Method for manufacturing kombucha powder production and kombucha powder product including the kombucha powder manufactured by the method

Abstract

The present invention relates to a method for manufacturing a kombucha powder product that can provide kombucha more beneficial to the human body by enhancing the functionality of health-beneficial kombucha, and can be produced in various forms such as sticks or tea packs, and to a kombucha powder product manufactured thereby. According to the present invention, the method comprises: a step of preparing a base tea extract for preparing a base tea extract; a step of preparing a first mixture in which sugar is added to the prepared base tea extract; a fermentation step in which a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus is inoculated into the first mixture and fermented to prepare a fermented liquid; a step of preparing a second mixture in which a functional additive is added to the fermented liquid and then mixed; a step of manufacturing a main powder by drying the second mixture to produce a main powder; a step of preparing a mixed powder by adding a plant-based functional sub-powder to the main powder to produce a mixed powder; and a sterilization step in which the mixed powder is sterilized. A method for manufacturing a powder product for kombucha is provided, characterized by including: a productization step of productizing the sterilized mixed powder.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing a powder product for kombucha and a kombucha powder product manufactured thereby. More specifically, the invention relates to a method for manufacturing a powder product for kombucha and a kombucha powder product manufactured thereby, which can provide kombucha that is more beneficial to the human body by improving the functionality of the health-beneficial kombucha and can be produced into various products such as sticks or tea packs. Background Technology

[0003] Kombucha is a type of fermented black tea beverage produced by inoculating a mixture of black tea and sugar with tea fungus as a fermenting agent, through alcoholic fermentation by yeast and acetic acid fermentation by lactic acid bacteria of the genus Lactobacillus.

[0004] Kombucha is a fermented beverage that has been recorded as being used for longevity and treatment in the East for over 2000 years, and has been widely consumed in China, Tibet, Russia, Japan, Poland, Bulgaria, Germany, Indonesia, and other countries. Recently, it has been recognized in the United States as a health drink for health and the prevention of adult diseases, and is being made and consumed at home.

[0005] These kombucha fermented beverages contain beneficial components of the tea extract used as a base and various fermentation products biosynthesized by alcohol and acetic acid fermentation, thereby possessing detoxification, antimicrobial activity against harmful microorganisms, blood pressure lowering effects, and anticancer functional effects through immune enhancement within the human body. In particular, in the production of kombucha beverages through static culture, lactic acid bacteria of the genus Lactobacillus produce acetic acid as a major metabolic product, and at the same time produce microbial cellulose, a biopolymer, in the form of a thick film on the surface of the fermentation liquid.

[0006] Tea fungus, which is a starter involved in kombucha fermentation, refers to membrane-like cellulose masses containing various yeasts and lactic acid bacteria of the genus Lactobacillus, and performs characteristic alcohol and acetic acid fermentation.

[0007] In addition, the fermented liquid recovered from the culture is used as a starter for kombucha fermentation together with tea fungus.

[0008] Currently known tea fungus starters are named (classified) as Oriental, European, and Tibetan starters depending on the region in which they are used.

[0009] However, existing kombucha fermented beverages were produced using various teas, including green tea and black tea, and failed to bring about significant changes, so they did not gain much popularity among the public. In this regard, research on kombucha is urgently needed to meet the demands of consumers. Prior art literature

[0011] Republic of Korea Published Patent Application 10-2022-0068320 (Published May 26, 2022) Republic of Korea Published Patent Application 10-2022-0073321 (Published June 3, 2022) Republic of Korea Published Patent Application 10-2021-0153184 (Published Dec. 17, 2021) Republic of Korea Registered Patent Application 10-2176334 (Announced Nov. 09, 2020) The problem to be solved

[0012] Accordingly, the present invention, which aims to solve the aforementioned conventional problems, has the purpose of providing a method for manufacturing a kombucha powder product that can improve the functionality of healthy kombucha to provide kombucha that is more beneficial to the human body and can be produced into various products such as sticks or tea packs, and a kombucha powder product manufactured thereby.

[0013] In addition, the present invention has another objective of providing a kombucha product that can be consumed by anyone, regardless of age or gender.

