KR20040101961A - Somewhat sweet and sour natural peach green tea - Google Patents

Abstract

PURPOSE: A method of making infused tea by mixing and concentrating a peach, green tea leaves, stevioside and sugar is provided. The product has a somewhat sweet and sour taste as and is rich in various vitamins. CONSTITUTION: The infused tea contains 20 to 70% by weight of dried green tea, 70 to 20% by weight of a peach, 3 to 9% by weight of citric acid, 2 to 6% by weight of vitamin C, 4 to 12% by weight of stevioside and 2 to 6% by weight of sugar. In the process for making the titled product, green tea leaves are cut to 2 to 4mm with a cutter rotating at 150 to 300rpm. Besides, a peach is washed with 2 to 5% sodium chloride solutions at 20 to 25deg.C for 2 to 6min and then with fresh water for 3 to 9min to remove sodium chloride. The pretreated peach is washed with 2 to 15% vinegar solutions at 26 to 28deg.C and then flowing water at 28deg.C or more for 3 to 9min, cut to 2 to 6mm. Thereafter, the cut green tea is soaked in a mixed solution of citric acid, stevioside, vitamin C and sugar at 20 to 30deg.C, dried at 20 to 25deg.C for 10 to 30hr to a moisture content of 15 to 25%, mixed with the treated peach and concentrated under pressure, followed by drying at 20 to 25deg.C for 15 to 45hr to a moisture content of 10% or less.

Description

Sweet and sour balsam green tea {Somewhat sweet and sour natural peach green tea}

1. Purpose of Invention

The present invention mixes peach pulp with green tea with weak palatability and invents a new substance called sour and sweet natural peach green tea, and invents a tea with high palatability and functionality, which is a natural leaching representative of the well-being era. It aims to contribute to society with the throw food which teenagers and 20s make and drink by car.

2. Technical field of invention

The technique of cutting and grinding dried green tea, and the technique of depositing and transferring the cut and ground green tea by heating an aqueous solution of functional additives, and the pressure transferring and transferring of peach flesh into the tissue of the transferred green tea, The technology of condensing the volume of natural peach green tea by press molding, the technology of aging and drying the concentrated molded natural peach, the technology of crushing and homogenizing the dried natural peach, and injecting the selected natural peach into the filter paper, It's a field of packaging technology infused with natural peach aroma.

3. Prior art in that field

There is a blend of brown rice in green tea, but there is no technology to transfer functional additives and fruit flesh.

① Technical task of cutting and grinding dried green tea without powder ② Technical task of mixing powdered functional additives into purified water to make a warm aqueous solution ③ Technical task of immersing and cutting crushed green tea into a warm aqueous solution ④ Deposit transfer Technical problem of rapid leaching in cold / hot water by crushing the green tea tissue and press-transforming and shaping the peach pulp into the green tea tissue. Technical task ⑥Technical task for crushing and homogenizing dried natural peaches ⑦Technical task for injecting selected natural peach into filter paper ⑧Technical task to recycle the gills generated by cutting and grinding Packaging is a technical challenge

A diagram showing the process of sour sweet natural balsam green tea. The process of grinding, aqueous solution, immersion, pressurization, transfer, drying, concentration, grinding, injecting and packaging. (直接) It is a figure of the process to obtain.

1. Approximate Configuration

① Cut and grind the dried green tea while maintaining 15 to 20% moisture so that there is no powder.

② Functional Additives Stevioside / Vitamin C / Citric acid / Sugar is mixed with purified water to make a warm solution.

(3) Cut and transfer the water into the aqueous solution of the heated functional additive at 20 to 30 ° C into the tissue of the ground green tea.

④ Mix the transferred green tea and peach pulp in the same way as the weight ratio.

⑤ Crush the mixed natural peach green tea tissue and press the peach pulp into the green tea tissue to form and concentrate the volume to allow rapid leaching in cold / hot water.

⑥ It is dried at low temperature to prevent evaporation of concentrated natural peach flavor.

⑦ Aged dried natural peach to a certain size Grinding homogenous sterilization The plant is sorted into a single process and fine powder is put into the next operation to determine the cost strategy.

⑧ Inject the selected amount of natural peach into disposable filter paper.

⑨ Complete the invention by packing with injected natural peach aroma.

2. Concrete process

1> Definition of raw materials

<1> green tea

Green tea is processed with harvested green tea before mid-June, based on Korean climate.

