KR20160026380A

KR20160026380A - Expansion Fruit Tea bag

Info

Publication number: KR20160026380A
Application number: KR1020140115152A
Authority: KR
Inventors: 전병균
Original assignee: 전병균
Priority date: 2014-09-01
Filing date: 2014-09-01
Publication date: 2016-03-09

Abstract

The tea industry is poured into the symbol of coffee and loses the value of existence. It creates a sour and sweet flavor on the traditional tea leaves, thereby providing economic value and convenience to create various customers. To a new composition which is produced by transferring a high-molecular-weight polyvinyl alcohol to a continuous foaming composition. The present invention is a continuous-blown fruit tea composition characterized in that it is highly economical and highly competitive.
The present invention also relates to a method for producing a fruit tea composition by continuous foaming, which comprises the steps of (1) calculating and sorting a good raw material, (2) calculating the compounding ratio of the composition, (3) 4) producing a mixed composition, and (5) producing a pressurized transfer molding product. (6) producing a dry product. (7) forming a foamed mixed composition, (8) forming a pulverized composition, and (9) forming a disposable tea bag by an injection pack, and a process for producing the same.

Description

Fruit tea composition by continuous foaming and manufacturing method thereof [0002] Expansion Fruit Tea bag [0003]

A new tea made by convenient convenience in accordance with the times, transforming the nutritional value and flavor of fruit into the traditional tea leaves, creating a sweet and sour new flavor loved by 7 billion people around the globe on the tea leaves, The technical field of producing a tea composition by continuous foaming that creates new economic value where extraction is carried out regardless of temperature.

A technology field that suggests a new direction of the tea industry that enhances the value of needs through changes in flavors and uses that exceed the conceptual value of tea, and enhances flavor and convenience that is faithful to the potential needs of the younger generation.

10-1065653, 10-1066836.

For both East and West, tea and black tea, which are represented by traditional tea, have the functional characteristics of caffeine like coffee, but they lose the value of their existence because they can not develop the flavor that satisfies the taste desired by customers, The tea industry has collapsed and tea farmers have been in a crisis to survive. The challenge to overcome this is to create a new composition of green tea and black tea with the desired flavor of various customers, especially young people, It is a problem to solve the problem of creating new economic value by continuous foaming in which the leaching of the composition rapidly becomes thick.

The present invention aims to solve this problem with the aim of producing a composition having a new flavor by transferring fresh fruits under low temperature and pressure in a traditional green tea and black tea leaves, and to produce a new composition in which the resultant composition is free from the temperature of water.

In general terms, the tea has a functional characteristic that conforms to the traditional customs that come into contact with dessert after meals, so it tries to solve the problem of suppressing bacterial growth in the mouth (oral cleaning) and preserving sweet and sour flavor for a long time in the mouth.

The task of fixing the flavor of sour and sweet fresh fruit to tea leaf by transferring fresh fruit to high pressure in the structure of dried green tea and black tea leaf is accomplished by pressurized transfer molding with the power of the rotating pusher in the power cylinder, It is a drying task to evaporate moisture from a new settled flavor and keep it in long-term storage

As a problem of drying, low-temperature drying in which fruit sugar is automatically formed on tea leaves by low-temperature wind drying, and pores are formed in the structure of a dried new composition, so that rapid extraction is carried out in cold, (The foam is automatically foamed and discharged when a large amount is injected into the foaming furnace), and a new water channel (water infiltration way) is formed in the composition by foaming, and continuous foaming Characterized in that the additive which compensates for the loss of flavor by adding a natural sweetener and citric acid which maintains its essence at high temperature.

A solution to the problem of enhancing the new economic value by continuous foaming in the new composition is to constitute and sort the raw materials of the functional companion and to solve the problem of forming the complex in the composition.

In order to form a fruit tea composition by continuous foaming, the present invention forms a technical step clearly and concisely by the steps of the above-mentioned steps, sets the purpose and method of each task according to a process, Of the process step.

The first step is a step of calculating and sorting a good raw material,

Organic certified fresh or green fruits are selected from dried crushed green tea or organic certified crushed green tea leaves, which are representative raw materials of tea all over the world, and fermented green tea or organic certified crushed black tea is selected. Apricots, apples, bananas, grapes, Citric acid was selected as an additive to enhance the sensation of refreshing sensation by choosing watermelon, melon, melon, kiwi, orange, pineapple, mango, lemon, peach, papaya, strawberry, plum, Stevioside is selected as a natural sweetener that keeps its sweetness for a long time while maintaining its independence without any change.

The second step is a step of calculating the compounding ratio of the composition,

The blending ratio for forming the fruit tea composition by foaming is 60 to 44.5% by weight of one of crushed green tea, organic crushed green tea, crushed black tea or organic crushed black tea based on the total weight, an organic certified fresh or ordinary fruit, 29.5 ~ 50 wt.% Citric acid, 10 ~ 0.5 wt.% Citric acid, one of bananas, grapes, watermelon, melon, melon, kiwi, orange, pineapple, mango, lemon, peach, papaya, strawberry, plum, mandarin, citrus, jujube, , And a total weight of 100% including stevioside of 0.5 to 5% by weight.

