Fermented beverage capable of preserving viable bacteria / viable yeast at room temperature and its preparation method

Abstract

A fermented beverage capable of preserving live bacteria / yeast at room temperature and its preparation method. Through two-stage bacteria propagation and two-stage fermentation, by using the time difference of bacteria propagation and stage-by-stage fermentation, first in the first stage, Bacillus coagulans, acetic acid bacteria and lactic acid bacteria are implanted into a sugar extract in a fermentation tank for primary fermentation to produce a primary fermentation product, and then in the second stage, yeast is implanted into the primary fermentation product in a container for secondary fermentation to produce a secondary fermentation product, and sterilization is carried out to inactivate the yeast, lactic acid bacteria and acetic acid bacteria in the container and stop the fermentation reaction, so as to be cooled to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature, so as to achieve the technical effects of improving the preservation convenience of the fermented beverage and avoiding the alcohol concentration exceeding the standard.

Description

Technical Field

[0001] The present invention relates to a fermented beverage and a preparation method thereof, in particular to a fermented beverage capable of preserving live bacteria / live yeast at room temperature and a preparation method thereof. Background Art

[0002] In recent years, with the rise of health awareness, various health drinks have emerged like mushrooms after rain, such as fermented drinks containing live bacteria and live yeast. However, all fermented drinks on the market need to be refrigerated, and fermented drinks that can be stored at room temperature are dead bacteria. Therefore, how to maintain live bacteria / live yeast at room temperature has become one of the problems that manufacturers urgently want to solve.

[0003] Generally speaking, traditional fermented drinks, such as kombucha, are made by fermenting together tea, sugar, and a symbiotic culture of bacteria and yeast (SCOBY), etc. It contains components such as yeast, acetic acid bacteria, and tea polyphenols. When consumed, its taste is sour and sweet with a fizzy texture. In addition, because the raw material is tea, it also has antioxidant components. At the same time, because sugar and the symbiotic culture of bacteria and yeast are used for fermentation, carbon dioxide and acetic acid and other components will be produced, which helps intestinal health and promotes gastric acid secretion. If consumed with regular meals, it has an even better effect of aiding digestion and has quite a positive benefit for physical health. However, due to the complex ecological species of SCOBY, it is difficult to fully confirm the source and identity of the contained species, so there are risks in terms of hygiene and safety, and at the same time, it is impossible to maintain the consistency of the taste. On the other hand, in order to maintain live bacteria / live yeast, the fermented drink must be kept refrigerated, so it is not easy to store. Moreover, since the carbon dioxide produced under the action of yeast is positively correlated with alcohol, the alcohol content of the fermented drink often exceeds the standard of ordinary drinks. Therefore, there are problems that fermented drinks are difficult to store at room temperature and the alcohol concentration is likely to exceed the standard.

[0004] In summary, it can be seen that there has long been a problem in the prior art that fermented drinks are difficult to store at room temperature and the alcohol concentration is likely to exceed the standard. Therefore, it is necessary to propose improved technical means to solve this problem. Summary of the Invention

[0005] The present invention discloses a fermented beverage capable of preserving live bacteria / live yeast at room temperature and a preparation method thereof.

[0006] First, the present invention discloses a fermented beverage capable of preserving live bacteria / live yeast at room temperature, which is prepared by subjecting a sugar extract, Bacillus coagulans, Acetobacter aceti, and lactic acid bacteria to a first fermentation to obtain a first fermentation product, and then subjecting the first fermentation product to a second fermentation and sterilization with yeast.

