KR102335208B1 - Immune enhancing liquid composition having increased ginsenosides Rb1, Rg1 and Rg3 and preparation method thereof - Google Patents

Abstract

In the present invention, a liquid tea composition for enhancing immunity prepared by mixing red ginseng concentrate and honey in a specific ratio with hot water extract of wild ginseng from wild ginseng aged under specific conditions is enhanced, and a method for enhancing immunity is disclosed. . Wild ginseng liquid tea composition according to the present invention can be used as a material for functional food for enhancing immunity because the content of ginsenosides Rb1, Rg1 and Rg3 is significantly increased.

Description

Immune enhancing liquid composition having increased ginsenosides Rb1, Rg1 and Rg3 and preparation method thereof

The present invention relates to a liquid tea composition for enhancing immunity with enhanced ginsenosides Rb1, Rg1 and Rg3 and a method for manufacturing the same, and more particularly, red ginseng concentrate and honey in a specific ratio in hot water extract of wild ginseng from wild ginseng aged under specific conditions. To a liquid tea composition for enhancing immunity, prepared by mixing with ginsenosides Rb1, Rg1 and Rg3, and a method for preparing the same.

Wild ginseng belongs to the family Ogapiaceae, and it refers to the artificially cultivated wild ginseng seeds or oil ginseng in the mountains where ginseng (Panax ginseng), a perennial plant, grows naturally in the wild under mountain forests, and these are called wild ginseng. In the case of ginseng, there are mostly 3-7 outcrops (heads), but wild ginseng has more than that depending on age. The roots of ginseng are thick and short, but wild ginseng is long and thin. Wild ginseng is known to be more effective than cultivated ginseng in many ways, but the current situation is that there is not much scientific evidence to support this compared to ginseng.

Ginsenoside, a saponin of ginseng, is known to have an immune enhancing effect. As an example, a composition for preventing and treating immune diseases comprising ginsenoside Rg6 and ginsenoside F4 as active ingredients is disclosed (Registration Patent 10-1237573), and the effect of ginsenoside on immune cells To evaluate, when red ginseng-derived ginsenoside was treated in combination with cyclosporine, Th17 cells suppressed by cyclosporine were further suppressed, and Treg cells inducing immune tolerance were increased, and a new immune response improvement function was identified (Patent Publication No. 10). -2016-0014888), ginsenoside Rh2 expressed mitogenic effect in cultured thymocytes and induced an increase in interleukin-1 (IL-1) production in macrophages. It has been reported that there is an effect of partially restoring the humoral and cell-mediated immune response (Patent Registration No. 10-0506950).

Wild ginseng is highly evaluated for its efficacy in herbal medicine prescriptions after natural wild ginseng. However, known wild ginseng-related processed products have a ginsenoside content below the standard, or contain almost no human-absorbable ginsenoside. Although some technologies have been developed for converting ginsenosides contained in ginseng into a human body absorbable type, these techniques contain a problem that the cost is high or the enhancement rate of the human body absorbable ginsenoside is low, so it is still absorbed by the human body. The development of a technology to promote ginsenoside is required.

Red ginseng is known to have anticancer, blood pressure lowering action, brain nerve cell protection, antithrombotic action, and antioxidant action. To enhance this, the use of combination with other ingredients is being studied.

Accordingly, the present inventors continued their research to meet the needs of the prior art, and as a result, ginsenosides Rb1, Rg1 and Rg3 were produced by mixing red ginseng concentrate and honey in a specific ratio in the hot water extract of wild ginseng from wild ginseng aged under specific conditions. It was confirmed that it was remarkably strengthened and useful as a liquid tea composition for enhancing immunity, and the present invention was completed.

Accordingly, it is an object of the present invention to provide a liquid tea composition for wild ginseng fortified with ginsenosides Rb1, Rg1 and Rg3.

Another object of the present invention is to provide a method for preparing a liquid ginseng composition fortified with ginsenosides Rb1, Rg1 and Rg3.

Another object of the present invention is to provide a food for enhancing immunity comprising the liquid tea composition.

In order to achieve the above object, the present invention is a goat fortified with ginsenoside Rb1, Rg1 and Rg3 comprising 96 to 97% by weight of aged wild ginseng hot water extract, 0.9 to 1% by weight of red ginseng concentrate, and 2.1 to 3.1% by weight of honey To provide a wild ginseng liquid tea composition.

<Aged wild ginseng hot water extract>

In the present invention, 'aged wild ginseng' is produced by steaming wild ginseng whole plants at 100°C for 1-2 hours, then aging them at medium temperature at 65-70°C for 3-4 days, and then drying them at 50-55°C for 2-3 days.

