KR101908338B1 - Method for producing red ginseng for reducing effective component - Google Patents

Abstract

The present invention relates to a method for manufacturing red ginseng, red ginseng manufactured by the method, and processed food manufactured using the red ginseng. The method comprises the steps of: (1) preparing a medicinal herb mixture by mixing Astragalus membranaceus, Polygonatum sibiricum, Poria cocos, Acanthopanax sessiliflorum, Lycium chinense, and Ramaria formosa; (2) drying ginseng; (3) adding water and the medicinal herb mixture prepared in the step (1) to a steam-boiler cylinder, and then placing the ginseng dried in the step (2) on a tray of the steam-boiler to perform steaming; and (4) drying the steamed ginseng in the step (3).

Description

TECHNICAL FIELD The present invention relates to a method for producing red ginseng,

(1) preparing a mixture of medicinal herbs by mixing hwanggi, hwangjeong, gyeongryeong, ogapi, gugija and mulberry; (2) drying the ginseng; (3) adding water and a mixture of herbal medicines prepared in step (1) to a steam-boiling cylinder, and then raising and boiling the dry ginseng in step (2) And (4) drying the cooked ginseng obtained in the step (3). The present invention also relates to red ginseng produced by the method, and processed food produced using the red ginseng .

Panax ginseng is a perennial herbaceous plant belonging to the genus Panax, Ginseng, and its roots are called ginseng radix. The pharmacological efficacy is described in details in the Divine Materia Medica, which is the best Chinese medicinal herb in China. These ginsengs are used as medicines or traditional foods for the purpose of maintaining health from whales. In particular, Korean ginseng is a souvenir which has been widely recognized in the world and traded widely in Europe and Arab region.

Although ginseng varies depending on the cultivation environment and conditions, it usually contains about 75% of water. Therefore, when it is mined, it is difficult to preserve it for a long time and there is a possibility that it may be altered during the distribution process. Since the ginseng component is decomposed and the product value and efficacy are decreased, it is processed and sold directly after cultivation.

Ginseng is generally classified as white ginseng and red ginseng according to the processing method. White ginseng is dried as it is, that is, unprocessed ginseng, that is, ginseng, which is mined in the field, and red ginseng is steamed and dried. And changes in the chemical structure. Especially, the saponin components such as ginsenosides Rg2, Rg3, Rhl, and Rh2 which are unique components of ginseng, which is not present in ginseng, are newly generated by the heat generated in the process of manufacturing red ginseng. It is known that there is growth inhibitory action, hypotensive action, brain nerve cell protection and learning ability improving action, antithrombotic action, and antioxidant effect, and therefore it is expected that the excellent pharmacological efficacy of only red ginseng can be expected.

In the case of general red ginseng manufacturing process, the ginseng is washed in a state in which the root roots of the ginseng have been removed, and then it is put into a steamer and steamed at 94 ° C to 100 ° C and dried. According to this conventional method, there is a problem in that the effective ingredient of ginseng is lost in the steam discharged at the time of ginseng, and the active ingredient is lost in the drying process at a high temperature.

Korean Patent No. 1348974 discloses a method for preparing new red ginseng through high-temperature high-pressure treatment and reduced-pressure drying, and Korean Patent No. 1686196 discloses a method for preparing ginsenoside-enhanced red ginseng. However, This method is different from the method of manufacturing red ginseng with reduced active ingredient loss.

Disclosure of the Invention The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing red ginseng having a high ginsenoside content and high extraction efficiency, while minimizing the loss of active ingredient And the like.

In order to solve the above problems, the present invention provides a method for preparing a medicinal herb composition comprising the steps of: (1) preparing a medicinal herb mixture by mixing hwanggi, hwangjeong, gyeongryeong, (2) drying the ginseng; (3) adding water and a mixture of herbal medicines prepared in step (1) to a steam-boiling cylinder, and then raising and boiling the dry ginseng in step (2) And (4) drying the cooked ginseng in the step (3). The present invention also provides a method for preparing red ginseng.

In addition, the present invention provides red ginseng produced by the above method.

The present invention also provides a processed food prepared using the red ginseng.

In the process of preparing red ginseng according to the present invention, it is possible to prevent elution of the active ingredient into the boiled liquor during the boiling, while the produced red gins have a reduced bitter taste and an increased mild taste, as well as an improved ginsenoside content, Since the extraction efficiency is high and the manufacturing period can be completed within two days, it is possible to provide red ginseng having high industrial competitiveness in the health food market.

In order to achieve the object of the present invention,

(1) preparing a mixture of herbal medicines by mixing hwanggi, hwangjeong, gyeongryeong, ogapi, gugija and mulberry;

(2) drying the ginseng;

(3) adding water and a mixture of herbal medicines prepared in step (1) to a steam-boiling cylinder, and then raising and boiling the dry ginseng in step (2) And

(4) drying the cooked ginseng in the step (3). The present invention also provides a method for preparing red ginseng.

