KR101131837B1 - Method for producing fermented black-red ginseng and fermented black-red ginseng produced by the same method - Google Patents

Abstract

PURPOSE: Black-red ginseng, and a producing method thereof are provided to prevent the loss or change of active ingredients of ginseng, and to reduce the bitter taste of the ginseng. CONSTITUTION: A producing method of black-red ginseng comprises the following steps: steaming fresh ginseng at 110-130 deg C for 10-20 minutes after washing; drying the steamed ginseng using a vacuum drier at 36-40 deg C for 1-3 hours; mixing Japanese apricot and sugar, and aging the mixture for 55-65 days at 22-26 deg C before filtering to obtain a Japanese apricot fermented liquid; preparing a leonuri herba fermented liquid, a glycyrrhizae radix fermented liquid, and a hovenia dulcis fermented liquid using the same process; mixing the Japanese apricot fermented liquid, the leonuri herba fermented liquid, the glycyrrhizae radix fermented liquid, and the hovenia dulcis fermented liquid to obtain a mixed fermented liquid; and dipping the dried ginseng into the mixed fermented liquid, and fermenting the mixture for 100-140 days at 28-32 deg C.

Description

Method for producing fermented black red ginseng and fermented black red ginseng produced by the above method {method for producing fermented black-red ginseng and fermented black-red ginseng produced by the same method}

The present invention comprises the steps of (a) washing and steaming fresh ginseng; (b) drying the steamed ginseng of step (a) using a reduced pressure dryer; (c) preparing a mixed fermentation broth by mixing plum fermentation broth, motherwort fermentation broth, licorice fermentation broth, and fern fermentation broth; And (d) immersing the dried ginseng of step (b) in the mixed fermentation broth prepared in step (c) or spraying the mixed fermentation broth on the dry ginseng, followed by fermentation. It relates to a method of producing fermented black red ginseng, fermented black red ginseng prepared by the above method and fermented black red ginseng processed food prepared using the fermented black red ginseng.

Since ancient times, ginseng was recognized for its effectiveness in oriental medicine, and in 488-496, the Chinese Hong Dynasty's Dohongjing, “new farming menarche”, ginseng mainly raised five nutrients (soy sauce, heart, lung, kidney, spleen). He used it as a medicine, calmed his mind, and eliminated soldiers who entered the misinformation to brighten their eyes, make their heads wise, and take them longer for lighter and longer lives. In addition, "Myeongseok" and "herbaceous wood", etc., explain the efficacy of ginseng relatively broadly. Today, many clinical studies of ginseng have been conducted by prominent scholars from all over the world, and it has been found to be effective in increasing immunity, anticancer, prevention and treatment of circulatory diseases. Ginseng is divided into ginseng, white ginseng, dried ginseng and red ginseng according to processing methods. Fresh ginseng refers to ginseng that has not been processed after being harvested in the field. Dried ginseng is dried without removing the skin of ginseng. Dry ginseng is called white ginseng after removing the ginseng skin.

Among the fresh ginseng, red ginseng is obtained through steaming and drying step of steaming 4-6 years old without removing the bark. The red ginseng becomes pale yellow brown and pale red brown during this process. The current law defines red ginseng as "steaming or swelling ginseng or lavering the starch of ginseng by other means." In other words, red ginseng is steamed and dried by steaming or other methods. Red ginseng is a non-enzymatic browning reaction product that is unique to red ginseng during the manufacturing process, and antioxidant components such as maltol are produced. In this case, the amount of irrelevant irradiated saponins is greatly increased, and the ginsenoside Rg3, known as an anticancer substance, is greatly increased.

Ginseng saponin, known as the main pharmacological component of Korean ginseng, is called ginsenoside, which has a unique chemical structure different from that found in other plants, and its efficacy is also known to be unique. Recent chemical analysis of the chemical structure of 34 ginseng saponins has been revealed. Korean ginseng contains 34 kinds of ginseng saponins, 15 kinds of Chinese ginseng (Samchil) and 14 kinds of American ginseng. The reason why Korean ginseng is much better in efficacy than other countries' ginseng is scientifically identified.

