KR101916189B1 - Ginseng product containing increased ginsenoside rg3, rg5, and rk1 and manufacturing method thereof - Google Patents

Abstract

The present invention relates to processed ginseng having an increased content of ginsenoside Rg3, Rg5 and Rk1, and a method for manufacturing the same. The method comprises: a washing step (S110) of washing ginseng; a high-temperature dry heat-treatment step (S120) of heat-treating the ginseng at high temperature; a primary drying step (S130) of drying the high-temperature heat-treated ginseng; a primary repetition step (S140) in which the high-temperature dry heat-treatment step (S120) and the primary drying step (S130) are repeated for 1-25 times; an aging step (S150) of aging the ginseng after the primary repetition step; a secondary drying step (S160) of drying the aged ginseng; a secondary repetition step (S170) in which the aging step (S150) and the secondary drying step (S160) are repeated for 1-10 times; and a tertiary drying step (S180) of drying the ginseng after the secondary repetition step.

Description

TECHNICAL FIELD [0001] The present invention relates to processed ginseng having increased contents of ginsenosides Rg3, Rg5 and Rk1, and a method for producing the processed ginseng. [0002]

The present invention relates to processed ginseng having an increased content of ginsenosides Rg3, Rg5 and Rk1, and a process for producing the same.

Ginseng is a herbaceous herbaceous plant belonging to the Araliaceae family, grown in deep mountains and used as a medicinal herb.

It reaches 60cm in height, has short roots and stems, stands straight or diagonally, and bellows-like roots develop underneath. At the end of the rootstock, one main stem comes out, and at its end, 3 or 4 leaves turn, with five palmate compound leaves at the end of long petiole.

According to the cultivation method of ginseng, it is divided into ginseng, ginseng, mountain ginseng, ginseng, ginseng, medicinal ginseng, western ginseng, ginseng, do.

Also, according to the processing method of ginseng, ginseng is classified into ginseng, red ginseng, taegeuk ginseng, white ginseng, black ginseng, sliced ginseng, miso ginseng, and ginseng.

In addition, ginseng has been known as a mysterious herb from ancient times, and is considered to be the best medicinal medicine in oriental pharmacy. It is recorded in medicinal pharmacology that it has a strong vigor, a strong lung, a good spleen and a comfortable heart. have.

Ginseng is used as a medicinal herb to enhance the health of the liver, heart, lungs, kidneys, and spleen. The ginseng stabilizes the spirit, eliminates the soldiers entering the five-ginseng, brightens the eyes , It is stated that the body is lighter and longevity when taken for a long time.

These effects are scientifically proven that ginsenosides, minerals, arginine, lipid soluble and polysaccharide components have pharmacological effects such as strengthening immunity, restoring fatigue, preventing aging, improving skin, symptom and constipation have.

In particular, ginsenoside is a kind of glycoside compound, which is a kind of glycoside, and has been attracting attention as a physiologically active substance due to the effects of anticancer, antioxidation and cholesterol lowering.

Also, ginsenosides exist in various forms such as Rg1, Rg2, Rg3, Rb1 and Rb2 depending on the structure, and they have different effects.

Among them, ginsenoside Rg3 enhances blood circulation by expanding blood vessels by releasing nitric oxide (Nitric Oxide, NO), which is a neurotransmitter of pain transmission, resulting in reduction of tromospheric A ₂ (TXA ₂ ) .

In addition, ginsenoside Rg3 inhibits the influx of calcium ion concentration (Ca ²⁺ ) due to the increase of cyclic guanosine monophosphate (cGMP) in smooth muscle cells, and has antihypertensive effect, inhibition of anticancer drug resistance, , Memory impairment, immunity, vascular relaxation, and brain protection.

Another component, ginsenoside Rg5, has effects such as antioxidant, anti-cancer, anti-allergy, anti-inflammatory activity, platelet aggregation inhibition, memory improvement, neuronal cell protection, dementia prevention and antidiabetic effect, Regeneration and anti-aging activity, memory improvement, nerve cell protection, dementia prevention, anti-diabetic effect and antioxidant.

Various studies such as increasing specific components of ginseng or creating new ones have been conducted.

As a prior art to be a background technique of the present invention, there have been disclosed Korean Patent Registration No. 10-1117072 (hereinafter referred to as Prior Art 1), Korean Patent Publication No. 10-2013-0062628 (hereinafter referred to as Prior Art 2) 10-1150966 (hereinafter referred to as Prior Art 3) and Korean Patent Laid-Open Publication No. 10-2013-0049649 (hereinafter referred to as Prior Art 4).

Prior Art 1 discloses a method for producing red ginseng and / or black ginseng which increases the content of ginsenosides Rg3, Rg5, and Rk1 by irradiating ginseng with radish to prepare processed ginseng having increased ginsenoside content by using irradiation .

Prior Art 1 The invention is to produce red ginseng and black ginseng by irradiating the radiation at a dose rate of 10 to 100 kGy per hour. However, the criterion for investigating ginseng for radioactivity in food and food additives provided by the Korea Food and Drug Administration is less than 7 kGy And can not be consumed as food.

Prior Art 2 relates to a method for producing fermented red ginseng having increased contents of ginsenosides Rg3, Rg5 and Rk1 by inoculating Lactobacillus fermentum JS strain to red ginseng extract.

Prior Art 2 The invention corresponds to a biological conversion among the processing methods of producing red ginseng. Among them, the method in which the content of ginsenoside is increased by microorganisms is used. However, according to the amount of microorganisms inoculated into red ginseng, .

In addition, when red ginseng is processed using microorganisms, productivity is low and microorganisms have various enzymes, which limits the production of specific ginsenosides.

Prior Art 3 relates to a manufacturing method for increasing the content of ginsenosides Rg5, Rk1, Rg3, and F2 by increasing the content of ginsenoside by mixing and expanding red ginseng and rice.

