Method of Manufacturing Fermented Gynostemma Distilled Tea and Fermented Gynostemma Distilled Tea Manufactured Therefrom

Abstract

A method for producing fermented Gynostemma distilled tea according to one embodiment of the present invention may be characterized by comprising: (a) a step in which Gynostemma leaves are fermented and dried to prepare fermented Gynostemma powder; (b) a step in which the fermented Gynostemma powder is added to purified water together with mistletoe stems to produce a raw material mixture; (c) a step in which the raw material mixture is heated in a water bath to produce a fermented Gynostemma extract; and (d) a step in which the fermented Gynostemma extract is distilled to produce fermented Gynostemma distilled tea.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing distilled tea and distilled tea manufactured thereby, and more specifically, to a method for manufacturing distilled tea using fermented Gynostemma pentaphyllum and distilled tea manufactured thereby. Background Technology

[0002] Dolwoe ( Gynostemma pentaphyllum Makino , Gynostemmae Herba ) is a family of gourds, also known as vine tea ( Cucurbitaceae It is a perennial plant belonging to the family, and is widely distributed in Korea, China, Japan, Southeast Asia, and other regions.

[0003] In particular, the leaves of the *Gynostemma pentaphyllum* contain a large amount of saponin glycosides and have been widely used as a substitute for ginseng in the form of tea or as an ingredient in tonics.

[0004] According to previous studies, saponin components such as gypenoside and ginsenoside contained in Gynostemma pentaphyllum leaves have been reported to induce the activation of AMP-activated protein kinase (AMPK), thereby exhibiting effects such as reducing body fat, lowering blood sugar, improving or treating hyperlipidemia, and enhancing exercise performance. Due to these active ingredients and physiological effects, Gynostemma pentaphyllum leaves have attracted attention as a functional health material.

[0005] However, the current reality is that Gynostemma pentaphyllum leaves are processed into tea bags or beverages and consumed as a standalone tea, or used restrictively as a mixed tea combined with mistletoe, green tea, etc. The problem to be solved

[0006] The technical problem to be achieved by the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the technical concept of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby is to provide a method for manufacturing fermented Gynostemma pentaphyllum distilled tea that has a flavor characteristic of fermentation and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby.

[0007] Furthermore, the technical problem to be achieved by the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the technical concept of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby is to provide a method for manufacturing fermented Gynostemma pentaphyllum distilled tea capable of producing a unique flavor through a distillation process and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby.

[0008] Furthermore, the technical objective to be achieved by the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the technical concept of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby is to provide a method for manufacturing fermented Gynostemma pentaphyllum distilled tea and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby, which allows for improved preservation stability by stably releasing an acidity-regulating capsule using a packaging container and maintaining the acidity of the fermented Gynostemma pentaphyllum distilled tea at a constant level for a long period of time.

[0009] The technical problems to be solved by the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the technical concept of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby are not limited to those mentioned above, and other unmentioned problems will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0010] A method for producing fermented Gynostemma distilled tea according to one embodiment of the technical concept of the present invention may be characterized by comprising: (a) a step in which Gynostemma leaves are fermented and dried to prepare fermented Gynostemma powder; (b) a step in which the fermented Gynostemma powder is added to purified water together with mistletoe stems to produce a raw material mixture; (c) a step in which the raw material mixture is heated in a water bath to produce a fermented Gynostemma extract; and (d) a step in which the fermented Gynostemma extract is distilled to produce fermented Gynostemma distilled tea.

[0011] In addition, in step (b), 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented Gynostemma pentaphyllum powder may be combined to produce a raw material mixture.

[0012] In addition, in step (c), the raw material mixture may be heated in a water bath at a temperature of 80°C to 100°C.

[0013] Additionally, step (d) may include: (d1) a step in which the fermented Gynostemma extract is supplied to a distiller; (d2) a step in which a portion of the fermented Gynostemma extract is vaporized at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (d3) a step in which a portion of the vaporized fermented Gynostemma extract is collected and cooled to produce fermented Gynostemma distilled tea.

