KR101858936B1 - Method of producing honey containing low-molecular-weight ginsenosides - Google Patents

Abstract

The present invention relates to a method of manufacturing honey containing low-molecular ginsenoside. The method includes: a step of washing ginseng; a step of damaging the skin of the ginseng; a step of forming a first mixture by mixing the damaged ginseng with honey; a step of boiling the first mixture; a step of cooling the boiled first mixture; a step of separating the cooled first mixture into honey and ginseng; a step of cooling the generated ginseng at 0-6°C, cooling the separated honey at room temperature, and cooling each of the ingredients for 10-24 hours; a step of forming a second mixture by remixing the cooled ginseng and honey; a step of aging the second mixture at a low temperature; a step of separating the aged second mixture into ginseng and honey; and a step of aging the honey separated from the second mixture for no less than 12 hours. Since the honey manufactured through the method contains low-molecular ginsenoside, the honey has the pharmacologic function of ginseng while having an additional property to be easily melted in cold water and milk due to the bilaterality of ginsenoside, thereby enabling a user to conveniently eat the honey. Moreover, the present invention is capable of obtaining honey having excellent functionality and palatability by making the unique bitter and strong taste of ginseng harmonized with honey through the manufacturing method.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing honey containing low molecular weight ginsenoside components,

The present invention relates to a process for producing honey containing low-molecular ginsenoside components, and in particular, a process involving cooling and aging of ginseng and honey in a hot water bath, low-molecular-weight ginsenosides are extracted and extracted, And a method for reforming the same.

Honey is a sugar that honey bees absorbed from the flower of a flower and accumulates. It is known to be effective for coughing, insomnia and skin diseases. It has various effects such as antibacterial, anti-inflammatory, anti-cancer, wound healing and antioxidant. Has been used. These effects result from the synergy of the various components of honey. In addition to sugars such as fructose, glucose, and fructo-oligosaccharides, which account for most of the components, these components also contain various flavonoids, phenolic acids, tocopherols, various enzymes, vitamins B1, B2, B3, B5, B6 and B9, and pantothenic acid.

Ginseng is a perennial herbaceous plant belonging to the genus Ginseng of the Ginseng Orchidaceae. It is traditionally known to have anti-inflammatory, antioxidant, antioxidant, anti-stress, anti-diabetic, anti-arteriosclerosis, detoxification, analgesic action, brain function activation, It is a medicinal substance considered important. In the twentieth century, it has been found that the above-mentioned effects of ginseng are exhibited by pharmacological components such as ginsenosides, phenol compounds, polysaccharides, proteins, amino acids and polyacetylenes. Among them, It is Gin Senocide. Ginsenosides are composed of a structure with a saccharide attached to the ginsenoside basic skeleton. Unprocessed ginseng contains many polysaccharides such as Rg1 and Rb1, which are relatively high molecular weight sugars attached to the basic skeleton. These polymeric ginsenosides are not easily absorbed into the body immediately, and polysaccharides are hydrolyzed into monosaccharides in the intestine and then absorbed after becoming a low molecular weight ginsenoside. Therefore, it has been found that ginsenosides are required to have low molecular weight in order to increase the absorption rate in the body.

Due to the busy modern life style and the progress of aging society, food that can accommodate diverse needs that are good for health, simple, and delicious is getting popular. Ginseng and honey, which have various efficacy, are a material that can solve some of these demands in terms of health. However, ginseng has a strong bitter taste and fragrance as a barrier, and has a disadvantage in that the active ingredient ginsenoside can be converted into a low molecular weight only after a complicated process. In addition, most of the honey is ingested in the form of water in the form of other solvents such as water when drinking, but in general, it is not soluble in relatively hydrophobic solvents such as cold solvents and milk, It is difficult to meet the symbol. In response to the above-mentioned demand, the inventor of the present invention has developed a honey having an excellent sensory property and a good taste in a modified taste and flavor, which is easy to drink while taking active ingredients of ginseng and honey together.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide a ginseng extract containing low-molecular ginsenoside Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R] F2, and Compound K to provide a method for producing honey, which has pharmacological functionality unique to ginseng, is easy to drink, and has good taste and flavor with improved taste and flavor.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the precise form disclosed. There will be.

According to an aspect of the present invention, there is provided a method for preparing honey containing a low molecular weight ginsenoside component, comprising the steps of washing ginseng, damaging the epidermis of the ginseng, Mixing the honey to form a first mixture, heat-boiling the first mixture, cooling the first mixed mixture, separating the cooled first mixture into honey and ginseng, separating the first mixture, Wherein the separated ginseng is cooled to 0 ° C to 6 ° C, the separated honey is cooled to room temperature, cooling for 10 hours to 24 hours each, and mixing the cooled ginseng and honey to form a second mixture , Aging the second mixture at low temperature, separating the low-temperature aged second mixture into ginseng and honey, separating the honey from the second mixture for at least 12 hours It may comprise properties.

