KR101011038B1 - Red Ginseng Extracts and Drink Containing the Same - Google Patents
Red Ginseng Extracts and Drink Containing the Same Download PDFInfo
- Publication number
- KR101011038B1 KR101011038B1 KR1020080029499A KR20080029499A KR101011038B1 KR 101011038 B1 KR101011038 B1 KR 101011038B1 KR 1020080029499 A KR1020080029499 A KR 1020080029499A KR 20080029499 A KR20080029499 A KR 20080029499A KR 101011038 B1 KR101011038 B1 KR 101011038B1
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- KR
- South Korea
- Prior art keywords
- red ginseng
- extract
- water
- akrge
- ginseng extract
- Prior art date
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- A23V2250/00—Food ingredients
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- A23V2250/156—Mineral combination
- A23V2250/1592—Iron
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- A23V2250/16—Potassium
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- A23V2250/00—Food ingredients
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- A23V2250/161—Magnesium
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- A23V2250/00—Food ingredients
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- A23V2250/1614—Sodium
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- A—HUMAN NECESSITIES
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- A23V2250/00—Food ingredients
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- A23V2250/156—Mineral combination
- A23V2250/1618—Phosphorus
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- A—HUMAN NECESSITIES
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- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 이온화된 무기염류를 사용하여 제조된 추출수로 추출한 홍삼 추출물 및 이를 사용하여 제조한 무기염류 함량과 알칼리도가 높으면서 기호도가 향상된 홍삼 음료에 관한 것으로, 종래의 홍삼 추출물과 동등한 수준의 조사포닌 및 진세노사이드 함량과, DPPH 자유 라디칼 및 슈퍼옥사이드 라디칼 소거활성을 가지면서도, 알칼리도 및 칼슘 함량이 높으며 쓴맛이 감소하고 기호도가 증진된 효과가 있다.The present invention relates to a red ginseng extract extracted with extract water prepared using ionized inorganic salts, and a red ginseng beverage with improved inorganic salt content and alkalinity prepared using the same, which is equivalent to conventional red ginseng extract. And ginsenoside content, DPPH free radical and superoxide radical scavenging activity, high alkalinity and calcium content, bitter taste and enhanced palatability.
홍삼, 추출수, 무기염류, 벌꿀, 올리고당, 음료Red ginseng, extract water, inorganic salts, honey, oligosaccharides, drinks
Description
본 발명은 홍삼 추출물 및 이를 함유한 홍삼음료에 관한 것으로, 보다 구체적으로는, 이온화된 무기염류를 사용하여 제조된 추출수에 의해 추출한 홍삼 추출물 및 이를 사용하여 제조한 무기염류 함량과 알칼리도가 높으면서 기호도가 향상된 홍삼 음료에 관한 것이다.The present invention relates to a red ginseng extract and a red ginseng drink containing the same, and more particularly, a red ginseng extract extracted by extract water prepared using ionized inorganic salts and a high content and alkalinity of inorganic salts prepared using the same. It is about improved red ginseng drink.
인삼은 우리나라를 비롯하여 중국, 일본에서도 지난 수천년간 이용되어 왔으며, 우리나라 인삼(Panax ginseng)은 그 중 가장 약효가 뛰어난 것으로 알려져 왔다. 인삼 중에서도 세계적으로 알려져 있는 홍삼은 부작용이 거의 없는 생약으로 인정되어 소비자의 효능에 대한 인지도는 가장 넓다고 할 수 있으며, 홍삼의 약리효능으로는 기억력 및 학습 효능 개선작용, 항암 활성 및 면역 기능 조절작용, 항당뇨작용, 간기능 항진 작용 및 독성물질 해독작용, 심혈관 장해개선 및 항동맥 경화작용, 콜레스테롤 개선작용, 항스트레스 및 항피로 작용 등이 알려져 있다. Ginseng has been used, including Korea, China, for the past thousands of years in Japan, Korea Ginseng (Panax ginseng ) has been known to be the most potent of them. Red ginseng, which is known worldwide among ginseng, is recognized as a herbal medicine with almost no side effects, and thus has the widest recognition of consumer's efficacy.The pharmacological effects of red ginseng are improvement of memory and learning efficacy, anticancer activity and immune function regulation, Antidiabetic, hepatic function and toxic substance detoxification, cardiovascular disorders and anti-arteriosclerosis, cholesterol improvement, antistress and antifatigue are known.
근래에 와서 가공기술의 발달로 섭취가 간편하고, 휴대가 편리한 2차 가공 인삼제품들이 개발되고 있으며, 생활수준의 향상과 함께 건강에 관한 관심이 높아지면서 인삼·홍삼에 관한 관심도 꾸준히 높아지고 있다. 홍삼시장 규모는 2004년 3,112억원에서 2006년 6,000억원, 2010년도에는 1조원대의 거대시장을 형성할 것으로 전망하고 있으나, 중장년층, 노년층이 섭취하는 보약개념에만 국한 되어 있어 어린이, 청소년층, 여성층 등 다양한 소비자 층의 욕구에 부응하는 홍삼제품의 개발이 필요한 실정이다. Recently, secondary processed ginseng products that are easy to consume and portable due to the development of processing technology have been developed. Also, interest in ginseng and red ginseng has been steadily increasing as health care has increased along with improved living standards. The red ginseng market is expected to form a huge market of KRW 310 billion in 2004, KRW 600 billion in 2006, and KRW 1 trillion in 2010. However, the red ginseng market is limited to the concept of remedy consumed by middle-aged and elderly people. There is a need for the development of red ginseng products to meet the needs of layers.
칼슘은 알칼리 생성 원소로 인체 내 무기질 중에서 가장 많은 양이 존재하며, 99%가 뼈와 치아에 주로 인산 칼슘염의 형태로 저장되어 있고 나머지 1%는 혈액과 세포 속에 퍼져 있다. 체내에서 칼슘은 골격과 치아의 형성, 혈액응고, 근육의 수축이완, 신경 전달 작용, 신경흥분의 조절, 세포막의 투과성 조절, 비타민 B12의 흡수 및 세포막의 융합·분열 등에 광범위하게 작용하고 있다. 또한 칼슘은 골다공증 등의 골 질환뿐만 아니라 고콜레스테롤증, 동맥경화, 고지혈증, 고혈압 등의 발생을 감소시키는데도 중요한 역할을 하고 있다. Calcium is an alkali-producing element, the largest amount of minerals in the human body, 99% is stored mainly in the form of calcium phosphate salts in bones and teeth, the remaining 1% is spread in blood and cells. In the body, calcium is widely used in the formation of skeleton and teeth, blood coagulation, relaxation of muscle contraction, neurotransmitter action, regulation of nerve excitement, regulation of cell membrane permeability, absorption of vitamin B12 and fusion and division of cell membrane. In addition, calcium plays an important role in reducing the occurrence of hypercholesterolemia, arteriosclerosis, hyperlipidemia, hypertension, as well as bone diseases such as osteoporosis.
국민영양조사 결과 칼슘은 우리나라 국민 식생활에서 가장 결핍되기 쉬운 대표적 영양소이며, 1인 1일 평균 칼슘 섭취량은 권장섭취량의 76.3%로 매우 낮고, 특히 13～19세 청소년의 경우 권장섭취량의 55.4%로 성인에 비해 칼슘섭취가 더욱 부족한 것으로 나타나 심각한 국민 영양문제로 제기되고 있다. 청소년기에 섭취하는 식품에 따라 정신적, 생리적 변화에 영향을 미칠 뿐만 아니라 학업성취도 및 심리 정서적 발달에도 큰 영향을 미치게 된다. 청소년의 영양 상태가 좋을수록 두뇌 활동, 지적 능력, 학업성취욕구 및 인지 작용이 우수해 진다고 보고된 바 있으며, 열량을 비롯한 대부분의 영양소 섭취를 권장량 수준에 맞추어 균형 있게 섭취하는 것이 학업성취도에 가장 좋은 영향을 미치는 것으로 나타나 비타민 A, 칼슘, 철분을 권장량 수준으로 더 섭취함으로써 단기적으로 학업 성취도를 개선할 수 있다고 보고된 바 있다. As a result of the National Nutrition Survey, calcium is the most nutrient that is most likely to be deficient in the Korean diet, and the average daily calcium intake per person is very low (76.3% of the recommended intake), especially 55.4% of the recommended intake for adolescents aged 13 to 19 years. Compared to the lack of calcium intake, it is a serious national nutrition problem. Foods consumed during adolescence not only affect mental and physiological changes, but also significantly affect academic and psychological development. It has been reported that the better the nutritional status of adolescents, the better their brain activity, intellectual ability, academic desire, and cognitive function.It is best to balance the amount of most nutrients, including calories, to the recommended level. It has been reported that ingesting more vitamin A, calcium and iron at recommended levels can improve academic performance in the short term.
따라서 본 발명자들은 청소년 및 수험생용 알칼리성 고칼슘 홍삼제품을 개발하기 위해 예의 연구를 거듭한 결과 이온화된 무기염류를 첨가하여 칼슘함량이 높은 추출수를 제조하였으며, 추출수를 이용한 홍삼의 추출조건 및 홍삼 추출물의 특성을 조사하여 본 발명에 이르게 되었다. Therefore, the present inventors conducted extensive research to develop alkaline high calcium red ginseng products for adolescents and examinees, and prepared extract waters with high calcium content by adding ionized inorganic salts. The characteristics of the present invention were investigated.
