KR100798425B1 - Refreshing Pure Green Tea - Google Patents

Abstract

The present invention relates to a composition of leached pure green tea and a method for producing the same, which is well hydrated with water, and contains 85 to 15% by weight of soft green tea leaves and 15 to 85% by weight of ultra fine green tea powder, based on the total weight of the composition. do.

In addition, the method for producing a cool pure green tea (cold, hot combined) composition that easily meets cold water is selected step of the composition raw material; Composition and content of the raw material of the composition; Selecting the green tea raw material; Green tea crushing step; Green tea grinding step by freeze grinding; Compounding step; Injection step; Inspection step; It characterized in that it comprises a packaging step.

To sum up, in order to satisfy the desire for pleasure and comfort, well-being is to rely on nature to inadvertently select a cup of tea to drink and drink tea that is pleasant to the mouth and eyes, refreshing the mind and beneficial to the body. It is a popular idea, but until now, green tea has been recognized as using water (hot water), and it is our common sense to evaluate it as a drink in winter.

It is a new tea that changes the thinking and suggests cool pure green tea that can be easily brewed in cold water that can be drunk regardless of season and water temperature, and its manufacturing method.

Cool pure green tea (cold, hot)

Description

Cool pure green tea composition easily blends with cold water and its manufacturing method {Refreshing Pure Green Tea}

1. Purpose of invention

Currently, green tea is regarded as a leach tea that is consumed by using water, which is mostly regarded as winter tea, and people who love green tea have a lot of seasonal inconveniences and complaints.

The purpose of the invention is to invent pure green tea of both cold and hot for the purpose of inventing pure green tea which easily matches with cold water in summer.

The purpose of the invention is to increase the income of the green tea farmers by securing a summer market dominated by cold coffee by inventing pure green tea that easily matches cold water.

2. Field of invention

1> Technology that minimizes the breakdown of beneficial ingredients of green tea, 2> Technology that produces particles that are extracted (collected) into cold water while maintaining its unique flavor and color, 3> Leached and extracted without distinction between cold and hot water Technology to make green tea, 4> Technology to make particles that absorb super-micronized green tea and general green tea quickly without water being entangled by the combination of blends, 5> Technology to make flavors in harmony with light and clean , 6> technology field where the color of tea is pale green with a light green color when drinking.

3. Prior art in the field

When processing green tea, it uses deep-seasoning method (green tea processing method that adds high temperature steam when processing), and it does not leach even after 3 to 5 minutes in cold water. There is this.

Since processing at high temperature loses the freshness and neatness of the life of green tea, there is a problem that the quality is reduced.

Since processing at a high temperature, the color of the tea is slightly brown, there is a problem in reducing the cooling feeling of cold water.

1> Technical problem of minimizing chemical change of green tea by heat by selecting freeze crusher as a technology for minimizing the breakdown of beneficial ingredients of green tea.

2> Technical field that maximizes the surface where green tea is in contact with water by ultra-fine grinding, which makes particles that shine in cold water while maintaining its unique flavor and color.

 3> Technical task of determining the composition and proportion of the formulation, in which the ultra-fine powdered green tea powder and the crushed ordinary green tea are absorbed quickly without being entangled in the combination,

4> Technical task of making cool brown rice green tea which is easy to match with cold water of such temperature as the temperature of water that the person feels the coolest refreshing sensation with the harmony that is light and clean.

5> Technical task to increase the refreshing feeling by combining the color of tea to be pale green (미 色 delicious color) when drinking,

6> It is a technical task to make a moisture-proof packaging to preserve the unique flavor of green tea.

