KR101439606B1 - Solid Block of Red Ginseng using Red Ginseng concentrate and Method of Preparing the same - Google Patents

Abstract

The present invention relates to a red ginseng solid block using red ginseng concentrate and a method for preparing the red ginseng solid block. Specifically, the red ginseng concentrate is subjected to mixing, stirring, degassing, filling, rapid freezing and freeze- Block, and the red ginseng solid block prepared by the above method is superior to red ginseng concentrated solution in terms of texture, cold / hot water solubility, and can be more precisely adjusted for one-time intake and has remarkably improved usability. Therefore, It can be usefully used as a health functional food preparation which can easily ingest red ginseng without loss of active ingredient of red ginseng.

Description

{Solid Blocks of Red Ginseng using Red Ginseng Concentrate and Preparation Method Thereof}

The present invention relates to a red ginseng solid block using a red ginseng concentrate and a method for producing the same.

Ginseng (Panax ginseng CA Meyer) is a plant that has been used as a precious blood medicine in Korea and China from ancient times to the present day. It is a plant for the treatment of intestinal diseases such as gangjang, gangjeong, hematopoiesis, Recovery, mental stability, sedation and so on. The efficacy of such ginseng is mainly due to ginseng saponin, that is, ginsenoside.

Ginseng is divided into ginseng, red ginseng and white ginseng depending on the processing method. Fresh ginseng is a raw ginseng that is harvested in the field and contains 70 ~ 80% of water. White ginseng is prepared by peeling off the surface of fresh ginseng, or by drying with sunshine or hot air, and has a milky white or light yellow color. Red ginseng is produced by washing the raw ginseng without peeling the surface of the raw ginseng, and then it is processed through boiling and drying process, and has a pale yellowish brown or dark red color.

Generally, it is known that red ginseng is selected from among six-year-old ginsengs only by selecting high quality ginseng and then dried and steamed. During the boiling process, hydrolysis by heat occurs to produce ginseng, white ginseng and other components. In particular, the malonyl-ginsenosides Rb1, Rb2, Rc and Rd present in white ginseng are produced and the glycosyl residue is removed at the C-20 position of ginsenoside or the hydroxyl group is isomerized at the C- -Gincenoside Rg3, 20 (R) -ginsenoside Rg2, 20 (S) -ginchenoside Rb2, 20 (R) -ginchenoside Rh1 with the separated mannyl group. These ginsenoside-specific ginsenosides have been found to have excellent effects on cancer prevention, cancer cell growth inhibition, hypotensive action, neuronal cell protection, antithrombotic action and antioxidant action.

Ginseng products are ginseng products such as ginseng products such as ginseng, white ginseng and red ginseng, ginseng concentrate obtained by extracting and concentrating ginseng, concentrate powder obtained by spray-drying ginseng concentrate, excipient such as ginseng concentrate, lactose and glucose, Various types of products such as processed ginseng products such as ginseng tea, ginseng powder capsule, and ginseng ginseng are commercially available. Among these ginseng products, it is inconvenient to eat the original product as it is, and recently, the taste of processed ginseng products has been increasing day by day.

In particular, red ginseng is generally extracted at home and consumed or taken in the form of concentrate, capsule, ring or tablet. Red ginseng concentrate is used to dissolve in hot water or cold water, or to be used for cooking food, but it is difficult to ingest the proper amount and there is a part where it is inconvenient to drink because the dissolving time for cold and hot water is long. On the other hand, it is a very difficult process to form a specific type of block with 100% of red ginseng concentrate. Actually, the form tends to be retained only when the ginseng is polished or the excipient is mixed.

Therefore, in order to solve the problems caused by the ingestion of the existing ginseng concentrate, it is required to develop a new type of formulation capable of increasing the solubility of cold and hot water, ease of use and convenience of use while maintaining the surface composition of ginseng,

Korea Patent Publication No. 2001-0100629 Korea Patent No. 10-1119467

It is an object of the present invention to provide a red ginseng solid block using a red ginseng concentrate and a process for producing the same.

In order to achieve the above object,

Degassing the red ginseng concentrate;

Shaping the degassed red ginseng concentrate into a block form; And

And lyophilizing the above-mentioned formalized red ginseng concentrate to prepare a red ginseng solid block.

