KR102594646B1 - Manufacturing method of red bellflower syrup - Google Patents

Abstract

The present invention relates to a method for producing red bellflower syrup, and more specifically, to a rice syrup heating step of heating rice syrup, adding red bellflower concentrate, red bellflower pulverization, and bellflower root to the rice syrup heated through the rice syrup heating step. It consists of a raw material mixing step of mixing water and herbal medicine, a heating step of heating the mixture prepared through the raw material mixing step, and a maturation step of maturing the mixture heated through the heating step.
Red bellflower root produced through the above process is not only rich in various nutrients, but also has excellent palatability and has diet and diabetes prevention effects.

Description

Manufacturing method of red bellflower root {MANUFACTURING METHOD OF RED BELLFLOWER SYRUP}

The present invention relates to a method for producing red bellflower root, and more specifically, to a method for manufacturing red bellflower root, which is not only rich in various nutrients, but also has excellent palatability and has diet and diabetes prevention effects.

Cheong refers to a sweet and sticky liquid. Medicinal ingredients such as ginseng and various vegetables are used to make Cheong. It can also be spread on bread or mixed into various drinks. It has a different flavor from other teas such as coffee or green tea. It is widely used because it can be consumed.

Meanwhile, bellflower root (Platycodon grandiflorus) is widely used in oriental medicine as a medicine to keep the lungs healthy and treat bronchial diseases, and is also widely used as a general food ingredient.

Bellflower root is an alkaline food rich in carbohydrates, calcium, and iron. Scientific analysis of its composition shows that placicotin saponin, which gives off a sharp taste, acts on the respiratory and circulatory systems and helps protect the throat and bronchial tubes. In Oriental medicine, it has been used since ancient times to prevent phlegm and phlegm. It has been used as a medicine to stop coughing. Bellflower root, which looks similar to ginseng root, is dug up in spring or fall, dried in the sun, and used for edible or medicinal purposes. The taste is spicy and bitter, but it has a particularly sharp taste and acts on the lungs to stop coughing and remove phlegm.

However, despite the above-mentioned pharmacological efficacy, bellflower root is difficult to store for a long period of time, so it must be consumed immediately after collection, and there is a problem that it may be unpleasant when consumed due to its tough texture, unique smell, and unpleasant taste.

Therefore, there is a demand for the production of bellflower root that improves the chewy texture of bellflower root, improves the dry taste, and improves consumer preference.

Korean Patent Registration No. 10-1738594 (2017.05.16.) Korean Patent Registration No. 10-2436582 (2022.08.22.)

The purpose of the present invention is to provide a method for producing red bellflower root, which is not only rich in various nutrients, but also has excellent palatability and has diet and diabetes prevention effects.

The object of the present invention is a rice syrup heating step of heating rice syrup, a raw material mixing step of mixing red bellflower concentrate, red bellflower pulverization, bellflower root pulverization, and herbal medicine mixture with the rice syrup heated through the rice syrup heating step. This is achieved by providing a method for producing red bellflower root, which consists of a heating step of heating the mixture prepared through the raw material mixing step and a maturation step of maturing the heated mixture through the heating step.

According to a preferred feature of the present invention, between the heating step and the maturation step, a lactic acid bacteria inoculation step is further performed in which the mixture heated through the heating step is cooled and then inoculated with lactic acid bacteria, and the lactic acid bacteria are Lactobacillus gasseri BNR17 ( Deposit number: KCTC 10902BP).

According to a more preferred feature of the present invention, the rice syrup heating step is performed by heating rice syrup having a sugar content of 80 to 90 brix to a temperature of 85 to 95 ° C.

According to a more preferred feature of the present invention, in the raw material mixing step, 5 to 7 parts by weight of red bellflower concentrate, 4 to 6 parts by weight of red bellflower powder, and pulverized bellflower root are added to 100 parts by weight of rice syrup heated through the rice syrup heating step. It is made by mixing 15 to 25 parts by weight and 0.1 to 1 part by weight of herbal medicine.

According to an even more preferred feature of the present invention, in the raw material mixing step, 1 to 3 parts by weight of additives are further contained relative to 100 parts by weight of rice syrup, and the additives include 100 parts by weight of sonicated silk peptide and 5 parts by weight of docosahexaenoic acid. It should consist of 0.5 to 20 parts by weight and 0.5 to 10 parts by weight of calcium pantothenate.