The third step is a step of producing a product that is cut and broken,

Organic certified fresh fruit or ordinary fresh fruit selected from the first step Apricot, apple, banana, grape, watermelon, melon, melon, kiwi, orange, pineapple, mango, lemon, peach, papaya, strawberry, plum, , Jujube, and blueberry were cut at a cutting height of 3 to 10 mm at a power cutter of 250 rpm and crushed products were crushed at a size of 10 to 100 mesh at a power crusher of 250 rpm in a power crusher.

The fourth step is a step of producing a mixed composition,

Citric acid, stevioside, and organic fruit of the third step, or as a normal fruit, apricots, apples, bananas, grapes, watermelons, melons in the first step, or one of the crushed green tea or organic crushed green tea or crushed black tea or organic crushed black tea, , One of the melon, kiwi, orange, pineapple, mango, lemon, peach, papaya, strawberry, plum, mandarin, citrus, jujube and blueberry is crushed, 5 horsepower at 250 rpm for 5 to 20 minutes to form a new mixed composition.

The fifth step is a step of producing a pressure-transferred product.

In the mixed composition of the fourth step, a pressure of 1 to 100 kg / cm 2 of a cylinder generated by a power of 5 horsepower, a superpowling screw rotation of 250 rpm, and a diameter of 1 to 5 mm of the outlet hole were adjusted to 1 to 5 Mm and a length of 3 to 10 mm to produce a molded product.

The sixth step is a step of producing a dry product.

The molded product of the fifth step is dried in a hot air (5.5 to 7.9 m / s) dryer at 60 to 70 ° C. for 8 to 18 hours to produce a dry product having a moisture content of 5 to 20%.

The seventh step comprises the steps of forming a continuous expanded mixed composition,

The product of step 6 is continuously foamed at a temperature of 100 to 150 ° C (when a large amount of the composition is put into the inlet of the foaming machine, the foam is automatically foamed and discharged in an appropriate amount, thereby increasing the economic value). To 10 mm in size to form a porous composite in the structure of the mixed composition and to produce a new mixed water channel (water penetration path) in the composition.

The eighth step comprises the steps of forming a pulverizing composition,

Foaming Mixture Composition of the Seventh Process Powder was pulverized to a size of 5 to 100 mesh with a power of 3 horsepower of 250 rpm and homogenized by a power of 3 horsepower at 30 to 125 rpm to a left and right, It is the step of composing the composition.

The ninth step includes the steps of forming a disposable tea bag with an injection package,

The disposable square, triangular, and circular filtration tea bags were prepared by disposing square, triangular, circular filtration tea bags of 0.5 ~ 3g each using a disposable automatic tea bag, Orientation The product is re-injected into moisture-proof aluminum foil or polyethylene film packaging bags to form disposable tea bags or disposable paper cups, wrapping them in paper cases of 5 to 300 pieces, inspecting foreign substances with a metal detector, And then filling and packing the fruit tea composition by continuous foaming.

The present invention relates to a method for preparing a fruit tea composition by continuous foaming, which comprises distinguishing functional properties of a raw material used and effects on the composition. The functional effect of the composition; The functional properties of the raw materials used in the composition and the enhancement due to compatibility are distinguished by their effects.

end. Functional effects of raw materials

1. Green tea, black tea.

The green tea is called green tea, which belongs to Camellia sinensis and belongs to Camellia sinensis. Tea is fermented green tea leaves. Green tea is uniquely composed of caffeine and polyphenol (catechin) Contains a unique taste of tea.

The composition of green tea varies slightly depending on the natural conditions such as soil, sunlight, and humidity, tea harvesting time, jade method, and storage condition of tea. The faster the harvest time, the higher the content of total nitrogen, caffeine, vitamin C and free amino acid The tannins are more of late tea leaves.

Tannin or polyphenol is composed of six kinds of catechin, and it is a component that greatly influences the color, flavor and taste of tea tea. It is more in fermentation tea than in fermentation tea in summer or autumn Polyphenols in tea leaves have a gentle bitter taste of glassy catechin, a bitter taste of ester catechin, and a strong bitter taste and a weak catechin of weak taste.

Catechin-containing foods have a slightly bitter taste in common. In general, we know that it is tannin that produces this bitter taste, which is catechin. Catechin is mainly composed of four components: E C, E G C, E C G, and E G C G. EG C G accounts for 50% of the total.

The efficacy of catechin When we look at the efficacy of green tea revealed by recent studies, it is truly a perception that green tea is a panacea. For everyone over middle age, green tea is a good friend, and the word doctor is about to emerge.

In China, green tea has been used as medicines, while in the ancient Greeks there is evidence that green tea was used for colds and bronchial asthma. It is widely known that court physicians used green tea as a head medicine for the French Emperor Louis XIV, who was constantly suffering from headaches.

The most fundamental physiological effect of catechin in green tea is strong reducing ability and protein binding, and its effect is because the structure of catechin has many phenolic OH groups in the molecule.

A study on the antioxidant activity of tea leaves revealed that catechin was added to cooking oil and showed strong antioxidant activity. It was also found that it has a synergistic effect with caffeine. It showed a strong antioxidant effect on vegetable oils such as soybean oil and seed oil and fish oil which had no effect with vitamin E.

The antioxidant effect of catechin is 50 times that of vitamin E and 100 times that of vitamin C, so the effect of removing active oxygen in the body is excellent.

Vitamin Antioxidant Effect in Green Tea There are 13 kinds of vitamins. It is divided into oil soluble in oil and water soluble in water, except water soluble vitamins A, D, E and K are all water soluble.

