KR20240045822A - Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof - Google Patents
Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof Download PDFInfo
- Publication number
- KR20240045822A KR20240045822A KR1020220125632A KR20220125632A KR20240045822A KR 20240045822 A KR20240045822 A KR 20240045822A KR 1020220125632 A KR1020220125632 A KR 1020220125632A KR 20220125632 A KR20220125632 A KR 20220125632A KR 20240045822 A KR20240045822 A KR 20240045822A
- Authority
- KR
- South Korea
- Prior art keywords
- kombucha
- yellow plum
- concentrate
- natural ingredients
- fermented
- Prior art date
Links
- 235000011229 Prunus domestica subsp. syriaca Nutrition 0.000 title claims abstract description 165
- 235000005138 Spondias dulcis Nutrition 0.000 title claims abstract description 165
- 235000019226 kombucha tea Nutrition 0.000 title claims abstract description 114
- 239000012141 concentrate Substances 0.000 title claims abstract description 105
- 239000004615 ingredient Substances 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 37
- 240000005462 Prunus umbellata var. umbellata Species 0.000 title abstract 3
- 244000169641 Spondias dulcis Species 0.000 claims description 162
- 239000007788 liquid Substances 0.000 claims description 46
- 235000013361 beverage Nutrition 0.000 claims description 29
- 238000000855 fermentation Methods 0.000 claims description 23
- 230000004151 fermentation Effects 0.000 claims description 23
- 239000012669 liquid formulation Substances 0.000 claims description 23
- 238000001914 filtration Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000021096 natural sweeteners Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 239000004386 Erythritol Substances 0.000 claims description 5
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 5
- 235000019414 erythritol Nutrition 0.000 claims description 5
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 5
- 229940009714 erythritol Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 244000228451 Stevia rebaudiana Species 0.000 claims 1
- 208000018522 Gastrointestinal disease Diseases 0.000 abstract description 11
- 230000003796 beauty Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000021018 plums Nutrition 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 6
- 235000013616 tea Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241000544066 Stevia Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000005445 natural material Substances 0.000 description 4
- 238000005554 pickling Methods 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000000356 contaminant Substances 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 238000004094 preconcentration Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000025721 COVID-19 Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010030216 Oesophagitis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 208000006881 esophagitis Diseases 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67B—APPLYING CLOSURE MEMBERS TO BOTTLES JARS, OR SIMILAR CONTAINERS; OPENING CLOSED CONTAINERS
- B67B3/00—Closing bottles, jars or similar containers by applying caps
- B67B3/20—Closing bottles, jars or similar containers by applying caps by applying and rotating preformed threaded caps
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6402—Erythritol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/6422—Xylitol
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법에 관한 것으로, 본 발명에 따르면, 황매실 농축액을 바탕으로 콤부차 발효액과 GI가 낮은 천연 재료를 배합함으로써 위장질환 개선에 도움을 줄 수 있는 식품 기반의 천연 이너뷰티 제품을 제공할 수 있다.The present invention relates to fermented kombucha using yellow plum concentrate and natural ingredients and a method for producing the same. According to the present invention, kombucha fermented broth based on yellow plum concentrate and natural ingredients with low GI are mixed to improve gastrointestinal diseases. We can provide food-based, natural inner beauty products that can help.
Description
본 발명은 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법에 관한 것이다.The present invention relates to fermented kombucha using yellow plum concentrate and natural ingredients and a method for producing the same.
매실은 내부 중앙에 있는 씨와 그 나머지 과육 부분으로 이루어져 있으며, 과육 부분이 매실 전체의 중량 대비 약 86%를 차지하고 있다.The plum consists of the seed in the center of the interior and the remaining flesh, and the flesh accounts for about 86% of the total weight of the plum.
매실은 구연산, 사과산, 주석산 및 호박산을 포함한 각종 유기산과, 카테킨산, 펙틴 및 탄닌을 포함하는 각종 무기질 등 유익한 영양소를 다량으로 함유하고 있어 건강식품으로 널리 애용되고 있다.Plums are widely used as a health food because they contain a large amount of beneficial nutrients such as various organic acids including citric acid, malic acid, tartaric acid, and succinic acid, and various minerals including catechin acid, pectin, and tannin.
이러한 매실에 다량으로 함유되어 있는 영양성분 중 구연산은 당질의 대사를 촉진하고 피로를 풀어주며, 유기산은 위장의 작용을 활발하게 하고 식욕을 돋우는 작용을 한다.Among the nutrients contained in large quantities in plums, citric acid promotes sugar metabolism and relieves fatigue, while organic acids activate the stomach and stimulate the appetite.
또한, 매실은 알칼리성 식품으로 피로회복에 좋고 체질개선 효과가 있는데, 특히 해독작용이 뛰어나 배탈이나 식중독 등을 치료하는데 도움이 되며, 신맛은 위액을 분비하고 소화기관을 정상화하여 소화불량과 위장 장애를 없애 준다.In addition, plums are an alkaline food that is good for recovering from fatigue and improving physical constitution. In particular, it has excellent detoxification properties, helping to treat stomach upsets and food poisoning. Its sour taste secretes gastric juice and normalizes the digestive system, preventing indigestion and gastrointestinal disorders. get rid of it
한편, 현대인의 고질병인 위장질환은 코로나 장기화 속 재택근무 등에 의한 활동량과 운동량 감소와 식습관의 변화로 인해 더욱 악화되고 있는데, 이러한 이유로 기능성 소화불량, 식도염 등 국내 위장질환자는 연평균 4.2%씩 계속해서 증가하고 있다.Meanwhile, gastrointestinal diseases, which are chronic diseases of modern people, are worsening due to decreased activity and exercise due to working from home and changes in eating habits amid the prolonged COVID-19 outbreak. For this reason, the number of domestic gastrointestinal diseases such as functional dyspepsia and esophagitis continues to increase by an average of 4.2% per year. I'm doing it.
일반적으로, 매실은 잼이나 주스, 농축액을 만들고 이를 음료 등에 희석하기도 하며, 그 밖에 간장, 식초, 정과, 차류 등에 다양하게 이용되고 있다.In general, plums are used to make jam, juice, or concentrate and dilute them into drinks, etc., and are also used in a variety of ways, such as soy sauce, vinegar, confectionery, and tea.
