KR20090018876A - Sweet curcumin tea and sweet curcumin water - Google Patents

Abstract

A sweet and sour curcumin tea composition, and a method for preparing the curcumin tea composition are provided to improve the taste and perfume of Curcuma aromatica Salisbury. A sweet and sour curcumin tea composition comprises 81 ~ 75 wt% of Curcuma aromatica Salisbury pieces; 6 ~ 10 wt% of Glycyrrhizae Radix, 4 ~ 6 wt% of the dried stevia, 5 ~ 3 wt% of citric acid, 3.5 ~ 5.7 wt% of vitamin C, and 0.5 ~ 0.3 wt% of Salicornia herbacea L.

Description

Sweet and sour curcumin tea composition and manufacturing method {Sweet Curcumin Tea and Sweet Curcumin water}

BACKGROUND OF THE INVENTION Field of the Invention [0001] The present invention is a technical field for the purpose of forming a composition suitable for many people's tastes with a functional yellow pigment based on curcumin. Technology for determining the compounding ratio to increase the preference, technology for washing, steaming and roasting, technology for cutting and crushing, technology for mixing, technology for aging and fermentation, technology for concentrated molding under pressure transfer, Aging and drying technology, crushing and screening technology, sterilization technology, infusion packaging technology, extraction technology, filtration technology, technology of concentration, technology of sterilization, technology of injection packaging It is a sweet and sour curcumin tea composition and its manufacturing method.

Sweet and sour curcumin tea composition based on sorting washing technology, roasting technology, shredding technology, mixing technology, sorting technology, sterilization technology, extraction technology, concentration technology, filtration technology, injection packaging technology, etc. And its manufacturing method.

The present invention aims to solve the problem of improving a new flavor in turmeric, which has been recognized for its new value across races and cultures, and has been the subject of curcumin, which is the main component of turmeric. Technical problem aiming at making composition of leaching tea and liquid tea suitable for human taste, Technical problem of selecting raw material of function and preference suitable for purpose, Technical problem of setting compounding ratio to raise function and preference In the technical problem of washing, steaming and roasting, the technical problem of cutting and crushing, the technical problem of mixing, the technical problem of aging and fermentation, the technical problem of concentrated transfer molding under pressure, the aging and drying In the technical problem, in the technical problem of crushing sorting, in the technical problem of sterilization, in the technical problem of injection packaging, in the technical problem of extraction, Exceeds the technical problem, the technical problem to which concentrated, the technical task of sterilizing a sour kureukumin tea composition and a production method characterized by the Technical Problem The infusion package.

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, the purpose and method for each task are set by process, and the problem solving means is presented by the following process sequence.

The first step is the technical task of selecting the raw materials of functions and preferences that are suitable for the purpose, and the dry turmeric pieces containing a large amount of diketone compound curcumin, which is a yellow crystalline component, which promotes the protection of the functions of the liver. ), Yellow, yellow licorice with detoxification function, and additives that restore and improve fatigue and flavor. Dry stevia, citric acid, vitamin C, and seaweed are used as raw materials for sweet and sour curcumin tea composition. It is the technical stage of selection.

The second step is a technical problem of determining the blending ratio to increase the function and preference. The ratio of the fertilizer applied based on the total weight of the composition is 81 to 75% by weight based on the total weight of the composition. Sweet and sour curcumin containing 6 to 10% by weight licorice, 4 to 6% by weight dry stevia, 5 to 3% by weight citric acid, 3.5 to 5.7% by weight vitamin C, 0.5 to 0.3% by weight glass It is a technical step to determine the blending ratio of the tea composition.

The third process is a technical task of washing, which is a technical step of forming a dry turmeric piece, washing licorice and washing stevia by immersing dry turmeric pieces and licorice and dry stevia in purified water to remove suspended matter.

The fourth step is steaming and roasting technical problem, steamed washing stevia at 105 ± 5 ℃ for 2 to 4 minutes to form a steamed stevia to improve the texture and flavor, and put the washing turmeric pieces in a stir-cooker 110 to 120 Roasted liquorice pieces to remove odor and soften tissues by roasting at 20 ℃ for 30 minutes, and put the washed licorice into a stir-frying pan and fry at 110 to 120 ℃ for 20 to 30 minutes to remove odor and soften the tissue. It's a technical step to create.

The fifth process is a technical problem of cutting and crushing, cutting steamed stevia to 5 to 10 mm, forming a crushed stevia to 2 to 4 mm with a power three-phase five-horsepower crusher, and roasting the turmeric piece with a power three-phase five-horsepower crusher. It is a technical step of forming crushed turmeric with 2 to 4 mm and crushed licorice to 2 to 4 mm with roasted licorice with a power three-phase five-horsepower crusher.

The sixth step is a technical problem of mixing, by mixing the same amount of crushed turmeric, crushed licorice and crushed stevia with a power three-phase 10 horsepower mixer for 20 to 30 minutes to form a mixture of turmeric licorice stevia, The same amount of citric acid vitamin C containing the same amount of citric acid vitamin C containing a mixture of 10 to 15 minutes by mixing with a power three-phase 10 horsepower mixer, and the mixture of turmeric licorice stevia and citric acid vitamin C containing the power three phase It is a technical step of forming a mixture of turmeric licorice stevia citric acid citrate of vitamin C (hereinafter referred to as a mixed composition) by mixing for 30 to 40 minutes with a 10 horsepower mixer.

The seventh process is a technical problem of aging and fermentation. The mixed composition is placed in a plastic barrel which is automatically temperature-controlled while maintaining the environment containing 70 to 80% of water by using purified water, and the mixture is maintained at 35 to 45 ° C. It is a technical step of forming a fermentation fermentation mixture composition to remove the toxicity by aging fermentation for 8 hours to form a new sweet and sour flavor.

The eighth process is a technical problem of concentrated transfer molding under pressure, and the components are transferred by pressing the fermentation fermentation mixture into the fermentation fermentation mixture with a power three-phase 10 horsepower crusher 1 to 30 kg / cm 2 and concentrating the volume by compression. It is a technical step of forming a molding mixture composition by molding to a size of 4㎜.

