KR100492628B1 - Funtional corn silk tea and method for preparing the same - Google Patents

Funtional corn silk tea and method for preparing the same Download PDF

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Publication number
KR100492628B1
KR100492628B1 KR1020050026485A KR20050026485A KR100492628B1 KR 100492628 B1 KR100492628 B1 KR 100492628B1 KR 1020050026485 A KR1020050026485 A KR 1020050026485A KR 20050026485 A KR20050026485 A KR 20050026485A KR 100492628 B1 KR100492628 B1 KR 100492628B1
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South Korea
Prior art keywords
extract
corn
tea
extracts
tea bag
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KR1020050026485A
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Korean (ko)
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김인호
정재철
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(주)엔돌핀에프앤비
한국식품연구원
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Publication of KR100492628B1 publication Critical patent/KR100492628B1/en

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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47HFURNISHINGS FOR WINDOWS OR DOORS
    • A47H5/00Devices for drawing draperies, curtains, or the like
    • A47H5/02Devices for opening and closing curtains
    • A47H5/032Devices with guiding means and draw cords
    • A47H5/0325Devices with guiding means and draw cords using electrical or electronical drive, detecting or controlling means
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof

Abstract

The present invention relates to a functional corn beard tea and a method for manufacturing the same, and more specifically, corn beard is steamed for 30 to 45 seconds at 140 to 160 ℃, the corn beard after the steaming step for 1 hour at 20 to 40 ℃ 1 After drying the tea, the second freeze-drying, and the method for producing a functional corn beard tea and the functional corn beard tea produced by the method, characterized in that the corn powder and amino acids are mixed with the lyophilized corn beard in a certain ratio will be.
According to the present invention by mixing the corn powder and amino acids to increase the sweetness of corn beard tea, there is no rejection when drinking, it is possible to manufacture corn beard tea with enhanced function to suppress the decomposition of endorphins produced in the body. In addition, it is effective to provide instant tea with excellent palatability and excellent health function.

Description

Functional Corn Silk Tea and Method for Preparing the Same

The present invention relates to a functional corn beard tea and a method for manufacturing the same, and more specifically, corn beard is steamed for 30 to 45 seconds at 140 to 160 ℃, the corn beard after the steaming step for 1 hour at 20 to 40 ℃ 1 After drying the tea, the second freeze-drying, and the method for producing a functional corn beard tea and the functional corn beard tea produced by the method, characterized in that the corn powder and amino acids are mixed with the lyophilized corn beard in a certain ratio will be.

Corn whiskers are the thread-like pieces that wrap the fruit of corn and are sometimes called octagonal calligraphy or octagonal water. Corn beard has excellent pharmacological effects and is widely used for medicinal purposes. It is also widely used as a food or food additive. It is native to the tropical Americas and is now a year-old herbaceous plant of the Poiaceae family grown in North America and around the world. It grows to 1 to 3m in size and is very resistant to pests and can be grown without the use of pesticides. Book Book, Academy Book, 1996; Deok-gyun Ahn, Primary Color Book of Korea, Kyohaksa, 1988; Chang Bok Lee, Korea Plant Book, Hyangmunsa, 1979).

When used as a medicinal corn beard is excellent in diuretic, promotes bile secretion, lowers blood pressure and blood sugar, hemostatic action is known. In particular, it shows excellent effects on edema, obesity, premenstrual syndrome and prostate-related diseases (Udaya, R., Traditional Food Plants in Sri Lanks, Hector Kobbekaduwa Agrarin Research and Training insstitute, 1998; Phyllis, B. and James B., Prescription forb Nutritional Healing 3rd Edition, Avery Publishing, 2000). In addition, the main components of corn whiskers are known to contain volatile essential oil, gum, resin, saponin, alkaloid, sugar, etc. and attract attention as palate tea due to its unique taste and sweetness. have.

Endorphins, meanwhile, are endogenous morphine that is naturally produced in our body and are not as addictive as other drug morphine, and the effect is 18 to 50 times. As the endocrine secretion, which was known only as a simple analgesic effect, became active, modern medicine has recently revealed that it accepts massacre as a positive idea, which not only delights humans but also maintains youth and destroys cancer cells. However, our body has an endorphin degrading enzyme called endorphinase (endorphinase) is easy to destroy the endorphins by these because it does not last long, the endorphin secretion decreases with age.

