KR20230079599A - Liquid additive containing flower of Hibiscus syriacus and method thereof - Google Patents

Abstract

In the present invention, alternative sweeteners such as honey, oligosaccharide, fructooligosaccharide, allulose, maltitol, and xylitol are added to the dried petals of the rose of Sharon to evenly distribute the petals of the rose of Sharon, and the liquid containing the active ingredients of the flower of the rose of Sharon has excellent flavor and taste. It relates to an additive composition and a manufacturing method thereof, and can be added to various foods to improve palatability and sensory while maintaining the fragrance, taste, and color of hibiscus flowers.

Description

Liquid additive and manufacturing method thereof using rose of sharon flower petals {Liquid additive containing flower of Hibiscus syriacus and method thereof}

The present invention relates to a liquid additive using rose of hibiscus petals and a method for manufacturing the same, and more particularly, to dried petals of hibiscus petals by adding honey or alternative sweeteners such as oligosaccharides, fructooligosaccharides, allulose, maltitol, xylitol, etc. It relates to an evenly distributed liquid additive composition containing active ingredients of hibiscus flowers and having excellent flavor and taste and a method for preparing the same.

Mugunghwa is a national flower that symbolizes Korea, and was praised in China as a flower with the spirit of a gentleman. The height is 2m~4m, the bark is grayish brown, and there are hairs on young branches, but they gradually disappear. Leaves are alternate, egg-shaped or rhombic egg-shaped, with irregular serrations on the edge, and the upper part is shallowly cracked. The leaf body is 4-8cm long and 2-5cm wide, hairless on the front side, has 3 large veins, and has hairs on the veins on the back side, and the length of the petiole is 5-15mm. Flowers bloom continuously for 100 days from July to October, hang one by one from the axils of newly grown leaves, 6-10 cm in diameter, mostly pink background, dark red on the inside. The style comes out from the middle of the stamen, and there are 5 stigmas. The fruit is a capsule, long oval shape, split into 5 pieces, and has dense yellow stellate hairs. It is a deciduous small tree and its origin is China and India, and it is distributed in Korea, China and India. It is planted in all areas except deep mountains.

The oldest record on the Mugunghwa on the Korean Peninsula can be found in China's Shanhaejing. … There is a phrase, Mugunghwa blooms in the morning and withers in the evening. It turns out that Gunjaguk is the Korean Peninsula, and Hunhwacho is an old Chinese name for the rose of Sharon. In addition, there is a phrase in China's Gogeumju (古今注) that the country of the gentleman has a lot of Mugunghwa (君子之國 地方千里 多木槿花). It is proved that there was

Mugunghwa is a Chinese character for wood root, geunhwa, hunhwa, sunyeong, ilgeup, ilhwa, beonricho, and clam molasses. It is called open flower) and so on. In Europe, Mugunghwa flowers are often drunk as tea.

It is dried root bark or stem bark of hibiscus syriacus L., a plant of the hibiscus family. Mugunghwa is planted in various places. In spring, peel off the root bark or stem bark and dry it in the sun. The taste is sweet and bitter, and the property is flat. It acts on the liver meridians, spleen meridians, colon meridians, and small intestine meridians. It lowers heat, removes dampness, removes poison, and eliminates parasites. It also promotes blood circulation and stops bleeding. It is used for intestinal bleeding, dysentery, prolapse, haemorrhoids, scabies, athlete's foot, and hemorrhoids. Take 3-9g per day as a decoction. When used as an external medicine, wash with decoction water or soak in alcohol and apply. In April-May, peel off the root skin or root skin, wash it clean, slice it, and dry it in the sun.

The medicinal effects of the bark include clearing heat, dehumidification, detoxification, and suppression of heat. Enteroventricular hemorrhage, dysentery, prolapse, white bandage, ulceration, sore throat, pulmonary emphysema, intestinal congestion, nasal hemorrhage ), shortness of breath (消渴), insomnia (心煩不眠) are treated.

The root skin of the neck contains tannin and mucus. The medicinal effect is to clear heat, detoxify, detoxify, and soothe. Seawater, pulmonary carbuncle, intestinal cartilage, intestinal phlegmon, intestinal hemorrhage, sore throat, white belt, improvement ( treat the disease.

Woodgeunhwa is picked in the early morning on a clear day between Daeseo and Cheseo when the flowers are half-bloomed and dried in the sun. It contains saponarin (flavonold). As for the medicinal effect, it has the effect of clearing heat, clearing dampness, and purifying blood. It treats intestinal bleeding caused by wind, dysentery, white belt, white lily, and skin disease.

Mugunghwa flower tea has the effect of urinating well, lowering swelling, and releasing poison. Drinking tea all the time strengthens the stomach and is very effective in treating obesity. Even headaches that don't get better can be cured by drinking hibiscus tea for a long time.

Mugunghwa has records of its use for food in literature such as ‘Seonghosaseol’, ‘Manseon Plant’, and ‘Imwon Economic Journal’, but it was excluded from the list of ‘raw materials that can be used in food’ under the Food Sanitation Act and could not be manufactured and processed for sale.

