KR20090026231A - Sweet flavorous the kelp tea and water - Google Patents

Abstract

A sea tangle tea is provided to improve an anti-oxidative effect and a fatigue recovery effect using sea tangle, buckwheat hulls, and citric acids. A sea tangle tea comprises 50-20wt% of dried sea tangle, 30-50wt% of dried buckwheat bulls, 10-15wt% of dried horsetails, 5-8wt% of dried stevia, 3-4wt% of citric acid, and 2-3wt% of vitamin C on a basis of 100wt% of total weight. A method for preparing the sea tangle tea consists of the following steps of: selecting ingredients; determining a mixing ratio; screening; immersing; roasting; pulverizing; mixing; maturing and fermenting; press-forming; maturing and drying; selectively pulverizing; sterilizing; and packing.

Description

Kelp tea composition and method for preparing the seaweed drink for defecation urination {sweet flavorous the Kelp Tea and water}

The present invention aims to promote the development of pleasant tea and urine without side effects, fatigue recovery and superoxide dismutase function, and the composition of ordinary teas and beverages for anyone to drink unintentionally by popular palatability. It is a technical field.

The present invention is the technical field of selecting a raw material having a function appropriate for the purpose for the composition of the kelp tea composition for drinking urination, and the technical field of selecting a raw material for promoting antioxidant and rapid fatigue recovery and inadvertent popular beauty (香味) ) Is selected as the technical field to develop economic composition by productive convenience and efficiency that is suitable for the function of leaching tea and liquid tea.

Presenting the technical fields of the kelp tea composition and its manufacturing method for drinking fecal urination of the present invention as a step-by-step independent technology, the technical field for selecting the raw material suitable for the purpose, the technical field for determining the blending ratio with the function and symbol suitable for the purpose, Selective cutting technology, immersion technology, roasting technology, crushing technology, mixing technology, aging fermentation technology, pressure transfer compression molding technology, aging drying technology, crushing Defecation with sweet and sour flavors, characterized by technology of sorting, technology of sterilization, technology of infusion and packaging, technology of extraction, technology of filtration, technology of concentration, technology of sterilization, technology of injection and packaging It is a kelp tea composition and its manufacturing method which drink for urination.

Technology of preference and functional effect of raw materials, technology to determine the mixing ratio with functions and flavors that meet the purpose, cutting technology, immersion technology, roasting technology, crushing technology, mixing technology, aging fermentation technology, pressurization Kelp tea, which is used for defecation and urination, with the technology of transfer-concentration molding, aging and drying, screening, extraction, filtration, concentration, sterilization and infusion packaging. It is set as the background art of a composition and its manufacturing method.

The present invention promotes pleasure and urination without side effects, and has a high function of multi-purpose versatile for quenching thirst by hydration with the function of fatigue and superoxide dismutase. The composition is selected as a task to solve the technical problem aimed at forming a composition of ordinary tea and beverages that anyone inadvertently drinks by popular preference.

The present invention is a multi-functional versatile and unintentionally used to solve the problem for the composition of the tangle tea composition for drinking urination unused by anyone, the technical problem of selecting a raw material having a function according to the purpose, promoting antioxidant and rapid fatigue recovery To solve the technical task of selecting raw materials for the food, the technical task of developing a popular anti-scent of inadvertent drinking, and the technical task of creating an economic composition with productive convenience and efficiency appropriate to the function of leaching tea and the function of liquid tea. We choose with the task to do.

If the present invention provides a step-by-step independent technology for drinking kelp tea composition and its manufacturing method for defecation urination of the present invention, the technical problem of selecting the raw material suitable for the purpose, the technical problem of determining the compounding ratio with the function and symbol suitable for the purpose , Technical problem of sorting and cutting, technical problem of immersion, technical problem of roasting, technical problem of crushing, technical problem of mixing, technical problem of fermentation and fermentation, technical problem of compression transfer molding, technical problem of aging and drying, Sweet and sour flavor, characterized by the technical problem of sorting, the technical problem of sterilization, the technical problem of injection and packing, the technical problem of extraction, the technical problem of filtration, the technical problem of concentration, the technical problem of sterilization, Of kelp tea to drink for fecal urination A (組成 物) and a method of manufacturing the same.

The present invention comprises a technical solution to clearly and concise technical steps to solve the above problems in order to form a composition that is suitable for the purpose and set the objectives and methods for each task by the process to maintain the independent technical step by step the following process Present step by step in the order of.

The first process is a technical task of selecting a raw material suitable for the purpose. It is rich in a number of trace elements such as protein, vitamins, iodine, zinc, sulfur, iron, and calcium, which maintain and develop a healthy life. It is also high in bone, strong in oxo ingredients, promotes hair growth, promotes bowel movements, and selects kelp containing alginic acid, which promotes bowel movement and eliminates stool, as the main raw material. It contains a lot of beneficial ingredients such as protein, crude fiber and soluble inorganic nitrogen water, and it is a function to remove bowels in the body by promoting bowel movements by promoting bowel movements and kelp, which is used for dieting purposes. It is selected as an auxiliary raw material, alkaloids, saponins, silicic acid, malic acid, aconitic acid, singia acid, flavonoids, Resin, tannin, carotene, cystosterol, manganese, protein 16%, oil 4%, and selected as a raw material to support kelp and buckwheat husks with diuretic, hemostatic and anti-inflammatory properties in animal experiments Citric acid is selected as a function of citric acid cycle that prevents accumulation of lactic acid and prevents rapid fatigue and aging and promotes antioxidant and improves sour flavor.It controls physiological metabolic function, antioxidant and rapid fatigue recovery and flavor improvement. It is a technical step to select the raw material constituting the composition of kelp tea to drink for defecation urine with the selection of vitamin C, stevia to improve the sweet flavor and the sweet and sour and popular flavor.

The second step is a technical task of determining the blending ratio according to the purpose and function appropriate to the purpose, the kelp tea composition to drink for bowel urination is 50 to 20% by weight dry kelp, 30 to 50% by weight dry buckwheat shell, dry 10 to 15% by weight, 5 to 8% by weight of dry stevia, 3 to 4% by weight of citric acid, 2 to 3% by weight of vitamin C, total weight 100% It is a technical step to determine the mixing ratio.

The third process is a technical task of sorting and cutting, which selects hydrous citric acid with a purity of 95% or higher, selects vitamin C with a purity of 95% or higher, has a deep navy blue color, has a glossy, thick, sea-smelling and dryness. Selected dried kelp with white powder on the surface, salty and slightly sweet, dried hot stems with hot air dried and stored at 10 ℃ or below, and dried stevia dried only with leaves. The dried kelp was sorted and cut into 3 to 5 mm with a power three-phase five-horsepower cutter to form a cut seaweed, and the dried buckwheat husks were shredded into 30 to 60 mesh by a three-power five-horsepower crusher to break up buckwheat. The bark is made, and the dry horsetail is cut into 3 to 5 mm with a power three-phase five-horsepower cutter to form a cutting horsetail and the dry stevia is powered by three-phase five horsepower. It is a technical step of forming a cutting stevia by cutting to 3 to 5 mm with a cutter.

The fourth step is a technical problem of immersion, immersed kelp is prepared by immersing kelp kelp in the same amount as the mixing ratio in 150% of the kelp volume at room temperature and immersing for 2 to 4 hours to immerse the kelp. The amount of crushed buckwheat bark is poured 130% based on the volume of buckwheat bark at room temperature and immersed for 2 to 4 hours to form immersed buckwheat bark, and the same amount of cutting horsetail as the blending ratio is based on the volume of horsetail at room temperature. 130% poured and immersed for 2 to 4 hours to immerse the steep, and the amount of the cutting stevia of the same amount as the blending ratio 130% pour based on the volume of stevia in a constant temperature of room temperature and immersed for 2 to 4 hours to form immersion stevia, respectively composition The immersed raw material absorbs enough water every 30 minutes by up and down exchange to expand the structure of the raw material as much as possible to create a new water channel. To recover the complex technically step of separately stored.

The fifth step is a technical task of roasting, put the immersion kelp in an automatically opened double stir-cooker and slowly fry at 80 to 120 ℃ for 30 to 50 minutes, boil kelp with heat and moisture while moving from low temperature to high temperature and fry while the temperature rises In the process of expanding the kelp, deodorizing the flavor of kelp to make roasted kelp of the flavor saved, and put the immersed buckwheat shell into the automatic open double stir-cooker and slowly roasted for 20 to 40 minutes at 80 to 120 ℃ to move from low temperature to high temperature During the process, boil the buckwheat shell with heat and moisture, deodorize the flavor of the buckwheat shell in the process of roasting as the temperature rises, and make the roasted buckwheat shell with the savory flavor, and put the dipping iron into the automatically opened double stir-fry pot at 80-110 ℃. Roast slowly for 10 to 20 minutes, boil the iron with heat and moisture while moving from low to high In the process of roasting as the temperature rises, deodorizing the flavor of the horsetail to form a roasted horseradish with no odor, put steak stevia into an open double-cooking pot automatically and slowly roasted for 10 to 20 minutes at 80 to 110 ℃ from low temperature to high temperature While traveling, stevia is stewed with heat and moisture, and the temperature rises to deodorize the flavor of stevia in the process of roasting to form roasted stevia without a foot odor. It is a technical step of expanding the surface of tissue with water.

The sixth process is a technical problem of shredding, and the shredded kelp, roasted buckwheat husk, roasted horseradish, and roasted stevia are crushed 2 ~ 4 mm with a power three-phase 5-horsepower shredder to expand the surface of the tissue, respectively, and then shredded kelp and shredded bark It's a technical step in creating shredding, shredding stevia.

