KR102082649B1 - Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method - Google Patents

Abstract

The present invention relates to a preparation method of platycodon-pear syrup and platycodon-pear syrup prepared thereby, wherein the preparation method comprises: a step (1) of adding water to herbal medicine materials mixed with Angelica gigas, Cnidium officinale, Perillafrutescens and Liriope muscari to perform extraction and filtration, thereby preparing an extract of the herbal medicine materials; a step (2) of mixing lime juice and a propolis extract with the extract of the herbal medicine materials prepared in the step (1) to make a mixture; a step (3) of immersing platycodon roots into the mixture prepared in the step (2) and then, taking the platycodon roots out; a step (4) of drying the live platycodon roots taken out in the step (3); a step (5) of adding water to the platycodon roots dried in the step (4) and making an extract to concentrate the extract into a platycodon concentrate; and a step (6) of mixing pear juice with the platycodon concentrate prepared in the step (5) to concentrate the mixture. According to the present invention, provided is platycodon-pear syrup having reduced bitter taste and increased soft taste with excellent anti-bacterial activity against respiratory disease-causing bacteria.

Description

Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method

The present invention comprises the steps of (1) extracting and filtering water after adding water to the herbal medicine mixed with Angelica tang, Cheonggung, Japonica and Magmundong; (2) preparing a mixture of lime juice and propolis extract in the herbal extract prepared in step (1); (3) immersing the bellflower in the prepared mixture of step (2) and then removing it; (4) drying the pulled raw bellflower of step (3); (5) extracting water by adding water to the dried bellflower of step (4) and concentrating to prepare a bellflower concentrate; And (6) mixing bellflower juice with the bellflower concentrate prepared in step (5), and then concentrating the bellflower broth produced by the method. .

Bellflower contains saponin, one of the major components of sugar, calcium, iron, vitamin B, vitamin C and ginseng.In oriental medicine, anti-inflammatory, expectorant, anti-ulcer, cough, antipyretic, analgesic, etc. It is also used as a medicine for effectiveness. In addition, the substances contained in the bellflower reduced the toxin production of the fungus, not only promoted phagocytosis when administered to the experimental animals, but also showed that inulin contained in the bellflower showed potent anticancer activity in mice. Confirmed. Inulin reduces blood sugar, strengthens the intestines, and is known to be effective in relieving hangovers.

Bellflower is relatively cheaper than ginseng and can be easily obtained by the general public. However, bellflower has a bitter taste, if used as it is, you can avoid ingestion due to bitter taste, it is necessary to compensate for this disadvantage.

The pear is cultivated all over the country, and the pear tree grows about 6 ~ 7 m high, and its leaves are sharp and ovate with small serrate. Fruits are slightly sour, taste and juicy, and the color is pale yellowish brown, pale yellow, pale green. In folk medicine, pears are used as cough medicine, and pears have enzymes that help to reduce the stimulation and digestion of meat dishes. In particular, it is said that it is good to drink pear juice in honey and put it in a bottle and drink it in hot or cold water from time to time. When a child is ill with a full stomach, it is said that it is good to boil a bunch of pear leaves and drink the water. In addition, it is said that it is good to decoct the pear leaves and eat the juice. According to the medical literature, such as herbal herb, herbal medicine, etc., the stomach is known to be effective in promoting gastric ulcer, constipation, and diuretic effect, and is also effective in phlegm, fever, and cough.

Respiratory diseases include cold, bronchitis, pneumonia, tuberculosis, lung cancer and chronic bronchitis. Representative and common symptoms of the respiratory diseases are cough or sputum. Coughing is a phenomenon in which the air in the alveoli explodes through the airways and pops out. The cough is mainly caused by excitation of the peripheral nerves of the vagus nerve distributed in the airway mucosa such as the neck, trachea, and bronchus and the excitation of the seawater center. Cough is roughly divided into dry and wet. Dryness is not accompanied by sputum, which is caused by bronchitis from irritation of bronchial congestion and swelling, and from stimulation of the vagus nerve control region other than the airways. Also called cough. Wetness is accompanied by sputum and is caused by irritation of the effusion due to inflammation of the bronchus and lungs, and helps to discharge pathological secretions in the airways out of the body. Cough is originally considered an important defense against the invasion of harmful substances. But if the airways become inflamed, the irritation itself causes a cough as long as the disease continues. When this happens, the original defensive meaning disappears and it appears to harass the patient. Treatment should eliminate the cause of the cough, but keep it calm, keep the room warm, and breathe through the nose to avoid irritation. Sputum is a secretion of the airways produced by coughing, also called phlegm or sputum. Originally a protective agent of the airway mucosa, it can be a cause of increased secretion due to external environment or disease, or as a result of increased concentration in asthma. Sputum can be divided into watery, mucus, pus-shaped, and bloody mixtures. When pulmonary congestion occurs in the lungs, such as pulmonary edema, a lot of thin serous phlegm, bronchitis, pulmonary tuberculosis, pneumonia at the beginning of the mucus, bronchiectasis, lung abscess, pulmonary sputum emerges.

