KR20090050930A - Sweet flavorous the camellia flower or leaf tea & beverage - Google Patents

Abstract

The present invention is a noble tree that has beautiful flowers and trees, is evergreen and rich in bloom, and blooms in winter, providing popular world flavor to the leaves of camellia trees designated and designated as natural monuments. Camellia leaf tea composition is based on the total weight of Camellia leaf tea, alpha cone and collagen, with the aim of creating a camellia tea composition that creates new value with the functional effect of promoting fatigue recovery by antioxidant. It is a camellia leaf tea composition which has a total weight of 100% containing citric acid, vitamin C, and stevia.

In addition, the manufacturing method of the sweet and sour flavor camellia leaf tea composition, the technology of selecting the raw material that meets the purpose, the technology of selecting the selected raw material in the standard to meet the purpose, the proportion of the composition to meet the purpose Determination technology, washing and cutting technology, boil (dry), roasting technology, shredding technology. Mixing technology, fermentation technology, mixing technology, press transition molding technology, aging drying technology, crushing selection technology, sterilization technology, injection packaging technology, extraction technology, filtration technology, concentration technology, It is a manufacturing method of the camellia leaf tea composition characterized by the technique of sterilization and injection packaging.

Camellia flower or leaf tea, alpha cone, collagen, citric acid, vitamin C, stevia, amenity purity, excitement, admiration and charm Comfort, ecology (natural beauty), clusters (Clusters blossoms, industrially coexisting and acting together for the same purpose), inequality (maximum selling price) , Selection selection, selection, fallen flowers, high temperature instant sterilization (HTST), leaching tea, liquid tea,

Description

Camellia leaf tea composition and its manufacturing method {sweet flavorous the Camellia flower or leaf Tea ＆ beverage}

The present invention provides a popular world flavor and nutrition to the leaves of camellia tree, which is a precious tree that has beautiful flowers, trees, and green seasons, and blooms in winter. The number of incomes that bloom on seaside farmhouses and reclaimed land by means of invention and social contribution made by inventions that create new values with functional effects that promote fatigue recovery by antioxidant value and antioxidants. Technical field for developing functions on camellia leaves by secondary purpose of providing 樹 and technology field for developing palatability loved by the world as a popular world flavor as tea. The technical field and the precious nature that develop simplicity by convenience as a compulsory function provided by humans and tea to human beings. A method of producing a camellia leaf tea composition characterized by a technical field that maintains the purity of tea to be provided and a technical field that develops the value of well-being organized in the culture of the times. It presents a step by step independent technique as follows.

In addition, the step-by-step independent technology of the production method of camellia leaf tea composition, the technical field to select the raw material that meets the purpose, the technical field to select the selected raw material in the standard that meets the purpose, the composition corresponding to the purpose Technical field to determine the compounding ratio of, technology for washing and cutting, boiling (boiling) drying and roasting technology, crushing technology. Technology for mixing, technology for fermentation, technology for mixing, technology for molding press transition, technology for aging and drying, technology for sorting and crushing, technology for sterilization, technology for injection packaging, technology for extraction It is a method of producing a camellia tree leaf tea composition characterized by a technical field of filtration, a technical field of concentration, a technical field of sterilization, and a technical field of injection packaging.

Knowledge of selecting the raw material that meets the purpose, knowledge of selecting the raw material that meets the purpose, empirical technology of determining the blending ratio of the composition that meets the purpose, cleaning technology, cutting technology, Poaching technology, drying technology, roasting technology, shredding technology. Camellia leaf tea composition characterized by mixing technology, ripening technology, fermentation technology, pressurization technology, molding technology, screening technology, sterilization technology, extraction technology, filtration technology, concentration technology, injection technology, packaging technology Let's make background art to create.

The present invention is an ear-bearing tree that has beautiful flowers and trees, is evergreen and rich in season, and blooms passionate crimson flowers in winter, and is designated as a natural monument. Ecology, amenity with functional effects that provide popular world flavor to the leaves and promote fatigue recovery due to nutritional value and antioxidants The purpose of the invention is to create new value with the composition, and the value innovation is the social (camellia) leaf. The secondary purpose of automatically contributing to the seaside fishing and fishing villages and reclaimed lands and the southern inland by virtue of the number and supply principle. Creative skills to achieve l) As a problem to be solved, the technology to develop the function on the leaves of camellia which is impossible to edible with thick and chewy gear because it is green and fibrous. Technological task, technical task of developing palatability loved by the world as a popular world flavor as tea, and mandatory provision of tea to human beings. The technical task of developing simplicity by functional convenience, the technical task of maintaining the purity of tea provided by precious nature, and the culture of the times. Camellia leaf tea composition characterized by technical challenges of developing the value of amenity well-being and its manufacturing method as follows step by step independent technology by process To present.

In addition, the Camellia leaf tea composition and its manufacturing method are independent of the step-by-step technology, the technical task of selecting the raw material that meets the purpose, the technical task of selecting the selected raw material in the standard that meets the purpose, purpose The technical task of determining the compounding ratio of the composition in accordance with, the technical task of washing and cutting, the technical task of boiling (boiling) dry and roasting, the technical task of crushing. Technical problem to mix, Technical problem to ferment, Technical problem to mix, Technical problem to mold before pressing, Technical problem to aging and drying, Technical problem to select crushing, Technical problem to sterilize, Technical problem to inject and pack, Technical problem to extract , A technical problem of filtration, a technical problem of concentration, a technical problem of sterilization, and a technical problem of injection and packaging, and a method of manufacturing the same.

In order to form a composition in accordance with the object of the present invention, the technical problem to be solved step by step in the manufacturing process is clearly and concisely constructed, and the purpose and method for each task are set for each process. The problem solving means is presented by the following procedure by making the characteristic which maintains independent technical property of each step by the specific technique of this invention.

The first step is the technical task of selecting the raw material that meets the purpose. It is a long oval of evergreen arboreous, 5-12cm long, 3-7cm wide, and the surface is dark green. It is a tea with a new value due to its camellia leaf, which has been used for ornamental purposes as a natural monument. Corn, which contains the essential amino acids tryptophan, lysine, and vitamins A, B, and E, which have the effect of promoting antioxidant activity and enhancing physical strength. It expands to form new pores to increase absorption, and is selected as a raw material that improves flavor while absorbing and storing other raw materials with alpha cones containing less than 8% water. The human body is made up of 16% protein, which makes up two-thirds of the protein, delivers nutrients to cells, removes cell waste, and absorbs minerals to form bones and skeletons. Collagen, a substance that plays an important essential role, is selected as an additive to aid camellia leaves, and it has a citric acid cycle function that prevents the accumulation of lactic acid, prevents rapid fatigue, prevents aging, and promotes antioxidant activity. (World) Citric acid is selected as an additive to improve flavor, collagen and vitamin C are selected for antioxidant control, antioxidant control, and rapid fatigue recovery and flavor improvement. Stevia was selected for the promotion and improvement of the sweet popular world flavor. Sweetness and harmony (調和) the public (大衆 的) constituting the Camellia leaf tea composition (組成 物) World flavors are selected raw materials (原料) the technical steps of (選定 Selection).

The second step is the technical task of selecting the selected raw materials in the standard that meets the purpose. The selection is made with the leaves collected on the same day as the camellia leaves, fresh and undamaged regardless of the growth period. Selected by alpha cone with no odor and no purity above 92%, and sorting out collagen with no animal odor and 95% purity or higher animal protein Choice, selection of hydrous citric acid with no odor and 95% purity or more, Selection of vitamin C with no odor and 95% purity or more It is a technical step to select dry stevia that is not already off-flavor and has a purity of 95% or more.

The third step is a technical problem to determine the composition ratio of the composition to meet the purpose, the composition (組成 物) is based on the total weight of 41 ~ 70% by weight of Camellia leaves, 55 ~ 9% by weight alpha cone, collagen Sweet and sour camellia leaf tea composition comprising 1-5% by weight, 1-4% by weight citric acid, 100% by weight of vitamin C, 1-4% by weight, 1-8% by weight stevia. .

The fourth process is a technical task of washing and cutting, and the selected camellia leaves are immersed in 10-15% sodium chloride solution for 10-20 minutes to remove foreign matters from the epidermis. It is a technical step of forming a cut camellia tree leaf by extending the surface by cutting it with a width of 2-4 mm with a power three-phase five-horsepower cutter.

The fifth process is a technical task of boiling and drying and roasting. The cut camellia leaves are heated by 105 ± 5 ° C with 6-10% sodium chloride aqueous solution to boil slowly for 7-15 minutes to prevent oxidation. Soaking cool water with immersion cooling and compressing and separating boiled camellia leaf and immersion coolant, so that immersion cooling water is kept separately below 10 ℃ and boiled camellia leaves are made of tissue expansion. Camellia leaves are boiled as if they form a pore and sustain a blue color, and have a tenderness on the leaves of Camellia. The camellia leaves are 40 Drying camellia leaves to improve flavor and induce contraction to camellia tree leaf tissues by aging and drying for 2 to 4 hours in a hot air drying room at ~ 45 ℃ for up to 2 hours and a cycle of air flow. And make corn oil in automatic stir-fryer Apply it every time, clean it, put dry camellia leaves, and stir at a temperature of 110 ± 3 ℃, fry for 20-30 minutes, cool with cold air, and expand and contract tissues. Roasted camellia leaf, which is a roasted camellia leaf that improves the flavor with a savory flavor, and creates a roasted camellia leaf, which is formed by the expansion of the surface and the water channel by new pores. This is a technical step to create.

The sixth process is a technical problem of crushing. The roasted camellia leaves are shredded with a power three-phase five-horsepower shredder with 15 to 30 mesh to form shredded camellia leaves with extended surface, and the selected stevia is a three-power five-horsepower shredder. It is a technical step to form shredded stevia with an expanded surface by shredding with 15 to 30 mesh.

The 7th process is a technical problem of mixing. A moist camellia containing 75 to 85% of water by adding crushed camellia leaves of the same amount as the mixing ratio and immersion cooling water managed separately in the 5th process. It's a technical step in creating leaves.

The 8th process is a technical problem of fermenting fermentation, and the fermented camellia leaves are fermented for 6 to 10 hours under the condition of exchanging the upper and lower every 2 hours in a aging room at 50 to 60 ° C and supplying new oxygen to improve flavor and pore. It is a technical stage to make ripe camellia leaves to create a new waterway.

The ninth process is a technical problem of mixing the same amount of alpha-cone and the same amount of collagen and the same amount of citric acid and the same amount of citric acid and the same amount of vitamin C and the same amount of three-phase 10 horsepower mixer 10 to 15 minutes to form a mixture A consisting of a mixture of alpha cone collagen citric acid vitamin C, and the same amount of the crushed stevia and the mixture A of the same amount as the blending ratio of the aged Camellia leaves with a power three-phase 10 hp mixer It is a technical step of forming a mixed camellia leaf composition by mixing for 20 to 30 minutes.

The tenth step is a technical problem of forming the pressure transition, alpha con, collagen, citric acid, vitamin C, stevia is a mixture of camellia leaves at a pressure of 4 ~ 6㎏ / ㎠ by mixing the camellia leaf composition with a power three-phase 10 horsepower molding machine Newly formed camellia leaf composition in which the transition of absorption into pores in the genus is concentrated, and the volume is concentrated by compression to form a size of 1 to 2 mm, thereby increasing the function and flavor in harmony. This is a technical step to create.

