KR100572962B1 - Herb tea bag using herb bud - Google Patents

Abstract

The present invention relates to a functional herbal tea bag using herbal shoots, and more particularly, obtained by grinding cold water extract residues of herbal shoots in a pulverized product obtained by cutting and drying the leaves, stems or flower parts of mature herbal plants. It relates to a herbal tea tea bag packaged in a tea bag for mixing the ground product in a ratio of 1: 1 (w / w) and then drinking it in boiling water.

The present invention combines all kinds of nutritional tonic ingredients such as vitamins and minerals of the herbaceous sprouts in the optimal blending ratio, flavor, taste, touch and efficacy unique to mature herb plants, and promotes bowel movement, diet effect, etc. It is a very useful invention in the food industry because it has an excellent effect of providing a new herbal tea with enhanced functionality.

Herbs, Nutritious Tonic, Herbal Tea

Description

Functional tea bag using herb tea {Herb tea bag using herb bud}

The present invention relates to a functional herbal tea bag using herbal shoots, and more particularly, obtained by grinding cold water extract residues of herbal shoots in a pulverized product obtained by cutting and drying the leaves, stems or flower parts of mature herbal plants. The present invention relates to a functional herbal tea tea bag in which the ground powder is mixed in a ratio of 1: 1 (w / w) to enhance functionality and functionality.

Herbs are herbaceous plants in which flowers, seeds, stems, leaves, and roots are useful to humans, and have played an important role in the treatment of analgesic and soothing, as well as herbs for embalming and insecticide. It is a natural material that is attracting more and more attention due to its toxicity, concern about environmental pollution and its excellent efficacy.

Herbs have three main effects: First, they provide the effects of relaxation and relaxation due to the inherent aroma of herbs. Second, because the herbs contain a large amount of minerals, It is to increase the resistance to disease, and third, the bitter taste of herbs to promote the secretion of gastric juice, improve appetite and improve digestion.

However, recently, it is known that nutrient tonic components such as various nutrients and growth-related enzymes necessary for growth in the shoots of plants are aggregated, and carbonated beverages using the extract of pine sprout (Publication No. 1996-3614) and cosmetic compositions using various extracts of sprouts ( Various products using a sprout sprout extract, such as Publication No. 2002-33298) have been disclosed.

The sprouts of these plants are known to be about 3 to 20 times more than the fully grown plants, such as vitamins and minerals. Especially, in the case of vitamin B, the content is 3 to 6 days after germination. A 15-fold increase, 5-10 days after germination, is reported to have the highest nutritional density. In addition, new shoots are known to grow hair, prevent aging, and diet, and broccoli sprouts have been found to contain high amounts of powerful antioxidants that prevent cancer.

The present invention has been devised in view of the above-mentioned points, and is rich in nutrient tonic components such as various vitamins and minerals in dry crushed leaves, stems, or flower parts of mature herb plants that exhibit the unique aroma, taste, and freshness of herbs. It is an object of the present invention to provide a herbal tea tea bag which remarkably enhances functionality and functionality by mixing cold water extract residue pulverized powder of the herbaceous sprouts contained in the optimum ratio.

The object of the present invention is to pulverize the leaves, stems or flower parts of the mature herb plants after milling and drying to prepare a pulverized with a distinctive aroma, taste, and freshness of herbs, cold water extract of herbal plant sprouts grown to 1-2cm After milling the residue to prepare a pulverized product from which various nutrients and growth-related enzymes are extracted, and then mixing each of the pulverized powder in various mixing ratios to produce a herbal tea tea bags, and to target commercial green tea and commercial herbal tea The sensory test was performed to confirm the superiority and the optimal mixing ratio of the consumer's preference, and then the constipation and obesity patients were examined by examining the bowel movement promoting effect and the diet effect to achieve the superiority of the present invention.

In accordance with the above object, the present invention provides a functional herbal tea bag containing herbal extract.

The herbal tea bag of the present invention is a pulverized product obtained by cutting and drying the leaves, stems, or flowers of mature herbal plants, and pulverizing the cold water extract residue of the herbaceous shoots. w / w) mixed with boiling water and characterized in that the packaging is made of tea bags for drinking.

