KR102485016B1 - Functional leached tea and manufacturing method of the same - Google Patents

Abstract

The present invention relates to a functional leached tea and a method for manufacturing the same, and more particularly, to a leached tea made of 18 or 19 materials such as lemon balm leaves, which has excellent taste and aroma, enhances kidney function, improves liver function, and improves bowel function. It is possible to provide a functional leached tea capable of imparting effects of improving health, improving vascular health, removing toxins from the body, and improving skin.

Description

Functional leached tea and its manufacturing method {FUNCTIONAL LEACHED TEA AND MANUFACTURING METHOD OF THE SAME}

The present invention relates to functional leaching tea (Yamuzen fresh blood water) and a method for preparing the same, and more particularly, to enhance kidney function, improve liver function, improve intestinal health, improve vascular health, remove toxins from the body, and improve skin. In addition, it relates to a functional leached tea with excellent marketability and a method for manufacturing the same with excellent palatability.

In general, leaching tea refers to a drinkable filtrate obtained by packaging the leaching target in a special microporous paper packaging material or leaching the vegetable raw material itself in a leaching solvent such as water. Leached tea obtained by leaching a mixture of one or more of stems, roots, fruits, or grains is consumed.

Recently, with the improvement of the standard of living of the people, not only the taste characteristics of food have been upgraded, but also, as the number of consumers who value health is rapidly increasing, various so-called functional health foods that focus on the control function of the body rather than taste as food rather than medicine are rapidly increasing. tea products are being developed.

For example, there is development and sale of leaching tea with increased eleutheroside content using ginseng ginseng, and technology using red ginseng as leaching tea has been developed and sold, but economic results have not been achieved due to poor marketability.

Korean Patent Registration No. 10-0812652 (2008.03.05) Korean Patent Registration No. 10-1525961 (2015.05.29)

The present invention is a popular plant-derived leaching tea that can help modern people who are interested in immunity, health and diet due to environmental pollution such as air pollution and COVID-19, etc. In order to improve the health and immunity of the human body by analyzing the immune components of plants in various leaves, roots, fruits, stems, etc., it is intended to provide functional leached tea containing these components in optimal amounts and a method for manufacturing them.

An object of the present invention is to provide functional leaching tea, and the functional leaching tea of the present invention is lemon balm leaf, mate leaf, puerh tea leaf, houttuynia cordata leaf, hibiscus, goji berry fruit, Schizandra fruit, cornelian fruit, barberry fruit, red beet root , Turmeric root, Astragalus root, licorice root, Angelica root, burdock root, glasswort stem, brown rice, and a mixed tea including Cassia tora, wherein the hibiscus includes hibiscus petals and hibiscus calyx.

In addition, another object of the present invention relates to a method for producing the functional leaching tea, lemon balm leaves, mate leaves, puerh tea leaves, houttuynia cordata leaves, hibiscus, goji berry fruits, Schisandra chinensis fruits, cornus officinalis fruits, barberry fruits, red beets Step 1 of preparing root, turmeric root, astragalus root, licorice root, angelica root, burdock root, seaweed stem, roasted brown rice, and roasted Cassia tortoise, respectively; It can be manufactured by performing a process including a second step of mixing the prepared materials to prepare a blended tea and then drying.

In addition, the present invention can produce leached tea in which the mixed tea is individually packaged in a tea bag.

In addition, liquid stick tea using a concentrate obtained by extracting and concentrating the mixed tea in the second step at a low temperature may be provided.

The leached tea of the present invention, which is composed of 18 to 19 kinds of leaves, roots, outposts, seeds, and grains, contains various phytochemical components involved in the synthesis and energy metabolism of wastes and mitochondria accumulated in cells. As a result, A.T.G.C, an energy metabolism factor of mitochondria in cells and osmotic effect of trace mineral system, create blood vessels, detoxify body organs, and regenerate cells. can That is, the leaching tea of the present invention has effects of strengthening kidney function, improving liver function, improving intestinal health, improving vascular health, removing toxins from the body, and improving skin, and has excellent palatability, so it has excellent marketability.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The functional leached tea of the present invention will be described in more detail through the manufacturing method.

The present invention is lemon balm leaf, mate leaf, puerh tea leaf, eoseongcho leaf, hibiscus, goji berry fruit, Schisandra fruit, Cornus officinalis fruit, barberry fruit, red beet root, turmeric root, astragalus root, licorice root, angelica root, burdock root Step 1 of preparing each of , glasswort stems, roasted brown rice, and roasted Cassia tora; It can be manufactured by performing a process including the second step of mixing the prepared materials to prepare a blended tea and then drying.

