KR100991539B1 - Bellflower Extract Containing Saccharide and Manufacturing Process thereof - Google Patents

Abstract

The present invention relates to a bellflower extract containing sugar and a method for producing the same. Steamed bellflower obtained by repeating the process of drying raw bellflower or steaming it, or a new bellflower extract that significantly improves the taste while providing unique benefits of bellflower by further aging and extracting sugars such as honey to hot-air-aged bellflower. And to a method for producing the same. The bellflower extract of the present invention can provide a wide range of consumer's unique beneficial ingredients comparable to ginseng and the like by drastically reducing the objectionability of the predator due to the smell peculiar to the traditional raw bellflower and the aryn or ugly taste. It has the advantage of providing new healthy foods with sweet and delicious flavors and flavors.

Bellflower, Extract, Sugar, Steaming, Hot Air Aging

Description

Bellflower Extract Containing Sugar and Its Manufacturing Method {Bellflower Extract Containing Saccharide and Manufacturing Process}

The present invention relates to a bellflower extract containing sugar and a method for producing the same. Steamed bellflower obtained by repeating the process of drying raw bellflower or steaming it, or a new bellflower extract that significantly improves the taste while providing unique benefits of bellflower by further aging and extracting sugars such as honey to hot-air-aged bellflower. And to a method for producing the same.

Bellflower Platycodon grandiflorum It is a dicotyledonous plant which is a perennial plant with a campanula. It is native to mountains and fields in Korea, Japan, China, etc., and reaches 40 to 100 cm in height. Other names are Kogyeong (苦 梗), Ko Gil-gyeong (,), Sandoraji, Dorat, Tungcho, Inverted period, Four-leafed green, Chinese medicine, Gilgyeongchae, Sangdu, Baekjak, Yeokdrug, Yeongdanghwa, and plantain. The roots are thick and fleshy flesh, and the stems grow straight and cut to produce white juice. The leaves are alternate, long oval or broad lancet with jagged edges, without petioles. The tip of the leaf is sharp and the bottom is wide. Leaf front is green, back is grayish blue, hairless, 4-7 cm long, 1.5-4 cm wide. Flowers bloom in July-August, light blue, white or purple, with bells spreading upwards, 4-5 cm in diameter, with 5 ends. The calyx is also divided into 5 pieces, and the branch is lanceolate. There are five stamens, one pistil, five ovaries, and five pistils. Fruits are granules, egg-shaped, ripened with calyx. Reproduction is good with seeds. In spring and autumn, roots are taken and eaten raw or as herbs. The main component of the bellflower is saponin, which is a medicinal herb, peeled or dried as root, and used in oriental medicine for dentition, lung fever, tonsillitis, and diarrhea. Bellflower is said that the white flowering hundred bellflower (for. Albiflorum), bellflower two-ply that is to fold (for. Duplex), white flowers blooming huingyeop ply bellflower bellflower (for. Leucanthum).

The bellflower is dried in its roots, called Gil-gyeong in Korean medicine, and has been used as a medicine to stop phlegm and cough. The herbal name is PLATYCODI RADIX. The bellflower root, which looks like ginseng root, is used in spring or autumn to dry in the sun for edible or medicinal use. The taste is spicy and bitter, and the nature is flat. Cough, phlegm, nasal congestion, asthma, bronchitis, pleurisy, sore throat, headache, etc. caused by a cold, the dosage is 6 to 12 g per day in the form of sugar, pill, powdered medicine. In general, Chinese medicine uses a combination of upper leaves, chrysanthemum, almonds, etc., to control the sputum is sticky and cough. However, it is known that people who have a chronic cough due to lack of fluid and should not take bloody cough.

Bellflower is particularly effective as an expectorant for drainage, expectorant, tonsillitis, milkweed, cough, purulent boil, asthma and pulmonary tuberculosis, and pleurisy, and is said to be used as a medicine instead of expensive ginseng. It is known that it is not effective.

