WO2023177094A1 - Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby - Google Patents

Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby Download PDF

Info

Publication number
WO2023177094A1
WO2023177094A1 PCT/KR2023/002231 KR2023002231W WO2023177094A1 WO 2023177094 A1 WO2023177094 A1 WO 2023177094A1 KR 2023002231 W KR2023002231 W KR 2023002231W WO 2023177094 A1 WO2023177094 A1 WO 2023177094A1
Authority
WO
WIPO (PCT)
Prior art keywords
bellflower
root
bellflower root
weight
cloth
Prior art date
Application number
PCT/KR2023/002231
Other languages
French (fr)
Korean (ko)
Inventor
김응복
Original Assignee
(주)푸른신화
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by (주)푸른신화 filed Critical (주)푸른신화
Publication of WO2023177094A1 publication Critical patent/WO2023177094A1/en

Links

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
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products

Definitions

  • the present invention relates to a method for producing bellflower root syrup, which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing the preference, and the bellflower root produced accordingly.
  • Representative respiratory diseases include colds, bronchitis, pneumonia, tuberculosis, lung cancer, and chronic bronchitis.
  • a typical and common symptom of the above respiratory diseases is coughing or phlegm.
  • Coughing is a phenomenon in which the air in the alveoli explodes out through the airway making a sound. It is a phenomenon that occurs mainly due to stimulation of the peripheral part of the vagus nerve, which is distributed in the airway mucosa of the throat, trachea, and bronchi, and excitement of the seawater center. Cough is roughly divided into dry and wet types. Dry cough is not accompanied by phlegm.
  • bronchitis can be caused by irritation caused by congestion or edema of the bronchial tubes in bronchitis, or it can be caused by stimulation of areas controlled by the vagus nerve other than the respiratory tract, and can be caused by irritating seawater or dry cough. Also called cough.
  • Habituation is accompanied by phlegm and is caused by stimulation of exudate due to inflammation of the bronchial tubes and lungs, and helps expel pathological secretions in the respiratory tract out of the body.
  • Coughing is originally considered an important defensive function that protects the lungs from invasion by harmful substances. However, if inflammation occurs in the airway, it becomes an irritation and coughing occurs as long as the disease continues. In this case, the original defensive meaning is lost and it appears as a symptom that bothers the patient.
  • Phlegm is a secretion from the respiratory tract that is spit out by coughing, and is also called phlegm or sputum. It is originally a protective substance for the airway mucosa, but due to the external environment or disease, its secretion increases or its concentration becomes thick in the case of asthma, which can become a cause of suffering. Phlegm can be divided into watery, mucus-like, pus-like, and blood-like in appearance. In cases of congestion in the lungs, such as pulmonary edema, a lot of watery, serous phlegm is produced.
  • asthma is a reversible obstructive airway disease with inflammatory changes as a histological characteristic. It is a disease that causes paroxysmal dyspnea, coughing, and sputum production due to reversible airway constriction.
  • the mechanism of occurrence is contraction or spasm of bronchial smooth muscle. It is caused by edema of the bronchial mucosa and increased mucus secretion, and bronchial smooth muscle contraction is the main mechanism.
  • the most influential theory known so far as the cause of airway constriction is that inhalation or ingestion of antigens causes hyperresponsiveness of the airway, resulting in extensive constriction of the airway.
  • Chronic asthma and allergic asthma known as these diseases, are known to be diseases that are prone to recurrence, and the pathogenesis of these diseases is known to be due to the risk of recurrence due to cytokines of immune cells and autoimmune factors.
  • bronchial diseases Due to the effects of rapid industrialization, air pollution problems are becoming more and more serious, and the resulting bronchial diseases are increasingly threatening human health.
  • therapies used to treat bronchial diseases have not yet achieved perfect results. These diseases not only cause pain as they progress acutely or chronically, but also have a high medical burden.
  • bellflower (Platycodon grandiflorus) is a perennial plant of the Campanulaceae family, with a main root of about 10 to 15 cm, a diameter of 1 to 3 cm, an irregular stem spot on the upper part, a grayish brown or milky white color, deep vertical wrinkles, and horizontal stems. It has skin and wrinkles. The quality is hard, but non-fibrous, so it breaks easily, has a slight odor, and is bitter in taste.
  • the main known pharmacological ingredient of bellflower root is triterpenoid saponin, which accounts for about 3% of the root.
  • saponins have antitussive, expectorant, sedative, analgesic, and antipyretic effects, anti-inflammatory effects on acute and chronic inflammation, and anti-ulcer effects. It is known to have an inhibitory effect on gastric juice secretion, an anticholinergic effect that lowers blood pressure by dilating blood vessels, a blood sugar lowering effect, and an improvement in cholesterol metabolism (Chem. Phram. Bull, 20, 1952, 1972; Chem. Pharm. Bull, 23). , 2965, 1975; J. Chem Soc, Perkin transI, 661, 1984; J. Pharm. Soc. Kor, 19, 164, 1975).
  • steroid compounds such as alpha-spinasterol, stickmast-7-enol, alpha-spinasterol glucoside, and polysaccharides such as inulin and betulin are also present in bellflower root. It is known to contain anti-diabetic activity (Journal of the Korean Society of Food Science and Technology, 39:701-707, 2007), lung cancer cell growth inhibitory activity (Journal of the Korean Society of Physiology and Pathology 17: 183-189, 2003), and immune-boosting activity (Journal of Pharmaceutical Sciences 42). : 382-387, 1998), oxidative stress protection effect on hepatocytes (Journal of Pharmaceutical Sciences 46: 466-471, 2002), and mutation inhibition effect (Journal of Korean Society of Food Science and Technology 33: 651-655, 2001).
  • bellflower root is difficult to store for a long period of time, the consumer range is limited to adults due to the bitter taste of bellflower root, and there is a unique stinging taste when consumed, making it difficult to consume it right away. am.
  • Korean Patent No. 10-1514918 Pear-bellflower root prepared using a mixture of bellflower root and pear and its manufacturing method refers to the manufacture of bellflower root extract by concentrating bellflower root extract, followed by pear and pear.
  • a method of manufacturing pear bellflower extract was proposed by adding honey at a specific ratio, but it still contains the problem of making it difficult to mix it in water or ingest it as is because the unique bitter taste of bellflower root becomes stronger during the process of concentrating the bellflower extract.
  • the technical problem to be solved by the present invention is to provide a method for producing bellflower root, which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing preference.
  • bellflower root prepared according to the above manufacturing method which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing preference. It is for this purpose.
  • the method for producing bellflower root includes the steps of (S1) repeating steaming and drying bellflower root to prepare red bellflower root, and then sealing it in a cloth wrap; (S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap; (S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with 100 parts by weight of bellflower root, then boiling and steeping in water; (S4) Putting 20 to 30 parts by weight of malt syrup into a cloth and boiling it in water for 100 parts by weight of bellflower root; (S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, then removing the seeds and sealing them in a cloth to prepare; (S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S1), barley rice sealed in a cloth wrap
  • step (S1) steaming and drying the bellflower root is repeated 4 to 6 times.
  • Schisandra chinensis and blackthorn fruit are added to 3 to 6 volumes of water and boiled over medium heat for 1 hour and 30 minutes to 2 hours and 30 minutes.
  • the malt salt is added to 5 to 8 volumes of water and boiled to brew.
  • step (S7) the electric rice cooker is kept warm for 8 to 10 hours.
  • step (S9) the fermentation broth is boiled until the volume reaches 1/3 to 1/2.
  • bellflower root produced according to the above production method is provided.
  • bellflower root produced according to the embodiment of the present invention has an excellent antibacterial effect against bacteria causing respiratory tract, and can be expected to have an excellent preventive effect against bronchial diseases and colds.
  • bellflower root prepared according to an aspect of the present invention can effectively alleviate the symptoms of people infected with Omicron, which is a recent epidemic.
  • bellflower root produced according to an aspect of the present invention has the advantage of enhancing the immunity strengthening effect compared to conventional bellflower root.
  • the unique bitter taste of bellflower root is reduced and the soft taste is increased, which can increase the preference of consumers of all ages, including the elderly and children.
  • the method for producing bellflower root includes the steps of (S1) repeating steaming and drying the bellflower root to produce red bellflower root, and then sealing it in a cloth to prepare it; (S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap; (S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with respect to 100 parts by weight of bellflower root, then boiling and steeping in water; (S4) putting 20 to 30 parts by weight of malt syrup in a cloth and boiling it in water for 100 parts by weight of bellflower root; (S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, removing the seeds, and sealing them in a cloth to prepare them; (S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth
  • configurations of the present invention are to be interpreted to the same extent not only by direct contact or connection, but also by contact or connection through other configurations between the configurations.
  • the present invention provides a method for producing bellflower root comprising the following steps:
  • step (S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S2), water in which Schisandra chinensis and blackthorn berries were soaked in the step (S3), and malt root in the step (S4) Putting water and jujubes sealed in a cloth in step (S5) into an electric rice cooker;
  • step (S8) squeezing the barley rice cloth from the fermented product cooled in step (S7), removing the contents, pulverizing the red bellflower root and jujube, and placing them in a pot together with the fermentation liquid;
  • the bellflower root of the present invention has an excellent antibacterial effect against bacteria causing respiratory tract and can be expected to have an excellent preventive effect against bronchial diseases and colds.
  • Step (S1) of the method for producing bellflower root of the present invention is a step of manufacturing red bellflower root, and is characterized in that steaming and drying bellflower root is repeated 4 to 6 times to produce red bellflower root, and then sealed in a cloth wrapper.
  • bellflower root is used, and there is no particular limitation.
  • Step (S2) of the method for producing bellflower paste of the present invention is a step of manufacturing barley rice, and is characterized by cooling the barley rice and then sealing it in a cloth.
  • the barley rice is good for strengthening immunity and preventing aging. This is because barley has an antioxidant effect that eliminates free radicals that accelerate aging.
  • the pantothenic acid contained in barley is effective for patients with stomach ulcers, and because it is rich in unsaturated fatty acids, it can prevent colon cancer and other diseases by expelling carcinogens out of the body.
  • the bitter taste of the bellflower root can be reduced and a soft texture can be given by adding it after cooking the rice using the barley rice.
  • the barley rice is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of red bellflower. At this time, if the barley rice is used in an amount of less than 5 parts by weight, it is difficult to reduce the bitter taste of the bellflower root, and if the barley rice is used in an amount exceeding 10 parts by weight, there is a risk that the bellflower root may become dry.
  • Step (S3) of the method for producing bellflower root of the present invention is a step of boiling and infusing Schisandra chinensis and blackthorn fruits in water. Put Schisandra chinensis and wildflowers in 3 to 6 volumes of water and cook over medium heat for 1 hour and 30 minutes to 2 hours. It is characterized by boiling and steeping for 30 minutes.
  • Schisandra chinensis was named so because it has five tastes (sour, salty, spicy, bitter, and sweet), and has been used as a tonic for thousands of years, and as a drink that relaxes the nerves and clears the head.
  • Schisandra chinensis is rich in minerals such as vitamin C, calcium, and iron, and contains lignan compounds, plant estrogen, which have been shown to have various antioxidant effects.
  • the rose tree (Rosamultiflora) is effective when the elderly have difficulty urinating, when the whole body is swollen, when there is forgetfulness, insomnia, dreams, fatigue, and decreased sexual function. It is used for boils and ulcers, and is also effective in increasing appetite and improving stamina. Additionally, it expands coronary arteries, improves fat and protein metabolism in the body, and inhibits the formation of atherosclerosis. It is also used as a laxative, intestinal toxin, constipation, and nephritis.
  • the bitter taste of the bellflower root can be reduced while giving a sweet and refreshing taste.
  • 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackberry are used in combination with 100 parts by weight of bellflower root.
  • the amount of Schisandra chinensis and wild rose fruit is less than the above range, it is difficult to reduce the bitter taste of bellflower root syrup, and if the amount of Schisandra chinensis and wild rose fruit is greater than the above range, there is a risk that bellflower root syrup may become too sweet and sour.
  • Step (S4) of the method for producing bellflower root of the present invention is a step of putting the malt syrup in a cloth, boiling it in water, and steeping it. It is characterized by putting the malt root in 5 to 8 volumes of water, boiling it, and steeping it.
  • the malt extract is an ingredient used in the production of bellflower root and plays a role in imparting sweetness to the bellflower root.
  • the seaweed is used in an amount of 20 to 30 parts by weight based on 100 parts by weight of bellflower root.
  • the malt syrup is used in an amount of less than 20 parts by weight, it is difficult to add sweetness to the bellflower root, and if the malt salt is used in an amount exceeding 30 parts by weight, there is a risk that the bellflower root will be too sweet.
  • Step (S5) of the method for producing bellflower root of the present invention is a step of preparing jujubes, which is characterized by soaking the jujubes in water, removing the seeds, and sealing them in a cloth.
  • Jujubes have a strong sweet taste and contain about 10 to 42% of soluble sugars.
  • the main sugars are fructose, glucose, and sucrose, and they contain various flavor components.
  • oriental medicine it has been used as a herbal medicine for digestion, laxative, and tonic.
  • dried ripe jujubes are known to reduce fever, dilute stool, eliminate constipation, and stop coughing, and have detoxifying, neutralizing, and anti-inflammatory functions. It has the effect of strengthening the weak constitution, making it a very suitable food for protecting the health of modern people suffering from environmental hormones, instant foods, and preservatives, and for restoring the unique aesthetic sense of our people.
  • the bitter taste of the bellflower root can be reduced and the soft taste can be increased.
  • the jujube is used in an amount of 4 to 5 parts by weight based on 100 parts by weight of bellflower root. At this time, if the jujube is used in an amount of less than 4 parts by weight, it is difficult to reduce the bitter taste of the bellflower root, and if the jujube is used in an amount exceeding 5 parts by weight, there is a risk that the bellflower root may become too sweet and bitter.
  • Step (S6) of the method for producing bellflower root of the present invention is the step of putting the water in which the red bellflower, barley rice, Schisandra chinensis, and black rose fruit, the water in which the malt root is steeped, and the jujube are placed in an electric rice cooker.
  • Step (S7) of the method for producing bellflower root of the present invention is characterized in that the electric rice cooker containing the above mixture is fermented by maintaining the mixture at heat for preferably 8 to 10 hours and then cooled.
  • the warming time is less than 8 hours, fermentation does not occur and the bitter taste of bellflower root is not reduced. If the warming time exceeds 10 hours, fermentation is excessive and there is a risk of lowering the preference.
  • Step (S8) of the method for producing bellflower root of the present invention is a step of squeezing the barley rice from the cooled fermented product, removing the contents, crushing the red bellflower root and jujube, and putting them in a pot together with the fermentation broth.
  • the texture and taste of bellflower root can be increased by grinding and using the fermented red bellflower root and jujube.
  • Step (S9) of the method for producing bellflower root of the present invention is a step of producing bellflower root by boiling and cooling the fermented broth.
  • the fermentation broth is boiled until the volume reaches 1/3 to 1/2. At this time, if the fermented broth is boiled in a volume smaller than 1/3, the bellflower root syrup may be too thick and it may be burdensome to taste, and if the fermented broth is boiled in a volume larger than 1/2, the bellflower root syrup may be too soft and the preference may be reduced. There are concerns.
  • the present invention provides bellflower root prepared according to the above production method.
  • bellflower root prepared according to the present invention has an excellent antibacterial effect against respiratory bacteria, so not only can it be expected to have an excellent preventive effect against bronchial diseases and colds, but it can also effectively alleviate the symptoms of people with Omicron infection, which is a recent trend.
  • the bellflower root according to the present invention has the advantage of enhancing the immunity strengthening effect compared to the conventional bellflower root.
  • bellflower root's unique bitter taste will be reduced and its soft taste will increase, increasing the preference of consumers of all ages, including the elderly and children.
  • the contents of the Yeotjilgeum and Barley Rice Bojagi are crushed and the contents are squeezed out, and the contents of the Red Bellflower and Jujube are mixed and crushed repeatedly to make them fine and placed in a pot. Then, the fermented mixture is placed in the pot together and 3.5 kg. It was boiled until it reached a boil and the bellflower root was made.
  • Bellflower root was prepared in the same manner as in Example 1, except that the bellflower root was used as is without steaming and drying.
  • Bellflower extract was prepared in the same manner as in Example 1, except that water soaked in Schisandra chinensis and wild rose fruit was not used.
  • Bellflower root was prepared in the same manner as in Example 1, except that the ripening was performed for 5 hours.
  • test method used was a 5-point comparative scale, with scores of 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added up.
  • the arithmetic mean value was calculated.
  • the bellflower root prepared in Example 1 had very high aroma, taste, color, appearance, and overall preference compared to the bellflower root of Comparative Examples 1 to 4. Specifically, it was found that the bitter taste of bellflower root produced according to the present invention was reduced and the soft taste was increased, greatly improving the preference.
  • the antibacterial effect against bacteria that cause respiratory diseases was measured, and the strains used were Streptococcus pyrogenes KCTC 19615, Klebsiella pneumonia KCTC 2246, and Staphylococcus aureus. aureus KCTC 1621) and Corynebacterium diphtheriae (Corynebacterium diphtheriae KCTC 3075) strains were used, and the strains were obtained from the Microbial Resource Center of the Korea Research Institute of Bioscience and Biotechnology. Each strain was inoculated into NB (nutrient broth) medium and cultured at 35°C, and then the bacterial culture solution diluted with sterilized water to a concentration of 102 CFU/mL was used.
  • NB nutrient broth
  • RAW264.7 macrophages were dispensed into a 24-well plate at 5
  • cytokines IL-6, TNF- ⁇ , GM-CSF, and IL-1 ⁇ contained in the supernatant were measured using enzyme-linked immunosorbent assay (ELISA).
  • the primary antibody (capture antibody) was diluted in coating solution (0.1 M sodium carbonate, pH 9.5) and dispensed at 100 ⁇ l/well into the plate-bottom micro-well, incubated overnight at 4°C, and then washed with washing solution (0.05% Washed with Tween 20/PBS).
  • coating solution 0.1 M sodium carbonate, pH 9.5
  • the washed microwells were blocked with PBS containing 10% FBS, and the culture supernatant collected in the experiment was diluted at an appropriate ratio and dispensed into each well to react at room temperature.
  • bronchial symptoms such as coughing and phlegm, targeting academy instructors and salespeople whose occupations require a lot of neck use (among them, acute bronchitis, chronic bronchitis, infectious bronchitis, catarrhal bronchitis, purulent bronchitis, Patients (including patients suffering from obstructive bronchitis, ulcerative bronchitis, infiltrative bronchitis, asthma, and bronchial tuberculosis) were selected and administered 12 g of the bellflower root of Example 1 and the bellflower root of Comparative Examples 1 to 4, respectively, once a day. Ingested.
  • the level was divided into 5 levels: 5-complete improvement, 4-substantial improvement, 3-moderate improvement, 2-slight improvement, and 1-no improvement.
  • the improvement effect was evaluated, and the average values are shown in Table 4 below.
  • the concentration of NO was measured using the Griess reagent as the nitrite oxide concentration in the culture medium.
  • RAW 264.7 cells were adjusted to 5 ⁇ 10 4 cells/mL using DMEM medium, then inoculated into a 96-well plate and cultured in an incubator at 37°C and 5% CO2 for 24 hours.
  • the sample dilution was treated for 1 hour, treated with 0.1 ⁇ g/mL LPS, and cultured for 24 hours. After obtaining the supernatant of the culture, it was reacted with Greek reagent, and the absorbance was measured and calculated at 540 nm using a spectrophotometer.
  • Example 1 As shown in Table 6, the bellflower root treatment of Example 1 showed a higher amount of NO production compared to the bellflower root of other Comparative Examples 1 to 4.
  • NO is an important signaling substance that acts as a defense against foreign substances in the immune system and is known to regulate the body's immune response. It was confirmed that bellflower root of Example 1 can increase immune function.
  • the bellflower root prepared in Example 1 and Comparative Examples 1 to 4 were stored under refrigerated conditions at 7 to 10°C, and samples were collected at intervals of one month to investigate changes in microbial quality in the bellflower root.
  • Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed.
  • Bellflower extract prepared according to the above-described examples has an excellent antibacterial effect against respiratory bacteria, and has an excellent preventive effect on bronchial diseases and colds. It is good for human health by effectively alleviating the symptoms of those infected with Omicron, a recent trend. It offers very beneficial advantages.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

