KR102619763B1 - Tea - Google Patents
Tea Download PDFInfo
- Publication number
- KR102619763B1 KR102619763B1 KR1020210033041A KR20210033041A KR102619763B1 KR 102619763 B1 KR102619763 B1 KR 102619763B1 KR 1020210033041 A KR1020210033041 A KR 1020210033041A KR 20210033041 A KR20210033041 A KR 20210033041A KR 102619763 B1 KR102619763 B1 KR 102619763B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- safflower
- flowers
- fruit
- tea
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 172
- 235000009566 rice Nutrition 0.000 claims abstract description 170
- 244000020518 Carthamus tinctorius Species 0.000 claims abstract description 100
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims abstract description 100
- 238000004519 manufacturing process Methods 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 28
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims description 168
- 235000013399 edible fruits Nutrition 0.000 claims description 64
- 235000011511 Diospyros Nutrition 0.000 claims description 47
- 241000723267 Diospyros Species 0.000 claims description 37
- 238000001816 cooling Methods 0.000 claims description 18
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 17
- 240000003768 Solanum lycopersicum Species 0.000 claims description 17
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 16
- 238000000227 grinding Methods 0.000 claims description 16
- 235000021016 apples Nutrition 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 238000005406 washing Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 7
- 241000220324 Pyrus Species 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 241000132456 Haplocarpha Species 0.000 claims 1
- 244000141359 Malus pumila Species 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 210000004204 blood vessel Anatomy 0.000 abstract description 4
- 241000209094 Oryza Species 0.000 abstract 4
- 230000002265 prevention Effects 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 41
- 235000013305 food Nutrition 0.000 description 35
- 239000000203 mixture Substances 0.000 description 24
- 229940026314 red yeast rice Drugs 0.000 description 24
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 22
- 240000009088 Fragaria x ananassa Species 0.000 description 21
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 21
- 244000070406 Malus silvestris Species 0.000 description 18
- 235000021012 strawberries Nutrition 0.000 description 18
- 238000004806 packaging method and process Methods 0.000 description 17
- 240000005809 Prunus persica Species 0.000 description 16
- 230000008569 process Effects 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 13
- 244000236655 Diospyros kaki Species 0.000 description 9
- 239000002420 orchard Substances 0.000 description 9
- 239000008280 blood Substances 0.000 description 8
- 210000004369 blood Anatomy 0.000 description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 238000003306 harvesting Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 235000011430 Malus pumila Nutrition 0.000 description 6
- 235000015103 Malus silvestris Nutrition 0.000 description 6
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 6
- 230000017531 blood circulation Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 210000004556 brain Anatomy 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 230000036541 health Effects 0.000 description 5
- 229940057059 monascus purpureus Drugs 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241000371652 Curvularia clavata Species 0.000 description 4
- 206010012289 Dementia Diseases 0.000 description 4
- 244000113306 Monascus purpureus Species 0.000 description 4
- 235000002322 Monascus purpureus Nutrition 0.000 description 4
- 235000004789 Rosa xanthina Nutrition 0.000 description 4
- 241000220222 Rosaceae Species 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 4
- 239000004570 mortar (masonry) Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- -1 EA-glycoside Polymers 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 3
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 3
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 239000004410 anthocyanin Substances 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 235000005875 quercetin Nutrition 0.000 description 3
- 229960001285 quercetin Drugs 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- UUIQMZJEGPQKFD-UHFFFAOYSA-N Methyl butyrate Chemical compound CCCC(=O)OC UUIQMZJEGPQKFD-UHFFFAOYSA-N 0.000 description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 241000220299 Prunus Species 0.000 description 2
- 235000011432 Prunus Nutrition 0.000 description 2
- 208000006011 Stroke Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 241001247821 Ziziphus Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 230000007177 brain activity Effects 0.000 description 2
- 235000004883 caffeic acid Nutrition 0.000 description 2
- 229940074360 caffeic acid Drugs 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 2
- 150000002216 flavonol derivatives Chemical class 0.000 description 2
- 235000011957 flavonols Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 239000000122 growth hormone Substances 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- NUKZAGXMHTUAFE-UHFFFAOYSA-N methyl hexanoate Chemical compound CCCCCC(=O)OC NUKZAGXMHTUAFE-UHFFFAOYSA-N 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 239000002858 neurotransmitter agent Substances 0.000 description 2
- 229940124595 oriental medicine Drugs 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 230000035939 shock Effects 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- 229940098795 (3z)- 3-hexenyl acetate Drugs 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 235000003840 Amygdalus nana Nutrition 0.000 description 1
- 235000011446 Amygdalus persica Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 206010065559 Cerebral arteriosclerosis Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- 244000055850 Diospyros virginiana Species 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 241000220223 Fragaria Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 244000081841 Malus domestica Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 208000028571 Occupational disease Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229940126902 Phlorizin Drugs 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000208292 Solanaceae Species 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000013200 Stress disease Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001028 anti-proliverative effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000010165 autogamy Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000004531 blood pressure lowering effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 210000001638 cerebellum Anatomy 0.000 description 1
- 230000003727 cerebral blood flow Effects 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- NPFVOOAXDOBMCE-PLNGDYQASA-N cis-3-Hexenyl acetate Natural products CC\C=C/CCOC(C)=O NPFVOOAXDOBMCE-PLNGDYQASA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- RRGOKSYVAZDNKR-ARJAWSKDSA-M cis-3-hexenylacetate Chemical compound CC\C=C/CCCC([O-])=O RRGOKSYVAZDNKR-ARJAWSKDSA-M 0.000 description 1
- 230000003930 cognitive ability Effects 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 229920001968 ellagitannin Polymers 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229920002824 gallotannin Polymers 0.000 description 1
- 230000007614 genetic variation Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000005851 intracranial arteriosclerosis Diseases 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 210000005171 mammalian brain Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 208000015122 neurodegenerative disease Diseases 0.000 description 1
- 210000000715 neuromuscular junction Anatomy 0.000 description 1
- 229960002715 nicotine Drugs 0.000 description 1
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 description 1
- 235000019139 phlorizin Nutrition 0.000 description 1
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000014774 prunus Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- NPFVOOAXDOBMCE-UHFFFAOYSA-N trans-3-hexenyl acetate Natural products CCC=CCCOC(C)=O NPFVOOAXDOBMCE-UHFFFAOYSA-N 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 239000001052 yellow pigment Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/41—Shearing
Abstract
본 발명은 홍화꽃과 쌀을 이용한 차 제조 방법에 관한 것으로, 더욱 상세하게는 홍화꽃을 건조하여 준비하고, 쌀을 첨가하여 홍화꽃과 쌀의 효능을 함께 이용하게 하여, 혈관속을 맑게하고 뇌졸중 예방과 풍부한 영양분을 공급하여 노인성 질환을 예방 할 수 있도록 발명한 홍화꽃과 쌀을 이용한 차 제조 방법에 관한 것이다.The present invention relates to a method of producing tea using safflower flowers and rice, and more specifically, to prepare tea by drying safflower flowers and adding rice to use the efficacy of safflower flowers and rice together to purify the blood vessels and prevent stroke. It is about a tea manufacturing method using safflower flowers and rice invented to prevent geriatric diseases by providing prevention and abundant nutrients.
Description
본 발명은 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것으로, 더욱 상세하게는 홍화꽃을 건조하여 준비하고, 쌀도 별도 준비하여 증자 그리고 냉각과 건조, 분말화하여 홍화꽃과 혼합하는 과정으로 완성하는 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.The present invention relates to a method of producing tea using safflower flowers and rice and a food composition using the same. More specifically, the present invention relates to a method of producing tea using safflower flowers and rice, and more specifically, to preparing safflower flowers by drying them, preparing rice separately, steaming, cooling, drying, and powdering safflower flowers. This is a tea manufacturing method using safflower flowers and rice, which is completed through a mixing process, and a food composition using the same.
추가적으로 여러 가지 과일을 첨가하여 홍화꽃과 쌀 그리고 감, 딸기, 사과, 복숭아 등의 과일도 함께 이용하게 하여, 홍화꽃 성분으로 혈관속을 맑게하고 기능성 쌀인 가바쌀이나 홍국쌀 성분으로, 혈관을 맑게하고, 뇌졸중 예방과 풍부한 영양분을 공급하여 노인성 질환을 예방 할 수 있도록 발명한 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것이다.In addition, various fruits are added and fruits such as safflower flowers, rice, persimmons, strawberries, apples, and peaches are used together. The safflower flower ingredients purify the blood vessels, and the functional rice GABA rice or red yeast rice ingredients purify the blood vessels. It relates to a tea manufacturing method using safflower flowers and rice invented to prevent senile diseases by preventing stroke and supplying abundant nutrients, and a food composition using the same.
본 발명은 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것으로서, The present invention relates to a method of producing tea using safflower flowers and rice and a food composition using the same,
우리나라는 노인층의 연령대가 많아져 젊은날의 다양한 사회생홀에서의 직장생활로 인한 직무, 직책의 업무 스트레스나 직업병으로 고생하고 있으며, 지난날 보릿고개시절에 호밋자루로 보리밭 매고, 들녘 봄나물 캐서 삶을 영위하였던 젊은날에 비하여 어느덧 노인이 되니, 운동부족으로 다양한 기저질환이나 치매, 뇌졸중 등 혈액 순환에 문제가 발생하고 신체적 장기가 노화하여 각종 만성질환의 위험이 발견되고 있으나 병의원에서 뚜렷한 문제를 발견하지 못하는 경우가 빈번하다.In our country, the age of the elderly is increasing, and people are suffering from work stress or occupational diseases due to work life in various social halls in their youth. In the past, in the days of barley farming, they made a living by tying barley fields with a hoe and digging up spring greens in the field. Compared to the days when I was young, I have now become an old person. Due to lack of exercise, problems with blood circulation such as various underlying diseases, dementia, and stroke occur, and as physical organs age, the risk of various chronic diseases is discovered. However, no clear problems are found in hospitals or clinics. There are many cases where it is not possible.