본 발명의 목적은 다양한 약리기능을 갖는 홍삼을 제품화함에 있어 알칼리 무기염류가 첨가된 추출수를 이용하여 홍삼 추출물을 제조하고, 이를 이용하여 무기염류 함량과 알칼리도가 높으면서 기호도가 향상된 다양한 형태의 홍삼 음료를 제공하는 것이다.An object of the present invention is to prepare a red ginseng extract using the extraction water added with alkali inorganic salts in the production of red ginseng having a variety of pharmacological functions, using the various types of red ginseng beverages with improved inorganic salt content and alkalinity To provide.
상기와 같은 본 발명의 목적은 이온화된 무기염류와 정제수를 혼합하여 추출수를 제조하고, 이를 이용하여 홍삼 추출물을 제조한 후, 상기 홍삼 추출물의 특성을 분석한 후, 종래의 홍삼 추출물과 비교하여 동등한 수준의 조사포닌 및 진세노사이드 함량과, DPPH 자유 라디칼 및 슈퍼옥사이드 라디칼 소거활성을 가지면서도, 알칼리도 및 칼슘 함량이 높으며 쓴맛이 감소하고 기호도가 증진된 효과를 확인함으로써 달성되었다.An object of the present invention as described above is to prepare the extract water by mixing the ionized inorganic salts and purified water, and to prepare a red ginseng extract using the same, after analyzing the characteristics of the red ginseng extract, compared with the conventional red ginseng extract It was achieved by confirming the same level of irradiated pononine and ginsenoside, DPPH free radical and superoxide radical scavenging activity, high alkalinity and calcium content, reduced bitter taste and enhanced palatability.
본 발명은 홍삼 추출물의 제조 방법에 있어서, 이온화된 무기염류와 정제수를 혼합하여 추출수를 제조하는 단계 및 상기 추출수로 홍삼을 열수추출하는 단계로 이루어진 것을 특징으로 하는 홍삼 추출물의 제조방법을 제공한다.The present invention provides a method for preparing a red ginseng extract, comprising the steps of preparing an extract water by mixing ionized inorganic salts and purified water and extracting hot water from the red ginseng extract with the extract water. do.
상기의 추출수는 '이온화 무기염류'(상품명, (주)계명푸덱스) 3 내지 9 %(w/v)와 정제수 91 내지 97 %(w/v)를 혼합하여 제조하는 것이 바람직하다.The extract water is preferably prepared by mixing 3 to 9% (w / v) of 'ionized inorganic salts' (trade name, Keimyung Fudex Co., Ltd.) and 91 to 97% (w / v) of purified water.
본 발명에 따른 추출수의 무기염류 함량을 분석한 결과 시판 샘물보다 칼슘이 약 40～120배 정도 증가되었고, 고칼슘 액상제품의 칼슘함량 기준인 105 mg% 이상이 적합한 것으로 여겨진다.As a result of analyzing the inorganic salt content of the extract water according to the present invention, calcium was increased about 40 to 120 times than commercially available spring water, and 105 mg% or more of calcium content of the high calcium liquid product was considered to be suitable.
상기의 열수추출은 추출수에 홍삼 1 내지 10%(w/v), 바람직하게는 5%(w/v)를 첨가하여 고온, 바람직하게는 90 내지 150℃, 가장 바람직하게는 95℃에서 24 시간 이상, 바람직하게는 48시간 동안 수행하는 것이 바람직하다.The hot water extraction is performed by adding
본 발명은 또한 상기에 제조한 홍삼 추출물을 제공한다.The present invention also provides a red ginseng extract prepared above.
본 발명에 따른 홍삼 추출물은 pH 4.9 내지 5.0, 당도 3.03 내지 3.43°Brix, 가용성 고형분 2.33 내지 2.60%, 갈색도 3.0으로 종래의 홍삼추출물 동등한 수준의 특성을 지녔다.Red ginseng extract according to the present invention had the same level of properties as conventional red ginseng extract with pH 4.9 to 5.0, sugar content 3.03 to 3.43 ° Brix, soluble solids 2.33 to 2.60%, brownness 3.0.
본 발명에 따른 홍삼 추출물 중 '이온화 무기염류'(상품명, (주)계명푸덱스)가 3 %(w/v) 포함된 추출수로 추출한 홍삼 추출물(AKRGE 3)의 칼슘 함량은 48.68 mg%이며, 6 %(w/v) 포함된 추출수로 추출한 홍삼 추출물(AKRGE 6)과 9 %(w/v) 포함된 추출수로 추출한 홍삼 추출물(AKRGE 9)의 칼슘 함량은 각각 107.80 mg% 및 171.81 mg%로 가장 높은 함량을 나타내었으며, 종래의 홍삼제품에 비해서 AKRGE 3는 약 8배, AKRGE 6는 약 18배, AKRGE 9는 약 29배 높게 나타났다. 또한 알칼리도는 종래 홍삼음료에 비해서 약 4배 내지 11배 이상 증가한 것으로 나타났다. The calcium content of the red ginseng extract (AKRGE 3) extracted with the extract water containing 3% (w / v) of 'ionized inorganic salts' (trade name, Co., Ltd., FedEx) of the red ginseng extract according to the present invention is 48.68 mg% Calcium content of red ginseng extract (AKRGE 6) and red ginseng extract (AKRGE 9) extracted with 9% (w / v) extract water containing 6% (w / v) was 107.80 mg% and 171.81, respectively. It showed the highest content in mg%, AKRGE 3 is about 8 times, AKRGE 6 is about 18 times, AKRGE 9 is about 29 times higher than the conventional red ginseng product. In addition, the alkalinity was increased by about 4 to 11 times or more compared to the conventional red ginseng drink.
또한 본 발명에 따른 홍삼 추출물은 종래 홍삼추출물과 동등한 수준의 조사포닌 함량 및 진세노사이드 함량을 나타냈으며, DPPH 자유 라디칼 소거활성이 12 내지 13%, 슈퍼옥사이드 라디칼 소거활성이 20%로 종래 홍삼 추출물과 큰 차이는 없었다.In addition, the red ginseng extract according to the present invention exhibited the same level of irradiated phononine and ginsenosides as the conventional red ginseng extract, with DPPH free radical scavenging activity of 12 to 13% and superoxide radical scavenging activity of 20%. There was no big difference.
또한 본 발명에 따른 홍삼 추출물은 종래 홍삼 추출물에 비해 쓴맛은 감소하고 전반적인 기호도에서 더 높은 수치를 나타냈다.In addition, the red ginseng extract according to the present invention showed a bitter taste and a higher value in overall preference compared with the conventional red ginseng extract.
본 발명은 또한 홍삼 추출물을 유효성분으로 포함하는 홍삼 음료를 제공한다.The present invention also provides a red ginseng beverage comprising red ginseng extract as an active ingredient.
바람직하게는 상기 알칼리성 홍삼음료는 홍삼 추출물 70 내지 90 %(w/v)와 벌꿀 10 내지 30 %(w/v)로 구성된다.Preferably, the alkaline red ginseng drink is composed of 70 to 90% (w / v) of red ginseng extract and 10 to 30% (w / v) of honey.
상기의 벌꿀 함유 홍삼 음료는 기호도에서 중·고등학생들의 경우 꿀농도가 증가하여 쓴맛이 감소할수록 기호도는 증가하여 꿀농도 20%(w/v)이상에서도 높은 기호도를 나타낸 반면, 성인의 경우 단맛이 증가할수록 기호도는 아주 낮게 나타났 으며, 홍삼특유의 쓴맛이 나는 것이 더 좋다고 응답하여 중·고등학생들과 기호도가 다름을 알 수 있어, 수험생인 중·고등학생들을 위한 홍삼음료를 제조할 때는 꿀 농도를 20%(w/v), 성인용 홍삼음료에서는 꿀 농도를 10%(w/v)로 설정하여 제조하는 것이 바람직하다.The honey-containing red ginseng drink showed higher preference even at 20% (w / v) or higher honey concentration in adults and high school students. The higher the preference, the lower the preference and the better bitterness of the red ginseng.The higher the preference, the higher the students' preferences for middle and high school students. % (w / v), in adult red ginseng drink is preferably prepared by setting the honey concentration to 10% (w / v).
또한, 본 발명에 따른 벌꿀 함유 홍삼 음료는 저장 중 맛에는 큰 변화가 없고, 이미, 이취 및 침전물은 발생하지 않았으며, pH와 °Brix 또한 큰 변화가 없었다. 갈색도는 저장 중 조금 증가하였으며, 헌터 색가가 조금씩 감소하는 경향을 나타냈는데, 이는 홍삼의 전분과 단백질이 원인으로 홍삼 엑기스에서는 갈변화에 따른 침전물 생성 등으로 제품의 품질을 저해 시킬 수 있으나 홍삼 음료에서는 품질에 큰 영향은 주지 않을 것으로 판단된다. 또한, 미생물 검사결과 6주 동안 일반세균, 대장균 및 진균은 전혀 검출되지 않아 홍삼음료의 품질 및 미생물 오염에 저장 안전성에는 문제가 없는 것으로 판단된다.In addition, the honey-containing red ginseng beverage according to the present invention does not have a significant change in taste during storage, and already, odors and precipitates did not occur, and pH and ° Brix also did not change significantly. Brownness increased slightly during storage, and Hunter color value showed a slight decrease, which is caused by starch and protein of red ginseng, and red ginseng extract may impair the quality of the product due to the generation of sediment due to brown change. Esau will not have a significant impact on quality. In addition, as a result of the microbial test, normal bacteria, Escherichia coli and fungi were not detected at all for six weeks, so it is judged that there is no problem in the quality of red ginseng drink and storage safety in microbial contamination.
