KR20230075964A - Method for manufacturing black platycodon - Google Patents

Abstract

The present invention relates to a method for manufacturing a black bellflower, which minimizes the destruction and leakage of active ingredients during a black bellflower manufacturing process and can extract active ingredients at a high extraction rate. The black bellflower is manufactured by a Gujeunggupo method according to carefully selected steaming and drying conditions of 3 years or older.

Description

Method for manufacturing black platycodon {Method for manufacturing black platycodon}

The present invention relates to a method for manufacturing black bellflower, and more particularly, to a method for manufacturing black bellflower, which can minimize destruction and leakage of active ingredients during the manufacturing process and extract active ingredients at a high extraction rate.

The scientific name of bellflower is Platycodon grandiflorum, and it is a bellflower and a perennial plant. Bellflower refers to its root. Since ancient times, it has been widely known to be effective in respiratory diseases such as cough, phlegm, nasal congestion, and cough, and long-aged ones are known to have medicinal effects comparable to wild ginseng.

Triterpenoid-based saponin has been found to be the main pharmacological component of bellflower, and it is known that there are about 17-20 types. In particular, saponin contained in bellflower leaves has various effects such as anti-cancer, anti-inflammatory, lowering cholesterol, and enhancing blood sugar in addition to respiratory diseases. In addition, bellflower extract has been recognized as an individually approved health functional food ingredient that can help improve liver function (Ministry of Food and Drug Safety, 2013).

However, bellflower is a living organism and has a short shelf life, has a bitter taste due to saponin that exhibits pharmacological effects, and rarely causes gastrointestinal disorders, so there are problems with a narrow consumption group.

In order to solve the above-described problems, Patent Publication Nos. 10-2019-0059628 and 10-2009-0084228 disclose that the bellflower content is lowered by adding other ingredients such as radish, loofah, radish, buckwheat, and corn to lower the bitter taste of bellflower. Patent No. 10-2010-0123999 has tried various methods such as inoculating fermentation enzymes or various lactic acid bacteria and incorporating the bitter taste of bellflower seeds with dextrin, etc., but the process is complicated and requires skilled skills. In addition, there is a problem that can damage the original efficacy of bellflower by using various additives.

Therefore, as a method to increase the saponin content of bellflower without compromising the original efficacy of bellflower, registered patent 10-0915860 and published patent 10-2021-0106268 steam and dry bellflower, or perform it at high pressure in the second round. A black bellflower manufacturing method was proposed to increase the saponin content through the process of A way to do it was presented.

However, the above-mentioned black bellflower manufacturing methods are methods for maintaining the shape of bellflower while removing the bitter and astringent taste of bellflower, and there is a problem in that the ingredient extraction rate is not high because some of the active ingredients contained in bellflower are destroyed or not sufficiently formulated. there is.

KR 10-0915860 B1 (2009.08.28) KR 10-2021-0106268 A (2021.08.30) KR 10-2021-0081467 A (2021.07.02) KR 10-2190419 B1 (2020.12.07)

Therefore, the present inventor comprehensively considers the above-mentioned matters and focuses on solving the limitations and problems of the existing black bellflower manufacturing method, thereby increasing the extraction rate of active ingredients contained in bellflower and minimizing the active ingredients to be destroyed. In order to manufacture black bellflower, which can promote the effect of improving the medicinal effect, the present invention was created as a result of continuous research with painstaking efforts.

Therefore, the technical problem and object to be solved by the present invention is to provide a black bellflower manufacturing method capable of increasing the extraction rate of the active ingredient contained in the bellflower and minimizing the destroyed active ingredient.

Here, the technical problems and objects to be solved by the present invention are not limited to the technical problems and objects mentioned above, and other technical problems and objects not mentioned will be clearly understood by those skilled in the art from the following description.

The black bellflower manufacturing method according to the present invention for achieving the above object is characterized in that the bellflower root of 3 years or more after washing, cutting and drying steps is steamed according to steaming and drying conditions.

At this time, in the black bellflower manufacturing method according to the present invention, the washing step is preferably performed quickly with water using a high-pressure sprayer, and the cutting step is characterized by cutting into pieces, and the drying step is less than 10% It is preferably carried out until the moisture content is reached.

In addition, in the black bellflower manufacturing method according to the present invention, the dried bellflower cut into pieces is steamed at 90-95 degrees Celsius for 10-11 hours, and dried at 65-70 degrees Celsius for 6-7 hours a first steaming and drying step; A second steaming and drying step of steaming the first steamed and dried balloon flower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; A third steaming and drying step of steaming the second steamed and dried bellflower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; A fourth steaming and drying step of steaming the third steamed and dried balloon flower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; A 5th steaming and drying step of steaming the 4th steamed and dried balloon flower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; A 6th steaming and drying step of steaming the 5th steamed and dried balloon flower at 55-60 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; A 7th steaming and drying step of steaming the 6th steamed and dried bellflower seeds at 55-60 degrees Celsius for 5-6 hours and drying them at 65-70 degrees Celsius for 6-7 hours; An 8th steaming and drying step of steaming the 7th steamed and dried balloon flower at 55-60 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; And a ninth steaming and drying step of steaming the 8th steamed and dried bellflower at 55-60 degrees Celsius for 5-6 hours and drying at 70-75 degrees Celsius for 14-15 hours.

