KR20010000578A - Ginseng fermentation by yeast and diastatic enzyme - Google Patents
Ginseng fermentation by yeast and diastatic enzyme Download PDFInfo
- Publication number
- KR20010000578A KR20010000578A KR1020000058996A KR20000058996A KR20010000578A KR 20010000578 A KR20010000578 A KR 20010000578A KR 1020000058996 A KR1020000058996 A KR 1020000058996A KR 20000058996 A KR20000058996 A KR 20000058996A KR 20010000578 A KR20010000578 A KR 20010000578A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- yeast
- fermentation
- dried
- enzyme
- Prior art date
Links
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 42
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 41
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 41
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 8
- 238000000855 fermentation Methods 0.000 title abstract description 8
- 230000004151 fermentation Effects 0.000 title abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 title abstract description 6
- 230000002478 diastatic effect Effects 0.000 title abstract 4
- 244000131316 Panax pseudoginseng Species 0.000 title 1
- 241000208340 Araliaceae Species 0.000 claims abstract description 40
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 238000000227 grinding Methods 0.000 claims 1
- 235000002789 Panax ginseng Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 5
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 239000004480 active ingredient Substances 0.000 description 7
- 238000000354 decomposition reaction Methods 0.000 description 4
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
인삼은 오가과 인삼속에 속하는 반음지성 숙근초로써 한국을 위시해서 중국, 일본 및 북미에서 자라고 있는 식물이며 이 중 고려 인삼이 여러 인삼중에서가장 우수하다는 것이 증명되었음.Ginseng is a semi-negative herb that belongs to the genus Oga and Ginseng. It is a plant that grows in China, Japan, and North America, including Korea, and it is proved that Korean ginseng is the best among ginseng.
고려 인삼이 약용으로 사용 된 것은 지금부터 약 4,000∼5,000년 전으로 추정되며 인삼의 약효가 탁월하여 영약, 선약, 불로초 등으로 불려졌으며 한국뿐 아니라 삼국시대에는 멀리 중국까지 알려졌음.Goryeo ginseng was used for medicinal purposes about 4,000-5,000 years ago, and its ginseng was so excellent that it was called Yeong Yak, Seon Yak, Bulchocho, and was known not only in Korea but also in China in the Three Kingdoms.
인삼의 가치를 최초로 널리 알린 사람은 중국의 노자이며 인삼으로 약용으로 이용한 기록은 중국 전한시대 사유의 저서 급취장에서 찾아 볼수 있다.The first person to publicize the value of ginseng is Chinese laborer and the record used for medicinal use of ginseng can be found in the book shelter of Chinese history.
인삼의 가공 방법은 재배와 동시에 이루어졌다고 볼수 있으며 일차 제품인 수삼은 수분함량이 75%정도이며 그래서 저장하기가 어려워 자연 건조시켜 미황백색외 백삼을 제조하였으며 또 이들보다 더욱 더 효과와 저장성을 높이기 위해서 수증기로 찐 다음 건조시켜 담정 황갈색의 홍삼을 제조하였음. 백삼은 주로 4∼5년 된 근수삼을 원료로 하여 껍질을 벗겨내고 태양광선에 그대로 자연건조 시킨 것이며 홍삼의 경우는 6년근 수삼을 증숙한 뒤에 건조시켜 제품화하였음.The processing method of ginseng was made simultaneously with cultivation. The primary product of fresh ginseng was about 75% of water content, so it was difficult to store, so it was dried naturally to make white ginseng other than yellowish white. It was steamed and dried to prepare a reddish yellow brown ginseng. White ginseng is peeled and dried naturally in the sun with 4 ~ 5 years old ginseng as raw material. In the case of red ginseng, after drying steamed ginseng for 6 years, it was commercialized.
즉가공의 발전을 보면 수삼백삼홍삼으로 발전되어 왔음.If you look at the development of processing White ginseng It has been developed into red ginseng.
인삼에서는 원료로 사용되는 수삼은 사포닌을 위시한 여러 가지 유효성분이 강력하게 연결되어서 사람이 이것을 섭취한 경우에 분해 및 흡수를 할 수가 없어서 좋은 효과를 볼수 없으며 백삼의 경우도 자연 건조된 상태임으로 수삼보다는 조금 나은 편이나 큰 효과는 없으며 달여도 유효성분이 추출은 되어도 분해는 불완전하여 좋은 효과를 기대하기가 어려울 것으로 추정됨.In ginseng, ginseng used as a raw material is strongly linked to various active ingredients including saponin, so it can't be decomposed and absorbed when a person ingests it, and white ginseng is naturally dried. Although it is better, it does not have a great effect, and even if it is added, it is difficult to expect a good effect because the decomposition is incomplete even if the active ingredient is extracted.