또한 본 발명은 홍삼 음료는 본 발명에 따른 홍삼 추출물과 올리고당을 혼합하여 제조할 수 있다. 바람직하게는 상기 올리고당 함유 홍삼 음료는 홍삼 추출물 70 내지 90 %(w/v)와 올리고당 10 내지 30 %(w/v)로 구성된다.In addition, the present invention, the red ginseng beverage can be prepared by mixing the red ginseng extract and oligosaccharide according to the present invention. Preferably, the oligosaccharide-containing red ginseng drink is composed of 70 to 90% (w / v) of red ginseng extract and 10 to 30% (w / v) of oligosaccharide.
본 발명에 따른 올리고당 함유 홍삼 음료는 기호도에서 중·고등학생들의 경우 올리고당 농도가 증가하여 쓴맛이 감소하고 단맛이 증가할수록 기호도는 증가하였으나, 성인의 경우 유의적인 차이는 없었으나 올리고당 농도가 높을수록 수치는 높게 나타났다. 이것은 올리고당이 꿀에 비해서 감미가 낮아 올리고당의 농도가 높을수록 기호도는 높게 나타난 것으로 생각된다. 따라서 수험생인 중·고등학생들 및 성인용 홍삼음료를 제조할 때는 올리고당 농도를 20～30%(w/v)에서 설정하는 것이 적절한 것으로 여겨진다.In the oligosaccharide-containing red ginseng beverage according to the present invention, the oligosaccharide concentration increased in the degree of preference, the bitterness decreased and the taste increased as the sweetness increased, but in adults, there was no significant difference, but the higher the oligosaccharide concentration, High. This is because oligosaccharides have lower sweetness than honey, and the higher the oligosaccharide concentration, the higher the acceptability. Therefore, it is considered appropriate to set oligosaccharide concentration at 20-30% (w / v) when preparing red ginseng beverages for middle and high school students and adults.
본 발명에 따른 홍삼 추출물은 벌꿀 및 올리고당 이외에도 다양한 다른 유익한 성분과 혼합되어 음료로 제조될 수 있며, 또한 음료 이외에도 다양한 식품에 적용될 수 있음이 당업자들에게 자명할 것이다It will be apparent to those skilled in the art that the red ginseng extract according to the present invention may be prepared as a beverage mixed with various other beneficial ingredients in addition to honey and oligosaccharides, and may also be applied to various foods besides beverages.
본 발명의 무기염류 함량이 높은 추출수로 제조한 홍삼 추출물은 종래의 홍삼 추출물과 동등한 수준의 조사포닌 및 진세노사이드 함량과, DPPH 자유 라디칼 및 슈퍼옥사이드 라디칼 소거활성을 가지면서도, 알칼리도 및 칼슘 함량이 높으며 쓴맛이 감소하고 기호도가 증진된 효과가 있어, 식품산업상 매우 유용한 발명인 것이다.The red ginseng extract prepared from the extract water having a high inorganic salt content of the present invention has the same level of irradiated phononine and ginsenoside, DPPH free radical and superoxide radical scavenging activity, alkalinity and calcium content as the conventional red ginseng extract. This is a high bitterness and reduced palatability effect, it is a very useful invention in the food industry.
이하에서 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 상세하게 설명한다. 하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.
실시예 1 : 추출수 제조Example 1 Extract Water Preparation
본 실시예의 추출수 제조에 사용된 이온화된 무기염류는 시판되는 '이온화 무기염류'(상품명, (주)계명푸덱스)를 사용하였다. As ionized inorganic salts used in the preparation of the extract water of this example, commercially available 'ionized inorganic salts' (trade name, Keimyung Fudex Co., Ltd.) were used.
상기 '이온화 무기염류'(상품명)를 정제수에 3, 6 및 9%(w/v) 각각 첨가하여 추출수(alkaline water, AKW) 3종을 제조하였으며, 이 때 추출수의 무기염류 함량이 표 1에 기재되어 있으며, 알칼리도는 도 1에 나타내었다. The 'ionized inorganic salts' (trade name) was added to purified
Inorganic salts
1)ND : 검출되지 않음. 1) ND: Not detected.
추출수 3종에는 알칼리 생성원소로 칼슘, 칼륨, 마그네슘, 나트륨, 망간, 철이 검출되었으며, 산 생성 원소로 인, 염소가 검출되었고, 니켈, 아연, 황은 검출되지 않았다. 무기염류 함량은 칼슘이 61.73 내지 180.63 mg%로 가장 높았으며, 마그네슘, 나트륨 순으로 높게 나타났고, 이온화된 무기염류의 농도가 높을수록 무기염류 함량은 증가하는 경향을 나타내었다. Three kinds of extracted water were detected as alkali generating elements such as calcium, potassium, magnesium, sodium, manganese and iron, phosphorus and chlorine as acid generating elements, and nickel, zinc and sulfur were not detected. Inorganic salts content was the highest calcium (61.73 to 180.63 mg%), in order of magnesium, sodium, and the higher the concentration of the ionized inorganic salts showed a tendency to increase the inorganic salts content.
종래 문헌[Lee, S.H., Song, H.B., Jho, C.R., Lee, Y.J., Jeon, H.S., Kim, Y.H. and Jung, D.S. (2002) Study on the characteristics of the domestic bottled drinking waters. J. of Korean Soc. of Envir. Engineers, 24(12), 2119-2128]에 국내 시판샘물 31종의 무기염류 성분을 분석한 결과 칼슘이 1.49 mg%로 가장 높았으며, 나트륨 1.32 mg%, 마그네슘 0.22 mg%, 칼륨 0.15 mg% 순으로 높게 나타났다고 보고한 바 있어 이온화된 무기염류를 첨가하여 제조한 추출수는 시판 샘물보다 칼슘이 약 40 내지 120배 정도 증가되었으며 마그네슘과 칼륨 등의 무기염류 함량도 더 높은 것으로 나타났다. Conventional literature, Lee, S.H., Song, H.B., Jho, C.R., Lee, Y.J., Jeon, H.S., Kim, Y.H. and Jung, D.S. (2002) Study on the characteristics of the domestic bottled drinking waters. J. of Korean Soc. of Envir. Engineers, 24 (12), 2119-2128] showed the highest calcium content of 1.49 mg%, followed by sodium 1.32 mg%, magnesium 0.22 mg%, and potassium 0.15 mg%. It was reported that the extract water prepared by adding ionized inorganic salts increased calcium by about 40 to 120 times and the inorganic salts such as magnesium and potassium were higher than commercial spring water.
무기염류를 함유한 추출수로는 알칼리 전해수가 있으며, 전해수란 일반수에 소량의 전해질을 가하고 전기분해 시킨 물로서 음극 쪽에서 생성되는 것을 알칼리 전해수라고 한다. 하지만 알칼리 전해수는 무기염류를 극미량 함유하고 있으며, 전기분해장치가 매우 고가인 단점이 있다. 추출수를 제조하는 가장 간단한 방법은 무기염류를 직접 첨가하는 방법으로 매우 저렴한 장점이 있으나, 무기염류 함량이 낮은 단점이 있다. 따라서 이온화된 무기염류를 이용하여 제조한 추출수는 무기염류 함량이 고칼슘 액상제품의 칼슘함량 기준인 105 mg%에 적합하며 제조공정이 간편한 장점을 가지고 있다. Alkali electrolyzed water is used as extraction water containing inorganic salts. Electrolyzed water is water that is electrolyzed by adding a small amount of electrolyte to ordinary water. Alkaline electrolytic water, however, contains a very small amount of inorganic salts, there is a disadvantage that the electrolysis device is very expensive. The simplest method of preparing the extracted water is the method of directly adding the inorganic salts, but has the advantage of being very inexpensive, but has the disadvantage of low inorganic salt content. Therefore, the extracted water prepared using ionized inorganic salts has an advantage that the inorganic salt content is suitable for 105 mg% of the calcium content of the high calcium liquid product and the manufacturing process is simple.
도 1에 나타낸 바와 같이, '이온화 무기염류'(상품명)를 3%(w/v) 첨가하여 제조한 추출수의 알칼리도는 0.69이며, 6% 추출수는 1.34, 9% 추출수는 1.92로 '이온화 무기염류'(상품명)의 첨가량이 높을수록 알칼리도는 증가하는 것으로 나타났다. 알칼리도는 알칼리 생성원소의 당량값에 산 생성원소 당량값을 뺀 값으로 알칼리 생성원소의 농도가 높을수록 알칼리도가 높게 나타났다. 따라서 이온화된 무기염류를 이용하여 무기염류 함량과 알칼리도가 높은 추출수를 제조할 수 있었다. As shown in FIG. 1, the alkalinity of the extract water prepared by adding 3% (w / v) of 'ionized inorganic salts' (trade name) is 0.69, and the 6% extract water is 1.34, and the 9% extract water is 1.92. The higher the amount of 'ionized inorganic salts' (trade name) was, the higher the alkalinity was. The alkalinity is obtained by subtracting the equivalent of the acid generating element from the equivalent of the alkali generating element, and the higher the concentration of the alkali generating element is, the higher the alkalinity is. Therefore, using ionized inorganic salts, it was possible to prepare the extraction water with high inorganic salt content and alkalinity.
실시예 2 : 추출수를 이용한 홍삼 추출물의 제조Example 2 Preparation of Red Ginseng Extract Using Extracted Water
본 실시예에서 사용된 홍삼은 풍기인삼농협에서 인삼산업법에 의하여 제조한 것을 사용하였다. Red ginseng used in this example was prepared by the ginseng industry method in Punggi ginseng agricultural cooperatives.
