KR102295116B1 - Manufacturing method of black ginseng to improve cognitive function and black ginseng manufactured by the method - Google Patents

Abstract

The present invention relates to a standardized manufacturing method for mass-producing black ginseng using an ultra-high pressure process and a ginseng steamer. By the standardized black ginseng manufacturing method of the present invention, black ginseng appearance and color improvement can be achieved with the content of ginsenosides for cognitive function improvement increased. The method includes: (1) a step of drying fresh ginseng; (2) a step of performing ultra-high pressure treatment on the dried fresh ginseng; (3) a step of performing primary steaming and primary drying on the fresh ginseng after the ultra-high pressure treatment; (4) a step of performing secondary steaming and secondary drying on the fresh ginseng after the primary steaming and drying; and (5) a step of performing tertiary steaming and tertiary drying on the fresh ginseng after the secondary steaming and drying.

Description

Manufacturing method of black ginseng to improve cognitive function and black ginseng manufactured by the method

The present invention relates to a method for producing black ginseng for improving cognitive function and to black ginseng produced by the method.

In general, ginseng ( Panax ginseng CA Meyer ) is a perennial herbaceous plant belonging to the genus Panax of the Ginseng Family in botanical taxonomics, and about 11 species are known on the earth, and are mainly cultivated in the Far East of Asia including Korea and China. In oriental medicine, it has been used as a major blood tonic for improving physical strength and regulating biological metabolism such as digestive, nervous, and circulatory systems. Ginseng is usually harvested after cultivation for 4-6 years, and it is classified into fresh ginseng that is not processed after harvest, and white ginseng and red ginseng, which are processed products of fresh ginseng, and black ginseng.

The main ingredients of ginseng include saponins, acidic polysaccharides, phenolic compounds, polyacetylenes, alkaloids, essential oils, proteins and peptides, free sugars and fatty acids. Various physiological active ingredients of ginseng extract and various physiologically active ingredients of ginseng show blood sugar control effect, the effect of ginseng on lipid metabolism such as prevention of arteriosclerosis, blood pressure control function, anticancer and cancer prevention effect, sexual function improvement effect, immune activity, antioxidant effect, etc. of various ginseng physiology Research on its activity is being actively conducted.

On the other hand, depending on the processing method of ginseng, new ingredients that did not exist in ginseng are created during the processing process. Depending on the processing method, new processed ginseng with superior physiological activity than ginseng can be developed. In particular, red ginseng, which is known to have been manufactured about 1,000 years ago, undergoes secondary component conversion during the steaming process, resulting in new medicinal ingredients unique to red ginseng that do not exist in fresh ginseng or white ginseng, and the content of some active ingredients increases. .

Recently, in an effort to further increase the content of ginsenoside, a new prototype of black ginseng has been developed and is being used as a raw material for processed ginseng products. Black ginseng is manufactured by repeating the process of steaming (steaming) and drying fresh ginseng 9 times using the principle of gujeunggupo (九蒸九曝), which is one of the numerical methods of herbal medicine. have.

First, black ginseng has only the basic principle that the manufacturing process is heated 9 times and dried 9 times, and the standardized process has not yet been established, such as at what temperature and for how long, how and how long to dry. There is this.

Second, there is a problem in that data for setting the processing process for changes in physicochemical properties during the Gujeunggupo process or setting the quality standards of the black ginseng itself manufactured with Gujeunggupo are very insufficient.

Third, since black ginseng, which is not manufactured by a standardized process, is processed into pouches or concentrates and distributed as red ginseng processed foods (Kim SN 2008), various safety issues are also emerging.

Fourth, some black ginseng has a problem in that it is difficult to mass-produce it because it repeats the steaming process using pottery or siru.

Korean Patent Publication No. 10-2010-0098208 Republic of Korea Patent Publication No. 10-2016-0013731 Republic of Korea Patent Publication No. 10-2017-0141832

(Document 1) Effects of high-temperature and high-pressure treatment on physicochemical properties and antioxidant effects of red ginseng, Korean J. Fod Nutr. Vol. 29. No. 3, 438~47 (2016) (Document 2) Changes in color and ginsenoside content according to the number of steaming during the black ginseng manufacturing process, Korean J. Medicinal Crop Sci. 20(1): 27-35 (2012)

The present invention is to solve the above problems, and specific objects are as follows.

First, the present invention has an object to provide a standardized manufacturing process of black ginseng, including the steaming temperature and steaming time of ginseng, and the drying method and temperature and time after steaming.

Second, the present invention has an object to provide quality standards for black ginseng according to the physicochemical properties of black ginseng itself manufactured by a standardized manufacturing process of black ginseng.

