KR20060066706A - Emotional tea with spicy, sweety collagen vita orange tea - Google Patents

Abstract

Collagen (Collagen) to improve the disgusting flavor and transfer into the flesh of citrus orange and transfer the collagen citrus orange mixed by transfer into the tea tissue, animal protein and citrus (柑橘 Orange) Invented a well-being tea made of sugar-free, colorless, preservative-free, and synthetic fragrances mixed with pulp and black tea to promote the manufacturing process of leached tea with sweet and sour flavor present.

.

The sweet and sour taste that teenagers and twenties want is the manufacturing process that invents the sweet and sour collagen citrus orange vita tea To present.

Sweet and Sour Collagen Vita Orange Tea (Fruit Tea)

Description

Emotional tea with spicy, sweety collagen vita orange tea} sweet and sour collagen vita citrus tea

1. Purpose of invention

An object of the present invention is to invent a leaching tea of well-being that everyone likes to enjoy by pressure-transferring collagen, an animal protein, which is tasteless and disgusting, to the flesh of fresh orange. .

It is aimed at inventing tangerine leaching tea, which can be easily used anytime and anywhere by adding sour, sweet and rich nutritious additives that teenagers and twenties especially like. do.

Its purpose is to invent a well-being citrus orange tea that can be drunk freely in bed with sugar-free, colorless, preservative-free, and fragrance-free tea.

2. Field of Technology

Technology field to select natural raw materials with security function increase between raw materials and raw materials, technology that creates sweet and sour taste with sugar-free, colorless, preservative-free and synthetic fragrance, and neutralize disgusting flavor of animal protein Technology to make the order and proportion of the formula, technology to enlarge the surface of the flesh with washing cut slices of oranges, technology to transfer the raw material into tea, vitamin C It is a technology for preventing oxidation, a technology for pressure transfer molding, a technology for aging drying, a technology for crushing, a technology for injecting disposable filter paper tea bags, and a technology for convenient packaging for transportation and storage.

3. Prior art in the field

There is no prior art in this field since there is no product of leaching tea with orange flesh and there is no product of pulp leaching tea manufactured by pressurizing and transferring animal raw material into vegetable raw material.

Expanding the surface of the pulp tissue with raw materials that neutralize the disgusting flavor of animal protein and technical tasks for selecting sweet and sour raw materials that are loved by men and women of all ages. The technical task to transfer collagen into the flesh of citrus fruits, the technical task of application to prevent oxidation of vitamin C used as an additive, and the mixture of transitions The technical problem of transferring into the inside, the technical problem of aging and drying the transferred 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, leaching of the injected disposable filter paper It is a technical task to package tea (leave leached tea) for preservation and transportation. Typical processes are shown in Table 1.

   order    fair    1st process    Selection of raw materials    2nd process    Formulation ratio    3rd process    Shredded Tea    4th process    Orange Washing Cutting Surface Tissue Expansion    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

1. Approximate composition

1> Selection of raw materials

<1> Citric acid is selected for sourness. <2> Stevioside is selected for long-lasting sweetness with no sugar. <3> Vitamin C and collagen (Collagen) is selected as a functional. <4> Select oranges and orange tea leaves. Collagen is selected as the product film to prevent oxidation of vitamin C. <5> Citrus fruit improves the astringent taste and increases the concentration of sweetness. When drinking tea, stevioside is selected as a raw material that fills the mouth with freshness and soft sweetness. The raw materials are selected to be a new concept of well-being citrus fruit leached orange tea.

2> blending ratio

Black Tea Leaf: 45 to 54% by weight

Orange flesh: 37 to 28% 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

Total: 100% by weight and set the ratio.

3> Shredded Tea

Purchased black tea [紅 茶 Tea] is selected and crushed to a size of 8 to 15 mesh (Mesh) using a crusher (破碎).

4> Enlarged cutting surface tissue for orange cleaning

The purchased oranges [귤 Orange] are washed with brine and washed again with purified water to remove foreign substances, cut with a cutter to enlarge the surface with slices to make the transition.