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The present invention to achieve the above technical problem,
It contains 85 to 15% by weight of green tea powder, crushed to 15-25 mesh size, and 15 to 85% by weight of green tea powder, frozen to 800-1200 mesh size, based on the total weight of the cool pure green tea composition easily soluble in cold water. It provides a refreshing pure green tea composition easily in cold water, characterized in that the moisture of the frozen crushed green tea powder is 2% larger than the water of the crushed green tea.
In addition, the selection step of the composition raw material for selecting the processed general green tea to be a composition raw material; The composition is composed of green tea powder crushed to a size of 15-25 mesh, and green tea powder frozen in 800-1200 mesh size, and the content of the crushed green tea and the frozen green tea powder, respectively, 85 to 15% by weight and 15 Determining the composition and content of the composition set at ˜85% by weight; Selecting the green tea raw material; Green tea crushing step of crushing the green tea raw material selected in the selection step of the green tea raw material to 15 ~ 25 mesh size; Green tea grinding step of the green tea raw material selected in the selection step of the green tea raw material by freezing grinding to freeze grinding into 800 ~ 1200 mesh size; 85 to 15% by weight of green tea crushed in the green tea crushing step, and 15 to 85% by weight of green tea powder frozen in the green tea crushing step; Injecting the compound of the compounding step into a tea bag; An inspection step of inspecting the tea bag in which the combination is injected; And it provides a method of producing a cool pure green tea composition easy to shine in cold water, characterized in that it comprises a packaging step of packaging the tea bag without the defective product after the inspection.
The specific process is shown in Table 1.
order fair 1st process Selection of raw materials 2nd process Determination of composition and content of the composition 3rd process Selection of Green Tea Ingredients 4th process Green tea shredded 5th process Green tea grinding by freeze grinding 6th process combination 7th process Injection 8th process inspection 9th process Packing
1. Approximate Configuration

1> Selection of composition raw material

General green tea, which is collected from May 20 to June 10 grown in domestic clean areas and processed with green tea, is selected as a raw material.

2> Composition and content determination of the composition

Grinded soft green tea leaves (crushed green tea in 15-25 mesh size): 85-15% by weight

Ultrafine green tea powder (Green tea powder frozen in 800 ~ 1200 mesh size): 15 to 85% by weight

The content constituted by 100% of the total weight is determined.

3> Selection of Green Tea Ingredients

Check the clean area and the date of harvesting through the place where the green tea is purchased, and check the clean area and the date of collection. .

4> green tea shredding

Selected green tea is shredded to 120-160rpm with three-phase 220V power and shredded green tea in 15-25 mesh size so that the water of crushed green tea is within 5%. .

5> grinding green tea by freeze grinding

Minimize the chemical change of green tea by heat by grinding green tea with an industrial ultra-fine freeze crusher (HKP-30 manufactured by Korea Energy) that consumes three phase 40kw of power to minimize the breakdown of beneficial ingredients of crushed green tea. It is pulverized by the freezing grinding method, and it is pulverized into 800 ~ 1200 mesh fine powder to maintain the unique flavor and color of green tea, which is extracted in cold water, and the moisture of the ultrafine green tea powder is 7%. Keep it within the color and make the tea light pale green.

6> formulation

It is a raw material made so that the moisture of crushed green tea powder and crushed green tea differs by 2%. The blending amount of crushed green tea and ultra-fine green tea powder, which is equal to the blending ratio, is blended through the blender to create a harmony of lightness and neatness. I am formulated to mix ultra-fine green tea in cold water so that the rate of water absorption varies depending on the humidity of the raw material and the size of the particles, and the leaching proportional to the rate of absorption is related to the temperature of the water. To be done without.

7> injection

The blended ingredients are infused with an automatic tea bag machine (Italic forehead C 21) in a range of 120 to 140 per minute in a bag of 1 to 2 grams and subjected to aroma damping with a tea bag of polystyrene resin.

8> Inspection

Inspect the weight and packaging status of the disposable tea bags packed with polyethylene resin to screen for defective products.

9> Packing

The invention invents a cool pure green tea easily brewed in cold water by a process of sealing 10 to 300 tea bags without defects in a box (case).

2. Concrete process

Step 1: Selection of Ingredients for Composition

Green tea is selected as a raw material from general green tea collected and processed from May 20 to June 10, which are grown in domestic clean areas (Jeju, Hadong, Boseong).

