KR101849848B1 - Manufacturing method freezing petal and thereof use - Google Patents

Abstract

The present invention relates to a method for producing a frozen petal leaf and, more particularly, to a method for producing a frozen petal leaf by spraying a coating liquid onto the petal (step 1); Drying the petals coated with the coating solution of step 1 as ultraviolet rays at a low temperature (step 2); And rapid freezing of the dried petal of step 3 (step 3).
The method for producing frozen petal of the present invention can preserve the shape and fragrance of an edible flower without damaging it. In addition, the coating solution used in the present invention can help prevent fragrance and estrogens, which may be volatilized, coated on the petal surface, from being destroyed. This can dramatically improve the shelf life and destruction of nutrients, which were disadvantages of conventional edible flower distribution, and can be usefully used in the food industry using horticultural crops.

Description

TECHNICAL FIELD The present invention relates to a method for manufacturing a frozen petal,

The present invention relates to a method for preserving a useful ingredient for a long time without damaging the shape of an edible petal.

Historically, ancient Indians have used flowers for food, and in Japan, they have been using rape flowers and chrysanthemums for a long time. However, recently, as the flowers have been widely used as edible materials in earnest, the general perception of flowers which have been mainly used for ornamental use is gradually getting broken. Flowers that are used for food are characterized by various nutrients with good fragrance. However, not all flowers are edible, and flowers that are poisonous or sprinkled with pesticides are unsuitable for food.

Flowers that can be edible now include roses, pansies, chrysanthemums, etc. Generally, edible flowers are dried or dried (3-10 times or more repeatedly used in pre-heat) to be used for flowers. In the field of cosmetics and medicine, there is a case of extracting functional ingredients of flowers such as polyphenols and vegetable estrogens and using them as raw materials.

There are about 28 kinds of edible flowers certified by KFDA, and it is said that hundreds of flowers are used for edible food all over the world. Edible flowers are used as various cooking materials according to diverse food culture, and according to the kinds of flowers, consumers are looking for food using flowers due to unique ingredients, fragrance and color.

Despite the functional and sensory properties of edible flowers, edible flowers used as food are currently only available in the form of flowers or dried forms, making it difficult to apply them to a variety of foodstuffs such as beverages, liquids, dressings, and sauces. In addition, there is a problem in that the flowering time or shipment time is determined, and the flavor is drastically lowered due to oxidation of the material during collection and distribution.

In recent years, edible flowers have been extracted as food, such as beverages and syrup, by extracting color, aroma, and functional components by hot water extraction method, but it is difficult to realize the inherent flavor and color of the material because of high loss of volatile components in the extraction process. And there is only a processing method that does not maintain the shape of flowers that can be edible but extracts only floral fragrance through processing.

Korean Patent Application No. 10-2013-0102461 discloses a method for preparing a medicinal ingredient extract; Drying the chrysanthemum after firstly pouring the chrysanthemum into the prepared medicinal plant extract solution; Pouring the dried chrysanthemum into boiling water secondarily and then cooling; Mixing the chrysanthemum with one or more selected from honey and sugar, and aging for 2 to 4 months; And a step of filtering the aged syrup stock solution.

Background of the Invention [0002] The prior art relates to a method for removing toxic substances from chrysanthemums using a medicinal plant extract, and this method is used only for flowers that need to remove toxic substances. Therefore, the prior art has narrow application range and is an invention different from the object to be achieved by the present invention.

It is an object of the present invention to provide a method for manufacturing a frozen flower petal in which the shape and taste of the petal can be maintained while the storage stability of the petal is improved.

In order to accomplish the above object, the present invention provides a method for manufacturing a petal, comprising the steps of: (1) spraying a coating liquid onto a petal; Drying the petals coated with the coating solution of step 1 as ultraviolet rays at a low temperature (step 2); And rapid freezing of the dried petal of step 3 (step 3).

The coating solution of step 1 is mixed with oligosaccharides, distilled water and directional extracts. It is preferable that the oligosaccharide is at least 50% by weight. The oligosaccharide may be selected from the group consisting of chitooligosaccharides, isomaltooligosaccharides, xylooligosaccharides, fructooligosaccharides, Can be used.

In the step 2, the low temperature is preferably 10 to 15 占 폚.

The present invention also provides a frozen petal tea produced by the method of the present invention.

The present invention provides a method for preserving flower shape and fragrance which can be edible without damaging the present invention. The coating solution used in the present invention is a flower flower which is coated on the surface of a petal and can be volatilized, and a useful component such as estrogen Can be prevented from being destroyed. This can dramatically improve the shelf life and destruction of nutrients, which were disadvantages of conventional edible flower distribution, and thus can be usefully used in the food industry using horticultural crops.

Step 1 is a step of spraying the coating liquid onto the petals.

The petal may be any of petals which are recognized as being edible by the pet foodservice. Preferably, the petal may be an azalea, chrysanthemum, acacia, camellia, amber, plum, peach, apricot, begonia, pansy, rose, geranium, jasmine, And more preferably a rose or pansy.

