KR101397260B1 - Method for manufacturing hwang geum ginseng from fermentation compounding scutellaria radix and ginseng - Google Patents

Abstract

The present invention relates to a method for preparing golden ginseng which is a fermented mixture of gold and ginseng, which comprises fermenting amorphous sugar to a selected one of tomato, mulberry, Preparing a second fruit fermentation broth by mixing yeast with the purified water after inoculating and culturing yeast in the first fruit fermentation broth, depositing ginseng in a fermentation vessel, adding a golden extract and a riboflavin solution, A step of spraying a fruit fermentation broth and fermenting the fermentation broth for a period of 200-300 hours at a temperature range of 45-70 ° C through a fermentation apparatus; and a wet heating and convection heat circulation system using convection heat in the fermentation apparatus after the fermentation step Aging at a temperature in the range of 40-55 DEG C for 360-480 hours; and, after said aging, Lt; RTI ID = 0.0 > 240-360 < / RTI > hours.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing golden ginseng,

The present invention relates to a method for fermenting scutellaria radix and ginseng (Ginseng Radix Alba) by fermenting a ginseng radix and ginseng (Ginseng Radix Alba) to enhance the sulfation activity without causing loss of active ingredient or denaturing the ingredient, And a method for producing golden gins which is a combination fermented ginseng and gold.

As is well known, the golden (Scutellaria radix) is the root of the perennial herbaceous plant Scutellaria baicalensis GEORGI belonging to the Labiatae, and in the oriental herb, for the purpose of chewing and detoxification, Has been widely used to improve capillary congestion and inflammatory bleeding of blood vessels.

The active ingredient of gold is a flavonoid which is selected from the group consisting of baicaline, baicalein, wogonine, oroxylin A, flavanone, chrysin, etc. (O ^- ₂ ), hydrogene peroxide (H ₂ O ₂ ), silgletoxigen ( ¹ O ₂ ), and hydroxy radical (OH) And the production of the < RTI ID = 0.0 >

In addition, the pharmacological actions of gold include antiphlogistic action, antiinflammatory action, promotion of bile excretion, inhibition of atherosclerosis, hypotensive action, sedation, inhibition of peroxidation of fatty liver, inhibition of hepatic fibrosis, And anti-viral activities. Recently, anti-allergic action, diabetic improvement action, respiratory disease improvement action, autoimmune disease prevention action, reduction of hyperlipemia, and efficacy against lipolysis have been reported.

Here, the exothermic and antipyretic action of gold is effective for various inflammation, hyperemia, fever accompanied diseases, headache, hygroscopic jaundice, inflammatory conjunctivitis, respiratory infections, gastritis, enteritis and the like, Is effective for the prevention of hypertension, hyperlipemia, arteriosclerosis, stroke and the like. The effect of inhibiting the peroxidation of fat, the inhibition of hepatic fibrosis and the antiviral action are effective for prevention and improvement of fatty liver, viral hepatitis and cirrhosis, , Anti-inflammatory action, antibacterial action, anti-allergic action and autoimmune disease prevention action are widely used for prevention and improvement of skin aging prevention, skin rash, atopic disease, contact dermatitis and the like.

For example, as a conventional technique for improving antioxidative activity using gold, registered trademark 10-0578626 (functional antioxidant drink composition) registered in 2006, the antioxidative activity capacity of polyphenol compound is improved by more than 30% Containing sulfuric acid containing 32% by weight of fresh persimmon extract, 32% by weight of kale extract, 20% by weight noni extract, 3% by weight rooibos extract, 1.5% by weight red wine extract, 1.5% by weight green tea extract and 10% by weight maple sap An active beverage composition is disclosed.

On the other hand, ginseng (Radix Alba) is a perennial plant belonging to the family Aragaceae (Araliaceae). Its outer surface is pale yellowish brown or grayish brown. It has vertical wrinkles and possible root marks. And the surface is almost flat, light yellowish brown and brownish in the vicinity of the formation layer.

The active ingredient of ginseng is a Dammarane saponin, which is composed of protopanaxadiol and protopanaxatriol. The protopanaxadiol is Ginsenoside Ra1. Ra2, Rb1, Rb2, Rb3, Rc, Rd, and the like. The protoaxyl triol is composed of Re, Rf, Rg1, Rg2, Rh1 and the like.

In addition, the pharmacological actions of ginseng include immune enhancement, cardiovascular action, central synaptic action, lipid metabolism action, hypoglycemic action, nourishing tonic action, pituitary and adrenocortical action, It is known.