상기 실시예 1에서 제조한 3종의 추출수에 홍삼 5%(w/v)를 첨가하여 95℃ 진탕수욕조에서 50 rpm으로 48시간 동안 추출하여 홍삼 추출물을 제조하였다. 대조구로 추출수 대신 정제수를 사용하여 홍삼 추출물을 제조하였다. The red ginseng extract was prepared by adding
상기에서 얻은 홍삼 추출물을 부직포로 1차 여과한 후 멤브레인 필터(기공 크기 0.45 μm, Advantec MFS, Japan)로 2차 여과하여 시료로 사용하였다. The red ginseng extract obtained above was first filtered with a nonwoven fabric, and then secondarily filtered with a membrane filter (pore size 0.45 μm, Advantec MFS, Japan) and used as a sample.
실시예 3 : 홍삼 추출물의 특성 분석Example 3 Characterization of Red Ginseng Extract
상기 실시예 2에서 제조한 홍삼 추출물을 이용하여 하기와 같은 특성 분석을 수행하였다Using the red ginseng extract prepared in Example 2 was performed the following characteristics analysis
(1) (One) pHpH , 당도 및 가용성 고형분 함량 분석, Sugar and soluble solids content analysis
3종의 추출수에 홍삼 5%(w/v)를 각각 첨가하여 추출한 본 발명의 홍삼 추출물(Alkaline red ginseng extract, AKRGE)의 pH, 총 산도, 당도 및 가용성 고형분 함량을 조사하였다. pH는 pH 측정장치(691, Metrohm, Swiss)로 측정하였으며, 당도는 디지털 굴절계(PR-101, ATAGO Co, Japan)를 사용하여 측정하였다. 가용성 고형분 함량은 항량을 구한 수기에 시료액 20 mL을 취하여 105℃에서 증발 건조시킨 후 무게를 측정하여 시료액에 대한 건물량(%)으로 나타내었다. 상기의 결과를 표 2에 나타내었다. The pH, total acidity, sugar content and soluble solid content of the red ginseng extract (Alkaline red ginseng extract, AKRGE) of the present invention extracted by adding
1) 정제수로 추출한 홍삼 추출물 1) Red ginseng extract extracted with purified water
2) 상기 값들은 평균±SD임 (n=3). 2) The values are mean ± SD (n = 3).
상기 표 2에 나타낸 바와 같이, 홍삼 추출물인 AKRGE 3, 6 및 9의 pH는 4.89, 4.92 및 5.03로 홍삼 추출물 간에 큰 차이는 없었으나 대조구의 pH 4.49보다 조금 높게 나타나 알칼리 추출로 인해 pH가 조금 상승하는 것으로 생각된다. 당도는 3.03 내지 3.43 °Brix, 고형분 함량은 2.33 내지 2.60%로 대조구와 홍삼 추출물 간에 큰 차이는 없는 것으로 나타났다. 따라서 추출수를 이용하여 홍삼을 추출한 경우 정제수와 비교하여 일반적인 품질에는 큰 차이는 없었다.As shown in Table 2, the pH of the red ginseng extracts
(2) 색도 및 갈색도(2) chromaticity and brownness
색도와 갈색도는 자외선-가시광 분광분석기(UV-visible spectrophotometer; UV-1601, Shimadzu, Japan)를 사용하여 측정하였다. 갈색도는 420 nm, 색도는 명도(L), 적색도(a), 황색도(b)값을 측정하여 헌터 색가(Hunter's color value)로 나타내었다. 이때 대조구는 증류수(L=99.99, a=0.06, b=-0.11)를 사용하였다. 상기의 결과를 표 3에 나타내었다. Color and brownness were measured using a UV-visible spectrophotometer (UV-1601, Shimadzu, Japan). The brownness was 420 nm, and the chromaticity was measured as Hunter's color value by measuring brightness (L), redness (a) and yellowness (b). At this time, the control group was using distilled water (L = 99.99, a = 0.06, b =-0.11). The results are shown in Table 3.
Brown road
Hunter color
1)정제수로 추출한 홍삼 추출물 1) Red ginseng extract extracted with purified water
2)상기 값들은 평균±SD임(n=3). 2) The values are mean ± SD (n = 3).
상기 표 3에 나타낸 바와 같이, 대조구와 홍삼 추출물의 갈색도는 3.09, 3.03, 3.06 및 3.01로 추출물 간에 큰 차이는 없었다. 색도를 조사한 결과 대조구와 AKRGE 3는 비슷한 수치를 나타내었으나, AKRGE 6과 9에서는 L값, a값 및 b값이 모두 증가하는 경향을 나타내었다. As shown in Table 3, the brownness of the control and red ginseng extract was 3.09, 3.03, 3.06 and 3.01, and there was no significant difference between the extracts. As a result of the chromaticity test, the control and
종래 문헌[Sung, H.S., Kim, W.J. and Yang, C.B. (1986) Effect of extracting conditions on the color and sesorial properties of red ginseng extract. Korean J. Ginseng Sci., 10(1), 94-100]에 홍삼을 추출할 때 추출온도가 높고 추출시간이 길수록 갈색도가 증가하며 이로 인해 L값은 감소하고 a값과 b값은 증가한다고 보고한 바 있다. 대조구와 홍삼 추출물은 동일한 온도와 시간으로 추출하였으므로 색도의 증가는 추출수의 무기염류 성분에 의한 것으로 추측되며, 품질에는 큰 차이는 없는 것으로 나타났다.Conventional literature [Sung, H.S., Kim, W.J. and Yang, C. B. (1986) Effect of extracting conditions on the color and sesorial properties of red ginseng extract. Korean J. Ginseng Sci., 10 (1), 94-100] showed that the reddish ginseng extract increased with higher extraction temperature and longer extraction time, resulting in lower L value and higher a and b values. I have reported it. Since the control and red ginseng extracts were extracted at the same temperature and time, the increase in the chromaticity was assumed to be due to the inorganic salt component of the extract water, and there was no significant difference in the quality.
(3) 무기염류 함량 및 알칼리도(3) inorganic salt content and alkalinity
시료 10 g을 600℃ 회화로(F62730, Thermolyne, USA)에서 6시간 소성시킨 후 6 N HCl 10 mL 가하여 하루 동안 용해시켰다. 여과지(Whatman No. 3, USA)로 여과한 후 100 mL로 정용하고, 멤브레인 필터(기공 크기 0.45㎛, Advantec MFS, Japan)로 여과하여 분석시료로 사용하였다. 칼슘, 칼륨, 마그네슘, 나트륨, 인, 망간, 철, 니켈, 아연은 ICP-AES(inductively coupled plasma-atomic emission spectrometer; Jobin-Yvon JY38S, France)를 이용하여 측정하였으며, 염소와 황은 이온 크로마토그래피(Metrohm IC, Metrohm Ltd., Swiss)를 이용하여 분석하였고 분석조건은 표 4에 나타내었다. 10 g of the sample was calcined for 6 hours in a 600 ° C incinerator (F62730, Thermolyne, USA) and then dissolved in a day by adding 10 mL of 6 N HCl. After filtration with filter paper (Whatman No. 3, USA), it was applied to 100 mL, filtered with a membrane filter (pore size 0.45 탆, Advantec MFS, Japan) and used as an analytical sample. Calcium, potassium, magnesium, sodium, phosphorus, manganese, iron, nickel and zinc were measured using an ICP-AES (inductively coupled plasma-atomic emission spectrometer; Jobin-Yvon JY38S, France). Metrohm IC, Metrohm Ltd., Swiss) and the analysis conditions are shown in Table 4.
ICP-AEX Description
(Plasma gas flow rate)Plasma gas flow rate
(Plasma gas flow rate)
(Sheath gas flow rate)Sheath gas flow rate
(Heater gas flow rate)
(Sample flow rate)Sample flow rate
(Sample flow rate)
Na: 588.955, K: 766.490, Mn: 257.610,
Fe: 238.204, Ni: 221.647, Zn: 472.216Ca: 393.366, P: 213.618, Mg: 279.553,
Na: 588.955, K: 766.490, Mn: 257.610,
Fe: 238.204, Ni: 221.647, Zn: 472.216
Metrom IC Manual
1.0mM 디피콜린산4.0 mM tartaric acid
1.0 mM Dipicolinic Acid
알칼리도는 알칼리 생성 원소(칼슘, 칼륨, 마그네슘, 나트륨, 망간, 철, 니켈, 아연)의 당량값에 산 생성 원소(인, 염소, 황)의 당량값을 뺀 값으로 나타내었으며, 이때 시판 홍삼음료 5종의 무기염류 함량 및 알칼리도를 비교 분석하였다. The alkalinity is expressed as the equivalent value of alkali-producing elements (calcium, potassium, magnesium, sodium, manganese, iron, nickel, zinc) minus the equivalent of acid-producing elements (phosphorus, chlorine, sulfur). Five inorganic salt contents and alkalinity were analyzed.
(고형분 1.3%이상)
홍삼근 70%, 홍미삼 30%6 years old
(More than 1.3% of solids)
Red Ginseng Root 70%, Red Ginseng 30%
영농조합법인 Breeze
Farming
홍미삼 50%, 사포닌 70mg/g이상 Red ginseng 100%,
(홍삼근류 60%, 홍미삼류 40%)6 years old
(60% red ginseng root, 40% red ginseng)
(홍삼근류60%,홍미삼류40%), 겨우살이(국산) 25%(성인1일권장량)6 years old
(
홍미삼60%)100% red ginseng (40% red ginseng root,
홍삼 추출물과 시판 홍삼음료 5종의 무기염류 함량을 조사한 결과를 표 6에 나타내었다. Table 6 shows the results of investigating the inorganic salt content of red ginseng extract and five types of commercial red ginseng beverages.