Second Step: Composition and Determination of Composition

Grinded soft green tea leaves (crushed green tea in 15-25 mesh size): 85-15% by weight

Ultrafine green tea powder (Green tea powder frozen in 800 ~ 1200 mesh size): 15 to 85% by weight

The composition and content of the total weight of 100% determines the composition and content of the raw material of the cool pure green tea easily soluble in cold water.

Third Step: Selection of Green Tea Ingredients

Purchasing green tea from the source of proof of production, checking the clean area and the date of harvesting, there are no foreign substances and stems. do.

Fourth Process: Shredding Green Tea

Selected green tea is shredded to 120-160rpm with three-phase 220V power and shredded green tea in 15-25 mesh size so that the water of crushed green tea is within 5%. .

5th step: green tea grinding by freeze grinding

Minimize the chemical change of green tea by heat by grinding green tea with an industrial ultra-fine freeze crusher (HKP-30 manufactured by Korea Energy) that consumes three phase 40kw of power to minimize the breakdown of beneficial ingredients of crushed green tea. It is pulverized by the freezing grinding method, and it is pulverized into 800 ~ 1200 mesh ultra fine powder so that the particles are extracted in cold water while maintaining the unique flavor and color of green tea, and the moisture of the ultra fine green tea powder is within 7%. Keep the tea light pale green to off-white.

Step 6: blend

The ultrafine green tea powder is blended with a blending ratio of three to five horsepower 150 to 250 rpm for 7 to 15 minutes. It is formulated so that it can be well-cold in cold water. The rate of water absorption varies depending on the moisture content of the raw material and the particle size of the particles. It is easy to match with pure green tea.

7th Step: Injection

The blended ingredients are infused with an automatic tea bag machine (Italic Forehead C 21) in an amount of 1 to 2 g per minute into a filter bag and injected into the disposable tea bag made of polystyrene resin for aroma damping.

8th Step: Inspection

Inspect the weight and packaging status of the disposable tea bags packed with polyethylene resin to screen for defective products.

Step 9: Packaging

By inventing a tea bag without defects in a box (case) of 10 to 300 pieces and sealing with a test certificate, the invention invents a cool pure green tea that easily pours in cold water.

3. Example
Cool pure green tea (cold, warm combined) composition which easily meets the cold water according to the present invention having the configuration as mentioned above is prepared by the following manufacturing method.
Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are merely provided to more easily understand the present invention, but the present invention is not limited to the following examples.

Step 1: Selection of Ingredients for Composition

Green tea is selected as a raw material from general green tea collected and processed from May 20 to June 10, which are grown in domestic clean areas (Jeju, Hadong, Boseong).

Second Step: Composition and Determination of Composition

Grinded soft green tea leaves (crushed green tea in 15-25 mesh size): 85% by weight

Ultrafine green tea powder (Green tea powder frozen in 800 ~ 1200 mesh size): 15% by weight

The composition and content of the total weight of 100% determines the composition and content of the raw material of the cool pure green tea easily soluble in cold water.

Third Step: Selection of Green Tea Ingredients

The green tea to be purchased is verified through the source of proof of production, and there are no foreign substances and stems.

Fourth Process: Shredding Green Tea

Selected green tea is crushed to slow down to 140rpm with the power of three phase 220V. The green tea is shredded in 20 mesh size and the crushed green tea has less than 5% moisture.

5th step: green tea grinding by freeze grinding

Minimize the chemical change of green tea by heat by grinding green tea with an industrial ultra-fine freeze crusher (HKP-30 manufactured by Korea Energy) that consumes three phase 40kw of power to minimize the breakdown of beneficial ingredients of crushed green tea. It is pulverized by the freezing grinding method, and it is pulverized into 1200 mesh (Mesh) ultra fine powder so that the particles are extracted in cold water while maintaining the unique flavor and color of green tea, and the moisture of the ultra fine green tea powder is kept within 7%. Make the tea pale green to pale green.

Step 6: blend

The ultra-fine green tea is blended with cold water for 10 minutes by mixing the same amount as the blending ratio for 10 minutes with the blending ratio adjusted to the mixing ratio of ultrafine green tea powder and crushed green tea by 2%. The rate of water absorption varies depending on the humidity of the raw material and the size of the particle size, and the leaching (proportionately proportional to the rate of absorption) easily occurs in cold water due to the know-how obtained regardless of the temperature of the water. Becomes pure green tea.

