KR20060061784A - Sweet and sour collagen vita apple green tea (fruit leach tea) of impression - Google Patents

Abstract

Inventing a new leaching tea by mixing animal raw materials with fruit pulp and green tea as raw materials, improving collagen, an animal protein, to disgusting flavor and transferring into apple pulp Collagen apples are transferred back into green tea tissues to invent well-being leach teas of sugar-free, colorless, preservative-free, and synthetic fragrances that contain animal protein, apple pulp and green tea. To achieve the revolution of sweet and sour leached tea.

By incorporating nutritional additives that enhance the taste and convenience of leached tea with protein blend, we invented sweet and sour collagen apple Vita Green Tea as a leaching tea to promote beauty and health. The well-being tea of dragonflies is the invention of fruit leaching tea, which delivers sweetness until morning.

Maintaining our traditional tea culture by pledging the coffee market with a new harmonized taste using citric acid, vitamin C, and stevioside as additives, which meets the functional characteristics of collagen and apple pulp. It is.

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The sweet and sour tastes that teens and twenties want are the invention of the sour and sour collagen apple Vita green tea, which is eaten by the eyes, enjoyed by the mouth, and touched by the heart as the desire of well-being of the times.

Apple invents a new concept of fruit leaching tea that increases apple consumption, which contributes to society and the nation.

Sweet and sour collagen vita apple green tea (fruit leach tea) of impression

Description

Emotional Tea with spicy, sweety Collagen Apple Vita Green Tea}

1. Purpose of invention

The present invention transfers collagen, an unfavorable and disgusting animal protein, into the pulp of a fresh apple, inventing the well-being leaching tea that everyone loves. To promote.

It aims at inventing apple pulp leaching tea that can be easily used anytime and anywhere by adding sour, sweet and rich nutritious additives that teenagers and twenties especially like.

Tea with no sugar, no color, no preservatives, no synthetic fragrances. Its purpose is to invent the well-being leaching apple apple, which can be drunk at bedtime and conveys sweetness until morning. do.

2. Field of Technology

The technology field to select natural raw materials that have a high security function between raw materials and raw materials, the technology field to create sweet and sour taste with sugar-free, colorless, preservative-free and synthetic fragrance, and to neutralize the disgusting flavor of animal protein. Technology, technology for determining the order and proportion of blending, technology for crushing apples and expanding the surface of pulp, technology for transferring raw materials, technology for preventing oxidation of vitamin C, Technical field, aging drying technology, crushing technology, technology for injecting disposable filter paper tea bags, technology for convenient packaging for transportation and storage.

3. Prior art in the field

There is no prior art in this field since there are no products made of fruit leaching tea and no products of apple pulp leaching tea made by press-transferring animal raw materials into vegetable raw materials.

There is no prior art in this field because there is no product made of leach teas using apple as a raw material.

The technical task of selecting raw materials to improve the disgusting flavor of animal protein and the sweet and sour ingredients that are loved by men and women of all ages, the technical task of determining the order and ratio of blending, and the technical task of expanding the surface of the pulp tissue by crushing the apple , Technical task of transferring into grass pulp and collagen apple pulp, technical task of application to prevent oxidation of vitamin C used as additive, technical task of transferring mixed mixture back into green tea tissue, transfer Preserving the technical problem of aging and drying the dried one without fragrance, the technical problem of crushing and sorting the dried one into proper size, the technical problem of injecting the selected one into disposable filter paper, and the leaching tea (fruit leaching tea) of the injected disposable filter paper The technical process of packaging for transport and transportation is shown in Table 1.

1. Approximate composition

1> Selection of raw materials

<1> Citric acid is selected for sourness. <2> Stevioside is selected for long-lasting sweetness with no sugar. <3> Vitamin C and collagen (Collagen) is selected as a functional. <4> The main ingredients are apple and green tea leaves. Collagen is selected as the product film to prevent oxidation of vitamin C. (5) To improve the astringent taste of apples and blood, increase the concentration of sweetness, and select teawort and stevioside as ingredients to fill the mouth with freshness and soft sweetness. The raw materials are selected to be a new concept of well-being apple pulp leaching green tea with a harmonious flavor by allowing the security functional properties to rise.

2> blending ratio

Green Tea Dried Leaves: 49-40% by weight

Apple: 30-41% by weight

Citric acid: 6 to 4% by weight

Stevioside: 4 to 2% by weight

Collagen: 6-8% by weight

Vitamin C: 2-4% by weight

Hamcho: 3 to 1% by weight

Total: 100% by weight and set the ratio.

3> clean the apple

The apples are placed in a washing tank, washed first with 5 to 10% brine, and then transferred to a purified water tank to wash off the dirt and residual salt of the apple's fruit with running water.

4> Cut apple

The washed apple is cut into pieces using a cutter to enlarge the surface of the pulp to facilitate penetration.

5> mixed

Mix the same amount of seaweed (鹽 草粉), vitamin C, and stevioside in the same amount through the mixer, and mix the collagen and citric acid in the second, and then mix the first and second in the third. Mix in order to mix the taste with the trace elements and salinity of Hamcho (鹽 草粉).

6> apple mix

In the same manner as the blending ratio, mixed powdered raw materials and apples cut into slices are mixed in a mixer.

7> green tea dry leaf shredding

The dried leaves of the purchased green tea are crushed to a size of 1 to 3 mm through a crusher to enlarge the surface of the green tea to facilitate the penetration transition.

8> Green Tea Dry Leaf Mix

The leaves of crushed green tea are mixed with citric acid, vitamin C, stevioside, and collagen mixed with apples, and there is no loss of fruit water from apple pulp.

9> Aging

A mixture of green tea leaves, apples, citric acid, vitamin C, stevioside, and collagen are put in plastic containers for a certain amount of time to mature and improve the astringent taste of tannins to increase the sour and sweet taste concentration and uniformity. Stainless steel and iron containers should be avoided to allow for penetration and transition.

10> pressurized transition molding

After the ripened mixture is mixed with citric acid, vitamin C, steviosides, collagen, and apples, the mixture of citric acid, vitamin C, steviosides, collagen, and apples is deeply transferred into green tea and tissues using a crusher that generates a pressure of 5 to 8 kg / ㎠ at 250 rpm in three phases of 10 hp. Green tea and apple [crushed] again by compression molding the volume to a size of 2 to 3 to facilitate the extraction during leaching and has a strong flavor.

11> aging drying

The mixture was molded and dried in a drying room at 25 to 30 ° C. for a certain time to evaporate moisture to make semi-finished products of sweet and sour collagen apple [vita] green tea (fruit leaching tea) and sweet and sour collagen apple [ apple] Vita Green Tea forms a shiny film on the epidermis by inhibiting the oxidation of vitamin C and green tea to prevent changes in taste and aroma.

12> Fracture Screening

Dry Touching Tea Sweet and sour collagen apple [Vita] green tea is rotated by crusher power three phase three horsepower 40 ~ 60rpm, crushed 1 ~ 2mm by crushing at the top, and automatically 1 ~ 2mm by triple mesh at the bottom Sort evenly by size.

13> Injection

Selected Impressive Teas Sweet and sour collagen apple vita green tea is infused into a disposable filter paper bag in a 1-2g portion to make disposable tea bags.

14> Packing

Impressive Tea Made of Disposable Filter Paper Tea Bags The sweet and sour collagen apple [Vita] is a process of packing moisture-proof packaging with silver foil and polyethylene film (PE) and packing it in a box with 10 to 100 tea bags that passed the inspection. (Emotional Tea) Invents sweet and sour collagen apple vita green tea (fruit leaching tea).