The major pharmacological component of bellflower has been found to be triterpenoid-based saponins, which are effective in reducing phlegm by increasing bronchial secretion. Saponin, which is observed only in bellflower, is known to have various pharmacological effects such as calming, antipyretic, analgesic, antitussive, expectorant, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anticancer and gastric acid distribution.

In addition, the substances contained in the bellflower reduced the toxin production of the fungus, and when administered to experimental animals, not only promoted phagocytosis, but especially the inulin ingredient showed strong anticancer activity in anticancer experiments using mice. That's it.

The research on the efficacy of bellflower is mainly conducted by scientists in Korea and Japan. Until 2000, it has been mainly focused on pharmacological research on the anti-inflammatory effect and the ingredient analysis of bellflower.

Since then, the excellent efficacy of bellflower, such as hepatotoxicity protection and immune boosting, has been known to Korean scientists, and the potential for cancer prevention and anticancer activity has begun to emerge.

In vitro and animal experiments, the expression of inflammatory disease-related genes was significantly suppressed by bellflower extract, and it was recently discovered that there is a strong antioxidant effect.

In particular, as the activation of inflammation-related genes is known to play a very important role in the initiation of cancer, the anti-inflammatory action of bellflower indirectly shows the potent cancer prevention effect.

However, these bellflowers are difficult to be stored for a long time and should be consumed immediately after being collected, and may cause objections to the eater due to the peculiar smell and the arine taste or the heavy taste of the bellflower itself. Furthermore, in the case of reproducing bellflower, there is a problem that rarely causes a slight gastrointestinal disorder and is not provided to a wide range of consumers.

The present invention has been made to solve the above problems, a method of producing a bellflower extract to ripen and extract sugar, such as honey in steamed bellflower or hot air aged bellflower repeated the process of steaming and drying the raw bellflower The purpose is to provide.

In addition, another object of the present invention is to provide a bellflower extract prepared by the above production method.

Bellflower extract preparation method of the present invention to achieve the object as described above

(A) 150 to 280 parts by weight of sugar per 100 parts by weight of bellflower for the first aging for 15 to 30 days at 15 to 25 ℃;

(B) separating the first aged bellflower and placing it in a porous container or support and then aging second at 15 to 25 ° C. for 5 to 10 hours; And

(C) extracting the second aged bellflower with a solvent for 20 to 36 hours at 75 to 90 ℃

Characterized in that it comprises a.

In addition, the bellies of step (A)

(D) removing foreign matter on the bellflower surface;

(E) removing the shell of the bellflower;

(F) steaming the bellflower with steam for 1 hour 30 minutes to 3 hours at a temperature of 70 to 140 ° C .;

(G) drying the bellflower in the shade for 40 to 72 hours;

(H) steaming the bellflower with steam for 1 hour to 2 hours 30 minutes at a temperature of 70 to 140 ° C .;

(I) drying the bellflower for 20 to 36 hours in the shade; And

(J) repeating steps (H) and (I) three to seven times; And

(K) steaming the bellflower with steam for 1 hour to 2 hours 30 minutes at a temperature of 70 to 140 ° C

It is preferable that it is manufactured via.

In addition, the bellies of step (A)

(D) removing foreign matter on the bellflower surface;

(E) removing the shell of the bellflower;

(L) hot air ripening the bellflower for 120 to 350 hours at a temperature of 35 to 70 ℃;

(M) naturally drying the bellflower for 10 to 30 hours; And

(N) hot air maturing the bellflower for 20 to 48 hours at a temperature of 30 to 60 ℃

It is preferable that it is manufactured via.

In addition, the weight ratio of the second aged bellflower: the extraction solvent in the step (C) is preferably 1: 5 to 25.

In addition, the sugar in step (A) is preferably selected from the group consisting of honey, syrup, sugar syrup, caramel syrup and mixtures thereof.

In addition, the extraction solvent in the step (C) is preferably water.

