KR102358168B1 - Ginseng powder with increased ginsenoside Rh1 and polyphenol contents and method for manufacturing the ginseng powder - Google Patents

Abstract

The present invention relates to a method for producing ginseng that has undergone a drying and roasting process capable of enhancing physiologically active ingredients. The present invention has the effect of increasing the active ingredient content of ginseng by treating the drying and roasting process on ginseng, and ultimately using this point, the effect that can be used in the manufacture of functional drugs, food additives, beverage compositions, and feed additives have.

Description

Ginseng powder with increased ginsenoside Rh1 and polyphenol contents and method for manufacturing the ginseng powder

The present invention relates to a method for producing ginseng that has undergone a drying and roasting process capable of enhancing physiologically active ingredients.

Ginseng ( Panax ginseng CA Meyer), native to the Korean Peninsula, is a perennial plant belonging to the genus Panax of the Araliaceae family, and its roots are used for food or medicinal purposes.

There are about 30 types of ginseng saponins known as physiologically active substances of ginseng, and the main saponins known to exist in large amounts are ginsenoside Rb1, Rb2, Rc, Rd, Re, Rg1, etc., and the main physiological activity component is ginseng saponin. Known, antidiabetic activity (Yokozawa et al., 1985), anticancer activity (Mochizuki et al., 1995), antioxidant activity (Jeong et al., 2002), arteriosclerosis and hypertension prevention (Jung and Cho, 1985; Yoon) and Joo, 1993), liver function promotion and hangover removal effect (Matsuda et al., 1991), anti-fatigue and anti-stress action (Saito et al., 1974), anti-inflammatory activity (Matsuda et al., 1990), etc. were reported. became

Although the root of ginseng is used for food or medicinal purposes, it is usually harvested after cultivation for 4 to 6 years, so the price of ginseng or processed ginseng products is relatively expensive compared to other foods or medicines.

The Korean Food Code stipulates that fresh ginseng is more than 3 years old and cannot be used for fresh ginseng, ginseng peel, and ginseng meal. Therefore, bioactive substances such as ginsenoside isolated from ginseng are expensive as raw ginseng itself, so it is not easy to secure a large amount of isolated single ingredients, such as several tens of mg of up to several millions of won.

Therefore, there is an urgent need for technology development, such as a method for enhancing physiologically active ingredients in expensive ginseng, but the research is still insignificant.

Korean Patent Publication No. 2011-0142823

Accordingly, the present inventors confirmed that the content of physiologically active substances in ginseng is improved when using ginseng in combination with drying and roasting, while making a diligent effort to find a method for enhancing the physiologically active ingredients in expensive ginseng, and completed the present invention. .

Therefore, an object of the present invention is (a) drying ginseng; and (b) roasting dried ginseng;

In order to achieve the above object, (a) drying ginseng; and (b) roasting dried ginseng.

In one embodiment of the present invention, the drying in step (a) may be dried with a hot air dryer at 55 ~ 65 ℃ for 10 ~ 20 hours.

In one embodiment of the present invention, the step (b) can be roasted ginseng at a temperature of 180 ~ 200 ℃ 10 ~ 30 minutes.

In one embodiment of the present invention, the physiologically active material may be total polyphenols and ginsenosides.

In one embodiment of the present invention, the ginsenoside may be a protopanaxatriol (PT) series.

In one embodiment of the present invention, the protopanaxatriol (PT)-based ginsenoside may be Re, Rf, Rg1, Rg2 or Rh1.

The present invention has the effect of increasing the active ingredient content of ginseng by treating the drying and roasting process on ginseng, and ultimately using this point, the effect that can be used in the manufacture of functional drugs, food additives, beverage compositions, and feed additives have.

The present invention is characterized by providing a method for producing ginseng through a drying and roasting process capable of enhancing physiologically active ingredients.

