KR20230071248A - Method for manufacturing black bellflower extract using steaming and drying - Google Patents

Abstract

The present invention relates to a method for producing a black bellflower complex extract by 9 repetitive steaming and drying processes. The method comprises: a black bellflower preparation step of preparing black bellflowers by washing the black bellflowers in lukewarm water at 20 to 30℃; a step of 9 repetitive steaming and drying processes of black bellflowers of alternately repeating a process of steaming the prepared black bellflowers and a process of drying the steamed black bellflowers; a black bellflower extraction step of forming a black bellflower extract by pneumatically extracting the dried black bellflowers at 90 to 100℃; a black bellflower extract concentration step of forming a black bellflower concentrate by removing moisture in the black bellflower extract; and a black bellflower complex extract forming step of adding and stirring a Lycium chinense extract, a Schisandra chinensis extract, a black raspberry extract, an Angelica gigas extract, a Levisticum officinale extract, and a black garlic extract to the black bellflower concentrate to form the black bellflower complex extract. Accordingly, taste and nutrition can be maximized by increasing the content of active ingredients in the black bellflowers through the 9 repetitive steaming and drying processes and at the same time mixing additional natural products with the black bellflowers, thereby having a great effect on improving the vitality of middle-aged men.

Description

Method for manufacturing black bellflower complex extract using gujeunggupo {Method for manufacturing black bellflower extract using steaming and drying}

The present invention relates to a method for manufacturing black bellflower complex extract using gujeunggupo, and more specifically, to increase the content of black bellflower active ingredients through gujeunggupo and at the same time to further mix natural products with black bellflower to maximize taste and nutrition. Through this, it relates to a method for manufacturing black bellflower complex extract using gujeunggupo, which has a great effect on enhancing middle-aged male vitality.

As the well-being culture is established along with changes in the social structure, interest in health increases, and interest in medicines and health functional foods derived from natural products is also increasing. Among them, efforts to develop health functional foods using bellflower seeds, a natural product familiar to consumers, are continuously increasing.

Bellflower (platycodon grandiflorum) is a perennial plant belonging to the bellflower family, which blooms in white and purple in summer, and its roots correspond to edible plants. These bellflowers are widely native to Korea, China, and Japan, and are natural products that have been used for respiratory diseases such as drainage, expectoration, bronchitis, and asthma for a long time. That is, bellflower is a natural product that is widely used in oriental prescriptions and is known to have various pharmacological actions, and its main pharmacological component includes triterpenoid-based saponin. Saponin is known to have special effects on anticholinergic action, blood sugar lowering action, and cholesterol metabolism improvement action by helping antitussive, expectorant, central nervous system suppression, sedation, analgesic, antipyretic, anti-inflammatory, anti-ulcer, gastric juice secretion suppression and vasodilation. It is widely used. In addition, recently, the development of health functional food using bellflower has emerged because bellflower can prevent alcohol-induced liver damage and can improve vitality in middle-aged men who drink a lot.

In this way, despite having a great effect on enhancing the vitality of middle-aged men, it is difficult to consume it directly because of its unique bitter taste and aroma, so it is common to process and consume it in pill or powder form. However, in the case of bellflower in pill or powder form, it is not only difficult to consume without water, but also has a disadvantage that middle-aged men are troublesome to consume due to its low portability.

Korean Intellectual Property Office Publication No. 10-2011-0075593

The present invention has been made to solve the above problems, and it is possible to maximize the taste and nutrition by increasing the content of the active ingredient of black bellflower through gujeunggupo and at the same time additionally mixing natural products with black bellflower, through which middle-aged It is to provide a method for manufacturing black bellflower complex extract using gujeunggupo, which has a great effect on enhancing male vitality.

The above object is a black bellflower preparation step of preparing black bellflower by washing it in lukewarm water of 20 to 30 ° C; The black bellflower steaming step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower; A black bellflower extraction step of forming a black bellflower extract by pneumatically extracting the black bellflower, which is gujeunggupo, at 90 to 100 ° C; A black bellflower extract concentration step of forming a black bellflower concentrate by removing moisture in the black bellflower extract; And a black bellflower complex extract forming step of adding goji berry extract, Schisandra chinensis extract, raspberry extract, angelica extract, cnidium cnidium extract and black garlic extract to the black bellflower concentrate and stirring to form a black bellflower complex extract; characterized in that it comprises a It is achieved by a method for producing black bellflower complex extract using gujeunggupo.