According to an even more preferred feature of the present invention, the herbal medicine is made of gold.

According to an even more preferred feature of the present invention, the heating step is performed by heating the mixture prepared through the raw material mixing step at a temperature of 95 to 100° C. for 6 to 8 hours.

According to an even more preferred feature of the present invention, the maturation step is performed by maturing the mixture heated through the heating step at a temperature of 20 to 25° C. for 15 to 20 hours.

The method for producing red bellflower root according to the present invention is not only rich in various nutrients, but also shows excellent preference, and has an excellent effect of providing red bellflower root that has diet and diabetes prevention effects.

Figure 1 is a flow chart showing a manufacturing method of red bellflower root according to an embodiment of the present invention.
Figure 2 is a flow chart showing a manufacturing method of red bellflower root according to another embodiment of the present invention.
Figure 3 is a photograph showing the process of bellflower soaking (left) and bellflower root crushing (right) during the manufacturing process of the bellflower root used in the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but are intended to be described in detail so that those skilled in the art can easily practice the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method of producing red bellflower root according to the present invention includes a rice syrup heating step (S101) of heating rice syrup, a red bellflower concentrate, red bellflower pulverization, and bellflower root pulverization into the rice syrup heated through the rice syrup heating step (S101). A raw material mixing step (S103) of mixing water and herbal medicine mixture, a heating step (S105) of heating the mixture prepared through the raw material mixing step (S103), and aging of the mixture heated through the heating step (S105). It consists of step S107.

The rice syrup heating step (S101) is a step of heating and melting rice syrup. It consists of heating and melting rice syrup with a sugar content of 80 to 90 brix at a temperature of 85 to 95 ° C.

Rice syrup heated to the above temperature exhibits excellent palatability while exhibiting a viscosity sufficient to allow each component constituting the red bellflower syrup produced through the present invention to be evenly mixed.

If the sugar content of the rice syrup is less than 80 brix, the preference of the red bellflower syrup produced through the present invention decreases, and if the sugar content of the rice syrup exceeds 90 brix, the sweetness of the red bellflower syrup produced without improving the above effect This is undesirable because it may increase too much and the preference may actually decrease.

In addition, if the temperature of the rice syrup heating step (S101) is less than 85°C, the viscosity of the rice syrup is too high and each component constituting the red bellflower syrup produced through the present invention cannot be mixed evenly, and the rice syrup heating step ( If the temperature of S101) exceeds 95°C, the above effect is not further improved and the rice syrup may be carbonized, which is undesirable.

The raw material mixing step (S103) is a step of mixing red bellflower concentrate, red bellflower pulverization, bellflower root pulverization, and herbal medicine with the rice syrup heated through the rice syrup heating step (S103). The rice syrup heating step (S101) ) It is preferable to mix 100 parts by weight of rice syrup heated through 5 to 7 parts by weight of red bellflower concentrate, 4 to 6 parts by weight of red bellflower root powder, 15 to 25 parts by weight of bellflower root powder, and 0.1 to 1 part by weight of herbal medicine. .

The red bellflower concentrate contains 5 to 7 parts by weight, and it is preferable to use one showing 55 to 65 brix. In addition to adding more flavor of bellflower root, the content of nutrients such as saponin contained in bellflower root is very high. It serves to provide red bellflower root rich in various nutrients.

At this time, if the sugar content of the red bellflower concentrate is less than 55 brix or the content is less than 5 parts by weight, the preference of the red bellflower paste produced through the present invention decreases and the content of various nutrients becomes excessively low, and the red bellflower concentrate If the sugar content exceeds 65 brix or the content exceeds 7 parts by weight, the above effects are not significantly improved, but the manufacturing cost is excessively increased, and the unique taste and aroma of bellflower root becomes too strong, which is undesirable because preference may decrease. .

The red bellflower powder contains 4 to 6 parts by weight, and fresh bellflowers that are more than 4 years old are selected and the process of washing, steaming and drying is repeated to gradually turn red, and then placed in a grinder and 0.1 to 1. It can be manufactured through a process of grinding to a particle size of millimeter. Red bellflower produced through the above process not only has an improved saponin content compared to regular bellflower, but also reduces the pungent taste unique to bellflower, and has a chewy texture and unique flavor. Smell and bad taste are improved, improving preference.

