KR100884252B1 - Red Ginseng Fermented with Lactobacillus plantarum NUC-J1 KCCM10852P and Pruducing Method thereof - Google Patents

Abstract

The present invention relates to a method for producing fermented red ginseng using plant probiotic lactic acid bacteria. More specifically, the present invention is red ginseng, lactic acid bacteria, especially Lactobacillus plantarum in red ginseng liquid NUC-J1 It is characterized by inoculating KCCM10852P to fermentation. Fermented red ginseng prepared according to the fermented red ginseng of the present invention is a ginsenoside Rg3 and compound K (Compound K) having saponin glycosides contained in red ginseng is hydrolyzed by lactic acid bacteria and absorbed directly into the body and has various pharmacological activities. Fermented red ginseng containing saponin degradation products such as) can be prepared.

Red ginseng fermentation, lactic acid bacteria, compound K, ginsenoside Rg3, Lactobacillus plantarum NUC-J1 KCCM10852P

Description

Red Ginseng Fermented with Lactobacillus plantarum NUC-J1 KCCM10852P and Pruducing Method I}

The present invention relates to a method for producing fermented red ginseng using plant probiotic lactic acid bacteria. More specifically, the present invention is red ginseng, lactic acid bacteria, especially Lactobacillus plantarum in red ginseng liquid NUC-J1 It is characterized by inoculating KCCM10852P to fermentation. Fermented red ginseng prepared according to the fermented red ginseng of the present invention is a ginsenoside Rg3 and compound K (Compound K) having saponin glycosides contained in red ginseng is hydrolyzed by lactic acid bacteria and absorbed directly into the body and has various pharmacological activities. Fermented red ginseng containing saponin degradation products such as) can be prepared.

Ginseng is a perennial root of Panax ginseng that belongs to the genus Panax ginseng and has been known to have activities such as lowering cholesterol, lowering blood pressure, increasing blood flow, antioxidant activity, anti-aging action, and anticancer agent. The main functional ingredient of ginseng is ginseng saponin called 'ginsenoside' which is specially named only ginseng saponin among various saponins of plants. The chemical structure of saponins is largely glycosides consisting of sugar and aglycone. When these saponins are absorbed by the body, they are broken down by the unique microorganisms in the human intestine and absorbed into the body. However, intestinal microorganisms that break down ginseng saponin may have different effects depending on the constitution and diet of a person.

Fermented red ginseng is intended to overcome individual differences and increase the body's absorption rate by fermenting red ginseng into intestinal microorganisms in advance in order to eliminate the difference in efficacy and absorption rate due to the difference in intestinal microorganisms.

Recently, as a method of strengthening the components so that the active ingredients of ginseng and red ginseng are easily absorbed into the human body, fermentation or enzyme treatment using intestinal microorganisms and kimchi lactic acid bacteria has been used.

For example, Korean Patent Registration 10-0618171 (fermented red ginseng containing ginseng saponin digest and its manufacturing method), 10-0606241 (red ginseng cheonggukjang production method with enhanced anti-diabetic effect), 10-0597853 (cheonggukjang using red ginseng extract) Manufacturing method), Korean Patent Application No. 2005-0069032 (fermented red ginseng composition using lactic acid bacteria and its manufacturing method), 2005-0094311 (fermented ginseng or fermented red ginseng using kimchi lactic acid bacteria) and the like are disclosed.

However, fermented red ginseng prepared by the conventional processing process has a lot of processing steps, and requires more than one week of fermentation, such as the hassle of manufacturing has difficulty in manufacturing. Therefore, the development of a manufacturing method rich in fermented red ginseng useful ingredients in an easier manufacturing method is urgently required.

Lactobacillus invention plantarum NUC-J1 Inoculated with KCCM10852P to provide a fermented red ginseng composition. The fermented red ginseng composition includes saponin decomposition products produced by the hydrolysis of red ginseng special saponins and lactic acid bacteria fermentation present only in red ginseng. Ginsenoside Rg3 and saponin digest 20S-protopanaxadiol 20-SO-β-D-glucopyranoside (20S-protopanaxadiol 20-S-β-D-glucopyranoside; compound K, hereinafter referred to as compound K) . These compounds have been reported in many studies to increase anticancer, thrombolytic, cholesterol lowering and anti-immune action.

