KR20060066160A - Sweet and sour collagen vita peach tea (fruit leach tea) of impression - Google Patents

Abstract

Invented a new leaching tea by mixing collagen, the envy substance that satisfies the desire for youth and beauty, and our traditional fruit, peach pulp and black tea, as raw materials. Improve flavor and transfer into peach pulp and transfer the collagen and peach mixed by transformation into black tea tissue to make animal protein, peach pulp and black tea [ 를 Tea] Invented the well-being black tea of sugar-free, colorless, preservative-free, and synthetic fragrances, and proposes a manufacturing method of revolutionizing leaching tea because its taste and aroma are sour and sweet. .

It is the first leached tea blended with animal protein. It is a sweet and sweet collagen peach tea which is infused with sweet and sweet teenagers and twenties. The present invention proposes a method of manufacturing fruit leaching tea, which delivers sweetness until morning as a well-being tea for sleep and health.

The purpose of this study is to propose a method for producing fruit leached tea by revolutionary change of tea, which harmonizes raw materials with functional properties of collagen and new taste using citric acid, vitamin C, and stevioside as an additive. .

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The sweet and sour tastes that teenagers and twenties want from young people are the desire to be well-being. The tea is eaten with eyes and enjoyed with the mouth. The sweet and sour collagen vita peach tea is produced. I would like to present a method.

Sweet and Sour Collagen Vita Peach Black Tea

Description

Emotional Tea with spicy, sweety Collagen Vita Peach Tea}

1. Purpose of invention

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

The sour, sweet, and nutritious additives that young teenagers and twenties especially like are added and transferred into the black tea tissue, making it easy to use anytime and anywhere peach pulp tea. It is an object to invent.

Invented a well-being leaching peach tea with a sugar-free, colorless, preservative-free, and fragrance-free tea that you can drink at bedtime and feel sweet until morning. It aims to do it.

2. Field of Technology

The technology field to select natural raw materials that have a high security function between raw materials and raw materials, and the technology field to create sweet and sour taste with long-lasting taste and aroma with sugar-free, colorless, preservative-free and synthetic fragrance, and animal protein Technology for neutralizing and improving disgusting flavor, technology for determining the order and proportion of blending, technology for crushing peach and expanding the surface of flesh, technology for transferring raw materials into black tea, vitamin It is a technology for preventing oxidation of C, a technology for pressure transfer molding, a technology for aging drying, a technology for crushing, a technology for injecting disposable filter paper tea bags, a technology for convenient packaging for transportation and storage.

3. Prior art in the field

Until now, there has been no product manufactured with leached tea with fruit, and there is no product of leached tea with pressurized transfer of animal raw material into vegetable raw material and transfer of peach pulp into black tea tissue. There is no technology.

A raw material that improves the disgusting flavor of animal protein, a collagen of envy, which satisfies the desire for youth and beauty, and the technical task of selecting the sour and sour raw materials that everyone loves, both young and old. ] Technical problems to expand the surface of the pulp tissue by crushing], technical challenges to transfer into the collagen peach pulp, technical problems of application to prevent oxidation of vitamin C used as additives, transfer Technical task of transferring the mixed back into the tea tissue, technical task of aging and drying the transferred without odor release, technical task of crushing and sorting the dried to the appropriate size, and injecting the selected into disposable filter paper The technical task of preserving and transporting the leaching tea (fruit leaching tea) of the injected disposable filter paper Technical Solution In order to package a specific order and the process are shown in Table 1.

   order   fair    1st process   Selection of raw materials    2nd process   Mixing standard and composition ratio    3rd process   Peach cleaning and pulp selection    4th process   Peach cutting    5th process   Mix order and mix    6th process   Peach Blend    7th process   Black Tea Dry Leaf Shredding    8th process   Black Tea Dry Leaf Blend    9th process   ferment    10th process   Pressure transition molding    11th process   Aging drying    12th process   Fracture Screening    13th process   Injection    14th process   Packing and inspection

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> Main ingredients are peach and black tea. Collagen is selected as the product film to prevent oxidation of vitamin C. <5> Improve the astringent taste of peach and blood, increase the sweetness concentration, select stevioside as a raw material filled with freshness and soft sweetness when drinking tea, and increase the functional characteristics of the raw materials. Ingredients are selected to be a new concept of well-being peach pulp leaching tea with a harmonious flavor.

2> Mixing Standard and Composition Ratio

Black Tea: 47-37% by weight

Peach pulp: 33 to 43 (weight)%

Citric acid: 5 to 3% by weight

Stevioside: 5 to 3% by weight

Collagen: 6-8% by weight

Vitamin C: 4-6% by weight

Total: 100% by weight and set the ratio.