There are about 30 types of ginseng saponins known as physiologically active substances of ginseng, and the main saponins known to exist in large amounts are ginsenoside Rb1, Rb2, Rc, Rd, Re, Rg1, etc., and the main physiological activity component is ginseng saponin. It has been reported to have antidiabetic activity, anticancer activity, antioxidant activity, arteriosclerosis and hypertension prevention, liver function promotion and hangover removal effect, anti-fatigue and anti-stress activity, and anti-inflammatory activity.

Although the root of ginseng is used for food or medicinal purposes, it is usually harvested after cultivation for 4 to 6 years, so the price of ginseng or processed ginseng products is relatively expensive compared to other foods or medicines.

Accordingly, the present inventors have identified a method for producing ginseng and ginseng extract that has undergone a drying and roasting process under specific temperature and time conditions that can increase the content of physiologically active substances in expensive ginseng. Ginseng and its extract prepared by the manufacturing method according to the present invention have the effect of exhibiting excellent physiologically active effects compared to conventional ginseng and ginseng extract.

The method for producing ginseng according to the present invention comprises the steps of: (a) drying ginseng; and (b) roasting dry ginseng.

The step-by-step description of the manufacturing method of ginseng according to the present invention in more detail is as follows.

Step a: Drying the ginseng

In the present invention, ginseng cultivated for 4 to 6 years was used, which can be easily purchased and used in the market.

The prepared ginseng is first cleaned and trimmed. At this time, the number of washing can be performed by selecting 1 to 3 times depending on the amount and condition of ginseng. After washing, remove the fine roots and dry the main and slow roots.

Drying of the ginseng may be carried out through a method of dry drying, shade drying, hot air drying, or natural drying, but in the present invention, hot air drying is most preferable.

The drying of ginseng according to the present invention may be accomplished by hot air drying at a temperature of 55 to 65° C. for 10 to 20 hours, and most preferably, by hot air drying at a temperature of 60° C. for 16 hours.

Step b: Roasting ginseng

The dried ginseng that has undergone step a is subjected to a roasting step. Stir-frying of ginseng according to the present invention means heat treatment at 180 ~ 200 ℃ for 10 ~ 30 minutes. In the present invention, roasting is also referred to as "roasting".

The roasting method in the present invention may be carried out using various roasting apparatuses known in the art, but is not limited thereto. For example, a mesh roaster (direct fire type), a sample roaster machine, a tester roaster machine (direct fire type, hot air type), a round roaster (direct fire type, hot air type), and a mini electric roaster (direct fire type, hot air type) can be used.

According to a preferred embodiment of the present invention, the roasting of the ginseng is preferably performed at 180 ~ 200 ℃ for 10 ~ 30 minutes.

On the other hand, the present inventors investigated whether the dried and roasted ginseng prepared according to the present invention actually has antioxidant power, that is, the total polyphenol content of the ginseng extract roasted under various conditions was investigated. Even in the group roasted at 160 ° C, the total polyphenol content increased compared to the control group subjected to only hot air drying, but in particular, the group roasted at 180 ~ 200 ° C. was found (see Table 3).

In addition, in an embodiment of the present invention, the antioxidant effect of the ginseng extract according to the present invention was measured using the ABTS elimination rate and the DPPH elimination rate. Although the ABTS and DPPH removal rates were increased compared to the rough control group, it was found that the ABTS removal rate and DPPH removal rate were significantly higher in the group roasted at a temperature of 180 ~ 200℃ compared to the hot air-dried control group, which significantly increased the antioxidant effect. was possible (see Table 3).

In addition, in one embodiment of the present invention, it was confirmed whether the dried and roasted ginseng prepared according to the present invention actually helped increase the ginsenoside content of ginseng. It was found that the content of Protopanaxatriol (PT)-based ginsenosides Re, Rf, Rg1, Rg2 or Rh1 was significantly increased compared to the extract prepared by hot air drying, and in particular, the content of Rh1 was higher than 10 times It was found that increased (see Table 4).

Therefore, it can be seen from the above results that ginseng and its extract through the drying and roasting process according to the present invention greatly increase the content of physiological activity.

