KR101791419B1 - Method of manufacturing fruits preserved in honey using fresh ginseng and wine palm - Google Patents

Abstract

More particularly, the present invention relates to a method for producing an effective amount of ginsenosides Rg3, Rg5 and Rk1, which are excellent in anticancer activity despite using raw ginseng as a raw material instead of processed ginseng. The present invention relates to a preparation method using a ginseng and a wine farm which can be produced in a conventional confection without substantially destroying the roots of the ginseng and which can be consumed as an effective sugar instead of harmful sugar.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for manufacturing a honey ginseng and wine palm,

More particularly, the present invention relates to a method for producing an effective amount of ginsenosides Rg3, Rg5 and Rk1, which are excellent in anticancer activity despite using raw ginseng as a raw material instead of processed ginseng. The present invention relates to a preparation method using a ginseng and a wine farm which can be produced in a conventional confection without substantially destroying the roots of the ginseng and which can be consumed as an effective sugar instead of harmful sugar.

Ginsenosides, the specific saponins that can be obtained from Ginseng, are the most important pharmacological components of ginsenosides. Up to recently, more than 30 kinds of ginsenosides have been isolated from three species. Among them, the major ginsenosides Rb1, Rb2, Rc, The eight ginsenosides Rd, Re, Rf, Rg1 and Rg2 account for more than 95% of the total ginsenosides.

These ginsenosides are classified into protopanaxadiol (PPD), protopanaxatriol (PPT), and oleanonane based on their chemical structure. Up to now 20 kinds, Ten compounds and one compound were isolated and purified, and the diol and triol systems have been reported to have different pharmacological actions in the body.

Such ginsenosides are known to have no toxicity unlike other saponins, and that they do not exhibit hemolytic activity below 0.001% (Tanaka, et al., P. 43, 1981) (Yokozawa, T. and Oura, H., J. Nat. Prod. 53: 1514, 1990), corticosteroid secretion (Kim, YS et al., Korean J. Ginseng Sci., 15: 13, 1991), and the like.

In particular, when the roasted and dried kimchi is subjected to more than 30 kinds of ginsenoside components, Rg3, Rg5, and Rk1, which have excellent anti-cancer and anti-dementia effects, are produced.

Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, and Rg2 were found to be the most abundant in Korean ginseng, while red ginseng was found in red ginseng It is known that the health benefits are better.

In recent years, as a result of the rapid development of the method of processing the hemp, the pharmacological effect, the extraction of useful components, and the related studies, Rg5 has excellent pharmacological activities such as inhibitory blood circulation, expansion effect, anticancer effect and cranial nerve cell protection effect, And extraction methods and processing methods that can be obtained therefrom have been intensively researched and developed.

According to these studies, it has been confirmed that some of the 30 kinds of ginsenosides are converted to Rg5, Rg3, Rk1, etc. after a long time of glucose degradation when they meet specific temperature and pressure conditions. However, . Therefore, there is a lot of research on how to process this more efficiently.

In particular, the production of effective ginsenosides (transition or conversion) such as Rg5, Rg3, Rk1, etc., shows a browning reaction when certain temperature and pressure conditions are reached. For this reason, Processed wool is brown or black in color and is called ghulam or black gham.

However, although the benzopyrene generated in the processing of hemp is a substance having a harmful effect on the human body, a technique for effectively eliminating it has not been disclosed. Of course, Patent No. 10-1070770 discloses a technique for removing benzopyrene, but since it is artificially treated with an enzyme or an organic acid, it is not natural, and unexpected side effects may occur.

On the other hand, when making the conventional confectionery, that is, the saccharified sugar, the saccharide is added, and the saccharide is prepared by boiling, and a plurality of needle holes are made in the three to make the sugar component penetrate well.

Particularly, in order to contain effective ginsenoside components such as Rg5, Rg3, Rk1, etc., it is indispensably necessary to use processed ginseng such as red ginseng or black ginseng as a trimer, The process, furthermore, 9 times to make black ginseng, is a complicated and difficult process, and it takes a lot of time.

