KR20090039933A - Preparation method for aged bellflower - Google Patents
Preparation method for aged bellflower Download PDFInfo
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- KR20090039933A KR20090039933A KR1020070105440A KR20070105440A KR20090039933A KR 20090039933 A KR20090039933 A KR 20090039933A KR 1020070105440 A KR1020070105440 A KR 1020070105440A KR 20070105440 A KR20070105440 A KR 20070105440A KR 20090039933 A KR20090039933 A KR 20090039933A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
Description
본 발명은 사포닌 함량을 높이는 흑도라지 제조방법에 관한 것으로서, 보다 상세하게는 증숙 및 건조단계와 같은 간단한 공정으로 도자지를 발효,숙성하여 사포닌 함량이 높은 흑도라지를 얻을 수 있으며, 흑도라지의 제조시 외부 손상을 억제하여 작업의 효율성을 증가시킬 수 있는 사포닌 함량을 높이는 흑도라지 제조방법에 관한 것이다.The present invention relates to a method for producing black bellflower to increase the saponin content, more specifically, fermentation and maturation of ceramics in a simple process such as steaming and drying step to obtain a black bellflower with a high saponin content, when manufacturing black bellflower It relates to a black bellflower manufacturing method to increase the saponin content that can increase the efficiency of work by inhibiting external damage.
일반적으로 도라지란 길경·도랏·길경채·백약·질경·산도라지라고도 하고, 산과 들에서 자라며, 뿌리는 굵고 줄기는 곧게 자라며 자르면 흰색 즙액이 나온다.In general, the bellflower is also called Gilkyung, Dorat, Gil Gyeongchae, Paekak, Plantain, and Sandflower, and grows in the mountains and fields. The roots are thick and the stems grow straight.
잎은 어긋나고 긴 달걀 모양 또는 넓은 바소꼴로 가장자리에 톱니가 있으며, 잎자루는 없고. 잎의 끝은 날카롭고 밑부분이 넓은 것이 특징이다. 잎 앞면은 녹색이고 뒷면은 회색빛을 띤 파란색이며 털이 없으며 길이 4∼7cm, 너비 1.5∼4cm를 이루고 있다. Leaves are alternate, long egg-shaped or broad lancet with jagged edges, without petioles. The tip of the leaf is sharp and wide at the bottom. Leaf front is green, back side is grayish blue, hairless, 4 ~ 7cm long, 1.5 ~ 4cm wide.
꽃은 7∼8월에 하늘색 또는 흰색으로 위를 향하여 피고 끝이 퍼진 종 모양으로, 지름 4∼5cm이며 끝이 5개로 갈라진다. 꽃받침도 5개로 갈라지고 그 갈래는 바소꼴이다. 수술은 5개, 암술은 1개이고 씨방은 5실(室)이며 암술머리는 5개로 갈라진다. Flowers bloom in July-August, light blue or white, with bells spreading outwards, 4-5cm in diameter, with 5 ends. The calyx is also divided into 5 pieces, and the branch is lanceolate. There are five stamens, one pistil, five ovaries, and five pistils.
열매는 삭과로서 달걀 모양이고 꽃받침조각이 달린 채로 익는다. 번식은 종자로 잘된다. 봄·가을에 뿌리를 채취하여 날것으로 먹거나 나물로 먹는다. 도라지의 주용 성분은 사포닌이다. 생약의 길경(桔梗)은 뿌리의 껍질을 벗기거나 그대로 말린 것이며, 한방에서는 치열(治熱)·폐열·편도염·설사에 사용된다.Fruits are granules, egg-shaped, ripened with calyx. Reproduction is good with seeds. In the spring and autumn, roots are taken and eaten raw or as herbs. The main ingredient of bellflower is saponin. The medicinal herb is peeled or dried as root, and is used in oriental medicine for dentition, lung fever, tonsillitis and diarrhea.
