SHIN, KYOUNG SHICKKR,신경식,YIM, HYO BINKR,임효빈,SHIN, KYOUNG SHICK,YIM, HYO BIN
申请号：
KR1020180106397
公开号：
KR1020180113942A
申请日:
2018.09.06
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for producing fermented native grass (liquid) tea of Lespedeza cuneata or the like. After extracting and washing native grasses such as Lespedeza cuneata or the like, water is removed, and the native grasses are cut and dried. Water, which is 200% of the weight of native grasses such as prepared Lespedeza cuneata or the like, is boiled at 100°；C. Native grasses such as Lespedeza cuneata or the like are injected and maintained at a temperature of 80 to 100°；C for 20 minutes. Then, oligosaccharide which is 40% of the weight of native grasses such as prepared Lespedeza cuneata or the like is injected at a temperature of 25 to 30°；C to be sufficiently stirred and dissolved. Zymogen is injected and fermented at a temperature of 20 to 25°；C for 7 days. After filtering native grasses such as Lespedeza cuneata or the like, the native grasses are fermented and aged for 14 days in a sealed tank at a temperature of 3 to 5°；C and under carbonate 3 air pressure. An effective ingredient of native grasses such as Lespedeza cuneata or the like is sufficiently dissolved in a dual boiling process of about 100°；C, a fermentation process of 7 days, and an aging fermentation process of 14 days. In a fermentation process by ASp.Oryzae, ASp.Niger, the native grasses are changed into components which can be easily digested and absorbed. The flavors are improved, and fermented tea which is easy to drink and is beneficial for health can be produced.COPYRIGHT KIPO 2018본 발명은 야관문 등 산야초를 채취하여 세척한 다음 물기를 빼 세절하고 건조기에 건조하여 준비한 후, 준비된 야관문 등 산야초 중량의 200%의 물을 100℃로 끓인 후 야관문 등 산야초를 투입한 후 온도 80℃내지 100℃로 20분간 유지한 후 온도 25℃내지 30℃에서 야관문 등 산야초 중량의 40%의 올리고당을 투입하여 충분히 교반하여 녹이고, 발효균을 투입하고 온도 20℃~25℃에서 7일간 발효시킨 후 야관문 등 산야초를 여과한 후 온도 3℃~5℃, 탄산 3기압하의 밀폐탱크에서 14일간 발효 숙성시킨 야관문 등 산야초 발효(액상)차를 제조하는 방법에 관한 것이다. 야관문 등 산야초의 유효 성분은 100℃내외의 중탕과정과 7일간의 발효 및 14일간의 숙성 발효 과정 중에 충분히 용해되고, ASp.Oryzae, ASp.Niger에 의한 발효 공정으로 소화흡수가 용이한 성분으로 변화되며, 풍미가 개선되어 음용하기 쉽고 건강에 유익한 발
