KR20200074570A - Process for preparing fermented flower tea composition - Google Patents
Process for preparing fermented flower tea composition Download PDFInfo
- Publication number
- KR20200074570A KR20200074570A KR1020180163118A KR20180163118A KR20200074570A KR 20200074570 A KR20200074570 A KR 20200074570A KR 1020180163118 A KR1020180163118 A KR 1020180163118A KR 20180163118 A KR20180163118 A KR 20180163118A KR 20200074570 A KR20200074570 A KR 20200074570A
- Authority
- KR
- South Korea
- Prior art keywords
- lactobacillus
- fermented
- flower
- jade
- tea composition
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 241001122767 Theaceae Species 0.000 title claims 14
- 238000000034 method Methods 0.000 claims abstract description 23
- 239000010977 jade Substances 0.000 claims description 74
- 238000000855 fermentation Methods 0.000 claims description 63
- 230000004151 fermentation Effects 0.000 claims description 63
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 22
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 22
- 241000186000 Bifidobacterium Species 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 244000005700 microbiome Species 0.000 claims description 16
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 15
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 14
- 241000186660 Lactobacillus Species 0.000 claims description 13
- 229940039696 lactobacillus Drugs 0.000 claims description 13
- 238000010025 steaming Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 241001468191 Lactobacillus kefiri Species 0.000 claims description 10
- 230000001965 increasing effect Effects 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 7
- 240000001929 Lactobacillus brevis Species 0.000 claims description 6
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 6
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 241001465754 Metazoa Species 0.000 claims description 5
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 230000000903 blocking effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000186018 Bifidobacterium adolescentis Species 0.000 claims description 3
- 241000186012 Bifidobacterium breve Species 0.000 claims description 3
- 241001608472 Bifidobacterium longum Species 0.000 claims description 3
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 3
- 241000186148 Bifidobacterium pseudolongum Species 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 241000194032 Enterococcus faecalis Species 0.000 claims description 3
- 241000194031 Enterococcus faecium Species 0.000 claims description 3
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 3
- 241000186606 Lactobacillus gasseri Species 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 241000186604 Lactobacillus reuteri Species 0.000 claims description 3
- 241000186869 Lactobacillus salivarius Species 0.000 claims description 3
- 241000194038 Lactococcus plantarum Species 0.000 claims description 3
- 241000194037 Lactococcus raffinolactis Species 0.000 claims description 3
- 241000192129 Leuconostoc lactis Species 0.000 claims description 3
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 3
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 3
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 3
- 229940032049 enterococcus faecalis Drugs 0.000 claims description 3
- 229940012969 lactobacillus fermentum Drugs 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 229940001882 lactobacillus reuteri Drugs 0.000 claims description 3
- 239000004745 nonwoven fabric Substances 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 abstract description 72
- 235000019640 taste Nutrition 0.000 abstract description 18
- 230000003078 antioxidant effect Effects 0.000 abstract description 11
- 230000002087 whitening effect Effects 0.000 abstract description 11
- 240000001619 Prunus glandulosa Species 0.000 abstract description 3
- 235000018992 Prunus glandulosa Nutrition 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 70
- 239000000284 extract Substances 0.000 description 25
- 241000219112 Cucumis Species 0.000 description 20
- 239000000047 product Substances 0.000 description 15
- 230000008569 process Effects 0.000 description 14
- 102100031910 A-kinase anchor protein 3 Human genes 0.000 description 8
- 101000774732 Homo sapiens A-kinase anchor protein 3 Proteins 0.000 description 8
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 8
- 244000305267 Quercus macrolepis Species 0.000 description 8
- 230000032683 aging Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 7
- 230000008099 melanin synthesis Effects 0.000 description 7
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 101100322820 Arabidopsis thaliana AHL29 gene Proteins 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 101100501772 Arabidopsis thaliana ESR2 gene Proteins 0.000 description 4
- 101100421912 Arabidopsis thaliana SOT1 gene Proteins 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000002000 scavenging effect Effects 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 101100421913 Arabidopsis thaliana SOT2 gene Proteins 0.000 description 3
- 102400000740 Melanocyte-stimulating hormone alpha Human genes 0.000 description 3
- 101710200814 Melanotropin alpha Proteins 0.000 description 3
- 230000002292 Radical scavenging effect Effects 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- -1 isooligosaccharide Chemical compound 0.000 description 3
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 238000009736 wetting Methods 0.000 description 3
- WHNFPRLDDSXQCL-UAZQEYIDSA-N α-msh Chemical compound C([C@@H](C(=O)N[C@@H](CO)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)NCC(=O)N[C@@H](CCCCN)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](C(C)C)C(N)=O)NC(=O)[C@H](CO)NC(C)=O)C1=CC=C(O)C=C1 WHNFPRLDDSXQCL-UAZQEYIDSA-N 0.000 description 3
- 101100042944 Arabidopsis thaliana SOB5 gene Proteins 0.000 description 2
- 235000018185 Betula X alpestris Nutrition 0.000 description 2
- 235000018212 Betula X uliginosa Nutrition 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 229960000271 arbutin Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 235000006109 methionine Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 241000296615 Celastrus strigillosus Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 1
- 239000004470 DL Methionine Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 241000666925 Euonymus hamiltonianus 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
- 244000111489 Gardenia augusta 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
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QMGSCYSTMWRURP-UHFFFAOYSA-N Tomatine Natural products CC1CCC2(NC1)OC3CC4C5CCC6CC(CCC6(C)C5CCC4(C)C3C2C)OC7OC(CO)C(OC8OC(CO)C(O)C(OC9OCC(O)C(O)C9OC%10OC(CO)C(O)C(O)C%10O)C8O)C(O)C7O QMGSCYSTMWRURP-UHFFFAOYSA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 150000004982 aromatic amines Chemical class 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 125000003055 glycidyl group Chemical group C(C1CO1)* 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 235000014304 histidine Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- FFEARJCKVFRZRR-UHFFFAOYSA-N methionine Chemical compound CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000008729 phenylalanine Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000010981 turquoise Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biotechnology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- Cosmetics (AREA)
Abstract
Description
본 발명은 발효 꽃차 조성물의 제조 방법에 관한 것으로, 보다 구체적으로 옥매 꽃을 이용하여 발효 꽃차 조성물로 제공하는 것으로 옥매 꽃 향을 높여 기호도 높은 꽃차로 제공할 수 있는 발효 꽃차 조성물의 제조 방법에 관한 것이다. The present invention relates to a method of manufacturing a fermented flower tea composition, and more particularly, to provide a fermented flower tea composition using jade flowers, and to increase the scent of jade flower to provide a fermented flower tea composition capable of providing high-quality flower tea. .
현대 사회의 초고령화의 급속한 진행으로 인해 건강하게 장수하는 것이 개인적인 관심사이자 사회생활개념으로 변화되면서 먹을거리에 대한 관심이 두드러지고 있다. 특히 기호음료의 다양화와 고급화가 두드러지게 나타나고 있다. 차는 식물의 잎, 꽃, 열매, 껍질, 뿌리 및 줄기 등을 이용한 침출액을 마시는 것을 총칭하는데, 일반적으로 차나무의 어린잎으로 만든 것을 차라고 하고 그 외는 약차(藥茶), 건강차, 민속차 및 전통차 등으로 불리어 지며 차의 대용으로 이용한다고 하여 대용차(代用茶)라고도 부른다.Due to the rapid progress of the aging society in modern society, the interest in food is prominent as healthy longevity is transformed into a personal interest and social life concept. In particular, diversification and high-quality of beverages are prominent. Tea is a generic term for drinking leachate using leaves, flowers, fruit, bark, roots, and stems of plants. In general, tea made from young leaves of tea trees is called tea. Others are herbal tea, health tea, folk tea, and It is called a traditional tea, and is also called a substitute vehicle because it is used as a substitute for tea.
차는 기원전부터 기호식품으로 음용되어 왔고, 과거에는 주로 한국, 일본 및 중국을 포함한 동양권에서 주로 음용되었으나, 현재에는 전세계에서 폭넓게 음용되고 있다. 특히 최근 여러 종류의 차에 함유된 성분들의 약리적인 메커니즘이 점차 밝혀짐에 따라 그 가치가 일반인들에게도 널리 인식되고 있다.Tea has been consumed as a symbolic food since BC, and in the past, it has been mainly consumed in the East, including Korea, Japan, and China, but nowadays it is widely used all over the world. In particular, as the pharmacological mechanism of the ingredients contained in various types of tea has gradually been revealed, its value is also widely recognized by the general public.
일반적으로 꽃차란 향이 나는 말린 꽃을 우려낸 것으로 진정 효과, 소화, 원기 회복, 또는 치유의 속성이 있는 것이다. In general, flower tea is a scented dried flower that has a calming effect, digestion, rejuvenation, or healing properties.
