JP2002348245A - Method for changing effective ingredients of ginseng radix rubra into low molecular weight compounds, and method for preparing antioxidizing drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for changing effective ingredients of Ginseng Radix Rubra into low molecular weight compounds, and a method for preparing an antioxidizing drink. SOLUTION: The method for changing effective ingredients of Ginseng Radix Rubra into the lower molecular weight compounds is conducted, for example by adding water to Ginseng Radix Rubra, then extraction of the effective ingredients were conducted repeatedly 1 to 4 times with hot-water of 80 to 100 deg.C, then to the filtrates was added 0.01 to 0.1% by weight of saccharide hydrolase and reaction was conducted at 55 to 65 deg.C for 5 to 7 hours in an incubator so as to activate the enzyme, next the filtrates were subjected to a thermal treatment for 10 to 20 minutes in thermostatic water chamber at 80 to 100 deg.C so as to inactivate the enzyme. Further, the antioxidizing drink of the present invention is prepared by mixing the Ginseng Radix Rubra saponin being changed into low molecular weight compounds by the above method with a extract of fermentation product of rice bran and soy beans, then this mixture was dissolved completely in purified water, then sterilized and packaged in a sealed container. According to the present invention, the antioxidizing drink showing excellent ability for removing free radicals can be prepared, and this drink performs effects for protecting various side effects and diseases caused by the free-radicals.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for reducing the molecular weight of red ginseng active ingredients, an antioxidant beverage and a method for producing the same. Specifically, the present invention reduces the active ingredient in red ginseng by treating the red ginseng extract with a specific degrading enzyme to reduce the molecular weight of the active ingredient in red ginseng and to enhance the antioxidant activity of red ginseng. The present invention relates to a molecular conversion method. In addition, the present invention specifically comprises a low molecular weight red ginseng saponin having an antioxidant activity and a rice bran / soybean fermented extract which is an active oxygen suppressing substance to provide an antioxidant with excellent antioxidant activity. The present invention relates to a beverage and a method for producing the beverage.

[0002]

2. Description of the Related Art Free Radic
al) is a molecule having one or more electrons that cannot form a pair, and has the property of depriving other molecules of electrons to stabilize. Free radicals have a short lifespan of several thousandths of a second, are extremely unstable and aggressive, and have strong oxidizing power. Most of the free radicals are reactive oxygen species (Reactive Oxygen Types).
The type is a hydroxyl radical (Hydr)
oxyradical, superoxide radical (Superoxide Radical 1), singlet oxygen (Singlet Oxygen), and hydrogen peroxide (H ₂ O ₂ ) and an alkoxyl radical (Alkoxyl Radical) generated by lipid peroxidation.

[0003] The usual factors that generate such reactive oxygen species in the body include stress, alcohol, peroxide,
Drugs and the like are known. That is, modern people have found that singlet oxygen (Singlet Oxyge) is caused by excessive UV exposure, stress, alcohol, peroxide, drug abuse, and the like.
n, ¹ O ₂ ), harmful oxygen such as superoxide (O ₂ ⁻ ), hydroxyl radical (OH ·), hydrogen peroxide (H ₂ O ₂ ), or reactive oxygen species (Reactive Oxygen)
Species) are produced in the body in large amounts. And
These not only destroy proteins, nucleic acids, lipids, etc., which are the main components of cells in the body, and cause detrimental harm to cell functions, but also easily bind to lipids and induce second oxidation in a chain. Produces various free radicals and oxidation products,
Causes various diseases and side effects.

On the other hand, there are currently more than tens of millions of cancer patients worldwide, and all the anticancer therapies applied to them have serious side effects, which are also commonly caused by free radicals. It is known.

Let's look at typical anticancer therapies and their side effects
First, in radiation therapy, X-rays, α, β, γ-rays, etc.
Degradation of DNA by Irradiation of Cell, Killing Proliferation of Cell
Chemistry such as disappearance, mutation, tumor cell trait mutation, etc.
Bring about change. In addition, surgical treatment
When performed, general or local anesthetics, hemostats, blood clotting
Oxygen by drugs due to combined administration of an inhibitor and an analgesic
(OH ・, NO ₂Etc.) and temporary imbalance in metabolic processes
Oxidative stress such as temporary anemia due to bleeding and bleeding (Oxi
active stress in the body due to passive stress
Tiredness, decreased white blood cell count, decreased immunity,
It can cause side effects such as thrombocytopenia.

[0006] Also, as typical anticancer drugs in chemotherapy,
Adriamycin, Bleomycin, Mitomycin (Mi)
tomycin), cisplatin (Cisplati)
n) and the like, and when administered for a long time, induces reversible or irreversible side effects due to DNA damage such as inhibition of DNA synthesis and cell division and damage to cell membranes. As mentioned above, most anti-cancer therapies all have serious side effects, and it has been found that free radicals are commonly involved before the side effects.

To protect itself from such free radical damage, the body is equipped with a series of oxidation protection systems. One such protection system is Superoxide Dismutase (Superoxide D).
ismutase (SOD)), catalase (Cata
enzyme) and α-tocopherol (α-To
copherol, vitamin E), β-carotene (β-
Carotene), ascorbic acid (Ascorbi)
c Acid, vitamin C) and glutathione (Glu
and fat-soluble and water-soluble antioxidants such as thiothion) or radical scavengers.

However, modern people are exposed to harmful environments such as air pollution, unhealthy eating habits, exposure to ultraviolet rays, stress and illness, and oxidative stress due to various radicals due to imbalance with the radical scavenging system in the living body. (Oxidat
Because it is difficult to completely eliminate the active stress, it is important to consume sufficient antioxidant nutrients to make such a system work properly.
That is, as a method for preventing such poisoning of reactive oxygen species,
Superoxide dismutase (Super
Oxide dismutase (SOD), catalase (Catalase), etc., so that the autooxidation protection system including the enzyme works properly, β-carotene (β-
Carotene), Vitamin C (ascorbic acid (A
It is important to take in sufficient foods and antioxidants containing antioxidant components such as scorbic acid) and vitamin E (α-tocopherol). There is a great demand for the development of antioxidant foods, particularly components having antioxidant ability, which can remove various reactive oxygen species generated in the body to prevent various diseases and side effects due to free radicals.