종래 매실 음료는 매실 농축액을 이용하는 것으로, 매실의 신미가 강해 다양한 맛을 내기 어려우며, 매실의 독특한 향은 다소 이취와 같이 느껴지는 등의 단점을 갖고 있다.Conventional plum beverages use plum concentrate, and have the disadvantages of making it difficult to create a variety of flavors due to the strong sour taste of plums, and the unique flavor of plums being somewhat like an off-flavor.
또한, 종래 매실 음료는 당침(설탕절임)으로 제조된 매실 농축액을 이용하여 제조됨에 따라 높은 설탕 함량에 의해 건강에 부담이 되고 있는 단점이 있다.In addition, conventional plum drinks have the disadvantage of being a burden on health due to their high sugar content as they are manufactured using plum concentrate made from sugar needles (candied sugar).
한편, 황매실은 항산화 및 면역 기능을 강화하는 비타민 A 함량이 청매실보다 약 2.7배가 많고, 또한 해독 기능 및 소화 기능을 개선하는 구연산 함량이 청매실보다 약 2.5배가 많다.Meanwhile, yellow plums contain about 2.7 times more vitamin A, which strengthens antioxidant and immune functions, than green plums, and the citric acid content, which improves detoxification and digestion functions, is about 2.5 times more than green plums.
본 발명의 발명자는 이러한 황매실의 효능을 이용하여 종래의 당침 방법이 아닌 설탕을 함유하지 않는 방법으로 제조된 황매실 농축액에 콤부차 발효액과 GI가 낮은 천연 유래 재료를 배합함으로써 관능이 향상되면서 위장질환 개선에 효과가 있는 본 발명을 완성하였다.The inventor of the present invention took advantage of the efficacy of yellow plum and mixed kombucha fermentation broth and natural ingredients with low GI into yellow plum concentrate prepared by a sugar-free method rather than the conventional sugar needle method, thereby improving sensory properties and improving gastrointestinal function. The present invention, which is effective in improving diseases, has been completed.
본 발명은 황매실 농축액을 바탕으로 콤부차 발효액과 GI가 낮은 천연 재료를 배합함으로써 위장질환 개선에 도움을 줄 수 있는 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법을 제공하는 것을 목적으로 한다.The present invention provides a fermented kombucha using yellow plum concentrate and natural ingredients that can help improve gastrointestinal diseases by combining the fermented kombucha liquid with low GI natural ingredients based on the yellow plum concentrate, and a method for producing the same. The purpose.
또한, 본 발명은 기존 매실 제품들의 설탕에 절이는 삼투압 방식의 고전적인 제조법(당침)을 사용하지 않고 농축에 의해 제조한 황매실 농축액을 바탕으로 콤부차 발효액과 천연 재료의 배합에 의해 무설탕 발효 콤부차를 제조함으로써 설탕에 대한 고객의 페인 포인트(Pain Point)를 제거하여 해당 고객의 니즈(Needs)를 충족시킬 수 있는 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법을 제공하는 것을 목적으로 한다.In addition, the present invention is a sugar-free fermented kombucha by combining kombucha fermentation broth and natural ingredients based on yellow plum concentrate produced by concentration without using the classic osmotic pressure method of sugar-pickling existing plum products. The purpose is to provide fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients that can meet the needs of the customer by eliminating the customer's pain point regarding sugar by manufacturing the product. Do it as
또한, 본 발명은 씨를 제거한 황매실 과육을 이용하여 제조된 황매실 농축액을 이용함으로써 독성에 대한 고객의 우려를 사전에 제거하여 안전성을 확보할 수 있는 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법을 제공하는 것을 목적으로 한다.In addition, the present invention is a fermented kombucha using yellow plum concentrate and natural ingredients that can ensure safety by eliminating customer concerns about toxicity in advance by using yellow plum concentrate manufactured using yellow plum pulp with the seeds removed. The purpose is to provide a method for manufacturing the same.
아울러, 본 발명은 건강 관리를 약이 아닌 황매실 농축액을 바탕으로한 RTD 액상차 이자 천연 이너뷰티 제품의 형태로 제공할 수 있고, 또한 황매실 농가의 황매실 수매 및 활용도를 높임으로써 해당 농가와의 상생을 실현할 수 있는 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법을 제공하는 것을 목적으로 한다.In addition, the present invention can provide health care in the form of RTD liquid tea and natural inner beauty products based on yellow plum concentrate rather than medicine, and also increases the purchase and utilization of yellow plum farmers by yellow plum farmers, thereby providing health care to the farmers and the farmers. The purpose is to provide fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients that can realize coexistence.
상기한 바와 같은 목적을 달성하기 위해 본 발명은 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하여 제조되는 황매실 농축액과 천연 재료를 활용한 발효 콤부차를 제공한다.In order to achieve the above-described object, the present invention provides fermented kombucha using yellow plum concentrate and natural ingredients, which are manufactured by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.
또한, 상기 황매실 농축액은 황매실에서 씨를 제거하여 과육을 분리한 후, 파쇄, 제 1차 여과, 농축, 살균 및 제 2차 여과를 순차적으로 진행하여 제조될 수 있다.In addition, the yellow plum concentrate can be prepared by removing the seeds from the yellow plums, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration.
또한, 상기 황매실 농축액은 황매실의 총 중량 대비 0.005 내지 0.006의 비율로 제조될 수 있다.Additionally, the yellow plum concentrate may be prepared at a ratio of 0.005 to 0.006 based on the total weight of yellow plum.
또한, 상기 황매실 농축액 100 중량부; 상기 황매실 농축액 100 중량부 대비 콤부차발효액 6000 내지 7000 중량부; 및 상기 황매실 농축액 100 중량부 대비 천연 재료 2500 내지 3500 중량부;로 배합될 수 있다.Additionally, 100 parts by weight of the yellow plum concentrate; 6000 to 7000 parts by weight of fermented kombucha liquid relative to 100 parts by weight of the yellow plum concentrate; And 2500 to 3500 parts by weight of natural material relative to 100 parts by weight of the yellow plum concentrate.