<2> raw peach

It is a fleshy species with strong flesh and strong sour taste. It is used only as flesh-rich flesh without any damage to skin.

<3> citric acid

Anhydrous citric acid (citric acid) is used to facilitate the transition to increase the purity (純度).

(4) Vitamin C

Powders are easily used for transfer to ascorbic acid with a purity of 97% or more.

<5> stevioside

Injection-purification is carried out to use a powder containing at least 70% purity.

<6> sugar

Crushed cola sugars are used to facilitate dissolution and to facilitate transition and encapsulation.

2> compound ratio

<1> Dried Green Tea: 20 to 70 (Weight)%

<2> Fresh Peaches: 70 to 20% by weight

<3> Citric acid: 3 to 9% by weight

<4> Vitamin C: 2 to 6 (weight)%

<5> Stevioside: 4 to 12 (weight)%

<6> Sugar: 2 to 6 (weight)

3> process

First step: screening

Purified green tea (綠 茶) is purchased to remove foreign matter (선별 物質) and sort.

Second Step: Cutting Grinding

Selected dried green tea is pulverized to a size of 2 to 4 mm using a cutting mill controlled to three to five horsepower 150 to 300 rpm.

3rd process: Peach selection

Raw peach is removed by removing foreign matters and wounds.

Fourth Step: Washing Sodium Chloride

The selected peach is washed in a heated solution of 2 to 15% sodium chloride at 20 to 25 ° C in a heated aqueous solution for 2 to 6 minutes in a tank where high pressure bubbles flow up and down, and then at 25 ° C. Sodium chloride is washed for 3 to 9 minutes in the above flowing purified water tank.

5th Process: Washing Vinegar

Peach washed with sodium chloride is washed in a tank in which a high-pressure bubble flows up and down for 2 to 6 minutes in a heated aqueous solution of 2 to 15% vinegar at 26 to 28 ° C. Vinegar is washed for 3 to 9 minutes in a purified water tank at 28 ℃ or higher to remove debris and residual pesticides.

6th step: cutting

The washed peach is cut into 2 to 6 mm in size to separate seeds.

7th Step: Aqueous Solution

Citric acid, stevioside, vitamin C, and sugar are mixed in a warm water of 20 to 30 ° C. and stirred to make an aqueous solution.

Step 8: deposit transfer

20 ~ 30 ℃ heated mixed aqueous solution was cut to 150% of green tea volume and crushed green tea was immersed for 2 to 6 hours, and the top and bottom of green tea were exchanged every hour into the green tea tissue. The aqueous solution is transferred evenly. At this time, the rise of the temperature of the green tea (變質) should be careful.

9th process: 1st aged drying

In the cool dry room at 20 to 25 ℃, where the additives are transferred to the air, which is a cooling device in which air is exchanged up and down and left and right, the outside air is introduced in every hour to circulate, and it is 10 to 10 until it contains 15 to 25% water. Aged and dried for 30 hours.

Step 10: transfer of pressure

By mixing the green tea with the additives transferred by the first aging drying and the cut peaches in a single process by pressing, crushing, transferring, shaping, concentrating, transferring the peaches into the tissue of the green tea and shaping the volume, Obtain a new substance: Sweet and Sour Natural Peach Green Tea. At this time, it is know-how to prevent and supplement the change of flavor and taste by heat by spraying the additive aqueous solution (transferred and leftover) under high pressure to cool the generated heat.

10th step: 2nd ripening drying

Sour sweet and natural peach green tea formed by the transfer of pressure is a cooling device in which air is exchanged up and down and left and right in a cool dry room at 20 to 25 ° C to inject external air every hour to circulate and contain less than 10% moisture After 15 to 45 hours of aging, the volume is reduced by surface hardening and the coating of sugar prevents oxidation of the additives.

Step 11: cutting and grinding

Aged dried sweet and sour natural peach green tea is cut with a three-phase 5-horsepower 150-350 rpm cutting grinder and uniformly sterilized with 1 to 2 mm size in a triple net at the bottom.

Step 12: injection

Selected sweet and sour natural peach green tea is injected into the cloth or filter paper in a 1 to 5g dose to make it disposable.

Step 13: Packaging

Sour sweet natural peach green tea infused into filter paper for one-time use in aroma and moisture-proof packaging, convenient for transport and long-term storage to complete the invention.

