KR20090010838A - Sweet ginger tea and ginger cinnamon water - Google Patents

Abstract

A tea composition containing sweet ginger as a main material is provided to be helpful for diabetes and obesity patients by digesting and absorbing it like an amino acid and to have low calorie by using aspartame. A tea composition containing sweet ginger as a main material comprise Zingiberis Rhizoma crudus 65~75 weight%, cinnamomi Cortex 10~5 weight%, glycyrrhizae radix 20~10 weight%, stevioside 5~10 weight% based on the total weight of composition to become 100%.

Description

Tea composition based on sweet ginger and its manufacturing method {Sweet Ginger Tea and Ginger Cinnamon Water}

The present invention aims to invent a low-caloric leaching tea, a well-known fermented fruit of our nation as a low-calorie leaching tea, by extracting and concentrating the composition of the leaching tea to form a sweet concentrated mixture to form a composition of beverages drinked by people around the world The technical field for selecting raw materials, the technical field for determining the blending ratio, the technology for washing ginger, the technology for crushing ginger, the technology for crushing cinnamon, the technology for crushing licorice, Technical field for formulating mixture, technical field for aging, technical field for press crushing concentration molding, technology for aging drying, technology for screening and crushing, technology for sterilization, technology for injecting, inspection And the technical field of packaging, the technical field of extracting to form an extract mixture, the technical field of filtration to form a filter mixture, The art to create a sweet mixture was concentrated, and the art for sterilizing composition for sterilizing mixture, characterized in the art of injection and packing.

Techniques for washing, crushing, concentrating the volume, mixing, aging, molding, aging and drying, injecting, extracting and sterilizing packaging are the background technologies.

The problem to be solved in order to achieve the object of the present invention, the technical problem of selecting the raw material, the technical problem of determining the compounding ratio, the technical problem of washing ginger, the technical problem of crushing ginger, and the selective crushing of cinnamon Technical problem, technical problem of sorting and liquor licorice, technical problem of forming a mixture, technical problem of aging, technical problem of pressure crushing and condensation molding, technical problem of aging drying, technical problem of sorting and crushing, The technical problem of sterilization, the technical problem of injecting, the technical problem of inspecting and packaging, the technical problem of extracting and forming an extract mixture, the technical problem of forming a filtered mixture by filtration, and the technology of forming a sweet concentrated mixture by concentration Tasks, technical task of sterilizing to form sterilized mixture, and technical task of injecting and packaging And the aspect of stevioside or aspartame according to regional and national characterized by using the same amount of the same conditions.

In order to achieve the object of the present invention, the above-mentioned problem to be solved is clearly and concisely constituted by technical steps, and the purpose and method for each task are set by process to present the problem solving means.

The first step ((P 001)) is a technical task of selecting raw materials, selecting fresh ginger and cinnamon for flavor with traditional fertilization, selecting licorice for sweetness of herbal medicine, and stevioside for sugar-free sweetness. It is a technical step to select raw materials for tea with low calorie modification and flavor.

The second step ((P 002) is a technical problem of determining the blending ratio, and the blending ratio of the composition based on low calorie correction and flavor of fresh ginger 65 to 75% by weight, cinnamon 10 to 5% by weight, licorice 20 to 10 It is a technical step characterized in that 5% to 10% by weight of stevioside (aspartame) is selected as 100% by weight.

The third process ((P 003) is a technical task of cleaning the fresh ginger, selects the same amount of fresh ginger into the power three-phase five-horsepower drum washing machine, 2 to 4kg / ㎠ It is a technical step of forming the washed ginger by spray cleaning (spray cleaning) under the condition of rotating water purified by 20 to 40 minutes.

The fourth step (P 004) is a technical problem of crushing ginger, which is a technical step of crushing the washed ginger with a power three-phase five-horsepower roll crusher 2 to 4 mm to form a crushed ginger.

The fifth step ((P 005)) is a technical problem of sorting and crushing cinnamon, a technical step of forming cinnamon by crushing cinnamon of the same amount as the blending ratio and crushing 2 to 4 mm with a power three-phase 5-horsepower roll crusher All.

The sixth process ((P 006) is a technical problem of sorting and crushing licorice, and selecting the same amount of chopped licorice and crushed to 2 to 4 mm with a power three-phase 5-horsepower roll crusher to form a crushed cinnamon It's a technical step.

The seventh process ((P 007) is a technical task of forming a mixture, ginger cinnamon in 20-40 minutes by mixing stevioside, crushed ginger, crushed cinnamon and crushed licorice in the same amount as the blending ratio with a power three-phase 10 horsepower blender It is a technical step to form a licorice stevioside mixture (hereinafter referred to as a mixture).

The eighth process ((P 008) is a technical problem of aging, using the mixture as a purified water to create an environment that maintains 70 to 80% moisture, and put the mixture in a plastic container 20 to 40kg at 6 to 10 hours at room temperature It is a technical step of aging mixture to form a aging mixture with the aim of achieving a uniform penetration and transition by aging mucus from cinnamon to form a new flavor and soften the structure of the mixture.

