How to make Jerusalem artichoke kombucha, a natural carbonated beverage

Abstract

To provide a production method of obtaining Jerusalem artichoke kelp tea natural carbonic acid beverage, for contributing to health promotion using Jerusalem artichoke including a large amount of inulin and dietary fibers.SOLUTION: There is provided a Jerusalem artichoke kelp tea natural carbonic acid beverage by using Jerusalem artichoke which can be cultured in non-agricultural chemical culture and which has strong resistance to weather variation, the beverage is produced by natural fermentation of the Jerusalem artichoke and fermentation of yeast fungus and vegetable lactic acid bacteria. The Jerusalem artichoke kelp tea natural carbonic acid beverage does not use existing black tea and green tea and includes no caffeine, and to the beverage, chemical additive, acetic acid, lactic acid bacteria, yeast fungus and carbonic acid are not added. In addition, auxiliary materials such as vegetable and fruit are added for adding a taste, flavor and nutrient component to the beverage, for producing a Jerusalem artichoke kelp tea natural carbonic acid beverage which is suitable for a health beverage.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a naturally carbonated Jerusalem artichoke kombucha beverage (Helianthus tuberosus Kombucha, Carbonated Drink, Manufacturing Method). More specifically, the present invention relates to a method for producing a naturally fermented Jerusalem artichoke kombucha beverage containing yeast and lactic acid bacteria (Lactobacillus) by using Jerusalem artichoke and fermenting it naturally without adding fermenting bacteria or yeast. [Background technology]

[0002] Kombucha, a new natural carbonated beverage that is popular worldwide, is made by fermenting water in which black tea, green tea, etc. has been boiled, with the addition of sugarcane (sugar), beneficial bacteria, and acetic acid. SCOBY (a symbiotic colony of bacteria and yeast) contains yeast, and kombucha is made by adding the SCOBY to kombucha and allowing the sugar to ferment.

[0003] Kombucha naturally produces carbon dioxide during the fermentation process, creating a refreshing drink. Records have it that Emperor Qin Shi Huang drank it daily, and it has become popular worldwide as a fermented beverage, starting in Asia and then moving on to Europe and America. Existing kombucha produces probiotics during the fermentation process, which help boost immunity and promote gastrointestinal and intestinal health, and is also useful for dieting. It also contains organic acids, acetic acid, and lactic acid bacteria, which are effective in improving digestion.

[0004] Glucuronic acid breaks down and excretes toxins from the body, promoting liver health, and polyphenols, vitamins, and other antioxidants help suppress the production of active oxygen. People addicted to carbonated drinks sometimes use kombucha as an alternative to existing carbonated drinks like cola and cider.

[0005] The disadvantages are that it contains caffeine because it uses black tea, green tea, etc., and a small amount of alcohol may be released during fermentation. Some people say that children and pregnant women should avoid this drink. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 3084348

[0007] [Patent Document 2] Patent No. 6398135 Summary of the Invention [Problem to be solved by the invention]

