KR101960037B1 - Method for producing stick type red ginseng product comprising red ginseng mixed concentrate - Google Patents

Abstract

The present invention relates to a manufacturing method of a red ginseng-mixed concentrate with a reduced bitter taste and an enhanced mild taste and a red ginseng-mixed concentrate manufactured by the same. The method comprises: (1) a step of adding water to a concentrate firstly extracted and concentrated after adding ethyl alcohol and Aronia fruit juice to red ginseng to perform second extraction and filtering, and then performing concentration to manufacture a red ginseng concentrate; (2) a step of mixing Schisandra fruit juice and butterbur powder with sugar water and then aging the mixture to manufacture an aged material; (3) a step of mixing Artemisia princeps, Rehmannia glutinosa, and Ganoderma lucidum with the manufactured aged material of step (2) and then aging the mixture to manufacture an aged Artemisia princeps solution, an aged Rehmannia glutinosa solution, and an aged Ganoderma lucidum solution; (4) a step of adding water to the manufactured aged Artemisia princeps solution, aged Rehmannia glutinosa solution, and Ganoderma lucidum solution of step (3) to perform extraction, and then performing filtering and concentration to manufacture an Artemisia princeps concentrate, a Rehmannia glutinosa concentrate, and a Ganoderma lucidum concentrate; (5) a step of adding water to jujube and arrowroot to perform extraction, and then performing filtering and concentration to manufacture a jujube concentrate and an arrowroot concentrate; (6) a step of mixing the manufactured Artemisia princeps concentrate, Rehmannia glutinosa concentrate and Ganoderma lucidum concentrate of step (4), the manufactured jujube concentrate and arrowroot concentrate of step (5), sugar, an apple concentrate and carboxymethylcellulose natrium to manufacture a mixed concentrate; and (7) a step of mixing the manufactured red ginseng concentrate of step (1) with the manufactured mixed concentrate of step (6).

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a stick type red ginseng product containing red ginseng mixed concentrate,

The present invention relates to a method for producing a concentrated concentrate, comprising the steps of: preparing a concentrated concentrate by mixing an agarwax concentrate, a skipjack concentrate, a ganoderma concentrate, a jujube concentrate, a granulocyte concentrate, a sugar, an apple concentrate and carboxymethylcellulose sodium; And mixing the red ginseng concentrate with the mixed concentrate to prepare a red ginseng mixed concentrate and a red ginseng mixed concentrate prepared by the method.

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 have been used as medicines or traditional foods for the purpose of health maintenance from ancient times. In particular, Korean ginseng has been widely recognized in the world as well as souvenirs traded widely in Europe and Arab countries.

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 red ginseng, which is not present in ginseng, are newly generated by the heat generated in the manufacturing process of 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.

Recently, as the interest in health has increased, the use of various health functional foods, such as ginseng and red ginseng tea products, has been increased for easy ingestion of ginseng and red ginseng having the effects of improving immunity and restoration.

Korean Patent No. 1314725 discloses a red ginseng concentrate composition with reduced bitter taste of red ginseng. Korean Patent No. 1152104 discloses a method for preparing a red ginseng concentrate having improved sweetness and production yield. However, This method is different from the stick red ginseng product containing concentrate.

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 and apparatus for optimizing and selecting a plant material that can be well compatible with red ginseng, Which is capable of absorbing the efficacy and functions of selected materials to the maximum extent and has a low bitter taste and a soft taste, thus being suitable for consumers' preference.

In order to solve the above problems, the present invention provides a method for preparing a red ginseng extract, comprising the steps of: (1) adding water to a red ginseng solution and extracting the red ginseng concentrate; Producing; (2) aging the mixture of the omija juice and the butterfly powder in sugar water, and aging the mixture; (3) preparing an agar milled horse mackerel solution, a medicinal mature agar solution, and a mature aged agar solution by mixing Agarwood waxy, Sulfur waxy wool and Ganoderma lucidum in the aged product produced in the step (2); (4) a step of preparing water extract of Magnolia japonica, a medicinal herbarium concentrate, and a Ganoderma lucidum by adding water to each of the mugwort aging solution, the medicinal mature agar solution and the mature agar solution prepared in the step (3) (5) adding water to the jujubes and legumes and extracting them, filtering and concentrating them to prepare a jujube concentrate and a purifying concentrate; (6) The concentrate of Magnolia syrphidum, obtained in step (4), the Sookejang concentrate and the Ganoderma concentrate, and the jujube concentrate and the Puerariae concentrate prepared in step (5) are mixed with sugar, apple concentrate and carboxymethyl cellulose sodium to prepare a mixed concentrate ; And (7) mixing the red ginseng concentrate prepared in the step (1) with the mixed concentrate prepared in the step (6), thereby producing a red ginseng mixed concentrate.

