KR101164529B1 - Ginseng fermentation system for Ginsenoside increase - Google Patents

Abstract

The present invention relates to a method for fermenting ginseng, and more particularly, to a method for fermenting ginseng by changing a polysaccharide to a monosaccharide through a stepwise fermentation process using a strain (lactic acid bacteria, fungus, yeast, etc.) and a nano- The present invention provides a ginseng fermentation method for increasing ginsenoside in order to increase the content of ginsenoside Rd, which converts monosaccharide to ginseng-specific saponin. The ginseng is fermented by using a strain, outstanding. In addition, the content of ginsenoside Rd can be dramatically improved while maintaining the content of other saponin components.

Description

Ginseng fermentation method for increasing ginsenoside {Ginseng fermentation system for Ginsenoside increase}

The present invention relates to a method for fermenting ginseng, and more particularly, to a method for fermenting ginseng by changing a polysaccharide to a monosaccharide through a stepwise fermentation process using a strain (lactic acid bacteria, fungus, yeast, etc.) and a nano- This invention relates to a ginseng fermentation method for increasing ginsenoside so as to increase the content of ginsenoside Rd converting monosaccharide to ginsenoside-specific saponin.

In general, ginseng has been used as a precious gemstone in ancient times as well as being a commodity in the divine medicine for menstruation. So far, many pharmacological experiments have shown that ginseng strengthens the nonspecific resistance of the body to stress and has anti-acidic action. In addition, it has been found that improvement of hypertension, enhancement of insulin action, blood glucose lowering effect in ALLOXAN diabetic mouse, liver RNA synthesis in white rats, protein synthesis, sugar and lipid metabolism promotion effect, and anticancer effect are found.

The ginseng has been used mainly in the Asian countries such as Korea, China and Japan for various diseases such as psychiatric diseases, diseases of the nervous system and diabetes in the form of herbal medicines. Saponin, which is a main component of ginseng, It is known to be effective for sedative and antihypertensive anticancer.

Currently, the use of ginseng can be classified into three types: red ginseng prepared by heat treatment of white ginseng and ginseng dried at room temperature, heated at 120 to 180 ° C, and ginseng It is used in the form of heat-treated ginseng.

Saponin is a glycoside that is widely distributed in the vegetable field. It refers to a non-sugar moiety composed of several ring compounds. Saponin in ginseng is specifically named ginsenoside. Ginseng saponin is different in structure compared to saponin in other plants, and its pharmacological efficacy is also different. It has already been reported that ginseng saponin has different pharmacological effects depending on the number, type, and position of sugars bound to the basic structure, aglycon.

Specifically, the root of ginseng contains about 4 to 10% of ginseng saponin (4-8% of Korean ginseng and 4 to 10% of ginseng), and the ginseng saponin is a mixture of various ginsenosides, Ginsenosides Rb1, Rc and Rg1 are relatively high in Korea, while Ginsenoside Rb1 and Re are relatively high in the United States.

On the other hand, the following formula 1 is a chemical formula of ginsenoside Rd (20 (S) -protopanaxadiol-3-O-? -D-glucopyranoside), Ginsenoside Rd is a compound of the following formula It is known as a physiologically active substance having an action to suppress glomerular hypertrophy. Ginsenoside Rd is structurally identical to the Ginsenoside Rb1, Rb2, Rc and the two sugar moieties attached to the C3 position, and the sugar bonded to the 6th carbon position of the sugar moiety bonded to the C20 position Has no structure.

[Chemical Formula 1]

Meanwhile, methods for fermenting ginseng to enhance the content of ginsenoside contained in the ginseng have been proposed. In particular, Korean Patent Publication No. 2003-61756 discloses a method of fermenting ginseng with Aspergillus Which is characterized in that it is decomposed into a starch hydrolysis enzyme and a proteolytic enzyme. However, in this method, it was not confirmed whether the content of ginsenoside Rd was increased.

Korean Patent Application No. 2007-43083 discloses a method for producing fermented ginseng using lactic acid bacteria. However, in case of using lactic acid bacteria, a separate additive has to be added in addition to ginseng as a raw material of fermentation, and the content of ginsenoside Rd is not increased.

The object of the present invention to overcome the above-mentioned problems is to provide a method for fermenting ginseng, and more particularly, to a fermentation method using ginseng fermentation by using a strain (lactic acid bacteria, fungus, yeast, etc.) The present invention provides a ginseng fermentation method for increasing the content of ginsenoside Rd in order to increase the content of ginsenoside Rd which converts a polysaccharide to a monosaccharide through a process to convert monosaccharide to ginsenoside specific saponin.