7th Step: Injection

The blended ingredients are infused with an automatic tea bag machine (Italic forehead C 21) at a rate of 1.5 grams per minute into a bag of filter paper and then injected into a disposable tea bag made of polystyrene resin for aroma damping.

8th Step: Inspection

Inspect the weight and packaging status of the disposable tea bags packed with polyethylene resin to screen for defective products.

Step 9: Packaging

Invent a cool pure green tea that easily pours in cold water by putting 100 tea bags without defects into a box (case) and sealing them with a test certificate.

1. Functional effect of raw materials

1. Functional effect of raw materials

□ Green Tea (綠 茶 Camellia senensis)

Green tea is called Camellia senensis, which belongs to the Camellia family, and green tea is fermented.

Green tea is uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance, and contains various amino acids to give the tea a unique taste.

The composition of green tea is slightly different depending on the natural conditions such as soil, sunlight and humidity, and the time of picking the tea leaves, Kida method, and storage conditions. The faster the harvest time, the total nitrogen, caffeine, vitamin C, and free amino acids. The content is high, and the tannin (Tannin) is the more late tea leaves.

Tannin or Polyphenol is composed of 6 kinds of catechins, which greatly influences the color, aroma and taste of tea. It is collected 2-3 times in summer or autumn than fermented tea. The polyphenols in tea leaves are catechins with mild bitter taste, ester type catechins with bitter and astringent taste, and combined catechins with strong bitterness and mild astringent taste. Not stubborn

As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste and is steamed. Green tea is more caffeine than steamed tea.

Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low.

Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid, glutamic acid and aspartic acid, and bitter flavored arginine are included. In addition, the commercial value of tea varies depending on the content of this amino acid and other nitrogen compounds. Eventually, when the amount of sunshine decreases, the amino acids in tea leaves are increased and polyphenols are reduced, resulting in high quality tea.

Polyphenols (catechins) are said to release heavy metals out of the body, and a cup of green tea contains 30 to 50 mg of caffeine, and caffeine protects diuretics, prevents fatty liver, and is used as a nerve stimulant and protects the kidneys. It is confirmed to do.

Absorption of adequate amounts of caffeine in green tea reduces fatigue and increases the number of heart beats, strengthens the stomach, stimulates the secretion of gastric acid, and promotes digestion and constipation.

When you eat green tea (綠 茶 Camellia senensis) as leaching tea, only some of the beneficial ingredients of green tea are leached, but when you crush green tea and eat it as powder, eating the whole green tea increases the effect and absorbs even the ingredients that cannot be obtained as leaching tea. The use of green tea powder is increasing.

Green tea contains 250mg of vitamin C in 100g and is superior to other foods such as tocopherol, vitamin A and vitamin B. In addition, there are saponins and minerals.

According to the concrete data, the fragrance of green tea is now subdued throughout the life. Green tea enjoyed from the tip of the tongue comes to the table and enters cosmetics. I put green water on my underwear. Green tea also smells. Green tea diet was also introduced. It is loved as the main ingredient of well-being life.

Recently, green tea can inhibit skin aging as well as proliferation of cancer cells. It has been confirmed through research by Prof. Jin-Ho Jung and Eun-Hee Cheol of the Seoul National University School of Medicine (Kyunghyang News, June 21, p. 17). Learn about the benefits of green tea and how to drink it properly.

Green tea is usually good for controlling diabetes and blood pressure, preventing heart disease and tooth decay, detoxifying heavy metals, removing odors, inhibiting skin damage and aging, and anticancer activity.

The goodness of green tea (綠 茶 Camellia senensis) comes from the astringent catechins. Catechin is a type of antioxidant polyphenol that is found in red wine. Catechin inhibits the activity of free radicals that are harmful to the body that attacks normal cells in the body.