Many researchers have studied endorphins. Seymour Ehrenpreis has shown in animals and clinical trials that DL-phenylalanine protects endorphins to block pain and raise the level of endorphins without any side effects and toxicity (Ehrenpresis S. et al., Advances in pain research and therapy). , Raven Press, New York, 3: 479, 1979; Ehrenpresis S. et al., Endogenous and exogenous opiate agonist and antagonists, Pergamon Press, Elsford, New York, p379-382, 1980)

Modern people live emotionally and physically due to the rapid change in culture and environment. Recently, various functional products for health have been marketed. It is well known that the human body is composed of a system that can maintain a healthy state by absorbing a certain amount of water every day. With these facts in mind, many companies have developed and marketed various herbal ingredients to produce functional effects that can relieve stress or restore some of the weak body's functions to drinking water. The product that attracts the attention of modern people is an instant tea made to drink hot water anytime and anywhere.

The present inventors have developed corn beard tea which can be easily consumed by processing corn beard known to be effective in diuretic action, cholelithiasis, diabetes and the like (patent registration 10-0466550). However, the tea bag tea has the astringent taste and enjoyed taste peculiar to corn whiskers, which has a disadvantage in inferior palatability, and has a tendency to fall in functional aspect compared to health drinks which emphasized the recent functionality.

Therefore, the present inventors add corn powder and amino acids to corn whiskers to produce corn whiskers, which increases the sweetness of corn whiskers, has no objection to drinking, and imposes a function of inhibiting the decomposition of endorphins produced in the body. It was confirmed that the present invention was completed.

After all, an object of the present invention is to remove the astringent taste and enjoyed taste peculiar to the corn beard, increase the sweetness of the corn beard tea, there is no objection when drinking, and by adding an amino acid having the function of inhibiting the decomposition of endorphins produced in the body The present invention provides a method for producing the enhanced functional corn beard tea.

In order to achieve the above object, the present invention comprises the steps of (a) washing the corn stubble and cutting to a certain size, (b) heating the cut corn stubble at 140 ~ 160 ℃ for 30 to 45 seconds, (c) Drying the corn stubble after the steaming step for 1 hour at 20 to 40 ° C. for 1 hour, and then freeze-drying it for the second time, (d) submerging, steaming, drying and crushing the corn to prepare a powder, and ( e) it provides a method for producing a functional corn beard tea comprising the step of mixing the amino acid and corn powder prepared in the step (d) in a predetermined ratio to the lyophilized corn beard in step (c).

In the present invention, the mixing ratio in step (e) is preferably 100 to 1000 parts by weight of corn powder and 0.1 to 50 parts by weight of amino acid, more preferably lyophilized, based on 100 parts by weight of lyophilized corn whiskers. With respect to 100 parts by weight of corn whiskers, corn powder is 200 to 500 parts by weight and amino acids 1-10 parts by weight, the size of the corn powder is preferably 1 to 70 mesh, but is not limited thereto.

When the amount of the added amino acid is 0.1 parts by weight or less, the absolute amount is insufficient to properly perform the function of inhibiting the decomposition of endorphins, when more than 10 parts by weight will have an adverse effect in terms of cost. In addition, when the content of the corn powder is 100 parts by weight or less, it is difficult to remove the fishy and astringent taste of corn beard tea, and when it is 500 parts by weight or more, it is difficult to express the natural cool taste of corn beard tea.

In the present invention, the amino acids are leucine, lysine, methionine, methionine, valine, serine, cysteine, cystine, arginine, asparagine (asparagine), alanine, ornithine, isoleucine, isoleucine, treonine, tyrosine, glutamine, glutamic acid, glycine, glycine, histidine , Proline, taurine, and phenylalanine may be any one or more selected from the group consisting of, and it is more preferable to use DL-phenylalanine as the amino acid.

In the present invention, in addition to the corn whiskers, corn powder and amino acids in the step (e), any one or more selected from the group consisting of fruit extracts, food extracts, herbal extracts, mushroom extracts and food nutrient fortifying And, after the step (e) it may be characterized in that it further comprises the step of packaging the manufactured functional corn beard tea into a tea bag having pores through which water can pass.

The present invention also provides a functional corn beard tea prepared by the above method and containing corn beard, corn powder and amino acids.

The present invention also provides a functional corn beard tea bag tea prepared by the above method and packed with corn stubble, corn powder and amino acid in a tea bag with pores.

In the present invention, the tea bag inside may further contain any one or more selected from the group consisting of fruit extracts, plant extracts, herbal extracts, mushroom extracts and food fortifying agents in addition to corn whiskers, corn powder and amino acids.