[0014] The problems solved by the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0016] According to one aspect of the present invention for achieving the above objectives and other features of the present invention, a method for manufacturing a powder product for kombucha is provided, comprising: a step of preparing a base tea extract for preparing a base tea extract; a step of preparing a first mixture in which sugar is added to the prepared base tea extract; a fermentation step in which a kombucha starter comprising yeast and lactic acid bacteria of the genus Lactobacillus is inoculated into the first mixture and fermented to prepare a fermented liquid; a step of preparing a second mixture in which a functional additive is added to the fermented liquid and then mixed; a step of manufacturing a main powder by drying the second mixture to produce a main powder; a step of preparing a mixed powder by adding a plant-based functional sub-powder to the main powder to prepare a mixed powder; a sterilization step in which the mixed powder is sterilized; and a productization step in which the sterilized mixed powder is commercialized.

[0017] In one aspect of the present invention, in the step of preparing the base tea extract, the base tea extract is an extract obtained from green tea leaves, black tea leaves, or oolong tea leaves, and in the step of preparing the first mixture, a sugar consisting of one or more combinations selected from the group consisting of monosaccharides, disaccharides, and polysaccharides may be added to the base tea extract to prepare the first mixture.

[0018] In one aspect of the present invention, the sugar may be added in an amount of 13 to 15 parts by weight per 100 parts by weight of base tea extract.

[0019] In one aspect of the present invention, the fermentation step may be performed by inoculating the first mixture with a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus and performing a first fermentation at 25°C to 26°C for 3 to 14 days, mixing the base tea extract with the fermented liquid after the first fermentation is completed, and then pasteurizing the mixture by heating it at 60°C to 75°C for 20 to 40 minutes, followed by a second fermentation at 25°C to 26°C for 3 to 14 days.

[0020] In one aspect of the present invention, the step of preparing the second mixture may prepare a second mixture to which at least one of honey water and bamboo shoot extract is added as a functional additive.

[0021] In one aspect of the present invention, when the honey water is added, 3 to 5 parts by weight are mixed with 100 parts by weight of the fermented liquid, and 5 to 7 parts by weight of the bamboo shoot extract may be mixed with 100 parts by weight of the fermented liquid.

[0022] In one aspect of the present invention, in the step of preparing the mixed powder, the plant-based functional sub-powder may be at least one of plant collagen powder and bamboo shoot powder.

[0023] In one aspect of the present invention, the plant collagen powder can be obtained by drying and pulverizing a goldenrod extract.

[0024] In one aspect of the present invention, the sterilization step comprises pasteurizing the mixed powder at 60 to 75°C for 20 to 40 minutes, and the productization step may comprise sealing the sterilized mixed powder in a stick or packaging it in a tea pack.

[0025] According to another aspect of the present invention, a powder product for kombucha is provided by a method for manufacturing a powder product for kombucha according to the above-described aspect. Effects of the invention

[0027] The method for manufacturing a powder product for kombucha according to the present invention and the kombucha powder product manufactured thereby provide the following effects.

[0028] First, the present invention has the effect of providing kombucha beneficial to the human body, moving beyond the limitations of existing green tea or black tea.

[0029] Second, the present invention can be provided in various products, such as powder stick-type products or tea pack products, which has the effect of satisfying the diverse needs of consumers.

[0030] Third, the present invention has the effect of providing a product having beneficial efficacy and additional functionality of kombucha according to the product by adding functionality according to the manufactured product.

[0031] The effects of the present invention are not limited to those mentioned above, and other unmentioned problems will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0033] Figure 1 is a flowchart showing the manufacturing process of a powder product for kombucha according to the present invention. Specific details for implementing the invention

[0034] Further objects, features, and advantages of the present invention can be more clearly understood from the following detailed description and the accompanying drawings.

[0035] Before providing a detailed description of the present invention, it should be understood that the present invention is capable of various modifications and may have various embodiments, and that the examples described below and illustrated in the drawings are not intended to limit the present invention to specific embodiments, but rather include all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention.

[0036] The terms used in this specification are used merely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0037] Furthermore, in the description referring to the attached drawings, identical components are assigned the same reference numeral regardless of drawing symbols, and redundant descriptions thereof are omitted. In describing the present invention, if it is determined that a detailed description of related prior art could unnecessarily obscure the essence of the present invention, such detailed description is omitted.

[0038] Hereinafter, a method for manufacturing a powder product for kombucha according to a preferred embodiment of the present invention and a kombucha powder product manufactured thereby will be described in detail with reference to the attached drawings.