Thus, ginseng and its extract according to the present invention can be used as an effective pharmaceutical composition, and further can be used as a composition for food.

The pharmaceutical composition of the present invention may be prepared by using the extract as an active ingredient in addition to pharmaceutically suitable and physiologically acceptable adjuvants, and the adjuvants include excipients, disintegrants, sweeteners, binders, coating agents, A swelling agent, a lubricant, a lubricant, or a flavoring agent may be used.

The pharmaceutical composition may be preferably formulated into a pharmaceutical composition including one or more pharmaceutically acceptable carriers in addition to the active ingredients described above for administration.

Formulations of the pharmaceutical composition may be granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops or injectables. For example, for formulation in the form of a tablet or capsule, the active ingredient may be combined with an orally, non-toxic, pharmaceutically acceptable inert carrier such as ethanol, glycerol, water, and the like. In addition, if desired or required, suitable binders, lubricants, disintegrants and color-developers may also be included in the mixture. Suitable binders include, but are not limited to, starch, gelatin, natural sugars such as glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, tracacanth or sodium oleate, sodium stearate, magnesium stearate, sodium benzoate, sodium acetate, sodium chloride, and the like. Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like. In the composition formulated as a liquid solution, acceptable pharmaceutical carriers are sterile and biocompatible, and include saline, sterile water, Ringer's solution, buffered saline, albumin injection, dextrose solution, maltodextrin solution, glycerol, ethanol and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostats may be added as needed. In addition, diluents, dispersants, surfactants, binders and lubricants may be additionally added to form an injectable formulation such as an aqueous solution, suspension, emulsion, etc., pills, capsules, granules or tablets. Furthermore, by using the method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA by an appropriate method in the field, it can be preferably formulated according to each disease or component.

In one embodiment of the present invention, the ginseng extract of the present invention may be included in an amount of 0.00001 to 30% by weight based on the total weight of the composition.

The pharmaceutical composition according to the present invention may be administered through several routes including oral, transdermal, subcutaneous, intravenous or intramuscular, and the dosage of the active ingredient depends on the route of administration, age, sex, weight, and severity of the patient. may be appropriately selected depending on several factors of In addition, it can be administered in parallel with a known compound having the effect of preventing, improving or treating the disease, and as a natural product, there is no toxicity and side effects to the human body, so it can be safely used even when taken for a long period of time.

On the other hand, the composition comprising the extract according to the present invention as an active ingredient can be used as a food composition. Thus, for example, it can be easily utilized as a main raw material of food, an auxiliary raw material, a food additive, a functional food or a beverage.

In the present invention, the "food" means a natural product or processed product containing one or more nutrients, and preferably means a state that can be directly eaten through a certain processing process, and has a conventional meaning As such, it refers to all foods, food additives, functional foods and beverages.

Foods to which the composition according to the present invention can be added include, for example, various foods, beverages, gum, tea, vitamin complexes, functional foods, and the like. In addition, food includes special nutritional foods (eg, formula milk, infant food, etc.), processed meat products, fish meat products, tofu, jelly, noodles (eg, ramen, noodles, etc.), breads, health supplements, seasoned foods (eg, , soy sauce, soybean paste, red pepper paste, mixed paste, etc.), sauces, confectionery (eg snacks), candy, chocolate, gum, ice cream, dairy products (eg fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods ( Various types of kimchi, pickles, etc.), beverages (eg, fruit beverages, vegetable beverages, soy milk, fermented beverages, etc.), and natural seasonings (eg, ramen soup, etc.) are not limited thereto. The food, beverage or food additive may be prepared by a conventional manufacturing method.

In addition, the functional food is a food group or food composition that has added value to act and express the function of the food for a specific purpose by using physical, biochemical, and bioengineering methods, etc. It refers to a food that is designed and processed to sufficiently express the control function of the body with respect to the living body. Specifically, it may be a health functional food. The functional food may include a food supplementary additive that is pharmaceutically acceptable, and may further include an appropriate carrier, excipient and diluent commonly used in the manufacture of functional food.

