KR20210106268A - Black Platycodon using steaming, dry, high-pressure steaming and aging process and manufacturing method thereof - Google Patents

Black Platycodon using steaming, dry, high-pressure steaming and aging process and manufacturing method thereof Download PDF

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KR20210106268A
KR20210106268A KR1020200021241A KR20200021241A KR20210106268A KR 20210106268 A KR20210106268 A KR 20210106268A KR 1020200021241 A KR1020200021241 A KR 1020200021241A KR 20200021241 A KR20200021241 A KR 20200021241A KR 20210106268 A KR20210106268 A KR 20210106268A
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bellflower
steaming
hours
dried
drying
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윤연경
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윤연경
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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  • Health & Medical Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
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Abstract

Disclosed is black platycodon using steaming, drying, high-pressure steaming, and aging processes and a manufacturing method thereof. According to the present invention, platycodon is washed, steamed, and dried, the dried platycodon is high-pressure steamed and re-dried, and the dried platycodon after the high-pressure steaming is aged at 80℃ and finally dried, thereby producing novel black platycodon having savory flavor and taste exhibiting sufficient pharmacological efficacy while reducing specific acrid and bitter taste of the platycodon.

Description

증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 및 그의 제조 방법{Black Platycodon using steaming, dry, high-pressure steaming and aging process and manufacturing method thereof}Black Platycodon using steaming, dry, high-pressure steaming and aging process and manufacturing method thereof

본 발명은 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 및 그의 제조 방법에 관한 것으로, 상기 증숙 및 건조된 도라지를 고압에서 다시 5-15시간 증숙하여 마일야드 반응(Maillard Reaction)이 촉진되어 구수한 향이 나고, 상기 고압 증숙 및 건조된 도라지를 80℃에서 72-168시간(4-7일) 숙성하여 특유의 아린 쓴맛이 저감되는 흑도라지 및 그의 제조 방법에 관한 것이다.The present invention relates to a black bellflower using the steaming, drying, high-pressure steaming and aging process and a method for producing the same, wherein the steamed and dried bellflower is steamed again at high pressure for 5-15 hours to promote the Maillard Reaction. It relates to a black bellflower which has a savory flavor, and the characteristic bitter taste is reduced by aging the high-pressure steamed and dried bellflower at 80° C. for 72-168 hours (4-7 days), and a method for producing the same.

도라지는 학명이 Platycodon grandiflorum이며, 초롱꽃목 초롱꽃과 여러해살이 식물이다. 도라지는 그 뿌리를 일컫으며 한의학에서 길경(桔梗), 생약명은 PLATYCODI RADIX이다. 예로부터 기침, 가래, 코막힘, 기침 등 호흡기 질환에 효능이 있다고 널리 알려져 있으며, 오래 묵은 것은 산삼에 버금가는 약효가 있다고 알려져 있다.The scientific name of bellflower is Platycodon grandiflorum , and it is a perennial plant of the Bellflower family. Bellflower refers to its root, and the herbal name is PLATYCODI RADIX in Korean medicine. Since ancient times, it has been widely known to be effective in respiratory diseases such as cough, phlegm, nasal congestion, and cough, and long-lasting ones are known to have medicinal effects comparable to wild ginseng.

도라지의 주요 약리 성분으로는 트리페르페노이드(Triterpenoid)계 사포닌으로 밝혀져 있으며 그 종류는 약 17-20 여종이 있다고 알려져 있다. 특히, 도라지에 함유된 사포닌은 호흡기 질환 이외에도 항암, 항염, 콜레스테롤 저하, 혈당 강화 등 다양한 효과가 있다. 또한, 도라지추출물은 개별인정형 건강기능식품 원료로 간 기능 개선에 도움을 줄 수 있다는 인정 받았다(식품의약품안전처, 2013).그러나 도라지는 생물로 보관 시 그 보존 기간이 짧고, 약리 효과를 나타내는 사포닌으로 인하여 그 맛이 아린 쓴맛을 갖고 있으며, 드물게는 위장장애를 일으켜 소비층이 좁은 문제점을 갖고 있다.The main pharmacological component of bellflower is a triperpenoid type saponin, and it is known that there are about 17-20 types of them. In particular, the saponins contained in bellflower have various effects, such as anti-cancer, anti-inflammatory, cholesterol lowering, and blood sugar strengthening, in addition to respiratory diseases. In addition, bellflower extract has been recognized as an individually approved raw material for health functional food that can help improve liver function (Ministry of Food and Drug Safety, 2013). It has a bitter taste due to saponin, and rarely causes gastrointestinal disturbances, which has a narrow consumer base.

