KR20060064590A - Emotional tea with spicy sweety collagen pomegranate vita green tea - Google Patents

Abstract

Inventing a new leaching tea by mixing animal raw materials with fruit flesh and green tea as raw materials, transferring collagen, an animal protein, to disgusting flavor and transferring it into the flesh of pomegranate. The well-being leaching tea of sugar-free, colorless, preservative-free and synthetic fragrance mixed with protein and pomegranate pulp and green tea by transferring the collagen pomegranate into green tea tissue. Invent.

By incorporating protein-rich leaching tea with nutritious additives that enhance taste and convenience, tea and tea have been invented as a leaching tea, inventing sweet and sour collagen pomegranate 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.

The sour and sweet taste is the desire for the well-being of the age with the new harmony of citric acid, vitamin C, and stevioside as additives that meet the functional characteristics of collagen and pomegranate pulp. It is the invention of tea and sweet and sour collagen pomegranate vita green tea which eats with eyes and enjoys with mouth and touches with heart.

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

Description

Emotional Tea with spicy sweety Collagen Pomegranate Vita Green Tea}

1. Purpose of invention

An object of the present invention is to invent a leaching tea of well-being that is preferred by all ages by transferring collagen, an animal protein, which is tasteless and disgusting, to a pulp of fresh pomegranate.

It aims to invent a leaching tea of pomegranate pulp that 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 a tea well-being leaching lane that can be drunk freely in bed with sugar-free, colorless, preservative-free and 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, technology for determining the order and proportion of compounding, technology for crushing the skin of pomegranate and expanding the surface of meat, technology for transferring raw materials, technology for preventing oxidation of vitamin C, pressurization It is the technical field of transfer molding, the field of aging drying, the field of crushing, the field of injection into disposable filter paper tea bags, the field of packaging conveniently for transportation and preservation.

3. Prior art in the field

There is no prior art in this field as there is no product of leach tea made of fruit and there is no product of pulp leach tea made by press-transferring animal raw material into vegetable raw material.

There is no prior art in this field, since there is no product made of leach tea using pomegranate as a raw material.

Raw materials 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, technical tasks to determine the order and proportion of the mixture, pulverized fruit of pomegranate The technical task of expanding the surface of the collagen, the transfer of collagen into the flesh of the dried pomegranate, the technical task of preventing the oxidation of vitamin C used as an additive, the transfer of the mixed mixture back into the green tea tissue The technical problem of transferring, the technical problem of aging and drying the transition without odor, 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 ( It is a technical task to pack fruit leaching tea for preservation and transportation. Table 1 shows.

1. Approximate composition

1> Selection of raw materials

<1> Citric acid is selected for sourness. <2> For the salinity that is the root of the taste, vegetable salt (함 草粉) is selected, and stevioside (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 pomegranate and green tea leaves. Collagen is selected as the product film to prevent oxidation of vitamin C. <5> The stevia side is selected as a raw material that fills the mouth with freshness and soft sweetness when drinking tea by improving the astringent taste of pomegranate and increasing the concentration of sweetness. The raw materials are selected to become a new concept of well-being tea.

2> blending ratio

Green Tea Dried Leaves: 45-54 (Weight)%

Pomegranate: 36 to 25% 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: 1 to 3 (weight)%

Total: 100% by weight and set the ratio.

3> pomegranate crushed

The hard fruit of dried pomegranate (石榴 pomegranate) is put in mortar and crushed into 10-20 mm size.

4> Enlarge pomegranate pulp surface texture

Secondary crushing the crushed pomegranate (roll pomegranate) by the roll crusher to flatten the surface of the pomegranate flesh tissue due to the pressure generated between the roll and the roll to make the transition well.

5> Primary mixed solution

Put the same mixing ratio and the collagen in the plastic barrel into the plastic barrel and pour water purified from 25 to 30 ℃ by pouring 5 to 10 times based on the volume of collagen to a manual stirrer single-phase power 250 hp 250rpm Rotate and stir the water with agitator for 5 to 10 minutes, and the seaweed and collagen are dissolved in water to make a mixed solution, and the stirring is stopped for 3 to 5 minutes, and then stirred for 3 to 6 minutes鹽 草粉), to make an aqueous solution of collagen. (5-10 L of water in 1 L of collagen)

6> 2nd mixed aqueous solution

Put citric acid, vitamin C, and stevioside same as the mixing ratio into the plastic barrel and improve the volume. Pour water purified by 25-30 ℃ to 5-10 times based on the volume of citric acid, vitamin C and stevioside. Stirrer Stirrer single phase power 250 hp at 250rpm, stir the water with agitator for 5 to 10 minutes and dissolve citric acid, vitamin C and stevioside in water to make aqueous solution of citric acid, vitamin C and stevioside 3 Stir the stirring for 5 minutes and then stir again for 3-6 minutes to form a mixed aqueous solution of citric acid, vitamin C and stevioside.