The ninth process ((P 009) is a technical problem of the pressure crushing concentrated molding, pressure-crushing and compressing the aged mixture to a size of 2 to 4 mm by pressure crushing concentration molding machine of power 3 phase 10 horsepower 8 kg / ㎠ It is a technical step to make the process of forming a molding mixture to facilitate the extraction in cold and hot water and to have a dark new flavor in a single process.

The tenth step ((P 010) is a technical problem of aging and drying, the molding mixture is dried in 20 to 30 hours while repeating the ventilation to dry the drying every 1 hour in a drying room of 30 to 45 ℃ 5 water content 5 It is a technical step to bind the tissue by forming a dry mixture of 8% to 8%.

The eleventh process ((P 011) is a technical problem of crushing and sorting, crushing the dry mixture into 1 ~ 2mm by the crusher of power three-phase 3-horsepower 60rpm, and uniformly 1 ~ 2mm by the triple network at the bottom It is a technical step to make a selective mixture by screening.

The twelfth process ((P 012) is a technical problem of sterilization, which is a sterilizer applying a high temperature instant sterilization method (HTST) to 60 to 85 to 90 ° C. according to the speed of screw rotation and the temperature of a pipe sterilization barrel. It is a technical step of forming a sterilized mixture by sterilization to 120 seconds.

The thirteenth process ((P 013) is a technical task of injecting, is a technical step of forming a disposable tea bag by injecting the sterilized mixture into the disposable filter bag by 1 to 5g each by an automatic injector.

The 14th process ((P 014) is a technical task of inspecting and packaging, packaging the disposable tea bags with foil and polyethylene film (PE) in a moisture-proof packaging and inspecting the sweetness, characterized in that in the box of 5 to 500 tea bags It is a tea composition based on ginger, and its manufacturing method.

The 15th step ((P 015) is a technical problem of forming an extract of the liquid composition, the sorting mixture formed in the eleventh step (P 011) is put into an extraction tank of three phase 5 horsepower 30 to 60 rpm, It is a technical step of extracting the mixture extract by automatic stirring at 120 to 180 minutes at 110 to 130 ℃ with an alcohol solvent of 80 to 100 times 70% by weight.

The sixteenth process ((P 016) is a technical problem of forming a filtration mixture by filtration, and the mixture extract is filtered one to three times through an automatic suction filter of 150 to 350 mesh (Mesh) with a power three-phase 10 horsepower) This is a technical step of preparing a filtered mixture extract.

The 17th process ((P 017) is a technical problem of forming a sweet concentrated mixture by concentrating, concentrating the filtered mixture extract with 1 to 65 Brix with a concentrator of 1 to 10 ^-3 Torr to form a sweet mixture concentrate. All.

The eighteenth step ((P 018) is a technical problem of sterilization by forming a sterilized mixture, depending on the speed of the screw rotation applying the high temperature instant sterilization method (HTST) and the temperature of the sterilization barrel made of pipe) It is a technical step of forming a sterilized mixture concentrate by sterilizing the microorganisms attached to the ginger by 60 to 120 seconds sterilization at 180 ℃.

The 19th process ((P 019) is a technical problem of injecting and packaging, the method of automatically packaging the sterilized mixture concentrate in a pouch bag (50 to 250ml) and automatically packed in a heat-resistant bottle 50 to 2000ml by cooling A liquid tea composition based on sweet ginger, characterized by inducing a vacuum, and a method for producing the same.

The intrinsic properties and functional effects of the raw materials of the composition and the functional properties rising through the mixing of the composition through the sensory test.

1. Characteristics and functional effects of raw materials

<1>. Ginger [生薑, ginger, Zingiber officinale]

Monocotyledonous plant Ginger neck Perennial herbaceous plant. Country of origin: Southeast Asia, Size: 30-50 cm in height, Utility: Spice Ginger used for edible medicinal purpose.

A perennial herb belonging to the Ginger family, tubers developed in the ground are pale yellow or red fleshy with spicy taste and unique flavor. Breeding is mainly used for tuber, processing, spice or medicinal use.

To germinate as a hot crop, the temperature must be at least 18 ° C, grow well at 20-30 ° C, and not below 15 ° C. Breeding is often rooted down. Ginger breeds nutritiously, but has high transmission rate of various pests and viruses, difficult to differentiate varieties, and difficult to expand cultivation area.

In Korea, the flowers do not bloom, but in the tropics, the stems of 20 to 25 cm long wrapped in the leaf house come out in August, and the flowers grow at the end of the spikes.

The Hindustan region of East India is believed to be of origin. Ginger is widely cultivated in tropical and temperate regions with high temperatures and high rainfall, but it is difficult to grow it in the north of temperate regions due to the difficulty of storing it. In China, there are records that ginger was grown more than 2,500 years ago, and now Sichuan Province is known as the origin of ginger.

In Korea, Ginger cultivation was recorded for the first time in Korea (9 years and 1018 years), and there was a record that ginger was used as a royal sack.