Prior Art 3 The invention corresponds to a physical conversion and is a method of suddenly lowering the pressure to normal pressure in a state of high temperature and high pressure to remove water in ginseng to produce hard type red ginseng which is difficult to be ingested by the user and processed into powder and extract It should be ingested.

Prior Art 4 relates to a method for producing porous red ginseng using a high vacuum method and a method for putting ginseng roasted with red ginseng in the vacuum dryer.

Prior Art Document 4 The invention uses a method of supplying hot water or steaming ginseng in a humid environment by supplying hot water in the steam step, and thus the effective ingredient is lost through moisture release phenomenon, and it is difficult to improve only specific ingredients.

<Prior Art Literature>

(Prior Art 1) Korean Patent Registration No. 10-1117072

(Prior Art 2) Korean Patent Publication No. 10-2013-0062628

(Prior Art 3) Korean Patent Registration No. 10-1150966

(Prior Art 4) Korean Patent Laid-Open Publication No. 10-2013-0049649

Disclosure of the Invention The present invention has been made to solve the problems of the prior art described above, and it is an object of the present invention to provide a method for producing ginsenoside Rg3, which contains ginsenoside Rg3 at 0.2 mg / g or more, Rg5 at 1 mg / g or more and Rk1 at 0.2 mg / It is an object of the present invention to provide black red ginseng and a method for producing the same.

In addition to the ginsenosides, the present invention also aims at mass production of specific components having high physiological activities such as lipid-soluble compounds and acidic polysaccharides.

The present invention is in the form of black ginseng, but the color is between red ginseng and black ginseng. The inside of the ginseng is moist and the surface is a little stiff so that it can be directly ingested with a twisted texture.

In addition, the present invention relates to a method for producing red ginseng, which comprises preparing red ginseng in the form of an extract, gel, tonic, powder, granule, slice, or ring to increase the content of ginsenosides Rg3, Rg5 and Rk1, Food, cosmetics, and so on.

In order to achieve the above object, the present invention provides a cleaning method comprising: A high-temperature dry heat treatment step (S120) for carrying out high temperature and dry heat treatment; A primary drying step (S130) of drying the high temperature heat treated silicate; A first iteration step (S140) in which the high-temperature dry heat treatment step (S120) and the primary drying step (S130) are repeated 1 to 25 times; An aging step (S 150) of aging the swine after the first iteration step; A secondary drying step (S160) of drying the aged hemp; A secondary repetition step (S170) in which the aging step (S150) and the secondary drying step (S160) are repeated 1 to 10 times; And a tertiary drying step (S180) of drying the hemp which has been subjected to the second iteration step, wherein the content of Rs3 is 0.2 mg / g or more, Rg5 is 1 mg / g or more, and Rk1 is 0.2 mg / .

The high-temperature dry heat treatment step (S120) is characterized by baking at 80 to 110 ° C for 5 to 25 hours.

The primary drying step (S130) is characterized by drying at 30 to 80 ° C for 0.5 to 4 hours.

The aging step (S150) is characterized by aging at 30 to 60 DEG C for 10 to 80 hours.

The secondary drying step (S160) is characterized in that it is warm-dried at 20 to 70 DEG C for 1 to 4 hours.

The third drying step (S180) is characterized in that it is cold-dried at 0 to 5 ° C for 40 to 110 hours.

In addition, the present invention provides a black red ginseng product which is produced according to the above production method.

Furthermore, the present invention relates to a product containing red ginseng produced in any one or more of roots, extracts, gels, tonic, powders, granules, slices, . &Lt; / RTI &gt;

In the present invention, the processed ginseng is described in the context of black ginseng as an object, but the present invention is not limited thereto. In the present invention, processed ginseng refers to any processed ginseng which is not related to arrest or red color even though its color or form is different .

The present invention can provide black and white ginseng having a ginsenoside Rg3 of 0.2 mg / g or more, Rg5 of 1 mg / g or more, and Rk1 of 0.2 mg / g or more, and a method of producing the same.

In addition to the ginsenosides, the present invention can mass-produce specific components with high physiological activity such as lipophilic components and acidic polysaccharides.

Furthermore, the red ginseng prepared by the production method of the present invention does not contain benzopyran and can be taken for a long time.

The black ginseng according to the present invention is in the form of black ginseng, but the color is between red ginseng and black ginseng. The inside of the ginseng is moist and the surface is a little stiff, so that it can be taken directly by a mouthwash that can be taken without water or heat treatment.

In addition, the red ginseng according to the present invention is easy to carry and can be easily taken by physical activity such as golf, tennis, mountain climbing, or anytime and anywhere.

Furthermore, the black ginseng according to the present invention can be manufactured into any one of the form of extract, gel, hot water, powder, granule, slice, and ring, And the like.

Furthermore, the red ginseng according to the present invention is characterized in that maltol having excellent anti-aging effect and ginsenosides Rg3, Rg5, Rk1 and panaxytriol, which inhibit cancer cell proliferation, There is an effect that the change of the active ingredient hardly occurs.