Specifically, it is known that the lymphocyte proliferation is stronger, the production of interferon is increased, and the activity of natural killer cells is remarkably increased, and the actions on cardiovascular function include heart rate and central venous pressure To normalize abnormal enzyme activity in ischemic cardiac cells and to reduce degenerative changes of cardiac cells following aging.

It is known that the action on the central nervous system stabilizes the heart, exerts vigorous central and respiratory stimulation and acts to inhibit the central nervous system. The effect on the lipid metabolism is to decrease the cholesterol level in the serum in a dose-dependent manner. The high density cholesterol It is known that it increases the level and decreases the lipid concentration such as total cholesterol, low density cholesterol and triglyceride.

In addition, the hypoglycemic effect is known to stimulate the metabolism of glucose in the experimental animals that induce diabetes, thereby exhibiting hypoglycemic action and increasing secretion of insulin. The nourishing tonic action inhibits the degradation of intracellular proteins, And increases the production of DNA, RNA, and protein lipids in bone marrow cells.

The action of pituitary and adrenal cortex is known to increase the resistance to fatigue and stress by increasing the levels of ACTH and corticosterone in plasma, and it is known to have adrenocortical stimulation and food-enhancing action, It is known that it inhibits the growth of cancer cells, promotes tumor cell meltdown by neuronal killer cells, and reduces side effects due to the use of anticancer drugs.

In addition, the inhibition of longterm potentiation in the hippocampal region improves learning ability, protects hepatocytes from alcohol-induced hepatic injury, and induces anesthesia induction, shortening the anesthesia period, And promotes hair follicle regeneration.

In addition, ginseng and red ginseng products have been certified as a health functional food for improving immunity, restoring fatigue, inhibiting platelet aggregation, and improving memory performance from the Korea Product and Drug Administration. Recently, they have added antioxidant functions.

On the other hand, our body can not survive without breathing oxygen. In the process of generating energy through oxygen, reactive oxygen species are generated, and various tissues constituting skin, blood vessels and various organs are denatured. The human body is composed of about 60 trillion cells, and the mitochondria present in the cells generate energy by using oxygen to generate active oxygen, which converts the unsaturated fatty acid constituting the cell membrane into lipid peroxides Thereby promoting oxidation and denaturation of the catalyst.

Especially, modern society has increased the amount of active oxygen generated due to climate change, environmental pollution, atmospheric instability, various stresses, etc., and the number of adult diseases such as cancer, such as hypertension, arteriosclerosis, diabetes and degenerative diseases, Although the hygiene environment has been improved due to westernization, the disease pattern of the people is gradually becoming advanced nation due to excessive consumption of meat, lack of exercise, smoking, drinking, etc. Therefore, chronic diseases such as chronic diseases such as arteriosclerosis, stroke, It is growing rapidly.

The main symptom of these adult diseases is hypertension, arteriosclerosis, diabetes, stroke, and cancer. The mortality rate rapidly increases from around 40 years of age to the highest rate among all causes of death. And it is known that detoxification by active oxygen has the greatest influence.

In addition, cardiovascular disease has been rapidly increasing in recent years and the number of potential patients has risen to be the greatest cause of death among the total deaths in Korea. In cardiovascular diseases, the mortality rate due to hypertensive diseases continues to decrease, while arteriosclerosis ischemic cardiovascular disease Mortality rate has increased by about 6 times in the past decade.

In particular, the increase in the intake of fat and high calorie food increases the proportion of obese patients, and the decrease in physical activity due to the supply of automobiles, etc., leads to an increase in the incidence of hyperlipemia and atherosclerosis due to active oxygen.

In addition, hyperlipidemia and atherosclerosis mean an abnormal increase in the amount of lipids in the blood due to an increase in cholesterol and triglycerides, which is known to be a major cause of stroke due to an increased risk of circulatory diseases.

In particular, cancer is caused by active oxygen generated by ultraviolet rays, radiation, electromagnetic waves, therapeutic drugs, food additives, pesticides, smoking and drinking and various stresses, damaging genes that inhibited cancer genes, And various kinds of cancer are generated.

The process of inducing cancer by these reactive oxygen species can be classified into three stages: the first stage is the initiation of gene quality abnormality, the second stage is stimulation to develop cancer by promotion, And the third stage is the progression, in which cells that have been transformed by cancer multiply and become lumpy in the tissue.

Especially, aged people with higher ages have weakened immune function. Therefore, infectious agents such as bacteria and fungi cause various infectious diseases such as pneumonia and die.

