KR102053700B1 - Preparation method of chrysanthemum zawadskii extract - Google Patents

Abstract

Gujeolcho extract prepared by the manufacturing method of the present invention maintains various pharmacological effects of gujeolcho, including the prevention and improvement of female diseases, by using the flower seeds of gujeolcho without adding the beneficial ingredients that directly cause sweetness. While the bitter taste is significantly reduced, the effect is easy to consume.

Description

Preparation method of gujeolcho extract {Preparation method of chrysanthemum zawadskii extract}

The present invention relates to a method for preparing gujeolcho extract.

Guryecho ( chrysanthemum zawadskii ) is a kind of wild chrysanthemum , which is said to have nine nodes on the ninth day of the lunar calendar. In Dongbobom, Gujeolcho has the effect of warming the inside to help the circulation and the movement of the organ tube to help digestion. It is also known to be effective in treating indigestion.

   Other names for Gujeolcho are Yaguk (Japanese Flower Festival), Japanese Chrysanthemum (Purple Flower), Intentional (To Honggyeong), Yasanku (No. 영: Yeongnam Chae Yak Yak), Hwang Gukja (黃菊 仔: Chinese Yakji), Yah Hwang Guk (野 黃菊: Jiangsu Yakji), Huiguk (鬼 仔 菊: Gwangseo Chinese Medicine), San Guwol Guk (山 九月 菊) : Liaoning Economic Botanical Garden), Guilcho (초 日 草), Seonmocho (仙 母 草), Wild Chrysanthemum, Sangujeolcho, Rock Gujeolcho, Halla Gujeolcho, and Nakdong Gujeolcho. In China, six kinds of gujeolcho are used as medicinal herbs, such as night folk or wild chrysanthemum.

Gujeolcho is a dried perennial herb, Chrysanthemum sibiricum Turcz. Et DC., Which contains leaves and stems. Gujeolcho's ingredients include essential oils, linarin, luteolin glycosides, chrysanthemin, chrysanthemaxanthin, polysaccharides, fragrances, and essential oils. It is known that the main components of the essential oils, such as camphen (camphene), camphor (camphor), carbon (carvone) and the like.

However, even though these various effects and their efficacy is very excellent, the taste of Gujeolcho is spicy, especially because it is very used, it is currently difficult to popularize and use Gujeolcho. For example, a young boy or adolescent girl who has just started menstruation has recently been known to have a high incidence of female diseases such as dysmenorrhea and cold uterus due to various causes such as academic stress. There is a difficult problem. Also, in adults, Gujeolcho's very strong bitter taste is considered to be a decisive factor in long-term intake of gujeolcho, so it is possible to reduce or hide bitter taste so that it is easy to eat while maintaining the efficacy of gujeolcho. The method to be studied should be studied, written and very tempered and cool and nonpoisonous. Acts on the lungs and cirrhosis.

Korean Patent Publication No. 10-2015-0012926 (2015.02.04)

It is an object of the present invention to provide a method of preparing gujeolcho extract that is easy to consume by significantly reducing bitter taste while maintaining various pharmacological effects of gujeolcho, including prevention and improvement of female diseases.

It is also an object of the present invention to provide a method for preparing gujeolcho extract that is easy to ingest by significantly reducing bitterness without adding unfavorable ingredients that directly cause sweetness.

The method of preparing Gujeolcho extract of the present invention includes the step of extracting hot water from Gujeolcho, wherein Gujeolcho is characterized in that it comprises a flower seed of Gujeolcho.

In a preferred embodiment, the Gujeolcho may include 5 to 200 parts by weight of the flower seeds of Gujeolcho with respect to 1,000 parts by weight of Gujeolcho excluding the flower seeds.

In one embodiment of the present invention, the step of extracting the hot water, a) refluxing the mixture comprising the gujeolcho and water and b) cooling the refluxed mixture at room temperature for 8 to 16 hours to prepare a mature mixture It may comprise the step of manufacturing.

In a preferred embodiment, the reflux of step a) may be performed for 4 to 8 hours.

The method of preparing Gujeolcho extract according to a preferred embodiment may further comprise c) refluxing the aging mixture.

According to a more preferred embodiment, the method of preparing Gujeolcho extract may further include the step of low temperature aging of the recirculated aging mixture at 3 to 15 ° C.

