GR1010663B - Mountain tea (sideritis sp) and honey infusion fermented with symbiotic kombucha culture - Google Patents

Abstract

The present invention relates to a beverage of a decoction of mountain tea (Sideritis sp) and honey, fermented with a symbiotic culture of kombucha. To boiled, filtered water, 5%-10% w/v mountain tea is added. The solution is then filtered and kept in a container until it reaches room temperature. Add honey, 30-80% w/v, and stir until dissolved. This is followed by inoculation with a symbiotic kombucha culture. The container is covered with a linen cloth and placed in a shady place for 2-4 days. After organoleptic control and when the pH of the broth is between 3-4, the broth is filtered and bottled in glass bottles. Before bottling, it is also possible to add to the broth, herbs, dried flowers, spices, rhizomes and juice or fruit pieces, to enhance the taste of the final drink It is also possible to carbonize with CO2, to enhance the carbonated character of the drink .

Description

DESCRIPTION

A beverage made from mountain tea (Sideritis sp) and honey, fermented with a symbiotic kombucha culture.

The present invention concerns a beverage made from mountain tea (Sideritis sp) and honey, fermented with a symbiotic kombucha culture, to which herbs, dried flowers, spices, rhizomes and juice or fruit pieces are added and before bottling, filtration and carbonation with CO2 are performed.

Regarding beverages made from herbal teas fermented with the symbiotic culture kombucha, there are types on the market with raw materials such as black tea and sugar or green tea and sugar.

The object of the applicants is the preparation of a beverage from a mountain tea and honey infusion, upgraded organoleptically and nutritionally through fermentation with a symbiotic kombucha culture, where herbs, dried flowers, spices, rhizomes and juice or pieces of fruit are added and before bottling, filtering and carbonation with CO2 is carried out. The use, for the first time, exclusively Greek products (mountain tea, honey) for the production of the fermented beverage with a symbiotic kombucha culture, gives the product locality and uniqueness, which may contribute to its better acceptance by the domestic public, but also by the numerous tourists of our country, many of whom come from countries where kombucha beverages are particularly popular. Tourists can constitute the passport of this new beverage abroad. Additionally, the use of domestic products for the production of the beverage benefits the country's economy and gives added value to local products.

The present invention will be better understood by describing the production process. To boiled, filtered water, 5%-10% w/v mountain tea is added. The solution is then filtered and left in a container until it reaches room temperature. Ideal temperature (20 - 25 degrees Celsius). Honey, 30-80 % w/v, is added and stirred until completely dissolved. This is followed by inoculation with a symbiotic kombucha culture, adding 5-10% v/v fermented beverage or kombucha scoby (a membrane produced due to the formation of a thin layer of cellulose that floats and to which bacteria and yeast cells adhere) or both. The container is covered with linen cloth to avoid contamination and attacks mainly by the insect Drosophila melanogaster (vinegar fly) and is placed in a shady place, motionless, for 2-5 days. On the 2nd day, the monitoring of the fermentation begins through a taste test and a pH meter. The ideal pH range, within which the beverage is considered safe for human consumption and at the same time organoleptically acceptable, is between 3 and 4. Then, the broth is filtered and herbs, dried flowers, spices, rhizomes and juice or pieces of fruit are added to the beverage, to enhance the flavor of the final beverage. After addition, they are stored bottled at a temperature of 1°-3° C for 48 hours. Then, they are filtered and carbonation is carried out with CO2, to enhance the carbonated character of the beverage before bottling.

Claims (1)

1. A beverage made from a decoction of mountain tea (Sideritis sp) and honey, fermented with a symbiotic kombucha culture, to which herbs, dried flowers, spices, rhizomes and juice or pieces of fruit are added, and is filtered and carbonated with CO2 before bottling.