KR20000006979A - Composition of tea mixed herbs - Google Patents
Composition of tea mixed herbs Download PDFInfo
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- KR20000006979A KR20000006979A KR1019990050973A KR19990050973A KR20000006979A KR 20000006979 A KR20000006979 A KR 20000006979A KR 1019990050973 A KR1019990050973 A KR 1019990050973A KR 19990050973 A KR19990050973 A KR 19990050973A KR 20000006979 A KR20000006979 A KR 20000006979A
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- 239000000203 mixture Substances 0.000 title claims abstract description 67
- 235000008216 herbs Nutrition 0.000 title description 9
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 27
- 241000220317 Rosa Species 0.000 claims abstract description 12
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 11
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 11
- 235000005206 Hibiscus Nutrition 0.000 claims abstract description 5
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims abstract description 5
- 244000284380 Hibiscus rosa sinensis Species 0.000 claims abstract description 5
- 241000911175 Citharexylum caudatum Species 0.000 claims abstract 2
- 239000000177 juniperus communis l. berry Substances 0.000 claims abstract 2
- 235000013616 tea Nutrition 0.000 claims description 19
- 230000003078 antioxidant effect Effects 0.000 claims description 14
- 235000015092 herbal tea Nutrition 0.000 claims description 12
- 244000246386 Mentha pulegium Species 0.000 claims description 11
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 11
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- 235000001050 hortel pimenta Nutrition 0.000 claims description 11
- 230000035622 drinking Effects 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 235000019629 palatability Nutrition 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- 235000007866 Chamaemelum nobile Nutrition 0.000 claims description 5
- 244000042664 Matricaria chamomilla Species 0.000 claims description 5
- 235000007232 Matricaria chamomilla Nutrition 0.000 claims description 5
- 244000178870 Lavandula angustifolia Species 0.000 claims description 4
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 4
- 239000001102 lavandula vera Substances 0.000 claims description 4
- 235000018219 lavender Nutrition 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003064 anti-oxidating effect Effects 0.000 abstract 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000003963 antioxidant agent Substances 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 239000002075 main ingredient Substances 0.000 description 7
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- 230000003340 mental effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
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- 229960001295 tocopherol Drugs 0.000 description 3
- 229930003799 tocopherol Natural products 0.000 description 3
- 235000010384 tocopherol Nutrition 0.000 description 3
- 239000011732 tocopherol Substances 0.000 description 3
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000001666 citrus aurantium l. flower Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Abstract
Description
허브를 이용한 차가 서양에서 건강 차로 애용되어 왔음은 주지의 사실이다. 허브는 기능성으로 볼 때 무기물, 비타민, 항산 및 항균성 성분을 함유하고 있어 기능성 식품으로 애용되고 있다. 본 발명은 여러 종류의 허브식물에서 기호성과 기능성을 조합하여 우수한 다류식품을 개발하는데 있다.It is well known that herbal teas have been used as health teas in the West. Herbs are used as functional foods because they contain minerals, vitamins, antioxidants and antibacterial ingredients. The present invention is to develop excellent multi-food by combining the taste and functionality in various kinds of herbal plants.
본 발명은 페퍼민트(Pepper mint) 혹은 케모마일(Chamomile), 하이비스커스(Hiviscus) 등 13 종류의 향신 허브식물의 건조 식물체를 혼합한 식품적 조성물에 관한 것이다. 더욱 구체적으로, 허브(Herb)식물에서 항산화성이 높고 맛과 향이 뛰어난 천연식품 혼합 조성물을 찾아내기 위하여 여러 가지 식물을 대상으로 광범위한 스크리닝과 혼합 조합시험을 행하였다.The present invention relates to a food composition in which dry plants of thirteen kinds of aromatic herb plants, such as peppermint, chamomile, and hibiscus, are mixed. More specifically, a wide range of screening and mixing tests were conducted on various plants in order to find a natural food mixture composition having high antioxidant properties and excellent taste and aroma in Herb plants.
현재까지 차 잎에 천연의 꽃향기를 흡착시켜 제조한 차로서 처음에 녹차에 용뇌(龍腦) 향을 첨가시킨 것이 시초로서 그 뒤 연꽃 향을 이용한 화차(花茶) 제조기술이 개발되어 오늘날 여러 가지 다양한 화차가 생산되고 있다. 화차는 사용할 꽃의 종류에 따라 여러 가지로 구분되며 화차 중에서도 생산량과 소비량이 가장 많은 것은 자스민차이다.To date, tea made by adsorbing natural floral fragrance on tea leaves is the first to add green onion flavor to green tea. After that, tea planting techniques using lotus fragrance were developed. Various wagons are produced. The tea is divided into various kinds according to the kinds of flowers to be used. Among the tea, Jasmine tea is the most produced and consumed.
