KR20200060954A - Method for manufacturing flower tea having chinese medicine effectiveness - Google Patents
Method for manufacturing flower tea having chinese medicine effectiveness Download PDFInfo
- Publication number
- KR20200060954A KR20200060954A KR1020180146177A KR20180146177A KR20200060954A KR 20200060954 A KR20200060954 A KR 20200060954A KR 1020180146177 A KR1020180146177 A KR 1020180146177A KR 20180146177 A KR20180146177 A KR 20180146177A KR 20200060954 A KR20200060954 A KR 20200060954A
- Authority
- KR
- South Korea
- Prior art keywords
- flower
- mixture
- flowers
- tea
- magnolia
- Prior art date
Links
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Images
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
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 목련 등의 한방 효능을 갖고 있는 꽃과 솔잎 분말을 이용하여 이루어지는 기능성 꽃차 제조방법에 관한 것으로서,The present invention relates to a method for manufacturing a functional flower tea made using a flower and pine needle powder having herbal efficacy such as magnolia,
더욱 상세하게는, 땀 발생을 촉진시킴으로써 체내의 노폐물이 원활히 배출되도록 하여, 노폐물 배출 억제에 따른 피부 발진 또는 스트레스로 인한 근육 경직 상태를 해소해주는 제1꽃혼합물; 상기 제1꽃혼합물을 포함하되, 이뇨작용으로 수분형 노폐물 배설을 촉진시켜 직접적으로 소변량을 늘려줌으로써 방광염 증상을 개선하고, 신체의 부종을 개선하며, 황달 및 결석증상을 해소해주는 제2꽃혼합물; 상기 제1꽃혼합물을 포함하되, 헛배가 부르고, 트림이 잦은 소화 장애에 효과가 있는 제3꽃혼합물; 상기 제1꽃혼합물을 포함하되, 어혈을 풀어 주고, 모든 혈액순환장애 질환에 효과가 있는 제4꽃혼합물;을 이용하여 꽃 혼합분말을 제조하는 단계와, 솔잎 분말을 제조하는 단계와, 상기 꽃 혼합분말과 솔잎 분말을 혼합하여 차혼합물을 조성하는 단계로 구성되는 한방 효능을 갖는 기능성 꽃차 제조방법에 관한 것이다.More specifically, by promoting the generation of sweat to facilitate the discharge of waste products in the body, the first flower mixture to relieve the muscle stiffness caused by skin rash or stress caused by suppression of waste discharge; A second flower mixture including the first flower mixture, which improves cystitis symptoms, improves edema of the body, and relieves jaundice and absent symptoms by directly increasing the amount of urine by promoting the excretion of moisture-type waste products through diuretic action; A third flower mixture including the first flower mixture, which is effective for digestive disorders that are called by flatulence and frequent belching; Preparing a flower mixed powder using the fourth flower mixture, including the first flower mixture, which releases blood and releases blood, and is effective for all blood circulation disorder diseases, and prepares pine needle powder, and the flower It relates to a method of manufacturing a functional flower tea having herbal efficacy consisting of a step of mixing the mixed powder and pine needle powder to form a tea mixture.
꽃은 영양 성분의 집합체로써 꽃잎 자체에 들어 있는 영양성분도 좋고 향기가 주는 이완작용, 혈관확장 등 현대인이 안고 있는 스트레스를 풀어주고 우울증에도 도움을 준다. 꽃차를 마시면 기분이 그윽해지거나 기분이 맑아지는 것을 느낄 수 있다.The flower is a collection of nutrients, and the nutrients contained in the petals themselves are good. It also relieves stress of modern people, such as the relaxation effect of scent and vasodilation, and helps in depression. When you drink flower tea, you can feel your mood softened or feel clear.
차는 본래 질병을 치료하기 위한 약재로 사용하였으며 향이 좋은 초목을 '차' 또는 '다라'(차를 거르는 체)라고 부르게 되면서 우리가 즐겨 마시는 오늘날의 차로 발전하게 된 것이다. 우리나라의 최초의 꽃차와 관련된 기록은 삼국유사에서 찾아볼 수 있다.Tea was originally used as a medicine to cure diseases, and the scented vegetation was called'tea' or'dara' (a sieve of tea) to develop into the tea we enjoy today. The records related to Korea's first flower tea can be found in Samguk Yusa.
우리나라에서의 계절별로 이용 가능한 꽃차를 살펴보면 봄은 유채꽃차, 생강나무꽃차, 산수유꽃차, 개나리꽃차, 목련차, 할미꽃차, 제비꽃차 등 가장 많은 꽃차를 접할 수 있고, 여름에는 장미꽃차 , 수국차, 나팔꽃차, 홍화차, 해바라기 꽃차 등을 접할 수 있으며, 가을에는 무궁화꽃차, 쑥꽃차, 감국차, 부용꽃차, 칡꽃차 등을 접할 수 있다. 그리고 겨울에는 수선화꽃차, 매화꽃차 등 가장 적은 종류의 꽃차를 접할 수 있다.If you look at the flower teas available in each season in Korea, you can encounter the most flower teas such as rapeseed flower tea, ginger tree flower tea, cornus flower tea, forsythia flower tea, magnolia tea, granny flower tea, violet flower tea, and rose flower tea, hydrangea tea in summer. You can find morning glory tea, safflower tea, and sunflower flower tea. In the fall, you can find Mugunghwa tea, mugwort tea, chrysanthemum tea, bouillon tea, and cherry blossom tea. And in winter, you can encounter the smallest types of flower tea, such as narcissus and plum blossom tea.
이와 같은 꽃차와 관련하여 대한민국 등록특허 10-1563802(등록일자 2015.10.21) '목련꽃차를 이용해 제조된 도라지정과 및 그 제조방법'; 대한민국 등록특허 10-1397188(등록일자 2014.05.13) '목련 꽃차의 제조방법'; 대한민국 등록특허 10-1900431(등록일자 2018.09.13) '꽃차의 제조방법 및 그에 의해 제조된 꽃차'; 대한민국 등록특허 10-1204988(등록일자 2012.11.20) '다양한 종류로 이루어진 차의 제다방법'; 대한민국 공개특허 10-2018-0093238(공개일자 2018.08.21) '목련꽃잎차와 그 제조방법'; 대한민국 등록특허 10-1397188(등록일자 2017.05.13) '목련 꽃차의 제조방법'; 대한민국 공개특허 10-2016-0087112(공개일자 2016.07.21) '꽃차 및 이의 제조방법'에 대한 기술이 개시된 바 있다.Republic of Korea Patent Registration No. 10-1563802 (Registration Date 2015.10.21) in connection with such a flower tea'Dora designation and its manufacturing method manufactured using magnolia flower tea'; Republic of Korea Patent Registration 10-1397188 (Registration Date 2014.05.13)'Magnolia flower tea manufacturing method'; Republic of Korea Registered Patent 10-1900431 (Registration Date 2018.09.13)'Method of manufacturing flower tea and flower tea produced thereby'; Republic of Korea Patent Registration 10-1204988 (Registration Date 2012.11.20)'Various methods of tea made of various types'; Republic of Korea Patent Publication 10-2018-0093238 (published on August 21, 2018)'Magnolia petal tea and its manufacturing method'; Republic of Korea Patent Registration 10-1397188 (Registration Date 2017.05.13)'Magnolia flower tea manufacturing method'; Republic of Korea Patent Publication 10-2016-0087112 (published on 2016.07.21)'flower tea and its manufacturing method' has been disclosed.
상기 제시된 등록특허 및 공개특허를 포함한 종래 개시되어 있는 꽃차 기술은 맛과 향, 영양성분 및 색상에 중점을 두어 개발되었으며, 꽃차의 개발 과정에서 다른 성분과의 혼합 구성을 통해 다양한 기능성을 부여하거나, 꽃 모양과 색상이 변형되는 것을 방지하는 기술을 포함하고 있다.The conventionally disclosed flower tea technology, including the proposed patents and published patents, was developed with an emphasis on taste, aroma, nutritional components, and color. In the process of developing flower tea, various functions are provided through mixing with other components, or It includes techniques to prevent flower shape and color from deforming.
현재의 웰빙(well-being) 문화에 맞춰 꽃차를 개발함에 있어, 맛과 향 뿐만 아니라 한방기능을 통해 건강기능성 또한 강화시킴으로써, 꽃차의 풍미와 건강을 챙길 수 있는 꽃차를 개발함으로써 본 발명의 완성에 이르게 되었다.In the development of flower tea in accordance with the current well-being culture, by enhancing not only the taste and aroma, but also the health function through herbal functions, the development of flower tea that can take care of the flavor and health of the flower tea leads to the completion of the present invention. It came.