Ginger cultivation in Korea is known to have started cultivation around 1930 in the Seosan area as it gradually expanded from Wanju to other areas. In the Seosan region, ginger is the second most popular crop after rice, and is large in size and area.

Ginger contains 40 to 60% of the whole starch, and there are aromatic ingredients, resin protein, fiber, pentosan, minerals, etc. The ginger's spicy taste is gingerone, gingerol and shogaol. , Dihydrogingerol (dihydrogingerol), the aromatic component is known about 40 species such as citral (citral), camphene (camphene).

Ginger is not so thick, good in color, fresh, fleshy, and does not develop fiber, so chew is good. Ginger is often used as a seasoning. Ginger processed products include ginger, ginger ale, ginger wine, gingerbread, ginger powder and ginger essence.

Our unique ginger product is famous for its spaghetti, crystal, and ginger tea ginger syrup, which is a kind of sweet fruit on the refreshment.

Root stems are dried and used as spices for breads, cookies, curry, sauces, and pickles. Peel and chop, then marinated in syrup. Ginger tea and ginger are also made.

In oriental medicine, dried root stem is used as a health medicine, which is effective for indigestion, vomiting and diarrhea, promotes blood circulation, and has anti-inflammatory and analgesic effects.

Ginger is a bactericidal action that removes fishy fish and prevents food poisoning caused by Vibrio.

Ginger also contains diastases and proteolytic enzymes, which aid in digestion and the flavor of ginger also helps digestion in the digestive system. Therefore, eating sashimi with ginger is a good fit and adds nutritional benefits and enjoyment.

Chemical composition of ginger Table 1

< 2>, Cinnamon

In Korea, the bark or bark of the broiler or related plant of the camphor tree is removed. China is the same as Korea, and Japan, along with broiler chickens, is a process herbal medicine.

Cinnamon is a evergreen blue tall tree that grows in southern China and uses bark from summer to autumn. Cinnamon has an unusual smell, and later it is slightly mucus, tastes hot and sweet, and hot. By different names, broiler blood, relations, the great world, the great world, the great world, the magnetic field, the statistic, the jade, and the ral ), Fungi, and the like.

Cinnamon is a warm, nontoxic drug. The main ingredient of cinnamon is essential oil called cinnamon oil. The main function of the ingredient is to stimulate the mucous membranes of the stomach to stimulate the secretion of the stomach, to suppress the cramping pain of the stomach, to promote the movement of the gastrointestinal tract, to release the gas and to absorb Sometimes.

In addition, cinnamon stimulates nerves, promotes blood circulation, warms the body, and prevents abnormal fermentation of the intestines. These effects on the gastrointestinal tract and blood, such as volatile gastric weakness, cold body, edema caused by heart failure, weakness due to chronic disease, lack of blood donation, pain in the lower back and knee, condensation, cold pain Women with cold or menstrual abdominal pain, cold and pain in the stomach, stool thinning and vomiting, diarrhea is used in the intestines.

Cinnamon has persistent peripheral vasodilation (lowing blood pressure) and platelet aggregation, and other sweating and clay action. Commonly used for colds, pain and pain. Cinnamon is eaten by people who are weak and lacking heat, so if you have a fever or body heat, do not use it. It stimulates sexual function, warms the stomach, eliminates chills, releases blood and stops pain.

Because the gods and sheep are too cold, the hands and feet are cold and the back and the cold are sore, the stomach is cold, indigestible, cold diarrhea, cold, sore or dysmenorrhea, etc. 1.5 ~ 6g per day in the form of pills, powder, pills eat.

Cinnamon is excellent for improving digestion and immune function, which tend to be weak in winter. Therefore, when the weather is cold, food digestion is not good, and if you eat only cold or cold food, diarrhea is a cinnamon to promote the function of the stomach and intestines (腸) can prevent or cure diseases.

Cinnamon has been shown to reduce blood sugar, triglycerides and cholesterol. Dr. Richard Anderson of the US Institute of Human Nutrition published the report in the latest issue of diabetes treatment, according to Health News News.

Dr Anderson said that eating cinnamon extract for 1 to 6 grams for 40 days resulted in a drop of 18 to 29 percent in blood sugar, 25 to 30 percent in triglycerides and 12 to 26 percent in total cholesterol.

Dr. Anderson said that some patients who took half a teaspoon had a similar effect to statin cholesterol-lowering drugs.

Cinnamon is the second most popular herbal medicine used after licorice. As its name suggests, it is a thin bark of cassia. Made in China. Ceylon (Sri Lanka) is famous. In the West, Mt. Ceylon is called true cinnamon. Ceylon acid is sweet and light in color.

On the other hand, Chinese odor is strong and cheap. Cinnamon liquor, which is cultivated and distributed in some parts of Jeju Island, is also made in China. Cinnamon is one of mankind's oldest spices, sweet and sour and fragrant. When added to sweet foods, they increase the sweetness. That's why you're sprinkling cinnamon powder on sugary cakes, puddings, cookies, or apple jam. Crystal and sugar and cinnamon are the main ingredients. In the past, cinnamon was used as a sign of love. Sweet is interpreted as love. Representative drug is an antimicrobial effect. The fragrance in cinnamon kills harmful bacteria like antibiotics. Therefore, it is often used to prevent tooth decay. Brushing half a tablespoon of cinnamon in warm water can help eliminate tooth decay and bad breath.

