KR100482308B1 - Method for production of Kombucha containg green-tea extract - Google Patents
Method for production of Kombucha containg green-tea extract Download PDFInfo
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- KR100482308B1 KR100482308B1 KR10-2002-0055441A KR20020055441A KR100482308B1 KR 100482308 B1 KR100482308 B1 KR 100482308B1 KR 20020055441 A KR20020055441 A KR 20020055441A KR 100482308 B1 KR100482308 B1 KR 100482308B1
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 43
- 235000019226 kombucha tea Nutrition 0.000 title claims abstract description 18
- 229940094952 green tea extract Drugs 0.000 title 1
- 235000020688 green tea extract Nutrition 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 121
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 90
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 50
- 235000020279 black tea Nutrition 0.000 claims abstract description 50
- 235000009569 green tea Nutrition 0.000 claims abstract description 50
- 235000000346 sugar Nutrition 0.000 claims abstract description 50
- 239000000284 extract Substances 0.000 claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013616 tea Nutrition 0.000 claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 235000019985 fermented beverage Nutrition 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 abstract description 48
- 230000004151 fermentation Effects 0.000 abstract description 48
- 235000012907 honey Nutrition 0.000 abstract description 36
- 230000000694 effects Effects 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 13
- 241000894006 Bacteria Species 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 6
- 239000002253 acid Substances 0.000 description 20
- 239000007858 starting material Substances 0.000 description 12
- 230000008859 change Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 150000008163 sugars Chemical class 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- FDZZZRQASAIRJF-UHFFFAOYSA-M malachite green Chemical compound [Cl-].C1=CC(N(C)C)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](C)C)C=C1 FDZZZRQASAIRJF-UHFFFAOYSA-M 0.000 description 3
- 229920001340 Microbial cellulose Polymers 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000021092 sugar substitutes Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 241001219085 Cyclopia Species 0.000 description 1
- 241001178825 Pungu Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- 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
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- 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
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- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
본 발명은 홍차 추출액에 효모 및 초산균으로 조성된 오리엔탈 티 펑거스(oriental tea fungus)를 접종하여 발효시킴으로써 제조되는 콤부차(Kombucha) 음료의 제조방법에 있어, 홍차에 녹차의 첨가 비율을 조절하여 첨가함으로써 녹차 및 홍차 추출혼합액을 조성한 후, 당으로서 설탕 대신 벌꿀을 일정부분 또는 전부 대체하여 첨가하고, 주정 또는 아세트산을 추가로 첨가하여 발효시킴으로써 맛, 향이 우수한 고품질의 기능성음료를 단기간에 제조할 수 있는 뛰어난 효과를 제공한다. The present invention is a method for producing a Kombucha beverage prepared by inoculating and fermenting oriental tea fungus composed of yeast and acetic acid bacteria in black tea extract, by adjusting the addition ratio of green tea to black tea By forming a green tea and black tea extract mixture, and then add a portion or all of honey as sugar instead of sugar, and fermentation by adding alcohol or acetic acid to produce high-quality functional drinks with excellent taste and aroma in a short period of time. Provides excellent effects.
Description
본 발명은 홍차를 베이스로 하여 오리엔탈 티 펑거스를 접종하여 발효시킴으로써 제조되는 콤부차 발효음료의 제조방법에 관한 것으로, 더욱 상세하게는 홍차 베이스에 녹차를 일정 비율로 혼합한 후, 당성분으로서 설탕 대신 벌꿀을 첨가하고 주정 또는 초산을 추가로 첨가하여 발효시킴으로써 제조되는 녹차 이용 콤부차 발효음료의 제조방법에 관한 것이다. The present invention relates to a method for producing a combucha fermented beverage prepared by inoculating and fermenting oriental tea fungus based on black tea, and more specifically, after mixing green tea at a predetermined ratio in a black tea base, The present invention relates to a method for preparing a green tea kombucha fermented beverage prepared by adding honey and fermenting by further adding alcohol or acetic acid.
콤부차 발효음료는 홍차와 설탕의 혼합액에 발효제로서 티 펑거스(tea fungus)를 접종하여 효모에 의한 알코올 발효와 초산균에 의한 초산발효작용에 의해서 제조되는 일종의 홍차발효음료이다. Kombucha fermented beverage is a type of black tea fermented beverage prepared by alcohol fermentation by yeast and acetic acid fermentation by acetic acid by inoculating tea fungus as a fermentation agent in a mixture of black tea and sugar.
