KR102565623B1 - Method for manufacturing red ginseng extract - Google Patents

Abstract

Disclosed herein is a method for preparing a red ginseng extract for improving the taste and odor of red ginseng and improving immunity, blood circulation, and atopic dermatitis. The manufacturing method comprises preparing a first extract by heat-treating red ginseng at 85 to 90 ° C; Preparing the first extract and drying the remaining red ginseng gourd; Preparing a second extract by heat-treating the dried red ginseng gourd at 100 to 120 ° C; Preparing a mixture by adding pulverized products of fig fruit, soybean, walnut, cornus officinalis, deodeok, baeksoo, astragalus, and mung jinpi to the dried red ginseng gourd; heat-treating the mixture at a pressure of 2 to 3 bar and a temperature of 110 to 130 ° C; preparing a third extract by heat-treating the heat-treated mixture at 100 to 120 °C; and mixing the first extract, the second extract and the third extract.

Description

Manufacturing method of red ginseng extract {METHOD FOR MANUFACTURING RED GINSENG EXTRACT}

Disclosed herein is a method for preparing a red ginseng extract for improving the taste and odor of red ginseng, improving immunity, blood circulation, and improving atopic dermatitis, and a health functional food containing the extract.

Red ginseng, which is known to be beneficial to health, is light yellowish brown ginseng obtained by performing heat treatment on fresh ginseng. Red ginseng contains various ingredients such as vitamins, ginsenosides, panaxytriol, and maltol, and has effects such as improving blood circulation, lowering cholesterol, inhibiting aging, inhibiting cancer cell proliferation, suppressing inflammation, relieving fatigue, strengthening immunity, and improving immunity. is known to have

Ginsenoside is a type of saponin, a type of glycoside, and is derived from roots, stems, leaves, skins, and seeds of plants. The type and content of ginsenosides vary depending on the type and part of the plant, cultivation conditions, processing conditions, and extraction conditions. Specifically, ginsenosides can be divided into PPT (Re, Rg1) and PPD (Rb1, Rb2, Rc, Rd) according to their structure, and Rb1, Rb2, Rc, Rd, Re and Rg1 are the same composition of natural ginseng. , that is, it is a water-soluble polar substance that has not been denatured by removing sugar through red ginseng. Rg3, Rg5, etc. are known as non-polar red ginseng specific components, and red ginseng also contains non-saponin components such as panaxydol, panaxinol, and polyacetylene such as panaxytriol.

It is known that not only water-soluble components but also water-insoluble components contained in red ginseng play an important role in pharmacological activity. It has been focused on water-soluble extracts. Accordingly, the water-insoluble red ginseng meal, which is a by-product remaining after producing the red ginseng extract, is discarded as waste despite containing residual polysaccharides and fat-soluble components having various physiological activities that cannot be recovered in the water-soluble extraction process. In addition, red ginseng has a problem of low preference due to its specific bitter taste and strong odor.

KR 10-2018-0074958 A

In one aspect, an object of the present invention is to provide a method for preparing a red ginseng extract for improving the taste and odor of red ginseng and improving immunity, blood circulation, and atopic dermatitis.

In another aspect, an object of the present invention is to provide a red ginseng extract prepared according to the above manufacturing method.

In another aspect, an object of the present invention is to provide a composition comprising the red ginseng extract.

In one aspect, the present invention is 1) preparing a first extract by adding water corresponding to 10 to 20 times the weight of red ginseng to the red ginseng and heat-treating at 85 to 90 ° C. for 24 to 72 hours; 2) preparing the first extract and drying the remaining red ginseng gourd; 3) preparing a second extract by adding water corresponding to 10 to 20 times the weight of the dried red ginseng gourd to the red ginseng gourd dried in step 2) and heat-treating at 100 to 120 ° C for 4 to 8 hours; 4) preparing a mixture by adding pulverized figs, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus and mung ginseng to the dried red ginseng gourd in step 2); 5) heat-treating the mixture prepared in step 4) at a pressure of 2 to 3 bar and a temperature of 110 to 130 ° C. for 15 to 30 minutes; 6) preparing a third extract by adding water corresponding to 10 to 20 times the weight of the heat-treated mixture to the heat-treated mixture in step 5) and heat-treating at 100 to 120 ° C. for 4 to 8 hours; And 7) mixing the first extract, the second extract, and the third extract in a weight ratio of 5 to 6: 3 to 4: 2 to 3, improving the taste and odor of red ginseng and improving atopic dermatitis. It provides a method for producing a red ginseng extract for enhancing

In one exemplary embodiment, the drying in step 2) is characterized in that hot air drying.

