초록 ▼

○ 연구결과
천연색소, 식품첨가용, 꽃밥, 샐러드, 차류, 제과ㆍ제빵용, 기호식품용으로 유망한 식용꽃 선정, 기능성 성분분석, 안정성 검토, 다수확, 고품질 생산체계확립 및 상품개발에 관한 연구를 실시하여 이에 대한 주요 연구결과는 다음과 같다.
○ 제 1세부과제 : 식용꽃의 성분분석 및 안정성 연구
가. 식품재료로서 국내에서 유통되고 있는 식용꽃의 종류와 특성
나. 식용꽃 17종류의 화학성분
다. 4종류 식용꽃 추출물의 총 페놀함량, 전자공여능, 항균성 및 세포독성
라. 11종류 식용꽃 추출물의 항

○ 연구결과
천연색소, 식품첨가용, 꽃밥, 샐러드, 차류, 제과ㆍ제빵용, 기호식품용으로 유망한 식용꽃 선정, 기능성 성분분석, 안정성 검토, 다수확, 고품질 생산체계확립 및 상품개발에 관한 연구를 실시하여 이에 대한 주요 연구결과는 다음과 같다.
○ 제 1세부과제 : 식용꽃의 성분분석 및 안정성 연구
가. 식품재료로서 국내에서 유통되고 있는 식용꽃의 종류와 특성
나. 식용꽃 17종류의 화학성분
다. 4종류 식용꽃 추출물의 총 페놀함량, 전자공여능, 항균성 및 세포독성
라. 11종류 식용꽃 추출물의 항균성 및 항 알레르기
○ 제 2세부과제 : 식용꽃의 다수확, 고품질 생산체계확립
가. 식용꽃 꽃베고니아 재배조건 개선
나. 임파첸스의 재배조건이 생육 및 개화에 미치는 영향
다. 식용꽃 18종의 생산량과 병충해 방제
○ 제 3세부과제 : 식용꽃을 이용한 상품개발
가. 꽃베고니아의 식용 및 이용성에 관한 연구
나. 꽃베고니아에서 에탄올로 추출한 Anthocyanin 색소의 안정성
다. 꽃베고니아를 이용한 상품개발
라. 제라늄의 식용 및 이용성에 관한 연구
마. 장미 꽃잎의 식품으로서의 가치와 이용
바. 식용꽃의 식품첨가제, 시제품완성, 상품의 안정성 조사 및 최종 상품 개발
사. 식용꽃 분말을 이용한 빵과 아이스크림의 식미특성
아. 벚나무의 꽃과 유엽을 이용한 차 개발

Abstract ▼

○ The First Details Subject : Edible flower's componential analysis and stability study
A. Kinds and Characteristics of Edible Flowers Marketed as Food Material in Korea
To investigate the characteristics of edible flowers as a food material, we have examined the kinds, colors, sizes, fresh we

○ The First Details Subject : Edible flower's componential analysis and stability study
A. Kinds and Characteristics of Edible Flowers Marketed as Food Material in Korea
To investigate the characteristics of edible flowers as a food material, we have examined the kinds, colors, sizes, fresh weights, pigments and shipping periods of edible flowers marketed on the cropping farms, selling agencies and Internet shopping malls from February through September, 2005. Thirty six kinds of edible flowers were marketed in Korea, and all but the chrysanthemum were introduced species. The characteristics of edible flowers were shown differently by the varieties following the same kinds of flowers. Those colors were yellow (twenty five kinds), red (twenty three), pink (twenty), white (eighteen), and orange (sixteen). Flower diameters were measured and showed that seven kinds of edible flowers were 1.0 to 2.0cm, fourteen 2.0 to 3.0cm, sixteen 3.0 to 4.0cm, eight 4.0 to 5.0cm, and nine over 5.0cm. Flower fresh weights were measured as follows: twenty one kinds of edible flowers were under 0.5g (58.3%), eight were 0.6-1.0g (22.2%), and six were 1.1-1.5g (16.7%). The taste of edible flowers was often bitter (twenty one kinds), sweet and sour (seven), somewhat fragrant (six), fishy (three), and others (nine). The pigments of edible flowers were anthoxanthin (twenty seven kinds), flavonoid (twenty three), carotenoid (seventeen), and betanidin (four).