7> Mixing tertiary aqueous solution

Mix the mixture of citrus acid, vitamin C and stevioside with aqueous solution of seaweed and collagen, and then rotate by manual stirrer single-phase power 1/4 hp 250rpm and stir for 5 to 10 minutes. Whisk the citric acid, vitamin C, stevioside, hamcho (함 草粉), and collagen to form a mixed aqueous solution with the same mixing ratio and blend the taste with the trace elements and salts of plant salt Hamcho (鹽 草粉). . (The root of taste comes from salt, the creation of taste comes from salt.)

8> Immersion

The temperature of the tertiary mixed solution is warmed to 30 to 40 ° C., and then immersed in the mixed solution in the same pomegranate flesh (the surface is flattened and crushed) equal to the blending ratio, and then uniformly shifts up and down every hour. Soak for 5 to 8 hours so that the mixed solution is uniformly transferred into the pomegranate pulp, inducing the ripening of tannins in the pomegranate pulp, resulting in a sour and sweet taste. Increasing the concentration improves the invention to a darker taste in a smaller amount.

9> Mixed

Put pomegranate pulp with uniform immersion, mixed aqueous solution of transferred and remaining additives and green tea equal to the mixing ratio in a mixer and rotate for 10 minutes at 250rpm with three phase power of 5 Make it happen.

10> pressurized transition molding

The mixture of pomegranate pulp and green tea leaves is uniformly mixed, and the pomegranate pulp and aqueous solution is transferred to green tea tissue at a pressure of 5 to 8 kg / ㎠ at a power three-phase 10 horsepower 250 rpm of a pressure crusher. The volume is compression molded into 4 mm size.

11> ripening and drying

A mixture of dark pomegranate pulp and green tea leaves, which have been transformed and molded, is aged for 15 to 20 hours in a dryer at 30 to 40 ° C to make sweet and sour collagen pomegranate vita green tea. Tea Sweet and sour collagen pomegranate vita green tea forms a glossy film on the epidermis by collagen to inhibit 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 pomegranate vita green tea is shredded to 1 ~ 2mm size at the top of the crusher rotating at the power of three-phase 5-horsepower 100-200rpm. The screen is uniformly sized to 2 mm.

13> Injection

Selected Impressive Teas Sweet and sour collagen pomegranate 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 Pomegranate Vita Green Tea with Sweet and Sour Collagen Pomegranate (石 를 pomegranate) Vita green tea (fruit leaching tea).

2. Concrete process.

Step 1: Selection of Raw Materials

The main ingredients are pomegranate pulp and green tea, citric acid for sourness, stevioside for sugar, and stevioside to neutralize the astringent taste of pomegranate. Select vitamin C and collagen as functional ingredients, and create a new concept of harmony of taste and aroma with vegetable salt, seaweed, and revolutionize the leaching of tea with sour and sourness. Selected raw materials of natural fruit pomegranate vita green tea, a new paradigm, and collagen as a coating for the prevention of oxidation of vitamin C and the binding of raw materials, and well-being of sugar-free, pigment-free, preservative-free synthetic fragrances being) Select and configure raw materials for leaching tea.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dried Leaves: 45-54 (Weight)%

Pomegranate: 36 to 25% 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: 1 to 3 (weight)%

Total: Impressive tea made into 100 (weight)% It consists of the compounding ratio of the sweet and sour collagen pomegranate vita green tea.

3rd step: crushing pomegranate

Hard dried skin of pomegranate (石 과 pomegranate) is put in mortar and crushed to 10-20 mm size manually so that there is no powder.

4th process: expanding pomegranate pulp surface texture

The pomegranate pulp of the first crushed pomegranate is subjected to the pomegranate pulp tissue by the pressure of 2 to 4 kg / cm 2 generated between the roll crusher roll and the roll which is decelerated to 60 to 120 rpm. Flatten to crush expansion to a volume of 3 mm to facilitate transition.