[0008] Literature 1 describes a kombucha beverage-producing fungus and a method for producing a black tea beverage using the same. However, it does not describe a method for producing a Jerusalem artichoke kombucha natural carbonated beverage by natural fermentation of Jerusalem artichoke to produce yeast and plant-derived lactic acid bacteria, as in the present invention. Literature 2 describes a method for producing a tea-based fermented beverage. However, it does not describe a method for producing a Jerusalem artichoke kombucha natural carbonated beverage by natural fermentation of Jerusalem artichoke to produce yeast and plant-derived lactic acid bacteria, as in the above method. The Jerusalem artichoke kombucha natural carbonated beverage of the present invention is not a conventional fermented kombucha beverage made from black tea or green tea, but a completely new carbonated kombucha beverage made from Jerusalem artichoke. This beverage does not contain caffeine or chemicals, and carbon dioxide is produced only through natural fermentation using auxiliary ingredients such as organic vegetables and medicinal herbs, and yeast and lactic acid bacteria are produced during fermentation. The present invention is distinctly different from existing kombucha beverages. Jerusalem artichoke is a plant that can be grown without pesticides. It is produced by natural fermentation using Jerusalem artichoke, which is highly resistant to climate change, and fermenting it with yeast and plant-derived lactic acid bacteria. This allows for a new Jerusalem artichoke kombucha carbonated beverage to be produced without using existing black or green tea, without caffeine, and without the addition of chemical additives, acetic acid, lactic acid bacteria, yeast, or carbon dioxide. Furthermore, secondary ingredients such as fruits and vegetables are added to adjust the taste and aroma. The present invention aims to provide a method for producing a Jerusalem artichoke kombucha natural carbonated beverage that is rich in nutrients, has a high level of natural carbonation produced during the natural fermentation process, and contains lactic acid bacteria, resulting in a refreshing taste. This method can be used to produce a variety of natural and healthy beverages, including Jerusalem artichoke kombucha natural carbonated beverages, Jerusalem artichoke kombucha fruit carbonated beverages, and functional diet kombucha carbonated beverages. [Means for solving the problem]

[0009] To achieve the above object, the method for producing Jerusalem artichoke kombucha, a natural carbonated beverage, of the present invention comprises mixing Jerusalem artichoke and water, and brewing the mixture at a temperature of 30°C. ~ The first step is primary ripening at 60°C (starting at a low temperature and ripening at a high temperature as time passes), the second step is mixing the ripened product obtained in the first step with water and filtering to produce a Jerusalem artichoke extract, and the Jerusalem artichoke extract is sieved at a temperature of 23°C. ~ a third step of carrying out primary natural fermentation at 35°C to produce a first Jerusalem artichoke fermented extract; Add the auxiliary ingredients as flavoring and / or nutritional substances, water, and raw sugar as fermentation material and mix. And the temperature is 23℃ ~ This is a method for producing Jerusalem artichoke kombucha concentrate obtained through a fourth step of producing a second Jerusalem artichoke fermentation extract by secondary natural fermentation at 35°C. The second Jerusalem artichoke fermented extract is a concentrate for Jerusalem artichoke kombucha, a natural carbonated beverage, and the concentrate and auxiliary ingredients The temperature is 23℃ ~ The method for producing a natural carbonated Jerusalem artichoke kombucha beverage is characterized by including a fifth step of culturing lactic acid bacteria and yeast through secondary aging at 35°C, and a sixth step of producing a natural carbonated Jerusalem artichoke kombucha beverage.

[0010] By going through the above steps and appropriately selecting and adding the auxiliary ingredients described below, it is possible to produce natural health drinks such as Jerusalem artichoke kombucha natural carbonated drink, Jerusalem artichoke kombucha fruit carbonated drink, and functional diet kombucha carbonated drink.

[0011] In one embodiment of the present invention, one or more of the following secondary ingredients are added in the secondary fermentation step. That is, the above-mentioned secondary ingredients include Jerusalem artichoke tea, honey, peaches, grapes, lemons, apples, persimmons, cherry kiwis, mangoes, plums, strawberries, pears, plums, pomegranates, aloe, dried persimmons, bananas, watermelons, melons, herbs, oranges, green tea, black tea, oolong tea, grapefruit, blueberries, pineapples, dried fruits, ginger, cinnamon, jujubes, onions, stevia, ginseng, red ginseng, dried ginseng, black ginseng, turmeric, licorice, dried herbs, carrots, beets, yacon, soybean flour, tomatoes, Houttuynia cordata, mulberries, mulberry leaves, mulberry leaf powder, Jerusalem artichoke powder, young barley leaf powder, etc. These secondary ingredients may be used alone or in combination of two or more. [Effects of the Invention]

[0012] The naturally carbonated Jerusalem artichoke kombucha produced by the method for producing the naturally carbonated Jerusalem artichoke kombucha of the present invention is a novel carbonated kombucha drink made from Jerusalem artichoke. The naturally carbonated Jerusalem artichoke kombucha drink does not contain caffeine or added chemical substances, and carbon dioxide is produced only through natural fermentation using auxiliary ingredients such as organic vegetables, fruits, and medicinal herbs, and yeast and lactic acid bacteria are cultivated during fermentation.

