Method for Manufacturing a Composite Distilled Tea Using Specific Ginsenosides Extracted from Fermented Ginseng and Fermented Gynostemma pentaphyllum, and Composite Distilled Tea Manufactured Therefrom

Abstract

A method for manufacturing a complex distilled tea according to one embodiment of the present invention may be characterized by comprising: (a) a step in which ginseng is fermented to prepare fermented ginseng; (b) a step in which Gynostemma pentaphyllum leaves are fermented and dried to prepare fermented Gynostemma pentaphyllum powder; (c) a step in which the fermented ginseng and the fermented Gynostemma pentaphyllum powder are added to purified water to produce a raw material mixture; (d) a step in which the raw material mixture is heated in a water bath to produce a mixed extract; and (e) a step in which the mixed extract is distilled to produce a complex 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 complex distilled tea using specific ginsenosides (Rg3, Rg5, CK) extracted from fermented ginseng and fermented Dolwort, and complex distilled tea manufactured thereby. Background Technology

[0002] Panax ginseng has long been widely used in traditional Eastern medicine as a tonic, fatigue reliever, and immune booster. The major bioactive components contained in ginseng are known to be ginsenosides, and among them, specific ginsenosides such as Rg3, Rg5, and Compound K (CK) have been reported to exhibit various pharmacological activities, including anticancer, antioxidant, anti-inflammatory, hypoglycemic, and neuroprotective effects. However, the content of these specific ginsenosides is low in the original raw state of ginseng, so research is being conducted to enhance their bioactivity by converting and concentrating them through processing or fermentation.

[0003] Meanwhile, *Gynostemma pentaphyllum* is a perennial vine belonging to the Cucurbitaceae family; known as "vine tea," it is widely distributed in Asian regions such as China, Japan, and Korea. *Gynostemma pentaphyllum* leaves contain a large amount of saponin (gypenoside), which is known to exhibit efficacy similar to ginseng. It possesses various physiological activities, including body fat reduction, blood sugar regulation, antioxidant effects, and anti-hyperlipidemia effects. In particular, *Gynostemma pentaphyllum* leaves have the advantage of improving absorption rates and pharmacological effects when subjected to a fermentation process, as the glycosides of the saponins are converted into an aglycone form.

[0004] Conventionally, methods for producing tea or beverages by extracting and fermenting ginseng or Gynostemma pentaphyllum as single raw materials have been primarily developed, but tea or beverages utilizing both ginseng and Gynostemma pentaphyllum simultaneously have not been developed. The problem to be solved

[0005] The technical problem to be achieved by the method for manufacturing a complex distilled tea according to the technical concept of the present invention and the complex distilled tea manufactured thereby is to provide a method for manufacturing a complex distilled tea with improved absorption rate in the body and improved flavor, and the complex distilled tea manufactured thereby.

[0006] In addition, the technical problem to be achieved by the method for manufacturing a unique complex distilled tea according to the technical concept of the present invention and the complex distilled tea produced thereby is to provide a method for manufacturing a complex distilled tea that can produce a clear and clean taste and aroma while enhancing functionality, and a complex distilled tea produced thereby.

[0007] Furthermore, the technical problem to be achieved by the method for manufacturing a complex distilled tea according to the technical concept of the invention and the complex distilled tea manufactured thereby is to provide a method for manufacturing a complex distilled tea and the complex 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 complex distilled tea at a constant level for a long period of time.

[0008] The technical problems to be solved by the method for manufacturing composite distilled tea according to the technical concept of the present invention and the composite distilled tea manufactured thereby are not limited to those mentioned above, and other problems not mentioned will be clearly understood by a person skilled in the art from the description below. means of solving the problem

[0009] A method for manufacturing a complex distilled tea according to one embodiment of the technical concept of the present invention may be characterized by comprising: (a) a step in which ginseng is fermented to prepare fermented ginseng; (b) a step in which Gynostemma pentaphyllum leaves are fermented and dried to prepare fermented Gynostemma pentaphyllum powder; (c) a step in which the fermented ginseng and fermented Gynostemma pentaphyllum powder are added to purified water to produce a raw material mixture; (d) a step in which the raw material mixture is heated in a water bath to produce a mixed extract; and (e) a step in which the mixed extract is distilled to produce a complex distilled tea.

[0010] In addition, in step (c), 85 to 95 parts by weight of purified water, 3 to 10 parts by weight of fermented ginseng, and 1 to 5 parts by weight of fermented Gynostemma pentaphyllum powder may be combined to produce a raw material mixture.