According to an embodiment of the present invention, the step of damaging the epidermis of ginseng may be characterized by removing the epidermis.

The step of forming the first mixture may include mixing the damaged ginseng and honey at a weight ratio of 1: 1 to 1: 5.

And the step of hot-bathing the first mixture may be characterized by heat-boiling for 4 to 8 hours.

The step of cooling the above-grounded first mixture may be characterized by cooling to 75 ° C to 80 ° C in an airtight state.

The step of cooling and coagulating the first mixture may be repeated one or more times.

The low temperature aging of the second mixture may be characterized by low temperature aging at 0 ° C to 6 ° C for 12 hours or more.

The step of low-temperature aging the honey separated from the second mixture may be characterized by low-temperature aging at 0 ° C to 6 ° C.

The low molecular weight ginsenoside may comprise any one or more of Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R], F2 and Compound K.

According to another aspect of the present invention, a honey containing a low molecular ginsenoside component comprises a step of washing ginseng, a step of damaging the epidermis of the ginseng, a step of mixing the damaged ginseng and honey to form a first mixture Separating the cooled first mixture into honey and ginseng, separating the separated ginseng at a temperature of 0 ° C to 6 ° C Cooling the separated honey to room temperature, cooling each for 10 hours to 24 hours, mixing the cooled ginseng and honey again to form a second mixture, subjecting the second mixture to low-temperature aging Separating the low-temperature aged second mixture into ginseng and honey, and subjecting the honey separated from the second mixture to low-temperature aging for at least 12 hours, And at least 5 μg / g of at least one of Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R], F2 and Compound K, % To 80%.

The above-described task solution is merely exemplary and should not be construed as limiting the present invention. In addition to the exemplary embodiments described above, there may be additional embodiments in the drawings and the detailed description of the invention.

According to one embodiment of the present invention, hydrolysis of ginseng polymer ginsenoside with honey is induced while repeatedly cooling and aging with a hot water bath in the state of being mixed with honey, so that low molecular weight ginsenoside Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R], F2 and Compound K are extracted to obtain honey containing low molecular ginsenosides. The honey has a pharmacological property of ginseng by the low-molecular ginsenoside, but also has a property of melting well in water and milk, which are common solvents for mixing honey by amphiphilicity of ginsenoside molecule, It is easy to drink because it has.

In addition, in the process of grafting ginseng with honey using the manufacturing method of the present invention, the bitter taste and strong aroma of ginseng are suitably mixed with honey and the taste and flavor of honey through a series of chemical processes in the separation and mixing process It is possible to produce honey having excellent sensibility and palatability.

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.

1 is a flow chart of a method for producing honey containing a low-molecular ginsenoside component according to an embodiment of the present invention.
2 is a photograph showing the solubility of honey produced by the method for producing honey according to the present invention.

Hereinafter, the present invention will be described in more detail. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein; rather, the invention is defined by the claims that follow.

In addition, the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. To "include" an element throughout the specification of the present invention means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. In order to clearly illustrate the present invention, parts not related to the description are omitted, and like parts are denoted by similar reference numerals throughout the specification.

According to one aspect of the present invention, there is provided a method of preparing honey containing low molecular weight ginsenoside comprising the steps of washing ginseng (S100), damaging the skin of the ginseng (S200), mixing the damaged ginseng with honey (S400), cooling the first mixture (S500), separating the cooled first mixture into honey and ginseng (S300), heating the first mixture (S400) The separated ginseng is cooled to 0 ° C to 6 ° C, the separated honey is cooled to room temperature and cooled for 10 hours to 24 hours (S 701 and S 702), and the cooled ginseng (S800) mixing the honey and the low-temperature aged mixture to form a second mixture (S800), aging the second mixture at low temperature (S900), separating the low-temperature aged second mixture into ginseng and honey 2 The honey isolated from the mixture was kept for 12 hours Or more (S1100).

1 is a flow chart of a method for producing honey containing a low-molecular ginsenoside component according to an embodiment of the present invention.

First, the ginseng is washed (S100).

The ginseng may be 5 years old ginseng. However, the ginseng of the present invention is not limited to 5-year-old ginseng, but may be 4 to 6 years old ginseng, but is not limited thereto. In addition, the ginseng may be, for example, ginseng, mandarin, ginseng, camphor ginseng, roots, or bellflower.