In addition, since the raw and processed products made from the processed raw materials are difficult to be consumed as they are, they must be accompanied by a secondary process of re-processing into an extract or a powdery (granular) product.

In addition, since the ginseng can not be made directly from ginseng, it is necessary to use processed gins through a plurality of steaming processes to make ginsenosides containing such effective ginsenoside. Therefore, The efficacy and the weak efficacy are reduced to such an extent and the content of the effective ginsenosides also has to be reduced.

Korean Patent Registration No. 10-0179415 (Nov. 27, 1998) " Novel saponin component and its separation method & Korean Patent Registration No. 10-0445184 (2004.08.10.) 'New ginseng processing method using ultra high pressure' Korean Patent Publication No. 10-2006-0014006 (2006.02.14.) '△ 20-Processing method of ginseng extract having high content of ginsenoside and use of processed ginseng extract' Korean Patent Registration No. 10-0676869 (Jan. 25, 2007) 'A process for producing a functional composition containing a large amount of Rg3 and Rg5 using a mushroom and processed ginseng, and a process for producing a functional mixture using the same, Korean Patent Registration No. 10-0777189 (Nov. 12, 2007) 'Process for processing ginseng to increase the content of ginsenoside Rg5' Korean Patent Registration No. 10-0992800 (Nov. 2, 2010) 'Method for preparing a new processed ginseng or processed ginseng extract having an increased amount of ginsenoside' Korean Patent Registration No. 10-1070770 (Sep. 29, 2011) 'Method for manufacturing ginseng processed product having reduced benzopyrine content and ginseng processed product made by this method' Korean Patent Laid-Open No. 10-2012-0037651 (Apr. 20, 2012) 'Method for producing active wild ginseng, goat ginseng, and ginseng capable of long-term storage at room temperature' Korean Patent Registration No. 10-1133739 (Mar. 29, 2012) 'Method for producing an acid hydrolyzed white ginseng extract containing a high content of ginsenoside Rg3' Korea Patent Registration No. 10-10-1164529 (2012.07.04.) 'Ginseng fermentation method for increasing ginsenosides' Korean Patent Registration No. 10-1591251 (2016.01.28.) 'Ginseng or wild ginseng cultivar containing enhanced ginsenoside and uglycon, and processing method thereof' Korean Patent Registration No. 10-1603294 (Aug. 20, 2016) "Extraction Method of Maximum Contents of Ginsenoside from Wounded Goat Wild Ginseng"

SUMMARY OF THE INVENTION The present invention has been made in view of the above-described problems in the prior art, and it is an object of the present invention to provide an effective method for effectively removing ginsenosides Rg3, Rg5, and Rk1, which are excellent in anticancer activity despite using raw ginseng The present invention provides a preparation method using a ginseng and a wine farm which can be produced as a confection without being damaged by the roots of the ginseng and capable of consuming the effective sugar instead of the harmful sugar, There is a purpose.

