KR101827602B1

KR101827602B1 - Ginseng extract and manufacturing method thereof

Info

Publication number: KR101827602B1
Application number: KR1020150100762A
Authority: KR
Inventors: 강병옥; 이유미
Original assignee: 강병옥; 이유미
Priority date: 2015-07-16
Filing date: 2015-07-16
Publication date: 2018-03-29
Also published as: KR20170009167A

Abstract

The present invention relates to a ginseng extract containing a large amount of saponin produced by boiling ginseng by-products or roots of ginseng and by treating ginseng by-products or roots of ginseng with a heating and cooling circulation method and a preparation method thereof, The present invention relates to a ginseng extract and a ginseng extract prepared by heating a boiled water made by roasting ginseng roots to make a boiled water steam, cooling the boiled water steam to make a boiled water liquid, and reheating the boiled liquid together with the boiled water.
In addition, the present invention further provides a functional beneficial ingredient, and the ginseng extract finally prepared may further contain a functional benefit ingredient; Compared with the conventional hot water extraction method in which the water is continuously heated in a single chamber interior to produce an extract, the water is heated to produce a water vapor containing the beneficial components, and then the water vapor is cooled and cooled And the resulting boiled liquid is heated again to circulate the boiled liquid through a phase change, so that the beneficial ingredient content such as saponin contained in the ginseng extract can be increased.

Description

[0001] Ginseng extract containing a large amount of ginsenoside which is effective for promoting hormone and dementia, and a method for producing the ginseng extract,

The present invention relates to a ginseng extract containing a large amount of saponin produced by boiling ginseng by-products or roots of ginseng and by treating ginseng by-products or roots of ginseng with a heating and cooling circulation method and a preparation method thereof, The ginseng extract and the ginseng extract containing a large amount of saponin prepared by reheating the boiled liquid with the boiled water are prepared by making the boiled water steam by heating the boiled water of the ginseng roots, It is the field of method.

Ginseng is a perennial semisynthetic oily plant belonging to the acanthomaceae family. Its efficacy is widely known in various fields of China and Korea.

It is widely known that ginseng contains a large amount of saponin. In recent years, ginseng has been widely used as a material of health food by applying it to foods.

In addition, ginsenoside, which is a representative physiologically active ingredient of ginseng, is distributed evenly on the ground and underground of ginseng. Especially, ginsenoside is classified into ginsenoside (ginsenoside) according to the parts such as ginseng roots (ginseng roots), ginseng leaves Not only the content but also other compositions are known to differ (Attele AS et al, Biochem Pharmacol, 58, 1685-1693, 1999).

Although more than 30 kinds of ginsenosides have been isolated from ginseng saponins to date, ginsenoside has been reported to be a major component of the protopanaxadiol saponin, ) Ginsenosides Re and Rg1, which belong to the saponin family, account for the majority.

In addition, in the past, to promote the growth of ginseng roots rather than the germination of ginseng, when ginseng begins to grow, the ginseng fruit is discarded.

However, recently, ginseng fruit is regarded as more valuable than ginseng, and it has been harvested for the purpose of obtaining seeds. Generally, the ginseng fruit is only cultivated once only for the 4th year in ginseng cultivation period. The order of contents of ginsenosides present in the ginseng fruit is ginsenoside Re> Rg1> Rb1> Rc> Rd in order of ginsenosides.

Especially, the content of ginsenoside Re, which is rarely present in the ginseng root, is present in the ginseng fruit in a large amount. Thus, the ginseng fruit and the ginseng root are significantly different from each other.

The following is a representative conventional technique for producing an extract using ginseng fruit, which is a by-product of ginseng.

Korean Patent Laid-Open No. 10-2008-0032595 relates to a method for producing ginseng extract from ginseng fruit, which comprises extracting ginseng fruit treated with light with steam, drying and then extracting ginseng extract from ginseng fruit And the ginseng extract produced from the ginseng roots has a higher content of saponin than the ginseng extract produced from the roots of ginseng to provide ginseng extract having a high saponin content by using the ginseng fruit Respectively.