5th process: 1st mixed aqueous solution

5-10 times of purified water, which was heated to 25-30 ℃ by putting only one of the same amount as the blending ratio, collagen and collagen in a plastic barrel. Was poured into a manual stirrer single-phase power 1/4 hp 250rpm and stirred for 5 to 10 minutes with agitator to dissolve the water and collagen dissolved in water to make an aqueous solution and stopped the stirring for 3 to 5 minutes. Is stirred again for 3 to 6 minutes to make an aqueous solution of collagen. (For example, 5 liters of water if 1 liter of collagen)

6th step: 2nd mixed aqueous solution

Add citric acid, vitamin C, and stevioside, which are the same as the compounding ratio, into a plastic barrel and add 5 to 10 times the volume of citric acid, vitamin C, and stevioside. Pour manual stirrer Rotate to 250rpm of single-phase power 1/4 horsepower and stir the water with stirring for 5 to 10 minutes, and dissolve citric acid, vitamin C and stevioside in water to make aqueous solution of citric acid, vitamin C and stevioside. Stop stirring for a minute and stir again for 3 to 6 minutes to form a mixed solution of citric acid, vitamin C, and steviosides.

Step 7: mixing the tertiary aqueous solution

Mix the mixture with citric acid, vitamin C, stevioside, and mix with seaweed and collagen aqueous solution, and then rotate water with 250rpm of single-phase power 1/4 horsepower of manual stirrer. Stir the solution of citric acid, vitamin C, stevioside, hamcho (鹽 草粉), collagen in order to create a harmony and taste of the element and salinity of Hamcho (鹽 草粉).

8th Step: Immersion

Maintain the temperature of the third mixed aqueous solution at 30 to 40 ° C., and then immerse the dried pomegranate dry flesh equal to the blending ratio in the mixed aqueous solution so that a uniform transition is carried out by vertical flow every hour. After 8 hours of immersion, the mixed solution is uniformly transferred into the pomegranate pulp, and the pomegranate pulp absorbs the mixed solution and the tissue of the pomegranate pulp expands. The tannins in the pomegranate pulp induce the ripening of the astringent taste, which improves the taste with a fresh sweet taste and increases the sour taste.

Step 9: mix

Put a mixture of pomegranate pulp, which is uniformly immersed, and the mixed aqueous solution of the remaining additive and the same green tea as the mixing ratio into the mixer, and then rotate it for 10 to 15 minutes at 250rpm of power three-phase 5 horsepower. To achieve.

10th step: pressure transfer molding

The uniform mixing of pomegranate pulp and green tea leaves was carried out at 250rpm with the electric power three-phase 10 horsepower 250rpm of the pressure crushing machine while the pomegranate pulp and aqueous solution were transferred into the green tea tissue at a pressure of 5-8kg / ㎠. Compression molding of the volume to the size of 2 to 4 mm to increase the purity of citric acid, steviosides, vitamin C, pomegranate flesh, green tea.

Step 11: ripening and drying

After stirring and drying the mixture of pomegranate pulp and green tea leaves which have been transformed and molded for 15 to 20 hours in a dryer below 30 to 40 ° C, the sweet and sour-sweet collagen pomegranate vita green tea is made Tea Sweet and Sour Collagen Pomegranate Vita Green Tea is a collagen that forms a shiny film on the epidermis that binds the tissue to inhibit oxidation of vitamin C and green tea to prevent changes in taste and aroma.

Step 12: crush screening

Dried crushing tea Sweet and sour collagen pomegranate vita green tea crushed to 1 ~ 2 mm size at the top of the crusher rotating three-phase 5-horsepower 100 to 200rpm at the crusher power and automatically by a triple net at the bottom 1 The screen is uniformly sized to 2 mm.

Process 13: injection

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

Process 14: packaging

Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and Sour Collagen Pomegranate Vita Green Tea is packed with silver foil and polyethylene film (PE) for moisture-proof packaging and packed in boxes of 10 to 100 tea bags. The invention provides a sweet collagen pomegranate vita green tea (fruit leaching tea).