In addition, after performing step 2, after putting the dried mixed tea in a tea bag, it may be manufactured by further performing a process including step 3 of vacuum-packing the tea bag.

In addition, after performing the second step, a process of extracting the dried mixed tea at a low temperature and then performing a concentration process to obtain a concentrate may be performed. In addition, the concentrate may be provided in the form of a liquid stick tea.

First, the composition of the first step will be described.

The lemon balm leaf is a perennial plant of the dicotyledonous plant tree Lamiaceae, and diet rosemary acid is effective in blocking nutrients in fat cells in the body and reducing visceral fat cells. It is known to be effective for dieting by preventing the accumulation of nutrients, and is also effective for headaches, neuralgia, depression, anxiety, and impatient neurosis caused by excessive stress due to its nervous stabilizing effect, and it not only improves sleep disorders due to insomnia, but also improves intestinal health. It is known to have the effect of stopping diarrhea or improving menstrual cramps because it helps.

The mate is an evergreen small arboretum of the dicotyledonous plant bicotyledonous tree Aphidaceae, and the mate leaves are diet, sleep, constipation, antioxidant, anemia, saponin, blood vessels, anti-inflammation, anti-cancer, obesity prevention, bile production, intestinal movement activation, food digestion It is known to be effective in promoting, decomposing body fat, suppressing appetite, improving bowel movements, and beautifying the skin.

The puerh tea leaves are anti-aging, anti-bacterial treatment, increase in immunity, blood pressure control, anti-aging effect, prevention of constipation and tooth decay, gallic acid component to help decompose fat, promote digestion and decomposition of cholesterol, prevent blood clots, help with vascular health, It is known to be effective in excretion of feces, discharge of waste products, removal of active oxygen, prevention of aging and diet.

The eoseongcho is an aerial part of Houttuynia cordata Thunberg belonging to the genus Houttuynia of the Saururaceae family, and has excellent antipyretic and drainage effects, coughing up pus due to lung abscess, pneumonia, acute and chronic bronchitis, enteritis, It is used for urinary tract infections and boils, and is used when you have a lot of fever and cannot urinate. Antibacterial action, immune enhancing action, anti-inflammatory action, diuretic action, and antitussive action have been reported as pharmacological actions, and the present invention uses the leaves of Eoseongcho.

The hibiscus is a plant belonging to the dicotyledonous plant mallow mallow and hibiscus genus, which helps with diuretic action and kidney health, and activates metabolism to discharge and detoxify waste products outside the body. It is also effective in improving tablets and high blood pressure. In addition, it contains catechin, potassium, and anthocyanin, which widen blood vessels and enhance blood vessel elasticity, improve blood lipids, and are rich in anti-inflammatory and antibacterial components to improve immunity and block the secretion of amylase, a carbohydrate digestive enzyme, to be involved in carbohydrate metabolism. It is known to help with weight loss through appetite suppression and diuretic action. In the present invention, as the hibiscus, hibiscus petals and hibiscus calyx are mixed and used.

The Goji is a deciduous broad-leaved shrub belonging to the Solanaceae family, rich in vitamins and minerals, effective in improving anti-aging and eye fatigue, effective in lipid metabolism and antioxidant, contains nutrients necessary for liver metabolism, blood pressure and It is known to have a cholesterol-lowering effect. In the present invention, the fruit of goji berry is used.

The Schizandra chinensis is a fruit of a deciduous broad-leaved vine of the Magnolia family, which helps in respiratory (cough, sputum, asthma, fine dust removal), improves liver function, inhibits hepatitis b proliferation, chronic fatigue, increases memory, protects the bronchi, It is known to be effective for skin beauty, stomach health, diabetes prevention, diet, vision improvement, kidney function improvement, sexual function enhancement, blood circulation improvement, immunity enhancement, hangover relief, and coronary artery disease. In the present invention, the fruit of Schizandra chinensis is used.

The Cornus officinalis is a dogwood and Cornus officinalis tree, and according to Donguibogam, it is described as being used for 'dizziness, ringing in the ears, sore and painful symptoms of the waist and knees'. It is known to have a nourishing and tonic effect as a medicinal material. In the present invention, the fruit of Cornus officinalis is used.

