KR100915016B1 - Method for preservation of tissue cultured mountain Ginseng - Google Patents

Abstract

The present invention is an immersion liquid for increasing the shelf life of cultured wild ginseng roots added with 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or 0.1-0.5% (w / w) of vitamin C. And it provides a storage method of wild ginseng culture root using the same, it prevents browning change by inhibiting mayor reaction and polyphenol oxidase activity, and has the effect of storing wild ginseng culture root for a long time by inhibiting microbial growth.

Description

Method for preservation of tissue cultured mountain Ginseng

The present invention relates to an immersion liquid for increasing the storage period of wild ginseng culture root and a storage method of wild ginseng culture root using the same.

Wild ginseng is a perennial plant belonging to the Ogapi family and is a wild plant distributed in Korea, China and Russia.

Wild ginseng has long been known to have excellent effects on the treatment of various diseases and its recovery, and is based on the homeostasis of body control, anti-fatigue and anti-stress, anti-diabetic, blood pressure, anti-cancer, Atherosclerosis and hypertension prevention, brain function enhancement, gastrointestinal function enhancement, immune function enhancement, sexual function enhancement, antiviral action has also been known.

However, wild ginseng is difficult to obtain because it is very small in nature. In order to solve such a problem, a lot of efforts have been made to cultivate wild ginseng root tissues and produce wild ginseng cultured roots containing the same active ingredients as wild ginseng.

On the other hand, wild ginseng culture root is sterile, but the culture is made, but since the tissue culture is completed and the harvest is exposed to the external environment from the moment it can be immediately contaminated with microorganisms. In particular, wild ginseng cultured roots contain 90% of moisture, which is likely to cause discoloration due to microorganisms during long-term storage or distribution, and the color is also easily discolored. Therefore, there has been a great demand for the development of technology to prevent contamination of wild ginseng culture roots and to prevent long-term circulation and to prevent contamination by microorganisms, physical and chemical deterioration, and deterioration of sensory characteristics of food.

By the way, there is no conventionally developed technology for preventing the quality change of wild ginseng culture root and a method for increasing the preservation.

Accordingly, an object of the present invention is to provide an immersion liquid for increasing the storage period, which can maintain freshness of wild ginseng culture root for a long time, and a method for increasing the storage period of wild ginseng culture root using the same.

In order to achieve the above object, the present invention provides a cultured mountain ginseng root of 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or 0.1-0.5% (w / w) of vitamin C. Provide an immersion solution to increase shelf life.

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In addition, the present invention is 0.1 ~ 0.5% (w / w) of citric acid 0.1 ~ 2.0% (w / w) or vitamin C 0.1 ~ 0.5% (w / w) is added to the grapefruit seed extract, pH does not exceed 5 After immersing the wild ginseng culture root washed in sterilized water, the dipping solution is put in a glass bottle, and provides a storage method of the wild ginseng culture root, characterized in that the storage temperature conditions are stored up to 10 ℃.

Hereinafter, the content of the present invention will be described in more detail.

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Brown ginseng wild ginseng is mainly caused by Maillard, a non-enzymatic browning reaction, and polyphenol oxidase, an enzymatic browning reaction.

The Maillard reaction, which is a non-enzymatic browning reaction, is a brown reaction caused by the interaction of reducing sugars having an aldehyde or ketone group or nitrogen compounds having amino groups such as amino acids and peptides that can be hydrolyzed to form a reducing sugar. Influence factors include temperature, pH, sugar and the like.

Methoxy Gaillard reaction is temperature coefficient (Q ₁₀₎ is 3-5 with sensitive to temperature, and the reaction rate is the slow at pH 1 ~ 3, pH is the more alkaline the reaction rate is increased in a mixed solution of glucose and glycine. In addition, when using hexose (pentose), such as hexose (pentose) is faster than sugar.

The enzymatic browning reaction has a browning change by oxidation of polyphenols by polyphenol oxidase and ascorbic acid by ascorbic acid oxidase, but ascorbic acid oxy The browning reaction by ascorbic acid oxidase is limited to a large content of ascorbic acid such as citrus fruits, and therefore, the browning reaction by polyphenol oxidase may be the main cause in the present invention.

One way to inhibit the activity of polyphenol oxidase is to change the pH. Since the optimum pH of polyphenol oxidase is 5.8-6.8, it can suppress activity by lowering pH. Moreover, activity can also be suppressed by temperature control, oxygen removal, and addition of a reducing substance.

The present invention is 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or vitamin C 0.1-0.5% in grapefruit seed extract to suppress the browning reaction of wild ginseng culture roots caused by the above causes It provides a dipping solution for increasing the shelf life of wild ginseng culture root added (w / w).

Maillard reaction, which is the main cause of wild ginseng root change, decreases with acidity and polyphenol oxidase has an optimum pH of 5.8 ~ 6.8, so it suppresses brown change of wild ginseng root by adjusting pH to weak acidity. can do. Therefore, the dipping solution for increasing the storage period of the wild ginseng culture root of the present invention is intended to suppress the browning reaction of the wild ginseng culture root by maintaining the dipping solution at a pH of 5 or less.