The reactive oxygen species (ROS) as described above exhibit different activities according to the generator, and they can be classified into four kinds such as superoxide radical, hydroxyne peroxide, singlet oxygen and hydroxy radical. The superoxide radical (O ^- ₂ ) is one of the most frequently occurring active oxygen species, which is produced when the mitochondria produce energy from oxygen, so that the generation of superoxide radicals It is known.

Hydrogen peroxide (H ₂ O ₂ ) is produced by reacting superoxide radicals with water molecules. It is extremely unstable and is known to release electrons in a very small scale. Single-hydroxycarboxylic acid ( ¹ O ₂ ) is known to induce various cancers, including skin cancer, due to its strong oxidizing power, which is produced in large quantities in the body when attacked by ultraviolet rays or radiation. Hydroxy radical (OH) And is known to exhibit a strong oxidative action that promotes aging of cells and causes adult diseases and cancer.

On the other hand, the conventional ginseng processing method for increasing the effective ingredient has a problem that the effective ingredient inherent to ginseng is decomposed or lost due to the high temperature treatment, and there is a problem in that the high energy consumption in the manufacturing process due to the high temperature treatment, There is a problem in that it is complicated and economical.

The present invention relates to a method for producing a fermented fruit by inoculating and culturing a yeast strain in a first fruit fermentation broth to produce a second fruit fermentation broth, fermenting the combined ginseng, golden extract and the second fruit fermentation broth, It is intended to provide a method for preparing golden ginseng which is capable of enhancing the potency of ginseng and gold without causing denaturation and further enhancing the antioxidative activity by fermenting gold and ginseng.

The objects of the embodiments of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description .

According to an embodiment of the present invention, there is provided a method for producing a fermented fruit, comprising the steps of: fermenting amorphous sugar to a selected one of tomato, mulberry, tomato, and mixture at the time of fermentation to produce a first fruit fermentation broth; Preparing a second fruit fermentation broth by mixing it with purified water; placing the ginseng in a fermentation vessel, immersing it in a gold extract solution and a riboflavin solution, spraying the second fruit fermentation broth, Fermenting the fermented product for a period of 250 hours at a temperature range of 45 ° C for a period of 420 hours using wet heating using convection heat and convection heat circulation in the fermentation device; , Further fermenting and aging the fermentation device in the temperature range of 30 DEG C for 300 hours after the fermentation step A manufacturing method of hwanggeumsam was also combined into effect gold and ginseng which can be provided.

In the present invention, fermenting a second fruit fermentation liquid by inoculating and culturing yeast cells in a first fruit fermentation broth, fermenting the mixture with ginseng, a golden extract and a second fruit fermentation broth, and then fermenting the mixture at a low temperature to produce golden ginseng, No processing is required, the manufacturing process is simple and economical, and high productivity can be expected.

The present invention also relates to a method for improving the antioxidant activity of ginseng against free radicals and a method of producing the ginsenosides Rb2, Rc, Rd, Rf, Rg1, Rg2, Rg3, Rh1 It is possible to enhance the immune function, improve the anti-fatigue action, improve the memory decay phenomenon, inhibit cancer metastasis, and enhance the anticancer drug resistance-inhibiting action.

In particular, the present invention has an advantage that it is possible to maintain the fermentation ability of gold for a long time without any change in quality, and to maintain the taste without loss of the product or effective ingredient due to stable and efficient fermentation conditions, and to easily ingest.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a manufacturing process of a golden ginseng compound fermented with gold and ginseng according to an embodiment of the present invention;
FIG. 2 is a graph showing the results of total saponin and ginsenoside analysis of golden ginseng prepared according to an embodiment of the present invention,
FIG. 3 is a graph showing the results of analysis of residual pesticides and foreign substances in golden ginseng prepared according to an embodiment of the present invention,
4 is a graph showing the results of comparative measurement of antioxidative activities of golden ginseng prepared according to an embodiment of the present invention by the DPPH method.

Advantages and features of embodiments of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a production flowchart showing a process for producing golden gins which are fermented with gold and ginseng according to an embodiment of the present invention.

Referring to FIG. 1, a first fruit fermentation broth can be prepared by fermenting amorphous sugar to any one selected from tomato, mulberry, tomato, and mixture of mulberry (Step 102).

For example, one selected from 10 kg of pesticide-free tomatoes, 10 kg of non-pesticidal tomatoes, 10 kg of pesticide-free tomatoes, or 5 kg of pesticide-free tomatoes and 5 kg of mushrooms was washed and dried. Then, 12 kg of amorphous sugar was sealed in a fermentation vessel, The fermentation broth at the upper part of the fermentation vessel is taken in a cool, well-ventilated place without direct sunlight, and filtered through a non-fermented broth to produce a first fruit fermentation broth.

