KR100899889B1 - Method for preparing leached tea and extracted tea containing lemon and lemon balm, and leached tea and extracted tea prepared therefrom - Google Patents

Abstract

The present invention comprises 40 to 60% by weight lemon pulp and 60 to 40% by weight lemon balm (Melissa); Or lemon pulp 22 to 45 wt%, lemon balm 45 to 30 wt%, citric acid 10 to 7 wt%, vitamin C 8 to 5 wt%, stevioside 5 to 8 wt% and collagen 10 to 5 wt% It relates to a method for producing a leach tea and a liquid extract tea containing a lemon and lemon balm characterized in that, and a leach tea and a liquid extract tea prepared therefrom.

According to the present invention, by adding lemon balm to the lemon to increase the functional properties and effects they have to increase the brain activity to improve understanding and memory, lemon balm by the pressure transfer method to the flavor volatilized during drying of the lemon By transferring into the tissue can maintain the flavor of the lemon for a long time, improve the flavor to easily use the manufactured leaching tea and liquid extraction tea can improve the palatability and convenience.

Lemon pulp, lemon balm, melissa, citric acid, vitamin C, stevioside, collagen, pressurized transfer, leach tea, liquid extract tea

Description

METHODS FOR PREPARING LEACHED TEA AND EXTRACTED TEA CONTAINING LEMON AND LEMON BALM, AND LEACHED TEA AND EXTRACTED TEA PREPARED THEREFROM}

The present invention invented a new composition of well-being teas and beverages for global students and researchers in the brain to enhance brain activity, enhance understanding and memory, and provide a refreshing mood, nerve (depression), breathing, heart, circulation, digestion The second purpose is to promote the prevention of modern geriatric diseases and to develop new flavors for tea and beverages in a life loved by all people around the world. It is a technical field to create a new composition to increase the memory.

In order to achieve the above purpose, the fresh lemon pulp is transferred into the lemon balm (Melissa) tissue by physical method, and by compression molding to have a high-purity flavor, creating a suitable flavor to the taste of the world, sugar-free, colorless, It is the technical field of the invention of lemon balm (Melissa) well-being tea and drink of the world by a preservative-free, synthetic fragrance.

Patent 10-2006-0047878 (2006.05.28.), Patent 10-2006-0045431 (2006.05.26), filed by the same applicant as the applicant of the present invention, which transfers collagen and vitamin C citric acid pulp into tissue of green tea (tea). There are many others.

In order to achieve the object of the present invention, it is a task to improve the taste by improving the brain activity to enhance the comprehension memory and to provide a refreshing mood and improve the flavor that can be easily used by providing tea and beverage composition.

The purpose of the present invention is to add lemon balm to lemon to increase the brain's activity by increasing the functional properties and effects they have, to improve understanding and memory, lemon balm by the pressure transfer method to the flavor volatilized during drying of the lemon By transferring into the tissue, lemon preservation and flavor can be maintained for a long time, and leach tea and liquid extract tea containing lemon and lemon balm can improve taste and convenience by improving flavor to easily use the prepared leach tea and liquid extract tea. To provide a method for producing and leaching tea and liquid extraction tea prepared therefrom.

In order to achieve the above object to be solved for the purpose of the present invention, the technical steps clearly and concisely present the step-by-step object and method as a means for solving the problem step by step as follows.

<Manufacturing process of the leaching car of the present invention>
The first step (P 001) is a technical step of selecting raw materials, the main raw materials are lemon pulp and melissa (lemon balm), citric acid is selected for sourness, and stevioside is selected for sweetness. Select citric acid, vitamin C and stevioside for sweet and sour, lemon pulp, lemon balm (melissa) and stevioside to preserve long-lasting fresh and soft sweetness Collagen, vitamin C, citric acid, lemon pulp and lemon balm (Melissa) are selected to increase, and lemon pulp and collagen are selected as a film and raw material binding force to prevent oxidation of vitamin C. It is a technical step to determine raw materials for well-being leaching tea and liquid extraction tea of non-flavored fragrances.

The second step (P 002) is a technical step of determining the blending standard and the composition ratio, and determines the blending ratio of the raw material to 40 to 60% by weight of lemon pulp and 60 to 40% by weight of lemon balm (Melissa); Or lemon pulp 22 to 45% by weight, lemon balm (Melissa) 45 to 30% by weight, additives to improve flavor 10 to 7% citric acid, 8 to 5% by weight vitamin C, 5 to 8% by weight stevioside and collagen It is a technical step to determine the blending ratio of the raw material to 10 to 5% by weight.

The third step (P 003) is a technical step of screening and washing the lemon, selecting the same amount of lemon as the blending ratio of the second step and injecting the lemon into the tank with 5-8% salt solution Technical step of removing the remaining salt and foreign substances in the lemon rind by washing the foreign matter in the lemon rind (果 물질) by 10 to 15 minutes up and down and moving the lemon back to the purified water tank again by using the air for 10 to 15 minutes All.

The fourth step (P 004) is a technical step of cutting, cutting the washed lemon of the third step to a size of 1 to 3 mm using a power three-phase two-horsepower cutter to enlarge the surface of the pulp of the mixture It is a technical step to facilitate the penetration transition.

The fifth step (P 005) is a technical step of crushing the lemon balm (Melissa), the same amount of lemon balm (Melissa) in the same amount as the raw material mixing ratio of the second step through a three-phase two-horsepower crusher at a speed of 60 rpm It is a technical step of crushing to a size of 2-3 mm to enlarge the surface of the lemon balm (Melissa) to facilitate the penetration transition.

The sixth step (P 006) is a technical step of mixing. The cut lemon of the fourth step and the crushed lemon balm (Melissa) of the fifth step are 15 to 250 rpm with a power three-phase five horsepower mixer. Mix for 30 minutes; Alternatively, the cut lemon of the fourth step and the crushed lemon balm (Melissa) of the fifth step are first mixed with a power three-phase five horsepower mixer at a speed of 250 rpm for 15 to 30 minutes, and the raw material of the second step It is a technical step of mixing the same amount of vitamin C, steviosides, collagen and citric acid in the same manner as the mixing ratio in the second method, and then mixing the primary mixture and secondary mixture in the same manner as described above.

The seventh step (P 007) is a technical step of aging, by adding purified water to the mixture of the sixth step so that the water is 75 to 90% and put it in a plastic container 20 to 40kg by 3 to 8 hours at room temperature It is a technical step of aging for the purpose of aging to improve flavor and to increase the concentration of taste and to achieve uniform penetration and transition. At this time, the iron container should be avoided to minimize the loss of vitamins.

The eighth process (P 008) is a technical step of pressure transfer and molding, and the lemon in the aged mixture of the seventh process is a three-phase 10 hp chopper at a speed of 250 rpm at a pressure of 4 to 6 kg / cm 2 The process of transferring into the chestnut (Melissa) tissue and crushing the lemon pulp and lemon balm (Melissa) by compressing the volume to a size of 2-3 mm to facilitate extraction during leaching and to have a strong flavor is a single process. It is a technical step to make it.

The ninth process (P 009) is a technical step of aging and drying, and the mixture of the eighth process is aged at 30 to 35 hours at a low temperature of 30 to 35 ° C. in a drying chamber and aged at a low temperature of 30 to 40 hours while being repeatedly ventilated. And drying to form a film on the epidermis with lemon pulp or collagen to inhibit oxidation of vitamin C and prevent changes in taste and aroma. Due to the properties of lemon balm (Melissa) when exposed to more than 1 hour at 50 ° C or more, a property that causes a loss of flavor and functional is necessary for the technology of ripening and drying at low temperatures.

In the technical step of crushing and sorting in the tenth step (P 010), using a power three-phase three-horsepower grinder to grind the dry mixture of the ninth step to a size of 1 to 2 mm at a speed of 40 to 60 rpm at the top At the bottom is a technical step of uniformly screening to a size of 1 to 2 mm automatically by a triple network.

The technical step of sterilizing in the eleventh process (P 011), the technical step of sterilizing the selected mixture of the tenth step for 40 to 120 seconds at 80 to 95 ℃.

As a technical step of injecting the twelfth process (P 012), it is a technical step of injecting the sterilized mixture of the eleventh step through an automatic injector by 1 to 2g in a disposable filter paper bag.

Technical step of packaging in the thirteenth process (P 013), the technical step of packing the disposable tea bags of the twelfth process in the direction and moisture-proof packaging with silver foil and polyethylene film (PE) and then put into a box of 10 to 100 tea bags All.

<Manufacturing process of liquid extraction tea of the present invention>
The first to ninth steps are the same as the first to ninth steps of the leaching vehicle manufacturing step.
As a technical step of extracting the tenth step (P 010), the dry mixture of the ninth step is placed in a three-phase five-horsepower automatic extraction tank, and the integer of 70 to 90 times the solvent based on the weight of the mixture is 110 to 110 It is a technical step of extracting with automatic stirring for 70 to 140 minutes at a speed of 30 to 60 rpm at 150 ℃.

