KR20220019394A - Manufacturing method of black balloon flower syrup - Google Patents
Manufacturing method of black balloon flower syrup Download PDFInfo
- Publication number
- KR20220019394A KR20220019394A KR1020200099750A KR20200099750A KR20220019394A KR 20220019394 A KR20220019394 A KR 20220019394A KR 1020200099750 A KR1020200099750 A KR 1020200099750A KR 20200099750 A KR20200099750 A KR 20200099750A KR 20220019394 A KR20220019394 A KR 20220019394A
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- bellflower
- blue
- parts
- magnolia
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 239000006188 syrup Substances 0.000 title claims abstract description 7
- 235000020357 syrup Nutrition 0.000 title claims abstract description 7
- 235000006753 Platycodon grandiflorum Nutrition 0.000 title abstract description 8
- 240000003582 Platycodon grandiflorus Species 0.000 title abstract description 8
- 241000218378 Magnolia Species 0.000 claims abstract description 66
- 238000001035 drying Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 238000010025 steaming Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 11
- 229940010454 licorice Drugs 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 239000012153 distilled water Substances 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 4
- 241000332371 Abutilon x hybridum Species 0.000 claims description 75
- 230000036541 health Effects 0.000 claims description 30
- 241000202807 Glycyrrhiza Species 0.000 claims description 10
- 241001668545 Pascopyrum Species 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 239000011248 coating agent Substances 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- 241001247821 Ziziphus Species 0.000 description 7
- 238000000576 coating method Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- APTNOIWSCDBIAS-UHFFFAOYSA-N 5,10,11-trihydroxy-9,9-bis(hydroxymethyl)-2,2,6a,6b,12a-pentamethyl-1,3,4,5,6,6a,7,8,8a,10,11,12,13,14b-tetradecahydropicene-4a-carboxylic acid Chemical compound C1C(O)C(O)C(CO)(CO)C2CCC3(C)C4(C)CC(O)C5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C APTNOIWSCDBIAS-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 208000038016 acute inflammation Diseases 0.000 description 1
- 230000006022 acute inflammation Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001078 anti-cholinergic effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000916 dilatatory effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000002831 pharmacologic agent Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 150000003505 terpenes Chemical group 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23V2300/10—Drying, dehydrating
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 흑도라지 청 제조방법에 관한 것으로, 보다 상세하게는 흑도라지와 목련꽃잎을 이용한 고품질의 흑도라지 청 제조방법에 관한 것이다.The present invention relates to a method for manufacturing black bellflower blue, and more particularly, to a method for manufacturing high-quality black bellflower blue using black bellflower and magnolia petals.
도라지(Platycodon grandiflorums)는 길경으로 불리우기도 하며 초롱꽃과에 속하는 다년생 초본으로 한국을 비롯한 중국 및 일본 등지에서 널리 자생하며 최근 식품 및 약리성 건강식품으로 소비량이 증가하면서 재배면적이 확대되고 있는 추세에 있다. 우리나라에서는 옛날부터 약용보다는 식용으로 더 많이 이용하여 왔다. Bellflower (Platycodon grandiflorums), also called Gilgyeong, is a perennial herb belonging to the genus oleraceae that grows widely in Korea, China, and Japan, and the cultivation area is expanding due to the recent increase in consumption as a food and pharmacological health food. . In Korea, it has been used more for food than medicine since ancient times.
또한, 도라지는 당질, 칼슘과 철분 등이 풍부하게 들어있는 알칼리성 식품으로서 한의학에서는 예부터 목, 기관지보호에 도움을 주므로 가래와 기침을 멎게 하는 약으로 사용하여 왔다. 도라지의 약리성분에 대한 연구는 플라티코디제닌(platycodigenin)을 분리함으로써 관심이 고조되었는데, 현대 과학에서 보고된 주요 약리활성 성분으로는 테르페노이드계 사포닌으로 동물 실험에서 진해, 거담 작용, 중추신경 억제작용, 급만성염증, 항궤양 및 위액 분비 억제작용, 혈관을 확장하여 혈압을 낮추는 항콜린작용, 혈당강하 작용, 콜레스테롤 대사 개선작용 등이 있는 것으로 밝혀져 있다.In addition, bellflower is an alkaline food rich in carbohydrates, calcium and iron, and has been used as a medicine to stop phlegm and cough as it helps to protect the throat and bronchial tubes since ancient times in oriental medicine. Research on the pharmacological components of bellflower has raised interest by isolating platycodigenin, and the major pharmacologically active ingredient reported in modern science is terpenoid-based saponin. It has been found to have inhibitory action, acute and chronic inflammation, anti-ulcer and gastric juice secretion inhibitory action, anticholinergic action to lower blood pressure by dilating blood vessels, blood sugar lowering action, and cholesterol metabolism improvement action.