[0007] Next, the present invention discloses a method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature, and the steps thereof include: preparing reverse osmosis water at 70-100°C, and adding tea leaves to the reverse osmosis water to form a mixture; continuously stirring the mixture at a time interval to form an extract until the sugar content of the extract is 0.2-0.7°Bx, the pH value is 3.4-6.8, and the color conforms to the preset tea color; continuously adding additives to the extract, and continuously stirring the additives and the extract at a temperature of 70-100°C to form a sugar-containing extract until the sugar content of the sugar-containing extract is 3.1-6.2°Bx and the pH value is 3.4-6.8; placing the prepared sugar-containing extract in a fermentation tank and cooling it to 25-40°C, then inoculating Bacillus coagulans, Acetobacter aceti and lactic acid bacteria into the fermentation tank and continuously performing a first fermentation to form a first fermentation product until the sugar content of the first fermentation product is 2.7-5.5°Bx, the pH value is 2.7-4.6, and the total acid is 0.03-0.10 g / 100 g; filtering the first fermentation product and placing it in a mixing tank, then inoculating yeast into the mixing tank to mix with the first fermentation product, and filtering and filling the mixed first fermentation product into a container and continuously performing a second fermentation to form a second fermentation product until the sugar content of the second fermentation product is 2.4-5.5°Bx, the pH value is 2.5-4.6, the total acid is 0.06-0.16 g / 100 g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥2.0; after the second fermentation is completed, first sterilize the second fermentation product in the container to inactivate the yeast, lactic acid bacteria and acetic acid bacteria in the container and stop the fermentation reaction, and then cool it to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature.

[0008] The fermented beverage and its preparation method disclosed by the present invention are as above. The difference from the prior art is that the present invention uses two-stage inoculation and two-stage fermentation, utilizes the time difference of inoculation and staged fermentation, first inoculates Bacillus coagulans, Acetobacter aceti and lactic acid bacteria into the sugar-containing extract in the first stage in a fermentation tank to perform a first fermentation to form a first fermentation product, then inoculates yeast into the first fermentation product in the second stage in a container to perform a second fermentation to form a second fermentation product, and performs sterilization to inactivate the yeast, lactic acid bacteria and acetic acid bacteria in the container and stop the fermentation reaction, so as to cool it to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature.

[0009] By the above technical means, the present invention can achieve the technical effects of improving the preservation convenience of the fermented beverage and avoiding the alcohol concentration exceeding the standard. Description of the Drawings

[0010] Figure 1A and Figure 1BThis is a flowchart of the method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature according to the present invention.

[0011] Figure 2A And Figure 2B This is a flowchart of an embodiment for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature by applying the present invention.

[0012] The descriptions of the reference numerals are as follows:

[0013] 200a: The first stage

[0014] 200b: The second stage

[0015] Step 110: Prepare reverse osmosis water at 70 - 100 °C, and add tea leaves to the reverse osmosis water to form a mixture.

[0016] Step 120: Continuously stir the mixture at a time interval to form an extract until the sugar content of the extract is 0.2 - 0.7 °Bx, the pH value is 3.4 - 6.8, and the color conforms to the preset tea color.

[0017] Step 130: Continuously add additives to the extract, and continuously stir the additives and the extract at a temperature of 70 - 100 °C to form a sugar-containing extract until the sugar content of the sugar-containing extract is 3.1 - 6.2 °Bx and the pH value is 3.4 - 6.8.

[0018] Step 140: Place the prepared sugar-containing extract in a fermentation tank and cool it to 25 - 40 °C, then inoculate Bacillus coagulans, Acetobacter aceti, and lactic acid bacteria into the fermentation tank and continuously perform a first fermentation to form a first fermentation product until the sugar content of the first fermentation product is 2.7 - 5.5 °Bx, the pH value is 2.7 - 4.6, and the total acid is 0.03 - 0.10 g / 100 g.

[0019] Step 150: Filter the first fermentation product and place it in a blending tank, then inoculate yeast into the blending tank to mix with the first fermentation product, and filter and fill the mixed first fermentation product into a container to continuously perform a second fermentation to form a second fermentation product until the sugar content of the second fermentation product is 2.4 - 5.5 °Bx, the pH value is 2.5 - 4.6, the total acid is 0.06 - 0.16 g / 100 g, the alcohol content is less than 0.5%, and the carbon dioxide content ≥ 2.0.

[0020] Step 160: After the second fermentation is completed, first sterilize the second fermentation product in the container to inactivate the yeast, the lactic acid bacteria, and the acetic acid bacteria in the container and stop the fermentation reaction, and then cool it to the ambient temperature to prepare the fermented beverage capable of preserving live bacteria / yeast at room temperature. Detailed implementation manners

[0021] The following will, in conjunction with the accompanying drawings and embodiments, elaborate on the implementation manners of the present invention, so as to fully understand the implementation process of how the present invention applies technical means to solve technical problems and achieve technical effects and implement accordingly.