5> Primary mixed solution

Put the same collagen into the plastic barrel in a plastic bucket and pour water purified at 25 to 30 ℃ by 5-10 times based on the volume of collagen, rotate it with a single-phase power 1/4 horsepower 250rpm and stir for 5 to 10 minutes. (V) Stir the water with a collagen to dissolve the water in water to make an aqueous solution, stop stirring for 3 to 5 minutes, and then stir again for 3 to 6 minutes to form 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 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 and mix the collagen aqueous solution with the mixed (citric acid, vitamin C, stevioside) aqueous solution, and then rotate with a manual stirrer single-phase power 1/4 hp 250rpm, stir the water with stirring for 5 to 10 minutes, citric acid, vitamin C, Stevioside, collagen to form a mixed aqueous solution the same as the mixing ratio to achieve a harmony of taste.

8> Immersion

The temperature of the tertiary mixed solution is warmed to 30 to 40 ° C., and then immersed in the mixed solution in orange fruit flesh (with flattened slices) equal to the blending ratio, and then uniformly shifted up and down every hour. Soak for 5 to 8 hours so that the mixed solution is uniformly transferred into the citrus fruit. Inducing ripening of tannin in the citrus fruit. Increasing the concentration improves the invention product so that it tastes dark in small quantities.

9> Mixed

Into the mixer, put a mixture of orange juice and thickened orange flesh with uniform immersion, and the same amount of mixed solution and remaining tea into the mixer, and rotate for 10 minutes at a power of 3 phase 5 hp 250rpm. Ensure uniform mixing.

10> pressurized transition molding

  The uniform mixture of orange pulp and tea leaves is a power three-phase 10 horsepower 250rpm of a pressure crusher at a pressure of 5 to 8kg / ㎠ [紅 茶 Tea] The volume is compression molded to a size of 2 to 4 mm while transferring into the tissue.

11> ripening and drying

A mixture of dark orange pulp and tea leaves, which have been transformed and molded, is aged for 15 to 20 hours in a dryer at 30 to 40 ° C., and the sweet and sour collagen vita citrus orange tea [紅 茶 Tea is made and touched tea Sweet and sour collagen Vita Citrus Fruit 紅 茶 Tea is made of collagen to form a glossy film on the epidermis and inhibits the oxidation of vitamin C and black tea. Prevents incense changes.

12> Fracture Screening

Dry Touching Tea Sweet and sour collagen Vita Citrus Tea is crushed to 1 ~ 2mm size at the top of the crusher rotating at the power of three-phase 5-horsepower 100-200rpm. Automatically and uniformly sorted to 1-2 mm size.

13> Injection

Selected Impressive Tea Sweet and Sour Collagen Vita Citrus Tea Orange is infused into a disposable filter paper bag and made into a disposable tea bag.

14> Packing

Impressive Tea Made of Disposable Filter Paper Tea Bags The sweet and sour collagen Vita Citrus Tea is packaged with silver foil and polyethylene film (PE) for moisture-proof packaging and packed in boxes with 10 to 100 tea bags Tea Sweet and sour collagen Vita citrus [柑橘 Orange] black tea [紅 茶 Tea fruit leaching tea] is prepared.

2. Concrete process.

Step 1: Selection of Raw Materials

The main raw materials are citrus fruits and orange tea, citric acid for sour and sugar free stevioside for sweetness, and orange Stevioside is selected and composed to improve and neutralize the taste, and vitamin C and collagen are selected as functional ingredients, and collagen is selected and composed of the film and tissue cohesion to prevent oxidation of vitamin C. Raw materials of natural fruit vita orange black tea, revolutionary new paradigm of leaching tea with sour and sweetness, are selected and composed. Select and configure

Second Process: Mixing Standard and Composition Ratio

Black Tea Leaf: 45 to 54% by weight

Orange flesh: 37 to 28% 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

Total: 100% by weight Impressive tea It consists of the blending ratio of the sweet and sour collagen Vita citrus orange tea.

3rd Step: Crushing Black Tea

Purified black tea [紅 茶 Tea] is crushed to a size of 8 to 15 mesh by a crusher (日本 寺 田 製作 所) which is decelerated and controlled to 120 to 160rpm with a power of three-phase 220V.

4th process: expanding the surface of cut oranges

The purchased citrus orange [柑橘 Orange] put the citrus in 5 to 10% salt water tank which can inject air through the pipe at the bottom and wash for 5 to 10 minutes, then move the citrus to the flowing water tank to wash again for 5 to 8 minutes By removing the foreign matter and cut the three-phase 5 hp 60 to 120rpm with a vegetable cutter to cut oranges [柑橘 Orange] to the size of 2 to 4㎜ to enlarge the surface to the section to make a good transition.

