KR20100074382A - Fermented drinks of ginseng and preparation method thereof - Google Patents

Abstract

PURPOSE: Fermented ginseng drink and a manufacturing method thereof are provided to effectively ferment Ginseng Radix alba or red ginseng powder by inoculating and fermenting specific lactobacillus 8 kinds in the Ginseng Radix alba or the red ginseng powder. CONSTITUTION: A manufacturing method of fermented ginseng drink includes the following steps: drying ginseng to a moisture content of 10 ~ 15% after steaming; puffing the dried ginseng; inoculating the ginseng by adding Lactobacillus plantarum, L. casei MG311, L. rhamnosusKG315, L. acidophilus MG501C, L. reuteri MG505, L. fermentum MG590, and Bifidobacterium longum MG723. The ginseng is steamed with vapor of 100°C~120°C for 4 ~ 10 hours. The ginseng is puffed with pressure of 5 ~ 10kg/cm^2 at a temperature of 110 ~ 120°C for 5 ~ 15 minutes.

Description

Ginseng fermented beverage and its preparation method {Fermented drinks of ginseng and preparation method

The present invention relates to a ginseng fermented beverage and a method for preparing the same, and more particularly, to a ginseng fermented beverage prepared by the method and an electric method of the ginseng fermented beverage comprising the step of inoculating and fermenting lactic acid bacteria in ginseng powder. It is about.

In general, Korean ginseng (Panax ginseng CA Mayer) is highly recognized and trusted for its efficacy based on the clinical records of traditional medicine (see Korea Ginseng and Tobacco Research Institute, Korea Ginseng, p.89-94, 1994), As a result of general chemical composition analysis, ginseng is composed of about 60% carbohydrate, 10-11% crude protein, 7-8% crude fiber, 1-2% crude fat, and 3-4% ash. The content of saponin is known to be 4-10%, and various physiological control functions such as anticancer, diabetes improvement, and anti-aging appear depending on the type, location, and number of glycosides bound to carbon 3 and 6 of saponin. It is known (Ref .: Korean Ginseng History Editorial Committee, Korean Ginseng History, p.132-346, Ho Chi Culture History, 2002). Recently, Helicobacter pylori, a well known causative agent of gastrointestinal diseases, suppresses adhesion to gastrointestinal cells or improves the inflammatory response generated after infection. Multiple interpretations are being made (Lee JH, et al., Planta Med., 70: 615-619, 2004; Park S, et al., Dig. Dis. And Sci., 50: 1218-1227, 2005; Hahm KB et al., Cancer Prev. Res., 10: 102-110, 2005).

On the other hand, fermented foods such as fermented milk, cheese, kimchi and soybean paste have been ingested by humans since 3,000 BC, and are produced as a result of the natural inoculation of indigenous microorganisms in each region. It greatly contributed to this. In addition, as the physiological activity of fermented foods is known, fermented foods are now recognized as health functional anti-aging foods worldwide. In particular, lactic acid bacteria, such as Lactobacillus and Bifidobacterium, are bacteria that ferment sugars to produce lactic acid, which are distributed as dominant bacteria in the intestines of humans in which various microorganisms exist, and promote the growth of beneficial bacteria in the body. It is a well-known health functional food material that has been shown to have various disease prevention effects and physiological control functions, such as improving function, lowering cholesterol absorption in the body, regulating immunity, increasing absorption and utilization of nutrients (Goldin, BR, Br. J. Nutr., 80: 203-207, 1998; Fuller R., J. Applied Bacteriology, 66: 365-378, 1989).

In the past, it has been mainly used as a lactobacillus fermented beverage using milk. However, lactose intolerance and the cholesterol content of milk may affect health (see Shah NP, J. Dairy Sci., 83: 894-907). , 2000; Shah NP, Food Technol., 55: 46-53, 2005). Recently, demand for health foods in various forms, such as capsules, tablets, and lyophilized products, has increased, such as ginseng, soybeans, rice, potatoes, cabbage, aloe, Attempts have been made to ferment or add fermented foods to improve the organoleptic quality as well as to enhance the sensory quality by using various food materials such as plum, Chinese herbal medicine, green tea, vitamin A and C. (Yoon: KY, et. al., Bioresource Technol., 97: 1427-1430, 2006; Lee, IS and Paek, KY, Korean J. Food Sci. Techol., 35: 235-241, 2003; Lee, IS, et al., J. Korean Soc.Food Nutr., 31: 411-416, 2002; Han, MJ and Lee, YK, Kor.J. Food Sci.Techol., 35: 173-17 5, 1993; Hong, OS, et al., Korean J. Food Sci.Technol., 23: 587-592, 1991; Goh, JS, et al., J. Dairy Sci ,. 15: 216-225, 1996 Chun, SH, et al., J. Korean Soc.Food Sci.Nutr., 13: 71-77, 2000; Bang, BH and Park, HH, J. Korean Soc.Food Sci.Nutr., 29: 854 -859, 2000). However, in the case of ginseng did not get noticeable results because the ginseng did not ferment normally. If it is possible to ferment ginseng, it is expected that a useful ingredient is added to the ingredients of ginseng to develop a high value-added product, but there are no results.

