KR102458937B1 - Method for producing red ginseng with improved active ingredients and yield - Google Patents

Abstract

The present invention relates to a producing method of a red ginseng with an improved active ingredient and yield. Specifically, the present invention relates to the producing method of the red ginseng with the improved active ingredient and yield that shortens steaming and drying time required to produce the red ginseng by using a mixed aging liquid, and simultaneously increases a yield by reducing defective red ginseng, thereby increasing a content of ginsenoside for which is the active ingredient. The producing method comprises: a step of producing a mixed aging liquid; a step of first aging; a step of first steaming; a step of first drying; a step of second aging; a step of second steaming; and a step of second drying.

Description

Manufacturing method of red ginseng with improved active ingredients and yield {Method for producing red ginseng with improved active ingredients and yield}

The present invention relates to a method for producing red ginseng with improved active ingredients and yield, particularly by using a mixed aged liquid to shorten the steaming and drying time required for the production of red ginseng, and at the same time reduce defective red ginseng to increase the yield and increase the yield of ginseng as an active ingredient It relates to an active ingredient with an increased content of senosides and a method for producing red ginseng with improved yield.

Ginseng (Panax ginseng C.A. Meyer) not only shows an excellent effect in the prevention and treatment of various diseases, but also shows a wide range of medicinal effects as a tonic that gives strength and vitality even to people without any disease. In addition, it is known to have no side effects even after long-term use, so it is considered as the best herbal medicine among herbal medicines.

Ginseng as it is harvested from the field is called fresh ginseng, and because fresh ginseng contains about 70% moisture, it is easy to be damaged during storage or distribution, so it improves storability by processing. Ginseng can be divided into dried ginseng, white ginseng, red ginseng, and black ginseng according to the processing method. Dry ginseng is called dried ginseng without removing the skin, and white ginseng is dried after removing the skin of fresh ginseng. Red ginseng is obtained by steaming and drying fresh ginseng with steam. Black ginseng is a unique form of red ginseng, and unlike general red ginseng, which is manufactured through one steaming and drying process, it is usually manufactured by steaming and drying nine times. According to the Enforcement Regulations of the Ginseng Industry Act revised in January 2012, black ginseng is fresh ginseng steamed or dried by steaming or other methods and has a light dark brown or dark dark brown color. refers to repetition. In the present specification, unless otherwise specified, red ginseng is used as an encompassing term including red ginseng that has undergone only one steaming process as well as black ginseng that has undergone repeated steaming and drying processes. Red ginseng not only has improved storage properties by processing, but also has unique pharmacological effects by forming saponins unique to red ginseng that do not exist in fresh ginseng through heating and hydrolysis.

The main active ingredient of ginseng mentioned above is ginsenoside saponin). Ginsenoside compounds can be divided into three types. First, one type is an oleanane type pentacyclic triterpene saponin, the sapogenin is Oleanonic acid, and the other two types are the Dammarane type tetracyclic triterpene saponin: protopanoxadiol (PPD) and Protopanaxatriol (PPT). Protopanaxadiol type saponins include Ra1, Ra2, Ra3, Rb1, Rb2, Rb3, Rc, Rd, Rg3, Rg5, Rh2, Rh3, F2, C-K, etc., and Protopanaxatriol type Saponins are Ginsenoside Re, Rf, Rg1, Rg2, Rg4, Rh1, Rh4, etc.

Although there are more than 40 types of ginsenoside (saponin), only rare saponins such as Rg3, Rg5, Rh2, and Rh3 and saponins with high activity such as Rg2, Rg4, Rh1, and Rh4 are more valuable. For example, Rh2 (including Rh3) has anti-cancer, cancer cell death, anti-thrombosis, anti-cancer drug resistance, and increases immunity, and Rh1 (including Rh4) has anti-cancer, hepatoprotective, and anti-free radical action; Rg3 (including Rg5) has antithrombotic, anticancer, memory-enhancing, anti-free radical action; Rg2 (including Rg4) has cardioprotection, memory improvement, antithrombotic, and antifree radical action.

