KR20150012720A - Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods - Google Patents

Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods Download PDF

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Publication number
KR20150012720A
KR20150012720A KR1020130088590A KR20130088590A KR20150012720A KR 20150012720 A KR20150012720 A KR 20150012720A KR 1020130088590 A KR1020130088590 A KR 1020130088590A KR 20130088590 A KR20130088590 A KR 20130088590A KR 20150012720 A KR20150012720 A KR 20150012720A
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rose
petals
syrup
composition
vinegar
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KR1020130088590A
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Korean (ko)
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배준서
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배준서
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    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A23L21/27—Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/35—Starch hydrolysates
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L29/06—Enzymes
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A23L31/10—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/28—Oligosaccharides

Abstract

The present invention relates to a method for manufacturing rose syrup, rose red pepper paste, rose enzyme syrup, and rose snack using rose petals, and nutritious foods using various petals, and to a composition thereof. The present invention makes a great contribution to health by using nutrition and medical effects contained in rose petals and various petals, develops novel dietary culture, makes an attempt on activation of farming of gardening and herb medicine fields, and globalization of novel foods, and can make a great contribution to export business. Specifically, it is expected to be utilized in various fields such as breads, salad, ice-cream, etc and the food will be a health functional food. Peculiar gorgeous color and excellent effect can be obtained by selecting rose petals and mixing the same with a suitable amount of vinegar, and taste and flavor are attractive by using oligosaccharide or grain syrup. The compositions can be used for food business because of excellent effects of antiaging, nerve stability, treating and preventing atopic dermatitis, and high nutrition of rose.

Description

장미 꽃잎을 활용한 장미조청, 장미고추장, 장미효소시럽, 장미스낵 및 각종 꽃잎을 활용한 영양식품 조성 방법 및 그 조성물 {Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods}[0001] The present invention relates to a nutritional food composition method and composition using a rose petal, a rose petal, a rose petal, a rose petal, a rose oil syrup, a rose petal snack and a take advantage the various methods and the composition of the nutrient composition of foods}

본 발명은 장미 꽃잎 등 고단위 영양을 포함한 식물의 꽃잎을 활용한 식품 조성에 관한 것으로 며칠 동안 피고 지는 꽃잎을 모아 영양 스낵 및 영양 간식, 영양조청, 장미고추장 등을 만들어 자원의 활용과 인류 건강 증진에 기여 할 새로운 식품 개발 및 그 조성에 관한 것이다.The present invention relates to a food composition utilizing petals of a plant including high-nutritional ingredients such as rose petals. It collects petals that are blotted for a few days and produces nutritional snacks, nutritional snacks, nutritional preparations and roasted gochujang, To the development of new foods and their composition.

장미꽃잎에는 각종 비타민, 노화방지에 효능이 있는 에스트로겐, 폴리페놀 및 신경 안정 효과 및 여러 약리 효과가 보고되고 있으며 맛과 향이 조성물 배합을 적절히 잘하면 식용으로 충분히 매력적이다. 며칠 아름답게 피었다가 버려지는 장미 꽃잎을 활용하여 건강식품으로 승화 하여 고령화 시대에 인류를 보다 건강하고 아름답게 노후를 맞이하도록 도우며 각종 비타민 및 영양 불균형 상태인 어린아이 및 젊은이들의 균형 잡힌 보조 식품으로 활용하며 특히 한국전통 식품인 조청, 고추장에 접목하여 상시 섭취함으로 각종 환경 질환의 예방에도 효과가 있다.Roses have various vitamins, estrogen, polyphenol and nervous stabilizing effect which have anti-aging effect and various pharmacological effects are reported. It is used as a balanced food supplement for young children and young people who are in various vitamins and nutritional imbalances. Especially Korea It is effective for the prevention of various environmental diseases because it is taken at all times by grafting with traditional food such as Jochong and kochujang.

장미는 고대로부터 인류의 사랑을 받으며 주로 미용효과 측면으로 향수나 화장품 등에 주로 활용 되어 왔으며, 장미꽃잎 추출물을 활용한 약품 및 음료 제조 등 식품과 약품 분야에도 서서히 활용 방안이 연구되고 있다.Roses have been loved by humankind since ancient times. They have been mainly used for perfume and cosmetics in terms of beauty effect. Research methods are gradually being applied to food and medicine fields such as medicine and beverage manufacturing using rose petal extract.

그러나 이는 아주 미약한 활용 방안으로 보다 활발히 활용하여 버려지는 꽃잎을 적극 활용하여 인류 건강에 이바지 할 방안을 모색함이 절실히 필요하다.However, it is urgently needed to utilize the abandoned petals more actively in order to utilize the petals in order to contribute to human health.