[0039] Figure 1 is a flowchart showing the manufacturing process of a powder product for kombucha according to the present invention.

[0040] As shown in FIG. 1, the method for manufacturing a powder product for kombucha according to the present invention comprises, mainly, a step of preparing a base tea extract (S100), a step of preparing a first mixture (S200), a fermentation step (S300), a step of preparing a second mixture (S400), a step of manufacturing a main powder (S500), a step of preparing a mixed powder (S600), a sterilization step (S700), and a productization step (S800).

[0041] Specifically, the method for manufacturing a powder product for kombucha according to the present invention comprises, as shown in FIG. 1, a step of preparing a base tea extract (S100) for preparing a base tea extract that is the main raw material of kombucha; a step of preparing a first mixture (S200) for preparing a first mixture in which sugar is added to the base tea extract prepared in the step of preparing the base tea extract (S100); a fermentation step (S300) for obtaining a fermented liquid by inoculating a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus into the first mixture prepared in the step of preparing the first mixture (S200) and fermenting it; a step of preparing a second mixture (S400) for preparing a second mixture by adding a functional additive to the fermented liquid after fermentation is completed in the fermentation step (S200) and mixing it; and a step of manufacturing a main powder (first powder) by drying the second mixture prepared in the step of preparing the second mixture (S400). The method comprises: a mixed powder preparation step (S600) for preparing a mixed powder by adding a main powder (first powder) prepared in the main powder manufacturing step (S500) and a plant-based functional sub-powder (second powder); a sterilization treatment step (S700) for sterilizing the mixed powder prepared in the mixed powder preparation step (S600); and a productization step (S800) for producing a product from the mixed powder sterilized through the sterilization treatment step (S700).

[0042] The above step of preparing the base tea extract (S100) is a process of preparing the base tea extract, which is the main ingredient of kombucha.

[0043] The base tea extract prepared in the above base tea extract preparation step (S100) can be extracted from green tea leaves, black tea leaves, or oolong tea leaves.

[0044] Here, considering that the above base tea extract is consumed by the human body, methods such as hot water extraction, low-temperature extraction, ethanol extraction, microwave extraction, supercritical extraction, and fermentation extraction may be applied.

[0045] Hot water extraction is a method of extracting, for example, distilled water at 70°C to 110°C for 1 to 24 hours, and has the advantage of being safe for the human body and easy to perform.

[0046] Low-temperature extraction is a method of extraction (dipping) at a temperature of 0 to 10°C for 5 to 48 hours. Although it takes a longer time than hot water extraction, it has the advantage of being able to obtain an extract without the destruction of active ingredients by heat.

[0047] Ethanol extraction is an extraction method using ethanol, which is performed by dipping at 30°C to 50°C for 0.5 to 48 hours, and has the advantage of increasing the extraction efficiency of active ingredients.

[0048] Microwave extraction is a method of immersing in distilled water and treating with microwaves for 10 to 60 minutes, which also has the advantage of increasing the extraction efficiency of active ingredients.

[0049] Next, the first mixture preparation step (S200) is a process of preparing a first mixture in which sugar is added to the base tea extract prepared in the base tea extract preparation step (S100).

[0050] The sugar added in the first mixture preparation step (S200) is composed of one or more combinations selected from the group consisting of monosaccharides, disaccharides, and polysaccharides, and in the present invention, 13 to 15 parts by weight of the sugar is added per 100 parts by weight of base tea extract.

[0051] Furthermore, the fermentation step (S300) is a process of inoculating the first mixture prepared in the first mixture preparation step (S200) with a kombucha starter containing yeast and Lactobacillus lactic acid bacteria and fermenting it.

[0052] In the present invention, the fermentation step (S300) comprises a first fermentation process in which a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus is inoculated into the first mixture prepared in the first mixture preparation step (S200) and first fermented at 25°C to 26°C for 3 to 14 days, and a second fermentation process in which, after the first fermentation process is finished, the base tea extract is mixed with the fermented liquid in which the first fermentation is completed, and the mixture is heated at 60°C to 75°C for 20 to 40 minutes to pasteurize it, and then second fermented at 25°C to 26°C for 3 to 14 days.

[0053] The pasteurization treatment during the above second fermentation process is intended to reduce harmful bacteria in the fermented liquid after the first fermentation process is completed.

