KR20090121948A - Daily tea with excellent preference and the method preparing thereof - Google Patents

Abstract

PURPOSE: A daily tea with excellent preference and a preparation method thereof are provided to enable a consumer to drink tea according to his/her biorhythm. CONSTITUTION: A daily tea consists of Monday tea, Tuesday tea, Wednesday tea, Thursday, Friday, Saturday tea, and Sunday tea. The Monday tea comprises peach, hibiscus, apple, and elderberry at a ratio of 3.5:3.5:2:1 by weight. The Tuesday tea comprises hibiscus, rosehip, apple, blueberry, and black currant at a ratio of 3:3:2:1.5:0.5 by weight. The Wednesday tea comprises buckwheat and lemon grass. The Thursday tea comprises green tea and black beans. The Friday tea comprises orange-flavoring black tea, and orange peel and ginger at a ratio of 3 to 1. The Saturday tea is green tea. The Sunday tea is vanilla-flavoring black tea and mangoes.

Description

Daily tea with excellent preference and its manufacturing method

The present invention relates to a day tea with excellent palatability, and more particularly, based on green tea or black tea, and blended with other tea leaves, herbs, or fruits, designed according to a week's biorhythm, that is, Monday for the refreshing effect. Day of the week consisting of tea, refreshment tea for vitality, demand tea for stress relief, wooden tea for antioxidant effect, Friday tea for warmth and vitality, Saturday tea for mind and body calm and sunday for relaxing effect It's about cars. The present invention also relates to a method for manufacturing day of the week to complement the bio-biorhythm generated by the day-specific characteristics according to the life pattern.

Biorhythm is also known as the human periodicity, and it is also called the PSI theory after the initials of physical, emotional, and intellectual. It is also commonly referred to as a biological clock and an internal clock. Biorhythms can vary according to individual and situation, but in general, men have a cycle of 33 days and women have a change of biorhythm.

Observing the week of modern office workers, Monday, the beginning of the week, is a day when people have to concentrate on their work and mind, which is drowsy with outdoor activities and rest on weekends. The concentration of work is reduced. Tuesday is the day when full-fledged work begins, a time when energy and vitality are needed. The day with the highest number of night shifts was surveyed on Tuesdays, and it is said that they usually work overtime due to heavy work or sudden work. Wednesday is in the middle of the week, with important business meetings and public events taking place mainly on Wednesday. The company defines Mondays and Tuesdays as effective days for implementation, and encourages the use of Thursdays and Fridays for weekly allocations as effective days for planning. Therefore, Wednesday requires time to relieve and recharge the stress of the beginning of the month. Friday is the last day of work and generally has a high rate of meetings and meetings on Friday evenings. On Saturdays and Sundays, relax for the week and stay with your family to rest for the next week.

Accordingly, the present inventors have developed a day tea according to the life patterns of office workers to give proper health effects for each day, and based on green tea or black tea, and blended with other tea leaves, herbs, or fruits to optimize life rhythm. Seven types of day of the week car were developed.

Therefore, it is an object of the present invention to provide a day of the week having health benefits in accordance with the life patterns of office workers.

It is also an object of the present invention to provide a manufacturing method of the day of the week to complement the bio-biorhythm generated by the day-specific characteristics according to the life pattern.

In order to achieve the above object, the present invention provides a day of the week consisting of Monday tea, Tuesday tea, demand tea, Thursday tea, Friday tea, Saturday tea and Sunday.

In addition, the present invention provides a manufacturing method of the day of the week to complement the bio-biorhythm generated by the characteristics of the day of the week according to the life pattern.