As a pathogenic bacterium isolated from patients with respiratory diseases, a wide range of antibiotics, such as penicillin and β-lactam, are used to treat them, but abuse of antibiotics such as β-lactamase It is known that antibiotic resistant strains produce resistant materials.

The existing Dora branch office is a high value-added product based on high functionality due to its excellent preventive effect against bronchial diseases and colds, and due to the bitter taste of the bellflower, the consumer area is limited to adults, And the presence of Arin is difficult to eat.

Korean Patent No. 1738594 discloses a manufacturing method of the black dorado branch, and Korean Patent No. 1845297 discloses a method of manufacturing blue using a molar white bellflower, but antimicrobial activity against a respiratory disease-inducing bacterium such as the present invention. This excellent bellflower administration has never been disclosed.

The present invention has been made in accordance with the requirements as described above, the object of the present invention is to optimize the manufacturing conditions, such as subsidiary materials, bellflower pretreatment, drying, roasting, blending ratio, bellflower bitter taste is reduced and soft taste not only increases In addition, the present invention provides an excellent method for the production of bellflower bellflower which has excellent antibacterial activity against respiratory disease-causing bacteria and improved palatability.

In order to solve the above problems, the present invention comprises the steps of (1) extracting and filtering water after adding water to the herbal medicine mixed with Angelica, Cheonggung, Japonica and Macmundong; (2) preparing a mixture of lime juice and propolis extract in the herbal extract prepared in step (1); (3) immersing the bellflower in the prepared mixture of step (2) and then removing it; (4) drying the pulled raw bellflower of step (3); (5) extracting water by adding water to the dried bellflower of step (4) and concentrating to prepare a bellflower concentrate; And (6) mixing bellflower juice with the bellflower concentrate prepared in step (5), and then concentrating.

The present invention also provides a bellflower bellflower produced by the above method.

The bellflower bellflower of the present invention is excellent antibacterial effect on the respiratory tract-inducing bacteria can be expected to have an excellent preventive effect on bronchial diseases and colds. In addition, the bitter taste peculiar to the bellflower is not only reduced and soft taste is increased, but also has an effect of increasing the palatability compared to the conventional bellflower using the bellflower.

In order to achieve the object of the present invention, the present invention

(1) adding the water to the Chinese herbal medicine mixed with Angelica, Cheonggung, Pleurotus eryngii and Macmundong, extract and filter to prepare the herbal medicine extract;

(2) preparing a mixture of lime juice and propolis extract in the herbal extract prepared in step (1);

(3) immersing the bellflower in the prepared mixture of step (2) and then removing it;

(4) drying the pulled raw bellflower of step (3);

(5) extracting water by adding water to the dried bellflower of step (4) and concentrating to prepare a bellflower concentrate; And

(6) it provides a method for producing bellflower bellflower, characterized in that the step of mixing the bellows juice to the bellflower concentrate prepared in step (5) and then concentrated.

In the method for producing the bellflower bellflower of the present invention, the herbal medicine extract of step (1) is preferably Chinese herbal medicine mixed with Angelica 3.5 ~ 4.5 kg, Cheongung 3.5 ~ 4.5 kg, S. aureus 0.8 ~ 1.2 kg and Magmundong 0.8 ~ 1.2 kg Water is added to 8 to 12 times (v / w) to after extraction for 10 to 14 hours at 85 ~ 100 ℃ and filtered can be prepared, more preferably 4 kg, Angelica 4 kg, 1 kg of leaflet And after adding 10 times (v / w) to the herbal medicine mixed with 1 kg of mammundong can be prepared by extracting and filtering at 95 ℃ for 12 hours. Herbal extracts prepared under the conditions described above were well blended with bellflower to enrich the flavor of blue to improve the palatability and antimicrobial activity could be produced with excellent quality bellflower.

In addition, in the production method of bellflower bellflower of the present invention, the mixture of the step (2) is preferably prepared by mixing 8-12 L of lime juice and 8-12 L of propolis extract to 70-90 L of herbal extracts. And, more preferably, it can be prepared by mixing 10 liters of lime juice and 10 liters of propolis extract to 80 L of herbal extracts. Pretreatment of the bellflower using the mixture prepared with the above materials and the blending ratio of the bellflower's characteristic arin and bitter taste was removed and the flavor was enhanced, so that it was not easy to drink, but also pretreated with the bellflower with enhanced antibacterial activity. .

