201034579 六、發明說明： 【發明所屬之技術領域】 [0001] 本發明係有關於一種GABA桑樹茶之製造方法，尤其 是指一種具有r-胺基丁酸之營養成分，可以放鬆身心狀 態之GABA桑樹茶之製造方法。 [0002] °〇 〇 [0003] 098109504 I无前技術J 按’神農本草經中記載：「神農嗜百草，日遇七十 二毒，得茶而解之。」可見在古代就已經知道茶具有許 多療效作用而把茶當藥飲，但後來-般人僅將茶當作L 種啥好性飲料，漸漸將其具有的保健功效遺忘，現今在 商社會的競爭下，大量的工作、應酬與複雜的人事關 係讓現代人每天都承受著各種形式的壓力，而茶具備生 津解渴、保健益身的功能，可以幫助人們克服各種挑戰 如生活中的益友一樣，是一種用來解渴的飲料、做為 待客的見面禮以及消遣抬槓時最好的添加料所以茶是 =一種相當生活化的角色溶入_個家庭中，而茶的享 術’隨各人的感受有所*同，但無論甚樣，品名 龜p Η藝術，能使人與人之間的往來更深刻，這種 往可從「敬杯」與「回杯」之間看到。 茶，j *依t造方法與發酵程度的*同，可分為綠 種不發：#条’白茶，黃茶和黑茶六大類：綠茶是- ，在製作時心味醇、形美、晰泡等特點 種全發酵㈣殺青、聽、乾燥的過程；紅茶是一 紅茶加=發酵度為8°〜W，其與綠茶的區別在於 和那工時不經主 ,月，而用萎凋使鮮葉失去一部分水分 表單蝙號ΑΟίοι 第4頁/共16頁 0982015641-0 201034579 ❹◎ [0004] ◎❹ [0005] ，再揉检，然後發酵，使茶多紛氧化成紅色的化合物而 積累在葉片中，從而形成紅湯、紅葉；青茶是屬半發酵 的茶，其發酵度為30〜60%，是介於綠茶與紅茶之間的一 種茶類，既有綠茶的鮮濃，又有紅茶的甜醇，其葉片中 間為綠色，葉緣呈紅色，故有「綠葉紅鑲邊」之稱，例 如包種、烏龍等；白茶屬輕度發酵的茶，發酵度為20〜 30%，加工時不炒不揉，只將細嫩、葉背滿是茸毛的茶葉 曬乾或用文火烘乾，而使白色茸毛完整的保留下來，例 如銀針等；黃茶是微發酵的茶，發酵度為10〜20%，在製 茶過程中經過悶堆渥黃，因而形成黃葉、黃湯，例如北 毛尖、君山銀芽等；黑茶屬後發酵的茶，其發酵度為 100% ，原料粗老，加工時堆積發酵時間較長，使葉色呈 暗褐色，例如普洱茶等。 另一種型式之佳葉龍茶，與一般茶葉製造最大之不 同點係多了一道「嫌氣處理」〔又稱嫌氣發酵或厭氧發 酵〕之步驟，該佳葉龍茶之製造，通常係在茶菁採摘進 廠後，將茶菁放進一可耐高壓的密閉桶中，再以真空馬 達將桶内的空氣抽盡，避免有氧氣殘存在桶内，保持長 時間之無氧狀態，靜置約六小時以上，然後再依一般茶 葉製造之殺菁、揉捻、乾燥即可製成含有T-胺基丁酸〔 GABA〕之佳葉龍茶。 然而實際操作時，為避免桶外之含氧氣空氣進人真 空桶内，一般常以氮氣、二氧化碳或其它鈍氣充填密閉 桶内，並保持密閉桶之壓力大於桶外之氣壓，如此可確 保密閉桶真正在厭氧狀態，這樣製造出來的佳葉龍茶品 098109504 表單編號A0101 第5頁/共16頁 0982015641-0 201034579 質較為穩定，又為考慮充填氣體之安全性與成本，目前 、成本低且安全性南的氮氣充填，這是現行佳葉龍茶 製&最普遍採行的方法。 …'而’上述之佳葉龍茶在實際使用的時候會有下 之缺失： U上述之佳葉龍茶所具有之GABA含量不高，但商品 化佳葉龍茶至少每100公克乾茶需含15〇mg以上之gaba， 往往無法達到此一最低含量標準。 °〇 [0008] [0009]201034579 VI. Description of the Invention: [Technical Field of the Invention] [0001] The present invention relates to a method for producing GABA mulberry tea, in particular to a nutrient having r-aminobutyric acid, which can relax the body and mind. The method of manufacturing mulberry tea. [0002] °〇〇[0003] 098109504 I No prior art J According to the 'Shen Nong's Herbal Classics record: "Shen Nong's herbicides, the day is seventy-two poisonous, get tea to solve it." It can be seen that in ancient times, tea has been known. Many kinds of curative effects use tea as a medicine, but later, people only use tea as a kind of good drink, and gradually forget the health benefits. Nowadays, under the competition of commercial society, a lot of work, entertainment and The complicated personnel relationship makes modern people bear various forms of pressure every day. Tea has the functions of quenching thirst and health and benefiting the body. It can help people overcome various challenges, such as the beneficial friends in life. It is a kind of drink used to quench their thirst. It is the best addition to the hospitality ceremony and the refreshing bar when the bar is lifted. So tea is a kind of life-like role that dissolves into a family, and the tea enjoyment is different with everyone’s feelings, but no matter what In the same way, the name of the turtle, the art of the turtle, can