KR102201601B1 - The balloonflower syrup bloomed - Google Patents
The balloonflower syrup bloomed Download PDFInfo
- Publication number
- KR102201601B1 KR102201601B1 KR1020200066339A KR20200066339A KR102201601B1 KR 102201601 B1 KR102201601 B1 KR 102201601B1 KR 1020200066339 A KR1020200066339 A KR 1020200066339A KR 20200066339 A KR20200066339 A KR 20200066339A KR 102201601 B1 KR102201601 B1 KR 102201601B1
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- bellflower
- concentrate
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- mixed solution
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- 235000006753 Platycodon grandiflorum Nutrition 0.000 title abstract description 7
- 240000003582 Platycodon grandiflorus Species 0.000 title description 2
- 239000006188 syrup Substances 0.000 title 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 도라지 특유의 쓴맛은 감소하면서 호흡기 유발 세균에 대한 항균 효과와 같은 약효가 향상된 도라지 농축액의 제조방법 및 상기 방법으로 제조된 도라지 농축액과 상기 도라지 농축액에 배 농축액 및 당 등의 부재료를 혼합하여 제조하는 것을 특징으로 하는 도라지 액상차의 제조방법에 관한 것이다.The present invention relates to a method for producing a bellflower concentrate with improved medicinal effects such as antibacterial effect against respiratory tract-causing bacteria while reducing the bitterness peculiar to bellflower, and mixing the bellflower concentrate and subsidiary materials such as pear concentrate and sugar to the bellflower concentrate prepared by the method. It relates to a method of manufacturing a liquid bellflower tea, characterized in that to manufacture.
도라지(Platycodon grandiflorum)는 한국, 일본 및 중국의 산간지방에서 널리 자생하며, 한방에서 약재로 사용되기도 하고, 일반식용으로도 널리 이용되고 있는 산채 식품으로서 트리테르페노이드(triterpenoid)계 사포닌, 당질 및 섬유질을 함유하고 있다. 이러한 사포닌은 동물실험에서 진해, 거담작용, 중추신경 억제작용, 급성 만성염, 항궤양 및 위액분비 억제작용, 혈관을 확장하여 혈압을 낮추는 혈당강하작용, 콜레스테롤 대사 개선작용, 항산화 및 항암효과 등이 있는 것으로 밝혀져 있으며, 생약재로서 도라지가 배합되어 있는 한방 처방 수는 동의보감에 287건, 방약합편에 49건이 수록되어 있을 정도로 다양한 약리작용을 갖고 있다. 최근 도라지의 여러 가지 약리효과를 검증한 결과로 도라지의 소비량이 증가하면서 재배면적이 확대되고 있다.Bellflower ( Platycodon grandiflorum ) is a wild vegetable food that grows wildly in the mountainous regions of Korea, Japan, and China, is used as a medicinal material in oriental medicine, and is widely used for general edible use, as well as triterpenoid saponins, sugars and Contains fiber. These saponins have antitussive, expectorant effect, central nervous system inhibitory effect, acute chronic inflammation, anti-ulcer and gastric juice secretion suppression, hypoglycemic effect to lower blood pressure by expanding blood vessels, improving cholesterol metabolism, anti-oxidation and anti-cancer effect, etc. The number of herbal prescriptions containing bellflower as a herbal medicine is 287 cases in Donguibogam and 49 cases in Bangyak Hapyeon. Recently, as a result of verifying various pharmacological effects of bellflower, the cultivation area is expanding as the consumption of bellflower is increased.
배는 전국 각지에서 재배되고 있으며 배나무는 높이가 6~7 m쯤 자라는데, 잎은 뾰족하게 빛나며 잔 톱니가 있는 난형이다. 열매는 조금 시나 맛이 달고 수분이 많으며, 색깔은 엷은 황갈색, 엷은 노란색, 엷은 녹색 등이 있다. 민간의약에서 배는 기침약으로 주로 쓰이고, 배에는 고기 요리의 자극을 완화하고 소화를 돕는 효소가 있어, 예로부터 고기 요리를 많이 먹는 나라에서 많이 사용하고 있다. 특히 소갈(消渴)에는 배즙을 꿀에 달여 병에 넣어 두고 수시로 뜨거운 물이나 냉수에 타서 마시면 좋다고 알려져 있다. 어린아이가 배가 차서 아플 때에는 배나무 잎을 한 뭉치 삶아 그 물을 마시면 좋다고 전해왔다. 또한, 체했을 때 배나무 잎을 달여 그 즙을 먹으면 좋다고 알려져 있다. 본초강목, 한방집약서 등 고의학 문헌에 따르면 배는 위궤양, 변비, 이뇨작용 촉진에 효과가 있는 것으로 알려져 있으며 담, 해열, 기침 등에도 효과가 있는 것으로 알려져 있다.Pears are cultivated all over the country, and the pear tree grows about 6 to 7 m in height, and the leaves are sharp and ovate with fine teeth. Fruits are slightly sweet and juicy in taste and are light yellowish brown, light yellow, and light green. In folk medicine, pears are mainly used as a cough medicine, and pears contain enzymes that relieve irritation of meat dishes and aid in digestion, and have been widely used in countries where meat dishes are eaten a lot since ancient times. Especially in Sogal (消渴), it is known that it is good to drink pear juice in a bottle of honey, and often burn it in hot or cold water. It has been said that it is good to boil a bunch of pear leaves and drink the water when a child is sick from full stomach. In addition, it is known that it is good to decoct pear leaves and eat the juice when sifted. According to the ancient medical literature such as Herbal Medicine and Herbal Medicine, the stomach is known to be effective in promoting gastric ulcer, constipation, and diuresis, and is known to be effective in phlegm, fever, and cough.