On the other hand, the grapefruit seed extract used in the immersion liquid of the present invention weakens the cell membrane related enzyme activity in the microorganism, weakens its permeability and inhibits the cellular respiration, thereby inhibiting the growth of microorganisms. In particular, among the grapefruit seed extract components, naringin (Naringin) has bacteriostatic action and excellent antioxidant action to inhibit the growth of bacteria. In addition, among the grapefruit extract components, citral (microtral) has an antimicrobial action against the fungus as well as Gram-positive and Gram-negative bacteria.

On the other hand, when the grapefruit seed extract is added in less than 0.1% (w / w) in the present invention, it is difficult to suppress the growth of microorganisms, when added in excess of 0.5% (w / w), Its strong bitter taste undermines the quality aptitude of wild ginseng cultured roots. When citric acid is added below 0.1% (w / w), it is difficult to control the pH of 5 or less, so it is difficult to suppress the browning change of wild ginseng culture root, and when added in excess of 2% (w / w), Acidity is felt, which undermines the taste and flavor of wild ginseng culture roots.

On the other hand, when the vitamin C is added less than 0.1% (w / w), it is difficult to control the pH of the immersion liquid to 5 or less, it is difficult to suppress the browning change of wild ginseng culture root, it is added more than 0.5% (w / w) In this case, the quality aptitude of wild ginseng culture root is compromised.

On the other hand, since the moisture content of wild ginseng culture root is generally 90% or more, there is a high probability of occurrence of microbial contamination, which makes it difficult to store for a long time. Therefore, in order to preserve for a long time, it is good to lower the water content to 90% or less. Since the wild ginseng cultured root pretreated by the method disclosed in the present invention is dried so that the water content is up to 88%, the microorganisms of the wild ginseng cultured root tissue can be maintained while maintaining the texture of the microorganisms. It is effective to block the pollution.

On the other hand, in the present invention, the wild ginseng culture root is preferably washed with sterilized water before immersion in the immersion liquid. Wild ginseng culture roots are exposed to microbial contamination directly or indirectly from the time of harvest since tissue culture is performed in a sterile state. However, as a result of washing the harvested wild ginseng culture root with sterile water, it was confirmed through the present invention that it is possible to prevent the contamination of microorganisms, and to suppress browning change by removing the reducing sugar and amino acids on the surface of the wild ginseng culture root as much as possible.

On the other hand, the sterilizing water is preferably used a chlorine fungicide, because the chlorine fungicide is excellent in the sterilization effect against fungi such as mold.

On the other hand, the present invention is immersed in wild ginseng culture root immersion solution 0.1 ~ 0.5% (w / w) citric acid 0.1 ~ 2.0% (w / w) or vitamin C 0.1 ~ 0.5% (w / w) added to grapefruit seed extract After the addition, put in a glass bottle, and provides a method of increasing the storage period of wild ginseng culture root, characterized in that the storage temperature conditions are stored to be up to 10 ℃.

When the wild ginseng culture root is immersed in the dipping solution of the present invention and stored in a glass bottle, browning can be prevented by blocking contact with oxygen, and if the glass bottle is stored at a temperature of up to 10 ° C, while inhibiting the enzyme reaction, A feature that can maintain the texture of wild ginseng cultured muscle tissue is exhibited.

As described above, the present invention exhibits the effect of preventing browning by inhibiting mayor reaction and polyphenol oxidase activity, inhibiting microbial growth, and storing wild ginseng culture root for a long time.

1 is a view showing a change in the total number of microorganisms according to sterilized water.

2 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.

3 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.

4 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.

Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.

First, preliminary experiments were carried out to determine the conditions of the immersion liquid and the conditions of wild ginseng culture roots for long-term storage of wild ginseng culture roots.

< Experimental Example  1> wild ginseng Culture root  Factors affecting quality

In order to investigate the quality stability of wild ginseng roots in culture, the components and quality change according to storage temperature (room temperature, refrigeration) and storage period were examined. In addition, the degree of discoloration was measured according to the form (oxygen permeability) of the packaging (PE-pouch packaging, glass bottle packaging) to investigate the factors affecting the quality of wild ginseng culture root.

After harvesting, the wild ginseng culture root, which was left for 2 hours, was filled with a 300 ml glass bottle and a 250 ml POUCH-film (PE) and sealed. After sealing, it measured at 10, 20, and 30 degreeC, respectively.

 ① wild ginseng Culture  Moisture content change measurement

The change in moisture content (%) of wild ginseng culture root was measured. The moisture content of the early ginseng cultured root was 90.17%.