[0009] On the other hand, ginseng is a plant that has been widely used as a typical nutritional tonic since ancient times. Generally, ginseng collected and cultivated as it is, ginseng dried at room temperature, Or ginseng produced by heat-treating ginseng at 98-100 ° C. Various research results have been reported on ginseng's constituents and its efficacy, but the efficacy of ginseng known to date includes aging suppression, anti-atherosclerosis, improvement of hyperlipidemia, increased liver function, radiation damage Removal,
There are immunity enhancement, antithrombotic, cerebral hyperactivity, antistress, hypoglycemic, hypotensive and anticancer effects.

Saponine, which is a typical active ingredient of ginseng showing such medicinal effects, is a ginsenoside derivative and is an alcoholic compound of the damarane triterpenoids protopanaxadiol and protopanaxatriol. A compound in which a saccharide such as glucose, rhamnose, xylose, or arabinose is bonded to a hydroxyl group, and research results on the structure and pharmacological action of about 30 kinds of various saponins are known. In particular, the active ingredient of red ginseng, Total Saponine, is known to have excellent antioxidant activity that reduces damage caused by free radicals and lipid peroxidation, and blocks damage caused by oxygen in biological systems. Therefore, there is a growing interest in research on the extraction of antioxidant components from red ginseng, but direct research on its efficacy has not yet been established. In particular, most studies on red ginseng that have been known so far have focused on the effects of extraction conditions, including the extraction solvent, temperature, and extraction time, on the composition and yield of active ingredients in red ginseng. Research on how to treat red ginseng active ingredients to increase the efficacy of red ginseng is still incomplete.

[0011]

SUMMARY OF THE INVENTION An object of the present invention is to treat red ginseng extract with a specific degrading enzyme so that the active ingredient in red ginseng can be reduced in molecular weight and its antioxidant activity can be enhanced. It is an object of the present invention to provide a method for lowering the molecular weight of red ginseng active ingredients. Further, the present invention relates to a red ginseng saponin of low molecular weight having antioxidant activity and rice bran, which is an active oxygen suppressing substance.
It is an object of the present invention to provide an antioxidant beverage having an excellent antioxidant activity produced by containing a fermented soybean extract, particularly an antioxidant beverage having an effect of suppressing side effects caused by anticancer therapy. Another object of the present invention is to continuously drink the antioxidant beverage according to the present invention to enhance overall immunity, prevent various diseases and side effects caused by free radicals, and in particular, free radicals are mainly used. An object of the present invention is to provide an antioxidant beverage capable of suppressing side effects of anticancer therapy which is a cause. Still another object of the present invention is to provide a low molecular weight red ginseng saponin, rice bran,
An object of the present invention is to provide a method for producing the above-mentioned antioxidant beverage by blending a soybean fermented extract, an auxiliary component for improving antioxidant function, and an auxiliary for imparting aroma and taste at a fixed composition ratio.

[0012]

The red ginseng active ingredient depolymerizing method of the present invention comprises extracting a red ginseng by adding a solvent thereto, filtering the extract, and then adding sugar to the obtained filtrate. It is characterized in that the enzyme is activated by adding 0.001 to 0.5% by weight of a hydrolase to the total amount of the filtrate to cause a reaction. In the method for reducing the molecular weight of a red ginseng active ingredient of the present invention, the sugar hydrolase may be at least one selected from cellulase, galactosidase and glucosidase.

Further, the antioxidant beverage of the present invention comprises a low-molecular red ginseng saponin obtained by the low-molecular-weight red ginseng active ingredient method of the present invention, and a rice bran / soybean fermented extract having an active oxygen suppressing effect. It is characterized by including. In the antioxidant beverage, the content of the low molecular weight red ginseng saponin is 1 to 15% by weight, and the content of the rice bran / soybean fermented extract having the active oxygen suppressing effect is 1 to 6% by weight. Can be.

Further, the method for producing an antioxidant beverage of the present invention comprises:
The saponin of red ginseng is enzymatically treated to reduce the molecular weight of the red ginseng by the method for reducing the molecular weight of the active ingredient of red ginseng according to the present invention. It is characterized in that it is mixed with 1 to 6% by weight of a rice bran / soybean fermented extract and dissolved in a solvent.

[0015]

The method for reducing the molecular weight of red ginseng active ingredient according to the present invention comprises treating a red ginseng extract with a specific sugar-hydrolyzing enzyme to reduce the molecular weight of the active ingredient in red ginseng to reduce antioxidant activity. It has the effect of significantly increasing activity. Furthermore, the red ginseng extract whose active ingredient has been depolymerized by the method for depolymerizing a red ginseng active ingredient of the present invention exhibits excellent antioxidant activity even when added in a small amount. It can be used for food etc.

