KR20030061756A - Preparation Method of Ginseng Extracts with High Functionality and Flavor - Google Patents

Abstract

PURPOSE: Provided is a method of manufacturing a fermented ginseng extract which is dispensed with off-taste and off-flavor, such as an earthy smell, and enhanced in its effective components through the puffing and fermentation process and in its functionality. CONSTITUTION: A method of manufacturing a fermented ginseng extract comprises the steps of: puffing raw ginseng; first-fermenting the puffed ginseng using Aspergillus sp.; second-fermenting a filtrate, wherein the solid content is removed from the first-fermented ginseng, by an enzyme preparation with amylase and protease; and removing the fermentation remnant from the second-fermented ginseng. The Aspergillus sp. comprises a single strain or mixed strains selected from the group consisting of Aspergillus oryzae and Aspergillus niger.

Description

Preparation Method of Ginseng Fermentation Solution with Excellent Functionality and Functionality {Preparation Method of Ginseng Extracts with High Functionality and Flavor}

The present invention relates to a method for producing processed foods using ginseng as raw materials, and more specifically, there is no odor, such as soil odor, even after processing ginseng, and increases the content of the active ingredient through puffing and fermentation. Of course, the present invention relates to a method for producing a ginseng fermentation solution with enhanced functionality.

Panox Ginseng. a. Korean ginseng named Panax ginseng C.A.Meyer means panacea, and ginseng has been used as a mysterious medicine because it has been recognized for its empirical efficacy by folk medicine for thousands of years.

There have been many scientific studies on the major components and pharmacological effects of ginseng. Recently, as the major ingredients and pharmacological effects of ginseng have been scientifically identified, they have been spotlighted as natural health foods. Therefore, the demand is gradually increasing and is accelerated by the economic growth and the improvement of living standard, and is widely used as a popular natural health food these days.

However, although ginseng has the above pharmacological effects, ginseng products manufactured by the conventional processing process have a fragrance similar to that of ginseng, that is, soil odor, which is avoided by women, teenagers, and especially foreigners. Since there has been a tendency to lose, the development of a new processing process of ginseng having excellent palatability while still retaining the pharmacological effect of the ginseng is urgently required.

Accordingly, attempts have been made to develop a ginseng product having a more popular taste by applying a predetermined treatment in the pretreatment step of the raw ginseng. There are various methods such as roasting, microwave, and far-infrared rays in order to make the taste of ginseng products more delicious. However, these methods can sufficiently expect the effect of reducing the fragrance of ginseng itself. none.

The present invention has been made to solve the problems of the prior art, the purpose is that there is no odor, such as soil smell, even after the processing of ginseng, increase the content of the active ingredient through the puffing and fermentation process Of course, to provide a method for producing a ginseng fermentation solution with enhanced functionality.

The present invention to achieve the above object,

Puffing ginseng as a raw material; Primary fermentation of puffed ginseng using Aspergillus spp .; Removing the solids from the primary fermentation product and subjecting the filtrate to a second fermentation with an enzyme preparation including starch and protease; It provides a method for producing a ginseng fermentation broth comprising the step of removing the fermentation residue from the secondary fermentation.

Hereinafter, the present invention will be described in more detail.

Raw ginseng is a ginseng pretreated in a state suitable for carrying out a puffing process and does not require any special kind. Therefore, any of the currently commercially available white ginseng, ginseng, red ginseng, taeguksam and the like can be used in the practice of the present invention with or without a predetermined pretreatment.

In the pretreatment process, first, the raw ginseng is selected by size to remove foreign substances, and then cut into a size of about 1 to 12 cm. Then, the raw ginseng is dried to contain about 10 to 35% of water. It is good. In case of using ginseng, when the water content falls below 10% or when the water content exceeds 35% due to excessive water content, puffing may not be performed properly. In this case, if the water content is insufficient, it is good to adjust the water by spraying or the like, or when the excess is controlled by drying with hot air.

The process of puffing the raw ginseng facilitates the penetration of the solvent by expanding the volume, and increases the content of the irradiated phononin by increasing the water-soluble decomposition products. In addition, the elution of high-molecular polymers, such as starch and cellulose, increases the content of solids and imparts a delicious taste.