이러한 도라지는 사포닌이나 스테로이드 계통의 물질이 많이 함유되어 있어 피를 깨끗이 하고 혈액 속에 있는 콜레스테롤, 지방을 분해시키는 효소의 활성을 증진시키는 효능이 있다.These bellflowers contain a lot of saponin or steroid-based substances to cleanse the blood and increase the activity of enzymes that break down cholesterol and fat in the blood.
특히, 도라지의 사포닌은 진정, 해열, 진통, 진해, 거담, 혈당 강하, 콜레스테롤 대사개선, 항콜린, 항암작용 및 위산분배 억제효과 등 여러 약리효과가 있는 것으로도 알려져 있다.In particular, saponins of bellflower are known to have various pharmacological effects such as calming, antipyretic, analgesic, antitussive, expectorant, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anticancer and gastric acid distribution.
그동안, 상술한 도라지의 효능을 높이기 위하여 다양한 방법이 제안되었으나 각종 첨가물을 사용함으로써 도자리 본래의 효능을 손상시킬 수 있는 문제가 있었으며, 이렇게 뛰어난 도라지 본래의 효능을 손상시키지 않으면서도 도자리의 사포닌 함량을 높일 수 있는 방법에는 여전히 한계가 있었다.In the meantime, various methods have been proposed in order to increase the efficacy of the above-mentioned bellflower, but there is a problem that can damage the original efficacy of Dogi by using various additives, and without sacrificing the original efficacy of the bellflower, There are still limits to how you can increase it.
본 발명의 목적은 전술된 종래기술의 문제점을 해결하기 위한 것으로서, 증숙 및 건조시키는 간단한 공정으로도 사포닌 함량이 높은 도라지를 얻을 수 있는 사포닌 함량을 높이는 흑도라지 제조방법을 제공하는데 있다.An object of the present invention is to solve the above-mentioned problems of the prior art, to provide a method for producing black bellflower to increase the saponin content to obtain a bellflower with a high saponin content in a simple process of steaming and drying.
또한, 흑도라지의 제조시 외부 손상을 억제하여 작업의 효율성을 증가시킬 수 있고, 이러한, 도라지의 소비를 촉진시켜 그에 따른 농가소득을 높일 수 있는 사포닌함량을 높이는 흑도라지 제조방법을 제공하는데 있다.In addition, it is possible to increase the efficiency of the work by suppressing external damage during the production of black bellflower, and to provide a method for producing black bellflower to increase the saponin content to promote the consumption of bellflower, thereby increasing farm household income.
이하, 본 발명에 따른 사포닌 함량을 높이는 흑도라지 제조방법에 대해 상세하게 설명한다.Hereinafter, the method for producing black bellflower to increase the saponin content according to the present invention will be described in detail.
상기 목적을 달성하기 위해 본 발명은, (1)세척된 도라지를 증숙기에 넣고 70~80℃의 온도로 6~8시간 증숙시켜 발효시키는 발효단계(S10); (2)상기 증숙된 도라지를 50~80%의 습도 및 30~50℃의 온도를 유지하여 300~400시간동안 숙성하는 숙성단계(S20); (3)상기 숙성된 도라지를 열풍건조기에 넣고 40~50℃의 온도로 45~50시간 열풍으로 건조시키는 열풍건조단계(S30); (4)상기 건조된 도라지를 40~60℃의 온도에서 24~72시간 수분을 공급하는 수분공급단계(S40); (5)상기 수분이 공급된 도라지를 35~40시간 자연 건조하여 총중량%에 대하여 수분함량이 10~20중량%를 이루도록 건조시키는 자연건조단계(S50)를 포함한다. 이때, 상기 (2)의 숙성단 계(S20)에서는 24시간마다 1회씩 도라지 100g당 1~2L의 물을 공급하고 환기를 실시하여 이루어질 수 있다. 또한, 상기 (3)의 열풍기를 통하여 도라지를 건조시키는 열풍건조단계(S30)에서는 10~14 시간마다 1회씩 도라지 100g당 3L의 물을 공급하도록 실시하는 것이 바람직하다. 