Fermented red ginseng prepared according to the fermented red ginseng of the present invention is saponin glycosides contained in red ginseng is hydrolyzed by the lactic acid bacteria to be absorbed directly into the body and a saponin decomposition product such as compound K (Compound K) having various pharmacological activity The fermented red ginseng may be prepared. In addition, it is in the provision of a strain that can be easily prepared by drinking fermented red ginseng using domestic fermented red ginseng manufacturers.

The present invention lactic acid bacteria, especially Lactobacillus in red ginseng and red ginseng obtained by steaming ginseng and dried ginseng at 90 ~ 95 ℃ for 12 hours and aged for 72 hours plantarum NUC-J1 The fermented red ginseng obtained by fermentation with KCCM10852P contains ginsenoside (ginsenoside) Rg3 which is a special ingredient of red ginseng and saponin decomposing compound K, and a method for producing the same.

Furthermore, according to another embodiment of the present invention relates to fermented red ginseng as a probiotic lactobacillus and a method for producing the same, more specifically, using red ginseng liquid prepared by NUC fermented red ginseng as a medium, and fermentation using lyophilized lactic acid bacteria. The present invention relates to a fermented red ginseng using lactic acid bacteria which increase the useful saponin and saponin decomposed products of red ginseng and its production method.

The present invention is a short fermentation method of producing red ginseng root and red ginseng liquid obtained by steaming and ripening function within 24 hours of fermentation, unlike the manufacturing method of producing red ginseng by repeating the common steaming and drying, and the fermentation period is one week or more. It is a method for producing fermented red ginseng containing saponin and saponin decomposing products useful.

Fermented red ginseng production method of the present invention steaming by adding water to fresh ginseng or dried ginseng; Ripening in steamed hemp; Adding lactic acid bacteria to boiled and cooled red ginseng root or red ginseng solution; Fermented red ginseng may be prepared by the fermentation process.

Specifically, adding water to ginseng (salt ginseng or dried ginseng) and steam heating: adding purified water to the result of the steam heating step to further mature; Lactobacillus Lactobacillus in the mature and manufactured red ginseng solution and red ginseng root plantarum NUC-J1 Fermenting red ginseng (red ginseng liquid and red ginseng root) is provided, comprising the steps of: fermenting by adding KCCM10852P.

In particular, the production of the fermented red ginseng is provided with an operation portion, the main body having a receiving portion; An outer container provided with a heating part and accommodated in a receiving part of the main body; An inner container storing ginseng to be processed by being accommodated in the outer container; An outer lid provided on the outer container; An inner lid provided to open and close the inner container; A tray provided between the outer lid and the outer container; And a control unit for controlling the operation of the heating unit at a predetermined temperature and time condition so as to steam, ripen and ferment the ginseng stored in the inner container according to the selection of the manipulation unit. It is preferable to be prepared by the red ginseng manufacturer.

It is preferable that a first seal and a second seal are formed between the tray and the outer lid and between the tray and the outer container so that water vapor does not escape to the atmosphere by the water film.

The control unit controls the operation of the heating unit to heat the ginseng stored in the inner container in the steaming mode, the ripening mode and the fermentation mode in turn, according to the selected temperature and time conditions for each mode. desirable.

Lactic acid bacteria used in the fermented red ginseng production in the present invention was isolated from kimchi traditional fermented food. This strain was identified as Lactobacillus plantarum with 99.9% homology with API Kit 50CHL by Korea Microorganism Conservation Association (KCCM), and was granted accession number KCCM 10852P after patent deposit. Biochemical properties such as sugar availability of the strain of the novel microorganism Lactobacillus plantarum accession number KCCM 10852P according to the present invention are shown in FIGS. 5 and 6. Details of this strain are also described in patent application 2007-52352, filed by the applicant.

Specific examples of the present invention are as follows.