[0013] The present invention has a unique and enormous effect of being able to provide a Jerusalem artichoke kombucha natural carbonated drink, a Jerusalem artichoke kombucha fruit carbonated drink, and a functional diet kombucha carbonated drink of superior quality. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a flowchart showing a process for producing a carbonated kombucha beverage by fermenting Jerusalem artichoke according to the present invention. [Figure 2] 1 is a photograph of a Jerusalem artichoke kombucha natural carbonated beverage of the present invention. [Figure 3] 1 is a photograph of a Jerusalem artichoke kombucha fruit carbonated beverage of the present invention. [Figure 4] 1 is a photograph of a functional diet kombucha carbonated beverage of the present invention. [Figure 5] FIG. 1 is a diagram showing a test report of the black Jerusalem artichoke extract and fructooligosaccharide components of the present invention. [Figure 6] FIG. 1 shows a component test report for the Jerusalem artichoke fermented extract of the present invention, and the yeast and lactic acid bacteria counts. [Figure 7] FIG. 1 is a diagram showing the test results for the fermentation of black Jerusalem artichoke and aflatoxin content of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0015] Examples of the present invention will be described in detail below. This invention provides a method for producing Jerusalem artichoke kombucha, a natural carbonated beverage, by aging and naturally fermenting Jerusalem artichoke, cultivating yeast and lactic acid bacteria. This invention uses Jerusalem artichoke, which can be grown without pesticides and is rich in nutrients (inulin, vitamin B1, vitamin B2, vitamin E, vitamin B6, vitamin C, niacin, folic acid, pantothenic acid, biotin, sodium, calcium, potassium, magnesium, phosphorus, iron, iodine, dietary fiber, etc.). The inulin component in Jerusalem artichoke is a low-calorie polysaccharide that is not broken down in the digestive tract and does not rapidly raise blood sugar levels, acting as a natural insulin and helping to alleviate diabetes and hyperlipidemia.

[0016] In addition, the inulin in Jerusalem artichoke acts as dietary fiber, promoting the growth of beneficial intestinal bacteria and reducing harmful bacteria. A small amount of the fructooligosaccharides in Jerusalem artichoke is hydrolyzed by stomach acid and absorbed into fructose and glucose, while most is not broken down by digestive enzymes and is fermented by intestinal bacteria in the large intestine. The short-chain fatty acids produced as a result of fermentation acidify the intestinal environment, providing a convenient energy source for intestinal bacteria.

[0017] Furthermore, the Jerusalem artichoke matured in the first stage naturally turns black, resulting in a black Jerusalem artichoke extract, which is rich in fructooligosaccharides. Figure 5 shows the analytical results of black Jerusalem artichoke extract analyzed by the Japan Food Research Laboratories. The results show fructooligosaccharides of 2.55g / 100g, 1-kestose of 0.93g / 100g, nystose of 0.94g / 100g, fructofuranosylnystose of 0.68g / 100g, and total fructans of 5.2g / 100g. Jerusalem artichoke extract generally contains sugars of around 6-18 Brix, which allows for fermentation with yeast and lactic acid bacteria, enabling the production of high-quality Jerusalem artichoke kombucha concentrate.