FIG. 1 is a flow chart schematically showing a processed ginseng and its preparation method in which the content of ginsenosides Rg3, Rg5 and Rk1 according to the present invention is increased.
2 is a device used for manufacturing processed ginseng according to the present invention.
FIG. 3 is black and red ginseng prepared by the manufacturing method according to the embodiment of the present invention.
FIG. 4 is a black and red ginseng packaged in a manufacturing method according to an embodiment of the present invention.
5 to 8 are inspection reports showing ginsenoside components of black ginseng prepared by the manufacturing method according to an embodiment of the present invention.
9 is an inspection report verifying ginsenoside components of red ginseng prepared by the conventional production method.
10 is a graph comparing the content of ginsenoside Rg3 (s) of red ginseng prepared according to the manufacturing method of the present invention and commercially available ginseng and red ginseng.
<Description of Symbols>
S110: washing step of washing the hemp;
S120: a high-temperature dry heat treatment process for carrying out a high-temperature dry heat treatment on the wood;
S130: a primary drying step of drying the hot dried heat treated cement;
S140: a primary repetition step of repeating the high-temperature dry heat treatment step (S120) and the primary drying step (S130) 1 to 25 times;
S150: an aging process for aging the swine after the first iteration;
S160: a secondary drying step of drying the aged flour;
S170: a secondary repetition step in which the aging step (S150) and the secondary drying step (S160) are repeated 1 to 10 times;
S180: a tertiary drying step for drying the wood after the second iteration step;

Hereinafter, the present invention will be described in detail with reference to examples.

The objects, features and advantages of the present invention will be easily understood by the following embodiments.

The present invention is not limited to the embodiments disclosed herein, but may be embodied in other forms. It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. , &Lt; / RTI &gt; equivalents, or alternatives.

Therefore, it should be understood that the present invention should not be limited by the following embodiments, and all transformations included in the technical idea and technical scope of the present invention are included. That is, those skilled in the art will appreciate that various modifications, additions, substitutions, substitutions, improvements, additions, substitutions, additions, substitutions, additions, substitutions, additions, It will be understood that it is also within the scope of the invention.

The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated and described in the drawings. The sizes of the elements or the relative sizes between the elements in the figures may be exaggerated somewhat for a clear understanding of the invention. Further, the shape of the elements shown in the drawings may be somewhat modified by variations in the manufacturing process or the like.

Accordingly, the embodiments disclosed herein should not be construed as limited to the shapes shown in the drawings unless specifically stated, and should be understood to include some modifications.

On the contrary, the various embodiments of the present invention can be combined with any other embodiments as long as there is no clear counterpoint. Any feature that is specifically or advantageously indicated as being advantageous may be combined with any other feature or feature that is indicated as being preferred or advantageous. That is, various aspects, features, embodiments, or implementations of the invention may be used singly or in various combinations.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting as to the scope of the claims, and all technical and scientific terms used herein have the same meanings as commonly understood in the art Has the same meaning as is generally understood by a person with. The singular expressions include plural expressions unless the context clearly dictates otherwise.

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

Although the processed ginseng in the embodiment of the present invention has been described in the context of black ginseng as an object, it is not necessarily limited thereto. Processed ginseng in the present invention may be any processed or unprocessed ginseng It refers to ginseng.

&Lt; Example 1 >

FIG. 1 is a flow chart schematically showing a processing ginseng having increased contents of ginsenosides Rg3, Rg5 and Rk1 according to the present invention, and Fig. 2 is a schematic view showing the apparatus used for manufacturing processed ginseng according to the present invention to be.

1) washing process (S110)

The ginseng can be used as a raw ginseng in the form of a can of 4 to 6 years old ginseng, preferably 5 to 6 years old, more preferably 6 years old, but is not limited thereto.

It can be harvested after 4 years of planting seeds, and in the 6th year, ginsenoside and other non-saponin-based physiologically active ingredients appear, so 4-6 years old ginseng is used.

In addition, the price of ginseng is higher than 6 years when it is cultivated for more than 6 years, and the quality of red ginseng is higher than 6 years. It can fall.

Therefore, the ginseng can be selected for 4-6 years before washing the ginseng.

The selected fresh ginseng is dirty and can be washed with washing water to remove it.

The washing water may be at least one of purified water, distilled water, sterilized water, ultrasonic electrolytic water, and ozonated water.

At this time, the method of washing the hemp can be carried out by any one of a method of washing by hand, a method of using an automatic washing machine, a method of washing with water pressure, and a method of washing with high pressure, And then washing it.

First, put fresh ginseng in washing water and wash it for 5 ~ 10 minutes, then wash it once with hands, and wash the soil on the surface of ginseng with water pressure twice and repeat the same procedure twice.

At this time, since the outer surface of the ginseng contains a large amount of saponin, it is important to wash the ginseng so that the outer surface of the ginseng is not damaged by water pressure.

After removing soil and fungus in the head part with high pressure relatively stronger than water pressure, ultrasonic washing using ozonated water can remove the harmful bacteria and fungus on the ginseng.

If the ultrasonic cleaning using ozone water is not carried out, mold and harmful bacteria can not be removed on the surface of ginseng, so that when the black ginseng according to the present invention is prepared, it is dried and hardened and has a moist texture. It is recommended to perform ultrasonic cleaning for a sufficient time (for example, 1 to 5 minutes).

Alternatively, it can be manually cleaned. This is because it is difficult to thoroughly remove foreign matter between the root roots even if fresh ginseng is washed by various cleaning methods, so that manual washing can be selectively performed.

2) a high-temperature dry heat treatment step (S120)

It is possible to carry out the high temperature dry heat treatment of the scour washed through the cleaning step (S110).

In this case, the washed hemp can be dried by heating at 80 to 110 ° C for 5 to 25 hours, preferably at 85 to 105 ° C for 8 to 23 hours, more preferably at 90 to 100 ° C for 10 to 20 hours But is not limited thereto.

Produced red ginseng containing 0.2 mg / g or more of ginsenoside Rg3, 1 mg / g or more of Rg5 and 0.2 mg / g or more of Rk1 when the washed saline was heated at 80 ° C. for less than 5 hours or at 110 ° C. for 25 hours It is difficult to do.

Also, when the washed cedar is at 85 占 폚 for less than 8 hours or at 105 占 폚 for more than 23 hours, black having a ginsenoside Rg3 of 1.7 mg / g or more, Rg5 of 2.1 mg / g or more and Rk1 of 1.8 mg / It is difficult to produce red ginseng.

