KR20090024000A - Wellbeing oil - Google Patents

Abstract

A compound of healthful oil and a manufacturing method thereof are provided to prevent oxidation and absorb smell of cooking oil. A manufacturing method of a compound of healthful oil includes a step for determining a material and a mixing ratio and a step for performing a selecting process, a crushing process, a mixing process, a squeezing process, a steaming process, a deodorization bleaching process, a concentration controlling process, a sterilizing process, and a packing process of the material. The compound of the healthful oil contains 60-70 weight% of cooking oil, 33-20 weight% of green tea, 5-8 weight% of stevia, 0.8-1.2 weight% of a citric acid, and 1.2-0.8 weight% of vitamin C on the basis of total weight.

Description

Well-being oil composition and manufacturing method thereof

The present invention is a technical field for forming a composition of a cooking oil having a deodorizing function and deodorizing function even if grilled meat and fish in the kitchen and deodorizing function to form a composition for neutralizing and absorbing the odor generated by heating the cooking oil and cooked food As the technical field, we set the technical field to select raw materials with the function of deodorizing, absorbing and neutralizing flavor, the technical field to improve the flavor of cooking oil, and the technical field to add antioxidant additives, and the independent technology for each step is to select the raw material suitable for the purpose. , Technology for determining the composition ratio of the composition with functions and flavors suitable for the purpose, technology for selecting selected raw materials, crushing technology, mixing technology, aging fermentation technology, aging drying technology, mixing technology, aging technology, milking Technology, squeeze technique, milking and mixing technique, deodorizing decolorization filtration technique, concentration adjusting technique, flesh The wellbeing oil composition characterized by the technology of inserting and packaging, and a manufacturing method thereof.

Technology to select raw materials suitable for the purpose, technology to determine the ratio suitable for function and taste, crushing technology, mixing technology, fermentation technology, aging drying technology, mixing technology, aging technology, milking technology The background of the technology is the technology of milking, the technology of milking, the technology of deodorizing bleaching, the technology of adjusting the concentration, the technology of injecting, the technology of packaging.

The present invention is to solve the technical field of forming a composition of a cooking oil having no smell and deodorizing function even if the meat and fish grilled meat and fish in the room or kitchen, the smell of the cooking oil and cooked food heated due to heat Independent technical step by step, setting the technical task of forming a composition for neutralizing and absorbing, the technical task of selecting a functional raw material deodorizing absorption neutralization of flavor, the technical task of improving the flavor of cooking oil, the technical task of adding antioxidant additives The technical task of selecting the raw material suitable for the purpose, the technical task of determining the compounding ratio of the composition by the function and flavor according to the purpose, the technical problem of selecting the selected raw material, the technical problem of crushing, the technical problem of mixing, the technology of aging and fermentation Problems, technical problems of aging and drying, technical problems of mixing, The technical problem of aging, the technical problem of milking, the technical problem of, the technical problem of milking and mixing, the technical problem of deodorizing and decolorizing filtration, the technical problem of adjusting concentration, the technical problem of sterilization injection, the technical problem of packing A wellbeing oil composition and a method of manufacturing the same.

The present invention is to solve the problem to be solved step by step in order to form a composition that is suitable for the purpose clearly and concisely technically set the purpose and method for each task to solve the problem solving means to maintain the independent technical step by step in the order of the process I will present it in stages.

The first step is a technical task to select raw materials that are suitable for the purpose, which is to select clean, clean and odorless cooking oil as the main raw material, and to absorb odors with catechin ingredients to neutralize flavors and to have strong antioxidant properties in cooking oil. Is selected as an ingredient, and when combined with catechin, citric acid is selected as an additive that improves the function of citric acid cycle that prevents the accumulation of lactic acid and prevents rapid fatigue recovery and aging, promotes antioxidant activity and sour flavor. In addition, vitamin C is selected for the regulation of physiological metabolism, antioxidant, rapid fatigue recovery and flavor improvement, and stevia is selected for sweet flavor and antioxidant promotion to select raw materials constituting the well-being oil composition.

The second step is a technical problem of determining the blending ratio of the composition by the function and flavor according to the purpose, the well-being oil composition is 60 to 70% by weight cooking oil, 33 to 20% by weight green tea, 5 to 8% by weight stevia, based on the total weight, A well-being oil composition, characterized in that 100% by weight, including 0.8 to 1.2% by weight citric acid, 1.2 to 0.8% by weight vitamin C.

The third step is a technical problem of selecting the selected raw materials, and saponification with cooking oil is between 169 and 197, between iodine between 95 and 127, and between 1.0% and 4.5% of uncompounded material (%) and between 0.906 and 0.922 specific gravity. Selected as edible oil, selected as dry tea of intermediate or higher with high catechin content of more than 5.35% of total nitrogen content, more than 2,180mg / 100g of free amino acid, more than 13.30% of tannins, and selecting hydrous citric acid with purity of 95% or higher and purity of 95% It is the technical stage to select with more than% vitamin C and select dry stevia.

The fourth step is a technical problem of crushing, pulverized green tea is pulverized into 120 to 150 mesh by a grinder attached to a magnet of a double mesh at the power three-phase five-horsepower outlet, to form a green tea, dried stevia three-power five-horsepower It is a technical step of forming a crushed stevia by pulverizing the 120 to 150 mesh with a grinder attached to a magnet of a double mesh at the outlet.

The fifth step is a technical problem of mixing, with the amount of ground green tea equal to the blending ratio, the amount of ground stevia equal to the blending ratio, the amount of citric acid equal to the blending ratio, and the amount of vitamin C equal to the blending ratio, power 3 phase 10 hp It is a technical step of forming a mixture of green tea stevia citric acid vitamin C by mixing for 30 to 40 minutes with a mixer.

The sixth process is a technical problem of aging and fermentation. The mixture of green tea stevia citrate and vitamin C is purified to create an environment containing 70 to 80% of water, and 10 to 15 kg is put in a temperature-controlled plastic bucket every 30 minutes. It is a technical step to produce a mixture of fermented fermented green tea stevia citric acid vitamin C, which is fermented for 6 to 8 hours while injecting fresh air by inverting the top and bottom, creating new pores by expanding the green tea tissue and improving the flavor caused by antioxidants.

The seventh step is a technical problem of aging and drying. The mixture of fermented green tea stevia citrate and vitamin C is inverted every 1 hour in a hot air drying room at 55 to 65 ° C., followed by infusion of fresh air. It is a technical step to prepare a mixture of dried green tea stevia citric acid vitamin C of less than 5% moisture content by letting for 25 hours.

