KR101375347B1 - The method for manufacuting red ginseng drink with medicinal herb, and the red ginseng drink made by the method - Google Patents

Abstract

The present invention relates to a production method of red ginseng and medical herb drink and the red ginseng drink produced by the method, and more specifically: to a production method of red ginseng and medical herb drink which comprises a step of extracting red ginseng, a step of filtering the red ginseng extract obtained from the extraction step, a step of increasing the contents of solid parts inside the red ginseng filtrate obtained from the filtration step, a step of adding modified starch based on the solid part content of the red ginseng, a step of producing an immunity composite, and a step of mixing the red ginseng extract with reduced bitter taste produced from the modified starch addition step, concentrate obtained by using the extract, and the immunity composite; and the red ginseng drink produced by the method. [Reference numerals] (S10) Extract red ginseng; (S20) Filter the red ginseng; (S30) Increase the contents of solid parts inside the red ginseng filtrate; (S40) Add modified starch; (S50) Produce an immunity composite; (S60) Mix the red ginseng extract or concentrate with an immunity composite

Description

Method of manufacturing red ginseng herbal beverages and red ginseng beverages prepared by the above method {THE METHOD FOR MANUFACUTING RED GINSENG DRINK WITH MEDICINAL HERB, AND THE RED GINSENG DRINK MADE BY THE METHOD}

The present invention relates to a method for producing red ginseng herbal beverages and red ginseng herbal beverages prepared by the method, extracting red ginseng; Filtering the red ginseng extract extracted in the extracting step; Enhancing the solids content of the red ginseng filtrate filtered in the filtration step; Adding modified starch based on the red ginseng solid content weight; Preparing an immunocomplex; And a step of mixing the bitter taste red ginseng extract prepared in the modified starch addition step or a concentrate prepared using the extract and an immunocomposite, the method of producing a red ginseng herb drink It relates to a red ginseng herb drink prepared as.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention, by adding modified starch to red ginseng, reducing the bitter taste and aroma unique to red ginseng than when starch is added to red ginseng It has the effect of enhancing flavor and palatability.

The method of manufacturing red ginseng herbal beverage according to the present invention and the red ginseng herbal beverage prepared by the above method have the effect of lowering the production of precipitates by adding modified starch to red ginseng and adding starch to red ginseng.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention has a technical feature that the modified starch added amount of modified starch at 0.5 to 3 times by weight of red ginseng solid content.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention has the effect of enhancing the functionality of ginsenoside by enhancing the content of red ginseng solid content.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared according to the present invention, when administered to RAW 264.7 cells of 5 × 10 ⁴ cells / well, the concentration of the immune complex 25 ~ 400 ug / It has the technical characteristics set in ml.

In addition, the preparation method of the red ginseng herb drink according to the present invention and the red ginseng herb drink prepared by the method, the effect is not cytotoxic, the effect of promoting No (Nitric oxide) production, the effect of promoting Jiyoye cell proliferation, total poly Phenol and total flavonoid content have enhanced efficacy.

'Health' refers to a state in which there is no abnormality in the body, that is, no disease or injury, and 'immunity' refers to a mechanism for physiologically recognizing and excluding physiologically recognized foreign and endogenous foreign bodies in humans and animals. It is called. A high immunity does not usually lead to disease, and even if you get sick, your recovery is fast. It is obvious that maintaining this healthy state and lengthening the life span by getting older. Therefore, immunity is directly linked to human health and longevity. In order to maintain health and extend life span, immunity management is essential.

There is a way to boost the immune system, such as Chimodulin, Bronchocobsum, is taking immunosuppressive drugs. The immunomodulatory agent contains calf thymus or purified bacterial body. The mechanism of action of the immunostimulating agent containing the purified bacteria is to train the immune system by administering the weakened bacterium to the body, and the action mechanism of the immunosuppressive agent containing the calf's thymus gland replenishes the T cell by ingesting the calf's thymus gland . However, immunostimulators are very ineffective and have side effects such as decreased appetite. Therefore, the immune boosting effect is excellent, there is a need to discover and develop a substance derived from nature without side effects.

Red ginseng is a perennial plant belonging to the genus Ginseng species of Panax ginseng. ginseng C) refers to steamed, dried or steamed using steam or other means.

Red ginseng contains a bitter pharmacologically active ingredient ginsenoside (ginsenoside), ginsenosides have a variety of efficacy, and is widely known to help enhance the immune system and strengthen the function. In support of this, Dr. Arzalan Karazmi and his colleagues at the Danish National Hospital have published an experiment showing that ginseng improves immune function in humans. Therefore, red ginseng can exert an effect on immune promotion.

Red ginseng may be used without processing, but in most cases, the red ginseng extract may be separated into a liquid phase part and a solid content part during extraction. Solids refers to the solid component of the extract and liquid refers to the liquid component.

The bitter taste of solids causes red ginseng's preference to decrease, and the lower the age group, the higher the preference for flavor than food's nutrition. Therefore, various techniques have been developed to reduce the bitter taste.

However, most red ginseng foods are manufactured using methods that reduce bitter taste, containing less red ginseng solid content, and more ingredients such as sweet fruits and more additives such as sugars and sweeteners. The content of the side is also inevitably reduced, so the functionality of ginsenosides is also significantly weak.

Therefore, while reducing the bitter taste of red ginseng food, it is necessary to find a technology that increases the content of red ginseng solid content to enhance the functionality of ginsenosides in the red ginseng food.

On the other hand, starch is a polysaccharide produced by condensation of D-glucose (glucose) and is present in plants containing chlorophyll.

Starch particles are not soluble in water below 60 ℃, and when heated to a temperature above it absorbs water and expands to cause gelatinisation.Continuous heating of starch destroys the structure of the particles and A so-called gelation phenomenon occurs, in which a paste is produced.

