KR20130018534A - Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(rg3, rg5, rk1, rh2) contents - Google Patents
Method for producing ginseng and red ginseng ultrafine powder with increased specific ginsenoside(rg3, rg5, rk1, rh2) contents Download PDFInfo
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- 235000008434 ginseng Nutrition 0.000 title claims abstract description 78
- 241000208340 Araliaceae Species 0.000 title claims abstract description 76
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 76
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 76
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 27
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 23
- 229940089161 ginsenoside Drugs 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000011282 treatment Methods 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 5
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- 238000001035 drying Methods 0.000 claims description 4
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- 241000283707 Capra Species 0.000 claims description 2
- 241000723346 Cinnamomum camphora Species 0.000 claims description 2
- 229960000846 camphor Drugs 0.000 claims description 2
- 229930008380 camphor Natural products 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 abstract description 2
- 238000010298 pulverizing process Methods 0.000 abstract 3
- 230000000694 effects Effects 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
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- 150000007949 saponins Chemical class 0.000 description 3
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 2
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- YURJSTAIMNSZAE-HHNZYBFYSA-N ginsenoside Rg1 Chemical compound O([C@@](C)(CCC=C(C)C)[C@@H]1[C@@H]2[C@@]([C@@]3(C[C@@H]([C@H]4C(C)(C)[C@@H](O)CC[C@]4(C)[C@H]3C[C@H]2O)O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)C)(C)CC1)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O YURJSTAIMNSZAE-HHNZYBFYSA-N 0.000 description 2
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- 238000010025 steaming Methods 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- YURJSTAIMNSZAE-UHFFFAOYSA-N UNPD89172 Natural products C1CC(C2(CC(C3C(C)(C)C(O)CCC3(C)C2CC2O)OC3C(C(O)C(O)C(CO)O3)O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O YURJSTAIMNSZAE-UHFFFAOYSA-N 0.000 description 1
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- 230000001900 immune effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940043353 maltol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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- 230000001256 tonic effect Effects 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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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- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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Abstract
Description
본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법, 상기 방법으로 제조된 인삼 초미세 분말 및 상기 인삼 초미세 분말이 함유된 식품에 관한 것이다.The present invention is a method for producing a ginseng ultrafine powder having a specific ginsenoside content enhanced by drying the ginseng, ultrafine powdered far-infrared, ginseng ultrafine powder prepared by the above method and the ginseng ultrafine It relates to a food containing powder.
인삼(Panax Ginseng)은 식물 분류학상 오가피과(Panax)의 인삼 속에 속하는 다년생 숙근초로서 지구상에 약 11종이 알려져 있는데, 동양에서 오랫동안 보혈강장제로 이용해 왔고, 다량의 사포닌이 함유되어 있다. 인삼은 보통 4~6년간 재배한 후 캐내는데, 캐낸 후 가공을 하지 아니한 수삼, 수삼의 1차 가공품인 백삼 및 홍삼으로 분류된다. Panax Ginseng ) is a perennial root of Panax ginseng in the plant taxonomy. About 11 species are known on earth, and it has been used as a blood tonic for a long time in the East and contains a large amount of saponin. Ginseng is usually harvested after 4-6 years of cultivation, and is classified into ginseng, white ginseng and red ginseng, which are the primary processed products of ginseng.
수삼은 수분 함량이 75% 내외로서 장기간 보존이 어려운데, 4년근 이상의 수삼을 원료로 하여 수분함량이 12% 이하가 되도록 건조한 백삼이 개발되었고, 수삼을 증숙하거나 또는 여타의 방법으로 수삼의 전분을 호화시켜 건조함으로써 붉은 빛깔이 나게 가공한 홍삼이 개발되었다. 홍삼에는 진세노사이드(Ginsenoside)라 불리는 사포닌이 다량 함유되어 있고, 증숙 과정에서 노화억제 물질인 페놀성 화합물과 말톨 성분, 사포닌 등과 같은 물질이 생성되어 함유되어 있다.Fresh ginseng has a 75% moisture content and is difficult to be stored for a long time.Dry white ginseng has been developed using raw ginseng over 4 years and water content is less than 12%. Steamed ginseng or other methods of gelatinizing starch Red ginseng was developed to be reddish by drying. Red ginseng contains a large amount of saponins called ginsenosides, and substances such as phenolic compounds, maltol components, and saponins, which are anti-aging substances, are produced during steaming.