In addition, in the present invention, the "beverage" refers to a generic term for drinking to quench thirst or enjoy taste, and includes functional beverages. The beverage is not particularly limited in other components other than including the composition according to the present invention as an essential component in the indicated ratio, and may contain various flavoring agents or natural carbohydrates as additional components like a conventional beverage.

Furthermore, foods containing the composition of the present invention in addition to those described above include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and fillers (cheese, chocolate, etc.), pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, etc., wherein the components are independently or in combination can be used

In the food containing the composition of the present invention, the amount of the composition according to the present invention may include 0.001% to 90% by weight of the total food weight, preferably 0.1% to 40% by weight. In the case of beverage, it may be included in a ratio of 0.001 g to 2 g, preferably 0.01 g to 0.1 g based on 100 ml, but in the case of long-term intake for health and hygiene purposes or health control, the above It may be less than the range, and since the active ingredient has no problem in terms of safety, it can be used in an amount above the range, so it is not limited to the above range.

Therefore, the present invention can provide a health functional food containing the ginseng extract according to the present invention as an active ingredient, the form of the food is not limited thereto, but may be in the form of powder, granule, tablet, capsule or beverage.

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

<Example 1>

Experimental materials and methods

<1-1> Sample preparation

As an experimental material, four-year-old native fresh ginseng harvested in Goesan, Chungcheongbuk-do in October 2018 was used. The average sinus diameter of the fresh ginseng used at this time was 19.38 mm, and the average root weight was 30.92 g.

<1-2> process

After washing the selected fresh ginseng, the fine roots were removed, and the main and slow roots were dried at 60°C for 16 hours using a hot air dryer (DY-220HR, Lassele, Ansan, Korea). The moisture content of ginseng after hot air drying was about 1.40%. Roast dried ginseng at 4 temperature conditions (140, 160, 180, 200℃) and 3 time conditions (10, 20, 30 minutes) using a hot air roaster (CBR-101, GENE CAFE, Ansan, Korea) it was

<1-3> Yield measurement

To compare the yields after drying and roasting, fresh ginseng (main root + slow root) before treatment was weighed. After drying and roasting were all completed, the pulverized weight was weighed by treatment group, and then divided by the weight of the fresh ginseng that was first weighed.

<1-4> Extract preparation method

15 ml of 80% MeOH was added to 1 g of the dried and roasted powder sample, followed by ultrasonic extraction at room temperature for 1 hour. Then, after centrifugation at 3,300 rpm for 7 minutes, only the supernatant was taken. This process was repeated twice to prepare about 30 ml of the extract.

<1-5> Chromaticity and Brownness Measurement

The chromaticity was measured by measuring the L value (brightness), a (redness), and b (yellowness) of the dried and roasted ginseng powder samples using a colorimeter (CM-5, Konica minolta, Osaka, Japan). It is expressed as an average value.

The degree of brownness was measured by measuring the absorbance of the extract at 420 nm using a UV spectrophotometer (MULTISKAN GO, Thermo scientific, Waltham, MA, USA).

<1-6> Analysis of total polyphenol content

The total polyphenol content was determined by modifying the Folin-Denis method. 1 ㎖ of 2% Na ₂ CO ₃ solution was added to 50 μl of the extract, and after reacting for 3 minutes, 50 μl of 50% Folin-Ciocalteu's phenol solution was added and the reaction was allowed to proceed at room temperature for 30 minutes. Then, the absorbance was measured at 750 nm using a UV spectrophotometer (MULTISKAN GO, Thermo scientific, Waltham, MA, USA), and Gallic acid (GAE, Sigma-Aldrich, St. Louis, MO, USA) was used as a standard material. Thus, a correction line was created.

<1-7> Antioxidant activity evaluation

ABTS radical scavenging activity was measured by modifying the method of Re et al. (1999).

