KR101686196B1 - A manufacturing method for red ginseng with enriched ginsenoside and a slice of red ginseng thereof - Google Patents

Abstract

The present invention relates to a process for producing ginsenoside-enhanced red ginseng and a red ginseng slice thereof, and more particularly, to a process for producing ginsenoside produced by specific steaming and heating conditions, Flavor and texture of red ginseng when added to water, drinks or the like. Using the present invention, a manufacturing method for increasing the ginsenoside content of red ginseng can be provided, and various red ginseng products can be developed using the ginsenoside content. In addition, red ginseng slices can be provided which are easy to carry and easy to ingest, organic ginseng products which are not extracted or pulverized, and ginsenoside contents are enhanced.

Description

 [0001] The present invention relates to a method for preparing red ginseng and, more particularly, to a method for producing red ginseng by using the red ginseng slurry,

The present invention relates to a method for preparing ginsenoside-enhanced red ginseng and a red ginseng slice thereof, and more particularly, to a ginsenoside-enhanced red ginseng preparation method and a ginseng- And to have a taste, an aroma and a texture of red ginseng when added to water or a drink.

Red ginseng is one of the representative health food products popularized by many people, accounting for about 36% of total health functional food sales. As the interest in red ginseng has increased, it has become a general health food that is consumed as a health supplement in daily life rather than being prescribed in medicine in one place. There have been many cases in which ginseng, which has been mainly used for natural gymnastics and blood, has been processed with red ginseng and taken as an extract or slice. Red ginseng is known to help relieve fatigue, improve immunity, and nourish the skin. It is known that ginsenoside plays a major pharmacological role. Ginsenoside refers to the saponin of the ginseng, which is called ginsenoside (glycoside), and is called ginsenoside. The efficacy of ginsenoside has been shown to have several pharmacological actions such as sedation, homeostasis, anticancer, antioxidant, and cholesterol inhibition. Among these ginsenosides, Rg1 has antithrombotic, anti-fatigue, and immunosuppressive properties, while Rb1 has sedative and anti-amnesic properties. In addition, Rg3 has been shown to be effective in inhibiting cancer cell metastasis, suppressing resistance to anti-cancer drugs, and anti-inflammatory action.

However, ginsenoside is contained in an extremely small amount in red ginseng. Therefore, there is an increasing demand for the development of a technique for producing red ginseng having an increased ginsenoside content, which is superior in pharmacological effect. Although there are conventional techniques for producing ginsenoside-enhanced red ginseng, they are mainly limited to ginseng extract. Since the extract has difficulties in acquiring information on the yearly quality and quality of red ginseng, there is a need for a manufacturing method of red ginseng slices in which the ginsenosides promoting convenient transportation and ingestion are improved.

As a precedent reference for such ginsenoside-enhanced red ginseng, Korean Patent Laid-Open Publication No. 2011-0097154 (Feb. 22, 2010) discloses a method for producing expanded ginseng having an increased ginsenoside content.

Under these technical backgrounds, the present inventors have made intensive efforts to complete the present invention.

Accordingly, an object of the present invention is to provide a method for preparing red ginseng or red ginseng slices having enhanced ginsenoside content.

Still another object of the present invention is to provide a red ginseng slice which is prepared through the above-described method and has a taste, aroma and texture of red ginseng when added to water or beverage.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a method for preparing a fermented milk, comprising: 1) first steaming at 80 to 90 ° C for 10 to 15 hours; Secondly boiling at 80 to 90 DEG C for 10 to 20 hours; First heating at 80 to 90 DEG C for 10 to 15 hours; Secondary heating at 89 to 95 캜 for 5 to 15 hours; And a third step of heating the mixture at 93 to 97 占 폚 for 10 to 20 minutes to provide ginsenoside-enhanced red ginseng.

According to another aspect of the present invention, there is provided a method for preparing red ginseng extract, comprising the steps of: And freeze-drying the immersed red ginseng slice.

According to another aspect of the present invention, there is provided a method for preparing red ginseng, comprising the steps of: And lyophilizing the immersed red ginseng slice. The present invention also provides a method for preparing ginsenoside-enhanced red ginseng slices.

According to another aspect of the present invention, there can be provided a red ginseng slice containing 6 mg / g or more of ginsenoside prepared by the above described production method.

According to another aspect of the present invention, there is provided a composition for a health functional food comprising the red ginseng slice or an extract thereof as an active ingredient.

According to another aspect of the present invention, there is provided a cosmetic composition comprising an extract of the red ginseng slice as an active ingredient.

According to one embodiment of the present invention, a manufacturing method for increasing the ginsenoside content of red ginseng can be provided, and various red ginseng products can be developed utilizing the ginsenoside content.

According to one embodiment of the present invention, a red ginseng slice having an increased content of ginsenoside can be provided, which is a product of organic red ginseng which is easy to carry and ingest and which is not extracted or pulverized.

FIG. 1 schematically shows a manufacturing process of a red ginseng slice according to an embodiment of the present invention.
Fig. 2 shows a red ginseng extractor and a ginseng roaster.
FIG. 3 shows an extract according to an extraction condition according to an embodiment of the present invention and a red ginseng slice immersed in the extract. FIG.
Fig. 4 shows a red ginseng freeze-drying device and a freeze-dried red ginseng slice.
FIG. 5 shows a lyophilization execution scene using red ginseng in various manufacturing modes.
FIG. 6 shows the results of sensory evaluation after freeze-dried red ginseng poured tea bags and comparison test of red ginseng extract with other products.

Hereinafter, the present invention will be described in more detail.

According to an aspect of the present invention, there is provided a method of producing a fermented milk, comprising: firstly boiling at 80 to 90 ° C for 10 to 15 hours; Secondly boiling at 80 to 90 DEG C for 10 to 20 hours; First heating at 80 to 90 DEG C for 10 to 15 hours; Secondary heating at 89 to 95 캜 for 5 to 15 hours; And a third step of heating the mixture at 93 to 97 占 폚 for 10 to 20 minutes to provide ginsenoside-enhanced red ginseng.

The raw material used in the present invention is red ginseng, and the term "red ginseng" means a ginseng prepared by heating ginseng through steam or sun-drying, preferably steam.

The red ginseng can be directly grown ginseng or commercially available, and is not particularly limited. For example, red ginseng or fusiform body can be used, and red ginseng can be used in both the United States, Central America and the United States.

In the present invention, "ginsenoside" refers to saponin present in ginseng. Ginsenosides are classified into Rb1 and Rg1 groups. Rb1 group includes Rb1, Rb2, Rb3, Rc and Rd and Rg1 group is Rg1, Rg2, Rg3, Rg4, Rg5, Rg6, Rh1, Rh2, Rh3, Rk1, Rk2, Rk3, E, , F11 and CK, and the ginsenoside may be any one selected from the group consisting of Rb1 and Rg1.

According to another aspect of the present invention, there is provided a method for preparing a red ginseng slice, comprising the steps of immersing a red ginseng slice in an extract of red ginseng and lyophilizing the immersed red ginseng slice.

In the present invention, the "red ginseng slice" is not particularly limited in size and shape, and includes all cuts of various sizes and shapes according to the application purpose.

The red ginseng slice is an organic red ginseng product which is easy to carry and easy to ingest, and which is not extracted or pulverized. The content of ginsenoside has been improved. When added to water or beverage, the ginseng slice has a taste, smell and texture.

In the present invention, the red ginseng slices can be immersed in the red ginseng extract for 30 minutes to 6 hours.

According to still another aspect of the present invention, there is provided a method for preparing red ginseng, comprising the steps of: And lyophilizing the immersed red ginseng slice. The present invention also provides a method for preparing ginsenoside-enhanced red ginseng slices.

According to an embodiment of the present invention, the freeze-drying step is characterized by freezing at -48 to -28 ° C for 5 to 10 hours in a freeze dryer.

According to one embodiment of the present invention, the lyophilizing step comprises raising the temperature to 0 to 2 ° C for 1000 to 1500 minutes after freezing; Raising the temperature to 30 to 40 DEG C for 1000 to 1500 minutes; And drying for 60 to 70 hours while maintaining the temperature at 30 to 40 占 폚.

According to another aspect of the present invention, there can be provided a red ginseng slice containing 6 mg / g or more of ginsenoside prepared by the above-described preparation method.

According to another aspect of the present invention, there is provided a composition for a health functional food comprising the red ginseng slice or an extract thereof as an active ingredient.

In the present invention, the composition is in the form of a liquid, a suspension, a powder, a granule, a tablet, a capsule, a pill, an extract, tea, a drink, preferably jelly.

When a food composition containing the red ginseng slice of the present invention or an extract thereof is used as a food additive, the composition may be added as it is, or may be used together with other food or food ingredients, and may be appropriately used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment). Generally, in the production of food or beverage, the composition of the present invention is added in an amount of 0.01 to 10% by weight, preferably 0.05 to 1% by weight based on the raw material. However, in the case of long-term ingestion intended for health and hygiene purposes or for the purpose of controlling health, the amount can also be used in the above-mentioned range.

There is no particular limitation on the kind of the food. Examples of the food to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include healthy foods in a conventional sense.

The health functional beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention may further contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, A carbonating agent used in a carbonated beverage, and the like. In addition, the composition of the present invention may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention. These components can be used independently or in combination.

According to one embodiment of the present invention, the health functional food composition may be a composition for dietary supplement, which has an effect of preventing or improving obesity.

According to one embodiment of the present invention, the health functional food composition may be a composition for replacing a meal, which is easy to carry and ingest and is rich in nutrition.

According to another aspect of the present invention, there is provided a cosmetic composition comprising an extract of the red ginseng slice as an active ingredient.

The cosmetic composition of the present invention may be in the form of a solution, emulsion, suspension, paste, lotion, milky lotion, lotion, surfactant-containing cleansing oil, soap, liquid cleanser, bath agent, essence, Gels, packs, suppositories, sunscreens, make-up bases, foundations, powders, make-up removers and detergents. When used as a composition for external use on the skin, it can be used in any form that can be applied to a skin such as liquid, oil, cream, ointment, stick, pack, pasta, powder. The cosmetic composition according to the present invention may preferably be a formulation of a softening agent, a convergent lotion, a lotion, an essence, a cream, a gel, a pack, a skin, an essence sheet, a hydrogel patch or a mask.

The composition for cosmetics containing the extract of red ginseng according to the present invention can be used as cosmetically or pharmaceutically acceptable carrier, diluent, adjuvant, coloring agent, stabilizer, flavoring agent, surfactant, oil, humectant, alcohol, A pH adjuster, a UV-blocking agent, and the like, and preferably from the group consisting of water, a surfactant, a humectant, a lower alcohol, a chelating agent, a bactericide, an antioxidant, an antiseptic, And may further include at least one kind selected.

Example: preparation of target group by extraction condition

Five samples of red ginseng (1,500 g) and 30 L of purified water were used in all the samples described below.

Sample A ( Comparative Example 1): The washed ginseng was put into a vacuum chamber, and the vacuum was started while being heated to a temperature of 65 占 폚 and the mixture was stirred for 10 to 20 minutes. After completion of the steam cooking, the inside of the chamber was discharged to the outside, and then the vacuum state was maintained, and the dried red ginseng was heated at a temperature of 60 to 80 ° C. and dried in vacuum, .

Sample B ( Comparative Example 2): a first boiling step in which washed ginseng was kept in a vacuum state at 40 to 50 ° C for 16 to 24 hours, and a first boiling step in which the first boiled ginseng was kept in a vacuum state at 40 to 50 ° C A second step of drying the raw ginseng at 40 to 50 DEG C for 18 to 24 hours while maintaining the first dried ginseng in a vacuum state, And drying the mixture at 40 to 50 ° C for 16 to 20 hours; maintaining a vacuum state of the secondarily dried ginseng at 40 to 50 ° C for 20 to 24 hours; The red ginseng dried red ginseng was incubated at 98 ° C for 72 hours by performing a tertiary drying step in which the third ginseng fresh ginseng was kept in a vacuum state and dried at 40 to 50 ° C for 12 to 16 hours.

Sample C ( Comparative Example 3): After cutting into main and root portions of 1.6Gyong red ginseng and 0.5 ~ 2cm of fine root and 2cm of fine root, the extracts were mixed with main roots, root roots and fine roots at a ratio of 7: 3: 1, And the mixture was incubated at 98 DEG C for 72 hours.

Sample D (Comparative Example 4): Ginseng was treated with hot water and steamed with red ginseng. The time required for the ginseng to reach the set temperature of 94-100 ° C was significantly shortened by treating hot water with the ginseng before the steaming process. Hot water was treated with water vapor. The hot water temperature is in the range of 60-95 ° C and the hot water treatment time is in the range of 5-30 minutes. Red ginseng obtained by this red ginseng manufacturing method was incubated at 98 ° C for 72 hours.

Sample E ( Example ): Based on the standard 1.6-year old red ginseng, it was cut to 0.5 ~ 1 cm and 2 cm / 2 cm. The extractor was mixed with main roots, root roots and fine roots at a ratio of 7: 3: 1 (Steps 1 to 3 in FIG. 1). Five red ginsengs (1 g / 100 g / 300 g) were added and 15 L of purified water was added (step 4 of FIG. 1 and FIG. 2). After primary steaming at 85 DEG C for 11 hours (step 5 in FIG. 1), 15 L of purified water was further poured. 1) for 8 hours at 85 ° C. for 16 hours (step 6 of FIG. 1), followed by primary heating at 88 ° C. for 13 hours (7 of FIG. 1) 1, step 8). After heating for 15 minutes at 95 占 2 占 폚, extracts were obtained and the cut red ginseng slices were immersed in the extracts (steps 9-13 in Fig. 1 and Fig. 3). Thereafter, the red ginseng slices were set in a freeze dryer at -38 ° C and frozen for 6 hours (step 14 in FIG. 1). Thereafter, the temperature was raised to 0 占 폚 over the required time of 1200 minutes, and when the temperature reached 0 占 폚, the temperature was raised to 35 占 폚 over the required time of 1200 minutes. When the temperature reached 35 ° C., the product was dried for 60 to 70 hours while maintaining the temperature, and the product was taken out to complete the freeze-dried sliced red ginseng (FIG. Sample E according to the present invention was prepared in various shapes and then lyophilized (FIG. 5).

Sample F ( Comparative Example 5): The washed fresh ginseng was subjected to primary boiling for 24 hours at 60 to 65 占 폚, drying for 24 hours, secondary boiling for 24 hours at 80 to 90 占 폚 and drying for 24 hours, Repeatedly, the red ginseng was dried for one month in a drying chamber at 45 ° C to have a water content of 14.5% or less, and red ginseng prepared by the manufacturing method was purchased and heated at 98 ° C for 72 hours.

Sample G ( Comparative Example 6): Fresh ginseng was steamed at a temperature of 94-97 ° C for 2 hours to 4 hours, and then allowed to stand at 98 ° C for 72 hours.

Ginsenoside content analysis

The ginsenoside content analysis method of the present invention is a method of extracting a sufficient ginsenoside component from a sample using distilled water and an organic solvent and analyzing it using a liquid chromatograph / ultraviolet absorption spectrophotometer, Quantitative analysis was performed.

The types of ginsenosides used in the present invention are as follows.

Gin Senocide  Rb1 ( ginsenoside Rb1 )

Molecular formula: C ₅₄ H ₉₂ O _23, molecular weight: 1,109.29, CAS No. : 41753-43-9

Gin Senocide  Rg1 ( ginsenoside Rg1 )

Molecular formula: C ₄₂ H ₇₂ O _14, molecular weight: 801.01, CAS No. : 22427-39-0

Gin Senocide Rg3 (S) ( ginsenoside Rg3 (S))

Molecular formula: C ₄₂ H ₇₂ O _13, molecular weight: 785.01, CAS No. : 14197-60-5

1. Preparation of Standard Solution

1) 10 mg of ginsenosides Rb1, Rg1 and Rg3 (S), respectively, were put into a 10 mL volumetric flask.

2) Methanol was used to completely dissolve and then methanol was added to the top (1 mg / mL)

3) Dilute to make standard solution.

2. Preparation of Test Solution

I) Samples of powder samples and concentrate powders

1) About 1 g of the sample was precisely weighed and placed in a 250 mL reflux flask.

2) 50 mL of a 70% methanol solution was added, and the mixture was refluxed for 1 hour in a water bath at 70 to 80 ° C.

3) After cooling, the supernatant was centrifuged and the supernatant was taken in a round bottom flask.

4) The residue was repeated one more time.

5) The supernatant liquid transferred to the round-bottomed flask was concentrated under reduced pressure at 60 ° C or lower in a water bath.

6) The concentrate was dissolved in 2 mL of distilled water.

7) membrane filter (0.45 mu m) to prepare a test solution.

II) concentrate

1) About 2 g of sample was precisely weighed and placed in a 50 mL volumetric flask.

2) After completely dissolving, distilled water was filled up to the mark.

3) Filtered with a membrane filter (0.45 μm) to prepare a test solution.

3. Analysis and calculation

I) Instrumental analysis

Table 1 below shows high performance liquid chromatographic conditions.

Table 2 below shows the mobile phase conditions.

II ) Calculation

Content of ginsenoside Rb1 (or Rg1 and Rg3) (mg / g)

          = C × (a × b) / S × 1 / 1,000

        C: Individual ginsenoside concentration (μg / mL) in the test solution

 a: total amount of test solution (mL) S: sample amount (g)

b: Dilution factor 1 / 1,000: Unit conversion factor

Experiment result

Sample / type Registration Number Ginsenoside (mg / g) Results A (Comparative Example 1) 1490122-0022 2.01 B (for comparison 2) 1490122-0028 1.40 C (Comparative Example 3) 1490122-0024 5.61 D (Comparative Example 4) 1490122-0025 0.42 E (Example) 1490122-0026 11.42 F (Comparative Example 5) 1490127-0032 0.75 G (Comparative Example 6) 1490127-0033 1.94

Table 3 shows the ginsenoside content of each sample before lyophilization. The content of ginsenoside of sample E (example) according to the present invention was significantly higher than that of other samples.

Experiments for extracting red ginseng liquid using the red ginseng slices have been completed (FIG. 6), and various health functional foods using red ginseng slices using the red ginseng slices can be developed.

As an example of the health functional food using the red ginseng slices, the method of preparing red ginseng ice cream, red ginseng capsule preparation, red ginseng gel and tablets, and the components to be manufactured are as follows.

Red ginseng ice cream  Manufacturing method

1) Lysine-free red ginseng having enhanced ginsenoside according to an embodiment of the present invention is pulverized.

2) Freeze-dried 25 g of red ginseng and 25 ml of milk are added.

3) Frozen red ginseng milk is frozen in the freezer for about 1 hour, then taken out, the ice pieces are crushed using a whipper, and then frozen for about 1 hour.

4) You can make ice cream according to your taste by using nuts, fruits, cookies, etc. as topping in red ginseng ice cream.

Child immunity strengthening Capsule manufacturing ingredient ( Freeze dried red ginseng powder : The In the embodiment  Following Gin Senocide  Enhanced freeze dried red ginseng powder)

Health Function Red Ginseng Gel  Manufacturing Component ( Freeze dried red ginseng powder : The In the embodiment  Following Progress Freeze dried red ginseng powder with enhanced noside)

Red ginseng vita  Manufacturing Component ( Freeze dried red ginseng : The In the embodiment  Following Gin Senocide  Enhanced Freeze dried red ginseng )

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereby. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

Claims (12)

Adding purified water to the ginseng and firstly boiling at 80 to 90 ° C for 10 to 15 hours in a boiling machine;
Adding purified water to the firstly mixed ginseng and then secondly boiling at 80 to 90 ° C for 10 to 20 hours in a steamer;
Heating the secondly-grown ginseng at 80 to 90 ° C for 10 to 15 hours;
Heating the first-heated ginseng at 89 to 95 ° C for 5 to 15 hours; And
Preparing a ginsenoside-enhanced red ginseng comprising the step of tertiary-heating the secondarily-heated ginseng at 93 to 97 ° C for 10 to 20 minutes;
Immersing the red ginseng slice in the red ginseng extract extracted from the red ginseng; And
Removing the immersed red ginseng slice and lyophilizing it,
Wherein the lyophilizing step comprises freezing at -48 to -28 DEG C for 5 to 10 hours in a freeze dryer;
Raising the temperature to 0 to 2 DEG C for 1000 to 1500 minutes after freezing; Raising the temperature to 30 to 40 DEG C for 1000 to 1500 minutes; And
And drying the slurry for 60 to 70 hours while maintaining the slurry at 30 to 40 캜. delete delete delete delete delete delete  A red ginseng slice containing 6 mg / g or more of ginsenoside prepared by the manufacturing method according to claim 1. A composition for a health functional food comprising the red ginseng slice of claim 8 or an extract thereof as an active ingredient. 10. The method of claim 9,
Wherein the composition for health functional foods has an effect of preventing or ameliorating obesity. 10. The method of claim 9,
The composition for health functional foods is a composition for replacing a dietary substance which is easily portable and easy to ingest and is nutritious. A cosmetic composition comprising the extract of red ginseng slice according to claim 8 as an active ingredient.

Images