1351254 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。 【先前技術】 [0002] 按，神農本草經中記載：「神農嚐百草，日遇七十1351254 VI. Description of the Invention: [Technical Field of the Invention] [0001] The present invention relates to a method for producing GABA mulberry tea, and more particularly to a GABA having r-aminobutyric acid which can relax body and mind. The method of manufacturing mulberry tea. [Prior Art] [0002] According to, Shennong Materia Medica records: "Shen Nong tastes the grass, the sun meets 70
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，但後來一般人僅將茶當作一 種嗜好性飲料，漸漸將其具有的保健功效遺忘，現今在 工商社會的競爭下，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 以一種相當生活化的角色溶入於每個家庭中，而茶的享 受與藝術，隨各人的感受有所不同，但無論甚樣，品茗 的確是一門藝術，能使人與人之間的往來更深刻，這種 藝術往往可從「敬杯」與「回杯」之間看到。 [0003] 上述之茶依製造方法與發酵程度的不同，可分為綠 茶，紅茶，青茶，白茶，黃茶和黑茶六大類：綠茶是一 種不發酵的茶，具有香高、味醇、形美、耐沖泡等特點 ，在製作時需經過殺青、揉捻、乾燥的過程；紅茶是一 種全發酵的茶，發酵度為80〜90%，其與綠茶的區別在於 紅茶加工時不經殺青，而用萎凋使鮮葉失去一部分水分 098109504 表單編號 A0101 第 4 頁/共 16 頁 0982015641-0 1351254Two poisons, get tea and solve it. It can be seen that in ancient times, tea has been known to have many therapeutic effects and used tea as a medicine. However, most people only use tea as a hobby drink, and gradually forget the health benefits they have. Nowadays, in the competition of business and industry, a large number The work, entertainment and complicated personnel relations make 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 benefit of life, it is a kind of use. The thirst-quenching drink, the best gift for the hospitality and the best additions to the bar, so the tea is dissolved in every family in a fairly life-like role, and the enjoyment and art of tea, with each person Feelings are different, but no matter what, the quality is indeed an art, which can make people's contacts more profound. This kind of art can often be seen between "Grand Cup" and "Back Cup". [0003] The above-mentioned tea manufacturing method and the degree of fermentation can be divided into six categories: green tea, black tea, green tea, white tea, yellow tea and black tea: green tea is a non-fermented tea, has a high fragrance, tastes alcohol, It is characterized by beauty and resistance to brewing. It needs to go through the process of killing, simmering and drying. Black tea is a kind of fully fermented tea with a fermentation degree of 80~90%. The difference between it and green tea is that black tea is processed without any killing. With the withering, the fresh leaves lose part of the water 098109504 Form No. A0101 Page 4 of 16 0982015641-0 1351254
，再揉捻，然後發酵，使茶多酚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。 [0004] 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r-胺基丁酸〔 GABA〕之佳葉龍茶。 [0005] 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 A01O1 第 5 頁/共 16 頁 0982015641-0 1351254 質較為穩定，又為考慮充填氣體之安全性與成本，目前 皆以成本紅安全性高軌氣树，這是現行佳葉龍茶 製造最普遍採行的方法。 阔 然而，上述之佳錢茶在實際使用㈣候會有下列 之缺失： [_ h上述之佳葉龍茶所具有<GABA含量不高，·但商品 化佳葉龍茶至少每100公克乾茶需含15〇呢以上之㈣八， 往往無法達到此一最低含量標準。 剛 2.上述之佳葉龍茶是在厭氧狀態下製成，很容易帶 一股_臭味，讓—般消費者普遍不能接受，降低了商 業上之競爭力。 【發明内容】 闺 是故，本發明鑑於上述之缺點，以提供-種GABA桑, then simmer, and then ferment, the tea polyphenols are oxidized into red compounds and accumulate in the leaves, thereby forming red soup, red leaves; green tea is a semi-fermented tea, the fermentation degree is 30~60%, is between green tea A kind of tea between black tea and black tea, which is rich in green tea and sweet alcohol in black tea. The leaves are green in the middle and the leaves are red. Therefore, there is a "green leaf red rim", such as bag seed, black Long et al; white tea is a lightly fermented tea with a fermentation degree of 20~30%. It is not fried when processed. Only the leaves with delicate leaves and full of hair are dried or simmered with simmer, so that the white hair is complete. Preserved, such as silver needles; yellow tea is micro-fermented tea, the degree of fermentation is 10~20%, in the process of tea making, through the stagnation pile yellow, thus forming yellow leaves, yellow soup, such as Bei Maojian, Junshan silver bud, etc. Black tea is a fermented tea with a fermentation degree of 100%. The raw materials are coarse and old, and the