As a means for achieving the above object, the present invention provides a method for producing a wine having a capacity of 330 ml, comprising the steps of filling a pot of 4-6 years old ginseng roots, wine palm street and purified water with 3/4 of the capacity of the pot, A mixture of ingredients and a mixture of palm material and purified water to maintain the weight ratio of 8-9: 1-2; A step of sealing the pot by mixing the pot and the raw material, a step of filling the sealed pot in a steam pot, filling the pot with water, and sealing the steam pot; After the preparation is completed, the primary processing step is to steam-boil the mixture at a temperature of 80-86 ° C for 10 hours, lower the temperature to 45-55 ° C, and aged again for 5 hours; A secondary processing step of reheating at a temperature of 94-98 ° C. after the first processing for 21 hours, lowering the temperature to 45-55 ° C. after steam bathing, and then aging again for 5 hours; After the secondary processing, it is heated at a temperature of 102-106 ° C for 20 hours, steamed and then cooled to 45-55 ° C, and then aged for another 5 hours. And a fourth processing step of heating the mixture at a temperature of 114-118 DEG C for 5 hours,
The sealing process of the Onggi is performed by sealing the inlet of the Onggi with a fresh spring, firstly sealing it, closing the lid of the pot by a secondary seal, wrapping it with oil paper, and sealing it in a tertiary manner;
The process of sealing the steam boiler is performed by filling 12 liters of steam in a state where twelve pottery of 330ml standard is set on a boiler, and then the steam boiler is sealed;
Wherein the steam is maintained at a pressure of 0.1 ± 0.05 kgf / cm 2 during the primary processing step, the pressure during the steam bath during the secondary processing is maintained at 0.2 ± 0.05 kgf / cm 2, Wherein the steam pressure is maintained at 0.3 +/- 0.05 kgf / cm < 2 >, and the steam pressure during the steam processing is maintained at 0.9 +/- 0.05 kgf / cm < 2 >.

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According to the present invention, it is possible to effectively express the effective content of ginsenosides Rg3, Rg5, and Rk1, which are excellent in anticancer activity despite using raw ginseng rather than processed ginseng as raw materials, It is possible to obtain the effect of contributing to the health promotion by consuming the effective sugar which is not the harmful sugar.

FIG. 1 is a flow chart showing a preparation and a manufacturing method using fresh ginseng and a wine farm according to the present invention.
FIG. 2 is a table showing the composition of the ginseng prepared by using the fresh ginseng and the wine palm according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the following specific structural or functional descriptions are merely illustrative for the purpose of describing an embodiment according to the concept of the present invention, and embodiments according to the concept of the present invention may be embodied in various forms, And should not be construed as limited to the embodiments described herein.

In addition, since the embodiments according to the concept of the present invention can make various changes and have various forms, specific embodiments are illustrated in the drawings and described in detail herein. However, it should be understood that the embodiments according to the concept of the present invention are not intended to limit the present invention to specific modes of operation, but include all modifications, equivalents and alternatives falling within the spirit and scope of the present invention.

The present invention relates to a process for producing ginseng, which comprises using raw ginseng rather than processed ginseng as a direct raw material, wherein the ginseng is mixed with a wine palm (or "todipam") in the form of a jaggery, Rg5, Rg3, and Rk1, which are synoids, can be produced.

Particularly, the present invention has the advantage that since the raw ginseng is used immediately instead of the processed ginseng, there is almost no damage to the root roots, and since the root roots are preserved in the original form, the useful ingredient is not lost and the utility is increased.

Further, since the present invention is specifically designed to pass a cooking process using a jar through an indirect heating method rather than a direct heating (direct heating) method, it is safe that there is no benzopyrene generated only in direct heating, and the inherent micro- It is excellent in the discharge of heavy metals and residual pesticides through breathing, and has the characteristics of zeroing human health and making the efficacy highly effective.

More specifically, the ginseng used in the present invention means freshly harvested root of 4-6 years old, more preferably 5 years old.

Therefore, ginseng refers to unprocessed ginseng, and processed ginseng such as red ginseng and black ginseng can be mentioned. Therefore, the raw ginsenosides Rg5, Rg3, Rk1 and the like are not naturally contained in the raw ginseng since they are processed before processing.

In addition, 4-6 years old roots are not quantitatively specified, but if quantified, they are 50-60g.

However, the reason why the present invention does not quantitatively approve the amount of ginseng is that, for example, one root of five years old ginseng has a similar weight on average, so that there is not a significant difference even if there is a slight difference, This is because it may not be possible to use the root rope as it is and it may be necessary to cut it.

Therefore, it is about 50-60 g in terms of quantitative, but it is preferable to use one root of 4-6 years old fresh ginseng, and the term "several years roots" can be regarded as a quantified expression. Therefore, Meaning is not ambiguous. Furthermore, the ratio to be described later is not a standard from the viewpoint of the stoichiometric aspect because the root of ginseng is not a standard and the ginseng is just one of the added materials.