In addition, in the black bellflower manufacturing method according to the present invention, the water content of the first steamed and dried bellflower is 20-30%, and the ninth steamed and dried bellflower is characterized in that the water content is less than 1% .

As described above, the present invention has the effect of minimizing the active ingredient destroyed during the manufacturing process of black bellflower.

In addition, the present invention has the effect of maximizing the extraction rate of the active ingredient contained in black bellflower.

In addition, the present invention has an effect of easy storage by preventing deterioration.

1 is a view showing a black bellflower manufacturing process according to the present invention.

Hereinafter, embodiments according to the present invention will be described in more detail with reference to the accompanying drawings.

Prior to this, the terms to be described below are defined in consideration of functions in the present invention, which specifies that they should be interpreted as concepts consistent with the technical spirit of the present invention and meanings commonly used or commonly recognized in the art.

In addition, if it is determined that a detailed description of a known function or configuration related to the present invention may obscure the gist of the present invention, the detailed description will be omitted.

The accompanying drawings are partially exaggerated or simplified for convenience and clarity of explanation and understanding of the configuration and operation of the technology, and it is revealed that each component does not exactly match the actual size and shape.

In addition, when a part includes a certain component, this means that it may further include other components without excluding other components unless otherwise stated.

1 is a diagram showing a black bellflower manufacturing process according to the present invention, and a method for manufacturing black bellflower according to a preferred embodiment of the present invention will be described in detail with reference to FIG.

The black bellflower manufacturing method according to the present invention is characterized in that it is made by steaming carefully selected 3-year-old or more medicinal bellflowers according to carefully adjusted steaming and drying conditions.

<Example>

Referring to FIG. 1, first, only 3-year-old or more short-lived radish is selected (101), and in step 103, it is quickly washed using a high-pressure sprayer. If the washing time is prolonged, water permeates the bellflower, and accordingly, the moisture content increases, which may destroy some of the active ingredients of the bellflower during the subsequent process, so wash as quickly as possible.

The bellflower seeds washed in step 103 are cut into pieces in step 105. In the present invention, the reason for cutting fresh bellflower into pieces is that the extraction rate can be increased when extracting active ingredients from black bellflower that has undergone the subsequent gujeunggupo process.

In step 105, the bellflower cut into pieces is dried until the moisture content is less than 10% (step 107).

The bellflower seeds dried in step 107 are first steamed and dried in step 109. The first steaming is done for 10-11 hours at a high temperature of 90-95 degrees Celsius (hereinafter referred to as 'Celsius') of dried bellflower cut into pieces. Since the water content of the bellflower seeds dried in step 107 is very low, it is preferable that the first steaming be performed at a high temperature for smooth extraction of active ingredients.

The first drying of the steamed bellflower is done at 65-70 degrees for 6-7 hours. At this time, 70-80% of water in the first dried bellflower is removed so that the water content is maintained at 20-30%. This is to ensure that steaming is performed at a low temperature to prevent destruction of active ingredients in the secondary steaming process.

The primary dried bellflower leaves undergo secondary steaming and drying in step 111. The second steaming takes place at 65-70 degrees for 5-6 hours. This is because it is possible to steam for a short time at a low temperature because the balloon flower that has undergone primary steaming and drying is in a semi-dry state. Secondary drying is performed under the same conditions as primary drying.

Subsequently, the third to fifth steaming and drying performed in steps 113 to 117 are performed under the same conditions as the second steaming and drying in step 111.

Next, the 6th steaming and drying in step 119 is done at 65-70 degrees for 6-7 hours like the 1st to 5th drying after steaming for 5-6 hours at a low temperature of 55-60 degrees. The reason why the drying temperature and time are longer compared to the steaming temperature and time is that the black bellflower has progressed by 50-60%. This is to increase the effective ingredient extraction rate in the future.

Subsequently, the 7th and 8th steaming and drying steps of steps 121 to 123 are performed under the same conditions as the 6th steaming and drying of step 119.

Finally, in the 9th steaming and drying step of step 125, after steaming at a low temperature of 55-60 degrees for 5-6 hours, drying at 70-75 degrees for 14-15 hours so that the moisture content is less than 1%. The reason for drying at a high temperature for a long time in the ninth steaming and drying step is to prevent deterioration during storage of the finally made black bellflower. The black bellflower, completed through 125 steps, maintains a hard state with almost no moisture content.

<Comparative Example 1>

In the method for manufacturing black bellflower according to the present invention described above, black bellflower was prepared by steaming bellflower according to the steaming and drying conditions that were finely adjusted as in Example 1. In Comparative Example 1, the bellflower was not fermented, , dried, high-pressure steaming and aging process were used to prepare black bellflower.