콤부차 발효음료는 동양에서 2000년 이전에 장수와 치료를 위한 소재로 사용된 기록이 있으며, 중국, 티벳, 러시아, 일본, 폴란드, 불가리아, 독일, 인도네시아 등에서 널리 음용 되어 오고, 최근에는 미국에서 건강 및 성인병 예방을 위한 건강음료로서 인식되어 가정에서 제조되어 소비되고 있는 실정이다. Kombucha fermented beverages have been used as materials for longevity and treatment in the East before 2000, and have been widely consumed in China, Tibet, Russia, Japan, Poland, Bulgaria, Germany, Indonesia, and recently in the United States And it is a situation that is recognized as a health drink for preventing adult diseases is manufactured and consumed at home.
콤부차 발효음료는 베이스로 사용된 차 추출물 (tea extract)의 유용성분과 알코올 및 초산발효에 의해 생합성된 다양한 발효산물들을 포함함으로써 해독작용, 유해미생물에 대한 항미생물작용, 혈압강하효과 및 인체내 면역증진 작용을 통한 항암 기능성 효과가 있다.Kombucha fermented beverage contains the useful components of tea extract used as a base and various fermented products biosynthesized by alcohol and acetic acid fermentation, detoxification, antimicrobial action against harmful microorganisms, blood pressure lowering effect and immunity in human body There is anti-cancer functional effect through enhancement action.
특히, 정치배양을 통한 콤부차 음료의 제조에서 초산균은 주된 대사산물로서 아세트산을 생산하며, 동시에 생고분자물질인 미생물 셀룰로오스를 발효액 표면에 두꺼운 막형태로 생산한다. In particular, acetic acid bacteria produce acetic acid as a major metabolite in the production of Kombucha beverage through stationary culture, and at the same time, microbial cellulose, a biomolecular substance, is produced in the form of a thick film on the surface of the fermentation broth.
콤부차 발효에 관여하는 스타터인 티 펑거스(tea fungus)는 막형태의 셀룰로오스 덩어리를 의미하며 여기에는 다양한 효모와 초산균들이 포함되어 있으며, 특징적인 알코올 및 초산발효를 수행한다. 또한, 배양결과 회수된 발효액은 티 펑거스(tea fungus)와 함께 콤부차 발효를 위한 스타터(starter)로 이용되고 있다. 현재 알려진 티 펑거스(tea fungus) 스타터는 사용되는 지역에 따라서 오리엔탈(Oriental), 유러피언(European) 및 티베탄(Tibetan) 스타터로서 명명(분류)되고 있으며, 이들의 생육을 위한 최적 발효배지(tea extract)의 종류도 차이가 있다. Tea fungus, a starter involved in Kombucha fermentation, refers to a lump of cellulose in the form of a membrane, which contains various yeasts and acetic acid bacteria, and performs characteristic alcohol and acetic acid fermentation. In addition, the fermentation broth recovered as a result of the culture is used as a starter (combiner) fermentation with tea fungus (comer tea). Currently known tea fungus starters are named (classified) as Oriental, European and Tibetan starters, depending on the region in which they are used, and the optimum tea extract for their growth. ) Is also different.
따라서, 콤부차 음료의 맛과 품질은 사용되는 원료인 차 추출물의 종류 및 농도, 첨가되는 발효성당의 종류 및 농도, 티 펑거스 스타터의 종류 및 배양방법(정치배양, 진탕배양)에 따라서 결정될 수 있으며, 이는 스타터인 효모와 초산균들의 생육 및 대산산물 생성에도 영향을 준다. Therefore, the taste and quality of the Kombucha beverage can be determined according to the type and concentration of tea extract, the type and concentration of fermented sugar added, the type of tea fungus starter and the culture method (political culture, shaking culture). It also affects the growth of starter yeast and acetic acid bacteria and the production of product.
한편, 홍차만을 베이스로 사용하여 오리엔탈 티 펑거스를 접종하여 발효시킴으로써 제조되는 콤부차 발효음료는 부드러운 맛과 향이 부족한 단점이 있으며, 발효시 시간이 많이 걸리는 문제점이 있었다. On the other hand, Kombucha fermented beverage prepared by inoculating the oriental tea fungus by inoculation using only black tea as a base has a disadvantage of lacking a smooth taste and aroma, there was a problem that takes a lot of time during fermentation.
이에 본 발명은 홍차에 녹차를 첨가하여 부드러운 맛을 내고, 설탕 대용으로 벌꿀을 첨가하고, 주정 및 초산을 추가적으로 첨가함으로써 발효기간이 단축된 녹차 이용 콤부차 발효음료의 제조방법을 제공하는데 그 목적이 있다. Accordingly, the present invention provides a method for producing a fermented beverage using Kombucha fermented tea, which has a shorter fermentation period by adding green tea to black tea, giving a soft taste, adding honey as a sugar substitute, and adding alcohol and acetic acid. have.