진세노사이드는 다양한 형태의 성분이 존재하고,이들은 각기 다른 효능을 나타낸다. 또한, 이들은 열처리에 의하여 구조변환을 하여 새로운 물질을 생성하기도 한다. Rg3는 알츠하이머 치매 예방 효과, 항 스트레스 효과, 항암 효과, 혈관이완 작용, 혈관내피성인자의 발현 억제 작용, 뇌 보호 작용, 신경 변성 보호 작용 등이 있고, Rg5는 항산화 활성, 항암 활성, 혈소판 응집 억제 효과, 항알러지 활성, 기억력 향상 및 신경세포 보호 효과, 항염 활성, 치매 예방 효과 등이 있다. 또한, Rk1은 항암 활성, 기억력 향상 및 신경세포 보호 효과, 치매 예방 효과, 세포 재생 활성, 항노화 활성 효과 등이 있고, Rh2는 암세포 증식 억제, 종양 증식 억제, 피부 면역 효과 등이 있다고 알려져 있다. Ginsenosides exist in various forms of ingredients, and they show different efficacy. They may also undergo structural transformation by heat treatment to produce new materials. Rg3 is effective in preventing Alzheimer's dementia, antistress effect, anticancer effect, vasorelaxation, vascular endothelial factor expression, brain protection, neurodegeneration, and Rg5. , Anti-allergic activity, memory and neuroprotective effect, anti-inflammatory activity, dementia prevention effect. In addition, Rk1 is known to have anticancer activity, memory improvement and neuronal cell protection effect, dementia prevention effect, cell regeneration activity, anti-aging activity effect, and the like, and Rh2 is known to have cancer cell growth inhibition, tumor growth inhibition, and skin immune effect.
한편, 원적외선은 약 3~1,000 ㎛의 파장을 가지고 있고, 가열과 비가열의 방법으로 이용되며, 식품의 숙성, 풍미 향상 등에 적용되고 있다. 원적외선은 생물적으로 활성이 있으며, 물질의 중심까지 고르게 열을 전달하는 특성이 있다. 이러한 특성으로 인해 원적외선은 가열시간을 단축시키는데, 에너지 절감 등의 효과를 가져 올 수 있고, 열분해에 의한 영양물질 또는 생리활성물질의 손실을 최소화할 수 있다.Far infrared rays, on the other hand, have a wavelength of about 3 to 1,000 µm, are used for heating and non-heating, and are applied to food ripening, flavor improvement, and the like. Far infrared rays are biologically active and evenly transfer heat to the center of matter. Due to these characteristics, far infrared rays shorten the heating time, bring about energy saving effects, and minimize the loss of nutrients or bioactive substances by pyrolysis.
최근 증숙 및 열처리와 처리온도 및 시간에 따른 인삼의 유효성분의 변화에 대한 연구가 집중되고 있는데, 처리 시간 증가에 따라 효율이 떨어져 원적외선을 이용한 연구가 관심을 받고 있다. 그런데, 아직까지는 인삼을 초미쇄 분말화한 후 원적외선 처리하였을 때 특정 진세노사이드 성분의 함량을 증대시키거나, 새로운 형태의 진세노사이드 성분을 생성시키는 종래기술은 없는 실정이다.Recently, researches on the change of effective ingredients of ginseng with steaming and heat treatment, and treatment temperature and time have been focused, but the research using far infrared rays due to the decrease in efficiency with increasing treatment time has attracted attention. However, there is no prior art to increase the content of a specific ginsenoside component or to produce a new type of ginsenoside component when ultra-pulverized ginseng powder is processed after far infrared rays.
