KR101603169B1 - Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content - Google Patents
Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content Download PDFInfo
- Publication number
- KR101603169B1 KR101603169B1 KR1020150131603A KR20150131603A KR101603169B1 KR 101603169 B1 KR101603169 B1 KR 101603169B1 KR 1020150131603 A KR1020150131603 A KR 1020150131603A KR 20150131603 A KR20150131603 A KR 20150131603A KR 101603169 B1 KR101603169 B1 KR 101603169B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- extract
- minutes
- ginseng extract
- content
- Prior art date
Links
- 235000020710 ginseng extract Nutrition 0.000 title claims abstract description 57
- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 36
- 229940089161 ginsenoside Drugs 0.000 title claims abstract description 33
- 229920001284 acidic polysaccharide Polymers 0.000 title claims abstract description 20
- 150000004805 acidic polysaccharides Chemical class 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title description 19
- 238000000605 extraction Methods 0.000 claims abstract description 42
- 241000208340 Araliaceae Species 0.000 claims abstract description 33
- 235000008434 ginseng Nutrition 0.000 claims abstract description 33
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 32
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000284 extract Substances 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000021067 refined food Nutrition 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 claims description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 claims description 2
- 235000009120 camo Nutrition 0.000 claims description 2
- 235000005607 chanvre indien Nutrition 0.000 claims description 2
- 239000011487 hemp Substances 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 abstract description 7
- 229920001277 pectin Polymers 0.000 abstract description 6
- 235000010987 pectin Nutrition 0.000 abstract description 6
- 239000001814 pectin Substances 0.000 abstract description 6
- 230000000052 comparative effect Effects 0.000 description 13
- 229920001282 polysaccharide Polymers 0.000 description 11
- 239000005017 polysaccharide Substances 0.000 description 11
- 150000004804 polysaccharides Chemical class 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000002360 preparation method Methods 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 230000001007 puffing effect Effects 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 206010028980 Neoplasm Diseases 0.000 description 4
- 201000011510 cancer Diseases 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 4
- 229930182490 saponin Natural products 0.000 description 4
- 150000007949 saponins Chemical class 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 3
- 235000002789 Panax ginseng Nutrition 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- UJOBWOGCFQCDNV-UHFFFAOYSA-N 9H-carbazole Chemical compound C1=CC=C2C3=CC=CC=C3NC2=C1 UJOBWOGCFQCDNV-UHFFFAOYSA-N 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000002180 anti-stress Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000009702 cancer cell proliferation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000003511 endothelial effect Effects 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000626 neurodegenerative effect Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 230000002792 vascular Effects 0.000 description 2
- 230000024883 vasodilation Effects 0.000 description 2
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-VANFPWTGSA-N D-mannopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@@H]1O AEMOLEFTQBMNLQ-VANFPWTGSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010023204 Joint dislocation Diseases 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A23L1/3002—
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to (a) preparing roasted ginseng for cutting; (b) drying and expanding the cut slab prepared in the step (a); (c) mixing the ethanol with the powder obtained by pulverizing the expanded pectin of step (b), and extracting the mixture; And (d) extracting the extracted extract of step (c) into a subcritical extraction device and extracting the extract. The method of producing an acidic polysaccharide and an extract of ginsenoside having an increased ginsenoside content according to the method A ginseng extract having enhanced acidic polysaccharide content and ginsenoside content, and a processed food prepared using the ginseng extract.
Description
The present invention relates to (a) preparing roasted ginseng for cutting; (b) drying and expanding the cut slab prepared in the step (a); (c) mixing the ethanol with the powder obtained by pulverizing the expanded pectin of step (b), and extracting the mixture; And (d) extracting the extracted extract of step (c) into a subcritical extraction device and extracting the extract. The method of producing an acidic polysaccharide and an extract of ginsenoside having an increased ginsenoside content according to the method A ginseng extract having enhanced acidic polysaccharide content and ginsenoside content, and a processed food prepared using the ginseng extract.