The eighth process is a technical problem of mixing, putting a mixture of dried green tea stevia citric acid vitamin C and cooking oil of the same fragrance into the extraction tank rotating in a power three-phase 5 horsepower 30 to 60r pm 12 to 20 to 50 ℃ It is a technical step to form a green tea mixed composition oil which elutes and extracts the green tea components into cooking oil by immersion extraction for 72 hours.

The ninth process is a technical problem of aging, a technical problem of aging, which is a technical step of aging a green tea mixed composition oil at 15 to 20 ° C. for 24 to 48 hours to form a aging mixed composition oil.

The 10th process is a technical task of milking, and is a technical step of separately forming and mixing green tea foil in which milk is preserved by primary milking of a mixed mixed composition oil by a cage press (semi-automatic) or a continuous press of 300 kg / ㎠. All.

The eleventh process is a technical problem of steaming, which is a technical step of putting green tea gourd into steamed steamed steamer for 10 to 20 minutes at 120 to 150 ° C.

The twelfth process is a technical task of milking and mixing milking the steamed green tea foil by secondary milking by a cage press (semi-automatic) or continuous press of 300㎏ / ㎠ and separating the oil and the foil by primary milking and 2 The tea milking is put into a mixing tank and mixed for 30 to 60 minutes at 30 to 60 rpm with a power three-phase 5 horsepower and settled for 1 to 2 hours to form a black mixed composition oil and green tea gourd is an animal feed.

The 13th process is a technical problem of deodorizing and decolorizing filtration. The mixture of black mixed oil is added in an amount of 1 to 2% of 70 to 80 ° C. activated clay under vacuum and pressurized again to filter the filter mixture at 110 to 120 ° C. for 10 to 20 minutes. It is a technical step of forming green tea composition oil of clear green color by the machine of the continuous deodorizing and decolorizing device based on the principle.

The 14th process is a technical problem of adjusting the concentration, 10-50% by weight of green tea composition oil, 90-50% by weight of general cooking oil and a power three-phase 5-horsepower mixing tank for home, business, fish fried, grilled pork belly It is a technical step to make green tea composition oil with the concentration adjusted according to the use of chicken, whole chicken, and Jeon.

The 15th process is a technical problem of sterilization injection, which is 70 to 85 depending on the speed of screw rotation of the multipurpose multi-tube sterilizer applying green tea composition oil to high temperature instant sterilization method (HTST) and the temperature of the sterilization tube made of pipe (pipe). It is a technical step of inspecting defective products such as labeling by minimizing air in the container by injecting and packaging 500 to 15000 ml of green tea composition oil sterilized by commercial sterilization at 10 ° C. for 10 to 20 seconds at a small inlet.

The 16th process is a well-being oil composition and its manufacturing method characterized by packaging the technical problem of packaging and packaging the green tea composition oil completed the injection test in a box.

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. Fats and Oils

Oil is one of the three major nutrients, along with carbohydrates and proteins. It is an essential element of phospholipids in the body, which is a component of tissues that supplies essential fatty acids as an efficient energy source for the human body and serves as a transporter for fat-soluble vitamins. It is the ingredient that makes up and maintains the body that controls the ingredients.

In addition to being involved in the flavor component that gives calories and nutrition and flavor of food, it plays an important role in imparting unique functional characteristics of food, making it an important material for processed food manufacturing.

The name of oil and fat is called oil at room temperature, oil is solid, and fat is called fats and oils.

Chemically, it is often used in the sense of neutral fat, that is, triglyceride which is an ester-bonded glycerin and fatty acid. In other words, fats and oils exist as solids, liquids, and semi-liquids depending on temperature, and the main component is triglyceride, and contains a small amount of fatty acids, phosphatides, fat-soluble vitamins, mono and diglycerides. .

Carbon number of fatty acid of edible triglyceride (Triglyceride) had an even number of 4 to 24, and among them are divided into saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid and the like.

Edible oil is an edible oil which is a complete liquid at 15 ° C. Vegetable oils include vegetable oils such as sesame oil, soybean oil, peanut oil, castor oil, animal oils such as light oil, and fish oil. Junmal is called food oil (食油). The classification of edible oils and fats is classified according to the type and condition of raw materials for oil or fat and the fatty acid composition.

It can be divided into the classification of the types and conditions of raw materials, vegetable oil and animal oil, and vegetable oil is all oil-containing seeds such as castor oil, soybean oil, sesame oil, palm oil, corn oil, rice bran oil, etc. Oil can be oiled from the raw materials, commonly referred to as vegetable oils, and animal oils are body fats such as iron oil, lard, fish oil, and butterfat.

If the oil is classified according to the state, it can be classified into liquid oil and solid oil at room temperature. The oil is divided into 130 or more dry oils, 100 to 130 semi-dry oils and 100 or less dry oils, depending on the iodine value.

Dry oil is mainly composed of glycerides such as linoleic acid and linolenic acid, and is widely used for industrial purposes such as paints, varnishes, printing inks, emulsified paints, etc., and semi-dry oil is mainly composed of oleic acid and linoleic acid, and also saturated fatty acid. Fatty acid that is used as a raw material for frying, margarine, shorting, etc., or as a salad oil after de leading, and whose saturated fatty acid carbon atom does not double bond. It is contained in animal fats such as butter and pork oil, and it is solid at room temperature.

Undried oil is composed of oleic acid, which is sometimes used for food, and is used for cosmetics, lubricants and medicines.

Classification by fatty acid composition includes chemical fatty acid and glycerin compounds, that is, triglycerides as a main component, and contains a small amount of non-compounds such as fatty acids, sterols and coloring components.

There are many types of fatty acids, but not many types of fatty acids that make up liquid vegetable oil. Its fatty acids are acids of the same kind as acetic acid but are weak to acid because of their molecular weight. Fatty acids are largely divided into saturated fatty acids and unsaturated fatty acids.

Saturated fatty acids are very stable and mostly hard at room temperature because they do not have a special structure (double bond) to bind and react with other substances. Unsaturated fatty acids are fatty acids with double bonds, which are usually liquid and have a large or small number of double bonds. The high degree of unsaturation is called polyunsaturated fatty acid. If the degree of unsaturation is high, the number of double bonds is high and thus unstable.

