KR102403393B1 - Hydrated Herb Seed Composite Containing Ginsenoside And Food Composition Comprising Thereof - Google Patents

Abstract

The present invention is a herb seed; and ginsenoside and water encapsulated on the herb seed; provides a hydrated herb seed complex comprising the same, and a food composition comprising the same. According to the present invention, since ginsenoside, an active ingredient of red ginseng, is enclosed between the outer skins on the herb seed, it is possible to provide a hydrated herb seed complex containing a large amount of ginsenoside and a food composition including the same.

Description

Hydrated Herb Seed Composite Containing Ginsenoside And Food Composition Comprising Thereof

The present invention relates to a ginsenoside-containing hydrated herb seed complex and a food composition comprising the same.

Basil ( Ocimum basilicum L. ) is an annual plant belonging to the mint family, native to East Asia. Basil seeds are rich in various nutrients such as protein, essential amino acids, dietary fiber, vitamins, and minerals. In addition, it has a characteristic to water, so when hydrated in water, it expands by about 30 times, giving a feeling of satiety, and has effects such as relieving constipation by inducing soft peristalsis. As it goes down to the large intestine over a long period of time, the sticky muco protein component removes toxins attached to the large intestine and small intestine and exerts a detoxifying effect.

Ginseng (Panax ginseng C.A. Meyer) is a perennial herb belonging to the genus Panax of the Araliaceae family. It has a sweet and bitter taste, has a warm energy, and protects the spleen. It has herbal properties such as strengthening the lungs.

On the other hand, basil seeds hydrated in water are covered with a transparent gel along with black seeds inside, and may provide disgust to consumers with an appearance similar to frog eggs. In addition, basil seeds themselves have no flavor, so it is difficult to ingest them by themselves.

Accordingly, the present inventors were studying a method for improving palatability and effectively imparting functional ingredients by improving the appearance of basil seeds used in beverage compositions, diluting the red ginseng extract concentrate with water, and then adding basil seeds to hydrate. By doing so, it was confirmed that a hydrated basil seed complex containing a large amount of ginsenosides can be prepared, and the present invention was completed.

An object of the present invention is to provide a hydrated herb seed complex containing a large amount of ginsenoside and a food composition comprising the same.

One aspect of the present invention is a herb seed; and ginsenoside and water encapsulated on the herb seed.

Another aspect of the present invention provides a food composition comprising the hydrated herb seed complex.

Another aspect of the present invention provides a method for preparing a hydrated herb seed complex comprising; adding and hydrating herb seeds to a ginseng extract.

According to the present invention, it is possible to provide a hydrated herb seed complex containing a large amount of ginsenoside and a food composition including the ginsenoside, which is an active ingredient of red ginseng, by being included between the fibers of the outer skin on the herb seed.

1A is a photograph taken from above of the hydration herb seed complex of Example 1 as an embodiment of the present invention, FIG. 1B is a photograph taken from above of the hydration herb seed complex of Comparative Example 1, and FIG. 1C is a photograph of Comparative Example 2 This is a picture of the Hydrated Herb Seed Complex from above.

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention.

The terms or words used in the present specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor may properly define the concept of the term in order to best describe his invention. Based on the principle that there is, it should be interpreted as meaning and concept consistent with the technical idea of the present invention.

1. Ginsenoside Containing Hydrating Herb Seed Complex

One aspect of the present invention is a herb seed; and ginsenoside and water encapsulated on the herb seed.

In the present invention, 'herb seed' refers to seeds of herb plants, and cultivated or commercially available ones may be used without limitation. In general, 'herb' refers to a plant grown for use as a spice or medicine in the West, and in the present invention, it may refer to an edible herb in particular.

Specifically, the 'herb seed' may include at least one selected from the group consisting of basil seeds, chia seeds, and plantain seeds.

In general, 'hydration' refers to a phenomenon in which a certain substance associates or combines with water to become hydrated, and in the present invention, it refers to a phenomenon in which the herb seed absorbs water and gels around the seed. In the present invention, the term 'hydrated herb seed complex' may be used to include not only the herb seed but also the gelated portion around it.

In the present invention, 'clathrate' means that when two types of molecules are paired, one molecule is large and spreads in a normal, layered, or networked form, and the other molecule is in the gap. It refers to the insertion phenomenon, and in the present invention, it may mean that ginsenoside or water is inserted between the fibers present in the outer skin of the herb seed. In addition, as 'hydration' is achieved by inclusion of water on the herb seed, 'water' may mean a water molecule.

In the present invention, the term 'extract' refers to a material extracted from a raw material by any method, and may be used in the meaning of including, without limitation, the extracted extract, the concentrate obtainable therefrom, the dried product and the powder of the concentrate.