본 발명은 목련 등 한방 기능성의 꽃을 이용한 꽃 혼합물과, 솔잎을 이용하여 차를 제조함으로써, 노폐물 배출이 억제되어 피부에 발진이 생기거나 스트레스로 인해 근육이 경직된 경우에 이를 해소하는 기능과, 이뇨작용으로 수분형 노폐물 배설을 촉진시켜 직접적으로 소변량을 늘려줌으로써 방광염 증상을 개선하는 기능과, 신체의 부종을 개선하며, 황달 및 결석증상을 개선하는 기능과, 헛배가 부르고, 트림이 잦은 소화 장애 개선 기능과, 어혈을 풀어 주고, 모든 혈액순환장애 질환에 대한 개선 기능을 갖는 한방 효능을 갖는 기능성 꽃차 제조방법을 제공하고자 하는 것을 발명의 목적으로 한다.The present invention is to produce a tea using a flower mixture using herbal functional flowers, such as magnolia and pine needles, to suppress the discharge of waste products, to relieve skin rash or muscle stiffness due to stress, and diuresis The function promotes the excretion of water-type wastes and directly increases the amount of urine, thereby improving the symptoms of cystitis, improving the swelling of the body, improving jaundice and stones, and improving digestive disorders with flatulence and frequent belching. It is an object of the present invention to provide a method for manufacturing a functional flower tea having a herbal effect that releases a function, blood, and improves all diseases of blood circulation disorders.
상기의 목적을 달성하고자,To achieve the above object,
본 발명은 제1, 제2 및 제3의 실시형태의 기능성 꽃차 제조방법을 제공한다.The present invention provides a functional flower tea manufacturing method of the first, second and third embodiments.
상기 제1실시형태의 기능성 꽃차 제조방법은,The functional flower tea manufacturing method of the first embodiment,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,Boil the first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums in boiling water for 2 to 5 seconds, and then at 60 to 70°C in an oven. After drying and grinding, the mixture is first boiled at 58 to 62°C for 3 to 7 minutes, and naturally cooled for 2 to 5 hours.
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 것으로 구성된다.It consists of preparing the flower mixed powder by adjusting the drying content to be 3~5% through the step of secondary cooling at 95~100℃ for 3~7 minutes and then naturally cooling for 2~5 hours.
상기 제2실시형태의 기능성 꽃차 제조방법은,The functional flower tea manufacturing method of the second embodiment,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%와,The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3꽃혼합물을 구성하고,A third flower mixture was formed by mixing 10.0 to 90.0 wt% of the second flower mixture consisting of 10.0 to 50.0 wt% of chrysanthemum, 10.0 to 50.0 wt% of single flower, and 10.0 to 50.0 wt% of frankincense flower,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,The third flower mixture was boiled in boiling water for 2 to 5 seconds, then dried and crushed in an oven at 60 to 70° C., and then first boiled at 58 to 62° C. for 3 to 7 minutes, then boiled for 2 to 5 hours. Natural cooling step,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 것으로 구성된다.It consists of preparing the flower mixed powder by adjusting the drying content to be 3~5% through the step of secondary cooling at 95~100℃ for 3~7 minutes and then naturally cooling for 2~5 hours.
상기 제3실시형태의 기능성 꽃차 제조방법은,The functional flower tea manufacturing method of the third embodiment,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%와,The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3꽃혼합물을 구성하고,A third flower mixture was formed by mixing 10.0 to 90.0 wt% of the second flower mixture consisting of 10.0 to 50.0 wt% of chrysanthemum, 10.0 to 50.0 wt% of single flower, and 10.0 to 50.0 wt% of frankincense flower,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,The third flower mixture was boiled in boiling water for 2 to 5 seconds, then dried and crushed in an oven at 60 to 70° C., and then first boiled at 58 to 62° C. for 3 to 7 minutes, then boiled for 2 to 5 hours. Natural cooling step,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 단계와,Preparing a flower mixed powder by adjusting the drying content to be 3 to 5% through a step of secondary cooling at 95 to 100° C. for 3 to 7 minutes, followed by natural cooling for 2 to 5 hours, and crushing;
솔잎을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄하여 솔잎 분말을 제조하는 단계와,After boiling the pine needles in boiling water for 2 to 5 seconds, drying and crushing them at 60 to 70°C in an oven to prepare pine needle powder,
상기 꽃 혼합분말 80.0 ~ 99.5 wt%와, 상기 솔잎 분말 0.5 ~ 20.0 wt%를 혼합하여 차혼합물을 구성하는 단계를 포함하여 이루어진다.It comprises a step of forming a tea mixture by mixing the flower mixture powder 80.0 ~ 99.5 wt% and the pine needle powder 0.5 ~ 20.0 wt%.
본 발명에 따른 한방 효능을 갖는 기능성 꽃차 제조방법은 다음의 효과를 갖는다.The method of manufacturing a functional flower tea having herbal efficacy according to the present invention has the following effects.
첫째. 꽃차 고유의 풍미와 한방 기능에 의해, 기호식품이면서 동시에 건강식품으로서의 높은 기능성을 갖는다.first. Due to the unique flavor and herbal function of flower tea, it has high functionality as both a favorite food and a health food.
둘째. 목련꽃, 해당화, 매화로 구성된 꽃 혼합물을 이용함으로써, 항산화효과가 뛰어나고 비타민 C 함량이 높으며, 향기가 좋은 꽃차를 제공한다.second. By using a flower mixture consisting of magnolia flowers, glycosylated flowers, and plums, it provides an excellent antioxidant, high vitamin C content, and good aroma.
셋째. 목련꽃, 해당화, 매화로 구성된 꽃 혼합물과 국화, 칡꽃, 향유꽃으로 구성된 꽃 혼합물을 이용함으로써, 땀 발생 촉진에 따른 체내 노폐물 배출이 원활히 이루어지도록 하고, 이로 인해 노폐물 배출 억제에 의해 발생되는 피부 발진, 스트레스로 인한 근육 경직 문제를 해소할 수 있는 기능성 꽃차를 제공한다.third. By using a flower mixture consisting of magnolia flowers, saffron flowers, and plums and a flower mixture consisting of chrysanthemums, perennial flowers, and sperm flowers, the discharge of waste products in the body is facilitated by the promotion of sweating, and skin rash caused by the suppression of waste discharge , It provides functional flower tea that can solve the muscle stiffness problem caused by stress.
셋째. 목련꽃, 해당화, 매화로 구성된 꽃 혼합물; 국화, 칡꽃, 향유꽃으로 구성된 꽃 혼합물; 및 솔잎을 이용하여 꽃차를 제조함으로써, 꽃차의 풍미와 맛을 한층 더 높여준다.third. A flower mixture consisting of magnolia flowers, gingiva and plum; A flower mixture consisting of chrysanthemum, single flower, and frankincense flowers; And by manufacturing the flower tea using pine needles, it further enhances the flavor and taste of the flower tea.
넷째. 목련꽃, 해당화, 매화, 국화, 칡꽃, 향유꽃, 패랭이꽃, 패모꽃으로 구성된 꽃 혼합물을 이용함으로써, 이뇨작용으로 수분형 노폐물 배설을 촉진시켜 직접적으로 소변량을 늘려줌으로써 방광염 증상을 개선하고, 신체의 부종을 개선하며, 황달 및 결석증상에 대한 개선 효과를 갖는 기능성 꽃차를 제공한다.fourth. By using a flower mixture composed of magnolia flowers, hwahwa, plum, chrysanthemum, perennial flowers, sperm flowers, dianthus flowers, and peony flowers, it improves cystitis symptoms by directly increasing the amount of urine by promoting the excretion of moisture-type waste products by diuretic action, It provides a functional flower tea that improves edema and improves jaundice and stones.
다섯째. 목련꽃, 해당화, 매화, 국화, 칡꽃, 향유꽃, 부용꽃, 탱자꽃으로 구성된 꽃 혼합물을 이용함으로써, 헛배가 부르고, 트림이 잦은 소화 장애에 대한 개선 효과를 갖는 기능성 꽃차를 제공한다.fifth. By using a flower mixture consisting of magnolia flowers, flower flowers, plum blossoms, chrysanthemum flowers, perennial flowers, sperm flowers, bouillon flowers, and tanza flowers, it provides a functional flower tea with improved effect on digestive disorders called flatulence and frequent belching.
여섯째. 목련꽃, 해당화, 매화, 국화, 칡꽃, 향유꽃, 골담초꽃, 자귀나무꽃으로 구성된 꽃 혼합물을 이용함으로써, 어혈을 풀어 주고, 모든 혈액순환장애 질환에 효과가 있는 기능성 꽃차를 제공한다.Sixth. By using a flower mixture consisting of magnolia flowers, hwahwa, plum, chrysanthemum, perennial flowers, sperm flowers, goldamcho flowers, and mother-of-pearl flowers, it releases blood and provides functional flower tea that is effective in all blood circulation disorders.