꽃차가 시작된 유래는 정확히 알 수 없지만 중국 당나라 시대에 최초로 개발된 것으로 보고 있으며 한국식생활 사에 기록되어 전해져 내려오는 꽃들 중 차로 이용된 꽃은 매화, 장미, 난계화, 귤꽃, 인동화, 목단화, 치자, 갈화, 해당화 등이 이용되었다. The origin of flower tea is not known exactly, but it is believed to have been developed for the first time in the Tang Dynasty of China, and among the flowers recorded and passed down in Korean diet history, the flowers used as tea are plum, rose, eggplant, tangerine, phosphorus, wood, and gardenia , Galahwa, glycosylation, etc. were used.
주로 꽃을 제철에 따서 자연건조에 의한 방법으로 꽃을 건조시켜 탕으로 많이 이용하였다. 서양에서는 17세기에 차가 중국에서 유럽으로 전해진 후로 주로 홍차가 많이 이용되고 있는데 향 추출과 향료문화가 발달하여 에센스오일 착향에 의한 향차와 과일 꽃허브 등을 혼합한 꽃차가 발달하여 그 종류도 매우 다양하다.The flowers were dried by the method of natural drying after mainly picking the flowers in season and used as a bath. In the West, since tea was transmitted from China to Europe in the 17th century, mainly black tea has been used, and the flavor extraction and flavor culture have been developed. Do.
이러한 꽃차는 마시는 방법에 따라 티백형, 분말형, 꽃이나 잎을 말려 놓은 것만을 포장해 놓은 것 등의 종류가 있다.There are various types of flower teas, such as tea bags, powders, and dried flowers or leaves.
꽃차는 좋은 향을 갖고 있으며 인체에 유익한 성분들도 포함하고 있으나, 차로 제조하는 것은 쉽지 않은 편이다. 즉, 꽃만을 가지고 차를 만드는 경우 부드러운 맛을 갖는 차를 제조하기가 어렵고, 다른 성분들과 혼합하여 차를 만드는 경우도 어울리는 맛을 내기가 쉽지 않다는 어려움이 있다.Flower tea has a good scent and contains ingredients that are beneficial to the human body, but making tea is not easy. That is, when making tea only with flowers, it is difficult to produce a tea with a soft taste, and when making tea by mixing with other ingredients, there is a difficulty that it is not easy to produce a matching taste.
이에 꽃차를 제조하는 과정에서 부드러운 맛을 내며, 꽃의 향을 극대화하여 기호성을 높일 수 있는 꽃차의 제조 방법에 대한 개발이 필요하다. Accordingly, there is a need to develop a method of manufacturing flower tea that has a soft taste in the process of manufacturing flower tea and maximizes the aroma of the flower to increase palatability.
본 발명의 목적은 발효 꽃차 조성물의 제조 방법을 제공하는 것이다.An object of the present invention is to provide a method for producing a fermented flower tea composition.
본 발명의 다른 목적은 옥매 꽃을 발효시켜 옥매 꽃 향 및 기호도 높은 맛을 제공할 수 있는 발효 꽃차 조성물의 제조 방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing a fermented flower tea composition capable of fermenting jade flower to provide a high taste of jade flower flavor and preference.
본 발명의 다른 목적은 옥매 꽃 발효물을 이용함에 따라, 피부 미백 효과 및 항산화 효과가 우수한 발효 꽃차 조성물의 제조 방법을 제공하는 것이다. Another object of the present invention is to provide a method for producing a fermented flower tea composition excellent in skin whitening effect and antioxidant effect, by using the jade flower fermentation product.
상기 목적을 달성하기 위하여, 본 발명의 일 실시예에 따른 발효 꽃차 조성물의 제조 방법은 1) 옥매 꽃을 수분 함량이 20 중량% 미만으로 포함하도록 건조하는 단계; 2) 상기 건조한 옥매 꽃을 140 내지 180℃에서 3 내지 20분 동안 덖음 처리하는 단계; 3) 상기 덖은 옥매 꽃은 5 내지 10분동안 비벼주어 유념 처리하는 단계; 4) 상기 유념 처리된 옥매 꽃은 발효 용기에 넣고, 미생물을 접종하여 발효 숙성시키는 단계; 5) 상기 발효 숙성된 옥매 꽃이 담긴 발효 용기를 햇빛을 차단하고 5 내지 10℃에서 증숙하는 단계; 및 6) 상기 증숙 단계 이후, 건조하는 단계를 포함한다. In order to achieve the above object, a method of preparing a fermented flower tea composition according to an embodiment of the present invention includes: 1) drying the jade flower so that the moisture content is less than 20% by weight; 2) steaming the dried jade flower at 140 to 180° C. for 3 to 20 minutes; 3) step of rubbing the young jade plum flower for 5-10 minutes; 4) step of placing the oxidized jade flower in a fermentation container, inoculating microorganisms, and fermenting them; 5) blocking the sunlight and fermenting the fermentation vessel containing the fermented aged jade flower at 5 to 10°C; And 6) after the steaming step, drying.
상기 3) 단계는 5 내지 10분동안 비벼주는 것으로, 2시간 간격으로 3 내지 5회 반복하는 것이다. Step 3) is to rub for 5 to 10 minutes, and is repeated 3 to 5 times at 2 hour intervals.
상기 4) 단계는 멜론 껍질에 미생물을 접종하여 발효시킨 멜론 껍질 발효물을 혼합하여 발효하는 것이다. The step 4) is to ferment the melon skin fermented by inoculating microorganisms in the melon skin.
상기 5) 단계는 햇빛은 차단하고 자연 통풍 상태이며, 5 내지 10℃에서 1 내지 2일 동안 증숙하는 것이다. Step 5) is to block sunlight and to be naturally ventilated, and steam for 1 to 2 days at 5 to 10°C.
상기 6) 단계는 1일 내지 2일 동안 40 내지 60℃로 가열하여 건조하는 것이다.Step 6) is to dry by heating to 40 to 60° C. for 1 to 2 days.
상기 6) 단계 이후, 건조된 옥매 꽃 발효물은 용기 내에서 20 내지 30 rpm의 속도로 1 내지 2시간 동안 교반하여 입자간 마찰시켜 옥매 꽃 발효물의 향을 높이는 단계를 포함할 수 있다. After the step 6), the dried jade flower fermentation product may include a step of stirring for 1 to 2 hours at a speed of 20 to 30 rpm in the container to rub the particles to increase the fragrance of the jade flower fermentation product.
상기 옥매 꽃 발효물의 향을 높이는 단계는 계수 나무를 함께 넣고 교반하는 것이다.The step of increasing the aroma of the jade flower fermentation is to stir the cassia together.
상기 미생물은 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 람노수스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 헬베티쿠스(Lactobacillus helveticus), 락토바실러스 퍼멘툼(Lactobacillus fermentum), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 레우테리(Lactobacillus reuteri), 락토바실러스 부츠네리(Lactobacillus buchneri), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 존스니(Lactobacillus johonsonii), 락토바실러스 케피르(Lactobacillus kefir) 등과 같은 유산 바실리, 락토코코스 락티스(Lactococcus lactis), 락토코코스 플랜타룸(Lactococcus plantarum), 락토코코스 라피노락티스(Lactococcus raffinolactis), 엔테로코코스파에칼리스(Enterococcus faecalis), 엔테로코코스 파에시늄(Enterococcus faecium), 스트렙토코코스 터모필리우스(Streptococcus thermophilus), 류코노스톡락티스(Leuconostoc lactis), 류코노스톡 메센테로이드(Leuconostoc mesenteroides) 등과 같은 유산 콕사이 및 비피도박테리움 애닐멀스(Bifidobacterium animals), 비피도 박테리움 비피듐(Bifidobacterium bifidum),비피도박테리움 브레브(Bifidobacterium breve), 비피도박테리움 인판티스(Bifidobacterium infantis), 비피도바테리움 롱굼(Bifidobacterium longum), 비피도박테리움 수도롱굼(Bifidobacterium pseudolongum), 비피도박테리움 터모필룸(Bifidobacterium themophilum), 비피도박테리움 아돌센티스(Bifidobacterium adolescentis) 등과 같은 비피도박테리아를 포함할 수 있으며, 더욱 바람직하게는 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 람노수스(Lactobacillus rhamnosus), 비피도 박테리윰 비피듐(Bifidobacterium bifidum) 비피더스균, 비피도 박테리움 브레브(Bifidobacterium breve) 비피더스균, 및 락토바실러스 아시도 필루스(Lactobacillus acidophilus)로 이루어진 군에서 선택되는 것이다.The microorganisms are Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus plantulum Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueki, Lactobaiilus de Lactobacillus, Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, Lactobacillus kefir, Lactobacillus kefir and Lactobacillus kefir lactis), Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus (Streptococcus) Legacy coxay and Bifidobacterium animals such as thermophilus, Leuconostoc lactis, Leuconostoc mesenteroides, Bifidobacterium animals, Bifidobacterium bifidum, Bifidobacterium brev e), Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium themophilum, Bifidobacterium themophilum Bifidobacterium adolescentis, and the like may include bifidobacteria, and more preferably, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Bifidobacterium bifidum ) Bifidobacterium, Bifidobacterium breve Bifidobacterium, and is selected from the group consisting of Lactobacillus acidophilus.
