WO2018097509A1 - Food comprising camellia flower extract and preparation method therefor - Google Patents

Food comprising camellia flower extract and preparation method therefor Download PDF

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Publication number
WO2018097509A1
WO2018097509A1 PCT/KR2017/012526 KR2017012526W WO2018097509A1 WO 2018097509 A1 WO2018097509 A1 WO 2018097509A1 KR 2017012526 W KR2017012526 W KR 2017012526W WO 2018097509 A1 WO2018097509 A1 WO 2018097509A1
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Prior art keywords
extract
camellia
hours
jam
lemon
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PCT/KR2017/012526
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French (fr)
Korean (ko)
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박수호
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카멜리아푸드 주식회사
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Priority claimed from KR1020160155881A external-priority patent/KR20180057356A/en
Priority claimed from KR1020160159453A external-priority patent/KR101963839B1/en
Priority claimed from KR1020160159455A external-priority patent/KR102072205B1/en
Application filed by 카멜리아푸드 주식회사 filed Critical 카멜리아푸드 주식회사
Publication of WO2018097509A1 publication Critical patent/WO2018097509A1/en

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    • 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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a food comprising the camellia extract and a method for producing the same, and more particularly, to a liquid tea, syrup or jam containing the camellia extract and a method for producing the same.
  • Camellia japonica is an evergreen tree belonging to the tea tree family, the bark is greyish white, the leaves are elliptical, 5-12cm long, 3-7cm wide and 0.40-0.50mm thick and tough fibers are not edible and the surface is edible. Dark green, glossy, light green on the back, flowers bloom from November to March of next year, broad bell-shaped, about 5cm in diameter.
  • Camellia is located in the south of Korea, and beautiful flowers bloom even in winter.
  • the camellia flower has no fragrance, but it is one of the flower of the maestro that attracts the birds by calling them with light.
  • Camellia is effective in nourishing, tonic, and constipation. It contains 35% protein, 22 essential amino acids, 12 vitamins, and 16 minerals in Camellia pollen.
  • camellia Despite the useful effects of camellia, little is known about its use.
  • Korean Patent Publication No. 10-2009-0050931 discloses a leaching tea with dried camellia petals.
  • these leaching agents use only a part of the active ingredients of camellia petals to extract more active camellia petals. There is a need for an easy way to use it.
  • the present invention has been made by the necessity of the above, an object of the present invention provides a method of easily extracting the active ingredient of camellia flower.
  • Another object of the present invention is to provide a food that can utilize the active ingredient of camellia flowers.
  • the present invention provides a liquid tea comprising a camellia extract obtained by hydrothermal extraction for 1 to 3 hours at 75 ⁇ 5 °C the camellia flower as an active ingredient.
  • the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 °C is not limited thereto.
  • the liquid tea further preferably comprises at least one of white sugar, plum stock, honey, lemon extract, lemon concentrate, citric acid, and vitamin C, preferably containing all of the raw material.
  • white sugar plum stock
  • honey a honey
  • lemon extract a lemon concentrate
  • citric acid a maltitol
  • vitamin C a vitamin that is not limited thereto.
  • the present invention is to extract the camellia from hot water at 75 ⁇ 5 °C for 1 to 3 hours to obtain a camellia extract, and the mixture is added by adding white spirit, plum, honey, lemon extract, lemon concentrate, citric acid, and vitamin C It provides a liquid tea manufacturing method comprising a camellia flower extract including a step of sterilization.
  • the extraction conditions are preferably extracted with water for 2 hours at 75 °C camellia flower is not limited thereto.
  • Liquid tea using the camellia of the present invention and a method for producing the same according to the purpose of the present invention by selecting the camellia flowers, put the selected camellia flowers in an extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ⁇ 5 °C, extracted camellias extract It is mixed with other raw materials such as vitamin C, white sugar and honey, and then packaged through sterilizing the mixed raw materials to produce liquid tea.
  • the liquid tea manufacturing method of the present invention is compared with the process of using an organic solvent at a high temperature described in the existing prior patents and documents, the method of the present invention to prepare a camellia flower extract by simple hot water extraction without using a solvent such as alcohol ,
  • the prior art is solvent
  • the present invention corresponds to a completely different method by using the extract of vacuum camellia hot water extracted from the raw material of camellia itself as a liquid tea.
  • the present invention provides a syrup composition
  • the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 °C is not limited thereto.
  • the syrup further comprises one or more of oligosaccharides, liquid fructose, white sugar, lemon extract, plum stock, honey, citric acid, and vitamin C, and includes all of the raw materials Hana oligosaccharide, and the white sugar which has an alternative relationship with the liquid fructose is preferably included in place of the oligosaccharide and the liquid fructose, but is not limited thereto.
  • the present invention is to extract the camellia flower by hot water extraction at 75 ⁇ 5 °C for 1 to 3 hours to obtain a camellia flower extract, oligosaccharides, liquid fructose, lemon extract, plum juice, honey, citric acid, and vitamin C is added and mixed It provides a syrup manufacturing method comprising a camellia extract, which comprises a post sterilization process.
  • the preparation method is preferably added to white sugar instead of oligosaccharide and liquid fructose, but is not limited thereto.
  • Syrup using the camellia of the present invention and a method for producing the same, by selecting the camellia in accordance with the object of the present invention, put the selected camellia flower in the extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ⁇ 5 °C, oligosaccharide extracted , Liquid fructose, lemon extract, plum juice, honey, citric acid, and other raw materials, such as vitamin C, mixed with the sterilization process of the mixed raw materials to prepare a syrup.
  • the present invention provides a jam composition
  • a jam composition comprising a camellia extract obtained by hydrothermal extraction for 1 to 3 hours at 75 ⁇ 5 ° C as an active ingredient.
  • the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 °C is not limited thereto.
  • the jam further comprises one or more of oligosaccharides, liquid fructose, lemon extract, plum stock, honey, citric acid, pectin, and vitamin C, and includes all of the raw materials Preferably, but not limited to.
  • the present invention is to extract the camellia from hot water at 75 ⁇ 5 °C for 1 to 3 hours to obtain a camellia extract, by adding oligosaccharides, liquid fructose, lemon extract, plum extract, honey, citric acid, pectin, and vitamin C It provides a jam manufacturing method comprising a camellia extract comprising a process of sterilization after mixing.
  • the manufacturing method is preferably added to the process of cooling at 25 ⁇ 5 °C after sterilization, but is not limited thereto.
  • the jam using the camellia of the present invention and a method for producing the same are selected from the camellia flowers in accordance with the purpose of the present invention, put the selected camellia flowers in an extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ⁇ 5 °C, the extracted camellia extract Oligosaccharides, liquid fructose, lemon extract, plum stock, honey, citric acid, pectin, and vitamin C are added to the extract, mixed, and packaged through a sterilization process to prepare the jam.
  • the Camellia flower tea extracted by the method of the present invention has a reddish color, clear color, less astringent taste and a slightly bitter taste and a soft taste compared to the liquid tea obtained by other methods, and especially with the sweet and sour taste of the camellia flower.
  • the overall overall sensory evaluation showed superior preference to other samples, and this result for the 20s could appeal to trendy young consumers and 20s who were too biased for caffeine drinks such as coffee. It can be selected as another alternative for the younger generation, and the content of bioactive ingredient is also superior to other extraction methods, which has a good effect on health.
  • Camellia syrup and jam extracted by the method of the present invention have a reddish, clear, less astringent taste and a bitter bitter taste and soft taste than syrups obtained by other methods.
  • the overall overall sensory evaluation showed superior preference to other samples, and the content of physiologically active ingredients is superior to other extraction methods, and has a good effect on health.
  • FIG. 1 is a schematic diagram of a food manufacturing process of the present invention.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted from 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted for 2 hours at 103 ° C. under normal pressure to obtain a camellia flower extract.
  • camellia flower extract 30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.
  • camellia flower extract [camellia flower 33%, purified water 67%] obtained in Example 1 80%, per white sugar 8%, lemon extract 7%, plum stock 2%, honey 2%, lemon concentrate 0.8%, citric acid 0.1%, Vitamin C 0.1% (weight ratio or more) is weighed, mixed with Camellia flower extract and the remaining raw materials and heat-sterilized at 80 °C for 1 hour 30 minutes to make a Camellia flower extract liquid tea, which is then transported to a filler and packaged.
  • the camellia leaf liquid tea prepared according to Example 2 was subjected to sensory tests by a panel of 20 adults and 20 adults and experts. For the sensory experiments, tasting experiments and questionnaires of the bearer were provided. Tasting was conducted in 100 pairs of 5 pairs for 10 minutes in the tasting hall in a group of 4 people.
  • the sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions.