In order to attain the above object, the ginseng fermentation method for increasing ginsenoside according to the present invention is characterized in that the raw material ginseng fermentation is carried out for 18 hours under vacuum at 80 DEG C or below, aging for 6 hours for 7 days A first step of making a stock solution of red ginseng and firstly making the stock solution of red gins into a first nano by using a high frequency and a low frequency for 24 hours; Through the first step, the nanoized red ginseng solution is cultured for 2-3 days at 20 ° C to 35 ° C using a Bacillus subtilis strain, and after primary fermentation for 4 to 5 days, A second step of vacuum sterilizing at ~ 85 ° C; After the first fermented red ginseng solution obtained through the second step is cultured at 20 ° C to 35 ° C for 2-3 days using Lactobacillus and Bacollus mixed strains, A third step of vacuum sterilization at 80 ° C to 85 ° C after finishing the removal of the fibrils through the second fermentation process; After the second fermented red ginseng solution obtained through the third step is cultured at 20 ° C to 35 ° C for 2 to 3 days using Aspergillus strain, yeast strain and photosynthetic strain, A fourth step of vacuum sterilization at 80 ° C to 85 ° C after completion of the third fermentation for converting the polysaccharide such as carbohydrate into a monosaccharide through the third fermentation; After the third fermented red ginseng solution obtained through the fourth step is cultured at 20 ° C to 35 ° C for 2 to 3 days using mixed lactic acid bacteria such as bifidus bacterium and Bulgarian bacterium, A fifth step of vacuum sterilization at 80 ° C to 85 ° C when the monosaccharide is converted into a special saponin component of ginseng through fourth fermentation for about 5 days; And a sixth step of micronizing the fermented red ginseng raw material after completion of the fourth fermentation process completed by the fifth step using high frequency and low frequency for 24 hours to picoise the nanoized material There is.

In order to attain the above object, an additional feature of the ginseng fermentation method for increasing ginsenoside according to the present invention is that the result obtained through the sixth step is introduced into a pico germinated red ginseng The method further comprises a seventh step of concentrating the stock solution by about 1/2, extracting the concentrated stock solution having less than 20% of the powder or moisture through the low-temperature vacuum freeze-drying device, sterilizing the concentrate, and packaging the concentrate.

According to another aspect of the present invention, there is provided a ginseng fermentation method for increasing ginsenoside, wherein the sixth step is a step for increasing the absorption rate of the human body.

According to another aspect of the present invention, there is provided a ginseng fermentation method for increasing ginsenoside, comprising: vacuum sterilizing a product fermented repeatedly in the second to fifth steps; Since each strain can not mutate after the fermentation, and the strong strains survive and weak strains are killed, it is impossible to evacuate the desired type of saponin. Therefore, it is necessary to repeatedly perform the vacuum sterilization process have.

According to another aspect of the present invention, there is provided a ginseng fermentation method for increasing ginsenoside comprising: mixing ginseng, which is a raw material, at a temperature of 80 ° C to 85 ° C for 5 to 12 times, A first step of pulverizing red ginseng having a moisture content of about 30% to a diameter of about 2 to 5 mm, and then filtering the red ginseng with a diameter of about 2 mm; Bacillus subtilis strain was added at 2 ~ 5mm of water content of 30% and acidity was adjusted to weak acidity of about 4.5 ~ 5.0. A second step of vacuum-sterilization at 80 ° C to 85 ° C after first fermentation for 4 to 5 days after culturing for 2 to 3 days; Lactobacillus or mixed Bacillus strains are added to the first fermented red ginseng powder which has been completed through the second step, and then cultured at 20 ° C to 35 ° C for 2 to 3 days, A third step of vacuum sterilization at a temperature of 80 to 85 ° C after fermentation; Aspergillus, yeast, and photosynthetic strains were added to the second-fermented red ginseng powder, which had been completed through the third step, and cultured at 20 ° C to 35 ° C for 2 to 3 days. After 4 to 5 days A third step of vacuum sterilization at 80 ° C to 85 ° C after the third fermentation; And bifidus, Bulgarian or mixed lactic acid bacteria are added to the third fermented red ginseng powder obtained through the fourth step, and the mixture is cultured at 20 ° C to 35 ° C for 2 to 3 days, And a fifth step of vacuum sterilization at 80 ° C to 85 ° C after the fourth fermentation process.

The anticipated effect of the above-described characteristics of the present invention is that the strain is fermented using the strain, so that the safety as a food is excellent. In addition, the content of ginsenoside Rd can be dramatically improved while maintaining the content of other saponin components.

The above and other objects and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.

Hereinafter, preferred embodiments of the present invention will be described in detail.