Example

Compounding ratio

<1> Dried green tea: 60 (weight)%

<2> Raw Peach: 20 (Weight)%

<3> Citric acid: 7 (weight)%

<4> Vitamin C: 4 (weight)%

<5> Stevioside: 4 (weight)%

<6> sugar: 5% (weight)

3> process

First step: screening

Purified green tea (綠 茶) is purchased to remove foreign matter (선별 物質) and sort.

Second Step: Cutting Grinding

Selected dried green tea is ground to a size of 4 mm using a cutting mill controlled to 250 rpm of three-phase five horsepower.

3rd process: Peach selection

Raw peach is removed by removing foreign matters and wounds.

Fourth Step: Washing Sodium Chloride

The selected peach is washed with 8% of sodium chloride at 25 ° C. in a heated aqueous solution for 6 minutes in a tank in which high-pressure bubbles flow up and down, and the purified water flows at 26 ° C. or higher. Wash the sodium chloride in the tank for 9 minutes.

5th Process: Washing Vinegar

Peach washed with sodium chloride is washed in a 7% vinegar heated solution at 28 ° C for 6 minutes in a tank where high-pressure bubbles flow up and down and flows over 29 ° C. Wash the vinegar for 9 minutes in the water tank to remove debris and residual pesticides.

6th step: cutting

The washed peach is cut to a size of 6 mm and the seeds are separated.

7th Step: Aqueous Solution

Citric acid, stevioside, vitamin C and sugar are mixed with 30 ° C warm water and stirred to make an aqueous solution.

Step 8: deposit transfer

A 30 ° C heated mixed aqueous solution was cut to 150% of the volume of green tea, and the ground green tea was immersed for 6 hours, and the top and bottom of the green tea were exchanged every hour to uniformly distribute the aqueous solution into the ground green tea tissue. Make it transitive. At this time, the rise of the temperature of the green tea (變質) should be careful.

9th process: 1st aged drying

In the cool dry room at 25 ° C, where the additives are transferred to the air cooler where the air flows up, down, left and right, the outside air flows in every hour to circulate and aged for 30 hours until it contains 15% water. .

Step 10: transfer of pressure

By mixing the green tea with the additives transferred by the first aging drying and the cut peaches in a single process by pressing, crushing, transferring, shaping, concentrating, transferring the peaches into the tissue of green tea and shaping the volume Obtain a new sweet and sour natural peach green tea. At this time, it is know-how to prevent and supplement the change of flavor and taste by heat by spraying the additive aqueous solution (transferred and leftover) under high pressure to cool the generated heat.

10th step: 2nd ripening drying

When the sweet and sour natural peach green tea formed by the pressure transfer is circulated in a cool dry room at 25 ° C that is air-cooling device that allows air to flow up and down and left and right, and circulates every hour, and contains less than 10% water. Aging and drying for up to 45 hours to reduce the volume by surface hardening and to prevent the oxidation of the additive to the film of sugar.

Step 11: cutting and grinding

Aged dried sweet and sour natural peach green tea is cut with a cutting grinder controlled to three phase 5 horsepower 250rpm, and sterilized and screened uniformly in a 2mm size with a triple net at the bottom.

Step 12: injection

Selected sweet and sour natural peach green tea is injected into the cloth or filter paper in a 1.5g dose to make it disposable.

Step 13: Packaging

The sweet and sour natural peach green tea infused into the filter paper for one-time use is packed with aroma-proof moisture-proof packaging for convenient and long-term storage.

The product is a new natural peach green tea with a sweet and sour taste and aroma, loved by all ages, and has a revolutionary taste.

1. Functional effect of raw materials

1> Green tea

Green tea is called green tea (綠 茶) because the leaching aqueous solution is blue in the East when the tea is drinking, and black tea (Blank Tea) is called black tea leaves in the West by fermenting green tea leaves.

Green tea is called Camellia and Camellia Senensis leaves and green tea leaves are fermented.

In the early 1600s, the green tea of the Orient was transferred to the European countries through the Dutch East India Company, and in the Orient, the green tea was fermented by heat at the speed of the equator and became black tea, which spread to Europe.

At first, I didn't know how to use it. (This is the history of tea. Now, we must restore our culture of oriental tea eroded by coffee with the present invention to make our tea essential to Westerners' tables.)

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

Caffeine is awakening and diuretic (利尿) action, usually a cup of green tea contains 30-35mg of caffeine.