공개특허 10-2019-0059628, 10-2009-0084228 등은 도라지 쓴맛을 낮추기 위하여 열무, 수세미, 무, 메밀, 옥수수 등 다른 재료를 첨가하여 도라지 함량이 낮아지거나, 공개특허 10-2010-0123999 등은 발효효소나 여러 가지 유산균을 접종하고, 덱스트린 등으로 도라지 쓴맛을 포접하는 등 다양한 방법을 시도하였으나 과정이 복잡하고 숙련된 기술을 필요로 하는 단점이 있다.Patent Publication Nos. 10-2019-0059628 and 10-2009-0084228 disclose that the content of bellflower is lowered by adding other ingredients such as radish, loofah, radish, buckwheat, and corn to lower the bitter taste of bellflower, Various methods have been tried, such as inoculating fermenting enzymes or various lactic acid bacteria, and including the bitter taste of bellflower with dextrin, etc., but there are disadvantages in that the process is complicated and requires skilled technology.

본 발명의 목적은 도라지 쓴맛을 저감 시키기 위해 다른 첨가제를 사용하지 않으며, 장시간의 시간과 복잡하고 숙련된 기술을 사용하지 않고 도라지 특유의 아린 쓴맛을 제거하고 풍미가 좋은 흑도라지 및 그 제조 방법을 제공하는 것을 목적으로 한다. 또한, 본 발명은 상기 제조 방법에 의하여 제조되는 흑도라지를 제공하는 것을 다른 목적으로 한다.It is an object of the present invention to provide a black bellflower with good flavor and to remove the peculiar bitter taste of bellflower without using other additives to reduce the bitter taste of bellflower and without using long time and complicated and skilled technology. aim to do In addition, another object of the present invention is to provide a black bellflower produced by the above production method.

본 발명의 흑도라지 제조 방법은 상술한 바와 같은 목적을 달성하기 위하여Black bellflower production method of the present invention in order to achieve the object as described above

(A) 세척된 도라지를 100℃에서 10-20분 증숙하는 단계;(A) steaming the washed bellflower at 100° C. for 10-20 minutes;

(B) 상기 증숙된 도라지를 60℃에서 3-12시간 1차 열풍 건조하는 단계;(B) drying the steamed bellflower at 60° C. for 3-12 hours in primary hot air;

(C) 상기 1차 건조된 도라지를 5-15시간 고압 증숙하는 단계;(C) high-pressure steaming the first dried bellflower for 5-15 hours;

(D) 상기 고압 증숙된 도라지를 60℃에서 1-5시간 2차 열풍 건조하는 단계;(D) drying the high-pressure steamed bellflower at 60° C. for 1-5 hours with secondary hot air;

(E) 상기 2차 건조된 도라지를 80℃에서 72-168시간 숙성하는 단계;및(E) aging the secondary dried bellflower at 80° C. for 72-168 hours; And

(F) 상기 숙성된 도라지를 60℃에서 3차 열풍 건조하는 단계(F) drying the aged bellflower at 60° C. with a third hot air

를 포함하는 것을 특징으로 한다. 또한, 본 발명의 흑도라지는 상기 방법에 제조된 것을 특징으로 한다.It is characterized in that it includes. In addition, the black bellflower of the present invention is characterized in that it was prepared by the above method.

본 발명은 증숙, 건조, 고압 증숙 및 숙성에 의해 흑도라지를 제조하는 방법에 있어서, 상기 증숙 및 건조된 도라지를 고압에서 다시 5-15시간 증숙하면 마일야드 반응이 촉진되어 구수한 풍미를 증가시킬 수 있으며, 상기 고압 증숙 및 건조된 도라지를 다시 80℃에서 72-168시간 숙성하면 아린 쓴맛이 저감되는 효과가 있다.The present invention relates to a method for producing black bellflower by steaming, drying, high-pressure steaming and aging, and when the steamed and dried bellflower is steamed again at high pressure for 5-15 hours, the myyard reaction is accelerated to increase the savory flavor. In addition, when the high-pressure steamed and dried bellflower is aged again at 80° C. for 72-168 hours, there is an effect of reducing the bitter taste.