또한, 상기 천연 재료는 알룰로스, 자일리톨, 에리스리톨, 효소처리 스테비아를 포함하는 그룹에서 선택된 하나 이상의 천연 감미료를 포함하고, 상기 천연 감미료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합될 수 있다.In addition, the natural material includes one or more natural sweeteners selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia, and the natural sweeteners may be mixed with yellow plum concentrate in liquid form in the form of extract or concentrate.
또한, 상기 천연 재료는 레몬, 매실, 사과를 포함하는 그룹에서 선택된 하나 이상의 천연 향료를 더 포함하고, 상기 천연 향료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합될 수 있다.In addition, the natural material further includes at least one natural flavor selected from the group including lemon, plum, and apple, and the natural flavor may be mixed into the yellow plum concentrate in the form of a liquid extract or concentrate.
또한, 상기 천연 재료는 콤부차 발효액과 비타민 C의 천연 성분을 더 포함하고, 상기 콤부차 발효액은 액상으로 황매실 농축액에 배합될 수 있다.In addition, the natural ingredients further include kombucha fermented broth and natural ingredients of vitamin C, and the kombucha fermented broth can be mixed in liquid form with yellow plum concentrate.
또한, 본 발명은 (a)황매실 농축액에 콤부차발효액 및 천연 재료를 배합하여 황매실 콤부차 음료 액상제제를 제조하는 단계; 및 (b)상기 황매실 콤부차 음료 액상제제를 캔 또는 PET 용기에 충진 및 밀봉하여 황매실 콤부차를 제조하는 단계;를 포함하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법을 제공한다.In addition, the present invention includes the steps of (a) mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients to produce a yellow plum kombucha beverage liquid formulation; And (b) filling and sealing the yellow plum kombucha beverage liquid formulation in a can or PET container to produce yellow plum kombucha; a method for producing fermented kombucha using yellow plum concentrate and natural ingredients, including to provide.
또한, 상기 (a) 단계는, 상기 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하는 단계; 상기 콤부차발효액 및 천연 재료가 배합된 황매실 농축액을 살균 및 건조하여 황매실 콤부차 음료 액상제제를 제조하는 단계; 및 상기 황매실 콤부차 음료 액상제제를 품질검사하여 판매 대상 제품을 선별하는 단계;를 포함할 수 있다.In addition, step (a) includes mixing kombucha fermentation liquid and natural ingredients with the yellow plum concentrate; Preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the yellow plum concentrate mixed with the fermented kombucha liquid and natural ingredients; And it may include the step of performing a quality inspection of the yellow plum kombucha beverage liquid preparation and selecting a product to be sold.
또한, 상기 (b) 단계는, 상기 판매 대상 제품으로 선별된 상기 황매실 콤부차 음료 액상제제를 캔 또는 PET 용기에 충진 및 밀봉하여 황매실 콤부차를 제조할 수 있다.In addition, in step (b), yellow plum kombucha can be produced by filling and sealing the yellow plum kombucha beverage liquid preparation selected as the product to be sold in a can or PET container.
상기한 바와 같이 본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법에 따르면, 황매실 농축액을 바탕으로 콤부차 발효액과 GI가 낮은 천연 재료를 배합함으로써 위장질환 개선에 도움을 줄 수 있는 효과가 있다.As described above, according to the fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients according to the present invention, it helps improve gastrointestinal diseases by combining the fermented kombucha liquid with low GI natural ingredients based on yellow plum concentrate. There is an effect that can give.
또한, 본 발명은 기존 매실 제품들의 설탕에 절이는 삼투압 방식의 고전적인 제조법(당침)을 사용하지 않고 농축에 의해 제조한 황매실 농축액을 바탕으로 콤부차 발효액과 천연 재료의 배합에 의해 무설탕 발효 콤부차를 제조함으로써 설탕에 대한 고객의 페인 포인트(Pain Point)를 제거하여 해당 고객의 니즈(Needs)를 충족시킬 수 있는 효과가 있다.In addition, the present invention is a sugar-free fermented kombucha by combining kombucha fermentation broth and natural ingredients based on yellow plum concentrate produced by concentration without using the classic osmotic pressure method of sugar-pickling existing plum products. By manufacturing, it has the effect of eliminating the customer's pain point about sugar and satisfying the customer's needs.
또한, 본 발명은 씨를 제거한 황매실 과육을 이용하여 제조된 황매실 농축액을 이용함으로써 독성에 대한 고객의 우려를 사전에 제거하여 안전성을 확보할 수 있는 효과가 있다.In addition, the present invention has the effect of ensuring safety by eliminating customer concerns about toxicity in advance by using yellow plum concentrate prepared using yellow plum pulp with the seeds removed.
아울러, 본 발명은 건강 관리를 약이 아닌 황매실 농축액을 바탕으로한 RTD 액상차 이자 천연 이너뷰티 제품의 형태로 제공할 수 있고, 또한 황매실 농가의 황매실 수매 및 활용도를 높임으로써 해당 농가와의 상생을 실현할 수 있는 효과가 있다.In addition, the present invention can provide health care in the form of RTD liquid tea and natural inner beauty products based on yellow plum concentrate rather than medicine, and also increases the purchase and utilization of yellow plum farmers by yellow plum farmers, thereby providing health care to the farmers and the farmers. It has the effect of realizing coexistence.
도 1은 본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조공정도를 나타낸 것이다.
도 2는 본 발명에 따른 황매실 콤부차 음료 액상제제의 제조공정도를 나타낸 것이다.Figure 1 shows the manufacturing process of fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention.
Figure 2 shows the manufacturing process diagram of the yellow plum kombucha beverage liquid formulation according to the present invention.
본 발명에 따른 황매실 콤부차는 황매실 농축액에 콤부차 발효액 및 GI가 낮은 천연 유래 재료를 배합하여 제조됨으로써 위장질환 개선에 도움을 줄 수 있는 RTD 액상차 기반의 음료이자 천연 이너뷰티 제품으로서의 기능을 제공할 수 있다.Yellow plum kombucha according to the present invention is manufactured by mixing yellow plum concentrate with kombucha fermentation broth and natural ingredients with low GI, so it functions as an RTD liquid tea-based beverage that can help improve gastrointestinal diseases and as a natural inner beauty product. can be provided.
