KR101507652B1 - The manufacturing process of the black-ginseng comprising high ginsenoside content - Google Patents
The manufacturing process of the black-ginseng comprising high ginsenoside content Download PDFInfo
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- KR101507652B1 KR101507652B1 KR1020130047910A KR20130047910A KR101507652B1 KR 101507652 B1 KR101507652 B1 KR 101507652B1 KR 1020130047910 A KR1020130047910 A KR 1020130047910A KR 20130047910 A KR20130047910 A KR 20130047910A KR 101507652 B1 KR101507652 B1 KR 101507652B1
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- Prior art keywords
- ginseng
- black
- dried
- acid
- black ginseng
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- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 29
- 229940089161 ginsenoside Drugs 0.000 title description 17
- 241000208340 Araliaceae Species 0.000 claims abstract description 173
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 172
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 172
- 235000008434 ginseng Nutrition 0.000 claims abstract description 172
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
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- 238000000034 method Methods 0.000 claims abstract description 14
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- 238000009835 boiling Methods 0.000 abstract description 12
- 235000021067 refined food Nutrition 0.000 abstract description 2
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- 239000000126 substance Substances 0.000 description 5
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- NJUXRKMKOFXMRX-UHFFFAOYSA-N ginsenoside Rz1 Natural products CC(C)=CCC=C(C)C1CCC(C2(CCC3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O NJUXRKMKOFXMRX-UHFFFAOYSA-N 0.000 description 4
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- KWDWBAISZWOAHD-UHFFFAOYSA-N Ginsenoside Rk1 Natural products CC(C)=CCCC(=C)C1CCC(C2(CCC3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O KWDWBAISZWOAHD-UHFFFAOYSA-N 0.000 description 3
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Abstract
본 발명은 흑삼의 제조방법에 관한 것으로서, ⒜ 건조된 인삼을 팽화시키는 단계; ⒝ 팽화된 인삼을 구연산, 사과산 또는 아스코르브산 중에서 선택되는 1종의 산 수용액에 침지시키는 단계; 및 ⒞ 산 수용액에 침지한 팽화 인삼을 증숙 및 건조시키는 단계를 포함하여 제조하는 것을 특징으로 하는 흑삼의 제조방법에 관한 것이다.
본 발명에 의해 제조되는 흑삼은 저분자 진세노사이드 F2, Rg3, Rg5, Rk1을 고함량 함유되어 있으며, 저분자 진세노사이드 F2, Rg3, Rg5, Rk1는 인체에 용이하게 흡수되기 때문에 이를 이용하여 제조되는 흑삼 가공식품은 생체 효능을 높일 수 있다.
또한, 본 발명에 의해 제조되는 흑삼은 거의 벤조피렌을 함유하지 않기 때문에 장기간 복용하더라도 안전하게 복용할 수 있다.The present invention relates to a method for preparing black ginseng, comprising: (a) expanding dried ginseng; (B) immersing the expanded ginseng in one kind of acid aqueous solution selected from citric acid, malic acid or ascorbic acid; And a step of boiling and drying the expanded ginseng which is immersed in an aqueous solution of acetic acid, and drying the black ginseng.
The black ginseng produced by the present invention contains a high content of the low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1, and the low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1 are easily absorbed in the human body, Black ginseng processed foods can enhance the bio-effectiveness.
In addition, since black ginseng produced by the present invention contains almost no benzopyran, it can be taken safely even if taken for a long time.
Description
본 발명은 진세노사이드 F2, Rg3, Rg5, Rk1를 높은 함량으로 함유하고, 벤조피렌 함량을 기준치 이하로 저감시킨 흑삼의 제조방법에 관한 것이다.
The present invention relates to a process for producing black gins which contains ginsenosides F2, Rg3, Rg5 and Rk1 in a high content and whose benzopyrylene content is reduced below a standard value.
인삼은 두릅나무과에 속하는 다년생 초본(草本：꽃이나 풀 등)식물로 학명은 Panax schinseng NEES이다. 깊은 산악지대에서 자라는 식물이고 현재는 흔히 재배하고 있다. 높이는 60㎝에 달하고, 근경(根莖：뿌리와 줄기)은 짧으며 곧거나 비스듬히 서고, 밑에서 도라지 같은 뿌리가 발달한다. 근경 끝에서 1개의 원줄기가 나오고 끝에서 3, 4개의 잎이 윤생(輪生：돌려나기)하며 긴 엽병 끝에 5개의 장상복엽(掌狀複葉：손바닥 모양의 겹잎)이 달린다.
Ginseng is a perennial herbaceous plant belonging to Araliaceae and its scientific name is Panax schinseng NEES. It is a plant that grows in deep mountain regions and is now being cultivated. Its height reaches 60㎝, and rhizomes (roots and roots) are short and stand straight or diagonally, and roots like bellflower develop from the bottom. At the end of the rhizome, one main stem comes out, and at the end, there are three or four leaves, and five long leaves (palm-like compound leaf) hang on the end of the long petiole.
소엽(小葉)은 난형(卵形：계란형) 또는 도란형(倒卵形：계란을 거꾸로 세운 형태)이고 끝이 뾰족하며 밑부분이 좁고, 표면 맥 위에 잔털이 약간 있으며 가장자리에 잔톱니가 있다. 꽃은 연한 녹색으로 4월에 피며, 열매는 둥글고 적색으로 익는다. 뿌리는 옛날부터 강장제 또는 만병통치약으로 알려지고 있으며, 최근의 과학적 연구에 의해서도 약효가 인정되고 있다.
Lobules are ovate or obovate, with sharp tips, narrow bottom, small hairs on the surface veins, and small sawtooth on the edges. Flowers bloom in April with light green, and the fruit is round and ripened red. The root has been known as a tonic or panacea since ancient times, and it has been recognized by recent scientific studies.
기존 한방서에는 인삼의 약효로서 강장, 강심, 건위보정(健胃補精), 진정약으로 널리 상용되고, 위장기능 쇠약에 의한 신진대사 기능의 저하에 진흥약(振興藥)으로 사용되며, 병약자의 위부정체감(胃部停滯感), 소화불량, 구토, 흉통(胸痛), 이완성하리(弛緩性下痢), 식욕부진 등에도 응용되는 것으로 알려져 있다.
It is widely used as a medicinal product of ginseng as a medicinal effect of ginseng, and it is widely used as a calming drug, calorie correction, calorie correction, sedative medicine, and is used as a medicine for suppressing the metabolism by gastrointestinal disorder, It is also known that it is applied to the upper gastrointestinal (stomach) sensation, dyspepsia, vomiting, chest pain (chest pain), relaxation diarrhea, and anorexia.
인삼약효의 주성분이라고 현재까지 알려져 있는 진세노사이드 물질은 항피로작용(抗疲勞作用), 작업능력증진작용, 성선(性腺：생식샘)의 발육촉진작용, 혈당치 강하작용 등이 있는 것으로 증명되어 있다.
The ginsenoside substance known to be the main ingredient of ginseng pharmacological activity has been proven to have anti-fatigue action, work-ability enhancement action, gonadal growth promoting action, and blood glucose lowering action.
인삼은 70% 내외의 수분을 함유하고 있으므로 이것을 그대로 저장하거나 운반할 때 부패, 손상되기 쉬워 장기간 저장을 위하여 인삼을 증숙한 뒤 말려 홍삼으로 만든다. 또한, 흑삼은 위와 같은 증숙과 건조 과정을 여러 차례 되풀이하여 얻어지는 것으로서 통상 구증구포(아홉 번 찌고 아홉 번 말림) 공정으로 제조된다. 홍삼, 흑삼 외에도 흑홍삼이 있는데, 이는 흑삼과 홍삼의 중간 제품이다.
