KR102199690B1 - Bellflower preserved in honey and process for preparing thereof - Google Patents

Abstract

The present invention relates to a bellflower tablet and a method for manufacturing the same, and more specifically, to a bellflower tablet having both nutrients and palatability, and a method of manufacturing the same, by preparing a tablet fruit using powders such as green tea extract and green tea powder. Bellflower tablets according to the present invention can be packaged in a certain unit for long-term storage, and because they are rich in taste and nutrients, they can be consumed regardless of gender, as well as health functional food that can help prevent and improve bronchial diseases. Can be widely used as

Description

Bellflower Jeonggwa and its manufacturing method TECHNICAL FIELD [Bellflower preserved in honey and process for preparing thereof]

The present invention relates to a bellflower tablet and a method for manufacturing the same, and more specifically, to a bellflower tablet having both nutrients and palatability, and a method of manufacturing the same, by preparing a tablet fruit using powders such as green tea extract and green tea powder.

As modern people's interest in health increases, the development of foods that are beneficial to health and taste good using natural ingredients is increasing. Among them, bellflower is used as a processed food in various forms due to its functionality.

In general, bellflowers are eaten raw or eat a lot as herbs by collecting their roots in spring and autumn, and the main ingredient is saponin, which is known to be used in oriental medicine for dentition, waste fever, tonsillitis, and diarrhea.

Bellflower contains a lot of sugar and fiber in terms of food nutrition and is recognized as an alkaline food rich in calcium and iron. Bellflower is also widely used for medicinal purposes, and it has a medicinal effect on diseases of the respiratory system and is known to be excellent in treating bronchitis, sore throat, asthma, and seawater because it has an expectorant effect.

Bellflowers with such effects are often used as a medicinal material in oriental medicine and as a food in everyday life. When bellflower is used as a food, it is manufactured and consumed as processed foods such as bellflower liquor, bellflower jocheong and bellflower jeonggwa.

Jeonggwa refers to a food boiled by adding a certain amount of sugar with the root, stem and fruit of a plant. According to the literature, Jeonggwa is a ritual food unique to Korea that is classified as Yumilgwa, Yugwa, Dasik, Jeonggwa, Gwapyeon, Yeokgangjeong, and Dangui.

There are currently many developments in the manufacturing method of tablets, which are made into boiled foods by adding a certain amount of saccharides using medicinal plants, so that nutrients can be consumed easily and deliciously.

Korean Registered Patent No. 10-0418853 relates to Dorajijeonggwa and its manufacturing method, which is cheaper than ginseng tablets, has excellent taste and nutritional value, and a method of manufacturing Dorajijeonggwa which removes sticky discomfort. No. 10-2012-0138502 discloses a method for manufacturing red ginseng tablets and red ginseng tablets manufactured by this manufacturing method, and a sugar precipitate in which water and honey (or white sugar or fructose) are mixed in a certain ratio by washing and boiled fresh ginseng It is characterized by providing red ginseng tablets that are simmered for a certain period of time and then dried to provide red ginseng tablets that are inexpensive and can be easily accessed by anyone while containing active ingredients unique to red ginseng.

In addition, Korean Patent Registration No. 10-1152198 discloses a method of manufacturing ginseng tablets using the extract of licorice. This is a saponin containing spicatosides and other useful amino acids contained in the licorice by using licorice extract instead of sugar solution. It is characterized by providing ginseng tablets that are supplemented with taste and functionality compared to existing ginseng tablets.

As the cultural level improves, modern people seek more improved foods, and especially prefer healthy foods, but most of the confections are products made by boiling a plant using sugar solution and use high concentration of sugar. Consumers who are concerned about it tend to avoid it.

Therefore, it is still necessary to develop an efficient form of bellflower jeonggwa that can satisfy consumers' preferences without losing health-useful medicinal ingredients.

Korean Patent Application Publication No. 10-2002-0095987 (December 28, 2002) Korean Patent Application Publication No. 10-2015-0094901 (August 20, 2015) Korean Patent Registration No. 10-0748263 (August 3, 2007)

Accordingly, the inventors of the present invention have been continuing research to develop bellflower tablets that are endowed with nutritional and palatability, can be stored for a long time, and can be easily consumed by anyone, using powders such as green tea extract and green tea powder as described below. The present invention has been completed by discovering that the bellflower can be provided with rich taste and nutrients and a further improved palatability by preparing the Jeonggwa.

Accordingly, an object of the present invention is to provide a bellflower tablet and a method for producing the same, which can be conveniently and easily ingested as a favorite food in one aspect, and that are helpful in preventing and improving bronchial diseases and the like.