The present invention also provides a red ginseng mixed concentrate prepared by the above method.

The red ginseng mixed concentrate according to the present invention can efficiently extract the beneficial ingredients unique to red ginseng and plants and efficiently absorb the efficacy and function of the selected ingredients, and has a low bitter taste and a soft taste, It can be used as a health food that can be ingested freely. In addition, there is harmless harmony between the original flavor and taste of red ginseng and plants, and there is no side effect even when taken for a long time, and it is packed in a stick form, so that it is excellent in portability and ease of ingestion, and a new type quality Can be used as an excellent functional health supplement.

In order to achieve the object of the present invention,

(1) preparing a red ginseng concentrate by adding water to the first extraction and concentrated concentrate after the addition of the alcoholic extract of corn and arnoia to the red ginseng, followed by secondary extraction, filtration and concentration;

(2) aging the mixture of the omija juice and the butterfly powder in sugar water, and aging the mixture;

(3) preparing an agar milled horse mackerel solution, a medicinal mature agar solution, and a mature aged agar solution by mixing Agarwood waxy, Sulfur waxy wool and Ganoderma lucidum in the aged product produced in the step (2);

(4) a step of preparing water extract of Magnolia japonica, a medicinal herbarium concentrate, and a Ganoderma lucidum by adding water to each of the mugwort aging solution, the medicinal mature agar solution and the mature agar solution prepared in the step (3)

(5) adding water to the jujubes and legumes and extracting them, filtering and concentrating them to prepare a jujube concentrate and a purifying concentrate;

(6) The concentrate of Magnolia syrphidum, obtained in step (4), the Sookejang concentrate and the Ganoderma concentrate, and the jujube concentrate and the Puerariae concentrate prepared in step (5) are mixed with sugar, apple concentrate and carboxymethyl cellulose sodium to prepare a mixed concentrate ; And

(7) mixing the red ginseng concentrate obtained in the step (1) with the mixed concentrate prepared in the step (6), thereby producing a red ginseng mixed concentrate.

In the method for producing a red ginseng mixed concentrate according to the present invention, the red ginseng concentrate of the step (1) is preferably contained in 0.8 to 1.2 kg of red ginseng in an amount of 60 to 80% (v / v) (V / v) was added to the concentrate obtained by primary extraction at 55 to 65 ° C for 20 to 28 hours and concentration at 55 to 65 brix at 40 to 50 ° C, (V / v) alcoholic beverage in 1 kg of red ginseng can be prepared by secondary extraction for 20 to 28 hours at 95 ° C, filtration and concentration at 55 to 65 brix at 40 to 50 ° C, (V / v) was added to the concentrate which had been firstly extracted at 60 ° C for 24 hours and concentrated at 60 ° brix at 45 ° C, and then incubated at 90 ° C for 24 hours for 2 hours. Extracting tea, filtering, and concentrating it at 45 ° C to 60 brix. The production of red ginseng concentrate under the above conditions resulted in high extraction efficiency and bitter taste, which resulted in an increase in mild taste and a high quality of red ginseng concentrate.

In addition, in the method for producing a red ginseng mixed concentrate according to the present invention, the aged material of the step (2) is preferably a mixture of sugar and water in a ratio of 0.8 to 1.2: 1.8 to 2.2, The mixture may be mixed at a ratio of 0.8 to 1.2: 0.4 to 0.6: 0.4 to 0.6, followed by aging at 20 to 25 ° C for 6 to 8 days. More preferably, sugar and water are mixed at a weight ratio of 1: 2 The mixture of omija juice and butterbur powder in sugar water at a ratio of 1: 0.5: 0.5 by weight and aging at 20 to 25 ° C for 7 days can be prepared.