As disclosed in Patent Publication No. 10-2021-0106268, the black bellflower manufacturing method used in Comparative Example 1, (A) steaming the washed bellflower by heating it at 80-100 ° C. for 10-20 minutes by a general steaming pot ; (B) first drying the steamed balloon flower at 60° C. for 3-12 hours with a drying machine; (C) steaming the dried balloon flower at high pressure for 5-15 hours by a pressure steam cooker; (D) secondarily drying the high-pressure steamed bellflower at 60° C. for 1-5 hours with a drying machine; (E) aging the dried bellflower seeds at 80 ° C for 72-168 hours (4-7 days) by an electric thermostat; and (F) thirdly drying the aged bellflower seeds at 60° C. for 1-5 hours with a drying machine.

<Comparative Example 2>

In Comparative Example 2, fermented bellflower, made by fermenting bellflower in a fermented culture medium, was steamed 14 times and then aged to prepare fermented black bellflower. The black bellflower manufacturing method used in Comparative Example 2 is disclosed in detail in Registered Patent No. 10-2190419, so details are omitted.

<Sensory evaluation>

Sensory evaluation was conducted on the taste, aroma, appearance, and overall preference of the black bellflower prepared according to the embodiment of the present invention prepared according to the above-described embodiment and the black bellflower manufactured according to Comparative Examples 1 and 2, and the results are shown in Table 2 below.

The sensory test of the black bellflower prepared according to the present invention was conducted on 30 food experts and general consumers, and the score and evaluation criteria used a 9-point scoring method, and are shown in Table 1 below.

Referring to the table below, it can be seen that the black bellflowers prepared according to the examples of the present invention are superior in taste, appearance and overall preference compared to the black bellflowers prepared according to Comparative Examples 1 and 2. These results suggest that the black bellflower prepared according to the present invention was slowly steamed and dried at a low temperature to reduce the astringent or bitter taste of fresh bellflower and to enhance the sweetness contained in bellflower to meet consumer preference. On the other hand, the fragrance received a lower score than the comparative examples, which is judged to be because most of the bellflower flavor was evaporated in the process of long-term steaming at low temperature. It is judged that the scent of additives other than bellflower remained.

As described above, the black bellflower manufacturing method according to the present invention maintains active ingredients through 9 steaming and drying steps, while steaming and Temperature and time are carefully managed for drying.

Accordingly, the black bellflower manufacturing method according to the present invention provides a black bellflower manufacturing method capable of minimizing the active ingredients destroyed in the manufacturing process while maximizing the extraction rate of the active ingredients contained in the bellflower.

In addition, the black bellflower manufacturing method according to the present invention provides a black bellflower manufacturing method that can maximize the extraction rate when extracting active ingredients while preventing the deterioration of the black bellflower manufactured according to the present invention for easy storage.

Meanwhile, in the detailed description of the present invention, although it has been specifically described with reference to the preferred embodiments referenced by the accompanying drawings, various modifications are possible without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the described embodiments and should not be defined, but should be defined by not only the scope of the claims to be described later, but also those equivalent to the scope of these claims.

Claims (6)

A black bellflower manufacturing method characterized in that it is made by steaming and purifying medicinal bellflowers of 3 years or more after washing, cutting and drying according to steaming and drying conditions.
The method of claim 1, wherein the washing step,
Black bellflower manufacturing method characterized in that it is made quickly with water using a high-pressure sprayer.
The method of claim 1, wherein the cutting step,
Black bellflower manufacturing method, characterized in that cut into pieces.
The method of claim 1, wherein the drying step,
Black bellflower manufacturing method, characterized in that carried out until the water content is less than 10%.
The method of claim 1, wherein the gujeunggupo,
A first steaming and drying step of steaming dried bellflower cut into pieces at 90-95 degrees Celsius for 10-11 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A second steaming and drying step of steaming the first steamed and dried balloon flower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A third steaming and drying step of steaming the second steamed and dried bellflower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A fourth steaming and drying step of steaming the 3rd steamed and dried bellflower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A 5th steaming and drying step of steaming the 4th steamed and dried balloon flower at 65-70 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A 6th steaming and drying step of steaming the 5th steamed and dried balloon flower at 55-60 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours;
A 7th steaming and drying step of steaming the 6th steamed and dried bellflower seeds at 55-60 degrees Celsius for 5-6 hours and drying them at 65-70 degrees Celsius for 6-7 hours;
An 8th steaming and drying step of steaming the 7th steamed and dried balloon flower at 55-60 degrees Celsius for 5-6 hours and drying at 65-70 degrees Celsius for 6-7 hours; and
Black bellflower, characterized in that consisting of; the 9th steaming and drying step of steaming the 8th steamed and dried bellflower at 55-60 degrees Celsius for 5-6 hours and drying for 14-15 hours at 70-75 degrees Celsius manufacturing method.
According to claim 1,
The first steamed and dried bellflower has a moisture content of 20-30%,
Black bellflower manufacturing method, characterized in that the water content of the 9th steamed and dried bellflower is less than 1%.

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