However, since the above-mentioned prior art extracts the ginseng extract (corresponding to the ginseng extract of the present invention) using a general hot water extraction method, an organic solvent extraction method using an organic solvent, or a supercritical extraction method using a supercritical fluid, Despite the fact that it can produce saponin-containing extracts, there is a problem in realizing it insufficiently, and there is a need for continuous research and development for solving the problem.

1. Korean Patent Publication No. 10-2008-0032595 2. Korean Patent Publication No. 10-2008-0040521 3. Korean Patent Publication No. 10-2009-0116623 4. Korean Patent Registration No. 10-1090284

The present invention relates to a ginseng extract containing a large amount of saponin and a method for producing ginseng extract. The present invention relates to a ginseng extract and a ginseng extract. More particularly, the present invention relates to a ginseng extract, a ginseng extract, Since the beneficial ingredient is extracted only from itself, there is a problem that the extraction rate of the nutritive substance beneficial to the human body is somewhat insufficient;

Conventional ginseng extracts have been produced by methods such as hot water extraction, organic solvent extraction or supercritical extraction, and the content of the beneficial nutritional components contained in the ginseng extract thus produced has been somewhat low. Thus, It is aimed at.

The present invention has been made to solve the above-

A method of heating a water-in-water produced by boiling ginseng by-product or ginseng roots to make a water-in-water steam, cooling the water-in-water to make a steam-boiled liquid, reheating the water-in- The present invention provides a ginseng extract which is produced by continuously circulating a ginseng extract;

Mashing the ginseng by-product or ginseng roots to make a mashing water; The steamed product is heated to 100 to 160 ° C to make a steamed steam, the steamed steam is cooled to prepare a steamed product, and the steamed product is reheated and cooled by adding the steamed product to the heated steamed product. And a heating and cooling circulation step carried out for 10 hours.

Further, the content of ginsenoside Re is 40,000 mg / L or more.

The ginseng extract containing a large amount of saponin according to the present invention and the method for preparing the same according to the present invention as described above further comprises a functional ingredient added to the tasted product, The extract can obtain an effect further comprising a functional benefit component;

Compared with the conventional hot water extraction method in which the water is continuously heated in a single chamber interior to produce an extract, the water is heated to produce a water vapor containing the beneficial components, and then the water vapor is cooled and cooled And the resulting boiled liquid is heated again to circulate the boiled liquid through a phase change, so that the beneficial ingredient content including saponin contained in the ginseng extract can be increased.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a partial cross-sectional view showing an extraction apparatus of a method for manufacturing ginseng extract according to a preferred embodiment of the present invention; FIG.
FIG. 2 is a partial sectional view showing an extraction device of a ginseng extract manufacturing method according to another preferred embodiment of the present invention. FIG.

The present invention relates to a ginseng extract prepared by boiling ginseng by-products or ginseng roots and treating the ginseng by-product or roots of ginseng by a heating and cooling circulation method, and a process for producing the ginseng extract.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

[Ginseng Extract]

The ginseng extract according to the present invention can be prepared by heating the steamed water made by ginseng by-product or steamed ginseng roots to make steamed steam, cooling the steamed steam to make a steamed liquid, and then adding the steamed steam to the heated steamed product And the process of reheating and cooling is continuously carried out.

First, the ginseng by-product may be a part such as ginseng fruit, ginseng stem or ginseng leaf except ginseng roots, and preferably includes ginseng fruit containing a large amount of nutritional components of ginseng roots. In addition, ginseng roots include red ginseng processed with ginseng roots as well as ordinary ginseng roots.

It is also known that ginseng fruit contains minerals such as calcium (Ca), magnesium (Mg), zinc (Zn) or potassium (K) in larger amounts than ginseng roots. Especially, Potassium (K) is known to contain about one-third of the recommended daily intake, and saponin, the main beneficial ingredient of ginseng, is known to contain about 2 to 6 times more ginseng fruit than ginseng root .

