KR101190915B1 - Manufacturing method of lactic acid fermented red ginseng paste - Google Patents

Abstract

PURPOSE: A producing method of a lactobacillus fermentation red ginseng extract having high content of ginsenoside is provided to use the entire body of red ginseng for improving the flavor of the extract. CONSTITUTION: A producing method of a lactobacillus fermentation red ginseng extract having high content of ginsenoside comprises the following steps: steaming fresh ginseng at 90-120 deg C for 2-3 hours after adding soybeans; crushing the steamed ginseng using a 100 mesh colloid mill to obtain paste; injecting lactobacillus selected from Lactobacillus plantarum or Bifidobacterium infantis into the ginseng paste; and fermenting the mixture at 33-37 deg C for 1-5 days. [Reference numerals] (AA) Before fermenting; (BB) After fermenting

Description

Manufacturing Method of Lactic Acid Fermented Red Ginseng Paste

The present invention relates to a method for producing lactic acid bacteria fermented red ginseng, more specifically, a paste made by grinding whole red ginseng root without using red ginseng concentrate or red ginseng powder as it is fermented with lactic acid bacteria to have excellent texture and flavor, and ginseng saponin The present invention relates to a method for preparing fermented red ginseng decomposed into an easily digestible absorbing substance.

Ginseng has been tested through many pharmacological experiments to reduce cholesterol, inhibit lipid peroxidation, lower blood pressure, increase blood flow, cerebrovascular expansion, increase cardiac function, antiarrhythmia, antithrombotic, platelet aggregation, treatment of chronic renal failure, cytotoxicity and cancer suppression. , Immunomodulatory activity, increased memory, increased metabolism of brain, antistress, antioxidant activity, anti-aging, anti-ulcer and gastric secretion, hyperactivity, protection against radiation, antidiabetic, detoxification, hepatocellular enzymes, treatment of asthma It is known to have anti-inflammatory, analgesic, anemia treatment, fertility and sexual performance enhancement, alcohol blood levels, anti-allergic, anti-cancer and so on.

In general, when preparing fermented red ginseng, the red ginseng extract is fermented, and the red ginseng powder is mixed with water to ferment. Recently, the active ingredients of ginseng are easily absorbed into the human body, and as a method of reinforcing the components present in ginseng in trace amounts, the method of fermenting ginseng using intestinal microorganisms or lactic acid bacteria or treating enzymes is used.

Korean Patent Application Publication No. 2006-0001834 discloses a method of preparing fermented ginseng or fermented red ginseng comprising inoculating ginseng lactic acid bacteria into ginseng or red ginseng and treating organic acids. Republic of Korea Patent Application Publication No. 2003-61756 discloses a method for producing a functional ginseng fermentation broth with excellent functionality and functionalities, characterized in that the ginseng is fermented with Aspergillus bacteria and then broken down into starch and protease.

In addition, Korean Patent Application Publication No. 2006-74970 discloses a fermented ginseng comprising a degradation product obtained by degrading the glycoside component in ginseng as a Lactobacillus casei Hasegawa strain. Korean Patent Application Publication No. 1998-040224 discloses fermented ginseng containing saponin digested by fermenting ginseng with various Lactobacillus strains. Korean Patent Application Publication No. 2010-0074382 discloses a ginseng fermentation fermented with Lactobacillus and Bifidobacterium strains in white ginseng or red ginseng powder.

Therefore, the present inventors continue to study to prepare a ginseng fermentation broth with a high content of saponin (ginsenoside) by having a thick texture without a part discarded by using the entire steamed red ginseng root, which contains ginseng saponin decomposed products. The present invention was completed by preparing a fermented red ginseng solution.

The purpose of the present invention is to use all the red ginseng root without discarding the powder, unlike the use of powder, the flavor of red ginseng is excellent without the addition of a separate flavor, has a thick texture like yogurt and high ginsenoside content of lactic acid bacteria fermentation To provide a method for producing red ginseng liquid.

In order to achieve the above object, the present invention provides a method for producing lactic acid bacteria fermented red ginseng containing ginseng saponin decomposition product comprising the following steps.

