KR101405493B1 - The manufacturing method of red ginseng extract by utilizing 3 kinds of human-derived lactic acid bacteria - Google Patents

Abstract

The present invention relates to a method for fermenting red ginseng concentrate using a strain,
Lactobacillus acidophilus KCCM 32820, Lactobacillus plantarum KCCM 11322, Bifidobacterium infantis A step of culturing the lactic acid bacteria strain, a step of firstly culturing the lactic acid bacteria strain, a step of culturing the lactic acid bacteria strain in a second stationary culture using the first cultured strain, the step 2 Culturing the strain of the lactic acid bacteria in a third stationary culture using the cultured strain, and fermenting the mixture by mixing the third cultivated lactic acid bacteria strain and the prepared red ginseng concentrate.
In the present invention, various kinds of lactic acid bacteria in the intestines are used, and when the red ginseng concentrate is fermented and then ingested, the kinds and amounts of saponins that can be absorbed by various kinds of digestive enzymes produced by the respective lactic acid bacteria are increased, The present invention relates to a method for producing a red ginseng concentrate using three kinds of lactic acid bacteria derived from human body, which can maximize the effect of red ginseng.

Description

[Technical Field] The present invention relates to a method for producing red ginseng concentrate using three kinds of lactic acid bacteria derived from human body,

The present invention relates to a method for fermenting red ginseng concentrate, which comprises fermenting a red ginseng concentrate using a culture medium in which a strain is inoculated to a certain amount of red ginseng extract, The present invention relates to a method for producing a red ginseng concentrate using three kinds of lactic acid bacteria derived from human body so as to maximize absorption rate of saponin, which is an active ingredient of red ginseng, when taken in a container.

In general, the efficacy of red ginseng is well known to everyone. If you look at the efficacy of red ginseng, red ginseng can help revive, improve immunity, and help nourishment. Red ginseng contains maltose which is an antioxidant ingredient not found in white ginseng and various amino acids and organic fatty acids. Seasonally, May is the best time to take ginseng as the amount of activity increases and it is prone to exhaustion. Especially in the digestive system such as gastrointestinal system is weak, the effect is good for people who have fallen.

Also, the chemical structure of ginsenosides, which plays a major pharmacological role of ginseng in manufacturing, changes in red ginseng. At this time, more than 10 ingredients, such as anticancer, anti-diabetic, anti-inflammatory, antioxidant, liver function detoxifying and heavy metal detoxifying ingredients, which are not present or contained in the ginseng, are newly formed or several times larger in content. Compared with ginseng, red ginseng can be stored for a long time and has much better efficacy.

The characteristics of red ginseng ① ① Red ginseng in the process of removing (poisoning with steam) to remove the toxins of fresh ginseng, the body is beneficial new physiological active ingredients are produced, ② Ginseng, white ginseng than most other types of saponin contains ③ It helps the strengthening of immune function by the high content of effective ingredient in the body ④ It helps to improve the constitution ⑤ It assists the active activity of normal cells ⑥ It is good for digestion and absorption, ⑦ There is no change in contents even if it is stored for a long period (10 years or longer). [Naver Knowledge Encyclopedia]

These red ginsengs can be processed by processing into a concentrated extract such as an extract of hot water, a concentrate such as a sweet potato, a red ginseng ring, and the like.

Ginsenosides (Rb1, Rb2, Rb3, Rc, Re, Rg2, R2, R1, Rg1, etc.) with high molecular weight do not pass through the mesentery. That is, it is not digested and absorbed by humans. In this case, only ginsenosides (Rd, F1, F2, Rg3, Rk1, Rg5, Rh1, Rh2, Compound K, ppt and ppd) are absorbed and absorbed.

Human genes do not have information on enzymes that digest ginsenosides with high molecular weights. Therefore, ginsenoside, which is an effective ingredient for red ginseng intake, is excreted only by bacteria in the intestines of humans, especially by enzymes produced by lactic acid bacteria. However, the intestinal environment of each individual is as different as the face appearance according to the person. The type of food to be eaten, and the intake habit, or the stress. Due to these problems, there is a problem that the lactic acid bacterium species that can be fixed in the intestine are limited, and the digestion and absorption ability against ginsenoside is also limited.

