KR101083524B1 - Process for manufacturing red ginseng korean sweets and cookies using red ginseng rice syrup - Google Patents

Abstract

PURPOSE: A producing method of Korean traditional cookies including red ginseng using grain syrup containing the red ginseng and rice is provided to improve the taste and functionality of the Korean traditional cookies. CONSTITUTION: A producing method of Korean traditional cookies including red ginseng comprises the following steps: washing and preprocessing ginseng; dipping glutinous rice in water, fermenting at 22-27 deg C for 3-7 days to obtain fermented glutinous rice, and dehydrating and crushing to obtain glutinous rice powder; adding 1-3wt% of soymilk into the glutinous rice powder, and pouring water into the mixture to obtain dough; punching the dough after steaming, and molding to obtain sheets; naturally drying the sheets, and secondly drying the sheets at 40-45 deg C for 12-16 hours; aging the sheet for 10-15 days at 12-18 deg C, and frying to obtain the fried sheets; mixing traditional grain syrup and a sugar solution to obtain grain syrup, and mixing the grain syrup with the preprocessed ginseng before boiling to obtain the grain syrup containing the red ginseng; and mixing the grain syrup containing the red ginseng and the traditional grain syrup, and coating the fried sheets with the mixture.

Description

Process for manufacturing red ginseng Korean sweets and cookies using red ginseng rice syrup}

The present invention relates to a method of manufacturing red ginseng confectionery, and more particularly, to a method of manufacturing red ginseng confection using red ginseng rice syrup.

Ginseng is divided into ginseng, white ginseng and red ginseng according to processing method. Fresh ginseng (水 蔘) is raw ginseng that is mined after 4-6 years of cultivation and contains 75% water. White ginseng is dried ginseng by removing the epidermis without steaming ginseng. Red ginseng (紅 蔘) is selected from 4 to 6 years old ginseng and steamed without peeling. It is dried pale yellow brown or light red brown ginseng that can be stored for longer than 10 years.

Red ginseng is not only able to store ginseng for a long time, but also has various physiologically active ingredients that are beneficial to our body during the steaming process. In the manufacturing process of red ginseng, the chemical composition is changed due to the partial molecular structure change by the thermal decomposition of saponin (ginsenoside), resulting in beneficial special ingredients. Maltol, ginsenoside Rg3, which is not included in ginseng or white ginseng, etc. , Rg2, Rh1 and other unique ingredients, such as maltol (Maltol) is anti-cancer and anti-aging function, ginsenoside is known as a biologically active ingredient with cancer cell proliferation inhibitory, antioxidant and anti-tumor function.

Red ginseng contains ginseng as a raw material, and ginseng contains a large amount of saponin substance called ginsenoside, and each of these ginsenosides improves symptoms of central nervous system such as anxiety, insomnia, depression, and depression in addition to nourishing tonic. Efficacy in improving intellectual performance by improving memory and memory, improve nonspecific bio-resistance against external harmful factors, normalize living body against physical, chemical, and biological external changes, enhance blood glucose resistance, and promote detoxification Ginseng because it has various pharmacological effects such as protecting liver damage and promoting liver regeneration, protecting cardiomyocytes and strengthening cardiac function, lowering blood cholesterol content, controlling blood pressure, and activating cancer cell metastasis and inhibiting the formation of resistance to anticancer drugs. Has been widely used as a herbal medicine since ancient times, but recently processed into a variety of health foods. This product has been prepared is consumed.

According to the manufacturing method, there are various kinds of Korean fruits, such as sweets (gangjeong), polyps, over flakes, ripe fruit, milk, sweets, malt jeongjeong, and malt, and thinly formed milk powders are fried in oil to fry puffed rice on the surface. There is a finger-shaped Gangjeong with colored Sanja and thinly sliced dried glutinous rice dough fried in oil and swelled.

In particular, when fried in oil during the manufacturing process of Korean confectionery, the rancidity of oil used during distribution or storage progresses, resulting in oily odor, and the preference decreases. There is a problem that occurs.

In order to solve the above problems, the present inventors have developed a manufacturing method of the red ginseng Hanwa containing the active ingredient of red ginseng in order to easily access the red ginseng having the above efficacy in our diet, and completed the present invention based on this. .

