Yakdoraji aged grain syrup manufacturing method
The method addresses the issue of diminished medicinal effects in conventional syrups by using pesticide-free white balloon flowers and low-temperature steaming to create a high-content medicinal herb syrup with balanced sweetness and aroma, enhancing consumer accessibility.
Patent Information
- Authority / Receiving Office
- KR · KR
- Patent Type
- Patents
- Current Assignee / Owner
- 윤지요
- Filing Date
- 2023-12-06
- Publication Date
- 2026-07-29
AI Technical Summary
Conventional methods for manufacturing balloon flower syrup fail to effectively harness the medicinal properties and depth of flavor of white balloon flower due to the use of artificial additives and low-quality raw materials, leading to diminished pharmacological effects and consumer aversion.
A method involving careful selection and processing of pesticide-free white balloon flowers, separation of head and stem portions, low-temperature steaming and stirring for 72 hours, and evaporation of moisture to create a high-content medicinal herb syrup with balanced sweetness and aroma.
The method harmonizes the sweetness of rice syrup with the unique taste and aroma of white balloon flower, providing a product with enhanced medicinal properties and depth of flavor without artificial additives, making it accessible to consumers.
Smart Images
Figure 112023136488481-PAT00001_ABST
Abstract
Description
Technology Field
[0001] The present invention relates to a method for manufacturing fermented white balloon flower syrup. More specifically, the invention relates to a method for manufacturing fermented white balloon flower syrup in which the sweetness of rice syrup is harmonized with the unique taste and aroma of white balloon flower, making it easily accessible even to consumers who have an aversion to the taste and aroma of white balloon flower; unlike the general method of boiling for a short time over a strong fire of 100°C or higher, the invention relates to a method for manufacturing fermented white balloon flower syrup in which all moisture is evaporated to prevent spoilage and to provide a product with depth of taste and aroma. Background Technology
[0002] White balloon flower is a medicinal balloon flower that is over 3 years old, and is also called 'medicinal balloon flower'.
[0003] White balloon flower root is characterized by having many long, thick rootlets. It is an alkaline food rich in calcium, iron, minerals, vitamins, and dietary fiber, and contains amino acids. It is known to be effective for coughs and phlegm due to its saponin content, and can help improve digestion, promote liver health, strengthen the immune system, have anti-inflammatory effects, and prevent obesity.
[0004] The conventional manufacturing process of balloon flower syrup involves mixing balloon flower concentrate and solids based on chemical concentration technology, which is insufficient to expect the pharmacological effects and benefits of pure balloon flower.
[0005] Meanwhile, Jocheong, also known as Mulyeot, refers to a thin syrup made by saccharifying grains such as rice, sorghum, and corn with malt syrup and then boiling it to make it thick. It is used as a sweetener when cooking food and is also consumed directly.
[0006] Recently, due to palates accustomed to sweetness, there is a demand for a stronger sweet flavor. As a result, sugar is often added to jocheong to increase its sweetness, and preservatives are sometimes added to prevent oxidation and spoilage, given that it is consumed for a relatively long period after opening. Additionally, food coloring is sometimes added to create an appetizing appearance.
[0007] These artificial additives diminish the original function of jocheong and act as a factor that worsens the perception of jocheong by causing side effects such as diabetes and allergies.
[0008] Meanwhile, attempts are being made to lower the barrier to entry for consumers who are averse to the taste and aroma of white balloon flower by adding white balloon flower to rice syrup to enhance efficacy while harmonizing with the sweetness of the syrup.
[0009] Although various products are being introduced, there is a problem in that it is difficult to properly exert medicinal effects even if various medicinal ingredients are added, as the quality of the basic ingredient, rice syrup, has not been ensured.
[0010] Furthermore, since the medicinal efficacy and depth of flavor vary widely depending on the mixing ratio of medicinal herbs and rice syrup and the processing method, there is a growing need to develop food products that can maximize medicinal effects while improving consumer accessibility through an original recipe and an optimal blend of high-quality rice syrup and medicinal herbs.