또한, 본 발명은 상술한 공정에 따라 제조된 사포닌 함량이 높은 흑도라지를 제공한다.In order to achieve the above object, the present invention, (1) fermentation step (S10) to put the washed bellflower in a steamer and steamed for 6-8 hours at a temperature of 70 ~ 80 ℃; (2) aging step of aging 300-400 hours by maintaining the temperature of the steamed bellflower 50 ~ 80% humidity and 30 ~ 50 ℃ (S20); (3) hot air drying step (S30) to put the aged bellflower in a hot air dryer to dry for 45 to 50 hours hot air at a temperature of 40 ~ 50 ℃; (4) a water supply step of supplying water for 24 to 72 hours at a temperature of 40 to 60 ° C. in the dried bellflower (S40); (5) comprises a natural drying step (S50) for drying the water supplied bellflower for 35 to 40 hours by natural drying to achieve a water content of 10 to 20% by weight relative to the total weight%. At this time, in the aging step (S20) of (2) it can be made by supplying 1 to 2L of water per 100g of bellflower once every 24 hours and performing ventilation. In addition, in the hot air drying step (S30) of drying the bellflower through the hot air blower of (3), it is preferable to carry out to supply 3 L of water per 100 g of the bellflower once every 10 to 14 hours. In addition, the present invention provides a black bellflower with a high saponin content prepared according to the above-described process.
이상에서 살펴본 바와 같이 본 발명에 의하면, 간단한 공정으로도 도라지의 사포닌 함량이 증가된 흑도라지를 소비자에게 제공할 수 있는 효과가 있다.As described above, according to the present invention, there is an effect that a simple process can provide a black bellflower with increased saponin content of bellflower to consumers.
또한, 효능이 높아진 흑도라지의 소비를 촉진시켜 그에 따른 도라지 농가의 소득을 높일 수 있는 효과가 있는 것이다.In addition, it is effective to promote the consumption of black bellflower with increased efficacy, thereby increasing the income of the bellflower farmers.
본 발명의 구체적 특징과 다른 이점들은 하기의 설명으로 더욱 명확해질 것이다.Specific features and other advantages of the present invention will become more apparent from the following description.
본 발명은 도 1에 도시된 바와 같이, (1)세척된 도라지를 증숙기에 넣고 70~80℃의 온도로 6~8시간 증숙시켜 발효시키는 발효단계(S10); (2)상기 증숙된 도라지를 50~80%의 습도 및 30~50℃의 온도를 유지하여 300~400시간동안 숙성하는 숙성단계(S20); (3)상기 숙성된 도라지를 열풍건조기에 넣고 40~50℃의 온도로 45~50시간 열풍으로 건조시키는 열풍건조단계(S30); (4)상기 건조된 도라지를 40~60℃의 온도에서 24~72시간 수분을 공급하는 수분공급단계(S40); (5)상기 수분이 공급된 도라지를 35~40시간 자연 건조하여 총중량%에 대하여 수분함량이 10~20중량%를 이루도록 건조시키는 자연건조단계(S50)를 포함하여 이루어진다.The present invention, as shown in Figure 1, (1) fermentation step (S10) to put the washed bellflower in a steamer and steamed for 6-8 hours at a temperature of 70 ~ 80 ℃; (2) aging step of aging 300-400 hours by maintaining the temperature of the steamed bellflower 50 ~ 80% humidity and 30 ~ 50 ℃ (S20); (3) hot air drying step (S30) to put the aged bellflower in a hot air dryer to dry for 45 to 50 hours hot air at a temperature of 40 ~ 50 ℃; (4) a water supply step of supplying water for 24 to 72 hours at a temperature of 40 to 60 ° C. in the dried bellflower (S40); (5) comprises a natural drying step (S50) for drying the water supplied bellflower for 35 to 40 hours by natural drying to achieve a water content of 10 to 20% by weight relative to the total weight%.
