KR101100120B1 - Edible Oil Comprising Ginseng Oil extracted from Ginseng or its Residue Extract and Preparation Method The Same - Google Patents

Abstract

The present invention relates to edible oils and fats including red ginseng oil extracted from red ginseng or red ginseng gourd and a method for preparing the same. More specifically, the present invention has a ginseng flavor containing high content of vegetable sterols and unsaturated fatty acids, improving blood circulation and cholesterol. It relates to an edible oil and fat containing red ginseng oil that can be utilized as a premium-grade functional edible oil to inhibit the effect.

Red ginseng, red ginseng gourd, cholesterol, vegetable sterol

Description

Edible Oil Comprising Ginseng Oil extracted from Ginseng or its Residue Extract and Preparation Method The Same}

The present invention has a ginseng flavor, and has an effect of improving blood circulation and inhibiting cholesterol, and relates to an edible oil and fat containing red ginseng oil which can be utilized as a premium grade functional edible oil and a manufacturing method thereof.

The domestic cooking oil market is in a period of rapid generation replacement. The soybean cooking oil market made from soybeans, the first generation of cooking oil, is a market worth KRW 180 billion per year, and is known as an impregnable market. However, the market share is declining due to the rapid growth of premium oil-rich premium oils such as olive oil.

Cooking oil is olive oil, which currently accounts for over 60% of the market. These olive oils are gaining popularity due to their unique aroma and functionality, and the market for these high grade cooking oils is booming due to consumer-oriented consumption.

Domestic cooking oil producers are increasing their production of high-quality cooking oils, which are known to be healthy because they have no cholesterol burden, and are developing and launching new high-quality cooking oil products. In particular, the industry is strengthening related marketing as the market share of olive oil, which is estimated to be about 400 billion won per year, has emerged as the flagship product of the cooking oil market after beans and corn.

The spread of health-oriented food culture led to a radical change as a result of the upturn of the premium grade oil market in the soybean oil and corn oil markets, starting with olive oil. As well, grape seed oil, canola oil, and even brown rice oil, which are strongly penetrating the market, are changing the cooking oil market itself, and consumers' well-being and health-oriented consumption patterns are explosive.

Panax ginseng CA Meyer, meanwhile, has been widely used in oriental medicine, folk medicine, and food because of its pharmacological efficacy. Ginseng is developed and marketed in various product forms such as ginseng tea, ginseng powder, ginseng extract, ginseng candy, ginseng tablets, and ginseng yokan.

For example, Korean Patent No. 10-0604766 proposes a method of preparing ginseng cooking oil by aging ginseng. However, this method is carried out by aging and adding edible oils and fats to conventional ginseng, which causes problems in rancidity and stability of fats and oils. In addition, the main components of ginseng are not extracted with fats and oils, so it is not easy to commercialize.

Red ginseng is made by steaming more than 6 years old ginseng among ginseng, which is 13% of moisture. Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin. In addition, the most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the living body to adapt more easily by increasing the defense ability against various diseases such as lacrimal disease and various stresses from the environment. Yes, it is scientifically proven.

Although ginseng and red ginseng have a common ingredient, red ginseng is heat treated when steaming ginseng with water vapor, so chemical conversion occurs during the manufacturing process, resulting in some new active ingredients that do not exist in ginseng or dry ginseng. There are 18 common ingredients of red ginseng and ginseng, and there are 12 new ingredients in red ginseng. For example, G-Rh2, which is effective for inhibiting cancer cell proliferation, and maltol, which is related to anti-aging effect, exist only in red ginseng. do.

The red ginseng residue, ie, red ginseng, which is a by-product extracted and discharged by water to manufacture red ginseng products, is industrially used as animal feed or compost or is mostly disposed of.

Korean Unexamined Patent Publication No. 2008-35187 proposes an animal feed additive composition coated with 100 parts by weight of red ginseng or red ginseng foil dry powder and 12.5 to 250 parts by weight of dried herbal powder.