The lime juice means a juice juice of the lime fruit, the propolis extract is preferably a mixture of propolis and 80 ~ 90% alcohol in a 0.8 ~ 1.2: 0.8 ~ 1.2 weight ratio after 20 to 25 ℃ After extracting for 20 to 40 days can be prepared by filtration, and further mixed with propolis ingot and 85% alcohol in a 1: 1 weight ratio can be prepared by extracting for 30 days at 20 ~ 25 ℃ and then filtered.

In addition, in the production method of bellflower bellflower of the present invention, the immersion of step (3) is preferably immersed for 5 to 7 hours at 20 ~ 25 ℃, more preferably for 6 hours at 20 ~ 25 ℃ Can be immersed. Dipping the bellflower in the mixture under the above conditions was not only aroma and taste alive, but also have a deeper flavor, the taste and aroma of the mixture was in harmony with the bellflower, it was possible to further enhance the extraction efficiency and antimicrobial activity.

In addition, in the production method of bellflower bellflower of the present invention, the drying of step (4) may be preferably dried for 20 to 28 hours at 55 ~ 60 ℃, more preferably for 24 hours at 55 ~ 60 ℃ Can be dried. By drying under the above conditions, the flavor of bellflower could be further ripened and the fragrance could be dried to last longer.

In addition, in the method for producing bellflower bellflower of the present invention, the step (5) is preferably 18 to 22 times (v / w) of water to dry bellflower and extracted for 12 to 16 hours at 90 ~ 100 ℃ 45 The bellflower concentrate of 50-76 brix can be prepared by vacuum concentrating at ˜57 ° C., more preferably, 20 times (v / w) of water is added to the dried bellflower, extracted for 14 hours at 100 ° C., and then at 45 ° C. Low-density vacuum concentration can produce 72-76 brix bellflower concentrate. Extracting bellflower under the same conditions as described above, while effectively extracting the active ingredient, the aerin and bitter taste peculiar to the bellflower could be prepared as a concentrate having a soft and deep taste.

In addition, in the production method of bellflower bellflower of the present invention, the mixing of the step (6) is preferably a bellflower concentrate and juice extract can be mixed in a weight ratio of 50 ~ 70:30 ~ 50, more preferably bellflower The concentrate and pear juice can be mixed in a 60:40 weight ratio. Blending bellflower and pear under the same conditions as above, it is easy to eat with appropriate viscosity without being stiff, and the taste and aroma of bellflower and pear were well harmonized to produce a consumer's favorite blue.

The production method of bellflower of the present invention is more specifically

(1) At 85-100 ° C. with 8-12 times water (v / w) added to Chinese herbal medicine mixed with Angelica 3.5-4.5 kg, 3.5-4.5 kg Cheongung, 0.8-1.2 kg of Japonica leaves, and 0.8-1.2 kg of Magmun-dong. Extracting and filtering for 10 to 14 hours to prepare an herbal medicine extract;

(2) preparing a mixture of 8 ~ 12 L of lime juice and 8-12 L of propolis extract in 70 ~ 90 L of the herbal extract prepared in step (1);

(3) immersing the bellflower in the mixture prepared in step (2) at 20-25 ° C. for 5-7 hours and then removing the bellflower;

(4) drying the raw bellflower taken out of step (3) at 55-60 ° C. for 20-28 hours;

(5) Water was added to the dry bellflower of step (4) 18-22 times (v / w) and extracted for 12-16 hours at 90 ~ 100 ℃ and concentrated in low temperature vacuum at 45 ~ 57 ℃ 50 ~ 76 brix Preparing a bellflower concentrate; And

(6) the bellflower concentrate and pear juice prepared in step (5) were mixed at a weight ratio of 50 to 70:30 to 50, and then concentrated under low temperature vacuum at 45 to 57 ° C until 60 to 70 brix. Can include steps,

More specifically

(1) After adding 10 times (v / w) of water to Chinese herbs mixed with Angelica 4 kg, 4 kg of Cheongung, 1 kg of Japonica leaves and 1 kg of Magmundong, extract and filtered at 95 ° C. for 12 hours to prepare herbal extracts Making;

(2) preparing a mixture of 10 liters of lime juice and 10 liters of propolis extract in 80 liters of the herbal extract prepared in step (1);

(3) immersing the bellflower in the mixture prepared in step (2) at 20-25 ° C. for 6 hours and then removing the bellflower;

(4) drying the raw bellflower taken in step (3) at 55-60 ° C. for 24 hours;

(5) adding water 20 times (v / w) to the dried bellflower of step (4) and extracting at 100 ° C. for 14 hours and then concentrating at low temperature under vacuum at 45 ° C. to prepare a bellflower concentrate of 72 to 76 brix; And

(6) mixing the bellflower concentrate and pear juice prepared in step (5) at a 60:40 weight ratio, and then concentrating at low temperature under a vacuum at 45 ° C until 60 to 70 brix. .