The eleventh process (P 011) is a technical step of filtration, and the technical step of filtering the extract liquid of the tenth step through an automatic suction filter having a mesh of 250 to 350 mesh with a power three-phase 10 to 20 horsepower. All.

The twelfth step (P 012) is a technical step of concentrating, and is a technical step of concentrating the filtrate of the eleventh step to 1 to 65 ° Brix using a conventional automatic concentrator under a pressure of 1 to 10 ^-3 Torr.

The thirteenth process (P 013) is a technical step of sterilization, which is a technical step of sterilizing the concentrate of the twelfth step at 80 to 95 ° C. for 30 to 120 seconds.

The fourteenth step (P 014) is a technical step of injecting and packaging, and is a technical step of injecting the sterilized concentrate of the thirteenth step into a heat resistant bottle at 25 to 2000 ml and automatically inducing vacuum by cooling the lid.

Through the intrinsic properties and functional effects of the raw materials of the composition to know the functional effects of lemon balm (Melissa) leaching tea and liquid extraction tea and to suggest the functional properties rising through the mixing of the composition through the sensory test.

1. Characteristics and functional effects of raw materials.

1>. lemon

If it is not pruned by a small tree or shrub and its fruits, it becomes a broad-leaved shrub or a small tree of 3 to 6 m in height.

Young leaves are vivid red, but gradually turn green. Some varieties of young branches are angled, with sharp spines on the underarms.

Sweet scented flowers are rather large, with one or several bunches on the underarms. Buds are reddish, with white flowers on the inside and reddish purple on the outside.

Fruits are egg-shaped, broad, with small bumps, and the fruit is 8 to 10 pieces. The outer shell turns yellow when ripe, and some varieties are thick and have a preemption on the surface.

The white cottony lining inside the outer shell is called the middle skin (中果皮: also known as albedo), which has almost no taste and is used as the main ingredient for making pectin.

Seeds are small, egg-shaped, pointed, but without seeds. The flesh has a strong sour taste due to citric acid, which accounts for more than 5% of the weight of lemon juice. Lemon juice also contains a small amount of vitamin B.

The ancient Greeks and Romans did not know lemons, but it was passed between Spain and North Africa from 1000 to 1200 years, after which crusader warriors found fruit growing in Palestine and spread it throughout Europe.

In 1494 it began to grow on the Azores in the middle of the Atlantic, most of which was brought to England. Linne, an 18th-century Swedish botanist, thought lemon was a variant of Citrus medica, but today it is divided into two distinct species.

Prior to that, Lisbon from Australia and Eureka from California-growing young trees were the main varieties of lemons.

However, from the mid-twentieth century, new, better-growing varieties, such as Frost Lisbon and Frost Eureka, have been improved to become more resistant to fungal infections and other plant diseases.

Currently, only a limited number of places are planted, mainly in the tropics and subtropics. When grown as a commercial crop, younger citrus plants, such as sweet oranges, grapefruit, mandarin oranges, shower oranges, and tangelo, are brought into close contact with the desired lemon varieties. These young plants are more uniform in appearance than lemons. It is also used as a large tree (臺 木) because it is strong against various diseases of roots.

Relatively cool, climate-free regions, such as the coast of Italy and California, are suitable for growing lemons. Lemon trees are often planted in orchards at 5-8 m intervals. Flowers bloom all year round and fruit is harvested 6 to 10 times a year. The size of the lemon on the market is about 5cm in diameter. Fruits are green, picked up properly, and stored for three months or longer.

The young trees will be fruitful after three years of planting, but after five years the fruit will be ready for market, and one tree can hold about 1,500 lemons a year.

Lemons are easily bruised, so you should always be careful when picking them up or carrying them, such as wearing gloves. Particular attention should be paid to the storage and transportation of fungal diseases.

Harvested lemons are graded by color maturity in grocery packaging. Since yellow is fully ripe, it should be sold immediately, and green lemons should be stored until yellow.

The major lemon producers are the United States and Italy. Other lemons are also produced in Spain, Greece, Turkey, Argentina, Lebanon, Chile, Brazil, Israel, Australia, Tunisia, South Africa, Algeria, Cyprus and Portugal. About half of the lemons produced are sent to the greengrocer's market.

Lemon juice is an ingredient in dessert foods such as darts (a type of fruit pie) and traditional American lemon meringue pies. Lemons are also used to enhance the taste of various poultry, fish, and vegetable dishes because of their uniqueness. Lemonade made from lemon, sugar and water is popular in hot weather, and the lemon juice itself can be drunk directly into the tea.

Important by-products of lemons include citric acid, calcium citrate, lemon oil and pectin. Lemon oil is used in perfumes, soaps, and seasonings. It is mainly produced in Sicily. Citric acid makes drinks and pectin is an important ingredient in making fruit jelly, and medicine is used to treat intestinal disorders such as anti-bleeding agents and plasma extenders.

The nutritional content of lemon is 90.4% of water, calories 37kcal, sugar 9.6g, calcium 60mg, phosphorus 13mg, iron 0.2mg, sodium 4mg, potassium 120mg, vitamin B 은 0.06mg, B₂ 0.03mg, nicotinic acid 0.2 Citric acid is the sour taste of lemon with mg, C 90mg.

Tartrate, glucose, limonene and citral, especially vitamin C, are high in the skin and there is a substance called ferricin.

Lemons have been used as natural vaccines to detoxify the body's poison. The Romans of the third century believed that lemon was the antidote of all poisons. Telling it well is the story of two prisoners thrown at vipers.

One had eaten a lemon before, so he could save his life after being bitten by a poisonous snake, but the other died because he did not eat lemon. Scattering lemons on fish dishes comes from the belief that lemon juice and its powerful ingredients dissolve fish thorns in the neck.

However, it is only recently that lemons, which have been widely used as a diuretic antiperspirant astringent in folk medicine, have begun to be evaluated based on scientific research. As the results of lemon research were published one after another, it was found that lemon is effective against anti-cancer effects, diabetes complications, and prevention of hypertension, and is an excellent beauty and diet agent.

Find out more about the ingredients and the benefits of lemon that are readily available throughout the year. Diabetes, which is increasing every year in Korea, is one of the representative adult diseases. What's scary about diabetes is, first and foremost, many serious complications.

Without proper treatment, diabetes can lead to complications of kidney function such as kidney failure and neurological disorders such as cataract arteriosclerosis or imperfections.

Recently, a research team at Nagoya University, Japan, attracted attention by arguing that lemon was excellent for preventing the complications of diabetes.

Diabetic rats were fed a diet containing 0.2% of erythrocitrin, which is contained in the skin and pulp of lemon, for 4 weeks, while other rats with the same diabetes were fed iocitrin-free.

As a result, the rats fed the diet containing eriocitrine had a lower amount of lipid peroxide in the blood due to oxidative stress and a lower amount of D M A oxidative injury in the urine. This is because Eriocitrine, an antioxidant in the lemon, strongly inhibited free radical damage in diabetic rats.

Free radicals are the source of energy in our bodies, which kills viruses and also has the action we need. However, too much free radicals can be a cause of serious diseases such as diabetic atherosclerosis cancer Alzheimer's disease and have been considered as an important factor of diabetes complications.

Free radicals are generated by daily breathing, but are increased due to psychogenic stress, strong ultraviolet rays, food additives and exhaust fumes, excessive exercise, and excessive drinking.

 The more active oxygen, the stronger the oxidative power in the body is subjected to oxidative stress. This oxidative stress is an antioxidant that can be obtained from foods that we usually eat. In other words, the harm of free radicals can be suppressed to some extent by eating.

Foods with antioxidants include lemon, sesame, green tea, and red wine olive oil. Among them, lemon is rich in vitamin C and has been known as an excellent antioxidant food.

Recent studies have found that lemons contain an excellent antioxidant, called erythrocitrin, a type of flavonoid in addition to vitamin C. What's unique is that this iocitrin is rarely found in other citrus fruits, such as oranges and grapefruit, and is rich in lemons and limes.

Eriocitrin contains 200 mg in 100 g of lemon peel and 20 mg in 100 ml of lemon juice. Lemon juice to prevent food poisoning and bacterial diarrhea is widely used in Vietnam and Taiwan.

Lemons work by replenishing moisture, making the blood tender to sticky in the summer, which is also effective in preventing cerebral infarction. In addition, even if your body lacks water due to diarrhea, drinking lemon juice will help you replenish it.

Another important effect of lemons is to boost immunity. In Vietnam, where folk remedies using lemon juice are active, lemon juice is used in patients with hemorrhagic diarrhea caused by bacteria. Patients who are not physically able to use antibiotics can drink lemon juice slowly over 6 hours and absorb it in the intestine slowly. The bacteria are released outside the body and the body's immunity is improved to relieve diarrhea.

In general, lemon juice is recommended to drink as much as possible during the day when the stomach activity is the most active and it is effective to drink slowly over time. If you don't like the sour taste of lemons, squeeze one lemon and mix it with about 180 ml of water and drink it with some sugar or honey.

Citric acid contained in lemon juice has the effect of oxidizing foods to break down fatigue substances and boost metabolism. Vitamin C, which is rich in lemon, also strengthens the mucous membranes of blood vessels and skin to boost immunity.