Anti-cancer, antibacterial and dietary effects are all thanks to catechins. Kim Young-kyung, a senior researcher at the Pacific Institute of Technology, said, “100g of green tea has 10-15g of catechins.” It is not only high in content, but also antioxidant power is up to several times higher than wine, vitamins C, E, and A. ”

Green tea also has caffeine. However, while 100 ml of coffee contains about 100 mg of caffeine, green tea is only 20-30 mg. Catechin slows down caffeine absorption. Unlike coffee, theanine in tea also prevents sudden arousal.

Min Won-gi, professor of diagnostic test medicine at Asan Medical Center in Seoul, said, “We had 20 smokers drink 150ml of green tea four times a day for four weeks, and the level of 'oxidized low-density lipoprotein (LDL)', which carries cholesterol levels and fat in the blood, fell. Said.

Along with oxidized LDL, the "sP-selectin" concentration, an indicator of atherosclerosis, has also dropped by almost half. Professor Min said, "It seems to have other effects such as antioxidant activity and poor platelet aggregation in green tea."

Chung Ho, a professor of dermatology at Seoul National University Hospital, said, "If you receive a lot of ultraviolet rays, skin cells burn or die." Green tea's catechins inhibit oxidative action, so applying or eating green tea can prevent skin damage and aging. " Explained.

Professor Seo Young-jun of Seoul National University pharmacopeias fed the green tea powder extract containing more than 60% of the catechin component (EGCG) of green tea 30 minutes before ethanol was administered to rats with gastric mucosa. Got the fact that there is.

Furthermore, human breast cancer cell death was also shown. In addition, domestic and international studies published in the international green tea symposium also showed that the effect of green tea on diabetes and cancer cells was suppressed.

Recently, research papers have published that catechins in green tea react directly with carcinogens to remove them. In a paper published in the February 2001 issue of the Journal of Molecular Structures, Professor Okajima of the Department of Chemistry, Saga University, Japan, said, “Because green tea catechins react with carcinogens benzopyrene and aflatoxin and bind to these carcinogen functional groups, carcinogens bind to genes You can't do that. ”

Benzopyrene is a representative carcinogen that occurs when smoke, tobacco smoke or some foods burn, and aflatoxin is a carcinogen produced by mold contaminated with food.

Sweden's Ph.D. team, Yihai Cao and Renhai Cao, published their findings on the study of green tea anticancer activity in terms of inhibiting angiogenesis in the world's leading scientific journal Nature.

Angiogenesis is the process of creating the blood vessels needed for cancer to grow and metastasize. For cancer to grow, the formation of blood vessels that supply oxygen and nutrients is essential.

To investigate whether green tea can inhibit angiogenesis, the researchers instructed rabbits to drink green tea instead of water to determine whether drinking green tea suppressed the formation of the ocular cornea.

As a result, it was found that EGCG, one of green tea and green tea components, inhibited angiogenesis. These findings suggest that drinking green tea can prevent and cure many diseases associated with neovascularization, including blindness caused by cancer and diabetes.

The concentration of green tea used in the experiment was 1.25%, and 708 μg / ml of EGCG was contained. The EGCG concentration in the blood was between 0.1 and 0.3 μM, which is equivalent to one person drinking two or three cups of tea.

This drinking green tea significantly inhibited the growth and progression of lung cancer in animal experiments. Since almost all cancers require neovascularization, these findings may explain why drinking green tea inhibits the growth of many types of cancer.

Attention to the study of "Prevention of Chronic Gastritis" In 2001, drinking new green tea in the United States caught the attention of academia when a new study showed that it could prevent chronic gastritis, the cause of stomach cancer.

In a study of more than 600 Chinese men and women, researchers found that people who drink green tea had only about half gastric cancer or gastritis compared to those who did not drink green tea.

In China, stomach cancer is the most common cancer in men and women. It is clear that healthy people drink more green tea than those with gastric cancer or gastritis. Even if you consider other factors that cause cancer, drinking green tea lowers your chances of developing stomach cancer. Moreover, the more green tea you drink or the longer you drink, the less likely you are to develop stomach cancer. Chang Zhou Feng, Ph.D., at the University of California, Los Angeles (UCLA), presented the findings in the May 2001 issue of the International Journal of Cancer.