The main object of the present invention is to provide a method of manufacturing a red ginseng Korean confectionery having a high taste and functionality of the Korean confectionery by adding the useful ingredients of red ginseng and natural flavors unique to the red ginseng.

In addition, another object of the present invention is to provide a red ginseng confectionery prepared by the manufacturing method of the red ginseng.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

In the manufacturing method of the red ginseng Korean confection using red ginseng rice syrup of the present invention, ginseng is selected, washed and pretreated, glutinous rice is soaked in water and then fermented to prepare a glutinous rice fermented product, which is then dehydrated and ground to a glutinous rice powder. To prepare a step, kneading by adding water to the final moisture content of the glutinous rice powder to 15 to 25% to form a dough, by steaming the dough to prepare a steamed product, put it in a kneader After the stroke, to form a counter machine by forming a counter machine, the counter machine is dried, and then aged and fried to prepare a fried counter machine, mixed with the traditional syrup and sugar solution 1: 0.1 to 0.3 by weight To prepare the ginseng syrup prepared by the addition of 4 to 6: 1 to the weight of the pre-treated ginseng and then boiled to prepare the red ginseng rice syrup and the prepared red ginseng rice syrup Rice syrup is mixed at a ratio of 100 to 60%: 0 to 40% by weight, and then boiled until the sugar content is 78 Brix or more, and then evenly spread on the fried counterpart, followed by frying rice over the counterpart to prepare red ginseng Steps.

<Step 1> Glutinous Rice Powder Manufacturing Step

The glutinous rice is immersed in water and then fermented to produce a glutinous rice fermented product, and then dehydrated and ground to prepare glutinous rice powder. At this time, after immersing the glutinous rice in water, it is fermented for 3 to 7 days at 22 to 27 ℃ to prepare a glutinous rice fermented product, it is preferably dehydrated and then pulverized by a grinder.

<Second Step> Dough Formation Step

Kneading while adding water to the glutinous rice powder prepared in the first step to form a dough. When the dough is formed, it is preferable that the glutinous rice powder is added with water so as to have a final moisture content of about 15 to 25%, and then kneaded to form a dough. At this time, the soy water can be prepared by adding 1 to 3% by weight of the glutinous rice powder.

<Step 3> Counter-Production Stage

After steaming the dough of the second step to produce a steamed product, put it into a dough and beat it (beating with a bat, etc.), and then the counter machine (a piece made to make a round) to form a counter machine. At this time, the steamed product is preferably prepared by steaming the dough for 30 to 50 minutes using steam.

<Step 4> Fried Counter-Factor Manufacturing Step

After drying the counterpart of the third stage, it is aged and fried to prepare a fried counterpart. At this time, the counter group was first dried naturally for 10 to 12 hours, and then secondly dried in a 40 to 45 ° C. dryer for 12 to 16 hours to maintain a final moisture content of 14%, followed by 10 to 15 days at 12 to 18 ° C. After aging for a while, it is preferable to prepare the fried and fried counterpart.

<Step 5> red ginseng rice syrup

Red ginseng rice syrup is prepared by mixing traditional ginseng and sugar solution and then boiled by adding ginseng. At this time, the traditional crude syrup and the sugar solution is characterized in that 1: 0.1 to 0.3 by weight. Here, mixing the traditional jocheok and the sugar solution in a ratio of 1: 0.1 to 0.3 by weight adds the unique taste and aroma of the traditional chocheok to improve the taste and aroma of the red ginseng Hanga, the final product, and at the same time, adds the sweetness lacking to the traditional chocheok. To do this. When the traditional crude syrup and sugar solution are mixed at less than 1: 0.1 by weight, the sweetness of traditional syrup may not be sufficiently replenished, so the bitterness unique to red ginseng remains, so that consumers such as children and adolescents may refuse to consume it. In addition, when the traditional ginseng and the sugar solution is mixed in excess of 1: 0.3 by weight, the elderly or the elderly may refuse to consume due to the strong sweetness of the sugar solution. In addition, the traditional syrup is prepared by the traditional method, the manufacturing method of the traditional syrup is generally prepared in the art, the description thereof will be omitted.

The sugar solution is characterized by using any one or two or more of glucose, fructose, maltose, sucrose, lactose, xylitol. Preferably glucose is used as the sugar solution. As described above, a mixture of traditional syrup and sugar solution is called syrup syrup.