In the present invention, the fruit extract is any one selected from the group consisting of banana extract, lemon extract, tangerine extract, pomegranate extract, orange extract, apple extract, melon extract, plum extract, watermelon extract, palm extract, pineapple extract and jujube extract It may be characterized by more than one, but is not limited thereto.

In addition, the plant extract, herb extract, green tea extract, round extract, gojija extract, aloe extract, brown rice extract, dandelion extract, white lotus extract, corn extract, plum extract, bokbunja extract, Schisandra extract, mulberry leaf extract, mugwort extract And lotus root extract may be any one or more selected from the group consisting of, but is not limited thereto.

In the present invention, the medicinal herb extract is a ginseng extract, red ginseng extract, ssanghwa extract, ginseng extract, sesame extract, cinnamon extract, sugar extract, dongja extract, ginger extract, deodeok extract, triticale extract, Cheongung extract It may be characterized in that it is any one or more selected from the group consisting of extracts, arbor extract, root extract and larva extract, but is not limited thereto.

In addition, the mushroom extract may be characterized in that any one or more selected from the group consisting of Ganoderma lucidum, fingerling mushrooms, situation mushrooms, oyster mushrooms, enoki mushrooms, pine mushrooms, stone mushrooms and cordyceps, but is not limited thereto.

In the present invention, the food fortifying agent may be any one or more selected from the group consisting of vitamins, iron, calcium and zinc, but is not limited thereto.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example 1 . Harvest of Corn Stubble

In order to make functional corn beard tea using corn stubble, it is important to first collect the corn stubble. Corn whiskers are the flower tufts of corn female flowers, which are initially white and moist, but turn red when the powder is finished, and wither when the fruit is ripe. Therefore, preferably during July, before the corn stubble dries.

Example 2 . Pretreatment of Corn Stubble

Corn whiskers collected according to Example 1 were washed with water to remove miscellaneous products after drying for a long time in the shade. In addition, it is desirable to remove too thin or dry skin that floats on the surface of the corn whiskers in the bath, it is preferable to dilute a small amount of vinegar in the bath to remove the fishy taste of the corn itself.

Washed corn whiskers were cut to size. If the corn stubble is cut too fine, it will come out of the tea bag packaging when leached in water, and if it is cut too large, it is inconvenient to put in the tea bag packaging, so it is preferable to cut about 1.0 to 1.5 mm.

Example 3 . Steaming and Drying of Corn Beards

In order to deactivate the enzymes in the corn whiskers, a steaming process was performed on the corn whiskers cut to a suitable size. The steamed corn whiskers soften, and also destroy the corn whisker cell membranes, allowing the soluble components to quickly blend in cold water. At this time, the conditions of the heating process was treated to steam for about 30 to 45 seconds at 140 ~ 160 ℃.

The steamed corn beard was subjected to the first drying process for about 1 hour at 20 ~ 40 ℃. Corn beard after the steaming process is a high-temperature state, it contains a lot of water, so that the moisture content while maintaining a temperature of 10 to 15% while lowering the temperature using a hot air.

Corn whiskers subjected to the first drying process were lyophilized to maintain the taste, aroma, and freshness of the food. In the freeze-drying method, a raw material was rapidly frozen to a temperature of −35 ° C. or lower, and then a high-tech method of drying by subliming moisture in a vacuum furnace of 0.1 to 1.0 atm.

Example 4. Corn Powder Preparation

To prepare the corn powder, the corn was first washed, cut into appropriate sizes, and then immersed in a 24-hour bath. The soaked corn was steamed for 2 to 3 hours at 140 to 160 ° C., and then dried by a hot air dryer to remove moisture. The dried corn was used to crush into 12 ~ 50mesh.

Example 5 . Addition of Corn Powder and Phenylalanine

Corn whiskers that have undergone the above process retain their distinctive astringent taste and enjoyed taste. Therefore, in order to remove the negative taste and increase the sweetness of the corn beard tea, by adding the phenylalanine having the function of inhibiting the decomposition of the sweet corn powder prepared according to Example 4, edolpine to the corn beard after the above process Functional beard corn tea was prepared (Table 1).

ingredient Compounding ratio (g) Corn Powder (12 ~ 50mesh) 371 Corn beard 100 DL-phenylalanine 5

Example 6 Tea bag packaging

The functional corn beard tea composition prepared by Example 5 was packaged in a tea bag for instant use. As shown in FIG. 2, the tea bag used a general-purpose instant tea bag, and the material of the tea bag is a material contained therein, which is easily dissolved in water and does not easily escape to the outside while the internal solid material does not easily escape to the outside. Cotton or nonwoven fabrics with pores were used. The tea bag is composed of a bag (10) consisting of the cotton cloth or non-woven fabric and a label (30) connected by a string (20), the user pours water into a container such as a cup and placed the bag (10) so as to submerge in water After enough contents in the bag, you can take out the bag using the label 30 connected with a string. Alternatively, the tea bag packaging may be made of only the receiving bag made of the cotton or non-woven fabric, and then leached into water, such as barley tea, and leached.

