JPH06292547A - Beverage containing flower of prunus lannesiana var. steciosa and its production - Google Patents

Abstract

PURPOSE:To obtain a beverage capable of retaining the floral color of Prunus lannesiana var. steciosa by floating the flower of the Prunus lannesiana var. steciosa in a posture at the time of flowering and dissolving the aroma of the flower in the liquid. CONSTITUTION:This beverage is obtained by plucking a flower of Prunus lanneisana var. steciosa, placing the resultant flower in an aqeuous solution of honey and royal jelly and sterilizing the prepared mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an aroma nutritional beverage using odor cherry blossoms and honey in the field of non-alcoholic beverages.

[0002]

2. Description of the Related Art It is known that the flowers of Yaezakura are picked at the time of flowering, salted and placed in a hot water bath for drinking, and the leaves of Oshima Yamazakura are salted and stored, which is suitable for covering the rice cake. On the other hand, there are about 30 types of scented cherry trees, of which about 6 types are suitable for the Tohoku region, but foods using the scent of this scented cherry tree are not well known. In particular,
The cherry blossoms are flooded by water and lose their shape, so they are preserved and salted. However, the whole flowers are flattened and the three-dimensional beauty at the time of flowering is lost. There is a demand for the emergence of a beverage food that retains its fragrance, color and aesthetics by being suspended in a liquid in its appearance at the time of flowering.

[0003]

The problem to be solved by the present invention is to suspend the three-dimensional posture of the odor cherry blossoms in a liquid while maintaining the odor and color of the odor cherry blossoms and to maintain the nutritional value. It aims to provide high drinks. The scented cherry blossoms referred to in the present invention refer to male and female stamens, petals, sepals, flower stalks, etc., and to the portion preceding the floral pattern.

[0004]

[Means for Solving the Problems] Means taken by the present invention to solve the above-mentioned problems are as follows.
The picked flowers are put in an aqueous solution of honey and royal jelly at a suitable concentration and sterilized for a short time. A citric acid solution, a vitamin C solution, and salt are used for retaining the color of flowers and preserving them.

[0005]

According to the above-mentioned means, the aqueous solution of honey and royal jelly penetrates into the male and female stamens, petals, flower stalks, etc., which are the roots of the aroma, depending on the concentration, and the viscosity of the aqueous solution causes the flowers to bloom. Floating, aqueous honey, royal jelly dissolves aroma and retains color. On the other hand, it becomes a honey drink with the aroma of cherry blossoms. Therefore, the problem to be solved by the present invention is solved by the above means.

[0006]

EXAMPLE An example of the present invention will be described. Among the scented cherry varieties that are suitable for the Tohoku region, there are Suruga dionymia in the Satozakura series, Oyamazakura in the Oyamazakura series, and Oosawazakura, Kinugasa in the Oshimazakura series,
There are Kotohira and Kenroken Kugai. These were obtained by sensory evaluation tests such as coumarin-like, sweet, fresh, green, powdery and fruity.

At the time of blossoming of the above-mentioned cherry blossoms, the flowers are picked up with pollen. This is because pollen also serves as an aroma source and a nutrition source. At that time, the flowers are taken before the floral patterns because the floral patterns are easily discolored. Next, 30 g of honey (sugar content 80) and 10 g of royal jelly were mixed with water in a bottle to obtain a total amount of 300.
cc, 30 pieces (about 0, 2 g) of the above-mentioned thinned flowers are put into this, sealed, sterilized at 60 ° C. for 15 minutes, allowed to cool and stored.

[0008] In the above, by adding a small amount of salt, citric acid solution, and vitamin C solution to the aqueous solution, it is possible to maintain the antioxidative property, the storage property and the moisturizing property of the color.

Upon drinking, since the sweetness is light, it can be drunk as it is or mixed with alcohol.

The present invention can be applied to edible flowers having aroma other than the scented cherry blossoms.

[0011]

[Effects of the Invention] The scented cherry blossoms can be poured into a cup together with the liquid in the form of flowering, and a drink with high nutritional value can be drunk while observing the appearance, aroma, color and moisture of the flowers.

Claims (4)

[Claims] 1. A drink containing a scented cherry blossom, which is obtained by sterilizing a flower picked from a scented cherry in an aqueous solution of honey and royal jelly. 2. The scented cherry blossom beverage according to claim 1, wherein the aqueous solution is mixed with an antioxidant and a preservative. 3. A drink with an odorous flower, which is obtained by picking up an edible plant flower that has the same aroma as an odorous cherry flower, and sterilizing it by putting it in an aqueous solution of honey and royal jelly. 4. A scented cherry blossom is placed in an aqueous solution of honey and royal jelly and sterilized and sealed to float the blossom in a posture at the time of blooming and dissolve the aroma of the blossom to retain the color of the blossom. A method for producing a drink containing scented cherry blossoms.