KR20220087888A - Black bellflower syrup and method of preparing therefor - Google Patents

Abstract

The present invention relates to black bellflower and a method for producing the same, specifically (S10) Gujeunggupo black ginseng extract preparation step; (S20) Gujeunggupo black bellflower extract preparation step; (S30) a first mixture preparation step of preparing a pear concentrate and a jujube concentrate and mixing them in a weight ratio of 2: 1; (S40) preparing a second mixture by mixing the Gujeunggupo black ginseng extract of the (S10) step and the Gujeunggupo black bellflower extract of the (S20) step with the first mixture of the (S30) step; and (S50) adding purified water to the second mixture of step (S40) and heating and stirring; The black bellflower extract according to the present invention can be easily ingested by improving the medicinal effect of black ginseng and black bellflower useful ingredients and resolving the objection caused by the unique taste of ginseng and bellflower.

Description

Black bellflower syrup and method of preparing therefor {Black bellflower syrup and method of preparing therefor}

The present invention relates to black bellflower extract, which can be consumed easily by preserving the active ingredients of raw materials as much as possible in the processing process using black ginseng and black bellflower, and resolving the objection caused by the unique taste of ginseng and bellflower, and a method for manufacturing the same.

Black ginseng is a type of white ginseng processed food, and is manufactured by repeating the process of steaming and drying white ginseng three or more times.

As for the traditional manufacturing process of black ginseng, the method of manufacturing black ginseng by gujeunggupo, which is a method by heat treatment, is known. , and the taste and usefulness also change.

The efficacy of black ginseng manufactured according to the traditional method is that toxins of raw ginseng are removed in the process of gujeunggupo, and physiologically active ingredients beneficial to the human body are generated. It contains more than 30 kinds of ginsenosides (Rg3, Rk1, Rg5, etc.), more than ginseng, and unlike ginseng, it is neutralized, so it has excellent absorption and no problem occurs even for people with a lot of heat.

In addition, black ginseng is better digested and absorbed than fresh ginseng and red ginseng because starch particles in the ginseng tissue are converted from a sol state to a gel state in the process of gujeunggupo (九蒸九曝). As the chemical composition changes, new physiologically active ingredients are created and the ingredients beneficial to the human body increase. It contains more ginsenosides than red ginseng, which are effective in improving immunity, improving blood circulation by inhibiting platelet aggregation, and relieving menopausal symptoms in women.

However, black ginseng, like ginseng and red ginseng, has a bitter taste when consumed, so people who do not like bitter taste may be reluctant to consume it.

In order to solve this problem, Korean Patent Registration No. 10-1764139 discloses a method for producing black ginseng food prepared by mixing black ginseng extract with malt and sake and fermenting it, then mixing black sesame powder and shiitake mushroom powder, The manufacturing process is complicated and there is a risk of loss of active ingredients of black ginseng due to fermentation.

In addition, Korean Patent Registration No. 10-1966059 discloses a black ginseng extract manufacturing method, characterized in that ginseng is steam-dried three times, fermented, steam-dried and aged at low temperature twice, then malt is mixed and the extract is prepared. However, since the method uses malt, there is a problem in that the sweetness increases and the bitterness is not completely removed.

On the other hand, bellflower ( Platycodon grandiflorum ) is a perennial plant belonging to the family Camphoraceae, and it is an edible plant with white and purple flowers blooming in summer. It is called Gilgyeong (拮倞) in oriental medicine, and is widely grown in Korea, China, Japan, etc., and has been used for a long time in respiratory diseases such as drainage, expectoration, bronchitis, and asthma.

Bellflower is a widely used herbal medicine in oriental medicine. The main pharmacological substances of bellflower are saponins, platycodin A, C, D, and polygalacin D. In addition, there are other components such as inulin and spinasterol. Among them, platycodin D, a triterpenoid saponin, is widely used as it is known to have antitussive effects, antitussive effects, central nervous system suppression, blood sugar lowering and cholesterol metabolism improvement effects in animal experiments.

As for the intake method of this type of bellflower, the roots are usually dried and pulverized to make a powder, and these powders are agglomerated and ingested in a pill form; are ingesting

Although it is known that bellflower is effective for bronchial inflammation and respiratory diseases, it is difficult to ingest directly due to its unique bitter taste and smell, so it is usually processed into pills or powder form and consumed. In particular, the prescription is limited because it is difficult for the elderly and infants, especially children, to take it.

