KR101061258B1 - Shredding Method of Ginseng Powder to Improve Ginsenoside Extraction Efficiency - Google Patents

Shredding Method of Ginseng Powder to Improve Ginsenoside Extraction Efficiency Download PDF

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KR101061258B1
KR101061258B1 KR1020080046885A KR20080046885A KR101061258B1 KR 101061258 B1 KR101061258 B1 KR 101061258B1 KR 1020080046885 A KR1020080046885 A KR 1020080046885A KR 20080046885 A KR20080046885 A KR 20080046885A KR 101061258 B1 KR101061258 B1 KR 101061258B1
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ginseng
powder
temperature
crushing
ginseng powder
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KR20090120861A (en
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엄석현
강위수
조동하
정연호
이강열
쿠말 기머리 아말
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강원대학교산학협력단
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

Abstract

본 발명은 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되도록 파쇄하는 방법에 관한 것으로서, 일반 조파쇄 방법에 비해 새로운 진세노사이드가 추출되고, 특정 진세노사이드의 경우는 그 함량이 높게 나타나는 효과가 발휘된다. The present invention relates to a method of crushing ginseng to a diameter of 10 ㎛ or less at a temperature of 30 ~ -196 ℃, new ginsenoside is extracted compared to the general crude crushing method, the content of a particular ginsenoside This high effect is exhibited.

냉각, 미세파쇄, 인삼, 진세노사이드 Cooling, fine crushing, ginseng, ginsenoside

Description

진세노사이드 추출 효율 향상을 위한 인삼의 미세분말화 공정{Micro-crushing process of ginseng for enhancement of ginsenoside extracting efficiency}Micro-crushing process of ginseng for enhancement of ginsenoside extracting efficiency

본 발명은 인삼의 파쇄 방법에 관한 것으로, 더욱 상세하게는 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되도록 파쇄하여 진세노사이드의 추출 효율을 향상시키는 방법에 관한 것이다. The present invention relates to a method of crushing ginseng, and more particularly, to a method for improving the extraction efficiency of ginsenosides by crushing ginseng to a diameter of 10 ㎛ or less at a temperature condition of 30 ~ -196 ℃.

인삼(Panax Ginseng)은 식물 분류학상 오가피과(Panax)의 인삼속에 속하는 다년생 숙근초로서 지구상에 약 11종이 알려져 있는데, 동양에서 오랫동안 보혈강장제로 이용해 온 약초로 다량의 사포닌이 함유되어 있다. 인삼은 보통 4∼6년간 재배한 후 캐내는데, 가공방법에 따라 캐낸 후 가공을 하지 아니한 수삼, 수삼의 1차 가공품인 백삼 및 홍삼으로 분류된다. Panax ginseng Ginseng ) is a perennial root of Panax ginseng in the genus of plant taxonomy. It is known about 11 species on earth. Ginseng is usually harvested after 4-6 years of cultivation. Depending on the processing method, ginseng is untreated and classified into white ginseng, red ginseng and red ginseng.

수삼은 수분 함량이 75% 내외로서 장기간 보존이 어려운데, 4년근 이상의 수삼을 원료로 하여 수분함량이 12% 이하가 되도록 건조한 백삼이 개발되었고, 수삼 을 증숙하거나 또는 여타의 방법으로 수삼의 전분을 호화시켜 건조함으로써 붉은 빛깔이 나게 가공한 홍삼이 개발되었다. 홍삼에는 진세노사이드(Ginsenoside)라 불리는 사포닌이 다량 함유되어 있고, 노화억제 물질인 페놀성 화합물과 말톨 성분, 사포닌 등과 같은 물질이 증숙 과정에서 생성되어 함유되어 있다. Fresh ginseng has a 75% moisture content and is difficult to be stored for a long time.Dry white ginseng has been developed using raw ginsengs of more than 4 years so that the water content is less than 12%. Steamed ginseng or other methods of gelatinizing starch Red ginseng was developed to be reddish by drying. Red ginseng contains a large amount of saponin called Ginsenoside, and phenolic compounds, which are anti-aging substances, and substances such as maltol component and saponin are produced during steaming.

그런데, 홍삼을 만들기 위해서는 고온에서 장시간 동안 인삼을 처리해야하므로, 단시간 내에 인삼을 가공할 수 있는 기술의 개발이 경제적인 측면에서 요구되고 있다. However, in order to make red ginseng, it is necessary to process ginseng for a long time at a high temperature, so development of a technology capable of processing ginseng in a short time is required in economic terms.