In the method for producing a red ginseng mixed concentrate according to the present invention, the step (3) is preferably carried out by mixing agar powder, water sorghum and ginseng at a ratio of 0.8-1.2: 0.8-1.2, Agar agar agar for 6 to 8 days to produce agarose agar solution, agar medium agar agar agar solution and agar agar agar solution, more preferably agar agar agar, water sorghum agar, and agar agar agar at 1: 1 weight ratio, And aged for 7 days to prepare an agar-agar-agar solution, a medullary agar solution, and an agar-agar solution.

In addition, in the method for producing a red ginseng mixed concentrate according to the present invention, the step (4) is preferably carried out by adding 4-6 times (v / v) water to each of the agar, agar, The extract may be filtered at ~ 100 ° C. for 50~70 minutes and then filtered and concentrated at 55~65 brix at 40~50 ° C. to produce an extract of Rhododendron japonica, (V / v) of water was added to the agar solution, and the mixture was extracted at 95 ° C for 60 minutes, and then concentrated at 60 ° brix at 45 ° C to prepare an agarwax concentrate, a skim milk concentrate and a ganoderma concentrate. have.

In addition, in the method for producing a red ginseng mixed concentrate according to the present invention, the step (5) is preferably carried out by adding 4 to 6 times (v / v) (V / v) water is added to the jujube and prawn juice, respectively. The jujuba concentrate and the paddy juice concentrate can be prepared by concentrating the mixture at 55 to 65 brix at 40 to 50 ° C, After that, it is extracted at 95 ° C for 3 hours, filtered, and concentrated at 45 ° C to 60 brix to prepare jujube concentrate and pyroligneous concentrate.

It is possible to prepare an intragastric concentrate, a medicinal herb concentrate, a ginseng concentrate, a jujube concentrate and a madrass concentrate by pre-treating, extracting and concentrating the insect wormwood, In the process of extracting and concentrating the components, not only the efficacy and function of the selected materials can be absorbed to the maximum, but also the intrinsic and extraneous peculiarities of the materials can be removed and the concentrate can be produced with improved sensory characteristics.

In the method for producing a red ginseng mixed concentrate according to the present invention, the mixing of the step (6) is performed in the range of 2.7 to 3.3% by weight of the concentrated waxy wastewater, 0.4 to 0.6% by weight of the concentrated waxy diluted solution, 0.2 to 0.4% % Of apple juice concentrate, 0.8 to 1.2 wt% of jujube concentrate, 0.8 to 1.2 wt% of puffed rice concentrate, 92 to 93 wt% of sugar, 1.3 to 1.7 wt% of apple concentrate and 0.05 to 0.15 wt% of carboxymethylcellulose sodium 3% by weight of the concentrated water solution, 0.5% by weight of the concentrated water solution, 0.3% by weight of the ganoderma concentrate, 1% by weight of the jujube concentrate, 1% 0.1% by weight of carboxymethylcellulose sodium can be mixed. Mixing the concentrates with the above materials and mixing ratios could be made into a mixed concentrate having enhanced flavor and aroma and enhanced immunity.

Further, in the method for preparing a red ginseng mixed concentrate according to the present invention, the mixing of the step (7) is preferably performed by mixing 7 to 8 L of a mixed concentrate with 250 to 300 mL of a red ginseng concentrate, L can be mixed with 285.6 mL of red ginseng concentrate.

The method for producing the red ginseng mixed concentrate of the present invention is more specifically

(1) After adding 60 ~ 80% (v / v) 8 ~ 12 L of alcohol and 80 ~ 120 mL of Aronia juice juice to 0.8 ~ 1.2 kg of red ginseng, first extracting at 55 ~ 65 ℃ for 20 ~ 28 hours (V / v) of water was added to the concentrate concentrated at 55 to 65 brix at 40 to 50 ° C., and the solution was subjected to secondary extraction at 85 to 95 ° C. for 20 to 28 hours, filtration and filtration at 40 to 50 ° C. Preparing a red ginseng concentrate by concentrating the red ginseng to 55 ~ 65 brix;

(2) The sugar water mixed with sugar and water in the ratio of 0.8-1.2: 1.8-2.2 is mixed with 0.8-1.2: 0.4-0.6: 0.4-0.6 weight ratio of the omza juice solution and the butterfly powder at 20-25 ° C Aging for 6 to 8 days to produce aged material;