If the content of the red bellflower powder is less than 4 parts by weight, the effect is minimal, and if the content of the red bellflower powder exceeds 6 parts by weight, the effect is not significantly improved and the manufacturing cost is excessively increased, so it is not desirable. Can not do it.

The bellflower pulverized product contains 15 to 25 parts by weight, and the bellflower root pretreated through removal of foreign substances and selection is preferably soaked in rice water for 30 to 50 minutes and then pulverized, as shown in Figure 3 below. As described above, bellflower root soaked in rice water for 30 to 50 minutes removes the unique bitter taste of bellflower root and improves the chewy texture, while adding the scent and taste of bellflower root to the red bellflower root produced through the present invention to improve preference. You can.

In the case of the red bellflower concentrate or red bellflower powder, the aroma or unique taste of bellflower root is excessively reduced, but the bellflower pulverized product adds the reduced scent or unique taste of bellflower root as described above, but is pulverized after being soaked in rice water. It plays a role in providing red bellflower root with excellent preference by reducing the chewy texture and bitter taste of bellflower root.

If the content of the bellflower pulverized product is less than 15 parts by weight, the above effect is minimal, and if the content of the bellflower pulverized product exceeds 25 parts by weight, the above effect is not significantly improved, but the scent or bitter taste of the bellflower root increases excessively, decreasing the preference. This is undesirable because it may deteriorate.

The herbal medicine contains 0.1 to 1 part by weight, and is preferably made of gold. The gold has been found to have a blood pressure lowering effect that calms high blood pressure, and not only has the effect of improving blood sugar, hyperlipidemia, and arteriosclerosis, It exhibits pharmacological effects such as anti-inflammatory action.

If the content of the herbal medicine is less than 0.1 part by weight, the effect is minimal, and if the content of the herbal medicine exceeds 1 part by weight, the effect is not significantly improved, and the unique aroma and bitter taste of the herbal medicine increase excessively, lowering the preference. It is undesirable because it can happen.

In addition, in the raw material mixing step, 1 to 3 parts by weight of additives may be added based on 100 parts by weight of rice syrup, and the additives include 100 parts by weight of sonicated silk peptide, 5 to 20 parts by weight of docosahexaenoic acid, and calcium. It is preferably comprised of 0.5 to 10 parts by weight of pantothenate.

If an additive containing ultrasonicated silk peptides is included as described above, red bellflower extract showing various functionalities can be provided due to the high content of natural amino acids. To explain in more detail, silk peptides hydrolyze silk thread and increase the absorption rate. It has very high properties and contains 18 different types of natural amino acids, including 8 essential amino acids. Among them, cystine and serine play a role in improving diabetes by normalizing the function of the pancreas and helping with insulin secretion, alanine and asparagine help in detoxification by strengthening liver function, and valine helps in the growth and development of infants and adolescents. and brain development, tyrosine increases memory and prevents dementia, methionine helps prevent fatty liver disease and prevents hair loss, and arginine helps remove waste products and improve chronic fatigue. In particular, serine provides calcium. Since it plays a role in maintaining the solubilized state, it plays a role in providing red bellflower root that increases the absorption rate of calcium.

At this time, the silk peptide treated with ultrasonic waves as described above decomposes the chitin contained in the silk peptide into fine particles, improving the absorption rate in the body. After immersing the silk peptide in sterilized water, ultrasonic waves (frequency 15 to 100 KHz, output) It is preferably prepared through a process of irradiating (100 to 4800 W) for 5 to 20 seconds and then filtering to separate only the silk peptides.

At this time, the additive mixture is preferably made by mixing 5 to 20 parts by weight of docosahexaenoic acid and 0.5 to 10 parts by weight of calcium pantothenate with 100 parts by weight of sonicated silk peptide.