In addition, since it is difficult to store bellflower for a long time, it is inconvenient to consume it immediately after collecting it or to dry it and store it.

In order to solve this problem, Korean Patent Registration No. 10-1738594 discloses that after fermenting bellflower, drying and pulverizing it to prepare a fermented bellflower liquid, and mixing the prepared fermented bellflower liquid with yellow syrup and herbal liquid, and then concentrating the black bellflower extract is disclosed about. However, the black bellflower extract requires a complicated process due to the preparation of herbal liquid, and there is a problem that useful components of the bellflower may be lost by the fermentation process.

In addition, Korean Patent No. 10-2104178 discloses a method of manufacturing black bellflower by steaming and aging bellflower, extracting it with hot water to prepare a black bellflower extract, and then adding pear juice, aronia juice, pectin, sugar and acidulant. There is a problem in that the black bellflower branch still does not reflect the preferences of consumers in that it contains chemically synthesized substances such as sugars and acidulants, and has no sour taste but has a sour taste.

One object of the present invention is to provide a method for producing black bellflower cheong using black ginseng and black bellflower.

Another object of the present invention is to provide a black bellflower produced by the above manufacturing method.

In one aspect, the present invention provides a method for producing black bellflower cheong.

As a specific aspect, the method for manufacturing black bellflower green of the present invention comprises:

(S10) Gujeunggupo black ginseng extract preparation step;

(S20) Gujeunggupo black bellflower extract preparation step;

(S30) a first mixture preparation step of preparing a pear concentrate and a jujube concentrate and mixing them;

(S40) preparing a second mixture by mixing the Gujeunggupo black ginseng extract of the (S10) step and the Gujeunggupo black bellflower extract of the (S20) step with the first mixture of the (S30) step; and

(S50) adding purified water to the second mixture of step (S40) and heating and stirring;

Hereinafter, the method for producing black bellflower blue according to the present invention will be described in detail.

First, it is a step of preparing a black ginseng extract from Gujeunggupo (S10). More specifically, it is a step of preparing Gujeunggupo black ginseng and preparing an extract of the Gujeunggupo black ginseng.

The Gujeunggupo black ginseng refers to black ginseng manufactured by repeating the process of steaming and drying white ginseng 9 times.

The steaming is 85 to 110 ℃, preferably 90 to 110 ℃, more preferably 90 to 100 ℃, most preferably at a temperature of 95 to 100 ℃ 10 to 30 hours, preferably 10 to 20 hours, More preferably, it is a process of steaming for 12 to 18 hours, even more preferably 15 to 17 hours, and most preferably for 16 hours. In addition, it is preferable that the steaming is performed by the steam heated in the cauldron in a state where the steaming object is placed on the cauldron containing water and the steaming object is placed in the onggishiru.

The drying is 40 to 70 ℃, preferably 50 to 70 ℃, more preferably 55 to 65 ℃, most preferably 58 to 62 ℃ hot air for 10 to 30 hours, preferably 15 to 25 hours, more Preferably for 20 to 25 hours, most preferably for 24 hours.

For the manufacturing method of Gujeunggupo black ginseng of the present invention according to 9 repetitions of the above-described steaming and drying, reference may be made to Patent Application No. 10-2016-0019436 filed by the present inventor, and according to the method, harmful to the human body It is possible to suppress the generation of benzopyrene, which is an aromatic hydrocarbon.

Gujeunggupo black ginseng extract of the present invention is preferably a hot water extract. The extract is prepared by extraction with hot water of 80 to 100° C., preferably 90 to 100° C. for 60 to 80 hours, preferably 65 to 75 hours, and most preferably 72 hours. When extracted at the above temperature and time, there is an advantage that can minimize the loss of useful components of Gujeunggupo black ginseng.

Next, it is a step of preparing a black bellflower extract from Gujeunggupo (S20). More specifically, it is a step of preparing Gujeunggupo black bellflower and preparing the extract of Gujeunggupo black bellflower.

The Gujeunggupo black bellflower refers to a black bellflower produced by repeating the process of drying and steaming bellflower nine times.

