KR20210081467A - Method of manufacturing black concentrated platycodon extracts and solid preperations enhanced saponin activity by fermentation and nine steam and dry - Google Patents

Abstract

The present invention relates to a fermented and steam-dried black Platycodon grandiflorum root which is manufactured by processing Platycodon grandiflorum roots through several times of immersion and penetration processes using a strain-enzyme complex fermentation broth, steaming processes, aging processes, and drying processes to significantly increase the content of Platicodin, which is an active ingredient of Platycodon grandiflorum roots, a method for manufacturing a black Platycodon grandiflorum root concentrate, and a method for manufacturing a solid fermented and steam-dried black Platycodon grandiflorum root formulation including the same. According to the present invention, Platycodon grandiflorum roots are processed through an immersion and penetration step using a strain-enzyme complex fermentation broth, a steaming step using steam, a hot air drying step, an aging step, and a low temperature drying step, thereby providing black Platycodon grandiflorum roots with a significantly high content of Platicodin, which is an active ingredient of Platycodon grandiflorum roots, a significantly reduced content of harmful substances (residual pesticides, heavy metals, benzopyrene, etc.) which can be included during high-temperature treatment, and high stability not causing changes in quality due to long-term storage.

Description

Fermentation-evaporated black bellflower manufacturing method with increased saponin activity, and manufacturing method of black bellflower concentrate and solid preparation including the same {Method of manufacturing black concentrated platycodon extracts and solid preperations enhanced saponin activity by fermentation and nine steam and dry}

The present invention relates to a method for producing black bellflower in which the active ingredient of saponin is increased, and a method for producing a black bellflower concentrate and a solid preparation including the same, and more particularly, a strain-enzyme complex in which a bellflower strain and a natural plant fermented and aged liquid are complexed. A method for producing black bellflower in which the fermented broth was subjected to fermentation, steaming, maturation and drying several times to significantly increase the content of platinum, an active ingredient of saponin, etc., and a method for producing a black bellflower concentrate and solid preparation including the same is about

Bellflower (Platycodi Radix) is a dicotyledonous perennial plant that grows widely in Korea, China, and Japan. Its roots are collected in spring and autumn, dried in sunlight, and the skins are peeled off or dried to be used for food or medicine. The roots are thick and fleshy. It is fleshy, and the stem grows straight and when cut, a white sap comes out.

In Korea, it was mainly used for food, but its cultivation area is expanding as the consumption for not only food but also for medicinal purposes is increasing in recognition of its pharmacological components and pharmacological functions.

Bellflower is an alkaline food that is rich in fiber and rich in calcium and iron, and contains triterpenoid-based saponin as its main pharmacological ingredient.

The saponins contained in bellflower are platycodin A, C, D, D2, D3, platycodigenic acid A1~A5, which uses platycodigenin as an aglycone. , C, polygalacin D, D2, polygalacic acid, platycodigenic, etc., accounting for about 2% of the roots.

The taste of bellflower is spicy and bitter, and the nature is flat. It works on the lungs to stop coughing and remove phlegm. In oriental medicine, it has excellent antitussive, expectorant, analgesic and anti-inflammatory properties, and is widely used as an antitussive and expectorant for cough and bronchitis.

Bellflower stimulates gastric mucosa and promotes bronchial secretion, thereby exhibiting expectorant action by significantly increasing mucus secretion. When Platicodin D is administered to the spinal cord, sensitivity to pain is significantly reduced, thereby exhibiting analgesic and anti-inflammatory action.

Other actions of bellflower include hypoglycemic action, peripheral vasodilation action, hemolysis action, anti-ulcer action and cholesterol content lowering action.

In addition, as a steroid-based compound, bellflower contains phytosterol, alpha-spinasterol, alpha-spinasterol glucoside, inulin, apiose, platyconin, etc. as pharmacological ingredients. It contains components such as betulin, which is a lupine triterpenoid.

However, despite the excellent pharmacological efficacy, bellflower has a unique flavor and taste, such as bitter taste, etc., which has lowered consumer preference, so various attempts are being made to develop various products so that it can be easily consumed.

However, in the process of removing the bitter taste, bitter taste, and off-flavor, most of the major physiologically active substances are destroyed or reduced, and water-soluble components are eluted, destroying the unique texture and shape of bellflower, making it difficult to develop products with excellent efficacy.

