A method for drying kombucha mother (SCOBY)

Abstract

The invention relates to a method for drying SCOBY, the mother of Kombucha obtained by fermentation of Kombucha. The invention will be used as a finished product and semi-finished product in sectors such as food, health, medicine, medical, cosmetics, textile, chemistry, plastic, petrochemical, packaging, polymer production, production of various bio-materials or artificial materials, etc.; and it relates to drying SCOBY, the mother of Kombucha.

Description

[0001] A METHOD FOR DRYING KOMBUCHA MOTHER (SCOBY)

[0002] Technical Field

[0003] The invention relates to a method for drying SCOBY, the mother of Kombucha obtained by fermentation of Kombucha.

[0004] The invention will be used as a finished or semi-finished product in sectors such as food, health, medicine, medical, cosmetics, textile, chemistry, plastic, petro chemistry, packaging, polymer production, production of various bio-materials or artificial materials, and it relates to the drying of SCOBY, the mother of Kombucha.

[0005] State of Art

[0006] Kombucha is a beverage obtained by inoculating and fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY) [1], This fermented beverage, which is formed by the activity of the inoculated culture, consists of a liquid phase, usually obtained with different types of tea (black, green, oolong, white, etc.), and a cellulosic biofilm layer formed on the liquid phase [2, 3]. For fermentation; compounds such as caffeine and theophylline in the substrate content form the nitrogen source necessary for the development of SCOBY cells, and 7-15% added sugar forms the carbon source. Yeasts break down the carbohydrate source contained in tea with the invertase enzyme and produce ethyl alcohol from the glucose they obtain, while symbiotic bacteria form acetic acid from the ethyl alcohol produced by the yeast [4], In the fermentation process, when sucrose is used as the primary carbon source, acetic acid is formed as the dominant metabolite; in addition to acetic acid, organic acids such as gluconic and glucuronic acid are also produced [5, 6]. The main products formed at the end of fermentation are ethanol, gluconic acid and acetic acid. In addition to these, sugars, CO2, organic acids (folic, lactic, carbonic, glucuronic, oxalic, malic, malonic, tartaric, succinic, pyruvic, citric, usnic acid etc.), water-soluble vitamins (Bi, B2, B3, Be, B12 and C), vitamin E, minerals (Mg, Fe, Ni, Cu, Zn, Co etc.), caffeine, hydrolytic enzymes, amino acids, proteins, purines, biogenic amines, lipids, pigments, tea polyphenols (catechins, theaflavins and flavanols) originating from tea content are also present [7-9], In addition to the type of tea used for Kombucha fermentation, tea brewing parameters, duration and temperature of fermentation have a significant impact on the content of bioactive compounds and antioxidant activities [10-11]. The chemical and bioactive composition of Kombucha is directly related to the fermentation parameters as well as the proportions of the ingredients it contains; variations are effective in increasing the production of bioactive compounds [12-16] .

[0007] Kombucha is a fermented beverage rich in ingredients with bioactive properties, especially phenolic compounds. The effects of Kombucha on health are associated with (1) phenolic compounds in the tea content, (2) phenolic compounds resulting from the metabolic activity of microorganisms (activity of enzymes that hydrolyze tea polyphenols), (3) organic acids produced by microorganisms, (4) the presence of vitamins in tea leaves or from the products of microorganisms, (5) the presence of microbial enzymes and proteins, and also (6) the probiotic activities of microorganisms

[0017] ,

[0008] In the production of Kombucha, fermentation takes place under aerobic conditions at 250-280 for 7-14 days

[0018] . Kombucha mother, also know n as SCOBY, is a symbiotic culture of bacteria and yeast, one of the main components of fermentation, and it is a by-product obtained from Kombucha production. SCOBY is a three-dimensional cellulosic zoogleal mat in which there is a symbiotic relationship between acetic acid bacteria and osmophilic yeast species [1]. Acetobacter xylinum bacteria produce cellulose biofilm, which is considered as a secondary metabolite of fermentation and is one of the important features of this process

[0019] . The name 'fungus' is a misleading term for biofilm; SCOBY is colloquially called a fungus because it gives a superficial mold appearance in an unmixed environment and because of the presence of different yeast species. The number of yeast and bacterial cells increases in both the SCOBY and the liquid part until the 14th day of fermentation and then begins to decrease in the cellulose pellicle, but the liquid part is always found to contain higher live bacteria and yeast cells. It was also determined that the concentration of acetic acid bacteria was higher in the upper part of the cellulose layer, which was more exposed to oxygen, than in the lower liquid part [19, 20].