Hereinafter, the term 'ginseng extract' in the present invention is a generic term for an extract prepared by using ginseng by-product or ginseng root.

In addition, as known in the art, boiled water is prepared by putting ginseng by-products or ginseng roots into a sealed heating vessel and steaming it at a predetermined temperature for a predetermined time period. The ginseng appurtenant or the ginseng roots are softened through the steaming treatment, Or the beneficial ingredient contained in the ginseng root is dissolved in the water contained in the ginseng by-product or the ginseng root at the time of the steaming treatment so that it can be easily extracted.

In addition, the above-mentioned boiled water can be prepared by a common wet processing method, and the process for preparing a boiled water according to a preferred embodiment of the present invention will be described in detail with reference to a method for producing the ginseng extract.

In connection with the above, the boiled water may be composed of ginseng by-product or ginseng roots, but the ginseng by-product steamed and steamed by treating yeast with yeast may be used.

At this time, yeast (yeast) is a group of fungi and mushrooms but has no hyphae, and does not have photosynthetic ability or motility. That is, the yeast in the present invention may be decomposed into ginseng by-products or ginseng roots with alcohol and carbon dioxide to reduce the sugar content of the ginseng extract. And as a result, the diet effect of the ginseng extractant is improved, and the diabetic patient can easily take the ginseng extract.

In addition, it is preferable that the yeast is mixed with 1 to 3 parts by weight of the ginseng by-product or the ginseng root which has been cooled by steaming. If the yeast is mixed with less than 1 part by weight, the effect of decomposing the sugar by the yeast is insufficient If more than 3 parts by weight, the ginseng by-product or the ginseng root which is cooled by steam-digestion by excessive yeast decomposition may be easily broken, so that the yeast is preferably mixed in the composition ratio within the above range.

When yeast is used as a yeast, the yeast is prepared at a composition ratio to the ginseng by-product or ginseng roots as described above, and 120 to 160 parts by weight of water is mixed with 100 parts by weight of the prepared yeast, and the mixture is heated at 24 to 30 DEG C for 24 to 48 hours After sowing, the predominantly nuruk cultures may be mixed with ginseng by-products or ginseng roots.

In connection with the above, a more detailed explanation of the process of fermenting steam-cooled ginseng by-products or ginseng roots using yeast will be described in the following description of the method for producing ginseng extract.

Also, the cooked product as described above is accommodated in a sealed heating container as shown in FIG. 1, and then heated to generate steam of the cooked food. At this time, the steam of the boiled water is produced by evaporation containing the beneficial ingredients contained in the ginseng roots of the ginseng roots, and the boiled liquid, which is phase-changed into the liquid state by cooling the gaseous steam of the gaseous state, And the steamed liquid is reheated together with the new steamed steam generated in the heated steamed steam, and the steamed steam is further phase-changed into the steamed steam and is continuously circulated.

That is, the heating vessel includes a chamber 10 having an inner space in which the steamed water is heated; A heating unit (20) having a heat source for heating the chamber (10); And a circulation pipe (30) which is vented with the upper or the side of the chamber (10) to discharge the steam of the steam produced in the chamber (10) and to discharge the cooled steamed steam back into the chamber (10) .

At this time, the chamber 10 may have a door communicating with the inner space, and the heating unit 20 may include a controller for controlling the temperature of the heat source and the heating time. The circulation pipe 30, 2, a spiral-shaped bending tube 31 is mounted to realize the effect of allowing the steam of the steaming water to be cooled more easily.

In addition, a drain pipe or a drain valve is provided on one side of the chamber 10 or the circulation pipe 30, and the ginseng extract produced by heating and cooling circulation for a predetermined time is discharged to the outside of the heating container or the circulation pipe 30 , And after the preparation of the ginseng extract is completed, the residue of the tasting residue remaining in the inner space of the chamber 10 may be dehydrated to obtain ginseng extract remaining in the residue.