Packing form Temperature (℃) Storage period (days) 3 7 10 14 bottle 10 90.11 89.55 88.52 91.76 20 90.26 90.7 90.33 91.42 30 88.52 91.35 92.25 92.62 PE-Pouch 10 89.69 90.19 89.56 89.03 20 90.97 90.06 90.37 89.97 30 89.44 91.35 92.25 92.62

As a result of measuring the change in moisture content of wild ginseng culture root, the water content of wild ginseng culture root was measured in a wide range of 88.52 ~ 92.62%. From the above results, it was confirmed that the water content of wild ginseng culture root could be stored below 90%.

 ② wild ginseng Culture  Reducing Sugar Content Change

The major causative agent of browning caused by the Mayar reaction was sugar, and the sugar content (g / L) during the storage period was examined to determine the content of the medium component or the reduced sugars formed during the culture of wild ginseng root. . The initial reducing sugar content was 6.14 g / L.

Packing form Temperature (℃) Storage period (days) 3 7 10 14 bottle 10 6.12 6.36 6.16 6.06 20 6.52 6.91 6.6 6.57 30 6.36 5.81 6.33 5.82 PE-Pouch 10 6.14 6.27 6.1 6.42 20 7.68 8.14 8.2 8.4 30 7.8 7.77 8.66 8.68

As a result of measuring the sugar content of wild ginseng culture root during the storage period, it was found that the reducing sugar content increased more than the initial reducing sugar content as the storage period increased.

From these results, it can be seen that in order to suppress browning change, sugars on the surface of wild ginseng culture root should be removed.

Therefore, the wild ginseng culture root used in the following example was used to remove the reducing sugar by sufficiently washing the surface.

 ③ wild ginseng Culture  Measurement of the change in the amount of amino acid nitrogen

The change of amino acid nitrogen content (mg%) during storage period was measured to know the amino acid content, which is the main cause of browning by Mayor reaction. The amino acid nitrogen content of the early ginseng culture root was 54.1 mg%.

Packing form Temperature (℃) Storage period (days) 3 7 10 14 bottle 10 58.5 78.4 74.2 81.2 20 82.6 98 91 112 30 86.8 98 138.6 130.2 PE-Pouch 10 57.4 56 67.2 74.2 20 70 91 88.2 100.8 30 88.2 99.4 105 96.6

As a result of measuring the change of amino acid nitrogen in wild ginseng culture root during storage period, the amino acid nitrogen tended to be higher than the initial amino acid nitrogen as storage period increased.

From these results, it was found that in order to increase the storage period of wild ginseng culture root, it is necessary to suppress the activity of microorganisms and enzymes increasing the amino acid content.

Therefore, the wild ginseng culture root used in the following example was washed with a sterilized water to remove microorganisms, and the prepared immersion liquid inhibited the enzyme activity that induces browning reaction by adjusting the pH.

④ Wild ginseng Culture pH  Change measurement

The pH change of wild ginseng culture root was measured during the storage period. The pH of the early wild ginseng culture root was 6.08.

Packing form Temperature (℃) Storage period (days) 3 7 10 14 bottle 10 6.12 6.36 6.16 6.06 20 6.52 6.91 6.60 6.57 30 7.80 7.77 8.66 8.68 PE-Pouch 10 6.14 6.27 6.10 6.42 20 7.68 8.14 8.20 8.40 30 7.8 7.77 8.66 8.68

As a result of measuring the pH change of wild ginseng culture root during storage period, the pH range was 6.06 ~ 6.42, which was relatively unchanged at the temperature of 10 ℃, but the discoloration was severe due to the sharp increase in pH at 20,30 ℃.

In particular, the bottle had a smaller pH change than the PE-pouch. From this result, it was found that the pH change of wild ginseng culture root was minimized under the condition that the temperature was below 10 ° C. and the air permeability was limited.

Therefore, in the following example, the cultured roots of wild ginseng were immersed in the prepared dipping solution and placed in a glass bottle and refrigerated at 10 ° C.

 ⑤ wild ginseng Culture  Chromaticity change measurement

The color change of wild ginseng culture root was measured during the storage period.

Hunter's color value was measured to measure the browning of wild ginseng cultured roots. As the progression of browning increases the red color as compared to the initial yellow color, the a / b value (a The difference in chromaticity change was compared according to the ratio of red color values as a reference. Hunter's color was 55.9 for L, 3.29 for a, 25.13 for b, and 0.131 for a / b.

Packing form Temperature (℃) Storage period (days) 3 7 L a b a / b L a b a / b bottle 10 45.67 4.03 16.27 0.248 43.26 4.44 16.03 0.277 20 42.20 4.07 13.34 0.305 40.85 4.25 14.69 0.289 30 39.35 5.20 13.68 0.380 39.04 5.12 13.64 0.375 PE-Pouch 10 43.58 4.57 16.9 0.270 43.84 4.01 14.79 0.271 20 36.41 4.49 11.69 0.384 39.37 5.15 13.32 0.387 30 35.01 4.60 11.20 0.414 33.75 4.86 10.64 0.457

Packing form Temperature (℃) Storage period (days) 10 14 L a b a / b L a b a / b bottle 10 41.2 5.17 14.36 0.360 38.09 5.22 12.89 0.405 20 39.51 5.32 13.54 0.393 35.08 5.12 11.50 0.445 30 36.66 5.68 12.67 0.448 35.18 5.59 11.92 0.469 PE-Pouch 10 36.26 4.39 10.89 0.403 34.24 4.94 11.21 0.441 20 35.88 4.27 10.04 0.425 39.34 5.35 11.34 0.472 30 33.54 5.54 11.83 0.468 35.19 6.07 9.20 0.498

As a result of measuring the color change of wild ginseng cultured root during storage period, a / b value increased and browning occurred with longer storage period. .