이에 본 발명가는, 사랑하는 노모, 대한민국의 노인분의 건강관리에 도움이될 수 있도록 쉽게 마시거나 음용할 수 있는 홍화꽃과 쌀을 이용한 차를 제공하려는 목적인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것이다.Accordingly, the present inventor aims to provide tea using safflower flowers and rice that can be easily drunk or consumed to help manage the health of beloved elderly mothers and elderly people in Korea, and a method of producing tea using safflower flowers and rice and using the same. It relates to food composition.
홍화꽃과 쌀을 이용한 차 제조방법에 사용되는 재료를 설명하면, Explaining the ingredients used in the tea manufacturing method using safflower flowers and rice,
홍화꽃과 다양한 쌀이 이용될 수 있는데 일반 쌀도 이용이 가능하나 기능성 성분이 많이 포함된 가바쌀이나 홍국쌀을 이용한다. 그리고 추가적으로 감이나, 딸기, 복숭아, 사과, 토마토 등의 과일도 이용할 수 있는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법에 관한 것이다.Safflower flowers and various types of rice can be used. Regular rice can also be used, but Gaba rice or red yeast rice, which contain many functional ingredients, are used. Additionally, it is about a method of making tea using safflower flowers and rice, which can also be used with fruits such as persimmons, strawberries, peaches, apples, and tomatoes.
홍화꽃은, 국화과의 두해살이풀로서, 7월에서 9월사이에 피는 꽃으로 한의학에서는 몸 속의 어혈을 없애주고, 월경을 잘 나오게 해주는 역할로 약재로 사용되고 있고, 동맥경화에도 좋으며 혈액순환을 도와주고 콜레스테롤도 낮추어주고, 여성분들의 경우 자궁에 피가 뭉쳐지는 것을 방지하는 효과가 있는 것으로 알려져 있다. Safflower is a biennial plant of the Asteraceae family that blooms between July and September. In oriental medicine, it is used as a medicine to remove stagnant blood in the body and promote menstruation. It is also good for arteriosclerosis and helps blood circulation. It is known to lower cholesterol and, in the case of women, to prevent blood from accumulating in the uterus.
특히, 각종 미세먼지와 고단백질 음식섭취로 인한 각종 노폐물과 신체적 운동부족에 따른 혼탁해진 혈액을 개선시켜주는 효과로 노인성 질환 예방에 도움이 되는 유익한 홍화꽃이다.In particular, it is a beneficial safflower flower that helps prevent geriatric diseases by improving various fine dust and various wastes caused by high-protein food intake and clouded blood due to lack of physical exercise.
그리고 쌀은 일반미, 짭쌀, 흑미, 가바쌀외 다양한 기능성 쌀등은 오래전부터 주식으로 매일 먹어도 독성이 없는 식재료이며, 특히 가바쌀의 가바(GABA) 성분은, 1950년 Florey와 Robert에 의해 포유류의 뇌 추출액에서 처음 발견된 이래 연구가 활발하게 진행되어 있으며, 분자량이 103.2 돌턴으로 피페리인산으로 불리기도 하며, 열에 안정하고 물에 대한 용해성이 크다.Rice, including regular rice, salty rice, black rice, GABA rice, and other functional rice, has been a staple food for a long time and is a non-toxic food ingredient that can be eaten every day. In particular, the GABA component of GABA rice was discovered in mammalian brain extract by Florey and Robert in 1950. Research has been actively underway since it was first discovered. It has a molecular weight of 103.2 daltons, and is also called piperiphosphoric acid. It is stable in heat and has high solubility in water.
가바(GABA)는 단백질에서는 발견이 되지 않는 비단백질성 아미노산으로 뇌나 척추에 존재하는 신경전달물질로 혈류를 개선하며 뇌의 산소공급을 증가시켜 뇌의 대사촉진 및 뇌 기억을 증진시키는 뇌의 영양제로 알려져 있으며, 뇌혈류 촉진효과와 산소공급 증가효과는 뇌세포의 대사를 촉진시킴으로써 뇌졸중의 후유증 및 뇌동맥경화증 등에 개선효과가 나타나 의약품으로 사용되고 있다.GABA is a non-protein amino acid that is not found in proteins. It is a neurotransmitter present in the brain and spine and is a brain nutrient that improves blood flow and increases brain oxygen supply to promote brain metabolism and brain memory. It is known to have an effect of promoting cerebral blood flow and increasing oxygen supply by promoting the metabolism of brain cells, thereby improving the aftereffects of stroke and cerebral arteriosclerosis, and is used as a medicine.
이외에도 가바(GABA)는 성장호르몬의 분비조절, 통증완화, 정신신경 안정작용, 혈압강하작용, 등이 있어 생리학적으로 아주 유용한 물질이며, 이러한 기능성을 가지는 가바(GABA)는 동,식물계에 널리 분포되어 있는 데, 갑각류의신경근 접합부, 포유동물의 소뇌 등에 많이 존재하며, 중추신경계의 주된 억제성 신경전달물질 (inhibitoryneurotransmitter)로서 작용을 한다.In addition, GABA is a very useful substance physiologically as it regulates the secretion of growth hormones, relieves pain, stabilizes mental nerves, and lowers blood pressure. GABA with these functions is widely distributed in the animal and plant kingdom. It is present in large quantities in the neuromuscular junction of crustaceans and the cerebellum of mammals, and acts as a major inhibitory neurotransmitter in the central nervous system.
홍국쌀(Red Yeast Rice)은, 쌀에 Monascus 속의 붉은 곰팡이를 접종하여 발효시킨 것으로 전분과 단백질 이외에도 모나콜린-K, 가바(GABA), 사포닌, 불포화지방산, 식이섬유, 셀레늄, 아연, 식물성 스테롤 등의 다양한 영양성분과 함께 미량원소가 포함되어 있으며 붉은색을 띄는 쌀이다. 이러한 홍국쌀의 주요 기능성인 콜레스테롤 저하 역할은 모나콜린-K이고, GABA는 혈압 강하작용이 있는 것으로 알려져 있다. 홍국의 붉은 색소와 황색 색소는 식품의 착색제로 그 효용 가치가 있으나, 국내에서는 홍국쌀을 활용한 식품의 연구와 개발 상품은 많이 활성화 하지 않는 기능성 쌀이다.Red Yeast Rice is fermented by inoculating rice with red mold from the Monascus genus. In addition to starch and protein, it contains monacolin-K, GABA, saponin, unsaturated fatty acids, dietary fiber, selenium, zinc, plant sterols, etc. It is a red-colored rice that contains various nutrients and trace elements. Monacolin-K is responsible for lowering cholesterol, which is the main function of red yeast rice, and GABA is known to have a blood pressure lowering effect. The red and yellow pigments of red yeast rice have utility as food colorants, but in Korea, research and development of food products using red yeast rice is not very active.
본 발명은, 쌀의 다양한 성분과 함께 가바 성분이나 홍국을 이용하려한 것이다.The present invention attempts to use GABA components or red yeast rice along with various components of rice.
추가적으로 본 발명은 과일을 이용할 수 있는데,Additionally, the present invention can use fruit,
과일은, 감, 딸기, 토마토, 복숭아, 사과 등 다양한 과일들이 이용할 수 있는 발명이다.Fruit is an invention that can be used for various fruits such as persimmons, strawberries, tomatoes, peaches, and apples.
본 발명에서 사용되는 과일 중 대표적으로 하나하나 설명하면, 감(persimmon)은 중국의 중북부, 일본, 한국 중부 이남에 분포하는 감나무과의 낙엽 교목으로서, 영양가치가 매우 높은 과일 중의 하나로 다른 과일에 비해서 수분은 적지만 당분은 주로 포도당과 과당으로 약 14% 정도가 포함되어 있다.우리나라 전역에서 널리 재배 및 생산되고 있으며, 다른 과실에 비하여 농약의 사용이 적고 기호성이 높아서 생산과 소비되고 있는 중요성이 매우 큰 과수이다. 감은 다른 청과물과 마찬가지로 일시에 출하되기 때문에 수확 후 일수가 경과 하면 생감이나 탈삽 처리한 감이 모두 호흡 및 증산작용으로 인한 품질 저하가 일어남과 동시에 숙도가 진전되어 연시가 되기 때문에 장기저장이 어려운 과실 중의 하나이며, 특히 품질 좋은 감을 생산하기 위해 일부 땡감을 솎아주고 있으나, 이러한 땡감은 덜 익어 떫은맛이 나는 감으로 그대로 버려지고 있었다. To describe each representative fruit used in the present invention, persimmon is a deciduous tree of the Persimmon family distributed in the north-central part of China, Japan, and south-central part of Korea. It is one of the fruits with very high nutritional value and has a higher moisture content than other fruits. Although it is small, it contains about 14% of sugar, mainly glucose and fructose. It is widely cultivated and produced throughout Korea, and compared to other fruits, it uses less pesticides and has higher palatability, so it is very important in production and consumption. It is a fruit tree. Persimmons, like other fruits and vegetables, are shipped at once, so as the number of days after harvesting passes, the quality of both raw and peeled persimmons deteriorates due to respiration and transpiration, and at the same time, the ripening progresses and the persimmons become soft, making them difficult to store for a long period of time. In particular, some persimmons are being thinned out to produce high-quality persimmons, but these persimmons are underripe and have a bitter taste and are being discarded as is.