On the other hand, the bellflower extract of the present invention is characterized in that it is produced by the above method.

The bellflower extract of the present invention can provide a wide range of consumer's unique beneficial ingredients comparable to ginseng and the like by drastically reducing the objectionability of the predator due to the smell peculiar to the traditional raw bellflower and the aryn or ugly taste. It has the advantage of providing new healthy foods with sweet and delicious flavors and flavors.

Hereinafter, preferred embodiments of the present invention will be described in detail. In addition, in the following description there are shown a number of specific details such as specific components, which are provided only to help a more comprehensive understanding of the present invention, it is common in the art that the present invention may be practiced without these specific details. It is self-evident to those who have knowledge of the world. In describing the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

To remove the peculiar smell of the bellflower and the rejection caused by the arine or sloppy taste, and to provide the beneficial ingredients of the bellflower itself as described above, steamed bellflower or steamed bellflower or hot air matured bellflower such as honey It is the biggest feature of this invention to provide the extract which further improved the taste and aroma by adding ripening sugar and extracting it.

Bellflower less than three years old is used as a side dish at home, bellflower less than 3 years old and less than 10 years old is classified as a medicine bellflower. In particular, more than 10 years of age is as effective as ginseng, so it is on the market under the nickname Jangsaeng Doraji.

The method for preparing bellflower extract of the present invention starts with the step of adding the bellflower to 150 to 280 parts by weight per 100 parts by weight of such bellflower and first aging at 15 to 25 ° C. for 15 to 30 days.

Through the first aging step, the sugar penetrates into the bellflower and is mixed and reacted with the bellflower inherent ingredients to provide a more rich flavor such as sweet aroma and taste.

If the first aging step is less than 15 days, the impregnation of the sugar is not made sufficiently, so that the improvement of flavor does not reach an appropriate level, and if it exceeds 30 days, the degree of improvement is insignificant compared to the period increase, and thus it is not economical.

The sugar is not limited as long as it can provide sweetness, but honey, syrup, sugar syrup, caramel syrup or a mixture thereof can be used, and in addition to providing sugar, honey can supply enzymes and vitamins necessary for ripening. More preferred. In the present invention, the amount of the sugar is preferably 150 to 280 parts by weight per 100 parts by weight of the bellflower, less than 150 parts by weight, the bellflower is not completely submerged, so that the sugar may not be sufficiently impregnated into the bellflower, on the contrary, if it exceeds 280 parts by weight Not only unnecessary waste may occur, but also hygiene problems may occur due to the continuous use of sugar.

Thus, the first aged bellflower is separated from the sugar and placed on a container or a porous support or separator formed with a plurality of holes at the bottom to remove the excess sugar that is not impregnated with the bellflower, and at the same time, the second ripening is performed. do.

Preferably, the second aging step is performed for 5 to 10 hours. If less than 5 hours, the excess sugar may not be sufficiently removed from the surface of the bellflower, which has undergone the first aging step. Aging is incomplete and the desired sweet and deep flavor is not sufficiently expressed. In addition, if the second aging step exceeds 10 hours, the economical efficiency is lowered as a result of unnecessary time extension, and inevitably consumes for a long time until a subsequent extraction step, thereby generating a double burden.

The bellflower matured as described above is extracted with a solvent for 20 to 36 hours at a temperature of 75 to 90 ℃ to obtain the bellflower extract of the present invention.

At this time, the extraction solvent may be alcohol, such as water, ethanol or methanol, ether, chloroform and mixtures thereof. Among these, except for water, the solvent must be re-dissolved in drinking water after the extraction, which is essentially passed through the removal step of the solvent.

If the extraction temperature is less than 75 ℃ or the extraction time is less than 20 hours, the bellflower component of the extract is not sufficiently enriched, it is difficult to implement a unique and flavorful flavor of the present invention. In addition, when the extraction temperature exceeds 90 ℃ or the extraction time exceeds 36 hours, there is a disadvantage in that the taste of tantalum or unpleasant blemishes occur in the extract.

