KR101051519B1 - Method for manufacturing ginseng-berry extract - Google Patents

Abstract

PURPOSE: A producing method of a ginseng fruit extract is provided to offer the excellent internal metabolic efficiency to users by using an EM fermentation salicornia herbacea extract. CONSTITUTION: A producing method of a ginseng fruit extract comprises the following steps: steaming ginseng fruit, and drying the fruit before crushing; dissolving the crushed ginseng fruit powder in a water soluble solvent, or a mixed solvent of the water soluble solvent and an organic solvent, for enzyme-reacting with alpha-galactosidase, polygalacturonase, cellulase, or lactase; and extracting the enzyme-reacted composition after mixing an EM fermentation salicornia herbacea extract.

Description

Method for Manufacturing Ginseng Fruit Extract {Method for Manufacturing Ginseng-Berry Extract}

The present invention relates to a method for producing a fruit extract of a medicinal plant, and more particularly, ginseng fruit is enzymatically treated and rich in minerals and dietary fiber so as to absorb the ginsenoside components more efficiently in the gut when drinking. It relates to a method for preparing an extract.

Ginseng fruit has been used since ancient times for wound healing and small scab, and is known to have anti-inflammatory and antioxidant functions. Ginseng fruit, however, is only open to ginsengs over 4 years old, and once picked up, it has not been noticed in the past as an edible or medicinal herb because of its tricky nature. In addition, ginseng farmers have blocked the opening of the fruit by picking the stems in advance to prevent the saponin, which should be concentrated in the ginseng root, from going to the fruit.

In the 2000s, research on cardiovascular disease improvement and diabetes has been progressing, and interest is increasing. Ginseng fruit contains more than 2 times more saponin than ginseng roots, and especially ginsenoside Re, which is an ingredient with excellent pharmacological action, is more than 30 times higher than roots and can enhance female hormonal function. CZ, Wu, JA, McEntee, E., Yuan, CS Saponins composition in American ginseng leaf and berry assayed by high-performance liquid chromatography. J. Agric. Food Chem. 54 (6): 2261-2266, 2006. " It is described.

Due to the excellent physiological action as described above, various methods of extracting ginseng fruit have been developed. As a prior art document for extracting ginseng fruit, Patent No. 0852138 "The manufacturing method of ginseng fruit and ginseng vase extract" is mentioned.

Patent No. 0852138 (registered 2008. 08. 07.) The method of preparing the ginseng fruit extract disclosed in the patent document is capable of decomposing ginsenoside components after steaming the harvested ginseng fruit by irradiating light such as infrared rays, visible rays, and ultraviolet rays for 1 to 12 hours. Disclosed is a technique in which a ginsenoside degradant is immersed in a solution containing about 30 minutes and then extracted. However, the conventional method of extracting ginseng fruit is to increase the content of ginsenosides contained in the ginseng fruit, or to extract ginseng fruit after steaming with hot water, thereby lowering the absorption rate of ginseng active ingredient, that is, ginsenoside. The reason for this is that ginsenoside Mc-1 or Mc, which is a metabolic substance in the body, promotes metabolism in the ginseng fruit extract extracted by Patent Document 1 above.

Therefore, an object of the present invention is to devise to solve the above problems, to provide a method for producing a ginseng fruit extract excellent in in vivo metabolic efficiency.

Another object of the present invention is to extract the ginseng fruit extract with excellent antioxidant efficiency using EM fermented seaweed extract fermented Salicornia herbacea L. containing a large amount of minerals and dietary fiber with an active micro-organisms (EM) To provide a method of manufacturing.

Ginseng fruit extract of the present invention for achieving the above object is the step of drying and grinding the water content of ginseng fruit to 12 ± 3% after steaming ginseng fruit with hot water; The pulverized ginseng fruit powder is dissolved in a water-soluble solvent or a solvent mixed with an aqueous solvent and an organic solvent, and thus alpha-galactosidase, pectinase, cellulase, and lactase ( enzymatically reacting one or two or more selected from lactase) or hesperidinase; It characterized in that it comprises the step of mixing by mixing the enzyme (Effective Micro-organisms) fermentation supernatant to the enzyme-reacted composition.

