KR20110018976A - An extract with red ginseng and herbs - Google Patents

Abstract

PURPOSE: A red ginseng extract containing a red ginseng and plant concentrate is provided to offer the effect of plant materials to the red ginseng extract by mixing the red ginseng and the plant concentrates with the optimal ratio. CONSTITUTION: A producing method of a red ginseng extract comprises the following steps: extracting white ginseng with alcohol at 85deg c for 24hours, and filtering before condensing at 57~63deg c to obtain a red ginseng concentrate; extracting angelica gigas nakai, acanthopanax, astragalus membranaceus, and other herbs with water, and condensing at 57~63deg C for obtaining a plant concentrate; mixing the red ginseng concentrate, the plant concentrate, starch syrup, and herb flavors; and sterilizing the mixture, and pouring into a glass bottle.

Description

Red ginseng extract with red ginseng and plant extracts {An Extract with Red Ginseng and Herbs}

The present invention relates to a hongsamjeong prepared containing extracts and concentrates, such as Red Ginseng extract, Angelica, Acanthopanax, Astragalus, Cnidium, baekchul, cinnamon, dermis, Puerariae Radix, health, jujube, malt, sukjihwang, poet, Crataegus, hongsamjeong as an active ingredient will be.

The importance of diet is emphasized by improving living standards and eating patterns of fast living, and low-calorie foods and functionalities as adult diseases such as obesity caused by lack of exercise and stress accumulation due to increasing weight of mental activity are emerging as social problems. There is a growing interest in health food. As interest in health has increased, consumption of non-polluting crops has increased, and the importance of medicinal plants is highly appreciated and the demand is soaring, so stable supply of high quality medicinal plants is absolutely necessary. The development of medicinal resources for oriental medicine, the identification of active ingredients and the upbringing of new varieties are urgently needed.

Medicinal botanical science is a study of general knowledge on medicinal plants, a method for classifying them, and an overview of their usefulness. Since most of the organisms used for medicinal plants were plants, it is a study that should be studied as a basic unit in oriental medicine. Medicinal plants, which are an important part of drug treatment, have been used as a major resource for the discovery of modern medicines.

Ginseng ( Panax ginseng CA Meyer) is using a herbaceous perennial belonging to Araliaceae Acanthopanax (Araliaceae) ginseng (Panax) as medicated its roots in one shot (Ha et al . , 2005), has a long medicinal history of at least 2,000 years in East Asia, including Korea and China, and has been used as the most medicinal herb 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 types of ginseng are classified into ginseng, white ginseng, red ginseng, and taeguk ginseng. Ginseng is a cultivated ginseng that contains 70 to 80% of moisture, and is called raw ginseng. Peeled as raw material or dried as it is by sunlight, hot air, or other methods, depending on the dried form, it is divided into direct ginseng, semi-ginseng, and grain ginseng, and red ginseng is steamed, dried, and processed after three ginsengs without peeling ginseng. It refers to the processed water so that the water content is less than 14% through, etc., the chemical action occurs in the process of steaming and drying the ginseng, the content of the specific saponin and the active ingredient increases compared to the general ginseng.

The major bioactive substances of ginseng are ginsenosides, polyacetylenes, acidic polysaccharides, such as phenolic compounds are known and, acting on the central nervous system is the primary efficacy (Tagaki, 1972), brain hyperactivity potency (Zhang et al . , 1990), anticarcinogenic and anticancer activity (Kumar, 1993), immunomodulatory activity (Brekhman, 1969), antidiabetic activity (Kimura et al. , 1985), anti-diabetic effect (Yamamoto et. al ., 1988), blood pressure regulating action (Takagi et. al . , 1974), antioxidant activity and anti-aging effect (Fushitani et al . , 1995).

