KR101878430B1 - Process for preparing fermented-red ginseng using aspergillus spp. koji mold - Google Patents

Abstract

The present invention relates to a method for producing fermented red ginseng using Aspergillus genus, and more particularly, it relates to a method for producing fermented red ginseng by inoculating aspergillus species into red ginseng, And fermented red ginseng with reduced specific flavor of red ginseng can be produced. Further, the red ginseng fermented product produced by the production method of the present invention can be used to produce red ginseng beverages which are prevented from clouding and improved in precipitation stability.

Description

TECHNICAL FIELD [0001] The present invention relates to a process for preparing fermented red ginseng from Aspergillus sp. KOJI MOLD}

The present invention relates to a process for producing fermented red ginseng using Aspergillus genus, and fermented red ginseng produced thereby.

Red ginseng is a kind of herbal medicine produced through special cooking, drying and processing process from ginseng. Due to the changes in the composition due to the heat treatment, ginsenosides (Rb1, Rb2, Rc, Rd, Rg1, Re, etc.) and antioxidative active substances are contained in a larger amount than ginseng and white ginseng in the red ginseng and a unique ginsenoside . The above-mentioned various types of ginsenosides may be used for the treatment of various diseases such as nourishment, improvement of central nervous system symptoms, improvement of learning function, improvement of memory, enhancement of biocompatibility, maintenance of homeostasis of blood, hypoglycemic function, It is known that there are various pharmacological effects such as enhancement of cardiac function, lowering of blood cholesterol content, blood pressure control, and anti-cancer effect. In particular, the ginsenoside Rd contains a trace amount of red ginseng in comparison with other components, but it has excellent effects such as anti-obesity, anti-aging and fatigue recovery. Ginsenoside Rg1 is effective for improving immunity, preventing cold, relieving hangover, Is said to be superior.

Accordingly, various products including ginsenoside, an active ingredient specific to red ginseng, are processed and sold in various forms such as, for example, concentrated, powdered, capsules, liquid formulations, beverages and the like. Among them, liquid formulations and beverages have a high preference for consumers because they are easy to take and fast to absorb. However, the above-mentioned liquid formulations, beverages and the like have disadvantages in that appearance and quality of the product are deteriorated due to the occurrence of turbidity or precipitation as the time increases during storage and distribution.

Furthermore, in the production of red ginseng products, fermentation, enzyme treatment and the like may be further carried out in order to increase the effective ingredient and convenience of taking it.

Korean Patent No. 10-1093062, for example, discloses a method for producing red ginseng fermented product using Bacillus spp . However, the patent does not disclose at all the content of active ingredient, in particular ginsenoside, of the fermented product produced through solid and liquid fermentation processes.

As another example, Korean Patent Laid-Open Publication No. 10-2015-0050726 discloses a fermented red ginseng concentrate composition containing red ginseng extract and a method for producing the same, which discloses a method of fermenting red ginseng extract by inoculating Lactobacillus plantarum .

However, the conventional methods are not satisfactory for increasing the turbidity or suppressing the formation of the precipitate when commercialized as a liquid preparation because the non-polarity is increased by removing sugar through the fermentation process as the active ingredient of red ginseng .

Accordingly, the present invention provides a fermented red ginseng which not only contains a high content of a particular useful ginsenoside in the preparation of fermented red ginseng, but also can improve the turbidity and precipitation stability of the extract prepared therefrom, Thereby completing the invention.

Korean Patent No. 10-1093062 Korean Patent Publication No. 10-2015-0050726

Accordingly, an object of the present invention is to provide a process for producing fermented red ginseng comprising a high content of useful ginsenoside.

Further, another object of the present invention is to provide a red ginseng fermented product improved in turbidity and precipitation stability and a beverage containing the same.

In order to achieve the above object, the present invention provides a method for producing fermented red ginseng comprising fermenting red ginseng by inoculation with Aspergillus spp .

To achieve the above other objects, the present invention provides a red ginseng fermented product produced by the above production method.

According to another aspect of the present invention, there is provided a beverage comprising the red ginseng fermented product.

The fermented red ginseng containing the specific ginsenoside in a high content but having reduced flavor peculiar to red ginseng can be prepared using the fermented red ginseng production method of the present invention. Furthermore, the red ginseng fermented product manufactured by the above-described method can be used to produce red ginseng beverages which are prevented from clouding and improved in precipitation stability.

FIG. 1 is a graph showing changes in turbidity with time of the fermented red ginseng and non-fermented red ginseng extract prepared in Example 2 at 60.degree.

Hereinafter, the present invention will be described in detail.