In the method for producing red ginseng according to the present invention, the herbal medicines mixture in step (1) is preferably selected from the group consisting of 25 to 35% by weight of sulfur, 18 to 22% by weight of Hwangjung, 18 to 22% By weight based on the total weight of the herbal mixture, 18 to 22% by weight, 4 to 6% by weight of corn gluten and 4 to 6% by weight of corn mushroom, more preferably 30% 20% by weight, 20% by weight of an orgasma, 5% by weight of a mushroom and 5% by weight of a mushroom. By mixing ginseng with the mixture of herbal medicines prepared at the above materials and mixing ratios, it is possible to prevent the elution of the active ingredient of ginseng in the course of the steaming and to further enhance the ginsenoside content in ginseng, And the red ginseng having a high degree of preference.

In the method for manufacturing red ginseng according to the present invention, the drying in step (2) may preferably be performed at a temperature of 45 to 55 ° C for 50 to 70 minutes, more preferably at 50 ° C for 60 minutes Lt; / RTI > In order to prevent the ginseng from popping after the steaming, the ginseng can be dried under the same conditions as above. When drying is performed at a temperature lower than the above-mentioned temperature, the drying time takes a long time, and when it is dried at a temperature higher than the above-mentioned temperature, the active ingredient of the ginseng may be deteriorated.

In the method for producing red ginseng according to the present invention, the step (3) is preferably a step of mixing the water and the herbal medicines mixture prepared in the step (1) at a ratio of 9 to 15: 0.8 to 1.2 (v: w) After the addition, dried ginseng of step (2) may be added to the sesame seeds of the ginseng, and the ginseng may be matured at 90 to 100 ° C for 1 to 3 hours. More preferably, The prepared medicinal herb mixture is added at a ratio of 12: 1 (v: w), dried ginseng of the step (2) may be added to the sesame paste, and the mixture may be stirred at 99 to 100 ° C for 2 hours. It was possible to prepare the red ginseng by increasing the ginsenoside content by increasing the efficiency of the ripening of the ginseng by the above conditions. However, when the ripening condition was out of the above range, the ginsenoside content and the degree of preference decreased, It is not preferable since the ginsenoside component is eluted.

In addition, in the method for manufacturing red ginseng according to the present invention, the step (4) is preferably a method in which ginseng is firstly dried at 65 to 75 ° C for 20 to 28 hours, (v / w). More preferably, the cooked ginseng is firstly dried at 70 DEG C for 24 hours, and then dried at 55 DEG C for 2 hours to have a water content of 15% (v / w) Tea can be dried. Drying in two steps under the above conditions resulted in a reduction in the bitter taste of red ginseng, an increase in soft taste, and a good quality red ginseng.

The method for producing red ginseng of the present invention, more specifically,

(1) The medicinal herb composition according to the present invention is characterized in that it contains 25 to 35% by weight of sulfur, 18 to 22% by weight of Hwangjung, 18 to 22% by weight of ginseng, 18 to 22% Preparing a mixture of herbal medicines;

(2) drying the ginseng at 45 to 55 DEG C for 50 to 70 minutes;

(3) The mixture of water and the herbal medicines prepared in the above step (1) is added in a ratio of 9: 15: 0.8-1.2 (v: w) And boiling at 90 to 100 ° C for 1 to 3 hours; And

(4) The steamed ginseng of step (3) is firstly dried at 65 to 75 ° C for 20 to 28 hours, and then dried at 50 to 60 ° C for 2 to 18 hours to have a moisture content of 12 to 18% , ≪ / RTI >

More specifically,

(1) preparing a medicinal herb mixture based on the total weight of the medicinal herb mixture by mixing 30% by weight of sulfur, 20% by weight of Hwanggeol, 20% by weight of ginseng, 20% by weight of ginseng, 5% by weight of gugija and 5%

(2) drying the ginseng at 50 DEG C for 60 minutes;

(3) A mixture of water and the herbal medicines prepared in the above step (1) is added to the booster cocks at a ratio of 12: 1 (v: w), then dried ginseng of step (2) 100 < 0 > C for 2 hours; And

(4) The step of drying the steamed ginseng in step (3) at 70 ° C for 24 hours and secondary drying at 55 ° C to a moisture content of 15% (v / w).

The present invention also provides red ginseng produced by the above method.

The present invention also provides red ginseng processed food produced using the red ginseng. There is no particular limitation on the kind of the processed food. The processed foods include dairy products including red ginseng slices, red ginseng, health functional foods, powder, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen and other noodles, gums, rice cakes, , Beverages, tea, drinks, alcoholic beverages, and vitamin complexes, all of which include processed foods in a conventional sense.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  1. Red ginseng manufacturing

(1) A medicinal herb mixture was prepared by mixing 30% by weight of Hwanggi, 20% by weight of Hwanggeol, 20% by weight of Gonghyeong, 20% by weight of Ogai, 5% by weight of Gugija and 5%

(2) 750 g of 4-year-old ginseng (ginseng) was dried at 50 ° C for 60 minutes.