Docosahexaenoic Acid is a highly unsaturated fatty acid and is not synthesized in the body of higher animals, including humans, so it must be consumed from phytoplankton and seaweeds capable of biosynthesizing docosahexaenoic acid. . Docosahexaenoic acid is a type of omega-3 fatty acid that prevents cardiovascular diseases such as arteriosclerosis by lowering blood cholesterol, prevents decline in memory and learning ability by activating brain cells, and also has anti-cancer effects. It is known to be a component of brain cells, so it has a promoting effect on the development of the brain nervous system of fetuses, infants, and young children.

If the content of docosahexaenoic acid is less than 5 parts by weight, the effect is minimal, and if the content of docosahexaenoic acid exceeds 20 parts by weight, the effect is not significantly improved and the manufacturing cost is excessively increased. It is undesirable because you have to do it.

In addition, the calcium pantothenate is a type of water-soluble vitamin belonging to the vitamin B complex. In vivo, it is contained as a component of acetyl CoA and participates in various metabolisms as a coenzyme, so it is an essential ingredient for normalizing tissue function, physical growth, and maintaining health. It prevents fatigue, reduces side effects caused by antibiotics, promotes wound healing, and protects skin and hair. It is widely distributed in the animal and plant world in small amounts, and is especially contained in yeast, soy sauce, and eggs.

If the content of calcium pantothenate is less than 0.5 parts by weight, the above effect is minimal, and if the content of calcium pantothenate exceeds 10 parts by weight, the above effect is not significantly improved and the preference of red bellflower root is excessively increased. This is undesirable because it may deteriorate.

In addition, if the additive mixture containing the sonicated silk peptide composed of the above components is contained in less than 1 part by weight, the above effect is minimal, and if the additive mixture containing the sonicated silk peptide exceeds 3 parts by weight, the above effect is minimal. It is undesirable because the effect is not significantly improved, the preference of red bellflower root is excessively reduced, and the manufacturing cost is excessively increased.

The heating step (S105) is a step of heating the mixture prepared through the raw material mixing step (S103), and the mixture prepared through the raw material mixing step (S103) is heated at a temperature of 95 to 100 ° C. for 6 to 8 hours. It is preferable that this is done through a heating process.

When the mixture is heated for the above temperature and time, not only are each component constituting the mixture evenly mixed, but the texture of the balloon flower component contained in the mixture is softened, improving the texture, and the unique bitter taste of bellflower root is further improved. In addition, it has the effect of sterilizing various bacteria contained in the mixture.

At this time, if the temperature of the heating step (S105) is less than 95°C or the heating time is less than 6 hours, the above effect is minimal, and if the temperature of the heating step (S105) exceeds 100°C or the heating time exceeds 8 hours. This is undesirable because the mixture may be carbonized without significantly improving the above effect.

The aging step (S107) is a step of maturing the mixture heated through the heating step (S105), and the mixture heated through the heating step (S105) is aged at a temperature of 20 to 25 ° C. for 15 to 20 hours. It is desirable to make it happen.

If the temperature of the ripening step (S105) is less than 20°C or the maturation time is less than 15 hours, the ripening of the heated mixture prepared through the heating step does not proceed properly, and the temperature of the ripening step (S105) is 25°C. If it is exceeded or the aging time exceeds 20 hours, it is undesirable because fermentation of the mixture prepared through the heating step (S105) may proceed and problems such as a decrease in preference due to fermentation odor may occur.

In addition, between the heating step (S105) and the maturation step (S107), a lactic acid bacteria inoculation step (S106) of inoculating lactic acid bacteria after cooling the mixture heated through the heating step (S105) may be further performed, and the lactic acid bacteria inoculation step (S106) may be further performed. The inoculation step (S106) is preferably performed by mixing 0.01 to 0.05 parts by weight of lactic acid bacteria with 100 parts by weight of the mixture heated through the heating step (S105).

At this time, the lactic acid bacteria are preferably composed of one or more selected from the group consisting of Lactobacillus , Lactococcus lactis , Enterococcus , and Bifidobaterium , and Lactobacillus gasseri It is most preferable to use BNR17 (Accession number: KCTC 10902BP). Lactobacillus gasseri BNR17 has high acid resistance and bile resistance, has a high rate of delivery to the intestines, and has excellent antibacterial activity, so the Hongdo produced through the present invention The preservation of Rajicheong can be further improved.

