KR20110104181A - Ginsenoside re increased red ginseng extract and method for preparing the same - Google Patents
Ginsenoside re increased red ginseng extract and method for preparing the same Download PDFInfo
- Publication number
- KR20110104181A KR20110104181A KR1020100023162A KR20100023162A KR20110104181A KR 20110104181 A KR20110104181 A KR 20110104181A KR 1020100023162 A KR1020100023162 A KR 1020100023162A KR 20100023162 A KR20100023162 A KR 20100023162A KR 20110104181 A KR20110104181 A KR 20110104181A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- ginseng
- ginsenoside
- present
- extract
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 진세노사이드가 강화된 홍삼을 제조하는 방법에 관한 것으로, 구체적으로는 인삼을 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법, 상기 제조방법에 따라 제조된 진세노사이드 Re 강화 홍삼 및 이의 추출물을 유효성분으로 함유하는 식품 조성물에 관한 것이다. 본 발명은 인삼을 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법, 상기 제조방법에 따라 제조된 진세노사이드 Re 강화 홍삼 및 이의 추출물을 유효성분으로 함유하는 식품 조성물을 제공한다. 본 발명의 제조방법은 전통적인 홍삼 제조방법에서 다른 첨가물을 추가하지 아니하고도 진세노사이드, 특히 진세노사이드 Re의 함량을 높일 수 있으며, 본 발명의 식품 조성물은 피로회복, 간 기능 개선 효능이 뛰어나 피로회복용 또는 간 기능 개선용 기능성 식품 제조에 효과적이다.The present invention relates to a method for preparing ginsenoside-enhanced red ginseng, specifically, the step of steaming ginseng and drying the steamed ginseng at 10 -7 mmHG to 1 mmHG at atmospheric pressure. It relates to a method for producing fortified red ginseng, and a food composition containing ginsenoside Re fortified red ginseng prepared according to the method and an extract thereof as an active ingredient. The present invention ginsenoside Re-reinforced red ginseng, comprising the step of steaming ginseng and drying the steamed ginseng at 10 -7 mmHG to 1mmHG atmosphere, ginsenoside Re-reinforced red ginseng prepared according to the above method And it provides a food composition containing the extract thereof as an active ingredient. The manufacturing method of the present invention can increase the content of ginsenosides, especially ginsenoside Re without adding other additives in the traditional red ginseng production method, the food composition of the present invention is excellent in fatigue recovery, liver function improvement effect fatigue It is effective for the preparation of functional foods for taking or improving liver function.
Description
본 발명은 진세노사이드가 강화된 홍삼을 제조하는 방법에 관한 것으로, 구체적으로는 인삼을 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법, 상기 제조방법에 따라 제조된 진세노사이드 Re 강화 홍삼 및 이의 추출물을 유효성분으로 함유하는 식품 조성물에 관한 것이다.
The present invention relates to a method for preparing ginsenoside-enhanced red ginseng, specifically, the step of steaming ginseng and drying the steamed ginseng at 10 -7 mmHG to 1 mmHG at atmospheric pressure. It relates to a method for producing fortified red ginseng, and a food composition containing ginsenoside Re fortified red ginseng prepared according to the method and an extract thereof as an active ingredient.
인삼은 오랜 세월 동안 극동에서 가장 고귀한 생약재료로 사용되어 왔다. 인삼의 화학성분과 약리효능은 현대 과학적인 연구를 통해 사포닌(Saponin)이 주요 유효성분으로 밝혀졌다. 인삼의 사포닌 성분은 다른 식물의 사포닌과는 달리 담마란(Dammarane) 골격에 1-4개의 당이 결합되어 있으며, 진세노사이드(ginsenoside)로 불린다. 특히 고려인삼에는 30여종의 사포닌 성분이 알려져 있는데 이 중 함량이 높은 것은 진세노사이드 Rb1, Rb2, Rc, Rd, Rg1, Re 등이다. 이러한 사포닌 성분들은 다양한 약효를 나타내는데 그 구조에 따라 약효의 종류와 강도가 매우 다르다. 인삼의 주된 지표성분인 담마란(dammarane)계 사포닌은 다시 그 화학 구조에 따라 크게 3 종의 그룹으로 나뉘는데, Protopanaxadiol(PPD), Protopanaxatriol(PPT), Oleanolic acid가 그것이다.Ginseng has been used for many years as the most precious herbal ingredient in the Far East. The chemical composition and pharmacological efficacy of ginseng have been found to be the major active ingredient of saponin through modern scientific research. The saponin component of ginseng, unlike saponins of other plants, has 1-4 sugars bound to the Dammarane skeleton and is called ginsenoside. In particular, about 30 kinds of saponin components are known in Korean ginseng, and high content among them is ginsenosides Rb1, Rb2, Rc, Rd, Rg1, Re, and the like. These saponin components show a variety of drugs, the type and strength of the drug is very different depending on the structure. Dammarane-based saponins, the major indicators of ginseng, are divided into three groups according to their chemical structure: Protopanaxadiol (PPD), Protopanaxatriol (PPT), and Oleanolic acid.
진세노사이드는 지금까지 약 40여 종이 발견되고 있으며 중추신계를 비롯하여 내분비계, 면역계, 대사계 등에 광범위한 영향을 미쳐 신체기능 조절, 즉 생리기능 정상화에 탁월한 효과를 나타내는 것으로 확인되고 있다.About 40 species of ginsenosides have been found so far, and have been shown to have a wide range of effects on the central nervous system, endocrine system, immune system, metabolic system, etc., and have an excellent effect on physical function control, that is, normalization of physiological function.
이들 진세노사이드는 서로 비슷한 작용을 하거나 또는 서로 반대되는 작용을 나타내기도 하는데, 특정 성분이 단독으로 또는 여러 종류가 상호작용을 통해서 다양한 효능(건강기능성)을 발휘하는 것으로 알려지고 있다.
These ginsenosides have a similar or opposite action, and specific ingredients are known to exert various effects (health functionalities) alone or through various kinds of interactions.
진세노사이드 Re는 Protopanaxatriol(PPT)계열의 진세노사이드로 중추신경 억제 작용, 항당뇨, 부신피질 자극 호르몬 분비 촉진 작용, 항 스트레스 작용 등 다양한 효능이 알려져 있다.Ginsenoside Re is a ginsenoside of the Protopanaxatriol (PPT) family and is known for various effects such as central nerve suppression, antidiabetic, corticosteroid secretion and antistress.
진세노사이드 Re는 약물로 유발된 당뇨 쥐에 Re를 처리하여 당뇨 쥐에서 혈중 글루코스 농도 및 총 콜레스테롤 및 중성 지질이 감소됨을 확인하였다 (Cho WC et al, Ginsenoside Re of Panax ginseng possesses significant antioxidant and antihyperlipidemic efficacies in streptozotocin-induced diabetic rats, Eur J Pharmacol, 550, pp173-9, 2006). 뇌 허혈 (cerebral ischemia reperfusion)이 유발된 흰 쥐에 Re를 처리한 결과 대조군 비교 신경학적 반응(neurological symptoms)들이 유의적으로 증가됨을 확인하였다 (Chen LM et al, Neuroprotection of ginsenoside Re in cerebral ischemia-reperfusion injury in rat, J Asian Nat Prod Res, 10, pp439-45, 2008)
Ginsenoside Re was treated with drug-induced diabetic rats to reduce blood glucose levels and total cholesterol and neutral lipids in diabetic rats (Cho WC et al, Ginsenoside Re of Panax ginseng possesses significant antioxidant and antihyperlipidemic efficacies in streptozotocin-induced diabetic rats, Eur J Pharmacol, 550, pp 173-9, 2006). Re-treatment in rats induced cerebral ischemia reperfusion significantly increased neurological responses compared to the control group (Chen LM et al, Neuroprotection of ginsenoside Re in cerebral ischemia-reperfusion). injury in rat, J Asian Nat Prod Res, 10, pp 439-45, 2008)
인삼의 진세노사이드는 개개의 성분이 각기 다른 효능을 가지며 전체적인 함량이 너무 낮으므로 특정 진세노사이드의 함량을 강화시켜 특정 효능을 강화한 기능성 제품의 개발이 필요한 실정이다.
Since ginsenosides of ginseng have different efficacies and the overall content is too low, it is necessary to develop functional products that enhance specific efficacies by enhancing the content of specific ginsenosides.
최근 들어 진세노사이드의 함량을 변화시키려는 노력이 시도되고 있다.Recently, efforts have been made to change the content of ginsenosides.
대한민국 등록특허공보 10-0805852호에는 유기산용매에 인삼을 미리 침지시키는 방법으로 진세노사이드가 강화된 홍삼을 제조하는 방법이 개시되어 있다.Korean Patent Publication No. 10-0805852 discloses a method for preparing red ginseng enhanced with ginsenosides by pre-soaking ginseng in an organic acid solvent.
