KR20060064038A - Emotional tea with spicy, sweety collagen orange vita green tea - Google Patents

Abstract

Inventing a new leaching tea by mixing animal raw materials with fruit pulp and green tea as raw materials to improve the disgusting flavor of collagen, an animal protein, and transfer it into the pulp of citrus oranges The collagen citrus oranges are transferred back into the green tea tissue, and the well-being leaching of sugar-free, colorless, preservative-free, and fragrance-flavored mixtures of animal protein, citrus fruit flesh and green tea By inventing tea, we want to make a revolution of sweet and sour tea.

By incorporating nutritional additives that enhance the taste and convenience of leached tea with protein blends, we invented the sweet and sour collagen citrus orange vita green tea as a leaching tea. The well-being tea of the dragonfly is to invent a fruit leaching tea that is sweet until morning.

Maintaining our traditional tea culture by pledging the coffee market with new harmonized tastes using citric acid, vitamin C, and stevioside as additives that meet the functional characteristics of collagen and orange pulp, and enhance palatability To develop

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The sweet and sour taste that teenagers and twenties want is the invention of the sour and sour collagen citrus orange vita green tea which is eaten with eyes and enjoyed with the mouth and touched by the heart with the desire of well-being of the times.

It contributes to the society and the country by inventing a new concept of fruit leaching tea that increases the consumption of citrus fruits, which increases the income of Jeju orange farm which decreases every year.

Sweet and sour collagen citrus vita green tea (fruit leach tea)

Description

Sweet and Sour Collagen Citrus Vita Green Tea {Emotional Tea with spicy, sweety Collagen Orange Vita Green Tea}

1. Purpose of invention

The present invention transfers collagen, an unfavorable and unpleasant flavor of animal protein, into the pulp of fresh Jeju tangerine, inventing a well-being leaching tea that everyone loves. It aims to increase income.

It aims at inventing Jeju tangerine leach tea, which can be easily used anytime and anywhere by adding sour, sweet and rich nutritious additives that teenagers and twenties especially like.

Its purpose is to invent Jeju's well-being leached Jeju tangerine tea, which can be drunk freely in bed with no sugar, no color, no preservatives and no synthetic fragrance.

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. Technical field, technical field for determining the order and proportion of blending, technology for crushing and enlarging the surface of flesh of Jeju orange, technology for transferring raw materials, technology for preventing oxidation of vitamin C, pressurized transfer Technical field of molding, aging drying technology, crushing technology, technology to inject into disposable filter paper tea bag, technology for convenient packing and transportation.

3. Prior art in the field

There is no conventional technology in this field since there is no product of leaching tea with fruit and no product of Jeju orange pulp leaching tea manufactured by pressurizing and transferring animal raw material into vegetable raw material.

There is no conventional technology in this field because there is no product manufactured by leaching tea from Jeju orange.

To improve the disgusting flavor of animal protein and the technical task of selecting the sweet and sour raw materials that everyone loves, young and old, the technical task of determining the order and ratio of mixing, and the crushing of Jeju oranges to expand the surface of the pulp tissue Technical task, transfer of seaweed and collagen into Jeju orange flesh, technical task of application to prevent oxidation of vitamin C used as additive, transfer of mixed mixture back into green tea tissue Technical problem of making, the technical problem of aging and drying the transition without scent, the technical problem of crushing and sorting the dried to the appropriate size, the technical problem of injecting the selected into disposable filter paper, the leaching difference of the injected disposable filter paper (fruit The technical task of packaging leaching car for preservation and transportation As it 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 Jeju oranges and green tea leaves. Collagen is selected as the product film to prevent oxidation of vitamin C. <5> Jeju tangerine (柑橘 Orange) and blood's astringent taste is improved, and the concentration of sweetness is increased, so that freshness and soft sweetness are filled in the mouth when tea is selected. Raw materials are selected to be a new concept of well-being Jeju Orange Tangerine leaching green tea with a harmonious flavor.