본 발명의 다른 일 실시예에 따른 발효 꽃차 조성물은 상기 제조 방법을 이용하여 제조한 것이다.Fermented flower tea composition according to another embodiment of the present invention is manufactured using the above manufacturing method.
본 발명의 다른 일 실시예에 따른 발효 꽃차 티백은 상기 발효 꽃차 조성물을 포함하는 것이다. Fermented flower tea tea bag according to another embodiment of the present invention is to include the fermented flower tea composition.
상기 티백 재질은 면포 또는 부직포이다. The tea bag material is a cotton or non-woven fabric.
이하, 본 발명을 더욱 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명의 일 실시예에 따른 발효 꽃차 조성물의 제조 방법은 1) 옥매 꽃을 수분 함량이 20 중량% 미만으로 포함하도록 건조하는 단계; 2) 상기 건조한 옥매 꽃을 140 내지 180℃에서 3 내지 20분 동안 덖음 처리하는 단계; 3) 상기 덖은 옥매 꽃은 5 내지 10분동안 비벼주어 유념 처리하는 단계; 4) 상기 유념 처리된 옥매 꽃은 발효 용기에 넣고, 미생물을 접종하여 발효 숙성시키는 단계; 5) 상기 발효 숙성된 옥매 꽃이 담긴 발효 용기를 햇빛을 차단하고 5 내지 10℃에서 증숙하는 단계; 및 6) 상기 증숙 단계 이후, 건조하는 단계를 포함한다. Method for producing a fermented flower tea composition according to an embodiment of the present invention comprises the steps of: 1) drying the jade flower so that the moisture content is less than 20% by weight; 2) steaming the dried jade flower at 140 to 180° C. for 3 to 20 minutes; 3) step of rubbing the young jade plum flower for 5-10 minutes; 4) step of placing the oxidized jade flower in a fermentation container, inoculating microorganisms, and fermenting them; 5) blocking the sunlight and fermenting the fermentation vessel containing the fermented aged jade flower at 5 to 10°C; And 6) after the steaming step, drying.
상기 옥매(Prunus glandulosa for. albiplena)는 장미과의 잎 지는 넓은 잎 떨기 나무로, 백매라고도 불리며, 원산지는 중국이다. 키는 1m쯤 되며, 줄기는 여러 대가 모이고, 잔가지는 반짝이며 적갈색이다. 잎은 어긋나며 바소꼴이거나 긴 타원형이고 가장 자리에 물결 모양의 톱니가 있다. 길이는 5 내지 9 cm정도이며, 끝이 뾰족하다. 꽃은 4 내지 5월에 잎보다 먼저 피거나 잎이 돋을 때 꽃도 함께 핀다. 가지마다 흰색 겹꽃이 촘촘하게 달려 나무 전체가 꽃으로 뒤덥힌 것처럼 보인다. The jade plum (Prunus glandulosa for. albiplena) is a broad-leaved broad-leaved tree of rosaceae, also called Baekmae, and its origin is China. It is about 1m tall, and several stems gather, the twigs are shiny and reddish brown. Leaves are alternate, lanceolate, or long oval, with wavy serrates at the edges. It is about 5 to 9 cm long and has a pointed tip. The flowers bloom before the leaves in April to May, or when the leaves sprout, the flowers bloom together. It seems that the entire tree is covered with flowers, with white double flowers hanging tightly on each branch.
본 발명은 옥매 꽃을 이용하는 것으로 옥매 꽃 고유의 향을 전달할 수 있는 꽃차 조성물을 제조할 수 있다. The present invention can use a jade flower to produce a flower tea composition that can transmit the unique aroma of jade flowers.
상기 옥매 꽃은 4 내지 5월에 옥매 나무에 꽃이 피면, 채취하고 이를 건조하여 이용한다. The jade flower is collected from April to May when it blooms, and then dried and used.
건조 단계에서 수분 함량이 20 중량% 미만 포함되도록 건조시키게 된다. 수분 함량을 20 중량% 미만 포함되도록 건조시키는 것은 이후 덖음 과정을 진행하기에 앞서 옥매 꽃의 수분 함량을 줄여, 덖음 과정의 시간을 단축시킬 수 있다. In the drying step, the water content is dried to include less than 20% by weight. Drying so that the water content is less than 20% by weight may shorten the time of the wetting process by reducing the water content of the jade flower before proceeding to the subsequent wetting process.
건조된 옥매 꽃은 이후 덖음 공정을 진행한다. 상기 덖음 공정은 140 내지 180℃에서 3 내지 20분 동안 덖음 처리하는 것으로, 덖음 처리는 옥매 꽃을 열을 이용하여 볶는 과정이다. The dried jade plum flower is then subjected to a wetting process. The steaming process is to steam for 3 to 20 minutes at 140 to 180°C, and the steaming process is a process of frying jade flowers using heat.
상기 덖음 공정을 진행함에 따라, 옥매 꽃의 산화를 방지할 수 있으며, 옥매 꽃이 포함하고 있는 독성을 제거할 수 있다. As the anointing process is performed, oxidation of the jade flower may be prevented, and toxicity contained in the jade flower may be removed.
덖음 처리 이후, 유념 공정을 진행한다. 상기 유념 공정은 덖은 옥매 꽃을 비비는 공정으로, 5 내지 10분동안 비벼준다. 이때 간격은 2시간 간격으로 3 내지 5회 반복하는 것이다. After the abrasive treatment, a spice process is performed. The mindfulness process is a process of rubbing young jade plum flowers and rubbing them for 5 to 10 minutes. At this time, the interval is to repeat 3 to 5 times every 2 hours.
유념 공정을 진행함에 따라, 옥매 꽃이 본래 가지고 있는 향을 더욱 풍부하게 느낄 수 있게 해줌과 동시에, 옥매 꽃잎의 세포막을 파괴시켜 옥매 꽃차로 제공 시, 옥매 꽃에 포함되어 있는 성분이 차에 잘 우러나오게 할 수 있다. As you proceed with the mindfulness process, you can make the scent of the jade flower more abundant, and at the same time, destroy the cell membrane of the jade flower petals and provide it as jade flower tea. Can come.
옥매 꽃을 유념 처리한 이후, 발효 숙성 공정을 진행한다. After treating the jade flower, the fermentation and aging process is performed.
발효 숙성 공정은 기본적으로 유념 처리된 옥매 꽃을 발효 용기에 넣고, 미생물을 접종하여 발효 숙성 공정을 진행하는 것이다. The fermentation and aging process basically involves placing the oxidized jade flower in a fermentation container and inoculating microorganisms to proceed with the fermentation and aging process.