일곱째. 목련꽃, 해당화, 매화로 구성된 꽃 혼합물을 실험을 통해 잔류농약 320종을 다중 분석한 결과, Dinotefuran 0.1058 mg/kg 외 불검출됨에 따라 식품으로서의 안전성이 뛰어나고, 영양성분에 대한 기능성이 뛰어난 꽃차를 제공한다.Seventh. As a result of multi-analysis of 320 pesticide residues through experiments on a flower mixture consisting of magnolia flowers, hwahwa, and plum, as a result of not being detected other than Dinotefuran 0.1058 mg/kg, it provides excellent safety as a food product and provides flower tea with excellent functionality for nutrients .
도 1은 본 발명의 제1실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조 순서도.
도 2는 본 발명의 제2실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조 순서도.
도 3은 본 발명의 제3실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조 순서도.
도 4는 본 발명에 따른 목련의 향기성분을 나타낸 도면.
도 5는 본 발명에 따른 해당화의 향기성분을 나타낸 도면.
도 6은 본 발명에 따른 매화의 향기성분 동정을 나타낸 도면.
도 7은 본 발명에 따른 목련, 해당화, 매화의 혼합으로 구성된 제1꽃혼합물로부터 제조된 기능성 꽃차의 최종 제품의 향기 성분을 나탄낸 도면.1 is a functional flower tea manufacturing flow chart having herbal efficacy according to the first embodiment of the present invention.
Figure 2 is a functional flower tea manufacturing flow chart having herbal efficacy according to the second embodiment of the present invention.
Figure 3 is a functional flower tea manufacturing flow chart having herbal efficacy according to the third embodiment of the present invention.
4 is a view showing the fragrance components of magnolia according to the present invention.
5 is a view showing the fragrance component of the corresponding flower according to the present invention.
6 is a view showing the identification of the fragrance components of plum blossoms according to the present invention.
7 is a view showing the fragrance component of the final product of the functional flower tea prepared from the first flower mixture consisting of a mixture of magnolia, hwahwa, plum blossom according to the present invention.
이하, 본 발명의 제1, 제2 및 제3 실시예에 따른 기술 구성을 도 1 내지 도 3과 함께 구체적으로 살펴보도록 한다.Hereinafter, the technical configuration according to the first, second and third embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3.
도 1에 도시된 바와 같이,As shown in Figure 1,
본 발명의 제1실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조방법은,Method for manufacturing a functional flower tea having herbal efficacy according to the first embodiment of the present invention,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,Boil the first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums in boiling water for 2 to 5 seconds, and then at 60 to 70 ℃ in an oven After drying and grinding, the mixture is first boiled at 58 to 62°C for 3 to 7 minutes, and naturally cooled for 2 to 5 hours.
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조함으로써 이루어진다.It is made by preparing the flower mixed powder by adjusting the drying content to be 3~5% through the step of natural cooling for 2~5 hours by secondary boiling at 95~100℃ for 3~7 minutes.
도 2에 도시된 바와 같이,As shown in Figure 2,
본 발명의 제2실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조방법은,Method for manufacturing a functional flower tea having herbal efficacy according to the second embodiment of the present invention,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%와,The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3혼합물을 구성하고,A third flower mixture was formed by mixing 10.0 to 90.0 wt% of a second flower mixture consisting of 10.0 to 50.0 wt% of chrysanthemum, 10.0 to 50.0 wt% of perennial flowers, and 10.0 to 50.0 wt% of frankincense flowers,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,The third flower mixture was boiled in boiling water for 2 to 5 seconds, then dried and crushed in an oven at 60 to 70° C., and then first boiled at 58 to 62° C. for 3 to 7 minutes, then boiled for 2 to 5 hours. Natural cooling step,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조함으로써 이루어진다.It is made by preparing the flower mixed powder by adjusting the drying content to be 3~5% through the step of natural cooling for 2~5 hours by secondary boiling at 95~100℃ for 3~7 minutes.
도 3에 도시된 바와 같이,As shown in Figure 3,
본 발명의 제3실시예에 따른 한방 효능을 갖는 기능성 꽃차 제조방법은,Method for producing a functional flower tea having herbal efficacy according to the third embodiment of the present invention,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%와,The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3꽃혼합물을 구성하고,A third flower mixture was formed by mixing 10.0 to 90.0 wt% of the second flower mixture consisting of 10.0 to 50.0 wt% of chrysanthemum, 10.0 to 50.0 wt% of single flower, and 10.0 to 50.0 wt% of frankincense flower,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,The third flower mixture was boiled in boiling water for 2 to 5 seconds, then dried and crushed in an oven at 60 to 70° C., and then first boiled at 58 to 62° C. for 3 to 7 minutes, then boiled for 2 to 5 hours. Natural cooling step,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 단계와,Preparing a flower mixed powder by adjusting the drying content to be 3 to 5% through a step of secondary cooling at 95 to 100° C. for 3 to 7 minutes, followed by natural cooling for 2 to 5 hours, and crushing;
솔잎을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄하여 솔잎 분말을 제조하는 단계와,After boiling the pine needles in boiling water for 2 to 5 seconds, drying and crushing them at 60 to 70°C in an oven to prepare pine needle powder,
상기 꽃 혼합분말 80.0 ~ 99.5 wt%와, 상기 솔잎 분말 0.5 ~ 20.0 wt%를 혼합하여 차혼합물을 구성하는 단계를 포함하여 이루어진다.It comprises a step of forming a tea mixture by mixing the flower mixture powder 80.0 ~ 99.5 wt% and the pine needle powder 0.5 ~ 20.0 wt%.
이때 상기 제1, 제2 및 제3 실시예에 제시된 꽃 혼합분말은 꽃 혼합분말의 전체 중량에 대해 천연향료 0.01 ~ 1.0 wt%를 포함하여 구성된 것으로 대체될 수 있다.At this time, the first, second, and third flower mixture powder presented in the embodiment may be replaced with a composition comprising 0.01 to 1.0 wt% of natural fragrance relative to the total weight of the flower mixture powder.
본 발명에 따른 꽃 혼합물은 제1꽃혼합물을 기본 구성으로 하여, 다양한 기능성 부여를 위하여,The flower mixture according to the present invention has a first flower mixture as a basic configuration, in order to impart various functionalities,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%; 국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%;를 혼합하여 제꽃3혼합물을 구성하거나,A first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums, 10.0 to 90.0 wt%; The second flower mixture 10.0 ~ 90.0 wt%; consisting of 10.0 ~ 50.0 wt% chrysanthemum, 10.0 ~ 50.0 wt%, and scented flowers 10.0 ~ 50.0 wt%;
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 패랭이꽃 5.0 ~ 30.0 wt%와, 패모꽃 5.0 ~ 30.0 wt%를 혼합하여 제4꽃혼합물을 구성하거나,10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, 10.0 to 50.0 wt% of plums, 5.0 to 30.0 wt% of chrysanthemums, 5.0 to 30.0 wt% of wild flowers, 5.0 to 30.0 wt% of sperm flowers, Dianthus flower 5.0 ~ 30.0 wt%, and 5.0 ~ 30.0 wt% of the mother flowers are mixed to form a fourth flower mixture,
목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 부용꽃 5.0 ~ 30.0 wt%와, 탱자꽃 5.0 ~ 30.0 wt%를 혼합하여 제5꽃혼합물을 구성하거나,10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, 10.0 to 50.0 wt% of plums, 5.0 to 30.0 wt% of chrysanthemums, 5.0 to 30.0 wt% of wild flowers, 5.0 to 30.0 wt% of sperm flowers, Bouillon flower 5.0 ~ 30.0 wt% and Tangja flower 5.0 ~ 30.0 wt% to form a fifth flower mixture, or
또는 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 골담초꽃 5.0 ~ 30.0 wt%와, 자귀나무꽃 5.0 ~ 30.0 wt%를 혼합하여 제6꽃혼합물을 구성하여 사용할 수 있다.Or 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, 10.0 to 50.0 wt% of plums, 5.0 to 30.0 wt% of chrysanthemums, 5.0 to 30.0 wt% of wild flowers, and 5.0 to 30.0 wt% of wild flowers , Goldamcho flowers 5.0 ~ 30.0 wt%, can be used to form a sixth flower mixture by mixing 5.0 ~ 30.0 wt% willow flowers.
상기 제1꽃혼합물은 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%의 혼합으로 구성되는 것으로서, 항산화효과가 뛰어나고 비타민 C 함량이 높으며, 향기가 좋은 꽃차를 제공한다.The first flower mixture is composed of a mixture of magnolia flowers 10.0 to 50.0 wt%, glycolysis 10.0 to 50.0 wt%, and plum 10.0 to 50.0 wt%, having excellent antioxidant effect, high vitamin C content, and good fragrant flower tea Provides
상기 각 식용 꽃의 배합량이 10.0 wt% 미만이거나, 또는 50.0 wt%를 초과하게 되는 경우에는 성분간의 최적 배합이 이루어지지 않아 상기 제시된 제1꽃혼합물의 효과가 제대로 발현되기 어렵기 때문에, 상기 제1꽃혼합물은 상기 제시된 성분 및 배합비로 조성되는 것이 바람직하다.When the blending amount of each edible flower is less than 10.0 wt% or exceeds 50.0 wt%, since the optimum blending between components is not achieved, it is difficult to properly express the effects of the first flower mixture presented above. It is preferable that the flower mixture is composed of the above-described components and compounding ratios.