Because ginseng contains about 70% moisture, it is easily corrupted and damaged when it is stored or transported. Therefore, ginseng is cooked for long-term storage and dried with red ginseng. In addition, black ginseng is obtained by repeating the above-mentioned boiling and drying process several times, and is usually produced by the process of corduroy (nine times and nine times). In addition to red ginseng and black ginseng, there is black ginseng, which is an intermediate product between black ginseng and red ginseng.
홍삼, 흑삼, 흑홍삼 등 열처리 가공삼은 찌고 건조시키는 공정을 거치면서 인삼에 함유되지 않은 진세노사이드가 새로 생성되기도 하며, 원래 진세노사이드의 함량에도 많은 변화가 생기게 된다. 그 결과, 인삼과는 다른 우수한 약리효과를 나타내게 되며, 보존성도 좋아진다. 그리하여 수삼이나 백삼 대신 홍삼, 흑삼, 흑홍삼 등을 이용한 건강기능성 식품, 약학 조성물 등의 개발이 활발히 이루어지고 있다.
Heat treated ginseng such as red ginseng, black ginseng, and black ginseng is made into a ginsenoside which is not contained in ginseng as a result of being roasted and dried, and the content of ginsenoside originally changes. As a result, it exhibits excellent pharmacological effect different from that of ginseng, and preservation property is improved. Thus, healthful foods and pharmaceutical compositions using red ginseng, black ginseng, black red ginseng, etc. instead of ginseng and white ginseng have been actively developed.
대한민국 등록특허공보 등록번호 제10-0991351호에는 수삼을 산 처리한 후 4회 이상의 증숙/건조 단계를 거쳐 흑삼을 제조하는 방법이 공지되어 있으며, 대한민국 등록특허공보 제10-0600795호에는 진세노사이드 Rg3의 함량을 증가시키기 위해 수삼을 구증구포 방법으로 흑삼을 제조하는 방법이 기재되어 있고, 대한민국 등록특허공보 제10-0671330호에는 조사포닌의 함량이 증가된 구증구포 방법을 기재하고 있고, 대한민국 등록특허공보 제10-0543862호에는 흑삼을 9회 증숙 시키고 10회 황토건조실에서 건조시켜 제조된 흑삼으로써, 일반 흑삼에 비해 특정 진세노사이드 성분의 함량이 높아진 흑삼과 흑삼 농축액에 관한 것이 공개되어 있고, 대한민국 등록특허공보 제10-0529475호에는 인삼을 세척하여 건조 시킨 후 증숙과 건조시키는 과정을 9회 반복하여 사포닌 성분이 증가된 흑삼과 흑미삼의 제조방법에 관한 것이 공개되어 있고, 대한민국 등록특허공보 제10-0496418호에는 대부분의 사포닌을 함유하고 있는 인삼의 잔뿌리를 10증 10포법에 의해 흑미삼을 제조하는 방법에 관한 것이 공개되어 있다.
Korean Patent Registration No. 10-0991351 discloses a method for producing black gins through acidic treatment of ginseng with an acid treatment and / or drying at least four times, and in Korean Patent Registration No. 10-0600795, ginsenosides In order to increase the content of Rg3, there is disclosed a method of preparing black ginseng by the method of corn ginseng, and in Korean Patent Registration No. 10-0671330, there is disclosed a method of cornification with increased crude saponin content, Patent Publication No. 10-0543862 discloses black ginseng and black ginseng concentrate prepared by mixing nine times of black ginseng and drying it in a loess drying chamber for 10 times and having a specific ginsenoside content higher than that of ordinary black ginseng. Korean Patent Registration No. 10-0529475 discloses that ginseng is washed, dried and then steamed and dried nine times to obtain saponin And Japanese Patent Publication No. 10-0496418 discloses a method for producing black wool by a 10-fold increase in 10-fold method of ginseng root containing most of saponin Are disclosed.
하지만, 위와 같은 제조방법들은 흑삼의 제조에 소요된 시간이 총 60시간 이상 소요됨으로써 제조 시간이 길어지고, 이로 인해 경제성이 떨어지는 문제점이 있을 뿐만 아니라 증숙과 건조를 반복하는 과정에서 유해한 성분인 벤조피렌이 생성될 우려가 있다.
However, the above-mentioned production methods require a total of 60 hours or more for the production of black ginseng, which leads to a problem that the production time is lengthened and the economical efficiency is lowered. In addition, the harmful ingredient benzopyran There is a risk of generation.
벤조피렌은 다환 방향족 탄화수소(polycyclic aromatichydrocarbon, PAH)에 속하는 황색의 결정성 고체이며, 300~600℃에서 불완전 연소로 생성되는 물질로서, 환경오염 등으로 인해 농산물, 어패류 등 조리하거나 가공하지 않은 식품에도 존재하고 식품을 고온으로 가열할 때 식품의 주성분인 탄수화물, 단백질, 지질 등이 분해되어 생성되기도 한다. 이와 같이, 벤조피렌은 주로 오염된 물, 음식 그리고 대기를 통해 인체에 노출되며, 인체로부터 대사된 다양한 벤조피렌 대사체는 DNA에 내전되어 암을 일으키는 원인으로 알려져 있다.
Benzopyrene is a yellow crystalline solid belonging to a polycyclic aromatichydrocarbon (PAH), and is produced by incomplete combustion at 300 to 600 ° C. It is also present in foods that have not been cooked or processed such as agricultural products, fish and shellfish due to environmental pollution And when food is heated to high temperature, carbohydrates, proteins and lipids, which are the main components of the food, are decomposed. Thus, benzopyrene is exposed to human body mainly through contaminated water, food, and air, and various benzopyran metabolites metabolized from human body are known to cause cancer by adducting to DNA.
벤조피렌은 잔류기간이 길고 독성도 강하여 더욱 문제가 되고 있는데 내분비계 장애물질이면서 동시에 발암 가능물질로 세계적 관심의 대상 물질이 되고 있다. 국제암연구소(IARC)는 최근 벤조피렌을 그룹 1의 인체 발암 물질로 등급을 상향조정하였다.
Benzopyran is a problem because it has a long period of persistence and strong toxicity. It is an endocrine disrupting substance and at the same time, it becomes a substance of world concern as a carcinogenic substance. The International Agency for Research on Cancer (IARC) recently upgraded benzopyran to a human carcinogen in Group 1.
식품 분야에서도 벤조피렌 문제가 발생하고 있는데 최근 국내에서도 가열처리하는 홍삼 또는 흑삼 등 가공인삼제품에서 벤조피렌이 검출되어 이를 저감시키는 기술에 대한 관심이 높아지고 있다.
In the field of food, there is a problem of benzopyrene. Recently, there has been a growing interest in the technology of reducing benzopyran in domestic processed ginseng products such as red ginseng or black ginseng.
우리나라에서는 인삼류 중에서 흑삼(분말 포함)은 벤조피렌 기준치를 2.0ppb 이하, 흑삼농축액은 4.0ppb 이하로 규정하고 있으며, 흑홍삼과 흑삼 등 열을 가하여 제조하는 가공삼의 경우 찌는 과정 및 건조 과정을 거치면서 다양한 진세노사이드의 함량이 어느 정도 증가될 수는 있지만 유효하지 않은 성분인 벤조피렌이 기준치를 초과하게 되기 때문에 안전성이 문제가 되고 있다.