The skin of the ginseng is damaged (S200).

The step of damaging the epidermis may be to remove the epidermis. By removing the densely covering surface of the surface, the fibrous and more loose internal structure of the ginseng is revealed, allowing the honey to flow better into the ginseng, promoting material exchange.

Next, the ginseng and honey are mixed with the damaged skin to form a first mixture (S300).

The honey may be, but is not limited to, acacia honey, chestnut honey, miscellaneous honey, etc., which are mainly collected in Korea. When the first mixture is produced, the ginseng is sufficiently immersed in the honey. For example, the weight ratio of ginseng to honey may be 1: 1 to 1: 5, but this may vary depending on the water content of ginseng. For example, when ginseng is harvested in autumn and the water content is low, it is mixed with honey in a weight ratio of 1: 1 to 1: 3, and in the case of ginseng harvested in spring and high in water content, honey ≪ / RTI >

Subsequently, the first mixture is hot-heated (S400).

The step of heat-boiling the first mixture may be performed for 4 hours to 8 hours. At this time, the honey penetrates into the inside of the ginseng to cause thermochemical reaction with ginseng. The steam bath can be performed in a state where the contents are sealed. The steam bath is preferably operated for 4 to 8 hours, for example. If the time of the steam bath is shorter than 4 hours, the thermochemical reaction can not be sufficiently caused. If the steam bath is longer than 8 hours, the taste of the ginseng may be altered and the ginseng structure is broken and the debris flows into the honey.

Next, the first mixture is cooled (S500).

Cooling of the heat-treated first mixed material is necessary because the ginseng structure is broken when the first mixed material, which will be described later, is separated from honey and ginseng before being cooled. The step of cooling the heat-treated first mixture may be cooling to 75 deg. C to 80 deg. C in an airtight state. At this time, keeping the sealed state is to prevent moisture of honey and ginseng from escaping. The step (S500) of cooling the first mixture to hot water (S400) and cooling (S500) may be repeated one or more times, more preferably three times or more. This is because, when the ginseng has a large volume and a heavy weight, the ginseng inner part may not react with the honey when the step of cooling with the heat bathing step is performed only once.

Next, the cooled first mixture is separated into honey and ginseng (S600).

This is because, by performing the cooling steps of the separated honey and ginseng to be described later to achieve different temperatures, the diffusion and osmotic action of the honey component can be actively performed using the temperature difference between ginseng and honey in the low temperature aging step of the second mixture .

Next, the separated ginseng is cooled to 0 ° C to 6 ° C, and the separated honey is cooled to room temperature, and cooled for 10 hours to 24 hours (S 701 and S 702), respectively.

Honey penetrated into the inside of the ginseng becomes more viscous at a low temperature, so that the ginseng stably remains and can react slowly. Further, the ginseng structure can be maintained without being disturbed through low-temperature cooling. More preferably, the cooling of the separated ginseng may be carried out at a temperature of 4 [deg.] C to 6 [deg.] C. When the separated ginseng is exposed to air, moisture in the ginseng is evaporated and the surface of the ginseng is oxidized and the surface of the ginseng is hardened. Therefore, the separated ginseng is preferably cooled in a closed state. It is not. In order to allow the honeycomb to diffuse easily into the inside of ginseng and act osmosis actively by using the temperature difference between ginseng and honey in the low temperature aging step of the second mixture to be described later, , And it is preferable to perform at room temperature in terms of cost.

Subsequently, the cooled ginseng and honey are mixed again to form a second mixture (S800). This is because the ginseng and honey must react with each other through a low-temperature aging step, which will be described later.

Subsequently, the second mixture is aged at low temperature (S900).

The honey cooled at the normal temperature has a relatively high temperature as compared with the ginseng cooled at the low temperature. Because of the moisture inside the ginseng, the honey has a relatively higher concentration than the inside of the ginseng. Therefore, diffusion and osmosis can actively take place at the low-temperature aging step of the second mixture due to the temperature difference and concentration difference between the ginseng and honey. It is important to aged the ginseng for a sufficient time so that the concentration of ginseng inside and outside can be balanced through the movement of moisture inside the ginseng and the movement of honey outside the ginseng in the low temperature aging step of the second mixture. The low temperature aging of the second mixture may be aging at 0 ° C to 6 ° C for 12 to 24 hours, more preferably at 4 to 6 ° C for 12 to 24 hours.

Then, the low-temperature aged second mixture is separated into ginseng and honey (S1000). This is necessary because the low temperature aging process of honey described below must be performed after separation.

Then, the honey separated from the second mixture is aged at low temperature for 12 hours or more (S1100).