The seventh step is a technical problem of mixing, by mixing the same amount of citric acid vitamin C with a power three-phase 10 horsepower mixer for 10 to 15 minutes to prepare a mixture of citric acid vitamin C first, crushed kelp, buckwheat husk Mix 20 minutes of crushed stevia and crushed stevia with a power three-phase 10 horsepower mixer to form a mixture of buckwheat husk buckwheat stevia as a second, and the first and second with a power three-phase 10 horsepower mixer for 30 to 40 minutes. It is a technical step of forming a new flavor composition with a new function by mixing a mixture of citric acid vitamin C kelp buckwheat husk stevia (hereinafter referred to as a mixture composition).

The eighth process is a technical problem of fermentation of fermentation, and it is 10-15 kg in a plastic barrel whose temperature is controlled by creating an environment in which the mixed composition is kept at 70 to 80% by using an immersion constant stored separately in the fourth process. After fermentation, it is fermented for 4 to 6 hours at 30-35 ℃ by injecting fresh air up and down every 30 minutes, and the tissue of the raw material expands to create new pores, expanding the surface of kelp, buckwheat bark, horsetail and stevia. It is a technical step to produce a fermented mixture composition with a harmonious flavor.

The ninth process is a technical problem of compression transfer compression molding, and the components are transferred to the aged fermentation mixed composition by the pressure of a power three-phase 10 horsepower crusher 1 to 10 kg / ㎠ and the volume is concentrated by compression to a size of 2 to 3 mm. It is a technical step to form a new molding mixture composition by molding to increase the function and flavor.

The tenth step is a technical problem of aging and drying, in which the molding mixture composition is inverted the molding mixture composition every 1 hour in a drying room at 35 to 40 ° C. and fresh air is injected. Due to the cohesion of the proteins in the genus, the tissues of the raw materials are bound to each other to form a compacted molding, and is a technical step of forming a dry mixed composition having a moisture content of 5% or less.

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

The twelfth process is a technical problem of sterilization, and is a multi-purpose multi-tube sterilizer applying the high-temperature instant sterilization method (HTST) to 30 to 30 to 80 to 85 ° C. depending on the speed of screw rotation and the temperature of a sterilization tube made of pipe. It is a technical step to create a sterilized mixture composition that preserves flavor by instant sterilization with 45 seconds.

The thirteenth process is a technical task of injecting and packing, injecting the sterilized mixed composition into the cloth or filter paper by 0.5 to 5g by using an automatic packaging machine to form a disposable tea bag, and packaging the disposable tea bag with a foil paper and a polyethylene film in a direction moisture-proof packaging. It is characterized by being put in a box of 5 to 500 teabags after the examination, and used to drink cold and hot brown brown taste in the mouth regardless of time and space, and drink it for a light and sour urination. (組成 物) and its manufacturing method.

The 14th process is a technical problem of extraction. The dry mixed composition prepared in the 10th process is put into an automatic extraction tank of 3 phase 5 horsepower 30 rpm, and 80 to 100 times of alcohol 30 to 50% based on the weight of the mixture. It is a technical step of automatically extracting (squeezed out) at 110 to 120 ° C. for 180 to 240 minutes with a solvent to form a sweet and sour extract mixture composition.

The fifteenth process is a technical problem of filtration. The sweet and sour extract mixture is filtered through a 150-mesh automatic suction filter on a primary three-phase 10 horsepower and secondly through a 250-mesh automatic suction filter. It is a method of filtration and filtering through a 350 mesh automatic suction filter in principle, but it is a technical step of forming a sweet and sour filtration mixture composition which minimizes sediment by filtering only the first or second time depending on the purpose. .

The sixteenth process is a technical task of concentrating, and the sour sweet filtration mixture is concentrated to 1 to 65 Brix with a concentrator of 1 to 10 ^-3 Torr to recover alcohol and to form a sweet and sour concentrated mixture composition free of sugar and fructose. Step.

The seventeenth process is a technical problem of sterilization, which is performed at 80 to 85 ° C. according to the speed of screw rotation and the temperature of the pipe sterilization barrel of the multipurpose multi-tube sterilizer using the high temperature instant sterilization method (HTST). It is a technical step to create a sweet and sour sterilized mixture composition sterilized by sterilization for 10 to 15 seconds.

The 18th process is a technical problem of injection packaging, the method of automatically packing the sweet and sour sterilized mixture composition in the pouch according to the purity of 50 to 250ml and automatically packing it to 50-2000ml in the heat-resistant bottle. It is a kelp liquid tea composition and method for producing the same, characterized by inducing vacuum and drinking for a light and sweet and defecation urine with a taste of clear brown drinking in the mouth regardless of time and space.

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.

Kelp

Scientific name Laminaria brown algae plant, Protista family, Heterokontoph -yta gate, Phaeophyceae river, Laminaria neck, kelp family. DISTRIBUTION AREA The Pacific coast of Korea, Japan, Kamchatka Peninsula, Sakhalin Island, etc., is 1.5 to 3.5m long and 25 to 40cm wide. The leaf is a large sea horse and is 2 to 4 years old. The leaf spores are the distinction of stems, leaves and roots. Leaves are long, band-shaped, widest slightly below center.

The middle part of the leaf is 1.8 to 3.5 mm thick and slightly thick. When they are young, dragons grow vertically, but they disappear when they grow up unlike Kjellmaniella. Stems are short cylindrical, stand upright, branched in various branches, and entangled roots are well developed and adhere to the rock.

It is a Hanhaeseong plant distributed on the coast of Handae and Bohan, and it is known to grow in South Hamgyongnam-do and North Hamgyeong-do on the north east coast and north of Wonsan. It is also distributed in the Pacific coasts of Hokkaido and Tohoku, Japan, Kamchatka Peninsula and Sakhalin Island.

The genus of the seaweed grows over 20 species on the Pacific coast, and there are also large species of kelp more than 10m. The main species are L. japonica, L. ochotensis and L. religiosa. . Since ancient times, it has been used for food in Korea, Japan and China.

China develops and grows varieties that grow well even at high temperatures. In Korea, farming takes place from the east coast to all coasts except Jeju Island. The most commonly grown species are true kelp from Hokkaido, Japan, where young leaves emerge from December to March and grow until July. The species is still thin and light, with no commodity value. It grows from early autumn to winter, and once the spores are released, the end of the leaf gradually melts, leaving only the base.

In the late autumn and early winter regenerators, the growth zones at the base of the leaves are reactivated, producing leaves for the second year, and by the summer very thick leaves are formed. The second year's leaf leaves spores from June to March of the following year, reaching its peak in November. Kelp can be harvested from biennial leaves.

The released spores swim in the water for a while, grow on the ground, form a thread-shaped spore of only a few dozen cells, and make eggs and sperm when the water temperature is below 10 ℃. The fertilized egg forms a microscopic size of a seed sieve and then produces new spores of young leaves.

They perform heterogeneous generational alternations, with the spores having large, multiple chromosomes, and the single-phase generation with microscopic mates and half-chromosomes. When farming, the less-grown mates are drawn and fertilized and sent to the sea at the time of sieves and young leaves.

Although kelp is different depending on the type, it is generally water 16%, protein 7%, fat 1.5%, carbohydrate 49%, inorganic salts 26.5%, 20% of carbohydrates are fibrin and the rest are polysaccharides such as alginic acid and laminarin. In particular, since a lot of inorganic salts such as iodine, potassium, calcium, etc., eating a little bit of kelp is good for the supply of inorganic salts. The amino acid called laminin in kelp is effective in lowering blood pressure.

20% of nutritious carbohydrates in kelp are fiber and the rest are polysaccharides such as alginic acid and laminarin. Between the cells and inside the cells, there are 11 to 45% of alginic acid, 5 to 20% of mannitol, 0.58% of laminarin, galactose, and pentozan, depending on the seawater and the place where it grew, the season, and the sea depth.

Since it contains a large amount of inorganic salts such as iodine, potassium and calcium, it is preferable to eat kelp a little more often for the supply of inorganic salts.

Iodine content is high in fresh kelp. The dead is low in content because iodine is washed in rain and sea water. In addition, the content of iodine is low even if collected in winter. Potassium is predominantly halogenated, with content up to 10%.

In addition to various pigments such as carotene, xanthophyllo, and chlorophyll, kelp contains many carbohydrates, such as mannite and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. This contains.

Seaweed, also called sea vegetables, is rich in vitamins and minerals than regular vegetables, which is good for preventing various diseases. Kelp among seaweed contains a large amount of dietary fiber, fucoidan, which is effective in preventing arteriosclerosis, heart disease and stroke by lowering cholesterol levels.

In addition, iodine in kelp is a component of the thyroid hormone thyroxine, which promotes metabolism. If you eat a lot of kelp will be restored to health, fatigue and boredom will disappear.

Kelp is high in iodine and contains abundant alkaline metals, which not only can neutralize a diet that is prone to acidification due to excessive intake of meat, but also rich in soluble dietary fiber.

Alginic acid, which is the most abundant in kelp, is not absorbed because it is not digested in the digestive tract of the human body. Therefore, it is not converted into energy, so eating indigenous native shimashima granules activates the intestines, which provides excellent comfort and prevents the absorption of waste products. There are a variety of effects.

Looking at kelp as a functional food first, there are a lot of ash. Ash is a representative alkaline component. Digestibility is also good, 79% higher than 50% of milk. Secondly, it is high in calcium and low in phosphoric acid, which lowers the rate of absorption of calcium. The regular rice and meat foods we eat are much higher in phosphorus than calcium. Third, iodine is a lot of thyroid hormone secretion is active. Fourth, there is a basic amino acid lysine to regulate the high blood pressure appropriately.

