KR20070077819A - The production method of the reddish black ginseng for cultured wild ginseng and the method to increase the content of ginsenoside rh2 rg3for the ingredient of the reddish ginseng - Google Patents

Abstract

A method of manufacturing reddish black ginseng is provided to increase saponin content and Rh2 and Rg3 contents of ginsenoside. Tissue cultured Korea mountain ginseng is washed with water, spread with a thickness of 2 to 3cm on a wicker tray to drain, heated with steam at 105 to 115deg.C and 0.2 to 0.3kg/cm^2 for 4 to 5hr in the first step and at 115 to 125deg.C and 0.3 to 0.4kg/cm^2 for 4 to 5hr in the second step and dried at 45 to 50deg.C for 4 to 5hr.

Description

The production method of the reddish black ginseng for cultured wild ginseng and the method to increase the content of ginsenoside Rh2 Rg3 for the ingredient of the reddish ginseng.}

The present invention is the red ginseng component (saponin) content while changing the starch particles in the tissue from the sol state to the gel state in the process of producing red ginseng cultivation ginseng culture root produced by wild ginseng tissue culture method using a high pressure steamer The present invention relates to a method for producing red ginseng cultured red ginseng, which increases the contents of Rh₂ (cancer drug) and Rg₃ (cancer cell metastasis inhibitor) among ginsenoside components of ginseng glycosides.

Until now, steamed red ginseng was dried by using ginseng (Ginseng ginseng), but the exact age is unknown, but it was manufactured in Korea in the late 1908. It has been commercialized since 1908 and used similarly until recently. ) 4 ~ 6 years and then remove the parts except the roots, wash with water, put it on a rice tray, boil water in a steamer such as a steamer, boil water at about 90 ℃ for about 8 hours, and then dry it slowly in a dryer or sunlight. It is a technology for manufacturing reddish brown ginseng.

Therefore, the content of red ginseng (saponin) was increased by using ginseng cultured roots produced by wild ginseng tissue culture method using red ginseng cultivation method rather than red ginseng manufacturing method using ginseng (water ginseng). In order to increase the content of and Rg₃ it is to produce a good quality ginseng cultured black red ginseng formulation.

Manufacturing method

[Selection, cleaning work]

1. Wash the wild ginseng cultured root with water and spread it out on the tray.

2. Put the rice in the autoclave and close the door to generate steam in the boiler and send the steam after about 1 hour.

[1st and 2nd steaming work]

3. The internal temperature in the first high pressure steamer is set to 105 ~ 115 ℃ and the water vapor pressure 0.2 ~ 0.3kg / ㎠ to steam for 4 ~ 5 hours while gradually raising the temperature, and the internal temperature in the second high pressure steamer is about 115 Set it at ~ 125 ℃ and water vapor pressure 0.3 ~ 0.4kg / ㎠ and steam it for 4 ~ 5 hours while gradually raising the temperature.

4. The door should be opened when the temperature in the autoclave is below 60 ℃, and care should be taken when the door is opened when the door is opened.

[Drying]

5. Dry at low temperature for 4 ~ 5 hours at 45 ~ 50 ℃ in the dryer.

[Comparison of changes after steaming]

6. The primary method of the above method 105 ~ 115 ℃ temperature and 0.2 ~ 0.3kg / ㎠ steam pressure method and the secondary method 115 ~ 125 ℃ temperature and steam pressure 0.3 ~ 0.4kg / ㎠ method of steamed taste like red ginseng As a result of analysis of color and red ginseng component (saponin) content was confirmed that there is a difference.

In other words, the second steaming method was stronger than the first steaming method, and the color of brown ginseng was stronger than the first steaming method. The color of browning turned dark yellow, and the red ginseng component (saponin) content test showed an average of 11% about 10mg / g. Rh₂ was increased by 45% in about 1.9mg / 100g and Rg₃ by 52% in about 3.2mg / 100g.

<Table 1> Comparison of Taste, Color, Red Ginseng Components, Rh₂, Rg₃ Contents according to Temperature and Steam Pressure of High Pressure Steamers

Way Wild ginseng  flavor Wild ginseng  Color Wild ginseng  Content of Red Ginseng Components Rh ₂ and Rg ₃ content  ① Primary steaming method  The taste of red ginseng is insignificant  Light tan due to browning  1st test: 108mg / g  Rh: 4.2mg / 100g Rg: 5.7mg / 100g  ② Second Steaming Method  Mildly steamed like red ginseng  Dark yellow brown due to browning  1st test: 118mg / g  Rh: 6.1mg / 100g Rg: 8.9mg / 100g

※ Red ginseng content test and ginsenoside content test of wild ginseng culture root were tested according to the red ginseng concentrate content test method of red ginseng product of Health Functional Food Code of Korea Food and Drug Administration.

[3rd steaming work]

7. Put in the 3rd high pressure steamer and the internal temperature in the high pressure steamer is 125 ~ 135 ℃ and water vapor pressure

 Set at 0.4 ~ 0.5kg / ㎠ and steam for about 4 ~ 5 hours while gradually raising the temperature.

8. Slowly cool the high-pressure steamer and remove the rice in the dryer below 60 ℃.

   Dry at low temperature at 45 ~ 50 ℃ for 4 ~ 5 hours.

9. The final ginseng cultured color is blackish brown.

The content is about 5%.

10. In the third method, the content of taste and color of red ginseng (saponin) ginsenoside Rh₂ and Rg₃ were analyzed. In other words, the secondary method is stronger than brown one like red ginseng and the color is brown due to browning, and the red ginseng component test showed about 10mg / g. The red brown ginseng was found to be 5% and 6mg / g of red ginseng component (saponin), and Rh₂ increased by 36% 2.2mg / 100g and Rg₃ by 13% 1.2mg / 100g. It was high, and the quality of the tertiary method was excellent.

<Table 2> Comparison of Taste, Color, Red Ginseng Components, Rh₂, Rg₃ Contents of Secondary and Third-Order of High Pressure Steam Drying

Way Wild ginseng  flavor Wild ginseng  Color Wild ginseng Content of Red Ginseng Components Rh ₂ and Rg ₃ content  ① Second method  Slightly strong steamed taste like red ginseng  Dark tan due to browning  1st test: 118mg / g  Rh₂: 6.1mg / 100g Rg₃: 8.9mg / 100g  ② 3rd method  Strong steamed taste like red ginseng  Brownish due to browning  1st test: 124mg / g  Rh: 8.3mg / 100g Rg: 10.1mg / 100g

11. The ginseng cultured red ginseng cultivated in this way is produced by drying, powder, concentrate, etc. by product type and then packaged into products.

As described above, wild ginseng cultured muscle material produced by wild ginseng tissue culture method can be stored for a long time by the method of manufacturing red and white ginseng, increasing taste, color, red ginseng component (saponin) content and increasing Rh₂Rg₃ among ginsenoside components It produces excellent quality with the red ginseng cultivation method of wild ginseng cultivation, and I think that the effect of various inventions such as improving national health, increasing overseas exports, creating local employment, and replacing rural areas are great.

Claims (1)

Steaming method of the primary high pressure steamer using wild ginseng cultured at 105 ~ 115 ℃ and steam pressure 0.2 ~ 0.3kg / ㎠, steaming method of the secondary high pressure steamer at 115 ~ 125 ℃ and steam pressure 0.3 ~ 0.4kg / ㎠ Red ginseng cultivated in red ginseng cultured with red ginseng cultivation roots in a combination of steaming method of 125 ~ 135 ℃ of 3rd high pressure steamer, 0.4 ~ 0.5kg / ㎠ steam pressure and low temperature drying for 4 ~ 5 hours at 40 ~ 50 ℃ of dryer (Saponin) content and manufacturing method to increase the content of Rh₂ (cancer drug) and Rg₃ (cancer cell metastasis preventer) in ginsenoside components of ginseng glycosides