The amount of the extraction solvent is preferably used 5 to 25 parts by weight per 100 parts by weight of the bellflower which has undergone the second aging step, if the amount is less than 5 parts by weight of the extraction solution is too high the extraction efficiency is reduced and the separate dilution process Unless you go through it, you will be disagreeing with the eater. In contrast, more than 25 parts by weight of the extraction solvent has an uneconomical disadvantage that the extract is too thin to require additional concentration.

On the other hand, the bellflower used in the bellflower extract of the present invention is more preferably subjected to a steaming and drying process in order to provide a good flavor to the caterpillar.

The steamed bellflower of the present invention, in the process of collecting the bellflower, begins with the removal of foreign substances such as soil remaining on the surface, which is added to the step of removing the shell after removing the surface soil. Can be rough. This can provide a more hygienic bellflower to the eater, there is an advantage to reduce the rejection of the eater having a rejection in eating the shell.

The bellflower, which had been removed from the surface and the outer shell, was then steamed with steam for 1 hour 30 minutes to 3 hours at a temperature of 70 to 140 ° C.

At this time, the steaming process may be performed by adding water to the bottom of a common container, and forming a separator plate provided on the surface of the water, and placing the bellflower on the water surface and closing the lid. It is more preferable in terms of efficiency to carry out in a steamer, a pressure cooker and the like.

If the steaming temperature is lower than 70 ℃, the bellflower is not sufficiently steamed to remove the smell and taste peculiar to the bellflower, and if it exceeds 140 ℃, the surface becomes dim when steamed for a long time, and the merchandise is inferior. More preferably, it is effective to steam at 80-120 degreeC.

In addition, if the steaming time is less than 1 hour 30 minutes, the bellflower may not be sufficiently steamed, which may leave an arid or stiff taste. If the steaming time is more than 3 hours, the steaming may be excessive and the drying time may be unnecessarily extended later. do.

Next, the steamed bellflower is dried in the shade for 40 to 72 hours. A well-ventilated shade is preferable, and in the case of indoors, it is also possible to artificially apply wind using a fan or a hot fan, and use a separate dryer. It may be.

If the drying time is less than 40 hours, the drying is not made sufficiently, so the risk of deterioration during long-term storage increases, and if it exceeds 72 hours, there is a problem that the subsequent steaming time is unnecessarily extended. More preferably, it is effective to dry for 45 to 60 hours.

This first steamed and dried bellflower is again steamed for 1 hour to 2 hours 30 minutes at a temperature of 70 to 140 ° C., preferably 80 to 120 ° C., and then dried in the shade for 20 to 36 hours. Specific methods of steaming and drying are the same as those in the first steaming and drying step.

Even if the second steaming time was shortened by about 30 minutes from the first steaming time, steaming bellflower used in the present invention could be obtained, and considering the matters that steaming and drying should be repeated, the overall process efficiency was improved.

In addition, the secondary drying time was also shortened by about half compared to the primary drying time, which also results in improved process efficiency. More preferably, secondary drying of 20 to 30 hours is effective.

By repeating these secondary steaming and drying steps 3 to 7 times, the steaming bellflower for use in the present invention is obtained. As the steaming and drying steps are repeated, lowering the water content of the bellflower enables long-term storage, increases the content of various beneficial ingredients and promotes the generation of new beneficial ingredients, as well as of the intermediate components causing side effects. Can be reduced. Furthermore, it is possible to improve the smell and taste and to prevent some side effects of ingestion.

If the number of repetitions of the second steaming and drying steps is less than three times, the efficacy of steaming bellflower used in the present invention cannot be sufficiently expected, and even more than seven times, the degree of efficacy improvement is insignificant, which is disadvantageous from an economic point of view.

The steaming bellflower, which is repeatedly subjected to the secondary steaming and drying steps, is impregnated with the above-mentioned sugars by steaming again for the second steaming step, that is, 1 hour to 2 hours 30 minutes at 70 to 140 ° C.

On the other hand, the bellflower used in the bellflower extract of the present invention may include hot air matured bellflower instead of undergoing the steaming step as described above. Specifically, the raw bellflower, which has undergone the washing and peeling steps described above, may be hotly aged at 35 to 70 ° C. for 120 to 350 hours to obtain a raw bellflower extract or a bellflower extract having a different flavor from the steamed bellflower described above.

If the hot air aging temperature is less than 35 ℃ or less than 120 hours, the bellflower is not fully matured and the odor and taste peculiar to the bellflower cannot be completely removed, and if the temperature exceeds 70 ℃ or the time exceeds 350 hours, This results in excessive aging as well as unnecessarily prolonging the drying time in the future.

Next, the steamed bellflower is allowed to dry naturally for 10 to 30 hours, and the airy shade is preferable, and in the case of indoors, a fan may be used. If the drying time is less than 10 hours, the drying is not made sufficiently, so the risk of deterioration during long-term storage increases, and if the time exceeds 30 hours, there is a problem that the subsequent steaming time is unnecessarily extended.

The bellflower, which has undergone the natural drying process, is hot-air aged at 30 to 60 ° C. for 20 to 48 hours and then used for preparing the bellflower extract of the present invention. The above-described problems may occur when the temperature is out of the temperature range and the time range, and it is preferable to operate within the above range.

Example

Example  1-1: Raw Bellflower + Honey

1 kg of bellflower was prepared to remove soil from the surface, and then the shell was removed. It was impregnated with 2 kg of honey (seed honey) and aged first at 20 ° C. for 25 days. The first aged bellflower was separated from the honey and placed at a temperature of 20 ° C. for 8 hours on a grill supported by a bowl for second ripening. The second aged bellflower was put in 15 kg of water at 85 ° C. and extracted for 30 hours to obtain a bellflower extract of the present invention.

Example  1-2: raw bellflower + starch syrup

The same process as in Example 1-1, but the same amount of starch syrup (Ottogi) was used instead of the honey.

Example  1-3: raw bellflower + Sugar syrup

The same procedure as in Example 1-1, but the same amount of sugar syrup (morning) was used instead of the honey.

Example  1-4: raw bellflower + Caramel Syrup

The same procedure as in Example 1-1, but the same amount of caramel syrup (morning) was used instead of the honey.

Example  2-1: Steaming  Bellflower + Honey

The same procedure as in Example 1-1 was performed, but the bellflower mixed with honey was prepared through the following process before mixing. 1 kg of bellflower was prepared to remove soil from the surface, and then the shell was removed. Then, 5 liters of water was poured into the steamer, and a separator plate having legs was installed inside the steamer so that the separator plate was on the water surface, and then the lid was heated. After the water began to boil, the bellflower was placed on a separator plate and heated for 2 hours and 30 minutes. At this time, the temperature inside the steaming pot was maintained almost uniformly at 95 to 98 ℃. The steamed bellflower was dried in a well ventilated shade for 56 hours. The dried bellflower was again placed on a separator plate inside the boiling steamed water and the steamed rice was heated for 2 hours. Secondly steamed bellflower was likewise dried in a well ventilated shade for 30 hours. The steaming and drying process was repeated six times, and again the water was put on a separator plate in a boiling steamer and the steamer was heated for 2 hours to obtain a steaming bellflower for use in the present invention.

Example  2-2: Steaming  + Syrup

The same process as in Example 2-1, but the same amount of starch syrup (Ottogi) was used instead of the honey.

Example  2-3: Steaming  + Sugar syrup

The same process as in Example 2-1, but the same amount of sugar syrup (morning) was used instead of the honey.

Example  2-4: Steaming  + Caramel Syrup

The same process as in Example 2-1, but the same amount of caramel syrup (morning) was used instead of the honey.

