KR20170007664A - Preparing method for sugared bulbs and sugared bulbs thereof - Google Patents

Abstract

The present invention relates to a method for producing a bulb honey fruit, and to a bulb honey fruit produced through the same. More specifically, bulbs such as balloon flower and Codonopsis lanceolata are peeled and precipitated in ozone water, and sterilization, blenching, browning prevention, and deodorization are performed. Then, the same is blenched in brine to remove a bitter taste therefrom, and macerating is performed. Drying is performed after performing sugaring or sugar boiling-down on added licorice, cinnamon, and schizandra extracts and/or apricot extracts. Sugar is coated on the surface thereof as occasion demands. The bulb honey fruit is used as a health refreshment or a side dish when drinking alcohol. The flavors and textures of the bulb honey fruit are intactly maintained for a long time, and excellent preserving properties and circulating properties are ensured. Enzymatic browning, corrosion caused by the proliferation of microorganisms, and bad smells in a processing step are effectively removed. A blenching preservative or an artificial seasoning is not included, so high hygienic properties are ensured. By means of cinnamon and apricot extracts or schizandra extracts, sufficient antibacterial power and bad smell removing functions are ensured. By means of licorice, strong smells of cinnamon and schizandra extracts or apricot extracts and bitter taste components of the bulb honey fruit are neutralized. Thus, bad tastes are removed, and toxicity is neutralized. Also, special strong and soft seasoning functions are ensured in a sugar liquid. Thus, the keen end taste of sugar is alleviated, so overall excellent flavors and preserving properties are ensured.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a bulbous bead, and a method for producing the bulbous bead,

The present invention relates to a method for producing bulbous cornucopia, and to a bulbous congealed form thereof. More particularly, the present invention relates to a method for producing bulbous cornucopia, And then subjected to bitterness subtraction by blunting in saline solution, followed by cold water treatment, followed by immediate treatment (sugaring) with sugi (licorice), cinnamon, and omija blue and / or plum The present invention relates to a method for manufacturing a snack for health snacks or snacks, and a method for producing the same, wherein the method of the present invention enables the flavor inherent to bulbs to be spread over a long period of time The browning phenomenon is effectively prevented while maintaining the same, and the preservability and the flowability are greatly improved.

Generally, it is made of various fruits, vegetables, bulbs, etc. made with honey or sugar, has a high sugar content and has excellent storage properties. It is a traditional Korean party More specifically, it is a fruit having a low water content, or a fruit not having a lump in the vegetable, or a bulb made of honey, syrup, or sugar.

It is divided into a calm surface where the surface is made sticky and a dry process which is very dry to the surface of sugar crystals.

Typical examples of fruits and vegetables include ginger, quince, citron, lotus root, radish, jujube, chestnut, peach, cherry, mushroom, bamboo berries, Donga, do.

On the other hand, bulbs (roots) are collectively termed spherical or massive stems and roots. Stems or roots are roots that are developed to look like roots, , And typical examples thereof include roe deer, bellflower, ginseng, onion, papuri, taro, potato, sweet potato, radish, lotus root, carrot, ginger and garlic.

Among the bulbs mentioned above, doducks are native to fields, hills, hills, rivers, mountain foothills, and highlands from altitudes of over 2,000 meters above sea level. Their roots are similar to bellflower and ginseng. They are 2m long and usually have no hairs. .

As for the general ingredients, the other ingredients are 82.2% moisture, 2.3% protein, 4.5% carbohydrate, 6.4% fiber, 1.1% ash, calcium 90mg, phosphorus 12mg, iron 2.1mg, vitamin B1 0.12mg, vitamin B2 0.22mg and nicotinic acid 0.8mg It is believed that it contains various kinds of saponin as in the case of ginseng, and it is believed to exert its pharmacological effect. It has been widely used as a herbal medicine and as a food material such as roasted roast beef.

On the other hand, Doraji (Gakyung) is a perennial plant belonging to the lanthomaceae family. Its roots contain many carbohydrates, calcium and iron, lipids have a viscosity and a unique aroma. They contain various saponins and are widely used as herbal medicines and raw materials Has come.

The above-mentioned dodok and bellflower have a relatively good shelf life when they are attached to root bark. However, when the root bark is removed for use as a food material, a large amount of latex flows out, resulting in poor shelf life, And can be destroyed by the action of moisture, temperature, light, oxygen, enzymes in the root, and microorganisms.

