KR20060100300A - Green tea beverage - Google Patents

Abstract

Many processed foods are flooded today, and when they are manufactured or packaged, they contain many artificial additives or harmful substances, such as preservatives and pigments. In Korea, the incidence of cancer is not related to the increase in consumption of processed foods.

The present application describes various harmful factors such as bisphenol A's environmental hormone substance caused by the internal coating agent in iron cans, and artificial chemicals such as artificial pigments, preservatives, and artificial flavors. It is an application to find a way to protect the health of a human being.

The present application relates to a composition for properly blending green tea or green tea extract in a beverage containing such harmful chemicals as a method for protecting human health from harmful chemicals contained in today's beverages. It has been filed to contribute to human health by eliminating or reducing the effects of substances harmful to the human body contained in foods using green tea. It is hoped that this application will be widely implemented and help people's health.

Processed foods of the present application are cola, cider, flavored carbonated beverages, coffee, chocolate beverage, cocoa beverage, functional warm beverage, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, tomato juice, Applied to carrot juice, pineapple juice.

According to the present invention, processed foods containing green tea are prepared by crushing or crushing green tea leaves or young stems in the original shape or in a suitable size to be eaten as it is, or when preparing processed foods as it is, or using green tea ingredients in water or edible. After extraction with alcohol, this extract can be used or the concentrate of this extract can be used in the manufacture of processed foods.

Bisphenol A

Description

Green Tea Beverage

Invention related to the existing green tea drink is similar to the invention as shown in Korean Patent Publication No. 1998-76960 (Soft drink based on green tea leaves), but this is a simple green tea drink with the green tea itself as the main raw material. Only the number of people who consume this green tea drink is extremely limited compared to the general drink, so the contribution to national health is actually small.

However, the present invention is intended for a variety of beverages that are consumed by most of the people, but contains a significant amount of chemicals such as pigments and flavors,

Looking at these existing commercial food products, it contains a lot of artificial flavors, artificial colors, and various additives that are harmful to humans, and focuses mainly on taste and aroma to deceive consumers' tastes. Considering health hazards, there are insufficient aspects to prevent this.

Iron cans used as containers for drinking water are coated inside the can to prevent corrosion of the iron and increase water tightness. In this coating, an environmental hormone substance called bisphenol A is eluted into the can upon heating. Thus, canned beverages (cola, cider, flavored carbonated beverages, coffee, chocolate drinks, cocoa drinks, functional beverages, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, Most of this bisphenol A is dissolved in the contents of tomato juice, carrot juice, pineapple juice, and is often consumed by humans.

Of course, this type of beverage is usually manufactured by mixing various chemicals such as preservatives, artificial flavors, artificial colors, etc., even in general PET bottles that are not packed in iron cans, so the more beverages containing these chemicals, the healthier it is.

Even in PET bottles, long term storage of synthetic chemicals occurs.

KSA detects susceptible environmental hormones such as bisphenol A, diethylhexyl phthalate (DEHP), diethylhexyl aditate (DEHA), styrene dimer, and styrene trimer. It is said.

In particular, boiling water was placed in the bottle and analyzed for water. Bisphenol A was detected from 1.1 ppb to 1.9 ppb in all 11 bottles.

As shown in the above examples, many beverages are commercialized and flooded today, and these foods contain large amounts of synthetic chemicals such as pigments, flavors, and environmental hormone substances, which are unhealthy, and threaten human health. Beverages are not products that consider human health, but rather products that focus on increasing sales by improving taste, color, and aroma, and especially foods enjoyed by children and adolescents.

The present applicant is so sad that the present inventors have found a way to remove or reduce the harmful components of these processed foods and have applied for the present application to help people's health.

As mentioned above, in order to realize a healthy society by reducing or eliminating the harmfulness of these beverages, which are frequently consumed by most people and contain large amounts of chemicals such as pigments and flavors, it is necessary to find an economical and appropriate method. Technical problem of the present application.

Types of beverages subject to the present application include cola, cider, flavored carbonated beverages, coffee, chocolate beverages, cocoa beverages, functional warm beverages, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, tomato juice, carrot juice, pineapple As a juice, it has become a favorite food of most modern youth. However, as the intake increases due to various unhealthy additives and chemicals, the situation is unhealthy.

While entrepreneurs are concentrating on color and taste and only increasing sales with bad raw materials, the health of the people is eating a little.

