KR20080088829A

KR20080088829A - Method for preparing red ginseng from tissue cultured mountain ginseng using extruding process

Info

Publication number: KR20080088829A
Application number: KR1020070031610A
Authority: KR
Inventors: 류기형; 정기화; 한재윤
Original assignee: 공주대학교 산학협력단
Priority date: 2007-03-30
Filing date: 2007-03-30
Publication date: 2008-10-06

Abstract

A method for making the cultured root of wild ginseng into red ginseng by using a press-forming process is provided to produce the cultured root of wild ginseng containing maltol and ginsenocides(Rd, CK, and Rg3) and having an excellent leaching property. A method for making the cultured root of wild ginseng into red ginseng by using a press-forming process comprises: drying the cultured root of wild ginseng for its water content to reach 5-45%; press-forming the dried cultured root of wild ginseng at a screw rotating velocity of 100-400rmp under a barrel temperature condition of 80-150°C; and hot-air drying the press-formed cultured root of wild ginseng at 30-80°C for 5-10hr.

Description

Method for Preparing Red Ginseng from Tissue Cultured Mountain Ginseng Using Extruding Process}

1 is a graph showing the screw array (Model THK 31T) of the extruder used in the extrusion process, A: red ginseng, B: wild ginseng culture root, C: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm), D: extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ℃, screw speed: 200 rpm).

Figure 2 is a graph showing the content of reducing sugar in ginseng samples, A: red ginseng, B: tissue backed wild ginseng, C: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm), D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

Figure 3 is a graph showing the content of total sugar in ginseng samples, A: red ginseng, B: tissue backed wild ginseng, C: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm), D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

Figure 4 is a graph showing the amino acid content of various ginseng samples, A: red ginseng, B: tissue backed wild ginseng, C: extruded wild ginseng culture root (moisture content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm), D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

FIG. 5 is a graph showing the content of irradiated ponins in ginseng samples, A: red ginseng, B: tissue backed wild ginseng, C: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ° C., screw speed: 200 rpm) , D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

6 is a thin layer chromatography of ginseng samples of ginseng samples, A: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm), B: extruded wild ginseng culture root (water content: 25 %, Barrel temperature: 120 ° C., screw speed: 200 rpm), C: white ginseng, D: red ginseng, E: wild ginseng culture root.

7 is a graph showing the content of the polyphenolic compound in ginseng samples, A: red ginseng, B: wild ginseng culture root, C: extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm) , D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

Figure 8 is a graph showing the acidic polysaccharide content in ginseng samples, A: red ginseng, B: wild ginseng culture root, C: extruded wild ginseng culture root (moisture content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm) , D: Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C, screw speed: 200 rpm).

Figure 9 is a graph showing the leaching pattern of ginseng samples at 420 nm, ■ white ginseng, ▽ red ginseng, ● wild ginseng culture root, ○ extruded wild ginseng culture root (water content: 25%, barrel temperature: 110 ℃, screw speed: 200 rpm) Extruded wild ginseng culture root (water content: 25%, barrel temperature: 120 ° C., screw speed: 200 rpm).

The present invention relates to a red ginseng culture method of wild ginseng culture root using an extrusion molding process and wild ginseng red ginseng prepared therefrom.

Wild ginseng is a wild ginseng that grows in deep mountains and is classified into Cheonjong, Jijong, Race, and Camphor. Cheonjong, Jijong, and Race are wild ginseng. Algae eat and excrete seeds and grow naturally. Camphor ginseng is grown artificially in the wild by spraying wild ginseng seeds in the mountains.

Although wild ginseng is known to have excellent medicinal effects, due to its high price and rareness, there is little systematic and scientific research unlike ginseng grown in Korea. Recently, a large amount of wild ginseng culture roots are produced in a pilot plant facility using biotechnology, and researches for using wild ginseng culture roots in the food and pharmaceutical industries are being actively conducted. Specifically, it is impossible to enumerate the efficacy of wild ginseng, so it is inevitable to estimate the efficacy of wild ginseng based on research results of wild ginseng culture roots.

