Method for preparing kombucha by using olive leaves

Abstract

A method for preparing kombucha by using olive leaves is disclosed. According to the present invention, the method for preparing kombucha by using olive leaves comprises the steps of: making sugar water by dissolving refined sugar in purified water; mixing and dissolving olive leaf powder in the sugar water; further adding a reference amount of purified water to the sugar water mixed with the olive leaf powder, and then boiling the sugar water at 100℃ for 15 minutes to hot-water-extract olive leaves; and cooling the olive leaf extract to 25℃ or less, and then inoculating the extract with a SCOBY culture solution. In addition, it is preferable to comprise the steps of: fermenting the olive leaf extract inoculated with the SCOBY culture solution at room temperature for 2 to 3 weeks; and obtaining olive leaf fermentation kombucha by filtering the olive leaf fermentation solution and separating out the SCOBY cells and olive leaf powder residue.

Description

How to make kombucha using olive leaves

[0001] The present invention relates to a method for producing kombucha using olive leaves, and more specifically, to a method for producing kombucha using olive leaves in which the content of oleuropein is increased by fermenting the olive leaves.

[0002] Kombucha is a fermented beverage made by adding sugar to tea, such as green or black tea, and inoculating it with beneficial bacteria. Kombucha has a sour yet sweet vinegary flavor and aroma, and the carbonation produced during the fermentation process provides a refreshing sensation when consumed.

[0003] Kombucha has been widely consumed in China, Tibet, Russia, Japan, Poland, Bulgaria, Germany, Indonesia, and more recently in the United States, it has been recognized as a health drink for health and prevention of adult diseases, and is being produced and consumed at home.

[0004] Kombucha is known to have anticancer effects through detoxification, antimicrobial activity against harmful microorganisms, blood pressure-lowering effects, and immune-boosting effects. These effects are attributed to the tea extract used as a base and the various fermented products biosynthesized through fermentation, including polyphenols, glucuronic acid, DSL, lactic acid, and vitamins.

[0005] Typically, kombucha is produced through alcoholic fermentation by yeast and acetic acid fermentation by acetic acid bacteria. While yeast, which produces alcohol, and acetic acid bacteria, which produce acetic acid, have been recognized as important strains in kombucha, lactic acid bacteria, which produce lactic acid, were observed in small quantities in kombucha and thus previously received little attention.

[0006] Conventional kombucha production methods rely on acetic acid fermentation, creating a low pH environment unsuitable for lactic acid bacteria growth. Furthermore, conventional kombucha production primarily relies on static culture, making it unsuitable for mass production.

[0007] The sensory and functional effects of kombucha manufactured by methods that limit lactic acid fermentation are insufficient to meet the needs of general consumers, and the method of manufacturing kombucha through static culture has limitations in mass production, so research on kombucha manufactured by new methods is urgently needed.

[0008] Meanwhile, olive leaves have been used medicinally since ancient Egypt. There are traces of olive leaf water being used as a preservative during the mummification of royalty, and of it being administered as sacred water to patients with high fevers to treat illness.

[0009] Olive leaf's sterilizing power is primarily attributed to oleuropein, a polyphenol component that is broken down into elenolic acid and aglycone by the body's acids and enzymes. These elenolic acid and aglycone then enter the bloodstream. These absorbed elenolic acid and aglycone circulate through the bloodstream, preventing bacteria, viruses, and fungi from infiltrating various parts of the body. They also destroy the proteins surrounding existing fungi or cut off their amino acid supply, effectively eliminating them and preventing further activity.

[0010] Oleuropein is found throughout the bark, leaves, roots, and fruit of the olive tree, but is believed to be most abundant in olive leaves. The oleuropein content of leaf extracts is 50 times that of olive oil.