(3) The agar mills prepared in the above step (2) are mixed at a ratio of 0.8-1.2: 0.8-1.2 by weight, respectively, and aged at 27-33 ° C for 6-8 days, A step of preparing a solution of agar medium, agar solution;

(4) Water was added to each of 4 to 6-fold (v / v) water prepared in the above step (3), the water of Suksugi matured agar and the water of the mulberry aged periodically, and the mixture was extracted at 90 to 100 ° C for 50 to 70 minutes Filtering and concentrating the solution at 55 to 65 brix at 40 to 50 DEG C to prepare an astragalus sinensis concentrate, a sorghum concentrate and a ganoderma concentrate;

(5) Water was added 4 to 6 times (v / v) to each of jujube and squid, and the mixture was extracted at 90 to 100 ° C for 2 to 4 hours, filtered, concentrated at 55 to 65 brix at 40 to 50 ° C Preparing a jujube concentrate and a puff pastry concentrate;

(6) The concentrate according to the above item (5), wherein 2.7 to 3.3% by weight of the waxy concentrate obtained in the above step (4), 0.4 to 0.6% by weight of the mandarin orange concentrate and 0.2 to 0.4% Preparing a mixed concentrate by mixing 0.8-1.2% by weight of jujube concentrate, 0.8-1.2% by weight of a puffed concentrate, 92-93% by weight of sugar, 1.3-1.7% by weight of apple concentrate and 0.05-0.15% by weight of carboxymethylcellulose sodium. And

(7) mixing 250 ~ 300 mL of the red ginseng concentrate prepared in step (1) with 7 ~ 8 L of the mixed concentrate prepared in step (6)

More specifically,

(1) To 1 kg of red ginseng, 10 L of 70% (v / v) alcohol and 100 mL of Aronia fruit juice were added, and then the mixture was firstly extracted at 60 ° C. for 24 hours and concentrated at 45 ° C. to 60 brix. (V / v), followed by secondary extraction at 90 ° C for 24 hours, filtration and concentration at 45 ° C to 60 brix to prepare a red ginseng concentrate;

(2) Sugar mixed with sugar and water at a weight ratio of 1: 2 was mixed with 1: 0.5: 0.5 by weight of the omza juice and wool powder, and aged at 20 to 25 ° C for 7 days to prepare aged material step;

(3) The agar produced in step (2) was mixed at a ratio of 1: 1 by weight, respectively, and aged at 30 ° C for 7 days to prepare agarose agar, Producing;

(4) Water was added 5 times (v / v) to each of the agar-agar, agar-agar and agar-agar solutions prepared in the above step (3), and the mixture was extracted at 95 ° C for 60 minutes, filtered, 60 brix to produce an astaxanthin concentrate, an agar medium concentrate and a ganoderma concentrate;

(5) adding 5 times (v / v) water to jujubes and legumes, respectively, and then extracting at 95 ° C for 3 hours, filtering and concentrating the mixture at 45 ° C to 60 brix to prepare jujube concentrate and pyroxene concentrate;

(6) The concentrate according to the above item (3), wherein 3 wt% of the wormwood concentrate prepared in the above step (4), 0.5 wt% of the soy sauce concentrate, 0.3 wt% of the ganoderma concentrate, 1 wt% of the jujube concentrate prepared in step Preparing a mixed concentrate by mixing 1% by weight of the granitized concentrate, 92.6% by weight of sugar, 1.5% by weight of apple concentrate and 0.1% by weight of sodium carboxymethyl cellulose; And

(7) mixing 285.6 mL of the red ginseng concentrate prepared in the step (1) with 7.5 L of the mixed concentrate prepared in the step (6).

The present invention also provides a red ginseng mixed concentrate prepared by the above method.

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. Manufacture of red ginseng mixed concentrate

(1) To 1 kg of red ginseng, 10 L of 70% (v / v) alcohol and 100 mL of Aronia fruit juice were added, and then the mixture was firstly extracted at 60 ° C. for 24 hours and concentrated to 60 brix at 45 ° C., (V / v) was added to the extract, followed by secondary extraction at 90 ° C for 24 hours, filtration, and concentration at 60 ° brix at 45 ° C to prepare a red ginseng concentrate.

