KR102012217B1 - Method for Manufacturing Allium hookeri Sap - Google Patents

Abstract

The present invention is purified by combining a method of heating and extracting water and ethanol or a mixture of them and acupuncture method of the three flavors having a pungent taste and aroma, to reduce the rejection of intake while minimizing the loss of useful components of the three It relates to a manufacturing method of.
In the present invention, three extracts are heated and extracted from water, ethanol or a mixture thereof to prepare three extracts having high antimicrobial and antioxidant activity, and the three extracts are mixed with three sugar extracts, which have three strong flavors and aromas, and three extracts. Because of the high antibacterial and antioxidant activity, the three extracts are not easily deteriorated even after long-term storage, the taste and aroma are purified, reducing the rejection of ingestion while maintaining the original efficacy of the three.

Description

Method for Manufacturing Allium Extracts {Method for Manufacturing Allium hookeri Sap}

The present invention is purified by combining a method of heating and extracting water and ethanol or a mixture of them and acupuncture method of the three flavors having a pungent taste and aroma, to reduce the rejection of intake while minimizing the loss of useful components of the three It relates to a manufacturing method of.

Allium hookeri , also called root leek, is a perennial herb of the family Liliaceae, and it has three flavors of sweet, spicy, and bitter, and is named Samchae (三 菜). Contains valine, isoleucine, methionine, threonine, threonine, lysine, phenylalanine, tryptophan, histidine, vitamins A, C, nitrogen High in phosphoric acid, iron, manganese and zinc, especially sulfur and saponin.

It is known that three kinds of dietary sulfur components are contained more than garlic, and because of the smell of sulfur, animals are also avoided, so they are not harmed by wild animals even when they are not fenced.

Depending on the type of dietary sulfur, alpha and gamma (psychiatric disorders: dementia, psychosis), beta (cancer or chronic diseases: diabetes, hypertension, hypotension), delta (skin diseases: defoliants, psoriasis skin, atopic dermatitis), lambda and mu (Immune System Enhancement) In addition to the efficacy of liver function and detoxification is closely related to the ginseng, it contains only the beta sulfur component, it is known that all three of the three sulfur contained.

Sulfur is one of the eight nutrients that make up the human body, which increases bone density in bones, prevents osteoporosis, improves rheumatoid arthritis, and acts as an adhesive that binds skin tissues together to maintain skin elasticity and cells. By activating the tissues, black mushrooms and blemishes become thinner, and the skin whitening effect is excellent.

In addition, sulfur has the function of decomposing cholesterol and lipid peroxide, which is the main cause of narrowing blood vessel wall, and it is effective in hyperlipidemia, arteriosclerosis and thrombosis, and it has high antioxidant activity to remove inflammation and sterilization in the body and constipation with diuretic effect. It is known to have an inhibitory effect.

As mentioned above, the sulfur required by the human body is not produced in the body, so it should be ingested through food or the like, but the intake amount through meals usually does not reach the recommended daily intake, and it is a sulfur-containing or functional food made from sulfur-rich foods. Although it is distributed in the market, even though sulfur is legalized or processed into sulfur-containing foods, sulfur has a disadvantage of causing strong stomach irritation when ingested due to the strong weakness of sulfur. It's working.

In order to solve this problem, Korean Patent Publication No. 1653537 describes Aspergillus orizaae. Oryzae ), Saccharomyces ellipsoideus and Saccharomyces cerevisiae , one or more yeasts grown from concentrated powders and fruit enzyme concentrates, and then aged and dried. To improve the fishy smell and disgusting taste.

The present invention improves the anti-oxidant activity of the active ingredient and promotes intestinal absorption by improving fermentation techniques and improving the fishy smell and disgusting taste of the three, and by changing the glycosides contained in the three into non-saccharides using the enzyme-yeast complex To provide.

In addition, Korean Laid-Open Patent Publication No. 2016-0013389 discloses the three flavors are heated at a high temperature and then fermented by inoculating with lactic acid bacteria extracted from kimchi to purify the strong taste of the three, reducing the rejection of ingestion, and containing the three contained in the three by fermentation. It provides an effect of improving the human absorption rate of the saponin contained in the three while increasing the extraction amount of the ingredients.