그러나, 이러한 도라지의 약리성분을 소비자에게 다양하게 보급하고, 소비자가 손쉽게 섭취하기 위한 제품의 개발이 더딘 실정이다.However, the development of products for supplying various pharmacological components of bellflower to consumers and for easy consumption by consumers is slow.
상기와 같은 종래 기술의 문제점을 해결하기 위하여, 흑도라지와 목련꽃잎을 이용하여 섭취가 간단하고 소비자의 거부감을 해소한 흑도라지 청 제조방법을 제공하는 데 그 목적이 있다.In order to solve the problems of the prior art as described above, it is an object of the present invention to provide a method for manufacturing black bellflower blue that is easy to consume and eliminates consumer's objection by using black bellflower and magnolia petals.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. will be able
본 발명의 흑도라지 청 제조방법은 도라지를 증숙한 후 건조시켜 흑도라지를 제조하는 제 1단계; 목련꽃잎을 건조시켜 건조 목련꽃잎을 제조하는 제 2단계; 건강을 증숙한 후 건조시켜 증숙 건강을 제조하는 제 3단계; 상기 흑도라지, 건조 목련꽃잎, 증숙 건강과 생강, 마늘, 산조인, 대추, 감초, 조청을 혼합하여 혼합물을 제조하는 제 4단계; 상기 혼합물에 증류수를 첨가한 후 가열하여 가열물을 제조하는 제 5단계; 상기 가열물을 여과하여 여과액을 제조하는 제 6단계; 상기 여과액을 중탕하여 청을 제조하는 제 7단계;를 포함하는 것을 특징으로 한다.The method for manufacturing black bellflower blue of the present invention includes: a first step of steaming and drying the bellflower to produce black bellflower; a second step of drying the magnolia petals to produce dried magnolia petals; a third step of manufacturing steamed health by steaming and drying the health; a fourth step of preparing a mixture by mixing the black bellflower, dried magnolia petals, steamed health and ginger, garlic, sanjoin, jujube, licorice, and wheatgrass; a fifth step of adding distilled water to the mixture and heating to prepare a heated product; a sixth step of filtering the heated water to prepare a filtrate; and a seventh step of preparing blue by boiling the filtrate.
상기 과제의 해결 수단에 의해, 본 발명의 흑도라지 청 제조방법은 흑도라지의 기능성과 목련꽃잎의 맛과 향을 포함하여 소비자의 거부감을 해소하고 손쉽게 섭취 가능한 흑도라지 청을 제공하는 효과가 있다.By means of a solution to the above problem, the method for producing black bellflower blue of the present invention has the effect of resolving the objection of consumers, including the functionality of black bellflower and the taste and smell of magnolia petals, and providing easily ingestible black bellflower blue.
도 1은 본 발명의 흑도라지 청 제조방법에 대한 일실시예를 나타내는 순서도이다.
도 2는 본 발명의 흑도라지 청 제조방법에 대한 또 다른 실시예를 나타내는 순서도이다.1 is a flowchart showing an embodiment of the method for manufacturing black bellflower blue of the present invention.
2 is a flowchart showing another embodiment of the method for manufacturing black bellflower blue of the present invention.
이상과 같은 본 발명에 대한 해결하고자 하는 과제, 과제의 해결 수단, 발명의 효과를 포함한 구체적인 사항들은 다음에 기재할 실시예 및 도면들에 포함되어 있다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. Specific details including the problems to be solved, means for solving the problems, and effects of the invention for the present invention as described above are included in the embodiments and drawings to be described below. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.
하기에서는 상기 제시된 흑도라지 청 제조방법을 도면과 실시예를 이용하여 설명한다.Hereinafter, the black bellflower blue manufacturing method presented above will be described using drawings and examples.
도 1은 본 발명의 흑도라지 청 제조방법을 나타내는 순서도이다.1 is a flowchart showing a method for manufacturing black bellflower blue according to the present invention.
먼저, 제 1단계(S10)에서는 흑도라지를 제조한다. 구체적으로, 도라지를 흑도라지로 제조하기 위하여 수세한 도라지를 증숙한 후 건조시킨다.First, in the first step (S10), black bellflower is manufactured. Specifically, in order to manufacture bellflower into black bellflower, the washed bellflower is steamed and then dried.
상기 흑도라지 제조는 도라지를 증숙한 후 건조하는 과정을 반복 수행하여 제조하며, 9증 9포(9번의 증숙과 건조를 수행)하는 것이 바람직하다.The black bellflower is manufactured by repeatedly performing the process of steaming and drying the bellflower, and it is preferable to carry out 9 steaming and 9 bags (9 times of steaming and drying).
또한, 상기 건조는 열풍건조를 수행하는 것이 바람직하다.In addition, the drying is preferably performed by hot air drying.
다음으로, 제 2단계(S20)에서는 건조 목련꽃잎을 제조한다. 구체적으로, 목련꽃잎을 건조하여 건조 목련꽃잎을 제조한다.Next, in the second step (S20) to prepare dried magnolia petals. Specifically, dried magnolia petals are prepared by drying magnolia petals.