In natural medicine, we use cinnamon as a vaginal cleaner to prescribe water. Put 8 to 10 pieces of cinnamon in boiled water (4 cups), boil it again for 5 minutes on low heat, and turn off the heat for 45 minutes (Professor Oh Hong-geun, Graduate School of Alternative Medicine, Jeonju University). Stomach ulcers. Helicobacter bacteria, which cause stomach cancer, and Staphylococcus, which cause food poisoning. Some studies have shown that it kills Escherichia coli O-157. Spreading cinnamon powder on apple juice is aimed at increasing the sweetness and catching food poisoning bacteria.

It is also known to remove mold. This is supported by the fact that the most dangerous fungal toxin, aflatoxin (causing liver cancer), does not occur in bread with cinnamon or raisins. It also acts as a pesticide. According to the agreement, mosquitoes run away by burning cinnamon powder. The fragrance of cinnamon is also expected to be effective in killing allergic dust mites.

Cinnamon is also useful for treating mild illnesses such as colds. If you have a fever and a stuffy nose, cinnamon can work by drinking half a cup of water every three to four hours. Water (2 cups). Cinnamon (1 slice). Add a fixed amount and boil slowly.

Recommended for patients with runny nose and sneezing colds. Cinnamon warms your body and helps circulate blood. You can also drink cinnamon and ginger tea when you're overwhelmed by stomach acid or when you're calming down.

It can also help people who are unable to digest because of cold hands or feet. Cinnamon, ginger tea rod cinnamon (10g). Ginger (20 g). Put water (800ml) in the teapot, bring it to a boil, and reduce it lightly. Filter the flakes and drink honey, pine nuts, and shredded jujubes.

Another option is to mix ginger and cinnamon powder in a ratio of 5 to 1. Cinnamon soymilk is useful for women who are cold and useful for women with menopausal disorders or menstrual disorders. As such, cinnamon is a herbal medicine and food that is closely related to our real life.

However, just because it's good for your body, you shouldn't eat anything, so if you eat it in the right place, it will help you improve your health.

The unique flavor with crystals is thanks to cinnamon. The fat in cinnamon has a sweet, tangy taste and aroma. The main ingredient of this oil is Xinnam Aldehydro Westerns, which are used to flavor alcoholic beverages and chocolates, and cinnamon as a mystery to harmonize aroma, taste and color.

<3>. Licorice

Perennial herbaceous perennial plant with the scientific name Glycyrrhiza uralensis.

Distribution Area Northeastern China, Siberia and Mongolia. The roots are reddish brown deep into the ground, the stems are gathered, and grow straight about 1m. In addition, white hairs are dense, appearing as off-white, and preemption is scattered. The leaves are shifted and odd quills. Small leaves 7-17 each, egg-shaped, pointed end. The length of the small leaves is 2-5cm, the butterfly l-3cm, white hairs and dots on both sides, and there are no sawtooth.

Flowers bloom in July-August, 1.4-2.5 cm long, purple, hanging on the axillary in inflorescence. The pod is elongated like a line and bent like a bow and contains 6 to 8 seeds of elongated type. The root is sweet, so use it as a sweetener or herbal medicine.

Siberian acid (G. glabra var. Glandulifera) and Spanish acid (G. glabra). A similar species is G. pallidiflora. It is less sweet, unlike licorice, not used for medicinal purposes, and has little hair, fruit is oval, and has a sharp tip.

The useful part when using licorice is the root, and the light is yellow with a sweet taste and is used almost as a medicine. The root contains Ghiquiricin, Glucuronic Acid, Glyceil Hyginic Acid, Glysyl Hygiene, etc.As a general pharmacological action, in addition to detoxification and mitigation, Glyseal Hygiene has antitussive action and expectoration. It works. Among the components, glysylhijic acid is anti-inflammatory by promoting hemolytic action, that is, antiallergic action, N K cell activation action, and inteferon release. It also acts as an antiulcer that inhibits gastric acid secretion and protects the gastric mucosa.

Licorice not only sweetens bitter medicine to make it easier to eat, but also has its unique weakness, which antagonizes various polar and toxic drugs to treat drug poisoning caused by extreme medicine or poison, and neutralizes and detoxifies the poison caused by bacteria. It works.

In other words, because all the drugs to detoxify and alleviate the action of herbal medicine is an indispensable potion. Licorice controls the heat and morale of chapter 5 and 6, normalizes the physiology of the eyes, nose, mouth, ears and faeces, communicates all blood vessels, strengthens muscles and bones, improves nutrition, as well as the toxicity of all drugs. Detox and 72 kinds of stones and 1200 kinds of herbs in harmony with each other to make the medicine appear well, so the nickname is called Kukno.