And Wine Palm is a peacock palm tree inhabited in Myanmar, also called Toddy Palm. In the present invention, sap is used as the extract.

This wine palm is a kind of unrefined natural sugar that has been condensed and dried after boiling the sap from a palm tree flower growing in a tropical climate. It has lower blood sugar (less than 1/2 of GI index) than white sugar, It is rich in polyphenols with excellent function, and is rich in other minerals and vitamins.

Above all, wine farm contains selenium. Selenium is a component that activates glutathione peroxidase. Glutathione peroxidase eliminates hydrogen peroxide, lipid peroxides, phospholipid peroxides, It is an antioxidant enzyme.

According to the study (Larry Clarke, Last et al. 2003), glutathione peroxidase inhibits the activation of various carcinogens, inhibits the growth of cancer cells, induces suicide of cancer cells, and transmits cancer cells to the next generation cells Of the total population.

It has also been shown to be effective in the treatment of HIV infection and in the treatment and prevention of degenerative arthritis, asthma, and atopy.

Therefore, in the present invention, effective ginsenoside can be produced even though raw ginseng itself which is not processed but not processed is used, and the heavy metal discharging function by selenium coming out from the wine farm is merged, and the fine heavy metals (mercury, Lead, cadmium, and the like) can be completely discharged, so that the manufactured and manufactured products according to the present invention can further enhance the usability of the human body.

At this time, in the present invention, the wine palm is not added in a purified liquid state but added in a form of Jaggery, for example, a dried wine farm.

The reason for this is that when the wine palm is added in the liquid state, it is difficult to control the water content because the moisture is generated in the processing of the ginseng itself.

This is because, in the case of general steam bath heating, there is not enough water to be introduced. Of course, in the present invention, there is a specificity to apply a method of cutting off the incoming water in spite of the steam heating method.

In addition, saccharides must be injected for the preparation of tablets and preparations. In the present invention, sugar palm or honey is usually used, while wine palm is used.

This is one of the important features of the present invention. As described above, the wine palm is a natural sugar having no artificial sweeteners because the liquid itself is dried. Even if it is ingested, the sweet palm does not increase the blood sugar. However, in the case of sugar, you should not take sugar or hypertensive patients at all because it improves blood sugar so rapidly. Honey is not a big problem because it is a relatively natural material. However, it is reported that young children under the age of 6 It is a must to avoid this because it is often present, but the wine palm street does not cause such a problem at all.

Based on the above concept, the preparation method using the fresh ginseng and the wine farm according to the present invention will be described in detail as follows.

As shown in Fig. 1, the raw material mixing step is performed first.

The process of mixing the raw material and the raw material is a process for preparing a raw ginseng having the same characteristics by selecting a raw material and a raw material and maintaining a constant ratio.

To this end, the present invention is based on a pottery pottery having a capacity of 330 ml produced manually by hand.

Then, the roots of 4-6 years old ginseng, wine palm street, and purified water are added to the Onggi.

At this time, the ratio of the distances of the wine palm to the purified water should be maintained at a weight ratio of 8-9: 1-2 based on filling 3/4 of the capacity of the pot. If the ratio of the purified water increases, If the amount of purified water is small, it is very important to keep the content in the above ratio because the content is carbonized partly during the preparation and manufacturing process, and the smell of the carbonaceous substance seriously deteriorates the value of the citric acid.

Particularly, the reason why the ratio of purified water is remarkably low is because the moisture is generated in the raw ginseng itself. Therefore, considering the expected amount of water (can be confirmed through the experimental data) To maintain the gelatinized state, and such ratio control and the like are tried and disclosed in the present invention for the first time.

To summarize, it is easy to understand that the above formula and the raw material mixing step are the step of filling the wine palm distance and the purified water mixture having the above ratio up to 3/4 of the pot capacity with the pot.