상기 건조는 그늘에서 15일 간 실시하는 것이 바람직하다.The drying is preferably carried out in the shade for 15 days.
다음으로, 제 3단계(S30)에서는 증숙 건강을 제조한다. 구체적으로, 건강(마른 생강)을 증숙한 후 건조시켜서 증숙 건강을 제조한다.Next, in the third step (S30), steamed health is manufactured. Specifically, steamed health is prepared by steaming health (dried ginger) and then drying it.
상기 증숙 건강 제조 시, 증숙 및 건조를 2회 반복 실시(증숙-건조-증숙-건조)하는 것이 바람직하다.In manufacturing the steamed health, it is preferable to repeatedly perform steaming and drying twice (steaming-drying-steaming-drying).
상기 증숙 및 건조를 2회 반복 실시하여 건강에 포함된 유효성분의 추출을 최대화한다.The steaming and drying are repeated twice to maximize the extraction of active ingredients included in health.
다음으로, 제 4단계(S40)에서는 상기 흑도라지, 건조 목련꽃잎, 증숙 건강과 부 재료를 혼합하여 혼합물을 제조한다. 구체적으로, 상기 제조한 흑도라지, 건조 목련꽃잎, 증숙 건강과 생강, 마늘, 산조인, 대추, 감초, 조청을 혼합하여 혼합물을 제조한다.Next, in the fourth step (S40), the mixture is prepared by mixing the black bellflower, dried magnolia petals, steamed health and auxiliary materials. Specifically, a mixture is prepared by mixing the prepared black bellflower, dried magnolia petals, steamed health and ginger, garlic, sanjoin, jujube, licorice, and jocheong.
상기 혼합물의 혼합비율은 흑도라지 40중량부에 대하여, 건조 목련꽃잎 20중량부, 증숙 건강 8중량부, 생강 8중량부, 마늘 8중량부, 산조인 7중량부, 대추 4중량부, 감초 4중량부, 조청 1중량부인 것이 바람직하다.The mixing ratio of the mixture is based on 40 parts by weight of black bellflower, 20 parts by weight of dried magnolia petals, 8 parts by weight of steamed health, 8 parts by weight of ginger, 8 parts by weight of garlic, 7 parts by weight of sanjoin, 4 parts by weight of jujube, 4 parts by weight of licorice. It is preferable that it is 1 part by weight of coarse rust.
상기 흑도라지 40중량부에 대하여, 건조 목련꽃잎이 20중량부 미만으로 혼합될 경우 목련꽃잎의 유효성분이 충분히 청에 전달되지 않을 수 있으며, 20중량부를 초과할 경우 다양한 형태로 혼합되는 목련꽃잎의 향과 맛이 과도하게 발현되어 오히려 거부감이 드는 문제가 발생할 수 있다.With respect to 40 parts by weight of the black bellflower, when the dry magnolia petals are mixed in less than 20 parts by weight, the active ingredient of the magnolia petals may not be sufficiently delivered to Cheong, and when it exceeds 20 parts by weight, the fragrance of magnolia petals mixed in various forms Excessive overtaste may cause a problem of rejection.
또한, 상기 흑도라지 40중량부에 대하여, 증숙 건강이 8중량부 미만으로 혼합될 경우 혈관성 질환을 예방하고 면역력을 상승시키는 건강의 기능성이 충분히 청에 전달되지 않을 수 있으며, 8중량부를 초과할 경우 증숙 건강의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when the amount of steamed health is mixed in less than 8 parts by weight, the health function of preventing vascular diseases and raising immunity may not be sufficiently delivered to Cheong, and when it exceeds 8 parts by weight The flavor and taste of steamed health may be excessively expressed, which may cause a problem in that the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 생강이 8중량부 미만으로 혼합될 경우 소화를 용이하게 하고 살균작용을 가지는 생강의 기능성이 충분히 청에 전달되지 않을 수 있으며, 8중량부를 초과할 경우 생강의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when ginger is mixed in less than 8 parts by weight, the functionality of ginger, which facilitates digestion and has a bactericidal action, may not be sufficiently transmitted to Cheong, and when it exceeds 8 parts by weight, ginger Flavor and taste may be excessively expressed, which may cause a problem in that the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 마늘이 8중량부 미만으로 혼합될 경우 몸을 따듯하게 하고 항산화 활동을 하는 기능성이 청에 전달되지 않을 수 있으며, 8중량부를 초과할 경우 마늘의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when garlic is mixed in less than 8 parts by weight, the function of warming the body and antioxidant activity may not be transmitted to Cheong, and when it exceeds 8 parts by weight, the aroma of garlic and There may be a problem in that the taste is excessively expressed and the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 산조인이 7중량부 미만으로 혼합될 경우 면역력 향상 및 높은 진정작용을 갖는 산조인의 기능성이 충분히 청에 전달되지 않을 수 있으며, 7중량부를 초과할 경우 산조인의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when the amount of sanjoin is mixed in less than 7 parts by weight, the