Therefore, various studies have been disclosed to prepare red ginseng having a high content of the rare saponins and saponins with high activity. In this regard, Korea Patent Publication No. 10-1435706 discloses a manufacturing method of saponin-enhanced red ginseng that enhances the content of red ginseng saponin by vacuum drying steamed ginseng, and Korean Patent Publication No. 10-1233991 discloses Disclosed is a method for producing fermented red ginseng in which the content of rare saponins is increased through the fermentation process.

However, the process of increasing the content of rare saponins is a situation that requires continuous research, and there are problems in manufacturing yield, such as taking a lot of time in the manufacturing process or defective rate in the red ginseng manufacturing process, so further research is needed.

Korean Patent Publication No. 10-1435706 Korean Patent Publication No. 10-1233991

In order to solve the above problems, the present invention reduces the steaming and drying time required for the production of red ginseng by using a mixed aged liquid, and at the same time reduces the defective red ginseng to increase the yield and increase the content of the active ingredient ginsenoside. Provided is a method for producing red ginseng with improved ingredients and yield.

The above object is to prepare a mixed aged liquid consisting of apios extract, green tea extract, pineapple extract and ginkgo leaf extract; Immersion of fresh ginseng in the mixed aging solution and primary aging for 2 to 4 days; The first steaming step of steaming aged fresh ginseng at 70~75℃ for 5 minutes, at 75~80℃ for 5 minutes, at 80~85℃ for 15 minutes, and at 85~90℃ for 35 minutes; A first drying step of hot air drying the first steamed fresh ginseng at 60 ~ 70 ℃; Secondary aging step of aging 10 to 30 minutes after spray application of the mixed aged liquid to the first dried fresh ginseng; a second steaming step of steaming the second-aged fresh ginseng at a pressure of 0.5 MPa at 80-90° C. for 1 to 3 hours; And a second drying step of hot air drying the second steamed fresh ginseng at 60 ~ 70 ℃; It can be achieved by a method for producing red ginseng with improved active ingredient and yield, which comprises a.

Specifically, the second aging step may further include the step of applying soybean powder to the surface of fresh ginseng after spray application of the mixed aging liquid.

Specifically, the mixing ratio of the mixed aged liquid may be composed of 50% by weight of apios extract, 20% by weight of green tea extract, 15% by weight of pineapple extract and 15% by weight of ginkgo leaf extract.

Specifically, the secondary drying step may further include a tertiary aging step of aging 10 to 30 minutes after spray application of a mixed aged liquid to fresh ginseng that has been secondarily steamed before hot air drying.

The above object can be achieved by the red ginseng with an improved yield and an active ingredient prepared by the above-mentioned manufacturing method.

Red ginseng with improved active ingredient and yield according to the present invention uses a mixed aged liquid to shorten the steaming and drying time required for the production of red ginseng, while reducing defective red ginseng to increase yield and increase the content of active ingredient ginsenoside. It can be used in various fields using the pharmacological activity of red ginseng.

1 is a flowchart for explaining a method of manufacturing red ginseng with improved active ingredient and yield according to an embodiment.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes may be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all modifications, equivalents and substitutes for the embodiments are included in the scope of the rights.

Specific structural or functional descriptions of the embodiments are disclosed for purposes of illustration only, and may be changed and implemented in various forms. Accordingly, the embodiments are not limited to a specific disclosure form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various elements, these terms should be interpreted only for the purpose of distinguishing one element from another. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected” to another component, it may be directly connected or connected to the other component, but it should be understood that another component may exist in between.