Here, the black bellflower gujeungpo step, the first steaming and drying step of steaming the prepared black bellflower at 80 to 90 ° C. for 6 to 7 hours and then drying at 50 to 55 ° C. for 10 to 11 hours; A second steaming and drying step of alternately repeating the process of steaming the first steamed and dried black bellflower at 100 to 105 ° C. for 8 to 9 hours and drying the process at 50 to 55 ° C. for 10 to 11 hours 7 times; And a third steaming and drying step of steaming the secondarily steamed and dried black bellflower at 100 to 105 ° C. for 8 to 9 hours, and then completely drying at 50 to 55 ° C. for 15 to 20 hours; It is preferable to further include.

In addition, in the step of forming the black bellflower complex extract, it is preferable that white bellflower powder is additionally added and stirred.

As described above, according to the present invention, it is possible to maximize the taste and nutrition by increasing the content of the active ingredient of the black bellflower through the gujeunggupo and at the same time additionally mixing the natural product in the black bellflower, which has a great effect on enhancing the vitality of middle-aged men. can have

1 is a flow chart of a method for producing black bellflower complex extract using gujeunggupo according to an embodiment of the present invention;
Figure 2 is a detailed flow chart of the black bellflower complex extract manufacturing method,
3 is a photograph of black bellflower,
Figure 4 is a photograph of black bellflower that has gone through the gujeunggupo stage,
5 is a photograph of the black bellflower complex extract.

Hereinafter, the technical idea of the present invention will be described in more detail using the accompanying drawings. Since the accompanying drawings are only examples shown to explain the technical idea of the present invention in more detail, the technical idea of the present invention is not limited to the form of the accompanying drawings.

1 is a flow chart of a black bellflower complex extract manufacturing method using gujeunggupo according to an embodiment of the present invention, Figure 2 is a detailed flowchart of the black bellflower gujeunggupo step of the black bellflower composite extract manufacturing method, Figure 3 is a black bellflower Figure 4 is a picture of black bellflower that has undergone the gujeunggupo step, and Figure 5 is a picture of black bellflower complex extract.

Black bellflower complex extract manufacturing method using gujeunggupo according to the present invention, as shown in Figure 1, black bellflower preparation step (S100), black bellflower gujeunggupo step (S200), black bellflower extraction step (S300), black bellflower It includes an extract concentration step (S400) and a black bellflower complex extract formation step (S500).

The black bellflower preparation step (S100) means a step of preparing the black bellflower by washing it in lukewarm water at 20 to 30 ° C.

Here, the black bellflower is a black bellflower, as shown in FIG. 3, and the content of saponin is 2.1 times higher and the content of polyphenol is 3.2 times higher than the white bellflower, which is generally distributed to consumers, and the ability to remove active oxygen is 2 It is a very excellent natural product that is more than twice as high. Therefore, the present invention prepares a black bellflower complex extract using black bellflower, which has a higher active ingredient content than white bellflower.

Among these black bellflowers, carefully select the highest quality black bellflowers with thick eggs and no damage, put a number of black bellflowers in a cylindrical washer to remove foreign substances such as soil remaining on the surface, and then pour lukewarm water at 20 to 30 ° C into the black bellflowers. Washing is carried out while spraying toward. That is, since the black bellflower is rotated by the cylindrical washer and warm water is sprayed toward the black bellflower, foreign substances on the surface can be easily removed.

At this time, if the lukewarm water sprayed toward the black bellflower is out of the tepid water temperature range of 20 to 30℃ and is made below 20℃, foreign substances on the surface of the black bellflower are not properly removed, and if the temperature exceeds 30℃, the black bellflower ripens at high temperature. may occur. In some cases, the astringent taste caused by the black bellflower skin can be minimized by removing the middle bellflower skin together with the black bellflower.

The black bellflower gujeunggupo step (S200) means a step of alternately repeating the process of steaming the prepared black bellflower and drying the steamed black bellflower. This black bellflower bulb steaming step (S200) includes a first steaming and drying step (S210), a second steaming and drying step (S220) and a third steaming and drying step (S230), as shown in FIG.

