KR101825067B1 - Manufacturing apparatus enabling intake of total red ginseng through physical ultrafine pulverization and method for manufacturing whole red ginseng liquid for maximizing digestion absorption of active ingredient of red ginseng through biochemical fermentation and enzyme dissolution - Google Patents
Manufacturing apparatus enabling intake of total red ginseng through physical ultrafine pulverization and method for manufacturing whole red ginseng liquid for maximizing digestion absorption of active ingredient of red ginseng through biochemical fermentation and enzyme dissolution Download PDFInfo
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- KR101825067B1 KR101825067B1 KR1020160001515A KR20160001515A KR101825067B1 KR 101825067 B1 KR101825067 B1 KR 101825067B1 KR 1020160001515 A KR1020160001515 A KR 1020160001515A KR 20160001515 A KR20160001515 A KR 20160001515A KR 101825067 B1 KR101825067 B1 KR 101825067B1
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- red ginseng
- monascus
- powder
- ginseng
- ginseng powder
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Abstract
The present invention relates to a nano red ginseng powder having excellent dispersibility and a process for producing a red ginseng powder dispersion containing the same, which comprises: (a) coarsely grinding red ginseng to a particle size of 90 to 150 micrometers (占 퐉); (b) irradiating far-infrared rays; (c) milling to a particle size of from 2 to 20 micrometers (占 퐉); (d) adding beta-glucosidase to the pulverized red ginseng to react; And (e) inoculating and fermenting a fermentation strain.
Description
The present invention relates to a nano red ginseng powder having excellent dispersibility and a method for producing a red ginseng powder dispersion containing the same.
Ginseng is a perennial herbaceous herbaceous plant belonging to Panax ginseng ( Araliaceae ) in plant taxonomic form and has long been used as an important medicinal herb in oriental medicine. Saponin of ginseng has a variety of physiological functions such as anticancer action, antioxidant action, prevention of arteriosclerosis and hypertension, improvement of liver function, anti-fatigue, antistress action, anti-aging, brain activity promotion, anti-inflammatory activity, And Korean red ginseng is known to possess excellent physiological activities such as antioxidation, blood pressure lowering, improvement of alcoholic hyperlipidemia, hypoglycemic action and the like.
Ginseng is generally divided into white ginseng and red ginseng depending on the processing method. White ginseng refers to dry ginseng that has not been processed in the field, that is, unprocessed ginseng, that is, dried ginseng. Amino acid changes and many other chemical changes.
Red ginseng produces saponins such as ginsenosides Rg2, Rg3, Rh1, and Rh2 that are not present in ginseng by the heat applied during the production process. The active ingredients specific to red ginseng are cancer inhibiting action, cancer cell growth inhibiting action, , Brain neuronal cell protection and learning ability improvement action, antithrombotic action, antioxidant action, etc., and excellent pharmacological efficacy can be expected.
On the other hand, as consumers' interest in the health promotion effect of red ginseng has increased recently, development of related products is being actively carried out.
The most representative product of red ginseng products is red ginseng extract, which is extracted with water or other solvent. The active ingredient of red ginseng is dissolved in the extract product and processed into a form that is easy to be taken. However, even if extracting active ingredients in red ginseng through an extraction process, some effective ingredients are not extracted in red ginseng, and a large amount of human useful ingredients such as ginsenoside can not be consumed without being consumed.
For example, a liquid red ginseng extract product containing an active ingredient of red ginseng is conventionally prepared by mixing red ginseng concentrate and other raw materials with purified water, or red ginseng extract is prepared and directly commercialized. However, such red ginseng products have a low ginsenoside content or can not maintain the flavor of red ginseng as it is, resulting in insufficient sensuality and productability.
Therefore, although various methods for increasing the extraction efficiency have been proposed, there is a limit to fully extracting the active ingredients in red ginseng, and effective ingredients remain in red ginseng used as an extraction raw material, which is not preferable in view of cost or effectiveness .
In recent years, in order to overcome the above problems, products in the form of a powder dispersion capable of thoroughly taking the whole of red ginseng have been developed. The powder dispersion is obtained by grinding the entire red ginseng to a finer size and suspending the red ginseng particles in a liquid. Since the whole red ginseng can be ingested, the powder dispersion is advantageous in that it has excellent effect and is easy to take.
However, since the red ginseng powder dispersion is suspended in the liquid, the particles may precipitate or agglomerate with time, resulting in deterioration of texture or aesthetics. Particularly, when the red ginseng particles are further made finer to improve texture and dispersibility, the red ginseng powder dispersion may have increased cohesiveness and deteriorate dispersibility.
Therefore, various additives such as emulsifiers have been introduced to improve the dispersibility of the red ginseng powder dispersion. However, since the additive has a limitation in reducing the product quality or effectively dispersing the red ginseng particles due to the negative recognition to the consumer, Various attempts have been made to improve the functionality and the dispersibility of products.