Example  3-1: Hot Air Aging Bellflower + Honey

After the same process as in Example 1-1, the bellflower mixed with honey was prepared through the following process before mixing. 1 kg of bellflower was prepared to remove soil from the surface, and then the shell was removed. The bellflower was first aged at 60 ° C. for 270 hours with hot air, and then naturally dried for 20 hours, and further aged at 50 ° C. for 35 hours with second hot air to obtain hot air aged bellflower.

Example  3-2: hot air ripening bellflower + starch syrup

The same process as in Example 3-1, but the same amount of starch syrup (Ottogi) was used instead of the honey.

Example  3-3: Hot Air Aged Bellflower + Sugar syrup

The same process as in Example 3-1, but the same amount of sugar syrup (morning) was used instead of the honey.

Example  3-4: Hot Air Aged Bellflower + Caramel Syrup

The same procedure as in Example 3-1, but the same amount of caramel syrup (morning) was used instead of the honey.

Test Example

To 30 sensory test group having an age distribution of the following Table 1 to chew the smell of conventional bellflower, and then rinse the mouth with cold water, and then to smell and drink the bellflower extract of the present invention. It is shown in Table 2 below how the smell of the common bellflower and how the odor and arid taste are reduced.

age 10-19 20-29 30-39 40-49 50-59 Number of people 5 5 9 9 5

Drastically reduced A slight decrease No change Example 1-1 22 7 One Example 1-2 19 8 3 Example 1-3 20 8 2 Example 1-4 21 7 2 Example 2-1 27 3 - Example 2-2 24 4 2 Example 2-3 25 4 One Examples 2-4 25 3 2 Example 3-1 25 5 - Example 3-2 22 5 3 Example 3-3 23 6 One Example 3-4 23 6 One

As can be seen in Table 2, the sensory inspection group reported that the peculiar smell and arine taste and stiff taste of the general raw bellflower were hardly expressed in the extract of the present invention, and were able to feel sweet and delicious flavor and taste. Many. In particular, it was found that the palatability of the low age group significantly increased, and this tendency was more prevalent in Example 2, which was repeated in the steaming and drying stages, and in the case of using honey among sugars.

Although the above has been illustrated and described with respect to the preferred embodiments of the present invention, the present invention is not limited to the specific embodiments described above, those skilled in the art without departing from the gist of the present invention various modifications Of course, implementation is possible. Accordingly, the scope of the present invention should not be construed as being limited to the above-described embodiments, but should be determined by equivalents to the appended claims, as well as the following claims.

Claims (7)

delete delete (A) 150 to 280 parts by weight of sugar per 100 parts by weight of bellflower for the first aging for 15 to 30 days at 15 to 25 ℃; (B) separating the first aged bellflower and placing it in a porous container or support and then aging second at 15 to 25 ° C. for 5 to 10 hours; And (C) extracting the second aged bellflower with a solvent for 20 to 36 hours at 75 to 90 ℃ Including, The bellflower of step (A) (D) removing foreign matter on the bellflower surface; (E) removing the shell of the bellflower; (L) hot air ripening the bellflower for 120 to 350 hours at a temperature of 35 to 70 ℃; (M) naturally drying the bellflower for 10 to 30 hours; And (N) hot air maturing the bellflower for 20 to 48 hours at a temperature of 30 to 60 ℃ Method for producing bellflower extract, characterized in that it was prepared through. The method according to claim 3, Method of producing a bellflower extract, characterized in that the weight ratio of the second aged bellflower: extraction solvent in the step (C) is 1: 5 to 25. The method according to claim 3, Sugar in the step (A) method of producing bellflower extract, characterized in that selected from the group consisting of honey, syrup, sugar syrup, and caramel syrup. The method according to claim 3, Method of producing a bellflower extract, characterized in that the extraction solvent in the step (C) is water. Bellflower extract prepared by the method of claim 3.