KR101447486B1 - Method for producing red ginseng water extract with enhanced specific ginsenoside content - Google Patents

Abstract

The present invention relates to a method for preparing red ginseng water extract having improved quality by increasing the content of saponin by lowering the temperature in the first extraction by adding water to red ginseng and increasing the temperature by increasing the temperature in the second extraction, A water extract and a ginsenoside content in a red ginseng water extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of producing a red ginseng water extract having enhanced specific ginsenoside content,

The present invention relates to a method for preparing red ginseng water extract having improved quality by increasing the content of saponin by lowering the temperature in the first extraction by adding water to red ginseng and increasing the temperature by increasing the temperature in the second extraction, A water extract and a ginsenoside content in a red ginseng water extract.

In recent years, as the level of living and interest in health have increased, interest in ginseng has spread, and a variety of processed products corresponding to consumers' preferences have been developed along with the development of food processing technology, and the demand for products is rapidly increasing.

Ginseng is a perennial herbaceous herbaceous plant belonging to Panax ginseng (Araliaceae) in plant taxonomy and has long been used as an important medicinal herb in oriental medicine. Ginseng is generally classified as white ginseng and red ginseng according to the processing method. White ginseng is dried as it is, that is, unprocessed ginseng, that is, ginseng, which is mined in the field, and red ginseng is steamed and dried. And changes in the chemical structure. Especially, the saponin components such as ginsenosides Rg2, Rg3, Rhl, and Rh2, which are unique components of ginseng, which are not present in ginseng, are newly generated by the heat generated in the manufacturing process of red ginseng. It is known that there is growth inhibitory action, hypotensive action, brain cell protection and learning ability improving action, anti-thrombogenic action, antioxidant action, immune enhancement, blood glucose lowering, and so it can be expected to exert excellent pharmacological effect only for red ginseng. However, since red ginseng is dried and hardened, it is difficult to directly take it. Therefore, it is usually processed and distributed in the form of powder, slice, tablet, concentrate, pouch, etc., The consumption of the extract (pouch) is increasing. Therefore, the majority of Korean red ginseng processed products contain the red ginseng extract or are commercialized as such, and the red ginseng extract is most widely produced at the production site.

Generally, red ginseng extract is produced in the order of extraction process and filtration process in the order of production, but the process has not been established yet. Especially, in case of red ginseng extraction process, extraction method is different for each producer. Even when raw materials are used, there is a difference in the quality of the red ginseng extract produced. In addition, in the method of extracting red ginseng, the saponin content of the red ginseng extract varies depending on the extraction solvent and the setting temperature and time of extraction. In contrast, in the production field, .

Korean Patent Registration No. 1011038 discloses a red ginseng extract and a red ginseng beverage containing the red ginseng extract, but is different from the method for preparing a red ginseng water extract in which the specific ginsenoside content of the present invention is enhanced.

It is an object of the present invention, which is devised by the above-mentioned requirement, to provide a method of increasing the content of saponin by lowering the temperature in the first extraction and increasing the temperature in the second extraction, And to provide a red ginseng water extract prepared by optimizing the quality of the extract.

In order to solve the above-described problems, the present invention provides a method for producing a red ginseng product, comprising the steps of: (a) And (b) separately extracting the above-mentioned primary extract, and further adding water to the remaining red ginseng roots to further increase the temperature thereof, followed by secondary extraction and mixing with the above-mentioned primary extract, The present invention also provides a method for producing a red ginseng water extract having enhanced side content.

In addition, the present invention provides a red ginseng extract obtained by the above method.

Further, the present invention provides a method for producing red ginseng, comprising the steps of: (a) And (b) separating the extracted primary extract and adding water to the remaining ginseng roots to further increase the temperature, and then mixing the extract with the primary extracted extract to increase the ginsenoside content Wherein the ginsenoside content in the red ginseng water extract is increased.

According to the present invention, the red ginseng water extract of the present invention improves the specific ginsenoside content compared to the conventional red ginseng water extract, has a low bitter taste and is soft in taste, so consumers can take it without hesitation. , Which can be expected to increase the income of farm households.