[0054] In addition, in the fermentation step (S300), the lactic acid bacteria of the genus Lactobacillus include Lactobacillus plantarum, Lactobacillus rhamnosus, Bifidobacterium animalis ssp. lactis, Lactobacillus casei, Lactococcus lactis, Lactobacillus Salivarius, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus gasseri, and Lactobacillus A mixed lactic acid bacterium containing equal amounts of Lactobacillus bulgaricus, Lactobacillus reuteri, Streptococcus thermophilus, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, and Lactobacillus acidophilus may be used.

[0055] Next, the second mixture preparation step (S500) is a process of preparing a second mixture by adding a functional additive to the fermented liquid, which has been fermented in the fermentation step (S200), and then mixing it.

[0056] The functional additive mixed in the second mixture preparation step (S400) is at least one of honey water and bamboo shoot extract.

[0057] When honey water is added as the above functional additive, it is preferable to mix 3 to 5 parts by weight per 100 parts by weight of the fermented liquid. The addition of such honey water provides not only the efficacy of honey water but also a sweet taste, making it easy for children to drink.

[0058] In addition, the bamboo shoot extract is prepared by extraction through the extraction methods described above (hot water extraction, low-temperature extraction, ethanol extraction, microwave extraction, supercritical extraction, fermentation extraction).

[0059] It is preferable that 5 to 7 parts by weight of this bamboo shoot extract be mixed with 100 parts by weight of the fermented liquid.

[0060] Bamboo shoots are known to be effective in preventing obesity and high blood pressure.

[0061] Next, the main powder manufacturing step (S500) is a process of manufacturing the main powder by drying the second mixture prepared in the second mixture preparation step (S400).

[0062] In the above main powder manufacturing step (S500), the drying of the second mixture may employ a drying process used in the food industry, such as hot air drying, spray drying (SD), vacuum drying (VD), freeze drying (FD), etc.

[0063] Hot air drying performs drying using heat, enabling large-scale pulverization in a short period of time.

[0064] Spray drying is similar to hot air drying in that it dries under heated conditions, but it is widely used because drying through spraying enables simultaneous drying and pulverization.

[0065] Specifically, in spray drying, the second mixture is atomized into droplets using a rotary atomizer or a pressure nozzle atomizer, and the supplied raw material is sprayed and meets a hot air stream inside a drying chamber. The liquid (i.e., moisture) present in the droplets evaporates while being uniformly exposed to heat, and the solid particles fall to the bottom of the chamber to obtain powder.

[0066] This spray drying has the advantage of a short drying time and the fact that the manufactured powder has porous properties, allowing it to be completely rehydrated by water when applied in capsule form.

[0067] The process conditions for spray drying can be adjusted according to characteristics such as rehydration, moisture content, particle size, and density, and the drying process is performed at 55°C to 80°C for 1 to 24 hours. Although these drying temperatures and times may vary depending on the drying device, the process is performed to sufficiently remove water, which is the solvent, while ensuring that there is no loss of active ingredients in the extract powder.

[0068] At this time, the extract powder is ground into very small particles, sent to a humidity control device, and steam is sprayed, causing the small particles to clump together with the steam to form granules of a uniform size. The granulated food extract powder produced in this way has high solubility, to the extent that it dissolves well even in cold water.

[0069] Freeze-drying is a type of drying in which a substance is frozen and dried by sublimation, which lowers the partial pressure of water vapor to turn the ice directly into steam. The substance dried in this way has many pores, making it easy to absorb moisture, which has the advantage of being completely re-solved upon re-hydration.

[0070] In the case of food extract powder, when capsule packaging is performed after freeze-drying, the food extract powder is completely redissolved by the water injected by the operation of the capsule machine, allowing the original taste and aroma of the food to be enjoyed intact.

[0071] In addition to these drying processes, cabinet drying, conveyor drying, fluid bed drying, rotary drying, infrared drying, calciner drying, tube furnace drying, drum drying, pan drying, steam tube drying, microwave drying, and vacuum drying are possible.

[0072] These drying methods and drying conditions can be flexibly adjusted depending on the state, throughput, and type of the food extract.

[0073] However, the moisture content of the powder after drying is used as an indicator of the drying process, and it is desirable that the powder subjected to the pulverization process ultimately has a moisture content of 3 weight% or less.

[0074] Next, the mixed powder preparation step (S600) is a process of preparing a mixed powder by adding a plant-based functional sub-powder to the main powder prepared in the main powder manufacturing step (S500).