The present invention provides a day of the week designed according to the biorhythm of the week. In other words, Monday was a refreshing day with a refreshing function. On Wednesdays with many meetings and conferences, we provided stress relief and soothing demand differences, and on tired and tired Thursdays, we provided antioxidant teas, and on Fridays, when we finished our work and had frequent meetings and dinners, It provided a Friday tea that can brighten and warm up. In addition, on Saturdays to relieve hangovers and to remove waste products, we provided green tea made with young leaves with excellent antioxidant and anti-cancer effects as a Saturday tea to provide mental and body cleansing functions. Sunday, the end of the week and the start of a new week. He was able to improve the customer's emotional value by providing a daily vanilla blend with warm vanilla to relax the nerves and plan a new week.

The present invention relates to a day of the week for observing and coordinating the daily rhythm of modern office workers to minimize the negative effects due to fatigue, stress, and at the same time to increase the satisfaction and preference from customers.

Day tea according to the present invention is a Monday tea for refreshing effect, Tuesday tea for vitality, demand tea for stress relief, Thursday tea for antioxidant (purification) effect, Friday tea that gives warmth and vitality, Saturday for mind and body calm It consists of a difference of day and a difference of day that gives a relaxation effect.

Hereinafter, each component constituting the day difference according to the present invention will be described.

Monday tea is made from a mixture of peach-flavored green tea, which contains a lot of caffeine, which is effective for concentration, and catechin, which is excellent in antioxidant, and peach, hibiscus, apple, and elderberry, which are rich in vitamin C. Monday tea according to the present invention was added to the peach flavor of sweet and fresh scent added to the refreshing effect.

Tuesday tea is made from a mixture of hibiscus, rose hips, apples, blueberries and black currant with coffee flavored tea for a vibrant Tuesday. Whayo tea has a soft coffee flavor that everyone prefers from east to west, and is rich in polyphenols (antioxidant, anti-cancer, fatigue recovery, etc.), coffee-flavored tea, rich in anthocyanins and vitamin C, and excellent in antioxidant power. The combination of berry and black currant can give a vitality filling effect.

The difference is made by mixing buckwheat and lemongrass containing rutin. In particular, bitter buckwheat contains about 100 times the routine of ordinary buckwheat. Rutin is another name for vitamin P. It is reported to strengthen capillaries, prevent and treat arteriosclerosis, cerebral hemorrhage and hypertension, and also prevent diabetes and cardiovascular disease. In addition to rutin, buckwheat is also rich in vitamins B1 and B2. According to the herbaceous buckwheat, buckwheat makes the stomach strong, invigorating, and releases waste. Lemongrass is a fresh lemon-scented herb that has a stral component on the leaves. It has a strong detoxification effect, and is effective in rejuvenation, indigestion, headache, anorexia, and prevents blood clots. Therefore, lemongrass and buckwheat were mixed to provide freshness and savory taste as a difference in demand, helping to promote energy recovery and blood circulation.

Wooden tea is made by mixing black beans and green tea that has been roasted. Black soybeans, especially domestic black soybeans have been called medicinal beans since ancient times, and have been used as medicines because of their excellent detoxification and blood purifying effects. This effect of black beans is based on the rich anthocyanin is known to have excellent antioxidant and anticancer effects. When roasted with black beans and mixed with enough green tea to give a delicious taste, its taste and aroma are excellent, and it is excellent in purifying harmful oxygen due to stress, and it has excellent detox effect of body and mind.

Friday tea is made by mixing orange-flavored black tea with orange peel and ginger to provide a warm and vibrant day. Orange Peel contains high amounts of vitamin P along with vitamin C. Vitamin P is known to help maintain healthy, strong capillaries. The fragrant orange fragrance has an aromatherapy effect that helps to calm down and prevent depression. Ginger has a fever, helps digestion, boosts blood circulation, revitalizes the body, and hangs to relieve hangovers.

Toyo tea is composed of young leaf teas that have excellent anti-oxidation and hangover qualities, so that you can refine your mind. The young leaves of green tea harvested in early spring are higher in amino acid content than other seasons. Deanin, etc., helps to strengthen the mind's stability and concentration. Green tea is also good at relieving hangovers, helping to cleanse and purify your body's waste from Friday dinners.