functionality of sanjoin having improved immunity and high sedative action may not be sufficiently delivered to Cheong, and when it exceeds 7 parts by weight, the functionality of sanjoin may not be sufficiently delivered. Flavor and taste may be excessively expressed, which may cause a problem in that the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 대추가 4중량부 미만으로 혼합될 경우 독소 제거 및 혈액순환을 돕는 대추의 기능성이 충분히 청에 전달되지 않을 수 있으며, 4중량부를 초과할 경우 대추의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when the jujube is mixed in less than 4 parts by weight, the functionality of jujube to remove toxins and help blood circulation may not be sufficiently delivered to Cheong, and when it exceeds 4 parts by weight, the flavor of jujube There may be a problem in that the taste is excessively expressed and the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 감초가 4중량부 미만으로 혼합될 경우 한약물 사이의 균형감을 잡아주고 악의 독성을 순화하는 감초의 기능성이 충분히 청에 전달되지 않을 수 있으며, 4중량부를 초과할 경우 감초의 향과 맛이 과도하게 발현되어 기호도가 저하되는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when licorice is mixed in less than 4 parts by weight, the functionality of licorice, which balances the oriental drugs and purifies the toxicity of evil, may not be sufficiently delivered to Cheong, and 4 parts by weight If it is exceeded, the flavor and taste of licorice may be excessively expressed, which may cause a problem in that the preference is lowered.
또한, 상기 흑도라지 40중량부에 대하여, 조청이 1중량부 미만으로 혼합될 경우 청의 단맛이 과도하게 낮아지고 혼합물의 혼합이 원활하게 이루어지지 않을 수 있으며, 1중량부를 초과할 경우 청 전체에 대한 주재료와 부재료의 혼합비율이 낮아지고 단맛이 과도하게 나타나는 문제가 발생할 수 있다.In addition, with respect to 40 parts by weight of the black bellflower, when the coarse powder is mixed in less than 1 part by weight, the sweetness of the blue is excessively lowered and the mixing of the mixture may not be made smoothly. The mixing ratio of the main and sub-materials may be lowered, and a problem may occur in which the sweetness appears excessively.
다음으로, 제 5단계(S50)에서는 상기 가열물을 제조한다. 구체적으로, 상기 혼합물에 증류수를 첨가한 후 가열하여 가열물을 제조한다.Next, in the fifth step (S50), the heating material is prepared. Specifically, distilled water is added to the mixture and heated to prepare a heated product.
상기 혼합물에 첨가되는 증류수는 상기 혼합물 1중량부에 대하여 증류수 1중량부인 것이 바람직하다. 상기 혼합물 1중량부에 대하여 증류수가 1중량부 미만으로 첨가될 경우 혼합물을 가열하기 위한 용매가 충분하지 않을 수 있으며, 1중량부를 초과할 경우 하기에서 실시할 중탕 과정이 과도하게 길어지거나 혼합물의 유효성분 농도가 낮아질 수 있다.The distilled water added to the mixture is preferably 1 part by weight of distilled water based on 1 part by weight of the mixture. When distilled water is added in an amount of less than 1 part by weight based on 1 part by weight of the mixture, the solvent for heating the mixture may not be sufficient, and when it exceeds 1 part by weight, the bathing process to be carried out below may be excessively long or the effectiveness of the mixture The component concentration may be lowered.
상기 가열은 1 내지 3시간 동안 실시되는 것이 바람직하다. 상기 가열 시간이 1시간 미만일 경우 재료의 유효성분이 충분히 추출되지 않을 수 있으며, 3시간을 초과할 경우 이미 추출이 완료되어 작업의 효율성이 저하될 수 있다.The heating is preferably carried out for 1 to 3 hours. If the heating time is less than 1 hour, the active ingredient of the material may not be sufficiently extracted, and if it exceeds 3 hours, the extraction is already completed and the efficiency of the operation may be reduced.
다음으로, 제 6단계(S60)에서는 상기 여과액을 제조한다. 구체적으로 상기 가열한 가열물을 여과하여 액상의 여과액을 제조한다.Next, in the sixth step (S60), the filtrate is prepared. Specifically, the heated water is filtered to prepare a liquid filtrate.
다음으로, 제 7단계(S70)에서는 상기 여과액을 중탕하여 청을 제조한다. Next, in the seventh step (S70), the filtrate is bathed to prepare blue.
상기 중탕은 5 내지 6시간 동안 실시하는 것이 바람직하다. 상기 중탕이 5시간 미만일 경우 청으로서의 충분한 맛과 점도가 나타나지 않을 수 있으며, 6시간을 초과할 경우 청이 과도한 단맛과 점도가 나타나는 문제가 발생할 수 있다.The bath is preferably performed for 5 to 6 hours. If the bath is less than 5 hours, sufficient taste and viscosity as blue may not appear, and if it exceeds 6 hours, there may be a problem in that the blue has excessive sweetness and viscosity.