In the production process of conventional ginseng culture roots, tissues are isolated from wild ginseng to induce cell masses, induce negative roots to grow roots from the cell masses, and select healthy ones from the roots using various bioreactors. It is harvested by cultivating one part. The wild ginseng culture root produced as described above is very similar to the natural wild ginseng. Generally, it is known that saponin content is higher than ginseng and contains various pharmacological ingredients not found in ginseng, and various product development using this is being attempted.

Until now, research on production changes and efficacy of wild ginseng cultivation conditions and methods have been conducted, and research on alcohol fermentation of wild ginseng culture roots has been conducted. No attempt was made. In addition, in the case of wild ginseng culture root, it is impossible to make red ginseng using the traditional red ginseng processing process of steaming, ripening, and drying, because it is shaped like a small root like a ginseng.

The extrusion process is an efficient and economical process compared with other heat treatment processes because unit operations such as mixing, grinding, heating, molding and drying occur in a short time. Extrusion molding process can produce products with various characteristics because the properties of the desired product can be adjusted according to the raw material input speed, moisture content, screw rotation speed, the structure of the injection port, the screw arrangement.

Recently, the extrusion process has been applied to various industrial fields such as polymer plastics, food, feed, biological industry, and pharmaceutical industry. Extrusion involves hydration, swelling, gelatinization, amorphous and dextrinization of starch, protein denaturation, intermolecular binding and organization, inactivation of enzymes, killing and sterilizing microorganisms, destroying toxic substances, removing odors, tissue swelling, density Controlling and browning reactions occur in a short time.

The study on the extrusion molding of ginseng was carried out to study the drying process for red ginseng of red ginseng, and to study the influence and optimization of the extrusion process variables according to the red ginseng, and to compare the composition of ginseng products manufactured by different processing processes. The study was conducted. The high temperature, high pressure, and high shear forces generated during the extrusion process facilitate the extraction of the water-soluble components, thereby increasing the solubility. The present inventors reported that the extraction yield of the ginseng extruded at the injection port temperature of 130 ° C., water content of 15%, and the screw rotation speed of 250 rpm by applying the extrusion molding process was improved by about 2 times compared to the raw white ginseng. There is a bar.

In addition, the extrusion process is a processing process at high temperature and high pressure, and the research results that the extraction speed increases because the shear force by screw rotation acts on the raw material and the gelatinization of starch occurs with the destruction of the cell wall, but the wild ginseng using the extrusion process In order to cultivate red ginseng culture, studies on physicochemical and leaching characteristics of the extruded process variables were not carried out.

As described above, the present inventors have earnestly studied to overcome the above-mentioned conventional problems, and thus have led to the present invention.

Accordingly, an object of the present invention is to provide a new fermentation material or food material improved by the added value by extruded red ginseng cultured ginseng culture root produced by tissue culture.

The purpose of the present invention is to red ginseng culture root ginseng using an extrusion molding process, and the components and leaching characteristics of the general components of the extruded ginseng culture root, irradiated ginsenosides, ginsenosides, maltol, acidic polysaccharides, phenolic compounds, etc. Compared to the red ginseng produced by the conventional process, the change of was achieved by confirming that red ginseng culture of wild ginseng culture root was possible through extrusion molding.

The present invention comprises the steps of drying the ginseng culture root, extruding the dried ginseng culture root with an extruder, hot-air drying the extruded mountain ginseng culture root, provides a red ginseng culture method of ginseng culture root using an extrusion molding process.

In addition, the present invention provides a wild ginseng red ginseng prepared by the above method.

In the present invention, "Tissue Cultured Mountain Ginseng" refers to tissues derived from natural ginseng as described above to induce cell masses, induce negative muscles to grow roots from cell masses, and select healthy ones from roots. Means harvested by culturing using various bioreactors.

In the present invention, "sansam red ginseng" refers to red ginseng by extruding the above-mentioned wild ginseng culture root, and does not maintain the form of ginseng as in general red ginseng, but through the injection port of the wild ginseng culture root such as rice ginseng By molding, it means that red ginseng products which can be adjusted in shape and size according to the shape of the injection grill can be used as raw materials.