In particular, vitamin C contains 250mg in 100g and tocopherol (vitamin E) / vitamin A / vitamin B group is much higher than other foods and favorite products. It also contains saponins and minerals.

The car's anticancer mechanism was first discovered. Dorothy Moreai and Dr. James Morerae, a professor of Purdue University in the United States, said that the EGCg compound of green tea does not affect normal cells and inhibits the secretion of enzymes necessary for cell growth to kill cancer cells. Prove it.

The function of caffeine in green tea is a neurostimulant, which promotes diuretic and arousal effects, is used as a raw material for medicine, and is a medicine that protects the liver and heart and prevents drowsiness. use.

Absorption of adequate amounts of caffeine reduces fatigue, reduces the propensity to attack, warms up, increases the heart rate, strengthens the gastric acid secretion, and stimulates the intestines, which promotes digestion and stools.

Caffeine is said to have the effect of lowering the liver's GGT levels and preventing fatty liver.

2> Raw Peach

Peaches were cultivated in Korea for a long time, but since the establishment of the horticulture farm in 1906, they have been grown mainly on improved species.

There are about 3,000 varieties all over the world. In Korea, the cultivation of Changbangsaeng, Baekdo, Cheonhong, Daegubo, and Baekbong are cultivated. The main production areas are Yeongdeok, Yeongcheon, Qingdao, Gyeongsan, Gimhae, Janghowon and Eumseong.

In Chinese, it is also called pottery. The taste is sweet and sour. The pulp is divided into white white and yellow zodiacal, raw fruit is used for juicy and soft white peach, and for processing such as canned food.

Native to China, it was passed through the Silk Road to the West, and in the 17th century it spread to the Americas. As of 1997, the world's total production was 10,923 thousand, 2.6% of the total fruit production, and the main producers are China, the United States, Italy and Spain.

<1> main ingredient

Its main ingredients are water and sugar, and it contains about 1% of organic acids such as tartaric acid, malic acid, and citric acid. It is also rich in esters such as vitamin A, formic acid, acetic acid, and vareric acid, and alcohols, aldehydes, and pectin. The pulp contains many free amino acids, especially aspartic acid. The distinctive aroma comes from a combination of esters, alcohols, and aldehydes.

<2> analysis of peach

Peach is an alkaline food rich in vitamins A and C and rich in pectin. The sweetness is strong but the actual sugar is about 10%. Peach's sour taste is organic acid, containing about 0.5% malic acid and citric acid. In particular, the ecliptic contains a lot of about 1%.

Peaches are alkaline foods that contain large amounts of protein and amino acids, making them good for health foods.

Fruits such as peaches are a comprehensive nutrient that contains nutrients required for human nutrition such as sugar, organic acid, vitamins, fiber, and minerals.

Peach contains a large amount of dietary fiber, which promotes bowel movements, which is effective in treating constipation and preventing colon cancer.

<3> Major functional ingredients and actions of peach

① Polyphenols

Antioxidant / Odor Removal / Lowering Cholesterol / Lowering Blood Pressure / Preventing Carcinogenesis / Antibacterial

②Amagdalin

Coughing / Nerve stabilization as an active ingredient in herbal medicine

③Camera roll

It acts as a diuretic to promote urine.

④beta carotene

There are many ways to prevent carcinogenesis and kidney disease.

⑤ Sorbitol

Prevention of constipation / inhibiting intestinal harmful bacteria / promoting vitamin / mineral absorption

⑥ vitamin C

Wound Healing / Anti-tumor / Detoxification / Carcinogenic Inhibition / Blood Cholesterol-lowering Anti-Fatigue / Iron Absorption Utilization / Antihistamine / Immune Function Enhancement

<4> general efficacy of peach

It moisturizes and is effective for skin care. It works when you're sweating at night. Liver function is active and is effective in preventing colon cancer. It also has the effect of removing nicotine from tobacco.

Clears blood and improves gastrointestinal function.

(5) Herbal efficacy of each part of peach

①fruit

A drug known as pottery / serum production / lubricates the intestines to make the stool look good / blood / loosen the mass.