The drying is carried out at 40 to 60°C, preferably 45 to 55°C, more preferably 48 to 52°C, most preferably 50°C for 10 to 14 hours, preferably 11 to 13 hours, more preferably 12 made over time

The steaming is 80 to 100 ℃, preferably 85 to 95 ℃, more preferably 88 to 92 ℃, most preferably 90 ℃ 10 to 14 hours, preferably 11 to 13 hours, most preferably 12 made over time In addition, it is preferable that the steaming is performed by the steam heated in the cauldron in a state where the steaming object is placed on the cauldron containing water and the steaming object is placed in the onggishiru. In this way, when steaming is performed in the Onggi Siru, harmful components are discharged due to the movement of substances in and out of the Onggi Siru, and useful components of the bellflower are concentrated in the produced black bellflower.

Only when the black bellflower is prepared under the above-described drying and steaming conditions, there is an effect of remarkably increasing the content of saponins such as useful components contained in bellflower, for example, platycodin D. In addition, Gujeunggupo black bellflower by the above-described method has the effect of reducing to some extent the characteristic bitter and sour taste of bellflower.

Gujeunggupo black bellflower extract of the present invention is preferably a hot water extract, the extract is 80 to 100 ℃, preferably 85 to 95 ℃, more preferably 88 to 92 ℃, most preferably 90 ℃ hot water It is prepared by extraction for 60 to 80 hours, preferably 65 to 75 hours, and most preferably 72 hours. When extracting at the above temperature and time, there is an advantage in that the loss of useful components of Gujeunggupo black bellflower can be minimized.

In addition, the Gujeunggupo black bellflower extract of the present invention is preferably filtered and concentrated after hot water extraction. The concentration is preferably 25 Brix or more, preferably 25 to 30 Brix, more preferably 25 to 26 Brix.

Next, it is a step (S30) of preparing a first mixture of preparing a pear concentrate and a jujube concentrate and mixing them in a weight ratio of 2: 1.

The pear concentrate is prepared by pulverizing the peel and flesh of the pear from which the seeds have been removed, then adding purified water by 8 to 12 times the weight based on the weight of the pulverized product, preparing an extract at high pressure and high temperature, filtering it, and then concentrating.

The high pressure refers to a pressure of 10 times or more of atmospheric pressure, specifically 1 MPa or more, preferably 1 to 5 MPa, more preferably 1 to 3 MPa, and most preferably 1.5 to 2.5 MPa.

The high temperature is 120 °C or higher, preferably 120 to 200 °C, more preferably 120 to 180 °C, even more preferably 140 to 160 °C, most preferably 150 °C.

In the case of preparing the pear concentrate under the above method and conditions, there is an effect that the sugar content such as sucrose is high.

The pear concentrate represents 40 to 60 Brix, preferably 45 to 55 Brix, more preferably 48 to 52 Brix, and most preferably 48 to 50 Brix.

The jujube concentrate is prepared by grinding the peel and pulp of the jujube from which the seeds have been removed, then adding purified water 8 to 12 times the weight based on the weight of the pulverized product, and then preparing the extract at high pressure and high temperature, filtering it, and then concentrating.

The high pressure and high temperature are the same as the high pressure and high temperature of the above-mentioned pear concentrate.

When the jujube concentrate is prepared under the above method and conditions, there is an effect that the sugar content such as sucrose is high.

The jujube concentrate represents 30 to 50 Brix, preferably 35 to 45 Brix, more preferably 38 to 42 Brix, even more preferably 39 to 40 Brix.

The first mixture is a mixture of jujube concentrate and jujube concentrate in a weight ratio of 1.5 to 2.5: 1, preferably 2: 1 in a weight ratio.

When mixed in the above-mentioned weight ratio, there is an effect of removing the characteristic taste of black ginseng and black bellflower contained in the final produced black bellflower seeds, that is, bitter taste and bitter taste.

The mixing of the first mixture is preferably stirred and mixed for 8 to 12 hours at room temperature (25° C.) at a speed of 1.4 to 1.6 m/min, preferably at a speed of 1.5 m/min, preferably for 10 hours. When stirring is performed under the above conditions, each component may be well mixed. In particular, when the stirring speed is less than the above-mentioned conditions, stirring is not well made, and when the above-mentioned conditions are exceeded, there is a problem in that stirring is not performed well due to overload of the stirrer.