3> Peach cleaning and pulp selection

The purchased peach is washed with a solution of salt (sodium chloride) in water to wash away the foreign objects of the peach fruit, and the salt is washed with the purified water of the peach fruit. Remove the seeds and sort only the pulp.

4> Peach cutting

The washed peach is cut into pieces using a cutter to enlarge the surface of the flesh to facilitate penetration and transfer.

5> Mixing order and mixing

Vitamin C and stevioside in the same amount as the mixing ratio are mixed first through a mixer, collagen and citric acid are mixed in the second order, and the first and second are mixed in the order of the taste. Make a harmonious mix.

6> Peach Blend

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

7> Shredded Tea

The dried leaves of the purchased Black Tea [紅 茶 Tea] are crushed to a size of 1 to 3 mm through a crusher to enlarge the surface of the Black Tea [紅 茶 Tea] to facilitate the penetration transition.

8> Black Tea Blend

Fruits from citrus fruit, citric acid, vitamin C, stevioside and collagen, which are mixed with peach cut into leaves and slices of crushed tea There is no loss of water in the fruit.

9> Aging

A mixture of black tea, peach, citric acid, vitamin C, stevioside, and collagen is placed in a plastic container for a certain amount of time to ripen to improve the astringent taste of tannins. Stainless steel and iron containers should be avoided to ensure high and uniform penetration and transition.

10> pressurized transition molding

A mixture of citric acid, vitamin C, steviosides, collagen, and peach is mixed with a crusher that generates a pressure of 5 to 8 kg / ㎠ at 250 rpm with three phases of 10 hp at 250 rpm. Deeply transferred into the tissue of the tea and tea peach tea and peach is again crushed and the volume is compacted to a size of 2 to 3 mm to facilitate extraction and 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 fruit leaching tea with sweet and sour collagen vita peach tea and sweet and sour tea. Collagen Vita Peach Tea is a collagen that forms a shiny film on the epidermis and inhibits the oxidation of vitamin C and black tea to prevent changes in taste and aroma.

12> Fracture Screening

Dry Touching Tea Sour and Sweet Collagen Vita Peach [peach] crushed and sorted by rotating three-phase 3-horsepower 40 ~ 60rpm with three phase power of 40 ~ 60rpm. Screening is uniformly sized to 1 to 2 mm.

13> Injection

Selected Impressive Teas Sweet and sour collagen Vita Peach [peach] Tea is infused into a disposable filter paper bag to make 1 to 2 g of disposable tea bags.

14> Packing

Impressive Tea made of Disposable Filter Paper Tea Bag A process for packing sweet and sour collagen Vita Peach Tea with a foil paper and polyethylene film (PE) and packaging it in a box with 10 to 100 tea bags that passed the inspection. Inspired Tea (Emotional Tea) Sweet and sour collagen Vita peach [peach] tea [紅 茶 Tea fruit leaching tea].

2. Concrete process.

Step 1: Selection of Raw Materials

The main raw material is composed of peach pulp and black tea, citric acid for sourness, stevioside for sugar, and peach. Stevioside is selected as a raw material that fills the mouth with freshness and soft sweetness when tea is made by neutralizing the astringent taste of fruit and improving the sweetness, and vitamin C and collagen are selected as functional ingredients. Select and organize the ingredients of collagen peach tea of natural fruit to create the flavor of revolutionary paradigm of leaching tea with a new concept of sweet and sour with harmony of taste and aroma. Collagen is selected and composed of the film and tissue binding power of the raw material to prevent the oxidation of vitamin C. Select and organize the raw materials of the well-being leaching tea according to the function

Second Process: Mixing Standard and Composition Ratio

Green Tea Dried Leaves: 47-37% by weight

Peach pulp: 33 to 43 (weight)%

Citric acid: 5 to 3% by weight

Stevioside: 5 to 3% by weight

Collagen: 6-8% by weight

Vitamin C: 4-6% by weight

Total: It consists of 100% by weight, and it consists of the ratio of well-being tea of sweet and sour collagen Vita peach tea.

Process 3: washing peaches and sorting pulp

Peach [peach] is placed in an aqueous tank in which 5-8% of salt is dissolved, and air is injected through a pipe for injecting air into the bottom of the tank for 3 to 6 minutes. Wash the foreign body of peach and move it back to the purified water tank to wash peach and blood in the same way for 5-10 minutes. Remove and select only peach pulp.

4th Process: Peach Cutting

Washing Selected peach pulp is cut into 2-4 mm pieces using a power three-phase, 1-horsepower vegetable cutter to enlarge the surface of the pulp to facilitate the transfer of additives. do.