상기 제1꽃혼합물의 구체적인 성분 배합조성은 다음의 표 1과 같다.The composition of the specific components of the first flower mixture is shown in Table 1 below.
상기 제3꽃혼합물은 목련꽃, 해당화, 매화로 구성된 꽃 혼합물과 국화, 칡꽃, 향유꽃으로 구성된 꽃 혼합물을 이용함으로써, 땀 발생 촉진에 따른 체내 노폐물 배출이 원활히 이루어지도록 하고, 이로 인해 노폐물 배출 억제에 의해 발생되는 피부 발진, 스트레스로 인한 근육 경직 문제를 해소할 수 있는 기능성 꽃차를 제공한다.The third flower mixture by using a flower mixture consisting of magnolia flowers, hwahwa, plum, and a flower mixture composed of chrysanthemum, scented flowers, and perfume flowers, so that the discharge of waste products in the body according to the promotion of sweating is smoothly performed, thereby suppressing waste discharge It provides a functional flower tea that can solve the muscle stiffness caused by skin rash and stress caused by.
상기 제3꽃혼합물은 식용 꽃을 이용하여 구성함에 있어, 상기 제시된 제1꽃혼합물의 기능성에 더하여, 제2꽃혼합물로부터 발현되는, 이뇨작용으로 수분형 노폐물 배설을 촉진시켜 직접적으로 소변량을 늘려줌으로써 방광염 증상을 개선하고, 신체의 부종을 개선하며, 황달 및 결석증상 개선 효과를 갖도록 한다.The third flower mixture is composed by using edible flowers, in addition to the functionality of the first flower mixture presented above, it is expressed from the second flower mixture, which promotes excretion of moisture-type wastes by diuretic action, thereby directly increasing the amount of urine. Improve the symptoms of cystitis, improve the swelling of the body, and have the effect of improving jaundice and stones.
상기 제3꽃혼합물은 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%의 혼합으로 구성된 제1꽃혼합물 10.0 ~ 90.0 wt%와,The third flower mixture is a first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums, and 10.0 to 90.0 wt% of first flower mixtures,
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 구성되는 것으로서,It is composed by mixing 10.0 ~ 90.0 wt% of the second flower mixture consisting of 10.0 ~ 50.0 wt% of chrysanthemum, 10.0 ~ 50.0 wt% of perennial flowers, and 10.0 ~ 50.0 wt% of frankincense flowers,
상기 각 식용 꽃의 배합량이 제시된 범위 미만이거나, 또는 제시된 범위를 초과하게 되는 경우에는 성분간의 최적 배합이 이루어지지 않아 상기 제시된 제3꽃혼합물의 효과가 제대로 발현되기 어렵기 때문에, 상기 제3꽃혼합물은 상기 제시된 성분 및 배합비로 조성되는 것이 바람직하다.When the blending amount of each edible flower is less than the suggested range or exceeds the suggested range, since the optimum blending between components is not achieved, the effect of the suggested third flower mixture is difficult to be properly expressed, so the third flower mixture It is preferred that the composition is composed of the ingredients and blending ratios given above.
상기 제3꽃혼합물의 구체적인 성분 배합조성은 다음의 표 2와 같다.The composition of the specific components of the third flower mixture is shown in Table 2 below.
상기 제4꽃혼합물은 식용 꽃을 이용하여 구성함에 있어, 상기 제시된 제1꽃혼합물의 기능성에 더하여, 헛배가 부르고, 트림이 잦은 소화 장애 개선 효과를 갖도록 한다.The fourth flower mixture is composed of edible flowers, and in addition to the functionality of the first flower mixture, the flatulence is called, and the trim has frequent digestive disorder improvement effects.
상기 제4꽃혼합물은 목련꽃, 해당화, 매화로 구성되는 제1꽃혼합물에 대하여, 국화, 칡꽃, 향유꽃, 패랭이꽃, 패모꽃을 더 첨가하여 구성되는 것으로서, 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 패랭이꽃 5.0 ~ 30.0 wt%와, 패모꽃 5.0 ~ 30.0 wt%로 구성된다.The fourth flower mixture is composed of a magnolia flower, a corresponding flower, and a first flower mixture consisting of plum, chrysanthemum, aster flowers, frankincense flowers, dianthus flowers, and peony flowers, and further comprising 10.0 to 50.0 wt% of magnolia flowers, Flowering 10.0 to 50.0 wt%, Plum 10.0 to 50.0 wt%, Chrysanthemum 5.0 to 30.0 wt%, Perennial Flower 5.0 to 30.0 wt%, Perfume Flower 5.0 to 30.0 wt%, Dianthus 5.0 to 30.0 wt%, and Lost Flower is composed of 5.0 ~ 30.0 wt%.
상기 각 식용 꽃의 배합량이 제시된 범위 미만이거나, 또는 제시된 범위를 초과하게 되는 경우에는 성분간의 최적 배합이 이루어지지 않아 상기 제시된 제4꽃혼합물의 효과가 제대로 발현되기 어렵기 때문에, 상기 제4꽃혼합물은 상기 제시된 성분 및 배합비로 조성되는 것이 바람직하다.When the blending amount of each edible flower is less than the suggested range or exceeds the suggested range, since the optimum blending between the components is not achieved, the effect of the proposed fourth flower mixture is difficult to be properly expressed, so the fourth flower mixture It is preferred that the composition is composed of the above-mentioned components and compounding ratios.
상기 제4꽃혼합물의 구체적인 성분 배합조성은 다음의 표 3과 같다.Table 4 below shows the specific composition of the fourth flower mixture.
상기 제5꽃혼합물은 식용 꽃을 이용하여 구성함에 있어, 상기 제시된 제1꽃혼합물의 기능성에 더하여, 헛배가 부르고, 트림이 잦은 소화 장애에 대한 개선 효과를 갖는 기능성 꽃차를 제공한다.The fifth flower mixture is constructed using edible flowers, and in addition to the functionality of the first flower mixture presented above, it provides a functional flower tea having improved effect on digestive disorders called flatulence and frequent belching.
상기 제5꽃혼합물은 목련꽃, 해당화, 매화, 국화, 칡꽃, 향유꽃, 부용꽃, 탱자꽃으로 구성되는 것으로서, 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 부용꽃 5.0 ~ 30.0 wt%와, 탱자꽃 5.0 ~ 30.0 wt%로 구성된다.The fifth flower mixture is composed of a magnolia flower, a corresponding flower, a plum, a chrysanthemum, an anemone flower, a perfume flower, a bouillon flower, a tanza flower, and a magnolia flower 10.0 to 50.0 wt%, a corresponding flower 10.0 to 50.0 wt%, and a plum 10.0 to It is composed of 50.0 wt%, chrysanthemum 5.0-30.0 wt%, single flower 5.0-30.0 wt%, sperm flower 5.0-30.0 wt%, bouillon flower 5.0-30.0 wt%, and tangja flower 5.0-30.0 wt%.
상기 각 식용 꽃의 배합량이 상기 제시된 범위 미만이거나, 또는 범위를 초과하게 되는 경우에는 성분간의 최적 배합이 이루어지지 않아 상기 제시된 제5꽃혼합물의 효과가 제대로 발현되기 어렵기 때문에, 상기 제5꽃혼합물은 상기 제시된 성분 및 배합비로 조성되는 것이 바람직하다.When the blending amount of each edible flower is less than the above-mentioned range or exceeds the above-mentioned range, since the optimum blending between components is not achieved, it is difficult to properly express the effects of the above-mentioned fifth flower mixture, and thus the fifth flower mixture It is preferred that the composition is composed of the above-mentioned components and compounding ratios.
상기 제5꽃혼합물의 구체적인 성분 배합조성은 다음의 표 4와 같다.The composition of the specific ingredients in the fifth flower mixture is shown in Table 4 below.
상기 제6꽃혼합물은 식용 꽃을 이용하여 구성함에 있어, 상기 제시된 제1꽃혼합물의 기능성에 더하여, 어혈을 풀어 주고, 모든 혈액순환장애 질환에 효과가 있는 기능성 꽃차를 제공한다.In the construction of the sixth flower mixture using edible flowers, in addition to the functionality of the first flower mixture presented above, it releases blood and provides a functional flower tea that is effective in all blood circulation disorder diseases.
상기 제6꽃혼합물은 목련꽃, 해당화, 매화, 국화, 칡꽃, 향유꽃, 골담초꽃, 자귀나무꽃으로 구성되는 것으로서, 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 골담초꽃 5.0 ~ 30.0 wt%와, 자귀나무꽃 5.0 ~ 30.0 wt%로 구성된다.The sixth flower mixture is composed of a magnolia flower, a corresponding flower, a plum, a chrysanthemum, an anemone flower, an anthurium flower, a gossamer flower, a mother tree flower, a magnolia flower 10.0 to 50.0 wt%, a corresponding flower 10.0 to 50.0 wt%, and a plum 10.0 Consists of ~ 50.0 wt%, chrysanthemum 5.0 ~ 30.0 wt%, perennial flower 5.0 ~ 30.0 wt%, sperm flower 5.0 ~ 30.0 wt%, goliath flower 5.0 ~ 30.0 wt%, and citrus flower 5.0 ~ 30.0 wt% do.