B. Chemical Components in 17 Kinds of Edible Flowers
This study was conducted to make an basic data on the food's value valuation and practical use of ten kinds of edible flowers, and also made the analysis of general component, mineral element, vitamin C, total free sugar, structural amino acid, and fatty acid contents in ten kinds of edible flowers. General components in ten kinds of edible flowers were moisture (6.2~12.8%), crude ash (4.3~10.5%), crude lipid (1.9~7.5%), crude protein (10.3~20.7%), crude fiber (5.8~9.2%) and carbohydrate (45.3~62.1%). Those contents of mineral elements were as follows that magnesium 30.77 176.4mg/~100g, calcium 17.17~97.9mg/100g, sodium 9.03~50.4mg/100g, iron 1.41~18.2mg/100g, potassium 59.08~267.1mg/100g, and phosphorus 240.45~601.8mg/100g. And those contents of vitamin C were generally 8.3 to 12.7mg/100g, and increased in pansy viola ‘Yellow’ by 12.7mg/100g and calendula by 11.8mg/100g. Free sugars were much more in the order of fructose, glucose, sucrose and maltose than the others, and those contents were different among the kinds of edible flowers. Total eighteen kinds of amino acids were separated from the edible flowers, and ten kinds of edible flowers contained all seventeen kinds of amino acids. Eighteen kinds of fatty acids were shown in ten kinds of edible flowers, however, Begonia species had less than twelve kinds of fatty acids.
C. A In Vitro Study on Total Phenol Content, Electron Donor Capacity, Anti-microbial Activities and their Cytotoxicity Effects of Extracts of Four Different Edible Flowers
Total phenolics content, the electron donor capacity and their cytotoxicity effects of ethanol extracts from 4 different edible flowers including Begonia semperflorens ‘Superolympia White’, Torenia fournieri ‘Crown Pink’, Viola tricolor ‘Solvetsunny Royal’, and Pelargonium X gradiflorum ‘Jessie Jarrett’ were examined.
Total phenolics content from Pelargonium X gradiflorum ‘Jessie Jarrett’ was the greatest with 531.57mg/100g, followed by that of Torenia fournieri ‘Crown Pink’, Viola tricolor ‘Solvetsunny Royal’, and Begonia semperflorens ‘Superolympia White’ with 30.98, 14.62, and 5.77mg/100g, respectively. 1.1-dipheny-2-picrylhydrazyl(DPPH) radical scavenging activity of heated water and ethanol extracts from Begonia semperflorens ‘Superolympia White’, Torenia fournieri ‘Crown Pink’, and Viola tricolor ‘Solvetsunny Royal’ extracts in 500gㆍmL-1 was below 69.4%. However, that of extracts from Pelargonium X gradiflorum ‘Jessie Jarrett’, even at 125gㆍmL-1, was around 94.0%, showing the greatest. The cell viability of Torenia fournieri ‘Crown Pink’ and Viola tricolor ‘Solvetsunny Royal’ extracts exhibited less than 95%. On the other hand, the inhibition ratio of histamine release in Pelargonium X gradiflorum ‘Jessie Jarrett’ extracts was greate that 91.0%. Inhibition ratio of histamine release in Torenia fournieri ‘Crown Pink’ extracts ranged from 51 to 66%, in Viola tricolor ‘Solvetsunny Royal’ extracts from 14 to 24%, and in Begonia semperflorens ‘Superolympia White’ extracts from 1 to 2%.