Sunday tea is a warm and sweet tea made from a mixture of vanilla-flavored black tea and mango, and is made to be a small comfort to finish a week and start a new week. The vanilla fragrance is used in aromatherapy because it has excellent stability and relaxation effect as a warm series of scents.

In another aspect, the present invention provides a manufacturing method of the day of the week to complement the bio-biorhythm generated by the characteristics of the day of the week according to the life pattern comprising the following steps:

1) determining the characteristics of each day according to the life pattern;

2) searching for an active ingredient for complementing the biorhythm requested on each day of the week; And

3) mixing the active ingredient found in step 2).

The bio biorhythm supplementation is for refresh enhancement on Monday; On Tuesdays it is for vitality, on Wednesdays to relieve stress, on Thursdays for antioxidants, on Fridays for warmth, for mental and mental relaxation, and on Sundays for relaxation.

Day tea according to the present invention is largely divided into two stages, flavor treatment process for coating green tea or black tea with incense; And it is produced by a mixing process for blending herbs or other cereals, dried fruits and the like.

The manufacturing method of the day of the week according to the present invention will be described for each day of the week product and process.

Monday

Process 1 : Of green tea Flavor  process

After spraying the peach fragrance evenly on the dried green tea, mix the tea leaves evenly. At this time, the peach flavor is preferably added in 0.3 to 5% by weight based on the weight of the dried green tea leaves. If the ratio of incense is less than 0.3 wt%, it is not suitable to recognize the fragrance when it is leached and drunk, and it is difficult to feel the unique fragrance. The fragrance is so strong that it is difficult to feel the sweet sweetness of the peach. In addition, the increase in moisture of the green tea leaves may cause contamination such as microbial propagation.

Process 2: peach, hibiscus , Apples and Elderberry  Mixing process

Peaches, hibiscus, apples and elderberries are mixed with the flavored green tea leaves with the peach flavor prepared in step 1 above. In this case, the fruit mixing ratio is preferably 3.5: 3.5: 2: 1 by weight, and is mixed at 20 to 90% by weight based on the total weight. When the specific gravity of the added fruit, such as peaches, exceeds 90% by weight, the search becomes turbid and floats, which contributes to the deterioration of palatability. Because it's hard to enjoy the pink search.

2. Tuesday tea

Process 1 : Of tea Flavor  process

After spraying the coffee fragrance evenly to the dried tea, the tea leaves are mixed so that the fragrance is evenly distributed. At this time, the coffee aroma is preferably added at 0.5 to 7% by weight based on the dried black tea leaf weight. If the ratio of incense is less than 0.5% by weight, it is not suitable to recognize the fragrance when leaching and drinking, and it is difficult to feel the characteristic aroma, and when it exceeds 7% by weight, the intensity of the incense is too strong, resulting in a decrease in preference. It is so strong that it is hard to feel the sweet aroma of coffee. In addition, the increase in moisture of black tea leaves may cause contamination, such as microbial propagation.

Process 2: hibiscus , Rose Hip , Apple, Blueberries , Blackcurrant  Mixing process

Hibiscus, rose hips, apples, blueberries and black currant are mixed in the flavored black tea leaves with the coffee aroma added in step 1. At this time, the fruit mixing ratio is preferably 3: 3: 2: 1.5: 0.5 to the weight, and mixed at 5 to 50% by weight based on the total weight. If the proportion of fruit mixture added is more than 50% by weight, the sour taste is strong to reduce palatability, and it is difficult to feel the taste of coffee tea. Because the aroma is masked by the coffee aroma.

3. Demand Difference

Process 1: buckwheat and Lemongrass  Mixing process

Mix dried lemongrass leaves and roasted buckwheat. At this time, the content of lemongrass is preferably 5 to 50% by weight based on the total weight. If the ratio of lemongrass exceeds 50% by weight, the inherent lemon flavor is so strong that it is difficult to expect the delicious taste of buckwheat, resulting in a decrease in palatability. If the ratio is less than 5% by weight, the taste of lemongrass is strong. It is hard to feel a fresh flavor.