The red ginseng concentrate may be prepared directly or commercially available. In the case of direct manufacture, red ginseng or dried red ginseng can be obtained by concentrating red ginseng extract prepared by hot water extraction or ethanol extraction.

In a preferred embodiment of the present invention, the solid content of the red ginseng concentrate is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, and most preferably 20 to 35% by weight based on the total weight of the solid But is not limited thereto.

In the method, it may further comprise homogenizing the red ginseng concentrate before the degassing step. The red ginseng concentrate is stirred at a temperature of 35 ° C or less using a homomixer or a stirrer to uniformly mix the red ginseng concentrate to obtain a homogeneous state.

At this time, the red ginseng concentrate may further contain ginseng powder or a sweetener. When the ginseng powder is contained in the red ginseng concentrate, the ginseng powder is preferably contained in an amount of 20 to 40 wt% based on the total weight of the red ginseng concentrate, more preferably 30 wt%, but is not limited thereto. If the content of the ginseng powder is below the above range, the preference of the ginseng powder can not be sufficiently expressed, and there is no difference in sensory properties between the ginseng powder and the ginseng powder. If the ginseng powder is above the above range, There is a problem in that the solubility of cold and hot water is lowered.

In addition, when the ginseng concentrate further contains a sweetener, the sweetener may be selected from the group consisting of honey, sugar, glucose, syrup, fructose, maltose, fructooligosaccharide, iso-oligosaccharide, maltooligosaccharide, D-xylose, sorbitol sorbitol, maltitol, mannitol, erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatine, acesulfame potassium, saccharin, Aspartame, Cyclamate and Sucralose, and the sweetener can be added to the red ginseng concentrate, which is a range that does not adversely affect the solubility and appearance of cold and hot water, It is preferably contained in an amount of 1 to 15% by weight based on the total weight, more preferably in an amount of 10% by weight, but is not limited thereto Neunda.

In the above method, the red ginseng concentrate is degassed to remove fine bubbles contained in the red ginseng concentrate, and is decompressed at a room temperature (25 to 35 ° C) at a pressure of 50 mTorr or less for 1 to 3 hours, It is preferable to sufficiently remove minute bubbles. The red ginseng solid block produced through the degassing step of the red ginseng concentrate has a smooth surface, uniform color, and can have improved hot water solubility.

In a preferred embodiment of the present invention, the red ginseng concentrate can be shaped into blocks by filling the degassed red ginseng concentrate into a forming mold such as a regular tray, plate, cup, bowl or dish. It is preferable to carry out a step of rapidly freezing the red ginseng concentrate in the form of a block form.

The rapid freezing can be carried out at a temperature of -50 to -30 占 폚, preferably -40 占 폚. The rapid freezing time is preferably 5 to 10 hours, but is not limited thereto and can be adjusted to an appropriate time according to the rapid freezing temperature.

In another embodiment of the present invention, the lyophilization is preferably performed at a temperature of -50 to -30 ° C and increasing the temperature to 40 to 60 ° C, and the lyophilization time is preferably 30 to 120 hours , It is preferable to perform lyophilization by gradually increasing the temperature to the above range over time. More preferably, it is frozen at -40 캜 or lower for 5 to 10 hours under a vacuum pressure of 0.5 mbar or less, and at -40 to -35 캜 for 3 to 20 hours, at -25 to -20 캜 for 5 to 10 hours , 5 to 15 hours at 0 DEG C, 5 to 10 hours at 5 to 10 DEG C, 3 to 8 hours at 25 to 35 DEG C, 3 to 8 hours at 40 DEG C and 10 to 25 hours at 50 DEG C , But is not limited thereto.

Due to the lyophilization conditions as described above, solid blocks can be prepared using only red ginseng concentrate without adding additives or excipients to form a block form. Specifically, as a general freeze-drying method, it is difficult to produce a 100% raw material of red ginseng concentrate as a smooth and uniform block outwardly. Freeze-drying is a drying method in which the raw material is frozen and then vacuumed rapidly to sublimate the ice to maintain the quality of the raw material to the maximum. Fruits, vegetables, vegetables, grains, etc. in which the raw material itself maintains its structure are easily lyophilized without greatly changing its structure. However, in the case of liquids, especially red ginseng concentrate, a part is dissolved in the freeze drying process. So that a swelling of the surface occurs. However, in the present invention, it is possible to manufacture a product consisting of a red ginseng concentrate, preferably by applying a deaeration step and applying freeze-drying conditions.