(1) 발효단계(S10)(1) fermentation stage (S10)
상기 단계는 깨끗한 물로 세척된 도라지를 증숙기에 넣고 70~80℃의 온도를 유지한 증숙기로 6~8시간 증숙시켜 발효하는 것이다.The step is to put the bellflower washed with clean water in a steamer and steamed for 6-8 hours with a steamer maintained at a temperature of 70 ~ 80 ℃.
이때, 세척하는 횟수는 도라지의 양 및 상태에 따라 1~3회 반복수행하여 이루어질 수 있다.At this time, the number of washing may be performed by repeating 1 to 3 times depending on the amount and condition of the bellflower.
또한, 증숙기의 온도 및 증숙시간은 도라지의 상태에 따라 변경되어 적용될 수 있는 것이다.In addition, the temperature and the steaming time of the steamer can be changed and applied according to the state of bellflower.
(2) 숙성단계(S20)(2) ripening step (S20)
상기 단계는 증숙된 도라지를 습도 50~80% 및 온도 30~50℃를 유지하여 300~400시간 숙성시키는 것이다.The step is to mature steamed bellflower for 300 to 400 hours by maintaining the humidity 50 ~ 80% and temperature 30 ~ 50 ℃.
이때, 30℃이하로 숙성시키는 경우에는 도라지가 썩는 문제가 발생할 수 있으며 50℃이상으로 숙성이 진행될 경우에는 도라지의 효능에 변화가 일어날 수 있어 30~50℃의 온도를 유지하는 것이 가장 바람직하다.At this time, when ripening below 30 ℃ may be a problem that the bellflower is rotting and when ripening over 50 ℃ can change the efficacy of the bellflower is most preferred to maintain the temperature of 30 ~ 50 ℃.
또한, 숙성하는 단계에서는 24시간마다 1회씩 도라지 100g당 1~2L의 물을 곱급하고 환기를 실시하게 된다.In addition, in the step of maturing, once every 24 hours, 1 to 2 liters of water per 100 g of bellflower is multiplyed and ventilated.
상기 환기는 도라지가 숙성하는 동안 수시로 체크하는 것이 바람직하며 수분공급 또한 선택에 따라 수시로 이루어지는 것이 가장 좋다.The ventilation is preferably checked frequently during the ripening of the bellflower, and the water supply is also most often made according to the selection.
이러한 단계를 통하여 도라지가 숙성하는 동안에 나쁜 냄새가 나는 것을 방지하고, 도라지의 숙성과정을 원활하게 이룰 수 있게 하는 것이다.This step prevents bad smells during ripening of the bellflower, and facilitates the ripening process of the bellflower.
(3) 열풍건조단계(S30)(3) Hot air drying step (S30)
상기 단계는 숙성된 도라지를 열풍건조기에 넣고 40~50℃의 온도로 45~50시간 열풍으로 건조시키는 것이다.The step is to put the aged bellflower in a hot air dryer to dry with hot air 45-50 hours at a temperature of 40 ~ 50 ℃.
이는, 숙성된 도라지의 맛을 높이기 위한 과정으로 도라지의 나쁜 냄새를 2차적으로 제거하기 위하여는 40~50℃의 온도를 유지하는 것이 가장 바람직하다.It is most preferable to maintain a temperature of 40-50 ° C. in order to secondaryly remove the bad smell of the bellflower as a process for enhancing the taste of the mature bellflower.
또한, 상기 (3)의 열풍기를 통하여 도라지를 건조시키는 열풍건조단계(S30)에서는 10~14 시간마다 1회씩 도라지 100g당 3L의 물을 공급하도록 실시하게 된다.In addition, in the hot air drying step (S30) for drying the bellflower through the hot air blower (3) (3) is performed to supply 3L of water per 100g of bellflower once every 10 to 14 hours.