According to one embodiment of the present invention, the method of preparing Gujeolcho extract may further comprise the step of d) reaging the recirculated aging mixture to prepare a aging mixture, c) and d) step May be repeated.

In one example of the present invention, the hot water extraction may be performed for 18 to 35 hours.

The method of producing Gujeolcho extract according to a more preferred embodiment may further include a step of roasting the flower seeds of Gujeolcho before the step of extracting the hot water.

In one embodiment of the present invention, the step of roasting the flower seed of Gujeolcho, may be to heat-treat the flower seed of Gujeolcho for 0.5 to 30 minutes at 100 to 200 ℃.

Gujeolcho extract prepared by the manufacturing method of the present invention maintains various pharmacological effects of gujeolcho, including the prevention and improvement of female diseases, by using the flower seeds of gujeolcho without adding the beneficial ingredients that directly cause sweetness. While the bitter taste is significantly reduced, the effect is easy to consume.

Even if the effects are not explicitly mentioned in the present invention, the effects described in the specification and the inherent effects expected by the technical features of the present invention are treated as described in the specification of the present invention.

1 is an example of the present invention, specifically, in the preparation method of Gujeolcho extract according to Example 1 is a graph schematically showing the temperature of the extract during hot water extraction according to each process time.

Hereinafter, a method of preparing Gujeolcho extract of the present invention will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings described in the present invention are provided by way of example so as to fully convey the spirit of the present invention to those skilled in the art. Therefore, the present invention is not limited to the drawings presented and may be embodied in other forms, and the drawings may be exaggerated to clarify the spirit of the present invention.

In addition, unless there is another definition in the technical terms and scientific terms used in the present invention, has a meaning commonly understood by those of ordinary skill in the art to which the present invention belongs, in the following description and the accompanying drawings Descriptions of well-known functions and configurations, which may unnecessarily obscure the gist, will be omitted.

In addition, the singular forms of the terms used in the present invention may be interpreted to include the plural forms unless specifically indicated.

In addition, the unit of% used unambiguously in the present invention without particular reference means weight%.

In addition, the term "extract" used in the present invention may mean an extract or an extract mixture including the active ingredients by extracting an active ingredient of the target into an extract with an appropriate extract. For example, the extract may include an extract mixture obtained by an extraction treatment, a diluent or concentrate of the extract mixture, and furthermore, a dried product obtained by drying the extract mixture, a modifier or a purified product thereof may also be included.

The present invention relates to a method for producing gujeolcho extract, wherein the preparation method includes extracting hot water from gujeolcho. In particular, the Gujeolcho in the present invention is characterized in that it comprises a flower seed of Gujeolcho.

Specifically, the present invention is characterized in that the gujeolcho used during the hot water extraction includes the flower seed of Gujeolcho, the Gujeolcho extract prepared according to this can significantly reduce the original bitter taste of Gujeolcho while maintaining the efficacy of Gujeolcho as it is. It works.

Chrysanthemum zawadskii referred to in the present invention is a perennial herbaceous plant belonging to the Asteraceae. For example gujeolcho (Chrysanthemum zawadskii var. Latilobum), rock gujeolcho (Chrysanthemum zawadskii var. Alipinum), thin gujeolcho (Chrysanthemum zawadskii Herbich subsp. Acutilobum) , Halla gujeolcho (Chrysanthemum zawadskii subsp. Coreanum), Fortune gujeolcho (Chrysanthemum zawadskii var. Tenuisectum) , Nakdongense ( Chrysanthemum zawadskii subsp. Naktongense ) and the like.

Gujeolcho includes Gujeolcho in a general sense. For example, Gujeolcho in general meaning may mean an outpost, but may mean that it includes at least a stem. Roots may or may not be included, leaves may or may not be included. In addition, flowers may or may not be included and petals may or may not be included. Here, 'gujeolcho' in the general sense means that it does not contain flower seeds, and in general, 'outpost' means that it does not contain flower seeds.

However, as described above, Gujeolcho used in the present invention is characterized in that it necessarily includes a flower seed. Furthermore, it is preferable to include a petal in view of the improvement of manufacturing process efficiency.

The method of preparing Gujeolcho extract according to an embodiment of the present invention may further include grinding Gujeolcho before the step of extracting the hot water. It may be preferable to use the pulverized gujeolcho passed through the above steps for easy extraction of the extraction solvent such as water, the present invention is not limited thereto.