Then, the steam boiler setting step is performed.

The step of setting the steam stew includes the steps of sealing an Ong with a regular and a raw material mixing step, filling a sealed stoneware into a steam stew, filling the stew with water, and sealing the steam stew.

At this time, the process of sealing the pot is firstly sealed by blocking the opening of the pot, then the pot is closed secondarily, and the pot is wrapped with oil paper and sealed in a third way.

Here, the reason for stopping the entrance of Onggi by the river is because it is a natural material while minimizing the pollution, so that no human harmful component occurs. The reason for wrapping the pottery with oil paper is that the heating and cooling are repeated during the processing, so that when the pot is breathed, harmful substances such as heavy metals discharged through the pores of the pottery are completely adsorbed and removed and the water, steam This is to prevent the pores from flowing into the inside of the pot. This is also the reason for sealing the pottery, so that the water inside the potter can be discharged to the outside through the pottery inlet, or the external water or steam can be prevented from flowing into the pottery pottery.

The process of sealing the steam boiler is a process in which the steam boiler is filled with 12 liters of the reference steam water for the steam heating treatment of the pottery of the standard of 330 ml in the state that the pot is set.

At this time, the number of pots to be treated with the 12-liter standard steam water is preferably 12 pieces.

Thus, when the preparation for machining is completed, the first machining step proceeds.

The primary processing step is a step of steam-boiling for 10 hours at a temperature of 80-86 ° C, lowering the temperature to 45-55 ° C, and then aging for another 5 hours. In this case, the pressure should be maintained at 0.1 ± 0.05 kgf / do.

Here, the reason why the temperature is kept at the above temperature is that the primary processing step should not exceed 90 DEG C since the ginseng has to sufficiently heat and dissolve the water contained therein while melting the distance of the wine palm. If this temperature is exceeded, some of the distance of the wine palm becomes carbonized or sticks, which interferes with the action.

Further, when the pressure is maintained within the above-mentioned pressure range, the inside of the fresh ginseng reacts actively with the cells to cause a transition process of ginsenoside.

The reason for aging for 5 hours while maintaining a relatively low temperature is to keep the water dispersed from the ginseng and the melted wine farm together with the purified water sufficiently and smoothly stirred to maintain uniform dispersibility. During the process, the transition process of the effective ginsenosides also occurs repeatedly.

Secondary processing steps are then performed.

The secondary processing step is a step of reheating at a temperature of 94-98 ° C. for 21 hours after the primary processing, lowering the temperature to 45-55 ° C. after steam bath, and then aging for 5 hours again, wherein the pressure is 0.2 ± 0.05 kgf / ㎠ should be maintained.

The reason why the temperature is kept at the above temperature is that in the secondary processing step, since the distance of the wine palm is completely dissolved through the primary processing, it is heated to a high temperature rapidly to induce the primary gelling, The reason for repeating the cooling process is to repeat the process repeatedly several times in the red ginseng or black ginseng manufacturing process (steaming and squeezing in a more accurate dictionary representation), but in the present invention, And heating and cooling are repeated in a manner unique to the invention, but the transition of the effective ginsenosides is induced by different steam heating conditions.

Thereafter, a tertiary processing step is performed.

The third processing step is a step of heating for 20 hours at a temperature of 102-106 ° C after secondary processing, lowering the temperature to 45-55 ° C after steam bath, and aging for another 5 hours, wherein the pressure is 0.3 ± 0.05 kgf / ㎠ should be maintained.

Here, the pressure means the pressure at the time of heating the steam boiler, and the same applies to the first and second cases described above.

The reason for keeping the temperature at the above temperature is to induce the second jellying to change the jelly which is laid on the bottom of the pottery after the secondary processing to the jelly.

Then, a fourth machining step is carried out.

The fourth processing step is a step of heating the material at a temperature of 114-118 ° C for 5 hours after the third processing and naturally cooling the material after steam bathing. In this case, the pressure should be maintained at 0.9 ± 0.05 kgf / cm 2.