Starches with these characteristics are used in various ways to enhance the flavor and texture of food in the food industry. For example, when starch is added to a food having original bitter taste, the starch is used to reduce bitter taste as a principle of enveloping the molecule that gives a bitter taste by gelatinizing and gelling.

However, starch has a disadvantage in that viscosity increases as gelatinization progresses but viscosity is low.

Accordingly, modified starches have been developed in which the structure and physical properties of starch are changed by methods such as enzymatic, physical and chemical processing in order to enhance the ease of use and variety of uses.

The modified starch is acid starch, acid starch, ester starch, ether starch, α starch, soluble starch, dextrin, crosslinked starch, acid modified starch, oxidized starch. , Starch derivatives, graft starch, spherical fine grain starch, absorbent starch for low viscosity cold water.

Denatured starch is more useful than starch and has various functions. In particular, modified starch has a higher viscosity than gelatinization when starch is advanced, and high viscosity safety.

Accordingly, the present applicant sets the amount of modified starch to 0.5 to 3 times the weight of red ginseng solids, and increases the effect of reducing the bitter taste than when adding modified starch based on the total weight of red ginseng extract, red ginseng herb. It was determined that the beverage preparation method and the red ginseng herbal beverage prepared by the above method can be provided.

In addition, it was determined that the red ginseng herb drink prepared by the method and the method for preparing the red ginseng herb drink, which enhanced the functionality of ginsenoside by enhancing the content of red ginseng solid content added.

In addition, it is characterized by the addition of an immunocomposite, the effect of promoting cytotoxicity (No (Nitric oxide)) production, the effect of promoting Jiyoye cell proliferation, the total polyphenol and total flavonoid content enhanced efficacy, The present invention was determined to provide a method for preparing a red ginseng herbal beverage and a red ginseng herbal beverage prepared by the above method.

The red ginseng herbal beverage according to the present invention uses peony, gyeji, licorice, ginger, jujube and black syrup to enhance immune function, which will be briefly described below.

Paeonia lactiflora ) belongs to the buttercup family and is distributed in Korea, Mongolia and Siberia. It is 40 ~ 50 cm in height. Its roots are thick and fleshy. Its bottom is covered with scaly leaves. It is split into several branches, thin and long and pointed cylindrical shape thick and long. Leaves and stems have no hairs. Leaves are alternate phyllotaxis and alternate phyllotaxis, and the lower part is a compound leaf with three small leaves. The veins and petiole are red. The leaf on the upper part is a leaf or a leaf which is simple in shape and has three small leaves. The surface of the leaf is glossy, the back is light green and the edge is flat. Flowers bloom one at the end of main stem and bloom in June. There are several operations and three or four ovaries. When the fruit is ripened, the inside becomes red, less grown red seed and mature black seed appear.

Peony roots are effective in analgesic, cramping, gynecological, high blood pressure, encephalitis, leukemia, gout, rheumatism.

The lock Belonging to the camphor family Cinnamomum cassia ) sprigs . The country of origin of the broiler tree is China, and it lives in China, Sri Lanka and Indochina, and it is cultivated in Jeju in Korea. It grows up to 8 m in height. The small branch is green and has no hairs. Leaves are alternate phyllotaxis or opposite phyllotaxis, about 10 cm long, ovate long oval. The front face of the leaf is dark green and glossy, and the back side is indigo or white, with fine hairs. The flowers bloom in June and bloom in light yellowish green. Fruits ripen black in December.

The stomach opens the pores of the skin at the initial cold, sweating, and relieves pain in the shoulders and back, and pain in the limbs. It also promotes blood circulation and cures ovarian failure. Other pharmacological actions include antibacterial and diuretic.

Licorice ( Glycyrrhiza uralensis ) belongs to the legumes and is distributed in Siberia, Iran, Afghanistan, Pakistan, and Gansu, Xinjiang, and Mongolia. The height is 30 to 80 cm, and the base is ligneous and has many branches. Young stems have hairs. The roots extend deeper into the rectus, and the phallus extends sideways. Leaves are alternate phyllotaxis, and petiole has cilia. The flowers bloom in purple, white and yellow, and the diameter of the flower is 1.0 ~ 2.4 cm. Licorice crust is reddish brown or dark brown with vertical wrinkles and occasionally shrubs, buds and scales. The outer skin of the peeled licorice is pale yellow and fibrous.

Licorice harmonizes the toxicity of all medicines so that they are effective, improve blood circulation, and strengthen muscle and bone components. It is effective for hepatitis, urticaria, dermatitis, eczema, peptic ulcer, etc. Other pharmacological actions include Jinhae genome, muscle relaxation, diuretic, anti-inflammation, and detoxification.

Ginger ( Zingiber officinale ) belongs to the family Ginger and is native to Southeast Asia. It is distributed in East Asia, India and Malaysia. In Korea, it is cultivated mainly in Jeonbuk and Chungnam. At the root of the ginger, the fake stem made of leaf sheath grows at each node and its height reaches 30 ~ 50 cm. Leaves are alternate phyllotaxis. It does not bloom in Korea, but blooms in August in the tropics. Rootstocks are used for edible and medicinal purposes.

Ginger is effective for chills, fever, headache, vomiting, seawater and phlegm from colds, and it is also effective for stomachache, diarrhea and stomachache caused by food poisoning. Other pharmacological actions include gastric juice secretion and digestion, cardiac excitability, blood circulation, and antibacterial activity.

Jujube belongs to the sea buckthorn ( Zizyphus) It is the fruit of jujuba ). It is distributed in Korea, China, southern Europe and Japan. It grows up to 7 ~ 8m in height, and the bark is gray brown. The young branches come out from one place and have a little hair at the end of the branch. Leaves are alternate phyllotaxis and ovate. The veins are clear and there are sawtooths on the edges. Flowers bloom in light green and bloom in June-July. Petals are smaller than calyx pieces, each 5 pieces. The fruit is oval-shaped nucleus with 2 ~ 3cm in length, ripened in green or reddish brown in September-October.