그러나 이러한 떫은 감은, 당질과 비타민 A, C가 풍부한 식품으로 장의 수축과 장비분액의 분비를 촉진하고 기침을 멎게 하는 효능이 있다However, this astringent persimmon is a food rich in carbohydrates and vitamins A and C, and has the effect of promoting intestinal contraction and secretion of intestinal fluids and relieving coughing.
떫은 감의 탄닌은 수용성이며 산화, 환원반응의 기질로 작용하여 적갈색이나 흑색을 나타내어 식품의 색상에 영향을 미치며, 단백질과 소수성 결합을 통한 복합체를 형성하여 식품 내에 함유된 단백질의 정상적인 이용을 방해한다는 문제점이 있었다. 그리고 감 과수 농가에서는 솎아낸 감의 이용율도 저조하고, 태풍, 장마 등 기상상태에 따라 자연적으로 떨어진 낙과(땡감, 떪은 감)는 상품성도 없고 이용가치가 없는 문제점도 있었고 생식 또한 불가능한 문제점이 있었다.The tannin of astringent persimmons is water-soluble and acts as a substrate for oxidation and reduction reactions, giving it a reddish-brown or black color, affecting the color of foods. It forms a complex with proteins through hydrophobic bonds, preventing the normal use of proteins contained in foods. There was a problem. In addition, persimmon orchard farms had a low utilization rate of thinned persimmons, and naturally fallen persimmons (dried persimmons, persimmons) that fell due to weather conditions such as typhoons and rainy seasons were unmarketable and unusable, and reproduction was impossible. .
그리고 딸기(Fragaria ×ananassa Duch.)는 장미과 딸기 속의 영년생 작물로 북아메리카 동부지역 원산의 프라가리아비르기아나(F. virginiana)와 남아메리카 칠레에서 도입된 프라가리아 킬로엔시스(F. chiloensis)가 우연히 교잡되어만들어지게 된 종이다. 이러한 딸기(Fragaria ananassa Duch.)는 장미과(Rosaceae)에 속하는 다년초로 향기와 색상이 우수하며, 신맛과 단맛이 잘 조화되어있고, 독특한 향기를 갖는 과채류로서 오래전부터 봄철에 애용되어 왔다. 특히 비타민 C의 함량이 다른 과일에 비하여 높아 생식용으로써 각광받아 왔다. 딸기는 품종에 따라 성분 및 함량이 다르나 일반적으로 유기산이 많아서 신맛이 많고 당분이 많으며, 비타민 C와 퀘르세틴(quercetin), 카페인산(caffeic acid), 페룰산(ferulic acid), 플라보놀류(flavanols) 등의 다양한 항산화 물질이 함유되어 있고 가공식품으로는 잼, 젤리, 아이스크림, 냉동딸기, 시럽, 주스 및 우유가공 등으로 이용되어 왔다.Strawberry (Fragaria It is a paper that was created. Strawberry (Fragaria ananassa Duch.) is a perennial plant belonging to the Rosaceae family. It has an excellent aroma and color, has a well-balanced sourness and sweetness, and is a fruit and vegetable with a unique scent that has been used in spring for a long time. In particular, its vitamin C content is high compared to other fruits, so it has been in the spotlight as a raw food product. Strawberries have different ingredients and contents depending on the variety, but they are generally rich in organic acids, so they have a sour taste and are high in sugar, as well as vitamin C, quercetin, caffeic acid, ferulic acid, and flavanols. It contains various antioxidant substances, and has been used in processed foods such as jam, jelly, ice cream, frozen strawberries, syrup, juice, and milk processing.
딸기는 유리 및 결합형 페놀성 화합물과 안토시아닌(anthocyanin)을 함유하고 있으며, 항산화활성과 인간의 간암세포인 HepG2 세포에 대한 증식억제작용을 나타내는 것으로도 알려져 있다. 또한 딸기의 페놀성 화합물은 엘라그산(ellagic acid), EA-글리코시드(glycoside), 엘라지탄닌류(ellagitannins), 갈로탄닌류(gallotannins),Strawberries contain free and bound phenolic compounds and anthocyanin, and are known to have antioxidant activity and anti-proliferation effects on HepG2 cells, human liver cancer cells. In addition, the phenolic compounds of strawberries include ellagic acid, EA-glycoside, ellagitannins, gallotannins,
안토시아닌류(anthocyanins), 플라보놀류(flavonols), 플라보놀 코우마릴 글리코시드류(flavanolscoumaroylglycosides) 등이며, 플라보놀(flavonol)의 아글리콘(aglycone)은 퀘르세틴(quercetin)과 캠프페롤(kaempferol)인 것으로 알려져 있다. 딸기의 주요 향기성분은 메틸 부타노에이트(methyl butanoate), 에틸 부타노이이트(ethyl butanoate), 메틸 헥사노이트(methyl hexanoate), cis-3-헥실 아세테이트(hexenyl acetate),리나룰(linalool) 등으로 밝혀졌다. 이 밖에도 딸기의 성장 온도나 품종, 동결건조, 저장 조건에 따른 항산화활성과 안토시아닌 함량 및 페놀성 성분에 대한 연구가 많이 수행되어 왔다.These include anthocyanins, flavonols, and flavanolscoumaroylglycosides, and the aglycones of flavonols are quercetin and kaempferol. It is known that The main aroma components of strawberries are methyl butanoate, ethyl butanoate, methyl hexanoate, cis-3-hexenyl acetate, linalool, etc. It turned out that In addition, many studies have been conducted on the antioxidant activity, anthocyanin content, and phenolic components according to the growth temperature, variety, freeze-drying, and storage conditions of strawberries.
이와 같은 다양한 생리 활성에도 불구하고 딸기는 육질이 약하고 저장성이 낮아 수확, 운송 중 부패 가능성이 높아 원거리 이동, 판매에는 많은 문제점을 가지고 있기에 약간의 상처나 모양, 작은 크기 등 상품성이 없는 딸기는 현지에서 폐기되는 문제점이 있었다. Despite these diverse physiological activities, strawberries have weak flesh, low storage properties, and are highly susceptible to spoilage during harvesting and transportation. Therefore, there are many problems with long-distance transportation and sales, so strawberries that are unmarketable due to slight scratches, shape, or small size are not sold locally. There was a problem with it being discarded.
토마토(tomato, Lycopersicon esculentum MILL)는 가지과에 속하는 야채류로, 남미의 페루 지방이 원산지인 것으로 알려져 있다. 토마토는 열대에서는 다년생이지만 온대지역에서는 1년생 식물로 재배된다. 국내에서는 보통2∼3월에 파종하고 육묘하여 5월 초에 본밭에 옮겨심는 조숙재배를 흔히 하며, 온도가 낮은 때에는 하우스나 유리온실 등의 시설을 이용한 촉성재배 및 반촉성재배도 많이 하고 있다. 토마토의 품종은 숙기와 과형에 따라 분류하는데, 흔히 완숙형, 미숙형, 송이토마토, 방울토마토의 4가지로 대별할 수 있다.Tomato (Lycopersicon esculentum MILL) is a vegetable belonging to the Solanaceae family and is known to have originated from Peru in South America. Tomatoes are perennials in the tropics, but are grown as annual plants in temperate regions. In Korea, early-maturity cultivation is commonly practiced, which involves sowing and raising seedlings in February or March and transplanting them to the main field in early May. When temperatures are low, accelerated and semi-stimulated cultivation is also practiced using facilities such as houses or glass greenhouses. Tomato varieties are classified according to ripeness and fruit type, and can be roughly divided into four types: fully ripe, immature, cluster tomatoes, and cherry tomatoes.
이러한 토마토는 오래전부터 건강식품으로 널리 알려져 왔다. 토마토에는 풍부한 비타민, 무기질 등을 비롯하여 유기산(함유 구연산 0.5∼1%), 루틴(lutin, Vitamin P), 유리아미노산, 섬유질, 리코펜(lycopene) 등의 성분이 들어 있으며, 신선한 것은 날(生)로 섭취하거나 샐러드, 샌드위치 등으로 식용하며, 주스, 퓌레, 케찹 등과 같은 가공식품으로 가공하고 있다. Tomatoes have long been known as a health food. Tomatoes are rich in vitamins and minerals, as well as organic acids (citric acid 0.5-1%), rutin (Vitamin P), free amino acids, fiber, and lycopene. Fresh tomatoes are eaten raw. It is consumed or eaten in salads, sandwiches, etc., and is processed into processed foods such as juice, puree, and ketchup.
이렇게, 인체에 유용한 각종 성분들이 다량으로 함유되어 있는 웰빙식품으로 인기를 끌고 있으나, 소비자에게 판매하기에는 딸기처럼 많은 문제점을 가지고 있기에 약간의 상처나 모양, 기형과, 크기 등 상품성이 없는 것으로 판단되는 토마토도 역시 딸기처럼 현지에서 폐기되는 문제점이 있었다.In this way, tomatoes are gaining popularity as a wellness food that contains a large amount of various ingredients useful to the human body, but they have many problems like strawberries when sold to consumers, so tomatoes are judged to be unmarketable due to slight scratches, shape, deformity, and size. Like strawberries, there was a problem with them being discarded locally.
복숭아(Prunus Persica)는 장미과(Rosaceae) 자두속(Prunus) 복숭아아속(Amygdalus)에 속하는 온대 낙엽성 과수로서, 장미과에 속하는 교목성 낙엽과수 식물로 여름 대표적 과일로 과일 중 하나이다. Peach (Prunus Persica) is a temperate deciduous fruit tree belonging to the Prunus subgenus Amygdalus of the Rosaceae family. It is an arboreal deciduous fruit tree belonging to the Rosaceae family and is one of the representative summer fruits.
