KR101495312B1 - Red ginseng concentrate and process method thereof - Google Patents

Abstract

The present invention relates to an aqueous alkaline water extracted red ginseng concentrate which is neutralized by using an alkali substance which is safe for an acidified human body and which enhances the human body immunity, and relates to a process for producing the same, wherein (a) red ginseng and alkali water are added to an extractor, (B) extracting the first, second, third, and fourth extracts, respectively, (c) filtering the extracts filtered in step (b) 600 mMHg to produce soluble red ginseng components having a solid content of 60%, and (d) mixing the first, second, third, and fourth soluble red ginseng components.
By using the alkali water-extracted red ginseng concentrate and the method for producing the same, it is possible to treat and prevent various diseases related to the immunity enhancement of human body, anticancer, anti-stress and reduction of plasma cholesterol, etc. .

Description

Red ginseng concentrate and process method thereof "

The present invention relates to a red ginseng concentrate having immunity enhancing and regulating activity and a preparation method thereof, and more particularly, to a red ginseng concentrate of alkaline water extract which neutralizes by using an alkali substance which is safe for an acidified human body and enhances human immunity, will be.

Ginseng is produced in more than 90% of the world in Korea and China, and the main consumption countries are Japan, China, Hong Kong, Taiwan, Southeast Asia and other countries. In Korea, the weakness of Korean ginseng is widely known, and it is sold at a higher price than Chinese ginseng and Japanese ginseng, but market share in overseas market is decreasing every year. One of the obstacles to the advancement of ginseng in overseas markets is the storage and storage period of ginseng.

These ginsengs are divided into various kinds according to the processing method of 'ginseng' which is produced in the field, and it is mainly divided into ginseng, ginseng (white ginseng, white ginseng), red ginseng, and taekguk ginseng.

In other words, ginseng is a circular state of ginseng extracted from the field and contains about 75% moisture. It is a representative form of ginseng that we generally know, and it is the basis of all ginseng that has been harvested for 4-6 years. It is the most excellent in freshness, but it is inconvenient to keep it, and after a while, the moisture drops out, and wrinkles occur and the value of the product drops.

Red ginseng is prepared by washing fresh ginseng with water and putting it in a certain container and using heated steam to form steamed ginseng for a certain time according to its size, It is dried until it reaches 12.5 ~ 13.5% of water by using solar heat or other methods, and picks up the root roots (red ginseng) and shapes up. Important components of red ginseng include glycosides, panacen, polyacetylenic compounds, nitrogenous compounds, flavonoids, vitamins (B group), trace elements, enzymes, antioxidants, organic acids and amino acids .

White ginseng is a ginseng dried with solar heat, peeled off the outer surface of ginseng and has a yellowish white color.

Taegeuk ginseng is an intermediate product of red ginseng and white ginseng.

The classification of quality classes of red ginseng, taegeum gins, etc. as described above is classified based on the external form and internal form. Currently, red ginseng and tae guk ginseng are manufactured in a similar way only with different heating times according to their size.

As a method of manufacturing red ginseng, for example, the following methods are proposed.

That is, the following Patent Document 1 discloses a method for increasing the heavenly germination yield of red ginseng by adjusting the preheating temperature (temperature and time), the ginseng temperature, and the ginseng time in the ginseng condition in the process of roasting ginseng, 4 discloses a method for producing red ginseng in which the ginseng is packed with a vinyl pack or foil, heated and dried, and the process is repeated twice or more.

Patent Document 3 discloses a health functional beverage for human immunity enhancement having an anionic alkali effect, a far-infrared radiation effect, and a mineral effect, which is characterized by an organic multipurpose alkaline ion receptor. In the following Patent Document 4, 50-60 parts by weight of purified water is heated to 80-95 占 폚, 2-5 parts by weight of sodium citrate, 4-8 parts by weight of sodium tertiary phosphate, 2-5 parts by weight of D-sorbitol 2-5 And 15-20 parts by weight of sodium carbonate are added in this order and stirred to prepare an alkaline ionizing composition containing minerals.