5th process: 1st mixed aqueous solution

Manual stirrer single-phase power 1 by pouring 5 ~ 10 times of pure water into the plastic barrel in the same amount as the mixing ratio in a plastic bucket and warming it to 25 ~ 30 ℃ based on the volume of collagen. Aqueous solution of collagen by rotating at 4 hp 250rpm and stirring water for 5 to 10 minutes with agitator to dissolve the collagen in water to make an aqueous solution and stopping the stirring for 3 to 5 minutes and then stirring again for 3 to 6 minutes. Make (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 and mix the collagen aqueous solution with the mixed (citric acid, vitamin C, stevioside) aqueous solution, rotate it with a single-phase power 1/4 hp 250rpm with a manual stirrer, and stir the water with stirring for 5 to 10 minutes. The aqueous solution mixed with the side and collagen is prepared in order to achieve harmony of taste.

8th Step: Immersion

After maintaining the temperature of the third mixed aqueous solution at 30 to 40 ° C., immerse the flesh of sliced citrus fruits with the same blending ratio in the mixed aqueous solution so as to achieve a uniform transition by up and down exchange every hour. After immersion for 8 hours, the mixed solution is uniformly transferred into the orange flesh, and the orange juice absorbs the mixed solution and tannins in the orange flesh. It induces the ripening of astringent taste of) and improves the taste with fresh sweetness and increases the transfer of sweet and sour taste.

Step 9: mix

Put orange juice with uniform dipping and mixed aqueous solution of transferred additives and black tea with same mixing ratio into a mixer and rotate for 10 to 15 minutes at a power of 3 phase 5 horsepower 250rpm. To achieve uniform mixing.

10th step: pressure transfer molding

Orange pulp and tea leaves are uniformly mixed with electric power three-phase 10 hp 250rpm of pressure crushing machine at a pressure of 5-8kg / ㎠ and orange pulp and aqueous solution紅 茶 Tea] Pressurized and transferred into the tissue 2 to 4 mm in size, so the volume of citric acid, steviosides, vitamin C, citrus [柑橘 Orange] pulp, the tea [] Tea] to increase the purity.

Step 11: ripening and drying

A mixture of citrus fruit and black tea leaves, which have been transformed and molded, is aged for 15 to 20 hours in a dryer at 30 to 40 ° C. or less, and the sweet and sour collagen vita citrus orange tea [紅 茶 Tea is made and the tea of the impression Sweet and sour collagen Vita Tangerine [柑橘 Orange] tea is made from collagen to form a shiny film on the epidermis that binds the tissues to inhibit the oxidation of vitamin C and tea. To prevent changes in taste and aroma.

Step 12: crush screening

Dried tea of sweet and sour collagen Vita Citrus Tea [쇄 Orange] is crushed into 1 ~ 2mm size at the top of the crusher rotating at the power of three-phase 5-horsepower 100-200rpm. Automatically and uniformly sorted to 1-2 mm size.

Process 13: injection

Selected Impressive Teas Sweet and Sour Collagen Vita Citrus Tea Black Orange Tea is infused into a disposable filter paper bag and made into a disposable filter paper tea bag.

Process 14: packaging

Impressive tea made of disposable filter paper tea bag Cold and sour collagen vita Orange Tea is packed with silver foil and polyethylene film (PE) and packed in a box with 10 to 100 tea bags. We produce sweet and sour collagen vita citrus black tea (fruit leach tea) of impression combined use.

3. Example

Step 1: Selection and Composition of Raw Materials

The main raw materials are citrus fruits and orange tea, citric acid for sour and sugar free stevioside for sweetness, and orange Stevioside is selected and composed to improve and neutralize the taste, and vitamin C and collagen are selected as functional ingredients, and collagen is selected and composed of the film and tissue binding force to prevent oxidation of vitamin C. Raw materials of well-being leaching of sugar-free, colorless, preservative-free fragrance-free teas were selected by selecting raw materials of natural fruit vita orange tea, a revolutionary new paradigm of leaching tea with sour and sweetness. Select and organize them.

Second Process: Composition and Ratio of Mixing Standards

Black Tea Leaf: 48 (Weight)%

Orange flesh: 34 (weight)%

Citric Acid: 5% by weight

Stevioside: 3% by weight

Collagen: 7% by weight

Vitamin C: 3 (weight)%

Total: 100% by weight Impressive tea Determined by the composition and proportion of sweet and sour collagen Vita Citrus Orange Tea.

