KR102052530B1 - Manufacturing Method of Fermented Red Ginseng Using Steamed Ginseng and Microorganism - Google Patents

Abstract

The present invention relates to a manufacturing method of fermented red ginseng having an increased content of ginsenoside Rg3, and more specifically, to a manufacturing method of fermented red ginseng which inoculates an Aspergillus sp. strain and/or Bacillus sp. strain to ginseng steamed for one time to ferment the same and performs repeated steaming and drying steps to increase the content of ginsenoside Rg3; and to a food composition containing the fermented red ginseng manufactured thereby. In case of using the manufacturing method of fermented red ginseng according to the present invention, the method increases ginsenoside Rg3 components having physiological activity and can rapidly and conveniently manufacture fermented red ginseng in line with necessary pharmacological activities such that the present invention may be used in developments of disease treatment drugs, preventing drugs and health functional foods. In addition, the manufacturing method according to the present invention does not need special facilities or equipment, thereby being simple and efficient in terms of costs. Since the present invention purely cultures selected strains only to use the same, thereby preventing cross contamination with other microorganisms.

Description

Manufacturing Method of Fermented Red Ginseng Using Steamed Ginseng and Microorganism}

The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside Rg3 content, and more particularly, to the Aspergillus strain and / or Bacillus sp. The present invention relates to a method for preparing fermented red ginseng which has been enhanced by ginsenoside Rg3 content through repeated steaming and drying, and a food composition comprising fermented red ginseng prepared by the method.

Ginseng is a semi-negative plant, a genus of the genus Araliaceae and Panax. Its properties are slightly warm, sweet and slightly used, and it has been used as a representative herbal medicine for promoting health and preventing diseases. Ginseng (fresh ginseng) was used as it is, or dried and prepared in the form of white ginseng (白 蔘, white ginseng) or steamed red ginseng (紅 蔘, red ginseng) was used in the form of.

Recently, many studies have been conducted to further increase the content of ginseng saponin present only in processed ginseng. As a result, processed ginseng such as taeguk ginseng and black ginseng have been developed. In particular, black ginseng means ginseng that has been changed to black through several steaming and drying processes, and the ginseng saponin which is basically present during several steaming and drying processes is not lost, and is present only in processed ginseng. Since the content of ginseng saponin is known to be enhanced, research on a method of more effectively producing such black ginseng has been actively conducted.

As an example of strengthening the pharmacological efficacy of ginseng in the past, it can be divided into white and red ginseng products according to the processing method of ginseng, and the ginsenoside content of certain ingredients is much higher than that of white ginseng. The pharmacological effect of the product is better. In addition, as a processing method of ginseng (ginseng) to enhance the pharmacological effect of ginseng, a method by heat treatment, a method by acid and enzyme, a method by microorganisms, etc. are known. The method of preparing black ginseng and the method of treating red ginseng concentrate and extract at high temperature and high pressure are well known.

Recently, high value-added health with excellent pharmacological activity of cancer prevention and anticancer activity by increasing the selectivity for conversion of specific ingredients such as ginsenoside Rg3 and Rb1, which is more effective in cancer prevention and anticancer activity among red ginseng. There is a demand for technology for manufacturing foods and the like. In red ginseng, the active ingredient is more concentrated during the steaming and drying process. The red ginseng produces a physiologically active ingredient, such as saponin, which is effective for digestion and absorption, and may help to enhance the immune system and strengthen the function.

Saponins are a chemical compound called glycosides. It is contained in the roots, stems, leaves, bark, and seeds of plants, and is called ginsenoside as a bioactive substance effective for anticancer, antioxidant, and cholesterol lowering. There are about 30 kinds of ginsenosides, of which ginsenoside Rb1 is the most abundant, accounting for about 23% of all saponins, about 19% Rg1, 15% Re, 11% Rb2, and Rc It is known to contain 12% and about 7% of Rd. Of the various ginsenosides, Rg3 is present in trace amounts of wild ginseng and red ginseng.

Ginsenoside Rg3 inhibits thrombus formation, inhibits platelet aggregation, expands blood vessels, promotes blood circulation, and decreases blood pressure. In addition, it inhibits the metastasis of cancer cells, inhibits the development of resistance to anticancer drugs, and has a strong effect of preventing dementia. Although Rg3 is excellent in effect, only a small amount of red ginseng has been studied to increase the content of Rg3 in red ginseng.