This puffing process does not require any particular limitation, and it is preferable to perform about 5 to 10 minutes under conditions of a maximum pressure of 15 kg / cm ² , more preferably 3 to 8 kg / cm ² and a temperature of 120 to 150 ° C. . If the pressure at the time of puffing is less than 3kg / cm ² does not mean that the present invention can not be carried out, but there is a problem that the flavor is slightly reduced, if it exceeds 8kg / cm ² there is a concern that deterioration of sensory quality due to the occurrence of off-flavor have. As a device that can be used to perform the current puffing, a device such as a known vacuum fryer (Sambo Co., Ltd.) may be used, but is not necessarily limited to these devices.

The raw ginseng puffed through the above process is added to 3 to 5 times the amount of water, and aspergillus fungi, preferably Aspergillus oryzae or Aspergillus, which do not secrete apratoxin as a fermentation strain. Aspergillus niger alone or mixed strains thereof are added as primary fermenter. Aspergillus aurise and Aspergillus niger are representative of koji fungus and secrete amylases and proteases. Aspergillus duck agent to be applied to the present invention is preferably KCTC1278, KCTC 1280, Aspergillus Niger is IFD 6662 strain, they are very effective in dissolving the cell wall of puffed raw ginseng to increase the amount of saponin extraction.

The primary fermentation process does not require any particular limitation, but preferably, Aspergillus spp. Fermentation at a temperature of 25 to 30 ° C. and a humidity of 85 to 90% for 15 to 48 hours. Preferably, in fermentation culture, various sugars such as rice bran, corn, and starch are added to the raw ginseng, about 10 to 30% by weight, and about 0.5 to 5.0% by weight of glucose, sucrose, fructose, and lactose.

Secondary fermentation of the filtrate with an enzyme preparation comprising a predetermined amylase and protease in the filtrate obtained by removing unnecessary precipitates and the like from the primary fermentation broth may control the content of the active ingredient. Amylase preferably has a starch saccharification power (pH 5.0) of 15,000 to 20,000 units, and protease preferably has a protein digestibility (pH 3.0) of 9,500 to 17,000 units. Enzyme preparations (or complex enzyme preparations) containing such active enzymes are currently marketed under various brand names (manufacturers: Pacific Chemicals, etc.). Such enzyme preparations do not require any particular limitation, but preferably 0.01 to 0.5% by weight, more preferably 0.05 to 0.25% by weight relative to the weight of the fermentation broth. In addition to the amylase and protease, cellulase and the like may be further added.

The secondary fermentation process using the enzyme preparation does not require special limitation, but preferably, the process of fermenting the enzyme preparation uniformly in the primary fermentation broth for 15 to 48 hours at a temperature of 25 to 30 ° C. and a humidity of 85 to 90%. Include. The fermentation residue is completely removed from the secondary fermentation broth obtained as described above.

The fermentation broth of ginseng obtained as described above may be commercialized as it is, but in general, various ingredients may be added and blended to further enhance flavor or make a product having excellent taste and aroma, and further, may be finalized by adding flavor.

When the ginseng fermentation solution according to the present invention is prepared as a beverage composition, it is also preferably adjusted to an appropriate pH by using a suitable pH adjusting agent or buffer. Here, as the pH adjusting agent or the buffer, typically, weak acids such as citric acid, tartaric acid, malic acid, lactic acid and carbonic acid and salts thereof, such as sodium citrate, ammonium citrate, sodium tartrate, sodium malate, sodium lactate, calcium lactate, and carbonic acid Sodium, sodium hydrogencarbonate, etc. can be illustrated. Sodium hydrogen phosphate can also be used as the pH adjusting agent to the buffer. These acids and its salts may be used independently and may be used together 2 or more types. These compounding ratios are suitably determined in the range in which the beverage obtained maintains the said suitable pH range. It is usually about 2% by weight or less, preferably about 0 to 0.1% by weight of the weight of the beverage.