3rd Step: Crushing Black Tea

Black tea, which is purchased and selected, is crushed to a speed of 140 rpm with a power of three-phase 220V. The black tea is shredded to a size of 12 meshes.

4th process: expanding the surface of cut oranges

Purchased citrus orange [柑橘 Orange] put the citrus in 7% brine tank which can inject air through the pipe at the bottom, wash it for 7 minutes, move the citrus to flowing water purification tank and wash it again for 6 minutes to remove foreign substances. It is a vegetable cutter that decelerates to 80 hp at 5 hp and cuts oranges into 3 mm in size to enlarge the surface with slices to make a good transition.

5th process: 1st mixed aqueous solution

Only one collagen of the same amount as the mixing ratio is placed in a plastic bucket and purified water heated to 28 ° C. is poured 10 times based on the volume of collagen (injection). Rotate to 8 minutes by stirring the water with agitation (攪拌) collagen is dissolved in water to make an aqueous solution, and then stirred for 4 minutes and then stirred for 5 minutes to 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 single-phase power 1/4 horsepower 250rpm and stir water with stirring for 8 minutes, and citric acid, vitamin C and stevioside are dissolved in water to make aqueous solution of citric acid, vitamin C and stevioside and stirring for 4 minutes Stop and stir again for 5 minutes to produce a mixed solution of citric acid, vitamin C, and stevioside. Plastics should be used to prevent loss of vitamins.

Step 7: mixing the tertiary aqueous solution

Mix and mix the collagen aqueous solution with the mixed (citric acid, vitamin C, stevioside) aqueous solution, and then rotate by manual stirrer single-phase power 250 hp 250rpm and stir the water with stirring for 8 minutes, and citrate, vitamin C, stevioside , Collagen to form the same aqueous solution with the blending ratio to achieve the harmony of taste.

8th Step: Immersion

The temperature of the tertiary mixed solution was kept at 35 ° C., and then the fruit juice was dipped into the orange juice slices of the same ratio as the blending ratio.浸漬) The mixed solution is uniformly transferred into the orange flesh, and the orange juice absorbs the mixed solution and the tannin contained in the tissue of the orange flesh. Aging of the astringent taste of) induces a taste improvement, increasing the taste of the product to a sweet and sour taste.

Step 9: mix

Put the same mixture of mixed aqueous solution and leftover additive tangerine pulp and the remaining additives into the mixer into a mixer and rotate it for 12 minutes at 250rpm of three-phase power of 5 horsepower. Mix.

10th step: pressure transfer molding

Orange pulp and tea leaves are uniformly mixed. Power of three-phase 10 horsepower 250rpm in a pressure crushing machine. Pressure of 6kg / ㎠ Orange Citrus pulp and aqueous solution The volume is compression molded into 3 mm size while transferring into the tissue.

Step 11: ripening and drying

A mixture of dark tangerine flesh and black tea leaves, which have been transformed and molded, is aged for 18 hours in a dryer below 35 ° C, and the sweet and sour collagen Vita citrus orange tea is tea. Sweet and Sour Collagen Vita Citrus Orange Tea is a collagen tissue bond that forms a shiny film on the epidermis, inhibiting the oxidation of vitamin C and black tea. Prevents incense changes.

Step 12: crush screening

Dried Touching Tea Sweet and sour collagen Vita Citrus Tea is crushed into 2mm size at the top of the crusher rotating at the power of three-phase 5-horsepower 150rpm. Sort evenly by size.

Process 13: injection

Selected Impressive Teas Sweet and sour collagen Vita Citrus Tea Black Tea is infused into a disposable filter paper bag to make disposable filter paper tea bags.

Process 14: packaging

Impressive Tea Made of Disposable Filter Paper Tea Bags Cold and warm combined with sweet and sour collagen Vita Citrus Tea, which is packed with silver foil and polyethylene film (PE) and packed in a box with 100 tea bags. Invented tea of sweet and sour collagen Vita citrus [柑橘 Orange] tea (fruit leach tea).