Saturated fatty acids such as lauric acid of 12 carbon atoms (C12), myritic acid of 14 (C14), palmitic acid of 16 (C16), stearic acid of 18 (C18), etc. Palm oil, palm oil, etc. are the main components of solid paper, if the content is large, the properties of the oil is stable and solid at room temperature.

Saturated fatty acids contain weak acids in common oils such as soybean oil and cottonseed oil. Representative saturated fatty acids include palmitic acid of 16 carbon atoms, stearic acid of 18 carbon atoms, palm oil, palm kernel oil, and lauric acid of 12 carbon atoms.

Unsaturated fatty acid is a common fatty acid with 18 carbon atoms and one double bond. It is liquid at room temperature and is relatively stable. It is contained in many plants and is the main ingredient in plants. Linolenic acid is a fatty acid with two double bonds of 18 carbon atoms and is the main component of vegetable liquid cooking oil. Linolenic acid, which is not synthesized in the animal body and needs to be consumed in vegetable oil, is called essential fatty acid, sometimes called vitamin F, and is an important fatty acid for health.

The required amount of vitamin F is about 6g per person per day, and linoleic acid is a fatty acid with three 18 carbon double bonds and is very important for nutrition.

Oils and fats, when in contact with air, oxidize unsaturated fatty acids with an unpleasant flavor, low nutritional value and toxic rancidity. Oxidation of fats and oils is facilitated by oxygen rays, heat and trace metals, so their factors must be removed or antioxidants used.

In order to preserve cooking oil, Korea has a function of delaying rancidity by using tocopherol as an antioxidant. It also uses citric acid and polymerized phosphoric acid depending on its use.

Vegetable oils are classified into using raw materials from vegetable raw materials, processed margarine, and shortening. Fried oils are mainly composed of soybean oil, rapeseed oil, corn oil, sesame oil, rice bran oil, etc. Choose.

Salad oil is more refined than fried oil. It is used for table oil, mayonnaise, and other ingredients. Corn oil, soybean oil, and rapeseed oil are used.

Storage oil is used for the maintenance of meat, olive oil, soybean oil, rapeseed oil, etc., and shortening or cacao oil, which is not changed for confectionery use. Soybean oil is dry oil, rapeseed oil is semi-dry oil, peanut oil is undried oil, cottonseed oil is semi-dry oil, wished oil is dry oil, rice bran oil is semi-dry oil, olive oil is undry oil, camellia oil is undry oil, and linseed oil is dry oil. Classify.

Animal fats (Beef tallow), pig oil (豚 脂 Lard), fish oil, etc. are used, and the oil of the pig kidney is the best quality because of the neutral lad. Pork oil and iron oil are solid at room temperature, but pork oil is soft because it contains more unsaturated fatty acids than iron oil.

Animal fats are mainly composed of palmitic acid, stearic acid, oleic acid and linoleic acid. Pig oil is easy to oxidize, so add antioxidants and use it for fried ramen. Pig oil is often used for margarine and shortening.

Representative cooking oil is a soybean oil (soybean oil) is a semi-dry oil oil squeezed from soybean oil (大 豆油) is also called. The main components are unsaturated fatty acids such as linoleic acid (50%), oleic acid (25%), palmitic acid and stearic acid (15% in total), and linolenic acid (10%). Is essential fat.

Soybean oil content is 13 to 26%. Iodine values range from 125 to 135, but vary slightly depending on the area of origin and harvest time. Soybean oil is the world's most productive vegetable oil. It is also obtained by the compression method, but currently prepared soybean oil is produced by extracting, heating, and distilling mainly using petroleum-based solvents such as nucleic acids.

The soybean oil is yellowish brown and has an unpleasant odor. The refined oil is pale yellow, has no smell, has a good taste, and is consumed in the largest amount as cooking oil. In addition to refined soybean oil salad, there are margarine, shortening, and the like, and industrial raw materials are used in synthetic resins, soaps, paints, and inks.

Soybean oil is the most commonly used cooking oil since the nation, whereas olive oil is a popular cooking oil that is rapidly growing in consumption by the well-being wind. The annual consumption of cooking oil per capita of our people is about 46 ml, of which 40-45% is soybean oil. As domestic soybean production is low, raw materials are mainly imported from the United States and other countries. In 2005, 370,000 tons (1/2 of soybean and 1/2 of soybean oil) were imported. Olive oil imported 23,000 tons (2005), of which 80% is from Spain.

Soybean oil is chemically purified. Nucleic acid is used to extract oil from soybeans. This is why it looks clear without impurities. Olive oil, on the other hand, is obtained by physical force (squeezing the fruit to obtain juice and centrifuging it).

In both cases, more than 99% of all ingredients are fat. Common foods are high-calorie foods that produce 9 kcal per ml. However, the cholesterol content is all zero. Cholesterol is found only in animal foods.

Soybean oil contains 6-8% linolenic acid, a type of omega-3 fat. Omega-3s are known to be beneficial for vascular health. It also helps prevent cancer. It is the most ingested fat in Korea. On the other hand, olive oil contains little omega-3 fats, and 70 to 80% is oleic acid (a type of omega-9 fat). Oleic acid lowers blood cholesterol levels. This is why the incidence of cardiovascular disease in Mediterranean people is low.

Soybean oil is a dry or semi-dry oil containing 64 to 83% of various unsaturated fatty acids including essential fatty acids, and about 55% of omega-6 essential fatty acid (C18: 2 Linoleic acid) is dry. It also contains about 8% of alpha-linolenic acid, an omega-3 essential fatty acid that is rarely found in other oil varieties, so it is a good source of balanced essential fatty acids in terms of nutrition and cholesterol (Cholesterol) Since it does not exist, it helps to prevent atherosclerosis.

In addition, tocopherol (Tocopherrol), that is, the high content of vitamin E is known to play a major role in preventing skin aging and antioxidant as a natural antioxidant. On the other hand, Tocopherrol and Soybean-Lecithin, which occur during the refining process of soybean oil, have excellent physiological activity and antioxidant activity, and thus are widely used as health foods or medicines in addition to general food use. to be.

Soybean oil is tasteless because it undergoes a refining process. Odorless Olive oil, on the other hand, has a distinct scent. Soybean oil goes well with any food, and flavorful olive oil is usually sprinkled over vegetables and salads. In the West, olive oil is rarely used to fry or fry food, but in Korea, it is often used to fry and stir fry.