In an exemplary embodiment, the dried red ginseng marc and the pulverized material in step 4) are mixed in a weight ratio of 5:5.

In an exemplary embodiment, in step 4), the pulverized product is dried fig fruits, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus, and bark, respectively, in a ratio of 3: 1: 2: 2: 2: 3 : It is characterized in that it is mixed and pulverized in a weight ratio of 3: 3.

In one exemplary embodiment, the pulverized material in step 4) is characterized in that it has a size of 1 to 10 mm.

In one aspect, the present invention has the effect of providing a method for preparing a red ginseng extract for improving the taste and odor of red ginseng and improving immunity, blood circulation, and atopic dermatitis.

In another aspect, the present invention has the effect of providing a red ginseng extract prepared according to the above manufacturing method.

In another aspect, the present invention has the effect of providing a composition containing the red ginseng extract.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention is 1) preparing a first extract by adding water corresponding to 10 to 20 times the weight of red ginseng to the red ginseng and heat-treating at 85 to 90 ° C. for 24 to 72 hours; 2) preparing the first extract and drying the remaining red ginseng gourd; 3) preparing a second extract by adding water corresponding to 10 to 20 times the weight of the dried red ginseng gourd to the red ginseng gourd dried in step 2) and heat-treating at 100 to 120 ° C for 4 to 8 hours; 4) preparing a mixture by adding pulverized figs, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus and mung ginseng to the dried red ginseng gourd in step 2); 5) heat-treating the mixture prepared in step 4) at a pressure of 2 to 3 bar and a temperature of 110 to 130 ° C. for 15 to 30 minutes; 6) preparing a third extract by adding water corresponding to 10 to 20 times the weight of the heat-treated mixture to the heat-treated mixture in step 5) and heat-treating at 100 to 120 ° C. for 4 to 8 hours; And 7) mixing the first extract, the second extract, and the third extract in a weight ratio of 5 to 6: 3 to 4: 2 to 3, improving the taste and odor of red ginseng and improving atopic dermatitis. It provides a method for producing a red ginseng extract for enhancing

The manufacturing method extracts water-soluble components from red ginseng at a low temperature, extracts fat-soluble components at a high temperature, and then combines the water-soluble components and fat-soluble components to improve the active ingredients of red ginseng and improve the taste and odor of red ginseng. These effects are further enhanced by heat treatment at a high temperature by adding pulverized figs, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus and mung dermis.

In the present invention, walnuts were used as shelled kernels.

Cynanchi Wilfordii Radix, also called Baekshuo ( Cynanchi Wilfordii Radix), is a tuberous root of the family Auraceae, conical, about 5 to 10 cm long, and about 1.5 to 3.5 cm in diameter. It is easy to mix with Polygoni mulyiflori Radix, but it has a different botanical origin and has different components and efficacy, so care must be taken in distinguishing it.

Astragalus membranaceus is a plant belonging to the leguminous family, and mainly grows in rocky crevices in the mountains, has a height of about 40 to 70 cm, and is distributed in Korea, Japan, northeastern China and eastern Siberia. In oriental medicine, dried roots collected in autumn, removed from outcrops and fine roots, and dried in the sun are called Astragalus, and in the present invention, Astragalus refers to the dried roots.

Mokderma is the bark of Fraxinus rhynchophylla Hance or a related plant, such as the bark of a branch or stem, and has been reported to have anti-inflammatory, analgesic, and uric acid excretion effects as pharmacological actions. . The tree bark is called 'dermis' as a herbal medicine, but it is often confused with the dermis of tangerine peel, so it is often called mok dermis.

In one exemplary embodiment, the drying in step 2) is characterized in that hot air drying.

In an exemplary embodiment, it is preferable to mix the dried red ginseng marc and the pulverized product in a weight ratio of 5:5 in terms of enhancing the active ingredients of red ginseng and improving the taste and odor of red ginseng. do.

In an exemplary embodiment, in step 4), the pulverized product is dried fig fruits, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus, and bark, respectively, in a ratio of 3: 1: 2: 2: 2: 3 : 3: Mixed and pulverized in a weight ratio of 3 is preferable in terms of improving the active ingredients of red ginseng and improving the taste and odor of red ginseng.

In an exemplary embodiment, the pulverized material in step 4) is characterized in that it further includes additives such as antler antler, angelica angelica, and sukjihwang.

In one exemplary embodiment, the pulverized material in step 4) is characterized in that it has a size of 1 to 10 mm. Here, the size means the length of the longest diameter of the pulverized material.