2. Concrete process.

Step 1: Selection of Raw Materials

The main ingredients are apple pulp and green tea, citric acid for sourness, stevioside for sugar, and sweetness by neutralizing the sweetness of apple. In order to increase the concentration of tea and drink the tea with freshness and soft sweetness, the ingredients are filled with hamcho (스테 草粉) and steviosides. Created with the concept, we selected the raw materials of the natural fruit apple vita green tea, a revolutionary new paradigm of leaching tea with sour and sweetness, and selected collagen as the film and tissue binding strength to prevent oxidation of vitamin C. The raw materials of well-being leaching tea of sugar-free, pigment-free, preservative-free synthetic fragrances are selected.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dried Leaves: 49-40% by weight

Apple: 30-41% by weight

Citric acid: 6 to 4% by weight

Stevioside: 4 to 2% by weight

Collagen: 6-8% by weight

Vitamin C: 2-4% by weight

Hamcho: 3 to 1% by weight

Total: 100% by weight and composed of the proportion of well-being tea, sweet and sour collagen apple vita green tea.

Step 3: clean the apples

In a 5-10% brine washing tank with an air-flushing device from the bottom, the apples are washed first for 10 to 20 minutes with the up-and-down movement of the apples, and then moved to a purified water tank. ] Clean the foreign substances and residual salt in the skin of fruit.

Fourth Step: Cutting an Apple

The washed apple is cut into pieces by cutting the apple into 2 to 4 mm using a power three-phase 1 hp vegetable cutter to enlarge the surface of the flesh to facilitate the penetration of the additives.

5th Process: Mixing

Rooted in the same amount as the mixing ratio (함 草粉), vitamin C, and stevioside in a three-phase 5-horsepower 250rpm for 10 to 15 minutes by rotating the mixture first and collagen (Collagen) and citric acid (second) Mixing in the same way with a mixer and mixing in order to mix the first and second in the same way through the same mixer in the third way to harmonize the taste with trace elements and salinity of Hamcho (초 草粉) Mix

Step 6: mix apples

In the same manner as the blending ratio, the mixed raw materials and apples cut into slices are mixed by rotating at a speed of 3 to 5 hp 250 rpm for 10 to 15 minutes.

7th step: green tea dry leaf crushing

The dried leaves of the purchased green tea are crushed to a size of 1 to 3 mm through a crusher rotating at a power three-phase two horsepower 40 to 80rpm to enlarge the surface of the green tea to facilitate the penetration transition.

8th Step: Green Tea Dry Leaf Mix

The crushed green tea leaves are mixed for 10 to 20 minutes through a three-phase 5-horsepower 250rpm rotary mixer such as citric acid, vitamin C, steviosides, and collagen mixed with apples. There is no loss of water.

Step 9: Aging

Green tea leaves, apples, citric acid, vitamin C, stevioside, and collagen are mixed in 20 to 40 kg each in a plastic container and matured at room temperature for 4 to 8 hours to improve the astringent taste of tannins. Aging should be avoided in order to minimize the loss of vitamins.

10th step: pressure transfer molding

After the ripened mixture is mixed with citric acid, vitamin C, steviosides, collagen, and apples, the mixture of citric acid, vitamin C, steviosides, collagen, and apples is deeply transferred into the green tea tissue using a crusher that generates a pressure of 5 to 8 kg / ㎠ at 250 rpm in three phases of 10 hp. Green tea and apple [crushed] again by compression molding the volume to a size of 2 to 3 mm to facilitate the extraction during leaching and to have a strong flavor is made in a single process.

Step 11: Aging drying

The mixture was molded and dried in a drying room at 25 to 30 ° C. every three hours, and then ventilated for 24 to 30 hours while repeatedly being ventilated to make the impression of sweet and sour collagen apple vita green tea (fruit leaching tea). Made of semi-finished products and impressive teas Sweet and sour collagen apple Vita green tea prevents changes in taste and aroma by inhibiting oxidation of vitamin C and green tea by forming a glossy film on the epidermis by collagen.

Step 12: crush screening

Dry Touching Tea Sour / Sweet Collagen Apple Vita Green tea is rotated to 40 ~ 60rpm by three-phase power of three-phase 3 ~ 3 power. Evenly sized 2mm.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen apple [Vita] green tea is injected into the disposable filter bag by 1 to 2 g each through an autoinjector to make disposable tea bags.

Process 14: packaging and inspection

Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and sour collagen apple [Vita] Vita green tea is wrapped in silver foil and polyethylene film (PE) in aroma-proof packaging and inspected, then packed in a box with 10 to 100 tea bags. Invents sweet collagen apple vita green tea (fruit leaching tea).

3. Example

Step 1: Selection of Raw Materials

The main ingredients are apple pulp and green tea, citric acid for sweet and sour, stevioside for sweet and sugar-free, and neutralizing the sweet taste of apple. Stevioside is selected as a raw material that fills the mouth with freshness and soft sweetness when the tea is increased in concentration. Vitamin C and collagen are selected as the functionalities, creating a new concept of harmony of taste and aroma. Selected raw materials of natural fruit apple vita green tea, a revolutionary new paradigm of leaching tea, and selected collagen as a film and tissue binding strength to prevent oxidation of vitamin C. Selection of raw materials for well-being leaching tea.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dry Leaf: 45 (Weight)%

Apple: 35% by weight

Citric acid: 5% by weight

Stevioside: 3% by weight

Collagen: 7% by weight

Vitamin C: 3 (weight)%

Hamcho: 2 (weight)%

Total: 100% by weight and composed of the ratio of the sweet and sour collagen apple vita green tea.

Step 3: clean the apples

In a 7% brine washing tank with an air-flushing device from the bottom, the apples are washed first for 15 minutes with the up-and-down movement of the apples, and then transferred to the water purification tanks. Clean the debris and residual salt in the fruit.

Fourth Step: Cutting an Apple

The washed apples are cut into pieces by cutting the apples into 3 mm using a three-phase, one-horsepower vegetable cutter to enlarge the surface of the flesh to facilitate the penetration of additives.

5th Process: Mixing

Mix the same amount of seaweed (, 草粉), vitamin C, and stevioside at 13 rpm for 3 minutes, 5 hp, 250 rpm for 13 minutes, and then mix collagen and citric acid with the same mixer as the second mixture. Mix in the same way and mix to keep the order of mixing the first and second in the same way through the same mixer in the third way to achieve the harmony of taste with the trace elements and salinity of Hamcho (鹽 草粉) do.

Step 6: mix apples

In the same manner as the blending ratio, the mixed raw materials and the apples [apple] cut into slices are mixed by rotating them for three minutes at 250 hp for three phases.

7th step: green tea dry leaf crushing

The dried leaves of the purchased green tea are crushed to a size of 2 mm through a crusher rotating at a power three-phase two-horsepower 60 rpm to facilitate the penetration transition by enlarging the surface of the green tea.

8th Step: Green Tea Dry Leaf Mix

The leaves of crushed green tea are mixed for 15 minutes through a three-phase 5-horsepower 250rpm rotary mixer, such as citric acid, vitamin C, stevioside, and collagen mixed with apples, and the fruit water from the apple pulp. There is no loss of liquid.

Step 9: Aging

30kg of green tea leaves, apples, citric acid, vitamin C, stevioside, and collagen were mixed in a plastic container and aged at room temperature for 6 hours to improve the astringent taste of tannin and to enhance the sour and sweet taste. Aging should be avoided in order to minimize the loss of vitamins.