The present invention also provides a bellflower bellflower produced by the above method.

Hereinafter, described in detail by the experimental results of the accompanying preferred embodiments of the present invention. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, only the embodiments are to make the disclosure of the present invention complete and complete the scope of the invention to those skilled in the art. It is provided to inform you.

Production Example  One. Dora Branch Office

(1) 60 kg of raw bellflower was prepared, and foreign substances on the surface were washed with a high pressure cleaner.

(2) The raw bellflower containing the shell was prepared by remaining at least 70% of the washed bellflower shell.

(3) The prepared raw bellflower of step (2) was sliced to a thickness of 2 to 3 mm.

(4) 10 kg of water was added to Korean herbs mixed with Angelica 4 kg, 4 kg of Cheongung, 1 kg of Japonica leaves and 1 kg of Magnus dong, followed by extraction at 95 ° C. for 12 hours, followed by filtration to prepare herbal extracts.

(5) A mixture of 10 liters of lime juice and 10 liters of propolis extract was prepared in 80 liters of the herbal extract prepared in step (4).

(6) The sliced raw bellflower of step (3) was taken out after immersing in the mixture prepared in step (5) at 20-25 ° C. for 6 hours.

(7) The raw raw bellflower of step (6) was dried for 24 hours at 55 ~ 60 ℃.

(8) 20 times (v / w) of water was added to the dried bellflower of step (7), extracted at 100 ° C. for 14 hours, and then concentrated at low temperature under vacuum at 45 ° C. to prepare a 76 brix bellflower concentrate.

(9) To the bellflower concentrate prepared in step (8) was mixed with juice juice 60:40 weight ratio and then concentrated at low temperature vacuum at 45 ℃ until it was 65 brix.

Material mix ratio for pretreatment Material type Preparation Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Chinese herbal medicine extract Donkey 4 kg 2.5 kg 4 kg 4 kg 4 kg Cheongung 4 kg 2.5 kg - 4 kg 4 kg Lobule 1 kg 2.5 kg 1 kg 1 kg 1 kg Macmundong 1 kg 2.5 kg 1 kg 1 kg 1 kg licorice - - 2 kg - - Whiteness - - 2 kg - - mixture Chinese herbal medicine extract 80 L 80 L 80 L 70 L 80 L Lime juice 10 L 10 L 10 L 25 L - Propolis extract 10 L 10 L 10 L 5 L 20 L

Comparative example  One. Dora Branch Office

(1) 60 kg of raw bellflower was prepared, and foreign substances on the surface were washed with a high pressure cleaner.

(2) The raw bellflower containing the shell was prepared by remaining at least 70% of the washed bellflower shell.

(3) The prepared raw bellflower of step (2) was sliced to a thickness of 2 to 3 mm.

(4) The sliced raw bellflower of step (3) was dried for 24 hours at 55 ~ 60 ℃.

(5) 20 times (v / w) of water was added to the dried bellflower of step (4), extracted at 100 ° C. for 14 hours, and then concentrated at low temperature under vacuum at 45 ° C. to prepare a 76 brix concentrate.

(6) The bell juice concentrate prepared in step (5) was mixed with 60:40 weight ratio of pear juice and then concentrated under low temperature vacuum at 45 ° C. until it became 65 brix.

Comparative example  2 and 3: Dora Branch Office

To prepare a bellflower bellflower by the method of Preparation Example 1, the bellflower bellflower was prepared by using the herbal extract prepared by mixing the herbal medicine type and amount of the herbal medicine in Table 1 when mixing the herbal medicine of step (4).

Comparative example  4 and 5: Dora Branch Office

The bellflower bell pepper was prepared by the method of Preparation Example 1, but the bellflower bell pepper was prepared using the mixture of the ingredients in Table 1 when the mixture of step (5) was mixed.

Comparative example  6. Dora Governing Body

The bellflower branch was prepared by the method of Preparation Example 1, but the bellflower branch was prepared using the mixture of bellows concentrate in a 30:70 weight ratio during the mixing of step (9).