  • the five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
  • the Camellia flower tea extracted by the vacuum low temperature extraction method of the sample 3 of Example 1 has a clear red color, clear color, less astringent taste and a slightly bitter taste and a soft taste than other samples.
  • the overall comprehensive evaluation showed superior preference to other samples.
  • the result of 20s is appealing to trendy young consumers, and it can be applied to caffeine drinks such as coffee. It could be concluded that alternatives could be chosen for younger generations, such as those in their 20s who are overly biased.
  • camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.7%, plum stock 5%, honey 5%, Citric acid 1.2%, vitamin C 0.1% (above the weight ratio) was measured, the Camellia extract and the remaining raw materials are mixed together and stirred. Heat sterilize at 75 ⁇ 5 °C for 1 hour and 30 minutes in a hot water bath, make camellia extract syrup, transfer it to a filling machine, and seal it.
  • Camellia flower extract obtained in Example 1 [33% camellia, 67% purified water] 43%, 45% per white, lemon extract 7.8%, plum 2%, honey 2%, citric acid 0.1%, vitamin After weighing C 0.1% (weight ratio above), the mixture of Camellia flower extract and the remaining raw materials were mixed together, stirred and heat sterilized in a bath for 1 hour and 30 minutes at 75 ⁇ 5 °C to make Camellia flower extract syrup, and then transferred to a filling machine. Pack it.
  • the camellia syrup prepared according to Preparation Example 1 of Example 4 was subjected to sensory tests by 20 men and women each adult and professional panel of 20 or more. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
  • the sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions.
  • the five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
  • camellia syrup prepared according to Preparation Example 2 of Example 4 was subjected to sensory tests to 20 adult men and 20 or more panels of experts. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
  • the sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions.
  • the five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
  • the camellia syrup extracted from the vacuum low temperature extraction method of the sample 3 of Example 1 was clear and vivid in red color as compared to the other samples, and in the case of the syrup prepared by the production methods of Preparation Examples 1 and 2 among the samples 3 Compared to other samples, the astringent taste was relatively low and the bitter taste and the soft taste were high.
  • the syrup prepared according to Preparation Example 1 was higher than that of the syrup prepared according to Preparation Example 2.
  • the camellia's aroma and taste were well harmonized, so that the sweet and sour taste and the strong taste were strong, in line with the public's preference, showing superior preference to other samples in the overall evaluation.
  • camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.4%, plum stock 5%, honey 5%, Citric acid 1.2%, pectin 0.3%, vitamin C 0.1% (above the weight ratio) was measured, the mixture came into contact with the camellia extract and the remaining ingredients and stirred. Heat-concentrate in a bath so that the residual moisture content is 10-18% at 75 ⁇ 5 ° C for 1 hour 30 minutes to 2 hours, make sterilized camellia jam, transfer it to the filling machine and place it in sterilized glass storage container. Pack the camellia jam in a 25g ⁇ 30g disposable container.
  • camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.4%, plum stock 5%, honey 5%, Citric acid 1.2%, pectin 0.3%, vitamin C 0.1% (above the weight ratio) was measured, the mixture came into contact with the camellia extract and the remaining ingredients and stirred.
  • Heat concentrated at 75 ⁇ 5 °C for 1 hour 30 minutes ⁇ 2 hours with a hot bath concentrate to 57 ⁇ 65 Bx and sterilize at 90 °C for 5-10 minutes.
  • a sterilized camellia jam is made, which is then transferred to a filling machine and filled and sealed in sterile glass storage containers.
  • the sealed product is pasteurized at about 90 ° C. and cooled at 25 ⁇ 5 ° C. for 30 minutes.
  • the camellia jam prepared by Preparation Example 1 of Example 6 was subjected to sensory evaluation by 20 men and women each adult and professional panel of 20 or more.
  • test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
  • the sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions.
  • the five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
  • the camellia jam prepared by Preparation Example 2 of Example 6 was subjected to a sensory test by a panel of 20 men and women, each adult and professional. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
  • the sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions.
  • the five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
  • the camellia jam extracted by the vacuum low temperature extraction method of the sample 3 of Example 1 was clear and clear in red color as compared to the other samples, and in the case of the jam prepared by the manufacturing method of Preparation Examples 1 and 2 among the samples 3 Compared to other samples, the astringent taste was relatively low, and the bitter taste and the soft taste were high, and the preference was high.
  • the jam prepared according to Preparation Example 2 was compared with the jam prepared according to Preparation Example 1.
  • the combination of camellia flowers and flavors is well harmonized, and the sweet and sour taste, along with the deep and noble tastes, are strong in accordance with popular tastes.
  • Extract A is Sample 1
  • Extract B is Sample 2
  • Extract C is Sample 3.
  • phosphate buffer was added to trolox (Sigma Chemical Co.) and diluted to 25.0, 50.0, 100, 200 ⁇ M concentration.
  • Antioxidant activity was measured by adding 150 ⁇ L of 26 mM fluorescent standard solution to 25 ⁇ L of sample and standard solution, and adding 25 ⁇ L of 136 mM 2,2'-azobis (2-methylpropionamidine) dihychloride, a radical-causing agent, and excitation 485 nm. Absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as ⁇ M trolox equivalants (TE) compared to the calibration curve.
  • TE trolox equivalants
  • Example 8 The result of Example 8 is as follows.
  • Table 6 is a table for the analysis of total polyphenol content, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
  • ABTS radical scavenging activity analysis of extracts A, B, and C showed scavenging activities of 46.3, 57.7, and 63.9% at sample concentration of 1.25%, 66.0, 74.5, and 78.6% at sample concentration of 2.5%, respectively.
  • Table 7 is a table for the ABTS radical scavenging activity, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
  • Table 8 is a table for the ORAC assay, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

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Abstract

The present invention relates to liquid tea, syrup, and jam that each contain as an effective ingredient a Camellia flower extract obtained by hot-water extraction of Camellia flowers at 75±5°C for 1 to 3 hours or a method for preparing the food. The liquid tea, syrup, and jam containing the Camellia flower extract prepared by the method of the present invention exhibited high preference thanks to a clearer and more distinct red color, lower astringency, and a slightly bitter and smooth taste, compared to the syrups prepared by other methods, and are good for health thanks to a higher content of biologically active ingredients, compared to other extraction methods.

Description

동백꽃 추출물을 포함하는 식품 및 그 제조방법Food comprising the camellia extract and its manufacturing method
본 발명은 동백꽃 추출물을 포함하는 식품 및 그 제조방법에 관한 것으로 더욱 상세하게는 동백꽃 추출물을 포함하는 액상차, 시럽 또는 잼 및 그 제조방법에 관한 것이다.The present invention relates to a food comprising the camellia extract and a method for producing the same, and more particularly, to a liquid tea, syrup or jam containing the camellia extract and a method for producing the same.
동백(학명 Camellia japonica)은 차나무 과에 속하는 상록교목으로 수피는 회백색이고, 잎은 타원형이며 길이 5 내지 12㎝, 폭 3 내지 7㎝와 0.40 내지 0.50㎜의 두텁고 질긴 섬유질은 식용으로 불가능하고 표면은 짙은 녹색으로 광택이 있고 뒷면은 담녹색이며, 꽃은 11월부터 다음해 3월까지 피며 넓은 종 모양이며 지름 5㎝ 내외이다.Camellia japonica is an evergreen tree belonging to the tea tree family, the bark is greyish white, the leaves are elliptical, 5-12cm long, 3-7cm wide and 0.40-0.50mm thick and tough fibers are not edible and the surface is edible. Dark green, glossy, light green on the back, flowers bloom from November to March of next year, broad bell-shaped, about 5cm in diameter.
대한민국 남쪽에는 동백나무가 있어 겨울에도 능히 아름다운 꽃이 피어 꽃이 없는 시절에 홀로 봄빛을 자랑한다. 동백꽃은 향기가 없는 대신 그 빛으로 동박새를 불러 꿀을 제공해 주며 새를 유인하는 조매화(鳥媒花)의 하나이다. Camellia is located in the south of Korea, and beautiful flowers bloom even in winter. The camellia flower has no fragrance, but it is one of the flower of the maestro that attracts the birds by calling them with light.
동백나무는 주로 섬에서 자라는데 제주도에는 많은 동백이 있고, 동쪽으로는 울릉도, 서쪽으로는 대청도까지 올라간다. Camellias grow mainly on islands, and there are many camellia on Jeju Island, up to Ulleungdo to the east and to Daecheongdo to the west.
