Method for producing fermented beverage

Abstract

To provide a fermented beverage capable of sufficiently utilizing enzymes that papaya inherently possesses, so as to contribute to the promotion of health.SOLUTION: A method is provided that has: a first step in which papaya leaves are dried; a second step in which the papaya leaves thus dried are rubbed and cut; a third step in which the rubbed and cut papaya leaves are roasted; a fourth step in which water is added to the roasted papaya leaves, followed by filtration to obtain tea leaf water; a fifth step in which rice, sweet potato, and sugar are introduced into the tea leaf water for fermentation; and a sixth step in which the fermented product is crushed by a mixer to prepare a beverage.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fermented beverage using papaya tea leaves. [Background technology]

[0002] With the recent trend toward health consciousness, interest in beverages and foods that contribute to health promotion is growing. In particular, fermented beverages are recognized as having high health-promoting effects, and consumer demand for fermented beverages is increasing, leading to an expansion of the market.

[0003] Papayas contain a variety of enzymes, which are extracted and often used in health foods and diet foods. Patent Document 1 discloses an example of technology related to fermented foods using papaya fruit juice. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-240308 Summary of the Invention [Problem to be solved by the invention]

[0005] One way to use papaya is to make papaya powder, which is made by harvesting papaya from the tree, peeling and removing the seeds, cutting it into quarters, slicing it, drying it in an electric oven or in the sun, and then grinding it into powder in a grinder.

[0006] However, when fresh papayas are removed from the tree and peeled, a latex rich in enzymes is obtained, but this latex disappears within 4 to 5 days after harvest, and the nutritional content also decreases. Therefore, when using the juice or powder obtained from the papaya fruit, there is a problem in that the enzymes naturally contained in the papaya cannot be fully utilized.

[0007] The present invention has been made in consideration of the above circumstances, and aims to provide a fermented beverage that makes it possible to fully utilize the enzymes inherent in papaya and contributes to health promotion. [Means for solving the problem]

[0008] In order to solve the above problems, the method for producing a fermented beverage of the present invention includes the steps of drying papaya leaves, crushing the dried papaya leaves, roasting the crushed papaya leaves, adding water to the roasted papaya tea leaves and filtering the mixture to produce tea leaf water, adding rice, sweet potato, and sugar to the tea leaf water and fermenting it, and crushing the fermented product in a mixer to produce a beverage.

[0009] By crushing and roasting papaya leaves, the bitterness of the leaves can be reduced. Papaya leaves also contain many enzymes, and by going through the roasting process, the bitterness can be reduced while the enzymes contained in the leaves can be effectively utilized. Green papaya can be used as an example of papaya.

[0010] This method is advantageous in that it utilizes the enzymes contained in papaya leaves without waste and the amount of enzymes contained is stable, compared to when using fruit juice or fruit powder obtained from papaya fruit, which cannot fully utilize the enzymes originally contained in papaya due to the loss of enzyme-rich latex. Another advantage is that it requires less work than when using fruit juice or fruit powder, thereby increasing work efficiency.

[0011] Furthermore, while papaya fruits are usually used as food, the leaves are rarely used. According to the present invention, the leaves, which have not been used in many cases until now, can be effectively utilized as a fermentation material, which is also significant from the viewpoint of efficient use of natural resources.

[0012] In the method for producing a fermented beverage of the present invention, the step of adding rice, sweet potato, and sugar to the tea-leaf water and fermenting it preferably includes the steps of adding rice to the tea-leaf water and heating it to make porridge, grating the sweet potato that has had the bitterness removed with a grater, mixing the grated sweet potato and sugar with the cooled porridge to make a mixture, and fermenting the mixture.

[0013] After the process of heating rice in tea-leaf water to make porridge, a process of mixing grated sweet potato and sugar into the cooled porridge to make a mixture is carried out. This allows the enzymes contained in the raw sweet potato to break down the rice starch into sugar, and the lactic acid bacteria contained in the sweet potato to produce lactic acid. Combined with the action of the enzymes in the papaya leaves, the enzymes and lactic acid bacteria in the raw sweet potato increase the production of D-lactic acid bacteria and L-lactic acid bacteria, effectively bringing out the effects of fermentation and creating an easy-to-drink beverage.

[0014] If the sweet potatoes are added before the rice and steamed, the enzymes contained in the sweet potatoes will not be used effectively. The reason for adding the sweet potatoes after the heated and cooled porridge is to activate the enzymes contained in the sweet potatoes.

[0015] In the method for producing a fermented beverage of the present invention, the step of roasting the crushed papaya leaves preferably comprises a first heating and drying step in which the crushed papaya leaves are heated and dried, and a second heating and drying step in which the crushed papaya leaves are heated and dried for a longer period of time using a weaker heat than in the first heating and drying step, and the heating is stopped when the tea leaves turn brown.

