KR20200145232A - Food composition containing flower of Hibiscus syriacus and method thereof - Google Patents

Abstract

The present invention relates to a Hibiscus syriacus flower tea composition using Hibiscus syriacus flowers for each variety, and a method of manufacturing the same. The present invention relates to a composition helpful in improving the taste of food while maintaining the unique aroma, taste and color of Hibiscus syriacus through sensory testing, and to a method of manufacturing the same. The present invention provides a composition and composition ratio that suits well for each variety of Hibiscus syriacus flower, and thus the composition can be added to various foods to be usefully used for improving palatability and sensory performance while maintaining the aroma, taste, and color of Hibiscus syriacus.

Description

Food composition containing flower of Hibiscus syriacus and method thereof

The present invention relates to a food composition and manufacturing method using a rose of sharon flowers, and more particularly, to a flower tea and food additive composition and manufacturing method having excellent flavor and taste, containing a rose of sharon as an active ingredient.

The Mugunghwa of the Mallow family is a national flower that symbolizes Korea, and it was praised as a flower with the spirit of a military man in China, and was regarded as a rose of Sharon in the West as a flower with perfect beauty. The height is 2m~4m, the bark is grayish brown, and the young branches have hairs, but they gradually disappear. Leaves are alternate, egg-shaped or rhombus-shaped, with irregular ridges on the edge, and shallowly split on the top. The leaf body is 4~8cm long and 2~5cm wide, there are no hairs on the front side, there are 3 large veins, and hairs on the veins on the back side, and the petiole is 5~15mm long. Flowers bloom from July to October 100, and they hang one by one in the axils of newly grown leaves. They are 6 to 10 cm in diameter, mainly pink, and dark red inside is common, but there are many colors. There are five pistil heads, and the style is from the middle of the surgery. Fruits are capsules, long oval-shaped, split into 5, densely yellow stellate hairs, mature in October, and seeds with hairs appear when open. It is a deciduous broad-leaved small arboretum and its origin is China and India, and is distributed in Korea, China, and India. It is planted in all areas except deep mountains.

The oldest record of Mugunghwa on the Korean Peninsula can be found in China's Shanhai-gyeong. In Volume 9 of this book, Overseas Tokyo, the country of the Gunja is in the north. … There is a phrase that says,'Mugunghwa blooms in the morning and fades in the evening (君子之國在其北……有薰花草 朝生募死)'. It turns out that the military name is the Korean Peninsula, and Hunhwacho is the old Chinese name for Mugunghwa. In addition, in the ancient state of China, there is a phrase saying that the country of the warlords has many regions, but there are a lot of Mugunghwa. It is proved that there was.

Mugunghwa is written in Chinese characters: Mokgeun, Geunhwa, Hunhwa, Sunyoung, First Class, Ilhwa, Bunricho, and shellfish.開暮落花), etc. In Europe, Mugunghwa flowers are drunk a lot as tea.

The root bark or stem bark of the Mugunghwa family, Hibiscus syriacus L., is dried. Mugunghwa is planted in various places. Peel off the root bark or stem bark in spring and dry it in the sun. The taste is sweet and bitter, and the nature is flat. Liver (肝經), parenteral (脾經), large intestine (大腸經), small intestine (小腸經) works. It reduces heat, removes wet sand, removes poison, and exterminates parasites. It also promotes blood circulation and stops bleeding. It is used for intestinal bleeding, dysentery, prolapse, scabies, athlete's foot, and hemorrhoids. Eat 3~9g a day as a bath. When using it as an external medicine, wash it with decoction or apply it with alcohol. In April-May, peel off the ground skin or root skin, wash it clean, cut it, and dry it in the sun.

As the medicinal effects of Jipi (枝皮), it has the efficacy of Cheongyeol (淸熱), Yisup (利濕), Detoxification (解毒), and Jiyang (止痒). Jangpoongsahyeol (腸風瀉血), dysentery (痢疾), prolapse (脫肛), baekdae (白帶), improvement (疥癬), chichang (痔瘡), pneumonia (肺癰), long ong (腸癰), nose ), Sogal (消渴), heartburn insomnia (心煩不眠) is treated.

