KR20230075965A - Method for manufacturing black platycodon concentrate - Google Patents

Abstract

The present invention relates to a method for manufacturing black platycodon concentration that prevents destruction of active ingredient during a manufacturing process and maintains the active ingredient of a black platycodon to the maximum, wherein a black platycodon manufactured by fermenting and sifting according to steaming and drying conditions from a medicinal platycodon over 3 years old that has gone through washing, cutting, and drying steps is extracted and steam-concentrated using a steam pneumatic method.

Description

Black bellflower manufacturing method {Method for manufacturing black platycodon concentrate}

The present invention relates to a method for manufacturing black bellflower, and more particularly, to a method for manufacturing black bellflower, which can prevent destruction of active ingredients in the manufacturing process and maintain the active ingredients of black bellflower to the maximum.

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 promotes the secretion of mucus in the bronchi and strengthens the mucous membrane of the bronchi, helping to prevent and improve respiratory diseases such as cough, sputum, and asthma. etc. has various effects.

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.

On the other hand, Patent Publication No. 10-2021-0081467, Registered Patent No. 10-2305182 and No. 10-1732036 describe a method for preparing a concentrate in which the content of saponin is increased by fermenting bellflower or black bellflower, but the fermentation process takes a lot of time or In the case of fermentation using acetic acid, there are problems such as the addition of a process for separating the acetic acid used in fermentation.

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) KR 10-2305182 B1 (2021.09.16) KR 10-1732036 B1 (2017.04.25)

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. During the process of concentrating the black bellflower, which can promote the effect of improving the medicinal effect, the destruction of active ingredients is prevented, and in order to manufacture black bellflower, which can maintain the active ingredient of black bellflower to the maximum, As a result, the present invention was created.

Therefore, the technical problem and object to be solved by the present invention is to prevent the destruction of the active ingredient contained in the black bellflower, and to maintain the active ingredient of the black bellflower to the maximum, so that the black bellflower manufactured to absorb the active ingredient of the black bellflower to the maximum. It is to provide a method of manufacturing high.

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.

Black bellflower manufacturing method according to the present invention for achieving the above object is steam pneumatic pressure of black bellflower, which is prepared by steaming and steaming according to steaming and drying conditions from three-year-old medicinal bellflower, which has gone through washing, cutting, and drying steps. It is characterized by maintaining the components of black bellflower as it is by extracting and steam concentrating in a method.

In addition, in the black bellflower manufacturing method according to the present invention for achieving the above object, 1 part by weight of bellflower powder and 40 parts by weight of purified water are mixed with steam pneumatic pressure based on 20 parts by weight of well-dried black bellflower with a moisture content of less than 1%. Extracting for 10-12 hours at a low temperature of 90-95 degrees Celsius in an extractor; and performing low-temperature concentration on the extracted contents in a concentrator at 80-85 degrees Celsius for 18-20 hours.

At this time, the extracted and concentrated black bellflower is characterized by having a thick formulation with a moisture content of 15-20%.

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

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

In addition, the present invention has the effect of providing a more concentrated black Dorajigo by using only a minimum amount of purified water.

1 is a view showing a manufacturing process of black bellflower according to the present invention;
Figure 2 is a view showing a black bellflower manufacturing process applied 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 view showing a black bellflower manufacturing process according to the present invention, and FIG. 2 is a view showing a black bellflower manufacturing process applied to the present invention. Hereinafter, a black bellflower manufacturing method according to a preferred embodiment of the present invention It will be described in detail with reference to FIGS. 1 and 2 .

The black bellflower manufacturing method according to the present invention is a method of extracting and concentrating black bellflowers prepared by steaming and steaming according to steaming and drying conditions three or more year-old medicinal bellflowers that have undergone washing, cutting, and drying steps, by extracting and concentrating black bellflowers It is characterized by maintaining the ingredients of bellflower as it is.

First, referring to FIG. 2, briefly looking at the manufacturing process of black bellflower used in manufacturing black bellflower according to the present invention, first, only 3-year-old or more short cut bellflower is selected (201), and in step 203, it is quickly washed using a high-pressure sprayer. do. 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 203 are cut into pieces in step 205. 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 gone through the subsequent Gujeunggupo process. In step 205, the bellflower cut into pieces is dried until the moisture content is less than 10% (step 207).