4. Contents

Process 1: Mixing Process of Green Tea and Black Beans

Green tea leaves were roasted at high temperature to maximize the delicious taste of black beans. Black beans were picked to have a long axis of about 5 to 8 mm, cooked using a drum roaster, and then mixed with roasted green tea. At this time, the content of black beans is 20 to 70% by weight based on the total weight. If the ratio of black beans exceeds 70% by weight, the search is turbid and the taste is low, and it is difficult to expect the taste and efficacy of green tea, and if it is less than 20% by weight, it is difficult to expect the taste, aroma, and nutrition of black beans.

5. Friday

Process 1 : Of tea Flavor  process

After spraying the orange fragrance evenly to the dried black tea, the tea leaves are mixed evenly so that the fragrance. At this time, the orange flavor is preferably added in 0.5 to 7% by weight based on the dried black tea leaf weight. If the ratio of incense is less than 0.5% by weight, it is not suitable to recognize the fragrance when leaching and drinking, and it is difficult to feel the characteristic aroma, and when it exceeds 7% by weight, the intensity of the incense is too strong, resulting in a decrease in preference. And the fragrance was too strong, causing a decrease in the rejection of drinking. In addition, the increase in moisture of black tea leaves may cause contamination, such as microbial propagation.

Process 2: With orange peel  Ginger Blending Process

Orange peel and ginger are mixed in the flavored black tea leaves with the orange flavor prepared in step 1 above. At this time, the mixing ratio of orange peel and ginger is preferably 3: 1 to the weight, and mixes 5 to 50% by weight based on the total weight of the mixture. Orange peel and ginger added in hot water for a short time, the taste and aroma are not strong, and the color is light, if the weight is more than 50% by weight of the total weight, it will reduce the palatability of the whole tea. In addition, less than 5% by weight of ginger is not expected to be healthy and healthy benefits due to the nutty taste of orange peel and ginger.

6. Saturday tea

Toyocha is harvested in mid-April and weakly roasted, using fresh green tea alone.

7. Sunday

Process 1 : Of tea Flavor  process

After spraying the vanilla fragrance evenly to the dried tea, mix the tea leaves evenly. At this time, the vanilla flavoring is preferably added in 0.3 to 5% by weight based on the dried black tea leaf weight. If the ratio of incense is less than 0.3 wt%, it is not suitable to recognize the fragrance when it is leached and drunk, and it is difficult to feel the unique fragrance, and if it exceeds 5 wt%, the intensity of vanilla fragrance is too strong to reduce the preference. The result is too strong aroma to be hard to feel the sweet flavor of vanilla. In addition, the increase in moisture of black tea leaves may cause contamination, such as microbial propagation.

Process 2: dry mango mixing process

The dried mango is mixed with the flavored black tea leaves with the vanilla flavor prepared in step 1 above. At this time, the content of mango is preferably 5 to 30% by weight based on the total weight. Since the dried mango leaching solution is light in color and weak in fragrance, when the ratio of added mango exceeds 30% by weight, the preference of the whole tea as black tea is decreased, and it is difficult to feel the taste of vanilla-flavored black tea, and when it is less than 5% by weight. Too little flavor, aroma and nutrition.

The present invention also relates to a method for selecting tea according to a bio-biorhythm based on the configuration of the day of the week. For example, Monday's tea is a blend of peach green tea and peaches, hibiscus, apples, and elderberries for a refreshing effect; On Tuesdays, we offer coffee teas, herbal teas with hibiscus, rose hips, apples, blueberries, and black currants for vitality; Wednesday's tea with buckwheat and lemongrass to relieve stress, Thursday's tea with black beans and green tea for antioxidants, and orange-flavored black tea and ore on Friday You can choose to drink Friday tea mixed with paper and ginger, green tea for mind and body on Saturday, and sunday with vanilla-flavored black tea and mango, which give a relaxing effect on Sunday. Depending on the biorhythm changes, it may be consumed regardless of the day of the week.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited only to these examples.