(2) Brown sugar and distilled water were mixed in a weight ratio of 1: 2 to prepare sugar water. To the sugar water was added Omija juice and butterbur ( Petasites japonicus powder was mixed at a weight ratio of 1: 0.5: 0.5 and aged at 20 to 25 ° C for 7 days to prepare aged material.

(3) The agar produced in step (2) was mixed at a ratio of 1: 1 by weight, respectively, and aged at 30 ° C for 7 days to prepare agarose agar, .

(4) Five times (v / v) of purified water was added to each of the agar, agar, agar and agar agar prepared in the above step (3), followed by extraction at 95 ° C for 1 hour, To 60 brix to prepare an extract of Artemisia princeps, a medicinal extract of Sukjihu, and a ganoderma concentrate.

(5) The jujube and the purple water were added 5 times (v / v), respectively, and then the mixture was extracted at 95 ℃ for 3 hours, filtered and concentrated to 60 brix at 45 ℃.

(6) The jujuba concentrate, the safflower concentrate, and the ganoderma concentrate prepared in the above step (4) and the jujube concentrate and the paddy juice concentrate prepared in the step (5), the 60 grix concentrate of apple juice and the carboxymethyl cellulose Sodium Carboxymethyl Cellulose was mixed at a mixing ratio shown in Table 1 below to prepare a mixed concentrate.

(7) 285.6 mL of the red ginseng concentrate prepared in the above step (1) was mixed with 7.5 L of the mixed concentrate prepared in the above step (6) to prepare a red ginseng mixed concentrate.

Mixed concentrate mixing ratio (% by weight) Material type Production Example 1 Comparative Example 3 Comparative Example 4 Concentrate 3 2.3 3.7 Concentrate concentrate 0.5 One 0.2 Ganoderma concentrate 0.3 0.7 0.1 Jujube concentrate One 0.5 1.5 Pressurized Concentrate One 1.5 0.5 Mortgage (syrup) 92.6 92.6 92.6 Apple juice concentrate 1.5 1.5 1.5 Carboxymethylcellulose sodium 0.1 0.1 0.1

Manufacturing example  2. Commercialization of red ginseng mixed concentrate

500 g of high fructose, 500 g of isomaltooligosaccharide, 20 g of honey, 15 g of functional citric acid, 15 g of taurine 1 g of caramel color, 15 g of vitamin B1, 0.1 g of vitamin B2, 0.2 g of vitamin B2, 0.1 g of vitamin B6, 2 g of red ginseng and 1161 g of purified water were mixed and sealed with 10 g in a stick-shaped pouch.

Comparative Example  1. Manufacture of red ginseng mixed concentrate

(1) To 1 kg of red ginseng, 10 L of 70% (v / v) alcohol was added, and the mixture was firstly extracted at 60 ° C. for 24 hours and then concentrated to 60 brix at 45 ° C. Then, v), and the mixture was further extracted at 90 ° C. for 24 hours, filtered, and concentrated at 45 ° C. to 60 brix to prepare a red ginseng concentrate.

(V / v) was added to each of the extracts at 95 ° C for 1 hour, filtered and concentrated to 60 brix at 45 ° C to obtain a concentrate, Concentrate, jujube concentrate, jujube concentrate and paddy mass concentrate were prepared.

(3) The mixture of the artificial waxy concentrate prepared in the above step (2), Sukjiro concentrate, Ganoderma concentrate, Jujube concentrate and Puerariae concentrate, Moss syrup, Apple juice concentrate (60 brix) and Carboxymethyl cellulose sodium To prepare a mixed concentrate.

(4) 285.6 mL of the red ginseng concentrate prepared in the above step (1) was mixed with 7.5 L of the mixed concentrate prepared in the step (3) to prepare a red ginseng mixed concentrate.

Comparative Example  2. Manufacture of red ginseng mixed concentrate

(1) 10 kg of 70% (v / v) alcohol and 100 mL of corn beryllium juice were added to 1 kg of Sukjihwangju, and the mixture was firstly extracted at 60 ° C for 24 hours, concentrated at 45 ° C to 60 brix, (V / v) of purified water was added, followed by secondary extraction at 90 ° C for 24 hours, filtration, and concentration to 60 brix at 45 ° C to prepare a skipjack concentrate.