이러한 복숭아는 사과나무나 배나무보다 유전적 변이가 적고 조기 결실 및 자가 수정이 가능하며, 소비자에게 독특한 향기와 감미를 가지며 과즙이 많아 부드러우며 식물성 식이섬유인 펙틴과 비타민 A, C가 풍부하여 변비 해소와 혈액을 깨끗하게 하는 기능이 있다. 또한 생체 내에서 니코틴 해독, 항암, 항노화 및 미백, 갈증 해소, 피로 회복, 숙취 해소 등에 좋다고 알려져 있으며, 복숭아는 특히 단맛이 강하여 여름철 생과용으로 소비자에게 가장 선호되는 식품 중 하나이다.These peaches have less genetic variation than apple trees or pear trees, are capable of early fruiting and self-fertilization, have a unique scent and sweetness to consumers, are juicy and soft, and are rich in pectin, a vegetable dietary fiber, and vitamins A and C, relieving constipation. It has the function of purifying the blood. In addition, it is known to be good for nicotine detoxification in the body, anti-cancer, anti-aging and whitening, thirst quenching, fatigue recovery, hangover relief, etc. Peach has a particularly strong sweet taste, so it is one of the most preferred foods by consumers as a fresh fruit in the summer.
하지만, 복숭아는 과육이 연약해 고온인 여름철에 쉽게 연화되기 때문에 저장성이 낮고, 날씨에 따라 생산 및 출하량의 변동이 심하며, 유통과정에서 10～30%는 폐기되어지는 복숭아가 다량 발생하고 있는 문제점이 있다. 이러한 상품성이 떨어지는 복숭아를 이용하여 농가의 소득 향상을 위해 새롭거나 보다 다양한 가공방법의 개발이 시급한 실정이다.However, the flesh of peaches is soft and easily softens in the high temperature of summer, so their storage is low, production and shipment volume fluctuates greatly depending on the weather, and 10 to 30% of peaches are discarded during the distribution process. there is. There is an urgent need to develop new or more diverse processing methods to improve the income of farmers by using peaches with low marketability.
사과는(Malus pumila var. dulcissima) 장미과로 분류된 다년생 목본식물로 과실은 관능특성이 우수한 것으로 알려져 있다. 우리나라에 처음 들어온 사과의 품종은 능금이었지만, 현재는 홍옥, 부사, 아오리 등의 품종이 주로 재배되고 있다. 사과는 수용성 고형분, 유기산, 비타민 등이 풍부할 뿐만 아니라 탄수화물과 같은 유기물과 카페산(caffeic acid), 케르세틴(quercetin), 클로로겐산(chlorogenic acid), 플로리진(phlorizin), 에피카테킨(epicatechin) 등과 같은 생리활성을 갖는 폴리페놀화합물을 함유하고 있어 산화작용으로 일어나는 동맥경화, 당뇨 및 고혈압을 비롯한 퇴행성 질환의 예방에 효과가 있는 것으로 알려져 있다.Apple (Malus pumila var. dulcissima) is a perennial woody plant classified in the Rosaceae family, and its fruits are known to have excellent sensory characteristics. The first apple variety introduced to Korea was apple, but now varieties such as ruby, busa, and aori are mainly grown. Apples are not only rich in water-soluble solids, organic acids, and vitamins, but also organic substances such as carbohydrates and physiological substances such as caffeic acid, quercetin, chlorogenic acid, phlorizin, and epicatechin. It contains active polyphenol compounds and is known to be effective in preventing degenerative diseases including arteriosclerosis, diabetes, and high blood pressure caused by oxidation.
우리나라의 경우, 사과 생산량의 대부분이 생과일 중심으로 소비되고 있지만, 수확과정, 유통과정에서 물리적, 생리적 요인 등으로 인해 품질의 저하, 상품성 저하와 유통기한의 연장 등에 많은 어려움이 있는 실정이며, 사과 역시 다른 과일처럼 인체에 유용한 각종 성분들이 다량으로 함유되어 있는 웰빙식품으로 인기를 끌고 있으나, 날씨로 인한 약간의 상처나 충격, 모양, 기형과, 크기불량 등 상품성이 없는 것으로 판단되는 사과 현지에서부터 판매상에서까지 다수가 폐기되는 문제점이 있었다.In the case of Korea, most of the apple production is consumed as fresh fruit, but there are many difficulties such as deterioration in quality, deterioration of marketability, and extension of shelf life due to physical and physiological factors during the harvesting and distribution process. Apples also face many difficulties. Like other fruits, it is gaining popularity as a wellness food that contains a large amount of various ingredients useful to the human body. However, apples that are judged to be unmarketable due to slight scratches or shocks due to weather, shape, deformity, or size defects are sold from local sources to dealers. There was a problem with many being discarded.
본 발명은 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것으로, The present invention relates to a method of producing tea using safflower flowers and rice and a food composition using the same.
사랑하는 노모와 가족, 대한민국의 국민 특히, 노인분의 건강관리에 도움이될 수 있도록 쉽게 마시거나 음용할 수 있도록 해서 뇌졸중, 치매를 예방하도록 혈액을 맑게 해주고, 두뇌활동에 도움되는 쌀의 기능성 성분인 가바성분 또는 홍국성분을 공급하는 발명이다. 그리고, 여기에 추가적으로 여러 가지 영양성분이 많은 과일의 효능도 제공하려 발명한 목적인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것이다.GABA, a functional ingredient in rice that purifies the blood to prevent stroke and dementia, and helps brain activity by making it easy to drink or drink to help manage the health of beloved elderly mothers, families, and citizens of the Republic of Korea, especially the elderly. It is an invention that supplies ingredients or red yeast ingredients. In addition, the invention relates to a method of manufacturing tea using safflower flowers and rice and a food composition using the same, which were invented to provide the efficacy of fruits rich in various nutrients.
서로 수확 시기가 다른 홍화꽃과 쌀 각각의 재료를 서로 다른 시기에 준비해서, 인체에 각각의 유효한 기능이나 효능을 갖도록 하되, 경제적이면서 택배 배달이 유용한 경제성 있는 차를 제조하여 양로원, 노인병원에서도 손쉽게 음용이 가능하게 할 필요가 있다. 그리고 The ingredients of safflower and rice, which are harvested at different times, are prepared at different times to ensure that each has an effective function or effect on the human body. However, by producing economical tea that is economical and convenient for courier delivery, it can be easily supplied to nursing homes and geriatric hospitals. There is a need to make it drinkable. and
과일이 추가적으로 제조에 사용될 수 있는데, 감, 딸기, 토마토, 복숭아, 사과 등이 사용될수 있는 특징의 발명인, 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것이다.Fruits can additionally be used in manufacturing, such as persimmons, strawberries, tomatoes, peaches, and apples. The invention relates to a tea manufacturing method using safflower flowers and rice, and a food composition using the same.
여기서 사용되는 과일 중 감은, 떫은감이나 단감, 곶감 등 구분없이 사용되며, 수확과 동시에 먹을 수 있는 단감이외에, 떫은감을 사용하는 것이 경제적이고 농가소득에 큰 장점이 있기에 덟은 감을 이용하게 할 필요가 있었다. 특히 음용이 불가능하게 한 떫은감의 탄닌성분은 별도 가공을 거치지 않고는 생식이 불가능하는 문제점이 있었는데, 이러한 생식이 불가능한 떫은 감도 본 발명으로 가공하여 차로 이용하게 하여, 감나무 과수원에서 재배기간동안에 버려지는 땡감, 떫은감을 즉시 상품화 할 필요가 있었다. 다양한 감 재배과정 중에 현장에서 버려지는 감을 가공하여 과수원의 새로운 소득을 높일 필요가 있었고, Among the fruits used here, persimmons are used regardless of whether they are astringent persimmons, sweet persimmons, or dried persimmons. In addition to sweet persimmons, which can be eaten immediately after harvest, using astringent persimmons is economical and has a great advantage in farm income, so it is necessary to use eight persimmons. there was. In particular, there was a problem in that the tannin component of astringent persimmons, which made them inedible, could not be reproduced without separate processing. By processing these astringent persimmons, which cannot be reproduced, into tea and using them as tea, the persimmons that were discarded during the cultivation period in persimmon orchards were processed through the present invention. There was a need to immediately commercialize persimmons and astringent persimmons. There was a need to increase new income for the orchard by processing persimmons that were discarded in the field during various persimmon cultivation processes.
딸기, 복숭아, 배, 사과 등 과수원에서 수확과정, 유통과정에서 물리적, 생리적 요인, 포장 및 운반, 운송, 취급 등으로 인해 품질의 저하, 상품성 저하, 상처나 충격, 모양, 기형과, 크기불량 등 상품성이 없는 것으로 판단되는 폐기되어 소비자에게 판매되지 못하는 과일을 이용하여 과수 농가에게도 새로운 소득원으로 가능하게 할 필요가 있었다. During the harvesting and distribution process in orchards such as strawberries, peaches, pears, and apples, physical and physiological factors, packaging, transport, transportation, and handling cause deterioration in quality, deterioration in marketability, scratches, shocks, shape, deformity, and size defects. There was a need to create a new source of income for orchard farmers by using fruits that were discarded and could not be sold to consumers.