먼저, 황매실 농축액은 황매실에서 씨를 제거하여 과육을 분리한 후, 파쇄, 제 1차 여과, 농축, 살균 및 제 2차 여과를 순차적으로 진행하여 제조된 것일 수 있다.First, the yellow plum concentrate may be manufactured by removing the seeds from the yellow plum, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration.
즉, 본 발명에서는 기존 매실 제품들의 설탕에 절이는 삼투압 방식의 고전적인 제조법인 당침(설탕절임)을 사용하지 않고, 상기한 바와 같이 농축에 의해 제조된 황매실 농축액과, 콤부차 발효액 및 GI가 낮은 천연 재료의 배합에 의해 무설탕의 매실 제품을 제조함으로써 설탕에 대한 고객의 페인 포인트(Pain Point)를 제거하여 해당 고객의 니즈(Needs)를 충족시킬 수 있다.That is, the present invention does not use sugar pickling, which is a classic osmotic pressure method of sugaring existing plum products, but uses yellow plum concentrate prepared by concentration as described above, fermented kombucha broth, and low GI. By manufacturing sugar-free plum products by mixing natural ingredients, customers' pain points regarding sugar can be eliminated and the needs of the customers can be met.
구체적으로, 본 발명에서는 매실 씨를 제거하는 기계 설비를 활용하여 농축 전 단계에서 매실의 과육과 씨를 원천 분리한 황매실을 이용할 수 있다.Specifically, in the present invention, yellow plums from which the flesh and seeds of plums are separated at the pre-concentration stage can be used using mechanical equipment for removing plum seeds.
즉, 본 발명에서는 씨를 제거한 황매실 과육을 이용하여 제조된 황매실 농축액을 이용함으로써 독성에 대한 고객의 우려를 사전에 제거하여 안전성을 확보할 수 있다.That is, in the present invention, by using yellow plum concentrate prepared using yellow plum pulp with the seeds removed, customer concerns about toxicity can be eliminated in advance and safety can be ensured.
이러한 황매실 농축액은 예를 들어, 상기한 바와 같이, 씨가 제거된 과육을 파쇄하고 해당 과육에 포함된 미세한 이물질 등의 오염물을 제거한 후, 여과기를 이용하여 해당 과육을 1차 여과한 것일 수 있다.For example, as described above, this yellow plum concentrate may be obtained by crushing the pulp from which the seeds have been removed, removing contaminants such as fine foreign substances contained in the pulp, and then first filtering the pulp using a filter. .
여기서, 1차 여과는 판형 가압 여과기 또는 카트리지 여과기를 이용하여 수행될 수 있는데, 반드시 이에 한정되는 것은 아니고 공지된 다양한 여과기가 사용될 수 있다.Here, the primary filtration may be performed using a plate-type pressurized filter or a cartridge filter, but is not necessarily limited thereto, and various known filters may be used.
또한, 황매실 농축액은 1차 여과된 황매실의 과육을 진공 농축하여 1차적으로 제조된 후, 해당 매실농축액을 살균하고 제 2차 여과를 수행함으로써 최종적으로 제조된 것일 수 있다.In addition, the yellow plum concentrate may be produced primarily by vacuum concentrating the primary filtered yellow plum pulp, and then finally manufactured by sterilizing the plum concentrate and performing secondary filtration.
여기서, 매실농축액은 50 내지 60℃의 농축온도에서 -0.07 내지 0.09Mpa의 진공도로 농축된 것일 수 있다.Here, the plum concentrate may be concentrated at a concentration temperature of 50 to 60°C and a vacuum degree of -0.07 to 0.09 MPa.
구체적으로, 농축과정에서는 감압상태를 형성하여 끓는점을 낮춤으로써 60도 이하에서 농축이 가능하게 할 수 있는데, 이처럼 감압을 통해 농축온도를 60도 이하로 설정하여 빠른 시간 안에 농축이 가능함으로써 유효성분의 파괴에 따른 영양분 손실 및 성상의 변형 등을 예방할 수 있고, 투입 에너지를 절약할 수 있다.Specifically, in the concentration process, concentration can be made below 60 degrees by forming a reduced pressure state to lower the boiling point. In this way, concentration is possible in a short time by setting the concentration temperature below 60 degrees through reduced pressure, thereby increasing the concentration of the active ingredient. Nutrient loss and deformation of properties due to destruction can be prevented, and input energy can be saved.
또한, 2차 여과도 1차 여과와 동일하게, 판형 가압 여과기 또는 카트리지 여과기를 이용하여 수행될 수 있다.In addition, secondary filtration, like primary filtration, can be performed using a plate-type pressure filter or cartridge filter.
여기서, 황매실 농축액은 황매실의 총 중량 대비 0.005 내지 0.006의 비율로 제조된 것일 수 있다. 구체적으로, 황매실 농축액의 제조시, 투입되는 황매실 원육 1,000kg 기준 5 내지 6kg의 황매실 농축액이 제조되도록 함으로써 황매실의 효능이 집약되도록 할 수 있다.Here, the yellow plum concentrate may be prepared at a ratio of 0.005 to 0.006 based on the total weight of yellow plum. Specifically, when producing yellow plum concentrate, the efficacy of yellow plum can be concentrated by producing 5 to 6 kg of yellow plum concentrate based on 1,000 kg of raw yellow plum meat.
한편, 본 발명에서는 상기한 바와 같이, 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하여 황매실 콤부차를 제조하는 과정에서, 황매실 농축액 100 중량부, 황매실 농축액 100 중량부 대비 콤부차발효액 6000 내지 7000 중량부 및 황매실 농축액 100 중량부 대비 천연 재료 2500 내지 3500 중량부로 배합되어 황매실 콤부차가 제조될 수 있다.Meanwhile, in the present invention, as described above, in the process of producing yellow plum kombucha by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients, 100 parts by weight of yellow plum concentrate, 100 parts by weight of yellow plum concentrate, kombucha fermentation liquid Yellow plum kombucha can be produced by mixing 6000 to 7000 parts by weight and 2500 to 3500 parts by weight of natural ingredients relative to 100 parts by weight of yellow plum concentrate.