3. Example

Step 1: Selection and Composition of Raw Materials

The main ingredients are pomegranate pulp and green tea, citric acid for sourness, stevioside for sugar, and stevioside to neutralize the astringent taste of pomegranate. Select vitamin C and collagen as a functional ingredient, and create a new concept of harmony with taste and aroma by using vegetable salt of hamcho (으로 草粉) to make the tea leaching with sweet and sour tea. We select the raw materials of the revolutionary new paradigm, natural fruit pomegranate vita green tea, and select collagen as a film to prevent oxidation of vitamin C and the tissue binding strength of raw materials. being) Select and configure raw materials for leaching tea.

Second Process: Composition and Ratio of Mixing Standards

Green Tea Leaf: 47 (Weight)%

Pomegranate dried flesh: 33 (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 Impressive tea Made with the combination and ratio of sweet and sour collagen pomegranate vita green tea.

3rd step: crushing pomegranate

The dried fruit pomegranate (hard pomegranate) is placed in the mortar and then crushed manually to 10 mm in size so that there is no powder.

4th process: expanding pomegranate pulp surface texture

The pulverized pomegranate flesh is flattened to a pore size of 2 mm by the 4 kg / cm2 pressure generated between the roll crusher roll and the roll decelerated to 100 rpm of power three-phase five horsepower. Crushing enlargement to facilitate the transition.

5th process: 1st mixed aqueous solution

Put only one of the same amount of seaweed and collagen into the plastic barrel in the same ratio as the mixing ratio and pour 10 times of purified water heated to 28 ℃ based on the volume of collagen (injection). Stir the water with 250rpm of single-phase power at 250rpm for 8 minutes and stir the water with stirring for 8 minutes, dissolve the seaweed and collagen in water to make an aqueous solution, stop the stirring for 4 minutes, and then stir again for 5 minutes. Make an aqueous solution of collagen.

6th step: 2nd mixed aqueous solution

Citric acid, vitamin C, and stevioside same as the mixing ratio are added to the plastic container in a volumetric volume, and water purified at 27 ° C is poured 10 times based on the volume of citric acid, vitamin C and stevioside added. Manual stirrer Rotate at 250rpm of single-phase power 1/4 horsepower and stir the water with stirring for 8 minutes, and dissolve citric acid, vitamin C and stevioside in water to make aqueous solution of citric acid, vitamin C and stevioside Stop the bass and stir again for 5 minutes to produce a mixed solution of citric acid, vitamin C and stevioside. Use plastic to prevent loss of vitamins.

Step 7: mixing the tertiary aqueous solution

Mix the mixture of citrus acid, vitamin C, stevioside, and the mixture of seaweed and collagen, and then rotate it with a manual stirrer with a single-phase power of 250 hp at 250 rpm. Stir the water by stirring for 8 minutes. Citric acid, vitamin C, stevioside, hamcho (鹽 草粉) and collagen should form an aqueous solution with the same blending ratio and harmonize taste with trace elements and salinity of hamcho (鹽 草粉).

8th Step: Immersion

The temperature of the tertiary mixed solution was kept at 35 ° C., and then immersed in the mixed solution in pomegranate dried flesh equal to the blending ratio, and soaked for 7 hours to achieve a uniform transition to an up-and-down flow every hour.浸漬) the mixed solution is uniformly transferred into the pomegranate pulp, so that the pomegranate pulp absorbs the mixed solution and expands the tissue of the pomegranate pulp.石榴 pomegranate Aging of the tannin (Tannin) in the flesh to induce improvement and increase the taste of the product to the sweet and sour taste.

Step 9: mix

Pomegranate flesh with uniform immersion (石 녹차 pomegranate) flesh and the mixed aqueous solution of the transferred and the remaining additives and the same green tea is put into a mixer to rotate for 12 minutes at a power three-phase 5 horsepower 250rpm to achieve a uniform mixing.

10th step: pressure transfer molding

The homogeneous mixing of pomegranate pulp and green tea leaves is 4mm in size, while pomegranate pulp and aqueous solution is transferred to green tea tissue at a pressure of 6kg / ㎠ at a power of 3 phase 10 horsepower 250rpm. Compress the volume with

Step 11: ripening and drying

The mixture of dark pomegranate pulp and green tea leaves, which have been transformed and molded, is aged for 18 hours in a dryer below 35 ° C to make the sweet and sour collagen pomegranate vita green tea. Sweet collagen pomegranate vita green tea prevents changes in taste and aroma by inhibiting the oxidation of vitamin C and green tea by forming a glossy film on the epidermis by the tissue binding strength of collagen.