한국공개특허 제2017-0063285호에는 기능성 한방차의 제조방법이 개시되어 있고, 한국등록특허 제1509236호에는 연근, 우엉, 도라지 및 마를 이용한 차의 제조방법이 개시되어 있으나, 본 발명의 도라지 액상차의 제조방법과는 상이하다.Korean Patent Publication No. 2017-0063285 discloses a method of manufacturing a functional herbal tea, and Korean Patent No. 1509236 discloses a method of manufacturing tea using lotus root, burdock, bellflower and hemp, but the bellflower liquid tea of the present invention It is different from the manufacturing method of
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 부재료 종류, 도라지 전처리, 건조, 추출 등의 제조조건을 최적화하여, 도라지 특유의 떫은맛 및 쓴맛은 감소되고 부드러운 맛이 증가할 뿐만 아니라, 호흡기질환 유발 세균에 대한 항균 활성과 면역 활성이 우수하고 기호도가 향상된 도라지 농축액 및 이를 이용한 도라지 액상차의 제조방법을 제공하는 데 있다.The present invention was conceived by the above requirements, and an object of the present invention is to optimize the production conditions such as the type of subsidiary material, bellflower pretreatment, drying, extraction, etc., so that the astringency and bitterness peculiar to bellflower are reduced and the soft taste is increased. In addition, it is to provide a bellflower concentrate having excellent antibacterial activity and immune activity against respiratory disease-causing bacteria and improved palatability, and a method for producing bellflower liquid tea using the same.
상기 과제를 해결하기 위해, 본 발명은 (1) 캐러웨이 분말, 콜라겐 분말, 유자과피 및 물을 혼합한 후 추출하고 여과하여 혼합 용액을 제조하는 단계; (2) 슬라이스한 도라지에 상기 (1)단계의 제조한 혼합 용액을 분무한 후 숙성시키는 단계; (3) 상기 (2)단계의 숙성시킨 도라지를 건조하는 단계; 및 (4) 상기 (3)단계의 건조한 도라지에 물을 첨가하여 추출한 후 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 도라지 농축액의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of: (1) mixing caraway powder, collagen powder, citron peel and water, extracting and filtering to prepare a mixed solution; (2) aging after spraying the mixed solution prepared in step (1) on the sliced bellflower; (3) drying the aged bellflower in step (2); And (4) adding water to the dried bellflower in step (3), extracting, and then concentrating it. It provides a method for preparing a bellflower concentrate.
또한, 본 발명은 상기 방법으로 제조된 도라지 농축액을 제공한다.In addition, the present invention provides a bellflower concentrate prepared by the above method.
또한, 본 발명은 상기 도라지 농축액에 배 농축액 및 당을 혼합하여 제조하는 것을 특징으로 하는 도라지 액상차의 제조방법을 제공한다.In addition, the present invention provides a method for producing a bellflower liquid tea, characterized in that it is prepared by mixing the bellflower concentrate and the pear concentrate and sugar.
본 발명의 도라지 농축액은 호흡기 유발 세균에 대한 항균 효과가 우수하여 기관지 질병 및 감기에 탁월한 예방 효과를 기대할 수 있으며, 종래의 도라지 농축액에 비해 면역력 강화 효과가 증진되는 이점이 있다. 또한, 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 노약자나 어린이를 비롯한 전 연령의 소비자들이 거리낌없이 섭취할 수 있다.The bellflower concentrate of the present invention has an excellent antibacterial effect against respiratory tract-causing bacteria, so that it can be expected to have an excellent preventive effect against bronchial diseases and colds, and has an advantage of enhancing immunity compared to the conventional bellflower concentrate. In addition, the characteristic bitter taste of bellflower is reduced and the soft taste increases, so consumers of all ages, including the elderly and children, can consume it without hesitation.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 캐러웨이 분말, 콜라겐 분말, 유자과피 및 물을 혼합한 후 추출하고 여과하여 혼합 용액을 제조하는 단계;(1) mixing caraway powder, collagen powder, citron peel, and water, extracting and filtering to prepare a mixed solution;
(2) 슬라이스한 도라지에 상기 (1)단계의 제조한 혼합 용액을 분무한 후 숙성시키는 단계;(2) aging after spraying the mixed solution prepared in step (1) on the sliced bellflower;
(3) 상기 (2)단계의 숙성시킨 도라지를 건조하는 단계; 및(3) drying the aged bellflower in step (2); And
(4) 상기 (3)단계의 건조한 도라지에 물을 첨가하여 추출한 후 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 도라지 농축액의 제조방법을 제공한다.(4) It provides a method for producing a bellflower concentrate, characterized in that it is prepared by adding water to the dried bellflower in step (3), extracting, and then concentrating.