Therefore, if you drink a lot of lemon juice will quickly recover from fatigue, the cold does not catch well and the skin is hard. In addition, lemon is rich in the active ingredient in the skin as well as the juice, especially the skin has an excellent effect.

In addition, lemon peel contains limonine, citral, and mitronal, and these ingredients also help to eliminate bad odors such as bad smell and foot odor.

Lemon oreolol is also effective in removing dead skin cells, so if your arm or heel is rough, rubbing it with lemon peel is effective. Flavonoids, which are high in lemon juice as well as in lemon juice, also help to smooth and soften the skin.

In order to protect your tired skin in the summer and feel the chilly energy in the morning and evening, you can take a fresh and fresh lemon bath to wash away the fatigue of the season. A lemon bath that absorbs the melted lemon in water while the whole body is relaxed in warm water is a health bath that can utilize both the active ingredients of lemon and juice.

To do this, first rinse a fresh lemon, then place the lemon on a flat surface, roll it with your hands, smooth it, and then cut it in half so that the juice and skin components dissolve well. Place the sliced lemon in the water and slowly dip it into the bath. Squeeze the lemon in the water and rub the keratinous elbows and knees with lemon.

If you smoke a lot, then rubbing around the nails with a slice of lemon is also effective in removing the yellowed nicotine. After you leave the bath, rub your feet and the back of your hands with a slice of lemon floating on the water to make your skin white and shiny.

The lemon slices that accompany dishes at party or banquet statues are rarely eaten by Koreans, while Chinese people often eat them without leaving them.

After eating a greasy meal, you know that eating lemons can help you break down fat quickly and prevent weight gain. The Chinese people came close to lemons because of the name of Huata, who was active in the Three Kingdoms period.

He is already well-versed in medicine, who had already performed anesthesia-based surgery about 1,700 years ago. Hua Tao did not leave medical books, but his teachings were passed down to the next generation because of the prescriptions he left in Chinese temples.

Being able to lose weight with lemon juice is one of the most popular folk remedies that have had a great influence on the Chinese.

The lemon diet, he says, first washes one lemon, cuts it into circles, puts it in a bowl of about 600 ml of water with seeds, and boils it on a strong fire for 10 minutes.

When the amount of water is reduced to about 200ml, add some sugar. Cool the lemon boiled water and finish it after lunch.

However, you do not need to drink it every day, and drink once a week is enough. After that, reduce the amount of meal a little, do not have a snack, and exercise to lose weight without a healthy health is the point of the Huata lemon juice diet.

Also, Italian opera singer Luciano Pavarotti is known to love lemon juice as a diet.

My wife's devotion to her husband's health care recommends drinking some honey in lemon juice instead of breakfast for some time. Lemons are effective in dieting, most notably because of vitamin C, which is rich in about 50mg of 100g of lemon juice, experts say.

In this way, vitamin C-rich lemon intake improves the blood flow of the whole body, which is because the metabolism becomes active, it is easy to lose weight.

While you're common with lemon juice, you may feel that your lemon is sour that it's hard to eat, unlike other people. This is evidence that your body is acidic due to fatigue and stress, so it's better to increase the amount of lemon juice you drink. Doing.

2>. Citric acid

Citric acid is a free acid in fruit seeds and juices, and is common in lemon and immature plum citrus fruits. In 1953, Dr. Hans Klebbs of England was awarded the Nobel Prize in Physics for the citric acid cycle theory that citric acid prevents the accumulation of human lactic acid, preventing fatigue and aging.

Citric acid inhibits overproduction of lactic acid in the process of turning food into energy into the energy (TCA cycle), breaks down carbon dioxide into water and excretes it to the outside to recover fatigue early, and mental stability Increase the body's absorption rate of calcium.

Citric acid promotes the metabolism that pushes old things out of the cell and accepts new ones, keeps the osmotic pressure of fluids constant, balances acid and alkali, and has alkaline blood with increased antibody capacity.

Citric acid in the plum is directly involved in energy metabolism, which causes fatigue and vitality. In addition, citric acid is synergistic with vitamin C so that iron can be absorbed in combination with iron.

Citric acid is a metabolite of plants and animals that exists in nature and is the most obtained organic acid from citrus fruits.

It is widely used in food, medicine, and industry as acidic agent, P H regulator, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverages.

Citric acid was first isolated as a crystal from lemon juice in 1784 and then synthesized in glycerol. Currently, starch, molasses, and crude sugar are fermented by mold or yeast.

Citric acid is classified into hydrous citric acid (Monohydrate) and anhydrous citric acid (Anhydrous) according to the presence of water molecules, and in the form of salts such as sodium citrate, calcium citrate, potassium citrate and citric acid esters such as citric acid triether and acetyl citrate Is also used.

Citric acid is a safe food additive defined by F D A as G R A S (Generally Recognized As Safe) and is widely used with its salts and esters.

Citric acid has been studied in depth by the US FDA and the FAO / WHO (Committee on Food and Agriculture Organization World Health Organization), citric acid is extremely toxic and has no data to be harmful to health if consumed in moderation. Citric acid and citric acid are classified as GRAS (Generally Recognized As Safe).

In addition, the 10th report of the F A O / W H O Expert Committee stipulates that citric acid, calcium citrate, potassium citrate and sodium citrate are not toxic to the human body, placing no limit on daily intake.

3>. Lemon balm (melissa) [lemon melissa]

Scientific name [Melissa Officinalis]

Originated from the Mediterranean coast and southern Europe, it is a herb that is used as an edible medicinal herb by means of leaves. In English, it means balm, which is a precious spice used in religious rituals. It is a precious spice that has been traded with gold.

Melissa, however, is named lemon balm with the name lemon balm. Melissa is a precious wheat plant that has been cultivated for 2,000 years and is also valuable as a herb.

Melissa has a lot of honey, so honey bees gather, so it's called Melissa. It's called Bee balm.

Before sugar cane and sugar beet were discovered in the Americas, honey is the only sugar member in Europe and Melissa is valued as much as lemon balm and herb is highly regarded as a herb.

In the 1st century BC, Melissa's medicinal effect is shown, which is an antidote for poisonous insects such as scorpions and poisonous spiders. Rubbing on it, said to remove pain.

The Arabs conveyed the benefits of Melissa to Europe and praised the effects of soothing, digesting, hardening, sweating, and swimming.

Melissa oil is used for depression, nervous headaches, memory loss, neuralgia, and digestive problems.

Herbal tea, made of leaves, is also known as a "medical herb" because it increases brain activity, promotes memory, and fights depression.

It is said to have been fed every day to students studying for exams because it clears their heads and promotes understanding and memory. This tradition has been passed down to this day, and it is still used today.

As a function of antipyretic sweating, it is used to recover from cold or fatigue, and drink by stamina reinforcement in summer.

Melissa is also effective in preventing senility, and is said to be the elixir of the old man, who did not drink this tea every day, so that King Gramorgan Llewelyn lived 108 years old and John Hatsey lived to 116 years old.

It is widely used in the global village as a culinary spice, and Korea is also growing in demand as a house cultivation and is popularly represented as a herb.

It grows to 40-60cm as perennial plant and uses branched, enjoyed squares and leaves are fresh. Leaves and stems have soft hairs, and leaves have a heart shape.

Around July-July at the tip of the stem blooms milky white deepening in the lobe. After flowering, it forms a capsule with brown small seeds inside.

4>. Stevioside

Stevioside is a natural sweetener found in the leaves of Stevia rebaudiana Bertoni, a perennial herb of the Asteraceae. It is 200 to 300 times sweeter than sugar. The country of origin is Paraguay, where stevia is called kaah and is used as a sweetener for tea, coffee, and tea.

Stevia is cultivated in South America, including Paraguay and Brazil, as well as in China, Thailand, and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3-8% stevia and are similar in sugar to sugar. Stevia dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. However, pure products are expensive due to the refining process.

Stevioside (Stevioside) can be used as a sweetener for the prevention and treatment of obesity, to prevent tooth decay, and diabetic patients. When used in food processing, there is no calorie, which can prevent decay and suppress the growth of microorganisms.

When you make ice cream or ice cream, add 12 to 13% of sugar, and if you replace some with stevioside, you can not only reduce calories, but also improve your refreshment. It can be used instead of expensive sorbitol or artificial sweetener saccharin in fish paste, fish sausage, seasoned fish, and can be used for soft drinks, coffee or tea.

In addition, soy sauce or the like can increase the delicious taste. In addition, steviosides do not have the browning reaction that sugars cause with amino acids and are suitable for processing soy sauce such as soy.

Stevioside seems to be a highly stable natural sweetener that has not been revealed yet, unlike artificial sweeteners that have a sweet taste but have side effects.

Indigenous peoples of South America dried stevia leaves for hundreds of years and used them to powder, but there was no doubt about their stability, and the results of chronic toxicity tests in Japan reported no stability problems. Therefore, stevioside, a natural sweetener, will be used more and more in place of artificial sweetener and sugar. 1g of calories is very low, 4 calories.