2> blending ratio

Green Tea Dried Leaves: 54-45% by weight

Jeju oranges: 25 to 36% 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> Jeju Fresh Tangerine Wash

Put fresh Jeju oranges (柑橘 Orange) in the washing tank and wash first with 5-10% brine, and then move to the water purification tank to wash foreign substances and residual salt of Jeju fresh oranges (과 Orange) with flowing water.

4> Jeju Orange Cut

Jeju fresh oranges (柑橘 Orange) washed are cut into pieces by using a cutter to enlarge the surface of the flesh to facilitate the penetration transition.

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> Jeju Fresh Tangerine (柑橘 Orange) Mix

In the same manner as the blending ratio, mixed raw raw materials and Jeju oranges 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 Jeju oranges, and fruit juice from Jeju oranges is reduced. Do not.

9> Aging

Green tea leaves, Jeju oranges, citric acid, vitamin C, stevioside, and collagen are mixed in a plastic container for a certain amount of time and matured to improve the astringent taste of tannins. Stainless steel and iron containers should be avoided by increasing the flow rate and by ensuring uniform penetration and transition.

10> pressurized transition molding

Aged mixture is mixed with citric acid, vitamin C, stevioside, collagen, and Jeju oranges into green tea and tissues using a crusher that generates a pressure of 5 to 8 kg / ㎠ at 250 rpm for three phases of 10 hp. Deeply transferred, green tea and Jeju fresh orange (柑橘 Orange) is crushed again while compressing the volume to a size of 2 to 3mm to facilitate extraction and leaching when the leaching 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 citrus vita green tea (fruit leaching tea) and sweet and sour collagen citrus 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 Sour and Collagen Citrus Citrus Vita Green Tea Rotated by Crushing Machine Power Three-Phase 3-horsepower 40-60rpm The screen is uniformly sized in mm.

13> Injection

Selected Impressive Teas Sweet and sour collagen Citrus Orange (Vita Green Tea) is infused into a disposable filter paper bag by 1-2 g to make disposable tea bags.

14> Packing

Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and sour collagen Tangerine (Vita Orange) vita green tea is wrapped in silver foil and polyethylene film (PE) with aroma-proof packaging and passed the test in 10 to 100 tea bags. Tea (Emotional Tea) Invents sweet and sour collagen orange vita green tea (fruit leaching tea).

2. Concrete process.

Step 1: Selection of Raw Materials

The main raw materials are Jeju orange citrus fruit and green tea, citric acid for sour and sour sugar, Stevioside for sweet and sugar free, and Jeju orange. It improves the neutrality of the astringent taste, increases the concentration of sweetness, and selects seaweed and stevioside as raw materials to fill the mouth with freshness and soft sweetness when drinking tea, and selects vitamin C and collagen as functional ingredients. Create a new concept of harmony of fragrances, select raw materials of natural fruit Jeju orange vita green tea, a revolutionary new paradigm of leaching tea with sour and sweetness, to prevent oxidation of vitamin C Collagen is selected as the cohesive strength of raw materials and raw materials, and the raw materials of well-being leaching tea of sugar-free, pigment-free, preservative-free synthetic fragrances are selected. The.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dried Leaves: 54-45% by weight

Jeju oranges: 25 to 36% 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 ratio of the mixture of sweet and sour sweet and sour collagen orange vita green tea.

The 3rd Process: Cleaning Jeju Oranges

Jeju Fresh Tangerine (柑橘 Orange) in the 5 ~ 10% salt water washing tank equipped with a device that blows air from the bottom, the first washing for 10 to 20 minutes by the vertical movement of Jeju Fresh Tangerine and moved to the purified water tank Clean up foreign substances and residual salt in the orange orange peel.

4th process: cutting fresh orange from Jeju

The fresh Jeju oranges are washed and cut into 2 to 4 mm in oranges using a power three-phase, 1-horsepower vegetable cutter to enlarge the surface of the pulp for easy penetration of additives. Let's do it.

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 balance the taste with trace elements and salinity of Hamcho (鹽 草粉). Make a mixture.

6th step: mixing Jeju oranges

In the same manner as the blending ratio, the raw raw materials and Jeju oranges (柑橘 Orange) cut into slices were mixed at a rotational speed of 10 to 15 minutes at 250 rpm for three phases of 5 hp.