한국공개특허 제2010-0010683호에는 과립형 인삼 단세포 분말 및 그의 제조방법이 개시되어 있고, 한국등록특허 제1102013호에는 용해성이 우수한 인삼 또는 홍삼 농축액 분말 과립의 제조방법이 개시되어 있으나, 본 발명의 특정 진세노사이드 함량이 증가된 인삼, 홍삼 초미세 분말의 제조방법과는 상이하다.Korean Patent Publication No. 2010-0010683 discloses a granular ginseng single cell powder and a method for preparing the same, and Korean Patent No. 1102013 discloses a method for preparing ginseng or red ginseng concentrate powder granules having excellent solubility. It is different from the manufacturing method of ginseng and red ginseng ultrafine powders with increased specific ginsenoside content.
본 발명은 상기한 종래 문제점을 해결하기 위한 것으로, 본 발명은 인삼을 초미세 분말화한 후 원적외선을 조사하여 인삼 분말을 제조하고, 조파쇄 인삼 분말과 진세노사이드 종류 및 함량을 비교함으로써, 조파쇄 인삼 분말에 비하여 특정 진세노사이드 함량을 증대시킬 수 있는 인삼의 가공방법을 제공하는 데 그 목적이 있다.The present invention is to solve the above-mentioned conventional problems, the present invention is to prepare a ginseng powder by irradiating far infrared rays after ultrafine powdered ginseng, by comparing the type and content of crude crushed ginseng powder and ginsenosides, It is an object of the present invention to provide a processing method of ginseng that can increase a specific ginsenoside content as compared to crushed ginseng powder.
상기 과제를 해결하기 위해, 본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing a ginseng ultrafine powder having a particular ginsenoside content enhanced by drying the ginseng, ultrafine powdered far-infrared treatment.
또한, 본 발명은 상기 방법으로 제조된 특정 진세노사이드 함량이 증진된 인삼 초미세 분말을 제공한다.In addition, the present invention provides a ginseng ultrafine powder having a specific ginsenoside content enhanced by the above method.
또한, 본 발명은 상기 인삼 초미세 분말이 함유된 식품을 제공한다.The present invention also provides a food containing the ginseng ultrafine powder.
본 발명은 인삼을 초미쇄 파쇄한 후 원적외선 처리를 함으로써, 원적외선 처리한 조파쇄 인삼 분말에 비하여 특정 진세노사이드의 함량을 현격하게 증대시키거나 새로운 진세노사이드 성분이 생성됨으로써 기능성을 향상시킨 새로운 형태의 건강 지향의 인삼 및 이를 이용한 기능성 식품을 제공할 수 있고, 농가의 생산력 향상 및 부가가치 증대를 꾀할 수 있다.According to the present invention, ultrafine crushed ginseng is treated with far-infrared rays, thereby significantly increasing the content of specific ginsenosides or generating new ginsenosides as compared to the far-infrared treated crushed ginseng powder. Can provide health-oriented ginseng and functional foods using the same, and can improve the productivity of farmers and increase the added value.
본 발명의 목적을 달성하기 위하여, 본 발명은 인삼을 건조한 후, 초미세 분말화하여 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention provides a method for producing a ginseng ultrafine powder having a particular ginsenoside content, characterized in that the ginseng is dried, and then ultra-fine powdered far-infrared treatment.
본 발명의 방법에서, 상기 인삼은 홍삼, 백삼, 산삼, 산양삼 또는 장뇌삼일 수 있으며, 바람직하게는 홍삼일 수 있으나, 이에 제한되지 않는다.In the method of the present invention, the ginseng may be red ginseng, white ginseng, wild ginseng, goat ginseng or camphor ginseng, preferably red ginseng, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 특정 진세노사이드는 Rg3, Rg5, Rk1 또는 Rh2 중 하나 이상일 수 있으나, 이에 제한되지 않는다.In addition, in the method of the present invention, the specific ginsenoside may be one or more of Rg3, Rg5, Rk1 or Rh2, but is not limited thereto.