In the method of drinking the functional corn beard tea bag tea prepared as described above, an appropriate amount of boiling water is poured into a container, and the receiving bag 10 containing the functional corn beard composition is submerged in water. After a predetermined time, leachate begins to emerge from the functional corn beard composition contained in the bag and the color of the water turns to pale yellow. If the water color changes, shake the bag in that state to accelerate the leaching reaction, or leave it for a while to completely remove the bag.

Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

As described in detail above, the present invention removes the astringent taste and enjoyed taste peculiar to corn whiskers to increase the sweetness of corn whiskers, and there is no rejection when drinking, and amino acids having a function of inhibiting the decomposition of endorphins produced in the body. It is effective to provide a method for producing a functional corn beard tea with enhanced functionality.

1 is a diagram illustrating a method of manufacturing a functional corn beard tea according to the present invention.

Figure 2 shows a tea bag packaging used in the present invention.

Claims (16)

  1. Functional corn beard tea manufacturing method comprising the following steps:
    (a) washing the corn stubble and cutting it to a certain size;
    (b) heating the cut corn beard for 30 to 45 seconds at 140 to 160 ° C;
    (C) the first step of drying the corn beard after the steaming step for 1 hour at 20 ~ 40 ℃, and then lyophilized second;
    (d) submerging, steaming, drying and crushing the corn to produce a powder; And
    (e) mixing the amino acid and the corn powder prepared in the step (d) in a certain ratio to the lyophilized corn whiskers in the step (c).
  2. The method of claim 1, wherein the mixing ratio of step (e) is 100 to 1000 parts by weight of corn powder and 0.1 to 50 parts by weight of amino acid based on 100 parts by weight of lyophilized corn whiskers.
  3. The method according to claim 2, which is 200 to 500 parts by weight of corn powder and 1 to 10 parts by weight of amino acid based on 100 parts by weight of corn whiskers.
  4. The method of claim 1, wherein the amino acid is leucine, lysine, methionine, valine, serine, cysteine, cystine, arginine, asparagine ((asparagine), alanine, ornithine, isoleucine, threonine, tyrosine, glutamine, glutamic acid, glycine, glycine, histidine ), Proline, taurine, and phenylalanine.
  5. The method of claim 4, wherein the amino acid is DL-phenylalanine.
  6. The method of claim 1, wherein the size of the corn powder is characterized in that 1 ~ 70mesh.
  7. According to claim 1, wherein in addition to the corn whiskers, corn powder and amino acids in step (e) further comprising any one or more selected from the group consisting of fruit extracts, food extracts, herbal medicine extracts, mushroom extracts and food fortifying agents How to.
  8. The method of claim 1, further comprising, after step (e), packaging the manufactured functional corn mustard tea in a tea bag having pores through which water can permeate.
  9. Functional corn beard tea prepared by the method of any one of claims 1 to 7, which contains corn beard, corn powder and amino acids.
  10. A functional corn beard tea bag tea prepared by the method of claim 8, wherein corn whiskers, corn powder and amino acids are packaged inside a tea bag with pores.
  11. The method of claim 10, wherein the tea bag, corn whiskers, corn powder and amino acids in addition to any one or more selected from the group consisting of fruit extracts, plant extracts, herbal extracts, mushroom extracts and food fortifying Tea bag tea.
  12. The fruit extract of claim 11, wherein the fruit extract is selected from the group consisting of banana extract, lemon extract, tangerine extract, pomegranate extract, orange extract, apple extract, melon extract, plum extract, watermelon extract, palm extract, pineapple extract and jujube extract Tea bag tea, characterized in that any one or more.
  13. According to claim 11, The plant extract is herbal extract, green tea extract, round extract, goji berry extract, aloe extract, brown rice extract, dandelion extract, white lotus extract, corn extract, plum extract, bokbunja extract, Schisandra chinensis extract, mulberry leaf extract, mugwort extract Tea bag tea, characterized in that any one or more selected from the group consisting of extracts, cornus extract and lotus root extract.
  14. According to claim 11, The medicinal herb extract is a ginseng extract, red ginseng extract, ssanghwa extract, ginseng extract, sesame extract, cinnamon extract, Angelica extract, copper sperm extract, lychee radish extract, ginger extract, deodeok extract, triticale extract, cheongung extract, Tea bag tea, characterized in that any one or more selected from the group consisting of tree extract, arbor extract, root extract and two larvae extract.
  15. 12. The tea bag tea according to claim 11, wherein the mushroom extract is any one or more selected from the group consisting of ganoderma lucidum, fingerling mushroom, situation mushroom, oyster mushroom, enoki mushroom, matsutake mushroom, sakini mushroom and cordyceps sinensis.
  16. 12. The tea bag tea according to claim 11, wherein the food nutrient fortifying agent is any one or more selected from the group consisting of vitamins, iron, calcium and zinc.
KR1020050026485A 2005-03-30 2005-03-30 Funtional corn silk tea and method for preparing the same KR100492628B1 (en)

