KR102106692B1 - Low temperature manufacturing method of ginseng sprout - Google Patents

Abstract

The present invention relates to a low-temperature processing method of sprout ginseng, more specifically, low-temperature processing of sprout ginseng at a temperature of 60 ° C. or lower to have a high content of active ingredients such as total phenolic compounds and ginsenosides, antioxidant activity, cholesterol adsorption activity, and We propose a low-temperature processing method of sprout ginseng with improved ACE inhibitory activity.
In the present invention, after adding 7-12 times the water to the crushed sprout ginseng, the mixture of biskozyme enzyme and fungal wheat enzyme in a volume ratio of 0.75: 0.25 is added 0.5 to 1.5% of the total weight, and then 45 to 55 ℃ It provides a low-temperature processing method of sprout ginseng characterized in that it is decomposed and extracted for 20 to 28 hours.

Description

Low temperature manufacturing method of ginseng sprout

The present invention relates to a low-temperature processing method of sprout ginseng, more specifically, low-temperature processing of sprout ginseng at a temperature of 60 ° C. or lower to have a high content of active ingredients such as total phenolic compounds and ginsenosides, antioxidant activity, cholesterol adsorption activity, and We propose a low-temperature processing method of sprout ginseng with improved ACE inhibitory activity.

Most of ginseng has used roots for medicinal purposes, but recently it has been known that ginseng leaves, which are ginseng roots, have more saponin content than roots, and sprout ginseng, which can take leaves together with ginseng roots, is gaining popularity from consumers as a new crop. . Ginseng sprouts have a short cultivation period, so the leaves of ginseng are soft, tender, and contain unique ginseng flavor, taste, and ingredients. They are used for green juice, raw food, salad, and cooking, and various methods for processing them have been developed. .

Sprout ginseng has the advantage of edible from root to leaf without worrying about residual chemical pesticides at a lower price than conventional ginseng. Therefore, while the existing ginseng processes the roots to be dried or red ginseng to improve the storage, the new ginseng has the disadvantage that the merchandise is rapidly deteriorated due to the debris of the leaves during drying, so improve it, and the existing ginseng has There is a need to develop a processing method that maintains or enhances functions such as blood pressure control, arteriosclerosis, and treatment of adult diseases such as hyperlipidemia, prevention and prevention, and physical resistance enhancement.

In the existing patent related to sprout ginseng, the main method of cultivation of sprout ginseng using LED is mainly, and as a processed product using sprout ginseng, preparation of skin care composition using kimchi, powdered tea, extract or fermentation solution added with sprout ginseng, There is a method for manufacturing a liquid beverage using sprout ginseng. Patent Publication 10-2016-0007848 "Functional Drink Using Sprout Ginseng and Method for Producing It," heat-processing Sprout Ginseng, ferment the malt into the extracted juice, ferment, and then purify and sterilize the precipitate to produce a beverage. Disclosed is a method having a more saponin content, excellent pharmacological action, and having a taste and aroma of sprouted ginseng, which has a different taste and aroma than grinding ginseng ginseng, and produces a softer taste than red ginseng drink. have.

The most convenient processing method, hot water extraction method, is heated at high temperature during manufacturing, so there are many destructions of nutrients originating from the leaves of ginseng sprouts. There are low disadvantages. In addition, in the case of a simple dried product, if the color of the leaf changes to yellow-brown, the productability decreases, and there is no problem in enhancing the functionality because there is no change in the composition of ginseng sprouts by simply drying.

An object of the present invention is to process the sprout ginseng, when the raw material is used directly to prepare a liquid, when used by drying and extraction process, the loss of components due to high temperature is reduced, the processing time can be shortened, and the sprout can enhance functionality. I would like to propose a method for manufacturing low temperature processing method of ginseng.

In order to achieve the above objects, the present invention adds 7 to 12 times the weight of water to the sprout ginseng, and then adds 0.5 to 1.5% of the total weight of the mixture of biscozyme and fungal wheat at a volume ratio of 0.75: 0.25. Next, the processing method of decomposing and extracting at 45 ~ 55 ℃ for 20 ~ 28 hours, the sprout ginseng is carefully chopped and then wrapped in Korean paper and aged at 40 ~ 60 ℃, while the seasoning treatment is performed with sprout ginseng. A box in which a contact space that can be placed is formed, and rail holes are formed on both side walls; In the close space of the box, the rail hole is rotatably provided through a supported rotational axis as a rolling contact to sprout ginseng placed on the floor, but the surface has a replaceable non-woven fabric for absorbing moisture generated during rolling contact. Adhesion roller; The rear end of the contact roller is connected to the rotating shaft in a rotatable state through a support lever, and moved in the same direction. On one side, the leaf attached to the bottom surface of the contact space is spaced apart by the contact roller to conveniently collect. An auxiliary roller equipped with a hook for doing; And it provides a low-temperature processing method of sprout ginseng, characterized in that the rotation axis of the contact roller is axially coupled in a rotatable state to use a spice machine consisting of a cylinder that moves back and forth by a telescopic operation.

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When processing ginseng sprouts according to the low-temperature processing method according to the present invention, the content of active ingredients such as total phenolic compounds and ginsenosides increases, and with the increase of these components, such as antioxidant activity, cholesterol adsorption activity and ACE inhibitory activity It has the effect of increasing physiological activity.

In addition, since it is processed within a maximum of 5 days at a low temperature of 60 ° C. or less, there is an advantage of low loss of nutrients and active ingredients and economical efficiency.

1 is a perspective view of a seasoning device according to a preferred embodiment of the present invention.
2 and 3 is a state diagram of the seasoning device according to a preferred embodiment of the present invention.

The method for manufacturing a black garlic beverage to be provided in the present invention will be described in more detail through the following examples and experimental examples. The examples and experimental examples are for explaining the gist of the present invention, and accordingly, the scope of the present invention is not limited.

The low-temperature processing method of sprout ginseng according to the present invention is first, after adding 7 to 12 times the water compared to the weight of sprout ginseng, the mixture of biscozyme enzyme and fungal wheat enzyme at a ratio of 0.75: 0.25 by volume is 0.5 ~ After adding 1.5%, it is decomposed and extracted at 45 ~ 55 ℃ for 20 ~ 28 hours, so that the loss of nutrients and active ingredients is small, and the ginseng ginseng extract with improved yield and functionality is prepared. Depending on the intended use, to stop the enzymatic reaction, raise the temperature to 90 ℃, heat it for 0.5 to 1 hour, and then use the filtered filtrate.

Low temperature extract of sprout ginseng according to the present invention has an improved antioxidant, cholesterol adsorption activity and ACE inhibitory activity, thereby improving functionality. In addition, after low temperature extraction, it can be used directly to produce secondary processed products (beverage, concentrate, etc.) or can be used by further heating. Filtrate filtered by stopping the enzymatic reaction is mixed with other materials such as sugar to directly drink. Can be utilized.

In order to increase the extraction rate of the active ingredient contained in sprout ginseng, an aging process may be added prior to enzymatic decomposition. The ripening process is followed by washing the sprout ginseng, drying it naturally, removing moisture, and then cutting it into lengths within 2 ~ 5 cm. Wrap the finely cut sprout ginseng in a nonwoven fabric for 5 minutes, and wrap it in 2-4 layers of Korean paper. It is aged at 40 to 60 ° C or lower. When the above-mentioned mind treatment is performed for 5 minutes or more, the leaf tissue of the sprout ginseng is excessively damaged, and the smell of green leaves may remain. . In addition, if the packaging is too thin or too thick with Korean paper, the difference in temperature may occur between the surface and the inside of the sprout ginseng due to the heat of the ripening machine, and the evaporation of moisture is insufficient or insufficient to induce reaction between sufficient components during aging. There is this.