상기 목적을 달성하기 위하여, 홍차 추출액에 초산균 및 효모로 조성된 오리엔탈 티 펑거스 스타터 액을 접종하여 발효시킴으로써 콤부차 발효음료를 제조함에 있어서, 홍차 1 중량부에 대하여 녹차를 3 중량부 추가로 혼합한 후 열수추출하여 녹차 ·홍차 추출 혼합액을 제조하고, 설탕 80~20 중량%, 벌꿀 20~80 중량% 로 조성된 당을 10 %(w/v) 첨가하여 30℃의 온도로 5일 간 정치배양하는 단계를 포함하는 것을 특징으로 하는 녹차 이용 콤부차 발효음료의 제조방법을 제공한다. In order to achieve the above object, in the preparation of the Kombucha fermented beverage by inoculating and fermenting the oriental tea fungus starter solution composed of acetic acid bacteria and yeast in black tea extract, 3 parts by weight of green tea is added to 1 part by weight of black tea The mixture was extracted with hot water to prepare an extract mixture of green tea and black tea.The mixture was added with 80% to 20% by weight of sugar and 20% to 80% by weight of sugar, followed by 10% (w / v) of sugar. It provides a method for producing a kombucha fermented beverage using green tea, characterized in that it comprises a step of culturing.
한편, 바람직스럽게 상기 녹차 ·홍차 추출 혼합액에 추가적으로 순도 95%의 주정을 0.1 %(v/v) 첨가하는 것이 좋다.On the other hand, it is preferable to add 0.1% (v / v) of the alcohol having a purity of 95% to the green tea and black tea extract mixture.
또한, 바람직스럽게 상기 녹차 ·홍차 추출 혼합액에 추가적으로 초산 0.015 N을 첨가하는 것이 좋다.In addition, preferably, acetic acid 0.015 N is additionally added to the green tea-black tea extract mixture.
이하, 본 발명에 대해 더욱 상세히 설명한다. Hereinafter, the present invention will be described in more detail.
홍차를 기본베이스로 하여 제조된 기존의 콤부차 발효음료는 홍차 특유의 쓴 맛으로 말이암아 부드럽지 못하는 문제점이 있어 부드러운 맛과 향을 가지는 녹차를 그 베이스로 첨가한다. Existing Kombucha fermented beverage prepared based on black tea has a problem that it is not soft due to the bitterness unique to black tea, so green tea having a soft taste and aroma is added to the base.
홍차와 녹차를 1대 3으로 혼합한 후 열수추출한 추출액에 발효성 당을 10%(w/v) 첨가한 후 오리엔탈 티 펑거스(Oriental tea fungus) 스타터를 5%(v/v) 접종하여 30℃에서 15일 간 발효시킨다. After mixing black tea and green tea 1 to 3, add 10% (w / v) fermentable sugar to the hot water extract, and inoculate 5% (v / v) of Oriental tea fungus starter. Ferment for 15 days at ℃.
녹차 및 홍차의 혼합비율에서 녹차의 첨가량이 증가되면 맛이 부드럽게 되어 양질의 발효음료를 얻을 수 있으며, 홍차의 첨가비율이 증가되면 발효액의 색이 진한 갈색으로 변하면서 떪은 맛이 강해지는 단점이 있다. In the mixing ratio of green tea and black tea, when the amount of green tea is increased, the taste is softened to obtain a high quality fermented beverage.When the ratio of black tea is increased, the color of the fermentation broth becomes dark brown and the astringent taste becomes strong. have.
한편, 기존의 콤부차 발효음료 제조에 있어서, 첨가되는 당으로서 설탕을 쓴 경우에는 발효기간이 많이 걸리는 문제가 있었으나 설탕에 일정량의 벌꿀을 첨가하면 그 발효시간을 단축시킬 수 있다.On the other hand, in the conventional Kombucha fermented beverage production, when sugar is used as the added sugar, the fermentation period takes a long time, but adding a certain amount of honey to the sugar can shorten the fermentation time.