There is little calories in kelp. In particular, many dietary fiber in kelp regulates the penetration of glucose into the blood and helps the digestion and absorption of sugar to lower blood sugar levels. Kelp is also good for people who are suffering from hair loss and matte hair. It is rich in many trace elements such as proteins, vitamins, iodine, zinc, sulfur, iron and calcium, which are essential for hair health, and has an oxo ingredient called hair growth promoter.

Many potassium in kelp is good for relieving hangovers and preventing liver disease. Kelp is high in calcium. If you drink a lot of alcohol or soda, a lot of calcium goes out of our bodies. If you have an uneven diet, your calcium intake is low. Lack of exercise or age decreases calcium absorption and the calcium in your ear falls out of your body.

Kelp has a high calcium content and magnesium content that facilitates calcium, making bones strong. Especially kelp is the best way to raise and strengthen the height of growing children and adolescents. Kelp is a fiber of 20-30% of its components called alginic acid.

The fiber of vegetables and fruits is cellulose, and the algae, such as kelp, is alginic acid. Alginic acid is a sticky mucus that interferes with the absorption of triglycerides from the stomach and intestines. In addition, it acts to promote the production of enzymes that remove harmful free radicals generated in the body during processes such as metabolism and exercise in the body.

If you are on a diet, skin aging may appear. Alginate helps to keep skin young and elastic by preventing the cause of skin aging. The easiest way to eat and utilize kelp is to use dried kelp. First, pour clean water into a large cup or glass bottle, chop the dried kelp into small pieces, and leave for hours or even a day.

You can also put it in the fridge. When the kelp is infused, the water in the bottle becomes a slippery and sticky liquid. Drink this water several times a day. Use a mixer or grinder to grind the soaked kelp and drink it together. When you cook rice with dry kelp, you can taste delicious and nutritious rice.

At this time, you can cook rice using dried kelp water. When boiling soup or stew, add dried kelp to boil. When kneading noodle soup or sujebi, kneaded with seaweed powder or kneading with water, we can boil delicious kalguksu and sujebi. We also use cold water or cold noodles.

When you make kimchi and Dongchimi, you can chop the dried kelp finely. The kelp used for ssambab, kelp cold soup, fried onion kelp, fried potato, fried fish cake, steamed fish paste, seaweed simmered seaweed, bibimbap, squid kelp stir-fry, and gimbap is used for salted kelp and salted kelp Cut and write according to.

Soak dried kelp in water, grind it finely, mix it with milk and other grains, and apply it to your face. Not the face, but the back of the hand and skin is good. At this time, commercialized kelp powder may be used. Onions also lower blood pressure and are very good for your health. You can also grind the soaked kelp and onions in water.

Easier way to eat dried kelp, onions, mushrooms and a small amount of garlic together in a bottle and drink. If you have a lot of food, you can leave the pack at a health center. In the same way, herbs and kelp may be eaten together.

Never again constipation. Alginic acid, a water-soluble dietary fiber in kelp, increases metabolism and promotes peristalsis of the intestines, which is a great help in eliminating constipation and relieving constipation. In addition, alginic acid is excellent in heavy metal removal and antibacterial activity. This is called a sponge effect, and alginic acid absorbs heavy metals, pesticides, carcinogens, etc., out of the body as the sponge absorbs water.

Kelp is a diet low in calories. Kelp is low in calories and is soaked in water, making it bulky and easy to get full. In addition, it contains vitamins, calcium, iron, and other nutrients that are likely to be lacking in the diet, so when used as a supplement when you lose weight, you can get a slimming effect without harming your health.

Kelp is cut to obesity. Kelp has the effect of purifying blood. In particular, it promotes diuretic action to reduce swelling of the body, and smoothes the function of the kidneys and bladder to effectively discharge the waste in the body is an effective food for obesity in the lower body.

Kelp used as diet food to clear blood and swell. However, kelp diets for a long time may be deficient in protein and vitamin C, etc., may harm your health. The kelp diet requires protein and vitamin C supplementation.

Kelp lowers cholesterol levels and blood pressure. Kelp has many ingredients that prevent adult diseases. In particular, dietary fiber, called alginic acid, is excellent for lowering cholesterol and blood pressure. The slimy component of kelp is alginic acid, which is combined with cholesterol and salt in the intestine and excreted with stools.

In addition, there is an effect of directly or indirectly preventing high blood pressure and arteriosclerosis, such as preventing blood clots or synthesis of cholesterol in the liver. Laminin, an amino acid, lowers blood pressure and prevents cholesterol from sticking to blood vessels. Potassium in kelp also releases sodium to lower blood pressure.

Kelp lowers blood sugar levels to reduce diabetes. Kelp is low in calories and is a good food for diabetics. Kelp's dietary fiber delays the penetration of glucose into the blood and aids in the digestion and absorption of sugar to lower blood sugar levels.

Kelp is rich in minerals and is considered an alkaline food. People who eat a lot of meat tend to become acidic, but eating a lot of kelp can neutralize the acidic constitution.

Prevent thyroid disease Lack of thyroid hormones secreted from the thyroid gland in the neck, the metabolism is slowed down, no energy and ageing rapidly progress. It can also cause goiter if severe. Kelp contains a lot of iodine, an important component of thyroid hormone, which is effective in preventing thyroid disease. However, iodine may disperse TB germs, so TB patients should be careful.

Help bowel movements to treat constipation. Constipation is caused by inactive bowel movements. To fix constipation, dietary fiber is needed, but alginic acid in kelp is good for constipation. Alginic acid, like other dietary fibers, is not absorbed by the body and is sent to the intestines. Undigested alginic acid stimulates the intestines to promote bowel movements and help defecation. When you eat kelp, drink plenty of water.

Alginic acid absorbs moisture from the body and expands up to 200 times. Since the intestines move more actively with more contents, the more alginate expands, the more active the bowel movement.

Kelp releases carcinogens and prevents colon cancer. Leaving constipation for a long time can cause colon cancer. Kelp's alginic acid solves constipation and prevents colon cancer. Alginic acid, which is sent to the large intestine without digestion, mixes with the shift, increasing the amount of stool, and increasing the amount of stool dilutes the concentration of carcinogens in the foods eaten or made in the intestine. In addition, alginic acid absorbs carcinogens and excretes them without irritating the intestinal membranes, thus preventing colon cancer or rectal cancer.

Kelp strengthens bones and teeth. Calcium, which is a major component of bone, is gradually lost when the meal is irregular or older. When bone density is low, osteoporosis develops, and kelp has the effect of preventing it. Kelp is not only rich in calcium, but also rich in magnesium, which makes calcium more active. If you chop kelp largely, calcium is combined with alginic acid so it does not melt well. Finely chopped and chewed tightly, the absorption is much higher.

Kelp prevents hair loss and leaves hair shiny. Protein and vitamins are essential to maintaining healthy hair. In particular, lack of vitamin A, which helps the formation of keratin, the main component of hair, makes hair dry, glossy, and worse. Vitamin D has the effect of regenerating damaged hair, and vitamin E helps blood flow in the hair.

If you are on a diet, your skin will be rough, but kelp is also good for your skin. Kelp prevents the body's cells from being attacked by harmful free radicals that occur naturally in the body's metabolism, and promotes the function of enzymes that remove harmful free radicals. This delays various diseases caused by aging and prevents blemishes and spots on the skin. In addition, it is rich in minerals such as vitamin C, vitamin E and zinc, which help skin, and prevent various skin breakdowns.

Alginic acid, one of the main components of kelp, is a sticky mucus, which is excellent for releasing heavy metals, chemicals, carcinogens, cholesterol, and wastes in the stomach and intestines. In particular, alginic acid, combined with sodium in the small intestine, lowers high blood pressure and prevents cardiovascular diseases such as stroke and myocardial infarction and lowers the risk of cancer and osteoporosis. In particular, laminin prevents cholesterol from sticking to blood vessels.

It is much more effective to eat a little more every day than to eat a lot at once. About 8g per day, in terms of size, it is appropriate to eat one side of a piece of kelp three to four centimeters long.

Dried kelp is richer in minerals than raw kelp. In terms of nutrition, there is no big difference between natural kelp and cultured kelp. Kelp can be eaten raw or cooked, no matter how you eat it. You can boil kelp and dip it in the red pepper paste or boil it, or put it in a salad or miso soup. In addition, kelp water is perfect for the deep flavor of food, so you can use it for various flavors and nutrition.

Do not boil too long when cooking with kelp. If you boil too long, alginic acid will come out and lose its taste and nutrients will be lost.

How to choose good quality kelp Too black or yellowish, not glossy is not taste. Choose a thick, sea-smelling, and dried thing. The surface of well-dried kelp is white powdered. Dip it by hand to taste a little sweet.

2. Buckwheat

Botanical name Buckwheat, medicinal herb, Yang vein, rhythm, scientific name Fagopyrum escul -entum, English name Buckwheat. Buckwheat is an annual herb belonging to the Polygonaceae family, with white or light pink flowers in July-October, and harvesting is done before the frost falls in September-October. The leaves of buckwheat are heart-shaped and pointed and glossy. The color of buckwheat is white and fine, but it is good to see, but it is rich in starch and not good in nutrition.

Buckwheat is an annual dicotyledonous plant. The buckwheat plant is suitable for short and cool climates with a growth period of 60 to 80 days, and is a pollution-free crop with high nutrient absorption capacity and little insecticide. This is because there is no need to use large amounts of chemical fertilizers and pesticides.

Buckwheat comes out of a slightly reddish hollow stem and is about 50 to 80 cm tall. The leaves are triangular and the leaves are divided into two branches and cover the stem. Flowers consisted of gunshot inflorescences at the end of branches in July-October and consisted of five white, but red-colored, flower-covered pieces, 8-9 stamens, and 1 pistil.

