TWM619039U - Kombucha leaf structure with flavor attachment layer - Google Patents

Abstract

This model proposes a kombu tea structure with a flavor adhesion layer, which contains: a tea leaf Body; a first flavor adhesion layer, laid on the upper and lower surfaces of the flower tea body, and a second flavor adhesion layer, laid on the outside of the first flavor adhesion layer. Due to the multiple flavor adhesion layers, the kombucha produced according to the present invention can add a variety of flavors. In addition, the fermentation of the second flavor adhesion layer uses raw honey, and the carbon dioxide generated is used as air bubbles in the sealed space, and the kombucha will not quickly become sour.

Description

Kombucha tea structure with flavor adhesion layer

The present invention relates to a kombu tea structure, in particular to a kombu tea structure with a flavor adhesion layer.

Kombucha is made by fermenting black or green tea with sugar (sugar or white sand) and kombucha bacteria membrane. Generally speaking, the last batch of fermented kombucha is added to cultivate the environment during fermentation. During the fermentation process, probiotics, vitamin C, vitamin B complex, and acetic acid with antioxidant properties that can promote intestinal health are produced. Therefore, Kombucha is not only beneficial to the human body, but also has a different flavor from existing tea species.

Because Kombucha is in an open environment during traditional fermentation, and the purity of the sugar used is quite high, which makes Kombucha sour quickly, and the strong taste is not suitable for everyone. In addition, the body of Kombucha is tea leaves (which can be fermented to different degrees), and the bottom taste is still close to ordinary tea. In the pursuit of a fresh flavor different from existing kombucha by consumer groups, it is necessary to develop new kombucha as soon as possible.

Therefore, in order to meet the above requirements, the creator of the present invention proposes a new kombu tea structure with a flavor adhesion layer.

This paragraph of text extracts and compiles certain features of the new model. Other features will be revealed in subsequent paragraphs. Its purpose is to cover the spirit and scope of the additional patent application, various modifications and similar arrangements.

In order to meet the above requirements, the present invention proposes a Kombucha tea structure with a flavor adhesion layer, which includes: a flower tea body; a first flavor adhesion layer laid on the upper and lower surfaces of the flower tea body, and a second flavor The adhesion layer is laid on the outside of the first flavor adhesion layer.

Preferably, the body of the flower tea is chrysanthemum petals or rose petals.

According to the present invention, the first flavor adhesion layer can be formed by adding sugar and kombucha bacteria membrane to the body of the scented tea leaf, and then fermenting for the first time in a closed environment.

According to the present invention, the second flavor adhesion layer can be formed by adding raw honey to the scented tea leaf body with the first flavor adhesion layer, and then fermenting it for the second time in a closed environment.

The kombu tea structure with a flavor adhesion layer can further include a third flavor adhesion layer, which is laid on the outside of the second flavor adhesion layer.

According to the present invention, the material of the third flavor adhesion layer can be water-soluble edible glue.

Preferably, the water-soluble edible gum is gum arabic, sanxian gum, isinglass or algin, and the water-soluble edible gum may be further mixed with natural edible flavors.

Due to the multiple flavor adhesion layers, the kombucha produced according to the present invention can add a variety of flavors. In addition, the fermentation of the second flavor adhesion layer uses raw honey, and the carbon dioxide generated is used as air bubbles in the sealed space, and the kombucha will not quickly become sour.

1: Kombucha tea structure with flavor adhesion layer

2: Kombucha tea structure with flavor adhesion layer

10: Flower tea body

20: The first flavor adhesion layer

30: Second flavor adhesion layer

40: The third flavor adhesion layer

FIG. 1 is a schematic cross-sectional view of a Kombucha tea structure with a flavor adhesion layer according to an embodiment of the present invention, and FIG. 2 is a schematic cross-sectional view of a Kombucha tea structure with a flavor adhesion layer according to another embodiment of the present invention.

The present invention will be described in more detail by referring to the following embodiments.

Please refer to FIG. 1, which is a schematic cross-sectional view of a Kombucha tea structure 1 with a flavor adhesion layer according to an embodiment of the present invention. For the convenience of description, the Kombucha tea structure 1 with a flavor adhesion layer has a larger ratio in the thickness direction (up and down direction of the page) than the length direction (left and right direction of the page) so that the structural details can be seen clearly. In other words, the actual Kombucha tea structure 1 with a flavor adhesion layer is "thinner" than that shown in FIG. 1. In this embodiment, the Kombucha tea structure 1 with a flavor adhesion layer includes a scented tea body 10, a first flavor adhesion layer 20, and a second flavor adhesion layer 30. The structure, appearance, and appearance are described below respectively. Production method.

The scented tea leaf body 10 is the body that provides the base taste of the kombucha tea structure 1 with a flavor adhesion layer. According to the present invention, the scented tea body 10 uses chrysanthemum petals or rose petals as materials, which can be fresh petals or petals that have undergone preliminary fermentation.

