KR101370386B1 - Preparation method of fermented red ginseng using effective micro-organisms - Google Patents
Preparation method of fermented red ginseng using effective micro-organisms Download PDFInfo
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- KR101370386B1 KR101370386B1 KR1020120112248A KR20120112248A KR101370386B1 KR 101370386 B1 KR101370386 B1 KR 101370386B1 KR 1020120112248 A KR1020120112248 A KR 1020120112248A KR 20120112248 A KR20120112248 A KR 20120112248A KR 101370386 B1 KR101370386 B1 KR 101370386B1
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- South Korea
- Prior art keywords
- red ginseng
- lactobacilus
- fermented
- fermentation
- molasses
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 인삼과 유익균을 발효시켜 다양한 생리활성을 가지는 발효홍삼의 제조방법에 관한 것으로, 특히 인삼을 유익균을 이용하여 홍삼으로 발효시킴으로서 진세노사이드의 함유량을 높이고 진세노사이드의 체내 흡수율을 향상시킬 수 있는 유익균 발효홍삼을 제조하는 방법에 관한 것으로, 더욱 상세하게는 미생물인 유익균을 넣어 홍삼을 발효하는 과정에서 생성되는 다양한 효소를 함유한 발효홍삼의 제조방법에 관한 것이다. The present invention relates to a method for producing fermented red ginseng having various physiological activities by fermenting ginseng and beneficial bacteria, and in particular, by increasing the content of ginsenosides and improving the absorption rate of ginsenosides by fermenting ginseng into red ginseng using beneficial bacteria. The present invention relates to a method for producing fermented red ginseng which can be used, and more particularly, to a method for preparing fermented red ginseng containing various enzymes produced during fermentation of red ginseng by adding beneficial microorganisms.
본 발명은 진세노사이드의 함유량을 높이고 진세노사이드의 체내 섭취율을 향상시킬 수 있는 유익균을 이용한 발효 홍삼액을 제조하는 방법에 관한 것으로, 더욱 상세하게는 인삼을 홍삼으로 제조하는 과정에서 미생물 복합체인 유익균을 이용하여 발효 홍삼분말을 제조하고, 이에 전통식품에 유익균을 접종하고 발효함으로써 제조되는 유익균 발효수를 이용하여 2차 발효함으로써 발효 홍삼액을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing fermented red ginseng juice using beneficial bacteria that can increase the content of ginsenosides and improve the intake rate of ginsenosides, and more particularly, the beneficial bacteria which are microorganism complexes in the process of preparing ginseng as red ginseng. The present invention relates to a method of preparing fermented red ginseng powder by preparing fermented red ginseng powder, and fermenting red ginseng using secondary fermented water produced by inoculating and fermenting beneficial bacteria to traditional foods.
인삼(人蔘, Panax ginseng C.A. Meyer)은 오가피나무과 인삼 속에 속하는 다년생 초본류로서 한방에서는 그 뿌리를 주로 이용하고 있는 대표적인 약용작물 중에 하나이다. 또한 인삼은 아시아에서는 중요한 전통 약재로서 2000년 이상 쓰여 왔으며, 거의 모든 질환에서 치유를 돕는 것으로 알려져 왔다. 그 중에서도 고려인삼(高麗人蔘) 즉 국내에서 재배되는 인삼의 경우 중국, 일본, 미국 등에서 생산되는 인삼에 비해 그 약효가 훨씬 뛰어난 것으로 잘 알려져 있다. Ginseng (人蔘, Panax ginseng CA Meyer) is a perennial herb belonging to the genus Ogapiaceae ginseng, and is one of the representative medicinal crops whose roots are mainly used in oriental medicine. Also, ginseng has been used for over 2,000 years as an important traditional medicine in Asia and has been known to help heal almost all diseases. Among them, Korean ginseng (高麗 人蔘), that is, domestically grown ginseng, is known to be far superior to the ginseng produced in China, Japan, and the United States.
홍삼은 수삼을 장기간 저장할 목적으로 수증기로 2~3시간 정도 찐 다음 말리는 과정, 즉 수삼의 전분이 호화되는 수치과정을 거치면서 수삼 표피의 색이 붉게 되기 때문에 홍삼이라 불린다. 이에 홍삼은 수삼에서는 발견되지 않은 특유성분인 2-metyl-3, 3-hydro xypurone(Maltol)이 생성된다. Red ginseng is called red ginseng because the color of the red ginseng skin becomes red during the process of steaming it for 2 to 3 hours with steam for the long term storage, and then drying it, that is, the starch of the ginseng is gelatinized. Red ginseng produces 2-metyl-3 and 3-hydro xypurone (Maltol), which are not found in fresh ginseng.
홍삼은 스트레스에 대한 생체의 비특이적 저항성을 강화시키고 생체를 정상화 시켜 근 피로에 길항하는 항스트레스 작용을 보인다. 홍삼 사포닌 중 ginsenoside Rb1은 약한 직정작용, 용혈방어작용, 중추신경 억제 해열진통, 간 기능 보호 기능이 있으며 신경성장 인자의 신경돌기 성장을 촉진한다고 한다. 또한 ginsenoside Rg1에는 피로회복 촉진작용, 학습기능개선 항피로 작용을 하고 있으며, ginsenoside Rb2, Re, Rg1 항 당뇨, 항 동백경화, 간세포 증식, 골수세포 합성 촉진작용, 단백생합성, 지질생합성을 촉진시킨다고 보고되어 있다. 또한 제조시 수삼으로부터 인삼의 유기산을 촉매로 하여 홍삼의 생리활성물질이 생성되고 이들이 약리 및 효능 작용을 가지게 된다. Red ginseng exhibits anti-stress action that enhances the nonspecific resistance of the body to stress and normalizes the body to antagonize muscle fatigue. Among red ginseng saponins, ginsenoside Rb 1 has weak orthogonal function, hemolytic defense, central nervous system antipyretic analgesic, liver function protection and promotes neurite outgrowth. In addition, ginsenoside Rg 1, the fatigue recovery promoting action, the learning function and to improve anti-fatigue action, ginsenoside Rb 2, Re, Rg 1 anti-diabetic, anti-Camellia curing, hepatocyte proliferation and bone marrow cells synthesis promoting action, the protein biosynthesis, lipid biosynthesis It is reported to promote. In addition, the bioactive material of red ginseng is produced by using the organic acid of ginseng as a catalyst from the fresh ginseng, and they have pharmacological and potent action.
홍삼의 지용성 추출물, panaxadiol, panaxatriol, 총사포닌 성분이 지질과산화에 대한 항산화 활성 및 항산화 물질의 활성을 증대를 강화시키고 홍삼의 지용성 분획이 홍삼 수용성 분획보다 더 강한 항산화능과 항혈전능이 있으며 홍삼의 ginsenoside RB2, RB1, Rg1의 항산화 활성도 알려지고 있다. 그리고 인삼 및 홍삼의 salicylic acid와 vanillic acid 등의 페놀성 물질과 홍삼제조시 생성되는 항산화 활성을 가지고 있음이 알려졌다. The fat-soluble extracts of red ginseng, panaxadiol, panaxatriol, and total saponin components enhance antioxidant and antioxidative activity against lipid peroxidation, and the fat-soluble fraction of red ginseng has stronger antioxidant and antithrombotic activity than the red ginseng water-soluble fraction, and ginsenoside of red ginseng The antioxidant activity of RB 2 , RB 1 and Rg 1 is also known. Phenolic substances such as salicylic acid and vanillic acid of ginseng and red ginseng and antioxidant activity of red ginseng are known.
또한 생리활성물질로 인한 홍삼의 효능으로 항우울, 항불안 및 스트레스를 방어해주는 항정신작용이 있으며, 홍삼의 사포닌이 뇌허혈에 수반하는 신경세포의 손상과 학습행동 장애의 예방적 효과, 면역증강 효과, 혈당강하 작용, 독성물질 해독작용, 콜레스테롤 대사 개선작용 등에 효과가 있으며 골다공증에 대한 예방효과, 항스트레스 및 항피로작용, 자양강장, 노화억제, 항암 등이 각종 약리 효능이 과학적으로 입증됨에 따라 한방뿐만 아니라 현대 의학에서도 한방의약재료 및 기능성 식품의 소재로서 그 수요가 증가하고 있다. In addition, it has anti-psychotropic effects of antidepressant, anti-anxiety and stress due to the efficacy of red ginseng due to physiologically active substances, and saponin of red ginseng prevents the damage of neurons accompanying brain ischemia, preventive effect of learning behavior disorder, and immune enhancing effect. It is effective in lowering blood sugar, detoxifying toxic substances, improving cholesterol metabolism, and preventing the effects of osteoporosis, antistress and anti-fatigue, nourishing tonic, anti-aging, anticancer, etc. In addition, the demand for herbal medicines and functional foods is increasing in modern medicine.