From these results, it was found that storage of wild ginseng culture roots is essential under low temperature and no oxygen permeability.

Therefore, in the following example, after immersing wild ginseng culture root in the prepared dipping solution, it was stored in a glass bottle refrigerated at 10 ℃.

< Experimental Example  2> In sterile water  Wild ginseng Culture  Quality change

In Experimental Example 1, it was confirmed that washing the surface with sterilized water before immersing the wild ginseng culture root in immersion liquid minimizes the quality change of the wild ginseng culture root.

Therefore, in Experimental Example 2, the quality change of wild ginseng culture root was measured according to the sterilized water.

After harvesting wild ginseng roots and going through the 'centrifugal dehydration process', the wild ginseng roots were washed with tap water (control), sterilized water, sterilized water (CAMICA-SD) and grapefruit seed extract treated water (DF-100). And stored at 10 ° C. Changes in water content, microbial change and color change of wild ginseng culture roots were measured during the storage period.

 ① In sterile water  Moisture content change

Changes in moisture content of wild ginseng culture roots during storage periods according to sterilized water were measured.

Treatment Storage period (days) 3 7 10 14 Control 88.49 89.25 89.94 88.91 Sterile water 88.57 88.71 89.2 88.37 Sterilizer Treated Water (CAMICA-SD) 87.84 89.14 91.93 90.33 Grapefruit Seed Extract Treated Water (DF-100) 89.22 88.73 89.34 88.66

As a result of measuring the change in moisture content of wild ginseng culture root, the water content range was 88.52 to 92.62% in Experimental Example 1, which was not washed with sterile water. From these results, it was confirmed that the use of sterile water can further suppress the growth of microorganisms by lowering the water content.

Therefore, sterilized water was used in the following examples.

 ② In sterile water  Microbial change

Changes in the total microbial bacterial count of wild ginseng culture roots during storage periods according to sterilized water were measured.

As a result of measuring the total microbial bacterial count of wild ginseng culture roots (FIG. 1), the wild ginseng cultured roots washed with the control group (water tap water) showed a sharp increase in the total microbial bacterial counts, which lowered the preservation. Initially, the microbial count was low, but as the storage period increased, the microbial count increased.

In addition, wild ginseng cultured roots washed with grapefruit seed extract treated water showed an effect of inhibiting microorganisms initially, but the number of microorganisms gradually increased after the first week, and the preservation after the second week of storage decreased.

On the other hand, wild ginseng cultured roots washed with fungicide treatment water exhibited the effect of inhibiting fungi, showing the lowest microbial count during the storage period, and the possibility of prolonging the shelf life and storage period.

 ③ In sterile water  Chromaticity change

The change in color of wild ginseng culture root during storage period according to sterilized water was measured.

Treatment Storage period (days) 3 7 L a b a / b L a b a / b Control 53.29 4.87 24.01 0.203 38.55 4.34 12.12 0.358 Sterile water 55.90 3.29 25.13 0.131 44.66 4.24 15.23 0.278 Sterilizer Treated Water 55.96 5.79 26.91 0.215 55.96 5.79 26.91 0.215 Grapefruit Seed Extract Treated Water 51.1 4.11 19.66 0.209 51.1 4.11 19.66 0.209

Treated water Storage period (days) 10 14 L a b a / b L a b a / b Control 40.83 5.47 16.17 0.338 33.26 4.17 10.33 0.404 Sterile water 47.59 5.00 22.58 0.221 33.08 3.79 12.11 0.313 Sterilizer Treated Water 59.40 5.71 27.44 0.208 48.88 5.52 18.37 0.300 Grapefruit Seed Extract Treated Water 47.95 4.94 19.5 0.253 39.35 3.63 12.11 0.300

As a result of measuring the color change of wild ginseng culture root according to sterilized water, it was found that the color change of Experimental Example 2-3 was less than that of Experimental Example 1-3, and it was confirmed that the substances causing browning on the surface of wild ginseng culture root were removed by washing. Could. In particular, the disinfectant treatment group showed excellent stability without browning while maintaining the apparently bright color until the 14th day of storage.

Therefore, in the following examples, the wild ginseng culture root was washed with a fungicide and then immersed in the prepared dipping solution.