[0011] Oleuropein, an antioxidant, helps to eliminate free radicals and slow down the aging process. The antioxidant power of olive leaf extract is known to be four times that of vitamin C, an antioxidant vitamin, and twice that of green tea or grape seed extract (see the ORAC test results by Dr. Philip Scherath's team at the Australian Complementary Medicine Centre). It is known to not only prevent skin aging such as dermal thickening, wrinkle increase, and loss of elasticity, but also help prevent skin damage by suppressing inflammation such as redness.

[0012] The purpose of the present invention is to provide a method for producing kombucha with high antioxidant power using olive leaves with high oleuropein content.

[0013] Another object of the present invention is to provide a method for producing kombucha by fermenting olive leaves to further increase the oleuropein content.

[0014] The above-described object of the present invention can be achieved by a method for producing kombucha using olive leaves. The method for producing kombucha of the present invention may include the steps of: dissolving white sugar in purified water to make sugar water; dissolving olive leaf powder in the sugar water; adding a standard amount of purified water to the sugar water mixed with olive leaf powder and boiling it at 100°C for 15 minutes to extract the olive leaves in hot water; and cooling the olive leaf extract to 25°C or lower and then inoculating the scoby culture.

[0015] In addition, it is preferable to include a step of fermenting the olive leaf extract inoculated with the SCOBY culture at room temperature for 2 to 3 weeks; and a step of filtering the olive leaf fermentation liquid to separate the SCOBY bacteria and olive leaf powder residue to obtain olive leaf fermented kombucha.

[0016] Kombucha using olive leaves according to the present invention is produced by fermenting an olive leaf hot water extract, and thus has an oleuropein content significantly greater than the oleuropein content of the olive leaf hot water extract.

[0017] Accordingly, a new form of kombucha with improved antioxidant activity can be provided that is of superior quality and can satisfy the diverse tastes of consumers.

[0018] Figure 1 is a flow chart illustrating a kombucha manufacturing process according to the present invention.

[0019] Figure 2 is a flow chart illustrating a kombucha manufacturing process according to another embodiment of the present invention.

[0020] Figures 3 and 4 are graphs showing the oleuropein content of the kombucha of the present invention and the oleuropein content of olive leaves.

[0021] Figure 5 is a drawing showing an experimental sample for testing the antioxidant efficacy of the kombucha of the present invention.

[0022] Figure 6 is a diagram showing the principle of DPPH radical scavenging ability analysis.

[0023] Figure 7 shows the experimental results showing the DPPH radical scavenging ability analysis results.

[0024] Hereinafter, the present invention will be described in detail with reference to preferred embodiments of the present invention and the accompanying drawings, on the premise that the same reference numerals in the drawings indicate the same components.

[0025] When a component is said to "include" another component in the detailed description of the invention or the scope of the patent claims, this should not be construed as being limited to consisting of only that component, unless specifically stated to the contrary, but should be understood to mean that it may further include other components.

[0026] Figure 1 is a schematic diagram illustrating the kombucha manufacturing process of the present invention. To manufacture kombucha using olive leaves, first, white sugar is dissolved in purified water to make sugar water (S110). White sugar is mixed in at 8 wt% of the total kombucha, and purified water is mixed in at 91.5 wt%. After dissolving the white sugar so that there are no granules, 0.5 wt% of olive leaf powder is added to the sugar water and mixed to dissolve (S120).

[0027] Here, olive leaf powder is prepared by placing olive leaves harvested from olive trees in a dryer and drying them with hot air for 68±4 hours to a moisture content of less than 10%, or by naturally drying them for 10±2 days. In some cases, olive tree branches may also be used in addition to olive leaves.

[0028] By boiling sugar water containing dissolved olive leaf powder, the olive leaves are simultaneously sterilized and hot water extracted (S130). For hot water extraction, the sugar water containing dissolved olive leaf powder is boiled at 100°C for 15 to 20 minutes.

[0029] The olive leaf extract, from which olive leaves are extracted with hot water, is cooled and inoculated with the SCOBY culture (S140). The olive leaf extract is cooled to a temperature below 25°C and then inoculated with the SCOBY culture. At this time, the SCOBY culture is added in an amount of 1 wt% of the total kombucha volume.