[0011] Prior Art: KR Registered Patent Publication No. 10-2274326 (Published July 7, 2021) The problem to be solved
[0012] The present invention was devised to solve the above-mentioned problems. Its purpose is to provide a method for manufacturing fermented white balloon flower syrup that has a high pharmacological effect and medicinal properties, and can provide a high-content medicinal herb syrup, and has a deep taste and aroma. This is achieved by resolving the issue where most conventional syrups based on medicinal plants utilize artificial raw materials and concentrates, and even when the same amount is produced, the pharmacological action and effects of white balloon flower fall short of expectations due to other chemical concentration processes and the low quality of raw materials. means of solving the problem
[0013] The method for manufacturing fermented white balloon flower syrup according to the present invention, devised to achieve the above objective, comprises: a white balloon flower selection and preparation step of carefully selecting and harvesting pesticide-free, eco-friendly white balloon flowers; a first processing step of separating the head portion corresponding to the head of the white balloon flower and the medicinal stem portion corresponding to the remaining body portion excluding the head portion from the harvested white balloon flowers; a second processing step of washing the separated head portion and medicinal stem portion; a drying step of drying the head portion and medicinal stem portion that have undergone the second processing step; a medicinal stem portion pulverization step of putting the medicinal stem portion of the white balloon flower dried through the drying step into a grinder to pulverize it; a raw material grinding step of preparing white balloon flowers, cutting them into a certain unit, putting them into a dryer to dry them, and then grinding them with a grinder; and a syrup heating and stirring step in which, before stirring the balloon flower and rice syrup, the rice syrup is first put into a cauldron decoction pot to heat and the rice syrup is dissolved while rotating and stirring. It includes a steaming and stirring step in which powdered medicinal balloon flower root and crushed raw medicinal balloon flower root are added to a cauldron decoction pot in which rice syrup has already been dissolved, and steamed and stirred for 72 hours.
[0014] In addition, the steaming and stirring step includes steaming and stirring by sequentially passing through a first heating section in which powdered medicinal balloon flower root, crushed medicinal balloon flower root raw material, and rice syrup are heated under low temperature conditions of 25℃ to 50℃, a second heating section in which, after heating under low temperature conditions, they are heated under medium temperature conditions of 50℃ to 88℃, and a third heating section in which, after heating under medium temperature conditions, they are heated under high temperature conditions of 88℃ to 93℃.
[0015] In addition, the method further includes a head extraction and decoction step in which, after the drying step, the head portion of the dried white balloon flower is collected and placed in a medicinal decoction pot, purified water is added, and liquid extraction is performed after decoction at 88°C for 48 hours to obtain a head extract, and the steaming and stirring step includes the addition of the head extract prepared in the head extraction and decoction step. Effects of the invention
[0016] According to the present invention, the sweetness of rice syrup is harmonized with the unique taste and aroma of white balloon flower root, which has the effect of allowing even consumers who have an aversion to the taste and aroma of white balloon flower root to easily access it.
[0017] In addition, according to the present invention, unlike the general method of boiling for a short time over a strong fire of 100°C or higher, the product is simmered for a long time at a low temperature of less than 100°C to evaporate all the moisture, thereby preventing spoilage and providing a product with depth of taste and aroma.
[0018] In addition, the present invention is effective in providing a product that captures a healthy sweetness derived solely from the raw materials, without using any sugar, preservatives, or coloring agents. Brief explanation of the drawing
[0019] FIG. 1 is a diagram showing the configuration of a method for manufacturing fermented white balloon flower syrup according to a preferred embodiment of the present invention. Specific details for implementing the invention
[0020] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. First, it should be noted that in assigning reference numerals to the components of each drawing, the same components are given the same reference numeral whenever possible, even if they are shown in different drawings. Furthermore, in describing the present invention, if it is determined that a detailed description of related known components or functions may obscure the essence of the present invention, such detailed description is omitted. Additionally, while preferred embodiments of the present invention will be described below, the technical concept of the present invention is not limited or restricted thereto and can be modified and implemented in various ways by those skilled in the art.
[0022] FIG. 1 is a diagram showing the configuration of a method for manufacturing fermented white balloon flower syrup according to a preferred embodiment of the present invention.
[0024] Referring to FIG. 1, a method for manufacturing fermented white balloon flower syrup according to a preferred embodiment of the present invention comprises a white balloon flower selection and preparation step (S10), a first processing step (S20), a second processing step (S30), a drying step (S40), a powdering step of the medicinal container part (S50), a raw material grinding step (S60), a syrup heating and stirring step (S70), and a steaming and stirring step (S80).