[0014] Additionally, step (a) may include: (a1) washing and drying the Gynostemma pentaphyllum leaves; (a2) inoculating the Gynostemma pentaphyllum leaves with a fermenting microorganism, at least one of lactic acid bacteria, yeast, and mold; (a3) ​​fermenting the inoculated Gynostemma pentaphyllum leaves at a temperature of 25°C to 37°C for 12 to 72 hours; and (a4) sterilizing, drying, and further grinding the Gynostemma pentaphyllum leaves after fermentation to prepare fermented Gynostemma pentaphyllum powder.

[0015] In addition, washed Gynostemma pentaphyllum leaves can be crushed before or after drying and inoculated with fermentation microorganisms.

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[0018] Additionally, the fermented Dolwoi distilled tea is filled and packaged inside a packaging container containing an acidity control capsule, wherein the acidity control capsule is manufactured by encapsulating at least one acidity regulator selected from citric acid, lactic acid, and ascorbic acid in a polymer matrix selected from at least one of dextrin, gum arabic, alginic acid, and chitosan, and has an average particle size of 50 μm to 200 μm, and the packaging container comprises: a packaging base portion formed by laminating films to form a closed packaging space, and having a supply guide portion formed on the upper part; a packaging body portion comprising a pair of body bases each formed in an elliptical ring shape and positioned spaced apart from each other to correspond to the upper and lower surfaces of the packaging space, a plurality of body connectors each formed in a rod shape that connect the body bases between the body bases and spaced apart from each other along the body bases, and a pair of body inducers each formed in a rod shape that connect the body connectors between the body bases and positioned to intersect each other. A packaging control unit comprising: a control body that is deformable while accumulating restoring force and formed in an elliptical ring shape smaller than the body base; a plurality of control receptors, each formed in a ball shape, having a control space formed internally for accommodating acidity control capsules and a plurality of control openings formed on the outer surface; and a plurality of control connectors formed in a strip shape and connecting to the control receptors and the control body.It comprises a packaging guide formed in a propeller shape and positioned to be rotatable at the intersection of body inducers, wherein the body connectors and body bases are fixed to the inner surface of the packaging space, the regulating body is deformed to pass through the supply guide and the upper body base to be positioned in the packaging space and is supported by contact with the body inducers, the fermented Dolwoe distilled tea is filled into the packaging space through the supply guide, reaches the outer surface of the regulating receptacle and flows into the regulating space through the regulating opening, the supply guide is sealed to seal the packaging space, and the acidity regulating capsules can gradually dissolve, pass through the regulating opening, and diffuse within the packaging space.

[0019] In addition, a fermented Gynostemma distilled tea according to one embodiment of the technical concept of the present invention can be manufactured by the above-described method for manufacturing fermented Gynostemma distilled tea. Effects of the invention

[0020] The method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to embodiments of the technical concept of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby have the following effects.

[0021] (1) Provides a unique flavor characteristic of fermentation.

[0022] (2) Make it so that it has a unique taste.

[0023] (3) By using a packaging container, the acidity control capsule is released stably, and the acidity of the fermented Dolwort distilled tea is maintained at a constant level for a long period of time, thereby improving the preservation stability of the fermented Dolwort distilled tea.

[0024] However, the effects that can be achieved by the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to one embodiment of the present invention and the fermented Gynostemma pentaphyllum distilled tea manufactured thereby are not limited to those mentioned above, and other unmentioned effects will be clearly understood by a person skilled in the art from the description below. Brief explanation of the drawing

[0025] A brief description of each drawing is provided to help to better understand the drawings cited in this specification. FIG. 1 is a flowchart illustrating a method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to one embodiment of the present invention. FIG. 2 is a drawing illustrating a packaging container used in the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to one embodiment of the present invention. Specific details for implementing the invention

[0026] The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that the present invention includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention.