In the case of the gujeunggupo method, it refers to a method of steaming natural products and drying them in the sun 9 times. It is known that if natural products are repeatedly steamed or steamed for a long time without using gujeunggupo, the natural products do not lose nutrients as they mature and the quality of natural products improves. there is. Therefore, by applying the Gujeunggupo method, the present invention is a process of steaming the black bellflower prepared in the black bellflower preparation step (S100) at a high temperature and drying the steamed black bellflower at a high temperature alternately 9 times, respectively. will go through

First, the first steaming and drying step (S210) means a step of steaming the prepared black bellflower at 80 to 90 ° C. for 6 to 7 hours and then drying at 50 to 55 ° C. for 10 to 11 hours.

The black bellflower prepared in the black bellflower preparation step (S100) is steamed at a lower temperature than the second steaming and drying step (S220) to be described later so that the active ingredients of the black bellflower are matured as much as possible, which corresponds to a process similar to preheating. If the first steaming and drying step (S210) is not performed, there is a disadvantage that the content of the active ingredient obtained from black bellflower is significantly reduced.

Therefore, the first steaming and drying step (S210), which is performed to obtain the maximum amount of active ingredients of black bellflower, is steamed at 80 to 90 ° C. for 6 to 7 hours. Here, if the steaming temperature is less than 80 ° C, black bellflower is not properly matured, and if it exceeds 90 ° C, it is impossible to obtain enough active ingredients of black bellflower. In addition, if the steaming time is less than 6 hours, black bellflower may not be sufficiently matured, and if it exceeds 7 hours, the efficiency of manufacturing is lowered because the content of the active ingredient obtained compared to the time required is not particularly high.

After steaming the black bellflower in this way, it is subjected to a process of drying at 50 to 55 ° C. for 10 to 11 hours. Here, if the drying temperature is less than 50 ° C, it is difficult to dry all the moisture absorbed during the steaming process of black bellflower, and if it exceeds 55 ° C, there is a concern that the active ingredients in black bellflower may be denatured if dried at high temperature in a water-deficient state. . In addition, if the steaming time of the black bellflower is less than 10 hours, there is a risk that some moisture in the black bellflower will remain, and if it exceeds 11 hours, all the moisture will be dried and no further drying is required.

In the second steaming and drying step (S220), the process of first steaming and drying the black bellflower at 100 to 105 ° C for 8 to 9 hours and drying at 50 to 55 ° C for 10 to 11 hours are alternately 7 times. means repeating steps.

Through the first steaming and drying step (S210), the pre-steamed and dried black bellflower is steamed at a higher steaming temperature of 100 to 105 ° C. and a longer steaming time of 8 to 9 hours than in the first steaming and drying step (S210). This corresponds to going through the main steaming process using the black bellflower that has undergone the preliminary steaming process, and therefore, steaming is performed at a higher temperature and longer time than the preliminary steaming process.

Here, if the steaming temperature is less than 100℃, the black bellflower is only preheated and the black bellflower is not matured properly, and if it exceeds 105℃, the tissue inside the black bellflower is rapidly hardened and the tissue is easily broken and burned, resulting in effective Minutes may be destroyed. In addition, if the steaming time is less than 8 hours, it is not possible to obtain a large amount of active ingredients compared to the steamed one, and if it exceeds 9 hours, the active ingredients of black bellflower may be destroyed. In particular, if the steaming time is long, the active ingredients of the black bellflower are destroyed, so that aging and drying are repeated as in the present invention to prevent this, so steaming the black bellflower by observing the steaming time must be done properly.

Black bellflower, which has been steamed as described above, is dried for 10 to 11 hours at 50 to 55 ° C., which is the same temperature and time as the primary drying. In the case of black bellflower drying, it is preferable not to do it at room temperature, but at a temperature higher than room temperature. This is because when steaming at high temperature and drying at room temperature are repeated, expansion and contraction of black bellflower are repeated due to a large temperature difference, and the shape is twisted so that it does not work properly. Inflammation may not occur. Therefore, the drying process of the present invention is preferably performed at a temperature higher than room temperature, not room temperature.

In detail, if the drying temperature is less than 50℃, it is difficult to dry all of the moisture absorbed during the steaming process of black bellflower, and if it exceeds 55℃, there is a concern that the active ingredients in black bellflower may be denatured if dried at high temperature with insufficient moisture. there is In addition, if the steaming time of the black bellflower is less than 10 hours, there is a risk that some moisture in the black bellflower will remain, and if it exceeds 11 hours, all the moisture will be dried and no further drying is required.