After the yeast is inoculated and cultured in the first fruit fermentation broth, the second fruit fermentation broth can be prepared by mixing with the purified water (Step 104).

For example, yeast cells can be inoculated in 1 kg of the first fruit fermentation broth, cultured at room temperature for 10 months, and then mixed with 60 kg of purified water to produce a second fruit fermentation broth. Here, Saccharomyces cerevisiae or the like may be used as yeast.

Next, the ginseng is put into the fermentation vessel, and the gold extract and the riboflavin solution are added thereto, and the second fruit fermentation broth is sprayed and fermented through the fermentation apparatus at a temperature range of 55 ° C for 250 hours (Step 106) .

For example, 10 kg of ginseng is put into a fermentation vessel, and then 1000 mL of 0.1% gold extract and 10 mL of 0.1% riboflavin are added, and then 2.5 L of the second fruit fermentation liquid is injected and sealed. The fermented product is fermented at 55 ° C. for 250 hours .

Here, the ginseng may be any one selected from among round ginseng having a roots root, ginseng ginseng having a roots removed, round ginseng having a roots ginseng root, and white ginseng having a roots removed, and the second fruit fermentation broth can be used in an amount of 2.5 L It can be sprayed at least two times during the fermentation process. Of course, it is possible to observe the fermentation state during the fermentation process and to further inject as necessary.

In addition, when the temperature of the fermenter is lower than 40 ° C, the enzyme activity is low, so that it takes a long time to ferment and the fermentation is not performed. If the temperature exceeds 70 ° C, the enzyme is degraded and the fermentation efficiency is lowered Lt; RTI ID = 0.0 > C. ≪ / RTI >

In the fermentation apparatus, the fermentation can be aged for 420 hours at a temperature of 45 ° C by using wet heating using convection heat and convection heat circulation (step 108).

For example, in a fermenter, wet heating using convection heat and convection heat circulation alternatingly can be performed at a temperature range of 45 ° C for 420 hours, where the humidity of the fermenter is 50% , The fermentation state can be made even by maintaining the vertical temperature and the humidity in the fermentation apparatus uniformly. When such a fermentation state is maintained, good golden gins can be produced in which the yellow color is maintained even in the case of mass fermentation of 100 kg or more at a time.

The fermentation can then be further fermented and aged for 300 hours at a temperature range of 30 DEG C in a fermenter (step 110).

Such additional fermentation and aging can further make the fermentation state of the golden ginseng more uniform and improve the merchantability, and further fermentation and aging using the same fermentation vessel can reduce the entire process and maintain the uniformity of the golden ginseng .

After such additional fermentation and aging, the ginseng can be prepared by fermenting golden and ginseng for 40 days, if necessary.

Therefore, the second fruit fermentation broth is prepared by inoculating and culturing yeast cells in the first fruit fermentation broth, fermenting the fermented broth of ginseng, golden extract and the second fruit fermentation, and then fermenting at low temperature to produce golden ginseng. The manufacturing process is simple and economical, and high productivity can be expected.

The present invention also relates to a method for improving the antioxidant activity of ginseng against free radicals and a method of producing the ginsenosides Rb2, Rc, Rd, Rf, Rg1, Rg2, Rg3, Rh1 It is possible to enhance the immune function, improve the anti-fatigue action, improve the memory decay phenomenon, inhibit cancer metastasis, and enhance the anticancer drug resistance-inhibiting action.

In particular, the present invention has an advantage that it can be preserved for a long time without any change in quality due to its enhanced antimicrobial activity of gold, maintains its taste without damaging the product or effective ingredient due to stable and efficient fermentation conditions, and is easy to ingest.

Next, the results of the total saponin and ginsenoside analysis, residual pesticide and foreign matter analysis results, and antioxidative activity by the DPPH method on the golden gins prepared by complex fermentation of gold and ginseng as described above were compared Explain.

FIG. 2 is a graph showing the results of total saponin and ginsenoside analysis of golden ginseng prepared according to an embodiment of the present invention. The analytical test items of gold ginseng fermented with gold and ginseng were analyzed by the Korean Food and Drug Administration The total saponin content, ginsenosides Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg2, Rg3,

As a result, the total saponin content was increased from 319% to 589.0 mg / 100g in ginseng compared to 449.0 mg / 100g in white ginseng. The contents of ginsenosides were 25.5% and 6.8% Rg, Rg, Rg, and Rg3, respectively. In the case of Rg1, Rg1, Rg2, and Rg3 increased to 46.0%, 22900%, and 2500%, respectively.