The ninth process is a technical problem of aging and drying, inverting the molding mixture composition every 1 hour in a drying chamber of 35 to 40 ° C and injecting fresh air, and slowly aging and drying the aging drying for 25 to 30 hours. This is a technical step of forming a dry mixed composition having a moisture content of 5 to 8% or less by binding the tissues of raw materials to each other to form a fixed mold.

The tenth process is a technical problem of crushing and sorting, and is a technical step of crushing and mixing the dry mixed composition with a power three-phase five-horsepower crusher to 1-2 mm to form a selective mixed composition of 1 to 2 mm.

The eleventh process is a technical problem of sterilization. The sterilization process is performed by sterilizing the selected mixed composition at 80 to 85 ° C for 30 to 40 seconds depending on the speed of screw rotation and the temperature of the pipe sterilization tank. It is a technical step to create a sterilized mixture composition to preserve.

The twelfth process is a technical task of injecting and packaging, injecting the sterilized mixed composition into the cloth or filter paper by 1 to 5g by an automatic packaging machine to form a disposable tea bag, and packaging the disposable tea bag with silver foil and polyethylene film (PE) in the direction of moisture-proof packaging. It is a sweet and sour curcumin tea composition and manufacturing method of tan and brown enjoyed by both cold and hot water regardless of time and space, characterized in that it is put in a box of 5 to 500 tea bags after inspection and packaging.

The 13th process is a technical problem of extraction. The dry mixed composition formed in the 9th process is put into the extraction tank of three phase 5 horsepower 30 rpm, and it is 30-100% alcohol solvent of 80-100 times based on the weight of the mixture. It is a technical step of extracting the sweet and sour extract mixture composition by automatic stirring at 120 to 130 ° C. for 150 to 200 minutes.

The 14th process is a technical problem of filtration. The sweet and sour extract mixture is filtered through a primary 150 mesh (Mesh) automatic suction filter with a power three-phase 10 horsepower and secondly through a 250 mesh (Mesh automatic suction filter). It is a technical step to form a sour and sweet filtration mixture composition to minimize the sediment by filtering only the first or the second, depending on the purpose of the method by filtration through the automatic suction filter of 350 mesh (3 mesh) in the third.

The 15th process is a technical task of concentrating, concentrating the sour and sweet filtration mixture composition to 1 to 65 Brix with a concentrator of 1 to 10 ^-3 Torr to recover alcohol and to form a low-calorie and sour sweet and concise composition free of sugar and fructose. It's a technical step.

The 16th process is a technical task of sterilization, and sterilizes the sweet and sour concentrated mixture composition at 90 to 95 ° C. for 30 to 40 seconds depending on the speed of screw rotation using high temperature instant sterilization (HTST) and the temperature of the pipe sterilization barrel. It is a technical step to create a sweet and sour sterilized mixture composition.

The 17th process is a technical task of injecting and packing the method of automatically packing the sweet and sour sterilized mixed composition into 50 to 250 ml in a pouch bag according to the purity and automatically packaging the 50 to 2000 ml into a heat resistant bottle to cool the vacuum. It is a sweet and sour curcumin tea composition characterized by inducing and a method for producing the same.

The characteristics and functional effects of the raw materials used in the composition of the present invention and the synergistic preferences and functional effects through the mixing of the composition is to be presented.

end. Functional properties and effects of the raw materials of the composition.

1. Turmeric

Botany name: Curcuma Ionga L, Country of origin: Turmeric, a tropical Asian plant, is a perennial grass of ginger-necked ginger, with thick roots in the ground, 3-4 cm in diameter, and wheel-shaped on the surface. There is a node.

Turmeric is a perennial herb. Root stocks are lumpy, cut horizontally yellow, with aroma. The leaves are large, 30-90 cm long, 10-20 cm wide, with the ends of the bones bone-shaped, the bases triangular, and the upper side blue.

The leaves are oval and 4-5 are gathered. Root stock are solid or branched round pillars, and the sides are dark blue.

Flowers are inflorescences from late spring to summer, about 30cm long, light green, ovate 4 ~ 5cm long, corolla is dark yellow, 2.5cm long, turmeric or jade jade gold.

It is a perennial herb widely cultivated in the tropical or subtropical regions, and yellow pigment and curcumin are used as ingredients of curry, which is the main ingredient, and it is used in several compound ingredients for various kinds of health food and medicine.

Turmeric has been described as a coloring substance in the Assyrian plant land, which has been recorded since around 600 BC, and has been used in India, Southeast Asia, and China for dyeing silk and cotton and coloring food. When used as a dye, it is used instead of gardenia as a lower salt for red dyeing.

Indian curry must contain turmeric with other spices. This common sense is said to be healthy liver, curcumin has the effect of strengthening the liver.

In addition, it is known to promote diuretic, dipharytic effect, and liver detoxification function. In Japan, turmeric pigment is used for coloring of radish. In oriental medicine, rhizomes are called turmeric and tubers. In particular, turmeric has been used as a placebo and tonic medicine, and it is used for nosebleeds, pissing, and blood.

Since turmeric is originally a tropical plant, most of Korea's needs are depended on imports, but recently it has grown successfully in Jindo, Jeollanam-do. Comparing Jindo turmeric and imported turmeric successfully grown in Jindo, curcumin, an active ingredient of turmeric, contains more in Jindo turmeric.

The cultivation climate is a tropical region of Asia, which is very weak in cold climates, so it decays below 10 ° C. Soil is best suited for cultivation in soils with rich drainage and rich organic soil.

Turmeric is a yellow powder obtained from the roots of Curcuma longa, a tropical shrub of the Ginger family, which is primarily found in India and Indonesia. In India and Indonesia, turmeric is considered a sacred spice, especially in India, where it is socially and culturally important. Turmeric is an indispensable food in the Indian diet, and Indians consume 1.5 to 2 grams of turmeric daily.

It was transmitted to Europe in the early stages of turmeric, but its use did not become the center of Western society's medical traditions or diet. The reason is because of the color, the Greeks used turmeric to dye their clothes yellow, and medieval dyeers mixed it with indigo to create a beautiful shade of green. Even today, in North America, turmeric is used to color mustard yellow.