[0022] Before describing the preparation method of the fermented drink capable of preserving viable bacteria / viable yeast at room temperature disclosed by the present invention, the numerical ranges mentioned in the present invention will be explained. For example, assume that the numerical range of "A" is from 10 to 15. Without specific instructions, it includes the upper and lower limit values (i.e., 10 ≤ A ≤ 15) and all numerical points within the range (such as 11, 12, 13, and 14); if the lower limit value of the numerical range is not defined (for example, "B" less than 0.2, or "B" below 0.2), it means that its lower limit value approaches 0 but does not include 0 (i.e., 0% < B ≤ 0.2%).

[0023] The following will further explain the preparation method of the fermented drink capable of preserving viable bacteria / viable yeast at room temperature of the present invention in conjunction with the accompanying drawings. Please first refer to Figure 1A and Figure 1B , Figure 1A and Figure 1BThis is a flowchart of the method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature. The steps include: preparing reverse osmosis water at 70-100°C and adding tea leaves to the reverse osmosis water to form a mixture (step 110); continuously stirring the mixture at a time interval to form an extract until the sugar content of the extract is 0.2-0.7°Bx, the pH value is 3.4-6.8, and the color conforms to the preset tea color (step 120); continuously adding additives to the extract and continuously stirring the additives and the extract at a temperature of 70-100°C to form a sugar-containing extract until the sugar content of the sugar-containing extract is 3.1-6.2°Bx and the pH value is 3.4-6.8 (step 130); placing the prepared sugar-containing extract in a fermentation tank and cooling it to 25-40°C, then inoculating Bacillus coagulans, Acetobacter, and Lactobacillus into the fermentation tank and continuously performing a first fermentation to form a first fermentation product until the sugar content of the first fermentation product is 2.7-5.5°Bx, the pH value is 2.7-4.6, and the total acid is 0.03-0.10 g / 100 g (step 140); filtering the first fermentation product and placing it in a blending tank, then inoculating yeast into the blending tank to mix with the first fermentation product, and filtering and filling the mixed first fermentation product into a container and continuously performing a second fermentation to form a second fermentation product until the sugar content of the second fermentation product is 2.4-5.5°Bx, the pH value is 2.5-4.6, the total acid is 0.06-0.16 g / 100 g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥2.0 (step 150); after the second fermentation is completed, first sterilize the second fermentation product in the container to inactivate the yeast, Lactobacillus, and Acetobacter in the container and stop the fermentation reaction, and then cool it to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature (step 160). Through the above steps, through two-stage inoculation and two-stage fermentation, using the time difference of inoculation and staged fermentation, first inoculate Bacillus coagulans, Acetobacter, and Lactobacillus into the sugar-containing extract in the first stage in the fermentation tank to perform a first fermentation to form a first fermentation product, then inoculate yeast into the first fermentation product in the second stage in the container to perform a second fermentation to form a second fermentation product, and perform sterilization to inactivate the yeast, Lactobacillus, and Acetobacter in the container and stop the fermentation reaction, so as to cool it to the ambient temperature to prepare a fermented beverage capable of preserving live bacteria / yeast at room temperature.

