KR20220053823A - Method for manufacturing flower syrup and flower syrup - Google Patents

Abstract

The present invention relates to a method for manufacturing flower syrup, and flower syrup manufactured by the method in which various and unique tastes and flavors of flowers can be felt, and which is beneficial to health and has excellent palatability. The method comprises the following: a preparation step of preparing sugar, flowers, lemon juice, purified water, honey, and oligosaccharide; a roasting step of roasting the flowers prepared in the preparing step in a roasting pan; a heating step of heating the sugar, lemon juice, and purified water prepared in the preparing step in a heating container; a boiling down step of putting 1/5 to 2/5 of the roasted flowers roasted in the roasting step when the contents in the heating step start to boil, and boiling down over low heat; a mixing step of adding honey and oligosaccharide prepared in the preparing step to the syrup boiled down in the boiling down step, and then mixing with the remaining roasted flowers; a first aging step of sealing the syrup that has passed through the mixing step in a storage container, and then refrigeration-aging the same; and a second aging step of filtering and removing the flowers from the first refrigeration-aged syrup and then refrigeration-aging the same.

Description

Flower blue production method and flower blue

The present invention relates to a flower extract and a method for manufacturing flower extract, and more particularly, to a method for manufacturing flower extract, which can taste various and unique tastes and scents of flowers, is beneficial to health, and has excellent taste, and to a flower extract manufactured thereby will be.

The components of tea that have been revealed so far vary depending on the variety, leaf harvesting period, manufacturing method, etc., but in general, it consists of water and solids, and is composed of polyphenols, caffeine, amino acids, plant color, carbohydrates, organic acids, and inorganic components.

Among the solids contained in tea, polyphenols are flavanols, phenolic acid, and leucoanthocyanins, among which flavanols called catechins, which give off astringent taste, account for most of the polyphenol content. do.

Tea contains a lot of vitamins, of which 90% of vitamin C is contained in green tea in reduced form. It also contains vitamins B1, B2, nicotinic acid, pantothenic acid, folic acid, and biotin.

Depending on the type of tea, it is known to be effective in relieving stress, beautifying the skin, preventing aging, as well as arousal, cardiac action, diuretic action, sterilization action, astringent action, and anti-inflammatory action.

According to recent research results, it has become known that flowers contain various essential vitamins and minerals, and it has become popular with the general public for health. Flowers are known as a collection of nutrients, and the petals themselves are rich in nutrients and have a pleasant scent, which can help the mental health of modern people who are under a lot of stress.

In the past, flowers have been widely used for medicinal purposes, but it is known that if you drink the flowers as tea, they purify the blood, are effective against colds and constipation, and can give vitality to the body.

As a related prior art, Patent Document 1 discloses a step of roasting wild flowers, a step of aging the roasted wildflowers at room temperature in the shade for 1 to 3 months, a step of preparing a syrup by heating oligosaccharides, sugar, and barley sprout powder in purified water by heating, and roasting. Mixing the aged wild flowers and syrup, adding propolis and fruit, adding lemon as a natural preservative, primary aging at room temperature, filtering and secondary aging, the syrup is There is disclosed a method for producing flower extract comprising 200 to 300 parts by weight of oligosaccharide, 700 to 900 parts by weight of sugar, and 1 to 10 parts by weight of barley sprout powder based on 80 parts by weight of wild flowers.

However, flowers have a different taste depending on the brewing time and temperature. In the prior art, the syrup is prepared separately and then aged by adding wildflowers, so the flowers are not heated and brewed, so beneficial active ingredients contained in the flowers It does not contain this, and the taste of flower blue is deteriorated, various tastes cannot be felt, and there is a problem of strong bitter and astringent taste. There is a problem that takes several months or more.

Republic of Korea Patent Publication No. 10-2118726 (published on March 3, 2020)

The present invention has been devised to solve all of the above problems, and you can feel the various tastes and scents of flowers, and reduce stress by making you feel better with the unique taste and scent of flowers, vitamins, minerals, etc. The purpose of this is to provide a method for manufacturing flower extract and to provide flower extract that is beneficial to health and enhances vitality due to various functional nutrients.