본 발명의 흑도라지 청 제조방법은 또 다른 실시예로, 코팅 목련꽃잎을 포함하는 청으로 제조될 수 있다.As another embodiment, the method for manufacturing black bellflower blue of the present invention may be prepared from blue containing coated magnolia petals.
도 2는 본 발명의 흑도라지 청 제조방법에 대한 또 다른 실시예를 나타내는 순서도이다.2 is a flowchart showing another embodiment of the method for manufacturing black bellflower blue of the present invention.
또 다른 실시예의 흑도라지 청 제조방법은 상기 제 1단계(S10) 내지 제 7단계(S70)는 동일하게 수행되며, 제 8단계(S80)가 추가로 수행된다.In another embodiment of the method for manufacturing black bellflower blue, the first step (S10) to the seventh step (S70) are performed in the same manner, and an eighth step (S80) is additionally performed.
상기 제 8단계(S80)에서는 제조한 청에 코팅 목련꽃잎을 첨가한다. 구체적으로, 상기 제조한 청에 목련꽃잎 착즙액과 조청을 혼합한 코팅액으로 목련꽃잎을 코팅한 코팅 목련꽃잎을 첨가한다.In the eighth step (S80), coated magnolia petals are added to the prepared blue. Specifically, the coated magnolia petals coated with magnolia petals with a coating solution obtained by mixing magnolia petal juice and jocheong are added to the prepared blue.
보다 상세하게는 목련꽃잎 착즙액을 제조하는 제 8-1단계, 상기 목련꽃잎 착즙액을 조청과 혼합하여 코팅액을 제조하는 제 8-2단계, 상기 코팅액으로 목련꽃잎을 코팅하는 제 8-3단계, 상기 코팅 목련꽃잎을 청에 첨가하는 제 8-4단계를 포함하여 구성된다.In more detail, step 8-1 of preparing magnolia petal juice, step 8-2 of preparing a coating solution by mixing the juice of magnolia petal with grain syrup, step 8-3 of coating magnolia petals with the coating solution , is configured including the 8-4 step of adding the coated magnolia petals to the blue.
상기 목련꽃잎 착즙액은 생화의 목련꽃잎을 가압하여 착즙한 것이다. 상기 목련꽃잎 추출액이 아닌 목련꽃잎의 착즙액을 첨가함으로써 가공하지 않은 목련꽃잎의 유효성분을 첨가할 수 있으며, 목련꽃잎 본연의 향과 맛을 부가할 수 있다.The magnolia petal juice is juiced by pressing the magnolia petals of fresh flowers. By adding the juice of magnolia petals, not the extract of magnolia petals, the active ingredient of unprocessed magnolia petals can be added, and the original flavor and taste of magnolia petals can be added.
상기 조청은 코팅제로서의 점성을 부여하는 역할을 수행한다.The coarse powder serves to impart viscosity as a coating agent.
상기 코팅액 제조 시 착즙액과 조청의 혼합비율은 착즙액 1중량부에 대하여 조청 0.8중량부를 혼합하는 것이 바람직하다. 상기 착즙액 1중량부에 대하여 조청이 0.8중량부 미만으로 혼합될 경우 점도가 낮아 코팅제의 역할을 원활하게 수행하기 어렵고, 0.8중량부를 초과할 경우 목련꽃잎을 균일하게 코팅하는 데 어려움이 발생할 수 있다.When preparing the coating solution, it is preferable to mix 0.8 parts by weight of the crude extract with respect to 1 part by weight of the juice for the mixing ratio of the juice and the crude oil. When the crude oil is mixed in less than 0.8 parts by weight with respect to 1 part by weight of the juice, it is difficult to smoothly perform the role of a coating agent due to low viscosity, and when it exceeds 0.8 parts by weight, it may be difficult to uniformly coat the magnolia petals. .
상기 코팅되는 목련꽃잎은 생화 목련꽃잎 또는 건조 목련꽃잎 중 적어도 어느 하나인 것이 바람직하다.The coated magnolia petals are preferably at least one of fresh magnolia petals and dried magnolia petals.
상기 코팅 목련꽃잎을 투입함으로써 흑도라지 청에 목련꽃잎이 포함되는 것을 알 수 있어 소비자의 기호도를 상승시킬 수 있으며, 목련꽃잎이 다양한 형태로 포함되어 목련꽃잎의 다양한 유효성분을 청에 온전히 전달할 수 있다.By adding the coated magnolia petals, it can be seen that the black bellflower blue contains magnolia petals, thereby increasing consumer preference, and the various active ingredients of the magnolia petals can be completely delivered to the blue as the magnolia petals are included in various forms. .