In addition, the ginseng fermentation solution prepared according to the present invention can be added and blended with various sugars, sweeteners and the like, like a general beverage. As a saccharide, Monosaccharides, such as glucose and fructose; Disaccharides such as maltose and sucrose; Polysaccharides (except LS), such as dextrin, cyclodextrin, etc .; Sugar alcohols such as xylitol, erythritol and sorbitol; Sugar ester etc. can be illustrated. Examples of sweeteners include natural sweeteners (such as stevia extracts such as Rebaudioside A, sormatin, glycyrrhizin, and the like), synthetic sweeteners (saccharin, aspartame, and the like). . The blending ratio of these sugars to the sweetener is usually about 10% by weight or less, preferably about 0.5 to 10% by weight or less of the beverage.

Moreover, the ginseng fermentation liquid manufactured by this invention can also add and mix | blend 1 type, or 2 or more types of the following additives as needed. Examples of the additive include various fruit juices (such as concentrated fruit juices and powder juices) such as grapefruit, apples, oranges, lemons, pineapples, bananas, and pears; Vitamins and provitamins (retinol, bisbentiamine, riboflavin, pyridoxine, cyanocobalamine, sodium ascorbate, nicotinic acid amide, calcium pantothenate, folate, biotin, cholecalcin Water-soluble and fat-soluble vitamins such as cholecalciferol, choline tartaric acid choline, tocopherol, and β-carotene; Flavorings (lemon flavor, orange flavor, grapefruit flavor, vanilla essence, etc.); Amino acids, nucleic acids and salts thereof (glutamic acid, sodium glutamate, glycine, alanine, aspartic acid, sodium aspartate, inosinic acid, etc.); Plant fibers (polydextrose, pectin, xanthan gum, gum arabic, alginic acid, etc.); Mineral to Trace Elements (Sodium Chloride, Sodium Acetate, Magnesium Sulfate, Potassium Chloride, Magnesium Chloride, Magnesium Carbonate, Calcium Chloride, Dipotassium Phosphate, Sodium Phosphate, Glycerophosphate, Ferrous Citrate, Ammonium Ferric Citrate, Citric Acid) Iron, manganese sulfate, copper sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, cobalt and the like).

The ginseng fermentation solution prepared according to the present invention is prepared by mixing the above components. The preparation method is not particularly limited, and all the necessary components may be mixed at the same time, and when using both an oil component and an aqueous component, the oil component is dissolved in a suitable oil agent in advance, and this and an aqueous solution of the water-soluble component are dissolved. It can also emulsify using an emulsifier. The said emulsification operation can be performed in accordance with a general method, using a normal emulsifying disperser, for example, a homomixer, a high pressure homogenizer, etc. according to a complete passage system or a circulation system. In addition, although mixing and emulsification of said each component are normally performed at normal temperature, a heating operation can also be employ | adopted. The ginseng fermentation solution of the present invention thus prepared is filled into a suitable container and then sterilized by heat sterilization, aseptic filtration or the like according to a conventional method, and then provided as a product.

The ginseng fermentation solution prepared according to the present invention may be provided as a raw material of a composition for pharmaceuticals, cosmetics and feed as well as food.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited to these embodiments.

Examples 1-3 Preparation of Ginseng Fermentation Solution

The raw ginseng was selected by size to remove foreign matters, and then cut into pieces of about 5 cm and dried to contain 15% of water. In order to puff dry ginseng, the pretreated raw ginseng was heated and pressurized for 5 to 10 minutes under conditions of 8 kg / cm ² and a temperature of 150 ° C. in a commercial vacuum frying machine (Sambo Co., Ltd.).

The raw ginseng puffed through the above process is added to three times the amount of water, and as fermented strain, Aspergillus oryzae KCTC1278 (Example 1), KCTC 1280 (Example 2) and Aspergillus Niger. (Aspergillus niger) IFD 6662 (Example 3) was each added 0.3 wt% as the primary fermenter. Then, the mixture was fermented at a temperature of 25 ° C. and a humidity of 85% for 48 hours. The results of analyzing the general components of the primary fermentation broth obtained in each of the above examples and the control without fermentation are as shown in Table 1 below.