The crude ginseng syrup is added in a ratio of 1: 4 to 6 by weight to the ginseng that is selectively washed and pretreated. Here, adding the ginseng syrup to the ginseng 1: 4 to 6 by weight, the active ingredients of ginseng are smoothly extracted in the process of dissolving ginseng and ginseng syrup and turned into red ginseng by steaming to improve the taste and aroma of red ginseng To do so. If ginseng syrup is added less than 1: 4 to ginseng, the taste of red ginseng may decrease. If it is added more than 1: 6, ginseng syrup is added more than necessary to red ginseng The strong sweetness can reduce the inherent taste of red ginseng. Preferably, the red ginseng rice syrup may be prepared by boiling at least 78 Brix.

In this case, after adding the syrup, it is characterized in that it is boiled for 3 to 12 hours at 90 to 100 ℃. After adding crude syrup to ginseng, dozing at 90 to 100 ° C. for 3 to 12 hours softens the internal structure of ginseng by steaming to produce red ginseng and at the same time, the active ingredients unique to red ginseng smoothly to the syrup. To be extracted.

In particular, as added to the ginseng syrup to the ginseng as described above, as shown in Table 2, it can be seen that the ginsenoside Rg3, which is a saponin component not contained in white ginseng or ginseng, is contained in a large amount. This is the same as when manufacturing red ginseng by steaming ginseng, it can be seen that the ginseng is steamed and changed to red ginseng during the boiling process by adding crude syrup to the pretreated ginseng. At this time, after adding the syrup, it may not change from ginseng to red ginseng when boiled for less than 3 hours at less than 90 ℃. On the other hand, when it is sol over 12 hours at more than 100 ℃ to change the content of AF and AFG produced even if the ginseng to red ginseng may decrease significantly, there is a fear that carcinogens such as benzopyrene may be generated. As described above, the addition of the crude syrup to ginseng and the boiling process are carried out in accordance with the present invention, since a large amount of AF (Arginyl-fructose) and AFG (Arginyl-fructosyl-glucose) components, which are produced during the preparation of red ginseng, are produced in ginseng. Red ginseng rice syrup may be prepared. The manufacturing method of the present invention is different from the conventional method of manufacturing a traditional Korean confectionery using sugar, white syrup or ionic syrup, and the red ginseng in the confectionery by adhering the rice to the fried counterpart using red ginseng rice syrup Saponin, a representative active ingredient of ginsenosides, in particular Rg3, Rg2, Rh1 and Rh2 are contained so that the most effective saponin components can be used as much as possible to prevent various diseases, and at the same time prevent the rancidity that is the most troubled in circulation You can also get the effect.

<Stage 6> Red ginseng Hanwa manufacturing stage

On the fried counterpart prepared in the fourth step, the red ginseng rice syrup prepared in the fifth step is evenly applied, and then the whole rice is evenly buried to prepare the red ginseng confectionery. At this time, red ginseng rice syrup and traditional rice syrup are mixed at a ratio of 100 to 60%: 0 to 40% by weight to adjust the bitter taste of red ginseng hanja until the sugar content is over 78 Brix.

Hereinafter, the manufacturing method of the red ginseng Korean confectionery of the present invention will be described in more detail.

According to the red ginseng confectionery manufacturing method of the present invention by using the red ginseng rice syrup, it is possible to minimize the generation of harmful components due to rancidity of oil during the manufacturing of confectionery. In addition, in the art, unlike the preparation of traditional Korean confectionery using sugar, white syrup, or ionic syrup, red ginseng rice syrup made by boiling ginseng in crude syrup mixed with traditional syrup and sugar solution, And by controlling the strong sweetness of the sugar solution has the effect of improving the taste and health so that consumers can ingest without reluctance, ginseng is changed to red ginseng in the process of boiling red ginseng rice syrup to apply hanja dough and rice White ginseng powder, red ginseng extract or concentrate is added to the white syrup to be used, and red ginseng confectionery with improved functional and flavor can be prepared by adding more active ingredients and unique taste and aroma of red ginseng.