Commercially Available Red Ginseng Extract Products
1)정제수로 추출한 홍삼 추출물 1) Red ginseng extract extracted with purified water
2)상기 값들은 평균±SD임(n=3). 2) The values are mean ± SD (n = 3).
상기 표 6에 나타낸 바와 같이, 모든 홍삼추출물 및 시판 홍삼음료 5종에서 칼슘, 칼륨, 마그네슘, 나트륨, 망간, 철, 인, 염소가 검출되었으며, 니켈, 아연, 황은 검출되지 않아 무기염류 조성에는 큰 차이가 없었다. 대조구와 P-1을 제외한 시판 홍삼음료 4종에서는 칼륨의 함량이 15.20 내지 47.34 mg%로 가장 높게 나타났으며 나트륨은 약 11 mg%이하, 마그네슘과 칼슘은 약 6 mg%이하로 미량 함유된 것으로 나타났다. As shown in Table 6, calcium, potassium, magnesium, sodium, manganese, iron, phosphorus, and chlorine were detected in all red ginseng extracts and five commercially available red ginseng beverages, and nickel, zinc, and sulfur were not detected. There was no difference. In the four commercial red ginseng beverages excluding the control and P-1, the potassium content was the highest in 15.20 to 47.34 mg%. Sodium contained less than about 11 mg%, and magnesium and calcium contained less than about 6 mg%. appear.
홍삼 추출물인 AKRGE 3에서는 칼륨 49.93 mg%, 칼슘 48.68 mg%로 가장 많이 함유되어 있었으며, AKRGE 6과 AKRGE 9에서는 칼슘이 107.80 mg% 및 171.81 mg%로 가장 높은 함량을 나타내었고 마그네슘과 칼륨의 함량도 시판 홍삼음료보다 높게 나타났다. 홍삼 추출물의 칼슘함량은 대조구와 시판 홍삼음료 5종에 비해서 AKRGE 3는 약 8배, AKRGE 6는 약 18배, AKRGE 9는 약 29배 높게 나타났다.
홍삼 추출물과 시판 홍삼음료 5종의 알칼리도를 조사한 결과 도 2에 나타낸 바와 같이 대조구의 알칼리도는 0.15로 나타났으며, 시판 홍삼음료 5종의 경우 0.1이하로 나타났다. AKRGE 3의 알칼리도는 0.4, AKRGE 6은 0.8, AKRGE 9는 1.1로 대조구 및 시판 홍삼음료에 비해서 약 4배～11배 이상 증가한 것으로 나타났다. 또한 AKRGE 6와 AKRGE 9는 고칼슘 제품의 칼슘함량 기준인 105 mg%(22)보다 칼슘함량이 높게 나타나 AKRGE 6와 AKRGE 9를 이용하면 알칼리도가 높은 고칼슘 홍삼제품의 개발이 가능한 것으로 생각된다.As a result of examining the alkalinity of the red ginseng extract and five commercial red ginseng beverages, as shown in FIG. The alkalinity of
(4) (4) 조사포닌Crude saponin 및 And 진세노사이드Gin Senocide (( ginsenosideginsenoside ) 함량) content
조사포닌 함량은 n-부탄올 추출법에 따라 정량하였다. 시료 10 g에 80% 에탄올 50 mL를 넣고 70℃ 수욕상에서 1시간씩 2회 추출한 후 여과지(Whatman No. 41, England)로 여과하여 60℃에서 감압 농축하였다. 농축한 시료를 증류수 30 mL에 용해한 후 30 mL 디에틸 에테르로 3회 반복 추출하여 지용성 성분을 제거하였다. 수층을 수포화 부탄올로 3회 분리한 후 농축시켜 105℃에서 건조시켜 시료에 대한 건물량(%)으로 나타내었다. Irradiation content was quantified according to n-butanol extraction method. 50 g of 80% ethanol was added to 10 g of the sample, and extracted twice with an hour at 70 ° C. water bath, filtered through a filter paper (Whatman No. 41, England), and concentrated under reduced pressure at 60 ° C. The concentrated sample was dissolved in 30 mL of distilled water and then extracted three times with 30 mL diethyl ether to remove the fat-soluble component. The aqueous layer was separated three times with saturated butanol, concentrated and dried at 105 ° C. to indicate dry weight (%) relative to the sample.
진세노이드(Ginsenoside) 분석은 조사포닌을 메탄올에 용해한 후 0.2 μm 멤브레인 필터로 여과하여 HPLC(Water 2695, Waters Co., USA)로 분석하였다. 이때 분석 컬럼은 디스커버리(discovery) C18(4.6×250 mm, Supelco Inc., USA)을 사용하였다. 유동 상은 3차 증류수와 아세토니트릴을 사용하였으며 초기 증류수와 아세토니트릴의 비를 80:20으로 시작하여 40분에 68:32, 55분에 50:50, 70분에 35:65, 72분에 10:90, 84분에는 80:20의 구배 시스템을 사용하였다. 유량은 1.6 mL/min이었고, 주입 부피는은 20 μL, 검출기로는 UV 검출기(203 nm)를 사용하였다.Ginsenoside analysis was performed by HPLC (Water 2695, Waters Co., USA) by dissolving the irradiated phonoponin in methanol and filtered through a 0.2 μm membrane filter. At this time, an analytical column used discovery C18 (4.6 × 250 mm, Supelco Inc., USA). The fluidized bed used tertiary distilled water and acetonitrile and the ratio of initial distilled water and acetonitrile started at 80:20, 68:32 at 40 minutes, 50:50 at 55 minutes, 35:65 at 70 minutes, 10 at 72 minutes. At 90:84 minutes, a gradient system of 80:20 was used. The flow rate was 1.6 mL / min, the injection volume was 20 μL, and a UV detector (203 nm) was used as a detector.
홍삼 추출물의 조사포닌 및 진세노이드 함량을 조사한 결과를 도 3 및 표 7에 나타내었다. The results of investigating the irradiated saponin and ginsengoid content of red ginseng extract are shown in FIG. 3 and Table 7. FIG.
Ginsenoid
1)ND: 검출되지 않음1) ND: not detected
도 3에 도시한 바와 같이, 조사포닌 함량은 대조구의 경우 3.45 mg/g로 나타났으나 AKRGE 3, AKRGE 6 및 AKRGE 9는 2.72, 2.76 및 2.84 mg/g로 대조구에 비해서 조사포닌 함량이 조금 낮게 나타났다. 하지만 표 7에 나타낸 바와 같이, 대조구의 진세노이드 총량은 0.577 mg/g이며, AKRGE 3, AKRGE 6 및 AKRGE 9는 0.688, 0.623 및 0.465 mg/g으로 진세노이드 총량에는 큰 차이가 없는 것으로 나타났다. 대조구와 홍삼 추출물에서 Rg2, Rg3, Rf, Rh1이 공통적으로 검출되었으나 AKRGE 3에서는 Rb1, Rb2, Rc, Rd가, AKRGE 6과 9에서는 Rb1가 미량 검출되어 대조구와 진세노이드 조성에는 차이를 나타내었다. As shown in FIG. 3, the irradiated saponin was 3.45 mg / g in the control, but the
종래 문헌[Yang, W.B., Han, S.T. and Ko, S.K. (2006) Quantitative analysis of ginsenosides in red ginseng extracted under vatious temperature and time. Korean J. Phamacogn. 37(4), 217-220]에는 홍삼의 추출시간 및 온도가 진세노이드의 함량에 영향을 주며 Rb1, Rb2, Rc는 추출시간이 증가하고 온도가 높을수록 함량은 급격하게 감소하고, 추출시간이 길어지면 검출되지 않는다고 보고한 바 있다. Prior art [Yang, W. B., Han, S. T. and Ko, S.K. (2006) Quantitative analysis of ginsenosides in red ginseng extracted under vatious temperature and time. Korean J. Phamacogn. 37 (4), 217-220], the extraction time and temperature of red ginseng influenced the content of ginsenoid.In Rb1, Rb2, Rc, the extraction time increases and the content decreases rapidly with higher temperature. It has been reported that it is not detected when longer.
또한 다른 문헌[Kim, C.S., Choi, K.J., Ko, S.Y., Sung, H.S., Lee, Y.G. and Kim, S.C. (1998) Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J. Ginseng Res., 22(3), 205-210]에는 추출할 때 홍삼의 유기산을 중탄산나트륨과 탄산나트륨으로 중화하여 pH를 높이면 Rb1, Rb2, Rc의 함량이 매우 높아진다고 보고한 바 있어 진세노이드의 함량 및 조성은 여러 요인에 의해 변화가 큰 것을 알 수 있다. 그러므로 홍삼 추출물의 진세노이드 조성의 변화는 홍삼추출물의 pH와 무기염류에 의한 것으로 여겨진다.See also Kim, C.S., Choi, K.J., Ko, S.Y., Sung, H.S., Lee, Y.G. and Kim, S.C. (1998) Controls of the hydrolysis of ginseng saponins by neutralization of organic acids in red ginseng extract preparations. J. Ginseng Res., 22 (3), 205-210] reported that the content of Rb1, Rb2, and Rc is very high when the pH of the red ginseng is neutralized by sodium bicarbonate and sodium carbonate during extraction. It can be seen that the content and composition are largely changed by various factors. Therefore, the change of ginsenoid composition of red ginseng extract is thought to be due to the pH and inorganic salts of red ginseng extract.