[0011] In addition, in step (d), the raw material mixture may be heated in a water bath at a temperature of 80°C to 100°C.

[0012] Additionally, step (e) may include: (e1) a step in which a mixed extract is supplied to a distiller; (e2) a step in which a portion of the mixed extract is vaporized at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (e3) a step in which a portion of the vaporized mixed extract is collected and cooled to produce a complex distilled tea.

[0013] Additionally, step (a) may include: (a1) a step in which ginseng is washed and cut; (a2) a step in which ginseng fermentation microorganisms are inoculated into the ginseng; (a3) ​​a step in which the inoculated ginseng is fermented at a temperature of 25°C to 37°C for 24 to 72 hours; and (a4) a step in which fermented ginseng with an increased content of low molecular weight ginsenosides is produced.

[0014] In addition, in step (d), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C, so that low molecular weight ginsenosides are extracted from fermented ginseng and included in the mixed extract.

[0015] Additionally, step (b) comprises: (b1) washing and drying the Gynostemma pentaphyllum leaves; (b2) inoculating the Gynostemma pentaphyllum leaves with fermentation microorganisms for Gynostemma pentaphyllum; (b3) fermenting the inoculated Gynostemma pentaphyllum leaves at a temperature of 25°C to 37°C for 12 to 72 hours; and (b4) sterilizing, drying, and further grinding the Gynostemma pentaphyllum leaves after fermentation to prepare fermented Gynostemma pentaphyllum powder, wherein the washed Gynostemma pentaphyllum leaves may be ground and inoculated with fermentation microorganisms for Gynostemma pentaphyllum before or after drying.

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[0017] Additionally, the complex 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 is formed by laminating films to form a closed packaging space, and comprises a packaging base portion having a supply guide formed in the upper portion; a packaging body portion comprising a pair of body bases each having 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 having a rod shape that connect the body bases between the body bases and are spaced apart from each other along the body bases, and a pair of body inducers each having a rod shape that connect the body connectors between the body bases and are 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 guides, wherein body connectors and body bases are fixed to the inner surface of the packaging space, and the control 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, and the complex distillation tea is filled into the packaging space through the supply guide, reaches the outer surface of the control receptacle and flows into the control space through the control opening, the supply guide is sealed to seal the packaging space, and acidity control capsules can gradually dissolve, pass through the control opening, and diffuse in the packaging space.

[0018] In addition, a composite distilled tea according to one embodiment of the technical concept of the present invention can be manufactured by the above-described method for manufacturing composite distilled tea. Effects of the invention

[0019] A method for manufacturing a complex distilled tea according to embodiments of the technical concept of the present invention and a complex distilled tea manufactured thereby have the following effects.

[0020] (1) The absorption rate of distilled tea in the body can be improved and the flavor of distilled tea can be improved.

[0021] (2) The functionality of distilled tea is enhanced, and it can produce a clear and clean taste and aroma.

[0022] (3) By using a packaging container, the acidity control capsule is released stably, and the acidity of the complex distilled tea is maintained at a constant level for a long period of time, thereby improving the preservation stability of the complex distilled tea.

[0023] However, the effects achievable by the method for manufacturing composite distilled tea according to one embodiment of the present invention and the composite 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

[0024] 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 a composite distilled tea according to an embodiment of the present invention. Fig. 2 is a drawing illustrating a packaging container used in the method for manufacturing a composite distilled tea according to an embodiment of the present invention. Specific details for implementing the invention

[0025] 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.

[0026] 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.

[0027] 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.

[0028] 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.

[0029] Hereinafter, embodiments based on the technical concept of the present invention will be described in detail in turn.

[0030] FIG. 1 is a flowchart illustrating a method for manufacturing a composite distilled tea according to one embodiment of the present invention.

[0031] A method for manufacturing a complex distilled tea according to one embodiment of the present invention illustrated in FIG. 1 involves fermenting Gynostemma pentaphyllum leaves and fermenting ginseng, and using the fermented ginseng and fermented Gynostemma pentaphyllum leaves, a complex distilled tea that produces a unique taste, nutrition, and texture can be manufactured. Here, low molecular weight ginsenosides can be extracted from the fermented ginseng.

[0032] First, a step (S101) in which fermented ginseng is prepared may be performed. Step S101 may produce fermented ginseng by fermenting ginseng and increasing the content of low molecular weight ginsenosides. Here, low molecular weight ginsenosides refer to ginsenoside derivatives with small molecular weight that are produced by breaking down high molecular weight ginsenosides (Rb1, Rb2, Rc, Rd, etc.) present in ginseng or red ginseng through fermentation or enzymatic treatment processes, and may be, for example, Rg3, Rg5, CK (Compound K), etc.