홍삼은 제조과정에서 발생되는 열에 의해 인삼에는 존재하지 않은 홍삼만의 특유 성분인 Ginsenoside Rg2, Rg3, Rh1, Rh2 등의 사포닌 성분이 새로이 생성되며, 이러한 홍삼 특유 사포닌은 암 예방 작용, 암세포 성장억제 작용, 혈압강하작용, 뇌신경세포보호 및 학습능력 개선작용, 항혈전 작용, 항산화작용등이 있다고 알려져 있어, 이에 대한 홍삼만의 탁월한 약리 효능을 기대 할 수 있다. 또한 glycosides 성분인 asponin을 비롯하여 질소 함유화합물로서 단백질, 아미노산 핵산, 알칼로이드, 지용성 성분으로 지방산, 정유, 폴리아세필렌, 페놀화합물, 파이토스테롤, 테르페노이드, 당류로서 단당류와 올리고당, 다당류, 펙틴질, 그리고 비타민류와 무기질 등 매우 다양한 성분들이 함유되어 있다. 이러한 홍삼의 효능은 찌고 말리는 과정 즉 어떤 조건에서 찌고 말리는 과정을 반복하는 야에 따라 홍삼의 유효성분의 함량이 크게 달라진다고 한다. 또한 홍삼의 사포닌 성분은 면역세포 중 하나인 T세포를 활성화 시켜 면역력을 높이고 피로를 회복시키면 혈액을 원활히 흐르게 하고 기억력을 좋게 한다. Red ginseng saponin component of Ginsenoside Rg 2, Rg 3, Rh 1, Rh 2, such as a specific component of ginseng only did not exist in ginseng by heat generated during the manufacturing process is newly created, such ginseng unique saponins cancer preventive action, Cancer cell growth inhibitory action, blood pressure lowering action, brain nerve cell protection and learning ability improvement action, anti-thrombotic action, antioxidant action, etc. is known, red ginseng can be expected to have excellent pharmacological effect. In addition, glycosides, asponin, nitrogen-containing compounds, proteins, amino acid nucleic acids, alkaloids, and fat-soluble components, fatty acids, essential oils, polyaceylenes, phenolic compounds, phytosterols, terpenoids, sugars, monosaccharides, oligosaccharides, polysaccharides, pectins, and It contains a wide variety of ingredients, including vitamins and minerals. The efficacy of such red ginseng is that steaming and drying process, that is, the content of the active ingredient of red ginseng varies greatly depending on the field of steaming and drying process under certain conditions. In addition, the saponin component of red ginseng activates T cells, one of the immune cells, increasing immunity and restoring fatigue, allowing blood to flow smoothly and improve memory.
현재, 대한민국 건강기능식품 판매 1위인 '홍삼'은 매년 10%씩 성장하는 홍삼시장에 최근 GAP 인증 홍삼, 발효홍삼, 효소 홍삼, 팽화 홍삼 등 다양한 홍삼제품이 쏟아져 나오고 있다. Currently, 'Red Ginseng', the No. 1 selling functional food in Korea, has recently been pouring various red ginseng products such as GAP Certified Red Ginseng, Fermented Red Ginseng, Enzyme Red Ginseng, Puffed Red Ginseng.
그 중 발효홍삼은 미생물 및 효소를 이용한 발효를 통해 특정성분을 강화시킨 가공인삼으로서, 면역력 강화에 도움이 된다고 알려져 있다.Among them, fermented red ginseng is a processed ginseng fortifying specific components through fermentation using microorganisms and enzymes, and is known to help strengthen immunity.
시중 유통되는 홍삼정(紅蔘精), 홍삼농축액, 홍삼액 등이 일반적으로 홍삼성분함량(조사포닌)이 70mg/g인 제품이 대다수이며, 80mg/g 이상인 제품도 있다. Commercially available red ginseng tablets (紅 蔘 精), red ginseng concentrates, and red ginseng liquids generally contain 70 mg / g of red ginseng component (irradiated saponin), and more than 80 mg / g.
발효홍삼에 대한 종래기술로서 등록특허공보 제10-0789678호에서는 인삼 또는 홍삼에 락토바실러스 애시도필러스 (Lactobacillus acidophilus), 페디오코커스 속 (Pediococcus sp.) 균주 및 루코노스톡 속 (Leuconostoc sp.) 균주로 이루어진 그룹 중에서 선택되는 김치 유산균을 접종하고 이에 유기산을 첨가하여 발효인삼 또는 발효홍삼을 제조하는 방법에 관해 기재되어 있고, 등록특허공보 제10-1017378호에서는 청국장에서 분리된 바실러스 (Bacillus) 속 미생물을 이용하여 인삼 및 홍삼을 발효시켜 진세노사이드 Rd의 함량을 증진시키는 것을 특징으로 하는 발효인삼 및 발효홍삼의 제조방법에 관해 기재되어 있으며, 또한 등록특허공보 제10-0752154호에서는 발효조 내부에 홍삼분말 조성물을 배지로 조제하여 배양된 유산균을 접종시켜, 온도 25℃ - 35℃에서 7 - 13일간 발효시키는 발효과정을 포함하는 발효 홍삼 조성물의 제조방법에 관해 기재되어 있다.As a prior art for fermented red ginseng, Korean Patent Laid-Open Publication No. 10-0789678 discloses Lactobacillus acidophilus, Pediococcus sp., And Leuconostoc sp. ) Is a method for preparing fermented ginseng or fermented red ginseng by inoculating kimchi lactic acid bacteria selected from the group consisting of strains and adding an organic acid thereto, and in Patent Publication No. 10-1017378, Bacillus isolated from Cheonggukjang Fermented ginseng and red ginseng by fermenting ginseng and red ginseng using the microorganisms of the genus is described with respect to the production method of fermented ginseng and fermented red ginseng, furthermore, in Patent No. 10-0752154 To prepare a red ginseng powder composition in a medium and inoculate the cultured lactic acid bacteria, fermented at a temperature of 25 ℃-35 ℃ 7-13 days Is described on the production of fermented ginseng composition comprises a fermentation process.
그러나, 현재까지도 홍삼의 다양한 약효성분이 인체내로 용이하게 흡수되도록 하며 또한 홍삼내 포함하고 있는 홍삼성분함량(조사포닌)을 향상시킬 수 있는 발효 홍삼에 대한 기술개발에 대한 필요성은 계속적으로 요구되고 있어, 새로운 발효방법을 이용한 발효 홍삼의 제조방법에 대해 계속 연구되고 있다.However, to date, there is a continuing need for technology development for fermented red ginseng that can easily absorb various medicinal components of red ginseng into the human body and improve the content of red ginseng (irradiated ponin) contained in red ginseng. The research on the preparation of fermented red ginseng using the new fermentation method has been continued.
따라서 본 발명은 홍삼의 다양한 약효성분이 인체내로 용이하게 흡수되도록 하며 또한 홍삼내 포함하고 있는 홍삼성분함량(조사포닌)을 향상시킬 수 있는 발효 홍삼액의 제조방법을 제공하고자 한다. Therefore, the present invention is to provide a method for preparing a fermented red ginseng liquid that can be easily absorbed into the human body of various active ingredients of red ginseng and improve the content of red ginseng component (irradiated ponin) contained in red ginseng.
또한 본 발명은 홍삼내 유용한 성분인 진세노사이드의 함량을 높일 수 있는 발효 홍삼액의 제조방법을 제공하고자 하며, 유익균과 홍삼의 약효 활성 발효를 이용하여 체내 흡수율과 개인별 편차를 줄일 수 있는 발효 홍삼액을 개발하고자 한다. In addition, the present invention is to provide a method for producing a fermented red ginseng liquid that can increase the content of ginsenoside, a useful ingredient in red ginseng, fermented red ginseng liquid that can reduce the absorption and individual variation in the body by using the beneficial active fermentation of beneficial bacteria and red ginseng. I want to develop.
본 발명은 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve, Bifidobaterium longum, Streptococcus thermonphilus로부터 선택되는 하나 이상의 유산균을 정제수 및 당밀과 혼합하여 발효함으로써 유익균 발효액을 제조하는 단계; 상기 유익균 발효액을 효모 및 김치유산균과 혼합하여 설탕 또는 당밀과 함께 발효함으로써, 2단 발효 혼합액을 제조하는 단계; 및 가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 설탕 또는 당밀과 함께 발효기에 넣고 교반하여 3차 발효하는 단계;를 포함하는 발효 홍삼액의 제조방법을 제공한다.The present invention is Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterterium breveccus diococcium, By fermentation to prepare a beneficial bacteria fermentation broth; Preparing a two-stage fermentation mixture by mixing the beneficial bacteria fermentation broth with yeast and kimchi lactic acid bacteria and fermenting them with sugar or molasses; It provides a method for producing a fermented red ginseng liquid comprising the step of mixing the autoclaved red ginseng powder and the two-stage fermentation mixture, and put into a fermentor with sugar or molasses and stirred.