Therefore, the roots of the bulbs, especially roots of the roots, have been made by cooking roasted gochujang roast, roasted roasted gochujang, raw roast, raw roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast It has been edible.

Typical methods for preventing deterioration and corruption while preserving food in its original state or properly processed state include a drying method, a freezing method, a heat sterilization method, a salt method, a direct method, a fuming method, Among them, the high sugar concentration and the direct method of cooking are used to increase the sugar concentration of the food, thereby dehydrating the water in the food by osmotic pressure, thereby creating an environment in which the microorganism can not multiply, In addition, it has been traditionally known in Korea as to the sedative and dryness due to the fact that sugar can be edible even though its concentration is high and it also prevents the oxidation reaction of food.

As a typical conventional prior art, Korean Patent Laid-Open Publication No. 10-1996-0006771 (published on Mar. 22, 1996) can be cited, and a non-peeled piece cutter or a peeled and cut- Or ginseng powder or ginseng powder may be added to the tea beverage at a temperature of 60 to 75 ° C and dried in a dryer to obtain a polyethylene resin vacuum packaged in a state of moisture content of 14% And a manufacturing method thereof.

However, there is a problem in that the above-described method is substantially the same as the conventional method for manufacturing dodder soaking and dryness, but a new point can not be found.

On the other hand, Korean Patent Registration No. 0418853 (registered on Mar. 2, 2004) discloses a method for preparing a dried bellflower of the present invention, which comprises washing the washed bellflower, removing moisture, firstly dipping the honey with honey, removing the honey, secondly heating with oligosaccharide, And the addition of licorice extract, jujube extract and cinnamon extract for the purpose of enhancing the flavor of the red coral which is similar to that of red ginseng and at the same time improving the flavor.

However, the above-mentioned conventional methods are also substantially the same as those of the conventional method of manufacturing a regular dentifrice, and the licorice extract, jujube extract, and cinnamon extract are added together for the purpose of imparting a sour red color similar to that of red ginseng, And there is no mention about the specific addition effect, reason, and amount of addition.

Korean Patent Laid-Open Publication No. 10-2014-0084404 (published on Jul. 07, 2014) discloses a method of peeling a bellflower and cutting it to a predetermined length, followed by a bitter-tasting step and a washing step with salt, And a drying step. However, this method is also essentially the same as a conventional method for manufacturing a corn syrup, but there is no particular matter.

Korean Patent Publication No. 10-1996-0006771 (published on March 22, 1996) Korean Patent Registration No. 0418853 (registered on Mar. 2, 2004) Korean Patent Laid-Open Publication No. 10-2014-0084404 (published on July, 2014)

Accordingly, a first object of the present invention is to provide a method for manufacturing a bulbous confection having excellent preservability and flowability while maintaining the inherent flavor of the bulb over a long period of time.

A second object of the present invention is to provide a method for producing a bulbous confection that is effective for enzymatic browning, microbial growth, and elimination of odor during processing.

A third object of the present invention is to provide a method for manufacturing a high-hygienic bulbous confection that does not contain a bleaching preservative, an artificial sweetener, or the like.

A fourth object of the present invention is to provide a bulb tablet produced by the method of manufacturing bulb bulbs according to the above-mentioned objects.

According to a preferred aspect of the present invention for accomplishing the first to third objects of the present invention as described above, (A) dissolving bulbous bulbs in ozonated water for sterilization, bleaching, deodorization and browning treatment Performing an ozonated water deposition step; (B) a steaming step of deactivation of the browning enzyme in the steaming step in saline, followed by bitter subtraction; (C) from 55 to 70% by weight of sucrose, from 0.1 to 1% by weight of vitamin C, from 0.001 to 0.03% by weight of cinnamon powder, from 0.01 to 0.3% by weight of licorice powder, %, And a balance of water; And (D) a warm-drying step of drying the sugar solution-deposited bulb.

The boiling step may be carried out in boiling water at 95 to 100 ° C for 5 to 30 minutes.

It is preferable that the ozonated water has a concentration of 0.1 ppm to 0.5 ppm.

It is preferable that the saline solution has a concentration of 1.5 to 2.2%.

On the other hand, it is also possible to carry out the step of boiling for 15 to 30 minutes between the step (C) and the step (D).