In Korea, black ginseng (including powder) has a standard value of less than 2.0 ppb for benzopyran and 4.0 ppb or less for black ginseng concentrate. In the case of processed ginseng which is produced by applying heat such as black ginseng and black ginseng, Although the content of various ginsenosides can be increased to some extent, safety is a problem because the ineffective component, benzopyran, exceeds the reference value.
따라서 흑홍삼 또는 흑삼 등의 가공삼 제조시에 유효 성분인 진세노사이드 함량을 증가 시키면서 기준치 보다 적은 벤조피렌 함량을 갖는 제조방법은 여전히 개발 중에 있다.
Therefore, a production method having a benzopyrene content lower than the standard value while increasing the content of ginsenoside, which is an effective ingredient, in the production of processed ginseng such as black red ginseng or black ginseng is still under development.
대한민국 등록특허공보 등록번호 제10-1070770호에는 인삼이 아닌 홍삼 또는 흑삼 등 인삼가공제품을 효소처리 및 동결건조 함으로써 벤조피렌 함량을 감소시키는 방법을 개시하고 있으며, 또한, 대한민국 등록특허공보 등록번호 제10-0805852호에는 인삼을 유기산 용매에 침전시킨 후 감압처리 하는 단계를 포함하여 특정 진세노사이드(Rg1, Rc, Re)가 강화된 홍삼의 제조방법이 개시되어 있다.
Korean Patent Registration No. 10-1070770 discloses a method for reducing the content of benzo-pylene by enzymatic treatment and lyophilization of processed ginseng product such as red ginseng or black ginseng instead of ginseng. Also disclosed is Korean Patent Registration No. 10 -0805852 discloses a method for preparing red ginseng having specific ginsenosides (Rg1, Rc, Re) enhanced by precipitating ginseng in an organic acid solvent and then subjecting the ginseng to a reduced pressure treatment.
한편, 진세노사이드는 인체 대사과정 중 고분자 진세노사이드가 저분자 진세노사이드나 사포닌 대사물로 전환되어 흡수되는데, 흑삼은 인삼, 홍삼에 함유된 고분자 진세노사이드(Rg1, Rb1 등)를 흡수하기 쉬운 형태의 저분자 진세노사이드나 사포닌 대사물로 바꿔 흡수율을 높일 수 있어, 인삼 또는 홍삼을 장기간 복용해야 효과를 볼 수 있는 단점을 보완 할 수 있다.
On the other hand, ginsenoside absorbs the polymer ginsenoside (Rg1, Rb1, etc.) contained in ginseng and red ginseng by converting the polymer ginsenoside into low molecular ginsenoside or saponin metabolite during human metabolism. It can be converted into an easy form of low molecular weight ginsenoside or saponin metabolite to increase absorption rate and it can compensate the drawback that ginseng or red ginseng can be used for a long time.
이에, 본 발명자들은 새로운 접근의 흑삼 제조방법에 대한 연구에 주목하였으며, 인삼의 가공공정이 길어지면 길어질수록 다량 발생되는 벤조피렌의 함량을 기준치 이하로 나타내며, 인삼의 유효성분인 저분자 진세노사이드(F2, Rg3, Rg5, Rk1)의 함량을 극대화 시키면서 기존의 증숙과 건조를 반복하는 과정이 아닌 경제적으로도 대량생산이 가능한 흑삼의 새로운 제조방법을 발견하고 본 발명을 완성하였다.
Accordingly, the present inventors have paid attention to a study on a new method of preparing black ginseng. When the processing time of ginseng is prolonged, the amount of benzopyran produced in a large amount is less than the reference value, and the low molecular weight ginsenoside F2 , Rg3, Rg5, and Rk1), maximizing the content of Rg3, Rg5, and Rk1, and performing mass production on an economical basis, rather than repeating the conventional steaming and drying processes.
본 발명은 저분자 진세노사이드 F2, Rg3, Rg5, Rk1를 높은 함량으로 함유하고, 인삼을 증숙시키는 과정 중에 생성되는 벤조피렌 함량을 기준치 이하로 저감시킨 흑삼의 제조방법을 제공하는 것을 목적으로 한다.
The object of the present invention is to provide a method for producing black gins which contains low molecular weight ginsenosides F2, Rg3, Rg5, and Rk1 in a high content and reduces the content of benzo [pi] ylene produced during ginseng steaming process to below a reference value.
상기와 같은 목적을 달성하기 위하여 본 발명은 하기의 흑삼 제조방법을 제공한다.In order to achieve the above object, the present invention provides the following method for producing black ginseng.
⒜ 건조된 인삼을 팽화시키는 단계;(A) expanding dried ginseng;
⒝ 팽화된 인삼을 구연산, 사과산 또는 아스코르브산 중에서 선택되는 1종의 산 수용액에 침지시키는 단계; 및(B) immersing the expanded ginseng in one kind of acid aqueous solution selected from citric acid, malic acid or ascorbic acid; And
⒞ 침지시킨 인삼을 증숙 및 건조 시키는 단계를 포함하여 제조됨을 특징으로 하는 흑삼 제조방법.
The method of manufacturing black ginseng according to any one of claims 1 to 3, wherein the ginseng is immersed and dried.
이하 본 발명을 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
본 발명은 흑삼을 제조하기 위해서 첫 단계로서 건조된 인삼의 팽화 단계를 제공한다.The present invention provides a step of expanding dried ginseng as a first step to produce black ginseng.
본 발명에 따른 팽화 단계는 건조된 인삼을 압력 1.5~4.0 kgf/cm2에서 팽화시키며, 바람직하게는 2.0~3.5 kgf/cm2의 팽화압력을 통해 제조할 수 있다. 본 발명에서 팽화 단계는 인삼의 뿌리에 존재하지 않는 진세노사이드 F2을 생성시킬 수 있다.
The expansion step according to the present invention puffs dried ginseng at a pressure of 1.5 to 4.0 kgf / cm 2 , preferably 2.0 to 3.5 kgf / cm 2 . In the present invention, the expansion step can produce ginsenoside F2 that is not present in the roots of ginseng.
본 발명은 두 번째 단계로서 산 처리 단계를 제공한다.The present invention provides an acid treatment step as a second step.
본 발명에서 산 처리 단계는 팽화된 인삼을 산 수용액에 침지시켜 처리하는 단계로서, 상기에서 사용된 산 수용액은 구연산, 사과산 또는 아스코르브산 수용액 중에서 1종을 선택할 수 있고, 상기 산 수용액은 pH 2.0~4.0을 가지며, 특히 바람직하게는 pH 2.5의 산 수용액으로 침지시킨다.
In the present invention, the acid treatment step is a step of treating the expanded ginseng by immersing it in an aqueous acid solution. The acid aqueous solution used herein may be selected from citric acid, malic acid or ascorbic acid aqueous solution, 4.0, particularly preferably an aqueous acid solution of pH 2.5.
하기 실시예 및 비교예에서 알 수 있는 바와 같이, 팽화 단계를 거치더라도 산 처리 유무에 따라, 저분자 진세노사이드인 진세노사이드 F2, Rg3, Rg5, Rk1의 함량에 많은 차이를 나타냄을 알 수 있다.
As can be seen from the following examples and comparative examples, it can be seen that even after the expansion step, the contents of ginsenosides F2, Rg3, Rg5, and Rk1, which are low molecular weight ginsenosides, .