Surgery and pistils are not the same length, long surgery is short, long surgery is short. In order to bear fruit, flowers with long stamens and flowers with long pistils or flowers with short stamens and flowers with short pistils are essential. Fruits are brown achene, triangular ovate, three ridges.

Buckwheat is divided into ordinary buckwheat and dandan buckwheat. Buckwheat is usually grown in Korea. Dadan buckwheat is grown in the Himalayan highlands, including China and Nepal. Ordinary buckwheat is mainly used to make soba noodles, bread, jelly, sujebi, ups and downs, rice cakes and rice cakes. Daldan buckwheat is mainly used to make buckwheat porridge and bread. In order to improve bitterness, buckwheat is mixed with ordinary buckwheat, barley, wheat and whole grain flour. It is also used to make drinks and alcohol. Soft buckwheat leaves are used as rust vegetables, and the remaining buckwheat straw is used as livestock feed and bed material.

The foods made with typical buckwheat are Makguksu, Pyeongan-do and Hamgyeong-do's cold noodles. Because buckwheat has a lot of starch, it is burdensome for digestion, so it is good to eat it with vinegar, mustard, and sour radish kimchi. Add it to eat.

It is a very good food for appetite when there is no appetite in the summer, but the one who is too cold and cold in the room is careful to be careful.

Nutritional content is powdered 6.1g protein, carbohydrate 77.5g, calcium 10mg, phosphorus 130mg, vitamin B1 0.16mg, B2 0.07mg. It is a very nutritious grain with a high protein content (14%) compared to other grains or rice, including vitamins B1, B2 E and D. Buckwheat protein is richer in essential amino acids than rice or wheat flour, which is higher in protein. Vitamins B1 and B2 are three times higher than rice.

A very characteristic feature of buckwheat is that it contains a very large amount (about 6 mg%) of Rutin, a flavonoid derivative, a type of vitamin P having capillary potentiating effect. Buckwheat flour is sifted and the remaining steaming (buckwheat bark) is called buckwheat sesame. This facilitates bowel movements, improves bowel movements, and diuretics, which are good for removing waste from the body.

In addition to rutin, there are about 10 flavonoid derivatives that provide the basis for the use of buckwheat in the prevention and treatment of atherosclerosis, hypertension and hyperlipidemia. In fact, in Korea, health foods are made of buckwheat and are also sold. In Germany, buckwheat leaves and flowers are crushed into pills to sell as antihypertensive drugs.

After making an atherosclerosis for two months, the patient's symptoms such as headache, palpitation, shortness of breath, speech impairment and stiff neck were improved by 80%. Symptoms such as constipation and constipation are all gone.

Symptoms began to improve about 3 weeks later, blood pressure dropped markedly from the first week, systolic blood pressure lowered by up to 30 mmHg, more than 50%, and no cases of lowered blood pressure. In addition, total cholesterol and lipid protein levels were also reduced, and anti-arteriosclerosis and anti-perceptual effects were demonstrated in animal experiments.

It is a useful food for constipation in diabetic patients in summer. In oriental medicine, the properties of buckwheat are sweet and have no poison, help to intestine and stomach, help energy, get rid of backlogs and windpipes, and clear the mind. It is also said that it is better to drink and pretend to eat bosintang in the sambok heat and used as an extinguishing agent. However, keep in mind that too much buckwheat can be eaten over the buckwheat, one of the most digestible foods.

In addition to noodles and cold noodles, buckwheat can be used lightly in the following ways. Buckwheat jelly For the purpose of preventing and treating arteriosclerosis, 200g of buckwheat is made per day and eaten as jelly.

In Korea and China, horses that have been handed down since ancient times are said to eat buckwheat and blacken their heads. Buckwheat contains a lot of essential trace elements and vitamins, especially vitamins B and P, which are not found in general grains, so it strengthens capillaries and eliminates inflammation of the gums.

Buckwheat contains high quality protein and essential amino acids. Especially, buckwheat is high in lysine and contains many vitamins and essential trace elements. In addition, a large amount of fiber is effective for constipation, diet.

Buckwheat has no side effects as a diet and has good nutritional and therapeutic effects, making it a suitable food for preventing and treating geriatric diseases.

The most well-known routine of buckwheat's healthy ingredients is to strengthen capillaries, which are effective in preventing hemorrhagic vascular diseases such as cerebral hemorrhage and lowering blood pressure. Buckwheat is also effective for periodontitis and bleeding gums. When buckwheat is used as a pillow, it heats the head down, cools down, lowers blood pressure, prevents forgetfulness, dementia, and stroke, and helps sleep well.

Buckwheat seeds are substantially fruit. The bark of the seed thread surrounds the seedlings, seed milk and seed eyes. Seed attached to the central part of seed milk has two rice leaves. Generally, buckwheat seeds are triangular, well-developed, with 20% of rinds, 12% of seeds, 52% of seeds and 16% of seeds.

When it comes to buckwheat, everyone thinks of buckwheat rice or buckwheat flour and has developed permanently with interest in buckwheat rice and buckwheat flour, and the shell of buckwheat is used as compost as a by-product of the problem.

However, the buckwheat husk contains 6.4% moisture, 2.0% ash, 2.9% protein, 49.0% crude fiber, 38.5% soluble inorganic nitrogen, and contains more beneficial ingredients than buckwheat rice depending on the desired function. It is a function to promote the diet is a good raw material for the purpose.

Composition of Buckwheat Seed (Table 1)

 The chemical constituents of the buckwheat seeds are starch, non-starch polysaccharides, proteins, lipids, pigments and the like. When only the center of the buckwheat seeds is powdered, the buckwheat powder is white, but the more powder, the darker it becomes. The buckwheat is especially good immediately after milling, and the black buckwheat flavor is better.

The main ingredient of buckwheat seeds is starch, but also contains 12 to 15% of protein, and has good amino acid composition including 5 to 7% of lysine.

The main component of starch buckwheat seeds is carbohydrate starch. Starch particles are 4-15 μm in diameter and can be glycosylated relatively easily. In order to make nutritious foods for children, the amount of reducing sugar is reduced when steaming buckwheat with water vapor, which increases the formation of maltose by actually increasing the total reducing sugar content due to hydration of starch.

The polysaccharide buckwheat contains water-soluble polysaccharides (A1). Water-soluble A, polysaccharides in buckwheat seed milk are composed of xylose, manos, galactose, and glucuronic acid. Buckwheat synthesizes branched trisaccharides (2, 4-di-μ-Glucosyl-Glucose).

Buckwheat's protein is of good biological value among all plant proteins. 92.3% of skim milk and 81.4% of boiled eggs. Buckwheat diploid and tetraploid proteins are both globulin-based. However, quadruple seeds contain more globulin and less albumin. Both diploids and tetraploids did not find qualitative differences in the composition of albumin, globulin, and glutelin.

There was no difference between diploid and tetraploid buckwheat in the amino acid composition of the amino acid protein. Buckwheat proteins are particularly rich in lysine (6.1%) and are low in glutamic acid and proline.

Arginine and aspartic acid are found to be higher in comparison with the grain proteins. The amino acid distribution of the buckwheat tissue was significantly different from that of the grains, and the amino acid composition of the buckwheat was nutritionally superior to that of the grains. In addition, buckwheat cultivars contain more lysine than wild cultivars.

Lipid content of buckwheat seeds, seed milk, seed skin and fruit skin was 8.2%, 0.4%, 2.0% and 0.5%, respectively. Eighteen fatty acids have been identified in buckwheat oil. More than 93% of the total fatty acids consist of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, archinic acid, behenic acid and lignocerium acids.

Palmitic acid, oleic acid, linoleic acid, and linolenic acid make up about 95% of fatty acids. Saturated fatty acid 0.46g / 100g (C 14 = 0.01, C = 16 = 0.36, C 18 = 0.05, C 20 = 0.04) and unsaturated fatty acid 1.66g / 100g (C 18: 1 = 0.08, C 18: 2 = 0.74 , C 18: 3 = 0.12).

Most of the buckwheat cultivars and Daldan cultivars contain an average of 95% of fatty acids of 16 or 18 carbons. The shell is made of high levels of saturated fatty acids. The fatty acid composition of seed and seed milk was medium.

Buckwheat is an important food source of protein and vitamins, an essential nutrient for humans, as well as a relatively high amount of zinc. Buckwheat flour has a zinc content of 0.63 mg to 2.38 mg per 100 g, so buckwheat is very important as a source of zinc, an essential trace element of food.

The zinc content of buckwheat varies depending on varieties, soil conditions, and degree of milling. Generally, there is little difference in content between daldan buckwheat and ordinary buckwheat, but the difference between varieties in cultivation area is large.

Dardan buckwheat is more effective in the treatment of diabetes mellitus, and diabetes and zinc are closely linked. Globally, zinc intake is 7-15 mg per day for adults and 10 mg daily for adults in Japan.

Soup 80g provides 10% of the daily zinc requirement. Zinc is an essential trace element for human health, and zinc deficiency is occurring worldwide, causing nutritional problems. Significant amounts of zinc were detected in buckwheat flour in vitro test (IN VITRO). When cooking soba, about 20% of the zinc in the soba is dissolved in water and escapes.

3. Horse tail

Scientific name Equisetum arvense Perennial genus. It grows north of the ovary in the northern hemisphere. Special stem for making spores of ferns. It usually emerges earlier than the antelopes of horsetail (also called horsetail) in early spring. There are no branches at all, and the leaves returned around the nodes are larger than the leaves of the trophic stem, and they stick together to form the shell of snake rice.