Example  1. Antimicrobial Activity of the Bellflower

We measured an antibacterial effect against bacteria causing respiratory infections, using strain is Streptococcus fatigue to Ness (Streptococcus pyrogenes KCTC 19615), keurep when Ella pneumoniae (Klebsiella pneumonia KCTC 2246), Staphylococcus aureus (Staphylococcus aureus KCTC 1621), Corynebacterium diphtheriae KCTC 3075) strain was used, and the strain was distributed at the Korea Research Institute of Bioscience and Biotechnology. Each strain was inoculated in NB (nutrient broth) medium and incubated at 35 ° C., followed by using a culture medium diluted with sterile water to a concentration of 10 ² CFU / mL.

Was added to 100 mL of water in a sample 10 g was added and extracted at 35 ℃ for 5 h by 10 mL of the filtered supernatant to the culture medium 90 mL, and each 0.2 mL of bacteria culture solution of each of the 10 ² CFU / mL concentration of the prepared respective The bacteria were incubated for 24 hours while shaking and shaking at 100 rpm at 35 ° C. After culturing by time, the absorbance was measured at 660 nm to determine the degree of bacterial growth. When the absorbance of the culture solution was 0.2 or more at 660 nm, it was confirmed that the bacterial colony count was 10 ⁶ CFU / mL or more.

Antimicrobial Effect of the Bellflower Barley division No treatment Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Streptococcus pyrogens 0.87 0.23 0.56 0.42 0.40 0.33 0.35 Krebssiela Pneumonia 0.53 0.30 0.45 0.36 0.37 0.34 0.40 Staphylococcus aureus 0.30 0.00 0.13 0.03 0.04 0.02 0.02 Corynebacterium diphtheria 2.60 0.45 1.02 0.66 0.68 0.54 0.58

As a result, compared to no treatment (NB medium), the treatment of Preparation Example 1 was about 3.8 times for the Streptococcus pyrogenes , about 1.8 times for the Klebsiella pneumonia , and Corey. Nebacterium diphtheria ( Corynebacterium) Diphtheriae ) bacteria showed about 5.8 times of growth inhibition delay time, Staphylococcus aureus bacteria were not detected in the treatment group of Preparation Example 1, the bellflower administration of Preparation Example 1 was excellent antibacterial effect It could be confirmed that the (Table 2).

Example  3. Sensory test of the bellflower administration

Coloring, aroma, taste and overall acceptability of 30 bellflower organs of the bellflower barbell produced by the method of Preparation Example 1 and Comparative Examples were carried out by a seven-point grading method. The scoring criteria are very good at this time; 7 points, good; 6 points, good; 5 points, moderate; 4 points, a little bad; Three points, bad; 2 points, very bad; The score was set to 1 point, and the sample number was repeated at 2 hour intervals and repeated 3 times with the same panel. The average score was obtained except for the highest and lowest scores for each repetition.

Sensuality Test of the Dora Branch Blue kind color incense flavor Overall preference Preparation Example 1 5.9 6.0 6.4 6.2 Comparative Example 1 4.0 5.2 5.0 4.8 Comparative Example 2 5.3 5.4 5.2 5.2 Comparative Example 3 5.2 5.2 5.0 5.1 Comparative Example 4 5.5 5.6 5.2 5.3 Comparative Example 5 5.4 5.5 5.2 5.2 Comparative Example 6 5.5 5.9 5.3 5.4

As a result, the bellflower branch of Comparative Example 1 showed the lowest preference, the bellflower branch of Preparation Example 1 showed the highest score in all items, the bellflower branch produced by the material type, compounding ratio, pretreatment conditions, etc. of Preparation Example 1 The bitterness of silver decreased and tender flavor increased, indicating high palatability.

Claims (4)

(1) 85 ~ 100 ℃ To extract for 10 to 14 hours and filtered to prepare a herbal extract;
(2) preparing a mixture of 8 ~ 12 L lime juice and 8 ~ 12 L propolis extract to 70 ~ 90 L of the herbal extract prepared in step (1);
(3) immersing the bellflower in the mixture prepared in step (2) at 20-25 ° C. for 5-7 hours and then removing the bellflower;
(4) drying the raw bellflower taken out in step (3) at 55-60 ° C. for 20-28 hours;
(5) adding water to the dried bellflower of step (4), extracting for 12-16 hours at 90-100 ° C, and concentrating to prepare a bellflower concentrate of 50-76 brix; And
(6) mixing the bellows juice in the bellflower concentrate prepared in step (5) at a weight ratio of 50 to 70:30 to 50, and then concentrating until 60 to 70 brix. Method of producing bellflower administration antibacterial activity to the respiratory disease-inducing bacteria. delete delete delete