(2) Brown sugar and distilled water were mixed in a weight ratio of 1: 2 to prepare sugar water. To the sugar water was added Omija juice and butterbur ( Petasites japonicus powder was mixed at a weight ratio of 1: 0.5: 0.5 and aged at 20 to 25 ° C for 7 days to prepare aged material.

(3) Red ginseng, jujube, and ginseng were mixed in a weight ratio of 1: 1, respectively, to the aged product prepared in the step (2), and aged at 30 ° C for 7 days to obtain red ginseng aging solution, .

(4) Five times (v / v) of purified water was added to the red ginseng solution, the jujube solution and the crab aged solution prepared in the step (3), respectively, and the mixture was extracted at 95 ° C for 1 hour, filtered, To 60 brix to prepare red ginseng concentrate, jujube concentrate and puffing concentrate.

(5) Purified water was added 5 times (v / v) to each of Artemisia spp. And Ganoderma, and then extracted at 95 ° C for 3 hours, filtered and concentrated at 45 ° C to 60 brix.

(6) A method for producing a jujube concentrate prepared in the step (1), a jujube concentrate prepared in the step (4), and a concentrate of the granulocyte and a concentrate of the ginseng extract prepared in the step (5) (60 brix) and sodium carboxymethyl cellulose were mixed at the blending ratios shown in Table 1 to prepare a mixed concentrate.

(7) 285.6 mL of the red ginseng concentrate prepared in the above step (4) was mixed with 7.5 L of the mixed concentrate prepared in the above step (6) to prepare a red ginseng mixed concentrate.

Comparative Example  3 and 4: Preparation of red ginseng mixed concentrate

A red ginseng mixed concentrate was prepared by preparing the red ginseng mixed concentrate according to the method of Preparation Example 1 and using the mixed concentrate in the mixing ratio shown in Table 1 when preparing the mixed concentrate of step (6).

Example  1. Cytotoxicity of red ginseng mixed concentrate

RAW264.7 cytotoxicity assay, which was used in the experiment, was measured by MTT assay. After adjusting the concentration of the cultured cell line to 5 × 10 ⁴ cells / well, 100 μl of the cell line was added to 96 well plate for 24 hours, Thereafter, the sample was treated with the concentration of each sample in a fresh medium and cultured for 24 hours. After incubation, 0.5 mg / mL MTT [3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide; Sigma-Aldrich Co.) solution was added to each well in an amount of 10 [mu] L each, followed by incubation for another 4 hours to form a formazan. The supernatant was then completely removed and 100 μl of DMSO (dimethyl sulfoxide) was added to each well. The resultant was reacted for 10 minutes to dissolve the formazan, and the absorbance was measured at 540 nm using an ELISA reader (UVM-340, ASYS Co.).

The cell viability of the red ginseng mixed concentrate of Preparation Example 1 and Comparative Example was treated at different concentrations. When the concentrate was treated with 0.5 ~ 10 ㎍ / mL, no significant cell apoptosis was observed up to a concentration of 10 ㎍ / mL.

Example  2. NO and < RTI ID = 0.0 > TNF -α production amount

NO is an important signaling substance that protects against foreign substances in the immune system. It is produced in the process of converting L-arginine into L-citrulline by the action of NOS (nitric oxide synthase) and affects most tissue cells, It is known as a relaxation substance in the machinery, a neurotransmitter in the central nervous system, and a defense substance in the immune system. It is known that TNF-α is involved in defense of hosts against pathogenic agents that enter the human body, and regulates the immune response of humans by inducing the secretion of cytokines such as IL-1, IL-6 and IFNs.

In order to measure NO secretion effect, the concentration of nitrite ion (NO ₂ ^- ) was measured by using a grease reagent based on NaNO ₂ as follows. RAW264.7 cells (ATCC The Global Bioresource Center ^™ ) were dispensed into 96-well microplates at a rate of 1 × 10 ⁵ cells per well, treated with a concentration of 10 μg / ml, and then incubated at 37 ° C. and 5% CO ₂ After incubation for 24 hours, the supernatant was taken and 100 μl of the cell culture supernatant was mixed with the same amount of a Griess reagent (0.1% (w / v) N- (1-naphthyl) ethylenediamine dihydrochloride + 1% sulfanilamide in 5% (v / v) phosphoric acid) was added and mixed at room temperature for 10 minutes. Then, the absorbance at 550 nm was measured using UltroSPEC 4000 spectrophotometer (Pharmacia Biotech, Uppsala, Sweden) Were measured. In addition, 50 [mu] l of the cell culture supernatant was taken under the same conditions and subjected to an ELISA test for the TNF-alpha (inflammatory mediator) tumor necrosis factor-alpha.

Effects of red ginseng mixed concentrate treatment on NO and TNF-α production in RAW264.7 cells division Negative control group LPS treatment Production Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 NO concentration (uM) 7.1 25.5 21.3 14.1 16.0 18.3 19.1 TNF-a concentration (ng / ml) 9.0 25.6 23.4 16.1 16.8 17.9 19.5

As a result, as shown in Table 2, it was confirmed that the treatment of RAW264.7 cells increased nitric oxide (NO) and TNF-α secretion when treated with red ginseng mixed concentrate, (Lipopolysaccharide) alone as a control group.

Example  3. Sensory Evaluation of Red Ginseng Mixed Concentrate

The flavor, taste and overall acceptability of the red ginseng mixed concentrate prepared by the method of Preparation Example 1 and Comparative Example were evaluated by a seven-point scale method. The scoring criteria are very good; 7 points, good; 6 points, good; 5 points, average; 4 points, a little bad; 3 points, bad; 2 points, very bad; 1 point. The number of samples was changed every 2 hours and the same panel was repeated 3 times. The average score was obtained except for the highest score and the lowest score at each iteration.

Sensory evaluation of red ginseng mixed concentrate sample incense flavor Overall likelihood Production Example 1 6.0 6.6 6.4 Comparative Example 1 4.5 5.2 4.9 Comparative Example 2 5.3 5.3 5.3 Comparative Example 3 5.6 5.8 5.7 Comparative Example 4 5.8 6.0 6.0

As a result, the red ginseng mixed concentrate of Comparative Example 1 showed the lowest preference in flavor, taste and overall acceptability, and the red ginseng mixed concentrate of Preparation Example 1 showed the highest score in all items. Therefore, it was confirmed that the red ginseng mixed concentrate prepared by the material pretreatment, compounding ratio, extraction conditions and the like of Preparation Example 1 was not only excellent in quality, but also had an increased soft flavor and a decreased bitter taste.

Claims (5)