□ 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, the color is red when you drink tea called 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, humidity, and the time of picking the tea leaves, Kida method, and storage conditions.The faster the harvest 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. Polyphenols in tea leaves are free catechins with a mild bitter taste, ester type catechins with a bitter and astringent taste, and combined catechins with a strong bitterness and a mild astringent taste.Tannin of persimmon is separated from protein. 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 the concrete data, the scent of green tea and black tea is subdued everywhere in our lives. 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 What is good, usually green tea is said to control diabetes, blood pressure, prevent heart disease and tooth decay, detoxify heavy metals, remove odors, prevent skin damage and aging and anticancer activity.

The benefits of black tea and camellia senensis stem 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. ”

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 my blood, fell. Said.

Along with oxidized LDL, the "SP-selectin" concentration, which is 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 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. It can be prevented. ”

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 related to angiogenesis, 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 patients with gastric cancer or gastritis, and drinking green tea reduces the risk of gastric cancer, even when considering other factors that cause 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 put 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 are water (75 to 80%), but the soluble component is less than 50% of the solid content. 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 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. 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, the administration of catechin supplementation to hypertensive spontaneous and stroke-induced rats suppressed the increase in blood pressure in the rats, and the latter resulted in a delayed stroke time and long lifespan.

(7) antibacterial and detoxification

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

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

(8) inhibitory action of tartar formation

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

(9) anti-allergic and immune system activation

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

(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.

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

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

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

The world's mandarin came to Jeju Island during the plant study of the French priest, Esmile J. Taque, who was working at the Catholic Church of the Red Cross (currently Blessed Monastery) in Seohong-dong in 1901. This was the beginning of the cultivation of Jeju's mandarin citrus plant, which was donated to the state's citrus plant in 1911.

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

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

Jeju's unique scenery gives us plenty of room, and Jeju's citrus farming industry, which has established itself as a source of Jeju's address, is the place where Seohong-dong, Seogwipo-si always prides itself on the hearts of all the people. I have grown up.

West Hongdong is called Hongro because it is surrounded by peaks and its topography is like a brazier. According to the literature, Honghong-dong was opened in 26th year of the Goryeo Dynasty King Chungryewang, divided into 1 year-dong and Seoyang-ri, Gwanghae-gun, and recorded as Honghong-ri and Seohong-ri 32 years later. Lee and Seogwi-eup were promoted to the city in 1981.

Before Literature Records, the story of Ji-Jun-Sang by Chu-Su-Ho (Hun-Su-Ho) was introduced during the King's reign (1105--1), suggesting that a colony was already formed in the era.

The ruins of history include the Grand Palace, Sol Dae Wat, Hyanggyo Bridge, Oewat, and the pine trees planted in 1910 on Saturn with dirt due to the poor front of the village are now considered as Seogwipo's first citrus fruits. You can feel the pulse and breath of the ancestors because of the cool ground and the Buntojeon.

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

Tangerines can relieve mental stress and contain citric acid, which is very active in relieving fatigue and metabolism, washing cholesterol, preventing arteriosclerosis, and stabilizing blood pressure.

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

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

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

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

The tangerine peel removes the wall and makes the energy smooth, but if you eat a lot of flesh, you can also have a wall.

The tangerine peel is called dermis and is used for pandemic influenza, gastrointestinal diseases, swelling and shellfish poisoning. People who catch a cold often boil a tangerine peel in sugar water and drink it.

"The Benefits of Nine Tangerines from Seogwipo Citrus Museum"

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

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

First, appetite promotion

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

Second, the health scores of pregnant women

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

Third, skin beauty effect

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

Fourth, fatigue recovery

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

Fifth, hypertension prevention

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

Sixth, promoting healthy children

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

Seventh, cold prevention

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

Eighth, promoting constitution improvement

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

Ninth, with motion sickness

For those who suffer from car sickness while traveling, the aroma and refreshing taste of tangerines will soon relieve unpleasant feelings and relieve nausea.

Citrus fruits have an excellent effect on obesity and cholesterol.

The Rural Development Administration's Nanji Agricultural Research Institute announced on the 23rd that it confirmed this effect by feeding the rats with dried citrus feed mixed with citrus peel and pulp.

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

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

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

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

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

Tangerine is the most alkaline food containing vitamin C among winter fruits. Originated from southern China and India or peninsula, tangerines are widely grown in warm regions all over the world these days.

Tangerine, which has been cultivated in Jeju Island in Korea since ancient times, is called dermis or cheongpi, and it has been widely used for the treatment of various diseases as herbal medicine.