Jujube is raw or dried for edible and medicinal purposes. Diuretic, tonic, palliative.

Black sugar syrup is made of glutinous rice. After cooling, the mixture is mixed with malt powder. After a certain period of time, when the clear water and sediment are separated, the precipitate is separated to make amber light. It promotes energy, promotes blood circulation, and provides moisture to the lungs. It also has an effect on cough, skin disease, and hemoptysis.

Looking at the prior art related to the present invention, Korean Patent Publication No. 10-1058422 discloses a herbal health supplement using red ginseng, dextrin and other herbs.

The prior art uses red ginseng and dextrin, and is similar to the present invention in that it is described with respect to the efficacy of activating the immune function of the human body, but the present invention reduces the bitter taste of red ginseng as well as included in the red ginseng solid content In order to enhance the functionality, modified starch is added to the solids weight, and there is a remarkable difference in the fact that the efficacy of the immunocomposite for the enhancement of immunity has been experimentally demonstrated.

Patent Application Publication No. 10-1058422 (August 16, 2011)

 An object of the present invention, the step of extracting red ginseng; Filtering the red ginseng extract extracted in the extracting step; Enhancing the solids content of the red ginseng filtrate filtered in the filtration step; Adding modified starch based on the red ginseng solid content weight; Preparing an immunocomplex; And a method of preparing a red ginseng herb drink, comprising the step of mixing the bitter taste red ginseng extract prepared in the modified starch addition step or the concentrate prepared using the extract and an immunocomplex. It is to provide a red ginseng herbal beverage prepared by the above method.

An object of the present invention, by adding modified starch to red ginseng, and reducing the bitter taste and aroma unique to red ginseng more effectively than when adding starch to red ginseng, red ginseng herbal beverages having the effect of enhancing the flavor and palatability of red ginseng, And to provide a red ginseng herbal beverage prepared by the above method.

It is an object of the present invention to provide a red ginseng herbal beverage prepared by the method and a red ginseng herbal beverage prepared by the method, by adding modified starch to red ginseng, and having a lower effect of producing precipitates than when starch is added to red ginseng. Is in.

It is an object of the present invention to provide a method for preparing a red ginseng herb drink and a red ginseng herb drink prepared by the method, which has the technical characteristics of setting the amount of modified starch to 0.5 to 3 times by weight of red ginseng solids when the modified starch is added. It is in

It is an object of the present invention to provide a method for preparing red ginseng herbal beverages and red ginseng herbal beverages prepared by the above method, which have the effect of enhancing the functionality of ginsenosides by enhancing the content of red ginseng solids.

An object of the present invention, the method of producing a red ginseng herb drink having the technical characteristics of setting the concentration of the immune complex to 25 ~ 400 ug / ml as a reference when administered to RAW 264.7 cells of 5 × 10 ⁴ cells / well And to provide a red ginseng herbal beverage prepared by the above method.

An object of the present invention is to prepare a red ginseng herb drink, which has the effect of not having cytotoxicity, the effect of promoting the production of nitric oxide, the effect of promoting the growth of Jiyoye cells, and the enhanced effect of the total polyphenol and the total flavonoid content. To provide a method and a red ginseng herbal beverage prepared by the method.

In order to achieve the above object, the present invention comprises the steps of extracting red ginseng; Filtering the red ginseng extract extracted in the extracting step; Enhancing the solids content of the red ginseng filtrate filtered in the filtration step; Adding modified starch based on the red ginseng solid content weight; Preparing an immunocomplex; And a method of preparing a red ginseng herb drink, comprising the step of mixing the bitter taste red ginseng extract prepared in the modified starch addition step or the concentrate prepared using the extract and an immunocomplex. By providing a red ginseng herbal beverage prepared by the above method, it is intended to solve the technical problem.

The present invention, by adding modified starch to red ginseng, and reducing the bitter taste and aroma unique to red ginseng more effectively than when added starch to red ginseng, red ginseng herbal beverages manufacturing method and the effect of enhancing the flavor and palatability of red ginseng and the above By providing a red ginseng herbal beverage prepared by the method to solve the technical problem.

The present invention provides a method for preparing a red ginseng herb drink and a red ginseng herb drink prepared by the method, wherein the modified starch is added to the red ginseng, and the sediment yield is lower than that of the red ginseng. To solve.

The present invention has a technical feature of setting the addition amount of modified starch at 0.5 to 3 times the weight of red ginseng solid weight when the modified starch is added, and by providing a method for preparing a red ginseng herbal beverage and a red ginseng herbal beverage prepared by the above method I want to solve the problem.

The present invention is to solve the technical problem by providing a method for preparing a red ginseng herbal beverage and red ginseng herbal beverage prepared by the above method, which has the effect of enhancing the functionality of ginsenoside by enhancing the content of red ginseng solid content.

The present invention has a technical feature of setting the concentration of the immunocomplex to 25 ~ 400 ug / ml as a reference when administered to RAW 264.7 cells of 5 × 10 ⁴ cells / well, the method for producing a red ginseng herbal beverage By providing a red ginseng herbal beverage prepared by the method to solve the technical problem.

The present invention, the method of producing a red ginseng herb drink having the effect of no cytotoxicity, the effect of promoting the production of (Nitric oxide), the effect of promoting Jiyoye cell proliferation, the enhanced effect of the total polyphenol and total flavonoid content and It is intended to solve the technical problem by providing a red ginseng herbal beverage prepared by the above method.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention, by adding modified starch to red ginseng, reducing the bitter taste and aroma unique to red ginseng than when starch is added to red ginseng It has the effect of enhancing flavor and palatability.

The method of manufacturing red ginseng herbal beverage according to the present invention and the red ginseng herbal beverage prepared by the above method have the effect of lowering the production of precipitates by adding modified starch to red ginseng and adding starch to red ginseng.