The smoke point (the temperature at which smoke begins to heat after heating) is higher in soybean oil than olive oil. In particular, the first squeeze of the extra virgin (the highest quality) squeezed from the olive fruit is the lowest. In addition to fats, both edible oils contain small amounts of tocopherol (vitamin E) and vegetable sterols (lower blood cholesterol). There are some ingredients that are only in olive oil and not soybean oil. Polyphenols (antioxidants) and squalene (deep sea shark liver) are these. Squalene is sold as a dietary supplement for its anticancer activity but is not scientifically proven.

Corn oil Almost all of the oil components of corn contain about 85% of oil, and when corn oil is produced, the embryos are first separated from corn and oil is extracted from the embryos to make corn oil.

One ton of corn yields about 70 kg of embryos, which are processed to yield 25.2 kg of corn oil. In other words, the yield is only 2.52%, which is relatively expensive, but corn is processed into various products such as starch or gluten in addition to oil production in embryos.

Corn oil contains more wax than other cooking oils, so it is characterized by a low-temperature fractionation process. The remaining squeezed oil is used for feed. Salad oil is a high-quality cooking oil used for sauces or French dressings. It should have good heat and oxidation stability at room temperature and good flavor, and good cold resistance (more than 5 hours and half clear and clean at O ℃).

Corn salad oil has better oxidation stability than other oils, has a good flavor at room temperature, and has excellent shelf life after heat treatment and stability when exposed to light, so it is widely used not only for cooking such as dressing and mayonnaise but also for snacks, snacks, soups and dairy products. Used.

Tocopherols are widely known for their antioxidant properties. Corn oil is rich in alpha-tocopherol and beta-tocopherol. This property is known to be related to the good oxidation stability of corn oil.

The oils of copper, plants, and fish are called oils and fats. When all cooking oils react with air or heat and food when used, they cause odors, and thus flavors not present in the oil itself give off new flavors by oxidation by heat and food. These flavors are mostly nasty and unpleasant flavors that interfere with a pleasant meal.

2. Green tea (綠 茶 Camellia senensis)

The scientific name is Camellia senensis, and the leaves of the Camellia family are called green tea, and the fermented green tea leaves are called black tea. Green tea is uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance, and contains various amino acids to give the tea a unique taste.

The composition of green tea is slightly different depending on the natural conditions such as soil, sunlight and humidity, and the time of picking the tea leaves, Kida method, and storage conditions. The faster the harvest time, the total nitrogen, caffeine, vitamin C, and free amino acids. The content is high, and the tannin (Tannin) is the more late tea leaves.

Tannin or polyphenol is composed of 6 kinds of catechins, which greatly influences the color, aroma and taste of tea. It is found in tea 2 or 3 collected in summer or autumn rather than fermented tea. The polyphenols in the tea leaves have a mild bitter free catechin, a bitter and astringent ester type catechin, and a strong bitter and weak bitter taste combined catechin.

As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste and is steamed. Green tea is more caffeine than steamed tea.

Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low.

Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid, glutamic acid and aspartic acid, and bitter flavored arginine are included. In addition, the commercial value of tea varies depending on the content of this amino acid and other nitrogen compounds. Eventually, when the amount of sunshine decreases, the amino acids in tea leaves are increased and polyphenols are reduced, resulting in high quality tea.

Polyphenol (catechin) is said to release heavy metals out of the body. A cup of green tea contains 30 to 50 mg of caffeine, and caffeine protects diuretic, prevents fatty liver, and is used as a nerve stimulant. It is confirmed to protect.

Absorption of adequate amounts of caffeine in green tea reduces fatigue and increases the number of heart beats, strengthens the stomach, stimulates the secretion of gastric acid, and promotes digestion and constipation.

Green tea contains 250mg of vitamin C in 100g and is superior to other foods such as tocopherol, vitamin A and vitamin B. In addition, there are saponins and minerals.

According to the concrete data, the fragrance of green tea is now subdued throughout the life. Green tea enjoyed from the tip of the tongue comes to the table and enters cosmetics. I put green water on my underwear. Green tea also smells. Green tea diet was also introduced. It is loved as the main ingredient of well-being life.

Recently, green tea can inhibit skin aging as well as proliferation of cancer cells. It has been confirmed through research by Prof. Jin-Ho Jung and Eun-Hee Cheol of the Seoul National University School of Medicine (Kyunghyang News, June 21, p. 17). Learn about the benefits of green tea and how to drink it properly.

Green tea is usually good for controlling diabetes and blood pressure, preventing heart disease and tooth decay, detoxifying heavy metals, removing odors, inhibiting skin damage and aging and anticancer activity.

The goodness of green tea (綠 茶 Camellia senensis) comes from the astringent catechins. Catechin is a type of antioxidant polyphenol that is found in red wine. Catechin inhibits the activity of free radicals that are harmful to the body that attacks normal cells in the body.

Anti-cancer, antibacterial and dietary effects are all thanks to catechins. Young-Kyung Kim, a senior researcher at the Pacific Institute of Technology, has 100-15g of green tea and 10-15g of catechins. Not only is it high in content, but its antioxidant power is up to several orders of magnitude higher than wine, vitamins C, E, and A. Stressed.

Green tea also has caffeine. However, while 100 ml of coffee contains about 100 mg of caffeine, green tea is only 20-30 mg. Catechin slows down caffeine absorption. Unlike coffee, theanine in tea also prevents sudden arousal.

Professor Min Won-ki, a professor of diagnostic test medicine at Asan Medical Center, Seoul, gave 20 smokers 150ml of green tea four times a day for four weeks. Said.

In addition, the concentration of SP-selectin, which is an indicator of atherosclerosis, was reduced by almost half with L D L. Professor Min seems to have other effects, including antioxidant activity and poor platelet aggregation. Said.

Dr. Jung Ho, a professor of dermatology at Seoul National University Hospital, suffers a lot of ultraviolet rays, causing skin cells to burn or die. Green tea catechins inhibit oxidation, so applying or eating green tea has the effect of preventing skin damage and aging. Explained.

Professor Seo Young-jun of Seoul National University pharmacopeias fed the green tea powder extract containing more than 60% of the catechin component (EGCG) of green tea 30 minutes before ethanol was administered to rats with gastric mucosa. Got the fact that there is.

Furthermore, human breast cancer cell death was also shown. In addition, domestic and international studies published in the international green tea symposium also showed that the effect of green tea on diabetes and cancer cells was suppressed.