The enzyme reaction conditions are characterized in that the reaction temperature 10 ~ 80 ℃, pH 2.0 ~ 8.0, substrate concentration 0.001 ~ 10% by weight, enzyme concentration 0.0001 ~ 10% by weight, reaction time 5 ~ 48 hours.

As the water-soluble solvent, water, acetic acid, phosphoric acid, citrate or citrate-phosphate buffer solution is used and the pH is adjusted in the range of 2 to 8, and as an organic solvent, an alcohol solvent such as ethanol, acetonitrile, dioxane or dimethyl Sulfoxide and the like can be used.

Extraction of the ginseng fruit is added to the purified water of 3 to 10 times the weight of the enzyme-reacted composition and then added 10% by weight of the EM fermentation herb solution to the volume of the first purified water to be 10 to 50% by volume of the first purified water It is preferable to extract until.

Extraction of the ginseng fruit was added to purified water of 3 to 10 times the weight of the enzyme-reacted composition, and then added 10% by weight of the EM fermented herb solution to the volume of the first purified water for 4 to 48 hours at 60 ℃ ~ 100 ℃ It is preferable to extract.

The ginseng fruit extract prepared by the method of the present invention is obtained by steaming the ginseng fruit with hot water, maximizing the efficiency of the metabolism of ginsenosides, and then drying and grinding the powder of the ginseng fruit dissolved in a solvent to enzymatic reaction with enzymes. It can maximize the metabolism of the side components and extract the mixture with the fermentation of EM rich fermentation solution rich in minerals and dietary fiber can effectively absorb the ginsenosize in the intestine can maximize the pharmacological action of ginsenosides.

Hereinafter, preferred embodiments of the present invention will be described in more detail. It should be understood, however, that the invention can be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. It should be noted that the embodiments of the present invention described below are intended to sufficiently convey the spirit of the present invention to those skilled in the art.

The present invention shows a method for producing a ginseng fruit extract that promotes the metabolism of ginsenosides contained in the ginseng fruit and increases the absorption rate in the body.

In order to achieve the above object, the present inventors grind the washed, hydrothermally evaporated and dried ginseng fruit to a particle size of 100 mesh, dissolve in a solvent, and then alpha-galactosidase, pectinase, cellulase, lactase Or enzyme reaction with one or two or more selected from hesperidinase so that ginsenosides contained in ginseng fruit can be easily degraded and metabolized in the body.

In addition, the present inventors prepared a ginseng fruit extract by mixing EM fermented saline solution with a large amount of minerals and dietary fiber and excellent antioxidant effect in the enzyme-reacted ginseng fruit composition to increase the absorption rate of ginsenoside in the intestine upon ingestion. It increased the pharmacological efficiency of saponin.

Example

1. Steaming and drying of ginseng fruit

In the present invention, in order to increase the content of ginsenosides contained in the ginseng fruit or to produce various ginsenosides, it is preferable to wash the purified ginseng fruit from purified ginseng and then steam.

As an example of steaming ginseng fruit in the present invention, it may be performed several times for 20 to 30 minutes with hot water of 80 to 100 ° C or several times for 20 to 30 minutes with steam of 80 to 120 ° C. Steaming can be done for 1 to 10 times, but about 3 times is appropriate.

 Drying is carried out to remove water and / or water vapor from steamed ginseng fruit. When the ginseng fruit is dried several times with hot water and / or steam, drying is performed immediately after one steaming, and then steaming and drying with hot water and / or steam again. After steaming the ginseng fruit, the moisture content of the ginseng fruit may be 12 ± 15%.

