KR20090096776A - Red coji ginseng and the producing method therof - Google Patents

Abstract

A high functional red ginseng with high content of GABA and Monacolin K and a preparing method thereof are provided to increase the amount of Rg3 and Rh1 included in ginsenoside. A method for preparing a high functional red ginseng with high content of GABA and Monacolin K comprises the following steps of: mixing red ginseng and brown rice flour in a ratio of 95-50 to 5-50 by weight and controlling the moisture content of the mixture to 30-50%; solid-cultivating Monascus pilosus in the mixture under the condition of 30~35°C and initial pH 5 for 10-40 days; lowering the cultivation temperature to 25-29°C right after the solid-cultivation; and adding 0.1~0.3%(w/w) of sodium glutamate 3 days after the solid-cultivation. The red ginseng is steamed and dried 4 times. The high functional red ginseng contains more than 200mg/100g of GABA and more than 200mg/100g of Monacolin K.

Description

High functional red ginseng red ginseng with increased content of BAA and Monacoline-Ｋ and its manufacturing method {Red coji ginseng and the producing method therof}

The present invention relates to a high-functional red ginseng red ginseng with an increased content of GABA and monacoline K and a preparation method thereof.

Generally, red ginseng is dried ginseng as a bark and processed to have a water content of 14% or less. The ginseng has a dark brown color, which is promoted by the browning reaction during the manufacturing process, and refers to ginseng that maintains a very solid form. Red ginseng is a part of the structural structure of the product due to thermal decomposition during the manufacturing process to produce a special ingredient that is beneficial to the human body, which is contained only in red ginseng, not in other ginseng such as ginseng or white ginseng, anti-aging ingredients (maltol, Maltol), cancer cells Proliferation inhibitory ingredient, antitumor ingredient, cancer cell metastasis suppression ingredient are contained. Red ginseng contains special ingredients such as antibacterial ingredients, anticancer ingredients, blood sugar enhancing ingredients, anti-obesity ingredients, anti-aging ingredients, and heavy metal poisoning ingredients. In addition, red ginseng is more easily digested and absorbed than ginseng because starch particles in ginseng tissues are converted from a sol state to a gel state. There is a reticulum, and red ginseng is processed without peeling the bark (the reticular tissue) in which such an active ingredient is accumulated, so the content of the active ingredient is high and the efficacy is excellent. In addition, red ginseng undergoes a steaming process in the manufacturing process, where the starch particles in the tissues are gelatinized and the tissues are solid after drying. During the steaming process, various enzymes are inactivated so that auto-digestion does not occur. Even if it is stored for a long time, it does not change its contents.

Hongguk (MONACUS PILOSUS) is a type of yeast used for brewed foods such as miso, soy sauce, and sake. It is called hongguk because mycelia have a red color, and it has been known for a long time in Korea, China, Hong Kong, Japan and Taiwan. It has been used in traditional foods. Since ancient times, red yeast soup has been used in various kinds of fermented foods in China and Taiwan, and sake, red yubu and vegetables have been used for coloring and preservative purposes as representative foods. In Japan, the safety of some tar-based synthetic coloring materials, which have been used as food additives since the 1970s, has become a problem, and the consumption of red rice is used as a natural pigment. Not only monacoline K, which has excellent effects on the prevention and treatment of chronic diseases such as hyperlipidemia, cardiovascular disease, cerebrovascular disease, arteriosclerosis, hypertension, hypotension, angina pectoris, stroke, diabetes, fatty liver, obesity, hyperglycemia, and lowering blood cholesterol. There is a large amount of other active substances in the same line having a similar structure and similar bioactive effects. The pigments produced by red yeast soup have anti-cancer, antibacterial and antioxidant effects. They are applied to processed meat products such as ham and sausages as natural pigments and functional foods, and are added to miso and red pepper paste, vinegar, tofu, soy sauce, drinks and bread. As widely known.

GABA is an abbreviation of γ-aminobutyric acid (hereinafter referred to as "GABA"). It is an inhibitory neurotransmitter that stimulates brain blood flow, increases oxygen supply, and promotes brain cell metabolism, resulting in neurostable action and stress. It is known to be effective in relieving, improving memory, lowering blood pressure, reducing depression, preventing stroke and dementia, insomnia, obesity, and menopausal disorders. Recently, it has been shown to have an effect of inhibiting metastasis and proliferation of stroke, colon and colon cancer cells. have. In plants, their contents are rapidly increased by insect attack or germination of seeds, or by various external environmental factors such as mechanical stimulation, temperature, moisture, light, oxygen, etc., which are important for growth and self-protection through activation of plant cells. It will play a role. Therefore, GABA in plants is known to be a substance that can greatly enhance its content by appropriately controlling the external environment.

