KR20090007656A - Emotional lemon tea - Google Patents

Abstract

A lemon leached liquid tea composition, and a method for preparing the lemon leached liquid tea composition are provided to improve the taste and the perfume. A lemon leached liquid tea composition comprises 30-70 wt% of the lemon flesh; and 30-70 wt% of the lemon grass. Preferably the lemon flesh and the lemon grass are pulverized finely, and the lemon leached liquid tea composition contains no sugar.

Description

Lemon tea composition and method for manufacturing the same {Emotional lemon Tea}

The present invention is a technical field for transferring the fresh lemon pulp into the lemon grass by a physical method, a drying technology for preserving the flavor of the lemon, a technical field having a high-purity flavor by compression molding, to improve the uniform flavor The technology of inventing lemon tea of the world based on the aging technology, the technology of crushing and crushing cutting, the technology of forming a mixture and the technology of creating a flavor suitable for the taste of the world.

10-2006-0047878 (2006.05.28.), 10-2006-0045431 (2006.05.26) and others filed by the same applicant as the applicant of the present invention, which transferred collagen and vitamin C citric pulp into the tissue of tea. .

Developing flavors that are most appropriate to the unique tastes of continental culture, race, and faith, and developing new flavors of pure lemon for the purpose of lemon tea loved by all ages. The technical task to develop, the technical task of selecting the raw material suitable for the purpose, the technical task of determining the mixing standards and composition ratios in order to obtain the desired flavor, the technical task of sorting and washing the raw lemon, and cutting the raw lemon Technical problem, Technical problem of crushing lemongrass, Technical problem of mixing for composition suitable for the purpose, Technical problem of aging for rich flavor, Technical problem of compression transfer molding to compress for rich flavor, and flavor Technical problem of drying and homogeneous granulation for preservation and long-term storage Technical task of crushing and sorting, technical task of sanitizing and sanitizing for long-term preservation, technical task of injecting for convenience, technical task of packing and inspecting for goods, technical task of extracting for liquid, and concentration The technical problem to be, the technical problem to sterilize, and the technical problem of injecting and packaging for a product is a problem of producing lemon tea compositions of the world.

In order to achieve the above object to be solved for the purpose of the present invention, the technical steps clearly and concisely present the step-by-step object and method as a means for solving the problem by process as follows.

The first step ((P 001)) is a technical step of selecting raw materials, the main raw materials are lemon pulp and lemon grass, the citric acid is selected for sourness, and the stevioside is selected for sweetness with no sugar. Make up, select citric acid vitamin C stevioside for sour and sweet, make up lemon flesh and lemongrass and stevioside to preserve long-lasting fresh and soft sweetness, and select collagen to increase efficacy value Vitamin C citric acid lemon pulp is selected, and lemon pulp and collagen are selected as the vitamin C, antioxidant film and raw material's tissue cohesion to prepare the raw material of well-being leaching tea of sugar-free, pigment-free preservative-free synthetic fragrance. It is the technical stage of selection.

The second step (P 002) is a technical step of determining the mixing criteria and the composition ratio, the lemon flesh 30 to 70% by weight, lemon grass 70 noodle 30 weight% as a standard, lemon pulp 25 to 45% by weight, lemon grass 45 Neji 30% by weight, 7 to 5% by weight citric acid, 7 to 5% by weight of vitamin C, 6 to 10% by weight of stevioside, 10 to 5% by weight of collagen as 100% by weight of the formulation and composition ratio This is a technical step.

The third step (P 003) is a technical step of screening and washing raw lemons. The same amount of lemon [lemon] is selected and the lemon [lemon] is put in a 5-8% salt solution tank and air is injected. 10-10 minutes through the up and down flow of the lemon [lemon] and blood (果皮) to wash the foreign matter and move again to the lemon [lemon] purified water tank in the same way using air for 10 to 15 minutes It is a technical step to clean raw lemon by removing residual salt and foreign substances in blood.

The fourth step (P 004) is a technical step of cutting, cutting the fresh lemon [lemon] using a power three-phase two-horsepower cutter to cut the lemon [lemon] 1 to 3 mm to the lemon piece It is a technical step that facilitates the transition of penetration of the mixture by enlarging the surface of the pulp.

The fifth step (P 005) is a technical step of crushing the lemongrass, the lemon grass of the same amount as the blending ratio is crushed to 2-3 mm through a three-phase two horsepower 60rpm crusher to enlarge the surface of the lemongrass to penetrate and transfer Is a technical step to easily formulate a crushed lemongrass composition.

The sixth process (P 006) is a technical step of mixing, lemon flakes and crushed lemongrass is first mixed with a power three-phase 5 horsepower 250rpm for 15 to 30 minutes to form a crushed lemon mixture, the same amount of vitamin C, stevioside, collagen, and citric acid are mixed in the same manner in the second method to form a raw material mixture, and the third mixture of the shredded lemon mixture and the raw material mixture under the same conditions and conditions as described above (the complex mixture) It is a technical step to create.

The seventh step (P 007) is a technical step of aging, containing 20 to 40kg in a plastic container under conditions of maintaining 70 to 80% of the water content of the mixture to mature for 2 to 6 hours at room temperature to improve the flavor to taste concentration It is a technical step to form a aging compound by minimizing the loss of vitamins to avoid fermentation of the iron container to achieve the purpose of achieving high penetration and uniform penetration and transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The aged composite mixture is a three-phase 10 horsepower 250 rpm with a shredder of 4 to 6 kg / cm 2 into the aged composite mixture. The raw material is transferred into the lemongrass tissue, and the lemon pulp and the lemongrass are crushed again, compressing the volume to a size of 2 to 3 mm to form a molding compound mixture, which facilitates extraction during leaching and has a strong flavor. It's a technical step that makes it into a process.

The ninth process (P 009) is a technical step of aging and drying, the molding compound mixture is aged in the drying chamber at 30 to 40 ℃ for 1 hour to reverse the drying and repeat the ventilation for 20 to 30 hours while drying the dry composite mixture It is a technical step that prevents vitamin C oxidation and prevents changes in taste and aroma by forming and forming a film on the epidermis by lemon pulp or collagen.

In the technical step of crushing by the tenth step (P 010), the dry composite mixture is crushed to 1 to 2 mm at the top of the crusher of the power three-phase three horsepower 40 to 60 rpm, and automatically 1 to 2 at the bottom by a triple network. It is a technical step of forming a selective composite evenly in mm.

Technical step of sterilizing by the eleventh process (P 011), 15 to 120 at 80 to 95 ℃ depending on the speed of the screw rotation and the temperature of the pipe sterilization barrel is applied to the screening mixture with high temperature instantaneous sterilization (HTST) It is a technical step to create a sterilized complex by sterilization.

As a technical step of injecting the twelfth process (P 012), it is a technical step of forming a disposable tea bag by injecting the sterile composite mixture into the disposable filter paper bag by 1 to 2 g by automatic injector.

As a technical step of packaging in the 13th process (P 013), the packaging method of lemon tea composition, characterized in that the disposable tea bags are wrapped in silver foil and polyethylene film (PE) in the direction of moisture-proof packaging and put into a box of 10 to 100 tea bags after inspection. to be.

As a technical step of extracting the 14th step (P 014), the aged dry compound prepared in the ninth step (P 009) is put in an extraction tank with a three-phase 5 horsepower 30 to 60 rpm reducer, the weight of the mixture Based on 60 to 70 times the purified water (淨水 clean water) with a solvent at 110 to 150 ℃ 70 to 140 minutes by automatic stirring (抽出) is a technical step of forming a mixture extract.

The fifteenth step (P 015) is a technical step of filtration, and the mixture extract is filtered one to three times through an automatic suction filter of 250 to 350 mesh with a power three-phase 10 to 20 hp. It is a technical step of preparing an extract.

The sixteenth step (P 016) is a technical step of concentrating, whereby the filtrate mixture extract is concentrated to 1 to 65 Brix with a concentrator of 1 to 10 ^-3 Torr to form a concentrated mixture extract.

The 17th process (P 017) is a technical step of sterilization, and the concentrated mixture extract is subjected to high temperature instant sterilization (HTST) according to the speed of screw rotation and the temperature of the pipe sterilization barrel at 30 to 120 It is a technical step of forming a sterilized mixture extract by ultra-sterilizing.

The 18th process (P 018) is a technical step of injection packaging, lemon tea composition manufacturing method, characterized in that the sterilized mixture extract is injected into the heat-resistant bottle 25 to 2000ml and automatically shut the lid (shut) to induce vacuum by cooling to be.

