Manufacturing method of Platycodon preserved in syrup

Abstract

The present invention relates to a method for manufacturing candied balloon flower root, comprising: a preparation process in which 1 / 2 to 1 tablespoon of salt is added per 1 kg of balloon flower root, wherein the balloon flower root is peeled, fine roots are removed, and then washed, and salt is sprinkled on the washed balloon flower root and rubbed and left for 5 to 30 minutes before washing, or the balloon flower root is immersed in salt water and left for 30 minutes to 3 hours before washing, or the balloon flower root is blanched in boiling water with salt for 5 to 30 minutes and then washed with cold water; and a sugaring process in which a mixture of rice syrup, honey, and salt is added together in a manner sufficient to submerge the balloon flower root, and the mixture is boiled and cooled repeatedly for 1 to 7 days, wherein the mixture is added in a weight ratio of 50-60% balloon flower root, 30-45% rice syrup, 1-10% honey, and 0.1-5% salt, and if there is insufficient moisture during the boiling process, moisture is replenished. The present invention relates to a method for manufacturing candied balloon flower root that is not sticky, removes the characteristic bitter taste of balloon flower root, and provides candied balloon flower root with excellent functionality, comprising: a drying process in which, after performing the above-mentioned sugaring process, the balloon flower root is removed from the sieve to drain the sugaring liquid containing starch syrup and honey, and then naturally dried on the sieve for 4-5 days while turning it over, or dried in a dryer at 40-70℃ for 2-7 hours until the sugaring liquid does not stick to the hands.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing candied balloon flower root, and more specifically, to a method for manufacturing candied balloon flower root that has excellent shelf life, is not sticky, eliminates the characteristic bitter taste of balloon flower root, and possesses excellent functionality through multiple sugar soaking and drying processes. Background Technology

[0003] Balloon flower (scientific name: Platycodon grandiflorum(Jacq) Nakai), also known as Platycodi Radix, is a perennial plant of the Campanulaceae family that blooms with bell-shaped white or purple flowers in July and August, and its roots are eaten as a side dish or used as a medicinal herb for expectorant and antitussive purposes.

[0004] As balloon flower root has been used as a medicinal herb since ancient times, its efficacy has already been revealed and reported through various functional studies.

[0005] For example, studies have been reported on the functional properties of balloon flower extract, such as its immune-boosting, anticancer, and antibacterial effects, as well as on changes in the content of saponins (platycodin D, polygalacin D, deapioplatycodin D, etc.) in balloon flower roots according to drying methods, storage methods, and storage periods. Additionally, research is actively being conducted on utilizing the beneficial functions of balloon flower in food processing, such as for cookies and sikhye.

[0006] However, despite the various health benefits of balloon flower root, there was a problem where consumer preferences were divided due to the strong bitter taste of the root itself.

[0008] Meanwhile, Jeonggwa is a type of Korean confectionery that has been traditionally made by simmering ingredients such as lotus root, balloon flower root, citron, ginger, and ginseng in sugar, utilizing the aroma of the plants and the sweetness of the sugar.

[0009] However, since foods high in sugar are associated with various health problems such as obesity, metabolic disorders, and dental health issues, it is necessary to replace sugar with natural sugars, fruits, and artificial sugar substitutes when considering health.

[0010] Moreover, the aforementioned candied balloon flower root is boiled in sugar to emphasize the sweetness and reduce the original bitterness, but the bitterness is not completely removed, and there was a problem in that the sugar did not completely penetrate into the thick parts of the balloon flower root, or in order to penetrate completely, it had to be boiled for a long time, but the thin parts of the root crumbled during this process. Prior art literature

[0012] Registered Patent No. 10-1593440 The problem to be solved

[0013] The objective of the present invention, which aims to solve the aforementioned problems, is to provide a method for manufacturing candied balloon flower root that has excellent shelf life, is not sticky, eliminates the characteristic bitter taste of balloon flower root, and possesses excellent functionality through multiple sugar soaking and drying processes.