본 발명에서 증숙 및 건조단계는 통상적인 인삼의 증숙 및 건조방법을 사용할 수 있으며, 바람직하게는 약 95~120℃의 온도에서 1~5시간 정도 증숙 후 1시간 정도 방치하여 숙성시켜 제조할 수 있다. 또한 건조 과정은 증숙된 인삼을 40~70℃의 온도에서 10~24시간 동안 건조하여 수분 함량이 10~14%를 함유하는 흑삼을 제조할 수 있고 이러한 과정을 2회에 걸쳐 실시하여 제조할 수도 있다.In the present invention, the common ginseng may be steamed and dried, and the ginseng may be aged for 1 to 5 hours at a temperature of about 95 to 120 ° C. for 1 hour after the steaming . In addition, the dried ginseng can be dried at 40 ~ 70 ℃ for 10 ~ 24 hours to produce black gins which contain 10 ~ 14% moisture content. have.
또한, 본 발명은 증숙 단계를 1회 또는 2회 실시하더라도 저분자 진세노사이드인 진세노사이드 F2, Rg3, Rg5, Rk1을 고함량 포함하는 흑삼을 제조 할 수 있을 뿐만 아니라, 인삼을 증숙시킴으로써 생성되는 유해물질인 벤조피렌을 기준치 이하의 함량으로 저감시킬 수 있다.
In addition, the present invention is not only capable of producing black gins containing a high content of ginsenosides F2, Rg3, Rg5 and Rk1, which are low-molecular ginsenosides, even when the boiling step is performed once or twice, Benzopyran, which is a harmful substance, can be reduced to a content below the reference value.
구체적으로, 종래 기술에서 산 처리 및 증숙을 통한 흑삼을 제조한 예가 공지되어 있으나, 건삼 자체(대조예)와 일부 팽화 단계를 거치지 않고 흑삼을 제조하면, 진세노사이드 F2이 검출되지 않았으나, 팽화 단계를 거쳐 제조되는 흑삼은 진세노사이드 F2을 생성시킬 수 있다.
Specifically, in the prior art, there is known an example of producing black gins through acid treatment and steaming. However, when black gins are produced without passing through boiling ginseng itself (control example) and a part of bulging step, ginsenoside F2 was not detected, Can produce ginsenoside < RTI ID = 0.0 > F2. ≪ / RTI >
또한, 팽화 단계와 증숙 단계를 통해 제조되는 흑삼은 진세노사이드 F2, Rg3, Rg5, Rk1을 함유하나, 그 함량은 본 발명에 비하여 미미함을 알 수 있다.
In addition, the black ginseng produced through the expansion step and the boiling step contains ginsenosides F2, Rg3, Rg5 and Rk1, but the content thereof is small compared with the present invention.
따라서, 본 발명은 고함량의 저분자 진세노사이드 F2, Rg3, Rg5, Rk1을 함유하며, 기준치 이하의 벤조피렌 함량을 갖는 흑삼을 제조하기 위해서는 팽화 단계에서 팽화압력의 조건을 2.0~3.5 kgf/cm2 로 유지하여 팽화 시킨 후 pH 2.0~4.0의 구연산, 사과산 및 아스코르브산 수용액 중에 선택되는 1종의 산 수용액을 처리하는 단계를 거친 후 약 95~120℃의 온도에서 1~5시간 정도 증숙 후 1시간 정도 방치하여 숙성시키는 단계를 거쳐 40~70℃의 온도에서 10~24시간 동안 건조하여 수분 함량이 10~14%를 함유하는 흑삼을 제조할 수 있는 것을 특징으로 제공한다.
Accordingly, the present invention is the high content of low-molecular ginsenoside F2, Rg3, Rg5, and containing Rk1, puffing step 2.0 ~ 3.5 kgf / cm the conditions of the puffing pressure from 2 to prepare a heuksam having the benzopyrene content of less than the reference value , Followed by treatment with one acid aqueous solution selected from citric acid, malic acid and ascorbic acid aqueous solution having a pH of 2.0 to 4.0, followed by incubation at a temperature of about 95 to 120 ° C for about 1 to 5 hours, And then aged at a temperature of 40 to 70 ° C for 10 to 24 hours to prepare black ginseng having a moisture content of 10 to 14%.
본 발명에 의해 제조되는 흑삼은 저분자 진세노사이드 F2, Rg3, Rg5, Rk1을 고함량 함유한다. 저분자 진세노사이드 F2, Rg3, Rg5, Rk1은 인체에 용이하게 흡수되므로, 이를 이용하여 제조되는 흑삼 가공식품은 생체 효능을 높일 수 있다.
The black ginseng produced by the present invention contains a high content of the low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1. Since the low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1 are easily absorbed by the human body, the black ginseng processed food produced using the same can increase the bioactivity.
또한, 본 발명에 의해 제조되는 흑삼은 거의 벤조피렌을 함유하지 않기 때문에 장기간 복용하더라도 안전하게 복용할 수 있다.
In addition, since black ginseng produced by the present invention contains almost no benzopyran, it can be taken safely even if taken for a long time.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이용하기 위하여 제공되는 것으로 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided to facilitate the use of the present invention, and the present invention is not limited by the examples.
<< 실시예Example 1> 1> 본 발명에 따른 흑삼의 제조(1)Preparation of black ginseng according to the present invention (1)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.0 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 2.0인 구연산 수용액에 30분간 침지하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in a citric acid aqueous solution having a pH of 2.0 for 30 minutes.
3) 증숙 단계3) Steaming stage
구연산 수용액에 침지한 상기 팽화된 인삼을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 증숙물을 제조하였다.The expanded ginseng thus immersed in an aqueous citric acid solution was matured at 110 DEG C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare aged foodstuffs.
4) 건조 단계4) Drying step
상기 증숙된 인삼을 60℃에서 10시간 건조하여 흑삼을 제조하였다(수분함량:약 11%).
The cooked ginseng was dried at 60 DEG C for 10 hours to prepare black ginseng (moisture content: about 11%).
<< 실시예Example 2> 2> 본 발명에 따른 흑삼의 제조(2)Preparation of black ginseng according to the present invention (2)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 2.5 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.Dried ginseng having a length of 4 years or more was placed in a preheated rotary expander and heated until the pressure reached 2.5 kgf / cm 2 , then the lid of the expander was forcibly opened and expanded.
2) 산 처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 4.0인 사과산 수용액에 30분간 침지하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in an aqueous solution of malic acid having pH 4.0 for 30 minutes.
3) 증숙 단계3) Steaming stage
사과산 수용액에 침지한 상기 팽화된 인삼을 100℃에서 2시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 증숙물을 제조하였다.The bulged ginseng immersed in a malic acid aqueous solution was boiled at 100 ° C for 2 hours and allowed to stand for 1 hour without opening the lid to prepare aged food.
4) 건조 단계4) Drying step
상기 증숙된 인삼을 50℃에서 12시간 건조하여 흑삼을 제조하였다(수분함량:약 12%).
The cooked ginseng was dried at 50 ° C for 12 hours to prepare black ginseng (moisture content: about 12%).
<< 실시예Example 3> 3> 본 발명에 따른 흑삼의 제조(3)Preparation of black ginseng according to the present invention (3)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.5 kgf/cm 2 에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.5 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 2.5인 아스코르브산 수용액에 30분간 침지하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in aqueous ascorbic acid solution of pH 2.5 for 30 minutes.