10th step: pressure transfer molding

The aged mixture is mixed with citric acid, vitamin C, steviosides, collagen, and apple [apple] mixture deeply into the tissue of green tea using a crusher that generates 6kg / ㎠ pressure at 250rpm in three phase 10 horsepower. [apple] is crushed again to compress the volume to a size of 2㎜ to facilitate extraction during leaching and has a strong flavor, the process is made in a single process.

Step 11: Aging drying

The mixture was molded and dried in a drying room at 28 ° C. every 3 hours, followed by ventilation, and aged for 27 hours to make semi-finished products of sweet and sour collagen apple vita green tea (fruit leaching tea). The sweet and sour collagen apple vita green tea forms a glossy film on the epidermis by collagen, which inhibits the oxidation of vitamin C and green tea to prevent changes in taste and aroma.

Step 12: crush screening

Dry Touching Tea Sour / Sweet Collagen Apple Vita Green tea is rotated at 3rpm and 3hp 50rpm in the shredding machine power, and shred to 2mm size by the shredding at the top and 2mm size automatically by the triple net at the bottom. Select.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen apple [Vita] vita green tea is injected into a disposable filter paper bag by 1.5g through an autoinjector to make disposable tea bags.

Process 14: packaging and inspection

Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and sour collagen apple [Vita] is packed with tart paper and polyethylene film (PE) in aroma-proof packaging, and then packaged in 25 boxes. ) Sweet and sour collagen apple vita green tea (fruit leach tea).

1. Functional effect of raw materials

□ Green Tea (綠 茶 Camellia senensis)

Green tea is called Camellia senensis, which belongs to the Camellia family, and green tea is fermented.

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

The composition of green tea differs little by little depending on the natural conditions such as soil, sunlight and humidity, and the time of picking the tea leaves, Kida method, and storage conditions.The faster the harvest time, the total nitrogen, caffeine, vitamin C, and free amino acids. The content is high, and the tannin (Tannin) is the more late tea leaves.

Tannin or Polyphenol is composed of 6 kinds of catechins, which greatly influences the color, aroma and taste of tea. It is collected 2-3 times in summer or autumn than fermented tea. The polyphenols in tea leaves are catechins with mild bitter taste, ester type catechins with bitter and astringent taste, and combined catechins with strong bitterness and mild astringent taste. Not stubborn

As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste and is steamed. Green tea is more caffeine than steamed tea.

Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low.

Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid, glutamic acid and aspartic acid, and bitter flavored arginine are included. In addition, the commercial value of tea varies depending on the content of this amino acid and other nitrogen compounds. Eventually, when the amount of sunshine decreases, the amino acids in tea leaves are increased and polyphenols are reduced, resulting in high quality tea.

Polyphenols (catechins) are said to release heavy metals out of the body, and a cup of green tea contains 30 to 50 mg of caffeine, and caffeine protects diuretics, prevents fatty liver, and is used as a nerve stimulant and protects the kidneys. It is confirmed to do.

Absorption of adequate amounts of caffeine in green tea reduces fatigue and increases the number of heart beats, strengthens the stomach, stimulates the secretion of gastric acid, and promotes digestion and constipation.

When you eat green tea (綠 茶 Camellia senensis) as leaching tea, only some of the beneficial ingredients of green tea are leached, but when you crush green tea and eat it as powder, eating the whole green tea increases the effect and absorbs even the ingredients that cannot be obtained as leaching tea. The use of green tea powder is increasing.

Green tea contains 250mg of vitamin C in 100g and is superior to other foods such as tocopherol, vitamin A and vitamin B. In addition, there are saponins and minerals.

According to the concrete data, the fragrance of green tea is now subdued throughout the life. Green tea enjoyed from the tip of the tongue comes to the table and enters cosmetics. I put green water on my underwear. Green tea also smells. Green tea diet was also introduced. It is loved as the main ingredient of well-being life.

Recently, green tea can inhibit skin aging as well as cancer cell proliferation. It has been confirmed by the research team of Seoul National University College of Medicine dermatologist Jung Ho-ho and Eun Hee-chul (Kyunghyang Shin, June 21, page 17). Learn about the benefits of green tea and how to drink it properly.

Green tea is usually good for controlling diabetes and blood pressure, preventing heart disease and tooth decay, detoxifying heavy metals, removing odors, inhibiting skin damage and aging, and anticancer activity.

The goodness of green tea (綠 茶 Camellia senensis) comes from the astringent catechins. Catechin is a type of antioxidant polyphenol that is found in red wine. Catechin inhibits the activity of free radicals that are harmful to the body that attacks normal cells in the body.

Anti-cancer, antibacterial and dietary effects are all thanks to catechins. Kim Young-kyung, a senior researcher at the Pacific Institute of Technology, said, “100g of green tea has 10-15g of catechins.” It is not only high in content, but also antioxidant power is up to several times higher than wine, vitamins C, E, and A. ”

Green tea also has caffeine. However, while 100 ml of coffee contains about 100 mg of caffeine, green tea is only 20-30 mg. Catechin slows down caffeine absorption. Unlike coffee, theanine in tea also prevents sudden arousal.

Min Won-gi, professor of diagnostic test medicine at Asan Medical Center in Seoul, said, “When I smoked 20 smokers 150ml of green tea four times a day for four weeks, the level of 'oxidized low-density lipoprotein (LDL)', which carries cholesterol levels and fat in my blood, fell. Said.

Along with oxidized LDL, the "sP-selectin" concentration, an indicator of atherosclerosis, has also dropped by almost half. Professor Min said, "It seems to have other effects such as antioxidant activity and poor platelet aggregation in green tea."

Chung Ho, a professor of dermatology at Seoul National University Hospital, said, "If you receive a lot of ultraviolet rays, skin cells burn or die." Green tea's catechins inhibit oxidative action, so applying or eating green tea can prevent skin damage and aging. " Explained.

Professor Seo Young-jun of Seoul National University pharmacopeias fed the green tea powder extract containing more than 60% of the catechin component (EGCG) of green tea 30 minutes before ethanol was administered to rats with gastric mucosa. Got the fact that there is.

Furthermore, human breast cancer cell death was also shown. In addition, domestic and international studies published in the international green tea symposium also showed that the effect of green tea on diabetes and cancer cells was suppressed.

Recently, research papers have published that catechins in green tea react directly with carcinogens to remove them. In a paper published in the February 2001 issue of the Journal of Molecular Structure, Professor Okajima of the Department of Chemistry, Saga University, Japan, said, “Because green tea catechins react with carcinogens benzopyrene and aflatoxin, they bind to the functional groups of these carcinogens. You can't do that. ”

Benzopyrene is a representative carcinogen that occurs when smoke, tobacco smoke or some foods burn, and aflatoxin is a carcinogen produced by mold contaminated with food.

Sweden's Ph.D. team, Yihai Cao and Renhai Cao, published their findings on the study of green tea anticancer activity in terms of inhibiting angiogenesis in the world's leading scientific journal Nature.

Angiogenesis is the process of creating the blood vessels needed for cancer to grow and metastasize. For cancer to grow, the formation of blood vessels that supply oxygen and nutrients is essential.

To investigate whether green tea can inhibit angiogenesis, the researchers instructed rabbits to drink green tea instead of water to determine whether drinking green tea suppressed the formation of the ocular cornea.

As a result, it was found that EGCG, one of green tea and green tea components, inhibited angiogenesis. These findings suggest that drinking green tea can prevent and cure many diseases associated with neovascularization, including blindness caused by cancer and diabetes.