A method for preparing Platycodon grandiflorus syrup, according to an embodiment of the present invention, comprises the steps of: adding, into an electric rice cooker, red Platycodon grandiflorus wrapped in a linen cloth, barley rice wrapped in a linen cloth, soaked water of schizandra berries and Rosa multiflora fruits, soaked malt water, and jujube wrapped in a linen cloth; fermenting the contents while the electric rice cooker is kept warm, and then cooling same; squeezing the barley rice-containing linen cloth among the cooled fermented products, and then taking out the contents, pulverizing red Platycodon grandiflorus and jujube, and putting them in a pot together with the fermented liquid; and boiling down and cooling the fermented liquid, thereby completing the preparation of Platycodon grandiflorus syrup.

Description

도라지청의 제조방법 및 이에 따라 제조된 도라지청Manufacturing method of Dorajicheong and Dorajicheong manufactured accordingly
본 발명은 기관지 질병 및 감기에 탁월한 예방효과를 가지면서도 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 기호도가 증대된 도라지청의 제조방법 및 이에 따라 제조된 도라지청에 관한 것이다.The present invention relates to a method for producing bellflower root syrup, which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing the preference, and the bellflower root produced accordingly.
호흡기질환으로는 감기, 기관지염, 폐렴, 결핵, 폐암 및 만성기관지염 등이 대표적이다. 상기 호흡기질환들의 대표적이면서도 공통적으로 보이는 증상이 바로 기침 또는 가래가 발생하는 것이다. 기침은 폐포 내의 공기가 기도를 통하여 폭발적으로 소리를 내며 튀어나오는 현상으로서, 주로 목, 기관, 기관지 등의 기도점막에 분포되어 있는 미주신경의 말초가 자극을 받아 해수 중추가 흥분됨으로써 일어나는 현상이다. 기침은 건성과 습성으로 대별되는바, 건성은 가래를 동반하지 않는 것인데, 기관지염에서 기관지의 충혈, 부종 등에 의한 자극으로 일어나는 것과 기도 이외의 미주신경 지배 영역의 자극으로 일어나는 것이 있으며, 자극성 해수 또는 마른 기침이라고도 한다. 습성은 가래를 동반하는 것으로 기관지와 폐의 염증에 의한 삼출액(出液)의 자극으로 일어나며, 기도 내의 병적 분비물을 몸 밖으로 배출하는데 도움이 된다. 기침은 원래 폐를 유해물질의 침입으로부터 방어하는 중요한 방어기능으로 간주된다. 그러나 기도에 염증 등이 생기면 그 자체가 자극이 되어 질병이 계속되는 한 기침이 일어난다. 이렇게 되면 이미 본래의 방어적인 의미는 사라지고 환자를 괴롭히는 증세로 나타난다. 치료는 기침을 유발하는 원인부터 제거해야 하지만, 빈발하는 기침을 억제하기 위하여 안정을 취하고, 방안을 따뜻하게 하며, 코로 호흡하여 자극을 피하도록 하는 것이다. 가래는 기침에 의하여 뱉아 낸 기도의 분비물로서, 담(痰) 또는 객담(喀痰)이라고도 한다. 원래는 기도 점막의 보호물질이지만, 외부환경 또는 질병으로 말미암아 분비량이 많아지거나 천식의 경우 농도가 짙어져서 고통을 받는 한 원인이 되는 수가 있다. 가래는 외관상 물 같은 것, 점액성인 것, 고름 모양인 것, 혈액이 섞인 것 등으로 나눌 수 있다. 폐수종과 같이 폐에 울혈이 생긴 경우에는 묽은 장액성 가래가 많이 나오고, 기관지염, 폐결핵, 폐렴의 초기에는 점액성, 기관지 확장증, 폐농양, 폐괴저 등에서는 고름 모양의 가래가 나온다.Representative respiratory diseases include colds, bronchitis, pneumonia, tuberculosis, lung cancer, and chronic bronchitis. A typical and common symptom of the above respiratory diseases is coughing or phlegm. Coughing is a phenomenon in which the air in the alveoli explodes out through the airway making a sound. It is a phenomenon that occurs mainly due to stimulation of the peripheral part of the vagus nerve, which is distributed in the airway mucosa of the throat, trachea, and bronchi, and excitement of the seawater center. Cough is roughly divided into dry and wet types. Dry cough is not accompanied by phlegm. It can be caused by irritation caused by congestion or edema of the bronchial tubes in bronchitis, or it can be caused by stimulation of areas controlled by the vagus nerve other than the respiratory tract, and can be caused by irritating seawater or dry cough. Also called cough. Habituation is accompanied by phlegm and is caused by stimulation of exudate due to inflammation of the bronchial tubes and lungs, and helps expel pathological secretions in the respiratory tract out of the body. Coughing is originally considered an important defensive function that protects the lungs from invasion by harmful substances. However, if inflammation occurs in the airway, it becomes an irritation and coughing occurs as long as the disease continues. In this case, the original defensive meaning is lost and it appears as a symptom that bothers the patient. Treatment is to first remove the cause of coughing, but to suppress frequent coughing, rest, warm the room, and breathe through the nose to avoid irritation. Phlegm is a secretion from the respiratory tract that is spit out by coughing, and is also called phlegm or sputum. It is originally a protective substance for the airway mucosa, but due to the external environment or disease, its secretion increases or its concentration becomes thick in the case of asthma, which can become a cause of suffering. Phlegm can be divided into watery, mucus-like, pus-like, and blood-like in appearance. In cases of congestion in the lungs, such as pulmonary edema, a lot of watery, serous phlegm is produced. In the early stages of bronchitis, pulmonary tuberculosis, and pneumonia, mucous-like phlegm is produced, and in cases of bronchiectasis, lung abscess, and lung gangrene, pus-like phlegm is produced.
호흡기질환 환자들로부터 분리되는 병원성 박테리아로서 이를 치료하기 위해 페니실린, β-락탐(β-lactam)과 같은 광범위 항생제가 사용되고 있으나, 무분별한 항생제의 남용으로 β-락타마아제(β-lactamase)와 같은 내성 물질을 생성하는 항생제 내성 균주가 생기는 것으로 알려져 있다.It is a pathogenic bacteria isolated from patients with respiratory diseases. To treat it, broad-spectrum antibiotics such as penicillin and β-lactam are used, but due to indiscriminate overuse of antibiotics, resistance such as β-lactamase is developed. It is known that antibiotic-resistant strains that produce substances arise.
한편, 기관지 질환 중 천식은 염증성 변화를 조직학적 특성으로 하는 가역적 폐색성 기도질환으로서 가역적인 기도수축에 의해 발작적 호흡곤란, 기침, 객담 등을 나타내는 질환으로, 그 발생 기전은 기관지 평활근의 수축이나 경련, 기관지점막의 부종과 점액 분비 증가에 의해서 일어나며 이 중에서도 기관지 평활근 수축이 주된 발생 기전이다. 기도 수축을 일으키는 원인으로 지금까지 알려진 가장 유력한 학설은 항원의 흡입, 섭취로 인해 기도의 과민반응이 유발되어 기도가 광범위하게 수축된다는 것이다. 그 외 호흡기의 감염, SO₂, 중금속, 석면, 분진 등으로 오염된 공기나 자극성 기체의 흡입, 기후의 급격한 변화, 심리적 자극, 내분비계의 이상, 자율신경계의 이상, 신체운동, β-수용체 차단설 등을 등 수 있다. 본 질환으로 알려진 만성 천식 및 알레르기성 천식은 재발이 잘되는 질환으로 알려져 있으며, 이 질환들은 면역세포의 사이토카인(cytokine)에 의한 재발 위험과 자가면역에 의한 요인에 기인한 발병 기전이 알려져 있다. Meanwhile, among bronchial diseases, asthma is a reversible obstructive airway disease with inflammatory changes as a histological characteristic. It is a disease that causes paroxysmal dyspnea, coughing, and sputum production due to reversible airway constriction. The mechanism of occurrence is contraction or spasm of bronchial smooth muscle. It is caused by edema of the bronchial mucosa and increased mucus secretion, and bronchial smooth muscle contraction is the main mechanism. The most influential theory known so far as the cause of airway constriction is that inhalation or ingestion of antigens causes hyperresponsiveness of the airway, resulting in extensive constriction of the airway. In addition, respiratory infections, inhalation of air or irritating gases contaminated with SO₂, heavy metals, asbestos, dust, etc., sudden changes in climate, psychological stimulation, abnormalities in the endocrine system, abnormalities in the autonomic nervous system, physical exercise, and β-receptor blocking theory. You can turn your back. Chronic asthma and allergic asthma, known as these diseases, are known to be diseases that are prone to recurrence, and the pathogenesis of these diseases is known to be due to the risk of recurrence due to cytokines of immune cells and autoimmune factors.
급속한 산업화의 영향으로 갈수록 대기 오염문제가 심각하게 대두되고 있으며, 이로 인하여 발생하는 기관지 질환 문제는 인류의 건강을 점점 더 위협하고 있다. 그러나 기관지 질환 치료를 목적으로 사용하는 요법은 아직 완벽한 성과를 거두지는 못하고 있는 형편이다. 이러한 질환은 급성 또는 만성으로 진행됨에 따르는 고통뿐만 아니라 의료부담도 높은 편이다.Due to the effects of rapid industrialization, air pollution problems are becoming more and more serious, and the resulting bronchial diseases are increasingly threatening human health. However, therapies used to treat bronchial diseases have not yet achieved perfect results. These diseases not only cause pain as they progress acutely or chronically, but also have a high medical burden.
한편, 도라지(Platycodon grandiflorus)는 초롱꽃과(Campanulaceae)의 다년생 식물로 주근이 10~15cm 내외이고, 지름은 1~3cm이며, 윗부분에는 불규칙한 줄기 자리가 있고, 회갈색 또는 유백색이며 세로 주름이 깊고, 가로로는 피목(皮目)과 주름이 있다. 질은 단단하나 비섬유성으로 파절이 쉽고 약간의 냄새가 나며 맛은 아리다. 알려진 도라지의 주요 약리 성분은 트리테르페노이드계 사포닌으로써 뿌리의 약 3%를 차지하며, 이러한 사포닌은 진해, 거담작용, 진정, 진통, 해열효과, 급성이나 만성 염증에 대한 항염증 작용, 항궤양 및 위액 분비억제 작용, 혈관을 확장하여 혈압을 낮추는 항콜린작용, 혈당강하작용, 콜레스테롤 대사 개선작용 등이 있는 것으로 알려져 있다(Chem. Phram. Bull, 20,1952, 1972; Chem. Pharm. Bull, 23, 2965, 1975; J. Chem Soc, Perkin transⅠ, 661, 1984; J. Pharm. Soc. Kor, 19, 164, 1975). 또한, 알파-스피나스테롤(α-spinasterol), 스티크마스트-7-엔올, 알파-스피나 스테롤 글루코시드 등과 같은 스테로이드계 화합물과 이눌린(Inulin), 베툴린(betulin)과 같은 다당류도 도라지에 포함된 것으로 알려져 있으며, 항당뇨 활성(한국식품과학회지, 39:701-707, 2007), 폐암세포 성장억제활성(동의생리병리학회지 17: 183-189, 2003), 면역 증강활성(약학회지 42: 382-387,1998), 간세포의 산화적 스트레스 보호효과(약학회지 46: 466-471, 2002) 및 돌연변이 억제효과(한국식품과학회지 33: 651-655, 2001) 등이 보고되어 있다.Meanwhile, bellflower (Platycodon grandiflorus) is a perennial plant of the Campanulaceae family, with a main root of about 10 to 15 cm, a diameter of 1 to 3 cm, an irregular stem spot on the upper part, a grayish brown or milky white color, deep vertical wrinkles, and horizontal stems. It has skin and wrinkles. The quality is hard, but non-fibrous, so it breaks easily, has a slight odor, and is bitter in taste. The main known pharmacological ingredient of bellflower root is triterpenoid saponin, which accounts for about 3% of the root. These saponins have antitussive, expectorant, sedative, analgesic, and antipyretic effects, anti-inflammatory effects on acute and chronic inflammation, and anti-ulcer effects. It is known to have an inhibitory effect on gastric juice secretion, an anticholinergic effect that lowers blood pressure by dilating blood vessels, a blood sugar lowering effect, and an improvement in cholesterol metabolism (Chem. Phram. Bull, 20, 1952, 1972; Chem. Pharm. Bull, 23). , 2965, 1975; J. Chem Soc, Perkin transⅠ, 661, 1984; J. Pharm. Soc. Kor, 19, 164, 1975). In addition, steroid compounds such as alpha-spinasterol, stickmast-7-enol, alpha-spinasterol glucoside, and polysaccharides such as inulin and betulin are also present in bellflower root. It is known to contain anti-diabetic activity (Journal of the Korean Society of Food Science and Technology, 39:701-707, 2007), lung cancer cell growth inhibitory activity (Journal of the Korean Society of Physiology and Pathology 17: 183-189, 2003), and immune-boosting activity (Journal of Pharmaceutical Sciences 42). : 382-387, 1998), oxidative stress protection effect on hepatocytes (Journal of Pharmaceutical Sciences 46: 466-471, 2002), and mutation inhibition effect (Journal of Korean Society of Food Science and Technology 33: 651-655, 2001).
그러나, 이러한 도라지는 상기한 약리 효능에도 불구하고, 장기간 보관이 곤란하고, 도라지의 쓴맛으로 인해 소비자 영역대가 성인층으로 한정되어 있고, 섭취 시 특유의 아린 맛이 존재하여 바로 섭취하기에 어려움이 있는 실정이다.However, despite the above-mentioned pharmacological efficacy, bellflower root is difficult to store for a long period of time, the consumer range is limited to adults due to the bitter taste of bellflower root, and there is a unique stinging taste when consumed, making it difficult to consume it right away. am.
본 발명과 관련된 선행기술로, 한국등록특허 제10-1514918호(도라지와 배의 혼합물을 이용하여 제조된 배-도라지청 및 이의 제조방법)는 도라지 추출액을 농축하여 도라지청을 제조한 후 배와 꿀을 특정 비율로 첨가하여 배도라지청을 제조하는 방법을 제안하였으나, 도라지 추출액을 농축하는 과정에서 도라지 특유의 아린 맛이 강해지기 때문에 물에 타거나 그대로 섭취하기에 어려운 문제점을 여전히 내포하고 있다.As a prior art related to the present invention, Korean Patent No. 10-1514918 (Pear-bellflower root prepared using a mixture of bellflower root and pear and its manufacturing method) refers to the manufacture of bellflower root extract by concentrating bellflower root extract, followed by pear and pear. A method of manufacturing pear bellflower extract was proposed by adding honey at a specific ratio, but it still contains the problem of making it difficult to mix it in water or ingest it as is because the unique bitter taste of bellflower root becomes stronger during the process of concentrating the bellflower extract.
