KR20130013305A - Production method of tea using vitamin c - Google Patents

Abstract

PURPOSE: A method of manufacturing tea is provided to manufacture the tea alleviating the astringent taste, stomach disorders, and the stimulant action of the central nervous system. CONSTITUTION: A method of manufacturing tea comprises the following steps: 200g of dried tea and 20g of vitamin C are prepared. The prepared material is powdered to 100 meshes. The powder is heated in boiling water for 5 minutes and cooled. The product is left at 10-30 deg.C for 6-10 days. If gas is generated severely, gas is removed and the product is sealed and left. Once no more gas generation is caused and green tea is precipitated, sugar is added with 50%. [Reference numerals] (AA) Material preparing process; (BB) Powdering process; (CC) Heating process; (DD) Mixing process; (EE) Sealing and leaving process; (FF) Sugar adding process

Description

Preparation method of tea using vitamin seeds {Production method of Tea using Vitamin C}

The present invention relates to a method of making tea using vitamin seeds.

Tea is a symbolic tea that mankind has drunk for thousands of years as a drink and medicine, but its value is being recognised as the pharmacological mechanisms of various components of green tea have recently been revealed.

However, the tea contains catechin, a kind of tannin, and caffeine, a poison made by plants to fight against animals, and it was developed as an easy way to eat it.The fermented tea has no vitamin seeds, has a weak fragrance, and is a semi-fermented tea from China. The same tea has good taste and aroma, but the expensive luxury goods and green tea are not easy to drink raw, and the central nervous system of caffeine has the symptoms of excitement, nervousness and insomnia, so pregnant women, young children, and infants are limited intake.

Many techniques have been developed to solve this problem.

Daehongpo, a famous brand of tea, is made by hand with semi-fermented homemade tea.It has a problem of popularization due to expensive materials and labor costs.The fermented tea has a weak flavor and taste, and green tea is being researched as an unmodified taste. If you drink more than 0.2% (solid), green tea taste is not good (Korean Society of Food Science and Technology, Vol. 40, No. 5, 485-Development of green tea drink using organic green tea leaves. Ahn Mi-kyung. Ahn Jun-bae. During the heat treatment process, the antioxidant power of green tea is rapidly reduced, and in the process of crushing the tea leaves of semi-fermented tea, polyphenols can be converted into black catechin polymerization, which is a carcinogenic substance. (Food Journal. October 2010 issue. Denatured antioxidants are carcinogenic. Ji Sung Kyu. P98-100) When manufacturing green tea beverages, they are often overlooked.

Korean Patent Laid-Open Publication No. 10-2007-0045137 (a method of preparing caffeine-free green tea powder) has a complicated process and a costly problem, and high pressure and the use of carbon dioxide are similar but tannin problems have not been solved.

Korean Patent Application Publication No. 10-2008-7025330 (Preparation method of purified green tea extract) is effective by using the enzyme tanase, but there is a problem that the enzyme is indiscriminately decomposed, and Patent Publication No. 10-2010-0043655 Stabilized cosmetic composition) in order to protect the vitamin seeds rhubarb or rhubarb extract was changed to the present invention.

In Korean Patent Publication No. 10-2003-0099850 (an anticancer therapeutic aid containing polyphenols and ascorbic acid or derivatives thereof), adding vitamin seeds to the finished dry product is different.

Sugar is highly antiseptic and combines with moisture to reduce the amount of dissolved oxygen, thus delaying the oxidation of fatty acids and protecting flavors. Sugar and vitamin seeds also reported that Duke University, USA, tripled absorption of catechins.

The problem with caffeine is that caffeine decomposes into the previous stages, theophylline, theobromine, and methylxanthine, which results in weaker effects on the central nervous system than caffeine. Decomposes easily with a catalyst of high pressure and vitamin C.

2, the problem of tannin's astringent taste is tannin is a compound of polyphenols (catechin), so it is broken down by vitamin seeds. (Photosynthesis Dictionary, Chonnam National University Press, Yongwoong Kim, Polyphenols p560)

3, catechin polymerization during boiling or crushing tea leaves, vitamin seeds dissolve the polymerization.

4, Wuyishan tea, Daehongpo is a luxury goods that ordinary people can not eat, sold at a high price due to material problems and labor, but the present invention can use the old tea leaves as a material, mass production of tea with better flavor at a lower price.

5, tea is solved by the fact that the vitamin C and polyphenol activity is reduced by heating process, which is essential for manufacturing dry tea and beverage.

Tea manufacturing method using the vitamin seed of the present invention, the first step of preparing the vitamin seed and dry tea, the second step of powdering the dry tea, the third step of heating the tea, the fourth step of mixing the vitamin seed, It consists of the 5th process of removing a gas and leaving it to stand still, and the 6th process of mixing sugar.

The present invention expands and interprets the physiological action occurring in the natural tea leaves with vitamin C. It is an invention that can be consumed at a high concentration and close to the natural state and eat all the effects of tea without side effects.