Rb1: Involved in embryonic development, affects the reproductive system through bone marrow cell DNA (RNA-lipid synthesis, facilitation) and promotes sex hormone production

Rc: promotes analgesic, protein and lipid synthesis

Rb2: antidiabetic, immunomodulatory, cholesterol metabolism

Rb3: bioactive

Rd: corticosteroid secretion promoting effect

Rg3: inhibits cancer cell metastasis, inhibits platelet aggregation, inhibits anticancer drug resistance

Rh2: inhibit cancer cell proliferation, suppress tumor growth, cutaneous immune effect

Various types of beverages and teas have been developed and used using the effects of ginseng, but there are no functional foods using complex ginseng and plant extracts and concentrates that can supplement other effects from plant materials or bring synergistic effects. to be.

The present invention is to solve the above-mentioned conventional problems, to provide an alternative health diet for maintaining the health of the elderly population and the occurrence of geriatric disease caused by the imbalance of diet and drinking, smoking and stress, fatigue recovery, immune augmentation, New forms of health-oriented supplements can be provided to improve blood circulation, prevent adult disease, and prevent aging.

In order to achieve the above object, the present invention prepared a ginseng extract by repeating three times at 85 ℃ with 50% alcohol (water: alcohol = 1: 1) corresponding to 5 times the ginseng extractor in ginseng extract After the first step of filtering and transferring to a concentrator under reduced pressure 650-700mmHg, temperature 57-63 ℃ conditions to produce a red ginseng concentrate,

Angelica 10 parts by weight, Ogapi 10 parts by weight, Astragalus 7 parts by weight, Cheongung 7 parts by weight, Baekchul 7 parts by weight, Cinnamon 7 parts by weight, Dermis 7 parts by weight, Brown root 7 parts by weight, Health 7 parts by weight, Jujube 7 parts by weight, 7 parts by weight of malt, 6 parts by weight of sucrose and 6 parts by weight of poet, 5 parts by weight of hawthorn were added to the extractor and extracted with 5 times of water at extraction temperature of 85 ° C for 24 hours, using a condenser to reduce the pressure to 650-700mmHg, temperature of 57-63 ° C. A second step of preparing a plant extract concentrate having a solid content of 60% by concentration in

A third step of mixing in a blender 10% by weight of red ginseng concentrate of the first step, 55% by weight of the plant extract concentrate of the second step, starch syrup 34.7%, herb flavor 0.3% by weight,

It relates to a method for producing red ginseng and plant extract containing red ginseng, characterized in that the step of heat-sterilizing the mixture of the third step for 30 minutes at 85 ℃ and packaging in a glass bottle.

The present invention is also the plant component of the second step to prepare a plant extract concentrate 5 parts by weight of Angelica, 5 parts by weight of Ogapi, 3 parts by weight jujube, 3 parts by weight of cheongung, 3 parts by weight of succulent sulfur, 3 parts by weight of Astragalus, 3 parts by weight peony , 3 parts by weight of ganoderma lucidum, 3 parts by weight, white extract 3 parts by weight, 2.5 parts by weight, acid powder 2 parts by weight, licorice 2 parts by weight, malt 2 parts by weight, Baekbongryeong 2 parts by weight, dermis 2 parts by weight, cinnamon 1 part , Red ginseng and plant extract containing red ginseng tablets characterized in that consisting of 1 part by weight of jinjin.

The present invention includes red ginseng tablets prepared by the above method.

Red ginseng extract and red ginseng extract containing plant extract concentrate according to the present invention are optimized and selected for the beneficial vegetable material and are manufactured in an optimal blending ratio and process, so that red ginseng and the unique useful components of each plant are efficiently eluted during the extraction and concentration process. It can absorb the efficacy and function of selected medicinal herbs including red ginseng as it is, and it is formulated to harmoniously combine the unfavorable aromas and tastes of plants. Functional ingredients such as enhanced blood flow through suppression of platelet aggregation can inhibit adult diseases and aging, and new types of functional health supplements can be expected.

Hereinafter, the manufacturing method of the functional health supplement food of the present invention in detail.