The main constituents are diketone compound curcumin, a yellow crystalline component in the root, and p-hydroxycinnamoylferuloylmethane, its derivatives, and p, p-dihydroxydicinnamoyl methane (p). , p-dihydroxydicinnamoylmethane) containing about 0.3% of yellow pigment, and other curcumin (curcumin) 1-3%, essential oils 1-5%, starch 30-40% some oil. The yellow pigment is the main ingredient of curukumin, and it is turmeric, which is the main ingredient of essential oils, which gives the herb an unusual smell. In addition, it contains about 2.4% nonvolatile oil, 50% starch, 5% crude fiber, 4% ash, and 16% moisture.

In summary, recent studies on physiological activity have been shown to promote hepatic detoxification, promote bile secretion, eliminate biliary stones, cardiac arrest, diuresis, anti-bleeding, antibacterial, anti-ulcer, and suppress blood cholesterol. Hepatitis, especially chronic C and cholangitis , Jaundice, gastritis, menstrual irregularities, high blood pressure, arteriosclerosis, etc., and anticancer, antidiabetic expectation is high. In addition, it is a herb that is also noticed in the removal of free radicals and antioxidant activity, which is the source of aging and disease.

Curcumin of turmeric is effective in strengthening liver function, bactericidal and antibacterial action to prevent the growth of Pylori, the causative agent of gastric ulcer, dipharysis and diuresis to promote bile secretion, prevention and suppression of cancer, melanin Anti-pigmentation, methol, iricalbinol, improve liver function and promote bile secretion.

Tumeron promotes bile secretion, edema, antiseptic, antibacterial, and anti-inflammatory. Azulene is anti-inflammatory. Anti-ulcer. It is effective in improving stomach and tumors, especially in treating stomach and duodenal ulcers.

Kampa is strong, healthy, sterilized, and antibacterial, while Minorur stimulates the secretion of pepsin, a digestive enzyme in the gastric juice. Sterilization, antimicrobial action, Idam function. Flavonoids protect the walls of capillaries.

Turmeric occupies a very sacred place in the diet of Indians, who consider turmeric as a valuable substitute for Western medicine. In traditional Indian culture, turmeric is recognized as a food with pure properties, and it cures a number of diseases including indigestion, fever, arthritis, dysentery, jaundice and liver disease.

Indians are not the only people who use turmeric as a cure, and in China they use it to treat liver disease and bleeding.

Turmeric is particularly popular in the Okinawa region of Japan, where it is called wukong and uchinchin and was used as a remedy, condiments, spices, and dyes during the Ryukyu period during the 12th and 17th centuries.

Recently, turmeric has emerged as a popular material again. The average age of the people in this region is 77 for women and 86 for women, who live longer than 100 years old. (10 in 100,000 people in the United States and 34 in 100,000 people in Okinawa.) The people who live in Okinawa cherish uchin (turmeric) as a blessed food from God.

Turmeric, which is called a vegetable boulder because of its function as a precious herbal medicine, is a tropical ginger and perennial plant native to India and distributed in hot and humid regions.

The medicinal root contains various ingredients, the most representative of which is culcumin, famous for its yellow pigment, and a-gurugumen, flavonoids, gurugumol, campa, asnon and damerones. Contains essential oils such as beta-lemonone, cineru, and para-methyrol.

Korea's research results revealed curcumin-induced cancer cell inhibitory effect of Koshin University Cancer Research Institute, Seoul National University, Ph.D., Ph.D., Kyung-Soo Chun, the major ingredient of anti-cancer activity, Korea Herbal Medicine Association Conference, Chungnam University, Kim Jong-A's paper Possible candidates for whitening cosmetics and new drugs related to skin

Soy sauce is made with ingredients of turmeric. There is no doubt that turmeric is good for the liver. Anyone can think that it is possible to make soy sauce medicine with turmeric as its raw material. Some developers can't overlook this. Drugs are already made from a single ingredient and actually prescribed in patients with hepatic diseases.

This component is one of dozens of essential oils contained in the root of turmeric called p-tolylmethylcalcalbinol. It acts on the cells of the liver and promotes the secretion of bile and has been medically recognized as a drug called carotene.

Carotene is currently used for liver dysfunction, catarrhal jaundice, biliary tract, and gallbladder disease. Little is known, but turmeric is also entering the hospital.

Turmeric has long been known in ancient Chinese and European empires, and has been regarded as a health drink tea among royals and nobility. In Japan, it has been a long time since it came to Okinawa and became a national monopoly of the high-yielding Yugu dynasty. It is from recognition of pharmacological effects that turmeric has recently been noted.

Fermenting turmeric enriches the curcumin content and softens the intense bitterness and odor of turmeric by fermentation. Fermented turmeric absorbs moisture even when it is dry by nature. It also changes with the seasons, especially in the winter now. The state is not constant because it absorbs moisture even in the sealed state.

Digging and cutting the roots are both highly directional and if the color of the inside is different, spring turmeric is line yellow and autumn turmeric is orange. Looking at the dry powder, you can see this difference. In addition, the spring turmeric has a slightly spicy and bitter taste, while the cold turmeric has no bitter taste.

It is the result of recent research that the roots of spring turmeric can be used as a herbal medicine that shows excellent efficacy. The main ingredient of the curry powder is cold, which is the main ingredient of the spice called Timeric. It is also used as a yellow colorant in various foods.

It is sacred in India and has been used in rituals and other important rituals since BC, and it is written in the herbal texts of this 16th-century master's poetry to improve clogging of blood and blood and to heal all diseases.

The turmeric introduced to Japan around the 10th century (Edo period) was a high value local specialty of the Okinawa Ryugu dynasty and was called a national monopoly and was called (Hikiko's Elixir) or (Jewelry Ambassador's Jewel).

In Japan, the re-evaluation of the turmeric has been booming since several years ago, when Okinawa's pluralistic telegraph was written. In recent years, global interest and importance have grown so much that there is a licensing dispute between research institutes in India, Japan, Taiwan, the United States, and Europe.

In particular, turmeric has been known for its good hangover, and it has been widely used in the world as it proves scientifically and has a wide range of functions such as anti-bacterial sterilization and anti-cancer.

The antioxidant component of turmeric is a yellow pigment called Culcumin. Its main action is to improve liver function and activate bile secretion. The secretion of bile leads to the consumption of cholesterol, resulting in the prevention of atherosclerosis. Curcumin also protects genes and inhibits carcinogenesis, which has been reported to inhibit tobacco carcinogens by 50%.