D. The Anti-microbial Activities and Anti-allergic Effects of Extracts of Eleven Different Edible Flowers
This study was conducted to promote the consumption of the edible flower and to add those values. We have also harvested edible flower grown in Wonkwang Univ., Jeonbuk on Mar.- Sep., 2007, and examined in its antimicrobial activities and anti-allergic effects of eleven different edible flowers ethanol extracts. Appeared greatly by 12.46 ± 0.55mm in pot marigold extract 2000 /mL in result gram ㎍ positive bacteria, Streptococcus mutans on the anti-microbial activity of that measure gram positive bacteria of five different bacteria and gram negative bacteria of three different. Pseudomonas aeruginosa gram-negative bacterium was formed wide clear zone from marigold 2000㎍/m concentration to 13.09 ± 0.50mm. Through the first screen experiment result MTT experiment in human mast cell stocks about 11 edible flower, cell toxicity did not appear in impachense, pansy, primula, marigold, petunia. But, marigold, cockscomb 'Yellow', cockscomb 'Red', daisy 'White', daisy 'Red' displayed cell toxicity when used 1 times abstraction original sum. When cockscomb 'Yellow' and cockscomb 'Red' used diluting undiluted solution by 1/10, cell toxicity did not happen.
○ The Second Details Subject : Edible Flower's High
Productivity and High Quality Production System Establishment A. Cultivation Condition Improvement of Begonia semperflorens Begonia semperflorens 'Red' and 'White' were used in order to identify the effect of shading rate, types of additional fertilizer and types of hydroponic substrate culture for growth and flowering as edible flowers. For the growth of Begonia semperflorens 'Red' and 'White' according to shading rate, both cultivars were the highest under 25% shading rate after 70 days. Generally the number of flowers was large under 25% shading and no shading. For the growth according to the additional fertilizer(Extract, Hyponex), there was no significant difference between non-treatment and treatment group, but when hyponex was conducted to 'Red' and 'White', up to 873 and 799 flowers could be gathered for 'Red' and 'White' respectively. For the number of flowers according to the types of hydroponic substrate culture, in general, there were many flowers in perlite, perlite + cocopeat (1:3), bed soil, and perlite + peatmoss (1:3) substrate culture. On the other hand, an average number of flowers were gathered in perlite + rice hull (1:3), and there were small flowers in upland soil and vermiculite + perlite (1:1). Accordingly, when planting Begonia semperflorens 'Red', perlite and perlite + cocopeat (1:3) substrate culture can be used for improving growth and harvest of flowers.
B. Effect of Cultivation Condition on the Growth and Flowering of Impatiens (Impatiens hawakeri hybrida)
This study examined the effects of cutting time, shade culture and nutrient solution culture on the growth and flowering of Impatiens 'Rose'. Rooting ratio of Impatiens by cutting time was 69.6 % (June 22) and 39.6 % (July 22 and August 22) respectively. As for the growth and flowering characteristics, Impatiens cut in June 22 was generally good and yielded rich flowers. The growth in shade culture was in the order of 90 % > 60 % > 30 % > non-shade. After June 1, growth and flowering were good in 30% shade-treated group. Photosynthesis characteristics due to shade were also investigated, as a result, light compensation point was 4.42, 1.36, 0.40 and 0.38 μmolㆍCO²ㆍm^-2ㆍs^-1 by each treated group, and light saturation point was 546, 476.5, 242.1 and 195.3 μmolㆍCO²ㆍm^-2ㆍs^-1. Photosynthetic capability at each light saturation point was 10.05, 3.45, 1.24 and 0.53 μmolㆍCO²ㆍm^-2ㆍs^-1 respectively. As for the characteristics of growth and flowering by culture type in hydroponics, growth and flowering were good in the order of perlite + cocopeat (1:3) > bed soil > perlite > peanut hull + bed soil (1:1) > decomposed granite > peanut hull + perlite (1:1). In the case of media concentration was 2.0 and 3.0 dSㆍm^-1, growth was the best. In addition, total number of flowers gathered until final harvest period was the most, 179, at the media concentration of 1.0 dSㆍm^-1. As for the feeding frequency of media, growth was good in time feeding frequency was 6 and 9 times. Also, total number of flowers per tree was the most, 117 in treated group feeding frequency was 6 times.