Step 5: Mixing Sequence and Mixing

Vitamin C and stevioside in the same amount as the mixing ratio are rotated for 1 minute by rotating the motor for 3 to 5 hp at 250 rpm for 10 to 15 minutes, and the collagen and citric acid are mixed in the same way by the same method as the second mixer. In order to blend the first and second in the same way through the same mixer in the same way to keep the order of mixing the blend of taste.

Step 6: mix peach

In the same manner as the blending ratio, the mixed powder raw material and the peach cut into slices are mixed by rotating at 15 rpm for three to five horsepower for 10 to 15 minutes.

Step 7: crush black tea

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

8th Step: Mixing Black Tea

Mix the leaves of crushed black tea and the cut peach pulp slices with a 3-phase 5-horsepower 250rpm rotary mixer such as citric acid, vitamin C, stevioside, and collagen for 10 to 20 minutes. peach] Make sure there is no loss of fruit water from the pulp.

Step 9: Aging

Tea, peach, citric acid, vitamin C, stevioside, and collagen are mixed in 20 to 40 kg each in a plastic container and aged at room temperature for 4 to 8 hours to improve the astringent taste of tannin and sour. In order to minimize the loss of vitamins, it is necessary to avoid the stainless steel and iron containers.

10th step: pressure transfer molding

After aging the mixture, the mixture of citric acid, vitamin C, steviosides, collagen, and peach was mixed into the tissues of Tea. Deeply transferred to black tea [紅 茶 Tea] and peach [crush] is again crushed and the volume is compacted to a size of 2 to 3 mm to facilitate extraction during leaching and has a strong flavor to make a single process.

Step 11: Aging drying

The mixture was molded and dried in a drying room at 25 to 30 ° C. every three hours, followed by ventilation to be aged for 24 to 30 hours, and then dried. Sour sweet and sour collagen vita peach tea (fruit) The semi-finished product of leached tea) and the sweet and sour collagen vita peach tea is formed by the collagen to form a shiny film on the epidermis and inhibits the oxidation of vitamin C and black tea. Prevents incense changes.

Step 12: crush screening

Dry and Impressive Tea Sweet and Sour Collagen Vita Peach [peach] crushed and sorted by rotating three-phase 3-horsepower 40-60rpm with three-phase power. By the 1 to 2 mm size automatically.

Process 13: injection

Selected Impressive Tea Sweet and Sour Collagen Vita Peach [peach] Vita Black Tea [紅 茶 Tea] is injected into the 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 Bags Sweet and sour collagen Vita Peach Tea is wrapped in foil paper and polyethylene film (PE) in a moisture-proof package and inspected in a box with 10 to 100 tea bags. Invented tea sweet and sour collagen vita peach black tea [紅 茶 Tea fruit leaching tea] in the packaging process.

3. Example

Step 1: Selection of Raw Materials

The main ingredients consist of peach and black tea, citric acid for sourness, stevioside for sweetness, and the sweet taste of peach. Improves the concentration of sweetness and improves the concentration of sweetness. When drinking tea, stevioside is selected as a raw material that fills the mouth with freshness and soft sweetness. To create the flavor of sweet and sour, the sweet and sour is made by selecting the raw materials of natural fruit collagen Vita peach tea by the revolutionary new paradigm of leaching tea, the film to prevent the oxidation of vitamin C Collagen was selected as the cohesive strength of the raw materials and raw materials. Select and configure data.

Second Process: Mixing Standard and Composition Ratio

Green Tea Dry Leaf: 43 (Weight)%

 Peach pulp: 37 (weight)%

Citric acid: 4% by weight

Stevioside: 4% by weight

Collagen: 7% by weight

Vitamin C: 5% by weight

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

Process 3: washing peaches and sorting pulp

Peach [peach] is placed in an aqueous tank in which 6% of sodium chloride is dissolved, and air is injected through a pipe for injecting air into the bottom of the tank. ] Wash the foreign matters of the fruit and move it back to the purified water tank through the peach, and wash the remaining salt and foreign substances in the peach and blood for 7 minutes in the same way and remove the peach seeds. Only the flesh of [peach] is selected.

4th Process: Peach Cutting

Washing Selected peach is cut into pieces by cutting peach into 3mm using a power three-phase, one-horsepower vegetable cutter to enlarge the surface of the flesh to facilitate the penetration of additives.

Process 5: Mixing Sequence and Mixing

Mix the same amount of vitamin C and stevioside at 13 rpm for 3 minutes, 5 hp, 250 rpm for 13 minutes, and mix collagen and citric acid in the same way with the same mixer. In order to blend the first and second tea in the same way through the same mixer in order to blend the taste of the blend.

Step 6: mix peach

In the same manner as the mixing ratio, the mixed powder raw material and the peach cut into slices are spun and mixed for three minutes at 250 hp for three phases.