In step 6), the preparation of the third extract is performed after heat treatment, preferably wet heat treatment of the mixture at a pressure of 2 to 3 bar and a temperature of 110 to 130 ° C. for 15 to 30 minutes, thereby yield and activity Provides an ingredient augmentation effect.

In an exemplary embodiment, the manufacturing method is characterized in that it further comprises mixing the first extract, the second extract and the third extract in step 7), and then sterilizing and packaging.

In another aspect, the present invention provides a red ginseng extract prepared according to the above manufacturing method.

In another aspect, the present invention provides a composition comprising the red ginseng extract.

In an exemplary embodiment, the composition is characterized in that it is a cosmetic composition for improving atopic dermatitis.

The cosmetic composition is not particularly limited in dosage form, and may be appropriately selected according to the purpose. For example, it may be prepared as a formulation of a solution, an emulsion obtained by dispersing an oil phase in an aqueous phase, an emulsion obtained by dispersing an aqueous phase in an oil phase, a suspension, a solid, a gel, a powder, a paste, a foam, or an aerosol composition.

In addition, the cosmetic composition may further include other ingredients that can give a synergistic effect to the main effect, preferably within a range that does not impair the main effect in addition to the above materials. In addition, the cosmetic composition may further include a moisturizer, an emollient agent, a UV absorber, a preservative, a bactericide, an antioxidant, a pH adjuster, an organic and inorganic pigment, a fragrance, a cooling agent or an antiperspirant. The compounding amount of the components can be easily selected and used by those skilled in the art within a range that does not impair the purpose and effect of the present specification, and the compounding amount is 0.01 to 5% by weight, or 0.01 to 3% by weight based on the total weight of the composition. can

In an exemplary embodiment, the composition is characterized in that it is a food composition for improving atopic dermatitis.

In an exemplary embodiment, the composition is characterized in that it is a health functional food composition for improving atopic dermatitis.

In one exemplary embodiment, the composition is characterized in that the health functional food composition for improving immunity.

In one exemplary embodiment, the composition is characterized in that the health functional food composition for improving blood circulation.

The food composition provides food additives or functional foods in various forms. Specifically, it can be processed into leached tea, liquid tea, beverages, fermented milk, cheese, yogurt, juice, probiotics or health supplements containing the composition, and can be used in the form of various other food additives.

In addition, the food composition may further include other ingredients that can give a synergistic effect to the main effect within a range that does not impair the main effect intended by the active ingredient. For example, additives such as fragrance, colorant, fungicide, antioxidant, preservative, moisturizer, thickener, inorganic salt, emulsifier, and synthetic polymer may be further included to improve physical properties. In addition, auxiliary ingredients such as water-soluble vitamins, oil-soluble vitamins, high-molecular peptides, high-molecular polysaccharides, and seaweed extract may be further included. The ingredients may be appropriately selected and blended without difficulty by those skilled in the art according to the formulation or purpose of use, and the amount of addition may be selected within a range that does not impair the purpose and effect of the present specification. For example, the amount of the components added may range from 0.01 to 5% by weight, or from 0.01 to 3% by weight based on the total weight of the composition.

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

Example 1.

Six-year-old red ginseng roots were prepared, water up to 10 times the weight of the red ginseng raw materials was added to the prepared red ginseng raw materials, heat-treated at 90 ° C. for 30 hours, and filtered to obtain a first extract.

After obtaining the first extract and drying the remaining red ginseng gourd with hot air, water up to 10 times the weight of the dried red ginseng gourd was added to the dried red ginseng gourd. Thereafter, heat treatment was performed at 105 to 110° C. for 4 hours and then filtered to obtain a second extract.

In addition, after obtaining the first extract and drying the remaining red ginseng gourd with hot air, the dried red ginseng gourd has a size of 1 to 10 mm consisting of fig fruits, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus, and bark. A mixture was prepared by adding the pulverized material having The pulverized product is dried fig fruit, soybean, walnut, cornus officinalis, deodeok, baeksoo, astragalus and mung dermis, and then mixed and pulverized in a weight ratio of 3: 1: 2: 2: 2: 3: 3: 3, respectively. obtained. The dried red ginseng marc and the pulverized material were mixed in a weight ratio of 5:5 to prepare a mixture. The mixture was subjected to a wet heat treatment at a pressure of 2 to 2.5 bar and a temperature of 110 to 120° C. for 20 minutes and then cooled. Thereafter, water up to 10 times the weight of the cooled mixture was added to the cooled mixture, heat-treated at 105 to 110 ° C. for 6 hours, and then filtered to obtain a third extract.

The first extract, the second extract, and the third extract were mixed in a weight ratio of 6:4:3, respectively, heated and sterilized, and concentrated under reduced pressure to prepare a red ginseng concentrate having a solid content of 64%.

