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µå¶óÀÌÇãºê »ó¼¼¼³¸í | |
»óÇ°¸í | È÷ºñ½ºÄ¿½º(Hibiscus flowers organic) |
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INCI | Hibiscus sabdariffa |
¿ø»êÁö | ÀÌÁýÆ® |
Á¦Ç°ÀÇ À¯·¡ | õ¿¬ |
¼º»ó | °ÇÁ¶µÈ Çãºê ²ÉÀÙ |
¼ºÁú | ³ìÁö ¾ÊÀ½ |
ÇâÃë | Çãºê ƯÀ¯Çâ |
À§ÇèÁö¼ö | |
¿ëµµ | ºñ´© ÷°¡¹° ¹× ÆÃó¿ë |
±ÇÀå »ç¿ë·® | ºñ´© : 1~Àû´ç·®% ÆÃó·ù : 1~2%(Çãºê) / 2:10ºñÀ² |
Á¦Ç°Æ¯¼º | *¼ººÐ : The tart taste of hibiscus is due to is content of 15 to 30% plant acids, including citric, malic, and tartaric acids. The wine-red color of the tea is the to anthocyans, including delphinidins and cyanidins. In tea, the herb yields mucilage and pectins. Â÷ÀÇ ¿ÍÀÎ ºÓÀº»öÀº µ¨ÇǴϵò°ú ½Ã¾Æ´ÏµòÀ» Æ÷ÇÔÇÏ´Â ¾ÈÅä½Ã¾Æ´Ñ ¶§¹®ÀÌ´Ù. Â÷Áß¿¡ È÷ºñ½ºÄ¿½º Çãºê´Â °í¹«¿Í ÆåƾÀ» »ý»êÇÑ´Ù. ¡Ø¾ÈÅä½Ã¾Æ´ÑÀº ¾ÈÅä½Ã¾Æ´ÑÀº Çö󺸳ëÀ̵å°è(Ç×»êÈ ¼ººÐ Áß °¡Àå °·ÂÇÑ °è¿ÀÌ ¹ÙÀÌ¿À Çö󺸳ëÀÌµå °è¿À̸ç ÀÌ °è¿¿¡´Â ¾ÈÅä½Ã¾Æ´Ñ, ³ìÂ÷¿¡ ¸¹Àº Ä«µ¥Å², ÇÁ·ÎÆú¸®½º¿¡ ¸¹Àº ÈĶ󺸳ëÀ̵åµîÀÌ ÀÖ´Ù) »ö¼Ò·Î µ¿¸Æ¿¡ ħÀü¹°ÀÌ »ý±â´Â °ÍÀ» ¸·¾Æ ÇǸ¦ ¸¼°Ô ÇÏ¸ç ½ÉÀå Áúȯ°ú ³úÁ¹Áß À§ÇèÀ» °¨¼Ò½ÃŲ´Ù. ¶ÇÇÑ °·ÂÇÑ Ç×»êÈ ÀÛ¿ë°ú ³ëȹæÁö ±â´ÉÀ» °¡Áø ¾ÈÅä½Ã¾Æ´ÑÀº °·ÂÇÑ ¼Ò¿° ÀÛ¿ë°ú ½ÉÀ庴¿¹¹æ, ³ëȹæÁö È¿´ÉÀÌ ¹àÇôÁö¸é¼ °Ç°¹°Áú·Î °¢±¤¹Þ°í ÀÖ´Ù. Ã˱ÔÈ(üÜõ¹Ðü£), »Ñ¸®¸¦ ȲÃ˱ԱÙ(üÜõ¹ÐÐÆ), Á¾ÀÚ¸¦ ȲÃ˱ÔÀÚ(üÜõ¹Ðí)¶ó´Â ¾àÀç·Î ¾´´Ù. ȲÃ˱ÔÈ´Â ÅëÁõ ¶§¹®¿¡ ¼Òº¯À» Àß ¸øº¸´Â Áõ¼¼¸¦ Ä¡·áÇÏ°í Á¾±â¡¤¾Çâ¡¤È»ó¿¡ ¿Ü¿ëÇϸç, ȲÃ˱ԱÙÀº ÀÓÁú¡¤À¯Áó ºÐºñ ºÎÁ·¡¤º¼°Å¸®¿°¡¤Á¾±â¿¡ È¿°ú°¡ ÀÖ°í ÀÌ´¢ ÀÛ¿ëÀÌ ÀÖÀ¸¸ç. ȲÃ˱ÔÀÚ´Â ¼Òº¯À» Àß ÅëÇÏ°Ô ÇÏ°í À¯Áó ºÐºñ¸¦ ÃËÁøÇϸç Ÿ¹Ú»ó¿¡ °¡·ç¸¦ ³»¾î ¼ú¿¡ Ÿ¼ ¸¶½Å´Ù. |
ÁÖÀÇ»çÇ× | ½À±â¸¦ ÁÖÀÇÇØÁÖ¼¼¿ä |
º¸°ü¹æ¹ý | ½Ç¿Âº¸°ü(ÅëdzÀÌ Àß µÇ°í ¼´ÃÇÑ °÷) |