[Test Example 1] Optimal ratio of flavors added to tea (Peach flavor (Monday tea), Coffee flavor (Tuesday tea), Orange flavor (Friday tea), Vanilla flavor (Sun tea))

When flavoring the dried green tea / black tea leaves, in order to determine the optimum ratio of preference, 100 g of dried tea / black tea leaves after spraying the fragrance as shown in Table 1 with respect to the weight of the dried tea leaves, a plastic bag Shake it evenly so that the fragrance is evenly absorbed by the tea leaves. After keeping at room temperature for 20 hours to equilibrate the fragrance components, put the fragrance tea leaves in 150 ml of warm water (85 ℃ or 95 ℃, Table 1) each for 2 minutes, and then perform a sensory test on 10 professional panels. The results are shown in Tables 2 to 5 below.

Peach flavor (Monday tea) Coffee flavor Orange flavor (Friday tea) Vanilla flavor (Sunday) Car base green tea black tea black tea black tea Incense range 0.1 to 10 0.1 to 10 0.5-15 0.1 to 10 Elution temperature 85 ℃ 95 ℃ 95 ℃ 95 ℃

Optimal ratio of peach flavor Rate of addition (%) 0.1 0.3 0.5 One 3 5 7 10 Symbol ++ +++ ++++ +++++ ++++ +++ + +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

Optimal ratio of coffee flavor Rate of addition (%) 0.1 0.3 0.5 One 3 5 7 10 Symbol ++ ++ +++ ++++ ++++ +++ +++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

Optimal ratio of orange flavor Rate of addition (%) 0.1 0.3 0.5 One 3 5 7 10 Symbol ++ ++ +++ +++ ++++ +++++ +++ ++

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

Optimal ratio of vanilla flavor Rate of addition (%) 0.1 0.3 0.5 One 3 5 7 10 Symbol ++ +++ +++ ++++ ++++ +++ + +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Tables 2 to 5, in the case of peach flavor, mixing about 0.3 to 5% by weight of the green tea leaf weight was high in preference, and in particular, mixing about 1% by weight was the highest in preference. On the other hand, in the case of coffee aroma of 0.5 ~ 7% by weight of the tea leaf weight was high in preference, the highest degree of 1 ~ 3% by weight. Orange flavor was higher than other flavors overall, especially when added in 3 to 5% by weight was very high. Vanilla fragrance has a high aroma and heavy characteristics, so that the palatability was high at 0.3 to 5% by weight, especially at 1 to 3% by weight.

 Test Example 2 Fruit and Herb Mixing Ratio 1 (Monday Tea)

Mixed tea prepared by mixing dried fruit of peach, hibiscus, apple and elderberry in the tea leaves coated with peach in a ratio of 3.5: 3.5: 2: 1 at a ratio of 10 to 100% by weight based on the total weight as shown in Table 6 below. After 1.5g each put in 150ml of hot water of 85 ℃ (± 1 ℃) for 2 minutes, and then carried out a sensory test to 10 professional panels, the results are shown in Table 6 below.

Evaluation item % Of mixed dry matter 10 20 30 50 70 90 100 Symbol ++ +++ +++ ++++ +++++ +++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 6, the content of the fruit mixture was 20 to 90% by weight with respect to the total weight, the palatability was high, in particular, when the 70% by weight was the highest.

Test Example 3 Fruit and Herb Mixing Ratio 2 (Tuesday Tea)

The dried leaves of the hibiscus, rose hips, apples, blueberries, and black currant on the tea-coated tea leaves are 3: 3: 2: 1.5: 0.5, and the ratio is 3 to 70 wt% based on the total weight as shown in Table 7 below. 1.5 g of the mixed tea prepared by mixing was put in 150 ml of hot water at 95 ° C. (± 1 ° C.) for 2 minutes, and then a sensory test was performed on 10 professional panels. The results are shown in Table 7 below.