상기 미생물은 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 람노수스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 헬베티쿠스(Lactobacillus helveticus), 락토바실러스 퍼멘툼(Lactobacillus fermentum), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 레우테리(Lactobacillus reuteri), 락토바실러스 부츠네리(Lactobacillus buchneri), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 존스니(Lactobacillus johonsonii), 락토바실러스 케피르(Lactobacillus kefir) 등과 같은 유산 바실리, 락토코코스 락티스(Lactococcus lactis), 락토코코스 플랜타룸(Lactococcus plantarum), 락토코코스 라피노락티스(Lactococcus raffinolactis), 엔테로코코스파에칼리스(Enterococcus faecalis), 엔테로코코스 파에시늄(Enterococcus faecium), 스트렙토코코스 터모필리우스(Streptococcus thermophilus), 류코노스톡락티스(Leuconostoc lactis), 류코노스톡 메센테로이드(Leuconostoc mesenteroides) 등과 같은 유산 콕사이 및 비피도박테리움 애닐멀스(Bifidobacterium animals), 비피도 박테리움 비피듐(Bifidobacterium bifidum),비피도박테리움 브레브(Bifidobacterium breve), 비피도박테리움 인판티스(Bifidobacterium infantis), 비피도바테리움 롱굼(Bifidobacterium longum), 비피도박테리움 수도롱굼(Bifidobacterium pseudolongum), 비피도박테리움 터모필룸(Bifidobacterium themophilum), 비피도박테리움 아돌센티스(Bifidobacterium adolescentis) 등과 같은 비피도박테리아를 포함할 수 있으며, 더욱 바람직하게는 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 람노수스(Lactobacillus rhamnosus), 비피도 박테리윰 비피듐(Bifidobacterium bifidum) 비피더스균, 비피도 박테리움 브레브(Bifidobacterium breve) 비피더스균, 및 락토바실러스 아시도 필루스(Lactobacillus acidophilus)로 이루어진 군에서 선택될 수 있으나, 상기 미생물의 범위에 한정되지 않고 제한 없이 사용 가능하다. The microorganisms are Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus plantulum Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueki, Lactobaiilus de Lactobacillus, Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, Lactobacillus kefir, Lactobacillus kefir and Lactobacillus kefir lactis), Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus (Streptococcus) Legacy coxay and Bifidobacterium animals such as thermophilus, Leuconostoc lactis, Leuconostoc mesenteroides, Bifidobacterium animals, Bifidobacterium bifidum, Bifidobacterium brev e), Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium themophilum, Bifidobacterium themophilum Bifidobacterium adolescentis, and the like may include bifidobacteria, and more preferably, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Bifidobacterium bifidum ) Bifidobacterium, Bifidobacterium breve Bifidobacterium, and can be selected from the group consisting of Lactobacillus acidophilus, but is not limited to the scope of the microorganism and can be used without limitation .
본 발명의 발효 숙성 공정은 발효 공정을 위해 인위적인 당분을 제공하지 않고, 멜론 껍질에 미생물을 접종하여 발효시킨 멜론 껍질 발효물을 혼합하여 발효한다. The fermentation and aging process of the present invention does not provide artificial sugars for the fermentation process, and mixes and ferments the melon skin fermented product by inoculating microorganisms into the melon skin.
일반적으로 멜론 껍질은 멜론 과육을 섭취한 이후 쓰레기로 버려지는 것인 점에서, 이러한 멜론 껍질을 발효시켜, 멜론 껍질 발효물로 제조하고, 제조된 멜론 껍질 발효물을 옥매 꽃 발효물 제조 단계에 혼합시켜 발효 숙성 과정에서 발효 효율도 상승시킴과 동시에, 발효 꽃차 조성물에 멜론 껍질 내에 포함되어 있는 유효 성분을 제공할 수 있음과 동시에 옥매 꽃만을 이용하여 발효 꽃차를 제공할 때와 비교하여 기호도가 높은 발효 꽃차 조성물로의 제공을 가능하게 한다. In general, since the melon peel is discarded as garbage after ingesting the melon pulp, the melon peel is fermented, prepared as a melon peel fermentation product, and the prepared melon peel fermentation product is mixed in the jade flower fermentation production step The fermentation efficiency is increased in the fermentation aging process, and at the same time, it is possible to provide the active ingredient contained in the melon peel to the fermented flower tea composition, and at the same time, the fermentation has a higher preference compared to when providing fermented flower tea using only jade flowers. It is possible to provide a flower tea composition.
구체적으로 상기 4) 단계는 유념 처리된 옥매 꽃을 발효 용기에 넣고, 멜론 껍질 발효물도 상기 발효 용기에 함께 넣고 혼합한 이후, 미생물을 접종하고, 1 내지 2일간 30 내지 35℃에서 발효 숙성 공정을 진행한다. Specifically, in step 4), the oxidized jade flower is put in a fermentation container, and the melon peel fermentation product is also put in the fermentation container and mixed, followed by inoculation of microorganisms and fermentation aging at 30 to 35°C for 1 to 2 days To proceed.
상기 발효 숙성 단계에서 옥매 꽃 고유의 텁텁한 맛은 완화되며, 멜론 껍질 내에 포함되어 있는 기호도 높은 맛이 전달되어, 결과적으로 기호도가 우수한 발효 꽃차 조성물로의 제공을 가능하게 한다. In the fermentation and ripening step, the stiff taste inherent to jade flowers is alleviated, and the high taste contained in the melon peel is transmitted, and as a result, it is possible to provide a fermented flower tea composition having excellent preference.
상기 5) 단계는 증숙 단계로, 햇빛은 차단하고 자연 통풍 상태이며, 5 내지 10℃에서 1 내지 2일 동안 증숙하는 것으로 옥매 꽃을 발효 숙성시키는 단계 이후, 증속 단계를 진행함에 따라, 대량으로 옥매 꽃을 발효 숙성시키더라도, 상기 증숙 단계를 진행함에 따라 균일한 발효물로의 제조를 가능하게 한다. The step 5) is a steaming step, the sunlight is blocked, and the air is in a natural ventilation state. After the step of fermenting and ripening the jade flower for 1 to 2 days at 5 to 10°C, as the steaming step proceeds, a large amount of jade is Even if the flower is fermented and aged, it is possible to produce a uniform fermentation product by proceeding with the steaming step.
상기 증숙 단계 이후, 건조하는 단계를 진행하며, 건조 단계는 1일 내지 2일 동안 40 내지 60℃로 가열하여 건조하는 것이다. 40℃ 미만의 온도에서 가열하여 건조하는 경우에는 장시간 건조 공정을 진행해야 하는 문제가 발생하거나, 건조가 충분히 되지 않아 장기간 보관이 불가한 문제가 발생하며, 60℃ 초과하여 건조 공정을 진행하는 경우에는 옥매 꽃의 향이 소실되는 문제가 발생할 수 있다. After the steaming step, a drying step is performed, and the drying step is drying by heating at 40 to 60° C. for 1 to 2 days. In the case of drying by heating at a temperature of less than 40°C, there is a problem that a drying process must be performed for a long time, or a problem that cannot be stored for a long time due to insufficient drying occurs, and when a drying process is performed in excess of 60°C, It may cause a problem that the fragrance of jade plum flowers is lost.
상기 건조 단계 이후, 건조된 옥매 꽃 발효물은 용기 내에서 20 내지 30 rpm의 속도로 1 내지 2시간 동안 교반하여 입자간 마찰시켜 옥매 꽃 발효물의 향을 높이는 단계를 포함할 수 있다. After the drying step, the dried jade flower fermentation product may include a step of stirring for 1 to 2 hours at a speed of 20 to 30 rpm in the container to rub the particles to increase the fragrance of the jade flower fermentation product.
보다 구체적으로 상기 옥매 꽃 발효물의 향을 높이는 단계는 용기 내에 계수나무를 함께 넣고 교반시켜, 입자간 마찰을 유도하여 옥매 꽃 향을 높일 수 있다. More specifically, the step of increasing the scent of the jade flower fermentation can be increased by placing the cassia together in a container and stirring to induce friction between particles to increase the scent of the jade flower.
상기 옥매 꽃 발효물의 향을 높이는 단계는 건조된 옥매 꽃 발효물을 천천히 교반시킴에 따라, 입자간의 마찰을 발생시키는 것으로, 입자간의 마찰로 인해, 옥매 꽃 발효물이 가진 향을 더욱 높일 수 있다. The step of increasing the scent of the jade flower fermentation is to stir the dried jade flower fermentation product slowly, thereby causing friction between particles, and due to the friction between the particles, the scent of the jade flower fermentation can be further increased.
즉, 단순히, 옥매 꽃 발효물을 꽃차 조성물로 제공하더라도 옥매 꽃 향을 꽃차로 제공할 수 있으나, 그 향이 쉽게 전달되지 않아, 기호도 높은 꽃차 조성물로의 제공을 어렵게 한다. That is, even if the fermented jade flower is provided as a flower tea composition, the scent of jade flower can be provided as a flower tea, but the fragrance is not easily transmitted, making it difficult to provide a flower tea composition with high preference.
이에, 기호도를 높이기 위한 방안으로, 건조 단계 이후, 용기에 옥매 꽃 발효물을 넣고, 서서히 교반시켜, 옥매 꽃 발효물 입자간의 마찰을 유도하거나, 함께 넣은 계수나무와의 마찰을 유도하여 기호도 높은 향을 제공할 수 있다. Thus, as a way to increase the degree of preference, after the drying step, ferment the jade flower fermentation into the container and stir gently to induce friction between the jade flower fermentation particles, or by inducing friction with the cassia added together, thereby increasing the preference. Can provide
계수나무는 계수나무 자체의 향이 기호도가 높을 뿐 아니라, 옥매 꽃 향과도 조화로워, 두 향이 혼합되는 경우, 계수나무 향은 별도로 느껴지지 않고, 옥매 꽃 향을 더욱 증폭시키는 효과를 발생할 수 있다. As for the cassia, the fragrance of the cassia itself is not only highly palatable, but also harmonizes with the aroma of the jade flower, when the two scents are mixed, the cassia scent is not felt separately, and may have an effect of further amplifying the jade flower fragrance.