Republic of Korea Patent No. 10-0828024 is 10-20% of red ginseng by-products and 80-90% of excipients, and feeds pigs with 1 to 2 kg of red ginseng by-product feed per 1000 kg of normal feed to pigs to increase their daily weight. Its high neutrophil count suggests that it can be raised as a pig with strong immunity.

As red ginseng is discarded or used in small amounts for feed, research on new uses that can increase the value of the red ginseng is suggested.

For example, Korean Patent Publication No. 2004-20646 discloses a red ginseng meal-containing dietary fiber beverage by mixing cellulase or hemicellulase with enzymatic hydrolysis and then separating the dietary fibers using ethanol. The dietary fiber beverage is a product of water-soluble traces of saponin remaining in the red ginseng extract after extracting the red ginseng extract.

The present inventors extracted the fat-soluble components contained in the red ginseng and red ginseng foil, not saponin, and researched to develop a new product using the same. The present invention has been completed.

In order to solve the above problems, it is an object of the present invention to provide a red ginseng oil having a ginseng flavor and containing a high content of vegetable sterols.

In addition, the present invention is to provide a premium-grade functional edible oil containing the red ginseng oil and a method for producing the same.

In order to achieve the above object,

Extracted from red ginseng or red ginseng gourd, provides red ginseng oil containing 8-10 wt% of vegetable sterol in the total composition.

The present invention also provides red ginseng edible oil and fat including red ginseng oil and edible oils and fats.

In addition, the present invention provides a method for producing red ginseng edible fat and oil prepared by extracting the red ginseng or red ginseng powder powder with an organic solvent to extract the fat-soluble component, and adding an edible oil to it.

Red ginseng edible oil according to the present invention has a red ginseng flavor, and has a high content of vegetable sterols and unsaturated fatty acids to improve blood circulation and inhibit cholesterol, which can be utilized as a premium grade edible oil.

The present invention is described in more detail below.

Red ginseng is extracted with water and used as a water-soluble ingredient, that is, saponin for various uses, and the red ginseng leaves remaining after extraction are discarded or used for feed. Thus, in the present invention to extract the fat-soluble components in red ginseng and red ginseng foil that is not a water-soluble component to apply to new uses, to extract the fat-soluble components of the red ginseng and red ginseng gourd, to apply it to edible fats and oils.

The red ginseng oil according to the present invention is an oil-soluble component extracted from red ginseng or red ginseng foil powder with an organic solvent.

At this time, the red ginseng is prepared using a conventional process, the red ginseng powder is used to remove the extract from the red ginseng obtained by washing the red ginseng foil with water and hot-air dried to grind.

The extraction may be a variety of methods, such as solvent extraction method, cold immersion method, warm immersion method, deposition method, preferably using a supercritical solvent extraction method.

The organic solvent used for this extraction uses the solvent for effectively extracting the vegetable sterol which is a fat-soluble component in red ginseng and red ginseng foil powder. Typically, the organic solvents include alcohol, hexane, cyclohexane, chloroform, dichloromethane, ethyl acetate, acetone, tetrahydrofuran, heptane, benzene, petroleum ether, dipropyl ether, furfurol, triethylamine, acetonitrile and These mixed solvents are possible. Preferably alcohol, hexane, acetone and mixed solvents thereof are possible, more preferably hexane is used.

At this time, the solvent extraction may be used a method known in the art, it is not particularly limited in the present invention. Preferably, supercritical solvent extraction may be used, and if necessary, column chromatography is performed to increase purity.

This extraction is carried out for 30 minutes to 24 hours at 4 to 80 ℃, preferably from 25 to 65 ℃ for 30 minutes to 2 hours by adding 50 ml to 1 L of an organic solvent to 1 g of red ginseng or red ginseng powder.

Preferably, extraction is possible under supercritical conditions in order to obtain high extraction yields. Supercritical extraction is a mixture of red ginseng or red ginseng powder and an organic solvent in a supercritical extraction tank, supplying a supercritical fluid (for example, carbon dioxide), and maintaining the pressure of the extraction tank at 300 to 500 bar and 3 to 4 at room temperature. Perform for hours. The content, temperature and time of the extraction solvent affect the extraction yield, and it is a range for obtaining the maximum extraction yield in consideration of economics.