Evaluation item % Of mixed dry matter 3 5 10 20 30 50 70 Symbol ++ +++ +++ ++++ +++++ +++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 7, the content of the fruit mixture was high in the palatability of 5 to 50% by weight based on the total weight, in particular, it was shown that the highest degree of preference when 30% by weight.

Test Example 4 Fruit and Herb Mixing Ratio 3 (Friday Tea)

The mixture prepared by mixing the dried fruit of orange peel and ginger in the tea leaves coated with orange flavor in a ratio of 3: 1 to 1: 3 in a ratio of 5 to 70% by weight based on the total weight of the mixed as shown in Table 7 below. Tea was put into 150ml of hot water at 95 ° C. (± 1 ° C.) at 1.5 g for 2 minutes, and then a sensory test was performed on 10 professional panels, and the results are shown in Table 8 below.

Orange peel: Mixing ratio of ginger % Content of orange peel-ginger mixture in total mixture 3 5 10 20 30 50 70 1: 3 ++ ++ +++ +++ ++ + + 1: 1 ++ ++ +++ +++ ++++ ++ + 3: 1 ++ +++ +++ ++++ +++++ +++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 8, when the mixing ratio of orange peel and ginger is 3: 1, the overall acceptability was high, and their content was high at 5-50 wt% with respect to the total weight, in particular, 30 wt% When palatability appeared to be the best.

Test Example 5 Fruit and Herb Mixing Ratio 4 (Sunday)

Mix tea prepared by mixing dried mangoes in the form of dice with tea leaves coated with vanilla flavors at a ratio of 3 to 70% by weight based on the total weight of the mixed mixture as shown in Table 9 below at 95 ° C (± 1 ° C) of 1.5g. After putting in 150ml of warm water for 2 minutes, the sensory test was carried out on 10 professional panels, and the results are shown in Table 9 below.

Evaluation item % Of mixed dry matter 3 5 10 20 30 50 70 Symbol ++ +++ ++++ ++++ +++ ++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 9, the content of the fruit mixture was high in the 5-30% by weight relative to the total weight, it was found that the highest in the palatability, especially when 10 to 20% by weight.

[Test Example 6] Mixing ratio of buckwheat and lemongrass (demand difference)

Peeled and roasted buckwheat mixed with dried lemongrass cut to a length of about 1 ~ 3cm and mixed at a ratio of 5 to 50% by weight based on the total weight as shown in Table 10 below 1.5g each 95g After putting in 150ml (± 1 ° C) hot water for 2 minutes, 10 panel specialists were subjected to the sensory test, the results are shown in Table 10 below.

Evaluation item Lemongrass Content (%) 5 7 10 15 20 30 50 Symbol + ++ +++ ++++ ++++ +++ +

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 10, the palatability was high when the content of lemongrass is 10 to 30% by weight, and particularly, the palatability was excellent when it is 15 to 20% by weight.

Test Example 7 Mixing Ratio of Green Tea and Black Beans (Thursday)

Black tea roasted with a drum roaster at a high temperature with roasted taste of green tea with a tasteful taste as shown in Table 11, the mixed tea prepared by mixing black beans in a ratio of 10 to 90% by weight based on the total weight as shown in Table 11 below. After putting each in 150ml of hot water at 95 ℃ (± 1 ℃) for 2 minutes, and then carried out a sensory test to 10 professional panels, the results are shown in Table 11 below.

Evaluation item Black Bean Content (%) 10 20 30 50 70 90 Symbol ++ +++ ++++ ++++ +++ ++

(Very good: +++++, good: ++++, moderate: +++, bad: ++, very bad: +)

In the results of Table 11, the palatability was high when the content of the black beans 20 to 70% by weight, particularly, it was shown that the highest degree of preference when 30 to 50% by weight.