Among these, vitamins A, C, and E are re-bound and called antioxidant vitamins. It is an excellent effect of the harmful oxygen generated in our body, that is, the antioxidant which removes the active oxygen. In order for humans to sustain life, nutrients such as carbohydrates, proteins, and fats must be ingested in the form of food. Food is bound to oxygen in the body through the respiration during digestion, which is oxidation.

In the process of dioxidation, the residue of active oxygen, which is harmful to our body, is absorbed in our body when it comes out properly, but when it is released in a large amount, the cells are sickened by oxidizing the cells at a high rate.

The fact that our body is aging means that the oxidation progresses like iron is rusted. Antioxidant vitamins such as a large amount of antioxidant intake of unnecessary oxygen from our body to remove the health of the cells is effective.

Therefore, it is excellent in prevention and treatment of various diseases. Antioxidants are an important cause of diseases such as hypertension, diabetes, and arteriosclerosis. Therefore, taking vitamin C and other antioxidant vitamins can be effective.

(1) Prevention of oxidation of edible oil

A study on the antioxidant activity of tea leaves revealed that catechins of soybean oil had strong antioxidative properties and that it was synergistic with caffeine. It showed strong antioxidant effect on vegetable oils such as soybean oil (soybean oil) and vegetable oil and fish oil (fish oil), which were not effective as vitamin E.

(2) inhibition of lipid and lipid peroxidation in the body

In studies of antioxidant activity of catechins, it has been found that E G C G inhibits oxidation of lipids in the liver. The catechin ingredient is said to have a synergistic effect when vitamin E, C, citric acid and tartaric acid coexist.

(3) Prevention of color fading

Carotene, paprika, and other natural pigments that are rapidly fading, it is expected to be effective in improving the quality of beverages and sweets.

(4) Aging inhibition effect and active oxygen elimination

When stressed, adrenaline and noradrenaline are secreted, causing muscle tension and a high level of free radicals. Free eadical and free oxygen generated by my human or external factors can oxidize unsaturated fatty acids in fat to form peroxidized lipids and accumulate or damage them to tissues to prevent aging or adult diseases such as arteriosclerosis, Infarction, gastric ulcer, and allergies.

(5) Blood cholesterol lowering effect

Since hypercholesterolemia is a risk factor for cardiovascular diseases such as atherosclerosis, myocardial infarction and cerebral hemorrhage, it is necessary to maintain normal blood cholesterol levels in prevention of these diseases. The increase in the concentration of cholesterol (cholesterol having a bad influence) added with 0.5 to 2.0% of tea catechin or EGCG was remarkably suppressed.

Especially, EG C G of catechins, which are most abundant in tea, strongly inhibited the absorption of cholesterol in the intestines.

(6) hypertension and hypoglycemic effect

Hypertension is controlled by substances such as ocular tension. In other words, inactive omental tension I is converted into angiotensin II with a strong synergistic effect of blood pressure by angiotensin converting enzyme (ACE). Therefore, it has a blood pressure lowering effect of a compound which inhibits the action of A C E (converting enzyme).

E C G, and E G C G exhibit a significant inhibitory effect on A C E (conversion enzyme). In addition, administration of catechin-added diets to hypertensive spontaneous rats and stroke-induced rats suppressed the increase in blood pressure and delayed the occurrence of stroke in the latter and prolonged life span.

(7) Antibacterial and detoxifying action

Recently, it has been demonstrated that catechins have strong antibacterial and antiviral activity. We found that tea catechins and theaflavins of black tea have strong antimicrobial activity against food poisoning bacteria such as Staphylococcus aureus and V. vulnificus.

Chacachin has also been shown to have a bactericidal and detoxifying effect against pathogenic bacteria such as cholera and heterologous bacteria. Addition of tea catechin solution to influenza viruses A and B completely inhibited the proliferation of virus even at very dilute concentrations.

(8) Inhibitory action of tartar formation

The tooth cavity induces dental plaque formation by streptococus (mutans) dental plaque enzyme, but tea catechins not only have germicidal effect on cavities but also inhibit dental calculus Thereby inhibiting the formation of calculus.

(9) Anti-allergic and immune system activating action

One of the causes of the allergic reaction is that the foreign substance is specifically bound to the immunoglobulin antibody (IgE) attached to the surface of the mast call existing in the tissue, and from the activated mast cell to the allergic symptom And histamine is released to cause inflammation.

Green tea extract and tea catechins were reported to have a histamine-releasing activity in the master capsule. Especially, EG C G showed strong activity.

(10) Bad breath and deodorization

Ammonia, trimethiamine (odorous odor), hydrogenated hydrogen, and methylmercaptane are called the four odors. Tea catechin is a type of flavonoid that has a strong deodorizing effect and effectively removes odor components.

(11) Heavy metal removal effect

Green tea showed strong adsorption of heavy metals. Professor Kimura of Japan has added 0.5g of tea leaves to a sample solution containing 9 kinds of heavy metal ions including cadmium. After mixing for 30 minutes, heavy metals in the filtrate were measured as 77% for cadmium, 80% for lead, 61% for copper % Adsorption rate.

(12) Suppression of body fat accumulation and diet effect

It was confirmed in an animal experiment that absorption of body fat by wetting is suppressed and accumulation of body fat is suppressed. Green tea is a low-calorie drink because it contains almost no calorie-rich ingredients. It is effective in suppressing fat accumulation because it consumes fat when exercising with green tea.