Third, the present invention has a purpose to solve various safety problems by allowing black ginseng manufactured according to the established standardized manufacturing process of black ginseng and quality standards of black ginseng to be processed into pouches or concentrates and distributed as red ginseng processed foods.

Fourth, it is an object of the present invention to provide a manufacturing method capable of mass-producing black ginseng by a standardized process for manufacturing black ginseng using an ultra-high pressure process and a steam ginseng machine.

Fifth, the present invention is a method for producing black ginseng with an increased content of ginsenosides that improves the cognitive function among ginsenosides, which are the main physiologically active ingredients, and improves the appearance of black ginseng by a standardized process for producing black ginseng by using an ultra-high pressure process and steaming of fresh ginseng. It is intended to provide

In order to achieve the above object, the present invention is (1) a process of drying fresh ginseng; (2) ultra-high pressure treatment of the dried fresh ginseng; (3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng; (4) the second steaming process of the first steaming and first drying fresh ginseng, and second drying; and (5) the second steaming, the third steaming of the secondly-dried fresh ginseng, and the third drying of the black ginseng.

Here, the process of drying fresh ginseng, which is the first process, is a process of drying the fresh ginseng at a temperature of 30 to 70 ℃ so that the moisture content is 20 to 60%, and more preferably, the process of drying fresh ginseng, which is the first process, is a temperature range. It is a process of drying the moisture content to 20-60% while limiting the temperature to 40-60°C.

In addition, the second step, the ultra-high pressure treatment of dried fresh ginseng, is a process of ultra-high pressure treatment at a temperature of 20 to 80 ° C. at 1500 to 6500 atmospheres for 3 to 50 minutes, and more preferably, the temperature range is limited to 20 to 60 ° C. and ultra-high pressure treatment for 3 to 50 minutes under conditions where the pressure range is limited to 3500 to 5500 atmospheres.

And, the third step, the process of primary steaming and primary drying of ultra-high pressure treated fresh ginseng, is a process of steaming at a temperature of 70 to 121°C for 30 minutes to 5 hours, and drying at a temperature of 40 to 70°C for 3 to 10 hours. will be

In addition, in the fourth process, the first steaming, the first steaming fresh ginseng is second steamed, and the second drying process is 30 minutes to 5 hours at a temperature of 90~121℃, and 3 at a temperature of 40~70℃. It is a process of drying for ~10 hours.

And, the 5th process is a process of steaming and drying at the same temperature and time as the 4th process.

After all, in summary, it is a process of manufacturing black ginseng by performing the second steaming and drying process, which is the fourth process, twice.

The manufacturing method of black ginseng according to the present invention shows the effect of providing a standardized manufacturing process of black ginseng including the steaming temperature and steaming time of ginseng, and the drying method, temperature and time after steaming, and the like, and the standardized manufacturing process of black ginseng It shows the effect of providing the quality standards of black ginseng according to the physicochemical characteristics of the black ginseng itself produced by It shows the effect of solving various safety problems by allowing it to be distributed as processed foods, and it has the effect of providing a manufacturing method that can mass-produce black ginseng by a standardized process of manufacturing black ginseng using an ultra-high pressure process and a steam ginseng machine. Not only that, but it also shows the effect of providing a method for producing black ginseng with an increased content of ginsenosides, which improves appearance and color and improves cognitive function among ginsenosides, which are the main physiologically active ingredients.

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 those well known and commonly used in the art.

Throughout this specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

The present invention is a ginsenoside (ginsenoside ( ginsenosides), Rg1, Rg2, Rg3, Rh1, Rg5, and relates to a method for producing black ginseng in which the content of Compound K is greatly increased, and an embodiment of the present invention includes:

(1) a process of drying fresh ginseng;

(2) ultra-high pressure treatment of the dried fresh ginseng;

(3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng;

(4) the second steaming process of the first steaming and first drying fresh ginseng, and second drying; and

(5) the second steaming, the second steaming of the second-dried fresh ginseng, and the third drying step; may be a method for producing black ginseng comprising.

In this case, the first step of drying fresh ginseng may be a step of drying at a temperature of 30 to 70° C. so that the moisture content is 20 to 60%.

In addition, the process of drying fresh ginseng, which is the first process, may be a process of drying at a temperature of 40 to 60° C. so that the moisture content is 20 to 60%.

And, the second process of ultra-high pressure treatment of dried fresh ginseng may be a process of ultra-high pressure treatment at a temperature of 20 to 80 ° C. at 1500 to 6500 atmospheres for 3 to 50 minutes, and more preferably at a temperature of 20 to 60 ° C. It may be a process of ultra-high pressure treatment at 3500 to 5500 atmospheres for 3 to 50 minutes.