Licorice, among other things, has an excellent effect of resolving various poisons with ginger and jujube. There is nothing to follow licorice to solve food poisoning, various drug addictions, and anti-cancer detoxification. Licorice and jujube in the same amount each boiled for a long time to make the malt and eat it has a very good effect to solve the various poisons caused by pollution.

Licorice has the same adjustment action as corticosteroids, so as to solve the urgent symptoms of muscle tension to relax the pain or nerves to work. Decholesterol action to prevent atherosclerosis and detoxify toxic substances, so as to strengthen the function of the liver.

In addition, pleurisy and pulmonary tuberculosis have been shown to have a distinct therapeutic effect, and various diseases such as anterior pituitary insufficiency, Edison's disease, epidemic hepatitis, bronchial asthma, dermatitis (e. It may also have a therapeutic effect. Licorice is used as a cough medicine.

Stomach duodenal ulcer, Addison's disease, bronchial asthma, jaundice and hepatitis, eczema, etc. are also used to grind licorice and squid bone in the same amount when stomach ulcer is eaten about 5g. Gastric cramps, tonsils, and sore throat are effective even if you eat only one licorice. Poisoning mushroom poisoning 20g of licorice in water and dividing twice a day to eat.

In case of neurodermatitis, the licorice should be concentrated in water so that the affected area is washed frequently, and the handful of sores is soaked in sore fingers. Add 30 ml of finely chopped licorice to food poisoning, add 500 ml of water, and weigh 300 ml. Discard the dregs and re-drink the drug for 30 minutes and divide it twice. There is.

<4>. Stevioside

Stevioside is a natural sweetener found in the leaves of Stevia, a perennial herb of the Asteraceae, which 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 have a sweet taste similar to sugar. Stevia dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. However, pure products are expensive due to the refining process.

Stevioside (Stevioside) can be used as a sweetener for the prevention and treatment of obesity, to prevent tooth decay, and diabetic patients. When used in food processing, there is no calorie, which can prevent decay and suppress the growth of microorganisms.

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

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

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

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

<4-1>. Aspartame

Aspartame is a sweetener sold under the name of Green Sweet and Fine Sweet in Korea. It is composed of two amino acids and produces 4 calories per gram. However, since it is 200 times sweeter than sugar, the actual amount used is minimal, so there is little effect on blood sugar and weight gain. (Americas markets use aspartame instead of stevioside.)

In addition, it is desirable to add it after the completion of food cooking, because it is weak to heat and loses its sweetness when heated. Aspartame is not a problem for everyone, including diabetics, unless you have a very rare hereditary disorder called phenylketonuria.

In terms of properties and properties, aspartame is a white crystalline powder that is odorless and has a sweet taste about 150 to 200 times higher than sugar, and the sweetness is similar to sugar taste and refreshing aftertaste.

It is a low-calorie (4 ㎉ / g) sweetener that breaks down, digests and is absorbed like normal protein in the body. (Does not accumulate in the body.)

Solubility in water is low, but solubility is slightly increased in hot water or acidic conditions, insoluble in alcohols and organic solvents. Solubility decreases with higher P H.

Aspartame is relatively stable and hardly decomposes in airtight containers, but it is affected by conditions such as temperature and P H in aqueous solution (most stable at pH 4 to 5).

It is characterized by low calories and is digested and absorbed like amino acids in the body and is not related to the rise in blood sugar level, so it is ideal for diabetics and obese patients.

2. Effect

The present invention is that the composition of our typical traditional foods, low calorie disposable leaching tea is an effect of the present invention.

The use of licorice to increase the weakness of ginger and cinnamon is an effect of the present invention by rationally combining the properties of the raw materials.

It is an effect of the present invention that licorice is used to create a new flavor with crystals to have an oriental herb flavor.

Creating a concentrate mixture of sweet ginger cinnamon to create a new flavor of ginger and cinnamon is an effect of the invention.

The organoleptic effect of the tea composition based on the sweet ginger prepared by the specific process for carrying out the present invention is shown in Table 2.

The sensory test is a composite of the composition of the composition prepared by the specific process for the implementation of 10 adult men and women, each of the total of 20 people after drinking at least 30 cups for 15 days. It was confirmed that the present invention has a popular flavor that 70 to 90% is good as a result.

How do you know ginger and cinnamon? The question asked was that 100% of the raw material of crystallized fruit was confirmed to be our traditional beverage.

As a result of the fact that the fertilized fruit can be used easily for one-time leaching, the improvement of the present invention is confirmed.

Specific details for the practice as set forth below are provided only to explain the invention of the tea (tea) composition based on the sweet ginger, the present invention is not limited to the specific details for the following practice.

1. Leaching tea composition based on sweet ginger and its manufacturing method

The first step ((P 001)) is a technical task of selecting raw materials, selecting fresh ginger and cinnamon for flavor with traditional fertilization, selecting licorice for sweetness of herbal medicine, and stevioside for sugar-free sweetness. It is a technical step to select raw materials for low-calorie fermented tea with low calorie modification and flavor.