The concentration of green tea used in the experiment was 1.25% and contained 708 μg / ml of EGCG. The EGCG concentration in the blood was between 0.1 and 0.3 μM, which is equivalent to one person drinking two or three cups of tea.

This drinking green tea significantly inhibited the growth and progression of lung cancer in animal experiments. Since almost all cancers require neovascularization, these findings may explain why drinking green tea inhibits the growth of many types of cancer.

Attention to the study of "Prevention of Chronic Gastritis" In 2001, drinking new green tea in the United States caught the attention of academia when a new study showed that it could prevent chronic gastritis, the cause of stomach cancer.

In a study of more than 600 Chinese men and women, the researchers found that people who drink green tea had only about half gastric cancer or gastritis compared to those who did not drink green tea.

In China, stomach cancer is the most common cancer in men and women. It is clear that healthy people drink more green tea than those with gastric cancer or gastritis. Even if you consider other factors that cause cancer, drinking green tea lowers your chances of developing stomach cancer. Moreover, the more green tea you drink or the longer you drink, the less likely you are to develop stomach cancer. Chang Zhou Feng, Ph.D., at the University of California, Los Angeles (UCLA), presented the findings in the May 2001 issue of the International Journal of Cancer.

How can you eat green tea that is good for your body? Literally drinking tea is still common. When choosing green tea, the leaves are thin, glossy, and dry. You should feel firm and heavy when you hold it in your hand. The harvesting time is divided into the first water wheel, two water wheels (mid-June to late June), three water wheels (late September to early October), etc. selected from April 20 to May 10. The first water car quality is the best.

The quality of tea is influenced by water quality, temperature, time and bowl. Usually clean springs are best. When the tap starts to boil, open the kettle lid and boil for another 1 to 3 minutes to let the chlorine fly away.

High-grade green tea is suitable for low temperature 50 to 60 degrees to prevent the catechins to escape, and the rich flavor of amino acids.

Low-grade green tea is unlikely to taste rich, so it is leached in boiling water for a short time. Green tea is not fermented, so if the bowl's warmth is strong, it will have a bitter or bitter taste.

Among the porcelain products, it is suitable to cool quickly when hot water is poured. It is weak to light, heat and moisture, and green tea is easily damaged. Avoid storage at high temperature and high humidity.

Green tea also absorbs odors, so you can seal it with a vacuum pack and store it in the refrigerator. On the other hand, if you drink the leaves off, catechins and vitamin E, etc. may not be sufficiently dissolved in water. Eventually, good ingredients will remain in the green tea residue.

Therefore, gradually getting tea leaves are attracting attention. When you cook rice, you can add green tea leaves or eat green tea leaf wraps with meat. Green tea powder is also used to make kalguksu, sujebi, pancake, and rice cakes.

As a specific component of green tea, which has been proved by modern science, most of the tea leaves of the tea are occupied by water (75 to 80%), but the soluble component of the solid content is less than 50%. Soluble ingredient is a water-soluble substance that gives us a taste of tannin (polyanol), amino acids, caffeine, sugar, etc.

Among them, polyphenols are called 10 to 18 tea tannins or catechins. 50% fiber, 15% protein (including enzyme), 7% carbohydrate (3.2-6.4% pectin), 0.9-2.3% sugar, 0.3-0.8% glucose + fructose, 7% lipid, 1.6-1.6 free amino acids and peptides 5%, 2-4% caffeine, 5% minerals and 0.5% organic acids, including other nucleic acids, saponins, fragrance components, and the like.

According to the data provided by the tea test site of the Jeonnam Agricultural Research and Development Institute of Korea, the new important function of green tea is the efficacy of catechins. The catechins are contained in about 10 to 18% of dried tea leaves, and about 10 species were separated until the early 1980s, but about 70 species have been isolated and modern in structure. It belongs to flavonoids in chemical structure and contributes to 70 to 75% of tea bitterness.

Representatives are EC, ECG, ECG and EGCG. Therefore, many scientists have paid attention to the function of catechin and its efficacy is so large that it is the most actively studied field. Therefore, I will first briefly talk about the efficacy of catechins.

(1) anti-tumor, carcinogenic activity

According to the WHO, 35% of cancer deaths are caused by food, and 60 to 90% of the causes are caused by nitroso compounds. Green tea extract prevents nitrates from being reduced to nitrites. In particular, green tea extracts are remarkable when catechin solutions are used.

Lung cancer occurs when the carcinogens of tobacco are given to rats, and drinking green tea catechins can halve the incidence of cancer. The rats fed catechins and subcutaneous transplantation of sarcoma 180, a tumor cell, showed that the rats in the catechin group had significant tumor suppressor effect compared to the control group.

(2) mutation inhibition effect

Green tea extract and catechin EGCG significantly reduced the mutants of amine and benzopyrene, which are mutants of burnt fish and burnt meat. Other studies have shown that EGCG strongly inhibits the incidence of subtilis and natural mutations, and tea catechins have the ability to repair DNA damage in Escherichia coli by ultraviolet (UV) irradiation.

(3) antioxidant activity

The most basic physiological action of tea catechins is strong reducibility and protein binding, and the effect is that the structure of catechin has many phenolic OH groups in the molecule.

(A) Prevention of oxidation of edible oils and fats

Studies on the antioxidant activity of tea leaves have shown that the addition of soybean catechins shows strong antioxidant properties, and it is synergistic with caffeine. Vitamin E showed potent antioxidant effects against vegetable oils and fish oils such as soybean oil and rapeseed oil, which were ineffective.

(B) suppression of lipids and lipid peroxides in the body;

Studies of catechins' antioxidant activity have shown that EGCG inhibits oxidation of lipids in the liver. In addition, the catechin component is said to have a great synergistic effect when vitamin E, C, citric acid and tartaric acid coexist.

(C) prevention of color fading

The natural color fast fading, such as carotene and paprika, has the effect of preventing the fading is expected to improve the quality of beverages and sweets.

(4) anti-aging effect and removal of free radicals

When stressed, adrenaline and noradrenaline are secreted, causing muscle tension and high levels of free radicals. Free eadical and free radicals produced by internal or external factors oxidize unsaturated fatty acids in fat to form lipid peroxide, accumulate or damage it in tissues, resulting in aging or adult diseases such as atherosclerosis, cancer, stroke, and myocardium. Causes infarction, gastric ulcers and allergies.

(5) blood cholesterol lowering effect

Hypercholesterolemia is a risk factor for circulatory diseases such as atherosclerosis, myocardial infarction, and cerebral hemorrhage. Therefore, it is necessary to maintain blood cholesterol levels to prevent these diseases. The increase in the concentration of cholesterol (bad cholesterol) with 0.5 to 2.0% of tea catechin or EGCG was significantly suppressed.

In particular, catechin EGCG, the most common tea, strongly inhibited the intestinal absorption of cholesterol.

(6) hypertension and hypoglycemic action

Hypertension is controlled by substances such as eye tension. In other words, inactive anion tension I is converted into an anion tension II having a strong synergistic effect on blood pressure by an anging tension converting enzyme (ACE). Therefore, it has a blood pressure lowering effect of a compound that inhibits the action of ACE (converting enzyme).

ECG and EGCG showed significant inhibitory effects on ACE. In addition, administration of catechin supplementation in hypertensive spontaneous and stroke-induced rats suppressed the increase in blood pressure in the rats, and the latter resulted in a delayed stroke time and long lifespan.