즉, 계수나무를 사용하지 않는 경우와 비교하여 최종 제조된 꽃차 조성물을 꽃차로 섭취 시, 보다 기호도가 우수한 꽃차로 제공을 가능하게 한다. That is, when the final manufactured flower tea composition is consumed as flower tea compared to the case where cassia is not used, it is possible to provide the flower tea with more preference.
또한, 본 발명의 꽃차 조성물은 옥매 꽃을 주 성분으로 이용함에 따라, 옥매 꽃 내에 포함되어 있는 피부 미백 및 항산화 효과를 나타낼 수 있다. In addition, the flower tea composition of the present invention may exhibit skin whitening and antioxidant effects contained in the jade flower, as the jade flower is used as a main component.
이러한 피부 미백 및 항산화 효과를 높이기 위해, 바람직하게 본 발명에서는 발효 노박덩굴(Celastrus orbiculatus) 추출물, 발효 참빗살나무 (Euonymus hamiltonianus Wall.) 추출물 및 이들의 혼합물로 이루어진 군으로부터 선택되는 발효 천연 추출물을 추가로 포함할 수 있다. 바람직하게는 발효 노박덩굴 추출물 및 발효 참빗살나무 추출물을 추가로 포함할 수 있다. In order to increase the skin whitening and antioxidant effect, preferably, in the present invention, a fermented natural extract selected from the group consisting of fermented Nova vine (Celastrus orbiculatus) extract, fermented oak tree (Euonymus hamiltonianus Wall.) extract and mixtures thereof is additionally added. It can contain. Preferably, the fermented Novak vine extract and the fermented oak comb extract may be further included.
상기 발효 가락지나물 추출물 및 발효 참빗살나무 추출물을 추가 성분으로 포함함에 따라, 노박덩굴 추출물 및 참빗살나무 추출물의 고유의 맛을 제거하여, 기호도를 낮추는 문제는 방지함과 동시에 항산화 및 피부 미백 효과는 더욱 상승시킬 수 있다. As the fermented Garage extract and fermented oak extract are included as additional components, the unique tastes of the Novak vine extract and the oak extract are removed to prevent the problem of lowering the preference and at the same time increase the antioxidant and skin whitening effects. I can do it.
노박덩굴 추출물 및 참빗살나무 추출물은 발효시키는 경우, 발효 공정에서 노박덩굴 및 참빗살나무 고유의 맛과 향이 제거되어, 꽃차 조성물 내에 혼합하여 사용하더라도 기호도를 낮추는 문제를 방지할 수 있다. In the case of fermentation of Novak vine extract and true comb tree extract, the unique taste and aroma of Novak vine and true comb tree are removed in the fermentation process, thereby preventing the problem of lowering the preference even when used in the flower tea composition.
여기에 더해, 옥매 꽃 발효물, 노박덩굴 발효물 및 참빗살나무 발효물을 혼합하여 사용하는 경우, 각 발효물을 단독으로 사용하는 경우와 비교하여 항산화 및 피부 미백 효과가 더욱 상승하게 된다. In addition to this, when a mixture of fermented jade flower, fermented Novak vine and fermented oak comb are used, the antioxidant and skin whitening effects are further increased compared to the case where each fermented product is used alone.
상기 발효 노박덩굴 추출물 및 발효 참빗살 나무 추출물을 제조하기 위해, 가락지나물 및 참비살나무를 건조시켜, 분쇄기를 이용하여 분쇄한 이후, 혼합물로 제조하고, 상기 혼합물을 추출 용매를 이용하여 추출물로 제조한다. 이후 미생물을 접종시켜 발효시켜 제조한다. 상기 미생물은 앞서 설명한 미생물 중 선택하여 이용할 수 있으며, 발효시킨 노박덩굴 추출물 및 참빗살나무 추출물은 여과 후 동결 건조하여 분말 형태로 제조한 이후, 이용한다. In order to prepare the fermented Novak vine extract and fermented True Comb tree extract, dried Garaknamul and Chamisal tree, and then pulverized using a grinder to prepare a mixture, and then prepare the mixture as an extract using an extraction solvent. . Then, the microorganism is inoculated and fermented. The microorganisms can be selected and used from the microorganisms described above, and the fermented Novak vine extract and True Comb extract are lyophilized after filtration and prepared in powder form before use.
상기 노박덩굴 발효물 및 참빗살나무 발효물은 옥매 꽃 발효물의 향을 높이는 단계에서 계수 나무와 함께 넣고 혼합한 이후 교반 공정을 진행하여 혼합한다. The fermented vine and fermented oak comb are put together with cassia in the step of increasing the aroma of the jade flower fermentation, followed by mixing followed by a stirring process to mix.
노박덩굴 발효물 및 참빗살나무 발효물은 추출물을 발효시키는 과정에서 노박덩굴 및 참빗살나무 고유의 맛과 향이 중화되어, 고유의 맛과 향을 거의 느끼지 못하게 되지만, 상기 단계에서 계수 나무와 함께 교반함에 따라 그 맛 과 향을 더 제거할 수 있다. In the process of fermenting the vine and fermented oak birch, the unique taste and aroma of the vine and birch are neutralized in the process of fermenting the extract, so that the unique taste and scent are hardly felt. Its taste and aroma can be further removed.
상기 옥매 꽃 발효물의 향을 높이는 단계가 완료되면, 계수나무는 제거한 이후, 발효 꽃차 조성물로 제공될 수 있다. When the step of enhancing the aroma of the jade flower fermentation is completed, after the cassia is removed, it may be provided as a fermented flower tea composition.
바람직하게 상기 본 발명의 발효 꽃차 조성물은 옥매 꽃 발효물 100 중량부에 대해 멜론 껍질 발효물 10 내지 20 중량부, 노박 덩굴 발효물 5 내지 10 중량부 및 참빗살나무 발효물 5 내지 10 중량부로 포함한다. 상기 범위 내에서 복합 발효물로 사용하는 경우, 옥매 꽃 발효물의 기호도 높은 향과 맛을 방해하지 않음과 동시에 항산화 및 피부 미백 효과를 높일 수 있다. Preferably, the fermented flower tea composition of the present invention comprises 10 to 20 parts by weight of melon peel fermentation, 5 to 10 parts by weight of Novak vine fermentation, and 5 to 10 parts by weight of true comb fermentation with respect to 100 parts by weight of fermented jade flower . When used as a complex fermentation product within the above range, the taste of the jade flower fermentation product can also enhance the antioxidant and skin whitening effects while not impairing the high aroma and taste.
본 발명의 제조 방법으로 제조된 발효 꽃차 조성물은 은은한 꽃향이 있어, 기호도가 높은 향으로 제공이 가능하며, 맛이 순하고 부드러우며, DPPH 라디칼 소거 활성이 높게 나타나 항산화 효과가 우수하다. 뿐만 아니라 피부 미백 효과도 우수하다. The fermented flower tea composition prepared by the production method of the present invention has a subtle floral scent, and can be provided in a high-scented flavor, and has a mild taste, smoothness, and high DPPH radical scavenging activity, thereby exhibiting excellent antioxidant effects. In addition, the skin whitening effect is excellent.
본 발명에 따른 방법으로 제조된 발효 꽃차 조성물은 분쇄하여 분말로 만든 후 공지의 티백 포장기계에 넣어 티백 형태로 포장할 수 있다. 상기 티백 재질로는 내부에 수용되는 물질이 물에 용해되어 쉽게 외부로 우러 나면서도 내부의 고형물이 외부로 잘 빠져나가지 않는 기공을 가진 면포 또는 부직포를 이용할 수 있다. 하나의 티백에 포함되는 발효 꽃차 조성물의 함량은 개인용으로는 1.5 내지 2.5g씩, 가정용으로는 5 내지 10g씩 포장하는 것이 바람직하다.The fermented flower tea composition prepared by the method according to the present invention can be pulverized into a powder and then put into a known tea bag packaging machine to be packed in a tea bag form. As the tea bag material, a cotton cloth or non-woven fabric having pores that do not easily escape to the outside while the material contained therein dissolves in water and easily protrudes to the outside can be used. The content of the fermented flower tea composition contained in one tea bag is preferably 1.5 to 2.5 g for personal use and 5 to 10 g for household use.
본 발명의 발효 꽃차 조성물은 필요에 따라 각종 첨가제를 더 포함할 수 있다. 예를 들어, 상기 첨가물로는 당류, 아미노산류 등을 들 수 있다.The fermented flower tea composition of the present invention may further include various additives as necessary. For example, the additives include sugars, amino acids, and the like.