As a result of devising a method of not harmful to people's health even when a large amount of unhealthy drinks are ingested, the applicant has considered adding green tea as the best method, and in an amount suitable for the most economical and practical health promotion effect. It is intended to contain green tea ingredients.

Green tea has several health-friendly features, such as:

Prevents cancer, lowers cholesterol and prevents atherosclerosis, antidiabetic effect, and source of vitamin C. Skin beauty effect, prevention and treatment of cold, prevention of hepatic tissue damage due to drinking and smoking, strengthening of blood vessel wall with rutin, prevention of dementia, treatment of rheumatoid arthritis, prevention of damage of environmental hormone (endocrine disorder), heart disease and stroke Reduced risk, hypolipidemic effect, blood pressure increase inhibitory effect, food poisoning prevention effect, tooth decay prevention effect (fluoride coating effect on tooth surface, bactericidal action against tooth decay bacteria), antioxidant activity, anti-aging effect, heavy metal removal effect, fatty liver Prevention, diet effect, anti-allergic effect, detoxification effect of tobacco, bad breath and odor removal effect, tea fragrance ingredient function, alkaline constitution improvement effect, inflammatory treatment effect, memory and judgment enhancement, immunity enhancement, stress relief, constipation improvement effect , Caffeine arousal, anti-inflammatory, antibacterial, hypertension or vascular atherosclerosis, anticancer, sedative, other It has various functions that are beneficial to the human body such as detoxification effects such as poisons or heavy metals, but it is cumbersome for people to consume it because they have to drink tea, and people who do not have a taste for tea rarely use this good green tea function. to be. Thus, the present inventors have made the present invention to more easily and economically, to reduce the detoxification of harmful substances in real time by allowing the people to eat green tea at the same time when ingesting processed foods.

Some examples of green tea's health-promoting effects, including the case of reducing green tea's environmental hormone effects, are discussed below.

In the case of the decrease in the environmental hormone effect of green tea, a hard-core shipbuilder at the Seoul National University Veterinary University Public Health School said that green tea could prevent the increase of female hormone caused by environmental hormone.

According to this paper, a week of mixed reactions of suspected environmental hormones, bisphenol A and Zenithine, with 2 g / ml and 10 mol / mol, respectively, of breast cancer cells containing the female hormone estrogen, were observed for a week. Breast cancer cell number doubled.

However, in the same experiment, the catechin component of green tea was added to 10,000 mol, and the increase of breast cancer cells was observed. The number of breast cancer cells increased twice as much in the test that only the bisphenol A was reacted with the breast cancer cell line, but in this experiment, the increase in breast cancer cells was not changed.

This study suggests the possibility of preventing environmental hormone damage of estrogen (female hormone) receptors. Dr. Kang advised to drink more than a cup of green tea a day, adding 110 g of dried green tea leaves to 200 ml of water and eluting 110 mg of catechin.

If you look at the detoxification function of green tea, vitamin C, caffeine, aspartic acid and alanine amino acids in the green tea promotes alcohol decomposition and diuretic alcohol quickly excreted alcohol. `` Gwangah, '' written in China 2,000 years ago, writes that drinking a tea breaks it.

In the case of green tea's cancer prevention function, Professor Ahn Woong-sik (College of Gynecology, Gangnam St. Mary's Hospital) said that the main ingredient of green tea was uterine cervical dysplasia (the preliminary stage of cervical cancer). Symptoms that turn into an abnormal form), the patient reported that the dysplasia had been cured. Ahn tested 11 patients with dysplasia with polyphenol extract, the main ingredient of green tea, twice a week for 8 weeks.

Ahn said that all 11 patients had disappeared the human papillomavirus, the cause of dysplasia, and that the dysplasia had also disappeared. Cervical cancer, which affects 27 out of every 100,000 women, is known to develop from HPV infection and through cervical dysplasia.

In the case of green tea's cholesterol lowering effect, a paper published by Kyungwon University Family Affairs published the study on the effect of green tea on blood pressure heart rate and serum lipid concentration in hypertensive rats. The concentrations were 37.9 ± 2.2 mg and 37.5 ± 1.7 mg, which were lower than the control group 45 ± 2.1 mg.

According to the present invention, if the beverage is mixed with green tea or mixed with green tea ingredients, it will be a great help to the health of people.

The present invention is a beverage type (cola, cider, flavored carbonated beverage, coffee, chocolate beverage, cocoa beverage, functional warm beverage, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, tomato juice, carrot juice, pineapple The composition of the juice) is a beverage food that can promote the health of people by appropriately blending the green tea or green tea ingredients in the processed foods.