[0018] [Table 1]

[0019] FIG. 1 is a flowchart showing a method for producing a Jerusalem artichoke kombucha natural carbonated beverage according to one embodiment of the present invention. Referring to this chart, the present invention begins with thoroughly washed Jerusalem artichokes (S1-1). The first step (S1-2) is primary aging of the Jerusalem artichokes. The second step (S1-3) is filtering the mixed extract produced in the first step. The third step (S1-4) is primary natural fermentation of the Jerusalem artichoke extract to produce a Jerusalem artichoke fermented extract. The Jerusalem artichoke fermented extract from the third step is the stock solution for the Jerusalem artichoke kombucha natural carbonated beverage. The Jerusalem artichoke fermented extract (stock solution) is mixed with Jerusalem artichoke tea, water, and raw sugar, and subjected to secondary natural fermentation in the fourth step (S1-5). The Jerusalem artichoke fermented extract from the third step is the stock solution for the Jerusalem artichoke kombucha natural carbonated beverage. The fourth step involves mixing Jerusalem artichoke fermented extract (undiluted liquid) with secondary ingredients (fruit), water, and raw sugar, followed by a second natural fermentation, resulting in Jerusalem artichoke kombucha fruit fermented extract (S1-50). The Jerusalem artichoke fermented extract from the third step above is the concentrate for Jerusalem artichoke kombucha, a natural carbonated beverage. The fourth step involves mixing Jerusalem artichoke fermented extract (undiluted liquid) with secondary ingredients (fruit, vegetables, and dried herbs), water, and raw sugar, followed by a second natural fermentation, resulting in functional diet kombucha fermented extract (S1-51).

[0020] The fourth stage involves secondary natural fermentation to produce a Jerusalem artichoke kombucha fruit fermented extract (S1-50), followed by secondary maturation in the fifth stage (S1-6) to naturally cultivate lactic acid bacteria and yeast, followed by a Jerusalem artichoke kombucha fruit natural carbonated beverage (S1-70).The sixth stage involves secondary natural fermentation to produce a Jerusalem artichoke kombucha fruit fermented extract (S1-50), followed by secondary maturation in the fifth stage (S1-6) to naturally cultivate lactic acid bacteria and yeast, followed by a functional diet kombucha natural carbonated beverage (S1-71).The entire process is completed in the sixth stage (S1-8).The above secondary natural fermentation extract undergoes secondary maturation in the fifth stage (S1-6) to naturally cultivate lactic acid bacteria and yeast, followed by a Jerusalem artichoke kombucha natural carbonated beverage (S1-7). The fourth stage involves secondary natural fermentation to produce Jerusalem artichoke kombucha fruit fermented extract (S1-50), followed by secondary maturation in the fifth stage (S1-6) to naturally cultivate lactic acid bacteria and yeast, followed by Jerusalem artichoke kombucha fruit natural carbonated beverage (S1-70). The sixth stage involves secondary natural fermentation to produce Jerusalem artichoke kombucha fruit fermented extract (S1-50), followed by secondary maturation in the fifth stage (S1-6) to naturally cultivate lactic acid bacteria and yeast, followed by functional diet kombucha natural carbonated beverage (S1-71), which completes the entire process (S1-8).

[0021] Specifically, the Jerusalem artichoke primary ripening method as the first step of the present invention involves mixing Jerusalem artichoke and water in a weight ratio of 8:2 and carrying out primary ripening at a temperature of 30°C to 60°C for 7 to 14 days (Step 1 (S1-2)). The Jerusalem artichoke extract is further mixed with water and filtered to produce a Jerusalem artichoke extract (Step 2 (S1-3)). The Jerusalem artichoke extract is then subjected to primary natural fermentation at a temperature of 23°C to 35°C for 7 to 14 days to produce a Jerusalem artichoke fermented extract (Step 3 (S1-4)).

[0022] The Jerusalem artichoke fermented extract that has undergone primary natural fermentation is the concentrate for Jerusalem artichoke kombucha, a naturally carbonated beverage. The fourth step (S1-5) involves mixing this concentrate (Jerusalem artichoke fermented extract), Jerusalem artichoke tea (tea made by boiling dried Jerusalem artichokes), water, and raw sugar, followed by secondary natural fermentation at a temperature of 23-35°C for 7-14 days. After completing the fourth step, the Jerusalem artichoke kombucha naturally carbonated fermented extract can be produced.