[0030] Olive leaf extract inoculated with SCOBY culture is incubated at room temperature (S150). The incubator is used for 2-3 weeks, depending on the room temperature.

[0031] After the incubation period has elapsed, the culture solution is filtered to separate the SCOBY cells and olive leaf powder residue, and olive leaf fermented kombucha is obtained (S160). The olive leaf fermented kombucha is placed in a sterilized bottle and sealed (S170).

[0032] Meanwhile, Fig. 2 is a schematic diagram illustrating a kombucha manufacturing process according to another embodiment of the present invention. In another embodiment, kombucha is manufactured by extracting olive leaves with hot water, and then inoculating the olive leaf extract with a three-type strain culture instead of a SCOBY culture (S140a).

[0033] The three strain cultures are inoculated with 1 wt% of Saccharomyces cerevisiae culture, 1 wt% of Lactobasillus plantarum, and 1 wt% of Acetobacter Aceti, respectively. Kombucha according to another embodiment is mixed with 8 wt% of white sugar, 0.5 wt% of olive leaf powder, and 88.5 wt% of purified water. The manufacturing process is the same except for the type of culture.

[0034] Figures 3 and 4 are graphs measuring the oleuropein content of olive tree leaf hot water extract and kombucha of the present invention.

[0035] As shown, the olive leaf hot water extract produces an oleuropein content of 0.8 mg per 100 mL, but the kombucha according to the present invention produces an oleuropein content of 2.23 mg per 100 mL. In other words, it can be seen that the oleuropein content of the kombucha according to the present invention is more than three times higher than that of the olive leaf hot water extract.

[0036] As the content of oleuropein is high, the antioxidant effect is also significantly enhanced, so when drinking kombucha, you can expect anti-aging, increased immunity, and anti-cancer effects through the antioxidant effect.

[0037] Meanwhile, Fig. 5 is a diagram illustrating experimental samples used to test the antioxidant efficacy of the kombucha of the present invention. The antioxidant activity of the kombucha was measured by DPPH radical scavenging activity. Fig. 6 is a diagram illustrating the principle of the DPPH radical scavenging activity experiment.

[0038] As shown, the antioxidant activity of a sample can be indirectly measured by measuring the degree of reduction of DPPH radical by reaction with a certain amount of sample solution using 2.2-diphenyl-1-picrydrazyl radical (DPPH) (sigma, USA), a stable free radical, using a spectrophotometer. 200 ㎕ of DPPH prepared at 50 mM was mixed with equal amounts of samples diluted in ethanol at each concentration, and then reacted in a dark room for 30 minutes. The absorbance was measured at 517 nm using a microplate reader (TECAN, SPARK, US), and the scavenging activity was calculated as a percentage (%) as the difference in absorbance between the sample-added group and the non-added group.

[0039] DPPH radical scavenging activity (%) = [1-(AB)] × 100

[0040] A: Absorbance of sample addition group

[0041] B: Absorbance of the sample without addition

[0042] For the experiment, three types of experimental samples were prepared as shown in Fig. 5. The samples are olive leaf hot water extract, olive leaf fermented extract (kombucha), and wine extract.

[0043] Figure 7 shows the results of the DPPG radical scavenging experiment. As shown, olive leaf extract, olive leaf fermented extract (kombucha), wine extract, and Trox 10㎍ / ml were treated as a positive control and reacted. As a result of confirming the radical scavenging activity according to the increase in sample concentration, as shown in Figure 5 (A), the olive leaf hot water extract showed a scavenging activity of 38.92% compared to the untreated group at a concentration of 0.12%, and an active oxygen suppression activity of 63.86% at a concentration of 0.3%.

[0044] In addition, as shown in (B) of Figure 5, the wine extract showed a scavenging ability of 50.55% compared to the untreated group at a concentration of 12.5%, and an active oxygen suppression ability of 78.71% at a concentration of 25%.

