TWO-STAGE FERMENTED WATER KEFIR BEVERAGE CONTAINING CHAGABLISH AND ITS PRODUCTION METHOD

Abstract

The invention relates to a fermented water kefir beverage containing yarrow and its production method. The method involves subjecting a mixture of water, sugar, and water kefir grains to a first fermentation, separating the water kefir grains from the fermented liquid at the end of the first fermentation, adding yarrow to the resulting fermented liquid, subjecting the yarrow-containing mixture to a second fermentation, and removing the yarrow particles by filtration after the second fermentation. By separating the first and second fermentation stages, the mixing of water kefir grains with yarrow particles is prevented, and the yarrow is incorporated into the fermented beverage in a controlled manner. Thus, a filtered and ready-to-consume fermented water kefir beverage is obtained with balanced aroma and bitterness characteristics of yarrow.

Description

A two-stage fermented water kefir drink containing wild garlic. PRODUCTION METHOD TECHNICAL FIELD The invention relates to the field of food technology, specifically water kefir grains. After the first fermentation carried out using [method name], with the addition of tea leaves. a fermented beverage prepared by applying a second fermentation and the aforementioned It relates to the beverage's production method. STATE OF THE ART Water kefir is made from a mixture of bacteria and yeasts found in kefir grains that contain sugar. non-alcoholic or low-alcohol fermented beverages obtained by fermenting an aqueous medium It is a beverage. The microorganisms in water kefir grains ferment the product. during this process, they metabolize carbohydrates in the environment into organic acids, It produces carbon dioxide and various fermentation products. Water kefir. In its production, water, sugar, and water kefir grains are generally combined, in specific proportions. After a period of fermentation, the water kefir grains emerge from the liquid phase. They are leaving. Cag grass is a plant that grows especially in the Eastern Anatolia Region and is used locally as food. It is an aromatic plant consumed in its raw form. The plant in question grows... fresh during this season, and dried during other seasons. It can be used. The herb can be consumed directly or steeped in hot water. It is known to be used in brewing or added to various food items. Together, the plant's characteristic intense aroma and bitter taste affect the amount consumed and This can limit consumer acceptance. Furthermore, the herb has antioxidant properties. It has antimicrobial, antifundal, and anticancer effects, and is used for Alzheimer's and... It is also known to be beneficial in diabetes. In known techniques, different plant materials are used in fermentation processes. There are various applications where it is used. For example, WO2022 / 080507A1 patent document number [number] describes plants belonging to the genus Ilex and / or Paullinia. Fermented infusions prepared from the materials in question are described. The document describes the fermentation of plant material and its treatment with acetic acid. on obtaining a herbal infusion with limited ethanol content 1 It is being clarified. However, in this document, a water kefir grain is first used to make a water kefir grain. the process of forming the kefir base, removing water kefir grains from the medium, and boiling The herb is then added to the liquid phase for a separate second fermentation. The completion of this stage is not included. In patent document number CN111317130A, Jerusalem artichoke and edible plants are mentioned. raw materials containing plant flowers are cultured using mixed microorganisms. A food production process in which fermentation is used is described. This process involves: The raw materials are broken down, mixed, stored, and subjected to enzymatic processing. holding, mixed microorganism fermentation, secondary fermentation, pressing, It includes separation, filtration, and sterilization stages. However, the word The document in question describes how sugary water undergoes a first fermentation with water kefir grains. holding, separating the grains at the end of the first fermentation and the tea leaves by adding it only to the resulting fermented liquid, the second fermentation There is no production sequence in the form of execution. In current practices, direct fermentation of plant materials adding to the medium or plant extracts, infusions and similar herbal remedies While it is possible to add the components to fermented beverages, the plant itself... the presence of water kefir grains in the environment from the beginning of fermentation; microbial activity, fermentation balance, and sensory characteristics of the final product. It can have an effect. Also, water kefir grains, along with plant parts, can affect the environment. separation, reuse of grains and controlled production process This can make implementation more difficult. Therefore, in the known technique, water kefir grains are separated from the plant material. where the first fermentation is carried out using water, sugar, and water kefir grains. where the process is carried out, and at the end of the first fermentation, the water kefir grains are separated. The wild garlic is then added to the fermented liquid and subjected to a second fermentation. There is a need for a production system that is kept in check. Such a production system, While allowing the use of yarrow in fermented beverages, water kefir production that may result from direct contact of grains with plant material to reduce difficulties and the intense aroma and bitterness from direct consumption of tea leaves It is expected to create a technical alternative for balancing flavor. 2 THE TECHNICAL PROBLEM THAT IS INTENDED TO BE SOLVED With this invention, the unique intense aroma and bitter taste of the wild garlic plant are... The fact that its consumption is limited, either directly or through brewing, makes the plant's water kefir... If water kefir grains are in the same fermentation environment as the other grains fermentation due to mixing with plant parts and making reuse difficult. Addressing problems related to reduced controllability of the process that is intended. The main technical problem that this project aims to solve is water kefir. water kefir fermentation, which prevents the grains from coming into direct contact with the thyme. which carries out plant fermentation in separate stages and controlled inclusion of tea tree herb into fermented beverage compositions It is the development of a production method that provides this. The invention also involves the liquid of water kefir grains at the end of the first fermentation. the ability to separate the particles from the phase, and the use of the separated particles in subsequent production processes, The tea leaves are only added to the resulting fermented liquid, and the second allows fermentation to be carried out in a separate medium containing plant material. The aim is to establish a transaction system that provides a satisfactory outcome. Thus, the use of tea leaves in a water kefir-based beverage... allowing the bitter taste and dominant aroma of the plant to be balanced. a suitable, process-oriented and repeatable fermented beverage production process. The aim is to establish the process. A BRIEF DESCRIPTION OF THE INVENTION The invention relates to a fermented water kefir beverage containing ferula rigidula and the beverage in question is produced according to the principle of two-stage fermentation It is related. The invention involves the fermentation of water kefir and the presence of tea tree extract. The fermentation stages are separated into different stages to create a fermented beverage from the tea plant. It is ensured that it is included in the composition in a controlled manner. The invention allows water kefir grains to be mixed with pieces of chicory. This prevents the water kefir grains from being easily separated and reused. This makes it possible. Furthermore, the fermentation stages are separate. its execution makes the production process more controlled and repeatable. It provides. 