fermentation time is long during processing, so that the leaves are dark brown, such as Pu'er tea. [0004] 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 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 the residual oxygen in the barrel and keep the oxygen for a long time. In the state, it is allowed to stand for about six hours, and then it can be made into a tea leaf containing r-aminobutyric acid (GABA) by killing cyanine, sputum and drying. [0005] However, in actual operation, in order to avoid the oxygen-containing air outside the barrel entering the vacuum barrel, the nitrogen is generally filled with nitrogen, carbon dioxide or other blunt gas, and the pressure of the closed barrel is greater than the pressure outside the barrel. It can ensure that the closed barrel is really anaerobic, so the manufactured Jiayelong tea 098109504 Form No. A01O1 Page 5 of 16 0982015641-0 1351254 is more stable, considering the safety and cost of filling gas, currently All of them are cost-red safety and high-grade gas trees, which is the most common method used in the manufacture of the current Jiaye Longcha. However, the above-mentioned good money tea will have the following defects in actual use (4): [_ h The above-mentioned Jiayelong tea has <GABA content is not high, but commercialized Jiayelong tea at least every 100 grams dry Tea needs to contain more than 15% (four) eight, often can not reach this minimum standard. Just 2. The above-mentioned Jiayelongcha is made under anaerobic conditions, and it is easy to bring a scent, which is generally unacceptable to consumers, and reduces the competitiveness of the business. SUMMARY OF THE INVENTION The present invention has been made in view of the above disadvantages to provide a kind of GABA Sang.
樹茶之製造方法，該製造方法係具有卜胺基丁酸之營養 成分’可以抑制或ia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，並具有醣類 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，且具有詞、鋅、卜聪氧野錢素之營養成分 ’能抑制醣類之吸收而降低血糠。 [0010] 本發明之GABA桑樹茶之製造方法較佳實施例的特徵 在於其主要係先採集桑樹之枝葉等桑樹原料後，將該 等桑樹原料置於室内靜置萎 >周4〆6小時而蒸散水份，以 便於揉捻成條，且利用高壓桶成大型真空袋真空再充氮 氣靜置8〜10小時而進行—次麻氧發酵，使得該等桑樹 098109504 表單蝙號A0101 第6頁/共16頁 0982015641-0 1351254 [0011]·· [0012] [0013]The method for producing tree tea, which has the nutrient component of aminobutyric acid, can inhibit or excessively excites nerve cells, thereby allowing the drinker to be quiet, peaceful and relaxed, and having sugar The nutrients can enhance the taste of the taste and improve the taste. It is easier for the drinker to accept, and the nutrient composition of the word, zinc and bucking oxygen can inhibit the absorption of sugar and reduce blood stasis. [0010] A preferred embodiment of the method for producing GABA mulberry tea of the present invention is characterized in that it mainly collects mulberry material such as mulberry leaves and leaves, and then places the mulberry material in the room for standing and stagnation > 4 〆 6 hours The transpiration water is so as to be smashed into strips, and the high-pressure barrel is used to form a large vacuum bag and vacuum-filled with nitrogen for 8 to 10 hours to carry out the anaerobic fermentation, so that the mulberry 098109504 form bat number A0101 page 6 / Total 16 pages 0982015641-0 1351254 [0011]··· [0012] [0013]
[0014] [0015] 098109504 原料内含之麵胺酸〔Glutamic acid〕轉化成τ-胺基丁 酸〔7"-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、初揉检、初乾燥、 再揉捻、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麵胺酸〔Glutamic acid〕經 由麵胺酸脫缓酶〔Glutamic acid decarboxylase, 表單編號A0101 第7頁/共16頁 0982015641-0 1351254 ·· -· GAD〕所催化而脫去一個羧基變成胺基丁酸〔7_ aminobutyric acid, GABA〕，反應機制為麵胺酸—τ -胺基丁酸+ C02，但若是在有氧條件下，r-胺基丁酸 很快就會在GABA轉胺酶〔GABA aminotransferase〕 的作用下轉變成玻珀酸半搭〔Succinic seraialdehyde 〕，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T-胺基丁酸 主要存在於人體的小腦皮質、脊髓和視網膜中，是脊髓 動物中輕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，可以抑制或阻 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r-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— 三所示，該等桑樹原料所製成之τ-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 > •φ [0016] 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 > [0017] 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8〜10小時，可增加麩胺酸轉化成τ -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 > 表單編號A0101 第8頁/共16頁 0982015641-0 1351254 [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τ-胺基丁酸之 含量； [0020] 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， [0021] i.