The present invention is Aspergillus the ginseng's in (Aspergillus spp . ) Fermented by inoculating inoculated germ cells.

The Aspergillus genus Aspergillus is Aspergillus Kawachi (Aspergillus kawachii , Aspergillus oryzae), Aspergillus niger (Aspergillus niger), Usami Aspergillus (Aspergillus usamii), Aspergillus Shiro Usami (Aspergillus shirousamii , Aspergillus awamori , and the like, and in detail can be Aspergillus oryzae, Aspergillus oryzae, Aspergillus niger or the like, more specifically Aspergillus oryzae.

The fermentation may be a solid fermentation. Specifically, in the solid fermentation, water is added in an amount of 0.05 to 2 ml, more specifically 0.1 to 1 ml, more specifically 0.1 to 0.5 ml, per 1 g of solid content to a sterilized red ginseng solid (for example, red ginseng powder) Followed by fermentation at 25 占 폚 to 40 占 폚 for 1 day to 20 days, more specifically 3 days to 20 days. The inoculum amount of the germs may be 0.01 to 1.0 wt%, more preferably 0.05 to 0.5 wt%, more specifically 0.05 to 0.3 wt%, and still more preferably about 0.1 wt%, based on the total weight of the red ginseng solid.

Further, the fermentation may be liquid fermentation. Specifically, the liquid fermentation may be carried out by inoculating the germ with the mixture of sterilized red ginseng solid (for example, red ginseng powder) in which 5 to 50 ml of water is added per 1 g of solid content, specifically 5 to 20 ml, 20 days, in detail, for 3 to 20 days. The inoculum amount of the germs may be 0.01 to 1.0 wt%, more preferably 0.05 to 0.5 wt%, more specifically 0.05 to 0.3 wt%, and still more preferably about 0.1 wt%, based on the total weight of the red ginseng solid.

Fermented red ginseng or fermented product obtained after the solid or liquid fermentation not only contains a high content of ginsenoside even at high temperature, but also does not cause turbidity. Specifically, when the fermented red ginseng or fermented product is stored at 50 to 70 ° C for inducing an enzymatic reaction, even when stored at 60 ° C, the amount of ginsenoside is increased (See Test Example 3).

Furthermore, the present invention provides a red ginseng fermented product produced by the above production method.

As described above, the content of certain useful ginsenosides such as Rg1 and Rd is increased in fermented red ginseng produced by solid or liquid fermentation after inoculation of Aspergillus species into red ginseng before fermentation. In detail, the red ginseng fermented product of the present invention may contain 3 to 20 占 퐉ole / g of ginsenoside Rd. It may also contain ginsenoside Rg1 from 1.5 to 15.0 μmole / g.

In addition, the fermented red ginseng of the present invention has an increased pH value before fermentation. Since ginsenoside is known to be more stable in an alkaline environment and less likely to cause precipitation and turbidity, fermented red ginseng solution with improved precipitation stability can be obtained by using the red ginseng extract of the present invention. In one embodiment of the present invention, the test results of the ginsenoside content of the fermented red ginseng obtained by inoculating Aspergillus kavai with solid or liquid fermentation and the storage stability (reduction in sedimentation and turbidity occurrence) of the extract containing the fermented red ginseng (See Test Examples 2 and 3).

The present invention also provides a beverage comprising the red ginseng fermented product. The red ginseng fermentation product may be prepared by solid fermentation or liquid fermentation, in detail, by solid fermentation.

The beverage of the present invention can be prepared by processing the red ginseng fermented product according to a known method in the food field. For example, the fermented red ginseng can be extracted or suspended in the above-mentioned solvent using a pharmaceutically acceptable solvent such as water, methanol, alcohol, butanol, acetone, ethanol, ethyl acetate, carbon dioxide, isopropanol, chloroform or hexane . At this time, the extract or the suspension primarily obtained from the fermented red ginseng is filtered to remove the precipitate, whereby a beverage having less sedimentation and low turbidity can be produced.

The beverage may further comprise a pharmaceutically acceptable additive. Examples of the pharmaceutically acceptable additives include sweeteners, acidifiers, vitamins, minerals, amino acids, gums or mixtures thereof. The sweetener may be glucose, sugar, oligosaccharides, fructose, or a mixture thereof. The acidulant may be citric acid, malic acid, lactic acid, tartaric acid, or a mixture thereof.

The beverage according to the present invention exhibits excellent functionality by reducing fermentation-specific flavor of red ginseng, suppressing turbidity and precipitation.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are intended to be illustrative of the present invention, but the present invention is not limited thereto.