However, since sulfur susceptible to fermentation of yeast or lactic acid bacteria due to its antibacterial activity, it is not easy to reduce three strong flavors by fermentation technique. In addition, sulfur is a form in which sulfonyl group has two methyl groups. Fermentation may decompose the organic matter of sulfur in sulfur, and may reduce the efficacy as sulfur.

Therefore, fermentation of three vegetables can decompose the organic matter of plant cells and conceal the strong taste of dietary sulfur due to the masking effect of fermentation products. However, this effect is insufficient to purify the three strong tastes. There is a disadvantage that the effect of dietary sulfur is reduced.

The present invention has been made to solve the above problems, to provide a method for producing three extracts that can purify the strong taste and aroma by dietary sulfur while maintaining the efficacy of the dietary sulfur contained in the three.

In order to solve the above problems, the present invention comprises the steps of steaming for 10-30 minutes after washing three and separating leaves and roots; Spraying the separated leaves and roots at a temperature of 50-60 ° C., respectively, for 10-30 seconds while drying the three leaves; Preparing a mixture by mixing 1 to 10 parts by weight of the dried three leaves, 1 to 10 parts by weight of dried three roots and 1 to 3 parts by weight of rice, to 100 parts by weight of water, ethanol or a mixture thereof; Heating the mixture at 90 to 100 ° C. for 100 to 150 minutes and then filtering to prepare three extracts from which solids are removed; Washing three outposts and soaking in vinegar for 50-100 seconds and scooping out; 80-120 parts by weight of sugar is added to 100 parts by weight of the three outposts immersed in the vinegar and aged in a sealed state, and then filtered to remove solids. The ripening is mixed with 40-60% by weight of the sugar mixture in three outposts. And then aged for 40 to 60 days to prepare the three sugar solution in the process of mixing the remainder of the sugar mixture and aged for 40 to 60 days; And mixing 80 to 120 parts by weight of the three sugar acupuncture to 100 parts by weight of the three extracts.

At this time, the drying is preferably dried for three to three hours and three to three roots for 20 to 25 hours.

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In the present invention, three extracts are heated and extracted from water, ethanol or a mixture thereof to prepare three extracts having high antimicrobial and antioxidant activity, and the three extracts are mixed with three sugar extracts, which have three strong flavors and aromas, and three extracts. Because of the high antibacterial and antioxidant activity, the three extracts are not easily deteriorated even after long-term storage, the taste and aroma are purified, reducing the rejection of ingestion while maintaining the original efficacy of the three.

The present invention prepares three extracts by drying three leaves and roots, and mixing three extracts heated and extracted from water, ethanol or a mixture thereof with three sugars and aged three sugar salivate.

First, three washes are clean, and the leaves and roots are separated and dried, respectively, these dried leaves and roots are mixed and extracted by heating in water, ethanol or a mixture thereof.

In addition to the useful components, three already strong and already off-flavor (취) is necessary to reduce the odor and off-flavor in order to eat the three, the three is already caused by the volatile compounds contained in the three are volatile Since the powder is removed by heating, in the present invention, the three are first dried to reduce the odor and to remove odor.

The drying is dried at a low temperature of 50 ~ 60 ℃ so as not to destroy the useful components of the three, in order to make the moisture content of the dried leaves and roots thin, the three leaves are dried for 18 to 22 hours, the relatively thick three roots 20 It is preferable to dry for ˜25 hours.

Three leaves and roots contain many functional ingredients of saponins and polyphenols, and these components are easily destroyed by heat during drying, so they are dried at a low temperature of 50-60 ℃ to prevent component destruction. Since the three leaves contain more of the functional ingredient, the thin three leaves are dried for a shorter time than the thick three roots.

It is preferable to steam three leaves and roots before drying in order to further reduce the odor and odor of the three, more preferably steaming for 10 to 30 minutes, thin three leaves steaming and thick three roots for 10 to 20 minutes. It is most preferable to steam for 20 to 30 minutes. When steaming three steams, steam at 100 ℃ relaxes the three tissues, releases the fibers, and removes odor and odor accompanied by high temperature heat and evaporating steam. When the tissue is relaxed in a dry state, the nutrients and odors of the three insides may be further removed.

