KR20210132827A - Marigold flower fermented ripening tea and preparation method therof - Google Patents

Abstract

The present invention relates to a method for preparing fermented marigold flower tea, and more specifically, to a method for preparing fermented marigold flower tea in which the overall palatability and texture comprising the peculiar taste, color, and fragrance of marigold flowers are enhanced, and active ingredients of the marigold flowers themselves can be well leached into the tea by fermenting and aging the marigold flowers in a specific step.

Description

Marigold flower fermented ripening tea and preparation method thereof {Marigold flower fermented ripening tea and preparation method therof}

The present invention relates to fermented marigold flower tea and a method for manufacturing the same, and more particularly, by manufacturing marigold flowers into fermented aged tea through a specific step, marigold flowers in a form in which the active ingredients of the petals themselves can be leached into tea It relates to a method for producing fermented aged tea.

Dry eye syndrome is common in modern society where people are exposed to the harmful environment of electronic devices such as smartphones and computers. Young people in their 20s and 30s suffering from eye diseases such as presbyopia are increasing. As a result, the demand for eye-related health functional foods has increased, and a lifestyle that includes foods that are good for the eyes and eye supplements has become a must. In addition, in order to keep eye health, efforts to keep eye health from eating habits by using ingredients such as mackerel, salmon, green-yellow vegetables, and marigold flowers are continuing. Accordingly, as the research results of marigold flowers are good for the eyes, consumers' interest in marigold flower tea is increasing.

The marigold flower is an annual plant in the Asteraceae family and is called 'Marigold' in Korea. Marigold flowers are known to improve blood flow in the affected area and promote the growth of new tissues, and are used to treat burns, dermatitis, eczema, bruises, and scars. In addition, marigold flowers contain large amounts of lutein and zeaxantine, which are antioxidants that block the activity of free radicals, and protect eyesight and eye health by preventing the acceleration of aging, and are rich in vitamin A. It is one of the food ingredients that is effective for night blindness, strengthening immunity, and cell growth. Marigold flowers can be used as food ingredients, so they can be prepared in the form of tea and consumed as tea, or are commonly used as a yellow coloring agent in cooking.

The conventional method for manufacturing marigold flower tea has a problem in that the flower loses its original form when manufacturing flower tea by crushing the flower. In other words, the conventional method for producing a pickled tea has a limitation in that it is difficult to restore the complete original shape of a flower, and it is difficult to properly feel the unique flavor of a color or fragrance.

Accordingly, the present inventors made efforts to develop a method for producing marigold flower tea that can further enhance the unique taste and flavor of marigold flowers. The present invention was completed by confirming that the marigold flower fermented and aged tea had excellent flavor and the original color and taste of the marigold flower tea were maintained through the koyangju spraying step and second shade drying.

Korean Patent Registration 10-1953718

An object of the present invention is to provide a method for producing fermented marigold flower fermented tea, which is manufactured so that the overall taste and texture including the color, taste and aroma of marigold flowers can be sufficiently felt.

In order to achieve the above object, the present invention comprises the steps of: 1) steaming marigold flowers using one or more extracts selected from the group consisting of mugwort, garlic, licorice and juniper; 2) Drying the marigold flowers prepared in step 1) in the shade and first keeping in mind; 3) fermenting the marigold flowers obtained in step 2); 4) Secondary care and shade drying of the fermented marigold flowers of step 3); And 5) repeating the step of peeling and cooling the shade-dried marigold flowers of step 4); provides a method for manufacturing fermented marigold flower fermented tea comprising.

In one aspect of the present invention, in step 4), kalgyangju may be sprayed.

In one aspect of the present invention, there is provided a fermented marigold flower fermented tea prepared by the manufacturing method of the present invention.

The marigold flower fermented aged tea prepared by the method according to the present invention has superior taste, fragrance, color and texture compared to general marigold flower tea, and contains effective ingredients of marigold flower and may be useful as a health functional food.

