KR101523490B1 - Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(Rg3, Rg5, Rk1, Rh2) contents - Google Patents
Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(Rg3, Rg5, Rk1, Rh2) contents Download PDFInfo
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- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
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- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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- 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
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A23V2250/00—Food ingredients
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- A23V2300/00—Processes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법, 상기 방법으로 제조된 인삼 초미세 분말 및 상기 인삼 초미세 분말이 함유된 식품에 관한 것으로, 인삼의 기능성 물질인 특정 진세노사이드 함량이 증가된 새로운 형태의 기능성 인삼 초미세 분말 및 이를 함유한 식품을 제공할 수 있다.The present invention relates to a method for producing ginseng ultrafine powder having enhanced specific ginsenoside content, characterized in that the ginseng is dried and ultrafine powdered and treated with far-infrared rays, the ginseng ultrafine powder and the ginseng ultrafine powder A new type of functional ginseng ultrafine powder having increased specific ginsenoside content, which is a functional substance of ginseng, and foods containing the same can be provided.
Description
본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법, 상기 방법으로 제조된 인삼 초미세 분말 및 상기 인삼 초미세 분말이 함유된 식품에 관한 것이다.The present invention relates to a method for producing ginseng ultrafine powder having enhanced specific ginsenoside content, characterized in that ginseng is dried and ultrafine powdered and far-infrared treated, and the ginseng ultrafine powder and the ginseng ultrafine powder The present invention relates to a food containing powder.
인삼(Panax Ginseng)은 식물 분류학상 오가피과(Panax)의 인삼 속에 속하는 다년생 숙근초로서 지구상에 약 11종이 알려져 있는데, 동양에서 오랫동안 보혈강장제로 이용해 왔고, 다량의 사포닌이 함유되어 있다. 인삼은 보통 4~6년간 재배한 후 캐내는데, 캐낸 후 가공을 하지 아니한 수삼, 수삼의 1차 가공품인 백삼 및 홍삼으로 분류된다. Panax Ginseng is a perennial ginseng belonging to the genus Panax ginseng. It has been used for a long time as a blood - thinning agent in the Orient and contains a large amount of saponin. Ginseng is usually cultivated after 4 to 6 years of cultivation. It is classified into red ginseng and red ginseng, which are primary processed ginseng and raw ginseng that have not been processed yet.
수삼은 수분 함량이 75% 내외로서 장기간 보존이 어려운데, 4년근 이상의 수삼을 원료로 하여 수분함량이 12% 이하가 되도록 건조한 백삼이 개발되었고, 수삼을 증숙하거나 또는 여타의 방법으로 수삼의 전분을 호화시켜 건조함으로써 붉은 빛깔이 나게 가공한 홍삼이 개발되었다. 홍삼에는 진세노사이드(Ginsenoside)라 불리는 사포닌이 다량 함유되어 있고, 증숙 과정에서 노화억제 물질인 페놀성 화합물과 말톨 성분, 사포닌 등과 같은 물질이 생성되어 함유되어 있다.Ginseng has a moisture content of about 75%, which is difficult to be preserved for a long time. White ginseng, which is dried to a moisture content of less than 12% with 4 years old or more ginseng as a raw material, was developed. Wheat ginseng was steamed or other methods Red ginseng red ginseng was developed. Red ginseng contains a large amount of saponin called ginsenoside. During the steaming process, substances such as phenolic compound, maltol component, and saponin are produced and contained.