또한, 본 발명은 사포닌의 약리 효과 증대를 기대하면서 기호성을 높일 수 있는 제조 공정으로써 인삼, 더덕 등 다른 작물에도 광범위하게 이용 될 수 있다.In addition, the present invention can be widely used in other crops such as ginseng and deodeok as a manufacturing process that can increase palatability while expecting an increase in the pharmacological effect of saponin.

도면 1은 상기 증숙, 건조, 고압 증숙 및 숙성을 이요한 흑도라지 제조 방법에 관한 공정도이다.1 is a process diagram of a method for manufacturing black bellflower using the steaming, drying, high-pressure steaming and aging.

본 발명에 사용되는 기술적인 용어는 단지 특정한 구현예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아님을 유의해야 한다. 또한 본 발명에 사용되는 일반적인 용어는 사전에 정의되어 있는 바에 따라, 문맥상 흐름에 따라 해석되어야 하며 과도하게 축소된 의미로 해석되지 않아야 하고, 본 발명에 설명함에 있어 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다.It should be noted that the technical terms used in the present invention are used only to describe specific embodiments, and are not intended to limit the present invention. In addition, as the general terms used in the present invention are defined in advance, they should be interpreted according to the flow of the context and should not be interpreted in an excessively reduced meaning. If it is determined that the subject matter of the present invention may be obscured, a detailed description thereof will be omitted.

본 발명의 명칭 '증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 및 그의 제조 방법'에서 '증숙, 건조, 고압 증숙 및 숙성 과정'의 순서는, 본 공정 과정 전체의 순서를 의미하는 것이 것이 아니라, 제조 방법에 해당되는 공정 방법만을 나타낸 것으로, 3번의 '건조' 과정은 1번의 '건조'로 표현 하고, 첫번째 건조 순서에 '건조'라고 표기하고, 두번째, 세번째 '건조' 표기는 생략 하였으며, 공정 순서에 따라 나머지 공정 방법을 나열 하였음을 밝혀 둔다.In the title of the present invention, 'Black bellflower using steaming, drying, high-pressure steaming and aging process and its manufacturing method', the sequence of 'steaming, drying, high-pressure steaming and aging process' refers to the sequence of the entire process. Rather, it shows only the process method corresponding to the manufacturing method, and the 'drying' process of No. 3 is expressed as 'drying' of No. 1, 'drying' is indicated in the first drying order, and the second and third 'drying' marks are omitted. , make it clear that the rest of the process methods are listed in the order of the process.

이하, 본 발명에 따른 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 및 그의 제조 방법을 자세히 설명한다.Hereinafter, black bellflower using the steaming, drying, high-pressure steaming and aging processes according to the present invention and a method for manufacturing the same will be described in detail.

도라지는 일반적으로 3년생 이하는 반찬으로 사용되는 용도로 많이 이용되며, 3년생 이상은 일반적으로 약도라지라하고, 약리적 효과를 기대하며 건조하여 차나 농축 추출액으로 많이 사용된다. 이때 껍질과 잔뿌리를 제거하고 사용 할 수 있으나 약리적 효과 증대를 위해 그대로 사용한다.In general, bellflowers less than three years old are commonly used as side dishes, and those born more than three years old are generally referred to as yak bellflower, and dried in anticipation of pharmacological effects, are often used as tea or concentrated extracts. At this time, the skin and fine roots can be removed and used, but it is used as it is to increase the pharmacological effect.

이러한 3년생 도라지를 이용한 흑도라지 제조방법은 도라지 뇌두를 제거하고, 껍질채 깨끗히 세척하는 단계부터 시작 된다.The manufacturing method of black bellflower using this three-year-old bellflower starts with the steps of removing the head of the bellflower and washing the skin cleanly.