On June 30, the Ministry of Food and Drug Safety announced a partial revision (No. 2017-57) of the ‘Standards and Specifications for Food’, which states that Mugunghwa is added to the list of raw materials that can be used in food.

Mugunghwa is a native food resource of Korea that was used for food and medicine. Among the national symbols of Korea, Mugunghwa is a flower that has been with the Korean people for the longest time. Foods using Mugunghwa are expected to be highly valued as a representative cultural product of Korea.

However, due to the growth characteristics of hibiscus flowers, flowers that bloom in the morning bloom in the evening, and their moisture content is high and their petals are thin, so they tend to dry up in a short time after picking flowers, which causes problems that are difficult to use in the form of fresh flowers. It can be used as food material only when the period is extended.

In this way, when processing is performed to increase the storage period, there is a problem in that the color, taste, and aroma of Mugunghwa are lost. Therefore, despite the unique sensory characteristics of Mugunghwa flowers, examples of them being developed as food materials in liquid form have not yet been found. can't see

The matters described as the above background art are only for improving understanding of the background of the present invention, and should not be taken as an admission that they correspond to prior art already known to those skilled in the art.

Patent Document 1: KR 10-1913001 B1 (2018.10.23) "Method for producing flower syrup using flower extract, medicinal crop extract, and fruit syrup and use thereof"

The main object of the present invention is to provide a liquid additive using the petals of hibiscus.

Another object of the present invention is to provide a method for producing a liquid additive using rose of sharon petals.

Another object of the present invention is to add alternative sweeteners such as honey or oligosaccharide, fructooligosaccharide, allulose, maltitol, and xylitol to dried rose petals of hibiscus, so that the petals of hibiscus are evenly distributed and fragrances and formulas containing the active ingredients of the flower of hibiscus are evenly distributed. It is an object of the present invention to provide a food additive composition that can be added to various foods by providing a liquid additive composition with excellent taste, and can help improve the taste as a food while maintaining the unique aroma, taste and color of hibiscus.

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

In order to achieve the above object, the present invention relates to a liquid additive using rose of Sharon petals and a method for manufacturing the same. The petals of Rose of Sharon, which exhibit excellent effects in sensuality, are used as a main material, and the dried petals of Rose of Sharon are used as honey, oligosaccharide, or fructooligosaccharide. By adding alternative sweeteners such as , allulose, maltitol, and xylitol, it provides a liquid additive in which the petals of hibiscus are evenly distributed.

In addition, the present invention can be added to various foods by providing a liquid additive using rose of Sharon petals, and a food additive composition in liquid form that can help improve the taste as a food while maintaining the unique aroma, taste and color of the flower of Sharon, and its A manufacturing method is provided.

The Mugunghwa petal liquid additive in which the Mugunghwa petals of the present invention are evenly distributed is prepared by drying the Mugunghwa petals, degassing the air contained in the dried Mugunghwa petals, and adding honey or alternative sweetener to the dried Mugunghwa petals. do.

The manufacturing method of the liquid additive using the rose of Sharon petals of the present invention includes the step of drying the petals of the Rose of Sharon; Degassing the air contained in the dried petals of hibiscus by mixing water with the dried petals of hibiscus and then heating them first at a temperature of 80° C. or higher at normal pressure; and adding honey or an alternative sweetener to the dried rose petals. includes

In the present invention, the petals of hibiscus are dried at a temperature of 20 to 70 ° C until the moisture content is 10 to 15% by weight, and it may take about 1 to 5 days depending on the variety and moisture content of the hibiscus flower. However, the drying temperature and time conditions may vary depending on the variety and purpose quality of the hibiscus petals.

In the present invention, the degassing step is to mix water with the dried petals of hibiscus at a weight ratio of 1:10 to 1:30, and then heat them first at a temperature of 80 ° C. or higher at normal pressure for 1 to 60 minutes to dry the petals of hibiscus. The contained air can be degassed.

In the present invention, honey or an alternative sweetener may be added in a weight ratio of 1:30 to 1:70 compared to the initially added Mugunghwa petals.

The present invention relates to a liquid additive that can help improve the preference as a food while maintaining the unique scent, taste, and color of hibiscus flowers through sensory evaluation of the scent, color, and taste of hibiscus flowers. Alternative sweeteners such as honey, oligosaccharide, fructooligosaccharide, allulose, maltitol, and xylitol are added to evenly distribute the petals of hibiscus flowers. It can be usefully used to improve palatability and sensory while doing so.

In the present invention, the alternative sweetener may be one or more sweeteners selected from oligosaccharides, fructooligosaccharides, allulose, maltitol, xylitol, and the like.

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

① White Sharon

Baekdansim : Baekdansim, Dansim, Byeol-i, Sabit, Seondeok, Sooni, Shin Taeyang, Shimsan, Andong, Wonhwa, One-sided single-mindedness, Hanmaeum, Hanbit, Hanyang, Haneol single-mindedness, Wolsan, Wolsan No. 176, Yeocheon, Dongcheol, Seongcheon, Sehyeon ; Su, Elegantisimus, Lee Wonhwalip, The Banner, Sonde, Pulcherimus, etc.