이에 본 발명은 새로운 형태의 인삼 가공 방법을 개발하여 제공하는데 그 목적이 있다. Therefore, the present invention is to develop and provide a new type of ginseng processing method.

상기 목적을 달성하기 위하여 본 발명은, 인삼을 30 ~ -196℃의 온도 조건에서 직경 10 ㎛ 이하가 되도록 파쇄하는 것을 특징으로 하는 인삼 분말의 파쇄 방법 및 이 방법에 의해 파쇄된 인삼 분말을 제공한다. In order to achieve the above object, the present invention provides a method for crushing ginseng powder and ginseng powder crushed by the method, characterized in that the ginseng is crushed to a diameter of 10 ㎛ or less at a temperature of 30 ~ -196 ℃ .

한편, 본 발명에 있어 인삼 분말은 바람직하게 전체 분말 중 50%의 평균 입도가 1.3 ㎛ 이하인 것이 좋다. On the other hand, the ginseng powder in the present invention preferably 50% of the average particle size of the total powder is preferably 1.3 ㎛ or less.

한편, 본 발명에 있어서, 30 ~ -196℃의 온도 조건은 분쇄 실린더의 온도를 30 ~ -196℃가 되게 함으로써 달성될 수 있으나, 30 ~ -196℃로 온도를 낮출 수 있는 부재를 인삼과 함께 혼합함으로써 달성될 수도 있다. 30 ~ -196℃로 온도를 낮출 수 있는 부재는 일 예로 드라이아이스 또는 액체 질소가 사용될 수 있다. On the other hand, in the present invention, the temperature condition of 30 ~ -196 ℃ can be achieved by bringing the temperature of the grinding cylinder to 30 ~ -196 ℃, but with a ginseng member that can lower the temperature to 30 ~ -196 ℃ It may also be achieved by mixing. For example, dry ice or liquid nitrogen may be used as a member capable of lowering the temperature to 30 to -196 ° C.

이때, 드라이아이스 또는 액체 질소는 바람직하게 인삼 중량 대비 0.5~1.5배 중량만큼 첨가하는 것이 좋다. 드라이아이스 또는 액체 질소의 양이 너무 적으면, 온도를 낮추는데 시간이 오래 걸려 경제적으로 바람직하지 못하고, 양이 너무 많으면, 급속한 온도 변화로 인해 인삼의 조직이 손상될 수 있기 때문이다.At this time, the dry ice or liquid nitrogen is preferably added by 0.5 to 1.5 times the weight relative to the ginseng weight. If the amount of dry ice or liquid nitrogen is too small, it takes a long time to lower the temperature economically undesirable, if too large, rapid temperature change can damage the tissue of ginseng.

본 발명의 인삼 분말 파쇄 방법은 일반적 조파쇄 방법에 비해 새로운 진세노사이드가 추출되고, 특정 진세노사이드의 경우는 그 함량이 높게 나타나는 효과가 발휘된다. In the ginseng powder crushing method of the present invention, a new ginsenoside is extracted, and in the case of a specific ginsenoside, the content is higher than that of the general crude crushing method.

이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니다. Hereinafter, the content of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples.

실시예Example 1: 본 발명의 방법에 의한 분쇄 적용 예 1: Example of grinding by the method of the present invention

인삼 분말은 다양한 분야에서 이용되고 있는데, 용매를 이용하여 추출한 후 각종 식품으로의 이용되고, 분말 및 분말한 후 환 모양으로 제조되어 섭취되고 있다. Ginseng powder is used in a variety of fields, and extracted with a solvent is used in various foods, and the powder and powder is prepared in a ring shape and consumed.

한편, 인삼의 유효성분인 진세노사이드는 종류에 따라 다양한 효능을 나타내는 것으로 알려져 있는데, 당이 결합된 진세노사이드는 인삼 가공 시 열처리나 효소의 작용 및 산 처리에 의해 탈당이 이뤄져 다른 효능을 보이는 진세노사이드로 전환된다. On the other hand, ginsenoside, an active ingredient of ginseng, is known to show a variety of efficacy, depending on the type, ginsenosides sugar is coupled to deglyse by heat treatment or enzyme action and acid treatment when processing ginseng shows different efficacy Is converted to ginsenosides.

본 실시예에서는 인삼의 12가지 진세노사이드를 대상으로 하여 본 발명의 방법을 적용하였을 때 용출량이 어떻게 변화되는지를 관찰하였다. In this example, it was observed how the amount of elution changes when the method of the present invention is applied to 12 ginsenosides of ginseng.