3) 증숙 단계3) Steaming stage
아스코르브산 수용액에 침지한 상기 팽화된 인삼을 95℃에서 5시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 증숙물을 제조하였다.The expanded ginseng soaked in an aqueous ascorbic acid solution was matured at 95 DEG C for 5 hours and allowed to stand for 1 hour without opening the lid to prepare aged foodstuffs.
4) 건조 단계4) Drying step
상기 증숙된 인삼을 40℃에서 20시간 건조하여 흑삼을 제조하였다(수분함량 :약 10%).
The cooked ginseng was dried at 40 DEG C for 20 hours to prepare black ginseng (moisture content: about 10%).
<< 실시예Example 4> 4> 본 발명에 따른 흑삼의 제조(4)Preparation of black ginseng according to the present invention (4)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 2.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander and heated until the pressure reached 2.0 kgf / cm 2 , then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 3.0인 구연산 수용액에 30분간 침지 하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in a citric acid aqueous solution having a pH of 3.0 for 30 minutes.
3) 1차 증숙 및 건조 단계3) Primary steaming and drying step
구연산 수용액에 침지한 상기 팽화된 인삼을 120℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 70℃에서 10시간 1차 건조하여 1차 건조물을 제조하였다.The above-mentioned expanded ginseng immersed in an aqueous solution of citric acid was matured at 120 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a first matured product. The first matured product was dried at 70 ° C for 10 hours To prepare a primary dried material.
4) 2차 증숙 및 건조 단계4) Second stage of boiling and drying
상기 1차 건조물을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 2차 증숙물을 60℃에서 15시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 12%).
The primary dried material was cooked at 110 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare aged secondary whey. The secondary whey was secondary dried at 60 ° C for 15 hours to prepare black ginseng (Moisture content: about 12%).
<< 실시예Example 5> 5> 본 발명에 따른 흑삼의 제조(5)Preparation of black ginseng according to the present invention (5)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 4.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 4.0 kgf / cm 2 , and then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 2.5인 사과산 수용액에 30분간 침지 하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in a solution of malic acid having a pH of 2.5 for 30 minutes.
3) 1차 증숙 및 건조 단계3) Primary steaming and drying step
사과산 수용액에 침지한 상기 팽화된 인삼을 110℃에서 3시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 60℃에서 15시간 1차 건조하여 1차 건조물을 제조하였다.The expanded ginseng thus immersed in the aqueous solution of malic acid was matured at 110 ° C for 3 hours and allowed to stand for 1 hour without opening the lid to prepare a first matured water product. The first matured food product was dried at 60 ° C for 15 hours To prepare a primary dried material.
4) 2차 증숙 및 건조 단계4) Second stage of boiling and drying
상기 1차 건조물을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 2차 증숙물을 70℃에서 10시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 14%).
The primary dried material was matured at 110 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a matured secondary mulled product. The secondary mulled product was dried at 70 ° C for 10 hours to prepare black ginseng (Moisture content: about 14%).
<< 실시예Example 6> 6> 본 발명에 따른 흑삼의 제조(6)Preparation of black ginseng according to the present invention (6)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.0 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 3.5인 아스코르브산 수용액에 30분간 침지 하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in aqueous ascorbic acid solution of pH 3.5 for 30 minutes.
3) 1차 증숙 및 건조 단계3) Primary steaming and drying step
아스코르브산 수용액에 침지한 상기 팽화된 인삼을 100℃에서 4시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 50℃에서 15시간 1차 건조하여 1차 건조물을 제조하였다.The expanded ginseng thus immersed in an aqueous solution of ascorbic acid was matured at 100 ° C for 4 hours and allowed to stand for 1 hour without opening the lid to prepare a first matured water product. The first matured water product was allowed to stand at 50 ° C for 15 hours And dried to prepare a primary dried material.
4) 2차 증숙 및 건조 단계4) Second stage of boiling and drying
상기 1차 건조물을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 2차 증숙물을 70℃에서 11시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 11%).
The primary dried material was matured at 110 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a matured secondary mulled product. The secondary mulled product was dried at 70 ° C for 11 hours to prepare black ginseng (Moisture content: about 11%).
<< 비교예Comparative Example 1> 1> 팽화 단계만 이용한 Only using the expansion step 팽화인삼의Puffed ginseng 제조 Produce
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다. 팽화된 인삼을 약 10분간 자연 건조하여 팽화인삼을 제조하였다.
The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.0 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded. The expanded ginseng was naturally dried for about 10 minutes to prepare expanded ginseng.
<< 비교예Comparative Example 2> 2> 팽화 및 1차 Bulge and primary 증숙Steam 단계를 이용한 흑삼의 제조 Preparation of black ginseng by step
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.5 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.5 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded.
2) 증숙 및 건조 단계2) Steaming and drying stage
팽화된 인삼을 약 10분간 자연건조한 후, 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 증숙물을 제조하였다. 상기 증숙된 인삼을 60℃에서 10시간 건조하여 흑삼을 제조하였다(수분함량:약 11%).
The puffed ginseng was naturally dried for about 10 minutes, and was then matured at 110 ° C for 1 hour and allowed to stand for 1 hour without opening the lid. The cooked ginseng was dried at 60 DEG C for 10 hours to prepare black ginseng (moisture content: about 11%).
<< 비교예Comparative Example 3> 3> 산 처리시킨 인삼의 제조(1)Preparation of acid treated ginseng (1)
4년근 이상의 건조된 인삼을 pH 2.0인 구연산 수용액에 30분간 침지하였다. 상기 침지된 인삼을 60℃에서 10시간 건조하여 인삼 가공물을 제조하였다(수분함량:약 11%).
Dried ginseng over 4 years was immersed in a citric acid aqueous solution having a pH of 2.0 for 30 minutes. The immersed ginseng was dried at 60 DEG C for 10 hours to prepare a ginseng workpiece (moisture content: about 11%).
<< 비교예Comparative Example 4> 4> 산 처리시킨 인삼의 제조(2)Production of acid treated ginseng (2)
상기 비교예 3과 동일한 방법으로 하되, pH 4.0인 사과산에 침지한 후 동일한 방법을 통해 인삼 가공물을 제조 하였다(수분함량:약 12%).
The same procedure as in Comparative Example 3 was carried out except that the composition was immersed in malic acid having a pH of 4.0 and then processed in the same manner to prepare a ginseng processed product (moisture content: about 12%).
<< 비교예Comparative Example 5> 5> 산처리Acid treatment 시킨 인삼의 제조(3) Manufacture of ginseng (3)
상기 비교예 3과 동일한 방법으로 하되, pH 2.5인 아스코르브산에 침지한 후 동일한 방법을 통해 인삼 가공물을 제조 하였다(수분함량:약 10%).
(Water content: about 10%) was prepared in the same manner as in Comparative Example 3, except that the composition was immersed in ascorbic acid having a pH of 2.5.
<< 비교예Comparative Example 6> 6> 산처리Acid treatment 및 1차 And primary 증숙단계를Mash step 이용한 흑삼의 제조(1) Production of black ginseng (1)
1) 산처리 단계1) Acid treatment step
4년근 이상의 건조된 인삼을 pH 3.0인 구연산 수용액에 30분간 침지하였다.Dried ginseng over 4 years was immersed in a citric acid aqueous solution of pH 3.0 for 30 minutes.
2) 증숙 및 건조 단계2) Steaming and drying stage
상기 침지된 인삼을 120℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 증숙물을 제조하였다. 상기 증숙된 인삼을 70℃에서 10시간 건조하여 흑삼을 제조하였다(수분함량:약 12%).