According to the present application, a method of containing the green tea component in processed foods may be divided into a method of directly mixing green tea leaves with processed food ingredients and a method of mixing a green tea component extracted solution or a concentrated concentrate (extract). The method is to mix green tea with raw food as it is in the wet state or dry it, and make it suitable size (to be crushed or powdered as it is) and mixed with processed food. As a method of extracting the green tea component, the green tea component is extracted by leaching it in a solvent such as water or edible ethyl alcohol (ethanol), and then using it as it is or by concentrating. When green tea is extracted from water, the water is boiled to remove air and dissolved oxygen, and green tea is added to this hot water to reduce browning and extract most of the active ingredient.

Ethanol can be divided into edible (alcohol) and industrial ones. Of course, ethanol is used to extract green tea in ethanol. The solvent for green tea extraction may be purified water or alcohol or a mixture of purified water and alcohol.

In the processed foods of the present application, mixing green tea extracts is more preferable than directly putting green tea leaves, but of course, green tea leaves may be added after being crushed to an appropriate size.

The most preferred method when using green tea leaves is to store the green tea leaves or young stem raw materials in a dry state, and then use them by crushing or crushing them into the granules necessary for use.

Hereinafter, the preferred embodiment of the present invention is illustrated as follows. Of course, the present invention is not limited to this embodiment.

To drink types (cola, cider, flavored carbonated beverage, coffee, chocolate drink, cocoa drink, functional ion drink, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, tomato juice, carrot juice, pineapple juice) In the embodiment of the ingredient combination according to the present application in each beverage type beverages (cola, cider, flavored carbonated beverages, coffee, chocolate beverages, cocoa beverages, functional ion beverages, Sikhye, orange juice, apple juice, pear juice, grapes) 99 ～ 99.9% of the beverage components of juice, citrus juice, tomato juice, carrot juice, pineapple juice) and 0.1 ~ 2% of the green tea extract formulated in each beverage are 0.01 ~ 0.2% as dry green tea. It consists of. At this time, when blending green tea leaves (including crushed ones) directly, it is appropriate to add 0.01% to 0.2%.

At this time, if the green tea content is less than 0.1% as a green tea extract, it is hardly expected to have an effect. If the green tea content exceeds 2%, the content of green tea is too high, which increases the cost and reduces the unique taste of each beverage.

The above embodiments are examples of the food raw material composition when using green tea directly in processed foods (using green tea leaves and young stems as it is, or crushed into a suitable size or crushed into powders) and using green tea extracts. Although described, the present application is not limited to the scope of the examples.

The following shows a preferred embodiment of preparing the extract of the green tea component.

Embodiments of the process for producing the extract of green tea is purified water (tap water is first removed by the residual chlorine passed through the activated carbon filter or the like) 1m ³ and a pressure-heating or boiling at atmospheric pressure of 1 atm to 100 ℃ dissolved in water oxygen After removing, add 20 ～ 100kg of green tea and soak for 20 ~ 30 minutes. This is 2 to 10% (weight ratio) extract.

If you do not remove the air and dissolved oxygen in the water, the brown color of the extract will easily occur. Of course, the decompression heating removes air and dissolved oxygen from the water without raising the water temperature to 100 ° C.

The extract of the green tea thus prepared may be used by concentration. At the time of concentration, distillation under normal pressure or reduced pressure is performed.

At this time, when the fermentation spirit (ethyl alcohol component) is added to the purified water, the green tea components are more well balanced. Of course fermentation alcohol is more expensive than water, but when alcohol is removed by distillation, this alcohol can be reused. When alcohol is added, green tea is better extracted even at low temperatures as the amount of alcohol is increased.

Fermented alcohol is ethanol as the main component (more than 95%), but it may contain even a small amount of toxic substances harmful to health (* Quality standards of fermentation alcohol: methanol content less than 0.5mg / ㎖) Extraction temperature of green tea components when using fermentation alcohol is ethanol It is more preferable to extract at a higher temperature than the boiling point of methanol while below the boiling point of.

Since the boiling point of ethanol is 78.3 ℃ and the boiling point of methanol is 64.7 ℃, the extraction temperature of green tea components using alcohol is recommended to be between 65 ℃ ~ 75 ℃ at normal pressure of 1 atm. Of course, when using a solvent to extract green tea mixed with water and alcohol, it is good to remove the air and dissolved oxygen in the water mixed before mixing with the alcohol.