make the exchanges between people more profound. This can be seen between the "Grand Cup" and the "Back Cup". Tea, j * according to the method of production and the degree of fermentation *, can be divided into green species are not issued: #条' white tea, yellow tea and black tea six categories: green tea is -, in the production of heart-flavored, beautiful, The characteristics of full-fermentation such as clear foam (4) the process of killing, listening and drying; black tea is a black tea plus = fermentation degree is 8 ° ~ W, which differs from green tea in that it does not pass the main, month, but withered Fresh leaves lose part of the moisture form bat number ΑΟίοι Page 4 of 16 pages 0982015641-0 201034579 ❹ ◎ [0004] ◎ ❹ [0005], and then sputum, and then fermented, so that the tea is oxidized into red compounds and accumulated in In the leaves, the red soup and the red leaves are formed; the green tea is a semi-fermented tea with a fermentation degree of 30 to 60%, which is a kind of tea between green tea and black tea, which is rich in green tea and black tea. The sweet alcohol has a green leaf in the middle of the leaves and a red edge. Therefore, it is called "green leaf red rim", such as bag seed, oolong, etc.; white tea is a lightly fermented tea with a fermentation degree of 20 to 30%. Do not fry when processing, only dry the tea leaves with delicate leaves and full of hair, or dry them with simmer. The white fur is completely preserved, such as silver needles; the yellow tea is micro-fermented tea, the degree of fermentation is 10~20%, and after the tea making process, the yellow leaves and yellow soup are formed, for example, the northern tip, Junshan silver buds; black tea genus post-fermented tea, the degree of fermentation is 100%, the raw materials are coarse and old, the processing time is longer during the processing, so that the leaves are dark brown, such as Pu'er tea. Another type of Jiayelong tea, the biggest difference from the general tea manufacturing, is the addition of a "small gas treatment" (also known as anaerobic fermentation or anaerobic fermentation). The manufacture of the Jiayelong tea is usually After the tea is picked into the factory, the tea is put into a sealed bucket that can withstand high pressure, and then the air in the barrel is exhausted by a vacuum motor to avoid oxygen remaining in the barrel and maintain a long-term anaerobic state. After being placed for more than six hours, it can be made into a tea leaf containing T-aminobutyric acid [GABA] by killing cyanine, sputum and drying. However, in actual operation, in order to avoid the oxygen-containing air outside the barrel entering the vacuum barrel, it is common to fill the sealed barrel with nitrogen, carbon dioxide or other blunt gas, and keep the pressure of the closed barrel larger than the pressure outside the barrel, thus