녹차 및 홍차 추출액에 첨가되는 설탕용액의 함량을 단계적으로 줄여 가면서 최종적으로 100 중량% 벌꿀로 대치하면, 모든 경우에 있어 산생성 촉진 효과가 있다. 즉, 발효성당으로서 설탕만을 사용하여 발효시킨 음료는 벌꿀이 첨가된 발효액보다 산생성량이 적으며, 발효기간도 오래 걸린다. 또한 당의 성분비에 있어 벌꿀의 첨가 비율이 20 중량%에서 100 중량%로 증가되면서 발효액의 적정산도는 증가된다. 벌꿀이 50 중량% 이상 설탕과 혼합되어 발효된 경우는 최적산도 1.2 %(w/v) 정도에 도달하는데 12일 정도가 소요되고, 발효음료의 맛에 있어서도, 벌꿀이 첨가된 것이 부드럽고 고품질을 보인다.When the content of the sugar solution added to the green tea and black tea extract is gradually reduced to 100% by weight of honey, there is an acid production promoting effect in all cases. That is, a beverage fermented using only sugar as a fermentation sugar has less acid production than a fermentation broth to which honey is added, and takes a long fermentation period. In addition, as the ratio of honey is increased from 20% to 100% by weight of sugar component ratio, the titratable acidity of the fermentation broth increases. When honey is fermented with more than 50% by weight of sugar, it takes about 12 days to reach the optimum acidity of 1.2% (w / v). In addition, the addition of honey is soft and high-quality in the taste of fermented beverages. .
한편, 녹차 및 홍차 혼합액에 설탕을 10 %(w/v)첨가하는 경우에는 발효 12일 후에 발효액의 산도가 1.0 %(w/v) 정도를 나타내나, 녹차 및 홍차 혼합액에 설탕을 10%(w/v) 첨가하고, 추가로 주정을 0.1 %(v/v) 첨가한 경우는 12일 후에 2.2 %(w/v) 정도의 높은 적정산도를 보인다. 그러나 주정을 0.3 %(v/v) 또는 0.5 %(v/v) 첨가한 경우에는 적정산도의 변화정도가 주정을 첨가하기 않은 경우와 유사하다. On the other hand, when 10% (w / v) of sugar is added to the green tea and black tea mixture, the acidity of the fermentation broth is about 1.0% (w / v) after 12 days of fermentation, but 10% of the sugar is added to the green tea and black tea mixture ( w / v) and 0.1% (v / v) of alcoholic beverages were added, showing a high titer of 2.2% (w / v) after 12 days. However, when 0.3% (v / v) or 0.5% (v / v) of alcohol is added, the degree of change in titratable acidity is similar to that of no alcohol.
따라서, 주정 0.1 %(v/v)의 첨가는 짧은 발효기간동안에 높은 유기산의 생성이 가능하게 하며, 7일 정도 발효에 의해서 발효음료의 최적 맛을 보이는 적정산도 1.0~1.5 %(w/v)에 도달할 수 있게 한다. Therefore, the addition of alcohol (0.1% (v / v)) enables the production of high organic acid in a short fermentation period, and the optimum acidity 1.0 ~ 1.5% (w / v) showing the optimum taste of fermented beverage by fermentation for about 7 days To reach.
또한, 설탕 대용으로 벌꿀을 사용하고 주정을 첨가한 경우. 즉, 초기 녹차 및 홍차 추출액에 0.1 %(v/v) 주정의 첨가와 발효성 당으로서 설탕의 50 중량% 또는 80 중량% 정도를 벌꿀로 대체하여 첨가할 때, 산생성 촉진 효과는 크게 향상 된다. 특히, 0.1 %(v/v) 주정과 설탕이 80 중량% 이상 벌꿀로 대체되어 조성된 당이 10 %(w/v) 혼합 ·첨가된 경우에는 발효기간 6일에 적정산도는 1.5% (w/v)이상을 나타내며, 5일 정도의 발효에 의해서 발효음료의 최적 맛을 나타내는 적정산도 1.5 %(w/v) 이하에 도달할 수 있다. Also, if honey is used as a sugar substitute and alcohol is added. In other words, the addition of 0.1% (v / v) alcohol to the initial green tea and black tea extract, and the addition of about 50% or 80% by weight of sugar as honey as fermentable sugars, the acid production promoting effect is greatly improved. . In particular, when 10% (w / v) of sugar formed by replacing 0.1% (v / v) alcohol with sugar by 80% by weight or more of honey is added, the titratable acidity is 1.5% (w) at 6 days of fermentation. / v) or more, and fermentation of about 5 days can reach a titratable acidity of 1.5% (w / v) or less, which indicates the optimum taste of the fermented beverage.