본 발명에서 해결하고자 하는 기술적 과제는 기관지 질병 및 감기에 탁월한 예방 효과를 가지면서도 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 기호도가 증대된 도라지청의 제조방법을 제공하기 위한 것이다.The technical problem to be solved by the present invention is to provide a method for producing bellflower root, which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing preference.
또한, 본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 기관지 질병 및 감기에 탁월한 예방 효과를 가지면서도 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 기호도가 증대된 도라지청을 제공하기 위한 것이다.In addition, another technical problem to be solved by the present invention is to provide bellflower root prepared according to the above manufacturing method, which has an excellent preventive effect against bronchial diseases and colds, while reducing the unique bitter taste of bellflower root and increasing the soft taste, thereby increasing preference. It is for this purpose.
상기한 기술적 과제를 해결하기 위하여, 본 발명의 일 양태에 따른 도라지청의 제조방법은 (S1) 도라지를 쪄서 말리기를 반복하여 홍도라지를 제조한 다음 베보자기에 봉하여 준비하는 단계; (S2) 상기 도라지 100 중량부에 대하여 5 내지 10 중량부의 보리쌀로 밥을 지어 식힌 후 베보자기에 봉하여 준비하는 단계; (S3) 상기 도라지 100 중량부에 대하여 1 내지 2 중량부의 오미자 및 0.5 내지 1 중량부의 찔레열매를 혼합한 다음 물에 넣고 끓여서 우려내는 단계; (S4) 상기 도라지 100 중량부에 대하여 20 내지 30 중량부의 엿질금을 베보자기에 넣고 물에 넣고 끓여서 우려내는 단계; (S5) 상기 도라지 100 중량부에 대하여 4 내지 5 중량부의 대추를 물에 불린 다음 씨를 빼고 베보자기에 봉하여 준비하는 단계; (S6) 상기 단계 (S1)에서 베보자기에 봉한 홍도라지, 상기 단계 (S2)에서 베보자기에 봉한 보리밥, 상기 단계 (S3)에서 오미자 및 찔레열매를 우린 물, 상기 단계 (S4)에서 엿질금 우린 물, 상기 단계 (S5)에서 베보자기에 봉한 대추를 전기밥솥에 넣는 단계; (S7) 전기밥솥을 보온으로 유지하여 내용물을 발효시킨 다음 식히는 단계; (S8) 상기 단계 (S7)에서 식힌 발효물에서 보리밥 베보자기를 짜낸 후 내용물을 빼내고, 홍도라지와 대추는 분쇄하여 발효액과 함께 냄비에 넣는 단계; 및 (S9) 상기 발효액을 달이고 식혀서 도라지청을 제조하는 단계를 포함한다.In order to solve the above-described technical problem, the method for producing bellflower root according to one aspect of the present invention includes the steps of (S1) repeating steaming and drying bellflower root to prepare red bellflower root, and then sealing it in a cloth wrap; (S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap; (S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with 100 parts by weight of bellflower root, then boiling and steeping in water; (S4) Putting 20 to 30 parts by weight of malt syrup into a cloth and boiling it in water for 100 parts by weight of bellflower root; (S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, then removing the seeds and sealing them in a cloth to prepare; (S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S2), water in which Schisandra chinensis and blackthorn berries were soaked in the step (S3), and malt root in the step (S4) Putting water and jujubes sealed in a cloth in step (S5) into an electric rice cooker; (S7) maintaining the electric rice cooker at insulation temperature to ferment the contents and then cooling them; (S8) squeezing the barley rice cloth from the fermented product cooled in step (S7), removing the contents, pulverizing the red bellflower root and jujube, and placing them in a pot together with the fermentation liquid; And (S9) includes the step of preparing bellflower root by boiling and cooling the fermented broth.
바람직하게, 상기 단계 (S1)에서 도라지를 쪄서 말리기를 4 내지 6번 반복하는 것을 특징으로 한다.Preferably, in step (S1), steaming and drying the bellflower root is repeated 4 to 6 times.
바람직하게, 상기 단계 (S3)에서 오미자 및 찔레열매를 3 내지 6 부피배의 물에 넣고 중불로 1시간 30분 내지 2시간 30분 동안 끓여서 우려내는 것을 특징으로 한다.Preferably, in the step (S3), Schisandra chinensis and blackthorn fruit are added to 3 to 6 volumes of water and boiled over medium heat for 1 hour and 30 minutes to 2 hours and 30 minutes.
바람직하게, 상기 단계 (S4)에서 엿질금을 5 내지 8 부피배의 물에 넣고 끓여서 우려내는 것을 특징으로 한다.Preferably, in the step (S4), the malt salt is added to 5 to 8 volumes of water and boiled to brew.
바람직하게, 상기 단계 (S7)에서 전기밥솥을 8 내지 10시간 동안 보온으로 유지하는 것을 특징으로 한다.Preferably, in step (S7), the electric rice cooker is kept warm for 8 to 10 hours.
바람직하게, 상기 단계 (S9)에서 발효액을 1/3 내지 1/2의 부피가 될 때까지 달이는 것을 특징으로 한다.Preferably, in step (S9), the fermentation broth is boiled until the volume reaches 1/3 to 1/2.
본 발명의 다른 양태에 있어서, 상기한 다른 기술적 과제를 해결하기 위하여, 상기 제조방법에 따라 제조된 도라지청이 제공된다.In another aspect of the present invention, in order to solve the other technical problems described above, bellflower root produced according to the above production method is provided.
이상과 같이, 본 발명의 양태에 따라 제조된 도라지청은 호흡기 유발 세균에 대한 항균 효과가 우수하여 기관지 질병 및 감기에 탁월한 예방 효과를 기대할 수 있다.As described above, bellflower root produced according to the embodiment of the present invention has an excellent antibacterial effect against bacteria causing respiratory tract, and can be expected to have an excellent preventive effect against bronchial diseases and colds.
또한, 본 발명의 양태에 따라 제조된 도라지청은 최근 유행인 오미크론 감염자의 증상을 효과적으로 경감시킬 수 있다. In addition, bellflower root prepared according to an aspect of the present invention can effectively alleviate the symptoms of people infected with Omicron, which is a recent epidemic.
또한, 본 발명의 양태에 따라 제조된 도라지청은 종래의 도라지청에 비해 면역력 강화 효과가 증진되는 이점이 있다. 또한, 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 노약자나 어린이를 비롯한 전 연령의 소비자들의 기호도를 높일 수 있다.In addition, bellflower root produced according to an aspect of the present invention has the advantage of enhancing the immunity strengthening effect compared to conventional bellflower root. In addition, the unique bitter taste of bellflower root is reduced and the soft taste is increased, which can increase the preference of consumers of all ages, including the elderly and children.
본 발명의 실시를 위한 최선의 형태로서, 도라지청의 제조방법은 (S1) 도라지를 쪄서 말리기를 반복하여 홍도라지를 제조한 다음 베보자기에 봉하여 준비하는 단계와; (S2) 상기 도라지 100 중량부에 대하여 5 내지 10 중량부의 보리쌀로 밥을 지어 식힌 후 베보자기에 봉하여 준비하는 단계와; (S3) 상기 도라지 100 중량부에 대하여 1 내지 2 중량부의 오미자 및 0.5 내지 1 중량부의 찔레열매를 혼합한 다음 물에 넣고 끓여서 우려내는 단계와; (S4) 상기 도라지 100 중량부에 대하여 20 내지 30 중량부의 엿질금을 베보자기에 넣고 물에 넣고 끓여서 우려내는 단계와; (S5) 상기 도라지 100 중량부에 대하여 4 내지 5 중량부의 대추를 물에 불린 다음 씨를 빼고 베보자기에 봉하여 준비하는 단계와; (S6) 상기 단계 (S1)에서 베보자기에 봉한 홍도라지, 상기 단계 (S2)에서 베보자기에 봉한 보리밥, 상기 단계 (S3)에서 오미자 및 찔레열매를 우린 물, 상기 단계 (S4)에서 엿질금 우린 물, 상기 단계 (S5)에서 베보자기에 봉한 대추를 전기밥솥에 넣는 단계와; (S7) 전기밥솥을 보온으로 유지하여 내용물을 발효시킨 다음 식히는 단계와; (S8) 상기 단계 (S7)에서 식힌 발효물에서 보리밥 베보자기를 짜낸 후 내용물을 빼내고, 홍도라지와 대추는 분쇄하여 발효액과 함께 냄비에 넣는 단계와; (S9) 상기 발효액을 달이고 식혀서 도라지청을 제조하는 단계를 포함한다.As the best form for carrying out the present invention, the method for producing bellflower root includes the steps of (S1) repeating steaming and drying the bellflower root to produce red bellflower root, and then sealing it in a cloth to prepare it; (S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap; (S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with respect to 100 parts by weight of bellflower root, then boiling and steeping in water; (S4) putting 20 to 30 parts by weight of malt syrup in a cloth and boiling it in water for 100 parts by weight of bellflower root; (S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, removing the seeds, and sealing them in a cloth to prepare them; (S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S2), water in which Schisandra chinensis and blackthorn berries were soaked in the step (S3), and malt root in the step (S4) Putting water and jujubes sealed in a cloth bag in step (S5) into an electric rice cooker; (S7) maintaining the rice cooker at heat to ferment the contents and then cooling them; (S8) squeezing the barley rice cloth from the fermented product cooled in step (S7), removing the contents, pulverizing the red bellflower root and jujube, and placing them in a pot together with the fermentation liquid; (S9) includes the step of preparing bellflower root by boiling and cooling the fermented broth.
본 발명의 설명에 앞서, 이하의 특정한 구조 내지 기능적 설명들은 단지 본 발명의 개념에 따른 실시예를 설명하기 위한 목적으로 예시된 것으로, 본 발명의 개념에 따른 실시예들은 다양한 형태로 실시될 수 있으며, 본 명세서에 설명된 실시예들에 한정되는 것으로 해석되어서는 아니된다.Prior to the description of the present invention, the following specific structural and functional descriptions are merely illustrative for the purpose of explaining embodiments according to the concept of the present invention, and the embodiments according to the concept of the present invention may be implemented in various forms. , should not be construed as being limited to the embodiments described herein.
또한, 본 발명의 개념에 따른 실시예는 다양한 변경을 가할 수 있고 여러 가지 형태를 가질 수 있으므로, 특정 실시예들을 도면에 예시하고 본 명세서에 상세하게 설명하고자 한다. 그러나, 이는 본 발명의 개념에 따른 실시예들을 특정한 개시 형태에 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위에 포함되는 모든 변경물, 균등물 내지 대체물을 포함하는 것으로 이해되어야 한다.In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments will be illustrated in the drawings and described in detail in this specification. However, this is not intended to limit the embodiments according to the concept of the present invention to a specific disclosed form, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention.
또한, 본 발명의 구성들은 직접적인 접촉이나 연결뿐만 아니라 구성과 구성 사이에 다른 구성을 통해 접촉이나 연결된 것도 같은 범위로 해석하도록 한다.In addition, the configurations of the present invention are to be interpreted to the same extent not only by direct contact or connection, but also by contact or connection through other configurations between the configurations.
또한, 명세서 전체에서 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있음을 의미한다.In addition, when a part is said to "include" a certain element throughout the specification, this means that it does not exclude other elements but may further include other elements, unless specifically stated to the contrary.
이하에서는, 본 발명의 다양한 형태의 실시예를 통해 도라지청의 제조 방법에 대해 상세하게 설명한다.Hereinafter, the manufacturing method of bellflower root will be described in detail through various embodiments of the present invention.
본 발명에서는 하기 단계를 포함하는 것을 특징으로 하는 도라지청의 제조방법을 제공한다:The present invention provides a method for producing bellflower root comprising the following steps:
(S1) 도라지를 쪄서 말리기를 반복하여 홍도라지를 제조한 다음 베보자기에 봉하여 준비하는 단계;(S1) preparing red bellflower root by repeating steaming and drying bellflower root and then sealing it in a cloth wrapper;
(S2) 상기 도라지 100 중량부에 대하여 5 내지 10 중량부의 보리쌀로 밥을 지어 식힌 후 베보자기에 봉하여 준비하는 단계;(S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap;
(S3) 상기 도라지 100 중량부에 대하여 1 내지 2 중량부의 오미자 및 0.5 내지 1 중량부의 찔레열매를 혼합한 다음 물에 넣고 끓여서 우려내는 단계;(S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with 100 parts by weight of bellflower root, then boiling and steeping in water;
(S4) 상기 도라지 100 중량부에 대하여 20 내지 30 중량부의 엿질금을 베보자기에 넣고 물에 넣고 끓여서 우려내는 단계;(S4) Putting 20 to 30 parts by weight of malt syrup into a cloth and boiling it in water for 100 parts by weight of bellflower root;
(S5) 상기 도라지 100 중량부에 대하여 4 내지 5 중량부의 대추를 물에 불린 다음 씨를 빼고 베보자기에 봉하여 준비하는 단계;(S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, then removing the seeds and sealing them in a cloth to prepare;
(S6) 상기 단계 (S1)에서 베보자기에 봉한 홍도라지, 상기 단계 (S2)에서 베보자기에 봉한 보리밥, 상기 단계 (S3)에서 오미자 및 찔레열매를 우린 물, 상기 단계 (S4)에서 엿질금 우린 물, 상기 단계 (S5)에서 베보자기에 봉한 대추를 전기밥솥에 넣는 단계;(S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S2), water in which Schisandra chinensis and blackthorn berries were soaked in the step (S3), and malt root in the step (S4) Putting water and jujubes sealed in a cloth in step (S5) into an electric rice cooker;