On the basis of the results of Test Examples 1-7, the day of the week mixed with each component in the optimum content was prepared as follows.

Example 1 Monthly difference

After spraying evenly 1g of peach fragrance to 99g of dried green tea leaves and shaken evenly in a plastic bag so that the flavor is evenly absorbed by the tea leaves. To 30 g of peach flavored green tea leaves, 70 g of a mixture of peach, hibiscus, apple, and elderberry were mixed by adding 3.5: 3.5: 2: 1.

[Example 2] Tuesday

Evenly sprayed 2g coffee aroma to 98g of dried black tea leaves and put in a plastic bag to shake evenly so that the flavor is evenly absorbed in the tea leaves. To 70 g of the flavored black tea leaves flavored with coffee, 30 g of a mixture of hibiscus, rose hips, apples, blueberries and black currant in a weight ratio of 3: 3: 2: 1.5: 0.5 was added and mixed.

Example 3 Demand Difference

20 g of dried lemongrass leaves cut to about 1-2 cm and 80 g of roasted buckwheat were mixed.

Example 4 Contents

50g of black beans were selected to have a long axis of about 5 to 8mm, cooked using a drum roaster, and then mixed with 50g of roasted green tea.

Example 5 Friday

After spraying 5g of orange fragrance evenly to 95g of dried black tea, and put in a plastic bag to shake evenly so that the flavor is evenly absorbed in the tea leaves. To 70g of flavored black tea leaves with the orange flavor added, 30g of a mixture of orange peel and ginger in a weight ratio of 3: 1 was added and mixed.

Example 6 Toyo Cha

As a Saturday tea, 100g of green tea was harvested in mid-April and roasted lightly to make fresh taste.

Example 7 Sunday

After spraying 3g of vanilla fragrance evenly to 97g of dried black tea, and put in a plastic bag to shake evenly so that the flavor is evenly absorbed in the tea leaves. 80g of dried mango was added to 80g of the flavored black tea leaves with the orange flavor and mixed.

Test Example 8 Sensory Evaluation on the Efficacy of Day of the Week

The day tea prepared in Examples 1 to 7 was put into 150 ml of hot water at 70 ° C. (Saturday tea), 85 ° C. (Monday tea) and 95 ° C. (Tue, Wed, Thu, Fri) (± 1 ° C.). After 2 minutes, 10 professional panels were subjected to sensory tests on the following 7 items, and the results are shown in Table 12 below.

Evaluation item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Refresh effect ++++ +++ +++ ++ ++ +++ +++ Vitality improvement ++ ++++ ++ ++ +++ +++ ++ Relieves stress +++ ++ ++++ +++ ++ ++ ++ warmth ++ +++ ++ ++ ++++ ++ +++ Soothing effect +++ ++ ++ ++ ++ ++++ +++ Relaxation effect +++ + +++ +++ +++ ++ ++++

(Very good: +++++, good: ++++, normal: +++, unsure: ++, bad: +)

In the results of Table 12, Example 1 (Monday difference) has a refreshing effect, Example 2 (Tuesday difference) has a vitality improvement effect, Example 3 (Demand demand) has a stress relief effect, Example 5 (Friday) Tea) was evaluated as having a warm feeling, Example 6 (Saturday Tea) had a soothing effect, and Example 7 (Sunday) had the best relaxation effect.

Test Example 9 Antioxidant Effect Test of Day of the Week (DPPH Test)

The method of evaluating the antioxidant activity by changing the absorbance produced by the reduction of the organic radical DPPH (1,1-diphenyl-2-picryl hydrazyl) (an antioxidant is oxidized) was used. . The extent to which the oxidation of DPPH for the above example was inhibited and the absorbance was reduced compared to the control group was evaluated, and the concentration showing an absorbance of 50% or less compared to the absorbance of the control group was evaluated as an effective antioxidant concentration.