Korean Patent Laid-Open Publication No. 1998-019946 (published on Aug. 17, 1998) Korean Patent Publication No. 2011-018036 (published Feb. 23, 2011) Korean Patent Publication No. 2009-0052430 (published on May 26, 2009) Korean Patent Publication No. 2009-0003968 (published on Jan. 12, 2009)

However, in the above-described conventional techniques, only a technique for manufacturing red ginseng or providing an alkaline ionizing composition is disclosed, but no technology for utilizing the same at the same time is disclosed.

Disclosure of the Invention An object of the present invention is to provide a red ginseng concentrate which can be used not only in the properties of red ginseng but also in the characteristics of alkaline water.

In order to achieve the above object, the present invention provides a method for preparing a red ginseng concentrate having immunity enhancing and regulating activity, comprising the steps of: (a) adding red ginseng and alkaline water into an extractor to prepare primary, secondary, (B) filtering the first, second, third, and fourth extracts, respectively; (c) filtering the extracted extracts in step (b) To concentrate the soluble red ginseng component having a solid content of 60%, and (d) mixing the soluble ginseng components of the first, second, third and fourth stages.

In the method for preparing a red ginseng concentrate according to the present invention, the composition ratio of alkaline water in step (a) is 2000 cc of water, 100 g of magnesium chloride, 200 g of potassium chloride, 100 g of D-sorbitol, 200 g of clarin, 600 g.

In the method for preparing a red ginseng concentrate according to the present invention, the alkaline water in step (a) may be prepared by heating 2000 cc of purified water (pH 7.0 - 7.5) to 80-95 ° C, (A-2) the solution dissolved in the step (a-1) is allowed to stand for 24-48 hours to obtain a solution having a pH of 11 ± 0.5; (a-3) 1 L of the solution filtered in step (a-2) and 1000 L of purified water were charged into a tank and stirred to obtain an alkaline water at pH 9.8 The method comprising the steps of:

In the method for preparing the red ginseng concentrate according to the present invention, 2000 L of alkaline water (pH 9.8) is added to 300 kg of red ginseng and the mixture is extracted at a pressure of 1 atm (760 mmHg) at 70 ° C for 6 hours, The secondary extract was prepared by adding 1500 L of alkaline water (pH 9.8) to the red ginseng after the first extraction and extracting the mixture at a pressure of 1 atm (760 mmHg) at 70 ° C for 6 hours, 1000 r of alkaline water (pH 9.8) was added to red ginseng and the mixture was extracted at a pressure of 1 atm (760 mmHg) at 80 ° C for 8 hours. The fourth extract was prepared by adding 500 L of alkaline water (pH 9.8) And then extracted at a pressure of 1 atm (760 mmHg) at a temperature of 80 DEG C for 8 hours.

In order to achieve the above object, the red ginseng concentrate according to the present invention is characterized in that it is prepared by the above-described method for producing red ginseng concentrate.

As described above, the red ginseng concentrate according to the present invention and the method for producing the red ginseng concentrate according to the present invention can be used for a variety of diseases that are involved in the immunity enhancement, anti-cancer, anti- Treatment and prevention can be achieved.

That is, according to the present invention, the effect of increasing the immune enhancement and regulating activity of the human body can be obtained by simultaneously using the concentrated liquid of red ginseng and the alkaline water.

1 is a process diagram for explaining a process for producing a red ginseng concentrate according to the present invention;

These and other objects and novel features of the present invention will become more apparent from the description of the present specification and the accompanying drawings.

First, the concept of the present invention will be described.

The functions of each component of the main component applied to the present invention are as follows.

Magnesium is contained in the bone of the adult body about 25g, and most of the magnesium in the pelvic tissue is present in the liver and muscle, and it is present in the cell together with potassium. This magnesium is important as an active substance of the enzyme reaction, and magnesium in plasma is less than 2 mg, but exists in the form of calcium, like protein phosphoric acid or citric acid. The blood sugar protein associated with magnesium is albumin, which binds calcium and magnesium. Lack of magnesium causes muscle spasms, rapid heart beat, mental confusion hallucinations, loss of direction, loss of appetite, exhaustion, nausea, vomiting and coma.

Sorbitol originates from sorbose and is naturally present in D-sorbitol (also referred to as D-Glucose) and is produced by reduction of the aldehyde group of D-glucose.