(5) (5) DPPHDPPH 자류Self-control 라디칼Radical 소거법에 의한 By elimination 전자공여능Electron donating ability
α,α‘-디페닐-β-피크릴하이드라질(DPPH) 라디칼 소거활성은 블로이스의 방법[Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature. 1981, 1199-1202]을 변형하여 측정하였다. DPPH 12 mg을 무수 에탄올 100 mL에 용해한 후, 50% 에탄올 용액을 대조구로 하여 517 nm에서 DPPH용액의 흡광도를 약 1.0이 되도록 희석하여 사용하였다. 시료 1 mL에 DPPH용액 4 mL을 혼합하여 정확히 30초 동안 반응시킨 후, UV-가시광 분광분석기를 이용하여 517 nm에서 흡광도의 변화를 측정해 아래의 식으로부터 DPPH 라디칼 소거활성을 계산하였다. [alpha], [alpha] '-diphenyl- [beta] -picrylhydrazyl (DPPH) radical scavenging activity was determined by the method of Blois [Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature. 1981, 1199-1202]. After dissolving 12 mg of DPPH in 100 mL of anhydrous ethanol, the absorbance of the DPPH solution was diluted to about 1.0 at 517 nm using a 50% ethanol solution as a control. 4 mL of DPPH solution was mixed with 1 mL of sample, followed by reaction for exactly 30 seconds, and then the change in absorbance was measured at 517 nm using a UV-visible spectrometer to calculate DPPH radical scavenging activity from the following equation.
DPPH 자유 라디칼 소거활성(%) = (AS / AC)×100DPPH free radical scavenging activity (%) = ( AS / AC ) × 100
As: Absorbance of group with sample As : Absorbance of group with sample
Ac: Absorbance of group without sample Ac : Absorbance of group without sample
상기 결과를 도 4에 도시하였다. 도 4에서와 같이 대조구의 DPPH 자유 라디칼 소거활성은 14.16%로 나타났으며 AKRGE 3, AKRGE 6 및 AKRGE 9는 각각 13.18, 13.72 및 12.53%로 대조구 보다 조금 낮게 나타났으나 큰 차이는 없었다. 홍삼의 DPPH 자유 라디칼 소거활성은 주로 갈변반응 생성물에 의한 것으로 백삼에서는 DPPH 자유 라디칼 소거활성이 거의 없었으나 홍삼추출물에서는 높게 나타난다고 보고된 바 있다. 따라서 추출수를 이용하여 홍삼을 추출할 경우 DPPH 자유 라디칼 소거활성에는 큰 영향을 주지 않는 것으로 나타났다. The results are shown in FIG. As shown in FIG. 4, the DPPH free radical scavenging activity of the control group was 14.16%, and
(6) (6) 슈퍼옥사이드Superoxide 라디칼Radical (( SuperoxideSuperoxide radicalradical ) 소거활성Scavenging activity
슈퍼옥사이드 라디칼(·O2-) 소거활성은 크산틴-크산틴 옥시다아제 사이토크롬(xanthine-xanthine oxidase cytochrome) C 환원법[Woo, J.Y., Peak, N.S. and Kim, Y.M. (2005) Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts. Korean J. Food & Nutr., 18(1), 28-38]으로 측정하였다. 홍삼 추출물 0.2 mL를 10배 희석한 후 50 mM 인산완충액(pH 7.8) 1.2 mL, 1 mM 크산틴 0.2 mL, 0.05 mM 사이토크롬 C 0.2 mL 및 550 nm에서 분당 흡광도 변화가 0.02가 되도록 희석한 크산틴 옥시다아제 0.2 mL를 가하여 혼합한 다음 정확히 3분 동안 반응시킨 후, UV-가시광 분광분석기(UV-1601, Shimadzu, Japan)를 이용하여 550 nm에서 흡광도를 측정하여 아래의 식으로부터 슈퍼옥사다에제 라디칼 소거활성으로 나타내었다. Superoxide radical (· O 2- ) scavenging activity is xanthine-xanthine oxidase cytochrome C reduction method (Woo, JY, Peak, NS and Kim, YM (2005) Studies on antioxidative effect and lactic acid bacteria growth of persimmon leaf extracts. Korean J. Food & Nutr., 18 (1), 28-38]. After diluting 0.2 mL of red ginseng extract 10-fold, xantine diluted to 1.2 mL of 50 mM phosphate buffer (pH 7.8), 0.2 mL of 1 mM xanthine, 0.2 mL of 0.05 mM cytochrome C, and 0.02 absorbance change per minute at 550 nm 0.2 mL of oxidase was added and mixed, followed by reaction for exactly 3 minutes, followed by measurement of absorbance at 550 nm using a UV-visible spectrometer (UV-1601, Shimadzu, Japan). It is shown as scavenging activity.
·O2 - 소거활성(%) = (AS / AC) ×100O 2 - scavenging activity (%) = ( AS / AC ) × 100
As: Absorbance of group with sample As : Absorbance of group with sample
Ac: Absorbance of group without sample Ac : Absorbance of group without sample
상기 결과를 도 5에 도시하였다. 도 5에서와 같이, 일반 홍삼추출물의 SOD 소거활성은 20.66%이며 AKRGE 3, AKRGE 6 및 AKRGE 9는 19.80, 20.33 및 20.29%로 나타나 대조구와 홍삼 추출물의 SOD 소거활성이 유사한 것으로 나타나 알칼리 추출에 따른 영향은 크게 없었다.The results are shown in FIG. As shown in Fig. 5, the SOD scavenging activity of the general red ginseng extract was 20.66% and
(7) 관능검사(7) sensory test
홍삼 추출물의 관능적 특성을 조사하기 위하여 계명대학교 식품가공학과 학부생 및 대학원생에게 관능검사에 필요한 훈련과정을 거치게 한 후 신뢰성과 실험에 대한 관심도 등을 고려하여 8명의 검사 요원을 선발하여 관능검사를 실시하였다. 관능검사는 오후 3시에 실시하였으며 시료를 똑같은 그릇에 각각 담아서 제공하였다. 평가방법은 색깔, 향, 쓴맛, 전반적인 기호도를 6점 채점법을 이용하여 실시하였으며, 관능검사 항목에 대하여 대단히 좋다; 대단히 쓰다-6점, 매우 좋다; 매우 쓰다-5점, 좋다; 쓰다-4점, 보통이다-3점, 좋지 않다; 쓰지 않다-2점, 매우 좋지 않다; 매우 쓰지 않다-1점으로 평가하였다. 통계분석은 SAS프로그램으로 분산분석과 던컨 다중 범위 시험(duncan's multiple range test)으로 유의성 유무를 검정하였다. 상기의 결과를 표 8에 나타내었다. In order to investigate the sensory characteristics of red ginseng extracts, the undergraduate and graduate students of Keimyung University, Department of Food Science and Technology, were trained for sensory evaluation, and eight test personnel were selected in consideration of reliability and interest in experiments. The sensory test was performed at 3 pm and each sample was provided in the same bowl. The evaluation method was color, aroma, bitter taste, and overall acceptability using the 6-point scoring method. Very bitter-6 points, very good; Very bitter-5 points, good; Write -4 points, average -3 points, not good; Not used-2 points, not very good; It was evaluated as very unused -1 point. Statistical analysis was performed by SAS program and analyzed for significance by Duncan's multiple range test. The results are shown in Table 8.
상기 표 8에 나타낸 바와 같이, 색, 향, 쓴맛 및 전반적인 기호도에서 대조구와 홍삼 추출물 간에 유의적인 차이는 없는 것으로 나타났으나, AKRGE 3과 AKRGE 6에서 대조구보다 쓴맛은 감소하고 전반적인 기호도에서 더 높은 수치를 나타내었다. 이것은 AKRGE 3과 AKRGE 6이 대조구에 비해서 쓴맛이 감소함으로써 전반적인 기호도 수치가 높아진 것으로 생각된다. 반면 AKRGE 9의 경우 칼슘함량이 높아 칼슘 특유의 쓴맛에 의해서 쓴맛이 높아져 전반적인 기호도 수치는 낮게 나타났다. 따라서 추출수를 이용하여 홍삼을 추출할 경우 홍삼추출물의 기호도를 향상시키면서 무기염류 및 알칼리도가 높은 홍삼추출물의 제조가 가능하며, 고칼슘 홍삼음료를 제조하기 위해서는 AKRGE 6를 사용하는 것이 적절할 것을 생각된다.As shown in Table 8, there was no significant difference between the control and red ginseng extract in color, aroma, bitter taste and overall preference, but in
실시예 4 : 홍삼 추출물을 이용한 음료 제조Example 4 Preparation of Drinks Using Red Ginseng Extract
상기 실시예 2에서 제조한 홍삼 추출물을 이용하여 알칼리성 고칼슘 홍삼 음료를 제조하기 위해 홍삼 추출물(6% 추출수로 추출한 홍삼추출액)에 잡화꿀을 표 9와 같이 3가지 조건으로 배합한 후 살균하여 파우치를 제조하였다.In order to prepare alkaline high calcium red ginseng drink using the red ginseng extract prepared in Example 2, miscellaneous honey was added to the red ginseng extract (red ginseng extract extracted with 6% extract water) under three conditions as shown in Table 9, and then sterilized. Was prepared.