Red ginseng herbal beverage preparation method and red ginseng herbal beverage prepared by the method according to the present invention has the effect of enhancing the functionality of ginsenoside by enhancing the content of red ginseng solid content.

In addition, the preparation method of the red ginseng herb drink according to the present invention and the red ginseng herb drink prepared by the method have no cytotoxic effect, an effect of promoting No (Nitric oxide) production, an effect of promoting Jiyoye cell proliferation, total polyphenols And total flavonoid content has enhanced efficacy.

1 is a flow chart of a method for preparing an immuno-promoting red ginseng drink with reduced bitter taste.
FIG. 2 is a flow chart of a method of making an immunocomposite described in the steps of preparing an immunocomplex of FIG. 1.
3 is a graph showing the absorbance standard curve at 540 nm prepared using NaNO ₃ .
4 is a graph showing the results of measuring the amount of NO produced when the immunocomposite was treated in RAW 264.7 cells.
5 is a graph showing the results of measuring the amount of NO produced when red ginseng concentrate was treated in RAW 264.7 cells.
Figure 6 is a graph showing the results of measuring the amount of NO produced when the ginseng composition prepared by mixing the immune complex and red ginseng concentrate treated RAW 264.7 cells.
7 is a graph showing a standard curve of the total polyphenol content prepared using gallic acid.
8 is a graph showing a standard curve of the total flavonoid content prepared using quercetin.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Example  1. Preparation of Red Ginseng Herbal Beverage

1. Red Ginseng Extraction Step ( S10 )

Red ginseng is prepared, washed and extracted.

As the extraction method, various extraction methods such as solvent extraction, steam distillation, carbon dioxide supercritical extraction, steam distillation, microwave process extraction, percolation extraction, etc. may be used, and various methods may be used according to design conditions. Extraction times may also vary.

Extraction solvents may also be used a variety of solvents. Extractable solvents include water, ethanol, methanol, fatty oils, glycerine, horse oil, flophylene glycol, ethers, chloroform, petroleum ether, hexane, benzene, methylene chloride, ethyl acetate, acetone, butanol, isopropanol and the like.

2. Red ginseng extract filtration step (S 20 )

Filter the red ginseng extract. Types of filtration methods include sedimentation, membrane separation, centrifugation, fractional distillation, partitioning, chromatography, and the like, and various methods may be used. Filtration time can also vary.

3. Red ginseng Filtrate  Solid content enhancement step ( S30 )

Maintain or enhance the solids content of the red ginseng filtrate. Preferably the solid content is at least 1.5%.

When the solid content is enhanced, an extraction method, a repeated extraction method, a concentration method, and the like may be used.

Types of concentration methods include evaporative concentration, freeze concentration, membrane concentration, dry concentration, and the like, and various methods may be used. Concentration time may also vary.

It is also possible to use a method that alternates extraction and concentration.

Here, the filtration process may be performed after the solid content enhancement process is preceded.

The solid content enhancement step of the red ginseng filtrate was performed to enhance the solids content to enhance the functionality of ginsenosides.

4) adding modified starch based on the weight of red ginseng solids ( S40 )

A modified starch is added to the red ginseng extract or concentrate with enhanced solid content to prepare a bitter taste red ginseng extract or concentrate. The modified starch is acid starch, acid starch, ester starch, ether starch, α starch, soluble starch, dextrin, crosslinked starch, acid modified starch, oxidized starch. , Starch derivatives, graft starch, spherical fine grain starch, absorbent starch for low viscosity cold water and the like can be variously selected.

The amount of modified starch may also vary depending on the design conditions. Preferably, 0.5 to 3 times the weight of red ginseng solids is added.

Depending on the design conditions, a step of adding modified starch to the red ginseng extract or concentrate and then stirring may be additionally performed. Kinds of agitators include propeller type, orr type, turbine type, spiral type, and the like, and can be variously selected. Stirring time can also vary.

The step of adding modified starch on the basis of the weight of the red ginseng solid content described above was performed to more effectively reduce the bitter taste of the red ginseng.

4. Immune Complex Production Steps ( S50 )

The immunocomposite is a mixed concentrate prepared by the process of concentrating black syrup, peony, chejiji, licorice, ginger and jujube.

1) black syrup, peony, cheji, licorice, ginger and jujube extraction step (S51)

 Black syrup, peony, cheji, licorice, ginger and jujube are washed and then extracted. At the time of extraction, each material may be extracted and then mixed, or each material may be mixed and then extracted.

The extraction method is carried out in the same manner as the extraction of red ginseng.

2) concentration of black syrup, peony, cinnamon, licorice, ginger and jujube extract (S52)

Concentrate the extracts of black syrup, peony, cinnamon, licorice, ginger and jujube. At the time of concentration, each extract may be concentrated and then mixed, or each extract may be mixed and then concentrated.

Various methods such as evaporation concentration and drying concentration can be used for the concentration method. Various drying methods such as a positive drying method, a negative drying method, a freeze drying method and a hot air drying method can be used for the drying method.

In addition, depending on the design conditions, the process of filtration, reflux extraction and grinding may be additionally carried out before and after the concentration of black syrup, peony, cauliflower, licorice, ginger and jujube extract, respectively.

5. Reduce bitter taste red ginseng extract or Concentrate  And mixing the immunocomplex ( S60 )

Red ginseng extracting step (S10); Red ginseng extract filtration step (S20); Solids content enhancement step of the red ginseng filtrate (S30); Red ginseng extract prepared by adding modified starch based on the weight of red ginseng solids (S40) or concentrate prepared using the extract, black syrup, peony, gyeji, licorice, ginger and jujube extraction step (S51) ; Black syrup, peony, gyeji, licorice, ginger and jujube extract are mixed using the immunocomplex prepared using the concentration step (S52).