(7) antibacterial and detoxification

Recently, catechins have been demonstrated to have strong antibacterial and antiviral activity. Tea catechins and theaflavin of black tea have strong antibacterial activity against food poisoning bacteria such as Staphylococcus aureus and enteritis Vibrio.

In addition, tea catechin confirmed that it has a bactericidal effect against the pathogenic bacteria such as cholera, dysentery and detoxification. The addition of tea catechin solution to influenza viruses A and B completely inhibited the growth of the virus even at very dilute concentrations.

(8) inhibitory action of tartar formation

Tooth decay causes dental plaque formation by the tartar-containing enzyme of streptococus (mutans), but tea catechins not only have bactericidal effects on caries but also inhibit tartar synthase. Suppresses the formation of tartar.

(9) anti-allergic and immune system activation

One of the causes of allergy is allergic symptoms from mast cells that are specifically bound and activated with immunoglobulin antibodies (IgE) attached to the surface of mast cells in tissues. Histamine is released to cause the inflammation (炎症) undergoes a process (過程).

It was reported that green tea extract and tea catechins had histamine-inhibiting activity of master por, especially EGCG showed strong activity.

(10) bad breath and odor removal

Ammonia, trimethamine (smells of fish), hydrogen emulsion, and methylmelcaptan are called four odors. Tea catechins are a type of flavonoid that has a strong deodorant effect, effectively eliminating bad odors.

(11) heavy metal removal effect

Green tea showed strong adsorption of heavy metals. Professor Kimura of Japan added 0.5g of tea leaves to a sample solution containing 9 heavy metal ions including cadmium, mixed them for 30 minutes, and then measured the heavy metals in the filtrate. 77% cadmium, 80% lead, 61 copper % Adsorption rate.

(12) Body fat accumulation inhibitory effect and diet effect

Inhibiting the absorption of body fat by wet and inhibiting the accumulation of body fat was confirmed in animal experiments. Green tea is a low-calorie drink because it contains little calories, and drinking green tea and exercising has the effect of consuming fat.

Apple

The fruit of 25 kinds of Malus plants belonging to the Rosaceae family, the apple tree is the most widely grown fruit, and the apple belongs to the fruit family. The surrounding tissues are both fleshy and can be eaten.

In most varieties, flowers are fertilized by picking up other pollen. The size, shape, color, and sourness vary depending on the variety and growth environment, but the shape is usually round, 50-100mm in diameter, and close to red or yellow.

Apple trees are native to temperate regions of the southern and northern hemispheres. Apples have been cultivated since ancient times by Europeans, and many varieties have been known since 2,000 years ago.

Hundreds of varieties were already known in Europe before the Americas were pioneered. As immigrants swept into North America, apples began to spread, though young apples may have spread through the hands of Indians and hunters, but it seems to have spread through circuit sapling merchants such as legendary John Chapman.

Apple trees grow well between 30 and 60 ° C latitude in the southern and northern hemispheres, where winters are distinct and must be very long. At higher latitudes, it is difficult to grow because of low winter temperatures and short growing seasons. Soil should drain well and fertilize if the soil is not oily.

The gentle hills and hills are good for apple trees to grow, because in these areas cold, heavy air escapes well below the valley during the spring frosts.

In this way, cold damage is prevented when flowers or fruits begin to bear. Desired varieties of ground, which are well tolerated by cold, are often grafted to young trees grown for 18 months in the nursery, and are planted in orchards a year or two later.

It takes six to eight years for apples to open to some degree, during which time only care is taken to protect them from pests and other competitive plants such as weeds. But care should be taken when pruning, especially during the first five years, making sure that the branches that make up the main skeleton are well distributed along the trunk of the tree, and that the weak branches that break when heavy fruits are opened.

Mature trees should be well sprayed with various medicinal agents to protect them from pests, slow flowering and fruiting, pluck young fruit, and prevent ripe fruit from falling in the fall. Apples that ripen in late summer are usually poor to store, but can be stored for a year in late autumn.

For long storage it is better to raise the temperature slightly above the freezing point. Apples can also be stored in inert gas or controlled air.

Apple's main ingredient is carbohydrates, relatively low in protein and fat, and rich in vitamin C and mineral salts. There are thousands of varieties of apples, but they are largely divided into apples, dishes, and desserts, which are mainly divided into color, size, smell, semi-finished taste, and crispy and tangy taste.

Compared to other fruits, there are many types of sugar, less sour and less tannins. Apples are eaten raw or cooked in many ways. It is often used as a pie or tart, and apple pie is one of the best desserts in the United States. In Europe, fried apples are also used in sausage and pork dishes.

In one year, 32 million tons of apples are harvested worldwide. More than half of the amount harvested in the United States is eaten fresh, about one fifth is used for vinegar, juice, jelly, apple butter, and about one sixth is for pie ingredients and canning.

Most of Europe's harvest is used to make cider, wine and brandy. Globally, a quarter of the production is used to make cider. The largest producers are the United States, China, France, Italy and Turkey. The largest exporters are France, Italy, Hungary, Argentina, Chile, South Africa and the United States.

Korean apples have been cultivated for a long time, but they have grown many varieties of improved varieties introduced from abroad.

Around 1884, foreign missionaries brought some of them to each region for planting. At first, they were planted as ornamental trees, not for eating. In 1901, Yun Byung-soo brought in a large number of apple seedlings from an American missionary to create an orchard near Wonsan, which was a good start.

In August 1906, under the Ministry of Agriculture and Industry, a 12-million-scale horticultural plant was installed on Ttukseom, Seoul, and various improved fruit varieties were introduced.

As of 1996, it accounts for 25% of the total fruit growing area and about 30% of the total fruit production, of which about 66% is grown in Gyeongsangbuk-do. Budget, Chungju, Daegu, Sariwon, Hwangju, Nampo, and Hamheung are famous places for producing apples.

There are about 700 varieties grown all over the world, but about 10 are grown in Korea. At first, it was mainly made of chrysanthemum, ruby, axle, and wort, but after that, India, Delicious, Golden Delicious, etc. were also cultivated, and nowadays, new varieties such as Fuji and Sugar are increasing.

The varieties of apples are divided into early, middle, and late varieties according to the harvest season. There are endemic species.

Apples account for 95% of the edible portion, of which 85% is water. Apples have carbohydrates and are relatively low in protein and fat, but their vitamin C and inorganic salts are particularly high compared to other foods.

Apples are alkaline foods high in minerals such as cali, calcium, and sodium, and are high in plant fiber and vitamin C. Kali ingredient is combined with the pectin ingredient to quickly release sodium, the main ingredient of salt out of the body, so it is effective in the treatment and prevention of diseases that can come from salty food, that is, high blood pressure.

Apple's pectin is effective in preventing cancer by absorbing cholesterol, lowering blood pressure and preventing fat accumulation in arterial wall tissues. It also contains potassium, which lowers blood pressure, so people who eat a lot of apples rarely have high blood pressure.

Apples have long been known to be effective in preventing weak stomach, planting, vomiting, constipation and diarrhea, and are effective against insomnia, anemia and headaches. In addition, vitamin C in apples is not only good for skin beauty, but also effective in preventing cancer and fighting cold viruses.

Apple cider vinegar is effective in treating burns, sweating at night, hives and ringworm, so stay away from doctors if you eat one apple a day in Vermont, USA. There is a proverb. This is due to the fact that the incidence of disease in the circulatory system was markedly lowered by Vermont drinking apple cider vinegar.

end. Sugar content

The appearance of apple fruit varies in size, shape, and color depending on the variety, but there are no significant differences in the ingredients. The water content of the pulp is 86% on average, and the main component of the soluble solids is about 13% sugar.