Mokgeungeunpi (木槿根皮) contains tannin, mucus. The medicinal effect has the effect of cheongyeol (淸熱), detoxification (解毒), yisp (利濕), and sojong (消腫). Seawater, Pung Ong, Jang Ong, Jangpoongsa Hyeol (腸風瀉血, hemorrhagic bowel disease), Chichang (腫痛), Baek Daeha (White), Improvement (疥癬) to cure.

Mokgeunhwa (木槿花) is picked and dried in the sun when the flowers are half-bloomed in the early morning on a sunny day between Daeseo and Cheoseo. Contains Saponarin (flavonold). The medicinal effect (藥效) has the effect of cheongyeol (淸熱), liquor (利濕), and Yanghyeol (凉血). Jangpoongsahyeol (腸風瀉血, intestinal bleeding due to wind), dysentery (痢疾), Baekdae (白帶), Baekri (白痢), skin disease (皮膚病) is treated.

Mugunghwa flower tea has the function of releasing poison, making urine come out well, swelling, and releasing poison. Drinking tea all the time strengthens the stomach and is effective in treating obesity. Even stubborn headaches can be cured by drinking Mugunghwa tea for a long time.

Although there are records of Mugunghwa used for edible use in documents such as “Sungho Editorial,” “Manseon Plants,” and “Imwon Economic Journal,” it was not available for sale because it was removed from the list of “raw materials that can be used in food” under the Food Sanitation Act.

As of June 30, the Ministry of Food and Drug Safety announced a partial revision (No. 2017-57) of'Food Standards and Standards', which included the addition of Mugunghwa to the list of ingredients that can be used in food.

Mugunghwa is Korea's native food resource that has been used as a food and medicinal material. Among the national symbols of Korea, Mugunghwa is a flower that has been with the Korean people for the longest. Food using Mugunghwa is expected to be of high value as a cultural product representing Korea.

However, due to the growth characteristics of Mugunghwa flowers, the flowers bloom in the morning and the water content is high, and the petals are thin, so they tend to bark in a short time after collecting the flowers. It can be used as an edible material only by extending the period.

In this way, when processing is performed to increase the storage period, the unique color, taste, and aroma of Mugunghwa are lost. In the case of using the flowers of Mugunghwa and plants by varieties, wild chrysanthemum tea, rose tea, yeohwa tea, and camellia flower tea are known. The color, taste, and scent of the flower tea are sufficient to provide rich sensory properties by harmonizing the unique color and scent of the petals.

Among these, apple blossoms take on a light pink color at the stage of peaking, but when they bloom, they emit a refreshing scent with a beautiful white appearance. Despite the unique organoleptic properties of such apple blossoms, no examples have been developed using it as a food material yet.

In the case of other inflorescences as exemplified above, the petals are usually picked in a natural state, dried in a sunny place, or dried for several days in a shaded area by dry wind, and then dried by adding to hot water and brewing and drinking. According to such a drying method, it is difficult to avoid deterioration in visual characteristics due to leakage or fading of the peculiar color tone of the flower tea, and shrinkage or loss of flexibility of petals. In particular, in the case of apple flowers, browning is easy to proceed during storage, and the purity of white and characteristic scent are often lost, causing problems that are difficult to commercialize.

The matters described as the above-described background art are only for enhancing understanding of the background of the present invention, and should not be taken as acknowledging that they correspond to the prior art already known to those of ordinary skill in the art.

Patent Document 1: KR 10-1079120 B1 (2011.10.27)

The main object of the present invention is to provide a Rose of Sharon flower tea composition using cultivar Mugunghwa flowers.

Another object of the present invention is to provide a method of manufacturing a rose of sharon flower tea composition using cultivar hibiscus flowers.