The alcohol component distillation after extracting the green tea component is first distilled at 78.3 ° C to 100 ° C at 1 atm to recover the ethanol component first. Of course, ethanol can be recovered first by distilling at a temperature below the boiling point of ethanol above the boiling point of ethanol according to the set pressure conditions under reduced pressure distillation under 1 atm. Thus, reuse of this recovered ethanol saves money.

After extracting the green tea components, the alcohol is first distilled and removed, and when it is necessary to concentrate the extract, it is distilled by heating it to the boiling point of water (100 ° C. at 1 atm) or higher. At this time, if distillation under reduced pressure can be easily distilled at lower temperature, energy is saved.

The above described a preferred embodiment of the method of manufacturing the green tea extract of the present applicant according to the solvent, but does not limit the manufacturing method of green tea extract so that the green tea component extract used in the present application is produced only by the above-described manufacturing method.

Types of beverages consumed by children and adolescents (cola, cider, flavored carbonated beverages, coffee, chocolate drinks, cocoa drinks, functional beverages, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice, It can protect human health from the harmful effects of various pigments, synthetic chemicals, etc. contained in tomato juice, carrot juice, pineapple juice) and other unhealthy ingredients.

In particular, the type of drink is a favorite food of children and adolescents, the health hazards of the type of drink is hardly known to people and is being consumed.

The present application is the only way to prevent the harmful effects of such consumed beverages and to protect the health of those who consume them by adding green tea to the beverage, such as the detoxification effect of green tea, although it seems simple, It is an optimal invention which has no other method than the application.

This application is an invention that considers all three important aspects, such as the effect of removing and reducing harmful substances, the aspect of maintaining the intrinsic taste of beverages, and the economical amount of green tea added.

By using the present invention as well as detoxifying action of green tea, by using the effects of various bioactive substances such as vitamin C can be a great help to the health of those who consume. Therefore, it is considered that the contribution to national health is considerable.

It also reduces the incidence of increasing cancer in today's people, improves mental health and prevents children from eating cereals, prevents damage from environmental hormones, prevents tooth decay, and detoxifies other synthetic chemicals. It is expected to be a great help to people as an effect.

The present application can reduce the adverse effects of these chemicals in the shortest time by incorporating green tea in the beverages that people like to eat but containing unhealthy ingredients, and simultaneously ingest chemicals and detoxification. It is characterized by the fact that even people without special preference for green tea (especially children and adolescents) can easily reduce the detoxification of harmful substances and enjoy the beneficial effects on health.

The present invention differs from the existing inventions because the existing invention is merely a green tea drink containing the green tea as a main ingredient, and the people who consume it are extremely small compared to general beverages, and thus, actually contribute to the public health is small. .

However, the present application is intended to implement a healthy society by reducing or eliminating the harmfulness of these chemicals by adding green tea to various kinds of existing beverages that are frequently consumed by most of the people, but containing a large amount of chemicals such as pigments and fragrances. Is very different in its function and purpose.

The present application is not a commercial invention to increase sales by the taste and aroma of green tea, but is a invention with a deep meaning and purpose to protect human health. It will be a stronghold for the health of people.

Although the principle of the present invention is simple, it is necessary to clearly identify the harmful substances to be removed and to find the best method for removing the risks, and to find and select green tea as the optimal substance, and to add the proper amount of green tea suitable for protecting the health. Considering the fact that the selection of reasonable amount so that there is no problem that people prefer in terms of economics and taste, in fact, is actually more beneficial to health than any complicated invention. Therefore, the present invention is considered to be one of the most excellent inventions that can protect human health among the inventions related to food.

Claims (2)

Types of beverages containing green tea or green tea ingredients (cola, cider, carbonated carbonated beverages, coffee, chocolate drinks, cocoa drinks, functional beverages, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice , Tomato juice, carrot juice, pineapple juice) when green tea leaves are shredded to a certain size and blended, the green tea is characterized in that the green tea is contained in the beverage so that the dry green tea is in the range of 0.01% to 0.2%. Drink. Types of beverages containing green tea or green tea ingredients (cola, cider, flavored carbonated beverages, coffee, chocolate drinks, cocoa drinks, functional beverages, Sikhye, orange juice, apple juice, pear juice, grape juice, citrus juice) , Tomato juice, carrot juice, pineapple juice) when blending the green tea extract beverage containing green tea, characterized in that the beverage contains a green tea component extracted from dry green tea in the range of 0.01% to 0.2% by weight