인삼 분말 제조시 입자의 크기는 유효성분의 용출량에 영향을 줄 것이라는 가정 하에 조파쇄와 미세파쇄를 하였다. 조파쇄(G.R.rough)는 인삼분말의 직경이 10~1000 ㎛의 범위를 가졌고(도 1 참조), 미세파쇄는 10 ㎛ 이하의 범위를 나타내었다(도 2 내지 5 참조). In ginseng powder preparation, coarse and fine crushing were performed under the assumption that the particle size would affect the elution amount of the active ingredient. Rough crushing (G.R.rough) had a diameter of the ginseng powder ranged from 10 to 1000 ㎛ (see Figure 1), and fine crushed showed a range of 10 ㎛ or less (see Figures 2 to 5).

한편, 미세파쇄시에는 온도 조건을 다양하게 조절하여 파쇄 공정을 수행하였는데, 냉매를 사용하지 않고 30℃에서 추출한 것(G.R.A), -20℃로 분쇄 실린더를 냉각한 것(G.R.E), 드라이아이스를 인삼과 1 대 1 중량비로 섞어 분쇄한 것(G.R.I), 액체질소를 인삼과 1 대 1 중량비로 섞어 분쇄한 것(G.R.M)으로 나눠 파쇄하였다. (도 2 내지 5 참조) On the other hand, when finely crushed, the crushing process was performed by variously controlling the temperature conditions, which was extracted at 30 ° C without using a refrigerant (GRA), the grinding cylinder was cooled to -20 ° C (GRE), and dry ice. Ginseng was mixed and ground in a 1 to 1 weight ratio (GRI), liquid nitrogen was mixed and ground into a powder (GRM) in a 1 to 1 weight ratio and crushed. (See Figures 2-5)

파쇄한 후, 각각의 샘플 2g씩을 취한 후, 섭취할 때 인간의 체온과 유사한 37℃의 온도에서 멸균 증류수를 이용하여 용매 추출한 것(하기 표 1)과 사람 위의 산도인 HCl (pH=2~2.5) 수용액을 이용하여 추출한 경우(하기 표 2)로 나눠, 각각 에틸아세테이트용매로 분획한 후, 용매층을 제거하고, 수포화 부탄올을 이용해 분획하였다. 부탄올 층에서 용매는 감압 증발시킨 후 남아있는 추출시료를 가지고 12가지 진세노사이드(Re, Rg1, Rf, Rb1, Rc, Rg2, Rh1, Rb2, Rb3, Rd, Rg3, Rh2)들을 HPLC 분석을 통해 정량화한 후 각각 비교하였다. After crushing, 2 g of each sample was taken, followed by solvent extraction using sterile distilled water at a temperature of 37 ° C. similar to human body temperature when ingested (Table 1 below) and HCl (pH = 2 ~) 2.5) When extracted with an aqueous solution (Table 2), divided into ethyl acetate solvent, each was separated, the solvent layer was removed, and fractionated with saturated butanol. The solvent in the butanol layer was evaporated under reduced pressure, and the remaining ginsenosides (Re, Rg1, Rf, Rb1, Rc, Rg2, Rh1, Rb2, Rb3, Rd, Rg3, Rh2) were analyzed by HPLC. Each was quantified and compared.

그 결과는 표 1 및 표 2와 같았다. The results were as in Table 1 and Table 2.

인삼의 조파쇄와 미세파쇄시 냉매 별 물 추출물의 12가지 진세노사이드의 함량 (37℃)Contents of 12 Ginsenosides of Water Extracts by Refrigerant during Crude and Microcrushing of Ginseng (37 ℃) 함량 (mg/g powder)Content (mg / g powder) 진세노사이드Gin Senocide G.R.roughG.R.rough G.R.AG.R.A G.R.EG.R.E G.R.IG.R.I G.R.MG.R.M ReRe 1.527 1.527 5.574 5.574 5.332 5.332 6.987 6.987 5.631 5.631 Rg1Rg1 1.956 1.956 3.099 3.099 3.307 3.307 3.937 3.937 3.192 3.192 RfRf 0.434 0.434 1.022 1.022 1.040 1.040 1.372 1.372 1.057 1.057 Rb1Rb1 0.841 0.841 3.316 3.316 3.518 3.518 4.545 4.545 3.844 3.844 RcRc 0.437 0.437 2.328 2.328 2.383 2.383 3.828 3.828 2.649 2.649 Rg2Rg2 0.072 0.072 0.430 0.430 0.263 0.263 0.959 0.959 0.291 0.291 Rh1Rh1 0.025 0.025 0.000 0.000 0.374 0.374 0.369 0.369 0.454 0.454 Rb2Rb2 0.294 0.294 2.776 2.776 1.861 1.861 2.459 2.459 2.051 2.051 Rb3Rb3 0.118 0.118 2.577 2.577 1.565 1.565 1.486 1.486 1.673 1.673 RdRd 0.695 0.695 1.040 1.040 0.712 0.712 0.893 0.893 0.723 0.723 Rg3Rg3 0.207 0.207 0.350 0.350 0.271 0.271 0.360 0.360 0.330 0.330 Rh2Rh2 0.000 0.000 0.008 0.008 0.000 0.000 0.031 0.031 0.000 0.000