②

One medicine name indonesian / fish blood treatment / bruise treatment / constipation treatment

③leaf

One medicine lobe / neural headache / eczema / swelling / dock

④ flower

One medicine name, Isu, stool, species, each

⑤ branches

One medicine name doji / deep abdominal pain removal / plague treatment

⑥root

One drug name Root / nose / hemotherapy

<6> Nutritional Analysis of Peach

Peach is an alkaline food rich in vitamins A and C and rich in pectin. The sweetness is strong but the actual sugar is about 10%. Peach's sour taste is organic acid, containing about 0.5% malic acid and citric acid. In particular, the ecliptic contains a lot of about 1%.

Peaches are alkaline foods that contain large amounts of protein and amino acids, making them good for health foods.

Fruits such as peaches are a comprehensive nutrient that contains nutrients required for human nutrition such as sugar, organic acids, vitamins, fiber, and minerals.

Peach contains a large amount of dietary fiber, which promotes bowel movements, which is effective in treating constipation and preventing colon cancer.

Alkaline foods boost immunity and help appetite. Good for poor development and night blindness, softens the intestines to eliminate constipation and release the blood. The bark is detoxifying, and the organic acid removes nicotine and may even detoxify.

It also contains ingredients that inhibit the production of nitrosoamines, which are carcinogens. It is said that you should be careful because you eat diarrhea when you eat it with "sweet" eel.

3> 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 excessive production of lactic acid in the process of turning food into energy into the energy (TCA cycle), breaks down carbon dioxide into water, excretes it to the outside of the body, and recovers fatigue early. Increase the body's absorption rate of calcium.

Citric acid promotes metabolism, pushing out the old and accepting new things in the cell, keeping the osmotic pressure of body fluids constant, balancing acid and alkali, and having alkaline blood with increased antibody capacity.

The citric acid in plum is directly involved in energy metabolism, which is used to restore fatigue or to revitalize the body. Citric acid is also synergistic with vitamin C so that iron can be absorbed in combination with iron.

4> Vitamin C (Ascorbic acid)

Vitamin C (Ascorbic acid) identified oranges and lemons as essential for the prevention of scurvy by the 17th century and discovered vitamin C among the components in oranges and lemons.

<1> Chemical Properties of Vitamin C

First, the chemical nature of vitamin C, L-ascorbic acid is easily oxidized to dehydro-L-ascorbic acid. Dehydro-L-ascorbic acid is also oxidized to 2,3-diketo-L-gu-lonic acid.

The conversion between L-ascorbic acid and dehydro-L-ascorbic acid is reversible oxidation and reduction, but the oxidation of dehydro-L-ascorbic acid to 2,3-diketo-L-gulonic acid is an irreversible reaction.

That is, vitamin C is a substance that can act as a reducing agent to reduce other substances while being oxidized to dehydroascorbic acid.

Vitamin C is essential for the synthesis of collagen in animals. The lack of vitamin C blocks the collagen synthesis process, resulting in symptoms such as bleeding, infection and softening of bones, typical of scurvy. (collagen is a substance involved in blood coagulation.)

The enzyme synthesizing collagen loosely binds to iron (Fe2 +) in the bivalent state to act as an active enzyme. When iron is oxidized and changed to trivalent (Fe3 +), the activity is lost.

Ascorbic acid reduces iron in trivalent (Fe3 +) to divalent (Fe2 +) and keeps SH group, which is a component of enzyme, in a reduced state, so it acts as a coenzyme to help collagen synthesis. do.

Since vitamin C is a powerful reducing material, it can help collagen synthesis. In addition, it can be expected that vitamin C will be required if there is an important life phenomenon involving the oxidation-reduction reaction.

<2> the action of vitamin C.

To understand why vitamin C is an essential nutrient and how much it should be supplied, you will need to look at the relationship between oxygen and life phenomena.

Plants and animals use energy and dump their byproduct electrons into a trash called oxygen. As a result, oxygen turns into water. While oxygen is essential for the maintenance of life, it is not always beneficial.

Oxygen that is not fully reduced but exists in a partially reduced state is called reactive oxygen (oxygen free radical). This reactive oxygen is highly reactive and has a very short half-life, which is 1-5% of the oxygen present in the body. Is present as active oxygen.

The damage caused by free radicals is called oxidative stress. Higher living organisms use oxygen as a sewer for electronic processing to gain energy, but suffer from the side effects of oxidative stress.