[0033] In step S101, ginseng can be washed and cut. Here, fresh ginseng is selected, and the selected ginseng can be washed and delivered in a uniform size.

[0034] In addition, cut ginseng can be inoculated with fermentation microorganisms for ginseng. Here, the fermentation microorganisms for ginseng may be at least one of lactic acid bacteria, yeast, and mold. For example, lactic acid bacteria Lactobacillus plantarum , Lactobacillus rhamnosus , Lactobacillus brevis or Bifidobacterium longum It could be a strain like, It can contribute to the conversion of high molecular weight ginsenosides into low molecular weight ginsenosides by secreting hydrolytic enzymes such as γ-glucosidase. In addition, yeast Saccharomyces cerevisiae , Saccharomyces boulardii or Pichia anomalous It may be a strain such as, and during the fermentation process, it can transform the active ingredients of ginseng and increase antioxidant activity and bioavailability. In addition, the fungal strain Aspergillus oryzae , Aspergillus niger or Rhizopus oligosporus It may be a strain such as that, and it can contribute to increasing the content of low molecular weight ginsenosides by secreting various hydrolytic enzymes to transform the saponin structure.

[0035] In addition, ginseng can be fermented at a temperature of 25°C to 37°C for 24 to 72 hours while inoculated with fermentation microorganisms for ginseng. Here, during the fermentation process, the ginseng... Through the action of glucosidase and related hydrolytic enzymes, high molecular weight ginsenosides are converted into low molecular weight ginsenosides. Furthermore, saponin glycosides, which have low bioavailability, are converted into low molecular forms such as Rg3, Rh1, Rh2, F2, and Compound K, which can enhance biological activity. Additionally, organic acids and amino acids are generated during fermentation, which reduces the bitterness of ginseng, improves its flavor, and can strengthen its antioxidant activity and immunomodulatory functions.

[0036] Ultimately, ginseng can contain increased low-molecular-weight ginsenosides through fermentation. In other words, fermented ginseng can refer to ginseng with an increased content of low-molecular-weight ginsenosides.

[0037] Next, a step (S102) for preparing fermented Gynostemma powder may be performed. Step S102 may involve fermenting Gynostemma leaves, processing the fermented Gynostemma leaves, and grinding them to produce fermented Gynostemma powder.

[0038] In step S102, 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%.

[0039] In addition, washed Gynostemma pentaphyllum leaves can be inoculated with fermentation microorganisms for Gynostemma pentaphyllum. Here, the fermentation microorganisms for Gynostemma pentaphyllum 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.

[0040] In particular, it may be preferable for the washed Gynostemma pentaphyllum leaves to be crushed to a size of 10 to 40 mesh before or after drying, and then inoculated with Gynostemma pentaphyllum fermentation microorganisms. Here, the tissue of the Gynostemma pentaphyllum leaves can be finely fragmented to increase the surface area. As a result, the fermentation microorganisms for Gynostemma pentaphyllum can easily access the internal components of the leaves (e.g., saponins, flavonoids, etc.). In addition, active ingredients such as saponins are largely present inside the cell walls, and crushing destroys the cell walls, thereby improving accessibility for extraction and fermentation. Consequently, the elution rate of gypenoside and ginsenoside converted substances can be increased in the distillation step described later.

[0041] In addition, Gynostemma pentaphyllum leaves can be fermented at a temperature of 25°C to 37°C for 12 to 72 hours while inoculated with fermentation microorganisms for Gynostemma pentaphyllum. Here, fermentation can be carried out by immersion (liquid) fermentation or solid-state fermentation. In this fermentation, the fermentation microorganisms for Gynostemma pentaphyllum produce - By enzymes such as glucosidase, saponin glycosides contained in Gynostemma pentaphyllum leaves are converted into aglycone forms, and organic acids and amino acids are generated, which can improve flavor and functionality.

[0042] 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 for Gynostemma pentaphyllum. 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.

[0043] Next, a step (S103) in which raw materials are prepared may be carried out. In step S103, the raw materials may include fermented ginseng, fermented Gynostemma pentaphyllum powder, purified water, etc., but other materials may also be included.