Wild ginseng refers to ginseng produced without artificial facilities such as shading screens installed in the mountainous areas defined in Article 2, No. 1 of the 「Mountain Area Management Act」, and preferably those grown between 3 and 5 years of age are used.

In the present invention, 'outpost' means the whole including the root, stem, and leaf of ginseng.

In the present invention, 'steaming' means steaming at 100° C. for 1 to 2 hours with steam. If the steaming time is less than 1 hour, effective ginsenosides are not produced well because the subsequent steps such as ripening are not smooth because sufficient steaming does not proceed. Ginsenosides can be destroyed.

In the present invention, 'medium temperature aging' means maintaining at 65 to 70 °C, preferably at 65 to 68 °C, for 3 to 4 days.

If the aging temperature is less than 65℃ or the aging period is less than 3 days, the aging is not performed smoothly. .

After aging, wild wild ginseng is dried at 50~55℃ for 2-3 days to complete the aged wild ginseng.

In the present invention, 'aged wild ginseng hot water extract' is prepared by adding 190 to 200 times (w/w) water to the aged wild ginseng prepared as described above, extracting hot water at 95 to 100 ° C. for 8 to 9 hours, and then filtering it. can be

In the liquid tea composition of the present invention, the 'aged wild ginseng hot water extract' is included in an amount of 96 to 97% by weight.

As the hot water extract of aged wild ginseng is included in the above content range, ginsenosides Rb1, Rg1 and Rg3 are not only strengthened, but at the same time, a liquid tea composition rich in the physiologically active ingredients contained in wild ginseng can be obtained.

<Red Ginseng Concentrate>

In the present invention, the red ginseng concentrate uses a solid content of 65% or more, preferably 75%.

Red ginseng concentrate is prepared by adding 10 to 20 times (v/w) water to red ginseng root and/or red rice ginseng powder, extracting it at 80 to 100° C. for 5 to 10 hours, and then filtering it to concentrate it so that the solid content is 65% or more, or it is commercially available. can also be obtained.

In the liquid tea composition according to the present invention, the red ginseng concentrate is contained in an amount of 0.9 to 1% by weight.

When the red ginseng concentrate is added less than 0.9 wt%, the total ginsenoside content may be insufficient, and when more than 1 wt% is added, the solid content increases and a problem of replacing the unique flavor of wild ginseng with red ginseng flavor may occur.

<Honey>

In the liquid tea composition of the present invention, 'honey' is mixed in an amount of 2.1 to 3.1% by weight.

When honey is included in an amount of less than 2.1% by weight, the inherent bitter taste of wild ginseng is inconvenient to consume, and when it is included in more than 3.1% by weight, the sweetness may be strong.

The wild ginseng liquid tea composition according to the present invention contains ginsenosides Rb1, Rg1 and Rg3 at an amount of 56 μg/ml or more, 40 μg/ml or more, and 34 μg/ml or more, respectively (Table 2).

According to another object of the present invention, the present invention provides

i) manufacturing the aged wild ginseng by steaming the wild ginseng whole plant at 100°C for 1-2 hours, aging it at 65-70°C for 3-4 days at medium temperature, and then drying it at 50-55°C for 2-3 days;

ii) adding 190 to 200 times (w/w) water to the aged wild ginseng, hot water extraction at 95 to 100° C. for 8 to 9 hours, followed by filtration to prepare a aged wild ginseng hot water extract; and

iii) Ginsenoside Rb1, Rg1 and Rg3 fortified liquid tea composition comprising mixing 96 to 97 wt% of aged wild ginseng hot water extract, 0.9 to 1 wt% of red ginseng concentrate, and 2.1 to 3.1 wt% of honey It provides a manufacturing method of

Step i): Preparation of aged wild ginseng

The manufacturing process of wild ginseng is as described above.

Wild ginseng outposts are provided by washing three-year-old wild ginseng outposts and removing moisture.

Steaming may be performed using a steamer such as a conventional steamer.

During medium temperature ripening of the steamed wild ginseng outpost, it can be carried out by using an open container to allow moisture to evaporate, or by using an airtight container to prevent moisture from evaporating.

Step ii) Preparation of hot water extract of aged wild ginseng

The manufacturing process of the aged wild ginseng hot water extract is as described above.