따라서 약용식물로 이용되고 있는 향신 허브식물 중에서 기능성 물질을 탐색하여 다류식품을 개발하면 약용식물의 이용가치를 높일 수 있다. 또한 최근 식품시장에서도 품질이 차별 화된 상품의 다양화가 급속히 진행되고 있고 새로운 타입의 천연 지향적인 제품의 향신 허브차의 개발이 요구되고 있는 실정이다.Therefore, by developing functional foods by searching for functional substances among spices herbs that are used as medicinal plants, the utilization value of medicinal plants can be increased. In addition, in the food market, the diversification of products with differentiated quality is progressing rapidly, and the development of new herbal teas of new types of natural-oriented products is required.
본 개발은 기호성과 기능성이 있는 허브차를 개발하기 위하여 Herb류 중에서 항산화 활성을 검정하여 항산성이 높으면서 향과 맛이 우수한 Herb를 선발하였다. 또한 이들 허브를 이용하여 혼합물 조성물을 만들어 생리활성에 미치는 상승적 작용도 동시에 연구하였다. 동시에 하루 중 시간별로 아침, 오후, 저녁, 밤에 마시기에 적합한 허브차의 혼합조성물을 연구하였다.This development was conducted to develop herbal teas with palatability and functionality, and selected herbs with high anti-acidity and excellent flavor and taste by testing antioxidant activity among Herbs. In addition, the synergistic effects on the physiological activity were studied at the same time by making a mixture composition using these herbs. At the same time, the composition of herbal tea suitable for drinking in the morning, afternoon, evening and night was studied.
1. 향신 허브식물의 항산화 활성 검정1. Antioxidant Activity of Herb Herbs
기존에 잘 알려져 있는 황산화제인 Tocopherol 과 BHA를 대조군으로 하여 DPPH radical 소거작용법에 의한 항산화 시험을 실시한 결과는 표 1과 같다. 항산화를 측정하기 위하여 Herb류 식물에 Methanol을 가하여 수욕상에서 3시간 동안을 냉각하면서 3회 추출하여 얻어진 Methanol 용액을 농축하여 Methanol 엑스를 얻고 이를 항산화 측정용 시료로 사용하였다. Radical 소거작용의 측정방법은 추출액 5㎖를 실온에 30분 방치한 후 517nm에서의 흡광도 감소를 측정하였다. 시료 무첨가의 Control의 흡광도를 1/2로 감소시키는데 필요한 시료의 양(mg)을 Tocopherol, BHA 및 BHT와 같은 기존의 항산화제를 대조구로 하여 시험하였다. 표 1에서와 같이 국내재배 페퍼민트, 레몬밤, 케모마일 추출물의 항산화 활성이 국내재배 허브류중에서 가장 높아 기존의 항산화제인 Tocopherol, BHA에 근접하는 활성을 나타내었다. 수입 허브 중에서는 Hiviscus의 항산화 활성이 높았다.Antioxidant test by DPPH radical scavenging method using Tocopherol and BHA, which are well known sulfates, as a control, is shown in Table 1. In order to measure the antioxidant, Methanol was added to the herbaceous plants, and the Methanol solution obtained by extracting three times while cooling for 3 hours in a water bath was concentrated to obtain Methanol X, which was used as a sample for measuring antioxidant. Radical scavenging activity was measured by reducing the absorbance at 517nm after leaving 5ml extract at room temperature for 30 minutes. The amount of sample (mg) required to reduce the absorbance of the control without sample to half was tested using conventional antioxidants such as Tocopherol, BHA and BHT as a control. As shown in Table 1, the antioxidant activity of domestically cultivated peppermint, lemon balm, and chemomile extract was the highest among domestically grown herbs, showing activity close to the existing antioxidants Tocopherol and BHA. Among the imported herbs, Hiviscus had high antioxidant activity.
2. 향신 허브식물 혼합조성물의 항산화 활성검정2. Antioxidant Activity Test of Spice Herb Mixture Composition
향신 허브식물 혼합조성물의 항산화 활성은 페퍼민트가 주재료인 혼합조성물(Ⅱ)에서 가장 높았다. 또한 향신 허브식물 혼합조성물(Ⅰ), (Ⅱ), (Ⅳ)도 높은 항산화 활성을 나타내었다.The antioxidant activity of the spice herb plant mixture was the highest in the mixed composition (II) whose peppermint was the main ingredient. In addition, spices herb plant composition (I), (II) and (IV) also showed high antioxidant activity.