In addition, the saponin contained in bellflower is rapidly reduced through repeated heating and drying processes, and the inherent flavor is rapidly lost, so there is a problem in that the marketability is deteriorated.

An object of the present invention is to provide a fermented and steamed black bellflower having a significantly increased content of active ingredients of saponins, such as platicodin, and a concentrate thereof.

The present invention provides a pre-treatment step of (1) putting a bellflower in a steamer, steaming it with steam, and drying the steamed bellflower;

(2) immersing the pre-treated bellflower in a strain-enzyme complex fermentation broth;

(3) spraying and infiltrating the strain-enzyme complex fermentation broth into the bellflower that has undergone the immersion process;

(4) putting the bellflower in a steamer and steaming;

(5) heating the bellflower, which has undergone the steaming step, with hot air;

(6) aging the bellflower that has undergone the heating process; and

(7) A method for producing black bellflower comprising the step of drying the bellflower that has undergone the aging step with cold air, wherein the method relates to a method for producing black bellflower in which the cycle of steps (2) to (7) is repeated several times.

The black bellflower production method of the present invention mixes several strains and a natural plant fermented fermented liquid and goes through nine steaming, maturation and drying processes of dried bellflower to dramatically improve the content of the active ingredient, such as platycodin, of bellflower. can be increased to

The present invention remarkably increases the content of Platicodin, the active ingredient of bellflower, etc., through immersion and penetration using a strain-enzyme complex fermentation broth, steaming and hot air drying using steam, aging and low temperature, and harmful substances that may be generated during high-temperature treatment The content of (residual pesticides, heavy metals, benzopyrene, etc.) is significantly lowered, and it can provide black bellflower with high stability that hardly changes in quality due to long-term storage.

1 shows a method for producing fermented and steamed black bellflower of the present invention, FIG. 2 shows a bellflower saponin platicodin C peak, and FIGS. 3 and 4 are fermented and steamed black bellflower complex concentrate and solid preparation of the present invention process, Figure 5 is a mixer, granule production apparatus, pills, tablet production apparatus used in the present invention, Figure 6 is an ultra-high pressure liquid chromatograph used for the analysis of the fermentation steam black bellflower of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described with reference to the drawings. However, the scope of the present invention is not limited to the description or drawings of the following embodiments. That is, the terms used herein are used only to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises" or "have" described in this specification are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or the It should be understood that the existence or addition of the above other features or numbers, steps, operations, components, parts or combinations thereof is not precluded in advance.

1 shows a method for manufacturing black bellflower of the present invention. Referring to FIG. 1 , the method for producing black bellflower of the present invention includes a pretreatment step, a immersion step, an infiltration step, a steaming step, a heating step, an aging step, and a drying step. In addition, the method for producing black bellflower of the present invention further comprises the step of preparing a strain-enzyme complex fermentation broth.

In the method for producing black bellflower of the present invention, the cycle from the immersion step of the strain-enzyme complex fermentation broth (including the penetration step, the steaming step, the heating step, the aging step) to the drying step can be repeated several times, preferably, the cycle is 2 It can be repeated about 10 times or more, and more preferably 9 times.

The pre-treatment step (1) is a step of putting the bellflower in a steamer, steaming, and drying the steamed bellflower.

For example, in the pretreatment step (1), the bellflower root is put in a washing machine, washed with hot water at 40 to 60° C., put in a hot air dryer, and dried at 60 to 80° C., dried bellflower is put in a steamer and passed through steam and steaming at 100 to 110° C. for 6 to 8 hours, and placing the steamed bellflower in a steamer and drying it with cold air at 10 to 20° C. for 12 to 24 hours after putting the steamed bellflower in a cold air dehumidifying dryer.

The strain-enzyme complex fermentation broth preparation step is It is a step of mixing the strain and the fermentation broth of natural plant dangochim, putting it in a homogenizer, and homogenizing it for a certain period of time.

For the natural plant mixed fermented liquid, first, take 8-12 kg of moonshine, 4-6 kg of plum, golden, fresh ginseng, garlic, ginger, etc., add 25-35 kg of unrefined sugar and mix evenly, then put it in a traditional pottery and seal it It can be fermented for at least 3 months in a cool, well-ventilated place without direct sunlight.