In addition, when the aging temperature is less than 40 ° C, there is concern about corruption due to microorganisms introduced from the spice treatment rather than aging, and when the temperature is too high, drying takes precedence over the browning reaction, so that the content of the active ingredient cannot be sufficiently increased. There is this. It is suitable to mature for 3 days at 40 ° C and 2 days at 60 ° C. When extracting the aged at a low temperature, there is an advantage that the content of the active ingredient is more easily, and an extract having an increased antioxidant activity, cholesterol adsorption activity and ACE inhibitory activity can be prepared. Aged sprout ginseng is not extracted, but can be directly powdered and utilized directly.

In addition, a separate seasoning machine may be used in the above processing. 1 is a perspective view of a seasoning machine according to a preferred embodiment of the present invention, and FIGS. 2 and 3 are state diagrams of using a seasoning machine according to a preferred embodiment of the present invention. The receptacle is a box 10 in which a contact space 12 capable of placing sprout ginseng is formed, and rail holes 14 are formed on both side walls; Within the contact space of the box 10, the rail hole 14 is provided to be rolled through a rotating shaft 24 supported by the rail, so that the sprout ginseng placed on the floor is in close contact with the roll, but moisture generated when the surface is in close contact with the rolling. A contact roller 20 having a replaceable nonwoven fabric 22 for absorbing water; The rear end of the contact roller 20 is connected to the rotating shaft 24 through a support lever 32 in a rotatable state and is moved in the same direction, but at one side, the bottom of the contact space by the contact roller 20 Auxiliary roller (30) with a hook (34) for convenient collection by separating sprout ginseng in close contact with the surface; And a cylinder 40 that axially engages the rotating shaft 24 of the contact roller 20 in a rotatable state and moves back and forth by an expansion and contraction operation. The operational relationship of the souvenir constructed as above is as follows.

That is, as shown in FIG. 2, the sprouted ginseng to be noted is spread out into the contact space 12 of the box 10, and when the cylinder 40 is contracted to operate, the contact roller 20 is rotated to the right. It is moved in the direction, the ginseng sprouts are rolled in close contact by this close contact roller 20 to be processed. At the same time, the hook 34 provided on the auxiliary roller 30 is moved away from the bottom surface of the contact space 12 to facilitate collection of the closely-rolled sprout ginseng while moving in the same direction. On the other hand, as the auxiliary roller 30 is also provided in a rotatable state, it is possible to scratch the bottom surface while being naturally corrected during the movement process.

When the sprout ginseng is kept in mind using this seasoning machine, it is easy to extract the active ingredient because the seasoning is constant, and since the non-woven fabric is provided in the contact roller, it is possible to absorb moisture generated during the seasoning process, so it is difficult to wrap the sprout ginseng with a non-woven fabric. This is solved.

Example 1) Optimal enzyme selection for production of sprout ginseng degradation products

In order to select the optimal enzyme suitable for the enzyme decomposition of sprout ginseng, the enzymes were analyzed using four commercially used enzymes (viscozyme, celluclast, fungamyl, and saczyme) as samples. At this time, the control reaction was performed under the same conditions by adding water without adding an enzyme. After washing and drying naturally, 180 mL of water was added to 20 g of ginseng sprouts, and the enzyme was decomposed at 50 ° C for 24 hours by adding 1% of the total amount. After completion of decomposition, the enzyme was deactivated by heating at 90 ° C for 30 minutes, and then used as a sample for experiment.

Experimental Example 1 ) Reducing sugar and total phenolic compound

The content of reducing sugar was taken by taking 1 mL of the sample solution diluted with distilled water according to the Dinitrosalicylic acid (DNS) method, adding 3 mL of DNS reagent, and heating in a boiling water for 15 minutes in boiling water, then cooling in cold water. This was measured by absorbance at 570 nm with a spectrophotometer (Libra S 35, Biochrom Ltd., Cambridge, England), and quantified according to a calibration curve using Glucose (Sigma-Aldrich Co., St, Louis, MO, USA) as a standard. Did.

To quantify the total phenolic compound, add 0.5 mL of the Foline-Ciocalteau reagent to 1 mL of the sample filtrate, stir for 3 minutes, then add 0.5 mL of 10% Na ₂ CO ₃ solution and stand for 1 hour in the dark at room temperature, then at 760 nm. Absorbance was measured. The content of the total phenolic compound was calculated from the calibration curve obtained by analyzing in the same manner as the sample using gallic acid (Sigma-Aldrich Co., St, Louis, MO, USA) as a standard.

Table 1 shows the results of analyzing the content of reducing sugars and total phenolic compounds in the low temperature extract of sprout ginseng prepared by different types of enzymes.

Reducing sugar and total phenolic compound content of low temperature extract of sprout ginseng prepared by different types of enzymes Enzyme type Reducing sugar
(g / 100 g) Total phenolic compounds
(mg / 100 g) Control 1.55 ± 0.01 ^a 49.11 ± 1.02 ^a Biscozyme 6.38 ± 0.01 ^e 69.61 ± 0.99 ^e Cellulite 3.85 ± 0.02 ^c 55.39 ± 0.43 ^b Fungamil 2.08 ± 0.03 ^b 64.54 ± 1.02 ^c Sacozyme 4.32 ± 0.03 ^d 67.76 ± 0.42 ^d

^{a ~ e} Within the same analysis items, p <0.05 level showed significant difference by means of Duncan's multiple range test.

The content of reducing sugar was statistically higher in all samples decomposed and extracted using enzymes compared to the control group. Among them, the content of reducing sugar was the highest in samples digested with biskozyme, which was 6.38 g / 100 g. The content of the total phenolic compound was similar to that of reducing sugar, and it was quantified as 49.11 mg / 100 g in the sample (control) reacted for the same time without the addition of enzyme, whereas in the enzymatic decomposition experiment groups, it was 55.39 to 69.61 mg / 100 g, which was 1.13 compared to the control group. It was ~ 1.42 times higher.

Experimental Example 2 ) Evaluation of antioxidant activity

The antioxidant activity of the enzyme solution of sprout ginseng was evaluated through DPPH and ABTs radical scavenging activity. The radical scavenging activity of 1,1-Diphenyl-2-picrylhydrazyl (DPPH) is shown as the electron donating activity for DPPH. The purple reagent is modified with Blois' method using the principle of decoloring as the antioxidant activity of the sample increases, and converted into ethanol. After mixing 100 μL of the DPPH solution adjusted to a concentration of 1.5 ㅧ 10 ^-4 M and 100 μL of the sample and reacting for 20 minutes at room temperature, measure the absorbance at 525 nm using a spectrophotometer to determine the sample addition for the sample-free sample. It was calculated by absorbance ratio and expressed as%.

2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging ability is dissolved in 7 mM ABTS solution to a potassium mM persulfate to 2.4 mM according to Re et al. After reacting for an hour, it was diluted with distilled water so that the absorbance at 415 nm was 1.5. 100 μL of the sample solution for each concentration was added to 100 μL of this solution, and reacted at room temperature for 5 minutes, and absorbance was measured at 415 nm, and ABTS radical scavenging ability was expressed as the absorbance ratio of the sample addition and no addition.

Table 2 shows the results of comparing the DPPH radical scavenging activity by varying the concentration of the low-temperature extract of Ssamsam ginseng. As the concentration of the sample increased, the activity tended to increase, but only the extracts of biscozyme and sacozyme at the concentration of 100 mg / mL showed the same level of activity as the control group, compared with the control group without addition of enzyme, and other enzymatic digestion extracts The activity was significantly lower than these.