The barnacle tree is a deciduous tree of the family Buckthorn, which helps with diuretic action, relieving thirst, relieving hangover, relieving constipation, relieving fatigue, restoring liver health and digestive function, and exhibiting jaundice treatment, arthritis recovery, and muscle strengthening effects. Fruits, roots, branches and leaves contain beneficial ingredients to the human body such as glucose, malic acid and calcium as well as furanguranin, hobenin, hovenucid, and havensan, which are effective in detoxification, fatigue recovery, and treatment of vomiting. known to indicate. In the present invention, the fruit of barn tree is used.

The red beet is known in oriental medicine to help blood circulation by piercing clogged blood vessels due to its sweet taste and flat energy as a red vegetable called red beet 'spicy root'. In addition, Hippocrates, the father of ancient Greek doctors, used red beet leaves to treat wounds, and in ancient Rome, beets were boiled and used as an antipyretic and diuretic. And since Russia is a cold region, they have made and ate a lot of warm 'Borche Soup' since ancient times. As such, the effectiveness of red beet juice has been widely recognized in the East and the West since ancient times. It is also effective in improving high blood pressure, improving blood circulation, and preventing heart disease. In addition, the red color that gives red beets a strong image is a component called betaine, and because of this, red beets have nicknames such as blood vessel cleaners and green blood vegetables. Betaine plays an important role in the efficacy of red beet juice, which dissolves blood clots in blood vessels, cleans blood vessels, prevents cell damage and blood vessel aging, helps improve high blood pressure, and also promotes blood circulation and naturally prevents heart disease. . You should also pay attention to the ingredient called nitrate in red beets. Nitrate turns into nitric oxide when it enters the body, and nitric oxide is famous as a vasodilator, which expands blood vessels and dissolves blood clots to increase blood flow and lower blood pressure. Red beet roots are used in the present invention.

The turmeric is an annual plant of the Ginger family ginger, and has a high content of curcumin, which acts as an antioxidant, anti-inflammatory, and immune stabilizing agent, and uses the rhizome as a herbal medicine. It is known that drinking it clears the head, and the present invention uses turmeric root.

The astragalus is a perennial plant of the legume family, and contains calycosin, formononetin, daidzein, etc., and is effective for hyperlipidemia and antidiabetic, and flavonoid substances are blood sugar regulating substances It is known that not only the antidiabetic effect is increased by activating, but also the effect of increasing immunity by containing saponin.

The licorice is known as a medicinal plant as a perennial plant of the dicotyledonous plant Rosemary legumes, harmonizes the toxicity of all drugs to make the medicinal effect appear well, controls the heat and morale of the ledger, makes all blood vessels communicate well, and strengthens muscles and bones It is known that pharmacological action is effective for detoxification, hepatitis, hives, dermatitis, and eczema. In addition, it is known to have antitussive, expectorant, muscle relaxation, diuretic, and anti-inflammatory effects, and to suppress peptic ulcer. The outer skin of licorice is reddish brown or dark brown, with vertical wrinkles, sometimes attached with bark, buds, and scale leaves. The outer surface of peeled licorice is light yellow and fibrous. In the present invention, the root of licorice is used.

Angelica is a representative medicinal plant, which was previously collected from the mountains, but has recently been widely cultivated. Angelica is used for all symptoms related to blood production and circulation. It is a better medicine for women who consume a lot of energy such as pregnancy and childbirth. In addition, Angelica Boiled Water has been used to whiten women's skin since ancient times and has been used in baths because of its fragrant scent. The main functional substances of Angelica gigas found in modern science are coumarin-based substances, polysaccharides, and vitamins, which are known to have carcinogenic activity, antipyretic analgesic activity, vascular disease improvement, uterine function control and sedation, antibacterial activity, and blood pressure lowering activity. In the present invention, the root of Angelica quai is used.

The burdock is a biennial plant of the dicotyledonous plant Bellflower Asteraceae, which improves blood vessel health, contains lignin and saponin, and effectively discharges cholesterol accumulated in blood vessels, thereby showing the effect of preventing cardiovascular diseases such as stroke and myocardial infarction. It is known. In addition, it shows good efficacy in anti-aging and recovery from fatigue. Due to its strong antioxidant effect, its anti-aging effect is very excellent, and it not only shows the effect of improving fatigue, but also improves immunity, anti-cancer effect, bowel movement improvement, diabetes improvement, and obesity. It is known to show effects such as improvement of anemia, improvement of kidney function, anti-inflammatory action, and prevention of dementia due to the inclusion of arginine. In the present invention, the root of Wuer is used.