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 with Jeju's fresh oranges, citric acid, vitamin C, stevioside, and collagen for 10 to 20 minutes through a three-phase 5-horsepower 250rpm rotating mixer. There should be no loss of fruit water from the pulp.

Step 9: Aging

Green tea leaf, Jeju orange, citric acid, vitamin C, stevioside, and collagen are mixed in 20 to 40kg each in a plastic container and matured at room temperature for 4 to 8 hours to improve the astringent taste of tannin. In order to minimize the loss of vitamins, stainless and iron containers should be avoided.

10th step: pressure transfer molding

The aged mixture was mixed with citric acid, vitamin C, stevioside, collagen, and Jeju's fresh citrus fruits using a crusher that generates a pressure of 5 to 8kg / ㎠ at 250rpm in three phases of 10 horsepower. Transitioned green tea and Jeju fresh orange (柑橘 Orange) is again crushed by compression molding the volume to a size of 2 to 3 to facilitate the extraction during leaching and to have a strong flavor in a single process.

Step 11: Aging drying

The mixture was formed and dried in a drying chamber at 25 to 30 ° C. every three hours, followed by ventilation, and aged for 24 to 30 hours to dry the mixture. The sweet and sour-sweet collagen citrus vita green tea (fruit leaching tea) Made of semi-finished products and impressive teas Sweet and sour collagen citrus 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.

Step 12: crush screening

Dry Touching Tea Sour and Collagen Citrus Citrus Vita Green Tea Rotated by 3 ~ 3 hp 40 ~ 60rpm power of shredding machine, shred to 1 ~ 2mm size by shredding at the top and automatically by triple net at the bottom. The screen is uniformly sized to 2 mm.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen Citrus Orange (Vita Green Tea) is injected into a disposable filter paper bag by 1 to 2 g each through an automatic injector to make disposable tea bags.

Process 14: packaging and inspection

Impressive Tea Made of Disposable Filter Paper Tea Bag The sweet and sour collagen citrus orange vita green tea is wrapped in silver foil and polyethylene film (PE) with aroma-proof packaging and then packed in a box with 10 to 100 tea bags. (Emotional Tea) Invents sour and sweet collagen orange vita green tea (fruit leaching tea).

3. Example

Step 1: Selection of Raw Materials

The main raw materials are Jeju orange citrus fruit and green tea, citric acid for sour and sour sugar, Stevioside for sweet and sugar free, and Jeju orange. It improves the neutrality of the astringent taste, increases the concentration of sweetness, and selects stevioside as the raw material that fills the mouth with freshness and soft sweetness when drinking tea, and selects vitamin C and collagen as the functionality. And the ingredients of natural fruit Jeju orange citrus vita green tea, a revolutionary new paradigm of leaching tea with sour and sweetness, were selected. The raw material of well-being leaching tea of sugar-free, colorless, no preservatives, synthetic fragrances is selected.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dry Leaf: 52 (Weight)%

Jeju Fresh Tangerine (柑橘 Orange): 30 (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 mixture of sweet and sour sweet and sour collagen orange vita green tea.

The 3rd Process: Cleaning Jeju Oranges

Jeju Fresh Tangerine (柑橘 Orange) is washed with 7% brine washing tank with a device that exhales air from the bottom. Clean foreign substances and residual salt in the orange skin.

4th process: cutting fresh orange from Jeju

The fresh Jeju oranges are cut into 3mm by using a vegetable cutting machine of three-phase 1 horsepower to make them into pieces and enlarge the surface of the pulp 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.

6th step: mixing Jeju oranges

In the same manner as the blending ratio, mixed raw materials and Jeju oranges (柑橘 Orange) cut into sections are spun for three minutes at 250 hp for 13 minutes and mixed.

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 rotating mixer such as citric acid, vitamin C, stevioside, and collagen mixed with Jeju oranges. There is no loss of the fruit water.

Step 9: Aging

30kg of green tea leaves, Jeju orange, 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. Aging should be avoided in order to minimize the loss of vitamins.

