KR20040101663A - Manufacturing method of Lactic acid bacteria fermented Ginseng using ultrasonic waves and enzyme technology - Google Patents
Manufacturing method of Lactic acid bacteria fermented Ginseng using ultrasonic waves and enzyme technology Download PDFInfo
- Publication number
- KR20040101663A KR20040101663A KR1020030033353A KR20030033353A KR20040101663A KR 20040101663 A KR20040101663 A KR 20040101663A KR 1020030033353 A KR1020030033353 A KR 1020030033353A KR 20030033353 A KR20030033353 A KR 20030033353A KR 20040101663 A KR20040101663 A KR 20040101663A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- lactic acid
- acid bacteria
- subjected
- treatment
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 38
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 38
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 38
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 22
- 241000894006 Bacteria Species 0.000 title claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 11
- 239000004310 lactic acid Substances 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 102000004190 Enzymes Human genes 0.000 title abstract 3
- 108090000790 Enzymes Proteins 0.000 title abstract 3
- 238000005516 engineering process Methods 0.000 title description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract 2
- 238000001467 acupuncture Methods 0.000 claims description 3
- 108010071289 Factor XIII Proteins 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000009923 sugaring Methods 0.000 abstract 2
- 238000009210 therapy by ultrasound Methods 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 241000186660 Lactobacillus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- 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
- A23V2300/48—Ultrasonic treatment
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
지금까지 인삼을 발효시켜 가공하는 기술은 유산균 발효 처리시 그 표면적에만 유산균이 접촉하여 인삼 내부에까지 그 효과가 미치지 못하는 한계를 가지고 잇어 인삼을 절편화하여 그 발효효과의 증대를 시도하였으나 근본적으로 인삼 고유의 모양의 변화가 생기므로 상품성이 저하되고 이용범위에 제한을 가져오는 단점이 있다.Until now, the technology of fermenting ginseng and processing it has a limitation that Lactobacillus contacts only its surface area when Lactic acid bacteria fermentation is processed, and its effect does not reach the inside of ginseng, and attempted to increase the fermentation effect by fragmenting ginseng. Since there is a change in the shape of the merchandise is deteriorated and there is a disadvantage that brings a limit to the use range.
본 발명은 건강식품으로 널리 사용되는 인삼을 유산균을 이용하여 발효시킴으로써 사포닌, 진세노사이드 등 인삼이 함유하고 있는 유효약리성분들을 체내에 흡수되기 좋은 형태와 성질로 생형질전환시켜 그 이용성을 증대 시키고 발효처리 전단계에서 초음파를 이용하여 인삼을 미세천공하여 인삼의 형태에 변형을 주지 않으면서 유산균과 인삼의 발효면적을 증가시키며 인삼의 조직감에 변형을 주어 섭취를 보다 용이하게 하면서 당침을 통해 보존성과 향미성을 증대 시키는데 의의를 가진다. 초음파를 이용한 발효인삼의 제조기술은 인삼의 원형을 그대로 유지하면서 유산균과의 발효면적을 최대화 시킴으로써 그 발효의 효과를 극대화 시켜 인삼이 가지고 있는 유효성분의 유용성을 증대 시키면서 발효인삼을 원형과 절편, 분말 등 다양한 형태로 제조, 이용할 수 있다.The present invention fermented ginseng widely used as a health food using lactic acid bacteria to convert the active pharmacological ingredients contained in ginseng such as saponin, ginsenoside, etc. into a form and property that can be easily absorbed into the body to increase its usability. In the previous stage of fermentation, micropores of ginseng are used to increase the fermentation area of lactic acid bacteria and ginseng without modifying the shape of ginseng, and to modify the texture of ginseng, making it easier to ingest while making it easier to ingest and preserve the flavor and flavor. It is meaningful to increase sex. The manufacturing technology of fermented ginseng using ultrasound maximizes the fermentation area with lactic acid bacteria while maintaining the original form of ginseng, maximizing the effect of the fermentation and increasing the usefulness of the active ingredients of ginseng, while rounding, cutting and powdering fermented ginseng. It can be manufactured and used in various forms.