본 발명의 도라지 농축액의 제조방법에서, 상기 (1)단계의 혼합 용액은 바람직하게는 캐러웨이 분말 4~6 g, 콜라겐 분말 4~6 g, 유자과피 4~6 g 및 물 80~90 mL를 혼합한 후 55~65℃에서 50~70분 동안 추출한 후 여과하여 제조할 수 있으며, 캐러웨이 분말 5 g, 콜라겐 분말 5 g, 유자과피 5 g 및 물 85 mL를 혼합한 후 60℃에서 60분 동안 추출한 후 여과하여 제조할 수 있다. 상기와 같은 조건으로 제조된 혼합 용액은 도라지와 잘 어우러져 풍미를 풍부하게 하여 기호도가 우수하고 항균 및 면역 활성을 증진시켜 품질이 우수한 도라지 농축액으로 제조할 수 있었다.In the method for producing a bellflower concentrate of the present invention, the mixed solution of step (1) is preferably 4 to 6 g of caraway powder, 4 to 6 g of collagen powder, 4 to 6 g of citron peel, and 80 to 90 mL of water. After mixing, it can be extracted for 50-70 minutes at 55-65℃ and then filtered. After mixing 5 g of caraway powder, 5 g of collagen powder, 5 g of citron peel and 85 mL of water, 60 minutes at 60℃ It can be prepared by filtration after extraction during. The mixed solution prepared under the conditions as described above was well harmonized with bellflower to enrich the flavor, so that it had excellent palatability and improved antibacterial and immune activity, so that it could be prepared as a bellflower concentrate with excellent quality.
또한, 본 발명의 도라지 농축액의 제조방법에서, 상기 (2)단계는 바람직하게는 슬라이스한 도라지 0.8~1.2 kg에 혼합 용액 80~120 mL를 분무한 후 25~35℃에서 5~7시간 동안 숙성시킬 수 있으며, 더욱 바람직하게는 슬라이스한 도라지 1 kg에 혼합 용액 100 mL를 분무한 후 30℃에서 6시간 동안 숙성시킬 수 있다. 상기와 같은 조건으로 도라지를 전처리하는 것이 도라지 특유의 아린맛 및 쓴맛은 제거되고 향미가 증진되어 음용이 용이할 뿐만 아니라, 항균 및 면역 활성이 증진된 도라지로 전처리할 수 있었다.In addition, in the method for producing a bellflower concentrate of the present invention, the step (2) is preferably sprayed with 80 to 120 mL of the mixed solution on 0.8 to 1.2 kg of sliced bellflower and then aged at 25 to 35°C for 5 to 7 hours. More preferably, 100 mL of the mixed solution may be sprayed on 1 kg of sliced bellflower and then aged at 30° C. for 6 hours. Pre-treatment of bellflower under the conditions as described above removes the peculiar bitter and bitter taste of bellflower, so that it is not only easy to drink, but also pretreatment with bellflower with improved antibacterial and immune activity.
또한, 본 발명의 도라지 농축액의 제조방법에서, 상기 (3)단계의 건조는 바람직하게는 도라지를 55~60℃에서 20~28시간 동안 건조할 수 있으며, 더욱 바람직하게는 55~60℃에서 24시간 동안 건조할 수 있다. 상기와 같은 조건으로 건조함으로써 도라지의 맛을 더욱 무르익게 하고 향기가 더욱 오래 지속되도록 건조할 수 있었다.In addition, in the method for producing a bellflower concentrate of the present invention, the drying of the step (3) is preferably dried bellflower at 55 to 60°C for 20 to 28 hours, and more preferably at 55 to 60°C for 24 hours. Can dry for hours. By drying under the same conditions as described above, it was possible to dry the bellflower so that its taste became more ripe and the fragrance lasted longer.
또한, 본 발명의 도라지 농축액의 제조방법에서, 상기 (4)단계는 바람직하게는 건조한 도라지에 물을 18~22배(v/w) 첨가하여 90~100℃에서 12~16시간 동안 추출한 후 농축할 수 있으며, 더욱 바람직하게는 건조한 도라지에 물을 20배(v/w) 첨가하여 100℃에서 14시간 동안 추출한 후 농축할 수 있다. 상기와 같은 조건으로 도라지를 추출하는 것이 유효성분을 효과적으로 추출하면서, 도라지 특유의 아린맛 및 쓴맛은 나지 않으면서 부드럽고 깊은맛을 지니는 농축액으로 제조할 수 있었다.In addition, in the method for preparing the bellflower concentrate of the present invention, step (4) is preferably added 18 to 22 times (v/w) of water to the dried bellflower, extracted for 12 to 16 hours at 90 to 100°C, and then concentrated. More preferably, water may be added 20 times (v/w) to the dried bellflower, extracted for 14 hours at 100° C., and then concentrated. Extracting bellflower under the above-described conditions effectively extracts the active ingredient, and it can be prepared as a concentrate having a soft and deep taste without having the characteristic bitter and bitter taste of bellflower.