DPPH radical scavenging activity of low temperature extract of sprout ginseng by concentration prepared by different types of enzymes Enzyme type Sample concentration (mg / mL) 25 50 100 Control 15.82 ± 1.71 ^cA 19.90 ± 2.05 ^bB 34.27 ± 0.82 ^cC Biscozyme 18.61 ± 2.20 ^cA 23.44 ± 1.40 ^bB 34.39 ± 2.20 ^cC Cellulite 5.46 ± 0.62 ^aA 11.77 ± 1.61 ^aB 20.17 ± 0.95 ^aB Fungamil 11.18 ± 2.73 ^bA 14.60 ± 2.97 ^aA 30.74 ± 0.74 ^bB Sacozyme 15.09 ± 1.47 ^cA 22.69 ± 0.56 ^bB 35.99 ± 1.66 ^cC

^{a ~ e} indicates the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample concentration.

^{In the A ~ C} same enzyme, the significance was verified by Duncan's multiple range test at p <0.05 level, indicating that there is a difference.

As a result of evaluating the ABTS radical scavenging activity of the low temperature extract of sprout ginseng prepared by different types of enzymes, it showed more than 2 times higher activity than the DPPH radical scavenging activity. The activity of the enzyme digestion extracts was higher than that of the control group, which was 79.56 ~ 94.40%.

ABTS radical scavenging activity of low temperature extract of sprout ginseng by concentration prepared by different enzyme types Enzyme type Sample concentration (mg / mL) 25 50 100 Control 37.13 ± 3.39 ^aA 54.83 ± 0.30 ^bB 74.63 ± 0.37 ^bC Biscozyme 45.03 ± 0.38 ^bA 60.27 ± 0.42 ^cB 80.08 ± 0.46 ^cC Cellulite 38.26 ± 0.01 ^aA 53.12 ± 0.46 ^aB 71.70 ± 0.31 ^aC Fungamil 63.52 ± 0.70 ^cA 80.89 ± 1.22 ^dB 94.40 ± 0.27 ^dC Sacozyme 45.22 ± 0.54 ^bA 60.98 ± 0.43 ^cB 79.56 ± 0.55 ^cC

^{a ~ e} indicates the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample concentration.

^{In the A ~ C} same enzyme, the significance was verified by Duncan's multiple range test at p <0.05 level, indicating that there is a difference.

Summarizing the results of the above analysis, biscozyme was the best in increasing the content of reducing sugars and total phenolic compounds among the enzymes used in the production of enzymatically decomposed extracts of each sprout. Silver Fungamille was the best.

Example 2) Proper mixing ratio of enzymes for the production of sprout ginseng degradation products

From the results of Example 1 and Experimental Examples, these enzymes were used alone in preparing the enzyme decomposition of ginseng sprouts by using biszyme and fungamyl, which are enzymes having relatively high efficiency and high content of active ingredients. Alternatively, in order to confirm the difference in activity according to the mixing ratio, enzymes were mixed according to the ratio shown in Table 4 to decompose. At this time, the conditions for enzymatic decomposition were the same as in Example 1.

Sample code of low-temperature decomposition extract of sprout ginseng with different mixing ratio of biskozyme and fungal wheat enzyme Enzyme name Sample code C E-1 E-2 E-3 E-4 E-5 Biscozyme 0 One 0.75 0.5 0.25 0 Fungamil 0 0 0.25 0.5 0.75 One

Experimental Example 3 ) Reducing sugar and total phenolic compound of sprout ginseng decomposition product with different mixing ratio of enzyme

Table 5 shows the results of analyzing the content of reducing sugars and total phenolic compounds of enzymatic decomposition and extracts prepared by different mixing ratios of biskozyme and fungalyl enzyme. The content of reducing sugar is higher as the ratio of biscozyme is higher. The E-1 treated with biscozyme was 7.95 g / 100 g. The higher the mixing ratio of fungyl, the lower the content of reducing sugar, and 2.16 in the case of fungylmil treated group. g / 100 g. The total phenolic compound content was significantly higher in enzymatically decomposed extracts than in the control group, but showed a tendency opposite to that of reducing sugars. At 84.59 mg / 100 g, it was the highest content.

Reducing sugar and total phenolic compound content of low-temperature decomposition extract of sprout ginseng with different mixing ratio of biscozyme and fungal wheat enzyme Sample code Reducing sugar (g / 100 g) Total phenolic compound (mg / 100 g) C 1.51 ± 0.01 ^a 60.37 ± 0.68 ^a E-1 7.95 ± 0.14 ^f 74.18 ± 0.86 ^b E-2 7.13 ± 0.08 ^e 78.82 ± 1.07 ^c E-3 6.23 ± 0.17 ^d 80.20 ± 1.56 ^c E-4 5.22 ± 0.05 ^c 80.46 ± 1.03 ^c E-5 2.16 ± 0.05 ^b 84.59 ± 0.77 ^d

^{In the a ~ f} same analysis item, the significance was verified by Duncan's multiple range test at p <0.05 level.

Experimental Example 4 ) Antioxidant activity of decomposition of sprout ginseng with different enzyme mixing ratio

In preparing the enzyme extract of sprout ginseng using two kinds of primary selected enzymes, DPPH and ABTS radical scavenging of antioxidant activity of the enzyme extract of sprout ginseng obtained after applying different mixing conditions to set the appropriate mixing ratio of them Results evaluated through activity are shown in Tables 6 and 7, respectively.

DPPH radical scavenging activity of low-temperature decomposition extract of sprout ginseng with different mixing ratio of biskozyme and fungal wheat enzyme Sample code Sample concentration (mg / mL) 25 50 100 C 23.14 ± 1.47 ^aA 32.53 ± 1.18 ^bB 51.91 ± 1.20 ^aC E-1 30.48 ± 1.73 ^cA 41.81 ± 0.90 ^dB 60.35 ± 0.81 ^dC E-2 27.21 ± 0.71 ^bA 40.68 ± 1.85 ^cdB 58.19 ± 1.33 ^cdC E-3 27.87 ± 1.96 ^bA 38.29 ± 1.44 ^cB 55.75 ± 2.40 ^bcB E-4 26.38 ± 0.23 ^bA 27.16 ± 1.25 ^aA 53.09 ± 0.75 ^abB E-5 28.67 ± 0.98 ^bA 39.77 ± 0.84 ^cdB 58.01 ± 1.90 ^cdC

^{a ~ d} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample concentration.

^{A ~ C} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample code.

The extract obtained after enzymatic decomposition was used as a stock solution, diluted 2 times and 4 times with water added thereto, and then DPPH radical scavenging activity was measured. As a result, the 4 times dilution was 23.14 to 30.48%, and the 2 times dilution was 27.15 to 41.81%. It was shown. In the stock solution, the control group had the lowest activity at 51.91%, and the enzymatic decomposition extracts showed the activity at 53.09 to 60.35%. The activity of the biscozyme alone addition group was the highest, and there was no statistical difference between the other samples.

As a result of comparing ABTS radical scavenging activity of the low temperature decomposition extract of sprouts ginseng (Table 7), the extract concentration with the highest concentration was 90.17% in the control group, and the activity of the enzymatic decomposition extracts was 95.46 ~ 98.08%, which was significantly higher. There was no statistically significant difference in the liver. When the enzymatic digestion extract was diluted, the activity was higher when biskozyme or fungalyl was used alone, and the higher the mixing ratio of biscozyme when the mixing ratio was different, the higher the activity.