The object of the present invention as above is

a) pre-treating bellflower;

b) Blanching the pretreated bellflower at 90-100° C. for 1-5 minutes in a plant extract;

c) boiled bellflower in jocheong at 50-100° C. for 10-60 minutes;

d) cooling step of cooling bellflower after boiling;

e) repeating steps c) and d) 5 to 10 times;

f) filtering the liquid component from the bellflower in which the bath is completed;

g) drying the bellflowers filtered from the liquid component at 50 to 70° C. for 10 to 24 hours;

h) applying the dried bellflower with vegetable powder; And

i) packing the applied bellflower in a predetermined unit; and a method of manufacturing bellflower tablets, characterized in that it includes, and the bellflower tablets produced thereby.

Bellflower tablets according to the present invention can be packaged in a certain unit for long-term storage, and because they are rich in taste and nutrients, they can be consumed regardless of gender, as well as health functional foods that can help prevent and improve bronchial diseases. Can be widely used as

1 is a manufacturing process diagram of bellflower tablets according to the present invention.

In one aspect, the present invention,

a) pre-treating bellflower;

b) Blanching the pretreated bellflower at 90-100° C. for 1-5 minutes in a plant extract;

c) boiled bellflower in jocheong at 50-100° C. for 10-60 minutes;

d) cooling step of cooling bellflower after boiling;

e) repeating steps c) and d) 5 to 10 times;

f) filtering the liquid component from the bellflower in which the bath is completed;

g) drying the bellflowers filtered from the liquid component at 50 to 70° C. for 10 to 24 hours;

h) applying the dried bellflower with vegetable powder; And

It provides a method for producing a bellflower tablet comprising; i) packing the applied bellflower in a predetermined unit.

The present invention in a further aspect,

The plant extract of step b) is obtained by putting processed or unprocessed tea leaves into an extraction solvent of 5 to 30 times and leaching at room temperature for 1 to 6 months, or at a temperature of 90 to 110°C for 2 to 7 hours. It provides a method for producing bellflower jeonggwa, characterized in that obtained by heating and extracting and then filtering.

In another aspect of the present invention,

The vegetable powder of step h) provides a method for producing bellflower jeonggwa, characterized in that it is one or a mixture of two or more selected from the group consisting of soy flour, green tea, black tea, matcha green tea, and by-products thereof.

In another aspect of the present invention,

In step c), the jocheong provides a method for producing bellflower jeonggwa, characterized in that it further comprises green tea powder or black tea powder.

In another aspect, the present invention provides a bellflower tablet, characterized in that produced by the above method.

Hereinafter, specific details for a preferred implementation of the present invention will be described in detail with reference to the accompanying drawings.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to embodiments to be described later in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

Unless otherwise defined, all terms including technical or scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in this application. Does not.

1 is a manufacturing process diagram of bellflower tablets according to the present invention.

Bellflower tablets according to the present invention are easy to consume and are rich in taste and nutrients, so they can be ingested regardless of age or sex, and can be widely used as a health functional food that can help prevent and improve bronchial diseases. have.

Hereinafter, the method of manufacturing bellflower tablets according to the present invention largely includes a pretreatment step, a boiling step, a boiling water step, a cooling step, a repeating step, a filtration step, a drying step, a powder coating step, and a packaging step. Hereinafter, each individual step will be described in detail.

a) pretreatment step

After selecting the purchased bellflower, trim the roots and wash with clean water to remove foreign substances such as soil and pretreat. There is no need to peel the skin at this stage. The washing operation may be washed by washing the bellflowers in flowing purified water or by immersing the bellflowers in purified water and washing them, and then removing them repeatedly.

b) blanching stage

It is a step of boiling the pretreated bellflowers for 1 to 5 minutes at 90 to 100°C while immersing in the plant extract, and the plant extract is obtained by placing the raw plant in 5 to 30 times the extraction solvent and leaching at room temperature for 1 to 6 months, or Extracted by heating at a temperature of 90 to 110 ℃ for 2 to 7 hours, and then filtered can be preferably used. It may be more desirable to blanch bellflowers in boiling water for around 2 minutes.

The raw material plant may preferably be one or a mixture of two or more selected from the group consisting of green tea, black tea, matcha, matcha tea (eg, ginger) and by-products thereof, and processed tea through a mindfulness treatment process, etc. It is also possible to use or use freshly harvested tea leaves without processing.

Alternatively, it is also possible to use a steaming step in which the pretreated bellflowers are placed in a container and steamed using steam generated by heating the plant extract.

The extraction solvent may preferably be purified water or a lower alcohol containing alcohol.

c) bath stage

Subsequently, jocheong is put in a bath container, and the boiled bellflower is soaked and added, followed by heating at 50 to 100°C for 10 to 60 minutes to make a bath.