Step 12: crush screening

Dried tea with sweet and sour collagen pomegranate Vita Green tea is crushed into 2mm size at the top of the crusher rotating at the power of three-phase 5-horsepower 150rpm in the crusher sorter, and automatically uniformly sized to 2mm by the triple net at the bottom. Select.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen pomegranate vita green tea is injected into a disposable filter paper bag, 1.5g each, to make a disposable filter paper tea bag.

Process 14: packaging

Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and Sour Collagen Pomegranate Vita Green Tea is a cold and hot mixed sour tea packaged with silver foil and polyethylene film (PE). The invention provides a sweet collagen pomegranate 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 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 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 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, “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 has been shown that healthy people drink more green tea than those with gastric cancer or gastritis. Even in consideration of other factors that cause cancer, drinking green tea reduces the likelihood of developing gastric cancer. Moreover, the more you drink or drink longer, 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 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 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 administered to rats, and the incidence of cancer is reduced by drinking green tea catechins. 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 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.

Pomegranate

It is the fruit of the Asian shrub or small tree, Pomegranate (Punica granatum). Pomegranate, together with the lesser known species that grows on the island of Socotra, forms the pomegranate.

It grows about 5 to 7 meters in height, and light green leaves are elliptical or lanceolate about 75 mm long. A beautiful orange-red flower running on the axilla blooms toward the end of the twig.

Fruits are large orange, divided into 6 sides, but unclear, soft skinned shells are brownish yellow to reddish.

The inside of the pomegranate is divided into several rooms, each of which contains a thin and transparent vesicle, which consists of a succulent pulp of red color and surrounds a long, angled seed.

In the Orient, pomegranates have long been considered important along with grape figs. The Bible tells us that King Solomon had a pomegranate orchard, and the Jews longed for the freshness of the pomegranates in their memory as the Jews abandoned their comfortable life in Egypt and wandered the wilderness.

It is also commonly planted in the Americas, from the warmer regions of the United States to Chile. It can grow in a variety of climatic conditions, but good fruit only opens when the temperature is high and the air is dry during ripening.

It is believed that Korea came through China, and from that point on, there was a record of pomegranate belonging to the third of the 9 cultivars in the Yanghwa Sokro 養花 小 錄 written in the 1400s. It is assumed to have been cultivated.

Pomegranate ripens in yellow or yellowish red in September or October, and eats raw or made juice, and the fruit peel is juicy and sour to eliminate thirst.

In oriental medicine, fruit peels are dried and used for insect repellent, hemostasis, and convergence. In private, pertussis and asthma are used together with fruit peel and licorice.

Pomegranate is a symbol of fertility because it contains many seeds. Wedding gowns and ginsengs have pomegranate vine emblems, which are thought to imply a lot of offspring, especially sons, as the fruit of the pomegranate grapes bears much fruit.

Pomegranate contains about 40% of sugar (glucose and fructose) and about 1.5% of citric acid, which has a sour taste. Water-soluble vitamins (B1, B2, niacin) are also included, but the amount is small. The shell contains tannins and the seeds contain natural plant estrogens that are good for menopausal disorders.

Both fruit and bark are good for preventing hypertension and atherosclerosis, and are effective for women's diseases and boosted swelling. Particularly when the dysentery is excellent, the volatile alkaloids contain parasites, especially tapeworm remedies. Fruit juices are used to immerse fruit and fruit juices or to make concentrated juices for drinks or sweets. It can also be mixed with olive oil to make a good constipation oil.

Pomegranate tea has been used as a tonic tea since ancient times. It is also used as a converging agent for diarrhea, dysentery, abdominal pain, and schizophrenia.

Particularly, research from the Department of Pharmacy, Kinki University, Japan, has shown great interest to menopausal women who suffer from female hormone imbalance after finding that 1 kg of seeds contains 10 to 18 mg of natural plant-like estrogen with the same effect as female hormone estrogen. . In developed countries such as Sweden and the United Kingdom, pomegranate is widely used as one of female hormone replacement therapy.