[0044] Subsequently, a step (S104) in which raw materials are weighed and blended may be performed. Step S103 may refer to a step in which fermented ginseng and fermented Gynostemma pentaphyllum powder are added to purified water to create a mixture of raw materials. Here, the weighing and blending of raw materials may be characterized by the creation of a mixture of raw materials by blending 85 to 95 parts by weight of purified water, 3 to 10 parts by weight of fermented ginseng, and 1 to 5 parts by weight of fermented Gynostemma pentaphyllum powder, and preferably, by blending 92.5 parts by weight of purified water, 5 parts by weight of fermented ginseng, and 2.5 parts by weight of fermented Gynostemma pentaphyllum powder. The weighing of raw materials can be understood as removing foreign matter from the raw materials and measuring the weight of the raw materials in a state where foreign matter has been removed using a scale to blend a predetermined amount.

[0045] Subsequently, a step of boiling the raw material mixture and extracting components (S105) may be performed. Step S104 refers to a step in which the raw material mixture is heated in a water bath to produce a mixed extract, and preferably, the raw material mixture may be heated in a water bath at a temperature of 80°C to 100°C. In particular, in step S104, a large amount of low molecular weight ginsenosides from fermented ginseng is extracted, so the mixed extract may contain a large amount of low molecular weight ginsenosides.

[0046] Specifically, the double boiling of the raw materials can be carried out by mixing fermented ginseng and fermented Gynostemma pentaphyllum powder in predetermined weight parts, placing them in a bag, then placing the bag back into a vacuum concentrator, adding purified water in predetermined weight parts to the vacuum concentrator, and continuing until the effective components of the fermented ginseng and fermented Gynostemma pentaphyllum powder are sufficiently extracted into the purified water.

[0047] Specifically, the process 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 can 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.

[0048] 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).

[0049] Specifically, the operator shall heat the fermented ginseng and fermented Gynostemma pentaphyllum powder 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 100℃. However, the water bath time may be shorter or longer than 5 hours.

[0050] 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.

[0051] Next, a step (S106) of distilling the mixed extract and collecting the distillate may be performed. Step S106 may mean a step in which the mixed extract is distilled to produce a complex distilled tea. Here, the mixed extract is supplied to a distiller, and a portion of the mixed 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 mixed extract is collected and cooled to produce a complex distilled tea.

[0052] Step S106 as described above can be performed by introducing the mixed 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 S106 can be performed after weighing the mixed extract. Accordingly, the operator can examine the weighed volume or weight of the extracted mixed extract and appropriately adjust the mixing ratio of raw materials, the method of adding purified water, and the water bath time.

[0053] The complex distilled tea produced by the method for producing complex distilled tea according to the present embodiment may simultaneously contain low molecular weight ginsenosides (Rg3, Rg5, Compound K, etc.) generated from fermented ginseng and aglycone-type saponins generated from fermented Gynostemma pentaphyllum. Here, the low molecular weight ginsenosides and aglycone saponins have a smaller molecular weight and increased fat solubility compared to non-fermented high molecular weight ginsenosides or saponin glycosides, which can improve the absorption rate in the body. Therefore, the complex distilled tea according to the present embodiment can be absorbed more quickly and efficiently within the human body to exhibit physiological activity.

[0054] In addition, the composite distilled tea produced by the method for producing composite distilled tea according to the present embodiment may include organic acids, amino acids, volatile aroma components, etc., generated during the fermentation process of fermented ginseng and fermented Gynostemma pentaphyllum. As a result, the inherent bitterness of ginseng is reduced, the characteristic grassy smell of Gynostemma pentaphyllum is alleviated, and an umami flavor resulting from fermentation can be imparted. Furthermore, impurities and off-flavors can be removed by undergoing the distillation process. Therefore, the method for producing composite distilled tea according to the present embodiment can produce composite distilled tea having a clear and clean taste and aroma.

[0055] Furthermore, the complex distilled tea produced by the method for producing complex distilled tea according to the present embodiment can provide complex physiological activities such as antioxidant activity, immune regulation, blood glucose lowering, anti-fatigue, and anti-inflammatory activity by containing low molecular weight ginsenoside components derived from fermented ginseng together with aglycone saponins, flavonoids, amino acids, etc. derived from fermented Gynostemma pentaphyllum. Therefore, the method for producing complex distilled tea according to the present embodiment can produce a health beverage with enhanced functionality compared to tea made from a single raw material.

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[0078] FIG. 2 is a drawing illustrating a packaging container used in a method for manufacturing composite distilled tea according to one embodiment of the present invention.