진세노사이드는 다양한 형태의 성분이 존재하고,이들은 각기 다른 효능을 나타낸다. 또한, 이들은 열처리에 의하여 구조변환을 하여 새로운 물질을 생성하기도 한다. Rg3는 알츠하이머 치매 예방 효과, 항 스트레스 효과, 항암 효과, 혈관이완 작용, 혈관내피성인자의 발현 억제 작용, 뇌 보호 작용, 신경 변성 보호 작용 등이 있고, Rg5는 항산화 활성, 항암 활성, 혈소판 응집 억제 효과, 항알러지 활성, 기억력 향상 및 신경세포 보호 효과, 항염 활성, 치매 예방 효과 등이 있다. 또한, Rk1은 항암 활성, 기억력 향상 및 신경세포 보호 효과, 치매 예방 효과, 세포 재생 활성, 항노화 활성 효과 등이 있고, Rh2는 암세포 증식 억제, 종양 증식 억제, 피부 면역 효과 등이 있다고 알려져 있다. There are various types of components of ginsenoside, and they exhibit different effects. They also undergo a structural transformation by heat treatment to produce new materials. Rg3 is an antioxidant, anti-cancer, anti-platelet aggregation inhibitory effect, anti-depressant effect, anti-stress effect, anticancer effect, vasodilatory action, , Anti-allergic activity, memory improvement and neuroprotective effect, anti-inflammatory activity, and prevention of dementia. In addition, Rk1 has anticancer activity, memory and nerve cell protection effect, dementia prevention effect, cell regeneration activity, anti-aging activity effect, and Rh2 is known to inhibit cancer cell proliferation inhibition, tumor growth inhibition and skin immunity effect.
한편, 원적외선은 약 3~1,000 ㎛의 파장을 가지고 있고, 가열과 비가열의 방법으로 이용되며, 식품의 숙성, 풍미 향상 등에 적용되고 있다. 원적외선은 생물적으로 활성이 있으며, 물질의 중심까지 고르게 열을 전달하는 특성이 있다. 이러한 특성으로 인해 원적외선은 가열시간을 단축시키는데, 에너지 절감 등의 효과를 가져 올 수 있고, 열분해에 의한 영양물질 또는 생리활성물질의 손실을 최소화할 수 있다.On the other hand, far-infrared rays have a wavelength of about 3 to 1,000 μm and are used as a method of heating and non-heating, and are being applied to aging of food, improvement of flavor and the like. Far infrared rays are biologically active and have the property of transmitting heat evenly to the center of matter. Due to such characteristics, far-infrared rays shorten the heating time, can bring about effects such as energy saving, and can minimize the loss of nutrients or physiologically active substances due to thermal decomposition.
최근 증숙 및 열처리와 처리온도 및 시간에 따른 인삼의 유효성분의 변화에 대한 연구가 집중되고 있는데, 처리 시간 증가에 따라 효율이 떨어져 원적외선을 이용한 연구가 관심을 받고 있다. 그런데, 아직까지는 인삼을 초미쇄 분말화한 후 원적외선 처리하였을 때 특정 진세노사이드 성분의 함량을 증대시키거나, 새로운 형태의 진세노사이드 성분을 생성시키는 종래기술은 없는 실정이다.Recently, researches on the changes of active ingredients of ginseng have been focused on the steaming, heat treatment and treatment temperature and time. However, there is no conventional technology for increasing the content of a specific ginsenoside component or generating a new type of ginsenoside component when the ginseng is ultrafine powdered and then treated with far-infrared rays.
한국공개특허 제2010-0010683호에는 과립형 인삼 단세포 분말 및 그의 제조방법이 개시되어 있고, 한국등록특허 제1102013호에는 용해성이 우수한 인삼 또는 홍삼 농축액 분말 과립의 제조방법이 개시되어 있으나, 본 발명의 특정 진세노사이드 함량이 증가된 인삼, 홍삼 초미세 분말의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2010-0010683 discloses a granular ginseng single cell powder and a manufacturing method thereof. Korean Patent Registration No. 1102013 discloses a method for producing ginseng or red ginseng concentrated powder granules having excellent solubility. However, This method is different from the method of preparing ginseng and red ginseng ultrafine powder having an increased specific ginsenoside content.
본 발명은 상기한 종래 문제점을 해결하기 위한 것으로, 본 발명은 인삼을 초미세 분말화한 후 원적외선을 조사하여 인삼 분말을 제조하고, 조파쇄 인삼 분말과 진세노사이드 종류 및 함량을 비교함으로써, 조파쇄 인삼 분말에 비하여 특정 진세노사이드 함량을 증대시킬 수 있는 인삼의 가공방법을 제공하는 데 그 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a ginseng powder, It is an object of the present invention to provide a processing method of ginseng which can increase a specific ginsenoside content as compared with a crushed ginseng powder.