Step 7: crushing black tea

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: Mixing Black Tea

The crushed black tea is mixed with peach, citric acid, vitamin C, stevioside, and collagen for 15 minutes through a three-phase 5-horsepower 250rpm rotating mixer, and the fruit from peach pulp There is no loss of water.

Step 9: Aging

30kg of black tea, peach, citric acid, vitamin C, stevioside, and collagen are mixed in a plastic container and aged at room temperature for 6 hours to improve the tannins' taste and sour and sweet taste. Aging should be avoided in order to minimize the loss of vitamins by aging stainless steel and iron containers for the purpose of increasing the concentration to ensure uniform penetration and transition.

10th step: pressure transfer molding

The aged mixture was mixed with citric acid, vitamin C, steviosides, collagen, and peach using a crusher that generates 6kg / ㎠ pressure at 250rpm in three phases of 10 horsepower. Deeply transferred to the inside and tea and peach are 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 vita peach tea. Tea Sweet and Sour Collagen Vita Peach [peach] Tea is a collagen that forms a glossy film on the epidermis, preventing oxidation of vitamin C and black tea and preventing changes in taste and aroma.

Step 12: crush screening

Dried tea with sweet and sour collagen Vita Peach [peach] Rotating the pulverizer Selector Power 3-phase 3-horsepower 50rpm, crushed to 2mm by crushing at the top and 2mm automatically by triple mesh at the bottom Sort evenly by size.

Process 13: injection

Selected Impressive Tea Sweet and Sour Collagen Vita Peach [peach] 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

Emotional Tea made of disposable filter paper tea bags Sweet and sour collagen Vita Peach Tea is packed with silver foil and polyethylene film (PE) in aromaproof packaging, and then packed in a box with 25 tea bags. It invents the sweet and sour collagen vita peach black tea [紅 茶 Tea fruit leaching tea] by a process.

1. Functional effect of raw materials

□ Tea Tea

Black tea (紅 茶 Tea) is a fermented green tea leaves are called black tea in the West is called Black Tea in the East and red tea when the tea is called red tea (紅 茶 Tea). Most of the ingredients and functions are the same, black tea and green tea are used for the same purpose.

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

Black tea and green tea are uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance, and contain various amino acids to give the tea a unique taste.

The ingredients of black tea and green tea vary slightly 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 collection time, the total nitrogen and caffeine. , Vitamin C, free amino acid content and tannin (Tannin) late tea leaves are more content.

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 black tea and green tea, caffeine does not smell, but it has a bitter taste. Steamed green tea contains more caffeine than steamed tea, especially in early picking or shading cultivation.

Unlike coffee, black tea and green tea do not cause side effects due to caffeine. 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. This is because the speed of assimilation in the body is low.

Essential amino acids such as sweet amino acid, glutamic acid and aspartic acid, and bitter umami arginine It adds flavor to tea, and it is important that the commercial value of tea varies according to the content of this amino acid and other nitrogen compounds.In the end, when the amount of sunshine decreases, the amino acids in tea leaves are increased and polyphenols are reduced to taste. This is an excellent luxury car.

Polyphenols (catechins) are said to release heavy metals out of the body. A cup of black tea and green tea contain 30 to 50 mg of caffeine, and caffeine protects diuretic activity and prevents fatty liver and nerves. It is used as a stimulant and has been shown to protect the kidneys.

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

According to concrete data, the aromas of green tea and black tea are now subdued in various places of life. Black tea and green tea, which were enjoyed at the tip of the tongue, come to the table and enter 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, it has been confirmed by the research team of Seoul National University School of Medicine dermatology Jung Jin-ho and Eun Hee-chul that black tea and green tea can inhibit skin aging and cancer cell proliferation. Learn about the efficacy and correct drinking of black tea and tea.

Black Tea [紅 茶 Tea] and green tea Why do you like green tea is usually diabetes, blood pressure control, heart disease, tooth decay prevention, heavy metal detoxification, odor removal, skin damage or aging and anti-cancer activity.

The benefits of black tea and green tea (Camellia senensis) are derived from the catechin component which gives a bitter taste. 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. ”

Black tea and green tea also have caffeine. However, while 100 ml of coffee contains about 100 mg of caffeine, black tea and green tea are only 20-30 mg. Catechin slows down caffeine absorption. Unlike coffee, tea and deanine in green tea also prevent 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 the blood, dropped. ”

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 black tea and green tea react directly with carcinogens to remove carcinogens. In a paper published in the February 2001 issue of the Journal of Molecular Structures, Professor Okajima of the Department of Chemistry, Saga University, Japan, said, “Because green tea catechins react with carcinogens benzopyrene and aflatoxin and bind to these carcinogen functional groups, carcinogens bind to genes. 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 of the experiment, it was found that EGCG, which is one of green tea and black tea components, inhibited angiogenesis. These findings suggest that drinking black tea and 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.