ABTS radical scavenging activity of low-temperature decomposition extract of sprout ginseng with a different mixing ratio of biscozyme and fungal wheat enzyme Sample code Sample concentration (mg / mL) 25 50 100 C 48.94 ± 2.02 ^aA 70.40 ± 3.50 ^aB 90.17 ± 3.54 ^aC E-1 60.72 ± 2.43 ^dA 82.27 ± 0.71 ^dB 98.08 ± 0.37 ^bC E-2 55.73 ± 1.85 ^bA 79.29 ± 1.22 ^cdB 97.75 ± 0.74 ^bC E-3 56.63 ± 1.58 ^bcA 75.37 ± 3.63 ^bcB 97.48 ± 0.77 ^bC E-4 51.69 ± 2.10 ^aA 73.97 ± 1.05 ^abB 95.46 ± 0.41 ^bC E-5 60.20 ± 2.24 ^cdA 82.39 ± 2.02 ^dB 97.95 ± 0.55 ^bC

^{a ~ d} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample concentration.

^{A ~ C} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same sample code.

Experimental Example 5 ) Cholesterol adsorption activity and ACE inhibitory activity of sprout ginseng decomposition products with different mixing ratios of enzymes

Cholesterol adsorption activity of the sprout ginseng enzyme decomposition was significantly higher than that of the control group, only the fungyl monolysate, the activity of other samples was 11.89 ~ 16.34%, and the activity was 50% compared to the control (Table 9).

Angiotensin I is converted to angiotensin II by angiotensin converting enzyme (ACE), which causes blood pressure to rise. Inhibition of ACE prevents angiotensin II from being converted, thereby preventing an increase in blood pressure, so the degree of its activity is an indirect factor that can confirm the antihypertensive activity. The ACE inhibitory activity (Table 8) of the sprouted ginseng enzymatic decomposition extracts was the highest with 40.68% of the decomposition extract added with biscozyme alone, and then the activity of the complex enzyme decomposition product mixed with the ratio of biscozyme at 50% or higher was significantly higher.

Cholesterol adsorption activity and ACE inhibitory activity of low-temperature decomposition extract of sprout ginseng with a different mixing ratio of biskozyme and fungal wheat enzyme Sample code Cholesterol adsorption activity (%) ACE inhibitory activity (%) C 32.50 ± 0.63 ^c 30.43 ± 1.39 ^a E-1 11.89 ± 0.27 ^a 40.68 ± 2.56 ^c E-2 14.21 ± 1.50 ^ab 35.35 ± 0.99 ^b E-3 16.34 ± 1.59 ^b 35.46 ± 2.83 ^b E-4 13.93 ± 1.14 ^a 30.19 ± 1.99 ^a E-5 37.23 ± 1.82 ^d 28.14 ± 0.57 ^a

^{a ~ d} Within the same analysis items, p <0.05 indicates that there is a difference in the significance test by Duncan's multiple range test.

The concentration of the tested sample was 100 mg / mL.

The activity of captopril, a positive control for measuring ACE inhibitory activity, was 83.48 ± 0.90% at a concentration of 0.5 μg / mL.

In view of the above results, it is judged that it is most appropriate to mix bisucozyme and fungalyl at a ratio of 0.75: 0.25, because biscozyme or fungalyl has a uniform activity when mixed at an appropriate ratio rather than alone. do.

Example 3) Enzyme titration amount and decomposition time setting for the production of enzyme decomposition of sprout ginseng

When synthesizing the results of Example 2, the enzyme of the E-2 condition, which mixed biscozyme and fungalyl at a ratio of 0.75: 0.25, was the most active, so it was determined as an enzyme for the final decomposition of ginseng enzyme, and this mixed enzyme In preparing enzymatic decomposition products by adding water to crushed sprout ginseng to set 10 times to set the appropriate enzyme usage and decomposition time, make the enzyme multiply by 0.5, 1.0, 1.5 and 2% for the total volume. Each was added. Each reactant was sampled at 0, 3, 6, 12, 18, and 24 hours while storing at 50 ° C, the optimum temperature for the enzymatic reaction, to stop the enzymatic reaction, and then filtered the filtrate with filter paper as a sample for physicochemical properties. Used for analysis.

Experimental Example 6 ) Soluble solid content of sprout ginseng degradation product with different enzyme addition and decomposition time

Table 9 shows the results of measuring the soluble solid content of the sprout ginseng enzyme decomposition product with different enzyme addition ratio and reaction time using an automatic refractometer. The longer the reaction time, the higher the addition ratio of the enzyme, the more the soluble solid content increases. When the enzyme is added for 0.5% and reacted for 12 hours, the soluble solid content is 1.2 ° brix, but the enzyme is added 2.0%, and when reacted for the same time, the soluble solid content Increased to 2.1 ° brix. When the addition ratio of the enzyme is low, the soluble solid content tends to increase as the reaction time increases, but the soluble solid content decreases again after a certain time. That is, when 1.0% of the enzyme was added, the soluble solid content was the highest after 18 hours of reaction, and then decreased, and when 2.0% was added, the soluble solid content tended to decrease from 12 hours after the reaction.

Soluble solid content of sprout ginseng degradation product with different enzyme addition and decomposition time (° brix) Reaction time
(time) Enzyme addition rate (%) 0.5 1.0 1.5 2.0 0 1.1 ± 0.0 1.4 ± 0.0 1.7 ± 0.0 1.9 ± 0.0 3 1.1 ± 0.0 1.4 ± 0.0 1.7 ± 0.0 2.0 ± 0.0 6 1.2 ± 0.0 1.5 ± 0.0 1.6 ± 0.0 2.1 ± 0.0 12 1.2 ± 0.0 1.5 ± 0.0 1.8 ± 0.0 2.1 ± 0.0 18 1.1 ± 0.0 1.5 ± 0.0 1.9 ± 0.0 1.8 ± 0.0 24 1.2 ± 0.0 1.3 ± 0.0 1.9 ± 0.0 1.6 ± 0.0

Experimental Example 7 ) Reducing sugar of sprout ginseng degradation product with different enzyme addition amount and decomposition time

The content of reducing sugar also tends to be similar to that of soluble solids, so that the reaction time was not affected when the enzyme addition ratio was low, but when 1.0% or more was added, the reducing sugar content was the highest in the reaction period of 12 to 18 hours. The content was also higher.

Reducing sugar (g / 100 g) of decomposition of sprout ginseng with different amounts of enzyme added and decomposition time Reaction time
(time) Enzyme addition rate (%) 0.5 1.0 1.5 2.0 0 3.12 ± 0.02 ^aA 4.70 ± 0.05 ^aB 6.08 ± 0.08 ^aC 7.08 ± 0.06 ^bD 3 4.09 ± 0.04 ^bA 5.26 ± 0.07 ^bB 6.76 ± 0.13 ^bC 7.97 ± 0.07 ^cD 6 4.21 ± 0.18 ^bA 5.62 ± 0.11 ^cB 6.15 ± 0.07 ^aC 8.09 ± 0.04 ^dD 12 4.64 ± 0.05 ^cA 5.86 ± 0.05 ^dB 7.17 ± 0.11 ^cC 8.32 ± 0.05 ^eD 18 4.16 ± 0.02 ^bA 5.97 ± 0.04 ^dB 7.48 ± 0.03 ^dD 6.99 ± 0.03 ^bC 24 4.77 ± 0.08 ^cA 5.19 ± 0.02 ^bB 7.55 ± 0.08 ^dD 6.36 ± 0.08 ^aC

^{In the a ~ e} ratio of the same enzyme, the significance was verified by Duncan's multiple range test at the p <0.05 level.

^{A ~ D} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same reaction time.