Equisetum arvense A perennial herbaceous plant. Wild in all parts of the northern hemisphere and distributed throughout Korea. It lives in wetlands and streams along the stream. The plant's name is said to be derived from the meaning that the cow grazes.

As the name suggests, cattle grazing on the riverside eat well. Not only do cows eat this grass well, but the gonad is also called tofil. The nicknames of this plant are the herbaceous herb, Jeoljeolcho, and the hollow, so there are Gongsimcho, Gongmocho, Mabongcho, and Cucumber. Varies. The plant extends to the basement and propagates. The gonad forms a spore sac from April to May. The spore bag of the dog lives.

After the gonad grows, the green gourd comes out and grows up to about 30cm depending on the conditions. Nodes are larvaous with scaly leaves and their quality is relatively rough and hard because the vegetative diameter of this plant contains not a few silicates.

In the summer, the plant is harvested and medicinal. The name of the herbal medicine is called Equisete arvense Herba, and it is registered as Equisete Herba in the Russian Pharmacopoeia (RP) or Spanish Pharmacopoeia. In English, the horse tail is said to have some similarities to the shape of a horsetail.

Diuretic action in both East and West is used for bleeding, as well as cough and tuberculosis. Di-E-caffeoyi- (2S, 3S) ~ tartaric acid (chiocoric acid) And di-E-caffeoyi- (2S, 3S) to mesotartaric acid content.

This is because their content is reduced to 1 mg / g-dry weight in September. Perhaps the anticipated effectiveness of diabetes will greatly affect the timing of collection of these herbs. In addition, the distribution and fluctuations of the flavonoid active ingredients contained in this herb are also changing seasonally, which is very important in German pharmacopoeia.

Quercetin-3-O- (6-O-malonyl-β-D-glucopyranoside) and flavon with malonyl groups are released and there is a lot of variation in the genkwanin glycosides as well as the kaempferol glycosides. It has been reported and contains other ingredients such as caffeic acid and caffeoyl-5-O-shickimic hydrocinamomic acid.

Horsetail is a plant resource that grows well in all parts of Korea, and the ingredients they contain provide background on the application of this herb. However, the active ingredients described above are closely related to the time of collection of the herbal medicine. If possible, it should be collected by May.

Horsetail is a plant of the genus Camellia, which is a common weed found in rice fields and roadsides, but contains many pharmacological ingredients. In summer, cut off the outpost and dry it in the shade.

The components of horsetail are: 1-5% saponin (equicetonin), alkaloid (trace nicotine, 3-methoxypyridine, etc.), 4-16% silicic acid (0.5-0.8% silicic acid in water), malic acid, Aconitic acid, Xingaic acid, flavonoids, resins, tannins, carotene, cystrolol, manganese, protein 16%, oil 4%. In the spore stem, silicic acid 3.2%, and imitation glycosides. Monogulcoside aglucon is an antivitamin B1 factor.

The pharmacology of horsetail has diuretic, anti-inflammatory, hemostatic, and lead elimination effects on lead poisoning. Clinically, it is used for cardiac dysfunction and edema, and it has a clear diuretic effect and no side effects.

Application of horsetail can be used with cardiovascular medicine for chronic heart failure. Used to prevent and treat lead poisoning. It is used as a hemostatic agent for nosebleeds, intestinal bleeding, bleeding, excessive menstruation, and trauma. Decoction is also good for tuberculosis, bronchial asthma, bronchitis, pneumonia, cardiovascular insufficiency, arteriosclerosis. Applying powder or fresh juice to the wound on the trauma can result in hemostasis, and the wound hurts quickly.

According to another source, Equisetum arvense is the name of herbal medicine in the form of a sentence (問 荊) and other names of the name of the connection (接續 草), Gongsimcho (空心 草). It is distributed all over the country and grows wild in fields, field banks, and yasan. The drug is distributed evenly at the beginning and collected in March to April and dried in the shade. Temper is cool and bitter. No toxicity, but stop as soon as healed. Herbs of the same genus include Sosae.

After long drying in the sun, it turns white, which has no effect. Green must always be kept alive. A very important problem is that horseradish is a plant that will deteriorate even if it is well dried and preserved. If it is preserved for more than one month, the base ingredient of horseradish can be changed while causing the smell of rotting miso. It should be stored in a cool, dark place that does not receive any moisture to get proper efficacy.

Inclined to Western eating habits, focusing on meat food and eating wild plants can have a flashing effect. So it is good to eat a large amount of horsetail, you will get the disease caused by the unbalanced.

Horsetail has been documented to have diuretic, hemostatic, and anti-inflammatory effects in animal experiments. Therefore, swelling patients and urinary symptoms are often not effective. If you apply juice to the bloody wounds, the blood will stop and the wound will heal quickly.

Folk remedies are good for atherosclerosis and hypertension, and many other cases have been shown to be effective in many diseases. But just because you are efficacious in all these diseases, it is wrong to concentrate on taking the horse. The urge to heal the disease as a grass will only make the disease deeper. The bottle should heal slowly.

First dry the iron clean and drink sometimes. Young leaves are boiled and seasoned with herbs. It's good to eat brown shoots like brush caps before green leaves spread and stir-fry them in oil or cook them lightly with vinegar, sesame oil, and red pepper paste. This is also commonly called snake rice.

Horsetail grows in groups in sunny sunny areas, such as the edge of a field or a hilltop. Early spring resembles an earthworm or a snake's head, and its brown head in the ground is simply a song, whether it is a plant or a mushroom.

But in late spring and near summer, these reptiles fade and sprout green leaves. The leaves of horsetail are composed of several nodes unlike other grasses or leaves. Dried stems of horsetail have been used for the treatment of intestinal bleeding, and are still used. Horsetail is particularly effective in treating cancer, tuberculosis, pneumonia, chronic bronchitis, and pneumonia. Like this, when you eat with the purpose of treatment, you should not drink juice for a long time. 5 to 10 minutes is suitable.

In addition, the decoction of horseradish juice is stored in jars rather than chemical containers or stainless steel bowls, and long-term use is avoided, and it is a lively plant. If you drink too long, your intestines may get cold, and you may get sick.

Biologist Richard Belford (Austria) has also reported that prolonged use of horsetail tea can prevent cancer growth and overcome disease, and scholars around the world are paying attention to its benefits.

This is not the only effect of neglected horsetail. Father Kikonsre of Switzerland encourages all those who have reached old age to drink a cup of tea every day. Drinking a cup of horsetail tea every day will go away for rheumatism, arthritis, neuralgia, etc.

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 15mg is recommended for pregnant women and 90mg is recommended for lactating women. The recommended vitamin C dose for infants was 35 mg, 40 mg for 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 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, 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 essential ingredients for the brain's function to control emotions. To turn fat into energy, fat must be transported from the tissue to the mitochondria and burned.

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

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

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

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

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

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 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 a specific disease, 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.

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 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 in Cardiovascular 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. 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.

6. 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.

I. Effect of the composition.

The present invention is a composition of the composition to have a sweet and sour flavor of the composition is to provide a new value by the transformation of the seaweed composition is an effect of the invention made of the present invention.

The present invention is to create a social value by injecting the life force of sweet and sour popular flavor into kelp and wild horses and buckwheat husks grown only in the clean area sea completely free from danger to pesticides and chemical fertilizers It's an industrial value.

The present invention extrudes the volume of kelp and buckwheat husks to make a deep leaching tea, which is a revolutionary effect of the disposable tea bag of the present invention.

The present invention binds the volume of the composition by alginic acid and buckwheat husk protein and carbohydrate of the compressed kelp, so that the quantitative injection and production efficiency of the tea bag is the effect of the physical transformation of the kelp buckwheat shell made of the technology of the present invention.

The technical characteristics of the immersion, roasting, fermentation fermentation, and compression transfer compression molding of the present invention provide new pores in the composition, and the pores become a new channel to absorb water during leaching, so that the surface As a result of enlarging the area of scavenger, elution and rapid extraction at cold and warm temperatures are achieved.

It is an effect of the liquid tea of the present invention that the liquid phase of the present invention can be provided by adjusting the purity of 1 to 65 Brix containing various components depending on the function of eluting the component of the aqueous oily substance.

The present invention improves the well-being value as a colorless preservative of sugar-free, results in satisfying the psychological needs of consumers who want well-being with 100% composition as a composition that increases the value of kelp grown in clean areas. The industrial value of fulfilling social obligations is an effect of the present invention.

Technical characteristics of the immersion, roasting, fermentation fermentation, pressure-transfer compression molding of the present invention can be obtained by the expansion of the pores and water channel (quality of the water) to obtain a high quality extract, create a popular flavor of the technical effect of the present invention All.

Kelp, buckwheat bark, horsetail, stevia, citric acid and vitamin C of the composition of the present invention is a raw material containing functional ingredients that can prevent and cure adult diseases. The result is the effect of the present invention.

The present invention is a technical combination that complements and complements the functional value of each raw material of the composition is an effect of the compounding ratio of the present invention to increase the effect by the functional balance.

The technical value of enhancing the economic value and productivity of the present invention is the greatest effect of using the composition of the present invention to rediscover the functional effect by physically technically processing the buckwheat husk which is a by-product of buckwheat rice.

It is the effect of the present invention to see the functional effect of bowel movements and urination according to the amount of drinking by forming a representative physical property having the function of bowel urination, which is the object of the present invention, the purpose of absorbing moisture to maintain the body and the pleasure of drinking The effect of enjoying the joy of flavor and excretion with one composition of the present invention is the effect of fulfilling its obligations to the various uses of the present invention.