[0009] SCOBY as a cellulose biofilm layer: helps cells attach and protect against adverse conditions such as ultraviolet radiation or high hydrostatic pressure or other environmental challenges. In addition, thanks to SCOBY, bacteria can be continuously protected with the aerobic environment required for fermentation

[0021] , This cellulosic structure produced by bacteria consists of microfibrils that are 100 times smaller than plant cellulose. Therefore, it can be used instead of plant cellulose wherever plant cellulose is available. It is also used in the production of SCOBY, tea mushroom cellulose, carboxymethyl cellulose (CMC)

[0022] , Structurally, bacterial cellulose is thinner and unbranched compared to plant cellulose and has several properties such as high surface area, increased water absorption and better mechanical strength in the wet state [23-24], In addition, other properties such as biocompatibility, non-toxicity, and high porosity make SCOBY a suitable material for technological applications in the fields of bioplastics, bioenergy, food supplements, and packaging [23, 25],

[0010] SCOBY is used in the food industry for both edible and non-edible purposes. Additionally, there are studies using SCOBY as a non-toxic nutritional supplement in broiler chick feed. It has been determined that when added to feed at a rate of 15%, it increases factors such as feed and water intake, weight and productivity of chickens. Since it is rich in nutrients and provides energy, and does not show any signs of abnormality or death in liver function, its use as a feed supplement has been found appropriate

[0026] . Due to the absorbent properties of cellulose, it can be used to encapsulate many nutrients, food colorants, antioxidant compounds, etc.; it is also used in the production of nutraceuticals and feed supplements [25, 27],

[0011] SCOBY-derived cellulose structures obtained from Kombucha production are now used on a small scale by designers in the textile industry to make shirts, shoes, bracelets and other various garments. It has also been determined that it is possible to use bacterial cellulose for environmentally friendly clothing instead of non-biodegradable fabrics [25, 28].

[0012] In this sense, drying and optimization of SCOBY is an important need to benefit from this resource. Drying is a technique that allows agricultural and food products to be preserved for a long time by reducing their water content. Many drying methods, which basically work according to convective, conductive and radiation heat transfer techniques, have been developed from past to present. In order to preserve the Kombucha mother, which is obtained after fermentation and can lose its structural and content properties in a short time if not stored properly, simple, fast and effective drying methods are needed for long-term preservation.

[0013] The document numbered 2021 / 004907 can be shown as an example of the known state of the art in the research carried out in the literature. The said document relates to the hybrid fabric and production method derived from bacterial cellulose obtained from Kombucha fungus, which can be used especially in the health and textile industry. In the said application, it is described that the bacterial cellulose layer produced by the Kombucha mother is obtained on the surface of the fabric by keeping the fabric in a tank containing Kombucha nutrient medium. However, the document does not include any information on drying the SCOBY using any of the following drying methods or a combination of these: convection, vacuum, microwave, freeze drying, solar, electric resistance, hybrid, heat pump, electro hydrodynamic, supercritical, infrared, geothermal.

[0014] As a result, due to the negativities described above and the inadequacy of existing solutions on the subject, it has become necessary to make a development in the relevant technical field.

[0015] Brief Description of The Invention

[0016] The present invention relates to a method for drying Kombucha mother (SCOBY) that meets the above-mentioned requirements, eliminates all the disadvantages and brings some additional advantages.

[0017] The primary object of the invention is to provide a method that allows the Kombucha mother to be dried in order to preserve it without losing its structural and content properties obtained after fermentation and to be used as a finished or semi-finished product.

[0018] The object of the invention is to dry the Kombucha mother in order to use it in different areas and new products in sectors such as food, tissue engineering, health, medicine, medical, cosmetics, textile, chemistry, plastic, petrochemistry, packaging, metal-ion purifier, polymer production, production of various bio-materials or artificial materials, etc.

[0019] An object of the invention is to obtain bacterial cellulose with a fine and unbranched structure and high surface area, increasing water absorption and having better mechanical strength in the wet state.

[0020] Another object of the invention is to provide optional dried Kombucha mother (SCOBY) in many forms such as cube, cylinder, coin, tablet, dragee, particle, powder, flour etc. by different shaping processes.

[0021] Another object of the invention is to increase the lifespan of the Kombucha mother. Another object of the invention is to ensure that Kombucha is preserved by drying without losing its benefits such as detoxifying, anti-inflammatory, probiotic, antimicrobial, antioxidant antidiabetic effect, cancer development and progression inhibitory effect and cholesterol level regulation, etc.