Experimental Example 8 ) Total phenolic compound of sprout ginseng decomposition product with different enzyme addition amount and decomposition time

Table 11 shows the results of analyzing the total phenolic compound content according to the reaction time while varying the enzyme addition ratio to 0.5 to 2.0% and enzymatically decomposing each of them. The total phenolic compound content in all samples increased more than the reaction time, and the higher the enzyme addition ratio, the higher the content. When 0.5% of the enzyme was added, the content of the total phenol compound was the highest in 24 hours of the reaction, and the 1.0% of the enzyme added group was 71.48 g / 100 g in the 18 hour reaction, and the 2.0% added group was 88.36 g / 100 in the 12 hour reaction. It was the highest in g. The 1.5% enzyme-added group had the highest content of 84.28 g / 100 g at 24 hours of reaction, with the total phenolic compound content increasing as the reaction time elapsed.

Total phenolic compound content of sprout ginseng decomposition product with different amount of enzyme added and decomposition time (g / 100 g) Reaction time
(time) Enzyme addition rate (%) 0.5 1.0 1.5 2.0 0 50.35 ± 0.58 ^aA 53.46 ± 0.36 ^aB 58.95 ± 0.15 ^aC 62.68 ± 1.23 ^aD 3 58.57 ± 0.87 ^bA 64.29 ± 0.47 ^bB 72.09 ± 0.27 ^bC 80.07 ± 0.52 ^cD 6 61.79 ± 0.65 ^cA 69.12 ± 0.51 ^dB 74.01 ± 0.41 ^cC 84.63 ± 0.70 ^dD 12 61.18 ± 0.55 ^cA 70.07 ± 0.45 ^eB 80.22 ± 0.62 ^dC 88.36 ± 0.31 ^eD 18 58.26 ± 0.51 ^bA 71.48 ± 0.40 ^fB 82.65 ± 1.17 ^eD 80.39 ± 1.50 ^cC 24 66.10 ± 0.80 ^dA 67.68 ± 0.80 ^cA 84.28 ± 1.14 ^fC 75.86 ± 0.58 ^bB

^{In the a ~ e} ratio of the same enzyme, the significance was verified by Duncan's multiple range test at the p <0.05 level.

^{A ~ D} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same reaction time.

Experimental Example 9 ) Irradiated saponin content of sprout ginseng degraded product with different enzyme addition amount and decomposition time

As a result of the experiments of Experimental Examples 5 to 7, the results of analyzing the irradiation content of irradiated saponins of the decomposed extracts with 1.5% and 2.0% enzymes having higher soluble solids, reducing sugars and total phenolic compounds are shown in Table 12. In the case of the decomposition extract with 1.5% enzyme, there was no significant difference in the content of irradiated saponin according to the reaction time. Irradiation ponin content was the highest in time.

Irradiated saponin content of sprout ginseng degraded with different amount of enzyme added and decomposition time (mg / g) Response time (hours) Enzyme addition rate (%) 1.5 2.0 0 0.14 ± 0.01 ^a 0.17 ± 0.01 ^{c *} 3 0.13 ± 0.01 ^a 0.14 ± 0.01 ^{ab *} 6 0.12 ± 0.02 ^a 0.13 ± 0.02 ^a 12 0.14 ± 0.01 ^a 0.17 ± 0.01 ^{c *} 18 0.14 ± 0.01 ^a 0.17 ± 0.02 ^{c *} 24 0.14 ± 0.00 ^a 0.16 ± 0.01 ^{bc *}

^{In the a ~ c} same enzyme addition ratio, the significance was verified by Duncan's multiple range test at p <0.05 level, indicating that there is a difference.

^* Significant verification by Student's T range test at p <0.05 level within the same reaction time indicates a difference

Experimental Example 10 ) Ginsenosides of sprout ginseng degradation products with different amounts of enzyme and decomposition time

According to the Health Functional Food Code, it is stated that the content of functional ingredients in ginseng products should contain 0.8 to 34 mg / g of ginsenosides Rg1 and Rb1, and based on this, the main indicators of ginseng are Rg1 and Rb1, Since their content is specified as an index component, it was intended to confirm the condition that the content of these components is relatively high. The results of analyzing the content of ginsenosides according to the reaction time while preparing enzyme extracts of sprout ginseng by adding enzymes 1.5% and 2.0%, respectively, are shown in Tables 13 and 14, respectively.

Ginsenoside content (mg / 100 g) according to the reaction time of the decomposition of sprout ginseng with 1.5% mixed enzyme Ginsenoside Response time (hours) 0 3 6 12 18 24 Rb1 7.98 ± 1.88 ^c 5.69 ± 0.63 ^b 5.15 ± 1.14 ^b 3.13 ± 0.36 ^a - - Rb2 - 2.19 ± 0.35 ^b 1.82 ± 0.09 ^a - - - Rd 3.21 ± 0.16 ^a 5.36 ± 1.07 ^ab 6.70 ± 3.46 ^b 4.90 ± 0.60 ^ab 3.52 ± 0.38 ^a 5.24 ± 0.54 ^ab Re 170.41 ± 2.19 ^c 164.99 ± 3.29 ^b 147.48 ± 2.70 ^a 166.57 ± 0.66 ^b 163.81 ± 1.13 ^b 173.75 ± 1.72 ^c Rf 6.37 ± 0.29 ^c 4.29 ± 0.29 ^b 2.20 ± 0.44 ^a - - - Rg1 77.43 ± 2.47 ^ab 83.84 ± 4.51 ^c 74.34 ± 1.65 ^a 86.23 ± 2.28 ^cd 90.01 ± 1.25 ^d 82.65 ± 4.72 ^bc Rg2 17.04 ± 0.85 ^d 16.85 ± 0.38 ^cd 14.75 ± 0.40 ^a 16.16 ± 0.34 ^bc 15.39 ± 0.18 ^ab 16.31 ± 0.17 ^cd Rh1 4.45 ± 1.87 ^a 5.89 ± 2.30 ^a 6.17 ± 2.04 ^ab 9.84 ± 2.82 ^b 8.07 ± 1.06 ^ab 9.80 ± 1.57 ^b Rh2 0.68 ± 0.15 ^a 0.53 ± 0.02 ^a 0.57 ± 0.09 ^a 0.64 ± 0.05 ^a 0.90 ± 0.08 ^b - Total 287.57 ± 1.4 ^c 289.63 ± 1.42 ^c 259.18 ± 1.33 ^a 287.47 ± 1.01 ^c 281.7 ± 0.68 ^b 287.75 ± 1.74 ^c

^{a ~ d} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same ginsenoside.

Ginsenoside content (mg / 100 g) according to the reaction time of the sprout ginseng decomposition product with 2.0% mixed enzyme added Ginsenoside Response time (hours) 0 3 6 12 18 24 Rb1 7.46 ± 1.76 ^b 7.63 ± 2.73 ^b 5.48 ± 1.74 ^a - - - Rb2 - 2.04 ± 0.21 ^a 2.07 ± 0.03 ^a - - - Rd 2.27 ± 0.27 ^a 4.46 ± 0.56 ^c 5.04 ± 0.48 ^c 4.31 ± 0.59 ^bc 2.73 ± 0.80 ^a 3.31 ± 0.72 ^ab Re 163.48 ± 0.89 ^c 162.06 ± 3.91 ^c 162.12 ± 0.96 ^c 159.00 ± 1.03 ^c 114.63 ± 2.83 ^a 125.40 ± 5.06 ^b Rf 5.66 ± 0.19 ^c 3.41 ± 0.28 ^b 2.32 ± 0.92 ^a - - - Rg1 73.70 ± 1.24 ^b 108.17 ± 10.71 ^d 86.25 ± 1.56 ^c 90.08 ± 0.93 ^c 67.82 ± 1.51 ^ab 64.52 ± 2.19 ^a Rg2 16.51 ± 1.01 ^b 16.43 ± 1.24 ^b 16.54 ± 0.50 ^b 15.26 ± 0.37 ^b 10.00 ± 0.29 ^a 11.06 ± 0.07 ^a Rh1 2.16 ± 0.41 ^a 6.90 ± 1.85 ^bc 7.40 ± 1.53 ^bc 8.61 ± 2.87 ^c 5.46 ± 0.32 ^b 7.80 ± 0.59 ^bc Rh2 0.61 ± 0.15 ^a 0.48 ± 0.04 ^a 0.64 ± 0.24 ^a 0.63 ± 0.16 ^a - - Total 271.85 ± 0.74 ^c 311.58 ± 2.4 ^d 287.86 ± 0.88 ^c 277.89 ± 0.99 ^c 200.64 ± 1.15 ^a 212.09 ± 1.72 ^b

^{a ~ d} shows the difference as a result of significance test by Duncan's multiple range test at p <0.05 level within the same ginsenoside.