What is the best way to eat healthy tea and green tea? Literally drinking tea is still common. When choosing black tea and 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 black tea and green tea are suitable at low temperatures of 50 to 60 degrees to prevent catechins from escaping and to make the amino acid ingredients that taste rich.

Low-grade black tea and green tea are difficult to expect a savory taste, so they are 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. Because of its weakness in light, heat and moisture, black tea and green tea are easily damaged. Avoid storage at high temperature and high humidity.

Black tea and green tea absorb the smell well, 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, the good ingredients will remain in the tea and green tea residues.

Therefore, gradually getting tea leaves are attracting attention. Green tea leaves are added when cooking, and green tea leaf wraps are eaten with meat. Green tea powder is also used to make kalguksu, sujebi, pancake, and rice cakes.

As a specific component of black tea and green tea, which are proven 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 enzymes), carbohydrate 7% (pectin 3.2-6.4%), sugar 0.9-2.3%, glucose + fructose 0.3-0.8%, lipid 7%, free amino acids and peptides 1.6-5 Other nucleic acids, saponins, fragrance components, etc., including%, 2-4% caffeine, 5% minerals and 0.5% organic acids.

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

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

(1) anti-tumor, carcinogenic activity

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

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

(2) mutation inhibition effect

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

(3) antioxidant activity

The most basic physiological action of tea catechins is in strong reducibility and protein binding, and the effect is that the catechin structure 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. It showed strong antioxidant effects against vegetable oils and fish oils such as soybean oil and soybean oil, which were not effective as vitamin E.

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

(8) inhibitory action of tartar formation

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

(9) anti-allergic and immune system activation

One of the causes of allergy is an allergy from an activated mast cell that specifically binds and activates an immunoglobulin antibody (IgE) that is attached to the surface of a mast call in a tissue. Histamine, which causes symptoms, is released and undergoes inflammation (일어나는 程).

(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. Black tea [紅 茶 Tea] and green tea is a low-calorie drink because there is almost no caloric ingredient, and drinking black tea [紅 茶 Tea] and green tea has the effect of fat accumulation because it consumes fat.

□ peach

Fruit tree belonging to the Rosaceae family. Rose neck deciduous small arborescent. Height 5-6 m. China is the origin. Branches and stems are resinous and secreted when wounded.

Leaves alternate, with short petioles with honey glands at the bottom. The leaf bird is 5-12cm long, long or honey-colored, with sharp tip and small serrations on the edge of the leaf. 1-3 axillary eyes appear on the leaf axilla of raw branches of the previous year. Among them, the middle eye is leaf eyes and the left and right eyes are flower eyes.

Flowers bloom earlier than leaves between late March and early April. The color of the flower is pink, and white and crimson are also mixed. Calyx and petal are 5 sheets each and usually blooms as a single flower, but there are also double flowers and chrysanthemums. There are many stamens and one pistil. There are two types of ovary with dense short hairs and others that do not.

Fruits are large in size and are ripe in July-August. On the outer surface of the fruit there are short and dense varieties of hairs, and the dense hairs of the fruit P. persica var. vulgaris, inducing hairless P. persica var. Also called nrcipersica, also called nectarine.

Fruits are circle, ellipse, egg, heart, fringe, and oblate. The fruit peel color is pink, white sulfur and yellow. Fruit flesh is pink, white sulfur, yellow, and flesh is thick, succulent, sweet and sour.

One seed, one pear in a jagged, hard core. Fruit flesh and nucleus are easy to fall and difficult to fall. This is easy to fall is nucleus (離 核 性), difficult is called nucleus (粘 核 性).

The varieties of peach trees that are cultivated in Korea include baekdo (44%), zodiacal (11%), and codfish (10%). White peach and the like. Most of the Korean peach cultivars are for reproduction, but Daegu Bo and famous white peach are also used for canning.

Famous Baekdo is a breeding breeding plant. Currently, processing varieties introduced from the United States and Japan include cardinals, fischers, Kwando 2 and Kwando 5.

The main acid contains about 1.5% of malic acid and citric acid, and is an alkaline food, which greatly improves appetite and fatigue. It contains 1.38% of dietary fiber, which is effective in constipation and diuresis. In addition, the vitamin type is vitamin A. B1. B2. B6. C. E Niacin, etc., each contains a weakened stomach function is smooth, the movement of the stomach is smooth, so the complexion and detox function is also recommended as a nicotine antidote.