初揉捻：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； , [0022] - 〆 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； [0023] 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； φφ [0024] 1.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 0 [0025] 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： [0026] 標準營養成分表〔乾燥桑葉1 0 0 g中〕 蛋白質 2 1 · 1 g 098109504 表單編號A0101 第9頁/共16頁 0982015641-0 1351254 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 mg ·« 鎂 6 0 0 mg 鈉 5 0 0 mg 咖'^因 0 mg [0027] 桑葉茶的礦物質成分〔單位mg/ 1 Ο 0 g〕[0015] 098109504 Glutamic acid contained in the raw material is converted into tau-aminobutyric acid (GABA), and the mulberry material is placed in the room for 1 to 2 hours. After that, 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 anaerobic fermentation to increase the 7-aminobutyl group. The content of the acid is finally subjected to scavenging, preliminary inspection, initial drying, re-drying, and drying to form a finished product. [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 For 8 to 10 hours, the Glutamic acid contained in the mulberry material is passed through a Glutamic acid decarboxylase (Form No. A0101, page 7 / 16 pages 0982015641-0 135 1254 ·· -· GAD] catalyzed and removed a carboxyl group to become aminobutyric acid [7-aminobutyric acid, GABA], the reaction mechanism is folic acid-τ-aminobutyric acid + C02, but under aerobic conditions , r-aminobutyric acid will soon be converted into a Succinic seraialdehyde under the action of GABA aminotransferase, so it must be reacted in a nitrogen-filled environment to make GABA transaminase Loss of activity can lead to the accumulation of 7-aminobutyric acid, while T-aminobutyric acid is mainly found in the cerebellum, spinal cord and retina of the human body. It is an inhibitory conductor of the junction of the light nerve and nervous system in spinal cord animals. It is also the most important substance that inhibits the transmission of nerve signals in the human body. It can inhibit or block the excessive excitement of nerve cells, so it can calm, calm and relax the drinker's body and mind. If the body lacks r-aminobutyric acid, get some The probability of mental illness will increase, and please refer to Appendix III. The content of tau-butyric acid produced by these mulberry materials will be much higher than that of tea leaves made from tea. The benefits of the drinker will be more obvious. • φ [0016] d. - Secondary aerobic agitation: The mulberry material is placed in the room for 1 to 2 hours, and then placed in a wave machine to stir to improve the quality of the finished product. And flavor > [0017] e. Secondary anaerobic fermentation: the mulberry material is placed in a container, vacuumed and then filled with nitrogen, and allowed to stand for 8 to 10 hours to increase the conversion of glutamic acid to tau-amine Increase the 7-aminobutyric acid content by the ratio of acid; [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 to stir to improve the finished product. Quality and flavor 098109504 > Form No. A0101 Page 8 of 16 0982015641-0 1351254 [0019] g. Three anaerobic fermentation: Put the mulberry material into the container, vacuum and refill with nitrogen, and let stand 8~ 10 hours to increase the content of τ-aminobutyric acid; [0020] h. fried cyanine: such as pot type, trough type cyanine and drum type cyanine, the temperature needs to be high first and then low to destroy the mulberry raw materials The activity of the "enzyme" improves the quality of the finished product, [0021] i. The first time: to shape the strip or spherical shape of the mulberry leaf A process also plays an important role in improving the taste of the finished product. It destroys the mulberry leaf tissue by pressure, causes the tea juice to flow out, performs the necessary oxidation, and