1) Add 2L purified water to 600g fresh ginseng or 300g dry ginseng, and steam at 95 ℃ for 12 hours.

2) 4L of purified water is further added to the resultant of step 1) and aged at 90 ° C. for 72 hours.

3) Add 0.1% by weight of lactic acid bacteria powder to chilled red ginseng root and red ginseng solution (same ginseng is changed to red ginseng root or red ginseng solution by steam heating).

4) Fermented red ginseng is prepared by fermenting lactic acid bacteria and red ginseng liquid at a temperature of 40 to 45 degrees for 24 to 48 hours. The temperature and time can be adjusted to some extent by those skilled in the art.

Fermented red ginseng prepared by the above method can be prepared fermented red ginseng composition in the form of the fermented red ginseng production container without undergoing the process of repeating the steaming and drying, can be made within 24 hours after lactic acid bacteria inoculation. Fermented red ginseng with different concentrations can be prepared according to the amount of purified water added, and fermented red ginseng can be prepared in various forms such as red ginseng root, red ginseng root additive, red ginseng liquid. In addition, the more lactic acid bacteria and the amount added, the more saponin useful components appear.

The fermented red ginseng obtained as described above may be commercialized as it is, but in general, the final product may be formulated by adding various ingredients to increase flavor or make a product having excellent taste and aroma.

As mentioned above, various natural extracts, sugars, emulsifiers, sweeteners, acidulants, fruit juices, etc. are added as a component added and mix | blended with fermented red ginseng.

Hereinafter, with reference to the accompanying drawings will be described in detail the red ginseng manufacturing machine used in the present invention.

When described in detail with reference to Figures 3 and 4 the red ginseng manufacturer equipped with a fermentation function according to an embodiment of the present invention.

Figure 3 is a perspective view of a red ginseng manufacturing machine equipped with a fermentation function according to an embodiment of the present invention, Figure 4 is a cross-sectional view of the red ginseng manufacturing machine shown in FIG.

Referring to Figures 3 and 4, the red ginseng manufacturer equipped with a fermentation function according to an embodiment of the present invention is largely the body 10, the outer container 20, the inner container 30, the outer lid 40, the inside The lid 50 is configured to include a tray 60. Here, the handles 42, 52 and 62 are formed on the outer lid 40, the inner lid 50 and the tray 60, respectively. By using the handles 42, 52, 62, the outer lid 40, the inner lid 50, and the tray 60 can be easily grasped and moved in a desired direction.

In the main body 10, an operation unit 11 and a display unit 13 may be formed on a surface thereof. The operation unit 11 may receive any one of steaming mode for producing ginseng as red ginseng, ripening mode, and fermentation mode for fermenting the manufactured red ginseng. In addition, the operation unit 11 may receive an automatic mode for sequentially performing a series of steaming mode, ripening mode, and fermentation mode for producing ginseng as red ginseng and fermented red ginseng.

As shown in Figure 4, the main body 10 is formed with a receiving portion 12 for receiving the outer container 20. In addition, the heat insulation packing 15 is formed between the main body 10 and the outer container 20. The insulation packing 15 may block the transfer of heat so that the heat of the outer container 20 does not affect the body 10. A support rubber 14 is formed on the bottom of the main body 10.

The outer container 20 is accommodated in the receiving portion 12 of the main body 10. The outer container 20 is provided with a heating unit 21 in the center thereof. The heating unit 21 may be a heating rod protruding to a predetermined height. In addition, in the outer container 20 put water lower than the bottom of the inner container 30 before the steaming process, ginseng (dry ginseng, ginseng, etc.) stored in the inner container 30 to the outer container 20 before performing the aging process ) So that it is fully locked.

In addition, the outer container 20 is provided with an outer lid 40 for opening and closing the tray 60 provided on the outer container 20. The outer lid 40 may be provided with a handle 42 for an outer lid so that the user can easily open and close the tray 60 provided on the outer container 20.