The composition composed of the present invention is a product and cultural value that is suitable for popular needs that combines taste and function is the effect of the present invention with tea and beverages of this age that transcend the age and sex race and time and space.

references

Food Industry (Semunsa)

If you see vitamin C, you see health.

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Herbal Uses and Uses

Specific details for the practice of the invention is provided only to explain the composition and method for preparing the kelp tea drink for bowel urination, the present invention is not limited to the scope of the present invention for the following implementation. .

1. A composition for preparing kelp leaching tea for drinking urination and its preparation method.

The first process is a technical task of selecting a raw material suitable for the purpose. It is rich in a number of trace elements such as protein, vitamins, iodine, zinc, sulfur, iron, and calcium, which maintain and develop a healthy life. Its high strength makes bones strong, promotes hair growth by oxo ingredients, and promotes bowel movement to promote bowel movement and eliminates stool, and selects kelp containing alginic acid as the main raw material. It contains a lot of beneficial ingredients such as protein, crude fiber, and soluble inorganic nitrogen, and it is a function to remove bowels in the body by promoting bowel movements by promoting bowel movements and kelp, which is used for diet purposes. It is selected as an auxiliary raw material, alkaloids, saponins, silicic acid, malic acid, aconitic acid, singia acid, flavonoids, Resin, tannin, carotene, cystosterol, manganese, protein 16%, oil 4%, and selected as a raw material to support kelp and buckwheat husks with diuretic, hemostatic and anti-inflammatory properties in animal experiments Citric acid is selected as a function of citric acid cycle that prevents accumulation of lactic acid and prevents rapid fatigue and aging and promotes antioxidant and improves sour flavor.It controls physiological metabolic function, antioxidant and rapid fatigue recovery and flavor improvement. It is a technical step to select the raw material constituting the composition of kelp tea to drink for defecation urine with the selection of vitamin C, stevia to improve the sweet flavor and the sweet and sour and popular flavor.

The second step is a technical task to determine the blending ratio according to the function and preference for the purpose, the seaweed kelp composition for drinking urination is 20% by weight dry kelp, 50% by weight dry buckwheat shell, 15% by weight dry horsetail It is a technical step of determining the blending ratio of the raw material constituting the drinking kelp tea composition for defecation urine with a total weight of 100%, including 8% by weight of dry stevia, 4% by weight of citric acid, 3% by weight of vitamin C.

The third process is a technical task of screening and cutting, which selects hydrous citric acid with a purity of 95% or higher, selects vitamin C with a purity of 95% or higher, and has a deep navy blue color, shiny, thick, sea smell, and dryness. Select the dried kelp with white powder on the surface, salty and slightly sweet, dry the chubby stems by hot air drying, and store the dried blue horses with blue color stored below 10 ℃, and select dry stevia with only dry leaves. Then, cut dried kelp is cut into 5 mm with a power three-phase five-horsepower cutter to form a cut kelp, and the sorted dried buckwheat husk is crushed into 60 mesh with a power three-phase five-horsepower crusher to form crushed buckwheat husk, Cut dry cows to 5 mm with a power three-phase five-horsepower cutter to create a cut horse and cut dry stevia to 5 mm with a power three-phase five-horsepower cutter It is a technical step to form a cutting stevia.

The fourth step is a technical problem of immersion, immersed kelp is prepared by immersing the kelp of the same amount as the mixing ratio of 150% based on the kelp volume at room temperature and immersing for 4 hours to immerse the kelp. Pour crushed buckwheat husk 130% based on buckwheat shell volume at room temperature and immerse for 4 hours to form immersed buckwheat husk. Immerse stevia by immersing in time, and pour stevia of the same amount as the blending ratio to 130% based on the volume of stevia at room temperature, and immerse for 4 hours to immerse stevia. By absorbing enough moisture through the exchange, the structure of raw materials is expanded as much as possible to create a new waterway, and the immersed purified water is recovered by compression and stored separately. It's a technical step.

The fifth process is a technical task of roasting, put the immersed kelp in an automatically opened double stir-cooker and slowly fry at 80 to 120 ℃ for 50 minutes to boil the kelp with heat and moisture while moving from low temperature to high temperature and roasted while the temperature rises Deodorize the flavor of kelp in the process of expansion to make roasted kelp of the saved flavor, and put the soaked buckwheat shell into the automatic double stir-frying pan and stir-fry for 40 minutes at 80-120 ℃ for heat and moisture Boil the buckwheat husk and deodorize the flavor of the buckwheat in the process of roasting as the temperature rises. While moving from low to high, boil the iron with heat and moisture and fry as the temperature rises Deodorizing the flavor of horsetail in the process to form a roasted horseradish without a foot odor, immersed stevia is automatically placed in an open double stir-fry pan and slowly roasted for 20 minutes at 80 to 110 ℃ stevia with heat and moisture while moving from low temperature to high temperature Boil stew and sterilize the flavor of stevia in the process of roasting as the temperature rises to form roasted stevia without the smell of foot, and each roasted composition is the surface of the tissue by the pore caused by the expansion of the tissue and the channel by the pores. This is a technical step to expand.

The sixth process is a technical task of crushing, and the shredded kelp, roasted buckwheat husk, roasted horsetail, and roasted stevia are crushed to 4 mm with a power three-phase five-horsepower crusher to expand the surface of each of the shredded kelp, crushed buckwheat husk, and crushed. This is the technical stage of producing horsetail and crushed stevia.

The 7th process is a technical problem of mixing, and citrate vitamin C of the same amount as the mixing ratio is mixed for 15 minutes with a power three-phase 10 horsepower mixer to prepare a mixture of citric acid vitamin C first, crushed kelp, buckwheat husk, crushed Stir-fried and crushed stevia for 30 minutes with a power three-phase 10 hp mixer to form a mixture of buckwheat husk buckwheat stevia for 2 minutes and a mixture of primary and secondary 40 minutes with a power three-phase 10 hp mixer for citric acid vitamin C kelp It is a technical step to formulate a mixture of buckwheat husk stevia (hereinafter referred to as a mixture composition) to create a new flavor composition with a new function.

The 8th process is a technical problem of fermentation, and the mixed composition is kept in 80% moisture by using immersion purified water stored separately in the 4th process and put into 15 kg of plastic containers with temperature control for 30 minutes. After fermentation at 35 ° C for 4 hours while injecting fresh air, the raw material tissue expands to create new pores, expanding the surface of kelp, buckwheat bark, horsetail and stevia, and fermenting mixed by harmonious flavor. It is a technical step of composition.

The ninth process is a technical problem of compression-transfer compression molding, in which the components are transferred by pressing a 10 kg / cm 2 power fermentation mixed composition to a power three-phase 10 horsepower crusher and concentrated to a volume of 2 mm by compacting the volume by compression. It is a technical step to create a new molding mixture composition with rising and flavorings.

The 10th process is a technical problem of aging drying. The mold mixing composition is inverted every 1 hour in a drying chamber at 40 ° C, and fresh air is injected. After aging and drying for 25 hours, the cohesion of alginic acid of kelp and protein in the raw material It is a technical step to form a compacted compacting of the structure of the raw material by the binding of the raw material, to form a dry mixed composition of 5% or less moisture content.

The eleventh 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 mm to form a 1 mm selective mixing composition.

The twelfth process is a technical task of sterilization. It is a multi-purpose multi-tube sterilizer that applies high temperature instant sterilization (HTST) to sterilize the selected mixed composition at 85 ℃ for 30 seconds depending on the speed of screw rotation and the temperature of pipe sterilization tank. It is a technical step to create a sterilized mixture composition to preserve flavor.

The 13th process is a technical task of injecting and packing, injecting the sterilized mixed composition into a cloth or filter paper by 1g each by automatic packaging machine to form a disposable teabag, and packaging the disposable teabag in a direction-proof moisture-proof packaging with silver foil and polyethylene film. It is characterized by being put in a box of 100 tea bags after the test, and it has a cold and hot brown color taste in the mouth regardless of time and space and drink it for the light and sour urination. Thing) and its manufacturing method.

2. Liquid kelp tea composition and method for preparing the same for drinking urination.

The first process is a technical task of selecting a raw material suitable for the purpose. It is rich in a number of trace elements such as protein, vitamins, iodine, zinc, sulfur, iron, and calcium, which maintain and develop a healthy life. It is also high in bone, strong in oxo ingredients, promotes hair growth, promotes bowel movements, and selects kelp containing alginic acid, which promotes bowel movement and eliminates stool, and separates buckwheat rice from buckwheat and ash. It contains a lot of beneficial ingredients such as protein, crude fiber, and soluble inorganic nitrogen, and it is a function to remove bowels in the body by promoting bowel movements by promoting bowel movements and kelp, which is used for diet purposes. It is selected as an auxiliary raw material, alkaloids, saponins, silicic acid, malic acid, aconitic acid, singia acid, flavonoids, Resin, tannin, carotene, cystosterol, manganese, protein 16%, oil 4%, and selected as a raw material to support kelp and buckwheat husks with diuretic, hemostatic and anti-inflammatory properties in animal experiments Citric acid is selected as a function of citric acid cycle that prevents the accumulation of lactic acid and prevents rapid fatigue and aging and promotes antioxidant and improves sour flavor.It controls physiological metabolic function, antioxidant and rapid fatigue recovery and flavor It is a technical step to select the raw material constituting the kelp tea composition to drink for defecation urine by selecting vitamin C for sterilization, and stevia for sweet flavor improvement.

The second step is a technical task to determine the blending ratio according to the function and preference for the purpose, the kelp tea composition to drink for bowel urination 50% by weight dry kelp, 30% by weight dry buckwheat husk, 10% by weight dry horsetail It is a technical step of determining the blending ratio of the raw materials constituting the drinking kelp tea composition for defecation urine with a total weight of 100%, including 5% by weight of dry stevia, 3% by weight citric acid, 2% by weight of vitamin C.