The present invention provides a preparation step of preparing 40 to 60 parts by weight of flowers, 40 to 60 parts by weight of lemon juice, 300 to 700 parts by weight of purified water, 20 to 40 parts by weight of honey, and 10 to 30 parts by weight of oligosaccharides; A burning step of putting the flowers prepared in the preparation step into a burning pan; A heating step of heating the sugar, lemon juice and purified water prepared in the preparation step into a heating container; a simmering step of adding 1/5 to 2/5 of the flowers roasted in the roasting step when the contents start to boil in the heating step and simmering over low heat; A mixing step of adding honey and oligosaccharide prepared in the preparation step to the syrup boiled in the simmering step, and mixing it with the remaining boiled flowers; a first aging step of refrigerated aging after sealing the syrup that has undergone the mixing step in a storage container; and a secondary aging step of refrigerated ripening after first filtering and removing flowers from the refrigerated-aged syrup, and provides a flower soup prepared by the manufacturing method.

According to the present invention, various tastes and scents of flowers can be felt, and the unique taste and scent of flowers improve mood, thereby reducing stress, and enhancing vitality due to various functional nutrients such as vitamins and minerals extracted from flowers. It is beneficial to health and has excellent palatability.

1 is a flowchart of a method for manufacturing flower tea according to the present invention.
2a to 2g are photographs showing the process of the method for manufacturing flower extract according to the present invention.

Hereinafter, with reference to the drawings, it will be described in detail with reference to the embodiment with respect to the specific content for carrying out the method for manufacturing flower extract and flower extract according to the present invention.

Referring to FIG. 1 , the method for manufacturing flower extract according to the present invention includes a preparation step (S10), a drying step (S20), a roasting step (S30), a heating step (S40), a simmering step (S50), a mixing step (S60), 1 All or part of the secondary aging step (S70) and the secondary aging step (S80) are included.

Referring to FIG. 2a , the preparation step (S10) is based on 100 parts by weight of sugar, 40 to 60 parts by weight of flowers, 40 to 60 parts by weight of lemon juice, 300 to 700 parts by weight of purified water, 20 to 40 parts by weight of honey, and 10 parts by weight of oligosaccharides. It is a process of preparing to 30 parts by weight. In this case, the flower may include a single or plural number selected from magnolia flower, rose flower, corresponding flower, marigold, and chamomile.

In the drying step (S20), before the roasting step (S30), a cotton cloth is laid on the roasting pan, put the prepared flowers, and heated to a relatively low temperature of 70 to 90° C. compared to the roasting step (S30). , it is possible to prevent the flowers from being carbonized when roasting at a high temperature in the roasting step (S30). However, since the moisture content is different depending on the type of flower, the drying time may also vary depending on the type of flower.

The roasting step (S30) is a process of putting 40 to 60 parts by weight of the flower from which some moisture has been removed in the drying step (S20) into a roasting pan and roasting. The roasting step (S30) is repeated several times at a high temperature of 150 to 250° C. for the flowers in a state where no water or oil is added. and removes the greasy taste of vegetable oil that occurs along with it. However, since the moisture content differs depending on the flower type, the roasting time and number of roasts may differ depending on the flower type.

Referring to Figure 2b, the heating step (S40) is 100 parts by weight of sugar, 40 to 60 parts by weight of lemon juice, and 300 to 700 parts by weight of purified water prepared in the preparation step (S10) put in a heating container and heated to 100 ℃ or higher. As a process, 100 parts by weight of sugar is used to give sweetness, and the amount of sugar is considerably lower than that of the prior art.

Lemon juice makes the pigments such as anthocyanin and polyphenols contained in the flower come out well, reduces the bitterness and astringency of the flower, preserves the sour taste and aroma, and has the effect of preventing spoilage by the sterilization function. there is.