How can you eat green tea that is good for your body? Literally drinking tea is still common. When choosing green tea, the leaves are thin, glossy, and dry. You should feel firm and heavy when you hold it in your hand. The harvesting time is divided into the first water wheel, two water wheels (mid-June to late June), three water wheels (late September to early October), etc. selected from April 20 to May 10. The first water car quality is the best.

The quality of tea is influenced by water quality, temperature, time and bowl. Usually clean springs are best. When the tap starts to boil, open the kettle lid and boil for another 1 to 3 minutes to let the chlorine fly away.

High-grade green tea is suitable at low temperatures of 50 to 60 degrees to prevent catechins from escaping and to make the rich amino acid ingredients look good.

Low-grade green tea is unlikely to taste rich, so it is leached in boiling water for a short time. Green tea is not fermented, so if the bowl's warmth is strong, it will have a bitter or bitter taste.

Among the porcelain products, it is suitable to cool quickly when hot water is poured. It is weak to light, heat and moisture, and green tea is easily damaged. Avoid storage at high temperature and high humidity.

Green tea also absorbs odors, so you can seal it with a vacuum pack and store it in the refrigerator. On the other hand, if you drink the leaves off, catechins and vitamin E, etc. may not be sufficiently dissolved in water. Eventually, good ingredients will remain in the green tea residue.

Therefore, gradually getting tea leaves are attracting attention. Green tea leaves are added when cooking, or green tea leaf wraps with meat. Green tea powder is also used to make kalguksu, sujebi, pancake, and rice cakes.

As a specific component of green tea, which has been proved by modern science, most of the tea leaves of the tea are occupied by water (75 to 80%), but the soluble component of the solid content is less than 50%. Soluble ingredients are water-soluble substances, and the tannins of tea that give us a taste are polyphenols (catechins), amino acids, caffeine, and sugars.

Among them, polyphenols are called 10 to 18 tea tannins or catechins. 50% fiber, 15% protein (including enzymes), carbohydrate 7% (pectin 3.2-6.4%), sugar 0.9-2.3%, glucose + fructose 0.3-0.8%, lipid 7%, free amino acids and peptides 1.6-5 Other nucleic acids, saponins, fragrance components, etc., including%, 2-4% caffeine, 5% minerals and 0.5% organic acids.

According to the data provided by the tea test site of the Jeonnam Agricultural Research and Development Institute of Korea, the new important function of green tea is the efficacy of catechins. The catechins are contained in about 10 to 18% of dried tea leaves, and about 10 species were separated until the early 1980s, but about 70 species have been isolated and modern in structure. It belongs to flavonoids in chemical structure and contributes to 70 to 75% of tea bitterness.

Representatives are EC, ECG, ECG and EGCG. Therefore, many scientists have paid attention to the function of catechin and its efficacy is so large that it is the most actively studied field. Therefore, I will first briefly talk about the efficacy of catechins.

(1) anti-tumor, carcinogenic activity

According to the WHO, 35% of cancer deaths are caused by food, and 60 to 90% of the causes are caused by nitroso compounds. Green tea extract prevents nitrates from being reduced to nitrites. In particular, green tea extracts are remarkable when catechin solutions are used.

Lung cancer occurs when the carcinogens of tobacco are given to rats, and drinking green tea catechins can halve the incidence of cancer. The rats fed catechins and subcutaneous transplantation of sarcoma 180, a tumor cell, showed that the rats in the catechin group had significant tumor suppressor effect compared to the control group.

(2) mutation inhibition effect

Green tea extract and catechin EGCG significantly reduced the mutants of amine and benzopyrene, which are mutants of burnt fish and burnt meat. Other studies have shown that EGCG strongly inhibits the incidence of subtilis and natural mutations, and tea catechins have the ability to repair DNA damage in Escherichia coli by ultraviolet (UV) irradiation.

(3) antioxidant activity

The most basic physiological action of tea catechins is strong reducibility and protein binding, and the effect is that the structure of catechin has many phenolic OH groups in the molecule.