[ Example ]

Example  1: due to liquid fermentation Fermented red ginseng  Produce

2 g of red ginseng powder (Korean red ginseng powder, Korean ginseng broth) and 20 ml of reverse osmotic water were mixed and sterilized at 121 ° C for 15 minutes. The sterilized mixture was cooled to room temperature, and then Aspergillus ( Aspergillus) kawachii strain (HIGUCHI MATSUNOSUKE SHOTEN) was inoculated 0.1% by weight based on the total weight of the red ginseng powder. After incubation at 37 ° C for 13 days with shaking at a speed of 150 rpm, fermented red ginseng was prepared by treating the enzyme at 60 ° C for 3 hours for reaction of the enzyme secreted from the germ line.

Example  2: by liquid fermentation Fermented red ginseng  Produce

Aspergillus kawachii ) aspergillus ( Aspergillus oryzae strain (HIGUCHI MATSUNOSUKE SHOTEN) was used in an amount of 0.1 wt% based on the total weight of the red ginseng powder, to thereby produce fermented red ginseng.

Example  3: by liquid fermentation Fermented red ginseng  Produce

Aspergillus except that 0.1% by weight of Aspergillus niger strain (HIGUCHI MATSUNOSUKE SHOTEN) was used instead of the kawachii strain in terms of the total weight of the red ginseng powder. Red ginseng was prepared.

Example  4: by solid fermentation Fermented red ginseng  Produce

20 g of red ginseng powder (Korean red ginseng powder, Korean ginseng broth) was sterilized at 121 ° C for 15 minutes and then cooled to room temperature. The red ginseng powder was sprayed with 10 ml of sterilized water, and the Aspergillus sp. Strain (HIGUCHI MATSUNOSUKE SHOTEN) was inoculated 0.1% by weight based on the total weight of the red ginseng powder. Thereafter, solid red ginseng was prepared by culturing at 37 DEG C and 99% relative humidity (RH) for 13 days. Then, 100 ml of sterilized water was added and reacted at 60 ° C for 3 hours to prepare solid fermented red ginseng extract.

 [ Test Example ]

Test Example  One : Aspergillus Kawachi  The strain was inoculated and fermented Fermented red ginseng Gin Senocide  Content measurement

An extract of fermented red ginseng was prepared to measure the ginsenoside content of fermented red ginseng samples prepared in Example 1.

Specifically, each of the fermented red ginseng samples prepared in Examples 1 to 3 was subjected to hot water extraction at 90 ° C for 10 minutes, followed by centrifugation at 4500 rpm for 15 minutes, and 14 ml of the supernatant was separated to separate polar ginsenosides. After removing the supernatant, 14 ml of 100% methanol was added to the remaining 6 ml of the sample to prepare a final 70% methanol extract. The extract was extracted at room temperature for 24 hours and centrifuged at 4500 rpm for 15 minutes to obtain 14 ml of supernatant (nonpolar ginsenoside) . Each of the supernatants was stored overnight at 37 < 0 > C. Each supernatant was centrifuged at 4500 rpm for 15 minutes, and the obtained supernatant was filtered with a 1 μm membrane filter to prepare Extractants 1 and 2. The extracts 1 and 2 were analyzed in the following test examples, respectively, and the data were summed and compared with the control group in which the same procedure was repeated without inoculating the Aspergillus oryzae strains.

The content of ginsenoside in the fermented red ginseng extract and the control group was measured by UPLC (Ultra Performance (Pressure) Liquid Chromatography) method under the following conditions.

- Appliance: Acquity UPLC (Waters)

Column: Cortecs UPLC C18 + Column (1.6 [mu] m, 2.1x 50mm, Waters)

- Detector: Using PDA detector (203nm)

- mobile phase: water, acetonitrile (using the concentration gradient shown in Table 1 below)

- Sample injection amount 5 μl, analysis temperature 30 ° C, Runtime 15 minutes

Time (minutes) Flow rate (mL / min) water(%) Acetonitrile (%) Curve 0 (initial) 0.7 82 18 6 0.5 0.7 82 18 6 3 0.7 81.4 18.6 6 10 0.7 57 43 6 10.5 0.7 57 43 6 12.5 0.7 38 62 6 13 0.7 20 80 6 13.5 0.7 20 80 6 15 0.7 82 18 One

The results are shown in Table 2 below.