3. 향신 허브식물 혼합 조성물 차의 관능적 특성 조사3. Investigation of Sensory Characteristics of Herbal Herbal Blend Composition
향신 허브식물 혼합조성물의 관능적 특성을 조사하였다. 향의 측면에서 식미는 페퍼민트가 주재료인 향신 허브혼합 조성물Ⅱ가 가장 우수하였고 색의 측면에서는 하이비스커스와 로즈, 로즈힙이 주원료인 향신 허브혼합물이 Ⅰ이 가장 우수하였다. 식미의 합계점수는 향신 허브혼합물 Ⅰ, Ⅱ, Ⅲ, Ⅳ 모두 높은 점수를 나타내었다. 시제품의 관능특성은 시판제품인 녹차 및 현미녹차와 보다 우수하였다. 특히 향신 허브 혼합차는 향과 색의 관능적 특성이 우수한 것으로 나타났다.The organoleptic properties of the mixed herb plant composition were investigated. In terms of fragrance, the flavor herb mixture composition II, which is peppermint's main ingredient, was the best, and the flavor herb mixture whose main ingredient was hibiscus, rose, and rose hip was the best in I. The total scores of the flavours showed high scores for the herbs herb mixtures I, II, III and IV. The sensory characteristics of the prototypes were better than those of commercial green tea and brown rice. In particular, spices herb tea showed excellent sensory properties of flavor and color.
4.시제품 혼합물의 기호적 특성4.Preferences of prototype mixture
1) 향신 허브식물 혼합조성물 Ⅰ1) Spice Herb Plant Mixture Ⅰ
혼합조성물 시제품Ⅰ은 비타민 C가 많이 함유된 하이비스커스, 로즈, 로즈힙을 주재료 혼합하여 오후 시간에 음용하면 피로회복과 정신안정에 효과를 높이기에 적합한 차로 고안되었다.Mixed Composition Prototype I was designed as a tea suitable for improving fatigue and mental stability by drinking the afternoon ingredients with hibiscus, rose, and rosehip containing vitamin C.
2) 향신 허브식물 혼합조성물 Ⅱ2) Spice Herb Mixture Composition Ⅱ
혼합조성물 시제품Ⅱ은 페파민트를 주원료로 하여 오렌지향이 나는 오렌지 필과 케모마일 향을 각각 10%씩 첨가하였다. 혼합조성물Ⅱ 청량감이 있는 페퍼민트를 주원료로 하여 아침시간에 음용하기에 적합한 허브 혼합 침출차로 고안하였다.In the mixed composition prototype II, 10% of orange peel and chemomile flavor with orange flavor were added, using peppermint as a main ingredient. Mixed Composition II The peppermint with a refreshing feeling was designed as a herbal mixed leaching tea suitable for drinking in the morning.
3) 향신 허브식물 혼합조성물 Ⅲ3) Spice Herb Plant Mixture Composition Ⅲ
혼합조성물Ⅲ은 진정작용이 강한 케모마일을 주원료로 하여 저녁시간에 음용하기에 적합한 혼합 침출차를 고안하였다. 케모마일을 주재료로 하여 오렌지 향이 나는 오렌지 필과 소화촉진과 피부미용에 효과가 있는 레몬 그라스를 첨가하여 저녁시간에 음용하기에 적절한 혼합 침출차 조성물로 고안하였다.The mixed composition III devised a mixed leaching tea suitable for drinking in the evening with the main ingredient as a sedative chemomile. Chamomile is the main ingredient, orange scented orange peel and lemon grass, which is effective for promoting digestion and skin beauty, were added to make a suitable leach tea composition suitable for drinking in the evening.
4)향신 허브식물 혼합조성물 Ⅳ4) Herbal Herb Mixture Composition IV
허브 침출차 혼합의 조성물Ⅳ는 심신안정, 두통, 불면증에 효능이 있는 라벤더를 주원료로 하여 잠들기 전에 마시기에 적합한 차로 고안하였다. 이 혼합물에는 라벤더 외에도 정신안정에 효능이 있다고 보고된 로즈힙, 레몬그라스, 오렌지 플라워를 첨가하였다. 각 허브 침출차 혼합 조성물의 조합은 표4와 같다.Composition IV of the herbal leaching tea mixture was designed as a tea suitable for drinking before going to sleep, using lavender as the main ingredient, which is effective for mental and mental stability, headache and insomnia. In addition to lavender, the mixture contains rose hips, lemongrass, and orange flowers, which have been reported to be effective for mental stability. The combination of each herbal leaching tea mixed composition is shown in Table 4.
본 발명에 이용된 각 허브별 기존 문헌에 나타난 효능은 표5와 같다.Efficacy shown in the existing literature for each herb used in the present invention is shown in Table 5.
