KR20100091356A - Production of dried ginseng with increased antioxidant activity using far-infrared - Google Patents

Abstract

PURPOSE: A producing method of ginseng with the improved antioxidant activity, using far-infrared rays is provided to secure the scent and taste of ginseng, and to improve the balanced flavor by processing the ginseng with the far-infrared rays. CONSTITUTION: A producing method of ginseng with the improved antioxidant activity comprises the following steps: washing raw ginseng before removing the moisture, removing lateral roots, and cutting main root into 4 pieces; and radiating the far-infrared rays for an hour at 80~120 deg C. The far-infrared rays have 2~14 micrometers of wave length. The antioxidant activity refers the improvement of total polyphenol contents.

Description

Production Method of Ginseng with Increased Antioxidant Activity Using Far Infrared Irradiation {Production of Dried Ginseng with Increased Antioxidant Activity Using Far-infrared}

The present invention is a method of drying ginseng, ginseng by washing the ginseng to remove water, remove the roots and cut the main roots in 4 parts, and then to remove the ginseng with increased antioxidant activity, characterized in that by irradiating far infrared rays It relates to a manufacturing method.

Panax ginseng CA Meyer is a perennial herb belonging to the genus Araliaceae Panax , and its roots are used for medicinal purposes in oriental medicine (Ha et al. , 2005) . It has a long medicinal history of at least 2,000 years and has been used as the most noble medicine among herbal medicines. As traditional medicine, ginseng has been proved various effects by many scientific research results, the value of ginseng for health promotion is recognized in the West as well as in the East, and is now widely used as a medical or health food in various countries around the world.

The ginsengs are largely divided into Korean ginseng ( P. ginseng ), American ginseng ( P. quinquefolius ), Chinese ginseng ( P. notoginseng ), and Japanese bamboo ginseng ( P. japonicus ). . Among the ginseng plants, the largest variety of saponin components have been separated from Korean ginseng ( P. ginseng ) species, and Korean ginseng is different in the composition pattern of saponin components from other ginseng plants. For example, American ginseng has a significant amount of Panaxadiol-based saponins, while Panaxatriol-based saponins are low, whereas Korean ginseng has an equal proportion of these saponins. In addition, Rh ₂ , an anticancer active ingredient including potent cancer cell proliferation inhibitory activity, and Rf, which exhibits particularly strong pain inhibitory activity, are not known to exist in US ginseng (Cheung et al. , 1994).

Ginseng is classified into ginseng, white ginseng, red ginseng, and taeguk ginseng according to processing methods. Ginseng is a cultivated ginseng that contains 70 to 80% of moisture, and is called raw ginseng. It is peeled as raw material or dried as it is by sunlight, hot air or other methods. It is divided into direct ginseng, semi-gotten ginseng and grain ginseng according to the dried form, and red ginseng is steamed, dried and processed after three ginseng without peeling ginseng. It means that the water content is processed to 14% or less through the process, and the chemical action occurs during steaming and drying the ginseng to increase the content of specific saponin and active ingredient compared to general ginseng (Kim et al. , 2005; Yang et al. , 2006; Choi et al. , 2008). In addition, Taegeuksam is dried by immersing fresh ginseng in hot water for a certain period of time and dehydrating the epidermis and part of the fuselage. The color of the epidermis is pale yellow, yellow brown, and is the intermediate product of red ginseng and white ginseng.

Ginseng saponins (Ginsenosides), polyacetylenes, acidic polysaccharides, and phenolic substances are known as major bioactive substances of ginseng (Namba, 1980). Among them, the chemical structure of ginseng saponins is clearly identified. The main effects of ginseng are its effects on the central nervous system (Tagaki, 1972), antihypertensive effects on the brain (Zhang et al. , 1990), anticarcinogenic and anticancer activities (Kumar, 1993), and immunomodulatory functions (Brekhman, 1969). ), Antidiabetic activity (Kimura et al. , 1985), anti-diabetic liver effect (Yamamoto et al ., 1988), blood pressure regulating action (Takagi et al. , 1974), antioxidant activity and anti-aging effect (Fushitani et al. , 1995).