Next, it is a step of preparing a second mixture by mixing the Gujeunggupo black ginseng extract of the step (S10) and the Gujeunggupo black bellflower extract of the step (S20) with the first mixture of the step (S30).

The Gujeunggupo black ginseng extract and Gujeunggupo black bellflower extract are preferably mixed in the same weight as the jujube concentrate mixed in the first mixture, respectively. When mixed with the above-mentioned weight, there is an effect of removing the unique taste of black ginseng and black bellflower contained in the final manufactured black bellflower, that is, bitter taste and bitter taste.

Finally, it is a step (S50) of adding purified water to the second mixture of step (S40) and heating and stirring. Specifically, it is a step of adding purified water to the second mixture of step (S40) and heating and stirring to concentrate.

The heating and stirring is carried out at 60 to 75°C, preferably at 65 to 75°C, more preferably at 68 to 72°C, and most preferably at 70°C for 5 to 7 hours, preferably for 6 hours. In particular, the stirring speed during heating and stirring is a speed of 0.8 to 1.2 m/min, preferably a speed of 0.9 to 1.2 m/min, and most preferably a speed of 1 m/min. When heating and stirring is performed under the above conditions, it is easy to mix each component and black bellflower blue with suitable sugar content can be prepared.

The concentration is 24 to 28 Brix, preferably 25 Brix, and the final target black bellflower blue is produced by the concentration.

The concentrated black bellflower extract has a saponin, in particular, a platycodin D content of 1,300 to 1,600 mg%, preferably 1,400 to 1,500 mg%, and a free sugar, particularly sucrose content, of 4,300 to 4800 mg. %, preferably 4,400 to 4,600 mg%.

The black bellflower extract produced by the above method does not have the bitter taste of ginseng and bellflower, and does not have the pungent taste of bellflower, as well as the sweet flavor, so that consumers who reject ginseng and bellflower can easily consume and drink.

In addition, since the content of saponin contained in black ginseng and bellflower increased without decreasing in the black bellflower blueberry produced by the method of the present invention, useful effects of black ginseng and bellflower, that is, immunity enhancement, fatigue improvement, antioxidant, etc. effects and bronchial improvement by bellflower can be obtained.

The black bellflower extract and its manufacturing method according to the present invention not only increase the content of useful components such as saponin due to the ginseng and bellflower gujeunggupo, but also remove the bitter and pungent taste of ginseng and bellflower, so that ginseng or bellflower has a sweet flavor. Consumers who are reluctant to consume bellflower can easily consume and drink.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Example 1: Preparation of Gujeunggupo black ginseng extract

Put water in the cauldron, put Onggi syrup on top of the cauldron, put ginseng in the pot, and heat the cauldron to steam ginseng with steam at 95 to 100° C. for 16 hours. Thereafter, the steamed ginseng was dried with hot air at 60° C. for 24 hours. After the drying, it was put into the Onggi Siru, steamed at the same temperature for the same time, and dried again. This steaming and drying was repeated 9 times to prepare Gujeunggupo black ginseng.

The prepared Gujeunggupo black ginseng was extracted with hot water at 90 to 100° C. for 72 hours and filtered to prepare a Gujeunggupo black ginseng extract.

Example 2: Preparation of Gujeunggupo black bellflower extract

The bellflower was dried with hot air at 50° C. for 12 hours. The dried bellflower was put in the same pot as in Example 1, and the cauldron was heated, and the dried bellflower was steamed with steam at 90° C. for 12 hours. Thereafter, the steamed bellflower was dried under the drying conditions and steamed again under the steaming conditions. This drying and steaming was repeated a total of 9 times to prepare Gujeunggupo black bellflower.

The prepared Gujeunggupo black bellflower extract was extracted with hot water at 90° C. for 72 hours, filtered, and then a concentrate of Gujeunggupo black bellflower was prepared using 25 to 26 Brix.