In the bathing step, the jocheong may be commercially purchased or individually prepared, but it may be more preferable to perform the bathing by further including a vegetable powder as described later in jocheong. It is preferable to add the vegetable powder in a ratio of 10:0.5 to 5 based on the weight of crude oil.

In the bathing step, using medium heat or low heat, stirring intermittently so as not to overheat, preferably simmer for 10 to 60 minutes at a temperature of 75 to 90°C.

The medium heat is defined as heating at a temperature of 80 to 90°C, and the low heat is defined as heating at a temperature of 75 to 85°C.

In the bathing step, the mixing ratio of bellflower and jocheong (including those in which green tea powder is mixed) may be appropriately adjusted within the range of 10:1 to 10 based on the weight.

d) cooling step

Then, after boiling, the bellflower is allowed to stand at room temperature for 30 minutes to 2 hours to cool.

Alternatively, it may be desirable to cool the container by contacting it with running water.

e) repeat step

Subsequently, the bathing step of step c) and the cooling step of step d) are repeated 5 to 10 times to allow the active ingredients of bellflower and jocheong to soak into the bellflower.

f) filtration step

Then, after repeating the bathing process and the cooling process a certain number of times, the bellflower is removed and placed on a filter medium such as a tray or nonwoven fabric, and then the liquid component including crude oil passes through the filter medium and is filtered to separate.

g) drying step

Subsequently, when the liquid component is filtered to some extent, the bellflower is at a temperature of 50 to 70° C., more preferably at 50 to 60° C., for 10 to 24 hours, more preferably for 15 to 18 hours, and most preferably for 17 hours. Dry using a dryer. For example, it may be desirable to dry for 15 to 18 hours by creating an environment at 50 to 70°C using a hot air dryer.

h) powder application step

In this step, the dried bellflower is evenly coated with vegetable powder. The vegetable powder may preferably be one or a mixture of two or more selected from the group consisting of soybean flour, green tea, black tea, matcha, matcha (eg, ginger) and by-products thereof.

In addition, as for the teas listed above, it is possible to use teas processed through a process of keeping in mind, or use freshly harvested tea leaves without processing.

The mixing ratio of the vegetable powder is more preferably a weight ratio of 1:0.1 to 10 of the remaining powders excluding soy flour and soy flour.

The vegetable powder may be more preferably pulverized into a particle size of 30 to 500 mesh using a blender or a pulverizer.

By coating (applying) the vegetable powder on the bellflowers produced through a series of processes as described above, the fragrant taste and aroma of the bellflowers can be further doubled.

Therefore, in addition to the above powder, it may be more preferable to further include roasted sesame seeds, seaweed powder baked with seasoning, roasted seaweed powder, mulberry leaf powder, or cheongyang pepper powder.

i) packaging stage

Finally, as above, a certain amount of bellflowers coated with vegetable powder is measured and put in a bottle or a pouch and packaged in a certain unit. The packaging process may use an apparatus such as an automatic packaging machine.

In addition, if necessary, the packaged bellflower tablets may be sterilized for long-term storage and distribution.

In the step of sterilization, it may be preferable to first perform ultraviolet sterilization and then secondary steam sterilization.

The UV sterilization and steam sterilization process can be performed by a conventional method, and in particular, the steam sterilization process is preferably performed at 121°C and 1.5 atm for 20 minutes or more, and it is more preferable to modify these conditions as necessary. Do.

As described above, according to the method for producing bellflower tablets according to the present invention, by making bellflowers, the main raw material, by boiling them, and making them into tablets, the nutrients of bellflowers are prevented from deteriorating and the active ingredients of bellflowers and jocheongs are optimally included. It supplements, prevents or improves related diseases, and exhibits the unique taste and aroma of bellflower, so it can be easily consumed regardless of age and palatability can be improved.

In addition, the present invention is made by mixing natural honey in bellflowers and then bathing, so that even if the product is stored for a long period of time, it is not hardened or deformed due to honey, so that the product can be maintained for a long period of time after production, so that the quality of the product is improved and distribution It is possible to maximize the storage of products according to the deadline.

< Example >

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it is obvious to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention.

Example 1: green tea Preparation of extract

10Kg of processed green tea and 100Kg of purified water were added to the extractor, heated at 100°C for 5 hours to extract, and the solid content was filtered to obtain a green tea extract.

Example 2: Preparation of black tea extract

5Kg of processed black tea and 100Kg of alcohol were added to the extractor, leached at room temperature for 3 months, and the solid content was filtered to obtain a black tea extract.