The bellflower seeds dried in step 207 are first steamed and dried in step 209. 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 moisture content of the dried bellflower seeds in step 207 is very low, the first steaming is 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 is subjected to secondary steaming and drying in step 211. 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 213 to 217 are performed under the same conditions as the second steaming and drying in step 211.

Next, the 6th steaming and drying in step 219 is performed 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 221 to 223 are performed under the same conditions as the 6th steaming and drying of step 219.

Finally, in the ninth steaming and drying step of step 225, 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. Black bellflower, completed through 225 steps, maintains a hard state with almost no moisture content.

As described above, the black bellflower used in the black bellflower manufacturing method according to the present invention maximizes the extraction of active ingredients from the finally completed black bellflower while maintaining the active ingredients of the bellflower through 9 steaming and drying steps. Temperature and time are carefully managed in each stage of steaming and drying to ensure that

Hereinafter, a method for manufacturing black bellflower using black bellflower prepared by the above-described method will be described in detail with reference to FIG.

<Example>

First, in step 101, the ingredients for the black bellflower are prepared. Materials are prepared in a ratio of 1 part by weight of bellflower powder and 40 parts by weight of purified water based on 20 parts by weight of black bellflower. For example, 1 kg of bellflower powder and 40 kg of purified water are prepared for 20 kg of well-dried black bellflower with a water content of less than 1%.

Here, the bellflower powder may not be added as needed, and the sweetness (Brix) of black bellflower can be adjusted by adjusting the amount added, as well as the viscosity, and accordingly, the time required for concentration can be adjusted.

The black bellflower manufacturing method according to the present invention does not use any materials other than bellflower, and uses minimally purified water. In the present invention, the reason why it is possible to manufacture black peas using a minimum amount of purified water is that a steam pneumatic extraction method is used in the following extraction step (103).

When the materials are prepared, the materials prepared in step 103 are put into a steam pneumatic extractor to perform an extraction process. The extraction process uses a steam pneumatic extractor that does not use fire directly, so that active ingredients can be prevented from being destroyed when fire is used directly, and the components of black bellflower can be maintained as they are by performing pneumatic extraction.

In addition, in the extraction process of step 103, 100% of the active ingredients contained in black bellflower can be extracted by slowly extracting at a low temperature of 90-95 degrees Celsius for 10-12 hours.

Subsequently, in step 105, all the contents in the extractor that has passed through step 103 are transferred to a concentrator, and low-temperature concentration is performed at 80-85 degrees Celsius for 18-20 hours. The concentration process of step 105 is also a concentration method using steam, which prevents ingredients from being destroyed by heat by direct exposure to fire, and concentrates at low temperature for a long time so that the active ingredients of black bellflower can be maintained as much as possible.

Finally, in step 107, a certain amount is subdivided into containers. Small containers are preferably glass bottles, and are sterilized with heat and ultraviolet light before use.

The black bellflower according to the present invention prepared according to the process of steps 101 to 107 described above has a thick formulation that does not flow off the spoon by removing moisture until the moisture content is 15-20%.

The first taste of the black bellflower according to the present invention feels the sweetness that has been strengthened through the concentration process, and the end taste feels soft, the unique taste of bellflower, and the fragrance is almost not felt.

<Comparative Example 1>

The above-described black bellflower manufacturing method according to the present invention uses black bellflowers prepared by steaming and bubbling bellflowers according to the steaming and drying conditions that are finely adjusted as in the embodiment, and extracts the active ingredient from the finally completed black bellflowers to the maximum. It was prepared by thoroughly managing the temperature and time for extraction and concentration so that it could be. Comparative Example 1 concentrated the bellflower extract obtained by extracting after adding vinegar to the bellflower, inoculated with Lactobacillus bacteria, and stirred to obtain the bellflower extract fermented concentrate manufactured.

Since the manufacturing method of bellflower extract fermented concentrate used in Comparative Example 1 is as disclosed in Registered Patent No. 10-1732036, the detailed manufacturing method is omitted.