ensuring the sealing. The barrel is really in an anaerobic state, so the Jiayelong tea 098109504 is produced. Form No. A0101 Page 5 of 16 0982015641-0 201034579 The quality is relatively stable, and the safety and cost of filling gas are considered. Currently, the cost is low. And the safety of nitrogen filling in the south, this is the most commonly used method of the current Jiayelong tea system & ...'And the above-mentioned Jiayelong tea will have the following defects when it is actually used: U The above-mentioned Jiayelong tea has a low GABA content, but the commercial Jiayelong tea needs at least every 100 grams of dry tea. Gaba containing more than 15 mg often fails to meet this minimum standard. °〇 [0008] [0009]
2.上述之佳葉龍茶是在厭氧狀態下製成，很容易帶 股問酸臭味，讓一般消費者普遍不能接受，降低了商 業上之競爭力。 【發明内容】 —是故，本發明鑑於上述之缺點，以提供一種⑽八桑 樹^之製造枝，該製造方法係具有卜胺基丁酸之營養 成刀’可以抑制或阻斷神絰醫胞邊丧鼻眷I因此可以讓 的身心狀態寧靜、平和及放鬆下來，並具有醣類 去^成分’可以增進甘味而改善口感，較易於讓飲用 者=受，且具林、鋅、卜脫氧野额素之營養成分 ’月b抑制_之吸收而降低血糖。 本發明之GABA桑樹茶之製造方法較佳實施例的特徵 其主要係趣集桑樹之枝葉等桑樹原料後，將該 桑’ί原料置於至内靜置萎m〜6小時而蒸散水份，以 倾雜成條，且利用高壓桶或大Μ空袋真空再充氮 孔靜置8 1〇小時而進行一次厭氧發酵，使得該等桑樹 098109504 表單編號Α010Ι 第6頁/共16頁 0982015641-0 201034579 [0011] C〇 [0012] [0013] 〇G [0014] [0015] 原料内含之麵胺酸〔Glutamic acid〕轉化成胺基丁 酸〔r-aminobutyric acid, GABA〕，再將該等桑樹 原料靜置於室内1〜2小時後，置於浪菁機内攪拌，以進 行一次有氧攪拌而改善成品之品質與風味，接著再進行 二次厭氧發酵、二次有氧攪拌與三次厭氧發酵，以提高 7-胺基丁酸之含量，最後進行炒菁、初揉捡、初乾燥、 再揉检、再乾燥而形成成品。 【實施方式】 為令本發明所運用之技術内容、發明目的及其達成 之功效有更完整且清楚的揭露，茲於下詳細說明之，並 請一併參閱所揭之圖式及圖號： 首先，請參照第一圖所示，本發明之GABA桑樹茶之 製造方法係包含以下步驟： a. 採集桑樹原料：桑樹原料之中除了根部以外，桑 枝、桑葉之有效化學成分高，都很適合作為本發明之原 料，若是以桑枝作為原料之情況下，則先將桑枝進行切 片； b. 萎凋：將該等桑樹原料置於室内靜置萎凋4〜6小 時而蒸散水份，減少細胞張力，使硬脆葉梗呈凋謝柔軟 ，以便於揉捻成條； c. 一次厭氧發酵：將該等桑樹原料放入高壓桶或大 型真空袋等容器後抽真空再充氮氣，並靜置8〜10小時， 使得該等桑樹原料内含之麩胺酸〔Glutamic acid〕經 由麵胺酸脫叛酶〔Glutamic acid decarboxylase, 098109504 表單編號A0101 第7頁/共16頁 0982015641-0 201034579 GAD〕所催化而脫去一 —aci广基變成”胺基丁酸〔广 -胺基丁酸+ co2，_eGABA〕，反應機制為楚胺酸巧 t 右疋在有氧條件下，r-胺基丁酸 极快就會在GABA轉胺酶〔GABA aminotransferase〕 的作用下轉變成琥珀酸半醛〔Succinic Seraiaidehyde 〕，所以必須在充滿氮氣之環境下反應，令GABA轉胺酶 失去活性始能造成7_胺基丁酸之積聚，而胺基丁酸 主要存在於人體的小腦皮質、脊髓和視網祺中，是脊髓2. The above-mentioned Jiayelongcha is made under anaerobic conditions, and it is easy to bring acid and smell, which is generally unacceptable to the general consumers and reduces the competitiveness of the business. SUMMARY OF THE INVENTION - Therefore, in view of the above disadvantages, the present invention provides a manufacturing branch of (10) mulberry tree, which is a nutrient-forming knife of acetobutyric acid, which can inhibit or block the oracle I can smother my nose, so I can calm down, calm down and relax, and have the sugar to remove the ingredients to improve the taste of the taste and improve the taste. It is easier for the drinker to accept, and has the forest, zinc, and deoxygenated wild The nutrient component of the amount of 'month b inhibition _ absorption reduces blood sugar. The preferred embodiment of the method for producing GABA mulberry tea of the present