Ginseng saponin does not produce the drug itself, and after ingestion, it is absorbed and decomposed into saponin metabolites in the human body to show the drug's effect. However, many saponins contained in ginseng are known to be excreted without being decomposed and absorbed if there are no intestinal microorganisms that can decompose it. Red ginseng increases the efficacy of ginseng by changing ginseng saponin into an absorbable ingredient in the human body. However, only about 70% of red ginseng saponin contained in red ginseng is decomposed in the stomach or intestine of humans and the rest is not known to be decomposed and absorbed without the intestinal microorganisms. This is necessary.

Korean Patent No. 1037412 discloses a method for preparing fermented black red ginseng, but is different from the method for preparing fermented black red ginseng of the present invention.

The present invention is derived from the above requirements, the object of the present invention is to increase the absorption rate of the active ingredient of black red ginseng, less bitter taste and soft taste without modifying the loss or active ingredients of the active ingredient is suitable for consumer preference To provide a fermented black ginseng prepared with the materials and conditions.

In order to solve the above problems, the present invention (a) washing and increasing the ginseng; (b) drying the steamed ginseng of step (a) using a reduced pressure dryer; (c) preparing a mixed fermentation broth by mixing plum fermentation broth, motherwort fermentation broth, licorice fermentation broth, and fern fermentation broth; And (d) immersing the dried ginseng of step (b) in the mixed fermentation broth prepared in step (c) or spraying the mixed fermentation broth on the dry ginseng, followed by fermentation. It provides a method of producing fermented black red ginseng.

The present invention also provides a fermented black red ginseng prepared by the above method.

The present invention also provides a fermented black red ginseng processed food prepared using the fermented black red ginseng.

Fermented black red ginseng of the present invention is not only superior in quality compared to the conventional black red ginseng product, but also manufactured by using the mixed fermentation broth of the present invention, the bitterness and soft taste can be used as a health food that consumers can consume without hesitation. Can be. In addition, by using a reduced pressure drying, not only does not cause loss of active ingredients or modification of unwanted components, but also extract the fermented black red ginseng of the present invention can be applied to various product forms such as extract or beverage.

In order to achieve the object of the present invention,

(a) washing ginseng and cooking for 10-20 minutes at 110-130 ° C;

(b) drying the cooked ginseng of step (a) for 1 to 3 hours at 36 to 40 ° C. using a reduced pressure dryer adjusted to a pressure of 900 to 940 hPa;

(c) aging the mixture of the plum and sugar in a 0.8 to 1.2: 0.8 to 1.2 weight ratio for 55 to 65 days at 22 ~ 26 ℃ and filtered to produce a plum fermentation broth;

(d) ripening the mixture of motherwort and sugar in a weight ratio of 0.8-1.2: 0.8-1.2 at 55-65 days at 22-26 ° C. and then filtering to prepare a motherwort fermentation broth;

(e) preparing a licorice fermentation broth by aging the mixture of licorice and sugar in a weight ratio of 0.8-1.2: 0.8-1.2 by weight at 22-26 ° C. for 55-65 days and then filtering the mixture;

(f) aging the mixture of hawthorn and sugar in a 0.8 ~ 1.2: 0.8 ~ 1.2 weight ratio for 55 to 65 days at 22 ~ 26 ℃ and filtered to produce a hut fermentation broth;

(g) the prepared fermentation broth of step (c), the motherwort fermentation broth prepared in step (d), the licorice fermentation broth prepared in step (e) and the fern fermentation broth prepared in step (f) 1.2: 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 by weight to prepare a mixed fermentation broth; And

(h) the dried ginseng of step (b) is immersed in the mixed fermentation broth prepared in step (g) or the mixed fermentation broth of step (g) is sprayed onto the dried ginseng of step (b) It provides a method for producing fermented black ginseng, characterized in that it comprises the step of fermenting at 28 ~ 32 ℃ for 100 ~ 140 days.

In the production method of the fermented black red ginseng of the present invention, the increase in the step (a) may be preferably increased for 15 minutes at 121 ℃, not only to sterilize the ginseng completely by increasing the ginseng under the above conditions, The sugar component was gelatinized while inflated to increase digestive absorption.