2. Fruit (Organic certified fresh fruit or ordinary fruit, which can be apricot, apple, banana, grape, watermelon, melon, melon, kiwi, orange, pineapple, mango, lemon, peach, papaya, strawberry, plum, List blueberry typical fruit characteristics.

1) Flavor.

Fruits vary slightly depending on the type, but sweet and sour flavor is a typical flavor, depending on the content of citric acid and sugar flavor is influenced.

2) Citric acid

Citric acid (枸祁 acid) is contained in the seeds of fruits and juices in glassy acids, and many kinds of lemons and immature plum (梅实) citrus. In 1953, Dr. Hanskleaves of England received the Nobel Prize for Physics for citric acid cycle theory that citric acid prevents human lactate accumulation and prevents fatigue and aging.

Citric acid inhibits the overproduction of lactic acid (lactic acid) in the process of changing the food into energy (TCA cycle), dissolves carbon dioxide into water, excretes it in vitro, restores fatigue early, To increase the absorption of calcium in the body.

Citric acid pushes the old out of the cell and promotes the metabolism that accepts the new. It keeps the osmotic pressure of the fluid constant, keeps the balance of the acid and the alkali, and has the alkaline blood which increases the antibody ability.

Citric acid in the plum is directly involved in the energy metabolism, and gives the body a revival of fatigue. Citric acid is also associated with iron and vitamin C, so that the iron can be absorbed well.

Citric acid is the most abundant organic acid in citrus fruits as a metabolite of plants and animals in nature.

It is widely used for foods, medicines, and industrial applications due to its acidity, pH adjusting agent, antioxidant, detergent and astringent agent showing a refreshing sour taste. Especially, it is widely used in beverages.

Citric acid was first separated into crystals in lemon juice in 1784 and then synthesized in glycerol. Today, starch, molasses, sugar, etc. are fermented by fungi or yeast.

Citric acid is classified into monohydrate and anhydrous depending on whether water molecules are contained or not. The citric acid is in the form of salts such as sodium citrate, calcium citrate and potassium citrate, and citric acid esters such as citric acid triether and acetyl citrate. Is also used.

Citric acid is a safe food additive specified in F D A as Generally Recognized As Safe (G R A S) and is widely used with its salts and esters.

Citric acid has been extensively studied by the US FDA and the FAO / WHO (World Food Organization), and citric acid has extremely low toxicity and has been shown to be harmless if consumed in moderate quantities. Classified generic salts of citric acid and citric acid as Generally Recognized As Safe (GRAS).

In the 10th report of the FAO / WHO Expert Committee, citric acid, calcium citrate, potassium citrate, and sodium citrate are not toxic to humans and do not limit the daily intake.

3) blueberry (blueberry)

Blueberries Fruit is characterized by small droplets of dark blue anthocyanin pigment, sweet and sour (acidic) acid and slightly acidic taste (stickiness), which can be represented by a delicate scent have.

Sugar, acid, and vitamins change the weight of fruit and the content of citric acid in sugar. The weight of the fruit increases with growth. In this variety, the sugar content of the fruit reaches around 13g.

Organic acid is around 1% on average and varies depending on the degree of ripening. When the content of immature seeds is high, and all of the organic acids are mature, citric acid (83 ~ 93% Acid) and malic acid. When it is ripe, the balance of Tang San is taken and becomes delicious fruit.

The efficacy of blueberry

Blueberry is one of the top ten superfoods selected by Time magazine. It has the highest antioxidant ability, which is superior to any other fruits.

The primary function of the fruit that provides nutrition to a person is vitamins and minerals. Blueberries are richer in vitamins and minerals than any other fruit.

Antioxidant, antiviral, anti-cancer, anti-cancer effect, inhibition of platelet coagulation, strengthening of connective tissues, prevention of retinal degeneration and cataract, urinary retention Treatment of infectious diseases, and suppression of cancer.

4) Citrus

It is an alkaline food, it facilitates metabolism, strengthens the skin and mucous membranes, and prevents colds. It is good for skin beauty and fatigue recovery by the action of vitamin C, and helps absorption of calcium. Vitamin P (Hesperidin) is good for preventing arteriosclerosis and hypertension by suppressing increase of permeability to capillaries. Tangerines are used all the way from the grain to the skin, and dried tangerine shells are called dermis.

Citric acid in citrus is effective in promoting appetite. Citrus as a dessert is good as a nutritious food, and citrus is good for health care of pregnant women because it contains a lot of calcium and vitamins.

Tangerine is an excellent effect for the prevention and treatment of anemia, fatigue is the oxidation of blood, citrus is an alkaline fruit that neutralizes it more than any fruit, and restores fatigue .

Vitamin P, which is only contained in citrus fruits among fruits, protects capillaries and is a good food that does not reappear in hypertension. Citrus is necessary to supply calcium that is absolutely necessary for children in developing age. Also, .

Every bottle starts from a cold. However, a large amount of vitamin C, a tangerine, protects against colds and works well for the health of a weak alkaline constitution is good. Grain-centered diet is easy to slope with acidity, but citrus is a necessary nutrient to improve acidity.

Citrus scent and refreshing taste for those who suffer from carmichine while traveling can refresh the unpleasant mood and alleviate the nuisance pain.

5) Apples.

The apple, called the queen of fruit, contains 85% water and carbohydrates, dietary fiber and vitamins. I am not overburdened with calories of 44 ~ 57 100 per 100g.

The main component of apples is carbohydrates and is a typical alkaline food. Moisture is slightly different for each apple, but about 85%, sugar content 11 ~ 14%, organic acids for 0.2 ~ 0.8% contains sour. Vitamin C in apples is good for skin health and pectin and saccharides help to prevent diabetes. It activates intestinal motility and is good for hypertension and atherosclerosis inhibition. It is also known to have anti-cancer effects.

Pectin, a dietary fiber in apples, increases the beneficial fatty acids that help prevent colon cancer, while a red apple-rich polyphenol ingredient helps produce anticancer substances in the intestines while staying inside the colon.

Apples also prevent breast cancer. Dr. Louis Hai Liu, a team at Cornell University in the United States, divided two groups of experimental rats injected with cancer-causing carcinogens into one group for 24 weeks, while the other group did not. As a result, 81% of the rats not fed the apple extract had fatal cancer of the breast cancer, but the incidence of cancer was significantly lower in the rats fed the apple extract.

If you stay in the colon for a long time, the water is lost and the stiffness becomes harder and smaller, and the constipation gets worse. Because laxatives are resistant, it is better to promote bowel movements by physical activity rather than laxatives or induce bowel movements as food.

The apple pectin ingredient is one of dietary fiber. Dietary fiber absorbs increasing amounts of fats when they eat meat and functions to discharge them out of the body through the stool. It is effective not only for severe constipation but also for diarrhea when eating apple in the morning before Jangwoon - dong 's active breakfast. The pectin ingredient is contained in the shell more.

6) grapes

The grapevine belongs to the fallen leaf tree. It grows on other things with a tendril, the leaf is palmate, and the tip of the leaf is deeply cracked.

Pale green flowers bloom in May-June. Fruits are called grapes and ripen in black, red, yellow green color in August ~ October, just eat, jam and soak. It is grown almost all over the world.

It contains not only a lot of iron, but also acts as a hematopoietic agent to prevent anemia that can occur in pregnant women and women.

Resceralcone has a strong effect on cancer cell suppression and eliminates toxins from the body by the action of organic acids.

Drink long-term grape juice to regulate the action of intestinal enzymes, assisting the absorption of nutrients, restoring the tired body promptly due to the rapid absorption of glucose and fructose, and the glucose is absorbed into the body, Good for

It is made up of glucose and fructose, which do not require any digestion process.

It works well for blood flow, so it helps to urinate well and to improve stamina. Potassium helps diuretic and improves blood circulation and regulates edema.

It helps blood circulation, hematopoiesis, eliminates wastes, keeps skin clean and healthy, and reduces the number of hops in sodium to weaken bones, thus treating osteoporosis and other diseases of menopausal women.

7) Orange

Small trees and shrubs of several species belonging to the citrus family. Or their fruit. The fruit is composed of a skin containing a greasy grease and an inner juicy pulp. Citrus fruits (mandarin) are widely grown in Jeju Island.

Prior to 1920, oranges were generally regarded as edible. Contrary to eating raw food, orange juice has become widespread and consumption per person has increased considerably. Increased awareness of dietary values for citrus also contributed to the increase in orange consumption.

Orange is rich in vitamin C and contains some vitamin A. The most important product made from oranges in the US is frozen concentrated juice, which accounts for about 40% of the orange yield. Essential oil, pectin, sugar-picked bark, and orange marmalade are important by-products.

Tangerine is especially grown to make marmalade, and the waste left in the process is used as feed for livestock.

Orange Representative ingredients are sugar, acid vitamin C fiber, vitamin A folic acid, potassium, flavonoid, and so on.

Vitamin C helps prevent colds and fatigue. Vitamin C inhibits melanin production and prevents skin aging.

It is rich in nutrients such as folic acid, potassium, and fiber, which helps to protect the body function by various diseases such as anemia, scurvy and the like, and the flavonoid is an antioxidant ingredient and it helps cancer prevention by inhibiting cancer cell growth.

Vitamins are abundant, have no fat and cholesterol, help prevent adult diseases, and contain plenty of fiber, which is good for the heart, coronary heart disease, and helps prevent heart disease.

It is rich in fiber, helps to maintain a good body shape with nutrients such as vitamins and nutrients essential for body, which are fullness, maintain stable blood sugar level, and are deficient in weight control.

The blood glucose index, which indicates the rate at which carbohydrates are converted into glucose and absorbed into blood vessels, is relatively low, and it helps diabetics because of the abundance of essential nutrients such as natural fiber, vitamins and enzymes.

The aroma of orange helps stabilize the mind, helping to relieve stress in busy everyday life, and the ingredient called alpha hydroxy acid helps remove the stratum corneum and helps moisturize.

Potassium, and other nutrients that are beneficial to the body. Folic acid helps prevent birth defects if consumed by pregnant women, and lycopene helps prevent men's prostate disease.

As described above, fruits are mostly the same components, and their flavor is different depending on the content of sugar and citric acid, and their effects and functions are slightly different, but most of them contain the same components.

8) Stevioside

Stevioside is a natural sweetener in the leaves of Stevia rebaudiana Bertoni, a perennial herb of the Asteraceae family, which is 200-300 times more sweet than sugar. The country of origin is called Paraguay and in Paraguay it is called "kaah" (stevia), and it is used as a sweetener for tea, coffee and tea.

Dried stevia leaves contain 3 to 8% stevia and sweetness is similar to sugar. Stevia leaves and untreated extracts already have a strong odor and low commercial value. Therefore, stevia leaves are extracted and purified by using hot water, ethanol, methanol, etc. to produce high purity products. However, the cost of raw products is increased due to the refining process.

Stevioside can be used for prevention and treatment of obesity, prevention of tooth decay, and sweetener of diabetic patients. In case of using in food processing, there is no calorie, so it can prevent decay and suppress microbial propagation.

When making ice cream or ice cream, 12 to 13% of sugar is added, and replacing some with stevioside can reduce the calories and improve the cooling sensation. It can be used instead of expensive sorbitol or artificial sweetener saccharin for fish cake, fish sausage, seasoned dried fish, etc. It can also be used for soft drinks, coffee or tea.

In addition, it is possible to increase the taste of the soy sauce. Also, stevioside is suitable for the processing of soy sauce, such as soy sauce, because sugar has no browning reaction with amino acids.

Stevioside seems to be a highly stable natural sweetener that has not yet revealed side effects unlike artificial sweeteners that have been sweet but have had side effects.

Even in the case of South American natives, strawberry leaves were dried and used for hundreds of years, but there was no doubt about its safety. In addition, chronic toxicity tests in Japan also reported that there was no problem with stability. Stevioside, a natural sweetener, is expected to be used in place of artificial sweeteners and sugar. It is a natural sweetener that maintains a sweetness even at high temperatures (300 ° C)

I. Functional properties of the composition

The fruit tea composition by continuous foaming according to the present invention produces a new composition capable of rebuilding the disappearing green tea and black tea industry, and a new flavor by differentiation of taste and a new customer layer is created by the present invention Results.

The fruit tea composition by continuous foaming according to the present invention is a result of the present invention that created a new flavor that transferred the flavor of sweet and sour fruit that the seven and a half billion people of the world,

The fruit tea composition by continuous foaming according to the present invention is created by the foaming according to the present invention which creates a deep flavor with a small amount of green tea, and the dough technique is a new process for green tea to create new economic value This is the result of the present invention.

The fruit tea composition by continuous foaming according to the present invention is a result of the present invention by the effect of newly developing various customer layers with a flavor that matches the taste of both sexes, that is, a new life is born to a product.

In accordance with the present invention, the fruit tea composition by combustion foaming suppresses the propagation of bacteria in the mouth due to the sterilizing power of green tea and the combination of stevioside and citric acid. Even after 4 hours of drinking tea, sweet and sour flavor remains in the mouth, The effect of oral hygiene which can convey love taste to opponent is great.

1. Remaining time of sour sweet flavor

The above sensory test was carried out in the order of 5 hours, 5 hours, 6 hours, 7 hours, and 5 hours before drinking. And the taste in the morning.

2. Comparison effect of disposable tea bag weight

※ The creation of economic value is the result of continuous foaming.

3. Comparison effect of extraction time on water at 8 ~ 10 ℃

4. Comparison effect of flavor

The above-mentioned sensory test is the result of the answer to the above question by paying 10 cups (1,000 cups) of fruit tea and general tea to each 50 housewives in their 30s.

The present invention relates to a fruit tea composition by continuous foaming and a method of manufacturing the same, and the drawings attached hereto are illustrative of specific contents for carrying out the present invention. In addition to understanding the technical idea of the present invention, And the drawings of the present invention should not be construed as limiting the description to the matters described. Fig. 1 shows a fruit tea composition by continuous foaming and a preparation method thereof.

It is to be understood that the present invention is not limited to the following examples, but the present invention is not limited thereto.

end. Fruit tea by continuous foaming (blueberry)

The first step is a step of calculating and sorting a good raw material,

It is a step to select the dried crushed green tea leaves, blue berries, citric acid, and stevioside as representative raw materials of tea all over the world.

The blending ratio for forming the fruit tea composition by continuous foaming was characterized by a total weight of 100% including 60 wt% of crushed green tea leaves, 29.5 wt% of blueberry, 9 wt% of citric acid and 1.5 wt% of stevioside based on the total weight Is a step of calculating the compounding ratio of the fruit tea composition by foaming.

The third step is a step of producing a product that is cut and broken,

In the first step, blueberry is crushed to a size of 15 mesh at a power cutter of 250 rpm to produce a crushed product.

The fourth step is a step of producing a mixed composition,

In the first step, crushed green tea, citric acid, stevioside, and blueberry in the third step are blended in the same amount and ratio as the second step for 5 minutes at a power of 5 horsepower and 250 rpm to produce a new mixed composition.

The fifth step is a step of producing a pressure-transferred product.

In the mixed composition of the fourth step, a pressure of 10 kg / cm < 2 > of the cylinder generated by the power of 5 horsepower and 250 rpm of the superfine screw was adjusted to 5 mm in diameter and 5 mm in diameter, Lt; RTI ID = 0.0 > mm < / RTI >

The sixth step is a step of producing a dry product.

The molded product of the fifth step is dried in a hot air (5.5 to 7.9 m / s) dryer at 60 DEG C for 12 hours to produce a dry product having a moisture content of 10%.

The dry product of the sixth step is continuously foamed at 120 DEG C (the economic value is high since a suitable amount is foamed and discharged automatically when a large amount of the composition is put into the foaming furnace inlet), sterilization and simultaneous sterilization with a diameter of 3 mm and a length of 5 mm Bubbling to form a porous composite in the tissue of the mixed composition, and creating a new mixed water channel (water penetration path) in the composition.

The eighth step comprises the steps of forming a pulverizing composition,

Foaming Mixture Composition of the Seventh Step The powder mixture was pulverized to a size of 10 mesh with a power of 3 horsepower and a power of 250 rpm and homogenized by a homogenizer moving at a power of 3 horsepower and 60 rpm to form a crushing composition with a mesh of 10 mesh.

The pulverizing composition of the eighth step was injected into the filter paper in an amount of 0.5 g each using a disposable automatic tea bag to form a disposable tea bag, and then the bag was poured into a packaging bag of a polyethylene film capable of moisture-proofing and was packaged in 100 paper cases, And then injecting and packaging the product by placing it in a shipping box after automatically printing the date of manufacture, and a process for producing the same.

The fruit tea blurred by continuous foaming has a high effect of restoring fatigue by increasing the functional effect of anthocyanin and the functional effect of green tea. It is convenient to carry, and the effect to be extracted quickly to cold temperature regardless of the seasonal environment This is an effect produced by the invention.

I. Fruit tea (apple) by continuous foaming

The first step is a step of calculating and sorting a good raw material,

It is the stage to select the dried crushed black tea which is the representative raw material of the tea in the world, to select the apple, to select the citric acid, and to select the stevioside as the natural sweetener.

The blending ratio for forming the fruit tea composition by continuous foaming is, in terms of the total weight, a foamed product characterized by a total weight of 100% including 44.5% by weight of crushed black tea, 50% by weight of apple, 2.5% by weight of citric acid and 3% by weight of stevioside Is the step of calculating the compounding ratio of the fruit tea composition by the method of the present invention.

The third step is a step of producing a product that is cut and broken,

In the first step, the selected apple was washed with running water to remove foreign matter on the surface, cut at a cutting height of 10 mm at a power cutter of 250 rpm, and crushed at a size of 10 mesh at a power crusher of 250 rpm It is a generating step.

The fourth step is a step of producing a mixed composition,

In the first step, crushed black tea, crushed apple, citric acid and stevioside are blended in the same amount and proportion as the blend ratio of the second step for 20 minutes at a power of 5 horsepower and 250 rpm to produce a new mixed composition.

The fifth step is a step of producing a pressure-transferred product.

In the mixed composition of the fourth step, a pressure of 15 kg / cm 2 of a cylinder generated by a power of 5 horsepower 250 rpm and a diameter of 5 mm was set to 5 mm and a length of 5 Lt; RTI ID = 0.0 > mm < / RTI >

The sixth step is a step of producing a dry product.

The molded product of the fifth step is dried in a hot air (5.5 to 7.9 m / s) dryer at 70 캜 for 12 hours to produce a dry product having a moisture content of 15%.

The seventh step comprises the steps of forming a foamed mixed composition,

The dried product of the sixth step is sterilized by continuous foaming at 130 DEG C (the economical value is high because a suitable amount is foamed and discharged automatically when a large amount of the composition is put into the foaming furnace inlet), and at the same time, And bubbling to form a foamed mixed composition that forms pores in the tissue of the mixed composition.

The eighth step comprises the steps of forming a pulverizing composition,

Foaming Mixture Composition of the Seventh Step The powder mixture was pulverized to a size of 20 meshes with a power of 3 horsepower and a power of 250 rpm and homogenized with a homogenizer moving at a power of 3 horsepower and 60 rpm to form a pulverized composition by screening 20 mesh.

The pulverized composition of the eighth step was injected into a filter paper in an amount of 0.7 g each using a disposable automatic tea bag to form a disposable filtered tea bag, which was then injected into a packaging bag of polyethylene film capable of moisture-proofing to form disposable tea bags, Inserting the raw material into a shipping box after automatically inspecting the date of manufacture, and automatically packaging the raw material into a shipping box, and a method of manufacturing the same.

The fruit tea apple by the continuous foaming is a product having a high effect of restoring fatigue by increasing the functional effect of apples and the functional effect of apple through the queen of fruits, thereby creating a sweet and sour sweet flavor, and is convenient for carrying, The effect that the tea having the effect of cleaning is quickly extracted into the cold temperature regardless of the seasonal environment is the effect of the present invention.

All. Fruit tea by continuous foaming (citrus or citrus or orange, or lemon)

The first step is a step of calculating and sorting a good raw material,

Organic certified green tea leaves are selected as a representative raw material of tea in the world, Citric acid is selected as an additive to increase the sensation of freshness, and stevioside is selected as a natural sweetener having no change in taste even at high temperature Step.

The blending ratio for forming the fruit tea composition by continuous foaming was 50 wt% of organic ground green tea, 43 wt% of citric acid, 5 wt% of citric acid, 2 wt% of stevioside, 100 wt% % Of the fruit tea composition by foaming.

The third step is a step of producing a product that is cut and broken,

In the first step, the organically certified fresh fruit citrus was washed with purified water flowing through the surface, cut at a cutting height of 3 mm at a power cutter of 250 rpm, and a crushed product was obtained by crushing the cut products at a power crusher of 250 rpm at a size of 10 mesh Step.