The red ginseng solid block prepared by lyophilization as described above may have a water content of 3 to 7 wt%, preferably 5 wt%, based on the total weight, but is not limited thereto.

According to one embodiment of the present invention, only red ginseng concentrate having a solid content of 20 to 70% is used, or a raw material containing red ginseng powder or honey is homogenized, and then red ginseng concentrate having a solid content of 20 to 50% And the microbubbles in the red ginseng concentrate are removed by decompression at room temperature to 50 mTorr or less for 1 hour. Then, the degassed concentrate is filled in a shaped tray, and the filled tray is rapidly frozen at a temperature of -30 DEG C or less, preferably -40 DEG C or less, and then freeze-dried to obtain red ginseng A concentrate solid block is prepared (see Figure 1). When the block is produced without the degassing step, the surface of the block is rough, the color is uneven, and the hot water solubility is lower than that of the block to which degassing is applied (see Table 5 and FIG. 3).

The red ginseng solid block of the present invention produced as described above showed no change in the content of ginsenoside, which is an active ingredient of red ginseng (see Table 2), and the sensory properties (ease of use), convenience of taking and overall preference of red ginseng concentrate (See Table 3). In addition, the red ginseng concentrate has a very strong viscosity property, which is inconvenient for drinking, but it can be confirmed that the red ginseng solid block prepared using the red ginseng concentrate has a remarkably superior solubility in cold and hot water than the red ginseng concentrate (see Table 4).

Therefore, it is possible to formulate into a block form without loss of active ingredient by using only 100% red ginseng concentrate by the method of producing red ginseng solid block of the present invention, and it is possible to improve the sensual characteristics and solubility of cold and hot water without using any additives or excipients, Since the red ginseng solid block was prepared, the above method can be effectively used for the production of red ginseng solid block, which is a 100% red ginseng concentrate.

In addition, the present invention provides a red ginseng solid block produced by the above method.

The ginseng solid block is preferably produced only from a red ginseng concentrate, but it is not limited thereto and ginseng powder or a sweetener may be optionally contained.

In a preferred embodiment of the present invention, the red ginseng solid block is homogenized, degassed, filled, rapidly frozen and freeze-dried using a red ginseng concentrate concentrated to a solids content of 10 to 70 wt%, preferably 20 to 60 wt% Which is produced only from 100% red ginseng concentrate. It does not cause any reduction of ginsenoside, which is an effective ingredient contained in red ginseng, and is excellent in preference and solubility in cold / hot water, can be adjusted exactly once, Can be usefully used as a solid block formulation of red ginseng.

The solid block of red ginseng according to the present invention is a solid block formulation prepared by using only red ginseng concentrate. It has more functional properties and preference than red ginseng concentrate and can conveniently control the intake of red ginseng which can be consumed once. And not only maximizes the convenience of use by consumers but also the solubility in cold and hot water is remarkably superior to that of conventional red ginseng concentrate and can be usefully used as a health functional food formulation of red ginseng used for preventing various diseases and maintaining health.

FIG. 1 is a schematic view showing a manufacturing process of a red ginseng solid block using a red ginseng concentrate.
FIG. 2 is a view showing the constructions of the red ginseng concentrated liquid and the red ginseng solid block of the present invention.
FIG. 3 is a view showing the outer shape of a solid block according to the presence or absence of the degassing process of the red ginseng solid block before filling. FIG.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by these examples and experimental examples.

< Example  1> Preparation of block-type freeze-dried product using red ginseng concentrate

<1-1> Preparation of red ginseng concentrate

6-year old red ginseng was pulverized to an appropriate size and extracted with hot water to obtain red ginseng extract. Then, a red ginseng concentrate having a solid content of 17 to 35% homogenized at 35 ° C or less was prepared using a homomixer or a stirrer through centrifugation, filtration and concentration under reduced pressure.