The coating liquid is composed of oligosaccharide, distilled water and directional extract. The oligosaccharide is preferably 50% by weight, more preferably 50 to 60% by weight in the whole mixture in order to facilitate spraying. If the oligosaccharide content is less than 50% by weight, it is difficult to expect a desired effect in the present invention. If the oligosaccharide content is more than 60% by weight, the coating liquid may be difficult to be injected into the microparticle size due to the viscosity of the oligosaccharide.

The oligosaccharide may be chitooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide and the like, preferably chitooligosaccharide. Glucose-like monosaccharides are easy to use because they are easy to use, but oligosaccharides are characterized by the fact that microorganisms do not grow well due to long chains. In particular, chitooligosaccharide with functional substances binds to the cell membrane to inhibit microorganisms, so that it acts to increase the preservation of petals through antibacterial action.

The oriental extract is used to add the flavor of the frozen petal, and the oriental extract may be the one extracted from the petal. The oriental extract was prepared by mixing 1 part by weight of purified water and 1 to 2 parts by weight of oligosaccharide per 1 part by weight of flower, adding a mixture of flower, purified water and oligosaccharide into a high pressure extractor at a pressure of 1.2 to 1.6 atm, ~ 60 ℃ reaction conditions. The flower extract thus obtained is rapidly cooled for 2 to 3 minutes at a temperature of -25 to -15 캜 to minimize the loss of aroma, taste, and useful components present in the extract, and stabilize it, .

The flowers used for the production of the oriental extract are preferably the same flowers as the frozen flower petals. At this time, the directional extract is preferably 1 to 3% by weight based on the total weight of the coating liquid.

It is preferable that the coating liquid of the present invention is sprayed on the petal micro-sized. This is to ensure that the sprayed liquid can be evenly distributed on the surface of the petals and to prevent aggregation by water droplets.

The step 2 is a step of drying the petals coated with the coating solution as ultraviolet rays at a low temperature.

According to step 1, the coating solution should be dried to maintain the roundness of the petals, and ultraviolet rays may be dried at a low temperature in the present invention. When the petals of a plant are dried at a high temperature, the water evaporates quickly, making it difficult to maintain its shape. Accordingly, in order to maintain the petal shape, the present invention is dried at a low temperature of 10 to 15 DEG C while irradiating ultraviolet rays. The ultraviolet rays can extend the preservation period of the petals by sterilizing viruses, bacteria, fungi and the like remaining in the petals. The time for drying while irradiating with ultraviolet rays at a low temperature is preferably selected according to the degree of the applied coating liquid, more preferably not exceeding 30 minutes. This is because, if the drying time is prolonged, the coating liquid can be dried well, but the pigment of the petal may be destroyed due to ultraviolet rays.

Step 3 is a step of rapid freezing of the dried petals.

The moisture of the coating liquid evaporates on the petal surface through step 2, and only the oligosaccharide and oriental extract components may remain. In particular, the oligosaccharide can harden the petal so that the shape of the petal can be maintained. Since the oligosaccharide-coated petal has an effect of enhancing storage stability and inhibiting tearing of ice crystals in plant tissues and destroying the tissue, the step of ultraviolet drying at a low temperature of step 2 is a step of rapidly freezing the petals This is a necessary step. The freezing temperature and time are preferably varied depending on the size of the petal applied.

The frozen petal produced by the above method can be coated with the surface of a petal as a coating liquid to maintain its shape, and the growth of microorganisms can be inhibited by the characteristics of oligosaccharides. In addition, the ultraviolet rays that are injected during the drying of the coating liquid can help to remove bacteria, fungi, and the like which cause the decay of the plant, which may delay food corruption. In the present invention, rapid freezing can be performed to further increase the freshness of the coated petals. However, the frozen petals of the present invention can be used for the horticulture and the food industry because they have a high freshness and a storage period of one year or more, although they are disadvantageous in that they can be costly for rapid distribution. .

The present invention also provides a frozen petal tea.

The frozen flower petal produced by the method of the present invention can be applied in various ways depending on the material to be added, and can be used as it is in a manufactured state. The frozen petal tea can be taken by putting the frozen state in cold water or hot water. It can be used for drinking water, deinking agent, cocktail, dressing, mixed sauce, yoghurt, ice cream, cake, iced water. For example, when used in a cocktail, a frozen flower petal may be added to a cocktail made by mixing various fruits to produce a colorful color cocktail.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.

< Manufacturing example  1> Manufacture of rose flower extract

Roses were purchased from organic cultivated roses directly from cultivators. Only the petals were removed from the flowers, and the rose was washed three times with water in which the baking powder was dissolved. Then, 10 g of rose petals washed once with purified water were prepared. 10 ml of purified water and 10 ml of chitooligosaccharide (10 brix) were mixed in the rose petal, and the mixture was placed in a high-pressure extractor and extracted at a low temperature. 20 ml of the rose flower extract was prepared by reacting under a pressure condition of 1.2 atm and a temperature of 40 ° C for 60 minutes, followed by rapid cooling for 2 minutes at -20 ° C.