In the present invention, 'ginseng extract' can be obtained by extracting ginseng or a dried product thereof, and the ginseng can be used without limitation, such as cultivated or commercially available ones. The ginseng includes variously processed ones, for example, fresh ginseng, fine ginseng, black ginseng, wild ginseng, camphor ginseng, wild ginseng, hojeong ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng at least any selected from the group consisting of It may be one, preferably red ginseng, but is not limited thereto. Fresh ginseng refers to raw ginseng that maintains its original shape, and fine ginseng refers to the fine root of ginseng. Red ginseng is steamed, cooked and dried, and browning reaction occurs during the drying process, giving it a pale yellowish or reddish-brown color. Black ginseng refers to ginseng changed to black by steaming and drying red ginseng several times. Wild ginseng refers to native ginseng, and wild ginseng refers to planted and grown wild ginseng. Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests.

When the extract is obtained by extracting from ginseng, as an extraction method, all conventional known extraction methods such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction may be used, and preferably prepared by using solvent extraction or reflux extraction. can do. The extraction process may be repeated several times, and thereafter, a step such as concentration or freeze-drying may be additionally performed. Specifically, a concentrate may be prepared by concentrating the obtained extract under reduced pressure, and it may be lyophilized and powdered to prepare a powdery extract.

The ginseng extract may be extracted using water, an organic solvent, or a mixture thereof as an extraction solvent. The organic solvent may be an alcohol, preferably a C1-C4 alcohol, hexane (n-hexane), ethyl acetate, acetone, isopropyl alcohol, methyl alcohol, or a mixture thereof. The processing method is applicable if it is an extract processing technique known in the art. The ginseng extract may be extracted with water, ethanol, and a mixture thereof, and preferably may be extracted with water, but is not limited thereto.

The ginseng extract is one obtained by diluting the concentrate of the ginseng extract with water (purified water) to a concentration of 1 to 50% (v/v), or 10 to 40% (v/v), or 25 to 35% (v/v). can

In the present invention, 'Ginsenoside' refers to a saponin derived from ginseng, and as a Panaxadiol (PD)-based ginsenoside, Ra1, Ra2, Ra3, Rb1, Rb2, Rb3, Rc, Rd, Rg3 , Rh2, and the like, and as a Panaxatriol (PT)-based ginsenoside, may be used to include all of Re, Rg1, Rg2, Rf, Rh1, and the like.

In the present invention, the hydrated herb seed complex may contain 1.0 to 3.5 mg/g of Rg1, Rb1, and Rg3s. When the total content of Rg1, Rb1 and Rg3s exceeds 3.5 mg/g, compared to the cost required to achieve this, the increase in the appearance improvement of the hydrated herb seed complex due to the addition of ginseng extract is small, which may be disadvantageous in terms of cost have.

Another aspect of the present invention provides a food composition comprising the hydrated herb seed complex. Specifically, the food composition may be a beverage composition.

In the present invention, 'beverage' is a generic term for drinking liquids, and water (drinks) for quenching thirst and other juice drinks with unique flavor and taste, soft drinks that give a refreshing feeling, and moderate excitatory and arousal effects can be expected. It includes favorite beverages, alcoholic beverages with alcoholic effects, and lactic acid bacteria fermented beverages containing lactic acid bacteria.

The food composition of the present invention may include fruit for the production of natural fruit juice, fruit juice beverage and vegetable beverage. In addition, the food composition of the present invention includes natural carbohydrates, sweeteners, flavoring agents, flavoring agents, nutrients, vitamins, electrolytes, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, pH adjusters, stabilizers, preservatives, glycerin, It may further include at least one selected from the group consisting of carbonation agents used in alcohol and carbonated beverages.

The natural carbohydrates may be monosaccharides, disaccharides, oligosaccharides, polysaccharides, sugar alcohols or sugar syrups. Specifically, the monosaccharide may be at least one selected from the group consisting of xylose, glucose and fructose (fructose), and the disaccharide may be at least one selected from the group consisting of lactose, maltose (maltose) and sucrose. The oligosaccharide may be at least one selected from the group consisting of fructooligosaccharide, isomaltooligosaccharide, galactooligosaccharide, maltooligosaccharide, xylooligosaccharide and gentiooligosaccharide, and the polysaccharide is indigestible maltodextrin, maltodextrin , and may be at least one selected from the group consisting of cellulose and dextrin, and the sugar alcohol may be at least one selected from the group consisting of xylitol, sorbitol, maltitol, erythritol and trehalose. The sugar syrup may be at least one selected from the group consisting of agave syrup, maple syrup, and sap of gorse sap.