In order to achieve the object of the present invention,

(a) adding water to red ginseng to effect primary extraction; And

(b) separating the firstly extracted liquid separately and adding water to the remaining red ginseng roots to further increase the temperature, and secondly extracting and mixing with the first extracted liquid, The present invention provides a method for producing a red ginseng water extract having an improved content.

When the specific ginsenosides to be promoted are Rb1, Rb3, Rc, Re, Rf, Rg1 or Rh2 in the process for preparing the red ginseng water extract of the present invention,

(a) adding water to red ginseng and first extracting at 72 to 78 ° C for 6 to 12 hours; And

(b) separating the extracted primary extract and adding water to the remaining red ginseng, and then performing secondary extraction at 82 ~ 88 ° C for 6 ~ 12 hours and mixing with the primary extract,

More preferably,

(a) adding water to red ginseng and firstly extracting it at 74 to 76 ° C for 8 to 10 hours; And

(b) separating the extracted primary extract, adding water to the remaining red ginseng, separating the extract at 84 to 86 ° C for 8 to 10 hours, and mixing with the primary extracted extract,

Most preferably,

(a) adding water to red ginseng and extracting it at 75 캜 for 9 hours; And

(b) extracting the primary extracts separately, adding water to the remaining red ginseng roots, and then secondary extraction at 85 ° C for 9 hours and mixing with the primary extract.

When the specific ginsenoside is Rb2, Rd, Rg2, Rg3 or Rh1 in the method for preparing the red ginseng water extract of the present invention,

(a) adding water to red ginseng and first extracting it at 82 to 88 ° C for 6 to 12 hours; And

(b) separating the extracted primary extract and adding water to the remaining red ginseng, and then performing secondary extraction at 92 to 98 ° C for 6 to 12 hours and mixing with the primary extracted extract,

More preferably,

(a) adding water to red ginseng and extracting it at 84 to 86 ° C for 8 to 10 hours; And

(b) extracting the primary extract separately, adding water to the remaining red ginseng roots, and then secondary extraction at 94 to 96 ° C for 8 to 10 hours and mixing with the primary extracted extract,

Most preferably,

(a) adding water to red ginseng and extracting it at 85 ° C for 9 hours; And

(b) extracting the first extract, separately adding red to the remaining red ginseng, adding water to the second red ginseng extract at 95 ° C for 9 hours, and mixing with the first extracted ginseng extract.

In the method for preparing the red ginseng water extract of the present invention, it is preferable to use water as the extraction solvent of the red ginseng water extract of the present invention. Traditionally, ginseng has been consumed for a long time by water, It is because it is fast. In addition, the extract of red ginseng extracted with water can be taken directly without any treatment after extraction, and it does not cause problems even when taken for a long time, and consumers can safely drink without any hesitation, so that they can be manufactured as a preferred extract.

In addition, in the method of producing the red ginseng water extract of the present invention, the extraction conditions as described above in the production of the red ginseng extract of the present invention are such that the specific ginsenosides are efficiently extracted and the functional ingredient of red ginseng is maximally promoted, However, there is a problem in that the active ingredient contained in red ginseng is lost when the extraction condition is exceeded, and the sensuality such as the sourness of the red ginseng extract is reduced to deteriorate the quality of the extract. In addition, when aged or fermented red ginseng is aged and fermented, it takes a lot of time, effort, and cost. Therefore, the present invention can provide an advantage in that it can be produced quickly and economically .

In addition, in the method for preparing the red ginseng water extract of the present invention, the red ginseng in step (a) is preferably fried for 4 to 6 years at 94 to 100 ° C for 2 to 4 hours, Dried, followed by secondary drying at 45 to 55 ° C and tertiary drying with sunlight. More preferably, the 5-year-old ginseng is first boiled at 97 ° C for 3 hours, first dried at 60 ° C, Lt; RTI ID = 0.0 > C, < / RTI > followed by tertiary drying in sunlight. In the step (a), red ginseng may be prepared by cutting main roots at 0.5 to 0.8 cm, fine roots at 1.5 to 2.5 cm, and mixing main roots and fine roots at a weight ratio of 6 to 8: 2.5 to 3.5, Of 0.5 to 0.8 cm, fine roots of 2 cm, and main roots and fine roots at a weight ratio of 7: 3. The prepared red ginseng main roots and fine roots were prepared as a water extract using the same ratios as described above, so that the red ginseng extract could be prepared by taking the ginseng extract in a reduced bitter taste and soft taste. In addition, since the red ginseng is manufactured under the same conditions as described above and the red ginseng thus produced is cut and mixed as described above, it has an effect on the extraction temperature and time of red ginseng in the extraction step of red ginseng, In order to increase the side content, red ginseng is prepared under the same conditions as described above, and the red ginseng thus prepared is cut and mixed as described above.