1 is a flowchart showing a method of manufacturing marigold flower fermented aged tea.

Hereinafter, the present invention will be described in detail.

As used throughout the specification of the present invention, the term “step of (to)” or “step of” does not mean “step for”.

the present invention

1) thickening marigold flowers using one or more extracts selected from the group consisting of mugwort, garlic, licorice and juniper; 2) Drying the marigold flowers prepared in step 1) in the shade and first keeping in mind; 3) fermenting the marigold flowers obtained in step 2); 4) Secondary care and shade drying of the fermented marigold flowers of step 3); And 5) repeating the step of removing and cooling the shade-dried marigold flowers of step 4); relates to a method for producing a fermented marigold flower fermented tea comprising a.

In addition, the present invention relates to fermented marigold flower fermented tea prepared by the above method.

Hereinafter, the method for manufacturing marigold flower fermented and aged tea of the present invention will be described in detail step by step.

In the present invention, the marigold flowers are freshly bloomed flower clusters, and it may be preferable that the marigold flowers are cut by 1/3 of the calyx portion.

The step 1) is a step of steaming marigold flowers, and it can be steamed using hot water, which is water that has been decoctioned for 3 to 4 hours including mugwort, whole garlic, licorice and juniper. When the marigold flower is steamed in hot water, it may be steamed for 30 seconds to 70 seconds, and specifically, the steaming time may be from 60 seconds to 120 seconds.

In the case of a thickening step, it is possible to sterilize marigold flowers while maintaining the original color of marigold flowers by inhibiting the activity of the enzyme and stopping the fermentation by the enzyme.

In the steaming step, hot water can be used, and by adding licorice, mugwort, whole garlic or juniper, the fragrance of marigold flowers, active ingredients, etc. may not be lost. Accordingly, you can feel the deep taste of the tea, and the taste and aroma of the tea can be maintained better.

The step 2) is a step of drying the marigold flowers that have undergone the steaming step in step 1) in the shade and first minding them. By keeping in mind, you can cut the surface of the marigold flower so that the tea's ingredients can easily come out when fused with the decoction. Also, you can maintain the shape of the petals through mindfulness. The mindfulness method may be performed by an appropriate method according to the level of ordinary skill in the art. In addition, it is possible to properly adjust the strength and time of minding so that crumbs do not come out when minding to obtain clear and fine tea water during the tea rain forest of the finished marigold flower fermentation and aging tea.

In addition, when drying marigold flowers, it is preferable to perform shade drying because the original color is lost due to the loss of moisture contained in the marigold flowers. Shade drying can be from the initial humidity of the petals until about 40% of moisture disappears, and it can be naturally shaded in a well ventilated room, or artificially shaded using a dryer or ventilation device.

The step 3) is a step of fermenting the marigold flowers that have been dried in the shade and the mind of step 2) and then drying them in the shade, and the fermentation is preferably carried out at a temperature of 50 to 80 ℃, specifically 30 to 80 ℃ It may be more desirable to perform, but is not limited thereto. In addition, fermentation and aging is preferably performed for 2 hours to 10 hours, specifically, it may be more preferably performed for 2 hours to 9 hours, but is not limited thereto.

In addition, the fermentation is carried out by laying the koji on the cotton cloth, placing the marigold flowers obtained in step 2) on it, and then covering the cotton cloth and fermenting it. As used herein, koji refers to culturing koji bacteria (aspergillus genus fungus) using rice, barley or bran as a raw material.

Specifically, Koji grinds wheat, more specifically domestic wheat, mixes it with an appropriate amount of water, mixes it together, and warms it to a temperature of about 30 ℃ on a rice hut. Specifically, Koji grinds wheat, more specifically domestic wheat, and then water Mix an appropriate amount to form a lump, and warm it to about 30 ℃ on a rice cooker so that the yeast and yeast molds thrive and grow. After 12 hours, dry it in the shade to turn into yeast, which can be crushed and used as a koji. In the present invention, for example, bran yeast can be used.

