KR20240039622A - Method for manufacturing black bellflower complex extract using deep sea water, steaming and drying - Google Patents

Abstract

The present invention relates to a method for producing black bellflower complex essence using the addition of deep sea water and nine fermentation bubbles, comprising the steps of washing black bellflower to prepare it in a diluted deep sea water; A black bellflower boiling step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower; A saponin content increasing step of mixing the 9-celled black bellflower with water and then heating it to increase the saponin content in the 9-ball-shaped black bellflower; A black bellflower extraction step of pneumatically extracting the heated black bellflower at 90 to 100° C. to form a black bellflower extract; A deep ocean water concentrate addition step of adding the deep ocean water concentrate to the black bellflower extract; A black bellflower extract concentration step of removing water in the black bellflower extract to which the deep sea water concentrate was added to form a black bellflower concentrate; And the black bellflower complex essence forming step of adding and stirring goji berry extract, arrowroot extract, bokbunja extract, angelica root extract, and Cornus officinalis fruit extract to the black bellflower concentrate to form a black bellflower complex essence. . As a result, by adding deep sea water in the process of manufacturing black bellflower complex essence, the content of minerals can be increased and at the same time, natural products can be added to black bellflower to maximize taste and nutrition, which has a great effect in improving immunity. do.

Description

Method for manufacturing black bellflower complex extract using deep sea water, steaming and drying}

The present invention relates to a method for producing black bellflower complex essence using the addition of deep sea water and cerebrospinal fluid. More specifically, by adding deep sea water in the process of producing black bellflower complex essence, the content of minerals is increased and at the same time, natural substances are added to black bellflower. The taste and nutrition can be maximized by additional mixing, and it relates to a method of manufacturing black bellflower complex essence using the addition of deep sea water and snail spores, which has a great effect on improving immunity.

Since ancient times, women have experienced menstruation and menopause along with hormonal changes, and at this time, rapid hormonal changes cause mental or physical changes such as depression and decreased immunity. As interest in women's health increases, interest in medicines and health functional foods derived from natural products is also increasing. Among them, efforts are increasing to develop the health functional food market using bellflower root, a natural product that has been widely used since ancient times.

Bellflower (platycodon grandiflorum) is a perennial plant belonging to the Campanula family. It blooms white and purple in summer and its roots are edible. Bellflower root grows widely in Korea, China, Japan, etc., and is a natural product that has been used for a long time to treat respiratory diseases such as drainage, expectoration, bronchitis, and asthma. In other words, bellflower root is a natural product widely used in oriental medicine and is known to have various pharmacological effects, and its main pharmacological components include triterpenoids and saponins. Saponins are mainly known to have special effects such as antitussive, expectorant, central nervous system depressant, sedative, analgesic, antipyretic, anti-inflammatory, anti-ulcer, suppressing gastric juice secretion, and vasodilation, anticholinergic, blood sugar lowering, and cholesterol metabolism improving effects. It is widely used. In addition, the development of health functional foods using bellflower root has recently emerged because bellflower root can prevent alcohol-related liver damage and improve vitality in modern people who drink a lot.

Although bellflower root has a great effect in improving women's vitality, it is difficult to consume directly due to its unique bitter taste and aroma, so it is mainly processed and consumed in the form of pills or powder. However, bellflower root in pill or powder form has the disadvantage of being difficult for modern people to consume due to its low portability as well as difficulty in ingesting it without water.

Korea Intellectual Property Office Public Patent No. 10-2011-0075593

The present invention was developed to solve the above problems. In the process of manufacturing black bellflower complex essence, the content of minerals is increased by adding deep sea water, and at the same time, natural products are added to black bellflower to maximize taste and nutrition. The purpose of this method is to provide a method for manufacturing black bellflower complex essence using the addition of deep sea water and cerebrospinal fluid, which has a great effect on improving immunity.