In addition, as described above, the tasted product is heated to produce the tasted product steam containing the beneficial ingredient, the steam of the tasted product is cooled, and the steamed product which is formed by cooling the steam of the tastem steam is heated again, It is possible to increase the content of the beneficial ingredients such as saponin contained in the ginseng extract as compared with a general hot water extraction method in which an aqueous solution is continuously heated in an inner space of a single chamber 10 to produce an extract .

In addition, the present invention may further comprise mixing a functional additive in the cooked product, allowing the cooked steam produced by heating to further contain a functional benefit ingredient, and allowing the finally prepared ginseng extract to further include a functional benefit ingredient.

That is, the steam of the boiled water may be added in an amount of 0.1 to 7 parts by weight per 100 parts by weight of the boiled water with at least one functional additive selected from the group consisting of algae, Chinese cabbage, Chinese cabbage, pig potato, hyssop, And can be made by heating the mixed beverage further included. At this time, the functional additive may be either natural or dried.

If the composition ratio of the functional additive is less than 0.1 part by weight based on 100 parts by weight of the food, the effect of improving the functionality of the ginseng extract by the functional additive becomes insignificant. If the composition contains more than 7 parts by weight of the ginseng extract, It is preferable that the functional additive is mixed with the foodstuff at a composition ratio within the above range to be made into a mixed foodstuff.

In addition, the present invention can also be used to prepare a steaming steam by heating a mixed steaming product containing 0.1 to 3 parts by weight of sea odor to 100 parts by weight of a boiled steaming product, instead of or in addition to the above-mentioned functional additive. At this time, sea oti can be either natural or dried.

In addition, Sorocarpus micromorus is an algae belonging to the fauna of the algae. It lives on the rocks of the intertidal zone or on the seaweeds of the intertidal zone. The body is 5-6 cm in height and becomes like an Ectocarpus and becomes a multiple irregularly branched adiabatic sagittal body. The thickness is about 40 ㎛ in the lower part of the dead body, 15 ㎛ in the small branch, 1.5 ~ 3 times the diameter, and there are many hairs and it divides and grows at the base. In addition, the blastocyst is initially formed on a small branch, which is usually formed at or near the base of the hair, and later becomes a cluster of grapevines. In addition, it is yellowish brown when it is fresh, it turns brown afterwards, and vagina has a characteristic of being soft and slippery.

In particular, the sea oats are mixed with the mashing water and heated together, thereby slightly alleviating the bitter taste of the ginseng extract, thereby having an effect of softening the texture of the ginseng extract. In addition, iodine It is possible to obtain an effect that the components can be cultivated in the ginseng extract.

In connection with the above, a more detailed description of the process for preparing ginseng extract by reheating and cooling the steamed liquid produced by heating the tasting water will be described in the following description of the method for producing ginseng extract.

Hereinafter, a preferred method for producing ginseng extract according to the present invention will be described.

[Manufacturing Method of Ginseng Extract]

The method of manufacturing ginseng extract according to the present invention comprises: a boiling step of boiling ginseng by-products or ginseng roots to prepare a boiled water; The steamed product is heated to 100 to 160 ° C to make a steamed steam, the steamed steam is cooled to prepare a steamed product, and the steamed product is reheated and cooled by adding the steamed product to the heated steamed product. And a heating / cooling circulation step performed for 10 hours.

Specifically, the mashing step is a process of making a mash by-product or a ginseng root by boiling the ginseng by-product or the ginseng roots in a steaming manner to soften the tissues of the ginseng root or ginseng root, Or the beneficial component contained in the ginseng root is dissolved in the water contained in the ginseng by-product or the ginseng root during the steaming treatment so that it can be easily extracted.

At this time, the ginseng by-product or the ginseng root is preferably steamed with steam at a heating temperature of 80 to 120 ° C. The heating time can be appropriately adjusted according to the type of ginseng by-product or the size of ginseng roots, It is preferred that the treatment is carried out for 1 to 3 hours per 10 kg of weight.