세척 된 도라지는, 일반 증기 냄비에서 10-20분 증숙을 한다. 이때 증숙 시간은 도라지 뿌리 굵기에 따라 달라 질 수 있으므로 10-20분이 바람직하다.The washed bellflower is steamed for 10-20 minutes in a regular steam pot. At this time, the steaming time may vary depending on the thickness of the bellflower root, so 10-20 minutes is preferable.

상기 증숙 된 도라지는, 열풍 건조기를 사용하여 1차 건조를 한다. 건조는 별도의 건조기, 열풍 건조기를 이용하는것이 바람직하다. 도라지 뿌리 굵기에 따라 차이는 있으나, 일반적으로 건조 온도가 60℃ 미만이거나 건조 시간이 12시간 미만일 경우에는 건조가 충분하지 않을 수 있고, 건조 온도가 60℃이상이거나 건조시간이 12시간 이상일 경우에는 경제성이 떨어지므로, 60℃에서 3-12시간이 바람직하다.The steamed bellflower is first dried using a hot air dryer. It is preferable to use a separate dryer or hot air dryer for drying. Although there is a difference depending on the thickness of the bellflower root, in general, if the drying temperature is less than 60℃ or the drying time is less than 12 hours, drying may not be sufficient. Therefore, 3-12 hours at 60°C is preferable.

상기 방법에서 건조 정도는 수분 함량 5-20% 정도가 적당하다. 5% 이하 수분함량에서는 다음 공정인 고압 증숙 과정에서 마일야드 반응이 충분히 일어나지 않고, 20% 이상에서는 도라지의 형태가 나빠질 수 있다.As for the degree of drying in the above method, a moisture content of about 5-20% is suitable. If the moisture content is less than 5%, the mile yard reaction does not occur sufficiently in the high-pressure steaming process, which is the next step, and if it is more than 20%, the shape of the bellflower may deteriorate.

상기 증숙 건조된 도라지는, 압력 증기 솥에서 5-15시간 증숙을 한다. 5시간 이하에서는 마일야드 반응이 충분하지 않아 최종 제품에서 구수한 향이 약하고, 15시간을 초과하는 경우에는 경제적 손실이 발생하므로 5-15시간이 바람직하다. The steamed dried bellflower is steamed for 5-15 hours in a pressure steam cooker. If it is less than 5 hours, the miyard reaction is not sufficient, so that the final product has a weak flavor, and if it exceeds 15 hours, economic loss occurs, so 5-15 hours is preferable.

상기 고압 증숙된 도라지는, 열풍 건조기를 사용하여 60℃에서 1-5시간 2차 열풍 건조를 한다. 2차 건조에서는 1차로 건조된 상태이므로 그 시간이 비교적 단축된다.The high-pressure steamed bellflower is subjected to secondary hot-air drying at 60° C. for 1-5 hours using a hot-air dryer. In the secondary drying, since the primary is dried, the time is relatively shortened.

건조 상태는 수분함량 5-20%가 적당하다. 5% 이하에서는 다음 공정인 숙성이 충분하지 않아 쓴맛 저감 효과가 약하고 20% 를 초과한 경우에는 도라지의 형태가 뭉그러질수 있으므로 바람직하지 않다.In the dry state, the moisture content of 5-20% is suitable. If it is less than 5%, the effect of reducing bitterness is weak because the next process, ripening, is not sufficient.

상기 2차 건조된 도라지는, 항온기를 사용하여 80℃에서 72-168시간 숙성을 한다. 이때 숙성 시간이 76시간 이하에서는 최종 흑도라지의 쓴맛 저감 효과가 낮고, 168시간을 초과하는 경우에는 시간이 증가된다고 하여 쓴맛 저감효과가 유의적으로 나타나지 않으므로 숙성 시간은 72-168시간이 바람직하다.The secondary dried bellflower is aged for 72-168 hours at 80°C using a thermostat. At this time, if the aging time is less than 76 hours, the effect of reducing the bitter taste of the final black bellflower is low, and if it exceeds 168 hours, the bitterness reduction effect does not appear significantly because the time is increased, so the aging time is preferably 72-168 hours.