[0022] In order to achieve the above-mentioned objects, the invention is a method that allows the drying of Kombucha mother (SCOBY) for long-term preservation without losing its structural and content properties and for use in different areas, comprising the following process steps:

[0023] i. Production of SCOBY by fermenting Kombucha ,

[0024] ii. Drying of the Kombucha mother using one or more of the following methods: convection, vacuum, freeze drying, microwave, fluidized bed, electric resistance (ohmic), heat pump, geothermal, infrared, centrifugal, solar energy, shade drying.

[0025] The invention is the dried Kombucha mother by the above method.

[0026] The structural and characteristic features of the invention and all its advantages will be understood more clearly by means of the detailed description given below, and therefore the evaluation should be made by taking this detailed description into consideration.

[0027] Detailed Description of The Invention

[0028] In this detailed description, the method, which is the subject of the invention is described only for the purpose of better understanding the subject and in a way that does not form any limiting effect.

[0029] The invention relates to a method that enables drying of Kombucha mother (SCOBY) for long-term preservation without losing its structural and content properties and for use in different areas. The said method comprises the following process steps:

[0030] i. Production of SCOBY by fermenting Kombucha ,

[0031] ii. Drying of the Kombucha mother using one or more of the following methods: convection, vacuum, freeze drying, microwave, fluidized bed, electric resistance (ohmic), heat pump, geothermal, infrared, centrifugal, solar energy, shade drying.

[0032] The drying methods and parameters mentioned in the method of the invention are given in Table 1 below. Table 1 Drying methods and parameters

[0033] Convectional (Hot Air) Drying: Temperature: 30-2500

[0034] Air velocity: 0 -5 m / s

[0035] Vacuum drying: Temperature: 20 - 4000

[0036] Vacuum (pressure) 0.01 - 99 kPa Freeze (Freeze Dryer / Freeze Drying Temperature: -80 - (-18)0

[0037] Machine) Drying:

[0038] Pressure: 0.01 - 99 kPa

[0039] Microwave drying: Watt: 10 -2000 W

[0040] Drying with Fluidized Bed Dryer: Temperature: 30-2500

[0041] Flowrate: 1-500 m3 / h

[0042] Vacuum pressure: 10-2000 mbar Drying by Electrical Resistance (Ohmic) Frequency: 50Hz-30 kHz

[0043] Voltage gradient: 3-300 V / cm Frequency: 3-1000 Hz

[0044] Alternative current: 0-1000V

[0045] Drying with Heat Pump Dryers Frequency: 10 - 150 Hz

[0046] Voltage gradient: 3-300 V / cm Frequency: 3-1000 Hz

[0047] Alternative current: 0-1000V

[0048] Dryer outlet water temperature: 25-1200 Frequency: 5-100 Hz

[0049] Tension: 100-300V

[0050] Minimum temperature, the temperature of Drying with Geothermal Dryers the existing geothermal source (all geothermal sources above 300) (at least 400) or the use of the existing temperature by heating it with the help of a heater,

[0051]

[0052] Flowrate: 0,1 -2,5 m3 / h (10) Infrared Drying Wavelength: 0.5-150 urn

[0053] Centrifugal Drying Power: 1-1 OkW

[0054] Rotation speed: 10-10000 rmp

[0055] Solar powered drying Direct and indirect methods as well as direct spreading and hanging drying Drying in the shade (Natural drying) Indoor and outdoor shaded environments, at all atmospheric temperatures

[0056]

[0057] Production of SCOBY: SCOBY is obtained with various C and N sources and / or SCOBY and Kombucha content previously obtained by fermentation.

[0058] In process step ii) of the method according to the invention, SCOBY is dried by convection drying method with air velocity of 0-5 m / s in the temperature range of 30-2500.

[0059] In process step ii) of the method according to the invention, SCOBY is dried by vacuum drying method with a pressure of 0.01-99 kPa in the temperature range of 20-400 °C.

[0060] In the process step ii) of the method according to the invention, SCOBY is dried by freeze drying method with a pressure of 0.01-99 kPa in the temperature range of -80- (-18) °C.

[0061] In process step ii) of the method according to the invention, SCOBY is preferably dried by microwave drying method at 10-2000 W.

[0062] In process step ii) of the method according to the invention, SCOBY is dried with a fluid bed dryer, preferably at a temperature range of 30-250°C, at a pressure of 10-2000 mbar and a flow rate of 1-500 m3 / h.