인삼의 미세파쇄시 냉매 별 산 처리 추출물의 12가지 진세노사이드의 함량(37℃).The contents of 12 ginsenosides of acid-treated extracts by refrigerant (37 ℃) during the fine crushing of ginseng. 함량 (content ( mgmg /g / g powderpowder )) 진세노사이드Gin Senocide G.R.roughG.R.rough G.R.AG.R.A G.R.EG.R.E G.R.IG.R.I G.R.MG.R.M ReRe 0.014 0.014 0.220 0.220 0.358 0.358 0.223 0.223 0.261 0.261 Rg1Rg1 0.033 0.033 0.189 0.189 0.204 0.204 0.200 0.200 0.221 0.221 RfRf 0.373 0.373 0.615 0.615 0.732 0.732 0.804 0.804 0.817 0.817 Rb1Rb1 0.230 0.230 1.430 1.430 1.457 1.457 1.667 1.667 1.723 1.723 RcRc 0.000 0.000 0.794 0.794 0.440 0.440 0.861 0.861 0.870 0.870 Rg2Rg2 0.266 0.266 0.475 0.475 0.645 0.645 0.761 0.761 0.780 0.780 Rh1Rh1 0.257 0.257 0.530 0.530 0.715 0.715 0.796 0.796 0.797 0.797 Rb2Rb2 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 0.000 Rb3Rb3 0.000 0.000 0.471 0.471 0.714 0.714 0.801 0.801 0.846 0.846 RdRd 0.171 0.171 0.727 0.727 0.822 0.822 0.872 0.872 0.937 0.937 Rg3Rg3 0.000 0.000 0.211 0.211 0.208 0.208 0.217 0.217 0.226 0.226 Rh2Rh2 0.011 0.011 0.234 0.234 0.371 0.371 0.528 0.528 0.614 0.614

실험 결과, 미세파쇄 분말(직경 10 ㎛ 이하의 입자 크기로서, 50% 입자의 평균 크기는 직경 0.8~0.9 ㎛)과 조파쇄 분말(직경 10~1000 ㎛의 범위의 입자 크기로서, 50% 입도의 평균 크기는 직경 236 μm 내외)의 물 추출물의 진세노사이드 비교에서 측정된 대부분의 진세노사이드는 미세파쇄 분말에서 현저하게 높은 함량을 나타내었다. The results showed that the finely crushed powder (particle size of 10 μm or less in diameter, the average size of 50% particles was 0.8-0.9 μm in diameter) and the coarse crushed powder (particle size in the range of 10-1000 μm in diameter, 50% particle size Most ginsenosides measured in the ginsenoside comparison of water extracts with an average size of about 236 μm in diameter showed a markedly high content in the finely divided powder.

한편, 냉매 이용 별 물 추출물의 진세노사이드의 함량은 드라이아이스를 이용한 미세분말 제조에서 가장 높은 용출 결과를 나타내었다. 특히 Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3, Rh2는 각 처리구들 중 드라이아이스를 이용한 냉매 (G.R.I)에서 가장 높은 용출량을 보였다. On the other hand, the content of ginsenosides of the water extract for each refrigerant use showed the highest elution result in the preparation of fine powder using dry ice. In particular, Re, Rg1, Rf, Rb1, Rc, Rg2, Rg3, Rh2 showed the highest elution amount in the refrigerant (G.R.I) using dry ice among the treatment groups.

Rh1은 액체 질소를 이용한 냉매 (G.R.M)에서 가장 높은 용출량을 보였다. Rb2, Rb3와 Rd는 냉매를 사용하지 않은 (G.R.A) 미세 분말에서 가장 높은 함량을 나타내었다.Rh1 showed the highest leaching amount in the refrigerant (G.R.M) using liquid nitrogen. Rb2, Rb3 and Rd showed the highest content in (G.R.A) fine powder without refrigerant.