In order to increase the content of ginsenoside Rg3 contained in trace amounts of red ginseng, and to prepare red ginseng with enhanced antioxidant function, the present inventors inoculated and fermented with useful microorganisms once steamed ginseng and further steaming and Fermented red ginseng was prepared by repeating the drying step eight times, and it was confirmed that the Rg3 content of the prepared fermented red ginseng was increased, thereby completing the present invention.

The above information described in this Background section is only for improving the understanding of the background of the present invention, and therefore does not include information that forms a prior art known to those of ordinary skill in the art. You may not.

An object of the present invention is to provide a method for producing fermented red ginseng with increased content of Rg3, a ginseng saponin component exhibiting physiological activity.

Another object of the present invention to provide a fermented red ginseng with an increased content of Rg3.

Still another object of the present invention is to provide a food that is beneficial to health, including fermented red ginseng with an increased content of Rg3.

In order to achieve the above object, the present invention comprises the steps of (a) inoculating and fermenting strains of the genus Aspergillus (Spergillus) and / or Bacillus (Bacillus) to steamed ginseng once; (b) steaming and drying the fermented ginseng; And (c) repeating the step (b) seven times additionally.

The present invention also provides a fermented red ginseng prepared by the method and a food composition comprising the fermented red ginseng.

When using the method of manufacturing fermented red ginseng according to the present invention, it is possible to manufacture fermented red ginseng simply and quickly in accordance with the necessary pharmacological activity by increasing the ginsenoside Rg3 component having a physiological activity, the disease treatment, prevention and health functional foods of It can be widely used for development. In addition, the manufacturing method according to the present invention is simple and cost-effective because it does not require a special facility or equipment, and since only the selected strain is used by culturing purely, there is an effect of preventing the problem of cross contamination with other microorganisms.

1 is a schematic diagram showing a fermented red ginseng manufacturing process according to the present invention.
2 Aspergillus oryzae , Bacillus It is a graph showing the ginsenoside Rg3, Rg1, Rb1 content of fermented red ginseng prepared using subtilis or mixed strain.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

The present inventors have tried to develop a method for producing red ginseng with increased content of ginseng saponin components present only in processed ginseng, inoculated Aspergillus bacteria to ginseng or red ginseng, performing a steaming process and a drying process a total of nine times Fermented red ginseng was prepared with a significant increase in the content of ginsenoside Rg3, which is effective in immune and physiological activities without significant destruction of ginseng saponin.

Accordingly, the present invention in one aspect, (a) the step of inoculating and fermentation strains of Aspergillus (Aspergillus) and / or Bacillus (Bacillus) strain in steamed ginseng once; (b) steaming and drying the fermented ginseng; And (c) repeating the step (b) seven times additionally.

In the present invention, the ginseng can be prepared by steaming after washing the ginseng.

'Ginseng' is a perennial ripening root belonging to the genus Oga ginseng according to the plant taxonomy, and about 11 species are known on the earth. For example, the ginseng is native to the Far East of Asia (North 33 ~ 48: Korea, North Manchuria, and Russia). Very good Panax ginseng CAMeyer; American ginseng (Panax quinquefolium L.) native and cultivated in the United States and Canada; Panax notoginseng F.H.Chen, wild or cultivated in southwestern Guangxi province from southeastern Yunnan Province, China; And Panax japonicus C.A.Meyer, which is distributed in Japan, southwest China, and Nepal. Currently, the use of ginseng is used in the form of red ginseng, ginseng, or black ginseng, which are produced by heating a white ginseng, dried ginseng as it is grown and harvested at room temperature.

In the present invention, the ginseng used in the fermented red ginseng may be used a variety of known ginseng, and may be Korean ginseng, hoegisam, jeonchisam, bamboo shoots, three leaf ginseng, Himalayan ginseng and Vietnamese ginseng, but is not limited thereto. In one embodiment of the present invention, Korean ginseng was used.