Through the intrinsic properties and functional effects of the raw materials of the composition to know the functional effects of lemon leaching and liquid tea, and to suggest the functional properties rising through the mixing of the composition through the sensory test.

1. Characteristics and functional effects of raw materials.

1>. Lemon

If not pruned by the cattle trees or shrubs and fruits of Rutaceae, it becomes a broad-leaved shrub or cattle trees 3 to 6 m tall.

Young leaves are vivid red, but gradually turn green. Some varieties of young branches are angled, with sharp spines on the underarms.

Sweet scented flowers are rather large, with one or several bunches on the underarms. Buds are reddish, with white flowers on the inside and reddish purple on the outside.

Fruits are egg-shaped, broad, with small bumps, and the fruit is 8 to 10 pieces. The outer shell turns yellow when ripe, and some varieties are thick and have a preemption on the surface.

The white cottony lining of the inner shell is called the middle skin (中果皮: also known as albedora), which is almost tasteless and is used as the main ingredient for making pectin.

Seeds are small, egg-shaped, pointed, but without seeds. The flesh has a strong sour taste due to citric acid, which accounts for more than 5% of the weight of lemon juice. Lemon juice also contains a small amount of vitamin B.

The ancient Greeks and Romans did not know lemons, but it was passed between Spain and North Africa from 1000 to 1200 years, after which crusader warriors found fruit growing in Palestine and spread it throughout Europe.

In 1494 it began to grow on the Azores in the middle of the Atlantic, most of which was brought to England. Linne, an 18th-century Swedish botanist, thought lemon was a variant of Citrus medica, but today it is divided into two distinct species.

Prior to that, Lisbon from Australia and Eureka from California-growing young trees were the main varieties of lemons.

However, from the mid-twentieth century, new, better-growing varieties, such as Frost Lisbon and Frost Eureka, have been improved to become more resistant to fungal infections and other plant diseases.

Currently, only a limited number of places are planted, mainly in the tropics and subtropics. When grown as a commercial crop, the citrus young plants, such as sweet oranges, grapefruit, mandarin oranges, shower oranges, and tangelo, are brought into close contact with the desired lemon varieties. The young plants of these species are more uniform in appearance than lemons. It is also used as a large tree (臺 木) because it is strong against various diseases of roots.

Relatively cool, climate-free regions, such as the coast of Italy and California, are suitable for growing lemons. Lemon trees are often planted in orchards at 5-8 m intervals. Flowers bloom all year round and fruit is harvested 6 to 10 times a year. The size of the lemon on the market is about 5cm in diameter. Fruits are green, picked up properly, and stored for three months or longer.

The young trees will reach fruiting after three years of planting, but five years later they will have enough fruit to be brought to market, and one tree can hold about 1,500 lemons a year.

Lemons are easily bruised, so you should always be careful when picking them up or carrying them, such as wearing gloves. Particular attention should be paid to the storage and transportation of fungal diseases.

Harvested lemons are graded by color maturity in grocery packaging. Since yellow is fully ripe, it should be sold immediately, and green lemons should be stored until yellow.

The major lemon producers are the United States and Italy. Other lemons are also produced in Spain, Greece, Turkey, Argentina, Lebanon, Chile, Brazil, Israel, Australia, Tunisia, South Africa, Algeria, Cyprus and Portugal. About half of the lemons produced are sent to the greengrocer's market.

Lemon juice is an ingredient in dessert foods such as darts (a type of fruit pie) and traditional American lemon meringue pies. Lemons are also used to enhance the taste of various poultry, fish, and vegetable dishes because of their uniqueness. Lemonade made from lemon, sugar and water is popular in hot weather, and the lemon juice itself can be drunk directly into the tea.

Important by-products of lemons include citric acid, calcium citrate, lemon oil and pectin. Lemon oil is used in perfumes, soaps, and seasonings. It is mainly produced in Sicily. Citric acid makes drinks, and pectin is an important ingredient in making fruit jelly. In medicine, it is used for the treatment of intestinal diseases such as anti-bleeding agents and plasma extenders.

The nutritional content of lemon is 90.4% of water, calories 37kcal, sugar 9.6g, calcium 60mg, phosphorus 13mg, iron 0.2mg, sodium 4mg, potassium 120mg, vitamin B 은 0.06mg, B₂ 0.03mg, nicotinic acid 0.2 Citric acid is the sour taste of lemon with mg, C 90mg.

Tartrate, glucose, limonene and citral, especially vitamin C, are high in the skin and there is a substance called ferricin.

Lemons have been used as natural vaccines to detoxify the body's poison. The Romans of the third century believed that lemon was the antidote of all poisons. Telling it well is the story of two prisoners thrown at vipers.

One had eaten lemons before, so he could save his life after being bitten by a poisonous snake, but the other died without eating lemons. Scattering lemons on fish dishes comes from the belief that lemon juice and its powerful ingredients dissolve fish thorns in the neck.

However, it is only recently that lemons, which have been widely used as a diuretic antiperspirant astringent in folk medicine, have begun to be evaluated based on scientific research. As the results of lemon research were published one after another, it was found that lemon is effective against anti-cancer effects, diabetes complications, and prevention of hypertension, and is an excellent beauty and diet agent.

Learn more about the ingredients and benefits of lemons that are readily available throughout the year. Diabetes, which is increasing every year in Korea, is one of the representative adult diseases. What's scary about diabetes is, first and foremost, many serious complications.

Without proper treatment, diabetes can lead to complications of kidney function such as kidney failure and neurological disorders such as cataract arteriosclerosis or imperfections.

Recently, a research team at Nagoya University, Japan, attracted attention by arguing that lemon was excellent for preventing the complications of diabetes.

Diabetic rats were fed a diet containing 0.2% of erythrocitrin, which is found in the flesh and flesh of lemon, for 4 weeks, while other rats with the same diabetes were fed iocitrin-free.

As a result, the rats fed the diet containing eriocitrine had a lower amount of lipid peroxide in the blood due to oxidative stress and a lower amount of D M A oxidative injury in the urine. This is because Eriocitrine, an antioxidant in the lemon, strongly inhibited free radical damage in diabetic rats.

Free radicals are the source of energy in our bodies, which kills viruses and also has the action we need. However, too much free radicals can be a cause of serious diseases such as diabetic atherosclerosis cancer Alzheimer's disease and have been considered as an important factor of diabetes complications.

Free radicals are generated by daily breathing, but are increased due to psychogenic stress, strong ultraviolet rays, food additives and exhaust fumes, excessive exercise, and excessive drinking.

 The more active oxygen, the stronger the oxidative power in the body is subjected to oxidative stress. This oxidative stress is an antioxidant that can be obtained from foods that we usually eat. In other words, the harm of free radicals can be suppressed to some extent by eating.

Foods with antioxidants include lemon, sesame, green tea, and red wine olive oil. Among them, lemon is rich in vitamin C and has been known as an excellent antioxidant food.

But recent studies have found that lemons contain an excellent antioxidant called erythrocitrin, a type of flavonoid, in addition to vitamin C. What's unique is that this iocitrin is rarely found in other citrus fruits, such as oranges and grapefruit, and is rich in lemons and limes.

Eriocitrin contains 200 mg in 100 g of lemon peel and 20 mg in 100 ml of lemon juice. Lemon juice to prevent food poisoning and bacterial diarrhea is widely used in Vietnam and Taiwan.

Lemons work by replenishing moisture, making the blood tender to sticky in the summer, which is also effective in preventing cerebral infarction. In addition, even if your body lacks water due to diarrhea, drinking lemon juice will help you replenish it.

Another important effect of lemons is to boost immunity. In Vietnam, where folk remedies using lemon juice are active, lemon juice is used in patients with hemorrhagic diarrhea caused by bacteria. Patients who are not physically able to use antibiotics can drink lemon juice slowly over 6 hours and absorb it in the intestine slowly. The bacteria are released outside the body and the body's immunity is improved to relieve diarrhea.

In general, lemon juice is recommended to drink as much as possible during the day when the stomach activity is the most active and it is effective to drink slowly over time. If you don't like the sour taste of lemons, squeeze one lemon and mix it with about 180 ml of water and drink it with some sugar or honey.

Citric acid contained in lemon juice has the effect of oxidizing foods to break down fatigue substances and boost metabolism. Vitamin C, which is rich in lemon, also boosts immunity by strengthening blood vessels and mucous membranes.

Therefore, if you drink a lot of lemon juice will quickly recover from fatigue, the cold does not catch well and the skin is hard. In addition, lemon is rich in active ingredients not only in juice but also in fruit skin, and especially on skin, it shows outstanding effects.