본 발명의 도라지 농축액의 제조방법은, 보다 구체적으로는The method for preparing the bellflower concentrate of the present invention, more specifically
(1) 캐러웨이 분말 4~6 g, 콜라겐 분말 4~6 g, 유자과피 4~6 g 및 물 80~90 mL를 혼합한 후 55~65℃에서 50~70분 동안 추출한 후 여과하여 혼합 용액을 제조하는 단계;(1) After mixing 4~6 g of caraway powder, 4~6 g of collagen powder, 4~6 g of citron peel, and 80~90 mL of water, extracting at 55~65℃ for 50~70 minutes, filtration and mixed solution Manufacturing a;
(2) 슬라이스한 도라지 0.8~1.2 kg에 상기 (1)단계의 제조한 혼합 용액 80~120 mL를 분무한 후 25~35℃에서 5~7시간 동안 숙성시키는 단계;(2) spraying 80 to 120 mL of the mixed solution prepared in step (1) on 0.8 to 1.2 kg of sliced bellflower, and then aging at 25 to 35°C for 5 to 7 hours;
(3) 상기 (2)단계의 숙성시킨 도라지를 55~60℃에서 20~28시간 동안 건조하는 단계; 및(3) drying the aged bellflowers in step (2) at 55 to 60° C. for 20 to 28 hours; And
(4) 상기 (3)단계의 건조한 도라지에 물을 18~22배(v/w) 첨가하여 90~100℃에서 12~16시간 동안 추출한 후 농축하는 단계를 포함할 수 있으며,(4) adding water 18 to 22 times (v/w) to the dried bellflower in step (3), extracting for 12 to 16 hours at 90 to 100°C, and then concentrating,
더욱 구체적으로는More specifically
(1) 캐러웨이 분말 5 g, 콜라겐 분말 5 g, 유자과피 5 g 및 물 85 mL를 혼합한 후 60℃에서 60분 동안 추출한 후 여과하여 혼합 용액을 제조하는 단계;(1) mixing 5 g of caraway powder, 5 g of collagen powder, 5 g of citron peel, and 85 mL of water, extracting at 60°C for 60 minutes, and filtering to prepare a mixed solution;
(2) 슬라이스한 도라지 1 kg에 상기 (1)단계의 제조한 혼합 용액 100 mL를 분무한 후 30℃에서 6시간 동안 숙성시키는 단계;(2) spraying 100 mL of the mixed solution prepared in step (1) on 1 kg of sliced bellflower and aging at 30°C for 6 hours;
(3) 상기 (2)단계의 숙성시킨 도라지를 55~60℃에서 24시간 동안 건조하는 단계; 및(3) drying the aged bellflowers in step (2) at 55 to 60° C. for 24 hours; And
(4) 상기 (3)단계의 건조한 도라지에 물을 20배(v/w) 첨가하여 100℃에서 14시간 동안 추출한 후 농축하는 단계를 포함할 수 있다.(4) adding water 20 times (v/w) to the dried bellflower in step (3), extracting for 14 hours at 100°C, and then concentrating.
본 발명은 또한, 상기 방법으로 제조된 도라지 농축액을 제공한다.The present invention also provides a bellflower concentrate prepared by the above method.
본 발명은 또한, 상기 도라지 농축액에 배 농축액 및 당을 혼합하여 제조하는 것을 특징으로 하는 도라지 액상차의 제조방법을 제공한다.The present invention also provides a method for producing a bellflower liquid tea, characterized in that it is prepared by mixing the bellflower concentrate and the pear concentrate and sugar.
본 발명의 도라지 액상차의 제조방법은, 보다 구체적으로는 도라지 액상차 총 중량 기준으로, 도라지 농축액 35~37 중량%, 배 농축액 33~35 중량%, 당 28~30 중량% 및 부재료 0.8~1.2 중량%를 혼합할 수 있으며, 더욱 구체적으로는 도라지 액상차 총 중량 기준으로, 도라지 농축액 36 중량%, 배 농축액 34 중량%, 당 29 중량% 및 부재료 1 중량%를 혼합할 수 있다.The method of manufacturing the bellflower liquid tea of the present invention, more specifically, based on the total weight of bellflower liquid tea, bellflower concentrate 35 to 37% by weight, pear concentrate 33 to 35% by weight, sugar 28 to 30% by weight and subsidiary material 0.8 to 1.2 The weight percent may be mixed, and more specifically, based on the total weight of the bellflower liquid tea, 36 weight percent of bellflower concentrate, 34 weight percent of pear concentrate, 29 weight percent of sugar, and 1 weight percent of subsidiary materials may be mixed.
