Method for preparing bellflower preserved in honey with extended storage period

Abstract

The present invention relates to a method for manufacturing candied balloon flower root with an extended shelf life. Specifically, the method for manufacturing candied balloon flower root according to the present invention comprises the steps of: manufacturing a balloon flower root concentrate; manufacturing a barley malt saccharification liquid; mixing the balloon flower root concentrate and the barley malt saccharification liquid and heating to produce balloon flower root barley syrup; manufacturing candied balloon flower root; drying the candied balloon flower root (S15); and sterilizing and vacuum packaging (S16).

Description

Technology Field

[0001] The present invention relates to a method for manufacturing candied balloon flower root with an extended shelf life. Specifically, the invention relates to a method for manufacturing candied balloon flower root that has excellent sweetness and palatability by using a sugar syrup prepared using balloon flower root and barley syrup, and has an extended shelf life by using a diluted Chlorella solution during the drying process. Background Technology

[0002] Balloon flower (Platycodon grandiflorus) is a perennial herb belonging to the genus Platycodon of the family Campanulaceae. It is native to Korea, Japan, China, and Eastern Siberia. The roots possess a distinctive aroma and flavor, making them suitable for use in various dishes. High in saponin content, it is used in traditional Korean medicine as a remedy for conditions such as neuralgia and tonsillitis. In particular, it is known to have expectorant, antitussive, sedative, and antipyretic effects, as well as the ability to lower cholesterol. Balloon flower is also known to be available in processed forms, such as candied fruit and syrup.

[0003] Candied balloon flower root is a food product made by simmering balloon flower roots in a syrup containing sugar or rice syrup for a long time, and various products are available on the market.

[0004] Regarding the method of manufacturing candied balloon flower root, Korean Published Patent No. 10-2022-0118725 discloses a method for manufacturing candied balloon flower root rich in flavor and nutrients using balloon flower root, rice syrup, corn syrup, pear juice, and water infused with Astragalus membranaceus. Additionally, Korean Registered Patent No. 10-2199690 discloses a method for manufacturing candied balloon flower root that includes the step of blanching balloon flower root in a plant extract such as green tea, black tea, or matcha, repeating the steps of cooling by heating in a double boiler with rice syrup, and then applying a plant powder such as green tea powder. The problem to be solved

[0005] The present invention aims to provide a method for producing candied balloon flower root that can be stored and kept at room temperature for more than one year, has low stickiness, and has excellent palatability. means of solving the problem

[0006] The above-mentioned problem is achieved by a method for manufacturing candied balloon flower root, comprising the steps of: adding fresh balloon flower root to a sugar syrup containing balloon flower root barley syrup and heating it first at 100°C for 30 to 60 minutes, heating it secondarily at 80°C to 90°C for 5 to 6 hours, and then cooling it to room temperature, repeating the above steps 3 to 4 times to produce candied balloon flower root; drying the candied balloon flower root first at 50°C to 70°C for 18 to 20 hours; and spraying a diluted Chlorella solution onto the surface of the candied balloon flower root and then drying it secondarily at 50°C to 70°C for 1 to 2 hours, repeating the above steps 1 or 2 to 3 times.

[0007] Preferably, the above-mentioned sugar solution may be prepared by a method comprising the steps of: mixing dried balloon flower root and licorice root in a weight ratio of 10:1 to 5, heating first at 85°C to 95°C for 19 to 21 hours, and heating second at 100°C for 2 to 3 hours to produce a balloon flower root concentrate; mixing the balloon flower root concentrate with a barley malt saccharification solution and heating for 5 to 6 hours to produce a balloon flower root barley syrup; and mixing the balloon flower root barley syrup, water, and black garlic concentrate.

[0008] Additionally, preferably, the sugar solution may contain black garlic concentrate in an amount of 0.01% to 0.2% by weight relative to the total weight of the sugar solution.

[0009] Also, preferably, the Chlorella diluted solution may contain Chlorella powder in an amount of 0.001 to 0.1 weight% relative to the total weight of the diluted solution.

[0010] Additionally, preferably, the Chlorella diluted solution may further contain Jerusalem artichoke powder, wild peach powder, or a mixture thereof in an amount of 0.0001 to 0.01 weight% relative to the total weight of the diluted solution.

[0011] In addition, the above-mentioned task is achieved by the balloon flower root preserve prepared by the above method. Effects of the invention

[0012] The candied balloon flower root produced by the method according to the present invention has a long shelf life at room temperature, is less sticky, and has excellent palatability due to the harmony of sweetness with the unique taste and aroma of balloon flower root. Brief explanation of the drawing

[0013] FIG. 1 is a process diagram illustrating the manufacturing process of candied balloon flower root according to one embodiment of the present invention. FIG. 2 is a process diagram illustrating the manufacturing process of candied balloon flower root according to one embodiment of the present invention. Figure 3 is a photograph of the balloon flower preserve during the drying step of the method for manufacturing balloon flower preserve according to the present invention. Specific details for implementing the invention

[0014] All technical terms used in this invention, unless otherwise defined, have the following definitions and correspond to the meaning generally understood by those skilled in the art in the relevant field of this invention. Additionally, while preferred methods or samples are described herein, similar or equivalents are also included within the scope of this invention.

