KR101360961B1 - Method for preparing boiled salt comprising Red Ginseng - Google Patents

Abstract

The present invention comprises the steps of preparing the red ginseng extract by hot water extraction of red ginseng, followed by enzymatic reaction by addition of sugar hydrolase; Evaporating the seawater to 20 to 30% of salinity in an evaporation basin made of reed-planted tidal-flat soil, collecting it, and then standing in a sedimentation tank to remove impurities; Mixing the red ginseng extract with seawater from which the impurities have been removed and heating and evaporating at a temperature of 50 to 70 ° C. to remove impurities such as calcium sulfate and magnesium sulfate, and to prepare the remaining red ginseng concentrate water, and the red ginseng concentrate water to 80 It relates to a method for producing red ginseng salt comprising the step of removing the salt by removing the upper layer of the foam while heating and evaporating at a temperature of 150 ℃.

Description

Method for preparing boiled salt comprising Red Ginseng

The present invention relates to a method for producing red ginseng saline, and to a method for producing red ginseng saline containing useful components of red ginseng as a suicide (염) with improved health functionalities compared to general sun salt and saline.

Red ginseng is a kind of excellent herbal medicine conventionally containing a large amount of effective pharmacological ingredients as a herbal medicine. Red ginseng has been produced in Korea for more than 1,000 years. Historically, it was known as "Kyodo-Gyeong-Gyeong" (1123, the first year of Goryeo ethnicity). It is derived from the fact that there is steaming ginseng and raw (we refer to white ginseng). The Red Ginseng Act was promulgated in 1895 (Gojong 32), and the Red Ginseng Resale Act and its enactment were enacted in 1908, and have been revised several times to this day. Until 1995, only the government could manufacture red ginseng, but since 1996, anyone with certain facilities can process and sell red ginseng. The current law defines red ginseng as "steaming or swelling ginseng or luxury of starch of ginseng by other means." In the manufacturing process of red ginseng, fresh ginseng is washed with water, put into a certain container, steamed for a certain time according to its size by using heated steam. Dried ginseng is dried after the first hot air drying using solar heat or other methods until moisture is 12.5 ~ 13.5%, and the fine roots are removed and the shape is refined. (2nd class, good quality: 3rd class, etc.), and the same grades are sorted according to the size and weight of the individual and vacuum-packed in the temperta tube. Important ingredients of red ginseng include glycosides, panacen, polyacetylene compounds, nitrogen compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids, like ginseng. It contains. Red ginseng has a sedative and arousing effect on the central nervous system, and it is known to act on the circulatory system to prevent hypertension or atherosclerosis. In addition, it also acts to reduce hematopoiesis and blood glucose levels, to protect the liver, to work on the endocrine system, indirectly to sexual behavior and reproductive effects, And antitumor action (anti-tumor effect), radiation protection effect, skin protection and softening action.

On the other hand, our ancestors used the total pollution method to increase the salinity by filtering seawater evaporated sea salts or salty soils (spacifiers) with salt water and then boiling them in a kiln to precipitate salts. It has been made suicide (염) and liver (or high salt). In particular, suicide is not only a simple inorganic salt but also has a large amount of chelating organic acid mineral complex salt, so it is easy to supply minerals when ingested by animals. Especially, doenjang, red pepper paste, kimchi and When using the same salt in the preparation of fermented foods, fermented microorganisms such as Bacillus subtilis and lactic acid fermentation, which have active metabolic activity when the supply of organic acid minerals is sufficient, can produce high quality fermented foods. There is a characteristic.

However, the production method of suicide was higher in fuel and labor costs than the sun salt method introduced in Korea around 1907, so the production of suicide was almost absent until recently. However, in accordance with the recent well-being trend, the efficacy of suicide rather than sun salt is becoming known, and the manufacture of suicide is being made little by little, but there are still limitations.

Therefore, the present inventors are not only easy to remove impurities such as calcium sulfate and magnesium sulfate in the process of producing conventional salt printing, but also contain the useful components of the red ginseng as described above. Efforts have been made, and as a result, the present invention has been completed.

One object of the present invention comprises the steps of preparing the red ginseng extract by hot water extraction of red ginseng, followed by enzymatic reaction by adding glycolytic enzyme; Evaporating the seawater to 20 to 30% of salinity in an evaporation basin made of reed-planted tidal-flat soil, collecting it, and then standing in a sedimentation tank to remove impurities; Mixing the red ginseng extract with seawater from which the impurities have been removed and heating and evaporating at a temperature of 50 to 70 ° C. to remove impurities such as calcium sulfate and magnesium sulfate, and to prepare the remaining red ginseng concentrate water, and the red ginseng concentrate water to 80 It is to provide a method for producing red ginseng salt comprising the step of removing the salt by removing the foam of the upper layer while heating and evaporating at a temperature of 150 ℃.