The inner container 30 is accommodated in the outer container 20. In addition, the inner container 30 is stored ginseng to be processed into red ginseng or fermented red ginseng. On the bottom of the inner container 30, a plurality of first through holes 32 for introducing water vapor generated by the heating operation of the heating unit 21 installed in the outer container 20 into the inner container 30 may be installed. Can be.

In addition, the inner container 30 is provided with an inner lid 50 for opening and closing the inner container 30. Then, the inner lid 50 may be provided with a handle 52 for the inner lid so that the user can easily open and close the inner container (30).

Tray 60 for mounting the inner container 30 is installed between the outer lid 40 and the outer container 20. In addition, the tray 60 may be lifted out of the outer container 20 by lifting the heated inner container 30 using the tray handle 62 installed on the tray 60.

In more detail, the tray 60 is formed with the side wall portion 601 interposed between the outer lid 40 and the outer container 20 and the side wall portion 601 integrally with the supporting portion on which the inner container 30 is mounted. 602. The support part 602 is formed to protrude inward from the outer container 20. In addition, an inner container hanger packing 604 may be installed on the inner circumferential surface of the support part 602. The inner container hanger packing 604 is the outer surface of the inner container 30 and the side wall portion 601 of the tray 60 when the inner container 30 is lifted and taken out of the outer container 20 as described above. Damage can be prevented by avoiding direct contact or friction. In addition, a second through hole 603 may be installed in the support part 602. The second through hole 603 is well illustrated in FIG. 2, wherein water vapor generated in the inner container 30 condenses in the outer lid 40, and the condensed water droplets are externalized through the second through hole 603. Can be sent down the vessel (20).

In addition, between the tray 60 and the outer lid 40 and between the tray 60 and the outer container 20, the first sealing part 61 prevents water vapor generated in the outer container 20 from escaping into the atmosphere by the water film. ) And a second seal 63 are provided.

The first sealing portion 61 is composed of a recessed portion 611 and a convex portion 612. The recess 611 is formed at the lower end of the outer lid 40, and the convex part 612 is formed at the upper end of the tray 60. First and second grooves 612a and 612b are formed in the inner and outer circumferences of the convex portion 612 to form a water film. The first groove 612a and the second groove 612b are preferably formed at positions facing the inner circumferential surface of the recess 611. Accordingly, water vapor introduced into the upper portion through the second through hole 603 of the support part 602 penetrates into the space between the first groove 612a and the second groove 612b of the tray 60. The water vapor soaked is condensed to form a water film (a). This can prevent the internal water vapor to leak to the outside.

The second sealing part 63 is formed at the lower end of the tray 60 and includes a locking jaw 631 in which the outer container 20 is caught and a third groove 632 for forming a water film inside the upper end of the outer container 20. Is done. The third groove 632 may be formed at a position facing the locking jaw 631. Accordingly, water vapor generated in the outer container 20 soaks into the space of the third groove 632 formed inside the upper end of the outer container 60. The water vapor soaked is condensed to form a water film (B). This may prevent the water vapor in the outer container 60 is leaked to the outside.

As the first sealing portion 61 and the second sealing portion 63 are installed between the tray 60 and the outer container 20 and between the tray 60 and the outer lid 40, the double water film structure is formed. It can be formed, it is possible to prevent the water vapor generated in the outer container 60 is leaked to the atmosphere.

The control unit (not shown) installed in the main body 10, the heating unit 21 at a predetermined temperature and time conditions to steam, ripen and ferment the ginseng stored in the inner container 30 according to the selection of the operation unit 11 To control its operation.

In more detail, the control unit may control the operation of the heating unit 21 to be selected by the steaming mode, the ripening mode and the fermentation mode through the operation unit 11 to be heated at a predetermined temperature and time condition for each mode. In addition, the control unit is heated so as to heat the ginseng stored in the inner container 30 in the steaming mode, the ripening mode and the fermentation mode in turn by heating the selected temperature and time conditions for each mode according to the selection of the operation unit 11 once. The operation of the unit 21 can be controlled.

Here, the steaming and aging mode controls the operation of the heating unit 21 to known temperature and time conditions. The fermentation mode controls the operation of the heating unit 21 for 8 to 48 hours at a temperature of 37 ~ 47 ℃. When this fermentation mode is carried out, when extracted from red ginseng, saponin components may produce saponin-degrading metabolites by hydrolysis of lactic acid bacteria.