In the present invention, the herb plants are rosemary, lavender, thyme, sage, peppermint, spearmint, lemongrass, rosehip, echinacea, jacquard, sweet fennel, mate, yukari, ginger, chamomile, stevia, jasmine, lilac, orange Although flowers, eye brights, orchids, mauves and the like can be exemplified, the present invention is not limited thereto, and may be arbitrarily selected from herbal plants used as teas, and two or more kinds of herbal extracts may be arbitrarily selected.

In the present invention, the dry pulverized leaves, stems or flower parts of the mature herb plant is prepared by cutting the leaves, stems or flower parts to dry the moisture content to 14% or less and then grinding them into 150-200 mesh sieves. From this, excellent sensory properties such as the aroma and taste, freshness and freshness unique to herbs are provided.

In the present invention, the residue pulverized product of the cold water extract of the herbaceous sprout is added to the volume of water by 5 to 15 times as an extraction solvent so that the nutritious tonic component is not broken by cutting the herbaceous sprout, at 1 to 15 days at 2 to 12 ° C. After dipping and extracting the active ingredient, the residue obtained by centrifugation may be prepared by hot air drying and then grinding into a 150-200 mesh sieve. At this time, the herb shoots are most preferably in the order of 1 ~ 2cm having the highest nutritional density, from which various vitamins and minerals aggregated in the herb shoots are provided to provide more enhanced functionality such as bowel movement promoting effect and diet effect.

Herbal tea of the present invention is prepared by mixing the dry pulverized leaves of the leaf, stem or flower of the mature herbal plant and the cold water extract residue crushed herb, the mixing ratio at this time is flavor, taste, freshness, touch, The ratio of 1: 1 (w / w) is most preferable for the freshness and overall acceptability.

Herbal tea of the present invention prepared as described above, the fragrance, refreshing and light mouth feel, and also provides a more enhanced functionality such as bowel promotion effect, diet effect with excellent sensory to feel refreshing, especially between meals Ingestion of 180cc two or three times a day shows excellent effects on constipation as well as obesity, kidney disease, fatigue and cold.

Hereinafter, the configuration of the present invention will be described in detail by way of examples, but the scope of the present invention is not limited thereto.

Example 1: Preparation of Rosemary Herbal Tea Tea Bag

① The rosemary leaves were cut and washed thoroughly, and then dried in a shade of 14% or less. 500 g of the dry rosemary leaf was pulverized with a 150 mesh sieve to obtain pulverized product a.

② Cut rosemary sprouts grown to 1.5cm, wash them thoroughly, and dry them completely. 500 g of completely dried rosemary shoots were soaked in 5 L of water at 7 ° C. for 12 hours and then centrifuged at 10,000 g. The residue obtained therefrom was dried by hot air drying and then pulverized with a 150 mesh sieve to obtain a pulverized product b.

③ The pulverized product a obtained in the above ① and the pulverized product b obtained in the above ② are respectively 5: 5 (w / w), 4: 6 (w / w), 6: 4 (w / w), and 2: 8 (w). / w), and mixed in a ratio of 8: 2 (w / w) and then packed in a tea bag to obtain a rosemary herb tea bags A, B, C, D, E of the same weight, respectively.

Example 2: Preparation of Sage Herbal Tea Tea Bag

Sage herb tea bags F, G, H, I, J were obtained in the same manner as in Example 1 using sage instead of rosemary as a herbaceous plant.

Example 3: Preparation of Time Herbal Tea Bag

The thyme tea tea bags K, L, M, N, O were obtained in the same manner as in Example 1 using thyme instead of rosemary as an herbal plant.

Experimental Example 1: sensory test

For each herbal tea tea bag of Example 1-3 prepared as described above, the sensory test on the taste degree was repeatedly performed twice for 20 sensory test personnel as shown in Table 1 below. At this time, a five-point comparison scale method was used, and the criteria were very good (5), good (4), normal (3), disliked (2) and disliked (1). The average of the responses scores was calculated. In addition, the same test was conducted using a commercially available green tea tea bag and a general herbal tea tea bag containing no residue of its herbaceous extract.