[0027] In describing the present invention, if it is determined that a detailed description of related prior art may unnecessarily obscure the essence of the present invention, such detailed description is omitted. Additionally, numbers used in the description of this specification (e.g., 1st, 2nd, etc.) are merely identification symbols to distinguish one component from another.

[0028] In addition, when a component is described in this specification as being "connected" or "connected" to another component, it should be understood that the component may be directly connected to or directly connected to the other component, but unless otherwise specifically stated, it may also be connected or connected through another component in between.

[0029] In addition, components expressed as '~part' in this specification may consist of two or more components combined into a single component, or a single component may be divided into two or more components according to more detailed functions. Furthermore, each component described below may additionally perform some or all of the functions performed by other components in addition to the primary function it is responsible for, and it goes without saying that some of the primary functions performed by each component may be exclusively performed by other components.

[0030] Hereinafter, embodiments based on the technical concept of the present invention will be described in detail in turn.

[0031] FIG. 1 is a flowchart illustrating a method for manufacturing fermented Gynostemma distilled tea according to one embodiment of the present invention.

[0032] A method for producing fermented Gynostemma distilled tea according to one embodiment of the present invention illustrated in FIG. 1 involves fermenting Gynostemma leaves and using the fermented Gynostemma leaves to produce fermented Gynostemma distilled tea that produces a unique taste, nutrition, and texture.

[0033] First, a step (S101) of preparing fermented Gynostemma pentaphyllum powder may be carried out. In step S101, fermented Gynostemma pentaphyllum leaves may be fermented, and the fermented Gynostemma pentaphyllum leaves may be processed and ground to produce fermented Gynostemma pentaphyllum powder.

[0034] In step S101, the Gynostemma pentaphyllum leaves may be washed and dried. Here, the Gynostemma pentaphyllum leaves may be harvested in a fresh state and washed with water at 5°C to 10°C to remove foreign substances and impurities. Additionally, the washed Gynostemma pentaphyllum leaves may be dried for 4 to 12 hours under hot air conditions at 50°C to 70°C, or dried for 24 hours or more at a temperature of 30°C to 40°C. As a result, the Gynostemma pentaphyllum leaves may have a moisture content of 5% to 12%.

[0035] In addition, washed Gynostemma pentaphyllum leaves can be inoculated with fermentation microorganisms. Here, the fermentation microorganisms may be at least one of lactic acid bacteria, yeast, and mold. For example, lactic acid bacteria may be Lactobacillus Bifidobacterium, etc., yeast may be Saccharomyces cerevisiae, etc., and mold may be Aspergillus Rhizopus, etc.

[0036] In particular, it may be desirable for washed Gynostemma pentaphyllum leaves to be crushed to a size of 10 to 40 mesh before or after drying, and then inoculated with fermentation microorganisms. Here, the tissue of the Gynostemma pentaphyllum leaves can be finely fragmented to increase the surface area. As a result, fermentation microorganisms can easily access the internal components of the Gynostemma pentaphyllum leaves (e.g., saponins, flavonoids, etc.). Additionally, active ingredients such as saponins are located inside the cell walls, and crushing destroys the cell walls, thereby improving accessibility for extraction and fermentation.

[0037] In addition, the leaves of the *Gynostemma pentaphyllum* can be fermented at a temperature of 25°C to 37°C for 12 to 72 hours while inoculated with fermentation microorganisms. Here, fermentation can be carried out by immersion (liquid) fermentation or solid fermentation.

[0038] In addition, the fermented Gynostemma pentaphyllum leaves may be subjected to High Temperature Sterilization (HTST) at a temperature of 65°C to 75°C for 15 to 30 seconds or pasteurized at a temperature of 80°C to 90°C for 5 to 10 minutes to stabilize the activity of the fermentation microorganisms. Subsequently, the moisture content of the fermented Gynostemma pentaphyllum leaves is adjusted to 5% or less through hot air drying or freeze-drying at 50°C to 70°C, and finally, the fermented Gynostemma pentaphyllum leaves may be further ground to produce fermented Gynostemma pentaphyllum powder.