Terms used in the examples are used for the purpose of description only, and should not be construed as limiting. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of the presence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the embodiment belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs. have meaning Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in an embodiment of the present invention, an ideal or excessively formal meaning is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative and the present invention is not limited to the illustrated matters. In addition, in describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. When 'including', 'having', 'consisting', etc. mentioned in this specification are used, other parts may be added unless 'only' is used. When a component is expressed in the singular, the case in which the plural is included is included unless specifically stated otherwise.

In interpreting the components, it is interpreted as including an error range even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are illustrated for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated component.

Each feature of the various embodiments of the present invention may be partially or wholly combined or combined with each other, and as those skilled in the art will fully understand, technically various interlocking and driving are possible, and each embodiment may be independently implemented with respect to each other. It may be possible to implement together in a related relationship.

One aspect of the present application, comprising the steps of preparing a mixed aged liquid consisting of apios extract, green tea extract, pineapple extract and ginkgo leaf extract; Immersion of fresh ginseng in the mixed aging solution and primary aging for 2 to 4 days; The first steaming step of steaming aged fresh ginseng at 70~75℃ for 5 minutes, at 75~80℃ for 5 minutes, at 80~85℃ for 15 minutes, and at 85~90℃ for 35 minutes; A first drying step of hot air drying the first steamed fresh ginseng at 60 ~ 70 ℃; Secondary aging step of aging 10 to 30 minutes after spray application of the mixed aged liquid to the first dried fresh ginseng; a second steaming step of steaming the second-aged fresh ginseng at a pressure of 0.5 MPa at 80-90° C. for 1 to 3 hours; And a second drying step of hot air drying the second steamed fresh ginseng at 60 ~ 70 ℃; It provides a method for producing red ginseng with improved active ingredient and yield, comprising a.

Hereinafter, a method for producing red ginseng with improved active ingredient and yield according to an embodiment of the present invention can be described with reference to FIG. 1 .

First, a mixed aged liquid consisting of an apios extract, a green tea extract, a pineapple extract, and a ginkgo leaf extract is prepared.

The Apios (Apios americana) is a perennial vine of the genus Apios in the legume family, and is also called Indian potato. Apios is rich in saponins and powerful antioxidants such as vitamin E and beta-carotene, so it is excellent for strengthening immunity.

The green tea refers to dried tea leaves or water obtained by brewing tea leaves so that the young leaves of the tea tree are harvested and not fermented to give a blue light. Catechin, a type of polyphenol, can help burn body fat, and it can have a positive effect on the cardiovascular system and metabolism by catching active oxygen, which is the main cause of aging.

The pineapple (Pineapple, Ananas comosus) is a perennial plant of the pineapple family of the genus Pineapple, and is mainly consumed by eating the fruit raw or processing it into canned food, juice, salad snack, etc. Since it is rich in bromelain enzyme, it prevents blood clotting and has an anti-inflammatory effect, which is effective in treating inflammatory diseases such as acute sinusitis, sore throat, arthritis, and gout. In addition, it is rich in antioxidants such as vitamin C, iodine, magnesium, phosphorus, and calcium, which enhances immunity and blocks free radicals in the body, which is helpful for arteriosclerosis, heart disease, diabetes, and cancer.

The ginkgo leaf refers to a leaf of a ginkgo tree, a deciduous tree of the ginkgo family. The ginkgo leaf extract has antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity and can be utilized in various fields.

The extract may refer to a resultant such as a liquid component obtained by immersing a target substance in various solvents and then extracting for a predetermined time at room temperature or a warm state, a solid obtained by removing the solvent from the liquid component, and the like. In addition, in addition to the result, it can be comprehensively interpreted as including all of the dilutions of the results, their concentrates, their preparations, and their purified products.

The method for obtaining the extract is not particularly limited thereto, but preferably the roots, stems, leaves, fruits, flowers, dried products thereof, processed products, etc. of the plants are immersed in a solvent, and extracted at room temperature of 10 to 25° C. Methods such as cold extraction method, heating extraction method by heating to 40 to 100 ℃, ultrasonic extraction method extraction by adding ultrasonic waves, reflux extraction method using a reflux condenser can be used.