10th step: pressure transfer molding

Using the crusher that the 6kg / ㎠ pressure is generated at 250rpm in three phase 10 horsepower, the mixture is aged, and the citric acid, vitamin C, stevioside, collagen, and Jeju oranges are deeply transferred into the green tea tissue. Green tea and Jeju fresh tangerine (柑橘 Orange) is crushed again, compressing and molding the volume to a size of 2 mm to facilitate extraction during leaching and to have a strong flavor 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-sweet collagen citrus vita green tea (fruit leaching tea). The sweet and sour collagen citrus 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.

Step 12: crush screening

Dry Touching Tea Sour and Collagen Citrus Citrus Vita Green tea is rotated at 3rpm and 3hp 50rpm of crusher power, and shredded into 2mm size by the shredding at the top and 2mm size automatically by the triple net at the bottom. To be selected.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen Orange Vita Green Tea is injected into the disposable filter paper bag by 1.5g each through automatic injector to make disposable tea bags.

Process 14: packaging and inspection

Impressive Tea Made of Disposable Filter Tea Bags Sweet and sour collagen Tangerine (Vita Orange) Vita green tea foil and polyethylene film (PE) wrapped in aroma-proof packaging and inspected in 25 tea bags in a box. Tea) Invents sweet and sour collagen citrus orange vita green tea (fruit leaching 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 is slightly different depending on the natural conditions such as soil, sunlight, humidity of tea tree growing, tea picking time, Kida method, storage condition, etc. The faster the tea is collected, the total nitrogen, caffeine, vitamin C, and glass. The higher the amino acid content and the more tannin (Tannin) the more tea leaves picked.

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, aspartic acid, and arginine, which have a sour taste, are also 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 proliferation of cancer cells. It has been confirmed through research by Prof. Jin-Ho Chung and Eun-Hee Cheol, a team of Seoul National University School of Medicine. 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 Institute of Pacific Technology, said, “100g of green tea has 10-15g of catechin,” he stressed. “It is not only high in content but also up to several times higher in antioxidant power 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, “The green tea catechins react with the carcinogens benzopyrene and aflatoxin to 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, 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 should be thin, glossy, and well dried. 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 at low temperatures of 50 to 60 degrees to prevent catechins from escaping and to make the rich amino acid ingredients look good.

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 ingredients are water-soluble substances, and the tannins of tea that give us a taste are polyphenols (catechins), amino acids, caffeine, and sugars.

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 contain about 10 to 18% of dried tea leaves, and about 10 species were separated by the early 1980's, but about 70 species were isolated in modern times, revealing their 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 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 in the latter case, delayed stroke time and longer 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, it has been confirmed that the tea chatekin has a bactericidal effect and a detoxifying effect on pathogenic bacteria such as cholera and dysentery. 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.

Citrus (a tangerine); a mandarin (orange) 』

Citrus, Fortunella and Poncirus plants belonging to the Rutaceae family are citrus fruits that combine tangerine and mandarin.

Tangerine cultivation in Korea was recorded as a tribute to Tangerine in Jeju in the second year of King Munju, Baekje in 476 AD.

The world's mandarin came to Jeju Island during the plant study of the French priest, Esmile J. Taque, who was working at the Catholic Church of the Red Cross (currently Blessed Monastery) in Seohong-dong in 1901. This was the beginning of the cultivation of Jeju's mandarin citrus plant, which was donated to the state's citrus plant in 1911 with the donation of 14 mandarin citrus trees in return for sending some of Jeju's native bark tree to a friend in Japan.

Modern citrus farming was the ancestor of the present Jeju farm in Seohong-dong, 1913, and after the mid-1950s, seedlings began to be brought in from Japan by the first Koreans, and became the most profitable crop. Also called.

The beautiful landscape full of golden fruits of the citrus gardens we live in has been praised since the Joseon Dynasty as one of the ten best views of Jeju.

Jeju's unique scenery gives us plenty of room, and Seoju-dong, Seogwipo-si, the city of Jeju's citrus agriculture, has always been proud of the hearts of all the people and has grown into a rich and vibrant village. Coming.

Tangerine peel is a storage for vitamin C. Vitamin C, a source of corticosteroids called sex hormones, is a weakness that helps with libido.