Peach blossoms are also used as herbal ingredients, which are said to be effective in removing unnecessary flesh when dried and dried in powder, and are good for preventing alopecia areata.

Peach has anti-cancer effects. It is reported that peach contains 50mg / 100g of polyphenol, which inhibits the production of nitrosoamine, a carcinogen by the reaction of nitrous acid and amine compound. It is said to be.

Vitamin A is 1300 I.U. Sugar is mostly sugar, and the sweet and sour taste is due to tartaric acid, malic acid and citric acid, which contain about 1%. Shindo peach contains about 55 sugars, but it contains less than 1.5% acid. The pulp contains 35mg% of free amino acids, especially aspartic acid. The scent of peaches is due to the combination of esters such as formic acid, acetic acid, and barerian acid, alcohols, and aldehydes.

Pectin is high in quality and can make jams and jellies. When addicted to tuna and eat peach with the skin, the special ingredients in the skin is detoxifying.

It is especially good for treating conditions caused by various blood circulation disorders. Peach has nicotine detoxification to protect smokers' discardability. Peach seeds are used for antitussives, menstrual disorders and menstrual cramps in herbal medicine, and they are also used as a prescription for healthy and beautiful skin. It also eliminates constipation and stool lubricates.

Peach content is 90.8% moisture, carbohydrate 7.4g, calcium 15mg, phosphorus 19mg, vitamin A 1337I.U. C 5 mg. And so on.

There are a lot of fresh tales related to peaches in Korea and China. The valley where the peach blossoms are in full bloom, Mureungdowon, is the place where the gods live, and the fresh peach, which is cultivated by the leading virgin of the East Sea, is a fruit that can live for 3,000 years.

In addition, the peach tree branch is said to be a zen tree that casts out all kinds of miscellaneous. Like this, peach was a symbol of immortality, fresh world, and idealism in Oriental culture.

Peach cultivation is believed to be the first to cultivate in China, spread from Asia to several countries along the Mediterranean coast, and then spread to other parts of Europe.

Spanish explorers brought peaches to the new continent, and by 1600, peaches were found in Mexico. In the United States, peach cultivation on a large scale began in the 19th century.

In the early years, young trees were planted in varying qualities and bad ones, but by the end of the 19th century they grew into commercial orchards by grafting superior varieties with strong seedlings.

Peaches are the world's second most important deciduous fruit tree after apples and pears, with the United States producing more peaches after apples, or about one fifth of the world's output.

Italy is the second largest supplier of world production, with the Soviet Union, France, China, Spain, Greece, Argentina, Japan, Turkey, Mexico, South Africa and Australia producing significant quantities.

I eat a lot of raw food for dessert, but I also eat it with cream and bake it with pies. Canned peaches are also considered essential in many places.

Peach cultivation in Korea has been cultivated since ancient times, and according to Samguk Sagi, there are records that were planted from the Three Kingdoms period.

However, it was mainly a wild species with small fruit, and was used for medicinal, edible and reconciliation. In 1906, many varieties and new cultivation techniques were introduced from abroad.

In recent years, peaches occupy about 13% of the entire fruit growing area and about 10% of the fruits produced per year, the most cultivated in Gyeongsangbuk-do, with the highest yield.

There are many ways to classify peach trees as varieties, but they are classified according to the presence or absence of hairs on the skin, the color of the flesh, the meat quality and the fruit type, the cultivation history, the ecological classification and the cultivation according to the climate adaptation. It can be divided into three categories, such as classification based on enemy characteristics.

In Korea, when the fruit begins to ripen, many varieties of Shanghai water density (上海 水密 挑) line are suitable for high temperature and high humidity weather. Lion resuscitation, whitening, praying white peach are also planted.

Baekdo is a mucinous species, fleshy and sweet, ripen in late July. Codfish are this nuclide, whose pulp is white and ripens in mid-August.

Celebrity is an improved mucosal species in Korea in 1977. The pulp is white and starts ripening in mid-August. The yellow-ripe zodiacal plants were once widely planted, but now their cultivated area has decreased. Ornamental varieties planted to see flowers include white birch with white double flowers, red flowers with double double flowers, weeping peach trees sagging like willow trees, and tricolor with red stripes on young branches. .

Peach is a alkaline food that is rich in vitamins A and C and rich in pectin. The sweetness is strong but the actual sugar is about 10%.

The sour taste of peach is organic acid, containing about 0.5% malic acid and citric acid. In particular, the ecliptic contains about 1%.

Peach is an alkaline food that contains a large amount of protein and amino acids, which is good for health food. Fruits such as peach are a comprehensive nutritional supplement that contains nutrients required for human nutrition such as sugar, organic acids, vitamins, fiber, and minerals. There is.