동백꽃의 성분은 자양, 강장, 변비의 해소 미용에 효과가 있고, 동백꽃 꽃가루 속에 35%의 단백질, 22종 필수아미노산, 12종 비타민, 16종의 미네랄을 함유하고 있다.Camellia is effective in nourishing, tonic, and constipation. It contains 35% protein, 22 essential amino acids, 12 vitamins, and 16 minerals in Camellia pollen.
이러한 동백꽃의 유용한 효과에도 불구하고, 동백꽃의 이용에 대해서는 그 활용방안이 거의 알려져 있지 아니하다.Despite the useful effects of camellia, little is known about its use.
대한민국 특허공개번호 제10-2009-0050931호에는 동백꽃잎을 건조한 침출차에 대한 내용은 기재되어 있으나, 이러한 침출자는 동백꽃잎의 유효성분 중에 일부만을 침출하여 이용하는 것으로 좀 더 동백꽃잎의 유효성분을 추출하여 이를 손쉽게 이용할 방법의 필요성이 있다.Korean Patent Publication No. 10-2009-0050931 discloses a leaching tea with dried camellia petals. However, these leaching agents use only a part of the active ingredients of camellia petals to extract more active camellia petals. There is a need for an easy way to use it.
본 발명은 상기의 필요성에 의하여 안출된 것으로서 본 발명의 목적은 동백꽃의 유효성분을 추출하여 이를 손쉽게 이용할 방법을 제공한다.The present invention has been made by the necessity of the above, an object of the present invention provides a method of easily extracting the active ingredient of camellia flower.
본 발명의 다른 목적은 동백꽃의 유효성분을 활용할 수 있는 식품을 제공하는 것이다.Another object of the present invention is to provide a food that can utilize the active ingredient of camellia flowers.
상기의 목적을 달성하기 위하여 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃 추출물을 유효성분으로 포함하는 액상차를 제공한다.In order to achieve the above object, the present invention provides a liquid tea comprising a camellia extract obtained by hydrothermal extraction for 1 to 3 hours at 75 ± 5 ℃ the camellia flower as an active ingredient.
본 발명의 일 구현예에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 ℃ is not limited thereto.
본 발명의 다른 구현예에 있어서, 상기 액상차는 추가로 정백당, 매실원액, 벌꿀, 레몬추출액, 레몬농축액, 구연산, 및 비타민 C 중 하나 이상을 포함하는 것이 바람직하고, 상기 원료 전부를 포함하는 것이 바람직하나 이에 한정되지 아니한다.In another embodiment of the present invention, the liquid tea further preferably comprises at least one of white sugar, plum stock, honey, lemon extract, lemon concentrate, citric acid, and vitamin C, preferably containing all of the raw material. One is not limited thereto.
또 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 정백당, 매실원액, 벌꿀, 레몬추출액, 레몬농축액, 구연산, 및 비타민 C를 첨가하여 혼합한 후 살균하는 공정을 포함하는 동백꽃 추출물을 포함하는 액상차 제조방법를 제공한다.In another aspect, the present invention is to extract the camellia from hot water at 75 ± 5 ℃ for 1 to 3 hours to obtain a camellia extract, and the mixture is added by adding white spirit, plum, honey, lemon extract, lemon concentrate, citric acid, and vitamin C It provides a liquid tea manufacturing method comprising a camellia flower extract including a step of sterilization.
본 발명의 일 구현예에 있어서, 상기 추출 조건은 동백꽃을 75℃에서 2시간 동안 물로 추출하는 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the extraction conditions are preferably extracted with water for 2 hours at 75 ℃ camellia flower is not limited thereto.
이하 본 발명을 설명한다.Hereinafter, the present invention will be described.
본 발명의 동백꽃을 이용한 액상차 및 그 제조방법은 본 발명의 목적에 부합하는 동백꽃을 선별하여, 선정한 동백꽃을 추출포에 넣어 진공저온 75±5℃에서 정해진 시간 동안 열수 추출하고, 추출한 동백꽃 추출물을 비타민C, 정백당, 벌꿀 등 다른 원료들과 혼합하고, 혼합한 원료를 살균하는 공정을 거쳐 포장하여 액상차를 제조한다.Liquid tea using the camellia of the present invention and a method for producing the same according to the purpose of the present invention, by selecting the camellia flowers, put the selected camellia flowers in an extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ± 5 ℃, extracted camellias extract It is mixed with other raw materials such as vitamin C, white sugar and honey, and then packaged through sterilizing the mixed raw materials to produce liquid tea.
이러한 본 발명의 액상차 제조방법은 기존 선행특허 및 문헌에 기재된 고온에서 유기용매를 사용하는 과정과 비교하여, 본 발명의 방법은 이러한 알코올 등의 용매를 사용하지 않고 단순 열수추출만으로 동백꽃추출액을 제조하며,The liquid tea manufacturing method of the present invention is compared with the process of using an organic solvent at a high temperature described in the existing prior patents and documents, the method of the present invention to prepare a camellia flower extract by simple hot water extraction without using a solvent such as alcohol ,
또한 상기 배경기술에서 언급된 선행특허에서 동백꽃을 세척하여 절단기로 2 ~ 4㎜의 크기로 절단 동백꽃을 조성하는 단계와;상기의 절단 동백꽃을 105±5℃로 가열된 6 ~ 10%의 염화나트륨 수용액으로 1 ~ 3분간 순간 데쳐 정수한 냉수에 냉각하여 숙성건조하는 단계와;상기 조성물을 파쇄기로 15 ~ 30 메쉬로 파쇄하여 표면이 확장된 파쇄 동백꽃을 얻는 공정 등이 전혀 없으며, 선행기술은 용매를 사용한 동백꽃잎을 건조해서 숙성과 발효하는 공정으로 가서 전처리된 동백꽃잎을 티백으로 만드는 것에 반하여, 본 발명은 동백꽃 자체의 원료를 진공저온열수추출한 추출물을 액상차로 사용하는 것으로 전혀 다른 방법에 해당된다.In addition, washing the camellia in the prior patent mentioned in the background art to form a cutting camellia flower to the size of 2 ~ 4mm with a cutter; 6 ~ 10% sodium chloride aqueous solution of the cut camellia flower heated to 105 ± 5 ℃ 1 minute to 3 minutes, and then quenching and drying in cold water purified by aging; and drying the composition with a shredder with 15 to 30 mesh, there is no process to obtain a shredded camellia with an extended surface, the prior art is solvent In the process of drying the used camellia petals to go to the process of aging and fermentation, the present invention corresponds to a completely different method by using the extract of vacuum camellia hot water extracted from the raw material of camellia itself as a liquid tea.
또한 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃 추출물을 유효성분으로 포함하는 시럽 조성물을 제공한다.In another aspect, the present invention provides a syrup composition comprising a camellia extract obtained by hot water extraction for 1 to 3 hours at 75 ± 5 ° C as an active ingredient.
본 발명의 일 구현예에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 ℃ is not limited thereto.
본 발명의 다른 구현예에 있어서, 상기 시럽은 추가로 올리고당, 액상과당, 정백당, 레몬추출액, 매실원액, 꿀, 구연산, 및 비타민 C 중 하나 이상을 포함하는 것이 바람직하고, 상기 원료 중 전부를 포함하나 올리고당, 및 액상과당과 대체관계가 있는 정백당은 올리고당, 및 액상과당 대신에 선택적으로 포함하는 것이 바람직하나 이에 한정되지 아니한다.In another embodiment of the present invention, the syrup further comprises one or more of oligosaccharides, liquid fructose, white sugar, lemon extract, plum stock, honey, citric acid, and vitamin C, and includes all of the raw materials Hana oligosaccharide, and the white sugar which has an alternative relationship with the liquid fructose is preferably included in place of the oligosaccharide and the liquid fructose, but is not limited thereto.
또 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 및 비타민 C를 첨가하여 혼합한 후 살균하는 공정을 포함하는 동백꽃 추출물을 포함하는 시럽 제조방법을 제공한다.In another aspect, the present invention is to extract the camellia flower by hot water extraction at 75 ± 5 ℃ for 1 to 3 hours to obtain a camellia flower extract, oligosaccharides, liquid fructose, lemon extract, plum juice, honey, citric acid, and vitamin C is added and mixed It provides a syrup manufacturing method comprising a camellia extract, which comprises a post sterilization process.
본 발명의 일 구현예에 있어서, 상기 제조방법은 올리고당 및 액상과당 대신에 정백당을 첨가하는 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the preparation method is preferably added to white sugar instead of oligosaccharide and liquid fructose, but is not limited thereto.
이하 본 발명을 설명한다.Hereinafter, the present invention will be described.