After filtering the mixed fermented liquid of natural plants fermented at room temperature for 3 months with cotton, the filtrate is transferred to a storage tank and aged for 9 months while stirring once a day at 25-30 ° C. fermented liquid can be obtained.

Natural plant fermented sugar syrup contains 4 or more types selected from walhash (persimmon), plum, gold, fresh ginseng, garlic, and ginger, but contains walhash, plum, and gold as essential.

The strain was used by mixing 3 types of yeast and 5 types of acid-resistant and heat-resistant lactic acid bacteria. The yeast may be any one or more of Saccharomyces cerevisiae, Saccharomyces ellipsoideus, and Saccharomyces lactics.

The lactic acid bacteria are Lactobacillus acidophilus (Lactobacillus acidophilus), Streptococcus thermophilus (Streptococcus thermophilus), Lactobacillus casei (Lactobacillus casei), Bacillus longum (Bacillus longum) and Bifidobacterium bifidum (Bifidobacterium) It may be any one or more.

The immersion step is a step of immersing the pretreated bellflower at 35-45° C. for 20-24 hours by adding a strain-enzyme complex fermentation broth.

The penetrating step is a step of injecting and infiltrating the strain-enzyme complex fermentation broth into the bellflower that has undergone the immersion process. More specifically, the infiltration step may be a step of spraying the strain-enzyme complex fermentation broth into the bellflower that has undergone the immersion process and then infiltrating it at 35 to 45° C. for 10 to 12 hours.

The steaming step is a step of passing the bellflower with steam of 100 ~ 110 ℃, if the temperature range, the steam passing through is 14 ~ 20p.si, preferably 14.65 psi (100 ℃) ~ 20.76 psi (110 ℃) of pressure is required In the steaming step, if the temperature is lower than the temperature range, it is impossible to steam the bellflower, and if it is higher than the temperature, the active ingredient of the bellflower may be decomposed.

The bellflower, which has undergone the steaming step, is cooled while gradually lowering the temperature through the heating, aging, and drying steps.

That is, in the warming step, the bellflower that has undergone the steaming step is heated by passing hot air at 60 to 80° C. for 180 to 220 hours, and in the aging step, the bellflower that has undergone the heating process is placed in an incubator and 90 to 40 to 60° C. It is aged for 110 hours, and the drying step is to dry the bellflower that has undergone the aging step by passing cold air at 10 to 20° C. for 60 to 80 hours.

That is, in the method for producing fermented and steamed black bellflower of the present invention, after heating the bellflower with steam at 100 to 110 ° C in the steaming step, 180 to 220 hours (heating) at 60 to 80 ° C, 90 to 110 hours at 40 to 60 ° C. (Aging), cooling and drying at 0~20℃ for 60~80 hours (drying).

In the present invention, heating, aging, and drying steps are performed while gradually lowering the temperature after the steaming step.

In the steaming step, after heating the bellflower with pressurized steam at 100~110℃, put it in a hot air dryer and go through the primary drying process at 60~80℃, then lower the temperature step by step and aged at 40~60℃ for a certain time, 0 The original shape of black bellflower can be maintained as it is by cooling it to ~20°C and drying it through cold air.

Unlike the present invention, when the steamed bellflower is quickly dried at a high temperature, the original shape of the black bellflower cannot be maintained and the shape may be distorted, as well as the saponin component may be decomposed.

In the present invention, one cycle from the immersion step (including the permeation step, the steaming step, the warming step, and the aging step) to the drying step can be repeated several times, more preferably 9 times.

In the present invention, the content of saponin is increased rapidly as the steaming process is increased through fermentation immersion and penetration, steaming, heating, aging, and drying steps repeated several times or 9 times, can be obtained If it is repeated 10 times or more, the saponin content does not increase any more, but rather decomposes.

In another aspect, the present invention provides a method for producing a black bellflower complex concentrate includes the steps of heating wild ginseng, red ginseng, deodeok, maekmundong, sambaekcho, the prepared fermented steamed black bellflower and purified water into an extraction container and heating, filtering the solution in the extraction container and placing the filtrate in a vacuum concentrator for concentration.

