KR101093062B1 - red ginseng residues fermented materials and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method of using the red ginseng bak as a by-product after the red ginseng extract manufacturing process, and relates to a red ginseng fermented product containing various enzymes including viscous by fermenting the red ginseng.

Description

Red ginseng residues fermented materials and manufacturing method

The present invention relates to a method of utilizing red ginseng bak by-product after the red ginseng extract manufacturing process, by fermenting red ginseng bak by Bacillus sp. Bacillus sp. It relates to a method of producing red ginseng fermented product containing the functionality.

Red ginseng refers to steaming or swelling ginseng or gelatinizing starch of ginseng by other means.

Korean ginseng has been spotlighted as an elixir since it was recognized as having a great effect of preventing and treating various diseases in the East and maintaining health, and has been widely used in oriental medicine, folk medicine, and food ingredients. In recent years, food studies have gradually expanded from food-related foods or natural plants for the purpose of preventing cancer or preventing cancer. Ginseng polysaccharides are known to contain about 20-30% starch, 21 kinds, such as Panaxan AU, a hypoglycemic component, and fraction PG-5-1 (protein-containing polysaccharide) which separates bioprotective activator from hot water extract. In addition, there are anti-complement active polysaccharides.

Red ginseng is known to have sedative and excitatory effects on the central nervous system, and is effective in preventing hypertension and arteriosclerosis by acting on the circulatory system. Acidic polysaccharides contained in red ginseng are pectin-like substances with molecular weight of 34,600 da Is a galacturonic acid (α-1,4 link-age) and a heteropolysaccharide composed of rhamnose, glucose and arabinose. The method of separating and quantifying the acidic polysaccharide having such activity from ginseng is complicated and time consuming, and thus, a simple, rapid and accurate method of quantitative research has been reported.

By-product of red ginseng extract, red ginseng gourd is rich in dietary fiber and contains some ingredients and flavors of red ginseng. However, there is a lack of means for ingestion and the like using red ginseng meal. In addition, in order to provide good ingredients of red ginseng through cosmetics, there is also a problem that the unit price of the raw material is increased.

Therefore, if red ginseng leaves are used in food or cosmetics, the added value can be significantly increased because the by-products are recycled while providing the ingredients and flavors of red ginseng.

The present invention is to provide a red ginseng gourd fermented product and a method of manufacturing the same that can be utilized as a material of food and cosmetics by improving the viscosity using red ginseng.

In another aspect, the present invention is to provide a red ginseng gourd fermented product and a method for producing the red ginseng by recycling the red ginseng as it is.

The present invention is a preferred first embodiment, the step of dry grinding red ginseng foil; Method of producing a red ginseng gourd product comprising the step of solid fermentation by inoculating 0.1 ~ 3% of Bacillus starter culture in a medium containing 1 to 100% by weight of skim soybean powder and crushed red ginseng meal powder to provide.

The pulverizing step in the embodiment may be the particle size of the pulverized red ginseng foil powder 10 ~ 30㎛.

The method of manufacturing the red ginseng foil fermented product according to the embodiment may further include a step of drying the red ginseng gourd so that the moisture content of the red ginseng gourd is 5 to 15%.

In the method of manufacturing red ginseng foil fermented product according to the embodiment, the medium in the fermentation step is 1-10% by weight of monosodium glutamate (monosodium glutamate) and red ginseng powder (cyclodextrin) 1 It may be to include more than 10% by weight.

In the method of manufacturing red ginseng foil fermented product according to the embodiment, the medium in the fermentation step further comprises 0 to 50% by weight of skim soybean powder relative to the total weight of the dispersion containing 1 to 30% by weight of red ginseng powder, liquid fermentation It may be to. In this case, in the step of fermentation, the medium may further include 1 to 10% by weight of monosodium glutamate and 1 to 10% by weight of cyclodextrin, based on the total weight of the medium.

Fermenting in the embodiment may be to fermentation for 20 to 48 hours at 37 ~ 45 ℃.

As a second preferred embodiment of the present invention, the step of wet grinding red ginseng foil; It provides a method for producing red ginseng gourd fermentation comprising the step of inoculating the culture medium containing the pulverized red ginseng soaked wet powder 0.1-3% fermentation.

In the above embodiment, the pulverizing step may be that the particle size of the pulverized red ginseng foil wet grinding is less than 50㎛.