[0014] In addition, another objective of the present invention is to provide a method for manufacturing candied balloon flower root that improves marketability by preventing the balloon flower root from bursting or cracking while ensuring that sugar penetrates evenly into the interior of the balloon flower root during the manufacturing process.

[0015] In addition, there is another purpose to enhance the functionality of balloon flower by adding components that improve its functionality, in addition to the absorption of the saponin components contained in the balloon flower mentioned above. means of solving the problem

[0017] The features of the present invention for achieving the above-mentioned purpose are as follows: a preparation process in which 1 / 2 to 1 tablespoon of salt is added per 1 kg of balloon flower root, wherein the balloon flower root is peeled, fine roots are removed, and then washed, and salt is sprinkled on the washed balloon flower root and rubbed and left for 5 to 30 minutes before washing, or the balloon flower root is immersed in salt water and left for 30 minutes to 3 hours before washing, or the balloon flower root is blanched in boiling water with salt for 5 to 30 minutes and then washed with cold water; and a sugaring process in which a mixture of rice syrup, honey, and salt is added together in an amount sufficient to submerge the balloon flower root, and the boiling and cooling process is repeated for 1 to 7 days, wherein the mixture is added in a weight ratio of 50-60% balloon flower root, 30-45% rice syrup, 1-10% honey, and 0.1-5% salt, and if there is insufficient moisture during the boiling process, moisture is replenished. The invention provides a candied balloon flower root that is not sticky, removes the characteristic bitter taste of balloon flower root, and has excellent functionality, comprising the above-mentioned sugaring process, after which the balloon flower root is drained on a sieve to remove the sugaring liquid containing starch syrup and honey, and then naturally dried on a sieve for 4-5 days while turning it over, or dried in a dryer at 40-70℃ for 2-7 hours until the sugaring liquid does not stick to the hands.

[0018] In the above preparation process, the thick part of the washed balloon flower root is pierced in several places with a needle, or the boiled balloon flower root is frozen, thawed, and squeezed to remove moisture, and used in the sugar soaking process.

[0019] In addition, the water supplemented in the above sugaring process is selected from water, water in which balloon flower root is boiled in salt water during the above preparation process, or an enzyme mixture in which the enzyme is mixed with water in a weight ratio of 1:2 to 1:5. The enzyme used is one selected from among pear, licorice, kudzu, gardenia, tangerine peel, goji berry, jujube, and ginger, and one selected from among coffee grounds and walnut shells, mixed with sugar in a weight ratio of 1:1:1 and aged for 1 month to 3 years.

[0020] And, after boiling for the last time during the above sugaring process, the drained balloon flower roots are quickly rinsed with hot water and then dried to minimize sticking. Effects of the invention

[0022] The candied balloon flower of the present invention removes the bitterness of the balloon flower and secures sweetness through honey and starch syrup, making it easy to consume and enjoyable even for children. Consequently, the effects of beneficial components contained in the balloon flower, particularly the saponin component, can be obtained to soothe coughs, improve the ability to expel bronchial mucus, and inhibit the growth of bacteria that cause bronchitis.

[0023] In addition, when balloon flower roots are rubbed with salt and left to sit, washed in saltwater, boiled in saltwater, or boiled and washed, then frozen and thawed for use, the roots not only do not break easily but also become firm with elastic tissue. This ensures that the shape is maintained without becoming distorted during the sugaring process, thereby improving marketability.

[0024] In addition, by quickly rinsing the balloon flower root in hot water after soaking, the sugar content on the surface of the balloon flower root is minimized, allowing it to dry quickly. This minimizes sticking to the roots during consumption, making it easier to eat. Brief explanation of the drawing

[0026] FIG. 1 is a drawing showing a method for manufacturing balloon flower root preserves according to the present invention. FIG. 2 is a drawing showing candied balloon flower root prepared according to the present invention. Specific details for implementing the invention

[0027] Embodiments of the present invention will be described below with reference to the attached drawings.