At this time, the step of packing or sterilizing may be additionally performed. The material, physical properties and packing method of the packaging material may vary.

Sterilization method may also be variously selected, such as pasteurization, high temperature sterilization, infrared sterilization, ultraviolet sterilization, radiation sterilization.

The composition according to the present invention may be provided as a food composition, and each composition may be provided in various forms such as a functional beverage, a dietary supplement, tea, confectionary, etc. using a food acceptable agent.

In order for the composition according to the present invention to be used as a food composition, it may include components which are conventionally added during food production. Examples include proteins, fats, nutrients, seasonings and flavoring agents. As flavoring agents, natural flavoring agents (tauumatin, stevia extract (rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be used.

Formulations such as pills, granules, tablets, capsules and the like can be prepared using the compositions according to the invention, in which case additives may be added to prepare each formulation.

Reference Example  1. Sensory Evaluation of Red Ginseng Herbal Beverages (1)

1. Experimental Process

When running a process that reduces bitterness, In order to find out the difference of the extent to which bitter taste is reduced by the difference of manufacturing conditions, sensory evaluation was performed.

Twenty five researchers in the institute were selected as a panel, and the sensory evaluations of the bitter taste and aroma items of the comparative group 3 with different manufacturing conditions were performed.

Comparative group 3 (beverage added 2% starch based on 100% of red ginseng extract, drink added 2% dextrin based on 2% solids in red ginseng extract, and starch based on 2% solids in red ginseng extract Beverages added with 4%) were all prepared by the procedure of Example 1.

Using a five-point scale method, an evaluation method was developed in which the bitterness and aroma intensity weakened as the score approached five points.

2. Experimental results

[Table 1] is the beverage added 2% starch based on 100% of the total liquid and solid content of the red ginseng extract, the beverage added 2% dextrin 4% based on the solid content 2% of the red ginseng extract and the solid content 2% of the red ginseng extract Table 4 shows the results of sensory evaluation comparing bitter taste and aroma of beverages containing 4% starch.

For convenience, each group was described as a beverage containing 2% added starch based on red ginseng extract, 4% added drink based on dextrin 4% based on red ginseng solid content, and 4% added starch based on 2% red ginseng solid content.

Evaluation items sample Red Ginseng Extract
100% standard
2% starch beverage Red ginseng solid
2% standard
Dextrin 4% added drink Red ginseng solid
2% standard
4% starch beverage Bitter Taste 2.87 ± 0.94 3.52 ± 1.23 3.24 ± 0.89 Incense preference 2.59 ± 1.31 3.31 ± 0.98 2.99 ± 1.04

In the bitterness category, the most preferred beverage was 3.52 ± 1.23 with 2% of red ginseng solid content and 2% with starch 2% based on 100% red ginseng extract and 2.87 ± 0.94.

In the fragrance category, beverages containing 3% dextrin based on 2% red ginseng solids were the highest with 3.31 ± 0.98, and beverages containing 2% starch based on 100% red ginseng extract showed the lowest with 2.59 ± 1.31.

In summary, the preference of the 2% dextrin 4% drink based on red ginseng solid content was the highest in the bitterness and aroma, and the lowest in the beverage containing 2% starch based on 100% red ginseng extract.

Thus, by adjusting the amount of starch according to the weight of red ginseng solids rather than the weight of the red ginseng extract, the bitter taste and aroma unique to red ginseng can be removed more effectively. The conclusion can be drawn.

Reference Example  2. Sensory Evaluation of Red Ginseng Herbal Beverages (2)

1. Experimental Process

When starch was added, sensory evaluation was carried out to determine the difference in the degree of formation of precipitates according to the difference in the preparation conditions.

Twenty-five researchers in the institute were selected as panels, and the sensory evaluation of the sediment formation items of the three groups of the comparison group, which differed in the manufacturing conditions, was performed.

Comparative group 3 (beverage added 2% starch based on 100% of red ginseng extract, drink added 2% dextrin based on 2% solids in red ginseng extract, and starch based on 2% solids in red ginseng extract Beverages added with 4%) were all prepared by the procedure of Example 1.

The five-point scale method was used to evaluate the sediment formation as the score nears five points.

2. Experimental results

[Table 2] below is the beverage added 2% starch based on 100% of the total liquid and solid content of the red ginseng extract, the beverage added 4% dextrin based on 2% solids of red ginseng extract and the solid content 2% of red ginseng extract Table 4 shows the results of sensory evaluation comparing the sediment formation of beverages containing 4% starch.

For convenience, each group was described as a beverage containing 2% added starch based on red ginseng extract, 4% added drink based on dextrin 4% based on red ginseng solid content, and 4% added starch based on 2% red ginseng solid content.

Evaluation items sample Red Ginseng Extract
100% standard
2% starch beverage Red ginseng solid
2% standard
Dextrin 4% added drink Red ginseng solid
2% standard
4% starch beverage Sediment formation 3.72 ± 1.33 2.89 ± 0.89 3.11 ± 0.91

In the sediment production category, the highest sediment formation rate was 3.72 ± 1.33 for beverages containing 2% of red ginseng extract, and the lowest sediment formation rate of 2.89 ± 0.89 for beverages containing 4% of dextrin based on 2% red ginseng solid content.

In summary, beverages containing 2% of red ginseng extract and starch added 2% had the highest sediment formation, and those containing 2% of red ginseng solid content of 2% dextrin showed the lowest precipitates.

As a result, when the amount of starch is adjusted according to the weight of red ginseng solids rather than the weight of red ginseng extract, it is possible to more effectively reduce the generation of precipitates, and when the modified starch is added than starch, it is possible to more effectively reduce the formation of precipitates. The conclusion can be drawn.