Looking at the prior art in this field,

A fermented red ginseng preparation method of Korean Patent Laid-Open Publication No. 2011-0105288 (hereinafter referred to as "Prior Art 1") is characterized by comprising the steps of: (a) preparing ginseng by boiling ginseng; And (b) fermenting the prepared red ginseng by inoculating Enterococcus faecalis KCTC 13411 into fermented red ginseng,

[2] The method according to claim 1, wherein the step (a) comprises the steps of: 1) steaming the ginseng at 95 to 100 ° C for 10 to 20 minutes to maintain the activity of the saponin enzyme in the ginseng at 70 to 80%

Mashing stage; 2) a second steaming step in which the ginseng having undergone the first steaming step is boiled for 1 to 3 hours at 70 to 90 ° C; 3) a third steaming step in which the ginseng having been subjected to the second steaming step is steamed at 50 to 60 ° C for 60 to 90 minutes; 4) the third steaming step is a fourth steaming step in which the fresh ginseng is matured at 70 ~ 90 ° C for 1 ~ 3 hours; 5) a fifth-stage steaming step in which the ginseng having undergone the fourth steaming step is steamed at 120 to 140 ° C for 10 to 20 minutes to inactivate the saponin enzyme of ginseng; 6) drying the ginseng having been subjected to the fifth matured step at 20 to 30 ° C for 1 to 5 hours to prepare a concentrated ginseng extract; And 7) fermenting the ginseng having been subjected to the concentrate preparation step at 70 to 80 ° C for 15 to 24 hours.

However, in the prior art 1, the fresh ginseng is dried at 20 to 30 DEG C for 1 to 5 hours to prepare a concentrated ginseng extract, Fermented red ginseng is fermented for 24 hours, but fermented red ginseng can not be produced by this method. That is, since the ginseng having been subjected to a number of mashing steps is formed into a concentrate, the fermentation is not performed even if the concentrate is stored at 70 to 80 ° C for 15 to 24 hours without the fermenting bacteria.

As described above, ginsenosides (Rb1, Rb2, Rb3, Rc, Re, Rg2, R2, R1, Rg1, etc.) having a large molecular weight do not pass through the mesentery can not do it. That is, despite the fact that the effect of ingestion of red ginseng is difficult to be expected due to the problem that it is not digested and absorbed by humans, the prior art does not have such a satisfying requirement, so that the ginseng extract is simply fermented at 70-80 ° C for 15-24 hours There is a problem in that the lactic acid bacteria that can help the red ginseng ingredients to be completely absorbed into the body can not be cultured.

As another prior art, fermented ginseng and its preparation method of Korean Patent Laid-Open Publication No. 2012-0000118 (hereinafter referred to as "Prior Art 2") are as follows: a step of producing ethanol extract of ginseng according to claim 1; Adding a coenzyme to the ginseng ethanol extract, reacting the mixture at 45 to 50 ° C. for 1 to 2 hours, and then sterilizing the mixture at 90 to 95 ° C. to prepare an enzyme-treated liquid. The fermentation broth And fermenting the fermented ginseng at 30 to 37 ° C for 24 to 72 hours,

[2] The method according to claim 1, wherein the fermenting bacteria are selected from the group consisting of Lactobacillus plantarum KCCM 11322, Lactobacillus delbrueckibulicus

L. delbrueckii subsp. Bulgaricus KCCM 35463, L. fermentum KCCM 40401, Streptococcus thermophilus KCCM 35496, Bifidobacterium longum KCCM 11953 and Saccharomyces cerevisiae Saccharomyces cerevisiae KCCM 50549) is disclosed as a method for producing fermented ginseng.

The prior art 2 is different from the fermented red ginseng concentrate prepared in the present invention in that the fermented ginseng and its preparation method or more precisely the fermented ginseng was prepared by adding a strain to the ginseng ethanol extract, There is a problem that the effect to be obtained can not be obtained in the prior art 2.

1. Korean Published Patent Publication No. 2011-0105288. 2. Korean Patent Laid-Open Publication No. 2012-0000118.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a red ginseng concentrate containing Lactobacillus acidophilus and Bifidobacterium , the dominant species in the large intestine Infantis and Lactobacillus , the dominant species in the vegetable fermentation of kimchi The fermentation after plantarum fermentation can realize digestion process in the intestines. As the kinds of digestive enzymes produced by each lactic acid bacterium are diversified, the kinds and amount of absorbable saponins are increased and the absorption rate of ginsenosides is increased The present invention relates to a method for preventing the deterioration of the efficacy of red ginseng concentrate because the saponin contained in the usual red ginseng concentrate can not be absorbed into the body, And a method for producing a red ginseng concentrate using three kinds of lactic acid bacteria

In order to achieve the above object, the present invention provides a method for producing Lactobacillus acidophilus KCCM 32820, Lactobacillus plantarum KCCM 11322, Bifidobacterium infantis Preparing KCCM 11207 by storing and preparing the strain at -20 캜 and preparing a red ginseng concentrate prepared by a conventional method;