The dietary sulfur contained in the three is an organic sulfur of methyl sulfonyl methane, which has a melting point of 109 ° C. Therefore, it is not dissolved by steam at 100 ° C during steaming and is not lost by steaming. After separating the leaves and roots or separating the three leaves and roots, steaming can be selected.

However, as the moisture vaporizes and escapes during drying, the three tissues may contract again, slowing down the removal of three already and off-flavors.To prevent this, spray water on three leaves and roots during drying for 10-30 seconds. It is preferable to continue drying after supplying moisture, and the moisture penetrates into the dried three tissues, relaxes the tissues, and then removes them with the three already and off-flavor components while evaporating by dry heat.

Next, 1 to 10 parts by weight of the dried three leaves and 1 to 10 parts by weight of the dried three roots are mixed with 100 parts by weight of water, ethanol or a mixture thereof, and heated at a temperature of 90 to 100 ° C. for 100 to 150 minutes, followed by filtration. To prepare three extracts from which solids were removed.

The dietary sulfur contained in the three is not toxic compared to the legal sulfur, has a high digestive absorption rate, and is a powerful antioxidant that prevents DNA damage and improves immunity due to its anti-inflammatory and antibacterial effects, but it can be consumed by consumers due to its irritating taste and flavor. It has the disadvantage of causing a sense of rejection.

In order to solve this disadvantage, it is preferable to add rice (rice grains) during heat extraction, and when the rice is heated and extracted, the rice is heated while the rice is heated and the rice water is adsorbed. It adsorbs the fragrance and improves the taste by offsetting the strong taste and aroma with the gentle taste of rice water.

In addition, the molecular movement of water or ethanol is active by heating, and the rice is also actively moving in accordance with the movement of water or ethanol molecules. It can quickly elute in water or ethanol.

The rice is preferably added 1 to 3 parts by weight of water, ethanol or 100 parts by weight of a mixture of them, if the addition amount of the rice is less than 1 part by weight of the production of the rice water is insufficient, three strong flavors in three extracts and When the amount of fragrance remains much and exceeds 3 parts by weight, the production of rice water is excessive, the three extracts become turbid and the taste is not clear, and the marketability is lowered. The rice is removed together with the three solids in the process of extraction and filtration.

Next, the three outposts (leaves and roots) are washed thoroughly, mixed with sugars, and aged in a sealed state to prepare three-dough sap solution, 80-120 parts by weight per 100 parts by weight of three outposts are mixed, and then 80 days or more. Preferably aged 80 to 120 days, when the sugar content is less than 80 parts by weight or the maturation period is less than 80 days, three of the useful components are not sufficiently eluted in the sugar solution, sugar content of the sugar solution is too high if the sugar content exceeds 120 parts by weight It is undesirable because the juice becomes too sweet.

When three vegetables are mixed with sugar and matured, the sulfur content of the three reacts with the organic substance of the sugar to produce pentathione acid.The pentathione acid has a bactericidal action. You can get the effect.

Three microbes contain various microorganisms such as various bacteria, and even if the three washes clean, foreign substances such as dust are removed, but microorganisms may remain. These microorganisms cause abnormal fermentation during the acupuncture process or are contained in the final product three samchae juice. Sealing and packing the essences may also cause fermentation or decay in the packaging, resulting in swelling of the packaged product.

Therefore, it is necessary to completely sterilize the microorganisms that can be included in the three vegetables, and the three extracts are automatically sterilized because they are heated to high temperature during the manufacturing process. After dipping in, it is preferable to take out and mix with sugar.

Vinegar has a bactericidal function and kills microorganisms, and immersing three in vinegar can shorten the acupuncture time by dissolving or softening the three cell membranes. In addition, vinegar gives the effect of purifying the strong taste and aroma of the three.

The immersion is preferably carried out for 50 to 100 seconds, less than 50 seconds, the microorganisms may not be sufficiently killed, and if more than 100 seconds, the three may be so receded that the remaining in the vinegar may not be recovered, In addition, there is a fear that the three active ingredients are eluted in vinegar and lost.

In addition, when added to the rice during heating extraction, the rice water dissolved in the three extracts adsorb the scent of vinegar can be eaten without a sense of rejection of vinegar.