[0063] In process step ii) of the method according to the invention, SCOBY is dried by electrical resistance drying method, preferably at 10-150 Hz frequency, 3-300 V / cm voltage gradient, 3-1000 Hz frequency and 0-1000 V alternative current. In process step ii) of the method according to the invention, SCOBY is dried in heat pump dryers, preferably at 10-150 Hz frequency, 3-300 V / cm voltage gradient, 3-1000 Hz frequency and 0-1000 V alternative current.

[0064] In process step ii) of the method according to the invention, SCOBY is dried in geothermal dryers, preferably at a temperature range of 25-1200, with a frequency of 5-100 Hz and a voltage of 100-300 V.

[0065] In process step ii) of the method according to the invention, SCOBY is dried in geothermal dryers with a flow rate of 0.1 -2.5 m3 / h at a minimum temperature of 300.

[0066] In process step ii) of the method according to the invention, SCOBY is dried by infrared drying method, preferably at a wavelength of 0.5-150 urn.

[0067] In process step ii) of the method according to the invention, SCOBY is dried by centrifugal drying method with a rotation speed of preferably 10-10000 rmp.

[0068] In one embodiment of the method according to the invention, after the process step ii) the dried Kombucha mother is subjected to the grinding process and turned into powder or particles.

[0069] In one embodiment of the method according to the invention, Kombucha mother is dried by Microwave- Vacuum, microwave hot air, microwave-vacuum-hot air combination.

[0070] In one embodiment of the method according to the invention, the dried Kombucha mother is subjected to a grinding process to become powder or particles, and then the ground Kombucha mother is subjected to a shaping process. The mentioned shaping process is carried out with one or more machines selected from, but not limited to, hydraulic, mechanical, pneumatic presses (pressing machines), molds, tablet machines, pelletizing (pelletizing) machines, and grating machines.

[0071] In the method, which is the subject of the invention, the Kombucha mother is brought into a form selected from among cube, cylinder, coin, tablet, dragee, particle, press, print, plate, sheet, slice, flour form, capsule, medallion, granule, disc, circle, rectangular prism, sphere, ground powder, bouillon, pita, flat, chips, pastille, pellet, grater, segment, block, brick, puff, powder, aerosol or special shaped forms by the shaping process.

[0072] A preferred method of the method, which is the subject of the invention comprises the following process steps;

[0073] i. Step: Production of SCOBY by fermenting Kombucha ,

[0074] ii. Step: Drying the Kombucha mother using one or more of the following methods: convection, vacuum, freeze drying, microwave, fluidized bed, electric resistance (ohmic), heat pump, geothermal, infrared, centrifugal, solar energy, shade drying,

[0075] iii. Step: Grinding the dried Kombucha mother into powder or particles,

[0076] iv. Step: The ground Kombucha mother is shaped into a form selected from cube, cylinder, coin, tablet, dragee, particle, press, print, plate, sheet, slice, flour form, capsule, medallion, granule, disc, circle, rectangular prism, sphere, ground powder, bouillon, pita, flat, chips, pastille, pellet, grater, segment, block, brick, puff, powder, aerosol or special shaped forms.

[0077] The shaping methods and parameters used in shaping the Kombucha mother in the method according to the invention are given in Table 2.

[0078] Table 2 Shaping methods and parameters

[0079] Cube • Dimensions preferably vary between 0.1 x 0.1 x 0.1 cm and 5 x 5 x 5 cm.

[0080] • Any dimension with a minimum of 0.1 cm

[0081] Cylinder • It can be made in any diameter and any dimension, including 0.1 cm diameter.

[0082] • Layer Thickness: varies between 0.1-5 cm and Width:

[0083] 0.5-15 cm.

[0084] • Length is made in all sizes.

[0085] • It can be made in any length and width, with a minimum of 0.1 cm.

[0086] Coin • Diameter: 0.5-5 cm and Thickness: 0.1-5 cm.

[0087] • It can be made in any diameter and thickness, with a minimum diameter and thickness of 0.1 cm.

[0088] Tablet • Diameter or width: 0.5-5 cm and Thickness: 0.1-5 cm.

[0089]

[0090] • It can be made in any diameter and thickness, with a minimum diameter and thickness of 0.1 cm.

[0091] Dragee • Diameter or width: 0.5-5 cm and Thickness: 0.1-5 cm.

[0092] • It can be made in any diameter and thickness, with a minimum diameter and thickness of 0.1 cm.