The above purpose includes a black bellflower washing step of preparing black bellflowers by washing them in a diluted deep sea water; A black bellflower boiling step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower; A saponin content increasing step of mixing the 9-celled black bellflower with water and then heating it to increase the saponin content in the 9-ball-shaped black bellflower; A black bellflower extraction step of pneumatically extracting the heated black bellflower at 90 to 100° C. to form a black bellflower extract; A deep ocean water concentrate addition step of adding the deep ocean water concentrate to the black bellflower extract; A black bellflower extract concentration step of removing water in the black bellflower extract to which the deep sea water concentrate was added to form a black bellflower concentrate; And a black bellflower complex essence forming step of adding and stirring goji berry extract, arrowroot extract, bokbunja extract, angelica root extract, and Cornus officinalis fruit extract to the black bellflower concentrate to form a black bellflower complex essence. It is achieved by the method of manufacturing black bellflower complex essence using deep water addition and spherulite spores.

Here, the black bellflower bulb fermentation step is a first steaming and drying step of steaming the prepared black bellflower for 6 to 7 hours at 80 to 90 ° C. and then drying the prepared black bellflower for 10 to 11 hours at 50 to 55 ° C.; A second steaming and drying step in which the first steaming and drying of the black bellflowers is repeated seven times, alternating between steaming the black bellflower at 100 to 105°C for 8 to 9 hours and drying it at 50 to 55°C for 10 to 11 hours; And a third steaming and drying step of steaming the secondarily steamed and dried black bellflower for 8 to 9 hours at 100 to 105°C, the same as the second steaming and drying step, and then completely drying it at 50 to 55°C for 15 to 20 hours; It is desirable to further include.

In addition, in the step of increasing the saponin content, it is preferable to mix the spherical black bellflower with water and then heat it at 40 to 60°C for 90 to 120 minutes.

As described above, according to the present invention, by adding deep sea water in the process of manufacturing black bellflower complex essence, the content of minerals can be increased and at the same time, natural products can be added to black bellflower to maximize taste and nutrition. It has a great effect in improving immunity.

Figure 1 is a flowchart of a method for producing black bellflower complex essence using the addition of deep sea water and nine fermentation bubbles according to an embodiment of the present invention;
Figure 2 is a detailed flow chart of the black bellflower bulb fermentation step in the black bellflower complex essence manufacturing method,
Figure 3 is a photo of black bellflower,
Figure 4 is a photograph of black bellflower that has gone through the budding stage,
Figure 5 is a photograph of black bellflower complex essence,
Figure 6 is a test report of black bellflower complex essence.

Hereinafter, the technical idea of the present invention will be described in more detail using the attached drawings. The attached drawings are merely examples to illustrate the technical idea of the present invention in more detail, so the technical idea of the present invention is not limited to the form of the attached drawings.

Figure 1 is a flowchart of a method for producing black bellflower complex essence using the addition of deep sea water and spherulite spherulite according to an embodiment of the present invention, Figure 2 is a detailed flowchart of the black bellflower spherulite spores step in the method for producing black bellflower complex essence, and Figure 3 is a photo of black bellflower, Figure 4 is a photo of black bellflower that has gone through the bulbar stage, Figure 5 is a photo of black bellflower complex essence, and Figure 6 is a test report of black bellflower complex essence.

As shown in Figure 1, the method for producing black bellflower complex essence using the addition of deep sea water and spherical spores according to the present invention includes the black bellflower washing step (S100), the black bellflower spherical spores spores step (S200), and the saponin content increasing step (S300). ), black bellflower extraction step (S400), deep sea water concentrate addition step (S500), black bellflower extract concentration step (S600), and black bellflower complex essence formation step (S700).

First, the black bellflower washing step (S100) refers to the step of preparing the black bellflower by washing it in a diluted deep sea water solution.