(1) steaming for 2-3 hours at 90-120 ° C. using fresh ginseng;

(2) finely grinding the steamed fresh ginseng with a colloid mill to more than 100 mesh;

(3) Inoculated with one or more lactic acid bacteria of Lactobacillus plantarum ( L. plantarum ) and Bifidobacterium infuntis ( B. infantis ) to the ground ginseng solution to ferment for 1 to 5 days at 33 to 37 ℃ Preparing a fermented red ginseng containing a degradation product of ginseng saponin.

In the case of using conventional ginseng or red ginseng powder, there is a problem that not only has a thick texture, but also has a weak inherent odor, is difficult to form a drink without a stabilizer, and has a problem that the taste is very low without the addition of perfume. Fermented red ginseng prepared according to the present invention can achieve the stabilization of the tissue without adding a separate stabilizer, as well as feel the natural red ginseng scent without the addition of fragrance. In addition, by using the whole red ginseng root as it is, you can feel the thick texture like yogurt.It has a high content of ginsenosides and the sour sour taste combined with the fermentation odor by fermentation of lactic acid bacteria. It is expected to be very useful as a functional drink can be easily drinkable by everyone, men and women of all ages.

Figure 1 shows the change of saponin type and content before and after fermentation of the fermented red ginseng liquid according to the present invention.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

Method for producing a fermented red ginseng solution containing the ginseng saponin decomposition product of the present invention

(1) steaming for 2-3 hours at 90-120 ° C. using fresh ginseng;

(2) finely grinding the steamed fresh ginseng with a colloid mill to more than 100 mesh;

(3) Inoculated with one or more lactic acid bacteria of Lactobacillus plantarum ( L. plantarum ) and Bifidobacterium infuntis ( B. infantis ) to the ground ginseng solution to ferment for 1 to 5 days at 33 to 37 ℃

It consists of preparing a fermented red ginseng containing a degradation product of ginseng saponin.

In the method of producing fermented red ginseng liquid of the present invention, it is characterized by using the whole as it is without discarding the red ginseng root.

In the steaming step of the method for producing a fermented red ginseng liquid of the present invention, steaming is performed at 90 to 120 ° C. for 2 to 3 hours, and it is particularly preferable to steam at 95 ° C. for 3 hours.

In the manufacturing method of the fermented red ginseng liquid of the present invention can be steamed by adding soybeans in order to increase the taste and drinkability of fermented red ginseng liquid, wherein the added soybean is preferably mixed in a weight ratio of 0.1 to 0.2 with respect to the red ginseng, and purified in advance It is preferable to steam with red ginseng, which is called in.

In the method for producing a fermented red ginseng liquid of the present invention, red ginseng paste may be prepared by adding purified water after the grinding step and mixing, wherein the purified water is preferably added in a ratio of 2 to 4 by weight based on the weight of red ginseng.

Then, the sterilized it to bath water to afford 100 ℃ Lactobacillus Planta room (L. plantarum) or Bifidobacterium inpeon tooth (B. infantis), or 1 to 5 days fermentation at 33 to 37 ℃ it was inoculated all of In this case, the lactic acid bacteria is preferably used in an amount of 1% by weight.

In addition, it can be fermented by further inoculating the cellulase (Cellulase) enzyme with the lactic acid bacteria, the amount of inoculation is preferably 0.2% by weight.

Subsequently, the obtained fermentation broth is sterilized at 90 to 100 ° C. for 10 minutes in a bath to obtain fermented red ginseng saponin containing ginseng saponin decomposed product.

In the method for preparing fermented red ginseng liquid of the present invention, oligosaccharides may be additionally added in order to balance the sour and sweet taste of the fermented red ginseng liquid, and the fructo oligosaccharide may be mixed in the amount of 10% by weight of the fermented red ginseng liquid. .

Fermented red ginseng liquid prepared according to the present invention can achieve the stabilization of the tissue without adding a separate stabilizer, which in the case of fermented red ginseng using the conventional powder, if the powder particles are large, there is a problem that precipitation occurs even using a stabilizer powder It is very useful in view of the fact that fine particles are finely divided to 600 ~ 800 mesh or more, but there is a problem of precipitation. In addition, when the existing red ginseng powder is added, the inherent volatile flavor of red ginseng may not be felt, but according to the present invention, natural red ginseng odor may be felt without additional flavoring. In addition, while the viscosity of the existing red ginseng powder is very weak, in the present invention, by using the whole red ginseng root as it is, you can feel the thick texture like yogurt, high content of ginsenosides and sour by fermentation of lactic acid bacteria. As the sour taste is combined with fermented odor, fermented red ginseng can have a high degree of sensuality. It is expected that anyone of all ages can easily drink and use it as a functional drink in this field.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following specific examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Example 1: Preparation of Fermented Red Ginseng Liquid

(Step 1) Preparation of Red Ginseng Paste

The fresh ginseng was washed well, the brains were removed, and steamed in a steamer at 95 ° C. for 3 hours. It turned out to be light brown, cooled to room temperature and then pulverized to 100 mesh or more with a colloid mill to prepare a paste. At this time, 2 weight ratio of the purified water with respect to red ginseng 1 was mixed.