따라서, 초기 녹차 및 홍차 추출액에 0.1 %(v/v) 주정과 발효성 당으로 설탕의 50 중량% 이상을 벌꿀로 대체하여 조성한 당을 첨가하는 것은 발효기간의 단축 효과 뿐만 아니라 벌꿀과 녹차 및 홍차 성분 등을 포함하는 고급 기능성 음료의 제조를 가능케 하는 최적조건이다. Therefore, the addition of sugars prepared by replacing at least 50% by weight of sugar with honey as 0.1% (v / v) alcohol and fermentable sugars in the initial green tea and black tea extracts not only shortens the fermentation period but also honey and green tea and black tea. It is an optimal condition that enables the production of high-quality functional drinks containing ingredients and the like.
그리고, 기본적인 녹차 및 홍차 추출물(녹차: 홍차 = 3: 1)에 발효성 당을 첨가하고 초산을 0.015 N 첨가한 경우에는 발효기간과는 별도로 유기산생성에 큰 효과를 보인다. 이로 말미암아 기호성 및 건강증진성이 한층 높아진다. 그러나 첨가되는 초산의 농도가 0.03 N로 증가되면 산생성 정도는 오히려 약간의 감소 현상을 보이나 초산이 첨가되지 않은 경우보다는 산생성에 있어 큰 효과를 보인다. In addition, the addition of fermentable sugar and 0.015 N of acetic acid to the basic green tea and black tea extract (green tea: black tea = 3: 1) shows a great effect on the organic acid production separately from the fermentation period. This further increases palatability and health promotion. However, when the concentration of acetic acid added is increased to 0.03 N, the degree of acid production is slightly reduced, but it shows a greater effect on acid production than when acetic acid is not added.
한편, 0.045 N 초산의 첨가는 발효과정 중에 적정산도의 매우 완만한 증가를 보이면서, 유기산 생성을 크게 억제하는 것으로 나타났다. On the other hand, addition of 0.045 N acetic acid showed a very moderate increase in the titratable acidity during the fermentation process, and greatly suppressed the production of organic acids.
따라서, 초산의 첨가농도는 0.015 N(v/v) 첨가가 녹차 및 홍차 추출액의 발효액시에 산생성을 촉진시키는 최적조건이다. Therefore, the addition concentration of acetic acid is an optimum condition for the addition of 0.015 N (v / v) to promote acid production in the fermentation broth of green tea and black tea extract.
이하, 본 발명의 구성을 하기 실시예를 들어 더욱 상세히 설명하지만 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니다. Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples.
실시예 1~4: 본 발명의 발효음료의 제조Examples 1-4: Preparation of Fermented Beverage of the Present Invention
2g의 홍차분말과 6g의 녹차분말을 500 mL 더운물 (90℃)에 첨가하여 5분 동안 추출한 녹차 및 홍차 추출물 중 100 mL를 취하고 여기에 발효성당(실시예 1: 벌꿀 농도 20 %(w/v)의 벌꿀물 20 중량%, 설탕 농도 20 %(w/v)의 설탕물 80 중량%, 실시예 2: 벌꿀 농도 20 %(w/v)의 벌꿀물 50 중량%, 설탕 농도 20 %(w/v)의 설탕물 50 중량%, 실시예 3: 벌꿀 농도 20 %(w/v)의 벌꿀물 80 중량%, 설탕 농도 20 %(w/v)의 설탕물 20 중량%, 실시예 4: 벌꿀 농도 20 %(w/v)의 벌꿀물 100 중량%, 설탕 농도 20 %(w/v)의 설탕물 0 중량%)을 100 mL 첨가하여 조성되는 200 mL 배양액에 오리엔탈 티 펑거스(Oriental tea fungus) 스타터액을 5%(v/v) 접종하여 30℃에서 정치배양 시키면서 5일 동안 발효시켰다.2 g of black tea powder and 6 g of green tea powder were added to 500 mL of hot water (90 ° C.), and 100 mL of green tea and black tea extract extracted for 5 minutes was added to the fermented sugar ( Example 1 : 20% honey concentration (w / v). 20% by weight of honey water, 80% by weight sugar water 20% (w / v), Example 2 : 50% by weight honey water 20% (w / v) honey, 20% sugar (w) / v) 50% by weight sugar water, Example 3 : 80% by weight honey water 20% (w / v), 20% by weight sugar water 20% (w / v), Example 4 : Oriental tea Pungus (Oriental tea) in a 200 mL culture medium prepared by adding 100 mL of honey concentration of 20% honey (w / v) and 100 mL of sugar concentration of 20% (w / v) sugar. fungus) was inoculated with 5% (v / v) starter solution and fermented for 5 days while incubated at 30 ° C.
