KR101275497B1 - Red ginseng with enhanced saponin content and producing method thereof - Google Patents

Abstract

PURPOSE: A method of manufacturing ginseng with more saponin is provided to spray a fermented solution which comprises an oak tree leaf, a fir tree leaf, Acanthopanax sessiliflorus leaf, a mulberry leaf, and a wild berry leaf to stratiffcate ginseng. CONSTITUTION: Oak tree leaves, fir tree leaves, Acanthopanax sessiliflorus leaves, mulberry leaves, and wild berry leaves are mixed at a ratio of 0.8-1.2:0.4-0.6:0.4-0.6:0.8-1.2:0.8-1.2. The mixture is added with a fermented ginseng extract and fermented for 4-8 months to manufacture a solution. The solution is mixed with water at a ratio of 0.8-1.2:8-10. The diluted solution is sprayed in ginseng for stratification. The mixture from oak pills, ginseng marc and steamed ginseng marc is fermented for 2-4 months and mixed with water at a ratio of 0.8-1.2:0.8-1.2 and sprayed in ginseng field every 5-9 days to grow ginseng for 3-7 years. The grown ginseng is dried for 2-4 hours, steamed with a licorice, plantain and jujube extracts at a temperature of 80-100°C. The processes are repeated 2-4 times.

Description

Red ginseng with enhanced saponin content and producing method

The present invention comprises the steps of (a) adding a ginseng fermentation broth to a mixture of oak leaves, fir leaves, scallops, jacuzzi and wild strawberry leaves to produce a liquid fertilizer after fermentation; (b) opening the ginseng seed by supplying the diluted solution by adding water to the prepared liquid ratio of step (a) to the ginseng seeds and planting in the ginseng field; (c) cultivating ginseng by spraying the mixture solution added with water to the fermentation broth fermenting the mixture of oak bark, ginseng gourd and red ginseng gourd in the ginseng field of step (b); And (d) saponin content-enhanced red ginseng, characterized in that it comprises the step of drying the cultivated ginseng of step (c) and then drying the dried ginseng, saponin content prepared by the method This enhanced red ginseng and red ginseng processed food prepared using the red ginseng.

Panax ginseng is a perennial herbaceous genus of the genus Panax and Araliaceae, and its root is called ginseng radix and is used for medicinal purposes. The pharmacological efficacy is described in detail in the Xinongbonchocho, the best herbal medicine in China. These ginsengs were used as medicines or traditional foods for the purpose of maintaining health from whales. In particular, Korea ginseng is a souvenir that has been widely recognized in the world and traded in Europe and Arab countries in the Goryeo Dynasty.

Although ginseng differs depending on the cultivation environment and conditions, it contains about 75% of water, which is difficult to preserve for a long time in the mined state, and may deteriorate during distribution. Ginseng component is decomposed by the product value and efficacy is reduced, so it is mainly processed and sold immediately after cultivation.

Ginseng is generally classified into white ginseng and red ginseng according to processing method. White ginseng is dried raw ginseng mined from the field, that is, dried ginseng. Red ginseng is steamed and dried and processed with saponin. Many chemical changes are involved, such as brown change. In particular, the heat generated during the manufacturing process of red ginseng produces new saponin components such as ginsenosides Rg2, Rg3, Rhl, and Rh2, which are not present in ginseng, and the red ginseng's unique saponins have anticancer activity and cancer cells. It is known that growth inhibition, blood pressure lowering, neuroprotective neuroprotection and learning ability improvement, antithrombotic action, antioxidant action and so on, can be expected to have excellent pharmacological efficacy.

Korean Patent No. 0910699 discloses a method of preparing red ginseng with increased content of ginsenosides by 9 steaming and 9 freeze drying, and Korean Patent No. 0856790 fermented ginseng with enhanced saponin Rg3 and Rh2. Or the manufacturing method of red ginseng is disclosed, but is different from the manufacturing method of red ginseng enhanced saponin content of the present invention.