[0026] The white balloon flower selection and preparation stage (S10) is a process of carefully selecting and harvesting pesticide-free, eco-friendly 6-year-old white balloon flowers grown in high-altitude areas of 700 meters or more above sea level.
[0028] 6-year-old white balloon flower is called white balloon flower because it blooms with white flowers, unlike the common balloon flower which blooms with blue flowers during the flowering season. Its roots are white, and it has been highly valued for medicinal purposes since ancient times. It is known to have significantly superior saponins and active ingredients compared to the common balloon flower.
[0030] The white balloon flower selection and preparation step (S10) uses white balloon flowers grown through natural grazing. White balloon flowers grown through natural grazing refer to white balloon flowers grown in a natural environment where they are not cultivated for the purpose of high yield by creating furrows and planting them densely, but rather by direct sowing to create a natural environment with minimal interference. Only the sowing is done artificially.
[0032] The first processing step (S20) performs the task of separating the harvested balloon flower into the head portion corresponding to the white balloon flower and the body portion corresponding to the remaining body portion excluding the head portion.
[0034] The reason for separating the head portion and the medicinal tube portion in the first processing stage (S20) is, firstly, to filter out foreign substances including soil or other small stones between the head portion and the medicinal tube portion, and secondly, because the head portion and the medicinal tube portion have different hardness and physical properties, they must be separated for decoction.
[0036] In particular, ordinary balloon flower roots contain residual pesticide components in the head portion (the "brain" part) due to the use of pesticides and organic chemical growth agents; however, the naturally cultivated white balloon flower roots used in this invention allow for the enhancement of medicinal properties by processing and utilizing the head portion.
[0038] The second processing step (S30) is a process of washing and cleaning the separated head portion and the medicinal container portion. The second processing step (S30) is a process of cleaning and cleaning foreign substances, including soil or other small stones, that are adhered to the separated head portion and the medicinal container portion.
[0040] The drying step (S40) is a process of drying the head portion and the medicine container portion that have undergone the second processing step (S30). Specifically, the drying step (S40) is a process of drying for 12 hours at a temperature range of 25℃ to 30℃.
[0042] Due to the nature of the plant, it retains moisture deep within its body to prevent moisture from being released to the outside when undergoing the drying process, thereby preventing the loss of medicinal moisture during the subsequent process of preparing sliced medicinal balloon flower root (S70).
[0044] The drying step (S40) is based on natural drying in principle, but in the event of severe daily temperature fluctuations, or during the cold, hot, or rainy season, the prepared white balloon flower roots may be placed in a dryer to perform the drying process. Here, the drying method is not limited to a specific method.
[0046] More preferably, given the characteristics of bulbous root plants, there is a risk that the medicinal properties may significantly decrease as the medicinal moisture in the head and root tube evaporates and volatilizes at high temperatures; therefore, it is desirable to proceed with natural drying within the above temperature range.
[0048] After the drying step (S40), the head portion of the dried white balloon flower root, which has been separated through the second processing step (S30), is collected and placed in a medicinal decoction pot, purified water is added, and the mixture is decocted at 88°C for 48 hours, after which liquid extraction is performed to obtain a head portion extract. This may further include a head portion extraction and decoction step (not shown).
[0050] The powdering step (S50) of the medicinal part is a process of putting the medicinal part of the white balloon flower, which has been separated through the drying step (S40), into a grinder and grinding it to about 2 mm to powder.
[0052] The medicine container portion obtained through the medicine container portion pulverization step (S50) is micronized and manufactured into a powder state.
[0054] The raw material grinding step (S60) is a process of preparing whole medicinal balloon flower roots, cutting them into strips of about 2 to 3 cm, placing them in a dryer, drying them at 60°C for 48 hours, and then grinding them with a grinder. At this time, a method of naturally drying the stripped medicinal balloon flower roots (hereinafter referred to as raw material) cut into specific units without placing them in a dryer may also be used. Approximately 120 g of powder is extracted per 1 kg of balloon flower roots.
[0056] At this time, the raw material crushed from the raw material crushing step (S60) is formed such that the particle size is relatively larger than the particle size of the crushed medicinal balloon flower root container.
[0058] Here, the raw material refers to the entire mass of white balloon flower, including the body, the head, and the fine roots.