Recently, research papers have published that catechins in green tea react directly with carcinogens to remove them. In a paper published in the February 2001 issue of the journal Molecular Structure, Professor Okajima of the Department of Chemistry, Saga University, Japan, reacted with green tea catechins to the carcinogens benzopyrene and aflatoxin to bind the functional groups of these carcinogens to prevent the carcinogen from binding to the gene. can do. Claimed.

Benzopyrene is a representative carcinogen that occurs when smoke, tobacco smoke or some foods burn, and aflatoxin is a carcinogen produced by mold contaminated with food.

Sweden's Dr. Cao and Renhai Cao have published their findings on the study of green tea anticancer activity in terms of suppressing angiogenesis in Nature's world-renowned scientific journal.

Angiogenesis is the process of creating the blood vessels needed for cancer to grow and metastasize. For cancer to grow, the formation of blood vessels that supply oxygen and nutrients is essential. To investigate whether green tea can inhibit angiogenesis, the researchers instructed rabbits to drink green tea instead of water to determine whether drinking green tea suppressed the formation of the ocular cornea.

As a result of the experiment, it was found that E G C G, which is one of green tea and green tea components, inhibits angiogenesis. These findings suggest that drinking green tea can prevent and cure many diseases associated with neovascularization, including blindness caused by cancer and diabetes.

The concentration of green tea used in the experiment was 1.25% and 708 μg / ml of E G C G. The concentration of E G C G in the blood was 0.1-0.3 μM, which is equivalent to one or two or three cups of tea. This drinking green tea significantly inhibited the growth and progression of lung cancer in animal experiments. Since almost all cancers require neovascularization, these findings may explain why drinking green tea inhibits the growth of many types of cancer.

Attention to Chronic Gastritis Prevention Research In 2001, drinking new green tea in the United States prevented chronic gastritis, the cause of stomach cancer, and received attention from the academic community. In a study of more than 600 Chinese men and women, researchers found that people who drink green tea had only about half gastric cancer or gastritis compared to those who did not drink green tea. In China, stomach cancer is the most common cancer in men and women. It was found that healthy people drink more green tea than those with gastric cancer or gastritis. Even if you consider other factors that cause cancer, drinking green tea reduces the chance of stomach cancer.

Moreover, the more you drink green tea or drink longer, the less likely you are to develop stomach cancer. Dr. Chang Zhou Feng and colleagues at the University of California, Los Angeles (U C L A) published their findings in the May 2001 issue of the International Journal of Cancer.

How can you eat green tea that is good for your body? Literally drinking tea is still common. When choosing green tea, the leaves are thin, glossy, and dry. You should feel firm and heavy when you hold it in your hand. The harvesting time is divided into the first water wheel, two water wheels (mid-June to late June), three water wheels (late September to early October), etc. selected from April 20 to May 10. The first water car quality is the best.

The quality of tea is influenced by water quality, temperature, time and bowl. Usually clean springs are best. When the tap starts to boil, open the kettle lid and boil for another 1 to 3 minutes to let the chlorine fly away. High-grade green tea is suitable at low temperatures of 50 to 60 degrees to prevent catechins from escaping and to make the rich amino acid ingredients look good.

Low-grade green tea is unlikely to taste rich, so it is leached in boiling water for a short time. Green tea is not fermented, so if the bowl's warmth is strong, it will have a bitter or bitter taste. Among the porcelain products, it is suitable to cool quickly when hot water is poured. It is weak to light, heat and moisture, and green tea is easily damaged. Avoid storage at high temperature and high humidity.

Green tea also absorbs odors, so you can seal it with a vacuum pack and store it in the refrigerator. On the other hand, if you drink the leaves off, catechins and vitamin E, etc. may not be sufficiently dissolved in water. Eventually, good ingredients will remain in the green tea residue.

Therefore, gradually getting tea leaves are attracting attention. When you cook rice, you can add green tea leaves or eat green tea leaf wraps with meat. Green tea powder is also used to make kalguksu, sujebi, pancake, and rice cakes.

As a specific component of green tea, which has been proved by modern science, most of the tea leaves of the tea are occupied by water (75 to 80%), but the soluble component of the solid content is less than 50%. The water-soluble ingredient is water-soluble substance and the tannin of tea that tastes us is polyphenol (catechin), amino acid, caffeine, sugar and so on.

Among them, polyphenols are called 10 to 18 tea tannins or catechins. 50% fiber, 15% protein (including enzymes), carbohydrate 7% (pectin 3.2-6.4%), sugar 0.9-2.3%, glucose + fructose 0.3-0.8%, lipid 7%, free amino acids and peptides 1.6-5 Other nucleic acids, saponins, fragrance components, etc., including%, 2-4% caffeine, 5% minerals and 0.5% organic acids.

According to the data provided by the Tea Research Center of the Jeonnam Agricultural Research Institute of Korea, the new important function of green tea is the efficacy of the catechins. About 10-18% of the catechins are contained in dried tea leaves. By the early 1980s, about 10 species were separated, but about 70 species have been isolated in modern times. It belongs to flavonoids in chemical structure and contributes to 70 to 75% of tea bitterness.

Representatives are E C, E C G, E C G and E G C G. Therefore, many scientists have paid attention to the function of catechin and its efficacy is so large that it is the most actively studied field. Therefore, I will first briefly talk about the efficacy of catechins.

The antioxidant activity of green tea is the most basic physiological action of catechins of tea because of its strong reducibility and protein binding. The effect is that the structure of catechin has many phenolic O H groups in the molecule.

Studies on the antioxidant activity of tea leaves due to the oxidation of edible oils and fats revealed that the addition of catechins of soybean oil showed strong antioxidant properties, and it was found to be synergistic with caffeine. It showed strong antioxidant effects against vegetable oils and fish oil such as soybean oil and vegetable oil, which were not effective as vitamin E.

Studies of catechin-type antioxidants have shown that E G C G inhibits the oxidation of lipids in the liver. In addition, the catechin component is said to have a great synergistic effect when vitamin E, C, citric acid and tartaric acid coexist.

Hypercholesterolemia is a risk factor for circulatory diseases such as atherosclerosis, myocardial infarction, and cerebral hemorrhage. Therefore, it is necessary to maintain blood cholesterol levels to prevent these diseases. The increase in the concentration of cholesterol (bad cholesterol) with 0.5 to 2.0% of tea catechin or E G C G was significantly suppressed. In particular, the most catechin-type E G C G in tea strongly inhibited the intestinal absorption of cholesterol.