For example, 10 to 30 kg of fermented and steamed black bellflower, preferably 15 to 20 kg, are taken in an extraction container and 1 to 6 kg of wild ginseng, preferably 2 to 4 kg, 6 to 15 kg of red ginseng, preferably 7 to 12 kg, 2 to deodeok 12 kg, preferably 4 to 8 kg, 4 to 24 kg of maekmundong, preferably 8 to 16 kg, and 4 to 24 kg of three hundred seconds, preferably 8 to 16 kg of purified water 60 to 240 kg, preferably 100 to 150 kg, and 90 to After heating at 100° C. for 4 to 6 hours, it can be filtered with cotton.

In addition, the filtered filtrate is put into a vacuum concentrator and concentrated under reduced pressure at 65-75° C. for 4-6 hours to obtain a fermented black bellflower complex concentrate (60-70 brix).

In addition, the present invention relates to the above-prepared fermented and steamed black bellflower complex concentrate, plant mixed powder, honey, glycerin, aloes powder, antler extract powder, ginseng powder, maca gel powder, L-menthol, suji sulfur concentrate, hypromellose (HPMC) ), enzyme-treated stevia, etc. to prepare a fermented and steamed black bellflower complex, and a method for producing fermented and steamed black bellflower using a pill making machine for the fermented and steamed black bellflower complex.

The method of the present invention is to take 15-25 kg of fermented and steamed black bellflower complex concentrate and put it in a mixer, 40-50 kg of plant mixed powder, 10-20 kg of honey, 10-16 kg of glycerin, 0.5-1.5 kg of alopecia powder, 0.5-1.5 kg of antler extract powder , After evenly mixing ginseng powder 0.5~1.5kg, maca gel powder 0.3~0.7kg, L-menthol 0.1~0.5kg, suji sulfur concentrate 0.3~0.7kg, HPMC 0.4~0.6kg, enzyme-treated stevia 0.01~0.03kg You can use a pill machine to prepare fermented and steamed black bellflower Daehwan.

In addition, the present invention is to make powder by passing the above-prepared fermented and steamed black bellflower complex concentrate through a high-temperature spraying powder manufacturing device, and then fermented and steamed black bellflower dried powder, ginkgo leaf extract powder, ginseng concentrate powder, plant mixture powder, milk thistle , propolis extract powder, zinc oxide, octacosanol, citric acid anhydride, vitamin C, garlic extract powder, chitosan powder, L-arginine, crystalline cellulose, refined glucose, maca extract powder, lactose, silicon dioxide, magnesium stearate, HPMC mixed powder It relates to a manufacturing method of fermented and steamed black bellflower tablets using a purifier after manufacturing, kneading, granulating, and drying the mixture by adding purified water to the powder.

The method of the present invention is fermented and steamed black bellflower dried powder 14~16kg, ginkgo leaf extract powder 8~12kg, ginseng concentrate powder 6~8kg, plant mixed powder 10~14kg, milk thistle 4~6kg, propolis extract powder 1~3kg , zinc oxide 2~4kg, octacosanol 1.5~2.5kg, citric anhydride 2~4kg, vitamin C 2~4kg, garlic extract powder 4~6kg, chitosan powder 2~4kg, L-arginine 0.5~1.5kg, crystalline cellulose 8~ 12kg, refined glucose 4~6kg, maca extract powder 4~6kg, lactose 4~6kg, silicon dioxide 1~2kg, magnesium stearate 1.0~1.4kg, HPMC mixed powder 1.0~1.8kg, and purified water 4~6kg After kneading, granulating, and drying at 60~80℃, 450~550mg of fermented and steamed black bellflower tablets can be manufactured using a refiner.

Hereinafter, the present invention will be described in more detail through examples, but the present invention is not limited to these examples.

Example 1

1. Preparation of natural plant fermented sugar syrup

First, take 8-12 kg of wolhashi, 4-6 kg of plum, golden, fresh ginseng, garlic, ginger, etc., add 25-35 kg of unrefined sugar, mix evenly, and ferment at room temperature for 3 months. After filtering the natural plant mixed fermented solution fermented at room temperature for 3 months with cotton, the filtrate was transferred to a storage tank and aged for 9 months while stirring once a day at 25-30° C. for 30 minutes, and then filtered with cotton.