The seaweed is an annual plant of the dicotyledonous plant Centauraceae, and the official name is Tungtung Node, but it is called Hamcho in the local area. Hamcho is rich in minerals enough to be called wild ginseng of mudflats, so it helps to solve defecation disorders and overweight, improves skin troubles, and contains choline to improve memory, liver function, high blood pressure, lower uric acid level, joint pain and gout It is known to have the effect of improving digestion and improving indigestion. In the present invention, the stem of glasswort is used.

The brown rice is effective for fatigue recovery, blood vessel health, constipation improvement, diet, skin care, hair loss prevention, and hair root improvement. It is abundantly contained, and contains a large amount of octacosanol, which not only inhibits the absorption of cholesterol into the body, but also shows the effect of removing cholesterol accumulated in blood vessels.

The defect is a seed of Gyeolmyeongcha, an annual herbaceous plant belonging to the legume family, and a row of shiny seeds is contained in a bow-shaped pod of about 10 cm, which is the defect. It contains emodin, obtusifolin, and obtusin as active ingredients, and it is used to treat redness, swelling, pain, and tearing symptoms by lowering liver fire and also for night blindness. It is effective for constipation caused by accumulation of heat in the large intestine. It is also used to lower blood pressure and prevent arteriosclerosis. It is known that pharmacological effects include blood pressure lowering, diuresis, bowel movement, uterine contraction, inhibition of skin fungus, and cholesterol lowering.

In the present invention, each of the brown rice and Cassia tora is used for roasting, and as a preferred example of the roasting treatment, the roasting treatment can be performed at 80 to 90 ° C for 3 to 10 minutes. The elution amount of active ingredients is remarkably improved in the leaching process of leaching tea. If the roasting temperature is less than 80 ° C or the roasting time is less than 3 minutes, the above effect is insignificant, and if the roasting temperature exceeds 90 ° C or the roasting time exceeds 10 minutes, the above effect is not greatly improved. This excessive progress may increase the burnt taste and bitter taste of brown rice and gyeolmyeongja, reducing the preference of leaching tea.

The functional leached tea of the present invention composed of the components described above serves to discharge wastes from the body, and turmeric root, glasswort stem, goji berry, raisin raisin fruit, Schizandra fruit and licorice root remove toxins and improve liver function.

In addition, Cornus officinalis fruit, hibiscus, eoseongcho leaves and Astragalus root improve kidney function, and the burdock root, puerh tea leaves, lemon balm leaves, brown rice, Angelica root, red beet root and Cassia tora promote blood and blood vessel health. do

In addition, the functional leaching tea of the present invention composed of the above components exhibits effects such as skin whitening, wrinkle improvement, skin elasticity improvement, color pigmentation improvement and moisture increase, so that it can be applied as a cosmetic that exhibits skin conditioning or anti-aging functionality. there is.

Next, step 2 is a process of mixing the 18 materials prepared in step 1 in a specific ratio, and the preferred mixing ratio is as follows.

The blended tea in the second stage contains 100 parts by weight of lemon balm leaves, 50 to 100 parts by weight of mate leaves, 50 to 100 parts by weight of puerh tea leaves, 50 to 100 parts by weight of houttuynia cordata leaves, 10 to 20 parts by weight of hibiscus, and 10 to 10 parts by weight of goji berries. 20 parts by weight, 10 to 20 parts by weight of Schizandra chinensis fruit, 10 to 20 parts by weight of Cornus officinalis fruit, 10 to 20 parts by weight of Hovenia tree fruit, 10 to 20 parts by weight of red beet root, 5 to 10 parts by weight of turmeric root, 5 to 10 parts by weight of Astragalus root 10 parts by weight, 5 to 10 parts by weight of licorice root, 5 to 10 parts by weight of angelica root, 5 to 10 parts by weight of burdock root, 5 to 10 parts by weight of seaweed stem, 20 to 30 parts by weight of roasted brown rice and 10 to 20 parts by weight of roasted Cassia tora 100 parts by weight of lemon balm leaves, 65 to 85 parts by weight of mate leaves, 65 to 85 parts by weight of puerh tea leaves, 60 to 90 parts by weight of houttuynia cordata leaves, 12 to 18 parts by weight of hibiscus petals, Goji ja Fruit 12 ~ 18 parts by weight, Schisandra fruit 12 ~ 18 parts by weight, Cornus officinalis fruit 12 ~ 18 parts by weight, Hovenia fruit 12 ~ 18 parts by weight, Red beet root 12 ~ 18 parts by weight, Turmeric root 6 ~ 9 parts by weight, Astragalus root Root 6 ~ 9 parts by weight, licorice root 6 ~ 9 parts by weight, angelica root 6 ~ 9 parts by weight, burdock root 6 ~ 9 parts by weight, seaweed stem 6 ~ 9 parts by weight, roasted brown rice 22 ~ 28 parts by weight and roasted Cassia tora 10 Containing ~ 18 parts by weight satisfies the functional aspect, and has excellent taste and aroma.