The present invention has been made in accordance with the above requirements, the object of the present invention is to open the ginseng seed using a fermentation broth mixed with oak leaf, fir leaf, ogapi, kkujippong and wild strawberry leaf, the ginseng seed After planting in the ginseng field and sprinkling the fermentation broth fermented with a mixture of oak bark, ginseng gourd and red ginseng gourd into the ginseng field, the grown ginseng is processed into red ginseng using extracts extracted from licorice, gilgyeong and jujube. Compared to the saponin content is to provide a method for producing red ginseng.

In order to solve the above problems, the present invention is to open the ginseng seed using a fermentation broth mixed with oak leaf, fir leaf, ogapi, kkujippong and wild strawberry leaf, oak bark after planting the ginseng seed in the ginseng field, The saponin content is improved by sprinkling fermentation broth fermented with a mixture of ginseng and red ginseng into the ginseng field, and then drying the ginseng grown with extracts from licorice, gilyeong and jujube and drying them. It provides a method of manufacturing red ginseng.

In addition, the present invention provides red ginseng with improved saponin content prepared by the above method.

In addition, the present invention provides a red ginseng processed food prepared using the red ginseng.

Ginseng seed by the method of the present invention, the ginseng cultivated ginseng after planting the ginseng seed in the ginseng field and red ginseng prepared using the cultivated ginseng can increase the saponin production to maximize the pharmacological efficacy of red ginseng In addition, the ingestion of such red ginseng has a more beneficial effect on the human body, and when manufactured as a processed food using the red ginseng, there is an advantage that can provide a high-quality product to consumers different from the existing red ginseng products.

In order to achieve the object of the present invention,

(a) adding fermented ginseng fermentation broth to a mixture of oak leaves, fir leaves, cucumbers, courageous leaves and wild strawberry leaves to produce fermented liquor;

(b) opening the ginseng seed by supplying the diluted solution by adding water to the prepared liquid ratio of step (a) to the ginseng seeds and planting in the ginseng field;

(c) cultivating ginseng by spraying the mixture solution added with water to the fermentation broth fermenting the mixture of oak bark, ginseng gourd and red ginseng gourd in the ginseng field of step (b); And

(d) provides a method for producing red ginseng with improved saponin content, comprising the step of drying the grown ginseng of step (c) and then drying the dried ginseng.

In the preparation method of the red ginseng of the present invention, the saponin is selected from the group consisting of F1, Rd, CO (Compound O), Rg4, Rg6, F2, Rg3, PPTol (Protopanaxatriol), CK (Compound K), Rk1 and Rg5 It may be one or more, but is not limited thereto.

In addition, in the preparation method of the red ginseng of the present invention, the liquid ratio of the step (a) is preferably 0.8 ~ 1.2: 0.4 ~ 0.6: 0.4 ~ 0.6: 0.8 ~ 1.2 oak leaves, fir leaves, scabies, jacuzzi and wild strawberry leaves Can be prepared by fermentation for 4-8 months by adding ginseng fermentation broth to the mixture mixed at a weight ratio of 0.8 ~ 1.2, more preferably oak leaf, fir leaf, ogapi, jacuzzi and wild strawberry leaf 1: It can be prepared by adding ginseng fermentation broth to the mixture mixed in a weight ratio of 0.5: 0.5: 1: 1 and then fermenting for 6 months and then purifying. When the liquid fertilizer prepared as described above is used to open the ginseng seed, there is an effect that can increase the opening rate and shorten the opening period. In addition, the ginseng fermentation broth may be prepared by fermenting ginseng and sugar at a weight ratio of 0.8 to 1.2: 0.8 to 1.2, and then fermenting for 2 to 4 months, and more preferably 1: 1 to ginseng and sugar. It may be prepared by fermentation for 3 months after mixing in a weight ratio, but is not limited thereto.

In addition, in the preparation method of the red ginseng of the present invention, the mixed solution of step (c) is preferably 0.8 to 1.2 of water in the fermentation broth fermented for 2 to 4 months the mixture of oak bark, ginseng and red ginseng gourd: It can be prepared by adding 0.8 ~ 1.2 by weight ratio, more preferably can be prepared by adding water in a 1: 1 weight ratio to the fermentation broth fermented a mixture of oak bark, ginseng and red ginseng foil for 3 months. have. When used in the ginseng cultivation of the mixed solution prepared as described above to improve the ginseng yield, it was possible to cultivate into a good quality ginseng containing a large amount of saponin. In addition, the ginseng gourd or red ginseng gourd means ginseng extract and red ginseng extract to produce ginseng extract and red ginseng extract and leftover residue.

