WO2023177094A1 - Procédé de préparation de sirop de platycodon grandiflorus et sirop de platycodon grandiflorus ainsi préparé - Google Patents

Procédé de préparation de sirop de platycodon grandiflorus et sirop de platycodon grandiflorus ainsi préparé 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
English (en)
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/fr

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

Selon un mode de réalisation de la présente invention, un procédé de préparation de sirop de Platycodon grandiflorus comprend les étapes consistant à : ajouter, dans un cuiseur à riz électrique, du Platycodon grandiflorus rouge enveloppé dans un tissu de lin, de l'orge et du riz enveloppés dans un tissu de lin, de l'eau infusée de baies de schizandra et de fruits de Rosa multiflora, de l'eau infusée de malt, et du jujube enveloppé dans un tissu de lin ; faire fermenter le contenu pendant que le cuiseur à riz électrique est maintenu chaud, puis le refroidir ; presser le tissu de lin contenant l'orge et le riz parmi les produits fermentés refroidis, puis retirer le contenu, pulvériser le Platycodon grandiflorus rouge et le jujube, et les mettre dans un pot avec le liquide fermenté ; et faire bouillir et refroidir le liquide fermenté, achevant ainsi la préparation du sirop de Platycodon grandiflorus.
PCT/KR2023/002231 2022-03-15 2023-02-15 Procédé de préparation de sirop de platycodon grandiflorus et sirop de platycodon grandiflorus ainsi préparé WO2023177094A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020220032254A KR102436582B1 (ko) 2022-03-15 2022-03-15 도라지청의 제조방법 및 이에 따라 제조된 도라지청
KR10-2022-0032254 2022-03-15

Publications (1)

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

Family

ID=83113158

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2023/002231 WO2023177094A1 (fr) 2022-03-15 2023-02-15 Procédé de préparation de sirop de platycodon grandiflorus et sirop de platycodon grandiflorus ainsi préparé

Country Status (2)

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

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102436582B1 (ko) * 2022-03-15 2022-08-26 (주)푸른신화 도라지청의 제조방법 및 이에 따라 제조된 도라지청
KR102594646B1 (ko) 2023-08-01 2023-10-26 농업회사법인 청결원식품 주식회사 홍도라지청의 제조방법
KR102594645B1 (ko) 2023-08-01 2023-10-26 농업회사법인 청결원식품 주식회사 흑도라지청의 제조방법

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101454114B1 (ko) * 2013-05-06 2014-10-22 이상민 홍도라지를 첨가한 조청제조방법
KR20200080929A (ko) * 2018-12-27 2020-07-07 산촌마을농업회사법인유한회사 도라지청의 제조 방법
KR102289865B1 (ko) * 2020-09-14 2021-08-12 이계자 홍도라지 조청의 제조방법 및 그 제조방법에 의한 홍도라지 조청
KR20220019394A (ko) * 2020-08-10 2022-02-17 박연숙 흑도라지 청 제조방법
KR102436582B1 (ko) * 2022-03-15 2022-08-26 (주)푸른신화 도라지청의 제조방법 및 이에 따라 제조된 도라지청

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101454114B1 (ko) * 2013-05-06 2014-10-22 이상민 홍도라지를 첨가한 조청제조방법
KR20200080929A (ko) * 2018-12-27 2020-07-07 산촌마을농업회사법인유한회사 도라지청의 제조 방법
KR20220019394A (ko) * 2020-08-10 2022-02-17 박연숙 흑도라지 청 제조방법
KR102289865B1 (ko) * 2020-09-14 2021-08-12 이계자 홍도라지 조청의 제조방법 및 그 제조방법에 의한 홍도라지 조청
KR102436582B1 (ko) * 2022-03-15 2022-08-26 (주)푸른신화 도라지청의 제조방법 및 이에 따라 제조된 도라지청

Also Published As

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

Similar Documents

Publication Publication Date Title
WO2023177094A1 (fr) Procédé de préparation de sirop de platycodon grandiflorus et sirop de platycodon grandiflorus ainsi préparé
CN102524474B (zh) 一种清润型凉茶及其制备方法
CN101703134B (zh) 一种保健茶
KR20120133133A (ko) 생약 추출물 또는 이의 유산균 발효물을 포함하는 호흡기 질환의 예방 또는 치료용 조성물
KR101339706B1 (ko) 홍삼 포접화합물, 면역 농축물 및 유산균을 유효성분으로 함유하는 면역증강 복합 조성물
WO2018021886A1 (fr) Composition alimentaire permettant de soulager les symptômes résultant de l'excès d'alcool, d'éliminer la fatigue et d'améliorer l'immunité, comprenant un extrait de remède à base de multiples plantes en tant que principe actif
WO2015115778A1 (fr) Procédé de préparation d'une composition à base de plantes médicinales ayant pour effet de renforcer le système immunitaire atopique et présentant une action anticancéreuse
JP2023526652A (ja) 乳酸菌を含む微細ほこり刺激による呼吸器疾患または炎症疾患治療用組成物
WO2022215970A1 (fr) Pain contenant un extrait de feuilles de bambou et son procédé de fabrication
KR20150067822A (ko) 개복숭아 발효액을 주성분으로 함유하는 기능성 조성물 및 그 제조방법
KR101694617B1 (ko) 오미자 추출 원액의 제조 방법 또는 상기 방법으로 제조된 오미자 추출 원액
JP7354448B2 (ja) 喘息改善用組成物
KR102082649B1 (ko) 도라지배청의 제조방법 및 상기 방법으로 제조된 도라지배청
KR101990456B1 (ko) 도라지 티백차의 제조방법 및 상기 방법으로 제조된 도라지 티백차
CN107050106A (zh) 一种用于预防和治疗慢性咽炎的含片
CN103463498B (zh) 一种治疗咽喉炎的中药制剂
KR102128457B1 (ko) 기관지 기능 개선용 식품 조성물
WO2019240342A1 (fr) Procédé de fabrication d'un comprimé moussant au vinaigre pour la détoxication et l'amincissement
TW201444569A (zh) 一種含有石蓮花萃取物之組合物可用於改善過敏及呼吸道發炎
KR102063447B1 (ko) 어린이 도라지청(아이청)
CN116270896B (zh) 一种治疗畜禽咳嗽的中药物组合物及其制备方法
KR20110029473A (ko) 유산균이 함유된 기능성 액체 및 이의 제조 방법
CN113396981B (zh) 一种具有养胃功效的羊奶粉及其制备方法
WO2023282577A1 (fr) Produit de fermentation de momordica charantia probiotique ayant une fonction antidiabétique, antidémence et antioxydante améliorée
WO2022131639A1 (fr) Composition pour inhiber le virus de la grippe, contenant des produits fermentés d'extrait végétal comprenant de la nodakénine ou de la nodakénetine, ou des fractions de ces derniers

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