1 loop streaking of the storage strains, CO ₂ gas in an MRS agar plate medium, and culturing in an anaerobic incubator at 37 ° C for 24 hours;

The cultured strains were sterilized and dried at 121 ° C for 15 minutes. Each strain was uniformly mixed and inoculated one loop. The head space was replaced with CO ₂ gas, and 40 ml of MRS broth was incubated at 37 ° C in a flask culture medium Culturing the cells for the first time for 24 hours;

40 ml of the first stationary culture was inoculated into 960 ml of 10 brix of red ginseng concentrate and incubated at 37 ° C for 48 hours in a second stationary culture;

1 L of the second stationary culture was inoculated aseptically into 39 L of 10 Brix red ginseng concentrate and incubated at 37 DEG C for 72-96 hours to culture 40 L of the strain.

40 liters of the third cultivated strain was inoculated aseptically into 960 L of 10 brix red ginseng concentrate and incubated at 37 ° C for 120 hours. The mixture was stirred at an interval of one day and the fermentation liquid circulation pump was operated for 5 minutes to adjust the pH to 3.8 to 4.2 So as to be fermented.

The fermented red ginseng concentrate thus prepared fermented red ginseng concentrate using various lactic acid bacteria in the intestines of a human, so that when a person ingests it, various kinds of digestive enzymes produced by each lactic acid bacterium are able to absorb the kinds and saponins And the absorption rate of ginsenoside is increased, so that anyone can easily maximize the effect of red ginseng.

The present invention thus provides a method for producing Lactobacillus acidophilus KCCM 32820,

Lactobacillus plantarum KCCM 11322, Bifidobacterium infantis The fermented red ginseng concentrate of KCCM 11207 is used to maximize the content of red ginseng saponins that can be absorbed and the fermented red ginseng concentrate ferments saponin by three kinds of lactic acid bacteria to maximize the absorption of saponin into the body, There is an advantage that the effect of red ginseng can be seen.

1 is a block diagram showing a process of manufacturing fermented red ginseng according to the present invention.
FIG. 2 is a photograph of a photograph of a fermented red ginseng concentrate product according to an embodiment of the present invention. FIG.

Hereinafter, embodiments of the present invention will be described in detail.

The production process for producing fermented red ginseng according to the present invention will be described in detail.

Step 1: Preparation of lactic acid bacteria strain and preparation of red ginseng concentrate

In the present invention, as a strain for producing fermented red ginseng concentrate, Lactobacillus acidophilus KCCM 32820, Lactobacillus plantarum KCCM 11322, Bifidobacterium infantis KCCM 11207 is used. The strains of the three kinds of lactic acid bacteria are purchased and used for expansion culture.

The lactic acid bacteria using the three kinds of human-derived species used in the present invention are Lactobacillus acidophilus and Bifidobacterium , the dominant species in the large intestine infantis and Lactobacillus plantarum , the dominant species in the fermentation of kimchi, were used to ferment lactic acid bacteria which can be digested in the intestines.

In principle, the lactic acid bacteria strain used in the present invention is stored by freeze drying at -20 ° C.

Also, if the freeze dryer is not ready in the company, it can be registered in the Microbiological Conservation Association, etc.

In addition, a red ginseng concentrate for fermentation in the preparation step is prepared in advance.

Step 2: Culture of lactic acid bacteria strain

The above strains were inoculated 1 loop streaking in MRS agar plate medium and replaced with CO ₂ gas, and the three strains were cultured in anaerobic incubator at 37 ° C for 24 hours.

Step 3: Step for the first stationary culture

The cultivated strains were sterilized and dried at 121 ° C for 15 minutes, and 3 kinds of strains were evenly mixed and inoculated 1 llo. After replacing the head space with CO ₂ gas, 40 ml of MRS broth was cultured in a flask culture medium at 37 ° C For 24 hours.

Step 4: Step of secondary culture

40 ml of the above-mentioned first cultured strain was inoculated into 960 ml of a 10-brix red ginseng concentrate, stirred at 37 ° C for 48 hours, and 1,000 ml of the strain was cultured.

At this time, the red ginseng concentrate is put into a 2-liter Erlenmeyer flask with 1,000 ml of 10 brix red ginseng concentrate. The red ginseng concentrate is sterilized at 95 ° C for 1 hour in a final volume of 960 ml by adding 140 g of the concentrate to water, do.

The red ginseng concentrate was mixed with 40 ml of the above-mentioned first cultivated strain, and the red ginseng concentrate was inoculated. The head space was replaced with CO ₂ gas and the mixture was incubated at 37 ° C for 48 hours.

At this time, 20ml of each sample is aseptically sampled at intervals of 1 day, and the presence or absence of culture is confirmed by confirming the decrease in pH.