5. 조성물 실시예5. Composition Examples
1) 조성물 Ⅰ1) Composition I
- 하이비스커스 25∼50%, 로즈 0∼25%, 로즈힙 0∼25%, 오렌지 필 10%, 쥬니퍼베리 0∼5%, 레몬그라스 10%-Hibiscus 25-50%, Rose 0-25%, Rose Hips 0-25%, Orange Peel 10%, Juniper Berry 0-5%, Lemongrass 10%
2) 조성물 Ⅱ2) Composition II
- 페퍼민트 30∼60%, 오렌지 필 10%, 레몬그라스 15%, 로즈마리 5%, 케모마일 10%-Peppermint 30-60%, Orange Peel 10%, Lemongrass 15%, Rosemary 5%, Chamomile 10%
3) 조성물 Ⅲ3) Composition III
- 케모마일 25∼50%, 오렌지 필 20%, 레몬그라스 20%, 페퍼민트 5%, 시나몬 5%-Chamomile 25-50%, Orange Peel 20%, Lemongrass 20%, Peppermint 5%, Cinnamon 5%
4) 조성물 Ⅳ4) Composition IV
- 라밴더 30∼70%, 로즈 힙 10%, 오렌지 필 10%, 레몬그라스10%, 페퍼민트 5%, 오렌지 플라워 10%, 헨넬 5%-30 ~ 70% Lavender, 10% Rose Hip, Orange Peel 10%, Lemongrass 10%, Peppermint 5%, Orange Flower 10%, Hennel 5%
최근 청소년들이 청량음료를 위주로 음용하고 있어 당분의 섭취로 충치발생 등 건강에 나쁜 영향을 미치고 있다. 또한 성인들을 카페인이 있는 커피를 가장 많이 마시고 있다. 따라서 당분과 카페인이 없는 건강 차의 개발이 요구되고 있다. 본 발명은 우리 나라 사람들의 기호에 맞고 기능성과 향이 좋은 허브 침출차 혼합물 조성물을 고안하였다. 허브식물 중에서 항산화 효과가 매우 높고 향기를 조합하여 향취를 더욱 높일 수 있는 혼합 조성물을 고안하였다. 또한 본 발명의 허브차 혼합 조성분은 유용성분과 항산화 활성의 상승작용과 허브 차의 맛과 향의 개선으로 허브 차의 기호성과 기능성 증대에 유용하게 사용될 수 있는 조성물이다. 또한 하루 일과 중 아침, 오후, 저녁, 밤 등 시점별로 마시기에 적합한 허브차 혼합 조성분을 고안하여 허브차의 기능성과 기호성을 극대화 시켰다.Recently, adolescents are drinking soft drinks, and the consumption of sugar has a bad effect on health such as tooth decay. Adults also drink the most caffeinated coffee. Therefore, the development of healthy tea without sugar and caffeine is required. The present invention devised a herbal leaching tea mixture composition according to the preferences of our people, good functionality and flavor. In the herb plant, the antioxidant composition is very high and the combination of the fragrances has been devised a mixed composition that can further increase the smell. In addition, the herbal tea mixed composition of the present invention is a composition that can be useful for increasing the palatability and functionality of herbal tea by synergy of useful ingredients and antioxidant activity and improvement of taste and aroma of herbal tea. In addition, the herbal tea blend composition was devised for drinking at different times of the day, such as morning, afternoon, evening and night, maximizing the functionality and taste of herbal tea.
Claims (5)
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| KR1019990050973A KR20000006979A (en) | 1999-11-12 | 1999-11-12 | Composition of tea mixed herbs |
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| KR1019990050973A KR20000006979A (en) | 1999-11-12 | 1999-11-12 | Composition of tea mixed herbs |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000017887A (en) * | 1999-12-27 | 2000-04-06 | 이순례 | Process for preparing herb fennel tea and mixture tea thereof |
| KR20020048053A (en) * | 2000-12-15 | 2002-06-22 | 서춘원 | How to prepare herbal drinks |
| KR100372783B1 (en) * | 1999-12-08 | 2003-02-15 | 주식회사 태평양 | A functional tea composition having anti-stress effect |
-
1999
- 1999-11-12 KR KR1019990050973A patent/KR20000006979A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100372783B1 (en) * | 1999-12-08 | 2003-02-15 | 주식회사 태평양 | A functional tea composition having anti-stress effect |
| KR20000017887A (en) * | 1999-12-27 | 2000-04-06 | 이순례 | Process for preparing herb fennel tea and mixture tea thereof |
| KR20020048053A (en) * | 2000-12-15 | 2002-06-22 | 서춘원 | How to prepare herbal drinks |
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