그러나 이러한 방법은 인삼을 화학물질로 전처리하는 과정이 포함되어 안전성에 문제가 있을 수 있으며, 제조 비용이 상승되는 단점이 있다.However, this method includes a process of pretreatment with ginseng chemicals may have a safety problem, the manufacturing cost is increased.
또한 대한민국 공개특허공보 10-2009-0050654호에는 프로토파낙사디올계 진세노사이드에만 특이적으로 작용하는 효소를 홍삼 추출물에 처리하여 프로토파낙사트리올계 진세노사이드의 함량을 증가시키는 방법이 개시되어 있다.In addition, the Republic of Korea Patent Publication No. 10-2009-0050654 discloses a method for increasing the content of the proto-paranse triol-based ginsenosides by treating the red ginseng extract with an enzyme that acts specifically to the proto-paranse diol-based ginsenosides have.
그러나 이는 홍삼 진세노사이드 함량 자체를 증가시키는 것이 아니라 특정성분을 제거하는 방법으로 다른 성분의 비율을 높이는 것이어서 효율성이 떨어지며, 홍삼 자체를 이용하는데 적용이 불가능한 단점이 있다.However, this does not increase the content of red ginseng ginsenosides themselves, but by increasing the ratio of other components by removing specific components, so that the efficiency is low, and it is impossible to apply red ginseng itself.
따라서 화학물질이 관여되는 전처리 과정 없이 기존의 홍삼 제조 공정을 크게 변화시키지 아니하면서 진세노사이드의 함량을 높이는 방법의 개발이 필요하다.
Therefore, it is necessary to develop a method for increasing the content of ginsenoside without significantly changing the existing red ginseng manufacturing process without pretreatment involving chemicals.
수경재배 인삼은 2007년 농촌진흥청에서 개발한 기술로 묘삼을 이용하여 4개월 재배, 무농약으로 인해 잎도 함께 섭취할 수 있는 것이 장점이라 할 수 있다. 수경재배기술로 인삼을 재배함으로써 무농약 청정재배와 연중생산이 가능하고 2년근 크기(8-9g)의 수삼을 4개월 만에 생산 할 수 있는 신기술 인삼재배 방법이다. 이는 농림부에서 최초로 개발하였으며, 그 기술은 국내 농업현장에서 기술이전 방법으로 사용되어 현재 재배 및 생산되고 있다.
Hydroponic cultivated ginseng is a technology developed by Rural Development Administration in 2007. It can be said that it can be consumed together with leaves due to 4 months cultivation and no pesticides using seedlings. It is a new technology ginseng cultivation method that can produce no-pesticide clean cultivation and year-round production by growing cultivated ginseng with hydroponic cultivation technology and produce ginseng of 2 years old (8-9g) in 4 months. This was developed for the first time by the Ministry of Agriculture and Forestry, and the technology is used as a technology transfer method at domestic agricultural sites and is currently grown and produced.
간은 인체에서 가장 큰 장기로서, 간의 주요 기능은 체외에서 유입되거나 체내에서 생성된 각종 물질들을 가공 처리하고 중요한 물질들을 합성 공급하는 것이다. 또한 혈액에는 우리 몸에서 중요한 역할을 하는 여러 가지 단백질들이 있는데 이중 약 90%는 간에서 만들어진다. 이 밖에도 간은 해독작용 그리고 면역 기관의 역할 등을 하는데, 우리 몸에 들어온 각종 약물과 해로운 물질은 간에서 해가 적은 물질로 바꾸어 소변 또는 쓸개즙을 통해 배설된다. 일반적으로 간 기능이라고 하면 알콜의 해독작용만이 알려져 있으나 실제는 갖가지 일을 맡고 있고 그 기능은 500여가지에 달한다. 간은 70%를 잘라내어도 기능을 유지하는 것이 가능하고, 큰 장해가 일어나지 않는 한 몸 상태에 변화가 나타나지 않기 때문에 그 보호에 소홀해지기 쉽다.
The liver is the largest organ in the human body, and the main function of the liver is to process various substances introduced or produced in the body and to synthesize and supply important substances. There are also a number of proteins in the blood that play an important role in our bodies, of which about 90% are made in the liver. In addition, the liver acts as a detoxification function and immune organs, and various drugs and harmful substances entering our body are converted into less harmful substances in the liver and excreted through urine or bile. In general, the liver function is known only the detoxification of alcohol, but in practice, it is in charge of various tasks, the function of more than 500. The liver is able to maintain its function even after cutting 70% of the liver, and it is easy to neglect its protection because there is no change in physical condition unless a major obstacle occurs.
현대사회에서 음식이나 잠자리 습관, 하루 일과의 갑작스런 변화는 사람을 피곤하게 만든다. 감기, 독감, 알레르기, 슬픔, 외로움 등 감정에 의해서도 피로를 느낀다. 그리고 일반적으로 평소 사무업무, 노동업무 등 여러 가지 직업에서 오는 육체적 및 정신적 일로 인하여 피로를 느낀다. 다시 말해 피로란 일상적인 활동 이후의 비정상적인 탈진현상, 기운이 없어서 지속적인 노력이나 집중이 필요한 일을 할 수 없는 상태, 일상적인 활동을 할 수 없는 정도로 전반적인 기운이 없는 상태라고 할 수 있다. 과로로 인한 피로의 축적은 만성피로로 이어지며 고혈압 당뇨병 등 다양한 질병을 유발 할 수 있다. 최근 웰빙 열풍으로 삶의 여유를 즐기고, 각종 성인병의 예방과 치료를 위하여 운동의 중요성이 부각되고 있다. 이와 같은 사회적 관심으로 운동선수들뿐만 아니라 일반인들도 운동수행능력 향상과 효율적인 피로회복을 위한 과학적인 식품섭취에 대하여 필요성이 증가하고 있다.
In modern society, sudden changes in food, bedtime habits and daily routines make a person tired. You may also feel tired by feelings such as colds, flu, allergies, sadness, and loneliness. In general, they are tired from physical and mental work from various occupations such as office work and labor. In other words, fatigue is an abnormal exhaustion after daily activities, a state of lack of energy, inability to do work that requires constant effort or concentration, and a general lack of energy in such a way that daily activities cannot be performed. Accumulation of fatigue due to overwork leads to chronic fatigue and can cause various diseases such as hypertension and diabetes. Recently, the importance of exercise has been highlighted to enjoy the leisure of life due to the well-being craze, and to prevent and treat various adult diseases. This social interest is increasing the need for scientific food intake not only for athletes but also for the general public to improve athletic performance and to effectively recover from fatigue.
이에 본 발명자들은 인삼의 진세노사이드 Re 성분을 강화하는 방법에 대하여 연구하던 중 인삼을 증숙한 후 건조과정을 진공으로 수행하여 홍삼을 제조하는 경우 Re의 함량이 높아지는 것을 발견하고 본 발명을 완성하였다.
Accordingly, the present inventors found that the content of Re increases when the red ginseng is prepared by steaming the ginseng and performing a drying process under vacuum while researching a method for enhancing the ginsenoside Re component of ginseng, and completed the present invention. .
따라서 본 발명의 목적은 인삼을 80℃내지 95℃에서 1 내지 4시간 동안 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법을 제공하는 것이다.
Therefore, an object of the present invention is a method for producing ginsenoside Re reinforced red ginseng comprising the step of steaming ginseng at 80 ℃ to 95 ℃ for 1 to 4 hours and drying the steamed ginseng at 10 -7 mmHG to 1 mmHG atmosphere To provide.
또한 본 발명의 다른 목적은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼을 제공하는 것이다.
Another object of the present invention to provide a ginsenoside Re fortified red ginseng prepared by the above method.
또한 본 발명의 다른 목적은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 피로회복용 식품 조성물을 제공하는 것이다.
In addition, another object of the present invention is to provide a fatigue recovery food composition containing the extract of ginsenoside Re fortified red ginseng prepared by the above method as an active ingredient.
또한 본 발명의 다른 목적은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 간기능 개선용 식품 조성물을 제공하는 것이다.
In addition, another object of the present invention to provide a food composition for improving liver function containing the extract of ginsenoside Re fortified red ginseng prepared by the method as an active ingredient.
상기와 같은 목적을 달성하기 위하여, 본 발명은 따라서 본 발명의 목적은 인삼을 80℃내지 95℃에서 1 내지 4시간 동안 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법을 제공한다.
In order to achieve the above object, the present invention accordingly the object of the present invention is the step of steaming ginseng at 80 ℃ to 95 ℃ for 1 to 4 hours and drying the steamed ginseng at 10 -7 mmHG to 1 mmHG atmosphere It provides a ginsenoside Re enhanced red ginseng manufacturing method comprising the step.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼을 제공한다.
In order to achieve another object of the present invention, the present invention provides ginsenoside Re fortified red ginseng prepared by the above method.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 피로회복용 식품 조성물을 제공한다.