Another object of the present invention is a food additive composition that can be added to a variety of foods by providing a composition and composition ratio that matches well with each flower variety, and can help improve preference as food while maintaining the unique aroma and taste color of Mugunghwa. To provide.

Another object of the present invention is a food additive composition that can be added to a variety of foods by providing a composition and composition ratio that matches well with each flower variety, and can help improve preference as food while maintaining the unique aroma and taste color of Mugunghwa. It is to provide a method of manufacturing.

Other objects and advantages of the present invention will become more apparent by the following detailed description, claims and drawings.

In order to achieve the above object, the present invention relates to a Mugunghwa flower tea composition for each cultivar using Mugunghwa flowers, and a method for manufacturing the same, and provides a Mugunghwa flower tea composition and a method for producing the same, comprising flowers of Mugunghwa varieties that exhibit excellent effects in organoleptic properties. to provide.

In addition, the present invention can be added to a variety of foods by providing a composition and composition ratio that suits well for each flower varieties of Mugunghwa, while maintaining the unique aroma and taste color of Mugunghwa, a food additive composition and its Provides a manufacturing method.

The present invention relates to a composition that can help improve taste as food while maintaining the unique aroma and taste color of Mugunghwa through sensory evaluation of the fragrance, color, and taste of Mugunghwa, including Mugunghwa, and a composition that suits well for each Mugunghwa variety By providing a fruit composition ratio, it can be added to various foods, and can be usefully used for improving palatability and sensory performance while maintaining the aroma, taste, and color of Mugunghwa.

Specifically, the natural fragrance composition of the present invention includes rose of sharon petals, rose of sharon petals, stems of rose of sharon, Hallabong, citron, perilla leaf, hibiscus,

The Mugunghwa flower tea composition reproduces the aroma, taste, and color of Mugunghwa due to the combination of natural ingredients as described above to reproduce natural Mugunghwa aroma and taste color with excellent palatability and sensory properties, so it is added to various foods to maintain the functionality of the food. While it can be usefully used for improving palatability and sensory performance.

The varieties of Mugunghwa that can be used in the present invention are as follows.

① White Mugunghwa

Sandalwood Heart : Sandalwood Heart , Danshim, Staryi, Saebit, Seondeok, Soonyi, Shin Taeyang, Simsan, Andong, Wonhwa, One Piece Heart, Hanmaeum, Hanbit, Hanyang, Haneo Dansim, Wolsan, Wolsan No.176, Yeocheon, Dongcheol, Seongcheon, Sehyeon , Suyang, Simbaek, Woojeon, Changsu, Hyri, Hankyoreh, Haeoreum, Deokhyeon, Baegun, Hwarang, Hannuri, Seoldansim, Seorak, Soonjeong, Dorothy Crane, Red Heart, Monstrousus, So-Ryun Baek, Kampanha, Helene, Presidential Election Sue, elegant sea mousse, dual flower grain, the banner, sonde, full cherry mousse, etc.

② blue purple

Rosewood Heart : Samchully, Improved Danshim, Gyewolhyang, Goyoro, Gojumong, Geunhyung, Little Boy, Nimbora, Daegwang, Fireworks,, New Morning, Saeyeonggwang, Seogwang, Seobong, Seohohyang, Soyang, Emile, Yeonggwang, Wonsulang, Im Jinhong, Jini , Cheoyong, Cheongam, Chungmu, Chilbo, Tamra, Hansarang, Haneul, Hyangdan, Hyangdansim, Honghwarang, Hwahong, Daedeoksailjung, Deungrang, Russian Violet, Lenny, Bredon Spring, Seokwondo, Posture Byeon, Chigu, Chilchae, Baeseongsan, Daedeoksagi Wonsu, Daedeoksahwarip, Sunjihwarip, My Love, Serenade, Charity, Adens, Bulldefe, Cryder Blue, Purple Rouge, etc.