특히, 인체에 맑고 건강한 혈류 및 혈관에 도움되게 하여 젊어서 고생많으신 사랑하는 부모님에게, 그리고 신성한 국민에게 더욱 건강에 유익한 홍화꽃과 쌀, 다양한 종류의 과일을 이용하여 언제 어디서나 쉽게 마실수 있는 차나 음료 등 식품으로 제공할 수 있도록 한 필요가 있었다.In particular, it is helpful for clear and healthy blood flow and blood vessels in the human body, making it more beneficial to the health of beloved parents who have suffered a lot in their youth and the sacred people. Using safflower flowers, rice, and various types of fruits, it can be used as food such as tea or beverages that can be easily consumed anytime, anywhere. There was a need to be able to provide it.
본 발명에 따른 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물은, The method for producing tea using safflower flowers and rice according to the present invention and the food composition using the same,
상기 목적을 달성하기 위하여, 7월에서 9월 경, 홍화꽃밭에서 홍화꽃을 채취하여 상온상태에서 말려서 홍화꽃을 상온에서 건조상태로 준비하고, 벼베기를 하는 9월에서 11월에 수확한 벼를 도정한 쌀도 준비한다.In order to achieve the above purpose, safflower flowers are collected from safflower flower fields from July to September, dried at room temperature, safflower flowers are prepared in a dried state at room temperature, and rice harvested from September to November, when rice is harvested. Also prepare polished rice.
쌀은 일반미, 찹쌀, 흑미, 가바쌀 그리고 홍국쌀 등 이러한 쌀이 사용된다.The types of rice used include regular rice, glutinous rice, black rice, Gaba rice, and red yeast rice.
준비된 쌀로 밥을 하는 증자 단계와, 상온에서 상온 상태로 냉각하는 냉각과 건조하여 감밥을 분말화 하여 준비하고, 건조된 홍화꽃과 혼합하여 포장지에 일정 중량이 되도록 계량하여 포장단계로 본 발명을 완성할 수 있는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.The present invention is completed through a steaming step of cooking rice with the prepared rice, a packaging step of preparing the persimmon powder by cooling and drying it at room temperature, mixing it with dried safflower flowers and weighing it to a certain weight in the packaging paper. What is possible is a tea manufacturing method using safflower flowers and rice, and a food composition using it.
그리고 이때 쌀과 과일을 함께 이용하여 완성할 수 있다.And at this time, it can be completed by using rice and fruit together.
과일은 감, 대추, 사과, 딸기, 복숭아, 사과 등이 사용된거나 이용된다.Fruits used include persimmons, jujubes, apples, strawberries, peaches, and apples.
특히 상품성이 없는, 생리적 낙과나 자연 재해인 태풍, 바람, 우박, 비, 장마로 인해 낙과 과일을 과수원에서 주워서 사용가능한 특징이 있다.In particular, it has the feature that it can be used by picking up unmarketable physiological fruits or fruits that have fallen due to natural disasters such as typhoons, wind, hail, rain, or rainy season from orchards.
이렇게 준비된 쌀과 과일로 밥을 하는 증자 단계와, 상온에서 상온 상태로 냉각하는 냉각과 건조하여 과일밥을 분말화 하여 준비하고, 건조된 홍화꽃과 혼합하여 포장지에 일정 중량이 되도록 계량하여 포장단계로 본 발명을 완성할 수 있는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.A steaming step of cooking rice with the rice and fruit prepared in this way, and a packaging step of preparing the fruit rice by pulverizing it by cooling and drying it at room temperature, mixing it with dried safflower flowers and weighing it to reach a certain weight in the packaging. A tea manufacturing method using safflower flowers and rice and a food composition using the same are features that can complete the present invention.
본 발명에 따른 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물으로, 홍화꽃의 여러 효능 중, 특히 탁한 혈액을 맑게 해주어 노인성 질환인 치매나 뇌졸중 예방에 도움을 주고,A method of producing tea using safflower flowers and rice according to the present invention and a food composition using the same, among the various effects of safflower flowers, it especially helps prevent dementia and stroke, which are age-related diseases, by clearing turbid blood,
쌀 속에 포함된 가바성분으로 성장호르몬의 분비조절, 통증완화, 정신신경 안정작용, 혈압강하작용, 등이 있어 생리학적으로 아주 유용한 물질로 노인분들의 인지능력 유지 기능이나 두뇌 기능 향상에 도움되게 할 수 있으며,The GABA component contained in rice is a physiologically very useful substance that regulates the secretion of growth hormones, relieves pain, stabilizes the mental nerves, and lowers blood pressure. It can help maintain cognitive ability and improve brain function in the elderly. You can,
가바쌀 대신에 홍국쌀을이용할 수 있다. 홍국쌀을 누룩곰팡이(monascus purpureus)로 발효시켜 만든 붉은색 쌀을 말한다. 상세하게는 일반 쌀을 모나스쿠스(monascus)로 불리는 곰팡이균으로 15∼30일 동안 발효시킨 진분홍색 쌀로서 발효 과정에서 분비되는 진분홍색 물질이 '모나콜린 케이(monacolin-K)'이며 콜레스테롤을 분해하는 것으로 알려져 있어, 콜레스테롤 때문에 건강에 문제가 있는 노인분이나 국민에게 도움이 되게 한 발명이다.Red yeast rice can be used instead of GABA rice. It refers to red rice made by fermenting red yeast rice with yeast (monascus purpureus). In detail, it is dark pink rice that is fermented with a fungus called monascus for 15 to 30 days. The dark pink substance secreted during the fermentation process is 'monacolin-K', which breaks down cholesterol. It is known to do this, so it is an invention that helps the elderly and the public with health problems due to cholesterol.
그리고 과일도 이용할 수 있는데, 바람직하게는 과수원에서 수확전 솎아내는 과일이나 여러 가지 이유로 소비자에게 판매되지 못하거나, 버려지는 과일을 이용하기에, 새로운 과수원의 소득원으로 소득증대 효과와 함께 과일의 다양한 영양성분도 유용하게 음용하게 할 수 있는 여러 장점이나 잇점이 있는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.In addition, fruits can also be used, preferably fruits that are thinned out before harvesting in orchards or fruits that cannot be sold to consumers for various reasons or are discarded, so they can be used as a new source of income for orchards, with the effect of increasing income and providing various nutrients from fruits. It is a tea manufacturing method using safflower flowers and rice, which has various advantages and disadvantages that make it useful for drinking, and a food composition using the same.
현대인과 노인 건강에 유효한 성분이 있는 홍화꽃의 효능과 쌀 특히 가바 성분을 많이 함유한 가바쌀 , 홍국쌀 여기에 다양한 과일도 함께 이용하여 완성 또는 발명된 것으로, 신성한 국민께서 건강을 위해서 언제 어디서나 쉽게 마실수 있도록 제조한 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 것이다.It was completed or invented by using the efficacy of safflower flowers, which have ingredients effective for the health of modern people and the elderly, and rice, especially GABA rice and red yeast rice, which contain a lot of GABA ingredients, along with various fruits, so that the sacred people can easily use it anytime, anywhere for their health. It relates to a method of producing tea using drinkable safflower flowers and rice, and a food composition using the same.
도 1은 본 발명의 일실시예인 홍화꽃과 쌀을 이용한 차 제조 방법의 공정도
도 2는 본 발명의 또 다른 일실시예인 홍화꽃과 쌀을 이용한 차 제조 방법의 공정도Figure 1 is a process diagram of a tea manufacturing method using safflower flowers and rice, which is an embodiment of the present invention.
Figure 2 is a process diagram of a tea manufacturing method using safflower flowers and rice, which is another embodiment of the present invention.
이하, 첨부한 도면을 참조하여 본 발명의 실시예에 따른 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 대해 상세히 설명한다. 본 발명은 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있는 바, 특정 실시 예들을 도면에 예시하고 본문에 상세하게 설명하고자 한다. 그러나 이는 본 발명을 특정한 개시 형태에 대해 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다. 각 도면을 설명하면서 유사한 참조부호를 유사한 구성요소에 대해 사용하였다. 첨부된 도면에 있어서, 구조물들의 도면은 본 발명을 설명하기 위한 것이거나 명확성을 기하기 위하여 첨부한 도면이므로 본 발명에서 제공하는 도면의 내용과도 다르게 또는 변형 이용 또는 응용, 활용할 수 있기에 이 또한 본 발명에 포함된다 할 것이다. 그러므로 본 출원에서 사용한 용어는 단지 특정한 실시 예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. 본 출원에서, "포함하다" 또는 "가지다" 등의 용어는 명세서 상에 기재된 특징, 숫자, 단계, 동작, 작업자 작업 등 이이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 작업요소, 작업공정 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.Hereinafter, a method for producing tea using safflower flowers and rice and a food composition using the same according to an embodiment of the present invention will be described in detail with reference to the attached drawings. Since the present invention can be subject to various changes and can have various forms, specific embodiments will be illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention. While describing each drawing, similar reference numerals are used for similar components. In the attached drawings, the drawings of structures are attached for explaining the present invention or for clarity, so they can be used differently or modified, applied, or utilized differently from the content of the drawings provided in the present invention. It will be considered included in the invention. Therefore, the terms used in this application are only used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as "comprise" or "have" are intended to designate the presence of a combination of features, numbers, steps, operations, operator tasks, etc. described in the specification, but are not intended to include one or more other features or It should be understood that it does not exclude in advance the possibility of the existence or addition of numbers, steps, operations, work elements, work processes, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. 일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥 상 가지는 의미와 일치하는 의미가 있는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted in an ideal or excessively formal sense unless explicitly defined in the present application. No.
먼저, 도 1은 본 발명의 일실시예인 홍화꽃과 쌀을 이용한 차 제조 방법의 공정도이다.First, Figure 1 is a process diagram of a tea manufacturing method using safflower flowers and rice, which is an embodiment of the present invention.