In addition, in the production method of the fermented black red ginseng of the present invention, the drying of step (b) may be preferably dried for 2 hours at 38 ℃ using a reduced pressure dryer adjusted to 920 hPa. In case of using hot air drying, a general drying method, problems such as color change of food, shrinkage, and destruction of nutrients may occur due to heat disturbance, and benzopyrene, a carcinogen, is produced during the manufacturing process of red ginseng. However, ginsenosides Rg1 and Rb1 has a problem that is reduced during the hot air drying process. In addition, vacuum drying or vacuum freeze drying is a situation in which a machine is expensive and requires a lot of maintenance costs, and a small amount of drying is not practical, and is only used for experimentation in some cases. Therefore, in the present invention, a pressure reducing drier was used to solve the above problems, and since the ginseng is dried at a low temperature under reduced pressure, carcinogens such as benzopyrene are not generated, and the Rg1 and Rb1 components are reduced by the process of hot ginseng and hot air drying. It can be somewhat suppressed, and mass drying is possible without degrading the quality of ginseng and economically dry.

In addition, in the method of manufacturing fermented black red ginseng of the present invention, the plum fermentation broth of step (c) is preferably filtered after ripening the mixture of plum and sugar in a 1: 1 weight ratio for 60 days at 24 ° C. The fermentation broth of motherwort of step (d) may preferably be prepared by aging a mixture of motherwort and sugar in a 1: 1 weight ratio after aging at 24 ° C. for 60 days, and filtering (e) The licorice fermentation broth of the step may preferably be prepared by aging a mixture of licorice and sugar in a 1: 1 weight ratio after aging at 24 ° C. for 60 days, and filtering the barberry fermentation broth of step (f). Preferably, the mixture of hawthorn and sugar in a 1: 1 weight ratio may be prepared by aging at 60 ° C. for 60 days and then filtering.

It is preferable that the seed of plum in the fermentation broth prepared above is not included in the fermentation broth, and when the motherwort fermentation broth is prepared, it is preferable to use only stem and leaf parts without using the forage and seed of motherwort. It is preferable to use only the leaf or stem portion, and in the case of licorice fermentation broth, it is preferable to use only the root or root stem portion.

In addition, in the production method of fermented black red ginseng of the present invention, the mixed fermentation broth of step (g) is preferably 1: 1: 1: 1 of the plum fermentation broth, motherwort fermentation broth, licorice fermentation broth, and fern fermentation broth prepared by the above method. It can be prepared by mixing in a weight ratio, immersed dry ginseng or mixed with the fermentation broth prepared by mixing the plum fermentation broth, motherwort fermentation broth, licorice fermentation broth and fern fermentation broth prepared by the above method or spraying the mixed fermentation broth to the dry ginseng If you use the natural enzyme derived from the fermentation broth fermented black red ginseng was easier to reduce the bitter taste and improve flavor of black red ginseng. Natural enzymes in the present invention means a fermentation broth obtained by fermenting natural herbs, fruits or plants.

In addition, in the production method of the fermented black red ginseng of the present invention, the fermentation of the step (h) may be preferably fermented at 30 ° C. for 120 days. Fermented black red ginseng can be prepared that can be increased, and the bitter taste of black red ginseng decreases and the taste is soft. If the fermentation is out of the above conditions there is a problem that the quality of fermented black red ginseng decreases.

The present invention also provides a fermented black red ginseng prepared by the above method. The meaning of fermented black red ginseng used in the present invention means red and black fermented ginseng prepared by fermentation using raw ginseng.

The present invention also provides a fermented black red ginseng processed food prepared using the fermented black red ginseng. The processed foods include, but are not limited to, candy, sweets, chocolate, beverages, extracts, and the like containing fermented black ginseng.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Manufacturing example : Fermentation Black red ginseng  Produce

(a) Fresh ginseng was washed and steamed at 120 ° C. for 15 minutes.