In this way, the process of steaming and drying the black bellflower is alternately repeated 7 times to obtain black bellflower with minimized water content as shown in FIG. That is, it is possible to prevent long-time steaming by alternately repeating steaming-drying-steaming-drying of black bellflower, and through this, it is possible to prevent the destruction of the active ingredients of black bellflower.

In the third steaming and drying step (S230), the secondly steamed and dried black bellflower is steamed at 100 to 105 ° C. for 8 to 9 hours, and then completely dried at 50 to 55 ° C. for 15 to 20 hours. means the steps

In this third steaming and drying step (S230), black bellflower, which has been steamed and dried seven times after preliminary steaming and drying, is steamed for 8 to 9 hours at the same temperature as the second steaming and drying step (S220) at 100 to 105 ° C. . Here, since the steaming temperature and the steaming time are the same as those of the second steaming and drying step (S220), detailed descriptions are omitted.

Next, the steamed black bellflower is dried for a longer time than the second steaming and drying step (S220), which completely dries the black bellflower under the conditions of 15 to 20 hours at 50 to 55 ° C. Even in the first and second steaming and drying steps (S210, S220), the maximum amount of moisture in the black bellflower is removed through the drying process, but there are cases where the moisture that has not been completely removed is still present in the black bellflower. However, in the third steaming and drying step (S230), complete drying is required for a long time of 15 to 20 hours so that no moisture remains in the black bellflower. This is because when the black bellflower contains moisture, the black bellflower extraction step (S300) to be described later is not performed properly.

The black bellflower extraction step (S300) means a step of forming a black bellflower extract by pneumatically extracting the steamed black bellflower at 90 to 100 ° C.

This extracts the black bellflower in a state in which moisture is completely removed through the black bellflower guanggupo step (S200) using pneumatic pressure at a high temperature of 90 to 100 ° C., through which black bellflower extract is obtained. Here, water is completely removed from the black bellflower by drying, and pneumatic compression extraction is performed by minimizing the inflow of water in the pneumatic extraction process. In the pneumatic extraction, the steamed black bellflower is put into the pneumatic extractor, and then the active ingredient steamed in the black bellflower is extracted by applying pressure while compressing the black bellflower. At this time, the pressure of the pneumatic extractor is preferably 4 to 7 psi. If the pressure is less than 4 psi, the active ingredient in the black bellflower cannot be sufficiently extracted, and if it exceeds 7 psi, the active ingredient may be denatured or destroyed by too high a pressure.

In addition, during pneumatic extraction, it is preferable to perform extraction for 12 to 14 hours by setting the temperature in the pneumatic extractor to 90 to 100 ° C.

In the present invention, in extracting the active ingredient of black bellflower, pneumatic extraction is performed in a dry state rather than extraction using water or alcohol. This is because the compositions to be mixed later contain water, so when extracting black bellflower, This is to reduce the content so that it does not go through a separate evaporation process.

The black bellflower extract concentration step (S400) means a step of forming a black bellflower concentrate by removing moisture in the black bellflower extract.

Even if the moisture in the black bellflower extract is minimized through the black bellflower gujeunggupo step (S200) and the black bellflower extraction step (S300), some moisture in the air or moisture generated in the process of extracting the black bellflower may exist. Therefore, in order to remove the moisture in the black bellflower extract, the black bellflower extract is heated at 85 to 90 ° C. for 20 to 25 hours to completely remove the moisture in the black bellflower extract. Outside of these conditions, the moisture in the black bellflower extract is not completely removed when the process is performed at less than 85 ° C or less than 20 hours, and the active ingredients in the black bellflower extract are destroyed when the process exceeds 90 ° C or 25 hours. can happen

In the black bellflower complex extract formation step (S500), goji berry extract, Schisandra chinensis extract, raspberry extract, angelica extract, cnidium cnidium extract, and black garlic extract are added to the black bellflower concentrate and stirred to form a black bellflower complex extract.

Black bellflower concentrate alone has many beneficial active ingredients such as saponin, but Goji berry extract, Schisandra chinensis extract, raspberry extract, and Angelica quinoa extract are additionally included in beneficial active ingredients that are not included in black bellflower and have a great effect on the vitality of middle-aged men. , Cnidium cnidium extract and black garlic extract are added and stirred to form a black bellflower complex extract. In addition, since black bellflower has a unique bitter taste, adding other extracts together with black bellflower can enhance the taste and increase consumer preference.