Far infrared rays have a wavelength of about 3 ~ 1,000 ㎛, is used for heating and non-heating method, it is applied to the ripening of food, flavor improvement. Far-infrared rays are biologically active and have the property of transferring heat evenly to the center of the material (Inoue et al. , 1989), which can lead to energy savings by shortening the heating time. In addition, it is possible to optimize the loss of nutrients or bioactive substances by pyrolysis. Natural antioxidants have polymers such as polyphenols, tocopherol, and flavonoids, which have been reported to have far-infrared release from them by low-infrared treatment (Niwa et al. , 1986) . There is a reported increase (Lee et al ., 2003).

In order to change the active ingredient of ginseng, the technology remains in the manufacturing process according to steaming, heat treatment, treatment temperature and time, and the research using far-infrared rays is attracting attention as the efficiency decreases with increasing treatment time. To date, there is no prior art that increases the drying efficiency and changes the functionality of ginseng using far infrared rays.

The present invention is to solve the above-mentioned conventional problems, by using a far-infrared ray to increase the drying efficiency and functionally enhanced dry ginseng by itself, or extracted with a solvent to be used as a pharmaceutical raw material and functional food with various functionalities It was intended to be applied to new functional food raw materials such as teas for the purpose of specific effects.

The present invention for achieving the above object is to increase the drying efficiency of ginseng based on the optimized far-infrared drying treatment conditions and to analyze the antioxidant function of the far-infrared treated ginseng, to determine the optimal method for producing dried ginseng, extract using water and alcohol It is characterized by providing a functional food such as tea.

The present invention is a method of drying ginseng, ginseng by washing the ginseng to remove water, remove the roots and cut the main roots in 4 parts, and then to remove the ginseng with increased antioxidant activity, characterized in that by irradiating far infrared rays It relates to a manufacturing method.

The far-infrared ray relates to a method for producing ginseng with increased antioxidant activity, characterized in that it emits a wavelength in the range of 3 to 1,000 μm, preferably 2 to 14 μm.

The far-infrared ray is irradiated to ginseng for 1 hour at a temperature of 80 to 120 ℃, preferably 100 ℃ relates to a method for producing ginseng with increased antioxidant activity.

The antioxidant activity includes a method for producing ginseng with increased antioxidant activity, characterized in that the total polyphenol content is increased, or DPPH free radical scavenging activity is increased.

The present invention includes a ginseng tea powder made by grinding the dried ginseng prepared by the above method and a food containing the same.

By drying the ginseng based on the present invention using far-infrared rays, it proposes a new method with optimal drying efficiency, provides a new type of health-oriented functional raw material which improves functionality such as antioxidant activity, Due to the far-infrared processing, it provides functional dry ginseng with abundant aroma and taste, but also a harmonious flavor, to improve the productivity of farmers and increase the added value.

The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.

Far Infrared Treatment

Preferably, the ginseng used is purchased 6 years old ginseng produced in Gangwon region sold by Gangwon ginseng agricultural cooperatives in Hongcheon-gun, Gangwon-do in 2007, and dried in a far-infrared dryer (wavelength of 2 ~ 14 ㎛).

The fresh ginseng was washed to remove water, and then the roots were removed and the main roots were divided into 4 parts and dried at 80, 100 and 120 ° C for 1 hour using a far-infrared dryer (Korea Energy Technology, Seoul, Korea). Ginseng dried at room temperature was used. After grinding the samples for each dry condition, 200 g of 80% Methanol was added to 2 g of ginseng powder, and the extract was repeatedly extracted at 80 ° C. for 2 hours by reflux cooling. Each extract was filtered under reduced pressure on a filter paper (Whatman No. 2), concentrated under reduced pressure at 40 ° C. with a rotary vacuum evaporator (Eyela N-100, Tokyo, Japan), and lyophilized to use as a sample.