[0060] The heating and stirring step of the rice syrup (S70) involves first adding the rice syrup to a cauldron and heating it, and then stirring it in rotation to loosen the rice syrup before stirring the balloon flower root and rice syrup in earnest. The above process takes approximately 8 to 12 hours at medium temperature conditions of 50℃ to 88℃.
[0062] The heating and stirring step (S70) for loosening the rice syrup adopts a medium temperature condition of 50°C to 88°C as the heating condition for loosening the rice syrup, because if the syrup is heated with a rapid temperature change, oxidation may proceed rapidly, so it is desirable to loosen the syrup while maintaining the above temperature condition.
[0064] The heating and stirring step (S70) of the rice syrup involves first dissolving the rice syrup alone at medium temperature conditions of 50°C to 88°C for 8 to 12 hours before adding the balloon flower root, so that the powdered balloon flower root medicine container part and the crushed balloon flower root raw material can be easily dissolved when added to the cauldron decoction machine.
[0066] The rice syrup heating and stirring step (S70) proceeds to the subsequent steaming and stirring step (S90) once the process of loosening the rice syrup is completed.
[0068] The steaming and stirring step (S80) is a process of putting the powdered medicinal balloon flower root container and the crushed medicinal balloon flower root raw material into a cauldron decoction machine in which rice syrup has already been dissolved, and steaming and stirring for 72 hours.
[0070] The steaming and stirring step (S80) involves putting powdered medicinal balloon flower root, crushed medicinal balloon flower root raw material, and rice syrup into a cauldron decoction machine and heating for 72 hours.
[0072] The steaming and stirring step (S80) is characterized by being carried out in a cauldron boiling method, in which the product is not boiled for a short time over a strong fire of 100°C or higher, but is simmered for more than 72 hours with careful fire control below 100°C to evaporate all the moisture and prevent spoilage.
[0074] In addition, another reason for proceeding at a temperature below 100℃ is that if the rice syrup is heated at a temperature exceeding 100℃, there is a risk that the rice syrup will oxidize and harden.
[0076] Specifically, the steaming and stirring step (S80) involves sequentially passing through a first heating section in which powdered medicinal balloon flower root, crushed raw medicinal balloon flower root, and rice syrup are heated under low temperature conditions of 25°C to 50°C, a second heating section in which, after heating under low temperature conditions, they are heated under medium temperature conditions of 50°C to 88°C, and a third heating section in which, after heating under medium temperature conditions, they are heated under high temperature conditions of 88°C to 93°C, thereby steaming and stirring. The above process is carried out over a period of 72 hours.
[0078] The steaming and stirring step (S80) steams and dries the white balloon flower root through a steaming process to increase the medicinal properties of the white balloon flower root, and allows for optimal steaming effects by performing steaming and stirring under the first heating condition, second heating condition, and third heating condition.
[0080] The steaming and stirring step (S80) allows the product to be thoroughly boiled under low-temperature conditions for a long time to evaporate moisture, thereby slowing down the rancidity of the product without adding separate additives, preservatives, or artificial flavorings.
[0082] It is preferable to use a traditional cauldron-style container in the steaming and stirring step (S80). A traditional cauldron-style container has high thermal conductivity, and heat does not escape to the outside due to the lid. It traps steam inside the cauldron to maintain an appropriate pressure, allowing the compressed steam to penetrate the medicinal balloon flower root inside and transfer heat to the medicinal balloon flower root so that it can be fully cooked.
[0084] The steaming and stirring step (S80) lowers the temperature of the container by opening the lid of the container to release steam to the outside whenever the heating temperature value of the container exceeds a preset value, and stirs the powdered medicinal part of the balloon flower root, the crushed raw balloon flower root, and rice syrup at regular intervals so that the mixture ferments uniformly.
[0086] In the steaming and stirring step (S80), the container used is equipped with a temperature sensor to maintain the temperature below 100°C, and while stirring to prevent the rice syrup from sticking at a temperature below 100°C, the powdered medicinal part of the balloon flower root, the crushed raw material of the balloon flower root, and the rice syrup are mixed evenly.
[0088] The temperature sensing sensor detects whether the internal temperature of the water bath is maintained below 100℃ and transmits the sensing value to a user terminal to provide it to the user or outputs it through the container's display so that stirring and concentration processes can be carried out while maintaining a temperature below 100℃.