Briefly, 7.4 mM 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic-acid) (ABTS, Sigma-Aldrich, St. Louis, MO, USA) and 2.6 mM potasium persulphate were administered for 1 day. After leaving in a dark place to form ABTS cations, it was diluted with distilled water using water extinction coefficient (ε=3.6x10 ⁴ /M·cm) so that the absorbance value at 735 nm was 0.73 ± 0.02. 50 μl of the extract was added to 1 ml of the diluted ABTS solution, left in the dark for 30 minutes, and then absorbance was measured at 735 nm. An equal amount of L-ascorbic acid (AA, Sigma-Aldrich, St. Louis, MO, USA) was added as a standard material.

DPPH radical scavenging activity was measured by modifying the method of Tape et al. (2006).

Briefly, 0.8 ml of 0.2 mM 1,1-diphenyl-2-picrylhydrazyl (DPPH, Sigma-Aldrich, St. Louis, MO, USA) solution was added to 200 μl of the extract and left in the dark at room temperature for 30 minutes. Absorbance was measured at 520 nm. An equal amount of L-ascorbic acid (AA, Sigma-Aldrich, St. Louis, MO, USA) was added as a standard material.

<1-8> Analysis of ginsenoside content

A total of 11 types of ginsenosides of the treated samples were analyzed according to the roasting conditions. For 11 ginsenoside standards, Re, Rg1, Rf, Rb1, Rg2, Rg3, Rh1, Rc, Rb2, Rb3, Rd (Chroma Dex, Santa Anna, CA, USA) were used. For ginsenoside analysis, add 0.2 g of ginseng powder sample and 2 ml of 70% MeOH, mix well, ultrasonically extract at 50°C for 30 minutes, and centrifuge at 4°C and 13,000 rpm for 15 minutes. Then, 1 ㎖ was purified using a Sep-Pak C18 cartridge, and the extract was filtered with a 0.45 μm membrane filter and used as an analysis sample.

<1-9> sensory evaluation

For sensory evaluation, 7 adults who had eaten ginseng were selected, fully aware of the purpose of the experiment, and panel evaluation was performed, and then this evaluation was performed three times. The evaluation items are color, aroma, bitterness, sweetness, aftertaste, and overall preference on a 7-point scale (7: very good, 6: good, 5: slightly good, 4: average, 3: bad, 2: slightly bad, 1: very bad).

<1-10> statistical analysis

All analyzes were analyzed using the SAS program (SAS v 9.4, SAS Institute Inc., Cary, NC, USA) after performing analysis of variance (ANOVA). If there is a difference between treatments, Duncan's Multiple Range Test (DMRT) at 5% significance level ) was analyzed.

<Example 2>

Confirmation of yield according to roasting conditions of 4-year-old fresh ginseng

As a result of checking the yield according to the roasting conditions of 4-year-old fresh ginseng, the dry yield was 26.83± 1.15% in the control group that had only been subjected to hot air drying, but 27.69± 1.19% in the treated group roasted at 140°C for 10 minutes. , and it was found to be 27.28±1.01% in the treatment group roasted at 140°C for 20 minutes, and 27.58±0.01% in the treatment group roasted at 140°C for 30 minutes.

In the treatment group roasted at 160 °C for 10 minutes, it was 28.17 ± 1.58%, in the treatment group roasted at 160 °C for 20 minutes, it was 29.44 ± 1.83%, and in the treatment group roasted at 160 °C for 30 minutes, it was 26.15 ± 0.64 % was shown.

In the treatment group roasted at 180°C for 10 minutes, it was 27.50± 1.68%, in the treatment group roasted at 180°C for 20 minutes, it was 24.89± 1.65%, and in the treatment group roasted at 180°C for 30 minutes, it was 27.44± 0.12 % was shown.

In the treatment group roasted at 200°C for 10 minutes, it was 26.94±0.97%, in the treatment group roasted at 200°C for 20 minutes, it was 24.89±2.32%, and in the treatment group roasted at 200°C for 30 minutes, it was 27.77±0.86 % (see Table 1).