이에 본 발명은 오일 형태의 장미향 1kg을 얻는데 무려 5톤의 장미꽃잎이 필요하며 그 역할 또한 향기로의 역할일 뿐이다.Therefore, the present invention obtains 1 kg of an oil-like rose-like substance, and requires 5 tons of rose petals, and its role is also a role of fragrance.

상기와 같이 장미꽃을 향수나 화장품뿐 아니라 식품으로 적극 활용하여 장미꽃잎 및 각종 꽃잎이 보유한 고단위 영양과 노화 방지효과 및 신경 안정 효과 등을 적극 활용하여 인류의 육체적, 정신적인 건강을 보다 증진하여 행복하고 건강한 노령화 시대를 만듦에 보탬이 되고자 하며 또한 꽃잎을 100％ 활용하여 자원 활용의 극대화를 이루고져 한다.As mentioned above, the roses are used not only as perfumes and cosmetics but also as foods, and by utilizing high nutrition, anti-aging effect and nervous stabilization effect possessed by rose petals and various petals, the physical and mental health of mankind is further enhanced We want to be helpful in making an age of happiness and healthy aging and make use of 100% of petals to maximize resource utilization.

상기와 같은 목적을 달성하기 위하여 본 발명의 기술적 사상에 의하여 장미조청, 장미고추장, 장미효소시럽, 장미스낵을 제조하는 그 조성 방법을 예시로 제시 하면In order to accomplish the above object, the present invention provides a method for preparing rosaceae, rose kochujang, rose enzyme syrup and rosé snack according to the technical idea of the present invention

1,장미꽃잎을 싱싱한 상태에서 채취하여 꽃잎만 깨끗이 분리하여 세척 한다.1, Take rose petals freshly, remove only petals and clean.

2, 싱싱한 장미 꽃잎을 약간의 식초류와 배합하여 미세하게 분쇄 한다.2, Fresh rose petals are blended with some vinegar to finely crush.

3,장미 꽃잎을 급랭 건조하여 분말화 한 후 냉동 보관 한다.3, Rose petals are rapidly dried and powdered, then stored frozen.

4, 올리고당이나 고구마, 호박, 쌀 등 전통 조청 재료로 조청을 만든다.4, Oligosaccharides, sweet potatoes, pumpkins, rice and other traditional jangchung materials are made to make.

5, 올리고당이나 조청이 만들어 지면 준비해둔 장미즙이나 장미 분말을 함께 혼합하여 잠시 끓이면 이는 장미조청이 된다.5, Once the oligosaccharides and oranges are made, mix the ready-made rose juice or rose powder together and boil them for a while.

6, 준비한 장미분말에 전통고추장 재료( 고춧가루, 메주가루, 소금 등)와 장미조청과 혼합하여 장미고추장을 만든다.6, Prepared rosemary powder with traditional red pepper powder (red pepper powder, meju powder, salt, etc.) and rosewood chrysanthemum mix to make rose kochujang.

7, 2의 장미재료와 약간의 밀가루와 첨가물과 배합하여 식물성 기름에 튀기거나 구워내어 스낵을 만든다.7, 2 rosewater and some flour and additives to make a snack by frying or baking in vegetable oil.

8, 위 1이나 2의 장미꽃을 약간의 식초와 설탕을 적당량 혼합하여 저장용기에 담아 맥반석 누름돌이 장착 된 저장용기에 담아 숙성한 후 장미효소 원액을 만든다.8, top 1 or 2 rose flowers are mixed with a small amount of vinegar and sugar in a storage container, placed in a storage container equipped with an elvan ascale, and aged to make a rose enzyme solution.

위 재료들을 활용하여 장미꽃잎스낵, 장미음료, 장미시럽, 장미조청, 장미장류, 장미피클 등을 식품 및 남녀노소 간식이나 음료 등으로 활용이 가능 하며 소량의 섭취에도 고단위 영양을 섭취 할 수 있으며 천연 식품으로 각종 질병의 예방과 노화 지연의 탁월한 효과를 기대하여 많은 활용을 기대 한다.Using the above materials, it is possible to use the rose petal snack, rose drink, rose syrup, rose syrup, rose syrup, rose pickle, etc. for food, juvenile snacks and drinks, As a natural food, I expect many benefits from prevention of various diseases and delayed aging effects.

이는 하나의 예시로 상기 조성물을 활용하여 빵류, 떡류, 음료, 시럽 및 기타 다양한 식품 및 생약제를 제조 할 수 있으며 각종 꽃잎과 채소, 과일에 적용할 수 있다.For example, the composition may be used to produce breads, rice cakes, beverages, syrups, and various other foods and herbal medicines using the composition, and may be applied to various petals, vegetables, and fruits.