In the present invention, the term "extruded wild ginseng culture root" refers to wild ginseng red ginseng by extruding wild ginseng culture root.

In the method of the present invention, the wild ginseng culture root in the drying step of the wild ginseng culture root is preferably dried to a water content of 5 to 45%. In order to shorten the drying time, the wild ginseng culture root may be broken into small pieces in advance. As the drying method, a room temperature drying method, a hot air drying method, or a freeze drying method may be used, but various methods that can increase the drying efficiency are not limited to these. Hot air drying is preferred to maximize the ginsenoid content in wild ginseng culture roots.

In the method of the present invention, the extruder used in the extrusion molding step is preferably to use a screw mounted as shown in FIG. The barrel temperature in the extrusion process is 80 to 150 캜, preferably 110 to 120 캜. In addition, the screw rotation speed is preferably set to 100 to 400 rpm.

In addition, the hot air drying step of the extruded wild ginseng culture root is preferably performed for 5 to 10 hours at 30 to 80 ℃.

The wild ginseng red ginseng prepared according to the present invention had a higher content of irradiated wild ginseng root than the red ginseng and raw ginseng root. In other words, the content of the irradiated phonophony increased by extrusion molding. In the case of acidic polysaccharide, the content of raw ginseng culture root was the lowest, but the content increased twice by the extrusion molding process, which was the same level as red ginseng. Phenolic compound content was decreased through extrusion. In other words, raw ginseng culture root and red ginseng contained two times higher phenolic compounds than extruded wild ginseng culture root.

Maltol, which is an indicator of red ginseng, was also detected in the extruded wild ginseng culture root, and in the extruded wild ginseng culture root, Rg3, which is known as saponin specific to red ginseng, was confirmed, and it was confirmed that red ginseng culture root of red ginseng was possible through extrusion.

In addition, the initial leaching rate constants obtained from the first kinetics showed that the extruded wild ginseng roots were higher than the red ginseng and raw ginseng roots.

Hereinafter, preferred embodiments of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited thereto.

< Example 1>

Wild ginseng Culture Extrusion

The wild ginseng culture root used in this example was purchased from CB Biotech Co., Ltd. (Chungbuk Cheongwon), and the ginseng powder used as a control was used four-year-old white ginseng and red ginseng powder purchased from Dongjin Pharm. As a reagent, a first-class assay reagent purchased from Sigma was used.

The extruder used for extruding wild ginseng culture root is an experimental twin screw extruder (THK21T, Inchon Machinery Co. Korea) manufactured by itself, and the screw diameter of the extruder is 29.0 mm, the ratio of diameter and length (L / D ratio) Is 25: 1 and the screw arrangement is shown in FIG.

Barrel temperature was adjusted to 110/110/80 ° C and 120/120/80 ° C (1/2/3 barrel order) to determine the characteristics of the extruded wild ginseng root. The screw rotation speed was 200 rpm, the water content was 25%, and the raw material injection amount was fixed at 100 g / min, and three injection holes of 1.0 mm in diameter were used.

The extruded sample was hot-air dried at 50 ° C. for 8 hours, and the dried sample was pulverized and passed through a 20 mesh standard (Testing sieve, Chung Gye Sang Gong Sa, Seoul, Korea) as an analytical sample. It was.

< Example 2>

Extruded wild ginseng Culture General Chemical Composition Analysis

1. Reducing sugar

The reducing sugar content of the extruded wild ginseng culture root was quantified by the Dinitrosalicylic acid (DNS) method.

Extruded wild ginseng roots at a barrel temperature of 110 ° C. and extruded wild ginseng roots at a barrel temperature of 120 ° C. were used as samples. 5 g of each extruded wild ginseng culture root sample and 200 mL of distilled water were mixed, extracted at room temperature for 2 hours, and then sampled to 500 mL to prepare a sample solution. After diluting 3 mL of the prepared sample solution to 100 mL, 2 mL of the diluted sample solution and 6 mL of the DNS reagent were mixed, followed by bathing in boiling water for 5 minutes, and then cooling with running water.