Furthermore, when red washed gypsum was used at 90 ° C for less than 10 hours or at 100 ° C for 20 hours, red ginseng containing ginsenoside Rg3 of 5 mg / g or more, Rg5 of 4 mg / g or more and Rk1 of 21 mg / g or more was prepared It is difficult to do.

Furthermore, when the washed sludge is carried out at a temperature higher than 100 ° C, a trace amount of benzo-pyrene can be detected during the incomplete combustion process. When the sludge is conducted at a temperature lower than 90 ° C,

When the above conditions are followed by high temperature and dry heat treatment, the moisture content of the hemp becomes 80 to 90% by weight.

The present invention is carried out with dry heat without using the conventional wet method.

This is because, when wet ginseng is processed, the loss of active ingredient is high due to the occurrence of moisture release phenomenon. However, when dried ginseng is processed by dry heat, the surface of the ginseng is first hardened, and the loss of effective ingredient is relatively small.

When red ginseng is processed by high temperature dry heat, black red ginseng containing about 6 to 360 times more ginsenoside Rg3, Rg5 and Rk1 than conventional red ginseng or black ginseng can be produced.

3) a primary drying step (S130) for drying the hot,

The high-temperature dry heat treated sludge can be primarily dried through the high-temperature dry heat treatment step (S120).

The high temperature dry heat treated cakes can be dried at 30 to 80 ° C for 0.5 to 4 hours, preferably at 30 to 70 ° C for 0.5 to 3 hours, more preferably at 40 to 60 ° C for 0.5 to 2 hours , But is not limited thereto.

This is a process for further improving the contents of ginsenosides Rg3, Rg5 and Rk1. The process is carried out at a temperature of 100 DEG C or less at which benzopyrene is not generated, so that the surface is hardened, and the inside is made of black red ginseng .

Particularly, the temperature of the primary drying step can prevent the breakage of the three-dimensional structure due to the relatively rapid temperature difference when compared with the temperature of the high temperature dry heat treatment step.

When the primary drying is carried out under the above conditions, the water content of the primary silica particles becomes 70 to 80% by weight.

4) a first iteration step (S140) in which the high-temperature dry heat treatment step (S120) and the primary drying step (S130) are repeated 1 to 25 times;

The high temperature dry heat treatment step (S120) and the primary drying step (S130) may be repeated 1 to 25 times, preferably 5 to 20 times, more preferably 10 to 20 times, It is not limited.

When the high-temperature dry heat treatment step (S120) and the primary drying step (S130) are repeatedly performed, the content of Rg3, Rg5 and Rk1 in the senenoside with the ginsenoside structure changed by high temperature is increased.

Further, when the high temperature dry heat treatment step (S120) and the first drying step (S130) are repeated, the moisture content of the crumb becomes 40 to 55% by weight.

5) Aging process (S 150) for aging the swine after the first iteration process

The treated sludge can be aged through the first iteration step (S140).

The aged condition can be aged at 30 to 60 ° C for 10 to 80 hours, preferably at 35 to 55 ° C for 20 to 70 hours, more preferably at 40 to 50 ° C for 30 to 60 hours, But is not limited thereto.

Particularly, the temperature of the aging process does not cause a relatively rapid temperature difference when compared with the temperature of the primary drying step, so that the content of ginsenosides Rg3, Rg5 and Rk1 is further improved without destroying the three-dimensional structure.

The physiologically active ingredient may be doubled by aging the ginseng to improve the pharmacological effect.

In addition, when the above conditions are matured, the water content of the hemp becomes 30 to 45% by weight.

6) a secondary drying step (S160) for drying the aged hemp;

The aged cement can be secondarily dried through the aging step (S150).

It is dried at 20-70 ° C for 1 to 4 hours, preferably at 25-65 ° C for 1 - 3 hours, more preferably 30 - It may be dried at 60 ° C for 1 to 2 hours, but is not limited thereto.

Also in this case, when the temperature of the secondary drying process and the temperature of the aging process are compared, the quality of the raw material can be improved without causing a relatively rapid temperature difference.

In addition, if the above conditions are followed by secondary drying, the moisture content of the hemp becomes 20 to 40% by weight.

7) Second iteration step (S170) in which the aging step (S150) and the secondary drying step (S160) are repeated 1 to 10 times,

The aging step (S150) and the secondary drying step (S160) can be repeatedly performed 1 to 10 times, preferably 2 to 8 times, more preferably 3 to 5 times, but not limited thereto Do not.

When the aging step (S150) and the second drying step (S160) are repeatedly performed, the content of ginsenosides Rg3, Rg5 and Rk1 is increased by the temperature change.

Further, when the aging step (S150) and the secondary drying step (S160) are repeated, the water content of trihydrate becomes 15 to 25% by weight.

8) a third drying step (S180) for drying the wood after the second iteration step (S170)

The treated sieves through the second iteration step (S170) can be tertiary dried.

It is dried at 0 ~ 5 ° C for 40 ~ 110 hours, preferably at 0 ~ 4 ° C for 45 ~ 105 hours, more preferably at 0 ~ It may be dried at 3 DEG C for 50 to 100 hours, but is not limited thereto.

By the above conditions, the moisture content of the hemp is 10 ~ 15 wt%, and the inside is moist and the surface is made of black red ginseng which has a little stiff and twisted texture.

FIG. 3 is black and red ginseng prepared by the manufacturing method according to the embodiment of the present invention.

The red ginseng produced by the above-described production method can be produced in any one or more of an extract, a bath, a powder, a granule, a slice or a ring by a conventional method.

In addition, it can be manufactured as foods using various types of black ginseng extract, hot water, powder, granule, slice, or ring.

Furthermore, the extracts of black ginseng, tang, powder, granules, slices or rings prepared in these various forms can be used as a cosmetic raw material and can be made into cosmetics.