invention is mainly characterized in that the mulberry tree material such as the mulberry tree leaves and the like is used, and the mulberry material is placed in the interior for a period of m to 6 hours to evaporate the water. An anaerobic fermentation was carried out by pouring into a strip and using a high pressure drum or a large empty bag vacuum refilling nitrogen hole for 8 1 hour, so that the mulberry tree 098109504 form number Α 010 Ι page 6 / a total of 16 pages 0982015641- [0011] [0015] [0015] [0015] The raw material contained in the acid acid (Glutamic acid) is converted to aminobutyric acid (GABA), and then After the mulberry material is placed in the room for 1 to 2 hours, it is stirred in a wave machine to improve the quality and flavor of the finished product by aerobic stirring, followed by secondary anaerobic fermentation, secondary aerobic stirring and three times. Anaerobic fermentation to increase the content of 7-aminobutyric acid, and finally to the finished product by frying the cyanine, preliminary drying, initial drying, re-inspection, and drying. [Embodiment] For a more complete and clear disclosure of the technical content, the purpose of the invention and the effects thereof achieved by the present invention, the following is a detailed description, and please refer to the drawings and drawings: First, as shown in the first figure, the method for producing GABA mulberry tea of the present invention comprises the following steps: a. collecting mulberry raw materials: in addition to the roots of mulberry raw materials, the effective chemical components of mulberry branches and mulberry leaves are high, both It is very suitable as the raw material of the present invention. If the mulberry branch is used as the raw material, the mulberry branch is first sliced; b. withering: the mulberry material is placed in the room and allowed to wither for 4 to 6 hours to evaporate the water. Reduce the cell tension, make the hard and crisp leaf stalks fade and soft, so as to facilitate the smashing; c. An anaerobic fermentation: put the mulberry raw materials into a high pressure barrel or a large vacuum bag and other containers, vacuum and then fill the nitrogen, and static Set for 8 to 10 hours, so that the glutamic acid contained in the mulberry material is passed through a face acid decarboxylase (Glutamic acid decarboxylase, 098109504 Form No. A0101 Page 7 of 16 098201 5641-0 201034579 GAD] catalyzed and removed - aci broad base changed to "amino-butyric acid [Gian-Aminobutyric acid + co2, _eGABA], the reaction mechanism is cholinic acid t right 疋 under aerobic conditions , r-aminobutyric acid is converted to succinic Seraiaidehyde very quickly under the action of GABA aminotransferase, so it must be reacted in a nitrogen-filled environment to lose GABA transaminase. Activity can cause the accumulation of 7-aminobutyric acid, while aminobutyric acid is mainly found in the cerebellar cortex, spinal cord and retina of the human body.