The second step ((P 002) is a technical problem of determining the blending ratio. The blending ratio of the composition based on low calorie correction and flavor is 75% by weight of fresh ginger, 5% by weight of cinnamon, 10% by weight of licorice, and stevioside 10 Technical stage characterized in that the weight percent to 100% of the total weight.

The third step ((P 003)) is a technical task of cleaning the fresh ginger. The fresh ginger of the same amount as the mixing ratio is selected and placed in a power three-phase five-horsepower drum washing machine and purified at 4 kg / ㎠ It is a technical step of forming fresh ginger by spray cleaning under the condition of rotating water for 20 minutes.

The fourth step (P 004) is a technical problem of crushing ginger, which is a technical step of forming the crushed ginger by crushing the washed ginger with 4 mm using a power three-phase five-horsepower roll crusher.

The fifth step (P 005) is a technical problem of sorting and crushing cinnamon, which is a technical step of selecting cinnamon with the same amount as the blending ratio and crushing it by 4 mm with a power three-phase 5-horsepower roll crusher to form crushed cinnamon.

The sixth process ((P 006) is a technical task of sorting and crushing licorice, the technical step of forming a crushed cinnamon by sorting the cut licorice of the same amount as the blending ratio and crushed by 4 mm with a power three-phase five-horsepower roll crusher All.

Step 7 ((P 007)) is a technical task of forming a mixture. Ginger cinnamon licorice stevio by mixing stevioside, crushed ginger, crushed cinnamon and crushed licorice with the same amount as the mixing ratio for 40 minutes with a power three-phase 10 hp blender. It is a technical step of forming a side mixture (hereinafter referred to as a mixture).

The 8th process ((P 008) is a technical problem of aging, using the mixture as a purified water to create an environment to maintain and maintain 80% moisture, and put the mixture in a plastic container 40kg each and aged at room temperature for 10 hours to obtain mucus in cinnamon It is a technical step of aging a new mixture to create a new flavor and to soften the structure of the mixture (aging) to achieve a uniform penetration and transition to form a aging mixture.

The ninth process ((P 009) is a technical problem of pressurized crushing concentration molding, molding to compress the aged mixture by pressing crushing compaction to 4 mm size with a power three-phase 10 horsepower 8kg / ㎠ pressure crushing concentration molding machine to concentrate the volume of the mixture It is a technical step to make the process to make the mixture easy to extract in cold and hot water and have a dark new flavor by forming a mixture.

The tenth step ((P 010) is a technical problem of aging and drying, the molding mixture is dried in the drying chamber at 45 ℃ for 1 hour, and the aging drying for 20 hours while repeating the ventilation to dry the mixture of 8% moisture content It is a technical step to unite the organization by creating a.

The 11th process ((P 011) is a technical problem of crushing and sorting, crushing the dry mixture to 2mm by crusher of power three-phase three-horsepower 60rpm, and automatically sorting and sorting to 2mm automatically by the triple network at the bottom It is a technical step in the preparation of the mixture.

The twelfth process ((P 012) is a technical problem of sterilization, which is a sterilization method applying a high temperature instant sterilization method (HTST) to sterilization at 90 ° C. for 60 seconds depending on the speed of screw rotation and the temperature of a pipe sterilization tank. It is a technical step to form a sterilized mixture.

The thirteenth process (P 013) is a technical problem of injecting, and is a technical step of forming a disposable tea bag by injecting the sterilized mixture into the disposable filter paper bag by 1.5 g by an automatic injector.

The 14th process (P 014) is a technical problem of inspecting and packaging, packaging the disposable tea bags with silver foil and polyethylene film (PE) in the direction of moisture-proof packaging and inspecting the sweet ginger, characterized in that 50 tea bags in a box The leachable tea composition and its manufacturing method which were the subjects.

2. A liquid tea composition based on sweet ginger and a method for producing the same.

The first step ((P 001)) is a technical task of selecting raw materials, selecting fresh ginger and cinnamon for flavor with traditional fertilization, selecting licorice for sweetness of herbal, and selecting aspartame for sugar-free sweetness. This is a technical step in selecting raw materials for teas with modifications and flavors.

The second step ((P 002) is a technical problem of determining the blending ratio. The blending ratio of the composition based on low calorie correction and flavor is 65% by weight of fresh ginger, 10% by weight of cinnamon, 20% by weight of licorice, and 5% by weight of aspartame. The technical stage is characterized by selecting the total weight of 100%.

The third process ((P 003) is a technical task of cleaning the fresh ginger, selects the same amount of fresh ginger and mixes it into a power three-phase five-horsepower drum washing machine and cleans it with 2 kg / ㎠ It is a technical step of forming a washed ginger by spray cleaning under the condition of rotating water for 40 minutes.

The fourth step (P 004) is a technical problem of crushing ginger, which is a technical step of crushing the washed ginger with a power three-phase five-horsepower roll crusher to 2 mm to form a crushed ginger.