On the other hand, major saponins such as ginsenosides Rb1, Rb2, Rc, Rd, and Re are not directly absorbed by the human body even though they are contained in a large amount in red ginseng or ginseng, (Secondary metabolites) such as senosides F1, F2, Rg3, compound-K, and the like, and then their effects can be expressed. In addition, although red ginseng possesses excellent pharmacological activity, the efficacy of red ginseng can be different for individuals due to the distribution and activation of intestinal microorganisms.
Therefore, in order to overcome the above-mentioned problems, research and development on fermented red ginseng production, which converts or increases the red ginseng into components of the end metabolites through fermentation using intestinal microorganisms, is actively performed.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for preparing red ginseng powder with improved dispersibility of red ginseng particles.
The present invention also provides a method for preparing red ginseng powder having an increased absorption rate of useful components contained in red ginseng.
The present invention also provides a method for preparing a dispersion of nano red ginseng powder comprising nano red ginseng powder having excellent dispersibility.
One aspect of the present invention relates to a method for preparing red ginseng, comprising: (a) coarsely grinding red ginseng to a particle size of 90 to 150 micrometers (占 퐉); (b) irradiating far-infrared rays; (c) milling to a particle size of from 2 to 20 micrometers (占 퐉); (d) adding beta-glucosidase to the pulverized red ginseng to react; And (e) inoculating the fermentation strain and fermenting the same.
In one embodiment, the step (a) may be performed at a low rotation speed of 100 to 500 rpm.
In one embodiment, the wavelength of the far-infrared ray may be 20 to 40 탆 in the step (b).
In one embodiment, the swirl flow may be formed in step (c), and the collision between the red ginseng particles may be induced to be finely pulverized.
In one embodiment, the frequency of collision between particles may be increased by irradiating ultrasonic waves in the step (c).
In one embodiment, the frequency of the ultrasonic waves in the step (c) may be 15 KHz to 20 KHz and the amplitude may be 5 to 50 탆.
In one embodiment, the step (c) may be performed at -20 to -5 ° C.
In one embodiment, in step (e), the fermentation strain is selected from the group consisting of Monascus sp . , Lactobacillus sp . , Bifidobacterium sp . , Prevotella sp . sp . ), Fusobacterium sp . , And Eubacterium sp . sp . ) Strain. ≪ / RTI >
In one embodiment, the Pseudomonas is Pseudomonas sp coarse coarse aengka (Monascus anka), Pseudomonas coarse fur pure mouse (Monascus purpureus), Pseudomonas coarse suspension Philo (Monascus pilosus), Pseudomonas coarse louver (Monascus ruber , Monascus kaoliang , Monascus kaling , and the like.
In one embodiment, step (e) may be carried out at 25 to 35 占 폚 for 3 to 15 days.
Another aspect of the present invention provides a method for preparing a dispersion of nano red ginseng powder comprising mixing the nano red ginseng powder and a dispersion medium.
In one embodiment, the dispersion medium may be red ginseng extract.
The red ginseng powder produced according to the present invention is ultrafine, has a high water solubility index (WSI), and can be stably dispersed in the dispersion medium by increasing the hydrophilicity of the red ginseng particle surface by fermentation.
In addition, the red ginseng powder produced according to the present invention has a high content of ginsenoside which is easily absorbed into the body by fermentation, so that it is not only excellent in functionality but also in taste and flavor, so that it can satisfy consumers' preference as a high quality product.
It should be understood that the effects of the present invention are not limited to the above effects and include all effects that can be deduced from the detailed description of the present invention or the configuration of the invention described in the claims.
FIG. 1 is a schematic view illustrating a method of manufacturing nano red ginseng powder according to an embodiment of the present invention.
As used herein, the terminology used herein is intended to encompass all commonly used generic terms that may be considered while considering the functionality of the present invention, but this may vary depending upon the intent or circumstance of the skilled artisan, the emergence of new technology, and the like. Also, in certain cases, there may be a term selected arbitrarily by the applicant, in which case the meaning thereof will be described in detail in the description of the corresponding invention. Therefore, the term used in the present invention should be defined based on the meaning of the term, not on the name of a simple term, but on the entire contents of the present invention.
Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.
The numerical range includes numerical values defined in the above range. All numerical limitations of all the maximum numerical values given throughout this specification include all lower numerical limitations as the lower numerical limitations are explicitly stated. All the minimum numerical limitations given throughout this specification include all higher numerical limitations as the higher numerical limitations are explicitly stated. All numerical limitations given throughout this specification will include any better numerical range within a broader numerical range, as narrower numerical limitations are explicitly stated.