In particular, when black red ginseng is used as a raw material for cosmetics, the ginsenosides Rg3, Rg5 and Rk1 of black red ginseng have effects such as prevention of skin aging, whitening action and wrinkle prevention, and even when used for a long time, Can be used safely.

The content of ginsenosides Rg3, Rg5 and Rk1 in the red ginseng thus prepared was analyzed by a conventional method and the samples were classified into A, A-1, A-2, and B, respectively.

A analyzed the whole roots of the red ginseng (fuselage + root and minced ginseng), and A-1 only analyzed ginseng in the roots of black ginseng.

A-2 was prepared and analyzed in the same manner except that the number of repetitive steps was reduced in the production method of black red ginseng, and B was prepared and analyzed by the method of producing black red ginseng.

Table 1 shows the contents of ginsenosides of red ginseng prepared by the production method of the present invention. Table 2 shows the contents of ginsenosides Rg3 (s), Rg5 and Rk1 in red ginseng.

Classification (mg / g) A A-1 A-2 Rg1 - - - Rb1 0.53 1.3 0.51 Rb2 0.78 1.35 0.66 Rg3 (s) 6.33 10.78 5.77 Rk1 21.72 38.89 22.65 Rg5 4.79 8.42 5.1 Rh2 (s) 0.3 0.82 0.23

Classification (mg / g) B Rg3 (s) 6.59 Rk1 28.15 Rg5 6.2

As shown in Table 1 and Table 2, the red ginseng produced by the production method of Example 1 shows that the content of Rg3 (s), Rg5 and Rk1 in ginsenoside is relatively larger than that of Rb1, Rb2 and Rh2 have.

Particularly, ginsenoside Rg3 (s) contains 5 to 11 mg / g, ginsenoside Rg5 contains 4 to 9 mg / g, and ginsenoside Rk1 contains 21 to 39 mg / g.

The content of ginsenosides Rg3 (s), Rg5 and Rk1 in the A roots was highest at 10.78 mg / g, 8.42 mg / g and 38.89 mg / g in A-1, Is high.

Compared with A-2 and B, it was confirmed that the content of ginsenosides Rg3 (s), Rg5 and Rk1 decreased when the number of repeated processes was reduced in the production of black ginseng.

Therefore, it can be seen that the component of ginsenoside of the specific component is affected by the number of repetitive processes in the manufacturing process.

&Lt; Example 2 >

The packaging process (S200) may be included in order to easily ingest the red and green ginseng itself manufactured by the manufacturing method of the first embodiment.

A coating process (S190) for coating the red ginseng with sugar prior to the packaging process (S200) may further optionally be included to shield the bitter taste of black red ginseng.

In the coating step (S190) of coating the red ginseng with sugar, the surface of the black ginseng is coated with the sugar coating solution to shield the bitter taste, so that the sweetness is improved and can be selectively performed for easy ingestion.

At this time, the sugar to be used may be any one selected from the group consisting of a sugar (natural sweetener), stevioside, saccharin, aspartame, acesulfame potassium acesulfame K, sucralose, and the like.

The saccharide coating solution may be prepared by mixing water, a first saccharide and a second saccharide, and heating at 80 to 120 ° C for 10 to 30 minutes, preferably at 90 to 110 ° C for 15 to 20 minutes, But is not limited thereto.

At this time, the mixing ratio of water, the first sugar and the second sugar may be 1: 1: 0.1 to 1, but is not limited thereto.

In particular, the mixing ratio of the second saccharide is preferably 0.5 in case of sugar, and 0.1 to 1 in case of synthetic sweetener.

Synthetic sweeteners generally have a sweet taste rather than sugar, so it is better to use only a small amount.

Further, the sugar coating solution is prepared by heating, so that the second saccharide is melted well.

Particularly, when the sugar coating solution is prepared by heating, it is best not to exceed 120 캜 in order to prevent the caramelization.

Thereafter, the black coating is applied to the surface of the black ginseng in the form of removing the black ginseng from the sugar coating solution, or by coating the surface of the black ginseng with the sugar coating solution.

Therefore, it is possible to increase visual merchandise value and consumers' trust by becoming a root of the black red ginseng.

In addition, the bitter taste of black red ginseng is shielded, and consumers who do not like bitter taste are fed with good taste and flavor, so that active ingredients of black ginseng can be taken together.

The packaging process (S200) includes a sorting process (S210) for sorting black and red ginseng; A sealing step (S220) in which black red ginseng is put into a pouch and sealed; And a sterilization process (S230) in which the sealed pouch is sterilized.

In the sorting step (S210) for distinguishing black and red ginseng, the weight of black red ginseng or black ginseng coated with sugar can be divided into small, medium and large groups.

This is because it is difficult to produce a certain weight due to the characteristics of black red ginseng.

Therefore, in order to distinguish between small, medium and large, it is possible to divide into 10 to 15 parts by weight, 15 to 20 parts by weight, and 20 to 25 parts by weight, respectively, but not limited thereto.

In the sealing step (S220) of putting the black red ginseng in the pouch and sealing the black ginseng, the black red ginseng coated with the black ginseng or the sugar is put into the pouch within the range of not reducing the taste, appearance, can do.

Unlike the sealing process in which only the outside air is sealed by vacuum sealing, oxygen may be removed and the preservation period may be relatively long.

The pouches are heat resistant food packaging containers that can be sterilized by a high pressure sterilization kettle (retort) or other sterilizing device to maintain commercial sterilization conditions.

In addition, pouches are made of laminated films, and plastic films or aluminum foils with different properties are attached in 3 to 5 layers to improve heat resistance, gas permeability and heat adhesion.