(Step 2)

The red ginseng paste prepared in step 1 was inoculated with 1% by weight of lactic acid bacteria of Lactobacillus plantarum ( L.plantarum; Culture systems ) and Bifidobacterium infuntis ( B. infantis 710; long franc Marshall ). Incubated at 33 ° C. to 37 ° C. for 1 to 5 days. After fermentation was completed, the sterilization was carried out by raising the temperature to 90 ° C. to obtain fermented red ginseng liquid.

Example 2

(Step 1)

A red ginseng paste was prepared in the same manner as in Example 1, except that the steam was steamed at 120 ° C. for 3 hours.

(Step 2)

The red ginseng paste prepared in step 1 was inoculated with 1% by weight of lactic acid bacteria of Lactobacillus plantarum ( L.plantarum; Culture systems ) and Bifidobacterium infuntis ( B. infantis 710; long franc Marshall ). Incubated at 33 ° C. to 37 ° C. for 1 to 5 days. After fermentation was completed, the sterilization was carried out by raising the temperature to 100 ° C. to obtain fermented red ginseng liquid.

Example 3

(Step 1)

A red ginseng paste was prepared in the same manner as in Example 1, except that an integer 3 weight ratio of red ginseng 1 was mixed.

(Step 2)

The red ginseng paste prepared in step 1 was inoculated with 1% by weight of lactic acid bacteria of Lactobacillus plantarum ( L.plantarum; Culture systems ) and Bifidobacterium infuntis ( B. infantis 710; long franc Marshall ). Incubated at 33 ° C. to 37 ° C. for 1 to 5 days. After fermentation was completed, the sterilization was carried out by raising the temperature to 90 ° C. to obtain fermented red ginseng liquid.

Example 4

(Step 1)

A red ginseng paste was prepared in the same manner as in Example 1, except that an integer 4 weight ratio of red ginseng 1 was mixed.

(Step 2)

The red ginseng paste prepared in step 1 was inoculated with 1% by weight of lactic acid bacteria of Lactobacillus plantarum ( L.plantarum; Culture systems ) and Bifidobacterium infuntis ( B. infantis 710; long franc Marshall ). Incubated at 33 ° C. to 37 ° C. for 1 to 5 days. After the fermentation was completed, the sterilization was carried out by raising the temperature to 100 ° C. to obtain fermented red ginseng.

Example 5

(Step 1)

A red ginseng paste was prepared in the same manner as in Example 1, except that the soybean powdered in purified water with respect to red ginseng 1 was mixed in a 0.1 weight ratio.

(Step 2)

The red ginseng paste prepared in step 1 was inoculated with 1% by weight of lactic acid bacteria of Lactobacillus plantarum ( L.plantarum; Culture systems ) and Bifidobacterium infuntis ( B. infantis 710; long franc Marshall ). Incubated at 33 ° C. to 37 ° C. for 1 to 5 days. After fermentation was completed, the sterilization was carried out by raising the temperature to 90 ° C. to obtain fermented red ginseng liquid.

Example 6 Preparation of Fermented Red Ginseng Added Cellulase Enzyme

Fermented red ginseng liquid was prepared in the same manner as in Example 1 except for inoculating 0.2% by weight of cellulase when inoculating lactic acid bacteria in Step 2 of Example 1.

Example 7: Preparation of fermented red ginseng liquid added with oligosaccharides

The fermented red ginseng liquid prepared in Example 1 was mixed with fructooligosaccharide in an amount of 10% by weight to achieve a sour taste and harmony.