Filtration can be done with a 2 ~ 8 mm filter filter.

iii) Preparation of wild ginseng liquid tea composition

A liquid wild ginseng liquid tea composition is prepared by mixing 96 to 97% by weight of aged wild ginseng hot water extract, 0.9 to 1% by weight of red ginseng concentrate, and 2.1 to 3.1% by weight of honey.

The manufacturing process of the red ginseng concentrate is as described above.

Mixing may be performed by a conventional method known in the art using a stirring mixer for the above materials.

In the liquid tea composition of wild ginseng prepared by the method of the present invention, the contents of ginsenosides Rb1, Rg1 and Rg3 are enhanced by about 11 times, 4.5 times, and 7 times, respectively, compared to before processing (Table 2).

According to another object of the present invention, the present invention provides a food for enhancing immunity comprising the liquid tea composition of wild ginseng produced by the above method.

For food in the present invention, the liquid tea composition of the present invention is used as it is in the form of a beverage.

The food according to the present invention may be in a form in which the liquid tea composition of the present invention is packaged in a 30 to 50 ml pouch.

Wild ginseng liquid tea composition according to the present invention can be used as a material for functional food for enhancing immunity because the content of ginsenosides Rb1, Rg1 and Rg3 is significantly increased.

The manufacturing method according to the present invention produces a liquid tea composition with significantly improved contents of ginsenosides Rb1, Rg1 and Rg3 compared to the conventional method.

The food according to the present invention may be helpful in enhancing immunity by strengthening the ginsenosides Rb1, Rg1 and Rg3.

Figure 1 shows an example of the manufacturing process of the wild ginseng liquid tea composition according to the present invention.
Figure 2 is a photograph showing a packaged food (beverage) containing the liquid wild ginseng liquid tea composition according to the present invention.
3 shows the ginsenoside HPLC chromatogram of the liquid tea composition of wild ginseng according to the present invention (Example 1 - Black (sample 2), Comparative Example 1 - Red (sample 1)).

The present invention will be more specifically described by way of the following examples. These examples are intended to illustrate the present invention, and the scope of the present invention should not be limited thereto.

Preparation Example: Preparation of wild ginseng liquid tea composition

5 kg of wild ginseng outpost grown for more than 3 years in Hamyang-gun, Gyeongsangnam-do was washed 3 times under running water and completely drained, then 5 kg of wild ginseng outpost was placed in a steamer and steamed at 100°C for 1 hour.

The steamed wild ginseng was placed in a dry tray and aged at 68°C for 3 days while allowing the moisture to evaporate. The aged wild ginseng was dried at 55° C. for 2 days to prepare aged wild ginseng.

After grinding the aged wild ginseng with a grinder to make a powder, 10 kg of 200-fold purified water was added to 50 g of the powder, extracted at 95° C. for 8 hours, and filtered through an 8 mm filter to prepare a hot water extract of aged wild ginseng.

A liquid wild ginseng liquid tea composition was prepared by mixing the aged wild ginseng hot water extract prepared as described above, red ginseng concentrate and honey in the mixing ratio as shown in Table 1 below (Example 1, FIG. 1).

compounding material Mixing ratio (wt%) Aged wild ginseng hot water extract 96 Red Ginseng Concentrate (75 Brix) 0.9 honey 3.1 Sum 100

For the red ginseng concentrate, a red ginseng concentrate with a solid content of 75 brix was purchased and used, and honey was also purchased on the market.

The above materials were mixed using a stirring mixer, and each 30 ml was filled into a pouch using a filler (FIG. 2).

For comparison, a liquid tea composition (Comparative Example 1) in which the extract of wild wild ginseng raw material, red ginseng concentrate, and honey were mixed in the same mixing ratio as in Table 1 was prepared and used.

Test Example 1: Analysis of ginsenoside content

The liquid tea composition of Example 1 and the liquid tea composition of Comparative Example 1 prepared above were used as analysis samples, respectively.

Ginsenoside analysis was analyzed by high performance liquid chromatography (UPLC, Ultra performance liquid chromatograph). The analytical column was WATERS Acquity BEH C18 (2.1 mm × 50 mm, 1.7 μm), and the mobile phase solvents were 0.001% phosphoric acid in distilled water (solution A) and 0.001% phosphoric acid in acetonitrile. ; solution B). Mobile phase conditions were maintained at 0-5 min-80%, 15 min-70%, 26 min-50%, 35 min-80% based on solvent A. 2 μl of each assay sample was injected, and the mobile phase rate was set to 0.6 ml/min at 40°C. The detector was detected at 203 nm using a PDA detector. Each experiment was repeated 3 times to calculate the average value, and the results are shown in Table 2, and the ginsenoside HPLC chromatogram is shown in FIG. 3 (Example 1 - Black (sample 2), Comparative Example 1 - Red ( sample 1)).