(1) preparing a red ginseng concentrate by adding water to the first extraction and concentrated concentrate after the addition of the alcoholic extract of corn and arnoia to the red ginseng, followed by secondary extraction, filtration and concentration;
(2) aging the mixture of the omija juice and the butterfly powder in sugar water, and aging the mixture;
(3) preparing an agar milled horse mackerel solution, a medicinal mature agar solution, and a mature aged agar solution by mixing Agarwood waxy, Sulfur waxy wool and Ganoderma lucidum in the aged product produced in the step (2);
(4) a step of preparing water extract of Magnolia japonica, a medicinal herbarium concentrate, and a Ganoderma lucidum by adding water to each of the mugwort aging solution, the medicinal mature agar solution and the mature agar solution prepared in the step (3)
(5) adding water to the jujubes and legumes and extracting them, filtering and concentrating them to prepare a jujube concentrate and a purifying concentrate;
(6) The concentrate according to the above item (5), wherein 2.7 to 3.3% by weight of the waxy concentrate obtained in the above step (4), 0.4 to 0.6% by weight of the mandarin orange concentrate and 0.2 to 0.4% Preparing a mixed concentrate by mixing 0.8-1.2% by weight of jujube concentrate, 0.8-1.2% by weight of a puffed concentrate, 92-93% by weight of sugar, 1.3-1.7% by weight of apple concentrate and 0.05-0.15% by weight of carboxymethylcellulose sodium. And
(7) A method for producing a red ginseng mixed concentrate, comprising the step of mixing the red ginseng concentrate prepared in the step (1) with the mixed concentrate prepared in the step (6). delete The method according to claim 1,
(1) After adding 60 ~ 80% (v / v) of 8 ~ 12 L of alcohol and 80 ~ 120 mL of Aronia fruit juice to 0.8 ~ 1.2 kg of red ginseng, (V / v), followed by filtration and concentration to prepare a red ginseng concentrate;
(2) A mixture of sugar and water in a ratio of 0.8-1.2: 1.8-2.2 weight ratio is mixed with 0.8-1.2: 0.4-0.6: 0.4-0.6 weight ratio of the omza juice solution and the butterfly powder, followed by aging. Producing;
(3) The agar powder prepared in step (2) is mixed with 0.8 to 1.2: 0.8 to 1.2 weight ratio of Artemisia spp., Psyllium spp., And Ganoderma lucidum respectively and aged to prepare a solution of Agaricus persica, step;
(4) Water was added to each of 4 to 6 times (v / v) water added to each of the agar-agar, agar-agar and agar-agar solutions prepared in the above step (3), followed by filtration and concentration. Preparing a ganoderma concentrate;
(5) extracting juice and jujubes with water by 4 to 6 times (v / v), respectively, filtering and concentrating to prepare jujube concentrate and pyrogenic concentrate;
(6) The concentrate according to the above item (5), wherein 2.7 to 3.3% by weight of the waxy concentrate obtained in the above step (4), 0.4 to 0.6% by weight of the mandarin orange concentrate and 0.2 to 0.4% Preparing a mixed concentrate by mixing 0.8-1.2% by weight of jujube concentrate, 0.8-1.2% by weight of a puffed concentrate, 92-93% by weight of sugar, 1.3-1.7% by weight of apple concentrate and 0.05-0.15% by weight of carboxymethylcellulose sodium. And
(7) mixing 250 ~ 300 mL of the red ginseng concentrate prepared in the step (1) with 7 ~ 8 L of the mixed concentrate prepared in the step (6) to prepare a red ginseng mixed concentrate Way. The method of claim 3,
(1) After adding 60 ~ 80% (v / v) 8 ~ 12 L of alcohol and 80 ~ 120 mL of Aronia juice juice to 0.8 ~ 1.2 kg of red ginseng, first extracting at 55 ~ 65 ℃ for 20 ~ 28 hours (V / v) of water was added to the concentrate concentrated at 55 to 65 brix at 40 to 50 ° C., and the solution was subjected to secondary extraction at 85 to 95 ° C. for 20 to 28 hours, filtration and filtration at 40 to 50 ° C. Preparing a red ginseng concentrate by concentrating the red ginseng to 55 ~ 65 brix;
(2) The sugar water mixed with sugar and water in the ratio of 0.8-1.2: 1.8-2.2 is mixed with 0.8-1.2: 0.4-0.6: 0.4-0.6 weight ratio of the omza juice solution and the butterfly powder at 20-25 ° C Aging for 6 to 8 days to produce aged material;
(3) The agar mills prepared in the above step (2) are mixed at a ratio of 0.8-1.2: 0.8-1.2 by weight, respectively, and aged at 27-33 ° C for 6-8 days, A step of preparing a solution of agar medium, agar solution;
(4) Water was added to each of 4 to 6-fold (v / v) water prepared in the above step (3), the water of Suksugi matured agar and the water of the mulberry aged periodically, and the mixture was extracted at 90 to 100 ° C for 50 to 70 minutes Filtering and concentrating the solution at 55 to 65 brix at 40 to 50 DEG C to prepare an astragalus sinensis concentrate, a sorghum concentrate and a ganoderma concentrate;
(5) Water was added 4 to 6 times (v / v) to each of jujube and squid, and the mixture was extracted at 90 to 100 ° C for 2 to 4 hours, filtered, concentrated at 55 to 65 brix at 40 to 50 ° C Preparing a jujube concentrate and a puff pastry concentrate;
(6) The concentrate according to the above item (5), wherein 2.7 to 3.3% by weight of the waxy concentrate obtained in the above step (4), 0.4 to 0.6% by weight of the mandarin orange concentrate and 0.2 to 0.4% Preparing a mixed concentrate by mixing 0.8-1.2% by weight of jujube concentrate, 0.8-1.2% by weight of a puffed concentrate, 92-93% by weight of sugar, 1.3-1.7% by weight of apple concentrate and 0.05-0.15% by weight of carboxymethylcellulose sodium. And
(7) mixing 250 ~ 300 mL of the red ginseng concentrate prepared in the step (1) with 7 ~ 8 L of the mixed concentrate prepared in the step (6) to prepare a red ginseng mixed concentrate Way. A red ginseng mixed concentrate prepared by the method of any one of claims 1, 3, and 4.