GABA is applied to food materials, health supplements, functional foods, medicines, milk, sweets, mayonnaise, porridge, rice cakes, fermented milk, drinks, kimchi, brown rice, tofu, natto, soy milk, etc. This is increasing.

In recent years, consumer interest demands high quality health functional products, but studies on red ginseng containing sufficient functional ingredients such as GABA and Monacholine K are still insufficient. Patent No. 635132 relates to a method for producing red ginseng ginseng, inoculated with red rice bacteria cultured at 20 to 30 ° C. for 2 to 7 days in a cooked rice, followed by solid culture at 20 to 30 ° C. for 7 to 20 days, and the solid culture to ginseng. Inoculated with the hongguk bacteria was incubated for 7 to 20 days at 20 ~ 30 ℃ to disclose a method for producing red ginseng ginseng. However, such a manufacturing method requires a method of increasing the content by improving the content of Monacholine K is less than 0.3%.

In order to solve the problems of the prior art as described above, an object of the present invention is to provide a method for producing high functional red ginseng red ginseng with enhanced GABA and Monacholine K components by using the solid culture technology of red ginseng bacteria in red ginseng.

Another object of the present invention is a high-functional red ginseng red ginseng which is enhanced in the ginsenoside eight components of the red ginseng by the preparation method and the content of GABA having a neurostable effect of red ginseng and monacholine K that is a blood cholesterol-lowering substance It is to provide a functional food and beauty products containing.

In order to achieve the above object, the present invention provides a method for producing a high-performance red ginseng red ginseng, characterized in that the solid culture by inoculating the red ginseng and inoculated with red ginseng.

The present invention is a method of producing a high-functional red ginseng red ginseng by increasing the content of GABA and monacholine-K, and increase the Rg3, Rh1 of ginsenosides by combining the red culture of red ginseng with solid culture technology to red ginseng to provide. In addition, red ginseng is solid fermented into red ginseng, and GABA has a neurostable effect on red ginseng's pharmacological effects and efficacy, and red ginseng red ginseng with enhanced monacholine K content, a blood cholesterol-lowering substance, provides functional foods for health promotion and adult disease prevention Can provide.

In the present invention, the red ginseng is mixed with brown rice powder to adjust the moisture content to 35 to 50%, followed by the step of culturing the solids of the red yeast bacterium Monascus pilosus at 30 to 35 ° C. under an initial pH of 5 for 10 to 40 days. It provides a high-functional red ginseng red ginseng production method to increase the GABA and Monacholine K content.

In addition, the present invention is characterized in that the red ginseng steamed and dried four or more times.

In addition, the present invention is characterized by culturing by lowering the culture temperature to 25 ~ 29 ℃ after the hongkuk solid culture.

In addition, the present invention is characterized in that the sodium glutamate 0.1 to 0.3% (w / w) is added after 3 days of the solid culture.

In addition, the present invention is prepared by the above method, GABA provides a high-performance red ginseng red ginseng, characterized in that containing 200mg / 100g or more, Monacholine K 200mg / 100g or more.

It will be described in detail a preferred method for producing red yeast red ginseng according to the present invention.

First, prepare red ginseng. Wash red ginseng 4 times and freeze-dried 4 times to prepare red ginseng with less than 15% moisture content.

Next, red ginseng is dipped in sugar. The four-packed red ginseng is soaked in 50% (w / v) sugar water for one hour.

Place the acupuncture red ginseng on the tray and remove the water for 6 hours.

Add brown rice powder pulverized about 100 ~ 150mesh by 10% (w / w) of the weight of red ginseng.

The mixed brown rice and red ginseng are put into a mushroom culture container and sterilized at 121 ° C. for 20 minutes in a sterilizer.

Monascus strains were inoculated in PD broth medium and incubated at 30 ° C. and 150 rpm for shaking for 5 days.

After inoculating 10% by weight of the cultured red ginseng bacterium, ie Monascus strain, into sterile red ginseng and incubated in a solid culture room for 10-15 days. However, the culture is maintained at 30 ~ 35 ℃ temperature for 3 days, after that the temperature is lowered to 25 ~ 28 ℃ culture, and incubated by incandescent light to incubate solid.