Hereinafter, embodiments of the present invention will be described in detail, but it should be apparent that the present invention is not limited by the following examples.
FIG. 1 is a schematic view illustrating a method of manufacturing nano red ginseng powder according to an embodiment of the present invention.
Referring to FIG. 1, a method for preparing nano red ginseng powder according to an embodiment of the present invention comprises: (a) coarsely grinding red ginseng to a particle size of 90 to 150 micrometers (占 퐉); (b) irradiating far-infrared rays; (c) milling to a particle size of from 2 to 20 micrometers (占 퐉); (d) adding beta-glucosidase to the pulverized red ginseng to react; And (e) a strain of Monascus sp . ) And fermenting the same.
The "red ginseng" refers to dried red ginseng steamed with ginseng, and the origin, type and form of the ginseng is not limited. For example, ginseng (Panax ginseng CA. Meyer) commonly used in the conventional ginseng, hwagisam (Panax quinquefolium , Panax notoginseng , Panax japonicum , Panax trifolium , or Panax pseudoginseng , all of which can be used.
That is, the ginseng may be any ginseng generally used in the production of red ginseng, and the kind thereof is not particularly limited. For example, the ginseng may be ginseng, white ginseng, ginseng ginseng, and the like. The ginseng may use all parts of ginseng. For example, the ginseng may be bass ginseng or micro ginseng, and the ginseng and ginseng may be used together.
Specifically, the red ginseng may be prepared by spraying a foreign substance on the surface of fresh ginseng by spraying physical force or water, and then washing the washed ginseng with steam at a temperature of about 55 ° C to 90 ° C for 30 minutes to 2 hours , The steamed ginseng is dried at a temperature of about 40 캜 to 70 캜 for about 6 to 8 hours and can be completed with red ginseng.
However, the nano red ginseng powder can be used as a raw material directly from raw ginseng which is not processed in consideration of the quality of the final product or market demand, as well as the red ginseng produced by boiling ginseng.
The method of manufacturing red ginseng powder can increase the water solubility index (WSI) by making red ginseng nanoparticles, and impart hydrophilicity to the surface of red ginseng particles through a fermentation process. Therefore, the red ginseng powder produced by the above method can be uniformly dispersed in the dispersion medium and the aggregation between the particles can be minimized.
Specifically, the method for preparing nano red ginseng powder may include the step of coarsely grinding the red ginseng, the step of irradiating far infrared rays, and the step of finely grinding the red ginseng.
In step (a), the red ginseng may be first pulverized to a particle size of 90 to 150 micrometers (탆). In the step (a), the red ginseng powder is first pulverized, .
The coarse grinding means a step of crushing a raw material supplied through a crushing means such as a roller or a milling cutter to a predetermined size. For example, the shredding means may be a spiral roller, a ball mill, a rod mill, a roller mill, a wheeler mill, a hammer mill, a tumbling mill, Or a pin mill, but is not limited thereto.
In one embodiment, the step (a) may be performed at a low rotation speed of 100 to 500 rpm.
Since the coarse pulverization is performed at a low rotational speed, the effective component due to excessive frictional heat can suppress the deformation, and contamination due to generation of dust and loss of raw material can be minimized. However, if the rotation speed is less than 100 rpm, the process efficiency may be lowered and the production cost and time may be excessively increased. If the rotation speed is more than 500 rpm, the effective ingredient of red ginseng may be lost due to frictional heat.
Meanwhile, in the step (b) after the pulverization, the surface of the red ginseng may be irradiated with far-infrared rays.
The far-infrared rays are electromagnetic radiation in a wavelength range of 50 to 1,000 탆 at a wavelength of 50 to 1,000 탆, which increases the physiological activity of red ginseng and activates the tissue, thereby improving the health improvement effect of red ginseng powder. The wavelength of the far-infrared ray is not particularly limited, but it is possible to realize optimum switching ability in the range of 20 to 40 mu m.
In particular, natural antioxidants include polymers such as polyphenol, tocopherol and flavonoid, and far-infrared rays can liberate the above-mentioned polymer polymers to low molecular weight, can do.
After the far-infrared rays are irradiated, the red ginseng may be pulverized to a particle size of 2 to 20 micrometers (탆) in the step (c).
Since the red ginseng is ultrafine, the water absorption index (WAI) and the swelling power (SW) are decreased while the water solubility is increased, the ability to bind to water is increased and the coagulation or precipitation between fine particles It can be uniformly dispersed in water. The ultrafine powder has a large specific surface area representing the surface area per unit weight and a wide specific surface area can increase the contact area between the solid and the solvent to increase the solubility of the substance having low solubility in the body fluid .
Therefore, the ultrafine powder can be dissolved in the human body in a shorter time than the coarsely pulverized powder of the same weight, so that the bioavailability of the red ginseng ingredient can be improved by increasing the absorbency of the red ginseng ingredient.