(A) Prevention of oxidation of edible oils and fats

Studies on the antioxidant activity of tea leaves have shown that the addition of soybean catechins shows strong antioxidant properties, and it is synergistic with caffeine. Vitamin E showed potent antioxidant effects against vegetable oils and fish oils such as soybean oil and rapeseed oil, which were ineffective.

(B) suppression of lipids and lipid peroxides in the body;

Studies of catechins' antioxidant activity have shown that EGCG inhibits oxidation of lipids in the liver. In addition, the catechin component is said to have a great synergistic effect when vitamin E, C, citric acid and tartaric acid coexist.

(C) prevention of color fading

The natural color fast fading, such as carotene and paprika, has the effect of preventing the fading is expected to improve the quality of beverages and sweets.

(4) anti-aging effect and removal of free radicals

When stressed, adrenaline and noradrenaline are secreted, causing muscle tension and high levels of free radicals. Free eadical and free radicals produced by internal or external factors oxidize unsaturated fatty acids in fat to form lipid peroxide, accumulate or damage it in tissues, resulting in aging or adult diseases such as atherosclerosis, cancer, stroke, and myocardium. Causes infarction, gastric ulcers and allergies.

(5) blood cholesterol lowering effect

Hypercholesterolemia is a risk factor for circulatory diseases such as atherosclerosis, myocardial infarction, and cerebral hemorrhage. Therefore, it is necessary to maintain blood cholesterol levels to prevent these diseases. The increase in the concentration of cholesterol (bad cholesterol) with 0.5 to 2.0% of tea catechin or EGCG was significantly suppressed.

In particular, catechin EGCG, the most common tea, strongly inhibited the intestinal absorption of cholesterol.

(6) hypertension and hypoglycemic action

Hypertension is controlled by substances such as eye tension. In other words, inactive anion tension I is converted into an anion tension II having a strong synergistic effect on blood pressure by an anging tension converting enzyme (ACE). Therefore, it has a blood pressure lowering effect of a compound that inhibits the action of ACE (converting enzyme).

ECG and EGCG showed significant inhibitory effects on ACE. In addition, administration of catechin supplementation to hypertensive spontaneous and stroke-induced rats suppressed the increase in blood pressure in rats, and the latter resulted in a delay in stroke initiation and longer lifespan.

(7) antibacterial and detoxification

Recently, catechins have been demonstrated to have strong antibacterial and antiviral activity. Tea catechins and theaflavin of black tea have strong antibacterial activity against food poisoning bacteria such as Staphylococcus aureus and enteritis Vibrio.

In addition, tea catechin confirmed that it has a bactericidal effect against the pathogenic bacteria such as cholera, dysentery and detoxification. The addition of tea catechin solution to influenza viruses A and B completely inhibited the growth of the virus even at very dilute concentrations.

(8) inhibitory action of tartar formation

Tooth decay causes dental plaque formation by the tartar-containing enzyme of streptococus (mutans), but tea catechins not only have bactericidal effects on caries but also inhibit tartar synthase. Suppresses the formation of tartar.

(9) anti-allergic and immune system activation

One of the causes of allergy is allergic symptoms from mast cells that are specifically bound and activated with immunoglobulin antibodies (IgE) attached to the surface of mast cells in tissues. Histamine is released to cause the inflammation (炎症) undergoes a process (過程).

It was reported that green tea extract and tea catechins had histamine-inhibiting activity of master por, especially EGCG showed strong activity.

(10) bad breath and odor removal

Ammonia, trimethamine (smells of fish), hydrogen emulsion, and methylmelcaptan are called four odors. Tea catechins are a type of flavonoid that has a strong deodorant effect, effectively eliminating bad odors.

(11) heavy metal removal effect

Green tea showed strong adsorption of heavy metals. Professor Kimura of Japan added 0.5g of tea leaves to a sample solution containing 9 heavy metal ions including cadmium, mixed them for 30 minutes, and then measured the heavy metals in the filtrate. 77% cadmium, 80% lead, 61 copper % Adsorption rate.