Figure 1 shows a process of the red ginseng Hanwa method of the present invention.
Figure 2 is a graph showing the results of the comparative experiments of the oxidation stability of the red ginseng and the conventional common confectionery by the manufacturing method of the present invention (control: general confectionery, Ginseng: red ginseng confectionery by the manufacturing method of the present invention).
Figure 3 shows the nNOS and eNOS expression results through the animal model according to Experimental Example 5 (BEG: black ginseng extract).
Figure 4 shows the results of nitric oxide production analysis through the animal model according to Experimental Example 5.
Figure 5 shows the cGMP level analysis results through the animal model according to Experimental Example 5.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example  1: According to the present invention Red Ginseng Han  Produce

(1) glutinous rice powder manufacturing

Glutinous rice was prepared by removing the foreign substance after selecting the glutinous rice varieties called 'Arang Hyangcheol' which is a suitable variety to strengthen. The glutinous rice was soaked, fermented for 3 days at a temperature of 25 ℃ to prepare a glutinous rice fermented product, and then dehydrated and milled three times to 80 mesh using a mill (rollermill) to prepare a glutinous rice powder.

(2) forming the dough

Water was added to the glutinous rice powder so that the final moisture content was about 20%, and then kneaded to form a dough.

(3) counter-forming

Put the formed dough in the rice cake base and steam it sufficiently for 30 minutes using steam, put the cooked dough into the kneading machine and knead at 75rpm, and apply the corn starch evenly so that the kneaded dough does not stick to the forming plate or roller. Then, the dough was thinly stretched and cut to a size of about 1 × 4 × 0.5 cm to prepare a counter machine.

(4) fried anti-counter manufacture

The molded counter-air was first dried naturally for 10 hours and then dried for 2 hours in a dryer (40 ° C.) for 12 hours to maintain a final moisture content of 14% or less. Then, the surface and internal water content of the counter was made uniform to improve the expansion of the counter, and the counter was placed in a plastic pack and sealed in a low temperature room at 15 ℃ for 10 days to improve the maturation of the glutinous rice dough. . Thereafter, to fry the aged counterpart, the first stage frying temperature was 160 ° C., and the second stage frying temperature was 180 ° C. to prepare the fried counterpart.

(5) Red ginseng rice syrup

Red ginseng rice syrup was prepared by mixing the ginseng and the sugar solution in ginseng and then boiled. Crude syrup was prepared by mixing the crude syrup and sugar (glucose) in a weight ratio of 1: 0.2. The red ginseng rice syrup was prepared by adding the crude syrup to a weight ratio of 1: 5 to ginseng, washed, and pretreated, and then boiled at 90 ° C. for 6 hours.

(6) red ginseng

Remove enough oil from the fried counterpart. At this time, 100% of red ginseng rice syrup was applied to the fried counterpart, and red ginseng was prepared by rounding the rice to be evenly spread.

Example  2: according to the present invention Red Ginseng Han  Produce

Prepared in the same manner as in Example 1, but when preparing red ginseng rice syrup, ginseng and syrup syrup was added in a weight ratio of 1: 4, and then boiled at 90 ° C. for 12 hours to prepare red ginseng rice syrup and red ginseng rice syrup Rice syrup was mixed and boiled at a ratio of 80:20 to weight, and then Korean red ginseng was prepared.

Experimental Example  1: Comparative Analysis of Saponins of Korean Red Ginseng Herbs According to the Invention

As a result of analyzing the irradiated pohnponin of the red ginseng Korean family of Example 1 prepared as described above and the red ginseng Korean family (Comparative Example 1) prepared by the conventional method and the conventional ginseng family (Comparative Example 2) Table 1 shows.

Sample types Red ginseng rice Request Comparative example  One Comparative example  2 Example  One Crude saponin ( mg / g) 18.92 0.56 0.49 0.98

Experimental Example  2: red ginseng Korean family according to the present invention Gin Senocide  comparison analysis

Analyzing 12 ginsenosides of the red ginseng Korean family of Example 1 prepared as described above and the red ginseng Korean family (Comparative Example 1) prepared by the conventional method and the ginseng Korean family (Comparative Example 2) prepared by the conventional method The results are shown in Table 2 below.