(3) Add water and a mixture of herbal medicines prepared in step (1) at a ratio of 12: 1 (v: w) to the booster bag. Then, dry ginseng of step (2) Covered and then boiled at 99 to 100 ° C for 2 hours.

(4) The steamed ginseng in step (3) was first dried at 70 ° C for 24 hours and then subjected to secondary drying (within 1 hour) at 55 ° C to have a water content of 15% (v / w).

Medicinal herb mixture materials and compounding ratio (%) Kinds Production Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hwanggi 30 20 40 20 40 Hwangje 20 10 20 30 10 Boryeong 20 10 - 10 30 Ogaki 20 10 20 30 10 Gugija 5 5 - 2 8 Mushroom 5 5 20 8 2 licorice - 10 - - - Jujube - 5 - - - Sookmyung - 10 - - - Changwon - 5 - - - Sewage - 10 - - -

Comparative Example  1. Red ginseng manufacturing

(1) 750 g of 4-year-old ginseng (ginseng) was dried at 50 ° C for 60 minutes.

(2) Water was added to the booster bag, the dried ginseng of the above step (1) was put on a sesame pot, covered with a lid, and then stirred at 99 to 100 ° C for 2 hours.

(3) The steamed ginseng of step (2) was first dried at 70 ° C for 24 hours, and then dried at 55 ° C to a moisture content of 15% (v / w).

Comparative Example  2 to 5: red ginseng manufacturing

The red ginsengs of Comparative Examples 2 to 5 were prepared using the mixture of the herbal medicines prepared by mixing the ingredients and mixing ratios shown in Table 1 in the preparation of the red ginseng by the method of Preparation Example 1 above.

Comparative Example  6. Red ginseng manufacturing

(1) A medicinal herb mixture was prepared by mixing 30% by weight of Hwanggi, 20% by weight of Hwanggeol, 20% by weight of Gonghyeong, 20% by weight of Ogai, 5% by weight of Gugija and 5%

(2) 750 g of 4-year-old ginseng (ginseng) was dried at 70 ° C for 30 minutes.

(3) Add water and a mixture of herbal medicines prepared in the above step (1) in a ratio of 9: 1 (v: w) to the sesame pot, add the dry ginseng of step (2) Covered and then mixed at 99 ~ 100 ° C for 5 hours.

(4) The steamed ginseng of step (3) was first dried at 50 ° C for 36 hours and then dried at 70 ° C to a moisture content of 15% (v / w).

One. Gin Senocide  Content measurement

The content of ginsenoside was analyzed by HPLC (High Performance Liquid Chromatography) equipped with UVD (Ultra Visible Detector). The analysis conditions are shown in Table 2 below.

Ginsenoside content (mg / g) = S x (a x b) / sample amount (g)

S: concentration of individual ginsenosides (mg / ml) in the test solution

a: total amount of test solution (ml)

b: Dilution factor

Ginsenoside analysis conditions equipment GILSON system Detector UV detector (203 nm) column Frontosil 120-5-C18-ace-EPS
(4.6 mm x 250 mm, 5.0 m) Column temperature 40 ℃ Mobile phase Acetonitrile: D.W. (gradient) Flow rate 1.2 ml / min Injection capacity 20 μl

Example  1. Red ginseng Gin Senocide  content

The results of comparing the ginsenoside content of red ginseng in Production Example 1 and Comparative Example are shown in Tables 3 and 4 below. Currently, the Ministry of Health, Labor and Welfare (KFDA) prescribes that red ginseng's efficacy can be shown only for products with a sum of ginsenoside Rb1 + Rg1 + Rg3 of 2.4 ~ 80 mg. Compared with the comparative examples, the red ginseng of Preparation Example 1 showed the highest content of Rb1 + Rg1 + Rg3, and the red ginseng of Comparative Example 2 had the lowest content of Rb1, Rg1 and Rg3 . Rg1 is effective for anti-aging, anti-obesity, anti-inflammation, liver protection, etc. Rg1 is effective for immune function, fatigue recovery, anti-stress, prevention of hyperlipemia and improvement of memory and learning function. Rg3 has excellent anti- Prevention, and blood circulation.