<Comparative Example 2>

As disclosed in Publication Patent Publication No. 10-2021-0081467, the black bellflower composite concentrate and solid preparation method used in Comparative Example 2 is (1) a pretreatment step of putting the bellflower seeds in a steamer and steaming them, and drying the steamed bellflower seeds. ; (2) immersing the pretreated bellflower seeds in a strain-enzyme complex fermentation broth; (3) spraying and infiltrating the strain-enzyme complex fermentation broth on the bellflower seeds that have undergone the immersion process; (4) putting the bellflower leaves in a steamer and steaming them with steam; (5) warming the bellflower roots that have undergone the steaming step with hot air; (6) aging the balloon flower that has undergone the warming process; and (7) drying the bellflower seeds that have undergone the ripening step with cold air, and repeating the cycle of steps (2) to (7) several times.

<Sensory evaluation>

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

The sensory test of black bellflowers 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 bellflower extract prepared according to the embodiment of the present invention is superior in taste, appearance and overall preference to the black bellflower concentrate prepared according to Comparative Examples 1 and 2. These results show that the manufacturing process of black bellflower used in black bellflower prepared according to the present invention and the manufacturing process of black bellflower using the same are slowly steamed and dried at low temperature to reduce the astringent taste or stinky taste of fresh bellflower, and bellflower It is judged that it satisfied the preference of consumers by enhancing the sweetness contained in it. In addition, since the black bellflower according to the present invention was prepared using only bellflower without any other additives, it is judged that the appearance is clean and only the taste unique to bellflower is felt.

On the other hand, the fragrance received a lower score than the comparative examples. It is judged that the scent of additives other than bellflower remained.

<Test Example>

Each of the liquids of Examples and Comparative Examples 1 and 2 was analyzed for the content of irradiated saponin. 2 g of each sample is weighed and put into a 250 ml flat bottom flask. 50ml of 80% methanol was added to a flat bottom flask, attached to a reflux condenser in a 75° C. water bath, extracted, and filtered. The methanol extract was concentrated in an evaporator to make an extract, and 25 ml of distilled water was added to the concentrated extract container to dissolve the extract. It was placed in a separatory funnel, 25 ml of ether was added, shaken, and allowed to stand to form a separation layer, and only the upper ether layer was removed. 50 ml of saturated butanol was added to the water layer, shaken, and allowed to stand to form a separation layer, the settled water layer was removed, and 25 ml of water was added to the saturated butanol layer again, shaken, and the water layer was removed. The saturated butanol layer was concentrated in a vacuum concentrator, and then the respective saponin content was calculated.

The saponin content (%) in the sample was calculated as {[W2-W1]/W}x100. W is the weight of the sample (g), W1 is the weight of the flask, and W2 is the weight of the flask container in which the concentrated residue is dried.

As confirmed in Table 3, the most irradiated ponin was detected in the black bellflower prepared using the black bellflower prepared by the gujeunggupo method as in the black bellflower manufacturing method according to the present invention.

Accordingly, the black bellflower manufacturing method according to the present invention prevents the destruction of the active ingredients contained in the black bellflower and maintains the active ingredients of the black bellflower to the maximum, thereby maximally absorbing the active ingredients of the black bellflower. provide high

In addition, the black bellflower manufacturing method according to the present invention provides a more concentrated black bellflower by using only a minimum of purified water. Black bellflower, prepared by the manufacturing method according to the present invention, prevents and improves bronchial diseases such as cough, sputum, asthma and colds by promoting the secretion of mucus in the bronchi and strengthening the mucous membrane of the bronchus by the active ingredients contained in the bellflower.

In addition, the black bellflower extract prepared by the manufacturing method according to the present invention helps to lower blood sugar and cholesterol levels, and not only helps to activate detoxification and metabolism, but also removes active oxygen It prevents and improves adult diseases such as menopausal disorders by promoting hormone secretion.

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 (3)

A black bellflower manufacturing method characterized by extracting and steam concentrating black bellflowers prepared by steaming and steaming according to steaming and drying conditions from three-year-old medicinal bellflowers that have undergone washing, cutting, and drying steps.
Extracting 1 part by weight of bellflower powder and 40 parts by weight of purified water for 10-12 hours at a low temperature of 90-95 degrees Celsius in a steam pneumatic extractor with respect to 20 parts by weight of well-dried black bellflower with a water content of less than 1%; and
Performing low-temperature concentration of the extracted contents in a concentrator at 80-85 degrees Celsius for 18-20 hours; Black bellflower manufacturing method, characterized in that consisting of.
According to claim 1 or 2,
A method for producing black bellflower, characterized in that the black bellflower, which has been extracted and concentrated, has a thick formulation with a moisture content of 15-20%.

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