Another object of the present invention to provide a red ginseng salt prepared by the above method.

In one embodiment, the present invention provides a method for producing red ginseng saline, which is a saline salt containing a useful component of red ginseng.

The method for producing red ginseng salt of the present invention can be largely divided into three processes. One is a process for preparing red ginseng extract (steps S101 to S103), the other is a process for preparing a function from which impurities are removed (steps S201 and S202), and the other is a process for preparing red ginseng salt (S301 and S302). Step). Hereinafter, with reference to Figure 1 attached to this specification will be described in more detail.

First, as a process for producing a red ginseng extract, which comprises the step of hot water extraction of red ginseng (S101) and the step of enzymatic reaction (S102) by adding a hydrolysis enzyme to the hot water extract of the red ginseng.

In the step of extracting hot water from the red ginseng (S101), hot water extraction is preferably performed at 95 to 105 ° C. for 15 minutes to 25 minutes, and more preferably at 100 ° C. for 20 minutes. If the extraction temperature is less than 95 ℃ or the extraction time is less than 15 minutes, the amount of soluble solids is small because it is not possible to properly extract the useful components of red ginseng, it is not preferable, if the extraction temperature exceeds 105 ℃ or more than 25 minutes soluble solids The amount no longer increases, so it is economically undesirable.

Next, in the step (S102) of the hydrothermal extract of the red ginseng extract by adding a hydrolysis enzyme, the high molecular weight component contained in the hydrothermal extract of red ginseng by enzymatic reaction of the hydrothermal extract of red ginseng By using the following red ginseng saline salts, the useful components of red ginseng have the advantage of easily combined with the saline. In addition, the negative taste and aroma of red ginseng, bitter taste, astringent taste, etc. are reduced, and red ginseng extract with a depleted taste can be obtained, which has the effect of removing the negative taste and aroma due to the red ginseng of the final product red ginseng .

The sugar hydrolase is any one or more of cellulase, galactosidase and glucosidase, and preferably 0.01 to 10% by weight based on the weight of the hot water extract of red ginseng. . Enzyme reaction does not occur sufficiently when using less than the said weight range, and it is uneconomical when it exceeds the said weight range. On the other hand, the appropriate temperature of the enzyme reaction is 50 to 60 ℃, reaction time is 5 to 7 hours.

The red ginseng extract prepared by the above step is cooled to room temperature and used for the following red ginseng saline process.

As a result of examining the phenolic content of the red ginseng extract prepared by the above process, the total phenolic content and antioxidant efficacy of the red ginseng extract prepared by the present invention was remarkably superior to that of the red ginseng extract prepared by the present invention. I could confirm it.

On the other hand, the process for producing the self salt is a step of natural evaporation of the seawater in the reed-planted tidal flat soil to collect seawater of 20 to 30% salinity (S201) and the step of leaving the collected seawater in a sedimentation tank to remove impurities ( S202).

The seawater harvesting step (S201) is a step of harvesting the seawater with the reed-planted tidal flat soil (S201-1), the step of naturally evaporating the harvested seawater until the salinity of 20 to 30% (S201-2) and The salinity can be divided into the step (S201-3) to collect the seawater to move to the settling tank.

First, in the step (S201-1) to collect the seawater in the evaporation place consisting of the reed-planted tidal-flat soil, the reed is for removing heavy metals such as nitrogen and phosphorus contained in the seawater harvested because the reed is excellent There is an advantage that does not need to install a separate facility. Therefore, where the reed is planted or can be planted, it can be an evaporation pond in the present invention by providing a separate sea water supply and storage facility.

Then, the collected seawater is naturally evaporated using solar heat and wind until the salinity reaches 20 to 30% (S201-2), and the salted water is adjusted to the stationary and impurities in the precipitation tank as described below. It is taken to remove (S201-3).

Next, the collected sea water is left in the settling tank to remove impurities (S202). Specifically, the high salinity seawater collected from the evaporation pond is sent to a settling tank, which is allowed to stand for 2 to 5 days. The reason why the high salt seawater is settled in the sedimentation tank is to settle impurities, that is, mud flat soil, which can be included in the evaporation and harvesting process of the seawater, and to remove the impurities by removing the suspended matter with a straw. There is no particular time limit as long as the settling is completed during the precipitation of the mud flat soil and the removal of the suspended solids, preferably 2 to 3 days.