The third process is a technical task of screening and cutting, which selects hydrous citric acid with a purity of 95% or higher, selects vitamin C with a purity of 95% or higher, and has a deep navy blue color, shiny, thick, sea smell, and dryness. Select the dried kelp with white powder on the surface, salty and slightly sweet, dry the chubby stems by hot air drying, and store the dried blue horses with blue color stored below 10 ℃, and select dry stevia with only dry leaves. Then, cut dried kelp is cut into 3 mm with a power three-phase five-horsepower cutter to form a cut kelp, and the selected dried buckwheat husk is crushed into 30 mesh with a power three-phase five-horsepower crusher to form crushed buckwheat husk, Cut dry cows to 3 mm with a power three-phase five-horsepower cutter to create a cut horse and cut dry stevia to 3 mm with a power three-phase five-horsepower cutter It is a technical step to form a cutting stevia.

The fourth step is a technical problem of immersion, immersed kelp is prepared by immersing kelp kelp in the same amount as the mixing ratio in 150% of the kelp volume at room temperature and immersing for 2 hours to immerse the kelp. Pour crushed buckwheat husk 130% based on the volume of buckwheat bark and immerse it for 2 hours to form immersed buckwheat husk. Immerse stevia by dipping for time, and pour stevia of the same amount as the blending ratio to 130% based on the volume of stevia at room temperature, and immerse for 2 hours to immerse stevia. By absorbing enough moisture through the exchange, the structure of raw materials is expanded as much as possible to create a new waterway, and the immersed purified water is recovered by compression and stored separately. It's a technical step.

The fifth process is a technical task of roasting, put the immersed kelp in an automatically opened double stir-cooker and fry slowly at 80 to 120 ℃ for 30 minutes to boil kelp with heat and moisture while moving from low temperature to high temperature and roasted while the temperature rises Deodorize the flavor of kelp in the process of expansion to make roasted kelp of the flavor saved, and put the soaked buckwheat husk into an automatic double stir-frying pan and stir-fry for 20 minutes at 80-120 ℃ to heat and moisture while moving from low temperature to high temperature. Boil the buckwheat bark and deodorize the flavor of the buckwheat bark during the roasting as the temperature rises to form a roasted buckwheat bark of savory flavor, and put the immersed stew into the automatically opened double stir-fry pan and stir-fry at 80 to 110 ° C for 10 minutes. While moving from low to high, boil the iron with heat and moisture and fry as the temperature rises In the process of deodorizing the flavor of horsetail, roasted horseradish with no foot odor is formed, and steep steak is automatically put into an open double stir-frying pan and slowly roasted for 10 minutes at 80 to 110 ° C. Stevia is sterilized in the process of boiling and rising temperature to deodorize the flavor of stevia to form a roasted stevia without the smell of foot, and each roasted composition is divided into pores by swelling of tissue and water channels by pores. It is a technical step to enlarge the surface.

The sixth process is a technical task of crushing, and the shredded kelp, roasted buckwheat husk, roasted horseradish, and roasted stevia are crushed to 2 mm with a power three-phase 5-horsepower crusher to expand the surface of the tissue, respectively. This is the technical stage of producing horsetail and crushed stevia.

The seventh step is a technical problem of mixing, by mixing the same amount of citric acid vitamin C with a power three-phase 10 horsepower mixer for 10 minutes to prepare a mixture of citric acid vitamin C first, crushed kelp, buckwheat husk, crushed Seaweed and crushed stevia is mixed with a power three-phase 10 horsepower mixer for 20 minutes to prepare a mixture of buckwheat husk buckwheat stevia for 2 minutes, and the first and second are mixed with a power three-phase 10 horsepower mixer for 30 minutes to make citric acid vitamin C kelp It is a technical step to formulate a mixture of buckwheat husk stevia (hereinafter referred to as a mixture composition) to create a new flavor composition with a new function.

The 8th process is a technical problem of fermentation, and the mixed composition is kept in 70% moisture by using immersion purified water stored separately in the 4th process, and then put in 10 kg of plastic containers with temperature control for 30 minutes. After fermentation at 30 ° C for 6 hours while injecting fresh air, the raw material tissue expands to create new pores, expanding the surface of kelp, buckwheat bark, horsetail and stevia, and fermenting mixed by harmonious flavor. It is a technical step of composition.

The ninth process is a technical problem of compression transfer compression molding, wherein the ingredients are transferred by pressing a 1 kg / ㎠ power fermentation mixed composition of a power three-phase 10 horsepower crusher, and concentrated to a volume of 3 mm by compacting the volume by compression. It is a technical step to create a new molding mixture composition with rising and flavorings.

The tenth step 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 cohesion of alginic acid of kelp and protein in the raw material It is a technical step to form a compacted compacting of the structure of the raw material by the binding of the raw material, to form a dry mixed composition of 5% or less moisture content.

The eleventh process is a technical problem of extraction. The dry mixed composition prepared in the tenth process is placed in an automatic extraction tank of three-phase five horsepower 30 rpm, and is 120 ° C. with a solvent of 100% alcohol 30% based on the weight of the mixture. It is a technical step to create a sweet and sour extract mixture by extracting automatically for 240 minutes at.

The twelfth process is a technical task of filtration. The sweet and sour extract mixture is filtered through a primary 150 mesh mesh automatic suction filter with power three phase 10 horsepower and secondly through an automatic suction strainer of 250 mesh mesh. It is a technical step to create a sweet and sour filtration mixture that minimizes sedimentation by filtration.

The thirteenth process is a technical task of concentrating, and is a technical step of recovering alcohol by concentrating the sour and sweet filtration mixture composition to 20 Brix with a concentrator of 10 ^-3 Torr to form a sour and sweet mixture composition free of sugar and fructose.

The 14th process is a technical problem of sterilization, and it is 10 seconds at 85 ° C. according to the speed of screw rotation and the temperature of the pipe sterilization barrel of the multipurpose multi-tube sterilizer using the high temperature instant sterilization method (HTST) It is a technical step to create a sweet and sour sterile mixture composition sterilized by sterilization.

The 15th process is a technical task of injection packaging, which is a method of packaging the sweet and sour sterilized mixed composition according to the purity, and is automatically packed in a heat resistant bottle at 1,000 ml to induce vacuum by cooling, regardless of time and space. It is a kelp liquid tea composition (조성물 成 物) and its manufacturing method which drink for clear and sweet and defecation urine with a clear brown brown taste.

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 kelp leach tea composition for drinking feces and a method of manufacturing the same, Figure 2 relates to a liquid kelp tea composition and a method for preparing the drinking kelp for urination.

Claims (18)