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

The main functional ingredient and action of peach is the main acid, which contains about 1.5% of malic acid and citric acid, and is an alkaline food, which greatly improves appetite and fatigue.

It contains 1.38% of dietary fiber, which is effective in constipation and diuresis. In addition, the vitamin type is vitamin A. B1. B2. B6. C. E Niacin, etc., each contains a weakened stomach function is smooth, the movement of the stomach is smooth, so the complexion and detox function is also recommended as a nicotine antidote.

Peach's detoxification pharmacological action is gradually revealed that it is effective in removing nicotine, blood circulation is good and is good for the heart, liver and large intestine. Peach seeds are called indoin in oriental medicine and used as antitussives for menstrual irregularities and dysmenorrhea. Dried peach petals are called baekhwa, and it is used as a diuretic and leaves are effective for treating headaches and abdominal pain, and when eating fish and food poisoning, peach peels are said to be effective.

Peach has anti-cancer effects. It is reported that peach contains 50mg / 100g of polyphenol, which inhibits the production of nitrosoamine, a carcinogen by the reaction of nitrous acid and amine compound. It is said to be.

The main functional ingredients of the peach pharmacological action are polyphenols (antioxidation, odor removal, lowering cholesterol, lowering blood pressure, preventing carcinogenesis, amigating (coughing, nerve stabilization), camphorol (diuretic action), beta carotene (cancer prevention) , Atrial disease prevention), sorbitol (preventing constipation, inhibiting intestinal harmful bacteria, promoting the absorption of vitamins and minerals), etc., and there are many pharmacological components that are still unknown.

Since ancient times, eating peach has long been known. This is because it contains peach-rich vitamins and various organic acids to help blood circulation, fatigue news, detoxification, immune function, and skin care.

According to Dongbobom, women eat peaches to improve their complexion and make them beautiful for their beauty. They also decipher tobacco nicotine and alcohol.

Peaches use not only fruit but also seeds (medical). Phosphorus in seeds improves blood circulation, eliminates body heat, and is effective in skin care, eliminating paralysis, lung patients, postpartum gynecology, cough, expectoration, and cremation poisoning in women.

Due to the nutritional effect, peaches feel sweeter than 10% of the sugar, similar to lemon and less sugar than apples and melons.

There are no special nutrients or vitamins, but sweating is known to the public. Sour taste is organic acid, malic acid, citric acid is 0.5%, especially in the ecliptic contains 1.0 to 1.5%.

Citric acid

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

Citric acid inhibits 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.

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. Rattlesnake, blemishes, etc., caused by the appearance of a pigment called lipopsin appear on the face where sunlight is 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 and helps to improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. In addition, 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 beauty, bones, 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 keratin to instantly relieve wrinkles and moist feeling, but 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.

Ascorbic acid (vitamin C) has been shown to help the synthesis of collagen (protein) in the body, recommended to be taken with collagen (Collagen) and is required 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. .

In the realm of leached green tea, the creation of the sweet and sour taste is a change of consciousness that is unimaginable. The revolutionary change of the Black Tea culture satisfies the taste of teenagers and 20s.

The differentiation of raw materials is the effect of the invention to increase the profits of green tea (black tea) farmers by creating diversification of uses and creating diversification of the tea industry.

The effect of the invention was to create a new area of tea with a new paradigm that changed the consciousness that peach tea could not be a leaching tea.

It is the effect of the invention that the well-being contribution that leads the new tea culture is that sweetness stays on the lips until morning by casually drinking tea.

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

Leading a new concept of tea culture with sweet and sour flavor for teenagers and 20s who prefer coffees is the development of national traditional culture, which is another great effect as an invention for our national culture.

 Table 2 shows the different sensory effects of the present invention made by the embodiment.

division Sweet and Sour Collagen Vita Peach Black Tea Brown Rice Green Tea Pure green tea Raw material selection 40 people (100%) Symbol castle 32 people (80%) 6 people 2 people Cold tea 28 people 9 persons 3 people Whole car 24 people 12 people 4 people

For the question of which raw material was used in Table 2 showing the results of tasting after lunch for 20 males and 20 females in their teens and 20s, the choice of the present invention was made by everyone. Table 2 demonstrates the influences.

Table 2 proves that many people like it because 80% chooses the taste for sweet and sour flavor.

Table 2 proves that everyone prefers inventions that use collagen and peach as raw materials and that sweet and sour is a popular sign for teenagers and twenties.

Comparing the present invention with those on the market As a result of preference for both the cold and hot products of the present invention, the domestic market size of the products based on green tea and black tea is 250 billion won, which is the present invention. It is the effect of the invention that the sweet and sour collagen Vita Peach Tea is able to secure more than 80% (200 billion) of market.