In order to achieve another object of the present invention, the present invention provides a food composition for fatigue recovery containing the extract of ginsenoside Re fortified red ginseng prepared by the above method as an active ingredient.
본 발명의 다른 목적을 달성하기 위하여, 본 발명은 상기 방법에 의해 제조된 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 간기능 개선용 식품 조성물을 제공한다.
In order to achieve another object of the present invention, the present invention provides a food composition for improving liver function containing the extract of ginsenoside Re fortified red ginseng prepared by the above method as an active ingredient.
이하 본 발명의 내용을 보다 상세히 설명하기로 한다.
Hereinafter, the content of the present invention will be described in more detail.
본 발명은 (a) 인삼을 80℃내지 95℃에서 1 내지 4시간 동안 증숙하는 단계 및 (b) 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법을 제공한다.
The present invention comprises (a) steaming ginseng at 80 ° C to 95 ° C for 1 to 4 hours, and (b) drying the steamed ginseng at 10 -7 mmHG to 1mmHG at atmospheric pressure. Provided is a method for preparing red ginseng.
상기 방법을 단계별로 나누어 구체적으로 설명하면 다음과 같다.
The method will be described in detail by dividing step by step as follows.
(a) 단계에서는 인삼을 80℃ 내지 95℃에서 1 내지 4시간 동안 증숙한다.In step (a), ginseng is steamed at 80 ° C. to 95 ° C. for 1 to 4 hours.
본 발명의 방법의 인삼은 직접 재배하거나 구입하여 사용할 수 있다. 바람직하게는 본 발명의 인삼은 수경재배하여 수득할 수 있다. 수경재배한 인삼은 농약 등 유해물질이 없어 인삼 뿌리뿐만 아니라 잎과 줄기 등 모든 부분을 사용할 수 있다.Ginseng of the method of the present invention can be grown or purchased directly. Preferably ginseng of the present invention can be obtained by hydroponic cultivation. Hydroponically grown ginseng is free of harmful substances such as pesticides, so you can use all parts such as leaves and stems as well as ginseng roots.
(a) 단계의 증숙방법은 일반적인 홍삼 제조를 위한 증숙방법에 의할 수 있으며, 증숙온도는 바람직하게는 80℃ 내지 95℃일 수 있으며, 증숙 시간은 1 내지 4시간 일 수 있다.
The steaming method of step (a) may be by a steaming method for preparing a general red ginseng, the steaming temperature may be preferably 80 ℃ to 95 ℃, steaming time may be 1 to 4 hours.
(b) 단계에서는 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조한다.In step (b), the steamed ginseng is dried at a pressure of 10 −7 mmHG to 1 mmHG.
건조시간은 건조 온도 및 기타 조건에 따라 달라질 수 있으며, 바람직하게는 건조중인 인삼의 수분함량이 14% 이하일 때까지 건조할 수 있다.The drying time may vary depending on the drying temperature and other conditions, and preferably, may be dried until the moisture content of the ginseng being dried is 14% or less.
건조과정은 진공 또는 감압 상태에서 이루어지며, 감압 상태는 기압(진공도)이 바람직하게는 10-7mmHG 내지 1mmHG인 상태 일 수 있으며, 더욱 바람직하게는 10-3mmHG 내지 1mmHG일 수 있다.
The drying process is carried out in a vacuum or reduced pressure state, the reduced pressure may be a state in which the atmospheric pressure (vacuum degree) is preferably 10 -7 mmHG to 1 mmHG, more preferably 10 -3 mmHG to 1 mmHG.
본 발명의 방법에 의해 제조된 홍삼은 진세노사이드의 함량이 일반 건조방법에 의한 홍삼에 비하여 높으며 진세노사이드 Re의 함량이 특히 높다.
The red ginseng prepared by the method of the present invention has a higher content of ginsenosides than a red ginseng by a general drying method and a particularly high content of ginsenoside Re.
따라서 본 발명은 본 발명의 방법에 의해 제조된 진세노사이드 Re가 강화된 홍삼을 제공한다.
Therefore, the present invention provides ginsenoside Re-enhanced red ginseng prepared by the method of the present invention.
본 발명의 일실시예에서는 묘삼을 이용하여 대한민국 공개특허공보 10-2010-0001774호에 공개된 방법에 따라 수경재배하여 인삼을 수득하였다. 수득된 인삼을 세척하여 증숙기에 넣고 내부온도를 80 내지 95℃로 유지한 상태에서 1시간 내지 4시간 동안 증숙한 후, 증숙된 인삼을 건조기에 넣고 60℃ 내지 70℃, 10-3mmHG의 조건으로 수분 함량이 14% 될 때까지 건조하여 홍삼을 제조하였다(실시예 1-1 및 1-2 참조).In one embodiment of the present invention by using the seedling ginseng cultured according to the method disclosed in the Republic of Korea Patent Publication No. 10-2010-0001774 to obtain ginseng. The obtained ginseng was washed and put in a steamer and steamed for 1 hour to 4 hours while keeping the internal temperature at 80 to 95 ° C. Then, the steamed ginseng was put in a dryer and subjected to a condition of 60 ° C to 70 ° C and 10 -3 mmHG. Red ginseng was prepared by drying until the moisture content was 14% (see Examples 1-1 and 1-2).
본 발명의 다른 일실시예에서는 제조된 홍삼을 세절하여 50% 에탄올에 침지하고, 65℃에서 48시간동안 추출한 후 고형물 및 침전물을 제거하고 동결건조 하는 방법으로 홍삼 농축 추출물을 제조하였다(실시예 1-3 참조).In another embodiment of the present invention, the prepared red ginseng was immersed in 50% ethanol, extracted for 48 hours at 65 ° C., and then the red ginseng concentrated extract was prepared by removing solids and precipitates and lyophilizing (Example 1 -3).
본 발명의 다른 일실시예에서는 동일한 인삼으로 사용하되 본 발명의 방법에 의해 제조된 홍삼과 공지의 방법에 의해 제조된 홍삼의 진세노사이드 함량을 비교 측정하였다. 그 결과 본 발명의 방법에 의해 제조된 홍삼이 공지의 방법에 의해 제조된 홍삼에 비하여 각종 진세노사이드의 함량이 높은 것을 확인하였으며, 특히 진세노사이드 Re의 함량이 월등히 높은 것을 확인하였다(실시예 2 참조).
In another embodiment of the present invention, the ginsenoside content of red ginseng prepared by the method of the present invention and red ginseng prepared by a known method was measured. As a result, it was confirmed that the red ginseng prepared by the method of the present invention has a higher content of various ginsenosides than the red ginseng prepared by a known method, and in particular, the content of ginsenoside Re is significantly higher (Example 2).
또한 본 발명은 본 발명의 방법에 의해 제조된 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 피로회복용 또는 간 기능 개선용 식품조성물을 제공한다. 본 발명의 식품 조성물은 진세노사이드 Re 강화 홍삼의 추출물이 유효성분으로 함유된 것을 특징으로 한다.In another aspect, the present invention provides a food composition for fatigue recovery or liver function improvement containing the extract of ginsenoside Re fortified red ginseng prepared by the method of the present invention as an active ingredient. Food composition of the present invention is characterized in that the extract of ginsenoside Re fortified red ginseng as an active ingredient.
상기 진세노사이드 Re 강화 홍삼의 추출물은 진세노사이드 Re 강화 홍삼에 물, 유기용매 또는 이들의 혼합용매를 가하여 추출함으로써 제조될 수 있다. 상기 유기용매는 이에 한정되지 아니하나 바람직하게는 탄소수 1 내지 6의 저급 알코올일 수 있으며, 더욱 바람직하게는 에탄올 일 수 있다. 홍삼은 바람직하게는 세절하여 사용할 수 있으며, 홍삼과 추출용매의 비율은 특별히 한정되지 아니하나 바람직하게는 홍삼에 대하여 추출용매를 3배 내지 5배(중량기준)로 사용할 수 있다.The extract of the ginsenoside Re fortified red ginseng may be prepared by adding water, an organic solvent or a mixed solvent thereof to the ginsenoside Re fortified red ginseng. The organic solvent is not limited thereto, but may be preferably a lower alcohol having 1 to 6 carbon atoms, more preferably ethanol. Red ginseng is preferably used in small pieces, the ratio of the red ginseng and the extraction solvent is not particularly limited, but preferably, the extraction solvent with respect to the red ginseng 3 to 5 times (by weight).
추출온도는 이에 한정되지 아니하나 10℃내지 80℃일 수 있으며, 추출시간은 추출온도에 따라 달라질 수 있으나 바람직하게는 5시간 내지 48시간 일 수 있다.
Extraction temperature is not limited to this, but may be 10 ℃ to 80 ℃, extraction time may vary depending on the extraction temperature, but may preferably be 5 hours to 48 hours.