Anthocyanin is a pigment that expresses the color of flowers. It is a flavonoid-based substance and has little smell and taste, but is known to be beneficial to health by acting as an antioxidant that removes free radicals. When heated with lemon juice, antioxidants such as polyphenols are activated. To this end, in the present invention, lemon juice contains 40 parts by weight or more based on 100 parts by weight of sugar, but if it exceeds 60 parts by weight, the sour taste is strong, and the unique taste and flavor of various flowers may be reduced.

Referring to FIG. 2C , in the simmering step (S50), when the contents start to boil in the heating step (S40), 1/5 to 2/5 of the flowers roasted in the roasting step (S30) are first put into a heating container and low heat It is a process to make syrup by simmering for 10 to 20 minutes. It is more preferable to put 1/3 of the dried flowers.

When all of the roasted flowers are put in and boiled from the simmering step (S50), the bitter and astringent taste is excessively brewed from the flowers, and the bitter and astringent taste are strong. , in the boiling step (S50), only 1/5 to 2/5 of the roasted flowers are first put in first to prepare the syrup, and then the remaining amount of the roasted flowers (3/5 to 4/5 of the roasted flowers) is added to 2 It is added as a tea to spread the unique taste and aroma of the flower into the syrup. At this time, it is characterized in that the amount of the firstly injected flowers is smaller than the amount of the secondly injected flowers.

2D to 2F, the mixing step (S60) is to add honey and oligosaccharide prepared in the preparation step (S10) to the syrup boiled in the boiling step (S50), and then mix it with the remaining roasted flowers. it is fair After preparing the syrup, 20 to 40 parts by weight of honey and 10 to 30 parts by weight of oligosaccharides are added based on 100 parts by weight of sugar to enhance sweetness, reduce the amount of sugar used, and have a beneficial effect on health as it contains fewer calories than sugar . In particular, honey is known to have anti-inflammatory, antioxidant, and immune-boosting effects.

Referring to FIG. 2g, the first aging step (S70) is a process of refrigerated aging after sealing the syrup that has undergone the mixing step (S60) in a storage container, and refrigerated aging at a temperature of 2 to 3° C. for 5 to 9 days. make it The active ingredients of each ingredient are extracted through the first ripening process, and the flower's unique taste and fragrance are sufficiently spread in the syrup by the second-injected flowers, resulting in a strong flower taste and aroma.

The second aging step (S80) is a process of first filtering and removing flowers from refrigerated-aged syrup and then refrigerated aging. , the color of the flower blue is completed, and according to the user's preference, it is directly consumed, drunk as a tea, or added to food or dishes.

Example 1

Sugar 100g, magnolia flower 20g, rose flower 30g, lemon juice 50g, purified water 470g, honey 30g and oligosaccharide 20g were prepared. After roasting is complete, put 100g of sugar, 50g of lemon juice, and 470g of purified water into a heating container and heat it. When the contents start to boil, add 1/3 of the roasted flower and boil for 15 minutes over low heat to make syrup. Add 30g of honey and 20g of oligosaccharide, mix 2/3 of the remaining dried flowers, seal in a storage container and refrigerate for 1 week, filter and remove flowers, seal in storage container, and refrigerate for 1 week was prepared.

Example 2

Prepare 100g of sugar, 20g of sugarcane, 20g of marigold, 10g of chamomile, 50g of lemon juice, 470g of purified water, 30g of honey and 20g of oligosaccharide. After drying at high temperature, it was put in a roasting pan and roasted. After roasting is complete, put 100g of sugar, 50g of lemon juice, and 470g of purified water into a heating container and heat it. When the contents start to boil, add 1/3 of the roasted flower and boil for 15 minutes over low heat to make syrup. Add 30g of honey and 20g of oligosaccharide, mix 2/3 of the remaining dried flowers, seal in a storage container and refrigerate for 1 week, filter and remove flowers, seal in storage container, and refrigerate for 1 week was prepared.