In addition to phyto-like estrogens, pomegranates contain high amounts of ingredients needed by women who want to stay young and healthy. Water-soluble vitamin B₁, which is effective for exercise and optic nerves, vitamin B₂, which can prevent diminished intelligence, memory loss, and Alzheimer's disease, as well as niacin, which is essential for energy metabolism in the body and effective for oral and stomatitis.

In particular, potassium, citric acid, malic acid, tartaric acid, iron, amino acids, tannins, aspartic acid, flavonoids, etc., which flexibly promote protein metabolism are contained. The tannins in the shell stimulate the secretion of digestive juices, boost your appetite, and help your body metabolize energy quickly.

It is well known that the pomegranate's skin beauty is known to have been eaten in half every day to maintain its youth and beauty.

Estrogen, a female hormone, has been shown to slow collagen loss and help collagen synthesis.

Estrogen helps skin care in the 20s and 30s, and maintains the beauty and youth of women by preventing aging and menopausal symptoms in the 40s and 50s, as well as preventing brain abnormalities, heart abnormalities, incontinence and bone weakness. It plays various roles.

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 agent, pH adjuster, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and is especially used 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, including calcium, potassium, magnesium, iron, urethra, and phosphorus, as well as various toxins and enzymes. Hamcho 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 dried leaves or crude extracts are already highly odorous and have low commercial value. Therefore, stevia leaves are extracted and purified with hot water, ethanol, methanol, etc. to make products with high purity. 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 making 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 increase the refreshing feel. 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 oxyproline.

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 55 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 fruit farmers by spreading the utilization of the fruit with a new paradigm that changed the consciousness that it cannot be a leaching tea with the pomegranate of natural pomegranate.

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.

Sugar-free, colorless, preservative-free, synthetic fragrance-free green tea, which can be reduced by people suffering from adult obesity or diabetes due to sugar, is another effect of the invention.

Leading green tea culture with a new concept of sweet and sour flavor to teenagers and 20s who prefer coffee is the 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 pomegranate vita green tea) Brown Rice Green Tea Pure green tea Raw material selection 40 people (100%) Palatability 30 persons 7 people 3 people Ice tea 32 persons 5 people 3 people Whole car 28 people 8 people 4 people

The table shows the results of sensual tastings for 20 men and 20 women in their teens and 20s after lunch.The result shows that everyone prefers inventions using collagen and pomegranate as raw materials. Proved to be a popular sign.

Currently, the domestic market of green tea-based products is 250 billion won, which is proved by sensory test that it is possible to secure more than 75% (1875 billion) market of the sweet and sour sweet and sour collagen pomegranate vita green tea. Effect.