In addition, the second-stage blended tea further mixes black horse powder in addition to the 18 components described above, preferably 50 to 100 parts by weight of black horse powder, more preferably 60 to 90 parts by weight, based on 100 parts by weight of lemon balm leaves. It can also be prepared by mixing parts by weight. When Heukcheonma powder is additionally mixed, the leached tea of the present invention not only contains more abundant nutrients, but also provides leached tea showing excellent palatability. At this time, if the content of the black horse powder is less than 50 parts by weight, the above effect is insignificant, and if the content of the black horse powder exceeds 100 parts by weight, the above effect is not greatly improved and the manufacturing cost is excessively increased. .

Step 1-1 of drying the black horse powder by cutting the black horse powder; 1-2 steps of preparing black cheonma by steaming the dried cheonma; And 1-3 steps of roasting and crushing the black horse; using a product prepared by performing a process comprising the step of significantly improving the elution amount of the active ingredient contained in the black horse, improving the supply effect and preference of nutrients The effect can be further improved.

The drying in step 1-1 is appropriately performed at a temperature of 100 to 120° C. for 50 to 80 minutes, preferably at a temperature of 100 to 110° C. for 60 to 70 minutes.

In addition, steaming in step 1-2 is appropriately performed at 65 to 85 ° C for 90 to 110 minutes, preferably at 70 to 80 ° C for 90 to 100 minutes.

The pulverization of the steps 1-3 is preferably pulverized to a particle size of 0.1 to 1 mm.

In addition, in order to improve the preservation of the mixed tea prepared by mixing 18 or 19 materials in the second step in the above composition ratio, the mixed tea is kept at a temperature of 70 to 90 ° C for 6 to 18 hours, preferably 75 to 90 ° C. A process of drying at 85 ° C. for 10 to 18 hours is performed.

Next, the mixed tea subjected to the drying process is placed in a tea bag, and then the tea bag is vacuum-packed to prepare functional leached tea.

In addition, liquid stick tea using a concentrate obtained by extracting and concentrating the mixed tea in the second step at a low temperature may be provided.

Hereinafter, the functional leach tea according to the present invention will be described in more detail through examples. However, the following examples are intended to aid understanding of the present invention, and should not be construed as limiting the scope of the present invention to the following examples.

[Example]

Preparation Example 1: Preparation of roasted brown rice

Roasted brown rice was prepared by roasting brown rice at a temperature of 85° C. for 6 minutes.

Preparation Example 2: Preparation of Roasted Cassia tora

Roasted Cassia tora was prepared by roasting the Cassia tora at a temperature of 85 ° C. for 6 minutes.

Preparation Example 3: Preparation of Heukcheonma Powder

The cut cheonma was dried at a temperature of 110 ° C. for 65 minutes. Next, it was steamed at a temperature of 75 ° C. for 100 minutes to prepare black cheonma. Next, the prepared Heukcheonma was roasted at a temperature of 85 ° C. for 6 minutes, and pulverized to an average particle size of 0.5 mm using a grinder to prepare Heukcheonma powder.

Example 1: Preparation of functional leaching tea

Lemon balm leaf, mate leaf, puer tea leaf, houttuynia cordata leaf, hibiscus (mixed petals and sepals), goji berry, Schisandra chinensis fruit, cornus officinalis fruit, barberry fruit, red beet root, turmeric root, astragalus root, licorice root, angelica root , burdock root, glasswort stem, roasted brown rice of Preparation Example 1 and roasted Cassia tora of Preparation Example 2 were prepared, respectively.

Next, after mixing the above materials in the composition ratio shown in Table 1 to prepare a mixed tea, it was dried at 80 ° C. for 12 hours.

Next, after putting the dried mixed tea in a tea bag, it was vacuum-packed to prepare a functional leached tea.