Table 1 Unit (%)

division Experiment Control Example 1 Example 2 Example 3 Crude protein 11.65 11.69 12.85 7.13 Crude fat 1.52 1.50 1.47 0.53 Crude fiber 15.38 15.41 16.21 17.11 Sugar 5.26 5.23 4.69 4.18 Ash 4.20 4.21 3.88 3.87 moisture 61.99 61.96 60.90 67.18

When the fermentation process from the results of Table 1 can be seen that there is an increase in crude protein, crude fat, sugar and ash content. This is due to the result of variation of the tissue of the ginseng puffed due to fermentation.

To the filtrate obtained by removing unnecessary precipitates from the primary fermentation broth, an enzyme preparation containing amylase and protease (complex enzyme, Pacific chemistry) was added to the filtrate by 0.2% by weight relative to the weight of the filtrate. The filtrate was fermented for 24 hours under%. After the fermentation was completed, the fermentation residue was finally completely removed from the secondary fermentation broth.

The change of the component of saponin was observed about the obtained secondary fermentation broth. 2 g of the second fermentation broth was precisely weighed, put into a Erlenmeyer flask, dissolved in 60 ml of water, transferred to a separatory funnel, washed with 60 ml of ether, the water layer was extracted three times with 60 ml of unsaturated butanol, and the extracts were combined and washed with 50 ml of water. The unsaturated butanol layer was transferred to a concentrated flask having a constant weight, concentrated under reduced pressure, dried at 105 ° C. for 20 minutes, cooled for 30 minutes in a desiccator, and weighed to obtain the amount of ginseng component (irradiated ponin) according to the following equation.

Ginseng component (mg / g) = (A-B) / S

A: Weight (mg) of the flask after the water-saturated butanol layer was concentrated to dryness

B: Weight of the empty flask in mg (mg)

S: sampling amount (g)

Ginseng components, that is, ginsenoside content measurement conditions are shown in Table 2 below.

<Table 2> HPLC Operation Conditions

Instrument Waters HPLC / ALC-244 Packing material Lichrosorb NH ₂ (Merck) column 4.6 (i, d) × 200 mm stainless steel Mobile phase Acetonitrile / water / n-butanol for ginsenosides (80/20/10) Flow rate 1.0ml / min Chart speed 0.5 cm / min Detector RI, 8X

The results of investigating the change of ginseng components between the experimental section of the first to third through the second fermentation and the control section after the first fermentation are shown in Table 3 below.

TABLE 3

division Irregular Phononin (%) Ginsenoside (%) Rb ₁ Rb ₂ Rd Other ^* Control 0.045 0.001 0.002 0.001 0.041 Example 1 0.052 0.008 0.016 0.001 0.027 Example 2 0.057 0.012 0.019 0.002 0.024 Example 3 0.053 0.009 0.016 0.001 0.027

* Other = irradiated-ponin- (Rb ₁ + Rb ₂ + Rd)

Experimental Example Sensory Test

The sensory evaluation results of the five-point scale method on each panel of the sample having excellent taste of 30 persons were as shown in Table 4 below and evaluated as excellent in all the test items.

<Table 4> Quality Characteristics ^♪

division color flavor Scent Overall preference Example 1 3.9 4.0 4.1 4.0 Example 2 4.0 4.1 4.1 4.1 Example 3 4.0 4.0 4.1 4.0

♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good.

According to the present invention, even after the processing of ginseng, there is no odor, such as dirt, at all, through the puffing and fermentation process to increase the content of the active ingredient, as well as to improve the functional ginseng product can be produced.

Claims (4)

In the manufacturing method of the processed food which uses ginseng as a raw material, Puffing ginseng as a raw material; Primary fermentation of puffed ginseng using Aspergillus spp .; Removing the solids from the primary fermentation product and subjecting the filtrate to a second fermentation with an enzyme preparation including starch and protease; Method for producing a ginseng fermentation liquid comprising the step of removing the fermentation residues from the secondary fermentation The method of claim 1, Aspergillus fungus is a production method characterized in that it comprises a single strain or a mixture of two or more strains selected from Aspergillus duckase, Aspergillus Niger The method of claim 1, Ginseng puffing is a manufacturing method characterized in that carried out under the conditions of the maximum pressure 15kg / cm ² , temperature 120 ~ 150 ℃ The method according to claim 1, wherein the raw ginseng is white ginseng, ginseng, red ginseng, taeguksam