[0023] Furthermore, in the fifth stage (S1-6), the Jerusalem artichoke kombucha natural carbonated fermentation extract is subjected to secondary aging for one to three days at a temperature of 23°C to 35°C to naturally cultivate lactic acid bacteria and yeast. After the fifth stage, a Jerusalem artichoke kombucha natural carbonated beverage is produced in the sixth stage (S1-7). As will be described in detail later, Jerusalem artichoke kombucha fruit carbonated beverages (S1-70) and functional diet kombucha carbonated beverages (S1-71) can be produced branching out from the fifth stage.

[0024] Figure 6: Test results for the fermented Jerusalem artichoke extract (Japan Food Research Laboratories) analysis Examination book and Figure 7( same Japan Food Analysis Center analysis Test report) column (Table 2 Enlarged view ) As shown in the analysis test results of Jerusalem artichoke fermentation, total aflatoxin was not detected, and aphthotoxin B1 too Aphthotoxin B2 was not detected, and aphthotoxin G1 was not detected. too This indicates that no aphthotoxin G2 was detected. 、 Jerusalem artichoke fermented extract is non-toxic It was confirmed that...

[0025] [Table 2]

[0026] Next, in the present invention, raw sugar can be white sugar, brown sugar, yellow sugar, fructose, maltose, coconut sugar, oligosaccharides, glucose, honey, etc. In the subsequent process, the auxiliary ingredients of the present invention are added, and the auxiliary ingredients described in paragraph (0011) are added alone or in combination of two or more thereof to add flavor, aroma, nutrients, etc.

[0027] In the fourth step, Jerusalem artichoke tea made from dried Jerusalem artichoke roots, Jerusalem artichoke leaf tea made from dried Jerusalem artichoke leaves, and Jerusalem artichoke flower tea made from dried Jerusalem artichoke flowers are made either individually or in combination of two or more.The Jerusalem artichoke fermented extract from the third step is mixed with water, raw sugar, and auxiliary ingredients and fermented naturally to produce Jerusalem artichoke kombucha natural carbonated beverages (S1-7), Jerusalem artichoke kombucha fruit carbonated beverages (S1-70), and functional diet kombucha carbonated beverages (S1-71), all containing lactic acid bacteria and yeast.

[0028] Thus, the present invention produces a Jerusalem artichoke naturally fermented carbonated kombucha beverage by culturing a seed culture without using a SCOBY. The Jerusalem artichoke in the Jerusalem artichoke naturally fermented kombucha beverage of the present invention produces a variety of bacteria, including polyphenols, amino acids, and organic acids, and the Jerusalem artichoke naturally fermented kombucha beverage produces a wealth of beneficial probiotics through the fermentation of live yeast and lactic acid bacteria, which may be useful for treating various digestive disorders such as chronic constipation and diarrhea.

[0029] Glucuronic acid contained in kombucha is a powerful antioxidant, and the antioxidant components contained in organic acids reduce active oxygen and detoxify and eliminate toxins from the body. Furthermore, Jerusalem artichoke extract, which is naturally fermented, contains a high content of fructooligosaccharides. The table below Figure 6 (Table 3) shows the analytical test results of Jerusalem artichoke fermented extract analyzed by the Japan Food Research Laboratories. The test results showed a yeast count of 5.2 x 10⁶ / g and a lactic acid bacteria count of 3.9 x 10⁸ / g, making it possible to produce a high-quality Jerusalem artichoke kombucha, a naturally carbonated beverage.

[0030] [Table 3]

[0031] The present invention was developed through natural fermentation without the addition of yeast, and a new yeast strain (Candida tropicalis H. Jusora 2K-1) was discovered through analysis by the Korea Microorganism Preservation Center. The analytical item used was "18S rRNA sequencing."

[0032] TIFF0007777271000004.tif213170

[0033] The present invention was produced by natural fermentation without the addition of yeast, and analysis by the Korea Microorganism Preservation Center revealed the yeast (Candida parapsilosis H. Jusaza 2K-2). The analysis item was "18S rRNA sequence."