(S7) 전기밥솥을 보온으로 유지하여 내용물을 발효시킨 다음 식히는 단계;(S7) maintaining the electric rice cooker at insulation temperature to ferment the contents and then cooling them;
(S8) 상기 단계 (S7)에서 식힌 발효물에서 보리밥 베보자기를 짜낸 후 내용물을 빼내고, 홍도라지와 대추는 분쇄하여 발효액과 함께 냄비에 넣는 단계; 및(S8) squeezing the barley rice cloth from the fermented product cooled in step (S7), removing the contents, pulverizing the red bellflower root and jujube, and placing them in a pot together with the fermentation liquid; and
(S9) 상기 발효액을 달이고 식혀서 도라지청을 제조하는 단계.(S9) A step of preparing bellflower root by boiling and cooling the fermented broth.
본 발명의 하나의 구현예에 따르면, 본 발명의 도라지청은 호흡기 유발 세균에 대한 항균 효과가 우수하여 기관지 질병 및 감기에 탁월한 예방 효과를 기대할 수 있다.According to one embodiment of the present invention, the bellflower root of the present invention has an excellent antibacterial effect against bacteria causing respiratory tract and can be expected to have an excellent preventive effect against bronchial diseases and colds.
본 발명의 도라지청의 제조방법의 단계 (S1)은 홍도라지를 제조하는 단계로서, 도라지를 쪄서 말리기를 4 내지 6번 반복하여 홍도라지를 제조한 다음 베보자기에 봉하는 것을 특징으로 한다.Step (S1) of the method for producing bellflower root of the present invention is a step of manufacturing red bellflower root, and is characterized in that steaming and drying bellflower root is repeated 4 to 6 times to produce red bellflower root, and then sealed in a cloth wrapper.
본 발명에서 상기 도라지는 일반적으로 사용하는 도라지를 사용하며, 이에 특별한 제한은 없다.In the present invention, commonly used bellflower root is used, and there is no particular limitation.
본 발명의 도라지청의 제조방법의 단계 (S2)는 보리밥을 제조하는 단계로서, 보리밥을 식힌 후 베보자기에 봉하는 것을 특징으로 한다. Step (S2) of the method for producing bellflower paste of the present invention is a step of manufacturing barley rice, and is characterized by cooling the barley rice and then sealing it in a cloth.
상기 보리쌀은 면역력을 강화와 노화방지에 좋다. 이는 보리가 노화를 촉진하는 활성산소를 없애주는 항산화 작용을 하기 때문이다. 또한, 보리에 들어있는 판토텐산 성분은 위궤양 환자들에게 효과적이며 불포화 지방산이 풍부하기 때문에 발암물질을 몸 밖으로 배출시켜 대장암 등을 예방할 수 있다.The barley rice is good for strengthening immunity and preventing aging. This is because barley has an antioxidant effect that eliminates free radicals that accelerate aging. In addition, the pantothenic acid contained in barley is effective for patients with stomach ulcers, and because it is rich in unsaturated fatty acids, it can prevent colon cancer and other diseases by expelling carcinogens out of the body.
본 발명의 도라지청에서 상기 보리쌀을 이용하여 밥을 지은 다음 첨가함으로써 도라지청의 쓴맛을 감소시키면서 부드러운 식감을 부여할 수 있다.In the bellflower root of the present invention, the bitter taste of the bellflower root can be reduced and a soft texture can be given by adding it after cooking the rice using the barley rice.
본 발명의 하나의 구현예에 따르면, 상기 보리쌀은 홍도라지 100 중량부에 대하여 5 내지 10 중량부의 보리쌀의 양으로 사용하는 것을 특징으로 한다. 이 때 상기 보리쌀이 5 중량부 미만의 양으로 사용될 경우에는 도라지청의 쓴맛을 감소시키기 어려우며, 상기 보리쌀이 10 중량부 초과의 양으로 사용될 경우에는 도라지청이 텁텁해질 우려가 있다.According to one embodiment of the present invention, the barley rice is used in an amount of 5 to 10 parts by weight based on 100 parts by weight of red bellflower. At this time, if the barley rice is used in an amount of less than 5 parts by weight, it is difficult to reduce the bitter taste of the bellflower root, and if the barley rice is used in an amount exceeding 10 parts by weight, there is a risk that the bellflower root may become dry.
본 발명의 도라지청의 제조방법의 단계 (S3)은 오미자 및 찔레열매를 물에 넣고 끓여서 우려내는 단계로서, 오미자 및 찔레열매를 3 내지 6 부피배의 물에 넣고 중불로 1시간 30분 내지 2시간 30분 동안 끓여서 우려내는 것을 특징으로 한다.Step (S3) of the method for producing bellflower root of the present invention is a step of boiling and infusing Schisandra chinensis and blackthorn fruits in water. Put Schisandra chinensis and wildflowers in 3 to 6 volumes of water and cook over medium heat for 1 hour and 30 minutes to 2 hours. It is characterized by boiling and steeping for 30 minutes.
상기 오미자는 5가지 맛(신맛, 짠맛, 매운맛, 쓴맛, 단맛)을 가지고 있다고 하여 이름 붙여졌으며, 수 천년 전부터 강장제로 사용되어 왔으며, 신경을 이완하고 머리를 맑게 해주는 음료로 애용되었다. 오미자에는 비타민 C. 칼슘, 철 등 미네랄이 풍부하며 식물성 에스트로젠인 리그난 류의 화합물이 함유되어 있는데, 이 성분은 각종 항산화 효능이 밝혀져 있다.Schisandra chinensis was named so because it has five tastes (sour, salty, spicy, bitter, and sweet), and has been used as a tonic for thousands of years, and as a drink that relaxes the nerves and clears the head. Schisandra chinensis is rich in minerals such as vitamin C, calcium, and iron, and contains lignan compounds, plant estrogen, which have been shown to have various antioxidant effects.
상기 찔레나무(Rosamultiflora)는 노인이 소변을 잘 보지 못할 때와 전신이 부었을 때, 건망증, 불면증 및 꿈이 많고 쉽게 피로하고 성기능이 감퇴되었을 때 효과가 있다. 종기, 악창에 활용이 되며, 식욕증가, 정력개선에도 유효하다. 또, 관상동맥을 확장시키고 체내에서 지방과 단백질 대사를 개선하며 죽상동맥경화 형성을 억제한다. 설사약이나 창독, 변비, 신장염에도 쓰인다.The rose tree (Rosamultiflora) is effective when the elderly have difficulty urinating, when the whole body is swollen, when there is forgetfulness, insomnia, dreams, fatigue, and decreased sexual function. It is used for boils and ulcers, and is also effective in increasing appetite and improving stamina. Additionally, it expands coronary arteries, improves fat and protein metabolism in the body, and inhibits the formation of atherosclerosis. It is also used as a laxative, intestinal toxin, constipation, and nephritis.
본 발명의 도라지청에서 상기 오미자 및 찔레열매를 우린 물을 첨가함으로써 도라지청의 쓴맛을 감소시키면서 달짝지근하고 청량한 맛을 부여할 수 있다.By adding water in which Schisandra chinensis and black rose fruit are soaked in the bellflower root of the present invention, the bitter taste of the bellflower root can be reduced while giving a sweet and refreshing taste.
본 발명의 하나의 구현예에 따르면, 상기 도라지 100 중량부에 대하여 1 내지 2 중량부의 오미자 및 0.5 내지 1 중량부의 찔레열매를 혼합하여 사용하는 것을 특징으로 한다. 이 때 상기 오미자 및 찔레열매의 양이 상기 범위보다 작을 경우에는 도라지청의 쓴맛을 감소시키기 어려우며, 상기 오미자 및 찔레열매의 양이 상기 범위보다 큰 경우에는 도라지청이 너무 달고 시큼해질 우려가 있다.According to one embodiment of the present invention, 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackberry are used in combination with 100 parts by weight of bellflower root. At this time, if the amount of Schisandra chinensis and wild rose fruit is less than the above range, it is difficult to reduce the bitter taste of bellflower root syrup, and if the amount of Schisandra chinensis and wild rose fruit is greater than the above range, there is a risk that bellflower root syrup may become too sweet and sour.
본 발명의 도라지청의 제조방법의 단계 (S4)는 엿질금을 베보자기에 넣고 물에 넣고 끓여서 우려내는 단계로서, 엿질금을 5 내지 8 부피배의 물에 넣고 끓여서 우려내는 것을 특징으로 한다.Step (S4) of the method for producing bellflower root of the present invention is a step of putting the malt syrup in a cloth, boiling it in water, and steeping it. It is characterized by putting the malt root in 5 to 8 volumes of water, boiling it, and steeping it.
본 발명의 도라지청에서 상기 엿질금은 도라지청 제조시 사용되는 재료로서, 도라지청에 단맛을 부여하는 역할을 한다.In the bellflower root of the present invention, the malt extract is an ingredient used in the production of bellflower root and plays a role in imparting sweetness to the bellflower root.
본 발명의 하나의 구현예에 따르면, 상기 엿질금은 도라지 100 중량부에 대하여 20 내지 30 중량부의 양으로 사용하는 것을 특징으로 한다. 이 때 상기 엿질금이 20 중량부 미만의 양으로 사용될 경우에는 도라지청에 단맛을 가미하기 어려우며, 상기 엿질금이 30 중량부 초과의 양으로 사용될 경우에는 도라지청이 너무 달게 될 우려가 있다. According to one embodiment of the present invention, the seaweed is used in an amount of 20 to 30 parts by weight based on 100 parts by weight of bellflower root. At this time, if the malt syrup is used in an amount of less than 20 parts by weight, it is difficult to add sweetness to the bellflower root, and if the malt salt is used in an amount exceeding 30 parts by weight, there is a risk that the bellflower root will be too sweet.
본 발명의 도라지청의 제조방법의 단계 (S5)는 대추를 손질하는 단계로, 대추를 물에 불린 다음 씨를 빼고 베보자기에 봉하여 준비하는 것을 특징으로 한다. Step (S5) of the method for producing bellflower root of the present invention is a step of preparing jujubes, which is characterized by soaking the jujubes in water, removing the seeds, and sealing them in a cloth.
상기 대추는 그 색이 붉다 하여 홍조(紅棗)라고도 하는데, 홍조는 찬 이슬을 맞고 건조한 것이라야 양질의 대추가 된다. 대추에는 감미가 강하며 가용성당류가 약 10~42% 함유되어 있는데 그 주된 당류는 과당, 포도당 및 자당이며 다양한 맛 성분이 함유되어 있다. 한방에서는 생약으로 소화, 완화제, 강장약으로 사용되어 왔고, 민간에서는 잘 익은 대추를 말렸다가 달여 먹으면 열을 내리게 하고 변을 묽게 하여 변비를 없애며 기침도 멎게 하는 것으로 알려져 있고, 해독, 중화, 소염 기능이 있으며 허약 체질을 튼튼하게 해주는 효과가 있어, 환경 호르몬과 인스턴트 음식, 방부제로 시달리는 현대인의 건강을 지켜주고 우리 민족 고유의 미감을 회복시키는데 매우 적합한 식품이다.The above jujube is also called Hongjo (紅棗) because of its red color, and Hongjo is of good quality only when exposed to cold dew and dried. Jujubes have a strong sweet taste and contain about 10 to 42% of soluble sugars. The main sugars are fructose, glucose, and sucrose, and they contain various flavor components. In oriental medicine, it has been used as a herbal medicine for digestion, laxative, and tonic. In the private sector, dried ripe jujubes are known to reduce fever, dilute stool, eliminate constipation, and stop coughing, and have detoxifying, neutralizing, and anti-inflammatory functions. It has the effect of strengthening the weak constitution, making it a very suitable food for protecting the health of modern people suffering from environmental hormones, instant foods, and preservatives, and for restoring the unique aesthetic sense of our people.
본 발명의 도라지청에서 상기 대추를 첨가함으로써 도라지청의 쓴맛을 감소하고 부드러운 맛을 증대시킬 수 있다.By adding the jujube to the bellflower root of the present invention, the bitter taste of the bellflower root can be reduced and the soft taste can be increased.
본 발명의 하나의 구현예에 따르면, 상기 대추는 도라지 100 중량부에 대하여 4 내지 5 중량부의 양으로 사용하는 것을 특징으로 한다. 이 때 상기 대추가 4 중량부 미만의 양으로 사용될 경우에는 도라지청의 쓴맛을 감소시키기 어려우며, 상기 대추가 5 중량부 초과의 양으로 사용될 경우에는 도라지청이 너무 달고 텁텁해질 우려가 있다.According to one embodiment of the present invention, the jujube is used in an amount of 4 to 5 parts by weight based on 100 parts by weight of bellflower root. At this time, if the jujube is used in an amount of less than 4 parts by weight, it is difficult to reduce the bitter taste of the bellflower root, and if the jujube is used in an amount exceeding 5 parts by weight, there is a risk that the bellflower root may become too sweet and bitter.
본 발명의 도라지청의 제조방법의 단계 (S6)은 상기 홍도라지, 보리밥, 오미자 및 찔레열매를 우린 물, 엿질금 우린 물 및 대추를 전기밥솥에 넣는 단계이다.Step (S6) of the method for producing bellflower root of the present invention is the step of putting the water in which the red bellflower, barley rice, Schisandra chinensis, and black rose fruit, the water in which the malt root is steeped, and the jujube are placed in an electric rice cooker.
본 발명의 도라지청의 제조방법의 단계 (S7)은 상기 혼합물을 넣은 전기밥솥을 바람직하게 8 내지 10시간 동안 보온으로 유지시킴으로써 발효시킨 다음 식히는 것을 특징으로 한다.Step (S7) of the method for producing bellflower root of the present invention is characterized in that the electric rice cooker containing the above mixture is fermented by maintaining the mixture at heat for preferably 8 to 10 hours and then cooled.
상기 보온 시간이 8 시간 미만일 경우에는 발효가 이루어지지 않아 도라지의 쓴맛이 감소되지 않으며, 상기 보온 시간이 10 시간을 초과할 경우 발효가 과하여 오히려 기호도를 떨어뜨릴 우려가 있다.If the warming time is less than 8 hours, fermentation does not occur and the bitter taste of bellflower root is not reduced. If the warming time exceeds 10 hours, fermentation is excessive and there is a risk of lowering the preference.