On the other hand, the essential oil component of turmeric also has a variety of functions. Representatively, it is active in the secretion of bile and at the same time prevents and improves biliary stones, hyperlipidemia, hypertension, and arteriosclerosis by cholesterol soluble action. Antibacterial and anticancer effect.

Indications include a variety of hepatitis, cholangitis, jaundice, gastritis, menstrual disorders, hypertension, hypotension, arteriosclerosis, etc. Recently, the expectation is expected to be effective for liver cirrhosis, cancer, diabetes, especially chronic hepatitis C.

2. Licorice (甘草).

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 as a medicine. Roots contain ghiquiricin, glucuronic acid, glyshilhizic acid, and glysyl hygiene as active ingredients, and are toxic in general pharmacological action (detoxification). do.

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 governs the heat and limbs of chapter 5 and 6, normalizing the physiology of the eyes, nose, mouth, ears and urine (feces, urination), communicating all blood veins, strengthening muscles and bones, and improving nutrition. In addition, the nickname is called the national name because it detoxifies the toxicity of all medicines and makes 72 medicines and 1200 kinds of medicines harmonize with each other. (Called licorice of the drugstore)

Licorice has an excellent effect on detoxification, among other things, and there is nothing that can be followed to detoxify food poisoning, various drug addictions, and anti-cancer detoxification. Licorice and jujube pine needles 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. So licorice comes from a variety of uses, such as licorice in the drugstore.

3. stevia.

Dicotyledonous Campanula Perennial Herb of the Asteraceae Scientific name: Stevia rebaudiana, Classification: Asteraceae. Country of origin: borderlands of Paraguay, Argentina, Brazil, etc. Native habitat: around rivers or wetlands, Size: 70-100 cm in height. Stevia leaves contain stevioside, rebaudioside, and other sweet substances.

Stevioside (stevioside) of the sugar is about 200 to 300 times the sweetness of the sugar, 90% of the sugar is low sugar is effective in diet.

Its potent antioxidant activity (5-7 times that of green tea) suppresses adult diseases (hypertension, diabetes, heart disease, obesity, etc.) caused by malignant free radicals.

Stevia form and appearance, grows around rivers or wetlands. The roots are not well-developed and have many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in storage. New branches grow in hidden snow near the roots, forming new stems each year. Stems stand upright and lose their function during wintering.

The leaves run on the stem nodes and the branches grow from the leaf axles. The leaves are opposite, lanceolate, 4-10 cm in length, about 2.5 cm in butterfly. There are fine teeth and bends, and 3 leaf veins. There is no petiole and hairs are scattered throughout the abandonment.

Flowers bloom in clusters of 5 to 6 ornamental flowers, and have the property of self-incompatibility. As a single plant, flowers bloom quickly in a single condition. Seeds are low in fruiting and very small. There is a fan-shaped tube head at the front end of the seed. Breeding is done by seed or by folding. Harvesting can be done once or twice a year, early and mid September.

Modern natural sweet substance Soybean, Paraguay has been using stevia leaves as a sweetener for a long time. As high calorie sugar is ingested these days, obesity and adult diseases are a problem, and artificial synthetic sweet substances necessary as additives for food and medicine are carcinogenic. According to the report that it can cause the development of a natural sweetener that can replace synthetic sweeteners, Stevia emerged as a new sweet resource.

Recently, when the harmfulness of saccharin, a synthetic sweetener, became a problem, it attracted attention again. It is valued as a sweetener and is used as a variety of sweeteners such as tea, soft drinks, gum, and soy sauce. It was first imported from Japan in 1973 in Korea, and in 1976 100-300 M / T was exported to Japan as dry leaves.

Suwon No. 2 (sweetness 12.2%) and Suwon No. 11 (23%) are the varieties that were cultivated in Korea for the development of sugar substitutes at the crop test site.

Eco-friendly agricultural excellence Stevia agricultural materials, stevia can return to land 100 years ago. Stevia concentrate and stevia powder, which are agricultural materials, have been used on farmland that has been poisoned by pesticides or dioxins, and it is possible to properly decompose pesticides or dioxins with the stevia force and restore the original natural rice fields and fields.

There has never been a material that has been used to clean up farmland while improving agricultural quality. As agricultural materials, both stevia concentrate and powder are used to increase the sugar content of various vegetables, fruits, rice, etc. and increase yields and improve shelf life.

Stevia's agricultural products are welcomed in the market and traded at high prices due to their high appraisal, and environmentally friendly stevia farming is rapidly spreading. As stevia produce is cultivated all over the country and produce delicious produce, farms become rich and revolutionize agriculture and food, which leads to the development of agriculture. I hope it will be realized with excellence.

4. Citric acid

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

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

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

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

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

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

Citric acid was first isolated as a crystal from lemon juice in 1784 and then synthesized in glycerol. Currently, starch, molasses, and crude sugar are fermented by mold or yeast.

Citric acid is classified into hydrous citric acid (Monohydrate) and anhydrous citric acid (Anhydrous) according to the presence of water molecules, and in the form of salts such as sodium citrate, calcium citrate, potassium citrate and citric acid esters such as citric acid triether and acetyl citrate Is also used.

Citric acid is a safe food additive defined by 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, FAO, and WHO (Committee on Food and Agriculture Organization World Health Organization), and citric acid is extremely low in toxicity 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 and W H O Committees specifies that citric acid, calcium citrate, potassium citrate and sodium citrate are not toxic to the human body, placing no limit on daily intake.

5. 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 rupture of capillaries, bleeding from the skin, mucous membranes, internal organs, and muscles, weight loss, decreased immune function, delayed wound recovery, and hyperlipidemia anemia.

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 15 mg is recommended for pregnant women and 90 mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for ages 1 to 9, 50 mg for ages 10 to 15, and 70 mg for adults 16 to 19 years of age.

As a specific function of vitamin C, vitamins are very important as the regulation of physiological metabolism in our body. 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.

Since Hum, a Polish scientist, 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 recognized as pure vitamin C when absorbed into the skin in the state of L-Ascorbic Acid, unstable vitamin C can be effectively activated in the skin stably.

Vitamin C absorption metabolism reaches the highest blood level after 30 minutes for intravenous injection, and after 4 hours it is excreted in vitro through urine and respiratory tract. Therefore, absorption at regular time intervals is important for the maintenance of 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 be increased by continued use.

