| abstract |
The present invention relates to a method for manufacturing fermented drinks such as a kombucha beverage using persimmon leaves. The method for manufacturing the kombucha beverage using the persimmon leaves comprises: a step of preparing base materials; a step of preparing sterilized bottles; a step of producing tea water; a step of removing impurities; a step of producing sugar water; a step of mixing the tea water with the sugar water; a step of cooling mixture; a step of inserting kombucha; a step of fermenting; and a step of filtering and ripening. The method for manufacturing the kombucha beverage using persimmon leaves enables the production of beverages effective in overcoming fatigue and in awakening and good for the skin since the beverage contains vitamin C, organic acid and caffeine as the persimmon leaves are used. Further, a flavonoid ingredient functions as a natural antioxidant. The products manufactured by the method for manufacturing the kombucha beverage using the persimmon leaves provides the effectiveness of the persimmon leaves and kombucha at the same time since the kombucha prevents hair loss, lowers cholesterol level and blood pressure, relieves proliferative arthritis, hangover, constipation, diuretic effect, migraine, indigestion, and cramps. |