Experimental Example  1. Measurement of cytotoxicity of immunocomplexes

1. Experimental Process

To measure the cytotoxicity of the immunocomposites, RAW 264.7 cells were cultured and used in the experiment. RAW cells are cell lines stabilized to grow and differentiate in medium containing appropriate serum, and are extracted from rat and experimental animals such as Rat and Mouse. RAW 264.7 cells belonging to RAW cells are a macrophage cell line in Mouse.

The medium used for cell culture was DMEM (high glucose) medium supplemented with 10% FBS, penicillin (10, 000 IU / ml) and streptomycin (10, 000 g / ml) and subcultured every 4 days.

In addition, the method of measuring the amount of antigen or antibody using an enzyme as a marker and a serum immune response is called ELISA (Emzyme-LinKed ImmunoSpecific Assay), and EZ- can be used to measure cytotoxicity using ELISA. Cytotoxicity was measured using cytox cell Viability Assay Kit. The cytotoxicity measurement procedure is as follows.

① Prepare 6 96-well plates, inject the medium into each plate, inoculate 100 uL of RAW 264.7 cells to 5 × 10 ⁴ cells / well, and then incubate in 4 ~ 6% CO _{2 ,} 37 incubator for 24 hours. Incubated. One of the six plates was set as a control and separated from the other plates.

② Incubate for 24 hours by adding 25 ug / ml, 50 ug / lm, 100 ug / ml, 200 ug / ml, 400 ug / ml to each of the five plates except the plate set as the control. After that, the red ginseng concentrate was incubated in the same process.

The immunocomposites and red ginseng concentrates prepared in the procedure described in Example 1 were used as samples.

③ The absorbance of the control plate and the experimental plate was measured at 450 nm using EZ-cytox cell viability assay kit, and then cytotoxicity was measured by comparing the OD of the control plate and the experimental plate. Cytotoxicity was calculated based on Equation 1 below.

2) Experimental results

Table 3 below shows the results of measuring the cytotoxicity of the RAW 264.7 cells by treating the immunocomplex and red ginseng concentrate by concentration.

0 (ug / ml)
(Control group) 25 (ug / ml) 50 (ug / ml) 100 (ug / ml) 200 (ug / ml) 400 (ug / ml) Immunocomplex 100.00
± 0.05 157.46
± 0.14 161.32
± 0.08 154.22
± 0.08 142.80
± 0.10 134.84
± 0.06 Red Ginseng Concentrate 100.00
± 0.08 167.32
± 0.07 163.47
± 0.09 160.97
± 0.16 164.99
± 0.11 172.80
± 0.17

(unit : %)

 The absorbance of the control group without any treatment was set at 100% and compared with the absorbance of the experimental group. The concentration of the treated immunocomplex was adjusted to 25 ug / ml, 50 ug / ml, 100 ug / ml, 200 ug / ml and 400 ug / ml to determine the cytotoxicity. The concentration of red ginseng concentrate was treated the same as the immunocomplex.

As a result, both the immunocomposite test group and the red ginseng concentrate test group had higher cytotoxicity than the control group. Among the experimental groups, the cytotoxicity of the 50 ug / ml treatment group was the highest at 161.32%, followed by 25 ug / ml, 100 ug / ml, 200 ug / ml, and 400 ug / ml. High. Cytotoxicity of 157.46% at 25 ug / ml, 154.22% at 100 ug / ml, 142.80% at 200 ug / ml, and 134.84% at 400 ug / ml.

This can lead to the conclusion that immunocomplexes are cytotoxic regardless of concentration.

Among the experimental groups of red ginseng concentrate, 400 ug / ml treatment showed the highest cytotoxicity of 172.80%, followed by 25 ug / ml, 200 ug / ml, 50 ug / ml, and 100 ug / ml. Was high. The survival rate of ug / ml was 167.32%, 200 ug / ml was 164.99%, 50 ug / ml was 163.47%, and 100 ug / ml was 160.97%.

This can lead to the conclusion that red ginseng concentrate is free of cytotoxicity regardless of concentration.

Experimental Example  2. Immune Complexes NO  Production measurement

1. Experimental Process

1) Determination of NO production of macrophages

Macrophage is a tissue cell differentiated from blood mononuclear cells, and plays a protective role in the inflammation reaction. Macrophages are involved in the maintenance of immune homeostasis, and during the inflammatory response, they produce nitric oxide (NO), tumor necrosis factor-α (TNF-α), and cytokines such as IL-6 (interleukin-6), which are important for early infection protection. Play a role.

One method for measuring the activity of macrophages is to quantitate the amount of NO (nitrogen monoxide) dissolved in the supernatant of cells in vitro. Quantification of the amount of NO is one of the important indirect functions of macrophages, which is indirectly related to phagocytosis. It is mainly used in conjunction with the MTT assay, and is often used to determine the initial optimal concentration of the immunologically active substance or to search for the initial active substance fraction.

NO, produced in macrophages, acts to kill external invading microorganisms and cancer cells, and acts as an oxidative mechanism on tissues damaged from infection. Therefore, it can be said that the amount of NO produced is proportional to the activity of macrophages.

As an index of NO production, NO ₂ ⁻ (nitrite), a stable NO oxide, was isolated from the mononuclear cell line RAW 264.7 cells and measured in the Griess reaction. The Griess reagent is prepared with a composition of 0.05 to 0.2% N-1-naphthyl-ethylendiamine / H ₂ O: 0.5 to 2% sulfanilamide / 4 to 6% H ₃ PO ₄ = 1: 1. The process of measuring NO production is as follows.

① RAW 264.7 cell tissue was ground with 50 mM potassium phosphate buffer containing EDTA (ethylenediamine tetra acetic acid).

② The ground RAW 264.7 cell tissue was centrifuged for 15 minutes at 4 ℃, 10,000 × g to prepare a supernatant.

③ The 96-well plate was divided into the immunocomplex experimental group and the red ginseng concentrate experimental group, and 100 L of supernatant centrifuged RAW 264.7 cells were injected into all plates.