5>. Collagen

△ With collagen

Collagen is a very important fibrous Albuminoid that fills cells between cells in humans and animals.

Collagen is always present in the area where many cells are collected, and especially collagen is present in skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen (Collagen) has been used for a long time for food, collagen is composed of 18 kinds of amino acids, and when a human ingests collagen and its denatured gelatin, it is broken down by digestive enzymes in the digestive tract like other proteins. It is absorbed in the form of amino acids.

Collagen enhances immune function, promotes cell regeneration, strengthens joints, and has an excellent effect on skin beauty by activating skin metabolism and maintaining moisturizing power.

Collagen is synthesized much in the human body, but since its production decreases after 20s, the elasticity of skin as well as the collapse of gums, muscle pain, damage of blood vessel walls, especially free radicals in the air. Radicals cause blotch, blemishes, etc., caused by the appearance of a pigment called lipofsin on the face exposed to much sunlight.

In order to prevent and treat these diseases, foods high in collagen, processed foods and collagen cosmetics should be used.

Collagen refers to all proteins that are insoluble in salt solution or ethanol, and the contained part protects the animal's outer space with collagen of animal shells, claws, nails, horns, fins, and bones. It contains muscle fibers or fat tissue and connects muscles and other tissues, such as tendons, ligaments, and fascia.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water and has amino acid groups such as glycine, proline, and oxproline.

Collagen is a type of fibrous protein that acts as a link between cells. In human body, it is mainly present in organ membrane, articular cartilage, cornea of bone, bone and skin, etc. It is especially important as a component of calcium in the skin and the component of the dermis layer that causes wrinkles. .

Collagen is found in fish, chicken wings and tendons. They are broken down into amino acids in the intestine, then synthesized into collagen and supplied to organs, epidermis, muscles, and joints throughout the body. However, after the age of 20, the amount produced in the body is sharply reduced, which slows down the body's metabolism.

Calcium is released from the bones that lack adhesive, and cartilage is deficient in water, making the body less flexible. Wrinkles and blemishes are the result of collagen deficiency as much as 70% of the dermal layer of the skin.

The first thing that comes to mind when wrinkles is collagen. Collagen is a type of fibrous protein that makes up our body and plays a crucial role in maintaining cell elasticity. As you age, collagen synthesis decreases, causing your skin to lose elasticity and begin to wrinkle.

Therefore, for tight skin, it is necessary to supplement the amount of collagen synthesis, and the most widely known retinol ingredient promotes collagen synthesis and helps to improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. In addition, it promotes skin collagen production to increase elasticity and excellent cell regeneration effect.

Collagen is a group of fibrous proteins contained in animal bones, cartilage, fish scales, etc. 16% of our body is protein, of which 1/3 is collagen and special cells are astrocytes, chondrocytes, bone cells, muscle Synthesized mainly from fibrous cells, collagen plays an important role in every part of the human body, especially about 33% of chondrocytes make up the bones of the human body.

△ Use of collagen (Collagen)

The swelling lip bulges to enhance the sensuality with the molding material. Collagen is injected to remove dent scars or wrinkles. It is first tested for skin reactions and is usually injected for 6 months. Recently, they have used their own collagen.

As a raw material for cosmetics, collagen has excellent moisturizing power and is used as a raw material for preventing wrinkles.

It is used as a beauty ingredient in collagen velvet, collagen mask, etc. and as a raw material for protein treatment.

As a raw material of food, it is used as a raw material for health supplement foods and special nutrition foods, and for the purpose of distributing collagen to skin care, bone, cartilage, etc. In Japan, collagen is added to plum wine in recent years.

In addition, collagen-related applications are being actively researched and are being developed as materials for medicine, artificial skin, artificial blood vessels, and artificial organs.

△ Collagen (Collagen) injection

Collagen and restylene are not special substances such as paraffin or silicone that have been used in the past, but they are special biological materials made by extracting high concentrations of the same ingredients as the skin components of the human body.

It is the same as the ingredients in the human body, so it is absorbed after a certain period of time, so it is necessary to repeat injections every few months. However, it does not change the skin color or surface, so it can be activated immediately after the procedure and does not cause inconvenience to life.

△ Collagen relationship with our body

The keratin that makes up the hair is structurally similar to collagen, and the main component of the cornea of the eye is collagen. Its dentin is 18% collagen, and the gums and the fascia are mainly collagen.

70% of the dermis below the skin's epidermis is collagen, and the hands and feet, the main ingredient, keratin, is structurally similar to collagen.

Collagen is involved in the composition of various internal organs, and 50% of the cartilage that connects the joint bones to the collagen is collagen.

80% of bone organic matter is collagen, and 80% of tendons that connect bone and muscle are collagen.

△ The role of collagen (Collagen)

There are approximately 5 million types of protein in the human body, of which 3 to 40 percent are collagen. Among them, 70% of the skin is collagen.

The amount of collagen in your bones also accounts for 20% of your bone weight. Because there are cartilage in the joints of the intervertebral discs and knees of the spine, it is possible to move the body flexibly.

Collagen is the glue between cells. Human bones are made primarily of calcium and collagen.

When human bones are compared to reinforced concrete buildings, the equivalent of reinforcing steel is collagen, and the equivalent of concrete is calcium.

Recent research has shown that it strengthens the power of macrophage and lymphocytes, increasing the power of immunity.

△ Function of collagen (Collagen)

It has the function of the adhesive function of the cell, the function of the proliferation of the cell, the function of the constituents of the body and organs, the function of the hemostatic action, the activation of the cell function and the strengthening of immunity.

△ Relationship between eating collagen (Collagen) and skin

In order to stimulate metabolism, restore body flow, and restore normal function, it is necessary to replace new collagen in the body by actively ingesting new high-quality collagen. Collagen can be replaced with new ones even if it is old.

When collagen is used as a cosmetic, it moisturizes the dead skin and instantly reduces wrinkles and moist feelings, but it does not reach the dermis, which causes spots. Therefore, in order to supply collagen to the dermis and regain youth, eating is the quickest way.

△ Causes of skin aging and wrinkles

Wrinkles occur due to the loss of collagen and elastic fibers in the dermis, resulting in a loss of elasticity due to elastin and collagen degeneration. So, if you supply enough collagen, the wrinkles will gradually disappear and you will return to your young, elastic skin.

△ collagen to make flow in the body

Nutrients absorbed from the small intestine are passed through the blood vessels to each cell, and nutrients from the capillaries are delivered to each cell by the collagen acting as a bridge.

Waste is also transported through the collagen to the blood vessels, where it is released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

△ Collagen (Collagen) and bone

When collagen is eaten, people with low bone density or weak joints feel the effect first.

Bone is made of 30% calcium and 70% collagen, which is formed by the absorption of calcium into collagen fibers.

Collagen fibers are made of steel and calcium concrete to create a structure called bone.

If the steel frame (collagen fiber) is old, the bond with concrete (calcium) is weakened and the building (skeleton) collapses.

When collagen is fresh, calcium adsorption rate is high, but when collagen is aging, the adsorption power decreases, and the bone becomes rough.

In addition, 50% of the bones are collagen, which is difficult to contain water when the collagen is aging, and the wear of the bones is accelerated, and the bones collide with each other, causing the bone to change shape or pain, and cause various joint symptoms. Will be.

Lack of collagen in the joints has been shown to cause arthritis, and lack of collagen in bones has been shown to cause osteoporosis.

△ Collagen (Collagen) efficacy

It keeps skin elastic and fresh by activating skin metabolism and maintaining moisturizing power.

It boosts immune function and helps to prevent cancer by anticancer action. It strengthens joints, strengthens joints, relieves joint pain and helps prevent joint diseases.

Increases intestinal water content and promotes peristalsis of the intestine, which is good for relief of constipation.

6>. Vitamin C (Ascorbic acid ascorbic acid)

Vitamin C acts as a potent biological reducing agent, synthesizing neurotransmitters such as collagen formation, dopamine, noepinephrine, tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound repair and other folic acid, amino acids, nucleotides, cholesterol It is also involved in glucose metabolism.

Vitamin C deficiency causes capillaries to rupture easily, causing bleeding from the skin, mucous membranes, internal organs, and muscles.

Sources of vitamin C are vegetables and fruits, and high foods include green peppers, pepper leaves, pimans, kale, cabbage and spinach, and kiwi, oranges, strawberries and tomatoes.

The average is 155% of the recommended amount of vitamin C intake per person in Korea, but still 21.5% of the surveyed households consume less than 75% of the recommended amount. It is expected.

The recommended amount of vitamin C in Korean adults was set to 70 mg regardless of gender. An additional 15mg is recommended for pregnant women and 90mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for 1-9 years old, 50 mg for 10-15 years old, and 70 mg for adults 16 to 19 years old or older.

The body usually handles an excess of 1 gram of vitamin C to handle it well, but eating more can cause diarrhea, abdominal pain, kidney stones and gout. If you do not give vitamin C to infants after birth, scurvy symptoms may appear, so be careful.