본 발명의 흑도라지 청 제조방법을 통해 제조한 흑도라지 청에 대한 실험을 수행하고, 이에 대한 실험결과를 실시예를 이용하여 상세하게 설명한다.An experiment is performed on the black bellflower blue produced by the method for manufacturing black bellflower blue of the present invention, and the experimental results will be described in detail using examples.
하기 실험은 흑도라지 청의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 선발하여 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능검사 항목은 색(color), 맛(taste) 및 전반적인 기호도(overall acceptability)로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법(Liker scale)으로 실시하였다.In the experiment below, in order to compare the quality characteristics of black bellflower blue, graduate students from the Department of Food Science and Technology who were recognized for their suitability as inspectors were selected and trained for the purpose of this experiment, and then sensory evaluation was performed. The sensory test items were color, taste, and overall acceptability, which was evaluated as 9 points if very good and 1 point if very bad, using a 9-point Liker scale.
[비교예 1][Comparative Example 1]
비교예 1은 일반적인 청 제조방법으로 흑도라지, 조청, 증류수를 혼합하여 만든 흑도라지 청이다.Comparative Example 1 is a black bellflower blue prepared by mixing black bellflower, millet, and distilled water by a general method for producing blue.
[실시예 1][Example 1]
실시예 1은 본 발명의 흑도라지 청 제조방법을 바탕으로, 건조 목련꽃잎을 첨가하여 제조한 흑도라지 청이다. (증숙 건강 미첨가, 코팅 목련꽃잎 미첨가)Example 1 is a black bellflower blue prepared by adding dried magnolia petals based on the method for manufacturing black bellflower blue of the present invention. (No added steaming health, no added coated magnolia petals)
[실시예 2][Example 2]
실시예 2는 본 발명의 흑도라지 청 제조방법을 바탕으로, 증숙 건강을 첨가하여 제조한 흑도라지 청이다. (건조 목련꽃잎 미첨가, 코팅 목련꽃잎 미첨가)Example 2 is black bellflower blue prepared by adding steamed health on the basis of the method for producing black bellflower blue of the present invention. (Dried magnolia petals not added, coated magnolia petals not added)
[실시예 3][Example 3]
실시예 3은 본 발명의 흑도라지 청 제조방법을 바탕으로, 건조 목련꽃잎, 증숙 건강을 첨가하여 제조한 흑도라지 청이다. (코팅 목련꽃잎 미첨가)Example 3 is a black bellflower blue prepared by adding dried magnolia petals and steamed health based on the method for manufacturing black bellflower blue of the present invention. (No coating magnolia petals added)
[실시예 4][Example 4]
실시예 4는 본 발명의 흑도라지 청 제조방법을 바탕으로, 건조 목련꽃잎과 증숙 건강, 코팅 목련꽃잎을 첨가하여 제조한 흑도라지 청이다.Example 4 is a black bellflower blue prepared by adding dried magnolia petals, steamed health, and coated magnolia petals based on the method for manufacturing black bellflower blue of the present invention.
상기 표 1에 나타낸 바와 같이 비교예 1에 비하여 본 발명의 흑도라지 청 제조방법으로 제조한 흑도라지 청인 실시예 1 내지 4가 전반적으로 우수한 관능을 나타내었다.As shown in Table 1, compared to Comparative Example 1, Examples 1 to 4, which are black bellflower blue prepared by the method for producing black bellflower blue of the present invention, showed overall superior sensory function.
또한, 실시예 3 및 실시예 4의 경우 색, 맛, 전체적인 기호도가 가장 높게 나는 것을 알 수 있어, 본 발명의 흑도라지 청 제조방법으로 제조하는 것이 바람직함을 알 수 있다.In addition, in the case of Examples 3 and 4, it can be seen that the color, taste, and overall preference are the highest, so it can be seen that it is preferable to prepare by the method for producing black bellflower blue of the present invention.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.