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 reduce 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.

Functionally, 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 transfer of fat to the mitochondria is a protein composed of small 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.

Regarding deficiency (scurvy) In the 1700s, the British Navy knew that it was possible to cure scurvy by eating foods high in vitamin C such as oranges and lemons.

Scurvy symptoms are easy to bleed, redness, 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.

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

Of the 12 results of vitamin C efficacy on cardiovascular disease, 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.

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.

About Cancer Many studies have reported that eating fresh fruits and vegetables can 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.

The results of the control experiment showed that vitamin C intake was not affected until 86 mg per day, but when the daily intake was about 110 mg, it was certainly effective. In another control experiment, 870 people observed more than 25 years, and the daily vitamin C intake was 83 mg. Those who are more than 64 percent less likely to develop lung cancer than those who consumed less than 63 mg per 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.

As Cataracts get older As cells and tissues age and become less functional, the lens of the 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.

About 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.

Regarding the treatment of a disease, the vitamin dose labeling often 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.

About Alzheimer's dementia The Johns Hopkins Univers-ity brain neurology team recently published a five-year study on the prevention of dementia by administering vitamin C and vitamin E to 4,740 people. (Journal Archives of Neurology 2004)

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 administered with 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 disease, it destroys its brain cells, producing a lot of free radicals. 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.

Vasodilation for cardiovascular disease; Blood vessel elasticity and dilation are closely related to heart disease and stroke. This is because a lack of blood circulation leads to heart failure symptoms, cerebrovascular abnormalities to stroke symptoms, and coronary artery abnormalities lead to angina.

Vitamin C can be used to dilate blood vessels in people with atherosclerosis. Therefore, it helps to expand the blood vessels of people with symptoms such as angina pectoris, myocardial infarction, hypercholesterolemia, high blood pressure. The daily dose of vitamin C for vasodilation is 500 mg.

High blood pressure; High blood pressure puts a strain on the heart and can lead to cardiovascular disease. After four weeks of vitamin C in people with high blood pressure, their blood pressure dropped by 9 percent. The amount of vitamin C administered per day was 500 mg, and it was characteristic that all the participants in the experiment were taking hypertension.

About Common Cold In 1970, Linus Pauling noted that overdose of vitamin C protects against the spread of cold-borne infections. The theory has been published, and this theory has 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 from Alexander Schauss, Ph., Who attended the 33rd International Medicine Today Conference in Vancouver, Vancouver, 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.

6. Hamcho (鹹 草)

Scientific name Saliconia herbacea L (Tung node), Thyme subfamily, Herbal medicinal herb, Genus name Tung node, wick, Three salts, Dried vinegar, Fucho vinegar, Shin vine , Salt nicho

DISTRIBUTION: Around the salt field of the west coast of Korea, flowering period: August to September, flower color: yellow-green, fruiting season: September to October, fruit: 2 mm long, 15 mm diameter, black round fruit, height: 10 to 30 cm Grass, harvesting: spring, summer, autumn, processing: Squeeze juice or dry in the shade.

Ingredients of Hamcho (mg / 100g) Calcium (Ca) 417.84, Iodine (I) 8.12, Chlorine (CI) 8.23, Magnesium (Mg) 304, Copper (Cu) 0.55, Vitamin (B1) 0.11 , Potassium (K) 940, nickel (Ni) 0.78, vitamin (B2) 0.14, iron (Fe) 50.63, chromium (Cr) 0.14, vitamin C 3.90, phosphorus (Fe) 64.4, cobalt (Co) 0.12, vitamin E 0.15 , Manganese (Mn) 2.7, vanadium (V) 0.10, Niacin 0.52, zinc (Zn) 1.9, sodium (Na) 5.23, Folic acid 0.08. And so on.

Hamcho (鹹 草) is an annual plant that grows on Gaphal on the west coast of our country. It is called Tung Barri in Korean. It is also called coral reef because its shape resembles coral.

It grows in groups around seawater and near sea pearls and salt fields. There are many nodes on the stem, branches branched one or two times, and there is no distinction between leaves and branches. The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August to September, and flat, round fruits ripen in October.

Hamcho is very salty in its name. Hamcho is the only plant on the planet that grows while absorbing salt.

The grass, which is written in China's best medical book, Xinongboncho, is written as Hamcho, and in Japanese conversational herbs, Shincho or Fucho-cho, the grass is a toxin and stool (stool) accumulated in the body. It is an amazing herb that has excellent therapeutic effects on various incurable diseases such as cancer, uterine fibroids, sinus hypertension, hypotension, back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis.

Hamcho (鹹 草) grows on land but is enriched with various minerals and enzymes in seawater. Seawater is dissolved in dozens of trace elements such as calcium, potassium, magnesium, iron, urethra, and phosphorus, and various toxins and enzymes. The seaweed grows by absorbing the trace elements and enzymes that are beneficial to the human body.

Enzymes contained in 1 gram of ton of seawater decompose and purify various organic substances in seawater. In the seaweed, the enzymes of seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool to release it out of the body.

Among the many plants that grow on land, seaweed is known to contain the most zinc, and zinc has been shown to have an effect of increasing the function of the genital organs. Therefore, many beneficial ingredients of seaweed are used to prevent adult diseases. There is a function.

I. Effect of the composition.

The present invention is a composition for the purpose of forming a composition of leached tea and liquid tea in accordance with the curcumin, the main component of turmeric, and high-sweet and sour taste. The composition of the flavor is the effect of the present invention in the transformation of turmeric.

Turmeric-based cold and hot water composition is an effect of the present invention.

Fermented fermented roasts that improve the flavor of the raw material and soften the texture are the effect of the present invention to create a new flavor.

Low-calorie teas and drinks with a sweet flavor with no sugar are the effects of the present invention.

It is an effect of the present invention to add the function of fatigue recovery to the function of turmeric with a combination of functions and preferences that meet the functional value of tea and beverage.

Yellow color tea and beverages made from natural raw materials, the fresh effect of delivering a new image is made of the present invention.

Specific details for the practice of the invention is provided only to explain the sweet and sour curcumin (조성물) tea composition and manufacturing method, the present invention is not limited to the scope of the present invention due to the following details.