The present invention also provides a red ginseng extract prepared by the above method.

The present invention also relates to

(a) adding water to red ginseng to effect primary extraction; And

(b) separately extracting the primary extract, and adding water to the remaining red ginseng roots to further increase the temperature, and then mixing with the primary extract, thereby increasing the ginsenoside content The present invention provides a method for increasing ginsenoside content in red ginseng water extract.

When the ginsenosides to be enhanced are Rb1, Rb3, Rc, Re, Rf, Rg1 or Rh2 in the process for preparing the red ginseng water extract having improved ginsenoside content according to the present invention,

(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the main muscle and fine muscle at a weight ratio of 6-8: 2.5 ~ Lt; RTI ID = 0.0 > 78 C < / RTI > for 6 to 12 hours; And

(b) The above-mentioned extracted liquid of the first step is separated, and 8-12 L of water is added to the remaining red ginseng, and the resultant can be extracted at 82 ~ 88 ° C for 6 ~ 12 hours and mixed with the first extract.

More preferably,

(a) 9 ~ 11 L of water was added to 0.9 ~ 1.1 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine muscle to 1.8 ~ 2.2 cm and the weight ratio of 6.5 ~ 7.5: 2.8 ~ 3.2. ≪ / RTI > for 8-10 hours at 76 < 0 >C; And

(b) Separately separating the extract from the first extract, adding 9 to 11 L of water to the remaining red ginseng, and performing secondary extraction at 84 to 86 ° C for 8 to 10 hours, and mixing with the primary extract,

Most preferably,

(a) 1 L of water was added to 1 kg of red ginseng prepared by cutting main roots at 0.5 to 0.8 cm and fine roots at 2 cm, and main roots and fine roots at a weight ratio of 7: 3, followed by primary extraction at 75 ° C for 9 hours; And

(b) The above-mentioned primary extract is separated, and 10 L of water is added to the remaining red ginseng, which is then subjected to secondary extraction at 85 ° C for 9 hours and then mixed with the primary extract.

In addition, in the method for preparing the red ginseng water extract having enhanced ginsenoside content according to the present invention, when the enhancing ginsenoside is Rb2, Rd, Rg2, Rg3 or Rh1,

(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the weight ratio of 6-8: 2.5 ~ Gt; 88 C < / RTI > for 6 to 12 hours; And

(b) The above-mentioned extracted liquid of the first extract is separated, and 8-12 L of water is added to the remaining red ginseng, and the mixture is secondly extracted at 92 ~ 98 ° C for 6 ~ 12 hours and mixed with the first extract.

More preferably,

(a) 9-11 L of water was added to 0.9-1.1 kg of red ginseng prepared by cutting the main muscle to 0.5 to 0.8 cm and the fine root to 1.8 to 2.2 cm and the weight ratio of the main muscle and the fine muscle to the weight ratio of 6.5 to 7.5: 2.8 to 3.2, Lt; RTI ID = 0.0 > 86 C < / RTI > for 8 to 10 hours; And

(b) Separately extracting the above-mentioned primary extract, and adding 9 ~ 11 L of water to the remaining red ginseng roots, followed by secondary extraction at 94 ~ 96 ° C for 8 ~ 10 hours and mixing with the primary extract,

Most preferably,

(a) adding 10 L of water to 1 kg of red ginseng prepared by cutting the main roots at a weight ratio of 7: 3 by cutting the main roots at 0.5 to 0.8 cm and fine roots at 2 cm and extracting them at 85 ° C for 9 hours; And

(b) The above-mentioned primary extract is separated, and 10 L of water is added to the remaining red ginseng, which is then subjected to secondary extraction at 95 ° C for 9 hours and then mixed with the primary extract.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

1. Red ginseng manufacturing

The red ginseng used in this experiment was washed with 5-year-old raw ginseng raw material and arranged on a swab, followed by steam (97 ° C, 3 hours), primary drying (60 ± 5 ° C), secondary drying (50 ± 5 ° C) Which was prepared from round red ginseng.