[0079] As illustrated in FIG. 2, in a method for manufacturing a composite distilled tea according to one embodiment of the present invention, a packaging container (300) can package the composite distilled tea by receiving the composite distilled tea, filling it, and sealing it. This packaging container (300) can be filled with the composite 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).

[0080] 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).

[0081] 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).

[0082] 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).

[0083] 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).

[0084] 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).

[0085] 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).

[0086] 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).

[0087] 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.

[0088] 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).

[0089] 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).

[0090] 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).

[0091] 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).

[0092] 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).

[0093] 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).

[0094] In the above state, the complex distilled tea can be filled into the packaging space (310) through the supply guide (311). Here, the complex 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 complex distilled tea without being damaged by external force. Additionally, the supply guide (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 complex distilled tea can be stably maintained at 3 to 4.

[0095] Meanwhile, with the packaging space (310) sealed, vibration or pressure may be applied to the packaging container (300). Here, the composite distilled tea flows into the packaging space (310) and can rotate the packaging guide (304). Acidity control capsules can be dissolved and evenly dispersed throughout the composite distilled tea by the packaging guide (304).

[0096] 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 due to external impact or during the filling process of the complex 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 complex distilled tea, and the acidity of the complex 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 complex distilled tea by simultaneously controlling the physical stability and release speed of the acidity control capsule.

[0097] 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

[0098] 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 ginseng is fermented to prepare fermented ginseng; (b) a step in which Gynostemma pentaphyllum leaves are fermented and dried to prepare fermented Gynostemma pentaphyllum powder; (c) a step in which fermented ginseng and fermented Gynostemma pentaphyllum powder are added to purified water to produce a raw material mixture; (d) a step in which the raw material mixture is heated in a water bath to produce a mixed extract; and (e) a step in which a mixed extract is distilled to produce a complex distilled tea, wherein the complex 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 connecting 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 and positioned to intersect each other while connecting the body connectors between the body bases. Body portion; a packaging control portion comprising a control body formed in an elliptical ring shape smaller than the body base and capable of deforming while accumulating restoring force, 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 a complex 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 complex 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 acidity regulating capsules are gradually dissolved, pass through the regulating opening, and diffuse in the packaging space. Claim 2 A method for manufacturing a complex distilled tea according to claim 1, characterized in that, in step (c), 85 to 95 parts by weight of purified water, 3 to 10 parts by weight of fermented ginseng, and 1 to 5 parts by weight of fermented Dolwoe powder are combined to produce a raw material mixture. Claim 3 A method for manufacturing composite distilled tea according to claim 1, characterized in that, in step (d), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C. Claim 4 A method for manufacturing a complex distilled tea according to claim 1, wherein step (e) comprises: (e1) a step of supplying a mixed extract to a distiller; (e2) a step of vaporizing a portion of the mixed extract at a temperature of 75°C to 85°C and a pressure of 0.08 atm to 0.10 atm; and (e3) a step of collecting and cooling a portion of the vaporized mixed extract to produce a complex distilled tea. Claim 5 A method for manufacturing complex distilled tea according to claim 1, wherein step (a) comprises: (a1) a step of washing and cutting ginseng; (a2) a step of inoculating ginseng with fermentation microorganisms for ginseng; (a3) ​​a step of fermenting the inoculated ginseng at a temperature of 25°C to 37°C for 24 to 72 hours; and (a4) a step of producing fermented ginseng with an increased content of low molecular weight ginsenosides. Claim 6 A method for manufacturing complex distilled tea according to claim 5, characterized in that, in step (d), the raw material mixture is heated in a water bath at a temperature of 80°C to 100°C, and low molecular weight ginsenosides are extracted from fermented ginseng and included in the mixed extract. Claim 7 A method for manufacturing a complex distilled tea according to claim 1, wherein step (b) comprises: (b1) a step in which the Gynostemma pentaphyllum leaves are washed and dried; (b2) a step in which a fermentation microorganism for Gynostemma pentaphyllum is inoculated onto the Gynostemma pentaphyllum leaves; (b3) a step in which the inoculated Gynostemma pentaphyllum leaves are fermented at a temperature of 25°C to 37°C for 12 to 72 hours; and (b4) a step in which the Gynostemma pentaphyllum leaves are sterilized, dried, and further ground to be prepared as fermented Gynostemma pentaphyllum powder after fermentation, wherein the washed Gynostemma pentaphyllum leaves are ground before or after drying and inoculated with a fermentation microorganism for Gynostemma pentaphyllum. Claim 8 delete Claim 9 delete Claim 10 delete

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