Ginseng is a perennial herbaceous herbaceous plant belonging to Panax ginseng (Araliaceae) in plant taxonomy and has long been used as an important medicinal herb in oriental medicine. Ginseng is generally classified as white ginseng and red ginseng according to the processing method. White ginseng is dried as it is, that is, unprocessed ginseng, that is, ginseng, which is mined in the field, and red ginseng is steamed and dried. And changes in the chemical structure. Because ginseng contains saponin, excellent pharmacological efficacy such as cancer prevention, cancer cell growth inhibition, blood pressure lowering, protection of brain cells, and improvement of learning ability can be expected. The kinds of saponin contained in ginseng include Rg1, Rb1, Rg2, Rc and Rd.
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 has not only the immunity enhancement but also Alzheimer's dementia prevention effect, anti-stress effect, anticancer effect, vasodilation effect, vascular endothelial growth inhibitory action, brain protection action and neurodegenerative protective action. Rh2 inhibits cancer cell proliferation, Suppression, and skin immunity.
Polysaccharide, a non-saponin component of ginseng, has been reported to have immunomodulatory effect, anti-cancer effect, anti-diabetic effect and anti-gastric effect. In China, polysaccharide fraction is used clinically for cancer treatment, . This non-saponin water-soluble substance was reported to have been isolated from white ginseng, including glycan glycans, such as panaxan A-U (panaxan A-U). Among them, there are 8 kinds of acid polysaccharides and the others are known as neutral polysaccharides. Generally, an acidic polysaccharide is a polysaccharide having galacturonic acid, glucuronic acid and mannuronic acid bound to a polysaccharide and has a molecular weight of usually 15,000 or more. Particularly, the acid polysaccharide is known to be antagonistic to Toxohormone L, inhibit body fat decomposition, and inhibit weight loss of cancer patients.
Korean Patent No. 0992800 discloses a method for preparing a processed ginseng extract using hydrolysis with saponin-decomposing enzyme and organic acid, and Korean Patent No. 0813997 discloses a method for producing ginseng extract using lactic acid bacteria or intestinal bacteria having saponin- However, the method is different from the method for producing the ginseng extract in which the acid polysaccharide of the present invention and the ginsenoside content are increased.
It is an object of the present invention to provide a ginseng extract having improved acidic polysaccharide content and specific ginsenoside content by optimizing manufacturing conditions such as ginseng pretreatment, It is another object of the present invention to provide a method for manufacturing a ginseng extract having a high yield and a high degree of preference as well as massive increase of specific ginsenoside and acid polysaccharide content compared to the conventional ginseng extract by preparing ginseng extract.
In order to solve the above-mentioned problems, the present invention provides a method for preparing ginseng roasted ginseng, comprising the steps of: (a) (b) drying and expanding the cut slab prepared in the step (a); (c) mixing the ethanol with the powder obtained by pulverizing the expanded pectin of step (b), and extracting the mixture; And (d) extracting the extracted extract of step (c) into a subcritical extraction apparatus and extracting the extract. The acidic polysaccharide and the ginseng extract having enhanced ginsenoside content are prepared.
Further, the present invention provides an acidic polysaccharide prepared by the above method and an extract of ginseng having an enhanced ginsenoside content.
The present invention also provides a processed food prepared using the ginseng extract.
The ginseng extract of the present invention not only enhances the specific ginsenoside content but also increases the acidic polysaccharide content, thereby enhancing the functional ingredient and shortening the extraction time, thereby contributing to the improvement of the productivity. In addition, the bitter taste of ginseng is reduced and the soft taste is increased, so that it is easy to drink and the extract can be produced with high extraction efficiency.
In order to achieve the object of the present invention,
(a) cutting the roasted ginseng to prepare for cutting;
(b) drying and expanding the cut slab prepared in the step (a);
(c) mixing the ethanol with the powder obtained by pulverizing the expanded pectin of step (b), and extracting the mixture; And
(d) adding the extracted extract of step (c) to a subcritical extraction device and extracting the extracted extract. The method of manufacturing an acidic polysaccharide and a ginseng extract having enhanced ginsenoside content is provided.
In the method for producing ginseng extract of the present invention, the ginsenoside may be at least one selected from the group consisting of Rg3 and Rh2, but is not limited thereto. Rg3 has not only the immunity enhancement but also Alzheimer's dementia prevention effect, anti-stress effect, anticancer effect, vasodilation effect, vascular endothelial growth inhibitory action, brain protection action and neurodegenerative protective action. Rh2 inhibits cancer cell proliferation, Suppression, and skin immunity.