In the case of the enzyme decomposition extract of sprout ginseng with 1.5% enzyme, the content of total ginsenoside was not significantly different after 12 hours of reaction, and there was no difference compared to before the reaction. On the other hand, the total amount of ginsenocytes significantly decreased after 18 hours of the reaction of the enzyme-decomposed extract with 2.0% enzyme. The sum of Rg1 and Rb1, which are indicators of the ginseng product, was 85.41 mg / 100 g before the reaction in the case of the 1.5% enzyme-added group, and 82.65 mg / 100 g of Rb1 was decomposed after 24 hours of reaction. In the group with 2.0% enzyme addition, there was no significant difference in the content of Rb1 until 3 hours of reaction, and after 3 hours of reaction, the content of Rg1 increased, and the sum of the two components was highest at 115.8 mg / 100 g in 3 hours of reaction, Rb1 Was degraded after 12 hours and was not detected.

From the above results, the content of total phenolic compounds and ginsenosides, which are active ingredients in the production of extracts for re-materialization using sprouted ginseng as a raw material, increases the cardiovascular disease in the body through antioxidant activity, cholesterol adsorption activity and ACE inhibition activity. The conditions for strengthening the functionality were set so that the functionality to lower the risk of. It is appropriate to extract at low temperature of 50 ± 10 ℃ to prevent destruction of nutrients and active ingredients rather than high temperature.

In addition, it is more suitable to extract while enzymatically decomposing by applying an enzyme in order to facilitate elution of an active ingredient compared to simple heating extraction. Suitable enzymes are biskozyme and fungalyl, and they are more suitable to be mixed and used at a ratio of 0.75: 0.25 than when used alone. When the concentration of the enzyme is applied, if the concentration is low, there is a disadvantage that the active ingredient or solid content does not increase even if the reaction time is sufficiently long, and the reaction time can be shortened when applying a large amount, but it is costly to use a large amount of the enzyme. As this is accompanied, it is appropriate to apply it at 2.0% or less in consideration of economic feasibility. The enzyme is suitable to add 1.0 to 2.0% of the total volume of the mixture of ground sprouts ginseng and water for extraction, more preferably 1.5%. At this time, the reaction time is 1.5% or less, when adding the enzyme, it is suitable to react for 20 to 28 hours, preferably for 24 hours, and when applying the enzyme 2.0%, it is suitable to react for about 8 to 12 hours.

The enzyme ginseng decomposition product thus prepared is heated at 90 ° C. for 30 minutes or more to deactivate the enzyme, and then filtered or mixed as a subsidiary material to be used as a beverage. It can also be added as an auxiliary material to make secondary processed products such as liquor and vinegar. Do. In addition, the enzyme can be applied while maintaining the enzyme decomposition effect for a certain period of time by mixing with other materials without inactivating the enzyme according to the processing process.

Example 4) Manufacturing conditions of aged sprout ginseng for powder and extract preparation

In Examples 1 to 3, processing conditions for enhancing the content of active ingredients and enhancing physiological activity in extracting sprout ginseng at low temperature and processing them in a liquid phase, and in Example 4, sprout ginseng as a solid phase through aging. We intend to expand the processing range of sprout ginseng by proposing conditions for processing.

The ginseng sprouts washed sufficiently under running water were air-dried for about 3 hours to remove moisture, and then cut into 2 ~ 3 cm lengths, lightly wrapped in a non-woven fabric, and treated for 5 minutes. The sprouted ginseng was packaged in three layers on Korean paper and aged at 40 ℃ and 60 ℃ aging machines. The samples were taken for 12 hours (0.5 days), 1, 2, and 3 days of aging, crushed the whole, and used as an experimental sample. For extracts for activity verification, 10 times of water compared to the sample weight was added and 40 ± for 3 hours. After sonication extraction at 5 ° C, filtrate filtered with filter paper was used.

Experimental Example 11 ) Soluble solid content and irradiation ponin content

Table 15 shows the results of analyzing the soluble solid content and irradiation ponin content of the sprout ginseng extract at different aging temperatures.

Changes in Soluble Solid Content and Irradiated Phonin Content of Sprout Ginseng Aged at Different Temperatures Aging temperature
(℃) Aging period
(Work) Soluble solids
(° brix) Saponin
(%) 40 0.5 0.98 ± 0.01 ^{a *} 2.10 ± 0.04 ^a One 1.15 ± 0.01 ^b 2.72 ± 0.11 ^c 2 1.90 ± 0.01 ^c 2.31 ± 0.04 ^b 3 3.77 ± 0.01 ^{e *} 6.86 ± 0.18 ^d 4 3.02 ± 0.01 ^{d *} 9.78 ± 0.22 ^{e *} 60 0.5 0.93 ± 0.01 ^a 1.91 ± 0.14 ^a One 2.07 ± 0.01 ^{c *} 4.04 ± 0.03 ^{b *} 2 3.33 ± 0.01 ^{e *} 6.07 ± 0.05 ^{c *} 3 2.09 ± 0.01 ^d 8.57 ± 0.19 ^{d *} 4 1.56 ± 0.01 ^b 8.39 ± 0.11 ^d

^{ae It} was found that there was a difference in the significance test by Duncan's multiple range test at p <0.05 level between samples aged at the same aging temperature.

* It was found that there was a difference in the significance test by Students T test at the p <0.05 level between samples of the same maturation period.

The change of soluble solid content showed a different trend depending on the aging temperature, and the low temperature aging sprout ginseng increased the soluble solid content until 3 days of aging, showing the highest value at 3.77 ° brix, and then decreased to 3.02 ° brix on the 4th day of aging. The aging sprout ginseng at 60 ℃ increased by about 2.2 times at 24 hours of aging compared to 12 hours of aging, and was 2.07 ° brix, the highest at 3.33 ° brix on the second day of aging, and after that, it became soluble along with the aging period. Solid content decreased rather.

In the case of low temperature ripening sprout ginseng, the content of irradiated saponin was 2.10% in the early stage of ripening, not increasing significantly to 2.31% on the 2nd day of ripening, but rapidly increased to 6.86% and 9.78% on the 3rd and 4th days, respectively. The irradiation ginseng content of sprout ginseng aged at 60 ℃ showed a tendency to increase continuously until 3 days of aging, which was 1.91% at 12 hours of aging, and increased by about 4.5 times to 8.57% on 3 days of aging. There was no difference.

Experimental Example 12 ) Total phenolic compound content

Table 16 shows the results of analyzing the total phenolic compound content of sprout ginseng aged for 4 days at different aging temperatures at 40 ℃ and 60 ℃.