본 발명의 피로회복이란 일상적인 활동 이후의 비정상적인 탈진현상, 기운이 없어서 지속적인 노력이나 집중이 필요한 일을 할 수 없는 상태 또는 일상적인 활동을 할 수 없는 정도로 전반적인 기운이 없는 상태로부터 일상적인 활동이 가능한 상태, 지속적인 노력이나 집중이 필요한 일을 수행할 수 있는 상태 또는 일상적인 활동이 가능한 상태로 돌아가는 것을 말하며 각종 활동에 의하여 몸에 축적된 피로물질을 제거하는 것을 포함한다.Fatigue recovery of the present invention is capable of daily activities from abnormal exhaustion after daily activities, lack of energy, unable to do work requiring constant effort or concentration, or lacking general energy to the extent that daily activities cannot be performed. Returning to a state where one can perform a task that requires constant effort or concentration, or a state where ordinary activities are possible, including the removal of fatigue substances accumulated in the body by various activities.
본 발명의 간 기능 개선이란 간의 형태적, 구조적, 생리학적 기능을 유지하도록 간 기능을 호전시키는 것을 의미하는 것으로써, 간 손상의 발생 및 진행을 억제하고, 본 발명의 조성물 내의 유효성분의 작용 및 간의 자연 재생능력을 바탕으로 이미 발생한 간 손상을 회복하는 것을 말한다.
Improving liver function of the present invention means improving liver function to maintain the morphological, structural, and physiological functions of the liver, and suppresses the occurrence and progression of liver damage, the action of the active ingredient in the composition of the present invention and Healing of liver damage that has already occurred based on the natural regeneration of the liver.
본 발명의 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 피로회복용 식품 조성물은 피로물질을 효과적으로 제거하며, 운동능력을 향상시켜 피로회복 효능이 탁월하다.Fatigue recovery food composition containing the extract of ginsenoside Re fortified red ginseng of the present invention as an active ingredient effectively removes the fatigue material, improves the exercise ability is excellent in fatigue recovery effect.
본 발명의 일실시예에서는 4주 또는 6주간 본 발명의 조성물을 투여한 생쥐와 투여하지 아니한 생쥐(대조군)를 대상으로 강제 수영을 하게 한 후 혈중 젖산 농도를 측정하였다. 또한 6주간 본 발명의 조성물을 투여한 생쥐와 대조군을 대상으로 최대 수영시간을 측정하였다.In one embodiment of the present invention, the blood lactate concentration was measured after the forced swimming in the mice administered the composition of the present invention and the mice (control) for 4 or 6 weeks. In addition, the maximum swimming time was measured in mice and the control group administered the composition of the present invention for 6 weeks.
그 결과 본 발명의 조성물을 섭취한 생쥐의 경우 대조군에 비하여 유의적으로 젖산의 발생을 저해하는 것을 확인하였다. 또한 최대 수영 가능 시간도 대조군에 비하여 2배 이상 증가하는 것을 확인하였다(실시예 3 참조).
As a result, it was confirmed that the mice ingesting the composition of the present invention significantly inhibited the occurrence of lactic acid in comparison with the control group. In addition, it was confirmed that the maximum swimming time is also increased more than two times compared to the control (see Example 3).
본 발명의 진세노사이드 Re 강화 홍삼의 추출물을 유효성분으로 함유하는 간 기능 개선용 식품 조성물은 간 손상을 억제하는 효능이 탁월하다.Liver function improvement food composition containing the extract of ginsenoside Re fortified red ginseng of the present invention as an active ingredient is excellent in inhibiting liver damage.
본 발명의 일실시예에서는 4주간 본 발명의 조성물을 투여한 생쥐, 투여하지 아니한 생쥐(음성대조군) 및 실리마린을 투여한 생쥐(양성대조군)를 대상으로 사염화탄소을 이용하여 간 손상을 일으킨 후, 혈중 GOT(glutamic-oxaloacetic transaminase) 및 GPT(Glutamic-pyruvic transaminase) 수치를 측정하였다. 실리마린(silymarin)은 국화과에 속하는 엉겅퀴(Silybum marianum)의 열매에서 추출한 플라보리그난(flavolignan) 계열의 화합물로써, 예로부터 간질환에 다양하게 사용해 오던 전통의약물이다. 실리마린은 간질환 치료의 보조요법제로 이용되고 있는데, 간세포막을 안정화시키고, 말론디알데히드(malondialdehyde)의 생성을 저해하며 유해물질의 차단을 억제하여 간의 기능을 회복시키는 효과를 나타낸다(Wellington K. and Jarwis B., BioDrugs 2001, 15:465-489). In one embodiment of the present invention, after the liver damage using carbon tetrachloride in mice administered with the composition of the present invention, mice not administered (negative control group) and silymarin (positive control group) for 4 weeks, blood GOT (glutamic-oxaloacetic transaminase) and GPT (glutamic-pyruvic transaminase) levels were measured. Silymarin is a flavolignan-based compound extracted from the fruit of Silybum marianum, a member of the Asteraceae family, and is a traditional medicine that has been used in various cases for liver disease. Silymarin is used as an adjuvant therapy for the treatment of liver disease, and it has the effect of restoring liver function by stabilizing the hepatocyte membrane, inhibiting the production of malondialdehyde and inhibiting the blocking of harmful substances (Wellington K. and Jarwis). B., BioDrugs 2001, 15: 465-489).
그 결과 본 발명의 조성물을 섭취한 생쥐의 경우 음성대조군에 비하여 유의적으로 혈중 GOT 및 GPT 농도가 감소하였으며, 그 정도는 실리마린을 섭취한 양성대조군의 경우와 동등한 수준인 것을 확인하였다(실시예 4 참조).
As a result, the mice ingesting the composition of the present invention significantly reduced blood GOT and GPT concentrations compared to the negative control group, and the degree was confirmed to be the same level as that of the positive control group ingesting silymarin (Example 4 Reference).
본 발명의 식품 조성물은 식품 조성물의 유효성분으로 함유되는 진세노사이드 Re 강화 홍삼 추출물이 그 홍삼 제조과정에 다른 첨가물이 첨가되지 아니한 것이며 생약을 원료로 한 것으로 인체에 부작용이 거의 없다.The food composition of the present invention is a ginsenoside Re fortified red ginseng extract containing as an active ingredient of the food composition is not added to other additives in the manufacturing process of the red ginseng as a raw material of the herbal medicine has almost no side effects to the human body.
본 발명의 식품 조성물은 기능성 식품(functional food), 영양 보조제(nutritional supplement), 건강식품(health food) 및 식품 첨가제(food additives) 등의 모든 형태를 포함한다. 상기 유형의 식품 조성물은 당업계에 공지된 통상적인 방법에 따라 다양한 형태로 제조할 수 있다. 예를 들면, 건강식품으로는 진세노사이드 Re 강화 홍삼의 추출물을 차, 쥬스 및 드링크의 형태로 제조하여 음용하도록 하거나, 과립화, 캡슐화 및 분말화하여 섭취할 수 있으며 파우더, 캅셀, 연질캅셀, 정제, 껌, 점착 타입 액제 조성물의 형태로 제조하여 섭취할 수도 있다. 또한, 기능성 식품으로는 음료(알콜성 음료 포함), 과실 및 그의 가공식품(예: 과일통조림, 병조림, 잼, 마아말레이드 등), 어류, 육류 및 그 가공식품(예: 햄, 소시지 콘비이프 등), 빵류 및 면류(예: 우동, 메밀국수, 라면, 스파게티, 마카로니 등), 과즙, 각종 드링크, 쿠키, 엿, 유제품(예: 버터, 치이즈 등), 식용식물유지, 마아가린, 식물성 단백질, 레토르트 식품, 냉동식품, 각종 조미료(예: 된장, 간장, 소스 등) 등에 본 발명의 Re 강화 홍삼 추출물을 첨가하여 제조할 수 있다. The food composition of the present invention includes all forms such as functional foods, nutritional supplements, health foods and food additives. Food compositions of this type can be prepared in various forms according to conventional methods known in the art. For example, as a health food, extracts of ginsenoside Re fortified red ginseng may be prepared in the form of tea, juice, and drink, or consumed by granulation, encapsulation, and powdered powder, capsules, soft capsules, It can also be prepared and consumed in the form of tablets, gums, adhesive type liquid compositions. In addition, functional foods include beverages (including alcoholic beverages), fruits and processed foods (e.g. canned fruit, canned foods, jams, marmalade, etc.), fish, meat and processed foods (e.g. ham, sausage corned beef) Breads and noodles (e.g. udon, soba noodles, ramen, spaghetti, macaroni, etc.), fruit juices, various drinks, cookies, syrups, dairy products (e.g. butter, cheese), edible vegetable oils, margarine, vegetable protein Retort foods, frozen foods, various seasonings (eg, miso, soy sauce, sauce, etc.) may be prepared by adding the Re fortified red ginseng extract of the present invention.