또한, 본 발명의 방법에서, 상기 초미세 분말화는 인삼의 평균 입경을 0.1~10 ㎛로 분말화하는 것일 수 있으며, 바람직하게는 전체 분말 중 90~95 중량%의 평균 입경이 2 ㎛ 이하가 되도록 분말화하는 것일 수 있다. 상기 평균 입경을 만족하는 인삼 초미세 분말에 원적외선 처리해야 특정 진세노사이드 함량이 현격하게 증대될 수 있다.In addition, in the method of the present invention, the ultra fine powdering may be to powder the average particle diameter of ginseng to 0.1 ~ 10 ㎛, preferably 90 ~ 95% by weight of the total powder of the average particle diameter is 2 ㎛ or less It may be powdered. Far-infrared ray treatment should be performed on the ginseng ultrafine powder that satisfies the average particle diameter to significantly increase the content of ginsenosides.
상기 인삼을 초미쇄 파쇄하는 방법은 특별히 한정되는 것은 아니나, 바람직하게는 인삼을 -196~30℃의 온도 조건에서 초미세 파쇄할 수 있다. 이때, -196~30℃의 온도 조건은 분쇄 실린더의 온도를 -196~30℃가 되게 함으로써 달성될 수 있거나, -196~30℃로 온도를 낮출 수 있는 부재료를 인삼과 함께 혼합함으로써 달성될 수 있다. -196~30℃로 온도를 낮출 수 있는 부재료로는 드라이아이스 또는 액체 질소를 사용할 수 있으나, 이에 제한되지 않는다. 이때, 드라이아이스 또는 액체 질소의 사용량은 바람직하게는 인삼 중량 대비 0.5~1.5배 중량만큼 첨가할 수 있다. 드라이아이스 또는 액체 질소의 첨가량이 상기 중량보다 적으면 온도를 낮추는데 시간이 오래 걸려 경제적으로 바람직하지 못하고, 첨가량이 상기 중량보다 많으면, 급속한 온도 변화로 인해 인삼의 조직이 손상될 수 있다.The method of ultra-crushing the ginseng is not particularly limited, but preferably, the ginseng may be micro-crushed at a temperature condition of -196 to 30 ° C. At this time, the temperature condition of -196 ~ 30 ℃ can be achieved by bringing the temperature of the grinding cylinder to -196 ~ 30 ℃, or can be achieved by mixing the ginseng with ginseng that can lower the temperature to -196 ~ 30 ℃ have. Dry material or liquid nitrogen may be used as a material that can lower the temperature to -196 ~ 30 ℃, but is not limited thereto. In this case, the amount of dry ice or liquid nitrogen may be added by 0.5 to 1.5 times the weight of ginseng. If the amount of dry ice or liquid nitrogen is less than the weight, it is not economically desirable to take a long time to lower the temperature, and if the amount is more than the weight, the structure of ginseng may be damaged due to rapid temperature change.