[0034] TIFF0007777271000005.tif206153

[0035] The present invention was developed through natural fermentation without the addition of yeast or other fungi, and a new lactic acid bacterium (Lactobacillus paracas ei subsp. tolerans, H. Junara 2K-5) was discovered through analysis by the Korea Microorganism Preservation Center. The analysis item was "16S rDNA sequence."

[0036] TIFF0007777271000006.tif196153

[0037] The present invention was developed through natural fermentation without the addition of yeast or other bacteria, and a new lactic acid bacterium (Lactobacillus paracasei subsp. tolerans, H. Juorira 2K-6) was discovered through analysis by the Korea Microorganism Preservation Center. The analytical item was "16S rDNA sequence."

[0038] TIFF0007777271000007.tif205153

[0039] This invention discovers new yeasts and lactic acid bacteria through natural fermentation of Jerusalem artichoke (18S rRNA sequence, 16S rDNA sequence). Through natural fermentation, new lactic acid bacteria and yeasts were discovered (18S rRNA sequence, 16S rDNA sequence) through analysis by the Korea Microorganism Preservation Center.

[0040] According to the analysis results and report of lactic acid bacteria and yeast fungi commissioned by the Korea Microorganism Preservation Center, the water is 99% identical to existing lactic acid bacteria, and sometimes 100% identical to existing yeast fungi, and sometimes even 99% identical. The component analysis results from the Japan Food Analysis Center proved that no aflatoxin was detected. Therefore, the water is safe to drink.

[0041] The data in paragraphs (0032) and (0034) of the specification are the analysis results and report of yeast fungi requested from the Korea Microorganism Preservation Center. Candida parapsilosis (GenBank Data homology search result: 100%), Candida tropicalis (GenBank Data homology search result: 99%). Explanation of 0032 and 0034

[0042] The data in paragraphs (0036) and (0038) of the specification are the analysis results and report of lactic acid bacteria requested from the Korea Microorganism Preservation Center. Lactobacillus paracasei subsp. tolerans (GenBank Data homology search result: 99%).

[0043] Specific examples of the present invention will be described in detail below. The following specific examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following specific examples. <Example 1>

[0044] The first stage involves mixing Jerusalem artichoke with water and letting it ripen at a temperature of 30℃ to 60℃. A Jerusalem artichoke kombucha carbonated beverage concentrate was produced through the following steps: a second step of mixing the aged product obtained in the first step with water and filtering to produce a Jerusalem artichoke extract; a third step of subjecting the Jerusalem artichoke extract to primary natural fermentation at a temperature of 23°C to 35°C to produce a first Jerusalem artichoke fermented extract; and a fourth step of mixing 10 ml of Jerusalem artichoke fermented extract, 70 ml of water, 5 g of sugar, and 15 ml of Jerusalem artichoke tea, and subjecting the mixture to secondary natural fermentation at a temperature of 23°C to 35°C to produce a second Jerusalem artichoke fermented extract. A Jerusalem artichoke kombucha carbonated beverage concentrate of Example 1 was produced through the following steps: a fifth step of subjecting the Jerusalem artichoke kombucha carbonated beverage concentrate to secondary maturation at a temperature of 23°C to 35°C, followed by culturing lactic acid bacteria and yeast. <Example 2>

[0045] The first stage involves mixing Jerusalem artichoke with water and letting it ripen at a temperature of 30℃ to 60℃. A Jerusalem artichoke kombucha fruit carbonated beverage concentrate was produced through the following steps: a second step of mixing the aged product obtained in the first step with water and filtering to produce a Jerusalem artichoke extract; a third step of subjecting the Jerusalem artichoke extract to primary natural fermentation at a temperature of 23°C to 35°C to produce a first Jerusalem artichoke fermented extract; and a fourth step of mixing 10 ml of the Jerusalem artichoke fermented extract, 70 ml of water, 5 g of sugar, and 15 g of blueberries and subjecting them to secondary natural fermentation at a temperature of 23°C to 35°C to produce a second Jerusalem artichoke fermented extract. A sixth step of producing a Jerusalem artichoke kombucha fruit carbonated beverage was then carried out: a fifth step of subjecting the Jerusalem artichoke kombucha fruit carbonated beverage concentrate to secondary fermentation at a temperature of 23°C to 35°C to culture lactic acid bacteria and yeast. The Jerusalem artichoke kombucha fruit carbonated beverage of Example 2 was produced through the following steps. <Example 3>