The amount of ginsenosides of each type was very small and difficult to compare, but the ginsenoside Rg3 of Example 1 was 15.826 mg / g, which was compared with that of Comparative Example 1 (7.563 mg / g) and Comparative Example 2 (1.088 mg / g). It can be seen that it contains more than 2 times and up to 15 times more than the products. This may be due to the fact that red ginseng rice syrup contains a large amount of ginsenoside Rg3. Ginsenoside Rg3 (Ginsenoside Rg3), which is known to inhibit cancer cell metastasis, inhibit platelet aggregation, and inhibit anticancer drugs, is a saponin component in red ginseng, which is hardly contained in ginseng or white ginseng, and according to the present invention. It can be seen that the ginseng component is changed to red ginseng in the process of preparing red ginseng rice syrup and the ginseng syrup and soaked in ginseng. The red ginseng family using red ginseng rice syrup may be seen as a functional red ginseng family enhanced with ginsenoside Rg3.

Test item (mg / kg) Red ginseng rice syrup Comparative Example 1 Comparative Example 2 Example 1 Ginsenoside Rg1 0 2.273 3.685 0 Ginsenoside re 2.771 5.944 6.355 0.518 Ginsenoside Rf 8.552 1.387 1.168 1.906 Ginsenoside Rg2 10.469 1.810 0.351 2.200 Ginsenoside Rh1 9.245 1.881 0 2.505 Ginsenoside Rb1 0 6.096 4.381 0.009 Ginsenoside Rc 0 4.942 3.025 0.033 Ginsenoside Rb2 0 8.398 4.643 0.152 Ginsenoside Rb3 0.206 1.063 0.535 0.033 Ginsenoside Rd 2.648 4.326 1.255 0.365 Ginsenoside Rg3 101.819 7.563 1.088 15.826 Ginsenoside Rh2 0 0 0.419 0.736

Experimental Example  3: Analysis of Nutritional Components of Red Ginseng Korean Fruit According to the Present Invention

Table 3 shows the results of analyzing the nutritional components of the red ginseng Korean confectionery prepared in Example 1 as described above.

Item calorie carbohydrate protein Fat salt Saturated fat trans fat Party cholesterol Analytical 419.16
kcal / 100g 75.86
g / 100g 2.02
g / 100g 11.96
g / 100g 20.47
g / 100g 1.58
g / 100g 0.03
g / 100g 30.86
g / 100g 0.56
g / 100g

As described above, the red ginseng Korean confectionery according to the present invention is added to the traditional sugar or starch syrup, and the red ginseng rice syrup is added to prepare the Korean confectionery. Can be.

Experimental Example  4: Comparative Experiment of Oxidative Stability of Korean Red Ginseng Roots According to the Present Invention

As a control of the existing general confectionery containing no ginseng components at all, the oxidation stability of the red ginseng confectionery prepared by the manufacturing method of the present invention was compared and tested as follows.

(1) Experimental material

The glutinous rice used in the experiment was Sinseonjong produced in Geumsan, Chungnam, Ginseng was 4 year old ginseng grown in Geumsan, Chungnam, soybean oil (D flow rate), 25% alcohol (S casting), and malt ion malt D flow rate).

(2) manufacturing process

The general Korean and Kangjeong used in this experiment were immersed in glutinous rice for 25 days by adding 25% alcohol and water, and then pulverized three times with 80 mesh using a grinder and then steamed at 85 ° C. for 15 minutes. At this time, the moisture was controlled only with soy water and the water content was about 48%. The steamed dough was crushed at 75rpm, cut into 1 × 4 × 0.5 cm, and the first drying was carried out at 10-12 hours in sun drying and the second drying at 40-45 ° C. in a drying room for 12 hours. The frying temperature was fried with soybean oil at 1 stage 150 캜 and 2 stage 180 캜. Korean red ginseng according to the present invention was prepared as in Example 1.

(3) Oxidation Stability Test Method

1) Measurement of AOM (Active Oxygen Method) using Rancimat

The oxidation degree of the extracted oil was measured by AOM using Rancimat 743 (Methrohm, Switzerland). After taking 3g of the extracted oil and oil into the reaction vessel, air was injected at a rate of 20ℓ / h at 116 ± 0.1 ℃, and the antioxidant activity was shown as the induction period automatically calculated according to the change of electrical conductivity.

2) Acid value measurement

1 g of extracted oil was added and 100 ml of ethyl ether-ethanol (2: 1) mixed solution was added thereto, and titrated with alcoholic 0.1N-KOH solution using 1% phenolphthalein as an indicator.

