Methods of manufacturing kombucha beverage using black tea and beetroot extracts fermented by microorganisms

• Main Authors: JEONG MIJIN, GI GWANG YEON, SON DONGMO, CHOI JEONG, OH BONG YUN, LEE SEUL, JEONG AH YOUNG
• Format: Patent
• Language: English; Korean
• Published: 08.03.2022
• Subjects: 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

A producing method of a black tea and beet kombu tea beverage using fermented bacillus comprises: a step of producing a black tea and a beet base extract; a step of inoculating and fermenting fermented bacillus to 1-99 wt% of one part among the black tea and the beet base extract to produce a seed vinegar; and a step of producing a kombu tea undiluted solution by adding and fermenting the seed vinegar to 1-99 wt% of the remainder among the black tea and beet base extract. Therefore, the present invention is capable of producing excellent kombu tea undiluted solution. 본 발명의 발효균을 이용한 홍차 및 비트 콤부차 음료의 제조방법은, 홍차 및 비트 베이스 추출물을 제조하는 단계, 상기 홍차 및 비트 베이스 추출물 중 일부인 1~99 중량%에 발효균을 접종시키고 발효시켜 종초액을 제조하는 단계, 및 상기 홍차 및 비트 베이스 추출물 중 나머지인 1~99 중량%에 상기 종초액을 첨가하고 발효시켜 콤부차 원액을 제조하는 단계를 포함한다.