Manufacturing method of flower syrup using flower extract medicinal plant extract and fruit extract and uses thereof

摘要

The present invention relates to a method for manufacturing flower syrup, and to uses thereof, and more particularly, provides a method for manufacturing flower syrup, wherein the flower syrup is manufactured by mixing 4 to 6 wt% of a medicinal plant extract and 1 to 3 wt% of a fruit juice with 3 wt% of a flower extract and aging the mixture at the temperature of 1 to 5°C for 3 to 10 days. The method of the present invention can be applied to beverages, drinks, cocktails, dressings, sauces, desserts and the like by manufacturing syrups of flowers which have been limited to be used for cooking as real flowers or dried flowers. The syrup of the present invention can extract the flavor, color, and taste of edible flowers without loss and can be applied to saccharified and aged food such as sikhye and jocheong. In addition, the method of the present invention can be used in a new food material market by using syrup by applying a method for enhancing the functionality and preservability of the flower syrup by using a natural preservative such as stevioside.