the tea juice overflows and adheres to the leaf surface to increase the color and flavor concentration; [0022 ] - 〆j. Initial drying: Before drying, the block should be unblocked to avoid the mulberry tree material forming a block, the tea soup is turbid, and then baked by a baking machine to fix the quality, and the moisture of the mulberry material is evaporated, which can be reduced. [0023] k. Re-twisting: to improve the color and aroma concentration of the finished product, and to make the mulberry leaves tightly rolled into a strip, the appearance is beautiful; φφ [0024] 1. Re-drying: to ensure the finished product For the type and quality, if the mulberry branch is used as the raw material, the finished product can be ground into a powder. [0025] When used, the appropriate amount of the mulberry material can be flushed into boiling water for five minutes. Drinking, because mulberry leaves and mulberry tea contain the following nutrients: [0026] Standard nutrient table [dry mulberry 1 0 0 g] Protein 2 1 · 1 g 098109504 Form No. A0101 Page 9 of 16 Page 0982015641-0 1351254 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 ·« Magnesium 6 0 0 mg sodium 5 0 0 mg coffee '^因 0 mg [0027] Mineral composition of mulberry leaf tea (unit mg / 1 Ο 0 g)
鉀 鈣 鱗 鎂 硫 二氡化石圭 鈉 鋁 鐵 猛 棚 鋅 2 8 11 2 2 10 3 8 2 2 6 9 13 4 12 3 19.1 13.5 11.2 10.0 5 . 8 2. 4 098109504 表單編號A0101 第10頁/共16頁 0982015641-0 1351254Potassium, Calcium, Magnesium, Sulfur, Bismuth, Fossil, Sodium, Aluminium, Iron, Barium, Zinc 2 8 11 2 2 10 3 8 2 2 6 9 13 4 12 3 19.1 13.5 11.2 10.0 5 . 8 2. 4 098109504 Form No. A0101 Page 10 / Total 16 pages 0982015641-0 1351254
銅 0. 5 7 鉻 0 _ 0 3 [0028] 其令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，且飲用者係可從中攝取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 、奸、鎂、妈、鋅、鐵、填、纖維、蛋白質、維他命C、 r-胺基丁酸以及卜脫氧野尻黴素〔DNJ〕等營養成分， 其中之鈣可以穩定情緒，防止因為焦躁而吃得過多，同 時也可以穩定血壓，而辞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，細嚼慢嚥 ，仔細品嘗食物之味道，可以防止因為吃得太快而攝取 過多，至於1-脫氧野尻黴素則可抑制醣類之吸收而降低 血糖，就能避免中性脂肪之增加，所以能避免血液濃稠 而預防動脈硬化，且該等桑樹原料係完全不含咖啡因， 即使長期飲用也不會發生上瘾和一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〔反射亢進〕、失眠和心悸等症狀。 [0029] 然而前述之實施例或圖式並非限定本發明之產品態 樣、厭氧發酵次數或沖泡方式，任何所屬技術領域中具 有通常知識者之適當變化或修飾，皆應視為不脫離本發 明之專利範疇。 [0030] 由上述之元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11頁/共16頁 0982015641-0 1351254 [0031] 1.本發明係將桑樹之枝葉等桑樹原料進行厭氧發酵 ，使得該等桑樹原料内含之麩胺酸轉化成7"-胺基丁酸， 是脊髓動物中極神經和神經系統結合點的抑制性傳導物 ，可以抑制或阻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。 [0032] 2.本發明之桑樹原料係可生成極高含量之7 -胺基丁 酸，使得成品之T-胺基丁酸含量將遠高於現有之佳葉龍 茶，對於飲用者之益處將更為明顯。 •41 [0033] 3.本發明之桑樹原料具有醣類之營養成分，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。 [0034] 4.本發明之桑樹原料具有鈣之營養成分，可以穩定 情緒，防止因為焦躁而吃得過多，同時也可以穩定血壓 [0035] 5.本發明之桑樹原料具有辞之營養成分，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°燕，仔細品嘗食物之味道，可以防止 因為吃得太快而攝取過多。 [0036] 6.本發明之桑樹原料具有卜脫氧野尻黴素之營養成 分，可抑制醣類之吸收而降低血糖，就能避免中性脂肪 之增加，所以能避免血液濃稠而預防動脈硬化。 [0037] 7.本發明之桑樹原料係完全不含咖啡因，即使長期 飲用也不會發生上癮和一系列的身體與心理的不良反應 0982015641-0 第12頁/共16頁 ，比如神經過敏、易怒、焦慮、震顫、肌肉抽搐〔反射 098109504 表單編號 A0101 1351254 宄進〕、失眠和心惊等症狀。 [0038] 综上所述，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 φ'φ [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】 098109504 表單編號A0101 第13頁/共16頁 0982015641-0Copper 0. 5 7 Chromium 0 _ 0 3 [0028] The sugar of the present invention can enhance the sweet taste of the present invention and improve the mouthfeel, which is more easily accepted by the drinker, and the drinker can take 7-aminobutyric acid therefrom. And let the state of mind and body calm and relax, while reducing the risk of mental illness, and these mulberry raw materials will also produce sodium, rape, magnesium, mother, zinc, iron, filling, fiber, protein, vitamins after brewing. C, r-aminobutyric acid and deoxygenated noxamycin (DNJ) and other nutrients, of which calcium can stabilize the mood, prevent eating too much because of anxiety, but also stabilize blood pressure, and the words can satisfy the taste The result is that the salt, sugar, and fat can be inhibited, and the taste of the food can be carefully tasted to prevent excessive intake due to eating too fast. The 1-deoxynojirimycin can inhibit the sugar. Absorption and