KR20230167501A - Helianthus tuberosus Kombucha, Carbonated Drink, Manufacturing method - Google Patents

Abstract

The present invention relates to a method of producing a kombucha carbonated beverage using pork potatoes, which involves first maturing pork potatoes for 10 days at a temperature of 60°C to 100°C, mixing the aged pork potatoes with water, sterilizing, heating, and filtering. Preparation of pork potato extract, primary natural fermentation at a temperature of 23℃ to 30℃ for 14 days, mixing of fermented pork potato extract with pork potato tea or water and raw sugar, and fermentation at a temperature of 23℃ to 30℃ for 7 to 14 days. Through secondary natural fermentation, a pork potato kombucha carbonated beverage juice is manufactured and invented, which contains vegetable lactic acid bacteria and yeast, and the pork potato kombucha carbonated beverage juice, water, auxiliary materials, and raw sugar are added to a temperature of 23°C to 30°C. This relates to a method of producing pork potato kombucha carbonated beverage through third natural fermentation at ℃ for 7 days.

Description

Kombucha carbonated drink using pork potatoes and manufacturing method thereof {Helianthus tuberosus Kombucha, Carbonated Drink, Manufacturing method}

The present invention relates to a Kombucha carbonated beverage containing yeast and lactic acid bacteria through natural fermentation using pork potatoes without adding fermentation bacteria or yeast, and a method for producing the same.

Kombucha, which is popular around the world as a new natural carbonated beverage, is a beverage fermented by adding sugar cane raw sugar, beneficial bacteria, alcohol, and acetic acid bacteria to water steeped in black tea, green tea, etc. In other words, SCOBY (symbiotic colony of bacteria and yeast) contains yeast and is a kombucha carbonated beverage made through sugar fermentation. The culture made up of yeast and microorganisms created at this time is called SCOBY. During this process, natural carbonation is created and it becomes a refreshing drink. There is a record that Qin Shi Huang of China ate it every day, and it is now popular as a carbonated beverage around the world, starting in Asia and then in Europe and the United States. Kombucha produces probiotics during the fermentation process, which helps strengthen immunity and improve stomach and intestine health. It is also helpful for dieting. It also contains organic acids, acetic acid, and lactic acid bacteria, which are effective in improving digestion. Glucuronic acid improves liver health by detoxifying and expelling toxins from the body, and it also contains antioxidant ingredients such as polyphenols and vitamins, which discharge free radicals. People who are addicted to traditional carbonated beverages such as beer, cola, and cider are using kombucha as a new alternative beverage. The downside is that it contains caffeine because it uses black tea, green tea, etc., and since this caffeine is not an ingredient that disappears when fermented, existing kombucha contains caffeine, so children and pregnant women are advised to avoid this drink.

The present invention is intended to solve problems that existing kombucha drinks have not been able to solve. Pork potatoes are plants that can be grown without pesticides, and when natural fermentation is performed using pork potatoes, which are very resistant to climate change, yeast and vegetable lactic acid bacteria are produced. By inventing and inventing a new pork potato kombucha carbonated beverage that does not use existing black tea or green tea, does not contain caffeine, does not contain main species, acetic acid bacteria, yeast, and does not add carbonation, it manufactures and invents a new pork potato kombucha carbonated beverage, and produces fruits, vegetables, etc. The purpose is to provide a method of producing a pork potato kombucha carbonated beverage that has excellent taste and aroma and is rich in nutrients by adding secondary raw materials, has a high refreshing feel and contains lactic acid bacteria by increasing the amount of natural carbonation generated during the natural fermentation process. do.