Further, the antioxidant beverage of the present invention contains red ginseng saponin having an antioxidant ability and a fermented extract of rice bran and soybean, which is an antioxidant, in which red ginseng saponin is subjected to enzymatic treatment to reduce the molecular weight. By manufacturing, it exhibits excellent free radical scavenging ability. Therefore, the antioxidant beverage of the present invention has a large effect of suppressing side effects due to anticancer therapy mainly caused by free radical generation, and has an effect of preventing various diseases caused by free radicals. Therefore, the antioxidant beverage of the present invention can be used as an antioxidant beverage having an effect of suppressing side effects due to anticancer therapy mainly caused by free radical generation. In addition, by continuously drinking the antioxidant beverage according to the present invention, there is an effect that the overall immunity can be enhanced. Furthermore, according to the antioxidant beverage of the present invention, an antioxidant beverage having the above-mentioned effects can be obtained. Although the present invention has been described in detail with the specific examples described above, it will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the description of the present invention.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the method for reducing the molecular weight of a red ginseng active ingredient according to the present invention, the red ginseng is a ginseng (a panax ginseng [P.
anax ginseng C.I. A. Meyer] is completely steamed and dried. As described above, ginseng (root excluding the fine roots of ginseng or lightly blanched) is a plant that has been widely used as a typical nourishing tonic for a long time. Ginseng as it is, ginseng dried at room temperature, or heated ginseng (usually 60 to 100C, preferably 70 to 100C, more preferably 80 to 100C, more preferably 85 to 100C) 100 ° C., particularly preferably 90 to 1
(100 ° C., most preferably 95-100 ° C.) and used in the form of red ginseng. A ginsenoside derivative, which is a saponin exhibiting ginseng-specific pharmacological activity,
It is a compound in which sugars such as glucose, rhamnose, xylose, and arabinose are bonded to the alcoholic hydroxyl group of protopanaxadiol and protopanaxatriol, which are damarane triterpenoids. In the method for reducing the molecular weight of the red ginseng active ingredient of the present invention, the red ginseng may be used in a non-pulverized state, but in order to enhance the extraction efficiency, if necessary, crushed into small pieces, Alternatively, it may be pulverized into powder. In the present invention, not only red ginseng but also ginseng (water ginseng, white ginseng, etc.) may be used.

In the method for reducing the molecular weight of the red ginseng active ingredient of the present invention, the solvent used for the extraction is not particularly limited. Usually, the solvent is water or hot water (preferably 40 to 100 ° C., more preferably 50 to 1 ° C.).
00 ° C, more preferably 60 to 100 ° C, particularly preferably 70 to 100 ° C, most preferably 80 to 100 ° C), and organic solvents such as n-hexane, especially alcohols such as methanol and ethanol. And hydrophilic organic solvents such as esters such as acetic acid esters (ethyl acetate and the like), and mixed solvents of these organic solvents or hydrophilic organic solvents with water or hot water. Usually, hot water is used as the extraction solvent. The extraction using hot water may be performed by adding hot water directly to red ginseng for extraction, or may be performed by adding water to red ginseng and then heating the water to make hot water.

Further, as for the conditions for the above extraction, various conditions can be used as necessary as long as the extraction can be performed. The extraction method may be room temperature extraction or heat extraction. For example, the red ginseng as a raw material may be subjected to pretreatment such as removal of impurities as long as the quality of the extract can be maintained. In this case, as long as quality can be maintained,
A known substance for assisting the extraction may be added. Further, the red ginseng extract of the present invention for reducing the molecular weight of red ginseng is extracted with hot water or the like using a solvent such as water, and then the extract is filtered (usually once or repeatedly). For example, about 2 to 4 times] This is desirable because impurities contained in the extract can be removed to the maximum before the enzyme treatment, and the action efficiency of the enzyme can be maximized.

Next, in the method for reducing the molecular weight of the red ginseng active ingredient of the present invention, the filtrate obtained by the above method is added to the filtrate at a concentration of 0.1%.
001-0.5% by weight of sugar hydrolase is added and reacted to activate the enzyme. As a result, the active ingredient in red ginseng, particularly saponin, can be reduced in molecular weight by enzymatic treatment, and the antioxidant activity can be enhanced by facilitating absorption into the body. In the present invention, the sugar hydrolyzing enzyme used to reduce the molecular weight of red ginseng active ingredient includes glycoside (high molecular weight saponin), which is an active ingredient of red ginseng, with sugar and aglycone (aglyc).
and the type thereof is not particularly limited. In the present invention, the sugar hydrolase may be used alone.
Alternatively, two or more kinds may be used in combination. Specific examples of the sugar hydrolase include, for example, cellulase (Cellu).
case), galactosidase (Galactosid)
case) and glucosidase (Glucosidas)
e) and the like. Among them, cellulase (Cellulase)
ulase), galactosidase (Galactosi)
case) and glucosidase (Glucosidas)
e), especially cellulase (Ce
lulase), galactosidase (Galacto)
glucoside and glucosidase (Glucosid)
ase), any one selected from
It is preferable to decompose high molecular saponin, which is an active ingredient of red ginseng, into an aglycone form having free radical scavenging ability, because it can increase the antioxidant ability of red ginseng.

At this time, the amount of the stool hydrolytic enzyme used is 0.001 to 0.5 with respect to the red ginseng extract (filtrate).
%, Preferably 0.0% by weight.
05 to 0.3% by weight, more preferably 0.01 to 0.3% by weight.
%, More preferably 0.01 to 0.2% by weight, particularly preferably 0.01 to 0.1% by weight. When the amount of the sugar hydrolase is less than 0.005% by weight, the active ingredient in red ginseng cannot be sufficiently decomposed because the amount is relatively small compared to the substrate. %, The sugar hydrolase is in a saturated state, and further lowering of the molecular weight does not proceed, but rather the sugar hydrolase is wasted.