본 발명의 식품 조성물에는 상기 주요성분 이외에도 보조성분으로 비타민 B, C, E나 베타카로틴, Ca, Mg, Zn 등의 미네랄 함유 화합물이나 레시틴 등의 인지질 또는 말톨, 올리고당, 아미노산 등의 화합물을 사용할 수 있으며, 이 중에서도 비타민 C, E나 베타카로틴, 말톨 등 중에서 2 내지 3 성분을 혼합하여 사용하면 생체 활성효과를 보강할 수 있기 때문에 더욱 바람직하다. In addition to the above-mentioned main components, the food composition of the present invention may use mineral-containing compounds such as vitamins B, C, E, beta-carotene, Ca, Mg, and Zn, phospholipids such as lecithin, or compounds such as maltol, oligosaccharides, and amino acids. Among them, the use of a mixture of two or three components in vitamin C, E or beta carotene, maltol, etc. is more preferable because it can reinforce the bioactive effect.
또한, 상기 성분 이외에도 공지의 첨가제로서 미각을 돋구기 위하여 매실, 레몬향, 파인애플향 또는 허브향과 같은 천연향료나 천연과즙, 클로르필린(Chlorophyllin), 플라보노이드(Flovonoid) 등의 천연색소 및 감미 성분인 과당, 벌꿀, 당알코올, 설탕 등과 구연산, 구연산나트륨 같은 산미제를 혼합하여 사용할 수 있다.In addition to the above ingredients, in order to enhance the taste as a known additive, natural flavors such as plum, lemon, pineapple or herb, or natural fruit juice, natural pigments such as chlorophyllin and flavonoids, and fructose, sweet sugar Can be mixed with honey, sugar alcohol, sugar and acidulants such as citric acid and sodium citrate.
본 발명의 식품 조성물을 음료로 사용하는 경우 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드, 말토오스, 슈크로오스와 같은 디사카라이드, 및 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드, 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 감미제로서는 타우마틴, 스테비아 추출물과 같은 천연 감미제나 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100㎖당 일반적으로 0.01 내지 0.04 g, 바람직하게는 약 0.02 내지 0.03 g이다.When the food composition of the present invention is used as a beverage, various flavors or natural carbohydrates and the like may be contained as additional components, as in general beverages. Natural carbohydrates described above are glucose, monosaccharides such as fructose, maltose, disaccharides such as sucrose, and polysaccharides such as dextrin, cyclodextrin, sugar alcohols such as xylitol, sorbitol, and erythritol. As the sweetening agent, natural sweetening agents such as tautin and stevia extract, synthetic sweetening agents such as saccharin, aspartame, and the like can be used. The proportion of such natural carbohydrates is generally from 0.01 to 0.04 g, preferably from about 0.02 to 0.03 g per 100 ml of the composition of the present invention.
상기 외의 본 발명의 식품 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 식품 조성물은 천연 과일 주스, 과일 주스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수 있다. 이러한 첨가제의 비율은 크게 중요하지 않지만 본 발명의 조성물 100 중량부 당 0.01 내지 0.1 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the food composition of the present invention, various nutritional agents, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols And carbonation agents used in carbonated beverages. In addition, the food composition of the present invention may contain fruit flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components can be used independently or in combination. The proportion of such additives is not critical but is usually selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.
또한 본 발명의 식품 조성물을 식품 첨가제의 형태로 사용하기 위해서는 본 발명의 식품조성물을 분말 또는 농축액 형태로 제조하여 사용할 수 있다. 본 발명의 식품 조성물 중 진세노사이드 Re 강화 홍삼 추출물의 바람직한 함유량으로는 식품 100g당 약 800~820mg이다.
In addition, in order to use the food composition of the present invention in the form of food additives, the food composition of the present invention may be prepared in powder or concentrate form. The preferred content of the ginsenoside Re fortified red ginseng extract in the food composition of the present invention is about 800 to 820 mg per 100 g of food.
이상 살펴본 바와 같이, 본 발명은 인삼을 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법, 상기 제조방법에 따라 제조된 진세노사이드 Re 강화 홍삼 및 이의 추출물을 유효성분으로 함유하는 식품 조성물을 제공한다. 본 발명의 제조방법은 전통적인 홍삼 제조방법에서 다른 첨가물을 추가하지 아니하고도 진세노사이드, 특히 진세노사이드 Re의 함량을 높일 수 있으며, 본 발명의 식품 조성물은 피로회복, 간 기능 개선 효능이 뛰어나 피로회복용 또는 간 기능 개선용 기능성 식품 제조에 효과적이다.
As described above, the present invention ginsenoside Re reinforced red ginseng manufacturing method comprising the step of steaming ginseng and drying the steamed ginseng at a pressure of 10 -7 mmHG to 1mmHG, gin prepared according to the method Provided is a food composition comprising cenoside Re fortified red ginseng and its extract as an active ingredient. The manufacturing method of the present invention can increase the content of ginsenosides, especially ginsenoside Re without adding other additives in the traditional red ginseng production method, the food composition of the present invention is excellent in fatigue recovery, liver function improvement effect fatigue It is effective for the preparation of functional foods for taking or improving liver function.
도 1은 홍삼 제조과정에서 건조시 자연 건조한 홍삼과 본 발명의 기압에서 건조한 홍삼의 단면을 비교한 사진이다.
도 2는 본 발명의 방법에 의해 제조된 홍삼 추출물을 4주간 섭취한 생쥐와 생리식염수를 대신 섭취한 생쥐(음성대조군)를 15분간 강제 수영 시킨 후 혈중 젖산 농도를 측정한 그래프이다(PMO-HG 100: 본 발명의 방법에 의해 제조된 홍삼 추출물 100mg 투여군, PMO-HG 200: 본 발명의 방법에 의해 제조된 홍삼 추출물 200mg 투여군, PMO-HG 400: 본 발명의 방법에 의해 제조된 홍삼 추출물 400mg 투여군; 대조군: 생리 식염수 투여군, Y 축: 혈중 Lactate 농도(mM/L)).1 is a photograph comparing the cross section of red ginseng dried at the pressure of the present invention and naturally dried red ginseng during drying in the red ginseng manufacturing process.
Figure 2 is a graph measuring blood lactate concentration after forced swimming for 15 minutes in mice (negative control group) ingested with red ginseng extract prepared by the method of the present invention for 4 weeks and physiological saline (PMO-HG) 100: administration group of red ginseng extract prepared by the method of the present invention, PMO-HG 200: administration group of red ginseng extract prepared by the method of the present invention, 200 mg, PMO-HG 400: administration group of red ginseng extract prepared by the method of the present invention Control group: physiological saline administration group, Y axis: blood Lactate concentration (mM / L).
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
<실시예 1>≪ Example 1 >
수경재배 인삼의 홍삼 농축 엑기스 제조Preparation of Red Ginseng Extract Extract of Hydroponically Grown Ginseng
<1-1> 인삼의 수경재배<1-1> Hydroponic Cultivation of Ginseng
저온 저장 되었던 묘삼을 15℃의 저장온실로 옮겨 2일간 보관 후 70% 내지 80% 수분을 함유한 원예용 상토(코코피트 50%, 피트모스 30%, 버미큘라이트 10%, 제오라이트 10%)에 가식 하여 순화시켰다. 순화 단계의 온도는 20 내지 23℃로 유지하였으며 5 내지 7일 후 묘삼의 새싹이 녹화되면 25℃, 습도 80% 내지 90%로 유지된 온실로 옮겼다. 2일후 묘삼을 베드에 정식 한 후 양액을 적정량 공급하여 수경재배 인삼을 재배하였다. 상기 양액은 다량요소인 NO3 6.0㎎/L, NH4 0.5㎎/L, K 4.0㎎/L, Ca 2.0㎎/L, Mg 1.0㎎/L, PO4 1.5㎎/L, SO4 1.0㎎/L와 미량요소인 Fe-EDTA 3.0㎎/L, Mn 0.5㎎/L, B 0.5㎎/L, Cu 0.02㎎/L, Mo 0.05㎎/L, Zn 0.05㎎/L 비율로 조제하며, pH는 6.0±0.5로 하고 양액의 농도는 정식 직후부터 잎이 전개되어 순화완료 단계까지 30일간은 이온농도를 0.8±0.1 dS/㎠로 관리하고, 이후 생육기에는 1.1±0.1 dS/㎠ 로 관리하였다.