In one embodiment, the swirl flow is formed in the step (c), and the collision between the red ginseng particles is induced, so that the red ginseng pulverized in the step (a) may be pulverized. In the step (c), red ginseng particles may be pulverized by causing the coarse ginseng particles to flow together with the high-speed fluid to form a swirling flow and causing collision between the particles in the swirling flow.
Generally, the method for forming the swirling flow can be applied to a method commonly used in the related art. For example, compressed air or water vapor having a pressure of atmospheric pressure or higher is ejected from a specific nozzle to form a swirling flow, A method of pulverizing particles circulating in the airflow by causing a collision between the back particles or between the particles and the impingement plate can be applied.
The apparatus for forming the swirling flow may be used irrespective of the type and structure thereof, and preferably, the swirling flow may be formed at a rotational speed of 3,000 to 5,000 rpm. In addition, milling by the swirling flow can be carried out under conditions that result in a volume average diameter reduction of at least 20%, and a number average diameter reduction of at most 80%.
Meanwhile, the frequency of collision between particles may be increased by irradiating ultrasonic waves in the step (c). Since the swirling flow causes collision between particles, it can be finely pulverized, but the pulverization efficiency can be further increased by irradiating ultrasonic waves.
The range of the ultrasonic wave is not particularly limited, but the frequency may be 15KHz to 20KHz and the amplitude may be 5 to 50μm. Within the above range, the ultrasonic waves can impart effective vibration to circulating red ginseng particles, increase the number of collision between particles and impact strength, and improve the fine grinding effect.
The fine pulverization may be performed at -20 to -5 ° C. In the pulverization process, since the red ginseng particles circulate in the swirling flow, the red ginseng is continuously cooled in the pulverizing process so that the heat generation is low, but the pulverization at the cryogenic temperature can completely block the deformation or loss of the active ingredient in red ginseng due to heat. In addition, since the pulverization process is performed at a cryogenic temperature condition, the red ginseng particles are frozen and the hardness is strengthened, so that the pulverization efficiency due to impact can be remarkably increased.
Next, in step (d), the micro-pulverized red ginseng may be reacted by adding β-glucosidase.
The above-mentioned " β-Glucosidase " is one of cellulase that is an enzyme that decomposes cellulose. It converts cellobiose, a glucose dimer, into glucose, Can be effectively decomposed. The beta glucosidase may be derived from Aspergillus niger, but is not particularly limited as long as it has an equivalent conversion activity. The beta glucosidase is excellent in the saponin-decomposing ability and can convert major saponins such as Rb1, Rb2, Rc, Rd and Re into minor metabolites. That is, the beta-glucosidase can convert major saponins of PPD (protopanaxadiol) type or PPT (protopanaxatriol) type into soluble minor saponins.
The "saponin of PPD (protopanaxadiol) type" is saponin of dammarane type and refers to a ginsenoside having two hydroxyl groups (-OH) attached to an aglycone. For example, Rb1 and Rb2 , Rc, Rd, Re, Rf or Rg1. In addition, the PPD type saponin may include all of saponins that can be converted into ginsenoside Rg3 by the action of the ginsenoside glycosidase. The soluble "minor saponin" may be a PPD type saponin which is not readily absorbed by the body, a minor form which is relatively easily absorbed in the body, which is produced by sequential hydrolysis of glucose of the 20th carbon of PPT type saponin Said minor saponin may include ginsenosides Rd, Rg3, Rg2, Rh1, Rh2, F1, CO, or C-Mc1, preferably Rd, Rg3, Rg2 or Rh1.
Since the beta glucosidase enzyme promotes the conversion of the major saponin component in the red ginseng in the fermentation step and increases the proportion of the hydrophilic group on the surface of the particles, the absorption rate of the useful component and the dispersibility of the ground red ginseng particles are increased . In particular, the beta-glucosidase enzyme can not exhibit sufficient activity to convert saponin in red ginseng into a useful ingredient due to its acidity in the intestines. Therefore, the function of the product can be improved by pre- have.
In one embodiment, step (d) may be performed at a pressure of 1.5 to 4 bar for 1 to 5 hours. Since the mixed solution containing the beta-glucosidase can be effectively introduced into the red ginseng at a high pressure, the reaction efficiency can be improved by raising the pressure higher than usual conditions. If the pressure is less than 1.5 bar, the absorption efficiency may not be sufficiently increased. If the pressure is more than 4 bar, the absorption increase rate due to the pressure increase is not proportional and the process cost may be excessively increased. If the reaction time is less than 1 hour, the enzyme may not be sufficiently absorbed into the ginseng. If the reaction time exceeds 5 hours, the absorption efficiency may be lowered, which may be inefficient in cost and time.