In the method for reducing the molecular weight of the active ingredient of red ginseng of the present invention, the method of the enzyme treatment and the reaction conditions at the time of the enzyme treatment are not particularly limited, and various methods and conditions can be used as necessary. . For example, as a method of the above-mentioned enzyme treatment, a method of adding the above-mentioned sugar hydrolase directly to a filtrate can be mentioned. Alternatively, a method may be used in which the above-mentioned sugar hydrolase is immobilized on an appropriate carrier, and this is brought into contact with the above-mentioned filtrate. According to such a method, the sugar hydrolase can be reused, which is preferable. Examples of the method for immobilizing the sugar hydrolase include a conventional entrapping immobilization method in a polymer matrix, a carrier binding method in which the immobilized carrier is directly chemically bonded, and a method of immobilizing the sugar hydrolase. A cross-linking method for insolubilizing by cross-linking and the like can be mentioned. The temperature during the enzyme treatment is usually 30 to 7
0 ° C., preferably 40 to 70 ° C., more preferably 45 to 70 ° C.
70 ° C, more preferably 50 to 65 ° C, particularly preferably 55 to 65 ° C. The reaction time is usually 1
-10 hours, preferably 2-8 hours, more preferably 3 hours
８8 hours, more preferably 5-7 hours. In the present invention, in order to maximize the activity of the enzyme during the enzyme treatment,
It is desirable to react in an incubator at 55 to 65 ° C for 5 to 7 hours. At this time, if the reaction time for enzyme activation is less than 5 hours, the activity of the enzyme is incomplete,
If the time exceeds 7 hours, the activity of the enzyme may decrease rapidly.

The method for depolymerizing an active ingredient of red ginseng of the present invention, particularly, when the above enzyme is directly added to a filtrate, after the above enzyme treatment, if necessary, inactivate the enzyme. Can be. The method of inactivating the enzyme is not particularly limited, but is usually performed by heat treatment.
For example, immediately after the activation of the enzyme, the reactant is transferred to a thermostatic bath to inactivate the enzyme. At this time, the temperature for inactivating the enzyme is usually 60 to 100 ° C, preferably 70 to 100 ° C.
The temperature is 100 ° C, more preferably 80 to 100 ° C. The heat treatment time is usually 5 to 30 minutes, preferably 10 to 30 minutes.
It is 30 minutes, more preferably 10 to 20 minutes. Heat treatment in a constant temperature water bath at 80 to 100 ° C. for 10 to 20 minutes as the above heat treatment is a method widely known to those skilled in the art using enzymes.

The antioxidant activity indicates the degree to which electrons are supplied to the oxidizing free radicals involved in the chain reaction of lipid peroxide oxidation to stop the chain reaction and suppress the oxidation. The antioxidant capacity of the molecular red ginseng extract is determined by measuring the free radical scavenging ability of 1,1-Diph.
enyl-2-Pycryl-Hydrazyl (DP
PH) method. DPPH is a relatively stable free radical, which exhibits a maximum absorbance at 517 nm when present in a radical state and loses absorbance when erased, so that it is mixed with the sample to be measured and the absorbance is measured. Shows the radical scavenging ability of. As another method for measuring the antioxidant ability, total phenolic acid (Total Phenolica) which is a component having antioxidant activity is used.
Some measure the amount of cid). At this time, the total phenolic acid was obtained by converting the sample to a folin-thiocult reagent (F
olin-ciocalpeu's reagent
Is determined by measuring the absorbance at 750 nm using as a coloring reagent.

As a method for depolymerizing the active ingredient of red ginseng of the present invention, specifically, for example, water may be added to red ginseng to add 80 to 10 ginseng.
Extracting with hot water at 0 ° C., repeatedly filtering 1 to 4 times and allowing to cool, adding 0.01 to 0.1% by weight of sugar hydrolase to the filtrate, and incubating at 55 to 65 ° C. in an incubator. 5-
Activating the enzyme by reacting for 7 hours. The concentrated solution treated with the enzyme is treated in a constant temperature water bath at 80-100 ° C. for 10-20 minutes.
For example, a step of inactivating the enzyme by heat treatment for a minute, and a step of removing the impurities by centrifuging the reaction solution at room temperature.

The antioxidant beverage of the present invention comprises a low molecular weight red ginseng saponin obtained by the method for lowering the molecular weight of the active ingredient of red ginseng of the present invention, and a fermented rice bran / soybean extract having an active oxygen suppressing effect. contains. The low molecular weight red ginseng saponin is a saponin whose molecular weight has been reduced by the method for reducing the molecular weight of the red ginseng active ingredient of the present invention. A ginsenoside derivative which is a saponin showing ginseng-specific pharmacological activity is a compound in which sugars such as glucose, rhamnose, zylose or arabinose are bonded to the alcoholic hydroxyl groups of protopanaxadiol and protopanaxatriol, which are damaran triterpenoids. Its molecular weight is so large that it is not easily absorbed in the body. Therefore, in the present invention, saponin is used after being reduced in molecular weight by enzymatic treatment so as to increase the in vivo absorption of such a high-molecular saponin, and the antioxidant activity is enhanced by facilitating the in vivo absorption. . At this time, the low molecular weight saponin is obtained by the method for reducing the molecular weight of the red ginseng active ingredient of the present invention, and in particular, “Dialand Cellulase 4000” (Deer) is used as a sugar hydrolase.
land Cellulase 4000)
This is added to the red ginseng extract in an amount of 0.001 to 0.5% by weight, preferably 0.005 to 0.3% by weight, more preferably 0.05% by weight.
Antioxidant activity can be enhanced by adding 1% to 0.1% by weight to reduce the molecular weight of red ginseng saponin to facilitate absorption in the body.

The above activity used in the antioxidant beverage according to the present invention.
Rice bran and soybean fermented extract, which has the effect of suppressing anaerobic oxygen,
Fermentation culture obtained from soybeans by fermentation such as alkaline fermentation
Extracted solution containing harmful oxygen inhibitors (Superox)
ide dismutase (SOD) action, blood pressure suppression
Action, peracid produced by the action of antioxidant enzyme SOD1
Catalase action and anti-strike to decompose hydrogen hydride into water and oxygen
It is also known to have active action, especially active oxygen and
Free radicals OH, H₂O₂,¹O ₂Etc.
It is known that the leaving action has a remarkable effect. Above rice
As a fermented extract of bran and soybeans, the culture
The fermentation solution may be a filtered solution, or after decolorization, etc.
It may be a treated liquid or a concentrated liquid obtained by concentrating it.
No. Other known methods such as freeze drying and spray drying
Solids from which the solvent has been removed or powdered powders may be used.
No. In addition, adjust the pH as necessary during the final product stage.
May go. It is also necessary in the manufacturing process
If there is, perform decolorization with activated carbon, filtration, concentration, etc.
Can also be.