Vitamins are very important as regulators of physiological metabolism in our bodies. Vitamins, in very small amounts, act as a catalyst for metabolism in the body and promote physiological functions by facilitating the chemical reaction of decomposition or synthesis.

This is important and necessary, but because it can not be made in the body can be said to be an organic compound that must be consumed in plants. Energy sources for forming and maintaining the human body include nutrients such as proteins, fats, and carbohydrates.

These are indispensable to the human body, and vitamins are responsible for promoting their metabolism in vivo and for their role as nutrients. Vitamin activity requires the three major nutrients of protein, fat, and carbohydrates to work smoothly in the body and form bones, blood, and muscles.

Vitamins are very small, but they act as lubricants that facilitate chemical reactions in vivo. Therefore, when this lubricant is reduced or disappeared, various obstacles occur.

How important vitamins are and how life is an essential nutrient has been slowly revealed by many studies. And as a lot of research has been conducted and elucidated, it is connected to the basic life phenomena of living organisms. After a Polish scientist named Huk named it a vitamin in 1912, about 20 vitamins have been discovered. Vitamins are expressed in mg and I. U (international units).

Vitamin comes from two words: Vita, which means life, and Amine, an organic nutrient. A vibrant vitamin from its name is an essential ingredient for optimal health and is the best organic compound in the skin.

In recent years, taking vitamin C and applying it to prevent aging and to stay young is spreading like a fashion. This is because vitamin C prevents aging of human body by eliminating harmful oxygen which is the main cause of aging.

A typical function of vitamin C is to whiten the skin. In addition, it prevents the excessive production of melanin pigment to relieve the production of blemishes and freckles, and also excellent in the sun protection effect, and serves to keep the skin taut by eliminating wrinkles by making collagen.

Vitamin C can absorb up to 20 times as much skin as it eats, according to a study in the Department of Preventive Medicine, University of Wisconsin.

That's why everyone may have been lying on their face with cucumbers or kiwis. Unfortunately, despite these efforts, the nutrients supplied by natural packs are so large that they are difficult to absorb effectively into the skin. In particular, pure vitamin C is easily destroyed by air and heat.

However, since vitamin C made of cosmetics is absorbed into the skin in the state of 'L-Ascorbic Acid' and is recognized as pure vitamin C, unstable vitamin C can be effectively activated in the skin stably.

Absorption and metabolism

Vitamin C reaches peak blood levels after 30 minutes for intravenous injection and after 4 hours is excreted in vitro through urine and respiratory organs. Therefore, absorption at regular intervals is important for maintaining blood levels. For example, if you take 6g of vitamin C per day, it is wise to take 1.5g in 4 portions rather than 3g in the morning and evening.

When taken orally, it is absorbed through the mucous membranes of the digestive system, including the mouth, stomach and small intestine. The higher the dose, the lower the absorption rate. For example, 250 mg is absorbed by 80%, but 2,000 mg may be absorbed by only 50%.

When taken orally with vitamin C, the absorption varies from person to person. Some people can't absorb more than 1,000 mg a day, but some people can absorb more than 30,000 mg a day. This is called the intestinal resistance limit of vitamin C that each individual can absorb. The intestinal tolerance limit of vitamin C may increase in dose if taken continuously.

Natural ascorbic acid is mostly present in the form of Ascorbigen (ascorbin bound) in combination with Indole (a compound of colorless crystals, flavors and reagents that melt at low temperatures). That is, vitamin C of natural raw materials is salty and has no sour taste.

When taken orally, vitamin C is esterified with minerals to increase absorption and eliminate irritation to the digestive system. Esterized vitamin C absorbs quickly and does not irritate the gastrointestinal tract. Therefore, even people who can not eat irritating foods because of ulcers can be taken. It is called Calcium ascorbate if it is esterified with calcium, Sodium ascorbate if it is esterified with sodium, and Magnesium ascorbate if it is esterified with magnesium.

Vitamin C Function

Vitamin C is essential for the synthesis of collagen, an important component of blood vessels, muscles, ligaments and bones. Collagen refers to connective tissue as a linker of proteins in the body. All tissues such as skin, bones, ligaments, etc. can be strong when the connective tissue is complete. Scurvy is a state in which fibroblasts exist between cells, but without collagen fibers.

When vitamin C is administered, collagen is produced within a few hours. Thus, vitamin C is closely related to the structure of teeth, bone formation, and the normal maintenance of capillary walls. In a scurvy state all this balance is broken. Scurvy is a state in which bleeding occurs in areas where pressure is applied as collagen tissue between cells collapses. Bleeding is a phenomenon in which the capillary wall is weakened and destroyed as the pressure on the subcutaneous tissue drops.

Thus, lack of vitamin C causes bones to break, growth stops, and normal tissue replaces calcified cartilage with connective tissue. Anemia appears as a result of poor hematopoiesis. Vitamin C also affects the absorption of iron. The dentin structure of the teeth changes, the gums are sponged, and bleeding occurs.

It strengthens the connective tissue between cells, so that wounds and burns can be healed quickly, and the cells in the arterial vessel walls are healthy, so the heart rate is constant and the peripheral blood vessels are broken.

Vitamin C is also involved in the synthesis of a neurotransmitter called Norepinephrine (norepinephrine biochemical). Neurotransmitters are essential ingredients for the brain's function to control emotions. To turn fat into energy, fat must be transported from the tissue to the mitochondria and burned. The fat is transferred to the mitochondria by a protein made up of tiny molecules called carnitine. Vitamin C is also necessary for the synthesis of carnitine.

Recent studies have shown that vitamin C is also involved when cholesterol is metabolized into bile acids. This metabolism may be related to the regulation of cholesterol in the blood and to gallstones and digestive power.

This vitamin is an antioxidant. The antioxidant action of vitamin C is to oxidize itself to reduce the other side. That is, vitamin C itself is oxidized while reducing substances such as iron and copper that are already oxidized. This process removes the oxidized and unused, and protects the intestinal components such as iron and copper from oxidation. It is also involved in the regeneration of vitamin E, a fat-soluble vitamin.

Vitamin C is present in all living plant cells. Germinates from seeds and grows and accumulates in each part of the plant. It is also present in all animal tissues, but humans and some types of animals cannot be synthesized in the body and must be consumed as food.

Deficiency (Scurvy)

In the 1700s, the British Navy knew that it was possible to cure scurvy by eating foods high in vitamin C, such as oranges and lemons, but the isolation of vitamin C was not possible until the early 1930s.

Scurvy symptoms are easy to bleed, seizures, hair loss and teeth fall easily, joint pain and edema appear. These symptoms are the weakening of collagen-containing tissues such as blood vessels, connective tissue and bones.

An early symptom of vitamin C deficiency is a lack of carnitine, which carries fat, which results in decreased energy production due to lack of ability to burn fat, or fatigue due to lack of the neurotransmitter (Norepinephrine). Scurvy is rare in civilized countries, but it is often caused by overeating in childhood.

Prevention of disease

Healthy people do not have enough vitamin C to prevent scurvy. However, much information about vitamin C is necessary for the prevention of chronic diseases. Basic research is being conducted.

Cardiovascular Disease

Of the 12 experiments on vitamin C efficacy, seven were very positive. The result is that people who take large amounts of vitamin C have a lower risk of heart disease and stroke. The experiment lasted for at least three to twenty years, and the number of subjects ranged from 700 to 87,000.

The rest of the results showed that high doses of vitamin C were not associated with cardiovascular disease. But what did their large amount of vitamin C mean? Currently, the recommended amount of Vitamin C is 90 mg / day in the United States. In the experiment, they used 100 mg / day.

100mg / day is much more than 90mg / day. However, this amount can not be measured by eating foods high in vitamin C. Currently, most vitamin C in the market in Korea is 1,000mg per tablet. Careful attention is required to understand the experimental results.

Of the experiments that reported positive results, six experiments measured blood vitamin C levels. People with low levels of vitamin C in the blood continue to experience cardiovascular disease and stroke. Another study detected vitamin C in the blood of 2,000 Japanese living in rural areas.

One fourth of people with the highest levels of vitamin C in their blood have a 59 percent lower risk of cardiovascular disease and stroke than the lowest quarter of people. In addition, people who continue to eat vegetables for six to seven days a week had a 58% lower risk than those who consumed less than two days a week.

Cancer

Eating fresh fruits and vegetables has been shown to help reduce the risk of cancer. Famous research institutes recommend eating fresh vegetables and fruits five times a day. Controlled researchers are also studying the importance of vitamin C in cancer prevention and report that excessive vitamin C intake reduces the incidence of oral, throat, vocal cords, esophagus, stomach, rectum and lung cancer.

One control study reported that vitamin C intake did not affect up to 86 mg per day, but it was certainly effective when the daily intake was about 110 mg. In another control experiment, 870 patients were observed for 25 years or more. People over 83mg were 64% less likely to develop lung cancer than those who ate 63mg or less a day.