The eleventh step is a technical problem of aging and drying, and the skin of the composition is slowly matured and dried for 20 to 25 hours while inverting the molded camellia leaf composition every 1 hour in a warm air drying room at 30 to 35 ° C. and injecting fresh air. It is brownish brown due to oxidation and is based on blackish brown. The cohesion of alpha cone and collagen causes cohesion of raw materials to bind each other. Is compressed to form a film on the epidermis of the composition, and a molding is formed to prevent oxidation of vitamin C. As a new flavor composition, the moisture content is 5 It is a technical step to make a dried camellia leaf composition of less than% sweet and sour popular world flavor.

The twelfth process is a technical problem of crushing selection. The dried camellia leaf composition of the sweet and sour world flavor is crushed to 1-2 mm with a power three-phase five-horsepower crusher and automatically sorted to 1 It is a technical step to produce a selection of camellia leaves composition of the sweet and sour popular world flavor of ~ 2㎜.

The thirteenth process is a technical task of sterilization, and it is a multipurpose multi-pipe multi-sterilizer sterilized by applying the high-speed instant sterilization method of the camellia leaf composition of the sour and popular world flavor. According to the speed and temperature of the pipe sterilization container, commercial sterilization was carried out at 85 to 90 ° C. for 30 to 60 seconds to form a sweet and sour popular world flavor sterilized camellia leaf composition to preserve flavor. It's a technical step.

The 14th process is a technical task of injecting and packing, and using a sweet and sour world flavor sterilized camellia leaf composition in a cloth or filter paper with an automatic packing machine for 0.5 ~ 5g depending on the purpose of use. Infusion, disposable tea bags or disposable double tea bags or disposable triangular tea bags or disposable round tea bags, and disposable tea bags or disposable double tea bags or disposable triangular tea bags or disposable round tea bags ) Tea bags are wrapped in foil paper and polyethylene film or cups with moisture-proof packaging, and after being inspected with camellia leaf tea, they are packed in 1 to 500 tea bags. Regardless of time and space, it is a popular world flavor with a sweet and sour taste that is made of low calorie with no sugar and no calories in both cold and hot water. Sweet and sour camellia leaves It is a step of preparing a tea composition (하는 成 物).

The 15th process is a technical task of extracting, putting the sweet and sour popular world camellia dry camellia composition prepared in the 11th step into the automatic extraction tank, and the alcohol 30 to 55 times 90 to 110 times the weight of the dry camellia leaf composition. % Of solvent is extracted automatically at 120 to 180 minutes at 110 to 130 ℃ at 10 to 15㎏ / ㎠ and the ratio of solvent and alcohol content is adjusted according to the season. It is a technical step to prevent the change of the flavor caused by the extraction (防止) to create an extract camellia leaf composition of the sweet and popular world flavor.

The sixteenth process is a technical task of filtration, and the sour and sour popular world camellia leaf composition is filtered through a 150 mesh (primary mesh) automatic suction filter with a three-phase 10 horsepower and 200 mesh secondarily. The method of filtration through the automatic suction filter of (Mesh) and sedimentation filtration of the secondary filtrate in the third time for 12 to 24 hours is carried out in principle. It is a technical step to produce a sweet and sour crushed camellia leaf composition that filters only tea and minimizes sediment.

The seventeenth process is a technical problem of concentrating, putting a sour and sour popular camellia filtration camellia leaf composition into an automatic concentrator of 1 to 10 ^-3 Torr and adding or subtracting rotation of the stirrer to suppress splashing loss. It is a technical step to produce a sour and popular world camellia leaf composition of low-calorie, sugar-free, fructose-free, alcohol-collecting from 1 to 65 Brix.

The 18th process is a technical task of sterilization, and it is a multipurpose multi-pipe multi-sterilizer sterilized by applying the high temperature instantaneous sterilization of concentrated camellia leaf composition of sour and popular world flavor. According to the speed and the temperature of the pipe sterilization barrel, it is a technical step to produce a sweet and sour popular world flavor sterilized camellia leaf composition at 85 to 88 ° C. for 25 to 30 seconds.

The 19th process is an injection-packed technical problem, and the sour and sweet world flavor sterilized camellia leaf composition is 5 to 250ml in ampoule, polyethylene film or silver foil pouch according to purity and use. Automatic packaging and packaging in a heat-resistant bottle 50 to 2000ml automatically packed (packing) by 6 to 50 characterized in that induction of the vacuum (cooling) packed in a box (包裝) It is a commodity that is made of sugar-free low-calorie based on clear brown to drink regardless of time and space.It is characterized by popular world flavor with sour and sweet harmony. It is a manufacturing method of the sweet and sour camellia leaf tea composition which makes it a characteristic.

The characteristics and functional effects of the raw materials used in the compositions of the present invention and the synergistic taste and functional effects through the mixing of the composition is proposed.

end. Preference and functional effects due to the characteristics of the raw material of the composition.

Camellia flowers and leaves.

Scientific name Camellia japonica. Theaceae is native to Korea (South), China, and Japan. It is an evergreen tree reaching 15m in height and the bark is greyish white, the leaves are elliptical, 5-12cm long, 3-7cm wide and 0.40-0.50mm thick and tough fibers are not edible and the surface is dark green and glossy. The back is light green.

Flowers blossom from November to March of the next year, red, broad bell-shaped, about 5cm in diameter. The characteristics of the camellia are first, blooming in the cold winter, and second, in the winter, with the help of birds, which are rare plum blossoms. Third, the flowers are falling, and they fall in the most beautiful form so as to be mistaken for something wrong.

Camellia is an evergreen tree, and the long oval leaves are thick and glossy. Flowers are red with five petals and bloom from December to February. After the Second World War, camellia cultivation became popular in the United States. Therefore, many oriental varieties were crossed to the United States, where they were bred, and many varieties were also grown in Australia and New Zealand.

In addition, the distinction between camellia and wild flowers is different in appearance and may not be a problem if they are distinct varieties, but among the Camellia genus growing around the world, there are similar plants that do not belong to either camellia or mountain chamomile. In the north of Korea, camellia lives (山茶) and is called interpreted.

Therefore, they are close to camellia, close to sandalization, or both hybrids and hybrids of tea trees, according to people or countries.

Camellia is susceptible to cold and dryness. Growth temperature is 8 to 25 degrees (winter temperature 0 degrees or more), 4 weeks exposure to low temperatures (0 to 5 degrees) in winter is good flowering rate is good in winter if you can fly over 5 ℃.

If planted in a flower pot, it should be placed in a room or piled up in plastic and placed in a sunny location. When the soil surface dries, you need to water it immediately. Camellia can be propagated by hooking. If you cut the branches and put them in pots in mid-June to September, the roots will come down.

Camellia blooms are cold plums in the cold winter. Camellias bloom with the help of birds in winter when bees and butterflies are not active. This bird is called Camellia or Camellia. In winter, the bird eats the nectar of the camellia, and if it bears fruit, it eats it.

Camellia has always been close to the lives of our ancestors. It used firewood for its good firepower, and because of its hard materials, it also made a variety of household items such as arabits, snack boards, shogi pairs, and furniture. In addition, camellia oil from camellia seed was used to trim the hair softly and nicely.

It is also used as a medicinal herb. Boiling white flowers of camellia in water can greatly help women's health. It is better to grind dried leaves with powder, knead it in water and apply it to the bruised area. Recently, camellia oil is known to be effective in the treatment of atopic dermatitis.

Through research to create new value using camellia flowers falling with blossoms and camellia leaves boasting of the evergreen nature, research is needed to increase incomes for farmers and to achieve farm income with the present invention.

As many people were familiar with our lives, many believed that camellia brought blessings. However, in some places camellia was considered ominous. It may be that people came to think that camellia flowers were in flames because the whole red cluster was falling instead of falling one by one. In this regard, people on Jeju Island are very ominous when they say that the head of the prisoner is like a dripping neck.

Some people think that planting camellia in the yard will cost thieves. However, this shows that many people visit the beautiful flowers, and the beauty of the camellia's wild flowers can be understood as a thief when many people gather.

Most of our ancestors thought that breaking a camellia and making a hammer to hang it on the floor would prevent bad ghosts from entering. The ghost who carries the plague usually hides in a camellia forest, but there is also a myth that the ghost dies when the cluster is falling. The flower language of the camellia loves you more than anyone. is. That is why it is also used as a reward for life and a firm promise at the wedding.

Camellia is a big attraction of camellia until now because of passionate crimson flowers. It is an evergreen cattle tree that grows up to 1100m on the coast and Hallasan, Jeju Island. Sea wind and salinity endure well, but I like fertile places and transplants are difficult to transplant, especially when transplanted in the fall of the cold (많이) to receive a lot of caution should be careful.

It grows from November to May according to varieties or regions according to the varieties, and the ripe fruit ripens at night from September to October. To keep up, you need to grow asexual, such as cramps.

Camellia is native to Korea, China, and Japan, but many horticultural varieties have been developed around the world. In Korea, white camellia, pink camellia, or golden camellia with golden leaves are growing in Geomundo.

Camellia has been regarded as a symbol of fertility for its many fruits, and it is believed that camellia helps women conceive. However, in winter when the camellia blooms, insects that help pollinates such as bees and butterflies do not fly. Then, how does camellia bloom?

Camellia has a small and cute camellia bird that loves honey very much. These camellia birds carry pollen from the camellia to help bear fruit. Camellia birds without proper food in the cold winter is a symbiotic relationship to help each other because camellia honey is a good food.

Camellia is a beautiful flower tree that is very familiar in our old life even though the camellia is beautiful in combination with red petals, yellow-yellow stamens, and dark green leaves in the middle of winter.

The specific data of camellia leaves and general components according to the time of collection of camellia leaves are the contents of free sugar, organic acid, amino acid, catechin, chlorophyll and total polyphenol. . Crude protein, crude fat, and ascorbic acid contents of camellia were decreased at the late harvest time, and crude ash and crude fiber contents were increased at later harvest time.

Free sugars were identified as fructose, glucose, sucrose, and three sugars. Total free sugar content increased with increasing sampling time. Citric acid, tartaric acid, succinic acid, and acetic acid were detected as organic acids.

The main free amino acids of camellia were aspartic acid, glutamic acid and histidine. The major constituent amino acid of camellia leaf was histidine alanine, and the content of constituent amino acid decreased with the harvest time, and the ratio of essential amino acid to total amino acid increased.

The minerals contained in camellia leaves were P, Ca, K, Na, Fe, etc., and the content increased with the late harvesting time.The content of chlorophyll (chlorophyll) and polyphenol (total polyphenol, 多) of camellia leaves (3) The hydroxyl content increased with the later harvesting time.

Camellia leaves have a variety of organic and minerals that can be burned to make dyes, so it is believed that our ancestors have the wisdom of using camellia leaves.

Tables 1, 2, 3, and 4 prepared by comparing the components of the camellia flower and the leaves were compared with the green tea, cinnamon, organolpi and bellflower sesame leaves.