The content of total phenolic compounds was significantly higher in sprout ginseng aged at 60 ° C than 40 ° C, and the content was higher. The total phenolic compound content of 40 ℃ aged sprout ginseng tended to increase steadily with the aging period, which was 118.5 mg GAE / 100 g at 12 hours of ripening, 341.3 mg GAE / 100 g at 4 days of aging, about 2.9 times Increased further. In the case of sprout ginseng aged at 60 ℃, the total phenolic compound content increased continuously until the 3rd day of aging, showing the highest value at 431.5 mg GAE / 100 g, and significantly decreased to 396.2 mg GAE / 100 g on the 4th day of aging. . It is thought that the content of phenolic compounds increased with the passage of the aging period as the liberation of phenolic compounds was facilitated by heat during the aging period.

Changes in total phenolic compound content of sprout ginseng aged at different temperatures Aging period (days) Aging temperature (℃)    40 60 0.5 118.5 ± 0.5 ^a 123.5 ± 0.1 ^{a *} One 143.3 ± 0.4 ^b 177.7 ± 0.1 ^{b *} 2 170.6 ± 0.3 ^c 366.0 ± 1.4 ^{c *} 3 258.3 ± 0.4 ^d 431.5 ± 2.4 ^{e *} 4 341.3 ± 0.6 ^e 396.2 ± 0.9 ^{d *}

^{ae It} was found that there was a difference in the significance test by Duncan's multiple range test at p <0.05 level between samples aged at the same aging temperature.

* It was found that there was a difference in the significance test by Students T test at the p <0.05 level between samples of the same maturation period.

Experimental Example 13 ) Ginsenoside content

As shown in Table 17, the total amount of ginsenosides of sprout ginseng without aging was 34.11 mg / kg, of which Re was the highest with 18.62 mg / kg, accounting for 54.6% of total ginsenosides, The content of Rg1 was as high as 6.38 mg / kg, and the content of other ginsenosides was less than 2 mg / kg.

During aging, the content of ginsenosides tended to increase. Based on 12 hours of aging, the total amount was 38.28 mg / kg in 40 ℃ aged ginseng, and 44.50 mg / kg when aged 60 ℃. When it was high, the increase in its content was larger. In the case of 40 ℃ aged ginseng ginseng, the total amount of ginsenosides continuously increased, and on the fourth day of aging, it was 201.56 mg / kg. On the other hand, in ginseng sprouts aged at 60 ℃, the total amount of ginsenosides peaked at 199.50 mg / kg on the third day of aging and decreased to 191.82 mg / kg on the fourth day of aging.

Among the ginsenosides, their contents were high in the order of Re, Rg1, and Rb1, and these contents increased by about 2.5 to 6.0 times on the 4th day of aging compared to 12 hours of aging. In addition, most ginsenosides were higher at 60 ℃ aged sprout ginseng at 12 hours of ripening, but the increase was higher at 40 ℃ sprout ginseng. In other words, in the case of Rg3, 1.0g mg / kg at 12 hours of aging in 40 ℃ aged sprout ginseng increased by about 7.6 times on day 4 of aging to 7.64 mg / kg, and 1.23 mg / kg at 60 ℃ aged sprout ginseng was about 3.6 A further increase was 4.47 mg / kg on the 4th day of aging.

Changes in ginsenoside content of sprout ginseng aged at different temperatures (mg / kg) Aging temperature
(℃) ferment
term
(Work) Re Rg1 Rf Rb1 Rg2 Rh1 Rb2 Rd Rg3 Rh2 Total No treatment
Sprout ginseng 18.62 ± 2.25 6.38 ± 0.58 1.08 ± 0.08 1.92 ± 0.42 1.76 ±
0.21 0.79 ± 0.44 0.64 ± 0.22 0.58 ± 0.21 0.93 ± 0.08 1.41 ± 0.25 34.11 ± 4.75 40 0.5 19.67 ± 0.95 ^a 7.88 ± 0.00 ^a 1.23 ± 0.08 ^a 3.36 ± 0.35 ^{a *} 1.73 ± 0.11 ^a 1.05 ± 0.93 ^a 0.99 ± 0.23 ^a 0.82 ± 0.12 ^a 1.01 ± 0.65 ^a 0.54 ± 0.07 ^a 38.28 ± 3.50 ^a One 26.34 ± 0.26 ^{b *} 11.74 ± 1.26 ^a 1.69 ± 0.05 ^a 5.09 ± 0.87 ^{b *} 2.97 ± 0.20 ^b 2.27 ± 0.14 ^{ab *} 1.58 ± 0.17 ^{a *} 1.48 ± 0.19 ^ab 1.08 ± 0.74 ^a 1.54 ± 0.10 ^b 55.76 ± 3.98 ^{b *} 2 38.02 ± 2.42 ^{c *} 19.28 ± 2.59 ^b 2.53 ± 0.40 ^{b *} 8.20 ± 0.86 ^{c *} 3.73 ± 0.57 ^{b *} 3.79 ± 0.36 ^{b *} 2.85 ± 0.32 ^{b *} 2.62 ± 0.51 ^{b *} 1.42 ± 0.94 ^a 1.21 ± 0.31 ^{bc *} 83.65 ± 9.29 ^{c *} 3 73.68 ± 0.59 ^d 22.49 ± 7.84 ^b 5.20 ± 0.47 ^c 12.87 ± 0.46 ^{d *} 8.25 ± 0.71 ^{c *} 8.80 ± 1.46 ^c 6.05 ± 0.08 ^{c *} 5.10 ± 0.50 ^{c *} 4.94 ± 0.36 ^{b *} 1.72 ± 0.17 ^{c *} 149.11 ± 12.64 ^{d *} 4 101.87 ± 1.34 ^e 24.5 ±
0.99 ^{b *} 6.61 ± 0.30 ^d 19.72 ± 1.10 ^e 10.51 ± 0.97 ^d 10.88 ± 1.45 ^d 10.05 ± 1.09 ^d 7.92 ± 1.30 ^d 7.64 ± 0.75 ^c 1.86 ± 0.20 ^c 201.56 ± 9.48 ^e 60 0.5 20.23 ± 2.71 ^a 8.87 ± 0.87 ^a 1.76 ± 0.38 ^a 4.24 ± 0.29 ^{a *} 2.18 ± 0.40 ^a 2.22 ± 0.82 ^a 1.83 ± 0.54 ^a 1.40 ± 0.47 ^a 1.23 ± 0.53 ^a 0.55 ± 0.16 ^a 44.50 ± 7.18 ^a One 41.93 ± 0.83 ^{b *} 17.18 ± 2.86 ^b 3.11 ± 0.65 ^b 9.68 ± 0.80 ^{b *} 4.83 ± 0.97 ^b 5.20 ± 0.45 ^{b *} 3.18 ± 0.37 ^{b *} 2.95 ± 0.86 ^a 2.15 ± 0.61 ^a 0.99 ± 0.28 ^b 91.21 ± 8.68 ^{b *} 2 80.74 ± 1.41 ^{c *} 21.08 ± 1.38 ^bc 5.79 ± 0.47 ^{c *} 23.34 ± 0.73 ^{c *} 10.09 ± 0.78 ^{c *} 10.18 ± 0.05 ^{c *} 8.67 ± 0.01 ^{c *} 9.09 ± 0.16 ^{b *} 1.15 ± 0.68 ^a 2.23 ± 0.15 ^{d *} 172.37 ± 5.82 ^{c *} 3 96.56 ± 9.23 ^d 26.9 ±
7.04 ^c 6.56 ± 0.90 ^c 22.56 ± 0.93 ^{c *} 11.06 ± 0.79 ^{c *} 11.81 ± 0.32 ^d 10.16 ± 0.47 ^{d *} 10.58 ± 0.80 ^{b *} 1.01 ± 0.54 ^{a *} 2.30 ± 0.26 ^{d *} 199.50 ± 21.29 ^{cd *} 4 87.28 ± 4.35 ^c 22.00 ± 1.02 ^{bc *} 6.05 ± 0.41 ^c 25.39 ± 3.02 ^c 10.30 ± 0.95 ^c 13.60 ± 0.05 ^e 11.49 ± 0.90 ^e 9.68 ± 1.69 ^b 4.47 ± 1.53 ^b 1.56 ± 0.22 ^c 191.82 ± 14.13 ^d

^{ae It} was found that there was a difference in the significance test by Duncan's multiple range test at p <0.05 level between samples aged at the same aging temperature.