일 실시예로서, 상기 유익균 발효액을 제조하는 단계는 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum 및 Bifidobaterium bifidum을 동량비로 포함하는 유산균을 정제수 및 당밀과 혼합하고 교반하여 35 - 45 ℃에서 12시간 - 2일간 발효하는 것을 특징으로 한다. As an example, the step of preparing the beneficial bacteria fermentation broth may be performed by mixing and stirring Lactobacillus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum and Bifidobaterium bifidum in equal ratios with purified water and molasses at 35-45 ° C. It is characterized by fermentation for 12 hours-2 days.
일 실시예로서, 상기 유익균 발효액을 제조하는 단계는 오미자, 구기자, 복분자, 토사자, 사상자, 홍경천, 유근피, 맥아, 백출, 산사, 감초, 가시오가피, 스피루리나, 클로렐라에서 선택되는 어느 하나 이상의 건조 재료를 0.1 내지 5 wt%의 함량을 추가로 혼합하여 발효할 수 있다.In one embodiment, the step of preparing the beneficial bacteria fermentation broth is Schisandra chinensis, gojijaja, bokbunja, earth and sand, casualty, honggyeongcheon, Yukeunpi, malt, baekrye, hawthorn, licorice, spinach, spirulina, chlorella any one or more dry ingredients selected from 0.1 The fermentation may be carried out by further mixing a content of 5 wt%.
일 실시예로서, 상기 2단 발효 혼합액을 제조하는 단계는 효모로서 브루어스이스트 파우더와 김치유산균을 동량비로 혼합하여 상기 유익균 발효액에 설탕 또는 당밀과 함께 혼합하고 교반하여 35 - 45 ℃에서 1 - 3일간 발효할 수 있다. In one embodiment, the step of preparing the two-stage fermentation mixture is mixed yeast Brewers yeast powder and kimchi lactic acid bacteria in the same ratio as yeast mixed with sugar or molasses in the beneficial bacteria fermentation broth and stirred for 1 to 3 days at 35-45 ℃ It can be fermented.
일 실시예로서, 상기 가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 3차 발효하는 단계는 상기 홍삼분말을 설탕 또는 당밀과 함께 상기 2단 발효 혼합액에 혼합하여 발효기에 넣고 25 - 35 ℃에서 3 - 5일간 발효할 수 있다. As an example, the step of mixing the pressure sterilized red ginseng powder and the two-stage fermentation mixture solution in the third fermentation step mixes the red ginseng powder with the sugar or molasses in the two-stage fermentation mixture solution into a fermentor and puts it into the fermentor. It can be fermented at 3-5 days.
일 실시예로서, 상기 가압 살균처리된 홍삼 분말은, 인삼을 세척하여 절단 후 건조하여 원료삼을 발효기에 넣고 90 - 100 ℃에서 30시간 유지하는 1차 증숙단계; 1차 증숙단계를 거친 후 온도를 95℃에서 30 - 40 분정도 유지하는 2차 증숙단계; 2차 증숙단계를 거치고 60 - 80℃에서 4시간 유지하는 3차 증숙단계; 3차증숙후 건조한 삼을 Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum 중에서 선택된 하나이상의 유익균을 넣고 30 - 40℃에서 2 - 5일 발효하는 단계; 및 상기 발효 후 온도를 85 - 95 ℃에서 20 - 30분 정도 증삼하고 이후에 -20 내지 -30 ℃에서 5 - 10 시간 삼을 냉건조 하는 단계;로부터 얻어지는 발효 홍삼 분말일 수 있다. As an example, the red sterilized red ginseng powder, the first steaming step of washing and cutting the ginseng and dried to put the raw ginseng into the fermenter and maintained at 90-100 ℃ for 30 hours; A second steaming step of maintaining the temperature at 95 ° C. for 30-40 minutes after the first steaming step; 3rd steaming stage which goes through a 2nd steaming stage and maintains for 4 hours at 60-80 degreeC; Fermenting dried ginseng at least one beneficial bacterium selected from Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus plantarum after fermentation for 2-5 days at 30-40 ° C .; And fermented red ginseng powder obtained from the step of increasing the temperature after the fermentation for about 20-30 minutes at 85-95 ℃, and then drying the hemp 5-10 hours at -20 to -30 ℃.
또한 본 발명은 상기 제조방법에 의해 제조된, 발효 홍삼액내 진세노이드의 함량이 높은 발효 홍삼액 조성물을 제공할 수 있다. In another aspect, the present invention can provide a fermented red ginseng liquid composition prepared by the manufacturing method, a high content of ginsenoid in fermented red ginseng liquid.
본 발명에 따른 발효 홍삼액은 홍삼의 Ginsenoside Rg1, Rb1 및 Rg3의 함량과 조사포닌의 함량을 높여 면역력 강화에 도움이 되며, 항당뇨, 항산화, 항암 등의 활성을 향상시킬 수 있다. Fermented red ginseng liquid according to the present invention helps to enhance immunity by increasing the content of Ginsenoside Rg1, Rb1 and Rg3 and the content of irradiated phonoponin of red ginseng, and can improve the activity of antidiabetic, antioxidant, anticancer and the like.
또한, 본 발명에 의해 제조되는 발효 홍삼액은 체내 흡수율을 높일 수 있으며, 유익균을 통한 발효를 이용함으로써, 홍삼의 유효성분에 대한 체내흡수율의 개인별 편차를 줄일 수 있는 효과가 있다. In addition, the fermented red ginseng liquid produced by the present invention can increase the absorption rate in the body, by using the fermentation through beneficial bacteria, there is an effect that can reduce the individual deviation of the body absorption rate for the active ingredient of red ginseng.
본 발명에 쓰이는 인체에 유익한 미생물을 이용한 발효 홍삼은 식약청이 정한 규격 사포닌(Rg1+Rb1)의 일일 권장량(3mg이상)보다 많은 사포닌을 함유하여 생산할 수 있다. 본 발명의 유익균 발효 홍삼액은 미생물인 복합유익균으로 발효하여 조사포닌 함량이 매우 높은 특성을 보여주고 있어 식품, 건강식품 등의 원료로 제공가능하며, 또한 이는 환, 분말, 과립 타블렛, 연질캅셀, 캡슐, 액상, 농축액등의 제형으로도 응용이 가능하다.Fermented red ginseng using microorganisms beneficial to the human body used in the present invention can be produced by containing more saponin than the daily recommended amount (3 mg or more) of the standard saponin (Rg1 + Rb1) prescribed by the FDA. Fermented red ginseng liquid of the present invention is fermented as a microorganism complex beneficial bacteria showing a high content of irradiated phononine can be provided as a raw material, such as food, health food, and also, it is a pill, powder, granule tablet, soft capsule, capsule Application is also possible in formulations such as liquids and concentrates.
도1은 본 발명의 발효 홍삼액의 조사포닌 추출방법을 도시한 그림이다.
도2는 본 발명의 발효 홍삼액의 조사포닌 함량과 진세노사이드 Rg1, Rb1, Rg3의 함량에 대한 검사성적서이다.
도3은 본 발명의 발효 홍삼액과 발효되지 않은 홍삼액의 대식세포의 NO분비 결과도이다.
도4는 본 발명의 발효 홍삼액과 발효되지 않은 홍삼액의 대식세포의 TNF-α의 분비 결과도이다.1 is a diagram showing a method for extracting the irradiated saponin of red ginseng fermentation of the present invention.
Figure 2 is a test report on the content of the irradiated saponin and ginsenosides Rg1, Rb1, Rg3 of the fermented red ginseng solution of the present invention.
Figure 3 is a result of NO secretion of macrophages of fermented red ginseng liquid and unfermented red ginseng liquid of the present invention.
Figure 4 is a result of secretion of TNF-α of macrophages of fermented red ginseng liquid and non-fermented red ginseng liquid of the present invention.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있는 바람직한 실시예를 상세히 설명한다. 본 발명의 바람직한 실시예에 대한 원리를 상세하게 설명함에 있어 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략한다. Hereinafter, preferred embodiments of the present invention can be easily implemented by those skilled in the art in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail to avoid obscuring the subject matter of the present invention.
본 발명은 진세노사이드의 함유량을 높이고 진세노사이드의 체내 섭취율을 향상시킬 수 있는 유익균을 이용한 발효 홍삼액을 제조하는 방법에 관한 것이다. The present invention relates to a method for producing fermented red ginseng extract using beneficial bacteria that can increase the content of ginsenosides and improve the intake rate of ginsenosides.
본 발명에 따른 발효 홍삼액의 제조에 사용되는 인삼의 원산지로는 특별히 한정되지 않으며 예를 들면, 국내산, 미국산, 일본, 히말라야, 베트남 및 중국산을 모두 사용할 수 있다.The origin of ginseng used in the preparation of the fermented red ginseng liquid according to the present invention is not particularly limited, and for example, all domestic, US, Japanese, Himalayan, Vietnamese and Chinese products may be used.