[0075] In the above-mentioned mixed powder preparation step (S600), the plant-based functional sub-powder mixed is preferably at least one of plant-based collagen powder and bamboo shoot powder.

[0076] The above plant-based collagen powder can be obtained from goldenrod. That is, it can be obtained by drying and pulverizing a goldenrod extract.

[0077] Next, the sterilization treatment step (S700) is a process of sterilizing the mixed powder prepared in the mixed powder preparation step (S600), and the sterilization treatment step (S700) is composed of low-temperature sterilization of the mixed powder at 60 to 75°C for 20 to 40 minutes.

[0078] And the above productization step (S800) may be performed by sealing and packaging the mixed powder sterilized through the above sterilization treatment step (S700) into a stick or packaging it into a tea pack.

[0079] According to the method for manufacturing a powder product for kombucha and the kombucha powder product manufactured thereby according to the present invention as described above, it is possible to provide kombucha beneficial to the human body by overcoming the limitations of existing green tea or black tea, and it is possible to satisfy the diverse needs of consumers by providing various products such as powder stick-type products or tea pack products, and there is an advantage of providing a product having beneficial effects and additional functionality of kombucha according to the product by adding functionality according to the manufactured product.

[0080] The embodiments described in this specification and the accompanying drawings are merely illustrative of a part of the technical concept included in the present invention. Accordingly, since the embodiments disclosed in this specification are intended to explain, not limit, the technical concept of the present invention, it is obvious that the scope of the technical concept of the present invention is not limited by these embodiments. All variations and specific embodiments that can be easily deduced by a person skilled in the art within the scope of the technical concept included in the specification and drawings of the present invention should be interpreted as being included within the scope of the rights of the present invention. Explanation of the symbols

[0082] S100: Step for preparing base leaf tea extract S200: First mixture preparation step S300: Fermentation stage S400: Second mixture preparation step S500: Main powder manufacturing step S600: Mixed powder preparation step S700: Sterilization step S800: Productization Stage

Claims

Claim 1 A base tea extract preparation step for preparing a base tea extract; a first mixture preparation step for preparing a first mixture in which sugar is added to the prepared base tea extract; a fermentation step for preparing a fermented liquid by inoculating a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus into the first mixture and fermenting it; a second mixture preparation step for preparing a second mixture by adding a functional additive to the fermented liquid and mixing it; a main powder manufacturing step for preparing a main powder by drying the second mixture; a mixed powder preparation step for preparing a mixed powder by adding a plant-based functional sub-powder to the main powder; and a sterilization treatment step for sterilizing the mixed powder. and a productization step of commercializing the sterilized mixed powder; wherein, in the step of preparing the base tea extract, the base tea extract is an extract obtained from green tea leaves, black tea leaves, or oolong tea leaves; in the step of preparing the first mixture, a sugar consisting of one or more combinations selected from the group consisting of monosaccharides, disaccharides, and polysaccharides is added to the base tea extract to prepare a first mixture, wherein 13 to 15 parts by weight of the sugar is added per 100 parts by weight of the base tea extract; and in the fermentation step, a kombucha starter containing yeast and lactic acid bacteria of the genus Lactobacillus is inoculated into the first mixture and a first fermentation is performed at 25°C to 26°C for 3 to 14 days; the base tea extract is mixed with the fermented liquid after the first fermentation is completed, and the mixture is pasteurized by heating at 60°C to 75°C for 20 to 40 minutes, and then a second fermentation is performed at 25°C to 26°C for 3 to 14 days. A method for manufacturing a powder product for kombucha, comprising a second fermentation step, wherein the second mixture preparation step comprises preparing a second mixture in which 3 to 5 parts by weight of honey water is added as a functional additive to 100 parts by weight of the fermented liquid, and the mixed powder preparation step comprises mixing bamboo shoot powder as the plant-based functional sub-powder. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 A method for manufacturing a powder product for kombucha, characterized in that, in claim 1, the sterilization treatment step comprises pasteurizing the mixed powder at a low temperature of 60 to 75°C for 20 to 40 minutes, and the productization step comprises sealing the sterilized mixed powder in a stick or packaging it in a tea pack. Claim 10 A powder product for kombucha manufactured by the method for manufacturing a powder product for kombucha according to claim 1.

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