The method of manufacturing red ginseng foil fermented product according to the embodiment may be that the red ginseng powder wet grind powder pulverized in the grinding step has a water content of 90% or more.

In the method of manufacturing the red ginseng foil fermented product according to the embodiment, the medium in the fermentation step further comprises 0 to 50% by weight of skim soybean powder with respect to the red ginseng wet milled product, and may be liquid fermentation.

In this embodiment, the step of fermentation may be to fermentation for 20 to 48 hours at 37 ~ 45 ℃.

In the method of manufacturing the red ginseng foil fermented product according to the embodiment, the medium is 1-10 wt% of red ginseng wet grind powder and cyclodextrin (cyclodextrin) in the fermentation step of red ginseng wet grinding. It may be to include more 1 to 10% by weight relative to water.

The present invention provides a red ginseng gourd ferment produced by the above production method as a third preferred embodiment.

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

Red ginseng gourd production method of the present invention comprises the steps of grinding red ginseng gourd; It comprises the step of fermenting by inoculating 0.1-3% Bacillus starter culture in the medium containing red ginseng foil powder.

The grinding method in the step of grinding the red ginseng foil may be a dry grinding method or a wet grinding method.

When pulverizing using the wet grinding method, the red ginseng pulverized product may be 90% or more moisture, and when using the dry pulverizing method, the red ginseng powder may be hydrated before the red ginseng leaf is pulverized. It may be to dry to grind to 15%.

The red ginseng pulverized dry powder has a particle size of 10 ~ 30㎛, when wet grinding may be less than 50㎛ particle size of the wet ginseng pulverized.

By preparing a medium containing the pulverized red ginseng gourd powder, red ginseng gourd fermented product may be prepared by inoculating the Bacillus starter culture with 0.1-3% of the fermentation.

Bacillus sp. , A major microorganism of traditional soybean fermented foods, produces hydrolytic enzymes such as proteins and carbohydrates, and contributes to the production of physiologically active substances such as functional peptides and viscous substances during fermentation. It acts as a) and improves the intestinal flora and maintains health. In particular, strains that produce polymer viscous gamma polyglutamic acid using glutamate as a substrate during Bacillus subtilis fermentation can effectively produce polymeric viscosities in liquid and solid cultures. Therefore, the medium may further comprise monosodium glutamate (monosodium glutamate). The content may further include 1 to 10% by weight relative to the dry pulverized red ginseng foil powder or wet pulverized red ginseng foil wet pulverized powder, and a dispersion containing 1 to 30% by weight of the dry pulverized red ginseng foil powder as a medium. When liquid fermentation may be to include 1 to 10% by weight of monosodium glutamate (monosodium glutamate) relative to the total weight of the medium.

On the other hand, the medium may be further comprising a skim soybean powder, when the solid fermentation including red ginseng foil powder pulverized according to the dry grinding method described above 1 to 100% by weight of skim soybean powder to red ginseng powder It may further include. On the other hand, when the liquid fermentation using a dispersion containing 1 to 30% by weight of the red ginseng powder as a medium, it may be to further include 0 to 50% by weight of the defatted soybean powder relative to the total weight of the dispersion.

In addition, when the liquid fermentation, including the red ginseng foil wet ground powder pulverized according to the wet grinding method, it may be to further include 0 ~ 50% by weight of skim soybean powder with respect to the red ginseng foil wet ground.

In addition, the medium may include cyclodextrin (cyclodextrin) 1 to 10% by weight based on the red ginseng powder or red ginseng powder wet grind, further comprising a dispersion containing 1 to 30% by weight of dry ground red ginseng powder. In the case of liquid fermentation as a medium, 1 to 10% by weight of cyclodextrin may be included based on the total weight of the medium.

The fermentation may be to ferment for 20 to 48 hours at 37 ~ 45 ℃.

The red ginseng fermented product thus prepared may be to form a viscous substance as shown in FIG. 5.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

Red ginseng meal powder manufacture

<Manufacture example 1>

The red ginseng extract contains 87.2% of high moisture and is easily rotted by microorganisms. This was dried for 24 hours at 60 ℃ using a large hot air dryer to the water content of about 10%, the dietary fiber content of dried red ginseng foil was 20.01%. The dried red ginseng foil was ultrafine powdered to have a particle size of 20 μm using a dry ultra fine grinding system (ACM) machine.