The above-mentioned rice bran refers to rice germ, defatted rice germ, rice bran, defatted rice bran, etc., and the above-mentioned soybeans refers to defatted soybean, kina flour, soy flour, soybean scum, hydrolyzate thereof and the like. . In addition, a carbon source can be added during fermentation culture. As the carbon source, commonly used carbon sources can be used, and for example, one or more of glucose, dextrin, lactose, starch and the like can be used. Usually, these addition ratios are 1-20 parts by weight of soybeans, preferably 10-20 parts by weight when rice bran is 100 parts by weight.
Parts by weight, and the carbon source is 20 to 80 parts by weight, preferably 40 to 60 parts by weight. This is because when it is within these ranges, it is most preferable for the growth of bacteria. Before the fermentation culture, a sterilization treatment for killing various germs can be performed as necessary. Such a sterilization treatment is usually performed by a heat treatment (for example, steaming). The heat treatment is performed at 100 to 130 ° C. for about 15 to 60 minutes.

The strain used for obtaining the fermented rice bran / soybean extract is a microorganism belonging to the genus Bacillus. The microorganism belonging to the genus Bacillus may be any microorganism that belongs to the genus Bacillus. For example, Bacillus natto and Bacillus subtilis are mentioned. Usually, commercially available microorganisms belonging to the genus Bacillus such as Bacillus natto or Bacillus subtilis are used, but also by natural or chemical substances such as nitrosoguanidine, X-rays, artificial mutation by ultraviolet rays, etc. Even if the obtained strain is a mutant strain of a microorganism belonging to the genus Bacillus such as Bacillus subtilis or Bacillus subtilis with altered mycological properties, it can be used as long as it does not lose the property of producing the rice bran / soybean fermented extract. .

Then, after the above-mentioned sterilization treatment is performed, if necessary, the rice bran and soybeans are inoculated with the microorganism belonging to the genus Bacillus, and fermentation culture is performed. In this case, the rice bran and soybeans and the Bacillus may be cultured by inoculating the rice bran and soybeans directly with the microorganism belonging to the genus Bacillus. Microorganisms belonging to the genus can be inoculated and cultured. In this case, the medium may be a liquid medium or a solid medium as long as the above-mentioned "microorganism belonging to the genus Bacillus" can grow. As a method of inoculating the microorganism belonging to the genus Bacillus, usually, a method of directly adding bacterial cells or a cell-containing solution to the rice bran and soybeans or the medium is mentioned. A method may be used in which microorganisms belonging to the above group are immobilized on a suitable carrier and the rice bran and soybeans are brought into contact with the microorganisms. According to such a method, microorganisms can be reused after fermentation is completed, which is preferable. Examples of the method for immobilizing such microorganisms include a conventional entrapment immobilization method in which microorganisms are immobilized in a polymer matrix, a carrier binding method in which microorganisms are directly chemically bonded to an immobilized carrier, and cross-linking between microorganisms. For example, a cross-linking method for insolubility may be used. Among them, the entrapping immobilization method having little effect on microorganisms is preferable. As such entrapping and immobilizing methods, there are a lattice-type method of enclosing microorganisms in a fine lattice of a polymer gel and a microcapsule-type method of coating microorganisms. It is preferable from the viewpoint of maintenance of the formation and ease of immobilization.

Further, regarding the fermentation culture method and conditions,
There is no particular limitation as long as the fermentation is performed. Usually, fermentation culture is performed by performing aeration and stirring, and the culture temperature is 30 to 5 minutes.
0 ° C, preferably 35 to 45 ° C, more preferably 40 to 45 ° C.
It is about 45 ° C. The pH of the medium is usually 7.5 to 1
1, preferably 8 to 10.5, more preferably 8 to 1
0, more preferably 8.5 to 10. When adjusting the pH of the medium, sodium bicarbonate or the like can be used as an alkaline agent. In addition, a protease derived from a bacterium belonging to the genus Bacillus, a protease derived from soybean koji, or the like can be added to the medium material. In this case, the peptide in the legumes is further decomposed, which is useful. Furthermore,
The cultivation time is usually at least 48 hours, preferably at least 50 hours.

In the present invention, in order to increase the antioxidant activity, as a fermented rice bran / soybean extract having the above-mentioned active oxygen suppressing effect, a trade name of “Gourmetite”, a rice germ soybean fermented extract manufactured by Toyo Hakko Co., Ltd., Japan (GMT) ", and a product name" GMT-SOD "which is a fermented rice germ / soybean extract manufactured by Toyo Hakko in Japan. This is a raw material having the highest phytin content among cereals and seeds, and is produced by fermentation with an alkalophilic microorganism.

At the stage of preparing an antioxidant beverage by mixing these components, the amount of the low molecular weight red ginseng saponin is 1 to 15% by weight of the whole beverage composition, and rice bran and soybean having the above active oxygen suppressing effect. The fermented extract is 1-6% by weight, preferably 1-5%
It is required to use within the range of weight%. At this time, when the amount of the low molecular weight red ginseng saponin and the rice bran / soybean fermented extract having the active oxygen suppressing effect is less than 1% by weight, a remarkable effect on the antioxidant activity cannot be exhibited. The antioxidant capacity increases as the amount increases. However, when the amount of the low molecular weight red ginseng saponin exceeds 15% by weight, it is not suitable for drinking due to the bitterness peculiar to red ginseng, and the rice bran / soybean fermented extract having the active oxygen suppressing effect is expensive. Since it is a natural product, it shows excellent antioxidant activity even when used at 6% by weight or less.