상기 각 식용 꽃의 배합량이 상기 제시된 범위 미만이거나, 또는 범위를 초과하게 되는 경우에는 성분간의 최적 배합이 이루어지지 않아 상기 제시된 제6꽃혼합물의 효과가 제대로 발현되기 어렵기 때문에, 상기 제6꽃혼합물은 상기 제시된 성분 및 배합비로 조성되는 것이 바람직하다.When the blending amount of each edible flower is less than the above-mentioned range or exceeds the range, since the optimum blending between components is not achieved, it is difficult to properly express the effects of the sixth flower mixture, so the sixth flower mixture It is preferred that the composition is composed of the above-mentioned components and compounding ratios.
상기 제6꽃혼합물의 구체적인 성분 배합조성은 다음의 표 5와 같다.The specific composition of the ingredients in the sixth flower mixture is shown in Table 5 below.
상기 제시된 제1꽃혼합물, 제3꽃혼합물 내지 제6꽃혼합물은 1차 덖음, 자연냉각, 2차 덖음, 자연냉각을 거쳐 수분함량을 3 ~ 5 %가 되도록 조절한 후 분쇄함으로써 꽃 혼합분말로 제조된다.The first flower mixture, the third flower mixture to the sixth flower mixture presented above are primary mixed, natural cooled, secondary cooled, and natural cooled to adjust the moisture content to be 3 to 5% and then pulverized into flower mixed powder. Is manufactured.
상기 1차 덖음 과정은 꽃이 갖고 있는 자체 수분을 이용하여 낮은 온도에서 익히는 과정이며, 2차 덖음 과정은 고온에서 차의 맛을 돋굴 수 있도록 재벌 덖음을 하는 과정이다.The first steaming process is a process of ripening at a low temperature by using its own moisture, and the second steaming process is a process of chaebol so that the taste of tea can be enhanced at a high temperature.
이때 덖음 과정은 통꽃으로 하거나 또는 꽃잎을 한장씩 떼어서 할 수 있다.At this time, the grinding process can be done by using whole flowers or by separating petals one by one.
덖음을 할수록 차의 색과 향이 진해지기는 하나 너무 과다할 경우 고온에서 꽃이 탈 수 있으므로, 상기 제시된 적정 시간 범위 내에서 이루어지는 것이 바람직하다.Although the color and scent of the tea gets darker as it dries, the flower may burn at a high temperature if it is too excessive, so it is preferable to be made within the appropriate time range given above.
제1꽃혼합물, 제3꽃혼합물 내지 제6꽃혼합물을 꽃 혼합분말을 제조하여, 상기 꽃 혼합분말을 그대로 꽃차로 사용하나, 꽃차의 풍미와 맛을 한층 더 높여주기 위하여, 상기 꽃 혼합분말과 솔잎 분말을 혼합하여 차 혼합물을 구성하기도 한다.The first flower mixture, the third flower mixture to the sixth flower mixture are prepared as a flower mixture powder, and the flower mixture powder is used as a flower tea, but in order to further enhance the flavor and taste of the flower tea, the flower mixture powder and It is also possible to make a tea mixture by mixing pine needle powder.
상기 솔잎 분말 제조과정은 솔잎을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄함으로써 이루어진다.The pine needle powder manufacturing process is performed by boiling the pine needles in boiling water for 2 to 5 seconds, followed by drying and grinding at 60 to 70°C in an oven.
상기 솔잎 성분은 α-pinene, β-pinene, camphene 등의 정유성분, quercetin, kaempferol 등 flavonoid류, 수지 등이 있으며, 수분 58.1 %, 단백질 4.5 %, 지질 3.9 %, 당질 19.6 %, 섬유소 13.3 %, 회분 0.6 %정도가 함유되어 있다.The pine needle components include essential oil components such as α-pinene, β-pinene, and camphene, flavonoids such as quercetin, and kaempferol, and resins. It contains about 0.6% ash.
상기 차 혼합물은 상기 제1꽃혼합물, 제3꽃혼합물 내지 제6꽃혼합물로부터 선택된 꽃 혼합물로부터 제조된 꽃 혼합분말 80.0 ~ 99.5 wt%와, 상기 솔잎 분말 0.5 ~ 20.0 wt%의 혼합으로 조성된다.The tea mixture is composed of a mixture of 80.0 to 99.5 wt% of the flower mixture powder prepared from the flower mixture selected from the first flower mixture, the third flower mixture to the sixth flower mixture, and 0.5 to 20.0 wt% of the pine needle powder.
이때 상기 꽃 혼합분말의 사용량이 80.0 wt% 미만인 경우에는 충분한 한방 효능 발현이 어렵고, 99.5 wt%를 초과하게 되는 경우에는 상대적으로 솔잎 분말의 사용량이 줄어들어 솔잎 분말에 의한 풍미와 맛의 향상을 기대하기 어렵기 때문에 상기 꽃 혼합분말의 사용량은 차 혼합물의 전체 중량에 대해 80.0 ~ 99.5 wt%의 범위 내로 한정하는 것이 바람직하다.At this time, when the amount of the mixed flower powder used is less than 80.0 wt%, it is difficult to express sufficient herbal efficacy, and when it exceeds 99.5 wt%, the amount of pine needle powder is relatively reduced to expect an improvement in flavor and taste due to the pine needle powder. Since it is difficult, it is preferable to limit the amount of the flower mixture powder to be within the range of 80.0 to 99.5 wt% based on the total weight of the tea mixture.
상기 솔잎 분말의 사용량이 0.5 wt% 미만인 경우에는 솔잎 분말에 의한 풍미와 맛의 향상을 기대하기 어렵고, 20.0 wt%를 초과하게 되는 경우에는 상대적으로 꽃 혼합분말의 사용량이 줄어들어 한방 효능이 미미할 수 있으므로, 상기 솔잎 분말의 사용량은 차 혼합물의 전체 중량에 대해 0.5 ~ 20.0 wt%의 범위 내로 한정하는 것이 바람직하다.When the amount of the pine needle powder is less than 0.5 wt%, it is difficult to expect to improve the flavor and taste of the pine needle powder, and when it exceeds 20.0 wt%, the amount of the mixed flower powder is relatively reduced, so the herbal efficacy may be insignificant. , The amount of pine needle powder is preferably limited to within the range of 0.5 to 20.0 wt% based on the total weight of the tea mixture.
상기 차 혼합물의 구체적인 성분 배합조성은 다음의 표 6과 같다.The composition of the specific components of the tea mixture is shown in Table 6 below.
상기 차 혼합물은 향 발산 기능성을 높이기 위하여, 꽃혼합분말의 전체 중량에 대해 천연향료 0.01 ~ 1.0 wt%로 첨가한 것을 사용할 수 있다.The tea mixture may be used in an amount of 0.01 to 1.0 wt% of a natural fragrance based on the total weight of the flower mixed powder in order to enhance the fragrance diverging function.
이때 상기 천연향료의 사용량이 0.01 wt% 미만인 경우에는 향 발산이 미미하여 큰 효과를 기대하기 어렵고, 1.0 wt%를 초과하게 되는 경우에는 향이 너무 진하여 거부감을 느낄 수 있으므로, 상기 천연향료의 사용량은 차 혼합물 전체 중량에 대해 0.01 ~ 1.0 wt%의 범위 내로 한정하는 것이 바람직하다.At this time, when the amount of the natural fragrance is less than 0.01 wt%, it is difficult to expect a large effect due to slight fragrance emission, and when it exceeds 1.0 wt%, the fragrance is too thick to feel a rejection, so the amount of the natural fragrance used is different. It is preferable to limit it within the range of 0.01 to 1.0 wt% based on the total weight of the mixture.
상기 천연향료를 더 첨가한 차 혼합물의 구체적인 성분 배합조성은 다음의 표 7과 같다.The composition of the specific components of the tea mixture to which the natural fragrance is further added is shown in Table 7 below.
이하, 본 발명에 따른 기능성 꽃차의 기본 구성을 이루는, 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%로 구성되는 제1꽃혼합물의 이화학적 특성 및 기능성분 분석 결과에 대해 살펴보도록 한다.Hereinafter, physicochemical properties and functions of the first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of glycosylation, and 10.0 to 50.0 wt% of plum blossoms, which constitute the basic composition of the functional flower tea according to the present invention Let's take a look at the component analysis results.