Tea tree, a plant in the camellia, contains 21.80% of crude protein, higher than camellia leaves, 2.9% of cinnamon, and 6.50% of ogalpi, which is much less than camellia leaves.

Ca is a 14 times more than the green tea leaves contain the ingredients to prevent osteoporosis.

K releases Na, the cause of hypertension in the body, is involved in muscle movement, neurotransmission, etc., bellflower 460mg /%, sesame leaves 389mg /%, yulmu tea 301mg /%, which is twice as high in leaves.

Na is involved in osmotic pressure regulation, blood regulation, and higher than green tea.

Mg showed much content in flowers involved in bone and tooth formation, enzyme activity, etc.

Cu is involved in the iron uptake of iron in the body and has a lower content than other mineral contents.

DPPH shows strong absorption band at 517nm because of its odd number of electrons, but when reacted with an electron donor that provides electrons to hydrogen like Phenolic compounds, it receives electron hydrogen nadical and produces phenoxy nadical. In combination with the number, the color of the progressive DPPH becomes lighter.

In Japan, there are records of dried camellia buds used in folk medicine for Hemateme-sis. Activity is reported

Camellia is a flower that symbolizes winter and often comes to mind. Camellia is a small evergreen tree belonging to the tea tree family, and the Chinese characters are called camellia and 山 茶花. Camellia blooms like a burning reddish flower in winter when most other plants are inactive, and it begins to bloom in the spring when other flowers begin to bloom.

Our ancestors made hammers using camellia, which were used mainly for witchcraft or for preventing disease. Because he believed that hanging camellia hammers on the floor prevented the ghost from entering the house.

In Japan, a distant and close country, it is customary to wear a camellia hammer to prevent an epidemic or disaster, and there is also a myth that ghosts carrying infectious diseases hide in the camellia forest and fall together when they bloom. .

Camellia is a hard material and has been used as a material for a variety of household items such as arabbits, tea plates, organs, and furniture. In addition, the oil from the fruit has been used as a head oil to light up dark night lanterns and to polish and tidy up the hair of old women.

The specific data and efficacy of the camellia flower is that the flower is bisexual, red one by one, alive or long-lived, without a flower, half-opened, and the vesicles are round and have short white hairs on the outside.

Camellia calyx leaves are 5, 1 ~ 2㎝ long, egg-shaped round, 5 ~ 7 petals merged from the bottom, 3 ~ 5㎝ long, combined with stamens, and stamens are 90-100 in yellow. . Anther is yellow, hairless in ovary, and splits into 3 styles. It blooms a lot in March to April.

Flower ingredient is effective in relieving beauty of nourishment, tonic and constipation, and contains 35% protein, 22 essential amino acids, 12 vitamins and 16 minerals in Camellia pollen. Promotes antioxidant activity and intestinal bleeding, it is effective to eat 5-10 g of dried petals. It is especially suitable when you have a soaking camellia leaf that reminds you of spring. Dark brown unique scent, rich flavor

A component of the camellia seed is the glycoside Camellin and saponins (C 57, H 90 O 28, 2H 2 O), which have a composition of (C 29, H 44, O 5). Seed oil content is 66%, and oleic acid glycerin is mainstream. Two types of indol compounds have been found in seed oils.

Catechins on the leaves. Contains beta-amirin (β-amyrin soy painkiller), palmitic acid (moisturizing the skin), and Oleanolic acid. Petals are composed of three types of phenolic compounds (P-hydroxybenzoic acid, pro-tocatechuic acid and gallic acid) and steroids (α-spinos -terol, stigmasterol-7-en-3β-o1), and antibacterial from leaves and flowers. The components Camellidin I and Camellidin II were isolated, which is Triterpenoid saponin.

Pharmacy Camellia oil is used for the manufacture of ointment-based linen preparations, and the leaves contain caffeine, Polyphenol, Eugenol, and Theobromine, which are medicinal and promote antioxidant activity. Flowers are used for hemostasis, such as intestinal bleeding, uterine bleeding, and bleeding. It also has been reported that glycoside glycosides inhibit cancerous tumors of soft tissues.

In the southern part of the country, customs say that camellia petals were used to bathe in hot water. The tradition of camellia bathing in Geomundo, Jeonnam is well known. On Geomundo, New Year's Eve, they bathed in hot water with camellia flowers.

Camellia is a flower that blooms early in the south, and people believe that when we bathe it with water, it becomes a boil and usually does not develop skin diseases. At the beginning of the year camellia baths were a common custom up until the fifties.

2. Alpha Corn Powder

It is a general term that refers to the powder of dried corn so that the moisture is less than 8% by grinding the corn. Corn is an annual herb that belongs to the rice family. The scientific name is Zea mays L.

Corn is believed to be native to the lowlands of the Andes Mountains in northern Bolivia, centered in Bolivia, and Mexico, as well as to study the patterns and artifacts found in ancient civilizations such as the Aztec Mayan Inca in Central and South America. It provides important information in finding the origin of corn. Corn is believed to have originated in Mexico and spread northward to Canada southward to Argentina.

In Korea, the name comes from China's Ui Su-Su (玉蜀黍), which is the Korean pronunciation of Korean corn, and it is called oxime, oxookgu, oxhui, and oxyi in some provinces. In addition, it is a crop we are familiar with, also called corn maize indian corn and turkey corn.

Female spikes 1 to 3 in the middle segment of the stem, wrapped in 7 to 12 shells, pistil only female flowers usually run in even rows of 12, 14, 16. The beard is a pistil and grows out of the shell and receives pollen.

In principle, the taga is corrected and shows a strong hybrid strength. Inflorescence axis (花序 軸) grows to 20-30cm in length and becomes thick, and many young fruits (穎果 bark is dried and attached to the seed bark, the seed of the genus is one fruit) hang.

Fruits are oblong, short, sharp at the bottom, usually yellow with a diameter of 6mm, but purple. Root is one, the root system is well developed, and thick aides occur in two or three nodes of stem close to the ground. In Korea, it was transmitted from China, and it was said that it was delivered from the Yuan Dynasty of the Goryeo Dynasty and from the Ming Dynasty of the Joseon Dynasty.

Cultivation takes place from the beginning of April to the beginning of May, planting two or three eggs about 60 cm wide and 30 cm between abandoned plants and sprouting them after planting. The amount of seeds required for 10a is allele 8, 9l, neutral species 5-7l, small grain 4, 5l.

Fertilizer is given about 1,000 kg of compost, 10-15 kg of nitrogen, 5-7 kg of phosphoric acid, Kali 7, 8 kg, and 10 kg of slaked lime per 10a. Nitrogen is divided into three parts, sowing, 25 to 30 days after sowing, it is good to divide about 20 days later.

After sprouting two times, two or three times Kim Magi and drum cycles, spraying pesticides to prevent the discomfort. The crop is harvested from late July, when the bark of the female ear is still green and the seeds are hardened.However, the grains and feeds are harvested from late August to mid-September, when the bark turns yellow and the seeds are hardened. do. The varieties are classified into eight types according to the shape and properties of seeds.

The most cultivated varieties in Korea are species (馬 齒 種) with large seeds and pitted like horse teeth, but the output is large, but most of them are soft and not suitable for food. Pleated species (씨) is a large seed and most of the keratin (角質 部) is suitable for eating.

Spreading seeds are fine seeds, keratinous and deep fried. Sweet species are rich in sugar and tender, and are good for snacks. Alliance species are soft starches and are not good for food.

One of the best hybrid varieties in Korea is Topaz 23, Suwon 19, 20, 21, 29, etc., and sweet crosses are cultivated with gold cross-vantam. Production is increasing every year, and in 1988 it amounted to 15,859 tons. Corn is also a staple food in the mountainous regions, and is used as a snack on the plains.

Dried corn consists of energy 337, moisture (%) 13.1, protein (g) 9.6, lipid (g) 3.8, sugar (g) 69.1, fiber (g) 2.9, ash (g) 1.5, calcium (mg) 25, phosphorus (mg) 345, iron (mg) 2.1, sodium (mg) 1, potassium (mg) 284, vitamin A (RE) 47, vitamin B 1 (μg) 0.33, vitamin B 2 (mg) 0.11, niacin (mg) 1.4, etc.

Corn seed contains oleic acid, linoleic acid, and parity acid as lipids, and contains 1.5% lecithin and 100 mg% of vitamin E (tocopherol) for neural tissue. This vitamin E prevents the drying and aging of the skin and increases the skin's resistance to eczema.

Corn is good for protein, lipids, sugars, fiber, minerals and vitamins. It is good for drying skin, preventing aging, and increasing skin eczema. As a pharmacological action is very high.

Intestinal Action The fiber of corn stimulates the intestines and makes the movement more active. Overeating tends to overstimulate the intestines, causing diarrhea.

Corn also has a calming effect, and when cooked together with rice paddies, it can remove eye fatigue and calm anxiety, and is rich in vitamin B1, which is effective for anorexia, drowsiness, and lethargy, a condition that occurs during summer. .

Corn has strength and kidney disease treatment Corn has the essential amino acids tryptophan and lysine, but it contains vitamins A, B, and E. Among them, it is rich in vitamin E, which promotes antioxidant activity. It is said to be effective in strengthening physical strength and kidney disease, improving constipation, improving indigestion, and improving arteriosclerosis.

 Vitamin E in corn fat is a powerful antioxidant in lipoproteins. (Lipoproteins carry fat and cholesterol in the blood stream.) Vitamin E is fat-soluble, which helps smokers prevent oxidation of lipoproteins and reduces platelet cohesion in the bloodstream. Vitamin E prevents artery stiffness and keeps arteries flexible and elastic, allowing blood to spin freely. Vitamin E prevents the formation of lipid plugs in the walls of arteries

Diuretic and hemostatic corn whiskers have diuretic effects that increase the amount of chloride released, but their effect is weak. Dialysis of the methamol insoluble portion of the water extract had a strong diuretic effect.

This diuretic effect is exogenous, very weak action on the kidneys. The blood clotting process speeds up the production of prothrombin (prothrombin carbohydrate-protein complex (glycoprotein)) in the blood to increase platelet counts, which can be combined with hemostatic agents and diuretics, which can be applied to bladder and urethral stones.

Anti-cancer activity Contains high concentrations of protease inhibitors known as anticancer substances. In 1981, Dr. Korerha of Lousiana State University Medical Center said there was a dynamic link between mortality from colon cancer, breast cancer, and prostate cancer, and those who ate corn, soy, and rice.

Yellow corn is a good source of carbohydrates, proteins, vitamins, minerals and fiber. There is also thiamine, a type of vitamin B that works to maintain the nervous system. In particular, it is rich in niacin, which regulates cholesterol levels in the blood and is a component of folic acid, phosphorus and fiber. The carotenoids in the yellow cobs serve to protect the retinal macula, a sensitive part of the eye.

Yellow foods, like corn, are said to contain carotenoids, the strongest disease-preventing drugs in phytochemicals. Cells grow old and play a role in preventing disease from spreading. Thanks to carotenoids, yellow poodles have a great function in supporting the immune system including anticancer effects. In addition, most yellow foods have a sweet taste to attract the taste.

Prothrombin is also called thrombogen. An enzyme involved in blood coagulation, one of the plasma proteins in the blood, produced by the action of vitamin K in the liver. The action of platelets and calcium ions to form thrombin, which in turn acts on fibrinogen to form fibrin, which causes blood clotting.