또한 본 발명에서 사용되는 상기 유익균은 유산균과 같이 사람에게 이로운 균으로 유인균이라고 불리우고 있으며, 식품에서 추출한 유산균, 효모, 광합성세균, 납두균, 아세트산균, 고초균, 방선균 중에서 선택되는, 미생물을 혼합한 유용 미생물군으로서 식품에서 추출한 것이기 때문에 안전성이 있다.In addition, the beneficial bacteria used in the present invention, called lactic acid bacteria, which are beneficial to humans, such as lactic acid bacteria, are useful microorganisms mixed with microorganisms selected from lactic acid bacteria, yeast, photosynthetic bacteria, naphtha bacteria, acetic acid bacteria, Bacillus subtilis and actinomycetes extracted from food. It is safe because it is extracted from food as a group.
상기 유익균은 김치, 간장, 고추장, 메주, 청국장 등의 대한민국 전통 식품으로부터 추출될 수 있고 또한 미생물 수탁기관 등에서 분양하거나 또는 상업적으로 구매할 수도 있다. The beneficial bacteria may be extracted from traditional Korean foods such as kimchi, soy sauce, red pepper paste, meju, and cheongukjang, and may also be sold or commercially purchased from microorganisms.
본 발명에서는 단일 미생물이 아닌 배양된 복합미생물에 의해 발효 홍삼액을 제조하게 되며, 상기 배양된 복합미생물인 유이균들은 혼합 배양과정 또는 혼합 발효과정에서 균들은 서로 결합하게 되어, 생존율과 활성율이 높아지게 되어, 본 발명의 효과가 극대화 될 수 있다. In the present invention, the fermented red ginseng liquid is prepared by the cultured microorganisms, not the single microorganisms, and the microorganisms of the cultured microorganisms are combined with each other in the mixed culture process or the mixed fermentation process, thereby increasing the survival rate and activity rate. , The effect of the present invention can be maximized.
본 발명은 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve, Bifidobaterium longum, Streptococcus thermonphilus로부터 선택되는 하나 이상의 유산균을 정제수 및 당밀과 혼합하여 발효함으로써 유익균 발효액을 제조하는 단계를 포함한다. The present invention is Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterterium breveccus diococcium, And fermentation broth to prepare a beneficial bacteria fermentation broth.
상기 유산균(lactic acid bacteria)은 글루코오스 등 당류를 분해하여 젖산을 생성하는 세균으로 젖산균이라고도 한다. 젖산발효에 의해 생성되는 젖산에 의해서 병원균과 유해세균의 생육이 저지되는 성질을 유제품, 김치류, 양조식품 등의 식품제조에 이용될 수 있고, 또한, 포유류의 장내에 서식하여 잡균에 의한 이상발효를 방지하여 정장제(整腸劑)로도 이용되는 중요한 세균이다. 그람양성균이며, 통성혐기성 또는 혐기성이다. 락토바실루스속과 스트렙토코쿠스속에 여러 종류가 알려져 있다. The lactic acid bacteria are bacteria that produce lactic acid by decomposing sugars such as glucose, also called lactic acid bacteria. The lactic acid produced by lactic acid fermentation prevents the growth of pathogens and harmful bacteria, which can be used in the production of food products such as dairy products, kimchi and brewed foods. It is an important bacterium that is also used as a dressing agent. It is a gram-positive bacterium and is anaerobic or anaerobic. There are several known species in the genus Lactobacillus and Streptococcus.
상기 유산균은 20~30℃에서 1~10일 동안 배양한 후, 30일 이상 더 이상의 배지를 공급하지 않고 휴면상태로 만든 것을 사용할 수 있다.The lactic acid bacteria can be used incubated for 1 to 10 days at 20 ~ 30 ℃, dormant state without supplying more than 30 days or more medium.
보다 구체적으로, 상기 유익균 발효액을 제조하는 단계는 상기 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve, Bifidobaterium longum, Streptococcus thermonphilus로부터 선택되는 유산균을 동량비로 혼합하여 사용할 수 있고, 상기 유산균을 정제수 및 당밀과 혼합하고 교반하여 35 - 45℃에서 12시간 - 2일간 발효함으로써 유익균 발효액을 제조할 수 있다.More specifically, the step of preparing the beneficial bacteria fermentation broth Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, bifidobaccium biium difidium bifidium bifidium bifid The lactic acid bacteria can be mixed and used in the same ratio, and the beneficial bacteria fermentation broth can be prepared by mixing and stirring the lactic acid bacteria with purified water and molasses for 12 hours-2 days at 35-45 ℃.
상기 개별균들은 모두 각각 출원인이 보유하고 있거나, 또는 유전자 은행에서 분양받거나 또는 상용화된 제품을 구입하여 사용될 수 있다.Each of the individual bacteria may be owned by the applicant, or purchased from a gene bank or purchased from a commercial product.
이때 상기 유산균의 함량은 총 발효액의 함량을 기준으로 0.01 내지 10 wt%일 수 있고, 당밀의 함량은 정제수의 함량을 기준으로 0.1- 10 중량부를 가질 수 있다.At this time, the content of the lactic acid bacteria may be 0.01 to 10 wt% based on the content of the total fermentation broth, the content of molasses may have 0.1 to 10 parts by weight based on the content of purified water.
또한 본 발명은 상기 유익균 발효액을 제조하는 단계에서 사용자의 기호 또는 체질에 따른 면역력 강화를 위해 오미자, 구기자, 복분자, 토사자, 사상자, 홍경천, 유근피, 맥아, 백출, 산사, 감초, 가시오가피, 스피루리나, 클로렐라에서 선택되는 어느 하나 이상의 건조 재료를 총 함량대비 0.1 내지 5 wt%의 함량으로 추가로 혼합하여 발효할 수 있다. In addition, the present invention in the step of preparing the beneficial bacteria fermentation broth for enhancing the immunity according to the user's preference or constitution, Schisandra chinensis, wolfberry, bokbunja, earth and sand, casualty, Hong Kyungcheon, Yugeunpi, malt, baekrye, hawthorn, licorice, thorny ogapi, spirulina, chlorella At least one dry material selected from the may be further mixed by fermentation in an amount of 0.1 to 5 wt% relative to the total content.
이 경우 혼합되는 건조 재료의 종류는 필요에 따라 적절히 선택될 수 있고, 상기 재로이외에도 체질개선 또는 면역력 강화를 위해 녹용, 마, 칡 등의 추가성분을 포함할 수 있다. In this case, the type of dry material to be mixed may be appropriately selected according to necessity, and may include additional components such as antler, hemp, and 칡 to improve the constitution or enhance immunity in addition to the ash.
또한 본 발명은 상기 제조된 유익균 발효액을 효모 및 김치유산균과 혼합하여 설탕 또는 당밀과 함께 발효함으로써, 2단 발효 혼합액을 제조하는 단계를 포함한다.In another aspect, the present invention comprises the step of preparing a two-stage fermentation mixture by mixing the fermentation broth fermented with the yeast and kimchi lactic acid and fermented with sugar or molasses.
상기 2단 발효 혼합액을 제조하는 단계에서 사용되는 효모는 빵, 맥주, 포도주 등을 만드는 데 사용되는 미생물을 사용할 수 있다. 상기 효모는 곰팡이나 버섯 무리이지만 균사가 없고, 광합성능이나 운동성도 가지지 않는 단세포 생물의 총칭으로서 육탄당과 같은 단당류를 먹이로 삼는다. Yeast used in the step of preparing the two-stage fermentation mixture may use microorganisms used to make bread, beer, wine and the like. The yeast is a group of fungi or mushrooms but no mycelium and is a generic term for single-celled organisms that do not have photosynthesis or motility.
효모균은 섭씨 10도에서 37도 사이에서 생장할 수 있다. 10도 보다 낮은 기온에서는 생장을 멈추고 37도 보다 높은 온도에서는 성장이 억제되며 섭씨 50도 이상이 되면 세포가 파괴되기 시작한다. 효모균은 출아에 의해 생식한다. 즉, 개체의 일부가 싹이 나오듯 떨어져 나와 번식하는 것이다.Yeast can grow between 10 and 37 degrees Celsius. Growth stops at temperatures below 10 degrees, growth is inhibited at temperatures above 37 degrees and cells begin to break down above 50 degrees Celsius. Yeast is reproduced by budding. In other words, some of the objects come out and sprout like sprouts.
본 발명에서 사용되는 효모는 30 - 40℃에서 1 - 10일 동안 배양한 후, 30일 이상 더 이상의 배지를 공급하지 않고 휴면상태로 만든 것을 사용할 수 있다. 본 발명에서 사용되는 효모로서 바람직하게는 브루어스이스트 파우더를 사용할 수 있다. Yeast used in the present invention can be used after incubation for 1-10 days at 30-40 ℃, dormant state without supplying more than 30 days or more medium. As the yeast used in the present invention, preferably brew yeast powder can be used.