Also, it is preferable that the steamed cooked product is steamed at room temperature in a natural state. When the steamed product is spontaneously cooled, the steamed product may be cooled in an airtight container in order to minimize evaporation of water in the steamed product. It is also possible to dry the boiled water.

When the steamed and cooked water is fermented by using yeast, 0.1 to 3 parts by weight of yeast are mixed with 100 parts by weight of cooled ginseng by-product or ginseng root, and the mixture is fermented at 24 to 36 ° C for 24 to 48 hours Is made. At this time, the composition ratio of the boiled water and the yeast will be replaced with the description of the ginseng extract.

However, the fermentation temperature of the mixture is suitably in the range of 24 to 36 ° C because the yeast such as yeast has an excellent growth rate within the above temperature range. In addition, the yeast can heat the mixture during fermentation to raise the temperature of the mixture to be fermented to a temperature above about 36 ° C. Those skilled in the art will appreciate that if the fermentation temperature of the mixture exceeds 36 ° C, .

When the fermentation time of the mixture is less than 24 hours, the fermentation time is short and the efficiency of the degradation of the sugar by the yeast is insufficient. When the fermentation time exceeds 48 hours, the yeast population is increased excessively, Therefore, the fermentation time by the yeast is preferably kept within the above range.

In addition, when yeast is used as a yeast and the yeast is mixed with water, a large amount of water is contained in the cultured yeast culture. Therefore, when the mixture prepared by mixing the yeast culture solution with the boiled water is fermented, Only the water-containing fermented food obtained from the yeast culture solution containing a large amount of water can be subjected to the following heating / cooling circulation step.

In addition, the heating and cooling circulation step is a step of heating the mulled water to 100 to 160 ° C to make the mulled water vapor, cooling the mulled water vapor to make a mulled liquid, adding the mulled liquid to the heated mulled water again, And the cooling process is carried out for 4 to 10 hours to continuously increase the content of the beneficial ingredient contained in the ginseng extract by continuously changing the substance containing the beneficial ingredient evaporated in the tasting water.

That is, in the heating and cooling circulation step, the mulled water produced by the mulling step treatment is heated to 100 to 160 ° C to make the mulled water vapor. If the mulling water has a heating temperature of less than 100 ° C, The water vapor is not evaporated so that the water vapor is generated only marginally. Therefore, the heating process takes a long time. If the temperature exceeds 160 ° C, the water tends to be heated and burned. Is preferably treated to a temperature within the above range.

In addition, the steam of the boiled water produced as a result of heating the boiled water is cooled while moving along the circulation pipe 30, and is topped up by the steamed liquid. The boiled liquid is drawn back into the chamber 10 from the end of the circulation pipe 30 Reheated. At this time, it is preferable that the circulating heating and cooling process of the above-mentioned boiled water and boiled liquid are performed for 4 to 10 hours.

That is, if the heating and cooling circulation step process is less than 4 hours, there is a problem that the extraction rate of the beneficial ingredient contained in the water is somewhat lowered. If the heating and cooling circulation step process is over 10 hours, the extraction rate of the beneficial ingredient is excellent, The heating and cooling circulation step is preferably carried out for a time within the above range.

The following is a comparative example of a preferred embodiment for producing ginseng extract by the method of manufacturing ginseng extract according to the present invention and a conventional method for producing ginseng extract.

1. Steaming stage

① Put 10kg of washed ginseng fruit into a heating container, steam it at 90 ℃ for 2 hours and cool it naturally.

2. Heating and cooling cycle

① The above-mentioned boiled water is put into a chamber equipped with a circulation pipe, and heated at 120 ° C. for 8 hours to prepare ginseng fruit extract (ginseng extract).

② Open the drain valve attached to the chamber to extract the processed ginseng fruit extract, and complete the ginseng fruit extract preparation.

1. Steaming stage

② Mix 10 kg of the boiled water in the above ① with 0.2 kg of yeast, and ferment at 25 ℃ for 36 hours.

2. Heating and cooling cycle

① Put the fermented steaming product made in the above boiling stage into a chamber equipped with circulation piping and heat it at 120 ℃ for 8 hours to make ginseng fruit extract (ginseng extract).