The desirable component ratios of the antioxidant beverage according to the present invention are shown in Table 1 below.

[Table 1] After the mixture of the above components is sterilized, sealed, and allowed to cool, it is filtered at least four times using a 10μ microfilter to remove impurities remaining in the beverage mixture as much as possible.

Further, other substances can be added to the antioxidant beverage of the present invention as long as the properties can be maintained. For example, in addition to the low molecular weight red ginseng saponin and the fermented rice bran / soybean extract, auxiliary components and auxiliary agents can be added. At this time, as an auxiliary component, green tea extract having antioxidant activity and vitamin C, vitamin B ₁ , vitamin B _{2 and the} like can be used as those added to the main component to improve antioxidant function. . In addition, as an adjuvant, for example, herbal fragrance, oligosaccharide, sodium citrate, CMC, or the like can be used to add aroma and taste. In addition, when the antioxidant beverage of the present invention is in a solid form such as a powder, corn starch or the like which is rich in water solubility can be added to facilitate the measurement in production.

The form of the antioxidant beverage of the present invention is usually
Each of the active ingredients is a liquid such as an aqueous solution or a stock solution in which the above-mentioned active ingredients are dissolved.In addition, other powder components such as a powder product prepared by drying or impregnating with an absorbent powder, a granulated granulated product, and a bulking agent are used. It may be in the form of a solid such as a compounded tablet or a microcapsule. That is, in the case of a liquid, it can be used as it is, or the stock solution can be diluted with water or the like, if necessary, and used for drinking. In the case of a solid such as a powdered product, a granulated product, a tablet or a microcapsule, it may be taken as it is, or it may be used for drinking by dissolving it in a solvent such as water when necessary.

The method for producing an antioxidant beverage of the present invention is characterized in that the saponin of red ginseng is enzymatically treated to reduce the molecular weight of the red ginseng active ingredient according to the method for reducing the molecular weight of the red ginseng active ingredient of the present invention. Ginseng saponin (1-15% by weight) and rice bran / soybean fermented extract (1-6% by weight, preferably 1-5% by weight) having an active oxygen suppressing effect are mixed and dissolved in a solvent. The method for lowering the molecular weight of the red ginseng active ingredient, the saponin of the lower molecular weight red ginseng, and the fermented rice bran / soybean extract having the active oxygen suppressing effect of the present invention are as described above. The solvent is not particularly limited as long as it can be used for drinking, and usually includes water such as purified water. As for the degree of dissolution, it is preferable to completely dissolve in a solvent.

Specific examples of the method for producing the antioxidant beverage of the present invention include the following. Enzymatic treatment of red ginseng saponin to reduce the molecular weight of the red ginseng active ingredient according to the method for reducing the molecular weight of red ginseng active ingredient according to the present invention;
1 to 6% by weight, preferably 1 to 5% by weight of a rice bran / soybean fermented extract having an active oxygen suppressing effect at 15% by weight, and an auxiliary component for improving antioxidant function and an auxiliary agent for adding flavor and taste And dissolving the mixed solution completely in purified water; and sterilizing and sealing the mixture solution, allowing it to cool, and repeatedly subjecting the mixed solution to repeated filtration.

[0039]

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples. (1) Method for lowering the molecular weight of red ginseng active ingredient <Example 1>
The method of extracting with hot water for 6 hours and filtering by using a reflux apparatus at ℃ was repeated three times. After adjusting the filtrate to about 2.5 L and allowing it to cool, the filtrate was added to this filtrate at room temperature as a sugar hydrolase, Deerland, USA.
and) "Dearland Cellulase 4000" (D
Eerland Cellulase 4000) was added in an amount of 0.01% by weight, placed in a 60 ° C. incubator and reacted for 6 hours, and then immediately heat-treated in a constant temperature water bath at 100 ° C. for 10 minutes to inactivate the enzyme. Immediately after allowing this reaction solution to cool at room temperature, it was centrifuged at 3500 × rpm for 20 minutes, and the supernatant from which impurities were removed was taken to produce a red ginseng extract containing a low molecular weight active ingredient.

Example 2 0.05% by weight of the above "Dialand Cellulase 4000" as a sugar hydrolase
A red ginseng extract having a low molecular weight active ingredient was prepared in the same manner as in Example 1 except that the red ginseng was added.

Example 3 The active ingredient was reduced in molecular weight in the same manner as in Example 1 except that 0.1% by weight of the above-mentioned "Dialandellulase 4000" was added as a sugar hydrolase. A red ginseng extract was prepared.

<Comparative Example 1> A method of adding 1 L of water to 500 g of red ginseng, extracting with hot water at 80 ° C. or higher using a reflux device for 6 hours, and filtering the mixture was repeated three times. After the filtrate was adjusted to about 2.5 L and allowed to cool, the filtrate was placed in a 60 ° C. incubator and reacted for 6 hours, and then immediately heat-treated in a constant temperature water bath at 100 ° C. for 10 minutes. Immediately after cooling this reaction solution at room temperature, 3500 ×
The mixture was centrifuged at rpm for 20 minutes, and the supernatant was collected to produce a non-enzyme-treated red ginseng extract.

The antioxidant activity of the red ginseng extract, whose active ingredient was reduced to a low molecular weight, prepared according to the embodiment of the present invention, was determined to be DP.
The measurement was performed as follows using the PH method. The DPPH used was from American Sigma, and after dissolving 0.006 g in 50 ml of ethanol, 50 ml of water was added to make a 0.006% solution. 3m of this DPPH solution
1 and placed in a test tube, take 0.05 ml of each of the samples prepared according to the examples of the present invention, and mix well.
After standing at room temperature for 15 minutes, the absorbance at 517 nm was measured and shown in FIG. At this time, absorbance was measured using the non-enzyme-treated red ginseng extract prepared in Comparative Example 1 as a control group.