또한 2단 발효 혼합액을 제조함에 있어, 본 발명은 상기 효모와 함께 김치유산균을 혼합하여 발효 혼합액을 제조할 수 있다. 상기 김치유산균은 전통식품인 김치로부터 추출한 것이면 공지의 유산균을 임의로 사용할 수 있다. 김치유산균으로서 바람직한 것은 Lactobacilus plantarum, Leuconostoc mesenteroides가 사용될 수 있고, 상용제품으로서 김치스타터(MG 865)가 사용될 수 있다. 이외에도 Bacillus natto균이 상기 효모균과 혼합되어 사용될 수 있고 바람직하게는 상용제품으로서 낫또스타터(Bacillus natto MG410)가 사용될 수 있다.In addition, in preparing a two-stage fermentation broth, the present invention can be prepared by mixing the kimchi lactic acid bacteria with the yeast fermentation broth. If the kimchi lactic acid bacteria is extracted from kimchi which is a traditional food, known lactic acid bacteria can be used arbitrarily. As kimchi lactic acid bacteria, Lactobacilus plantarum, Leuconostoc mesenteroides may be used, and kimchi starter (MG 865) may be used as a commercial product. In addition, Bacillus natto bacteria may be used in combination with the yeast, and preferably, natto starter (Bacillus natto MG410) may be used as a commercial product.
상기 2단 발효 혼합액을 제조하는 단계의 구체적인 공정조건은 상기 유익균 발효액에 상기 효모와 김치유산균을 총 발효액의 함량을 기준으로 0.01 내지 10 wt%으로 투입하고, 설탕 또는 당밀을 상기 유익균 발효액을 기준으로 0.1- 10 중량부를 혼합하고 교반하여 35 - 45℃에서 1 - 3일간 발효하는 것일 수 있다. Specific process conditions of the step of preparing the two-stage fermentation broth is added to the yeast fermentation broth in the yeast and kimchi lactic acid bacteria 0.01 to 10 wt% based on the content of the total fermentation broth, sugar or molasses based on the beneficial bacteria fermentation broth 0.1-10 parts by weight may be mixed and stirred to ferment for 1 to 3 days at 35 to 45 ° C.
이때 상기 효모와 김치유산균 또는 효모와 Bacillus natto균은 6:4 내지 4:6의 함량비로 혼합하여 사용할 수 있다. 또한 상기 개별균들은 모두 각각 출원인이 보유하고 있거나, 또는 상용화된 제품을 구입하여 사용될 수 있다. At this time, the yeast and kimchi lactic acid bacteria or yeast and Bacillus natto bacteria can be used by mixing in a content ratio of 6: 4 to 4: 6. In addition, each of the individual bacteria can be used by each of the applicants owned or purchased commercially available products.
또한 본 발명은 가압 살균처리된 홍삼 분말을 사용하며, 홍삼분말의 가압살균처리는 통상의 살균온도인 85도 내지 105도의 온도범위와 대기압보다 높은 압력조건하에서 수행될 수 있다. In addition, the present invention uses a pressure sterilized red ginseng powder, the pressure sterilization of the red ginseng powder can be carried out under a pressure range higher than the atmospheric pressure and the temperature range of the normal sterilization temperature of 85 degrees to 105 degrees.
또한 본 발명은 상기 가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 설탕 또는 당밀과 함께 발효기에 넣고 교반하여 3차 발효하는 단계;를 포함한다. 이때 살균처리한 홍삼 분말은 상기 2단 발효 혼합액의 함량대비 5 - 80 중량부로 발효시킬 수 있다. In another aspect, the present invention comprises the step of mixing the autoclaved red ginseng powder and the two-stage fermentation broth mixed with sugar or molasses into a fermentor, followed by a third fermentation. At this time, the sterilized red ginseng powder may be fermented at 5-80 parts by weight relative to the content of the two-stage fermentation mixture.
또한 사용되는 설탕 또는 당밀은 2단 발효 혼합액을 기준으로 1 - 10 중량부를 사용가능하며, 발효조건은 발효기에서 25 - 35℃에서 3 - 5일간 발효하는 것을 특징으로 한다.In addition, the sugar or molasses used may be used 1 to 10 parts by weight based on the two-stage fermentation mixture, fermentation conditions are characterized in that fermentation at 25-35 ℃ 3 to 5 days.
바람직하게는 상기 홍삼분말 1kg을 물 1000∼5000ml에 현탁하여 5∼60분간 침지시킨 후 여기에 2단 발효 혼합액을 2000 ml 혼합하여 발효할 수 있다. Preferably, 1 kg of the red ginseng powder is suspended in 1000-5000 ml of water and immersed for 5 to 60 minutes, and then, 2000 ml of the two-stage fermentation mixture may be mixed and fermented.
이렇게 얻어지는 발효 홍삼액은 식품, 건강식품, 화장품, 비료, 환경개선제 등의 원료로 제공할 수 있으며, 또한 환, 과립, 분말, 타블렛 캡슐 액상 농축액 등의 기타 제형으로 가공하여 제조할 수 있다. The fermented red ginseng liquid thus obtained may be provided as a raw material for food, health food, cosmetics, fertilizer, environmental improver, etc., and may also be prepared by processing into other formulations such as pills, granules, powders, and liquid concentrates for tablet capsules.
한편, 본 발명에서 사용되는 상기 홍삼분말은 유익균으로 발효된 발효 홍삼분말일 수 있다. 이 경우에 상기 발효 홍삼 분말은, 인삼을 세척하여 절단 후 건조하여 원료삼을 발효기에 넣고 90 - 100 ℃에서 30시간 유지하는 1차 증숙단계; 1차 증숙단계를 거친 후 온도를 95℃에서 30 - 40 분정도 유지하는 2차 증숙단계; 2차 증숙단계를 거치고 60 - 80℃에서 4시간 유지하는 3차 증숙단계; 3차증숙후 건조한 삼을 Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum 중에서 선택된 하나이상의 유익균을 넣고 30 - 40℃에서 2 - 5일 발효하는 단계; 상기 발효 후 온도를 85 - 95 ℃에서 20 - 30분 정도 증삼하고 이후에 -20 내지 -30 ℃에서 5 - 10 시간 삼을 냉건조 하는 단계; 및 상기 건조된 홍삼을 분말로 제조하는 단계;를 포함하여 제조될 수 있다.On the other hand, the red ginseng powder used in the present invention may be fermented red ginseng powder fermented as beneficial bacteria. In this case, the fermented red ginseng powder, the first steaming step to wash the ginseng, cut and dried to put the raw ginseng into the fermenter for 30 hours at 90-100 ℃; A second steaming step of maintaining the temperature at 95 ° C. for 30-40 minutes after the first steaming step; 3rd steaming stage which goes through a 2nd steaming stage and maintains for 4 hours at 60-80 degreeC; Fermenting dried ginseng at least one beneficial bacterium selected from Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus plantarum after fermentation for 2-5 days at 30-40 ° C .; Increasing the temperature after the fermentation at 85-95 ° C. for 20-30 minutes, and then drying the hemp at 5-20 hours at −20 to −30 ° C .; And preparing the dried red ginseng into a powder.
상기 1차 증숙단계에서 인삼의 절단크기는 특별히 한정되지 않으며, 반응기의 크기나 교반조건 또는 증숙단계의 공정조건에 따라 달라질 수 있다. The cutting size of ginseng in the first steaming step is not particularly limited, and may vary depending on the size of the reactor, the stirring conditions, or the process conditions of the steaming step.
상기 발효 홍삼분말의 제조에 사용되는 각각의 개별균은 출원인이 모두 보유하고 있거나, 또는 발효된 김치 등으로부터 분리하거나, 유전자은행으로부터 구입하여 사용될 수 있다. Each individual bacterium used in the preparation of the fermented red ginseng powder may be held by the applicant, or may be separated from fermented kimchi, or purchased from a genetic bank.
또한 홍삼의 분말화는 건조홍삼을 분쇄기를 이용하여 분쇄함으로써 제조할 수 있고 홍삼의 분말화 정도도 특별히 한정되지는 않으나, 입자크기가 30∼150mesh 정도가 되도록 할 수 있다. In addition, the powdered red ginseng may be prepared by grinding dry red ginseng using a grinder, and the degree of powdered red ginseng is not particularly limited, but the particle size may be about 30 to 150 mesh.