The amount of prothrombin is determined by measuring the coagulation time using thromboplastin obtained from the brain of the rabbit. Normally, it is contained in human plasma at the rate of 20 mg / dL, which occurs below 20%. This decrease is caused by vitamin K deficiency and liver failure.

3. Collagen

Collagen is an important fibrous Albuminoid that fills cells between cells in humans and animals. Collagen always exists in the site where a large number of cells are collected, and especially collagen is present in the skin, bone, cartilage, blood vessel wall, teeth, and muscle.

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

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

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

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

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

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

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

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

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

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

Therefore, for tight skin, it is necessary to supplement the collagen synthesis amount, and the most widely known retinol ingredient promotes collagen synthesis to help improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. In addition, it promotes skin collagen production to increase elasticity and excellent cell regeneration effect.

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

The collagen relationship between our body and the hair, the keratin that makes up the hair is structurally similar to collagen, the main component of the cornea of the eye is collagen. Its dentin is 18% collagen, and the gums and the fascia are mainly collagen. 70% of the dermis below the skin's epidermis is collagen, and the hands and feet, the main ingredient, keratin, is structurally similar to collagen.

The Role of Collagen The human body contains approximately 5 million types of proteins, of which 3 to 40 percent are taken up by collagen. Among them, 70% of the skin is collagen. The amount of collagen in your bones also accounts for 20% of your bone weight. Because there are cartilage in the joints of the intervertebral discs and knees of the spine, it is possible to move the body flexibly.

Collagen is the adhesive between cells and is directly or indirectly involved in the promotion of antioxidants. Human bones are made primarily of calcium and collagen. When human bones are compared to reinforced concrete buildings, it is collagen that corresponds to reinforcement and calcium is equivalent to concrete.

Lack of collagen can cause skin aging and wrinkles. Wrinkles occur due to the loss of collagen and elastic fibers in the dermis, resulting in a loss of elasticity due to elastin and collagen degeneration. Therefore, if you supply enough collagen, wrinkles will gradually disappear and you will return to your young, elastic skin, and keep your skin elastic and fresh by activating and maintaining your skin's metabolism.

Collagen plays a role in creating body flow. Nutrients absorbed from the small intestine are passed through the blood vessels to each cell, and nutrients from the capillaries are delivered to each cell by the collagen acting as a bridge. Waste is also transported through the collagen to the blood vessels, where it is released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

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, and citric acid is an organic acid that can be most obtained from citrus fruits as a metabolite of plants and animals in nature. Promote fatigue recovery, directly or indirectly.

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

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.

※ Citric acid cycle

T C A stands for Tri Carboxyl Acid, which means citric acid and is also called the C C cycle after the citric acid cycle or the biochemist who discovered it.

The T C A cycle is a medical study of citric acid in fatigue recovery and anti-aging. In 1953, Dr. HANS KLEBS of the United Kingdom received the Nobel Prize in Medicine for citric acid creep cycle theory that citric acid prevents the accumulation of lactic acid in the human body, preventing fatigue and aging.

Citric acid inhibits excessive production of lactic acid in the process of changing food into energy, and dissolves carbon dioxide into water and excretes it to the outside, thereby eliminating fatigue substances and increasing the absorption rate of calcium, which acts as a mental stabilizer. However, the citric acid cycle does not go smoothly, but unstable combustion causes lactic acid to accumulate in the blood, resulting in symptoms such as stiff shoulders, constipation pain, and back pain, which are the causes of aging diseases of cells.

Accumulation of lactic acid, the cause of fatigue, makes the blood acidic and easily fatigued. Citric acid breaks down lactic acid to eliminate fatigue and improves acidified human body with weak alkali to prevent adult diseases.

If oxygen is not sufficiently supplied from the cell, the vitality of the cell is weakened, as if the fire is turned off due to insufficient air. All adult diseases eventually lead to weakened cell vitality. Hepatitis weakens hepatitis, pancreatic cells weakens diabetes, vascular cells weakens stroke, heart disease, vascular diseases such as hypertension, tissue cells become extremely weak, and all chronic degenerative diseases are related to cell health. Therefore, the use of oxygen becomes very important for the prevention and treatment of adult diseases.

Oxygen in the air is absorbed into the blood through respiration and is carried along with the blood to the cells, the basic building blocks of the body. In order to lead a healthy life, we cannot achieve our purpose, ignoring the quality of life-depending blood. Clear blood facilitates the supply of fresh oxygen.

Citric acid promotes metabolism, pushing out the old and accepting new things in the cell, keeping the osmotic pressure of body fluids constant, and balancing acid and alkali, resulting in weakly alkaline blood with improved antibody capacity.

Good blood flow and clean blood to maintain a weak alkaline constitution and to promote the regeneration of cells intake of citric acid is essential to a healthy diet. Therefore, weakly alkaline blood is calcium-rich blood that has good blood flow, and has an antibody constitution. Acidic blood is calcium-deficient blood and poor blood flow and turbid blood. do. In this way, citric acid is not a medicine but a food aids the human body as follows.

1) When citric acid is ingested, it becomes the starting material of the creebs cycle, and the metabolism is smoothed, and the human body quickly releases the fatigue substance, clears blood, helps circulation, and also helps the full digestion and natural healing of food. give.

2) When lactic acid accumulates in the body, the cells age and promote adult diseases such as atherosclerosis, hypertension, liver disease, rheumatism and aging. However, if you inhibit the lactic acid with citric acid, the action of calcium ions to break down the lactic acid is very good for preventing adult diseases and aging.

3) It keeps the blood weakly alkaline, that is, it clears the blood, so it naturally activates metabolism, so all the functions of the body are activated normally. It is effective in recovering fatigue by decomposing fatigue substances such as lactic acid in the human body and maximizing natural healing power.

4) As a result of chronic kidney disease, symptoms of kidney deterioration, swelling, hypertension, electrolyte abnormalities, anemia, etc., and the degree is so severe that when uremia occurs, the kidney function is maximized to prevent the accumulation of waste and to improve immunity. Let's do it.

5) Relieves pain such as sciatica and low back pain, because it improves constitution with weak alkali, and improves blood circulation with clear blood, so that natural healing power works to the maximum.

6) Effective for hangovers and strengthens liver function. In addition, the acid blood to cleanse the strong constitution, antibody constitution to act.

Another rune. T C A cycle. Citric acid cycle theory is a theory that starts from the organic acid called citric acid, which is the main component of fruit in the human body, and various organic acids rotate in the cell membrane to produce biochemical reactions to produce A T P and other substances, which are the energy of survival of our body. Therefore, if the organic acid cycle is not rotated smoothly, the fatigue condition overlaps and metabolism is not smooth, and the motion becomes dull and symptoms such as stiff shoulders and low back pain appear.

Starch, for example, undergoes various digestion steps to produce citric acid, which consumes some energy. Therefore, by eliminating the intermediate metabolic process and directly injecting citric acid, the energy consumed during digestion and metabolism is saved, resulting in less fatigue, and in terms of speed, energy can be obtained very early after taking citric acid. In fact, anyone can feel a quick recovery from eating citric acid-containing drinks.

In addition, citric acid has been shown to inhibit cholera, typhoid fever, influenza, paratyphoid, typhus, and dysentery, according to some studies. Therefore, it is good for the recovery of pathogenic food poisoning. Of course, the concentration of citric acid should be high, so a few drinks can not expect a refreshing effect.

Another rune. T C A cycle. Citric acid is contained in a large amount of lemon, plum, tangerine, etc., can be said to be citric acid. Citric acid promotes the secretion of gastric juice and partin hormones, which not only draws taste, but also sterilizes bacteria attached to foods to eliminate indigestion and gastrointestinal diseases. In addition, the intestinal activity is smooth and cleans the barrier to eliminate constipation.

In citric acid, there is a conversion enzyme called andiotensin, which lowers blood pressure in relation to the contraction of blood vessels. The enzyme's blood pressure-lowering effect is dramatically lowering all of its blood pressure. If you continue to drink alcoholic fat is a lot of accumulation of fatty liver is swollen. Citric acid protects the liver by preventing the accumulation of harmful triglycerides in the liver and by breaking down toxins.

Citric acid stimulates the release of adrenal cortex hormones to relieve stress and decomposes carbon monoxide from alcohol and tobacco. Citric acid is excellent in blood clotting and disinfection, so it clears bad blood and discharges it to the outside of the body. Because skin and blood circulation are closely related, it has an excellent effect on allergies and itching. The blemishes occur because lipid peroxide destroys the skin cell membrane.

Citric acid suppresses lipid peroxides and stimulates cell metabolism, releasing melanin pigments that cause blemishes. Pain in the lower back or shoulders is due to the accumulation of lactic acid in the muscles and fatigue. Vinegar and citric acid break down lactic acid to make the muscles soft, as well as to secrete pain-reducing subsignals that eliminate back pain and stiff shoulders.

Citric acid is in the acidic organic acid of fruit. Typical fruits are apple, tangerine, lemon, peach, plum, plum, apricot, kiwi, strawberry, grape, orange, guava, mango, cherry, cherry, grapefruit, pineapple, lime, etc.

5. Vitamin C (Ascorbic acid)

Vitamin C acts as a potent biological reducing agent, synthesizing neurotransmitters such as collagen formation, dopamine, noepinephrine, tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound recovery and other folic acid, amino acids, nucleotides, cholesterol, glucose It is also involved in 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 per day, but still 21.5% of the 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. The unit representing vitamin (Vitamin) is expressed in mg and I.U (International Unit).

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 their molecules 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 condition where bleeding occurs in the place 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 is changed, the gums are sponged 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 C is a vitamin that has a representative function of antioxidant promotion (抗酸 化 促進). 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 bacteria (Hericobacter 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. (Journal Archives of Neurology 2004)

The study was divided into two groups: vitamin C 1,000 mg alone, vitamin E 1,000 I.U alone, and vitamin C 1,000 mg and vitamin E 1,000 I.U. The results showed that both the group receiving only 1,000 mg of vitamin C and the group receiving 1,000 mg of vitamin E had no effect. However, the group receiving vitamin C 1,000 mg and vitamin E 1,000 I.U 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. Some studies have reported that overdose of vitamin C can help prevent colds in people who eat news or eat marathon. In addition, it is possible to reduce the duration of a cold, avoid severe symptoms of pain, and taking more than 2g per day is associated with anti-allergic effects.

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

Vitamin C content (mg / 100g) average in food. Green Tea 500mg, Red Pepper 200-300mg, Kale 186mg, Jujube & Bell Pepper 100mg, Asparagus 90mg, Mugwort 75mg, Spinach 64mg, Strawberry 52mg, Chosun Radish 40-50mg, Mugwort Lotus root 45 mg, Korean radish 45 mg, pineapple 45 mg, horseradish 36 mg, lake cabbage 32 mg, seaweed & yeast & tangerine & cucumber 30 mg, chestnut & cabbage 28 mg, cabbage 27 mg, garlic seed 22 mg, bean sprouts & green onion & fresh 16 mg, bean sprouts 14 mg, peach & banana 10 mg, apple & grape less than 10 mg, garlic 7 mg, watermelon 5 mg.