Between step (B) and step (C), a cold-freezing step may be further carried out in which (B1) the steam bulb is immersed in cold water to remove the firearm.

(D) is a step of drying at 80 to 150 ° C. for 0.5 to 6 hours, followed by further post-treatment step of spraying sugar on the surface (E) and blowing or naturally drying, The dryness content of 8 ~ 14% can be obtained.

(D) is a step of drying at 60 to 100 ° C for 4 to 12 hours, followed by further post-treatment step of spraying sugar on the surface of (E) and blowing or naturally drying, A content of 18-24% can be obtained.

According to a preferred embodiment of the present invention to achieve the fourth object of the present invention, there is provided a dodder or a bell jar made by the above-described manufacturing method.

The process for producing the bulbous confection according to the present invention and the bulbous confection according to the present invention have excellent preservability and flowability while retaining the inherent flavor and chewing feel of the bulb for a long period of time and have an effect of inhibiting the enzymatic browning phenomenon, It is effective to remove odor in process and processing, and it has high hygienic properties because it does not contain bleaching preservatives, artificial sweeteners, etc., and gives sufficient antibacterial power and deodorizing ability by cinnamon, The licorice neutralizes the bitter taste of the bulb with the strong smell of cinnamon, omija blue or plum blue, and neutralizes the odor, neutralizes the toxicity, and gives strong, soft sweetness unique to the sugar solution, Thereby imparting excellent flavor and preservability to the whole.

Hereinafter, the present invention will be described in detail.

The term 'bulb' used throughout this specification is defined as a root organs developed in the form of spherical or massive roots in an enlarged form for nutrient storage, Bamboo, ginseng, onion, paprika, taro, potato, sweet potato, radish, lotus root, carrot, ginger, garlic, and the like.

A method for manufacturing a bulbous tablet according to the present invention includes the following steps.

(A) Ozonated water deposition step:

First, wash and peel using a high-pressure ozonated water in a washing and a peeling machine.

The concentration of the ozonated water is about 0.1 to 0.5 ppm. When the ozonated water concentration is less than 0.1 ppm, there is a fear that the effect of sterilization, bleaching, deodorization and browning may be less than expected, and when the concentration exceeds 0.5 ppm Is undesirable because it may adversely affect the health of the operator.

The temperature of the ozonated water is not limited in the present invention but may be preferably in the range of 10 to 15 ° C. If the temperature is less than 10 ° C., the cost for cooling may increase. If the temperature is more than 15 ° C., The concentration may be lowered, which may be undesirable.

Washing and peeling using the ozonated water are effective in removing and sterilizing contaminants on the bulb.

After the peeling, it is immersed in the above-mentioned concentration and temperature for 10 to 20 minutes to impart high visibility to the naked eye due to bleaching or decolorizing action, and to provide a browning inhibiting effect due to deactivation of the enzyme.

(B) Steaming stage:

Next, the peeled bulbs are matured in saline to deactivate the browning enzyme, subtract bitter taste, and change the smoothness of the bulbous tissue to smooth and cozier by the steaming.

The boiling step is boiling in salt water at 95 to 100 ° C. for 5 to 30 minutes. The salt concentration is in the range of 1.5% to 2.2%. If the boiling point is less than 1.5%, the removal of the bitter component may be insufficient , And conversely, when it exceeds 2.2%, it is also undesirable because there is a fear that it will be excessively squeezed.

In addition, the enzyme of the browning enzyme is more completely inactivated and sterilization is also performed in the steaming step, and softening of the tissue is performed so that the sugar can be smoothly performed in the subsequent sugar solution immersion step.

The above-mentioned steaming is determined according to the degree of tenderness and softness of the bulb tissue, and the correlation of temperature and time.

The above-mentioned steaming time and temperature can be appropriately determined in consideration of various parameters such as the type and condition of the bulb, the physical properties of the final product, the taste and age of the consumer, and the like.

(C) sugar solution immersion step:

The sugar solution used immediately in the production method according to the present invention is characterized by containing 55 to 70% by weight of sucrose, 0.01 to 0.3% by weight of vitamin C, 0.001 to 0.03% by weight of cinnamon powder, 0.01 to 0.1% 0.01 to 0.1% by weight of Omija blue or plum, and a balance.