[0024] In actual implementation, the tea leaves in step 110 may include at least one of black tea, green tea, dark tea, and oolong tea, and the tea leaves can be first placed in a filter bag and then added to reverse osmosis water to make a mixture. The tea leaves can be organic raw materials, such as organic black tea, organic green tea, etc. In addition, the specification of the filter bag can be "300mesh" or a similar specification. Then, the time interval for stirring the mixture in step 120 can be 5 to 15 minutes, and each stirring lasts for 30 to 90 seconds. The additives in step 130 can include granulated sugar (such as organic granulated sugar) and fructooligosaccharide, and after the additives are added to the extract, a double kettle is used to continuously stir at a temperature of 90 to 100 °C for 5 to 15 minutes to make a sugar-containing extract. Next, when the first fermentation is carried out in the fermentation tank in step 140, the temperature can be controlled at 25 to 40 °C and continuously fermented for 48 to 96 hours, so that the sugar content of the primary fermented product is 2.7 to 5.5 °Bx, the pH value is 2.7 to 4.6, and the total acid is 0.03 to 0.10 g / 100g. It should be noted that if the sugar content, pH value, and total acid do not meet the above conditions, the first fermentation is continued until the above conditions are met. The present invention does not limit the continuous fermentation to 48 to 96 hours. In other words, if the above conditions are met before 48 to 96 hours of continuous fermentation, then the first fermentation is stopped. Then, when the mixed primary fermented product is filtered and filled into a container for continuous secondary fermentation in step 150, the temperature can be controlled at 25 to 40 °C and continuously fermented for 12 to 48 hours. Similarly, the present invention does not limit the temperature and fermentation time in this way. As long as the sugar content of the secondary fermented product is 2.4 to 5.5 °Bx, the pH value is 2.5 to 4.6, the total acid is 0.06 to 0.16 g / 100g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥2.0, the secondary fermentation in the container is stopped, and the way to stop the secondary fermentation can be achieved by pasteurizing the secondary fermented product in the container at a temperature of 60 to 90 °C for 10 to 30 minutes. In this way, the fermented beverage prepared in step 160 will produce metabolites due to the action of microorganisms during the fermentation process, so that this fermented beverage contains 4000 to 7000 Unit / mL of SOD-like enzyme, and bubbles with a ratio of 1:1 to alcohol are produced during the secondary fermentation, which not only has antioxidant ability, but also has natural bubbles to improve the taste.

[0025] The following is described in conjunction with Figure 2A and Figure 2B in the form of examples as follows, as Figure 2A and Figure 2B shown, Figure 2A and Figure 2BFlow chart of an embodiment for preparing a fermented drink with viable bacteria / yeast that can be stored at room temperature using the present invention. In actual implementation, the overall process can be divided into a first stage 200a and a second stage 200b. Among them, the first stage 200a is until the primary fermentation is completed, and the second stage mainly conducts the secondary fermentation. First, as Figure 2A shown, in the first stage 200a, reverse osmosis water at 95°C is first added to the double kettle, and then black tea leaves packed in a filter bag are added to the reverse osmosis water, and continuous stirring is carried out at preset time intervals. For example, stirring can be carried out once at the 0th, 5th, 10th, and 15th minutes respectively, and each time the stirring lasts for 60 seconds to extract for 20 minutes to make an extract. When the sugar content of this extract is 0.4 ± 0.1 °Bx, the pH value is 5.0 ± 0.2, and the color conforms to the preset tea color, it means that the control standard is met and the next production process can be entered. On the contrary, if the control standard is not met, the extraction continues until the control standard is met. In other words, the conditions for judging whether the extraction is completed are whether the sugar content is 0.4 ± 0.1 °Bx, whether the pH value is 5.0 ± 0.2, and whether the color conforms to the preset tea color. Only when all three meet simultaneously is the extraction considered completed. If not, the extraction time needs to be extended until all three meet. When the above control standard is met, the filter bag is taken out of the double kettle, and organic granulated sugar and fructooligosaccharide are added, and then stirred in the double kettle at a temperature of 95°C for 10 minutes to make a sugar-containing extract. The control standard for it is that the sugar content of the sugar-containing extract is 4.6 ± 0.2 °Bx and the pH value is 5.0 ± 0.2. When the sugar-containing extract meets the above control standard, it is placed in a fermentation tank and cooled to 36 ± 3°C, and then Bacillus coagulans, Acetobacter, and lactic acid bacteria (i.e., Lactobacillus plantarum) are inoculated into this fermentation tank until the sugar content is 4.6 ± 0.2 °Bx and the pH value is 4.3 ± 0.3 (i.e., the control standard after adding the bacterial powder to adjust the acidity). Then, it is left standing in the fermentation tank (for example, continuously left standing at a temperature of 36 ± 3°C for 68 ± 4 hours) to continuously conduct the primary fermentation to make a primary fermentation product. The control standard for it is that the sugar content of the primary fermentation product is 4.0 ± 0.2 °Bx, the pH value is 4.0 ± 0.2, and the total acid is 0.06 ± 0.02 g / 100g. At this time, when the primary fermentation product meets the control standard, it can be called the semi-finished product of the fermented drink. Then, as Figure 2BThe process of the second stage 200b is schematically shown as follows. After filtering the semi-finished product (i.e., the primary fermented product) with a filtration accuracy of 25 μm, it is placed in a blending tank. Then, yeast (i.e., Saccharomyces boulardii) is inoculated into the blending tank to mix with the primary fermented product. After filtering the mixed primary fermented product with a filtration accuracy of 25 μm, it is filled into a container and fermented continuously at a temperature of 34 ± 3 °C for 24 ± 4 hours to achieve secondary fermentation, thereby producing a secondary fermented product. When the sugar content of the secondary fermented product is 3.8 ± 0.4 °Bx, the pH value is 3.8 ± 0.2, the total acid is 0.10 ± 0.02 g / 100 g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥ 2.0, it means that the control standards for in-container fermentation (or bottle fermentation) are met, and it also means that the secondary fermentation is completed. Next, in order to avoid continuous fermentation resulting in continuous generation of alcohol and carbon dioxide, causing excessive pressure inside the bottle and flavor changes, a fully automatic water-spray horizontal high-temperature sterilization kettle is used to perform Pasteurization at a temperature of 60 - 90 °C for 20 minutes, rendering the yeast, lactic acid bacteria, and acetic acid bacteria inactive and stopping the fermentation reaction. Finally, the container containing the secondary fermented product after Pasteurization is cooled to ambient temperature to prepare a fermented beverage that can be stored at room temperature with live bacteria / yeast, and then labeled and boxed for shipping. It should be noted that among the conditions for determining the termination of fermentation in the second stage 200b, the alcohol content can be confirmed by detecting the carbon dioxide content (GV). Since the production of carbon dioxide and alcohol by yeast is positively correlated, the alcohol content in the fermented beverage can be estimated. Compared with the general method of testing alcohol content, which takes a longer time and the test results cannot reflect the current value, the method of detecting the carbon dioxide content can quickly determine whether the alcohol content is less than 0.5%.

