KR20020061307A - Manufacturing process of a capsule tea - Google Patents

Abstract

PURPOSE: Provided is a manufacturing process of a capsule tea by mixing and processing various ingredients and capsuling them hygienically. Therefore, the capsule tea improves disease resistance and is good for health care. CONSTITUTION: The manufacturing method of capsule tea comprises the steps of: primarily coating 5g of coffee beans containing 60mg of caffeine with starches; and secondarily coating them with hardened oil, starches, propylene glycol alginate, crystalline fructose and gelatine.

Description

Manufacturing process of capsule beverage tea {Manufacturing process of a Capsule tea}

These days, the useful action of the lactic acid bacteria contained in the lactic acid bacteria capsule shows an antagonistic effect by promoting the activity of various microorganisms, or produces lactic acid or acetic acid to inhibit the growth of acid-sensitive bacteria or lower blood cholesterol and cancer effect. It is known that such an effect is obtained. This should be done by ingesting yoghurt containing lactic acid bacteria through the stomach and into the intestines.

In order for these good lactic acid bacteria to take effect, the lactic acid bacteria must survive and reach the intestine safely. The solution to this problem is lactic acid bacteria capsule yogurt. Lactobacillus capsule yogurt is not dissolved in gastric acid and when passed through the stomach as it passes through the intestine digestion enzyme and PH of the digestion or dissolution is dissolved in the intestine. Therefore, the present invention is to prepare the tea type as a capsule in order to quickly absorb the ingredients of the beverage as it is in the stomach or intestine and to help maintain health and antagonism.

Through the same process, corn tea, barley tea, green tea, green tea, sungcho tea, ginger tea, goji tea, omija tea, brown rice tea, macmundong tea, yulmu tea, plum tea, black tea, oolong tea, green tea, yulmu tea, sagunja tea, mugwort tea It is a product manufactured by capsules by coating starch with powder and ginseng.

At present, the above teas are manufactured regardless of the content of ingredients in the process, and the packaging is not uniform and there is no proper countermeasure for environmental hormone treatment of the packaging. It is becoming. Therefore, we are convinced that environmentally friendly products to overcome these problems will not be exposed to environmental hormones and a hygienic beverage culture will be formed. In addition, despite individual differences, more than 500mg of caffeine intake per day is harmful.

In order to realize this purpose, the amount of ingredients for various kinds of tea was adjusted appropriately to prepare one capsule once a transfer, and the expiration date was set to 7 months.

Hereinafter, the present invention will be described in detail.

First, the method and ingredients of the tea type according to the present invention are effectively applied, and the amount of the ingredients that are suitable for the adult and the amount of tea that can be consumed at a time by an adult is measured three times a day. Was produced. Therefore, looking at an embodiment of the manufacturing process of the product according to the present invention using such a capsule as follows.

Example 1

The manufacturing method of the corn tea capsule is as follows.

The characteristics of corn starch capsule manufacturing is treated by the sulfurous acid solution dipping process of raw materials, corn is first selected, then the sulfurous acid solution dipping (0.2 ~ 0.5%, 50 ℃, 48 hours) after grinding process, embryo separation and grinding process After the sifting (200 mesh) and crude milk powder process, starch particle separation is performed by precipitation, table, and centrifugation.

Next, after dehydration, a large amount of primary coated corn starch capsules are prepared.

In the final step, cured oil, fructose and gelatin are mixed with 6% and propylene glycol alginate at less than 1% of the total volume, followed by secondary coating.

Example 2

Coffee beans capsule manufacturing method is as follows.

5 g of caffeine in coffee beans 60 mg of caffeine is first selected and then immersed in sulfurous acid solution (0.2 to 0.5%, 50 ° C, 48 hours), and then pulverized, embryo separation and grinding, sifting (200 mesh) and crude milk powder After the separation, starch particle separation is performed by precipitation, table, and centrifugation.

Next, after dehydration, a large amount of the first coated ground coffee starch capsule is prepared.

In the final step, cured oil, fructose and gelatin are mixed with 6% and propylene glycol alginate at less than 1% of the total volume, followed by secondary coating.

Example 3

The process of making tea capsules is as follows.

First, the selected solution was weighed into 10g of green tea and weighed 2g of catechin, followed by immersion of sulfurous acid solution (0.2 ~ 0.5%, 50 ℃, 48 hours), followed by crushing, embryo separation, grinding, sifting (200 mesh) and crude milk powder. After the process, starch particle separation is performed by precipitation, table, and centrifugation.

Next, after dehydration, a large amount of primary coated green tea starch capsules are prepared.

In the final step, cured oil, fructose and gelatin are mixed with 6% and propylene glycol alginate at less than 1% of the total volume, followed by secondary coating.

As mentioned above, a caffeine-containing drink usually contains about 30 mg of caffeine in a bottle, and studies have shown that caffeine acts as an awakening effect to clear the mind and reduce fatigue. It is also reported to be a health-friendly drink when consumed in moderate amounts, such as antipyretic analgesic, radiation prevention, bad breath, and cholesterol-lowering effects. Therefore, the content of a small amount of caffeine, as in the present invention, is characterized by the fact that it is manufactured by quantitatively analyzing the content so that adults consume the standard three times a day. Green tea contains 15-20% of catechins and contains many other types of catechins. Especially, catechins have anti-mutagenic effects, anti-cancer effects, antioxidant activity, odor removal, cholesterol suppression, fat absorption inhibition, antibacterial action, and platelets. It has already been studied that there are effects such as coagulation and suppression of blood pressure increase, and anyone can easily and conveniently carry it and drink it in water or drink it with water at any time and place. It is a very efficient drink.

Claims (3)

5 g of corn was selected and treated with sulfurous acid solution (0.2-0.5%, 50 ° C, 48 hours), and then pulverized, followed by embryo separation, grinding, sifting (200 mesh) and crude milk powder. , Table method, centrifugal separation process. After dehydration, the first coating is applied. At the last step, corn starch capsules are mixed with hardened oil, fructose and gelatin, 6% of propylene glycol alginate to less than 1% of the total volume, and finished with secondary coating. After 5 g of coffee beans, 60 mg of caffeine was selected and immersed in sulfurous acid solution (0.2 to 0.5%, 50 ° C, 48 hours), and then pulverized, followed by embryo separation, grinding, sifting (200 mesh) and crude milk powder. Starch particle separation is carried out by precipitation, table and centrifugation. After dehydration, it is first coated, and in the final step, the coffee beans starch capsule is finished with secondary coating with 6% of hardened oil, fructose and gelatin, and less than 1% of propylene glycol alginate. After quantifying 2g of catechin content in 10g of green tea and immersing in sulfurous acid solution (0.2 ~ 0.5%, 50 ℃, 48 hours), it is crushed, and then it is divided into embryos, grinding, sifting (200 mesh) and crude milk powder. After coarse, starch particle separation is performed by precipitation, table, and centrifugation. After dehydration, the first coating is applied. At the last step, the green tea starch capsule is completed by mixing the cured oil, fructose and gelatin with 6% and propylene glycol alginate to less than 1% of the total volume.