MANUFACTURING METHOD OF FERMENTED DRINKS WITH YOUNG LEAVES OF ARTEMISIA ANNUA

• Main Authors: LIM, JUN GU, CHOE, MYEON
• Format: Patent
• Language: English; Korean
• Published: 19.01.2015
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The present invention relates to a method for manufacturing an Artemisia annua fermented drink having an excellent flavor and superior enzyme activity, wherein the method for manufacturing an Artemisia annua fermented drink, comprises the steps of: (A) drying and pulverizing young leaves of Artemisia annua; (B) mixing the pulverized young leaves of Artemisia annua with a microorganism fermenting agent to prepare an Artemisia annua mixture; (C) saccharifying the Artemisia annua mixture to prepare an Artemisia annua saccharification liquid; and (D) mixing the Artemisia annua saccharification liquid with an apple concentrate, liquid fructose, citric acid, glycine, vitamin C, gellan gum, and purified water.