In addition, lemon peel contains limonine, citral, and mitronal, and these ingredients also help to eliminate bad odors such as bad smell and foot odor.

Lemon oreolol is also effective in removing dead skin cells, so if your arm or heel is rough, rubbing it with lemon peel is effective. Flavonoids, which are high in lemon juice as well as in lemon juice, are excellent for smoothing and softening the skin.

In order to protect your tired skin in the summer and feel the chilly energy in the morning and evening, you can take a fresh and fresh lemon bath to wash away the fatigue of the season. A lemon bath that absorbs the dissolved lemon in water while the whole body is relaxed in warm water is a health bath that can utilize both the active ingredients of lemon and juice.

To do this, first rinse a fresh lemon, then place the lemon on a flat surface, roll it gently with your hands, and cut it in half so that the juice and fruit components are well dissolved in water. Place the sliced lemon in the water and slowly dip it into the bath. Squeeze the lemon in the water and rub the keratinous elbows and knees with lemon.

If you smoke a lot, then rubbing around the nails with a slice of lemon is also effective in removing the yellowed nicotine. After you leave the bath, rub your feet and the back of your hands with a slice of lemon floating on the water to make your skin white and shiny.

The lemon slices that accompany dishes at party or banquet statues are rarely eaten by Koreans, while Chinese people often eat them without leaving them.

After eating a greasy meal, you know that eating lemons can help you break down fat quickly and prevent weight gain. The Chinese people came close to lemons because of the name of Huata, who was active in the Three Kingdoms period.

He is already well-versed in medicine, having already performed anesthesia surgery about 1,700 years ago. Hua Tao did not leave medical books, but his teachings were passed down to the next generation because of the prescriptions he left in Chinese temples.

Being able to lose weight with lemon juice is one of the most popular folk remedies that have had a great influence on the Chinese.

The lemon diet, he says, first washes one lemon, cuts it into circles, puts it in a bowl of about 600 ml of water with seeds, and boils it on a strong fire for 10 minutes.

When the amount of water is reduced to about 200ml, add some sugar. Cool the lemon boiled water and finish it after lunch.

However, you do not need to drink it every day, and drink once a week is enough. After that, reduce the amount of meal a little, do not have a snack, and exercise to lose weight without a healthy health is the point of the Huata lemon juice diet.

Also, Italian opera singer Luciano Pavarotti is known to love lemon juice as a diet.

My wife's devotion to her husband's health care recommends drinking some honey in lemon juice instead of breakfast for some time. Lemons are effective in dieting, most notably because of vitamin C, which is rich in about 50mg of 100g of lemon juice, experts say.

In this way, vitamin C-rich lemon intake improves the blood flow of the whole body, which is because the metabolism becomes active, it is easy to lose weight.

While you're common with lemon juice, you may feel that your lemon is sour that it's hard to eat, unlike other people. This is evidence that your body is acidic due to fatigue and stress, so it's better to increase the amount of lemon juice you drink. Doing.

2>. Citric acid

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

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

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

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

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

It is widely used in food, medicine, and industry as acidic agent, P H 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 F D A as G R A S (Generally Recognized As Safe) 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 10th report of the F A O / W H O Expert Committee stipulates that citric acid, calcium citrate, potassium citrate, and sodium citrate are not toxic to the human body, placing no limit on daily intake.

3>. Lemongrass [lemongrass scientific name Cymbopogon citratus]

Country of origin: Perennial crest with Asia, West India, Africa, Tropical Asia.

The height is 1 to 1.5 meters, the leaves are sparse, the root leaves are thin, and the stem leaves are long. Lemon scent throughout the grass. It is cultivated in wetlands for oil extraction and distributed in the tropics.

Lemongrass is a citrus like lemon and contains 70 to 80% of essential oils and is used as a lemon scent. It is used as a fragrance such as medicine, candy, soap, perfume and rinse.

It clears blood, is effective in relieving nervous system fatigue, and relieves loose skin. When you have a cold, lamp diffusion, bathing, and suction are effective and sterilizing.

It is an oil that makes elastic skin soft and is effective for removing oily skin and skin impurities. However, use with caution as sensitive skin may cause skin irritation.

If you spread the lamp for mood improvement, emotional awareness and recognition, you can see the effect, use it for facial cosmetics to remove fatty skin and sebum, and use the fragrance of oil in the lamp diffusion method indoors in the summer. Good for maintaining the atmosphere

If you have an unpleasant or fresh scent, you can mix it with mandarin or orange oil, and drop one or two drops of lemongrass oil in your closet to give it a refreshing scent.

It is a representative herb used for indigestion, abdominal pain, anorexia, gastroenteritis, circulatory, lactic acid removal, circulation, massage, poultice, and inhalation.

4>. 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 cultivated in South America, including Paraguay and Brazil, as well as in China, Thailand, and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3-8% stevia and are similar in sugar to sugar. Stevia dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. However, pure products are expensive due to the refining process.

Stevioside (Stevioside) can be used as a sweetener for obesity prevention and treatment, prevention of tooth decay and diabetes, and because it does not have calories when used in food processing, it can prevent corruption and suppress the growth of microorganisms.

When you make ice cream or ice cream, add 12 to 13% of sugar, and if you replace some with stevioside, you can not only reduce calories, but also improve your refreshment. It can be used instead of expensive sorbitol or artificial sweetener saccharin in fish paste, fish sausage, seasoned fish, and can be used for soft drinks, coffee or tea.

In addition, soy sauce or the like can increase the delicious taste. In addition, steviosides do not have the browning reaction that sugars cause with amino acids and are suitable for processing soy sauce such as soy.

Stevioside seems to be a highly stable natural sweetener that has not been revealed yet, unlike artificial sweeteners that have a sweet taste but have side effects.

Indigenous peoples of South America dried stevia leaves for hundreds of years and used them to powder, but there was no doubt about their stability, and the results of chronic toxicity tests in Japan reported no stability problems. Therefore, stevioside, a natural sweetener, is expected to be used more and more in place of artificial sweetener and sugar. 1g of calories is very low, 4 calories.

5>. Collagen

△ With collagen

Collagen is a very important fibrous Albuminoid that fills cells between cells in humans and animals.

Collagen is always present in the area where many cells are collected, and especially collagen is present in skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen (Collagen) has been used for a long time for food, collagen is composed of 18 kinds of amino acids, and when a human ingests collagen and its denatured gelatin, it is broken down by digestive enzymes in the digestive tract like other proteins. It is absorbed in the form of amino acids.

Collagen enhances immune function, promotes cell regeneration, strengthens joints, and has an excellent effect on skin beauty by activating skin metabolism and maintaining moisturizing power.

Collagen is synthesized much in the human body, but since its production decreases after 20s, the elasticity of skin as well as the collapse of gums, muscle pain, damage of blood vessel walls, especially free radicals in the air. Radicals cause blotch, blemishes, etc., caused by the appearance of a pigment called lipofsin on the face exposed to much sunlight.

In order to prevent and treat these diseases, foods high in collagen, processed foods and collagen cosmetics should be used.

Collagen refers to all proteins that are insoluble in salt solution or ethanol, and the contained part protects the animal's outer space with collagen of animal shells, claws, nails, horns, fins, and bones. It contains muscle fibers or fat tissue and connects muscles and other tissues, such as tendons, ligaments, and fascia.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water and has amino acid groups such as glycine, proline, and oxproline.

Collagen is a type of fibrous protein that acts as a link between cells. In human body, it is mainly present in organ membrane, articular cartilage, cornea of bone, bone and skin, etc. It is especially important as a component of calcium in the skin and the component of the dermis layer that causes wrinkles. .

Collagen is found in fish, chicken wings and tendons. They are broken down into amino acids in the intestine, then synthesized into collagen and supplied to organs, epidermis, muscles, and joints throughout the body. However, after the age of 20, the amount produced in the body is sharply reduced, which slows down the body's metabolism.

Calcium is released from the bones that lack adhesive, and cartilage is deficient in water, making the body less flexible. Wrinkles and blemishes are the result of collagen deficiency as much as 70% of the dermal layer of the skin.

The first thing that comes to mind when wrinkles is collagen. Collagen is a type of fibrous protein that makes up our body and plays a crucial role in maintaining cell elasticity. As you age, collagen synthesis decreases, causing your skin to lose elasticity and begin to wrinkle.

Therefore, for tight skin, it is necessary to supplement the amount of collagen synthesis. The most widely known retinol ingredient promotes collagen synthesis and helps to improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. To promote skin collagen production, it increases elasticity and is characterized by an excellent cell regeneration effect.