[0039] Next, a step (S102) in which raw materials are prepared may be carried out. In step S102, the raw materials may include fermented Gynostemma pentaphyllum powder, mistletoe stems, purified water, etc., but may also include other materials.

[0040] Step S102 is described after Step S101, but it may be carried out before Step S101. That is, after the raw materials are prepared, the Gynostemma pentaphyllum leaves can be fermented to prepare fermented Gynostemma pentaphyllum powder.

[0041] Next, a step (S103) in which raw materials are weighed and blended may be performed. In step S103, fermented Gynostemma powder may be added to purified water together with mistletoe stems to produce a raw material mixture. Here, the weighing and blending of raw materials may produce a raw material mixture by blending 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented Gynostemma powder, and preferably, a raw material mixture may be produced by blending 96.1 parts by weight of purified water, 0.5 parts by weight of mistletoe stems, and 2.5 parts by weight of fermented Gynostemma powder.

[0042] In addition, the weighing of raw materials can be understood as removing foreign matter from the raw materials and measuring the weight of the raw materials with the foreign matter removed using a scale to mix a predetermined amount.

[0043] Next, a step of boiling the raw material mixture and extracting components (S104) may be performed. In step S104, the raw material mixture may be heated in a water bath to produce a fermented Gynostemma extract, and preferably, the raw material mixture may be heated in a water bath at a temperature of 80°C to 100°C.

[0044] Specifically, the double boiling of the raw materials can be carried out by mixing fermented Gynostemma pentaphyllum powder and mistletoe stems in predetermined weight parts, placing them in a bag, then placing the bag back into a vacuum concentrator, adding a predetermined weight part of purified water to the vacuum concentrator, and continuing until the effective components of the fermented Gynostemma pentaphyllum powder and mistletoe stems are sufficiently extracted into the purified water.

[0045] Specifically, the step of adding a predetermined weight portion of purified water to the vacuum concentrator can be performed in various ways according to the operator's intent, taking into account the buoyancy of the bag and the degree to which the bag absorbs the purified water. The operator may perform a water bath while visually checking the immersion state of the bag and adding the volume of purified water in stages by distributing it over several steps. Alternatively, the operator may add the entire volume of purified water at once and perform a water bath.

[0046] According to one embodiment, the step of heating the raw material mixture in a water bath may be performed after a certain amount of cold steeping time (extracting ingredients without using hot water).

[0047] Specifically, the operator may heat the fermented Gynostemma pentaphyllum powder and mistletoe stems in a water bath until the active ingredients are sufficiently extracted into purified water, and the water bath time may be at least 5 hours at a temperature of 80°C to 100°C. However, the water bath time may be shorter or longer than 5 hours.

[0048] Specifically, the operator can check the condition of the contents through the viewing window of the vacuum concentrator and heat it in a water bath until it is determined that the active ingredient has been sufficiently extracted into the purified water.

[0049] Next, a step (S105) may be performed in which the fermented Gynostemma extract is distilled and the fermented Gynostemma distilled tea is collected. In step S105, the fermented Gynostemma extract may be distilled to produce the fermented Gynostemma distilled tea. Here, the fermented Gynostemma extract is supplied to a distiller, and a portion of the fermented Gynostemma extract is vaporized at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm, and a portion of the vaporized fermented Gynostemma extract is collected and cooled to produce the fermented Gynostemma distilled tea.

[0050] Step S105 as described above can be performed by introducing the fermented Gynostemma extract into a Multipurpose Healthfood Maker (MHM), a multipurpose concentration and extraction device, setting the conditional temperature and distillation amount in the MHM device, and executing distillation. Additionally, Step S105 can be performed after weighing the fermented Gynostemma extract. Accordingly, the operator can examine the weighed volume or weight of the extracted fermented Gynostemma extract and appropriately adjust the mixing ratio of raw materials, the method of adding purified water, and the water bath time.