[0015] The term “about” means an amount, level, value, number, frequency, percentage, dimension, size, quantity, weight, or length that varies by about 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% with respect to a reference amount, level, value, number, frequency, percentage, dimension, size, quantity, weight, or length.

[0016] Throughout this specification, unless otherwise required by the context, the terms “comprising” and “comprising” should be understood to imply that the presented steps or components, or groups of steps or components, are included, but any other steps or components, or groups of steps or components are not excluded.

[0018] The present invention relates to a method for manufacturing candied balloon flower root.

[0019] FIG. 1 illustrates a manufacturing process for candied balloon flower root according to the present invention. Referring to FIG. 1, the process includes the steps of: preparing a sugar solution (S11); soaking balloon flower root in the sugar solution (S12); drying the candied balloon flower root (S13); and sterilizing and vacuum packaging (S14).

[0020] Each step is explained in detail below.

[0021] First, a sugar solution is prepared (S11). The sugar solution can be prepared by mixing rice syrup and water in equal weights. According to another embodiment, when preparing the sugar solution, licorice extract can be used in an amount of approximately 10 to 20 weight percent relative to the weight of water.

[0022] Next, balloon flower roots are soaked in the above sugar solution (S12). Washed fresh balloon flower roots are placed in the sugar solution and heated first at 100°C for 30 to 60 minutes, then heated secondly at 80°C to 90°C for 5 to 6 hours, and then cooled to room temperature. The heating and cooling steps are repeated 3 to 4 times to produce candied balloon flower roots.

[0023] The prepared candied balloon flower root is dried (S13). The sugar solution is removed from the candied candied balloon flower root, and it is dried first at 50°C to 70°C for 18 to 20 hours. After uniformly spraying the dried candied balloon flower root with a diluted Chlorella solution, it is dried secondly at 50°C to 70°C for 1 to 2 hours. The steps of spraying the diluted Chlorella solution and drying are repeated 1 to 3 times.

[0024] Finally, the manufactured candied balloon flower root is sterilized and vacuum-packed (S14).

[0025] The sugar solution is removed from the sugar-soaked candied balloon flower root, and it is first dried at 50°C to 70°C for 18 to 20 hours. After uniformly spraying the dried candied balloon flower root with a diluted Chlorella solution, it is secondarily dried at 50°C to 70°C for 1 to 2 hours. The steps of spraying the diluted Chlorella solution and drying are repeated 1 to 3 times.

[0027] FIG. 2 illustrates the manufacturing process of candied balloon flower root according to another embodiment of the present invention.

[0028] A method for manufacturing candied balloon flower root according to the present invention comprises the steps of: preparing a balloon flower root concentrate (S21); preparing a barley malt extract saccharification solution (S22); mixing the balloon flower root concentrate and the barley malt extract saccharification solution and heating to produce balloon flower root barley syrup (S23); preparing a sugar solution containing the balloon flower root barley syrup (S24); soaking fresh balloon flower roots in the sugar solution (S25); drying the candied balloon flower root (S26); and sterilizing and vacuum packaging (S27).

[0030] Each step is explained in detail below.

[0031] First, a balloon flower concentrate is prepared (S21). Fresh balloon flowers are washed and dried at 50°C to 60°C for 11 to 13 hours. The dried balloon flowers and licorice are added in a weight ratio of 10:1 to 5, and the mixture is heated first at 85°C to 95°C for 19 to 21 hours, and then heated second at 100°C for 2 to 3 hours.

[0033] A barley malt saccharification liquid is prepared (S22). Barley malt can be prepared by germinating barley rice, drying, and grinding it. Specifically, barley rice is washed and germinated using a known method. Preferably, it can be germinated for 3 to 4 days while supplying moisture at a temperature of 15 to 20°C. The germinated barley is dried at 40 to 50°C for 7 to 8 hours, and then crushed to produce barley malt.

[0034] A barley malt saccharification liquid can be prepared by mixing the above-mentioned barley malt, steamed rice, and water. Specifically, steamed rice is prepared by steaming washed rice, and the cooled steamed rice, barley malt, and water are mixed in a weight ratio of 10:3:10 and heated at 60°C to 70°C for 11 to 13 hours to prepare the barley malt saccharification liquid. The saccharification liquid is filtered to remove solids, and the filtered liquid is used in the next step.