Collagen is a group of fibrous proteins contained in animal bones, cartilage, fish scales, etc. 16% of our body is protein, of which 1/3 is collagen and special cells are astrocytes, chondrocytes, bone cells, muscle Synthesized mainly from fibrous cells, collagen plays an important role in every part of the human body, especially about 33% of chondrocytes make up the bones of the human body.

△ Use of collagen (Collagen)

The swelling lip bulges to enhance the sensuality with the molding material. Collagen is injected to remove dent scars or wrinkles. It is first tested for skin reactions and is usually injected for 6 months. Recently, they have used their own collagen.

As a raw material for cosmetics, collagen has excellent moisturizing power and is used as a raw material for preventing wrinkles.

It is used as a beauty ingredient in collagen velvet, collagen mask, etc., and as a raw material for protein treatment.

As a raw material of food, it is used as a raw material for health supplement foods and special nutrition foods, and for the purpose of distributing collagen to skin care, bone, cartilage, etc. In Japan, collagen is added to plum wine in recent years.

In addition, collagen-related applications are being actively researched and are being developed as materials for medicine, artificial skin, artificial blood vessels, and artificial organs.

△ Collagen (Collagen) injection

Collagen and restylene are not special substances such as paraffin or silicone that have been used in the past, but they are special biological materials made by extracting high concentrations of the same ingredients as the skin components of the human body.

It is the same as the ingredients in the human body, so it is absorbed after a certain period of time, so it is necessary to repeat injections every few months. However, it does not change the skin color or surface, so it can be activated immediately after the procedure and does not cause inconvenience to life.

△ Collagen relationship with our body

The keratin that makes up the hair is structurally similar to collagen, and the main component of the cornea of the eye is collagen. Its dentin is 18% collagen, and the gums and the fascia are mainly collagen.

70% of the dermis below the skin's epidermis is collagen, and the hands and feet, the main ingredient, keratin, is structurally similar to collagen.

Collagen is involved in the composition of various internal organs, and 50% of the cartilage that connects the joint bones to the collagen is collagen.

80% of bone organic matter is collagen, and 80% of tendons that connect bone and muscle are collagen.

△ The role of collagen (Collagen)

There are approximately 5 million types of protein in the human body, of which 3 to 40 percent are collagen. Among them, 70% of the skin is collagen.

The amount of collagen in your bones also accounts for 20% of your bone weight. Because there are cartilage in the joints of the intervertebral discs and knees of the spine, it is possible to move the body flexibly.

Collagen is the glue between cells. Human bones are made primarily of calcium and collagen.

When human bones are compared to reinforced concrete buildings, the equivalent of reinforcing steel is collagen, and the equivalent of concrete is calcium.

Recent research has shown that it strengthens the power of macrophage and lymphocytes, increasing the power of immunity.

△ Function of collagen (Collagen)

It has the function of the adhesive function of the cell, the function of the proliferation of the cell, the function of the constituents of the body and organs, the function of the hemostatic action, the activation of the cell function and the strengthening of immunity.

△ Relationship between eating collagen (Collagen) and skin

In order to stimulate metabolism, restore body flow, and restore normal function, it is necessary to replace new collagen in the body by actively ingesting new high-quality collagen. Collagen can be replaced with new ones even if it is old.

When collagen is used as a cosmetic, it moisturizes the dead skin and instantly reduces wrinkles and moist feelings, but it does not reach the dermis, which causes spots. Therefore, in order to supply collagen to the dermis and regain youth, eating is the quickest way.

△ Causes of skin aging and wrinkles

Wrinkles occur due to the loss of collagen and elastic fibers in the dermis, resulting in a loss of elasticity due to elastin and collagen degeneration. So, if you supply enough collagen, the wrinkles will gradually disappear and you will return to your young, elastic skin.

△ collagen to make flow in the body

Nutrients absorbed from the small intestine are passed through the blood vessels to each cell, and nutrients from the capillaries are delivered to each cell by the collagen acting as a bridge.

Waste is also transported through the collagen to the blood vessels, where it is released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

△ Collagen (Collagen) and bone

When collagen is eaten, people with low bone density or weak joints feel the effect first.

Bone is made of 30% calcium and 70% collagen, which is formed by the absorption of calcium into collagen fibers.

Collagen fibers are made of steel and calcium concrete to create a structure called bone.

If the steel frame (collagen fiber) is old, the bond with concrete (calcium) is weakened and the building (skeleton) collapses.

When collagen is fresh, calcium adsorption rate is high, but when collagen is aging, the adsorption power decreases, and the bone becomes rough.

In addition, 50% of the bones are collagen, which is difficult to contain water when the collagen is aging, and the wear of the bones is accelerated, and the bones collide with each other, causing the bone to change shape or pain, and cause various joint symptoms. Will be.

Lack of collagen in the joints has been shown to cause arthritis, and lack of collagen in the 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.

6>. Vitamin C (Ascorbic acid Ascorbic acid)

Vitamin C acts as a powerful biological reducing agent, collagen formation, the synthesis of neurotransmitters such as dopamine, noepinephrine and tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound recovery 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.

Sources of vitamin C are vegetables and fruits. Especially high foods include green peppers, pepper leaves, pimans, kale, cabbage, spinach, and vegetables such as kiwi, oranges, strawberries, and tomatoes.

The average is 155% of the recommended amount of vitamin C intake per person in Korea, 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 to 70 mg regardless of gender. An additional 15mg is recommended for pregnant women and 90mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for ages 1-9, 50 mg for ages 10-15, and 70 mg for adults aged 16-19 years.

The body usually handles an excess of 1 gram of vitamin C, but it can handle diarrhea, but eating 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.

Vitamins are very important as regulators of physiological metabolism in our bodies. Vitamins, in very small amounts, act as a catalyst for metabolism in the body and promote physiological functions by facilitating the chemical reaction of decomposition or synthesis.

This is important and necessary, but because it can not be made in the body can be said to be an organic compound that must be consumed in plants. Energy sources for forming and maintaining the human body include nutrients such as proteins, fats, and carbohydrates.

These are indispensable to the human body, and vitamins are responsible for promoting their metabolism in vivo and for their role as nutrients. Vitamin activity requires the three major nutrients of protein, fat, and carbohydrates to work smoothly in the body and form bones, blood, and muscles.

Vitamins are very small, but they act as lubricants that facilitate chemical reactions in vivo. Therefore, when this lubricant is reduced or disappeared, various obstacles occur.

How important vitamins are and how life is an essential nutrient has been slowly revealed by many studies. And as a lot of research has been conducted and elucidated, it is connected to the basic life phenomena of living organisms. After a Polish scientist named Huk named it a vitamin in 1912, about 20 vitamins have been discovered. Vitamins are expressed in mg and I. U (international units).

Vitamin comes from two words: Vita, which means life, and Amine, an organic nutrient. A vibrant vitamin from its name is not only essential for optimal health, but also the best organic compound in the skin.

Recently, taking vitamin C and applying it in order to prevent aging and maintain youthful spread. This is because vitamin C prevents aging of human body by eliminating harmful oxygen which is the main cause of aging.

A typical function of vitamin C is to whiten the skin. In addition, it prevents the excessive production of melanin pigment to relieve the production of blemishes and freckles, and also excellent in the sun protection effect, and serves to keep the skin taut by eliminating wrinkles by making collagen.

Vitamin C can absorb up to 20 times more skin than it eats, according to a study in the Department of Preventive Medicine, University of Wisconsin.

That's why everyone may have been lying on their face with cucumbers or kiwis. Unfortunately, despite these efforts, the nutrients supplied by natural packs are so large that they are difficult to absorb effectively into the skin. In particular, pure vitamin C is easily destroyed by air and heat, so it is hardly absorbed by natural packs.

However, since vitamin C made of cosmetics is absorbed into the skin in the state of 'L-Ascorbic Acid' and is recognized as pure vitamin C, unstable vitamin C can be effectively activated in the skin stably.

Absorption and metabolism

Vitamin C reaches its highest blood level after 30 minutes for intravenous injection, and after 4 hours it is excreted in vitro through urine and respiratory organs. Therefore, absorption at regular intervals is important for maintaining blood levels. For example, if you take 6g of vitamin C per day, it is wise to take 1.5g in four portions rather than 3g in the morning and evening.

When taken orally, it is absorbed through the mucous membranes of the digestive system, including the mouth, stomach and small intestine. The higher the dose, the lower the absorption rate. For example, 250 mg is absorbed by 80%, but 2,000 mg may be absorbed by only 50%.