Here, each of the extracts is obtained by using goji berry, omija, bokbunja, angelica, cnidium, and black garlic by pneumatic extraction or water extraction, respectively, but pneumatic extraction is more preferable to reduce the water content.

Goji japonica extract, Schisandra chinensis extract, raspberry extract, Angelica gigas extract, Cnidium cnidium extract, and black garlic extract obtained through such extraction were added to the black bellflower concentrate, and then stirred for 10 to 20 hours at room temperature using a stirrer to uniformly mix the active ingredients. You can get Black Bellflower Complex Extract.

Here, the content of each composition included in the black bellflower complex extract is 13 parts by weight of Goji extract, 4.7 parts by weight of Schisandra chinensis extract, 13 parts by weight of raspberry extract, 8 parts by weight of Angelica extract, 6 parts by weight of Cnidium japonica extract based on 40 parts by weight of black bellflower concentrate. parts by weight and 0.3 parts by weight of black garlic extract. In some cases, an additional 15 parts by weight of white bellflower powder may be added, which not only can add active ingredients that are not found in black bellflower but also exist in white bellflower, as well as increase viscosity by adding powder.

As shown in FIG. 5, the black bellflower complex extract prepared in this way decreases in volume by minimizing moisture and becomes highly viscous. Specifically, the black bellflower complex extract concentrated to a sugar content of 60 to 62 brix. It means, it is packaged in a stick-type wrapping paper and sold. Since the volume of this stick-type black bellflower complex extract is minimized compared to the active ingredient content, portability is simplified and it is made in a stick form, so it can be easily consumed.

In this way, if the black bellflower is steamed for a long time at a time without gujeungpo, the active ingredient in the black bellflower is destroyed, and an active ingredient similar to or lower than the white bellflower may be obtained. Therefore, in order to prevent this, the present invention makes it possible to maintain a high active ingredient content of black bellflower through a process of steaming black bellflower for a short time and drying it for a long time. In addition, active ingredients of goji berry, omija, bokbunja, angelica, cnidium, and black garlic are mixed with active ingredients of black bellflower, which is expected to have a great effect on enhancing middle-aged men's vitality.

The present invention is not limited to the above embodiments, and the scope of application is diverse, and various modifications and implementations are possible without departing from the gist of the present invention claimed in the claims.

S100: Black bellflower preparation step
S200: Black bellflower bulb growth stage
S210: 1st steaming and drying step
S220: Second steaming and drying step
S230: 3rd steaming and drying step
S300: Black bellflower extraction step
S400: black bellflower extract concentration step
S500: Black bellflower complex liquid formation step

Claims (3)

A black bellflower preparation step of preparing black bellflower by washing it in lukewarm water at 20 to 30 ° C;
The black bellflower steaming step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower;
A black bellflower extraction step of forming a black bellflower extract by pneumatically extracting the black bellflower, which is gujeunggupo, at 90 to 100 ° C;
A black bellflower extract concentration step of forming a black bellflower concentrate by removing moisture in the black bellflower extract; and
Black bellflower complex extract forming step of adding and stirring goji berry extract, Schisandra chinensis extract, raspberry extract, angelica extract, cnidium extract and black garlic extract to the black bellflower concentrate to form a black bellflower complex extract; Method for manufacturing black bellflower complex extract using gupo. According to claim 1,
The black bellflower gujeunggupo step,
A first steaming and drying step of steaming the prepared black bellflower at 80 to 90 ° C for 6 to 7 hours and then drying at 50 to 55 ° C for 10 to 11 hours;
A second steaming and drying step of alternately repeating the process of steaming the first steamed and dried black bellflower at 100 to 105 ° C. for 8 to 9 hours and drying the process at 50 to 55 ° C. for 10 to 11 hours 7 times; and
A third steaming and drying step of steaming the secondarily steamed and dried black bellflower at 100 to 105 ° C. for 8 to 9 hours, and then completely drying at 50 to 55 ° C. for 15 to 20 hours; Black bellflower complex extract manufacturing method using gujeunggupo, characterized in that it further comprises. According to claim 1,
The step of forming the black bellflower complex extract,
Method for producing black bellflower complex extract using gujeunggupo, characterized in that white bellflower powder is additionally added and stirred.

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