[0090] The steaming and stirring step (S80) may further include a process of measuring the moisture content of a mixture of powdered medicinal balloon flower root, ground medicinal balloon flower root, and rice syrup using a moisture content measuring sensor, and adjusting the moisture content of the mixture so that the mixture maintains a moisture content within a predetermined range.
[0092] In the steaming and stirring step (S80), additional extract of the root head prepared from the root head extraction and decoction step (not shown) may be added. This has the advantage of allowing the consumption of a composite composition consisting of the prepared root head extract, the powdered medicinal part of the balloon flower, and the crushed medicinal balloon flower raw material.
[0094] In one embodiment, the steaming and stirring step (S80) may involve adding 30 kg of crushed raw balloon flower root, 4 kg of crushed medicinal balloon flower root stem portion, and 35 kg of rice syrup to a cauldron decoction pot with about 15 L of prepared root head extract and steaming and stirring. The content of the above materials is merely one embodiment and is not limited to that described above.
[0096] In the steaming and stirring step (S80), the content ratio of white balloon flower powder, white balloon flower raw material, and rice syrup is preferably such that, with respect to 100% by weight of the total composition, the content of white balloon flower powder is 40% by weight, the content of white balloon flower raw material is 30% by weight, and the content of rice syrup is 30% by weight.
[0098] That is, the white balloon flower syrup produced according to the present invention consists of 70% by weight of pure raw materials, such as white balloon flower raw material and white balloon flower powder, and 30% by weight of rice syrup, based on 100% by weight of the total composition. It has a high content of raw materials compared to existing balloon flower syrup products, and excellent pharmacological effects can be expected due to this high content.
[0100] If a root head extract is added in addition to the raw white balloon flower root and white balloon flower root powder, the content of the above composition may vary slightly.
[0102] However, if the amount of rice syrup is added in a relatively excessive amount compared to the amount of white balloon flower, the viscosity becomes strong and the sweetness becomes strong, making it difficult to consume a large amount, and the pharmacological properties of white balloon flower are reduced due to the high amount of rice syrup compared to white balloon flower.
[0104] When white balloon flower root is added in a relatively excessive amount compared to the content of rice syrup, the unique aroma and taste of white balloon flower root become strong, and the texture felt in the mouth becomes strongly dry.
[0106] The reason for adding rice syrup and mixing it with white balloon flower root during the steaming and stirring step (S90) is that, generally when decocting medicinal herbs, rice syrup is added to neutralize the inherent bitterness, sourness, and astringency of the herbs, thereby ensuring that there is no aversion to the taste and aroma of the balloon flower root, and that the sweetness of the rice syrup harmonizes with the unique aroma of the balloon flower root without compromising the original medicinal properties of the balloon flower root. In addition, it ensures excellent swallowing with an appropriate concentration, and the maltose component of the rice syrup is converted into glucose upon absorption into the body, thereby maximizing medicinal and nutritional properties.
[0108] Below, a sensory evaluation was performed on the balloon flower root fermented syrup prepared according to the present invention.
[0110] Sensory evaluation was conducted with three types of samples as follows.
[0111] Sample No. 1 (Example) White balloon flower root fermented rice syrup made by steaming 40% 6-year-old white balloon flower root powder, 30% raw material, and 30% fermented rice syrup using a traditional cauldron decoction method. Sample No. 2 (Comparative Example 1) White balloon flower root fermented rice syrup made by mixing 40% balloon flower root concentrate, 30% white balloon flower root powder, and 30% fermented rice syrup. Sample No. 3 (Comparative Example 2) White balloon flower root fermented rice syrup made by mixing 70% balloon flower root concentrate and 30% fermented rice syrup.
[0112] Fifty adults were selected for the panel and asked to evaluate taste, aroma, and overall preference using a 7-point scale (1 = very poor, 7 = very good). The results of the sensory evaluation were presented as the average value of the scores for each item. The results are shown in the table below, and the values represent the mean ± standard deviation.
[0113] characteristic Sample number 1 2 3 taste 5.17±0.89 4.77±0.94 4.30±1.21 incense 5.62±0.81 4.80±0.85 4.13±0.94 zest 5.53±0.95 5.13±1.01 4.13±1.07 Texture 5.63±0.97 4.82±1.01 3.83±1.12 Preference (Overall) 5.73±0.81 4.92±0.90 3.97±1.07
[0115] □ As a result of a sensory evaluation of three types of fermented balloon flower syrup products conducted on 50 panelists aged 20 to 60, the overall preference of No. 1 was evaluated as better than that of Nos. 2 and 3. The significance probability showed that No. 1 was significantly better than Nos. 2 and 3.