가. 재료end. material
본 실험에 사용한 목련, 해당화, 매화는 전라북도 고창군에 있는 선운산야생꽃차 업체에서 재배되는 것을 현물로 제공받아 사용하였다.The magnolia, gyohwa, and plum used in this experiment were used as a spot provided for cultivation at the Sununsan Wild Flower Tea Company in Gochang-gun, Jeollabuk-do.
나. 방법I. Way
1) 식용꽃 3종의 이화학적 특성 및 기능성분 분석1) Analysis of physicochemical properties and functional components of 3 edible flowers
1-1) 일반성분 분석1-1) General component analysis
식용꽃 3종(목련, 해당화, 매화)의 일반성분인 수분함량, 회분, 조단백질, 조지질 함량은 AOAC 방법으로 분석하였다. 즉 수분은 105 ℃ 오븐을 이용한 상압가열건조법을 이용하여 측정하였고, 회분은 550 ℃ 회화로를 이용한 직접회화법, 조단백질은 미량 켈달법, 조지질은 soxhlet법으로 용매는 diethyl ether를 사용하였다. 실험은 3번 이상 반복하였다.The water content, ash, crude protein, and lipid content, which are general components of three edible flowers (Magnolia, Corolla, Plum) were analyzed by AOAC method. In other words, moisture was measured using a normal pressure heat drying method using an oven at 105°C, ash was used as a direct painting method using a furnace at 550°C, trace protein Keldahl method, crude lipid soxhlet method, and solvent diethyl ether. The experiment was repeated three more times.
1-2) 유기산 분석1-2) Organic acid analysis
식용꽃 3종(목련, 해당화, 매화)의 유기산 함량은 AOAC의 방법을 응용하여 분석하였다. 즉 건조한 식용꽃 4종을 마쇄한 시료 1 g에 15 mL의 증류수로 80 ℃에서 4시간 추출한 것을 여과지(Whatman NO. 2, Whatman International Ltd.,Maidstone, England)로 여과하여 사용하였고, 분석기기는 Shimadzu UFLC-XR(Japan)을 사용하였으며 분석조건은 표 8과 같다.The organic acid content of three edible flowers (Magnolia, Corolla, Plum) was analyzed by applying the method of AOAC. That is, 4 g of dried edible flowers were ground in 1 g of sample with 15 mL of distilled water for 4 hours at 80° C. and filtered using filter paper (Whatman NO. 2, Whatman International Ltd., Maidstone, England). Shimadzu UFLC-XR (Japan) was used and the analysis conditions are shown in Table 8.
Mobile Phase
Mobile Phase
1-3) 비타민 C 함량1-3) Vitamin C content
식용꽃 3종(목련, 해당화, 매화)의 비타민 C는 각각의 시료 5 g에 동량의10 % 메타인산용액으로 균질한 후 5% 메타인산용액 100 mL로 정용하였다. 이를 원심분리(3,000 rpm, 10 min)하여 상등액을 시험용액으로 하였다. 분석기기는 Shimadzu UFLC-XR(Japan)을 사용하였고 분석조건은 표 9와 같다.Vitamin C of three edible flowers (Magnolia, Corolla, Plum) was homogenized in 5 g of each sample with the same amount of 10% metaphosphate solution, and then dissolved in 100 mL of 5% metaphosphate solution. This was centrifuged (3,000 rpm, 10 min) to make the supernatant a test solution. The analyzer was Shimadzu UFLC-XR (Japan) and the analysis conditions are shown in Table 9.
Mobile Phase
Mobile Phase
1-4) 쿼르세틴 함량1-4) Quercetin content
식용꽃 3종(목련, 해당화, 매화)의 쿼르세틴 분석을 위해 Jeon 등의 방법을 응용하여 측정하였다. 즉 각각의 시료 1 g을 칭량하여 60 % 에탄올 40 mL과 6 N HCl 5 mL를 첨가하여 용해시킨 후 90 ℃에서 2시간 동안 가수분해 하였다. 이를 회전식감압농축기로 농축한 후 60 % 에탄올을 사용하여 50 mL로 정용한 뒤 0.2 um filter로 여과한 것을 시험용액으로 사용하였다. 분석기기는 Waters UPLC system(U.S.A)을 사용하였고 분석조건은 표 10과 같다.For the analysis of quercetin of three edible flowers (Magnolia, Corolla, Plum), it was measured by applying a method such as Jeon. That is, 1 g of each sample was weighed and dissolved by adding 40 mL of 60% ethanol and 5 mL of 6 N HCl, and then hydrolyzing at 90°C for 2 hours. After concentrating it with a rotary pressure concentrator, using 60% ethanol to 50 mL, and then filtering with a 0.2 um filter was used as a test solution. The analyzer used a Waters UPLC system (U.S.A) and the analysis conditions are shown in Table 10.
Mobile Phase
Mobile Phase
1-5) 향기성분1-5) Fragrance ingredients
1-5-1) 휘발성 향기성분 추출(SPME)1-5-1) Volatile Flavor Ingredient Extraction (SPME)
각 시료의 휘발성 향기성분 추출은 headspace solid-phase microextraction (SPME)으로 실시하였다. 향기성분 포집을 위해 15 mL 전용 glass vial(Supelco, USA)에 시료 5 g을 넣고, 염석효과(salting out effect) 유도를 통한 추출 효휼 향상을 위해 시료 용량의 30%에 상당하는 NaCl 2.0 g을 첨가하고 상대정량을 위한 내부표준물질(internal standard)로서 1mg를 넣고 silicon/teflon septum으로 밀봉하였다. SPME fiber로는 50/30 um divinylbenzene/carboxen/poly dimethylsiloxane (DVB/CAR/PDMS, Supelco, Bellefonte, PA, USA)를 이용하여 시료 온도 60 ℃하에서 250 rpm으로 1 min간 평형상태를 유지한 후 SPME fiber를 시료 내부로 주입하여 10min 동안 휘발성 향기성분을 흡착(adsorption)하고 250 ℃의 GC/MS injector에서 5 min간 탈착(desorption)하여 분석하였고, SPME fiber는 사용하기 전에 미리 250℃에서 60 min 동안 활성화(conditioning) 한 후 본 실험에 시용하였다.(표 11)The extraction of volatile fragrance components from each sample was performed by headspace solid-phase microextraction (SPME). To collect the fragrance components, add 5 g of sample to a 15 mL glass vial (Supelco, USA), and add 2.0 g of NaCl, equivalent to 30% of the sample capacity, to improve extraction efficiency through induction of salting out effect. Then, 1mg was added as an internal standard for relative quantitation and sealed with silicon/teflon septum. As SPME fiber, 50/30 um divinylbenzene/carboxen/poly dimethylsiloxane (DVB/CAR/PDMS, Supelco, Bellefonte, PA, USA) was used to maintain equilibrium for 1 min at 250 rpm under sample temperature of 60℃. Was injected into the sample for adsorption for volatile fragrance for 10 min (adsorption) and analyzed by desorption (desorption) for 5 min in a GC/MS injector at 250° C., and SPME fiber was activated at 250° C. for 60 min before use. After (conditioning), it was applied to this experiment.(Table 11)
1-5-2) 휘발성 향기성분 분석(GC-MS)1-5-2) Analysis of volatile fragrance components (GC-MS)
휘발성 향기성분의 분석을 위한 GC-MS는 GCMS-QP2010plus(shimadzu, japan)을 사용하였다. 휘발성 향기성분의 분리를 위한 column은 BR-5(0.25 um I.D. × 60 m L., 0.25 um film thickness, Varian, USA)을 사용하였으며, temperature program은 40 ℃에서 5 min간 유지한 다음 2 ℃/min의 속도록 280 ℃까지 5 min간 유지하였으며, 이때 carrier gas는 He으로 flow rate 1.0 mL/min을 유지하였다. GC column에 의해 분리된 화합물은 electron impact ionization(EI) 방법으로 이온화하였고, ionization voltage와 ion source는는 각각 70 eV와 220 ℃로 설정하였으며 휘발성 향기성분의 분자량 범위는 41 ~ 400 m/z로 분석하였다.(표 12)GCMS-QP2010plus (shimadzu, japan) was used for GC-MS for the analysis of volatile fragrance components. For the separation of volatile fragrance components, BR-5 (0.25 um ID × 60 m L., 0.25 um film thickness, Varian, USA) was used, and the temperature program was maintained at 40 °C for 5 min and then 2 °C/ The speed of min was maintained at 280°C for 5 min, and the carrier gas was maintained at He with a flow rate of 1.0 mL/min. Compounds separated by GC column were ionized by electron impact ionization (EI) method, ionization voltage and ion source were set to 70 eV and 220°C, respectively, and the molecular weight range of volatile fragrance components was analyzed to be 41 to 400 m/z. (Table 12)
0.25 um film thickness, Varian, USABR-5, 0.25 um ID 60 m L.,
0.25 um film thickness, Varian, USA
다. 결과 및 고찰All. Results and Discussion
1) 식용꽃 3종의 이화학적 특성 및 기능성분 분석1) Analysis of physicochemical properties and functional components of 3 edible flowers
1-1) 일반성분1-1) General ingredients
식용꽃 3종(목련, 해당화, 매화)의 일반성분 함량은 표 13과 같으며 시료에 따라 유의적인 차이를 보였다(p<0.05). 3종의 식용꽃의 수분함량은 9.51 ~ 17.57%의 범위로 매화 < 목련 < 해당화 순으로 나타났으며 수분함량이 가장 낮은 산국화(6.87 %)에 비해 해당화(17.57 %)가 약 3배 정도 높은 결과 값을 보였다. 회분 함량은 4.57 ~ 6.66 %로 목련이 6.66 %로 가장 높게 나타났으며 해당화, 매화는 각각 4.57 %, 6.46 %이었다. 조단백질 함량은 9.07 ~ 25.82 % 범위로, 목련이25.82 %로 가장 높았으며 매화, 해당화는 각각 17.29, 9.07 % 순으로 나타냈다. 조지질 함량은 0.63 ~ 4.23 %로 해당화 < 매화 < 목련 순으로 나타냈다. Park 등의 연구 결과에 나타난 10 종류의 동결건조 한 식용꽃의 일반성분 중 수분은 6.2 ~ 12.8 %, 회분은 4.3 ~ 10.5 %, 조단백질은 10.3 ~ 20.7 %, 조지방은 1.97 ~ 7.5 %로 본 실험과 비슷한 수치를 나타냈다.The contents of the general ingredients of three edible flowers (Magnolia, Corolla, Plum) are shown in Table 13, and showed significant differences according to the samples (p<0.05). The moisture content of the three edible flowers ranged from 9.51 to 17.57%, followed by plum <magnolia <glycosylation, and the glycosylation (17.57 %) was about 3 times higher than the lowest water content of wild chrysanthemum (6.87 %). Showed the value. The ash content was 4.57 ~ 6.66%, and the magnolia was the highest with 6.66%, and the corresponding flower and plum were 4.57% and 6.46%, respectively. The crude protein content ranged from 9.07 to 25.82%, and the magnolia was the highest at 25.82%, and plum and glycosylated were 17.29 and 9.07%, respectively. The crude lipid content was 0.63 to 4.23%, followed by glycolysis <plum <magnolia. Of the 10 freeze-dried edible flowers found in Park et al.'s results, the moisture content is 6.2 ~ 12.8%, ash content is 4.3 ~ 10.5%, crude protein is 10.3 ~ 20.7%, crude fat is 1.97 ~ 7.5%. Similar figures were shown.