Experimental Example 1: Measurement of saponin content of Gujeunggupo black bellflower extract

The concentrate of Gujeunggupo black bellflower of Example 2 was dissolved in 10 mL of HPLC-grade distilled water. HPLC used for saponin content analysis was measured using an Agilent 1260 Series HPLC system (Agilent Technologies). For HPLC analysis, C18 column (4.6×250 mm, 5 μm, Shiseido, Tokyo, Japan) was used. HPLC-grade water and acetonitrile were used as the mobile phase, and the acetonitrile ratio was sequentially adjusted to 0 min (18%)-22 min (18%)-32 min (30%)-60 min (50%). The column temperature was maintained at 35℃, the injection volume was 10 μL, and the flow rate was 1 mL/min. The detection wavelength was measured at 203 nm. As a saponin standard sample, 1 mg of platycodin D having a purity of 95% was dissolved in 10 mL of distilled water, and the time period during which the saponin was detected was 33.84.

As a control group, after drying and powdering bellflower, 1 g was mixed with 50 mL of 70% ethanol, shaken in a water bath at 50° C. for 2 hours, and then centrifuged at 4,000 rpm for 15 minutes to use the recovered supernatant.

In addition, as a comparative group, the dried and steamed bellflower in Example 2 was extracted with hot water and concentrated in the same manner as in the extraction method described in Example 2, and this was the same as the test method of the Gujeunggupo black bellflower concentrate tested.

As a result, the saponin content of the control group was 358 mg%, and the saponin content of bellflower dried and steamed once was 478 mg%. However, it was confirmed that the saponin content of the Gujeunggupo black bellflower concentrate of Example 2 was the highest at 928 mg%.

Example 3: Preparation of Pear Concentrate

The seeds of the pears were removed and the collected pear skins and pulp were pulverized with a blender. Purified water 10 times by weight was added to the pulverized product, and a pear extract was prepared at a pressure of 150° C. at a pressure of 2 MPa, followed by filtration and concentration. The prepared pear concentrate exhibited 48 to 50 Brix.

Example 4: Preparation of jujube concentrate

A jujube concentrate was prepared in the same manner as in Example 3 from the jujube skins and pulp collected after removing the seeds of the jujube. The prepared jujube concentrate showed 39 to 40 Brix.

Example 5: Preparation of the first mixture

100 g of the pear concentrate of Example 3 and 50 g of the jujube concentrate of Example 4 were put into a stirrer and stirred at room temperature at a rate of 1.5 m/min for 10 hours.

Example 6: Preparation of black bellflower cheong according to the present invention

To 150 g of the first mixture of Example 5, 100 mL of Gujeunggupo black ginseng extract of Example 1 and 100 mL of Gujeunggupo black bellflower extract (concentrate) of Example 2 were put into a heating stirrer, and 1.0m/min at 70°C It was concentrated while stirring at a speed of 6 hours. The concentrate is black bellflower seeds to be finally prepared.

Experimental Example 2: Measurement of saponin content of black bellflower according to the present invention

The saponin content of the black bellflower of Example 6 was measured in the same manner as in Experimental Example 1. As a control group, commercially available black bellflower (manufactured by Korea Ginseng Co., Ltd., an agricultural corporation) was purchased and used.

As a result, the control group had a saponin content of 218 mg%, but it was confirmed that the saponin content of black bellflower according to the present invention was significantly high at 1458 mg%.

Experimental Example 3: Measurement of free sugar content of black bellflower seeds according to the present invention

After dissolving the black bellflower blue of Example 6 in 10 mL of HPLC-grade distilled water, HPLC analysis was performed. For HPLC, an Agilent 1260 Series HPLC system (Agilent Techolgies, Delaware, OH, USA) was used and Hi-Plex Pb (300×7.7 mm, Agilent Techolgies) was used for the column. The mobile phase was used by mixing water and acetonitrile in 3:7 (v:v). For sugar standard samples, standard solutions of sucrose (Sigma) were adjusted to 20, 10, 5, and 0 mg/mL, respectively, to prepare a standard solution. 10 μL of each sugar standard solution was taken and calibrated by HPLC, and converted from the prepared calibration curve.

The control group was the same as in Experimental Example 2. As a comparative group, when the stirring conditions of Example 6 were stirred at 50 ° C. at a rate of 1.0 m/min for 6 hours (Comparative Group 1), when stirred at 70 ° C. at a rate of 0.5 m/min for 6 hours ( Comparative group 2), when stirred at 70° C. at a rate of 1.5 m/min for 6 hours (comparative group 3), and stirred at 70° C. at a rate of 1.0 m/min for 3 hours (comparative group 4) HPLC analysis was performed in the same manner as described above.