* It was found that there was a difference in the significance test by Students T test at the p <0.05 level between samples of the same maturation period.

Experimental Example 14 ) Antioxidant activity

Table 18 shows the results of measuring DPPH radical scavenging activity, which is a method of measuring antioxidant activity through the degree of decolorization of purple by reduction by aromatic compounds and aromatic amines to measure the antioxidant activity of aged sprout ginseng extract. It showed the tendency to increase gradually with the aging period, and the highest activity was 24.41% and 27.18%, respectively, at 40 ° C and 60 ° C on the 3rd day of aging, and the activity decreased on the 4th day of aging.

The similar activity was similar in ABTS radical scavenging activity, and 40 ℃ aged sprout ginseng had the highest activity at 88.58% on the third day of aging, and 60 ℃ aged sprout ginseng had the highest activity at 89.98% on the second day of aging, after which The activity was significantly reduced.

Antioxidant activity of sprout ginseng aged at different temperatures (%) Aging temperature
(℃) Aging period
(Work) Radical scavenging activity DPPH ABTS 40 0.5 13.65 ± 0.54 ^a 25.79 ± 1.33 ^{b *} One 19.86 ± 1.17 ^b 24.01 ± 0.46 ^a 2 20.90 ± 1.88 ^bc 71.11 ± 1.09 ^d 3 24.71 ± 1.05 ^c 88.58 ± 0.43 ^{e *} 4 22.59 ± 2.18 ^d 60.96 ± 0.63 ^{c *} 60 0.5 18.82 ± 0.65 ^a 20.13 ± 0.44 ^{a *} One 21.29 ± 0.98 ^b 47.04 ± 0.60 ^{b *} 2 26.36 ± 2.34 ^d 89.98 ± 0.98 ^{e *} 3 27.18 ± 1.23 ^{d *} 81.60 ± 0.35 ^d 4 23.80 ± 0.54 ^c 54.40 ± 0.56 ^c

^{ae It} was found that there was a difference in the significance test by Duncan's multiple range test at p <0.05 level between samples aged at the same aging temperature.

* It was found that there was a difference in the significance test by Students T test at the p <0.05 level between samples of the same maturation period.

The concentration of the tested sample was 10 mg / mL

Experimental Example 15 ) Cholesterol adsorption activity and ACE inhibitory ability

Table 21 shows the results of measuring cholesterol adsorption activity and ACE inhibitory activity of sprout ginseng at different aging temperatures. In the case of sprout ginseng aged at 40 ℃, cholesterol adsorption activity increased to 22.70% on the second day of aging, and there was no significant difference until the third day of aging, but the activity decreased to 17.36% on the fourth day of aging. On the other hand, in the case of sprout ginseng aged at 60 ° C, the adsorption activity of cholesterol continued to increase with the passage of the ripening period, which was 27.71% on the 4th day of ripening.

The ACE inhibitory activity was 40.degree. C. for the sprouted ginseng, the activity ranged from 58.03 to 60.47% until the 2nd day of aging, but the activity increased significantly to 82.56% on the 3rd day of aging, and decreased to 59.86% on the 4th day of aging. . In the case of 60 ℃ aged ginseng ginseng, the activity was 72.80% on the 1st day of aging, the activity increased by about 1.3 times compared to 12 hours of aging, and the most active was 83.67% on the 2nd day of aging, and decreased to 58.18% on the 3rd day of aging. There were no significant changes.

Cholesterol adsorption activity and ACE inhibitory activity of sprout ginseng aged at different temperatures (%) Aging temperature
(℃) Aging period
(Work) Cholesterol adsorption activity ACE inhibitory activity 40 0.5 14.64 ± 0.26 ^{a *} 58.03 ± 1.85 ^{a *} One 19.95 ± 0.24 ^{c *} 60.09 ± 0.11 ^b 2 22.70 ± 0.75 ^{d *} 60.47 ± 0.40 ^b 3 23.37 ± 3.03 ^d 82.56 ± 0.23 ^{c *} 4 17.36 ± 0.27 ^b 59.86 ± 0.70 ^{b *} 60 0.5 11.39 ± 0.86 ^a 55.09 ± 1.28 ^a One 15.82 ± 0.86 ^b 72.80 ± 0.64 ^{c *} 2 17.11 ± 2.34 ^b 83.67 ± 0.11 ^{d *} 3 21.01 ± 0.84 ^c 58.18 ± 0.65 ^b 4 27.71 ± 1.48 ^{d *} 57.57 ± 0.65 ^b

^{ae It} was found that there was a difference in the significance test by Duncan's multiple range test at p <0.05 level between samples aged at the same aging temperature.

* It was found that there was a difference in the significance test by Students T test at the p <0.05 level between samples of the same maturation period.

The concentration of the tested sample was 100 mg / mL

In view of the results of Example 4 above, in order to enhance the functionality of sprout ginseng, it is also possible to apply a method of inducing the generation of browning substances through heat treatment aging. It has the advantage that it is possible to extend the storage period of sprout ginseng without it. When maturing, the temperature may be in the range of 40 ~ 60 ℃, but from the viewpoint of increasing physiological activity such as antioxidant activity or ACE inhibitory activity, it aged within 40 days at 40 ℃ and within 3 days when aged at 60 ℃. It is suitable, and more preferably, aged at 40 ° C for 3 days, and at 60 ° C for about 2 days. The aged ginseng ginseng can be powdered and used directly, and when extracting the aged at a low temperature, an extract with a higher active ingredient content and an increased antioxidant activity, cholesterol adsorption activity and ACE inhibitory activity can be prepared more easily. It has the advantage of being.

10: box 12: close contact space
14: rail ball 20: close contact roller
22: non-woven fabric 24: rotating shaft
30: auxiliary roller 32: support lever
34: hook 40: cylinder
The above description is merely illustrative of the technical idea of the present invention, and those skilled in the art to which the present invention pertains may make various modifications and variations without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the claims below, and all technical spirits within the scope equivalent thereto should be interpreted as being included in the scope of the present invention.

Claims (3)

delete delete After adding 7 ~ 12 times the water to the sprout ginseng, the mixture of biskozyme enzyme and fungal wheat enzyme in a volume ratio of 0.75: 0.25 is added 0.5 ~ 1.5% of the total weight, and then 20 ~ 28 hours at 45 ~ 55 ℃ As a processing method for decomposing and extracting, the ginseng sprouts are carefully chopped and seasoned, packaged in Korean paper, and aged at 40-60 ° C.
The above treatment is,
A box in which a close space for placing sprout ginseng is formed, and rail holes are formed on both side walls;
In the contact space of the box, the rail ball is provided to be rolled through a supported rotating shaft as a medium to roll closely adhere to the sprout ginseng, which is placed on the floor, but the surface has a replaceable nonwoven fabric for absorbing moisture generated during rolling contact. Adhesion roller;
The rear end of the contact roller is connected to the rotating shaft in a rotatable state through a support lever, and moved in the same direction. On one side, the leaf attached to the bottom surface of the contact space is spaced apart by the contact roller to conveniently collect. An auxiliary roller equipped with a hook for doing; And low-temperature processing method of the sprout ginseng characterized in that the rotation axis of the contact roller is axially coupled in a rotatable state, and using a seasoning machine consisting of a cylinder that moves back and forth by a telescopic operation.

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