2. Preparation of strain-enzyme complex fermentation broth

The complex fermentation liquid preparation step is a step of preparing a strain-enzyme complex fermentation broth by mixing several types of yeast, several types of lactic acid bacteria with acid resistance and heat resistance, and a fermentation broth of natural plants, put in a homogenizer, and homogenized for a certain period of time.

The strain was used by mixing 3 types of yeast and 5 types of acid-resistant and heat-resistant lactic acid bacteria.

The yeast used was Saccharomyces cerevisiae, Saccharomyces ellipsoideus, Saccharomyces lactics, etc., and the lactic acid bacteria were Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus casei, Bacillus longum

(Bacillus longum), Bifidobacterium bifidum, etc. were used.

3. Bellflower pretreatment

Take 20~24kg of bellflower root, put it in a washing machine, wash it 3 times with warm water at 40~60℃, put it in a hot air dryer, and dry it at 60~80℃ for 4~6 hours. The dried bellflower was put in a steamer and passed through steam at 100~110℃ for 6~8 hours. Put the steamed bellflower in a steamer, put it in a cold-air dehumidifying dryer, and then dry it with cold air at 10-20°C for 12-24 hours.

4. Immersion and spraying of strain-enzyme complex fermentation broth

500 g each of the pre-treated bellflower was taken on 12 bad plates, 400-600 mL of the strain-enzyme complex fermentation broth was added, and then immersed at 35-45° C. for 20-24 hours. After immersion, 200~300mL of the strain-enzyme complex fermentation broth was evenly sprayed, and then the process of infiltration at 35~45℃ for 10~12 hours was repeated twice.

5. Flowering bellflower

The bellflower, which had been immersed and sprayed, was placed in a steamer, passed through steam, and then steamed at 100 to 110° C. for 4 to 6 hours. The bellflower, which had undergone the steaming process, was placed in a dryer and heated at 60-80° C. for 180-220 hours by passing hot air. It is desirable to carry out the hot air drying process while alternately performing the wet heating method and the convection heat circulation method, and maintaining the humidity at 40 to 60%. The bellflower, which had undergone the heating process, was placed in an incubator and aged at 40 to 60° C. for 90 to 110 hours. The dried bellflower, which had undergone the aging process, was put in a cold air dryer and passed through cold air at 10 to 20° C.

Steps 4 and 5 were repeated 9 times for dried bellflower to prepare fermented and steamed black bellflower.

6. Preparation of fermented and steamed black bellflower complex concentrate

18 kg of fermented steamed black bellflower prepared above was taken into an extraction container, 3 kg of wild ginseng, 9 kg of red ginseng, 6 kg of deodeok, 12 kg of maekmundong and 12 kg of sambaekcho were added, 120 kg of purified water was added, heated at 90-100° C. for 4-6 hours, and then filtered with cotton. .

The filtrate was taken, put into a vacuum concentrator, and concentrated under reduced pressure at 65-75 ° C. for 4-6 hours to obtain a fermentation-evaporated black bellflower complex concentrate (60-70 brix).

7. Manufacture of fermented and steamed black bellflower Daehwan

Take 15-25 kg of fermented and steamed black bellflower complex concentrate prepared above, put it in a mixer, 40-50 kg of plant powder, 10-20 kg of honey, 10-16 kg of glycerin, 0.5-1.5 kg of aloes root powder, 0.5-1.5 kg of antler extract powder, and ginseng 0.5~1.5kg of powder, 0.3~0.7kg of maca gel powder, 0.1~0.5kg of L-menthol, 0.3~0.7kg of Sulfuric Acid concentrate, 0.4~0.6kg of HPMC, and 0.01~0.03kg of enzyme-treated stevia are evenly mixed, can be used to prepare fermented and steamed black bellflower daehwan.