또한, 본 발명의 방법에서, 상기 원적외선 처리는 원적외선이 방사되는 판에서 초미세 분말화된 인삼을 볶아 처리할 수 있다. 상기 볶는 공정은 50~230℃의 온도에서 10초~10시간 동안 수행할 수 있으며, 바람직하게는 130~160℃의 온도에서 0.5~1.5분 동안 수행할 수 있으며, 더욱 바람직하게는 135℃의 온도에서 1분 동안 수행할 수 있다. 인삼의 C, H, N, O 로 구성된 셀룰로오스, 전분 등의 성분은 230~ 240℃의 온도범위(착화점)에서 가연가스를 발생시키므로 볶을 때 적어도 230℃를 넘지 않는 것이 좋으며, 인삼의 전분은 50~70℃의 온도 범위에서 호화되므로 적어도 50℃를 넘는 것이 좋다. 또한, 볶는 온도가 높으면 처리 시간이 단축되고, 온도가 낮으면 처리 시간이 길어지게 된다.In addition, in the method of the present invention, the far-infrared treatment can be treated by roasting ultra-fine powdered ginseng in the plate from which the far-infrared rays are radiated. The roasting process may be performed for 10 seconds to 10 hours at a temperature of 50 ~ 230 ℃, preferably may be carried out for 0.5 to 1.5 minutes at a temperature of 130 ~ 160 ℃, more preferably at a temperature of 135 ℃ This can be done for 1 minute at. Ingredients such as cellulose, starch, etc. composed of C, H, N, and O of ginseng generate flammable gas in the temperature range (ignition point) of 230 ~ 240 ℃, so it is better not to exceed at least 230 ℃ when roasting. Since it is gelatinized in the temperature range of -70 degreeC, at least 50 degreeC is good. In addition, when the roasting temperature is high, the treatment time is shortened. When the temperature is low, the treatment time is long.
본 발명은 또한, 상기 방법으로 제조된, 평균 입경이 0.1~10 ㎛이며, 진세노사이드 중 Rg3, Rg5, Rk1 또는 Rh2 중 하나 이상의 함량이 조파쇄 인삼 분말에 비해 증대된 것을 특징으로 하는 인삼 초미세 분말을 제공한다.The present invention also has a ginseng candle, characterized in that the average particle diameter of 0.1 ~ 10 ㎛ prepared by the above method, the content of one or more of Rg3, Rg5, Rk1 or Rh2 in ginsenosides increased compared to the crude crushed ginseng powder To provide a fine powder.
본 발명은 또한, 상기 진세노사이드 함량이 증진된 인삼 초미세 분말을 함유하는 식품을 제공한다. 상기 식품의 종류에는 특별한 제한은 없다. 상기 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 건강식품을 모두 포함한다.
The present invention also provides a food containing the ginseng ultrafine powder having enhanced ginsenoside content. There is no particular limitation on the kind of the food. Examples of the foods include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, dairy products including gum, ice cream, various soups, beverages, teas, drinks, alcoholic beverages and vitamin complexes. This includes all of the health foods in the usual sense.
이하, 본 발명의 내용을 하기 실시예를 통해 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.
제조예Manufacturing example 1 : 원적외선으로 처리된 초미세 홍삼 분말의 제조 1: Preparation of Ultrafine Red Ginseng Powder Treated with Far Infrared Rays
홍삼을 깨끗하게 수세하고 건조시킨 후, 드라이아이스와 함께 혼합한 후 초미세 분쇄기로 평균 입경이 0.1~10 ㎛이 되도록 초미세 분쇄하였다. 이 후, 초미세 분쇄된 홍삼 분말을 원적외선이 방사되는 판 위에 올려놓고, 135℃로 1분 동안 볶아주었다.
The red ginseng was washed with water and dried, mixed with dry ice, and then ground to an ultrafine grinder so as to have an average particle diameter of 0.1 to 10 µm. Thereafter, the ultra fine pulverized red ginseng powder was placed on a plate on which far-infrared rays were radiated, and roasted at 135 ° C. for 1 minute.
비교예Comparative example 1 : One : 조파쇄Rough fracture 홍삼 분말의 제조 Preparation of Red Ginseng Powder
홍삼을 깨끗하게 수세하고 건조시킨 후 평균 입경이 150~200 ㎛ 크기가 되도록 조파쇄하여 홍삼 분말을 제조하였다.
Red ginseng was washed with water and dried, and then roughly crushed to an average particle size of 150 ~ 200 ㎛ to prepare a red ginseng powder.