3 Using tea leaves in fermented water kefir increases the plant's concentration. Its aroma and bitter taste are balanced, and it offers an alternative for consuming wild garlic. A fermented beverage is obtained. This simplifies production and makes it easier to consume. Suitable, refreshing, natural, and antioxidant-rich, and contains herbal ingredients (wild garlic). A water kefir product containing these ingredients is offered. DETAILED DESCRIPTION OF THE INVENTION The invention relates to a fermented water kefir beverage containing thyme and the said beverage It relates to its production through a two-stage fermentation method. The basis of the invention is water. The first fermentation is carried out using kefir grains and the tea plant. the separation of the second fermentation, in which the fermentation liquid is incorporated This is how it is formed. Thus, after the tea leaves and water kefir grains are removed from the liquid phase... It is then transferred to a fermentation medium. The water kefir grains used in this invention are a sugar-containing aqueous medium. These are grains containing bacteria and yeasts that enable fermentation. Fresh green onions are also used. or it can be used in dried form. Used in the production process. It is preferable that the containers and filtering equipment be clean, Fermentation vessels can be made of glass. In the first stage of production, water, sugar, and water kefir grains undergo a fermentation process. It is mixed by being placed in a container. In a preferred application of the invention, one 50 grams of sugar and 50 grams of water kefir grains are added to one liter of water. Sugar, water fermentable carbohydrates for microorganisms in kefir grains It constitutes the source. The mixture consisting of water, sugar, and water kefir grains is used for the first fermentation. To facilitate this process, it is left to stand at a temperature of 20-25 °C for 24-48 hours. Mix occasionally as needed during the fermentation period. They can be mixed. As a result of the first fermentation, water kefir grains A fermented liquid phase is formed through microbial activity. After the first fermentation is complete, the water kefir grains are strained. The fermented liquid is separated by this process. The filtration process separates the water kefir grains. a filter that will allow them to be removed from the liquid phase while preserving their integrity This is done using... The separated water kefir grains are processed under suitable conditions. It can be preserved and reused in subsequent water kefir productions. 4 The fermented liquid obtained by separating the water kefir grains is the second It forms the liquid base of fermentation. This liquid is added using fresh or dried herbs. Grass is added. Grass is added to the fermented liquid at a rate of 0.5% by weight / volume. It is added in a ratio of 5-20 percent. Accordingly, 5-20 for one liter of fermented liquid. Grams of tea leaves can be used. Using less than 0.5% of the tea tree extract should be avoided to prevent damage from tea tree extract. ensuring that aroma and herbal components are perceived at sufficient levels in the beverage. It can limit consumption. Using more than 2% is specific to the tea plant. This causes the aroma and bitterness to become dominant in the sensory structure of the beverage. This is possible. Therefore, a weight / volume range of 0.5-2 percent (w / v) is recommended for tea leaves. It allows for the controlled inclusion of the fermented liquid. After adding the tea leaves to the fermented liquid, the mixture becomes homogeneous. The mixture is stirred in a way that ensures even distribution. The resulting mixture can be sealed. It is transferred to a fermentation vessel and subjected to a second fermentation. Second Fermentation is carried out at a temperature of 20-25 °C for 24-48 hours. During the second fermentation, the tea leaves are mixed with the herbs obtained from the first fermentation. It is located in the liquid phase; in contrast, water kefir grains undergo a second fermentation. It is not present in the environment. Thanks to this structure, pieces of yarrow are used in water kefir. This prevents it from mixing with the grains and the fermentation in which the tea plant is located. stage, from the fermentation stage carried out with water kefir grains It is conducted independently. During the second fermentation, which is carried out in a closed container... Gas production resulting from fermentation can be controlled. The gas pressure in the fermentation vessel is controlled as needed. is reduced. Thus, the second fermentation is carried out at the specified temperature and time. This ensures sustainability under these conditions. During the second fermentation, the aroma-producing compounds of the tea plant are released into the liquid medium. The permeable components are transferred to the fermentation liquid. The fermentation medium Its acidic structure and microbial activity give the wild garlic its intense aroma and bitterness. presented within a different sensory framework compared to direct plant consumption. It provides the opportunity. After the second fermentation is complete, the mixture undergoes filtration. is retained. During filtration, pieces of tea tree grass are removed from the liquid phase. and a fermented beverage is obtained that does not contain plant solid particles. Filtration The process involves using a sieve with a porous structure capable of holding pieces of tea leaves, or This can be done using filters. The final product obtained as a result of filtration; from the first fermentation the water kefir components derived from and the tea leaves during the second fermentation It is a fermented beverage containing components that have passed into the liquid phase. The final product contains water. There are no kefir grains or solid pieces of tea leaves in it. The resulting beverage is ready for direct consumption after filtration. It can be served or allowed to rest in a cold environment. The product should be kept cool and... It is preferable to store it in an environment that does not receive direct sunlight. is being done. The manufacturing method in a preferred application of the invention;  Mix one liter of water, 50 grams of sugar, and 50 grams of water kefir grains.  the mixture should be subjected to a first fermentation at 20-25 °C for 24-48 hours,  separating the kefir grains from the fermented liquid by filtering,  Add 0.5-2% weight / volume of fresh or dried to the fermented liquid adding tea leaves,  The fermented liquid containing the tea leaves is left to ferment in a closed container at 20-25 °C for 24-48 hours. subjected to fermentation and  Filtration of tea tree pieces after the second fermentation It includes removal. The invention allows for the separation of the first and second fermentations. The kefir grains do not come into contact with the pieces of thyme during fermentation. It can be easily recovered and reused. Furthermore, the tea tree... The amount and the temperature and duration of the second fermentation are independent of each other. Since it can be determined, control of production conditions and different production batches Repeatability between them is increased. The scope of protection of the invention is limited to the preferred use described. not; the amounts of water, sugar, kefir grains, and thyme are in the specified proportions and processed manner. a two-stage fermentation carried out by applying it within a structured system methods and fermented water kefir drinks obtained by this method It includes. 6