The structure of the pouch film to be used may be a polyethylene pouch (PE) film, a transparent retort pouch (PET + CPP) film, an aluminum retort pouch (PET + Al + CPP) film, or an aluminum laminated retort pouch Film, and preferably a transparent retort pouch film which can be visually confirmed by a consumer can be used, but the present invention is not limited thereto.

The use of the pouch allows the consumer to carry it lightly, and can be directly ingested without water or heat treatment.

In addition, it is easy to take among various sports such as golf, tennis, mountain climbing, and event, and it can be taken directly at any place when traveling at home and abroad.

 The sterilization step (S230) for sterilizing the sealed pouches may be performed for 1 to 5 minutes at a temperature of 119 to 121 DEG C using a high pressure steam sterilizer to increase the shelf life of the packaged black ginseng, but is not limited thereto.

If it is performed for 5 minutes or more with a high-pressure steam sterilizer, the texture of the outer surface of red ginseng may be moistened and moistened, so it is preferable to perform the process in less than 5 minutes in order to have a twisted texture.

The bacterial or fungal spores are killed by the above-mentioned sterilization process and can be stored in a sterilized state for a long period of time.

FIG. 4 is a black and red ginseng packaged in a manufacturing method according to an embodiment of the present invention.

&Lt; Example 3 >

The red ginseng prepared according to the preparation method of Example 1 can be prepared in any form of at least one of an extract, a gel, a tonic, a powder, a granule, a slice, and a ring.

1) Extraction process for extracting black ginseng extract (S300)

The extract of black ginseng can be extracted using the red ginseng produced by the method of Example 1 above.

In order to extract the extract of black red ginseng, a cutting step (S310) for cutting black red ginseng; A pulverizing step (S320) of pulverizing the cut black red ginseng; And an extraction step (S330) of extracting the black ginseng with a solvent.

The cutting step (S310) for cutting the red and green ginseng can be cut to 1 to 5 cm, preferably 1 to 3 cm, and more preferably 1 to 2 cm, using a cutter, but is not limited thereto.

In the pulverizing step (S320) of pulverizing the cut green red ginseng, the red and green ginseng cut in the cutting step (S310) may be pulverized to 1 to 30mesh by using a pulverizer, preferably 5 to 25mesh, But it is not limited thereto.

This is because the particle size of black ginseng influences the shape of the components and the extraction rate of black ginseng extract.

Particularly, when the black red ginseng is crushed to a size of more than 30mesh, the particles are finely pulverized and unnecessary components can be excessively extracted. When the black red ginseng is crushed to less than 1mesh, the particles are crushed too thickly to sufficiently extract the components of the black ginseng it's difficult.

In the extraction step (S330) of extracting the black ginseng with a solvent, the black ginseng pulverized in the pulverization step (S320) may be extracted using a subcritical extraction apparatus.

In this case, distilled water or purified water is used as the solvent to be used, but the present invention is not limited thereto.

The temperature and time of the subcritical extraction device were 5 to 20 minutes at 105 to 150 ° C, preferably 10 to 20 minutes at 120 to 150 ° C, more preferably 15 to 20 minutes at 135 to 150 ° C But is not limited thereto.

Furthermore, it is best to carry out the treatment at 150 ° C for 20 minutes in order to improve the content of the ginsenosides Rg3, Rg5 and Rk1, which are low in the components of black red ginseng.

The operation of the subcritical extraction device is such that the extraction cell is filled with distilled water, which is a solvent for about 1 minute, and the extraction time is started after the pressure reaches 90 bar or more for about 5 minutes.

The temperature is kept constant by the thermostat during the specified extraction time and the pressure is maintained at 90-131 bar by the safety valve.

At the end of the designated extraction time, the extract is collected in the extraction container within about 30 seconds and becomes black ginseng extract.

Thus, it is possible to extract black ginseng extract containing 0.2 mg / g or more of ginsenoside Rg3, 1 mg / g or more of Rg5 and 0.2 mg / g or more of Rk1.

These extracts of black and red ginseng can be produced by any one of ordinary methods such as hot water, powder, granule, ring and the like.

Also, it can be manufactured as food using black ginseng extract, tang, powder, granule, ring and the like manufactured in various forms.

Furthermore, the extracts of black ginseng, tang, powder, granule, ring and the like manufactured in various forms can be used as cosmetic raw materials and can be made into cosmetics.

2) a gel process (S400) for gelling the black ginseng extract;

The gel can be prepared by 1) gelling the black ginseng extract extracted at the extraction step (S300) for extracting the black ginseng extract to gel.

A mixing step (S410) of adding a thickener to the extract of black ginseng to gelify the extracted black ginseng extract; A heating step (S420) of dispersing and heating the thickener by an agitator to gel; And a packaging process (S430) of packaging the gelled black ginseng extract.

In the mixing step (S410) of adding the thickening agent to the black ginseng extract, a thickening agent for increasing the viscosity to increase the viscosity is added to form a gelatinous form, i.e., a liquid form solid having a viscous intermediate form between solid and liquid phases .

The thickening agent may be selected from the group consisting of glucomannan, agar powder, xanthan gum, methyl cellulose, methyl ethyl cellulose, amidated pectin, sodium alginate, propylene glycol alginate ), Ethyl cellulose, gum ghatti, guar gum, locust bean gum, pectin, powdered cellulose, cellulose microcrystalline, gum arabic, gellan gum, karaya gum, tara gum, polygamma glutamic acid Any one or more of them may be mixed, but is not limited thereto.

The thickener may be a mixture of two or more thereof. Preferably, the thickener may be gluconan and agar powder, but is not limited thereto.

The glucomannan is extracted and purified with isopropyl alcohol as the root stem of Amorphophallus konjq to obtain a polysaccharide fraction, which is suitable for edible food. It contains 69% or more of dietary fiber.

Glucomannan also has the advantage of improving cholesterol and facilitating bowel movement.