Also, the step (d) may be carried out at 30 to 45 ° C. If the temperature is lower than 30 ° C, the structure of the red ginseng particles is stiffened and the internal pores are reduced, so that the introduction efficiency of the enzyme may be lowered. If the temperature is higher than 45 ° C, the active ingredient which is vulnerable to heat may be modified or the activity of the enzyme may be lowered. At this time, in step (b), the enzyme may be agitated so as to be efficiently introduced into the red ginseng particles, and preferably, it may be agitated at 10 to 15 rpm. The stirring may be performed by a mechanical device such as an impeller which is installed at a central portion of the chamber and rotated by a motor, but it can be freely modified in consideration of the characteristics of the processing system. However, if the stirring speed is too slow or too fast, the desired purpose may not be achieved, or the effective content may be deformed or lost, so that the stirring speed can be appropriately controlled within the above range.
In one embodiment, the β-glucosidase may be added and reacted. In step (e), the fermentation may be inoculated and fermented. The fermentation may be performed at 25 to 35 ° C. for 3 to 15 days ≪ / RTI >
The fermentation strain can convert major saponins having a low water absorption rate to human body into soluble minor saponins through ginsenoside metabolism.
In one embodiment, the fermentation strain is selected from the group consisting of Monascus sp . ), Lactobacillus genus (Lactobacillus sp.), In bacteria, bifidobacteria (Bifidobacterium sp . ), The genus Prevotella sp . ), The pea bacteria genus ( Fusobacterium sp . ) And Escherichia coli ( Eubacterium sp . ), But preferably a strain of Monascus species can be selected.
The Monacus suis strain belongs to Ascomycetes and is a fungus which produces red pigment using starch. It is a rice which is cultured by inoculating the above-mentioned Monascus cultivar with rice, and called rice red koji (red koji) It is Koji. The above-mentioned Monascus sp. Strain has been widely used for a long time in the manufacture of Hongju and other fermented foods, and many medical treatments and medical efficacy have been reported.
The strain may impart hydrophilic properties to the surface of the particle in the process of converting the organic matter of the red ginseng particles. The fermented red ginseng particles may have a stable colloid state by acting with water because of increasing hydrophilicity. That is, since the hydrophilic colloid can be easily dispersed in water, the fermented red ginseng powder dispersion according to the present invention can not only have excellent dispersibility even without an additional chemical additive such as an emulsifier, but also can be easily saponified by fermentation As the content increases, the health promotion effect can also be improved.
In one embodiment, in step (c), the Monascus species strain is Monascus anka , Monascus purpureus), Pseudomonas coarse suspension Philo (Monascus pilosus), Pseudomonas coarse louver (Monascus ruber , Monascus kaoliang , Monascus kaling , and the like.
The Monascus species may be selected from the group consisting of esterase, leucine arylamidase, valine arylamidase, stine arylamidase, acid phosphatase, Which has at least one activity selected from the group consisting of naphthol-AS-phosphohydrolase, alpha-glucosidase and beta-glucosidase, And the major saponin of PPD (protopanaxadiol) type or PPT (protopanaxatriol) type contained in red ginseng can be converted into soluble minor saponin.
Particularly, in the step (d), the mixed solution containing β-glucosidase reacts with red ginseng to be converted into a form easy for fermentation. Therefore, in step (c), the fermentation efficiency Can be further improved. Since the beta glucosidase softens the solid fiber of red ginseng and converts the dimer that can not be easily taken by the monascus cultivar into a monomer, the culture efficiency of the monascus cultivar can be remarkably increased.
According to another aspect of the present invention, there is provided a process for preparing a dispersion of nano red ginseng powder comprising mixing the nano red ginseng powder and a dispersion medium.
In one embodiment, the dispersion medium may be red ginseng extract. The "extract" refers to a solvent in which the active ingredient contained in the extraction raw material has been transferred by contacting the solvent and the extraction raw material under specific conditions. The red ginseng extract may contain the active ingredient contained in the fermented red ginseng.
The fermented red ginseng powder dispersion may be a mixture of finely divided red ginseng particles. In general, the red ginseng powder dispersion may be a mixture of purified water and a red ginseng powder dispersion. However, when the purified water is replaced with red ginseng extract, its dispersibility and functionality may be further improved.
That is, the red ginseng extract has a relatively high polarity due to the dissolution of a large amount of active ingredients contained in the red ginseng by the extraction process, so that the hydrophilic interaction with the finely divided red ginseng particles can be improved and a large amount of functional ingredients useful for the human body So that an excellent health improvement effect can be realized.