C. Production and Disease Control of Edible Flower 18 Kinds
This study was production by edible flower's kind 18 species that harvest to mid-September from mid-April flower after screen plantation, it connected with growth status of flowering plant generally that outturn difference is seen according to edible flower's kind. That is, relatively at low temperature raw meat state good Viola tricolor "Yellow" and Viola tricolor "Puple" temperature from cool April to May yield many but did not produced from August to September decreasing after June. Damages by blight and harmful insects control effect by kind and concentration of microorganism agricultural chemicals result that investigate the first damages by blight and harmful insects origination edible flower re-vichy damages by blight and harmful insects occurrence degree was difference according to edible flower's kind managing edible flower 18 species after screen plantation to greenhouse but Trialeurodes vaporariorum, Agromyzidae and Aphis produced both soil cultivation and hydroponics in Tagetes erecta, Calendula arvensis and Zinnia legans. In this study that control effect of microorganism sanction about the first damages by blight and harmful insects is little control effects regardless of Tapsideu, result edible flower's kind that spread Ungbitan by various concentration, kind of microorganism drossing and concentration that is microorganism sanction to plant that damages by blight and harmful insects happens. Disease and insect pest (Trialeurodes vaporariorum, Aphis, Agromyzidae, Sooty mold) occurrence was not achieved entirely Ungbitan and Tapsideu that is nature microorganism drossing managing edible flower(Nasturtium and Impatiens "Rose") after screen plantation to greenhouse in the second damages by blight and harmful insects occurrence investigation to edible flower (Nasturtium and Impatiens "Rose") when handled prevention of the breeding and extermination.
○ The Third Details Subject : Product Development that use edible flower
A. The Value as Edible Flower and Utilization Resource of Begonia semperflorens General components, mineral, vitamin C, total phenol, free sugar, amino acid, fatty acid of 3 kinds of Begonia semperflorens ('Red', 'Rose' and 'White') were analyzed quantitatively. For general components, percentage of moisture, crude ash, crude fat, crude protein, crude fiber, and carbohydrate was 11.3~12.8%, 4.3~10.5%, 4.6~6.7%, 13.0~20.7%, 5.8~.6%, and 45.3~62.1% respectively. For mineral contents, the amount of Mg, Ca, Na, Fe, K, and P was 30.77~35.86mgㆍ100g^-1, 32.02~46.52mgㆍ100g^-1, 30.44~31.53mgㆍ100g^-1, 1.95~18.27mgㆍ100g^-1, 223.37~267.10mgㆍ100g^-1, and 245.79~276.71mgㆍ100g^-1 respectively. The amount of vitamin C was generally 8.0~10.2mgㆍ100g^-1, and Begonia semperflorens 'Red' appeared to have the most, 10.2mgㆍ100g^-1. For total phenol, Begonia semperflorens 'Red' had the most, 8.13mgㆍ100g^-1, on the other hand, Begonia semperflorens 'Rose' and 'White' had comparatively little.
For free sugar, fructose was the most followed by glucose, but sucrose and maltose were not detected. In addition, 18 amino acids were isolated, and tyrosine was detected only in Begonia semperflorens 'Red'. For fatty acid composition, total 12 types were identified, 11 kinds in Begonia semperflorens 'Red', 12 kinds in 'Rose' and 6 kinds in 'White'. For scavenging capacity of DPPH radical, Begonia semperflorens 'Red' extract 1000gㆍmL^-1 which used 75% ethanol solvent resulted in 63.1%, and extract with 95% ethanol solvent was 53.1%, on the other hand, that of hot water extract was 40.2%. Among them, diameter of clear zone for Salmonella enteritidis was big, 12.14(500gㆍ mL^-1)~15.42mm(2000gㆍmL^-1). Also, for Listeria monocytogenes, inhibitory activity was identified for all treatment groups. In particular, the highest inhibitory activity, 14.42±0.31 was recorded in 2000gㆍmL^-1. The 95% and 75% ethanol extracts from Begonia semperflorens 'Red' restrain secretion of the entire anaphylaxis and histamine, induced by compound 48/80 at fat cells separated from the abdominal cavity. It also retrains the activation of TNF-a and ERK, induced by PMA and A23187 at the HMC-1 cell. The color of coloring matter was RP group for Begonia semperflorens 'Red' and 'Rose', and YR group for 'White'. Pigment ingredient contents were different according to the cultivars, but, antocyanin was included in most flowers, which was 1382.86mgㆍ100g^-1 for Begonia semperflorens 'Red' but only 200mgㆍ100g^-1 for 'White'. Flavonoid was 87.04mgㆍ100g^-1 and 58.66mgㆍ100g^-1 for Begonia semperflorens 'White' and 'Red' respectively. Chlorophyll was included by a very small amount, and little carotenoid was included in all the three cultivars.