이하, 본 발명의 바람직한 실시예를 첨부된 실험 결과에 의하여 상세히 설명하면 다음과 같다. 그러나 본 발명은 이하에서 개시되는 실시예에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예는 본 발명의 개시가 완전하도록 하며 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이다.Hereinafter, a preferred embodiment of the present invention will be described in detail by the accompanying experimental results. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in a variety of different forms. However, this embodiment is intended to make the disclosure of the present invention complete and the scope of the invention to those of ordinary skill in the art. It is provided to inform you.
제조예 1. 도라지 농축액Preparation Example 1. Bellflower concentrate
(1) 생도라지 60 kg을 준비하고, 표면의 이물질을 고압세척기로 세척하였다.(1) 60 kg of fresh bellflower was prepared, and foreign matter on the surface was washed with a high pressure washer.
(2) 상기 세척한 도라지의 껍질을 70% 이상 잔존시켜 껍질을 포함하는 생도라지를 준비하였다.(2) 70% or more of the washed bellflower shell remained to prepare a fresh bellflower including the shell.
(3) 상기 (2)단계의 준비한 생도라지를 2~3 mm 두께로 슬라이스하였다.(3) The fresh bellflower prepared in step (2) was sliced to a thickness of 2 to 3 mm.
(4) 캐러웨이 분말(캐러웨이 잎을 건조한 후 분쇄) 5 g, 콜라겐 분말 5 g, 유자과피 5 g 및 정제수 85 mL를 혼합한 후 60℃에서 1시간 동안 추출한 후 여과하여 혼합 용액을 제조하였다.(4) Caraway powder (pulverized after drying caraway leaves) 5 g, collagen powder 5 g, citron peel 5 g, and 85 mL of purified water were mixed, extracted for 1 hour at 60°C, and filtered to prepare a mixed solution. .
(5) 상기 (3)단계의 슬라이스한 도라지 1 kg에 상기 (4)단계의 제조한 혼합 용액 100 mL를 골고루 분무한 후 숙성탱크에 넣고 30℃에서 6시간 동안 숙성시켰다.(5) 100 mL of the mixed solution prepared in step (4) was sprayed evenly to 1 kg of the sliced bellflower in step (3), and then put into a aging tank and aged at 30°C for 6 hours.
(6) 상기 (5)단계의 숙성시킨 도라지를 55~60℃에서 24시간 동안 건조한 후, 건조한 도라지에 물을 20배(v/w) 첨가하여 100℃에서 14시간 동안 추출한 후 55℃에서 저온진공농축하여 76 brix의 도라지 농축액을 제조하였다.(6) After drying the aged bellflower in step (5) at 55-60℃ for 24 hours, water was added 20 times (v/w) to the dried bellflower, extracted for 14 hours at 100℃, and then at low temperature at 55℃. It was concentrated in vacuo to prepare a 76 brix bellflower concentrate.
비교예 1. 도라지 농축액Comparative Example 1. Bellflower concentrate
(1) 생도라지 60 kg을 준비하고, 표면의 이물질을 고압세척기로 세척하였다.(1) 60 kg of fresh bellflower was prepared, and foreign matter on the surface was washed with a high pressure washer.
(2) 상기 세척한 도라지의 껍질을 70% 이상 잔존시켜 껍질을 포함하는 생도라지를 준비하였다.(2) 70% or more of the washed bellflower shell remained to prepare a fresh bellflower including the shell.
(3) 상기 (2)단계의 준비한 생도라지를 2~3 mm 두께로 슬라이스하였다.(3) The fresh bellflower prepared in step (2) was sliced to a thickness of 2 to 3 mm.
(4) 상기 (3)단계의 슬라이스한 도라지 1 kg를 55~60℃에서 24시간 동안 건조한 후, 건조한 도라지에 물을 20배(v/w) 첨가하여 100℃에서 14시간 동안 추출한 후 55℃에서 저온진공농축하여 76 brix의 도라지 농축액을 제조하였다.(4) After drying 1 kg of the sliced bellflower in step (3) at 55 to 60°C for 24 hours, 20 times (v/w) of water was added to the dried bellflowers and extracted at 100°C for 14 hours, and then 55°C At low temperature vacuum concentration to prepare a bellflower concentrate of 76 brix.
비교예 2. 도라지 농축액Comparative Example 2. Bellflower concentrate
상기 제조예 1의 방법으로 도라지 농축액을 제조하되, (4)단계의 혼합 용액 제조 시 캐러웨이 분말 및 콜라겐 분말을 사용하지 않고, 유자과피 15 g 및 정제수 85 mL를 혼합한 후 60℃에서 1시간 동안 추출한 후 여과한 혼합 용액을 이용하여, 도라지 농축액을 제조하였다.A bellflower concentrate was prepared by the method of Preparation Example 1, but when preparing the mixed solution in step (4), without using caraway powder and collagen powder, 15 g of citron peel and 85 mL of purified water were mixed for 1 hour at 60°C. After extracting during, using the filtered mixed solution, a bellflower concentrate was prepared.