④ Add 100 L of Griess reagent to the plate injected with supernatant and incubate for 10 minutes. Absorbance was measured at 540 nm with a microplate reader. The concentration of nitrite was calculated by comparing with the standard curve obtained using NaNO ₃ .

3 is a graph showing the absorbance standard curve at 540 nm prepared using NaNO ₃ .

④ After reacting RAW 264.7 cells with the immunocomposite for 24 hours, the cells were centrifuged at 2500 rpm for 5 minutes, and 50 ul of the supernatant was taken to measure the amount of NO.

2. Experimental results

4 shows the result of measuring the amount of NO produced when the immunocomposite was treated in RAW 264.7 cells.

5 is a result of measuring the amount of NO produced when the red ginseng concentrate was treated to RAW 264.7 cells.

6 is a result of measuring the amount of NO produced when the red ginseng composition mixed with the immunocomposite and red ginseng concentrate treated RAW 264.7 cells.

As a result, it was confirmed that the production of NO also increased significantly as the concentration of the immunocomplex was increased to 50 ug / ml, 100 ug / ml, 200 ug / ml, and 400 ug / ml. It was significantly higher than the NO production of this control.

At a concentration of 50 ug / ml ∽ 400 ug / ml of the immunocomplex, the production of NO increased to 5.63 uM ∽ 16.14 uM. It can be seen that immunocomplexes increase NO production in a concentration-dependent manner.

Red ginseng concentrate also significantly increased NO as the concentration was increased to 50 ug / ml, 100 ug / ml, 200 ug / ml, and 400 ug / ml. However, at 50 ug / ml concentration, NO production level was lower than that of the control group.

At a concentration of 50 ug / ml ∽ 400 ug / ml of red ginseng concentrate, NO production increased to 0.66 uM ∽ 1.78 uM. Red ginseng concentrate increases the production of NO in a concentration-dependent manner, but it can be seen that the production of NO is lower than the immune complex.

The ginseng composition prepared by mixing the immunocomposite and red ginseng concentrate differed in the amount of NO produced depending on the composition ratio of the immunocomposite and red ginseng concentrate. When the composition ratio of the immunocomposite and red ginseng concentrate was 0: 0, the NO production amount was the lowest as 0.82 uM, and when the composition ratio of the immunocomposite and red ginseng concentrate was 200: 200, the NO production amount was 16.01 uM.

That is, when the red ginseng concentrate was reacted together than when the immunocomposite was treated alone, it was confirmed that the amount of NO production was increased more specifically at some concentrations.

Treatment with 200 ug / ml of the immunocomplex alone produced 15.25 uM of NO. However, when 200 ug / ml of red ginseng concentrate and 100 ug / ml were treated together, 16.01 uM and 15.39 uM produced 5% NO. Increased by 1%. It can be seen that NO production is promoted by the immunocomplex as a whole.

Experimental Example  3. Immune Cells of Immune Complex Proliferative ability  Measure

1. Experimental Process

The immune cells used in the immune cell proliferation assay were Jurkat cells, one of T cells, and Jiyoye cells, one of B cells. Jurkat cells are a cell line of infinitely proliferating T lymphocytes, and Jiyoye cells are Burkitt lymphoma cells of the liver. All of them were distributed in Daejeon Biological Resource Center and used for experiments.

The medium used for cell culture was RPMI 1640 medium supplemented with 10% FBS, 1% penicillin or streptomycin, and subcultured every 4 days.

The MTT assay is a representative cell growth assay. MTT formazan (3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyl-tetrazolium bromide), which is a water-insoluble substrate of yellow color due to the dehydrogenase action of living cell mitochondria, This phenomenon does not occur in the cytoplasm.

The process of measuring immune cell proliferative activity is as follows.

① Five 96-well plates were prepared and RPMI 1640 medium was injected into all plates.

T cells and B cells were treated with 1 × 10 ⁵ cells / well in all plates.

③ 4 plates, except one plate set as a control, were treated with 25 ug / ml, 50 ug / ml, 100 ug / ml, 200 ug / ml, and 400 ug / ml immunocomplex.

④ 48 hours to the plate treated with immunocomposite concentration was measured by MTT assay.

2. Experimental results

Table 4 below shows the results of measuring the growth of immune cells by treating the immunocomposites with concentrations in Jurkat cells and Jiyoye cells.

0 (ug / ml)
(Control group) 25 (ug / ml) 50 (ug / ml) 100 (ug / ml) 200 (ug / ml) 400 (ug / ml) Jurkat
Immunocomplex 100.0 + - 0.01 91.49 + - 0.01 89.67 ± 0.01 85.34 + - 0.01 87.32 ± 0.01 77.93 + 0.03 Jiyoye
Immunocomplex 100.0 + - 0.01 119.13 ± 0.00 105.03 + 0.04 101.76 ± 0.05 94.44 + 0.04 89.97 0.02

(unit : %)

The absorbance of the control group without any treatment was set at 100% and compared with the absorbance of the experimental group. The concentration of the immunocomplex was treated by adjusting to 25 ug / ml, 50 ug / ml, 100 ug / ml, 200 ug / ml, 400 ug / ml.

As a result, immunocomplexes decreased the growth rate of Jurkat cells in a concentration-dependent manner, and the growth rate of Jiyoye cells was decreased after 200 ug / ml and 400 ug / ml treatment.

The concentrations of the immunocomposites on Jiyoye cells were 25 ug / ml, 50 ug / ml, 100 ug / ml and 400 ug / ml, respectively, 25 ug / ml for 119.13%, 50 ug / ml for 105.03%, 100 ug / ml was 101.76%, 200 ug / ml was 94.44%, and 400 ug / ml was 89.97%. In all experimental groups except 200 ug / ml and 400 ug / ml it was confirmed that the growth was increased by at least 1%.