본 발명의 동백꽃을 이용한 시럽 및 그 제조방법은 본 발명의 목적에 부합하는 동백꽃을 선별하여, 선정한 동백꽃을 추출포에 넣어 진공저온 75±5℃에서 정해진 시간 동안 열수 추출하고, 추출한 동백꽃 추출물을 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 및 비타민 C 등 다른 원료들과 혼합하고, 혼합한 원료를 살균하는 공정을 거쳐 포장하여 시럽을 제조한다.Syrup using the camellia of the present invention, and a method for producing the same, by selecting the camellia in accordance with the object of the present invention, put the selected camellia flower in the extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ± 5 ℃, oligosaccharide extracted , Liquid fructose, lemon extract, plum juice, honey, citric acid, and other raw materials, such as vitamin C, mixed with the sterilization process of the mixed raw materials to prepare a syrup.
상기의 목적을 달성하기 위하여 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃 추출물을 유효성분으로 포함하는 잼 조성물을 제공한다.In order to achieve the above object, the present invention provides a jam composition comprising a camellia extract obtained by hydrothermal extraction for 1 to 3 hours at 75 ± 5 ° C as an active ingredient.
본 발명의 일 구현예에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the extract is preferably one obtained by extracting the camellia with water for 2 hours at 75 ℃ is not limited thereto.
본 발명의 다른 구현예에 있어서, 상기 잼은 추가로 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 펙틴, 및 비타민 C 중 하나 이상을 포함하는 것이 바람직하고, 상기 원료 중 전부를 포함하는 것이 바람직하나 이에 한정되지 아니한다.In another embodiment of the present invention, the jam further comprises one or more of oligosaccharides, liquid fructose, lemon extract, plum stock, honey, citric acid, pectin, and vitamin C, and includes all of the raw materials Preferably, but not limited to.
또 본 발명은 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 펙틴, 및 비타민 C를 첨가하여 혼합한 후 살균하는 공정을 포함하는 동백꽃 추출물을 포함하는 잼 제조방법을 제공한다.In another aspect, the present invention is to extract the camellia from hot water at 75 ± 5 ℃ for 1 to 3 hours to obtain a camellia extract, by adding oligosaccharides, liquid fructose, lemon extract, plum extract, honey, citric acid, pectin, and vitamin C It provides a jam manufacturing method comprising a camellia extract comprising a process of sterilization after mixing.
본 발명의 일 구현예에 있어서, 상기 제조방법은 살균 후 25±5℃에서 냉각하는 공정을 추가하는 것이 바람직하나 이에 한정되지 아니한다.In one embodiment of the present invention, the manufacturing method is preferably added to the process of cooling at 25 ± 5 ℃ after sterilization, but is not limited thereto.
이하 본 발명을 설명한다.Hereinafter, the present invention will be described.
본 발명의 동백꽃을 이용한 잼 및 그 제조방법은 본 발명의 목적에 부합하는 동백꽃을 선별하여, 선정한 동백꽃을 추출포에 넣어 진공저온 75±5℃에서 정해진 시간 동안 열수 추출하고, 추출한 동백꽃 추출물을 이 추출물에 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 펙틴, 및 비타민 C를 첨가하여 혼합하고, 혼합한 원료를 살균하는 공정을 거쳐 포장하여 잼을 제조한다.The jam using the camellia of the present invention and a method for producing the same are selected from the camellia flowers in accordance with the purpose of the present invention, put the selected camellia flowers in an extract cloth and extract the hot water for a predetermined time in a vacuum low temperature 75 ± 5 ℃, the extracted camellia extract Oligosaccharides, liquid fructose, lemon extract, plum stock, honey, citric acid, pectin, and vitamin C are added to the extract, mixed, and packaged through a sterilization process to prepare the jam.
본 발명의 방법으로 추출한 동백꽃 액상차는 다른 방법으로 얻어진 액상차에 비하여 붉은색이 맑고 선명하며 떫은맛이 덜하고 약간 쌉싸름한 맛과 부드러운 맛이 있으며, 특히 동백꽃 향과 맛의 조화롭게 어우러져 새콤달콤한 맛과 함께 대중의 기호에 부합하여 전체적인 종합 관능 평가에서 다른 샘플에 비하여 월등한 선호도를 보였으며 20대를 대상으로 한 이러한 결과는 트렌디한 젊은 소비자에게 어필할 수 있고 커피 등 카페인 음료에 지나치게 편중된 20대 등 젊은 세대에게 다른 대안으로 선택될 수 있고 생리활성 성분의 함량도 다른 추출방법에 비하여 우수하여 건강에도 좋은 효과를 가지며, The Camellia flower tea extracted by the method of the present invention has a reddish color, clear color, less astringent taste and a slightly bitter taste and a soft taste compared to the liquid tea obtained by other methods, and especially with the sweet and sour taste of the camellia flower. According to the preference of the public, the overall overall sensory evaluation showed superior preference to other samples, and this result for the 20s could appeal to trendy young consumers and 20s who were too biased for caffeine drinks such as coffee. It can be selected as another alternative for the younger generation, and the content of bioactive ingredient is also superior to other extraction methods, which has a good effect on health.
본 발명의 방법으로 추출한 동백꽃 시럽과 잼은 다른 방법으로 얻어진 시럽에 비하여 붉은색이 맑고 선명하며 떫은맛이 덜하고 약간 쌉싸름한 맛과 부드러운 맛이 있으며, 특히 동백꽃 향과 맛이 조화롭게 어우러져 새콤달콤한 맛과 함께 대중의 기호에 부합하여 전체적인 종합 관능 평가에서 다른 샘플에 비하여 월등한 선호도를 보였고, 생리활성 성분의 함량도 다른 추출방법에 비하여 우수하여 건강에도 좋은 효과를 가진다.Camellia syrup and jam extracted by the method of the present invention have a reddish, clear, less astringent taste and a bitter bitter taste and soft taste than syrups obtained by other methods. In addition, according to the taste of the public, the overall overall sensory evaluation showed superior preference to other samples, and the content of physiologically active ingredients is superior to other extraction methods, and has a good effect on health.
도 1은 본 발명의 식품 제조과정의 대략도이다.1 is a schematic diagram of a food manufacturing process of the present invention.
이하 비한정적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 단 하기 실시예는 본 발명을 예시하기 위한 의도로 기재한 것으로서 본 발명의 범위는 하기 실시예에 의하여 제한되는 것으로 해석되지 아니한다.Hereinafter, the present invention will be described in more detail with reference to non-limiting examples. However, the following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as limited by the following examples.
실시예 1; 동백꽃의 추출 조건Example 1; Extraction Conditions of Camellia Flowers
하기와 같이 3종의 추출 샘플을 얻었다.Three extract samples were obtained as follows.
1)샘플 1: 압력 추출방식1) Sample 1: Pressure Extraction Method
서귀포 남원읍에 소재한 마을에서 채취한 동백꽃 10kg에 물 30리터를 가하여 1.2에서 1.5 기압, 120℃ 이상에서 2시간 동안 추출하여 동백꽃 추출물을 얻었다.30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted from 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.
2) 샘플 2: 무압력 추출방식 2) Sample 2: Pressureless Extraction Method
서귀포 남원읍에 소재한 마을에서 채취한 동백꽃 10kg에 물 30리터를 가하여 상압에서 103℃ 정도에서 2시간 동안 추출하여 동백꽃 추출물을 얻었다.30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted for 2 hours at 103 ° C. under normal pressure to obtain a camellia flower extract.
3)샘플 3: 진공저온 추출방식3) Sample 3: Vacuum low temperature extraction
서귀포 남원읍에 소재한 마을에서 채취한 동백꽃 10kg에 물 30리터를 가하여 진공(55cmHg~60cmHg)하에서 75℃ 정도에서 2시간 동안 추출하여 동백꽃 추출물을 얻었다.30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.
실시예 2; 동백꽃 액상차 제조방법 Example 2; Camellia Flower Tea
상기 실시예 1에서 얻어진 3 종의 동백꽃 추출액[동백꽃33%,정제수67%] 80%, 정백당 8%, 레몬추출액 7%, 매실원액 2%, 벌꿀 2%, 레몬농축액 0.8%, 구연산 0.1%, 비타민 C 0.1%(이상 중량비)를 계량하여, 동백꽃 추출액과 나머지 원료들을 함께 투입 혼합하여 80℃에서 1시간30분 가열 살균한 후 동백꽃 추출 액상차를 만들고, 이를 충진기로 이송 후 포장한다.Three kinds of camellia flower extract [camellia flower 33%, purified water 67%] obtained in Example 1 80%, per white sugar 8%, lemon extract 7%, plum stock 2%, honey 2%, lemon concentrate 0.8%, citric acid 0.1%, Vitamin C 0.1% (weight ratio or more) is weighed, mixed with Camellia flower extract and the remaining raw materials and heat-sterilized at 80 ℃ for 1 hour 30 minutes to make a Camellia flower extract liquid tea, which is then transported to a filler and packaged.