(b) The steamed ginseng of step (a) was dried at 38 ° C. for 2 hours using a reduced pressure dryer controlled at 920 hPa.

(c) A mixture of 1 kg of plum and 1 kg of sugar was aged at 60 ° C. for 60 days and then filtered to prepare a plum fermentation broth.

(d) A mixture of 1 kg of motherwort and 1 kg of sugar was aged at 24 ° C. for 60 days and then filtered to prepare a motherwort fermentation broth.

(e) A mixture of 1 kg of licorice and 1 kg of sugar was aged at 60 ° C. for 60 days and then filtered to prepare a licorice fermentation broth.

(f) A mixture of 1 kg of liana and 1 kg of sugar was aged at 24 ° C. for 60 days and then filtered to prepare a fern fermentation broth.

(g) 500 ml of the prepared fermentation broth of step (c), the motherwort fermentation broth of step (d), the licorice fermentation solution of step (e) and the prepared fern fermentation solution of step (f) Mixed fermentation broth was prepared by mixing each g.

(h) 10 kg of dried ginseng of step (b) was immersed in 2 kg of the mixed fermentation broth prepared in step (g), and then fermented at 30 ° C. for 120 days.

Example : Sensory test

Fermented black red ginseng prepared by the method of the preparation example and commercially available fermented black red ginseng (Comparative Example) were subjected to sensory tests on 30 people and the results are shown in Table 1 below. The sensory test items were conducted on color, aroma, taste, texture, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects scored according to the following evaluation criteria. . 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory evaluation Item Manufacturing example Comparative example color 3.6 ± 0.2 3.5 ± 0.1 incense 3.4 ± 0.1 3.4 ± 0.2 flavor 4.2 ± 0.1 3.4 ± 0.1 Overall preference 3.9 ± 0.1 3.3 ± 0.1

As a result, as can be seen in Table 1, the preference for color and aroma did not show a big difference, but in the preference for taste, the fermented black ginseng prepared by the method of Preparation of the present invention showed a high acceptability. In addition, even in the overall preference, the fermented black red ginseng of the present invention exhibited a high degree of preference, and it was found that the fermented black red ginseng of the present invention had little bitterness and a smooth taste, which anyone could consume without objection, and exhibited excellent flavor.

Claims (3)

(a) washing ginseng and cooking for 10-20 minutes at 110-130 ° C;
(b) drying the cooked ginseng of step (a) for 1 to 3 hours at 36 to 40 ° C. using a reduced pressure dryer adjusted to a pressure of 900 to 940 hPa;
(c) aging the mixture of the plum and sugar in a 0.8 to 1.2: 0.8 to 1.2 weight ratio for 55 to 65 days at 22 ~ 26 ℃ and filtered to produce a plum fermentation broth;
(d) ripening the mixture of motherwort and sugar in a weight ratio of 0.8-1.2: 0.8-1.2 at 55-65 days at 22-26 ° C. and then filtering to prepare a motherwort fermentation broth;
(e) preparing a licorice fermentation broth by aging the mixture of licorice and sugar in a weight ratio of 0.8-1.2: 0.8-1.2 at 55-65 days at 22-26 ° C. and then filtering the mixture;
(f) aging the mixture of hawthorn and sugar in a 0.8 ~ 1.2: 0.8 ~ 1.2 weight ratio for 55 to 65 days at 22 ~ 26 ℃ and filtered to produce a hut fermentation broth;
(g) the prepared fermentation broth of step (c), the motherwort fermentation broth prepared in step (d), the licorice fermentation broth prepared in step (e) and the fern fermentation broth prepared in step (f) 1.2: 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 by weight to prepare a mixed fermentation broth; And
(h) the dried ginseng of step (b) is immersed in the mixed fermentation broth prepared in step (g) or the mixed fermentation broth of step (g) is sprayed onto the dried ginseng of step (b) After the fermentation black red ginseng, characterized in that it comprises the step of fermenting for 28 ~ 32 days at 28 ~ 32 ℃. Fermented black ginseng prepared by the method of claim 1. Fermented black red ginseng processed food prepared using the fermented black red ginseng of claim 2.