상기 과제를 해결하기 위해, 본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing ginseng ultrafine powder having enhanced specific ginsenoside content, which comprises drying ginseng, ultrafine powder, and far-infrared ray treatment.
또한, 본 발명은 상기 방법으로 제조된 특정 진세노사이드 함량이 증진된 인삼 초미세 분말을 제공한다.In addition, the present invention provides ginseng ultrafine powder having a specific ginsenoside content enhanced by the above method.
또한, 본 발명은 상기 인삼 초미세 분말이 함유된 식품을 제공한다.The present invention also provides a food containing the ginseng ultrafine powder.
본 발명은 인삼을 초미쇄 파쇄한 후 원적외선 처리를 함으로써, 원적외선 처리한 조파쇄 인삼 분말에 비하여 특정 진세노사이드의 함량을 현격하게 증대시키거나 새로운 진세노사이드 성분이 생성됨으로써 기능성을 향상시킨 새로운 형태의 건강 지향의 인삼 및 이를 이용한 기능성 식품을 제공할 수 있고, 농가의 생산력 향상 및 부가가치 증대를 꾀할 수 있다.The present invention relates to a new type of ginseng powder which is obtained by remarkably increasing the content of a specific ginsenoside or improving a functionality by producing a new ginsenoside component as compared to a far infrared ray treated ginseng powder by far infrared ray treatment after ultra- The health-oriented ginseng of the present invention and the functional food using the ginseng can be provided, and the productivity of the farm and the added value can be increased.
본 발명의 목적을 달성하기 위하여, 본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법을 제공한다.In order to accomplish the object of the present invention, the present invention provides a method for producing ginseng ultrafine powder having enhanced specific ginsenoside content, characterized in that the ginseng is dried and ultrafine powdered and far-infrared treated.
본 발명의 방법에서, 상기 인삼은 홍삼, 백삼, 산삼, 산양삼 또는 장뇌삼일 수 있으며, 바람직하게는 홍삼일 수 있으나, 이에 제한되지 않는다.In the method of the present invention, the ginseng may be red ginseng, white ginseng, wild ginseng, goat ginseng or camellia ginseng, preferably red ginseng, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 특정 진세노사이드는 Rg3, Rg5, Rk1 또는 Rh2 중 하나 이상일 수 있으나, 이에 제한되지 않는다.Further, in the method of the present invention, the specific jinenoside may be at least one of Rg3, Rg5, Rk1 or Rh2, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 초미세 분말화는 인삼의 평균 입경을 0.1~10 ㎛로 분말화하는 것일 수 있으며, 바람직하게는 전체 분말 중 90~95 중량%의 평균 입경이 2 ㎛ 이하가 되도록 분말화하는 것일 수 있다. 상기 평균 입경을 만족하는 인삼 초미세 분말에 원적외선 처리해야 특정 진세노사이드 함량이 현격하게 증대될 수 있다.In addition, in the method of the present invention, the ultrafine powder may be obtained by pulverizing the average particle size of ginseng to 0.1-10 .mu.m, and preferably 90-95 wt% of the total powder has an average particle size of 2 And may be pulverized as much as possible. The ginseng ultrafine powder satisfying the above-mentioned average particle size can be remarkably increased by far-infrared ray treatment.