< Example  1> wild ginseng Culture root Immersion  Produce

Based on the results of Experimental Example 1 and Experimental Example 2, the water content of wild ginseng culture root was dehydrated to 88% with a centrifugal dehydrator, and then washed twice with fungicide (CAMICA-SD). To 50 g of the washed wild ginseng culture root, 250 ml of immersion liquid prepared as shown in Table 8 was added thereto, and then filled in a glass bottle, closed with a lid, and stored in a 10 ° C. refrigerator.

Citric acid (% by weight (w / w)) Grapefruit Seed Extract (DF-100;% by weight (w / w)) Vitamin C (% by weight (w / w)) Example 1 0.1 0.2 - Example 2 0.5 0.2 - Example 3 1.0 0.2 - Example 4 - 0.2 0.5 Example 5 - 0.5 0.5 Example 6 0.5 0.1 - Example 7 0.5 0.5 - Example 8 One 0.2 - Example 9 2 0.2 - Example 10 0.5 0.2 0.5

< Comparative example  1> wild ginseng Culture root Immersion  Produce

The wild ginseng culture root was dehydrated to 88% of the water content of the wild ginseng culture root using a centrifugal dehydrator, and then washed twice with a fungicide (CAMICA-SD). To 50 g of the washed wild ginseng culture root, 250 ml of immersion liquid prepared as shown in Table 9 was added thereto, and then filled in a glass bottle, closed with a lid, and stored in a 10 ° C. refrigerator.

Citric acid (% by weight (w / w)) Vitamin C (% by weight (w / w)) Grapefruit Seed Extract (DF-100; Weight% (w / w)) NaCl (% by weight (w / w)) Alkaline ionized water (% by weight (w / w)) HAPS-Fresh Dilution Solution (wt% (w / w)) Comparative Example 1 0.1 - - - - - Comparative Example 2 0.5 - - - - - Comparative Example 3 1.0 - - - - - Comparative Example 4 - 0.05 - - - - Comparative Example 5 - 0.1 - - - - Comparative Example 6 - 0.2 - - - - Comparative Example 7 - 0.5 - - - - Comparative Example 8 0.5 - 0.5 0.9 - - Comparative Example 9 - - - - 100 - Comparative Example 10 - - - - - 100

< Experimental Example  3> wild ginseng Culture root Immersed Immersion pH  Measure

The pH change of the dipping solution in which the wild ginseng culture roots prepared in Example 1 and Comparative Example 1 was immersed was measured.

First, the pHs of Example 1,2,3 and Comparative Example 1 2,3,4,5,6 immersion liquids were measured.

Tap water was used as a control.

Treatment Storage period (days) One 7 14 21 Control 6.19 5.94 5.75 5.88 Example 1 4.03 4.46 4.39 4.31 Example 2 2.94 .943.16 3.18 3.18 3.8 Example 3 2.57 2.92 2.69 2.65 Comparative Example 1 4.02 4.58 4.55 4.18 Comparative Example 2 3.11 3.29 3.25 3.08 Comparative Example 3 2.76 2.84 2.79 2.77 Comparative Example 4 5.02 5.65 5.41 5.68 Comparative Example 5 4.67 5.34 5.31 5.47 Comparative Example 6 4.11 4.34 4.44 3.56

As a result of measuring the pH of the immersion liquid, the pH of Examples 1, 2 and 3 was slightly increased from the beginning, but was maintained at pH 5 or less to prevent the mayor reaction and browning change due to polyphenol oxidase. On the other hand, Comparative Examples 1, 2, 3, 6 also maintained a pH of 5 or less, but in Experimental Example 2, the quality of the wild ginseng culture root was impaired due to contamination by microorganisms, and thus it was not suitable as an immersion liquid (see FIG. 2).

Secondly, the pHs of Examples 2, 4, 5, 6, and 7 and Comparative Examples 2, 7, and 8 were measured.

As a control, grapefruit seed extract DF-100 0.2% (w / w) was used.

Treatment Storage period (days) 0 4 7 11 14 18 Control 6.81 4.88 4.14 4.35 5.97 5.41 Example 2 3.30 3.05 3.06 3.29 3.32 3.47 Example 4 3.98 3.85 3.96 3.74 3.99 3.81 Example 5 3.97 3.71 3.51 3.96 3.91 3.86 Example 6 3.17 3.04 3.16 3.16 3.91 3.97 Example 7 3.29 2.94 3.28 3.22 3.22 3.24 Comparative Example 2 3.28 2.97 3.77 3.94 3.32 3.34 Comparative Example 7 4.41 3.77 3.67 3.91 3.86 3.74 Comparative Example 8 3.26 3.01 3.06 3.31 3.50 3.33

As a result of measuring the pH of the immersion liquid, Example 2, 4, 5, 6, and 7 maintained pH 5 or less, and browning change was suppressed. On the other hand, Comparative Examples 2 and 7 also maintained a pH of 5 or less, but in Experimental Example 2, it was not suitable as an immersion liquid of wild ginseng culture root due to contamination by microorganisms. In addition, Comparative Example 8 also maintained a pH of 5 or less, but was not suitable as an immersion liquid due to the osmotic action by the added NaCl.