The sweetener may be a natural sweetener such as taumatin or stevia extract, or a synthetic sweetener such as saccharin or aspartame, but is not particularly limited thereto.

2. Method of Preparation of Hydrated Herb Seed Complex

Another aspect of the present invention provides a method for preparing a hydrated herb seed complex, comprising the step of adding and hydrating herb seeds to a ginseng extract.

In the present invention, by adding the herb seeds to the ginseng extract and hydration, a hydrated herb seed complex in which ginsenosides and water molecules are entrapped between the skins on the herb seeds can be obtained. Accordingly, it is possible to provide a hydrated herb seed complex containing a large amount of ginsenoside and a food composition comprising the same.

In the hydrated herb seed complex according to the present invention, the ginseng extract is not simply colored on the herb seed, but the ginsenoside is enclosed between the skins on the herb seed. It is different in structure and efficacy.

In the method for preparing the hydrated herb seed complex of the present invention, the ginseng extract contains 1 to 50% (v/v), or 10 to 40% (v/v), or 25 to 35% (v/v) of the concentrate of the ginseng extract. v) It may be diluted to a concentration, but is not particularly limited thereto. If it is less than the lower limit of the numerical range, the content of ginsenosides contained in the hydrated herb seed complex may not be sufficient and the appearance may not be improved. In addition, when the upper limit of the numerical range is exceeded, the increase in appearance improvement is small compared to the process and cost required to achieve this, which may be disadvantageous in terms of cost.

In addition, the content of the herb seed may be 1 to 20% by weight, 3 to 15% by weight, or 5 to 10% by weight based on the total weight of the ginseng extract, but is not particularly limited thereto. If it is less than the lower limit of the numerical range, the efficiency of the hydration process may be reduced. In addition, when the upper limit of the numerical range is exceeded, hydration may not be performed well because the content of herb seeds is higher than that of the ginseng extract.

The hydrating step may be performed by stirring for 3 to 40 minutes, or 5 to 30 minutes, or 10 to 25 minutes, or 17 to 23 minutes. If it is less than the lower limit of the numerical range, the content of ginsenosides contained in the hydrated herb seed complex may not be sufficient and the appearance may not be improved. In addition, when the upper limit of the numerical range is exceeded, the increase in appearance improvement is small compared to the process and cost required to achieve this, which may be disadvantageous in terms of cost.

In addition, the step of hydration may be performed by stirring at 200 to 450 rpm, or 250 to 400 rpm, or 300 to 400 rpm. If it is less than the lower limit of the numerical range, hydration may not be performed well. In addition, when the upper limit of the numerical range is exceeded, it may be undesirable due to damage to the outer skin of the hub seed.

In addition, the hydrating step may be performed at 80 °C or less, or 27 to 75 °C, or 45 to 70 °C, or 55 to 65 °C. If it is less than the lower limit of the numerical range, the dissolution of the ginseng extract concentrate and other components added to the product in a subsequent continuous process may not be smoothly achieved. In addition, when the upper limit of the numerical range is exceeded, it may be undesirable because there are few advantages in the process compared to the process and cost required to achieve this.

Hereinafter, the present invention will be described in detail by way of Examples and Comparative Examples.

However, the following Preparation Examples and Experimental Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Experimental Examples.

Example 1

Dilute 30 g of red ginseng concentrate (Korea Ginseng Corporation) with 70 g of purified water to prepare 100 g of 30% (w/w) red ginseng extract, and prepare 100 g of red ginseng extract, After adding 5 g, the basil seeds were hydrated by stirring at 300-400 rpm for 20 minutes. Then, filtered through a sieve and rinsed with purified water to obtain a hydrated basil seed complex.

Comparative Example 1

5 g of basil seeds were added to 100 g of purified water, and the basil seeds were hydrated by stirring at 300-400 rpm for 20 minutes. Then, filtered through a sieve and rinsed with purified water to obtain hydrated basil seeds.

Comparative Example 2

5 g of basil seeds were added to 50 g of purified water and stirred at 300-400 rpm for 20 minutes to hydrate the basil seeds to obtain hydrated basil seeds. Then, the hydrated basil seeds were added to 50 g of a 60% (w/w) red ginseng extract prepared by diluting 30 g of red ginseng concentrate with 20 g of purified water, and stirred at 300-400 rpm for 20 minutes to color the surface of the hydrated basil seeds. made it

Experimental example

The hydrated basil seed complex of Example 1 and the hydrated basil seeds of Comparative Example 1 and Comparative Example 2 were respectively put in a tray containing purified water, and the above photograph is shown in FIG. 1 .