The content of the flower seed in Gujeolcho of the hot water extraction step is not significantly limited, for example, to include 1,000 to 5 parts by weight of Gujeolcho flower seeds excluding gujeolcho flower seeds 5 to 200 parts by weight, preferably 10 to 100 parts by weight. Can be good. If this is satisfied, sweetness can be further improved, and bitterness can be further reduced.

In a preferred embodiment, the step of extracting the hot water may include a) refluxing the mixture comprising gujeolcho and water and b) cooling the refluxed mixture at room temperature to prepare a aging mixture have. When the gujeolcho extract is sequentially prepared through the reflux extraction process of step a) and the aging process of step b), bitter taste can be significantly reduced.

Reflux extraction referred to in the present invention means extraction through general reflux. Specifically, it means that the solution becomes steam at a boiling point or higher by heat, and the active ingredients of the object are extracted into the solution under reflux including the solution and the steam. As a specific example, the reflux extraction of step a) may be to put the mixture containing Gujeolcho and water into a sealed or unsealed container and heated above the boiling point.

The total time of hot water extraction in the present invention is not particularly limited, but may be 18 to 35 hours.

Specifically, the reflux time of step a) is 4 to 8 hours, more preferably 5 to 7 hours. In addition, the cooling of step b) may refer to natural cooling that is allowed to cool at room temperature, and the cooling time is preferably 8 to 16 hours, more preferably 8 to 14 hours. When the range of reflux time and cooling time described above is satisfied, the sweet taste can be further improved, and the bitter taste can be significantly reduced.

The mixing weight ratio of Gujeolcho and water in the mixture of step a) is not particularly limited, for example, 100 to 3,000 parts by weight of water, specifically 100 to 2,500 parts by weight, preferably 500 to 2,000 parts by weight, based on 100 parts by weight of Gujeolcho. have.

Step b) may be a process of cooling while maintaining a certain temperature range, the cooling temperature may be changed by variables such as room temperature, the heat capacity of the reactor (reflux extractor, etc.) containing the mixture, but the object of the present invention is achieved If so, it can be interpreted to the extent that it is automatically adjusted according to the above-mentioned cooling time in a general state, that is, room temperature and atmospheric pressure.

The method of preparing Gujeolcho extract according to a preferred embodiment may further comprise c) refluxing the aging mixture. If this is satisfied, while further improving the content of the effective ingredient of Gujeolcho to be extracted, it is possible to implement the above-mentioned high sweet and low bitter taste.

The method of preparing Gujeolcho extract according to an embodiment of the present invention may further comprise the step of d) reaging the recirculated aging mixture to prepare a aging mixture. If it satisfies this, by minimizing the influence of other environmental variables, it is possible to manufacture Gujeolcho extract that can stably implement the high sweet and low bitter taste described above.

In addition, the steps c) and d) may be repeated as a unit. When the unit is repeated one or more times, the sweet taste can be further improved, and the bitter taste can be further reduced. If it satisfies this, it is possible to prevent the decrease in sweetness and bitter taste increase according to the long-term extraction compared to the short-time extraction, while increasing the extraction content of the active ingredient of Gujeolcho has the effect of increasing the extraction efficiency.

According to a more preferred embodiment, the method for preparing gujeolcho extract may further comprise the step of low temperature aging of the aging mixture of step b) or the refluxed aging mixture of step c). The low temperature aging means aging at a temperature below room temperature, preferably, it may be carried out at 3 to 15 ℃. If the low temperature aging after reflux extraction is more rough, there is an effect that can further reduce the bitter taste.

More preferably, when the low-temperature aging step using the roasted flower seeds, a higher synergistic effect on sweetness and bitterness may be exhibited.

The method of preparing Gujeolcho extract according to an embodiment of the present invention may further include filtering after the hot water extraction. Through this filtration step, the large-size solid particles can be separated and removed, and specific methods are well known and may be referred to.

The method of producing Gujeolcho extract according to a more preferred embodiment may further include a step of roasting the flower seeds of Gujeolcho before the step of extracting the hot water. The flower seed of Gujeolcho used in the step of extracting the hot water may be used as it is, but it is preferable to use the roasted flower seed in terms of improving sweetness. That is, more preferably, the flower seed of Gujeolcho of step a) in terms of further improving the sweetness may be roasted flower seeds.