Third, pH changes of Examples 8, 9, 10, Comparative Examples 9, 10, and control (purified water) were measured. Examples 8, 9 and 10 and Comparative Examples 9 and 10 are diversified packaging containers to ensure a solution that is easily accessible to the general consumer. Fresh, LIPMEN Co. Ltd.) was added and the other group was determined to not add deoxidant to measure pH change.

Treatment With or without deoxidant Storage period (days) 0 4 7 11 14 Control ○ 7.76 7.11 6.84 7.77 7.25 × 7.87 7.45 7.72 7.84 7.55 Example 8 ○ 2.73 3.37 3.50 3.51 3.61 × 2.65 3.44 4.62 4.53 4.62 Example 9 ○ 1.97 2.84 3.02 3.0 3.11 × 1.98 3.48 3.69 3.68 3.09 Example 10 ○ 3.68 3.89 3.83 3.91 3.93 × 3.59 3.88 3.92 3.89 3.88 Comparative Example 9 ○ 7.65 7.32 7.58 7.52 7.59 × 7.86 7.27 7.71 8.10 7.55 Comparative Example 10 ○ 7.47 7.09 6.71 6.81 7.55 × 7.53 7.21 7.47 7.44 7.38

 As a result of measuring the pH of wild ginseng culture root immersion liquid, Examples 8, 9 and 10 were maintained at pH 5 or less regardless of the presence of deoxygenation agent to inhibit browning reaction. However, the pH of the control, Comparative Example 9 and Comparative Example 10 was maintained in a neutral, there was a difficulty in inhibiting the browning reaction.

From the above results, it was confirmed that the immersion liquid for increasing the storage period of the wild ginseng culture root of the present invention can increase the storage period of the wild ginseng culture root by inhibiting the browning change caused by the mayor reaction.

< Experimental Example  4> wild ginseng Culture root Immersed Immersion  microbe Total bacteria  Measure

The total number of microorganisms of the immersion liquid in which the wild ginseng culture roots prepared in Example 1 and Comparative Example 1 were immersed was measured.

First, the total number of microorganisms in the control (water supply), Examples 1,2,3 and Comparative Examples 1,2,3,4,5,6 were measured. The total microbial count of the microorganisms was measured. As a result (FIG. 2), Examples 1 and 3 tended to decrease the microbial total microbial count on the 14th day of storage, and the lowest microbial total microbial count was measured on the 21st day. In addition, Example 2 was also measured after the low microbial total bacteria number after Example 1 and Example 3 to maintain a sanitary safe state. On the other hand, in Comparative Examples 1,2,3,4,5,6, as the storage period increased, the total number of microorganisms also increased rapidly, resulting in decaying wild ginseng culture roots.

Secondly, the total number of microorganisms in Examples 2,4,5,6,7 and Comparative Examples 2,7,8 and control (sterile aqueous solution added with grapefruit seed extract) were measured. As a result (FIG. 3), In the control group, microbial proliferation was remarkably observed as turbidity occurred from day 7, and decay odor occurred on day 18. Example 7 showed the lowest total microbial count, and the immersion solution of Example 2, 4, 5, 6 was also kept in a transparent color and was good in appearance. On the other hand, Comparative Example 8 was measured a slightly lower microbial total bacteria, but showed a tendency to undermine the quality of the wild ginseng culture root by osmotic pressure action due to NaCl.

Third, Example 8, 9, 10, Comparative Example 9, 10 and control (sterilized water) was divided into a group without and without the addition of a deoxidant in the same manner as in Experiment 1, the total number of microorganisms As a result, as a result (Fig. 4), in Comparative Examples 9 and 10, as the storage period increased, the growth of microorganisms increased, and odor occurred on the 14th day, but edible was impossible. The growth of microorganisms was suppressed to maintain a constant level of the total number of microorganisms. In particular, the total number of microorganisms in Example 14, Example 8, 9, 10 was measured as 2.9 * 10 ² CFU / g, 1.10 * 10 ³ CFU / g, 3.3 * 10 ³ CFU / g, respectively, the microbial inhibitory effect was obvious.

From the above results, it was confirmed that the storage period of the immersion liquid for increasing the storage period of the wild ginseng culture root and the storage period of the wild ginseng culture root of the present invention can increase the storage period of the wild ginseng culture root by inhibiting microbial growth.

< Experimental Example  5> In immersion Immersed  Wild ginseng Culture  Chromaticity measurement

The color change of the cultured wild ginseng roots immersed in the immersion liquid prepared in Example 1 and Comparative Example 1 was measured.

Hunter's color value was measured to measure the degree of browning, and as the progression of browning increases the red value as compared to the initial yellow color, the a / b value (a red based on yellow) The change in chromaticity change was measured as a ratio of color values.

First, the chromaticity of wild ginseng cultured roots immersed in Examples 1,2,3 and Comparative Examples 1,2,3,4,5,6 and control (capital water) was measured.