In addition, in the manufacturing method of the red ginseng of the present invention, the step (d) is preferably dried ginseng cultivated in step (c) for 2 to 4 hours using dry extract of licorice, gilyeong and jujube It can be repeated for 3 to 5 hours at 80 ~ 100 ℃, the process of drying for 2 to 4 days at 60 ~ 70 ℃ can be repeated 2 to 4 times, more preferably the cultivated ginseng of step (c) 3 Dry ginseng dried for a period of time using the extract extracted licorice, gilyeong and jujube for 4 hours at 90 ℃, it can be repeated three times the process of drying at 65 ℃ three days. As described above, the preparation of red ginseng by increasing the ginseng by using the extract extracted licorice, Giltyeong and jujube was able to further increase the saponin content in the red ginseng compared to the increase using the general water.

The manufacturing method of the red ginseng of the present invention more specifically

(a) 4 ~ by adding ginseng fermentation broth to the mixture of oak leaves, fir leaves, organs, jjippong and wild strawberry leaves in a weight ratio of 0.8-1.2: 0.4-0.6: 0.4-0.6: 0.8-1.2: 0.8-1.2 Fermentation for 8 months and then purifying to prepare a liquid fertilizer;

(b) adding water to the ginseng prepared in step (a) at a weight ratio of 0.8 to 1.2: 8 to 10 to supply the diluted solution to ginseng seeds to open ginseng seeds and plant them in ginseng fields;

(c) a mixture of oak bark, ginseng gourd and red ginseng gourd in a fermentation broth fermented for 2-4 months with water at a weight ratio of 0.8-1.2: 0.8-1.2 to the ginseng field of step (b) Cultivating ginseng for 3-7 years by spraying at intervals of 5-9 days; And

(d) the dried ginseng cultivated in the step (c) for 2 to 4 hours, and dried for 3 to 5 hours at 80 ~ 100 ℃ using the extract extracted licorice, gilyeong and jujube, 60 ~ 70 ℃ In 2 to 4 days to dry the process may include repeating 2 to 4 times,

More specifically,

(a) adding ginseng fermentation broth to a mixture of oak leaves, fir leaves, cucumbers, jjippong and wild strawberry leaves in a weight ratio of 1: 0.5: 0.5: 1: 1, fermenting for 6 months, and then purifying the liquid solution ;

(b) adding water to the ginseng prepared in step (a) at a weight ratio of 1: 9 to supply the diluted solution to ginseng seeds to open ginseng seeds and planting them in ginseng fields;

(c) spraying the mixture of oak bark, ginseng gourd and red ginseng gourd into the fermentation broth fermented for 3 months in a ginseng field of step (b) every 7 days with water added in a 1: 1 weight ratio Growing ginseng for 4-6 years; And

(d) the dried ginseng cultivated in step (c) for 3 hours using the extract extracted licorice, gilyeong and jujube dried for 4 hours at 90 ℃, and dried for 3 days at 65 ℃ 3 It may include the step of repeating once.

The present invention also provides red ginseng having an enhanced saponin content prepared by the above method.

The present invention also provides a red ginseng processed food prepared using the red ginseng. The processed food may be red ginseng slices, red ginseng rings, health functional foods, powders, alcohol, sweets, tea, biscuits, chocolate, bread or beverages, but is not limited thereto.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1: Preparation of Red Ginseng

(a) Ginseng and sugar were mixed at a 1: 1 weight ratio and then fermented for 3 months to prepare a ginseng fermentation broth.

(b) adding the ginseng fermentation broth prepared in step (a) to a mixture of oak leaves, fir leaves, organza (leaves and roots), coojipon and wild strawberry leaves in a weight ratio of 1: 0.5: 0.5: 1: 1 After fermentation for 6 months and purified to prepare a liquid fertilizer.

(c) Ginseng seeds were soaked in water for about 3 hours and water was added to the liquid ratio prepared in step (b) at a weight ratio of 1: 9, and the diluted solution was sprayed about 3 to 5 times a day on the ginseng seeds. The ginseng seed was opened and planted in the ginseng field.