(12) Body fat accumulation inhibitory effect and diet effect

Inhibiting the absorption of body fat by wet and inhibiting the accumulation of body fat was confirmed in animal experiments. Green tea is a low-calorie drink because it contains little calories, and drinking green tea and exercising has the effect of consuming fat.

2. Effect of invention
The effect of the cool pure green tea (cold, warm combined) that easily falls into cold water prepared by the above embodiment is as follows.

Put a packet of commercial green tea in 100 ml of cold water at 8 to 14 ℃, shake the tea bag 2 to 4 times, start to make it after 40 seconds, and be able to drink tea coolly in 2 minutes. The effect of the invention of pure green tea.

The light green color which quickly rises from the ultra fine green tea powder adds a refreshing feeling, which is superior to that of ordinary green tea, and is the effect of the invention of the cool pure green tea which easily falls in cold water.

Cool pure green tea that easily meets cold water is able to create demand regardless of the season due to the combination of cold and hot temperatures regardless of the temperature of the water, which increases the company's profit as a result of increasing corporate productivity. .

The result of increasing the income of green tea farmers with cool pure green tea that easily matches with cold water that replaces the demand for cold coffee in summer is the effect of the invention.

Up to now, compared to the time to drink green tea in hot water to cool in the refrigerator for a long time anytime, anywhere, regardless of temperature, the convenience and coolness and refreshment to drink water is the effect of the present invention.

Sensory comparison of cold pure green tea (cold, warm) for easy soaking in cold water

This test shows the most popular products in the market based on 100ml of water at 10 ℃.

division Cool pure green tea that easily blends into cold water General Brown Rice Tea Plain net green tea A good time 40 seconds 3 minutes 4 minutes 3 minutes last color green A slight off-white Colorless incense Green tea flavor Slightly savvy Unscented flavor The taste of dark green tea weakness weakness Hot water 2 sec 7 sec 10 sec

[Note] According to the general method of drinking green tea, put green tea in water at 85-95 ℃ and it will be easy to drink in two minutes. After 2 minutes, the tannins will become dark and light, and the protein and clean taste will disappear.

This test shows the results of tasting of 20 males and 20 females in their teens and 20s. Desserts in cool pure melting water, easily immersed in cold water, and stir 3 to 5 times. Getting started proves rapid extraction.

This test proved that the product is a cool pure green tea that easily meets cold water and a product that overcomes seasonal characteristics by combining well in hot water.

As the test proves, the green color in cold water is the result of the cool image of the product as a result of enhancing the refreshment of the car.

The present invention is the effect of the present invention to increase the income of farmers by demand as a soft drink to replace the cold coffee in summer as a cool refreshing product.

references

Food Industry Tax Officer

Lee Jung-ae, a publisher of tea in Sansa

Claims (2)

It contains 85 to 15% by weight of green tea powder, crushed to 15-25 mesh size, and 15 to 85% by weight of green tea powder, frozen to 800-1200 mesh size, based on the total weight of the cool pure green tea composition easily soluble in cold water. Cool pure green tea composition easily cold water, characterized in that the moisture of the frozen crushed green tea powder is more than 2% difference than the water of the crushed green tea. Selecting a composition raw material for selecting a processed general green tea to be a composition raw material; The composition is composed of green tea powder crushed to a size of 15-25 mesh, and green tea powder frozen in 800-1200 mesh size, and the content of the crushed green tea and the frozen green tea powder, respectively, 85 to 15% by weight and 15 Determining the composition and content of the composition set at ˜85% by weight; Selecting the green tea raw material; Green tea crushing step of crushing the green tea raw material selected in the selection step of the green tea raw material to 15 ~ 25 mesh size; Green tea grinding step of the green tea raw material selected in the selection step of the green tea raw material by freezing grinding to freeze grinding into 800 ~ 1200 mesh size; 85 to 15% by weight of green tea crushed in the green tea crushing step, and a blending step of combining 15 to 85% by weight of green tea powder frozen in the green tea crushing step; Injecting the compound of the compounding step into a tea bag; An inspection step of inspecting the tea bag in which the combination is injected; And a packaging step of packaging the tea bag without the defective product after the inspection.