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

Among these black bellflowers, the best quality black bellflowers with thick grains and no scratches are carefully selected. In order to remove foreign substances such as dirt remaining on the surface, a large number of black bellflowers are placed in a cylindrical washing machine and then diluted with deep sea water at 20 to 30℃. Cleaning is performed by spraying toward the black bellflower. That is, as the black bellflower is rotated by the cylindrical washing machine, deep sea water dilution is sprayed toward the black bellflower, making it possible to easily remove foreign substances on the surface.

Here, the deep sea water dilution is a dilution in which the content of minerals is diluted by additionally adding water to deep sea water rich in minerals. Specifically, 600 parts by weight of water is added to 1 part by weight of deep sea water that has undergone a desalination process on the market. Washing of black bellflower is performed using diluted deep sea water.

At this time, if the deep sea water dilution sprayed toward the black bellflower is outside the temperature range of 20 to 30℃ and is made below 20℃, foreign substances on the surface of the black bellflower will not be properly removed, and if it exceeds 30℃, the black bellflower will ripen at high temperature. Problems may arise. In some cases, the astringent taste caused by the black bellflower skin can be minimized by removing the skin of the black bellflower.

The black bellflower bulb steaming step (S200) refers to a step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower. This black bellflower bulb steaming step (S200) includes the first steaming and drying step (S210), the second steaming and drying step (S220), and the third steaming and drying step (S230), as shown in FIG. 2.

In the case of the nine steaming method, it refers to a method of steaming a natural product and drying it in the sun nine times. It is known that if the natural product is steamed repeatedly or for a long time using the nine steaming method, the quality of the natural product improves as the nutrients do not disappear as the natural product matures. . Therefore, by applying the 9-cell boiling method, the present invention involves the process of steaming the black bellflower prepared through the black bellflower washing step (S100) at a high temperature and drying the black bellflower steamed at high temperature at a high temperature, respectively, alternately repeating the process nine times. It goes through.

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

The black bellflower prepared through the black bellflower washing step (S100) is steamed at a lower temperature than the second steaming and drying step (S220) to be described later to ripen as much of the active ingredient of the black bellflower 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 in 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℃, the black bellflower is not properly ripened, and if it exceeds 90℃, the active ingredients of the black bellflower cannot be sufficiently obtained. In addition, if the steaming time is less than 6 hours, the black bellflower may not be sufficiently ripened, and if it exceeds 7 hours, the content of the active ingredient obtained compared to the time required is not particularly high, which reduces manufacturing efficiency.

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

The second steaming and drying step (S220) alternates between steaming the initially steamed and dried black bellflowers at 100 to 105°C for 8 to 9 hours and drying them at 50 to 55°C for 10 to 11 hours, 7 times alternately. It 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 than the first steaming and drying step (S210) for a long steaming time of 8 to 9 hours. This corresponds to going through the main steaming process using black bellflowers that have gone through the preliminary steaming process, and therefore steaming is performed at a higher temperature and for a longer time than the preliminary steaming process.

Here, if the steaming temperature is less than 100℃, the black bellflower will only be preheated and the black bellflower will not be properly ripened. If it exceeds 105℃, the tissue within the black bellflower will harden rapidly, causing it to easily break and burn, which will result in its effectiveness. There is a risk that the building may be destroyed. Additionally, if the steaming time is less than 8 hours, a large amount of active ingredients cannot be obtained compared to steaming, and if it exceeds 9 hours, the active ingredients of black bellflower may be destroyed. In particular, if the steaming time is prolonged, the active ingredients of the black bellflower are destroyed, and to prevent this, the ripening and drying are repeated as in the present invention, so steaming the black bellflower must be done properly by observing the steaming time.

The black bellflower that 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 first drying. In the case of drying black bellflower, it is preferable not to do it at room temperature, but at a temperature higher than room temperature. This is because if steaming at high temperature and drying at room temperature are repeated, expansion and contraction of black bellflower is repeated due to a large temperature difference, and the shape is distorted. Bubbles may not occur. Therefore, it is preferable that the drying process of the present invention is carried out at a temperature higher than room temperature rather than at room temperature.