The seedlings stored at low temperature were transferred to a storage greenhouse at 15 ° C, and stored for 2 days, and then purified by adding them to horticultural soil containing 50% to 80% moisture (50% cocoite, 30% peat moss, 10% vermiculite, 10% zeolite). I was. The temperature of the purification step was maintained at 20-23 ° C. and after 5-7 days the shoots of seedlings were transferred to a greenhouse maintained at 25 ° C., 80% -90% humidity. Two days later, seedlings were planted on the bed and hydroponic cultured ginseng was grown by supplying an appropriate amount of nutrient solution. The nutrient solution is a macroelement NO 3 6.0 mg / L, NH 4 0.5 mg / L, K 4.0 mg / L, Ca 2.0 mg / L, Mg 1.0 mg / L, PO 4 1.5 mg / L, SO 4 1.0 mg / L and trace elements Fe-EDTA 3.0mg / L, Mn 0.5mg / L, B 0.5mg / L, Cu 0.02mg / L, Mo 0.05mg / L, Zn 0.05mg / L and the pH is 6.0 The concentration of the nutrient solution was controlled to 0.8 ± 0.1 dS / cm 2 for 30 days from the beginning of the cultivation to the completion of the purification and the completion of purification, and then to the growth period of 1.1 ± 0.1 dS / cm 2.
<1-2> 수경재배 인삼을 이용한 홍삼 제조<1-2> Preparation of Red Ginseng Using Hydroponically Grown Ginseng
<실시예 1-1>에서 재배한 인삼을 이용하여 다음과 같은 방법으로 홍삼을 제조하였다.Using ginseng grown in <Example 1-1>, red ginseng was prepared by the following method.
<실시예 1-1>에서 120일간 재배한 수경재배인삼을 수확하여 물로 세척한 후 음지에서 1차 건조하였다. 여기에서 말하는 수경재배 인삼은 뿌리, 잎, 줄기 모두를 포함하는 말이다.Hydroponic cultivated ginseng cultivated for 120 days in <Example 1-1> was harvested and washed with water and then dried first in the shade. Hydroponically grown ginseng is a term that includes all roots, leaves, and stems.
건조된 인삼을 증숙기에 넣고 내부온도를 80 내지 95℃로 유지한 상태에서 1시간 내지 4시간 동안 증숙하였다.The dried ginseng was put into a steamer and steamed for 1 to 4 hours while maintaining the internal temperature at 80 to 95 ° C.
증숙된 인삼을 건조기에 넣고 수분 함량이 14%가 될 때까지 건조하였다. 건조시 온도는 60 내지 70℃를 유지하였으며, 건조기 내부는 진공상태를 유지하였다.Steamed ginseng was placed in a dryer and dried until the moisture content was 14%. During drying, the temperature was maintained at 60 to 70 ° C., and the interior of the dryer was maintained in a vacuum state.
진공상태는 저진공(10-1 내지 1mmHG) 적용군, 중진공(10-3 내지 10-1mmHG) 적용군 및 고진공(10-3 내지 10-7mmHG)으로 나누어 각각의 진공상태를 적용한 홍삼을 제조하였으며, 비교 실험을 위하여 증숙 후 건조시 진공상태를 만들지 않은 음성대조군 홍삼도 함께 제조하였다.
Vacuum is divided into a low vacuum (10 -1 to 1mmHG) application group, Medium vacuum (10 -3 to 10 -1 mmHG) application group and a high vacuum (10 -3 to 10 -7 mmHG) the ginseng apply each vacuum For the comparative experiments, a negative control group red ginseng was also prepared which did not make a vacuum state after drying after steaming.
제조된 홍삼을 절단하여 그 단면을 관찰하였다. 그 결과 건조시 진공과정을 적용한 경우 다공성이 부여된 조직을 확인하였다(도 1 참조).
The prepared red ginseng was cut and the cross section was observed. As a result, when the vacuum process was applied during drying, it was confirmed that the tissue was given porosity (see FIG. 1).
<1-3> 수경재배 인삼의 홍삼 농축 엑기스(홍삼 추출물) 제조<1-3> Preparation of Red Ginseng Extract (Red Ginseng Extract) of Hydroponically Grown Ginseng
<실시예 1-2>에서 제조한 4군의 홍삼을 이용하여 다음과 같은 방법으로 홍삼 농축 엑기스를 각각 제조하였다.Red ginseng concentrate extract was prepared using the four groups of red ginseng prepared in <Example 1-2> as follows.
<실시예 1-2>에서 제조한 홍삼 10kg을 세절하여 50% 에탄올 30L에 침지하고 65℃에서 48시간 동안 추출하였다. 추출후 고형물을 제거하고 원심분리하여 침전물을 제거한 후 동결건조하여 홍삼 농축 엑기스 분말을 제조하였다.
10 kg of red ginseng prepared in <Example 1-2> was sliced, soaked in 30 L of 50% ethanol, and extracted at 65 ° C. for 48 hours. After extraction, the solids were removed, centrifuged to remove the precipitate, and lyophilized to prepare a red ginseng extract powder.
<실시예 2><Example 2>
홍삼 농축 엑기스의 진세노사이드 함량 측정Determination of Ginsenoside Content in Red Ginseng Extract
<실시예 1-3>에서 제조된 홍삼 농축 엑기스 분말 1g을 메탄올 50ml에 용해한 후 필터하여 시험용 샘플을 제조하였다. 제조된 샘플을 고성능액체크로마토그래피(HPLC) 방법으로 진세노사이드 Rg1, Re, Rb1, Rc, Rb2, Rd, Rg3의 함량을 측정하였다. 진세노사이드 Rg1, Re, Rb1, Rc, Rb2, Rd, Rg3 표준액((주) 비티진, 충북)을 이용하여 표준 검량 곡선을 작성한 후 시험용 샘플의 진세노사이드 함량을 측정하였다. 측정은 Agilent 1200 series(Agilent Technologies, 미국)를 이용하였으며, 컬럼은 Capcell Pak RP18(250mm * 4.6mm, 5um, Shiseido Co, 일본)을 이용하였다. 검출 파장은 203nm이며, 시료는 20ul을 주입하였다. 각 군당 5개의 시험용 샘플을 제조하여 측정하였다.
A test sample was prepared by dissolving 1 g of the red ginseng concentrated extract powder prepared in <Example 1-3> and dissolving it in 50 ml of methanol. Prepared samples were measured by ginsenoside Rg1, Re, Rb1, Rc, Rb2, Rd, Rg3 by high performance liquid chromatography (HPLC) method. Ginsenosides Rg1, Re, Rb1, Rc, Rb2, Rd, Rg3 standard solution (Vitagin, Chungbuk) was prepared using a standard calibration curve after measuring the ginsenoside content of the test sample. The measurement was performed using an Agilent 1200 series (Agilent Technologies, USA), and the column was Capcell Pak RP18 (250mm * 4.6mm, 5um, Shiseido Co, Japan). The detection wavelength was 203 nm, and the sample was injected with 20 ul. Five test samples for each group were prepared and measured.
* : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.01*: P <0.01 in t-test for significance test with negative control
그 결과 [표 1]에서 보는 바와 같이 진공법을 적용한 홍삼 농축액의 경우 진공법을 적용하지 아니한 음성대조군에 비하여 진세노사이드 함량이 유의적으로 높으며(p<0.01), 특히 진세노사이드 중류 중 Re가 8mg/g으로 매우 높은 것을 확인하였다.
As a result, as shown in [Table 1], the red ginseng concentrate applied with vacuum method was significantly higher in ginsenoside content than the negative control group without applying vacuum method (p <0.01), especially in the middle ginsenoside Re stream. Was found to be very high at 8 mg / g.
<< 실시예Example 3> 3>
수경재배 인삼의 홍삼 농축 Red Ginseng Concentration of Hydroponically Grown Ginseng
엑기스의Extract
피로회복 효과 실험 Fatigue Recovery Effect Experiment
<3-1> 수경재배 인삼의 홍삼 농축 <3-1> Red Ginseng Concentration of Hydroponically Grown Ginseng 엑기스의Extract 젖산 생성 저해 효능 실험 Lactic Acid Production Inhibitory Effect Experiment
생쥐를 4군으로 나누어 실시예 1-3에서 제조한 본 발명의 홍삼 농축 엑기스를 생리식염수에 녹여 100, 200, 400mg/kg의 용량으로 경구투여 하였다. 대조군은 생리식염수만을 경구투여 하였다. 4주간 매일 투여한 후 강제 수영을 15분간 실시 한 후 채혈하여 젖산 농도를 측정하였다. 젖산 측정은 강제 수영 전 후 꼬리 정맥에서 채취된 혈액을 젖산 분석기 YSI 1500 SPORT(YSI Incorporated Life Sciences, 미국)을 통해 분석하였다.
The mice were divided into four groups, and the red ginseng extract of the present invention prepared in Example 1-3 was dissolved in physiological saline and orally administered at a dose of 100, 200, 400 mg / kg. The control group was orally administered only saline. After daily administration for 4 weeks, forced swimming was performed for 15 minutes, and blood was collected to measure lactate concentration. Lactic acid measurement was performed by blood from the tail vein before and after forced swimming using the lactic acid analyzer YSI 1500 SPORT (YSI Incorporated Life Sciences, USA).