[0046] The first stage involves mixing Jerusalem artichoke with water and letting it ripen at a temperature of 30℃ to 60℃. A functional diet kombucha carbonated beverage concentrate was produced through the following steps: a second step of mixing the aged product from the first step with water, followed by sterilization, heating, and filtration to produce a Jerusalem artichoke extract; a third step of subjecting the Jerusalem artichoke extract to primary natural fermentation at 23°C to 35°C to produce a first Jerusalem artichoke fermented extract; and a fourth step of mixing 10 ml of Jerusalem artichoke fermented extract, 70 ml of water, 5 g of sugar, 5 g of Houttuynia cordata, 5 g of licorice, and 5 g of ginseng, and subjecting them to secondary natural fermentation at 23°C to 35°C to produce a second Jerusalem artichoke fermented extract. A sixth step of producing a functional diet kombucha carbonated beverage was carried out by adding a fifth step of subjecting the functional diet kombucha carbonated beverage to secondary maturation at 23°C to 35°C to culture lactic acid bacteria and yeast. Specific Example 3 of the functional diet kombucha carbonated beverage of Specific Example 3 was produced. <Comparative Example>

[0047] We sampled commercially available kombucha carbonated drinks. <Taste evaluation>

[0048] Fifty evaluators were asked to evaluate the taste, aroma, and refreshing sensation of the above-mentioned Specific Examples 1 to 3 and the Comparative Example. Table 1 below shows the results on a 5-point scale, with 1 being bad, 2 being slightly bad, 3 being average, 4 being slightly good, and 5 being very good.

[0049] [Table 4]

[0050] The above detailed description is merely illustrative of the present invention. Various modifications may be made as required for specific fields of application and uses of the present invention. Therefore, the above detailed description of the present invention is not intended to limit the present invention to the exemplified embodiments. The manufacturing process of the present invention is listed in Table 5 for clarity and without undue duplication with Figure 1 due to its importance.

[0051] [Table 5] [Explanation of symbols]

[0052] S1~1 Start S1~2 1st stage (Jerusalem artichoke 1st ripening) S1~3 Second Stage (Jerusalem artichoke extract) S1~4 3rd stage (Jerusalem artichoke primary natural fermented extract) S1~5 4th stage (Jerusalem artichoke secondary natural fermented extract) S1~50 Jerusalem artichoke kombucha (fermented fruit extract) S1~51 Functional Diet (Kombucha Fermented Extract) S1~6 5th stage (Jerusalem artichoke secondary ripening) S1~7 6th stage (Jerusalem artichoke kombucha carbonated drink) S1~70 Jerusalem artichoke kombucha fruit carbonated drink completed S1~71 Functional diet kombucha carbonated drink completed S1~8 End

Claims

1. The first stage involves mixing Jerusalem artichoke and water and allowing it to ripen at a temperature of 30 to 60 degrees Celsius. The aged product obtained in the first step is mixed with water, and then the aged product is a second step of filtering the Jerusalem artichoke extract to produce a Jerusalem artichoke extract; and a third step of subjecting the Jerusalem artichoke extract to primary natural fermentation at a temperature of 23°C to 35°C to produce a first Jerusalem artichoke fermented extract. Jerusalem artichoke fermented extract, auxiliary ingredients as flavoring substances and / or nutritional substances, water, and Mix with raw sugar as a fermentation material and simmer at a temperature of 23°C to 35°C. A fourth step of producing a second Jerusalem artichoke fermented extract through secondary natural fermentation; This is a method for producing Jerusalem artichoke kombucha concentrate obtained through the process.