Treatment Storage period (days) 7 14 21 HL a b a / b HL a b a / b HL a b a / b Control 49.09 1.85 15.96 0.12 47.47 5.19 15.75 0.32 46.92 5.84 15.4 0.38 Example 1 55.62 1.03 17.56 0.06 52.2 1.49 16.9 0.08 53.49 1.18 16.62 0.07 Example 2 53.06 1.02 17.15 0.06 51.96 1.33 17.14 0.07 51.5 1.19 16.05 0.07 Example 3 53.32 0.35 16.05 0.02 49.91 0.63 15.65 0.04 50.82 0.35 15.63 0.02 Comparative Example 1 53.73 0.54 16.47 0.03 54.14 1.26 17.00 0.07 53.41 1.16 15.87 0.07 Comparative Example 2 55.02 0.95 17.44 0.05 52.18 1.18 17.35 0.06 52.4 1.02 16.25 0.06 Comparative Example 3 53.31 1.01 16.41 0.06 51.83 1.10 17.2 0.06 52.33 1.86 15.76 0.11 Comparative Example 4 51.69 1.55 16.39 0.09 51.99 2.66 17.04 0.15 49.93 1.7 16.44 0.10 Comparative Example 5 52.73 1.27 15.98 0.08 52.19 2.03 16.93 0.11 49.51 1.87 16.25 0.11 Comparative Example 6 55.88 0.65 16.28 0.04 55.01 1.39 17.09 0.08 53.02 1.74 17.35 0.10

As a result of measuring the change in color of the immersed wild ginseng culture root, Examples 1, 2 and 3 stabilized the a / b value to 0.2-0.7, and discoloration did not occur. On the other hand, the a / b value of Comparative Examples 1 and 2 also stabilized to 0.2 ~ 0.7, but the immersion liquid became turbid due to the growth of microorganisms in the measurement of the total microbial count of Experimental Example 2 is not suitable as an immersion liquid of wild ginseng culture root. I couldn't.

Secondly, the color change of wild ginseng cultured roots immersed in Examples 2,4,5,6,7 and Comparative Examples 1,7,8 and control (0.2% (w / w) of grapefruit seed extract) was measured.

Treatment Storage period (days) 0 4 7 11 14 18 Control L 54.72 56.33 55.88 53.62 57.29 49.93 a 1.18 2.35 2.52 2.13 2.66 2.65 b 14.96 16.24 15.74 16.44 14.30 13.71 a / b 0.07 0.14 0.16 0.12 0.19 0.19 Example 2 L 60.90 60.76 61.35 57.83 56.18 58.17 a 0.12 0.47 0.46 0.55 0.63 0.60 b 16.06 16.98 15.52 16.00 16.25 15.13 a / b 0.01 0.03 0.03 0.03 0.04 0.04 Example 4 L 62.17 62.82 62.03 61.21 57.85 56.25 a 0.30 0.41 0.86 0.85 0.88 1.25 b 15.98 16.39 16.74 16.39 15.47 16.32 a / b 0.01 0.02 0.05 0.05 0.05 0.08 Example 5 L 60.47 61.93 61.27 59.25 56.58 55.73 a 0.21 0.45 0.71 0.76 0.81 1.03 b 15.58 16.69 15.71 16.65 15.44 15.39 a / b 0.01 0.02 0.04 0.04 0.05 0.06 Example 6 L 60.68 62.16 60.55 58.55 57.20 58.78 a 0.47 0.40 0.66 0.79 0.74 0.83 b 15.11 16.29 16.37 14.54 15.37 15.68 a / b 0.03 0.02 0.04 0.05 0.04 0.05 Example 7 L 59.47 59.73 59.01 55.55 55.44 55.16 a 0.27 0.47 0.48 0.69 0.71 0.73 b 15.57 15.79 16.81 16.12 16.13 16.13 a / b 0.01 0.02 0.03 0.04 0.04 0.05 Comparative Example 1 L 56.94 60.67 62.04 61.00 64.56 58.07 a 0.29 0.6 0.27 0.65 0.84 1.2 b 13.52 15.32 15.07 15.73 15.3 14.99 a / b 0.02 0.03 0.01 0.04 0.05 0.08 Comparative Example 7 L 57.57 61.41 60.39 61.12 59.29 59.17 a 0.13 0.44 0.5 0.67 0.82 1.16 b 15.94 11.30 15.29 17.21 15.8 18.68 a / b 0.01 0.03 0.03 0.04 0.05 0.06 Comparative Example 8 L 61.04 61.37 58.63 55.88 55.01 55.13 a 0.08 0.29 0.56 0.81 0.81 0.87 b 16.42 15.31 15.75 16.15 15.55 15.87 a / b 0.01 0.01 0.03 0.05 0.05 0.06

As a result of measuring the chromaticity change of wild ginseng cultured roots immersed in Examples 2,4,5,6,7 and Comparative Examples 1,7,8 and control (0.2% (w / w) of grapefruit seed extract), Example 2, The a / b values of 5, 6, and 7 did not show a significant change in chromaticity over time, and the a / b values of Example 4 were similar to those of the control group on day 18 of storage, but as shown in Experiment 2 Microbial proliferation was suppressed and was favorable. On the other hand, although the a / b value of Comparative Example 7 was generally stable, as described in Experiment 2, the immersion liquid became turbid due to the growth of microorganisms, thereby impairing the quality aptitude of wild ginseng cultured roots. In addition, although the a / b value of Comparative Example 8 was generally stable, it was not suitable as an immersion liquid due to the osmotic action by the added NaCl.