190 μl of 100 μM (in ethanol) DPPH solution and 10 μl of the Example and the control sample obtained above were added to make a reaction solution and reacted at 37 ° C. for 30 minutes, and the absorbance was measured at 540 nm. As a control sample, Trolox, a widely used synthetic antioxidant, was used. DPPH analysis results of each substance are shown in Table 13 below, and IC ₅₀ means the sample concentration when the absorbance was reduced by 50% by the added sample.

DPPH analysis result (% inhibition) sample Trolox Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 IC ₅₀ (ppm) 45 42 44 36 32 39 41 43

As a result of testing the antioxidant effect of each day of the week of Examples 1 to 7, the antioxidant effect was excellent overall, but Example 4 (Thursday) was evaluated as having the most excellent antioxidant effect.

Claims (21)

Day tea selected from the group consisting of Monday tea, Tuesday tea, demand tea, Thursday tea, Friday tea, Saturday tea and Sunday tea. According to claim 1, The monthly tea is peach flavored green tea; And days of the week characterized in that it consists of a mixture of peach, hibiscus, apple and elderberry. 3. The day of the week according to claim 2, wherein the peach, hibiscus, apple and elderberry are mixed in a weight ratio of 3.5: 3.5: 2: 1. 3. The day of the week of claim 2, wherein the mixture of peach, hibiscus, apple, and elderberry is mixed in an amount of 20 to 90 wt% based on the total weight. According to claim 1, The Tuesday tea is coffee flavored tea; And day of the week, characterized in that consisting of a mixture of hibiscus, rose hips, apples, blueberries and black currant. 6. The day of the week of claim 5, wherein the hibiscus, rosehip, apple, blueberry and black currant are mixed in a weight ratio of 3: 3: 2: 1.5: 0.5. The day of the week of claim 5, wherein the mixture of the hibiscus, rosehip, apple, blueberry and black currant is mixed in an amount of 5 to 50% by weight based on the total weight. The day tea according to claim 1, wherein the demand difference is a mixture of buckwheat and lemongrass. The day tea of claim 8, wherein the lemongrass is mixed in an amount of 5 to 50% by weight based on the total weight. The day tea of claim 1, wherein the wooden tea is a mixture of green tea and black beans. The day tea of claim 10, wherein the black soybean is mixed in an amount of 20 to 70 wt% based on the total weight. The method of claim 1, wherein the Friday tea is orange flavored tea; And day of the week characterized in that consisting of a mixture of orange peel and ginger. The day tea of claim 12, wherein the orange peel and the ginger are mixed in a weight ratio of 3: 1. The day tea of claim 12, wherein the mixture of orange peel and ginger is mixed in an amount of 5 to 50 wt% based on the total weight. The day tea of claim 1, wherein the Saturday tea is green tea. The day tea of claim 1, wherein the day tea is a mixture of vanilla flavored black tea and mango. The day difference of claim 1, wherein the mango is contained in an amount of 5 to 30 wt% based on the total weight. The method of claim 1, wherein the monthly difference is for refresh enhancement; Day tea, characterized by the fact that the tea is for vitality, the demand is for stress relief, the tea is for antioxidants, the tea is for warmth, the tea is for soothing mind and body, or the sun is for relaxation. Day of the week manufacturing method for complementing the bio-biorhythm generated by the characteristics of the day of the week according to the life pattern. 19. The method of claim 18, wherein the day of the week is 1) determining the characteristics of each day according to the life pattern; 2) searching for an active ingredient for complementing the biorhythm requested on each day of the week; And 3) mixing the active ingredient found in step 2); Day of the week manufacturing method characterized in that consisting of. 20. The method of claim 19, wherein the complement of the bio biorhythm is Promote refreshment on Mondays, boost vitality on Tuesdays, relieve stress on Wednesdays, increase antioxidants on Thursdays, increase warmth on Fridays, increase mental and physical calm on Saturdays, or relax on Sundays Method for producing day of the week characterized in that it is carried out by promoting.