The fourth step is a step of producing a mixed composition,

In the first step, the organic powdered green tea, citric acid, stevioside, and fresh citrus fruit are mixed with the same amount and ratio of the second step for 20 minutes at a power of 5 horsepower and 250 rpm to produce a new mixed composition.

The fifth step is a step of producing a pressure-transferred product.

The mixed composition of the fourth step was adjusted to have a diameter of 1 mm and a length of 3 mm at a pressure of 40 kg / cm 2 and a diameter of 1 mm of the outlet of the cylinder, which was generated by rotation of a super- Lt; RTI ID = 0.0 > mm < / RTI >

The sixth step is a step of producing a dry product.

The molded product of the fifth step is dried for 8 hours in a hot air (5.5 to 7.9 m / s) dryer at 70 캜 to produce a dry product having a moisture content of 15%.

The dried product of the sixth step is sterilized by continuous foaming at 140 ° C (the economical value is high since a suitable amount is foamed and discharged automatically when a large amount of the composition is put into the foaming furnace inlet). At the same time, And bubbling to form a foamed mixed composition that forms pores in the tissue of the mixed composition.

The eighth step comprises the steps of forming a pulverizing composition,

The foamed mixed composition of the seventh step is a step of crushing 18 meshes with a power of 3 horsepower of 250 rpm and a homogenizer moving with a power of 3 horsepower of 30 to 125 rpm to form a crushed composition by screening with an 18 mesh mesh.

The pulverized composition of the eighth step was injected into filter paper in an amount of 1 g each using a disposable automatic tea bag to form a filtration tea bag, which was then re-injected into a packaging bag of polyethylene film capable of moisture-proofing to form disposable tea bags, Inspecting the foreign substance, automatically printing the date of manufacture, and then filling and packing the product in a shipping box, and a process for producing the same.

Tea was used as a symbol of wealth in Asia, tea was used in Europe as a symbol of wealth, and the United States won the British War in the War of Independence, popularizing coffee on behalf of tea, The present invention, meeting the popular tastes with the creation of a new composition by the continuous foaming of the new sour sweet love flavor coming to the tea industry, is the result of the present invention that provided the opportunity for new challenges to the dying tea industry .

As a result of present invention, presenting a new route to a production farmhouse having green tea fields left in mountains and fields is a new car that enhances international competitiveness as a new composition leading to the Korean tea industry. It will be a source of revenue.

Jeju is famous for the green tea and citrus production area, but the green tea is not income, the green tea field is changed into a mountain. The hope of increasing the income of farmers is the result of the present invention

The present invention is a new composition that satisfies the needs of Russian culture and contributes greatly to the export of tea to the cultural and geographical characteristics of supply of scarce vitamins in winter with green tea and lemon in Russia.

Claims

The fruit tea composition by continuous foaming contains 60 to 44.5% by weight of one of crushed green tea and black tea based on the total weight, and apricot, apple, banana, grape, watermelon, melon, melon, kiwi, orange, pineapple, mango, lemon, Characterized by a total weight of 100% comprising 29.5 to 50% by weight of one of peach, papaya, strawberry, plum, mandarin, citrus, jujube and blueberry, 10 to 0.5% by weight of citric acid and 0.5 to 5% by weight of stevioside &Lt; / RTI >

A method for producing a fruit tea composition by continuous foaming comprising the following steps (1) to (9):
(1) selecting dried green tea and black tea as raw materials for constituting the composition of the present invention, selecting one fresh fruit, selecting citric acid, and selecting stevioside;
(2) The raw material mixing ratio in step (1) is 60 to 44.5% by weight of one of crushed green tea and black tea, 29.5 to 50% by weight of fresh fruits, 10 to 0.5% by weight of citric acid, 0.5 to 5% 0.0 >%< / RTI > by weight of the fruit tea composition;
(3) One of the fresh fruits selected in the above step (1) was cut at a cutting height of 3 to 10 mm at a power cutter of 250 rpm, and the cut products were crushed at a power crusher of 250 rpm to a size of 10 to 100 mesh. ;
(4) The method according to any one of (1) to (5), wherein the crushed green tea of step (1), one of black tea, citric acid, stevioside and the crushed product of step Minute to produce a new mixed composition;
(5) The mixed composition of step (4) was adjusted to a pressure of 1 to 100 kg / cm 2 of the cylinder and a diameter of the discharge hole of 1 to 5 mm by a power of 5 horsepower and a rotation speed of 250 rpm, To form a molded product having a length of 3 to 10 mm;
(6) producing the dried product of step (5) with a dry moisture content of 5 to 20% for 8 to 18 hours with a drier at 60 to 70 ° C;
(7) a step of sterilizing the dried product of step (6) by continuous foaming at 100 to 150 ° C and simultaneously forming a continuous foamed mixed composition having a diameter of 3 to 10 mm and a length of 5 to 10 mm;
(8) The continuous foamed mixed composition of step (7) is pulverized with a power of 3 horsepower at 250 rpm by a pulverizer and 5 to 100 mesh of a homogenizer with a power of 3 horsepower at 30 to 125 rpm. ;
(9) The pulverizing composition of the step (8) is injected into square, triangular and circular filter paper by 0.5 to 3 g with a tea bag to form a disposable tea bag, and further, an infused tea bag is formed in the bag of a polyethylene film capable of moisture- And a step of inspecting foreign matters after the printing of the dies, and a method for producing the same.