Example 3: Preparation of bellflower jeonggwa

After selecting 10Kg of purchased bellflower, the roots were trimmed, washed with clean water, pretreated, and then boiled at 100°C for 2 minutes while immersed in the green tea extract of Example 1, and then cooled. Then, the bellflower was taken out and transferred to a bath container, and 3Kg of jocheong and 500g of green tea powder were added, followed by heating at 85°C for 50 minutes to make a bath. After the bath, the process of cooling bellflowers by standing at room temperature for 30 minutes to 1 hour was repeated 6 times. After completing the bath and cooling, the bellflower was taken out in a tray, filtered, and then dried at 55°C for 15 hours.

Then, to prepare bellflower tablets by evenly spreading the soybean powder and matcha powder powdered to 100 mesh into a mixture of 1:0.5 parts by weight of bellflower, and subdividing it into a 200ml packaging bottle.

Test example 1: sensory evaluation 1

The sensory test for the bellflower jeonggwa prepared according to Example 3 was performed by selecting 20 sensory test personnel with sensory identification ability. The quality evaluation scale is a 7-point scale (7 points: very good, 6 points: good. 5 points: a little good, 4 points: normal, 3 points: a little bad, 2 points: bad, 1 point: very bad) I did.

The sensory test items were evaluated with a total of four sensory items such as texture, aftertaste, aroma, and overall acceptability, and the results were verified by Duncan's multiple range test at 5% level using ANOVA.

The results are shown in Table 1 (average value ± standard deviation) below. A commercially available one was used as a comparative product.

Item Example 3 Comparative example Texture 6.76±1.23 4.23±0.25 aftertaste 6.78±0.26 4.76±1.93 incense 6.87±0.43 4.67±2.16 Overall preference 6.77±0.37 4.53±0.36

As a result, the product of Example 3 was very excellent in texture, aftertaste, aroma, and overall acceptability, and showed remarkably superior results compared to those of the comparative example in all items overall.

From the results of Table 1, it was confirmed that the products of the examples of the present invention were generally superior to the comparative products, regardless of age group.

Test example 2: sensory evaluation 2

The sensory test for the bellflower tablets prepared according to Example 3 was performed by ingesting 300 g per day for 10 days for 30 sensory agents in their 20s to 50s with asthma symptoms, and the result was calculated by a 7-point scale method. .

The results are shown in Table 2 (average value ± standard deviation) below. A commercially available one was used as a comparative product.

Item Example 3 Comparative example Asthma improvement 6.96±0.12 5.32±0.27

As a result, it was found that the product of Example 3 significantly improved asthma symptoms. From the results of Table 2, the products of the examples of the present invention were found to be of considerable help in the prevention and improvement of asthma compared to the comparative products regardless of age.

As described above, the bellflower jeonggwa according to the present invention is rich in taste and nutrients because of its excellent texture, aftertaste, and aroma by balancing the active ingredient of bellflower, the functional ingredient of jocheong, and various vegetable powders. Because it can be stored, there is an advantage that men and women of all ages, as well as bronchial patients, can easily and immediately consume.

In accordance with the present invention, the development direction for bellflower jeonggwa was suggested, and it is judged as a research project that can take the lead in job creation and well-being food culture by providing an opportunity to additionally generate interests and roles of manufacturing industry officials. Since socially and culturally health-related issues continue to emerge in the present and future in the mass media, etc., many functional tablets and foods such as the present invention have been developed, suggesting directions to solve various social problems.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains, the present invention in other specific forms without changing the technical idea or essential features. It will be appreciated that it can be implemented. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (5)

a) pre-treating bellflower;
b) Blanching the pretreated bellflower in a plant extract at 90-100° C. for 1-5 minutes;
c) boiled bellflower in jocheong at 50 to 100°C for 10 to 60 minutes;
d) cooling step of cooling bellflower after boiling;
e) repeating steps c) and d) 5 to 10 times;
f) filtering the liquid component from the bellflower in which the bath is completed;
g) drying the bellflowers filtered from the liquid component at 50 to 70°C for 10 to 24 hours;
h) applying the dried bellflower with vegetable powder; And
Including; i) packing the applied bellflower in a predetermined unit,
The plant extract of step b) is obtained by putting processed or unprocessed tea leaves into an extraction solvent of 5 to 30 times and leaching at room temperature for 1 to 6 months, or at a temperature of 90 to 110°C for 2 to 7 hours. It is obtained by heating and extracting and then filtering,
The source plant of the plant extract is one or a mixture of two or more selected from the group consisting of green tea, black tea, matcha tea, matcha tea, and by-products thereof
In the step c), the jocheong further comprises green tea powder or black tea powder,
The vegetable powder of step h) is one or a mixture of two or more selected from the group consisting of soybean flour, green tea, black tea, matcha, matcha tea, and by-products thereof pulverized to a particle size of 30 to 500 mesh using a blender or grinder Method for producing bellflower jeonggwa characterized by. delete delete delete Bellflower tablets, characterized in that produced by the method according to claim 1.

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