The roasting step may be carried out a general process of roasting the ingredients, if the flower seeds of Gujeolcho is not enough to burn enough to eat. As a specific example, the flower seeds of Gujeolcho may be heat-treated at 100 to 200 ℃. The heat treatment time may be 0.5 to 30 minutes. The heat treatment may be performed by a direct method in which the flower seeds of Gujeolcho are directly exposed to a fire or an indirect method using a heat transfer medium such as a frying pan. In addition, the process of stirring so that the flower seeds of Gujeolcho in the heat treatment process may be parallel. However, this is only described as a preferred example, since it is a matter that can appropriately control various variables such as the amount of heat treatment target, moisture content of the heat treatment target, stirring speed, heat treatment method, temperature, time, etc., the present invention is not limited thereto. to be.

Hereinafter, the present invention will be described in detail with reference to Examples, which are intended to explain the present invention in more detail, but the scope of the present invention is not limited by the following Examples.

Gujeolcho 1 kg except the root and flower seeds and 50g of Gujeolcho flower seeds were mixed, and then ground to an average size of about 1 cm to prepare a Gujeolcho-flower seed mixture.

First reflux extraction process

The Gujeolcho-flower seed mixture was mixed with 1,000 parts by weight of water with respect to 100 parts by weight of the mixture, and the mixed Gujeolcho-flower seed mixture was placed in a reflux extractor and heated to reflux for 6 hours at atmospheric pressure and 100 ° C. At this time, it was heated at low temperature for the first 30 minutes, and then heated at high temperature for 5 hours 30 minutes.

Aging Process (First Aging Process)

Immediately after the reflux extraction was completed for 6 hours in the reflux extraction process, the heating was immediately stopped, and the mixture was left alone and cooled for 12 hours at room temperature at 25 ° C. to prepare a aging mixture.

Second reflux extraction process

The cooled aging mixture was heated and refluxed again in the same manner as the first reflux extraction process for 6 hours. The recirculated extract was filtered through a filter paper to obtain Gujeolcho-flower seed extract.

The reflux extraction was performed in the first reflux extraction process and the second reflux extraction process of Example 1, except that the reflux extraction was performed for 3 hours instead of 6 hours.

The reflux extraction was carried out in the same manner as in Example 1 except that reflux extraction was performed for 12 hours instead of 6 hours in the first reflux extraction process and the second reflux extraction process of Example 1.

The same process as in Example 1 was conducted except that the aging mixture was prepared by cooling for 4 hours instead of 12 hours in the aging process of Example 1.

The same process as in Example 1 was conducted except that the aging mixture was prepared by cooling for 20 hours instead of 12 hours in the aging process of Example 1.

The reflux extracted in the second reflux extraction process of Example 1 further undergoes the second maturation process and the third reflux extraction process in the following manner, reflux extraction in the first reflux extraction process to the third reflux extraction process The Gujeolcho-flower seed extract was obtained in the same manner as in Example 1 except that the time was 5 hours and the cooling time in the first and second aging processes was 8 hours.

Second maturation process

In the second reflux extraction process of Example 1, heating was stopped immediately after the completion of the third reflux extraction for 5 hours, and the mixture was left alone and cooled for 8 hours at room temperature at 25 ° C. to prepare a re-aging mixture.

Third reflux extraction process

The cooled re-maturation mixture was heated to reflow extraction in the same manner as the second reflux extraction process for 5 hours. The recirculated extract was filtered through a filter paper to obtain Gujeolcho-flower seed extract.

The same procedure as in Example 1 was performed except that the following roasted Gujeolcho flower seeds were used instead of Gujeolcho flower seeds.

Flower Seed Roasting Process

The flower seed of Gujeolcho was put in a frying pan and heated while being heated in a gas range so as not to burn for 10 minutes to prepare roasted Gujeolcho flower seeds.

Gujeolcho-flower seed extract was obtained from the second reflux extraction process of Example 1 by the reflux extraction extract as follows.

Low temperature aging process

In the second reflux extraction process of Example 1, when the reflux of the re-extracted extract is completed, the reaction was immediately cooled to 10 ℃ using a cooling apparatus, and maintained at 10 ℃ for 3 hours to prepare a low-temperature mature extract.