본 실험에서 사용한 스타터, 오리엔탈 티 펑거스는 미국의 하모닉 하베스트(Harmonic Harvest; P.O. Box 82, Harwood, TX78632, USA: Tel:830-540-4899/ www.harmonicharvest.com)에서 인터넷으로 신청하여 구입하였다. The starter, Oriental Tea Fungus, used in this experiment was purchased from the Harmonic Harvest (PO Box 82, Harwood, TX78632, USA: Tel: 830-540-4899 / www.harmonicharvest.com). .
상기 균주를 사용하여 발효시킨 결과, 100 mL 녹차 및 홍차 추출액에 첨가되는 당에 있어, 설탕물의 함량을 단계적으로 줄이면서 최종적으로 벌꿀물로 완전히 대치하였을 때, 모든 경우에서 산생성 촉진 효과를 보이고 발효기간도 단축되었다.As a result of fermentation using the above strain, in the sugar added to 100 mL green tea and black tea extract, when the sugar water was gradually reduced and finally replaced by honey water, it showed acid production promoting effect and fermentation in all cases. The period has also been shortened.
도 1은 본 발명의 벌꿀첨가에 따른 산생성 효과 및 pH변화를 보여주고 있다. Figure 1 shows the acid production effect and pH change according to the honey addition of the present invention.
즉, 발효성당으로서 설탕만을 첨가하여 발효시킨 음료는 벌꿀이 첨가된 발효액보다 산생성량이 적었으며, 발효기간도 오래 걸렸다. In other words, the beverage fermented by adding only sugar as a fermentation sugar had less acid production than the fermentation broth with honey, and the fermentation period took longer.
또한, 벌꿀의 첨가 비율이 20 중량%에서 100 중량%로 증가되면서 발효액의 적정산도는 증가되었고, 벌꿀이 첨가되는 설탕의 50 중량% 이상을 대체하여 첨가된 경우, 최적산도 1.2%(w/v)에 도달하는데 12일 정도가 소요되었으며, 발효음료의 맛이 벌꿀이 첨가된 것으로 말미암아 부드럽고 고품질을 보였다.In addition, as the addition rate of honey increased from 20% to 100% by weight, the titratable acidity of the fermentation broth increased, and when the honey was added to replace more than 50% by weight of the sugar added, the optimum acidity was 1.2% (w / v). It took about 12 days to reach) and the taste of the fermented beverage was soft and high quality due to the addition of honey.
실시예 5~7, 비교예 1 및 비교예 2: 주정을 추가적으로 첨가한 녹차 이용 발효음료의 제조Examples 5-7, Comparative Example 1 and Comparative Example 2: Preparation of fermented beverage using green tea additionally added alcohol
홍차와 녹차를 1대 3으로 혼합하여 실시예 1의 방법으로 추출한 추출액 100 mL에 20%(w/v) 농도를 가지는 발효성 당 100ml을 첨가한 후 실시예 1의 오리엔탈 티 펑거스(Oriental tea fungus) 스타터를 5 %(v/v) 접종하여 30℃에서 15일간 발효시키면서 적정산도와 pH를 측정하였다. Oriental tea fungus of Example 1 was added to 100 mL of the extract extracted by the method of Example 1 by mixing black tea and green tea 1 to 3, and then adding 100 ml of fermentable sugar having a concentration of 20% (w / v). fungus) was inoculated with 5% (v / v) starter and fermented at 30 ° C. for 15 days to determine the titratable acidity and pH.
녹차 및 홍차 혼합액에 설탕만을 첨가시키는 경우에는 발효 12일 후에 발효액의 산도가 1.0 %(w/v) 정도를 나타내었으나, 초기 녹차 및 홍차 혼합액에 주정을 0.1 %(v/v) 첨가한 경우(실시예 5)에는 12일 후에 2.2 %(w/v) 정도의 높은 적정산도를 보였다.When only sugar was added to the green tea and black tea mixture, the acidity of the fermentation broth was about 1.0% (w / v) after 12 days of fermentation, but 0.1% (v / v) of alcohol was added to the initial green tea and black tea mixture ( Example 5 ) showed a high titer of about 2.2% (w / v) after 12 days.
그러나, 순도 95 %(v/v)의 주정을 0.3 %(v/v) 첨가한 경우(비교예 1) 또는 0.5 %(v/v) 첨가한 경우(비교예 2)에는 적정산도의 변화정도가 주정을 첨가하기 않은 경우와 유사하였다. 도 2는 본 발명의 발효음료제조에서 주정첨가에 따른 산생성 및 pH의 변화를 나타낸다.However, when 0.3% (v / v) of alcohol having a purity of 95% (v / v) was added ( Comparative Example 1 ) or 0.5% (v / v) was added ( Comparative Example 2 ), the degree of change in titratable acidity Was similar to no addition of alcohol. Figure 2 shows the change in acid production and pH according to the addition of alcohol in the fermented beverage production of the present invention.