As can be seen from FIG. 1, the samples obtained by treating the red ginseng extract with a sugar hydrolase (Examples 1 to 3) have a lower antioxidant activity than the non-enzyme-treated extract (Comparative Example 1). It can be seen that it has increased. Further, the antioxidant ability increased as the amount of the used sugar hydrolase increased, and the antioxidant ability was most excellent especially when 0.1% by weight was used (Example 3). This is because when the amount of the enzyme is 0.1% by weight with respect to the extract, the resolution is maximum.

As another method for measuring the antioxidant ability of the red ginseng extract prepared according to the example of the present invention, the amount of total phenolic acid, a component having antioxidant activity, was measured.
0.2 ml of a sample according to the embodiment of the present invention is taken, 2.0 ml of sodium carbonate (Na ₂ CO ₃ ) is added thereto, mixed well for 2 minutes, and then mixed with 50% folin-thiocarte reagent (Foli).
(n-ciocalpeu's reagent) 0.2
After mixing well, the mixture was allowed to stand at room temperature, and the absorbance at 750 nm was measured to calculate the amount of total phenolic acid.
At this time, absorbance was measured using the non-enzyme-treated red ginseng extract prepared in Comparative Example 1 as a control group. The results are shown in FIG. 2 below.

As can be seen from FIG. 2, the enzyme-treated red ginseng extract (Examples 1 to 3) of the present invention has an antioxidant activity component as compared with the non-enzyme-treated extract (Comparative Example 1). The amount of total phenolic acid increased. It was also found that the antioxidant ability of the red ginseng extract was maximized when the amount of the enzyme was 0.1% by weight. Therefore, it was found that the red ginseng extract treated with the sugar hydrolase according to the present invention had greatly improved antioxidant ability. Thus, we developed a method for reducing the molecular weight of red ginseng active ingredients, which makes it possible to greatly increase the antioxidant activity of red ginseng extract using sugar hydrolase.

(2) Production of Antioxidant Beverage <Example 4> A method of adding 1 L of ethanol to 500 g of red ginseng, extracting with an ultrasonic device at 70 ° C. for 5 hours, and filtering was repeated three times. About 2.5 L of the obtained red ginseng extract was concentrated under reduced pressure to 1.5 L with a vacuum concentrator, and the red ginseng extract was added to the above “Dialand cellulase 4000” (Dee).
land cellulase 4000) to 0.1
%, And placed in a 60 ° C. incubator and reacted for 6 hours. 12 hours later, immediately in a constant temperature water bath of 100 ℃
Heat treatment was performed for 0 minutes to inactivate the enzyme.
The supernatant was collected by centrifugation at 00 × g for 20 minutes to produce low molecular weight red ginseng saponin.

Example 5 Fermented extract of red ginseng saponin and rice bran / soybean (manufactured by Toyo Fermentation Co., Ltd., trade name "GMT-SO") produced in Example 4 was added to purified water.
D "), green tea extract oligosaccharide, vitamin C, vitamin B
_{Monohydrochloride,} vitamin B _2, herb flavor, sodium citrate, and CMC were mixed in a ratio shown in Table 2 below, after completely dissolved at 80 ° C., was sealed after sterilization for 30 minutes at 95 ° C. 18 Allowed to cool for hours. The cooled solution was repeatedly filtered several times with a 10μ micro filter to obtain a brownish clear liquid, which was then filled and sealed in fixed amounts. 95 ~
After sterilization at 100 ° C. for 30 minutes, the product was packaged to produce a complete product of the product.

[0049]

[Table 2]

<Comparative Example 2> Except that GMT-SOD was removed from the low molecular weight red ginseng saponin prepared in Example 4, the same components and composition ratio as in Example 5 were mixed and the same. The red ginseng saponin beverage from which the rice bran / soybean fermented extract was removed by the method described above was produced.

Comparative Example 3 Except that the low molecular weight red ginseng saponin produced in Example 4 was removed, the components were mixed with the same components and the same composition ratio as in Example 5, and the low molecular weight red ginseng was prepared in the same manner. A rice bran / soybean fermented extract-containing beverage from which red ginseng saponin was removed was manufactured.

The stability of the beverage containing the low molecular weight red ginseng saponin and the fermented extract of rice bran and soybean (Example 5) produced according to the examples of the present invention was determined by sensory tests and inspection methods according to the Food Standards. The test was performed. The test method was based on the packaged product. Five sensory inspectors inspected the color, flavor, off-flavor, and off-odor of the product stored in an electric thermostat (40 ° C.) for 60 days. If it is 0 or more, it can give consumers satisfaction as a product with almost no change in quality, and it is inspected as a product having commercial properties in accordance with the Food Standards, and the results are shown in Table 3. As a result of the test shown in Table 3, the beverages manufactured according to the examples of the present invention were proved to have properties and stability to general bacteria and Escherichia coli for more than 18 months.

[0053]

[Table 3]

The antioxidant ability, that is, the free radical scavenging ability of the beverage produced according to the example of the present invention was measured as follows. The method used was 1,1-Diphe
nyl-2-Pycryl-Hydrazyl (DPP
H) Method was performed. DPPH is a relatively stable free radical that exhibits a maximum absorbance at 517 nm when present in the radical state and loses absorbance when erased. The DPPH used was from Sigma in the United States. After dissolving 0.006 g in 50 ml of ethanol, 50 m of water was used.
1 to make a 0.006% solution. After taking 3 ml of this DPPH solution and putting it in a test tube, take the beverage according to Example 5 of the present invention from 0.05 ml to 0.55 ml according to each concentration, mix well, leave at room temperature for 15 minutes, and
The absorbance was measured in nm. At this time, as a control group, one containing water instead of the beverage according to the present invention was used.
FIG. 3 shows a comparison between the absorbance of the sample and the absorbance of the control group.