3) Peroxide value measurement

25 ml of acetic acid: chloroform (3: 2) mixture was added to 1 g of extracted oil, dissolved with 0.5 ml of saturated KI solution, shaken and left for 10 minutes, and 100 ml of distilled water was added. Titration with N Na ₂ S ₂ O ₃ solution.

4) Thiobarbituric acid measurement

3.0 g of the extracted oil is precisely taken into an Erlenmeyer flask, and 10 ml of benzene is added to dissolve the fats and oils. 10 ml of TBA reagent is added, shaken and left for 4 minutes, transferred to a separatory funnel, and left to separate into two layers, followed by 30 minutes in boiling water. Heated. After cooling, measured at 530 nm with a spectrophotometer, multiplied by 100, and expressed as a TBA value.

(4) Oxidation stability measurement results

1) Measurement of AOM (Active Oxygen Method) using Rancimat

As shown in Figure 2, it was found that the induction period of the red ginseng confectionery by the manufacturing method of the present invention was increased compared to the general confection. It was found that the red ginseng component contained in the red ginseng rice syrup was an antioxidant in the Korean family. In particular, if the Korean ginseng is added to the traditional food, the red ginseng component can be consumed as an active ingredient of red ginseng, thereby improving consumer health and maintaining oxidative stability due to the flavor of red ginseng.

2) Acid value measurement

The standard value of the acid value for the oil value determined in the food hygiene standard and the standard food standard standard is 2.0mg / g, as shown in Figure 2, the acid value of the general Korean fare soaring from 30 days and 60 in the red ginseng Korean It was found to be stable until work. In addition, the acid value of the red ginseng Korean medicinal herb according to the present invention showed much lower values than the general medicinal herb, indicating that it has an antioxidant effect.

3) Peroxide value measurement

As shown in FIG. 2, the peroxide value of the red ginseng and the common Korean confectionery according to the present invention reached 40 meq / kg in a storage period of 30 days, but the peroxide value of the common Korean confectionery increased rapidly as the storage period increased. On the other hand, since the storage period of the red ginseng confectionery according to the present invention was further increased, the red ginseng confectionery according to the present invention showed an effect of extending the storage period due to the antioxidant effect of red ginseng.

4) Thiobarbituric acid measurement

The TBA value represents the amount of malon aldehyde produced when the peroxide in the oil is subjected to high temperature treatment. As shown in FIG. 2, the TBA value of the red ginseng berry according to the present invention tended to be slightly lower than that of the common berry. This was judged to be due to the antioxidant effect of the active ingredient of red ginseng contained in the red ginseng Korean family according to the present invention.

Experimental Example  5: index component of red ginseng AF ( Arginyl - fructose ) And AFG ( Arginyl - fructosyl Test of Sexual Function Improvement Effect of -glucose)

When steamed and dried ginseng, the sugar and amino acids in it combine to produce a non-enzymatic browning reaction called Maillard reaction, which is the reaction between arginine and maltose, which account for 60-70% of free amino acids, which make up 2% of ginseng. Through this reaction, an amadori compound is produced, and the amadori compound thus produced includes AF and AFG. Arginine-fructose-glucose-bound arginine derivatives, AFGs, are the result of browning reactions and are known to be completely different amino acid derivatives from ginsenosides. It has been reported that red ginseng contains about 5.37%, and the form of glucose dropped here is AF.

In this experiment, the effects of AF and AFG on the erectile dysfunction of red ginseng were confirmed through animal experiments.

(1) Experimental method for preventing erectile dysfunction of AF and AFG through animal model

1) Breeding and diet of experimental animals

Male Sprague-Dawley (SD) rats, 8 weeks old, were purchased from Orient Co., Ltd. ^® (1.7 mg / kg / day), AFG (200 and 400 mg / kg / day), BGE (black ginseng extract, 400 mg / kg / day). Oral administration was divided into two sessions, morning and afternoon, for 7 days, and dietary intake was measured at a time of 9-10 am daily. The aviary was controlled by artificial lighting to adjust the lighting time from 8 am to 8 pm for 12 hours, and kept the room temperature at 20 ± 3 ℃. Water was used as purified drinking water, and feed was supplied with Samyang Feed. The feed and water supply were not restricted and were provided daily at a time of 9-10 am.