As described above, the high salinity seawater from which impurities are removed is used to prepare red ginseng salt, which is the final product of the present invention described below.

More specifically, to prepare the red ginseng concentrate water was prepared by mixing the high salinity seawater from which the impurities have been removed and the evaporated at a temperature of 50 to 70 ℃ to isolate the impurities such as calcium sulfate and magnesium sulfate to the prepared red ginseng extract ( S301), while the red ginseng concentrate is heated and evaporated again at a temperature of 80 to 150 ° C., the upper layer is rolled up to precipitate suicide.

The mixing ratio of the red ginseng extract and the high salt seawater in the manufacturing step (S301) of the red ginseng concentrate is a weight ratio of 0.1 to 0.5: 1, preferably 0.1 to 0.3: 1 by weight. If the weight ratio is less than the content of the red ginseng extract is not enough to contain the useful components of the red ginseng, if the weight ratio exceeds the red ginseng saline due to the color of the red ginseng extract is a light red color has a problem in appearance is not good .

In addition, when the heat evaporation is performed at a temperature other than the temperature in the manufacturing step (S301) of the red ginseng concentrate, precipitation of impurities such as calcium sulfate and magnesium sulfate is not sufficiently performed. In addition, the time of the heat evaporation is preferably 10 minutes to 30 minutes, if less than the time is not enough precipitation of impurities, if the time is exceeded it is uneconomical because the precipitation of impurities is no longer made.

The red ginseng concentrate after the impurity is precipitated is formed again in the form of salt crystals by heating and evaporating at 80 to 150 ° C. The salt crystal is the red ginseng salt of the present invention containing red ginseng. As a result of component analysis of the red ginseng salt, it was confirmed that the useful ingredient contained in the red ginseng extract was almost eliminated, and the content of minerals and the like increased compared to the natural salt and general salt.

Therefore, the red ginseng saline prepared by the above method may be used as a functional food material in place of general sun salt or saline.

The red ginseng saline salt of the present invention prepared by the method as described above is not only contained without loss of the useful components of red ginseng, but also the red ginseng useful ingredients of red ginseng when added when cooking because it is already removed It can be ingested together, and because it is rich in various minerals, there is an effect that can be ingested as a functional food.

1 is a flow chart for preparing red ginseng salt according to an embodiment of the present invention.

The present invention will be explained in more detail through the following examples. These embodiments are merely illustrative of the present invention in order that the present invention may be understood more easily, and thus the scope of the present invention should not be limited to these embodiments.

Example 1 Preparation of Red Ginseng Extract

1-1. Preparation of Hot Water Extract of Red Ginseng

A three-year-old red ginseng sold on the market was purchased to remove foreign substances such as soil and dust, and then sliced to have a width, length, and height of about 3mm using a fine cutting machine. Next, the sliced red ginseng was extracted with hot water at 100 ° C. for 20 minutes.

1-2. Enzymatic Reaction of Hot Water Extract of Red Ginseng

Deerland Cellulase 4000 of Deerland Inc. (Deerland Cellulase 4000) was added to the hydrothermal extract of red ginseng prepared in 1-1, and was enzymatically reacted in an incubator at 60 ° C. for 6 hours. After that, the mixture was allowed to cool to room temperature.

Example 2 Preparation of High Salt Seawater

The soil bank was piled up about 50cm high to store the seawater on the tidal flat soil where the reeds of Suncheon Bay were planted. Suncheon Bay seawater was collected in the evaporation and natural evaporation for 7 days, the salinity of the seawater was 22%. The seawater having a salinity of 22% was collected in a sedimentation tank using a water pump and allowed to stand for 3 days. In the process of politics, the float was carefully removed from the float. Only 3 days after standing, the seawater was carefully collected and stored in a storage place so that the tidal flat soil precipitated at the bottom was not mixed again.

Example 3 Preparation of Red Ginseng

The red ginseng extract prepared in Example 1 and the seawater prepared in Example 2 were mixed in a weight ratio of 0.2: 1. The mixture was placed in a traditional cauldron and heated at 60 ° C. for 20 minutes to precipitate impurities such as calcium sulfate and magnesium sulfate, and only the precipitate was removed. Next, the mixture from which the precipitates were removed was put back into the traditional cauldron and heated to 100 ° C. to remove bubbles generated in the upper layer. Continuous heat evaporation results in the formation of salt crystals, the salt crystals of which are red ginseng salts.