From FIG. 1, in the case of Example 1, it can be confirmed that the appearance of frog eggs is improved because the red ginseng concentrate is included in the fibrous part of the basil seed shell. On the other hand, in the case of Comparative Example 1, since the hydration part of the basil seed remains transparent, it has an appearance like a frog's egg. In the case of Comparative Example 2, although the coloring was made using the red ginseng extract in the same ratio as in Example 1, since the red ginseng extract was not added when hydrating the basil seeds, the coloring was not sufficiently performed compared to Example 1. can be checked

In addition, in order to compare the content of ginsenosides with respect to the hydrated basil seed complex of Example 1 and the hydrated basil seed of Comparative Example 2, ginsenoside analysis was performed at UV wavelength 203nm using HPLC (Aience 2695, Waters), and , the results are shown in Table 1 below. For reference, in the case of Comparative Example 1, the ginsenoside component was not detected at all.

ginsenoside Example 1 (mg/g) Comparative Example 2 (mg/g) Rb1 1.24 0.44 Rb2 0.44 0.15 Rc 0.6 0.17 Rd 0.19 0.09 Re 0.26 0.09 Rf 0.26 0.1 Rg1 0.25 0.06 Rg2s 0.3 0.14 Rg3r 0.26 0.11 Rg3s 0.61 0.34 Rh1 0.31 0.1 Sum 4.72 1.79

From the results of Table 1, the total ginsenosides of Example 1 are 4.72 mg/g and Comparative Example 2 is 1.79 mg/g, and in the case of Example 1, it contains approximately 2.6 times of ginsenosides compared to Comparative Example 2. can confirm that In addition, in the case of the sum of Rg1, Rb1, and Rg3s, which are indicator components of red ginseng, Example 1 showed a large difference of 2.1 mg/g and Comparative Example 2 0.84 mg/g.

From the ginsenoside analysis results as shown in Table 1 above, in Example 1 of the present invention, ginsenoside, an active ingredient of the red ginseng concentrate, was included between the fibers of the outer surface of the basil seed while the basil seed was hydrated. On the other hand, in Comparative Example 2, it is believed that the basil seeds were first hydrated in purified water, and then the surface of the hydrated basil seeds was simply colored with the red ginseng concentrate. Therefore, in Comparative Example 2, it is considered that only water molecules are included on the basil seed and ginsenosides are not included.

From the above results, the hydrated herb seed complex of the present invention improves the appearance of hydrated herb seeds such as frog eggs, and at the same time improves immunity, improves fatigue, blood flow through inhibition of platelet aggregation, improves memory, and helps antioxidants. It can be confirmed that it contains a large amount of possible ginsenosides.

Claims (15)

herb seeds; and
Includes; ginsenoside and water encapsulated on the herb seed by being inserted between the fibers present in the outer shell of the herb seed;
The ginsenoside is a hydrated herb seed complex comprising ginsenosides Rg1, Rb1 and Rg3s in a total content of 1.0 to 3.5 mg/g. delete delete The method according to claim 1,
The hydrated herb seed complex is a hydrated herb seed complex produced by a method comprising; adding an herbal seed to the ginseng extract and hydrating it. 5. The method of claim 4,
The hydrating step is performed by stirring for 10 to 25 minutes. 5. The method according to claim 4,
The ginseng extract is a hydrated herbal seed complex in which the ginseng extract concentrate is diluted with water to a concentration of 25 to 35% (v/v). 5. The method of claim 4,
The content of the herb seeds added to the ginseng extract is 1 to 20% by weight based on the total weight of the ginseng extract. The method according to claim 1,
The herbal seed is a hydrated herb seed complex comprising at least one selected from the group consisting of basil seeds, chia seeds, and plantain seeds. A food composition comprising the hydrating herb seed complex of any one of claims 1 and 4 to 8. 10. The method of claim 9,
A food composition that is a beverage composition. adding herbal seeds to the ginseng extract and hydrating; and
As a method for producing a hydrated herb seed complex comprising; filtering the hydrate through a sieve,
The hydrated herb seed complex comprises ginsenosides Rg1, Rb1 and Rg3s,
The method wherein the sum of the ginsenosides Rg1, Rb1 and Rg3s is 1.0 to 3.5 mg/g. 12. The method of claim 11,
The step of hydration is carried out by stirring for 10 to 25 minutes. 12. The method of claim 11,
The ginseng extract is a method of diluting the ginseng extract concentrate with water to a concentration of 25 to 35% (v / v). 12. The method of claim 11,
The content of the herb seeds added to the ginseng extract is 1 to 20% by weight based on the total weight of the ginseng extract. 12. The method of claim 11,
The method comprising the herb seed is at least one selected from the group consisting of basil seeds, chia seeds and plantain seeds.

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