Gin Senocide Content (μmole / g) Control group Example 1
( A. kawachii ) Example 2
( A. oryzae ) Example 3
( A.niger ) Rg1 6.24 2.07 1.92 1.19 Re 2.57 0.13 0.30 1.15 Rb1 3.10 1.28 0.06 0.11 Rc 1.06 0.21 0.29 0.56 Rb2 1.19 0.72 1.22 1.50 Rd 3.41 11.20 9.50 9.03 C-0 0.00 0.00 0.00 0.00 C-F2 0.00 0.19 0.11 0.08 Rg3 (S) 1.01 2.50 1.91 1.78 Rg3 (R) 0.54 1.64 1.45 1.33 C-Y 0.00 0.00 0.00 0.00 C-K 0.00 0.17 0.00 0.00 Rh2 (S) 0.00 0.00 0.00 0.00 Rh2 (R) 0.601 0.00 0.00 0.00 Sum 19.73 20.12 16.75 16.73

The extracts of fermented red ginseng prepared using the Aspergillus oryzae, Aspergillus oryzae and Aspergillus niger strains showed higher values of Rd, C-F2 and Rg3 (S) than those of the control group, , Rg3 (R), and the like. In particular, the Rd content of Examples 1 to 3 was increased by about 3.3 times, 2.8 times, and 2.7 times as compared with the control.

Test Example  2: by liquid and solid fermentation Fermented red ginseng Gin Senocide  Content measurement

The content of ginsenoside according to the elapsed time (number of days of fermentation) was measured using the fermented red ginseng samples obtained in Examples 1 and 4 with different fermentation times. The extracts were prepared from each of the fermented red ginseng samples in the same manner as in Test Example 1 and their ginsenoside contents were measured and the results are shown in Tables 3 and 4.

Table 3 below shows the results of measuring the content of ginsenosides according to the fermentation periods of 0 day, 6 days, 13 days and 20 days for the fermented liquid red ginseng prepared in Example 1. [

Gin Senocide
(μmole / g) Liquid fermentation period 0 day (control group) 6 days 13th 20 days Rg1 1.37 2.40 1.59 1.54 Re 1.00 0.20 0.68 0.00 Rb1 3.31 0.00 0.00 0.00 Rc 0.98 0.32 0.31 0.28 Rb2 0.87 0.86 0.97 1.04 Rd 0.38 5.39 6.23 5.83 C-0 0.00 0.01 0.03 0.04 C-F2 0.00 0.20 0.19 0.15 Rg3 (S) 1.40 1.40 1.69 1.86 Rg3 (R) 0.90 0.98 1.08 1.21 C-Y 0.00 0.00 0.00 0.00 C-K 0.00 0.08 0.25 0.34 Rh2 (S) 0.07 0.07 0.07 0.04 Rh2 (R) 0.12 0.00 0.00 0.00 Sum 10.41 11.91 13.10 12.32

As shown in Table 3, Rd content in liquid fermented red ginseng increased to about 14 to 16 times and Rg1 content increased about 1.1 to 1.8 times as time passed. The total content of ginsenoside was 11.91, 13.10 and 12.32 μmole / g in fermented red ginseng on days 6, 13 and 20, respectively, which was about 11 to 26% higher than that of the control group of 10.41 μmole / g.

Table 4 below shows the results of measuring the content of ginsenosides according to the fermentation periods of 0 day, 3 days, 6 days and 13 days for the solid fermented red ginseng prepared in Example 4.

Gin Senocide
(μmole / g) Solid fermentation period 0 day (control group) 3 days 6 days 13th Rg1 5.61 3.40 6.79 13.49 Re 5.90 3.32 6.53 0.31 Rg2 (S) 0.46 1.22 0.57 0.00 Rg2 (R) 0.00 0.19 0.00 0.00 Rb1 5.81 0.12 0.11 0.14 Rc 1.95 0.43 0.38 0.00 Rb2 1.63 1.30 1.71 2.00 Rd 2.00 8.83 12.68 14.62 C-0 0.00 0.00 0.00 0.01 C-F2 0.00 0.00 0.00 0.11 Rg3 (S) 0.14 0.86 0.13 0.17 Rg3 (R) 0.05 0.54 0.05 0.05 C-Y 0.00 0.00 0.00 0.00 C-K 0.00 0.00 0.09 0.45 Rh2 (S) 0.00 0.02 0.00 0.04 Rh2 (R) 0.00 0.00 0.00 0.00 Sum 23.56 20.24 29.03 31.39

As shown in Table 4, the content of Rg1 from solid fermented red ginseng samples increased from 6 days in the fermentation period, and 13.49 μmol / g was detected in the fermentation period 13 days. Furthermore, it was confirmed that the Rd content was significantly increased to about 4.4 to 7.3 times as compared with the control group. The total content of ginsenoside was 29.03 and 31.39 μmole / g on the 6th and 13th days of fermentation, respectively, which was about 23% and 33% higher than that of the control group of 23.56 μmole / g.