또한 본 발명의 상기 발효 홍삼분말을 만드는 단계에서 1차 증숙단계;로부터 유익균 발효 후 삼을 냉건조 하는 단계;까지의 과정은 홍삼내 유효성분인 진세노사이드의 함량을 높이기 위해 3회 이상 반복할 수 있다. In addition, the process from the first steaming step in the step of making the fermented red ginseng powder of the present invention; and the step of cold-dried ginseng after the beneficial bacteria fermentation; the process can be repeated three or more times to increase the content of ginsenoside as an active ingredient in red ginseng Can be.
본 발명에 의해 제조되는 유익균을 이용한 발효 홍삼액은 식약청이 정한 규격 사포닌의 일일 권장량(3mg이상)보다 훨씬 많은 사포닌을 함유하여 생산할 수 있다. Fermented red ginseng liquid using the beneficial bacteria prepared by the present invention can be produced by containing much more saponin than the daily recommended amount (3mg or more) of the standard saponin prescribed by the FDA.
본 발명에서 상기 3차 발효하는 단계는 가압살균 처리한 홍삼분말과 설탕 또는 당밀 및 상기 2단 발효혼합액에 Lactobacillus acidophilus, Lactobacillus bulgaricus Lactobacillus rhamnosus에서 선택되는 어느 하나 이상의 유익균을 추가로 혼합하여 발효할 수 있다. The third fermentation step in the present invention may be fermented by further mixing any one or more beneficial bacteria selected from Lactobacillus acidophilus, Lactobacillus bulgaricus Lactobacillus rhamnosus to the autoclaved red ginseng powder and sugar or molasses and the two-stage fermentation mixture. .
이하 본 발명의 바람직한 실시예를 기재하고자 한다. Hereinafter will be described a preferred embodiment of the present invention.
1. 유익균 발효액의 제조방법1. Preparation method of beneficial bacteria fermentation broth
정제수 10 L에 당밀 500 g을 넣고 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum 및 Bifidobaterium bifidum을 동량비로 포함하는 유산균 100 g을 혼합하고 교반하여 35 - 45℃에서 12시간 - 2일간 발효하여 유익균 발효액을 제조한다. Add 500 g of molasses into 10 L of purified water, mix 100 g of lactic acid bacteria containing Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum, and Bifidobaterium bifidum in the same ratio and stir and ferment for 12 hours-2 days at 35-45 ℃. To prepare a beneficial bacteria fermentation broth.
2. 2단 발효 혼합액의 제조방법2. Manufacturing method of two-stage fermentation mixture
상기 제조한 유익균 발효액 1L에 효모로서 브루어스이스트 파우더와 김치유산균으로서 Leuconostoc mesenteroides를 함유하는 김치스타터(MG 865)를 동량비로 혼합한 유익균 10 g을 당밀 50g과 함께 투여하고 38도에서 2일간 발효하여 2단 발효 혼합액을 제조한다.10 g of beneficial bacteria mixed with brewed yeast fermentation broth as a yeast and Kimchi starter (MG 865) containing Leuconostoc mesenteroides as yeast in equal proportions were administered with 50 g of molasses and fermented at 38 degrees for 2 days. However, the fermentation mixture is prepared.
3. 발효 홍삼 분말의 제조방법3. Manufacturing method of fermented red ginseng powder
1) 인삼의 전처리로 인삼을 2 kg을 깨끗이 세척하여 절단 후 열풍건조기에 말린 후 원료삼을 발효기에 넣고 90~100℃에서 30시간 1차 증숙한다. 1) Wash 2 kg of ginseng by pretreatment of ginseng, cut it, dry it in hot air dryer, put raw ginseng into fermenter and steam first for 30 hours at 90 ~ 100 ℃.
2) 1차 증숙단계를 거친 후 온도를 95℃에서 30~40 분정도 유지하여 2차 증숙한다. 2) After the first steaming step, the second steaming is maintained at 95 ℃ for 30 ~ 40 minutes.
3) 2차 증숙단계를 거치고 60~80℃에서 4시간 유지하여 3차 증숙단계를 거친다. 3) After the 2nd steaming stage, it keeps at 60 ~ 80 ℃ for 4 hours and goes through the 3rd steaming stage.
4) Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum을 동량비로 혼합하여 얻어지는 유익균 100 g을 당밀 10%를 포함하는 쌀뜨물 1 L에 넣고 혼합하고 이를 상기 3차 증숙단계를 거친 삼에 접종하여 35℃에서 72시간 발효한다. 4) 100 g of beneficial bacteria obtained by mixing Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus plantarum in the same ratio were added to 1 L of rice water containing 10% molasses and mixed, and then inoculated into 35 g of the three steaming stages. Ferment at 72 ° C.
5) 발효된 삼을 90℃에서 20~30분 정도 증삼한 후, -25℃에서 6시간 냉건조 한다. 5) Add fermented ginseng at 90 ℃ for 20 ~ 30 minutes, and then dry it at -25 ℃ for 6 hours.
6) 위의 방법에 의해 발효홍삼을 제조한 후 건조시켜 수분을 증발 후에 평균 입자크기가 100 mesh 정도가 되도록 분말화한다. 6) Prepare fermented red ginseng by the above method and then dry it to powder it so that the average particle size is about 100 mesh after evaporation of water.
4. 발효 홍삼액의 제조방법 4. Manufacturing method of fermented red ginseng liquid
평균 입자크기가 100 mesh 인 상기 발효 홍삼 분말 1kg를 가압살균한 후, 당밀 10%를 포함하는 정제수 2 L에 현탁하여 50분간 침지시킨 후, 이에 상기 제조된 2단 발효 혼합액을 2 L를 혼합하고 서서히 교반하여 30℃에서 6일간 발효함으로서 발효 홍삼액를 제조한다. After autoclaving 1 kg of the fermented red ginseng powder having an average particle size of 100 mesh, it was suspended in 2 L of purified water containing 10% molasses and soaked for 50 minutes, followed by mixing 2 L of the prepared two-stage fermentation mixture. Fermented red ginseng liquid is prepared by fermenting at 30 ° C. for 6 days by stirring slowly.
발효 홍삼액 분석 실험 Fermented Red Ginseng Extract Assay
1. 본 발명의 발효 홍삼액의 조사포닌 추출방법1. Method for extracting irradiated red ginseng extract of fermented red ginseng solution of the present invention
도 1에서는 본 발명의 발효 홍삼액의 조사포닌 추출방법을 도시하고 있다. 이를 보다 구체적으로 설명하면 다음과 같다. 1 illustrates a method for extracting irradiated red ginseng saponified fermentation ginseng of the present invention. This will be described in more detail as follows.
샘플로 채취할 발효 홍삼액 50g에 80% 메탄올 1L를 넣고 3시간씩 3회 환류 추출한 다음, 추출한 용액을 실온까지 냉각시킨 후 여과한 뒤, 감압 농축기로 용매를 제거하여 홍삼 조추출물 15g을 수득하였고, 이 홍삼 조추출물에 물300㎖를 넣어 현탁시킨 후 이에 헥산 300㎖를 가하여 비극성 물질을 제거하였으며, 남아있는 수층에 에틸아세테이트를 물의 양과 동일하게 하여 혼합하여 에틸아세테이트 층은 버리고 수층만을 취하였다. 이에 수포화 부탄올을 물과 동량 가하여 인삼에 존재하는 사포닌을 2회 추출한 후 부탄올을 감압농축기로 제거하여 인삼 사포닌이 다량 함유된 홍삼 추출물 4.3g을 얻었으며 이를 사포닌 함량을 측정하기 위한 시료로 사용하였다.1 g of 80% methanol was added to 50 g of fermented red ginseng extract to be sampled and refluxed three times for 3 hours. The extracted solution was cooled to room temperature, filtered, and the solvent was removed using a vacuum condenser to obtain 15 g of crude red ginseng extract. 300 ml of water was added to the crude red ginseng extract and suspended. Then, 300 ml of hexane was added thereto to remove the nonpolar substance. To the remaining aqueous layer, ethyl acetate was mixed with the amount of water, and the ethyl acetate layer was discarded and only the aqueous layer was taken. The same amount of saturated butanol was added to water to extract saponin present in ginseng twice, and then butanol was removed using a vacuum condenser to obtain 4.3 g of red ginseng extract containing a large amount of ginseng saponin, which was used as a sample for measuring saponin content. .
도2는 본 발명의 발효 홍삼액의 조사포닌 함량과 진세노사이드의 함량을 분석한 결과이다. Figure 2 is the result of analyzing the content of the irradiated saponin and ginsenosides of the fermented red ginseng solution of the present invention.
도2에서 볼 수 있듯이 본 발명의 발효 홍삼액은 조사포닌 함량이 999.1 mg/g을 함유하고 있으며, 진세노사이드 Rg1은 73.63 mg/g, Rb1은 16.48 mg/g, Rg3은 5.65 mg/g을 함유하는 것으로 조사되었다.As can be seen in Figure 2, the fermented red ginseng solution of the present invention contains 999.1 mg / g of irradiated ponsonine, ginsenoside Rg1 contains 73.63 mg / g, Rb1 contains 16.48 mg / g, and Rg3 contains 5.65 mg / g. It was investigated.