Most control trials reported no association between breast cancer and vitamin C intake. Recently, two studies reported that vitamin C consumed by food had an inhibitory effect on breast cancer. A study by the Nursing Association found that women who had pre-menopausal women with a family history of breast cancer had a 63% lower risk of developing breast cancer than women who consumed 205 mg of vitamin C a day than women who consumed 70 mg a day. In a Swedish study, obese women who took 110 mg of vitamin C a day had a 39 percent lower risk of breast cancer than those who took 31 mg.

Observable laboratory reports indicate that increased vitamin C intake can reduce the risk of stomach cancer by inhibiting the production of carcinogens in the stomach. Vitamin C helps to eradicate bacteria (Helicobacter pylori) and, conversely, the bacteria not only increase the risk of gastric cancer, but also increase the secretion of gastric juice, which reduces vitamin C levels.

Cataracts

As you age, your cells and tissues age and become less functional, so the lens of your eye becomes cloudy and progresses to cataracts. If you can prevent it, you should be spared. Lower levels of vitamin C in the lens increase the risk of cataracts. Some studies have shown that increasing the intake of vitamin C to increase the amount of vitamin C in the blood reduces the risk of cataracts. The amount of vitamin C ingested is at least 300 mg per day for several years.

However, a recent study showed that 4,629 people were treated with vitamin C 500 mg / day, vitamin E 400 IU / day, and beta-carotene 15 mg / day for 7 years. There is a report that there is no relationship. Therefore, the relationship between the intake of vitamin C and cataracts is a further study to be observed.

Lead Toxicity

Lead often enters the body from gasoline or paint used as a vehicle fuel. Lead poisoning is especially dangerous for infants and pregnant women. This is because lead poisoning can cause symptoms such as lack of learning ability, abnormal behavior, and low IQ in growing children. In adults, toxic effects such as decreased renal function and elevated blood pressure appear.

According to the study, the blood lead levels of 747 elderly people who received vitamin C below 109 mg per day were higher than those who received vitamin C or higher. Another study, more extensively involving 19,578 people (4,214 aged 6 to 16 years), reported that increasing blood vitamin C levels significantly reduced blood lead levels.

In another experiment, 75 smokers were treated with 1,000 mg of vitamin C in one group and 200 mg in another group for four weeks. One group said that the amount of vitamin C in the blood was not different from that of the 1,000 mg group, but there was no change in the concentration of lead in the blood.

Treatment of the disease

Vitamin Dose Labeling uses the recommended Dietary Allowances (R D A). The recommended daily dose of vitamin is to prevent deficiency. That is, the amount of vitamin B-1 (Thiamin) to prevent each disease, or the amount of vitamin C to prevent scurvy is expressed as the recommended daily amount. However, when prescribed for the treatment of a specific disease, it may be used several tens or hundreds of times the recommended daily amount.

Alzheimer's

Recently, a team of researchers at the Neurosurgery Department of Johns Hopkins University, in a study of 4,740 people, gave vitamin C and vitamin E a five-year study on preventing dementia. Journal Archives of Neurology 2004; 61: 82-88

The study was divided into two groups: vitamin C 1,000 mg alone, vitamin E 1,000 IU alone, and vitamin C 1,000 mg and vitamin E 1,000 IU. The results showed that the group receiving only 1,000 mg of vitamin C and the group receiving 1,000 IU of vitamin E had no effect. However, the group that received 1,000 mg of vitamin C and 1,000 IU of vitamin C had 78% dementia prevention effect.

In the early stages of Alzheimer's, many free radicals are generated, destroying their brain cells. Free radicals adhere to the fat-soluble components of the cell and destroy, or attach to the water-soluble components of the cell and destroy. Neurons are particularly vulnerable to attack of free radicals.

Vitamin C is water-soluble and vitamin E is a fat-soluble antioxidant that prevents free radical attack and synergizes with each other in the human body. As mentioned earlier, vitamin C also plays a role in regenerating vitamin E.

Common Cold

In 1970, Linus Pauling published the theory that "excess vitamin C protects against the spread of colds caused by the virus." In order to prove this, more than 20 years of research have been conducted, but there is no clear effect of preventing the common cold. However, some studies have reported that overdose of vitamin C can help prevent colds in people who eat news or eat marathon. In addition, it is possible to reduce the duration of a cold, avoid severe symptoms of pain, and taking more than 2g per day is associated with anti-allergic effects.

Heroin withdrawal

Alexander Schauss, Ph., Who attended the 33rd International Medicine Today Conference held in Vancouver, Canada, in May 2004. Professor D. announced that intravenous vitamin C eliminates the withdrawal of drug addicts. His research was based on the assumption that vitamin C blocks opioid receptors during the teaching process at the City University of New York, and during the clinical trials, viral diseases that did not heal when heroin injections were cured.

2. Effect

Human nature's greatest desires are longevity, health, and a clear memory of high memory, so that it can be said to have more knowledge and wisdom than others and a strong desire for beauty.

The desire of well-being starts from the above demand, and according to the present culture, the functional characteristics and effects of raw materials are confirmed through the long history that it is the best raw materials satisfying human needs. New flavors and conveniences have resulted in new compositions.

Such a new composition is a desire to satisfy all ages and sexes in the present invention as a desire desire of the whole world is the effect of the present invention.

It is a revolutionary effect of leaching tea to provide a composition for the transfer of fresh fruit lemon pulp into the melissa tissue, regardless of time and space of preservation and duration of flavor.

Preserving and elevating the flavor that is most problematic when processing fresh fruit lemons into dry fruits is a great effect of the present invention.

Preserving the flavor of the fruit after drinking for a long time adds to the mental refreshment and is convinced that the present invention has a new effect of retarding pleasure and stress.

Providing coffee enthusiasts around the world with a new flavor of natural fruit tea has made a new use change through the blend of lemon and melissa.

Sensory effects of lemon balm (Melissa) leaching tea and liquid extraction tea are shown in Table 1.

It is a table showing the tasting results collected at the first, second, and third time of 15 males and 15 females from teenagers, and the tasting results collected at the instant tasting. As a result, everyone prefers the composition used and the flavor of the lemon balm (Melissa) of the present invention is shown to be closest to the natural results confirming that the composition of the present invention is a product of well-being.

In order to find out the honest feelings that the tasting participants feel, one or more marks can be confirmed by showing the image of lemon balm (Melissa) as a result of confirming the competition in the market in advance.

Inadvertently drinking a cup of tea to provide vitamin C for life is an effect of the invention of a new concept of lemon balm (Melissa) tea.

references

Food Industry (Semunsa)

Drugs and Humans (Life and Dreams)

If you see vitamin C, you see health.

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Specific details for the practice as set forth below are provided only to explain the invention of tea containing lemon and lemon balm, the present invention is not limited to the specific details for the following practice.

Example 1 Leaching Tea Containing Lemon and Lemon Balm of the Present Invention

The first step ((P 001)) is a technical step to select raw materials.The main raw materials are lemon pulp and lemon balm (Melissa), and the lemon pulp and lemon balm (to preserve the fresh and soft sweetness in the mouth for a long time) Melissa) Select and configure lemon pulp and lemon balm (Melissa) to enhance the efficacy value, and select lemon pulp as the film and tissue binding strength of raw materials to prevent oxidation of vitamin C. It is a technical step to select and construct raw materials for well-being leaching tea of synthetic fragrance.

The second step (P 002) is a technical step of determining the mixing standards and composition ratio, it is a technical step to determine the mixing standards and composition ratio of 60% by weight of lemon flesh and 40% by weight of lemon balm (Melissa).

The third step (P 003) is a technical step of screening and washing lemons. Lemons are selected in the same amount as the blending ratio, put lemon in an 8% salt solution tank, and air is infused for 15 minutes. It is a technical step to wash the foreign substances in the lemon and move them back to the flowing water tank to remove the remaining salt and foreign substances in the lemon rind for 15 minutes in the same way using air to form a washed lemon.

The fourth step (P 004) is a technical step of cutting, using a power three-phase two-horsepower cutter to cut the lemon into 3 mm to form a lemon slice to enlarge the surface of the flesh to increase the penetration of the mixture It's a technical step that makes it easier.

The fifth step (P 005) is a technical step of crushing the lemon balm (Melissa), the lemon balm (Melissa) of the same amount as the blending ratio by crushing the lemon balm (Melissa) to 3mm through a three-phase two horsepower 60rpm crusher It is a technical step of forming a crushed lemon balm (Melissa) composition to facilitate the penetration transition by enlarging the surface.

The sixth step (P 006) is a technical step of mixing, and the lemon pieces and crushed lemon balm (Melissa) are first mixed for 30 minutes at a power three-phase five horsepower 250rpm to form a crushed lemon composite (hereinafter referred to as a composite mixture) It's a technical step.

The seventh step (P 007) is a technical step of aging, in which 20 to 40 kg of each is placed in a plastic container under conditions that maintain and maintain 90% of the moisture of the mixture, and matured at room temperature for 8 hours to improve flavor and increase the concentration of taste and uniformity. It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving penetration and transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The raw material in the aged mixture is crushed at 6 kg / cm 2 with a three-phase 10 horsepower 250 rpm. Is transferred to lemon balm (Melissa) tissue, and the lemon pulp and lemon balm (Melissa) are crushed again, compressing the volume to a size of 3 mm to form a molding compound mixture, which facilitates extraction during leaching and has a strong flavor. This is a technical step to make this single process.