When cultured in this way, the content of GABA and Monacholine K is significantly increased compared to conventional red ginseng red ginseng culture, ginsenoside Rg3. Red ginseng red ginseng with an increased content of Rh1 can be obtained.

Hereinafter, the configuration of the present invention through the embodiment in more detail. However, it will be apparent to those skilled in the art that the scope of the present invention is not limited only to the description of the following examples.

Example  One: Red yeast  Strain Selection

In order to select strains capable of producing highly functional red ginseng red ginseng, various Monascus strains, which are food microorganisms that have been used to produce red ginseng, were used for the test. The red ginseng was inoculated with red yeast rice, followed by solid culture for 10 days, and then the GABA and monacholine K contents were measured.

As shown in Table 1, Monascus pilosus (Monascus pilosus) was found to produce red ginseng red ginseng with a higher content of GABA and Monacholine K active material than other Monascus strain (Monascus.sp).

Strain name GABA content (mg / 100g) Monacholine K content (mg / 100g) Monascus rubber KCCM 60392 0.02 0.07 Monascus purpureus KCCM 35473 0.054 0.0004 Monascus purpureus KCCM 60169 0.047 0.0005 Monascus pilosus KCCM 60084 10 15 Monascus pilosus KCCM 60398 8 0.37 Monascus pilosus KCCM 60399 7 0.1

Example  2: Selection of Red Ginseng Ingredients

Monascus pilosus KCCM 60084 was used to inoculate red ginseng with different steaming-drying times to compare the contents of GABA and monacoline-K.

As shown in the results of Table 2, 4 ginseng, 4 ginseng, 5 ginseng, 6 ginseng and 6 ginseng red ginseng were considered appropriate ingredients in consideration of the characteristics, active substance content, ginsenoside content and productivity of red ginseng red ginseng. .

Condition GABA content (mg / 100g) Monacholine K content (mg / 100g) 1 pack 9.7 13.7 2 packs 9.7 13.9 3 capsules 9.8 14.9 4 bottles of 4 10.2 15.2 5 packs 10.2 15.2 6 packs 10.1 15.1 7 packs 10.1 14.9 8 packs 10.2 14.9 9 packs 10.1 14.9

Example  3: Establish solid culture conditions

To establish solid culture conditions for the production of highly functional red ginseng red ginseng with increased GABA and Monacholine K content, changes in solid culture mix substrate composition, incubation temperature conversion, pH, moisture content, addition medium composition, light treatment, and incubation time The results were compared.

Example  3-1: Solid Culture Mixed Substrate

To improve GABA and Monacholine K content, red ginseng and various grains were examined for their suitability and compared with their functional content.

Type of flour GABA content (mg / 100g) Monacholine K Content (mg / 100g) No addition 10 15 Rice flour 18 20 Barley flour 22 18 Brown Rice Flour 50 40 Soy flour 33 24

As shown in Table 3, it was found that the red ginseng red ginseng having an active substance content of 3 to 5 times higher than the case where the brown rice flour was added was not added to the flour.

The brown rice flour added amount was preferably 5 to 50% by weight based on 100% by weight of red ginseng (without results). If the brown rice flour is less than 5% by weight, the increase in the content of GABA and Monacholine K is insignificant. If the brown rice powder exceeds 50% by weight, the effect of increasing the content of GABA and Monacholine K is reduced by the increase in brown rice flour.

Example  3-2: Solid Culture Temperature Conversion

In order to establish the solid culture conditions for the production of high-functional red ginseng red ginseng, the contents of the active substances were compared according to the culture temperature conversion.

The content of secondary metabolites, GABA and Monacholine K, was 1.5 when the solid was maintained at 35 ° C. for 3 days and then cultured at 35 ° C. without changing the temperature when the culture temperature was changed to 28 ° C. on the fourth day. It was found to increase more than twice.

Shift Culture Temperature (℃) GABA content (mg / 100g) Monacholine K Content (mg / 100g) 20 39 44 23 61 53 25 65 60 28 78 66 30 55 48 35 50 40

Example  3-3: Establishment of Optimum Moisture Content in Solid Culture

In order to establish the solid culture conditions for the production of high functional red ginseng red ginseng, the contents of the active substances of GABA and Monacholine K were compared according to the solid medium moisture content.

As a result of comparing the initial moisture content of the solid culture, it was found that the active substance content increased to the maximum at 40%.