Activity (such as superoxideanion / and hydrogen oxide / hydroxyl / radical / hypochlorite / singlet oxygen) damages cell components and forms a variety of damages. Free radicals, for example, peroxidate cell membrane lipids, and the reaction proceeds in series, damaging the entire cell membrane and producing fat peroxide. Lipid peroxide itself causes various diseases as radicals, and it also damages the epithelial tissue by destroying hyaluronic acid, the main component of epithelial cell membrane. In addition, it damages various proteins, incapacitating enzyme activity, and directly damages DNA.

Free radicals are substances that can damage cells throughout this way. Therefore, higher organisms cannot survive unless they have a defense mechanism to deal with these oxidants. But vitamin C is just a defense against oxidative stress.

In addition to vitamin C (VitaminC ascorbic acid), vitamin A (Vitamin A), beta-carotene, vitamin E (tocopherol) and other defenses against oxidative stress.

In Korea's food culture practice, the daily intake of VitaminC was 40-60mg, but 22% of the intake was less than 40mg. Smokers, lactating and pregnant women are more likely to lack vitamin C.

Smoking a cigarette destroys 25-30 mg of vitamin C. Thirty to fifty percent of people who smoke have been found to lack Vitamin C.

Vitamin C prevents the formation of peroxides, which cause aging in the human body, promotes detoxification of the liver, inhibits the formation of melamine pigment in the skin, and whitens the skin.

Vitamin C has become a well-known dosage for vitamin C health therapy by Linus pauling of the United States, who won the Chemistry in 1954 (Nobel) and the Peace in 1962 (Nobel).

Vitamin C increases resistance to healing. Promotes the formation of teeth and helps to produce proteins that form the walls of blood vessels (蛋白質).

Our body wants to maintain 1,500 mg of vitamin C. A deficiency of less than 350 mg indicates scurvy. Scurvy is dangerous to life.

Vitamin C is a water-soluble vitamin among vitamins with antioxidant function. Its physiological function is to inhibit the production of lipid peroxide, strengthen the body's immunity, and promote the absorption of iron and calcium.

Inhibiting melanin synthesis, eliminating harmful oxygen trapping, producing and maintaining collagen (connecting tissues such as skin, bone and ligaments), promoting wound healing, relieving stress (adrenaline production), and deficiency of scurvy, poor thyroid function, Tooth and dentin weakness;

The recommended daily vitamin C dose of 60-80 mg in Korean adults is recommended to increase +15 mg for pregnant women, +30 mg for suckling mothers and 200 mg for those with wasting diseases.

5> Stevio side

Stevio side (Stevio side) is a natural sweetener extracted from the leaves of chrysanthemum and stevia perennial herb, native to South America.

Soluble / heat resistant / acid resistant / alkali resistant / non-colored / non fermentable / low calorie.

Stevioside is 200-300 times sweeter than sugar, but it is a non-sugar natural sweetener that is not absorbed in vivo and is mostly excreted without calories. Stevioside itself is not usually nutrient for microorganisms, so it is used to prevent tooth decay, which suppresses the propagation of oral bacteria, and diet foods for low calorie and diabetes / obesity (肥 () ) It is good to use by patient.

6> Sugar

Sugar is the first natural sweetness that humans have found. It is convenient for people to filter out impurities and extract the natural "sugar" extracted from sugar cane growing in the tropics and beet growing in temperate regions. It refers to pure natural foods commercialized.

The chemical component of sugar is sucrose, and the molecular formula is C12H22O11. This sucrose is a sweet taste that can be determined and is a pure natural health food as the primary product of photosynthesis, which is pure white when purely purified. In addition, as a source of carbohydrates, one of the three major nutrients essential for the growth and energy of the human body, it is a nutritionally important food, and also plays a very important role as a preservative to preserve sweeteners or other foods.

Since sugar is very low in water activity, it is a safe food without the risk of bacterial contamination, alteration, and corruption, so it can be sold without expiration date under the Food Hygiene Act.

(Sugar has no risk of deteriorating moisture below 8% and is set to omit the expiration date.)

However, old products may harden and harden, but may be removed by warming them slightly in the stove. Sugar can be released by placing it in a juicy place.

2. Effect of the product

1> effects of symbols

Green tea has a sour sweet taste and aroma, so it is palatable and has a pleasant effect for all ages.

It can be used for cold and hot water regardless of the season.