The low temperature aging of the honey separated from the second mixture may be aged for 12 hours or more at 0 ° C to 6 ° C and preferably aged for 12 hours to 24 hours at 4 ° C to 6 ° C have.

As a result, it has a pharmacological functional property of ginseng containing low-molecular ginsenoside, and it is possible to obtain honey which is easy to drink by additionally possessing a property of water and milk to be well dissolved in cold water due to the both sides of ginsenoside. In addition, the bitter taste and strong flavor peculiar to ginseng are modified so as to harmonize with honey through the production method of the present invention, and honey having excellent sensibility and palatability can be obtained.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

Example 1. Preparation of honey containing low molecular weight ginsenoside

Five - year - old ginseng was washed and its epidermis removed. The ginseng and syrup honey were mixed at a weight ratio of 1: 2 to prepare a first mixture. The first mixture was placed in a hot water bath, and the lid of the hot water bath was closed and heat-sealed at a temperature of about 105 DEG C for about 6 hours. Then, the first mixture was cooled to about 80 DEG C while the lid of the hot water heater was closed, and the process of cooling with the heat bath was repeated three times. Then, the cooled first mixture was separated into honey and ginseng. The separated ginseng was aged at about 4 ° C for about 24 hours, and the separated honey was aged at room temperature for about 24 hours. The aged ginseng and honey were then mixed again to produce a second mixture, and the second mixture was aged at about 4 ° C for about 24 hours. Then, the low-temperature aged second mixture was separated into ginseng and honey, and the separated honey was aged at about 4 ° C for about 24 hours at low temperature.

Experimental Example 1 Analysis of components of honey containing low-molecular ginsenoside components

The honey produced in the above example was extracted in accordance with the Food Ordinance of Foodservice Agency and the Health Functional Food Testing Method and purified by Sep-pak cartridge and filtered with 0.45 탆 PTFE and used for HPLC analysis.

As a comparison to show that the polymer ginsenoside was converted into low molecular weight and extracted with honey according to an embodiment of the present invention, 5-year-old fresh ginseng before processing was prepared. Ginseng can be obtained by replacing ginseng with 4 to 6 years old ginseng. Since ginsenosides are found only in the ginseng (Panax), the ingredients of raw honey have been omitted.

The HPLC apparatus used for the analysis was a Shimadzu 10Avp HPLC system (Shimadzu, Japan) and a GraceApollo RP18 column 250 * 4.6 mm, 5u (Grace, USA) was used. The mobile phase was acetonitrile (HPLC grade, JT Baker, USA) and distilled water for HPLC. The ratio of acetonitrile was 20% (10 min), 26% (42 min) and 40% (67 min) And then gradually increased to 47% (70 min), 65% (80 min) and 65% (93 min), and finally to 20%. The expansion temperature was 40 ° C, the flow rate was 1.2 ml per minute, and the chromatogram was detected at 203 nm using SPD-10Avp (Shimadzu, Japan) detector. Chromadex (U.S.A) produced 99% pure ginsenosides (22 or more), respectively, and the analytical samples and chromatograms were compared and analyzed qualitatively and quantitatively. The results of the analysis are shown in Table 1 below. In Table 1, components of honey produced according to the embodiment of the present invention, ginseng separated in the method of manufacturing the honey according to the embodiment of the present invention and 5-year old ginseng as a control group are shown.

(Unit: mg / g) Analysis item Ginseng In the method of manufacturing honey according to the embodiment of the present invention, Honey prepared according to embodiments of the present invention Rg1 1.14 0.00 0.00 Re 0.97 0.00 0.00 Rf 0.31 0.05 0.00 Rh1 (S) 0.00 0.05 0.01 Rg2 (S) 0.10 0.05 0.01 Rg2 (R) 0.00 0.05 0.01 Rh1 (R) 0.00 0.07 0.01 Rb1 1.45 0.00 0.00 Rc 0.60 0.00 0.00 F1 0.00 0.00 0.00 Rb2 0.64 0.00 0.00 Rb3 0.12 0.00 0.00 Rd 0.18 0.00 0.00 F2 0.00 0.97 0.12 Rg3 (S) 0.09 0.52 0.03 Rg3 (R) 0.00 0.44 0.03 Protopanaxatriol (S) 0.00 0.00 0.00 Protopanaxatriol (R) 0.00 0.00 0.00 Compound K 0.00 0.87 0.09 Rh2 (S) 0.00 0.00 0.00 Rh2 (R) 0.00 0.00 0.00 Protopanaxadiol 0.00 0.00 0.00