In order to achieve the above object, the method for producing the pork potato kombucha carbonated drink of the present invention is to mix pork potatoes and water at a weight ratio of 8:2, primary ripening at a temperature of 60 ℃ to 100 ℃ for 10 days, and mixing the pork potatoes and water is mixed at a weight ratio of 5:5, sterilized, heated and filtered to prepare a pork potato extract, and the pork potato extract is first naturally fermented at a temperature of 23°C to 30°C for 14 days to produce a pork potato fermentation extract, and the pork Potato fermentation extract, pork potato tea, and raw sugar are mixed at a weight ratio of 1:8:1 and subjected to secondary natural fermentation at a temperature of 23°C to 30°C for 7 to 14 days to produce pork potato kombucha carbonated beverage stock solution. This is a method of producing pork potato kombucha carbonated beverage by mixing the raw kombucha carbonated beverage solution, water, secondary ingredients, and raw sugar in a weight ratio of 1:7:1:1 and fermenting it for the third time at 23℃ to 30℃ for 7 days.

In one embodiment of the present invention, additional raw materials are added in the third fermentation step.

In one embodiment of the present invention, the additives include peaches, grapes, lemons, oranges, grapefruit, blueberries, pineapples, fresh fruits, dried fruits, honey, ginger, cinnamon, jujubes, herbs, ginseng, red ginseng, black ginseng, dried ginseng, It is characterized by containing one or more of turmeric, licorice, dried herbs, vegetables, dried vegetables, soybean powder, rice flour, barley sprout powder, collagen, natural fruit juice, natural vegetable juice, and black garlic.

The method for producing a pork kombucha carbonated drink of the present invention is to inoculate existing kombucha mainly in tea extracts such as black tea and green tea with SCOBY (symbiotic colony of bacteria and yeast) to produce a kombucha carbonated drink. The basic manufacturing method is to mix and add acetic acid bacteria and alcohol. The present invention manufactures and invents a kombucha carbonated beverage using new pork potatoes, rather than a kombucha fermented beverage using existing types of black tea or green tea, and does not contain caffeine, does not add acetic acid bacteria or yeast, and does not inject carbon dioxide gas. The purpose is to provide a high-quality pork potato kombucha carbonated beverage, which produces natural carbonation through natural fermentation and produces yeast and lactic acid bacteria during fermentation.

1 is a pork potato kombucha carbonated beverage and a method for producing the same.
Figure 2 is pork potato kombucha carbonated drink
Figure 3 is pork potato kombucha fruit-added carbonated drink
Figure 4 shows functional diet kombucha carbonated beverage
Figure 5 is pork potato EM
Figure 6 is a component analysis table of yeast and lactic acid bacteria in fermented pork potato extract.
Figure 7 is a fructooligosaccharide component analysis table in black pork potato extract.
Figure 8 is aflatoxin component analysis table in fermented black pork potatoes.

Hereinafter, embodiments of the present invention will be described in detail.

The present invention provides a method of producing a pork potato kombucha carbonated beverage by maturing pork potatoes, performing natural fermentation, and culturing yeast and lactic acid bacteria.

The present invention is a pig potato that can be grown without pesticides and is rich in nutrients {vitamin B1, vitamin B2, vitamin E, vitamin B6, vitamin C, niacin, folic acid, poptentoic acid, biotin, sodium, calcium, potassium, magnesium, phosphorus, Iron, iodine, molybdenum, polyhydric acid, copper, vegetable oil Inulin} Inulin is a low-calorie polysaccharide that is not broken down in the digestive tract and does not rapidly increase blood sugar levels, so it acts as a natural insulin and helps alleviate diabetes and hyperlipidemia. This happens. Inulin in pork potatoes is a dietary fiber that has the effect of increasing the increase in beneficial bacteria in the intestines and reducing harmful bacteria. In addition, a very small amount of the fructooligosaccharides in pork potatoes are hydrolyzed by stomach acid and absorbed into fructose and glucose, and most of them are not broken down by digestive enzymes and are fermented by intestinal bacteria in the large intestine. Short-chain fatty acids produced as a result of fermentation acidify the intestinal environment and become an easy energy source that intestinal bacteria can use. Naturally ripened and fermented pork potato extract is rich in fructooligosaccharide (galacto oligosaccharide), and pork potato extract basically contains about 20 Brix of sugar, and fermentation of yeast and lactic acid bacteria is possible, producing high-quality pork potato comb. Secondary carbonated beverage concentrate can be manufactured. Figure 1 is a method for producing naturally fermented pork potato kombucha carbonated beverage according to an embodiment of the present invention. Referring to Figure 1, the present invention provides a method for producing a naturally fermented kombucha carbonated beverage using pork potatoes according to an embodiment, including a first step of first maturing the pork potatoes; and a second step of preparing the mixed extract by sterilizing and heating it; and a third step of producing fermented pork potato extract by performing primary natural fermentation of the pork potato mixed extract; and the fourth step of producing the pork potato kombucha carbonated beverage stock solution by performing a secondary natural fermentation of the pork potato primary fermentation extract, pork potato tea, and raw sugar, and the third step of mixing the pork potato kombucha carbonated beverage stock solution with auxiliary ingredients. Step 5: natural fermentation; Wow, it includes a method of manufacturing the pork kombucha carbonated beverage. In addition, a sixth step of producing pork potato EM by secondary maturing the fermented pork potato extract from the third step includes; and.