한편, 산 처리군의 경우에는 진세노사이드 Rh2 성분이 드라이아이스, 액체 질소를 이용한 분쇄에서 높게 증가 되었는데, 이는 조파쇄에서 산처리 후 생성된 Rh2 양보다 50배 이상 높았다.On the other hand, in the acid treatment group, the ginsenoside Rh2 component was increased in the crushing using dry ice and liquid nitrogen, which was more than 50 times higher than the amount of Rh2 generated after the acid treatment in the rough fracture.

한편, 초미세 분쇄된 인삼 분말은 인간에 섭취 시 위액의 강산(pH=2)에 의해 소화될 때 본 발명에서 측정된 12가지 진세노사이드 중 Rb2를 제외한 모든 진세노사이드의 양이 조파쇄에 비해 높게 나타났다. On the other hand, the ultra fine pulverized ginseng powder is digested by the strong acid (pH = 2) of gastric juice when ingested in humans, and among the 12 ginsenosides measured in the present invention, the amount of all ginsenosides except Rb2 is added to the crude crushing. It was higher than that.

이에 본 발명을 이용하면, 특정 진세노사이드의 용출량이 높은 인삼 분말을 수득할 수 있고, 이는 궁극적으로 기능성 인삼가공제품의 제조에 사용될 수 있을 것이라고 결론 내릴 수 있었다. Thus, using the present invention, it was concluded that ginseng powder having a high elution amount of a specific ginsenoside could be obtained, which could ultimately be used for the production of a functional ginseng processed product.

도 1은 조파쇄(G.R.rough)의 입도 분석 결과이다.1 is a result of particle size analysis of rough fracture (G.R.rough).

도 2는 냉각하지 않은(상온) 미세파쇄(G.R.A)의 입도 분석 결과이다.2 is a particle size analysis result of uncooled (room temperature) microfracture (G.R.A).

도 3은 분쇄 실린더를 -20℃로 냉각한 미세파쇄(G.R.E)의 입도 분석 결과이다.3 is a particle size analysis result of the fine crushing (G.R.E) of cooling the grinding cylinder to -20 ℃.

도 4는 드라이아이스를 첨가해서 냉각한 미세파쇄(G.R.I)의 입도 분석 결과이다.4 is a particle size analysis result of fine crushed (G.R.I) cooled by the addition of dry ice.

도 5는 액체 질소를 첨가해서 냉각한 미세파쇄(G.R.M)의 입도 분석 결과이다. 5 is a particle size analysis result of fine crushed (G.R.M) cooled by the addition of liquid nitrogen.

Claims (6)

인삼을 30 ~ -196℃의 온도 조건에서, 직경이 10 ㎛ 이하가 되며, 전체 분말 중 50%의 평균 입도가 1.3 ㎛ 이하가 되도록 파쇄하는 것을 특징으로 하는 인삼 분말의 파쇄 방법Ginseng is shredded to a diameter of 10 ㎛ or less at a temperature of 30 ~ -196 ℃, 50% average particle size of the total powder 1.3 ㎛ or less 삭제delete 제1항에 있어서, The method of claim 1, 30 ~ -196℃의 온도 조건은,The temperature condition of 30-196 degreeC is 분쇄 실린더의 온도를 30 ~ -196℃가 되도록 조절하거나, 30 ~ -196℃로 온도를 낮출 수 있는 부재를 인삼과 함께 혼합함으로써 달성되는 것을 특징으로 하는 인삼 분말의 파쇄 방법Method of crushing ginseng powder, which is achieved by adjusting the temperature of the grinding cylinder to 30 ~ -196 ℃, or by mixing with ginseng a member capable of lowering the temperature to 30 ~ -196 ℃ 제3항에 있어서,The method of claim 3, 30 ~ -196℃로 온도를 낮출 수 있는 부재는,The member which can lower temperature to 30-196 degrees Celsius, 드라이아이스 또는 액체 질소인 것을 특징으로 하는 인삼 분말의 파쇄 방법Shredding method of ginseng powder, characterized in that dry ice or liquid nitrogen 제4항에 있어서,5. The method of claim 4, 드라이아이스 또는 액체 질소는, Dry ice or liquid nitrogen, 인삼 중량 대비 0.5~1.5배 중량만큼 첨가하는 것을 특징으로 하는 인삼 분말의 파쇄 방법Shredding method of ginseng powder, characterized in that added by 0.5 to 1.5 times the weight of ginseng weight 제1항의 방법에 의해 파쇄된 인삼 분말 Ginseng powder crushed by the method of claim 1
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