Manufacturing method of red bellflower starch syrup and a red bellflower starch syrup by the manufacturing method

摘要

The present invention in a method for producing a red bell pepper; After the washed bellflower (10) is placed in a water pot and steamed, it is cooled and dried for a certain period of time. Dry, but the first tea is soaked in water at a temperature of 90-100℃ and steamed for 15-20 minutes, then cooled the steamed bellflower 10 for 4-6 minutes and exposed to natural light for 7-9 hours Dry, 2 to 9 teas are steamed for 5 to 10 minutes in a state of being immersed in water at a temperature of 90 to 100 ° C. A steaming step of drying in (S10); In the bellflower 10 of the steaming step (S10), a separate net 24 containing water, malt 21, godubap 22, and medicinal herb mixture 23 such as ginger is additionally added, heated and dried while cooling A fermented product 20 is formed through a repeated fermenting process, but the medicinal mixture 23 is 40-50 wt% of pear, 25-30 wt% of ginger, 5-10 wt% of Gujippong, 5-10 wt% of Astragalus, It consists of 5-10 wt% of loofah, 5-10 wt% of quince, 1-2 wt% of jujube, and 5-10 wt% of dried radish. ); A dehydration step (S30) of filtering the extract of the fermented product 20 of the fermentation step (S20) through a dehydration device; and a completion step (S40) of boiling the extract of the dehydration step (S30) at a temperature of 100 to 200° C. for about 10 to 15 hours to evaporate the moisture and then completing the coarse preparation (S40). According to the present invention, as the raw bellflower is prepared while repeating the steaming and drying form, the content of flaponin D and polyphenol is significantly higher than that of the green bellflower as compared to the raw bellflower, thereby increasing the antioxidant and antibacterial activity, while the bellflower has Nutrients such as calcium, iron, and vitamins B1 and B2, as well as saponin and inulin, can have various effects such as bronchial health and anticancer, such as relieving cough and phlegm, as well as fermented and concentrated red bellflower and radish. As red bellflower is steamed several times as a food product, the active ingredient content can be greatly improved, thus promoting the health of consumers and effectively removing the unique flavor and unique taste of radish mixed with red bellflower. According to this, it provides an effect that does not cause any rejection when ingested.