홍삼의 경우는 가열 건조한 상품임으로 유효성분이 추출은 될수 있으나 분해면에서는 불완전 한 것으로 생각된다. 홍삼의 경우도 더 좋은 효과를 보기 위해서는 달여서 먹는 것이 관례로 되어 있음. 홍삼 엑기스 경우에도 알콜로 달여 유효성분을 추출하였으나 분해는 불완전한 것으로 생각됨.In the case of red ginseng, the active ingredient can be extracted because it is a heat-dried product, but it is considered to be incomplete in terms of decomposition. In the case of red ginseng, it is customary to eat it in order to see better effect. Red ginseng extract was also extracted with an active ingredient, which was deemed incomplete.
인삼중에는 수삼이 효력 면에서 가장 떨어지고 그 다음이 백삼이며 현재까지 가장 우수한 제품은 증숙 건조한 홍삼이여 이것도 달여 먹어야 효과가 좋은 것으로 알려져 있습니다. 그래서 달이는 불편없이 가장 간편하게 유효성분을 추출 및 분해하여 효과를 볼수 있게 하기 위하여 발효 인심을 발명하였습니다. 이 발효 인삼은 사포닌을 위시한 유효성분이 분해되어 분자량이 작아서 내복의 경우도 흡수가 잘 되며 피부맛사지 경우도 잘 흡수되어 국소적으로 여러 가지 유익한 작용을 하는 것입니다.Among ginseng, fresh ginseng is the lowest in terms of efficacy, followed by white ginseng, and the best product so far is steamed and dried red ginseng. Therefore, Dal-in has invented fermented salt in order to be able to extract and decompose active ingredients most easily without any inconvenience. This fermented ginseng is decomposed into active ingredients including saponin, so its molecular weight is small, so it can be absorbed well in the case of underwear, and also in the case of skin massage.
인삼의 가공면에서 본다면 수삼백삼홍삼으로 발전되어 왔으며 본인이 발명한 발효인삼은 이 홍삼을 업그레이드 한 것입니다. 발효의 경우 수삼을 2∼2.5 기압에서 약 40분간 가열한 후 건조·분쇄하여 누룩, 맥아 등으로 약 48시간 동안 발효시킨 조성물이며 또 시중에 시판되고 있는 효소를 사용하여 효소당화에 의한 발효도 상기와 같은 방법으로 할수 있음.If you look at the processing side of ginseng White ginseng The red ginseng has been developed and the fermented ginseng that I invented is an upgrade of this red ginseng. In the case of fermentation, ginseng is dried for about 40 minutes at 2 to 2.5 atmospheres, dried and pulverized and fermented for about 48 hours with yeast, malt, etc. Also, commercially available enzymes are used for fermentation by enzyme saccharification. You can do it the same way.