Recently, a new paper was published on the efficacy of vitamin C in Korean universities, and the value of vitamin C was announced that the weight loss is 1.5 times when ingested with dietary fiber. The main point is that it is meaningful to discover that vitamin C nourishes diet directly or indirectly, in addition to known effects such as fatigue recovery and anti-aging.

The findings show that high doses of vitamin C lose weight without dietary supplementation, and that vitamin C always increases weight loss by more than 1.5 times when taken with dietary fiber.

The study divided 71 obese college students with more than 28% body fat into 5 groups and divided them into 5 groups for 8 weeks of vitamin C 2g daily, chitosan 3g daily, and chaff blood 10g daily or mixed intake. This was done by measuring changes in body mass index (BMI).

The results showed that the group who consumed only vitamin C had an average weight loss of 0.9㎏, so taking vitamin C alone could have the effect of weight loss. In the case of ingesting a mixture of catoic acid and vitamin C, the weight loss of 4.1 kg was recorded, and when the chitosan alone was used, the effect was 1.5 times higher than the weight loss of 2.6 kg. Vitamin C 2g is equivalent to about 3 to 4 bottles of vitamin C beverages on the market, and even dietary fiber, animal chitosan and vitamin C were found to be effective.

The results were similarly confirmed in animal experiments, and vitamin C is a method of taking liquids faster than tablets.

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.

Stevia is resistant to high temperatures and maintains sweetness even at 300 ℃ heat.It is an additive used for the light sweetness of foods requiring high temperatures.The powerful antioxidant action is 5 to 7 times higher than green tea. It suppresses adult diseases caused by modern people (hypertension, diabetes, heart disease, obesity, etc.).

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.

※ Antioxidant action.

1. The principle of generation of harmful oxygen

About 60 trillion cells in the human body receive oxygen and nutrients from every single blood and burn energy with oxygen to get energy. In other words, oxygen is necessary for the activity of tissues and cells that maintain the life of animals or humans, but active oxygen is inevitably produced during the metabolism process. Oxygen enters the body through respiration and 95% is used as energy, and 2 to 5% is converted into harmful oxygen remaining in the body as oxygen metabolism residue, which is free radicals.

In other words, the most important condition for human life is oxygen. Indispensable to humans, the oxygen that is inhaled by the breath is converted into water as our body converts nutrients into energy, and this process produces highly aggressive oxygen molecules called free radicals.

In other words, the oxygen in the form of molecules tries to take electrons from the surroundings, requiring an electron donor. The electron donor typically used at this time becomes hydrogen (H 2) in molecular form. The electron donation and award between oxygen and hydrogen proceed step by step through the process of cell respiration in the mitochondria in the cell and eventually form water (H 2 O).

At this time, hydrogen, which acts as an electron donor, is generated as carbohydrates and fats are decomposed, and oxygen as an electron donor is transferred through a circulator. Such active oxygen may be usefully used to treat bacteria or foreign substances that have invaded from the outside, but when an excessive amount of active oxygen is generated, it is leaked out of the cell to act as a toxic substance in the body.

Oxygen metabolism (Aerobicmetabo -lism) in this unstable state of excess occurs in the process of harmful substances called reactive oxygen species that damage cell membranes and cell contents, causing harmful oxidation. It is recognized.

While circulating our bodies through the blood, reactive oxygen such as supe -roxideanion, hydrogen peroxide or hydroxyllradical compounds in the cells can contain fat, carbohydrates, proteins and DNA in the cells. It acts as a harmful substance that can damage the.

During exercise, more oxygen is consumed than at rest, so the aerobic metabolic process becomes active and more reactive oxygen (Free radicals) is produced. Exercise may increase oxidative stress indices such as lipid peeroxidation, protein oxidation, and oxidative DNA damage, which may vary depending on the type of exercise, intensity, and duration. have.

The harmful effects of free radicals damage or destroy the DNA and biological tissues of our bodies and cause disorders in the circulatory system, nerves, and immune function, causing aging, skin diseases, cancer, stress, allergies, headaches, fatigue, chronic fatigue, mineral imbalances, It is emerging as a cause of various diseases such as various adult diseases. Therefore, substances that neutralize the harmfulness of free radicals are called antioxidants.

2. Antioxidant Superoxide Dismutase SOD Action.

Antioxidants inhibit the production of free radicals and prevent the action of free radicals that are produced, thus making them disappear. Antioxidant function or superoxide dismutase SOD action is below.

Antioxidants work by blocking free radicals to help prevent and treat heart disease, cancer, and other aging-related problems. Vitamin C, Vitamin E, beta-carotene (turned into vitamin A in the body), and the mineral selenium.

Vitamin C is a nutrient that helps vitamin E continue to have antioxidant effects. The most important sources of vitamin C among Koreans are fruits such as tangerines, persimmons, and strawberries, as well as potatoes, cabbage kimchi, and green peppers. Vitamin C is easily lost during processing and cooking, so caution is required, and vitamin C is less destroyed in acidic foods such as juice.

People who consume proper amounts of fruits and vegetables that contain many antioxidants are known to have low incidence of cardiovascular disease, some cancers, and cataracts. Fruit, vegetable and leaf teas are rich in antioxidants.

Beta-carotene is a pigment rich in green and yellow vegetables such as carrots, squash, and spinach, but it is converted to vitamin A in the human body, but it is a high nutrient with its own antioxidant function. Ingestion often helps prevent and treat various chronic diseases.

I. Effect of the composition of the present invention.

The greatest effect of the present invention is the new value in the camellia leaf with a fresh falling flower which gives abundant beauty with passionate crimson flowers in winter and leaves the seeds with the lingering new life and fell naturally. Creation is the philosophical invention of the reincarnation ideology, based on the rational respect of nature for living life as the raw material most suitable for the survival inequality of the Blue Ocean Strategy. The leaching of new value and the transformation of liquid tea into the Camellia leaves, which have been discarded as a result of edible so far, create the popularity by the general value. It is the effect that the camellia leaf which made up is changed into progressive value.

The present invention provides a composition of the popular world flavor by the dual function of promoting antioxidant with low calorie natural sweetener without using sugar or artificial sweetener. It is a result of the present invention as a technical result indicating the purity of nature that tea must have and the well-being obligation of the culture of the times.

The present invention is a evergreen arborescent tree with thick leaves and high fiber, creating new value in camellia leaves used for dyeing gears and ornamentals. The transformation of the camellia is the value innovation of the camellia leaf, and the effect of the technique of the present invention.

The present invention is to create a natural flavor from the sour and sour sweetness that is a representative symbol commonly loved by people all over the world as a symbol for the world people as a symbol for the world people (technical) showing the business value of the present invention (技術 的 The result is proven.

The sweet and sour popular world flavor which is sued in the composition of the present invention is the effect of the present invention made by the aesthetic result respecting the culture of the world's preferences. The sweetness that remains for a long time is a technical effect of the present invention that newly discovers the characteristics of stevia.

Stevia used in the present invention has a characteristic that the reaction does not occur well due to enzymes in the oral cavity of a person, so stevia cannot change into mucin (sugar and protein), which is a component of saliva, and thus camellia in bed. Drinking leaf tea feels sweetness on the lips until morning. Drinking and kissing before kissing with your lover has the effect of conveying sweetness to your loved ones for a long time. It is an effect made by the high technology by the experimental experience of this invention.

The present invention is a leaching that can supply the water supply of the mandatory function of tea as a hygienic product of low-calorie sweet and sour flavor by sugar-free and Invented in the form of a liquid form is the effect of the technique of the present invention to transform the camellia leaves to meet the needs of the contemporary culture.

The present invention provides a new value as a beautiful income crop that blooms in winter rather than the necessity of ornamental water to camellia, a natural monument that can be cultivated to central inland due to changes in environmental temperature. It is an effect that this invention contributes to a state on duty.

The present invention is a composition based on camellia leaves and contains additives containing antioxidant compounds of basic functions to maintain health and youth, and maintain youth and cell function It is an effect made by the technique of the present invention as a well-being composition suitable for the needs of the culture of the age as a mixed composition by the transformation of collagen (Collagen), which is an animal protein.

The present invention is to provide a sanitary and convenient composition of tea in a cloth or filter paper by a pressure transition so that the camellia leaves are convenient to carry. Effect.

The present invention is a revolution of the selection of alpha cones having a strong property of concealing their own flavor and accepting other things from the outside without showing their own body. It is the effect by the technical victory of this invention by transformation.

The present invention is the effect of the invention by the knowledge of the present invention is the selection of the additives in which the same taste and function compatible with the camellia leaves.

The present invention is characterized by using a raw material obtained from natural Camellia cultivation or growing in a clean area nature and the raw material of the organic method by Purity (green tea) appeared as a problem of the times. It is a complete blockade of the anxiety against pesticides and heavy metals, which is the technical effect of the present invention to satisfy the cultural and cultural needs of consumers.

The present invention is the effect of a knowledge technique using the characteristics of camellia leaves as an effect of adding additives in accordance with the demands of the times when the importance of minerals is emphasized to satisfy the needs of the contemporary culture.

The present invention provides a composition and compounding ratio in which citric acid cycle (TCA) and antioxidants (Table 3 and Table 4) cooperate with each other to show an increase in effect. Proof by scientific analysis of the function of the rapid recovery of fatigue and the antioxidant function required for a young and healthy life is the effect of the present invention as a result of meeting the excellence and practical necessity of the technology of the present invention.

Listen to the composition of the composition of the present invention, which is composed of a composition that emphasizes safety by adding collagen (Collagen), which is a representative substance that has high antioxidant function and maintains youth, as a composition using the camellia leaf of the present invention. It is made of raw materials that provide psychological safety to everyone, and thus is a motive for initiating a desire for purchase, and thus a high technical effect of evaluating the business performance of the present invention.

The leaching tea and the liquid tea prepared by the technique of the present invention are compositions made by transforming camellia leaves. The disposable unit tea bags and ampoule packaging are considered as a technical process to make hygienic and economical manufacturing. It is the effect of the invention.

The present invention is a composition composed only of an eco-friendly functional raw material having an antioxidant function to prevent the disease in life prevents the treatment of adult diseases causing pain to modern people. It is an effect by the technical characteristic which comprises the composition of this invention with the component which can be supplemented.

The present invention is a composition of raw materials and popular world flavors that anyone can drink regardless of race, culture, or religion. It forms a diverse customer base for all peoples of the five oceanic territories. In addition, the broad support layer is an effect made with the technology of the present invention as a criterion for evaluating business value.

* The present invention leads to cultural flow, adheres to social obligations, raises the image of camellia leaves with popular flavor, and becomes a composition that raises economic value, economic value. The composition is made by the price of the raw material and the manufacturing technology, so that the use of the camellia leaves so far useless is a technical effect of the present invention as a guaranteed profit by competitive advantage.

The technical characteristics of boiled, roasted, mixed, fermented fermentation, and press transition molding of the present invention form a waterway by pores and compress the volume in the tissue of the camellia leaf, which is impossible to leach. It is a technical feature that allows rapid extraction of thick concentrations, and it is a revolutionary effect of disposable tea bags made from camellia leaves based on the superiority of the present technology.