Third, chromaticity changes of wild ginseng cultured roots immersed in Examples 8, 9 and 10, Comparative Examples 9 and 10, and control (tap water) were measured. Example 8, 9, 10 and Comparative Examples 9, 10 and the control were divided into groups without the addition of an oxygen scavenger and the group without addition as in Experiment 1 to measure the color change of wild ginseng culture root.

Treatment With or without deoxidant Hunter's color Storage period (days) 0 4 7 11 14 Control × L 60.95 54.02 54.86 49.40 38.84 a 0.49 0.70 1.65 2.10 1.84 b 20.27 16.81 17.68 16.19 10.39 a / b 0.02 0.04 0.09 0.12 0.17 ○ L 60.54 52.94 53.35 49.38 44.85 a 0.59 0.53 1.69 2.55 2.90 b 19.56 16.79 17.22 16.66 13.93 a / b 0.03 0.03 0.09 0.15 0.20 Example 8 × L 66.41 59.52 57.76 56.25 56.40 a 0.64 0.77 1.38 2.07 2.33 b 23.40 16.69 16.91 17.69 17.46 a / b 0.02 0.04 0.08 0.13 0.11 ○ L 66.98 58.49 60.01 56.05 59.07 a 0.41 0.68 0.75 1.47 1.7 b 21.49 16.24 18.07 19.42 17.95 a / b 0.01 0.06 0.01 0.13 0.09 Example 9 × L 66.77 62.12 61.29 60.19 60.30 a 0.60 0.32 0.5 0.43 0.74 b 24.24 17.31 17.93 18.44 18.17 a / b 0.03 0.01 0.02 0.04 0.04 ○ L 67.47 60.53 59.45 59.39 58.89 a 0.04 0.16 1.41 0.65 0.45 b 22.96 16.46 18.28 18.12 16.99 a / b 0.01 0.01 0.07 0.03 0.02 Example 10 × L 65.43 60.18 58.95 56.33 55.87 a 0.61 0.82 1.35 1.45 2.11 b 22.81 18.65 16.95 17.13 17.52 a / b 0.03 0.04 0.07 0.08 0.12 ○ L 66.11 59.43 58.17 55.19 54.39 a 0.67 0.75 0.97 1.13 1.34 b 22.88 17.19 17.27 18.11 18.38 a / b 0.03 0.04 0.06 0.06 0.07 Comparative Example 9 × L 62.46 53.98 53.73 49.79 47.79 a 0.44 1.66 1.9 2.08 3.20 b 22.28 17.62 16.69 16.11 15.42 a / b 0.01 0.09 0.11 0.12 0.20 ○ L 63.51 53.14 52.27 49.87 46.41 a 0.63 1.21 2.30 2.17 2.90 b 21.81 17.04 17.34 16.33 14.59 a / b 0.02 0.07 0.13 0.13 0.19 Comparative Example 10 × L 62.27 52.83 52.91 50.91 43.77 a 1.41 1.47 2.5 3.52 3.20 b 22.18 16.08 16.9 17.43 13.06 a / b 0.06 0.09 0.14 0.20 0.24 ○ L 62.02 51.15 52.24 50.51 44.13 a 1.06 2.11 1.86 2.38 2.40 b 20.61 16.07 16.44 16.06 12.74 a / b 0.05 0.13 0.11 0.14 0.18

As a result of measuring the color change of Examples 8, 9, 10 and Comparative Examples 9, 10 and the control, Example 8, 9, 10 differed in the change in chromaticity of the deoxygenated and non-oxygenated, Regardless of the presence or absence of encapsulation, the change in chromaticity was significantly lower than in Comparative Examples 9 and 10.

From these results, it was confirmed that the method of increasing the storage period of the cultivated wild ginseng root and the storage period of the wild ginseng culture root of the present invention increased the storage period by inhibiting brown change of the wild ginseng culture root.

Claims (5)

0.1-0.5% (w / w) of citric acid and 0.1-2.0% (w / w) of citric acid or 0.1-0.5% (w / w) of vitamin C were added to the grapefruit seed extract. After immersing the wild ginseng culture root washed in water, put in a glass bottle, the storage method of the wild ginseng culture root, characterized in that the storage temperature conditions are stored up to 10 ℃ maximum. delete delete delete delete