여기서, 천연 유래 재료는 천연 감미료를 포함할 수 있는데, 이러한 천연 감미료는 알룰로스, 자일리톨, 에리스리톨, 효소처리 스테비아를 포함하는 그룹에서 선택된 하나 이상이 사용될 수 있고, 해당 천연 감미료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합될 수 있다.Here, the naturally derived material may include a natural sweetener, and such natural sweetener may be one or more selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia, and the natural sweetener may be in the form of an extract or concentrate. It can be mixed with yellow plum concentrate in liquid form.
또한, 천연 재료는 천연 향료를 더 포함할 수 있는데, 이러한 천연 향료는 레몬, 매실, 사과를 포함하는 그룹에서 선택된 하나 이상이 사용될 수 있고, 해당 천연 향료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합될 수 있다.In addition, the natural material may further include a natural flavor, and such natural flavor may be one or more selected from the group including lemon, plum, and apple, and the natural flavor may be in the form of a liquid extract or concentrate, such as yellow plum concentrate. can be combined with
아울러, 천연 재료는 위장질환 개선에 도움을 줄 수 있는 천연 성분을 더 포함할 수 있는데, 이러한 천연 재료는 콤부차 발효액과 비타민 C의 천연 성분을 더 포함하고, 상기 콤부차 발효액은 액상으로 황매실 농축액에 배합될 수 있다.In addition, the natural ingredients may further contain natural ingredients that can help improve gastrointestinal diseases. These natural ingredients further include kombucha fermentation broth and natural ingredients of vitamin C, and the kombucha fermentation broth is in liquid form and contains yellow plum. Can be blended into concentrates.
즉, 천연 재료는 상기한 바와 같이, 특정 재료의 액상 추출물 또는 농축액으로 제조되어 황매실 농축액에 쉽게 배합될 수 있는데, 본 발명에서는 반드시 이에 한정되는 것은 아니고 분말 등 혼합 가능한 다향한 형태로 형성되어 해당 황매실 농축액에 배합될 수 있다.In other words, as described above, natural materials are manufactured as liquid extracts or concentrates of specific materials and can be easily mixed with yellow plum concentrate. However, in the present invention, they are not necessarily limited to this and are formed in various mixable forms such as powders. It can be mixed into yellow plum concentrate.
이하, 본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법을 설명한다.Hereinafter, a method for producing fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention will be described.
도 1은 본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조공정도를 나타낸 것이다.Figure 1 shows the manufacturing process of fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention.
본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법은 도 1에 도시된 바와 같이, 황매실 콤부차 음료 액상제제 제조단계(S10) 및 황매실 콤부차 제조단계(S20)를 포함한다.As shown in Figure 1, the method for producing fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention includes a yellow plum kombucha beverage liquid preparation step (S10) and a yellow plum kombucha manufacturing step (S20). Includes.
황매실 콤부차 음료 액상제제 제조단계(S10)는 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하여 황매실 콤부차 음료 액상제제를 제조하는 단계이다.The yellow plum kombucha beverage liquid formulation manufacturing step (S10) is a step of producing a yellow plum kombucha beverage liquid formulation by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.
여기서, 황매실 농축액은 예를 들어, 황매실에서 씨를 제거한 후 과육을 분리 및 파쇄하는 제 1단계와, 분리 및 파쇄된 과육을 1차 여과 및 농축하는 제 2단계, 및 1차 여과 및 농축된 과육을 살균 및 2차 여과하여 황매실 농축액을 제조하는 제 3단계를 수행하여 제조될 수 있다.Here, the yellow plum concentrate is, for example, a first step of separating and crushing the pulp after removing the seeds from the yellow plum, a second step of primary filtration and concentration of the separated and crushed pulp, and a first filtration and concentrated It can be prepared by performing the third step of preparing yellow plum concentrate by sterilizing and secondary filtering the pulp.
구체적으로, 제 1단계에서는 매실 씨를 제거하는 기계 설비를 활용하여 농축 전 단계에서 매실의 과육과 씨를 원천 분리해 낼 수 있다. Specifically, in the first stage, the pulp and seeds of the plum can be separated at the pre-concentration stage by using mechanical equipment that removes plum seeds.
또한, 제 1단계에서는 씨가 제거된 과육을 파쇄하여 해당 과육에 포함된 미세한 이물질 등의 오염물을 제거할 수 있는데, 해당 제 1단계에서는 해당 과육에 함유되어 있는 전분질과 펙틴질을 일정한 온도에서 효소 분해하여 착즙이 용이하도록 한 후, 효소 분해된 과육을 5 내지 15℃의 온도에서 3 내지 6개월 동안 저장하여 숙성시킬 수도 있다.In addition, in the first stage, the pulp from which the seeds have been removed is crushed to remove contaminants such as fine foreign substances contained in the flesh. In the first stage, the starch and pectin contained in the flesh are enzymatically decomposed at a certain temperature. After making it easy to juice, the enzymatically decomposed pulp can be stored and aged at a temperature of 5 to 15°C for 3 to 6 months.
제 2단계에서는 판형 가압 여과기 또는 카트리지 여과기를 이용하여 황매실 과육을 1차 여과할 수 있고, 또한 해당 제 2단계에서는 1차 여과된 황매실 과육을 진공 농축하여 매실농축액을 1차적으로 제조할 수 있다.In the second step, the yellow plum flesh can be first filtered using a plate-type pressure filter or a cartridge filter, and in the second step, the firstly filtered yellow plum flesh can be vacuum concentrated to primarily produce plum concentrate. there is.
구체적으로, 제 2단계에서는 50℃ 내지 60℃의 농축온도에서 -0.07Mpa 내지 0.09Mpa의 진공도로 매실농축액을 농축할 수 있다.Specifically, in the second step, the plum concentrate can be concentrated at a concentration temperature of 50°C to 60°C and a vacuum degree of -0.07Mpa to 0.09Mpa.