1. Sweet and sour curcumin tea composition and preparation method (leaching tea)

The first step is the technical task of selecting the raw materials of functions and preferences that are suitable for the purpose, and the dry turmeric pieces containing a large amount of diketone compound curcumin, which is a yellow crystalline component, which promotes the protection of the functions of the liver. ), Yellow, yellow licorice with detoxification function, and additives that restore and improve fatigue and flavor. Dry stevia, citric acid, vitamin C, and seaweed are used as raw materials for sweet and sour curcumin tea composition. It is the technical stage of selection.

The second step is a technical problem of determining the blending ratio which raises the function and preference. The blending ratio which doubles the effect by combining the function of the raw material and the characteristics of the preference is 75 wt% of the turmeric piece applied based on the total weight of the composition, licorice It is a technical step to determine the blending ratio of the sweet and sour curcumin tea composition of 10% by weight, 6% by weight of dry stevia, 3% by weight of citric acid, 5.7% by weight of vitamin C, 0.3% by weight of 100% by weight.

The third process is a technical task of washing, which is a technical step of forming a dry turmeric piece, washing licorice and washing stevia by immersing dry turmeric pieces and licorice and dry stevia in purified water to remove suspended matter.

The 4th process is steaming and roasting technical task, steaming washing stevia for 4 minutes at 105 ± 5 ℃ to form steamed stevia to improve the structure and flavor, and putting the washing turmeric in a stir-cooker for 30 minutes at 120 ℃. It is a technical step to form roasted liquorice which removes odor and softens tissue, and puts washed licorice into a stir-frying pan and stirs at 120 ° C. for 30 minutes to remove odor and softens the tissue.

The fifth step is a technical problem of cutting and crushing. The steamed stevia is cut into 10 mm, crushed stevia is formed into 4 mm with a power three-phase five-horsepower crusher, and the roasted turmeric pieces are crushed by four mm with a power three-phase five-horsepower crusher. It is a technical step to form ulgarum and crushed licorice with 4mm by using a power three-phase five-horsepower crusher.

The sixth step is a technical problem of mixing, and mixing the same amount of crushed turmeric, crushed licorice and crushed stevia with a power three-phase 10 horsepower mixer for 30 minutes to form a mixture of turmeric licorice stevia, the same as the blending ratio Mix the amount of citric acid vitamin C herb with a power three-phase 10 horsepower mixer for 15 minutes to form a mixture of citric acid vitamin C herb, and mix the turmeric licorice stevia mixture and the citric acid vitamin C herb mixture with a power three-phase 10 horsepower mixer. It is a technical step to form a mixture of turmeric licorice stevia citric acid vitamin C containing (hereinafter referred to as a mixed composition) by mixing for 40 minutes.

The 7th process is a technical problem of aging fermentation. The mixed composition is put into a plastic barrel which is automatically temperature-controlled while maintaining an environment containing 80% of water by using purified water, and then fermented at 45 ° C. for 6 hours. It is a technical step to form a fermented fermentation mixture composition that removes toxicity and creates a new sweet and sour flavor.

The eighth process is a technical task of concentrated transfer molding under pressure, and the components are transferred by pressing the fermentation fermentation mixture into the fermentation fermentation mixture with a power three-phase 10 horsepower crusher 30 kg / cm 2 and condensing the volume by compression to size 2 mm. It is a technical step of forming a molding mixture composition by molding.

The ninth process is a technical problem of aging drying. The mold mixing composition is inverted every 1 hour in a drying chamber at 35 ° C. and fresh air is injected. After aging and drying for 30 hours, the raw material structure is formed by cohesion of turmeric. It is a technical step of forming a dry mixed composition having a moisture content of 5 or less by binding to each other to form a fixed shape.

The tenth step is a technical problem of crushing and sorting, and is a technical step of crushing and mixing the dry mixed composition with a power three-phase five-horsepower crusher at 1 mm to form a selective mixed composition of 1 mm.

The eleventh process is a technical problem of sterilization. A sterilization mixture is used to sterilize the screened mixed composition at 85 ° C. for 30 seconds depending on the speed of screw rotation and the temperature of a pipe sterilization tube. It is a technical step of composition.

The twelfth process is a technical task of injecting and packaging, injecting the sterilized mixed composition into the cloth or filter paper by automatic packaging machine to form a disposable tea bag, and then disposing the disposable tea bag in the direction of moisture-proof packaging with silver foil and polyethylene film (PE). It is a tangy sweet and sour curcumin tea composition and manufacturing method that enjoys a combination of cold and hot water regardless of time and space, characterized in that it is packed in a box with 50 tea bags after packaging and inspection.

2. Sweet and sour curcumin tea composition and preparation method (liquid tea)

The first step is the technical task of selecting the raw materials of functions and preferences that are suitable for the purpose, and the dry turmeric pieces containing a large amount of diketone compound curcumin, which is a yellow crystalline component, which promotes the protection of the functions of the liver. ), Yellow, yellow licorice with detoxification function, and additives that restore and improve fatigue and flavor. Dry stevia, citric acid, vitamin C, and seaweed are used as raw materials for sweet and sour curcumin tea composition. It is the technical stage of selection.

The second step is a technical task of determining the blending ratio to increase the function and preference.The blending ratio is a blending ratio that doubles the effect by combining the function of the raw material and the characteristics of the preference. It is a technical step to determine the blending ratio of the sweet and sour curcumin tea composition of 6% by weight, 4% by weight of dry stevia, 5% by weight of citric acid, 3.5% by weight of vitamin C, 0.5% by weight of 100% by weight.

The third process is a technical task of washing, which is a technical step of forming a dry turmeric piece, washing licorice and washing stevia by immersing dry turmeric pieces and licorice and dry stevia in purified water to remove suspended matter.

The fourth process is a steaming and roasting technical task. Steaming stevia for 2 minutes at 105 ± 5 ℃ to form a steamed stevia to improve the texture and flavor, put the wash turmeric pieces in a stir-cooker for 30 minutes at 110 ℃ It is a technical step to form roasted liquorice pieces to remove odor and soften the tissue, and put the washed licorice into a stir-frying pan and fry at 110 ° C. for 30 minutes to remove the odor and to soften the roasted licorice.

The fifth step is a technical problem of cutting and crushing. The steamed stevia is cut into 5 mm, and the sterilized stevia is crushed to 2 mm with a power three-phase five-horsepower crusher. It is a technical step to create ulgarum and crushed licorice with roasted licorice by 2mm with a power three-phase five-horsepower crusher.