[0016][0016]
動物中樞神經和神經系統結合點的抑制性傳導物，也是 抑制人體神經訊息傳遞的最重要的物質，可以抑制或陴 斷神經細胞過度興奮，因此可以讓飲用者的身心狀態寧 靜、平和及放鬆下來，如果身體缺少7—胺基丁酸，得到 一些精神方面疾病的機率就會增加，並請參照附件一〜 二所示’該等桑樹原料所製成之胺基丁酸含量將遠高 於茶葉製成之佳葉龍茶，對於飲用者之益處將更為明顯 d. —次有氧攪拌：將該等桑樹原料靜置於室内1〜2 小時，再置於浪菁機内攪拌’以改善成品之品質與風味 [〇〇1了] e.二次厭氧發酵：將該等桑樹原料放入容器後抽真 空再充氮氣，並靜置8〜1〇小時’可增加麩胺酸轉化成r -胺基丁酸之比例而提高7 -胺基丁酸含量； [0018] f.二次有氧攪拌：將該等桑樹原料靜置於室内1〜2 小時，再置於浪菁機内攪拌，以改善成品之品質與風味 098109504 表單编號A0101 第8頁/共16頁 0982015641-0 201034579 [0019] g.三次厭氧發酵：將該等桑樹原料放入容器後抽真 空再充氮氣，並靜置8〜10小時，以提高7-胺基丁酸之 [0020] . [0021] [0022] [0023] O Q [0024] [0025] [0026] 098109504 含量； h. 炒菁：如鍋式、槽式殺菁與滾筒式殺菁，溫度需 先高後低，以破壞該等桑樹原料中「酶」的活性，提高 成品之品質； i. 初揉检：為塑造桑葉之條狀或球狀外形的一道工 序，對提高成品滋味也有重要作用，其係以壓力破壞桑 葉細胞組織，使茶汁流出，進行必要氧化作用，且茶汁 溢出黏附葉表，可增進色香味濃度； j. 初乾燥：烘乾前應先解塊，避免該等桑樹原料結 成塊狀、茶湯混濁，再利用烘培機烘培，固定品質，且 該等桑樹原料之水分蒸發，可縮小體積而令外型固定； k. 再揉捻：增進成品之色香味濃度，並可令桑葉緊 捲成條、外型美觀； l. 再乾燥：可確保成品之外型與品質，若是以桑枝 作為原料之情況下，亦可將成品進行研磨而成為粉末狀 〇 於實施使用時，可先將適量之該等桑樹原料沖入沸 水，泡五分鐘後飲用，由於桑葉與桑葉茶含有如下所示 之營養成分： 標準營養成分表〔乾燥桑葉1 0 0 g中〕 蛋白質 2 1 · 1 g 表單编號A0101 第9頁/共16頁 0982015641-0 201034579 脂質 3 • 6 g 灰分 1 3 • 6 g 纖維 9 • 7 g 醣類 4 9 • 4 g 維他命C 1 0 0 0 mg 鉀 2 8 0 0 mg 鐵質 4 4 mg 磷 2 3 8 mgThe inhibitory conductance of the central nervous system and nervous system junctions of animals is also the most important substance that inhibits the transmission of nerve signals in the human body. It can inhibit or break the excessive excitement of nerve cells, thus allowing the drinker's physical and mental state to be quiet, peaceful and relaxed. If the body lacks 7-aminobutyric acid, the chances of getting some mental illness will increase, and please refer to Annexes I to II. 'The content of aminobutyric acid produced by these mulberry materials will be much higher than that of tea. The good leaf dragon tea made will be more obvious for the drinker. d. - aerobic agitation: the mulberry material is placed indoors for 1 to 2 hours, and then placed in the wave machine to stir to improve the finished product. Quality and flavor [〇〇1] e. Secondary anaerobic fermentation: Put the mulberry material into the container, vacuum and refill with nitrogen, and let stand for 8~1 〇 hours to increase the conversion of glutamic acid to r - a ratio of aminobutyric acid to increase the 7-aminobutyric acid content; [0018] f. secondary aerobic stirring: the mulberry material is placed in the room for 1 to 2 hours, and then placed in a wave machine, stirred, To improve the quality and flavor of the finished product 098109504 Form No. A0101 Page 8 of 16 0982015641-0 201034579 [0019] g. Three anaerobic fermentation: put the mulberry material into a container, vacuum and refill with nitrogen, and let stand for 8 to 10 hours, Raising 7-Aminobutyric Acid [0020] [0020] [0023] [0024] [0025] [0025] [0026] 098109504 content; h. fried cyanine: such as pot