S10. 도라지를 증숙한 후 건조시켜 흑도라지를 제조하는 제 1단계
S20. 목련꽃잎을 건조시켜 건조 목련꽃잎을 제조하는 제 2단계
S30. 건강을 증숙한 후 건조시켜 증숙 건강을 제조하는 제 3단계
S40. 상기 흑도라지, 건조 목련꽃잎, 증숙 건강과 생강, 마늘, 산조인, 대추, 감초, 조청을 혼합하여 혼합물을 제조하는 제 4단계
S50. 상기 혼합물에 증류수를 첨가한 후 가열하여 가열물을 제조하는 제 5단계
S60. 상기 가열물을 여과하여 여과액을 제조하는 제 6단계
S70. 상기 여과액을 중탕하여 청을 제조하는 제 7단계
S80. 상기 제조한 청에 코팅 목련꽃잎을 첨가하는 제 8단계S10. The first step of manufacturing black bellflower by steaming and drying the bellflower
S20. The second step of drying magnolia petals to produce dried magnolia petals
S30. The third stage of manufacturing steamed health by drying after steaming health
S40. The fourth step of preparing a mixture by mixing the black bellflower, dried magnolia petals, steamed health and ginger, garlic, sanjoin, jujube, licorice, and chocheong
S50. A fifth step of adding distilled water to the mixture and heating it to prepare a heated product
S60. A sixth step of preparing a filtrate by filtering the heated water
S70. The seventh step of preparing blue by boiling the filtrate
S80. Eighth step of adding coated magnolia petals to the prepared blue
Claims (5)
목련꽃잎을 건조시켜 건조 목련꽃잎을 제조하는 제 2단계;
건강을 증숙한 후 건조시켜 증숙 건강을 제조하는 제 3단계;
상기 흑도라지, 건조 목련꽃잎, 증숙 건강과 생강, 마늘, 산조인, 대추, 감초, 조청을 혼합하여 혼합물을 제조하는 제 4단계;
상기 혼합물에 증류수를 첨가한 후 가열하여 가열물을 제조하는 제 5단계;
상기 가열물을 여과하여 여과액을 제조하는 제 6단계;
상기 여과액을 중탕하여 청을 제조하는 제 7단계;를 포함하는 것을 특징으로 하는 흑도라지 청 제조방법A first step of producing black bellflower by steaming and drying the bellflower;
a second step of drying the magnolia petals to produce dried magnolia petals;
a third step of manufacturing steamed health by steaming and drying the health;
a fourth step of preparing a mixture by mixing the black bellflower, dried magnolia petals, steamed health and ginger, garlic, sanjoin, jujube, licorice, and wheatgrass;
a fifth step of adding distilled water to the mixture and heating to prepare a heated product;
a sixth step of filtering the heated water to prepare a filtrate;
A seventh step of preparing blue by boiling the filtrate; Black bellflower blue manufacturing method comprising the
상기 제 1단계의 흑도라지 제조는,
도라지를 9증9포하여 흑도라지를 제조하는 것을 특징으로 하는 흑도라지 청 제조방법The method of claim 1,
The black bellflower production of the first step is,
Black bellflower blue manufacturing method, characterized in that the black bellflower is produced by 9 packs of 9 bellflower paper
상기 제 3단계의 증숙 건강 제조는,
건강을 증숙한 후 건조시키는 단계를 2회 반복 실시하는 것을 특징으로 하는 흑도라지 청 제조방법The method of claim 1,
The third stage of steamed health manufacturing is,
Black bellflower blue manufacturing method, characterized in that the drying step is repeated twice after the health is matured
상기 제 4단계의 혼합물 제조는,
상기 흑도라지 40중량부에 대하여, 건조 목련꽃잎 20중량부, 증숙 건강 8중량부, 생강 8중량부, 마늘 8중량부, 산조인 7중량부, 대추 4중량부, 감초 4중량부, 조청 1중량부를 혼합한 것을 특징으로 하는 흑도라지 청 제조방법The method of claim 1,
Preparation of the mixture in the fourth step,
Based on 40 parts by weight of the black bellflower, dried magnolia petals 20 parts by weight, steamed health 8 parts by weight, ginger 8 parts by weight, garlic 8 parts by weight, sanjoin 7 parts by weight, jujube 4 parts by weight, licorice 4 parts by weight, Chocheong 1 part by weight Black bellflower blue manufacturing method, characterized in that it is mixed with
목련꽃잎을 건조시켜 건조 목련꽃잎을 제조하는 제 2단계;
건강을 증숙한 후 건조시켜 증숙 건강을 제조하는 제 3단계;
상기 흑도라지, 건조 목련꽃잎, 증숙 건강과 생강, 마늘, 산조인, 대추, 감초, 조청을 혼합하여 혼합물을 제조하는 제 4단계;
상기 혼합물에 증류수를 첨가한 후 가열하여 가열물을 제조하는 제 5단계;
상기 가열물을 여과하여 여과액을 제조하는 제 6단계;
상기 여과액을 중탕하여 청을 제조하는 제 7단계;
상기 제조한 청에 코팅 목련꽃잎을 첨가하는 제 8단계;를 포함하되,
상기 제 8단계의 코팅 목련꽃잎은,
목련꽃잎을 가압하여 착즙한 후 조청과 혼합한 목련꽃잎 조청액을 이용하여 목련꽃잎을 코팅한 것을 특징으로 하는 흑도라지 청 제조방법A first step of producing black bellflower by steaming and drying the bellflower;
a second step of drying the magnolia petals to produce dried magnolia petals;
a third step of manufacturing steamed health by steaming and drying the health;
a fourth step of preparing a mixture by mixing the black bellflower, dried magnolia petals, steamed health and ginger, garlic, sanjoin, jujube, licorice, and wheatgrass;
a fifth step of adding distilled water to the mixture and heating to prepare a heated product;
a sixth step of filtering the heated water to prepare a filtrate;
a seventh step of preparing blue by boiling the filtrate;
An eighth step of adding coated magnolia petals to the prepared blue;
The coated magnolia petals of the eighth step are,
A method for producing black bellflower, characterized in that after pressing and squeezing magnolia petals, the magnolia petals are coated using a magnolia petal coarsening solution mixed with the grain syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200099750A KR102385945B1 (en) | 2020-08-10 | 2020-08-10 | Manufacturing method of black balloon flower syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200099750A KR102385945B1 (en) | 2020-08-10 | 2020-08-10 | Manufacturing method of black balloon flower syrup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20220019394A true KR20220019394A (en) | 2022-02-17 |