대조구 인삼과 초음파 천공 처리한 인삼을 Rapidase (cellulase+pectinase) 로 효소 처리하고 분쇄한 후 각각의 샘플 5g에 포함된 사포닌을 추출하여 그 양을 비교하였다.Control ginseng and ultrasonically punctured ginseng were enzymatically treated with Rapidase (cellulase + pectinase), pulverized, and the amounts of saponins contained in 5 g of each sample were compared.
인삼을 엄선하여 이물질 등을 제거한 후, 수세 한다.Ginseng carefully selected to remove foreign substances, and washed with water.
세척된 인삼을 20,000Hz~300MHz의 초음파 처리하여 천공한다.The washed ginseng is punctured by sonication of 20,000 Hz to 300 MHz.
천공 처리된 인삼을 100℃이상의 수증기로 증숙한 후 Rapidase 처리한다.Perforated ginseng is steamed over 100 ℃ and then treated with Rapidase.
처리된 인삼을 유산균 배양액과 혼합한 후, 약 48시간동안 발효처리한다.The treated ginseng is mixed with the lactic acid bacteria culture medium and then fermented for about 48 hours.
유산균 발효 처리된 천공 인삼을 당침 처리한다.Lactobacillus fermented ginseng is treated with acupuncture.
인삼이 가지고 있는 유효약리성분을 체내에 흡수하기 좋은 최적의 상태로 변화시키는 유산균 발효기술을 초음파 천공기술과 접목시켜 인삼의 원형을 유지하면서 유산균과의 발효 면적을 최대화 시킴으로써 다양한 제품형태로의 적용이 가능할 수 있도록 이용성을 증가시키고 유산균 발효가 가져오는 생형질전환에 의한 유효성분의 최적화를 지닌 발효인삼 제품을 제조할 수 있다.Lactobacillus fermentation technology, which changes the effective pharmacological ingredients of ginseng into the optimal state to absorb into the body, is combined with ultrasonic drilling technology to maximize the fermentation area with lactic acid bacteria while maintaining the original shape of ginseng. Fermented ginseng products can be prepared with increased availability to enable and optimization of active ingredients by biotransformation brought by lactic acid bacteria fermentation.
위와 같이 천공 발효 처리된 인삼을 당침 처리하여 유효 대사산물들의 보존성과 처리된 인삼의 향미를 증진시킨다.As mentioned above, the ginseng treated with perforated fermentation ginseng acupuncture enhances the preservation of the effective metabolites and flavor of the treated ginseng.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030033353A KR20040101663A (en) | 2003-05-26 | 2003-05-26 | Manufacturing method of Lactic acid bacteria fermented Ginseng using ultrasonic waves and enzyme technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030033353A KR20040101663A (en) | 2003-05-26 | 2003-05-26 | Manufacturing method of Lactic acid bacteria fermented Ginseng using ultrasonic waves and enzyme technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20040101663A true KR20040101663A (en) | 2004-12-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020030033353A KR20040101663A (en) | 2003-05-26 | 2003-05-26 | Manufacturing method of Lactic acid bacteria fermented Ginseng using ultrasonic waves and enzyme technology |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20040101663A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010030118A2 (en) * | 2008-09-10 | 2010-03-18 | (주)보문피앤에프 | Fermented ginseng and preparation method thereof |
-
2003
- 2003-05-26 KR KR1020030033353A patent/KR20040101663A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010030118A2 (en) * | 2008-09-10 | 2010-03-18 | (주)보문피앤에프 | Fermented ginseng and preparation method thereof |
| WO2010030118A3 (en) * | 2008-09-10 | 2010-07-22 | (주)보문피앤에프 | Fermented ginseng and preparation method thereof |
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| E601 | Decision to refuse application |