The fluctuation of the sugar content is 11 to 14%. The composition of sugar varies considerably depending on the variety, but the highest fruit (fructose) is about 52%, glucose (26%) and sucrose (sucrose) is about 20%.

In addition, 糖 alcohol has a large difference between the varieties, the varieties, such as Fuji, ruby, up to 9% of the susceptible symptoms such as 蜜. However, on average, about 2% of the sugar content is not found in some varieties. In addition, starch is detected in immature fruit.

I. Organic acid

The difference between the varieties of organic acid content is also quite large, with a variation of 0.2 to 0.8% depending on the variety. Sodium is mainly composed of malic acid and citric acid, and other trace amounts of kinasan, succinic acid, glycolic acid, sodium, citramal acid, α-ketoglutaric acid, Ogizaro, and iso citric acid. Generally, the best acid content is about 0.5%, and about 0.8% is too strong, and less than 0.3% reduces acidity after storage.

All. Inorganic ingredients

K contains around 110mg / 100g of K and contains 3mg of Ca, 8mg of P, 1mg of Na, and 0.1mg of Fe.

la. amino acid

Apple fruit 遊離 amino acid is less than other fruits. The content varies between varieties but ranges from 50 to 90 mg / 100 g. Aspartic acid and asparagine are predominantly as amino acid compositions.

In addition, it contains most essential amino acids such as threonine, serine, glutamic acid, glutamine, alanine, isoleucine, leucine, phenylalanine, γ-amino 酪 酸, and lysine.

hemp. Fragrance

As the flavor component of apples, more than 300 kinds of components have been identified, but the main components are about 30 kinds. The aroma content of apples varies greatly between varieties, with many scents of "ruby" or "hatsuki" and less "fuji."

Apple fragrance is characterized by a lot of ester, alcohol and aldehyde. These components are methylacetate, ethyl acetate, pyrophyllacedate, butyl acedate, hexylacetate, butyl propiodate, ethyl 2-methylbutylate (ester), isobutyl alcohol, butyl alcohol, 2-methylbutyl Alcohol, hexyl alcohol, t-2-hexenyl alcohol (alcohol VII), and the like. Apple's unique spice aroma is derived from methylchabul (4-methoxylbenzene).

Sobitol rosette fruit accumulates in the form of sorbitol, turning it into glucose, fructose and sucrose. As fruit matures, the percentage of sorbitol in whole crops gradually decreases, and the content of sorbitol in whole crops is about 9% in the mature season. Sorbitol is high in water, and the force of pulling water from surrounding tissues is strong, causing apple water symptoms.

On the other hand, it is known that ingestion of sorbitol 20 to 50 g per day as a refined drug, softens the stomach. It is thought that if sorbitol is eaten more than small fish can absorb, the sorbitol that has gone to 大腸 absorbs water and repels water.

Therefore, ingesting about 300g of sorbitol high content of fruit is thought to have functional properties to help constipation.

Fibrous apples contain about 2% of the fiber content of fruit. The fibrous component consists of cellulose (0.48%), hemicellulose (0.94%), pectin (0.56%), lignin (0.1%) and the like.

Apple fiber obtained from the squeezed apple juice is high in dietary fiber, which, when administered to the human body for a long time, lowers blood sugar and blood cholesterol.

First, apples prevent atherosclerosis.

Arteriosclerosis refers to a condition in which cholesterol is deposited on blood vessels, resulting in narrowing of blood vessels or loss of flexibility. When camellia hardens, blood circulation becomes bad and blood clots accumulate, causing angina, myocardial infarction, and stroke.

Atherosclerosis is caused by high blood pressure or increased fat in the blood. Preventing arteriosclerosis should maintain normal amounts of cholesterol and triglycerides.

To do this, you need to reduce the intake of animal fats and salts, and eat plenty of plant fiber, which is a lot of apples. Plant fiber acts to prevent atherosclerosis by releasing harmful cholesterol that accumulates in the blood vessels and raising cholesterol, which is beneficial.

Second, apples prevent high blood pressure.

Apple content table contains more than 100mg of potassium per 100g of apple. This potassium has the effect of releasing sodium, that is, the components that make up salt, out of the body, and this role is to prevent the increase in blood pressure in advance.

As an interesting example, blood pressures were measured for people in Aomori prefecture, where apples were produced in Japan, and people who worked mainly in paddy farming.

As a result, people in Aomori prefecture's apple-producing region had much lower blood pressure than those in paddy fields.

Third, apples help to treat diabetes.

There are many types of diabetes, but most people with diabetes do not necessarily need insulin injections. Diabetes in this case is generally more common in obese people, and these patients say eating is difficult.

Therefore, plant fiber is effective for these patients. In particular, apples that contain a lot of plant fiber do not have to worry about excess calories, just one apple can fill the feeling of hunger, so the calorie intake is limited to one stone two trillion.

However, diabetics generally only accept one apple per day, so refined apple fiber is recommended. Apples contain water-soluble plant fiber, which absorbs and expands moisture in the body and at the same time becomes viscous.

This viscosity causes food to stay longer in the stomach or delay nutrient absorption in the small intestine. Thus, the rise in blood sugar level is naturally delayed and suppressed.

Fourth, apples help constipation and prevent colon cancer.

In healthy people, when the contents are usually transported to the large intestine, a formal action occurs, nutrients are absorbed and digested, and when the contents reach the rectum, the walls of the rectum are stimulated to see the stools.

However, when the intake of plant fiber is small in the colon, the contents of the rectum are not irritated and the contents accumulate, which causes constipation. The role of plant fiber is to relieve constipation, absorb harmful substances and release them quickly, as well as prevent cancer.

For example, colorectal cancer increases the risk of colorectal cancer because the longer it passes through the colon, the food that promotes cancer, or the carcinogenic substances generated in the intestine.

In this regard, plant fiber is not only effective in preventing and eliminating constipation, but also lowers the incidence of colorectal cancer, and in addition, rapidly releases carcinogens into the body. In addition, the activity of beneficial Bifidus bacteria to the body is also active, thereby increasing the resistance to disease.

An effective way to consume these plant fiber, which is largely contained in apples, is to eat an apple. This is because more than 30% of this plant fiber is contained between the pulp and the skin. However, many people are reluctant to eat their skin because of pesticides, but they are prohibited from spraying pesticides for a certain period of time before harvesting. Nowadays, various apple juices are available on the market, and juices do not lose the properties of vitamins and minerals, and are effective because they can consume plant fiber and eat all year round.

In addition, apples contain about 0.5% of organic acids, which remove the fatigue substances accumulated in our bodies. In addition, apple vitamin C is known to be good for fatigue recovery, detoxification, immune function and skin care. Apples can also help with diet.

Apple diet is a quick and easy diet.

It is a very simple and easy way to eat only apples for 2-3 days. Continued eating of meat or fatty foods builds up waste and toxins in your body. Apples promote the excretion of these wastes, so you can lose weight and maintain a slim body, so I recommend this method to people who have failed many diets.

In oriental medicine, apples are called Naeja, Bira, Pyeongpa, etc. The temper is cool and sweet. It is used mainly for helping the planting and the middle-stage stomach soreness and anorexia or chest tightness. Stop thirst and create a essence of the action, and the lung essence of the replenishment is also good for dry cough.

It is also said that eating with alcohol will ease the pain of bones. As mentioned earlier, apples strengthen the cardiovascular system by lowering blood pressure and lowering cholesterol in the blood, and also aid in digestion and treat diarrhea. Treat. In addition, constipation patients to see the stool well because it is getting the spotlight as the ideal suit.

Apples do not raise blood sugar despite the presence of sugar, but are more effective in preventing blood sugar spikes. Recently, it is also known to contain anticancer substances. In this way, we are enjoying the good fruits all the time.

Citric acid

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

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

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

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

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

It is widely used in food, medicine, and industry as acidic acid, pH adjusting agent, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverage.

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

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

Citric acid is a safe food additive defined by the FDA as Generally Recognized As Safe (GRAS) and is widely used with its salts and esters.

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

In addition, the FAO / WHO Expert Committee's 10th report stipulates that citric acid, calcium citrate, potassium citrate and sodium citrate are not toxic to the human body, placing no limit on daily intake.

□ Hamcho (鹹 草)

Scientific name is Saliconia herbacea L, fruit name: Mingaceae, herbal name: Hamcho, genus name: Sungnumbyeon, wick, salted herbs, bokcho, fowl , Salt nicho

DISTRIBUTION: Around Salt Farm on West Coast

Blooming season: August to September

Flower Color: Yellow Green

Fruiting season: September to October

Fruit: Black, round fruit 2 mm long and 15 mm diameter

Height: 10 to 30 centimeters per year

Collection: spring, summer, autumn

Recipe: Squeeze juice or dry in the shade.

Ingredients of Seawort (Unit: mg / 100g)

Calcium (Ca) 417.84, Iodine (I) 8.12, Chlorine (CI) 8.23, Magnesium (Mg) 304, Copper (Cu) 0.55, Vitamin (B1) 0.11, Potassium (K) 940, Nickel (Ni) 0.78, Vitamin ( B2) 0.14, iron (Fe) 50.63, chromium (Cr) 0.14, vitamin C 3.90, phosphorus (Fe) 64.4, cobalt (Co) 0.12, vitamin E 0.15, manganese (Mn) 2.7, vanadium (V) 0.10, Niacin 0.52 , Zinc (Zn) 1.9, sodium (Na) 5.23, Folic acid 0.08. And so on.

Hamcho (鹹 草) is a grass that grows on Gaphal on the west coast of our country. It is called Tung bark in Korean. It is also called coral reef because its shape resembles coral.

It grows in groups around seawater and near sea pearls and salt fields. There are many nodes on the stem, branches branched one or two times, and there is no distinction between leaves and branches. The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August to September, and flat, round fruits ripen in October.

Hamcho is very salty as its name suggests. The seaweed is almost the only plant on the planet that grows while absorbing salt.

This grass is recorded as 'Hamcho' in China's best medicine book, 'Nongcho Botanical Garden', and in 'Conversation Botanical Garden' in Japan as 'Shincho' or 'Bokcho' and 'Fatweed' It is a remarkable herb that removes toxins and stool from inside, and has excellent treatment effect for various incurable diseases such as cancer, uterine fibroid, sinus hypertension, hypotension, low back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis.

Hamcho (鹹 草) grows on land but is enriched with various minerals and enzymes in seawater. Seawater contains dozens of trace elements such as calcium, potassium, magnesium, iron, urethra, and phosphorus, as well as various toxins and enzymes. The seaweed grows by absorbing trace elements and enzymes that are beneficial to the human body.

Enzymes contained in 1 gram of ton of seawater decompose and purify various organic substances in seawater. In the seaweed, enzymes of this seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool and discharges it out of the body.

Enzymes in seaweed break down fats and proteins. Almost everyone's small intestine is a triglyceride, a neutral fat, and the body's blood vessels, organs, blood, and tissues to break down the unnecessary fat attached to the body.

Hamcho (鹹 草) is effective in removing the stool accumulated in the small intestine, treating constipation and improving obesity.

If you take hamcho (鹹 草) coming out quickly in about 10 days, people who are sluggish in 1 to 2 months, black or black brown sticky stool comes out 2 to 3 times more than usual.

A brief summary of the remarkable benefits of hamcho is to remove stool, treat obesity, treat hypertension and hypotension, improve blood circulation, clear blood and strengthen blood vessels, hypertension and hypotension. At the same time to treat the effect, sinusitis, nephritis, arthritis is effective.

Hamcho (鹹 草) is to treat purulent inflammation and kill various bacteria, so the various species caused by inflammation and arthritis.

By making the skin beautiful, the seaweed is excellent for skin beauty as it is called cosmetics to eat. Without stool, your skin will be surprisingly clean. Spots, freckles, and acne usually heal.

Good gastrointestinal function to improve the function of the intestines to treat constipation, stool, prolapse, hemorrhoids.

It is effective for hypothyroidism, hyperthyroidism, and diabetes. Taking the seaweed restores your blood sugar to normal.

Treat bronchial asthma Seaweeds relieve or cure bronchial asthma by restoring the function of the bronchial mucosa.

New functions of seaweed

1, choline

As much as it is necessary to synthesize the sphingomyelin, a substance that forms the nerve cell membrane, world-class scholars have greatly contributed to the work in the brain so that the seaweed is called "memory vitamin", enhancing the learners' ability to learn and having a great sedation in Alzheimer's disease. Is being reported.

2, bidet

It plays an important role in relieving toxicity in the liver and controlling osmotic pressure, which has an excellent effect on fatty liver healing.

3, polysaccharide

Hamcho (鹹 草) contains abundant amino acids and polysaccharides to increase immune function. As a result, it was confirmed that the existing immune-suppressive functions such as Cordyceps sinensis mushrooms were surpassed.

4, dietary fiber

Hamcho contains more than 60% of dietary fiber, slows the absorption of cholesterol and sugar, contributes to adult disease, and combines with salt in the intestine to quickly absorb and excrete unnecessary intestinal bacteria and carcinogens, preventing colon cancer and increasing blood pressure. To prevent it.

5, contains a large amount of various minerals

The effect of 'hamcho' or 'stalk', which is commonly grown on the coastal tidal flats in Korea, has a great effect on our human body.

Stevioside

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

Stevia is grown not only in South America such as Paraguay and Brazil, but also in China, Thailand and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

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

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

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

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

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

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

Collagen (Collagen)

△ With collagen

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

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

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

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

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

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

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

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

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

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

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

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

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

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

△ Use of collagen (Collagen)

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

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

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

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

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

△ Collagen (Collagen) injection

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

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

△ Collagen relationship with our body

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

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

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

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

△ The role of collagen (Collagen)

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

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

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

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

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

△ Function of collagen (Collagen)

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

△ Relationship between eating collagen (Collagen) and skin

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

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

△ Causes of skin aging and wrinkles

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

△ collagen to make flow in the body

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

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

△ Collagen (Collagen) and bone

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

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

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

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

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

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

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

△ Collagen (Collagen) efficacy

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

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

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

Vitamin C (ascorbic acid)

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

Vitamin C deficiency causes capillaries to rupture easily, causing bleeding from the skin, mucous membranes, internal organs, and muscles, resulting in weight loss, decreased immune function, delayed wound recovery, and hyperlipidemia anemia.

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

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

The recommended amount of vitamin C in Korean adults was set at 55 mg regardless of gender. An additional 15mg is recommended for pregnant women and 90mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for 1-9 years old, 50 mg for 10-15 years old, and 70 mg for 16-19 years old.