The first flavor adhesion layer 20 is laid on the upper and lower surfaces of the body 10 of the scented tea leaves. The first flavor adhesion layer 20 is the product of the first fermentation of the scented tea leaf body 10. The manufacturing method of the first flavor adhesion layer 20 is to add white sugar and kombucha bacteria membrane to the body 10 of the scented tea leaf, and form it by fermentation for the first time in a closed environment. The environment for the first fermentation can be at room temperature in a closed container. If a better effect is needed, some scented tea leaves 10 that have been fermented for the first time can also be fermented together.

The second flavor adhesion layer 30 is laid on the outside of the first flavor adhesion layer 20. The second flavor adhesion layer 30 is the product of the scented tea leaf body 10 with the first flavor adhesion layer 20 during the second fermentation. The manufacturing method of the second flavor adhesion layer 30 is to add raw honey to the scented tea body 10 with the first flavor adhesion layer 20, and then ferment it for the second time in a closed environment (normal temperature, airtight container). The finished Kombucha tea structure 1 with a flavor adhesion layer can be stored in the raw honey that is fermented together (it has become a fermented liquid at this time), and is continuously sealed. In order to enhance the flavor, the unfermented flower tea body 10 can also be mixed into the raw honey. When you need to drink Kombucha, Several pieces of Kombucha tea structure 1 with a flavor adhesion layer can be taken out from the airtight container, and can be drunk by adding boiled water, both cold and hot.

Please refer to FIG. 2, which is a schematic cross-sectional view of the Kombucha tea structure 2 with a flavor adhesion layer according to another embodiment of the present invention. The main structure of the Kombucha tea structure 2 with a flavor adhesion layer in this embodiment is the same as that of the Kombucha tea structure 1 with a flavor adhesion layer in the previous embodiment, except that the former has an additional third flavor adhesion layer 40. The third flavor adhesion layer 40 is for adding processed surface layers of different flavors when drinking in the future, which is different from the fermentation formation of the first flavor adhesion layer 20 and the second flavor adhesion layer 30.

The third flavor adhesion layer 40 is laid on the outside of the second flavor adhesion layer 30. The material of the third flavor adhesion layer 40 is water-soluble edible glue. In this embodiment, the water-soluble edible gum used is gum arabic. The upper and lower surfaces of the Kombucha tea structure 1 with a flavor adhesion layer in the previous embodiment are coated with gum arabic to obtain the Kombucha tea structure 2 with a flavor adhesion layer. Gum Arabic has strong solubility but low viscosity and no peculiar smell. When the Kombucha tea structure 2 with a flavor adhesion layer is brewed with hot water, the gum arabic will dissolve, and the flavor in the second flavor adhesion layer 30, the first flavor adhesion layer 20 and the scented tea body 10 will be brought out. The gum arabic can be washed during the initial foaming without affecting the flavor. In practice, the water-soluble edible glue can also be sanxian glue, fish glue or alginate. If isinglass or alginate is used, the brewed tea will have a different "umami taste", which is another added flavor. If you want to add other different flavors, such as adding fruit flavors to kombucha, you can further mix natural flavors in the water-soluble edible gum for processing.

Although the present invention has been disclosed in the above embodiments, it is not intended to limit the present invention. Anyone with ordinary knowledge in the technical field can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, The scope of protection of this new model shall be subject to the scope of the attached patent application.

1: Kombucha tea structure with flavor adhesion layer

10: Flower tea body

20: The first flavor adhesion layer

30: Second flavor adhesion layer

Claims (8)

A kombu tea structure with a flavor adhesion layer, comprising: a scented tea leaf body; a first flavor adhesion layer laid on the upper and lower surfaces of the scented tea leaf body, and a second flavor adhesion layer laid on the first flavor adhesion layer external. According to the first item of the patent application, the kombu tea structure with a flavor adhesion layer, wherein the body of the flower tea is chrysanthemum petals or rose petals. The Kombucha tea structure with a flavor adhesion layer as described in item 1 of the scope of the patent application, wherein the first flavor adhesion layer is the body of the scented tea leaves plus white sugar and kombucha bacteria membranes, which are fermented for the first time in a closed environment form. As described in item 3 of the scope of patent application, the kombu tea structure with a flavor adhesion layer, wherein the second flavor adhesion layer is to add the scented tea body with the first flavor adhesion layer into raw honey, and the second flavor adhesion layer is in a closed environment. Formed by secondary fermentation. The kombu tea structure with a flavor adhesion layer as described in item 1 of the scope of patent application further includes a third flavor adhesion layer, which is laid on the outside of the second flavor adhesion layer. The kombu tea structure with flavor adhesion layer as described in item 5 of the scope of patent application, wherein the material of the third flavor adhesion layer is water-soluble edible glue. As described in item 6 of the scope of patent application, the kombu tea structure with a flavor adhesion layer, wherein the water-soluble edible gum is gum arabic, sanxian gum, fish gum or algin. The Kombucha tea structure with a flavor adhesion layer as described in item 6 of the scope of patent application, wherein the water-soluble edible gum is further mixed with natural edible flavors.

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