KR20130011511A - Fermented ginseng food manufacturing method - Google Patents

Abstract

PURPOSE: A manufacturing method of immunological enhancing food is provided to contain effect of polysaccharide and Ginseng saponin by fermenting higher fungus to ginseng. CONSTITUTION: Cut dried ginseng diagonally and put it into a cultivation bottle by 100-150g. Sterilize the ginseng which is in the bottle with autoclave at 121 deg. C for sixty minutes. Inoculate higher fungus of 5-30% to ginseng. A ginseng inoculated to higher fungus manufactures fermentation product by fermenting solid for 30-50 days at 25-30 deg. C. Produce fermented ginseng dry matter by drying and vacuum freezing the fermentation product at -30--50 deg. C. Put Poria cocos, Cnidium root, Paeonia root, Angelica root, and prepared rehmannia root into fermented ginseng dry matter using high pressure extractor to extract and filter at 85 deg. C for 8-24 hours to manufacture fermented ginseng extract. Concentrate fermented ginseng extract so that solid content is 65% by using rotary vacuum evaporator. Manufacture fermented hemp food composition by adding low sweetness sugar to fermentation hemp and plant mixing concentrate solution. [Reference numerals] (AA) Step of drying ginseng; (BB) Step of cutting the ginseng; (CC) Step of sterilizing the ginseng; (DD) Step of inoculating higher fungus to the ginseng and fermenting to produce fermented ginseng; (EE) Step of freeze-drying the fermented ginseng; (FF) Step of adding medicinal ingredients to the fermented ginseng, extracting, and concentrating; (GG) Step of adding red ginseng concentrate and low sweetness sugar to manufacture food

Description

Fermented Ginseng Food manufacturing method

The present invention relates to a method for producing food for immuno-promoting food prepared by fermenting ginseng culture inoculated with higher fungi in ginseng and cultured for 40 days.

Korean ginseng (Panax ginseng CA Meyer), known as the mysterious elixir, is a perennial herb belonging to the genus Araliceae Panax ginseng, and its root is called ginseng (Ginseng radix) for medicinal purposes.

Although it is not known exactly when ginseng has been used for medicinal purposes, there is a record of ginseng on the oysters written by the history of the ancient Chinese era of ancient China about 2000 years ago. Seoin Sinnonbonchocho (神 本 本草 經, AD 456-536) describes the efficacy of ginseng relatively detailed and specific.

Ginseng is used as a medicine to boost the yang of the liver, heart, lungs, kidneys, and spleen, and it opens the gastrointestinal tract, relieves ovulation, vomiting, thirst, and keeps blood flowing well. It is lighter and longer life. In addition, saponin, a major component of ginseng, is known to be good for cancer, diabetes, male function enhancement, hypertension, arteriosclerosis, dementia, osteoporosis prevention, anti-aging, brain activity promotion, menopausal disorders, and skin care for women. In particular, it has been shown to have higher anticancer activity, potent hypoglycemic effect and anti-complications than anticancer drugs.

The chemical structure of saponin, the main component of ginseng, is a glycoside consisting of glyco and aglycone. When these saponins are absorbed by the body, they are broken down by the unique microorganisms in the human intestine and absorbed into the body. However, the intestinal microorganisms that break down ginseng saponin vary depending on the constitution and dietary habits of people, and their existence and degree of retention are different.

Meanwhile, Ganoderma , a higher fungus, Ganoderma lucidum lucidum ) is also called bullocho. It occurs in the roots of hardwoods in summer and also sprouts on the ground. It is a year-round mushroom that has a gloss like lacquer on its lampshade and bag surface. In oriental medicine, tonic jinhae swelling (消腫) is effective, such as neural breakdown heart disease hypertension used in various cancers. These mushrooms are covered with hard skin and have a varnish like varnish. They are used as an herbal medicine in Japan, as a mushroom in Japan, and as a territory in China, and are widely used for decorative purposes.

      The present inventors have completed the present invention by culturing higher fungi in ginseng by using the immune enhancing effect of ginseng and higher fungi, thereby significantly increasing the immune enhancing effect of fermented ginseng by the biological conversion ability of the higher fungi. .

It is an object of the present invention to ferment higher fungi in ginseng to easily ingest the active ingredient of ginseng irrespective of the human constitution, and to prepare a fermented ginseng food that can maximize the immune effect of ginseng and higher fungi have.

Immunity-enhancing foods according to the present invention for solving the above problems include fermented ginseng extract fermented with higher fungi in ginseng.

Method for producing a fermented ginseng food for immunological enhancement according to the present invention comprises the steps of drying the ginseng; Cutting off the ginseng; Sterilizing the ginseng; Inoculating the ginseng and higher fungi; Fermenting the ginseng and higher fungi to make fermented products; Lyophilizing the fermented product; Extracting the dried fermented products together with medicinal herbs such as Baekbokryeong, Dongguk, Cheonggung, Sukjihwang, and Baekjak; Concentrating the extract; Including the additive of the reduced sweetened sugar in the concentrate comprises the step of making a food composition.

After washing the ginseng and drying step is to dry naturally for 3 to 5 hours until the moisture of the surface of the ginseng dries at room temperature.

The dried ginseng is severely cut and put into 100-150 g culture bottles.

The ginseng is sterilized for about 60 minutes at 121 ℃ using an autoclave.

The inoculation amount of higher fungi in the ginseng is inoculated in an amount of 5-30% of the ginseng weight.