First, the ginseng fermentation method according to the present invention is broadly defined as follows: fermenting stepwise with fungus, yeast, and lactic acid bacteria using red ginseng extract or red ginseng powder to increase the saponin of red ginseng, and then nanoizing it using high frequency and low frequency .

Therefore, it is revealed beforehand that the manufacturing method according to the present invention and the result according to the manufacturing method are all included in the present invention.

According to the present invention, the liquid fermentation method is applied according to the state of red ginseng as the raw material, that is, in the case of the extract, and in the case of powder, the solid phase fermentation method is applied.

First, a liquid fermentation method will be described as follows.

In the present invention, raw ginseng is prepared by putting ginseng in a vacuum state at 80 ° C or less for 18 hours and aging for 6 hours for 7 days to prepare a red ginseng solution. Then, the red ginseng solution is mixed with primary nano nano).

Step 2: The nanoized red ginseng solution is cultured at 20 ° C to 35 ° C using Bacillus subtilis strain, and after primary fermentation for 4 to 5 days, Lt; 0 > C.

③ Phase 3: After the primary fermented red ginseng solution is cultured for 2 ~ 3 days at 20 ℃ ~ 35 ℃ using Lactobacillus and bacillus mixed strains, After the fermentation process is complete, remove the fibrin. Vacuum sterilize at 80 ℃ ~ 85 ℃.

㉱ Fourth step: After the 2nd fermented red ginseng solution is cultured for 2 ~ 3 days at 20 ℃ ~ 35 ℃ using Aspergillus strain, yeast strain and photosynthetic strain, 3 ~ After the third fermentation, which converts the polysaccharide such as carbohydrate into monosaccharide through tea fermentation, vacuum sterilize at 80 ~ 85 ℃.

㉲ Stage 5: Bifidobacteria, bruvic bacteria, etc. Mixed lactic acid bacteria were cultivated at 20 ℃ ~ 35 ℃ for 2 ~ 3 days and 4 ~ 5 days after 4 ~ fermentation, the monosaccharides were treated with RG1, RG2, RG3 , RH1, RH2, CK saponin metabolites, etc. can be increased by 50 ~ 1,400 times more than red ginseng. After completion of this process, vacuum sterilize at 80 ~ 85 ℃.

Step 6: Fermentation of the fermented red ginseng after the fourth fermentation is micromolecularized by using high frequency and low frequency for 24 hours to picoize the nanoized substance. When this process is performed, the absorption time of human body is several tens times faster than that of ordinary red ginseng.

㉴ Seventh process: After concentrating the pico red ginseng solution in the vacuum low temperature concentrator to 1/2, concentrate less than 20% powder or moisture concentrate through the low temperature vacuum lyophilization device and paste it after sterilization.

In this case, if the strain is not killed after each fermentation, mutation of the strain may occur, and since the strong strain survives and the weak strain is killed, the desired saponin can not be extracted uniformly.

Unlike the liquid fermentation method described above, the solid phase fermentation method applied when the raw material, red ginseng, is powder is as follows.

 Step 1: Red ginseng is steamed 5 ~ 12 times at 80 ~ 85 ℃ for 30 ~ 60 minutes. The red ginseng is pulverized to a diameter of 2 ~ 5mm and then filtered with a diameter of about 2mm. When the powder is mixed, it becomes rice cakes due to moisture and does not normally ferment.

 Step 2: Red ginseng of about 2 mm to 5 mm is adjusted to have a moisture content of about 30% and an acidity of about 4.5 to 5.0, and the mixture is automatically stirred twice per hour. In this state, Bacillus subtilis strain is added and cultured at 20 ° C to 35 ° C for 2 to 3 days, followed by primary fermentation for 4 to 5 days, followed by vacuum sterilization at 80 ° C to 85 ° C.

 Step 3: Lactobacillus or mixed Bacillus strain is added to the red ginseng powder after the first fermentation, and the mixture is incubated at 20 ° C to 35 ° C for 2 to 3 days, followed by a secondary fermentation process for 4 to 5 days. And then vacuum sterilized at 80 ° C to 85 ° C.

 Step 4: Aspergillus strain, yeast strain, and photosynthetic strain are added to the red ginseng powder after the second fermentation, and then cultured at 20 ° C to 35 ° C for 2 to 3 days, followed by a third fermentation process Followed by vacuum sterilization at 80 ° C to 85 ° C.

 Step 5: Bifidus, Bulgarian, or mixed lactic acid bacteria are added to the third fermented red ginseng powder and cultured at 20 ° C to 35 ° C for 2 to 3 days. After fermentation, vacuum sterilize at 80 ℃ ~ 85 ℃.

In this case, when a variety of strains are mixed or the fermentation process is prolonged, caution must be exercised because only the strong strains survive or the mutation of the strains occurs and the desired saponin can not be extracted uniformly.