According to the present invention, the composition of the composition is compression molded to prevent the loss of the tea bag by quantitative injection into the tea bag of the leaching tea, thereby increasing the efficiency as a result of increasing the efficiency. The result is the result of the technique of the present invention.

Liquid tea according to the present invention is characterized by the ability to elevate the aqueous and oily components to 1 to 65 Brix containing various components to adjust the purity of life in various containers ( It is an effect made with the technique of this invention that it can provide the drink in a live.

The new packaging method used for the first time in the present invention is to package a round tea bag in a disposable cup and provide it for an evening party and a vending machine. It is an effect by the great technicality of the present invention as a characteristic that has a value as a world commodity as a result of increasing the hygiene state of the vending machine by the revolutionary transformation of environmentally friendly leaching cars.

The liquid tea of the present invention is packaged with an ampoule of purity 30 Brix, so that the male can carry in the pocket and the female in the handbag.

The present invention improves the sweet and sour world flavor by adding Camellia leaves and components lacking in alpha cones as additives, and the international value is increased by the functional transformation of Camellia leaves. A model that fulfills the international business obligations that meet the business needs of global products that provide national values and are organized into cultural values. The composition of the invention is a business contributing to the national industry, and is an effect due to the technical characteristics of the present invention.

The present invention is a long oval shape of evergreen arborescent, 5-12cm long, 3-7cm wide, the surface is dark green, rich in fiber, 0.40 to 0.50mm thick leaves, which is impossible for edible, glossy and tough characteristics and rich minerals (Table 1, Table 2, Table 3, Table 4) is an excellent strategic technology that created the first camellia leaf tea with the technology based on the Blue Ocean strategy that innovated new value using the advantages of the present invention. .

Comparative evaluation of the sweet and sour camellia leaf tea composition prepared by the specific content for the practice of the present invention by the sensory composition is shown in Table 5.

The sensory test is a combination of sensory tests conducted on summer holidays by 30 men and 20 adults over 10 men and women each.

In the sensory experiment, more than 1000 cups of tasting specimens and 1000 cups of transparent cups were provided. It was announced that it was sugar free.

The tasting was conducted in groups of 4 people for 10 minutes in the tasting hall as the free time.

Tasting answers to the experiment are as simple as possible by simplicity. It's long. It is dark. Drink. I wanted to capture the moment image of simple feelings.

Drink again from the sensory test results, introduce to lovers. Purchase at the same price. In sum, the evaluation of the superiority of the present invention can be judged, and it proves that the sugar-free sweet and sour flavor is a popular flavor.

Sensory results indicate indirectly the fear of heavy metals and pesticides caused by cultivation for high yield, and camellia has a natural image of a clean area. Camellia leaves provide a good image.

The continuation and flavor evaluation of camellia leaf tea and the evaluation of dragonfly tea are the results of the present invention showing the rediscovery of the functional properties of stevia.

Although there are no sensory test questions, the compliment of Camellia leaf leaching tea, which all 20 people have a sweet and sour taste that quickly dissolves in cold water, is a result of the combination of cold and hot.

What is the flavor that everyone in the world likes by laying? Nine people replied to the question that it was a cola-like flavor. Responding to 8 people with non-response flavors like bottled water can be evaluated as representing the image of simplicity of taste, and sour and sweetness are data that can be evaluated as international flavor.

If you introduce the representative tea of Korea, it is thought that the ginseng tea is representative of the coffee generation with 3 people with 5 green teas and 12 people with no response.

The conclusion is that we can combine sweet flavors like sugar and cola, which are the cause of obesity, into the desired symbol, and we need the flavors of our tea and beverages that represent people and cultures from miso, kimchi, and red pepper paste. You can make a conclusion that it should be based on sour and sweet.

The present invention provides a new economic value by practicality (實用性) in addition to the function of the beautiful ornamental water of the camellia as a natural monument and the seed camellia oil, the effect of developing the leaves as tea (많이) more natural monuments It is an effect made of the present invention to provide economical efficiency that can be managed efficiently with natural monuments (天然 記念 物) that can be recommended for expansion.

References

Food Industry (Semunsa Temple)

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

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Herbal Uses and Uses

The specific contents for the practice of the present invention is merely provided to explain the sweet and sour camellia leaf tea composition and its manufacturing method, the present invention is the specific content for the following practice (I) does not limit the scope of the invention.

1. Preparation of Camellia Leaf Tea (Leach) Composition

The first step is the technical task of selecting the raw material that meets the purpose. It is a long oval of evergreen arboreous, 5-12cm long, 3-7cm wide, and the surface is dark green. It is a tea with a new value due to its camellia leaf, which has been used for ornamental purposes as a natural monument. Corn, which contains the essential amino acids tryptophan, lysine, and vitamins A, B, and E, which have the effect of promoting antioxidant activity and enhancing physical strength. It expands to form new pores to increase absorption, and is selected as a raw material that improves flavor while absorbing and storing other raw materials with alpha cones containing less than 8% water. The human body is made up of 16% protein, which makes up two-thirds of the protein, delivers nutrients to cells, removes cell waste, and absorbs minerals to form bones and skeletons. Collagen, a substance that plays an important essential role, is selected as an additive to aid camellia leaves and blossoms, and it has a citric acid cycle function and sour that prevents lactic acid accumulation and prevents rapid fatigue and aging and promotes antioxidant activity. Citric acid is selected as an additive that improves the popular world flavor, collagen and vitamin C are selected for the regulation of physiological metabolism, antioxidant, and rapid fatigue recovery and flavor improvement. Stevia was selected to promote suc- cess and to improve the sweetness of the popular world flavor. Having the technical steps of selection (Selection 選定) the raw material (原料) sweetness to a sour configure sour camellia leaf tea composition (組成 物) of the conditioner (調和) the mass (大衆 的) World flavor.

The second step is the technical task of selecting the selected raw materials to meet the purpose. The camellia leaves are fresh and unscreened regardless of the growing period. Selected by alpha cone with no odor and no purity above 92%, and sorting out collagen with no animal odor and 95% purity or higher animal protein Choice, selection of hydrous citric acid with no odor and 95% purity or more, Selection of vitamin C with no odor and 95% purity or more It is a technical step to select dry stevia that is not already off-flavor and has a purity of 95% or more.

The third step is a technical problem to determine the composition ratio of the composition to meet the purpose, the composition (組成 物) based on the total weight of 41% by weight camellia leaves, 39% by weight alpha cone, 4% by weight collagen, A sweet and sour flavor camellia leaf tea composition containing 4% by weight of citric acid, 4% by weight of vitamin C, and 8% by weight of stevia.

The fourth process is a technical task of washing and cutting. The selected camellia leaves are immersed in 15% aqueous sodium chloride solution for 20 minutes to remove foreign matters from the epidermis, It is a technical step of forming a cut camellia tree leaf by extending the surface by cutting it long with a width of 2 mm with a 5-horsepower cutter.

The 5th process is a technical task of boiling (drying) drying and roasting. The cutting camellia leaves are boiled in a 10% aqueous sodium chloride solution heated to 105 ± 5 ° C for 15 minutes to prevent oxidation and to cool down. Sediment cooling and boiled camellia leaves and immersion coolant are compressed and separated, and immersion coolant is kept separately at 10 ℃ or lower. Boiled camellia leaves are formed by tissue expansion. Boiled camellia leaves with softness on camellia leaves while forming blue color and maintaining blue color, and boiled camellia leaves every 30 minutes in 45 ℃ warm air drying room. 4 hours of aging and drying under alternating current and air circulation to improve flavor and to form a dry camellia leaf that induces contraction in the tissues of camellia leaves. Cooker bottom Applying corn oil to each time and putting dried camellia leaves and roasting for 30 minutes while continuing to stir at a temperature of 110 ± 3 ℃ and cooling with cold air to expand and contract the tissue. It is a technical step to make instant extraction by forming waterway by expansion of surface and new pores, and roasted camellia leaves with improved flavor.

The sixth process is a technical problem of crushing. The roasted camellia leaves are crushed into 30 mesh with a power three-phase five-horsepower shredder to form a shredded camellia leaf with an expanded surface, and the selected stevia is 30 mesh with a three-phase five-horsepower shredder. It is a technical step to form crushed stevia with an expanded surface by crushing.

The 7th process is a technical problem of mixing. The immersion cooling water, which is managed separately in the 5th process, is added to the crushed camellia tree leaves and mixed with a power three-phase 10 horsepower mixer for 20 minutes to contain 85% water. It is a technical step to make moist crushed camellia leaves.

The 8th process is a technical problem of fermentation, and the crushed camellia leaves, which are not mixed according to the use, are fermented for 12 hours under the condition of exchanging the top and bottom every 2 hours in the aging room at 60 ℃ and supplying new oxygen to improve the flavor. It is a technical step to produce ripened camellia leaves that create new waterways by porosity due to the expansion of tissues and tissues.

The ninth process is a technical problem of mixing the same amount of alpha-cone and the same amount of collagen and the same amount of citric acid and the same amount of citric acid and the same amount of vitamin C and the same amount of three-phase 10 horsepower mixer 10 minutes of mixing to form a mixture A consisting of a mixture of alpha cone collagen citric acid vitamin C, the mixture of the aged Camellia leaves and the blending ratio and the mixture A for 20 minutes with a power three-phase 10 horsepower mixer mixed Camellia leaves It is a technical step of composition.

The tenth step is a technical problem of forming a pressure transition, and alpha cone, collagen, citric acid, vitamin C, and stevia are pores in the camellia leaf tissue at a pressure of 6 kg / cm 2 using the mixed camellia leaf composition as a power three-phase 10 horsepower molding machine. It is a technical step to form a new shaped camellia leaf composition in which absorption is transferred to), the volume is concentrated by compression, and molded into 2 mm in size to form a harmonious change in function and flavor. .

The eleventh step is a technical problem of aging and drying, and when the molded camellia leaf composition is inverted every 1 hour in a warm air drying room at 30 ° C., the mature camellia leaf composition is slowly incubated for 25 hours while injecting fresh air and the skin of the composition is dried. It is brownish brown due to oxidation. It is based on blackish brown. The cohesion of alpha cone and collagen causes cohesion of raw materials to bind each other. Forming a film on the epidermis of the composition to prevent oxidation of vitamin C and forming a new flavor. It is a technical step in the composition of dried camellia leaves with a sweet popular world flavor.

The twelfth process is a technical problem of crushing selection. The dried camellia leaf composition of the sweet and sour world flavor is crushed to 2 mm by a power three-phase five-horsepower crusher and automatically sorted to 2 mm. It is a technical step to make a selection of camellia leaves composition of the sweet and sour popular world flavor.

The thirteenth process is a technical task of sterilization, and it is a multipurpose multi-pipe multi-sterilizer sterilized by applying the high-speed instant sterilization method of the camellia leaf composition of the sour and popular world flavor. According to the speed and the temperature of the pipe sterilization barrel, it is a technical stage to make a sweet and sour world-flavored camellia leaf composition which preserves flavor by commercial sterilization at 85 ° C. for 60 seconds.