실시예 3: 관능검사Example 3: Sensory Test
상기 실시예 2에 의하여 제조된 동백잎 액상차를 남녀 각각 20명씩 20대 이상의 성인 및 전문가 패널에게 관능검사를 실시하였다. 관능실험에는 시음 실험물과 무기명의 질문지를 제공하고 시음은 4인씩 1개 조로 시음장에서 10분을 소요시간으로 자유로운 방법으로 진행하여 5조로 하여 100분간 실시하였다. The camellia leaf liquid tea prepared according to Example 2 was subjected to sensory tests by a panel of 20 adults and 20 adults and experts. For the sensory experiments, tasting experiments and questionnaires of the bearer were provided. Tasting was conducted in 100 pairs of 5 pairs for 10 minutes in the tasting hall in a group of 4 people.
상기 관능 검사는 색, 향, 맛 및 종합평가 조항에 따라 5단계 기호 척도법(5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점: 나쁘다, 1점: 매우 나쁘다)으로 색, 향, 맛, 종합평가에 대해 숫자가 클수록 선호도가 높은 것으로 평가하였다.The sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions. The five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
색color 향incense 맛flavor 종합평가Comprehensive Evaluation
샘플 1Sample 1 2.3±0.52.3 ± 0.5 2.1±0.42.1 ± 0.4 1.7±0.5 1.7 ± 0.5 2.5±0.22.5 ± 0.2
샘플 2Sample 2 3.0±0.73.0 ± 0.7 2.3±0.32.3 ± 0.3 2.5±0.32.5 ± 0.3 2.7±0.32.7 ± 0.3
샘플 3Sample 3 3.8±0.53.8 ± 0.5 4.5±0.5  4.5 ± 0.5 4.1±0.5  4.1 ± 0.5 4.3±0.5  4.3 ± 0.5
상기 표 1의 값은 평균값±표준편차이다.The values in Table 1 above are mean ± standard deviation.
상기 관능 검사 결과 실시예 1의 샘플 3의 진공저온추출방식으로 추출한 동백꽃 액상차는 다른 샘플에 비하여 붉은색이 맑고 선명하며 떫은맛이 덜하고 약간 쌉싸름한 맛과 부드러운 맛이 있으며, 특히 동백꽃 향과 맛의 조화롭게 어우러져 새콤달콤한 맛과 함께 대중의 기호에 부합하여 전체적인 종합평가에서 다른 샘플에 비하여 월등한 선호도를 보였으며 20대를 대상으로 한 이러한 결과는 트렌디한 젊은 소비자에게 어필할 수 있고 커피 등 카페인 음료에 지나치게 편중된 20대 등 젊은 세대에게 다른 대안으로 선택될 수 있다는 결론을 도출할 수 있었다.As a result of the sensory test, the Camellia flower tea extracted by the vacuum low temperature extraction method of the sample 3 of Example 1 has a clear red color, clear color, less astringent taste and a slightly bitter taste and a soft taste than other samples. In harmony with the sweet and sour taste and the taste of the public, the overall comprehensive evaluation showed superior preference to other samples.The result of 20s is appealing to trendy young consumers, and it can be applied to caffeine drinks such as coffee. It could be concluded that alternatives could be chosen for younger generations, such as those in their 20s who are overly biased.
실시예Example 4; 동백꽃 시럽 제조방법  4; Camellia syrup manufacturing method
제조예 1Preparation Example 1
상기 실시예 1에서 얻어진 3 종의 동백꽃 추출액 중 하나의 샘플[동백꽃33%,정제수67%] 43%, 올리고당 25%, 액상과당 12%, 레몬추출액 8.7%, 매실원액 5%, 꿀 5%, 구연산 1.2%, 비타민 C 0.1%(이상 중량비)를 계량하여, 동백꽃 추출액과 나머지 원료들을 함께 투입 혼합하여 교반한다. 75±5℃에서 1시간 30분 정도 중탕으로 가열 살균한 후 동백꽃 추출 시럽을 만들고, 이를 충진기로 이송 후 밀봉하여 포장한다.One sample of the three kinds of camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.7%, plum stock 5%, honey 5%, Citric acid 1.2%, vitamin C 0.1% (above the weight ratio) was measured, the Camellia extract and the remaining raw materials are mixed together and stirred. Heat sterilize at 75 ± 5 ℃ for 1 hour and 30 minutes in a hot water bath, make camellia extract syrup, transfer it to a filling machine, and seal it.
제조예 2Preparation Example 2
상기 실시예 1에서 얻어진 3 종의 동백꽃 추출액 중 하나의 샘플[동백꽃33%,정제수67%] 43%, 정백당 45%, 레몬추출액 7.8%, 매실원액 2%, 꿀 2%, 구연산 0.1%, 비타민 C 0.1%(이상 중량비)를 계량하여, 동백꽃추출액과 나머지 원료들을 함께 투입 혼합하여 75±5℃에서 1시간30분 동안 중탕으로 교반 및 가열 살균한 후 동백꽃 추출 시럽을 만들고, 이를 충진기로 이송 후 포장한다.Sample of one of the three types of camellia extract obtained in Example 1 [33% camellia, 67% purified water] 43%, 45% per white, lemon extract 7.8%, plum 2%, honey 2%, citric acid 0.1%, vitamin After weighing C 0.1% (weight ratio above), the mixture of Camellia flower extract and the remaining raw materials were mixed together, stirred and heat sterilized in a bath for 1 hour and 30 minutes at 75 ± 5 ℃ to make Camellia flower extract syrup, and then transferred to a filling machine. Pack it.
실시예Example 5: 관능검사 5: sensory test
상기 실시예 4의 제조예 1에 의하여 제조된 동백꽃 시럽을 남녀 각각 20명씩 20대 이상의 성인 및 전문가 패널에게 관능검사를 실시하였다. 관능실험에는 시식 실험물과 무기명의 질문지를 제공하고 시식은 4인씩 1개 조로 시식장에서 10분을 소요시간으로 자유로운 방법으로 진행하여 5조로 하여 100분간 실시하였다. The camellia syrup prepared according to Preparation Example 1 of Example 4 was subjected to sensory tests by 20 men and women each adult and professional panel of 20 or more. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
상기 관능 검사는 색, 향, 맛 및 종합평가 조항에 따라 5단계 기호 척도법(5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점: 나쁘다, 1점: 매우 나쁘다)으로 색, 향, 맛, 종합평가에 대해 숫자가 클수록 선호도가 높은 것으로 평가하였다.The sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions. The five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
색color 향incense 맛flavor 종합평가Comprehensive Evaluation
샘플 1Sample 1 2.1±0.52.1 ± 0.5 2.0±0.42.0 ± 0.4 2.5±0.2 2.5 ± 0.2 2.5±0.22.5 ± 0.2
샘플 2Sample 2 3.0±0.73.0 ± 0.7 2.2±0.22.2 ± 0.2 2.9±0.32.9 ± 0.3 2.9±0.32.9 ± 0.3
샘플 3Sample 3 4.0±0.24.0 ± 0.2 4.5±0.2 4.5 ± 0.2 4.5±0.1 4.5 ± 0.1 4.4±0.2 4.4 ± 0.2
상기 표 2의 값은 평균값±표준편차이다.The value in Table 2 above is the mean value ± standard deviation.
상기 실시예 4의 제조예 2에 의하여 제조된 동백꽃 시럽을 남녀 각각 20명씩 20대 이상의 성인 및 전문가 패널에게 관능검사를 실시하였다. 관능실험에는 시식 실험물과 무기명의 질문지를 제공하고 시식은 4인씩 1개 조로 시식장에서 10분을 소요시간으로 자유로운 방법으로 진행하여 5조로 하여 100분간 실시하였다. The camellia syrup prepared according to Preparation Example 2 of Example 4 was subjected to sensory tests to 20 adult men and 20 or more panels of experts. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
상기 관능 검사는 색, 향, 맛 및 종합평가 조항에 따라 5단계 기호 척도법(5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점: 나쁘다, 1점: 매우 나쁘다)으로 색, 향, 맛, 종합평가에 대해 숫자가 클수록 선호도가 높은 것으로 평가하였다.The sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions. The five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
색color 향incense 맛flavor 종합평가Comprehensive Evaluation
샘플 1Sample 1 2.0±0.52.0 ± 0.5 2.0±0.42.0 ± 0.4 1.9±0.5 1.9 ± 0.5 2.0±0.22.0 ± 0.2
샘플 2Sample 2 2.9±0.32.9 ± 0.3 2.1±0.32.1 ± 0.3 2.5±0.32.5 ± 0.3 2.6±0.12.6 ± 0.1
샘플 3Sample 3 3.6±0.23.6 ± 0.2 3.5±0.3 3.5 ± 0.3 3.5±0.2 3.5 ± 0.2 3.5±0.2 3.5 ± 0.2
상기 표 3의 값은 평균값±표준편차이다.The value in Table 3 above is the mean value ± standard deviation.