Solid Medium Initial Water Content (%) GABA content (mg / 100g) Monacholine K Content (mg / 100g) 30 73 50 40 84 77 50 75 68 60 72 63

Example  3-4: Solid medium pH

To prepare high functional red ginseng red ginseng, the initial pH of the solid medium and the contents of GABA and Monacholine K were compared.

As a result of comparing the initial pH of the solid culture, it was found that the most active material is produced at pH 4 ~ 5.5.

Solid Medium pH GABA content (mg / 100g) Monacholine K Content (mg / 100g) 3 73 50 4 80 73 5 85 78 6 72 63

Example  3-5: Establishment of Solid Culture Addition Medium

In addition to the red ginseng and germinated brown rice to increase the active substance content, four media components were added after 3 days of solid culture, and as a result of comparing the secondary metabolite GABA and monacholine K content, when sodium glutamate was added, GABA and monacholine K content was found to be increased approximately 2 times.

Inorganic salt type GABA content (mg / 100g) Monacholine K Content (mg / 100g) No addition 78 69 Gluconolactone 89 64 Sodium Gluconate 80 70 MgSO ₄ 85 75 Sodium glutamate 160 140

Example  3-6: Light treatment

In order to increase the active substance content, the experimental group treated with the light treated group and the untreated control group after 3 days of solid culture showed that the experimental group treated with both the secondary metabolites Gaba and Monacholine K was 1.5 times higher than the untreated control group. At this time, the light treatment conditions are roughly 200 ~ 500 Lux is treated continuously throughout the solid culture period.

Light treatment GABA content (mg / 100g) Monacholine K Content (mg / 100g) No treatment (control) 160 140 Light treatment (experimental group) 240 210

Example  3-7: solid culture time

As a result of comparing the content of Gaba and Monacholine K, the secondary metabolite according to the culture days, the content of the secondary metabolite increased with the incubation time. At this time, other conditions than the incubation time were applied to the optimum conditions obtained in Examples 3-1 to 3-6.

As a result, it was confirmed that the contents of GABA and Monacholine K were the highest when incubated for 40 hours.

Incubation time (hr) GABA content (mg / 100g) Monacholine K Content (mg / 100g) 10 235 200 20 248 240 30 256 260 40 267 280 50 264 275

Example  4: Red yeast rice  Red ginseng Gava , Monacoline  K, Ginsenoside  Content measurement

Hongguk red ginseng solid culture conditions established through Examples 3-1 to 3-7 are in the existing culture conditions (solid culture for 10 days without medium and light treatment at 24 ~ 35 ℃ by inoculating red ginseng without mixed substrate in red ginseng) Compared with the secondary metabolite GABA or Monacholine K, the content of GBA increased 20 times, and Rg3 and Rh1 in ginsenosides, the active ingredient of red ginseng, were significantly increased than those obtained by conventional culture conditions. there was.

 division  Existing Culture Conditions  Conditions of the Invention GABA content (mg / 100g) 10 267 Monacholine-K Content (mg / 100g) 15 280 Rb1 5.25 7.79 Rb2 2.12 5.39 Rc 3.16 7.66 Rd 2.89 7.09 Re 2.69 1.87 Rg1 0.75 1.08 Rg3 18.76 40.25 Rh1 3.37 11.19

1 illustrates a method for producing red ginseng red ginseng according to an embodiment of the present invention.

Claims (5)

After mixing brown rice powder in red ginseng with 5 to 50% by weight of red ginseng, adjust the moisture content to 35 to 50%, and then adjust the red yeast bacterium Monascus pilosus to 30 to 35 ℃ under initial pH of pH 5 Method for producing high functional red ginseng red ginseng with increased content of GABA and Monacholine K, including the step of daily solid culture. The method of claim 1, The red ginseng is characterized in that steamed and dried four or more times, GABA and monacoline K content of high functional red ginseng red ginseng production method. The method of claim 1, After hongguk solid culture, characterized in that the culture temperature is lowered to 25 ~ 29 ℃ culture, high functional red yeast red ginseng production method to increase the content of GABA and monacholine K. The method of claim 1, Sodium glutamate 0.1 ~ 0.3% (w / w) is added after 3 days of the solid culture, GABA and monacoline K content of high functional red ginseng red ginseng production method. A high functional red ginseng red ginseng, prepared by the method of any one of claims 1 to 4, containing at least 200 mg / 100 g of GABA and at least 200 mg / 100 g of monacoline K.

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