IMPROVING METHOD FOR BITTER TASTE OF BITTER GOURD LIQUID TEA AND PREPARING METHOD FOR BITTER TASTE IMPROVED BITTER GOURD LIQUID TEA USING THE SAME

摘要

The present invention relates to a method for improving the taste of a liquor tea and a method for producing the same, which comprises (A) preparing an immature lyophilized slice at 22 to 28 ° C for 10 to 20 hours, Natural fermentation using polyphenol oxidase and peroxidase; (B) drying at 49 to 55 DEG C for 10 to 20 hours with a hot air dryer; And (C) roasting at 90 to 125 ° C for 5 to 20 minutes. According to the present invention, there is provided a method of roasting, which has poor physique activity, It is possible to effectively improve palatability. In particular, by effectively alleviating the weaknesses of momordicin and charantin, which are the major causative agents of bitter taste, it is possible to maintain the effective physiological activity unique to Yeoju, It is expected that the demand for Yeoju can be created by increasing the usability of the Yeoju which is extremely limited in the one - dimensional form because consumption can satisfactorily satisfy the preferences of the new generations.