제 3단계에서는 매실농축액을 살균하고 또한 판형 가압 여과기 또는 카트리지 여과기를 이용하여 제 2차 여과를 수행함으로써 황매실 농축액을 최종적으로 제조할 수 있다.In the third step, the yellow plum concentrate can be finally produced by sterilizing the plum concentrate and performing secondary filtration using a plate-type pressure filter or cartridge filter.
도 2는 본 발명에 따른 황매실 액상제제의 제조공정도를 나타낸 것이다.Figure 2 shows the manufacturing process diagram of the yellow plum liquid preparation according to the present invention.
황매실 콤부차 음료 액상제제 제조단계(S10)는 도 2에 도시된 바와 같이, 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하는 단계(S11), 콤부차발효액 및 천연 재료가 배합된 황매실 농축액을 살균 및 건조하여 황매실 콤부차 음료 액상제제를 제조하는 단계(S12), 및 황매실 콤부차 음료 액상제제를 품질검사하여 판매 대상 제품을 선별하는 단계(S13)를 포함한다.As shown in Figure 2, the yellow plum kombucha beverage liquid formulation manufacturing step (S10) is a step of mixing the yellow plum extract with the fermented kombucha liquid and natural ingredients (S11), and the yellow plum extract mixed with the fermented kombucha liquid and natural ingredients. It includes a step of preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the concentrate (S12), and a step of performing a quality inspection of the yellow plum kombucha beverage liquid formulation to select products for sale (S13).
단계(S11)에서는 황매실 농축액에 추출물 또는 농축액 형태의 액상의 콤부차발효액 및 천연 재료를 배합할 수 있다.In step S11, liquid kombucha fermentation liquid and natural ingredients in the form of extracts or concentrates can be mixed with the yellow plum concentrate.
구체적으로, 천연 재료는 천연 감미료, 천연 향료 및 위장질환 개선에 도움을 줄 수 있는 천연 성분 중 적어도 하나를 포함할 수 있는데, 천연 감미료는 알룰로스, 자일리톨, 에리스리톨, 효소처리 스테비아를 포함하는 그룹에서 선택된 하나 이상이 사용될 수 있고, 또한 천연 향료는 레몬, 매실, 사과를 포함하는 그룹에서 선택된 하나 이상이 사용될 수 있으며, 아울러, 천연 재료 성분은 콤부차 발효액과 비타민 C가 사용될 수 있다.Specifically, natural ingredients may include at least one of natural sweeteners, natural flavors, and natural ingredients that can help improve gastrointestinal diseases. Natural sweeteners are from the group including allulose, xylitol, erythritol, and enzyme-treated stevia. One or more selected ingredients may be used, and the natural flavoring may include one or more selected from the group including lemon, plum, and apple, and the natural ingredients may include kombucha fermentation broth and vitamin C.
단계(S13)에서는 황매실 콤부차 음료 액상제제를 품질검사하여 판매 대상 제품을 선별할 수 있는데, 해당 단계(S13)에서는 황매실 액상제제가 일정 품질 조건을 만족하는 경우 판매 대상 제품으로 확정할 수 있고, 해당 황매실 액상제제가 일정 품질 조건을 만족하지 않는 경우 판매 미대상 제품으로 확정할 수 있다. In step (S13), the yellow plum kombucha beverage liquid formulation can be quality tested to select products for sale. In this step (S13), if the yellow plum liquid formulation satisfies certain quality conditions, it can be confirmed as a product for sale. If the yellow plum liquid preparation does not meet certain quality conditions, it can be determined as a product not eligible for sale.
황매실 콤부차 제조단계(S20)는 단계(S13)를 통해 판매 대상 제품으로 선별된 황매실 콤부차 음료 액상제제를 캔 또는 PET 용기에 충진 및 밀봉하여 황매실 콤부차를 제조하는 단계이다.The yellow plum kombucha manufacturing step (S20) is a step of manufacturing yellow plum kombucha by filling and sealing the yellow plum kombucha beverage liquid formulation selected as a product for sale through step (S13) into a can or PET container.
구체적으로, 황매실 콤부차 제조단계(S20)에서는 황매실 콤부차 음료 액상제제를 80~90℃로 가온하면서 자동 충전기를 사용하여 캔 또는 PET 용기에 충진 및 밀봉함으로써 본 발명에 따른 황매실 콤부차를 제조할 수 있다.Specifically, in the yellow plum kombucha manufacturing step (S20), the yellow plum kombucha beverage liquid formulation is heated to 80-90°C and filled and sealed in a can or PET container using an automatic filling machine, thereby producing the yellow plum kombucha according to the present invention. can be manufactured.
<실시예>GI가 낮은 천연 유래 재료를 활용한 황매실 콤부차 제조<Example>Manufacture of yellow plum kombucha using natural ingredients with low GI
황매실 농축액 0.1kg, 콤부차 발효액 6.3kg, 천연 감미료인 에리스리톨 추출액 3kg 및 효소처리 스테비아 추출액 0.05kg을 배합하여 황매실 콤부차 음료 액상제제를 제조한 후, 해당 황매실 콤부차 음료 액상제제를 캔에 충전 및 밀봉하여 황매실 콤부차를 제조하였다.After preparing the yellow plum kombucha beverage liquid formulation by mixing 0.1 kg of yellow plum concentrate, 6.3 kg of kombucha fermentation liquid, 3 kg of erythritol extract, a natural sweetener, and 0.05 kg of enzyme-treated stevia extract, the yellow plum kombucha beverage liquid formulation can be canned. By filling and sealing, yellow plum kombucha was produced.
<비교예>설탕함유 황매실 콤부차 제조<Comparative example>Manufacture of sugar-containing yellow plum kombucha
당침(설탕절임)으로 제조된 매실 농축액 0.1kg 및 콤부차 발효액 6.3kg으로 황매실 콤부차 음료 액상제제를 제조한 후, 해당 황매실 콤부차 음료 액상제제를 캔에 충전 및 밀봉하여 설탕함유 황매실 콤부차를 제조하였다.After manufacturing the yellow plum kombucha beverage liquid formulation with 0.1 kg of plum concentrate made from sugar needles (candied) and 6.3 kg of kombucha fermentation liquid, the yellow plum kombucha beverage liquid formulation is filled and sealed in a can to fill the can with the sugar-containing yellow plum. Kombucha was produced.