Accordingly, the present inventors have made intensive studies to develop a method for fermenting ginseng, and as a result of inoculating at least one or more of 8 kinds of lactic acid bacteria in white ginseng or red ginseng powder, and when incubated, white ginseng or red ginseng powder can be effectively fermented. It was confirmed that the present invention, the present invention was completed.

After all, the main object of the present invention is to provide a method for producing a ginseng fermented beverage by fermenting ginseng powder.

Another object of the present invention to provide a ginseng fermented beverage prepared by the electric method.

Technical problem as described above of the present invention can be achieved through the following technical means.

(1) Lactobacillus plantarum, Lactobacillus casi (L. casei), Lactobacillus rhamnosus, Lactobacillus ashdophylus on white or red ginseng powder Inoculating and incubating one species of lactic acid bacteria selected from the group consisting of L. reuteri, L. fermentum, and L. fermentum and Bifidobacterium long gum. Ginseng fermentation method.

(2) drying the ginseng so that the water content is less than 10-15%; Swelling the dried ginseng; Lactobacillus plantarum MG208, Lactobacillus casei MG311, Lactobacillus rhamnosus KG315, Lactobacillus ashdophyllus MG501C, Lactobacillus lumentium MG505, Lactobacillus fermentum MG590 and Bifidobacterium long gum Ginseng fermentation method comprising the step of culturing by adding a strain selected from the group consisting of MG723

(3) The method of claim 2, wherein the ginseng is steamed at 100 ℃ ~ 120 ℃ steam steaming for more than 4 hours to less than 10 hours

(4) The method for producing a ginseng fermented product according to item 2, wherein the expansion treatment is expanded for about 5 to 15 minutes under pressure of 5 to 10 kg / cm 2 and a temperature of 110 to 120 ° C.

(5) the method according to claim 2, wherein 50 to 100% by weight of purified water is added to the expanded ginseng and 0.01 to 1.0% by weight of alpha-amylase is hydrolyzed for 1 to 5 hours at a temperature of 40 to 50 ° C. Ginseng fermentation method characterized in that it further comprises

(6) Ginseng fermented product prepared by any one of the method selected from paragraphs 1 to 5.

By using the ginseng fermentation method of the present invention, the ginseng powder can be fermented with lactic acid bacteria to produce a new fermented product added with the active ingredient of lactic acid bacteria fermentation to the active ingredient of ginseng, so it is widely used in the development of new functional food using ginseng. Could be utilized.

The method for preparing the ginseng fermented beverage of the present invention is Lactobacillus plantarum, Lactobacillus cassia (L. casei), Lactobacillus rhamnosus, Lactobacillus ashdo on white ginseng or red ginseng powder At least one lactic acid bacterium selected from the group consisting of L. acidophilus, L. reuteri, L. fermentum and B. doum B. longum Inoculating and culturing.

White ginseng or red ginseng may be used as the raw ginseng used in this experiment, and preferably, each of them may be pulverized and used as a powder of 200 mesh or less.

In the present invention, in order to select the microorganisms that can be fermented purely with only ginseng as a medium component, 27 kinds of commercially available lactic acid bacteria were inoculated in MRS liquid medium and then incubated at 37 ° C for activation. Then, white and red ginseng were sterilized by adding 1% to 10% (w / v) in distilled water by weight, respectively, and then inoculated by 1% to 5% (w / v) of each activated lactic acid bacterium. Incubation for 72 hours was used for the experiment.

As a result of screening for strains producing fermented products, a total of eight strains of lactic acid bacteria (L. plantarum MG208, L. casei MG311, L. rhamnosus MG315, L. acidophilus MG501, L. acidophilus MG501C, L. reuteri MG505, L. fermentum MG590, Bi. longum MG723) was actively grown using ginseng powder as a medium, it was confirmed that the pH and acidity can produce a ginseng culture, showing a level similar to the conventional lactic acid bacteria.