In addition, caution should be exercised when lactic acid bacteria produce and distribute live stock solution of red ginseng saponin, which may cause denaturation of saponin and degeneration of material.

As described above, the saponin obtained after the fourth fermentation process produces excellent saponins of about 50 to 1,400 times higher than that of red ginseng or general lactic acid fermented red ginseng, such as RG1, RG2, RG3, RH1, RH2 and CK saponin metabolites .

Since the content of the saponin which is produced by the above-described method according to the present invention is significantly increased as compared with the conventional products, it is most preferable to use Korean ginseng (Korean red ginseng) 6-year-old ginseng, raw ginseng, miso ginseng, and pansam are all available, and Chinese ginseng, Japanese ginseng, American ginseng, and Brazilian ginseng are also available.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be easy for anyone to know.

Claims (5)

The raw material, which is a raw material, is put in a vacuum state at 80 ° C or less for 18 hours and aged for 6 hours for 7 days to prepare a red ginseng solution, which is then subjected to high frequency and low frequency for a first nano- 1 process;
The nanoized red ginseng solution is first cultured at 20 ° C to 35 ° C using Bacillus subtilis strain and then subjected to a primary fermentation process for about 4 to 5 days. A second step of vacuum sterilizing at 85 占 폚;
After the first fermented red ginseng solution obtained through the second step is cultured at 20 ° C to 35 ° C for 2-3 days using Lactobacillus and bacillus mixed strains, A third step of vacuum sterilization at 80 ° C to 85 ° C after finishing the removal of the fibrils through the second fermentation process;
After the second fermented red ginseng solution obtained through the third step is cultured at 20 ° C to 35 ° C for 2 to 3 days using Aspergillus strain, yeast strain and photosynthetic strain, A fourth step of subjecting the polysaccharide to a monosaccharide through tertiary fermentation at a temperature of 80 ° C to 85 ° C after completion of the third fermentation;
After the third fermented red ginseng solution obtained through the fourth step is cultured for 2-3 days at 20 ° C to 35 ° C using bifidus bacteria, Bulgarian bacteria or mixed lactic acid bacteria, A fifth step of vacuum sterilization at 80 ° C to 85 ° C when the monosaccharide is converted into the special saponin component of ginseng through the fourth fermentation for about 5 days; And
And a sixth step of finely molecularizing the stock solution of fermented red ginseng after completion of the fourth fermentation process using the high frequency and the low frequency for 24 hours to piano the nanoized material A ginseng fermentation method for enhancing ginsenosides.
The method according to claim 1,
The resultant product obtained through the sixth step is concentrated in a vacuum low temperature concentrator by about 1/2 of the pico red ginseng stock solution and then extracted with a powder or a concentrate solution having a moisture content of less than 20% through a low temperature vacuum freeze drying device and sterilized Wherein the ginseng fermentation method further comprises a seventh step of ginsenoside fermentation.
The method according to claim 1,
Wherein the sixth step is a step of increasing the absorption rate of the human body.
The method according to claim 1,
Vacuum sterilization of the fermented product repeatedly fermented in the second to fifth steps may result in mutation of the strain if the strain is not killed after each fermentation, and the strong strain is survived and the weak strain is killed, so that the desired saponin is extracted Wherein the ginseng fermentation method comprises the steps of repeatedly performing a vacuum sterilization step for each step.
The first step of red ginseng is made by mixing red ginseng with about 30 ~ 30% of water, about 2 ~ 5mm in diameter, and filtering about 2mm in diameter. ;
Bacillus subtilis strain was added at 2 ~ 5mm of water content of 30% and acidity was adjusted to weak acidity of about 4.5 ~ 5.0. A second step of vacuum-sterilization at 80 ° C to 85 ° C after first fermentation for 4 to 5 days after culturing for 2 to 3 days;
Lactobacillus bacteria or mixed Bacillus strains are added to the first fermented red ginseng powder which has been completed through the second step and then cultured at 20 ° C to 35 ° C for 2 to 3 days, A third step of vacuum sterilization at a temperature of 80 to 85 ° C after fermentation;
Aspergillus, yeast, and photosynthetic strains were added to the second-fermented red ginseng powder, which had been completed through the third step, and cultured at 20 ° C to 35 ° C for 2 to 3 days. After 4 to 5 days A third step of vacuum sterilization at 80 ° C to 85 ° C after the third fermentation; And
Bifidus, Bulgarian, or mixed lactic acid bacteria are added to the third-fermented red ginseng powder which has been completed through the fourth step, and then cultured at 20 ° C to 35 ° C for 2 to 3 days, And a fifth step of vacuum sterilization at 80 ° C to 85 ° C after the fourth fermentation process.