Tangerines can relieve mental stress and contain citric acid, which is very active in fatigue recovery and metabolism, washes cholesterol, prevents arteriosclerosis, and stabilizes blood pressure.

After eating the tangerine and burning the tangerine peel, you may have seen a blue flame bounce. It's because the flame contains a substance called turpentine. This removes cholesterol and prevents atherosclerosis.

Dried tangerine peel for a long time is called dermis in the oriental medicine, which is effective in removing phlegm and coughing, and fresh tangerine peel is used as a medicine to help the circulatory stress stress.

To use tangerine peel, first wash the tangerine in thinly salted salted water before eating, wash off pesticides or impurities, rinse with clear water, squeeze the tangerine, and then chop the peel with scissors

After a week in honey, take two teaspoons of boiling water and take it as a tea. If you don't like sweets, cut the tangerine peel with scissors and dry it in the shade. The longer the tangerine peel is stored, the better the effect is, so it is better to make a lot of tangerines in winter.

The tangerine peel removes the wall and makes the energy smooth, but if you eat a lot of flesh, you may have a wall. The tangerine peel is called dermis and is used for pandemic influenza, gastrointestinal diseases, swelling and shellfish poisoning. People who catch a cold often boil a tangerine peel in sugar water and drink it.

"The Benefits of Nine Tangerines from Seogwipo Citrus Museum"

It is an alkaline food and helps metabolize smoothly and strengthens the skin and mucous membranes to prevent colds. The action of vitamin C is good for skin beauty and fatigue and helps the absorption of calcium. Vitamin P (hesperidine) inhibits the increase in permeability to capillaries and is good for preventing arteriosclerosis and hypertension.

Citrus fruits are used from all the skin to the skin. Dried tangerine peel is called dermis. You can use it as a fragrant bath soaked in a medicine and bath water.

First: increased appetite

Citric acid in citrus fruits is effective for enhancing appetite, and as a dessert, citrus fruits are good for rational nutrition.

Second: the health of pregnant women

Citrus fruits are rich in calcium and vitamins, which is good for pregnant women's health.

Third: skin care effect

Citrus fruit smooths women's skin, improves color, and is effective in preventing and treating anemia.

Fourth: Fatigue Recovery

Fatigue is said to come from the oxidation of blood. Citrus fruit is an alkaline fruit that neutralizes it more than any other fruit.

Fifth: preventing hypertension

Vitamin P, contained only in citrus fruits, is a good food that protects capillaries and prevents high blood pressure.

Sixth: promoting healthy children

Citrus fruits provide essential calcium for developing children and refresh the hair with fresh fragrance and sour taste for students who study hard.

Seventh: Cold Prevention

All illnesses start with a cold. However, a large amount of vitamin C in the citrus, which protects against colds.

Eighth: Promoting Constitutional Improvement

For healthy living, weak alkaline constitution is good. Grain-oriented diets tend to be acidic, but citrus fruits are essential for improving acidification.

Ninth: with motion sickness

For those who suffer from car sickness while traveling, the aroma and refreshing taste of tangerines will soon relieve unpleasant feelings and relieve nausea. Citrus fruits have an excellent effect on obesity and cholesterol.

The Nanji Agricultural Research Institute of the Rural Development Administration said that this effect was confirmed when the rats were fed a dry citrus feed mixed with citrus peel and flesh to a rat in collaboration with Professor Lee Young-jae of the veterinary college of Cheju National University.

The researchers compared 50 rats with rats fed citrus and high-fat diets for two months and rats fed only high-fat diets. Abdominal fat content was as low as 59%.

Mice fed only high-fat diets had reduced testicles by 20-30% compared to normal rats, but fed mixed diets back to 85-95% of normal mice.

In addition, the rats fed the mixed feed had 29% lower cholesterol and 10% lower blood pressure (145mmHg → 130mmHg) than the mice fed only high fat diet.

Dr. Young-Hoon Choi of Nanji Agricultural Research Institute said that citrus peels have not only been used as herbal medicines, but have also been shown to be effective in weight loss. However, this is the first time that it has been scientifically proven. I said I plan to do it.