And the low-temperature aging extract was filtered through a filter paper to obtain Gujeolcho-flower seed extract.

Example 8 was carried out in the same manner as in Example 8, except that the following roasted Gujeolcho flower seeds were used instead of Gujeolcho flower seeds.

Flower Seed Roasting Process

The flower seed of Gujeolcho was put in a frying pan and heated while being heated in a gas range so as not to burn for 10 minutes to prepare roasted Gujeolcho flower seeds.

Comparative Example 1

In Example 1, without performing the aging process as follows, gujeolcho-flower seed extract was obtained.

Reflux Extraction Process

The mixed Gujeolcho-flower seed mixture of Example 1 was placed in a reflux extractor and heated to reflux for 18 hours at atmospheric pressure and 100 ° C. At this time, it was heated at low temperature for the first 30 minutes, and then at high temperature for 17 hours and 30 minutes.

The reflux extracted extract was filtered with a filter paper to obtain Gujeolcho-flower seed extract.

Comparative Example 2

Gujeolcho extract was obtained in the same manner as in Example 1 except that the flower seeds of gujeolcho were not used in Example 1.

Each step of Gujeolcho-flower seed extract prepared in Examples 1 to 8 and Comparative Example 1 is summarized in Table 1 below.

fair First reflux extraction First ripening Second reflux extraction Second ripening Third reflux extraction Low temperature aging Roasted Flower Seeds Example 1 6 hours 12 hours 6 hours × × × × Example 2 3 hours 12 hours 3 hours × × × × Example 3 12 hours 12 hours 12 hours × × × × Example 4 6 hours 4 hours 6 hours × × × × Example 5 6 hours 20 hours 6 hours × × × × Example 6 5 hours 8 hours 5 hours 8 hours 5 hours × × Example 7 6 hours 12 hours 6 hours × × × ○ Example 8 6 hours 12 hours 6 hours × × 3 hours × Comparative Example 1 18 hours × × × × × ×

Sensory evaluation of taste

The bitterness and sweetness of the Gujeolcho-flower seed extract prepared in Examples 1 to 7 and Comparative Example 1 were sensory evaluated by the 4-point method, and the results are shown in Table 2 below.

Specifically, the experimenter who participated in the sensory evaluation was a total of 50 men and women consisting of children aged 6-9 years old and teenagers 12-17 years old, and the sensory evaluation of sweetness and bitterness inhibition using a 4-point method Repeatedly performed. At this time, the blind evaluation method without the information about the manufacturing method of each Gujeolcho-flower seed extract was adopted.

In the sweetness item, ◎ is when sweetness is surely felt, ○ is when sweetness is felt even a little, △ is when sweetness is vague or ambiguous, and × is when sweetness is certainly not felt. The bitterness inhibiting item is to select the case of the most bitter taste in eight different Gujeolcho-flower seed extracts of Examples 1 to 7 and Comparative Example 1 (but do not explain how the eight types are different). After that, relative evaluation was made with the 4-point method. In Table 2 below, the evaluation for each item was performed three times each and calculated and applied as the average, and the values for all the personnel including the same were also calculated and applied as the average.

As a result, all participants were selected as the most bitter taste Gujeolcho-flower seed extract corresponding to Comparative Example 1, the sensory evaluation results for the taste for Gujeolcho-flower seed extract corresponding to each example is shown in Table 2 below. Is shown.

sweetness Bitter Taste Inhibition Example 1 ○ ○ Example 2 ○ △ Example 3 × △ Example 4 △ × Example 5 △ ○ Example 6 ○ ○ Example 7 ◎ ◎ Example 8 ◎ ◎ Comparative Example 1 × ×

As a result of sensory evaluation for taste, as shown in Table 2, in Comparative Example 1 was not able to feel the sweet taste at all, the bitter taste was also evaluated as the strongest, whereas in Examples 1 to 7, sweet or bitter taste Inhibition was relatively excellent in comparison with Comparative Example 1.

In addition, in the case of Example 1, Example 6, Example 7, and Example 8 in which the reflux extraction time was performed within a range of 4 to 8 hours and the cooling time was performed within 8 to 16 hours, sweetness was felt and bitter taste was minimized. On the other hand, in the case of Examples 2 to 5, which do not satisfy the above range, it was evaluated that the sweetness felt ambiguous or very bitter. Therefore, compared with the case of Example 1, Example 6, Example 7, and Example 8 rather than the case of Example 2-Example 5, it was easy to drink relatively and was evaluated as preferable.