<실험예> 무설탕 황매실 콤부차의 관능검사<Experimental example> Sensory test of sugar-free yellow plum kombucha
훈련된 관능검사 패널 20명을 대상으로 상기 실시예에서 제조한 무설탕 황매실 콤부차 및 상기 비교예에서 제조한 설탕함유 황매실 콤부차의 맛, 식감, 향 및 전체적인 기호도를 평가한 결과를 하기 표 1에 나타내었다.The results of evaluating the taste, texture, aroma, and overall preference of the sugar-free yellow plum kombucha prepared in the above example and the sugar-containing yellow plum kombucha prepared in the comparative example above are shown in the table below by 20 trained sensory test panel members. It is shown in 1.
이 때, 상기 관능검사는 5점 척도법(1점: 매우 나쁨, 2점: 나쁨, 3점: 보통, 4점: 좋음, 5점: 매우 좋음)으로 평가하였다. At this time, the sensory test was evaluated using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good).
상기 표 1에서 보는 바와 같이, 본 발명에 따른 무설탕 황매실 콤부차는 맛, 식감, 향 및 전체적인 기호도 모든 항목에서 비교예에서 제조한 설탕함유 황매실 콤부차에 비하여, 관능이 우수함을 알 수 있다.As shown in Table 1, it can be seen that the sugar-free yellow plum kombucha according to the present invention has superior sensory properties in terms of taste, texture, aroma, and overall preference compared to the sugar-containing yellow plum kombucha prepared in the comparative example. .
이처럼, 본 발명에 따르면, 황매실 농축액을 바탕으로 콤부차 발효액과 GI가 낮은 천연 재료를 배합함으로써 위장질환 개선에 도움을 줄 수 있는 RTD 액상차 이자 천연 이너뷰티 제품을 제공할 수 있고, 종래의 당침(설탕절임)이 아닌 황매실 농축액을 이용하여 무설탕 제품을 제조함으로서 설탕에 대한 고객의 페인 포인트(Pain Point)를 제거할 수 있으며, 제품 제조에 씨를 제거한 황매실 과육만을 이용함으로써 원료 독성에 대한 안전성을 확보할 수 있습니다.As such, according to the present invention, it is possible to provide an RTD liquid tea and a natural inner beauty product that can help improve gastrointestinal diseases by combining kombucha fermentation broth and low GI natural ingredients based on yellow plum concentrate, and it is possible to provide an RTD liquid tea and natural inner beauty product that can help improve gastrointestinal diseases. By manufacturing sugar-free products using yellow plum concentrate rather than sugar pickling, customers' pain points regarding sugar can be eliminated, and by using only yellow plum pulp with the seeds removed to manufacture the product, toxicity of raw materials has been eliminated. Safety can be ensured.
이상과 같이 본 발명에 따른 황매실 농축액과 천연 재료를 활용한 발효 콤부차 및 이의 제조방법을 예시한 도면을 참조로 하여 설명하였으나, 본 명세서에 개시된 실시예와 도면에 의해 본 발명이 한정되는 것은 아니며, 본 발명의 기술사상 범위 내에서 당업자에 의해 다양한 변형이 이루어질 수 있음은 물론이다.As described above, the fermented kombucha using yellow plum concentrate and natural materials according to the present invention and the method for producing the same have been described with reference to the drawings, but the present invention is not limited to the examples and drawings disclosed in the present specification. Of course, various modifications can be made by those skilled in the art within the scope of the present invention.
S10:황매실 콤부차 음료 액상제제 제조단계
S11:황매실 농축액에 콤부차발효액 및 천연 재료를 배합하는 단계
S12:콤부차발효액 및 천연 재료가 배합된 황매실 농축액을 살균 및 건조하여 황매실 콤부차 음료 액상제제를 제조하는 단계
S13:황매실 콤부차 음료 액상제제를 품질검사하여 판매 대상 제품을 선별하는 단계
S20:황매실 콤부차 제조단계S10: Yellow plum kombucha beverage liquid formulation manufacturing stage
S11: Step of mixing kombucha fermentation liquid and natural ingredients with yellow plum concentrate
S12: Step of producing yellow plum kombucha beverage liquid preparation by sterilizing and drying yellow plum concentrate mixed with kombucha fermentation liquid and natural ingredients
S13: Quality inspection of yellow plum kombucha beverage liquid preparation and selection of products for sale
S20: Yellow plum kombucha manufacturing stage
Claims (10)
Fermented kombucha made by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.
상기 황매실 농축액은 황매실에서 씨를 제거하여 과육을 분리한 후, 파쇄, 제 1차 여과, 농축, 살균 및 제 2차 여과를 순차적으로 진행하여 제조된 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 1,
The yellow plum concentrate is a yellow plum concentrate and natural materials produced by removing the seeds from the yellow plum, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration. Fermented kombucha.
상기 황매실 농축액은 황매실의 총 중량 대비 0.005 내지 0.006의 비율로 제조된 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 2,
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that the yellow plum concentrate is manufactured at a ratio of 0.005 to 0.006 based on the total weight of yellow plum.
상기 황매실 농축액 100 중량부;
상기 황매실 농축액 100 중량부 대비 콤부차발효액 6000 내지 7000 중량부; 및
상기 황매실 농축액 100 중량부 대비 천연 재료 2500 내지 3500 중량부;로 배합되는 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 3,
100 parts by weight of the yellow plum concentrate;
6000 to 7000 parts by weight of fermented kombucha liquid relative to 100 parts by weight of the yellow plum concentrate; and
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that it is blended with 2500 to 3500 parts by weight of natural ingredients relative to 100 parts by weight of the yellow plum concentrate.
상기 천연 재료는 알룰로스, 자일리톨, 에리스리톨, 효소처리 스테비아를 포함하는 그룹에서 선택된 하나 이상의 천연 감미료를 포함하고,
상기 천연 감미료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합되는 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 4,
The natural ingredients include one or more natural sweeteners selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia,
Fermented kombucha using yellow plum concentrate and natural ingredients, wherein the natural sweetener is mixed with yellow plum concentrate in the form of a liquid extract or concentrate.