In the first step of primary ripening of pork potatoes, the present invention mixes pure pork potatoes and water in a weight ratio of 8:2, heats at 100°C for 5 minutes, and primary ripens at 60°C to 75°C for 10 days to produce the first step; A second step of mixing the pork potatoes with water at a weight ratio of 5:5, heating, sterilizing, and filtering to produce a pork potato extract; A third step of naturally fermenting the pork potato extract at a temperature of 23°C to 30°C for 14 days to naturally culture the pork potato vegetable lactic acid bacteria and yeast, and producing a fermented pork potato extract, and the first natural fermentation. Fermented pork potato extract and pork potato tea or water and raw sugar are mixed in a weight ratio of 1:8:1 and subjected to secondary natural fermentation at a temperature of 23℃ to 30℃ for 7 to 14 days, the period depending on the amount of pork potatoes. It is manufactured by long maturation, and the fourth step is to manufacture the pork potato kombucha carbonated beverage concentrate; And, in the fifth step, the pork potato kombucha carbonated beverage stock solution, water, auxiliary materials, and raw sugar are mixed in a weight ratio of 1:7:1:1 and subjected to third natural fermentation for 7 days at a temperature of 23 ℃ to 30 ℃; a pig comprising; This is how to make potato kombucha carbonated drink.

In addition, in the third step, pork potato primary fermentation extract, water, salt, and raw sugar were mixed in a weight ratio of 1:7:0.5:1.5 and secondary ripened at a temperature of 15°C to 25°C for 14 days to produce pork potato EM. Step 6: This is a method for producing pork potato EM including.

In the present invention, raw sugar can be used as white sugar, brown sugar, brown sugar, fructose, maltose, coconut sugar, oligosaccharide, glucose, honey, etc.

The auxiliary materials of the present invention include peaches, grapes, lemons, herbs, oranges, grapefruit, blueberries, pineapples, fresh fruits, dried fruits, ginger, cinnamon, jujubes, onions, ginseng, red ginseng, black ginseng, dried ginseng, turmeric, licorice, dried herbs, Vegetables, dried vegetables, soybean flour, rice flour, barley sprout powder, natural fruit juice, natural vegetable juice, black garlic, etc. can be used alone or in a mixture of two or more.

The fourth stage of pork potato tea is characterized by containing at least one of pork potato tea made by drying pork potato roots, pork potato leaf tea by drying pork potato leaves, and pork potato flower tea by drying pork potato flowers. The present invention has claim 1

It is characterized by a method of producing a functional diet kombucha carbonated beverage containing lactic acid bacteria and yeast bacteria by mixing two or more of the third step fermented pork potato extract, water, raw sugar, and secondary raw materials at a weight ratio of 1:6:1:2. .