[0045] And, as shown in (C) of Figure 5, the olive leaf fermented extract (kombucha) showed a scavenging ability of 54.45% compared to the untreated group at a concentration of 0.06%, and an active oxygen suppression ability of 92.14% at 0.12%.

[0046] As shown in the experimental results, the active oxygen suppression and antioxidant effects of olive leaf fermented extract (kombucha) can be confirmed.

[0047] Meanwhile, the kombucha using olive leaves of the present invention can be provided not only in the form of drinking the fermented liquid in a bottle, but also in the form of concentrating the fermented liquid, freeze-drying it, turning it into powder, and diluting it in water for drinking.

[0048] As described above, the kombucha using olive leaves according to the present invention is produced by fermenting an olive leaf hot water extract, and thus has an oleuropein content that is significantly greater than the oleuropein content of the olive leaf hot water extract.

[0049] Accordingly, a new form of kombucha with improved antioxidant activity can be provided that is of superior quality and can satisfy the diverse tastes of consumers.

[0050] The technical idea of ​​the present invention has been examined through several examples above.

[0051] It is self-evident that a person skilled in the art to which the present invention pertains can make various modifications or changes to the above-described embodiments based on the disclosure of the present invention. Furthermore, even if not explicitly illustrated or described, it is self-evident that a person skilled in the art to which the present invention pertains can make various modifications that include the technical ideas of the present invention based on the disclosure of the present invention, and such modifications still fall within the scope of the present invention. The above-described embodiments described with reference to the accompanying drawings are described for the purpose of explaining the present invention, and the scope of the present invention is not limited to these embodiments.

Claims

1. Step 1: Dissolve white sugar in purified water to make sugar water; A step of dissolving olive leaf powder in the sugar water; A step of extracting olive leaves by hot water by adding a standard amount of purified water to sugar water mixed with olive leaf powder and boiling at 100℃ for 15 minutes; A step of cooling the olive leaf extract to below 25℃ and then inoculating it with the SCOBY culture; A step of fermenting the olive leaf extract inoculated with the SCOBY culture medium at room temperature for 2 to 3 weeks; A method for producing kombucha using olive leaves, characterized by including a step of filtering the above-mentioned olive leaf fermentation liquid to separate the scoby cells and olive leaf powder residue to obtain olive leaf fermented kombucha.

2. In paragraph 1, A method for producing kombucha using olive leaves, characterized in that the white sugar is mixed in an amount of 8 wt%, the olive leaf powder is mixed in an amount of 0.5 wt%, the scoby culture is mixed in an amount of 1 wt%, and the purified water is mixed in an amount of 91.5 wt% based on the total weight of the olive leaf fermented kombucha.

3. In paragraph 1, A method for producing kombucha using olive leaves, characterized in that it further includes a step of freeze-drying and powdering the above olive leaf fermented kombucha.

4. Step 4: Dissolve white sugar in purified water to make sugar water; A step of dissolving olive leaf powder in the sugar water; A step of extracting olive leaves by adding a standard amount of purified water to sugar water mixed with olive leaf powder and boiling at 100℃ for 15 minutes; A step of cooling the above olive leaf extract to 25°C or lower and then adding three strain cultures; A step of culturing the olive leaf extract with the SCOBY culture medium added at room temperature for 2 to 3 weeks; A method for producing kombucha using olive leaves, characterized by including a step of filtering the culture solution to separate the cells of the three strain culture solution and the olive leaf powder residue to obtain fermented kombucha.

5. In paragraph 4, A method for producing kombucha using olive leaves, characterized in that the white sugar is mixed at 8 wt%, the olive leaf powder at 0.5 wt%, Saccharomyces cerevisiae culture medium at 1 wt%, Lactobasillus plantarum at 1 wt%, Acetobacter Aceti at 1 wt%, and purified water at 88.5 wt% based on the total weight of the olive leaf fermented kombucha.

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