본 발명에 의한 장미 꽃잎을 활용한 고단위 영양식품 조성 방법 및 조성물은 장미꽃잎을 통해 인류에 필요한 갖가지 영양과 약리효과를 얻으므로 현대인의 불균형한 영양의 균형을 잡아 주며, 탁월한 장미꽃의 노화 방지효과와 아토피 예방 효과, 신경 안정 효과를 간단한 간식으로 얻을 수 있으며 이를 통해 건강한 노후를 약속 받으며 현대인의 정신적인 스트레스로 인한 다양한 부작용을 예방하며 특히 어린아이들에게 고단위 연양 간식을 제공하여 성장 발육에도 기여하리라 본다.The method and composition for high-nutritional food composition using rose petal according to the present invention provide various nutritional and pharmacological effects necessary for mankind through rose petals, thereby balancing the unbalanced nutrition of modern man, It is able to obtain the effect, atopy prevention effect and the nervous stabilization effect as a simple snack. Through this, it promises healthy old age and prevents various side effects caused by the mental stress of modern people. It contributes to growth and development by providing high- I will see.

또한 본 발명품은 각종 식품으로 활성화 될 경우 우리의 화혜농가의 새로운 수익 작물로 활성화 되리라 본다.In addition, if the present invention is activated by various foods, it will be activated as a new profitable crop of our farmers.

본 발명은 며칠 피고 버려지는 꽃잎을 활용하여 인류에 필요한 많은 유용한 물질을 얻음으로 인류 식생활 문화에 기여 하리라 본다.The present invention will contribute to the human food culture by obtaining many useful substances necessary for mankind by utilizing the discarded petals for a few days.

상기와 같은 본 발명품의 기술적인 사상에 따른 실시 예를 구체적으로 설명하면 다음과 같다.An embodiment according to the technical idea of the present invention as described above will be described in detail as follows.

장미조청 : 싱싱한 장미꽃잎을 깨끗이 손질하여 식초( 3％∼20％)장미꽃 (80％∼97％)의 비율로 혼합하여 곱게 갈아 공기 접촉을 되도록 피하여 냉장 보관 한다.Rosaceae: Prepare fresh rose petals and mix them with vinegar (3% ~ 20%) at a rate of 80% ~ 97% roses.

미리 준비한 올리고당을 약한 불에 저으며 끓인다. 그리고 올리고당 약(50∼75)％와 상기장미식초 혼합물 약(25∼50)％의 비율로 혼합하여 살짝 끓여 진공 용기에 담는다.Pre-prepared oligosaccharide is boiled in a low heat. Then, the mixture is mixed at a ratio of about 50% to about 75% of the oligosaccharide and about 25% to 50% of the rose vinegar mixture, and the mixture is slightly boiled and placed in a vacuum container.

장미 고추장 : 상기 장미조청에 전통고추장 재료( 고춧가루, 메주가루, 소금 등)에 급랭 건조한 장미꽃잎 분말가루를 혼합하여 장미고추장을 만든다.Rose kochujang: The rosemary kochujang is made by mixing the traditional kochujang ingredients (red pepper powder, meju powder, salt, etc.) with the rapidly dried rose petal powder powder.

장미효소시럽 : 장미초( 생장미꽃잎에 식초를 혼합한 후 분쇄하여 건이스트를 뿌려 숙성시킨 장미초) 에 앵두식초 (앵두, 식초, 건이스트를 혼합하여 숙성시킨 식초)와 올리고당을 적당량 혼합하여 장미효소시럽을 만든다.Rose Enzyme Syrup: Rose sugar (vinegar mixed with cherry, vinegar and dried yeast) and oligosaccharide were mixed in an appropriate amount in a rose candle It makes rose enzyme syrup.

장미스낵 : 장미꽃잎가루 (5∼40)％, 밀가루(감자, 고구마, 옥수수 등 )(25∼55)％ 이스트, 장미효소시럽 등을 혼합하여 가열하여 굽거나 기름에 튀겨 스낵을 만든다.Rose snack: Rose petal powder (5 ~ 40%), flour (potato, sweet potato, corn etc.) (25 ~ 55)% Yeast and rose enzyme syrup are mixed and baked and fried or oiled to make a snack.

지금까지는 편의상 장미꽃잎을 식품 위주로 설명 하였으나 건강보조식품 , 생약, 화장품 등 적용 가능하므로 본 발명품이 식품에만 제한되는 것이 아니며 이조성 원리로 건강보조 식품, 화장품, 생약제 조성에도 적용 될 수 있다.However, since the present invention can be applied to health supplements, herbal medicines, cosmetics, etc., the present invention is not limited to foods, and can be applied to the composition of health supplements, cosmetics, and herbal medicines in accordance with this principle.