상기 천연 재료는 레몬, 매실, 사과를 포함하는 그룹에서 선택된 하나 이상의 천연 향료를 더 포함하고,
상기 천연 향료는 추출물 또는 농축액 형태의 액상으로 황매실 농축액에 배합되는 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 5,
The natural ingredients further include one or more natural flavors selected from the group comprising lemon, plum, and apple,
Fermented kombucha using yellow plum concentrate and natural ingredients, wherein the natural flavor is mixed with the yellow plum concentrate in the form of a liquid extract or concentrate.
상기 천연 재료는 콤부차 발효액과 비타민 C의 천연 성분을 더 포함하고,
상기 콤부차 발효액은 액상으로 황매실 농축액에 배합되는 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차.
According to clause 6,
The natural ingredients further include natural ingredients of kombucha fermentation broth and vitamin C,
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that the kombucha fermentation liquid is mixed with yellow plum concentrate in liquid form.
(a)황매실 농축액에 콤부차발효액 및 천연 재료를 배합하여 황매실 콤부차 음료 액상제제를 제조하는 단계; 및
(b)상기 황매실 콤부차 음료 액상제제를 캔 또는 PET 용기에 충진 및 밀봉하여 황매실 콤부차를 제조하는 단계;를 포함하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법.
In the method for producing fermented kombucha using the yellow plum concentrate and natural ingredients according to any one of claims 1 to 7,
(a) preparing a yellow plum kombucha beverage liquid formulation by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients; and
(b) manufacturing yellow plum kombucha by filling and sealing the yellow plum kombucha beverage liquid formulation in a can or PET container; a method for producing fermented kombucha using yellow plum concentrate and natural ingredients, including a step of producing yellow plum kombucha.
상기 (a) 단계는,
상기 황매실 농축액에 콤부차발효액 및 천연 재료를 배합하는 단계;
상기 콤부차발효액 및 천연 재료가 배합된 황매실 농축액을 살균 및 건조하여 황매실 콤부차 음료 액상제제를 제조하는 단계; 및
상기 황매실 콤부차 음료 액상제제를 품질검사하여 판매 대상 제품을 선별하는 단계;를 포함하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법.
According to clause 8,
In step (a),
Mixing the fermented kombucha liquid and natural ingredients with the yellow plum concentrate;
Preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the yellow plum concentrate mixed with the fermented kombucha liquid and natural ingredients; and
A method for producing fermented kombucha using yellow plum concentrate and natural ingredients, comprising the step of performing a quality inspection on the yellow plum kombucha beverage liquid formulation and selecting products to be sold.
상기 (b) 단계는,
상기 판매 대상 제품으로 선별된 상기 황매실 콤부차 음료 액상제제를 캔 또는 PET 용기에 충진 및 밀봉하여 황매실 콤부차를 제조하는 것을 특징으로 하는 황매실 농축액과 천연 재료를 활용한 발효 콤부차의 제조방법.According to clause 9,
In step (b),
Manufacturing of fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that yellow plum kombucha is produced by filling and sealing the yellow plum kombucha beverage liquid formulation selected as the product for sale in a can or PET container. method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020220125632A KR20240045822A (en) | 2022-09-30 | 2022-09-30 | Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020220125632A KR20240045822A (en) | 2022-09-30 | 2022-09-30 | Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20240045822A true KR20240045822A (en) | 2024-04-08 |
Family
ID=90715232
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020220125632A KR20240045822A (en) | 2022-09-30 | 2022-09-30 | Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20240045822A (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20110076202A (en) | 2009-12-29 | 2011-07-06 | 경상대학교산학협력단 | Process for the preparation of sugaring prunus mume and sugaring prunus mume prepared therefrom |
-
2022
- 2022-09-30 KR KR1020220125632A patent/KR20240045822A/en unknown
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20110076202A (en) | 2009-12-29 | 2011-07-06 | 경상대학교산학협력단 | Process for the preparation of sugaring prunus mume and sugaring prunus mume prepared therefrom |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101426505B1 (en) | Vinegar beberage using jujube and fruit juice | |
KR101864031B1 (en) | The producing method of nutritional vinegar | |
KR102010464B1 (en) | Manufacturing method of cabbage drink | |
CN105285537A (en) | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce | |
CN103393187A (en) | Processing method of kumquat juice | |
CN113040304A (en) | Rose sparkling water beverage and preparation method thereof | |
KR101885684B1 (en) | Beverage comprising Radish juice and pear juice and the manufacturing method thereof | |
CN101591608B (en) | Alcoholic liquor additive and method for preparation thereof | |
CN102349586B (en) | Olive-fruit tea and preparation method thereof | |
KR20110082230A (en) | Method for producing functional moju using medicinal herbs and fruit juice | |
RU2612779C2 (en) | Beverage concentrate (versions) | |
KR101721940B1 (en) | Beverage including fruit wine and fruit or vegetable and preparation method thereof | |
KR101663472B1 (en) | Strawberry jam containing onion and rose, and manufacturing method thereof | |
KR101852769B1 (en) | manufacturing method of plum-persimmon vinegar | |
KR20130059657A (en) | Fermentation vinegar beverage including mulberry and fabricating method thereof | |
KR100949605B1 (en) | Products of Schisandra chinensis Using Extract and Method Thereof | |
KR20240045822A (en) | Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof | |
KR20030050383A (en) | Method for Make Bean Porridge Adding Ginseng | |
KR101772014B1 (en) | Manufacturing method of beverage comprising aronia and pear | |
Gallo et al. | An overview of natural beverages | |
KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
CN108913489A (en) | A kind of preparation method of passion fruit allotment wine | |
KR20200134653A (en) | Preparating method of sweetpersimmon jam | |
KR100596144B1 (en) | Citrus sunki tea and citrus sunki vinegar tea having licorice extracts | |
KR102575705B1 (en) | Manufacturing method of red ballon flower concentrate and manufacturing method of functional beverage using the method |