본 발명의 도라지청의 제조방법의 단계 (S8)은 상기에서 식힌 발효물에서 보리밥 베보자기를 짜낸 후 내용물을 빼내고, 홍도라지와 대추는 분쇄하여 발효액과 함께 냄비에 넣는 단계이다.Step (S8) of the method for producing bellflower root of the present invention is a step of squeezing the barley rice from the cooled fermented product, removing the contents, crushing the red bellflower root and jujube, and putting them in a pot together with the fermentation broth.
본 발명의 하나의 구현예에 따르면, 상기 발효된 홍도라지와 대추는 분쇄하여 사용함으로써 도라지청의 식감 및 맛을 증대시킬 수 있다.According to one embodiment of the present invention, the texture and taste of bellflower root can be increased by grinding and using the fermented red bellflower root and jujube.
본 발명의 도라지청의 제조방법의 단계 (S9)는 상기 발효액을 달이고 식혀서 도라지청을 제조하는 단계이다.Step (S9) of the method for producing bellflower root of the present invention is a step of producing bellflower root by boiling and cooling the fermented broth.
본 발명의 하나의 구현예에 따르면, 상기 발효액을 1/3 내지 1/2의 부피가 될 때까지 달이는 것을 특징으로 한다. 이 때 상기 발효액을 1/3 보다 작은 부피로 달일 경우에는 도라지청이 너무 진하여 시식하기 부담스러울 수 있고, 상기 발효액을 1/2 보다 큰 부피로 달일 경우에는 도라지청이 너무 연하여 기호도가 떨어질 우려가 있다. According to one embodiment of the present invention, the fermentation broth is boiled until the volume reaches 1/3 to 1/2. At this time, if the fermented broth is boiled in a volume smaller than 1/3, the bellflower root syrup may be too thick and it may be burdensome to taste, and if the fermented broth is boiled in a volume larger than 1/2, the bellflower root syrup may be too soft and the preference may be reduced. There are concerns.
상기 제조된 도라지청은 냉동 보관하여 시식하는 것이 바람직하다.It is preferable to store the prepared bellflower root in a frozen state before tasting it.
한편, 본 발명에서는 상기 제조방법에 따라 제조된 도라지청을 제공한다.Meanwhile, the present invention provides bellflower root prepared according to the above production method.
이와 같이, 본 발명에 따라 제조된 도라지청은 호흡기 유발 세균에 대한 항균 효과가 우수하여 기관지 질병 및 감기에 탁월한 예방 효과를 기대할 수 있을 뿐만 아니라 최근 유행인 오미크론 감염자의 증상을 효과적으로 경감시킬 수 있다. 또한, 본 발명에 따른 도라지청은 종래의 도라지청에 비해 면역력 강화 효과가 증진되는 이점이 있다. 또한, 도라지 특유의 쓴맛은 감소되고 부드러운 맛이 증가하여 노약자나 어린이를 비롯한 전 연령의 소비자들의 기호도를 높일 수 있을 것으로 기대된다.In this way, bellflower root prepared according to the present invention has an excellent antibacterial effect against respiratory bacteria, so not only can it be expected to have an excellent preventive effect against bronchial diseases and colds, but it can also effectively alleviate the symptoms of people with Omicron infection, which is a recent trend. . In addition, the bellflower root according to the present invention has the advantage of enhancing the immunity strengthening effect compared to the conventional bellflower root. In addition, it is expected that bellflower root's unique bitter taste will be reduced and its soft taste will increase, increasing the preference of consumers of all ages, including the elderly and children.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다. Hereinafter, to aid understanding of the present invention, it will be described in detail through examples. However, the embodiments according to the present invention may be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.
<실시예 1> 도라지청 제조<Example 1> Production of bellflower root
국산 도라지 3kg를 손질한 다음 쪄서 말리기를 4번 반복하여 홍도라지를 제조하고 베보자기에 봉해둔다.After trimming 3kg of domestically produced bellflower root, steaming and drying is repeated 4 times to make red bellflower root and sealed in a cloth.
국산 보리쌀 210g로 밥을 지어 식힌 후 베보자기에 봉해둔다.Cook rice with 210g of domestic barley rice, cool it, and seal it in a cloth.
국산 엿질금 750g을 베보자기에 담아 물 3리터에 넣고 1시간 동안 우려내었다.Put 750g of domestically produced malt in a cloth, put it in 3 liters of water, and steep it for 1 hour.
오미자 45g와 찔레꽃 열매 23g에 물 2리터를 넣고 중불로 2시간 동안 끓여주었다. Add 2 liters of water to 45 g of Schisandra chinensis and 23 g of wild rose fruit and boil over medium heat for 2 hours.
국산 건대추 135g을 물에 불려서 씨를 빼고 베보자기에 봉해두었다.135g of domestic dried jujubes were soaked in water, seeds removed, and sealed in a cloth.
이어서, 베자기에 봉해진 홍도라지, 보리밥, 엿질금 우려낸 물, 오미자와 찔레꽃 열매를 우려낸 물 및 대추를 전기밥솥에 넣고, 9시간 동안 보온으로 유지하여 내용물을 발효시켰다.Next, the red bellflower root, barley rice, water steeped in malt root, water steeped in Schisandra chinensis and wild rose fruit, and jujube, all sealed in a sack, were placed in an electric rice cooker and kept warm for 9 hours to ferment the contents.
이어서, 2시간 동안 식힌 후 엿질금과 보리밥 보자기는 조물조물하여 내용물을 짜낸 뒤에 빼내고, 홍도라지와 대추는 내용물을 믹서와 분쇄를 반복하여 곱게 만들어 냄비에 넣은 다음 발효된 혼합물을 냄비에 함께 넣고 3.5kg이 될 때까지 달여서 도라지청을 제조하였다.Next, after cooling for 2 hours, the contents of the Yeotjilgeum and Barley Rice Bojagi are crushed and the contents are squeezed out, and the contents of the Red Bellflower and Jujube are mixed and crushed repeatedly to make them fine and placed in a pot. Then, the fermented mixture is placed in the pot together and 3.5 kg. It was boiled until it reached a boil and the bellflower root was made.
<비교예 1> <Comparative Example 1>
도라지를 쪄서 말리지 않고 그대로 사용하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 도라지청을 제조하였다.Bellflower root was prepared in the same manner as in Example 1, except that the bellflower root was used as is without steaming and drying.
<비교예 2> <Comparative Example 2>
보리쌀을 사용하지 않는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 도라지청을 제조하였다.Bellflower paste was prepared in the same manner as Example 1, except that barley rice was not used.
<비교예 3> <Comparative Example 3>
오미자와 찔레꽃 열매 우린 물을 사용하지 않는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 도라지청을 제조하였다.Bellflower extract was prepared in the same manner as in Example 1, except that water soaked in Schisandra chinensis and wild rose fruit was not used.
<비교예 4> <Comparative Example 4>
숙성을 5시간 동안 수행하는 것을 제외하고는 상기 실시예 1과 동일한 방법으로 도라지청을 제조하였다.Bellflower root was prepared in the same manner as in Example 1, except that the ripening was performed for 5 hours.
<시험예 1> 도라지청의 관능 평가<Test Example 1> Sensory evaluation of bellflower root
상기 실시예 1에서 제조한 도라지청에 대한 기호도를 조사하기 위하여 다음과 같이 관능 평가를 실시하였다. In order to investigate the preference for bellflower root prepared in Example 1, a sensory evaluation was conducted as follows.
관능검사 요원 25명을 대상으로 향, 맛, 색감, 외관 및 전체적인 기호도에 대한 관능검사를 3회 반복하여 하기 표 1과 같은 결과를 얻었다.Sensory tests for scent, taste, color, appearance, and overall preference were repeated three times with 25 sensory testers, and the results shown in Table 1 below were obtained.
검사 방법으로는 5점 비교 척도법을 사용하였으며, 아주 좋다는 5점, 좋다는 4점, 보통이다는 3점, 싫다는 2점, 아주 싫다는 1점의 점수를 각각 부여하고, 최종 응답된 점수를 합하여 산술평균값을 연산하였다.The test method used was a 5-point comparative scale, with scores of 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added up. The arithmetic mean value was calculated.
실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
향incense 4.94.9 2.32.3 3.23.2 2.12.1 3.13.1
맛taste 4.94.9 2.42.4 3.13.1 2.52.5 3.33.3
색감color 4.94.9 2.52.5 3.43.4 2.32.3 3.23.2
외관Exterior 4.94.9 2.42.4 3.13.1 2.22.2 3.23.2
전체적인 기호도overall preference 4.94.9 2.32.3 3.23.2 2.32.3 3.33.3
상기 표 1에서 보듯이, 실시예 1에서 제조된 도라지청은 비교예 1 내지 4의 도라지청에 비하여 향, 맛, 색감, 외관 및 전체적인 기호도가 매우 높게 나타났다. 구체적으로, 본 발명에 따라 제조된 도라지청의 쓴맛은 감소되고 부드러운 맛이 증대되어 기호도가 매우 향상된 것을 알 수 있었다.As shown in Table 1, the bellflower root prepared in Example 1 had very high aroma, taste, color, appearance, and overall preference compared to the bellflower root of Comparative Examples 1 to 4. Specifically, it was found that the bitter taste of bellflower root produced according to the present invention was reduced and the soft taste was increased, greatly improving the preference.
<시험예 2> 도라지청의 항균 활성<Test Example 2> Antibacterial activity of bellflower root
호흡기질환을 유발하는 세균에 대한 항균 효과를 측정하였으며, 사용 균주는 스트렙토코커스 피로게네스(Streptococcus pyrogenes KCTC 19615), 크렙시엘라 뉴모니아(Klebsiella pneumonia KCTC 2246), 스타필로코커스 아우레우스(Staphylococcus aureus KCTC 1621), 코리네박테리움 디프테리아(Corynebacterium diphtheriae KCTC 3075) 균주를 사용하였고, 상기 균주는 한국생명공학연구원 미생물자원센터에서 분양받았다. 각 균주를 NB(nutrient broth) 배지에 각각 접종하여 35℃에서 배양한 다음, 102 CFU/mL 농도가 되도록 멸균수로 희석한 균 배양액을 이용하였다.The antibacterial effect against bacteria that cause respiratory diseases was measured, and the strains used were Streptococcus pyrogenes KCTC 19615, Klebsiella pneumonia KCTC 2246, and Staphylococcus aureus. aureus KCTC 1621) and Corynebacterium diphtheriae (Corynebacterium diphtheriae KCTC 3075) strains were used, and the strains were obtained from the Microbial Resource Center of the Korea Research Institute of Bioscience and Biotechnology. Each strain was inoculated into NB (nutrient broth) medium and cultured at 35°C, and then the bacterial culture solution diluted with sterilized water to a concentration of 102 CFU/mL was used.
각각의 도라지청 시료에 정제수를 첨가하여 200배 희석한 후, 배지 90 mL에 10 mL씩 첨가하고, 상기 준비한 각각의 102 CFU/mL 농도의 균 배양액을 각각 0.2 mL씩 주입하고 35℃에서 100 rpm으로 진탕시키면서 균을 24시간 동안 배양하였다. 시간별로 배양한 후 660 ㎚에서 흡광도를 측정하여 균 증식 정도를 확인하였다. 배양액의 흡광도가 660 ㎚에서 0.2 이상 나올 경우, 균 콜로니 수가 106 CFU/mL 이상 나오는 것을 확인하였다.After diluting each bellflower extract sample 200 times by adding purified water, 10 mL was added to 90 mL of medium, and 0.2 mL of each bacterial culture medium prepared above with a concentration of 10 2 CFU/mL was injected and incubated at 35°C for 100 mL. The bacteria were cultured for 24 hours while shaking at rpm. After culturing for each hour, the absorbance was measured at 660 nm to confirm the degree of bacterial growth. It was confirmed that when the absorbance of the culture medium was higher than 0.2 at 660 nm, the number of bacterial colonies was higher than 10 6 CFU/mL.
무처리Untreated 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
스트렙토코커스 피로게네스Streptococcus pyrogenes 0.870.87 0.160.16 0.600.60 0.530.53 0.420.42 0.390.39
크렙시엘라 뉴모니아Klebsiella pneumoniae 0.530.53 0.140.14 0.430.43 0.410.41 0.320.32 0.360.36
스타필로코커스 아우레우스Staphylococcus aureus 0.310.31 0.020.02 0.210.21 0.200.20 0.120.12 0.150.15
코리네박테리움 디프테리아Corynebacterium diphtheria 2.112.11 0.310.31 0.920.92 0.650.65 0.720.72 0.690.69
상기 표 2에서 보듯이, 무처리(NB 배지)에 비해 실시예 1의 도라지청 처리구가 모든 균에 대한 증식 억제 효과가 가장 우수하여 항균 효과가 가장 높음을 확인할 수 있었다.As shown in Table 2, it was confirmed that compared to the untreated group (NB medium), the bellflower root treatment group of Example 1 had the best growth inhibition effect on all bacteria and thus had the highest antibacterial effect.
<시험예 3> 도라지청의 염증성 사이토카인 (Cytokine)에 미치는 영향 측정<Test Example 3> Measurement of the effect of bellflower root on inflammatory cytokines
RAW264.7 대식세포를 24-웰 플레이트에 well당 5 X 105 cells/ml이 되도록 분주하고 24시간 CO₂배양하였다.RAW264.7 macrophages were dispensed into a 24-well plate at 5
이후 well에 LPS (lipopolysaccharide)를 1μg/ml 농도의 시료를 처리하여 24시간 CO₂ 배양하였다. 그 다음 세포배양 상층액을 수거하였다. 상층액에 포함된 사이토카인 (cytokine)인 IL-6, TNF-α, GM-CSF, IL-1β를 효소항체법 (enzyme-linked immunosorbent assay : ELISA)을 이용하여 측정하였다.Afterwards, samples were treated with LPS (lipopolysaccharide) at a concentration of 1 μg/ml and cultured in CO₂ for 24 hours. Then, the cell culture supernatant was collected. The cytokines IL-6, TNF-α, GM-CSF, and IL-1β contained in the supernatant were measured using enzyme-linked immunosorbent assay (ELISA).
즉, plate-bottom micro-well에 1차 항체 (capture antibody)를 코팅액(0.1 M sodium carbonate, pH 9.5)에 희석하여 100 μl/well로 분주하고 4℃에서 밤새 배양한 후, 세척용액 (0.05% Tween 20/PBS)으로 세척하였다.That is, the primary antibody (capture antibody) was diluted in coating solution (0.1 M sodium carbonate, pH 9.5) and dispensed at 100 μl/well into the plate-bottom micro-well, incubated overnight at 4°C, and then washed with washing solution (0.05% Washed with Tween 20/PBS).