2. Manufacture of red ginseng water extract

1 kg of red ginseng was cut into 0.5 ~ 0.8 cm and fine roots were cut into 2 cm and 1 kg was weighed at a weight ratio of 7: 3 to the cotton pouch. Then, And 500 ml of red ginseng water extract was collected every 6, 12, and 18 hours.

In addition, 1 kg of red ginseng with a ratio of 7: 3 ratio of main muscle to fine roots was quantitatively prepared in order to prepare mixed red ginseng water extract of low temperature and high temperature extraction, and 10 L of fresh water was added to the cotton pouch, The extracts were collected separately, and 10 ℓ of distilled water was added to the red ginseng leaves firstly extracted, followed by second extraction at 85 ° C and then mixed with the first extract. The extract was firstly extracted at 75 ° C and then extracted at 85 ° C to obtain an extract. In addition, the extract was prepared by the same method as above. The extract was first extracted at 85 ° C, then extracted at 95 ° C, To obtain an extract.

3. Analysis of ginsenoside content

The ginsenoside analysis was analyzed by high performance liquid chromatography.

4. Sugar content, absorbance, pH measurement

Brix was measured using PR-100 (Atago, Japan). The turbidity was measured at 490 nm using a UV spectrophotometer (DU 730; Beckman Culter) and the pH was measured using a MP 220 (Mettler Korea).

Example  1: Extraction of red ginseng water extract Gin Senocide  content

The total ginsenoside content of red ginseng extract extracted at 75 ℃ for 18 hours was 78.37 ㎎ / 100 ㎖. The ginsenoside content of red ginseng extract extracted at 85 ℃ for 12 hours was 79.15 ㎎ / 100 ㎖. In order to obtain higher contents of ginsenosides, the first extraction was performed at 75 ℃ and the second extraction was performed at 85 ℃ for 9 hours. Total ginsenoside content was 98.07 ㎎ / 100 ㎖ higher in the mixed extracts, and the primary extracts were extracted for 9 hours at 85 ℃, and the secondary extracts were extracted at 95 ℃ for 9 hours and 96.72 ㎎ / 100 ㎖ The contents of the extracts were higher than those extracted at 75 ℃ or 85 ℃. As described above, the maximum total saponin content of red ginseng extract was first extracted at low temperature of 75 ° C for 9 hours and then extracted at 85 ° C for the second time.

The content of Rb2, the antidiabetic agent, was the highest in the red ginseng extract, which was the primary extract at 85 ℃ and the secondary extract at 95 ℃, and the Re content was the highest at 75 ℃, The highest extract concentration was 11.65 ㎎ / 100 ㎖ in red ginseng extract.

The total amount of prosapogenin (ginsenosides Rg2, Rg3, Rh1, and Rh2), which is a specific component of red ginseng and exhibits anticancer and cancer metastasis inhibitory activity, is 75 ° C higher than that of the extracts extracted at 75 ° C and 85 ° C, In the case of the extracts which were secondly extracted and mixed at 13.21 ㎎ / 100 ㎖ at 85 ℃, and 15.67 ㎎ / 100 ㎖ at the second extraction at 95 ℃.

The contents of ginsenosides Rb1, Rb3, Rc, Re, Rf, Rg1 and Rh2 were higher than those of other water extracts at 75 ℃ and 85 ℃, respectively , And the sum of Rb1 + Rg1 + Rg3, which is the standard of health functional foods, was the highest at 41.90 ㎎ / 100 ㎖. In addition, it was confirmed that the ginsenoside Rb2, Rd, Rg2, Rg3 or Rh1 contents were firstly extracted at 85 ° C and secondly extracted at 95 ° C, and the red ginseng water extract was higher than other water extracts.

