Preparation method of long-life red doraji, long-life red doraji prepared by this preparation method, and functional food material containing the same

摘要

The present invention relates to a method for preparing red old platycodon useful as a functional food material by steaming and dying old platycodon (cultivated over 20 years), as well as old red platycodon prepared thereby and a functional food material comprising the same. The method comprises the steps of: steaming old platycodon at a temperature of 90-120 °C for 1-2 hours; cooling the steamed platycodon; and drying the cooled platycodon at a temperature of 55-75 °C for 60-96 hours. The old red platycodon according to the present invention has an increased saponin content compared to general old platycodon, and thus can have increased pharmacological effects. Also, because it has a decreased number of microorganisms, the storage stability can be improved. Furthermore, because it has improved palatability with respect to taste and flavor, it can be used as a functional food material without needing to other sweeteners.