<Manufacture example 2>

A moderate amount of water was added to the red ginseng foil with a 87.87% moisture content, and ultrafine grinding was performed using a colloid mill. The wet crushed red ginseng leaf became porridge-like and the water content was 97.2%. The red ginseng wet milled product was frozen and used as a raw material for fermentation.

Bacillus starter spawn production

<Manufacture example 3>

Bacillus subtilis (glutamate-dependent strains) were activated on a MRS agar plate for 24 hours using a 42 ° C incubator, followed by inoculation of one colony in a sterilized 5% soybean powder solution at 121 ° C for 15 minutes and then in a 42 ° C incubator. Shake incubation at 150 rpm for 24 hours was used as starter spawn.

<Examples 1-4>

25 g of red ginseng powder prepared in Preparation Example 1 was placed in a fermentation vessel, and then 0,10,15,20 g of skim soybean powder was added as shown in Table 1 below, and 3% by weight of 35% mono sodium glutamate based on red ginseng powder After adding 2 times the amount of water to the raw material weight, inoculate 0.1-3% by weight of the Bacillus starter culture solution of Preparation Example 3 into the semi-solid red ginseng mixture (55% water content) and then 37-45 ° C. Solid ginseng was fermented by 20-48 hours in solid.

division Red ginseng powder (g) Defatted soybean powder (g) MSG (g) Example 1 25 - 0.75 Example 2 25 10 0.75 Example 3 25 15 0.75 Example 4 25 20 0.75

The physical properties of the prepared red ginseng fermented product were measured as follows.

(1) organization

The texture of red ginseng gourd ferment was measured using 'Texture analyser', and the measurement conditions are shown in Table 2 below.

Pre-test speed 5 mm / sec Test speed 3 mm / sec Post-test speed 5 mm / sec Distance 5 mm Time 3 sec Trigger force 5 g

Hardness, adhesiveness, cohesiveness, gumminess and chewiness were measured with the force necessary to cause deformation when the fermentation product was pressed in a constant size container. .

The texture of the fermentation showed the average value measured by repeating the red ginseng gourd three times, the results are shown in Table 3.

division Robustness Adhesive Coherence Sticky Chewiness Example 1 2981.8 ± 4 07.5 -760.6 ± 25.9 0.2 ± 0.01 572.8 ± 64.8 563.2 ± 4.8 Example 2 1352.9 ± 9.7 -783.1 ± 53.5 0.4 ± 0.3 566.0 ± 330.2 508.9 ± 24.3 Example 3 995.1 ± 72.2 -970.7 ± 203.2 0.5 ± 0.1 456.9 ± 7.5 431.5 ± 25.9 Example 4 797.0 ± 65.9 -808.6 ± 78.9 0.4 ± 0.1 284.2 ± 44.8 268.6 ± 39.1

When fermented by varying the amount of skim soybean powder in the red ginseng gourd fermentation Example 4 having a high content of skim soybean powder fermented well showed a high viscosity soft texture. In Example 1, there was no difference in the paste state of the red ginseng foil without the difference before the fermentation. The higher the content of the skim soybean powder added, the more viscous the red ginseng meal fermentation was, and the more sticky and soft mud was, it could be used as a cosmetic pack.

As the amount of defatted soybeans increased during fermentation of red ginseng bacillus, the red ginseng fermented products contained high viscosities, although the firmness and low stickiness and chewiness decreased in the texture of red ginseng gourd fermentation. It appeared to have a soft texture. Example 4 is characterized in that it is converted to a fermentation having a very viscous and soft texture.

(2) measuring the viscosity content

100 g of red ginseng gourd fermented distilled water was added to remove insoluble solids, followed by centrifugation to recover the supernatant. Two times isopropanol was added to the recovered supernatant to precipitate solids, which was recovered, dried using a hot air dryer, and weighed. The viscous content of red ginseng gourd using Bacillus subtilis is shown in Table 4. The viscosity content was the highest in Example 4, at 2.67 g%.

division Viscous Content (g / Fermented 100g) Example 1 2.09 Example 2 2.17 Example 3 2.41 Example 4 2.67

(3) Determination of Total Sugar Content of Viscosity of Red Ginseng Extract

Total sugar content was investigated to investigate the composition of the viscous substance. The total sugar content was measured by phenol-sulfate acid method, and the total sugar content was calculated from the standard curve based on glucose. The total sugar content of the viscous product produced from the red ginseng gourd fermentation is shown in Table 5. As a result, the total sugar content showed the highest content in Example 1, and when the soybean flour was added from Example 2, the sugars present in the raw materials were consumed and greatly reduced while the fermentation proceeded, while the composition of the viscous biosynthesis was made by Bacillus subtilis. The content of polymer polyglutamic acid is believed to increase.

division Total sugar content (g%) Example 1 87.88 Example 2 62.63 Example 3 39.58 Example 4 38.64

(4) Analysis of Components of Viscosity of Red Ginseng Extract Ferment by HPLC

end. Purification of slime

Purification of the fermentation product produced from the red ginseng gourd fermentation was homogenized by adding 50 mL of distilled water to 10 g of the fermented product and centrifuged to remove the cells and devris, and then the supernatant was recovered. The isopropanol corresponding to 2 times the volume of the recovered supernatant was added to precipitate the viscous substance, and then recovered and dissolved in distilled water. Then, the isopropanol was added again to recover the viscous substance. The recovered viscous material was removed by using a vacuum dryer to remove the organic solvent to 2% in 2N HCl solution and left for 12 hours at 105 ℃.

I. Sugar analysis

Acid hydrolyzed viscous material was centrifuged and the supernatant was filtered with a 0.45 μm syringe filter, which was then analyzed by the dsCHROM system. Analytical conditions were RI (Waters 410, USA) as a detector, the column was a Shodex Asahipak NH ₂ P 50 4E (Japan) using a mobile phase 75% acetonitril flow rate flows at a rate of 1.0 mL / min gave. Among the monosaccharides, hexose glucose (glucose, galactose, mannose, fructose, rhamnose) was used. In Examples 1, 2, 3, and 4, peak areas in which glucose and Retention time (RT, minute) were coincident were observed, but peak areas coinciding with the remaining hexasaccharides were not found. The largest area value among the peak areas consistent with glucose is shown in FIG. This is considered to be a sugar component decomposed from the acidic polysaccharide contained in the red ginseng gourd itself.

All. Determination of Glutamic Acid Content

In order to determine the content of Poly-γ-glutamic acid (PGA), a glutamic acid polymer, the glutamic acid content of acid-hydrolyzed viscous was measured by HPLC. The analytical conditions were measured at 220nm UV (Young-in M720, Korea) with a detector, and the column was Zorbax ODS C ₁₈ and the mobile phase was 20mM K ₂ HPO ₄ with 1N HCL and the solvent was adjusted to pH 2.7. Using a solvent mixed with acetonitril in a ratio of 99: 1, the flow rate was flowed at a rate of 0.8 mL / min. The glutamic acid content was calculated from the standard curve using glutamic acid. Glucose and glutamic acid content of red ginseng gourd fermentation product according to the addition amount of skim soybean are shown in Figure 1, the result is the highest in the content of viscous substance, 329.8 mg / g in Example 4 with low sugar content Containing the most glutamic acid.

la. Viscosity Measurement

The viscosity of the red ginseng gourd product was measured using a cone plate device (Platte PP35 Ti, 3.5 cm diamete) by mounting a spindle on a Rheometer system (HAAKE RheoStress 1, Germany), and the results are shown in Table 6. A viscous solution of 2 times diluted red ginseng fermented product with distilled water was put on a plate, and the average value for 10 seconds per section was measured. The value obtained was expressed as shear rate (1 / s) and shear stress (Pa). As a result, the effect of increasing the shear deformation force was measured. Shear velocity was measured in the range of 1 ~ 100 s ^-1 at 20 ℃, and the viscosity index and the flow index were measured by the power law model. As the amount of skim soybean powder increased, the viscosity of the red ginseng gourd ferment was increased, showing the highest consistency in Example 4.

division Consistency consistency index (Pa · s ⁿ⁾ Example 1 0.15 Example 2 0.26 Example 3 1.38 Example 4 4.61

<Examples 5-11>

After putting a certain amount of the red ginseng foil wet grinding product (water content 97%) prepared in Preparation Example 2 in a fermentation vessel, as shown in Table 7 below, 0 g, 0.25, 0.5, 1.5, degreasing soybean powder in 50 g red ginseng wet grinding material 2.5, 3.5, and 5 g were added, respectively, to 0 to 10% by weight of the red ginseng foil wet mill. In addition, 35% mono sodium glutamate was added to the red ginseng wet milled powder at a level of 3% by weight. In addition, 35% of cyclodextrin was added to the red ginseng dry wet milled by 3% by weight and sterilized, respectively. After inoculating the Bacillus starter culture 0.1 to 3% by weight, and solid fermentation at 37 ~ 45 ℃ 20 ~ 48 hours to prepare a red ginseng fermented product.

division Red ginseng leaf wet
Crushed product (g) Skim soybean
Powder (g)  M.S.G (g) C.D (g) Example 5 50 0 1.5 1.5 Example 6 50 0.25 1.5 1.5 Example 7 50 0.5 1.5 1.5 Example 8 50 1.5 1.5 1.5 Example 9 50 2.5 1.5 1.5 Example 10 50 3.5 1.5 1.5 Example 11 50 5 1.5 1.5

Wet grinds of red ginseng gourd were fermented by adding a certain amount of monosodium glutamate and cyclodextran to be suitable for fermentation of Bacillus subtilis. In particular, the addition of a small amount of skim soybean powder greatly increased the consistency of red ginseng gourd fermentation. I was able to confirm that it appeared some weak. In addition, the addition of skim soybean powder can be fermented when the initial moisture content of the fermentation medium is about 65% when 50 wt% is added to the red ginseng soak powder. Therefore, by adjusting the amount of skim soybean powder added to the red ginseng wet milled product, it was possible to produce viscous composition from the red ginseng milled wet milled fermented product, and it was possible to remove the smell of the Cheonggukjang with the smell of red ginseng.

The physical properties of the prepared red ginseng leaf wet milled fermented product were measured as follows.

(1) viscosity

Viscosity of the red ginseng seed wet milled fermentation product was measured using a cone plate device (Platte PP35 Ti, 3.5 cm diamete) mounted with a spindle on a Rheometer System (HAAKE RheoStress 1, Germany), and the results are shown in Table 8 and FIG. same. About 1.5ml of red ginseng leaf wet milled fermented product was put on the plate, and the average value for 10 seconds per section was measured and expressed as shear rate (1 / s) and shear stress (Pa). The effect of increasing the deformation force was measured. Shear velocity was measured in the range of 1 ~ 100 s ^-1 at 20 ℃, and the viscosity index and the flow index were measured by the power law model.

division Consistency index (Pas ⁿ ) Example 5 17.14 Example 6 18.03 Example 7 18.55 Example 8 20.55 Example 9 27.89 Example 10 28.22 Example 11 46.92

(2) Tyrosine content measurement

In order to measure the degree of peptide production of red ginseng gourd fermentation, we measured the tyrosine content using a modified total phenol method. After diluting 5 g of the fermented product into 10 ml distilled water, 0.7 mL of supernatant obtained by centrifugation at 15,000 rpm for 15 minutes was added 0.44 M TCA 0.7 mL, and then reacted for 3 minutes in a 37 ° C. constant temperature water bath. The precipitate was removed. 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of phenol reagent were mixed with 1 mL of the supernatant, reacted in a constant temperature water bath at 37 ° C. for 30 minutes, cooled to room temperature, and the absorbance of the reaction solution was determined from a standard curve prepared using L-tyrosine. Was measured at 660 nm. The results are shown in Table 9 and FIG. 3.

division Tyrosine content (mg%) Example 5 90.7 ± 7.1 Example 6 131.6 ± 3.1 Example 7 259.6 ± 4.1 Example 8 378.7 ± 14.1 Example 9 573.3 ± 48.2 Example 10 640.9 ± 33.3 Example 11 897.8 ± 39.6

As the skim soybean powder was added, the protein hydrolyzate in the raw material was greatly increased by the proteolytic effect produced by Bacillus subtilis during the fermentation of the red ginseng soaked wet powder, and as in the case of Example 11, When added, the tyrosine content was about 10 times higher than that of Example 5 which was not added.

(3) Determination of Hydrolase Activity of Red Ginseng Extract Wet Grinded Fermentation

The enzyme activity was measured by titer of protease activity. After adding 95 mL of 0.02M phosphate buffer (pH 7.0) to 5 g of red ginseng gourd fermentation, the enzyme was prepared from the supernatant by centrifugation (15,000 rpm, 15 min) after shaking at room temperature. Activity was measured. As a substrate of the activity of protease, 0.35 mL of 0.6% casein solution and 0.35 mL of enzyme solution were added to the e-tube and reacted in a constant temperature water bath (37 ° C, 10 min). Then, 0.7mL of 0.44M TCA solution was added to stop the reaction. It was left to stand at 30C for 30 minutes. The reaction solution was centrifuged (15,000 rpm, 15 min), and 1 mL of the filtrate was added with 2.5 mL of 0.55 M Na ₂ CO ₃ and 0.5 mL of 3 times diluted Folin reagent, and reacted at 37 ° C. for 30 minutes, and the absorbance was measured at 660 nm. . Under this reaction condition, the amount of enzyme that liberated 1 μg of tyrosine in 1 minute was 1 unit. The result is shown in FIG. 3.

(4) Determination of activity of thrombolytic enzymes

The thrombolytic enzyme activity was determined using the fibrin plate method. Fibrin plates were dissolved in 0.067M sodium phosphate buffer (pH 7.4) in 0.5% fibrinogen and 10mL was added to a petri dish with a diameter of 9 cm. 0.1 ml of thrombin (100 NIH / mL) dissolved in 0.067 M sodium phosphate buffer (pH 7.4) was added thereto, mixed quickly, and allowed to stand at room temperature for 30 minutes to solidify. The thrombolytic activity sample was mixed with 9 mL of 0.1 M phosphate buffer (pH 7.5) to 1 g of red ginseng fermentation, and then used for the supernatant obtained by centrifugation at 15,000 rpm for 15 minutes. Fermented biscuit extract was added to each marked position on a fibrin plate at 20 µl and reacted for 2 hours at 37 ° C. After preparing the standard curve of the standard plasmin enzyme activity, the thrombolytic enzyme in fermentation fermentation showed thrombolytic activity (%) in terms of plasmin unit compared to the standard curve. The control was calculated using plasmin (5 units / mL), a purified thrombolytic enzyme. The result is shown in FIG. 4.

<Examples 12-15>

A certain amount of red ginseng meal powder prepared in Preparation Example 1 (5% based on 100 g of the final culture solution) was placed in a fermentation vessel, and then skim soybean powder was added to the culture solution containing 5% red ginseng meal powder as shown in Table 10 below. , 15% was added. After adding 35% monosodium glutamate solution to 1% level and 35% cyclo dextrin solution to 3% level, the final culture was adjusted to 100 g to prepare a liquid or porridge medium. 0.1-3% by weight of the starter culture was inoculated by fermentation for 20-48 hours at 37 ~ 45 ℃ to prepare a red ginseng gourd fermented product.

division   Red ginseng powder (%) Skim soybean
powder(%) water(%) M.S.G (%) CD(%) Example 12 5 0 91 One 3 Example 13 5 5 86 One 3 Example 14 5 10 81 One 3 Example 15 5 15 76 One 3

Red ginseng powder dried fine powder was added to the red ginseng powder powder 5% (w / v) dispersion to 0 ~ 15% (w / v) level for the fermentation experiment under the conditions similar to the fermentation of the wet mill. In particular, in order to promote the production of viscous products by fermentation of Bacillus subtilis, a small amount of monosodium glutamate, a substrate material of the raw polymer viscous polyglutamic acid, was added in a small amount of 1%, and at the same time, fermentation of the red ginseng leaf dispersion using cyclodextrin 3% as a carbon source was performed. The physical properties of the mixtures containing skim soybean powder in 5% red ginseng meal were similar to the initial fermentation conditions of wet milled red ginseng meal. . In particular, the addition of skim soybean powder to the level of 5% was able to prepare a fermented product of red ginseng meal containing a viscous substance without the peculiar smell of Cheonggukjang. Therefore, by controlling the amount of defatted soybean powder added to the red ginseng powder powder dispersion, while increasing the consistency of the fermented product, while maintaining a unique red ginseng smell, it was able to remove the cheonggukjang odor.

For the prepared red ginseng fermented product, the viscosity, tyrosine content and protease activity were measured in the same manner as in the above measurement method, and are shown in Table 11 and FIG. 7.

Consistency consistency index (Pa · s ⁿ⁾ Example 12 0.04 Example 13 0.17 Example 14 18.25 Example 15 141.2

In the fermentation using Bacillus subtilis, 0% to 15% level of skim soybean powder was added to the red ginseng dry powder 5% dispersion, and the viscosity of fermented products increased significantly as the amount of skim soybean powder increased. . In particular, when the skim soybean powder was added at a level of 15%, the fermented product showed a very high viscosity as in Example 15. In addition, the hydrolyzate of protein increased tyrosine content and protease activity significantly, and the proteinase and tyrosine content were increased in Example 14 where 10% of skim soybean powder was added. It was. Therefore, it is considered that the effective production of viscous materials is possible when fermented red ginseng solution by adding more than 10% of defatted soybean powder to the dispersion using red ginseng powder dry powder at 5% level.

1 is a graph showing the changes in glutamic acid content of glucose and viscous substances of red ginseng gourd according to the amount of skim soybean added in Examples 1 to 4 of the present invention;

Figure 2 is a graph showing the change in the viscosity value of the red ginseng powder wet milled fermentation product according to the addition of skim soybean powder in Examples 5 to 11 of the present invention,

Figure 3 is a graph showing the change in tyrosine content of red ginseng pak wet wet milled fermentation according to the addition of skim soybean powder in Examples 5 to 11 of the present invention,

Figure 4 is a photograph showing the results of the comparison of the thrombinase activity of the red ginseng pak wet milled fermentation product in Examples 5 to 11 of the present invention,

Figure 5 is a photograph showing the red ginseng gourd fermentate sample of the fermented product having a viscous substance of the present invention,

Figure 6 is a graph showing the thrombolysis and protease activity of the red ginseng soaked wet grind fermentation according to the amount of degreased soybean in Examples 5 to 11 of the present invention,

Figure 7 is a graph showing the tyrosine content and protease activity of fermented products using the dispersion of red ginseng powder dry powder according to the addition of skim soybean powder in Examples 12 to 15 of the present invention.

Claims (15)

Dry grinding red ginseng leaf; A method of producing red ginseng meal comprising the step of solid fermentation by inoculating 0.1 to 3% of Bacillus starter culture in a medium containing 1 to 100% by weight of skim soybean powder and red ginseng powder. The method of claim 1, The pulverizing step is a method for producing red ginseng foil fermented product, characterized in that the particle size of the pulverized red ginseng powder is 10 ~ 30㎛. The method of claim 1, A method of producing red ginseng gourd, characterized in that it further comprises the step of drying the red ginseng gourd so that the moisture content of the red ginseng gourd is 5 to 15%. delete The method of claim 1, In the step of fermentation, the medium further comprises 0 to 50% by weight of skim soybean powder with respect to the total weight of the dispersion containing 1 to 30% by weight red ginseng powder, red ginseng gourd fermentation, characterized in that the liquid fermentation. The method according to any one of claims 1 to 3 and 5, Fermentation step is a method for producing red ginseng foil fermentation, characterized in that the fermentation for 20 to 48 hours at 37 ~ 45 ℃. 4. The method according to any one of claims 1 to 3, In the step of fermentation, the medium is red ginseng foil, characterized in that it further comprises 1 to 10% by weight of monosodium glutamate (monosodium glutamate) and 1 to 10% by weight of cyclodextrin (cyclodextrin) to the red ginseng powder Method of producing fermented product. The method of claim 5, In the step of fermentation, the medium is 1-10% by weight of monosodium glutamate (monosodium glutamate) and 1 to 10% by weight of cyclodextrin (cyclodextrin) to the total weight of the medium, characterized in that the production method of fermented red ginseng. Wet grinding red ginseng leaf; A method of producing red ginseng foil fermented product, comprising the step of inoculating a culture medium containing 0.1% to 3% of a Bacillus starter culture in a medium containing pulverized red ginseng leaf wet milled product. The method of claim 9, The pulverizing step is a method of producing red ginseng foil fermented product, characterized in that the particle size of the pulverized red ginseng wet grinding. The method of claim 9, Red ginseng pulverized wet pulverized in the grinding step is a method for producing a red ginseng foil fermented product, characterized in that the water content of more than 90%. The method of claim 9, In the step of fermentation, the medium further comprises 0 to 50% by weight of skim soybean powder with respect to the red ginseng soaked crushed powder, the method of producing red ginseng foil fermented product. The method according to any one of claims 9 to 12, Fermentation step is a method for producing red ginseng foil fermentation, characterized in that the fermentation for 20 to 48 hours at 37 ~ 45 ℃. The method according to any one of claims 9 to 12, In the step of fermentation, the medium is characterized in that it comprises 1 to 10% by weight of monosodium glutamate (monosodium glutamate) and 1 to 10% by weight of cyclodextrin (cyclodextrin) relative to the red ginseng wet milled product Method of producing red ginseng foil fermented product. Red ginseng fermented product prepared by the method of any one of claims 1 to 9.

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