As an example of the drying after steaming the ginseng fruit, moisture and / or water vapor of the ginseng fruit are removed at a temperature of room temperature to 40 ° C., and the water content is about 12 to 15%. Examples of drying are natural drying and hot air at room temperature. Any one or more selected from hot air drying and freeze drying at low temperature may be used.

2. Enzymatic reaction by grinding steamed and dried ginseng fruit

Ginseng contains various types of ginsenosides. These ginsenosides are not directly absorbed by the human body but are absorbed by the intestine of the human body by metabolic substances such as enzymes in the body. Examples of metabolic substances include ginsenosides Mc-1 and Mc.

Ginsenosides Mc-1 and Mc are ginsenosides mainly contained in red ginseng, analgesic, corticosterone secretion, renal glomerular hypertrophy, hepatic lipid peroxidation, bone marrow cells, DNA, RNA It is a substance produced when ingesting diol-based ginsenoside Rc having functions such as protein and lipid synthesis promoting action.

The present inventors found that ginsenoside saponins contain about 30 kinds of ginsenosides such as ginsenosides Rb1, Rb2, Rd, and Rc, of which ginsenoside Rc is about 12%. The ginsenoside Rc is a ginsenoside Mc-1, Mc which is an internal metabolite of ginsenosides upon enzyme reaction with an enzyme such as alpha-galactosidase, pectinase, cellulase, lactase or hesperidinase, and the like. Create

The present inventors grind about 100 mesh of steamed and dried ginseng fruit for generation of metabolism in the body, and then dissolve it in an aqueous solvent or a solvent mixed with an aqueous solvent and an organic solvent to produce alpha-galactosidase, peck It is preferable to promote the production of ginsenosides Mc-1 and Mc from ginsenoside Rc contained in ginseng fruit by enzymatic reaction with one or two or more selected from tinase, cellulase, lactase or hesperidinase. I found out.

The reaction conditions of the enzyme reaction, the reaction temperature 10 ~ 80 ℃, pH 2.0 ~ 8.0, substrate concentration 0.001 ~ 10% by weight, enzyme concentration 0.0001 ~ 10% by weight, the reaction time is preferably 5 to 1500 hours. If the reaction temperature is lower than 10 ℃ or more than 80 ℃ because the enzyme reaction is not made smoothly because the amount of ginsenoside Mc-1 and Mc is insignificant.

As the water-soluble solvent, water, acetic acid, phosphoric acid, citrate or citrate-phosphate buffer solution is used and the pH is adjusted in the range of 2-7, and as an organic solvent, an alcohol solvent such as ethanol, acetonitrile, dioxane or dimethyl Sulfoxide and the like can be used.

3. Mix with EM fermented supernatant rich in mineral and dietary fiber

In the second step, the composition of the ginseng fruit which has been enzyme-activated to promote the metabolism of ginsenosides is mixed with the EM fermentation vinegar solution to increase the absorption rate of ginsenosides in the body.

EM fermentation supernatant used in the present invention is EM (Effective Micro-organisms) active liquid: seaweed powder: sugar: water mixed ratio (%) of the mixture of 5: 4: 5: 5: 86 and then sealed to 35 ℃ ~ It can be used that made by fermentation for 3 to 7 days at 40 ℃.

EM active liquids are a series of useful microorganisms that produce antioxidants, which are actively used in the medical field, and these microorganisms perform beneficial functions in various environments, synergistically synergize with each other, and have antioxidant ability. To increase.

In addition, the seaweeds, as is well known, such as calcium (Ca), magnesium (Mg), potassium (K), iron (Fe), phosphorus (P), manganese (Mn), zinc (Zn), iodine (I), etc. As a salty plant containing various minerals and containing more than 40% of dietary fiber, its pharmacological action is already well known.

The dietary fiber is a high-molecular carbohydrate that is not digested by human digestive enzymes and is excreted out of the body.It stays in the intestine for a long time and has a good effect on the bacteria in the intestine. The water absorption of a component can be raised.