If oral vitamin C is administered orally, the amount of absorption varies from person to person. Some people can't absorb more than 1,000 mg a day, but some people can absorb more than 30,000 mg a day. This is called the intestinal resistance limit of vitamin C that each individual can absorb. The intestinal tolerance limit of vitamin C may increase in dose if taken continuously.

Natural ascorbic acid is mostly present in the form of Ascorbigen (ascorbin bound) in combination with Indole (a compound of colorless crystals, flavors and reagents that melt at low temperatures). That is, vitamin C of natural raw materials does not have a sour taste in a salt state.

When taken orally, vitamin C is esterified with minerals to increase absorption and eliminate irritation to the digestive system. Esterized vitamin C absorbs quickly and does not irritate the gastrointestinal tract. Therefore, even people who can not eat irritating foods because of ulcers can be taken. It is called Calcium ascorbate if it is esterified with calcium, Sodium ascorbate if it is esterified with sodium, and Magnesium ascorbate if it is esterified with magnesium.

function

Vitamin C is essential for the synthesis of collagen, an important component of blood vessels, muscles, ligaments and bones. Collagen refers to connective tissue as a linker of proteins in the body. All tissues such as skin, bones, ligaments, etc. can be strong when the connective tissue is complete. Scurvy is a state in which fibroblasts exist between cells, but without collagen fibers.

When vitamin C is administered, collagen is produced within a few hours. Therefore, vitamin C is closely related to the structure of teeth, bone formation, and normal maintenance of capillary walls. In a scurvy state all this balance is broken. Scurvy is a state in which bleeding occurs in areas where pressure is applied as collagen tissue between cells collapses. Bleeding is a phenomenon in which the capillary wall is weakened and destroyed as the pressure on the subcutaneous tissue drops.

Therefore, lack of vitamin C causes bones to break, growth stops, and normal tissue replaces calcified cartilage with connective tissue. Anemia appears as a result of poor hematopoiesis. Vitamin C also affects the absorption of iron. The dentin structure of the teeth changes, the gums are sponged, and bleeding occurs.

It strengthens the connective tissue between cells, so that wounds and burns can be healed quickly, and the cells in the arterial vessel walls are healthy, so the heart rate is constant and the peripheral blood vessels are broken.

Vitamin C is also involved in the synthesis of a neurotransmitter called Norepinephrine (norepinephrine biochemical). Neurotransmitters are essential ingredients for the brain's function to control emotions. To turn fat into energy, fat must be transported from the tissue to the mitochondria and burned. The fat is transferred to the mitochondria by a protein made up of tiny molecules called carnitine. Vitamin C is also necessary for the synthesis of carnitine.

Recent studies have shown that vitamin C is also involved when cholesterol is metabolized into bile acids. This metabolism may be related to the regulation of cholesterol in the blood and to gallstones and digestive power.

This vitamin is an antioxidant. The antioxidant action of vitamin C is to oxidize itself to reduce the other party. That is, vitamin C itself is oxidized while reducing substances such as iron and copper that are already oxidized. This process removes the oxidized and unused, and protects the intestinal components such as iron and copper from oxidation. It is also involved in the regeneration of vitamin E, a fat-soluble vitamin.

Vitamin C is present in all living plant cells. Germinates from seeds and grows and accumulates in each part of the plant. It is also present in all animal tissues, but humans and some types of animals cannot be synthesized in the body and must be consumed as food.

Deficiency (Scurvy)

In the 1700s, the British Navy knew that it was possible to cure scurvy by eating foods rich in vitamin C, such as oranges and lemons, but the separation of vitamin C was not possible until the early 1930s.

Scurvy symptoms are easy to bleed, seizures, hair loss and teeth fall easily, joint pain and edema appear. These symptoms are the weakening of collagen-containing tissues such as blood vessels, connective tissue and bones.

An early symptom of vitamin C deficiency is a lack of carnitine, which carries fat, which results in decreased energy production due to lack of ability to burn fat, or fatigue due to lack of neurotransmitter (Norepinephrine). Scurvy is rare in civilized countries, but it is often caused by overeating in childhood.

Prevention of disease

The amount of vitamin C in healthy people to prevent scurvy is not high. However, much information about vitamin C is necessary for the prevention of chronic diseases.

Cardiovascular Disease

Of the 12 experiments on vitamin C efficacy, number 7 was very positive. The result is that people who take large amounts of vitamin C have a lower risk of heart disease and stroke. The experiment lasted for at least three to twenty years, and the number of subjects ranged from 700 to 87,000.

The rest of the results showed that high doses of vitamin C were not associated with cardiovascular disease. But how much of a large amount of vitamin C did they mean? Currently, the recommended amount of vitamin C is 90 mg / day in the United States. In the experiment, they used 100 mg / day.

100mg / day is much more than 90mg / day. However, this amount can not be measured by eating foods high in vitamin C. Currently, most vitamin C in the market in Korea is 1,000mg per tablet. Careful attention is required to understand the experimental results.

Of the experiments that reported positive results, six experiments measured blood vitamin C levels. People with low levels of vitamin C in the blood continue to develop cardiovascular disease and stroke risk. Another study detected vitamin C in the blood of 2,000 Japanese living in rural areas.

One fourth of people with the highest levels of vitamin C in their blood have a 59 percent lower risk of cardiovascular disease and stroke than the lowest quarter of people. In addition, people who continue to eat vegetables for six to seven days a week had a 58% lower risk than those who consumed less than two days a week.

Cancer

Eating fresh fruits and vegetables has been shown to help reduce the risk of cancer. Famous research institutes recommend eating fresh vegetables and fruits five times a day. Controlled researchers are also studying the importance of vitamin C in cancer prevention and report that excessive vitamin C intake reduces the incidence of oral, throat, vocal cords, esophagus, stomach, rectum and lung cancer.

One control study showed that vitamin C intake did not affect up to 86 mg per day, but it was certainly effective when the daily intake was about 110 mg. In another control experiment, 870 patients were observed for more than 25 years. People over 83mg were 64% less likely to develop lung cancer than those who ate 63mg or less a day.

Most control trials reported no association between breast cancer and vitamin C intake. Recently, two studies reported that vitamin C consumed by food had an inhibitory effect on breast cancer. A study by the Nursing Association found that women who had pre-menopausal women with a family history of breast cancer had a 63% lower risk of breast cancer than women who consumed 205 mg of vitamin C a day than women who consumed 70 mg a day. In a Swedish study, obese women who took 110 mg of vitamin C a day had a 39 percent lower risk of breast cancer than those who took 31 mg.

Observable laboratory reports indicate that increased vitamin C intake can reduce the risk of stomach cancer by inhibiting the production of carcinogens in the stomach. Vitamin C helps to eradicate the bacteria (Helicobacter pylori), and conversely, the bacteria not only increase the risk of gastric cancer, but also increase the secretion of gastric juice, which reduces vitamin C levels.

Cataracts

As you age, your cells and tissues age and become less functional, so the lens of your eye becomes cloudy and progresses to cataracts. If you can prevent it, you should be spared. Lowering vitamin C levels in the lens increases the risk of cataracts. Some studies have shown that increasing vitamin C intake increases blood vitamin C levels, thus reducing the risk of cataracts. At this time, the amount of vitamin C consumed is 300mg or more per day for several years.

However, a recent study showed that 4,629 people were treated with vitamin C 500 mg / day, vitamin E 400 IU / day, and beta-carotene 15 mg / day for 7 years. There is a report that there is no relationship. Therefore, the relationship between the intake of vitamin C and cataracts is a subject to be studied further.

Lead Toxicity

Lead often enters the body from gasoline or paint used as a vehicle fuel. Lead poisoning is especially dangerous for infants and pregnant women. This is because lead poisoning can cause symptoms such as lack of learning ability, abnormal behavior, and low IQ in growing children. In adults, toxic effects such as decreased renal function and elevated blood pressure appear.

According to the study, the blood content of lead in 747 elderly people who received vitamin C below 109 mg per day was higher than that of vitamin C. More extensively, another study of 19,578 people (4,214 from 6 to 16 years of age) reported that increasing the concentration of vitamin C in the blood significantly lowered the concentration of lead in the blood.

In another experiment, 75 smokers were treated with 1,000 mg of vitamin C in one group and 200 mg in another group for four weeks. One group said that the amount of vitamin C in the blood was not different from that of the 1,000 mg group, but there was no change in the concentration of lead in the blood.