[0016] By dividing the roasting process into two stages by changing the heating power and heating time, the tea leaves can be roasted without burning and good flavor can be maintained. [Effects of the Invention]

[0017] According to the present invention, it is possible to fully utilize the enzymes that papaya naturally contains, thereby realizing a fermented beverage that contributes to health promotion. [Brief explanation of the drawings]

[0018] [Figure 1] FIG. 1 is a diagram showing each step of a method for producing a fermented beverage according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0019] The method for producing a fermented beverage of the present invention will be described below based on an embodiment thereof. FIG. 1 shows the steps of a method for producing a fermented beverage according to an embodiment of the present invention. The method for producing a fermented beverage of the present invention comprises the following steps: Step 1: drying papaya leaves; Step 2: chopping the dried papaya leaves; Step 3: roasting the chopped papaya leaves; Step 4: adding water to the roasted papaya tea leaves and filtering to produce tea-leaf water; Step 5: adding rice, sweet potato, and sugar to the tea-leaf water for fermentation; and Step 6: crushing the fermented product in a mixer to produce a beverage. In Step 4 for producing tea-leaf water, for example, 5 g of papaya tea leaves are added to 1 liter of water. By performing Step 3 of roasting, the bitterness can be reduced while the enzymes contained in the papaya leaves can be effectively utilized.

[0020] Step 5, in which rice, sweet potato, and sugar are added to tea-leaf water and fermented, includes Step 7, in which rice is added to the tea-leaf water and heated to make porridge; Step 8, in which the sweet potato is grated after the lye is removed; Step 9, in which the grated sweet potato and sugar are mixed with the cooled porridge to make a mixture; and Step 10, in which the mixture is fermented. In Step 9, in which the grated sweet potato and sugar are mixed with the cooled porridge to make a mixture, the sweet potato and sugar are added and mixed evenly when the porridge temperature has dropped to, for example, about 35°C. By carrying out this step, the enzymes contained in the sweet potato can be activated.

[0021] The process 3 of roasting crushed papaya leaves consists of a first heating and drying process 11 in which the crushed papaya leaves are heated and dried, and a second heating and drying process 12 in which the leaves are heated and dried for a longer period of time using a weaker heat than in the first heating and drying process, and the heating is stopped when the tea leaves turn brown. In the first heating and drying process 11, for example, the leaves are heated over medium heat for about 5 to 10 minutes, and in the second heating and drying process 12, which is performed after the first heating and drying process 11, for example, the leaves are heated over low heat for about 10 to 15 minutes. This allows the tea leaves to be roasted without burning and maintains a good flavor. [Industrial Applicability]

[0022] The present invention makes it possible to fully utilize the enzymes inherent in papaya and can be widely used as a method for producing a fermented beverage that contributes to health promotion. [Explanation of symbols]

[0023] 1. Drying papaya leaves 2. Process of crushing dried papaya leaves 3. Roasting the crushed papaya leaves 4. The process of adding water to roasted papaya tea leaves and filtering them to make tea leaf water. 5. The process of adding rice, sweet potato, and sugar to tea leaf water and fermenting it 6. The process of crushing the fermented product in a mixer to make a beverage 7. The process of adding rice to tea leaf water and heating it to make porridge 8. Grating sweet potatoes 9. Mixing grated sweet potato and sugar into cooled porridge to form a mixture 10. Fermenting the mixture 11 The first heat drying process involves heating and drying the crushed papaya leaves. 12. The second heating and drying process involves heating the tea leaves for a longer period of time using a weaker heat than the first heating and drying process, and stopping the heating when the tea leaves turn brown.

Claims

1. The method for producing a fermented beverage includes the steps of drying papaya leaves, crushing the dried papaya leaves, roasting the crushed papaya leaves, adding water to the roasted papaya tea leaves and filtering the mixture to prepare tea-leaf water, adding rice, sweet potato, and sugar to the tea-leaf water to ferment it, and crushing the fermented product in a mixer to prepare a beverage.

2. The method for producing a fermented beverage according to claim 1, wherein the step of adding rice, sweet potato, and sugar to the tea-leaf water and fermenting the rice comprises the steps of adding rice to the tea-leaf water and heating it to make porridge, grating the sweet potato after removing the bitterness with a grater, mixing the grated sweet potato and sugar with the cooled porridge to make a mixture, and fermenting the mixture.

3. 2. The method for producing a fermented beverage according to claim 1, wherein the process of roasting the crushed papaya leaves comprises a first heating and drying process in which the crushed papaya leaves are heated and dried, and a second heating and drying process in which the crushed papaya leaves are heated and dried for a longer period of time using a weaker heat than in the first heating and drying process, and the heating is stopped when the tea leaves turn brown.

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