In addition, when Lactobacillus gasseri BNR17 is an alloxan used by Matsuzaki et al. to induce type 1 diabetes in mice, oral administration of Lactobacillus casei not only lowers the incidence of diabetes, but also reduces blood sugar. was reported (Matsuzaki T et al, 1997 APMIS 637-642). In addition, when Lactobacillus casei was administered to KK-A ^y mice, a type 2 diabetic transgenic animal, a decrease in blood sugar levels and inhibition of weight gain were observed, as well as changes in cytokines such as IFN-γ and IL-2 and plasma insulin levels. It has been reported that a decrease can be confirmed (Matsuzaki Te et al, Endocrine J, 1997, 44, 357-365). In addition, Yadav et al. reported that when rats fed a high-calorie diet were fed dahi containing Lactobacillus acidophilus (Lb acidophilus) and Lactobacillus casei, blood glucose, plasma insulin, glucose tolerance, triglyceride, LDL, and blood levels increased. It has been reported that the level of free fatty acids can be significantly reduced, thereby lowering the incidence of diabetes (Yadav H et al, Nutrition, 2007, 23, 62-68).

In other words, when Lactobacillus gasseri BNR17 is used as a lactic acid bacterium as in the present invention, not only is the preference improved by exhibiting excellent flavor, but also the red bellflower root showing weight loss and diabetes prevention effects can be provided.

At this time, if the content of the lactic acid bacteria is less than 0.01 parts by weight, the lactic acid bacteria cannot proliferate properly in the maturation step (S107), so the above effect is minimal, and if the content of the lactic acid bacteria exceeds 0.05 parts by weight, the lactic acid bacteria do not proliferate properly in the maturation step (S107). This is undesirable because it does not significantly improve the growth effect of lactic acid bacteria and excessively increases manufacturing costs. At this time, Lactobacillus gasseri BNR17 used as the lactic acid bacteria is preferably used at a concentration of 10 ⁶ to 10 ⁸ CFU/g.

Hereinafter, the manufacturing method of the red bellflower root according to the present invention and the physical properties of the red bellflower root produced by the manufacturing method will be described using examples.

<Preparation Example 1> Preparation of additives

100 parts by weight of sonicated silk peptide, 12 parts by weight of docosahexaenoic acid, and calcium phantote prepared by immersing silk peptide in sterilized water, irradiating ultrasound (50 KHz, output 2400W) for 12 seconds, and then filtering. An additive was prepared by mixing 5 parts by weight of Nate.

<Example 1>

Rice syrup with a sugar content of 85 brix is heated to a temperature of 90°C, and to 100 parts by weight of the heated rice syrup, 6 parts by weight of red bellflower concentrate, 4.8 parts by weight of red bellflower root powder, 21 parts by weight of bellflower root powder, and 0.6 weight of herbal medicine (golden) are added. The mixture was prepared by mixing the parts, heated at a temperature of 98°C for 7 hours, and then aged at a temperature of 22.5°C for 18 hours to prepare red bellflower root.

<Example 2>

Proceeding in the same manner as Example 1, except that 100 parts by weight of rice syrup were mixed with 5 parts by weight of red bellflower concentrate, 4 parts by weight of red bellflower root powder, 15 parts by weight of bellflower root powder, and 0.1 part by weight of herbal medicine to prepare red bellflower syrup.

<Example 3>

Proceed in the same manner as Example 1, except that 7 parts by weight of red bellflower concentrate, 6 parts by weight of red bellflower root powder, 25 parts by weight of ground bellflower root, and 1 part by weight of herbal medicine were mixed with 100 parts by weight of rice syrup to prepare red bellflower root syrup.

<Example 4>

Proceed in the same manner as in Example 1, except that 0.03 parts by weight of Lactobacillus gasseri BNR17 (accession number: KCTC 10902BP, 10 ⁷ CFU/g concentration) was inoculated into 100 parts by weight of the heated mixture to prepare red bellflower root.

<Example 5>

In claim 1,

Proceed in the same manner as in Example 1, but by mixing 2 parts by weight of the additive prepared through Preparation Example 1 with respect to 100 parts by weight of the rice syrup, red bellflower syrup was prepared.