B. Stability of Anthocyanin Pigments Extracted from Begonia semperflorens ‘Red’ with Ethanol
This study was conducted to examine into the pH, sugars, organic acids, ascorbic acid and light sources on the stability of anthocyanin pigment extracted from Begonia semperflorens ‘Red’ with ethanol. The stability of pigment was increased in the lower pH, however, that was damaged in the higher pH. Those color strength which was added with 0.1M sugars was higher in the order of sucrose, glucose, fructose, sobitol, and control. The effect of organic acids on the stability of anthocyanin pigment was increased in the order of citric acid, succinic acid, tartaric acid and malonic acid, and increased extremely in the concentration of 0.5M. And those effects of ascorbic acids were decreased in the higher concentration of ascorbic acids. The stability of anthocyanin pigment was significantly decreased at one day after the treatment of light sources, however, that was slowly decreased in the fluorescence and dark until ten days after light treatment.
C. Product Development of Begonia semperflorens
Brown sugar used extract, cookie, fresh cream cake and flower rice model were chosen for product development of Begonia semperflorens 'Red'. During holding period of 15, 25, 35℃ for Begonia semperflorens 'Red' extract by using brown sugar, sugar content was 62~67oBrix for 20 days. Chromaticity was red color the longer the extraction period was. The longer holding period, the lower the pH, but citric acid contents increased. Considering taste and flavor, temperature was proper around 15~20℃. When coloring matter powder of Begonia semperflorens 'Red' was added to cookie dough before baking, color difference change(△E value) was less than 15.01. When cookies made by adding Begonia semperflorens 'Red' coloring matter powder were stored under fluorescent lamp, darkroom and, sunlight stability was best under darkroom condition. △E value of cookies stored under fluorescent condition for 5 days appeared below 3. When flowering Begonia semperflorens 'Red' extract was added to fresh cream cake, H value of fresh cream was 6.3 RP group, and after 3 days, chromaticity changed significantly. This study also surveyed edible flowers used the most for edible flower rice. As a result, Begonia semperflorens took the first ranking. The reason was taste > color > size > storage > preference > flavor in that order. Favorite color mixture was also surveyed for developing flower food by using edible flowers. As a result, "Orange color flower rice (4 Pansy, 2 Marigold, 3 Sunflower, 4 Impatience, 5 Nasturtium)", "Summer flower rice (5 Begonia, 3 Violet, 1 Snapdragons, 5 Impatience, 3 Blue torenia, 3 Sage, 2 Nasturtium)" and "Autumn flower rice (5 Impatience, 3 Blue torenia, 3 Sage, 3 Nasturtium, 3 Borage, 2 Chinese pink)" got 89, the highest score, respectively. In particular, the color of "Orange color flower rice" and "Summer flower rice" was highly evaluated, which showed that they are the best edible flower rice model in color and harmony.