There is no particular limitation on the sugar used immediately, but sugar is the most common in consideration of ease of purchase and economy, and is added in an amount sufficient to saturate the moisture in the bulb.

If the content of sugar is less than 55% by weight, the concentration of sugar in the bulb may be lowered to 50% or less, though it depends on the kind of bulb. In this case, there is a possibility that fungi may proliferate due to partial moisture absorption On the other hand, if it exceeds 70% by weight, it may give an excessively sweet taste similar to that of jam, and the inherent flavor of the bulb may be deteriorated, which is also undesirable.

The vitamin C as a natural antioxidant used in the production method of the present invention is used in an amount of 0.01 to 1% by weight based on the weight of the sugar solution, and the vitamin C functions to prevent the deterioration by oxidation of the bulbous root.

The sugar solution used in the production method according to the present invention contains 0.001 to 0.03% by weight of cinnamon, and when the content of the cinnamon is less than 0.001% by weight based on the total weight of the sugar solution, the sugar solution is provided with sufficient antibacterial activity and removing ability If the content is more than 0.03% by weight, the flavor inherent to the fruit may be deteriorated due to the strong flavor of cinnamon, which is also undesirable.

It is preferable to use the cinnamon concentrate obtained by sufficiently boiling the cinnamon in boiling water and then concentrating it. However, in some cases, the cinnamon may be further finely dispersed to such an extent that it does not feel chewing during chewing.

The sugar solution used in the method according to the present invention may contain 0.01 to 0.1% by weight of natural antimicrobial agents, such as Omija or Cheju, Normally, about 24 to 35 Brix can be used.

In addition, in the manufacturing method according to the present invention, the licorice is used in an amount of 0.01 to 0.3% by weight based on the weight of the sugar solution, and the licorice neutralizes the bitter and sour components with the intense smell of cinnamon, Elimination, neutralization of toxicity, strong and soft sweetness unique to sugar solution, giving the sweetness of the sharp edge of the unique role to play an important role.

It is preferable to use the licorice concentrate obtained by sufficiently boiling the licorice in boiling water and then concentrating it. However, in some cases, the licorice may be further finely divided to such an extent that it does not feel a sense of chewing.

In the production method according to the present invention, by using a mixture of cinnamon, omija, and / or mulberry fruit and licorice, it has an excellent preservability and flowability while maintaining the flavor of the bulbous jug over a long period of time, It is effective in removing defects due to microbial growth and eliminating off-odors in processing, and has high hygiene.

On the other hand, the remainder is water.

The sugar solution is heated at 50 to 80 ° C with stirring so that the sugar concentration is at least 50%, while being carefully heated so as not to cause the caramelization reaction, and the solution is concentrated.

The sugar concentration in the above sugar solution immersion step is in the range of 50 to 65%, and when it is less than 50%, the fungal growth may occur, and when it exceeds 65%, the sugar concentration becomes excessively sweet, It is also undesirable and the marginality of pickling is reached and the economical efficiency drops.

The deposition time in the sugar solution deposition step differs depending on variables such as the kind of the bulb, the presence or absence of the bulb, and the size, but generally, the bulb is immersed at room temperature for about 12 hours to 7 days.

(D) warm-drying step:

Subsequently, the bulblets are taken out of the sugar solution which has been completed immediately and dried in a drier maintained at a temperature of 40 to 70 ° C for 10 to 48 hours.

Further, in the production method according to the present invention, it is also possible to carry out the pre-step for preparing the calf serum by further performing the step (C1) in which the calf treatment is performed for 15 to 30 minutes between the step (C) and the step (D) .

Alternatively, it is preferable that (B1) the softening step (B1) is carried out between the step (B) and the step (C) can do.

In the present invention, in order to obtain a dry condition with a water content of 8 to 14%, drying is carried out at 80 to 150 ° C for 0.5 to 6 hours in the above-mentioned warm-drying step (D), and then (E) A post-treatment step for naturally drying can be further performed.

In the present invention, in order to obtain a sediment having a moisture content of 18 to 24%, it is dried in a heating and drying step (D) at 60 to 100 ° C for 4 to 12 hours, and then (E) A drying post-treatment step can be further carried out.

In the method for producing the bulbous confection according to the present invention, the bulb is selected from the group consisting of rosemary, bellflower, ginseng, onion, papuri, taro, potato, sweet potato, radish, lotus root, carrot, ginger, garlic, It may be a bulb in combination of two or more, but in particular, it is bulb or bellflower.