By using the method of manufacturing ginseng fermentation product of the present invention, the ginseng powder can be fermented with lactic acid bacteria to prepare new fermented products added with the active ingredient of lactic acid bacteria fermentation to the active ingredient of ginseng, which is widely used in the development of new functional foods using ginseng. Could be utilized.

In the present invention, except adding 1% to 5% by weight of pure white ginseng or red ginseng powder, respectively, it is not necessary to contain other media components, and thus the result obtained after fermentation is pure ginseng fermented product. In addition, the ginseng fermentation product according to the present invention has the feature that the ginsenoside form is converted before and after fermentation.

Preferably, the raw ginseng used in the present invention may include a process of swelling the dried ginseng with a certain moisture content after increasing the raw ginseng for the purpose of further improving the fermentation efficiency.

The ginseng process of ginseng can be carried out by steaming at 100 ℃ ~ 120 ℃ with steam of more than 4 hours and within 10 hours, and the water content after steaming is adjusted to 10 ~ 15% for effective swelling in the subsequent expansion process. Do it. When it exceeds the said temperature range and time, it is difficult to expect the yield improvement of a survey | investment ponin content, and there exists a possibility that functional properties, such as odor and odor, may fall.

The dried ginseng is expanded for 5 to 15 minutes under pressure of 5 to 10 kg / cm 2 and a temperature of 110 to 120 ° C., and the content of irradiated ginseng may be increased in the final fermented ginseng culture solution by the expansion process. If the pressure and temperature range as described above are exceeded, it is difficult to expect the effect of increasing the irradiated pononine by the swelling treatment, which may adversely affect the functionality, which is not preferable.

Through the ginseng process and puffing process of the raw ginseng, it is optimized for fermentation at a later stage, so that the fermented tea with high content of irradiated ginseng can be obtained by adding lactic acid bacteria.

In addition, in the present invention, 50 to 100% by weight of purified water is added to the ginseng before or after cutting the expanded ginseng, and 0.01 to 1.0% by weight of alpha-amylase is added for 1 to 5 hours at a temperature of 40 to 50 ° C. It may further comprise the step of hydrolysis. This process not only increases the yield of saponins but also provides the effect that the starch or other useful substances contained in the ginseng are hydrolyzed and eluted.

The fermented ginseng culture solution obtained according to the present invention may still be commercialized, and various additives for enhancing flavor may be generally used. For example, various sugars, emulsifiers, vitamins, acidulants, sweeteners, juices and the like can be included. Glucose, fructose, sucrose, beeswax and the like may be used, and examples of the emulsifier include fatty acid esters, glycerin fatty acid esters, lecithin and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example 1 Culture of Lactic Acid Bacteria Using Medium Containing Ginseng Powder

First, a number of lactic acid strains (Lactobacillus brevis, Lactobacillus L. reuteri, Lactobacillus plantarum, Lactobacillus casse (L. casei), Lactobacillus L. rhamnosus, L. acidophilus, L. bulgaricus, L. sporogenes, L. gasseri , L. gohnsonii, L. fermentum, L. salivarius, L. salivarius, Enterococcus, E. faecium, Streptococcus pecalis, Streptococcus thermophilus, Leu. Citreum, Lec. Lactis, B. dopi B. longum, B. dop. Lactic acid bacteria for foods containing Ruth (B. thermophilus) (Mediogen, Korea) Culture to smear the respective lactic acid bacteria contained in the lactic acid bacteria for cultivation solid medium (MRS Agar media, Difco Inc., USA), which was subcultured every 3 weeks.

Meanwhile, four-year-old white ginseng and six-year-old red ginseng were cut and finely pulverized to obtain a powder having a particle size of 200 mesh or less. Subsequently, the white and red ginseng powders obtained above were suspended in distilled water at concentrations of 1% (w / v) and 5% (w / v), respectively, to obtain respective media. 1 × 10 ⁶ CFU / ml was inoculated and incubated for 24 and 48 hours.

Experimental Example 1 Measurement of Viable Cell Count of Lactic Acid Bacteria Cultured in a Medium Containing Ginseng Powder

1 ml of each culture cultured in Example 1 was diluted with 9 ml of sterilized physiological saline, and counted with a cell counter to measure the viable cell count of each lactic acid bacterium in 1 ml of culture. Strains of ⁸ CFU / ml or more were selected (see Table 1).