D. The Value as Edible Flower and Utilization Resource of Pelargonium inquinans
General components, mineral, vitamin C, total phenol, free sugar, amino acid, fatty acid of Pelargonium inquinans were analyzed quantitatively. For general components, percentage of moisture, crude ash, crude fat, crude protein, crude fiber, and carbohydrate was 8.5%, 10.5%, 1.1%, 18.8%, 8.3%, and 57.1% respectively. For mineral contents, the amount of Mg, Ca, Na, Fe, K, and P was 85.7mgㆍ100g^-1, 59.4mgㆍ100g^-1, 20.5mgㆍ100g^-1, 3.8mgㆍ100g^-1, 135.9mgㆍ 100g^-1, and 470.2mgㆍ100g^-1 respectively. The amount of vitamin C and total phenol was generally 10.7mgㆍ100g^-1, 6.4mgㆍ100g^-1. For free sugar, fructose was the most followed by glucose, but sucrose and maltose were not detected. In addition, 18 amino acids were isolated. For fatty acid composition, total 12 types were identified. Pelargonium inquinans powder according to result that make stem cake and doughnut that add 1, 2 or 3 % stem cake as concentration rises a value increase, and 2% was expose by appropriate level at sensory evaluation. Doughnut surfaces color was high notedly yellow and inside color appeared red color degree high. 1% appeared preference high at sensory evaluation. Result L, a, b value that investigate Pelargonium inquinans flower jam's quality characteristic that add various fruits appeared highest in Pelargonium inquinans flower jam that add a grape and sugar brix appeared Pelargonium inquinans flower jam that add fruit of the mulberry highest by 68.0 ± 0.0. Dispersion appeared least in 100% Pelargonium inquinans flower jam and spreading degree increased in Pelargonium inquinans flower jam that add strawberry. Among formation material, strength was looked inclination which increase when add fruit than 100% Pelargonium inquinans flower jam.
Pelargonium inquinans Jam that make adding a grape to sensory evaluation of food result could know most that preference is high. After this preference was expose in jam order that add an orange, strawberry, an apple.
E. Edible Flower's Food Additive, Production Completion, Stability Investigation of Production, and Finally Product Development
Dry method keeps clear color when is dry in 25 according ℃ to result that investigate edible flower's dry method, color preservation and powder method. Color change of powder occasion appeared greatly change most at freeze drying. △ E value of roast cookie amounted more than 6 from 1 day under sunshine condition because add spinach pigment with marigold according to result that investigate stability applying edible flower pigment (viola pansy, Marigold, begonia 'LED', spinach, pumpkin) to cookie. Viola pansy, begonia 'Red', pumpkin powder in condition △ E value of because is small edible flower pigment to cook various color cookie applicatively use. Cookie that do not add edible flower powder and cookie that make adding pansy powder for save 5 day to △ E value by below 2.5 relative change less. Cookie that add Marigold and pansy powder according to result that investigate △ E value's change after put cookies that make adding curd pigment under fluorescence condition during 5 days appeared △ E value's change by below 1. Because color change of yellow order's Marigold powder was low even if add on dairy cream, practicality was thought by thing which is. But, if 1 day passes after pansy powder and begonia 'LED' powder make dairy cream △ E value that appears greatly and uses within 1 day after manufacture only on dairy cream use have better.