In addition, as a result of confirming the yield (Dry+roasting yield) after both drying and roasting are completed, it was found to be 27.21± 1.26% in the treatment group roasted at 140° C. for 10 minutes, and 26.58± in the treatment group roasted at 140° C. for 20 minutes. It was found to be 0.96%, and in the treatment group roasted at 140°C for 30 minutes, it was found to be 26.87±0.06%.

In the treatment group roasted at 160 °C for 10 minutes, it was 27.43 ± 1.59%, in the treatment group roasted at 160 °C for 20 minutes, it was 28.39 ± 1.75%, and in the treatment group roasted at 160 °C for 30 minutes, it was 24.94 ± 0.48 % was shown.

In the treatment group roasted at 180 ° C for 10 minutes, it was 26.26 ± 1.55%, in the treatment group roasted at 180 ° C for 20 minutes, it was 23.03 ± 1.57%, and in the treatment group roasted at 180 ° C for 30 minutes, it was 25.32 ± 0.20 % was shown.

In the treatment group roasted at 200°C for 10 minutes, it was 24.58±1.03%, in the treatment group roasted at 200°C for 20 minutes, it was 21.07± 1.94%, and in the treatment group roasted at 200°C for 30 minutes, it was 22.84± 1.08 % (see Table 1).

As a result of confirming the reduction rate between the confirmed yield and the drying yield after both drying and roasting were completed, it was found that, in general, the reduction rate increased as the temperature and time increased (see Table 1).

<Example 3>

Confirmation of color change according to roasting conditions of 4-year-old fresh ginseng

As a result of checking the color change according to the roasting conditions of 4-year-old fresh ginseng, the L-value was 89.72±0.05, the a-value was 0.66±0.01, and the b-value was found in the control group that had only been dried by hot air. was 10.61±0.17, and the browning color value was 0.033±0.006.

However, in the treatment group roasted at 140°C for 10 minutes, the L-value was 86.27±0.18, the a-value was 3.51±0.06, and the b-value was 17.36±0.12, Browning The color value was 0.182± 0.012.

In the treated group roasted at 140℃ for 20 minutes, the L-value was 82.37±0.49, the a-value was 5.27±0.17, the b-value was 19.81±0.08, and the browning color value was 0.408±0.040.

In the treated group roasted at 140°C for 30 minutes, the L-value was 82.87± 1.23, the a-value was 4.83± 0.47, the b-value was 19.51± 0.54, and the browning color value was was 0.341 ± 0.058.

In addition, in the treatment group roasted at 160°C for 10 minutes, the L-value was 82.27±0.07, the a-value was 5.09±0.19, and the b-value was 20.29±0.18, Browning The color value was 0.410± 0.106.

In the treatment group roasted at 160℃ for 20 minutes, the L-value was 76.40±0.49, the a-value was 6.89±0.26, the b-value was 21.19±0.54, and the Browning color value was was 0.734±0.049.

In the treated group roasted at 160℃ for 30 minutes, the L-value was 72.96± 2.70, the a-value was 7.67± 0.15, the b-value was 21.31± 1.31, and the browning color value was was 1.191± 0.237.

In addition, in the treatment group roasted at 180°C for 10 minutes, the L-value was 71.64± 1.90, the a-value was 8.28± 0.40, and the b-value was 21.69± 0.37, Browning The color value was found to be 1.251±0.161.

In the treatment group roasted at 180℃ for 20 minutes, the L-value was 59.67±0.90, the a-value was 7.92±0.05, the b-value was 14.89±0.44, and the browning color value was was 2.931±0.145.

In the treated group roasted at 180℃ for 30 minutes, the L-value was 58.27±0.48, the a-value was 7.76±0.30, the b-value was 14.14±0.56, and the Browning color value was 2.752±0.124.