< Manufacturing example  2> Manufacture of pansy flower extract

20 ml of pansy flower extract was prepared in the same manner as in Preparation Example 1, except that the pansy flower petal was used.

< Example  1> Manufacture of frozen rose petals

Roses were purchased directly from cultivators, and only the petals were removed from the flowers and washed three times in water containing baking powder. This was washed once with purified water once and 1,000 g of rose petals were prepared. 200 ml (10 brix) of a coating solution was prepared by mixing 100 ml (20 brix) of chito oligosaccharide, 1 ml of the rose flower extract of Preparation Example 1, and 99 ml of purified water in a 500 ml container. The coating solution was sprayed onto rose petals using a micro-atomizer and dried in an ultraviolet chamber set at 10 캜 for 20 minutes. After 20 minutes, the coated rose petals were placed in a rapid freezer set at -70 ° C to produce frozen rose petals.

< Example  2> Manufacture of frozen pansy petals

A frozen pan flower petal was prepared in the same manner as in Example 1, except that the pansy petal and the pansy extract of Preparation Example 2 were used.

< Comparative Example  1> Manufacture of frozen rose petals

100 ml of glucose (20 brix), 1 ml of the rose flower extract of Preparation Example 1 and 99 ml of purified water were mixed to prepare a coating solution. A frozen rose petal was prepared in the same manner as in Example 1 except that this coating solution was used.

< Comparative Example  2> Manufacture of frozen pansy petals

100 ml of glucose (20 brix), 1 ml of the rose flower extract of Preparation Example 1 and 99 ml of purified water were mixed to prepare a coating solution. A frozen pansy petal was prepared in the same manner as in Example 1, except that the coating solution and pansy petal were used.

< Experimental Example  1> Corruption degree Visual measurement

The petals of Examples 1 and 2 and Comparative Examples 1 and 2 were placed in a closed container and stored for 3 days, 5 days, and 7 days in a thermostatic chamber at 20 ° C and 30 ° C, and the degree of decay of the petals was visually observed.

The results are shown in Table 1 below.

The degree of corruption in the following Table 1 was visually confirmed, indicating that "O" is a good state, "Δ" is a slightly corrupt state, and "X" is a corrupt state.

20 ℃ 30 ℃ 3 days 5 days 7 days 3 days 5 days 7 days Example 1 ○ ○ ○ ○ ○ △ Example 2 ○ ○ ○ ○ ○ △ Comparative Example 1 ○ △ × △ × × Comparative Example 2 ○ △ × △ × ×

As shown in Table 1, the frozen petals of Examples 1 and 2 progressed slowly at 20 ° C and 30 ° C, but Comparative Examples 1 and 2 were somewhat slow at 20 ° C, but rapidly decomposed at 30 ° C . Therefore, it was confirmed that the frozen rose petals and the frozen pansy petals of Examples 1 and 2 were greatly improved in storage stability.

< Experimental Example  2> Frozen petal tissue stability visual measurement

The present experiment was carried out to confirm that the petals of Examples 1 and 2 and Comparative Examples 1 and 2 were well frozen after thawing. The frozen flower petals of Examples 1 and 2 and Comparative Examples 1 and 2 were slowly thawed into three samples (s1, s2 and s3), respectively, at 10 占 폚 distilled water. The results are shown in Table 2 below.

The tissue stability in the following Table 2 was visually confirmed, indicating that "good" was good, "Δ" slightly slight tissue damage, and "X" serious tissue damage.

s1 s2 s3 Example 1 ○ ○ △ Example 2 △ ○ △ Comparative Example 1 × × × Comparative Example 2 × × ×

As shown in Table 1, in Comparative Examples 1 and 2, when the cells were thawed after freezing, tissue damage of the petals was seriously occurred. However, in Examples 1 and 2 coated with the coating solution containing oligosaccharide, And it can be restored to the state without damage to the petal tissue. As a result, it was confirmed that the frozen petal of the present invention can be restored to a petal which is not damaged when it is thawed and can be used as a food material.

Claims (5)

Spraying the coating liquid onto the petals (step 1);
Drying the petals coated with the coating solution of step 1 as ultraviolet rays at a low temperature (step 2); And
And rapidly freezing the dried petal of step 2 (step 3)
The coating solution of step 1 is mixed with oligosaccharide, distilled water and directional extract,
Wherein the oligosaccharide is mixed in an amount of 50% by weight to 60% by weight based on the total weight of the coating liquid.
delete The method according to claim 1,
Wherein the oligosaccharide is at least one selected from the group consisting of chito oligosaccharides, isomaltooligosaccharides, xylooligosaccharides, fructooligosaccharides, and galacto-oligosaccharides.
The method according to claim 1,
Wherein the low temperature in step 2 is 10 to 15 占 폚.
A frozen petal tea comprising as an active ingredient a frozen petal according to any one of claims 1, 3, and 4.