Manufacturing method for fermented beverage using ginger jujube dried persimmon and strawberry

Manufacturing method for fermented beverage using ginger jujube dried persimmon and strawberry

The present invention relates to a method for manufacturing a fermented beverage using ginger, jujube, dried persimmon, and strawberry. The fermented beverage manufacturing method includes: a step of preparing a fermentation raw material by adding black tea, sugar, dried ginger root stalk powder, ju...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: YANG, SU JIN, HAN KAP HOON, OH DONG SOON, KANG JEONG RAN, KIM JONG HWA
Format: Patent
Sprache:eng ; kor
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The present invention relates to a method for manufacturing a fermented beverage using ginger, jujube, dried persimmon, and strawberry. The fermented beverage manufacturing method includes: a step of preparing a fermentation raw material by adding black tea, sugar, dried ginger root stalk powder, jujube powder, and dried persimmon powder to water, performing heating to 100 degrees Celsius or more, and then performing cooling with the black tea taken out; a step of performing primary fermentation by inoculating the fermentation raw material with gluconacetobacter xylinus and lactobacillus plantarum; and a step of performing secondary fermentation with strawberry powder added to the fermented product obtained as a result of the primary fermentation. According to the present invention, it is possible to manufacture a functional fermented beverage excellent in anti-oxidant and anti-inflammatory effects with agricultural products such as ginger, jujube, dried persimmon, and strawberry. 본 발명은 생강, 대추, 곶감 및 딸기를 이용한 발효음료 제조방법에 관한 것으로, 구체적으로 물에 홍차, 설탕, 건강(생강의 말린 뿌리줄기) 분말, 대추 분말, 곶감 분말을 첨가하고 100℃ 이상으로 가열한 다음 홍차를 건져내고 식혀 발효원료를 준비하는 단계; 상기 발효원료에 글루콘아세토박터 자일리너스() 및 락토바실러스 플란타럼()을 접종하여 1차 발효하는 단계; 및 상기 1차 발효로 수득된 발효물에 딸기 분말을 첨가하고 2차 발효하는 단계;를 포함하는 발효음료 제조방법에 관한 것이다. 본 발명에 따르면 생강, 대추, 곶감 및 딸기와 같은 농산물들을 이용하여 항산화 효능 및 항염증 효능이 우수한 기능성 발효음료를 제조할 수 있다.