The ninth process (P 009) is a technical step of aging and drying, forming the aging and drying mixture by aging and drying the molding compound mixture at 35 ° C. in a drying room for 1 hour and then ventilating it for 40 hours. It prevents the oxidation of vitamin C and prevents changes in taste and aroma by forming a film on the epidermis by lemon pulp or collagen. When lemon balm (Melissa) is exposed to more than 50 ℃ for more than 1 hour, flavor and functional loss occurs. Due to the physical properties, a technique for aging and drying at low temperatures is required.

In the technical stage of shredding by the tenth process (P 010), the aged dry composite is shredded to 2 mm at the top of the crusher of three-phase 3-horsepower 60 rpm and automatically uniformly sorted to 2 mm at the bottom by the triple net. It is a technical step to create a composite mixture.

This is a technical step of sterilizing in the eleventh process (P 011), which is a technical step of forming a sterilized compound (leach car contents) by sterilizing the screened mixture for 40 seconds at 95 ° C.

As a technical step of injecting the twelfth process (P 012), it is a technical step of forming a disposable tea bag by injecting the sterile composite mixture into the disposable filter paper bag by 1 g by an automatic injector.

The technical step of packaging in the thirteenth process (P 013) is a technical step of packaging disposable tea bags with silver foil and polyethylene film (PE) in a direction-proof packaging and then putting them into a box with 100 tea bags.

Example 2 Leaching Tea with Lemon and Lemon Balm

The first step (P 001) is a technical step of selecting raw materials, the main raw materials are lemon pulp and lemon balm (Melissa), the citric acid is selected for sour, and sugar-free stevioside (Stevioside) Selective make up), select citric acid, vitamin C and stevioside for sour and sweet, select lemon make up, lemon balm (Melissa) and stevioside to preserve long-lasting fresh and soft sweetness, Collagen, vitamin C, citric acid, lemon pulp, and lemon balm (Melissa) are selected and selected to increase the efficacy value, and lemon pulp and collagen are selected for the prevention of oxidation of vitamin C. It is a technical step of selecting and constituting the raw material of well-being leaching tea of subtitle synthetic fragrance.

The second step (P 002) is a technical step to determine the formulation standards and composition ratio, 45% by weight of lemon flesh, 30% by weight of lemon balm (Melissa), 7% by weight of citric acid and 5% by weight of vitamin C as an additive to improve flavor , 8% by weight of steviosides and 5% by weight of collagen is a technical step of determining the formulation criteria and composition ratio.

The third step (P 003) is a technical step of screening and washing lemons, selecting lemons with the same amount as the blending ratio, placing lemon in a 5% salt aqueous solution tank, and injecting air for 10 min It is a technical step to clean the foreign substances in the lemon and move the lemon back to the purified water tank to remove the remaining salt and foreign substances in the lemon peel for 10 minutes in the same way using air to form a washed lemon.

The fourth step (P 004) is a technical step of cutting (切斷), the lemon is cut into 1mm using a three-phase two-horsepower cutter to form lemon slices to enlarge the surface of the pulp mixture This is a technical step to facilitate the penetration transition.

The fifth step (P 005) is a technical step of crushing the lemon balm (Melissa), the lemon balm (Melissa) of the same amount as the blending ratio by crushing the lemon balm (Melissa) to 2 mm through a three-phase two horsepower 60rpm crusher It is a technical step of forming a crushed lemon balm (Melissa) composition to facilitate the penetration transition by enlarging the surface.

The sixth step (P 006) is a technical step of mixing the lemon pieces and crushed lemon balm (Melissa) by mixing the primary three-phase 5 horsepower 250rpm for 15 minutes to form a crushed lemon mixture, the same amount as the mixing ratio Vitamin C, stevioside, collagen, and citric acid are mixed in the same way in a second way to form a raw material mixture, and in the third, the shredded lemon mixture and the raw material mixture are mixed under the same conditions and conditions as described above. It is a technical step to create.

The seventh process (P 007) is a technical step of aging, which is placed in a plastic container 20kg each under the condition of maintaining 75% of the moisture in the mixture, and aged at room temperature for 3 hours to improve flavor and increase the concentration of taste and uniform penetration and It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving a transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The raw material in the aged mixture is crushed at 4 kg / cm 2 with a three-phase 10 horsepower 250 rpm. The process is transferred to lemon balm (Melissa) tissue and lemon pulp and lemon balm (Melissa) are crushed again, compressing the volume to 2mm size, forming a molding compound mixture to facilitate extraction and leaching when leaching. This is a technical step to make this single process.

The ninth step (P 009) is a technical step of aging and drying, forming the aging and drying mixture by aging and drying the molding compound mixture at 30 ° C. in a drying chamber for 1 hour at a low temperature and repeating the ventilation. It prevents the oxidation of vitamin C and prevents changes in taste and aroma by forming a film on the epidermis by lemon pulp or collagen. When lemon balm (Melissa) is exposed to more than 50 ℃ for more than 1 hour, flavor and functional loss occurs. Due to the physical properties, a technique for aging and drying at low temperatures is required.

In the technical step of shredding by the tenth step (P 010), the mature dry composite is shredded to 1 mm at the top of the crusher of three-phase 3-horsepower 40 rpm and automatically uniformly mixed to 1 mm at the bottom by a triple net at the bottom. It's a technical step in creating a mixture.

As a technical step of sterilizing in the eleventh process (P 011), it is a technical step of forming a sterilized compound by sterilizing the screening mixture for 40 seconds at 80 ℃.

As a technical step of injecting the twelfth process (P 012), it is a technical step of forming a disposable tea bag by injecting the sterile composite mixture into the disposable filter paper bag by 1 g by an automatic injector.

The technical step of packaging in the thirteenth process (P 013) is a technical step of packaging the disposable tea bags in foil-proof paper and polyethylene film (P E) in the direction of moisture-proof packaging, and then put in a box of 10 tea bags.

Example 3 Liquid Extraction Tea Containing Lemon and Lemon Balm

The first step ((P 001)) is a technical step to select raw materials.The main raw materials are lemon pulp and lemon balm (Melissa), and the lemon pulp and lemon balm (to preserve the fresh and soft sweetness in the mouth for a long time) Melissa) Select and configure lemon pulp and lemon balm (Melissa) to increase the efficacy value, and select lemon pulp as the film and tissue binding strength of raw materials to prevent oxidation of vitamin C. It is a technical step of selecting and constituting raw materials of well-being liquid extraction tea of subsidiary and non-fragrance.

The second step (P 002) is a technical step of determining the blending criteria and composition ratio, it is a technical step to determine the blending standards and composition ratio of 60% by weight of lemon pulp, 40% by weight of lemon balm (Melissa).

The third step (P 003) is a technical step of screening and washing lemons. Lemons are selected in the same amount as the blending ratio, put lemon in an 8% salt solution tank, and air is infused for 15 minutes. It is a technical step to wash the foreign substances in the lemon and move them back to the flowing water tank to remove the remaining salt and foreign substances in the lemon rind for 15 minutes in the same way using air to form a washed lemon.

The fourth step (P 004) is a technical step of cutting (切斷), the lemon is cut into 3 mm using a power three-phase two-horsepower cutter to form lemon slices to enlarge the surface of the flesh This is a technical step to facilitate the penetration transition.

The fifth step (P 005) is a technical step of crushing the lemon balm (Melissa), the lemon balm (Melissa) of the same amount as the blending ratio by crushing the lemon balm (Melissa) to 3mm through a three-phase two horsepower 60rpm crusher It is a technical step of forming a crushed lemon balm (Melissa) composition to facilitate the penetration transition by enlarging the surface.

The sixth step (P 006) is a technical step of mixing, and the lemon pieces and crushed lemon balm (Melissa) are first mixed for 30 minutes at a power three-phase five horsepower 250rpm to form a crushed lemon composite (hereinafter referred to as a composite mixture) It's a technical step.

The seventh step (P 007) is a technical step of aging, in which 40kg of each is placed in a plastic container under conditions that maintain the water content of the mixture at 75 to 90%, and matured at room temperature for 8 hours to improve flavor and increase the concentration of taste and uniformity. It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving penetration and transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The raw material in the aged mixture is crushed at 6 kg / cm 2 with a three-phase 10 horsepower 250 rpm. Is transferred to lemon balm (Melissa) tissue, and the lemon pulp and lemon balm (Melissa) are crushed again, compressing the volume to a size of 3 mm to form a molding compound mixture, which facilitates extraction during leaching and has a strong flavor. This is a technical step to make this single process.

The ninth process (P 009) is a technical step of aging and drying, forming the aging and drying mixture by aging and drying the molding compound mixture at a temperature of 35 ° C. for 30 hours at a low temperature aging and repeating the ventilation. It forms a film on the epidermis by lemon to inhibit the oxidation of vitamin C and to prevent changes in taste and aroma. It is a property of lemon balm (Melissa) that causes flavor and functional loss when exposed to more than 50 ℃ for 1 hour. There is a need for a technique of drying at low temperature.