이는 즉, 도라지가 숙성되어 건조되는 과정에서 도라지의 외관이 갈라짐과 같은 손상이 생기는 것을 방지하기 위한 것으로, 도라지의 품질이 외관에 의하여 저하되는 것을 방지하는 것이다.That is, to prevent damage such as cracking of the appearance of the bellflower in the process of ripening and drying the bellflower, the quality of the bellflower is prevented from being degraded by the appearance.
(4) 수분공급단계(S40)(4) water supply step (S40)
상기 단계는 건조된 도라지를 40~60℃의 온도에서 24~72시간 수분을 공급하는 것으로, (5)의 자연건조단계 이전에 도라지에 충분한 수분을 공급하여 도라지의 숙성 및 발효과정이 원활하게 이루어질 수 있게 하는 것이다.The step is to supply water to the dried bellflower at a temperature of 40 ~ 60 ℃ 24 ~ 72 hours, supplying sufficient moisture to the bellflower before the natural drying step (5) to facilitate the ripening and fermentation process of the bellflower To make it possible.
상기 수분공급단계(S40)는 도라지의 양 및 상태에 따라 온도 및 수분공급시간을 변경하여 적용할 수 있으며, 도라지의 수분함량 비율이 도라지의 총중량%에 대하여 20~50중량%를 이루도록 수분을 공급하는 것이 가장 바람직하다.The water supply step (S40) can be applied by changing the temperature and the water supply time according to the amount and condition of the bellflower, supplying moisture so that the water content of the bellflower is 20 to 50% by weight relative to the total weight of the bellflower Most preferably.
(5) 자연건조단계(S50)(5) Natural drying step (S50)
상기 단계는 상기 수분공급단계(S40)로 수분이 공급된 도라지를 35~40시간 자연 건조하여 도라지의 총중량%에 대하여 수분함량이 10~20중량%를 이루도록 건조시키는 것이다.The step is to naturally dry the bellflower supplied with water in the water supply step (S40) 35 to 40 hours to dry the water content to 10 to 20% by weight relative to the total weight of the bellflower.
이때, 자연건조 시간은 수치에 제한되지 않고, 연장하거나 단축하여 이루어 질 수 있는 것이다.At this time, the natural drying time is not limited to the numerical value, it can be made to extend or shorten.
상술한 방법에 따라 도라지를 발효,숙성하여 흑도라지를 얻을 수 있게 되는 것이다.The bellflower is fermented and matured according to the method described above to obtain a black bellflower.
또한, 상기의 제조된 방법에 따라 제조된 흑도라지는 조직이 점질성이기 때문에 물이나 다른 물질에 용해도가 높고, 제조과정중 수분공급 및 환기가 이루어짐으로서 나쁜 냄새가 제거됨은 물론 발효, 숙성에 따른 사포닌의 함량이 증가된 것으로써, 사용자의 기호도에 따라 일정한 모양을 형성하여 취식이 용이하도록 할 수 있는 것이다.In addition, the black bellflower prepared according to the above-described method is solubility in water or other substances because the tissue is viscous, and the bad smell is removed as well as the saponin by fermentation and ripening by moisture supply and ventilation during the manufacturing process By increasing the amount of, it is possible to form a certain shape according to the user's preference to facilitate eating.
따라서, 본 발명에 따라 제조된 흑도라지는 사포닌 함량이 높으며 취식이 용이하도록 한 것으로서 효능이 높은 흑도라지를 거부감 없이 섭취할 수 있는 것이다.Therefore, the black bellflower prepared according to the present invention has a high saponin content and facilitates eating, and thus, the black bellflower with high efficacy can be ingested without reluctance.
또한, 소비자가 냄새 및 모양에 구애받지 않고 취식이 용이하게 됨으로써 도라지를 재배하는 농가의 소득이 증대될 수 있는 경제적 효과가 있는 것이다.In addition, the consumer can be easily eaten regardless of the smell and shape, there is an economic effect that can increase the income of farmers growing bellflower.