상기 숙성된 도라지는, 건조기를 이용하여 최종으로 60℃에서 1-5시간 3차 열풍 건조를 한다.이때 건조 정도는 위생적이고 저장성을 높이기 위하여 수분함량을 3%이하로 건조하는 것이 바람직하다.The aged bellflower is finally dried with hot air for 1-5 hours at 60° C. using a dryer. At this time, it is preferable to dry the dried bellflower to a moisture content of 3% or less in order to be hygienic and to increase the storability.

실시예 1Example 1

본 발명의 실시예에 사용된 도라지는 춘천 신북로컬푸드에서 2020년 1월 생산된 춘천혜원농장 3년근 약도라지를 구매하여 사용하였다.The bellflower used in the examples of the present invention was purchased and used by Chuncheon Hyewon Farm 3-year-old medicinal bellflower produced in January 2020 from Chuncheon Sinbuk Local Food.

증숙, 건조, 고압 증숙 및 숙성에 따른 건조 도라지 및 흑도라지 차 관능 평가Sensory evaluation of dried bellflower and black bellflower tea according to steaming, drying, high-pressure steaming and aging

실시 예1: 세척 + 건조Example 1: Wash + Dry

세척 한 도라지를 60℃에서 24시간 열풍 건조된 도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.The washed bellflowers were evaluated by adding 300ml of 100°C water to 3g of bellflower dried by hot air at 60°C for 24 hours, and drinking after 10 minutes.

실시예 2: 세척 + 증숙 + 건조 (중숙 +건조 3회 반복)Example 2: Washing + Steaming + Drying (repeat 3 times of medium ripening + drying)

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 이를 3회 반복하여 제조된 건조 도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.The washed bellflower was steamed at 100°C for 10 minutes, dried in hot air at 60°C for 5 hours, and this was repeated 3 times. 300ml of 100°C water was added to 3 g of dried bellflower, and after 10 minutes, drinking was evaluated.

실시예 3: 세척 + 증숙 + 건조 + 고압 증숙 + 건조Example 3: Washing + Steaming + Drying + High Pressure Steaming + Drying

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간 후 60℃에서 5시간 열풍 건조된 도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.After 10 minutes of steaming the washed bellflowers at 100°C, 5 hours of steam drying at 60°C, 7 hours of steaming at high pressure, and 5 hours of steaming at 60°C, 3 g of hot air-dried bellflowers were put into 3g of 100°C water 300ml, and after 10 minutes, drinking was evaluated.

실시예 4: 세척 + 증숙 + 건조 + 고압 증숙 + 건조 + 숙성 48h + 건조Example 4: washing + steaming + drying + high pressure steaming + drying + aging 48h + drying

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃에서 열풍 건조 5시간, 80℃에서 숙성 48시간 후 60℃에서 5시간 열풍 건조된 도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.Steam dried bellflower at 100°C for 10 minutes, hot air dried at 60°C for 5 hours, steamed at high pressure for 7 hours, hot air dried at 60°C for 5 hours, aged at 80°C for 48 hours, then 3g hot air dried bellflower at 60°C for 5 hours 300ml of water at 100°C was added, and after 10 minutes, it was evaluated by drinking.

실시예 5: 세척 + 증숙 + 건조 + 고압 증숙 + 건조 + 숙성 72h + 건조Example 5: washing + steaming + drying + high pressure steaming + drying + aging 72h + drying

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 72시간 후 60℃에서 5시간 열풍 건조된 도라지 3g에 100℃물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried in hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried in hot air at 60℃ for 5 hours, aged at 80℃ for 72 hours and then dried at 60℃ for 5 hours. 300ml of 100 ℃ water was added, and after 10 minutes, it was evaluated by drinking.

하기 표 1의 연령 분포를 갖는 40인 관능검사단에게 냉수로 입을 헹군 다음 각각의 도라지 및 흑도라지 차를 음용하여, 그 냄새와 아린 쓴맛이 얼마나 저감되는지 평가하여 표 2에 나타 내였다.After rinsing their mouths with cold water to a sensory test group of 40 people having the age distribution of Table 1 below, each bellflower and black bellflower tea was consumed to evaluate how much the odor and bitter bitterness were reduced, and the results are shown in Table 2.