달이는 법, 가열건조법(홍삼) 및 엑기스 추출법으로는 유효성분들이 추출은 되어도 분해는 불완전 한 것으로 사료되며 인삼을 가장 효력있게 사용하기 위해서 발효를 하였으며 이 발효에 의해서 인삼의 유효성분들이 분해되어 분자량이 작아서 몸에 흡수가 잘 되어 성인병의 예방 및 치유에 도움이 될 것입니다.Decomposition, heat drying (red ginseng) and extract extraction methods are considered to be incomplete decomposition even if the active ingredients are extracted. The fermentation was carried out to use ginseng most effectively. It is small and absorbed well by the body, which will help prevent and cure adult diseases.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000058996A KR20010000578A (en) | 2000-10-06 | 2000-10-06 | Ginseng fermentation by yeast and diastatic enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000058996A KR20010000578A (en) | 2000-10-06 | 2000-10-06 | Ginseng fermentation by yeast and diastatic enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010000578A true KR20010000578A (en) | 2001-01-05 |
Family
ID=19692342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000058996A KR20010000578A (en) | 2000-10-06 | 2000-10-06 | Ginseng fermentation by yeast and diastatic enzyme |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010000578A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004095949A1 (en) * | 2003-04-30 | 2004-11-11 | Jae Baeg Kim | Fermented red ginseng comprising metabolites of ginseng saponins by the action of human intestinal bacteria and the preparation method thereof |
| EP1913950A1 (en) * | 2006-10-18 | 2008-04-23 | In-Hwan Seong | Method for producing ginseng fruit and ginseng flower stalk with high content of ginsenoside |
| KR101966059B1 (en) * | 2017-10-20 | 2019-08-13 | 박 현 규 | Method for puoducing fermented and aged fuksam extract |
-
2000
- 2000-10-06 KR KR1020000058996A patent/KR20010000578A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004095949A1 (en) * | 2003-04-30 | 2004-11-11 | Jae Baeg Kim | Fermented red ginseng comprising metabolites of ginseng saponins by the action of human intestinal bacteria and the preparation method thereof |
| EP1913950A1 (en) * | 2006-10-18 | 2008-04-23 | In-Hwan Seong | Method for producing ginseng fruit and ginseng flower stalk with high content of ginsenoside |
| JP2008100999A (en) * | 2006-10-18 | 2008-05-01 | In-Hwan Seong | Process for producing ginseng fruit and ginseng peduncle having high content of ginsenoside component |
| KR101966059B1 (en) * | 2017-10-20 | 2019-08-13 | 박 현 규 | Method for puoducing fermented and aged fuksam extract |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101423573B1 (en) | Cosmetic composition having antioxidation activity | |
| CN103284940A (en) | Saccharomycetes fermented traditional Chinese medicine composition, as well as preparation method and application thereof | |
| KR20080094459A (en) | Cosmetic composition having antioxidation activity | |
| CN108740145B (en) | Hangover alleviating black tea and preparation method thereof | |
| CN112999127B (en) | Gentiana scabra bunge compound enzyme and preparation method and application thereof | |
| KR101816725B1 (en) | Manufacturing method for fermented extracts and cosmetic composition comprising fermented extracts | |
| KR101727788B1 (en) | Sargassum thunbergii hydrolysates that have high glucuronic acid cotent, preparation method thereof and antiaging cosmetic composition containing the same | |
| CN108042436A (en) | Blue copper wins the anti-ageing moisturizing essence cream of peptide | |
| CN108497118B (en) | Alcohol-dispelling health tea and preparation method thereof | |
| KR20010000578A (en) | Ginseng fermentation by yeast and diastatic enzyme | |
| KR102507651B1 (en) | Fermented Stauntonia hexaphylla for hangover relief, alcoholic liver disease or liver function improvement using fermented enzyme complex solution containing traditional brewery yeast and its manufacturing method | |
| KR102071218B1 (en) | Anti-aging and anti-wrinkle of skin improving cosmetic composition comprising extracts of Moschus, Angelica gigas Nakai, Cornus officinalis, Cervi Parvum Cornu and Phellinus linteus, Ganoderma Lucidum, Inonotus obliquus, Grifola Frondosa, Sparassis crispa | |
| KR101521753B1 (en) | Cosmetic composition having antioxidation activity | |
| CN110564575A (en) | Dendrobium officinale wine capable of protecting intestines and stomach and beautifying skin and preparation method thereof | |
| KR100534074B1 (en) | Cosmetic composition containing grain extract and fermented grain phellinus linteus extract, and cosmetics containing the same | |
| KR20150110116A (en) | The manufacture method of functional wine using mallotus japonicus fermented liquor. | |
| KR101521752B1 (en) | Cosmetic composition having antioxidation activity | |
| KR20110067813A (en) | Mixed tea using leaf, root bark and fruit of mulberry tree | |
| CN107801803B (en) | Preparation method of cinnamon yang-strengthening tea | |
| KR101581285B1 (en) | Skin anti-wrinkle cosmetic composition containing mixed medicinal herb extract | |
| KR20140071990A (en) | Cosmetic composition having antioxidation activity | |
| KR20050038112A (en) | Anti-wrinkle cosmetic composition containing extracts of inonotus obliquus | |
| KR101484888B1 (en) | Cosmetic composition having antioxidation activity | |
| KR102550148B1 (en) | Fermented antler using a natural fermented enzyme complex and a composition for improving prostate or sexual function using the same | |
| TWI816128B (en) | Use of extract of angelica dahurica var. formosana |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |