KR101670038B1 - Ginseng drink tube and Red Ginseng Extract Fermented Red Ginseng Extract mixed drink tube manufacturing method - Google Patents

Abstract

The present invention relates to a red ginseng beverage. The red ginseng extract and the fermented red ginseng solution are mixed and packed in a tube container, so that it is easy to carry and store and is easy to take. Also, a red ginseng drink containing a mixture of red ginseng extract and fermented red ginseng The present invention relates to a fermented red ginseng concentrate tube beverage manufacturing method and a red ginseng tube beverage in which a red ginseng concentrate having enhanced bioavailability by enhancing a functional ingredient and an absorption rate is enhanced.

Description

[Technical Field] The present invention relates to a fermented red ginseng concentrate tube mixed with red ginseng concentrate,

The present invention relates to a method of preparing a tube drink in which a red ginseng concentrate is filled in a tube to improve the convenience of ingestion and bioavailability and a fermented red ginseng mixture.

In general, red ginseng products are packaged in containers such as extract red ginseng, fermented red ginseng, gel-like red ginseng in the form of pouches or gel-like red gins in a container, spooned and poured into water.

Thus, the conventional red ginseng product has a limited packaging form, which makes it difficult for consumers to eat easily and conveniently.

In addition, as for the conventional technology of fermented red ginseng in this field,

Korean Patent No. 0997998 (registered on November 26, 2010) (Prior Art 1) discloses a strain having a saponin biotransformation function and a method for producing a fermented product of ginseng using the same, The present invention provides a novel Lactobacillus sp. Strain and a method for producing the ginseng fermented product using the same. When the newly isolated strain is inoculated and cultured in ginseng such as fresh ginseng, white ginseng and red ginseng, ginsenoside Rg3 and? 20-ginsenoside A method for producing a ginseng fermented product having a high content of Rg3 is disclosed.

In addition, the food composition containing the microorganism for fermentation of red ginseng and the fermented red ginseng obtained in Patent Publication No. 0866504 (registered on October 28, 2008) (Prior Art 2) is separated from red ginseng and transformed into Lactobacillus brevis The fermentation obtained by inoculating and cultivating at least one strain selected from the group consisting of a strain of Lactobacillus brevis M2 (microorganism deposit number KCTC11390BP) and a strain of Lactobacillus plantarum P2 (microorganism deposit number KCTC11391BP) A food composition containing red ginseng as an active ingredient has been disclosed.

In addition, in Patent Registration No. 0752154 (registered on Aug. 20, 2007) (Prior Art 3)

The fermented red ginseng composition using the lactic acid bacterium and the method for producing the fermented red ginseng composition and the method for producing the fermented red ginseng composition are prepared by using a red ginseng powder composition containing red ginseng powder as a medium and fermenting the same using lactic acid bacterium to produce saponin as a useful component of red ginseng Fermented red ginseng composition and a process for producing the same.

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As described above, all of the prior arts 1 to 3 relate to fermented red ginseng, and it can be understood that red ginseng is fermented using microorganisms or lactic acid bacteria.

Rg1, Rf, Re, Rd, Rb2, and Rb1, which are major gensenosides (major gensenosides), are the main constituents of the saponin system, (Antioxidant component) which is not contained in the ginseng according to the process of heat-treatment and the time elapsed during the ripening of the red ginseng is called a phenolic compound, maltol component, and red ginseng called minor gensenosides The major minor components of ginsenosides are Rh1, Rh2, Rs1, Rs2, Rg3, and Rg5. These minor ginsenoside components are more effective than major ginsenosides, It is known that the active functions such as action (anti-cancer, anti-diabetic, anti-ulcer and anti-inflammatory), anti-aging, vasodilation and anti-stress are strong from several times to several tens of times

However, traditional red ginseng processing method is to repeat the process of drying white ginseng at 95 ~ 100 ℃ for 2 hours and then drying it 9 times. Red ginseng produced through conventional red ginseng production method was effective to convert ordinary glycol saponin or triol saponin to rare saponin, but the content of rare ginsenoside produced through this process was also extremely low And there is a problem that the efficacy of rare ginsenoside can not be exhibited properly when it is produced as a product.

In order to solve such problems, the fermented red ginseng is remarkably improved in the content of rare ginsenosides (especially Rg3, Rh2), CK, etc. by fermenting red ginseng as in the prior arts However, the packaging method of fermented red ginseng is carried out by the conventional pouch packaging. Therefore, there is a problem that it is inconvenient to open the pouches individually packaged when taking them, and to carry many pouches when carrying them.

Korean Patent Publication No. 0997998 Korean Patent Registration No. 0866504 Korean Patent Registration No. 0752154

The present invention provides a ginseng beverage having a high bioavailability by enhancing the functional ingredient of the red ginseng and enhancing the absorption rate by mixing the red ginseng extract and the fermented red ginseng solution in a tube container to make it easy to carry and store and easy to take. Purpose.

As a means for achieving the above object,

⒜ manufacture red ginseng concentrate

Extracting red ginseng liquid for 8 to 24 hours by adding purified water or 1 to 85% ethanol at a weight ratio of 4 to 6 times of red ginseng and heating the mixture at 60 to 100 캜 using a pressure extractor;

Extracting the red ginseng solution by repeating the same 5 times for extracting the first red ginseng solution;

Only the extract of red ginseng extracted in the step of extracting red ginseng solution is added to a pressure extractor and concentrated by heating at 50 to 90 ° C for 8 to 24 hours to prepare a red ginseng concentrate (a).

⒝ Manufacture of fermented red ginseng concentrate

Purified water or 1 to 85% ethanol was added at a weight ratio of 4 to 6 times of red ginseng and the red ginseng solution was extracted 5 times with the same method as that of extracting the red ginseng solution for 8 to 24 hours by using a pressure extractor at 60 to 100 캜. Extracting;

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In order to ferment the extracted red ginseng solution, a red ginseng extract is diluted at a predetermined ratio, and Lactobacillus plantarum KCCM 80045 or Lactobacillus sakei KCCM 80044 is added at a concentration of 0.1% to 10% Incubating the strain in an incubator for from 12 hours to 72 hours;

Preparing a fermented red ginseng solution by fermenting the red ginseng extract inoculated with the strain in the incubator at a temperature of 20 to 40 캜 for 12 to 72 hours in a fermenter;

The fermented red ginseng concentrate (b) is prepared by concentrating the fermented red ginseng solution in a fermenter at a temperature of 50 to 90 ° C for 8 to 14 hours.

(G) 1 to 99% by weight of the red ginseng concentrate (a) prepared in the above red ginseng concentrate preparation and 1 to 99% by weight of the fermented red ginseng concentrate (b) And a fermented red ginseng concentrate tube drink manufacturing method in which red ginseng concentrate is mixed.

As described above, the present invention packs a mixture of red ginseng concentrate (a) and fermented red ginseng concentrate (b) into a tube container, thereby making it very convenient for consumers to ingest and to increase the absorption rate in the body. Rh1, Rh2, Rs1, Rs2, Rg3, Rg5, etc., which are major specific components of red ginseng called minor gensenosides, various phenolic compounds, antioxidant components and maltol components And a fermented red ginseng mixed with a red ginseng concentrate containing minor ginsenoside components extracted by changing the fermented red ginseng.

As described above, the present invention packs a mixture of red ginseng concentrate (a) and fermented red ginseng concentrate (b) into a tube to make it very convenient for consumers to take and to increase the absorption rate into the body, Rh2, Rs1, Rs2, Rg3, and Rg5, which are major specific components of red ginseng called Minor gensenosides, are extracted from the phenolic compounds, , And these minor ginsenoside components have a protective effect against diseases (anti-cancer, anti-diabetic, anti-ulcer and anti-inflammation etc.), aging prevention, vasodilation , Anti-stress, and the like.

1 is a block diagram of a method for manufacturing a red ginseng concentrate of the present invention,
FIG. 2 is a block diagram of a method for producing fermented red ginseng concentrate of the present invention,
FIG. 3 is a block diagram of a method for manufacturing a red ginseng tube drink in which a red ginseng concentrate of the present invention and a fermented red ginseng concentrate are mixed,
4 is a graph comparing the functional components of the red ginseng concentrate and the fermented red ginseng concentrate of the present invention.

Hereinafter, embodiments of the present invention will be described in detail.

<Red ginseng concentrate (a) Manufacturing process>

Step 1: Red ginseng liquid extraction step

In this process, red ginseng is used as a principle for extracting hot water from red ginseng, but red ginseng can be prepared from white ginseng and ginseng.

In the present invention, red ginseng is used, and purified water or 1 to 85% ethanol is added to the pressure extractor at a weight ratio of 4 to 6 times of red ginseng, and the red ginseng solution is extracted for 8 to 24 hours with a pressure extractor at a temperature of 60 to 100 ° C Red ginseng liquid extraction step).

In the same manner as that of extracting the first red ginseng solution in the presence of red ginseng in the pressure extractor, purified water or 1 to 85% ethanol is added to the pressure extractor at a weight ratio of 4 to 6 times of red ginseng, The red ginseng liquid is extracted by hot water extraction by repeating 5 times by hot water extraction method for 24 hours.

That is, in order to extract the red ginseng solution as much as possible, the extraction process of the red ginseng solution of the present invention is repeated 5 times to extract the red ginseng solution.

Generally, since red ginseng can not extract all of the stock solution by primary hot water extraction, it is repeated 5 times to extract all of the stock solution of red ginseng.

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Step 2: Red ginseng concentrate preparation step

Only the red ginseng extract thus obtained is placed in a pressure extractor and concentrated by heating at 50 to 90 ° C for 8 to 24 hours to prepare a red ginseng concentrate (a).

The red ginseng concentrate obtained in this step is intended to have a concentrated component by concentrating the red ginseng extract produced in the first step.

In addition, the apparatus for concentrating red ginseng extract in this step may use a separate concentrator, or may be heated and concentrated by adding only the red ginseng extract to a pressure extruder.

<Preparation of Fermented Red Ginseng Concentrate (b)>

Step 1: Red ginseng extract preparation step

The red ginseng liquid extract method of extracting the red ginseng from the red ginseng concentrate of the red ginseng concentrate (a) in the manufacturing process, the red ginseng extract liquid is extracted by purifying water or 1-85% ethanol at a weight ratio of 4 to 6 times of red ginseng, The red ginseng extract is extracted five times to extract the red ginseng solution for 24 hours.

Step 2: Fermentation red ginseng manufacturing step

In order to ferment the red ginseng extract, fermented red ginseng can be prepared in a fermenter, but fermented by inoculating the strain to increase the absorption rate in the body when it is taken.

The strain used in this process is inoculated with the deposited strain (strain isolated and identified in the applicant company and deposited with the Korean Center for Microorganism Conservation).

Therefore, the red ginseng extract is diluted to a certain ratio, and Lactobacillus plantarum KCCM 80045 or Lactobacillus sakei KCCM 80044 is added at a concentration of 0.1% to 10%, and the mixture is incubated at 20 ° C to 40 ° C for 12 to 72 hours in an incubator Lt; / RTI &gt;

The red ginseng extract inoculated with the strain in the incubator is transferred to a fermenter and fermented at 20 to 40 ° C for 12 to 72 hours to produce a fermented red ginseng solution.

The temperature of the fermenter may be varied depending on the amount of red ginseng contained therein, and the fermentation time and temperature are set differently in winter and summer.

Step 3: Concentration of fermented red ginseng

The fermented red ginseng concentrate (b) is prepared by concentrating the red ginseng fermented in the fermenter in a concentrator at a temperature of 50 to 90 DEG C for 8 to 14 hours

As a concentrator for concentrating fermented red ginseng to be carried out in this step, a commonly used extract concentrator is used.

Step 4: Tube wrapping step

The red ginseng beverage containing 1 to 99% by weight of the red ginseng concentrate (a) and 1 to 99% by weight of the fermented red ginseng concentrate (b) is filled in a tube vessel.

The sensory evaluation results of the fermented red ginseng beverage, the red ginseng concentrate and the fermented red ginseng concentrate prepared in the present invention are shown in Table 1 below.

상기 표1의 "홍삼,발효홍삼혼합음료"는 "홍삼 농축액과 발효 홍삼 농축액" 혼합음료를 간단히 표기한 것이다.

In Table 1, "red ginseng and fermented red ginseng mixed drink" is simply a mixed drink of "red ginseng condensed liquid and fermented red ginseng condensate".

As shown in Table 1, the low scores are good, and it can be understood that the beverage containing the red ginseng concentrate and the fermented red ginseng concentrate is better in color, sour taste, and overall acceptability than the fermented red ginseng beverage.

Table 1 shows the results of sensory evaluation (low score is good) of a single beverage consisting of fermented red ginseng liquid, a beverage containing a red ginseng concentrate and a fermented red ginseng concentrate.

In addition, the absorption rate obtained by measuring the ginsenoside content in the blood from 1 hour to 48 hours after feeding 100 mg of the beverage containing the red ginseng liquid and the drink containing the red ginseng concentrate and the fermented red ginseng concentrate was administered to rats as shown in Table 2 below Results were obtained.

상기 표2의 "홍삼,발효홍삼 혼합 음료"는 "홍삼 농축액과 발효 홍삼 농축액" 혼합음료를 간단히 표기한 것이다.

The "red ginseng and fermented red ginseng mixed drink" in Table 2 simply indicates a mixed drink of "red ginseng concentrate and fermented red ginseng concentrate".

Table 2 shows that the absorption rate of ginsenoside contained in the beverage mixed with the red ginseng concentrate and the fermented red ginseng concentrate is higher than that of the single beverage made only with red ginseng.

As can be seen from the above experiment, the present invention improves the absorption rate of the body by providing the red ginseng beverage by mixing the red ginseng concentrate and the fermented red ginseng concentrate, and also provides the red ginseng beverage in a tube container, It is simple and easy to store and carry, and has an advantage of being easy to take.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.

1 is a block diagram of a method for preparing a red ginseng concentrate of the present invention,

Extracting red ginseng liquid for 8 to 24 hours with a pressure extractor at 60 to 100 캜 by adding purified water or 1 to 85% ethanol at a weight ratio of 4 to 6 times of red ginseng,

Extracting the red ginseng solution by repeating the same five times as the first red ginseng solution extraction step,

And then extracting only the extracted red ginseng extract into a pressure extractor and concentrating the mixture at 50 to 90 ° C for 8 to 24 hours.
FIG. 2 is a block diagram of a method for producing a fermented red ginseng concentrate according to the present invention, wherein purified water or 1 to 85% ethanol is added at a weight ratio of 4 to 6 times of red ginseng and the red ginseng solution is extracted for 8 to 24 hours with a pressure extractor at 60 to 100.degree. A first red ginseng extract step,
Extracting the red ginseng solution by repeating the same five times for extracting the first red ginseng solution,
In order to ferment the red ginseng extract, the red ginseng extract is diluted to a certain ratio, and Lactobacillus plantarum KCCM 80045 or Lactobacillus sakei KCCM 80044 is added at 0.1 to 10% Culturing in an incubator for 12 hours to 72 hours,
Preparing fermented red ginseng juice fermented in a fermenter at a temperature of 20 to 40 캜 for 12 to 72 hours,
The fermented red ginseng concentrate (b) is prepared by concentrating the fermented red ginseng solution in a fermenter at a temperature of 50 to 90 ° C for 8 to 14 hours,

FIG. 3 is a block diagram of a method for manufacturing a red ginseng tube drink in which red ginseng concentrate of the present invention and fermented red ginseng concentrate are mixed. Purified water or 1 to 85% ethanol is added at a weight ratio of 4 to 6 times of red ginseng, A first red ginseng extract step for extracting red ginseng liquid for 8 to 24 hours,

Extracting the red ginseng solution by repeating the same five times for extracting the first red ginseng solution,

In order to ferment the red ginseng extract, the red ginseng extract is diluted to a certain ratio, and Lactobacillus plantarum KCCM 80045 or Lactobacillus sakei KCCM 80044 is added at 0.1 to 10% Culturing in an incubator for 12 hours to 72 hours,

Preparing fermented red ginseng juice fermented in a fermenter at a temperature of 20 to 40 캜 for 12 to 72 hours,

Preparing a fermented red ginseng concentrate (b) by concentrating the fermented red ginseng solution in a fermenter at a temperature of 50 to 90 DEG C for 8 to 14 hours,

1 to 99 wt% of the red ginseng concentrate (a) and 1 to 99 wt% of the fermented red ginseng concentrate (b) are packed in a tube container.

FIG. 4 is a graph showing a functional component comparison graph of the red ginseng concentrate and the fermented red ginseng concentrate. FIG. 4 is a graph showing the saponin content of the fermented red ginseng concentrate using the lactic acid bacterium in a form capable of being absorbed into the body by the red ginseng concentrate.

The red ginseng beverage comprising the red ginseng concentrate of the present invention and the fermented red ginseng concentrate according to the present invention increases the absorption rate into the body when the major ginsenoside component is taken, and thus the anti-cancer, anti-diabetic, anti-ulcer and anti- And has active functions such as anti-aging, vasodilation, and anti-stress.

Claims (4)

Extracting the red ginseng solution by adding purified water or ethanol and extracting it with a pressure extractor, adding the extracted red ginseng solution to a concentrator, and heating the mixture at 50 to 90 ° C for 8 to 24 hours to obtain a red ginseng concentrate (a)
(A) extracting red ginseng liquid for 8 to 24 hours by adding purified water or 1 to 85% ethanol at a weight ratio of 4 to 6 times of red ginseng to a pressure extractor at a temperature of 60 to 100 캜;
In the same manner as that for extracting the primary red ginseng solution, purified water or 1 to 85% of ethanol is added at a weight ratio of 4 to 6 times of the red ginseng extracted from the primary red ginseng solution, and the mixture is agitated for 8 to 24 hours Extracting the red ginseng solution by repeating 5 times with the method of extracting red ginseng solution, adding only the extracted red ginseng extract to a concentrator, and heating the mixture at 50 to 90 ° C for 8 to 24 hours to prepare a red ginseng concentrate (a); And
(B) Purified water or 1 to 85% ethanol is added to the red ginseng concentrate (a) at a weight ratio of 4 to 6 times of the red ginseng concentrate and the red ginseng solution is extracted with a pressure extractor at 60 to 100 캜 for 8 to 24 hours. Repeating the procedure 5 times to extract red ginseng liquid;
In order to ferment the red ginseng extract, the red ginseng extract is diluted to a certain ratio, and Lactobacillus plantarum KCCM 80045 or Lactobacillus sakei KCCM 80044 is added at 0.1 to 10% Culturing in an incubator for from 12 hours to 72 hours;
The fermented red ginseng solution is fermented in a fermenter at a temperature of 20 to 40 ° C for 12 to 72 hours to prepare a fermented red ginseng solution.
Preparing a fermented red ginseng concentrate (b) by concentrating the fermented red ginseng solution in a concentrator at a temperature of 50 to 90 ° C for 8 to 14 hours;
And filling the tube container with red ginseng beverage containing 1 to 99% by weight of the red ginseng concentrate (a) and 1 to 99% by weight of the fermented red ginseng concentrate (b) (b) Concentrate tube. delete delete A fermented red ginseng concentrated tube beverage mixed with a red ginseng concentrate prepared by the manufacturing method of claim 1.

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