상기 인삼을 초미쇄 파쇄하는 방법은 특별히 한정되는 것은 아니나, 바람직하게는 인삼을 -196~30℃의 온도 조건에서 초미세 파쇄할 수 있다. 이때, -196~30℃의 온도 조건은 분쇄 실린더의 온도를 -196~30℃가 되게 함으로써 달성될 수 있거나, -196~30℃로 온도를 낮출 수 있는 부재료를 인삼과 함께 혼합함으로써 달성될 수 있다. -196~30℃로 온도를 낮출 수 있는 부재료로는 드라이아이스 또는 액체 질소를 사용할 수 있으나, 이에 제한되지 않는다. 이때, 드라이아이스 또는 액체 질소의 사용량은 바람직하게는 인삼 중량 대비 0.5~1.5배 중량만큼 첨가할 수 있다. 드라이아이스 또는 액체 질소의 첨가량이 상기 중량보다 적으면 온도를 낮추는데 시간이 오래 걸려 경제적으로 바람직하지 못하고, 첨가량이 상기 중량보다 많으면, 급속한 온도 변화로 인해 인삼의 조직이 손상될 수 있다.The method of crushing the ginseng is not particularly limited, but ginseng can be ultrafiltered at a temperature of -196 to 30 캜. At this time, the temperature condition of -196 to 30 ° C can be achieved by bringing the temperature of the crushing cylinder to -196 to 30 ° C, or it can be achieved by mixing the subordinate material with ginseng which can lower the temperature to -196 to 30 ° C have. Dry ice or liquid nitrogen may be used as the material for lowering the temperature to -196 to 30 占 폚, but the present invention is not limited thereto. At this time, the amount of dry ice or liquid nitrogen is preferably 0.5 to 1.5 times the weight of ginseng. If the added amount of dry ice or liquid nitrogen is less than the above weight, it takes a long time to lower the temperature, which is economically undesirable. If the added amount is larger than the above weight, the ginseng structure may be damaged due to a rapid temperature change.
또한, 본 발명의 방법에서, 상기 원적외선 처리는 원적외선이 방사되는 판에서 초미세 분말화된 인삼을 볶아 처리할 수 있다. 상기 볶는 공정은 50~230℃의 온도에서 10초~10시간 동안 수행할 수 있으며, 바람직하게는 130~160℃의 온도에서 0.5~1.5분 동안 수행할 수 있으며, 더욱 바람직하게는 135℃의 온도에서 1분 동안 수행할 수 있다. 인삼의 C, H, N, O 로 구성된 셀룰로오스, 전분 등의 성분은 230~ 240℃의 온도범위(착화점)에서 가연가스를 발생시키므로 볶을 때 적어도 230℃를 넘지 않는 것이 좋으며, 인삼의 전분은 50~70℃의 온도 범위에서 호화되므로 적어도 50℃를 넘는 것이 좋다. 또한, 볶는 온도가 높으면 처리 시간이 단축되고, 온도가 낮으면 처리 시간이 길어지게 된다.In addition, in the method of the present invention, the far-infrared ray treatment can be performed by roasting the ginseng that has been ultrafine powdered in a plate on which far-infrared rays are radiated. The roasting may be carried out at a temperature of 50 to 230 ° C for 10 seconds to 10 hours, preferably at a temperature of 130 to 160 ° C for 0.5 to 1.5 minutes, more preferably at a temperature of 135 ° C Lt; / RTI > for 1 minute. Cellulose and starch constituted by C, H, N and O of ginseng are not recommended to exceed 230 ℃ at the time of roasting because they produce flammable gas in the temperature range of 230 ~ 240 ℃ (ignition point) To < RTI ID = 0.0 > 70 C < / RTI > If the roasting temperature is high, the treatment time is shortened. If the roasting temperature is low, the treatment time is long.
본 발명은 또한, 상기 방법으로 제조된, 평균 입경이 0.1~10 ㎛이며, 진세노사이드 중 Rg3, Rg5, Rk1 또는 Rh2 중 하나 이상의 함량이 조파쇄 인삼 분말에 비해 증대된 것을 특징으로 하는 인삼 초미세 분말을 제공한다.The present invention also relates to a ginseng root which is produced by the above method and has an average particle diameter of 0.1 to 10 탆 and the content of at least one of Rg3, Rg5, Rk1 or Rh2 in ginsenoside is increased as compared with that of crude ginger powder To provide a fine powder.
본 발명은 또한, 상기 진세노사이드 함량이 증진된 인삼 초미세 분말을 함유하는 식품을 제공한다. 상기 식품의 종류에는 특별한 제한은 없다. 상기 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 건강식품을 모두 포함한다.
The present invention also provides a food containing ginseng ultrafine powder with enhanced ginsenoside content. There is no particular limitation on the kind of the food. Examples of the food include dairy products such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums and ice cream, various soups, drinks, tea, drinks, alcoholic beverages, And includes all health foods in a conventional sense.
이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
제조예Manufacturing example 1 : 원적외선으로 처리된 초미세 홍삼 분말의 제조 1: Preparation of Ultrafine Red Ginseng Powder Treated by Far Infrared Ray
홍삼을 깨끗하게 수세하고 건조시킨 후, 드라이아이스와 함께 혼합한 후 초미세 분쇄기로 평균 입경이 0.1~10 ㎛이 되도록 초미세 분쇄하였다. 이 후, 초미세 분쇄된 홍삼 분말을 원적외선이 방사되는 판 위에 올려놓고, 135℃로 1분 동안 볶아주었다.
The red ginseng was washed with water, dried and mixed with dry ice, and then finely pulverized so as to have an average particle diameter of 0.1 to 10 μm by an ultrafine grinder. Thereafter, the ultrafine ground red ginseng powder was placed on a plate on which far-infrared rays were radiated and fried for 1 minute at 135 ° C.
비교예Comparative Example 1 : One : 조파쇄Crushing 홍삼 분말의 제조 Manufacture of red ginseng powder
홍삼을 깨끗하게 수세하고 건조시킨 후 평균 입경이 150~200 ㎛ 크기가 되도록 조파쇄하여 홍삼 분말을 제조하였다.
The red ginseng was cleaned with water, dried and then crushed to have an average particle size of 150 to 200 쨉 m to prepare red ginseng powder.
실시예Example 1 : 원적외선으로 처리된 초미세 홍삼 분말과 1: Ultrafine red ginseng powder treated with far infrared rays 조파쇄Crushing 홍삼 분말의 Red ginseng powder 진camp 세노사이드 함량 분석Senoside content analysis
원적외선으로 처리된 초미세 홍삼 분말(제조예 1)과 조파쇄 홍삼 분말(비교예 1)의 진세노사이드 함량을 분석하였다(표 1). 측정 결과 원적외선 처리 초미세 분말은 조파쇄 분말에 비하여 Rg1, Re, Rb1의 함량이 3.88, 1.74, 4.75 mg/g에서 각각 1.27, 1.19, 2.93 mg/g으로 감소하였다. 반면에 Rh1, Rg2, Rb3, Rd, Rg3, Rh2, Rk1, Rg5 등의 함량은 0.15, 0.13, 0.28, 0.48, 0.07, 0.09, 0.27, 0.15 mg/g에서 각각 0.44, 0.38, 0.62, 1.02, 0.54, 0.37, 3.36, 4.16 mg/g으로 증가하였다. 이러한 경향은 초미분말화와 원적외선 처리에 의해 C-20 side chain이 물리적인 조건과 열의 작용에 의하여 탈당 및 탈수되어 진세노사이드 Rg1, Rb1 등이 진세노사이드 Rg3, Rd 등으로 전환된 것으로 사료된다.The ginsenoside content of ultrafine red ginseng powder (Preparation Example 1) treated with far-infrared rays and crude ginseng powder (Comparative Example 1) were analyzed (Table 1). As a result, the content of Rg1, Re, and Rb1 in ultrafine powders decreased to 1.27, 1.19 and 2.93 mg / g at 3.88, 1.74 and 4.75 mg / g, respectively. The contents of Rh1, Rg2, Rb3, Rd, Rg3, Rh2, Rk1 and Rg5 were 0.44, 0.38, 0.62, 1.02 and 0.54 at 0.15, 0.13, 0.28, 0.48, 0.07, 0.09, 0.27 and 0.15 mg / , 0.37, 3.36, and 4.16 mg / g, respectively. These trends suggest that the C-20 side chain is disorganized and dehydrated by the physical conditions and the action of heat by ultrafine powdering and far-infrared ray treatment to convert ginsenosides Rg1 and Rb1 into ginsenosides Rg3 and Rd .
Claims (4)
상기 초미세 분말화된 홍삼을 원적외선이 방사되는 판에서 130~160℃의 온도에서 0.5~1.5분 동안 볶아 원적외선 처리하는 것을 특징으로 하는 Rg5 또는 Rk1의 진세노사이드 함량이 증진된 홍삼 초미세 분말의 제조방법.Drying the red ginseng and ultrafinely pulverizing the red ginseng to an average particle size of 0.1 to 10 탆 at a temperature of -196 to 30 캜; And
Wherein the ultrafine powdered red ginseng is roasted at a temperature of 130 to 160 ° C for 0.5 to 1.5 minutes in a far infrared ray emitting plate to perform far-infrared ray treatment, and then Rg5 or Rk1 is irradiated with ultra-fine powder of red ginseng Gt;
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| KR20220039579A (en) | 2020-09-22 | 2022-03-29 | 김진용 | Method for manufacturing Panax genus plant processed product |
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| CN104056069A (en) * | 2013-03-20 | 2014-09-24 | 中山市中智药业集团有限公司 | Preparation method for wall-broken dendrobium preparation |
| KR101295549B1 (en) * | 2013-04-16 | 2013-08-12 | 유한회사 가피식품 | Method for producing red ginseng powder with enhanced saponin content |
| KR101653867B1 (en) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rh1 or Rg2 |
| KR101653868B1 (en) * | 2014-06-25 | 2016-09-02 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rg2 |
| KR101576093B1 (en) | 2015-06-09 | 2015-12-21 | (주)다정 | Manufacturing method of functional nanoparticle for maximizing absorption rate in the body and the nanoparticle made by the method |
| DE112016006167T5 (en) * | 2016-01-06 | 2018-09-27 | Health Balance Co., Ltd. | Process for the preparation of a fermented powder dispersion of red ginseng with maximized inclusion ratio, which contains no emulsifier |
| CN106556658A (en) * | 2016-11-17 | 2017-04-05 | 鲁东大学 | A kind of method of content of ginsenoside in raising Folium Ginseng |
| KR20210032156A (en) * | 2019-09-16 | 2021-03-24 | 대한민국(농촌진흥청장) | Ginseng powder with increased ginsenoside Rh1 and polyphenol contents and method for manufacturing the ginseng powder |
| KR102545583B1 (en) * | 2020-12-15 | 2023-06-21 | 주식회사 뉴트리케어 | Method for producing double-coating red ginseng granule with enhanced ginsenoside content and improved preservability |
| KR102580094B1 (en) * | 2021-04-06 | 2023-09-19 | (주)더스킨스 | Ginseng Berry Prolysis Extract And Manufacturing Method And, Composition For Anti-Inflammation And Anti-Wrinkle Comprising The Same As An Active Ingredient |
| KR102691253B1 (en) * | 2021-12-20 | 2024-08-09 | 주식회사 뉴트리케어 | Method for producing double-coating red ginseng granule with enhanced ginsenoside content and improved antioxidant and anti-inflammatory activity |
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| KR20080067031A (en) * | 2007-01-15 | 2008-07-18 | 주식회사 케이티앤지 | Ultra-fine powders of ginseng or red ginseng |
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| KR930006561B1 (en) * | 1990-12-18 | 1993-07-21 | 한국인삼연초연구소 | Method for making ginseng tea |
| KR20050076582A (en) * | 2004-01-20 | 2005-07-26 | 씨제이 주식회사 | A drink containing ultrafine powder of ginseng and the method thereof |
| KR20080067031A (en) * | 2007-01-15 | 2008-07-18 | 주식회사 케이티앤지 | Ultra-fine powders of ginseng or red ginseng |
| KR20100132607A (en) * | 2009-06-10 | 2010-12-20 | 재단법인 홍천메디칼허브연구소 | Method for producing dried ginseng with increased red ginseng components using far-infrared irradiation |
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| KR20220039579A (en) | 2020-09-22 | 2022-03-29 | 김진용 | Method for manufacturing Panax genus plant processed product |
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