Hereinafter, the present invention will be described in more detail with reference to the following examples, test examples and comparative examples, but the present invention is not limited thereto.

Example 1: Manufacture of Deodorant

Doduck was washed with 0.1 ppm of ozonated water at 12 캜, and was removed by a degassing machine, and then immersed in the ozonated water for 15 minutes.

After boiling for 20 minutes in boiling saline at a concentration of 2%, the cells were frozen in water at 10 ° C.

Subsequently, a sugar solution consisting of 58% by weight of prepared sugar, 0.1% by weight of vitamin C, 0.01% by weight of cinnamon, 0.05% by weight of Omija blue, 0.2% by weight of licorice, .

Immediately processed doduck was taken out using a netting to remove excess sugar solution on the surface and dried in a dryer at 100 ° C for 2 hours.

The dried sugarcane was sprayed on the surface of doduck immediately, and then shaken out of the vibrating sieve to remove an excessive amount of sugar, followed by blow drying at room temperature for 5 hours to prepare a dodecahedrine having a moisture content of 12%.

Example 2: Preparation of dodocaine

In the above Example 1, the same sugar solution was immersed at room temperature for 2 days, and instead of being dipped in the solution for the next 25 minutes, the dough was squeezed at a moisture content of 22% Were prepared.

Example 3: Preparation of bellflower seeds

The bellflower was washed with 0.1 ppm ozone water at 12 占 폚, and the bell jar was removed by a degassing machine, and then immersed in the ozonated water for 10 minutes.

Then boiled for 10 minutes in boiling saline at a concentration of 2%, and then frozen in water at 10 ° C.

Subsequently, the balloon was added to a sugar solution consisting of 58% by weight of prepared sugar, 0.1% by weight of vitamin C, 0.008% by weight of cinnamon, 0.03% by weight of mulberry blue, 0.1% by weight of licorice, .

Immediately processed bellflower was taken out using a netting to remove excess sugar solution on the surface and dried in a dryer at 100 ° C for 2 hours.

The dried sugarcane was sprayed on the surface of the bellflower, and then the excess amount of sugar was removed by shaking in a vibrating body, followed by blowing drying at room temperature for 4 hours to prepare a bellflower seed cake having a moisture content of 10%.

Example 4: Preparation of Bellflower seeds

In the same manner as in Example 3, except that the broth was plated in the same sugar solution for 1 day at room temperature, instead of being immediately dipped, the broth was cooked for 15 minutes, Were prepared.

Comparative Example 1

Except that 0.1% by weight of cinnamon, 0.2% by weight of omija blue and 0.001% by weight of licorice were used in the same manner as in Example 1.

Comparative Example 2

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 3

The dodder soils were prepared under the same conditions and in the same manner as in Example 2, except that 0.1% by weight of cinnamon, 0.2% by weight of omija blue and 0.001% by weight of licorice were used.

Comparative Example 4

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 5

Except that 0.1% by weight of cinnamon, 0.2% by weight of Omija gum, and 0.001% by weight of licorice were used in the same manner as in Example 3.

Comparative Example 6

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Comparative Example 7

The bellflower seeds were prepared in the same manner as in Example 4, except that 0.1% by weight of cinnamon, 0.2% by weight of omija and 0.001% by weight of licorice were used.

Comparative Example 8

0.0005% by weight of cinnamon, 0.005% by weight of mulch Blue, and 0.005% by weight of licorice were used.

Test Example 1: Evaluation of stability over time

The bulblets prepared in Examples 1 to 4 and Comparative Examples 1 to 8 were allowed to stand at 30 DEG C and 50% RH, and fungal colonies were observed over time. : colony forming unit formation was not suspected at all, the case of slight suspicion was evaluated as?, and the case of definite confirmation was evaluated as x. The results are shown in Table 1 below.