-Total Polyphenol Content Determination

The total polyphenol content was measured by slightly modifying the Folin-Denis method using a phenomenon in which phenolic substances reacted with phosphomolybdate to show blue color. That is, 0.2 ml of the extract was added to a test tube, 1.8 ml of distilled water was added to make 2 ml. Then, 0.2 ml of 1 M Folin-ciocalteau phenol reagent was added thereto, mixed well, and left at room temperature for 3 minutes. After 3 minutes, 0.4 ml of a 10% Na ₂ CO ₃ saturated solution was added, mixed, 1.4 ml of distilled water was added to make 4 ml, and the supernatant was measured at 725 nm for 1 hour at room temperature. The total polyphenolic compound was calculated from the standard curve prepared using tannic acid (Hagerman et al. , 2000).

Table 1. Total polyphenol contents of dried ginsengs.

Treatments Total Polyphenol content
(Mg / g dw) FIR ¹⁾ ambient ℃ 7.89 ± 0.03 80 ℃ 12.73 ± 0.65 100 ℃ 27.01 ± 0.97 120 DEG C 45.20 ± 2.30

¹⁾ FIR: Far-infrared irradiation dry

A substance in which one of the hydrogens in the benzene ring (C ₆ H ₆ ) is substituted with a hydroxyl group (OH) is called phenol. A substance having two or more hydroxyl groups is called polyphenol, or polyhydric phenol. Polyphenols have an antioxidant function, which is an action to prevent oxidation. Since this antioxidant function acts as an antioxidant in a living body, it is expected to contribute to maintaining health and preventing disease, and thus polyphenols have recently attracted attention.

The dry ginseng from far-infrared dried ginseng showed a polyphenol content of 7.89 mg / g, and the polyphenol content increased with increasing far-infrared drying temperature at 12, 73, 27.01 and 45.20 mg / g at 80, 100 and 120 ° C, respectively. Increased. The polyphenol content increases as the heat treatment temperature increases due to the change in the polyphenol content according to the far-infrared ray treatment conditions.The increase in the polyphenol is converted into the free form due to the heat treatment at high temperature and high pressure. It seems that the phenolic compounds were converted to low molecular weight phenolic compounds, or that other phenolic compounds were newly produced resulting in an increase in the total polyphenol content.

-Determination of Diphenylpicrylhydrazyl (DPPH) free radical scavenging activity

Antioxidant activity by DPPH was measured by adding 1 ml of ginseng extract, 4 ml of 0.15 mM DPPH methanol solution, voltexing, uniformly mixing, and standing at room temperature for 30 minutes, and then absorbance at 517 nm. DPPH free radical scavenging activity (%) was expressed as a percentage difference in absorbance between sample addition and no addition (Braca, 2001).

DPPH free radical scavenging activity (%) = [(1-A / B) × 100%]

A: absorbance of the sample, B: absorbance of the control

Table 2. Total polyphenol contents of dried ginsengs.

Treatments DPPH free radical scavenging activity
(%, 2 mg / ml) FIR ¹⁾ ambient ℃ 3.20 ± 0.24 80 ℃ 12.98 ± 0.14 100 ℃ 35.29 ± 0.48 120 DEG C 78.47 ± 0.53

¹⁾ FIR: Far-infrared irradiation dry

Difference in DPPH Free Radical Scavenging Activity by Drying Conditions

Natural antioxidants and enzymes are not only high value added as useful substances, but also play an important role in understanding defense mechanisms against environmental stress. In general, there are many methods for measuring the antioxidant activity of a specific substance. Among them, the DPPH free radical scavenging activity is a relatively simple and large-scale method. This material is a relatively stable compound with radicals and develops purple in methanol. However, when it encounters a substance with antioxidant activity, it can easily measure the antioxidant activity by using the fact that the antioxidant is discolored by eliminating DPPH free radicals, and this method has the advantage of being highly related to the actual antioxidant activity. Free radicals produced in the human body, especially during the oxidation of lipids, inhibit cell activity, including promoting the aging of cells and lowering the defense mechanisms of living cells, thereby fundamentally inhibiting the production of these free radicals or free radicals already produced. It is necessary to protect living cells through stabilization of these cells. The electron donating action inhibits the oxidation of cellular components even by donating electrons to these bioactive free radicals.