③ red

Red Heart : Hwanhee, Gwangmyeong, Shipwreck, Firebird, Songam, Woori, Chunhyang, Hongdansim, Gakchang, Ruby, Sangbon, Single Red, Woodbridge, Jeokiljung, Pink Giant, PS80-1, Hamabo X France, San Maiden, Sae-A-Sadal, Arang, Asa-Nyeo, Hong Soon, Gakchanghwalip, Enemy of the Right Enemies, Red Harmony, Jochwihwarip, My Love, Lucy, Spesiosus Planus, Pomphon Rouge, Pniseus Planus, Perpressus, etc.

Cheongdansimgye : Bluebird, Bluebird, Coelestis, Great Child, Child, Hagong, Jaok, etc.

Delivery : Delivery, Snow White, Fairy, Sowol, Ongnyeo, Okseon, Jade Rabbit, Hanseo, Diana, Daedeoksabaek, Large White, Salmabaek, Snowdrift, William R. Smith, Jangmoon, Totus Albus, Nunmö, Saimdang, Baekki Marshal, Baekhwalip, Admirald Way, Blizzard, Saehan, Joan of Arc, etc.

Asadal : Asadal, Chilbo Asadal, Harmony, Geun-ip Baek, Hamabo, Peace, Lady Stanley, Conte de Emong, Paoni Florus, etc.

According to an aspect of the present invention, the present invention provides a food additive composition comprising the rose of sharon flowers.

In the present invention, the blending ratio of the food additive composition containing the rose of sharon flowers of the present invention can be appropriately selected according to the kind and the kind, amount, form, etc. of the other ingredients to be blended. , It may contain 0.001 to 20% by weight, preferably 0.01 to 10% by weight of the food additive composition comprising the flowers of the present invention.

The food additive composition comprising a rose of sharon prepared according to the present invention may be used by mixing a certain amount when preparing a general food. In particular, general foods may be mixed with confectionery, cookies, breads, noodles, rice cakes, biscuits, flour dough itself, and the like, but is not limited thereto, and a suitable blending form, amount, etc. can be selected when manufacturing known foods.

When the composition of the present invention is prepared as a food or health functional food composition, it includes not only a food additive composition containing a rose of sharon according to the present invention as an active ingredient, but also an ingredient commonly added during food production, for example , Proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Examples of the above-described carbohydrates include monosaccharides such as glucose and fructose; Disaccharides such as maltose, sucrose, oligosaccharides, and the like; And polysaccharides, for example, common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents [taumatin, stevia extract (eg, rebaudioside A, glycyrrhizin, etc.)] and synthetic flavoring agents (saccharin, aspartame, etc.) can be used. For example, when the food composition of the present invention is prepared as a drink, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, fruit juice, and the like may be additionally included in addition to the food additive composition containing the rose of sharon according to the present invention.

The present invention relates to a Mugunghwa flower tea composition using Mugunghwa flowers for each variety and a method for manufacturing the same, and is added to various foods by providing a composition and composition ratio that matches well for each Mugunghwa flower variety to improve palatability while maintaining the fragrance, taste, and color of Mugunghwa. It can be usefully used to improve sensory.

1 is a flow chart showing the manufacturing process of the flower tea composition according to the present invention.
Figure 2 is a graph analyzing the sensory evaluation of the food additive composition using a rose of sharon flowers according to the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for describing the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Mugunghwa flower tea fine blending ratio and process (reproduction of Mugunghwa aroma and taste)

Last name Mixing ratio Hallabong fruit 26.5%~ 34.5% Hallabong shell 8.5% ~ 16.5% Rose of sharon petals 15%-23% Citron fruit 5.5% ~ 13.5% Citron peel 1% ~ 7.5% Hibiscus petals 7%-15% Tea leaves 3% ~11%