[0036] The above balloon flower concentrate and the above barley malt saccharification liquid are mixed and heated to produce balloon flower barley syrup (S23). Specifically, the filtered liquid obtained by filtering the above barley malt saccharification liquid and the above balloon flower concentrate are mixed in a weight ratio of 1:1 and heated for 5 to 6 hours to produce balloon flower barley syrup.

[0038] Next, a sugar solution containing balloon flower barley syrup is prepared (24). The sugar solution can be prepared by mixing the balloon flower barley syrup and water in a weight ratio of 1:1 and adding black garlic concentrate in an amount of 0.01% to 0.2% by weight relative to the total weight of the sugar solution.

[0040] Fresh balloon flower roots are placed in the above sugar solution and heated (S25): Washed fresh balloon flower roots are placed in the above sugar solution and heated first at 100°C for 30 to 60 minutes, then heated second at 80°C to 90°C for 5 to 6 hours, and then cooled to room temperature. The above heating and cooling steps are repeated 3 to 4 times to produce candied balloon flower roots. The above black garlic concentrate can be prepared by a known method, or a commercially available product may be used.

[0042] The candied balloon flower root prepared above is dried (S26). The sugar solution is removed from the candied candied balloon flower root, and it is dried first at 50°C to 70°C for 18 to 20 hours. After uniformly spraying the dried candied balloon flower root with a diluted Chlorella solution, it is dried secondly at 50°C to 70°C for 1 to 2 hours. The steps of spraying the diluted Chlorella solution and drying are repeated 1 to 3 times.

[0043] The above Chlorella diluted solution may contain Chlorella powder in an amount of 0.001 to 0.1 weight% relative to the total weight of the diluted solution. If Chlorella powder is contained in an amount of less than 0.001 weight%, it is difficult to describe the desired effect of increasing the storage period, and if it exceeds 0.1 weight%, the effect of increasing the content is negligible.

[0044] In addition, during the process of spraying the diluted Chlorella solution onto the candied balloon flower root and drying it, a coating layer is formed on the surface of the candied balloon flower root, which can prevent the moisture inside the candied root from evaporating.

[0045] According to one embodiment of the present invention, the Chlorella diluted solution may further include Jerusalem artichoke powder, wild peach powder, or a mixture thereof. Preferably, the Jerusalem artichoke powder, wild peach powder, or a mixture thereof may be included in an amount of 0.0001 to 0.01 weight% relative to the total weight of the Chlorella diluted solution. By including Jerusalem artichoke powder or wild peach powder, the shelf life of candied balloon flower root can be further increased from 3 months to 1 year. Jerusalem artichoke is a perennial herb belonging to the Asteraceae family and is a plant native to North America. It bears starchy fruit in the form of tubers, and in the present invention, the fruit can be dried to produce a powder for use. Wild peach is widely distributed in China and Korea and is rich in organic acids, pectin, etc. The oval fruit has a pointed tip and hairs on the surface; it is small in size and has a strong sour taste. In the present invention, the flesh of the wild peach fruit can be dried to produce a powder for use.

[0047] Additionally, dried candied balloon flower root is heat-treated at 70°C to 90°C for 1 to 5 minutes to sterilize it, and then vacuum-packed (S27). The sterilized and vacuum-packed candied balloon flower root can be stored and distributed at room temperature for up to 24 months.

[0049] The candied balloon flower root produced by the method according to the present invention has a sugar content of 70 to 80% and a moisture content of 8 to 15%. In particular, there is almost no moisture on the surface of the candied balloon flower root. Although the candied balloon flower root according to the present invention has a high sugar content, it exhibits a sweetness with a flavor different from the sweetness of sugar by using a sugar syrup containing balloon flower root barley syrup and black garlic. In addition, the candied balloon flower root produced by the method according to the present invention is not excessively sticky or adheres to teeth, so the overall palatability is excellent.

[0051] The present invention will be described in detail below with reference to examples, but the scope of the present invention is not limited by these examples.

[0053] Preparation Example 1: Balloon flower barley Preparation of rice syrup

[0054] 10 kg of fresh balloon flower roots were washed and dried at 55°C for 12 hours. The dried balloon flower roots and licorice were placed in a double boiler in a weight ratio of 10:1 and heated at 90°C for 20 hours, and then heated at 100°C for 3 hours to produce a balloon flower root concentrate. Barley was germinated, dried, and ground to produce barley malt. White rice, barley malt, and water were mixed in a weight ratio of 10:3:30 and heated at 65°C for 12 hours to produce a saccharified liquid. The saccharified liquid was filtered to remove solids, and the filtered liquid was mixed with the balloon flower root concentrate in equal weights. The mixture was then heated over high heat for 5 hours, medium heat for 30 minutes, and low heat for 15 minutes to produce balloon flower root and barley syrup.