The immersed ginseng was matured at 120 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare aged food. The cooked ginseng was dried at 70 ° C for 10 hours to prepare black ginseng (moisture content: about 12%).
<< 비교예Comparative Example 7> 7> 산처리Acid treatment 및 1차 And primary 증숙단계를Mash step 이용한 흑삼의 제조(2) Production of black ginseng (2)
상기 비교예 6와 동일한 방법으로 하되, pH 2.5인 사과산에 침지한 후 동일한 방법을 통해 흑삼을 제조 하였다(수분함량:약 14%).
(Moisture content: about 14%) was prepared in the same manner as in Comparative Example 6, except that it was immersed in malic acid having a pH of 2.5.
<< 비교예Comparative Example 8> 8> 산처리Acid treatment 및 And 증숙단계를Mash step 이용한 흑삼의 제조(3) Production of black ginseng (3)
상기 비교예 6와 동일한 방법으로 하되, pH 3.5인 아스코르브산에 침지한 후 동일한 방법을 통해 흑삼을 제조 하였다(수분함량:약 11%).
(Moisture content: about 11%) was prepared in the same manner as in Comparative Example 6, except that the black ginseng was immersed in ascorbic acid having a pH of 3.5.
<< 비교예Comparative Example 9> 9> 팽화 및 2차 Puffing and secondary 증숙Steam 단계를 이용한 흑삼의 제조 Preparation of black ginseng by step
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 3.0 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander, heated until the pressure reached 3.0 kgf / cm < 2 >, and then the lid of the expander was forcibly opened and expanded.
2) 1차 증숙 및 건조 단계2) Primary steaming and drying step
팽화된 인삼을 약 10분간 자연건조한 후, 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 50℃에서 12시간 1차 건조하여 1차 건조물을 제조하였다.The expanded ginseng was naturally dried for about 10 minutes, and was then matured at 110 ° C for 1 hour and left to stand for 1 hour without opening the lid to prepare a first matured waterstock. The first matured water was heated at 50 ° C for 12 hours And dried to prepare a primary dried material.
3) 2차 증숙 및 건조 단계3) Second stage of boiling and drying
상기 1차 건조물을 120℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 1차 증숙물을 70℃에서 10시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 12%).
The primary dried material was matured at 120 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a matured secondary mulled product. The primary mulled product was dried at 70 ° C for 10 hours to prepare black ginseng (Moisture content: about 12%).
<< 비교예Comparative Example 10> 10> 산처리Acid treatment 및 2차 And secondary 증숙시킨Cooked 흑삼의 제조 Manufacture of black ginseng
1) 산처리 단계1) Acid treatment step
4년근 이상의 건조된 인삼을 pH 2.5인 구연산 수용액에 30분간 침지하였다.The ginseng dried over 4 years was immersed in a citric acid aqueous solution of pH 2.5 for 30 minutes.
2) 1차 증숙 및 건조 단계2) Primary steaming and drying step
상기 침지된 인삼을 100℃에서 2시간 증숙 하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 60℃에서 14시간 1차 건조하여 1차 건조물을 제조하였다.The immersed ginseng was matured at 100 ° C for 2 hours and allowed to stand for 1 hour without opening the lid to prepare a first matured foodstuff. The first matured foodstuff was first dried at 60 ° C for 14 hours to obtain a primary mature product .
3) 2차 증숙 및 건조 단계3) Second stage of boiling and drying
상기 1차 건조물을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 2차 증숙물을 70℃에서 10시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 12%).
The primary dried material was matured at 110 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a matured secondary mulled product. The secondary mulled product was dried at 70 ° C for 10 hours to prepare black ginseng (Moisture content: about 12%).
<< 비교예Comparative Example 11> 11> 팽화조건을Puffing conditions 달리한 흑삼의 제조(1) Production of different black ginseng (1)
1) 팽화 단계1) Expansion step
4년근 이상의 건조된 인삼을 미리 예열된 회전식 팽화기에 넣은 뒤 압력이 1.5 kgf/cm2에 도달할 때 까지 가열한 후에 팽화기의 뚜껑을 강제로 개방하여 팽화하였다.The ginseng dried over 4 years was placed in a preheated rotary expander and heated until the pressure reached 1.5 kgf / cm 2 , then the lid of the expander was forcibly opened and expanded.
2) 산처리 단계2) Acid treatment step
팽화된 인삼을 약 10분간 자연건조한 후 pH 2.5인 구연산 수용액에 30분간 침지 하였다.The expanded ginseng was naturally dried for about 10 minutes and immersed in a citric acid aqueous solution of pH 2.5 for 30 minutes.
3) 1차 증숙 및 건조 단계3) Primary steaming and drying step
구연산 수용액에 침지한 상기 팽화된 인삼을 110℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 1차 증숙물을 제조하고, 상기 1차 증숙물을 60℃에서 13시간 1차 건조하여 1차 건조물을 제조하였다.The expanded ginseng soaked in an aqueous solution of citric acid was matured at 110 DEG C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare a first matured product. The first mulled product was subjected to primary drying at 60 DEG C for 13 hours To prepare a primary dried material.
4) 2차 증숙 및 건조 단계4) Second stage of boiling and drying
상기 1차 건조물을 120℃에서 1시간 증숙하고 뚜껑을 개방하지 않고 1시간 방치하여 숙성시킨 2차 증숙물을 제조하고, 상기 2차 증숙물을 70℃에서 10시간 2차 건조하여 흑삼을 제조하였다(수분함량:약 11%).
The primary dried material was aged at 120 ° C for 1 hour and allowed to stand for 1 hour without opening the lid to prepare aged secondary whey. The secondary whey was secondarily dried at 70 ° C for 10 hours to prepare black ginseng (Moisture content: about 11%).
<< 비교예Comparative Example 12> 12> 팽화조건을Puffing conditions 달리한 흑삼의 제조(2) Production of different black ginseng (2)
상기 비교예 11과 동일한 방법으로 하되, 팽화 압력이 4.0 kgf/㎠에 도달하였을 때 팽화기의 뚜껑을 강제로 개방하여 팽화 하였고 이후 과정은 동일하게 진행하여 흑삼을 제조하였다(수분함량:약 12%).
When the expansion pressure reached 4.0 kgf / cm < 2 >, the lid of the expander was forcibly opened and expanded, and the process proceeded in the same manner to prepare black ginseng (moisture content: about 12% ).
상기 본 발명에 따른 실시예 1 내지 6, 비교예 1 내지 12에서 제조되는 흑삼 제조방법의 각각 제조 조건을 정리하면 하기와 같다.The manufacturing conditions of the black ginseng manufacturing methods of Examples 1 to 6 and Comparative Examples 1 to 12 according to the present invention are summarized as follows.
상기 실시예 및 비교예에서 제조된 흑삼의 진세노사이드 함량의 변화를 알아보기 위해 하기와 같이 실험을 진행 하였다.
In order to examine the changes in the ginsenoside content of black ginseng prepared in the above Examples and Comparative Examples, the following experiment was conducted.