[0117] Example 1 of the balloon flower root fermented syrup according to the present invention was evaluated as 'slightly good' in all categories, and was found to be significantly better than examples 2 and 3 in terms of significant probability.
[0119] This can be interpreted as showing that the fermented balloon flower syrup according to the present invention is relatively superior in all categories, such as taste, aroma, flavor, texture, and overall preference, compared to the fermented balloon flower syrup of other companies that is made by mixing balloon flower concentrate and raw material.
[0121] The foregoing description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications, changes, and substitutions within the scope of the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention and the accompanying drawings are intended to explain, not limit, the technical concept of the present invention, and the scope of the technical concept of the present invention is not limited by such embodiments and accompanying drawings. The scope of protection of the present invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of the present invention. Explanation of the symbols
[0122] S10 - Selection and Preparation of White Balloon Flower Roots S20 - 1st Legislation S30 - 2nd Legislation S40 - Drying S50 - Powdering of the medicine container part S60 - Raw Material Grinding S70 - Heating and stirring the syrup S80 - Steaming and stirring
Claims
Claim 1 A white balloon flower selection and preparation stage for carefully selecting and harvesting pesticide-free, eco-friendly white balloon flowers; a first processing stage for separating the head portion (corresponding to the top of the white balloon flower) and the body portion (corresponding to the remaining body excluding the head portion) from the harvested white balloon flowers; and a second processing stage for washing the separated head portion and body portion. A drying step in which the head and rhizome parts, having undergone a second processing stage, are dried at 25 to 30°C for 12 hours; a rhizome part pulverization step in which the rhizome parts of the white balloon flower dried through the drying step are fed into a grinder to be powdered to 2 mm; a raw material grinding step in which the white balloon flower is prepared, cut into 2 to 3 cm pieces, fed into a dryer, dried at 60°C for 48 hours, and then ground into a grinder; a syrup heating and stirring step in which, before stirring the balloon flower and rice syrup, the rice syrup is first fed into a cauldron decoction machine and heated at 50 to 88°C for 8 to 12 hours, and the rice syrup is dissolved while rotating and stirring; and a steaming and stirring step in which the powdered rhizome parts of the medicinal balloon flower and the ground raw medicinal balloon flower are fed into the cauldron decoction machine, where the rice syrup has already dissolved, and steamed and stirred for 72 hours, wherein the cauldron decoction machine retains steam within the cauldron to maintain an appropriate pressure, A method for manufacturing aged white balloon flower syrup, comprising allowing compressed steam to penetrate the internal medicinal balloon flower and installing a temperature sensing sensor to output the temperature through a decoction machine display. Claim 2 A method for manufacturing aged white balloon flower syrup according to claim 1, wherein the steaming and stirring step comprises sequentially passing through a first heating section in which powdered medicinal balloon flower root parts, crushed medicinal balloon flower root raw material, and rice syrup are heated under low temperature conditions of 25℃ to 50℃, a second heating section in which, after heating under low temperature conditions, they are heated under medium temperature conditions of 50℃ to 88℃, and a third heating section in which, after heating under medium temperature conditions, they are heated under high temperature conditions of 88℃ to 93℃; maintaining the temperature below 100℃ using a temperature sensing sensor attached to a cauldron decoction machine; and stirring to prevent the rice syrup from sticking while ensuring that the powdered medicinal balloon flower root parts, crushed medicinal balloon flower root raw material, and rice syrup are evenly mixed. Claim 3 A method for manufacturing aged white balloon flower syrup according to claim 1, further comprising a head part extraction and decoction step in which, after the drying step, the dried head part of the white balloon flower is collected and placed in a medicinal decoction pot, purified water is added and decocted at 88°C for 48 hours, and then liquid extraction is performed to obtain a head part extract, and the steaming and stirring step includes additionally adding the head part extract prepared in the head part extraction and decoction step, and lowering the temperature of the container by performing a process of opening the lid of the container to discharge steam to the outside when the heating temperature value of the cauldron decoction pot exceeds a preset value.