Ginseng extract from the extractor to 50% alcohol (water: alcohol = 1: 1) three times at 85 ℃ three times for 24 hours to prepare a ginseng extract, filtered and transferred to a concentrator under reduced pressure 650 A first step of preparing red ginseng concentrate by concentrating at -700mmHg and a temperature of 57-63 ° C;

Angelica 10 parts by weight, Ogapi 10 parts by weight, Astragalus 7 parts by weight, Cheongung 7 parts by weight, Baekchul 7 parts by weight, Cinnamon 7 parts by weight, Dermis 7 parts by weight, Brown root 7 parts by weight, Health 7 parts by weight, Jujube 7 parts by weight, 7 parts by weight of malt, 6 parts by weight of sucrose and 6 parts by weight of poet, 5 parts by weight of hawthorn were added to the extractor and extracted with 5 times of water at extraction temperature of 85 ° C for 24 hours, using a condenser to reduce the pressure to 650-700mmHg, temperature of 57-63 ° C. A second step of preparing a plant extract concentrate having a solid content of 60% by concentration in

A third step of mixing in a blender 10% by weight of red ginseng concentrate of the first step, 55% by weight of the plant extract concentrate of the second step, starch syrup 34.7%, herb flavor 0.3% by weight,

The mixture of the third step is heat sterilized for 30 minutes at 85 ° C and made of red ginseng extract containing plant extracts characterized in that it comprises a step of packaging in a glass bottle.

The present invention is also the plant component of the second step to prepare a plant extract concentrate 5 parts by weight of Angelica, 5 parts by weight of Ogapi, 3 parts by weight jujube, 3 parts by weight of cheongung, 3 parts by weight of succulent sulfur, 3 parts by weight of Astragalus, 3 parts by weight peony , 3 parts by weight of ganoderma lucidum, 3 parts by weight, white extract 3 parts by weight, 2.5 parts by weight, acid powder 2 parts by weight, licorice 2 parts by weight, malt 2 parts by weight, Baekbongryeong 2 parts by weight, dermis 2 parts by weight, cinnamon 1 part , Red ginseng and plant extract containing red ginseng tablets characterized in that consisting of 1 part by weight of jinjin.

(1) Red ginseng concentrate production

① Purchasing and screening raw materials: Use red ginseng made with ginseng roots suitable for the Ginseng Industry Act.

② Extraction: Put the raw ginseng into the extractor and extract it for 24 hours at the extraction temperature of 85 ℃ with a solvent (50% or more) mixed with 5 times the amount of water and alcohol. Preferably this is repeated three times.

③ Storage: The extracted liquid is stored in the storage tank through filtration process.

④ Transfer: Transfer the filtered liquid to the concentrator.

⑤ Concentration: Concentrate the transferred liquid at a reduced pressure of 650-700mmHg and a temperature of 57-63 ℃ using a concentrator.

⑥ Inspection: It checks whether the concentrate is suitable according to red ginseng product standard.

(2) Manufacture of food extract concentrate

① Weighing: Weigh various raw materials (Dangui, Ogapi, Astragalus, Cheongung, Baekchul, Cinnamon, Dermis, Root, Health, Jujube, Malt, Sukji Hwang, Poet, Sansa) according to the mixing ratio.

② Extraction: Put various raw materials into the extractor and extract with water equivalent to 5 times the amount of raw materials at extraction temperature of 85 ℃ for 24 hours.

③ Transfer: Transfer the extracted liquid to the concentrator through filtration process.

④ Concentration: Concentrate the transferred liquid at 650-700mmHg and 57-63 ℃ under reduced pressure using a concentrator.

(3) Transfer: Transfer the plant extract concentrate to the blender through filtration process.

(4) Mixing: Mix the plant extract concentrate, red ginseng concentrate, syrup and herb flavor in the blender according to the blending ratio.

(5) Sterilization: Sterilize the mixture at 85 ° C for 30 minutes.

(6) Packing: 100ml or 250ml are packed in glass bottles and then packed in accordance with the company's packaging standards.

(7) Shipment: Ship to the quality inspection result if appropriate.