Content (μg/ml) Comparative Example 1 Example 1 Ginsenoside Rb1 4.925 56.850 Ginsenoside Rg1 8.731 40.249 Ginsenoside Rg3 4.713 34.179

As shown in Table 2 above, looking at the content of ginsenosides absorbed by the human body, in the liquid tea composition of wild ginseng from Example 1, the contents of ginsenosides Rb1, Rg1 and Rg3 were 56.850 μg/ml or more, 40.249 μg/ml, respectively. above, and above 34.179 μg/ml. It can be seen that compared to Comparative Example 1, the contents of Rb1, Rg1 and Rg3 were enhanced by about 11 times, 4.5 times, and 7 times or more, respectively.

Test Example 2: Analysis of total polyphenol content

The total polyphenol content of the prepared wild ginseng liquid tea composition of Example 1 was analyzed.

The total polyphenol content was determined by dispensing a sample of the liquid tea composition into a 96-well plate, adding 1 N Folin-Ciocalteu (Sigma, USA) reagent, reacting at room temperature for 3 minutes, and then adding 80 μl of _{10% Na 2} CO _{3 solution.} After reacting for 1 hour, absorbance was measured at 765 nm with a Multimicroplate reader-SpectraMax M5 (Molecular Devices, USA). The total polyphenol content was calculated as the gallic acid content (GA) per 1 g of a sample by preparing a standard curve using gallic acid of 0 to 200 μg/ml, and is shown in Table 3.

Analysis items Example 1 Total polyphenols (mg/g) 19.31 ± 3.47

As shown in Table 3, the total polyphenol content of the wild ginseng liquid tea composition of the present invention (Example 1) was as high as about 19.31 mg/g.

Test Example 3. Analysis of physicochemical properties

Physicochemical properties of the liquid tea composition of wild ginseng from Example 1 prepared in Preparation Example 1 were measured for pH and sugar content.

The pH was measured using a pH meter (SevenEasy, Mettler-Toledo AG, Schwerzenbach, Switzerland), and the sugar content (Brix) was measured using a refractometer (Atago hand refracto meter, Japan), and the results are shown in Table 4.

Analysis items Example 1 pH 4.61 Sugar content (brix) 2.9

In addition, the 9 major nutritional components of the liquid wild ginseng liquid tea composition according to the present invention were analyzed by requesting an external test time (Gyeol Analysis Center, an authorized food analysis institution), and the results are shown in Table 5.

item test standard result protein Food Standards General Food Analysis Method 0.1 g/100ml sugars Food Standards General Food Analysis Method 2.1 g/100ml Fat Food Standards General Food Analysis Method 0.00 g/100ml carbohydrate Food Standards General Food Analysis Method 3.1 g/100ml saturated fat Food Standards General Food Analysis Method 0.00 g/100ml trans fat Food Standards General Food Analysis Method 0.00 g/100ml salt Food Standards General Food Analysis Method 1.8 mg/100ml calorie Food Standards General Food Analysis Method 12.8 kcal/100ml cholesterol Food Standards General Food Analysis Method 0.00 mg/100ml

From the results of Table 5, it can be confirmed that the liquid tea composition of wild ginseng from the present invention does not contain fat, trans fat, or cholesterol at all.

Claims (13)

A liquid wild ginseng liquid tea composition fortified with ginsenosides Rb1, Rg1 and Rg3, comprising 96 to 97% by weight of aged wild ginseng hot water extract, 0.9 to 1% by weight of red ginseng concentrate, and 2.1 to 3.1% by weight of honey,
The aged wild ginseng hot water extract is obtained by steaming wild wild ginseng whole plants at 100 ° C for 1 hour, aging at medium temperature for 3 days at 68 ° C, and drying at 55 ° C for 2 days to produce aged wild ginseng, then 190 to 200 times (w) It is obtained by adding water of /w), extracting hot water at 95°C for 8 hours, and then filtration,
The wild ginseng liquid tea composition contains ginsenosides Rb1, Rg1 and Rg3 in an amount of 56 μg/ml or more, 40 μg/ml or more, and 34 μg/ml or more, respectively.
delete delete delete The liquid tea composition for wild ginseng fortified with ginsenosides Rb1, Rg1 and Rg3 according to claim 1, comprising 96 wt% of aged wild ginseng hot water extract, 0.9 wt% of red ginseng concentrate, and 3.1 wt% of honey.
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