The fifth step (P 005) is a technical problem of sorting and crushing cinnamon, and is a technical step of forming cinnamon by crushing cinnamon in the same amount as the blending ratio and crushing it by 2 mm with a power three-phase 5-horsepower roll crusher.

The sixth process ((P 006) is a technical task of sorting and crushing licorice, the technical step of sorting the cut licorice of the same amount as the blending ratio and crushed by 2 mm with a power three-phase 5-horsepower roll crusher to form a crushed cinnamon All.

The seventh step ((P 007)) is a technical task of forming a mixture. Ginger cinnamon licorice stevio by blending stevioside, crushed ginger, crushed cinnamon and crushed licorice with the same amount as the mixing ratio for 20 minutes with a power three-phase 10 hp blender. It is a technical step of forming a side mixture (hereinafter referred to as a mixture).

The 8th process ((P 008) is a technical problem of aging, using the mixture as a purified water to create an environment to maintain and maintain 70% moisture, and put the mixture in a plastic container for 20 hours each 6 hours at room temperature by aging mucus in cinnamon It is a technical step of aging a new mixture to create a new flavor and to soften the structure of the mixture (aging) to achieve a uniform penetration and transition to form a aging mixture.

The ninth process ((P 009) is a technical problem of pressure crushing concentration molding, molding to compress the aged mixture by pressing crushing compaction to 2 mm size with a power three-phase 10 hp 8kg / ㎠ pressure crushing concentration molding machine to concentrate the volume of the mixture It is a technical step to make the process to make the mixture easy to extract in cold and hot water and have a dark new flavor by forming a mixture.

The tenth step ((P 010) is a technical problem of aging and drying, the molding mixture is aged for 30 hours while repeating the ventilation by inverting the drying every hour in a drying chamber at 30 ℃ 30 ℃ dry moisture mixture of 8% It is a technical step to unite an organization by creating a

The eleventh process ((P 011) is a technical problem of forming an extract of the liquid composition, and put the composition into a three-phase five horsepower 30 to 60 rpm extraction tank, 70 times of the 100 based on the weight of the mixture It is a technical step of extracting the mixture by automatic stirring at 130 ° C. for 120 minutes with an alcohol solvent of%.

The twelfth process ((P 012) is a technical problem of filtration to form a filtration mixture. The mixture extract is filtered three times through an automatic suction filter of 150 mesh with a power three-phase 10 horsepower and filtered. It is a technical step of preparing a mixture extract.

The thirteenth process ((P 013) is a technical problem of forming a sweet concentrated mixture by concentrating, concentrating the filtrate mixture extract to 12 Brix with a concentrator of 10 ^-3 Torr to form a sweet mixture concentrate.

The 14th process ((P 014) is a technical task of forming a sterilized mixture by sterilization, 180 ℃ according to the speed of screw rotation applying the high temperature instant sterilization method (HTST) and the temperature of the pipe sterilization barrel of the sweet mixture concentrate) This is a technical step of sterilizing the microorganisms attached to the fresh ginger by sterilization in 120 seconds to form a sterilized mixture concentrate.

Process 15 ((P 015) is a technical problem of injecting and packaging, sweet ginger-based liquid, characterized in that induction of vacuum by cooling to automatically package the sterilized mixture concentrate in a pouch (100ml) 100ml Tea composition and method for producing the same.

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 a leaching tea composition based on sweet ginger and a manufacturing method thereof, and FIG. 2 relates to a liquid tea composition based on sweet ginger and a manufacturing method thereof.

Claims (8)