<1-2> Preparation of red ginseng solid block

Using the red ginseng concentrate prepared in Example <1-1>, solid blocks of 100% red ginseng concentrate, which had no excipients at all, were prepared as shown in Table 1 below (Experiments 1 to 4). In addition, a certain amount of a mixture of red ginseng concentrate and red ginseng powder (Experiment 5), licorice root, Angelica gigas, Baekbokryeong, white peony, After 4 times of extraction, the extract was cooled, centrifuged and concentrated under reduced pressure to obtain a solid block using a mixed extract of 100% herb medicine (Experiment 6), or a raw material with honey added to red ginseng concentrate (Experiment 7) . Specifically, the homogenized red ginseng concentrate was placed in a degassing tank and depressurized at room temperature (25 to 35 ° C) to 50 mTorr or less for 1 hour to remove microbubbles in the liquid. The filled trays were then rapidly frozen at -40 캜 to -30 캜 for 5 to 10 hours, lyophilized by increasing the temperature over time at -40 캜 to 50 캜 And a red ginseng solid block having a moisture content of 5% or less was prepared (FIGS. 1 and 2). On the other hand, 100% red ginseng concentrate without freeze drying was used as a control.

division Formulation ratio (%) Remarks Red ginseng concentrate Red ginseng powder Herbal medicine
Mixed extract honey Control 100 - - * S.C 64% Experiment 1 100 - - S.C 20% Experiment 2 100 - - S.C 25% Experiment 3 100 - - S.C 30% Experiment 4 100 - - S.C 35% Experiment 5 70 30 - - Experiment 6 - - 100 S.C 25% Experiment 7 90 - - 10 S.C 25%

* SC = Solid Contents

< Experimental Example  1> Red ginseng solid block Gin Senocide  Content check

In order to compare the contents of ginsenosides with the red ginseng solid blocks prepared in Example 1, the content of ginsenosides was measured by liquid chromatography (LC).

As a result, it was confirmed that there was no difference in the content of ginsenosides between the control group, which is the red ginseng concentrate itself, and the concentrate blocks after the lyophilization, in Experiment Groups 1 to 4 (Table 2).

Rg1 Re Rf Rh1 Rg2s Rg2r Rb1 Rc Rb2 Rd Rg3s Rg3r Control 1.34 1.93 2.00 1.21 2.11 2.00 8.32 3.67 3.40 2.21 4.00 1.57 Experiment 1 1.29 1.83 2.02 1.24 2.07 1.99 8.35 3.70 3.48 2.19 4.13 1.61 Experiment 2 1.28 1.86 1.98 1.16 1.93 1.88 8.10 3.52 3.27 2.08 3.80 1.53 Experiment 3 1.30 1.84 1.95 1.09 2.00 1.94 8.33 3.59 3.41 2.19 3.98 1.54 Experiment 4 1.29 1.88 1.97 1.21 2.00 1.98 8.27 3.55 3.37 2.10 4.01 1.62

< Experimental Example  2> Sensory evaluation of red ginseng solid block

In order to confirm the sensory characteristics (taste and texture) and convenience of taking the red ginseng solid block of the present invention, the control and Experiment Nos. 1 to 7 were directly ingested and then all the preferences including the individual items were respectively 15 Respectively. The hot water solubility was evaluated by the dissolution rate when red ginseng concentrate or red ginseng solid block was dissolved in hot water.

As a result, the experimental group was superior to the control group in all items, and the preferences of Experiment Groups 1 to 3 were similar. Particularly, Experiment 1 and 2 showed better mouthfeel in mouth than red ginseng concentrate (Table 3).

division Sensation (texture) Hot water solubility Easy to take Overall comparison preference Control + - - + Experiment 1 ++ +++ +++ +++ Experiment 2 ++ +++ +++ +++ Experiment 3 ++ +++ +++ +++ Experiment 4 +++ ++ +++ ++ Experiment 5 +++ +++ +++ +++ Experiment 6 ++ +++ +++ ++ Experiment 7 +++ +++ +++ +++

* Preference classification; -: Poor, +: Normal, ++: Good, and +++: Very good

< Experimental Example  3> Identification of the solubility of red ginseng solid block in cold and hot water

In order to confirm the solubility of the red ginseng solid block of the present invention, a control sample and samples of Experiment Nos. 1 to 7 were measured at 11 캜 (cold water condition), 23 캜 (water condition) and 70 캜 (hot water condition) Each 2 g was added and the pellets were rotated at 100 rpm to measure the time until the particles were not left, and the solubility was measured.