Referring to the operation of the red ginseng manufacturer equipped with a fermentation function having such a configuration, first, the tray 60 is mounted on the outer container 20.

Next, after putting ginseng (dry ginseng, fresh ginseng, etc.) into the inner container 30, the inner container 30 is mounted so as to be caught by the inner container hanger packing 604 of the tray 60.

Next, put water lower than the bottom of the inner container (30).

Next, cover the inner lid 50 and the outer lid 40 in turn.

Next, the power is applied and the steaming button of the operation unit 11 is pressed. Then, the water is heated by the operation of the heating unit 21, the steam enters the first through-hole 32 of the bottom of the inner container 30 performs a steaming process to steam the ginseng (dry ginseng, fresh ginseng, etc.).

Next, when the steaming process is completed, open the outer lid 40 and the inner lid 50 and replenish the water so that the ginseng (dry ginseng, ginseng, etc.) stored in the inner container 30 is sufficiently locked.

Next, the ripening button of the operation unit 11 is pressed. Then, the ripening process is progressed, and when processed into red ginseng, the red ginseng extract is released to produce red ginseng liquid.

Thereafter, in order to produce fermented red ginseng and fermented red ginseng liquid, lactic acid bacteria for fermentation are added to the red ginseng and red ginseng extract and the fermentation button of the operation unit 11 is pressed. The fermentation process then proceeds. At this time, the temperature for fermentation is automatically controlled, but preferably maintained at 37 ~ 45 ℃, fermentation time is preferably set to 8 ~ 48 hours.

When the fermentation process is completed at such a temperature and time, the saponin component extracted from red ginseng generates saponin-degrading metabolites by hydrolysis of lactic acid bacteria.

By doing so, steaming, ripening, and fermentation process is performed in one manufacturing machine, so that the user can easily and simply prepare fermented red ginseng containing saponin-degrading metabolites at home.

Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples for the preparation of fermented red ginseng. However, these Examples are only for illustrating the present invention specifically, and the scope of the present invention is not limited by these Examples.

< Example  1> Fermented Red Ginseng Liquid  Produce

600 g of Korean ginseng (panax ginseng, 4-5 years old) in home ginseng maker described in the 'Red ginseng with fermentation function' (Application No .: 20-2007-0008467), which was previously filed by our company, or Korean skin ginseng (panax ginseng, 6) Annual root) 300 g of 2L of water was added to steam for 12 hours, and 4L of water was put in for 72 hours of fermentation to prepare red ginseng solution. The red ginseng solution was cooled to 40 ° C., and then lactobacillus Lactobacillus plantarum (KCCM 10852) lyophilized powder was inoculated at 0.1% (wt%) and fermented at 42 ° C. for 24 hours to obtain fermented red ginseng solution.

The lactic acid bacteria strain was lyophilized by adding 1% by weight of lactose as an extender to the cells recovered by centrifugation of the culture medium incubated for 48 hours in MRS lactic acid bacteria culture medium.

( Test Example  One) Peel Chromatography  Perform

After extracting the fermented red ginseng solution of Example 1 by adding 10-fold concentrated n-butanol in the same amount, the supernatant 2ul obtained by centrifuging the extract for 10 minutes at 3000 rpm TLC plate (silica gel 60 F ₂₅₄ , merck) and ginsenoside-Rg3 and compound-K as standard. By developing with a TLC mixed solvent (n-butanol-ethyl acetate-water = 5: 1: 4, upper layer), spraying 10% sulfuric acid solution on the TLC plate, and heating at 110 ° C. for 5 minutes to detect spots showing reddish purple. , Ginsenoside (ginsenoside)-Rg3, was confirmed the production of compound -K (see Figure 1 TLC development picture of ginsenoside Rg3 and compound K).