In addition, in the case of Example 6, compared to the case of Example 1, although the process time increased from 24 hours to 31 hours to increase the extraction content, it was evaluated that high sweetness and low bitter taste appeared on the same level as in Example 1. .

Moreover, in the case of Example 7, it was confirmed that it was especially remarkable in sweetness. This result is a change in taste component occurs in the process of roasting the seeds of Gujeolcho, it is determined that the result of performing the hot water extraction process applying the reflux extraction time and cooling time of the above preferred range with Gujeolcho.

In addition, in the case of Example 8, which passed through the low temperature aging process, even though the roasted flower seeds were not used, the same high level of sweetness and low bitter taste as the roasted flower seeds were used.

Each step of Gujeolcho-flower seed extract or Gujeolcho extract prepared in Example 1, Examples 7-9, Comparative Example 1, and Comparative Example 2 is summarized in Table 3 below.

fair First reflux extraction First ripening Second reflux extraction Low temperature aging Flower seeds Roasted Flower Seeds Example 1 6 hours 12 hours 6 hours × ○ × Example 7 6 hours 12 hours 6 hours × ○ ○ Example 8 6 hours 12 hours 6 hours 3 hours ○ × Example 9 6 hours 12 hours 6 hours 3 hours ○ ○ Comparative Example 1 18 hours × × × ○ × Comparative Example 2 6 hours 12 hours 6 hours × × ×

Sensory evaluation of taste

Gujeolcho of Comparative Example 1, which does not use Gujeolcho's flower seeds, in the same manner as in the above sensory evaluation for Examples 1 to 9 and Comparative Example 1, in order to find out the characteristics of taste depending on the presence or absence of gujeolcho flower seeds Sensory evaluation was performed on the extract, and the results are shown in Table 4 below. In this case, in order to determine the relative difference, Comparative Evaluation was performed with the Gujeolcho-Flower Seed Extract of Example 1 and Comparative Example 1. The sensory evaluation was performed by a five-point method further comprising ×× and ◎◎. Specifically, ×× means relatively worse than ×, and ◎◎ means relatively better than ◎.

sweetness Bitter Taste Inhibition Example 1 ○ ○ Example 7 ◎ ◎ Example 8 ◎ ◎ Example 9 ◎◎ ◎◎ Comparative Example 1 × × Comparative Example 2 ×× ××

As a result, as shown in Table 4, in the case of Comparative Example 2, which did not use the flower seed of gujeolcho could not feel any sweet taste, in particular, it was evaluated that the bitter taste is stronger than in the case of Comparative Example 1. Therefore, it can be seen that by performing the hot water extraction process using the flower seed of Gujeolcho by the above-described manufacturing method, the sweetness is significantly improved and the bitter taste can be minimized.

In addition, in the case of Example 9 using the roasted flower seeds and subjected to low temperature aging process, it is evaluated that the sweeter and lower bitter tastes are relatively higher than those of Examples 7 and 8. Able to know.

Claims (9)

a) refluxing the mixture comprising gujeolcho and water for 4 to 8 hours
b) cooling the refluxed mixture for 8 to 16 hours to prepare a matured mixture, and
c) refluxing the aging mixture
Including;
The gujeolcho is a method for producing Gujeolcho extract, characterized in that it comprises 10 to 100 parts by weight of the flower seed of Gujeolcho with respect to 1,000 parts by weight of Gujeolcho excluding the flower seeds. delete The method of claim 1,
The cooling step b) is a method for producing Gujeolcho extract is carried out at room temperature. delete delete The method of claim 1,
The manufacturing method of the gujeolcho extract,
d) reaging the recirculated aging mixture to produce a aging mixture,
Method of producing Gujeolcho extract repeating step c) and step d). The method of claim 1,
The manufacturing method of the gujeolcho extract,
Low temperature aging of the recirculated aging mixture at 3 to 15 ° C
Method of producing gujeolcho extract further comprising. delete The method for producing the gujeolcho extract of any one of claims 1, 3, 6 and 7,
Before the reflux extraction step, further comprising the step of roasting the flower seed of Gujeolcho.

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