2) collection of tissue

The animals fasted 12 hours after the end of the breeding period were anesthetized with 4% hydrochloride, and the lower abdomen was opened. The extracted penile tissues were removed with urethra and washed with PBS (pH 7.2) to remove blood. The blood removed tissues were rapidly frozen with liquid nitrogen and stored at -70 ° C. The collected tissue was stored at -70 ℃ until use.

3) Expression of nNOS and eNOS using Immuno blot

Quickly crush the tissue while pouring liquid nitrogen, 50 mM Tris-HCl, 1% NP-40, 0.25% sodium deoxycholate, 150 mM NaCl, 1 mM EDTA, 1 mM PMSF, 1 mM sodium orthovanadate, 1 mM NaF, 1 mg Protein was extracted with RIPA lysis buffer (pH 7.4) containing / mL aprotinin, 1 mg / mL leupeptin, and 1 mg / mL pepstatin. The extracted protein was quantified using a bio-rad protein assay kit, and 30 and 40 μg of protein was separated from 8% acrylamide gel using SDS-PAGE for 2 hours, transferred to nitrocelluloase membrane, and blocked using 2% BSA. It was. After reacting with protein primary antibodies (nNOS-1: 1000, eNOS-1: 500) for 12 hours at 4 ℃ and washed with TBST (pH 8.0) for 1 hour 30 minutes at 15 minutes intervals. After reacting with a secondary antibody (rabbit 1: 30000, mouse 1: 15000) for 1 hour at room temperature, the cells were washed with TBST (pH 8.0) for 1 hour and 30 minutes at 15 minutes interval, and then exposed to chemiluminescent HRP substrate (ECL). It was measured by an image analyzer (Ras-4000 mini; Fujifilm, Japan) and the density of the expressed protein was analyzed using a multi gauge 3.1 (Fujifilm, Japan) program.

4) Production of Nitric Oxide

Rapidly crush the tissue with liquid nitrogen and pour in 500 μL of 20 mM Tris-HCl buffer (pH 7.2) containing 5 μM FMN, 0.1 mM NADPH, 20 μM BH ₄ , 5 mM MgCl ₂ and 10 mM arginine and DMSO. 20 μM of dissolved DAF-FM was mixed and reacted at 37 ° C. for 15 minutes, followed by centrifugation at 10,000 g for 5 minutes, and the supernatant was used for analysis. 200 μL of the supernatant was measured using a fluorescence reader (TECAN Trading AG, Switzerland) to measure the fluorescence intensity of DAF at excitation wavelength 485 nm and emission wavelength 535 nm.

5) cGMP level

The tissue was quickly crushed while pouring liquid nitrogen, and 20 μM zaprinast dissolved in 20 mM Tris-HCl buffer (pH 7.2) containing 0.1 mM CaCl ₂ was treated at 37 ° C. for 2 hours. Then 500 μL of 20 mM containing 5 μM FMN, 0.1 mM NADPH, 20 μM BH ₄ , 5 mM MgCl ₂ , 5 mM GTP, 1 mM 3-isobutyl-1-methylxanthine, 0.75 mM DL-dithiothreitol and 10 mM arginine Tris-HCl buffer (pH 7.2) was reacted at 37 ° C. for 15 minutes, and then centrifuge at 10,000 g for 5 minutes to use the supernatant for analysis. Standard curves were prepared using cGMP at 0.8-50 pM, and cGMP concentrations were measured using cGMP ELISA kit of assay designs.

(2) Analysis result of erectile dysfunction prevention

1) nNOS and eNOS expression analysis results

The result of measuring the expression of nNOS and eNOS by separating the cavernous tissue of the experimental animal is shown in FIG. AFG was found to increase the expression of nNOS and eNOS concentration-dependently at 200 and 400 μg / kg administration. For nNOS, expression increased in the order of AFG (400 μg / kg)> BGE (black ginseng extract)> Viagra ^® > AFG (200 μg / kg), eNOS showed AFG (400 μg / kg)> AFG (200 μg / kg) )> BGE (black ginseng extract)> Viagra ^® increased expression. This result suggests that AFG can increase the production of NO by increasing the expression of eNOS and nNOS. In addition, Viagra ^® , which is known as an erectile dysfunction treatment agent, does not increase NOS. It is estimated that Viagra ^® does not significantly affect NOS as it is known to selectively inhibit and block PGE-5. AFG is considered a good dietary supplement that can prevent erectile dysfunction through the expression of eNOS and nNOS.

2) Nitrogen oxide production analysis result

The results of analysis of NO production in the cavernous tissue of the experimental animals are shown in FIG. 4. AFG increased NO production in a dose dependent manner at 200 and 400 μg / kg doses. Expression of eNOS gave similar results to NO production. From these results, it can be seen that eNOS expressed in endothelial cells by AFG contributed positively to NO production.

3) cGMP level analysis

As shown in FIG. 5, the group administered Viagra ^® was found to have increased cGMP concentration by about 18 times more than the control group due to inhibition of PDE-5. AFG increased cGMP concentration-dependently at 200 and 400 μm, and AFG of 400 μm increased cGMP concentration 6-fold compared to the control group. Here, while that is why the cGMP production is more than twice the difference between AFG and Viagra ^®, I have Viagra ^® is a cGMP produced by artificially blocking the PDE-5 generation step maintaining an erection by allowing remained in long-term corpus cavernosum, AFG is eNOS And increase NO production by nNOS and then activate sGC to convert GTP to cGMP, and even after cGMP occurs, PDE-5 is produced to lower overall levels of cGMP while promoting overall activity to regulate erection. It is interpreted because. In conclusion, eNOS and nNOS with increased expression by AFG are responsible for increasing NO production, and increased NO enters cavernous smooth muscle cells and activates sGC to increase the level of cGMP.

AFG, which is a natural material that can alleviate and compensate for the side effects of Viagra ^® , such as blood pressure drop when taken with other medicines such as heart disease drugs, has a superior function of enhancing enzyme activity such as eNOS as a mechanism of action different from Viagra ^®. Browning materials such as red ginseng may be an alternative.

As described above in detail specific parts of the present invention, it is apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

Ginseng is screened, washed and pre-treated, the glutinous rice is soaked in water and then fermented to produce a glutinous rice fermented product and then dehydrated and milled to prepare a glutinous rice powder (first step);
Adding 1 to 3% of the soybean water to the glutinous rice powder to the glutinous rice powder and kneading by adding water so that the final moisture content is 15 to 25% (second step);
Preparing a steamed product by steaming the dough, putting it in a dough machine, and then preparing a counter machine by forming a counter machine (third step);
Drying the counterpart, then aging and frying with oil to prepare a fried counterpart (fourth step);
After adding the crude syrup prepared by mixing the traditional crude syrup and the sugar solution in a ratio of 1: 0.1 to 0.3 by weight to the pretreated ginseng in a ratio of 4 to 6: 1 by weight, it was boiled at 90 to 100 ° C. for 3 to 12 hours and 78 Brix or more. Preparing a red ginseng rice syrup (5th step); And
The prepared red ginseng rice syrup and traditional rice syrup are mixed at a ratio of 100 to 60%: 0 to 40% by weight, and then boiled until the sugar content is 78 Brix or more, and then evenly buried in the fried counterpart, Method for producing red ginseng Korean confection using red ginseng rice syrup, comprising the steps of preparing red ginseng confectionery buried with rice.
The method of claim 1,
When manufacturing the glutinous rice powder in the first step, after immersing the glutinous rice in water, fermented for 3 to 7 days at 22 to 27 ℃ to prepare the glutinous rice fermented product, it is dehydrated and then pulverized by grinding A method of preparing red ginseng Korean fruit using red ginseng rice syrup.
The method of claim 1,
In the preparation of the fried counterpart of the fourth step, the counterpart is naturally dried for 10 to 12 hours first, and then secondly dried at 40 to 45 ° C. for 12 to 16 hours to maintain a final water content of 14%, followed by 12 to After ripening for 10 to 15 days at 18 ℃, a method of manufacturing red ginseng Korean confection using red ginseng rice syrup, characterized in that to prepare a fried counter-fry.
delete The method of claim 1,
In the fifth step, the sugar solution is a method of producing red ginseng Korean confection using red ginseng rice syrup, characterized in that any one or two or more of glucose, fructose, maltose, sucrose, lactose and xylitol are used in combination.
Red ginseng Han family prepared by the method of any one of claims 1 to 3.

Images