(Moisture(%))moisture
(Moisture(%))
(Ash(%))Ash
(Ash(%))
(Crude
protein(%))Crude protein
(Crude
protein(%))
(Crude
lipid(%))Crude fat
(Crude
lipid(%))
1-2) 유기산1-2) Organic acids
식용꽃 3종(목련, 해당화, 매화)의 유기산 함량을 측정한 결과(표 14) 해당화는 호박산이 주요 유기산으로 1,645 mg/100 g의 함량을 보였고, 사과산(213 mg/100 g), 주석산(164 mg/100 g), 구연산(159 mg/100 g), 옥살산(7 mg/100 g)가 확인 되었다. 매화의 경우는 옥살산(18 mg/100 g)만 미량 확인 되었으며, 목련은 주석산이 주요 유기산으로 324 mg/100 g의 함량을 보였고, 사과산(190 mg/100 g), 호박산(152 mg/100 g), 구연산(120 mg/100 g), 옥살산(26 mg/100 g)이 확인되었다.As a result of measuring the organic acid content of three edible flowers (Magnolia, Corolla, Plum) (Table 14), Corbic acid showed a content of 1,645 mg/100 g as a major organic acid, malic acid (213 mg/100 g), and tartaric acid ( 164 mg/100 g), citric acid (159 mg/100 g) and oxalic acid (7 mg/100 g) were identified. In the case of plum, only oxalic acid (18 mg/100 g) was confirmed in trace amounts, and magnolia showed a content of 324 mg/100 g as a major organic acid, malic acid (190 mg/100 g), succinic acid (152 mg/100 g) ), citric acid (120 mg/100 g) and oxalic acid (26 mg/100 g) were identified.
(Oxalic acid)Oxyacid
(Oxalic acid)
(Tartaric acid)Tartaric acid
(Tartaric acid)
(Malic acid)Apple
(Malic acid)
(Citric acid)Citric acid
(Citric acid)
(Succinic acid)Seoksin Mountain
(Succinic acid)
1-3) 비타민 C1-3) Vitamin C
식용꽃 3종(목련, 해당화, 매화)의 비타민 C 함량을 분석한 결과는 표 15와 같다. 해당화 및 매화의 경우 각각 46.4 , 27.5 mg/100 g으로 항산화 효과가 우수하다고 알려진 비타민 C의 함량이 높은 것을 확인하였고, 목련의 경우는 검출되지 않았다.Table 15 shows the results of analyzing the vitamin C content of three edible flowers (Magnolia, Corolla, Plum). In the case of glycolysis and plum, respectively, it was confirmed that the content of vitamin C, which is known to have excellent antioxidant effect, was 46.4 and 27.5 mg/100 g, respectively, and the magnolia was not detected.
(mg/100 g)Vitamin C
(mg/100 g)
1-4) 쿼르세틴(Quercetin) 함량1-4) Quercetin content
활성산소의 산화활동을 억제하거나 제거하는 능력이 매우 강한 것으로 알려져 있는 쿼르세틴(Quercetin)을 분석한 결과는 다음과 같다. 식용꽃 3종(목련, 해당화, 매화)의 쿼르세틴(Quercetin) 함량을 분석한 결과(표 16) 목련이 2.32 mg/g으로 가장 높은 함량을 보였고, 매화가 1.32 mg/g, 해당화는 0.41 mg/g의 함량을 보여 식용꽃 3종 모두에서 쿼르세틴(Quercetin)을 확인할 수 있었다.The results of analyzing quercetin, which is known to have a very strong ability to inhibit or remove oxidative activity of free radicals, are as follows. As a result of analyzing the quercetin content of three edible flowers (Magnolia, Corolla, Plum) (Table 16), the magnolia showed the highest content of 2.32 mg/g, the plum was 1.32 mg/g, and the glycolysis was 0.41 mg The content of /g showed quercetin in all three edible flowers.
1-5) 향기성분1-5) Fragrance ingredients
1-5-1) 목련의 향기성분 동정1-5-1) Identification of fragrance components of magnolia
목련의 향기성분 동정은 도 4에 도시된 바와 같다.The identification of the fragrance component of magnolia is as shown in FIG. 4.
1-5-2) 해당화의 향기성분 동정1-5-2) Identification of fragrance components of glycolysis
해당화의 향기성분 동정은 도 5에 도시된 바와 같다.Identification of the scent component of the corresponding flower is as shown in FIG. 5.
1-5-3) 매화의 향기성분 동정1-5-3) Identification of fragrance components of plum
해당화의 향기성분 동정은 도 6에 도시된 바와 같다.The scent component identification of glycolysis is as shown in FIG. 6.
상기 목련, 해당화, 매화의 혼합으로 구성된 제1꽃혼합물로부터 제조된 기능성 꽃차의 최종 제품의 향기 성분은 도 7에 도시된 바와 같다.The fragrance component of the final product of the functional flower tea prepared from the first flower mixture composed of the mixture of the magnolia, the corresponding flower, and the plum is as shown in FIG. 7.
또한 상기 제1꽃혼합물로부터 제조된 기능성 꽃차의 잔류 농약 320종을 다중분석한 결과, Dinotefuran 0.1058 mg/kg외 불검출 되었다.In addition, as a result of multi-analysis of 320 pesticide residues of functional flower tea prepared from the first flower mixture, Dinotefuran 0.1058 mg/kg and others were not detected.
그리고 상기 제1꽃혼합물로부터 제조된 기능성 꽃차의 9대 영양성분을 분석한 결과 다음 표 17에 제시된 결과를 얻었다.And as a result of analyzing the nine nutrients of the functional flower tea prepared from the first flower mixture, the results shown in Table 17 were obtained.
본 발명에 따른 한방 효능을 갖는 기능성 꽃차 제조방법은 종래 꽃차에 이용되던 식용 꽃 중 한방 효능이 유사한 것들을 혼합하여 혼합물을 조성하고, 이와 같이 조성된 혼합물과 솔잎 분말을 최종적으로 혼합하여 꽃차를 이룸으로써 한방 효능이 뛰어나면서 풍미와 맛이 뛰어난 기능성 꽃차를 제공함으로써 산업상 이용가능성이 크다.The method for manufacturing a functional flower tea having herbal efficacy according to the present invention forms a mixture by mixing the ones with similar herbal efficacy among the edible flowers used in conventional flower teas, and finally mixing the composition and pine needle powder to form a flower tea. It has great industrial applicability by providing functional flower tea with excellent herbal efficacy and excellent flavor and taste.