Unintentionally drinking a cup of tea to supply vitamin C for life is an effect of the invention of the sweet and sour collagen pomegranate 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 pomegranate pulp and green tea, citric acid for sourness, stevioside for sugar, and stevioside to neutralize the astringent taste of pomegranate. Select vitamin C and collagen as functional ingredients, and create a new concept of harmony of taste and aroma with vegetable salt, seaweed, and revolutionize the leaching of tea with sour and sourness. Well-being of sugar-free, colorless, preservative-free synthetic fragrances by selecting raw materials of the new fruit parameta, natural fruit pomegranate vita green tea, and collagen as a coating for the prevention of oxidation of vitamin C. Selecting and constructing raw materials for leaching tea; Second Process: Mixing Standard and Composition Ratio Green Tea Dried Leaves: 45-54 (Weight)% Pomegranate: 36 to 25% 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: 1 to 3 (weight)% Total: 100% by weight of the process comprising a blending ratio of sweet and sour sweet and sour collagen pomegranate vita green tea; 3rd step: crushing pomegranate Putting dried fruit pomegranate (hard pomegranate) into the mortar and crushed manually to a size of 10 to 20 mm so that there is no powder; 4th process: expanding pomegranate pulp surface texture The pomegranate pulp of the first crushed pomegranate is subjected to the pomegranate pulp tissue by the pressure of 2 to 4 kg / cm 2 generated between the roll crusher roll and the roll which is decelerated to 60 to 120 rpm. Flattening crushing to a volume of 3 mm to facilitate transition; 5th process: 1st mixed aqueous solution 5-10 times of purified water, which was heated to 25-30 ℃ by putting only one of the same amount as the blending ratio, collagen and collagen in a plastic barrel. Was poured into a manual stirrer single-phase power 1/4 hp 250rpm and stirred for 5 to 10 minutes with agitator to dissolve the water and collagen dissolved in water to make an aqueous solution and stopped the stirring for 3 to 5 minutes. Step of making the aqueous solution of hamcho (鹽 草粉), collagen by stirring again for 3 to 6 minutes; 6th step: 2nd mixed aqueous solution Add citric acid, vitamin C, and stevioside, which are the same as the compounding ratio, into a plastic barrel and add 5 to 10 times the volume of citric acid, vitamin C, and stevioside. Pour manual stirrer Rotate to 250rpm of single-phase power 1/4 horsepower and stir the water with stirring for 5 to 10 minutes, and dissolve citric acid, vitamin C and stevioside in water to make aqueous solution of citric acid, vitamin C and stevioside. Stopping the stirring for a minute and stirring again for 3 to 6 minutes to form a mixed aqueous solution of citric acid, vitamin C and stevioside; Step 7: mixing the tertiary aqueous solution Mix the mixture with citric acid, vitamin C, stevioside, and mix with seaweed and collagen aqueous solution, and then rotate water with 250rpm of single-phase power 1/4 horsepower of manual stirrer. Stirring to prepare an aqueous solution in which citric acid, vitamin C, stevioside, hamcho, and collagen are mixed in order to achieve a harmony of taste with trace elements and salinity of hamcho; 8th Step: Immersion The temperature of the third mixed solution is maintained at 30 to 40 ° C., and then the pomegranate dried flesh equal to the blending ratio is immersed in the mixed solution so that a uniform transition is carried out by vertical flow every hour. 5 After 8 hours of immersion, the mixed aqueous solution is uniformly transferred into the pomegranate pulp, and the pomegranate pulp absorbs the mixed aqueous solution to expand the tissue of the pomegranate pulp. ) And inducing the ripening of the tannin (Tannin) in the pomegranate pulp to improve the taste with a refreshing sweet taste to increase the sweet and sour taste transfer; Step 9: mix Into the mixer, put a mixture of pomegranate pulp and uniformly immersed pomegranate pulp, and the mixed solution of the remaining additives, and the same green tea as the mixing ratio. Forming process; 10th step: pressure transfer molding The uniform mixing of pomegranate pulp and green tea leaves was carried out at 250rpm with the electric power three-phase 10 horsepower 250rpm of the pressure crushing machine while the pomegranate pulp and aqueous solution were transferred into the green tea tissue at a pressure of 5-8kg / ㎠. Compressing the volume into a size of 2 to 4 mm to increase the purity of citric acid, stevioside, vitamin C, pomegranate flesh, green tea; Step 11: ripening and drying After stirring and drying the mixture of pomegranate pulp and green tea leaves which have been transformed and molded for 15 to 20 hours in a dryer below 30 to 40 ° C, the sweet and sour-sweet collagen pomegranate vita green tea is made Tea sweet and sour collagen pomegranate vita green tea is a collagen to form a shiny film on the epidermis binding the tissue to inhibit the oxidation of vitamin C and green tea to prevent changes in taste and aroma; Step 12: crush screening Dried tea of sweet and sour collagen pomegranate Vita green tea crushed to 1 ~ 2 mm size at the top of the crusher rotating to 100 ~ 200rpm, three-phase 5-horsepower, and automatically 1 to 3 by the triple network at the bottom Sorting uniformly to a size of 2 mm; Process 13: injection A step of making a disposable filter paper tea bag by injecting 1 ~ 2 g of the selected sweet and sour sweet and sour collagen pomegranate vita green tea into a disposable filter paper bag; Process 14: packaging Impressive Tea Made of Disposable Filter Paper Tea Bags Sweet and Sour Collagen Pomegranate Vita Green Tea is packed with silver foil and polyethylene film (PE) for moisture-proof packaging and packed in boxes of 10 to 100 tea bags. The invention provides a sweet collagen pomegranate vita green tea (fruit leaching tea).   order   fair   1st process   Selection of raw materials   2nd process   Formulation ratio   3rd process   Pomegranate crushed   4th process   Pomegranate pulp surface tissue enlargement   5th process   Primary mixed aqueous solution   6th process   2nd mixed aqueous solution   7th process   Tertiary aqueous solution mixing   8th process   Immersion   9th process   mix   10th process   Pressure transition molding   11th process   Aging drying   12th process   Shred Screening   13th process   Injection   14th process   Packing