F. Development of Tea Using Flower and Young Leaf of Oriental Cherry (Prunus serrulata Lindl. var. spontanea Max.)
Enforced sensory evaluation of petal and main ingredients analysis of young leaf, antibacterial, anti-inflammatory activity and change of chromaticity by tea manufactory, mineral content change investigation and quality for development that use Oriental cherry petal and young leaf. Oriental cherry petal extract displayed peak special quality of among flavanonol class, dihydrokaempferol-O-glycoside of flavanonol command, and young leaf extract displayed flavanone naringenin's peak special quality among flavanone class. General ingredient was crude protein (6.39%), crude ash (2.28%), crude fat (2.01%) order in the case of flower, and young leaf was crude protein (11.04%), crude ash (3.98%), crude fat (1.91%) order. Mineral content was K (85.28cmol·kg^-1), Ca (60.40cmol·kg^-1), P (11.12cmol·kg^-1), Na (4.21cmol·kg^-1) order in the case of flower, and young leaf was K (122.79cmol·kg^-1), Ca (63.31cmol·kg^-1), P (11.52cmol·kg^-1), Na (4.86cmol·kg^-1) order. Vitamin C test 0.85g/100g in flower, 0.95g/100g in young leaf. Among the carbohydrates contents, Manitol appeared that petal is contained to 1.32mg/g, was that 0.64mg/g is contained to young leaf. Amino acid 18 kinds were detached, Glutamic acid of them test most. Fatty acid was contained most petal or young leaf total linolenic acid by each 32.43, 65.15. petal and young leaf extract had antibacterial about Klebsiella pneumoniae and Staphylococcus aureus, and antibacterial effect was good in petal extract than young leaf. Petal extract displayed 85.6% and young leaf extract displayed 68.3% that do ethanol by solvent of DPPH Radical scavenger activity in petal and young leaf extract 1,000g/mL. Boiling water extraction of petal that result that investigated anti-inflammatory effect controlled IL (Interleukin)-8, IL-6 and secretion of TNF- as there is synonymy from HMC-1 cell that α is stimulated by PMA and A23187 in 10mg/mL. Change of color by dry method of petal was not big color change at air drying and freeze drying, but there were a lot of color changes that is dry that use dry oven. In the case of young leaf, when is freeze dry and dry oven than air dry, color change was low. Difference color change by young tea's tea manufactory was less by blanched treatment, steamed treatment, roasted treatment order. K, Ca, Mg result that extracted petal in Oriental cherry in 80℃ water does tea manufactory by freeze dried, Na was abstracted much tea that do tea manufactory by air dried. Time that extract of petal in Oriental cherry may have to abstract more than 5 minutes in abstraction side of inorganic matter. Was appeal that have better handle that become roasted treatment about 90 seconds from that become roasted treatment if do that young leaf tea become roasted treatment tea manufactory by effectively effluent processing mineral content. While wave and chromaticity of petal tea in Oriental cherry and direction that of petal tea in Oriental cherry does sensory evaluation are low, color of water was evaluated high. While it is evaluated high that young leaf tea does roasted treatment, chromaticity was underrated a little. But, fragrance is smell good, and color of water was many estimation such as green tea.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 14
• CONTENTS ... 24
• 목 차 ... 26
• 제 1 장 연구개발과제의 개요 ... 28
• 제 1 절 연구개발 목적과 범위 ... 28
• 제 2 장 국내외 기술개발 현황 ... 37
• 제 1 절 국내 기술 현황 ... 37
• 제 2 절 국외 기술 현황 ... 38
• 제 3 장 연구개발수행 내용 및 결과 ... 40
• 제 1 절 식용꽃의 성분 분석 및 안정성 연구 ... 40
• 1. 식품재료로서 국내에서 유통되고 있는 식용꽃의 종류와 특성 ... 40
• 2. 식용꽃 17종류의 화학성분 ... 52
• 3. 4종류 식용꽃 추출물의 총 페놀함량, 전자공여능, 항균성 및 세포독성 ... 64
• 4. 11종류 식용꽃 추출물의 항균성 및 항 알레르기 ... 72
• 제 2 절 식용꽃의 다수확, 고품질 생산체계확립 ... 90
• 1. 식용꽃 꽃베고니아 재배조건 개선 ... 90
• 2. 임파티엔스의 재배조건이 생육 및 개화에 미치는 영향 ... 109
• 3. 식용꽃 18종의 생산량과 병충해 방제 ... 136
• 제 3 절 식용꽃을 이용한 상품개발 ... 146
• 1. 꽃베고니아의 식용 및 이용성에 관한 연구 ... 146
• 2. 꽃베고니아에서 에탄올로 추출한 Anthocyanin 색소의 안정성 ... 170
• 3. 꽃베고니아를 이용한 상품개발 ... 181
• 4. 제라늄의 식용 및 이용성에 관한 연구 ... 200
• 5. 식용꽃의 식품첨가제, 시제품완성, 상품의 안정성 조사 및 최종 상품 개발 ... 218
• 6. 벚나무의 꽃과 유엽을 이용한 차 개발 ... 235
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 267
• 제 5 장 연구개발결과의 활용계획 ... 269
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 272
• 제 7 장 참고문헌 ... 273
• 끝페이지 ... 283