[0026] It should be particularly noted that although the above embodiments take different fermentation times and temperatures as examples, the present invention is not limited thereto. In fact, the fermentation time and temperature are judged based on control standards. That is to say, the fermentation time and temperature that can meet the control standards are all within the application scope of the present invention. In addition, the above-mentioned first stage 200a and second stage 200b are special preparations using two-stage bacterium propagation and two-stage fermentation. By using the time difference of bacterium propagation and staged fermentation, the final fermented beverage can have a natural and delicate bubble texture, and the alcohol content is less than 0.5%. Among them, the completion condition of the first stage 200a is that the sugar degree of the primary fermented product is 2.7 - 5.5 °Bx, the pH value is 2.7 - 4.6, and the total acid is 0.03 - 0.10 g / 100g. All three need to meet simultaneously for the fermentation of the first stage 200a to be completed; the completion condition of the second stage 200b is that the sugar degree of the secondary fermented product is 2.4 - 5.5 °Bx, the pH value is 2.5 - 4.6, the total acid is 0.06 - 0.16 g / 100g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥ 2.0. When all are met, it is regarded as the completion of the fermentation of the second stage 200b. Whether it is the first stage 200a or the second stage 200b, if there are values lower than the above standards, the fermentation time needs to be extended until the test values fall within the standards. In addition, due to the use of specific strains, namely: Bacillus coagulans, Acetobacter, Lactobacillus plantarum, and Saccharomyces boulardii, the source and identity of the strains contained can also be confirmed to ensure the hygienic safety and taste consistency of the fermented beverage.