As shown in Table 1, Rh1 [S], Rh1 [R], Rg2 [R] in the honeycomb of the present invention, ], Rg3 [R], F2, and Compound K. When comparing the ginseng separated in the method for manufacturing honey according to the embodiment of the present invention and the honey produced according to the embodiment of the present invention, the same kind of ginsenoside was detected, The honey ginseng according to the embodiment of the present invention and the honey ginseng according to the embodiment of the present invention are more preferable than the honey ginseng according to the embodiment of the present invention. It is indirectly shown that material exchange and chemical reaction occurred when the thermochemical reaction proceeded in the honey. Thus, it can be seen that the honey produced according to the embodiment of the present invention reflects the components of ginseng separated in the method of manufacturing honey according to the embodiment of the present invention. Above all, it is a known fact that ginsenosides are not detected in unprocessed honey, which means that low molecular ginsenosides which were not present in the raw 5-year-old ginseng were produced by the method according to the present invention It means that the honey prepared according to the embodiment of the present invention contains ginsenoside having a high absorption rate in the body.

Experimental Example 2 Sensory evaluation of honey containing low-molecular ginsenoside components

Sensory tests were conducted on ten honeys and commercial red ginseng beverages 1 to 4 prepared according to the examples of the present invention. The items were divided into aroma, taste, aftertaste, color, and overall taste, and the taste was divided into sour, sweet and bitter taste. , 4: good, 3: normal, 2: poor, 1: very poor, 5: very strong, 4: strong, 3: moderate, 2: weak, 1: very weak in taste) . The analysis results are shown in Table 2 below.

incense flavor cove color Overall likelihood Sour taste sweetness A bitter taste Example 3 2 4 3 3 4 4 Commercial red ginseng beverage 1
(Today's Hongseo Jung, Seoul Pharmacists' Credit Union) 4 2 3 3 3 4 3 Commercial red ginseng beverage 2
(Red ginseng, cheonggwan) 2 4 2 4 2 2 2 Commercial red ginseng beverage 3
(Fermented red ginseng extract, Guangdong Pharmaceutical) 2 4 2 3 2 3 2 Commercial red ginseng drinks 4
(Chinenberg Berry root, CJ Cheiljedang) 2 4 One 3 One One One

According to Table 2, the honey produced according to the examples was superior to the commercially available red ginseng beverages 1 to 4 in sweetness, aesthetic taste, color and overall acceptability, and was particularly excellent in sweet taste and overall taste.

Experimental Example 3. Solubility test of honey containing low-molecular ginsenoside components

The solubility of honey prepared according to the example of the present invention in water and milk was examined. The solubility test was performed by inserting 100 g of water and 10 g of honey in a water bath at 4 ° C to 6 ° C, stirring the solution, and confirming the degree of dissolution in each solvent. At this time, when they were mixed with water and when they were mixed with milk, they were stirred 10 times and 15 times, respectively. The test results are shown in Fig.

As a control, raw honey was used before processing according to the examples of the present invention.

According to Fig. 2, it can be seen that the honey produced according to the example is uniformly mixed with the cold water and the milk after stirring a small number of the honey, compared with the raw honey.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents. There 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 (10)

Washing ginseng;
Removing the epidermis of the ginseng;
Mixing the damaged ginseng and honey in a weight ratio of 1: 1 to 1: 5 to form a first mixture;
Boiling the first mixture for 4 hours to 8 hours;
Cooling the superfused first mixture to 75 占 폚 to 80 占 폚 in a sealed state;
Separating the cooled first mixture into honey and ginseng;
Cooling the separated ginseng to 0 ° C to 6 ° C, cooling the separated honey to room temperature, cooling each for 10 hours to 24 hours;
Mixing the cooled ginseng and honey to form a second mixture;
Aging the second mixture at 0 ° C to 6 ° C for at least 12 hours;
Separating the low-temperature aged second mixture into ginseng and honey; And
Aging the honey separated from the second mixture at 0 ° C to 6 ° C for at least 12 hours;
, ≪ / RTI &
Wherein the step of warming the first mixture and cooling the first mixture to be superfused are repeated one or more times,
The present invention relates to a honey composition comprising honey having a low molecular weight ginsenoside component containing at least one of Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R], F2 and Compound K and having increased solubility in water or milk ≪ / RTI > delete delete delete delete delete delete delete delete At least one of the low molecular weight ginsenoside components selected from Rh1 [S], Rh1 [R], Rg2 [R], Rg3 [R], F2 and Compound K, / g of honey, and wherein the sugar content is reduced to 50% to 80% and the solubility in water or milk is increased compared to the honey before the preparation of paragraph 1.

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