<< 실험예Experimental Example 1> 1> 진세노사이드Gin Senocide 함량 분석 Content analysis
본 발명의 실시예 1 내지 6, 비교예 1 내지 12 및 대조예를 대상으로 진세노사이드 성분을 측정하였다. 메탄올 100㎖ 용매에 각 실시예 및 비교예에서 제조된 분말 1g을 달아 50℃에서 15분간 초음파 추출하여 추출하였다. 상등액을 여과하였고 다시 여액을 상기와 같은 방법으로 2회 반복 추출하여 3차례 추출로 수득한 상등액을 모아 감압농축한 후 증류수 5㎖에 녹였다. 메탄올 2㎖과 증류수 5㎖로 미리 활성화시킨 카트리지에 샘플농축액을 로딩하고 증류수 5㎖와 30% 메탄올 5㎖로 세척한 후 메탄올 2㎖로 진세노사이드 성분을 회수하였다. 회수된 진세노 사이드 성분액을 0.45㎛ 필터로 여과한 후 HPLC로 분석하였다. 대조예로는 4년근 이상의 건조된 인삼을 사용하였다.Ginsenoside components were measured for Examples 1 to 6, Comparative Examples 1 to 12, and Control Examples of the present invention. 1 g of the powder prepared in each of the examples and the comparative examples was added to 100 ml of methanol and extracted with ultrasonic waves at 50 캜 for 15 minutes. The supernatant was filtered, and the filtrate was repeatedly extracted twice as described above. The supernatant obtained by three times extraction was collected, concentrated under reduced pressure, and dissolved in 5 ml of distilled water. The sample concentrate was loaded onto a cartridge previously activated with 2 ml of methanol and 5 ml of distilled water, washed with 5 ml of distilled water and 5 ml of 30% methanol, and the ginsenoside component was recovered with 2 ml of methanol. The recovered ginsenoside component solution was filtered with a 0.45 mu m filter and analyzed by HPLC. As a control, ginseng dried for 4 years or more was used.
상기 분석 조건을 통해 분석된 각각의 실시예 1 내지 6, 비교예 1 내지 12 및 대조예에 대한 진세노사이드(F2, Rg3, Rg5, Rk1)의 함량을 하기 표 1에 나타내었다.The contents of ginsenosides (F2, Rg3, Rg5, Rk1) in each of Examples 1 to 6, Comparative Examples 1 to 12 and Control Example analyzed through the above analysis conditions are shown in Table 1 below.
상기 표 1에서 알 수 있는 바와 같이, 본 발명에 따른 실시예 1 내지 6은 진세노사이드(F2, Rg3, Rg5, Rk1)의 전체 함량이 비교예 및 대조예와 비교시 약 3 내지 30배 정도의 고함량으로 현저히 증가한 결과를 나타내었다.
As can be seen from the above Table 1, Examples 1 to 6 according to the present invention show that the total content of ginsenosides (F2, Rg3, Rg5, Rk1) is about 3 to 30 times , Respectively.
구체적으로 살펴보면, 건삼 자체(대조예)와 일부 팽화 단계를 거치지 않은 비교예(비교예 3, 4, 5)에서는 진세노사이드 F2이 검출되지 않았으나, 팽화 단계를 거친 비교예(비교예 1, 2, 9, 11)에서는 진세노사이드 F2이 검출되었다. 놀랍게도 본 발명에 따른 실시예에서는 팽화 단계를 거친 비교예보다 진세노사이드 F2이 고함량 함유되어 있음을 알 수 있으며, 진세노사이드(Rg3, Rg5, Rk1)의 함량은 놀랍게도 약 10배 이상 증가되어 함유 하고 있음을 알 수 있었다.
Specifically, in the comparative examples (Comparative Examples 3, 4 and 5) in which neither the ginseng itself (control) nor the partial expansion step (Comparative Examples 3, 4 and 5) were found to have ginsenoside F2, , 9, 11), ginsenoside F2 was detected. Surprisingly, in the examples according to the present invention, it can be seen that a high content of ginsenoside F2 is contained, and the content of ginsenosides (Rg3, Rg5, Rk1) is surprisingly increased by about ten times or more .
그러므로 건삼 자체(대조예)에 함유되어 있지 않은 진세노사이드 F2은 본 발명의 팽화 단계를 거치면서 고함량 함유시킬 수 있으며, 진세노사이드 Rg3, Rg5, Rk1를 고함량 함유하는 흑삼을 제조할 수 있다.
Therefore, ginsenoside F2 which is not contained in the ginseng itself (control example) can be contained in a high content through the bulging step of the present invention, and it is possible to produce ginsenoside Rg3, Rg5 and Rk1 have.
또한, 본 발명과 같이 팽화단계를 실시하였으나, 산처리 단계를 거치지 않은 비교예 1 내지 2 및 비교예 9의 진세노사이드(Rg3, Rg5, Rk1)의 함량을 비교한 결과 본 발명의 실시예 1 내지 6의 진세노사 이드 함량이 약 3~4배 정도 증가된 것을 확인 할 수 있었다.
Comparing the contents of the ginsenosides (Rg3, Rg5, Rk1) of Comparative Examples 1 and 2 and Comparative Example 9 in which the expansion step was performed as in the present invention but not in the acid treatment step, To 6 was increased by about 3 to 4 times.
비교예 11 및 12와 같이 본 발명의 실시예의 팽화압력만 제외하고 다른 제조 공정은 같은 조건에서 흑삼을 제조한 경우, 팽화압력을 1.5 kgf/㎠로 실시한 비교 예 11에서는 본 발명의 진세노사이드(F2, Rg3, Rg5, Rk1)함량보다 약 1.5 내지 2배 적은 함량을 나타내었고 팽화압력을 4.0 kgf/㎠로 실시한 비교예 12에서는 인삼을 가공 후 제조된 흑삼이 탄화 현상을 보여 흑삼 자체로의 사용이 불가하였다.
As in Comparative Examples 11 and 12, except for the expansion pressure of the examples of the present invention, in Comparative Example 11 in which black gins were produced under the same conditions, and the expansion pressure was 1.5 kgf / cm 2, ginsenosides F2, Rg3, Rg5, Rk1) and the expansion pressure was 4.0 kgf / ㎠. In Comparative Example 12, the black ginseng produced after the processing of ginseng showed carbonization phenomenon, Was impossible.
따라서, 본 발명의 건조된 인삼의 팽화, 산처리, 증숙 및 건조의 최적화된 조합의 제조공정을 통해 흑삼을 제조한 실시예 1 내지 6은 비교예 1 내지 12로부터 제조된 흑삼의 진세노사이드 F2, Rg3, Rg5, Rk1 함량보다 놀랍게도 현저하게 증가된 사실을 실험을 통해 확인하였고, 기존 구증구포 흑삼 제조방법에서 9번의 증숙, 9번의 건조공정으로 45시간 내지 80시간이 걸리는 공정 시간을 본 발명의 제조방법을 통해 흑삼의 가공 시간을 6시간 내지 17시간으로 현저히 줄일 수 있어 생산성 및 경제적 효과로 대량 생산이 용이할 뿐만 아니라 양질의 흑삼을 제공 할 수 있다.
Thus, Examples 1 to 6, in which black ginseng was prepared through the optimized combination of dried ginseng of the present invention by puffing, acid treatment, wet-growing and drying, were compared with those of black ginseng ginsenoside F2 , Rg3, Rg5, and Rk1 of the present invention was remarkably increased by the experiment. In the conventional method, the processing time of 9 to 9 times and the drying time of 9 to 9 hours was 45 to 80 hours, The processing time of the black ginseng can be remarkably reduced to 6 hours to 17 hours by the production method, so that the mass production can be facilitated due to the productivity and the economic effect, and high quality black ginseng can be provided.
<< 실험예Experimental Example 2> 2> 본 발명에 따른 흑삼의 벤조피렌 함량 분석Analysis of benzopyran content in black ginseng according to the present invention
인삼, 홍삼, 흑홍삼 및 흑삼의 제조과정에서 나타나는 유해한 성분인 벤조피렌의 함량을 확인하기 위해서 본 발명의 제조방법을 통해 제조된 실시예 1 내지 6의 흑삼을 하기의 벤조피렌의 함량 실험을 통해 확인하였고 그 결과 값을 나타내었다.In order to confirm the contents of benzopyran, which is a harmful ingredient in the manufacturing process of ginseng, red ginseng, black ginseng and black ginseng, black gins of Examples 1 to 6 prepared through the production method of the present invention were confirmed by the following experiment of benzopyran content The results are shown.
증류수 100㎖에 본 발명의 실시예 1 내지 6의 흑삼 분말 5g을 달아 50℃에서 90분간 초음파 추출하였다. 여기에 핵산 100㎖ 및 내부표준액(3-메틸콜란트렌의 아세토니트릴 용액(50㎍/L)) 1㎖을 넣고 30분간 초음파추출한 후 핵산층을 분액 깔때기에 취하였다. 다시 물층을 핵산 50㎖로 진탕추출 2회 한 후 핵산층을 분액 갈때기에 합한 후 합한 핵산층을 증류수 50㎖로 세척하였다. 상기 핵산층을 무수 황산나트륨을 넣은 여과지를 사용하여 탈수 여과한 다음 45℃의 수욕상에서 감압 (약 700mbar)하여 핵산 약 2ml가 될 때까지 농축하였다.
5 g of the black ginseng powder of Examples 1 to 6 of the present invention was added to 100 ml of distilled water and ultrasonically extracted at 50 캜 for 90 minutes. 100 ml of the nucleic acid and 1 ml of the internal standard solution (acetonitrile solution of 3-methylcolanthrene (50 μg / L)) were added and sonicated for 30 minutes, and the nucleic acid layer was taken in a separatory funnel. The water layer was again extracted with 50 ml of nucleic acid twice, and the nucleic acid layer was added to the separating funnel, and the combined nucleic acid layer was washed with 50 ml of distilled water. The nucleic acid layer was dehydrated and filtered using a filter paper containing anhydrous sodium sulfate, and concentrated under reduced pressure (about 700 mbar) in a water bath at 45 ° C until the nucleic acid became about 2 ml.
플로리실 카트리지는 미리 디클로로메탄 10㎖ 및 핵산 20㎖를 순서대로 초당 2 ~ 3방울의 속도로 유출시켜 활성화시킨 후 사용하였다. 활성화된 카트리지에 상 기의 추출용액을 넣어 핵산, 디클로로메탄혼합액(3:1) 20㎖를 초당 2~3방울 속도로 용출시켰다. 이 용출된 액을 35℃이하의 수욕상에서 질소가스 하에 날려 보낸 후 잔류물을 아세토니트릴 1㎖에 녹인 다음 공경 0.45㎛이하의 멤브레인필터로 여과하여 검액으로 하였다. 따로 벤조피렌 표준품 및 3-메틸콜란트렌 표준품 적당량을 정밀하게 달아 각각 아세토니트릴에 녹여 ㎖당 1㎍을 함유하는 표준원액 및 내부표준원액을 만들었다. 검액 및 표준액 10㎕씩을 가지고 HPLC로 분석하였다.
The florisil cartridge was preliminarily activated by eluting dichloromethane (10 ml) and nucleic acid (20 ml) sequentially at a rate of 2 to 3 drops per second. The extraction solution was added to the activated cartridge, and 20 ml of a mixture of nucleic acid and dichloromethane (3: 1) was eluted at a rate of 2 to 3 drops per second. The eluted solution was blown off under nitrogen gas in a water bath at 35 ° C or lower, and the residue was dissolved in 1 ml of acetonitrile. The solution was filtered through a membrane filter having a pore diameter of 0.45 μm or less to prepare a sample solution. Separately, an appropriate amount of benzopyran standard and 3-methylcolanthrene standard were precisely weighed and dissolved in acetonitrile, respectively, to prepare a stock solution and an internal standard stock solution containing 1 μg / ml. 10 μl of the sample solution and the standard solution were analyzed by HPLC.
본 발명의 실시예 1 내지 6에서 제조된 흑삼의 벤조피렌 함량을 하기 표 2를 통해 알 수 있으며, 본 발명의 제조방법으로 제조된 흑삼에서 검출된 벤조피렌 함량은 기준치 이하로 저감되었음을 확인하였다.
The benzopyran content of the black ginseng prepared in Examples 1 to 6 of the present invention is shown in the following Table 2, and the content of benzo [phi] lylene detected in the black ginseng prepared according to the present invention was found to be lower than the reference value.
따라서, 본 발명에 따른 흑삼의 제조방법은 인삼의 증숙 단계에서 생성될 수 있는 유해한 물질인 벤조피렌을 기준치 이하 함량으로 저감시키면서, 인삼의 유효성분인 저분자 진세노사이드 F2, Rg3, Rg5, Rk1을 고함량 함유하는 흑삼을 경제적으로 제조할 수 있다.
Accordingly, the process for preparing black ginseng according to the present invention reduces the amount of benzopyran, which is a harmful substance that may be generated during the boiling step of ginseng, to a level lower than the reference level, and low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1, The black ginseng content can be economically produced.
또한, 본 발명에 의해 제조되는 흑삼은 저분자 진세노사이드 F2, Rg3, Rg5, Rk1을 고함량 함유하고 있고, 저분자 진세노사이드는 인체에 적용시에 쉽게 흡수되기 때문에, 이를 이용한 가공식품 및 음료는 생체 효능을 높일 수 있고, 거의 벤조피렌을 함유하지 않기 때문에 장기간 안전하게 복용할 수 있다.Further, the black ginseng produced by the present invention contains a high content of the low molecular weight ginsenosides F2, Rg3, Rg5 and Rk1, and the low molecular ginsenoside is easily absorbed when applied to the human body, It can increase the bioactivity and can be safely taken for a long time because it contains almost no benzopyran.
Claims (10)
⒜ 건조된 인삼을 압력 2.0~3.5 kgf/cm2에서 팽화시키는 단계;
⒝ 구연산, 사과산 또는 아스코르브산 중에서 선택되며, 산 수용액의 pH 2.0~4.0 범위를 갖는 산 수용액에서 팽화된 인삼을 침지시키는 단계;
⒞ 산 수용액에 침지한 팽화 인삼을 95~120℃에서 1~5시간 동안 일정온도로 증숙시키는 단계; 및
⒟ 40~70℃에서 10~24시간 동안 건조시키는 단계를 포함하며, 벤조피렌의 생성을 저감시키고 진세노사이드 F2, Rg3, Rg5, Rk1의 함량을 향상시킨 흑삼의 제조방법.
In the method for producing black ginseng,
(A) expanding the dried ginseng at a pressure of 2.0 to 3.5 kgf / cm 2 ;
B) immersing the expanded ginseng in an aqueous acid solution selected from citric acid, malic acid or ascorbic acid and having an acid aqueous solution in a pH range of 2.0 to 4.0;
The step of immersing the puffed ginseng immersed in an aqueous acid solution at a temperature of 95 to 120 ° C for 1 to 5 hours; And
And drying at 40 to 70 ° C for 10 to 24 hours, wherein production of benzopyrene is reduced and contents of ginsenosides F2, Rg3, Rg5 and Rk1 are improved.
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| KR102084260B1 (en) * | 2017-02-27 | 2020-03-03 | 국가식품클러스터지원센터 | Ginseng beverage comprising puffing ginseng and fruits extract |
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