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Cited By (10)

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KR100733142B1 (en) 2006-12-12 2007-06-28 김학문 Corn silk tea which is suitable for korean's tastes and corn silk tea manufacturing method
KR100759064B1 (en) 2007-03-16 2007-09-14 허정탁 Method for making functional corn silk tea
KR100821855B1 (en) 2007-03-29 2008-04-14 광동제약 주식회사 Method for preparing sterilized corn silk extract
KR100838250B1 (en) * 2007-05-17 2008-06-23 (주)엔돌핀에프앤비 Method for development of tea bag using corn and corn silk
KR100915249B1 (en) * 2007-08-13 2009-09-03 김형래 Tea-bag type corn silk tea with improved flavor and method for preparing the same
KR101093013B1 (en) 2008-10-15 2011-12-26 대한민국 Corn silk picking method
KR101152874B1 (en) 2010-03-03 2012-06-12 김학문 Corn silk tea enhanced alkanoid and manufacturing method thereof
CN103843953A (en) * 2014-03-01 2014-06-11 黄艳英 Cannabis and fingered citron tea
CN104489170A (en) * 2014-11-27 2015-04-08 贾晓晨 Three treasures tea and making method thereof
CN105875986A (en) * 2014-11-07 2016-08-24 江苏学府生物工程有限公司 Production method of cordyceps militaris tea

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JP5636026B2 (en) * 2012-07-04 2014-12-03 クワン ドン ファーマスーティカル カンパニー,リミテッド Method for producing corn hair tea
CN102987027A (en) * 2012-12-14 2013-03-27 谭荔予 Dandelion drink and preparation method thereof
CN103404934B (en) * 2013-08-24 2015-07-01 江苏阜丰生物科技有限公司 Hang-over solid beverage containing glutamine and preparation method thereof
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KR850001074B1 (en) * 1982-07-29 1985-07-25 히라노 오오또리(平野鴻) Soft contact lens
KR840008746A (en) * 1983-05-25 1984-12-19 윤재구 Corn-based tea processing method
JPH05176681A (en) * 1991-10-31 1993-07-20 Houwaen:Kk Corn tea and its production
KR20010045764A (en) * 1999-11-08 2001-06-05 이면재 Noodle have corn material
JP3451085B1 (en) * 2002-09-20 2003-09-29 常夫 野口 Windmill for wind power generation

Cited By (10)

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Publication number Priority date Publication date Assignee Title
KR100733142B1 (en) 2006-12-12 2007-06-28 김학문 Corn silk tea which is suitable for korean's tastes and corn silk tea manufacturing method
KR100759064B1 (en) 2007-03-16 2007-09-14 허정탁 Method for making functional corn silk tea
KR100821855B1 (en) 2007-03-29 2008-04-14 광동제약 주식회사 Method for preparing sterilized corn silk extract
KR100838250B1 (en) * 2007-05-17 2008-06-23 (주)엔돌핀에프앤비 Method for development of tea bag using corn and corn silk
KR100915249B1 (en) * 2007-08-13 2009-09-03 김형래 Tea-bag type corn silk tea with improved flavor and method for preparing the same
KR101093013B1 (en) 2008-10-15 2011-12-26 대한민국 Corn silk picking method
KR101152874B1 (en) 2010-03-03 2012-06-12 김학문 Corn silk tea enhanced alkanoid and manufacturing method thereof
CN103843953A (en) * 2014-03-01 2014-06-11 黄艳英 Cannabis and fingered citron tea
CN105875986A (en) * 2014-11-07 2016-08-24 江苏学府生物工程有限公司 Production method of cordyceps militaris tea
CN104489170A (en) * 2014-11-27 2015-04-08 贾晓晨 Three treasures tea and making method thereof

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