Recently, it has been demonstrated that catechins have strong antibacterial and antiviral activity. Tea catechin and theaflavin of green tea have strong antibacterial activity against food poisoning bacteria such as Staphylococcus aureus and enteritis vibrio.

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

Body fat accumulation inhibitory and dietary effects were confirmed in animal experiments to inhibit the absorption of body fat by wet and inhibit accumulation. Green tea is a low-calorie drink because it contains little calories, and drinking green tea and exercising has the effect of consuming fat.

3. stevia.

A perennial herb with the dianthus plant Stevia rebaudiana, Category: Asteraceae. Country of origin Paraguay, border mountains of Argentina, Brazil, etc. Native habitat: around rivers or wetlands, 70 to 100 cm in height. Stevia leaves are attracting attention from around the world as natural sweeteners of the 21st century containing stevioside, a sweet substance, and are being studied by domestic and foreign scholars and researchers to use microorganisms as a fermentation material for breeding soil.

Stevioside (stevioside) is about 200 to 300 times the sweetness of sugar, the calories are also one-90th of the sugar is a natural sweetener 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 each other, lanceolate, 4-10 cm long, and about 2.5 cm long. 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, the harmfulness of saccharin, a synthetic sweetener, became a problem. 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 to produce delicious produce, farms become lucrative and revolutionize agriculture and food, leading to the development of agriculture, bringing stevia produce, healthy eating, and reducing national medical expenses. I hope it will be realized.

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. In addition, citric acid is synergistic with vitamin C so that iron can be absorbed in combination with iron.

Citric acid is a metabolite of plants and animals that exists in nature and is the most obtained organic acid from citrus fruits. It is widely used in food, medicine, and industry as acidic agent, PH regulator, antioxidant, detergent, astringent, etc., which has a refreshing sour taste, and especially in beverages.

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

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

Citric acid is a safe food additive defined by 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)

Vitamin C acts as a powerful biological reducing agent, collagen formation, the synthesis of neurotransmitters such as dopamine, noepinephrine and tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound recovery and other folic acid, amino acids, nucleotides, cholesterol It is also involved in glucose metabolism.

Vitamin C deficiency causes capillaries to rupture easily, causing bleeding from the skin, mucous membranes, internal organs, and muscles, weight loss, reduced 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 1-9 years old, 50 mg for 10-15 years old, and 70 mg for adults 16 to 19 years old or older.

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 regulate physiological functions by facilitating the decomposition or synthesis of chemical reactions.

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, 80% is absorbed when 250 mg is administered, but only 50% may be absorbed when 2,000 mg is administered.

If oral vitamin C is administered orally, the amount of absorption varies from person to person. Some people do not absorb as much as 1,000 mg per day, but some individuals absorb more than 30,000 mg per 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 become sponges and bleeding.

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 an essential component of the brain's function for emotion control. To turn fat into energy, fat must be transported from the tissue to the mitochondria and burned.

The fat is transferred to the mitochondria by a protein made up of tiny molecules called carnitine. Vitamin C is also necessary for the synthesis of carnitine.

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

This vitamin is an antioxidant. The antioxidant action of vitamin C is to oxidize itself to reduce the other party. That is, vitamin C itself is oxidized while reducing substances such as iron and copper that are already oxidized.

This process removes the oxidized and unused, and protects the intestinal components such as iron and copper from oxidation. It is also involved in the regeneration of vitamin E, a fat-soluble vitamin.

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

About the deficiency (scurvy) In the 1700s, the British Navy knew that they could cure scurvy by eating foods high in vitamin C, such as oranges and lemons, but the isolation of vitamin C was only possible in the early 1930s.

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 a 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.

100 mg / day is much more than 90 mg / day. However, this amount can not be measured by eating foods high in vitamin C. Currently, most of 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 did not affect up to 86 mg per day, but when the daily intake was about 110 mg, it was certainly effective. In another control experiment, 870 people were observed for 25 years or more. People above 83mg had 64% fewer lung cancers than people who ate 63mg or less a day.

Most control trials reported no association between breast cancer and vitamin C intake. Recently, two studies reported that vitamin C consumed by food had an inhibitory effect on breast cancer.

A study by a nursing association found that women who had pre-menopausal women with a family history of breast cancer had a 63% lower risk of developing 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 lead levels of 747 elderly people who received vitamin C below 109 mg / day were higher than those who received vitamin C or higher. 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 specific diseases, it is 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 administered only 1,000 mg of vitamin C and the group administered 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 radical attack and synergizes with each other in the human body. As mentioned earlier, vitamin C also plays a role in regenerating vitamin E.

Vasodilation in Vascular Diseases The elasticity and dilation of blood vessels is 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. Published the theory, and the theory spread to the public. 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.

Alexander Schauss, Ph., Ph.D., attended the 33rd International Medicine Orthodontics Conference held in Vancouver, Canada, in May 2004 on the resolution of the drug withdrawal. Professor D. announced that intravenous vitamin C eliminates the withdrawal of drug addicts.

I. Effects of the Compositions of the Invention.

The present invention is characterized by being able to cook meat and fish in the room or in the kitchen without cooking the ventilation without injecting the outside air even if it is sent out before the well-being oil of the present invention.

It is an effect of the well-being oil of the present invention that when pork belly is grilled with well-being oil, the pork has no peculiar smell and the meat does not burn so that it can enjoy delicious pork belly.

When cooking food when used as cooking oil sweet flavor to create a new taste to provide the enjoyment of the meal is an effect of the well-being oil made of the present invention.

The effect of giving the smell of fried and unpleasant flavor of oil rancidity when used when frying whole chicken is the effect of the well-being oil made of the present invention.

When used in roasting whole garlic, which is recognized as a health food, it deodorizes and neutralizes the fragrant flavor of garlic to create a new savory flavor, and the effect of deodorization to make roasted garlic that anyone can eat as much as possible Effect.

Specific details for the practice of the present invention is provided only to explain the well-being oil composition and its manufacturing method, the present invention does not limit the scope of the present invention for the following detailed description.

Well-being oil composition and its manufacturing method.

The first step is a technical task to select raw materials that are suitable for the purpose, which is to select clean, clean and odorless cooking oil as the main raw material, and to absorb odors with catechin ingredients to neutralize flavors and to have strong antioxidant properties in cooking oil. Is selected as a raw material, and when combined with catechin, citric acid is added as an additive to improve citric acid cycle function and sour flavor, which prevents the accumulation of lactic acid and prevents fatigue recovery and aging and promotes antioxidants by preventing the accumulation of lactic acid. It is a technical step to select vitamin C for the control of physiological metabolism, antioxidation, rapid fatigue recovery and flavor improvement, and to select stevia by promoting sweet flavor and antioxidant.