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

The fragrant tangerine's unique flavor is the complex combination of sugars, organic acids, amino acids, minerals, and vitamins in the fruit. The substances that influence the taste of tangerine are sugar and citric acid, and the content of sugar and citric acid varies as the tangerine matures. Unripe green fruit is low in sugar, high in citric acid content in sour taste, and ripe tangerines have a reduced citric acid content, increased sugar content, and have a sweeter taste.

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

This is due to the rich vitamin C and citric acid in it. Vitamin C strengthens gums and blood vessels, heals wounds quickly, prevents rough skin, and restores fatigue.

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

The mandarin contains vitamin P called hespyridine, which is effective in preventing arteriosclerosis and hypertension because it inhibits permeability of capillaries and restores fragility.

The amount of vitamin C required for adults is 70mg per day. One medium-sized tangerine contains about 40mg of vitamin C, so if you eat two tangerines a day, you can get enough of it.

Also, do not throw away the tangerine peel, dry it to make tangerine green tea can be a good medicine. Tangerine tea, which can be widely used for colds, diarrhea, headaches and digestive agents, is recommended to boil 10g of dried tangerine peel in 400ml of water and drink 2-3 times a day.

Citric acid

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

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

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

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

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

It is widely used in food, medicine, and industry as acidic agent, PH regulator, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverages.

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 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 exposed to side effects, unlike artificial sweeteners that are sweet 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 solutions or ethanol, and the contained parts protect the animal's outer space with collagen of animal shells, claws, nails, horns, fins, and water 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. The collagen is injected to remove dent scars or wrinkles. The skin test is done first, and when it is okay, it is usually 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 restile are not special substances such as paraffin or silicone that have been used in the past, but they are special biomaterials 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 15 mg is recommended for pregnant women and 90 mg 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 desires of human beings. In order to satisfy the universal knowledge that collagen is essential for maintaining beauty and youth, it was used as a raw material of drinking leaching tea, which represents the well-being culture. Effect.

It is the effect of the invention to satisfy the preferences of teenagers and twenties with the revolutionary change of the culture of tea.

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

It is an effect achieved by the present invention as a leaching tea by a new paradigm that changed the consciousness that it cannot be a leaching tea by the flesh of natural orange.

The sweetness of the tea that you feel free to drink in bed remains on the lips until the morning, and the well-being contribution that leads the new tea culture is the effect of the present invention.

Sugar leaching of sugar-free, colorless, preservative-free and synthetic fragrances, which can always be reduced by people suffering from adult obesity or diabetes due to sugar, contributes to the well-being culture of the present invention. Another effect.

It is an effect of the present invention to lead the tea culture of a new concept of sweet and sour flavor to teenagers and 20s who prefer coffee.

Table 2 shows the sensory effects differentiated by comparison with the present invention manufactured by Example and popular products on the market

division Sweet and Sour Collagen Vita Citrus Tea Brown Rice Green Tea Pure green tea Raw material selection 40 people (100%) Palatability 32 people (80%) 4 people 2 people Cold tea 31 people 6 people 3 people Whole car 30 persons 7 people 3 people

The table shows the results of tasting with 20 men and 20 women in their teens and 20s.

Comparing the raw materials used, the question of choice was to select products using collagen and oranges as raw materials, demonstrating that the functional properties of the raw materials are important factors in determining the purchase of the products.

What kind of car will you buy after you drink? 80% of the present invention selected the present invention is the result of the taste and aroma showing excellent palatability.

Currently, the domestic market of green tea-based products is 250 billion won, and the sweet and sour collagen Vita Citrus Orange tea, which is the present invention, can secure more than 80% (200 billion) market. The result is proof.

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 Orange Tea (fruit leach tea).

Sour sweetness is a result of proving that teenagers and 20s are a favorite sign, and proved that the popular customers of the products manufactured by the present invention are young people.

references

Food Industry (Semunsa Temple)

Drugs and Humans (Life and Dreams)

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

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Claims (1)