Unintentionally drinking a cup of tea to provide vitamin C for life is an effect of the invention of the sweet and sour collagen Vita peach 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 ingredient consists of peach pulp and black tea, citric acid and vitamin C for sourness, stevioside for sugar, and peach. It improves the sweetness of peach and blood, neutralizes the sweetness, increases the concentration of sweetness, and selects stevioside as a raw material that fills the mouth with freshness and soft sweetness. Collagen Vita Peach of natural fruit that selects and composes collagen with the film and tissue cohesion of raw material to prevent oxidation of vitamin C, and creates a new concept of revolutionary paradigm with harmony of taste and aroma. peach] Well-being leaching of sugar-free, pigment-free, preservative-free synthetic fragrances Selecting and constructing raw materials of tea according to their functions; Second Process: Mixing Standard and Composition Ratio Green Tea Dried Leaves: 47-37% by weight Peach pulp: 33 to 43 (weight)% Citric acid: 5 to 3% by weight Stevioside: 5 to 3% by weight Collagen: 6-8% by weight Vitamin C: 4-6% by weight Total: a step of constituting a blending ratio of well-being tea sour and sweet collagen collagen peach peach tea at a ratio of 100 (weight)%; Process 3: washing peaches and sorting pulp Peach [peach] is placed in an aqueous tank in which 5-8% of salt is dissolved, and air is injected through a pipe for injecting air into the bottom of the tank for 3 to 6 minutes. Wash the foreign body of peach and move it back to the purified water tank to wash peach and blood in the same way for 5-10 minutes. Removing and selecting only peach pulp; 4th Process: Peach Cutting Washing Selected peach pulp is cut into 2-4 mm pieces using a power three-phase, 1-horsepower vegetable cutter to enlarge the surface of the pulp to facilitate the transfer of additives. Process of doing; Step 5: Mixing Sequence and Mixing Mix vitamin C and stevioside in the same amount as the mixing ratio by rotating for 3 to 5 horsepower at 250rpm for 10 to 15 minutes, and then mixing collagen and citric acid in the same way with the same mixer in the same way. Mixing the first and second in the third and mixing in the same manner through the same mixer to keep the order of mixing in harmony to taste; Step 6: mix peach Mixing the powdered raw materials and peach cut into slices in the same manner as the blending ratio by rotating the mixture at a rotation speed of 10 to 15 minutes at 250 hp for three phases; Step 7: crush black tea A process of crushing the dried leaves of the purchased black tea into 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 black tea to facilitate penetration transition. ; 8th Step: Mixing Black Tea Mix the leaves of crushed black tea and the cut peach pulp slices with a 3-phase 5-horsepower 250rpm rotary mixer such as citric acid, vitamin C, stevioside, and collagen for 10 to 20 minutes peach] a process to ensure that there is no loss of the fruit liquid from the pulp; Step 9: Aging Tea, peach, citric acid, vitamin C, stevioside, and collagen are mixed in 20 to 40 kg each in a plastic container and aged at room temperature for 4 to 8 hours to improve the astringent taste of tannin and sour. And the process of minimizing the loss of vitamins should be avoided in the stainless steel and iron containers to be aged for the purpose of increasing the concentration of sweet taste and uniform penetration and transition to achieve; 10th step: pressure transfer molding After aging the mixture, the mixture of citric acid, vitamin C, steviosides, collagen, and peach was mixed into the tissues of Tea. The process of deeply transferring to black tea [peach] and peach is crushed again, compressing and molding the volume to a size of 2 to 3 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 25 to 30 ° C. every three hours, followed by ventilation to be aged for 24 to 30 hours, and then dried. Sour sweet and sour collagen vita peach tea (fruit) The semi-finished product of leached tea) and the sweet and sour collagen vita peach tea is formed by the collagen to form a shiny film on the epidermis and inhibits the oxidation of vitamin C and black tea. Preventing a change in incense; Step 12: crush screening Dry and Impressive Tea Sweet and Sour Collagen Vita Peach [peach] crushed and sorted by rotating three-phase 3-horsepower 40-60rpm with three-phase power. Automatically uniformly sorting to 1 to 2 mm in size by; Process 13: injection A process of making selected teas by injecting sweet and sour collagen vita peach [peach] vita tea into a disposable filter paper bag through an automatic injector at 1 to 2 g each; Process 14: packaging and inspection Impressive Tea Made of Disposable Filter Paper Tea Bags Process sweet and sour collagen Vita Peach Tea with a foil paper and polyethylene film (PE) and inspect it. Invented with a sweet and sour collagen vita peach tea [紅 茶 Tea fruit leaching tea].