(d) by spraying the mixture of oak bark, ginseng gourd and red ginseng gourd into the fermentation broth fermented for 3 months in a ginseng field of step (c) at 7 days intervals by adding water in a 1: 1 weight ratio. Ginseng was grown for 6 years.

(e) 10 g of licorice, 10 g of Gilyeong and 10 g of jujube were added to 10 kg of water, and extracted at 100 ° C. for 3 hours to prepare an extract.

(f) Put the rice in a steamer and then add the extract of step (e) and obtain the dried ginseng grown in the step (d) for 3 hours in the tray, close the lid of the steamer and 4 hours at 90 ℃ Red ginseng was prepared by repeating three times the process of drying for 3 days at 65 ℃.

Comparative example  1: Preparation of Red Ginseng

Prepared by the method of Preparation Example 1, but omitting the steps (a) and (b), the ginseng was grown for 6 years without using the diluent of step (c) and the mixed solution of step (d). Put the rice in a steamer, add water and obtain the dried ginseng dried for 3 hours in the tray, close the lid of the steamer, steam for 4 hours at 90 ℃, and dry for 3 days at 65 ℃. Red ginseng was prepared.

Example  1: Saponin Content of Red Ginseng of the Present Invention

Red ginseng prepared by the method of the present invention (Preparation Example 1) and saponin content of the red ginseng prepared by the method of Comparative Example 1 are shown in Table 1. As a result, the red ginseng of the present invention (Preparation Example 1) showed a high content of Rd as well as F1, CO, F2, CK and PPTol, which are rare red ginseng saponins not included in the red ginseng of Comparative Example 1, in addition to Rg4 , Rg6, Rg3, Rk1 and Rg5 content was also found to be contained very high compared to the red ginseng of Comparative Example 1. In addition, it was confirmed that the total content of 12 saponins of red ginseng prepared by the method of the present invention was nearly 8 times higher than that of the red ginseng of Comparative Example 1.

Saponin Content of Red Ginseng (mg / kg) Saponin Type Comparative Example 1 Production Example 1 F1 - 19.42 Rd - 158.09 C-O (Compound O) - 31.87 Rg4 9.90 224.22 Rg6 29.70 411.43 F2 - 26.47 Rg3 (S) 60.00 467.58 Rg3 (R) 70.00 213.87 PPTol (Protopanaxatriol) - 24.00 C-K (Compound K) - 25.10 Rk1 147.51 749.31 Rg5 108.91 981.22 Sum 426.02 3332.58

Claims (6)

(a) 4 ~ by adding ginseng fermentation broth to the mixture of oak leaves, fir leaves, organs, jjippong and wild strawberry leaves in a weight ratio of 0.8-1.2: 0.4-0.6: 0.4-0.6: 0.8-1.2: 0.8-1.2 Fermentation for 8 months and then purifying to prepare a liquid fertilizer;
(b) adding water to the ginseng prepared in step (a) at a weight ratio of 0.8 to 1.2: 8 to 10 to supply the diluted solution to ginseng seeds to open ginseng seeds and plant them in ginseng fields;
(c) a mixture of oak bark, ginseng gourd and red ginseng gourd in a fermentation broth fermented for 2-4 months with water at a weight ratio of 0.8-1.2: 0.8-1.2 to the ginseng field of step (b) Cultivating ginseng for 3-7 years by spraying at intervals of 5-9 days; And
(d) the dried ginseng cultivated in the step (c) for 2 to 4 hours, and dried for 3 to 5 hours at 80 ~ 100 ℃ using the extract extracted licorice, gilyeong and jujube, 60 ~ 70 ℃ Method of producing red ginseng with improved saponin content, characterized in that it comprises the step of repeating the 2 to 4 times the drying process for 2 to 4 days. According to claim 1, wherein the saponin is one or more selected from the group consisting of F1, Rd, CO (Compound O), Rg4, Rg6, F2, Rg3, PPTol (Protopanaxatriol), CK (Compound K), Rk1 and Rg5 Method for producing red ginseng with improved saponin content. delete delete Red ginseng with enhanced saponin content prepared by the method of claim 1 or 2. Red ginseng processed food prepared using the red ginseng of claim 5.