Step 1: Selection of Raw Materials The main raw materials are citrus fruits and orange tea, citric acid for sour and sugar free stevioside for sweetness, and orange Stevioside is selected and composed to improve and neutralize the taste, and vitamin C and collagen are selected as functional ingredients, and collagen is selected and composed of the film and tissue cohesion to prevent oxidation of vitamin C. Raw materials of natural fruit vita orange black tea, revolutionary new paradigm of leaching tea with sour and sweetness, are selected and composed. Selecting and configuring the process; Second Process: Mixing Standard and Composition Ratio Black Tea Leaf: 45 to 54% by weight Orange flesh: 37 to 28% 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 Total: 100% by weight of sweet tea Plant composed of blending ratio of sweet and sour collagen Vita Citrus Orange tea; 3rd Step: Crushing Black Tea A factory that shreds black tea with 8 to 15 mesh size by using a crusher that reduces and regulates the purchased and selected black tea to 120 to 160rpm with the power of three-phase 220V. ; 4th process: expanding the surface of cut oranges The purchased citrus orange [柑橘 Orange] put the citrus in 5 to 10% salt water tank which can inject air through the pipe at the bottom and wash for 5 to 10 minutes, then move the citrus to the flowing water tank to wash again for 5 to 8 minutes Removing foreign matters and cutting the tangerine [柑橘 Orange] to a size of 2 to 4 mm with a vegetable cutter that is decelerated at 60 to 120 rpm in three phases, so that the surface is expanded into slices to make a transition well; 5th process: 1st mixed aqueous solution Manual stirrer single-phase power 1 by pouring 5 ~ 10 times of pure water into the plastic barrel in the same amount as the mixing ratio in a plastic bucket and warming it to 25 ~ 30 ℃ based on the volume of collagen. Aqueous solution of collagen by rotating at 4 hp 250rpm and stirring water for 5 to 10 minutes with agitator to dissolve the collagen in water to make an aqueous solution and stopping the stirring for 3 to 5 minutes and then stirring again for 3 to 6 minutes. Making process; 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 and mix the collagen aqueous solution with the mixed (citric acid, vitamin C, stevioside) aqueous solution, rotate it with a single-phase power 1/4 hp 250rpm with a manual stirrer, and stir the water with stirring for 5 to 10 minutes. Forming an aqueous solution in which side and collagen are mixed in order to achieve a harmony of taste; 8th Step: Immersion The temperature of the third mixed aqueous solution is maintained at 30 to 40 ° C., and then, the immersed flesh of orange slices with the same blending ratio is immersed in the mixed aqueous solution, so that uniform transition is achieved by vertical flow every hour. 5 to 8 hours of immersion in the mixed solution into the citrus fruit orange juice so that the orange juice absorbs the mixed solution and tannins in the orange flesh ( Tannin) process to induce the ripening of astringent taste to improve the taste with a fresh sweetness to increase the transfer of sweet and sour taste; Step 9: mix Put the same mixed solution of citrus fruit and orange juice with uniform immersion in the mixture and put the same tea into the mixer and rotate for 10-15 minutes at 250rpm of three-phase power. Uniform mixing process; 10th step: pressure transfer molding Orange pulp and tea leaves are uniformly mixed with electric power three-phase 10 hp 250rpm of pressure crushing machine at a pressure of 5-8kg / ㎠ and orange pulp and aqueous solution紅 茶 Tea] process to increase the purity of citric acid, stevioside, vitamin C, citrus fruit, orange tea by compressing the volume into a size of 2 to 4 mm while pressure-transferring into the tissue; Step 11: ripening and drying Sweet and sour collagen Vita Citrus Citrus Tea by stirring and drying the mixture of Citrus Fruit and Black Tea Leaf, which has been transformed and molded, in a dryer below 30-40 ℃ for 15 to 20 hours. [紅 茶 Tea] is made and touched tea Sweet and sour collagen Vita Tangerine [柑橘 Orange] Tea is made of collagen to form a shiny film on the epidermis that binds the tissues to oxidize vitamin C and tea. Preventing the change in taste and aroma; Step 12: crush screening Dry Touching Tea Sour / Sweet Collagen Vita Citrus Tea [Orange] Black Tea [紅 茶 Tea] is crushed into 1 ~ 2mm size at the top of the crusher rotating at 100 ~ 200rpm. Automatically sorting uniformly to 1 to 2 mm in size; Process 13: injection A step of making a disposable filter paper tea bag by injecting 1 to 2 g of the selected sweet and sour collagen vita orange [柑橘 Orange] tea into a disposable filter paper bag; Process 14: packaging Impressive tea made from disposable filter paper tea bags Cold and sour collagen vita citrus [柑橘 Orange] is wrapped by silver foil and polyethylene film (PE) with aromaproof packaging and packed in a box with 10 to 100 tea bags. We produce sweet and sour collagen vita citrus black tea (fruit leach tea) of impression combined use.