During ripening, the sugar is often mixed until it is completely dissolved, and then the container is intermittently shaken so that the three useful components are sufficiently eluted in the solution by osmotic pressure. When the ripening is completed, the three sugar solution is prepared by removing solids by filtration.

It is necessary to shorten the maturation time by shortening the maturation time, because it takes a lot of aging time of 80 days or more for the production of three sugar acupuncture solution. It is preferable to divide the sugar to be divided into two and mix with three.

In other words, 40 to 60% by weight of the sugar mixture is first mixed with three, and then mixed intermittently while standing in the sealed state for 40 to 60 days, and then mixed with the rest of the sugar content (40 to 60% by weight) again in the sealed state. While still standing for 40 to 60 days, shake the container intermittently to prepare three sugar solution.

As described above, when the three sugars are preliminarily immersed in three sugars, the three liquids flow out from the inside of the three liquids by osmotic pressure, and the relatively less mixed sugars are dissolved in the three liquids to form a solution. After mixing, the added sugar becomes a solution in three sugar liquids rapidly, and extracts three useful components in the solution quickly, thereby reducing the production period of three sugar solution.

Since the microorganisms may not be completely killed in the sap solution, the prepared three sap solution may be boiled to reliably kill the bacteria.

The pentathiic acid produced in the three sugar acupuncture solution is gradually decomposed when heated and loses sterilizing power. In the present invention, by adding sugar in the preparation of the sugar acupuncture solution which does not undergo a heating process without adding sugar in the three- extraction extract which is subjected to a long heating process Since the pentathiic acid is produced and mixed with three extracts, the pentathiic acid is maintained without being decomposed in the three extracts, and the shelf life of the extract is high.When boiling the salivary solution for removing bacteria, it is boiled within the shortest time to decompose It is preferable to minimize and it is more preferable to remove the germs of sugar solution liquid by using ultraviolet sterilization or high frequency sterilization without heat.

Next, the three extracts 80 to 120 parts by weight of the three extracts were prepared in 100 parts by weight of the three extracts prepared above to prepare the three extracts.

Three extracts heated by three extracts have three flavors and aromas stronger than three sugars prepared by mixing the three with sugars. When the three extracts are mixed with the three extracts, the strong taste and aroma of the three extracts are the three extracts. Due to softening and sweetness of the sugar acupuncture can offset the arine taste of dietary sulfur contained in the three can increase the palatability of the three.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples, and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

Three leaves were washed thoroughly, the leaves and roots were separated, and the three leaves were dried at 55 ° C. for 20 hours and the three roots were dried at 55 ° C. for 22 hours.

15 liters of water, 500 g of the dried three leaves and 500 g of the dried three roots were put in a heating container, and heated at 95 ° C. for 2 hours to extract hot water, followed by filtration with a sieve to prepare solid extracts. .

The three outposts (roots and leaves) were washed clean and drained, and then 3 cm of glass jars were put in a glass jar and sugar was added to it. This process was repeated repeatedly so that the three outposts and sugar were stacked on top of each other. A large amount of sugar was added so that it was completely covered, and the lid was closed and settled for 100 days, and the three outposts and the sugar used were about the same weight ratio.

The first one month after stationary, the mixture was stirred upside down with a stick, and then the glass jars were shaken so that the three outposts and sugar were well mixed. After 100 days, the contents of the glass jars were filtered with a fine sieve, and the solid solution was removed. Was prepared.

The three extracts and three sugar solution were mixed in the same weight ratio to prepare the three extracts.

<Example 2>

After putting the water in the steamer and supporting the saucer, three clean outposts were placed on the saucer and covered with a lid and heated. The steam was raised, and after 20 minutes, three leaves were taken out to separate leaves and roots.

The three extracts were prepared in the same manner as in Example 1, except that the three extracts were prepared by drying, hot water extraction, and filtering the steamed three leaves and roots.

<Example 3>

In Example 1, 10 hours after the start of drying (three leaves) and 11 hours (three roots) after the start of drying the leaves and roots evenly spraying the leaves and roots for 20 seconds, except that it continues to dry Was prepared in the same manner as in Example 1 three extract.

<Example 4>

In Example 1, three extracts were prepared in the same manner as in Example 1, except that 300 g of rice grains were added to water during hot water extraction.

Comparative Example 1

In Example 1, three sugar solution was prepared without producing only three extracts.