The 14th process is a technical problem of injecting and packing, and injecting 1.5 g of the sweet and sour world flavor sterilized camellia leaf composition into a cloth or filter paper by an automatic packing machine according to the use. Make a disposable triangular tea bag, package the disposable triangular tea bag with a foil paper and polyethylene film in a moisture-proof packaging and inspect it, and then put it in a box with 12 tea bags. Regardless of time and space, the sweet and sour taste of the popular world flavor that combines cold and hot water with low-calorie, low-calorie, sugar-free, and sweet-sour flavors. It is a manufacturing method of the camellia leaf tea composition of flavor.

2. Manufacturing Method of Camellia Leaf Tea (Liquid) Composition

The first step is the technical task of selecting the raw material that meets the purpose. It is a long oval of evergreen arboreous, 5-12cm long, 3-7cm wide, and the surface is dark green. It is a tea with a new value due to its camellia leaf, which has been used for ornamental purposes as a natural monument. Corn, which contains the essential amino acids tryptophan, lysine, and vitamins A, B, and E, which have the effect of promoting antioxidant activity and enhancing physical strength. It expands to form new pores to increase absorption, and is selected as a raw material that improves flavor while absorbing and storing other raw materials with alpha cones containing less than 8% water. The human body is made up of 16% protein, which makes up two-thirds of the protein, delivers nutrients to cells, removes cell waste, and absorbs minerals to form bones and skeletons. Collagen, a substance that plays an important essential role, is selected as an additive to support camellia leaves, and it has a citric acid cycle function that prevents the accumulation of lactic acid and prevents rapid fatigue and aging and promotes antioxidant activity. World) Citric acid is selected as an additive to improve the flavor, collagen and vitamin C are selected for the regulation of physiological metabolism, antioxidant, rapid fatigue recovery and flavor improvement, and antioxidant. Selected Stevia for promotion and improvement of sweet popular world flavor. Selecting a raw material (原料) constituting the sour camellia leaf tea composition (組成 物) of the conditioner (調和) the mass (大衆 的) World flavor technically comprising: (選定 Selection).

The second step is the technical task of selecting the selected raw materials to meet the purpose. The camellia leaves are fresh and unscreened regardless of the growing period. Selected by alpha cone with no odor and no purity above 92%, and sorting out collagen with no animal odor and 95% purity or higher animal protein Choice, selection of hydrous citric acid with no odor and 95% purity or more, Selection of vitamin C with no odor and 95% purity or more It is a technical step to select dry stevia that is not already off-flavor and has a purity of 95% or more.

The third step is a technical problem to determine the composition ratio of the composition to meet the purpose, the composition (組成 物) based on the total weight of 41% by weight camellia leaves, 39% by weight alpha cone, 4% by weight collagen, A sweet and sour camellia leaf tea composition comprising 4% by weight of citric acid, 4% by weight of vitamin C, and 8% by weight of stevia.

The fourth process is a technical task of washing and cutting. The selected camellia leaves are immersed in 15% aqueous sodium chloride solution for 20 minutes to remove foreign matters from the epidermis, It is a technical step of forming a cut camellia tree leaf by extending the surface by cutting it long with a width of 2 mm with a 5-horsepower cutter.

The 5th process is a technical task of boiling (drying) drying and roasting. The cutting camellia leaves are boiled in a 10% aqueous sodium chloride solution heated to 105 ± 5 ° C for 15 minutes to prevent oxidation and to cool down. Sediment cooling and boiled camellia leaves and immersion coolant are compressed and separated, and immersion coolant is kept separately at 10 ℃ or lower. Boiled camellia leaves are formed by tissue expansion. Boiled camellia leaves with softness on camellia leaves while forming blue color and maintaining blue color, and boiled camellia leaves every 30 minutes in 45 ℃ warm air drying room. Aging and drying the top and bottom by alternating flow and air circulation for 4 hours to improve the flavor and to form a dry camellia leaf that induces contraction in the tissue of the camellia leaf and cleans it with corn oil in an automatic cooking pot. Cooker bar Applying corn oil to each time and putting dried camellia leaves and roasting for 30 minutes while continuing to stir at a temperature of 110 ± 3 ℃ and cooling with cold air to expand and contract the tissue. It is a technical step to make instant extraction by forming waterway by expansion of surface and new pores, and roasted camellia leaves with improved flavor.

The sixth process is a technical problem of crushing. The roasted camellia leaves are crushed into 30 mesh with a power three-phase five-horsepower shredder to form a shredded camellia leaf with an expanded surface, and the selected stevia is 30 mesh with a three-phase five-horsepower shredder. It is a technical step to form crushed stevia with an expanded surface by crushing.

The 7th process is a technical problem of mixing. The immersion cooling water, which is managed separately in the fifth process, is added to the crushed camellia tree leaves and mixed with a power three-phase 10 horsepower mixer for 20 minutes to contain 85% water. It is a technical step to make moist crushed camellia leaves.

The 8th process is a technical problem of fermentation, and the crushed camellia leaves, which are not mixed according to the use, are fermented for 12 hours under the condition of exchanging the top and bottom every 2 hours in the aging room at 60 ℃ and supplying new oxygen to improve the flavor. It is a technical step to produce ripened camellia leaves that create new waterways by porosity due to the expansion of tissues and tissues.

The ninth process is a technical problem of mixing the same amount of alpha-cone and the same amount of collagen and the same amount of citric acid and the same amount of citric acid and the same amount of vitamin C as a power three-phase 10 hp mixer Mix 15 minutes to form a mixture A consisting of a mixture of alpha cone collagen citric acid vitamin C, and the same amount of crushed stevia and the mixture A of the same amount as the blending ratio of the aged Camellia leaves for 30 minutes with a power three-phase 10 hp mixer It is a technical step of forming a mixed camellia leaf composition by mixing.

The tenth step is a technical problem of forming a pressure transition, and alpha cone, collagen, citric acid, vitamin C, and stevia are pores in the camellia leaf tissue at a pressure of 6 kg / cm 2 using the mixed camellia leaf composition as a power three-phase 10 horsepower molding machine. It is a technical step to form a new shaped camellia leaf composition in which absorption is transferred to), the volume is concentrated by compression, and molded into 2 mm in size to form a harmonious change in function and flavor. .

The eleventh step is a technical problem of aging and drying, and when the molded camellia leaf composition is inverted every 1 hour in a warm air drying room at 30 ° C., the mature camellia leaf composition is slowly incubated for 25 hours while injecting fresh air and the skin of the composition is dried. It is brownish brown due to oxidation. It is based on blackish brown. The cohesion of alpha cone and collagen causes cohesion of raw materials to bind each other. Forming a film on the epidermis of the composition to prevent oxidation of vitamin C and forming a new flavor. It is a technical step in the composition of dried camellia leaves with a sweet popular world flavor.

The twelfth process is a technical problem of extracting, putting the dry camellia leaf composition into the automatic extraction tank, and based on the weight of the dry mixed composition I, 110 kg of alcohol 35% solvent at 10 ℃ / ㎠ (130 ℃) at 130 ℃ Automatically extract for 150 minutes and adjust the proportion of solvent and alcohol content according to the season to prevent the change of flavor caused by extraction. It is a technical step of preparing a camellia leaf composition.

The 13th process is a technical problem of filtration, and the sour and sour popular world camellia leaf composition is filtered through a 150 mesh (primary mesh) automatic suction filter with a three-phase 10 horsepower and 200 mesh secondly. It is a technical step to produce a sweet and sour popular world-flavored camellia leaf composition which is filtered through (Mesh) automatic suction filter to minimize sediment.

The 14th process is a technical task of concentrating, and put the sour and sour popular camellia foliar composition into an 8 ^-3 Torr automatic concentrator and adding or subtracting the rotation of the stirrer to suppress the loss of droplets to 12Brix. It is a technical step to produce a concentrated sweet and sour camellia leaf composition of low-calorie, sugar-free, fructose-free and low-calorie alcohol.

The 15th process is a technical task of sterilization, and it is a multipurpose multi-pipe multi-sterilizer sterilizer that uses a high-speed instant sterilization method of concentrated camellia leaf composition of sour and popular world flavor. According to the speed and the temperature of the pipe sterilization barrel, it is a technical step to make a sweet and sour world flavor sterilized camellia leaf composition by commercial sterilization at 85 ° C for 30 seconds.

The 16th process is an injection-packed technical task which automatically packs the sour and sour popular world flavor sterilized camellia leaf composition into purity and use to automatically package 1,000 ml into a heat-resistant bottle ( Low-calorie sugar-free low calorie based on clear brown drinking regardless of time and space, characterized by induction of vacuum by cooling after packing. Manufacture of sweet and sour camellia flower leaf tea composition characterized by a popular world flavor with a sweet and sour blend in the mouth. It is a way.

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 together with the technical solutions of the present invention, the technical idea of the present invention. It is to be understood that the drawings of the present invention should not be construed as limited to the matters described. BRIEF DESCRIPTION OF THE DRAWINGS The figure shows the process sequence of specific content for implementation of this invention, FIG. 1 is a manufacturing method of a camellia tree leaf tea (leaching) composition, FIG. 2 is a camellia tree leaf tea (liquid phase) ) A method for producing a composition.

Claims (19)