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

In this way, the process of steaming and drying the black bellflower is alternately repeated seven times to obtain black bellflower with minimized moisture content, as shown in Figure 4. In other words, steaming-drying-steaming-drying of black bellflower can be repeated alternately to prevent long-term steaming, and through this, the active ingredients of black bellflower can be prevented from being destroyed.

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

In this third steaming and drying step (S230), black bellflowers, which have undergone a preliminary steaming and drying process and then repeated seven times, are steamed at 100 to 105°C for 8 to 9 hours, the same as the second steaming and drying step (S220). . Here, since the steaming temperature and steaming time are the same as the second steaming and drying step (S220), detailed description is omitted.

Next, the steamed black bellflower is dried for a longer time than the second steaming and drying step (S220), in which complete drying of the black bellflower is achieved under conditions of 15 to 20 hours at 50 to 55 ° C. In the first and second steaming and drying stages (S210, S220), as much moisture as possible is removed from the black bellflower through the drying process, but there are cases where moisture that has not been completely removed still remains within the black bellflower. However, in the third steaming and drying step (S230), the black bellflower must be completely dried for a long time of 15 to 20 hours to ensure that no moisture remains in the black bellflower.

The saponin content increasing step (S300) refers to a step of increasing the saponin content in the boiled black bellflower by mixing the boiled black bellflower with water and heating it.

In the case of black bellflower bulbs obtained through the bulb fermentation stage (S200), the saponin content increases somewhat through the bulb fermentation process, but in order to maximize the saponin content in black bellflowers, 1 weight of the bulb capsules is used. After mixing with 10 parts by weight of water, the black bellflower and water are heated at 40 to 60°C for 90 to 120 minutes. Through this process, the enzymes and microorganisms contained in the black bellflower itself are activated, causing the saponin content in the black bellflower to increase by about eight times. Among these, the most preferable heating temperature and time is to react black bellflower with water at 60°C for 120 minutes, as shown in Tables 1 to 3. Through this process, the saponin content in black bellflower is economically and effectively increased by about 8 times or more. It can be.

Table 1 shows the content of saponin when water is added to the boiled black bellflower and heated at a temperature of 20 to 100°C for 60 minutes, and Table 2 shows the saponin content when water is added to the boiled black bellflower and heated at a temperature of 20 to 100°C for 15 to 15 minutes at 60°C. It shows that the saponin content was confirmed by heating for 120 minutes, and Table 3 shows the results of confirming the saponin content when 0 to 20 parts by weight of water was added to 1 part by weight of black bellflower that was spherical and dried and heated at 60°C for 60 minutes. It is shown. Here, the control group represents the content of saponin obtained from boiled black bellflower in an unheated state.

Reaction temperature (℃) Saponin content (mg/g) control group 0.33 25 1.58 40 2.41 60 2.64 80 0.45 100 0.48

Response time (min) Saponin content (mg/g) control group 0.33 15 2.01 30 2.31 60 2.64 90 2.73 120 2.92

Amount of water added (parts by weight) Saponin content (mg/g) control group 0.33 0 0.33 10 2.64 15 2.62 20 2.48

The black bellflower extraction step (S400) refers to the step of pneumatically extracting heated black bellflower at 90 to 100°C to form a black bellflower extract.

After removing the heated black bellflower from the water through the saponin content increasing step (S300), it is completely dried and prepared in a state in which moisture is removed, and the black bellflower in a state in which moisture is completely removed is used at a high temperature of 90 to 100°C using pneumatic pressure. By extracting black bellflower, black bellflower extract is obtained. Here, moisture is completely removed from the black bellflower through drying, and pneumatic compression extraction is performed with minimal inflow of moisture during the pneumatic extraction process. Pneumatic extraction is performed by inserting the boiled black bellflower into a pneumatic extractor, then compressing the black bellflower and applying pressure to extract the active ingredients steamed in 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 black bellflower cannot be sufficiently extracted, and if it exceeds 7 psi, the active ingredient may be denatured or destroyed due to too high pressure.