lowering blood sugar can avoid the increase of neutral fat, so it can avoid blood thickening and prevent arteriosclerosis, and these mulberry raw materials are completely free of caffeine, even if they are consumed for a long time. Addiction and a series of physical and psychological side effects, such as nervousness, irritability, anxiety, tremors, muscle convulsions [hyperreflexia], insomnia and heart palpitations and other symptoms. [0029] However, the foregoing embodiments or drawings are not intended to limit the product aspect of the present invention, the number of anaerobic fermentations, or the manner of brewing, and any suitable change or modification of those having ordinary knowledge in the art should be regarded as not departing. The patent scope of the invention. [0030] From the above-described component composition and implementation description, the present invention has the following advantages compared with the prior art: 098109504 Form No. A0101 Page 11 of 16 0982015641-0 1351254 [0031] The invention carries out anaerobic fermentation of mulberry raw materials such as branches and leaves of mulberry trees, so that the glutamic acid contained in the mulberry material is converted into 7"-aminobutyric acid, which is the inhibition of the binding point of the polar nerve and the nervous system in the spinal cord animal. The conductive substance can inhibit or block the excessive excitement of the nerve cells, thus allowing the drinker's physical and mental state to be quiet, peaceful and relaxed. [0032] 2. The mulberry raw material of the invention can produce a very high content of 7-aminobutyric acid, so that the T-aminobutyric acid content of the finished product will be much higher than the existing Jiayelong tea, and the benefit to the drinker. Will be more obvious. • 41 [0033] 3. The mulberry material of the present invention has a nutrient composition of sugar, which can enhance the taste of the taste and improve the taste, and is more easily accepted by the drinker, and is of great commercial value. [0034] 4. The mulberry raw material of the present invention has calcium nutrient component, can stabilize mood, prevent eating too much because of eschar, and can also stabilize blood pressure [0035] 5. The mulberry material of the present invention has the nutritional component of the word, Satisfying the taste to the light food, the result is that it can inhibit the intake of salt, sugar, and fat, and chew slowly and taste the taste of the food to prevent excessive intake due to eating too fast. [0036] 6. The mulberry material of the present invention has a nutrient component of deoxyxanthin, which can inhibit the absorption of sugar and lower blood sugar, thereby avoiding an increase in neutral fat, thereby preventing blood thickening and preventing arteriosclerosis. [0037] 7. The mulberry material of the present invention is completely free of caffeine, and does not cause addiction and a series of physical and psychological adverse reactions even after long-term drinking. 0982015641-0 Page 12 of 16 such as nervousness, Irritable, anxious, tremor, muscle twitching [reflection 098109504 form number A0101 1351254 hyperthyroidism], insomnia and convulsions. [0038] In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific method disclosed therein has not been seen in similar products, nor has it been disclosed before the application, and has completely complied with the patent. The provisions and requirements of the law, the application for invention patents in accordance with the law, and the application for review, and the grant of patents, are truly sensible. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a manufacturing flow chart of the present invention φ′φ [0040] Annex 1: Report of the analysis result of the mulberry branch of the present invention [0041] Annex 2: Analysis result of the mulberry leaf powder of the present invention Report ^ [0042] Annex III: Report on the analysis result of mulberry leaves of the present invention [Description of main component symbols] 098109504 Form No. A0101 Page 13 of 16 0982015641-0