Test Example 1 Analysis of Saponin Content of Fermented Red Ginseng Solution Using HPLC

The red ginseng paste and fermented red ginseng solution prepared in Example 1 were analyzed by saponin by HPLC. 2 ml of the fermentation broth was placed in an Eppendorf tube using a pipette, centrifuged at 8,000 rpm for 10 minutes, and the supernatant was transferred. Supernatant samples were taken and injected into a Seppak C18 Vac 1cc column. Elution was performed in the order of distilled water, 40% methanol, 100% methanol. Finally, 50 μl was injected into the HPLC with a 0.22 μm filter. The analytical results are shown in Table 1 (μg / sample 2ml).

Saponin Rg1 Re Rf Rh1 Rg2 Rb1 Rc Rb2 Rb3 Rd Rg3 Rk1 Rg5 Total Before fermentation 158 127 106 - - 387 154 139 83 92 98 25 83 1,452 After fermentation 160 131 110 110 103 122 219 205 92 398 140 39 103 1,932

As shown in Table 1, the red ginseng saponin before fermentation and the red ginseng saponin after fermentation had many kinds and contents, in particular, high Rh1 and Rg2 were generated, and the content of Rg3, which is one of the indicator components of red ginseng, was increased. In addition, the content of Rk1 and Rg5 also increased. This suggests that the content of saponin, which is easily digested and absorbed by the sugar of ginseng saponin, is increased. Figure 1 shows the change in saponin type and content before and after fermentation of the fermented red ginseng liquid according to the present invention.

Test Example 2: Sensory Evaluation of Fermented Red Ginseng Solution

The fermented red ginseng solution prepared in Example 6 was a finished product in which 10% of fructooligosaccharide was mixed with the fermentation broth so that the sour taste was in harmony with the sweet taste, and 15 volunteers were subjected to sensory evaluation on the preference on a five-point scale. As a comparison group, a liquid drink containing red ginseng powder was used. The evaluation items were taste, aroma, texture, and comprehensive evaluation, and were expressed as Very Good: 5, Good: 4, Moderate: 3, Bad: 2, and Very Bad: 1, and the results are shown in Table 2 below.

Evaluation items flavor incense Texture Overall assessment Sample prepared by the present invention Total score (15) 63 57 66 63 Average 4.2 3.8 4.4 4.2 Sample made with red ginseng powder Total score (15) 54 42 33 43 Average 3.6 2.8 2.2 2.8

As shown in Table 2, it can be seen that the fermented red ginseng liquid of the present invention has excellent palatability compared to the use of red ginseng powder in taste, aroma and especially texture.

Test Example 3 Comparative Analysis of Physical Properties of Fermented Red Ginseng Solution

The physical properties of the liquid beverage to which the fermented red ginseng and red ginseng powder prepared in Example 1 were added were compared. The red ginseng powder liquid drink was prepared to have the same red ginseng content as the fermented red ginseng of the present invention, and was cultured and sterilized in the same manner as the present invention, and compared so that the mixing ratio was the same without adding a separate stabilizer due to precipitation of the red ginseng powder. Analyzed. The results are shown in Table 3 below.

division Sample made with red ginseng powder Sample prepared by the present invention Viscosity (cps) 25 80 Sedimentation All settled Little precipitation Feeling when drinking Foreign body Softness

As shown in Table 3, it was found that the fermented red ginseng prepared by the method of the present invention was stable and soft, and had a thick viscosity like yogurt, compared to using red ginseng powder.

Fermented red ginseng liquid prepared according to the present invention can achieve the stabilization of the tissue without adding a separate stabilizer, and can feel a natural red ginseng odor without the addition of a flavor. Also, by using the whole red ginseng root without discarding it, you can feel the thick texture like yoghurt. It is expected to be very useful as a functional drink in the art because it can be easily drinkable by everyone of both sexes.

Claims (5)

Fresh ginseng is steamed at 90 ~ 120 ℃ for 2 ~ 3 hours, then finely pulverized with 100 mesh colloid mill to make paste, and then Lactobacillus plantarum and Bifidobacterium inpontis ( B. infantis ) L) by inoculating lactic acid bacteria and fermented red ginseng, characterized in that the fermentation for 1 to 5 days at 33 to 37 ℃ to produce a fermented red ginseng liquid. The method of claim 1,
The method for producing lactic acid bacteria fermented red ginseng liquid made by grinding the whole red ginseng, characterized in that the steaming step by adding soybean 0.1 to 0.2 weight ratio with respect to the red ginseng.
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