The cooled reaction solution was mixed with distilled water to make 50 mL, and then absorbance was measured at 550 nm (TU-1800 PC, Peneral, Japan). The calibration curve for determining the content of reducing sugar was prepared using glucose.

The same analysis was performed using red ginseng and wild ginseng cultured roots as controls.

The reducing sugar content of the extruded wild ginseng culture root and red ginseng and wild ginseng culture root samples is shown as a graph in FIG. 2. As shown in Figure 2, the reducing sugar content was 0.48% for the culture root extruded at a barrel temperature of 110 ℃, 0.45% for the culture root extruded at a barrel temperature of 120 ℃, red ginseng 3.15%, 0.41% of wild ginseng culture root Was measured.

From these results, the content of reducing sugar was highest in red ginseng, followed by white ginseng and culture root. Since the appearance of wild ginseng culture root was similar to that of misam, it was judged that the content of sugars including starch was lower than that of red and white ginseng.

There was no significant difference between reducing raw sugars and reducing sugars of extruded wild ginseng roots. The wild ginseng culture root used in the experiment was a hot-air dried culture root, which may have resulted in a reduction of reducing sugar content due to brown change during the drying process, but it was considered that there was no change in reducing sugar due to brown change through extrusion.

2. Total Party

Total sugar analysis of the extruded wild ginseng culture root was performed using the phenol-H ₂ SO ₄ method.

Extruded wild ginseng roots at a barrel temperature of 110 ° C. and extruded wild ginseng roots at a barrel temperature of 120 ° C. were used as samples. 200 g of 70% ethanol was added to 10 g of each extruded wild ginseng culture root sample, and reflux-cooled for 2 hours at 80 ° C. Whatman No. 1 mL of the filtrate filtered with 2 was added 1 mL of 5% phenol and 5 mL of concentrated sulfuric acid, followed by reaction for 15 minutes, and the absorbance at 550 nm was measured. At this time, the calibration curve was prepared using glucose.

The total sugar content of the extruded wild ginseng culture root, red ginseng and wild ginseng culture root was shown in the graph in FIG. 3, and the total sugar content of each sample was the highest in red ginseng, the barrel temperature of 120 ° C. extruded wild ginseng root, and the barrel temperature of 110 ° C. extruded wild ginseng root There was no significant difference between wild ginseng and wild ginseng culture roots.

3. Composition of Amino Acids

The ninhydrin method was used to measure the constituent amino acid content of the extruded wild ginseng culture root.

Extruded wild ginseng roots at a barrel temperature of 110 ° C. and extruded wild ginseng roots at a barrel temperature of 120 ° C. were used as samples. 0.4 mL of ninhydrin reagent was added to 0.2 mL of each extruded wild ginseng culture root sample solution, and the mixture was heated and reacted for 20 minutes. After the reaction solution was rapidly cooled, 1 mL of acetone, 0.1 M-Na ₃ PO ₄ , and distilled water mixed in a 4: 2: 4 ratio was added thereto, and the absorbance was measured at 570 nm. The calibration curve was prepared using leucine.

As a result of analysis of the content of constituent amino acids in the sample of extruded wild ginseng root, red ginseng was significantly lower than the wild ginseng root and extruded wild ginseng root. The amino acid content of raw ginseng culture root was the highest at 42.0 ㎍ / mL, and the amino acid content of wild ginseng culture root after extrusion was decreased. Extruded culture roots at a barrel temperature of 120 ° C were slightly lower than those extruded at 110 ° C, indicating that amino acids were denatured and converted to other components as a result of the conversion of mechanical energy input through the extrusion process. Matched.

Extruded wild ginseng Culture Active ingredient analysis

One. Investigation

Crude saponin content of the extruded wild ginseng culture root was measured according to the extraction of saturated butanol such as Namba and Ando.