 Fifth step: Step for culturing the third stationary culture

One liter of the secondly cultured lactic acid bacteria strain is inoculated aseptically into 39 liters of a 10-brix red ginseng concentrate, and the mixture is allowed to stand at 37 DEG C for 72 to 96 hours to culture 40 liters of the strain.

At this time, 5.6 kg of red ginseng concentrate is added to water to make a final volume of 39 L, sterilized at 95 ° C. for 1 hour, and then cooled to 37 ° C.

1 L of the secondly cultured strain was aseptically inoculated into 39 L of the sterilized and cooled red ginseng concentrate, and the head space was replaced with CO ₂ gas, and the mixture was allowed to stand at 37 DEG C for 72 to 96 hours, The strain is cultured.

At this time, 20 ml of each sample is aseptically sampled at intervals of 1 day to confirm whether or not the culture has been established by confirming the pH drop. Subsequently, the head space is replaced with CO ₂ gas and the culture is continued.

Step 6: Fermentation step of red ginseng concentrate

40 L of the above-mentioned third cultured strain was inoculated aseptically into 960 L of a 10-brix red ginseng concentrate and incubated at 37 ° C for 120 hours to cultivate 1,000 L of red ginseng concentrate.

At this time, 140 kg of red ginseng concentrate is put into a fermentation tank, and water is added to make a final volume of 960 L. The resulting solution is sterilized at 95 ° C. for 2 hours and then cooled to 30 ° C.

40 L of the above-mentioned third cultivated strain was inoculated in 960 L of the sterilized and cooled red ginseng concentrate, stirred and incubated at 37 캜 for 120 hours to cultivate 1,000 L of the strain.

The red ginseng concentrate cultured with 1,000 L of the strain was kept in a vacuum state at -50 to -60 kg / cm 3 in the incubator, and the red ginseng concentrate thus prepared was cultivated in the fermentation tank at intervals of 1 day Agitation and circulation of the fermentation broth The homogenization of the circulation pump is carried out for 5 minutes. The pH is measured by aseptically sampling 20 ml each time, and the degree of fermentation is checked by confirming the pH change. When the pH reaches 3.8 to 4.2, the fermentation is terminated.

The characteristics of the lactic acid bacteria for fermenting the red ginseng concentrate of the present invention thus produced are as shown in Table 1 below.

By fermenting the red ginseng concentrate using the lactic acid bacteria shown in Table 1, it is possible to maximize the efficacy of the red ginseng because it is easily absorbed into the body regardless of the constitution of the recipient.

As shown in the present invention, when three kinds of lactic acid bacteria derived from various human bodies are used for fermentation,

Ginsenosides (Rb1, Rb2, Rb3, Rc, Re, Rg2, R2, R1, Rg1, etc.) with large molecular weights can not pass through the mesentery. That is, it is not digested and absorbed by humans. In this case, only ginsenosides (Rd, F1, F2, Rg3, Rk1, Rg5, Rh1, Rh2, Compound K, ppt and ppd) are absorbed and absorbed.

In other words, human genes do not have information on enzymes that digest ginsenosides with high molecular weights. Therefore, ginsenoside, which is an effective ingredient for red ginseng intake, is excreted only by bacteria in the intestines of humans, especially by enzymes produced by lactic acid bacteria. However, the intestinal environment of each individual is as different as the face appearance according to the person. The type of food to be eaten, and the intake habit, or the stress. Because of these problems, the lactic acid bacteria that can be fixed in the intestine are limited, and the digestion and absorption ability against ginsenoside is also limited. Therefore, the present invention provides a red ginseng concentrate as a fermented red ginseng concentrate using various lactic acid bacteria.

Table 2 shows the fermentation results of the red ginseng concentrate according to the present invention.

As can be seen from the analysis of the fermentation results in Table 2 above,

- The concentration of fermentation metabolite in the first day of fermentation is considered to be the effect of heat applied during sterilization before fermentation.

- If the concentration of fermentation metabolites is more than 15mg / g of the standard, it must be fermented for more than 115 hours.

- It can be seen that the concentration of the fermentation metabolite increases rapidly when the pH reaches the lowest point and further fermentation takes about 1 day, rather than stopping the fermentation when the pH reaches 3.93. In other words, the conversion to the fermentation metabolite occurs at a low pH.

- Rg1 + Rb1 converted from fermentation for 4 days to fermentation for 5 days all accounted for the majority of the increase of fermentation metabolites, indicating that Rg1 and Rb1 were decomposed to produce fermented metabolites.

The analytical results of the red ginseng concentrate of the present invention thus produced are shown in Table 3 below.