[0056] Examples 1: Preparation of Candied Balloon Flower Root

[0057] A sugar syrup was prepared by mixing the balloon flower barley syrup of Preparation Example 1, water, and black garlic concentrate. Balloon flower barley syrup and water were used in equal weights, and black garlic concentrate was used at 0.1% by weight relative to the total weight of the sugar syrup. Fresh balloon flower roots, washed and dried, were placed in the sugar syrup, heated at 100°C for 30 minutes, heated at 90°C for 5 hours, and then cooled to room temperature. The heating and cooling steps were repeated three times to produce candied balloon flower roots. The prepared candied balloon flower roots were dried at 65°C for 10 hours, then a diluted Chlorella solution (water:Chlorella powder = 100:0.01 by weight ratio) was sprayed onto the surface, and the product was dried at 55°C for 1 hour. The steps of spraying the diluted Chlorella solution and drying were repeated three times to produce candied balloon flower roots. The sugar content of the prepared candied balloon flower roots was 72 Brix.

[0059] Examples 2: Preparation of Candied Balloon Flower Root

[0060] Candied balloon flower root was prepared in the same manner as in Example 1, except that 0.001% by weight of wild peach powder was added to the diluted Chlorella solution. The sugar content of the prepared candied balloon flower root was 70 Brix.

[0062] Comparative example 1: Preparation of Candied Balloon Flower Root

[0063] 10 kg of washed balloon flower roots were blanched in 100°C water for 5 minutes, then placed in a solution of 10 kg of rice syrup and 10 kg of water, heated for 8 hours, and then cooled. After repeating the heating and cooling process 4 times, the roots were dried at 65°C for 18 hours to produce candied balloon flower roots. The sugar content of the produced candied balloon flower roots was 68 Brix.

[0065] Experimental Example 1: Sensory evaluation

[0066] Twenty men and women in their 30s to 50s were selected, and a preference evaluation was conducted on Examples 1 and 2 and Comparative Example 1. The evaluation was conducted using a 5-point scale, and scores were assigned to the aroma / smell, taste, texture, and overall preference of the candied balloon flower root of the Examples and Comparative Example. The results are shown in Table 1.

[0067] division Example 1 Example 2 Comparative Example 1 Scent / Smell 4.8 4.7 4.5 Taste / Aroma 4.9 4.8 4.3 Chewing sensation 4.9 4.9 4.2 Overall preference 4.9 4.8 4.4

[0068] Looking at Table 1, the candied balloon flower roots of Examples 1 and 2, prepared by the method according to the present invention, received high scores compared to Comparative Example 1 in terms of aroma, taste, texture, and preference.

[0070] Experimental Example 2: Long-term stability evaluation

[0071] The candied balloon flower roots of Examples 1 and 2 were left under conditions of 35°C and 60% relative humidity, and the formation of mold colonies over time was observed. Cases where the formation of colony-forming units (cfu) was not suspected at all by visual inspection were marked ○, cases where it was slightly suspected were marked △, and cases where it was clearly confirmed were marked X. The results are shown in Table 2.

[0072] division 1 month 3 months 6 months 9 months 12 months Example 1 ○ ○ ○ ○ ○ Example 2 ○ ○ ○ ○ ○ Comparative Example 1 ○ ○ ○ △ X

Claims

Claim 1 A step of preparing candied balloon flower root by adding fresh balloon flower root to a sugar syrup containing balloon flower root and barley syrup, heating it first at 100°C for 30 to 60 minutes, heating it secondarily at 80°C to 90°C for 5 to 6 hours, and then cooling it to room temperature, repeating the above steps 3 to 4 times; and a step of first drying the candied balloon flower root at 50°C to 70°C for 18 to 20 hours. The method comprises the step of spraying a diluted Chlorella solution onto the surface of the balloon flower root extract and then performing a secondary drying step at 50°C to 70°C for 1 to 2 hours, and repeating the above step once or 2 to 3 times; wherein the sugar infusion solution comprises the step of preparing a balloon flower root concentrate by mixing dried balloon flower root and licorice in a weight ratio of 10:1 to 5, heating first at 85°C to 95°C for 19 to 21 hours, and heating second at 100°C for 2 to 3 hours; and the step of preparing a balloon flower root and barley syrup by mixing the balloon flower root concentrate and barley malt saccharification solution and heating for 5 to 6 hours. A method for preparing candied balloon flower root, comprising the step of mixing the balloon flower root barley syrup, water, and black garlic concentrate, wherein the sugar infusion solution contains black garlic concentrate in an amount of 0.01% to 0.2% by weight relative to the total weight of the sugar infusion solution, and the Chlorella dilution solution contains Chlorella powder in an amount of 0.001% to 0.1% by weight, Jerusalem artichoke powder, wild peach powder, or a mixture thereof in an amount of 0.0001% to 0.01% by weight relative to the total weight of the Chlorella dilution solution. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete

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