The second step is a technical task of determining the blending ratio of the composition by the function and flavor according to the purpose, the well-being oil composition is 70% by weight cooking oil, 20% by weight green tea, 8% by weight stevia, 1.2% by weight citric acid, vitamins A well-being oil composition, characterized in that 100% by weight, including 0.8% by weight of C.

The third step is a technical problem of selecting the selected raw materials, and saponification with cooking oil is between 169 and 197, between iodine between 95 and 127, and between 1.0% and 4.5% of uncompounded material (%) and between 0.906 and 0.922 specific gravity. Selected as edible oil, selected as dry tea of intermediate or higher with high catechin content of more than 5.35% of total nitrogen, more than 2,180mg / 100g of free amino acid, more than 13.30% of tannin, and select hydrous citric acid with purity of 95% or higher and purity This is the technical stage of screening over 95% of vitamin C and screening dried stevia.

The fourth process is a technical problem of crushing. The dry green tea is pulverized into 150 mesh with a grinder attached to a magnet of a three-phase power three-phase five horsepower outlet to form a green tea, and the dry stevia is transferred to the three-phase five-horsepower outlet. This is a technical step of crushing stevia by pulverizing 150 mesh with a crusher attached to a magnet of a double mesh.

The fifth step is a technical problem of mixing, with the amount of ground green tea equal to the blending ratio, the amount of ground stevia equal to the blending ratio, the amount of citric acid equal to the blending ratio, and the amount of vitamin C equal to the blending ratio, power 3 phase 10 hp It is a technical step of forming a mixture of green tea stevia citric acid vitamin C by mixing for 40 minutes with a mixer.

The 6th process is a technical problem of fermentation, which is a mixture of green tea stevia citric acid and vitamin C to create an environment containing 80% of water as a purified water, and puts 15 kg into a plastic bucket whose temperature is controlled. It is a technical step to prepare a mixture of fermented green tea stevia citric acid vitamin C, which is fermented for 8 hours while injecting fresh air, expands the structure of green tea, creates new pores and improves the flavor caused by antioxidants.

The 7th process is a technical problem of aging and drying. The mixture of fermented green tea stevia citrate and vitamin C is inverted every 1 hour in a hot air drying room at 65 ° C., followed by fresh air, followed by aging and drying. It is a technical step to make a mixture of less than 5% dry green stevia citric acid vitamin C.

The 8th process is a technical problem of mixing, and the mixture of dry green stevia citric acid vitamin C and cooking oil of the same fragrance ratio are put in an extraction tank rotating at a power three-phase 5 horsepower 60 rpm and immersed and extracted at 25 ℃ for 40 hours. It is a technical step to prepare a mixed tea mixture oil that elutes the ingredients into cooking oil.

The ninth process is a technical problem of aging, which is a technical step of aging a green tea mixed composition oil at 20 ° C. for 48 hours to form a mature mixed composition oil.

The tenth step is a technical task of milking, which is a technical step of separately constituting the green tea foil, in which the aged mixed milk is first milked by a 300 kg / cm 2 cage press (semi-automatic) to store oil.

The eleventh step is a technical problem of steaming, putting green tea gourd into a multistage steamer and steaming green tea gourd steamed at 150 ° C. for 10 minutes.

The twelfth process is a technical task of milking and mixing, the second milking the steamed green tea foil by the cage press (semi-automatic) of 300㎏ / ㎠ to separate the oil and foil to put the first milking and the second milking in the mixing tank It is a technical step of mixing black sesame oil and packing green tea gourd with animal feed by mixing it for 60 minutes at 60 rpm and powering it for 2 hours at a power three-phase, 5 hp 60 rpm.

The 13th process is a technical problem of deodorizing and decolorizing filtration. The continuous deodorizing and decolorizing apparatus according to the principle of filtering black mixed composition oil under vacuum by adding 1% of 80% activated white clay under vacuum and filtering it at 110 ° C for 20 minutes by filter press. It is a technical step to make clear green tea composition oil by machine.

The 14th process is a technical task of adjusting the concentration, and is a technical step of preparing green tea composition oil for chicken by mixing green tea composition oil in 50% by weight, 50% by weight of general cooking oil and a power three-phase five horsepower mixing tank.

The 15th process is a technical problem of sterilization injection, at 85 ° C. according to the speed of screw rotation of the multipurpose multi-tube sterilizer applying green tea composition oil to high temperature instant sterilization (HTST) and the temperature of the sterilization tube of pipe (pipe). It is a technical step of inspecting defective products such as labeling by minimizing air in the container by injecting 15,000ml of green tea composition oil sterilized by commercial sterilization in 10 seconds into a container with few injection holes.

The 16th process is a well-being oil composition and its manufacturing method characterized by packaging the technical problem of packaging and packaging the green tea composition oil completed the injection test in a box.

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 relates to a well-being oil composition and a method of manufacturing the same.

Claims (16)