Comparative Example 1.

Six-year-old red ginseng roots were prepared, water up to 10 times the weight of the red ginseng raw materials was added to the prepared red ginseng raw materials, heat-treated at 90 ° C. for 30 hours, and filtered to obtain a first extract.

After obtaining the first extract and drying the remaining red ginseng gourd with hot air, water up to 10 times the weight of the dried red ginseng gourd was added to the dried red ginseng gourd. Thereafter, heat treatment was performed at 105 to 110° C. for 4 hours and then filtered to obtain a second extract.

In addition, after obtaining the first extract and drying the remaining red ginseng gourd with hot air, the dried red ginseng gourd was subjected to wet heat treatment at a pressure of 2 to 2.5 bar and a temperature of 110 to 120 ° C. for 20 minutes and then cooled. Thereafter, water reaching 10 times the weight of the cooled red ginseng gourd was added to the cooled red ginseng gourd, heat-treated at 105 to 110° C. for 6 hours, and then filtered to obtain a third extract.

The first extract, the second extract, and the third extract were mixed in a weight ratio of 6:4:3, respectively, heated and sterilized, and concentrated under reduced pressure to prepare a red ginseng concentrate having a solid content of 64%.

Comparative Example 2.

Six-year-old red ginseng roots were prepared, water up to 10 times the weight of the red ginseng raw materials was added to the prepared red ginseng raw materials, heat-treated at 90 ° C. for 30 hours, and filtered to obtain a first extract.

After obtaining the first extract and drying the remaining red ginseng gourd with hot air, water up to 10 times the weight of the dried red ginseng gourd was added to the dried red ginseng gourd. Thereafter, heat treatment was performed at 105 to 110° C. for 4 hours and then filtered to obtain a second extract.

In addition, after obtaining the first extract and drying the remaining red ginseng gourd with hot air, the dried red ginseng gourd has a size of 1 to 10 mm consisting of fig fruits, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus, and bark. A mixture was prepared by adding the pulverized material having The pulverized product is dried fig fruit, soybean, walnut, cornus officinalis, deodeok, baeksoo, astragalus and mung dermis, and then mixed and pulverized in a weight ratio of 3: 1: 2: 2: 2: 3: 3: 3, respectively. obtained. The dried red ginseng marc and the pulverized material were mixed in a weight ratio of 5:5 to prepare a mixture. Thereafter, an aqueous ethanol solution having a concentration of 70 v/v%, up to 10 times the weight of the mixture, was added to the mixture, heat-treated at 50° C. for 6 hours, and then filtered to obtain a third extract.

The first extract, the second extract, and the third extract were mixed in a weight ratio of 6:4:3, respectively, heated and sterilized, and concentrated under reduced pressure to prepare a red ginseng concentrate having a solid content of 64%.

Experimental example 1.

In order to evaluate the taste, aroma, and overall preference for the red ginseng concentrates of Example 1, Comparative Example 1, and Comparative Example 2, 30 adult men and women in their 20s to 60s were selected and sensory evaluation was conducted using a 5-point scale (5 points). ; very good, 4 points; good, 3 points; fair, 2 points; bad, 1 point; very bad). The evaluation results are shown in Table 1 below by calculating the average value of 30 people for each sample.

As a result, it was confirmed that the red ginseng concentrate of Example 1 showed excellent results in both taste and aroma, whereas the red ginseng concentrates of Comparative Examples 1 and 2 had poor sensory properties. Accordingly, it was found that the sensory characteristics such as taste and aroma of red ginseng vary depending on the extraction method of red ginseng. It was confirmed that the red ginseng concentrate prepared according to the manufacturing method of the present specification improves the bitter taste and odor peculiar to red ginseng.

division taste incense Comprehensive Symbol Example 1 4.3 4.2 4.2 Comparative Example 1 3.6 3.4 3.5 Comparative Example 2 3.8 3.9 3.8

Experimental example 2.

According to the composition of Table 2 below, a cosmetic composition was prepared in a conventional manner and used in the following experiments.

ingredient Preparation Example 1
(weight%) Preparation Example 2
(weight%) Preparation Example 3
(weight%) Red ginseng concentrate of Example 1 1.000 Red ginseng concentrate of Comparative Example 1 1.000 Red ginseng concentrate of Comparative Example 2 1.000 glycerin 10.000 10.000 10.000 propylene glycol 10.000 10.000 10.000 ethanol 5.000 5.000 5.000 sodium hyaluronate 0.500 0.500 0.500 dimethicone 0.50 0.5 0.5 PEG-40 Hydrogenated Castor Oil 0.35 0.35 0.35 antiseptic a very small amount a very small amount a very small amount Purified water To 100 To 100 To 100

Twenty patients suffering from atopic dermatitis for 2 years or more were randomly selected to compare the atopic dermatitis improvement effects of the cosmetic compositions of Preparation Examples 1 to 3. Specifically, after dividing the affected area into three parts and applying the cosmetic composition of Preparation Examples 1 to 3 to the affected area twice a day for 4 weeks after washing every morning and evening, the degree of improvement of atopic dermatitis was examined by examination and visual inspection. evaluated. The degree of atopic dermatitis improvement was evaluated in three stages: clear effect, effective, and no difference.