The type of the solvent used in the extraction step is not particularly limited, and the type of the solvent may be varied in consideration of the process conditions. For example, the red ginseng extract is washed with water, dried, pulverized, extracted with a solvent of 8 to 12 times the weight of the raw material by a conventional method such as reflux circulation extraction, pressure extraction or ultrasonic extraction for a predetermined period of time Followed by filtration. In addition, the extract may be obtained in powder form by an additional process such as vacuum distillation or lyophilization.
The nano red ginseng powder and the dispersion medium may be mixed to prepare the nano red ginseng powder dispersion, and then the concentration of the powder dispersion may be adjusted to a predetermined range. The nano red ginseng powder dispersion may have a different concentration and viscosity depending on the price of the final product and the demand of the consumer, and the content of the ground red ginseng powder and the dispersion medium can be appropriately controlled.
In the concentration or viscosity control step, an increasing agent or an emulsifying agent may be added. The red ginseng powder dispersion is characterized in that the solubility of the powder particles is increased by the enzyme and the fermentation strain and the dispersibility is remarkably excellent. However, depending on the cost and process conditions, a small amount of an aging agent or emulsifier is added to optimize the quality and characteristics of the final product can do.
The thickening agent may be a suspending agent, a sedimentation inhibitor, a gel-forming agent, or a swelling agent, but the kind thereof is not particularly limited. The emulsifier may be selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid fatty acid esters, glycerin acetyltartaric acid fatty acid esters, polyglycerin fatty acid esters, A fatty acid ester, a fatty acid ester, a propylene glycol fatty acid ester, polysorbate or lecithin, but the kind thereof is not particularly limited.
In addition, the nano red ginseng powder dispersion can be homogenized three or more times with a homogenizer at a pressure of 200 to 800 bar.
The homogenization may be a treatment with an emulsifier such as a pressure type, an ultrasonic type or a stirring type, and preferably an ultrasonic emulsifier or an ultra high pressure homogenizer may be used. In particular, the ultrasonic emulsifier can improve the transparency of the powder dispersion, and since the ultra-high pressure homogenizer is excellent in the homogenization efficiency, the time and cost required for the process can be shortened.
However, in the homogenization process, when the pressure or the number of processes is excessively small, the cost or the process efficiency may be lowered, so that the conditions of the process can be appropriately controlled.
The fermented red ginseng powder dispersion prepared by the above method can be completed by filling the packing material after the sterilization process is selectively performed.
Since the ginsenoside component of the red ginseng particle may be destroyed or deformed when the sterilization temperature is excessively high, it may be pasteurized at a temperature lower than 80 캜 .
Hereinafter, the present invention will be described by way of examples, but it should be apparent that the present invention is not limited by the following examples.
Production Example 1: Culture of Mycelium of Monascus Saccharomyces
M. purpureus (MP) used for the solid culture was distributed from the National Institute of Agricultural Science and Technology (Suwon, Korea) of RDA. The mycelium was cultivated in a plate medium of potato dextrose agar (PDA, Difco, Sparks, MD, USA) at 25 ° C for about 10 days and inoculated into an erlenmeyer flask containing potato dextrose broth (PDB, Difco) and shaking incubator (Jeio tech, Daejeon , Korea) for about 5 days. The above-mentioned Monascus cultured mycelium was subcultured three times in the PDB medium.
Production Example 2: Beta Glucosidase Isolation
The Aspergillus niger strain obtained from the Rural Development Administration's Agricultural Genetic Resources Information Center was cultivated in a PDB (Potato Dextrose Broth) liquid medium at 30 ° C for 3 days. The culture was centrifuged at 7,000 rpm for 10 minutes to separate the supernatant and precipitate, and the supernatant was removed. The precipitate was suspended in a 0.1 M potassium phosphate uffer, and the suspension was ultrasonically disrupted. The lysate was centrifuged at 12,000 rpm for 5 minutes. The supernatant was separated into supernatant and precipitate. The supernatant containing the enzyme was taken and lyophilized to separate the β-glucosidase enzyme from Aspergillus niger strain.
Example 1
The red ginseng was produced after purchasing 6 years old ginseng which was harvested in 2008 in Chungpyeong, Chungbuk province. The red ginseng was stored at 10 ℃ for the experiment.
The red ginseng thus prepared was pulverized at a rotation speed of 150 rpm using a roller milling machine, and far infrared rays having a wavelength of 30 μm were irradiated to the coarse red ginseng powder for 10 minutes.
After the far - infrared irradiation, the crude crushed red ginseng powder was finely pulverized using a swirl flow formed by high - pressure compressed air. Specifically, the coarse red ginseng powder was pulverized and classified into a chamber at 4,500 rpm through 10 bar of compressed air to prepare an ultrafine ginseng powder having an average particle size of about 3.5 μm.
Subsequently, 10 ml of a mixed solution containing the beta-glucosidase enzyme of Preparation Example 2 was added to 20 g of the above-ground red ginseng powder, and the mixture was reacted at a pressure of 2 bar for 2 hours.
The separated red ginseng powder was inoculated with the monascus sacs obtained in Preparation Example 1 and fermented at 30 ° C for 3 days.
The fermented red ginseng powder was reduced in moisture content through hot air to form nano red ginseng powder.
Example 2
Red ginseng powder was prepared in the same manner as in Example 1, and the red ginseng powder was pulverized while maintaining the temperature in the chamber where the pulverization was performed at -20 캜.
Example 3
Red ginseng powder was prepared in the same manner as in Example 1 except that ultrasonic waves having an amplitude of 5 탆 and a frequency of 15 KHz were irradiated to a chamber in which fine pulverization was performed to pulverize red ginseng powder.
Comparative Example 1
The crude pulverized red ginseng powder was obtained in the same manner as in Example 1, and then the pulverization step and the fermentation step were omitted.
Comparative Example 2
The same procedure as in Example 1 was followed to obtain finely pulverized red ginseng powder, and the fermentation process was omitted thereafter.
Experimental Example 1: Comparison of chemical properties of red ginseng powder
In order to confirm the dispersion stability of the red ginseng powder prepared above, the chemical characteristics of the red ginseng powder prepared in Examples 1 to 3 and Comparative Examples 1 and 2 were compared.
That is, in Example 1, the enzyme reaction and the fermentation process were continuously applied to the pulverized red ginseng powder, and in Examples 2 and 3, the ultra-low temperature condition was maintained or the ultrasonic wave was irradiated in the pulverization process of red ginseng powder.
On the other hand, Comparative Example 1 relates to coarse ground red ginseng, Comparative Example 2 refers to a non-pulverized red ginseng powder, and no enzyme reaction and fermentation process were applied.
The water absorption (WAI), swelling power (SW) and water solubility index (WSI) of the red ginseng powder of Examples 1 and 2 and Comparative Example 1 were measured, and the results are shown in Table 1 below.
As a result of comparing the water solubility of the red ginseng powder used in Examples 1 to 3 and Comparative Examples 1 and 3, it was found that the red ginseng powder (Example 1) fermented by the β-glucosidase enzyme reaction and the monascus cultured mycelium exhibited water absorption and swelling And the water solubility was increased. Particularly, the water solubility of the red ginseng powder (Examples 2 and 3) prepared by maintaining the condition of ultra-low temperature or irradiating ultrasonic waves in the pulverization process was remarkably increased.
On the other hand, red ginseng powders with crude or unfermented red ginseng powder were relatively low in water content and could not be easily dispersed in the dispersion medium.
Moisture absorption and swelling power are related to the porous matrix structure formed by the polysaccharide chain. When the size of the powdered red ginseng powder is large, the matrix structure is enlarged and the water absorption and swelling power of the powder can be increased. Therefore, the coarse ground red ginseng powder having a wide particle size and an uneven particle size distribution is easily agglomerated, and the fine pulverized powder has a small particle size and uniform distribution, so that it can not absorb external moisture easily, have.
Particularly, by the beta-glucosidase enzyme reaction and the fermentation process by the monascus cultured mycelium, the internal matrix structure becomes denser and the particle shape becomes uniform, so that the dispersion stability can be remarkably increased.
Experimental Example 2: Sensory evaluation of red ginseng powder dispersion
The evaluation of the sensory properties of the dispersion containing red ginseng powder prepared according to the above Examples and Comparative Examples was conducted for 100 persons at the evaluation stage. For this purpose, flavor, red ginseng taste, texture, aesthetics and overall satisfaction were examined. The evaluation score was 5: very excellent / 4: excellent / 3: normal / 2: insufficient / 1: very insufficient, and the average value of the evaluation results of 100 persons was shown.
For the experiment, red ginseng powder according to Examples 1 to 3 and Comparative Examples 1 and 2 was prepared and mixed with a dispersion medium to prepare a red ginseng powder dispersion. A portion of the red ginseng powder dispersion was separately evaluated by the evaluation unit, and then each item was evaluated. The results are shown in Table 2 below. Particularly, the evaluation of aesthetics was made by allowing the prepared red ginseng powder dispersion to stand for 8 hours to observe whether or not layer separation occurred externally.
As shown in Table 2, the red ginseng powder dispersion in which the beta-glucosidase enzyme reaction and the fermentation process by the Mycelium mycelium were continuously applied showed satisfactory texture, red ginseng, and flavor, and was satisfactory. Although it was left for a long time, Was almost not observed, and thus it was evaluated to be excellent in merchantability.
Particularly, the red ginseng powder dispersions of Examples 2 and 3 in which the red ginseng extract was mixed showed almost no separation phenomenon, and the dispersion stability was remarkably excellent.