Step 4) is a step of second care and shade drying of the fermented marigold flower of step 3). Specifically, the second care is performed by wrapping it in a cotton cloth and rubbing it lightly. Shade drying may be performed for 1 to 10 hours, and specifically may be performed for 2 to 9 hours, but is not limited thereto. In addition, in the present invention, the shade can be naturally shaded in a well ventilated room, and artificially dried using a dryer or a ventilation device.

Step 5) is a step of repeating the drying and cooling of the marigold flower in the shade of step 4), and may be performed at a temperature of 30 to 80° C. and specifically 50 to 60° C., but limited thereto. it's not going to be It is preferable in terms of enhancing the palatability of marigold flower fermented and aged tea to repeat roasting and cooling 2 to 10 times, more preferably 4 to 10 times, and more preferably 8 to 10 times, but is not limited thereto. . In addition, it may further include the step of confinement after roasting and cooling. Scent confinement is to cover the cotton cloth on the roasting pan after roasting and cooling and keep it for 2 to 3 hours, so that the fragrance of marigold flower fermented tea can be stronger.

In one aspect of the present invention, in step 4), the kalgyangju may be sprayed to be second-maintained and shaded. In the present invention, goryangju refers to distilled water with a high alcohol content using sorghum as the main raw material, and for example, products such as gangsobaek, maotaiju, bamboo leaf cheongju, banju and sujeongbang can be used, but the present invention is not limited thereto. In addition, when kalgyangju is sprayed, it is well mixed with the ingredients of the marigold petals, so that the active ingredients of the petals can be extracted better, and the fragrance and shape can be preserved. As a result, the taste, aroma and color of fermented marigold flower fermented tea can be enhanced.

In one aspect of the present invention, there is provided a fermented marigold flower fermented tea prepared by a method for producing fermented marigold flower fermented tea.

Hereinafter, the present invention will be described in detail by way of Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

<Example 1> Preparation of marigold flower fermented aged tea

<1-1> Raw material preparation stage

After collecting freshly bloomed marigold flowers, the calyx part was cut by 1/3.

<1-2> 1st enhancement stage

The cut marigold flowers were washed under running water and washed thoroughly. Hot water (10 g of dried mugwort, 2~4 dried cloves, 3~4 pieces of licorice and 3-4 pieces of juniper) was added to boiling water for 3-4 hours and thickened for 1-2 minutes.

<1-3> 1st shade and mindfulness stage

After drying the marigold flowers in the shade for 3 to 4 hours, wrap them in a cotton cloth and rub them lightly to keep the first thought in mind.

<1-4> Fermentation step

Lay a cotton furoshiki on the straw cushion, spread the cozi thinly, and spread the marigold flowers in the shade and noted in Example <1-3>. It was fermented for 3-5 hours by maintaining 60-70 °C.

<1-5> Second shade and mindfulness stage

After drying the marigold flowers fermented in Example <1-4> in the shade for 1 to 2 hours, the koryangju was evenly sprayed, wrapped in a cotton cloth, and lightly rubbed with a second note, followed by drying in the shade for 3 to 4 hours.

<1-6> Steps

Remove the marigold flowers prepared in Example <1-5> by repeating roasting and cooling at 50 to 60 ℃ until the end, and with the fire turned off, cover the roasting pan with a cotton cloth and leave the scent confinement for 2-3 hours. Thus, marigold flower fermented aged tea was prepared.

<Comparative Example 1> Preparation of fermented marigold flower fermented tea with different steaming process

In Example <1-2>, a fermented marigold flower fermented tea was prepared according to the manufacturing method of <Example 1>, except that mugwort, garlic, licorice and juniper were not added.

<Comparative Example 2> Preparation of fermented marigold flower fermented tea with different number of shades

In Example <1-5>, fermented marigold flower fermented tea was prepared according to the manufacturing method of <Example 1>, except for the difference of not drying in the second shade.