The red ginseng oil performs a purification process if necessary. Such tablets are not particularly limited in the present invention, and known methods are possible. For example, the solvent is removed by filtration under reduced pressure, followed by ion exchange resin or silica gel column chromatography, and freeze drying or concentration.

The red ginseng oil extracted in this way contains various components, and preferably, at least 80% by weight of the main ingredient is composed of fats and oils, and 0.1 to 10% by weight of vegetable sterols, 0.1 to 10% by weight of phospholipids, and 0.1 to 5% by weight. % Polyacetylene.

In particular, vegetable sterols are composed of campesterol, stigmasterol, β-sitosterol and other vegetable sterols, and the like. These plant sterols are known to lower blood cholesterol levels, detoxification, immune function enhancement and the like. In particular, β-sitosterol is a kind of provitamin D, which is already used in the clinical treatment of arteriosclerosis, angina pectoris, myocardial infarction, cerebrovascular disease, etc. due to cholesterol accumulation, and contains 80% of the plant sterol composition of red ginseng oil. It is present in a high content of at least% by weight.

Vegetable sterols are present in the red ginseng oil according to the invention from 0.1 to 10% by weight, preferably from 8 to 10% by weight.

Oils and fats consist of fatty acids and contain C6 ~ C24 saturated and unsaturated fatty acids as main components. Specifically, the fatty acid may be C14: 1 myristic acid, C14: 0 myristic oleic acid, C15: 0 pentadecanoic acid, C16: 0 palmitic acid, C16: 1 palmitic acid, C17: 0 heptadecanoic acid, C17: 1 cis-10-heptadecenoic acid, C18: 0 stearic acid, C18: 1 oleic acid, C18: 2 linoleic acid, C18: 3 linolenic acid, C20: 0 arachidonic acid, C20: 2 cis-11,14-eicosati Lienoic acid, C21: 0 cis-11-eicosenoic acid, C22: 0 behenic acid, C20: 3 cis-11,14,17-eicosatrienoic acid, C20: 4 arachidonic acid, C22: 1 erus Acid, C22: 2 cis-13,16-docosadienoic acid, C23: 0 tricosanoic acid, cis-5,8,11,14,17-eicosapentaenoic acid, C24: 0 lignoceric acid, C24: 1 neboronic acid and the like, of which at least 50% consists of linoleic acid.

The fatty acid consists of 80 to 90% by weight of unsaturated fatty acids in total fatty acid composition, 4 to 15% by weight of saturated fatty acids and the balance of other and trans fats. That is, the content of unsaturated fatty acids in red ginseng oil is very high. Unlike the saturated fatty acids that harden cell membranes or blood vessel walls, these unsaturated fatty acids soften cell membranes to help the discharge of cellular wastes and prevent cholesterol from accumulating on the blood vessel walls. . In addition, due to the high content of unsaturated fatty acids, when used as edible fats and oils to improve the taste, it is more effective when applied to food for growing youth or the elderly.

Red ginseng oil containing such a composition is effective in improving blood circulation, enhancing sexual function, enhancing brain cognition, inhibiting cholesterol and anticancer effect, and applicable to various fields.

Preferably, red ginseng oil is mixed with edible oil to prepare red ginseng edible oil.

At this time, the edible oil used in the red ginseng edible oil according to the present invention is not particularly limited in the present invention, any known edible oil and fat can be any. Typically, the edible fats and oils include sesame oil, olive oil, soybean oil, grape seed oil, sunflower oil, rapeseed oil, linseed oil, rice bran oil, corn oil, pumpkin seed oil, peanut oil, jade oil, diglyceride oil, safflower seed oil and combinations thereof One species selected from the group consisting of, preferably red ginseng oil: edible oil is mixed in a weight ratio of 0.1: 99.9 ~ 10:90.

In addition, red ginseng edible oils include ginseng seed oil. The ginseng seed oil may be added in powder, extract, or liquid state.