Example 2: Preparation of functional leached tea

Leaching tea was prepared in the same manner as in Example 1, but functional leaching tea was prepared by varying the composition ratio of the ingredients as shown in Table 1 below.

Example 3: Preparation of functional leaching tea

Leached tea is prepared in the same manner as in Example 1, but mixed tea is prepared by further mixing 75 parts by weight of Chunma powder from Preparation Example 3 with respect to 100 parts by weight of lemon balm leaves, and then dried and packaged to obtain functional leached tea. manufactured.

Comparative Example 1: Preparation of functional leaching tea

Leached tea was prepared in the same manner as in Example 1, but leached tea was prepared in the composition ratio shown in Table 1 below using unroasted brown rice and Cassia tora.

Comparative Example 2: Preparation of functional leached tea

Infused tea was prepared in the same manner as in Example 1, but mate leaves, puerh tea leaves, eoseongcho leaves, and hibiscus were used in the same amounts as in Table 1 below.

Comparative Example 3: Preparation of functional leached tea

Leached tea was prepared in the same manner as in Example 1, but turmeric root, Astragalus root, licorice root, Tangerine root, and burdock root were used in the same amounts as in Table 1 below.

Classification (parts by weight) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 lemon balm leaves 100 100 100 100 100 100 mate leaves 75 65 75 75 30 75 puer tea leaves 75 78 75 75 30 75 Eoseongcho leaves 75 70 75 75 30 75 hibiscus 15 18 15 15 8 15 goji berries 15 17 15 15 15 15 Schisandra fruit 15 13 15 15 15 15 cornelian fruit 15 12 15 15 15 15 barberry fruit 15 18 15 15 15 15 red beet root 15 16 15 15 15 15 turmeric root 8 9 8 8 8 3 astragalus root 8 6 8 8 8 3 licorice root 8 8 8 8 8 3 angelica root 8 7 8 8 8 3 burdock root 8 9 8 8 8 3 glasswort stem 8 10 8 8 8 8 Roasted brown rice 25 22 25 25 (reduced X) 25 25 The person who is missing 15 19 15 15 (reduced X) 15 15 black horse powder - - 75 - - -

Experimental Example 1: Sensory evaluation

After immersing the functional leached tea (including 10 g in a tea bag) prepared in Examples 1 to 2 and Comparative Examples 1 to 3 in 150 mL of purified water at 80 ° C. for 5 minutes, remove the tea bag to prepare leached tea, The taste, aroma and overall acceptability of were measured and shown in Table 2 below. For the sensory evaluation, the taste, aroma and overall acceptability of leached tea were surveyed using a 5-point scale method with 30 test subjects, and expressed as average values. ), 2 points (poor), and 1 point (very bad).

division taste incense overall sign Example 1 4.4 4.3 4.4 Example 2 4.3 4.2 4.2 Example 3 4.5 4.6 4.6 Comparative Example 1 4.0 3.8 3.9 Comparative Example 2 3.8 3.7 3.8 Comparative Example 3 4.2 4.1 4.1

Looking at the sensory evaluation in Table 2, the functional leached teas of Examples 1 and 2 were evaluated for excellent taste, aroma and overall acceptability, and Example 2, which further contained Heukcheonma powder, was similar to Example 1. The taste, aroma and overall preference were further improved.

On the other hand, Comparative Example 1 using unroasted brown rice and Cassia tora, and Comparative Example 2 using a small amount of mate leaves, etc., compared to Example 1, received sensory evaluation with relatively low taste and aroma. In addition, Comparative Example 3 using less turmeric root and the like received a relatively low evaluation compared to Example 1, but received higher sensory evaluation results than Comparative Examples 1 and 2.

Experimental Example 2: Measurement of renal cytotoxicity and liver cytoprotective effect

The leached tea prepared in Examples 1 and 2 was immersed in 150 mL of purified water at 80 ° C. for 5 minutes, and the renal cell toxicity and liver cell protection effects of the brewed water were measured in the following manner.

(1) Cell culture

LLC-PK1 cell line (CL-101, ATCC), which is a kidney cell, is supplied with 95% oxygen and 5% CO ₂ at 37℃, 10% FBS (fetal bovine serum, Hyclone, USA), 100μg/ml streptomycin and cultured in RPMI medium containing 100 units/ml penicillin.