Test Example  3: Stability evaluation

Based on the results of Test Example 2, in order to evaluate the stability of solid fermented red ginseng in liquid phase, which has better ginsenoside content, turbidity, pH and ginsenoside content were measured by extracting samples by the following method.

Specifically, the solid fermented red ginseng and the non-fermented red ginseng (control group) of Example 4 were heated at 90 占 폚 for 10 minutes and centrifuged at 4500 rpm for 15 minutes. 15 ml of supernatant was obtained and diluted with 85 ml of RO. The extract was then obtained by filtration through a cartridge (Absolute 1 [mu] m filter) and sterilization at 110 [deg.] C for 90 seconds.

The obtained extracts were sampled at 2 days, 5 days, 8 days and 16 days while being stored at 60 占 폚 to measure pH, ginsenoside content and turbidity.

The results are shown in Table 5 and FIG.

Table 5 shows the content of ginsenoside over time with the initial content of the initial ginsenoside as 100% and the pH accordingly.

Days to keep
(60 DEG C) Control group
(Non-fermented red ginseng) Example 4
(Aspergillus spp. Inoculated solid fermented red ginseng) Gin Senocide pH Gin Senocide pH 0 100% 5.60 100% 6.66 8 115% 5.85 123% 6.03 16 97% 5.92 106% 5.87

As shown in Table 5, the content of ginsenoside of fermented red ginseng according to the present invention was higher than that of non-fermented red ginseng, and it was found that the ginsenoside content was steadily increased with time. Further, the pH value was about 6 higher than that of non-fermented red ginseng, and it showed almost no change even after a lapse of time, indicating that it was alkaline compared to non-fermented red ginseng. Since ginsenoside is known to be relatively stable in an alkaline environment, the solid fermented red ginseng of the present invention is considered to have a high long-term stability.

When the initial concentration of the ginsenoside was set at 100%, the final fermented red ginseng of the present invention was found to be more stable than that of the non-fermented red ginseng at the final stage of 97% and the fermented red ginseng of Example 4 at the final stage of 106% .

FIG. 1 is a graph showing the turbidity change according to the number of days stored at 60.degree.

1, the fermented red ginseng extract of Example 4 showed turbidity at low levels of 1.56 NTU, 1.47 NTU, 1.69 NTU and 1.53 NTU on days 0, 2, 8 and 16, The non-fermented red ginseng showed 14.5 NTU, 28.1 NTU, 25.2 NTU, and 11.2 NTU, showing up to about 18 times higher turbidity than the fermented red ginseng of Example 2.

As described above, the fermented red ginseng of the present invention contains senoside, which is close to alkaline, more stably and is excellent in stability in the liquid phase. In addition, it exhibits low turbidity and is applicable to red ginseng beverages.

Claims (13)

A method for producing fermented red ginseng comprising fermenting red ginseng by inoculating Aspergillus spp.
Wherein the Aspergillus genus is Aspergillus kawachii .
delete The method according to claim 1,
Wherein the fermentation is a solid fermentation.
The method of claim 3,
Adding 0.5 to 2 ml of water per 1 g of solid matter to the solid red germ-sterilized solid fermentation broth, inoculating the obtained mixture with the germ bacteria, and then fermenting the mixture at 25 to 40 ° C for 1 to 20 days. Way.
5. The method of claim 4,
Wherein the germ can be inoculated in an amount of 0.01 to 1.0 wt% based on the total weight of the red ginseng solid.
The method according to claim 1,
Wherein the fermentation is liquid fermentation.
The method according to claim 6,
Preparing fermented red ginseng by adding 5 to 50 ml of water per 1 g of solid content to the solid red ginseng fermented with liquid fermentation and inoculating the obtained mixture with fermented ginseng at 25 to 40 DEG C for 1 to 20 days. Way.
8. The method of claim 7,
Wherein the germ can be inoculated in an amount of 0.01 to 1.0 wt% based on the total weight of the red ginseng solid.
A red ginseng fermented product produced by the production method of any one of claims 1 and 3 to 8.
10. The method of claim 9,
Wherein the fermented red ginseng comprises 3 to 20 占 퐉ole / g of ginsenoside Rd.
11. The method of claim 10,
Wherein the fermented red ginseng comprises ginsenoside Rg1 of 1.5 to 15.0 占 퐉ole / g.
A beverage comprising the red ginseng fermented product of claim 9.
13. The method of claim 12,
Wherein said fermented red ginseng is produced by solid fermentation.

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