ingredient
실시예 5 : 알칼리성 고칼슘 홍삼 음료의 관능검사Example 5 Sensory Evaluation of Alkaline High Calcium Red Ginseng Drink
상기 실시예 4에서 제조한 알칼리성 고칼슘 홍삼음료의 관능검사를 수행하였다. 중·고등학생 5명과 성인(25세 이상) 5명에게 홍삼음료의 색, 향, 맛 및 전반적인 기호도를 평가하는 요령을 훈련시킨 후 관능검사를 실시하였다. 색, 향, 단맛, 쓴맛 및 전반적인 기호도를 5점 채점법으로 실시하였으며 이때 색, 향 및 전반적인 기호도는 매우 좋다(5점), 좋다(4점), 보통이다(3점), 좋지 않다(2점), 매우 좋지 않다(1점)으로 평점하였다. 단맛과 쓴맛의 관능평점은 매우달다·매우쓰지 않다(5점), 조금달다·쓰지 않다(4점), 보통이다(3점), 달지 않다·조금 쓰다(2점), 매우 달지 않다·매우 쓰다(1점)로 나타내었다. 관능검사 결과는 SAS(Statistical analysis system) 통계 프로그램을 이용하여 분산분석과 던컨 다중 범위 시험으로 유의성 유무를 검정하였다. 상기 결과를 표 10과 11에 나타내었다. The sensory test of alkaline high calcium red ginseng beverage prepared in Example 4 was performed. Five middle and high school students and five adults (25 years old and older) were trained to evaluate the color, aroma, taste, and overall preference of red ginseng beverages. Color, aroma, sweetness, bitterness, and overall acceptability were scored using the five-point scoring method, where color, aroma, and overall acceptability were very good (5 points), good (4 points), moderate (3 points), and poor (2 points). ), Very poor (1 point). Sweet and bitter taste ratings are very sweet and not very sweet (5 points), slightly sweet and not bitter (4 points), normal (3 points), not sweet and slightly bitter (2 points), not very sweet and very (1 point). Sensory test results were analyzed by statistical analysis system (SAS) statistical program and analyzed for significance by variance analysis and Duncan multi-range test. The results are shown in Tables 10 and 11.
(%, w/v)Honey concentration
(%, w / v)
(%, w/v)Honey concentration
(%, w / v)
꿀 농도에 따라 색과 향에서는 유의적인 차이가 없었으며, 꿀 농도가 증가할수록 단맛은 증가하고 쓴맛은 감소하는 경향을 나타내었다. 전반적인 기호도에서 중·고등학생들의 경우 꿀농도가 증가하여 쓴맛이 감소할수록 기호도는 증가하여 꿀농도 20%(w/v)이상에서도 높은 기호도를 나타내었다. 반면 성인의 경우 단맛이 증가할수록 기호도는 아주 낮게 나타났으며, 홍삼특유의 쓴맛이 나는 것이 더 좋다고 응답하여 중·고등학생들과 기호도가 다름을 알 수 있었다. 따라서 수험생인 중·고등학생들을 위한 홍삼음료를 제조할 때는 꿀 농도를 20%(w/v), 성인용 홍삼음료에서는 꿀 농도를 10%(w/v)로 설정하여 제조하는 것이 바람직한 것으로 나타났다.There was no significant difference in color and aroma according to the honey concentration. As the honey concentration increased, the sweetness increased and the bitterness decreased. In general preference, middle and high school students showed higher preference even if honey concentration increased and bitter taste decreased, and honey concentration was higher than 20% (w / v). On the other hand, in adults, the degree of preference was very low as sweetness was increased, and the preference of red ginseng was better. Therefore, when preparing red ginseng beverages for middle and high school students, it was found that the honey concentration was set to 20% (w / v) and the adult red ginseng beverage was set to 10% (w / v).
실시예 6 : 알칼리성 고칼슘 홍삼 음료의 저장성 평가Example 6: Evaluation of shelf life of alkaline high calcium red ginseng beverage
상기 실시예 4에서 제조한 알칼리성 고칼슘 홍삼음료를 37±1℃에서 6주간 저장하면서 1주일 간격으로 외관, 이미, 이취, 침전물, pH, 당도, 색도, 갈색도, 일반세균수, 진균수 및 대장균수를 조사하였다. 총균수는 표준평판한천배지(plate count agar; Difco Lab., USA)를 사용하여 200 μL 분주한 후 37±1℃에서 24시간 이상 배양한 후 생성된 미생물의 집락을 계수하여 시료 1 mL당 미생물 수(colony forming unit, CFU)로 나타내었다. The alkaline high calcium red ginseng beverage prepared in Example 4 was stored at 37 ± 1 ° C. for 6 weeks at appearance, already, off-flavor, precipitate, pH, sugar content, color, brownness, general bacterial count, fungal water and E. coli. The number was investigated. The total bacterial count was divided into 200 μL using a plate count agar (Difco Lab., USA) and incubated for at least 24 hours at 37 ± 1 ° C. It is expressed as a number (colony forming unit, CFU).
대장균군(coliforms)은 desoxycholate agar(Difco. Lab., USA)를 이용하여 37±1℃에서 48±3시간 배양하여 집락을 계수하였다. 진균수 검사는 감자한천배지(potato dextrose agar; Difco Lab., USA)를 pH 3.5±0.1로 보정한 후 25℃에서 3일간 배양한 후 발생한 집락수를 계산하여 나타내었다.Coliforms were counted by desoxycholate agar (Difco. Lab., USA) and cultured at 37 ± 1 ° C for 48 ± 3 hours. The fungal count test was performed by calibrating potato agar medium (potato dextrose agar; Difco Lab., USA) to pH 3.5 ± 0.1 and incubating at 25 ° C for 3 days to calculate the number of colonies that occurred.
꿀 20%(w/v)를 첨가하여 제조한 수험생용 알칼리성 고칼슘 홍삼음료-Gold type을 37±1℃에서 6주간 저장하면서 1주일 간격으로 외관, 이미, 이취, 침전물, pH, 당도, 색도, 갈색도, 일반세균수, 진균수 및 대장균수를 조사하여 표 12, 13 및 14에 나타내었다. Appearance of Alkaline High Calcium Ginseng Red Ginseng Beverage-Gold type prepared by adding 20% honey (w / v) at 37 ± 1 ℃ for 6 weeks, appearance, odor, odor, precipitate, pH, sugar, color, Brownness, general bacterial count, fungal count and E. coli counts were examined and shown in Tables 12, 13 and 14.
Item
Standard
Storage period (weeks)
○: 훌륭함, △: 우수함, ×: 적절하지 못함 ○: excellent, △: excellent, ×: not appropriate
(주)
storage duration
(week)
pH
° Brix
Brown road
Hunter color
1) 상기 값들은 평균±SD임(n=3).1) The values are mean ± SD (n = 3).
microbe
Storage period (weeks)
1)ND: 검출되지 않음1) ND: not detected
상기 표 13에 나타낸 바와 같이, 6주간 저장 중 맛에는 큰 변화가 없었으며, 이미, 이취 및 침전물은 발생하지 않았다. 홍삼음료의 pH와 °Brix는 저장 중 큰 변화가 없었다. 갈색도는 저장 중 조금 증가하였으며, L값, a값, b값은 조금씩 감소하는 경향을 나타내었다(표 14). 일반적으로 홍삼관련 제품은 저장 중 갈색도는 증가하고 L값은 감소하는 경향을 나타낸다. 갈색도의 원인은 홍삼의 전분과 단백질이 원인으로 홍삼 엑기스에서는 갈변화에 따른 침전물 생성 등으로 제품의 품질을 저해 시킬 수 있으나 본 홍삼음료에서는 품질에 큰 영향은 주지 않는 것으로 나타났다. 미생물 검사결과 6주 동안 일반세균, 대장균 및 진균은 전혀 검출되지 않아 홍삼음료의 품질 및 미생물 오염에 저장 안전성에는 문제가 없는 것으로 판단된다.As shown in Table 13, there was no significant change in taste during storage for 6 weeks, and already, off-flavor and precipitate did not occur. The pH and ° Brix of red ginseng beverages did not change significantly during storage. Brownness slightly increased during storage, and L, a and b values tended to decrease little by little (Table 14). In general, red ginseng-related products tend to increase brownness and decrease L value during storage. The cause of brownness is the starch and protein of red ginseng. In red ginseng extract, the quality of the product may be impaired by the generation of sediment due to brown change, but the red ginseng drink does not have a significant effect on the quality. As a result of the microbial test, normal bacteria, Escherichia coli and fungi were not detected at all for 6 weeks.