따라서, 순도 95 %(v/v) 주정 0.1 %(v/v) 첨가로 짧은 발효기간 동안에 높은 유기산의 생성이 가능하였으며, 7일 정도 발효에 의해서 발효음료의 최적 맛을 보이는 적정산도 1.0~1.5 %(w/v)에 도달할 수 있었다. Therefore, by adding 95% purity (v / v) alcohol 0.1% (v / v), it was possible to produce high organic acid during a short fermentation period, and the optimum acidity 1.0 ~ 1.5 showing the optimum taste of fermented beverage by fermentation for about 7 days. % (w / v) could be reached.
한편, 녹차 및 홍차 추출액에 순도 95 %(v/v)의 주정 0.1 %(v/v) 첨가와 설탕 대신 50 중량%(실시예 6) 또는 80 중량%(실시예 7)만큼 벌꿀로 조성된 발효성당이 10 %(w/v) 첨가되었을 때 산생성 촉진 효과는 크게 향상되었다.Meanwhile, 0.1% (v / v) alcohol having a purity of 95% (v / v) was added to the green tea and black tea extract, and 50% by weight ( Example 6 ) or 80% by weight ( Example 7 ) of honey was used instead of sugar. When 10% (w / v) of fermented sugar was added, the effect of promoting acid production was greatly improved.
특히, 순도 95 %(v/v)의 주정 0.1 %(v/v)와 발효성 당으로 첨가되는 설탕의 80 중량%를 벌꿀로 대체한 발효성 당이 10 %(w/v) 혼합 첨가된 경우에 발효기간 6일에 적정산도는 1.5 %(w/v)이상을 나타내었으며, 5일 정도의 발효에 의해서 발효음료의 최적 맛을 나타내는 적정산도 1.5 %(w/v)이하에 도달할 수 있었다. In particular, 10% (w / v) of fermented sugars, in which 95% (v / v) of alcohol, 0.1% (v / v) of alcohol and 80% by weight of sugar added as fermentable sugars were replaced with honey In this case, the titratable acidity was over 1.5% (w / v) at 6 days of fermentation period, and it could reach below 1.5% (w / v) of titratable acidity which shows the optimum taste of fermented beverage by fermentation for 5 days. there was.
도 3은 기본적인 녹차 및 홍차 추출물에 주정과 벌꿀을 동시에 일정비율로 첨가하였을 때 산생성 효과 및 pH 변화를 보여주고 있다. Figure 3 shows the acid production effect and pH change when a certain ratio of alcohol and honey at the same time to the basic green tea and black tea extract.
위 결과로, 초기 녹차 및 홍차 추출액에 0.1 %(v/v) 주정과 첨가되는 발효성 당으로서 설탕의 50 중량% 이상을 벌꿀로 대체하여 첨가하는 경우는, 발효기간의 단축 효과 뿐만 아니라, 벌꿀과 녹차 및 홍차 성분 등을 포함하는 고급 기능성음료의 제조를 가능케 하는 최적조건이라는 것을 알 수 있었다. As a result, when 0.1% (v / v) alcohol and fermentable sugar added to the initial green tea and black tea extract by replacing at least 50% by weight of sugar with honey, not only shortening the fermentation period but also honey And it was found that it is the optimal condition to enable the production of high-quality functional drinks, including green tea and black tea ingredients.
실시예 8, 비교예 3 및 비교예 4: 초산을 추가적으로 첨가한 녹차 이용 발효음료의 제조Example 8, Comparative Example 3 and Comparative Example 4: Preparation of fermented beverage using green tea additionally added acetic acid
기본적인 녹차 및 홍차 추출물(녹차: 홍차 = 3: 1로 하여 실시예 1의 방법에 의하여 추출됨)에 설탕과 벌꿀이 4 중량부 대 1 중량부의 비율로 조성된 발효성 당을 10 %(w/v) 첨가한 녹차 및 홍차 추출액에, 초산을 0.015 N 첨가한 경우(실시예 8), 산생성에 있어 큰 효과를 보였다.The basic green tea and black tea extract (green tea: black tea = 3: 1 is extracted by the method of Example 1) containing 10% (w / w) of fermented sugars composed of 4 parts by weight and 1 part by weight of sugar and honey. v) When 0.015 N of acetic acid was added to the added green tea and black tea extract ( Example 8 ), a great effect was shown in acid production.