상기 관능 검사 결과 실시예 1의 샘플 3의 진공저온추출방식으로 추출한 동백꽃 시럽은 다른 샘플에 비하여 붉은색이 맑고 선명하였으며, 이 샘플 3 중에서 제조예 1 및 2의 제조방법에 의하여 제조된 시럽의 경우에 다른 샘플에 비하여 상대적으로 떫은맛이 덜하고 약간 쌉싸름한 맛과 부드러운 맛이 있어서 선호도가 높았으며, 특히 제조예 1에 의하여 제조된 시럽의 경우가 제조예 2에 의하여 제조된 시럽의 경우와 비교하여 상대적으로 동백꽃 향과 맛 측면에서 조화가 잘 이루어져 새콤달콤한 맛과 함께 진한 맛이 강하여 대중의 기호에 부합하여 전체적인 종합평가에서 다른 샘플에 비하여 월등한 선호도를 보였다.As a result of the sensory test, the camellia syrup extracted from the vacuum low temperature extraction method of the sample 3 of Example 1 was clear and vivid in red color as compared to the other samples, and in the case of the syrup prepared by the production methods of Preparation Examples 1 and 2 among the samples 3 Compared to other samples, the astringent taste was relatively low and the bitter taste and the soft taste were high. The syrup prepared according to Preparation Example 1 was higher than that of the syrup prepared according to Preparation Example 2. The camellia's aroma and taste were well harmonized, so that the sweet and sour taste and the strong taste were strong, in line with the public's preference, showing superior preference to other samples in the overall evaluation.
실시예Example 6; 동백꽃 잼 제조방법  6; Camellia Jam
제조예 1Preparation Example 1
상기 실시예 1에서 얻어진 3 종의 동백꽃 추출액 중 하나의 샘플[동백꽃33%,정제수67%] 43%, 올리고당 25%, 액상과당 12%, 레몬추출액 8.4%, 매실원액 5%, 꿀 5%, 구연산 1.2%, 펙틴 0.3%, 비타민C 0.1%(이상 중량비)를 계량하여, 동백꽃추출액과 나머지 원료들을 함께 투입 혼합하여 교반한다. 75±5℃에서 1시간 30분~2시간 동안 잔류 수분함량이 10~18%로 되도록 중탕으로 가열 농축하여, 살균 처리된 동백꽃 잼을 만들고, 이를 충진기로 이송 후 살균된 유리 저장 용기에 담거나, 1회용 25g~30g 용기에 동백꽃 잼을 충진 포장한다.One sample of the three kinds of camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.4%, plum stock 5%, honey 5%, Citric acid 1.2%, pectin 0.3%, vitamin C 0.1% (above the weight ratio) was measured, the mixture came into contact with the camellia extract and the remaining ingredients and stirred. Heat-concentrate in a bath so that the residual moisture content is 10-18% at 75 ± 5 ° C for 1 hour 30 minutes to 2 hours, make sterilized camellia jam, transfer it to the filling machine and place it in sterilized glass storage container. Pack the camellia jam in a 25g ~ 30g disposable container.
제조예 2Preparation Example 2
상기 실시예 1에서 얻어진 3 종의 동백꽃 추출액 중 하나의 샘플[동백꽃33%,정제수67%] 43%, 올리고당 25%, 액상과당 12%, 레몬추출액 8.4%, 매실원액 5%, 꿀 5%, 구연산 1.2%, 펙틴 0.3%, 비타민C 0.1%(이상 중량비)를 계량하여, 동백꽃추출액과 나머지 원료들을 함께 투입 혼합하여 교반한다. 75±5℃에서 1시간 30분~2시간 동안 중탕으로 가열 농축하여 57~65 Bx로 농축한 후 약 90℃로 5~10분간 살균한다. 살균 처리된 동백꽃 잼을 만들고, 이를 충진기로 이송 후 살균된 유리 저장 용기에 규정량을 충진하고 밀봉한다. 밀봉된 제품을 약 90℃에서 후살균하고 25±5℃에서 30분 정도 냉각한다.One sample of the three kinds of camellia extract obtained in Example 1 [33% camellia flower, purified water 67%] 43%, oligosaccharide 25%, liquid fructose 12%, lemon extract 8.4%, plum stock 5%, honey 5%, Citric acid 1.2%, pectin 0.3%, vitamin C 0.1% (above the weight ratio) was measured, the mixture came into contact with the camellia extract and the remaining ingredients and stirred. Heat concentrated at 75 ± 5 ℃ for 1 hour 30 minutes ~ 2 hours with a hot bath, concentrate to 57 ~ 65 Bx and sterilize at 90 ℃ for 5-10 minutes. A sterilized camellia jam is made, which is then transferred to a filling machine and filled and sealed in sterile glass storage containers. The sealed product is pasteurized at about 90 ° C. and cooled at 25 ± 5 ° C. for 30 minutes.
실시예Example 7: 관능검사 7: sensory test
상기 실시예 6의 제조예 1에 의하여 제조된 동백꽃 잼을 남녀 각각 20명씩 20대 이상의 성인 및 전문가 패널에게 관능검사를 실시하였다. 관능실험에는 시식 실험물과 무기명의 질문지를 제공하고 시식은 4인씩 1개 조로 시식장에서 10분을 소요시간으로 자유로운 방법으로 진행하여 5조로 하여 100분간 실시하였다. The camellia jam prepared by Preparation Example 1 of Example 6 was subjected to sensory evaluation by 20 men and women each adult and professional panel of 20 or more. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
상기 관능 검사는 색, 향, 맛 및 종합평가 조항에 따라 5단계 기호 척도법(5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점: 나쁘다, 1점: 매우 나쁘다)으로 색, 향, 맛, 종합평가에 대해 숫자가 클수록 선호도가 높은 것으로 평가하였다.The sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions. The five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
색color 향incense 맛flavor 종합평가Comprehensive Evaluation
샘플 1Sample 1 2.2±0.22.2 ± 0.2 2.0±0.42.0 ± 0.4 1.9±0.51.9 ± 0.5 2.0±0.32.0 ± 0.3
샘플 2Sample 2 2.9±0.42.9 ± 0.4 2.3±0.32.3 ± 0.3 2.6±0.32.6 ± 0.3 2.6±0.22.6 ± 0.2
샘플 3Sample 3 3.6±0.23.6 ± 0.2 3.5±0.5 3.5 ± 0.5 3.5±0.3 3.5 ± 0.3 3.5±0.3 3.5 ± 0.3
상기 표 4의 값은 평균값±표준편차이다.The values in Table 4 above are mean ± standard deviation.
상기 실시예 6의 제조예 2에 의하여 제조된 동백꽃 잼을 남녀 각각 20명씩 20대 이상의 성인 및 전문가 패널에게 관능검사를 실시하였다. 관능실험에는 시식 실험물과 무기명의 질문지를 제공하고 시식은 4인씩 1개 조로 시식장에서 10분을 소요시간으로 자유로운 방법으로 진행하여 5조로 하여 100분간 실시하였다. The camellia jam prepared by Preparation Example 2 of Example 6 was subjected to a sensory test by a panel of 20 men and women, each adult and professional. For the sensory experiments, test specimens and questionnaires of the bearer were provided, and the tasting was carried out in a group of 4 people for 10 minutes in a free time with a time required for 5 minutes.
상기 관능 검사는 색, 향, 맛 및 종합평가 조항에 따라 5단계 기호 척도법(5점: 매우좋다, 4점: 좋다, 3점: 보통이다, 2점: 나쁘다, 1점: 매우 나쁘다)으로 색, 향, 맛, 종합평가에 대해 숫자가 클수록 선호도가 높은 것으로 평가하였다.The sensory test is based on the color, aroma, taste, and comprehensive evaluation provisions. The five-stage sign scale method (5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad) The higher the number, the higher the flavor, taste, and overall evaluation, the higher the preference.
색color 향incense 맛flavor 종합평가Comprehensive Evaluation
샘플 1Sample 1 2.1±0.52.1 ± 0.5 2.3±0.42.3 ± 0.4 2.1±0.22.1 ± 0.2 2.2±0.22.2 ± 0.2
샘플 2Sample 2 3.2±0.33.2 ± 0.3 2.5±0.32.5 ± 0.3 2.9±0.32.9 ± 0.3 2.9±0.32.9 ± 0.3
샘플 3Sample 3 4.1±0.34.1 ± 0.3 4.4±0.3 4.4 ± 0.3 4.5±0.2 4.5 ± 0.2 4.4±0.2 4.4 ± 0.2
상기 표 5의 값은 평균값±표준편차이다.The values in Table 5 above are mean ± standard deviation.