② blue purple

Rosewood Heart System : Samchully, Improved Dansim, Gyewolhyang, Goro, Gojumong, Geunhyeong, Kid, Nimbora, Daegwang, Firework, New morning, New Yeonggwang, Seogwang, Seobong, Seohohyang, Soyang, Emily, Younggwang, Wonsulrang, Imjinhong, Jini ; Mt.

③ Red

Red heart system : Hwanhee, Gwangmyeong, Nanpa, Firebird, Songam, Woori, Chunhyang, Hongdansim, Horn spear, Rubys, Sangbon, Single Red, Woodbridge, Jeokiljung, Pink Giant, PS80-1, Hamabo X France, San Maiden, Saesadal, Arang, Asanyeo, Hongsoon, Gakgchanghwarip, Jeokgi enemy, Jeokhwarip, Jochwihwarip, My love, Lucy, Speciosus Plenus, Pompon Rouge, Phniceus Plenus, Perpreus, etc.

Cheongdansim System : Bluebird, Bluebird, Coelestis, Daejabae, Jabae, Hagong, Jaok, etc.

Baedal : Baedal, Snow White, Fairy, Sowol, Oknyeo, Okseon, Jade Rabbit, Hanseo, Diana, Sabaek Daedeok, Large White, Salmabaek, Snowdrift, William R. Smith, Jangmun, Totooth Albus, Nunmoe, Saimdang, Baekgi Wonsu, Baekhwalip, Admiraldway, Snowstorm, Saehan, Joan of Arc, etc.

Asadal : Asadal, Chilbo Asadal, Harmony, Baekgeunip, Hamabo, Peace, Lady Stanley, Comte de Emont, Paoniflorus, etc.

According to one aspect of the present invention, the present invention provides a liquid additive using the rose of sharon petals.

In the present invention, the blending ratio of the liquid additive using the rose of sharon petals of the present invention can be appropriately selected depending on the type and the type, amount, and form of other ingredients to be blended. It may contain 0.001 to 20% by weight, preferably 0.01 to 10% by weight of the liquid additive using the rose of sharon petals of the invention.

The liquid additive using the petals of hibiscus prepared according to the present invention may be mixed and used in a certain amount when preparing general foods. In particular, general foods can be mixed with confectionery, cookies, breads, noodles, rice cakes, biscuits, flour dough itself, etc., but are not limited thereto, and appropriate mixing forms and amounts can be selected when preparing known foods.

When the composition of the present invention is prepared as a food or health functional food composition, it includes not only liquid additives using the rose of Sharon petals according to the present invention as an active ingredient, but also components commonly added during food preparation, for example, protein , carbohydrates, fats, nutrients, seasonings and flavors. Examples of the aforementioned carbohydrates include monosaccharides such as glucose, fructose, and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides such as common sugars such as dextrins, cyclodextrins, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As flavoring agents, natural flavoring agents [thaumatin, 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, high fructose corn syrup, sugar, glucose, acetic acid, malic acid, fruit juice, etc. may be further included in addition to the liquid additive using the petals of hibiscus according to the present invention.

The present invention relates to a liquid additive using Mugunghwa petals and a manufacturing method thereof. By providing a liquid additive containing active ingredients of flowers with excellent flavor and taste, it can be added to various foods to improve palatability and sensory while maintaining the fragrance, taste and color of hibiscus flowers.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled 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 Petal Liquid Additive Manufacturing Method

In the present invention, a liquid additive in which the petals of the hibiscus are evenly distributed was prepared by mixing honey or an alternative sweetener with the dried petals of the hibiscus.

In the present invention, the Mugunghwa petals are dried at a temperature of 20 to 70 ° C until the moisture content is 10 to 15% by weight, and water is mixed with the dried Mugunghwa petals at a weight ratio of 1: 10 to 1: 30, The air contained in the dried Mugunghwa petals was degassed by primary heating at a temperature of 80℃ or higher at normal pressure for 1 to 60 minutes. Honey or alternative sweetener is added at a weight ratio of 1:30 to 1:70 compared to the initially added Mugunghwa petals, and then heated for 1 to 30 minutes at a temperature of 80 ° C or higher at normal pressure to evaporate water and honey or alternative sweetener was incorporated into the petals. Honey or an alternative sweetener was secondarily added to the dried petals obtained in the above step at a weight ratio of 1:600 to 1:800 compared to the initially added dried petals and mixed to prepare a liquid additive in which the petals of Mugunghwa were evenly distributed.

Alternative sweeteners used in the present invention are shown in Table 1 below.

Having described specific parts of the present invention in detail above, it is clear that these specific descriptions are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (1)

Mugunghwa petal drying step;
degassing the air contained in the dried rose of Sharon petals; and
A liquid additive using the petals of the hibiscus containing the active ingredient of the flower of hibiscus, comprising the step of adding honey or an alternative sweetener to the dried petals of the hibiscus.