Extruded wild ginseng roots at a barrel temperature of 110 ° C. and extruded wild ginseng roots at a barrel temperature of 120 ° C. were used as samples. 50 g of saturated butanol was added to 5 g of each extruded wild ginseng culture root sample, and reflux extraction was performed at 80 ° C. for 1 hour, followed by Whatman No. Filtration was carried out with 41, and operation of adding 50 mL of saturated butanol to the residue was repeated twice to prepare an extract. 50 mL of distilled water was added to the extract, and the mixture was left in a separatory filter. When the supernatant and the lower layer were completely separated, only the supernatant was recovered and concentrated under reduced pressure, 50 mL of ethyl ether was added to the concentrate, followed by reflux cooling at 36 ° C. for 30 minutes. .

The ethyl ether extract was concentrated under pressure, dried at 105 ° C. for 30 minutes, and then the content of irradiated phononine was measured. The residue was dissolved in 1 mL of HPLC gradient methanol and used as a ginsenoside analytical sample.

As shown in FIG. 5, the irradiated wild ginseng culture root showed a tendency to increase significantly in the irradiated wild ginseng culture root in ginseng samples, but the red ginseng and wild ginseng culture root did not show a significant difference. It was determined that the amount of saponin conversion increased due to the shear force and pressure caused by thermal energy and mechanical energy when passing through the extruder.

2. Ginsenoside content

Ginsenoside was added to 50 g of 80% ethanol to 1 g of extruded wild ginseng culture root sample and extracted by reflux cooling twice at 80 ° C. for 1 hour. The extract was filtered and concentrated under reduced pressure, dissolved in distilled water, and then purified by 5 mL, and used as a sample of a Sep-Pak C18 cartridge (300 mg; Waters Co.).

2 mL of methanol was injected to activate the Sep-Pak C18 cartridge and washed with 4 mL of distilled water. 3 mL of sample and 12 mL of distilled water were injected to remove the sugar component, and 12 mL of 30% methanol was distilled out to remove the fat-soluble component. 5 mL of methanol for HPLC was injected, and the effluent was collected, filtered through a 0.2 μm filter (Nylon 66 Syringe Filter, Whatman, England), and used as a sample of HPLC. The peak area on the HPLC chromatogram was compared with the calibration curve for each ginsenoside. The contents of side-Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg2, Rg3 and total saponin were calculated.

The same analysis was performed using white ginseng, red ginseng and wild ginseng culture roots as controls.

Ginsenoside content according to the type of ginseng sample is shown in Table 1 below.

TABLE 1

Content of Ginsenoid Components in Ginseng Samples

Ginseng sample Ginsenoid ingredients Rb2 Rd Rg3 CK White ginseng - 5.677 - 17.717 Red ginseng 4.657 9.656 15.531 41.39 Wild ginseng culture root - 7.555 - 13.213 Extruded Wild Ginseng Culture Root (Barrel Temperature 110 ℃) - 11.734 4.666 11.293 Extruded wild ginseng culture root (barrel temperature 120 ℃) - 9.569 3.912 8.014

Rb2, Rd, Rg3 and CK were identified in red ginseng, and only Rd and CK were identified in white and wild ginseng roots. In the extruded wild ginseng culture root, Rg3, known as saponin, which is unique to red ginseng, was identified in addition to Rd and CK, and it was confirmed that red ginseng cultured in wild ginseng culture root was possible through extrusion.

Ginsenoside CK is a 20- O- β-D-glucopyranosyl-20 (S) -protopanaxadiol wherein ginsenosides Rb1, Rb2 and Rc are caused by human gut bacteria. It is transformed into. It is known that CK can be produced by fermentation or extrusion process, and red ginseng and extruded wild ginseng roots were lower than white and wild ginseng roots. It is thought that CK is lost or modified to other forms of ginsenosides during the manufacturing process of red ginseng or extruded wild ginseng culture root.

3. Maltol Thin layer chromatography

Maltol analysis of the extruded wild ginseng culture root was carried out by reflux extraction at 70 ° C. for 1 hour by adding about 5 g of a sample to a round flask and adding 100 mL of 80% methanol solution. 100 mL of 80% methanol solution was added to the filtered residue, and the mixture was filtered under reflux for 1 hour, and the filtrates of the filtered primary and secondary extracts were concentrated under reduced pressure.