Claims

1. This is a method of producing fermented water kefir beverage containing yarrow, and its characteristic feature is; - 1 liter of water, 50 grams of sugar, and 50 grams of water kefir grains. Transfer to a fermentation vessel and mix, - a mixture of water, sugar, and water kefir grains at 20-25 °C subjected to first fermentation at a temperature of 24-48 hours, - after the first fermentation is complete, the water kefir grains Separation from the fermented liquid by filtration, - fresh kefir is the fermented liquid obtained by separating the kefir grains. or 0.5-2% weight / volume of dried zucchini adding and mixing, - a sealable fermentation of fermented liquid containing tea leaves placed in a container and kept at a temperature of 20-25 °C for 24-48 hours. subjected to fermentation, - after the second fermentation is complete, pieces of tea leaves removal from liquid phase by filtration process steps It is characterized by its inclusion.

2. Production method of fermented water kefir beverage containing thyme according to claim 1. Its characteristic feature is that the water kefir grains are preserved in their integrity while being separated from the fermented liquid. It is characterized by its removal.

3. Production of fermented water kefir beverage containing thyme according to claim 1 or 2. It is a method characterized by the fact that it extracts the fermented liquid at the end of the first fermentation. The separated kefir grains are stored under suitable conditions and then used in subsequent batches. It is characterized by its reuse in kefir production.

4. Fermented water kefir containing thyme, according to any of the previous requirements. It is a beverage production method, and its characteristic feature is that during the second fermentation the gas pressure in the fermentation vessel should be controlled when necessary It is characterized by its reduction.

5. Fermented water kefir containing yarrow, according to any of the previous requirements. It is a beverage production method, characterized by the use of glass fermentation vessels. It is characterized by being made of a specific material.

6. Fermented water kefir containing thyme, according to any of the previous requirements. It is a beverage produced using a specific method; its characteristic feature is that water kefir grains are obtained as a result of filtration. 7 and by obtaining a fermented beverage that does not contain the solid particles of the tea plant It is characteristic.

7. Fermented water kefir containing thyme, according to any of the previous requirements. It is a beverage production method, characterized by its fermentation after filtration. It is characterized by the beverage being allowed to rest in a cold environment. 8