NOVEL GRAPE FRUIT TEA AND METHOD OF PRODUCTION OF THE SAME

PURPOSE: Grape tea with the improved stability, and a manufacturing method thereof are provided to prevent bad smell and bad taste capable of being generated from a storage process. CONSTITUTION: A manufacturing method of grape tea comprises the following steps: crushing grapes, pears, and gingers,...

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Bibliographische Detailangaben
Hauptverfasser:	PARK, NAN YOUNG, YIM, GA YOUNG, JEONG, YONG JIN, JANG, SE YOUNG, LEE, HYUN JOO, LEE, WON SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	COFFEE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TEA THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: Grape tea with the improved stability, and a manufacturing method thereof are provided to prevent bad smell and bad taste capable of being generated from a storage process. CONSTITUTION: A manufacturing method of grape tea comprises the following steps: crushing grapes, pears, and gingers, and pre-processing the materials in 80 deg C for 30 minutes; juicing the pre-processed material; mixing 27.5% of grape juice, 8.6wt% of pear juice, and 0.6wt% of ginger juice; adding 4.5wt% of honey; inserting 58.8wt% of purified water; filtering the mixture using a filtering film; and sterilizing the filtered solution for 15 minutes.