Red ginseng is a kind of herbal medicine made from ginseng through special steaming, drying and processing processes. Due to the heat treatment, red ginseng contains ginsenosides (Rb1, Rb2, Rc, Rd, Rg1, Re, etc.) and antioxidant active substances in large amounts compared to ginseng or white ginseng, and also produces unique ginsenosides. . The various types of ginsenosides include nourishing tonic, central nervous system symptom-improving effect, learning function enhancement, memory improvement, bio-resistance enhancement, homeostasis maintenance, hypoglycemic function, detoxification action, liver protection and regeneration, cardiomyocyte protection and It is known to have various pharmacological effects such as strengthening of heart function, lowering blood cholesterol content, controlling blood pressure, and anticancer effect.

In the present specification, the term 'jet mature' is used in the same sense as 'capsicum' and refers to a process of steaming (or boiling) ripening to produce red ginseng from fresh ginseng or ginseng.

In the present invention, the steaming of step (a) may be characterized in that steaming for 3 to 6 hours at 70 to 110 ℃.

In the present invention, the strain of the genus Aspergillus (Aspergillus) is a beneficial bacterium Aspergillus duck ( Aspergillus oryzae ), Aspergillus niger ( Aspergillus niger) niger), Usami Aspergillus (Aspergillus usamii), Aspergillus Shiro Usami (Aspergillus shirousamii ), Aspergillus awamori or Aspergillus kawachii , and may be characterized as being preferably Aspergillus oryzae .

In the present invention, the Bacillus genus strain may be characterized as Bacillus subtilis ( Bacillus subtilis ) or Bacillus coagulans ( Bacillus subtilis ) which is a beneficial bacterium , preferably Bacillus subtilis It can be characterized by the).

Inoculation Aspergillus oryzae is a sulfur bacterium used for preparing meju, and the inoculation bacterium is inoculated into steamed ginseng once, and the inoculated ginseng can be fermented in a fermentation chamber for 24 to 48 hours.

In the present invention, the fermentation of step (a) may be characterized in that the fermentation for 24 to 48 hours at 30 to 40 ℃.

In the present invention, the steaming step (b) is steamed for 3 to 6 hours at 70 to 110 ℃, drying may be characterized in that the drying for 3 to 12 hours at 30 to 50 ℃. The drying may be hot air drying.

In one embodiment of the present invention, steaming once before inoculating the strain, Aspergillus oryzae , Bacillus Fermented red ginseng was prepared through a total of nine steaming and drying steps including subtilis or mixed strains thereof and eight steaming steps after fermentation. If the steaming and drying step is less than 9 times, or more than 10 times, there is a problem that the Rg3 content of the fermented red ginseng produced is low, so including a total of 9 steaming and drying steps is the most efficient manufacturing method while increasing the Rg3 content It was.

In the present invention, the ginsenoside (ginsenoside) Rg3 content of the prepared fermented red ginseng may be characterized in that 2.30 to 5.02mg / g.

In the present invention, 'fermented red ginseng' refers to fermented ginseng obtained by fermentation after inoculating microorganisms into ginseng.

In another aspect, the present invention relates to a fermented red ginseng prepared using the above method and having a ginsenoside Rg3 content of 2.30 to 5.02 mg / g.

Various products including ginsenoside, an active ingredient unique to red ginseng, are processed and sold in various forms such as concentrated, powder, capsules, liquid formulations, and beverages. Among them, liquid preparations, beverages, etc. are easy to take and quick absorption shows high preference for consumers.

In the present invention, the fermented red ginseng may be processed into various forms such as concentrate, powder, capsule, liquid formulation, beverage, and preferably, liquid formulation. The liquid formulation includes all liquids derived from red ginseng as extracts, leaching liquids, and the like of red ginseng.

Fermented red ginseng prepared using the manufacturing method according to the present invention has an excellent saponin content, it can be used as a raw material of the composition for pharmaceuticals, cosmetics and feed as well as health food.

In another aspect, the present invention relates to a food composition comprising the fermented red ginseng.

In the present invention, the food includes various foods such as various health foods, menopausal and senile foods, beauty foods, beverages, gums, teas, vitamin complexes and the like. Since the composition has little toxicity and side effects, it is a drug that can be used safely even for long-term administration for the purpose of prevention.

The amount of fermented red ginseng that can be added to the food composition may generally be added in an amount of 0.01 to 15% by weight of the total food weight, and the food health beverage composition is 0.02 to 10 g, preferably 0.3 to 1 g, based on 100 ml.