In addition, in the method for producing ginseng extract of the present invention, the roasting in step (a) may be carried out preferably at 140 to 160 ° C for 4 to 6 minutes, more preferably at 150 ° C for 5 minutes . The ginseng is roasted under the same conditions as above before extracting, which has the advantage that the bitter taste of ginseng is reduced and the pharmacological effect of ginseng is enhanced.
Further, in the manufacturing method of the ginseng extract of the present invention, the bulking of the step (b) is preferably put into groups puffing the dried cut sam at 140 ~ 160 ℃ temperature and 1.5-2.5 pressure of Kg / cm 2 4 ~ 6 minutes can be carried out, and can be carried out more preferably into groups puffing the dried cut three at a pressure condition of 150 ℃ temperature and 2 Kg / cm 2 5 minutes. Puffing refers to a method in which the pressure is suddenly lowered in a state of high temperature and high pressure to induce the luxury of starch in the material, and the volume of the material increases as the moisture in the material is removed. When swelling occurs, swelling and luxation occur in the material, and the tissue becomes larger and becomes porous. In addition, Maillard reaction occurs and browning occurs, and various volatile substances are generated and give flavor. When this swelling is applied to ginseng as in the present invention, extraction efficiency and functional ingredients are further enhanced and the flavor of the extract can be further improved. However, when the expansion condition exceeds the above range, there is a problem that the ginsenoside component is carbonized due to high temperature and high pressure, and the ginsenoside component is destroyed.
In addition, in the method of manufacturing the ginseng extract of the present invention, the extraction of step (c) is preferably performed by mixing 45 to 55% ethanol with powders obtained by crushing the expanded excised trash, and then mixing the mixture at 50 to 60 ° C for 1 to 3 hours And more preferably 50% ethanol may be added to the powder obtained by pulverizing the expanded pectin, followed by extraction at 55 ° C for 2 hours. Extraction efficiency of the ginseng powder in the subcritical extraction, which is the next step, was further improved by ethanol extraction before the subcritical extraction.
In addition, in the method for producing a ginseng extract of the present invention, the extraction in step (d) may be carried out preferably at 170 to 190 ° C for 2 to 4 minutes by adding the extract to a subcritical extraction device, Can be placed in a subcritical extraction apparatus and extracted at 180 ° C for 3 minutes. Subcritical water is called Pressurized Hot Water, Compressed Hot Water or Superheated Water and is defined as the boiling point of water (100 ℃) and the critical temperature of water (374 ℃ Quot; refers to hot water that maintains a liquid state in a state where a pressure is applied between the liquids. Subcritical extraction under the above conditions could be made with ginseng extracts having enhanced specific ginsenosides and acidic polysaccharide contents.
The method for producing ginseng extract of the present invention is more specifically
(a) preparing cut slices by cutting roasted ginseng at 140 to 160 ° C for 4 to 6 minutes;
(b) drying the cut slurry prepared in step (a) until the moisture content reaches 10 to 20%, and expanding the slurry at 140 to 160 ° C and 1.5 to 2.5 Kg / cm 2 for 4 to 6 minutes;
(c) mixing 45 to 55% ethanol with powders obtained by crushing the expanded truncated hemp of step (b), and then extracting the mixture at 50 to 60 ° C for 1 to 3 hours; And
(d) adding the extracted extract of step (c) into a subcritical extraction device and extracting the extract at 170 to 190 ° C for 2 to 4 minutes,
More specifically,
(a) cutting ginseng roasted at 150 DEG C for 5 minutes to prepare a cut slice;
(b) the step of (a) 5 minutes to prepare a cutting three steps in 15% pressure conditions of drying until the water content is 150 ℃ temperature and 2 Kg / cm 2 puffing;
(c) mixing the 50% ethanol with the pulverized powder obtained by breaking up the step (b) and extracting the powder at 50 ° C for 2 hours; And
(d) adding the extracted extract of step (c) into a subcritical extraction device and extracting the extract at 180 ° C for 3 minutes.
The present invention also provides an acidic polysaccharide prepared by the above method and an enhanced ginsenoside content ginseng extract.
The present invention also provides a processed food produced using the ginseng extract. There is no particular limitation on the kind of the processed food. Examples of the food to which the above extract can be added include dairy products such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen noodle, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include processed foods in a conventional sense
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying experimental results. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. It is provided to let you know.
Manufacturing example 1: Manufacture of ginseng extract
(a) Ginseng roasted at 150 ° C for 5 minutes was cut to a thickness of 1 to 2 cm to prepare a cut.
(b) The cut slurry prepared in the step (a) was dried until the moisture content was 15% (v / w), and the slurry was poured into an expander for 5 minutes under the conditions of a temperature of 150 ° C and a pressure of 2 Kg / cm 2 .
(c) 8 parts by weight of 50% ethanol was added to the pulverized powder obtained by pulverizing the expanded powder of step (b), and the powder was extracted at 55 캜 for 2 hours.
(d) The extracted extract obtained in step (c) was placed in a subcritical extraction apparatus, and subcritical water 20 times the volume of the extract was added thereto, followed by extraction at 180 ° C for 3 minutes.
Comparative Example 1: Preparation of ginseng extract ( Roasting Process omitted)
(a) The cut slices cut into ginseng 1 to 2 cm in thickness were dried to a moisture content of 15% (v / w) and expanded at a temperature of 150 ° C and a pressure of 2 Kg / cm 2 for 5 minutes.
(b) 50% ethanol was added to the pulverized powder obtained by pulverizing the expanded pectin of step (a), followed by extraction at 55 ° C for 2 hours.
(c) The extracted extract of step (b) was added to a subcritical extraction device and extracted at 180 ° C for 3 minutes.
Comparative Example 2: Production of ginseng extract (no puffing process)
(a) Ginseng roasted at 150 ° C for 5 minutes was cut to a thickness of 1 to 2 cm to prepare a cut.
(b) The cut slices prepared in the step (a) were dried and pulverized until the moisture content was 15% (v / w), and 50% ethanol was mixed and extracted at 55 ° C for 2 hours.
(c) The extracted extract of step (b) was added to a subcritical extraction device and extracted at 180 ° C for 3 minutes.
Comparative Example 3: Preparation of ginseng extract ( Subcritical Extraction process omitted)
(a) Ginseng roasted at 150 ° C for 5 minutes was cut to a thickness of 1 to 2 cm to prepare a cut.
(b) The cut slurry prepared in the step (a) was dried to a moisture content of 15% (v / w) and expanded at a temperature of 150 ° C and a pressure of 2 Kg / cm 2 for 5 minutes.
(c) 50% (v / v) ethanol was added to the pulverized powder obtained by breaking up the step (b) and extracted at 55 ° C for 2 hours.
One. Gin Senocide How to measure content
The content of ginsenoside was analyzed by HPLC (High Performance Liquid Chromatography) equipped with UVD (Ultra Visible Detector). The analysis conditions are shown in Table 1 below.
Ginsenoside content (mg / g) = S x (a x b) / sample amount (g)
S: concentration of individual ginsenosides (mg / ml) in the test solution
a: total amount of test solution (ml)
b: Dilution factor
(4.6 mm x 250 mm, 5.0 m)
2. Acid polysaccharide Content measurement
0.2 mL (0.1% in ethanol) of carbazole was added to 0.5 mL of the sample (1 mg / mL), 3 mL of concentrated sulfuric acid was added thereto, and the mixture was heated in a water bath at 85 캜 for 15 minutes. Absorbance was measured with a spectrophotometer at 525 nm.
Example One: Roasting Quality of ginseng extract according to the condition
The ginsenoside content of the ginseng extract according to the roasting conditions of step (a) was measured by the method of Preparation Example 1, and the results are shown in Table 2 below. As a result, it was confirmed that the specific ginsenoside content of Rg3 and Rh2 was increased compared with other roasting conditions by preparing ginseng extract after roasting at 150 ° C for 5 minutes (Table 2).
In addition, the sensory evaluation of ginseng extract according to the roasting condition was conducted. The ginseng extract was used for 30 adults and the score was 1 point for the incense, taste and general preference, and 5 points for the very good Respectively. As a result, the preparation of extracts using ginseng roasted at 150 ° C for 5 minutes showed higher preference in taste and general preference than other roasting conditions (Table 3).
Likelihood
Example 2: Subcritical Measurement of quality of ginseng extract by extraction temperature and time
The extraction yield of ginseng extract according to the method of Preparation Example 1 and the subcritical extraction temperature and time of step (d) is shown in Table 4 below. As a result of the preliminary experiment, the extraction yield was measured at 150 ℃ and 180 ℃, which were high extraction yield. As a result, the subcritical extraction at 180 ℃ for 3 minutes showed an extraction yield of 86.2% Yield.
The acidic polysaccharide content of ginseng extract according to the subcritical extraction conditions was measured. The acidic polysaccharide content of the ginseng extract was found to be 12.09% for three minutes at 180 ° C. The acidic polysaccharide content was higher than other extraction conditions (Table 5).
In addition, the ginsenoside content of the ginseng extract according to the subcritical extraction conditions was measured. As a result, it was confirmed that the specific ginsenoside content of Rg3 and Rh2 was increased by extraction with subcritical water at 180 ° C for 3 minutes (Table 6).
Example 3: Quality characteristics of ginseng extract according to the manufacturing conditions
The ginsenoside contents of the ginseng extracts of Preparation Example 1 and Comparative Examples were measured, and the results are shown in Table 7. As a result, it was confirmed that the ginseng extract of Preparation Example 1 prepared through the rosin-expanding-spout-extraction-subcritical extraction process showed a higher specific ginsenoside content of Rg3 and Rh2 than the ginseng extracts of the comparative examples ).
In addition, the sensory evaluation of the ginseng extracts of Preparation Example 1 and Comparative Example was conducted. The ginseng extract of each of 30 adults was allowed to drink, and when the incense, flavor and overall acceptability were very poor, 5 points. As a result, the ginseng extract of Preparation Example 1 showed higher preference in flavor, taste and general taste than the ginseng extract of Comparative Examples. It was found that the bitterness of ginseng was reduced by the roasting-puffing-extracting-subcritical-subcritical extraction process, and the preference degree was improved due to the soft flavor (Table 8).
Claims (5)
(b) drying the cut slurry prepared in step (a) until the moisture content reaches 10 to 20%, and expanding the slurry at 140 to 160 ° C and 1.5 to 2.5 Kg / cm 2 for 4 to 6 minutes;
(c) mixing 45 to 55% ethanol with powders obtained by crushing the expanded truncated hemp of step (b), and then extracting the mixture at 50 to 60 ° C for 1 to 3 hours; And
(d) adding the extracted extract of step (c) to a subcritical extraction apparatus and extracting the extract at 170 to 190 ° C for 2 to 4 minutes. The acidic polysaccharide and the ginsenoside content of Rg3 and Rh2 Wherein the ginseng extract is prepared by a method comprising the steps of:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150131603A KR101603169B1 (en) | 2015-09-17 | 2015-09-17 | Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150131603A KR101603169B1 (en) | 2015-09-17 | 2015-09-17 | Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101603169B1 true KR101603169B1 (en) | 2016-03-14 |
Family
ID=55541808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150131603A KR101603169B1 (en) | 2015-09-17 | 2015-09-17 | Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101603169B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101691334B1 (en) | 2016-08-30 | 2016-12-29 | 최승 | Method for producing red ginseng extract with enhanced ginsenoside content, red ginseng extract and red ginseng processed-food thereof |
| KR20180032302A (en) * | 2016-09-22 | 2018-03-30 | 주식회사 담터 | A method of extracting shogaol from ginger |
| KR102490106B1 (en) * | 2022-09-13 | 2023-01-19 | 대동고려삼 주식회사 | Capsule product of red ginseng, Taekuksam, low temperature vacuum drying red ginseng using puffing and roasting and manufacturing process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010010397A (en) * | 1999-07-20 | 2001-02-05 | 심건섭 | Ginseng Treated by Puffing Processing, Ginseng Extract and Health Foods Containing Said Extract |
| KR20130011364A (en) * | 2011-07-21 | 2013-01-30 | 그린텍이십일 주식회사 | Method for producing processed ginseng or processed ginseng extract using subcritical water |
| KR20150010058A (en) * | 2013-07-18 | 2015-01-28 | 김흥수 | Food material and process using ginseng fruit |
-
2015
- 2015-09-17 KR KR1020150131603A patent/KR101603169B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010010397A (en) * | 1999-07-20 | 2001-02-05 | 심건섭 | Ginseng Treated by Puffing Processing, Ginseng Extract and Health Foods Containing Said Extract |
| KR20130011364A (en) * | 2011-07-21 | 2013-01-30 | 그린텍이십일 주식회사 | Method for producing processed ginseng or processed ginseng extract using subcritical water |
| KR20150010058A (en) * | 2013-07-18 | 2015-01-28 | 김흥수 | Food material and process using ginseng fruit |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101691334B1 (en) | 2016-08-30 | 2016-12-29 | 최승 | Method for producing red ginseng extract with enhanced ginsenoside content, red ginseng extract and red ginseng processed-food thereof |
| KR20180032302A (en) * | 2016-09-22 | 2018-03-30 | 주식회사 담터 | A method of extracting shogaol from ginger |
| KR101868225B1 (en) * | 2016-09-22 | 2018-06-15 | 주식회사 담터 | A method of extracting shogaol from ginger |
| KR102490106B1 (en) * | 2022-09-13 | 2023-01-19 | 대동고려삼 주식회사 | Capsule product of red ginseng, Taekuksam, low temperature vacuum drying red ginseng using puffing and roasting and manufacturing process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102070297B1 (en) | Panax spp. plant extract with increased content ratio of ginsenoside Rg3, Rg5 and Rk1 produced by microwave irradiation, a process for the preparation thereof, and a composition comprising the same | |
| Rashwan et al. | Jujube fruit: A potential nutritious fruit for the development of functional food products | |
| EP3973974A1 (en) | Composition for increasing bioavailability and promoting absorption of ginsenosides in black ginseng extract | |
| KR101429272B1 (en) | Methods for Extracting Active Ingredients from Ginseng | |
| KR101691334B1 (en) | Method for producing red ginseng extract with enhanced ginsenoside content, red ginseng extract and red ginseng processed-food thereof | |
| KR101523490B1 (en) | Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(Rg3, Rg5, Rk1, Rh2) contents | |
| KR100935847B1 (en) | Manufacturing method for the slice of red ginseng | |
| KR101447486B1 (en) | Method for producing red ginseng water extract with enhanced specific ginsenoside content | |
| KR101508271B1 (en) | Method for manufacturing rice cake and popped rice containing korean red ginseng extract | |
| KR101603169B1 (en) | Method for producing ginseng extract with enhanced acidic polysaccharide and ginsenoside content | |
| KR20180044091A (en) | Ginseng containing increased specific ginsenoside and the preparing method thereof | |
| KR101686196B1 (en) | A manufacturing method for red ginseng with enriched ginsenoside and a slice of red ginseng thereof | |
| KR102387371B1 (en) | Fermented Stauntonia hexaphylla with improved antioxidant activity and uses thereof | |
| KR101671961B1 (en) | Manufacturing method of akebia quinata extract and functional food using the same | |
| KR101738664B1 (en) | Method for producing honeyed ginseng snack coated with Pueraria lobata starch solution | |
| KR101908338B1 (en) | Method for producing red ginseng for reducing effective component | |
| KR102505329B1 (en) | Method for producing processed red ginseng food using material having improvement effect of cognitive function | |
| KR101663253B1 (en) | Preparation method for ginseng and red ginseng with an increased ginsenoside content | |
| KR102287279B1 (en) | Pepper powder manufacturing method and pepper powder manufactured by the manufacturing method | |
| KR101435706B1 (en) | Red ginseng containing improved saponin contents and process, use of the same | |
| KR20210014972A (en) | Method for producing fermented red ginseng with enhanced specific ginsenoside content | |
| KR101097664B1 (en) | Method of processing roots of korea ginseng | |
| KR101605376B1 (en) | Method for producing black-red ginseng with enhanced ginsenoside Rg3 and Rh2 content | |
| Hong et al. | Study on the quality and process of jujube fruit jungkwa | |
| KR101295549B1 (en) | Method for producing red ginseng powder with enhanced saponin content |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20190307 Year of fee payment: 4 |