8. Manufacture of fermented and steamed black bellflower tablets

The method of the present invention is fermented and steamed black bellflower dried powder 14~16kg, ginkgo leaf extract powder 8~12kg, ginseng concentrate powder 6~8kg, plant mixed powder 10~14kg, milk thistle 4~6kg, propolis extract powder 1~3kg , zinc oxide 2~4kg, octacosanol 1.5~2.5kg, citric anhydride 2~4kg, vitamin C 2~4kg, garlic extract powder 4~6kg, chitosan powder 2~4kg, L-arginine 0.5~1.5kg, crystalline cellulose 8~ 12kg, refined glucose 4~6kg, maca extract powder 4~6kg, lactose 4~6kg, silicon dioxide 1~2kg, magnesium stearate 1.0~1.4kg, HPMC mixed powder 1.0~1.8kg, and purified water 4~6kg After kneading, granulating, and drying at 60~80℃, 450~550mg of fermented and steamed black bellflower tablets can be manufactured using a refiner.

bellflower analysis

1) Sample pretreatment process

After fermenting steamed black bellflower, 1 g of powder was put into a 15 mL test tube, 10 mL of methanol (99.99%) was added, and then placed in a sonicator and passed through ultrasonic waves for 10 minutes.

5 mL of the sample passed through ultrasonic waves was taken in a centrifuge tube, centrifuged at 13,000 rpm for 10 minutes, and then 1 mL of the supernatant was taken as a fermentation vapor sample solution.

Dried bellflower (Comparative Example 1), which was not separately fermented and bubbled, was operated in the same manner as a control solution.

2) Analysis device

Device name: 　 Ultra-performance liquid chromatograph (UPLC, Waters, Milford, USA)

Column: ACQUITY UPLC HSS T3 column (100mm x 2.1mm, 1.8um, Waters.)

3) Analysis conditions

Sample injection volume: 5uL

Column temperature: 40℃

Mobile phase: A solvent (water + 0.1% formic acid)

Solvent B (acetonitrile + 0.1% formic acid)

Solvent gradient: normal phase solvent A 97% (0-5 min), 3-100% (5-16 min), 100% (16-17 min), reverse phase B solvent 100-3% (17-18 min), 97% (19-25 min)

Positive ion method: capillary voltage 2kV, cone voltage 40V

Anion method: capillary voltage 1kV, cone voltage 40V

Data Analysis: Waters UNIFI V1.71 Software

MS/MS scan range: 50~1200m/z

4) Analysis result

The sample obtained by fermenting and evaporating dried bellflower was crushed, 1 g of powder was added to 10 mL of methanol, passed ultrasonic waves, centrifuged, and 1 mL of the supernatant was used as the fermented and steamed black bellflower sample solution, of which 5 μl was injected into the ultra-high pressure liquid chromatography apparatus. Then, the normal phase A solvent and the reverse phase B solvent were programmed at an appropriate ratio for 25 minutes, and the area of the peak was compared to compare the contents before and after fermentation evaporation.

Table 1 shows the component area ratio of saponin, an active ingredient in bellflower of Examples (fermented and steamed black bellflower) and Comparative Example (general dried bellflower).

Ingredient name Unexpanded Fermentation One Platycodin C 32,205 1,452,911 2 Platycodin D 356,033 666,084 3 Platycodin D2 1,448,486 4 Platycoside A 692,739 5 Platycoside G1 4,493 817,792 6 Platycoside G3 161,684 7 2″-O-Acetylpoly-galacin D2 7,713 998,527 8 Esculentoside J 1,193,533 9 Vaccaroside C 419,574 1,093,183 7,158,591

Referring to Table 1 and Figure 2, the saponin main peaks of the non-foamed bellflower were 5 and the area was relatively low as 1,093,183, but the saponin peaks of the fermented and steamed bellflower increased to 9 and the area was 7,158,591, indicating the fermentation and evaporation process. It was found that the area ratio increased by more than 6 times.

On the other hand, the area of Platycodin C, a key component of bellflower, was 32,205 in the un-enhanced sample, but 1,452,911 in the fermented-evaporated sample, which was confirmed to be 45 times larger than that of the unfermented sample. The number of steamed samples was 356,033, but the number of fermented and steamed samples was 666,084, which was 1.8 times higher than that of unfermented samples.

On the other hand, Platicodin D2, one of the active ingredients of bellflower, did not appear at all in the unfermented sample, but was relatively high at 1,448,486 in the fermented sample. In addition, the peaks of Platicoside G3, Esculentoside J, Baccaroside C, etc. was newly detected.

Comparing the content of soluble saponin in bellflower, the total saponin content of unfermented bellflower was only 10.7%, but the total saponin content of fermented and steamed bellflower increased to 70.2%.

In particular, the content of platicodin C, the active ingredient of bellflower, was 14.2%, the content of platicodin D was 6.5%, and the content of platicodin D2 was 14.2%.