The concentrate was dissolved in 50 mL of distilled water, placed in a separatory funnel, 50 mL of ethyl acetate was added to the mixture, and the mixture was allowed to stand until the supernatant and the lower layer were completely separated. The supernatant was concentrated and dissolved in 1 mL of methanol to prepare a sample solution. 5 mg of Maltol standard was dissolved in 1 mL of methanol to obtain a standard solution. 10 μL of each of the sample solution and the standard solution was dropped onto a silica gel plate for TLC, and then developed about 10 cm using benzene and acetone (4: 1, v / v) as a developing solvent, and the thin plate was air dried. The ferric chloride (FeCl ₃ ) solution was evenly sprayed to develop color, and then heated at 110 ° C. for 5 minutes to identify maltol.

Maltol is a non-saponin-based compound that is an indicator of red ginseng and is not contained in ginseng or white ginseng but is contained in large amounts in red ginseng. The qualitative analysis of maltol using thin layer chromatography showed that malt content of extruded wild ginseng cultured root was qualitatively compared with maltol in red ginseng. Maltol was qualitatively detected when the concentration of the extruded wild ginseng culture root extract was increased. These results showed that red ginseng cultured in wild ginseng culture root using an extrusion molding process.

4. Total phenolic compound

Quantitative determination of total phenolic compounds in the extruded wild ginseng culture root was carried out using the Folin-Denis method. 20 g of 60% ethanol was added to 2 g of extruded wild ginseng culture root sample, extracted at 80 ° C. for 1 hour, filtered, and diluted 20-fold to use a sample for analysis. After mixing 1 mL of the sample solution and 1 mL of the Pauline reagent, the mixture was allowed to stand at room temperature for 3 minutes, 1 mL of 10% Na ₂ CO ₃ solution was added thereto, reacted at room temperature, and the absorbance was measured at 700 nm. The calibration curve was prepared using caffeic acid.

The total phenolic compound content of red ginseng was 109.4 ㎍ / mL and the culture root material was 96.2 ㎍ / mL. Extrusion showed that the total phenolic compound content in the culture roots was reduced to 1/2. This can be said that the antioxidant activity is reduced when extruding wild ginseng culture root.

Total phenolic compounds not only bind to macromolecules such as proteins, but these properties are also suggested to have antimicrobial and anti-cancer effects such as Pb and Cd. In addition to the effect of removing heavy metals, there are also physiological activity functions such as antioxidant effect, and in addition to the antioxidant effects specific to plants, many effects related to anti-fatigue effect and anti-aging effect have been reported.

5. Acid Polysaccharides

The determination of acidic polysaccharides of extruded wild ginseng culture roots was carried out using the Carbazole-sulfuric acid method. Distilled water was added to 5 g of extruded wild ginseng culture root sample, and the mixture was fixed to 50 mL, extracted at 80 ° C. for 1 hour, centrifuged at 4 ° C. and 10,000 rpm for 20 minutes, 2 mL of the supernatant was added, and 8 mL ethanol was added and mixed. Centrifuged for 10 minutes at 10,000 rpm and the precipitate was dissolved in 2 mL of distilled water.

The dissolved solution was diluted 64 times again and used as a sample solution. 0.5 mL of sample solution, 0.25 mL of 0.1% carbazole ethanol solution, and 3 mL of concentrated sulfuric acid were mixed and reacted at 85 ° C. for 5 minutes. After cooling the reaction solution at room temperature for 15 minutes, the absorbance was measured at 525 nm to quantify the acidic polysaccharide.

The acidic polysaccharide content of each sample, including the extruded wild ginseng culture root, is shown graphically in FIG. 8. Acidic polysaccharides were the highest in red ginseng, and the acidic polysaccharide content was significantly increased in extruded wild ginseng root. These results can be said to be an increase in the effective components appearing when the culture root is red ginseng using an extrusion molding process.

Acidic polysaccharides have a pharmacological action that inhibits the action of toxin hormone, and is reported to be effective in the prevention of obesity or hyperlipidemia. The size of ginseng is known to be higher than the root of ginseng. In addition, the increase in acidic polysaccharide content of extruded ginseng samples was found to be in agreement with the results of this experiment. The acid polysaccharide content of the extruded wild ginseng culture root was found to be much higher than that of the wild ginseng culture root.