The steamed and steamed red ginseng solution produced ginsenoside Rg3, a unique saponin, but no compound K (Compound K), the final degradation product of saponin, but not Lactobacillus. plantarum , KCCM 10852) Compound K was confirmed in fermented red ginseng solution prepared with strain. In addition, when the sample was developed by dropping the sample on TLC, the concentration of Rg3 in the fermented red ginseng solution was confirmed to be higher than that of the red ginseng solution, and thus, the effective saponin of red ginseng was also increased.

(city Hum  2) HPLC  Perform

In order to confirm the saponin content of the fermented red ginseng liquid prepared according to the above experimental example was analyzed by HPLC.

Each sample was extracted with methanol, concentrated, suspended in water, centrifuged (15,000rpm, 1min), filtered using 0.45um syring filter, and analyzed by HPLC. The column was analyzed by HPLC using XTetra ^® RP18 (Waters, 4.6 × 250mm), acetonitrile and water as mobile phase, flow rate was 1.0 ml / min, column washing with 100 ° C acetonitrile for 10 minutes, and detection at 203 nm. . The results are shown in Table 2 (content of ginsenoside Rg3 and compound -K of the fermented red ginseng composition).

Ingredient Name Red ginseng solution (mg%) Fermented Red Ginseng Solution (mg%) Ginsenoside Rg3 36.2 78.0 Compound-K 0 36.85

Ginsenoside Rg3 of fermented red ginseng solution was 78.0 mg%, more than 2 times higher than red ginseng solution before fermentation, and compound-K having effective pharmacological action such as anticancer activity was present at 36.85 mg%. The results are shown in Figure 2 (HPLC chromatogram of fermented red ginseng solution).

Figure 1 shows a TLC development picture of ginsenoside Rg3 and compound K of the red ginseng fermentation broth according to the present invention.

Figure 2 shows an HPLC chromatogram of fermented red ginseng liquid according to the present invention.

Figure 3 shows a perspective view of a red ginseng manufacturer with a fermentation function according to an embodiment of the present invention.

4 is a cross-sectional view of the red ginseng manufacturing machine shown in FIG.

5 and 6 show identification data of Lactobacillus plantarum accession number KCCM 10852P.

<Explanation of symbols for the main parts of the drawings>

10: main body 11: control panel

12: accommodating part 13: display part

14: support rubber 15: heat insulation packing

20: outer container 21: heating unit

30: inner container 32: first through-hole

40: outer lid 42: handle for the outer lid

50: inner lid 52: handle for the inner lid

60 tray 601 side wall portion

602: support portion 603: second through hole

604: inner container hanger packing 61: first seal

611: concave portion 612: convex portion

612a: first groove 612b: second groove

62 tray handle 63 second seal

631: jaw 632: third groove

Claims (4)

delete Add water to the ginseng and steam it: Aging by further adding purified water to the result of the steam heating step; And Lactobacillus plantarum Lactobacillus plantarum NUC-J1 As a method of producing fermented red ginseng consisting of; adding KCCM10852P and fermentation. Preparation of the fermented red ginseng A main body provided with an operation unit and having a receiving unit; An outer container provided with a heating part and accommodated in a receiving part of the main body; An inner container for storing the ginseng to be received and processed in the outer container; An outer lid provided on the outer container; An inner lid provided to open and close the inner container; A tray provided between the outer lid and the outer container; And Red ginseng equipped with a fermentation function, characterized in that it comprises a control unit for controlling the operation of the heating unit at a predetermined temperature and time conditions to steam, ripen and ferment the ginseng stored in the inner container according to the selection of the operation unit Method for producing fermented red ginseng, characterized in that it is manufactured by a manufacturing machine. The method according to claim 2, A method of manufacturing fermented red ginseng, characterized in that the first sealing portion and the second sealing portion is formed between the tray and the outer lid and between the tray and the outer container so that water vapor does not escape to the atmosphere by the water film. The method according to claim 2, The control unit controls the operation of the heating unit to heat the ginseng stored in the inner container in the steaming mode, the ripening mode and the fermentation mode in order to be heated to a predetermined temperature and time conditions for each mode in accordance with the selection of the operation unit Fermented red ginseng production method characterized in that.

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