상기 관능 검사 결과 실시예 1의 샘플 3의 진공저온추출방식으로 추출한 동백꽃 잼은 다른 샘플에 비하여 붉은색이 맑고 선명하였으며, 이 샘플 3 중에서 제조예 1 및 2의 제조방법에 의하여 제조된 잼의 경우에 다른 샘플에 비하여 상대적으로 떫은맛이 덜하고 약간 쌉싸름한 맛과 부드러운 맛이 있어서 선호도가 높았으며, 특히 제조예 2에 의하여 제조된 잼의 경우가 제조예 1에 의하여 제조된 잼의 경우와 비교하여 동백꽃 향과 맛 측면에서 조화가 잘 이루어져 새콤달콤한 맛과 함께 깊은 맛과 고상한 맛이 강하여 대중의 기호에 부합하여 전체적인 종합평가에서 다른 샘플에 비하여 월등한 선호도를 보였다.As a result of the sensory test, the camellia jam extracted by the vacuum low temperature extraction method of the sample 3 of Example 1 was clear and clear in red color as compared to the other samples, and in the case of the jam prepared by the manufacturing method of Preparation Examples 1 and 2 among the samples 3 Compared to other samples, the astringent taste was relatively low, and the bitter taste and the soft taste were high, and the preference was high. Especially, the jam prepared according to Preparation Example 2 was compared with the jam prepared according to Preparation Example 1. The combination of camellia flowers and flavors is well harmonized, and the sweet and sour taste, along with the deep and noble tastes, are strong in accordance with popular tastes.
실시예Example 8: 동백꽃 추출물 3종의 총 폴리페놀 함량 및 항산화 활성 분석 8: Analysis of Total Polyphenol Content and Antioxidant Activity of Three Camellia Extracts
실시예 1에서 얻은 3종의 추출물 샘플을 이용하여 하기와 같은 실험을 수행하였다.Using the three extract samples obtained in Example 1, the following experiment was performed.
하기 실험에서 추출물 A는 샘플 1이고, 추출물 B는 샘플 2이며, 추출물 C는 샘플 3이다.In the following experiment, Extract A is Sample 1, Extract B is Sample 2, and Extract C is Sample 3.
총 폴리페놀 함량 분석Total Polyphenol Content Analysis
시료 용액 200 μL와 증류수 1800 μL을 혼합하고, Folin-Ciocalteau's phenol reagent 200 μL을 가하여 잘 섞은 후 5분간 상온에서 반응시켰다. 여기에 2M Na2CO3 400 μL을 가하여 혼합한 다음 증류수를 가하여 4 mL로 조정하였다. 이 용액을 상온 암소에서 1시간 동안 반응시킨 후 725 nm에서 흡광도를 측정하였고, gallic acid(Sigma Chemical Co., St Louis, MO, USA)를 이용한 검량선과 비교하여 총 페놀함량을 μg gallic acid equivalents(GAE)/mL로 나타내었다.200 μL of the sample solution and 1800 μL of distilled water were mixed, 200 μL of Folin-Ciocalteau's phenol reagent was added to the mixture, and the mixture was reacted at room temperature for 5 minutes. 400 μL of 2M Na 2 CO 3 was added thereto, mixed and distilled water was adjusted to 4 mL. The solution was reacted at room temperature for 1 hour and absorbance was measured at 725 nm. The total phenol content was compared to the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA) and μg gallic acid equivalents ( GAE) / mL.
ABTS 자유유리기 소거활성ABTS free radical scavenging activity
시험 용액의 제조는 증류수에 7 mM ABTs와 2.45 mM potassium persulfate를 첨가하고, 상온에서 16시간 배양하여 ABTs 양이온(ABTs+)을 생성시켰다. 2.45 mM potassium persulfate buffer와 동량 혼합하였을 때, 734 nm에서 흡광도의 값이 0.70 (±0.02)이 되도록 희석하여 제조하였다. 그 다음 시료의 여러 농도에 희석한 ABTs+ 용액을 동량 가하여 6분 후에 흡광도 값을 측정함. 대조군(2.45 mM potassium persulfate buffer)의 흡광도와 비교하여 흡광도를 감소시키는 정도를 %로 나타내었다.In the preparation of the test solution, 7 mM ABTs and 2.45 mM potassium persulfate were added to distilled water and incubated at room temperature for 16 hours to generate ABTs cations (ABTs + ). When the same amount was mixed with 2.45 mM potassium persulfate buffer, it was prepared by diluting the absorbance at 734 nm to 0.70 (± 0.02). Then, absorbance values were measured after 6 minutes by adding equal amounts of diluted ABTs + solution to various concentrations of the sample. Compared with the absorbance of the control group (2.45 mM potassium persulfate buffer), the degree of decrease in absorbance was expressed in%.
ORAC assayORAC assay
peroxy radical의 생성과 소멸에 의한 fluorescent의 감소율로 측정, 검량선 작성을 위한 표준용액으로는 trolox(Sigma Chemical Co.)에 인산완충액을 가해 25.0, 50.0, 100, 200 μM 농도로 희석하여 사용하였다. 항산화 활성의 측정은 시료와 표준용액 25 μL에 26 mM fluorescent 표준 용액 150 μL을 가하고, 과산화 라디칼 유발물질인 136 mM 2,2’-azobis (2-methylpropionamidine) dihychloride 25 μL 가하여 반응시킨 후 excitation 485 nm, emission 538 nm에서 1시간 동안 2분마다 흡광도를 측정하였다. 항산화 활성은 검량선과 비교하여 μM trolox equivalants(TE)로 나타내었다.As a standard solution for the measurement of fluorescent decrease by the generation and disappearance of peroxy radicals, phosphate buffer was added to trolox (Sigma Chemical Co.) and diluted to 25.0, 50.0, 100, 200 μM concentration. Antioxidant activity was measured by adding 150 μL of 26 mM fluorescent standard solution to 25 μL of sample and standard solution, and adding 25 μL of 136 mM 2,2'-azobis (2-methylpropionamidine) dihychloride, a radical-causing agent, and excitation 485 nm. Absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as μM trolox equivalants (TE) compared to the calibration curve.
상기 실시예 8의 결과는 하기와 같다.The result of Example 8 is as follows.
1) 총 폴리페놀 함량 분석1) Total Polyphenol Content Analysis
추출물 A, B, 및 C의 총 폴리페놀 함량 분석 결과 각각 778.8,1164.6, 및 1353.4 μg GAE/mL로 나타났다.The total polyphenol content analysis of extracts A, B, and C showed 778.8,1164.6, and 1353.4 μg GAE / mL, respectively.
시료sample μg gallic acid equivalents(GAE)/mLμg gallic acid equivalents (GAE) / mL
추출물 A(샘플1)Extract A (Sample 1) 778.8±9.7778.8 ± 9.7
추출물 B(샘플2)Extract B (Sample 2) 1164.6±12.71164.6 ± 12.7
추출물 C(샘플3)Extract C (Sample 3) 1353.4±13.21353.4 ± 13.2
표 6은 총 폴리페놀 함량 분석에 대한 표로, 추출물 A,B,C는 각각 실시예 1의 샘플 1,2, 및 3에 해당함 Table 6 is a table for the analysis of total polyphenol content, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
2) ABTS 라디칼 소거 활성 2) ABTS radical scavenging activity
추출물 A, B, 및 C의 ABTS 라디칼 소거 활성 분석 결과 각각 시료 농도 1.25%에서 46.3, 57.7, 및 63.9%, 시료 농도 2.5%에서 66.0, 74.5, 및 78.6%의 소거 활성을 나타냈다. ABTS radical scavenging activity analysis of extracts A, B, and C showed scavenging activities of 46.3, 57.7, and 63.9% at sample concentration of 1.25%, 66.0, 74.5, and 78.6% at sample concentration of 2.5%, respectively.
시료sample ABTS 라디칼 소거 활성(%)ABTS radical scavenging activity (%)
at 1.25 % at 1.25% at 2.5 % at 2.5%
추출물 A(샘플1)Extract A (Sample 1) 46.3±4.546.3 ± 4.5 66.0±1.266.0 ± 1.2
추출물 B(샘플2)Extract B (Sample 2) 57.7±1.157.7 ± 1.1 74.5±0.074.5 ± 0.0
추출물 C(샘플3)Extract C (Sample 3) 63.9±0.863.9 ± 0.8 78.6±0.978.6 ± 0.9
양성대조군Positive control group at 25 μg/mlat 25 μg / ml
ascorbic acidascorbic acid 100.0±0.0100.0 ± 0.0
표 7은 ABTS 라디칼 소거 활성에 대한 표로, 추출물 A,B,C는 각각 실시예 1의 샘플 1,2, 및 3에 해당함 Table 7 is a table for the ABTS radical scavenging activity, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.