Extruded wild ginseng Culture Leaching Characteristics And Leaching Rate Constant

The leaching rate of the extruded wild ginseng culture root was 1 g of dry powder, put in a tea bag and put together with 200 mL of distilled water, and the temperature was 50 ° C. using a leaching test tank (TW-SM, Wooju Scientific Co., Korea). The experiment was fixed at 100 rpm. Leaching time 1, 3, 5, 7, 10, 20, 30, 50 minutes, the leaching solution was collected by 3 mL centrifuged at 4,000 rpm for 20 minutes and the supernatant was measured by absorbance at 420 nm wavelength was shown as brown.

The brown color (wavelength 420 nm) can be an indicator of active ingredients of ginseng including saponin, so the brown reaction rate constant was used as the leaching rate constant (k) using absorbance according to leaching time. Calculated using.

While the elution time reaches at t ₀ t ginseng, red ginseng, ginseng baeyanggeun, absorbance (elution) of the extrusion ginseng baeyanggeun is by integration of the separation variables, subject to increase in A ₀ to A _t was determined (4).

In the above formula, A represents the absorption capacity of the solution at leaching time (t), A ₀ represents the absorption capacity of the initial leaching time (t ₀ ), k is the leaching rate constant (min ^-1 ), t is leaching time (min )to be.

The same analysis was performed for white, red and wild ginseng culture roots as controls.

The leaching patterns of white ginseng, red ginseng, wild ginseng culture root and extruded wild ginseng culture root are shown in FIG. 9. The leaching rate of the brown component of the extruded wild ginseng culture root increased rapidly up to 10 minutes and then gradually increased. In the case of wild ginseng cultivation roots, some of them had browning than red ginseng due to browning.

The initial leaching rate constants obtained from the first reaction rate equation showed that the extruded wild ginseng cultured roots were higher than the red ginseng and dry cultured roots. The leaching rate constants according to barrel temperature showed that the barrel temperatures of 110 ° C and 120 ° C were 0.017 min ^-1 and 0.018 min ^{-1, respectively,} and the barrel temperature was 120 ° C.

TABLE 2

Leaching Rate Constant of Brownness in Ginseng Samples

Ginseng Sample Leaching rate constant of brown color (min ^-1 ) White ginseng 0.003 Red ginseng 0.004 Wild ginseng culture root 0.005 Extruded wild ginseng root (barrel temperature 110 ℃) 0.017 Extruded wild ginseng culture root (barrel temperature 120 ℃) 0.018

The wild ginseng red ginseng extruded according to the present invention may be used by itself, but may also be used as a raw material for secondary processed products. Secondary products include capsules, tablets, extracts and tinctures. Or processed products in the form of Ericsson, syrup, paper or tea.

As described above, the extruded wild ginseng culture root according to the method of the present invention has a high content of irradiated saponin, contains maltol, which is an indicator of red ginseng, contains ginsenoids Rd, CK and Rg3, and has excellent leaching properties. It is a very useful invention for the food industry because it has the effect of improving the added value of wild ginseng culture root and developing it as a new fermentation material or food material.

Claims

Drying the wild ginseng culture root to have a water content of 5 to 45%;

Extruding the dried wild ginseng culture root at a barrel temperature of 80 to 150 ° C. and a screw rotation speed of 100 to 400 rpm; And

Hot-drying the extruded wild ginseng culture root for 5 to 10 hours at 30 to 80 ℃

Red ginseng culture method of wild ginseng culture root using an extrusion molding process, characterized in that consisting of.

Prepared according to the method of claim 1, the irradiated ponin content is 8 to 10%, the ginsenoid content is Rd 9 to 12%, CK 8 to 12% and Rg 3 3.5 to 5%, the leaching rate constant is 0.017 to 0.018 min Red ginseng, characterized in that ^-1 .

Red ginseng products selected from the group consisting of capsules, tablets, extracts, tinctures, elixirs, syrups, paper or tea prepared by adding red ginseng of claim 2 as an active ingredient.