The kelp tea composition to drink for bowel urination is 50 to 20% by weight of dried kelp, 30 to 50% by weight of dry buckwheat skin, 10 to 15% by weight of dry horsetail, 5 to 8% by weight of dry stevia, 3 to 4 citric acid Kelp tea composition for drinking fecal urination to 100% by weight, including 2% to 3% by weight of vitamin C. The method according to claim 1, wherein the first step is to select a raw material suitable for the purpose of drinking kelp tea composition and its manufacturing method for defecation urination. Protein, vitamin, iodine, zinc, sulfur, It contains abundant trace elements such as iron and calcium, and magnesium content that makes calcium work smoothly. It is strong in bones and contains alginic acid that promotes bowel movement and promotes bowel movement by promoting bowel movement by iodine. Selected kelp as the main raw material, separate buckwheat rice from buckwheat, and the remaining skin contains many beneficial ingredients such as ash, protein, crude fiber, soluble inorganic nitrogen, etc., and promote bowel movement to promote bowel urination. It is a function to remove waste products, and the buckwheat husk (buckwheat sesame) used for dieting purposes is selected as a supplementary material for kelp. Alkaloid, saponin, silicic acid, malic acid, aconitic acid, singia acid, flavonoid, resin, tannin, carotene, cystosterol, manganese, protein 16%, oil 4%, diuresis, hemostatic, anti It is an additive that improves the function and sour flavor of the citric acid cycle that prevents rapid fatigue and aging and promotes antioxidant by preventing the accumulation of lactic acid. Selected citric acid, vitamin C for regulating physiological metabolism, antioxidant, rapid fatigue recovery and flavor improvement, and stevia for sweet flavor improvement, and kelp tea for drinking urination with sweet and sour flavor. Technical steps of selecting a raw material constituting the composition; The second step is a technical task of determining the blending ratio according to the purpose and function appropriate to the purpose, the kelp tea composition to drink for bowel urination is 50 to 20% by weight dry kelp, 30 to 50% by weight dry buckwheat shell, dry 10 to 15% by weight, 5 to 8% by weight of dry stevia, 3 to 4% by weight of citric acid, 2 to 3% by weight of vitamin C, total weight 100% Drinking kelp tea composition and a method of manufacturing the same for defecation urination characterized in that the technical step of determining the proportion; The method of claim 2, wherein the third step is a technical task of screening and cutting the kelp tea composition and its manufacturing method for drinking urine, urine citric acid of more than 95% purity, and selectable vitamin C of more than 95% purity It is a deep navy blue color, glossy, thick, with a smell of sea, and it is dried. Its surface is white powder, salty and slightly sweet, dried kelp, and the hot stem is hot-air dried and stored below 10 ℃. Selected dried horsetail with a blue color, dried dried stevia with only hot air dried leaves, cut the selected dried kelp with a power three-phase five-horsepower cutter with 3 to 5 mm to form a cut kelp, The buckwheat husks are crushed into 30 to 60 mesh with a power three-phase five-horsepower crusher to form crushed buckwheat husks. Drinking kelp tea composition for defecation urine characterized by the technical steps of cutting the cut stevia to 3 to 5 mm to form a cutting iron and cutting dry stevia to 3 to 5 mm with a power three-phase five-horsepower cutter and its Manufacturing method; The method according to claim 3, wherein the fourth step is to immerse the kelp tea composition and its manufacturing method for drinking urination, and the same amount of cutting kelp is added to the purified water at room temperature to 150% based on the kelp volume. Immersion kelp is formed by immersion for 2 to 4 hours, crushed buckwheat shell of the same amount as the blending ratio is poured into the purified water at room temperature, 130% based on the buckwheat shell volume, and immersed for 2 to 4 hours to form the immersion buckwheat shell, and the blending ratio Pour the same amount of cutting horsetail at room temperature to 130% on the basis of the volume of horsetail and immerse it for 2 to 4 hours to form immersion horsetail, and the same amount of cutting stevia is added to the ratio of stevia at room temperature to 130 on the basis of the volume of stevia. % Poured and immersed for 2 to 4 hours to form immersion stevia, each of the immersion raw material is absorbed enough water by up and down exchange every 30 minutes Drinking kelp tea composition and method for preparing the fecal urination, characterized in that the technical step of swelling the tissue of the material as possible to create a new channel and immersed water is recovered by compression and stored separately; The method according to claim 4, wherein the fifth step is a technical task of roasting kelp tea composition and its preparation method for drinking urination, and put immersed kelp into an automatically opened double stir-pot for 30 to 50 minutes at 80 to 120 ℃ Roast the kelp with heat and moisture while moving from low temperature to high temperature, and roast it as the temperature rises, deodorize the flavor of kelp in the process of expanding the kelp, and make roasted kelp with the saved flavor, and automatically stir buckwheat shell Put in a pot and fry slowly for 20 to 40 minutes at 80 to 120 ℃, boil the buckwheat shell with heat and moisture while moving from low temperature to high temperature, and deodorize the flavor of the buckwheat shell during the roasting as the temperature rises to form a roasted buckwheat shell of savory flavor And put the dip stew into the automatically opened double fry pot 10 to 20 at 80 to 110 ℃ Roast the liver slowly and boil the horsetail with heat and moisture while moving from low temperature to high temperature, deodorize the flavor of the horsetail during the roasting process as the temperature rises, and create a roasted horsetail without the smell of steak. Roast stevia at 80 to 110 ℃ for 10 to 20 minutes, boil stevia with heat and moisture while moving from low temperature to high temperature, deodorize the flavor of stevia in the process of roasting as temperature rises, and form roasted stevia without foot smell, and roast each The composition is a seaweed tea composition for drinking fecal urination characterized in that the technical step of expanding the surface of the tissue to the pores by the expansion of the tissue and the waterway by the pores and a method of manufacturing the same; The method according to claim 5, wherein the sixth step is a crushed seaweed composition and a method for preparing the drinking kelp tea composition for defecation urination, roasted kelp, roasted buckwheat bark, roasted horsetail, roasted stevia to power three-phase five-horsepower crusher 2 To shredded to 4mm to expand the surface of each tissue to form a shredded kelp, shredded buckwheat bark, shredded shattered, shredded stevia, and the method for producing a drinking kelp tea for feces urination characterized in that it comprises; The method according to claim 6, wherein the step 7 is a technical problem of mixing the kelp tea composition and its preparation method for drinking urination, and the same amount of citric acid vitamin C in the same amount of 10 to 15 minutes with a power three-phase 10 hp mixer. The mixture of citric acid vitamin C is primarily prepared, and the mixture of kelp buckwheat rind stevia is prepared by mixing crushed kelp, crushed buckwheat husk, crushed horsetail and crushed stevia for 20-30 minutes with a power three-phase 10 horsepower mixer. The mixture of primary and secondary with a power three-phase 10 horsepower mixer for 30 to 40 minutes to form a mixture of citric acid vitamin C kelp buckwheat husk stevia (hereinafter referred to as a mixture composition) to form a new flavor composition with a new function Drinking kelp tea composition and a method of manufacturing the same for fecal urination, characterized in that the technical step; The method according to claim 7, wherein the eighth step is a technical problem of fermenting the kelp tea composition and its manufacturing method for fecal urination, using 70 to 80% of the mixed composition by using an immersion constant separately stored in the fourth step. 10 ~ 15 ㎏ each put in a temperature-controlled plastic bucket to create an environment to keep moisture, and fermented at 30 to 35 ℃ for 4 to 6 hours while injecting fresh air up and down every 30 minutes to expand the tissue of the raw material Seaweed tea composition and method for preparing the fecal urination characterized in that the pores are made by expanding the surface of kelp, buckwheat bark, horsetail, stevia and forming a fermented mixed composition with a harmonious flavor; The method according to claim 8, wherein the ninth step of the kelp tea composition and the method of manufacturing the same for drinking urine defecation is a technical problem of compression-transfer compression molding, and the aged fermentation mixed composition of the power three-phase 10 hp crusher of 1 to 10 kg / ㎠ Drinking kelp tea composition for urination and urination, characterized by the technical steps of transferring the components by pressing and concentrating the volume by compression to form a size of 2 to 3 mm to form a new molding mixture composition with a rise in function and flavor. Its production method; 10. The method according to claim 9, wherein the step 10 is a technical task of aging and drying the kelp tea composition and its preparation method for drinking urination. The molding mixture is inverted every 1 hour in a drying chamber at 35 to 40 ° C. Infusion of air Slowly aging and drying 25 to 30 hours, the composition of the raw material is bound to each other by cohesion of alginic acid of kelp and protein in the raw material to form a compact compressed molding, dry mixed composition with a moisture content of 5% or less Drinking kelp tea composition and method for producing the feces for urination, characterized in that the composition; The method according to claim 10, wherein the eleventh step is a technical problem of crushing and sorting the dried kelp tea composition and its manufacturing method for defecation urine, and the dry mixed composition is crushed to 1 ~ 2 mm with a power three-phase five-horsepower crusher A kelp tea composition for drinking bowel urination, characterized in that it comprises the technical steps of forming a selective mixture of 1 to 2 mm and a method of manufacturing the same; 12. The method of claim 11, wherein the twelfth step is a technical problem of sterilizing the kelp tea composition and its manufacturing method for fecal urination, the screw rotation of the screening composition with a multi-purpose multi-sterilization sterilizer applying the high temperature instantaneous sterilization (HTST) The kelp tea composition for drinking fecal urine characterized by the technical step of forming a sterilized mixture composition for preserving the flavor by instant sterilization at 80 to 85 ℃ 30 to 45 seconds depending on the speed and the temperature of the pipe sterilization barrel Manufacturing method; The method according to claim 12, wherein the thirteenth step is a technical task of injecting and packaging the kelp leaching tea composition and its manufacturing method for defecation urine, injecting 0.5 to 5 g of the sterilized mixed composition into a cloth or filter paper by an automatic packaging machine. After making tea bags, wrapping disposable tea bags in foil-proof paper and polyethylene film with a moisture-proof package, inspecting them, and then putting them in a box with 5 to 500 tea bags. Brown cold taste of both cold and hot water regardless of time and space. The kelp leaching tea composition and its manufacturing method to drink for a light and sweet and sour defecation urine in the mouth. The method according to claim 10, wherein the step 14 is a technical task of extracting the kelp tea composition and its manufacturing method for drinking urination, and the dry mixed composition formed in step 10 is placed in an automatic extraction tank of three-phase, 5 hp 30 rpm. Fecal urination, characterized in that the technical steps to form a sour sweet extract mixture by automatically extracting from 110 to 120 ℃ 180 to 240 minutes with a solvent of 80 to 100 times alcohol 30 to 50% based on the weight of the mixture For drinking kelp tea composition and its preparation method; 15. The method according to claim 14, wherein the fifteenth step is a technical task of filtering the kelp tea composition and its preparation method for drinking urine. Filtration through a 250-mesh automatic suction strainer and secondly through a 350-mesh automatic suction strainer. Filtering through a 350-mesh automatic suction strainer is a principle. A kelp tea composition for drinking fecal urination, characterized in that the composition of the composition and a method for producing the composition; The method according to claim 15, wherein the step 16 is a technical task of concentrating the kelp tea composition and its preparation method for drinking urine. The sweet and sour filtration mixture is concentrated to 1 to 65 Brix with a concentrator of 1 to 10 ^-3 Torr. Drinking kelp tea composition and method for preparing the feces to drink urine characterized in that the technical steps to recover the alcohol and to form a sugary and fructose free and sweet and concentrated mixed composition; 17. The method of claim 16, wherein the process of sterilizing the seaweed tea composition and its manufacturing method for sterilizing urine is a technical task of sterilizing the screw rotation of the multi-purpose multi-sterilized sterilizer applying the sour sweet and sour concentrated composition Drinking kelp tea composition for feces urination, characterized in that the technical step of producing a sweet and sour sterilized mixture composition sterilized by sterilization for 10 to 15 seconds at 80 to 85 ℃ depending on the speed of the pipe and the temperature of the pipe sterilization barrel ; 18. The method of claim 17, wherein the twenty-eighth process of drinking kelp liquid tea composition and its preparation method for insult urination is a technical task of injecting and packaging, and automatically packing the sweet and sour sterile mixed composition in a bag according to purity in 50 to 250 ml. It is characterized in that the automatic packaging of 50 to 2000ml in a heat-resistant bottle to induce vacuum by cooling, and drink for a light, sweet and sour urination with a clear brown mouthful taste to drink regardless of time and space Kelp liquid tea composition and preparation method thereof.

Images