Treatment of the disease

Vitamin Dose Labeling uses the recommended Dietary Allowances (R D A). The recommended daily dose of vitamin is to prevent deficiency. That is, the amount of vitamin B-1 (Thiamin) to prevent each disease, or the amount of vitamin C to prevent scurvy is expressed as the recommended daily amount. However, when prescribed for the treatment of a specific disease, it may be used several tens or hundreds of times the recommended daily amount.

Alzheimer's

Recently, a team of four researchers at Johns Hopkins University's Neurosurgery Department reported a five-year study on preventing dementia by administering vitamin C and vitamin E to 4,740 people. Journal Archives of Neurology 2004; 61: 82-88

The study was divided into two groups: vitamin C 1,000 mg alone, vitamin E 1,000 IU alone, and vitamin C 1,000 mg and vitamin E 1,000 IU. The results showed that the group receiving only 1,000 mg of vitamin C and the group receiving 1,000 IU of vitamin E had no effect. However, the group that received 1,000 mg of vitamin C and 1,000 IU of vitamin C had 78% dementia prevention effect.

In the early stages of Alzheimer's, many free radicals are generated, destroying their brain cells. Free radicals adhere to the fat-soluble components of the cell and destroy, or attach to the water-soluble components of the cell and destroy. Neurons are particularly vulnerable to attack of free radicals.

Vitamin C is water-soluble and vitamin E is a fat-soluble antioxidant that prevents free radicals from attacking and synergizes with each other in the human body. As mentioned earlier, vitamin C also plays a role in regenerating vitamin E.

Common Cold

In 1970, Linus Pauling published the theory that "Excess vitamin C protects against the transmission of the virus-caused cold." This theory spread to the public. In order to prove this, more than 20 years of research have been conducted, but there is no clear effect of preventing the common cold. However, some studies have reported that overdose of vitamin C can help prevent colds in people who eat news or eat marathon. In addition, it is possible to reduce the duration of a cold, avoid severe symptoms of pain, and taking more than 2g per day is associated with anti-allergic effects.

Heroin withdrawal

Alexander Schauss, Ph., Who attended the 33rd International Medicine Today Conference held in Vancouver, Canada, in May 2004. Professor D. announced that intravenous vitamin C eliminates the withdrawal of drug addicts. His research was based on the hypothesis that vitamin C blocks opioid receptors during the teaching process at the City University of New York. During clinical trials, viral diseases that were not cured when heroin was injected were cured.

2. Effect

Beauty and youth are the greatest desires of human beings. In order to maintain beauty and youth, a culture of choosing the well-being tea of drinking tea is in the global village.

The closest product of well-being is to provide convenience with natural raw materials by simple physical processing and to meet desired preferences.

The demand for such a new culture is lemon, which satisfies this with the desire of the whole world. Using the flesh of the lemon to satisfy the flavor and give the desired satisfaction by the convenience value is lemon tea made of the present invention.

In the realm of leaching tea, it is a revolutionary change to provide the natural lemon fruit leaching tea that the global village wants using fresh fruit pulp as a change of consciousness that cannot be imagined. to be.

It is the effect of the invention that the well-being contribution that leads the new tea culture is that the sweetness of tea that you drink casually in bed in the global village remains on your lips until morning.

For enthusiasts who prefer coffee from all over the world, the new flavor of natural fruit will lead the culture of leaching tea.

Sensory effects of lemon tea are shown in Table 1.

division Invention lemon tea Brown Rice Green Tea Lemon drink Natural raw material selection 40 people (100%) none none Symbol castle 40 people (100%) 4 people 2 people Cold Tea Preference 32 (80% ( 6 people 2 people Warm tea preference 30 people (75%) 8 people 2 people Purchase of love 34 people (85%) 2 people 4 people Hong Bo Of Love 36 people (90%) none 4 people Duration of flavor after 30 minutes 40 people (100%) none none

Twenty males and twenty females in their teens and 20s were assigned a test number of 1, 2, and 3, and the tasting results were preferred. It is a sensory test that shows the results and the public sign.

Unintentionally drinking a cup of tea to supply vitamin C for life is a revolution in the new concept of tea culture, the effect of the invention of lemon tea.

references

Food Industry (Semunsa Temple)

Drugs and Humans (Life and Dreams)

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

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Specific details for the practice as set forth below are provided only to explain the invention of lemon tea, the present invention is not limited to the specific details for the following practice.

1. Pure Lemon Leach Tea

The first step (P 001) is a technical step of selecting a raw material, the main raw material is a technical step of selecting and configuring lemon pulp and lemon grass as the main raw material.

The second step (P 002) is a technical step of determining the mixing standards and composition ratio, the technical step of determining the 30% to 70% by weight of the lemon flesh, 30 weight% of lemon grass 70 weights to 100% of the total weight as the mixing standards and composition ratio.

The third step (P 003) is a technical step of screening and washing raw lemons.The same amount of lemon [lemon] is selected and the lemon [lemon] is put in an 8% salt solution tank and air is injected. Clean the foreign substances of lemon and blood through the up and down flow for a minute and move them to the purified water tank through the lemon again.Then, they remain in the lemon and blood for 15 minutes by the same method using air. It is a technical step to remove the salt and foreign substances to form a clean raw lemon.

The 4th process (P 004) is a technical step of cutting (lemon), and the raw lemon [lemon] is cut into lemon pieces by cutting the lemon [lemon] to 3 mm using a three-phase two-horsepower cutter. It is a technical step to enlarge the surface of the pulp to facilitate the penetration transition of the mixture.

The fifth step (P 005) is a technical step of crushing lemongrass. The lemongrass of the same amount as the blending ratio is crushed to 3 mm through a three-phase two-horsepower 60rpm crusher to enlarge the surface of the lemongrass to facilitate the penetration transition. It is a technical step to prepare a crushed lemongrass composition.

The sixth process (P 006) is a technical step of mixing, lemon flakes and crushed lemongrass first mixing 30 minutes at a power three-phase 5 horsepower 250rpm to form a crushed lemon mixture, the same amount of vitamin C, Stevioside, collagen and citric acid are mixed in the same way in the second way to form a raw material mixture, and the third shredded lemon mixture and the raw material mixture are mixed in the same environment and conditions as described above (hereinafter referred to as a composite mixture). This is a technical step to create.

The seventh process (P 007) is a technical step of aging, and 40kg of each is placed in a plastic container under the condition of maintaining 80% of the moisture in the mixture, and aged at room temperature for 6 hours to improve the flavor to increase the concentration of taste and uniform penetration and It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving a transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The raw material in the aged mixture is crushed at 6 kg / cm 2 with a three-phase 10 horsepower 250 rpm. Transfer into the lemongrass tissue, and the lemon pulp and lemongrass are crushed again, compressing the volume into 3mm size to form a molding compound mixture, so that it is easy to extract when leaching and has a strong flavor. It's a technical step.

The ninth process (P 009) is a technical step of aging and drying, forming a dry composite mixture by aging and drying the molded composite mixture for 30 hours while repeating the ventilation by inverting the dried product every hour in a drying chamber at 40 ° C. Or it forms a film on the epidermis by collagen to inhibit vitamin C oxidation and prevent changes in taste and aroma.

In the technical stage of crushing and sorting by the tenth process (P 010), the dry composite mixture is crushed to 2 mm at the top of the crusher of three-phase three horsepower 60 rpm power and automatically uniformly mixed to 2 mm by the triple network at the bottom. It is a technical step in the preparation of the mixture.

This is a technical step of sterilizing in the eleventh process (P 011). Sterilization of the sorted mixture by 95 seconds at 95 ° C. depends on the speed of screw rotation using HTST and the temperature of the pipe sterilization tank. It is a technical step to create a composite mixture.

As a technical step of injecting the twelfth process (P 012), it is a technical step of forming a disposable tea bag by injecting the sterile composite mixture into the disposable filter paper bag by 1 g by an automatic injector.

The technical step of packaging in the thirteenth process (P 013), the tan tea lemon tea composition manufacturing method characterized in that the disposable tea bags are packaged with a foil-proof paper and polyethylene film (PE) in the direction of moisture-proof packaging and then put into a box of 100 tea bags. to be.

2. Sweet and sour lemon tea.

The first step ((P 001)) is a technical step of selecting raw materials, the main raw materials are lemon pulp and lemon grass, the citric acid is selected for sourness, and the stevioside is selected for sweetness with no sugar. Make up, select citric acid vitamin C stevioside for sour and sweet, make up lemon flesh and lemongrass and stevioside to preserve long-lasting fresh and soft sweetness, and select collagen to increase efficacy value Vitamin C citric acid Lemon pulp is selected and composed, vitamin C, antioxidant film and raw material tissue binding strength is selected as lemon pulp and collagen raw material of well-being leaching tea of sugar-free, pigment-free preservative-free synthetic fragrance The technical stage of selecting and configuring.