<Comparative Example 1>

Proceed in the same manner as Example 1, except that 100 parts by weight of rice syrup was mixed with 1 part by weight of red bellflower concentrate, 1 part by weight of red bellflower root powder, 10 parts by weight of bellflower root powder, and 0.01 part by weight of herbal medicine to prepare red bellflower root syrup.

<Comparative Example 2>

Proceed in the same manner as Example 1, except that 100 parts by weight of rice syrup were mixed with 10 parts by weight of red bellflower concentrate, 10 parts by weight of red bellflower root powder, 40 parts by weight of bellflower root powder, and 3 parts by weight of herbal medicine to prepare red bellflower root syrup.

The taste, aroma, texture, and overall preference of the red bellflower root prepared through Examples 1 to 5 and Comparative Examples 1 to 2 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of the manufactured red bellflower root were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the red bellflower root produced through Examples 1 to 5 of the present invention is excellent in taste, aroma, texture, and overall preference.

On the other hand, it can be seen that the taste and aroma of the red bellflower root prepared through Comparative Example 1 are excessively reduced, and the texture of the red bellflower root manufactured through Comparative Example 2 is excessively reduced.

In addition, the weight loss effect of the red bellflower root prepared through Examples 1 to 5 and Comparative Examples 1 to 2 was measured and shown in Table 2 below.

{However, the weight loss effect of red bellflower extract was determined by dividing 20 8-week-old male SD rats into two groups, and one group was given the red bellflower extract prepared through Examples 1 to 5 in addition to feed with water and 1:1 The diluted solution mixed in 1 was administered orally at 2 ml daily, and the other group was orally administered 2 ml daily at a diluted solution mixed with water and diluted at 1:1 in addition to the feed. After administration in the following manner, body weight was measured 8 weeks later and expressed as the average value.}

<Table 2>

As shown in Table 2, the mice that consumed the diluted solution of red bellflower extract prepared through Examples 1 to 5 of the present invention showed a significant increase in body weight compared to the mice that consumed the diluted solution of red bellflower root prepared through Comparative Example 1. It can be seen that it is low, and in particular, it can be seen that the weight gain of the mice that consumed the diluted red bellflower root prepared through Example 4 was the lowest.

Therefore, the method for producing red bellflower root according to the present invention provides a red bellflower root that is not only rich in various nutrients, but also exhibits excellent preference and has diet and diabetes prevention effects.

S101 ; Rice syrup heating stage
S103 ; Raw material mixing stage
S105 ; Heating step
S106 ; Lactic acid bacteria inoculation stage
S107 ; Ripening stage

Claims (7)

A rice syrup heating step of heating rice syrup;
Mix 100 parts by weight of rice syrup heated through the rice syrup heating step with 5 to 7 parts by weight of red bellflower concentrate, 4 to 6 parts by weight of red bellflower root powder, 15 to 25 parts by weight of bellflower root powder, and 0.1 to 1 part by weight of herbal medicine mixture. Raw material mixing step;
A heating step of heating the mixture prepared through the raw material mixing step;
A lactic acid bacteria inoculation step of cooling 100 parts by weight of the mixture heated through the heating step and then inoculating 0.01 to 0.05 parts by weight of lactic acid bacteria; and
It consists of a maturation step of maturing the mixture inoculated with lactic acid bacteria through the lactic acid bacteria inoculation step,
The lactic acid bacterium is Lactobacillus gasseri BNR17, accession number KCTC 10902BP,
A method of producing red bellflower root, characterized in that the herbal medicine mixture is made of gold.
delete In claim 1,
The rice syrup heating step is a method of producing red bellflower syrup, characterized in that it is achieved by heating rice syrup having a sugar content of 80 to 90 brix to a temperature of 85 to 95 ° C.
delete In claim 1,
In the raw material mixing step, 1 to 3 parts by weight of additives are added compared to 100 parts by weight of rice syrup,
The additive is 100 parts by weight of sonicated silk peptide, 5 to 20 parts by weight of docosahexaenoic acid, and 0.5 to 10 parts by weight of calcium pantothenate.
delete In claim 1,
The heating step is a method of producing red bellflower root, characterized in that the mixture prepared through the raw material mixing step is heated at a temperature of 95 to 100 ° C. for 6 to 8 hours.