At this time, the reason why the temperature is kept at this temperature is that after the third processing, the submerged liquid from the distillery of the fresh ginseng and the wine palm, that is, the submerged liquid (sugar solution) is changed into dark black due to browning of the ginseng, It is intended to induce jellification, that is, final final product.

In particular, as the heating and cooling are repeated, the trace amounts of heavy metals and pesticide residues contained in the ginseng are completely discharged to the outside of pottery pots when the pot is breathed, thereby significantly improving the usability and utility of the pottery.

Thereafter, the product is shipped to the market. This is to sell the entire Onggi product as it is, and it does not go through a secondary processing.

That is, the present invention is commercialized so as to sell potatoes themselves, not in the form of extracts or granules through secondary processing.

When such a preparation is made, it is possible to make a useful ginseng jelly which has a sweet taste close to nature including very little sour taste, and almost no ginseng-specific odor disappears.

The present inventors have examined whether the presence of heavy metals, pesticides, and benzophenes in the thus-prepared ginseng preparations were inspected and found that they were not detected at all.

In addition, in order to confirm that truly effective ginsenoside was produced even though the raw ginseng was processed directly, not the processed ginseng, the composition analysis was requested to the Geumsan International Ginseng Herbal Research Institute, and the results were attached to Fig.

As a result, as shown in FIG. 2, no more than 30 typical ginsenosides were detected, and 0.96 mg / g of Rg3 and 0.70 mg / g of Rg5, which are effective ginsenosides, g and Rk1 were 0.59 mg / g.

It is predicted that the general ginsenoside is converted (transferred) to Rg3, Rg5 and Rk1 through the production process of the present invention. This is because the ginsenosides contained in the hemp are reported to the academia to be converted into other materials depending on the processing method, not disappearing by processing.

However, although the amount of the effective ginsenoside detected is very small, it is expected that it will be different depending on the years of ginseng, that is, the logarithm of the ginseng. As the ginseng used in the experiment was a root of 4 years old, It is thought that many component contents can be obtained.

Claims (2)

On the basis of the amount of potatoes of 330ml capacity and the length of 4-6 years old fresh ginseng roots, wine palm street and purified water filled 3/4 of the capacity of the pot, the wine palm distance and the purified water were 8-9: 1-2 And a mixture of the ingredients and the raw material; A step of sealing the pot by mixing the pot and the raw material, a step of filling the sealed pot in a steam pot, filling the pot with water, and sealing the steam pot; After the preparation is completed, the primary processing step is to steam-boil the mixture at a temperature of 80-86 ° C for 10 hours, lower the temperature to 45-55 ° C, and aged again for 5 hours; A secondary processing step of reheating at a temperature of 94-98 ° C. after the first processing for 21 hours, lowering the temperature to 45-55 ° C. after steam bathing, and then aging again for 5 hours; After the secondary processing, it is heated at a temperature of 102-106 ° C for 20 hours, steamed and then cooled to 45-55 ° C, and then aged for another 5 hours. And a fourth processing step of heating the mixture at a temperature of 114-118 DEG C for 5 hours,
The sealing process of the Onggi is performed by sealing the inlet of the Onggi with a fresh spring, firstly sealing it, closing the lid of the pot by a secondary seal, wrapping it with oil paper, and sealing it in a tertiary manner;
The process of sealing the steam boiler is performed by filling 12 liters of steam in a state where twelve pottery of 330ml standard is set on a boiler, and then the steam boiler is sealed;
Wherein the steam is maintained at a pressure of 0.1 ± 0.05 kgf / cm 2 during the primary processing step, the pressure during the steam bath during the secondary processing is maintained at 0.2 ± 0.05 kgf / cm 2, Wherein the steam pressure is maintained at 0.3 +/- 0.05 kgf / cm < 2 >, and the pressure at the steam bath is maintained at 0.9 +/- 0.05 kgf / cm < 2 >
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