As a result, it was confirmed that the solubility of samples in all the experimental groups was superior to that of the control in both cold water and hot water (Table 4).

division Product moisture content hot water essence cold water Time (seconds) Time (seconds) Time (seconds) Control 36% 36 to 43 269-292 453 to 497 Experiment 1 4% to 6% 6 to 8 19-23 25 to 32 Experiment 2 4% to 6% 6 to 8 18-22 35 to 44 Experiment 3 4% to 6% 8 ~ 11 23 ~ 29 42 ~ 51 Experiment 4 4% to 6% 10 to 15 30 ~ 38 51 ~ 60 Experiment 5 4% to 6% 25 to 30 48 ~ 56 85 ~ 96 Experiment 6 4% to 6% 8-14 26 to 31 39 to 46 Experiment 7 4% to 6% 9-14 19-22 34 ~ 49

< Experimental Example  4> Degassing  Comparison of solid red ginseng blocks with and without process

In the preparation of the red ginseng solid block of Example 1, a red ginseng solid block was prepared according to the method of Example <1-2> without using a deaeration process for removing microbubbles in the red ginseng condensate. Then, the red ginseng solid block produced by degassing process was compared with the external shape and hot water solubility.

As a result, the red ginseng concentrate without deaeration (for degassing) and the degassed red ginseng concentrate (degassing application) were molded into blocks, respectively. As a result, the surface of the red ginseng solid block using the degassing process was smooth and uniform in color (FIG. 3) (Table 5). &Lt; tb &gt; &lt; TABLE &gt;

division Product moisture content hot water Time (seconds) No degassing Degassing application Experiment 1 4% to 6% 6 to 8 4 to 6 Experiment 2 4% to 6% 6 to 8 4 to 6 Experiment 3 4% to 6% 8 ~ 11 7 ~ 9 Experiment 4 4% to 6% 10 to 15 8 ~ 11

Claims (14)

Degassing the red ginseng concentrated solution at a temperature of 25 to 35 DEG C to a pressure of 50 mTorr or less;
Shaping the degassed red ginseng concentrate into a block form; And
Drying the concentrated red ginseng concentrate for 30 to 120 hours at a temperature of -50 to -30 占 폚, and then lyophilizing the solution by gradually increasing the temperature to 40 to 60 占 폚.
The method according to claim 1,
Wherein the red ginseng concentrate has a solids content of 10 to 70% by weight.
The method according to claim 1,
Wherein the red ginseng concentrate has a solid content of 20 to 60 wt%.
The method according to claim 1,
Wherein the red ginseng concentrate further comprises 20 to 40 wt% of ginseng powder based on the total weight of the red ginseng concentrate.
The method according to claim 1,
Wherein the red ginseng concentrate further comprises 1 to 15 wt% of a sweetener based on the total weight of the red ginseng concentrate.
The method of claim 5,
The sweetener may be selected from the group consisting of honey, sugar, glucose, syrup, fructose, maltose, fructooligosaccharide, isooligosaccharide, maltooligosaccharide, D-xylose, sorbitol, maltitol, mannitol, which is selected from the group consisting of erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tocotine, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose. Lt; / RTI &gt;
The method according to claim 1,
Further comprising homogenizing the red ginseng concentrate before said degassing step.
The method according to claim 1,
Characterized in that the red ginseng concentrate is filled in a standardized tray.
The method according to claim 1,
Further comprising rapid freezing of the red ginseng concentrate before the lyophilization step.
The method of claim 9,
Wherein the rapid freezing is carried out at a temperature of from -50 to &lt; RTI ID = 0.0 &gt; -30 C &lt; / RTI &gt; for 5 to 10 hours.
delete delete The method according to claim 1,
Wherein the red ginseng solid block has a moisture content of 3 to 7 wt% based on the total weight.
A solid red ginseng block produced by the method of claim 1.

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