0.5 months 1 month 1.5 months 2 months 3 months 6 months Example 1  ○  ○  ○  ○  ○  ○ Example 2  ○  ○  ○  ○  ○  ○ Implementation 3  ○  ○  ○  ○  ○  ○ Example 4  ○  ○  ○  ○  ○  ○ Comparative Example 1  ○  ○  ○  ○  ○  ○ Comparative Example 2  ○  ○  ○  △  △ x Comparative Example 3  ○  ○  ○  ○  ○  ○ Comparative Example 4  ○  ○  △  △  x x Comparative Example 5  ○  ○  ○  ○  ○  ○ Comparative Example 6  ○  ○  ○  △  △  x Comparative Example 7  ○  ○  ○  ○  ○  ○ Comparative Example 8  ○  ○  △  △  x  x

From the results of the above Table 1, it can be seen that the content of cinnamon and Omijaa or plum blue in Examples 1 to 4 and Comparative Examples 1, 3, 5 and 7, in which the cinnamon and the plum Of the present invention exhibit significantly significant antimicrobial activity and immediate effect as compared with insufficient Comparative Examples 2, 4, 6 and 8, and it was confirmed that the present invention exerts a very good preservative effect in any case.

Test Example 2: Sensory Test

Mixed amounts of cinnamon and licorice of Examples 1 to 4 and omiza blue or plum mixture were mixed with 30 persons (randomly selected for each age group, randomly selected, but the tasting person was a non-smoker) from the 20s to the 60s The bulbous tablets of Examples 1 to 4 according to the present invention and the bulbous tablets of Comparative Examples 1 to 8 containing a large amount or a small amount of these contents outside the scope of the present invention were blind panel tested together.

Test items and test results on the flavor of the bulb roots were as shown in Table 1 below. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1, And when it is judged that six or less are good, it is indicated by x.

Sensory test results on flavor Evaluation items flavor Texture Flavor Overall flavor Example 1 ○ ◎ ○ ○ Example 2 ◎ ○ ◎ ◎ Example 3 ○ ◎ ○ ○ Example 4 ◎ ○ ◎ ◎ Comparative Example 1 ○ ○ △ △ Comparative Example 2 ○ ◎ ○ ○ Comparative Example 3 ○ ○ △ △ Comparative Example 4 ◎ ○ ◎ ◎ Comparative Example 5 ○ ○ △ △ Comparative Example 6 ○ ◎ ○ ○ Comparative Example 7 ○ ○ △ x Comparative Example 8 ◎ ○ ◎ ◎

From the results of the above Table 2, it can be seen that the bulbous ginseng according to the present invention has a strong smell unique to cinnamon and Omija blue or mulberry blue having antibacterial and deodorizing ability and is well masked by licorice, Soft and wholly good flavor. On the other hand, when the content of cinnamon, Omiza blue or plum blue, and the content of licorice were large, these strong strong aroma and flavor remained, resulting in an overall bad flavor.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Various changes and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention Which is also within the scope of the present invention.

Claims (10)

A method for preparing a bulbous tablet comprising the steps of:
(A) an ozonated water immersion step of immersing the molten bulb in ozone water to perform sterilization, bleaching, deodorization and browning prevention treatment;
(B) a steaming step of deactivation of the browning enzyme in the steaming step in saline, followed by bitter subtraction;
(C) from 55 to 70% by weight of sucrose, from 0.1 to 1% by weight of vitamin C, from 0.001 to 0.03% by weight of cinnamon powder, from 0.01 to 0.3% by weight of licorice powder, %, And a balance of water; And
(D) a warm-drying step of drying the sugar solution-deposited bulb. The method according to claim 1, wherein the boiling step is boiling in salt water at 95 to 100 ° C for 5 to 30 minutes. The method according to claim 1, wherein the ozonated water has a concentration of 0.1 ppm to 0.5 ppm. The method according to claim 1, wherein the brine has a concentration of 1.5 to 2.2%. The method according to claim 1, further comprising a boiling step for 15-30 minutes between step (C) and step (D). The method according to claim 1, further comprising the step of (B) cooling and dipping the steamed bulb in cold water between the step (B) and the step (C). The method according to claim 1, wherein the warm-drying step (D) comprises drying at 80 to 150 ° C for 0.5 to 6 hours, followed by (E) post-treatment step of spraying sugar on the surface, To obtain a dryness of 8 to 14% moisture content. 6. The method according to claim 5, wherein the warm-drying step (D) is a step of drying at 60 to 100 ° C for 4 to 12 hours, followed by (E) a step of spraying sugar on the surface, To obtain a calf content of 18 to 24% in water content. The method according to claim 1, wherein the bulb is either bulb or bellflower. A bellflower or bulbous bulb made by the method according to any one of claims 1 to 8.