The above agar powder is prepared by using as a main ingredient, and has an advantage of preventing diabetes by preventing an increase in blood glucose and preventing constipation by giving a feeling of fullness.

In particular, agar is safer than gelatin because it is not degraded by microorganisms and does not contain chemicals that can be used as a nutrient source for microorganisms.

The heating step (S420) in which the thickening agent is dispersed in the agitator by heating and gelling is performed by mixing 100 to 300 parts of black ginseng extract and 1 to 15 parts of thickening agent in 300 to 500 parts by weight of water.

Preferably, 400 parts of water may be mixed with 250 parts of black ginseng extract and 10 parts of thickener, but not limited thereto.

In addition, a gel of various texture such as a liquid type gel, a semi-solid type gel, and a solid type gel can be produced by mixing a small amount according to the mixing amount of the thickening agent.

In addition to the thickening agent, 0.1 to 5 parts by weight of a sweetener, flavoring agent and the like may be further mixed.

The sweetener may include at least one of xylitol, D-sorbitol, maltitol, mannitol, erythritol, lactose, glucose, oligosaccharide, fructose, sugar, aspartame or stevioside.

The flavoring agent may include, but is not limited to, ginseng flavor or fruit flavor.

The mixture of water, black ginseng extract, and thickening agent is heated at 40 to 60 ° C for 1 to 10 minutes, heated to a temperature of 45 to 55 ° C for 3 to 8 minutes, more preferably , But it is not limited thereto.

The packaging process S430 for packaging the gelled black and red ginseng extract may be packed in the same manner as the packing process (S200) of the second embodiment. Alternatively, the gelling process may be performed by pouring into a pouch or a stick pouch, vacuum sealing and sterilizing.

As a result, it can be easily consumed by the user with a gel containing ginsenoside Rg3 of 0.2 mg / g or more, Rg5 of 1 mg / g or more and Rk1 of 0.2 mg / g or more.

<Experimental Example 1>

Experiments were conducted to compare the content of ginsenosides Rg3, Rg5 and Rk1 of red ginseng prepared by the method of Example 1 and red ginseng or black ginseng prepared by a conventional method.

The contents of ginsenosides Rg3, Rg5 and Rk1 were analyzed by a conventional method for comparison.

Table 3 shows the results of comparing the content of ginsenosides Rg3, Rg5 and Rk1 of red ginseng and the red ginseng prepared by the general method of the present invention.

FIGS. 5 to 8 are inspection reports showing ginsenoside components of red ginseng prepared by the manufacturing method according to an embodiment of the present invention. FIG. 9 is a graph showing the ginsenoside content of red ginseng prepared by the conventional production method to be.

Classification (mg / g) Rg3 (s) Rg5 Rk1 Red ginseng Company A 0.12 0.91 0.09 Company B 0.14 0.72 0.13 Company C 0.13 0.61 0.09 Company D 0.15 0.5 0.13 Company E 0.16 0.82 0.12 Company F 0.14 0.8 0.09 G company 0.15 0.73 0.11 Company H 0.17 0.71 0.13 I company 0.09 0.41 0.06 Company J 0.09 - - Average 0.14 0.69 0.11 Black 1.6 2 1.71 Example 1 5.77 ~ 10.78 4.79 to 8.42 21.72 to 38.89

Table 3 and FIGS. 5 to 9 show that the ginsenoside Rg3 (s) of Example 1 contained 5.77 to 10.78 mg / g, Rg5 of 4.79 to 8.42 mg / g and Rk1 of 21.72 to 38.89 mg / g Able to know.

When the components of Example 1 and the ginsenoside of red ginseng were compared, the Rg3 (s) of Example 1 was about 41-77 times, the Rg5 was about 6-12.2 times, and the Rk1 was about 197-354 times higher than that of red ginseng It can be confirmed that senosides Rg3 (s), Rg5 and Rk1 are improved remarkably.

Further, when the respective components of the ginsenoside of Example 1 were compared with each other, the Rg3 (s) of the Example 1 was about 3.6 to 6.7 times, the Rg5 was about 2.3 to 4.2 times, and the Rk1 was about 12.7 to 22.7 times It is also confirmed that the components of ginsenoside are significantly improved than that of black ginseng.

Therefore, it can be seen that the content of ginsenosides Rg3 (s), Rg5 and Rk1 of black red ginseng prepared by high-temperature dry heat treatment as in the present invention is remarkably improved compared with that of red ginseng or black ginseng.

<Experimental Example 2>

The content of ginsenoside Rg3 (s) of black ginseng, fresh ginseng and common red ginseng prepared by the manufacturing method of Example 1 was compared.

The content of ginsenoside Rg3 (s) of red ginseng, fresh ginseng and red ginseng was compared using a conventional method.

FIG. 10 is a graph comparing the content of ginsenoside Rg3 (s) of red ginseng (Example) prepared by the manufacturing method according to the embodiment of the present invention and commercial ginseng and red ginseng sold in the market. Side Rg3 (s) is 0 mg / g and can not be found at all.

On the other hand, red ginseng contains ginsenoside Rg3 (s), but red ginseng is about 27 to 30 times less than red ginseng.

Therefore, the red ginseng prepared according to the preparation method of the present invention significantly improves the content of ginsenoside Rg3 (s), which exhibits the medicinal effects such as anticancer action, memory damage inhibiting action, antithrombotic action and liver function increasing action Medicinal efficacy may be faster than normal red ginseng and black ginseng.

<Experimental Example 3>

The red ginseng of Examples 1 to 3 and Comparative Examples 1 to 5 was subjected to sensory evaluation. The taste, aroma, color, and preference of 50 men and women aged 10 ~ 70 were compared on a 5 - point scale.

The higher the score, the better the taste, flavor, color, and taste (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor).