D-sorbitol (C ₆ H ₁₄ O ₆ ) is also formed by the reduction of the ketone group of L-fructose, and in this case, manitol is produced at the same time. L-sorbitol is produced by the chemical reduction of D-glucose, which is not naturally occurring.

Such D-sorbitol has a sweetness of about 50% of sweetness but has a refreshing sweetness, giving a refreshing feeling to the mouth and used as a sweetener for diabetic patients. In addition, the sorbitol solution absorbs moisture faster than glycerin, and has excellent moisturizing effect. At the same time, it maintains flexibility and freshness of food, prevents drying, weight reduction, cracking, and prevents starch aging and disease. The sorbitol osmotic pressure is 1.88 times higher than that of sugar at the same concentration and it is widely used in the confectionery field because it has the characteristic that Maillard reaction like glucose sugar does not occur.

Potassium is mainly contained in the cytoplasm, which controls the equilibrium of acids and alkalis, and has a great influence on metabolism in the body. Potassium is always closely related to sodium and is involved in metabolism. When it absorbs heat radiated into the body like silicon, it also functions to emit far-infrared rays. An adult body weighing 70 kg contains about 245 g of potassium in the body, especially in the nervous tissue and cytoplasm.

The white sugar is the smallest, high-purity white sugar produced first in the sugar making process. Sugar is made from sugar cane or sugar beet as a raw material. Before the process, the raw sugar has a yellowish color. The raw sugar is purified using charcoal and dried, The pigment is removed together with the impurities of the raw sugar so that it becomes white. The first product to be produced in this way is pure sucrose, more than 99% pure white sugar. Powder is supplied in the form of powder or liquid. The powder is suitable for all kinds of dishes because the size of the crystal is good. It is well-soluble but does not easily clump.

The alkali component applied to the present invention has a therapeutic effect on cells.

For life support, body temperature should be around 36.5 ℃ and blood pH should be maintained at 7.35 ~ 7.45 at all times. The cells are slightly lower than the pH of the blood because there are acidic extracts left after the life activity. Using this point, drinking alkaline water increases the pH of the blood, which causes the life of the cells to be recognized by the cells that have acidic scales out of the cell to keep the pH of the blood is kept normal. If this process continues, the cells will always remain clean and function, and the cells that have lost their original function, as well as prevention of various adult diseases, can find their function and expect therapeutic effects.

Hereinafter, the configuration of the present invention will be described with reference to the drawings.

FIG. 1 is a process diagram for explaining the manufacturing process of a red ginseng concentrate according to the present invention.

As shown in FIG. 1, first, red ginseng prescribed in the Health Functional Food Promotion Act and the Ginseng Business Act is purchased to remove foreign substances. Thereafter, it is washed 1 to 3 times as an integer.

Next, an alkali extracted water is prepared.

The raw material composition ratio of the alkaline water according to the present invention is 2000 cc of water, 100 g of magnesium chloride, 200 g of potassium chloride, 100 g of D-sorbitol, 200 g of whitening white sugar, and 600 g of potassium carbonate.

About 2000 cc of purified water (pH 7.0 - 7.5) in the above composition is heated to 80-95 캜, and then magnesium chloride, potassium chloride, D-sorbitol, And the mixture is stirred to dissolve.

Next, the above-mentioned dissolved solution was allowed to stand for 24 to 48 hours for ionization, and the non-ionized materials were removed by filtration to prepare the above-mentioned composition as a liquid. The pH of the prepared solution was about 11 ± 0.5.

1000 liters of purified water is put into a tank in 1 liter of the alkaline stock solution produced in the liquid phase as described above and stirred to form alkali extracted water at pH 9.8.

Next, a process for preparing a red ginseng concentrate using red ginseng and alkali extracted water as described above will be described.

First, the above-mentioned red ginseng is put into an extractor, and then the alkali extracted water (pH 9.8) is repeatedly injected and extracted up to fourth order as follows.

First, 2000 ℓ of alkaline water (pH 9.8) is added to 300 ㎏ of red ginseng and extracted at a pressure of 1 atm (760 mmHg) at 70 캜 for 6 hours. At this time, 60 to 70% of the extracted alkaline water is extracted from the primary extract.

Next, the second extraction is performed by adding 1500 L of alkaline water (pH 9.8) to the red ginseng remaining in the extractor after the first extraction and extracting it at 70 ° C and 1 atm (760 mmHg) for 6 hours. The secondary extract extracts 60 to 70% of the alkaline water.