Camellia leaf tea is produced in dark green, high in fiber and is impossible to edible. It is made of camellia leaves that are shiny and tough. Alpha cone, collagen, citric acid, vitamin C, stevia Creating a new value for the camellia leaf by selecting it as a raw material; Determining a blending ratio of the raw material to form a composition that meets the purpose; Washing the raw material to form a cut camellia leaf in a size of 2 to 4 mm with a cutter; Boiling the cutting camellia leaves in a 6 ~ 10% sodium chloride aqueous solution heated to 105 ± 5 ℃ for 7 to 15 minutes slowly to prevent oxidation, cooling with purified cooling water and roasting camellia leaves; Crushing the composition with a crusher into 15 to 30 mesh to form a crushed camellia leaf having an extended surface; Forming a moist camellia leaf containing 75 to 85% moisture by injecting a cooling water into the crushed camellia leaf for 10 to 20 minutes with a mixer in the same manner as the mixing ratio; Comprising the step of maturing fermentation for 6 to 10 hours at 50 ~ 60 ℃ of the moist camellia leaves 50 ~ 60 ℃ aging composition to improve the flavor; Mixing the aged Camellia leaves of the same amount and mixing alpha cone, collagen, citric acid and vitamin C with a mixer for 10 to 15 minutes to form a mixture A, the aged Camellia leaves and crushed stevia and the Mixing mixture A with a mixer for 20 to 30 minutes to form a mixed camellia leaf composition; Forming a compacted camellia leaf composition by compressing the mixed camellia leaf composition with a molding machine at a pressure of 4 to 6 kg / cm 2 to a size of 1 to 2 mm; Aging and drying the molded camellia leaf composition in a warm air drying room at 30 to 35 ° C. for 20 to 25 hours to form a dry camellia leaf composition; Crushing the dried camellia leaf composition to 1 to 2 mm with a crusher and automatically sorting to form a 1 to 2 mm sized camellia leaf composition; Forming a sterile camellia leaf composition by commercial sterilization of the selected camellia leaf composition at 85 to 90 ° C. for 30 to 60 seconds; 0.5 ~ 5g of the sterile camellia leaf composition is injected into the filter paper to form several kinds of tea bags, wrapped with silver foil paper and polyethylene film or cup with aroma-proof packaging and inspected with camellia leaf tea and then put into a box with 1 to 500 tea bags Wow; The dried camellia leaf composition is extracted by automatically extracting the camellia leaf composition from 120 to 180 minutes at 10 to 15 kg / cm 2 at 110 to 130 ° C. with a solvent of 30 to 55% of alcohol based on weight of 90 to 110 times. Making a step; Preparing the filtered camellia leaf composition by filtering the extracted camellia leaf composition with a first 150 mesh filter, secondly with a 200 mesh filter, and thirdly filtering the secondary filtrate for 12 to 24 hours. Wow; Putting the filtered camellia leaf composition into an automatic concentrator and concentrating 1 to 65 Brix while reducing the loss of droplets by adding and rotating the stirrer to form a concentrated camellia leaf composition; The concentrated camellia leaf composition was sterilized by commercial sterilization at 85-88 ° C. for 25-30 seconds to form a sterilized camellia leaf composition, and then automatically packaged in 5 to 2000 ml in an ampoule, polyethylene film, or silver foil pouch according to purity and purpose. Camellia leaf tea, characterized in that induction vacuum. According to claim 1, The technical problem of selecting the raw material is a long oval of the evergreen tree length 5 ~ 12cm, width 3 ~ 7cm, the surface is dark green, green fiber, 0.45mm thick leaf which is impossible for edible food Glossy and durable, light green and the back is light green. It has been selected as the main raw material of tea, which has a new value for camellia leaves used for ornamentals of natural monuments. Its essential amino acids tryptophan, lysine and vitamin Contains A, B, and E, which expands corn, which has the effect of promoting antioxidant and physical strength, to form new pores, increase absorption, and absorb and store other raw materials with alpha cones containing less than 8% moisture. It is selected as a raw material to improve, and the human body is composed of 16% of protein, and makes up two thirds of protein, and it has the ability to deliver nutrients to cells. Collagen, a substance that plays an important essential function of the living body that forms bones and skeletons by absorbing minerals and absorbs minerals, is selected as an additive to aid in the leaves of Camellia sinensis, and rapid fatigue recovery and aging by preventing lactic acid accumulation. Citric acid is selected as an additive to prevent citric acid cycles and promotes antioxidants and to improve the sour popular world flavor, and to select collagen and vitamin C to control physiological metabolism, antioxidant and rapid fatigue recovery and flavor improvement, In order to promote antioxidants and improve the sweet and popular world flavor, Stevia was selected and sued as sugar-free sugar in the mouth. Regardless of the period, it is selected as a fresh and intact leaf. Screened with alpha cones with no more than 92% purity, and with collagen, which is an animal protein with no off-flavor and more than 95% purity, and with hydrous citric acid, with no off-flavor and more than 95% purity Method for producing sweet and sour flavor camellia leaf tea, characterized by the technical step of screening vitamin C, screening dry stevia with purity of 95% or more without odor. According to claim 2, The technical problem of determining the blending ratio of the composition with the selected raw materials, the composition is based on the total weight 41 ~ 70% by weight of Camellia leaf, 55 ~ 9% by weight of alpha cone, 1 ~ 5 weight of collagen Method for producing a sweet and sour flavor camellia leaf tea blended in 100% by weight, including 1% to 4% citric acid, 1% to 4% vitamin C, 1% to 8% by weight stevia. According to claim 3, The technical problem of washing and cutting the raw material, the selected camellia leaves are immersed in 10-15% sodium chloride aqueous solution for 10 to 20 minutes to wash to remove the foreign matter of the epidermis, cutting Method for producing a sweet and sour flavor camellia leaf tea, characterized in that the technical step of forming a cut camellia leaf by extending the surface by cutting long to a width of 2 ~ 4㎜. The technical problem of claim 4, wherein the composition is boiled, boiled, dried and roasted, and the cutting camellia leaves are boiled in a 6-10% aqueous sodium chloride solution heated to 105 ± 5 ° C. for 7 to 15 minutes to prevent oxidation. The immersion cooling water is kept separately at 10 ℃ or lower. The boiled camellia leaves are expanded to form a pore and form a blue color. Boiled camellia leaves with tenderness on the camellia leaves, and the boiled camellia leaves are ripened for 2 to 4 hours by up-and-down exchange and air circulation every 30 minutes in a 40 ~ 45 ℃ warm air drying room to improve flavor. Dried camellia leaves to induce contraction on the camellia leaf tissues.Clean with corn oil in an automatic stir-cooker and apply corn oil to the bottom of the pot every time. Add Camellia leaves and stir for 20-30 minutes while continuing automatic stirring at a temperature of 110 ± 3 ℃ and cool by cold air to expand the surface and expand the contraction. Method of producing a sweet and sour flavor camellia leaf tea, characterized by a technical step of forming an improved roasted camellia leaf instantaneous extraction. The technical problem of claim 5, wherein the composition is crushed. Technical step of forming shredded camellia leaves with shredded camellia leaves with shredder with 15 to 30 mesh and shredding selected stevia with shredder with shredder with 15 to 30 mesh to form shredded stevia with extended surface Method of producing a sweet and sour flavor camellia leaf tea. According to claim 6, The technical problem of mixing the composition, the immersion cooling constant separately managed in the fifth step in the amount of shredded camellia leaves of the same amount as the mixing ratio to contain 75 to 85% water A method of making a sweet and sour flavor camellia leaf tea, characterized by a technical step of forming a moist camellia leaf mixture. According to claim 7, The technical problem of aging fermentation of the composition, the moist camellia leaf mixture in 50 ~ 60 ℃ aging fermentation for 6 to 10 hours under the conditions of exchanging up and down every two hours and supplying fresh oxygen A method for producing a sweet and sour flavor camellia leaf tea, characterized by the technical steps of improving the flavor and forming a mixture of ripe camellia leaves to form a new channel by the pore. According to claim 8, The technical problem of mixing the composition, the same amount of alpha cone and the same amount of collagen and the same amount of the same amount of citric acid and the same amount of citric acid and the same amount of vitamin C Mixing A by mixing for 10 to 15 minutes to form a mixture A consisting of the mixture of alpha cone collagen citric acid vitamin C, and the same amount of the crushed stevia and the mixture A in the same amount as the blending ratio of the aged Camellia leaf mixture 20 to 30 Method for producing a sweet and sour flavor camellia leaf tea, characterized in that the technical step of mixing for a minute to form a mixed camellia leaf composition. 10. The method of claim 9, wherein the technical problem of forming the composition under pressure transition is alpha con, collagen, citric acid, vitamin C, stevia is a mixture of camellia leaves at a pressure of 4 ~ 6 kg / ㎠ with a mixed camellia leaf composition It absorbs and transfers into pores in tissues, concentrates the volume by compression, and molds it into a size of 1 ~ 2mm to form a new composition of camellia leaves mixed composition, in which the function and the flavor are changed in harmony. Method of manufacturing tree leaf tea. The method of claim 10, wherein the technical problem of aging and drying the composition, the molded camellia leaf composition in a warm air drying room at 30 ~ 35 ℃ 1 hour overturning the molded camellia leaf composition every 1 hour while slowly aging 20 to 25 hours while injecting fresh air When dried, the skin of the composition is brownish brown due to oxidation. Based on cohesion of alpha cone and collagen, the tissues of the raw material bind to each other to compress the volume and form a film on the skin of the composition. A method for producing a sweet and sour flavored camellia leaf tea, characterized by the technical step of forming a dried camellia leaf composition of the sweet and popular world flavor with a moisture content of 5% or less with a new flavor composition. According to claim 11, The technical problem of crushing the composition, the sweet and sour popular world flavor of camellia leaf composition by shredding 1 ~ 2 mm with a shredder and automatically selected to 1 ~ 2 mm sweet and sour popular world Method for producing a sweet and sour flavor camellia leaf tea, characterized in that the technical step of forming the composition of the camellias leaf composition. The technical problem of sterilizing the composition according to claim 12 is a multi-purpose multi-tube sterilizer using a high temperature instantaneous sterilization method for screening camellia leaves in a sweet and popular world flavor. According to the method for producing a sweet and sour flavor camellia leaf tea, characterized in that the commercial step of commercially sterilized at 85 ~ 90 ℃ 30 ~ 60 seconds to prepare the sterile camellia leaves composition of the popular sweet and sour world flavor. According to claim 13, The technical problem of injecting and packaging the composition is a disposable tea bag or disposable by injecting 0.5 ~ 5g of the sweet and sour popular world flavor sterile camellia leaf composition into a cloth or filter paper depending on the application A double tea bag or a disposable triangular tea bag or a disposable round tea bag is formed, and a disposable tea bag or a disposable double tea bag or a disposable triangular tea bag or a disposable round tea bag is packaged in a foil-proof package with a foil and polyethylene film or cup. It is a popular world that combines sweet and sour sweetness as it is made of low calorie without sugar by cold and hot water combined with cold and hot water regardless of time and space. Method for producing flavor camellia leaf tea. The technical problem of extracting the camellia leaf tea composition by the manufacturing method is to put the dried camellia leaf composition prepared in the eleventh step into the automatic extraction tank, and 30 to 55% of alcohol of 90 to 110 times based on the weight of the dry camellia leaf composition Automatically extract 120 to 180 minutes at 110 ~ 130 ℃ at 10 ~ 15㎏ / ㎠ with solvent and adjust the ratio of solvent and alcohol content according to season to prevent the change of flavor caused by extraction. Extraction of flavor Camellia leaf tea of the sweet and sour flavor, characterized in that the technical step of preparing a camellia leaf composition. 16. The technical task of filtration of the composition as claimed in claim 15 is to filter the sour and popular world flavored camellia leaf composition through a first 150 mesh automatic suction filter and secondly through a 200 mesh automatic suction filter. And the third step to precipitate the secondary filtrate for 12 to 24 hours in principle, but according to the purpose of the technical stage of forming a sweet and sour popular world-flavored camellia leaf composition by filtering only the first or second to minimize the precipitate Method of producing a sweet and sour flavor camellia leaf tea. 17. The method of claim 16, wherein the technical problem of concentrating the composition is to put the sour and sour popular world-flavored camellia leaf composition into a 1 ~ 10 ^-3 Torr automatic concentrator while adding or reducing the rotation of the stirrer to suppress splashing loss Method for producing sweet and sour flavored camellia leaf tea, characterized by the technical steps of recovering alcohol while concentrating from 1 to 65 Brix, and formulating a sweet and sour concentrated camellia leaf composition composed of low calorie free of sugar and fructose. . The method of claim 17, wherein the technical problem of sterilizing the composition is a multi-purpose multi-tube sterilizer applying the high temperature instant sterilization method of the concentrated camellia leaf composition of the sweet and sour world flavor to the speed of screw rotation and the temperature of the pipe sterilization barrel. According to the technical steps of producing a sweet and sour popular world flavor sterile camellia leaf composition by commercial sterilization at 85 ~ 88 ℃ 25 to 30 seconds; Automatic packaging of sterilized camellia leaf composition in ampoules, polyethylene films, or silver foil bags according to purity and use, and automatic packaging of 50-2000 ml in heat-resistant bottles to induce vacuum by cooling Method of producing a camellia leaf tea of sweet and sour flavor. Camellia leaf tea composition prepared by the method of any one of claims 1 to 18.

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