[0093] Particle • Diameter: varies between 0.1 pm -1 mm.

[0094] Pres • Thickness: 0.1-5 cm and Width: 0.5-15 cm.

[0095] • Length is made in all sizes.

[0096] • It can be made in any thickness and width, with a minimum thickness and width of 0.1 cm.

[0097] Print • Thickness: 0.1-5 cm and Width: 0.5-15 cm.

[0098] • Length is made in all sizes.

[0099] Plate • Thickness: 0.1-5 cm and Width: 0.5-15 cm.

[0100] • Length is made in all sizes.

[0101] Sheet • Thickness: 0.1-5 cm and Width: 0.5-15 cm.

[0102] • Length is made in all sizes.

[0103] Slice • Thickness: 0.1-5 cm, Width: 0.1-15 cm, length: 1-10 cm.

[0104] Flour • Diameter: varies between 0.1 pm-3 mm.

[0105] Capsule • Length: 0.5-5 cm and Diameter: 0.5-5 cm.

[0106] Medallion • Diameter: 1-10 cm and Thickness: 0.1-5 cm.

[0107] Granule Diameter: varies between 0.1 pm-3 mm.

[0108] Disc • Diameter: 0.1-5 cm and Thickness: 0.1-2 cm.

[0109] Circle • Diameter: 0.1-5 cm and Thickness: 0.1-5 cm Rectangular Prism • It can be made in desired dimensions between width:

[0110] 0.5-15 cm, length: 0.5-15 cm, thickness: 0.5-15 cm. Sphere • Diameter: varies between 0.5-10 cm.

[0111] Ground powder • Diameter: varies between 0.1 pm-3 mm.

[0112] Bouillon • Thickness: varies between 0.5-5 cm and Thickness:

[0113] 0.1-5 cm.

[0114] Pita • Diameter: 0.1-5 cm and Thickness: 0.1-5 cm.

[0115] Flat • Thickness: 0.1-5 cm and Width: 0.5-15 cm.

[0116] Length is made in all sizes.

[0117]

[0118] Chips • Thickness: varies between 0.1 -0.4 mm. It can be made in desired shapes and dimensions.

[0119] Pastille • Thickness: varies between 0.1-3 mm. It can be made in desired shapes and dimensions.

[0120] Pellet • It can be made in desired dimensions between width:

[0121] 0.5-15 cm, length: 0.5-15 cm, thickness: 0.5-15 cm. • Diameter: 0.5-15 cm, length: 0.5-15 cm, can also vary in structure and can be cylindrical.

[0122] Grater • Thickness: Particles with different widths and lengths ranging from 0.01 to 2 cm.

[0123] Segment • Thickness: 0.1-10 cm, width: 0.1-15 cm, length: 1-15 cm.

[0124] Block • It can be made in desired dimensions between width:

[0125] 0.5-15 cm, length: 0.5-15 cm, thickness: 0.5-15 cm. Brick • It can be made in desired dimensions between width:

[0126] 0.5-15 cm, length: 0.5-15 cm, thickness: 0.5-15 cm. Puff • Diameter or width: 0.1-5 cm and Thickness: 0.1-5 cm.

[0127] Powder • Diameter: varies between 0.1 pm-3 mm.

[0128] Aerosol • Diameter: varies between 0.1 pm -3 mm.

[0129] Special Shaped It can be cylindrical in structure or in different shapes and

[0130] sizes.

[0131]

[0132] SCOBY, obtained with various C and N sources by standard fermentation, is dried with the steps and combinations of steps mentioned above and optionally subjected to shaping and grinding steps and turned into the final product.

[0133] The invention is the dried Kombucha mother that can be used as finished and semi-finished products in different fields and new products in the sectors of food, tissue engineering, health, medicine, medical, cosmetics, textile, chemistry, plastic, petrochemical, packaging, metal-ion purifier, polymer production, production of various bio-materials or artificial materials, etc.

[0134] The cellulosic structure produced by bacteria consists of micro fibrils that are 100 times smaller than plant cellulose. For this reason, bacterial cellulose can be used wherever the use of plant cellulose is possible. It is also used in the production of SCOBY, tea mushroom (fungus) cellulose, carboxymethyl cellulose (CMC). Structurally, bacterial cellulose is thinner and less branched than plant cellulose and has several properties, such as high surface area, increased water absorption, and better mechanical strength in the wet state. In addition, other properties such as biocompatibility, non-toxicity and high porosity make SCOBY a suitable material for technological applications in the fields of bioplastics, bioenergy, food supplements and packaging. Since the dried SCOBY, which is the subject of the invention, is dried without losing its structural and content properties obtained after fermentation, it is suitable for use in many similar areas.