본 발명인 홍화꽃과 쌀을 이용한 차 제조 방법을 보다 상세하게 설명하면, 홍화꽃이 피는 시기인 7월에서 9월 경, 홍화꽃밭에서 홍화꽃을 채취하여 깨끗하게 씻어서 상온상태에서 말려서 홍화꽃을 상온에서 건조상태로 준비한다. To describe in more detail the present inventor's method of producing tea using safflower flowers and rice, safflower flowers are collected from safflower flower fields around July to September, when safflower flowers bloom, washed cleanly, dried at room temperature, and safflower flowers are dried at room temperature. Prepare in dry condition.
그리고 벼베기를 하는 9월에서 11월경에는 수확한 벼를 도정한 쌀도 준비한다.And from September to November, when rice is harvested, rice is also prepared by polishing the harvested rice.
쌀은 일반미, 찹쌀, 흑미, 가바쌀 그리고 일반쌀이나 가바쌀을 누룩곰팡이(monascus purpureus)로 발효시켜 만든 붉은색을 띈 홍국쌀 등 이렇한 다양한 종류의 쌀이 이용하거나 사용이 가능한 발명이다.Rice is an invention that can be used or used in various types of rice, such as regular rice, glutinous rice, black rice, Gaba rice, and red yeast rice, which is made by fermenting regular rice or Gaba rice with the yeast fungus (monascus purpureus).
특히 가바쌀이나 홍국쌀을 이용하는 것이 바람직하며, In particular, it is desirable to use Gaba rice or red yeast rice.
가바쌀이나 홍국쌀을 포함하는 쌀을 이용하는것도 가능하다.It is also possible to use rice including Gaba rice or red yeast rice.
가바쌀 또는 홍국쌀, 가바쌀이나 홍국쌀이 포함된 쌀을 준비한다.Prepare rice containing GABA rice or red yeast rice, or rice containing GABA rice or red yeast rice.
이렇게 준비된 쌀을 세척하여 쌀 1Kg에 물 2L로 전기밥솥에 밥을 하는 증자 단계와, 전기밥솥에서 밥을 꺼내어 용기에 담아 상온에 1~5일 정도로 상온 상태로 냉각하며 자연상태에서 건조하는 냉각 및 건조 단계, 그리고 이렇게 건조된 밥을 믹서기나 절구를 이용하여 분말화 하여 준비한다.A steaming step in which the rice prepared in this way is washed and cooked in an electric rice cooker with 1 kg of rice and 2 liters of water, and a cooling step in which the rice is taken out of the rice cooker, placed in a container, cooled to room temperature for 1 to 5 days, and dried in natural conditions. In the drying step, the dried rice is prepared by powdering it using a blender or mortar.
그리고 건조된 홍화꽃과 분말밥가루를 1대2 내지 1대10 비율로 혼합하여 포장지에 일정 중량이 되도록 계량하여 포장단계로 본 발명을 완성한 특징인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.Then, the dried safflower flowers and powdered rice were mixed in a ratio of 1:2 to 1:10 and weighed to reach a certain weight on the packaging paper. The tea manufacturing method using safflower flowers and rice, which is the characteristic of completing the present invention at the packaging stage, and the tea manufacturing method using the same It is a food composition.
도 2는 본 발명의 또 다른 일실시예인 홍화꽃과 쌀을 이용한 차 제조 방법의 공정도이다.Figure 2 is a process diagram of a tea manufacturing method using safflower flowers and rice, which is another embodiment of the present invention.
본 발명인 홍화꽃과 쌀을 이용한 차 제조 방법을 보다 상세하게 설명하면, 홍화꽃이 피는 시기인 7월에서 9월 경, 홍화꽃밭에서 홍화꽃을 채취하여 깨끗하게 씻어서 상온상태에서 말려서 홍화꽃을 상온에서 건조상태로 준비한다. To describe in more detail the present inventor's method of producing tea using safflower flowers and rice, safflower flowers are collected from safflower flower fields around July to September, when safflower flowers bloom, washed cleanly, dried at room temperature, and safflower flowers are dried at room temperature. Prepare in dry condition.
그리고 벼베기를 하는 9월에서 11월경에는 수확한 벼를 도정한 쌀도 준비한다.And from September to November, when rice is harvested, rice is also prepared by polishing the harvested rice.
쌀은 일반미, 찹쌀, 흑미, 가바쌀 그리고 일반쌀이나 가바쌀을 누룩곰팡이(monascus purpureus)로 발효시켜 만든 붉은색을 띈 홍국쌀 등 이렇한 다양한 종류의 쌀이 이용하거나 사용이 가능한 발명이다.Rice is an invention that can be used or used in various types of rice, such as regular rice, glutinous rice, black rice, Gaba rice, and red yeast rice, which is made by fermenting regular rice or Gaba rice with the yeast fungus (monascus purpureus).
특히 가바쌀이나 홍국쌀을 이용하는 것이 바람직하며, In particular, it is desirable to use Gaba rice or red yeast rice.
가바쌀이나 홍국쌀을 포함하는 쌀을 이용하는것도 가능하다.It is also possible to use rice including Gaba rice or red yeast rice.
가바쌀 또는 홍국쌀, 가바쌀이나 홍국쌀이 포함된 쌀을 준비한다.Prepare rice containing GABA rice or red yeast rice, or rice containing GABA rice or red yeast rice.
그리고 별도 과일도 준비한다.Also prepare fruit separately.
과일의 종류로는 감, 딸기, 토마토, 복숭아, 사과, 배, 대추 등 선택적 또는 자유로운 혼합된 과일도 사용이 가능하다.Selective or freely mixed fruits such as persimmons, strawberries, tomatoes, peaches, apples, pears, and jujubes can be used.
과일중 감은, 여름철이나 가을철 생리적 낙과 열매나 자연 재해인 태풍, 바람, 장마로 인해 바닥에 떨어진 낙과 감도 준비하여 사용한다. 그러나 단감, 홍시, 곶감도 사용이 가능하다. 그러나 바람직하게는 경제성이 있도록 6월에서 9월 사이 떫은 감이나 낙과 감을 이용하는게 바람직하다. Among fruits, persimmons are used by preparing and using physiological fallen fruits in summer or fall, or fallen fruits that fall on the ground due to natural disasters such as typhoons, wind, and rainy season. However, sweet persimmons, persimmons, and dried persimmons can also be used. However, for economic efficiency, it is desirable to use astringent or fallen persimmons between June and September.
마찬가지로 과일중 사과나 복숭아, 배, 토마토 중 한가지나 서로 혼합하여 자유롭게 응용 또는 포함되거나 섞어서 사용이 가능하다. 바람직하게는 과수원에서 수확전 솎아내는 과일이나 여러 가지 이유로 소비자에게 판매되지 못하거나, 버려지는 과일을 이용하는게 바람직하나 상품의 과일도 당연히 이용 가능한 발명이다. Similarly, among the fruits, one of apples, peaches, pears, and tomatoes can be freely applied, included, or mixed together. Preferably, it is desirable to use fruits that are thinned out before harvesting in orchards or fruits that cannot be sold to consumers for various reasons or are discarded, but commercial fruits can of course also be used.
이렇게 준비된 쌀과 과일을 세척하여 가바쌀 1Kg, 과일 100~500g, 물 1.5L로 전기밥솥에 과일밥을 하는 증자 단계와, 전기밥솥에서 감밥을 꺼내어 용기에 담아 상온에 1~5일 정도로 상온 상태로 냉각하며 자연상태에서 건조하는 냉각 및 건조 단계, 그리고 이렇게 건조된 과일밥을 믹서기나 절구를 이용하여 갈아서 건조하여 분말화 하였다.The rice and fruit prepared in this way are washed and then steamed to make fruit rice in an electric rice cooker with 1kg of gaba rice, 100-500g of fruit, and 1.5L of water. Then, the persimmon rice is taken out of the rice cooker, placed in a container, and left at room temperature for 1 to 5 days. Cooling and drying step of cooling and drying in natural condition, and the dried fruit rice was ground using a blender or mortar, dried, and powdered.
그리고 건조된 홍화꽃과 분말 과일밥가루가 1대2 내지 1대10 비율로 혼합하여 포장지에 일정 중량이 되도록 계량하여 포장단계로 본 발명을 완성한 특징인 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물이다.In addition, dried safflower flowers and powdered fruit rice powder are mixed in a ratio of 1:2 to 1:10 and weighed to reach a certain weight on the packaging paper, and the tea manufacturing method using safflower flowers and rice, which completes the present invention in the packaging stage, and the tea manufacturing method using it. It is a food composition used.
본 발명의 홍화꽃과 쌀을 이용한 차 제조 방법에서 사용하는 홍화꽃은 국화과에 속한 꽃을 따서 건조한 것을 의미한다. 홍화꽃은 어혈을 풀어주고 원활한 혈액순환을 도와줘 머리를 맑게 해준다고 하니 두통이 있거나 집중력 강화 등 두뇌 활동에 도움을 주어 뇌졸중, 치매, 건망증 등에 효과가 있도록 하였다. 또한 홍화꽃과 함께 홍화씨도 사용될 수 있다. 홍화씨는 한방에서는 혈액순환을 촉진시키고 어혈을 풀어주며 독을 해독하는 효능뿐만 아니라 퇴행성 관절염과 골다공증을 포함한 뼈관절 계통의 질환 치료 효과가 있다고 보고 되고 있어서, 본 발명에 첨가하여 차로 마시게 하면, 더욱더 노인성 질환 예방에도 좋은차로 이용되거나 사용하게 한 특징이 있는 발명이다. The safflower flowers used in the tea manufacturing method using safflower flowers and rice of the present invention refer to dried flowers belonging to the Asteraceae family. Safflower flowers are said to clear the head by relieving stagnant blood and promoting smooth blood circulation, so they help with headaches and brain activities such as strengthening concentration, making it effective in treating stroke, dementia, and forgetfulness. Safflower seeds can also be used along with safflower flowers. In oriental medicine, safflower seeds are reported to not only promote blood circulation, relieve stagnant blood, and detoxify poisons, but are also effective in treating diseases of the bone and joint system, including degenerative arthritis and osteoporosis. It is an invention that has the characteristic of being used as a good tea to prevent geriatric diseases.