In Example 3, the sample containing the extraction step (S300) is shown as Example 3-1, and the sample containing the gel process (S400) is shown as Example 3-2.

Comparative Example 1 was performed in the wet process instead of the high temperature dry process (S120) of the manufacturing method of Example 1, and the other processes were performed in the same manner as in Example 1 to prepare black and red ginseng.

In Comparative Example 2, the first repetition step (S140) and the second repetition step (S170) in the manufacturing method of Example 1 were performed only twice, and the other steps were performed in the same manner as in Example 1 to prepare black red ginseng Respectively.

In Comparative Example 3, the coating process (S190) was not performed in the manufacturing method of Example 2, and the other processes were performed in the same manner as in Example 2 to prepare red and green ginseng.

In Comparative Example 4, the pulverization step (S320) was not performed in the extraction step (S300) of Example 3, and the other steps were carried out in the same manner as in Example 3 to prepare a black ginseng extract.

Comparative Example 5 was the same as Example 3 except that no sweetener and flavoring agent were used in the heating step (S420) in the gel step (S400) of Example 3, and a red / red ginseng gel was prepared.

The following Table 4 shows the taste, flavor, color and palatability evaluation of the red ginseng prepared in Examples 1 to 3 and Comparative Examples 1 to 5 according to sensory evaluation.

flavor incense color Likelihood Example 1 4.7 4.6 4.5 4.7 Example 2 4.6 4.5 4.5 4.6 Example 3-1 4.4 4.8 4.6 4.4 Example 3-2 4.7 4.6 4.5 4.8 Comparative Example 1 4 4.1 4.3 4.2 Comparative Example 2 3.8 3.7 3.5 3.7 Comparative Example 3 3.9 3 3.6 3.8 Comparative Example 4 3 3.1 3.5 3 Comparative Example 5 2.5 2.8 3.5 2.8

As shown in Table 4, in Examples 1 to 3, the taste, aroma, color, and palatability were excellent. Among them, the palatability was found to be high in Example 3-2, , Example 3-1 and Comparative Example 1 in that order.

Example 3-2 was prepared in the form of a gel by extracting red ginseng, and it was very easy to ingest. Therefore, it is easy for anyone to ingest regardless of age and gender.

Example 1 was also highly preferred because it was very easy to ingest, and it was appreciated that black red ginseng itself can be ingested by eyes so that it can be easily taken without water, .

As in Example 1, Example 2 belonged to the one with the highest preference, and in the 10th to 20th generation, the black red ginseng was coated with the sugar, so that the bitter taste was shielded and the sweet taste was very good.

In Example 3-1, black ginseng was extracted to obtain a higher concentration of black ginseng components. However, when compared with Examples 1, 2 and 3-1, bitter taste was strong and it was inconvenient There was a flat.

Comparative Example 1 was evaluated to be slightly inferior in taste and flavor compared to Example 1, and Comparative Example 2 was unsatisfactory in taste, aroma, and color when compared with Example 1.

Comparative Example 3 had better taste than that of Example 2, and good taste was obtained in 10 to 20 years old group. However, in the 40 to 70 years old group, it was estimated that diabetic patients were not able to take the food.

Compared with Example 3-1, Comparative Example 4 showed that the taste and flavor of black red ginseng did not feel well, and Comparative Example 5 showed that it was too hard to eat as compared with Example 3-2.

The present invention relates to a processed ginseng having an increased content of ginsenosides Rg3, Rg5 and Rk1, and a process for producing the same, wherein the content of ginsenoside Rg3 is 0.2 mg / g or more, Rg5 is 1 mg / g or more and Rk1 is 0.2 mg / It is an industrially applicable invention that can easily ingest black and red ginseng.

Claims (9)

A washing step (S110) of washing gins;
(S120) in which the surface of the cement is first hardened to prevent moisture escape phenomenon and the relative loss factor of the active ingredient is reduced (S120);
A primary drying step (S130) of drying at 40 to 60 DEG C for 0.5 to 2 hours to prevent the structure of the high temperature heat-treated creeper to be destroyed;
A first iteration step (S140) in which the high temperature dry heat treatment step (S120) and the primary drying step (S130) are repeated 10 to 20 times;
An aging step (S150) in which the raw material having undergone the first iteration step is aged at 30 to 60 DEG C for 10 to 80 hours;
A secondary drying step (S160) in which the aged hull is warmed at 20 to 70 DEG C for 1 to 4 hours;
A secondary repetition step (S170) in which the aging step (S150) and the secondary drying step (S160) are repeated three to five times; And
And a third drying step (S180) in which the wood after the second iteration step is cooled and dried at 0 to 5 DEG C for 40 to 110 hours,
Wherein ginsenoside Rg3 is contained at 5.77 to 10.78 mg / g, Rg5 is contained at 4.79 to 8.42 mg / g, and Rk1 is contained at 21.72 to 38.89 mg / g. delete delete delete delete delete Characterized in that the ginsenoside Rg3 produced according to the preparation method of claim 1 contains 5.77 to 10.78 mg / g, Rg5 is 4.79 to 8.42 mg / g and Rk1 is 21.72 to 38.89 mg / g. The processed ginseng, which contains ginsenoside Rg3 of 5.77 to 10.78 mg / g, Rg5 of 4.79 to 8.42 mg / g and Rk1 of 21.72 to 38.89 mg / g produced according to the preparation method of claim 1, is roots, extracts, gels ), Tuna (tonic), powder, granules, slices, and rings. The processed ginseng, which contains ginsenoside Rg3 of 5.77 to 10.78 mg / g, Rg5 of 4.79 to 8.42 mg / g and Rk1 of 21.72 to 38.89 mg / g produced according to the preparation method of claim 1, is roots, extracts, gels ), Tuna (tonic), powder, granule, slice, or ring.

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