1. Steaming stage

2. Heating and cooling cycle

① Mix 10 kg of the boiled water and 0.1 kg of the green tea into a chamber equipped with a circulation pipe and heat it at 120 ° C for 8 hours to make ginseng fruit extract (ginseng extract).

1. Steaming stage

2. Heating and cooling cycle

(1) A mixture of 10 kg of the boiled water prepared in the above-mentioned boiling stage and 0.1 kg of freeze-dried sea oats is put into a chamber equipped with a circulation pipe and heated at 120 ° C. for 8 hours to make a ginseng fruit extract .

[Comparative Example 1]

1. Steaming stage

2. Hot water extraction step

① Add 10 kg of the boiled water made in the above boiling stage to a hot water machine and heat it at 100 ℃ for 3 hours to make ginseng fruit extract (ginseng extract).

[exam]

The components of the ginseng fruit extract prepared according to Examples 1 to 4 and Comparative Example 1 were analyzed to find that ginsenoside Rs 1, Ginsenoside Rg, Ginsenoside Rg 2, Ginsenoside Rb 1 , Ginsenoside Rg 3 (S + R)) was measured. The results are shown in Table 1 below.

[result]

As shown in Table 1 showing the results of the above test, the extracts of the ginseng fruits (Examples 1 to 4) prepared according to the present invention had a higher content of saponin than those of the ginseng extract (Comparative Example 1) And the test for improving the functional properties of the ginseng fruit extracts of Examples 1 to 4 was not tested because it was not specially specified. However, it was confirmed that the effect of decomposing sugar by yeast (Example 2) It is expected that the improvement effect (Example 3) and the functional improvement effect by sea odor (Example 4) can be expected.

Especially, the content of ginsenoside Re was over 40,000 mg / L, and the effect of promoting hormone secretion and prevention of dementia was significantly higher than that of general ginseng extract.

In addition, Examples 1 to 4 were carried out by using the ginseng by-product, ginseng fruit. However, it is obvious that the ginseng extract according to the present invention can be applied to both ginseng by-products and ginseng roots, and the result of the test is also within the scope of the same technical idea Will belong.

It is also clear that the ginseng extract prepared as described above can be reworked or cooked into various beverages, health foods, processed foods or foods.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.

10: chamber 20: heating section
30: Circulating piping 31: Curved pipe

Claims

The cooked water prepared by boiling the ginseng by-product or the ginseng roots is prepared by mixing 0.1 to 3 parts by weight of yeast with 100 parts by weight of the cooled ginseng by-product or the ginseng root and fermenting the resultant. The steamed product is heated to make steam, The water vapor is cooled through a spiral-shaped bend,
The ginseng extract, which is produced by continuously circulating the above-mentioned steamed liquid into the above-mentioned heated steaming water and reheating it and cooling it through a spiral-shaped bend, is characterized in that the content of ginsenoside Re is 40,000 mg / L or more Ginseng extract, which contains a lot of ginsenoside which is effective for promoting hormone and dementia.

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The ginseng by-product or the ginseng roots is prepared by boiling the ginseng by-product or ginseng roots at 80 to 120 ° C, cooling the ginseng byproduct, or adding 0.1 to 3 parts by weight of yeast to 100 parts by weight of the ginseng root by 24 &Lt; RTI ID = 0.0 > 36 C < / RTI > for 24-48 hours;
The boiled water is heated to 100 to 160 ° C to make a boiled water steam, and the boiled water vapor is cooled through a spiral-shaped bending tube to make a boiled water liquid. The boiled liquid is further reheated by adding the boiled liquid to the heated boiled water And a heating / cooling circulation step of performing the cooling process through a spiral-shaped bend for 4 to 10 hours,
The ginseng extract prepared through the above step is characterized by having a content of ginsenoside Re of 40,000 mg / L or more, and a method for producing ginseng extract containing a large amount of ginsenoside which is effective for promoting hormone and dementia.

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