그러나, 첨가되는 초산의 농도가 0.03 N (비교예 3)로 증가되면서, 초산이 첨가되지 않은 경우보다는 산생성에 있어 특출한 효과가 있었지만, 0.015 N 첨가시보다는 그 효과가 둔화되었다. 도 4는 초기 녹차 및 홍차 추출액에 초산첨가에 따른 발효기간(15일) 동안에 발효액의 산생성 및 pH변화를 나타낸다.However, as the concentration of acetic acid added was increased to 0.03 N ( Comparative Example 3 ), there was an outstanding effect on acid production than when acetic acid was not added, but the effect was slower than when 0.015 N was added. Figure 4 shows the acid production and pH change of the fermentation broth during the fermentation period (15 days) according to the addition of acetic acid to the initial green tea and black tea extract.
한편, 0.045 N 초산의 첨가(비교예 4)는 발효과정중에 적정산도의 매우 완만한 증가를 보이면서, 유기산 생성을 크게 억제하는 것으로 나타났다.On the other hand, addition of 0.045 N acetic acid ( Comparative Example 4 ) showed a very moderate increase in titratable acidity during the fermentation process, and greatly suppressed the production of organic acids.
따라서, 초산의 첨가농도는 0.015 N 첨가가 녹차 및 홍차 추출액의 발효액시에 산생성을 촉진시키는 최적조건으로 나타났다.Therefore, the addition concentration of acetic acid was found to be the optimum condition to promote the acid production in the fermentation broth of 0.015 N addition of green tea and black tea extract.
이상 설명한 바와 같이, 본 발명은 홍차 추출액에 초산균 및 효모로 조성된 오리엔탈 티 펑거스 스타터 액을 접종하여 콤부차 발효음료를 제조함에 있어서, 홍차에 첨가되는 녹차의 첨가 비율을 조절하여 녹차를 첨가한 후 열수추출하여 녹차 및 홍차추출혼합액을 조성한 후, 벌꿀을 첨가하고, 오리엔탈 티 펑거스를 접종하여 발효시킴으로써 맛, 향이 우수한 고품질의 기능성음료를 제조할 수 있고, 또한 상기 제조단계에서 초산 및 주정을 단독 또는 혼합 첨가함으로서 발효음료의 제조기간을 단축시킬 수 있고 품질의 향상에 기여할 수 있는 뛰어난 효과가 있으므로 식품산업에 있어 매우 유용한 발명인 것이다.As described above, the present invention is inoculated with an oriental tea fungus starter solution composed of acetic acid bacteria and yeast in the black tea extract to prepare a combutcha fermented beverage, by adjusting the addition rate of the green tea added to the black tea added green tea After hot water extraction to form a mixture of green tea and black tea extract, and then added honey, inoculated with oriental tea fungus fermented to produce a high-quality functional beverage with excellent taste and aroma, and also acetic acid and alcohol alone in the manufacturing step Alternatively, by adding the mixture, it is possible to shorten the production period of the fermented beverage and have an excellent effect that can contribute to the improvement of quality, which is a very useful invention in the food industry.
도 1은 본 발명의 발효음료제조에 있어, 벌꿀첨가에 따른 산생성 효과 및 pH변화를 나타낸다. Figure 1 shows the acid production effect and pH change according to the addition of honey in the fermented beverage production of the present invention.
도 2는 본 발명의 발효음료제조에 있어, 주정첨가효과에 따른 산생성 및 pH변화를 나타낸다. Figure 2 shows the acid production and pH change according to the effect of alcohol in the fermented beverage production of the present invention.
도 3은 본 발명의 발효음료제조에 있어, 녹차 및 홍차 추출물에 주정과 벌꿀을 일정비율로 혼합하였을 때 산생성 효과 및 pH 변화를 나타낸다. Figure 3 shows the acid production effect and pH change when fermented beverage preparation of the present invention when mixed with alcohol and honey in a ratio of green tea and black tea extract.
도 4는 본 발명의 발효음료제조에 있어, 초산첨가에 따른 발효액의 산 생성 및 pH 변화를 나타낸다. Figure 4 shows the acid production and pH change of the fermentation broth according to the addition of acetic acid in the fermentation beverage production of the present invention.
도 5는 본 발명의 발효음료제조에 있어, 튜브형태로 생산된 미생물셀룰로스를 나타낸다. Figure 5 shows the production of fermented beverages of the present invention, microbial cellulose produced in the form of a tube.
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| KR20190138066A (en) | 2018-06-04 | 2019-12-12 | 줄리안 오베이도 바스퀘즈 크리스챤 | kombucha manufacturing method |
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