Furthermore, in the treatment group roasted at 200°C for 10 minutes, the L-value was 55.56±1.13, the a-value was 7.42±0.09, and the b-value was 12.47±0.78, Browning The color value was 3.359± 0.111.

In the treated group roasted at 200°C for 20 minutes, the L-value was 48.54 ± 0.29, the a-value was 4.93 ± 0.06, the b-value was 5.89 ± 0.36, and the Browning color value was was 3.192±0.212.

In the treated group roasted at 200 °C for 30 minutes, the L-value was 46.72 ± 0.12, the a-value was 3.92 ± 0.28, the b-value was 3.95 ± 0.27, and the Browning color value was was 2.873±0.128 (see Table 2).

<Example 4>

Confirmation of total polyphenol content and radical scavenging activity according to the roasting conditions of 4-year-old fresh ginseng

As a result of confirming the total polyphenol content and radical scavenging activity according to the roasting conditions of 4-year-old fresh ginseng, the total polyphenol content was 3.53±0.49 mg GAE/g in the control group subjected to only hot air drying, and the ABTS radical scavenging ability was 2.46± 0.08 mg AA/g, and DPPH radical scavenging ability was 0.93±0.10 mg AA/g.

However, the total polyphenol content in the treated group roasted at 140°C for 10 minutes was 3.84±0.41 GAE/g, the ABTS radical scavenging ability was 5.17±0.49 mg AA/g, and the DPPH radical scavenging ability was 0.16± 0.04 mg AA/g.

The total polyphenol content in the treated group roasted at 140°C for 20 minutes was 7.79±0.65 GAE/g, the ABTS radical scavenging ability was 7.03±0.80 mg AA/g, and the DPPH radical scavenging ability was 1.16±0.50 mg AA/g.

In the treated group roasted at 140°C for 30 minutes, the total polyphenol content was 6.59± 1.09 GAE/g, the ABTS radical scavenging ability was 6.23± 0.77 mg AA/g, and the DPPH radical scavenging ability was 1.57± 0.31 mg AA/g.

In addition, the total polyphenol content in the treated group roasted at 160° C. for 10 minutes was 7.59±1.25 GAE/g, the ABTS radical scavenging ability was 6.51± 0.36 mg AA/g, and the DPPH radical scavenging ability was 1.75± 1.75± 0.41 mg AA/g.

The total polyphenol content in the treated group roasted at 160°C for 20 minutes was 10.77± 1.12 GAE/g, the ABTS radical scavenging ability was 7.99± 0.78 mg AA/g, and the DPPH radical scavenging ability was 2.56± 0.20 mg AA/g.

The total polyphenol content in the treated group roasted at 160°C for 30 minutes was 13.99± 1.48 GAE/g, the ABTS radical scavenging ability was 9.97± 1.00 mg AA/g, and the DPPH radical scavenging ability was 3.05± 0.36 mg AA/g.

In addition, the total polyphenol content in the treated group roasted at 180° C. for 10 minutes was 14.16± 1.62 GAE/g, the ABTS radical scavenging ability was 9.07± 0.87 mg AA/g, and the DPPH radical scavenging ability was 3.40± 0.18 mg AA/g.

The total polyphenol content in the treated group roasted at 180° C. for 20 minutes was 20.49± 2.78 GAE/g, the ABTS radical scavenging ability was 12.16± 0.67 mg AA/g, and the DPPH radical scavenging ability was 4.66± 0.30 mg AA/g.

The total polyphenol content in the treated group roasted at 180°C for 30 minutes was 20.61± 1.16 GAE/g, the ABTS radical scavenging ability was 11.44± 1.07 mg AA/g, and the DPPH radical scavenging ability was 4.65± 0.21 mg AA/g.

Furthermore, the total polyphenol content in the treated group roasted at 200°C for 10 minutes was 22.92±2.22 GAE/g, the ABTS radical scavenging ability was 12.37±0.38 mg AA/g, and the DPPH radical scavenging ability was 4.80± 0.33 mg AA/g.