[0029] [Preparation Process]

[0030] Perform the preparation process of peeling and removing fine roots from balloon flower roots that are at least 3 years old, and then washing them thoroughly.

[0031] At this time, puncture the thick part of the balloon flower root in several places with a needle so that during the subsequent process of boiling or salting the balloon flower root, the thick and thin parts cook evenly at a similar speed, or the sugar syrup and other liquids penetrate evenly into the balloon flower root.

[0032] In addition, during the washing process, coarse salt is sprinkled on the balloon flower roots and rubbed, then left for 5 to 30 minutes before washing, or the balloon flower roots are immersed in salt water and left for 30 minutes to 3 hours before washing, or the balloon flower roots are blanched in boiling water with salt for 5 to 30 minutes and then washed with cold water, at which time 1 / 2 to 1 tablespoon of salt is added per 1 kg of balloon flower roots.

[0033] The processes of rubbing with salt, soaking in saltwater, or boiling in saltwater all serve to remove the bitterness of the balloon flower root while softening its tissue so that it does not break easily.

[0035] [Carbohydrate Precipitation Process]

[0036] Afterwards, a mixture of rice syrup, honey, and salt is added together in a way that submerges the balloon flower root, and a sugaring process is performed by repeatedly boiling and cooling for 1 to 7 days. During this process, the mixture is added in a weight ratio of 50-60% balloon flower root, 30-45% rice syrup, 1-10% honey, and 0.1-5% salt. If there is insufficient moisture during the sugaring process, it is replenished and the sugaring process is performed by boiling and cooling.

[0037] At this time, in the embodiment of the present invention, balloon flower root is added in a weight ratio of 56%, rice syrup 38%, honey 5%, and salt 1%.

[0038] In addition, during the process of soaking the above balloon flower roots, a stand with legs is placed at the bottom of the container in which the balloon flower roots are boiled so that the balloon flower roots do not come into direct contact with the bottom of the container and are spaced apart, so that the balloon flower roots do not burn or stick.

[0039] In addition, the above-mentioned supplementary water is water, water in which balloon flower root is added to salt water and boiled during the preparation process, or an enzyme mixture in which enzyme is mixed with water in a weight ratio of 1:2 to 1:5.

[0040] The above enzyme is used by mixing one material selected from pear, licorice, kudzu, gardenia, tangerine peel, goji berry, jujube, and ginger with one material selected from coffee grounds and walnut shells and sugar in a weight ratio of 1:1:1 and aging it for 1 month to 3 years.

[0041] As mentioned above, pear helps with digestion and relieves hangovers, as well as helps prevent colds and asthma; licorice is effective when there is a sore throat or severe swelling of the tonsils; jujube helps stabilize the mind and body and is also helpful when the nose is stuffy and blocked; ginger improves symptoms of a sore throat; and the addition of the above enzyme reduces the bitter taste of the balloon flower itself and plays a role in making the balloon flower tissue soften evenly and quickly through the action of lactic acid bacteria within the enzyme.

[0042] In addition, the sugaring process of the present invention uses rice syrup and honey instead of sugar; since using sugar makes it too sweet, rice syrup and honey are used together instead of sugar.

[0043] And the above sugar soaking process is first boiled over high heat, then boiled over low heat for 20 minutes to 1 hour, then cooled as is, and this is repeated the next day. In the embodiment of the present invention, this is repeated for 6 days, and in another way, if the heat completely disappears, the boiling and cooling process is repeated without waiting until the next day, so that the Jeonggwa can be manufactured as early as within 1 day.

[0044] In addition, the boiling and cooling process is repeated during the aforementioned sugaring process, but after the final boiling, the drained balloon flower roots are quickly rinsed with hot water. This washes off the sugaring liquid, such as starch syrup, adhering to the surface of the balloon flower roots, thereby accelerating the drying speed of the roots and reducing the likelihood of them sticking to the teeth when consumed.

[0046] [Drying Process]

[0047] After performing the above sugar soaking process, drain the sugar soaking liquid containing starch syrup and honey on a sieve, then air dry it on a sieve for 4-5 days while turning it over, or dry it in a dryer at 40-70°C for 2-7 hours until the sugar soaking liquid does not stick to the hands.

[0049] The candied balloon flower root produced in this way retains its soft and chewy texture and the subtle aroma of balloon flower root, while removing the bitterness, and the rich color and flavor of the candied balloon flower root come from the extract from the balloon flower root.

[0050] Also, coating the finished candied balloon flower root with soybean flour can prevent stickiness and add a nutty flavor.

[0052] Meanwhile, regarding the aforementioned balloon flower roots, if you freeze the boiled roots, thaw them, squeeze out the moisture, and then make the preserve, the roots become soft and the probability of them bursting is reduced.

[0054] Let us examine an embodiment of the present invention having such a configuration.

[0055] First, the balloon flower roots are washed thoroughly, then boiled in salt water as shown in (a) of Fig. 1 and washed in cold water to remove moisture. Afterward, a mixture of rice syrup, honey, and sea salt is added to the boiled, washed, and dried balloon flower roots as shown in (b), in a ratio of 56% balloon flower roots, 38% rice syrup, 5% honey, and 1% sea salt by weight. The mixture is then boiled and cooled repeatedly for 6 days to achieve a deep color as shown in (c) and to allow the rice syrup and honey to penetrate into the interior. Finally, the balloon flower roots are dried one by one for 5 days as shown in (d) to complete the candied balloon flower roots.

[0056] In the above embodiment, if there is a lack of moisture while repeating the boiling and cooling process, the water taken out after boiling the balloon flower root in salt water is intermittently replenished so that the balloon flower root does not burn.

[0057] The balloon flower root finished in this way turns dark brown as shown in Figure 2, and has almost no bitter taste of its own, while retaining its aroma and having a sweet taste and chewy texture, making it easy to consume and allowing the user to easily consume the beneficial components of the balloon flower root.

Claims

Claim 1 Preparation process: Peel the balloon flower roots, remove fine roots, and wash them; sprinkle salt on the washed roots, rub them in, and let them sit for 5–30 minutes before washing; or immerse the roots in saltwater for 30 minutes to 3 hours before washing; or blanch the roots in boiling water with salt for 5–30 minutes and wash with cold water, adding 1 / 2 to 1 tablespoon of salt per 1 kg of roots; Capsule soaking process: Add a mixture of rice syrup, honey, and salt until the roots are submerged, and repeat boiling and cooling for 1–7 days, adding ingredients in a weight ratio of 50–60% balloon flower roots, 30–45% rice syrup, 1–10% honey, and 0.1–5% salt; and replenish water if it becomes insufficient during boiling; after performing the above capsule soaking process, drain the roots on a sieve to remove the capsule liquid containing the rice syrup and honey, and then turn them over on the sieve for 4–5 days. A method for manufacturing candied balloon flower root, comprising: a drying process in which the candied balloon flower root is dried naturally or in a dryer at 40-70°C for 2-7 hours, until the candied liquid does not stick to the hands; wherein, in the preparation process, the thick part of the washed balloon flower root is pierced in multiple places with a needle, and the boiled balloon flower root is frozen, thawed, and squeezed to remove moisture; wherein the moisture supplemented in the candied process is selected from water, water in which the balloon flower root is placed in salt water and boiled in the preparation process, or an enzyme mixture in which the enzyme is mixed with water in a weight ratio of 1:2 to 1:5; and wherein the enzyme is used by mixing an ingredient selected from pear, licorice, kudzu, gardenia, tangerine peel, goji berry, jujube, and ginger with an ingredient selected from coffee grounds and walnut shells, and sugar in a weight ratio of 1:1:1, and aging the mixture for 1 month to 3 years. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 A method for manufacturing candied balloon flower root according to claim 1, characterized in that after boiling for the last time during the sugar soaking process, the drained balloon flower root is quickly rinsed with hot water and then a drying process is performed.

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