The component of the health beverage containing fermented red ginseng according to the present invention is not particularly limited, and may include various flavors or natural carbohydrates as additional components, as in general beverages. Examples of the natural carbohydrate may include conventional sugars such as glucose, fructose, maltose, sucrose, dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. In addition, natural sweeteners, including taumartin and stevia extract, and artificial sweeteners such as saccharin aspartame may also be advantageously used.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.

Example  One: Steaming  Of red ginseng according to the number of times Rg3  Content comparison

Purchasing 4 ~ 5 years old ginseng (Gyeongbuk Yeongju, Hope ginseng yarn (Nanbal ginseng)), washing, steaming at 80 ℃ for 3 hours in steamer, drying at 40 ℃ for 8 hours to collect sample It was.

As shown in Table 1 below, when the number of steaming processes increased from 3 to 9 times, the Rg3 content was increased.

As a result of preparing red ginseng by steaming 9 times, it was confirmed that the content of Rg3 was significantly increased rather than steaming 3 times. In addition, when steaming 10 times, the content of Rg3 decreases rather than steaming 9 times, and when steaming 10 times or more, it was confirmed that the loss of the active ingredient is expected.

Example  2: Ginsenosides of Fermented Red Ginseng Using Microorganisms Rg3  Enhancement analysis

3 steamed red ginseng, 9 steamed red ginseng, 9 steamed and Aspergillus Red ginseng inoculated with oryzae strains (Chungmu fermentation (Ulsan, Ulju-gun), “Hwangguk” (meju) used in manufacturing meju), 9 steams and Bacillus subtillus strains (fermented microbial Industry Development Institute, SCK115022) a ginseng or 9th steaming and inoculated Aspergillus Red ginseng was inoculated with a mixed strain of oryzae and Bacillus subtillus strains. Aspergillus oryzae and Bacillus In the mixed strains of subtillus, the mixing ratio may be arbitrary, and the inoculation content of each strain was performed according to general inoculation criteria. Preferably, the number of days of fermentation after inoculation of the strain may be set within at least 1 day to within 2 days, and may be changed depending on conditions. When two or more kinds of strains are used, each strain may be cultured in turn or in combination.

After inoculating each strain into red ginseng, cultured and fermented, the Rg3 content of fermented red ginseng was compared.

As a result, as shown in Table 2, it was confirmed that the average content of Rg3 in the experimental group 2 (9 times, Aspergillus oryzae ) increased by an average of 4 to 5 times than the experimental group 1 (three times).

1st increase of 3 times, sterile

Number 2: Aspergillus oryzae -9 increase, single strain

Number 3: Bacillus subtillus -9 increase, single strain

Number 4: Aspergillus oryzae + Bacillus subtillus -9 times, mixed strain (based on 1.3kg of red ginseng, 50g B. subtillus diluted 100 times (100ml of strain + 400ml of water) + A. oryzae 20g)

Number 5: Aspergillus oryzae + Bacillus subtillus -9 times increase, mixed strain (based on 1.3kg of red ginseng, 5 times diluted B. subtillus 25g (100ml of strain + 400ml of water) + A. oryzae 10g)

Aspergillus finds the most effective way to increase Rg3 content Inoculating oryzae strain was preferred to steam and dry a total of nine times to ferment (Fig. 2).

As described above in detail specific parts of the present invention, it will be apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (8)

(a) 30 to 40 ° C by inoculating Aspergillus strain, Bacillus subtilis or Bacillus coagulans in ginseng steamed at 70 to 110 ° C for 3 to 6 hours Fermentation for 24 to 48 hours;
(b) steaming the fermented ginseng for 3 to 6 hours at 70 to 110 ℃ and drying for 3 to 12 hours at 30 to 50 ℃; And
(c) repeating the step (b) additionally seven times.
delete The method of claim 1, wherein the Aspergillus genus strains are Aspergillus oryzae , Aspergillus niger , Aspergillus usamii , Aspergillus sirousami Aspergillus shirousamii ), Aspergillus awamori ( Aspergillus awamori ) or Aspergillus kawachii ( Aspergillus kawachii ) The manufacturing method of fermented red ginseng, characterized in that.
delete delete The method for preparing fermented red ginseng according to claim 1, wherein the prepared ginsenoside Rg3 content is 2.30 to 5.02 mg / g.
delete delete

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