Tea is the Camellia sinensis of the Camellia family, which is the most common tea we eat, and its name is an evergreen shrub with different names. Tea is divided into fermented tea and unfermented green tea, depending on the processing method.

Tea, along with turmeric, soybeans, cabbage, garlic and onions, grapes and strawberries, citrus fruits, tomatoes, omega-3s, and black squash, is one of the best anticancer foods recommended by the American Cancer Institute. It contains a large amount of nutrients such as methylxanthine, theobromine, amino acids, vitamin C, beta-carotene, and dietary fiber, which are known to be excellent for skin care, diabetes treatment, constipation, and hangover.

In particular, it has been proven to be the anti-cancer, anti-aging, anti-oxidant, caries prevention, and cholesterol-lowering effects of polyphenols in tea.

Vitamin Seed (Ascorbic acid) is a substance synthesized using starch. It is a powerful reducing effect that loses its activity when combined with oxygen in the air, and when it is eaten, it combines with the food of the stomach and decreases its activity. It is known to be less effective when it is absorbed in the intestine when it is absorbed in the intestine. For this reason, high doses of megadoses are administered 6-10 grams per day or intravenously administered 2-3 grams (Vitamin's Vitamin C story, Cultural Center, Ha Byung-geun, p25). Vitamin C has cold prevention, anti-cancer effect, aging prevention, blood pressure strengthening, cholesterol reduction, firming gums, skin whitening effect, and these effects are exactly the same as the above tea's effect of chemical fertilizer acidifying soil It can be explained by the difference between increasing nutrition and preventing soil acidification by feeding nutrients to plants according to the application of organic fertilizer and organic fertilizer, and it is believed that the function of vitamin C is transferred to polyphenols. It is inferred to hold.

The present invention is a natural method without a bunch of vitamin C function to transfer the function of tea to catechins.

This invention is interpreted in modern science as the phrase “Joongju,” a phrase found in the second verse of Dong Dasong of the First Master, paired tangerine with tea.

In addition, the use of a plastic bottle in the present invention prevents vitamin C from contacting oxygen in the air, and the effect of the tea is preserved. The caffeine breaks down quickly and leaves a space of 20% to prevent instantaneous overflow during degassing.

Hereinafter, a method of preparing tea using the vitamin C of the present invention will be described.

(Production method of tea using vitamin seeds)

1st process: material preparation

Prepare 200g dry tea, 20g vitamin seed, 800cc water and 1600cc plastic bottle.

At this time, vitamin g may be prepared and used up to 5g-50g, but preferably 20g.

2nd process: powder process

Grind the tea to 100 mesh or less.

3, 3rd process: heating process

Add 800 grams of tea powder to boiling water and mix well.

4, 4th process: mixing process

Vitamin C may be used up to 5g-50g in the fourth step, but preferably, 20g is added and air is sealed.

5th process: sealed politics process

If gas is severe during standing for 8-10 days at the temperature of 20 ° -30 °, remove the gas, deflate, seal and shake.

8, the sixth step: pickling process

If no gas is produced and tea is precipitated, add 50% of sugar to the 7th step and stir well.

(practice)

Green tea was reviewed using Pacific Sulno-green tea, which is commercially available as an invention and a control manufactured in the sensory evaluation of tea according to the present invention.

Take 10g of invention, dissolve it in 100cc of cold water, and pour green tea for 2 seconds in 100cc of hot water at 90 degrees, cool it, and then taste the taste, aroma, color, refreshment, and satisfaction of 10 trained tea lovers. Sensory evaluation was performed.

             Snow Tea Invention

Taste Weak astringent taste No taste

Fragrance Fragrance

Color Off White Yellow Green

Bad sense of refreshment

Award of Satisfaction

Miscellaneous Taste Kiwi Juice Taste

Also, as a result of drinking 100g of the invention of the process per day, it was well received that it can be eaten without gastrointestinal disorders and central nervous system.

By using low grade tea, it produces delicious and functional high value-added beverages and consumes high concentrations of tea, so tea can be consumed in large quantities.

1 is a manufacturing diagram of tea using the present invention vitamin C

Claims (4)

In the manufacturing method of tea juice using vitamin seeds, 200 g of dry tea and 20 g of vitamin seeds to prepare the first step, Second process to powder prepared tea into 100 mesh Third step of heating tea for 5 minutes in boiling water Vitamin seed can be used up to 5-50g, but preferably the fourth step using 20g Fifth step of degassing and sealing for 6-10 days at a temperature of 10-30 degrees Method 6 including the step of adding 50% sugar when there is no gas production and green tea precipitates The method of claim 1 How to use 10g-30g of vitamin C in the preparation of the mixing process of the 4th process The method of claim 1 A plastic tank that receives the pressure used in the sealing politics process of the fifth process. A pressure tank manufactured to receive pressure and oxygen contact prevention having such a function. The method of claim 1 Method to encapsulate the powder by drying the invention before adding sugar in the sixth step by hot air of 80 degrees.

Images