In addition, raw sugar, pork potato tea, yeast and beneficial bacteria called 'SCOBY (symbiotic colony of bacteria and yeast'), or black tea mushroom, are added to the existing black tea and green tea, and fermented naturally at room temperature to make pork potato comb. Secondary carbonated drinks can also be manufactured. However, the present invention manufactures a naturally fermented pork potato kombucha carbonated beverage by cultivating the spawn directly without using ‘black tea mushroom’, i.e. SCOBY.

The pork kombucha carbonated beverage produces various bacteria including polyphenols, amino acids, and organic acids, and the kombucha beverage naturally ferments living microorganisms to produce abundant probiotics that are beneficial to the body, thereby preventing chronic constipation or diarrhea. It is helpful for various digestive system diseases. Glucuronic acid contained in kombucha is a powerful antioxidant. Antioxidants contained in organic acids have the effect of detoxifying and expelling toxins from the body by reducing free radicals. In addition, the natural fermentation of pork potato extract, that is, pork potato extract, The fermented extract has a high content of fructo-oligosaccharides and yeast and lactic acid bacteria, making it possible to manufacture and invent high-quality pork potato kombucha carbonated drinks.

Claims (6)

A first step of mixing pork potatoes and water at a weight ratio of 8:2 and primary maturing for 10 days at a temperature of 60°C to 100°C; and,
A second step of mixing the pork potatoes with water at a weight ratio of 5:5, heating to sterilize, and filtering to prepare a pork potato extract; and,
A third step of naturally cultivating vegetable lactic acid bacteria and yeast in the pork potato extract by first naturally fermenting the pork potato extract at a temperature of 23°C to 30°C for 14 days, and producing a fermented pork potato extract; A manufacturing method comprising: In claim 1
In the third step, the pork potato primary fermentation extract and pork potato tea or water and sugar are mixed in a weight ratio of 1:8:1 and subjected to secondary natural fermentation at a temperature of 23°C to 30°C for 7 to 14 days to produce carbonated pork potato kombucha. Step 4: manufacturing a beverage concentrate; and,
A fifth step of mixing the pork potato kombucha carbonated beverage stock solution, water, auxiliary materials, and raw sugar in a weight ratio of 1:7:1:1 and performing a third natural fermentation at a temperature of 23°C to 30°C for 7 days; Method for producing pork potato kombucha carbonated beverage comprising. In claim 2
The pork potato kombucha carbonated beverage is characterized by additional addition of auxiliary ingredients in the third natural fermentation step, and the auxiliary ingredients include peaches, grapes, lemons, oranges, grapefruits, blueberries, pineapples, fresh fruits, dried fruits, and honey. , ginger, cinnamon, jujube, herbs, ginseng, red ginseng, black ginseng, dried ginseng, licorice, turmeric, dried herbs, vegetables, dried vegetables, rice flour, soybean flour, barley sprout powder, collagen, natural fruit juice, natural vegetable juice, black garlic. A method of producing a pork potato kombucha carbonated beverage containing lactic acid bacteria, characterized in that it contains one or more. In claim 1
In the third step, the pork potato primary fermentation extract, water, salt, and raw sugar are mixed in a weight ratio of 1:7:0.5:1.5 and secondary ripened at a temperature of 15°C to 25°C for 14 days to produce the product invented by Pig Potato EM. Step 6; Pork potato EM manufacturing method comprising. The present invention has claim 1
A method of producing a functional diet kombucha carbonated beverage containing lactic acid bacteria and yeast bacteria by mixing two or more of the pork potato primary fermentation extract, water, raw sugar, and secondary raw materials in the third step in a weight ratio of 1:6:1:2. Using existing black tea mushrooms, or SCOBYs, pork potato tea, fermentation broth, water, and raw sugar are mixed, and primary fermentation is performed for 14 days at a temperature of 23°C to 30°C to produce a pork potato kombucha drink. Next, Pork potato kombucha carbonated beverage using SCOBY and manufacturing method thereof by adding fruits, etc. and performing secondary fermentation at a temperature of 23°C to 30°C for 7 days.