4. Preparation of Ginseng Fruit Extract

The composition of ginseng fruit, which is enzymatically reacted and mixed with EM fermentation supernatant through the above three steps, may obtain ginseng fruit extract by hot water extraction or organic solvent extraction.

Into the purified water of 3-10 times the weight of the enzyme-reacted ginseng fruit composition in the above water extracted at 80 ~ 120 ℃ until the content of the purified water to 10 to 50%, filtered and concentrated under reduced pressure at 40 ~ 50 ℃ ginseng A fruit extract was obtained.

As an example of the organic solvent extract of the enzyme-reacted ginseng fruit, it is put in an organic solvent of 2 to 5 times the weight of the enzyme-reacted ginseng fruit composition and extracted for 5 hours to 48 hours at 60-75 ℃ and then filtered The organic solvent can be removed to obtain an extract of ginseng fruit.

It is preferable to use an alcohol solvent such as ethanol as the organic solvent.

The present invention includes a health supplement comprising a ginseng fruit extract rich in ginsenoside content prepared by the above-mentioned method, the health supplement may be provided in a liquid beverage formulation.

For example, the extract of ginseng fruit may be powdered using a method such as spray drying, and the powder may be provided in any one or more solid dosage forms selected from tablets, pills, powders, tablets, and capsules. have.

As described above, the ginseng fruit extract according to an embodiment of the present invention is steamed and dried to produce a metabolism of the powdered ginseng fruit powder by enzyme and enzyme half, and the enzyme-reactive ginseng containing abundant metabolism material By extracting the fruit composition mixed with mineral and dietary fiber-rich EM fermentation vinegar solution can be effectively absorbed ginsenosize in the intestine can maximize the pharmacological action of ginsenosides.

Claims (6)

A method of preparing ginseng fruit extract, comprising the steps of steaming ginseng fruit and drying and grinding the water content of ginseng fruit to 12 ± 3%; The pulverized ginseng fruit powder is dissolved in a water-soluble solvent or a solvent mixed with an aqueous solvent and an organic solvent to enzymatically react with one or two or more selected from alpha-galactosidase, pectinase, cellulase, and lactase. Steps; Method of producing a ginseng berry extract, characterized in that it comprises the step of extracting by mixing the enzyme (Effective Micro-organisms) fermentation supernatant to the enzyme-reacted composition. The method according to claim 1, wherein the enzyme reaction conditions are ginseng, characterized in that the reaction temperature 10 ~ 80 ℃, pH 2.0 ~ 8.0, substrate concentration 0.001 ~ 10% by weight, enzyme concentration 0.0001 ~ 10% by weight, reaction time 5 ~ 48 hours Method of preparing fruit extracts.
The method according to claim 1 or 2, wherein the water-soluble solvent is any one or more selected from water, acetic acid, phosphoric acid, citrate or citrate-phosphate buffer solution and the pH is adjusted to 2 ~ 8 range, ethanol as an organic solvent Alcohol solvent, such as acetonitrile, dioxane or dimethyl sulfoxide, characterized in that any one selected from ginseng fruit extract. The method of claim 1, wherein the extraction of ginseng fruit is added to purified water of 3 to 10 times the weight of the enzyme-reacted composition, and then added 10% by weight of the fermentation solution of EM (Effective Micro-organisms) to the volume of the first purified water Method of producing a ginseng fruit extract, characterized in that extracted until the first 10 to 50% of the volume of purified water. The method of claim 1, wherein the extraction of ginseng fruit is added to purified water of 3 to 10 times the weight of the enzyme-reacted composition, and then added 10% by weight of the fermentation solution of EM (Effective Micro-organisms) to the volume of the first purified water Method for producing a ginseng fruit extract, characterized in that extracted for 4 to 48 hours at 60 ℃ ~ 120 ℃. Claims Claims Health supplements containing the extract prepared by the method of claim 1.