DPPH free radical scavenging activity of far-infrared dried ginseng showed 3.2% scavenging activity in the shaded control group, 12.98% in 80 ° C far infrared drying, 35.29% in 100 ° C drying and 78.47% in 120 ° C drying. In addition, as the far-infrared drying temperature increased, high scavenging activity was observed. The scavenging activity of 120 ℃ of far-infrared ray, which showed the highest scavenging activity, showed about 25 times higher DPPH free radical scavenging activity than the shade. The free radical scavenging activity of ginseng extracts by drying conditions is closely related to phenolic compounds, and it can be seen that antioxidant properties can be improved by increasing phenolic compound extraction by far-infrared treatment. The phenolic compound is a representative compound that shows antioxidative effect. The antioxidative effect is thought to be increased by the increase of phenolic compound due to heat treatment. It is feed.

Hereinafter, the contents of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to more easily understand the contents of the present invention, the scope of the present invention is not limited by these examples.

≪ Example 1 >

The fresh ginseng was washed to remove water, and then the roots were removed and the main roots were divided into 4 parts and dried at 80 ° C. for 1 hour using a far-infrared dryer (Korea Energy Technology, Seoul, Korea).

<Example 2>

The fresh ginseng was washed to remove water, and then the roots were removed. The main roots were divided into 4 parts and dried at 100 ° C for 1 hour using a far-infrared dryer (Korea Energy Technology, Seoul, Korea).

<Example 3>

The fresh ginseng was washed to remove water, and then the roots were removed and the main roots were divided into 4 parts and dried at 120 ° C for 1 hour using a far-infrared dryer (Korea Energy Technology, Seoul, Korea).

Comparative Example

The fresh ginseng was washed to remove water, and then the roots were removed and the main roots were divided into 4 parts and dried for 1 hour in an 80˚C hot air dryer.

Sensory test

The dry samples prepared by the above examples and comparative examples were ground and then added to the water at a concentration of about 2% (w / v). Was carried out. The sensory test items were conducted on fragrance, taste, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.

5: very good ~ 1: very bad

Table 3. Sensory Test Results of Ginseng Tea

incense flavor color Overall
Likelihood Comparative example 3.5 3.6 3.6 3.5 Example 1 4.0 4.2 4.0 4.1 Example 2 4.1 4.4 4.1 4.2 Example 3 3.9 4.1 4.0 4.0

Far-infrared dried ginseng tea prepared by the example of the present invention showed a higher sensory score in aroma, taste, and color than the comparative example, and in Example 2, the highest score was obtained. In the case of Example 3, there was a response that the flavor and taste were somewhat strong, and in the description analysis, Example 2 of the present invention answered that the taste and aroma unique to ginseng were more abundant and harmonious.

Claims (8)

In the method of drying ginseng, Method of producing ginseng with increased antioxidant activity, characterized by washing the fresh ginseng to remove water, remove the roots and cut the main roots into 4 portions, and then dried by irradiating far infrared rays. The method of claim 1, The far infrared ray is a method for producing ginseng with increased antioxidant activity, characterized in that to emit a wavelength in the range of 2 to 14 ㎛. The method of claim 1, Method for producing ginseng with increased antioxidant activity by irradiating the far-infrared ginseng for 1 hour at a temperature of 80 to 120 ℃. The method of claim 3, Method of producing ginseng with increased antioxidant activity by irradiating the far-infrared ginseng at a temperature of 100 ℃ for 1 hour. The method of claim 1, The antioxidant activity is a method for producing ginseng with increased antioxidant activity, characterized in that the total polyphenol content is increased. The method of claim 1, The antioxidant activity is a method for producing ginseng with increased antioxidant activity, characterized in that the DPPH free radical scavenging activity is increased. The ginseng tea powder made by grinding the dried ginseng prepared by the method of claim 1 to 6 into powder. Food containing the ginseng tea powder of claim 7.