본 발명은 특정한 실시예에 관련하여 도시하고 설명하였지만, 이하의 특허청구범위에 의해 제공되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명이 다양하게 개량 및 변화될 수 있다는 것을 당업계에서 통상의 지식을 가진자에게 있어서 자명할 것이다.While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.
도 1은 본 발명에 따른 사포닌 함량을 높이는 흑도라지 제조방법의 공정흐름도.1 is a process flow diagram of a black bellflower manufacturing method to increase the saponin content according to the present invention.
<도면의 주요 부분에 대한 부호설명> <Code Description of Main Parts of Drawing>
S10: 발효단계 S20: 숙성단계S10: fermentation step S20: fermentation step
S30: 열풍건조단계 S40: 수분공급단계S30: hot air drying step S40: water supply step
S50: 자연건조단계S50: Natural Drying Step
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100966304B1 (en) * | 2009-08-07 | 2010-06-28 | (주)메나리 | Processing method of maturing red bellflower |
| KR101225868B1 (en) * | 2010-08-05 | 2013-01-24 | 정현대 | The Method of Manufacturing of Boiled Balloon Flower Having The Effect of Alleviation of fever and the Discharge of phlegm |
| KR20190059628A (en) * | 2017-11-23 | 2019-05-31 | 농업회사법인 주식회사 모이식품 | Fermented balloon flower using detoxicating, fermenting and steaming process and manufacturing method thereof |
| KR20200049356A (en) * | 2018-10-31 | 2020-05-08 | 지리산마천농업협동조합 | Platycodon grandiflorum Liquid composition for stick-type container having increased ginsenosides of human body absorption type, and preparation method thereof |
| KR20230016754A (en) * | 2021-07-26 | 2023-02-03 | 김응화 | Manufacturing method of Jelly Stick using Wood Cultivated Ginseng |
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| KR102190419B1 (en) | 2020-07-23 | 2020-12-11 | 김보식 | Method of manufacturing fermented black bellflower and fermented black bellflower produced thereby |
| KR102342419B1 (en) | 2021-03-26 | 2021-12-23 | 이점식 | Platycodon grandiflorum enhanced saponin contents by aging treatment using enzyme from pear and manufacturing method of the same |
| KR20230075964A (en) | 2021-11-23 | 2023-05-31 | 박경배 | Method for manufacturing black platycodon |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100418853B1 (en) | 2001-06-19 | 2004-03-09 | 한국파낙스제조(주) | Bellflower preserved in honey and producing method of the same |
| KR100518927B1 (en) | 2003-11-25 | 2005-10-06 | 김종남 | A Method for making red ginseng using bamboo tube |
| KR100644239B1 (en) | 2005-04-22 | 2006-11-10 | 주식회사 장생도라지 | Manufacturing method of old red platycodon and old red platycodon |
| KR100707345B1 (en) | 2006-01-20 | 2007-04-16 | 심중섭 | Steamed bellflower |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100966304B1 (en) * | 2009-08-07 | 2010-06-28 | (주)메나리 | Processing method of maturing red bellflower |
| KR101225868B1 (en) * | 2010-08-05 | 2013-01-24 | 정현대 | The Method of Manufacturing of Boiled Balloon Flower Having The Effect of Alleviation of fever and the Discharge of phlegm |
| KR20190059628A (en) * | 2017-11-23 | 2019-05-31 | 농업회사법인 주식회사 모이식품 | Fermented balloon flower using detoxicating, fermenting and steaming process and manufacturing method thereof |
| KR20200049356A (en) * | 2018-10-31 | 2020-05-08 | 지리산마천농업협동조합 | Platycodon grandiflorum Liquid composition for stick-type container having increased ginsenosides of human body absorption type, and preparation method thereof |
| KR20230016754A (en) * | 2021-07-26 | 2023-02-03 | 김응화 | Manufacturing method of Jelly Stick using Wood Cultivated Ginseng |
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