In addition, during pneumatic extraction, it is preferable that the temperature in the pneumatic extractor is set to 90 to 100°C and extraction is performed for 12 to 14 hours, which is the optimal condition for increasing the amount of active ingredient obtained while minimizing denaturation of the active ingredient.

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 mixed later contain water, so when extracting black bellflower, water is used. This is to reduce the content and avoid a separate evaporation process.

The deep ocean water concentrate addition step (S500) refers to the step of adding the deep ocean water concentrate to the black bellflower extract.

Deep sea water concentrate, which is concentrated deep sea water, is added to the black bellflower extract obtained through the black bellflower extraction step (S400) so that the minerals present in the deep sea water concentrate are mixed. Here, deep ocean water concentrate is a concentrate that increases the mineral content by concentrating deep ocean water rich in minerals. Specifically, deep ocean water concentrate that has gone through a desalination process on the market is concentrated to increase the mineral content by 10 to 100 times. is added and mixed with black bellflower extract.

Here, the minerals in deep ocean water include magnesium, iron, calcium, potassium, and zinc, and countless other minerals are also included. When deep sea water concentrate containing these minerals is added to black bellflower extract, it has superior anti-diabetic and anti-cancer functions compared to adding regular water. In addition, it minimizes toxins in the intestines, improves skin vitality, and improves women's health. It can have beneficial effects such as stabilizing hormones. Therefore, it is possible to obtain ingredients that black bellflower extract does not have through deep sea water concentrate.

The black bellflower extract concentration step (S600) refers to the step of forming a black bellflower concentrate by removing the water in the black bellflower extract to which the deep sea water concentrate has been added.

When the deep sea water concentrate is added to the black bellflower extract through the deep sea water concentrate addition step (S500), since water exists in the deep sea water concentrate, the water in the black bellflower extract is completely removed to form black bellflower concentrate. Specifically, to remove the water 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 water in the black bellflower extract. If the process is performed outside of these conditions and is less than 85℃ or less than 20 hours, the water in the black bellflower extract is not completely removed, and if the process exceeds 90℃ or more than 25 hours, the active ingredients in the black bellflower extract are destroyed. It can happen.

The black bellflower complex essence forming step (S700) refers to the step of forming black bellflower complex essence by adding and stirring goji berry extract, arrowroot extract, bokbunja extract, angelica root extract, and Cornus officinalis fruit extract to the black bellflower concentrate.

There are many beneficial active ingredients such as saponin in black bellflower concentrate alone, but in order to contain additional beneficial active ingredients that are not included in black bellflower and have a great effect on improving female vitality, goji berry extract, arrowroot extract, bokbunja extract, and angelica root extract are added. and Cornus officinalis fruit extract are added and stirred to form black bellflower complex essence. Additionally, since black bellflower has a unique bitter taste, adding other extracts along with black bellflower can improve the taste and increase consumer preference.

Here, each extract is obtained from goji berry, arrowroot, bokbunja, angelica root, and Cornus officinalis fruit using pneumatic extraction or water extraction, respectively, but pneumatic extraction is more preferable in order to reduce the moisture content.

Goji berry extract, arrowroot extract, bokbunja extract, Angelica root extract, and Cornus officinalis fruit extract obtained through this extraction were added to the black bellflower concentrate and stirred at room temperature for 10 to 20 hours using a stirrer to obtain a black product with the active ingredients evenly mixed. You can obtain bellflower complex essence.

Here, the content of each composition contained in the black bellflower complex essence is 10 parts by weight of goji berry extract, 15 parts by weight of arrowroot root extract, 8 parts by weight of bokbunja extract, 10 parts by weight of Angelica root extract, and Cornus officinalis fruit, based on 40 parts by weight of black bellflower concentrate. It consists of 1.7 parts by weight of extract. In some cases, an additional 15 parts by weight of white bellflower root powder can be added, which not only adds active ingredients found in white bellflower root but not in black bellflower root, as well as increasing viscosity by adding the powder.