In addition, the third process, the process of primary steaming and primary drying of ultra-high pressure treated fresh ginseng, is a process of steaming at a temperature of 70 to 121°C for 30 minutes to 5 hours, and drying at a temperature of 40 to 70°C for 3 to 10 hours. can be

And, in the fourth process, the first steaming, the first steaming fresh ginseng is second steaming, and the second drying step is steaming for 30 minutes to 5 hours at a temperature of 90~121℃, and 3 at a temperature of 40~70℃. It may be a process of drying for ~10 hours.

In addition, the fifth process may be a process of steaming and drying at the same temperature and time as the fourth process.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

After washing the fresh ginseng with a ginseng washer and drying it in a cold air dryer at a temperature of 20 to 70 ℃ to have a moisture content of 20 to 60%, the fresh ginseng was treated with ultra-high pressure at 20 ℃ and 3500 atm for 2 minutes, and the ultra-high pressure treated fresh ginseng After performing a first steaming and drying process of first heating at 70~121°C for 30 minutes to 5 hours and drying at 40~70°C for 3~10 hours, the first steaming and drying process The second steaming and drying process was performed, in which the steamed and first dried fresh ginseng was steamed at 90~121℃ for 30 minutes to 5 hours and dried at 40~70℃ for 3~10 hours, and finally, the second steaming and drying process Black ginseng was prepared by performing a tertiary steaming and drying process of tertiary steaming and tertiary drying of fresh ginseng, which was secondly heated and dried for the same temperature and time by Black ginseng was manufactured by performing the process 3 times).

[Examples 2 to 48]

Among the above processes, in particular, since the process related to ultra-high pressure treatment is the most important process for the production of black ginseng, black ginseng was prepared according to Examples 2 to 48 in which the process parameters of the ultra-high pressure treatment process, temperature, pressure, and time, were changed as shown in Table 1. prepared, and the evaluation results are shown in Table 1.

Temperature (℃) pressure (atmospheric pressure) hours (minutes) evaluation Example 1 20 3,500 2 One Example 2 8 One Example 3 14 2 Example 4 20 3 Example 5 4,500 2 2 Example 6 8 2 Example 7 14 2 Example 8 20 3 Example 9 5,500 2 4 Example 10 8 5 Example 11 14 5 Example 12 20 5 Example 13 6,500 2 4 Example 14 8 5 Example 15 14 5 Example 16 20 5 Example 17 40 3,500 2 2 Example 18 8 2 Example 19 14 3 Example 20 20 3 Example 21 4,500 2 3 Example 22 8 3 Example 23 14 4 Example 24 20 4 Example 25 5,500 2 4 Example 26 8 5 Example 27 14 5 Example 28 20 5 Example 29 6,500 2 4 Example 30 8 5 Example 31 14 5 Example 32 20 5 Example 33 60 3,500 2 3 Example 34 8 3 Example 35 14 4 Example 36 20 4 Example 37 4,500 2 4 Example 38 8 4 Example 39 14 5 Example 10 20 5 Example 41 5,500 2 4 Example 42 8 5 Example 43 14 5 Example 44 20 5 Example 45 6,500 2 5 Example 46 8 5 Example 47 14 5 Example 48 20 5

In Table 1, the evaluation score is given as 5 points (average rating (Rank) 1.5 or less), 4 points (3.0 or less), 3 points (5.0 or less), 2 points (7.0 or less), 1 point (7.0 or more) did. That is, a score of 5 means that the average grade of black ginseng is 1.5 or less, meaning the best product close to grade 1. will be.

As shown in Table 1, the second process, the ultra-high pressure treatment of dried fresh ginseng, is to improve the quality of the manufactured black ginseng as the temperature increases in the temperature range of 20 to 80 ℃, and the pressure of 3500 to 6500 atmospheres. It was confirmed that the quality of the manufactured black ginseng improved as the pressure increased in the range.

[Examples 49 to 96]

After washing the fresh ginseng with a ginseng washer and drying it in a cold air dryer at a temperature of 20 to 70° C. so that the moisture content becomes 20 to 60%, the fresh ginseng is individually vacuum-packed, and then, under the same conditions as in Examples 1 to 48, ultra-high pressure A treatment process was performed, and the rest of the processes were also performed in the same manner as in Examples 1 to 48 to prepare black ginseng (that is, black ginseng was prepared in the same manner as in Examples 1 to 48, except that the dried fresh ginseng was individually vacuum-packed. was prepared).