As shown in Table 3, ginsenosides (Rg1, Rb1, Rf, Rg2, etc.) having large molecular weights, which can not pass through the mesentery and are not digested and absorbed by humans, show a decrease in fermentation result. However, in case of Rc and Re, fermentation showed some increase, but in case of Rc, it was judged to be due to experimental error. In case of Re, fermentation showed a unique pattern that increased with fermentation.

It was confirmed that ginsenoside (Rh1, Rd, F1, ppt, Rk1, Rg5, Compound K, Rh2, etc.), which is a type of ginsenoside that can be digested and absorbed by humans, It was confirmed that it is effective for digestion and absorption of However, ginsenoside (F2, Rg3, ppd) showed a slight increase in fermentation.

The content of digestible and fermentable metabolites was 16.299mg / g, which was 10.25 times higher than that before fermentation.

The pharmacological action of saponin contained in the fermented red ginseng concentrate of the present invention is shown in Table 4 below.

As described above, the present invention uses various kinds of lactic acid bacteria in the intestines to ferment the red ginseng concentrate, and when it is ingested, the kinds and amounts of the saponins that can be absorbed by various kinds of digestive enzymes produced by the respective lactic acid bacteria are increased, It is possible for anyone to easily maximize the effect of red ginseng.

Hereinafter, the present invention will be described in detail.

FIG. 1 is a block diagram showing a process for producing fermented red ginseng according to the present invention. First, a plurality of lactic acid bacteria are cultured to ferment a red ginseng concentrate.

Since the strain of lactic acid bacteria is very small in size, the strain is cultivated by culturing the strain and then mixed with a certain amount of red ginseng concentrate. The strain is gradually cultured and mixed with red ginseng concentrate to ferment.

Briefly, a preparation step of cryopreserving a large number of lactic acid bacteria strains, a step of culturing a lactic acid bacteria strain, a first step of culturing the lactic acid bacteria strain, a step of culturing the lactic acid bacteria strain secondarily using the first cultured strain → The third step of culturing the lactic acid bacteria strain using the bacterium cultured in the binary culture method → The third step is to ferment the mixture of the cultured lactic acid bacteria and the prepared red ginseng concentrate.

FIG. 2 is a photograph showing a photograph of a fermented red ginseng concentrate according to an embodiment of the present invention. FIG.

The present invention thus enables the effect of red ginseng regardless of the constitution of a human being to be obtained by taking a red ginseng concentrate using three kinds of lactic acid bacteria derived from human body, and in particular, the effect of saponin can be faster and maximized than that of ginseng or ordinary red ginseng There is an advantage.

Claims (4)

The fermentation of red ginseng concentrate was carried out by inoculating and mixing the red ginseng concentrate by homogeneously mixing Lactobacillus acidophilus KCCM 32820, Lactobacillus plantarum KCCM 11322 and Bifidobacterium infantis KCCM 11207,
The fermentation of the red ginseng concentrate can be carried out by preparing Lactobacillus acidophilus KCCM 32820, Lactobacillus plantarum KCCM 11322 and Bifidobacterium infantis KCCM 11207 at -20 ° C, preparing a red ginseng concentrate prepared by a conventional method,
1 loop streaking of the storage strains, CO ₂ gas in an MRS agar plate medium, and culturing in an anaerobic incubator at 37 ° C for 24 hours;
The cultured strains were sterilized and dried at 121 ° C for 15 minutes. Each strain was uniformly mixed and inoculated one loop. The head space was replaced with CO ₂ gas, and 40 ml of MRS broth was incubated at 37 ° C in a flask culture medium Culturing the cells for the first time for 24 hours;
40 ml of the first stationary culture was inoculated into 960 ml of 10 brix of red ginseng concentrate and incubated at 37 ° C for 48 hours in a second stationary culture;
1 L of the second stationary culture was inoculated aseptically into 39 L of 10 Brix red ginseng concentrate and incubated at 37 DEG C for 72-96 hours to culture 40 L of the strain.
The method for producing red ginseng concentrate according to claim 1, wherein 40 liters of the third cultivated strain is inoculated aseptically into 960 liters of a 10-brix red ginseng concentrate, followed by fermentation at 37 DEG C for 120 hours. delete delete The method according to claim 1,
For the third cultivated strain, 40 L of the strain was inoculated aseptically into 960 L of 10 brix red ginseng concentrate, and incubated at 37 ° C for 120 hours. The mixture was stirred at an interval of 1 day and the fermentation liquid circulation pump was operated for 5 minutes, 4.2. The method for producing a red ginseng concentrate according to any one of claims 1 to 3,

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