| KR102385945B1 KR102385945B1 (en) | 2022-04-11 |
Family
ID=80493277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200099750A KR102385945B1 (en) | 2020-08-10 | 2020-08-10 | Manufacturing method of black balloon flower syrup |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102385945B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102436582B1 (en) * | 2022-03-15 | 2022-08-26 | (주)푸른신화 | A process for the preparation of Manufacturing method of bellflower syrup and the bellflower syrup prepared therefrom |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150094901A (en) * | 2014-02-12 | 2015-08-20 | 김명신 | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same |
| KR101934650B1 (en) * | 2017-09-29 | 2019-01-02 | 박연숙 | Manufacturing method of Ginger pill |
| KR101934329B1 (en) | 2018-05-30 | 2019-03-25 | 주식회사 보현 | Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby |
-
2020
- 2020-08-10 KR KR1020200099750A patent/KR102385945B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150094901A (en) * | 2014-02-12 | 2015-08-20 | 김명신 | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same |
| KR101934650B1 (en) * | 2017-09-29 | 2019-01-02 | 박연숙 | Manufacturing method of Ginger pill |
| KR101934329B1 (en) | 2018-05-30 | 2019-03-25 | 주식회사 보현 | Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102436582B1 (en) * | 2022-03-15 | 2022-08-26 | (주)푸른신화 | A process for the preparation of Manufacturing method of bellflower syrup and the bellflower syrup prepared therefrom |
| WO2023177094A1 (en) * | 2022-03-15 | 2023-09-21 | (주)푸른신화 | Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102385945B1 (en) | 2022-04-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410546B (en) | Composite plant beverage rich in anthocyanidin and preparation method thereof | |
| CN103444882A (en) | Dried bean curd sandwiched with peanut butter and preparation method thereof | |
| CN104171138A (en) | Fiveleaf gynostemma herb Fu brick tea and production method thereof | |
| KR102297181B1 (en) | Manufacturing method of black-red ginseng liquid using clay steamer and ginseng solution and manufactruing method of black-red ginseng by the same | |
| KR101380625B1 (en) | Method for producing red ginseng extract comprising medicinal herbs concentrate and plant extract | |
| KR102385945B1 (en) | Manufacturing method of black balloon flower syrup | |
| CN105432884A (en) | Lemon jasmine tea and making method thereof | |
| KR101853628B1 (en) | Preparation method of Nuroong-gi with red pepper | |
| CN112544744A (en) | Ganoderma lucidum black tea and preparation method thereof | |
| CN104106690A (en) | Barley tea juice blended buckwheat teabag and preparation method thereof | |
| KR20210106268A (en) | Black Platycodon using steaming, dry, high-pressure steaming and aging process and manufacturing method thereof | |
| CN103289859A (en) | Dragon fruit-momordica grosvenori compound type fruit wine and brewing method thereof | |
| CN105231355A (en) | Lotus root instant powder | |
| KR102284916B1 (en) | Manufacturing method of black balloon flower pill | |
| CN105558149A (en) | Manufacturing technology of lucid ganoderma white tea cake | |
| KR101119883B1 (en) | Manufacturing Method of Conventional Soybean Paste Using Leaf, Stem and Root Bark of Mulberry Tree | |
| CN104962441B (en) | A kind of production method of black rice kidney-tonifying sperm-generating health preserving wine | |
| CN103555533A (en) | Preparation method of blueberry low-alcohol potable spirit | |
| KR102323687B1 (en) | A manufacturing method of Paste containing Ginkgo nuts and Bellflower Root Extract | |
| KR102042931B1 (en) | Method for making vinegar using ginseng | |
| KR101557728B1 (en) | A manufacturing method of anti-obesity functional tea comprising fermented ginseng leaf, eucommia ulmoides and camellia sinensis and the anti-obesity functional tea manufactured by the method | |
| KR102199690B1 (en) | Bellflower preserved in honey and process for preparing thereof | |
| KR102074810B1 (en) | Manufacturing method for processed ginseng and processed ginseng manufactured by the same | |
| CN103445243A (en) | Technology and preparation method of persimmon-leaf composite health-care beverage | |
| KR102128836B1 (en) | Producing method of noodle using Phyllostachts Nigra and Phyllostachts Nigra noodle produced therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |