PURPOSE: A producing method of steamed bellflower roots is provided to decompose and remove the unique smell and bitter taste from the bellflower roots using fermentative bacteria. CONSTITUTION: A producing method of steamed bellflower roots comprises the following steps: collecting fresh bellflower roots, washing the bellflower roots with water, and firstly drying the bellflower roots for 2 hours at 40-50 deg C； steaming the firstly dried bellflower roots at 100-150 deg C for 1-2 hours； drying the steamed bellflower roots at 40-50 deg C for 1-2 days in the air pressure of 0.1-0.5； mixing 70-80 parts of dried bellflower roots by weight, 5-10 parts of grape juice by weight, and 5-10 parts of honey by weight, and fermenting the mixture at 30-40 deg C for 2 weeks using bacillus subtilis； and secondly drying the fermented bellflower roots, packaging the bellflower roots using a transparent bag, and sealing the transparent bag. 본 발명은 증숙시킨 도라지에 포도즙, 벌꿀을 혼합한 후 바실러스 스브틸리스 발효균으로 발효시킨 증숙 도라지의 제조방법에 관한 것이다.본 발명에 의하면 도라지 특유의 냄새 및 쓴맛을 제거하고, 사포닌과 스테로이드 등의 약효성분을 향상시켜 도라지의 거담 및 해열작용을 현저히 향상시킬 수 있다.