As a technical step of extracting the tenth step (P 010), the aging dry mixture prepared in the ninth step (P 009) is put in an extraction tank of 30 to 60 rpm three-phase 5 hp, based on the weight of the mixture It is a technical step of extracting 90 times the purified water with a solvent at 150 ° C. for 140 minutes with automatic stirring to form a mixture extract.

The eleventh process (P 011) is a technical step of filtration, and is a technical step of forming the filtration mixture extract by filtration of the mixture extract twice through an automatic suction filter of 250 mesh with a power three-phase 10 to 20 hp.

The twelfth process (P 012) is a technical step of concentrating, and concentrating the filtrate mixture extract to 10 Brix with a concentrator of 10 ^-3 Torr to form a concentrated mixture extract.

The thirteenth process (P 013) is a technical step of sterilization, which is a technical step of forming a sterilized mixture extract by sterilizing the concentrated mixture extract for 30 seconds at 85 ° C.

The 14th step (P 014) is a technical step of injection packaging, which is a technical step of injecting a sterile mixture extract into a heat resistant bottle in 2000ml and automatically inducing vacuum by cooling the lid.

Figure 1 is a schematic diagram showing a process for producing a leaching tea containing lemon and lemon balm of the present invention.
Figure 2 is a schematic diagram showing a process for producing a liquid extraction tea containing lemon and lemon balm of the present invention.

Claims (22)

delete Method for producing a leaching tea containing lemon and lemon balm, characterized in that it comprises the following steps (1) to (12): (1) setting lemon and lemon balm as raw materials; (2) setting 40 to 60% by weight of the lemon pulp and 60 to 40% by weight of the lemon balm as a blending ratio of the raw materials; (3) Selecting lemons in the same amount as the mixing ratio of raw materials of step (2), putting lemons in a tank containing 5-8% salt solution, and injecting air to remove foreign substances in the lemon peel by vertical exchange for 10-15 minutes. Washing and moving the lemon back to the flowing water tank to remove residual salt and foreign matter in the lemon rind in the same manner using air for 10 to 15 minutes; (4) cutting the washed lemon of step (3) to a size of 1 to 3 mm using a conventional fruit cutter; (5) crushing the lemon balm in the same amount as the raw material blending ratio of step (2) to a size of 2 to 3 mm at a speed of 60 rpm using a conventional crusher; (6) mixing the cut lemon of step (4) with the crushed lemon balm of step (5) at 250 rpm for 15 to 30 minutes using a conventional mixer; (7) adding water to the mixture of step (6) to make the water 75 to 90%, and then aging it at room temperature for 3 to 8 hours in 20 to 40 kg of this in a plastic container; (8) Transferring the lemon in the aged mixture of step (7) into the lemon balm tissue under a pressure of 4 to 6 kg / cm 2 and a speed of 250 rpm using a conventional chopper and re-placing the lemon pulp and lemon balm Molding by compressing the volume into a size of 2-3 mm while crushing; (9) putting the molded mixture of step (8) into a drying chamber and drying at low temperature for 30 to 40 hours while inverting and ventilating at 30 to 35 ° C for 1 hour; (10) Using a conventional grinder, the dry mixture of step (9) is pulverized to a size of 1 to 2 mm at the top at a speed of 40 to 60 rpm, and automatically 1 to 2 mm at the bottom by a triple net at the bottom. Sorting uniformly with; (11) sterilizing the selected mixture of step (10) at 80 to 95 ° C. for 40 to 120 seconds to produce a leach tea content; And (12) preparing a tea bag-type leaching tea by injecting 1 to 2 g of the leach tea contents prepared in step (11) into a disposable filter paper bag using a conventional automatic injector. delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete Method for producing a liquid extract tea containing lemon and lemon balm, characterized in that it comprises the following steps (1) to (14): (1) setting lemon and lemon balm as raw materials; (2) setting 40 to 60% by weight of the lemon pulp and 60 to 40% by weight of the lemon balm as a blending ratio of the raw materials; (3) Selecting lemons in the same amount as the mixing ratio of raw materials of step (2), putting lemons in a tank containing 5-8% salt solution, and injecting air to remove foreign substances in the lemon peel by vertical exchange for 10-15 minutes. Washing and moving the lemon back to the flowing water tank to remove residual salt and foreign matter in the lemon rind in the same manner using air for 10 to 15 minutes; (4) cutting the washed lemon of step (3) to a size of 1 to 3 mm using a conventional fruit cutter; (5) crushing the lemon balm in the same amount as the raw material blending ratio of step (2) to a size of 2 to 3 mm at a speed of 60 rpm using a conventional crusher; (6) mixing the cut lemon of step (4) with the crushed lemon balm of step (5) at 250 rpm for 15 to 30 minutes using a conventional mixer; (7) adding water to the mixture of step (6) to make the water 75 to 90%, and then aging it at room temperature for 3 to 8 hours in 20 to 40 kg of this in a plastic container; (8) Transferring the lemon in the aged mixture of step (7) into the lemon balm tissue under a pressure of 4 to 6 kg / cm 2 and a speed of 250 rpm using a conventional chopper and re-placing the lemon pulp and lemon balm Molding by compressing the volume into a size of 2-3 mm while crushing; (9) putting the molded mixture of step (8) into a drying chamber and drying at low temperature for 30 to 40 hours while inverting and ventilating at 30 to 35 ° C for 1 hour; (10) The dry mixture of step (9) is put into a conventional automatic extraction tank, and 70 to 90 times the integer of water based on the weight of the mixture is 70 to 70 to 30 to 60 rpm at a speed of 110 to 150 ℃ solvent Extraction with stirring for 140 minutes; (11) filtering the extract of step (10) one to three times using a conventional automatic suction filter having a mesh of 250 to 350 mesh; (12) concentrating the filtrate of step (11) to 1 to 65 ° Brix under a pressure of 1 to 10 ⁻³ Torr using a conventional automatic concentrator; (13) sterilizing the concentrate of step (12) for 30 to 120 seconds at 80 to 95 ° C; And (14) injecting the sterilized concentrate of step (13) into a heat-resistant bottle at 25 to 2000 ml and automatically closing the lid to induce vacuum by cooling. Method for producing a leaching tea containing lemon and lemon balm, characterized in that it comprises the following steps (1) to (12): (1) preparing lemon, lemon balm, citric acid, vitamin C, stevioside and collagen as raw materials; (2) 22 to 45% by weight of lemon flesh, 45 to 30% by weight of lemon balm, 10 to 7% by weight of citric acid, 8 to 5% by weight of vitamin C, 5 to 8% by weight of stevioside and 10 to 5% by weight of collagen Determining the blending ratio of; (3) Selecting lemons in the same amount as the mixing ratio of raw materials of step (2), putting lemons in a tank containing 5-8% salt solution, and injecting air to remove foreign substances in the lemon peel by vertical exchange for 10-15 minutes. Washing and moving the lemon back to the flowing water tank to remove residual salt and foreign matter in the lemon rind in the same manner using air for 10 to 15 minutes; (4) cutting the washed lemon of step (3) to a size of 1 to 3 mm using a conventional fruit cutter; (5) crushing the lemon balm in the same amount as the raw material blending ratio of step (2) to a size of 2 to 3 mm at a speed of 60 rpm using a conventional crusher; (6) mixing the cut lemon of step (4) and the crushed lemon balm of step (5) first at 250 rpm for 15 to 30 minutes using a conventional mixer, and the raw material blending ratio of step (2) Mixing the same amount of vitamin C, steviosides, collagen and citric acid in the same manner in a second manner, and then mixing the primary and secondary mixtures in the same manner as above; (7) adding water to the mixture of step (6) to make the water 75 to 90%, and then aging it at room temperature for 3 to 8 hours in 20 to 40 kg of this in a plastic container; (8) Transferring the lemon in the aged mixture of step (7) into the lemon balm tissue under a pressure of 4 to 6 kg / cm 2 and a speed of 250 rpm using a conventional chopper and re-placing the lemon pulp and lemon balm Molding by compressing the volume into a size of 2-3 mm while crushing; (9) putting the molded mixture of step (8) into a drying chamber and drying at low temperature for 30 to 40 hours while inverting and ventilating at 30 to 35 ° C for 1 hour; (10) Using a conventional grinder, the dry mixture of step (9) is pulverized to a size of 1 to 2 mm at the top at a speed of 40 to 60 rpm, and automatically 1 to 2 mm at the bottom by a triple net at the bottom. Sorting uniformly with; (11) sterilizing the selected mixture of step (10) at 80 to 95 ° C. for 40 to 120 seconds to produce a leach tea content; And (12) preparing a tea bag-type leaching tea by injecting 1 to 2 g of the leach tea contents prepared in step (11) into a disposable filter paper bag using a conventional automatic injector. A leaching tea containing a lemon and lemon balm, characterized in that prepared by the method of claim 2 or 20. Liquid extraction tea containing lemon and lemon balm, characterized in that prepared by the manufacturing method of claim 19.

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