<Comparative Example 3> Preparation of fermented marigold flower fermented tea without spraying kaolyangju

In Example <1-5>, a fermented marigold flower fermented tea was prepared according to the preparation method of <Example 1>, except for the difference of secondary fermentation without spraying kaoliang wine.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was performed on the aged marigold fermented tea of <Example 1> prepared by the method according to the present invention and the marigold fermented aged tea prepared by the manufacturing method of <Comparative Example 1> to <Comparative Example 3>. .

Specifically, the sensory evaluation was conducted with the marigold flower fermented aged tea of <Example 1> prepared by the present invention and the marigold flower fermented aged tea of <Comparative Example 1> prepared without adding mugwort, garlic, licorice and juniper during steaming; Color, taste of the fermented marigold flower fermented tea of <Comparative Example 2> prepared by performing only the first shade, and the fermented marigold flower fermented tea of <Comparative Example 3> where the secondary fermentation step was performed without spraying kaolyangju In order to examine the overall palatability and texture, including flavor, 5 g of each prepared tea sample was taken, hot water at 85°C was added, and the overall palatability and texture including taste, aroma, and color of the tea 30 seconds later were evaluated. .

The overall taste and texture, including taste, aroma, and color of tea, were used by 30 well-trained expert sensory testers, and were very good (5), good (4), average (3), not good (2), very good. It was evaluated in a total of 5 stages as not good (1), and then the average score was judged.

The judging criteria are as follows.

Very good: 4.6-5.0 points; Good: 3.6-4.5 points; Moderate: 2.6-3.5 points; Not good: 1.6-2.5 points; and very poor: 1.0-1.5 points.

No. color taste incense Comprehensive symbology sense of organization Example 1 4.7 4.8 4.9 4.8 4.7 Comparative Example 1 3.8 3.8 3.7 3.8 3.9 Comparative Example 2 4.0 3.9 3.8 3.9 3.7 Comparative Example 3 3.5 3.6 3.7 3.6 3.8

As shown in Table 1, according to the manufacturing method of the present invention, the marigold flower fermented and aged tea of <Example 1> in which marigold flowers were fermented and aged according to the manufacturing method of the present invention was prepared without adding mugwort, garlic, licorice and juniper. <Comparative Example 1> > fermented marigold flower fermented tea, marigold flower fermented aged tea of <Comparative Example 2> manufactured by performing only the first shade, and marigold of <Comparative Example 3> which performed the secondary fermentation step without spraying kaolin wine It has been confirmed that the overall taste and texture including taste, aroma, and color are remarkably superior as the tea has a better flavor than fermented and aged tea, and the taste and aroma of tea are better maintained.

Therefore, through the above results, in the case of marigold flower fermented and aged tea produced according to the manufacturing method of the present invention, it grows better than the manufacturing method of fermented and aged tea of general marigold flower tea, the flavor is higher, and marigold is unique It was confirmed that the unique flavor, taste, color and texture were maintained. In addition, it was confirmed that fermented marigold flower tea with a high degree of completion can be provided to consumers through the addition of mugwort, garlic, licorice and juniper, the number of times of drying in the shade, and spraying of koyangju for the production of fermented marigold flower tea.

Claims (3)

1) Marigold flowers using one or more extracts selected from the group consisting of mugwort, garlic, licorice and juniper. thickening;
2) Drying the marigold flowers prepared in step 1) in the shade and first keeping in mind;
3) fermenting the marigold flowers obtained in step 2);
4) Secondary care and shade drying of the fermented marigold flowers of step 3); and
5) repeating the drying and cooling steps of marigold flowers in the shade of step 4); A method of manufacturing marigold flower fermented aged tea comprising a.

According to claim 1,
A method for producing fermented marigold flower fermented tea, characterized in that spraying kalgyangju in step 4).
A fermented marigold flower fermented tea prepared by the method of any one of claims 1 to 2.

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