(2) Measurement of toxicity of kidney cells against oxidative damage caused by radicals

After inoculating the LLC-PK1 cell line at 1x10 ⁴ cells/ml in a 96-well cell culture dish, the cells were stabilized for 2 hours. Then, after processing samples of each concentration and incubating for 24 hours, cell viability (%) was measured with an ELISA reader (550 nm) using MTT reagent, and the results are shown in Table 3 below.

The control (control) is the LLC-PK1 cell line itself, and EGCG is treated with 100 ng/ml of Epigallocatechin gallate to the LLC-PK1 cell line as a positive control. In Examples 1 and 2, 10 mM AAPH (2,2-azobis (1-aminopropane) dihydrochloride ) was treated with

division
(cell viability %) leachate concentration
100 μg/mL leachate concentration
300 μg/mL leachate concentration
500 μg/mL leachate concentration
1,000 μg/mL control 100% (cell line itself) EGCG 100% (100 ng/ml) Example 1 100% 100% 100% 99.89% Example 2 100% 100% 100% 99.76%

Looking at the renal cytotoxicity measurement results in Table 3, both Examples 1 and 2 showed almost no cytotoxicity up to 500 μg/ml, and slight cytotoxicity at a concentration of 1,000 μg/ml. Considering that the concentration of 1,000 μg/ml is very high, and considering the leached tea that is absorbed into the body after drinking, the leached teas of Examples 1 and 2 are judged to have little toxicity to renal cells.

(3) Measurement of protective ability of renal cells against oxidative damage caused by radicals

After inoculating the LLC-PK1 cell line at 1x10 ⁴ cells/ml in a 96-well cell culture dish, it was stabilized for 2 hours. After that, samples of each concentration and a radical generating agent, 10mM AAPH (2,2-azobis (1-aminopropane) )dihydrochloride) at the same time and incubated for 24 hours, cell viability was measured with an ELISA reader (550nm) using MTT reagent, and the results are shown in Table 4 below.

The control group is the LLC-PK1 cell line itself, and EGCG is treated with 100 ng/ml of Epigallocatechin gallate as a positive control and 10 mM AAPH as an oxidative damage inducer in the LLC-PK1 cell line. In Examples 1 and 2, leaching tea was treated with 10 mM AAPH at specific concentrations (100 μg/ml, 300 μg/ml, 500 μg/ml, 800 μg/ml).

division
(cell viability %) leachate concentration
100 μg/mL leachate concentration
300 μg/mL leachate concentration
500 μg/mL leachate concentration
800 μg/mL control 100% (cell line itself) EGCG 47.3% Example 1 48.4% 56.9% 62.8% 63.4% Example 2 49.7% 61.3% 73.2% 75.5%

Looking at the measurement results of renal cell protective ability in Table 4, it was confirmed that all of Examples 1 and 2 had a renal cell protective effect in a concentration-dependent manner as the concentration increased. However, the effect of increasing the renal cell protection effect was reduced from the concentration of leaching tea over 500 μg/ml.

Experimental Example 3: Measurement of blood circulation promotion

Endothelial nitric oxide synthase (eNOS) exists in human vascular endothelial cells, and its activity increases to produce NO (nitric oxide) to dilate blood vessels and promote blood circulation. After culturing human vascular endothelial cells, the amount of NO produced by treating the medium in Examples 1 and 2 was measured in the following manner.

Vascular endothelial cells were attached to a gelatin-coated 24-well plate at a density of 2.5 x 10 ⁴ cells/well, and the cells were cultured in a growth medium for 12 hours. Vascular endothelial cells were pretreated for 12 hours in the tea-leached tea-treated group (Examples 1 and 2) and the non-treated group. Then, it was treated with 10 μmol/L DAF-FM diacetate (Molecular Probe, OR) in M199 medium without FBS at 37° C. for 30 minutes.

Next, the vascular endothelial cells were washed three times with M199 medium without FBS, placed in a parallel plate flow chamber, and stimulated with light separated from a mercury lamp. The excitation wavelength was 488 nm, and fluorescence was emitted at 515 nm when NO was bound to DAF.

The brightness of fluorescence analyzed by Image-Pro Plus v4.5 software (Media Cybernetics, San Diego, CA, USA) is shown in Table 5 below based on the brightness of fluorescence compared to the untreated group. That is, the higher the intensity, the higher the degree of NO generation.