Therefore, the increase of Rg1, Rg2, and Rg3 enhances the immune function, increases anti-fatigue action, improves the memory decay phenomenon, inhibits cancer metastasis, and improves anticancer drug resistance inhibition.

FIG. 3 is a graph showing the results of analysis of residual pesticides and foreign substances in golden ginseng prepared according to an embodiment of the present invention. As shown in FIG. 3, the golden ginseng compounded with gold and ginseng was found to contain pesticide residues, arsenic, heavy metals, ash, bleach, , And 64 components such as DDT were not detected as residual pesticides. Tolclofos-methyl contained 0.006 ppm, but was much lower than the allowable level of 2.0 ppm. Able to know.

Procymidon and Procymidon were not detected at all, and arsenic (As), cadmium (Cd), mercury (Hg), lead (Pb), benzoprene , Or less than the allowable limit value. In addition, both general bacteria and Escherichia coli measurement results are negative, indicating that microbial contamination can be suppressed due to the antimicrobial action of gold.

FIG. 4 is a graph showing the results of comparative measurement of antioxidative activity of golden ginseng prepared according to an embodiment of the present invention by the DPPH method. The antioxidative scavenging activity of golden ginseng was evaluated by DPPH (1,1- diphenyl-2-picryl hydrazil) method, and 1 mL of a diluted sample in 0.5 mL of 0.2 mM DPPH methanol solution was added, and the mixture was shaken with a stirrer for 10 seconds After incubation at 20 ° C for 30 minutes, absorbance was measured at 517 nm. BHA (butylated hydroxy anisole) was used as a reference material.

Then, the concentration of the size of the active is there is a concentration of DPPH (66.7 μ M) 50% reduction in the required sample (Free Radical Scavenging Activity, FSC50, μ g / mL) and the electron donating ability of the DPPH (Electron Donating Ability, EDA%) As shown in the following equation (1).

Here, SampleABS represents the absorbance of the test solution to which the sample is added, and ControlAGS represents the absorbance of the test solution to which methanol is added in place of the sample.

As a result, the electron donating ability to DPPH was 91.3% at 10000 μg / mL concentration, 46.8% in white ginseng, 43.5% in red ginseng, and 49.8% in black ginseng, whereas in the examples of the present invention , The antioxidant activity was about 15% higher than that of white ginseng (61.7%) in the golden ginseng fermented with gold and ginseng.

In the meantime, the various constituent amounts, ratios and the like described in the above-mentioned embodiments can be applied within the range of 10%, and it is needless to say that various constituent amounts, ratios and the like can be changed variously if necessary.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be readily apparent that such substitutions, modifications, and alterations are possible.

Claims (7)

Preparing a first fruit fermentation broth by fermenting amorphous sugar to any one selected from the group consisting of tomato,
Preparing a second fruit fermentation broth by inoculating and culturing yeast cells in the first fruit fermentation broth,
Adding ginseng to a fermentation vessel, immersing the ginseng in a fermentation vessel, adding a golden extract and a riboflavin solution, injecting the second fruit fermentation broth, and fermenting the fermented broth at a temperature ranging from 45 to 70 캜 for 200 to 300 hours,
Aging the fermentation apparatus at a temperature ranging from 40 to 55 DEG C for 360 to 480 hours using a wet heating method using convection heat and a convection heat circulation system in the fermentation apparatus;
Further fermenting and aging in the fermentation apparatus at a temperature range of 25-35 DEG C for 240-360 hours after the aging step
Which comprises fermenting gold and ginseng in a fermented state.
The method according to claim 1,
The method of manufacturing golden ginseng comprises:
Drying for 33-48 days after the fermentation and aging step
Which comprises fermenting gold and ginseng.
3. The method of claim 2,
Wherein the first fruit fermentation broth is fermented for 8-12 months.
3. The method of claim 2,
Wherein the second fruit fermentation broth is cultivated for 8-12 months, wherein the yeast is cultured for 8-12 months.
5. The method of claim 4,
Wherein the yeast is Saccharomyces cerevisiae. The method of claim 1, wherein the yeast is Saccharomyces cerevisiae.
3. The method of claim 2,
Wherein the second fruit fermentation broth is injected in a predetermined amount in a predetermined amount in the fermentation vessel at a time or sprayed at least twice.
7. The method according to any one of claims 1 to 6,
Wherein the ginseng is any one selected from the group consisting of round ginseng, ginseng ginseng, round ginseng and white ginseng ginseng.

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