실시예 7 : 알칼리성 고칼슘 올리고당 홍삼 음료 제조Example 7 Alkaline High Calcium Oligosaccharide Red Ginseng Beverage Preparation
상기 실시예 2에서 제조한 홍삼 추출물을 이용하여 알칼리성 고칼슘 올리고당 홍삼 음료를 제조하기 위해 홍삼 추출물(6% 추출수로 추출한 홍삼추출액)에 올리고당을 표 15와 같이 3가지 조건으로 배합한 후 살균하여 파우치를 제조하였다. In order to prepare alkaline high calcium oligosaccharide red ginseng beverage using the red ginseng extract prepared in Example 2, oligosaccharides were combined with three conditions as shown in Table 15 and then sterilized in red ginseng extract (red ginseng extract extracted with 6% extract water). Was prepared.
ingredient
실시예 8 : 알칼리성 Example 8 Alkaline 고칼슘High calcium 올리고당 oligosaccharide 홍삼음료의Of red ginseng drink 관능검사 Sensory evaluation
상기 실시예 7에서 제조한 알칼리성 고칼슘 올리고당 홍삼음료의 관능검사는 중·고등학생 5명과 성인(25세 이상) 5명에게 홍삼음료의 색, 향, 맛 및 전반적인 기호도를 평가하는 요령을 훈련시킨 후 관능검사를 실시하였다. 색, 향, 단맛, 쓴맛 및 전반적인 기호도를 5점 채점법으로 실시하였으며 이때 색, 향 및 전반적인 기호도는 매우 좋다(5점), 좋다(4점), 보통이다(3점), 좋지 않다(2점), 매우 좋지 않다(1점)으로 평점하였다. 단맛과 쓴맛의 관능평점은 매우달다·매우쓰지 않다(5점), 조금달다·쓰지 않다(4점), 보통이다(3점), 달지 않다·조금 쓰다(2점), 매우 달지 않다·쓰다(1점)으로 나타내었다. 관능검사 결과는 SAS(Statistical analysis system) 통계 프로그램을 이용하여 분산분석과 던컨 다중 범위 시험으로 유의성 유무를 검정하였다. Sensory test of the alkaline high calcium oligosaccharide red ginseng beverage prepared in Example 7 was trained to evaluate the color, aroma, taste and overall taste of red ginseng beverages in five middle and high school students and five adults (over 25 years old) Inspection was carried out. Color, aroma, sweetness, bitterness, and overall acceptability were scored using the five-point scoring method, where color, aroma, and overall acceptability were very good (5 points), good (4 points), moderate (3 points), and poor (2 points). ), Very poor (1 point). Sweet and bitter taste ratings are very sweet and not very bitter (5 points), slightly sweet and not bitter (4 points), normal (3 points), not sweet and slightly bitter (2 points), very sweet and bitter (One point). Sensory test results were analyzed by statistical analysis system (SAS) statistical program and analyzed for significance by variance analysis and Duncan multi-range test.
알칼리성 고칼슘 올리고당 홍삼음료의 관능검사 결과를 표 16과 17에 나타내었다. Sensory test results of alkaline high calcium oligosaccharide red ginseng drink are shown in Tables 16 and 17.
(%, w/v)Oligosaccharide Concentration
(%, w / v)
(%, w/v)Oligosaccharide Concentration
(%, w / v)
올리고당 농도에 따라 색과 향에서는 유의적인 차이가 없었으며, 올리고당 농도가 증가할수록 단맛은 증가하고 쓴맛은 감소하는 경향이 나타내었다. 전반적인 기호도에서 중·고등학생들의 경우 올리고당 농도가 증가하여 쓴맛이 감소하고 단맛이 증가할수록 기호도는 증가하였다. 성인의 경우 전반적인 기호도에서 유의적인 차이는 없었으나 올리고당 농도가 높을수록 수치는 높게 나타났다. 이것은 올리고당이 꿀에 비해서 감미가 낮아 올리고당의 농도가 높을수록 기호도는 높게 나타난 것으로 생각된다. 따라서 수험생인 중·고등학생들 및 성인용 홍삼음료를 제조할 때는 올리고당 농도를 20～30%(w/v)에서 설정하는 것이 적절한 것으로 여겨진다.There was no significant difference in color and aroma according to the oligosaccharide concentration. As the oligosaccharide concentration increased, sweetness increased and bitterness decreased. In general preference, middle and high school students had higher oligosaccharide concentrations, which reduced bitterness and increased sweetness as sweetness increased. In adults, there was no significant difference in overall preference, but the higher the oligosaccharide concentration, the higher the value. This is because oligosaccharides have lower sweetness than honey, and the higher the oligosaccharide concentration, the higher the acceptability. Therefore, it is considered appropriate to set oligosaccharide concentration at 20-30% (w / v) when preparing red ginseng beverages for middle and high school students and adults.
실시예 9 : 알칼리성 고칼슘 올리고당 홍삼음료의 저장성 평가Example 9 Evaluation of Shelf Life of Alkaline High Calcium Oligosaccharide Red Ginseng Beverage
상기 실시예 7에서 제조한 알칼리성 고칼슘 올리고당 홍삼음료를 37±1℃에서 6주간 저장하면서 1주일 간격으로 외관, 이미, 이취, 침전물, pH, 당도, 색도 및 갈색도, 일반세균수, 진균수 및 대장균수를 조사하였다. 총균수는 표준한천배지(Difco Lab., USA)를 사용하여 200 μL 분주한 후 37±1℃에서 24시간 이상 배양한 후 생성된 미생물의 집락을 계수하여 시료 1 mL당 미생물 수(colony forming unit, CFU)로 나타내었다. 대장균군(coliforms)은 데속시콜레이드배지(desoxycholate agar; Difco. Lab., USA)를 이용하여 37±1℃에서 48±3시간 배양하여 집락을 계수하였다. 진균수 검사는 감자한천배지(Difco Lab., USA)를 pH 3.5±0.1로 보정한 후 25℃에서 3일간 배양한 후 발생한 집락수를 계산하여 나타내었다. 상기 결과를 표 18, 19 및 20에 나타내었다. The alkaline high calcium oligosaccharide red ginseng beverage prepared in Example 7 was stored at 37 ± 1 ° C. for 6 weeks at appearance, odor, precipitate, pH, sugar content, color and brownness, general bacterial count, fungal water and E. coli was counted. The total bacterial count was divided into 200 μL using a standard agar medium (Difco Lab., USA), followed by incubation for 24 hours at 37 ± 1 ° C. , CFU). Coliforms (coliforms) were counted by 48 ± 3 hours at 37 ± 1 ℃ using a desoxycholate agar (Difco. Lab., USA). The fungal count test was performed by calibrating potato agar medium (Difco Lab., USA) to pH 3.5 ± 0.1 and incubating for 3 days at 25 ° C to calculate colonies. The results are shown in Tables 18, 19 and 20.
Item
Standard
Storage period (weeks)
○: 훌륭함, △: 우수함, ×: 적절하지 못함 ○: excellent, △: excellent, ×: not appropriate
(주)storage duration
(week)
pH
° Brix
Brown road
1)상기 값들은 평균±SD임(n=3).1) The values are mean ± SD (n = 3).
1)ND: 검출되지 않음1) ND: not detected
표 19에 나타낸 바와 같이 6주간 저장 중 맛에는 큰 변화가 없었으며, 이미, 이취 및 침전물은 발생하지 않았다. pH와 °Brix는 저장 중 큰 변화가 없었으나 갈색도는 조금 증가하는 경향이었으며, L값, a값 및 b값은 조금 감소하는 경향을 나타내었다. 미생물 검사결과 6주 동안 일반세균, 대장균 및 진균은 전혀 검출되지 않아 홍삼음료의 품질 및 미생물 오염에 저장 안전성에는 문제가 없는 것으로 판단된다. As shown in Table 19, there was no significant change in taste during storage for 6 weeks, and already, off-flavor and precipitate did not occur. pH and ° Brix did not change significantly during storage, but brownness tended to increase slightly, and L, a and b values decreased slightly. As a result of the microbial test, normal bacteria, Escherichia coli and fungi were not detected at all for 6 weeks.
도 1은 본 발명에 따른 추출수 3종의 알칼리도를 비교한 그래프이다.1 is a graph comparing the alkalinity of the three extraction water according to the present invention.
도 2는 본 발명에 따른 홍삼 추출물과 시판 홍삼음료 5종의 알칼리도를 비교한 그래프이다.Figure 2 is a graph comparing the alkalinity of the red ginseng extract and five commercially available red ginseng beverages according to the present invention.
도 3는 본 발명에 따른 추출수를 이용하여 추출한 홍삼추출물의 조사포닌 함량을 나타낸 그래프이다.Figure 3 is a graph showing the irradiated saponin content of red ginseng extract using the extract water according to the present invention.
도 4는 본 발명에 따른 추출수를 이용하여 추출한 홍삼추출물의 DPPH 자유 라디칼 소거활성 결과를 나타낸 그래프이다.4 is a graph showing the results of DPPH free radical scavenging activity of red ginseng extract extracted using the extract water according to the present invention.
도 5은 본 발명에 따른 홍삼 추출물의 슈퍼옥사이드 라디칼 소거활성 결과를 나타낸 그래프이다.5 is a graph showing the results of superoxide radical scavenging activity of the red ginseng extract according to the present invention.
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| KR102197183B1 (en) * | 2016-08-05 | 2020-12-31 | 콜마비앤에이치 주식회사 | Food composition and Pharmaceutical composition for activation of anti-oxidant, anti-inflammatory or immunity comprising hot water extract of Angelica gigas nakai, Cnidium officinale makino, Paeonia lactiflora and extract of Red ginseng or extract of Gapi taheebo |
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| KR950000061A (en) * | 1993-06-25 | 1995-01-03 | 김현기 | Manufacturing method of health drink using germanium carbonated water and herbal medicine |
| KR100195887B1 (en) | 1996-04-30 | 1999-06-15 | 박대규 | Preparing of beverage |
| KR100517128B1 (en) * | 2003-02-13 | 2005-09-27 | 주식회사 홍삼닷컴 | An extraction method of physiologically active in ginseng or red ginseng |
| KR20050106631A (en) * | 2004-05-06 | 2005-11-11 | 주식회사 생천 | Mineral health drink containing germanium and selenium |
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| KR950000061A (en) * | 1993-06-25 | 1995-01-03 | 김현기 | Manufacturing method of health drink using germanium carbonated water and herbal medicine |
| KR100195887B1 (en) | 1996-04-30 | 1999-06-15 | 박대규 | Preparing of beverage |
| KR100517128B1 (en) * | 2003-02-13 | 2005-09-27 | 주식회사 홍삼닷컴 | An extraction method of physiologically active in ginseng or red ginseng |
| KR20050106631A (en) * | 2004-05-06 | 2005-11-11 | 주식회사 생천 | Mineral health drink containing germanium and selenium |
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