Tea composition based on sweet ginger has a total weight of 100% by weight of 65 to 75% by weight of ginger, 10 to 5% by weight of cinnamon, 20 to 10% by weight of licorice, and 5 to 10% by weight of stevioside Tea composition based on sweet ginger, characterized in that. The method of claim 1, wherein the first step (P 001) as a tea composition with a sweet ginger theme and its manufacturing method is a technical problem of selecting a raw material, selecting fresh ginger and cinnamon for flavor with traditional fertilization, Technical step of selecting raw materials of tea with low calorie modification and flavor by selecting licorice for herbal sweetness, stevioside for sugar free sweetness, and the second step ((P 002)) As a problem, the blending ratio of the composition based on low calorie modification and flavor is 65 to 75% by weight fresh ginger, 10 to 5% by weight cinnamon, 20 to 10% by weight licorice, 5 to 10% by weight stevioside, 100% by weight. Sweet ginger-based tea composition, characterized in that the technical steps characterized in that the selection and a method for producing the same; The method of claim 2, wherein the third step (P 003) as a tea composition based on sweet ginger and a method for manufacturing the same is a technical problem of cleaning the fresh ginger, and the same amount of fresh ginger is selected. And a technical step of forming a washing ginger by spray cleaning in a condition of rotating the water purified at 2 to 4 kg / cm 2 and rotating for 20 to 40 minutes in a three-phase 5-horse drum washing machine. Step 4 ((P 004) is a technical problem of crushing ginger, the technical step of forming the crushed ginger by crushing the washed ginger with a power three-phase five-horsepower roll crusher 2 to 4 mm; P 005) is a technical problem of sorting and crushing cinnamon, the technical step of selecting the same amount of cinnamon and blending the cinnamon with a power three-phase 5-horsepower roll crusher 2 to 4 mm to form a crushed cinnamon; ((P 006) is a technical problem of selective crushing licorice. Of selected cut licorice with the same amount of power the three-phase five-horsepower roll car technical steps of crushing in a crusher 2 to 4㎜ composition shredding cinnamon to the subject a sweet ginger, characterized in the composition and a method of manufacturing the same; The method according to claim 3, wherein the seventh step (P 007) is a sweet ginger-based tea composition and a method for preparing the same, and the same amount of steviosides, shredded ginger and shredded cinnamon as a blending ratio. And the technical step of forming a ginger cinnamon licorice stevioside mixture (hereinafter referred to as a mixture) by mixing the crushed licorice with a power three-phase 10 horsepower blender for 20 to 40 minutes, and the eighth step (P 008) is a technical problem of aging. Using the mixture as a purified water, create an environment to maintain 70 to 80% of moisture, and put the mixture in a plastic container for 20 to 40 kg each and aging at room temperature for 6 to 10 hours to give mucus in the cinnamon to form a new flavor. A technical step of softening the tissues of the tissues and aging them for the purpose of achieving uniform penetration and transition; As a technical problem of chain-concentrating molding, the aged mixture is crushed and compressed to a size of 2 to 4 mm using a power three-phase 10 hp 8 kg / ㎠ pressurized crushing condenser to form a molding mixture concentrating the volume of the mixture to cold and hot water. A tea composition based on sweet ginger, and a method for producing the same, characterized by a technical step of making the extraction process easy and having a fresh new flavor in a single process; The method according to claim 4, wherein the tenth step (P 010) is a sweet ginger-based tea composition and a method for producing the same. The dried product is dried every hour in a drying chamber at 30 to 45 ° C. Technical step of binding the tissue by forming a dry mixture of 5 to 8% moisture content by aging and drying for 20 to 30 hours while repeating the inverted and ventilated work; A technical step of crushing the dry mixture with a power three-phase three-horsepower 60rpm crusher at 1 to 2 mm and uniformly selecting the mixed mixture at 1 to 2 mm automatically by a triple network at the bottom; Process ((P 012) is a technical task to sterilize, and the screening mixture is a sterilizer applying high temperature instant sterilization (HTST), depending on the speed of the screw rotation and the temperature of the pipe sterilization barrel 60 to 120 Elderly Bacteria in a tea composition in a subject a sweet ginger, characterized the technological step of create a sterile mixture and a method of manufacturing the same; The method according to claim 5, wherein the thirteenth step (P 013) is a sweet ginger-based leaching tea composition and a method for preparing the same, and the sterilized mixture is injected into the disposable filter paper bag by 1 to 5 g. Technical step of forming a disposable tea bag by injecting; The 14th step (P 014) is a technical problem of inspecting and packaging, after packaging and inspecting the disposable tea bag in a direction-proof moisture-proof packaging with silver foil and polyethylene film (PE) and then 5 to A sweet ginger-based leaching tea composition characterized in that it is packed in a box with 500 tea bags, and a method of manufacturing the same. The liquid tea composition based on sweet ginger and a method of preparing the same according to claim 1, wherein the fifteenth step (P 015) is a technical problem of preparing an extract of the liquid composition. The sorting mixture is placed in a three-phase 5-horsepower 30-60 rpm extraction tank and extracted by automatic stirring at 110-130 ° C. for 120-180 min with 80-100 times 70% alcohol solvent based on the weight of the mixture ( A technical step of forming the mixture extract by filtration, and the sixteenth step (P 016) is a technical problem of filtration to form a filtered mixture, and the mixture extract liquid is automatically driven at 150 to 350 mesh by three-phase 10 horsepower. A technical step of forming a filtered mixture extract by filtration through a suction filter 1 to 3 times; and the seventeenth step ((P 017)) is a technical problem of forming a sweet concentrated mixture by concentration. 1 to 10 ^-3 Torr Concentrating to 1 to 65 Brix with a concentrator to form a sweet mixture concentrate; 18th step (P 018) is a technical problem of sterilization to form a sterilized mixture, the high temperature instant sterilization method (HTST) A technical step of forming a sterilized mixture concentrate by sterilizing the microorganisms attached to the fresh ginger by sterilization for 60 to 120 seconds at 150 to 180 ° C. according to the speed of the screw rotation and the temperature of the pipe sterilization barrel applying the); Process ((P 019)) is a technical task of injecting and packaging, the method of automatically packing the sterilized mixture concentrate in a pouch (50 to 250ml) and automatically packing in a heat-resistant bottle (50 to 2000ml) to cool the vacuum A liquid tea composition based on sweet ginger, characterized by inducing and a method for producing the same. The sweet ginger-based tea composition according to claim 1, wherein the same amount of the raw material constituting the sweet ginger-based tea composition is used in place of stevioside under the same conditions.

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