그 결과 수경재배인삼의 홍삼 농축액(400mg/kg 섭취군 : 4.4±0.5mM/L)이 대조군(8.3±1.5) 대비 유의적(p<0.01)으로 젖산 발생을 저해하는 것을 확인하였으며, 수경재배인삼의 홍삼 농축액은 농도 의존적으로 피로유발 물질 발생을 저해하는 것을 확인하였다(도 2 참조).
As a result, it was confirmed that red ginseng concentrate (400mg / kg ingestion group: 4.4 ± 0.5mM / L) of hydroponic cultured ginseng inhibited lactic acid generation significantly (p <0.01) compared to the control group (8.3 ± 1.5). Red ginseng concentrate was confirmed to inhibit the generation of fatigue-inducing substances in a concentration-dependent manner (see Figure 2).
동일조건으로 6주간 경구 투여 한 후 동일한 시험을 한 결과 [표 2]에서 보는 바와 같이 수경재배인삼의 홍삼 농축액이 농도 의존적으로 피로유발 물질 발생을 저해하는 것을 확인하였다
After six weeks of oral administration under the same conditions, the same test results showed that red ginseng concentrates of hydroponic cultivated ginseng inhibited fatigue-induced substances in a concentration-dependent manner as shown in [Table 2].
100mg/kg 투여군Red Ginseng Extract
100mg / kg administration group
200mg/kg 투여군Red Ginseng Extract
200mg / kg administration group
400mg/kg 투여군Red Ginseng Extract
400mg / kg administration group
(mM/L)Lactate
(mM / L)
* : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.05*: P <0.05 in t-test for significance test with negative control
** : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.01
**: p <0.01 in t-test for significance test with negative control
<3-2> 최대 수영 가능 시간 측정 <3-2> Maximum swim time measurement
상기 <실시예 3-1>에서와 동일한 조건으로 6주간 경구투여한 생쥐를 이용하여 최대 수영 가능 시간을 측정하였다.Maximum swimming time was measured using mice administered orally for 6 weeks under the same conditions as in <Example 3-1>.
최대 수영 가능 시간은 실험동물이 수면에서 바닥 쪽으로 가라앉아 10초 이내에 다시 수면으로 떠오르지 못하는 때를 ‘all-out'으로 판정하여 그때까지의 시간을 최대 수영능력으로 측정하였다.The maximum swimming time was determined as 'all-out' when the test animal sinks from the surface to the bottom and does not rise back to the surface within 10 seconds. The time until then was measured as the maximum swimming capacity.
그 결과 [표 3]에서 보는 바와 같이 홍삼 농축액 섭취군이 음성대조군에 비하여 유의적으로 최대 수영시간이 증가하는 것을 확인하였다.
As a result, as shown in [Table 3], it was confirmed that the maximum swimming time was increased in the red ginseng concentrate intake group as compared to the negative control group.
100mg/kg 투여군Red Ginseng Extract
100mg / kg administration group
200mg/kg 투여군Red Ginseng Extract
200mg / kg administration group
400mg/kg 투여군Red Ginseng Extract
400mg / kg administration group
(분)Maximum swim time
(minute)
* : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.05*: P <0.05 in t-test for significance test with negative control
** : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.01
**: p <0.01 in t-test for significance test with negative control
상기와 같이 본 발명의 홍삼 엑기스를 경구 투여한 후 지구력 테스트(강제수영) 및 근육 내 젖산 축적 정도를 확인한 결과 홍삼 농축 엑기스를 투여한 경우 투여하지 않는 경우에 비해 수영시간 증가 및 혈중 내 젖산 축적 정도가 감소하는 효과를 나타내었다. 실험군 간 유의성 검정은 ANOVA test후 Duncan's multiple test로 α=0.05 수준에서 유의성 검정하였으며, 음성 대조군과 실험군간의 유의성은 student t-test를 이용하여 p<0.05 수준에서 검증하였다.
As described above, after oral administration of the red ginseng extract of the present invention, the endurance test (forced swimming) and the degree of lactic acid accumulation in muscle were confirmed. Showed a decreasing effect. The significance test between groups was ANOVA test followed by Duncan's multiple test at α = 0.05. The significance between the negative control group and the experimental group was verified at p <0.05 level using student t-test.
<< 실시예Example 4> 4>
수경재배 인삼의 홍삼 농축 Red Ginseng Concentration of Hydroponically Grown Ginseng
엑기스의Extract
간 기능 보호 효과 실험 Liver function protective effect experiment
사염화탄소는 간 손상을 일으키는 대표적인 유도물질의 하나로 생체내 활면 소포체의 nicotinamide adenine phhosphate cytochrome P-450 monooxygenase에 의해 전자전달사슬에서 대사과정을 통하여 trichloromethyl peroxyl radical로 바뀐다. Trichloromethyl peroxyl radical은 소포체 막의 인지질인 polyenoic fatty acid의 methyl carbon을 공격하여 지질 과산화를 야기하게되고, 이때 지질과산화물의 분해산물들이 소포체의 구조적 붕괴, 소포체내 효소의 활성저하, 단백질 합성 저해 등을 일으켜 지방간 변성을 유발하게되고, 최종적으로 간세포 괴사로 이어지는 독성기전을 가지고 있다. Carbon tetrachloride is one of the leading inducers of liver damage, which is converted to trichloromethyl peroxyl radical through metabolism in the electron transport chain by nicotinamide adenine phhosphate cytochrome P-450 monooxygenase of the vesicles in vivo. Trichloromethyl peroxyl radical attacks the methyl carbon of polyenoic fatty acid, the phospholipid of the endoplasmic reticulum, causing lipid peroxidation. It causes degeneration and finally has a toxic mechanism leading to hepatocyte necrosis.
실리마린(silymarin)은 국화과에 속하는 엉겅퀴(Silybum marianum)의 열매에서 추출한 플라보리그난(flavolignan) 계열의 화합물로써, 예로부터 간질환에 다양하게 사용해 오던 전통의약물이다. 실리마린은 간질환 치료의 보조요법제로 이용되고 있는데, 간세포막을 안정화시키고, 말론디알데히드(malondialdehyde)의 생성을 저해하며 유해물질의 차단을 억제하여 간의 기능을 회복시키는 효과를 나타낸다(Wellington K. and Jarwis B., BioDrugs 2001, 15:465-489). Silymarin is a flavolignan-based compound extracted from the fruit of Silybum marianum, a member of the Asteraceae family, and is a traditional medicine that has been used in various cases for liver disease. Silymarin is used as an adjuvant therapy for the treatment of liver disease, and it has the effect of restoring liver function by stabilizing the hepatocyte membrane, inhibiting the production of malondialdehyde and inhibiting the blocking of harmful substances (Wellington K. and Jarwis). B., BioDrugs 2001, 15: 465-489).
ICR 마우스를 군당 8마리씩 군을 나누고 음성대조군은 생리식염수를, 양성 대조군은 실리마린(Silymarin)을, 시험군은 수경재배 인삼의 홍삼 농축액을 매일 200mg/kg 씩 각각 4주간 경구투여 한 후 처지 1일 전 25% 사염화탄소(olive oil과 혼합)를 체중 1kg당 1ml로 복강투여를 실시하였다.The ICR mice were divided into 8 groups per group, the negative control group was physiological saline, the positive control group was silymarin (Silymarin), and the test group was orally administered 200 mg / kg of red ginseng concentrate of hydroponic cultured ginseng daily for 4 weeks. Total 25% carbon tetrachloride (mixed with olive oil) was administered intraperitoneally at 1 ml / kg body weight.
사염화탄소 복강투여 24시간 후 18시간 동안 물만 주고 절식시킨 뒤 에테르 마취하에 복부대동맥으로부터 혈액을 채취하여 약 1시간 동안 빙수 중에 방치한 후에 3,000rpm으로 원심 분리하여 혈청을 GOT(glutamic-oxaloacetic transaminase) 및 GPT(Glutamic-pyruvic transaminase)의 측정에 사용하였다. GOT, GPT측정은 Reitman과 Frankel의 방법에 준해 조제된 kit를 사용하여 측정하여 혈청 ml당 Karmen unit로 나타내었다. GOT 및 GPT는 간에서 만들어지는 대사에 필요한 정상 효소로 간이 손상 받으면 간세포가 깨지면서 이 효소가 혈액으로 유리되어 정상보다 많이 증가하게 된다. 따라서 혈액의 GOT, GPT를 측정하면 간 손상이 있는 지를 간접적으로 알 수 있다. GOT, GPT 농도는 Dry chemistry analyzer (kyoto daiichi kagaku co., Ltd, Japan)을 사용하여 분석을 진행하였다.