Classification (cell viability %) Concentration of leachate 100 μg/ml Concentration of leachate 300 μg/ml Example 1 157% 256% Example 2 203% 337%

Looking at the experimental results in Table 5, the leach teas of Examples 1 and 2 showed a degree of NO production of 150 to 210% compared to the untreated group at a concentration of 100 μg/ml, and 340 to 350% at a concentration of 300 μg/ml. The degree of NO production was shown. In particular, the extract of Example 2 produced more NO. Through this, it was confirmed that the NO production ability in vascular endothelial cells was far superior, and the high NO (nitric oxide) production ability of the functional leached teas of Examples 1 and 2 had a blood circulation promoting effect that dilates blood vessels and promotes blood circulation. It could be confirmed that there is

Through the above examples and experimental examples, the functional leaching tea of the present invention has excellent taste and aroma, strengthens kidney function, improves liver function, improves intestinal health, improves vascular health, removes toxins in the body, and improves skin. It was confirmed that it was possible to provide a leachate showing excellent palatability.

Claims (8)

Based on 100 parts by weight of lemon balm leaves, mate leaves 50 to 100 parts by weight, puerh tea leaves 50 to 100 parts by weight, eoseongcho leaves 50 to 100 parts by weight, hibiscus 10 to 20 parts by weight, goji ja fruit 10 to 20 parts by weight, Schizandra chinensis Fruit 10 ~ 20 parts by weight, Cornus officinalis fruit 10 ~ 20 parts by weight, Hovenia fruit 10 ~ 20 parts by weight, Red beet root 10 ~ 20 parts by weight, Turmeric root 5 ~ 10 parts by weight, Astragalus root 5 ~ 10 parts by weight, Licorice root Mixed tea containing 5 to 10 parts by weight of root, 5 to 10 parts by weight of angelica root, 5 to 10 parts by weight of burdock root, 5 to 10 parts by weight of glasswort stem, 20 to 30 parts by weight of brown rice, and 10 to 20 parts by weight of Cassia tora and
The hibiscus includes hibiscus petals and hibiscus calyx,
Functional leach tea, characterized in that each of the brown rice and the Cassia tora is roasted. delete delete According to claim 1,
Based on 100 parts by weight of the lemon balm leaves, functional leaching tea characterized in that it further comprises 50 to 100 parts by weight of black cheonma powder. Lemon balm leaf, mate leaf, puer tea leaf, houttuynia cordata leaf, hibiscus, goji berry, Schisandra fruit, cornus officinalis fruit, barberry fruit, red beet root, turmeric root, astragalus root, licorice root, angelica root, burdock root, glasswort stem Step 1 of preparing roasted brown rice and roasted gyeolmyeongja, respectively; and
Performing a process including a second step of mixing the prepared materials to prepare a blended tea and then drying;
The hibiscus includes dried hibiscus petals and dried hibiscus calyx,
The blended tea in the second step is based on 100 parts by weight of lemon balm leaves, 50 to 100 parts by weight of mate leaves, 50 to 100 parts by weight of puerh tea leaves, 50 to 100 parts by weight of houttuynia cordata leaves, 10 to 20 parts by weight of hibiscus, and 10 parts by weight of goji berries. ~ 20 parts by weight, Schisandra fruit 10 ~ 20 parts by weight, Cornus officinalis fruit 10 ~ 20 parts by weight, Hovenia fruit 10 ~ 20 parts by weight, Red beet root 10 ~ 20 parts by weight, Turmeric root 5 ~ 10 parts by weight, Astragalus root 5 ~ 10 parts by weight, 5 to 10 parts by weight of licorice root, 5 to 10 parts by weight of angelica root, 5 to 10 parts by weight of burdock root, 5 to 10 parts by weight of seaweed stem, 20 to 30 parts by weight of roasted brown rice and roasted Contains 10 to 20 parts by weight of Cassia tora,
After putting the mixed tea in a tea bag, a step 3 of vacuum packaging the tea bag; Further performing the process of obtaining
The method for producing functional leached tea, characterized in that each of the roasted brown rice and roasted Cassia torta is subjected to a roasting treatment at 80 to 90 ° C. for 3 to 10 minutes. delete delete The method of claim 5, wherein the mixed tea further comprises black horse powder,
Step 1-1 of drying the black horse powder at a temperature of 100 to 120 ° C. for 50 to 80 minutes;
1-2 steps of preparing black cheonma by steaming the dried cheonma at 65 to 85 ° C. for 90 to 110 minutes; and
Steps 1-3 of roasting and grinding the heukcheonma; Method for producing functional leached tea, characterized in that produced by performing the process.