세척된 마이크로웰은 10% FBS가 첨가된 PBS로 블로킹(blocking)하였으며, 실험에서 채취한 배양 상층액을 적당한 비율로 희석한 후 각 well에 분주하여 상온에서 반응시켰다.The washed microwells were blocked with PBS containing 10% FBS, and the culture supernatant collected in the experiment was diluted at an appropriate ratio and dispensed into each well to react at room temperature.
그 다음, 바이오틴이 부착된 2차 항체 100㎕/well와 일정시간 상온에서 반응시킨 후, 아비딘-퍼옥시다제 (enzyme reagent) 100 μl/well을 첨가하였다. 마지막으로 기질 (3,3′,5,5′-Tetramethylbenzidine Liquid Substrate, H2O2) 을 첨가하여 발색시킨 다음 마이크로플레이트 리더를 이용하여 측정하였다. 측정된 IL-6, TNF-α, GM-CSF, IL-1β의 농도는 표준곡선을 이용하여 환산하였다.Next, after reacting with 100 μl/well of biotinylated secondary antibody at room temperature for a certain period of time, 100 μl/well of avidin-peroxidase (enzyme reagent) was added. Finally, a substrate (3,3′,5,5′-Tetramethylbenzidine Liquid Substrate, H 2 O 2 ) was added to develop color, and then measured using a microplate reader. The measured concentrations of IL-6, TNF-α, GM-CSF, and IL-1β were converted using a standard curve.
그 결과는 하기 표 3에 나타내었다.The results are shown in Table 3 below.
CytokineCytokines ControlControl LPSLPS DMSODMSO 실시예 1의
도라지청Example 1
Doraji Office
IL-1βIL-1β N.DN.D. 93.21±4.393.21±4.3 517.18±4.1517.18±4.1 85.21±3.485.21±3.4
GM-CSFGM-CSF N.DN.D. 1611.53±57.11611.53±57.1 1672.14±34.41672.14±34.4 140.36±5.2140.36±5.2
IL-6IL-6 N.DN.D. 6.38±0.16.38±0.1 18.19±1.518.19±1.5 3.46±2.13.46±2.1
TNF-αTNF-α N.DN.D. 4.32±0.24.32±0.2 10.48±1.610.48±1.6 3.22±3.43.22±3.4
상기 표 3에서 보듯이, 본 발명의 도라지청이 RAW 264.7 세포에서 LPS에 의해 유도된 염증성 사이토카인에 미치는 영향을 확인한 결과 IL-6, IL-1β, TNF-α, GM-CSF 3종류의 사이토카인 및 케모카인 모두 통계적으로 유의하게 염증전 사이토카인(pro-inflammatory cytokine)을 억제하는 것을 확인하였다.As shown in Table 3, as a result of confirming the effect of Bellflower root of the present invention on inflammatory cytokines induced by LPS in RAW 264.7 cells, three types of cytokines were IL-6, IL-1β, TNF-α, and GM-CSF. It was confirmed that both kine and chemokine suppressed pro-inflammatory cytokines statistically significantly.
<시험예 4> 도라지청의 기관지 기능 개선효과 평가<Test Example 4> Evaluation of the effect of bellflower root on improving bronchial function
주로 목을 많이 쓰는 직업인 학원강사, 영업사원 등을 대상으로 평소 기침, 가래 등의 기관지 증상이 있는 20~40대 50명(이 중에는 급성기관지염, 만성기관지염, 감염성 기관지염, 카타르성 기관지염, 화농성 기관지염, 폐색성 기관지염, 궤양성 기관지염, 침윤성 기관지염, 천식, 및 기관지 결핵을 앓고 있는 환자도 포함됨)을 선별하여 상기 실시예 1의 도라지청 및 비교예 1 내지 4의 도라지청을 각각 1일 1회 12g씩 섭취시켰다. 그리고, 1개월 후 피험자의 기침, 가래, 목쉼, 기관지 간지러움 상태 개선 정도에 따라 5-완전한 개선, 4-상당한 개선, 3-중등도의 개선, 2-약간의 개선, 1-개선 없음의 5단계로 개선 효과를 평가하였고, 그 평균값을 하기의 표 4로 나타내었다.50 people in their 20s to 40s with bronchial symptoms such as coughing and phlegm, targeting academy instructors and salespeople whose occupations require a lot of neck use (among them, acute bronchitis, chronic bronchitis, infectious bronchitis, catarrhal bronchitis, purulent bronchitis, Patients (including patients suffering from obstructive bronchitis, ulcerative bronchitis, infiltrative bronchitis, asthma, and bronchial tuberculosis) were selected and administered 12 g of the bellflower root of Example 1 and the bellflower root of Comparative Examples 1 to 4, respectively, once a day. Ingested. And, after 1 month, depending on the degree of improvement in the subject's cough, phlegm, hoarseness, and bronchial tickling, the level was divided into 5 levels: 5-complete improvement, 4-substantial improvement, 3-moderate improvement, 2-slight improvement, and 1-no improvement. The improvement effect was evaluated, and the average values are shown in Table 4 below.
실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
기침cough 5.05.0 2.52.5 3.13.1 2.62.6 2.72.7
가래sputum 5.05.0 2.62.6 2.52.5 2.32.3 2.62.6
목쉼hoarseness 5.05.0 2.82.8 2.72.7 2.32.3 2.22.2
기관지 간지러움Bronchial itching 5.05.0 2.72.7 2.72.7 2.52.5 2.52.5
상기 표 4에서 보듯이, 실시예 1의 도라지청은 기침, 가래, 목쉼, 기관지 간지러움 상태 개선 정도가 매우 우수함을 확인할 수 있었다.As shown in Table 4 above, it was confirmed that the bellflower extract of Example 1 had excellent improvement in cough, phlegm, hoarseness, and bronchial itching.
<시험예 5> 도라지청의 오미크론 감염자의 증상 개선효과 평가<Test Example 5> Evaluation of the effect of bellflower root on improving symptoms of Omicron infected patients
오미크론 감염자 12명을 대상으로 처방된 약을 복용하면서 상기 실시예 1의 도라지청을 1일 3회 12g씩 섭취시켰다. 비교를 위해 무처리군으로 동일한 약을 복용하되, 도라지청은 섭취하지 않았다.Twelve people infected with Omicron were administered 12 g of bellflower root from Example 1 three times a day while taking prescribed medication. For comparison, the untreated group took the same medicine, but did not consume bellflower root.
1주일 후 피험자의 기침, 가래, 목쉼, 기관지 간지러움 상태 개선 정도에 따라 5-완전한 개선, 4-상당한 개선, 3-중등도의 개선, 2-약간의 개선, 1-개선 없음의 5단계로 개선 효과를 평가하였고, 그 평균값을 하기의 표 5에 나타내었다.After one week, depending on the degree of improvement in the subject's cough, phlegm, hoarseness, and bronchial itching, the improvement effect was divided into five levels: 5-complete improvement, 4-substantial improvement, 3-moderate improvement, 2-slight improvement, 1-no improvement. was evaluated, and the average values are shown in Table 5 below.
무처리군Untreated group 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
기침cough 1.21.2 5.05.0 2.12.1 2.42.4 2.42.4 2.42.4
가래sputum 1.01.0 5.05.0 2.22.2 2.52.5 2.42.4 2.52.5
목쉼hoarseness 1.01.0 5.05.0 2.32.3 2.12.1 2.12.1 2.22.2
기관지 간지러움Bronchial itching 1.01.0 5.05.0 2.42.4 2.32.3 2.22.2 2.32.3
상기 표 5에서 보듯이, 실시예 1의 도라지청은 오미크론 감염자의 기침, 가래, 목쉼, 기관지 간지러움 상태를 매우 효과적으로 개선시킴을 확인할 수 있었다.As shown in Table 5 above, it was confirmed that Bellflower root of Example 1 very effectively improved the cough, phlegm, hoarseness, and bronchial itching of Omicron-infected patients.
<시험예 6> 도라지청의 면역 활성 측정<Test Example 6> Measurement of immune activity of bellflower root
상기 실시예 1의 도라지청 및 비교예 1 내지 4의 도라지청의 면역 활성을 비교하였다. 예비 실험에서 각각의 도라지청을 RAW 264.7 세포에 0.5~10 ㎍/mL로 처리하였을 때 세포독성이 없음을 확인하였다.The immune activity of the bellflower root of Example 1 and the bellflower root of Comparative Examples 1 to 4 were compared. In preliminary experiments, it was confirmed that there was no cytotoxicity when each bellflower root was treated with 0.5 to 10 μg/mL on RAW 264.7 cells.
NO의 농도는 배양액 내의 산화 질소(nitrite oxide) 농도를 그리스 시약(Griess reagent)을 이용하여 측정하였다. RAW 264.7 세포를 DMEM 배지를 이용하여 5ㅧ104 cells/mL로 조절한 후 96 웰 플레이트에 접종하고 37℃ 온도 및 5% CO2 인큐베이터에서 24시간 배양하였다. 시료 희석액을 1시간 처리하고 0.1 ㎍/mL의 LPS를 처리한 후 24시간 배양하였다. 배양액의 상층액을 얻은 후 그리스 시약과 반응시킨 후 분광광도계로 540 nm에서 흡광도를 측정하여 계산하였다.The concentration of NO was measured using the Griess reagent as the nitrite oxide concentration in the culture medium. RAW 264.7 cells were adjusted to 5ㅧ10 4 cells/mL using DMEM medium, then inoculated into a 96-well plate and cultured in an incubator at 37°C and 5% CO2 for 24 hours. The sample dilution was treated for 1 hour, treated with 0.1 ㎍/mL LPS, and cultured for 24 hours. After obtaining the supernatant of the culture, it was reacted with Greek reagent, and the absorbance was measured and calculated at 540 nm using a spectrophotometer.
ControlControl 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
NO(uM)NO(uM) 5.55.5 20.920.9 10.310.3 11.411.4 13.213.2 14.214.2
상기 표 6에서 보듯이, 실시예 1의 도라지청 처리구가 다른 비교예 1 내지 4의 도라지청에 비해 높은 NO 생성량을 나타내었다.As shown in Table 6, the bellflower root treatment of Example 1 showed a higher amount of NO production compared to the bellflower root of other Comparative Examples 1 to 4.
NO는 면역계에서 외부물질에 대한 방어 작용을 하는 중요한 신호 전달 물질로서 인체의 면역반응을 조절한다고 알려져 있는데, 실시예 1의 도라지청은 면역 기능을 증가시킬 수 있음을 확인하였다.NO is an important signaling substance that acts as a defense against foreign substances in the immune system and is known to regulate the body's immune response. It was confirmed that bellflower root of Example 1 can increase immune function.
<시험예 7> 도라지청의 미생물 검출 시험<Test Example 7> Microorganism detection test of bellflower root
상기 실시예 1에서 제조된 도라지청 및 비교예 1 내지 4에서 제조된 도라지청을 7~10℃ 냉장조건에서 보관하면서 1달 간격으로 시료를 채취하여 도라지청에서의 미생물 품질변화를 조사하였다.The bellflower root prepared in Example 1 and Comparative Examples 1 to 4 were stored under refrigerated conditions at 7 to 10°C, and samples were collected at intervals of one month to investigate changes in microbial quality in the bellflower root.
미생물 검출 분석은 미생물 확인시험은 식품공전에 준하는 표준 방법으로 수행하였으며, 품질관리 항목인 총균수, 대장균군, 황색포도상구균 총 3가지에 대한 미생물 항목을 시험 확인하였다. Microbial detection analysis was performed using a standard method in accordance with the Food Code, and a total of three quality control items: total number of bacteria, coliforms, and Staphylococcus aureus were tested and confirmed.
시료 10g과 멸균된 생리식염수(0.85%) 90ml을 미생물 시료 균질기 백(Stomacher bag)에 담고 미생물 시료 균질기를 이용하여 균질화시킨 후 시험액으로 사용하였고, 이 시험액 1ml을 3M사의 페트리필름지에 분주하여 Incubator (37±1℃)에서 24시간 동안 배양한 후 콜로니 형성 균체를 계수한 후 2~3회 반복치의 평균값을 이용하여 시료 g당 세균수 (CFU/g)로 표시하였다. 그 결과는 하기 표 7에 나타내었다.10 g of sample and 90 ml of sterilized saline solution (0.85%) were placed in a microbial sample homogenizer bag, homogenized using a microbial sample homogenizer, and used as a test solution. 1 ml of this test solution was dispensed onto 3M Petri film paper and placed in an incubator. After culturing at (37±1°C) for 24 hours, colony-forming bacteria were counted and the average value of 2 to 3 replicates was used to express the number of bacteria per g of sample (CFU/g). The results are shown in Table 7 below.
저장기간storage duration 시험항목Test Items 실시예 1Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 비교예 4Comparative Example 4
1달 후1 month later 일반 세균수General bacterial count 1.2x101.2x10 2.2x102.2x10 2.2x102.2x10 2.2x102.2x10 2.2x102.2x10
대장균군coliforms N.DN.D. N.DN.D. N.DN.D. N.DN.D. N.DN.D.
황색포도상구균Staphylococcus aureus N.DN.D. N.DN.D. N.DN.D. N.DN.D. N.DN.D.
2달 후2 months later 일반 세균수General bacterial count 1.8x101.8x10 3.6x103.6x10 3.3x103.3x10 3.8x103.8x10 3.2x103.2x10
대장균군coliforms N.DN.D. N.DN.D. N.DN.D. N.DN.D. N.DN.D.
황색포도상구균Staphylococcus aureus N.DN.D. N.DN.D. N.DN.D. N.DN.D. N.DN.D.
상기 표 7에 나타낸 바와 같이, 2달 저장 후 총균수는 실시예 1의 도라지청의 경우 1.8x10 CFU/g로 낮았으며, 대장균군과 황색포도상구균은 모든 시료에서 검출되지 않았다.As shown in Table 7, the total bacterial count after two months of storage was low at 1.8x10 CFU/g in the bellflower root of Example 1, and coliforms and Staphylococcus aureus were not detected in all samples.
이상으로 본 발명의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적인 기술은 단지 바람직한 구현예일 뿐이며, 이에 본 발명의 범위가 제한되는 것이 아닌 점은 명백하다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항과 그의 등가물에 의하여 정의된다고 할 것이다.As the specific parts of the present invention have been described in detail above, it is clear to those skilled in the art that these specific techniques are merely preferred embodiments and do not limit the scope of the present invention. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
이상과 같은 실시예에 따라 제조되는 도라지청은 호흡기 유발 세균에 대한 항균 효과가 우수하여 기관지 질병 및 감기에 탁월한 예방 효과를 가지며, 최근 유행인 오미크론 감염자의 증상을 효과적으로 경감시킴으로써, 사람의 건강에 매우 유익한 장점을 제공한다.Bellflower extract prepared according to the above-described examples has an excellent antibacterial effect against respiratory bacteria, and has an excellent preventive effect on bronchial diseases and colds. It is good for human health by effectively alleviating the symptoms of those infected with Omicron, a recent trend. It offers very beneficial advantages.