[0051] The method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the present embodiment may include the steps of: washing and drying Gynostemma pentaphyllum leaves, inoculating them with fermentation microorganisms to ferment them, and then sterilizing, drying, and grinding them to prepare fermented Gynostemma pentaphyllum powder; mixing the fermented Gynostemma pentaphyllum powder with mistletoe stems and purified water; extracting active ingredients by heating the mixture of raw materials in a double boiler; and distilling the extract to produce fermented Gynostemma pentaphyllum distilled tea. Additionally, a deep flavor characteristic of fermentation may be imparted during the fermentation process, and impurities may be removed during the distillation process, thereby producing fermented Gynostemma pentaphyllum distilled tea with a clean taste. Therefore, the method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to the present embodiment can realize a flavor characteristic of fermentation by organically combining the fermentation process and the distillation process, and furthermore, can produce fermented Gynostemma pentaphyllum distilled tea that produces a unique taste through the distillation process.

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[0074] FIG. 2 is a drawing illustrating a packaging container used in a method for manufacturing fermented Gynostemma distilled tea according to one embodiment of the present invention.

[0075] As illustrated in FIG. 2, in a method for manufacturing fermented Gynostemma distilled tea according to one embodiment of the present invention, a packaging container (300) can package fermented Gynostemma distilled tea by receiving the fermented Gynostemma distilled tea, filling it, and sealing it. This packaging container (300) can be filled with fermented Gynostemma distilled tea while containing an acidity control capsule. Here, the acidity control capsule can be manufactured by encapsulating an acidity control agent, such as citric acid, lactic acid, ascorbic acid, etc., in a polymer matrix such as dextrin, gum arabic, alginic acid, chitosan, etc., and can have an average particle size of 50 μm to 200 μm. Additionally, the packaging container (300) may include a packaging base part (301), a packaging body part (302), a packaging control part (303), and a packaging guide part (304).

[0076] The packaging base portion (301) may be formed by laminating films to create a closed packaging space (310). This packaging base portion (301) may be made of a material such as polyethylene (PE) or polypropylene (PP).

[0077] Additionally, a supply guide (311) connecting the inside and outside of the packaging space (310) may be formed in the upper part of the packaging base (301).

[0078] The packaging body portion (302) is fixed to the packaging space (310) of the packaging base portion (301) so as to maintain the packaging space (310) in a constant shape. Additionally, the packaging body portion (302) may include a body base (321), a body connector (323), and a body derivative (325).

[0079] The body base (321) is formed as a pair, each of which may be formed in the shape of an elliptical ring. These body bases (321) are positioned to correspond to each other while being spaced apart, and may be positioned to correspond to the upper and lower surfaces of the packaging space (310).

[0080] The body connectors (323) may be made up of multiple units, each of which may be shaped like a rod. These body connectors (323) may be spaced apart from each other along the body bases (321) and may connect the body bases (321) among themselves. Additionally, the body connectors (323) may be fixed to the inner surface of the packaging space (310) together with the body bases (321).

[0081] The body inductors (325) may be formed in pairs, each of which may be in the shape of a rod. These body inductors (325) may be positioned to intersect each other while connecting the body connectors (323) between the body bases (321). Here, it may be preferable for the body inductors (325) to be positioned in the middle of the body connectors (323).

[0082] The packaging control unit (303) can be positioned in the packaging space (310) via the supply induction unit (311) while containing the acidity control capsule. Here, the packaging control unit (303) can be positioned on the body induction unit (325). Additionally, the packaging control unit (303) may include a control body (331), a control receptor (333), and a control connector (335).

[0083] The adjustment body (331) may be formed in an elliptical ring shape smaller than the body base (321). Here, the adjustment body (331) can pass through the body base (321) and can deform while accumulating restoring force.

[0084] The regulatory receptors (333) may be composed of multiple units, each of which may be shaped like a ball. A regulatory space (3330) may be formed inside the regulatory receptor (333), and multiple regulatory openings (3331) may be formed on the outer surface of the regulatory receptor (333). In particular, acidity control capsules may be accommodated in the regulatory space (3330), and the acidity control capsules cannot pass through the regulatory openings (3331).

[0085] The regulatory connector (335) may be formed in the shape of a strip. It may connect the regulatory receptor (333) and the regulatory body (331). Here, the regulatory connector (335) may allow a plurality of regulatory receptors (333) to be positioned spaced apart from each other along the regulatory body (331).

[0086] The packaging guide (304) is formed in the shape of a propeller and can be positioned so as to be rotatable on the packaging body (302), particularly the body guide (325). In particular, the packaging guide (304) can be positioned on the lower surface of the body guide (325) at the intersection of the body guides (325).

[0087] In the packaging container (300) as described above, the packaging base portion (301) can form a packaging space (310) by wrapping around the packaging body portion (302) and joining it to the packaging body portion (302). Here, the packaging space (310) of the packaging base portion (301) can be opened by a supply guide portion (311).

[0088] In the packaging control section (303), the control body (331) can be deformed to pass through the supply induction section (311) and can be positioned in the packaging space (310) by passing through the supply induction section (311) and the upper body base (321). Here, the control receptor (333) and the control connector (335) can also be positioned in the packaging space (310) together with the control body (331).

[0089] Additionally, the packaging control unit (303) may be positioned on the body inducer (325) after passing through the upper body base (321). In particular, the control body (331) of the packaging control unit (303) may be supported by contacting the body inducer (325).

[0090] In the above state, the fermented Gynostemma distilled tea can be filled into the packaging space (310) through the supply induction section (311). Here, the fermented Gynostemma distilled tea can reach the outer surface of the control receptor (333) and slowly flow into the control space (3330) through the control opening (3331). The acidity control capsules are protected by the control receptor (333) so that they can come into contact with the fermented Gynostemma distilled tea without being damaged by external force. Additionally, the supply induction section (311) can be sealed to seal the packaging space (310). In particular, the acidity control capsules can gradually dissolve, pass through the control opening (3331), and diffuse within the packaging space (310). As a result, the acidity of the fermented Gynostemma distilled tea can be stably maintained at 3 to 4.

[0091] Meanwhile, while the packaging space (310) is sealed, vibration or pressure may be applied to the packaging container (300). Here, the fermented Gynostemma distilled tea may flow into the packaging space (310) and rotate the packaging guide (304). The acidity control capsules may be dissolved and dispersed evenly throughout the fermented Gynostemma distilled tea by the packaging guide (304).

[0092] In the packaging container (300) described above, the packaging control unit (303) comprises a control body (331), a control receptor (333), and a control connector (335). In particular, a control space (3330) is formed inside the control receptor (333) to accommodate an acidity control capsule, thereby preventing physical damage to the acidity control capsule that may occur during external impact or the filling process of the fermented Gynostemma pentaphyllum distilled tea. Additionally, a plurality of control openings (3331) are formed on the outer surface of the control receptor (333), so that the acidity control capsule is not discharged directly, but rather the dissolved active ingredient can gradually diffuse into the packaging space (310). As a result, the acidity control capsule can be stably released without aggregating or settling within the fermented Gynostemma pentaphyllum distilled tea, and the acidity of the fermented Gynostemma pentaphyllum distilled tea can be maintained at a constant level over a long period. Therefore, the packaging control unit (303) can improve the storage stability and preservation of the fermented Gynostemma pentaphyllum distilled tea by simultaneously controlling the physical stability and release speed of the acidity control capsule.