In addition, red ginseng edible oils and fats further include additives such as salts, organic acids, flavorings, sugars, polysaccharides, alcohols, and active ingredients, including antioxidants commonly used in fats and oils.

Red ginseng edible oil according to the present invention is prepared by extracting red ginseng or red ginseng powder into an organic solvent to extract the fat-soluble component, and then added to the edible oil and fat to remove the organic solvent.

First, an organic solvent is mixed with red ginseng or red ginseng foil powder to extract a fat-soluble component present in the red ginseng or red ginseng foil. Extraction conditions in the organic solvent are as described above.

Next, edible oils and fats are added to the extract obtained above, and the organic solvent is removed to prepare red ginseng edible fats and oils.

The red ginseng extract is mixed with an oil containing an oil-soluble component and an organic solvent, and even if the oil-soluble edible oil is added to this, high miscibility between the organic solvent and the edible oil may be achieved.

Dilute solvent is used if necessary for mixing. The diluting solvent is used in a concentration of 10ml to 100ml per 1g of red ginseng or red ginseng extract. Such diluent solvents include hexane, cyclohexane, chloroform, dichloromethane, ethyl acetate, acetone, tetrahydrofuran, heptane, benzene, petroleum ether, dipropyl ether, furfurol, triethylamine, acetonitrile and mixed solvents thereof. This is possible. Preferably alcohol, hexane, acetone or a mixed solvent thereof is possible, more preferably hexane is used.

Removal of the organic solvent is not particularly limited in the present invention, a known method is possible.

Then, to increase the purity, purification processes such as column chromatography are performed, packaged, and marketed.

The red ginseng edible oil prepared through these steps may be used in various dishes such as fried oil, fried oil, salad oil, or may be used for preparing processed foods. The fat-and-oil processed foods include oil-in-water emulsions, such as mayonnaise, dressings, and coffee creamers, water-in-oil emulsions such as margarine, buttercream, and spreads, and confectionery, candy, and bakery foods. The content of the edible fat and oil composition according to the present invention contained in the food may vary depending on the type of each food and may be used for food production by methods known in the art.

In particular, it contains a high amount of plant sterols to improve blood circulation and inhibit cholesterol, and thus can be utilized as a functional edible fat. In addition, it contains a high content of unsaturated fatty acids, taste good and high calorie content can be applied to edible fats and oils for growing and youth.

In addition, the red ginseng edible oil is not only to increase the value of the application by presenting a new application field for red ginseng gourd that is currently discarded or used as feed, but also premium-grade functional edible in the market in the form of consumption that focuses on health with the unique fragrance of red ginseng Maintains a high competitive edge.

Hereinafter, preferred examples and experimental examples of the present invention are presented. However, the following examples are only preferable examples of the present invention, and the present invention is not limited to these examples.

Red ginseng oil

Example 1 Red Ginseng Oil 1

60 ml of hexane was added to 1 kg of red ginseng powder, and the fat-soluble component was extracted by refluxing at 65 ° C. for 60 minutes. Hexane was removed from the filtrate under reduced pressure to give a dark red ginseng oil.

Example 2 Red Ginseng Oil 2

Performing the same as in Example 1, using red ginseng powder instead of red ginseng powder to obtain red ginseng oil.

Experimental Example 1 Analysis of Red Ginseng Oil Components

Table 1 shows the results of analyzing the components of the red ginseng oil obtained in Examples 1 and 2 by using high performance liquid chromatography (HPLC).

Red ginseng oil composition weight% maintain Vegetable sterols Phospholipids Polyacetylene Etc Example 1 81.64 10.08 5.15 0.59 2.54 Example 2 81.59 9.62 5.46 0.61 2.72

The results for vegetable sterols and oils and fats in red ginseng oil are shown in Tables 2 and 3 below. At this time, the composition of ginseng seed oil was measured and described as a reference example (standard deviation ± 0.1).