비교예 3. 도라지 농축액Comparative Example 3. Bellflower concentrate
상기 제조예 1의 방법으로 도라지 농축액을 제조하되, (4)단계의 혼합 용액 제조 시 캐러웨이 분말 및 유자과피를 사용하지 않고, 콜라겐 분말 15 g 및 정제수 85 mL를 혼합한 후 60℃에서 1시간 동안 추출한 후 여과한 혼합 용액을 이용하여, 도라지 농축액을 제조하였다.To prepare a bellflower concentrate by the method of Preparation Example 1, but without using caraway powder and citron peel when preparing the mixed solution in step (4), 15 g of collagen powder and 85 mL of purified water were mixed for 1 hour at 60°C. After extracting during, using the filtered mixed solution, a bellflower concentrate was prepared.
비교예 4. 도라지 농축액Comparative Example 4. Bellflower concentrate
상기 제조예 1의 방법으로 도라지 농축액을 제조하되, (4)단계의 혼합 용액 제조 시 캐러웨이 분말 7 g, 콜라겐 분말 1 g, 유자과피 7 g 및 정제수 85 mL를 혼합한 후 60℃에서 1시간 동안 추출한 후 여과한 혼합 용액을 이용하여, 도라지 농축액을 제조하였다.To prepare a bellflower concentrate by the method of Preparation Example 1, when preparing the mixed solution in step (4), 7 g of caraway powder, 1 g of collagen powder, 7 g of citron peel, and 85 mL of purified water were mixed for 1 hour at 60°C. After extracting during, using the filtered mixed solution, a bellflower concentrate was prepared.
제조예 2. 도라지 액상차Manufacturing Example 2. Bellflower Liquid Tea
(1) 배를 착즙한 착즙액을 55℃에서 저온진공농축하여 70 brix의 배 농축액을 제조하였다. (1) A pear concentrate of 70 brix was prepared by concentrating the pear juice in a low-temperature vacuum at 55°C.
(2) 도라지 액상차 총 중량 기준으로, 상기 제조예 1의 도라지 농축액 36 중량%, 상기 (1)단계의 배 농축액(70 brix) 34 중량%, 천연당(palatinose, 70 brix) 29 중량% 및 부재료(박하향, 자몽종자 추출물 및 정제수) 1 중량%를 혼합하였다.(2) Based on the total weight of bellflower liquid tea, 36% by weight of the bellflower concentrate of Preparation Example 1, 34% by weight of the pear concentrate (70 brix) of the step (1), 29% by weight of natural sugar (palatinose, 70 brix), and subsidiary materials (Peppermint flavor, grapefruit seed extract and purified water) 1% by weight were mixed.
실시예 1. 도라지 농축액의 항균 활성Example 1. Antibacterial activity of bellflower concentrate
호흡기질환을 유발하는 세균에 대한 항균 효과를 측정하였으며, 사용 균주는 스트렙토코커스 피로게네스(Streptococcus pyrogenes KCTC 19615), 크렙시엘라 뉴모니아(Klebsiella pneumonia KCTC 2246), 스타필로코커스 아우레우스(Staphylococcus aureus KCTC 1621), 코리네박테리움 디프테리아(Corynebacterium diphtheriae KCTC 3075) 균주를 사용하였고, 상기 균주는 한국생명공학연구원 미생물자원센터에서 분양받았다. 각 균주를 NB(nutrient broth) 배지에 각각 접종하여 35℃에서 배양한 다음, 102 CFU/mL 농도가 되도록 멸균수로 희석한 균 배양액을 이용하였다.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) strains were used, and the strains were distributed from the Microbial Resource Center of Korea Research Institute of Bioscience and Biotechnology. Each strain was inoculated into NB (nutrient broth) medium, cultured at 35°C, and then a culture solution diluted with sterile water to a concentration of 10 2 CFU/mL was used.
각각의 도라지 농축액 시료에 정제수를 첨가하여 200배 희석한 후, 배지 90 mL에 10 mL씩 첨가하고, 상기 준비한 각각의 102 CFU/mL 농도의 균 배양액을 각각 0.2 mL씩 주입하고 35℃에서 100 rpm으로 진탕시키면서 균을 24시간 동안 배양하였다. 시간별로 배양한 후 660 ㎚에서 흡광도를 측정하여 균 증식 정도를 확인하였다. 배양액의 흡광도가 660 ㎚에서 0.2 이상 나올 경우, 균 콜로니 수가 106 CFU/mL 이상 나오는 것을 확인하였다.After adding purified water to each bellflower concentrate sample and diluting it 200 times, 10 mL each was added to 90 mL of the medium, and 0.2 mL of each of the prepared bacterial cultures at a concentration of 10 2 CFU/mL were injected at 35°C. The bacteria were incubated for 24 hours while shaking at rpm. After culturing for each time, absorbance was measured at 660 nm to confirm 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 number of bacterial colonies was 10 6 CFU/mL or more.