The total polyphenol content in the treated group roasted at 200°C for 20 minutes was 20.59±2.61 GAE/g, the ABTS radical scavenging ability was 13.56±0.14 mg AA/g, and the DPPH radical scavenging ability was 5.30± 0.14 mg AA/g.

The total polyphenol content in the treated group roasted at 200°C for 30 minutes was 17.01±1.53 GAE/g, the ABTS radical scavenging ability was 12.75±0.53 mg AA/g, and the DPPH radical scavenging ability was 4.83±0.14 mg AA/g (see Table 3).

<Example 5>

Confirmation of changes in ginsenoside content according to the roasting conditions of 4-year-old fresh ginseng

As a result of checking the ginsenoside content (Re, Rg1, Rf, Rb1, Rg2, Rg3, Rh1, Rc, Rb2, Rb3, Rd) according to the roasting conditions of 4-year-old fresh ginseng, compared to the control group that only undergoes hot air drying during roasting, ginsenoside The side Rh1 content increased, and as a result of confirming the Rh1 content based on the same treatment time, it was found that the higher the roasting temperature, the clearer the increase trend.

In addition, it was found that the content of ginsenoside Rg3 increased compared to the control group subjected to only hot air drying during the roasting treatment, and it was found that the total ginsenoside content increased in the treatment group roasted at a temperature of 180 ° C. for 10 minutes (Table 4) Reference).

<Example 6>

Sensory evaluation results according to the roasting conditions of 4-year-old fresh ginseng

As a result of checking the sensory evaluation results according to the roasting conditions of four-year-old fresh ginseng, it was found that the roasted group generally had a higher degree of preference for flavor compared to the control group that only went through hot air drying.

It can be seen that the overall preference increased as the roasting time increased in the treated group roasted at 140 ° C and 160 ° C, whereas the overall preference decreased as the roasting time increased in the treatment roasted at 180 ° C and 200 ° C. See Table 5).

Total polyphenol content, radical scavenging activity result (Example 4), ginsenoside content (Example 5), and sensory evaluation (Example 6) were all synthesized to confirm the optimum roasting conditions for 4-year-old fresh ginseng of the present invention. As a result, it was found that the sensory level such as total polyphenol content, ginsenoside content, and flavor preference increased significantly in the treatment group roasted at a temperature of 180 to 200°C for 10 to 30 minutes compared to other treatment temperature and time conditions. could

Therefore, the present inventors have confirmed that the treatment conditions are optimal conditions that can significantly increase the total polyphenol content and ginsenoside, in particular, the ginsenoside Rh1 content of 4-year-old fresh ginseng.

So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (2)

(a) drying the ginseng; and
(b) roasting dried ginseng at a temperature of 180 to 200 ° C. for 10 to 30 minutes;
The physiologically active material is polyphenol or ginsenoside,
In the roasting step, if the temperature is 180 ℃ and the roasting time is 10 minutes, the ginsenosides Rb1, Rb2, Rc, Rd, Rg3, Rf, Rg1 and Rh1 increase,
In the roasting step, if the temperature is 180 ℃ and the roasting time is 20 minutes, the ginsenosides Rb1, Rb2, Rc, Rg3 and Rh1 increase,
If the temperature is 180 ℃ in the roasting step and the roasting time is 30 minutes, ginsenoside Rg3 and Rh1 increase,
In the roasting step, if the temperature is 200 ℃ and the roasting time is 10 minutes, ginsenosides Rb2, Rd, Rg3 and Rh1 increase,
If the temperature is 200 ℃ in the roasting step and the roasting time is 20 minutes, ginsenoside Rg3 and Rh1 increase,
If the temperature is 200 ℃ in the roasting step and the roasting time is 30 minutes, the ginsenosides Rg3, Rg2 and Rh1 will increase, the method. The method of claim 1,
The drying in step (a) is a method for producing ginseng with an increased content of physiologically active substances, characterized in that drying in a hot air dryer at 55 ~ 65 ℃ for 10 ~ 20 hours.