2. 발효 홍삼액내 ginsenoside 분석2. Analysis of ginsenoside in fermented red ginseng
진세노사이드의 분석은 HPLC를 사용하여 다음과 같은 방법으로 분석하였다. 최종적으로 얻은 발효 홍삼액 조성물 1 g을 평량하여 70% 에탄올 50 mL을 가하여 80℃ 진탕 배양기에서 2회 추출하고 Whatman #1 paper를 이용하여 여과하였다. 여액은 진공농축기를 이용, 감압 건조하고 50 mL의 증류수를 가하여 용해하였다. 이 용액 1 mL에 디에틸에테르 2 mL을 가하여 혼합한 후, 1500 rpm에서 10분간 원심분리하여 디에틸에테르를 제거하고 여기에 다시 물 포화 부탄올을 1.5 mL 가하여 혼합한 다음 부탄올층을 회수하였다. 3회 재 반복하여 회수한 부탄올층에 증류수 1.5 mL을 가하여 혼합하고 원심분리하여 물층을 제거하였으며 본 조작을 2회 재반복하여 수용성 불순물을 세척하였다. 이렇게 얻어진 부탄올층은 40℃에서 N2 가스를 분사하며 건조하였으며 여기에 메탄올 0.5 mL을 가한 후, 0.45 μm 멤브레인 필터로 여과하여 HPLC 분석용 시료로 사용하였다. 컬럼 온도는 40C, 유속은 분당 1.3 mL, UV 파장은 203 nm로 설정하였다.Analysis of ginsenosides was performed by the following method using HPLC. 1 g of the finally obtained fermented red ginseng liquid composition was weighed and 50 mL of 70% ethanol was added, extracted twice in an 80 ° C shaking incubator, and filtered using
본 발명에 의해 얻어지는 발효 홍삼액 조성물은 유익균에 의해 발효되지 않은 홍삼에 비해서 시료에서 보다 다양한 종류의 피크를 보여줌으로써 본 발명에 의한 발효과정에서 다양한 종류의 ginsenosides의 함량의 향상됨을 볼 수 있다.Fermented red ginseng liquid composition obtained by the present invention can be seen to improve the content of various types of ginsenosides during the fermentation process according to the present invention by showing a more various types of peaks in the sample compared to the red ginseng not fermented by beneficial bacteria.
3. 홍삼과 유익균 발효홍삼을 이용한 대식세포 실험3. Macrophage experiment using red ginseng and fermented red ginseng
한국세포주은행(KCLB, Seoul, Korea)에서 분양받은 Raw 264.7, MDA-MB-231 세포주를 사용하였다. 이들 세포주의 세포배양액은 DMEM, RPMI 1640(Hyclone Laboratoris Inc., Logan, UT, USA)에 10% fetal bovineserum, 1% streptomycin/penicillin(Gibco BRL, Grand Island, NY, USA)를 첨가하여 사용하였다. 이들 세포주는 37℃ 5% CO2 배양기에서 배양하였다.The raw 264.7 and MDA-MB-231 cell lines sold by the Korea Cell Line Bank (KCLB, Seoul, Korea) were used. Cell cultures of these cell lines were used by adding 10% fetal bovineserum and 1% streptomycin / penicillin (Gibco BRL, Grand Island, NY, USA) to DMEM, RPMI 1640 (Hyclone Laboratoris Inc., Logan, UT, USA). These cell lines were incubated in a 37 ° C. 5% CO 2 incubator.
1) NO assay 1) NO assay
NO assay는 CAYMAN(Denver, CO, USA)의 NO kit를 사용하였다. Raw 264.7 세포를 96 well plate에 1ㅧ104 cells/well로 분주한 후에 24시간 동안 배양시킨 다음, Raw 264.7세포주에 β-glucan을 50, 100, 200, 400 μg/mL의 농도로 처리하여 24시간 동안 배양한 후 상등액을 취하였다. 상등액 중 100 μL를 취하여 새로운 96 well plate로 옮긴 후 100 μL Griegrie reagent(1% sulfanilamide, 0.1% napthylethylenediaminedihydrochloride/2.5% H3PO4)를 넣고 10분간 실온에서 방치한 후 ELISA-reader(Bio-Rad Laboratories Inc.)를 사용하여 540 nm에서 흡광도를 측정하였다. Sodium nitrite 검량선으로 부터 세포가 분비하는 nitric oxide를 계산하였다. NO assay was performed using a NO kit of CAYMAN (Denver, CO, USA). Raw 264.7 cells were dispensed in 96 well plates at 1 ㅧ 104 cells / well and incubated for 24 hours.The raw 264.7 cells were treated with β-glucan at a concentration of 50, 100, 200, 400 μg / mL for 24 hours. After incubation, the supernatant was taken. Take 100 μL of the supernatant, transfer to a new 96 well plate, add 100 μL Griegrie reagent (1% sulfanilamide, 0.1% napthylethylenediaminedihydrochloride / 2.5% H3PO4), and leave it at room temperature for 10 minutes, then use ELISA-reader (Bio-Rad Laboratories Inc.) Absorbance was measured at 540 nm using. The nitric oxide secreted by the cells was calculated from the sodium nitrite calibration curve.
2) TNF -α assay 2) TNF -α assay
TNF-α assay는 Invitrogen(Carlsbad, CA, USA)의 TNFα kit를 사용하였다. Raw 264.7 세포를 96 well plate에 1ㅧ104 cells/well로 분주 후에 24시간 동안 배양시킨 다음 Raw264.7 세포주에 β-glucan을 50, 100, 200, 400 μg/mL의 농도로 처리하여 24시간 동안 배양한 후 상등액을 취하였다. 상등액 중 50 μL를 취하여 TNF-α antibody-coated 처리된 96 well plate에 옮긴 후 standard diluents buffer와 biotinylated anti-TNF-α solution을 각각 50 μL 첨가한 후 90분간 실온에서 배양하였다. 배양 후, wash buffer를 이용하여 4번 washing 한 후 steptavidin-HRP 100 μL를 첨가하고 30분간 실온에서 반응시켰다. 이를 4번 washing 한 후stabilized chromogen을 각 well에 100 μL 첨가한 후, 차광하여 30분간 실온에서 반응시켰다. 각 well에 stop solution 100μL를 첨가한 후 30분 이내로 ELISA-reader(Bio-Rad Laboratories Inc.)를 이용하여 450 nm에서 측정하였다.TNF-α assay was performed using Invitrogen (Carlsbad, CA, USA) TNFα kit. Raw 264.7 cells were incubated in 96 well plates at 1 로 104 cells / well for 24 hours, and then treated with β-glucan at a concentration of 50, 100, 200, 400 μg / mL in Raw264.7 cell line for 24 hours. After incubation, the supernatant was taken. 50 μL of the supernatant was transferred to a TNF-α antibody-coated 96 well plate, and 50 μL of standard diluents buffer and biotinylated anti-TNF-α solution were added thereto, and then incubated at room temperature for 90 minutes. After incubation, washing was performed four times using wash buffer, and then 100 μL of steptavidin-HRP was added and reacted at room temperature for 30 minutes. After washing four times, 100 μL of stabilized chromogen was added to each well, followed by shading and reaction at room temperature for 30 minutes. 100 μL of stop solution was added to each well, and measured at 450 nm using an ELISA-reader (Bio-Rad Laboratories Inc.) within 30 minutes.
3) 유익균을 이용한 발효 홍삼액에 의한 대식세포의 NO 및 TNF -α 분비확인 3) secretion of NO and TNF -α of macrophages by fermented red ginseng using yuikgyun OK
본 발명에서의 유익균 발효홍삼에 의한 machrophage의 활성평가를 위해 NO 및 TNF-α assay를 실시하였다. 감염된 미생물의 방어를 위해 대식세포가 effector function을 갖기 위해서는 NO가 중요하다고 알려져 있다. 따라서 발효되지 않은 홍삼과 본 발명의 발효 홍삼액을 비교하여 대식세포의 활성화 단계에 따라 NO 분비의 발현을 확인해 보았고, 또한 본 발명의 발효 홍삼액에 의한 대식세포의 TNF-α의 분비에 어떠한 영향을 미치는지 확인해 보았으며 이를 도3 및 도4에 도시하였다.In order to evaluate the activity of machrophage by beneficial bacteria fermented red ginseng, NO and TNF-α assays were performed. NO is known to be important for macrophages to have an effector function for the defense of infected microorganisms. Therefore, by comparing the fermented red ginseng solution of the present invention and the fermented red ginseng solution of the present invention, the expression of NO secretion was confirmed according to the activation stage of the macrophages, and also what effect was made on the secretion of TNF-α of macrophages by the fermented red ginseng solution of the present invention. This was confirmed and shown in FIGS. 3 and 4.