In the above description, various embodiments of the present invention have been presented and described, but the present invention is not necessarily limited thereto. It will be readily appreciated that branch substitutions, transformations and alterations are possible.

Claims (9)

(1) a pre-treatment step of putting the bellflower in a steamer, steaming, and drying the steamed bellflower;
(2) immersing the pre-treated bellflower in a strain-enzyme complex fermentation broth;
(3) spraying and infiltrating the strain-enzyme complex fermentation broth into the bellflower that has undergone the immersion process;
(4) putting the bellflower in a steamer and steaming;
(5) heating the bellflower, which has undergone the steaming step, with hot air;
(6) aging the bellflower that has undergone the heating process; and
(7) A method for producing black bellflower comprising the step of drying the bellflower that has undergone the aging step with cold air, wherein the method is characterized in that the cycle of steps (2) to (7) is repeated several times. manufacturing method. According to claim 1, wherein the method for producing black bellflower further comprises the step of preparing the strain-enzyme complex fermented broth by mixing the strain and the fermentation broth of natural plant dangchim, and then homogenizing it for a predetermined time after putting it in a homogenizer. Method for producing black bellflower by fermenting steam. According to claim 2, wherein the strain Saccharomyces cerevisiae (Saccharomyces cerevisiae), Saccharomyces ellipsoideus (Saccharomyces ellipsoideus) and Saccharomyces lactics (Saccharomyces lactics) Any one or more yeast and Lactobacillus acidophilus Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus casei, Bacillus longum and Bifidobacterium bifidum any one or more lactic acid bacteria A method for manufacturing black bellflower by fermenting steam. The method of claim 1, wherein the immersion step is a step of immersing the pre-treated bellflower at 35-45° C. for 20-24 hours by adding a strain-enzyme complex fermentation broth,
The permeation step is a method for producing fermented black bellflower, characterized in that after spraying the strain-enzyme complex fermentation broth into the bellflower that has undergone the immersion process, it is infiltrated at 35-45° C. for 10-12 hours. The method according to claim 1, wherein the (5) steaming step is a step of putting the bellflower in a steaming machine and steaming it with steam at 100 to 110° C. for 4 to 6 hours. The method according to claim 1, wherein the heating step heats the bellflower, which has undergone the (5) steaming step, at 60-80° C. for 180-220 hours through hot air,
In the aging step, the bellflower, which has undergone the heating process, is placed in an incubator and aged at 40 to 60° C. for 90 to 110 hours,
The drying step is a method for producing fermented black bellflower, characterized in that the dried bellflower that has undergone the aging step is dried by passing cold air at 10 to 20° C. for 60 to 80 hours. A step of heating wild ginseng, red ginseng, deodeok, maekmundong, sambaekcho, fermented steamed black bellflower prepared according to any one of claims 1 to 6 and purified water into an extraction container;
filtering the solution in the extraction vessel; and
A method for producing a fermented black bellflower complex concentrate comprising the step of placing the filtrate in a reduced pressure concentrator and concentrating. Plant mixed powder, honey, glycerin, amethyst powder, deer antler extract powder, ginseng powder, maca gel powder, L-menthol, Sukhumi sulfur concentrate, hypromellose (HPMC) in the fermented and steamed black bellflower complex concentrate prepared according to claim 7 ) and a method for producing fermented and steamed black bellflower daehwan comprising the step of mixing the enzyme-treated stevia and then preparing daehwan with a pill making machine The fermented and steamed black bellflower complex concentrate prepared according to claim 7 is passed through a high-temperature spraying powder manufacturing device to make a powder, and then fermented and steamed black bellflower dried powder, ginkgo leaf extract powder, ginseng concentrate powder, plant mixture powder, milk thistle , Propolis Extract Powder, Zinc Oxide, Octacosanol, Citric Anhydride, Vitamin C, Garlic Extract Powder, Chitosan Powder, L-Arginine, Crystalline Cellulose, Refined Glucose, Maca Extract Powder, Lactose, Silicon Dioxide, Magnesium Stearate, Hypromellose (HPMC) A method for producing a tablet of fermented steamed black bellflower comprising the step of preparing a mixed powder, adding purified water to the mixed powder, kneading, granulating, and drying the mixture, and then preparing a tablet with a purifier

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