[0027] In summary, it can be seen that the difference between the present invention and the prior art lies in two-stage bacterium propagation and two-stage fermentation. By using the time difference of bacterium propagation and staged fermentation, first, in the first stage, Bacillus coagulans, Acetobacter, and Lactobacillus are implanted into the sugar-containing extract in the fermentation tank for primary fermentation to produce a primary fermented product, and then, in the second stage, yeast is implanted into the primary fermented product in the container for secondary fermentation to produce a secondary fermented product, and sterilization is carried out to inactivate the yeast, Lactobacillus, and Acetobacter in the container and stop the fermentation reaction, so as to cool to the ambient temperature to prepare a fermented beverage that can be stored at room temperature with live bacteria / yeasts. Through this technical means, the problems existing in the prior art can be solved, and the technical effects of improving the storage convenience of the fermented beverage and avoiding the alcohol concentration exceeding the standard can be achieved.

[0028] Although the present invention is disclosed as above with the foregoing embodiments, it is not intended to limit the present invention. Any person of ordinary skill in the art can make some changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of patent protection of the present invention shall be subject to the scope defined by the claims attached to this specification.

Claims

1. A method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature, the steps of which include: Preparing reverse osmosis water at 70-100°C, and adding tea leaves to the reverse osmosis water to form a mixture; Continuously stirring the mixture at a time interval to form an extract until the sugar content of the extract is 0.2-0.7°Bx, the pH value is 3.4-6.8, and the color conforms to a preset tea color; Continuously adding additives to the extract, and continuously stirring the additives and the extract at a temperature of 70-100°C to form a sugar-containing extract until the sugar content of the sugar-containing extract is 3.1-6.2°Bx and the pH value is 3.4-6.8; Placing the prepared sugar-containing extract in a fermentation tank and cooling it to 25-40°C, then inoculating Bacillus coagulans, Acetobacter aceti and lactic acid bacteria into the fermentation tank and continuously performing a first fermentation to form a first fermentation product until the sugar content of the first fermentation product is 2.7-5.5°Bx, the pH value is 2.7-4.6, and the total acid is 0.03-0.10 g / 100 g; Filtering the first fermentation product and placing it in a blending tank, then inoculating yeast into the blending tank to mix with the first fermentation product, and filtering and filling the mixed first fermentation product into a container to continuously perform a second fermentation to form a second fermentation product until the sugar content of the second fermentation product is 2.4-5.5°Bx, the pH value is 2.5-4.6, the total acid is 0.06-0.16 g / 100 g, the alcohol content is less than 0.5%, and the carbon dioxide content is ≥2.0; and After the second fermentation is completed, first sterilize the second fermentation product in the container to inactivate the yeast, the lactic acid bacteria and the acetic acid bacteria in the container and stop the fermentation reaction, and then cool it to the ambient temperature to prepare the fermented beverage capable of preserving live bacteria / yeast at room temperature.

2. The method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature according to claim 1, wherein the tea leaves include at least one of black tea, green tea, dark tea and oolong tea, and the tea leaves are first placed in a filter bag and then added to the reverse osmosis water to form the mixture.

3. The method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature according to claim 1, wherein the time interval is 5-15 minutes, and each stirring lasts for 30-90 seconds.

4. The method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature according to claim 1, wherein the additives include granulated sugar and fructooligosaccharide, and after the additives are added to the extract, a double kettle is used to continuously stir at a temperature of 90-100°C for 5-15 minutes to form the sugar-containing extract.

5. The method for preparing a fermented beverage capable of preserving live bacteria / yeast at room temperature according to claim 1, wherein the first fermentation in the fermentation tank is continuously carried out at a temperature of 25-40°C for 48-96 hours.

6. The preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1, wherein the secondary fermentation in the container is carried out at a temperature of 25 to 40 °C for 12 to 48 hours.

7. The preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1, wherein the lactic acid bacteria is Lactobacillus plantarum.

8. The preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1, wherein the yeast is Saccharomyces boulardii.

9. The preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1, wherein the secondary fermentation product in the container is pasteurized at a temperature of 60 to 90 °C for 10 to 30 minutes.

10. The preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1, wherein the fermented drink capable of preserving live bacteria / ferments at room temperature contains 4000 to 7000 Unit / mL of SOD-like enzyme, and generates bubbles with an alcohol ratio of 1:1 during secondary fermentation.

11. The fermented drink prepared by the preparation method of the fermented drink capable of preserving live bacteria / ferments at room temperature as claimed in claim 1.

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