당류로는 설탕, 포도당, 물엿, 과당, 맥아당, 꿀, 프럭토올리고당, 이소올리고당, 말토올리고당, D-크실로오스(D-xylose), 소르비톨, D-소르비톨, 말티톨, 만니톨, 에리트리톨, 자이리톨, 글리실리진, 스테비오사이드, 토마틴, 아세설팜칼륨, 사카린, 아스파탐, 사이클라메이트 및 수크랄로오스로 이루어진 군으로부터 선택된 하나 이상 또는 그의 효소처리당을 첨가하는 것도 가능하다.Sugars include sugar, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, isooligosaccharide, malto-oligosaccharide, D-xylose, sorbitol, D-sorbitol, maltitol, mannitol, erythritol, and xylitol It is also possible to add one or more enzymatically processed sugars selected from the group consisting of, glycidyl, stevioside, tomatine, acesulfame potassium, saccharin, aspartame, cyclamate, and sucralose.
아미노산류는 글리신, 알라닌, 발린, 류신, 이소류신, 트레오닌, DL-트레오닌, 세린, 시스테인, 시스틴, 메티오닌, DL-메티오닌, 아스파르트산, 아스파라긴, 글루탐산, 리신, 아르기닌, 히스티딘, 페닐알라닌, DL-페닐알라닌, 티로신, 트립토판, 프롤린, 옥시프롤린 및 타우린으로 이루어진 군로부터 선택된 하나 이상을 포함할 수 있다.Amino acids are glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine, phenylalanine, DL-phenylalanine, Tyrosine, tryptophan, proline, oxyproline, and taurine.
본 발명의 발효 꽃차 조성물의 제조 방법에 의하면, 옥매 꽃을 발효시켜 옥매 꽃 향으로 기호도 높은 향을 제공함과 동시에, 순하고 부드러운 맛의 발효 꽃차로 제공할 수 있다. According to the production method of the fermented flower tea composition of the present invention, fermented jade flower can be used to provide a scented jade flower with a high aroma, and at the same time, it can be provided as a fermented flower tea with a mild and gentle taste.
또한, 상기 발효 꽃차 조성물은 피부 미백 효과 및 항산화 효과가 우수하다.In addition, the fermented flower tea composition is excellent in skin whitening effect and antioxidant effect.
도 1은 본 발명의 일 실시예에 따른 발효 꽃차 조성물의 제조 방법에 대한 순서도이다.
도 2는 본 발명의 일 실시예에 따른 발효 꽃차 조성물의 전자 공여능 측정 결과이다.
도 3은 본 발명의 일 실시예에 따른 발효 꽃차 조성물의 라디칼 소거능 측정 결과이다. 1 is a flow chart for a method of manufacturing a fermented flower tea composition according to an embodiment of the present invention.
2 is a result of measuring the electron donating ability of the fermented flower tea composition according to an embodiment of the present invention.
3 is a result of measuring the radical scavenging ability of the fermented flower tea composition according to an embodiment of the present invention.
이하, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시예에 대하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다.Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.
[제조예: 발효 꽃차 조성물의 제조][Production Example: Preparation of fermented flower tea composition]
1. 멜론 껍질 발효물의 제조1. Preparation of melon peel fermentation
멜론 껍질은 건조한 이후, 분쇄기를 이용하여 분쇄하였다. 분쇄한 멜론 껍질은 20배 부피비의 물을 이용하여 4시간 동안 100℃에서 열수 추출하여 추출액을 제조한 뒤 상기 추출액을 여과지로 여과하고 감압하여 멜론 껍질 열수 추출물을 제조하였다. 상기 추출물에 Lactobacillus rhamnosus를 접종 후 25℃에 3일간 발효시킨 뒤 95℃에 1시간 동안 멸균 후 여과지(Qualitive Filter Papers NO.2)를 이용하여 여과한 후 여액 상태로 수득하였다.After the melon skin was dried, it was ground using a grinder. The crushed melon peel was prepared by extracting hot water at 100° C. for 4 hours using 20 times the volume ratio of water, followed by filtering the extract with filter paper and reducing pressure to prepare a melon peel hot water extract. After inoculating the extract with Lactobacillus rhamnosus, it was fermented at 25°C for 3 days, then sterilized at 95°C for 1 hour, filtered using filter paper (Qualitive Filter Papers NO.2), and then obtained as a filtrate.
2. 노박 덩굴 발효물 및 참빗살나무 발효물의 제조2. Manufacture of fermented Novak vine and fermented oak comb
상기 멜론 껍질 발효물의 제조 방법과 동일한 방법을 이용하여 노박 덩굴 발효물 및 참빗살나무 발효물을 제조하였다.Using the same method as the method for preparing the melon peel fermentation, a vine vine fermentation and a true comb fermentation were prepared.
3. 발효 꽃차 조성물의 제조3. Preparation of Fermented Flower Tea Composition
옥매 꽃을 수분 함량이 20 중량% 미만으로 포함하도록 건조하였다. 상기 건조한 옥매 꽃을 덖음기에 넣고, 140 내지 180℃에서 5 내지 10분 동안 덖음 처리하였다. 상기 덖은 옥매 꽃은 5 내지 10분동안 비벼주는 것을 2시간 간격으로 3회 진행하였다. The jade flower was dried to contain less than 20% by weight of water. The dried jade plum flower was put in a steamer, and then steamed at 140 to 180°C for 5 to 10 minutes. The young jade plum flower was rubbed for 5 to 10 minutes for 3 times at 2 hour intervals.
상기 유념 처리된 옥매 꽃은 발효 용기에 넣고, 미리 발효시킨 멜론 껍질 발효물도 함께 혼합한 이후, 미생물을 접종하여 발효 숙성시켰다. 이후, 발효 용기를 햇빛을 차단하고 5 내지 10℃에서 하루동안 증숙하였다. 상기 증숙 단계 이후, 기계 건조기를 이용하여 40℃에서 하루동안 건조하고, 건조된 옥매 꽃 발효물, 계수나무, 노박덩굴 발효물 및 참빗살나무 발효물을 용기 내에 넣고 교반하였다. 이후, 계수나무는 제거하고, 교반 용기 내 혼합 발효물은 기계 건조기를 이용하여 40℃에서 2시간 동안 건조하였다. The oxidized flowers, which were treated with the mind, were placed in a fermentation container, and the fermented melon peel fermentation was also mixed together, followed by inoculation of microorganisms and fermentation and aging. Thereafter, the fermentation vessel was blocked with sunlight and steamed at 5 to 10°C for one day. After the steaming step, dried at 40° C. for one day using a mechanical dryer, and dried fermented jade flower fermentation, cassia, vine fermentation and true comb fermentation were placed in a container and stirred. Thereafter, the cassia was removed, and the mixed fermentation product in the stirring vessel was dried at 40° C. for 2 hours using a mechanical dryer.
발효 꽃차 조성물의 제조 시 성분의 함량은 하기 표 1과 같다.The contents of the ingredients in the preparation of the fermented flower tea composition are shown in Table 1 below.
(단위 중량부)(Unit weight part)
[실험예 1: 항산화 및 미백 활성 평가][Experimental Example 1: Evaluation of antioxidant and whitening activity]
1. 전자공여능 측정 (DPPH)1. Measurement of electron donating ability (DPPH)
SOB1 내지 SOB6 추출물 및 각 발효된 추출물의 농도별 용액 30ul에 0.32mM 농도의 DPPH(1-1-다이페닐-2-피크릴-히드라질(1-1-diphenyl-2-picryl-hydrazyl)) 180ul를 넣고, 빛을 차단한 후 실온(30℃)에서 20분간 반응시킨 후, 마이크로플레이트 계수기를 이용하여 570nm에서 흡광도를 측정하였다. 180ul of DPPH (1-1-diphenyl-2-picryl-hydrazyl) at a concentration of 0.32mM in 30ul of 30B of each concentration of SOB1 to SOB6 extract and each fermented extract After putting in, blocking the light and reacting for 20 minutes at room temperature (30° C.), the absorbance was measured at 570 nm using a microplate counter.
DPPH는 짙은 자색을 띄는 비교적 안정한 free radical로서 항산화제, 방향족 아민류 등에 의해 환원되어 색이 탈색되는데, 이것은 항산화 물질을 탐색하는데 활용된다. 측정 결과는 ug/ml의 단위로 표현되고 그 수치가 낮을수록 전자공여능이 높다고 할 것이다.DPPH is a relatively stable free radical with a dark purple color, which is reduced by antioxidants and aromatic amines to discolor the color, which is used to search for antioxidants. The measurement result is expressed in units of ug/ml, and the lower the value, the higher the electron donating ability.