The 6th process is a technical problem of mixing, and mixes the crushed turmeric, crushed licorice, and crushed stevia with the same amount of mixing ratio for 20 minutes with the power three-phase 10 horsepower mixer to form the mixture of turmeric licorice stevia, Mix the amount of citric acid vitamin C with 10-horsepower mixer for 10 minutes to form a mixture of citric acid-vitamin C, and mix the mixture of turmeric licorice stevia and citric acid-vitamin C with 10-horsepower This is a technical step of mixing the turmeric licorice stevia citrate with vitamin C (hereinafter referred to as a mixed composition) by mixing for 30 minutes with a mixer.

The 7th process is a technical problem of fermentation, and the mixed composition is put into a plastic barrel which is automatically temperature-controlled while maintaining the environment containing 70% of water by using purified water, and then fermented at 35 ° C. for 8 hours. It is a technical step to form a fermented fermentation mixture composition that removes toxicity and creates a new sweet and sour flavor.

The eighth process is a technical task of concentrated transfer molding under pressure, and the components are transferred by pressing the fermentation fermentation mixture into the fermentation fermentation mixture with a power three-phase 10 horsepower crusher 1 kg / cm2 and condensing the volume by compression to size 4 mm. It is a technical step of forming a molding mixture composition by molding.

The ninth process is a technical problem of aging and drying. The mold mixing composition is inverted every 1 hour in a drying chamber at 40 ° C. and fresh air is injected. It is a technical step of forming a dry mixed composition in which a fixed molding is formed by binding to each other.

The tenth step is the technical problem of extraction, and the dry mixed composition prepared in the ninth step is placed in an extraction tank of three-phase five horsepower 30 rpm, and 80 times of 30% alcohol solvent based on the weight of the mixture. It is a technical step to make a sweet and sour extract mixture by automatic stirring for a minute.

The eleventh process is a technical problem of filtration. The sweet and sour extract mixture is filtered through a 150 mesh (primary mesh) automatic suction filter with a power three-phase 10 horsepower and secondly through a 250 mesh (mesh automatic suction filter). It is a technical step to create a sweet and sour filtration mixture composition to minimize the precipitate.

The twelfth process is a technical task of concentrating, which is a technical step of recovering alcohol by concentrating the sweet and sour filtration mixture to 12Brix with a 10 ^-3 Torr concentrator to form a low-calorie and sweet and sour mixture without sugar and fructose.

The 13th process is a technical problem of sterilization, and the sour sterilized in 95 seconds 30 seconds at 95 ℃ according to the speed of the screw rotation and the temperature of the pipe sterilization barrel is applied to the sweet and sour concentrated mixture composition by high temperature instant sterilization (HTST) It is a technical step to create a sweet sterilized mixture composition.

The 14th process is a sweet and sour curcumin tea composition and its manufacturing method characterized by induction of vacuum by cooling the sweet and sour sterilized mixture composition in a heat-resistant bottle automatically according to the purity to 1000ml according to the purity.

references

Food Engineering Engineering Hak-Kil Lee Young Taek Publisher

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 sweet and sour curcumin tea composition and a manufacturing method (leaching tea), Figure 2 relates to a sweet and sour curcumin tea composition and a manufacturing method (liquid tea).

Claims (17)