type, trough type cyanine and drum type Killing the cyanine, the temperature needs to be high first and then low to destroy the activity of the "enzyme" in the mulberry raw materials and improve the quality of the finished product; i. preliminary inspection: a process for shaping the strip shape or spherical shape of the mulberry leaf, It also plays an important role in improving the taste of the finished product. It destroys the mulberry leaf cell tissue by pressure, causes the tea juice to flow out, performs necessary oxidation, and the tea juice overflows and adheres to the leaf surface to enhance the color and flavor concentration; j. Initial drying: before drying First, the block is removed to prevent the mulberry materials from forming into a lump, the tea turbidity is turbid, and then baked by a baking machine to fix the quality, and the moisture of the mulberry material is evaporated, the volume can be reduced and the shape is fixed; k. Improve the color and fragrance concentration of the finished product, and make the mulberry leaves roll into strips, Beautiful appearance; l. Re-drying: It can ensure the appearance and quality of the finished product. If the mulberry branch is used as the raw material, the finished product can be ground into a powder. When it is used, the appropriate amount can be used first. The mulberry material is washed into boiling water and soaked for five minutes. The mulberry leaf and mulberry leaf tea contain the following nutrients: Standard nutrient table [dry mulberry leaves 100 g] Protein 2 1 · 1 g Form number A0101 Page 9 of 16 0982015641-0 201034579 Lipid 3 • 6 g Ash 1 3 • 6 g Fiber 9 • 7 g Sugar 4 9 • 4 g Vitamin C 1 0 0 0 mg Potassium 2 8 0 0 mg Iron 4 4 mg phosphorus 2 3 8 mg
鎂 納 咖啡因 6 0 0 mg 5 0 0 mg 0 mg [0027] 桑葉茶的礦物質成分〔單位mg/ 1 Ο 0 g〕Magnesium caffeine 600 mg 5 0 0 mg 0 mg [0027] Mineral composition of mulberry leaf tea (unit mg / 1 Ο 0 g)
鉀 2 8 1 1 鈣 2 2 1 0 鱗 3 8 2 鎂 2 6 9 硫 1 3 4 二氧化硅 1 2 3 鈉 1 9. 1 鋁 1 3. 5 鐵 1 1 . 2 猛 1 0. 0 蝴 5 . 8 鋅 2. 4 表單編號A0101 第10頁/共16頁 098109504 0982015641-0 201034579 [0028] 銅 鉻 0. 5 7 0.0 3 其中之醣類係可增進本發明之甘味而改善口感，較 易於讓飲用者所接受，且制者係可從中攝取7-胺基丁 酸而讓身心狀態平和及放鬆下來，同時可降低精神方面 疾病的罹患機率，而該等桑樹原料於沖泡後也將產生鈉 卸鎮、每、鋅、鐵、磷、纖維、蛋白冑、維他命C、Potassium 2 8 1 1 Calcium 2 2 1 0 Scale 3 8 2 Magnesium 2 6 9 Sulfur 1 3 4 Silica 1 2 3 Sodium 1 9. 1 Aluminum 1 3. 5 Iron 1 1 . 2 Fierce 1 0. 0 Butterfly 5 8 Zinc 2. 4 Form No. A0101 Page 10 of 16 098109504 0982015641-0 201034579 [0028] Copper Chromium 0. 5 7 0.0 3 Among them, the sugar can improve the sweetness of the present invention and improve the taste, making it easier to make Accepted by the drinker, and the system can take 7-aminobutyric acid from it to calm and relax the mind and body, and at the same time reduce the risk of mental illness, and the mulberry material will also produce sodium after brewing. Unloading town, every zinc, iron, phosphorus, fiber, peptone, vitamin C,