SOB1 내지 SOB6의 전자 공여능을 측정한 결과는 도 2와 같다. The results of measuring the electron donating ability of SOB1 to SOB6 are shown in FIG. 2.
도 2에 나타낸 바와 같이, SOB1에 비해, SOB2 내지 6에서 전자공여능이 높은 것으로 확인되었으며, 특히 SOB3 및 4에서 전자공여능이 높은 것을 확인하였다.As shown in Figure 2, compared to SOB1, it was confirmed that the electron donating ability is high in SOB2 to 6, and particularly, the electron donating ability is high in SOB3 and 4.
2. 라디칼 소거능 측정 (ABTS)2. Measurement of radical scavenging capacity (ABTS)
SOB1 내지 SOB6 추출물 및 각 발효된 추출물의 농도별 용액 10ul와 ABTS 라디칼 용액 290ul를 넣어 실온(30℃)에서 10분간 반응시킨 후 마이크로 플레이트 계수기를 이용하여 750nm에서 흡광도를 측정하였다. After adding SOB1 to SOB6 extracts and 10ul of each concentration of each fermented extract and 290ul of ABTS radical solution, the mixture was reacted for 10 minutes at room temperature (30°C), and absorbance was measured at 750nm using a microplate counter.
추출물의 항산화력에 의해 ABTS가 제거되어 라디칼 특유의 색인 청록색이 탈색되고, 이와 같은 탈색반응은 이미 생성된 자유 라디칼의 제거 정도를 흡광도 값으로 나타낼 수 있다. 측정 결과는 ug/ml의 단위로 표현되고 그 수치가 낮을수록 ABTS 소거 활성이 높다고 할 것이다.ABTS is removed by the antioxidant power of the extract to discolor the turquoise color, which is a specific index of radicals, and such a decolorization reaction may indicate the degree of removal of free radicals already generated as an absorbance value. The measurement result is expressed in units of ug/ml, and the lower the value, the higher the ABTS scavenging activity.
SOB1 내지 SOB6의 ABTS 소거 활성을 측정한 결과는 도 3과 같다. The results of measuring the ABTS scavenging activity of SOB1 to SOB6 are shown in FIG. 3.
도 3에 나타낸 바와 같이, SOB1에 비해, SOB2 내지 6에서 ABTS 소거 활성이 높은 것으로 확인되었으며, 특히 SOB3 및 4에서 ABTS 소거 활성이 높은 것을 확인하였다.As shown in Figure 3, compared to SOB1, it was confirmed that the ABTS scavenging activity was high in SOB2 to 6, in particular, the ABTS scavenging activity was high in SOB3 and 4.
3. 세포 내 melanin 생성 저해 실험 방법3. In vitro melanin production inhibition test method
B16F10 세포계를 이용하여 세포 내 melanin 생성량을 정상군과 비교하여 저해율을 구하였다. 35mm dish에 1X105 세포를 1 내지 3일 배양하였다. melanin 생성을 유발하기 위해 배지에 α-MSH 또는 3-isobutyl-1-methylanthine (IBMX)를 처리하여 melanin 생성 과정을 촉진시켰다. The inhibition rate was determined by comparing the amount of melanin production in the cell with the B16F10 cell line compared to the normal group. 1X10 5 cells were cultured in a 35mm dish for 1-3 days. To induce melanin production, the medium was treated with α-MSH or 3-isobutyl-1-methylanthine (IBMX) to accelerate the melanin production process.
배지를 제거하고 세포를 PBS로 세척한 다음 침전된 세포에 1N 수산화나트륨 용액 150 μl를 넣고 80 ℃ 항온조에서 용해하고 원심분리 하였다. 상층액을 회수하여 490nm에서 흡광도를 측정하고 합성 멜라닌을 이용한 검량선을 사용하여 멜라닌의 양을 계산하였다.After removing the medium and washing the cells with PBS, 150 μl of a 1N sodium hydroxide solution was added to the precipitated cells, lysed in an incubator at 80° C., and centrifuged. The supernatant was collected, the absorbance at 490 nm was measured, and the amount of melanin was calculated using a calibration curve using synthetic melanin.
멜라닌 생성 저해율(%)=[(A-B)/A]*100Melanin production inhibition rate (%)=[(A-B)/A]*100
A: 시료를 첨가하지 않은 웰의 멜라닌 양A: The amount of melanin in the well without adding a sample
B: 시료를 첨가한 웰의 멜라닌 양B: the amount of melanin in the well to which the sample was added
생성율(%)Melanin
Production rate (%)
상기 표 2에 나타낸 바와 같이, 피부 미백에 효과가 있다고 알려진 Arbutin과의 비교 실험 결과, SOB 3 내지 5에서 우수한 효과를 나타냄을 확인하였다. As shown in Table 2, as a result of a comparative experiment with Arbutin, which is known to have an effect on skin whitening, it was confirmed that it shows excellent effects in SOB 3 to 5.
[실험예 2: 제조 방법의 차이에 따른 관능성 평가][Experimental Example 2: Functional evaluation according to differences in manufacturing methods]
1. 제조 방법의 차이1. Difference in manufacturing method
상기 SOB3과 동일한 조성 범위에 의해 발효 꽃차 조성물을 제조하였으며, 앞서 언급한 제조예와 동일한 제조 방법에 의해 제조된 꽃차 조성물은 SOT1로 명하였다. The fermented flower tea composition was prepared by the same composition range as SOB3, and the flower tea composition prepared by the same manufacturing method as the above-mentioned preparation example was designated as SOT1.
SOT2SOT2
계수나무를 넣지 않고 교반 공정을 진행한 것을 제외하고 SOT1과 동일한 방법을 이용하여 제조하였다. It was prepared by using the same method as SOT1, except that a stirring process was performed without adding a cassia.
2. 관능성 평가2. Sensory evaluation
SOT1 및 SOT2의 꽃차 조성물에 대해서 성인남녀20명을 대상으로 차에 대한 맛, 향 및 종합 기호도 평가를 의뢰하였다. 제공 조건은 모두 동일하며, 점수는 1 내지 5점으로 평가를 요청하였으며, 결과는 평균으로 하기 표 3에 나타내었다. For the tea composition of SOT1 and SOT2, 20 adult men and women were asked to evaluate the taste, aroma, and overall preference for tea. The conditions for providing are all the same, and the score was requested to be evaluated by 1 to 5 points, and the results are shown in Table 3 below as an average.
상기 표 3에 나타낸 봐와 같이, 교반 공정에서 계수 나무의 이용 여부에 따라 맛과 향에서 큰 차이를 나타냄을 확인하였다. 특히 관능 실험 결과 계수나무를 이용하는지 여부에 따라 향에서 가장 큰 차이를 나타냄을 확인하였다. As shown in Table 3, it was confirmed that a large difference in taste and aroma was observed depending on whether a cassia was used in the stirring process. In particular, as a result of sensory experiments, it was confirmed that the greatest difference in aroma was found depending on whether cassia was used.
이상에서 본 발명의 바람직한 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.
Claims (11)
2) 상기 건조한 옥매 꽃을 140 내지 180℃에서 3 내지 20분 동안 덖음 처리하는 단계;
3) 상기 덖은 옥매 꽃은 5 내지 10분동안 비벼주어 유념 처리하는 단계;
4) 상기 유념 처리된 옥매 꽃은 발효 용기에 넣고, 미생물을 접종하여 발효 숙성시키는 단계;
5) 상기 발효 숙성된 옥매 꽃이 담긴 발효 용기를 햇빛을 차단하고 5 내지 10℃에서 증숙하는 단계; 및
6) 상기 증숙 단계 이후, 건조하는 단계를 포함하는
발효 꽃차 조성물의 제조 방법. 1) drying the jade flower so that the moisture content is less than 20% by weight;
2) steaming the dried jade flower at 140 to 180° C. for 3 to 20 minutes;
3) step of rubbing the young jade plum flower for 5 to 10 minutes;
4) step of placing the oxidized jade flower in a fermentation container, inoculating microorganisms, and fermenting them;
5) blocking the sunlight and fermenting the fermentation vessel containing the fermented aged jade flower at 5 to 10°C; And
6) After the steaming step, comprising the step of drying
Method of making a fermented flower tea composition.
상기 3) 단계는 5 내지 10분동안 비벼주는 것으로, 2시간 간격으로 3 내지 5회 반복하는 것인
발효 꽃차 조성물의 제조 방법. According to claim 1,
Step 3) is to rub for 5 to 10 minutes, which is repeated 3 to 5 times at 2 hour intervals.
Method of making a fermented flower tea composition.