Thus, it can be concluded that immunocomplexes generally promote the growth of B cells.

Experimental Example  4. Determination of Total Polyphenol Content and Total Flavonoid Content of Immune Complexes

1. Experimental Process

A substance in which one of the hydrogens in the benzene (C ₆ H ₆ ) ring is substituted with a hydroxyl group (-OH) is called a phenol. A substance having two or more hydroxyl groups is a polyhydric phenol, or poly It's called polyphenol.

Polyphenol is a biodegradable material possessed by plants to protect themselves from external harmful factors such as pigment, bitter taste, and bitter component contained in the skin, epidermis, and seeds of plants, and active oxygen generated by ultraviolet rays. Examples of polyphenols include red and purple anthocyanin pigments such as chlorogenic acid, strawberries, eggplant, grapes, black beans and red beans contained in catechin and coffee contained in green tea.

Polyphenols also act as antioxidants in the human body. It is also known to enhance immune function and to be effective for skin whitening and fatigue recovery.

1) Total polyphenol content measurement

Total polyphenol content measurements were performed according to the Singleton-Rossi (1965) method. Folin-Ciocalteu reagent was reduced by molybdenum blue color by the phenolic compound of the sample, and the total polyphenol content was calculated by a standard curve prepared using gallic acid as a standard material. The method is as follows.

① Prepare one 96-microwell plate, inject 20 ul of immunocomplex, and mix 100 ul of 15-25% sodium carbonate therein and leave it for 5 minutes at room temperature.

② 100 N of 1.0 N Folin-Ciocalteu reagent was added and reacted at room temperature for 1 hour, and then the absorbance was measured at 720 nm using a microplate reader. Total polyphenol content was calculated based on the standard curve prepared using gallic acid.

7 is a graph showing a standard curve of the total polyphenol content prepared using gallic acid.

2) Total flavonoid content measurement

Flavonoids are widely distributed in food, and have a flavonoid as a basic structure. The flavonoids have two phenyl groups, C ₃ It is composed of a carbon skeleton bonded through a chain. It is safe in acidity, and the color becomes clearer. In strong alkalis, however, its structure changes to dark yellow or brown. It has antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory effects, and it is reported that there is little toxicity. It is also known as an antioxidant like polyphenol, and it is said to enhance the immune function and to be effective for skin whitening and fatigue recovery.

Total flavonoid content was measured by spectrophotometer in Bao et al. (2005). The method is as follows.

① 70-80% methanol was added to 0.1 g of the immunocomplex and extracted at room temperature for 24 hours.

② 1.0 ml of the immune complex extract was taken in a test tube and mixed with 10 ml of diethylene glycol.

③ The mixture of immune complex extract and diethylene glycol 0.1 ml of 1 N NaOH and reacted for 1 hour in a water bath of 35 ~ 40 ℃, the absorbance was measured at 420 nm. For control, the same treatment with 40-60% methanol solution was used instead of the immunocomplex and the standard curve was prepared using quercetin.

8 is a graph showing a standard curve of the total flavonoid content prepared using quercetin.

2. Experimental results

Table 5 below shows the results of measuring total polyphenol content and total flavonoid content of the immunocomplex and red ginseng concentrate.

Total polyphenol content
Total flavonoid content Immunocomplex 39.03 + - 1.72 7.11 + - 0.45 Red Ginseng Concentrate 37.97 ± 1.48 10.33 + - 0.35

(Unit: mg / g)

As a result, the total polyphenol content of the immunocomplex was 39.03 mg / g, the total flavonoid content was 7.11 mg / g, the total polyphenol content of the red ginseng concentrate was 37.07 mg / g, and the total flavonoid content was 10.33 mg / g. Appeared.

The total polyphenol content of the immunocomplex is lower than the total polyphenol content of the red ginseng concentrate, and the total flavonoid content of the immunocomposite is higher than the total flavonoid content of the red ginseng concentrate, but both contain high amounts of polyphenols and flavonoids.

This leads to the conclusion that immunocomposites and red ginseng concentrates contain large amounts of polyphenols and flavonoids.

(S10): extracting red ginseng
(S20): filtering the red ginseng extract
(S30): increasing the solids content of the red ginseng filtrate
(S40): adding modified starch based on the red ginseng solid weight
(S50): preparing an immunocomplex
(S51): extracting black syrup, peony, cinnamon, licorice, ginger and jujube
(S52): concentrating the black syrup, peony, cinnamon, licorice, ginger and jujube extract
(S60): mixing step of the red ginseng extract or the concentrate using the extract and the immunocomposite extract or the concentrate using the extract

Claims (5)

Extracting red ginseng;
Filtering the red ginseng extract extracted in the extracting step;
Enhancing the solids content of the red ginseng filtrate filtered in the filtration step;
Adding modified starch based on the red ginseng solid content weight;
Preparing an immunocomplex; And
It includes a step of mixing the concentrate and the immunocomposite prepared using the bitterness reduced red ginseng extract or the bitterness reduced red ginseng extract prepared in the modified starch addition step,
Preparing the immune complex
Extracting peony, cinnamon, licorice, ginger, jujube and black syrup;
Peony, gyeji, licorice, ginger, jujube and black syrup extracted from the extracting step comprising the step of concentrating the extract, red ginseng herbal preparation method.
delete The method according to claim 1,
When the modified starch is added in the modified starch addition step, the modified starch is 0.5 to 3 times by weight based on the weight of the red ginseng solid, characterized in that the manufacturing method of red ginseng herb drink.
The method according to claim 1,
The concentration of the immune complex is a standard when administered to RAW 264.7 cells of 5 × 10 ⁴ cells / well, characterized in that 25 ~ 400 ug / ml, the method of producing a red ginseng herbal beverage.
Red ginseng herb drink manufactured by the method of any one of Claims 1, 3, and 4.

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