As shown in Figure 5, the black bellflower complex essence prepared in this way minimizes moisture, reduces the volume, and becomes highly viscous. Specifically, the black bellflower complex essence is concentrated to have a sugar content of 60 to 62 brix. This means that it is packaged and sold in stick-type packaging. This stick-type black bellflower complex essence has a minimal volume compared to the active ingredient content, making it easy to carry, and it is in a stick form so it can be easily consumed.

In addition, the prepared black bellflower complex essence was tested for its composition as shown in Figure 6, and the results showed that for 100 parts by weight of black bellflower complex essence, 0.0302 parts by weight of magnesium, 0.00037 parts by weight of iron, 0.01886 parts by weight of calcium, 0.11239 parts by weight of potassium, and 0.00019 parts by weight of zinc. You can confirm that the weight part is included.

In this way, if black bellflower is steamed for a long time at a time without boiling, the active ingredients in black bellflower may be destroyed, resulting in a content similar to that of white bellflower or of a lower content than white bellflower. Therefore, in order to prevent this, the present invention makes it possible to maintain a high content of active ingredients in black bellflower through a boiling process in which black bellflower is steamed for a short time and dried for a long time. In addition, the active ingredients of black bellflower root, goji berry, arrowroot root, bokbunja, angelica root, and Cornus officinalis fruit are mixed together, and this is expected to have a great effect in improving women's vitality.

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

S100: Black bellflower washing step
S200: Black bellflower bulb budding stage
S210: First steaming and drying step
S220: Second steaming and drying step
S230: Third steaming and drying step
S300: Step of increasing saponin content
S400: Black bellflower extraction step
S500: Deep ocean water concentrate addition step
S600: Black bellflower extract concentration step
S700: Black bellflower complex essence formation step

Claims (3)

A black bellflower washing step prepared by washing the black bellflower in a diluted deep sea water solution;
A black bellflower boiling step of alternately repeating the process of steaming the prepared black bellflower and the process of drying the steamed black bellflower;
A saponin content increasing step of mixing the 9-celled black bellflower with water and then heating it to increase the saponin content in the 9-ball-shaped black bellflower;
A black bellflower extraction step of pneumatically extracting the heated black bellflower at 90 to 100° C. to form a black bellflower extract;
A deep ocean water concentrate addition step of adding the deep ocean water concentrate to the black bellflower extract;
A black bellflower extract concentration step of removing water in the black bellflower extract to which the deep sea water concentrate was added to form a black bellflower concentrate; and
Deep sea water comprising a black bellflower complex essence forming step of adding and stirring goji berry extract, arrowroot root extract, bokbunja extract, angelica root extract, and Cornus officinalis fruit extract to the black bellflower concentrate to form a black bellflower complex essence; Method for producing black bellflower complex essence using additives and phlegm bubbles. According to clause 1,
The black bellflower budding stage is,
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 it at 50 to 55°C for 10 to 11 hours;
A second steaming and drying step in which the first steaming and drying of the black bellflowers is repeated seven times, alternating between steaming the black bellflower at 100 to 105°C for 8 to 9 hours and drying it at 50 to 55°C for 10 to 11 hours; and
A third steaming and drying step in which the secondarily steamed and dried black bellflower is steamed at 100 to 105°C for 8 to 9 hours, the same as the second steaming and drying step, and then completely dried at 50 to 55°C for 15 to 20 hours. A method for producing black bellflower complex essence using the addition of deep sea water and cerebrospinal fluid, further comprising: According to clause 1,
The step of increasing the saponin content is,
A method for producing black bellflower complex essence using the 90 to 120 minutes of deep sea water and adding 90 to 120 minutes at 40 to 60 ℃ after mixing the 90 to 120 minutes of the 90 to 120 minutes of the 90 to 120 minutes of the 90 to 120 minutes.