As a result, as shown in Table 3, the cosmetic composition of Preparation Example 1 containing the red ginseng concentrate of Example 1 showed an excellent atopic dermatitis improvement effect, whereas Preparation Example containing the red ginseng concentrate of Comparative Examples 1 and 2 2, 55% and 35% of the cosmetic composition of Preparation Example 3 were found to be ineffective, and it was confirmed that the red ginseng concentrate prepared according to the manufacturing method of the present specification further enhances the atopic dermatitis improvement effect of red ginseng.

Specifically, the cosmetic composition of Preparation Example 2 containing the red ginseng concentrate of Comparative Example 1 prepared without adding pulverized material consisting of fig fruit, soybean, walnut, cornus officinalis, deodeok, baeksoo, astragalus and mung dermis was the least atopic. It showed an improvement effect on dermatitis. In addition, the red ginseng concentrate of Comparative Example 2 contained in the cosmetic composition of Preparation Example 3 is similar to Example 1 by adding pulverized products consisting of fig fruits, soybeans, walnuts, Cornus officinalis, deodeok, baeksoo, astragalus, and bark, and Although the extract was prepared, it was found that different results were obtained depending on the extraction method. Accordingly, it was confirmed that the manufacturing method of the red ginseng extract according to the present specification is a very effective method for further enhancing the atopic dermatitis improving effect of red ginseng.

division Improvement of atopic dermatitis (number of people) (%) Preparation Example 1 distinct effect 6 30 in effect 10 50 no difference 4 20 Preparation Example 2 distinct effect - - in effect 9 45 no difference 11 55 Preparation Example 3 distinct effect 2 10 in effect 11 55 no difference 7 35

As above, specific parts of the present invention have been described in detail, and for those skilled in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

1) preparing a first extract by adding water corresponding to 10 to 20 times the weight of red ginseng to the red ginseng and heat-treating at 85 to 90 ° C. for 24 to 72 hours;
2) preparing the first extract and drying the remaining red ginseng gourd;
3) preparing a second extract by adding water corresponding to 10 to 20 times the weight of the dried red ginseng gourd to the red ginseng gourd dried in step 2) and heat-treating at 100 to 120 ° C for 4 to 8 hours;
4) preparing a mixture by adding pulverized figs, soybeans, walnuts, cornus officinalis, deodeok, baeksoo, astragalus and mung ginseng to the dried red ginseng gourd in step 2);
5) heat-treating the mixture prepared in step 4) at a pressure of 2 to 3 bar and a temperature of 110 to 130 ° C. for 15 to 30 minutes;
6) preparing a third extract by adding water corresponding to 10 to 20 times the weight of the heat-treated mixture to the heat-treated mixture in step 5) and heat-treating at 100 to 120 ° C. for 4 to 8 hours; and
7) Mixing the first extract, the second extract, and the third extract in a weight ratio of 5 to 6: 3 to 4: 2 to 3, improving the taste and odor of red ginseng and enhancing the efficacy of improving atopic dermatitis Manufacturing method of red ginseng extract for
According to claim 1,
The drying in step 2) is hot air drying, a method for producing a red ginseng extract for improving the taste and odor of red ginseng and enhancing the efficacy of improving atopic dermatitis.
According to claim 1,
Method for producing a red ginseng extract for improving the taste and odor of red ginseng and enhancing the efficacy of improving atopic dermatitis, wherein the red ginseng gourd dried in step 4) and the pulverized product are mixed in a weight ratio of 5: 5.
According to claim 1,
In the step 4), the pulverized product is dried fig fruit, soybean, walnut, cornus officinalis, deodeok, baeksuo, astragalus and mung dermis, respectively, in a weight ratio of 3: 1: 2: 2: 2: 3: 3: 3 Method for producing red ginseng extract, which is mixed and pulverized, to improve the taste and odor of red ginseng and enhance the efficacy of improving atopic dermatitis.
According to claim 1,
In step 4), the pulverized product has a size of 1 to 10 mm.