As a result of evaluating the quality of the black ginseng prepared in Examples 49 to 96, the quality of the black ginseng prepared in Examples 1 to 48 was equally excellent.

Examples 49 to 96 were performed under the same conditions as in Examples 1 to 48, except that the dried fresh ginseng was individually vacuum-packed. , are not separately indicated in the table.

[Comparative Example 1]

Black ginseng was manufactured by applying the traditional 9 packs and 9 packs manufacturing method. After washing fresh ginseng with a ginseng washing machine, the temperature was raised to 90 ~ 110 ° C for 1 hour using steam, and the isothermal temperature was maintained for 6 hours. After steaming, the steam was stopped, cooled, and the process of drying at 70° C. for 2 days or more was repeated 9 times to prepare black ginseng having a moisture content of 12 to 13%.

Black ginseng prepared according to Comparative Example 1, which is a traditional manufacturing method of 9 packs and 9 bags, was evaluated with an evaluation score of 5 among Examples 1 to 48 (Examples 10 to 12, Examples 14 to 16, and Example 26) To 28, Examples 30 to 32, Examples 39 and 40, and black ginseng prepared according to Examples 42 to 48), the sensory evaluation of flavor, taste, etc., and visual evaluation of color and texture are shown in Table. 2, and the contents of ginsenosides contained in 100 g of black ginseng were measured for each type, and the contents of each type were shown in mg unit in Table 3.

It was found that the black ginseng prepared by the method of the ultra-high pressure treatment example was of remarkably superior quality compared to the black ginseng prepared by Comparative Example 1, which is a traditional manufacturing method of 9 packs and 9 bags.

designation Example* Comparative Example 1 incense Subtle ginseng scent Almost no ginseng scent taste Slightly sweet and soft Sour and bitter taste color choice transparent dark brown Dark brown with less transparency Organization Low air resistance and military heat, compact There is a lot of air and military power, and it is not dense.

Examples*: Examples 10 to 12, Examples 14 to 16, Examples 26 to 28, Examples 30 to 32, Examples 39 and 40, Examples 42 to 48

Ginsenoside types Example* (mg/black ginseng 100g) Comparative Example 1 (mg/black ginseng 100g) saponin 45.81 21.6 G-Rb1 214.3 244.1 G-Rg1 28.2 69.7 G-Rg3(S) 61.6 8.5 G-Rg3(R) 32.0 5.7 G-Rh1(S) 17.1 3.7 G-Rg2(S) 724.8 273.6 G-Rg2(R) 24.9 3.2 Compound K &G-Rg5 101.7 10.6 G-Rf 39.8 34.3 G-Rb2 155.0 152.9 G-Rd 71.4 49.0 G-Rk1 54.3 12.4 G-F2 31.9 4.3 G-Rk2 38.2 28.5 G-Rc 126.4 134.6

Examples*: Examples 10 to 12, Examples 14 to 16, Examples 26 to 28, Examples 30 to 32, Examples 39 and 40, Examples 42 to 48

Claims (10)

(1) a process of drying fresh ginseng;
(2) ultra-high pressure treatment of the dried fresh ginseng;
(3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng;
(4) the process of secondary steaming and secondary drying of the primary steamed and primary dried fresh ginseng; and
(5) the second steaming, the second steaming of the second-dried fresh ginseng, and the third drying step; as a method for producing black ginseng comprising,
"The process of drying the fresh ginseng" is a process of drying so that the moisture content is 20 to 60% at a temperature of 40 to 60 ℃,
"The process of ultra-high pressure treatment of the dried fresh ginseng" is a process of ultra-high pressure treatment for 8 to 20 minutes at 5,500 to 6,500 atm at a temperature of 20 to 60 ℃,
"The process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng" is a process of steaming at a temperature of 70 to 121 ° C for 30 minutes to 5 hours, and drying at a temperature of 40 to 70 ° C for 3 to 10 hours,
“The process of second steaming and second drying of the first steamed and first steamed fresh ginseng” is 30 minutes to 5 hours at a temperature of 90~121℃, 3~10 hours at a temperature of 40~70℃ drying process,
“The process of tertiary heating and tertiary drying of the secondary-heated and secondary-dried fresh ginseng” is the same as “the process of secondary-heating and secondary drying of the primary-increased and primary-increased fresh ginseng” A method for producing black ginseng, characterized in that it is a process of steaming with temperature and time and drying.
delete The method according to claim 1, wherein the dried fresh ginseng is individually vacuum-packed so that the moisture content is 20 to 60%.
delete delete delete delete delete delete Black ginseng produced by the method of claim 1 or 3.