Thereafter, 1000 L of alkaline water (pH 9.8) was added to the red ginseng remaining in the extractor after the second extraction, and the mixture was extracted at a pressure of 1 atm (760 mmHg) at 80 ° C for 8 hours. After the third extraction, 500 L of alkaline water (pH 9.8) is added to the red ginseng remaining in the extractor, and the mixture is extracted at a pressure of 1 atm (760 mmHg) at 80 ° C for 8 hours. The third and fourth extracts also extract 60 ~ 70% of the alkaline water, respectively.

Next, each of the first to fourth extracts is filtered using a microfilter (0.5 micrometer) to remove foreign matters from the extracted liquid.

For each of the first to fourth extracts, the filtrate is concentrated under reduced pressure to 500 to 600 mmHg using a vacuum concentrator. Concentration under reduced pressure is carried out by adjusting the concentration time in proportion to the amounts of the respective extracts extracted from the first to fourth orders. This process produces a soluble red ginseng component with a solids content of 60%.

Then, each of the first to fourth red ginseng concentrates is mixed.

The process for drinking the red ginseng concentrate as described above is as follows.

For example, when the red ginseng concentrate is put into a bottle, the bottle injected from the stainless steel washing facility is washed and dried at 85 ° C for 90 minutes using a hot air dryer.

Thereafter, the dried bottles are filled with soluble red ginseng as described above and capped.

The filled semi-finished product is sterilized in a sterilizer at 75 ° C for 30 minutes and formed into a finished product.

Although the present invention has been described in detail with reference to the above embodiments, it is needless to say that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the spirit of the present invention.

The red ginseng concentrate and the preparation method thereof according to the present invention are applied to health drinks that enhance human immunity.

Claims (5)

A method for producing a red ginseng concentrate having immunity enhancing and regulating activity,
(a) extracting the first, second, third and fourth extracts by injecting red ginseng and alkaline water into an extractor,
(b) filtering the first, second, third and fourth extracts, respectively,
(c) concentrating the extracts filtered in step (b), respectively, to 500 to 600 mmHg, and concentrating the extracts into soluble red ginseng components having a solid content of 60%; and
(d) mixing said first, second, third and fourth soluble red ginseng ingredients,
In the first extract, 2000 L of alkaline water (pH 9.8) was added to 300 kg of red ginseng, and the mixture was extracted at a pressure of 1 atm (760 mmHg) at 70 ° C. for 6 hours,
The secondary extract was prepared by adding 1500 L of alkaline water (pH 9.8) to the red ginseng after the first extraction, extracting the mixture at a temperature of 70 ° C and a pressure of 1 atm (760 mmHg) for 6 hours,
The third extract was prepared by adding 1000 L of alkaline water (pH 9.8) to the red ginseng after the second extraction, extracting it at 80 ° C and 1 atm (760 mmHg) pressure for 8 hours,
The fourth extract is prepared by adding 500 L of alkaline water (pH 9.8) to the red ginseng after the third extraction, and then extracting the red ginseng at a pressure of 1 atm (760 mmHg) at 80 ° C for 8 hours. The method according to claim 1,
The composition ratio of the alkaline water in the step (a) is 2000 cc of water, 100 g of magnesium chloride, 200 g of potassium chloride, 100 g of D-sorbitol, 200 g of clarite and 600 g of potassium carbonate Process for the production of red ginseng concentrate. 3. The method of claim 2,
The alkaline number of the step (a)
(a-1) 2000 cc of purified water (pH 7.0 to 7.5) is heated to 80 to 95 캜, and then stirred and dissolved while adding magnesium chloride, potassium chloride, D-sorbitol, ,
(a-2) allowing the solution dissolved in the step (a-1) to stand for 24-48 hours to ionize the solution to a pH of 11 ± 0.5, filtering out non-ionized substances by filtration,
(a-3) A method for preparing a red ginseng concentrate, comprising adding 1 liter of the solution filtered in step (a-2) and 1000 L of purified water into a tank and stirring to form alkaline water at a pH of 9.8. delete The red ginseng concentrate according to claim 3, which is produced by the method for producing red ginseng concentrate.

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