Based on the research results, the Nanji Agricultural Research Institute will develop and patent a functional food marmalade containing a large amount of citrus peel, and have a mass production system as patents are issued so that agricultural producer groups can sell it.

Tangerine is the most alkaline food containing vitamin C among winter fruits. Originated from southern China, India, and peninsula, tangerines are widely grown in the warm and Nanji regions of the world these days, but there are more than 10 varieties, including oranges, navels, mandarins, plums, and kumquats.

Tangerine, which has been cultivated in Jeju Island in Korea since ancient times, is called dermis or cheongpi and has been widely used for the treatment of various diseases as herbal medicine. Cheongpi refers to the dried fruit before ripening, and dermis is the name that is called when dried fruit peels.

On the other hand, Westerners reported that 300 years ago, when scurvy patients developed due to lack of vitamin C while sailing, they were given citrus lemons to treat them or use them as antiscurvy drugs.

The fragrant tangerine's unique flavor is the complex combination of sugars, organic acids, amino acids, minerals, and vitamins in the fruit.

The substances that influence the taste of tangerine are sugar and citric acid, and the content of sugar and citric acid varies as the tangerine matures.

Unripe green fruits are low in sugar and have high sour citric acid content, but ripe tangerines have a reduced citric acid content, increased sugar content, and have a sweeter taste.

This fruit is good for the treatment of various diseases, recovery from fatigue and beauty of the skin.

This is due to the rich vitamin C and citric acid in it.

Vitamin C strengthens gums and blood vessels, heals wounds quickly, prevents rough skin, and restores fatigue.

In addition, it strengthens the skin and mucous membranes and smoothes the metabolism to withstand the cold to prevent the body temperature from falling and has a clear effect on the prevention of colds.

Mandarin contains vitamin P called hespyridine, which is effective in preventing arteriosclerosis and hypertension because it inhibits capillary permeability and restores vulnerability, and has pharmacological effects in treating pulmonary bleeding, frostbite, and hemorrhoids.

The amount of vitamin C required for adults is 70mg per day. One medium-sized tangerine contains about 40mg of vitamin C, so if you eat two tangerines a day, you can get enough of it. In addition, do not throw away tangerine peel, dry it to make tangerine blooming tea can be a good medicine. Tangerine tea, which can be widely used for colds, diarrhea, headaches, and digestive agents, is recommended to boil 10g of dried tangerine peel in 400ml of water and drink 2-3 times a day.

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 that exists in nature and is the most obtained organic acid 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 that accumulate inside and has excellent treatment effect for various incurable diseases such as cancer, uterine fibroids, 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 accumulating 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." 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 and are 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 bones. It 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) is weakened 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 preferences of teenagers and 20s through the revolutionary change of 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 profits of citrus farmers by spreading the utilization of pulp with a new paradigm that changed the consciousness that natural 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 green tea culture with a new concept of sweet and sour flavor to teenagers and twenties who prefer coffee is another big effect of invention for our people by developing national traditional culture.

Sensory effect differentiated by the invention

division The invention (sour and sweet collagen citrus vita green tea) Brown Rice Green Tea Pure green tea Raw material selection 40 people (100%) Palatability 25 persons 12 people 3 people Ice tea 28 people 7 people 5 people Whole car 22 persons 13 people 5 people

The table shows sensory tasting results for lunch and dessert for 20 men and 20 women in their teens and 20s.The result shows that everyone prefers inventions that use collagen and citrus fruits as raw materials. It is a popular sign of the twenties and twenties.