Comparative Example 1:

In the manufacturing process of Example 1, red ginseng was extracted under the same conditions without hydrolysis.

Test Example 1 Measurement of Total Polyphenol Content

In order to measure the total polyphenol content of the red ginseng extract prepared in Example 1, the red ginseng salt prepared in Example 3, and the red ginseng extract prepared in Comparative Example 1, the phenolic substance contained in the reaction was reacted with phosphomolybdic acid and blue. It was measured by the Folin-Denis method using the showing, and the results are shown in Table 1 below.

Specifically, each extract or lysate in which red ginseng salt was dissolved was filtered through Watman No. 5, lipids were removed with hexane, and then concentrated to 5 ml of 80% ethanol solution. 1 ml of this solution and 3 ml of Folin-Denis reagent were mixed and allowed to stand at room temperature for 30 minutes. Then, 3 ml of 10% Na 2 CO 3 solution was added thereto, left to stand at room temperature for 1 hour, and absorbance was measured at 760 nm. The standard calibration curve was prepared using garlic acid.

Result of measurement of total phenolic content Control group Comparative Example 1 Example 1 Example 3 91.80 83.20 93.40 91.60

As can be seen in Table 1, the red ginseng extract and red ginseng saline containing the same according to the present invention increased the total phenolic content as compared to the red ginseng extract (Comparative Example 1) extracted without hydrolysis. In particular, the total phenolic content of the red ginseng extract according to the present invention and the total phenolic content of the red ginseng saline salt of the present invention were confirmed to be insignificant. These results suggest that when the red ginseng extract is prepared by the enzymatic reaction as in the present invention, it can effectively contain a phenolic substance known as a major pharmacological component of red ginseng. It is also suggested that the red ginseng saline salt of the present invention also contains useful components of red ginseng.

Test Example 2 Measurement of Antioxidant Activity

Antioxidant activity of red ginseng extract and red ginseng saline salt was measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, which was modified by Blois' method. Specifically, 3 ml of 60 uM DPPH was added to 1 ml of each extract, vortex, and then left in the dark for 15 minutes. The absorbance was measured at 517 nm, and the results are shown in Table 2 below.

Comparative Example 1 Example 1 Example 3 93.55 97.20 98.10

As can be seen in Table 2, it was found that the red ginseng extract prepared by the present invention and the red ginseng salt comprising the same have an excellent antioxidant effect.

Test Example 3 Analysis of Mineral Components of Red Ginseng Salt of the Present Invention

The contents of the mineral components contained in the seawater of Example 2 and the red ginseng salt prepared by Example 3 were analyzed. Quantitative determination of each mineral component was carried out using an atomic absorption spectrophotometer (varian model spectrAA-300AA), and the results are shown in Table 3 below.

Mineral ingredients Example 2 (mg / L) Example 3 (mg / L) Cl- 8,900 105,030 K 289 524 Ca 228 760 Mg 840 1,360

As can be seen in Table 3, the red ginseng salt of the present invention was found to be useful as a functional food material with excellent mineral components.

S101: hydrothermal extraction step
S102: enzyme reaction step
S201-1: Seawater harvesting step on reed planted evaporation
S201-2: Natural evaporation step to ensure salinity of 20 to 30%
S201-3: Seawater Harvesting Stage
S202: Settling and Impurity Removal Step in Sedimentation Tank
S301: mixing, heating evaporation and impurity removal step
S302: completion of heating evaporation, upper bubble removal and red ginseng salt production

Claims (5)

Preparing red ginseng extract by hydrothermal extraction of red ginseng, followed by enzymatic reaction by adding glycolytic enzyme, followed by heat treatment;
Evaporating the seawater to 20 to 30% of salinity in an evaporation pond consisting of reed-planted tidal-flat soil, collecting it, and standing in a sedimentation tank to remove impurities;
Mixing the prepared red ginseng extract and the seawater from which the impurities have been removed in a weight ratio of 0.1 to 0.5: 1 and heating and evaporating at 50 to 70 ° C. to precipitate impurities to prepare a remaining red ginseng concentrate; And
The method of producing red ginseng salt comprising the step of removing the salt by removing the foam of the upper layer while evaporating the red ginseng concentrate at a temperature of 80 to 150 ℃.
According to claim 1, wherein the hot water extraction of red ginseng is a method for producing red ginseng salt, characterized in that made for 15 to 25 minutes at 95 to 105 ℃.
The method of claim 1, wherein the glycolytic enzyme is one or more of cellulase, galactosidase, and glucosidase.
delete Red ginseng salt produced by the manufacturing method of any one of Claims 1-3.

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