연령(세))Age (years)) 8-138-13 14-1914-19 20-3920-39 40-5940-59 인원수(명))No. of people (persons)) 1010 1010 1010 1010

도라지 향 bellflower incense 구수항 향Gusu Port 아린 쓴맛Arin bitter taste 실시예 1Example 1 1010 00 1010 실시예 2Example 2 1010 00 1010 실시예 3Example 3 6.56.5 6.56.5 55 실시예 4Example 4 2.52.5 88 22 실시예 5Example 5 22 8.58.5 1One

도라지 향: 매우 강함 10 - 약함 1Bellflower scent: very strong 10 - weak 1

구수한 향: 매우 강함 10 - 약함 1 -없음 0Flavor: Very strong 10 - Weak 1 - None 0

아린 쓴맛: 매우 강함 10 - 약함 1Arin Bitterness: Very strong 10 - Weak 1

실시예 2Example 2

본 발명의 실시예에 사용된 도라지는 춘천 신북로컬푸드에서 2020년 1월 생산된 춘천혜원농장 3년근 약도라지를 구매하여 사용하였다.The bellflower used in the examples of the present invention was purchased and used by Chuncheon Hyewon Farm 3-year-old medicinal bellflower produced in January 2020 from Chuncheon Sinbuk Local Food.

숙성 시간에 따른 흑도라지 차 관능평가Sensory evaluation of black bellflower tea according to aging time

실시예 1: 숙성 24hExample 1: Aging 24h

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 24시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried in hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried in hot air at 60℃ for 5 hours, aged at 80℃ for 24 hours and then dried at 60℃ for 5 hours 3g of black bellflower dried by hot air 300ml of water at 100°C was added, and after 10 minutes, it was evaluated by drinking.

실시예 2: 숙성 48hExample 2: Aging 48h

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 48시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃ 물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried with hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried with hot air at 60℃ for 5 hours, aged at 80℃ for 48 hours and then dried at 60℃ for 5 hours 3g of black bellflower dried by hot air 300ml of water at 100°C was added, and after 10 minutes, it was evaluated by drinking.

실시예 3: 숙성 72hExample 3: Aging 72h

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 72시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried in hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried in hot air at 60℃ for 5 hours, aged at 80℃ for 72 hours and then dried at 60℃ for 5 hours 3g of black bellflower 300ml of 100 ℃ water was added to the flask, and after 10 minutes, it was evaluated by drinking.

실시예 4: 숙성 96hExample 4: Aging 96h

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 96시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried with hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried with hot air at 60℃ for 5 hours, aged at 80℃ for 96 hours, then 3g of black bellflower dried by hot air at 60℃ for 5 hours 300ml of 100 ℃ water was added to the flask, and after 10 minutes, it was evaluated by drinking.

실시예 5: 숙성 168시간Example 5: Aging 168 hours

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 120시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃물 300ml를 넣고 10분 후 음용하여 평가하였다.Steamed washed bellflower at 100℃ for 10 minutes, dried with hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried with hot air at 60℃ for 5 hours, aged at 80℃ for 120 hours and then dried at 60℃ for 5 hours 3g of black bellflower 300ml of 100 ℃ water was added to the flask, and after 10 minutes, it was evaluated by drinking.

실시예 6: 숙성 192hExample 6: Aging 192h

세척 한 도라지를 100℃에서 증숙 10분, 60℃에서 열풍 건조 5시간, 고압에서 증숙 7시간, 60℃ 열풍 건조 5시간, 80℃에서 숙성 192시간 후 60℃에서 5시간 열풍 건조된 흑도라지 3g에 100℃물 300ml를 넣고 10분 후 음용하여 평가하였다. Steamed washed bellflower at 100℃ for 10 minutes, dried with hot air at 60℃ for 5 hours, steamed at high pressure for 7 hours, dried with hot air at 60℃ for 5 hours, aged at 80℃ for 192 hours and then dried at 60℃ for 5 hours 3g of black bellflower 300ml of 100 ℃ water was added to the flask, and after 10 minutes, it was evaluated by drinking.