Currently, the domestic market of green tea-based products is 250 billion won, and the sensory test proves that the sweet and sour sweet and sour collagen citrus orange vita green tea can secure more than 62.5% (1562 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 citrus orange 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 raw materials are Jeju orange citrus fruit and green tea, citric acid for sour and sour sugar, Stevioside for sweet and sugar free, and Jeju orange. It improves the neutrality of the astringent taste, increases the concentration of sweetness, and selects stevioside as the raw material that fills the mouth with freshness and soft sweetness when drinking tea, and selects vitamin C and collagen as the functionality. And the ingredients of natural fruit Jeju orange citrus vita green tea, a revolutionary new paradigm of leaching tea with sour and sweetness, were selected. 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: 54-45% by weight Jeju oranges: 25 to 36% 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 the composition of the ratio of the ratio of the sweet and sour sweet and sour collagen orange vita green tea; The 3rd Process: Cleaning Jeju Oranges Jeju Fresh Tangerine (柑橘 Orange) in the 5 ~ 10% salt water washing tank equipped with a device that blows air from the bottom, the first washing for 10 to 20 minutes by the vertical movement of Jeju Fresh Tangerine and moved to the purified water tank Washing foreign substances and residual salts in the skin of fresh oranges; 4th process: cutting fresh orange from Jeju The fresh Jeju oranges are washed and cut into 2 to 4 mm in oranges using a power three-phase, 1-horsepower vegetable cutter to enlarge the surface of the pulp for easy penetration of additives. Letting process; 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 keep the order of mixing the first and second in the same way through the same mixer in the third way so that the harmony of taste with the trace elements and salinity of Hamcho Mixing process; 6th step: mixing Jeju oranges Mixing the raw raw materials and Jeju oranges cut into slices in the same manner as the mixing ratio by rotating the mixture at 10 to 15 minutes at 250 rpm for three phases of 5 hp; 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 Shredded green tea leaves were 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 Jeju's fresh citrus oranges. To ensure that there is no loss of fruit water from the pulp; Step 9: Aging 20 to 40 kg of green tea leaves, Jeju orange, citric acid, vitamin C, stevioside, and collagen are mixed in plastic containers and aged at room temperature for 4 to 8 hours to improve the astringent taste of tannin. A process in which stainless and iron containers should be avoided to minimize the loss of vitamins in order to ripen for the purpose of achieving a uniform penetration and transition by increasing the concentration of sour and sweet tastes; 10th step: pressure transfer molding The aged mixture was mixed with citric acid, vitamin C, stevioside, collagen, and Jeju's fresh citrus fruits using a crusher that generates a pressure of 5 to 8kg / ㎠ at 250rpm in three phases of 10 horsepower. Transitioned and green tea and Jeju fresh orange (柑橘 Orange) is again crushed while compression molding the volume to a size of 2 to 3 mm to facilitate the extraction during leaching and to have a strong flavor in a single process; Step 11: Aging drying The mixture was formed and dried in a drying chamber at 25 to 30 ° C. every three hours, followed by ventilation, and aged for 24 to 30 hours to dry the mixture. The sweet and sour-sweet collagen citrus vita green tea (fruit leaching tea) Making semi-finished products and stirring teas Sweet and sour collagen Citrus vita green tea is a process that prevents changes in taste and aroma by forming a glossy film on the epidermis by inhibiting the oxidation of vitamin C and green tea; Step 12: crush screening Dry Touching Tea Sour and Collagen Citrus Citrus Vita Green Tea Rotated by 3 ~ 3 hp 40 ~ 60rpm power of shredding machine, shred to 1 ~ 2mm size by shredding at the top and automatically by triple net at the bottom. Sorting uniformly to a size of 2 mm; Process 13: injection Selective impression tea Sweet and sour collagen Citrus (柑橘 Orange) 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 Bag The sweet and sour collagen citrus orange vita green tea is wrapped in silver foil and polyethylene film (PE) with aroma-proof packaging and then packed in a box with 10 to 100 tea bags. (Emotional Tea) Invents sour and sweet collagen orange vita green tea (fruit leaching tea).    order    fair    1st process    Selection of raw materials    2nd process    Mixing standard and composition ratio    3rd process    Jeju Fresh Tangerine Cleaning    4th process    Jeju Fresh Tangerine Cutting    5th process    mix    6th process    Jeju Fresh Tangerine Blend    7th process    Jeju Fresh Tangerine Blend    8th process    Green Tea Dry Leaf Mix    9th process    ferment    10th process    Pressure transition molding    11th process    Aging drying    12th process    Shred Screening    13th process    Injection    14th process    Packing and inspection