Experimental Example 3: Comparison of the content of active ingredient of red ginseng powder dispersion
The red ginseng powder dispersion containing red ginseng powder of Example 1 and Comparative Examples 1 and 2 was prepared and a part thereof was separated as a sample. The contents of the active ingredients contained in the sample were analyzed and the results are shown in Table 3 below.
Specifically, as shown in Table 3, Comparative Examples 1 and 2 in which the beta-glucosidase enzyme reaction and the fermentation process by the Mycelium mycelium were not applied showed that the major saponins (Rb1, Rb2, Rc, Rg, Re, Rf, Rg1) and minor saponin (Rd, Rg3, Rg2, Rh1, Rh2, F1).
Particularly, in Example 1, the content of ginsenoside metatabolite, which is a readily absorbable form as well as ginsenosides such as Rh2, Rg3, and compound K, significantly increased, so that absorption into the body is easy and the health improving effect is excellent .
That is, the fermented red ginseng according to Examples 1 and 2 has remarkably high ginsenoside content, so that not only the functionality is excellent but also the water solubility is high and the dispersion stability can be improved.
It will be understood by those skilled in the art that the foregoing description of the present invention is for illustrative purposes only and that those of ordinary skill in the art can readily understand that various changes and modifications may be made without departing from the spirit or essential characteristics of the present invention. will be. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. For example, each component described as a single entity may be distributed and implemented, and components described as being distributed may also be implemented in a combined form.
The scope of the present invention is defined by the appended claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included within the scope of the present invention.
Claims (12)
(b) irradiating far-infrared rays;
(c) inducing collision between red ginseng particles by forming a swirling flow at -20 to -5 ° C,
Irradiating ultrasonic waves having a frequency of 15 KHz to 20 KHz and an amplitude of 5 to 50 占 퐉 to pulverize the powder to a particle size of 2 to 20 占 퐉 (占 퐉);
(d) adding beta-glucosidase to the pulverized red ginseng to react; And
(e) inoculating and fermenting a fermentation strain.
Wherein the step (a) is performed at a low speed rotation of 100 to 500 rpm.
Wherein the wavelength of the far infrared rays is 20 to 40 占 퐉 in the step (b).
In the step (e), the fermentation strain may be selected from the group consisting of Monascus sp . ), Lactobacillus genus (Lactobacillus sp.), In bacteria, bifidobacteria (Bifidobacterium sp . ), The genus Prevotella sp . ), The pea bacteria genus ( Fusobacterium sp . ), And a strain of Eubacterium sp . ).
The above-mentioned Monascus species strain is Monascus anka), Pseudomonas coarse fur pure mouse (Monascus purpureus), Pseudomonas coarse suspension Philo (Monascus pilosus , Monascus ruber , Monascus kaoliang , Monascus kaling , and the like.
Wherein the step (e) is performed at 25 to 35 캜 for 3 to 15 days.
Wherein the dispersion medium is a red ginseng extract.
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| KR1020160001515A KR101825067B1 (en) | 2016-01-06 | 2016-01-06 | Manufacturing apparatus enabling intake of total red ginseng through physical ultrafine pulverization and method for manufacturing whole red ginseng liquid for maximizing digestion absorption of active ingredient of red ginseng through biochemical fermentation and enzyme dissolution |
| PCT/KR2016/007478 WO2017119565A1 (en) | 2016-01-06 | 2016-07-11 | Apparatus for physically producing ultra-fine pulverized red ginseng powder, and method for producing red ginseng powder concentrate and red ginseng liquid through biochemical fermentation and enzymatic decomposition for maximizing digestion and absorption of active ingredients of red ginseng |
| DE112016006167.6T DE112016006167T5 (en) | 2016-01-06 | 2016-07-11 | Process for the preparation of a fermented powder dispersion of red ginseng with maximized inclusion ratio, which contains no emulsifier |
| US15/517,559 US20180263266A1 (en) | 2016-01-06 | 2016-07-11 | An apparatus for ultra-fine grinding of red ginseng, and a method for producing whole red ginseng extract and liquid with maximized nutrition absorptivity by enzyme fermentation |
| CN201680002052.XA CN107427055B (en) | 2016-01-06 | 2016-07-11 | Preparation method of fermented red ginseng powder dispersion liquid and preparation method of red ginseng nano powder |
| JP2017501701A JP6438111B2 (en) | 2016-01-06 | 2016-07-11 | Method for producing fermented red ginseng powder dispersion containing no emulsifier and maximizing the intake rate of active red ginseng ingredients |
| GB1700343.5A GB2552230A (en) | 2016-01-06 | 2016-07-11 | Apparatus for physically producing ulra-fine pulverized red ginseng powder,and method for producing red ginseng powder concentrate and red ginseng liquid thro |
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