Well-being oil composition is based on the total weight of 60 to 70% by weight cooking oil, green tea 33 to 20% by weight, stevia 5 to 8% by weight, citric acid 0.8 to 1.2% by weight, vitamin C 1.2 to 0.8% by weight total weight 100% Wellness oil composition, characterized in that. According to claim 1, The well-being oil composition and the manufacturing method of the first step is a technical problem of selecting a raw material suitable for the purpose, to select a clean, odorless cooking oil as the main raw material, absorbing the odor as a catechin component flavor Green tea, which has a function of neutralizing nutrients and strong antioxidant function in cooking oil, is selected as a raw material, and when combined with catechin, it has the ability to increase antioxidant function and prevents the accumulation of lactic acid to prevent rapid fatigue and aging and promote antioxidant. Citric acid is selected as an additive to improve cycle function and sour flavor, vitamin C is selected for the regulation of physiological metabolism, antioxidant, rapid fatigue recovery and flavor improvement, and stevia is selected for sweet flavor and antioxidant promotion. Technical steps of selecting a raw material constituting the composition; The second step is a technical problem of determining the blending ratio of the composition by the function and flavor according to the purpose, the well-being oil composition is 60 to 70% by weight cooking oil, 33 to 20% by weight green tea, 5 to 8% by weight stevia, based on the total weight, Well-being oil composition and a method for producing the same, characterized in that 100% by weight, including 0.8 to 1.2% by weight citric acid, 1.2 to 0.8% by weight vitamin C; The method according to claim 2, wherein the third step of the well-being oil composition and its manufacturing method is a technical problem of selecting a selected raw material, wherein saponification is between 169 and 197, and urido is between 95 and 127 with cooking oil (%). ) It is selected as cooking oil with a specific gravity between 1.0 and 4.5 and specific gravity between 0.906 and 0.922, and it is an intermediate-level dry green tea with a high catechin content of at least 5.35%, more than 2,180 mg / 100 g of free amino acid, and at least 13.30% of tannins. A well-being oil composition characterized by a technical step of selecting, selecting hydrous citric acid with purity of 95% or higher, selecting with vitamin C of purity of 95% or higher, and selecting dried stevia; According to claim 3, The fourth step in the well-being oil composition and its manufacturing method is a technical problem of crushing, by using a grinder attached to a magnet of a double mesh in the power three-phase five-horsepower outlet to grind to 120 to 150 mesh A well-being oil composition comprising the technical steps of forming pulverized stevia by forming pulverized green tea and crushing the dried stevia into 120 to 150 mesh with a pulverizer attached to a magnet of a dual network at a power three-phase five-horsepower outlet. ; The fifth step of the well-being oil composition and its manufacturing method is a technical problem of mixing, the amount of ground green tea in the same amount as the blending ratio, the amount of ground stevia in the same amount as the blending ratio, and the same amount of citric acid in the blending ratio A well-being oil composition characterized in that the composition of the same amount of vitamin C with a power three-phase 10 horsepower mixer for 30 to 40 minutes to form a mixture of green tea stevia citric acid vitamin C and a manufacturing method thereof; According to claim 5, The well-being oil composition and the manufacturing method of the sixth step is a technical problem of aging and fermentation, the environment of containing a mixture of tea stevia citric acid vitamin C containing 70 to 80% water as an integer and the temperature is Fermented fermented green tea that puts 10-15 kg into a plastic bucket that is adjusted and fermented for 6 to 8 hours while injecting fresh air by injecting fresh air up and down every 30 minutes to create new pores by expanding the tissue of green tea and improving flavor by antioxidants. A well-being oil composition comprising a technical step of preparing a mixture of stevia citric acid and vitamin C, and a method of manufacturing the same; The method of claim 6, wherein the seventh step of the well-being oil composition and the method for producing the same is a technical problem of aging and drying. A mixture of aged fermented green tea stevia citrate and vitamin C in a hot air drying room at 55 to 65 ° C. is used for green tea stevia citrate A well-being oil composition and method for producing the mixture of C and injecting fresh air, and gradually aging and drying for 20 to 25 hours to form a mixture of dried green tea stevia citric acid vitamin C having a water content of 5% or less; According to claim 7, The well-being oil composition and the eighth process in the manufacturing method is a technical problem, the mixture of dry green tea stevia citric acid vitamin C and cooking oil of the same flavor as the blending ratio power three-phase five horsepower 30 to 60r pm A well-being oil composition and a method of manufacturing the same, comprising the technical steps of preparing a green tea mixed composition oil which elutes the extract of green tea into edible oil by immersing and extracting at 20 to 50 ° C. for 12 to 72 hours. According to claim 8, The ninth step of the well-being oil composition and its manufacturing method is a technical problem of aging, the technical step of aging the green tea mixed composition oil at 15 to 20 ℃ for 24 to 48 hours to form a mature mixed composition oil A well-being oil composition and a method of manufacturing the same; 10. The method of claim 9, wherein the tenth step of the well-being oil composition and the manufacturing method thereof is a technical problem of milking the primary oil by a cage press (semi-automatic) or a continuous press of 300 kg / cm 2. A well-being oil composition and a method of manufacturing the same, characterized by technical steps of separating and composition of the green tea foil, which is milked and stored therein; The method according to claim 10, wherein the eleventh step of the well-being oil composition and the method of manufacturing the same is a technical problem, wherein the green tea foil is steamed for 10 to 20 minutes at 120 to 150 ° C. in a multi-stage steamer. A well-being oil composition characterized by technical steps and a method of manufacturing the same; 12. The method of claim 11, wherein the twelfth step of the well-being oil composition and its manufacturing method is a technical problem of milking and mixing the steamed green tea foil by a cage press (semi-automatic) or continuous press of 300 kg / cm 2. The first milking and the second milking are put in the mixing tank by mixing the milk with the primary milking, mixing the power three-phase 5 horsepower at 30 to 60 rpm for 30 to 60 minutes and precipitating for 1 to 2 hours to form a black mixed composition oil. And green tea gourd well-being oil composition characterized in that the technical steps of packaging with animal feed and a method for producing the same; According to claim 12, The well-being oil composition and the manufacturing method of the 13th step is a technical problem of deodorization decolorization filtration, 1 to 2% of 70 to 80 ℃ activated clay in black mixed composition oil under vacuum and pressurized again A well-being oil composition and a method of manufacturing the same, comprising the technical steps of forming a clear green tea composition oil by a machine of a continuous deodorizing and decolorizing apparatus based on a filter press at 110 to 120 ° C. for 10 to 20 minutes; According to claim 13, The well-being oil composition and the manufacturing method of the 14th step is a technical problem of adjusting the concentration, 10 to 50% by weight of green tea composition oil, 90 to 50% by weight of general cooking oil and power three-phase five horsepower mixing Well-being oil composition and method for producing the green tea composition oil by adjusting the concentration according to the use, such as household, commercial, fish fried, pork belly, whole chicken, Jeon, etc. by mixing in a tank; 15. The method according to claim 14, wherein the well-being oil composition and the manufacturing method thereof according to the speed of screw rotation of the multi-purpose multi-tube sterilizer using the high temperature instant sterilization method (HTST) and the temperature of the sterilization barrel made of pipes (pipes) It is characterized by technical steps of inspecting defective products such as labeling by minimizing the air in the container by injecting and packing 500 ~ 15000ml of green tea composition oil sterilized by commercial sterilization for 10 to 20 seconds at 70 to 85 ° C. A well-being oil composition and a method for producing the same; The well-being oil composition and the well-being oil composition and the manufacturing method thereof according to claim 16 are packaged and commercialized in a box of the green tea composition oil, which has been completed by the injection test. Its manufacturing method.

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