The second step (P 002) is a technical step to determine the formulation criteria and composition ratio, lemon pulp 25 to 45% by weight, lemon grass 45 four 30% by weight, flavor additives to improve citric acid 7 to 5% by weight, vitamin C 7 to 5% by weight, 6 to 10% by weight of steviosig, 10 to 5% by weight of collagen is a technical step to determine the total weight 100% as a blending basis and composition ratio.

The third step (P 003) is a technical step of screening and washing raw lemons, selecting lemons with the same amount as the blending ratio, putting lemons in a salt solution tank of 5, and injecting air for 10 minutes. Wash the foreign substances of lemon and blood through the up and down flow and move them to the purified water tank flowing lemon again. The remaining salt in lemon and blood for 10 minutes by the same method using air. It is a technical step to clean raw lemon by removing foreign substances and foreign substances.

The fourth step (P 004) is a technical step of cutting (切斷), using a cutting machine of raw lemon [lemon] by cutting a lemon (lemon) to 1㎜ using a three-phase two-horsepower cutter to form a lemon piece It is a technical step to enlarge the surface of the pulp to facilitate the penetration transition of the mixture.

The fifth step (P 005) is a technical step of crushing the lemongrass, and the lemon grass of the same amount as the blending ratio is crushed to 2 mm through a three-phase two horsepower 60 rpm crusher to enlarge the surface of the lemon grass to facilitate the penetration transition. It is a technical step to prepare a crushed lemongrass composition.

The sixth step (P 006) is a technical step of mixing, lemon flakes and crushed lemongrass is first mixed with a power three-phase 5 horsepower 250rpm for 15 minutes to form a crushed lemon mixture, the same amount of vitamin C, Stevioside, collagen and citric acid are mixed in the same way in the second way to form a raw material mixture, and the third shredded lemon mixture and the raw material mixture are mixed in the same environment and conditions as described above (hereinafter referred to as a composite mixture). This is a technical step to create.

The seventh process (P 007) is a technical step of aging, which is placed in a plastic container 20kg each under conditions of maintaining 70% of the moisture in the mixture, and matured at room temperature for 2 hours to improve flavor and increase the concentration of taste and uniform penetration and It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving a transition.

The eighth process (P 008) is a technical step of press-transfer molding, in which the raw material in the aged mixture is crushed with a 4 kg / cm 2 crusher at 250 rpm for three phase 10 horsepower. The transfer to the lemon grass tissue and the lemon flesh and the lemon grass are crushed again, compressing the volume into 2mm size to form a molding compound mixture, so that it is easy to extract during leaching and has a strong flavor in a single process It's a technical step.

The ninth process (P 009) is a technical step of aging and drying, forming a dry composite mixture by aging and drying the molding compound mixture for 30 hours while repeating the ventilation by inverting the dried product every hour in a drying chamber at 30 ° C. Or it forms a film on the epidermis by collagen to inhibit vitamin C oxidation and prevent changes in taste and aroma.

In the technical stage of crushing and sorting by the tenth process (P 010), the dry composite mixture is crushed to 1 mm at the top of the crusher of power three-phase three-horsepower 60 rpm and automatically uniformly mixed to 1 mm at the bottom by a triple network. It is a technical step in the preparation of the mixture.

As a technical step of sterilizing in the eleventh process (P 011), sterilization is performed by sterilizing the screening mixture at 80 ° C for 120 seconds depending on the speed of the screw rotation and the temperature of the pipe sterilization tube using HTST. It is a technical step to create a composite mixture.

As a technical step of injecting the twelfth process (P 012), it is a technical step of forming a disposable tea bag by injecting the sterilized compound into the disposable filter bag 1,5g by automatic injector.

The technical step of packaging in the 13th process (P 013), the packaging of disposable tea bags with silver foil and polyethylene film (PE) in a direction-proof packaging, and then inspected in a box with 50 tea bags, characterized in that the sweet and sour lemon tea composition manufacturing method to be.

3. Lemon Liquid Tea

The first step ((P 001)) is a technical step of selecting raw materials, the main raw materials are lemon pulp and lemon grass, the citric acid is selected for sourness, and the stevioside is selected for sweetness with no sugar. Make up, select citric acid vitamin C stevioside for sour and sweet, make up lemon flesh and lemongrass and stevioside to preserve long-lasting fresh and soft sweetness, and select collagen to increase efficacy value Vitamin C citric acid lemon pulp is selected, and lemon pulp and collagen are selected as the vitamin C, antioxidant film and raw material's tissue cohesion to prepare the raw material of well-being leaching tea of sugar-free, pigment-free preservative-free synthetic fragrance. It is the technical stage of selection.

The second step (P 002) is a technical step of determining the blending criteria and composition ratio, lemon flesh 25 to 45% by weight, lemon grass 45 four 30% by weight, citric acid 7 to 5% by weight, vitamin C 7 to 5% by weight, 6 to 10% by weight of steviosig, 10 to 5% by weight of collagen is a technical step of determining the total weight 100% as a blending basis and composition ratio.

The third step (P 003) is a technical step of screening and washing raw lemons.The same amount of lemon [lemon] is selected and the lemon [lemon] is put in an 8% salt solution tank and air is injected. Clean the foreign substances of lemon and blood through the up and down flow for a minute and move them to the purified water tank through the lemon again.Then, they remain in the lemon and blood for 15 minutes by the same method using air. It is a technical step to remove the salt and foreign substances to form a clean raw lemon.

The fourth step (P 004) is a technical step of cutting (切斷), the raw lemon [lemon] is cut into lemon pieces by cutting the lemon (lemon) to 3㎜ using a power three-phase two-horsepower cutter It is a technical step to enlarge the surface of the pulp to facilitate the penetration transition of the mixture.

The fifth step (P 005) is a technical step of crushing lemongrass. The lemongrass of the same amount as the blending ratio is crushed to 3 mm through a three-phase two-horsepower 60rpm crusher to enlarge the surface of the lemongrass to facilitate the penetration transition. It is a technical step to prepare a crushed lemongrass composition.

The sixth process (P 006) is a technical step of mixing, lemon flakes and crushed lemongrass first mixing 30 minutes at a power three-phase 5 horsepower 250rpm to form a crushed lemon mixture, the same amount of vitamin C, Stevioside, collagen and citric acid are mixed in the same way in the second way to form a raw material mixture, and the third shredded lemon mixture and the raw material mixture are mixed in the same environment and conditions as described above (hereinafter referred to as a composite mixture). This is a technical step to create.

The seventh process (P 007) is a technical step of aging, and 40kg of each is placed in a plastic container under the condition of maintaining 80% of the moisture in the mixture, and aged at room temperature for 6 hours to improve the flavor to increase the concentration of taste and uniform penetration and It is a technical step to form a aging mixture by minimizing the loss of vitamins by avoiding the iron container to ripen for the purpose of achieving a transition.

The eighth process (P 008) is a technical step of pressure-transfer molding. The raw material in the aged mixture is crushed at 6 kg / cm 2 with a three-phase 10 horsepower 250 rpm. The transfer to the lemongrass tissue and the lemon pulp and lemongrass is crushed again, compressing the volume to 3mm size to form a molding compound mixture to facilitate extraction during leaching and to have a strong flavor in a single process It's a technical step.

The ninth process (P 009) is a technical step of aging and drying, forming a dry composite mixture by aging and drying the molded composite mixture for 30 hours while repeating the ventilation by inverting the dried product every hour in a drying chamber at 40 ° C. Or it forms a film on the epidermis by collagen to inhibit vitamin C oxidation and prevent changes in taste and aroma.

As a technical step of extracting by the tenth step (P 010), the aged dry compound is placed in an extraction tank with a three-phase five horsepower 60 rpm reducer, and purified water 70 times based on the weight of the mixture. ) Is a technical step of extracting the mixture extract by automatic stirring at 150 ° C. for 70 minutes.

The eleventh process (P 011) is a technical step of filtration, in which the mixture extract is filtered twice through an automatic suction filter of 250 mesh with a power three-phase 10 to 20 horsepower to form a filtered mixture extract. It's a technical step.

The twelfth step (P 012) is a technical step of concentrating, and concentrating the filtrate mixture extract to 12 Brix with a concentrator of 10 ^-3 Torr to form a concentrated mixture extract.

The twelfth process (P 012) is a technical step of sterilization. The concentrated mixture extract is sterilized at 80 ° C. for 120 seconds depending on the speed of the screw rotation and the temperature of the pipe sterilization barrel using HTST. It is a technical step of preparing a sterile mixture extract.