Comparative Example 1

Comparative Example 1 is according to the manufacturing method of Patent Document 1 of the prior art, and 30 g of camellia, 30 g of cockles, and 20 g of lily of the valley were put in a heating pan and roasted. After roasting was completed, it was aged at room temperature in the shade for 3 months. In 1L of water, add 250g of oligosaccharide, 800g of sugar, and 5g of barley sprout powder, and heat to make syrup. Add salted flowers, two drops of propolis, 10g of pomegranate, and 100g of lemon, let it ripen at room temperature for 2 days, then filter the solid. After putting it in a sterilization bottle, it was sealed and aged under refrigerated conditions for 5 days to prepare flower soup.

Comparative Example 2

Sugar 100g, magnolia flower 20g, rose flower 30g, lemon juice 50g, purified water 470g, honey 30g and oligosaccharide 20g were prepared. After boiling, put 100g of sugar, 50g of lemon juice, and 470g of purified water into a heating container and heat it. When the contents start to boil, put all the roasted flowers in and boil for 15 minutes on low heat to make syrup, then add 30g of honey to the syrup. After adding 20 g of oligosaccharides and oligosaccharides, they were sealed in a storage container and refrigerated for one week, and flowers were filtered and removed, sealed in a storage container, and refrigerated and aged for one week to prepare flower soup.

The appearance, fragrance, taste, concentration, and overall preference were evaluated using a 5-point scale method in a panel consisting of 50 people using the flower cheong prepared in Examples 1, 2, Comparative Example 1, and Comparative Example 2, and the results are shown in the table below. 1 is shown.

[Table 1]

As shown in Table 1 above, Examples 1 and 2, in which flower extract was prepared under conditions within the technical configuration of the present invention, were superior to Comparative Examples 1 and 2 in all aspects, such as appearance, fragrance, taste, concentration, and overall preference. was able to confirm

In the case of Patent and Comparative Example 1, when the ingredients were mixed and heated to prepare syrup, no flowers were added, so it was difficult to feel the various scents and tastes emanating from the flowers. In the case of syrup, all flowers were added and heated, so bitterness and astringency were not felt.

The flower extract manufacturing method and flower extract according to the present invention allow you to feel the various tastes and scents of flowers, reduce stress by improving the taste and scent of flowers, and various functional nutrients such as vitamins and minerals extracted from flowers Because of this, it promotes vitality, is beneficial to health, and has excellent palatability.

In the present invention, the above embodiment is an example, and the present invention is not limited thereto. Anything that has substantially the same configuration as the technical idea described in the claims of the present invention and achieves the same operation and effect is included in the technical scope of the present invention.

Claims (5)

A preparation step of preparing 40 to 60 parts by weight of flowers, 40 to 60 parts by weight of lemon juice, 300 to 700 parts by weight of purified water, 20 to 40 parts by weight of honey, and 10 to 30 parts by weight of oligosaccharide based on 100 parts by weight of sugar;
A burning step of putting the flowers prepared in the preparation step into a burning pan;
A heating step of heating the sugar, lemon juice and purified water prepared in the preparation step into a heating container;
a simmering step of adding 1/5 to 2/5 of the flowers roasted in the roasting step when the contents start to boil in the heating step and simmering over low heat;
A mixing step of adding honey and oligosaccharide prepared in the preparation step to the syrup boiled in the simmering step, and mixing it with the remaining boiled flowers;
a first aging step of refrigerated aging after sealing the syrup that has undergone the mixing step in a storage container; and
A method for producing flower syrup comprising a secondary aging step of refrigerated aging after first filtering and removing flowers from refrigerated ripening syrup.
The method of claim 1,
Before the roasting step, a drying step of placing a cotton cloth on the roasting pan, putting the prepared flowers in and heating it to dry some moisture,
After heating to a temperature of 70 to 90° C. in the drying step, a method for producing flower soup, characterized in that roasting at a temperature of 150 to 250° C. in the roasting step.
The method of claim 1,
The simmering step is a method for producing komcheong, characterized in that it is boiled for 10 to 20 minutes to make a syrup.
The method of claim 1,
The first refrigerated aging step and the second refrigerated aging step is a method for producing flower soup, characterized in that it is aged for 5 to 9 days at a temperature of 2 to 3 ℃.
A flower soup prepared by any one of claims 1 to 4.

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