30-60대 연령 10인 관능검사단에게 냉수로 입을 헹군 다음 각각의 흑도라지 차를 음용하여, 숙성 시간에 따라 그 냄새와 아린 쓴맛이 얼마나 감소하는지 평가하여 표 3에 나타 내였다.After rinsing their mouths with cold water to a sensory test team of 10 people in their 30s and 60s, each black bellflower tea was consumed to evaluate how much the odor and bitterness decreased according to the aging time, and the results are shown in Table 3.

도라지 향 bellflower incense 구수한 향savory scent 아린 쓴맛Arin bitter taste 실시예 1Example 1 55 22 88 실시예 2Example 2 55 33 88 실시예 3Example 3 44 77 55 실시예 4Example 4 22 88 22 실시예 5Example 5 22 88 1One 실시예 6Example 6 1One 88 1One

도라지 향: 매우 강함 10 - 약함 1Bellflower scent: very strong 10 - weak 1

구수한 향: 매우 강함 10 - 약함 1Fragrant aroma: very strong 10 - weak 1

아린 쓴맛: 매우 강함 10 - 약함 Arin Bitter: Very Strong 10 - Weak

Claims (4)

도라지를 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 제조 방법에 있어서,
(A) 일반 증숙 냄비에 의해, 세척된 도라지를 80-100℃에서 10-20분 가열하여 증숙 하는 단계;
(B) 건조 기계에 의해, 상기 증숙된 도라지를 60℃에서 3-12시간 1차 열풍 건조하는 단계;
(C) 압력 증기솥에 의해, 상기 건조된 도라지를 고압에서 5-15시간 증숙 하는 단계;
(D) 건조 기계에 의해, 상기 고압 증숙된 도라지를 다시 60℃에서 1-5시간 2차 열풍 건조하는 단계;
(E) 전기 항온기에 의해, 상기 건조된 도라지를 80℃에서 72-168시간(4-7일) 숙성하는 단계;및
(F) 건조 기계에 의해, 상기 숙성된 도라지를 60℃에서 1-5시간 3차 열풍 건조하는 단계
를 포함하는 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 제조 방법.
In the method for producing black bellflower using the steaming, drying, high-pressure steaming and aging process of bellflower,
(A) steaming by heating the washed bellflower at 80-100° C. for 10-20 minutes by a general steaming pot;
(B) drying the steamed bellflower by a drying machine at 60° C. for 3-12 hours in primary hot air;
(C) by a pressure steamer, steaming the dried bellflower at high pressure for 5-15 hours;
(D) drying the high-pressure steamed bellflower at 60° C. for 1-5 hours with a second hot air by a drying machine;
(E) aging the dried bellflower at 80° C. for 72-168 hours (4-7 days) by an electric thermostat; and
(F) 3rd hot air drying of the aged bellflower at 60° C. for 1-5 hours by a drying machine
A method for producing black bellflower using steaming, drying, high-pressure steaming, and aging processes comprising a.
 청구항 1에 있어서,
상기 단계 (B)에 있어서 도라지는 수분 함량이 5-20%가 되도록 건조하는 것을 특징으로 하는 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 제조 방법.
The method according to claim 1,
A method for producing black bellflower using steaming, drying, high-pressure steaming and aging, characterized in that the bellflower in step (B) is dried so that the moisture content is 5-20%.
 청구항 1에 있어서,
상기 단계 (D)에 있어서 도라지는 수분 함량이 5-20%가 되도록 건조하는 것을 특징으로 하는 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지 제조 방법.
The method according to claim 1,
A method for producing black bellflower using steaming, drying, high-pressure steaming and aging, characterized in that in the step (D), the bellflower is dried so that the moisture content is 5-20%.
 제 1항의 제조 방법에 따라 증숙, 건조, 고압 증숙 및 숙성 과정을 이용한 흑도라지.
Black bellflower using the steaming, drying, high-pressure steaming and aging processes according to the manufacturing method of claim 1.
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KR20190059628A (en) 2017-11-23 2019-05-31 농업회사법인 주식회사 모이식품 Fermented balloon flower using detoxicating, fermenting and steaming process and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230075964A (en) 2021-11-23 2023-05-31 박경배 Method for manufacturing black platycodon
KR20230075965A (en) 2021-11-23 2023-05-31 박경배 Method for manufacturing black platycodon concentrate

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