The thirteenth step (P 013) is a technical step of injecting and packaging, the method of producing a lemon tea composition, characterized in that the sterile mixture extract is injected in 2000ml into the heat-resistant bottle and automatically shut the lid (shut) to induce vacuum by cooling.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings attached to the specification of the present invention illustrate specific details for carrying out the present invention, and serve to understand the technical idea of the present invention together with the means for solving the present invention. It should not be construed as limiting. 1 is for leaching tea, and FIG. 2 is for liquid tea.

Claims (10)

Pure lemon leach tea composition is a pure lemon leach tea composition, characterized in that the lemon flesh 30 to 70% by weight, lemon grass 70 four 30% by weight to 100% The method of claim 1, the first step (P 001) is a method of manufacturing a pure lemon leach tea composition is a technical step of selecting the raw material, the main raw material is lemon flesh and lemon grass to select the well-being of sugar-free colorless preservative-free synthetic fragrance The technical step of selecting the raw material for the purpose of well-being tea, and the second step (P 002) is the technical step of determining the mixing criteria and composition ratio, 30 to 70% by weight of lemon flesh, 30 weight of 70 lemon grass Pure lemon leach tea composition manufacturing method characterized in that the technical steps to determine the blending criteria and composition ratio to 100%; The method of claim 2, wherein the third step (P 003) is a method for producing a pure lemon leach tea composition is a technical step of screening and washing the raw lemon, 5 to 8% by selecting the same amount of lemon [lemon] Put lemon [lemon] in the salt solution tank of water, and inject air to wash the foreign substances of lemon and blood through up-down flow for 10 to 15 minutes, and then move the lemon [lemon] to the purified water tank. A technical step of forming a fresh raw lemon by removing residual salt and foreign substances in the lemon [lemon] and blood for 10 to 15 minutes in the same manner; The fourth step (P 004) is a technical step of cutting, cutting the fresh lemon [lemon] using a power three-phase two-horsepower cutter to cut the lemon [lemon] 1 to 3 mm to the lemon piece A technical step of forming to enlarge the surface of the pulp to facilitate the penetration transition of the mixture; The fifth step (P 005) is a technical step of crushing the lemongrass, the lemon grass of the same amount as the blending ratio is crushed to 2-3 mm through a three-phase two horsepower 60rpm crusher to enlarge the surface of the lemongrass to penetrate and transfer Pure lemon leach tea composition manufacturing method characterized in that the technical step of easily crushing the lemon grass composition; The method of claim 3, wherein the sixth step (P 006) is a method for preparing a pure lemon leach tea composition, and the lemon pieces and crushed lemongrass are first mixed for 15 to 30 minutes at a power three-phase five horsepower 250 rpm. A crushed lemon mixture is prepared, and the same amount of vitamin C, steviosides, collagen, and citric acid are mixed in the same manner as the second method to form a raw material mixture, and the crushed lemon mixture and the raw material mixture in the third environment, A technical step of forming a crushed lemon composite mixture (hereinafter referred to as a composite mixture) by mixing under the same conditions; The seventh step (P 007) is a technical step of aging, in which 20 to 40 kg of each is put in a plastic container under conditions maintaining 70 to 80% of the moisture of the mixture, and matured at room temperature for 2 to 6 hours to improve flavor. A technical step of forming an aging composite by minimizing the loss of vitamins by avoiding the iron container in order to increase the concentration and to achieve uniform penetration and transition; The eighth process (P 008) is a technical step of pressure-transfer molding. The aged composite mixture is a three-phase 10 horsepower 250 rpm with a shredder of 4 to 6 kg / cm 2 into the aged composite mixture. The raw material is transferred into the lemongrass tissue, and the lemon pulp and the lemongrass are crushed again, compressing the volume to a size of 2 to 3 mm to form a molding compound mixture, which facilitates extraction during leaching and has a strong flavor. Pure lemon leach tea composition manufacturing method characterized in that the technical step to make the process; The method according to claim 4, wherein the ninth step (P 009) is a technical step of aging and drying the pure lemon leachable tea composition, wherein the molding mixture is ventilated by inverting the dry matter every hour in a drying chamber at 30 to 40 ° C. Aging 20 to 30 hours while repeating to form a dry composite mixture and to form a film on the epidermis by lemon flesh or collagen to inhibit vitamin C oxidation and to prevent changes in taste and aroma; In the technical step of crushing by the tenth step (P 010), the dry composite mixture is crushed to 1 to 2 mm at the top of the crusher of the power three-phase three horsepower 40 to 60 rpm, and automatically 1 to 2 at the bottom by a triple network. A technical step of uniformly forming the selective mixture in mm; Technical step of sterilizing by the eleventh process (P 011), depending on the speed of the screw rotation applying the high temperature instant sterilization method (HTST) and the temperature of the pipe sterilization barrel 15 to 120 Method of producing a pure lemon leach tea composition, characterized in that the technical steps of forming a sterilized complex by sterilization; The method of claim 5, wherein the pure lemon leached tea composition is a technical step of injecting the twelfth step (P 012) by the method of manufacturing a composition, a disposable tea bag by injecting 1 to 2 g of autoclave into the disposable filter paper bag. Technical steps to do; As a technical step of packaging in the 13th process (P 013), pure lemon leach tea, characterized in that the disposable tea bags are packaged with a foil and polyethylene film (PE) in the direction of moisture-proof packaging and put into a box of 10 to 100 tea bags after inspection Method for preparing the composition. The first process ((P 001)) is a technical step of selecting raw materials, the main raw materials are selected from lemon pulp and lemongrass, citric acid is selected for sourness, and sweetened with sugar-free. Stevioside is selected and composed, citric acid vitamin C stevioside is selected for sour and sweetness, and lemon flesh, lemongrass and stevioside are selected and preserved for long-lasting fresh and soft sweetness. In order to increase the nutritional value, it is selected and composed of collagen vitamin C citric acid lemon pulp, and lemon pulp and collagen are selected as the vitamin C, an antioxidant film and tissue binding strength of raw materials. the technical step of selecting and constituting the raw material of the leaching tea; 002) is a technical step to determine the formulation criteria and composition ratio, lemon flesh 25 to 45% by weight, lemon grass 45 four 30% by weight, citric acid 7 to 5% by weight, vitamin C 7 to 5% by weight, steviosig 6 to Method for producing a sweet and sour lemon tea composition, characterized in that the technical step of setting the total weight 100% to 10% by weight, 10 to 5% by weight of the collagen as a blending basis and composition ratio; The method of claim 7, wherein the sixth step (P 006) is a method for producing a sweet and sour lemon tea composition is a technical step of mixing, crushed lemon mixture by primary mixing the lemon pieces and crushed lemongrass for 15 minutes at 250rpm power three phase power To prepare a raw material mixture by mixing the same amount of vitamin C, steviosides, collagen, citric acid in the same manner as the second mixing ratio, the third mixture of the crushed lemon mixture and the raw material mixture in the same environment, Method for producing a sweet and sour lemon tea composition, characterized in that the technical steps of mixing to form a crushed lemon composite (hereinafter referred to as a composite mixture). This is a technical step of extracting the lemon liquid tea composition in the tenth step (P 010). The mature dry mixture is placed in an extraction tank with a three-phase, 5 hp 60 rpm reducer and is based on the weight of the mixture A technical step of extracting clean water of a ship by automatic stirring at 150 ° C. for 70 minutes with a solvent to form a mixture extract; The eleventh process (P 011) is a technical step of filtration, in which the mixture extract is filtered twice through an automatic suction filter of 250 mesh with a power three-phase 10 to 20 horsepower to form a filtered mixture extract. Technical steps; The twelfth process (P 012) is a technical step of concentrating, the method of preparing a lemon liquid tea composition comprising the step of concentrating the filtration mixture extract with 12Brix with a concentrator of 10 ^-3 Torr to form a concentrated mixture extract; 10. The method according to claim 9, wherein the twelfth step (P 012) is a method for preparing a lemon liquid tea composition, wherein the concentrated mixture extract is sterilized by using a screw rotation speed and pipe by applying high temperature sterilization (HTST). A technical step of forming a sterilized mixture extract by sterilizing at 80 ° C. for 120 seconds according to the temperature of the barrel; The thirteenth process (P 013) is a technical step of injecting and packaging, the liquid lemon tea composition manufacturing method, characterized in that the sterile mixture extract is injected in 2000ml into the heat-resistant bottle and automatically shut the lid (shut) to induce vacuum by cooling.

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