KR102201601B1 - The balloonflower syrup bloomed - Google Patents

Abstract

The present invention relates to: a method for manufacturing a Platycodon grandiflorus concentrate which has excellent antibacterial effects on respiratory-inducing bacteria while reducing the bitter taste of Platycodon grandiflorus; a Platycodon grandiflorus concentrate manufactured by the method; and a method for manufacturing a Platycodon grandiflorus liquid tea manufactured by mixing the Platycodon grandiflorus concentrate with a pear concentrate and sugar.

Description

The bellflower branch has bloomed (the method of manufacturing liquid bellflower tea){The balloonflower syrup bloomed}

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.

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.

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.

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

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.

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.

In addition, the present invention provides a bellflower concentrate prepared by the above method.

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.

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.

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

(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) 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.

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.

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.

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.

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.

The method for preparing the bellflower concentrate of the present invention, more specifically

(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 bellflowers in step (2) at 55 to 60° C. for 20 to 28 hours; And

(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,

More specifically

(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) 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) drying the aged bellflowers in step (2) at 55 to 60° C. for 24 hours; And

(4) adding water 20 times (v/w) to the dried bellflower in step (3), extracting for 14 hours at 100°C, and then concentrating.

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

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.

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.

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.

Preparation Example 1. Bellflower concentrate

(1) 60 kg of fresh bellflower was prepared, and foreign matter on the surface was washed with a high pressure washer.

(2) 70% or more of the washed bellflower shell remained to prepare a fresh bellflower including the shell.

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

(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) 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) 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.

Comparative Example 1. Bellflower concentrate

(1) 60 kg of fresh bellflower was prepared, and foreign matter on the surface was washed with a high pressure washer.

(2) 70% or more of the washed bellflower shell remained to prepare a fresh bellflower including the shell.

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

(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.

Comparative Example 2. Bellflower concentrate

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.

Comparative Example 3. Bellflower concentrate

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.

Comparative Example 4. Bellflower concentrate

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.

Manufacturing Example 2. Bellflower Liquid Tea

(1) A pear concentrate of 70 brix was prepared by concentrating the pear juice in a low-temperature vacuum at 55°C.

(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.

Example 1. Antibacterial activity of bellflower concentrate

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.

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.

Antibacterial activity of bellflower concentrate (absorbance 660 ㎚) division No treatment Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Streptococcus pyogenes 0.87 0.16 0.60 0.42 0.30 0.25 Krebsiella pneumoniae 0.53 0.19 0.40 0.36 0.32 0.30 Staphylococcus aureus 0.30 0.00 0.12 0.10 0.10 0.09 Corynebacterium diphtheria 2.60 0.30 0.90 0.82 0.76 0.45

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.

Example 2. Immune activity of bellflower concentrate

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.

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.

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.

NO and TNF-α production (%) of bellflower concentrate (10 ㎍/mL) division Control LPS Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 NO(uM) 5.5 30.2 20.8 9.6 12.5 13.9 16.4 TNF-α (%) 3.2 100 96.2 60.8 78.3 82.0 88.1

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.

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.

Example 3. Sensory evaluation of bellflower concentrate

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.

Sensory test of bellflower concentrate Concentrate type color incense flavor Overall preference Manufacturing Example 1 5.8 6.2 6.3 6.3 Comparative Example 1 5.7 5.0 5.2 5.2 Comparative Example 2 5.5 5.4 5.5 5.4 Comparative Example 3 5.4 5.7 5.6 5.6 Comparative Example 4 5.6 5.8 5.9 5.7

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.

Example 4. Bellflower concentrate and bellflower liquid tea sensory test

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.

Sensory test Kinds color incense flavor Overall preference Manufacturing Example 1 5.8 6.2 6.3 6.3 Manufacturing Example 2 5.6 6.5 6.4 6.5

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)

(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). delete 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. Bellflower concentrate prepared by the method of claim 1 or 3. A method for producing bellflower liquid tea, characterized in that it is prepared by mixing the bellflower concentrate of claim 4 with the pear concentrate and sugar.