Content of ginsenosides Rb1 + Rg1 + Rg3 in red ginseng Type of red ginseng Content of Rb1 + Rg1 + Rg3 (mg / g) Comparative Example 1 13.56 Comparative Example 2 12.50 Comparative Example 3 14.28 Comparative Example 4 14.30 Comparative Example 5 14.58 Comparative Example 6 14.98 Production Example 1 18.37

The results of comparing the ginsenoside contents of 15 species (Rg1, Re, Rf, Rb1, Rg2, Rc, Rb2, Rb3, Rd, F2, Rg3, Rk1, Rg5, CK and Rh2) The red ginseng of Preparation Example 1 exhibited the highest ginsenoside content, preparing a mixture of herbal medicines under the conditions of Preparation Example 1, preparing the red ginseng by boiling the ginseng using the mixture of the herbal medicines prepared above, The side content can be increased.

Content of 15 ginsenosides of red ginseng Type of red ginseng 15 kinds of ginsenosides (mg / g) Comparative Example 1 27.89 Comparative Example 2 26.58 Comparative Example 3 29.24 Comparative Example 4 30.20 Comparative Example 5 31.12 Comparative Example 6 32.87 Production Example 1 36.44

Example  2. Red ginseng extract Brix  And solids content

The red ginseng powder obtained by the method of Comparative Example and Production Example 1 was once extracted with 10 times of purified water at 85 ° C for 8 hours, and the extract was subjected to Brix and solid content by using a Brix meter and an infrared water meter Respectively. As a result, Brix and solid content were the highest in the red ginseng extract of Preparation Example 1, and the extraction efficiency of the red ginseng of Preparation Example 1 was the highest compared to the comparative examples.

Brix and solids content of red ginseng extract Type of red ginseng Brix (%) Solid content (%) Comparative Example 1 4.60 4.5 Comparative Example 2 5.62 5.4 Comparative Example 3 5.81 5.5 Comparative Example 4 5.92 5.5 Comparative Example 5 5.97 5.7 Comparative Example 6 5.90 5.6 Production Example 1 6.47 6.8

Example  3: Sensory evaluation of red ginseng extract

Each of the red ginseng powder obtained by the method of Preparation Example 1 and the red ginseng powder obtained by the method of Preparation Example 1 was extracted with 10 times of purified water for one hour at 85 ° C for 8 hours. The color, flavor, taste, and general preference were assessed as 1 point for very bad and 5 points for very good.

Sensory evaluation of red ginseng extract Type of red ginseng color incense flavor Overall likelihood Comparative Example 1 2.54 2.10 2.92 2.68 Comparative Example 2 3.12 3.20 3.54 3.32 Comparative Example 3 3.40 3.44 3.60 3.50 Comparative Example 4 3.56 3.60 3.52 3.56 Comparative Example 5 3.60 3.52 3.66 3.62 Comparative Example 6 3.84 3.72 3.70 3.72 Production Example 1 4.02 4.12 4.08 4.16

As a result, as shown in Table 6, the red ginseng extract of Preparation Example 1 showed the highest score in terms of color, flavor and taste in comparison with the red ginseng extract of Comparative Examples, and it was confirmed that the red ginseng extract was the most preferred even in the overall preference. It was judged that the red ginseng of Production Example 1 was high in color, and the bitterness was decreased and the soft flavor was increased, so that the degree of preference was higher.

Example  4. Boiled Gin Senocide  content

Generally, there is a problem in that the effective ingredient of ginseng is lost in steam or steamed liquid during the process of ginseng. Therefore, the red ginseng of Preparation Example 1 and Comparative Example 1 was mixed with ginseng and the Rb1 + Rg1 + Rg3 content of the remaining boiled liquid was compared. The results are shown in Table 7 below.

The content of Rb1 + Rg1 + Rg3 in the boiled liquid Ginseng steaming liquid type Content of Rb1 + Rg1 + Rg3 (mg / g) Comparative Example 1 0.11 Production Example 1 0.00

As a result, Rb1 + Rg1 + Rg3 was not detected in the remaining boiled liquor after the ginseng was boiled in the step (3) of Production Example 1, and the ginseng was matured under the conditions of Preparation Example 1, .

Claims (5)

(1) The medicinal herb composition according to the present invention is characterized in that it contains 25 to 35% by weight of sulfur, 18 to 22% by weight of Hwangjung, 18 to 22% by weight of ginseng, 18 to 22% Preparing a mixture of herbal medicines;
(2) drying the ginseng at 45 to 55 DEG C for 50 to 70 minutes;
(3) The mixture of water and the herbal medicines prepared in the above step (1) is added in a ratio of 9: 15: 0.8-1.2 (v: w) And boiling at 90 to 100 ° C for 1 to 3 hours to prevent the Rb1, Rg1, and Rg3 components of ginseng from eluting into the boiled solution; And
(4) The steamed ginseng of step (3) is firstly dried at 65 to 75 ° C for 20 to 28 hours, and then dried at 50 to 60 ° C for 2 to 18 hours to have a moisture content of 12 to 18% Wherein the ginsenoside content and the extraction efficiency of the red ginseng are improved. delete delete delete delete