The ginsenoside content of red ginseng water extracts according to various extraction conditions Extraction temperature
(° C) Ginsenoside content (mg / 100 ml) Rb1 Rb2 Rb3 Rc Rd Re Rf Rg1 Rg2 Rg3 Rh1 Rh2 Ps ^§ Total 75 ℃ 24.71 9.33 2.34 9.6 3.17 9.14 3.06 6.43 3 2.71 4.72 0.16 10.59 78.37 85 ℃ 23.92 8.93 2.15 9.85 3.6 9.13 2.97 5.87 3.24 3.45 5.89 0.15 12.73 79.15 Primary 75 ° C,
Secondary 85 ℃ 30.39 10.92 2.6 12.25 3.97 11.65 4.13 8.95 3.78 2.55 6.67 0.21 13.21 98.07 Primary 85 ° C,
Secondary 95 ℃ 29.14 11.4 2.54 11.97 4.52 10.33 3.85 7.3 4.43 4.18 6.86 0.2 15.67 96.72

^§ Ps: professional sapogenin (Rg2 + Rg3 + Rh1 + Rh2 )

Example  2: Physicochemical properties of red ginseng extracts according to extraction conditions

The sugar content of red ginseng extract was increased by 18 hours at 75 ℃ and 2.43 and 2.47 Brix at 18 ℃ for 85 ℃, respectively. Absorbance was also highest at 75 and 85 ℃ for 18 hours, respectively, and the highest values were found at 1.26 and 1.65, respectively. The pH of the solutions extracted at 75 and 85 ℃ for 6 hours was the highest at 5.42 and 5.24, respectively, and decreased as the extraction time was longer.

In the case of the extract obtained by mixing the first extract and the second extract, the extract had a sugar content of 2.57 Brix, a pH of 5.05, and an absorbance of 1.05 in the extract of the first extract at 75 ° C and the second extract at 85 ° C, , The extract had a sugar content of 3.10 Brix, a pH of 4.99 and an absorbance of 1.36.

The results were compared with those of extracts extracted at 75 ℃ for 18 hours and those extracted at 85 ℃ for 18 hours. The sugar content was highest at 85 ℃ and 95% The highest extract concentration was 5.42 for 6 hours.

The sugar content, absorbance and pH of red ginseng water extract
Temperature (℃) 75 ℃ 85 ℃ 75 ℃ Primary,
85 ℃ Secondary 85 ℃ Primary,
95 ℃ Secondary Time (hr) 6 hours 12 hours 18 hours 6 hours 12 hours 18 hours 9 hours Primary,
9 hours Secondary 9 hours Primary,
9 hours Secondary Brix 1.97 2.33 2.43 1.70 2.33 2.47 2.57 3.10 pH 5.42 5.38 5.21 5.24 5.12 4.95 5.05 4.99 Absorbance (490 nm) 0.66 1.02 1.26 0.77 1.29 1.65 1.05 1.36

Claims (9)

delete delete delete delete delete delete delete (a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the main muscle and fine muscle at a weight ratio of 6-8: 2.5 ~ Lt; RTI ID = 0.0 > 78 C < / RTI > for 6 to 12 hours; And
(b) Separately extracting the above-mentioned extract from the first extract, adding 8 to 12 L of water to the remaining red ginseng, and performing secondary extraction at 82 to 88 ° C for 6 to 12 hours and then mixing with the primary extract to obtain ginsenoside Rb1 , Rb3, Rc, Re, Rf, Rg1 or Rh2 content of the ginseng extract. (a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the weight ratio of 6-8: 2.5 ~ Gt; 88 C < / RTI > for 6 to 12 hours; And
(b) Separately extracting the above-mentioned primary extract, and adding 8 ~ 12 L of water to the remaining red ginseng, the mixture is subjected to secondary extraction at 92 to 98 ° C for 6 to 12 hours and mixed with the primary extract to obtain ginsenoside Rb2 , ≪ / RTI > Rd, Rg2, Rg3 or Rh1 content of the ginseng extract.