도3을 참조하면 본 발명의 유익균을 이용한 발효 홍삼액을 대식세포에 처리하자 100 μg/mL의 농도에서부터 현저히 그 효과가 나타나며 NO의 분비는 농도 의존적으로 증가함을 볼 수 있다. Referring to Figure 3, when the fermented red ginseng solution using the beneficial bacteria of the present invention to the macrophages, the effect is remarkable from the concentration of 100 μg / mL and NO secretion can be seen to increase in a concentration-dependent manner.
감염된 미생물의 방어를 위해 대식세포가 분비하는 대표적인 사이토카인으로 TNF-α가 알려져 있다. 따라서 유익균 발효 홍삼 의한 대식세포의 TNF-α의 분비에 어떠한 영향을 미치는지 확인해 본 결과를 도5에서 도시하였으며, TNF-α의 분비는 저농도부터 농도유의적으로 증가하는 것을 볼 수 있다.TNF-α is known as a typical cytokine secreted by macrophages for the defense of infected microorganisms. Therefore, the results of confirming the effect on the secretion of TNF-α of macrophages by beneficial bacteria fermented red ginseng are shown in Figure 5, the secretion of TNF-α can be seen to increase significantly from low concentration.
상기 도3과 도4를 참조하면 본 발명에 따른 발효 홍삼액에 의해 NO 및 TNF-α의 생산이 증가한 것으로 볼 때 상기 발효 홍삼액이 종래의 홍삼보다 macrophage인 Raw 264.7 세포를 활성화시키는 것으로 사료된다. 3 and 4, the production of NO and TNF-α by the fermented red ginseng liquid according to the present invention is believed to activate Raw 264.7 cells, which are macrophage than conventional red ginseng.
따라서 본 발명의 유익균을 이용한 발효 홍삼액은 약품, 식품, 건강식품, 화장품, 비료, 환경개선제 등의 원료로 제공할 수 있으며, 또한 환, 과립, 분말, 타블렛 캡슐 액상 농축액 등의 기타 제형으로 가공하여 제공할 수도 있어 다양한 응용이 가능할 수 있다.Therefore, fermented red ginseng liquid using the beneficial bacteria of the present invention can be provided as a raw material of medicines, foods, health foods, cosmetics, fertilizers, environmental improvement agents, and also processed into other formulations such as pills, granules, powders, tablet capsule liquid concentrates, etc. It may also provide a variety of applications.
Claims (7)
상기 유익균 발효액을 효모 및 김치유산균과 혼합하여 설탕 또는 당밀과 함께 발효함으로써, 2단 발효 혼합액을 제조하는 단계; 및
가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 설탕 또는 당밀과 함께 발효기에 넣고 교반하여 3차 발효하는 단계;를 포함하는 발효 홍삼액의 제조방법 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus paracasei, Lactobacilus plantarum, Lactobacilus rhamnosus, Lactobacilus reuteri, Bifidobaterium bifidum, Bifidobaterium breve fermentation, and bifidobatertococcus fermentation. Preparing a beneficial bacterial fermentation broth;
Preparing a two-stage fermentation mixture by mixing the beneficial bacteria fermentation broth with yeast and kimchi lactic acid bacteria and fermenting them with sugar or molasses; And
Method of producing a fermented red ginseng liquid comprising the step of mixing the red ginseng powder and autoclaved sterilized mixture and the two-stage fermentation mixture into a fermentor with sugar or molasses and stirred
상기 유익균 발효액을 제조하는 단계는 Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum 및 Bifidobaterium bifidum을 동량비로 포함하는 유산균을 정제수 및 당밀과 혼합하고 교반하여 35 - 45℃에서 12시간 - 2일간 발효하는 것을 특징으로 하는 발효 홍삼액의 제조방법 The method of claim 1,
The step of preparing the beneficial bacterium fermentation broth is mixed with purified water and molasses with lactic acid bacteria containing Lactobacilus acidophilus, Lactobacilus bulgaricus, Lactobacilus casei, Lactobacilus fermentum, Lactobacilus plantarum and Bifidobaterium bifidum in the same ratio and stirred at 35-45 ° C. for 12 hours-2 days. Method for producing fermented red ginseng liquid, characterized in that the fermentation
상기 유익균 발효액을 제조하는 단계는
오미자, 구기자, 복분자, 토사자, 사상자, 홍경천, 유근피, 맥아, 백출, 산사, 감초, 가시오가피, 스피루리나, 클로렐라에서 선택되는 어느 하나 이상의 건조 재료를 0.1 내지 5wt%의 함량을 추가로 혼합하는 것을 특징으로 하는, 발효 홍삼액의 제조방법 The method of claim 1,
Preparing the beneficial bacteria fermentation broth is
Omija, wolfberry, Bokbunja, earth and sand, casualties, Hong Kyungcheon, Yu Geunpi, malt, baekryeul, hawthorn, licorice, thorny gopi, spirulina, chlorella any one or more dry ingredients selected from characterized in that the additional content of 0.1 to 5wt% Method of producing fermented red ginseng liquid
상기 2단 발효 혼합액을 제조하는 단계는
효모로서 브루어스이스트 파우더와 김치유산균을 동량비로 혼합하여 상기 유익균 발효액에 설탕 또는 당밀과 함께 혼합하고 교반하여 35 - 45℃에서 1 - 3일간 발효하는 것을 특징으로 하는 발효 홍삼액의 제조방법 The method of claim 1,
Preparing the two-stage fermentation mixture
Brewer's yeast powder and kimchi lactic acid bacteria as yeast, mixed with sugar or molasses in the beneficial bacteria fermentation broth and stirred and fermented for 1 to 3 days at 35-45 ℃
상기 가압살균 처리한 홍삼분말과 상기 2단 발효 혼합액을 혼합하여 3차 발효하는 단계는 상기 홍삼분말을 설탕 또는 당밀과 함께 상기 2단 발효 혼합액에 혼합하여 발효기에 넣고 25 - 35℃에서 3 - 5일간 발효하는 것을 특징으로 하는, 발효 홍삼액의 제조방법 The method of claim 1,
The third step of the fermentation by mixing the red sterilized red ginseng powder and the two-stage fermentation broth mixed with the sugar or molasses into the two-stage fermentation broth mixed into a fermentation broth and put into a fermentor at 25-35 ℃ Method for producing fermented red ginseng liquid, characterized in that fermentation daily
상기 가압 살균처리된 홍삼 분말은,
인삼을 세척하여 절단 후 건조하여 원료삼을 발효기에 넣고 90 - 100 ℃에서 30시간 유지하는 1차 증숙단계;
1차 증숙단계를 거친 후 온도를 95℃에서 30 - 40 분정도 유지하는 2차 증숙단계;
2차 증숙단계를 거치고 60 - 80℃에서 4시간 유지하는 3차 증숙단계;
3차증숙후 건조한 삼을 Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactobacillus plantarum 중에서 선택된 하나이상의 유익균을 넣고 30 - 40℃에서 2 - 5일 발효하는 단계; 및
상기 발효 후 온도를 85 - 95 ℃에서 20 - 30분 정도 증삼하고 이후에 -20 내지 -30 ℃에서 5 - 10 시간 삼을 냉건조 하는 단계;로부터 얻어지는 발효 홍삼 분말인 것을 특징으로 하는 발효 홍삼액의 제조방법 The method of claim 1,
The pressure sterilized red ginseng powder,
Washing, cutting and drying ginseng to dry and put the raw ginseng into the fermenter in the first steaming step for 30 hours at 90-100 ℃;
A second steaming step of maintaining the temperature at 95 ° C. for 30-40 minutes after the first steaming step;
3rd steaming stage which goes through a 2nd steaming stage and maintains for 4 hours at 60-80 degreeC;
Fermenting dried ginseng at least one beneficial bacterium selected from Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, and Lactobacillus plantarum after fermentation for 2-5 days at 30-40 ° C .; And
The fermented red ginseng liquid, characterized in that the fermented red ginseng powder obtained from; Manufacturing method
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| KR102436045B1 (en) * | 2020-05-19 | 2022-08-26 | 주식회사 동진제약 | Fermented black ginseng composition prepared using yeast fermentation broth containing medicinal herbs and minerals and manufacturing method thereof |
| KR102436041B1 (en) * | 2020-05-19 | 2022-08-26 | 주식회사 동진제약 | Fermented red ginseng composition prepared using yeast fermentation broth containing medicinal herbs and minerals and manufacturing method thereof |
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| CN114190546A (en) * | 2021-11-24 | 2022-03-18 | 重庆万源佳药业有限公司 | Microecological extract capable of improving immunity and preparation method thereof |
| KR102641387B1 (en) * | 2023-10-13 | 2024-02-28 | 주식회사 미산 | Cosmetic composition containing plant extracts having skin moisturizing Effect, a preparation method thereof |
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