이상에서 본 발명의 바람직한 실시예를 설명하였으나, 본 발명은 장미꽃잎뿐 아니라 다양한 식물에 적용 할 수 있다. 상기 실시예를 적절히 변형하여 동일하게 응용할 수 있음이 명확하다. 따라서 상기 기재 내용은 하기 특허청구범위의 한계에 의해 정해지는 본 발명의 범위를 한정하는 것이 아니다.Although the preferred embodiments of the present invention have been described above, the present invention can be applied to various plants as well as rose petals. It is clear that the above embodiment can be suitably modified and applied in the same manner. Therefore, the above description does not limit the scope of the present invention, which is defined by the limitations of the following claims.

Claims (4)

장미조청과 그 조성 방법으로 싱싱한 장미꽃잎을 깨끗이 손질하여 식초(3％∼20％)장미꽃 (80％∼97％)의 비율로 혼합하여 곱게 갈아 공기 접촉을 되도록 피하여 냉장 보관 한다.
미리 준비한 올리고당을 저으면서 끓인다. 어느 정도 끓기 시작 할 때 올리고당 약(50∼75)％와 상기장미식초 혼합물 약(25∼50)％의 비율로 혼합하여 살짝 끓여 진공 저장한다. 이상 장미조청 조성방법.(올리고당 대신 전통조청 사용 가능)Fresh roses are prepared by fresh roses and their composition method. Mix with vinegar (3% ~ 20%) roses (80% ~ 97%) and store in a refrigerator.
Pre-prepared oligosaccharide is boiled while stirring. At the start of boiling to some extent, the mixture is mixed at a ratio of about 50 to 75% of the oligosaccharide and about 25 to 50% of the rose vinegar mixture, which is slightly boiled and vacuum-stored. (How to make rosewood jelly.) 장미고추장과 그 조성 방법으로 상기 장미조청에 전통고추장 재료( 고춧가루 11∼30중량％, 소금 5∼15중량％ 메주가루 3∼13％) 냉동건조 장미꽃잎가루 2∼23중량％와 장미효소시럽 2∼11중량％, 찹쌀조청 등을 첨가하여 장미고추장 조성 방법과Rose kochujang and the composition method It is the traditional kochujang ingredient (the red pepper powder 11 - 30% by weight, the salt 5 - 15% - the meju powder 3 - 13%) to the rose petal 2 - 23% by weight of freeze dried rose petal powder and rose enzyme syrup 2 To 11 wt%, glutinous rice starch, and the like, 장미효소시럽과 그 조성방법으로 장미초( 생장미꽃잎에 식초를 혼합하여 곱게 분쇄하고 건이스트를 뿌려 숙성시킨 장미초)10∼35중량％와 앵두식초 (앵두, 식초, 건이스트를 혼합하여 숙성시킨 식초)10∼35중량％와 올리고당 30∼60중량％를 혼합하여 장미효소시럽을 조성하는 방법과The rosemary syrup and the composition method of it are rosemary (rosemary which is obtained by mixing vinegar with raw rose petal and finely crushed and dried yeast) and 10 to 35% by weight of cherry and vinegar (cherry, vinegar, A method in which rose enzyme syrup is prepared by mixing 10 to 35 wt% of oligosaccharide and 30 to 60 wt% of oligosaccharide 장미스낵과 그 조성법으로 장미꽃잎가루 (5∼40)％, 밀가루(감자, 고구마, 옥수수 등 )(25∼55)％ 이스트, 장미효소시럽 등을 혼합하여 가열하여 굽거나 기름에 튀겨 장미스낵을 조성하는 방법.(5 ~ 40%), flour (potato, sweet potato, corn, etc.) (25 ~ 55)% Yeast and rose enzyme syrup are mixed and heated and baked or fried in oil to roses snack ≪ / RTI >
KR1020130088590A 2013-07-26 2013-07-26 Using rose petals, rose syrup, rose, red pepper, rose petals snack and take advantage of the various methods and the composition of the nutrient composition of foods KR20150012720A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921091A (en) * 2015-07-16 2015-09-23 王斌 Manufacturing method for rose wine
CN109588530A (en) * 2019-02-12 2019-04-09 厦门凯利威生物科技有限公司 A kind of colored syrup and preparation method thereof
CN110024827A (en) * 2019-04-19 2019-07-19 昆明理工大学 A kind of Chinese rose Egg cake and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921091A (en) * 2015-07-16 2015-09-23 王斌 Manufacturing method for rose wine
CN109588530A (en) * 2019-02-12 2019-04-09 厦门凯利威生物科技有限公司 A kind of colored syrup and preparation method thereof
CN110024827A (en) * 2019-04-19 2019-07-19 昆明理工大学 A kind of Chinese rose Egg cake and preparation method thereof

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