r_胺基丁酸以及卜脫氧野尻黴素〔dnj〕等營養成分， 其中之#5可以穩定情緒，防止因為焦躁而吃得過多，同 時也可以穩定血I，輯可使味覺滿足於清淡之食物， 結果就能夠抑制鹽分、砂糖、脂肪之攝取量，細嚼慢審 ，仔細品嘗食物之味道，可以防土因為吃得太快而攝取 過多至於1-脫氧野尼黴素則可抑制糖類之吸收而降低 糖就^避免中性脂肪之增加，所以能避免血液濃祠 〇〇 [0029] 而預防動脈硬化，且該等桑樹原料係完全不含咖钟因， P使長期飲用也不會發生上瘾和—系列的身體與心理的 不良反應，比如神經過敏、易怒、焦慮、震顫、肌肉抽 搐〔反射宄進〕'失眠和心悸等症狀。 “前述之實_或圖式並非限林發明之產品態 樣、厭氧發酵次數或沖泡以，任何技術領域中具 有通常知識者之適當變化或修飾1應視為不脫離本發 明之專利範。 由上述之it件組成與實施說明可知，本發明與現有 方法相較之下，本發明具有以下之優點： 098109504 表單編號A0101 第丨1頁/共16頁 [0030] 201034579 [0031] 1.本發明係將桑狀枝葉等減職進行厭氧 ，使得該等桑樹原料内含之麩胺酸轉化成r〜胺基丁醆 是脊聽動物巾料經和神㈣統結合㈣抑龍傳導物 ，可以抑制或阻斷神經細胞過度興奮，因此可 者的身心狀態寧靜、平和及放鬆下來。 以讓飲用 [0032] ©0 [0033] [0034] [0035] ❹❹ [0036] [0037] 098109504 2.本發明之桑樹原料係可生成極高含量之卜胺基丁 酸’使得成品之r-胺基丁酸含量將遠高於現有之佳葉龍 命，對於飲用者之益處將更為明顯。 Μ 3. 本發明之桑樹原料具有糖類之營養成分可以增 進甘味而改善口感，較易於讓飲用者所接受，極具商業 上之價值性。 4. 本發明之桑樹原料具有約之營養成分，可以穩定 情緒’防止因為焦躁而吃得Μ，㈣也可以穩定金壓 〇 ，.本發明之桑樹原料具有鋅之營養成分，可使味覺 之於清淡之食物，結果就能夠抑制鹽分、砂糖、脂肪夂攝取量，細嚼慢嗓，仔細0 ‘此 -.、仔細-嘗食物之味道，可以防止 1乙诗太快而攝取過多。 分，可桑㈣料具有卜脫氡野級素之營養成 之，P制醣類之吸收而降低血糖，就能避免中性脂肪 斤以能避免企液濃稍而預防動脈硬化。 飲用7也本發明之桑樹原料係完全不含㈣因，即使長期 ，比如t會發生上瘾和"'系列的身體與心理的不良反應 表單編號咖 焦慮、震顫、肌肉抽搐〔反射第12頁/共16頁 0982015641-0 201034579 亢進〕、失眠和心悸等症狀。 [0038] 綜上所述，本發明實施例確能達到所預期之使用功 效，又其所揭露之具體方法，不僅未曾見諸於同類產品 中，亦未曾公開於申請前，誠已完全符合專利法之規定 與要求，爰依法提出發明專利之申請，懇請惠予審查， 並賜准專利，則實感德便。 [0039] 【圖式簡單說明】 第一圖：本發明之製造流程圖 [0040] 附件一：本發明之桑枝分析結果報告 [0041] 附件二：本發明之桑葉粉分析結果報告 、 [0042] 附件三：本發明之桑葉分析結果報告 【主要元件符號說明】 ❹❹ 098109504 表單編號A0101 第13頁/共16頁 0982015641-0Nutrients such as r_aminobutyric acid and budeoxynojirimycin (dnj), among which #5 can stabilize the mood, prevent eating too much because of eschar, and also stabilize blood I, and the taste can satisfy the light taste. Food, the result can inhibit the intake of salt, sugar, fat, chewing slowly, carefully taste the taste of food, can prevent the soil because eating too fast and too much intake as far as 1-deoxynomycin can inhibit the sugar Absorbing and lowering the sugar ^ avoiding the increase of neutral fat, so it can avoid blood concentration [0029] and prevent arteriosclerosis, and these mulberry raw materials are completely free of cacao, P makes long-term drinking will not occur Addiction and - series of physical and psychological adverse reactions, such as nervousness, irritability, anxiety, tremors, muscle twitching [reflexive hyperactivity] 'insomnia and palpitations. “The foregoing _ or schema is not limited to the product aspect of the invention, the number of anaerobic fermentations or the brewing, and any appropriate change or modification of any one of the technical fields is considered to be without departing from the patent scope of the present invention. It can be seen from the above composition and implementation description that the present invention has the following advantages compared with the prior art: 098109504 Form No. A0101 Page 1 of 16 [0030] 201034579 [0031] The invention adopts anaerobic reduction of mulberry branches and the like, so that the glutamic