상기 4) 단계는 멜론 껍질에 미생물을 접종하여 발효시킨 멜론 껍질 발효물을 혼합하여 발효하는 것인
발효 꽃차 조성물의 제조 방법. According to claim 1,
In step 4), the melon skin fermented product is fermented by inoculating microorganisms in the melon skin.
Method of making a fermented flower tea composition.
상기 5) 단계는 햇빛은 차단하고 자연 통풍 상태이며, 5 내지 10℃에서 1 내지 2일 동안 증숙하는 것인
발효 꽃차 조성물의 제조 방법. According to claim 1,
The 5) step is to block sunlight and to be naturally ventilated, and steam for 1 to 2 days at 5 to 10°C.
Method of making a fermented flower tea composition.
상기 6) 단계는 1일 내지 2일 동안 40 내지 60℃로 가열하여 건조하는 것인
발효 꽃차 조성물의 제조 방법. According to claim 1,
The 6) step is to dry by heating to 40 to 60 ℃ for 1 to 2 days
Method of making a fermented flower tea composition.
상기 6) 단계 이후,
건조된 옥매 꽃 발효물은 용기 내에서 20 내지 30 rpm의 속도로 1 내지 2시간 동안 교반하여 입자간 마찰시켜 옥매 꽃 발효물의 향을 높이는 단계를 포함하는
발효 꽃차 조성물의 제조 방법. According to claim 1,
After step 6),
The dried jade flower fermentation product includes a step of stirring for 1 to 2 hours at a speed of 20 to 30 rpm in a container to rub the particles to increase the aroma of the jade flower fermentation product.
Method of making a fermented flower tea composition.
상기 옥매 꽃 발효물의 향을 높이는 단계는 계수 나무를 함께 넣고 교반하는 것인
발효 꽃차 조성물의 제조 방법.The method of claim 5,
Step of increasing the aroma of the jade flower fermentation is to put the cassia together and stir
Method of making a fermented flower tea composition.
상기 미생물은 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 람노수스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 헬베티쿠스(Lactobacillus helveticus), 락토바실러스 퍼멘툼(Lactobacillus fermentum), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 레우테리(Lactobacillus reuteri), 락토바실러스 부츠네리(Lactobacillus buchneri), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 존스니(Lactobacillus johonsonii), 락토바실러스 케피르(Lactobacillus kefir), 락토코코스 락티스(Lactococcus lactis), 락토코코스 플랜타룸(Lactococcus plantarum), 락토코코스 라피노락티스(Lactococcus raffinolactis), 엔테로코코스파에칼리스(Enterococcus faecalis), 엔테로코코스 파에시늄(Enterococcus faecium), 스트렙토코코스 터모필리우스(Streptococcus thermophilus), 류코노스톡락티스(Leuconostoc lactis), 류코노스톡 메센테로이드(Leuconostoc mesenteroides), 비피도박테리움 애닐멀스(Bifidobacterium animals), 비피도 박테리움 비피듐(Bifidobacterium bifidum), 비피도박테리움 브레브(Bifidobacterium breve), 비피도박테리움 인판티스(Bifidobacterium infantis), 비피도바테리움 롱굼(Bifidobacterium longum), 비피도박테리움 수도롱굼(Bifidobacterium pseudolongum), 비피도박테리움 터모필룸(Bifidobacterium themophilum), 비피도박테리움 아돌센티스(Bifidobacterium adolescentis) 및 이들의 혼합으로 이루어진 군에서 선택되는 것인
발효 꽃차 조성물의 제조 방법. According to claim 1,
The microorganisms are Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus rhamnosus, Lactobacillus plantulum Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus delbrueki, Lactobaiilus de Lactobacillus, Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, Lactobacillus kefir, Lactobacillus lacfir Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus, Streptococcus thermophilus Leuconostoc lactis, Leuconostoc mesenteroides, Bifidobacterium animals, Bifidobacterium bifidum, Bifidobacterium breve ), Bifidobac terium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium adolescentis and their Is selected from the group consisting of mixtures
Method of making a fermented flower tea composition.
발효 꽃차 조성물.Prepared by the manufacturing method according to claim 1
Fermented flower tea composition.
발효 꽃차 티백.Comprising the fermented flower tea composition according to claim 9
Fermented flower tea bag.
상기 티백 재질은 면포 또는 부직포인
발효 꽃차 티백.The method of claim 10,
The tea bag material is cotton or non-woven fabric
Fermented flower tea bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180163118A KR102185649B1 (en) | 2018-12-17 | 2018-12-17 | Process for preparing fermented flower tea composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180163118A KR102185649B1 (en) | 2018-12-17 | 2018-12-17 | Process for preparing fermented flower tea composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200074570A true KR20200074570A (en) | 2020-06-25 |
| KR102185649B1 KR102185649B1 (en) | 2020-12-02 |
Family
ID=71400293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180163118A KR102185649B1 (en) | 2018-12-17 | 2018-12-17 | Process for preparing fermented flower tea composition |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102185649B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130110911A (en) * | 2012-03-30 | 2013-10-10 | 주식회사 명인당 | Method manufacture vitex rotundifolia l |
| KR101867536B1 (en) * | 2017-02-17 | 2018-06-14 | 김병희 | A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree |
| KR101904310B1 (en) | 2016-08-26 | 2018-10-05 | 서울과학기술대학교 산학협력단 | Uninterruptible power supply for unbalanced load |
-
2018
- 2018-12-17 KR KR1020180163118A patent/KR102185649B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130110911A (en) * | 2012-03-30 | 2013-10-10 | 주식회사 명인당 | Method manufacture vitex rotundifolia l |
| KR101904310B1 (en) | 2016-08-26 | 2018-10-05 | 서울과학기술대학교 산학협력단 | Uninterruptible power supply for unbalanced load |
| KR101867536B1 (en) * | 2017-02-17 | 2018-06-14 | 김병희 | A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree |
Non-Patent Citations (1)
| Title |
|---|
| 네이버 블로그에 게재된 ‘매화꽃차’ (2018.03.03.)* * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102185649B1 (en) | 2020-12-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113930361B (en) | Fermentation medium of lactobacillus paracasei and application thereof | |
| KR102006708B1 (en) | Soap composition using wood-cultivated ginseng and soap comprising the same | |
| CN104489843A (en) | Fermented hawthorn product and making method thereof | |
| KR102235334B1 (en) | Method for manufacturing calcium powder using abalone, oyster shell, calcium powder prepared thereby, and food, cosmetic, pharmaceutical products containing the same | |
| KR101064938B1 (en) | Preparetion of fermentated tomato using lactic acid bacteria | |
| KR101181402B1 (en) | The composition for rice cake and noodle comprising fish scale collagen and herb extracts | |
| KR101939120B1 (en) | Makgeolli Containing Citrus Microcarpa Bunge Fermented Extract and Method for Preparing the Same | |
| JP2008011795A (en) | Method for producing pu-erh tea | |
| CN104171163B (en) | A kind of pure agalloch eaglewood black tea and production method | |
| KR102187029B1 (en) | Fermented flower tea composition | |
| KR101336791B1 (en) | Use of fermented extracts of velvet as a cosmetic composition | |
| KR101492157B1 (en) | Manufacturing method for fermented tea of Oriental Raisin Tree compriaing fruit of Oriental Raisin Tree | |
| KR102185649B1 (en) | Process for preparing fermented flower tea composition | |
| CN107494852B (en) | Processing method of peony pistil tea | |
| KR20190072923A (en) | Antioxidant and Immune-enhancing functional beverage and food composition comprising the extract of edible flowers fermented by lactic acid bacteria and preparation method of the same | |
| KR101761771B1 (en) | Method for fermenting Broussonetia plant or the extract thereof, the fermented extracts thereby and the cosmetic composition containing the same | |
| KR20190108011A (en) | Raw Makgeolli Production Kit with Active Kimchi Lactobacillus | |
| KR101797548B1 (en) | Mask pack composition containing velvet-extract | |
| KR101870419B1 (en) | Method for preparing chungkookchang comprising nipa fruticans wurmb and chungkookchang by the method | |
| KR101822420B1 (en) | Method of manufacturing bean yogurt using fermented red ginseng | |
| WO2021206086A1 (en) | Malva sylvestris fermentation product and use thereof | |
| KR102654768B1 (en) | Cosmetic composition for preventing skin aging comprising rice bran fermentation product | |
| WO2021256325A1 (en) | Fermentation product of marjoram and use thereof | |
| KR102524240B1 (en) | Skin whitening functional composition comprising fennel extract and trenella fuciformis extract | |
| KR102307191B1 (en) | Method for producing fermented garlic composition of lactic acid bacteria |
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 |