그리고 우리나라 국민의 주식인 쌀을 이용하되, 바람직하게는 뇌활성화 물질인 가바 아미노산을 다량 함유한 쌀을 이용하는 특징이 있다. 이를 위해서 가바성분이나 함량이 높은 가바쌀을 이용하는 것이 바람직하다.In addition, rice, the staple food of Korean people, is used, preferably rice containing a large amount of GABA amino acid, a brain-activating substance. For this purpose, it is desirable to use GABA rice with high GABA content.
또는 쌀을 누룩곰팡이(monascus purpureus)로 발효시켜 만든 붉은색 쌀인 홍국쌀을 이용할 수도 있다. 당연히 일반 간척지 쌀, 일반 쌀도 사용 가능하다.Alternatively, you can use red yeast rice, which is red rice made by fermenting rice with the yeast fungus (monascus purpureus). Of course, regular reclaimed rice and regular rice can also be used.
<실시예 1> 홍화꽃과 쌀을 이용한 차 제조<Example 1> Tea production using safflower flowers and rice
홍화꽃 준비단계(S11) :Safflower flower preparation stage (S11):
홍화꽃밭에서 홍화꽃을 채취하여 깨끗하게 씻어서 준비한다.Collect safflower flowers from a safflower field, wash them thoroughly, and prepare them.
홍화꽃 건조단계(S13) : 상기에서 준비한 홍화꽃을 건조실 또는 바닥에 펼쳐두어 말려 홍화꽃을 건조한다. Safflower flower drying step (S13): The safflower flowers prepared above are spread out in a drying room or on the floor to dry.
그리고 and
쌀 준비 및 세척단계(S21) : 가바쌀 또는 홍국쌀 1.6Kg을 준비하여 세척하였다.Rice preparation and washing step (S21): 1.6 kg of Gaba rice or red yeast rice was prepared and washed.
그리고and
쌀 증자 단계(S23) : 상기 쌀 및 세척단계(S21´로 준비된 쌀 1.6Kg에 물 1.5L을 넣어 전기밥솥을 이용하여 밥을 하였다.Rice steaming step (S23): 1.5 L of water was added to 1.6 kg of rice prepared in the rice and washing step (S21') and rice was cooked using an electric rice cooker.
전기밥솥은 2020년 최신 모델로 취사 또는 누릉지, 죽 등 기능을 이용하여 증자 단계를 수행할 수 있다.The electric rice cooker is the latest model in 2020 and can perform the steaming step using functions such as cooking, nurungji, or porridge.
그리고 다음공정인,And the next process,
냉각 및 건조 단계(S25) : 전기밥솥에서 밥을 꺼내어 별도 준비된 용기에 담아 상온에서 냉각하면서 건조하였다.Cooling and drying step (S25): Rice was taken out of the electric rice cooker, placed in a separately prepared container, and dried while cooling at room temperature.
분말화 단계(S27) : 상기 냉각 및 건조 단계(S25)의 건조된 내용물을 전기 믹서기나 절구로 분쇄 또는 갈아 5㎜ 이내 입자크기로 분말화 하였다. Powdering step (S27): The dried contents of the cooling and drying step (S25) were pulverized or ground with an electric mixer or mortar and powdered to a particle size of less than 5 mm.
혼합 단계(S31) : 상기 홍화꽃 건조단계(S13)에서 건조된 홍화꽃과 상기 분말화 단계(S27)에서의 분말가루를 1 대 2 내지 1 대 15 비율로 혼합하여 본 발명인 홍화꽃과 쌀을 이용한 차 제조 방법를 완성하여 본 발명의 특징인, 식품 조성물을 완성하였다. 그리고 이렇게 완성한 식품 조성물인 제조물을, 소비자에게 택배나 배달을 위해서 이후 공정으로는,Mixing step (S31): The safflower flowers dried in the safflower flower drying step (S13) and the powder in the powdering step (S27) are mixed in a ratio of 1 to 2 to 1 to 15 to prepare the safflower flowers and rice of the present invention. By completing the tea manufacturing method, a food composition, which is a feature of the present invention, was completed. In order to courier or deliver the product, which is a food composition completed in this way, to consumers, the following process is performed:
계량 및 포장 단계(S33) : 상기 혼합 단계(S31)로 혼합된 내용물을 일정 량 계량하고 포장지에 넣어 밀봉 포장하여 완성하였다.Weighing and packaging step (S33): A certain amount of the contents mixed in the mixing step (S31) was weighed, placed in a packaging bag, and sealed.
보관 또는 납품(S35) : 상기 계량 및 포장 단계(S33)로 완성한 포장을 창고에 보관하거나 소비자에게 판매할 수 있다.Storage or delivery (S35): The packaging completed in the weighing and packaging step (S33) can be stored in a warehouse or sold to consumers.
또 다른 방법으로는,In another way,
<실시예 2> 홍화꽃과 쌀을 이용한 차 제조<Example 2> Tea production using safflower flowers and rice
홍화꽃 준비단계(S11) :Safflower flower preparation stage (S11):
홍화꽃밭에서 홍화꽃을 채취하여 깨끗하게 씻어서 준비한다.Collect safflower flowers from a safflower field, wash them thoroughly, and prepare them.
홍화꽃 건조단계(S13) : 상기에서 준비한 홍화꽃을 건조실 또는 바닥에 펼쳐두어 말려 홍화꽃을 건조한다. Safflower flower drying step (S13): The safflower flowers prepared above are spread out in a drying room or on the floor to dry.
그리고 and
쌀과 과일 준비 및 세척단계(S21´홍국쌀 또는 가바쌀 1.6Kg과 과일 200~500g을 준비하여 세척하였다.Rice and fruit preparation and washing step (S21´1.6kg of red yeast rice or Gaba rice and 200-500g of fruit were prepared and washed.
그리고and
쌀 준비 및 세척단계(S23´상기 쌀과 감 준비 및 세척단계(S21´에서 준비된 쌀 1.6Kg과 과일 200~500g에 물 1.5L을 넣어 전기밥솥을 이용하여 밥을 하였다.Rice preparation and washing step (S23') 1.5L of water was added to 1.6kg of rice and 200-500g of fruit prepared in the rice and persimmon preparation and washing step (S21'), and rice was cooked using an electric rice cooker.
그리고 다음공정인,And the next process,
냉각 및 건조 단계(S25) : 전기밥솥에서 완성된 과일밥을 꺼내어 별도 준비된 용기에 담아 상온에서 냉각하면서 건조하였다.Cooling and drying step (S25): The finished fruit rice was taken out of the electric rice cooker, placed in a separately prepared container, and dried while cooling at room temperature.
분말화 단계(S27) : 상기 냉각 및 건조 단계(S25)의 건조된 과일밥 내용물을 전기 믹서기나 절구로 분쇄 또는 갈아 5㎜ 이내 입자크기로 분말화 하였다. Powdering step (S27): The dried fruit rice contents of the cooling and drying step (S25) were pulverized or ground with an electric blender or mortar and powdered to a particle size of less than 5 mm.
혼합 단계(S31) : 상기 홍화꽃 건조단계(S13)에서 건조된 홍화꽃과 상기 분말화 단계(S27)에서의 과일밥 분말가루를 1 대 2 내지 1 대 15 비율로 혼합하여 본 발명인 홍화꽃과 쌀을 이용한 차 제조 방법를 완성하여 본 발명의 특징인, 식품 조성물을 완성하였다. 그리고 이렇게 완성한 식품 조성물인 제조물을, 소비자에게 택배나 배달을 위해서 이후 공정으로는,Mixing step (S31): The safflower flowers dried in the safflower flower drying step (S13) and the fruit rice powder in the powdering step (S27) are mixed in a ratio of 1 to 2 to 1 to 15 to obtain the safflower flowers of the present invention. By completing a tea production method using rice, a food composition, which is a feature of the present invention, was completed. In order to courier or deliver the product, which is a food composition completed in this way, to consumers, the following process is performed:
계량 및 포장 단계(S33) : 상기 혼합 단계(S31)로 혼합된 내용물을 일정 량 계량하고 포장지에 넣어 밀봉 포장하여 완성하였다.Weighing and packaging step (S33): A certain amount of the contents mixed in the mixing step (S31) was weighed, placed in a packaging bag, and sealed.
보관 또는 납품(S35) : 상기 계량 및 포장 단계(S33)로 완성한 포장을 창고에 보관하거나 소비자에게 판매할 수 있다.Storage or delivery (S35): The packaging completed in the weighing and packaging step (S33) can be stored in a warehouse or sold to consumers.