acid contained in the mulberry raw materials is converted into r~aminobutyric acid, which is a combination of the ridges of the animal and the gods (four). It can inhibit or block the excessive excitement of nerve cells, so the physical and mental state of the person can be calm, calm and relaxed. To drink [0032] ©0 [0033] [0035] 00 [0036] [0037] 098109504 2 The mulberry raw material of the invention can produce a very high content of aminobutyric acid', so that the r-aminobutyric acid content of the finished product will be much higher than the existing good leaf dragon life, and the benefit to the drinker will be more obvious. Μ 3. The mulberry material of the present invention has sugar The nutrients can enhance the taste of the taste and improve the taste, and are more easily accepted by the drinker. It is of great commercial value. 4. The mulberry material of the present invention has about nutrients, which can stabilize the mood and prevent eating due to anxiety. (4) It is also possible to stabilize the golden sputum. The mulberry raw material of the present invention has the nutrient composition of zinc, which can make the taste of the food to light, and as a result, can inhibit the intake of salt, sugar, and fat sputum, and slowly chew, carefully 0 'This-., carefully-taste the taste of food, can prevent 1 E. poetry too fast and ingest too much. Min, can be mulberry (four) material has the nutrition of the 氡 氡 wild grade, the absorption of P sugar reduces blood sugar It can avoid neutral fat pounds to avoid the concentration of the liquid and prevent arteriosclerosis. Drinking 7 also the mulberry raw material of the invention is completely free of (four) causes, even if long-term, such as t will be addictive and "'series of body And the psychological adverse reaction form number of coffee anxiety, tremor, muscle twitching [reflection page 12 / a total of 16 pages 0982015641-0 201034579 hyperthyroidism], insomnia and palpitations and other symptoms. [0038] In summary, this hair The embodiments can achieve the expected use efficiency, and the specific methods disclosed are not only found in similar products, but also have not been disclosed before the application. Cheng has fully complied with the requirements and requirements of the Patent Law. The application for the invention patent, please review the application, and grant the patent, it is really sensible. [0039] [Simple description of the drawing] First: The manufacturing flow chart of the present invention [0040] Annex I: The mulberry branch of the present invention Analysis result report [0041] Annex II: Report of analysis results of mulberry leaf powder of the present invention, [0042] Annex III: Report of analysis results of mulberry leaves of the present invention [Description of main component symbols] 098 098109504 Form No. A0101 Page 13 of 16 Page 0982015641-0