[0093] Although the technical concept of the present invention has been described in detail with reference to preferred embodiments, the technical concept of the present invention is not limited to the above embodiments, and various modifications and changes are possible by those skilled in the art within the scope of the technical concept of the present invention. Explanation of the symbols

[65535] 300: Packaging container 301: Packaging base part 302: Packaging body part 303: Packaging control part 304: Packaging guide part

Claims

Claim 1 (a) a step in which the leaves of the *Gynostemma pentaphyllum* are fermented and dried to prepare fermented *Gynostemma pentaphyllum* powder; (b) a step in which the fermented *Gynostemma pentaphyllum* powder is added to purified water together with mistletoe stems to produce a raw material mixture; (c) a step in which the raw material mixture is heated in a water bath to produce a fermented *Gynostemma pentaphyllum* extract; and (d) a step in which a fermented Gynostemma extract is distilled to produce fermented Gynostemma distilled tea, wherein the fermented Gynostemma distilled tea is filled and packaged inside a packaging container containing an acidity control capsule, wherein the acidity control capsule is manufactured by encapsulating at least one acidity control agent selected from citric acid, lactic acid, and ascorbic acid in a polymer matrix selected from at least one of dextrin, gum arabic, alginic acid, and chitosan, and has an average particle size of 50 μm to 200 μm, and the packaging container comprises: a packaging base portion formed by laminating films to form a closed packaging space, and having a supply guide portion formed on the upper part; a pair of body bases each formed in an elliptical ring shape and positioned spaced apart from each other to correspond to the upper and lower surfaces of the packaging space, a plurality of body connectors each formed in a rod shape and spaced apart from each other along the body bases, and a pair of body connectors each formed in a rod shape and positioned to intersect each other while connecting the body connectors between the body bases A packaging body portion comprising body derivatives; a packaging control portion comprising a control body that is deformable while accumulating restoring force and formed in an elliptical ring shape smaller than the body base, a plurality of control receptors each formed in a ball shape, having a control space formed internally for accommodating acidity control capsules and a plurality of control openings formed on the outer surface, and a plurality of control connectors formed in a strip shape and connecting to the control receptors and the control body;A method for manufacturing fermented Dolwort distilled tea, characterized in that it includes a packaging guide formed in a propeller shape and positioned to be rotatable at the intersection of body guides, wherein body connectors and body bases are fixed to the inner surface of the packaging space, the regulating body is deformed to pass through the supply guide and the upper body base to be positioned in the packaging space and is supported by contact with the body guide, the fermented Dolwort distilled tea is filled into the packaging space through the supply guide, reaches the outer surface of the regulating receptor and flows into the regulating space through the regulating opening, the supply guide is sealed to seal the packaging space, and acidity regulating capsules are gradually dissolved, pass through the regulating opening, and diffuse in the packaging space. Claim 2 A method for manufacturing fermented Gynostemma pentaphyllum distilled tea according to claim 1, characterized in that, in step (b), 95 to 97 parts by weight of purified water, 0.4 to 0.6 parts by weight of mistletoe stems, and 2 to 3 parts by weight of fermented Gynostemma pentaphyllum powder are combined to produce a raw material mixture. Claim 3 A method for producing fermented Dolwort distilled tea according to claim 1, characterized in that, in step (c), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C. Claim 4 A method for producing fermented Gynostemma distilled tea according to claim 1, wherein step (d) comprises: (d1) a step of supplying a fermented Gynostemma extract to a distiller; (d2) a step of vaporizing a portion of the fermented Gynostemma extract at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (d3) a step of collecting and cooling a portion of the vaporized fermented Gynostemma extract to produce fermented Gynostemma distilled tea. Claim 5 A method for producing fermented Gynostemma distilled tea according to claim 1, wherein the step (a) comprises: (a1) washing and drying Gynostemma leaves; (a2) inoculating Gynostemma leaves with a fermentation microorganism, at least one of lactic acid bacteria, yeast, and mold; (a3) ​​fermenting the inoculated Gynostemma leaves at a temperature of 25°C to 37°C for 12 to 72 hours; and (a4) sterilizing, drying, and further grinding the Gynostemma leaves after fermentation to prepare fermented Gynostemma powder. Claim 6 A method for producing fermented Gynostemma distilled tea according to claim 5, characterized in that the washed Gynostemma leaves are crushed before or after drying and inoculated with fermentation microorganisms. Claim 7 delete Claim 8 delete Claim 9 delete Claim 10 delete

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