Sensory test result incense flavor Freshness Mouth feel Refreshing Overall preference Commercial green tea 3.5 3.5 3.2 3.4 3.2 3.5 Own herbal tea 4.2 4.1 4.1 4.0 4.0 4.0 A 4.6 4.7 4.7 4.5 4.7 4.6 B 4.2 4.3 4.4 4.2 4.5 4.2 C 4.4 4.4 4.5 4.3 4.3 4.3 D 4.1 4.3 4.4 4.2 4.4 4.2 E 4.4 4.3 4.5 4.3 4.5 4.4 F 4.6 4.6 4.7 4.6 4.7 4.7 G 4.2 4.3 4.4 4.2 4.5 4.4 H 4.5 4.5 4.5 4.4 4.4 4.5 I 4.2 4.2 4.3 4.2 4.4 4.2 J 4.4 4.4 4.4 4.3 4.3 4.3 K 4.6 4.6 4.6 4.6 4.7 4.6 L 4.2 4.2 4.3 4.2 4.5 4.2 M 4.5 4.3 4.4 4.3 4.4 4.3 N 4.2 4.3 4.3 4.2 4.4 4.3 O 4.4 4.4 4.4 4.3 4.3 4.4

From the test results of Table 1, the herbal tea tea bag containing the herbal pure cold water extract residue of the present invention is more flavor, taste, freshness, and touch than the conventional green tea tea bag that does not contain the herbal tea cold water extract residue It was found to have a much better sensory function in all items such as (Mouth feel), freshness and overall acceptability, and in particular, the sensory inspectors highly appreciated the herbal tea of the present invention in terms of freshness and freshness (freshness).

In addition, it can be seen from Table 1 that the optimum mixing ratio of the herbal tea composition of the present invention is 5: 5 (w / w), that is, 1: 1 (w / w).

Experimental Example 2: bowel movement promoting effect and diet effect

Among five male and female volunteers with constipation and obesity, five randomly selected experimenters of the same height (for teenage men: 160 cm, teenage girls: 150 cm, thirties men: 175 cm, and thirties women: 160 cm) , In Example 3, the time herbal tea K of the present invention prepared at an optimal mixing ratio of 1: 1 (w / w) after drinking 180cc twice daily between meals for two weeks, the weight change and the degree of constipation improvement The measurement is shown in Table 2 below. At this time, no drugs other than this herbal tea were taken.

Before taking After taking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 M 1 80.5 4 days 74.5 1 day Guy 2 78.5 4 days 73.1 1 day South 3 76.8 3 days 71.0 1 day South 4 77.2 3 days 72.5 1 day South 5 79.4 4 days 73.4 1 day W 1 70.5 4 days 65.5 1 day W 2 70.2 4 days 65.8 1 day W 3 69.5 3 days 64.0 1 day 4 71.6 4 days 66.0 1 day W 5 69.8 3 days 64.9 1 day 30 spaces M 1 100.5 4 days 93.5 1 day Guy 2 98.5 3 days 95.1 1 day South 3 120.0 4 days 112.8 1 day South 4 105.5 4 days 99.2 1 day South 5 95.9 3 days 90.8 1 day W 1 78.9 3 days 73.5 1 day W 2 85.5 4 days 80.0 1 day W 3 80.5 4 days 75.0 1 day 4 82.0 4 days 75.8 1 day W 5 79.5 3 days 74.5 1 day

From the test results of Table 2, it was found that the herbal tea of the present invention is an excellent functional food exhibiting an excellent constipation improvement effect and weight loss effect of 100%, and all the experimenters were more tired than normal when ingesting the herbal tea of the present invention. The speed and speed of digestion were high.

As described clearly through the above embodiment, the present invention is a powder obtained by pulverizing the leaves, stems or flower parts of the mature herb plants after milling and drying and milling the cold water extract residue of the herbaceous plants 1: It is a functional herbal tea tea bag that is mixed in a ratio of 1 (w / w) and then packed with tea bags so that it can be consumed in boiling water for drinking. Various flavors of herbal sprouts are used for the aroma, taste, touch and efficacy unique to mature herbal plants. By combining all kinds of nutritional tonic ingredients such as vitamins and minerals at the optimum mixing ratio, it is excellent to provide new herbal teas that have not existed until now with enhanced functionality such as facilitation effect and diet effect with excellent fragrance and refreshing sensuality Since it is effective, it is a very useful invention in the food industry.

Claims (1)

After cutting and drying the leaves, stems, or flowers of the mature herb plant, the pulverized product is pulverized, and 5-15 times the volume of water is added to the herb sprouts and immersed at 2-12 ° C. for 1 hour to 15 days to extract the active ingredient. After centrifugation of the residue obtained by pulverizing the pulverized product, mixed with a ratio of 1: 1 (w / w), then packed in a tea bag in a functional herbal tea tea bag soaked in boiling water for drinking.