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

Iscorbic acid (vitamin C) has been shown to help the synthesis of collagen (protein) in the body, so it is recommended to be taken with collagen (Collagen) and is necessary for skin care maintenance.

2. Effect of invention

Beauty and youth are the greatest desire of human beings. In order to satisfy the universal knowledge that collagen is essential for maintaining beauty and youth, it is the effect of the representative invention of the well-being culture that it is used as a raw material of drinking leaching tea. .

It is the effect of the invention to satisfy the tastes of teenagers and 20s with the revolutionary change of the green tea culture.

The differentiation of raw materials is the effect of the invention to create diversification of uses and to diversify the green tea industry to increase the profits of green tea farmers.

It is the effect of the invention to increase the benefits of apple farmers by spreading the utilization of pulp with a new paradigm that changes the consciousness that apple pulp cannot be a leaching tea.

It is the effect of the invention that the well-being contribution that leads the new tea culture is that the sweetness of tea that you drink at bed will remain on your lips until morning.

Contributing to the well-being culture with fruit-free green tea of sugar-free, colorless, preservative-free and synthetic fragrances that can be reduced by people suffering from obesity or diabetes, which is an adult disease, is another effect of the invention.

Leading the green tea culture of the new concept of sweet and sour flavor to teenagers and 20s who prefer coffee is another big effect of invention for our nation by developing the national traditional culture.

Sensory effect differentiated by the invention

division The invention (sour and sweet collagen apple vita green tea) Brown Rice Green Tea Pure green tea Raw material selection 40 people (100%) Palatability 27 people 10 people 3 people Ice tea 25 persons 7 people 8 people Whole car 20 people 13 people 7 people

The table shows the results of sensual tastings for 20 men and 20 women in their teens and 20s. After lunch, everyone prefers inventions made from collagen and apples. It is a test that indicates that it is a popular sign of 20s and 20s.

Currently, the domestic market size of green tea-based products is 250 billion won, and the sensory test shows that the sweet and sour sweet and sour collagen apple Vita green tea can secure more than 67.5% (166.7 billion) market. It is the effect of the invention.

Unintentionally drinking a cup of tea to provide vitamin C for life is an effect of the invention of the sweet and sour collagen apple vita green tea (fruit leaching tea).

references

Food Industry (Semunsa Temple)

Drugs and Humans (Life and Dreams)

If you see vitamin C, you see health Lee Wang Jae

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Claims (1)

Step 1: Selection of Raw Materials The main ingredients are apple pulp and green tea, citric acid for sourness, stevioside for sugar, and sweetness by neutralizing the sweetness of apple. In order to increase the concentration of tea and drink the tea with freshness and soft sweetness, the ingredients are filled with hamcho (스테 草粉) and steviosides. Created with the concept, we selected the raw materials of the natural fruit apple vita green tea, a revolutionary new paradigm of leaching tea with sour and sweetness, and selected collagen as the film and tissue binding strength to prevent oxidation of vitamin C. Selecting and constructing a raw material of a well-being leaching tea of a sugar-free, pigment-free, preservative-free synthetic fragrance; Second Process: Mixing Standard and Composition Ratio Green Tea Dried Leaves: 49-40% by weight Apple: 30-41% by weight Citric acid: 6 to 4% by weight Stevioside: 4 to 2% by weight Collagen: 6-8% by weight Vitamin C: 2-4% by weight Hamcho: 3 to 1% by weight Total: 100% by weight and the ratio of well-being tea with sweet and sour collagen apple vita green tea blending ratio; Step 3: clean the apples In a 5-10% brine washing tank with an air-flushing device from the bottom, the apples are washed first for 10 to 20 minutes with the up-and-down movement of the apples, and then moved to a purified water tank. Washing foreign matter and residual salt in the skin of fruit; Fourth Step: Cutting an Apple A process of cutting the apples into pieces of 2 to 4 mm by using a three-phase, one-horsepower vegetable cutter to enlarge the surface of the flesh to facilitate penetration of the additives; 5th Process: Mixing Rooted in the same amount as the mixing ratio (함 草粉), vitamin C, and stevioside in a three-phase 5-horsepower 250rpm for 10 to 15 minutes by rotating the mixture first and collagen (Collagen) and citric acid (second) Mix in the same way with a mixer and mix in order to mix the first and second in the same way through the same mixer in the third way to harmonize the taste with trace elements and salinity of Hamcho (鹽 草粉) Mixing process; Step 6: mix apples Mixing the powdered raw materials and apples cut into slices in the same manner as the blending ratio by rotating for 3 to 5 hp 250 rpm for 10 to 15 minutes; 7th step: green tea dry leaf crushing Crushing the dried leaves of the green tea to a size of 1 to 3 mm through a crusher rotating at a power three-phase two horsepower 40 to 80 rpm to enlarge the surface of the green tea to facilitate the penetration transition; 8th Step: Green Tea Dry Leaf Mix The crushed green tea leaves are mixed for 10 to 20 minutes through a three-phase 5-horsepower 250rpm rotating mixer, such as citric acid, vitamin C, stevioside, and collagen, mixed with apples. A process for preventing the loss of the liquid; Step 9: Aging Green tea leaves, apples, citric acid, vitamin C, stevioside, and collagen are mixed in 20 to 40 kg each in a plastic container and matured at room temperature for 4 to 8 hours to improve the astringent taste of tannins. A process that minimizes the loss of vitamins by avoiding stainless and iron containers, which are aged for the purpose of increasing the concentration of taste to ensure uniform penetration and transition; 10th step: pressure transfer molding After the ripened mixture is mixed with citric acid, vitamin C, steviosides, collagen, and apples, the mixture of citric acid, vitamin C, steviosides, collagen, and apples is deeply transferred into the green tea tissue using a crusher that generates a pressure of 5 to 8 kg / cm 2 at 250 rpm in three phases. Green tea and apple [crushing] again the process of compacting the volume to a size of 2 to 3 mm while being crushed to facilitate extraction during leaching and having a strong flavor in a single process; Step 11: Aging drying The mixture was molded and dried in a drying room at 25 to 30 ° C. every three hours, and then ventilated for 24 to 30 hours while repeatedly being ventilated to make the impression of sweet and sour collagen apple vita green tea (fruit leaching tea). Making semi-finished products and touching teas Sweet and sour collagen apple [vita] Green tea is a process to prevent the change of taste and aroma by forming antioxidant film on the epidermis by inhibiting oxidation of vitamin C and green tea; Step 12: crush screening Dry Touching Tea Sour / Sweet Collagen Apple Vita Green tea is rotated to 40 ~ 60rpm by three-phase power of three-phase 3 ~ 3 power. Sorting uniformly to 2 mm in size; Process 13: injection Selecting the impressed teas Sweet and sour collagen apple [vita] green tea is injected into the disposable filter paper bag 1 to 2g each through an automatic injector to make a disposable tea bag; Process 14: packaging and inspection Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and sour collagen apple [Vita] Vita green tea is wrapped in silver foil and polyethylene film (PE) in aroma-proof packaging and inspected, then packed in a box with 10 to 100 tea bags. Invents sweet collagen apple vita green tea (fruit leaching tea).    order    fair    1st process    Selection of raw materials    2nd process    Mixing standard and composition ratio    3rd process    Apple Wash    4th process    Cutting an apple    5th process    mix    6th process    Apple mix    7th process    Green Tea Dried Leaf Shredding    8th process    Green Tea Dry Leaf Mix    9th process    ferment    10th process    Pressure transition molding    11th process    Aging drying    12th process    Fracture Screening    13th process    Injection    14th process    Packing and inspection