As a result, black bellflower according to the present invention was 4,528 mg%, but Comparative Groups 1 to 3 showed 3,286 mg%, 2,984 mg%, and 3,010 mg%, respectively. The control group was 3,409 mg%. Therefore, it was found that mixing under the heating and stirring conditions as described above significantly increased the sugar content Žc, and it was found that the free sugar content of black bellflower green according to the present invention was excellent.

Experimental Example 4: Sensory evaluation

10 men and women in their 20s, 10 men and women in their 40s, and 10 men and women in their 60s each were recruited, and sensory evaluation education was conducted for a week. During the experiment, 10 mg each of the black bellflower extract of Example 6 and the commercially available black bellflower extract (manufactured by Korea Ginseng Co., Ltd. Agricultural Corporation) was dissolved in 20 mL of purified water for sensory evaluation. Before ingestion of each sample, the sensory personnel rinsed the mouth sufficiently with purified water and evaluated.

The evaluation items were ginseng scent, bellflower scent, bitterness, bitter taste, flavor preference, taste preference, and overall preference, and were evaluated on a 10-point scale. As a result of this, Table 1 below shows black bellflower seeds according to the present invention, and Table 2 below shows commercially available black bellflower seeds.

evaluator ginseng flavor bellflower bitter stinky taste incense sign taste preference full symbol 20's male 5 6 2 3 8 8 9 20's 6 6 One 2 7 8 8 40's male 4 5 3 2 9 9 9 40's 5 5 2 3 9 10 10 60's male 5 5 2 2 10 10 10 60's 5 5 2 2 10 9 10

evaluator ginseng flavor bellflower bitter stinky taste incense sign taste preference full symbol 20's male 0 7 8 9 7 8 7 20's 0 9 6 10 5 5 5 40's male 0 8 7 8 8 7 7 40's 0 8 7 8 7 7 7 60's male 0 7 8 8 8 8 8 60's 0 8 8 8 8 8 8

As can be seen from the above results, it was evaluated that the black bellflower branch according to the present invention contained black ginseng compared to the commercially available black bellflower branch, so it had a ginseng flavor, and had almost no bitterness and bitter taste, and the overall preference was also remarkably excellent.

On the other hand, although the results are not described, in the preparation of Example 6, the black bellflower extract prepared by mixing the same amount of sugar or oligosaccharide instead of the pear concentrate and the jujube concentrate has a strong bitter and sour taste, so the overall preference is very low. there was

Claims (4)

(S10) Gujeunggupo black ginseng extract obtained by steaming ginseng at 85 to 110° C. for 10 to 20 hours and drying it with hot air at 40 to 70° C. for 10 to 30 hours 9 times to prepare Gujeunggupo black ginseng, followed by hot water extraction manufacturing steps;
(S20) The process of drying the bellflower at 40 to 60° C. for 10 to 14 hours and drying it at 80 to 100° C. for 10 to 14 hours is repeated 9 times to produce Gujeunggupo black bellflower, followed by hot water extraction and concentration. Gupo black bellflower extract preparation step;
(S30) Purified water of 8 to 12 times the weight of the pear was added to the pear from which the seeds were removed, and then extracted at high pressure and high temperature. A first mixture preparation step of preparing a concentrated jujube concentrate extracted at a high temperature and mixing the pear concentrate and the jujube concentrate in a weight ratio of 1.5 to 2.5: 1;
(S40) preparing a second mixture by mixing the Gujeunggupo black ginseng extract of the (S10) step and the Gujeunggupo black bellflower extract of the (S20) step with the first mixture of the (S30) step; and
(S50) adding purified water to the second mixture of step (S40), heating and stirring at 60 to 75° C. at a rate of 0.8 to 1.2 m/min for 5 to 7 hours, and then concentrating; .
The method according to claim 1, wherein the Gujeunggupo black ginseng extract and the Gujeunggupo black bellflower extract of the second mixture of the step (S40) are each mixed at the same weight as the jujube concentrate of the first mixture. .
The method according to claim 1, wherein the black bellflower blue is 24-28 Brix, the platycodin D content is 1,300 to 1,600 mg%, and the sucrose content is 4,300 to 4800 mg%. A method for manufacturing black bellflower cheong.
[Claim 4] Black bellflower cheong produced by the manufacturing method of any one of claims 1 to 3.