Claims (7)

  1. 하기 단계를 포함하는 것을 특징으로 하는 도라지청의 제조방법:Method for producing bellflower root comprising the following steps:
    (S1) 도라지를 쪄서 말리기를 반복하여 홍도라지를 제조한 다음 베보자기에 봉하여 준비하는 단계;(S1) preparing red bellflower root by repeating steaming and drying bellflower root and then sealing it in a cloth wrapper;
    (S2) 상기 도라지 100 중량부에 대하여 5 내지 10 중량부의 보리쌀로 밥을 지어 식힌 후 베보자기에 봉하여 준비하는 단계;(S2) preparing rice by cooking 5 to 10 parts by weight of barley rice relative to 100 parts by weight of bellflower root, cooling it, and then sealing it in a cloth wrap;
    (S3) 상기 도라지 100 중량부에 대하여 1 내지 2 중량부의 오미자 및 0.5 내지 1 중량부의 찔레열매를 혼합한 다음 물에 넣고 끓여서 우려내는 단계;(S3) mixing 1 to 2 parts by weight of Schisandra chinensis and 0.5 to 1 part by weight of blackthorn fruit with 100 parts by weight of bellflower root, then boiling and steeping in water;
    (S4) 상기 도라지 100 중량부에 대하여 20 내지 30 중량부의 엿질금을 베보자기에 넣고 물에 넣고 끓여서 우려내는 단계;(S4) Putting 20 to 30 parts by weight of malt syrup into a cloth and boiling it in water for 100 parts by weight of bellflower root;
    (S5) 상기 도라지 100 중량부에 대하여 4 내지 5 중량부의 대추를 물에 불린 다음 씨를 빼고 베보자기에 봉하여 준비하는 단계;(S5) soaking 4 to 5 parts by weight of jujube in water for 100 parts by weight of bellflower root, then removing the seeds and sealing them in a cloth to prepare;
    (S6) 상기 단계 (S1)에서 베보자기에 봉한 홍도라지, 상기 단계 (S2)에서 베보자기에 봉한 보리밥, 상기 단계 (S3)에서 오미자 및 찔레열매를 우린 물, 상기 단계 (S4)에서 엿질금 우린 물, 상기 단계 (S5)에서 베보자기에 봉한 대추를 전기밥솥에 넣는 단계;(S6) Red bellflower sealed in a linen cloth in the step (S1), barley rice sealed in a linen cloth in the step (S2), water in which Schisandra chinensis and blackthorn berries were soaked in the step (S3), and malt root in the step (S4) Putting water and jujubes sealed in a cloth in step (S5) into an electric rice cooker;
    (S7) 전기밥솥을 보온으로 유지하여 내용물을 발효시킨 다음 식히는 단계;(S7) maintaining the electric rice cooker at insulation temperature to ferment the contents and then cooling them;
    (S8) 상기 단계 (S7)에서 식힌 발효물에서 보리밥 베보자기를 짜낸 후 내용물을 빼내고, 홍도라지와 대추는 분쇄하여 발효액과 함께 냄비에 넣는 단계; 및(S8) squeezing the barley rice cloth from the fermented product cooled in step (S7), removing the contents, pulverizing the red bellflower root and jujube, and placing them in a pot together with the fermentation liquid; and
    (S9) 상기 발효액을 달이고 식혀서 도라지청을 제조하는 단계.(S9) A step of preparing bellflower root by boiling and cooling the fermented broth.
  2. 제 1 항에 있어서,According to claim 1,
    상기 단계 (S1)에서 도라지를 쪄서 말리기를 4 내지 6번 반복하는 것을 특징으로 하는 도라지청의 제조방법.A method for producing bellflower root, characterized in that steaming and drying bellflower root is repeated 4 to 6 times in step (S1).
  3. 제 1 항에 있어서,According to claim 1,
    상기 단계 (S3)에서 오미자 및 찔레열매를 3 내지 6 부피배의 물에 넣고 중불로 1시간 30분 내지 2시간 30분 동안 끓여서 우려내는 것을 특징으로 하는 도라지청의 제조방법.In the step (S3), Schisandra chinensis and black rose fruit are added to 3 to 6 volumes of water and boiled over medium heat for 1 hour and 30 minutes to 2 hours and 30 minutes.
  4. 제 1 항에 있어서,According to claim 1,
    상기 단계 (S4)에서 엿질금을 5 내지 8 부피배의 물에 넣고 끓여서 우려내는 것을 특징으로 하는 도라지청의 제조방법.A method for producing bellflower root, characterized in that in the step (S4), the malt syrup is added to 5 to 8 volumes of water, boiled, and then brewed.
  5. 제 1 항에 있어서,According to claim 1,
    상기 단계 (S7)에서 전기밥솥을 8 내지 10시간 동안 보온으로 유지하는 것을 특징으로 하는 도라지청의 제조방법.A method of producing bellflower root, characterized in that the electric rice cooker is kept warm for 8 to 10 hours in the step (S7).
  6. 제 1 항에 있어서,According to claim 1,
    상기 단계 (S9)에서 발효액을 1/3 내지 1/2의 부피가 될 때까지 달이는 것을 특징으로 하는 도라지청의 제조방법.A method for producing bellflower root, characterized in that in the step (S9), the fermentation broth is boiled until the volume reaches 1/3 to 1/2.
  7. 제 1 항 내지 제 6 항 중 어느 한 항에 따른 제조방법에 따라 제조된 도라지청.Bellflower root manufactured according to the manufacturing method according to any one of claims 1 to 6.
PCT/KR2023/002231 2022-03-15 2023-02-15 Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby WO2023177094A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020220032254A KR102436582B1 (en) 2022-03-15 2022-03-15 A process for the preparation of Manufacturing method of bellflower syrup and the bellflower syrup prepared therefrom
KR10-2022-0032254 2022-03-15