<Table 1> Number of live bacteria of lactic acid strains according to incubation time and the content of white ginseng or red ginseng powder in the medium (unit: 1 × 10 ⁸ CFU / ml)

As shown in Table 1, 8 kinds of lactic acid bacteria were selected as strains having a viable cell number of about 1.0 × 10 ⁸ CFU / ml or more. The selected lactic acid bacteria were cultured in ginseng medium at 1.0 × 10 ⁶ CFU / ml at the first inoculation, and the viable cell count increased from 0.01 × 10 ⁸ CFU / ml to 13.9 × 10 ⁸ CFU / ml at a minimum. It can be seen that it is promoted from a minimum of 100 times to a maximum of 1,400 times.

<Experiment 2> pH measurement of the culture cultured lactic acid bacteria in a medium containing ginseng powder

The pH of each culture incubated in Example 1 was measured using a pH meter (see Table 2).

<Table 2> pH of lactic acid bacteria cultures according to the incubation time and the content of white ginseng or red ginseng powder in the medium

As shown in Table 2, when the lactic acid bacteria were cultured using a medium containing white ginseng or red ginseng powder, the pH of the culture was 3.42 to 4.83. Currently, it is slightly lower than the general pH of commercially available yogurt products, 4.5 to 5.0, but was similar to the pH of yogurt in the United States, 3.80 to 4.35, and the pH of Canadian yogurt, 3.27 to 4.53. It was judged to be similar to.

Experimental Example 3 Measurement of Acidity of Culture Cultured Lactic Acid Bacteria in a Medium Containing Ginseng Powder

The acidity of each culture cultured in Example 1 was measured according to the food method. That is, 0.5 ml of 1% (v / v) phenolphthalein alcohol was added to each culture cultured in Example 1, 0.1N NaOH at a point where pale redness was maintained by titration with 0.1 N NaOH solution for 30 seconds. After the consumption of the solution was measured, the acidity was calculated according to the reference table (see Table 3).

<Table 3> Acidity of Lactic Acid Bacteria Culture According to Incubation Time and Content of White Ginseng or Red Ginseng Powder in Medium

As shown in Table 3, when the lactic acid bacteria were cultured using a medium containing white ginseng powder, the acidity of the culture was 0.05 to 0.79, and when the lactic acid bacteria were cultured using a medium containing red ginseng powder, The acidity ranged from 0.12 to 0.86, which was determined to be similar to that of conventional yogurt.

Experimental Example 4 Measurement of Irradiated Phononin Content in Cultured L. plantarum (MG208) in a Medium Containing Red Ginseng Powder

The content of irradiated saponin in L. plantarum (MG208) cultured medium containing red ginseng powder showed the most effective fermentation activity. 50 ml of water-saturated butanol was added to 5 g of the sample, and the mixture was refluxed at 80 ° C. for 1 hour, cooled, and filtered. 20 ml of distilled water was added to 150 ml of the extract obtained by repeating this three times, and the mixture was mixed for 10 minutes and left at room temperature for 24 hours to obtain a butanol layer and completely concentrated. 50 ml of ether was added to the concentrate and refluxed at 36 ° C. for 30 minutes to remove fat, followed by drying in an oven at 109 ° C. for 20 hours, and weighing the irradiated saponin. The irradiated saponin content of red ginseng before and after fermentation is shown in Table 4.

<Table 4> Changes of Irradiated Phononin Contents in Red Ginseng Before and After Fermentation (%)

Before fermentation After fermentation Irradiated Phonine Content 6.77 10.51

Experimental Example 5 Determination of Compound K Content, a Ginsenoside Metabolite in Irradiated Cultures of Lactic Acid Bacteria in a Medium Containing Ginseng Powder

Compound K is known as a representative metabolite of ginsenosides, and ginsenosides absorbed by the body are rapidly converted into compound K in vivo by the intestinal microorganisms.

Compound K content in irradiated saponin of cultured L. plantarum (MG208) in a medium containing red ginseng powder showing the most effective fermentation activity was quantified using HPLC. The sample solution was prepared by dissolving the dried irradiated pohnponin extract in methanol at 10 mg / ml and filtering it with a 0.45 um syringe filter (Millipore), which was used as a sample for analysis.