24 hours after carbon tetrachloride intraperitoneal administration, water was fasted for 18 hours, and blood was collected from the abdominal aorta under ether anesthesia, left in ice water for about 1 hour, and then centrifuged at 3,000 rpm to obtain serum GOT (glutamic-oxaloacetic transaminase) and GPT. (Glutamic-pyruvic transaminase) was used for the measurement. GOT and GPT measurements were measured using a kit prepared according to Reitman and Frankel's method and expressed in Karmen units per ml of serum. GOT and GPT are normal enzymes necessary for metabolism in the liver. When the liver is damaged, hepatocytes are broken, which releases the enzyme into the blood and increases it more than normal. Therefore, the blood GOT, GPT measurement can indirectly determine whether there is liver damage. GOT and GPT concentrations were analyzed using a dry chemistry analyzer (kyoto daiichi kagaku co., Ltd, Japan).
그 결과 [표 4]에서 보는 바와 같이, 홍삼농축액을 경구투여한 군에서 GOT활성은 603.2±71.5 unit/ml로 음성 대조군(1732.6±221.9)에 비해 유의적으로 낮았고(p<0.01), 양성대조군으로 사용된 실리마린군(603.2±71.5)군과 비슷한 감소 경향을 나타내었다. GPT 활성은 홍삼 농축액 경구투여 군에서 428.9±44.7 unit/ml로 음성 대조군(1513.7±55.9)에 비해 유의적으로 낮았고(p<0.01), 양성대조군으로 사용된 실리마린군(436.9±44.7)군과 비슷한 감소 경향을 나타내었다. As shown in [Table 4], the GOT activity in the group administered orally with red ginseng concentrate was 603.2 ± 71.5 unit / ml, which was significantly lower than the negative control (1732.6 ± 221.9) ( p <0.01), and the positive control group. The silymarin group (603.2 ± 71.5) group showed a similar tendency to decrease. GPT activity was 428.9 ± 44.7 unit / ml in the red ginseng concentrate oral administration group, which was significantly lower than the negative control group (1513.7 ± 55.9) ( p <0.01) and similar to the silymarin group (436.9 ± 44.7) group used as a positive control group. It showed a tendency to decrease.
이로서 홍삼 농축액이 사염화탄소에 의한 혈청 중 GOT, GPT활성의 상승을 유의성 있게 억제함을 확인하였으며 이 결과는 수경재배인삼의 홍삼 농축액이 사염화탄소 투여로 인한 간손상을 회복시킬 수 있을 뿐만 아니라 정상적인 간의 기능을 향상 및 유지시킬 수 있는 간 보호 및 간질환 예방식품으로 이용될 수 있다는 것을 시사한다. 실험군 간 유의성 검정은 ANOVA test후 Duncan's multiple test로 α=0.05 수준에서 유의성 검정하였으며, 음성 대조군과 실험군간의 유의성은 student t-test를 이용하여 p<0.05 수준에서 검증하였다.
As a result, the red ginseng concentrate significantly inhibited the increase of GOT and GPT activity in serum by carbon tetrachloride. This result indicates that the red ginseng concentrate of hydroponic ginseng can recover the liver damage caused by the administration of carbon tetrachloride. It can be used as a food for liver protection and liver disease prevention that can be improved and maintained. The significance test between groups was ANOVA test followed by Duncan's multiple test at α = 0.05. The significance between the negative control group and the experimental group was verified at p <0.05 level using student t-test.
(unit/ml)Item
(unit / ml)
(실리마린 투여 군)Positive control group
(Silymarin administration group)
200mg/kg 투여군Red Ginseng Extract
200mg / kg administration group
* : 음성대조군과의 유의성 검증을 위한 t-test에서 p<0.01
*: P <0.01 in t-test for significance test with negative control
따라서, 본 발명은 인삼을 증숙하는 단계 및 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법, 상기 제조방법에 따라 제조된 진세노사이드 Re 강화 홍삼 및 이의 추출물을 유효성분으로 함유하는 식품 조성물을 제공한다. 본 발명의 제조방법은 전통적인 홍삼 제조방법에서 다른 첨가물을 추가하지 아니하고도 진세노사이드, 특히 진세노사이드 Re의 함량을 높일 수 있으며, 본 발명의 식품 조성물은 피로회복, 간 기능 개선 효능이 뛰어나 피로회복용 또는 간 기능 개선용 기능성 식품 제조에 효과적이어서 산업상 이용가능성이 높다.Therefore, the present invention comprises the steps of steaming ginseng and drying the steamed ginseng at 10 -7 mmHG to 1mmHG at atmospheric pressure state ginsenoside Re reinforced red ginseng manufacturing method, ginsenoside Re prepared according to the method Provided is a food composition containing fortified red ginseng and extracts thereof as an active ingredient. The manufacturing method of the present invention can increase the content of ginsenosides, especially ginsenoside Re without adding other additives in the traditional red ginseng production method, the food composition of the present invention is excellent in fatigue recovery, liver function improvement effect fatigue It is effective in the preparation of functional foods for dose or liver function improvement, and thus has high industrial applicability.
Claims (8)
(b) 증숙된 인삼을 10-7mmHG 내지 1mmHG 기압 상태에서 건조하는 단계를 포함하는 진세노사이드 Re 강화 홍삼 제조 방법.
(a) steaming ginseng at 80 ° C to 95 ° C for 1 to 4 hours, and
(b) ginsenoside Re reinforced red ginseng manufacturing method comprising the step of drying steamed ginseng at 10 -7 mmHG to 1mmHG atmosphere.
According to claim 1, wherein the drying step (b) ginsenoside Re reinforced red ginseng manufacturing method characterized in that the drying in a pressure of 10 -3 mmHG to 1mmHG atmosphere.
The method according to claim 1, wherein the ginseng is hydroponically grown ginseng.
Ginsenoside Re fortified red ginseng prepared by the method of any one of claims 1 to 3.
Fatigue recovery food composition containing the extract of red ginseng of claim 4 as an active ingredient.
The composition of claim 5, wherein the extract is extracted with a solvent selected from the group consisting of water, a lower alcohol having 1 to 6 carbon atoms, and a mixed solvent thereof.
Food composition for improving liver function containing the extract of red ginseng of claim 4 as an active ingredient.
Priority Applications (1)
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101323996B1 (en) * | 2010-08-03 | 2013-10-30 | (주)풀무원홀딩스 | Red Ginseng extract with low concentration of residual methanol and preparing method |
| KR101348974B1 (en) * | 2011-12-13 | 2014-01-10 | 한국식품연구원 | Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process |
| KR101435706B1 (en) * | 2011-12-08 | 2014-09-02 | 주식회사 풀무원 | Red ginseng containing improved saponin contents and process, use of the same |
| WO2019045468A3 (en) * | 2017-08-31 | 2019-05-09 | (주)아모레퍼시픽 | Skin external preparation composition including ginseng condensate water obtained by room temperature vacuum drying method |
| KR20200107523A (en) * | 2019-03-08 | 2020-09-16 | 주식회사 한국인삼공사 | Pharmaceutical Composition Comprising Extracts of Ginseng and Ginseng Berry for Preventing or Treating Muscle Disease |
| CN113142580A (en) * | 2020-01-22 | 2021-07-23 | 株式会社Lg生活健康 | Food composition containing ginsenoside low-glycoside obtained by hydroponically cultivating ginseng leaves |
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| KR101330935B1 (en) * | 2013-04-30 | 2013-11-18 | 재단법인 금산국제인삼약초연구소 | Preparation for the extract of ginseng berry containing increased ginsenoside re |
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| KR100803828B1 (en) | 2006-10-30 | 2008-02-14 | 박진아 | Processing method of ginseng steamed red |
| KR100854685B1 (en) | 2008-01-16 | 2008-08-27 | 주식회사 한국인삼공사 | Production method of ginseng steamed red concentrated solution and ginseng steamed red concentrated solution produced by this method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101323996B1 (en) * | 2010-08-03 | 2013-10-30 | (주)풀무원홀딩스 | Red Ginseng extract with low concentration of residual methanol and preparing method |
| KR101435706B1 (en) * | 2011-12-08 | 2014-09-02 | 주식회사 풀무원 | Red ginseng containing improved saponin contents and process, use of the same |
| KR101348974B1 (en) * | 2011-12-13 | 2014-01-10 | 한국식품연구원 | Preparation method for novel red ginseng using reduced-pressure drying after high temperature high pressure process |
| WO2019045468A3 (en) * | 2017-08-31 | 2019-05-09 | (주)아모레퍼시픽 | Skin external preparation composition including ginseng condensate water obtained by room temperature vacuum drying method |
| KR20200107523A (en) * | 2019-03-08 | 2020-09-16 | 주식회사 한국인삼공사 | Pharmaceutical Composition Comprising Extracts of Ginseng and Ginseng Berry for Preventing or Treating Muscle Disease |
| CN113142580A (en) * | 2020-01-22 | 2021-07-23 | 株式会社Lg生活健康 | Food composition containing ginsenoside low-glycoside obtained by hydroponically cultivating ginseng leaves |
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| KR101173353B1 (en) | 2012-08-10 |
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