FIG. 3 shows the free radical scavenging ability, that is, the antioxidant ability of the beverage according to the present invention. Free radical scavenging capacity is a measure of antioxidant capacity by providing electrons to oxidizing free radicals involved in the lipid peroxide oxidation chain reaction to stop the chain reaction and inhibit oxidation. Therefore,
As can be seen from FIG. 3, as a result of measuring the free radical scavenging ability of the beverage in which the fermented extract of rice bran and soybean was added to the red ginseng saponin according to the present invention, compared to the control group without the sample,
It was found that even a small amount shows 2.5-3.0 times superior antioxidant ability. In addition, low molecular weight red ginseng saponin and rice bran
Example 5 which is a beverage of the present invention containing a fermented soybean extract
Shows that the antioxidant ability is higher than that of Comparative Examples 2 and 3 which contain only one of them.

In order to examine the role of the fermented rice bran / soy extract in the antioxidant ability of the beverage according to the embodiment of the present invention, the beverage prepared in Example 5 containing the red ginseng saponin and the fermented rice bran / soy extract, The following experiment was performed on the sample manufactured in Comparative Example 2 from which the rice bran / soybean fermented extract was removed. After taking 0.2 ml of the beverage according to the present invention as a sample, adding 2.0 ml of 2% sodium carbonate (Na ₂ CO ₃ ) and mixing well for 2 minutes, 50% Folin-Ciocalpe reagent is used as a coloring reagent.
After mixing well with 0.2 ml of u's reagent, the mixture was allowed to stand at room temperature, and the absorbance at 750 nm was measured to determine the total phenolic acid (Tot), which is a component exhibiting antioxidant activity.
al Phenolic Acid) was calculated.
At this time, samples were taken from 0.2 ml to 17 ml for each concentration, and chlorogenic acid (Chlorogenic Acid) was used as a standard sample (Standard).
The absorbance was measured for the sample prepared in Comparative Example 2 at the same concentration as a control group, and the result was compared with the measured value of the sample. The result is shown in FIG.

FIG. 4 shows the role of the rice bran / soybean fermented extract in the antioxidant activity of the beverage according to the present invention. The amount of total phenolic acid, which is a component indicating As can be seen from FIG. 4, the beverage according to the invention (Example 5) has a total phenolic acid content of 16.
The amount of total phenolic acid in the sample from which the rice bran / soybean fermented extract was removed (Comparative Example 2) was as low as 1.99 mg / ml. Not only red ginseng saponin but also rice bran
It turns out that the role of the fermented soy extract is also important.
That is, the present invention has developed a beverage which exhibits excellent antioxidant ability by containing red ginseng saponin and fermented rice bran / soybean extract.

[Brief description of the drawings]

FIG. 1 is a graph showing the free radical scavenging ability of a red ginseng extract in which the active ingredient is reduced in molecular weight by the method for reducing the molecular weight of a red ginseng active ingredient according to the present invention.

FIG. 2 shows the antioxidant ability of red ginseng extract whose active ingredient has been reduced by the method for reducing the molecular weight of red ginseng active ingredient according to the present invention, based on the total phenolic acid (Total Phenolic Acid).
FIG.

FIG. 3 is a graph showing the free radical scavenging ability of the antioxidant beverage of the present invention.

FIG. 4 shows rice bran in the antioxidant capacity of the antioxidant beverage of the present invention.
It is the graph which showed the role of the fermented soybean extract.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Kang Mee-hwa 1716, Ho Lin Building, 404 Gongdeok-dong, Mapo-gu, Seoul, Republic of Korea Inside (72) Inventor 1716 Toyobayashi Building, Kodeok-dong, Mapo-ku, City 1716 Suishin Biotech Co., Ltd. 72) Inventor Minshu Kanae 404 Goryok-dong, Mapo-gu, Seoul, Republic of Korea 1716 Horin Building 1716 Suishin Biotech Co., Ltd. F-term (reference) 4B017 LC03 LE10 LG15 LK23 LK25 LL07 LP01 LP06 4B018 LB08 MD64 MD90 MD91 ME06 MF01 MF12 4C088 AB18 AC13 BA08 BA09 BA10 BA11 CA25 NA05 ZB21

Claims (5)

[Claims] 1. Extraction by adding a solvent to red ginseng, filtering the extract, and then adding sugar hydrolase to the obtained filtrate in an amount of 0.001 to 0.5% by weight based on the total amount of the filtrate. A method for reducing the molecular weight of red ginseng active ingredients, characterized in that an enzyme is activated by reacting the red ginseng. 2. The method according to claim 1, wherein the sugar hydrolase is at least one selected from the group consisting of cellulase, galactosidase and glucosidase. 3. A method comprising: a low-molecular red ginseng saponin obtained by the low-molecular red ginseng active ingredient method according to claim 1 or 2; and a fermented rice bran / soybean extract having an active oxygen suppressing effect. Characterized antioxidant beverage. 4. The antioxidant beverage has a content of the low molecular weight red ginseng saponin of 1 to 15% by weight, and a content of the rice bran / soybean fermented extract having the active oxygen suppressing effect of 1 to 6% by weight.
The antioxidant beverage according to claim 3, which is: 5. The red ginseng saponin according to claim 1 or 2, wherein the red ginseng saponin is enzymatically treated to reduce the molecular weight thereof, and then the red ginseng saponins 1 to 4 are reduced to a low molecular weight.
A method for producing an antioxidant beverage, characterized in that 15% by weight and 1 to 6% by weight of a rice bran / soybean fermented extract having an active oxygen suppressing effect are mixed and dissolved in a solvent.