(3) Manufacture of food extract concentrate

(1) Appearance: Dark brown liquid product

(2) Sum of ginsenosides Rg1 and Rb1: 80-150% of the indicated amount (1.0 mg / g)

(3) Number of bacteria: 100 or less per 1g

(4) Coliform bacillus: should be negative.

Experimental Example 1

Ginseng extract from the extractor to 50% alcohol (water: alcohol = 1: 1) three times at 85 ℃ three times for 24 hours to prepare a ginseng extract, filtered and transferred to a concentrator under reduced pressure 650 Red ginseng concentrate was prepared by concentrating at -700mmHg and a temperature of 57-63 ° C.

Experimental Example 2

Angelica 10 parts by weight, Ogapi 10 parts by weight, Astragalus 7 parts by weight, Cheongung 7 parts by weight, Baekchul 7 parts by weight, Cinnamon 7 parts by weight, Dermis 7 parts by weight, Brown root 7 parts by weight, Health 7 parts by weight, Jujube 7 parts by weight, 7 parts by weight of malt, 6 parts by weight of sucrose and 6 parts by weight of poet, 5 parts by weight of hawthorn were added to the extractor and extracted with 5 times of water at extraction temperature of 85 ° C for 24 hours, using a condenser to reduce the pressure to 650-700mmHg, temperature of 57-63 ° C. Concentrated at to prepare a plant extract concentrate of 60% solids.

Experimental Example 3

10 parts by weight of the red ginseng concentrate of Experimental Example 1 and 55 parts by weight of the plant extract concentrate of the second step were prepared.

SOD Pseudo-activity

SOD (superoxide dismutase), an enzyme that removes free radicals, acts to remove excess free radicals from the body when necessary, thereby preventing or treating diseases caused by oxidation of free radicals. SOD-like activity was measured by adding 1,200 μl of Tris-HCl and 80 μl of 7.2 mM Pyrogallol to 80 μl of each sample extract according to Marklund's method (1974), and reacting for 10 minutes in a 25 ° C. constant temperature water bath. 반응 was added to stop the reaction and calculated by measuring absorbance at 420 nm. SOD is a natural antioxidant that oxidizes superoxide radicals into oxygen. Some low-molecular materials have a similar function to SOD, such as anti-oxidation and anti-aging, and have the function of compensating for the disadvantages of SOD, which is weak to heat and has low absorption rate. These have been found to be phenol-based compounds combined with SOD, and SOD-like activity of persimmon leaf tea, fruit and vegetable was investigated in Korea.

Table 1. SOD-like activity

SOD activity of extract (%) Experimental Example 1 68.2 Experimental Example 2 49.5 Experimental Example 3 78.3

Electron donating ability  content

EDA (electron donating ability) was measured according to the method of Blios (1958), 100 μl of the sample was added and 1,400 μl of 1 × 10-⁴M DPPH were mixed well, followed by centrifugation at 12,000 rpm for 3 minutes in a centrifuge. After taking the supernatant, the absorbance measured at 525 nm after 10 minutes was expressed as a percentage compared to the no addition. DPPH was measured using the principle that dark purple decolorizes as it is reduced by receiving electrons or hydrogen by ascorbic acid, tocopherol, polyhydroxy aromatic compounds, and aromatic amines to form irreversibly stable molecules.

Table 2. EDA

EDA of extract (%) Experimental Example 1 50.2 Experimental Example 2 45.2 Experimental Example 3 60.0

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.

≪ Example 1 >

Ginseng extract was prepared by extracting ginseng extract three times for 24 hours at 85 ° C. with 50% alcohol (water: alcohol = 1: 1) corresponding to 5 times of ginseng in the extractor. Red ginseng concentrate was prepared by concentrating at -700mmHg and a temperature of 57-63 ° C. Angelica 10g, Ogapi 10g, Astragalus 7g, Cheongung 7g, Baekchul 7g, Cinnamon 7g, Dermis 7g, Brown root 7g, Health 7g, Jujube 7g, Malt 7g, Sulfur yellow 6g, Poet 6g, Sansa 5g and extract with 5 times water After extracting at a temperature of 85 ℃ for 24 hours, using a condenser to concentrate under reduced pressure 650-700mmHg, temperature 57-63 ℃ to prepare a plant extract concentrate of 60% solids. 10% by weight of the red ginseng concentrate of the first step, 55% by weight of the plant extract concentrate of the second step, 34.7% starch syrup, 0.3% by weight of the herb flavor, and then heat sterilized at 85 ℃ for 30 minutes Packed.