HPLC was performed by Jasco Co. Analytical liquid chromatography of (Japan) was used. The column used Bondpack C18 (125Å, 10 um, 300 × 3.9 mm) and the mobile phase was eluted at 1.0 mL / min with a gradient of water and acetonitrile (20% after 63 minutes at 80% initial water). . The temperature of the column was maintained at 25 ° C. and the detection of the sample was measured at 203 nm.

As a result of the analysis, compound K was eluted at 57.2 minutes, and the results of quantifying c compound K content before and after fermentation are shown in FIGS. 1 and 5.

<Table 5> Compound K content in red ginseng irradiated with saponin before and after fermentation (%)

Before fermentation After fermentation Compound K Content 1.93 6.20

<Example 2>

Four-year-old white ginseng was steamed at 120 ° C. for 5 hours, and dried at room temperature until the moisture became 15%. The ginseng dried as described above was expanded for 10 minutes under a pressure of 10 kg / cm 2 and a temperature of 120 ° C. using an expander.

Puffed white ginseng was cut and finely ground to obtain a powder having a particle size of 200 mesh or less. Subsequently, the white ginseng powder obtained above was suspended in distilled water at concentrations of 1% (w / v) and 5% (w / v), respectively, to obtain respective media, and each lactic acid bacterium electrocultured to the obtained media was 1 ×. 10 ⁶ CFU / ml was inoculated and incubated for 24 and 48 hours.

<Example 3>

The culture was carried out in the same manner as in Example 2, except that six years old red ginseng was used.

<Example 4>

100% by weight of purified water was added to the white ginseng treated in Example 2, followed by 0.05% by weight of commercial alpha-amylase, and the hydrolysis was carried out at 50 ° C. for 3 hours. A powder having a particle size of was obtained. Subsequently, the white ginseng powder obtained above was suspended in distilled water at concentrations of 1% (w / v) and 5% (w / v), respectively, to obtain respective media, and each lactic acid bacterium electrocultured to the obtained media was 1 ×. 10 ⁶ CFU / ml was inoculated and incubated for 24 and 48 hours.

Example 5

The culture was carried out in the same manner as in Example 4 except that 6 years old red ginseng was used.

Experimental Example 6

According to the same method as in Experimental Examples 4 and 5 with respect to each of the cultures obtained in Examples 2 to 5, the results of irradiating the irradiated with the sapononin and the compound K content are shown in Tables 6 and 7.

<Table 6> Changes of Irradiated Phononin Contents in Raw Ginseng and Red Ginseng after Fermentation (%)

Irradiated Phonine Content Raw materials After fermentation Example 2 6.58 12.87 Example 3 6.80 13.10 Example 4 6.59 13.51 Example 5 6.78 14.03

Table 7 Compound K content in raw ginseng and irradiated red ginseng irradiated after fermentation (%)

Compound K Content Raw materials After fermentation Example 8 1.92 8.10 Example 10 1.90 8.12

1 is a graph showing the results of experiments comparing changes in c compound K content before and after fermentation.

Claims (6)

Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus ashdophyllus, Lactobacillus Ginseng fermentation comprising the step of inoculating and incubating one species of lactic acid bacteria selected from the group consisting of L. reuteri, L. fermentum and B. domentum long gum (B. longum) Manufacturing method. Drying ginseng to increase moisture content to 10 to 15% or less; Swelling the dried ginseng; Lactobacillus plantarum MG208, Lactobacillus casei MG311, Lactobacillus rhamnosus KG315, Lactobacillus ashdophyllus MG501C, Lactobacillus lumentium MG505, Lactobacillus fermentum MG590 and Bifidobacterium long gum Ginseng fermentation method comprising the step of culturing by adding a strain selected from the group consisting of MG723 The method of claim 2, wherein the ginseng is steamed at 100 ℃ ~ 120 ℃ method for producing a ginseng fermentation product comprising the step of steaming within 4 hours or more within 10 hours The method for producing ginseng fermented product according to claim 2, wherein the expansion treatment is expanded for about 5 to 15 minutes under a pressure of 5 to 10 kg / cm 2 and a temperature of 110 to 120 ° C. The method of claim 2, further comprising the step of adding 50 to 100% by weight of purified water to the expanded ginseng and 0.01 to 1.0% by weight of alpha-amylase to hydrolyze for 1 to 5 hours at a temperature of 40 to 50 ℃. Method of producing ginseng fermentation A ginseng fermented product prepared by any one of methods selected from claims 1 to 5.

Images