그 결과, 무처리(NB 배지)에 비해 제조예 1의 도라지 농축액 처리구가 모든 균에 대한 증식 억제 효과가 가장 우수하여 항균 효과가 가장 높음을 확인할 수 있었다. 비교예들 중에서는 비교예 1이 가장 낮은 항균 효과를 나타내었다.As a result, it was confirmed that the bellflower concentrate treatment group of Preparation Example 1 had the best anti-proliferation inhibitory effect on all bacteria compared to untreated (NB medium), and the antibacterial effect was the highest. Among the comparative examples, Comparative Example 1 showed the lowest antibacterial effect.
실시예 2. 도라지 농축액의 면역 활성Example 2. Immune activity of bellflower concentrate
제조예 1과 비교예 1 내지 4의 도라지 농축액의 면역 활성을 비교하였다. 예비실험에서 각각의 도라지 농축액을 RAW 264.7 세포에 0.5~10 ㎍/mL로 처리하였을 때 세포독성이 없음을 확인하였다.The immune activity of the bellflower concentrates of Preparation Example 1 and Comparative Examples 1 to 4 was compared. In a preliminary experiment, it was confirmed that there was no cytotoxicity when each bellflower concentrate was treated with 0.5 to 10 μg/mL in RAW 264.7 cells.
NO의 농도는 배양액 내의 산화 질소(nitrite oxide) 농도를 그리스 시약(Griess reagent)을 이용하여 측정하였다. RAW 264.7 세포를 DMEM 배지를 이용하여 5×104 cells/mL로 조절한 후 96 웰 플레이트에 접종하고 37℃ 온도 및 5% CO2 인큐베이터에서 24시간 배양하였다. 시료 희석액을 1시간 처리하고 0.1 ㎍/mL의 LPS를 처리한 후 24시간 배양하였다. 배양액의 상층액을 얻은 후 그리스 시약과 반응시킨 후 분광광도계로 540 nm에서 흡광도를 측정하여 계산하였다.The concentration of NO was measured using a grease reagent by measuring the concentration of nitrite oxide in the culture solution. RAW 264.7 cells were adjusted to 5×10 4 cells/mL using DMEM medium, inoculated into a 96-well plate, and cultured in a 37°C temperature and 5% CO 2 incubator for 24 hours. The sample diluted solution was treated for 1 hour and then 0.1 μg/mL of LPS was treated, followed by incubation for 24 hours. After obtaining the supernatant of the culture medium, reacting with a grease reagent, the absorbance was measured at 540 nm with a spectrophotometer and calculated.
TNF-α 생성량은 RAW 264.7 세포 5×105 cell/well가 되도록 배양된 24-웰 플레이트에 처리하여 배양기에서 24시간 배양한 후, 상등액으로 분비된 TNF-α 양을 ELISA 키트(Pepro tech Inc, Rocky Hill, NJ, USA)를 이용하여 제조사의 지침에 따라 측정하였다.The amount of TNF-α produced was treated in a 24-well plate cultured to become 5×10 5 cells/well of RAW 264.7 cells, cultured in an incubator for 24 hours, and then the amount of TNF-α secreted into the supernatant was determined by an ELISA kit (Pepro tech Inc. Rocky Hill, NJ, USA) was measured according to the manufacturer's instructions.
그 결과, 제조예 1의 도라지 농축액 처리구가 다른 비교예들의 도라지 농축액에 비해 높은 NO 생성량을 나타내었고, TNF-α 생성량에서도 LPS 대비 96.2%로 LPS와 유사한 생성량을 나타내었다.As a result, the bellflower concentrate treatment group of Preparation Example 1 showed a higher NO production amount compared to the bellflower concentrate of the other comparative examples, and the TNF-α production amount also showed a production amount similar to LPS at 96.2% compared to LPS.
NO는 면역계에서 외부물질에 대한 방어 작용을 하는 중요한 신호 전달 물질이며, TNF-α는 인체에 침입한 병원체에 대한 숙주의 방어에 관여하여 인체의 면역반응을 조절한다고 알려져 있는데, 제조예 1의 도라지 농축액은 면역 기능을 증가시킬 수 있음을 확인하였다.NO is an important signaling material that acts as a defense against foreign substances in the immune system, and TNF-α is known to regulate the immune response of the human body by participating in the defense of the host against pathogens invading the human body. It was confirmed that the concentrate can increase immune function.
실시예 3. 도라지 농축액의 관능검사Example 3. Sensory evaluation of bellflower concentrate
제조예 1과 비교예들의 방법으로 제조된 도라지 농축액을 관능검사 요원 30명을 대상으로 색, 향, 맛 및 전체적인 기호도를 7점 평점법으로 실시하였다. 이때 채점 기준은 매우 좋다; 7점, 좋다; 6점, 좋은편이다; 5점, 보통; 4점, 조금 나쁘다; 3점, 나쁘다; 2점, 아주 나쁘다; 1점으로 하였고, 2시간 간격으로 시료의 번호를 바꾸어 같은 패널로 3회 반복하였으며, 각 반복 시 가장 높은 점수와 가장 낮은 점수를 제외하고 평균 득점을 구하였다.The bellflower concentrate prepared by the method of Preparation Example 1 and Comparative Examples was subjected to color, aroma, taste, and overall acceptability of 30 sensory test personnel by a 7-point scoring method. The scoring criteria are very good at this point; 7 points, good; 6 points, good; 5 points, moderate; 4 points, a little bad; 3 points, bad; 2 points, very bad; It was set as 1 point, and the number of samples was changed at 2 hour intervals and repeated three times with the same panel, and the average score was calculated excluding the highest score and the lowest score at each repeat.
그 결과, 향, 맛 및 전체적인 기호도에서 제조예 1의 도라지 농축액이 비교예들의 도라지 농축액에 비해 높은 점수를 나타내어, 제조예 1의 도라지 농축액은 쓴맛은 저감되고 부드러운 향미와 깊은맛으로 인해 기호도가 우수함을 확인할 수 있었다.As a result, in aroma, taste, and overall acceptability, the bellflower concentrate of Preparation Example 1 showed a higher score than the bellflower concentrate of Comparative Examples, and the bellflower concentrate of Preparation Example 1 reduced bitterness and had excellent acceptability due to its soft flavor and deep taste Could be confirmed.
실시예 4. 도라지 농축액 및 도라지 액상차 관능검사Example 4. Bellflower concentrate and bellflower liquid tea sensory test
제조예 1의 도라지 농축액과 제조예 2의 도라지 액상차를 가지고 실시예 3과 동일한 방법으로 관능검사를 실시한 결과는 하기 표 4와 같다.A sensory test was performed in the same manner as in Example 3 with the bellflower concentrate of Preparation Example 1 and the bellflower liquid of Preparation Example 2, and results are shown in Table 4 below.
그 결과, 도라지 농축액에 배 농축액 및 천연당을 적정량 혼합한 제조예 2의 도라지 액상차가 제조예 1의 도라지 농축액에 비해 향, 맛 및 전체적인 기호도에서 더 높은 점수를 나타내어, 제조예 2의 도라지 액상차는 도라지와 배 및 천연당의 맛과 향이 잘 조화되어 소비자들이 더 선호한다는 것을 확인할 수 있었다.As a result, the bellflower liquid tea of Preparation Example 2, in which an appropriate amount of pear concentrate and natural sugar were mixed with the bellflower concentrate, showed higher scores in flavor, taste, and overall acceptability than the bellflower concentrate of Preparation Example 1, and the bellflower liquid tea of Preparation Example 2 was bellflower The taste and aroma of pears and natural sugars were well harmonized, confirming that consumers prefer it more.
Claims (5)
(2) 슬라이스한 도라지에 상기 (1)단계의 제조한 혼합 용액을 분무한 후 숙성시키는 단계;
(3) 상기 (2)단계의 숙성시킨 도라지를 건조하는 단계; 및
(4) 상기 (3)단계의 건조한 도라지에 물을 첨가하여 추출한 후 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 도라지 농축액의 제조방법.(1) 4-6 g of caraway powder, 4-6 g of collagen powder, 4-6 g of citron peel, and 80-90 mL of water, followed by extraction and filtering to prepare a mixed solution;
(2) spraying the mixed solution prepared in step (1) on the sliced bellflower and aging it;
(3) drying the aged bellflower in step (2); And
(4) A method for producing a bellflower concentrate comprising the step of extracting and then concentrating after adding water to the dried bellflower in step (3).
(1) 캐러웨이 분말 4~6 g, 콜라겐 분말 4~6 g, 유자과피 4~6 g 및 물 80~90 mL를 혼합한 후 55~65℃에서 50~70분 동안 추출한 후 여과하여 혼합 용액을 제조하는 단계;
(2) 슬라이스한 도라지 0.8~1.2 kg에 상기 (1)단계의 제조한 혼합 용액 80~120 mL를 분무한 후 25~35℃에서 5~7시간 동안 숙성시키는 단계;
(3) 상기 (2)단계의 숙성시킨 도라지를 55~60℃에서 20~28시간 동안 건조하는 단계; 및
(4) 상기 (3)단계의 건조한 도라지에 물을 18~22배(v/w) 첨가하여 90~100℃에서 12~16시간 동안 추출한 후 농축하는 단계를 포함하여 제조하는 것을 특징으로 하는 도라지 농축액의 제조방법.The method of claim 1,
(1) After mixing 4~6 g of caraway powder, 4~6 g of collagen powder, 4~6 g of citron peel, and 80~90 mL of water, extracting at 55~65℃ for 50~70 minutes, filtration and mixed solution Manufacturing a;
(2) spraying 80 to 120 mL of the mixed solution prepared in step (1) on 0.8 to 1.2 kg of sliced bellflower, and then aging at 25 to 35°C for 5 to 7 hours;
(3) drying the aged bellflower in step (2) at 55 to 60° C. for 20 to 28 hours; And
(4) Bellflower, characterized in that it comprises the step of adding water 18 to 22 times (v/w) to the dried bellflower in step (3), extracting for 12 to 16 hours at 90 to 100°C, and then concentrating it. Method for producing a concentrate.
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