The fermentation process by fermenting the higher fungi and ginseng is a solid fermentation for 30 to 50 days at 25 ~ 30 ℃.

The fermented product is dried in vacuum freeze drying at -30 ~ -50 ℃.

Baekbokyeong, Cheonggung, Baekjak, Dongguk, Sukjihwang extract the fermented ginseng extract by extracting 8 ~ 24 hours at 85 ° C. using a high pressure extractor. The extract is concentrated to a solid content of 65% using a reduced pressure concentrator. Adding fermented ginseng to the fermented ginseng and plant mixture concentrate to make fermented ginseng food composition.

Hereinafter, the present invention will be described in detail by way of examples.

Immunity-enhancing foods containing fermented ginseng extract in the present invention by inoculating higher fungi on ginseng in advance in the form of saponins and polysaccharides of ginseng that can be absorbed in vivo to increase the absorption in vivo through the metabolic process everyone ginseng saponins And it can be standardized so that the efficacy of the polysaccharide can be exerted, and also has the effect of preventing the infection from viruses, bacteria, etc. by activating the immune cells constituting the body's immune system.

1 is a flow chart sequentially showing the manufacturing process of the fermented ginseng food (jeongokgo) according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described.

      Example 1 Fermented Ginseng Dry Culture

After washing the fresh ginseng with clean water, drying it at room temperature for 3 ~ 5 hours to dry the moisture on the surface of the fresh ginseng, cut the fresh ginseng into 0.5cm thick with a knife, and put 120 ~ 150g each into a culture bottle using an autoclave. Sterilize at 121 ℃, 1.2kgf / cm ² for 60 minutes, remove the culture bottle from the sterilizer, and after cooling, inoculate 10% of Ganoderma lucidum spawn, and solid fermentation at 30 ℃ for 30-50 days, at -30 ~ -50 ℃ Vacuum freeze-drying to prepare fermented ginseng dry culture.

      Example 2 Fermented Ginseng Concentrate

      20 times of purified water was added to the fermented ginseng dry culture prepared in Example 1, followed by extraction at 85 ° C. for 8 to 24 hours using a high pressure extractor to prepare fermented ginseng concentrate of 65% solids using a reduced pressure concentrator.

      Example 3 Plant Mixture Extract

      Add 10-fold purified water to Baekbokryeong, Dongguk, Cheonggung, Baekjak, Sukjihwang, and extract the plant mixture concentrate of solid content 65% by extracting 8 ~ 24 hours at 85 ℃ using a high pressure extractor.

      Example 4 Fermented Ginseng Food (Jeong Okgo) Composition

5% fermented ginseng concentrate (65% solids), 5% red ginseng concentrate (65% solids), 50% plant mixture extract concentrate (65% solids), 100% total 40% per reduced rice fermented ginseng food (Jeong Okgo) Manufacture.

Experimental Example 1 Content of Ginsenoside Rg _{1 +} Rb ₁ in Fermented Ginseng Extract

1 g of fermented ginseng concentrate is precisely weighed and taken into a 250 ml reflux flask. 50 ml of 50% methanol solution was added, and the mixture was cooled to reflux for 1 hour in a 70-80 ° C water bath. After cooling, centrifugation and the supernatant are taken in a round bottom flask. Repeat once more for the residue. The supernatant transferred to the round bottom flask is concentrated under reduced pressure at 60 ℃ or lower in the water bath. The concentrate is dissolved in 2 ml of a distilled water: acetonitrile mixture (80:20). Filter by membrane filter (0.45㎛) to prepare a test solution. The test solution is quantitatively analyzed at 203 nm, the maximum absorption wavelength, using a liquid chromatograph / ultraviolet absorption detector.

Irradiation Ponin Content and Ginsenoside Rg _{1 +} Rb ₁ in Fermented Ginseng Extract sample Irradiation Ponine Content (mg / g) Rb1 + Rg1 (mg / g) Fermented ginseng concentrate 14.78 1.35

Experimental Example 2 Material Composition of Plant Mixture Extract

Sensory evaluation of the extracts extracted from Baekbokryeong, Dongguk, Cheonggung, Baekjak, and Sukjihwang, respectively, determined the three kinds of medicinal herb mixture ratios, and produced a mixture of plants. The overall preference was excellent and the material composition of plant mixture extract was determined by the mixing ratio of sample2.

Sensory Evaluation of Plant Mixture Extracts According to the Mixing Ratio of Medicinal Herbs Medicinal name sample1 (%) sample2 (%) sample3 (%) Baekbokryung 6 8 10 Donkey 2 One One Celestial 2 One 2 A black protein 2 One One Sookmyung One 2 2 Overall likelihood
(7 points) 4 6 3

Experimental Example 3 Preparation of Fermented Ginseng Food

For the production of fermented ginseng food (Jeong Okgo), three kinds of compounding ratios are added to the fermented ginseng extract and plant mixture extract to add reduced sweetened food additives. The composition was prepared as sample 3.

Sensory Evaluation of Fermented Ginseng Foods Raw material name sample1 (%) sample2 (%) sample3 (%) Fermented Ginseng Extract (65% solids) 3 4 5 Plant Mixture Extract (4% solids) 70 60 50 Red ginseng concentrate (65% solids) 7 6 5 Reduction Sugar 20 30 40 Overall preference (7 points) 4 4 6.5

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Claims (1)

Immuno-enhancing food composition containing high fungus fermented ginseng as an active ingredient

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