<Example 2>

In Example 1 was prepared in the same manner without adding syrup and herbal flavors.

<Example 3>

After adding the plant extract concentrate in Example 1, 10% by weight of red ginseng concentrate, 55% by weight of water, 34.7% by starch syrup, 0.3% by weight of herb flavor, heat sterilization for 30 minutes at 85 ℃ And packed in glass bottles.

For the sample prepared by the above example and the general red ginseng concentrate of 45% solid content, the sensory evaluation was performed by three repetitions of 10 trained sensory test personnel. 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

incense flavor color Overall
Likelihood Comparative example 3.4 3.5 3.3 3.3 Example 1 4.2 4.0 3.5 4.1 Example 2 3.6 3.9 3.5 3.9 Example 3 3.5 3.8 3.5 3.5

The red ginseng tablet prepared by Example 1 of the present invention showed a superior sensory score in taste and flavor than the comparative example, and did not show any significant difference in color. Also in the description analysis, Example 1 of the present invention responded that there was no burden to eat because the taste and aroma of the red ginseng and the plant components harmonized harmoniously while the red ginseng had its own color and flavor.

1 is a process chart showing the manufacturing process of red ginseng tablets containing red ginseng and plant extract of the present invention.

Claims (3)

Ginseng extract from the extractor to 50% alcohol (water: alcohol = 1: 1) three times at 85 ℃ three times for 24 hours to prepare a ginseng extract, filtered and transferred to a concentrator under reduced pressure 650 A first step of preparing red ginseng concentrate by concentrating at -700mmHg and a temperature of 57-63 ° C; Angelica 10 parts by weight, Ogapi 10 parts by weight, Astragalus 7 parts by weight, Cheongung 7 parts by weight, Baekchul 7 parts by weight, Cinnamon 7 parts by weight, Dermis 7 parts by weight, Brown root 7 parts by weight, Health 7 parts by weight, Jujube 7 parts by weight, 7 parts by weight of malt, 6 parts by weight of sucrose and 6 parts by weight of poet, 5 parts by weight of hawthorn were added to the extractor and extracted with 5 times of water at extraction temperature of 85 ° C for 24 hours, using a condenser to reduce the pressure to 650-700mmHg, temperature of 57-63 ° C. A second step of preparing a plant extract concentrate having a solid content of 60% by concentration in A third step of mixing in a blender 10% by weight of red ginseng concentrate of the first step, 55% by weight of the plant extract concentrate of the second step, starch syrup 34.7%, herb flavor 0.3% by weight, The method of manufacturing red ginseng tablets containing red ginseng and plant extract, characterized in that the step of heat-sterilizing the mixture of the third step for 30 minutes at 85 ℃ and packaging in a glass bottle. According to claim 1, wherein the plant components of the second step for producing a plant extract concentrate is 5 parts by weight, Angelica 5 parts by weight, jujube 3 parts by weight, 3 parts by weight Cheongung, 3 parts by weight of sucrose, 3 parts by weight of Astragalus, Peony 3 3 parts by weight, ganoderma lucidum 3 parts by weight, 3 parts by weight, white extract 3 parts by weight, 2.5 parts by weight, acid powder 2 parts by weight, licorice 2 parts by weight, malt 2 parts by weight, Baekbyeongyeong 2 parts by weight, dermis 2 parts by weight, cinnamon 1 Red ginseng and a plant extract containing red ginseng tablets, characterized in that consisting of 1 part by weight, phosphorus 1 part by weight. Red ginseng extract prepared by the method of claim 1 or 2 containing red ginseng extract.

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