Comparative Example 2

In Example 1, three extracts were prepared and only three sugar solution was prepared.

Test Example 1 Antibacterial Activity Analysis

The three extracts, extracts and sugar solution prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were stored at room temperature for 3 days and then analyzed for antimicrobial activity.

The Staphylococcus aureus (Staphylococcus aureus ATCC 6538) is adjusted such that after incubation by diluting the initial bacterial culture bacteria number 10 ⁵ ~ 10 ⁶ CFU / ㎖ in the liquid medium was used for testing.

The test bacteria were added to 20 ml of the sample in each group, and the number of bacteria at the initial bacterial count and at room temperature for 1 day was measured. The process of neutralization using D / E Neutralizing Broth (MB-D0862) at the initial dilution step was performed. The bacterial count was measured using a TSA (triptic soy agar) medium.

The number of bacteria and the rate of bacterial reduction were calculated based on the following formula and shown in Table 1.

* Number of bacteria = colony × dilution

* Bacterial Reduction (%) = {(Initial Bacterial Count-Number of Bacteria after Day 1) / Initial Bacterial Count} × 100

Antimicrobial Activity Assay Early bacterial count
(CFU / mL) Number of bacteria after 1 day
(CFU / mL) Bacterial reduction rate
(%) Example 1 5.5 × 10 ⁵ 4.8 × 10 ² 99.91 Example 2 5.6 × 10 ⁵ 3.5 × 10 ² 99.94 Example 3 5.4 × 10 ⁵ 4.1 × 10 ² 99.92 Example 4 5.8 × 10 ⁵ 2.7 × 10 ² 99.95 Comparative Example 1 5.7 × 10 ⁵ 1.5 × 10 ² 99.97 Comparative Example 2 5.9 × 10 ⁵ 6.7 × 10 ⁴ 88.64

In Table 1, the bacterial reduction rate of Examples 1 to 4 and Comparative Example 1 was> 99.9%, which is the antibacterial activity of the sulfur components contained in the three extracts and the three extracts and the bactericidal action of pentathiate in the three extracts. It seems to be due to.

The bactericidal rate of Comparative Example 1 composed only of three extracts was measured to be higher than that of Example, and the bacterial reduction rate of Comparative Example 2 composed only of three saucy solution was measured to be the lowest. It can be seen that this is added to the sterilizing power of pentathiic acid in the sugar solution, but the culture of the bacteria is promoted due to the sugar component is judged that the overall antimicrobial activity is reduced.

Therefore, when the three sugar solution is mixed with the three extracts as in the present invention, the bacterial reduction rate is slightly lowered, but the strong taste and aroma of the three are expected to be purified to some extent by showing the high antibacterial activity over 99.9%.

Test Example 2 Antioxidant Activity Analysis

The three extracts, extracts and sugar solution prepared in Examples and Comparative Examples were stored for 3 days and then analyzed for antioxidant activity by measuring DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability.

After mixing 0.2 ml of 60 μM DPPH (1,1-diphenyl-2-picryl hydrazyl) methanol solution in 0.2 ml of each group, the reaction was carried out in a dark place for 15 minutes, and then the absorbance was measured at 517 nm.

For the blank test, 70 vol.% Methanol was used instead of the sample, and the control was measured for absorbance using 70 vol.% Methanol instead of DPPH methanol solution. DPPH radical scavenging ability was calculated according to the following equation. The results are shown in Table 2.

* DPPH radical scavenging activity (%) = {1- (absorbance of sample-absorbance of control) / absorbance of blank test} × 100

Antioxidant Activity Assay DPPH radical scavenging activity (%) Example 1 67.4 Example 2 65.8 Example 3 68.1 Example 4 69.3 Comparative Example 1 71.5 Comparative Example 2 57.4

As shown in Table 2, the antioxidant activity of Comparative Example 1 consisting of only three extracts was the highest and the antioxidant activity of Comparative Example 2 consisting only of three sap acupuncture was the lowest, from these results than hot water to beat three It can be seen that extraction is effective in recovering three sulfated components.