[0135] The effects of food on health are expressed with their bioactive potential; this effect is due to the bioactive components it contains. Fermentation, which is the method of obtaining Kombucha , is one of the oldest food processing methods that involves the effect of microorganisms such as bacteria and yeast. It represents an important new line in both the prevention and treatment of diseases with the prophylactic and therapeutic effects of natural bioactive components, and the development of new products using these ingredients and the easy accessibility of these products to individuals are important for health.

[0136] Antioxidant capacity analysis is one of the most common methods used to reveal food and food contents; it is also an effective method due to its comparability with the existing literature. Antioxidant capacity values of samples of Kombucha SCOBY obtained with green tea before and after convection drying are given in Table 3.

[0137] Table 3 : Antioxidant capacity values of Kombucha SCOOBY samples before and after convection drying

[0138] Fraction SCOBY Dried SCOBY Extractable 0.93 mol TE / g dry 2.43 mol TE / g dry Antioxidant phenolic sample sample Capacity compounds

[0139] (According to Hydrolysable 1.27 mol TE / g dry 3.01 mol TE / g dry ABTS Method) phenolic sample sample

[0140] compounds

[0141]

[0142] Extractable 718 mg GAE / g dry 1324 mg GAE / g dry Total Phenolic

[0143] phenolic sample sample Compound

[0144] compounds

[0145] (According to

[0146] Hydrolysable 1254 mg GAE / g dry 1765 mg GAE / g dry Folin Ciocalteu

[0147] phenolic sample sample Method)

[0148] compounds

[0149]

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[0167]

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Claims

CLAIMS1. A method that allows the drying of Kombucha mother (SCOBY) for long-term preservation without losing its structural and content properties and for use in different areas, characterized by comprising the following process steps:i. Production of SCOBY by fermentation of Kombucha ,ii. Drying of the Kombucha mother using one or more of the following methods:convection, vacuum, freeze drying, microwave, fluidized bed, electric resistance (ohmic), heat pump, geothermal, infrared, centrifugal, solar energy, shade drying.

2. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried with convection drying method at 0-5 m / s air velocity in the temperature range of 30-2500.

3. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried by vacuum drying method with a pressure of 0.01 -99 kPa in the temperature range of 20-4000.

4. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried by freezing (freeze dryer) drying method at a temperature range of -80- (-18) °C with a pressure of 0.01-99 kPa.

5. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried using a 10-2000 W microwave drying method.

6. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried with a fluidized bed dryer at a temperature range of 30- 2500 and a pressure of 10-2000 mbar with a flow ra te of 1 -500 m3 / h.

7. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried with the electrical resistance drying method at 3-300 V / cm voltage gradient, 3-1000 Hz frequency and 0-1000 V alternative current.

8. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried in heat pump dryers at 3-300 V / cm voltage gradient, 3- 1000 Hz frequency and 0-1000 V alternative current.

9. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried in geothermal dryers at a temperature range of 25-1200 with 5-100 Hz frequency and 100-300 V voltage.

10. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried in geothermal dryers at a minimum temperature of 300 with a flow rate of 0.1 -2.5 m3 / h.

11. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried by infrared drying method at a wavelength of 0.5-150 urn.

12. The method according to claim 1 , characterized in that; in the process step ii), the Kombucha mother is dried by the centrifugal drying method at a rotation speed of 10- 10000 rmp.

13. The method according to claim 1, characterized in that; after the process step ii) the dried the Kombucha mother is subjected to the grinding process and turned into powder or particles.

14. The method according to claim 13, characterized in that; the ground Kombucha mother is subjected to a shaping process.

15. The method according to claim 14, characterized in that; the said shaping process is carried out with one or more machines selected from hydraulic, mechanical, pneumatic presses (pressing machines), molds, tablet machines, pelletizing machines, grating machines.

16. The method according to claim 14, characterized in that; the ground Kombucha mother is brought into a form selected from cube, cylinder, coin, tablet, dragee, particle, press, print, plate, sheet, slice, flour form, capsule, medallion, granule, disc, circle, rectangular prism, sphere, ground powder, bouillon, pita, flat, chips, pastille,pellet, grater, segment, block, brick, puff, powder, aerosol or special shaped forms by the shaping process.

17. A Kombucha mother dried by the method according to any of the previous claims.

Images