2. In claim 1, The second Jerusalem artichoke fermented extract is a concentrate of Jerusalem artichoke kombucha natural carbonated beverage, A fifth step of secondary aging the raw material and auxiliary ingredients at a temperature of 23°C to 35°C to cultivate lactic acid bacteria and yeast and generate carbon dioxide; A method for producing a Jerusalem artichoke kombucha natural carbonated beverage comprising the above-mentioned compound.

3. In claim 1, The first Jerusalem artichoke fermented extract, auxiliary raw materials as seasoning substances and / or nutrients, water, and raw sugar as a fermentation substance are added and mixed, and the mixture is simmered at a temperature of 23°C to 35°C. A fourth step of producing a second Jerusalem artichoke fermented extract by secondary natural fermentation; Next, a fifth step of secondary aging the second Jerusalem artichoke fermented extract at a temperature of 23°C to 35°C to culture lactic acid bacteria and yeast; A sixth step of adding the fruit food as a secondary ingredient to produce a Jerusalem artichoke kombucha fruit carbonated beverage; A method for producing a Jerusalem artichoke kombucha fruit carbonated beverage, comprising:

4. In claim 1, a fourth step of adding and mixing the first Jerusalem artichoke fermented extract, auxiliary raw materials as seasoning substances and / or nutrients, water, and raw sugar as a fermentation substance, and subjecting them to secondary natural fermentation at a temperature of 23°C to 35°C to produce a second Jerusalem artichoke fermented extract; Next, a fifth step of cultivating lactic acid bacteria and yeast by secondary ripening at a temperature of 23°C to 35°C; A sixth step of adding functional foods selected from one or more of Jerusalem artichoke tea, ginseng, turmeric, beet, yacon, Houttuynia cordata, mulberry fruit, mulberry leaf, mulberry leaf powder, and Jerusalem artichoke powder to produce a functional diet kombucha carbonated beverage; A method for producing a functional diet kombucha carbonated beverage, comprising:

5. In claim 2, The method for producing a natural carbonated drink containing lactic acid bacteria, characterized in that the secondary raw material is selected from one or more of Jerusalem artichoke tea, honey, peach, grape, lemon, apple, orange, grapefruit, blueberry, pineapple, cinnamon, jujube, stevia, carrot, turmeric, licorice, and beet.

6. In claim 3, The secondary ingredients are selected from the group consisting of Jerusalem artichoke tea, honey, peaches, grapes, lemons, apples, persimmons, cherries, kiwi, mangoes, plums, strawberries, pears, plums, pomegranates, aloe, dried persimmons, bananas, watermelons, melons, herbs, oranges, green tea, black tea, oolong tea, grapefruit, blueberries, pineapples, dried fruits, ginger, cinnamon, jujubes, onions, stevia, ginseng, red ginseng, dried ginseng, black ginseng, turmeric, licorice, dried herbs, carrots, beets, yacon, soybean flour, tomatoes, Houttuynia cordata, mulberries, mulberry leaves, mulberry leaf powder, Jerusalem artichoke powder, and young barley leaf powder, and are characterized by the method for producing a Jerusalem artichoke kombucha fruit carbonated beverage containing lactic acid bacteria.

7. In claim 4, The secondary ingredients are selected from the group consisting of Jerusalem artichoke tea, honey, peaches, grapes, lemons, apples, persimmons, cherries, kiwi, mangoes, plums, strawberries, pears, plums, pomegranates, aloe, dried persimmons, bananas, watermelons, melons, herbs, oranges, green tea, black tea, oolong tea, grapefruit, blueberries, pineapples, dried fruits, ginger, cinnamon, jujubes, onions, stevia, ginseng, red ginseng, dried ginseng, black ginseng, turmeric, licorice, dried herbs, carrots, beets, yacon, soybean flour, tomatoes, Houttuynia cordata, mulberries, mulberry leaves, mulberry leaf powder, Jerusalem artichoke powder, and young barley leaf powder, either singly or in combination.

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