본 발명은, The present invention,
홍화꽃을 준비단계(S11) 및 홍화꽃을 건조하는 단계(S13)와,A step of preparing safflower flowers (S11) and a step of drying safflower flowers (S13),
쌀 준비 및 쌀을 세척하는 단계(S21)와, Rice preparation and rice washing steps (S21),
상기 준비된 쌀을 증자하는 단계(S21)와,A step of increasing the prepared rice (S21),
상기 S21단계에서 증자한 쌀을 냉각 및 건조하는 단계(S25)와,Cooling and drying the rice steamed in step S21 (S25),
상기 S25단계에서 냉각 및 건조된 것을 분말화 하는 분말화 단계(S27)와,A powdering step (S27) of powdering the cooled and dried material in step S25,
상기 홍화꽃을 건조하는 단계(S13)의 건조된 홍화꽃과 상기 분말화 단계(S27)에서 분말 가루를 1 대 2 내지 1 대 15 비율로 혼합하는 혼합단계(S31) 단계를 포함하는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법이다.Safflower characterized by comprising a mixing step (S31) of mixing the dried safflower flowers in the drying step (S13) and the powdered powder in the powdering step (S27) at a ratio of 1 to 2 to 1 to 15. This is a method of making tea using flowers and rice.
또 다른 실시예 발명을 정리하면,To summarize another embodiment of the invention,
홍화꽃을 준비단계(S11) 및 홍화꽃을 건조하는 단계(S13);와;A step of preparing safflower flowers (S11) and a step of drying safflower flowers (S13); and;
쌀과 감 준비 및 쌀과 과일을 세척하는 단계(S21);와; Step of preparing rice and persimmon and washing rice and fruit (S21); and;
상기 준비된 쌀과 과일을 증자하는 단계(S21);와;Step (S21) of increasing the prepared rice and fruit; and;
상기 S21단계에서 증자한 과일밥을 냉각 및 건조하는 단계(S25);와;Cooling and drying the fruit rice steamed in step S21 (S25); and;
상기 S25단계에서 냉각 및 건조된 것을 분말화 하는 분말화 단계(S27);와A powdering step (S27) of powdering the cooled and dried product in step S25;
상기 홍화꽃을 건조하는 단계(S13)의 건조된 홍화꽃과 상기 분말화 단계(S27)에서 분말 가루를 1 대 2 내지 1 대 15 비율로 혼합하는 혼합단계(S31);A mixing step (S31) of mixing the dried safflower flowers in the step of drying the safflower flowers (S13) with the powdered powder in the powdering step (S27) at a ratio of 1 to 2 to 1 to 15;
를 포함하는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법으로 정리나 요약할 수 있다.It can be organized or summarized as a tea manufacturing method using safflower flowers and rice, which features include.
이러한 공정으로 제조한 이용한 식품 조성물이 특징인, Characterized by a food composition manufactured by this process,
본 발명의 홍화꽃과 쌀을 이용한 차 제조 방법 및 그것을 이용한 식품 조성물에 관한 발명이다. 즉 상기의 방법으로 제조하여 완성한 특징인 식품 조성물이다.The present invention relates to a method of producing tea using safflower flowers and rice and a food composition using the same. In other words, it is a food composition that is manufactured and completed by the above method.
상기 과일은 감, 복숭아, 딸기, 토마토, 사과, 배 중 1가지 이상 사용하는 것을 특징으로 하는 홍화꽃과 쌀을 이용한 차 제조 방법으로 이러한 과일을 다양하게 혼합하거나 섞어서 계절별, 상활별 응용하여 이용할 수 있는 특징이 있다.The above fruit is a tea manufacturing method using safflower flowers and rice, characterized in that one or more of persimmons, peaches, strawberries, tomatoes, apples, and pears are used. These fruits can be mixed or mixed in various ways and used for seasonal and commercial applications. There is a characteristic.
이상과 같이, 본 발명은 비록 한정된 실시예와 도면에 의해 설명되었으나, 본 발명은 이것에 의해 한정되지 않으며, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술 사상과 아래에 기재될 청구범위의 균등 범위 내에서 다양한 수정 및 변형이 가능함은 물론이다.As described above, although the present invention has been described with limited examples and drawings, the present invention is not limited thereto, and the technical idea of the present invention and the following Of course, various modifications and variations are possible within the scope of equivalence of the claims to be described.
S11 : 홍화꽃 준비 단계
S13 : 건조 단계
S21 : 쌀 준비 및 세척단계
S21´쌀 준비 및 세척단계
S23 : 쌀 증자 단계
S23´쌀과 감 증자 단계
S25 : 냉각 및 건조 단계
S27 : 분말화 단계
S31 : 혼합 단계S11: Safflower flower preparation stage
S13: Drying step
S21: Rice preparation and washing step
S21´Rice preparation and washing steps
S23: Rice increase step
S23´Rice and thickener stage
S25: Cooling and drying step
S27: Powdering step
S31: mixing step
Claims (5)
홍화꽃을 준비하는 홍화꽃 준비단계(S11)와;
상기 준비된 홍화꽃을 건조하는 건조단계(S13)와;
쌀과 과일을 준비하되 과일 중에 감, 복숭아, 토마토, 사과, 배 중 1가지 이상 과일 준비하되, 상기 과일은 상품성이 없는 낙과 과일이 특징이며,
상기 준비된 쌀과 낙과 과일을 세척하는 세척단계(S21)와;
상기 세척단계(S21)에서 세척된 쌀과 낙과과일을 1:0.1 ~ 0.5의 중량비로 혼합하여 증자하는 증자단계(S23)와;
상기 쌀과 낙과 과일 증자단계(S23)에서 증자한 쌀과 과일을 냉각과 건조하는 냉각 및 건조 단계(S25)와;
상기 냉각 및 건조하는 단계(S25)에서 건조된 것을 분말화 하는 분말화 단계(S27)와;
상기 홍화꽃 건조단계(S13)에서 건조된 홍화꽃과 상기 분말화 단계(S27)의 분말 가루를 1 대 2 내지 1대 15 비율로 혼합하는 혼합단계(S31);를
포함하는 특징인 홍화꽃과 쌀을 이용한 차 제조 방법.
In the method of producing tea using safflower flowers and rice,
A safflower flower preparation step (S11) of preparing safflower flowers;
A drying step (S13) of drying the prepared safflower flowers;
Prepare rice and fruit, including at least one fruit among persimmons, peaches, tomatoes, apples, and pears, and the above fruits are characterized as unmarketable fallen fruits,
A washing step (S21) of washing the prepared rice and fallen fruits;
A steaming step (S23) in which rice and fallen fruit washed in the washing step (S21) are mixed at a weight ratio of 1:0.1 to 0.5 and then steamed;
A cooling and drying step (S25) of cooling and drying the rice and fruit steamed in the rice and fallen fruit increasing step (S23);
A powdering step (S27) of powdering the dried product in the cooling and drying step (S25);
A mixing step (S31) of mixing the safflower flowers dried in the safflower flower drying step (S13) with the powder powder from the powdering step (S27) at a ratio of 1 to 2 to 1 to 15;
A tea manufacturing method using safflower flowers and rice, which features include:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210033041A KR102619763B1 (en) | 2021-03-13 | 2021-03-13 | Tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210033041A KR102619763B1 (en) | 2021-03-13 | 2021-03-13 | Tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220128571A KR20220128571A (en) | 2022-09-21 |
| KR102619763B1 true KR102619763B1 (en) | 2024-01-02 |
Family
ID=83452710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210033041A KR102619763B1 (en) | 2021-03-13 | 2021-03-13 | Tea |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102619763B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101069526B1 (en) * | 2008-11-13 | 2011-09-30 | 예산군 | Tea composition comprising flower of an apple and preparation method thereof |
| KR20160080293A (en) * | 2014-12-26 | 2016-07-08 | 동의대학교 산학협력단 | Method of eliminating off-flavor component of flower of safflower |
-
2021
- 2021-03-13 KR KR1020210033041A patent/KR102619763B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| KR20220128571A (en) | 2022-09-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ashraf et al. | Date and date processing: a review | |
| Sáenz Hernández et al. | Agro-industrial utilization of cactus pear | |
| KR101864031B1 (en) | The producing method of nutritional vinegar | |
| Kumar et al. | Cactus pear: Cultivation and uses | |
| CN101513216A (en) | Purple corn bag tea and a production method thereof | |
| Biswas et al. | Passion to profession: A review of passion fruit processing | |
| Rao et al. | Scope, nutritional importance and value addition in palmyrah (Borassus flabelliferL.): An under exploited crop | |
| Saloni et al. | Pineapple production and processing in north eastern India | |
| Kadam et al. | Pear | |
| Guerrero-Beltrán et al. | Figo da india—Opuntia spp. | |
| KR102619763B1 (en) | Tea | |
| Kirina et al. | Biochemical value of berries of promising edible honeysuckle varieties for the production of functional food products | |
| Singh et al. | Processed products of pomegranate | |
| KR100422308B1 (en) | The method for manufacturing and composition of pear drink | |
| KR100865527B1 (en) | Composition for confectionary using pear-slurry and method thereof | |
| Mohammed et al. | Breadnut (Artocarpus camansi blanco): a review of postharvest physiology, quality management, processing and utilization. | |
| KR102316867B1 (en) | The method for manufacturing of health drink | |
| Siddiq et al. | Jujube and loquat | |
| Wcdt et al. | Review on Utility of an Astonishing Fruit: Psidium Guajava (Guava) | |
| KR20180016753A (en) | Gelierzucker manufaturing method of Mulberry Jam | |
| Mathew et al. | Development of technologies for the economic utilization of cashew apple and its commercial exploitation | |
| Rawat et al. | Value addition of underutilized fruits of arid region: A review | |
| Mini et al. | Underutilised Fruits and Vegetables-Scope for Value Addition | |
| LUCY | PRODUCTION AND QUALITY EVALUATION OF MANGO (Mangifera indica) CONCENTRATE AND POWDER | |
| Porika et al. | Under-exploited fruits-a high potential for processing and value addition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |