KR101620982B1 - Red ginseng extract and method manufacturing thereof - Google Patents
Red ginseng extract and method manufacturing thereof Download PDFInfo
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- KR101620982B1 KR101620982B1 KR1020150173005A KR20150173005A KR101620982B1 KR 101620982 B1 KR101620982 B1 KR 101620982B1 KR 1020150173005 A KR1020150173005 A KR 1020150173005A KR 20150173005 A KR20150173005 A KR 20150173005A KR 101620982 B1 KR101620982 B1 KR 101620982B1
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- red ginseng
- extract
- weight
- ginseng extract
- mixed
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- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 116
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000000034 method Methods 0.000 title abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000008213 purified water Substances 0.000 claims abstract description 18
- 239000004480 active ingredient Substances 0.000 claims abstract description 6
- 238000002386 leaching Methods 0.000 claims abstract description 4
- 235000020710 ginseng extract Nutrition 0.000 claims description 10
- 238000012360 testing method Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- RWXIFXNRCLMQCD-JBVRGBGGSA-N (20S)-ginsenoside Rg3 Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1CC[C@]2(C)[C@H]3C[C@@H](O)[C@H]4[C@@]([C@@]3(CC[C@H]2C1(C)C)C)(C)CC[C@@H]4[C@@](C)(O)CCC=C(C)C)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RWXIFXNRCLMQCD-JBVRGBGGSA-N 0.000 claims 2
- XIRZPICFRDZXPF-UHFFFAOYSA-N Ginsenoside Rg3 Natural products CC(C)=CCCC(C)(O)C1CCC(C2(CC(O)C3C4(C)C)C)(C)C1C(O)CC2C3(C)CCC4OC1OC(CO)C(O)C(O)C1OC1OC(CO)C(O)C(O)C1O XIRZPICFRDZXPF-UHFFFAOYSA-N 0.000 claims 2
- 239000000843 powder Substances 0.000 abstract description 15
- 229930182494 ginsenoside Natural products 0.000 abstract description 11
- 239000000047 product Substances 0.000 abstract description 10
- 239000006227 byproduct Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 2
- 229940089161 ginsenoside Drugs 0.000 description 7
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Images
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
Abstract
The present invention discloses an extract of red ginseng and a process for producing the same. That is, the present invention relates to a process for producing a red ginseng powder, which comprises extruding pulverized red ginseng powder together with a hydrolyzate, extracting the red ginseng extract by adding purified water to the extruded red ginseng product to increase the solubility and facilitating leaching of active ingredients of red ginseng, , Minimizes the generation of by-products by processing red ginseng raw materials, improves the function and nutritional effect of ingesting raw red ginseng in a minimized portion, and increases the content of ginsenosides (for example, Rg3) Improve immunity and improve fatigue.
Description
The present invention relates to a red ginseng extract and a process for producing the red ginseng extract. In particular, the present invention relates to a red ginseng extract and a process for producing the red ginseng extract, , Packed in a predetermined unit, sterilized, packaged red ginseng extract, and subjected to self-quality inspection of the sterilized red ginseng extract, and a method for producing the same.
Tea is a collective term for beverages that drink leaves, stem, roots, fruit, etc.
These cars use wood as their main raw material and thus have a limited application range.
The object of the present invention is to provide a process for producing a red ginseng powder by extruding pulverized red ginseng powder together with hydrolysates, extracting the red ginseng extract by adding purified water to the extruded red ginseng product, filtering the extracted ginseng extract through a filtration device, The present invention also provides a red ginseng extract which is packaged, sterilized and packaged red ginseng extract, and subjected to a self-quality test on the sterilized red ginseng extract.
In the extract of red ginseng according to the embodiment of the present invention, red ginseng powder in the form of powder having a particle size of 20 to 50 mesh is mixed with water, and the mixed red ginseng and water are extracted at a temperature range of 130 to 160 캜 And the purified water is mixed with the extruded red ginseng molded product and extracted at a preset temperature of 85 to 90 캜 for 24 to 36 hours.
A method for preparing red ginseng extract according to an embodiment of the present invention comprises the steps of: reducing red ginseng to a size of 1 mm to 10 mm; Pulverizing the red ginseng to a size of 20 to 50 mesh to prepare powdered red ginseng; Mixing the powdered red ginseng with water and extruding the mixture in an extruder at a temperature ranging from 130 ° C to 160 ° C; Mixing the extruded red ginseng molding with purified water and extracting the mixture at a predetermined temperature of 85 to 90 캜 for 24 to 36 hours; Filtering the extracted ginseng extract through a filtration device; Filling and packing the filtered ginseng extract in a predetermined packaging unit; Sterilizing at 85 [deg.] C to 95 [deg.] C for 50 minutes to 70 minutes at a different preset temperature; And performing a self-quality test on the sterilized red ginseng extract.
As an example related to the present invention, the red ginseng and water can be mixed at a ratio of 6000 g: 1000 mL to 1400 mL.
As an example related to the present invention, the step of mixing and extracting purified water into the extruded red ginseng molding may include mixing 15 to 40 parts by weight of the purified water with respect to the red ginseng molding.
As an example related to the present invention, the solid content of the extracted ginseng extract may be 1.0 wt% to 3.0 wt%.
The present invention relates to a process for producing a red ginseng powder by extruding pulverized red ginseng powder together with a hydrolyzate and extracting the red ginseng extract by adding purified water to the extruded red ginseng product to increase the solubility to facilitate leaching of the active ingredient of red ginseng, By minimizing the production of by-products by processing red ginseng, the function and nutritional effect of ingestion is improved while minimizing the portion of the raw red ginseng that is discarded, and the immunity against ginsenoside (for example, Rg3) And has an effect of improving fatigue.
1, 2 is a flow chart illustrating a method for preparing red ginseng extract according to an embodiment of the present invention.
Fig. 2 shows the results of the solubility test according to the above experiment.
FIG. 3 shows the results of ginsenoside analysis by the above experiment.
It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, Should not be construed to mean, or be interpreted in an excessively reduced sense. In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms that can be understood by a person skilled in the art can be properly understood. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.
Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. The term "comprising" or "comprising" or the like in the present invention should not be construed as necessarily including the various elements or steps described in the invention, Or may further include additional components or steps.
Furthermore, terms including ordinals such as first, second, etc. used in the present invention can be used to describe elements, but the elements should not be limited by terms. Terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.
In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.
Hereinafter, a method for preparing red ginseng extract according to the present invention will be described in detail with reference to FIG. 1 to FIG.
FIG. 1 is a flowchart illustrating a method for preparing an extract of red ginseng according to an embodiment of the present invention.
First, the red ginseng is cut into a preset size of 1 mm to 10 mm through the cutter.
Here, red ginseng is a medicinal herb that is processed by the traditional medicine technique, the traditional medicine technique, and it is produced through special cooking, drying and processing processes of ginseng. During this process, the starch particles in the ginseng tissues are gelatinized, the tissues are firm, and various enzymes are inactivated to stabilize the quality. Secondary component changes occur during the temperature treatment process to produce active ingredients (for example, ginsenosides Rs, Rg1, Rg2, Rg3, Rh1, Rb1, etc.) specific to red ginseng that are not present in ginseng and white ginseng , And antioxidant activity (S110).
Thereafter, the cut red ginseng is pulverized to a size of 20 to 50 mesh having a predetermined size through a pulverizer to prepare powdered red ginseng (S120).
Thereafter, the powdered red ginseng (or the ground red ginseng) is mixed with water and extruded in an extruder method at a temperature ranging from 130 ° C to 160 ° C through an extruder to prepare a red ginseng product.
At this time, the red ginseng powder and the water may be mixed at a ratio of 6000 g: 1000 mL to 1400 mL (S 130).
Thereafter, purified water is mixed with the extruded red ginseng molded product, and then extracted (or boiled) at a preset temperature of 85 ° C to 90 ° C for 24 hours to 36 hours.
At this time, the extraction time may be adjusted so that the solid content of the extracted red ginseng extract is 1.0 wt% to 3.0 wt%.
The purified water ratio may be 15 to 40 parts by weight based on the red ginseng molded product.
That is, the purified water of the red ginseng molded product may be mixed with the purified water in an amount of 15 to 40 parts by weight based on 1.0 to 3.0% by weight of the solid content of the extracted red ginseng extract.
When the general red ginseng extract is simply made, the red ginseng extract is extracted through the raw red ginseng, and then the by-products are discarded (or after the red ginseng has been removed, the garlic is generated as a by-product and the generated by-products are discarded) According to the present invention, the red ginseng extract may be prepared by mixing the red ginseng molded product and the purified water to produce the red ginseng extract without consuming the raw red ginseng portion (S140).
Thereafter, the extracted ginseng extract is filtered through a filtration device (S150).
Thereafter, the filtered ginseng extract is packed in a predetermined packing unit (for example, 50 ml, 60 ml, 100 ml, etc.) (S160).
Then, the packed red ginseng extract is sterilized at a preset temperature of 85 ° C to 95 ° C (generally 90 ° C) for another predetermined time of 50 minutes to 70 minutes (generally 60 minutes) (S 170).
Thereafter, the sterilized (or sterilized) red ginseng extract (or the packed red ginseng extract) is subjected to a pre-set self-quality inspection. Here, the self-quality inspection includes a solubility test, a general bacteria test, an E. coli test, and a ginsenoside content test (including Rb1, Rg1, Rg3, etc.).
That is, distilled water is added to the Erlenmeyer flask containing the red ginseng powder (or control) and the granule sample (or extrusion process sample, extruded red ginseng molding) to measure the solubility, and the solution is homogeneously mixed. Then, shake at 120 rpm for 30 minutes in a shaking incubator at 60 ° C. After cooling in cold water for 3 minutes, the sample is placed in a centrifuge tube, centrifuged (eg, 424 × g, 4 ° C., 30 min), the supernatant is separated from the precipitate, After drying for 6 hours, solubility was calculated by the following formula (1).
Here, A represents the initial sample amount, and B represents the solid mass of the dried supernatant.
Fig. 2 shows the results of the solubility test according to the above experiment.
As shown in FIG. 2, by using extruded red ginseng (for example, the red graph in FIG. 2) as compared to simply using red ginseng powder (for example, blue graph in FIG. 2) The elution of the active ingredient is facilitated, and as a result, the amount of functional ingredient in the red ginseng is increased, so that the portion of the raw red ginseng that is discarded can be minimized.
In addition, an MC-Pack Pro C 18 column (4.6 × 250, 5 μm) was used for the analysis of ginsenosides, the injection amount was 20 μl, the flow rate was 1.0 ml / min, the column temperature was 40 ° C., The wavelength was set to 203 nm and analyzed.
The following [Table 1] and Figure 3 show the results of the ginsenoside analysis by the above experiment.
As shown in [Table 1] and FIG. 3, by using extruded red ginseng (for example, the red graph in FIG. 3) compared to simply using red ginseng as a powder (for example, , The extract content of ginsenoside components Rg1, Rb1 and Rg3 contained in red ginseng can be increased to improve immunity and improve fatigue (S180).
As a result of the self-quality inspection, the red ginseng extract (or the packed red ginseng extract) satisfying all preset reference values is packed in the packaging material in a predetermined packaging unit.
As a result of the self-quality check, the red ginseng extract that does not satisfy at least one reference value among preset reference values is discarded (S190).
As described above, in the embodiment of the present invention, the powdered red ginseng powder is extruded together with the water, and the red ginseng extract is extracted by adding purified water to the extruded red ginseng molding to increase the solubility, And enhances the flavor and improves the function and nutritional effect of ingesting the raw red ginseng in a minimized portion of the raw red ginseng by minimizing the generation of byproducts by processing the raw red ginseng. In addition, the ginsenoside (for example, Rg3 ) Is increased, the immunity can be improved and the fatigue can be improved.
It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
The present invention relates to a process for producing a red ginseng powder, which comprises extruding the ground red ginseng powder together with a hydrolyzate and extracting the red ginseng extract by adding purified water to the extruded red ginseng product to increase the solubility, thereby facilitating the leaching of active ingredients of red ginseng, By minimizing the production of by-products by processing red ginseng, the function and nutritional effect of ingestion is improved while minimizing the portion of the raw red ginseng that is discarded, and the immunity against ginsenoside (for example, Rg3) Which can improve fatigue and can be widely used in red ginseng related field, extractive liquid application field, and the like.
Claims (5)
The mixed red ginseng and water are extruded by extruder at a temperature range of 130 to 160 캜 to increase the solubility and to increase the solubility of red ginseng In order to increase the content of ginsenoside Rg3, 15 parts by weight to 40 parts by weight of purified water is mixed with the extruded red ginseng molded product and extracted at a preset temperature of 85 to 90 DEG C for 24 to 36 hours,
The red ginseng and water,
6000 g: mixed at a ratio of 1000 mL to 1400 mL,
Wherein the solid content of the extracted ginseng extract is
1.0% by weight to 3.0% by weight of the red ginseng extract.
Folding red ginseng to a size of 1 mm to 10 mm;
Pulverizing the red ginseng to a size of 20 to 50 mesh to prepare powdered red ginseng;
Mixing the powdered red ginseng with water, extruding the mixture in the extruder at a temperature ranging from 130 to 160 캜;
In order to increase the solubility and to facilitate the leaching of the active ingredient of red ginseng and to increase the content of ginsenoside Rg3, the extruded red ginseng molding is mixed with purified water and extracted at a preset temperature of 85 to 90 DEG C for 24 to 36 hours step;
Filtering the extracted ginseng extract through a filtration device;
Filling and packing the filtered ginseng extract in a predetermined packaging unit;
Sterilizing at 85 [deg.] C to 95 [deg.] C for 50 minutes to 70 minutes at a different preset temperature; And
And performing a self-quality test on the sterilized red ginseng extract,
The red ginseng and water,
6000 g: mixed at a ratio of 1000 mL to 1400 mL,
The step of mixing and extracting purified water into the extruded red ginseng molded product comprises:
15 parts by weight to 40 parts by weight of the purified water is mixed with the red ginseng molding,
Wherein the solid content of the extracted ginseng extract is
1.0% by weight to 3.0% by weight of the red ginseng extract.
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| KR1020150173005A KR101620982B1 (en) | 2015-12-07 | 2015-12-07 | Red ginseng extract and method manufacturing thereof |
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| KR1020150173005A KR101620982B1 (en) | 2015-12-07 | 2015-12-07 | Red ginseng extract and method manufacturing thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020040422A1 (en) * | 2018-08-24 | 2020-02-27 | 주식회사 진켐 | Pharmaceutical composition for enhancing immunity comprising red ginseng extract and sialyllactose |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100841656B1 (en) * | 2005-09-05 | 2008-07-02 | 유정상 | Manufacturing process of soluble components for ginseng |
| KR101283323B1 (en) * | 2013-01-04 | 2013-07-09 | 주식회사 바이웰 | Production method of ginseng steamed red concentrated solution |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100841656B1 (en) * | 2005-09-05 | 2008-07-02 | 유정상 | Manufacturing process of soluble components for ginseng |
| KR101283323B1 (en) * | 2013-01-04 | 2013-07-09 | 주식회사 바이웰 | Production method of ginseng steamed red concentrated solution |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020040422A1 (en) * | 2018-08-24 | 2020-02-27 | 주식회사 진켐 | Pharmaceutical composition for enhancing immunity comprising red ginseng extract and sialyllactose |
| KR20200022838A (en) * | 2018-08-24 | 2020-03-04 | 주식회사 진켐 | A pharmaceutical composition for immunity enhancement comprising Red Ginseng and sialyllactose |
| KR102147103B1 (en) | 2018-08-24 | 2020-08-24 | 주식회사 진켐 | A pharmaceutical composition for immunity enhancement comprising Red Ginseng and sialyllactose |
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