3) ORAC(Oxygen radical absorbance capacity) assay3) Oxygen radical absorbance capacity (ORAC) assay
추출물 A, B, 및 C의 ORAC assay 분석 결과 각각 시료 농도 1%에서 163.0, 196.3, 및 245.6μM TE로 나타났다.ORAC assay analysis of extracts A, B, and C showed 163.0, 196.3, and 245.6 μM TE at 1% sample concentration, respectively.
시료sample 시료농도(%)Sample concentration (%) μM TEμM TE
추출물 A(샘플1)Extract A (Sample 1) 1One 163.0±5.6163.0 ± 5.6
추출물 B(샘플2)Extract B (Sample 2) 1One 196.3±7.2196.3 ± 7.2
추출물 C(샘플3)Extract C (Sample 3) 1One 245.6±12.7245.6 ± 12.7
표 8은 ORAC assay에 대한 표로,추출물 A,B,C는 각각 실시예 1의 샘플 1,2, 및 3에 해당함 Table 8 is a table for the ORAC assay, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

Claims (15)

  1. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃추출물을 유효성분으로 포함하는 액상차.Liquid tea comprising a camellia extract obtained by hot water extraction for 1 to 3 hours at 75 ± 5 ° C as an active ingredient.
  2. 제1항에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것을 특징으로 하는 액상차.The liquid tea according to claim 1, wherein the extract is obtained by extracting camellia flowers with water at 75 ° C. for 2 hours.
  3. 제1항에 있어서, 상기 액상차는 추가로 정백당, 매실원액, 벌꿀, 레몬추출액, 레몬농축액, 구연산, 및 비타민 C 중 하나 이상을 포함하는 것을 특징으로 하는 액상차 조성물.The liquid tea composition of claim 1, wherein the liquid tea further comprises one or more of white sugar, plum stock, honey, lemon extract, lemon concentrate, citric acid, and vitamin C.
  4. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 정백당, 매실원액, 벌꿀, 레몬추출액, 레몬농축액, 구연산, 및 비타민 C를 첨가하여 혼합한 후 살균하는 공정을 포함하는 동백꽃 추출물을 포함하는 액상차 제조방법. The process of sterilizing camellia flower by extracting hot water at 75 ± 5 ℃ for 1 to 3 hours to extract camellia flower, adding white spirit, plum extract, honey, lemon extract, lemon concentrate, citric acid, and vitamin C to this extract Liquid tea manufacturing method comprising a camellia extract comprising a.
  5. 제4항에 있어서, 상기 추출 조건은 동백꽃을 75℃에서 2시간 동안 물로 추출하는 것을 특징으로 하는 액상차 제조방법. The method of claim 4, wherein the extraction condition is that the camellia is extracted with water at 75 ° C. for 2 hours.
  6. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃추출물을 유효성분으로 포함하는 시럽 조성물.Syrup composition comprising a camellia extract obtained by hot water extraction for 1 to 3 hours at 75 ± 5 ℃ as an active ingredient.
  7. 제6항에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것을 특징으로 하는 시럽 조성물.The syrup composition according to claim 6, wherein the extract is obtained by extracting camellia with water at 75 ° C for 2 hours.
  8. 제6항에 있어서, 상기 시럽 조성물은 추가로 올리고당, 액상과당, 정백당, 레몬추출액, 매실원액, 꿀, 구연산, 및 비타민 C 중 하나 이상을 포함하는 것을 특징으로 하는 시럽 조성물.7. The syrup composition according to claim 6, wherein the syrup composition further comprises at least one of oligosaccharide, liquid fructose, white sugar, lemon extract, plum stock, honey, citric acid, and vitamin C.
  9. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 및 비타민 C를 첨가하여 혼합한 후 살균하는 공정을 포함하는 동백꽃 추출물을 포함하는 시럽 제조방법. The process of sterilizing camellia flower by extracting hot water at 75 ± 5 ℃ for 1 to 3 hours to obtain camellia flower extract, adding oligosaccharide, liquid fructose, lemon extract, plum juice, honey, citric acid, and vitamin C Syrup manufacturing method comprising a camellia extract comprising.
  10. 제9항에 있어서, 상기 제조방법은 올리고당 및 액상과당 대신에 정백당을 첨가하는 것을 특징으로 하는 시럽 제조방법. 10. The method of claim 9, wherein the method of producing a syrup, characterized in that the addition of white sugar instead of oligosaccharides and liquid fructose.
  11. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 얻어진 동백꽃추출물을 유효성분으로 포함하는 잼 조성물.Jam composition comprising the camellia extract obtained by hot water extraction for 1 to 3 hours at 75 ± 5 ℃ as an active ingredient.
  12. 제11항에 있어서, 상기 추출물은 동백꽃을 75℃에서 2시간 동안 물로 추출하여 얻어진 것을 특징으로 하는 잼 조성물.The jam composition according to claim 11, wherein the extract is obtained by extracting camellia with water at 75 ° C. for 2 hours.
  13. 제11항에 있어서, 상기 잼 조성물은 추가로 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 펙틴, 및 비타민 C 중 하나 이상을 포함하는 것을 특징으로 하는 잼 조성물.The jam composition of claim 11, wherein the jam composition further comprises one or more of oligosaccharides, liquid fructose, lemon extract, plum stock, honey, citric acid, pectin, and vitamin C.
  14. 동백꽃을 75±5℃에서 1 내지 3시간 동안 열수 추출하여 동백꽃 추출물을 얻어서, 이 추출물에 올리고당, 액상과당, 레몬추출액, 매실원액, 꿀, 구연산, 펙틴, 및 비타민 C를 첨가하여 혼합한 후 75±5℃에서 1시간 30분~2시간 동안 잔류 수분함량이 10~18%로 되도록 중탕으로 가열 농축하여, 살균 처리하는 공정을 포함하는 동백꽃 추출물을 포함하는 잼 제조방법. Extract Camellia from hot water at 75 ± 5 ° C. for 1 to 3 hours to obtain Camellia extract, and then add oligosaccharide, liquid fructose, lemon extract, plum extract, honey, citric acid, pectin, and vitamin C to mix. Method for producing a jam comprising a camellia extract comprising the step of heating and concentrating in a bath so that the residual moisture content of 10 to 18% for 1 hour 30 minutes to 2 hours at ± 5 ℃.
  15. 제14항에 있어서, 상기 제조방법은 살균 후 25±5℃에서 냉각하는 공정을 추가하는 것을 특징으로 하는 잼 제조방법. 15. The method of claim 14, wherein the method of manufacturing the jam further comprises a step of cooling at 25 ± 5 ° C after sterilization.
PCT/KR2017/012526 2016-11-22 2017-11-07 Food comprising camellia flower extract and preparation method therefor WO2018097509A1 (en)

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KR1020160155881A KR20180057356A (en) 2016-11-22 2016-11-22 A liquid tea comprising camellia flower extract and a method for preparaing the same
KR10-2016-0155881 2016-11-22
KR10-2016-0159455 2016-11-28
KR1020160159453A KR101963839B1 (en) 2016-11-28 2016-11-28 A jam comprising camellia flower extract and a method for preparing the same
KR1020160159455A KR102072205B1 (en) 2016-11-28 2016-11-28 A syrup comprising camellia flower extract and a method for preparing the same
KR10-2016-0159453 2016-11-28

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CN112006200A (en) * 2020-09-03 2020-12-01 彭加林 Tea flower beverage

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KR20090050930A (en) * 2008-07-25 2009-05-20 전현철 Sweet flavorous the camellia flower or leaf tea & beverage
KR20110127443A (en) * 2010-05-19 2011-11-25 재단법인 전라남도생물산업진흥재단 Composition for anti-obesity and antioxidant comprising camellia japonica flower extract as active ingredient
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KR20090050930A (en) * 2008-07-25 2009-05-20 전현철 Sweet flavorous the camellia flower or leaf tea & beverage
KR20110127443A (en) * 2010-05-19 2011-11-25 재단법인 전라남도생물산업진흥재단 Composition for anti-obesity and antioxidant comprising camellia japonica flower extract as active ingredient
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CN111935994A (en) * 2017-10-16 2020-11-13 济州冬柏 Vinegar composition containing camellia extract or camellia extract powder and manufacturing method thereof
CN112006200A (en) * 2020-09-03 2020-12-01 彭加林 Tea flower beverage

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