Among the examples, Example 4, which was heated by adding rice grains to water during hot water extraction, was highly analyzed, and it was estimated that rice grains accelerated the dissolution of sulfated components contained in the three by impacting three mushrooms under vigorous movement of boiling water. In Example 2 of steaming three waters and extracting hot water, some components showing antioxidant efficacy during steaming were partially lost along with water vapor.

Mixing three sugars in three extracts with strong taste and aroma of three can be expected to have the effect of purifying the three strong tastes and aromas, while the high antioxidant activity of the three extracts is slightly lowered due to the addition of sugar solution. By adding rice grains to water (Example 4) or spraying water during drying three (Example 3), the extraction of antioxidant components may be promoted to compensate for the degradation of antioxidant activity due to the addition of sugar solution. Judging.

<Test Example 3> storage capacity measurement

The storage and storage of the three extracts, extracts and sugar solution prepared in Examples and Comparative Examples at room temperature was observed by the naked eye and odor, the day when the first corruption is shown in Table 3 below.

Hypoallergenicity measurement results Corruption Days (Days) Example 1 22 Example 2 23 Example 3 23 Example 4 20 Comparative Example 1 25 Comparative Example 2 13

As a result of Table 3, the decay was the latest in Comparative Example 1 and the decay occurred the fastest in Comparative Example 2, this result is determined for the same reason as the antimicrobial activity analysis results of Test Example 1.

However, in Example 4, the antibacterial activity was high, but the decay occurred relatively quickly, and it is estimated that the starch component eluted from the grains of rice during the hot water extraction promoted the decay.

It can be seen that the decay of the essences can be slowed down by mixing the three extracts (Comparative Example 1) with the highly storageable three immersion liquor (Comparative Example 2) and preparing the three essences (Example).

Test Example 4 Sensory Test

Taste, aroma, color, and overall preference of the three extracts, three extracts, and three sugar acupuncture extracts of the three extracts, the three extracts, and the three sugar acupuncture extracts were analyzed using a five-point scale method. 4 is shown.

Sensory test result flavor incense color Overall preference Example 1 3.5 3.4 4.0 3.6 Example 2 3.7 3.7 3.9 3.8 Example 3 3.5 3.3 4.1 3.7 Example 4 3.9 4.0 3.6 3.8 Comparative Example 1 3.1 2.8 4.0 3.3 Comparative Example 2 3.2 3.5 3.6 3.4 5: very good, 4: good, 3: medium, 2: bad, 1: very bad

In Table 4, the taste and aroma of Example 4 received the best evaluation and the lowest color. The rice water from rice grains was purified by adsorbing the irritating taste and aroma of dietary sulfur, while the cloudy shape of rice water. It is judged that the evaluation of this color was reduced.

In Comparative Example 1, the taste and aroma of dietary sulfur, and the three flavors and smells of three were strong, the taste and aroma evaluation was low, but the color was clear, and Comparative Example 2 had a lot of opinion that the sweet taste was too strong.

In the overall preference, the mixed example of the three extracts and the sugar solution was evaluated higher than the comparative example was able to confirm the commerciality of the three extracts according to the present invention.

Claims (7)

Washing the three and steaming for 10-30 minutes and separating leaves and roots;
Spraying the separated leaves and roots at a temperature of 50-60 ° C., respectively, for 10-30 seconds while drying the three leaves;
Preparing a mixture by mixing 1 to 10 parts by weight of the dried three leaves, 1 to 10 parts by weight of dried three roots and 1 to 3 parts by weight of rice, to 100 parts by weight of water, ethanol or a mixture thereof;
Heating the mixture at 90 to 100 ° C. for 100 to 150 minutes and then filtering to prepare three extracts from which solids are removed;
Washing three outposts and soaking in vinegar for 50-100 seconds and scooping out;
80-120 parts by weight of sugar is added to 100 parts by weight of the three outposts immersed in the vinegar, aged in a sealed state, and filtered to remove solids. And then aged for 40 to 60 days to prepare the three sugar solution in the process of mixing the remainder of the sugar mixture and aged for 40 to 60 days; And
Mixing three to four sugar solution 80 ~ 120 parts by weight to 100 parts by weight of the three extract; three. The method according to claim 1,
The drying is a method of producing three extracts, characterized in that the three leaves are dried for 18 to 22 hours and the three roots are dried for 20 to 25 hours. delete delete delete delete delete