In one embodiment, the mixing ratio of the mixed aged liquid may be composed of 50% by weight of apios extract, 20% by weight of green tea extract, 15% by weight of pineapple extract and 15% by weight of ginkgo leaf extract.

Next, fresh ginseng is immersed in the mixed aged solution and first aged for 2 to 4 days.

The fresh ginseng means that the root of ginseng (Panax ginseng), which is a perennial plant belonging to the family Araliaceae, is left in an undried state. Ginseng maintains body homeostasis by acting as a tonic agent, improves learning function, improves memory decline, and improves intellectual task performance, pain relief, cancer prevention effect (inhibition of cancer cell proliferation and metastasis, anticancer activity enhancement), antidiabetic effect It is known to have anti-fatigue and anti-stress, AIDS virus (HIV) proliferation inhibition, improvement of female menopausal disorders and male sexual dysfunction, antioxidant activity and anti-aging effect, in addition to liver function improvement and blood pressure control. Complex carbohydrates (complexes of alcohol or phenol and sugar) are known as saponins or ginsenosides.

The mixed aged liquid in the present invention may be absorbed into the tissues of fresh ginseng and increase the active ingredients of fresh ginseng by synergizing the components of the fresh ginseng and the components of the mixed aged liquid through the aging process.

If the immersion period is less than 2 days, the components of the mixed aged liquid may not penetrate sufficiently into the fresh ginseng and ripening may be insufficient. can

Next, the aged fresh ginseng is steamed at 70~75℃ for 5 minutes, at 75~80℃ for 5 minutes, at 80~85℃ for 15 minutes, and at 85~90℃ for 35 minutes.

The first steaming time in the present invention is a time set for maximum efficiency of fresh ginseng steaming so that the active ingredients of fresh ginseng can be increased in a short time, and may be a process to help the ripening of the second ripening step smoothly.

Next, the first steamed fresh ginseng is dried in hot air at 60 ~ 70 ℃.

In the present invention, the process of hot air drying of the first steamed fresh ginseng may be a process of condensing the active ingredients of the fresh ginseng, and at the same time creating a space in the tissue of the fresh ginseng to facilitate penetration of the mixed aged liquid during secondary ripening.

Next, after spray application of the mixed aged liquid to the first dried fresh ginseng, it is aged for 10 to 30 minutes.

In one embodiment, the secondary ripening step may further include applying soybean powder to the surface of fresh ginseng after spray application of the mixed aging liquid.

Next, the second-aged fresh ginseng is steamed for 1 to 3 hours at 80-90° C. at a pressure of 0.5 MPa.

In the present invention, the process of steaming fresh ginseng by applying pressure may shorten the steaming time to increase the steaming efficiency and at the same time enhance the aging effect of the mixed aged liquid.

Finally, red ginseng is prepared by drying the second steamed fresh ginseng with hot air at 60-70°C.

In one embodiment, the drying step may further include a tertiary aging step of maturing for 10 to 30 minutes after spray application of a mixed aged liquid to the second steamed fresh ginseng before hot air drying of the second steamed fresh ginseng. have.

Another aspect of the present application provides red ginseng with an improved yield and an active ingredient prepared by the above manufacturing method.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example 1]

First, a mixed aged liquid consisting of 50% by weight of apios extract, 20% by weight of green tea extract, 15% by weight of pineapple extract and 15% by weight of ginkgo leaf extract was prepared. The prepared mixed aging liquid was filled in a water bath for aging, and then fresh ginseng was immersed and aged for 3 days.

Next, the aged fresh ginseng was steamed for 5 minutes at 72°C, 5 minutes at 79°C, 15 minutes at 80°C, and 35 minutes at 90°C using a steamer. After the steamed fresh ginseng was dried by hot air at 70°C, the mixed aged ginseng solution was spray applied to the dried fresh ginseng, followed by secondary aging for 30 minutes.

Finally, red ginseng was obtained by secondly steaming the fresh ginseng after secondary aging at a pressure of 0.5 MPa at 90° C. for 2 hours, and then drying the steamed fresh ginseng with hot air at 70° C. The prepared red ginseng was named Example 1.

[Example 2]

Red ginseng prepared in the same manner as in Example 1, but further comprising the step of applying soybean powder to the surface of fresh ginseng after spray application of the mixed aged solution in the second ripening step, was named as Example 2.

[Example 3]

Red ginseng prepared in the same manner as in Example 1, but further including a third aging step of aging for 10 to 30 minutes after spray application of a mixed aged liquid to fresh ginseng that had been secondarily steamed before hot air drying, was named as Example 3. did.

[Comparative Example 1]

Red ginseng prepared in the same manner as in Example 1, except that the mixed aged liquid used in the aging process was replaced with water, was named as Comparative Example 1.

[Comparative Example 2]

Red ginseng prepared by steaming 4-year-old red ginseng at 95° C. for 1 hour according to a conventionally known red ginseng production method and then drying it with hot air at 65° C. for 72 hours was named Comparative Example 2.

[Experimental Example 1: Comparison of ginsenoside content]

The red ginseng of Examples 1 to 3 and Comparative Examples 1 and 2 were respectively hydrolyzed (w/w) 8 times with 75% alcohol (25% water), extracted at 55 to 65 ° C. for 10 hours, and then 65 Brix. (Brix) was concentrated at 40 ~ 45 ℃, respectively.

The ginsenoside content of the concentrated red ginseng solution was analyzed through HPLC analysis, and is shown in Table 1 below.

Category (mg/g) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Rc 0.87 0.84 1.02 0.65 0.59 Rb2 0.98 0.95 0.97 0.69 0.71 Rb3 0.33 0.34 0.34 0.27 0.21 Rd 0.37 0.40 0.36 0.29 0.23 F2 1.34 1.21 1.62 0.81 0.74 Rg3 3.55 3.88 3.51 2.58 2.26 Rk1 1.42 1.78 1.63 1.02 0.78 Rh2 0.57 0.86 0.77 0.34 0.26

As shown in Table 1, compared to Comparative Examples 1 and 2, it was confirmed that the ginsenoside content of Examples 1 to 3 was generally high, and it was confirmed that the production method of the present invention increased the ginsenoside content. . In particular, compared to Example 1, Example 2 can confirm that the content of ginsenoside Rg3, Rk1 and Rh2 is increased, Example 3 can confirm that the content of ginsenoside Rc, F2, Rk1 and Rh2 is increased. Ginsenosides Rc, F2, Rk1 and Rh2 are hardly detected in fresh ginseng, but are detected only in processed red ginseng. And it can be determined to increase the content of Rh2.

Claims (3)

Preparing a mixed aged liquid consisting of 50% by weight of apios extract, 20% by weight of green tea extract, 15% by weight of pineapple extract and 15% by weight of ginkgo leaf extract;
Immersion of fresh ginseng in the mixed aging solution and primary aging for 2 to 4 days;
The first steaming step of steaming aged fresh ginseng at 70~75℃ for 5 minutes, at 75~80℃ for 5 minutes, at 80~85℃ for 15 minutes, at 85~90℃ for 35 minutes;
A first drying step of hot air drying the first steamed fresh ginseng at 60 ~ 70 ℃;
A second aging step of spraying the mixed aging liquid on the first dried fresh ginseng and then applying soybean powder to the surface of the fresh ginseng and then aging for 10 to 30 minutes;
a second steaming step of steaming the second aged fresh ginseng at 80-90° C. for 1 to 3 hours at a pressure of 0.5 MPa; and
A second drying step of hot air drying the second steamed fresh ginseng at 60 ~ 70 ℃; A method of producing red ginseng with improved active ingredient and yield, comprising:
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