Warehousing, storage When the raw material transport vehicle enters, check the temperature of the transport vehicle and the appearance of the raw material, and store and store only normal products in a cool warehouse, avoiding direct sunlight. Hallabong drying After washing the Hallabong, slice it and dry it with the flesh and skin at 60~80℃ for 3~5 days. Drying of Rose of Sharon Petals Mugunghwa petals are collected and washed to remove moisture. Dry for 3-5 days. Dried citron After washing the citron, the seeds are removed, sliced, and dried at 60~80℃ for 3~5 days together with the flesh and skin. Hibiscus pretreatment Purchasing dried hibiscus to remove foreign matter. Pre-treatment of chazugi leaves Purchasing dried chazugi leaves to remove foreign substances. Crushing and
Fine powder selection The raw material is pulverized and beaten finely to select fine powder and use coarse particles. Blending In order to blend in an accurate ratio, the ingredients are subdivided into 1/10 increments and blended. At the end, they are put together and stabilized. stabilize Stabilization period of raw and subsidiary materials for about 15 days and storage Weighing and packaging Weighed according to sales standards. Packing keep. Shipment After packing the outer packaging and outer box, store at room temperature and ship according to the order

Example 2: Mugunghwa flower tea clear light mixing ratio and process

Last name Mixing ratio green tea 35.8%~37.8% Rose of Sharon 33.9%~35.9% Apple 15%-23% ginger 1.9%~3.9%

Warehousing, storage When a raw material transport vehicle enters, check the temperature of the transport vehicle and the external appearance of the raw material, and store and store only normal products in a cool warehouse, avoiding direct sunlight. Drying of Rose of Sharon Petals Mugunghwa petals are collected and washed to remove moisture. Dry for 3-5 days. Dry apples After washing the apples, remove the seeds, slice them, and dry them together at 60~80℃ for 3~5 days. ginger After washing the ginger, remove the peel, slice it, and dry it together at 60~80℃ for 3~5 days. green tea Purchasing dried green tea to remove foreign substances. Crushing and
Fine powder selection The raw material is pulverized and beaten finely to select fine powder and use coarse particles. Blending In order to blend in an accurate ratio, the ingredients are subdivided into 1/10, blended, and then put together at the end to stabilize. stabilize Stabilization period of raw and subsidiary materials for about 15 days and storage Weighing and packaging Weighed according to sales standards. Packing keep. Shipment After packing the outer packaging and outer box, store at room temperature and ship according to the order

Example 3: Mugunghwa flower tea deep light mixing ratio and process

Last name Mixing ratio Lotus leaf 47.1%~ 62.1% Rose of Sharon 4.3% ~ 19.3% mint 4.3% ~ 19.3% Mugwort 4.3% ~ 19.3%

Warehousing, storage When a raw material transport vehicle enters, check the temperature of the transport vehicle and the external appearance of the raw material, and store and store only normal products in a cool warehouse, avoiding direct sunlight. Drying of Rose of Sharon Petals Mugunghwa petals are collected and washed to remove moisture. Dry for 3-5 days. Lotus leaf Purchasing dried lotus leaves to remove foreign substances. mint Purchasing dried mint to remove foreign matter. Mugwort Purchasing dried mugwort to remove foreign matter. Crushing and
Fine powder selection The raw material is pulverized and beaten finely to select fine powder and use coarse particles. Blending In order to blend in an accurate ratio, the ingredients are subdivided into 1/10, blended, and then put together at the end to stabilize. stabilize Stabilization period of raw and subsidiary materials for about 15 days and storage Weighing and packaging Weighed according to sales standards. Packing keep. Shipment After packing the outer packaging and outer box, store at room temperature and ship according to the order

Sensory evaluation

Sensory evaluation was conducted on 30 men and women aged 20 to 45 years old. Sample A and Sample B were made to take on the scents of the commercial food additive sample A and the food additive composition B containing the rose flower The preference for the aroma and taste was investigated. The sensory evaluation results are shown in FIG. 2.

As described above, specific parts of the present invention have been described in detail, and it is clear that these specific techniques are merely preferred embodiments, and the scope of the present invention is not limited thereto for those of ordinary skill in the art. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (1)

A food additive composition with excellent aroma and flavor containing the active ingredient of Mugunghwa flower.

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