Claims (7)
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
Boil the first flower mixture consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums in boiling water for 2 to 5 seconds, and then at 60 to 70°C in an oven. After drying and grinding, the mixture is first boiled at 58 to 62°C for 3 to 7 minutes, and naturally cooled for 2 to 5 hours.
It is a herbal medicine characterized in that it is prepared by mixing the mixture with 2 ~ 5 hours at 95 ~ 100 ℃ for 2 ~ 5 hours, followed by natural cooling for 3 ~ 5 minutes to adjust the drying content to 3 ~ 5% and then crushing it. Functional flower tea manufacturing method with efficacy.
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3꽃혼합물을 구성하고,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
A third flower mixture was formed by mixing 10.0 to 90.0 wt% of the second flower mixture, consisting of 10.0 to 50.0 wt% chrysanthemum, 10.0 to 50.0 wt% of the single flower, and 10.0 to 50.0 wt% of the frankincense flower,
Boil the third flower mixture in boiling water for 2 to 5 seconds, dry it in an oven at 60 to 70°C, crush it, and then boil it for 1 to 3 minutes at 58 to 62°C for 2 to 5 hours. Natural cooling step,
It is a herbal medicine characterized in that it is prepared by mixing the mixture with 2 ~ 5 hours at 95 ~ 100 ℃ for 2 ~ 5 hours, followed by natural cooling for 3 ~ 5 minutes to adjust the drying content to 3 ~ 5% and then pulverizing it. Functional flower tea manufacturing method with efficacy.
국화 10.0 ~ 50.0 wt%와, 칡꽃 10.0 ~ 50.0 wt%와, 향유꽃 10.0 ~ 50.0 wt%로 구성된 제2꽃혼합물 10.0 ~ 90.0 wt%를 혼합하여 제3꽃혼합물을 구성하고,
상기 제3꽃혼합물을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄한 다음 58 ~ 62 ℃에서 3 ~ 7 분 동안 1차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계와,
95 ~ 100 ℃에서 3 ~ 7 분 동안 2차 덖음하여 2 ~ 5 시간 동안 자연 냉각시키는 단계를 거쳐 건조함량이 3 ~ 5 %가 되도록 조절한 후 분쇄하여 꽃 혼합분말을 제조하는 단계와,
솔잎을 끓는 물에 2 ~ 5 초간 데친 후 오븐(oven)기에서 60 ~ 70 ℃에서 건조하고 분쇄하여 솔잎 분말을 제조하는 단계와,
상기 꽃 혼합분말 80.0 ~ 99.5 wt%와, 상기 솔잎 분말 0.5 ~ 20.0 wt%를 혼합하여 차혼합물을 구성하는 단계를 포함하여 이루어지는 한방 효능을 갖는 기능성 꽃차 제조방법을 제공한다.
The first flower mixture of 10.0 to 90.0 wt%, consisting of 10.0 to 50.0 wt% of magnolia flowers, 10.0 to 50.0 wt% of corresponding flowers, and 10.0 to 50.0 wt% of plums,
A third flower mixture was formed by mixing 10.0 to 90.0 wt% of the second flower mixture consisting of 10.0 to 50.0 wt% of chrysanthemum, 10.0 to 50.0 wt% of single flower, and 10.0 to 50.0 wt% of frankincense flower,
The third flower mixture was boiled in boiling water for 2 to 5 seconds, then dried and crushed in an oven at 60 to 70° C., and then first boiled at 58 to 62° C. for 3 to 7 minutes, then boiled for 2 to 5 hours. Natural cooling step,
Preparing a flower mixed powder by adjusting the drying content to be 3 to 5% through a step of secondary cooling at 95 to 100° C. for 3 to 7 minutes, followed by natural cooling for 2 to 5 hours, and crushing;
After boiling the pine needles in boiling water for 2 to 5 seconds, drying and crushing them in an oven at 60 to 70° C. to prepare pine needle powder,
It provides a method for manufacturing a functional flower tea having herbal efficacy, comprising the step of forming a tea mixture by mixing the flower mixed powder 80.0 ~ 99.5 wt% and the pine needle powder 0.5 ~ 20.0 wt%.
꽃 혼합분말은 꽃 혼합분말의 전체 중량에 대해 천연향료 0.01 ~ 1.0 wt%를 포함하여 구성된 것으로 대체되는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
The method according to any one of claims 1 to 3,
The method of manufacturing a functional flower tea with herbal efficacy is characterized in that the flower mixed powder is replaced by being composed of 0.01 to 1.0 wt% of natural fragrance relative to the total weight of the flower mixed powder.
제1꽃혼합물은 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 패랭이꽃 5.0 ~ 30.0 wt%와, 패모꽃 5.0 ~ 30.0 wt%로 구성된 제4꽃혼합물로 대체되는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
The method according to claim 1,
The first flower mixture is from 10.0 to 50.0 wt% of magnolia flowers, from 10.0 to 50.0 wt% of corresponding flowers, from 10.0 to 50.0 wt% of plums, from 5.0 to 30.0 wt% chrysanthemums, from 5.0 to 30.0 wt% single-flowered flowers, from 5.0 to 50% A method of manufacturing functional flower tea having herbal efficacy, characterized in that it is replaced with a fourth flower mixture composed of 30.0 wt%, dianthus 5.0 to 30.0 wt%, and dianthus 5.0 to 30.0 wt%.
제1꽃혼합물은 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 부용꽃 5.0 ~ 30.0 wt%와, 탱자꽃 5.0 ~ 30.0 wt%로 구성된 제5꽃혼합물로 대체되는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
The method according to claim 1,
The first flower mixture is from 10.0 to 50.0 wt% of magnolia flowers, from 10.0 to 50.0 wt% of corresponding flowers, from 10.0 to 50.0 wt% of plums, from 5.0 to 30.0 wt% chrysanthemums, from 5.0 to 30.0 wt% single-flowered flowers, from 5.0 to 50% A method of manufacturing a functional flower tea with herbal efficacy, characterized by being replaced by a fifth flower mixture consisting of 30.0 wt%, bouillon flower 5.0-30.0 wt%, and tanza flower 5.0-30.0 wt%.
제1꽃혼합물은 목련꽃 10.0 ~ 50.0 wt%와, 해당화 10.0 ~ 50.0 wt%와, 매화 10.0 ~ 50.0 wt%와, 국화 5.0 ~ 30.0 wt%와, 칡꽃 5.0 ~ 30.0 wt%와, 향유꽃 5.0 ~ 30.0 wt%와, 골담초꽃 5.0 ~ 30.0 wt%와, 자귀나무꽃 5.0 ~ 30.0 wt%로 구성된 제6꽃혼합물로 대체되는 것임을 특징으로 하는 한방 효능을 갖는 기능성 꽃차 제조방법.
The method according to claim 1,
The first flower mixture is from 10.0 to 50.0 wt% of magnolia flowers, from 10.0 to 50.0 wt% of corresponding flowers, from 10.0 to 50.0 wt% of plums, from 5.0 to 30.0 wt% chrysanthemums, from 5.0 to 30.0 wt% single-flowered flowers, from 5.0 to 50% A method of manufacturing a functional flower tea having herbal efficacy, characterized by being replaced by a sixth flower mixture consisting of 30.0 wt%, 5.0 ~ 30.0 wt% of Goldamcho flowers, and 5.0 ~ 30.0 wt% of Citrus flowers.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101204988B1 (en) | 2012-05-02 | 2012-11-26 | 최유정 | tea manufacture |
| KR101397188B1 (en) | 2012-10-12 | 2014-05-21 | 김순희 | manufacturing method of magnolia flower tea |
| KR101563802B1 (en) | 2014-02-12 | 2015-10-27 | 김명신 | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same |
| KR20160087112A (en) | 2015-01-13 | 2016-07-21 | 정다운 | Flower tea and method for manufacturing therof |
| KR20180093238A (en) | 2017-02-11 | 2018-08-21 | 이성형 | The process of manufacture and magnolia petal tea |
| KR101900431B1 (en) | 2018-03-28 | 2018-09-20 | 홍수연 | Method for manufacturing flower tea and flower tea manufactured thereby |
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2018
- 2018-11-23 KR KR1020180146177A patent/KR20200060954A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101204988B1 (en) | 2012-05-02 | 2012-11-26 | 최유정 | tea manufacture |
| KR101397188B1 (en) | 2012-10-12 | 2014-05-21 | 김순희 | manufacturing method of magnolia flower tea |
| KR101563802B1 (en) | 2014-02-12 | 2015-10-27 | 김명신 | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same |
| KR20160087112A (en) | 2015-01-13 | 2016-07-21 | 정다운 | Flower tea and method for manufacturing therof |
| KR20180093238A (en) | 2017-02-11 | 2018-08-21 | 이성형 | The process of manufacture and magnolia petal tea |
| KR101900431B1 (en) | 2018-03-28 | 2018-09-20 | 홍수연 | Method for manufacturing flower tea and flower tea manufactured thereby |
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