Publications (1)

Publication Number Publication Date
WO2023177094A1 true WO2023177094A1 (en) 2023-09-21

Family

ID=83113158

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2023/002231 WO2023177094A1 (en) 2022-03-15 2023-02-15 Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby

Country Status (2)

Country Link
KR (1) KR102436582B1 (en)
WO (1) WO2023177094A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
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
KR102594646B1 (en) 2023-08-01 2023-10-26 농업회사법인 청결원식품 주식회사 Manufacturing method of red bellflower syrup
KR102594645B1 (en) 2023-08-01 2023-10-26 농업회사법인 청결원식품 주식회사 Manufacturing method of black bellflower syrup

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101454114B1 (en) * 2013-05-06 2014-10-22 이상민 The manufaturing method of grain syrup with red ballon flower
KR20200080929A (en) * 2018-12-27 2020-07-07 산촌마을농업회사법인유한회사 Production method of belloflower syrup
KR102289865B1 (en) * 2020-09-14 2021-08-12 이계자 Manufacturing method of red bellflower starch syrup and a red bellflower starch syrup by the manufacturing method
KR20220019394A (en) * 2020-08-10 2022-02-17 박연숙 Manufacturing method of black balloon flower syrup
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101454114B1 (en) * 2013-05-06 2014-10-22 이상민 The manufaturing method of grain syrup with red ballon flower
KR20200080929A (en) * 2018-12-27 2020-07-07 산촌마을농업회사법인유한회사 Production method of belloflower syrup
KR20220019394A (en) * 2020-08-10 2022-02-17 박연숙 Manufacturing method of black balloon flower syrup
KR102289865B1 (en) * 2020-09-14 2021-08-12 이계자 Manufacturing method of red bellflower starch syrup and a red bellflower starch syrup by the manufacturing method
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

Also Published As

Publication number Publication date
KR102436582B1 (en) 2022-08-26

Similar Documents

Publication Publication Date Title
WO2023177094A1 (en) Method for preparing platycodon grandiflorus syrup and platycodon grandiflorus syrup prepared thereby
CN102524474B (en) Refreshing and nourishing herbal tea and preparation method thereof
CN101703134B (en) Health protection tea
KR20120133133A (en) Composition for Prevention or Treatment of Respiratory Disease Comprising Herbal Extract and Fermentation Product thereof with Lactic acid Bacteria
KR101339706B1 (en) A compound for immune strengthen inclusion reducing the bitterness of red ginseng, the extract of immune, and the probiotics
WO2018021886A1 (en) Food composition for relieving hangover, overcoming fatigue and improving immunity comprising extract of mixed herbal medicine as active ingredient
WO2015115778A1 (en) Method for preparing medicinal herb composition having atopic immune system strengthening and anticancer effects
WO2020130242A1 (en) Fermented and concentrated liquid of which odor masking and active ingredients of noni juice are enhanced, and preparation method therefor
JP2023526652A (en) Composition for treatment of respiratory disease or inflammatory disease by stimulation of fine dust containing lactic acid bacteria
WO2022215970A1 (en) Bread containing bamboo leaf extract and method for manufacturing same
KR20150067822A (en) Functional composition for comprising wild-peach and the manufacturing method thereof
KR101694617B1 (en) Method for Preparing of Undiluted Solution of Schizandra Extract or Undiluted Solution of Schizandra Extract Prepared by the Method
JP7354448B2 (en) Composition for improving asthma
CN104435773A (en) Traditional Chinese medicine preparation for treating tetanus
KR102082649B1 (en) Method for producing balloonflower pear syrup and balloonflower pear syrup produced by the same method
KR101990456B1 (en) Method for producing balloonflower tea of teabag-type and balloonflower tea of teabag-type produced by the same method
CN107050106A (en) A kind of lozenge for being used to prevent and treat chronic pharyngitis
CN103463498B (en) Traditional Chinese medicine preparation for treating sphagitis
KR102128457B1 (en) Food composition for improvement of respiratory function
KR20220087888A (en) Black bellflower syrup and method of preparing therefor
CN110038093A (en) Micro ecological technology fermentation loquat composition and preparation method thereof
TW201444569A (en) The compositions comprising the extracts of Graptopetalum paraguayense for preventing allergy and airway inflammation
CN116270896B (en) Traditional Chinese medicine composition for treating livestock and poultry cough and preparation method thereof
KR20110029473A (en) Manufacturing process of fermented and abstracted using wild plants
CN113396981B (en) Goat milk powder with stomach nourishing effect and preparation method thereof

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23770974

Country of ref document: EP

Kind code of ref document: A1