Vegetable sterol composition weight% Example 1 Red Ginseng Oil Example 2 Red Ginseng Oil Ginseng seed oil Campestrol 4.4 3.6 6.0 Stigmasterol 13.5 12.7 30.9 β-sitosterol 82.1 83.7 63.1

Fatty acid composition weight% Example 1 Red Ginseng Oil Example 2 Red Ginseng Oil Ginseng seed oil C14: 0 (mylist oleic acid)
C16: 0 (palmite)
C16: 1 (palmitoleic acid)
C18: 0 (stearic acid)
C18: 1 (oleic acid)
C18: 2 (linoleic acid)
C18: 3 (linolenic acid)
trans fat
Etc 0.40
9.50
0.52
1.02
21.18
62.20
5.08
0.52
0.10 0.50
11.10
0.27
1.19
18.21
59.20
4.41
0.52
5.12 -
1.91
0.23
0.32
76.00
15.63
1.66
0.62
4.25 Saturated fatty acid
Unsaturated fatty acids 11.44
88.46 13.06
81.82 2.46
93.29

Referring to Tables 2 and 3 above, the content of β-sitosterol in vegetable sterols in red ginseng oil extracted from red ginseng and red ginseng gourd was very high, and the fats and oils contained 81% or more of unsaturated fatty acids. Can be.

Experimental Example 2 Red Ginseng Oil Extraction Conditions

In order to establish the extraction conditions of red ginseng oil, fat-soluble components were measured from red ginseng leaves by varying the extraction solvent, extraction temperature and time.

Extraction solvent

After extracting red ginseng oil at room temperature for 3 hours using 60 ml of alcohol or hexane in 1 kg of red ginseng powder, the vegetable sterol content in each red ginseng oil was measured (standard deviation ± 0.1, mg / kg of red ginseng) Meaning content in 1 kg of oil).

mg / kg Spirit extraction Hexane extraction Campestrol 2037 3337 Stigmasterol 9876 11716 β-sitosterol 67936 76956 Total vegetable sterol content 79849 92009

  Referring to Table 4, it can be seen that the content of vegetable sterols in red ginseng oil obtained by extraction with hexane is significantly higher than alcohol.

Extraction Efficiency by Extraction Time

Using 1 ml of red ginseng powder, 60 ml of hexane was used to obtain red ginseng oil at different temperatures at different temperatures, and then the vegetable sterol content in each red ginseng oil was measured (standard deviation ± 0.1, mg / kg means content in 1 kg of red ginseng oil). box).

mg / kg 30 minutes 60 minutes 90 minutes 120 minutes Campestrol 3104 3337 3340 3342 Stigmasterol 9808 11716 11911 11921 β-sitosterol 56956 76956 76996 76989 Total amount of vegetable sterols 69868 92009 92247 92252

Referring to Table 5, the extraction yield showed a tendency to improve with time, it can be seen that after about 90 minutes does not increase significantly.

Extraction Efficiency by Extraction Temperature

Extracted for 90 minutes using 60 ml of hexane to 1 kg of red ginseng powder, the temperature was changed to 25 ℃, 40 ℃, and 65 ℃ to obtain red ginseng oil, vegetable sterol content (mg / kg) in each red ginseng oil Was measured (standard deviation ± 0.1, mg / kg means content in 1 kg of red ginseng oil).

mg / kg 25 ℃ 40 ℃ 65 ℃ Campestrol 3045 3204 3337 Stigmasterol 9934 10514 11716 β-sitosterol 69056 70982 76956 Total amount of vegetable sterols 82035 84700 92009

Referring to Table 6, the extraction yield showed a tendency to increase with increasing temperature, it can be seen that after about 65 ℃ does not increase significantly.

Red Ginseng Edible Oil

Example 3 Red Ginseng Edible Oil 1

60 ml of hexane was added to 1 kg of red ginseng powder, and the fat-soluble component was extracted by refluxing at 65 ° C. for 60 minutes. The temperature was lowered to room temperature, grape seed oil was added thereto, and then filtered. The obtained filtrate was removed under reduced pressure to prepare red ginseng edible oil (red ginseng oil: grape seed oil = 0.1: 99.9, weight ratio).

Example 4 Red Ginseng Edible Oil 2

To perform the same as in Example 3, using the red ginseng powder instead of the red ginseng powder was prepared edible red oil.

Experimental Example 3 Analysis of Red Ginseng Edible Oils and Fats

To carry out the same as in Examples 1 and 2, the red ginseng edible oil was prepared by adjusting the content of grape seed oil so that the content of red ginseng oil in the total composition is 0.1% by weight, 0.5% by weight, respectively.

The contents of the plant sterols contained in the prepared red ginseng edible oil were analyzed and shown in Tables 7 and 8. In this case, the vegetable sterol content of grapeseed oil was shown for the comparative example (standard deviation ± 0.1).

Red Ginseng Edible Oil (Example 3) mg / kg Red Ginseng Edible Oil
(0.1 wt%) Red Ginseng Edible Oil
(0.5 wt%) Grapeseed oil Campestrol 377 387 375 Stigmasterol 236 276 225 β-sitosterol 2279 2526 2217 Total vegetable sterol content 2892 3189 2817

Red Ginseng Edible Oil (Example 4) mg / kg Red Ginseng Edible Oil
(0.1 wt%) Red Ginseng Edible Oil
(0.5 wt%) Grapeseed oil Campestrol 378 392 375 Stigmasterol 237 284 225 β-sitosterol 2294 2602 2217 Total vegetable sterol content 2909 3278 2817

Referring to Tables 7 and 8, it can be seen that the red ginseng edible oil according to the present invention has a very high content of vegetable sterols compared to grape seed oil.

Experimental Example 4 Edible Oils and Fats of Red Ginseng

In order to compare the oxidative stability of red ginseng edible oil, red ginseng edible oil prepared in Example 4, and grape seed oil as a comparative example was subjected to an accelerated experiment in an incubator. The acid value and the peroxide value were measured as chemical changes during the accelerated experiment, and the obtained results are shown in Table 9 below.

term Grapeseed oil Red Ginseng Edible Oil  Acid  POV  Acid  POV 10 days  0.2  0.2  0.2  0.2 50 days  0.3  0.4  0.2  0.5 70 days  0.5 2  0.4  0.7 100 days  0.6 5  0.4  0.9

Referring to Table 9, the acid value and peroxide value of the red ginseng edible oil and grape seed oil according to the present invention was similar initially but showed a large difference after 100 days. These results indicate that red ginseng edible oil has better rancidity stability than grape seed oil.

Red ginseng oil according to the present invention is applied to various edible fats and oils.

Claims (12)

delete delete delete delete delete Red ginseng edible oil extracted from red ginseng or red ginseng gourd, comprising red ginseng oil and edible oil containing 0.1 to 10% by weight of vegetable sterol in the total composition. The method of claim 6, The edible oil is selected from the group consisting of sesame oil, olive oil, soybean oil, grape seed oil, sunflower oil, rapeseed oil, linseed oil, rice bran oil, corn oil, pumpkin seed oil, peanut oil, jade oil, diglyceride oil, safflower seed oil and combinations thereof Red ginseng edible oil and fat containing one kind. The method of claim 6, The red ginseng edible oil and fat is red ginseng oil: edible oil and fat containing 0.1: 99.9 to 10:90 by weight ratio. A method of producing red ginseng edible oil and fat prepared by extracting red ginseng or red ginseng powder into an organic solvent to extract a fat-soluble component, and adding an edible oil to it. 10. The method of claim 9, The organic solvent is one method selected from the group consisting of spirits, hexane, acetone and a mixed solvent thereof red ginseng edible oil and fat manufacturing method. 10. The method of claim 9, 1 g of red ginseng or red ginseng foil powder, 50 ml to 1 L of an organic solvent is added and extracted at 4 to 80 ° C. for 30 minutes to 24 hours to extract fat-soluble components. 10. The method of claim 9, Put the mixture of the red ginseng or red ginseng powder and the organic solvent in a supercritical extraction tank, supply a supercritical fluid, and maintain the pressure of the extraction tank at 300 to 500bar to extract the fat-soluble components at room temperature for 3 to 4 hours Method of producing red ginseng edible oil and fat.