2> Effect of Invention (Sensory Effect)

division Sweet and sour natural peach green tea Brown Rice Green Tea green tea Palatability (Fragrance / Taste) P. 21 (70%) 6 people (20%) 3 people (10%) Cold (tea) 23 people (76.70%) 5 people (16.67%) 2 people (6.67%) On (tea) 20 people (66.61%) 6 people (20%) 4 people (13.33%)

Lunch for 30 males and females in their 20s and 30s. Give 1 to 3 numbers to the following three items. You can see the sensual tasting results. The sweet and sour natural peach green tea obtained by the present invention is a cold drink with high palatability. It can be seen that.

references

食品 工業 (世 文 社) 漢 喆 漢 喆

藥 and 人間 (Life and Dreams) 沈 相 龍

If you see vitamin C, you see health. The king

Ingredients and Use of Herbs

Food Processing (Shinkwang Publishing Co.)

Claims (2)

Compounding ratio <1> Dried Green Tea: 20 to 70 (Weight)% <2> Fresh Peaches: 70 to 20% by weight <3> Citric acid: 3 to 9% by weight <4> Vitamin C: 2 to 6 (weight)% <5> Stevioside: 4 to 12 (weight)% <6> Sugar: 2 to 6 (weight) fair First step: screening Purified green tea (綠 茶) is purchased to remove foreign matter (선별 物質) and sort. Second Step: Cutting Grinding Selected dried green tea is pulverized to a size of 2 to 4 mm using a cutting mill controlled to three to five horsepower 150 to 300 rpm. 3rd process: Peach selection Raw peach is removed by removing foreign matters and wounds. Fourth Step: Washing Sodium Chloride The selected peach is washed in a heated solution of 2 to 15% sodium chloride at 20 to 25 ° C in a heated aqueous solution for 2 to 6 minutes in a tank where high pressure bubbles flow up and down, and then at 25 ° C. Sodium chloride is washed for 3 to 9 minutes in the above flowing purified water tank. 5th Process: Washing Vinegar Peach washed with sodium chloride is washed in a tank in which a high-pressure bubble flows up and down for 2 to 6 minutes in a heated aqueous solution of 2 to 15% vinegar at 26 to 28 ° C. Vinegar is washed for 3 to 9 minutes in a purified water tank at 28 ℃ or higher to remove debris and residual pesticides. 6th step: cutting The washed peach is cut into 2 to 6 mm in size to separate seeds. 7th Step: Aqueous Solution Citric acid, stevioside, vitamin C and sugar are mixed in a warm water of 20 to 30 ° C. and stirred to make an aqueous solution. Step 8: deposit transfer 20 ~ 30 ℃ heated mixed aqueous solution was cut to 150% of green tea volume and crushed green tea was immersed for 2 to 6 hours, and the top and bottom of green tea were exchanged every hour into the green tea tissue. The aqueous solution is transferred evenly. At this time, the rise of the temperature of the green tea (變質) should be careful. 9th process: 1st aged drying In the cool dry room at 20 to 25 ℃, where the additives are transferred to the air, which is a cooling device in which air is exchanged up and down and left and right, the outside air is introduced in every hour to circulate, and it is 10 to 10 until it contains 15 to 25% water. Aged and dried for 30 hours. Step 10: transfer of pressure By mixing the green tea with the additives transferred by the first aging drying and the cut peaches in a single process by pressing, crushing, transferring, shaping, concentrating, transferring the peaches into the tissue of the green tea and shaping the volume, Obtain a new sweet and sour natural peach green tea. At this time, it is know-how to prevent and supplement the change of flavor and taste by heat by spraying the additive aqueous solution (transferred and leftover) under high pressure to cool the generated heat. Step 11: secondary ripening drying Sour sweet and natural peach green tea formed by the transfer of pressure is a cooling device in which air is exchanged up and down and left and right in a cool dry room at 20 to 25 ° C to inject external air every hour to circulate and contain less than 10% moisture After 15 to 45 hours of aging, the volume is reduced by surface hardening and the coating of sugar prevents oxidation of the additives. Step 12: cutting and grinding Aged dried sweet and sour natural peach green tea is cut with a three-phase 5-horsepower 150-350 rpm cutting grinder and uniformly sterilized with 1 to 2 mm size in a triple net at the bottom. Step 13: Injection Selected sweet and sour natural peach green tea is injected into the cloth or filter paper in a 1 to 5g dose to make it disposable. Step 14: Packing Sour sweet natural peach green tea infused into filter paper for one-time use in aroma and moisture-proof packaging, convenient for transport and long-term storage to complete the invention.