The sweet and sour curcumin tea composition is 81 to 75% by weight, based on the total weight of turmeric pieces, 6 to 10% by weight licorice, 4 to 6% by weight of dry stevia, 5 to 3% by weight of citric acid, vitamin C A sweet and sour curcumin tea composition comprising 3.5 to 5.7% by weight and 0.5 to 0.3% by weight in total weight of 100%. The method of claim 1, wherein the first step is a sweet and sour curcumin tea composition and manufacturing method is a technical problem of selecting a raw material of the function and preferences suitable for the purpose, yellow crystals to protect and promote the function of the liver It contains dry turmeric flakes containing a large amount of diketone compound curcumin and licorice which has yellow and detoxification function, and it is an additive that recovers and improves fatigue and flavor, and dried stevia and citric acid. A technical step of selecting vitamin C and seaweed as raw materials of the sweet and sour curcumin tea composition; The second step is a technical problem of determining the blending ratio to increase the function and preference. The ratio of the fertilizer applied based on the total weight of the composition is 81 to 75% by weight based on the total weight of the composition. Sweet and sour curcumin containing 6 to 10% by weight licorice, 4 to 6% by weight dry stevia, 5 to 3% by weight citric acid, 3.5 to 5.7% by weight vitamin C, 0.5 to 0.3% by weight glass Sweet and sour curcumin tea composition and manufacturing method characterized by the technical steps of determining the blending ratio of the tea composition; The method of claim 2, wherein the third step of the sweet and sour curcumin tea composition and manufacturing method is a technical problem of washing, immersed dry turmeric piece and licorice and dry stevia in purified water to remove and wash the suspended turmeric piece Sweet and sour curcumin tea composition and manufacturing method characterized in that the technical step of forming a washing licorice and washing stevia; The method of claim 3, wherein the fourth step of the sweet and sour curcumin tea composition and manufacturing method is steaming and roasting technical problem, by washing the stevia at 105 ± 5 ℃ for 2 to 4 minutes to improve the texture and flavor To prepare a steamed stevia to put, wash turmeric pieces in a stir-frying pan and stir fried at 110 to 120 ℃ for 20 to 30 minutes to remove the odor and soften the tissue to form a roasted turmeric piece, put the washing licorice in a stir-frying pot 110 to 120 Sweet and sour curcumin tea composition and manufacturing method characterized in that the roasting for 20 to 30 minutes at ℃ ℃ to remove the odor and to form a roasted licorice to soften the tissue; The method of claim 4, wherein the fifth step in the sweet and sour curcumin tea composition and manufacturing method is a technical problem of cutting and crushing, the steamed stevia is cut into 5 to 10 mm and 2 to 4 mm by a power three-phase five-horsepower crusher Technical step of forming crushed stevia by crushing stevia, crushing roasted turmeric pieces into a power three-phase five-horsepower crusher to form crushed turmeric by 2 to 4 mm, and forming roasted licorice into two to four millimeters by a power three-phase five-horsepower crusher. Sweet and sour curcumin tea composition and manufacturing method characterized in that; The method of claim 5, wherein the sixth step is a technical problem of mixing the sweet and sour curcumin tea composition and manufacturing method, the same amount of crushed turmeric, crushed licorice and crushed stevia in a power three-phase 10 horsepower mixer The mixture of turmeric licorice stevia is mixed by mixing for 20 to 30 minutes, and the mixture of citric acid vitamin C containing the same amount as the mixing ratio is mixed for 10 to 15 minutes using a power three-phase 10 horsepower mixer to form a mixture of the citric acid vitamin C containing Technical step of forming a mixture of turmeric licorice stevia citric acid vitamin C containing (hereinafter referred to as a mixture composition) by mixing a mixture of turmeric licorice stevia and citric acid vitamin C containing 30-30 minutes with a power three-phase 10 horsepower mixer. Sweet and sour curcumin tea composition and manufacturing method characterized in that; The method of claim 6, wherein the sweet and sour curcumin tea composition and the manufacturing method of the seventh step is a technical problem of aging fermentation, while maintaining the environment containing 70 to 80% moisture by using a purified water mixed composition The mixture is put into a plastic barrel with a temperature control, and the fermentation is carried out at 35 to 45 ° C. for 6 to 8 hours to remove the toxicity and to produce a new fermented fermentation mixture to form a new sweet and sour flavor. Curcumin tea composition and preparation method; The method according to claim 7, wherein the sweet and sour curcumin tea composition and the manufacturing method of the eighth step is a technical problem of concentrated transfer molding under pressure, the fermentation fermentation mixture composition of the fermentation fermentation mixture composition power three-phase 10 hp crusher 1 to 30 Sweet and sour curcumin tea composition and manufacturing method characterized by the technical steps of forming the molding mixture composition by forming a molding mixture composition by transferring the components by pressing to kg / ㎠ and concentrating the volume by compression to form a size of 2 to 4 mm; The method according to claim 8, wherein the ninth step is a sweet and sour curcumin tea composition and a manufacturing method, which is a technical problem of aging and drying, and the mold mixture composition is inverted every 1 hour in a drying chamber of 35 to 40 ° C and fresh air When aging and drying aged 25 to 30 hours gradually aging drying, the tissues of the raw materials are bound to each other by the cohesive force of turmeric to form a fixed molding, and the technical steps of forming a dry mixed composition with a water content of 5 to 8% or less Sweet and sour curcumin tea composition and preparation method; The method according to claim 9, wherein the sweet and sour curcumin tea composition and the manufacturing method of step 10 is a technical problem of crushing and sorting, crushing and mixing the dry mixed composition to 1-2 mm with a power three-phase five-horsepower crusher 1 Sweet and sour curcumin tea composition and manufacturing method characterized in that the technical steps to form a selective mixing composition of 2 ~ 2mm; 11. The method of claim 10, wherein the sweet and sour curcumin tea composition and method of manufacturing the eleventh step is a technical problem of sterilization, sterilization barrel consisting of the speed of screw rotation and pipe sterilization by applying a sterilization method to the selective mixture composition Sweet and sour curcumin tea composition and method characterized in that the technical steps to form a sterilized mixture composition to preserve the flavor by instant sterilization at 80 to 85 ℃ 30 to 40 seconds according to the temperature of; 12. The method of claim 11, wherein the sweet and sour curcumin tea composition and the manufacturing method of the twelfth step is a technical problem of injection packaging, the disposable tea bag by injecting 1 to 5 g of the sterilized mixed composition into a cloth or filter paper by an automatic packaging machine. It is made of yellow brown, enjoyed by both cold and hot water regardless of time and space, characterized in that the disposable tea bags are packaged with silver foil and polyethylene film (PE) in the direction of moisture-proof packaging, and then placed in a box with 5 to 500 tea bags. Sweet and sour curcumin tea composition and manufacturing method. 10. The method according to claim 9, wherein the sweet and sour curcumin liquid tea composition and the manufacturing method of step 13 are technical problems of extraction, and the dry mixed composition formed in the ninth step is placed in an extraction tank of three-phase, 5 hp 30 rpm. Characterized in the technical steps to form a sweet and sour extract mixture composition by automatic stirring at 120 to 130 ℃ 150 to 200 minutes with an alcohol solvent of 80 to 100 times 30 to 50% by weight of the mixture Sweet and sour curcumin liquid tea composition and preparation method; 15. The method of claim 13, wherein the sweet and sour curcumin liquid tea composition and method of manufacturing the 14th step is a technical problem of filtration, the first 150 mesh (Mesh) of the three-phase 10 horsepower of the sweet and sour extract mixture composition Filter through the suction filter, filter through the second 250 mesh (Mesh automatic suction filter, and filter through the 350 mesh (automatic suction filter) thirdly. Sweet and sour curcumin liquid tea composition and manufacturing method characterized in that the technical step of forming a sweet and sour filtration mixture composition to minimize the precipitate by filtering only tea; The method of claim 14 wherein the sour kureukumin (鬱金) liquid tea composition and a production method of claim 15, the process is a technical problem to concentrate, filtered and concentrated to a sour 1 to the mixed composition as a thickener of from 1 to 10 ^-3 Torr 65Brix Sweet and sour curcumin liquid tea composition and preparation method characterized by the technical steps of recovering alcohol and forming a low-calorie sweet and sour concentrate composition free of sugar and fructose; 16. The method of claim 15, wherein the sweet and sour curcumin liquid tea composition and the manufacturing method of step 16 is a technical problem of sterilization, and the speed of screw rotation by applying the high temperature instant sterilization method (HTST) Sweet and sour curcumin liquid tea composition and method for producing a sweet and sour sterile mixture composition sterilized by sterilization 30 to 40 seconds at 90 to 95 ℃ according to the temperature of the pipe sterilization barrel; 17. The method according to claim 16, wherein the sweet and sour curcumin liquid tea composition and the manufacturing method of the 17th step is a technical problem of injection and packaging, the sweet and sour sterilized mixture composition in a pouch bag 50 to 250ml automatically according to the purity Sweet and sour curcumin tea composition and a method for manufacturing the same, characterized in that the automatic packaging in 50 to 2000ml in a heat-resistant bottle to induce a vacuum by cooling.

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