실시예Example 1 : 원적외선으로 처리된 초미세 홍삼 분말과 1: ultra-red ginseng powder treated with far infrared rays 조파쇄Rough fracture 홍삼 분말의 Of red ginseng powder 진camp 세노사이드 함량 분석Cenoside Content Analysis
원적외선으로 처리된 초미세 홍삼 분말(제조예 1)과 조파쇄 홍삼 분말(비교예 1)의 진세노사이드 함량을 분석하였다(표 1). 측정 결과 원적외선 처리 초미세 분말은 조파쇄 분말에 비하여 Rg1, Re, Rb1의 함량이 3.88, 1.74, 4.75 mg/g에서 각각 1.27, 1.19, 2.93 mg/g으로 감소하였다. 반면에 Rh1, Rg2, Rb3, Rd, Rg3, Rh2, Rk1, Rg5 등의 함량은 0.15, 0.13, 0.28, 0.48, 0.07, 0.09, 0.27, 0.15 mg/g에서 각각 0.44, 0.38, 0.62, 1.02, 0.54, 0.37, 3.36, 4.16 mg/g으로 증가하였다. 이러한 경향은 초미분말화와 원적외선 처리에 의해 C-20 side chain이 물리적인 조건과 열의 작용에 의하여 탈당 및 탈수되어 진세노사이드 Rg1, Rb1 등이 진세노사이드 Rg3, Rd 등으로 전환된 것으로 사료된다.Ginsenoside contents of ultra-red ginseng powder (Preparation Example 1) and crude crushed red ginseng powder (Comparative Example 1) treated with far infrared rays were analyzed (Table 1). As a result of the measurement, the far-infrared ultrafine powders had decreased contents of Rg1, Re, and Rb1 from 3.88, 1.74, and 4.75 mg / g to 1.27, 1.19, and 2.93 mg / g, respectively, compared to the crude crushed powder. On the other hand, the contents of Rh1, Rg2, Rb3, Rd, Rg3, Rh2, Rk1, Rg5 are 0.44, 0.38, 0.62, 1.02, 0.54 at 0.15, 0.13, 0.28, 0.48, 0.07, 0.09, 0.27, 0.15 mg / g, respectively. , 0.37, 3.36, 4.16 mg / g. This tendency is attributed to the deglycosylation and dehydration of C-20 side chains by the ultrafine powder and far-infrared treatment, and the conversion of ginsenosides Rg1 and Rb1 to ginsenosides Rg3 and Rd. .
Claims (10)
상기 초미세 분말화된 인삼을 원적외선 처리하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 인삼 초미세 분말의 제조방법.Drying ginseng, followed by ultrafine powdering; And
Method for producing a ginseng ultrafine powder enhanced content of a particular ginsenoside, characterized in that the ultra-fine powdered ginseng is far-infrared.
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| KR20160007716A (en) * | 2014-06-25 | 2016-01-21 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rg2 |
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| KR20210122736A (en) * | 2019-09-16 | 2021-10-12 | 대한민국(농촌진흥청장) | Ginseng powder with increased ginsenoside Rh1 and polyphenol contents and method for manufacturing the ginseng powder |
| KR20220085488A (en) * | 2020-12-15 | 2022-06-22 | 주식회사 뉴트리케어 | Method for producing double-coating red ginseng granule with enhanced ginsenoside content and improved preservability |
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| CN106556658A (en) * | 2016-11-17 | 2017-04-05 | 鲁东大学 | A kind of method of content of ginsenoside in raising Folium Ginseng |
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Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930006561B1 (en) * | 1990-12-18 | 1993-07-21 | 한국인삼연초연구소 | Method for making ginseng tea |
| KR100658772B1 (en) * | 2004-01-20 | 2006-12-15 | 씨제이 주식회사 | A drink containing ultrafine powder of ginseng and the method thereof |
| KR100855897B1 (en) * | 2007-01-15 | 2008-09-03 | 주식회사 케이티앤지 | Ultra-Fine Powders of Ginseng or Red Ginseng |
| KR101068216B1 (en) * | 2009-06-10 | 2011-09-28 | 재단법인 홍천메디칼허브연구소 | Method for producing dried ginseng with increased red ginseng components using far-infrared irradiation |
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- 2012-07-25 KR KR1020120081112A patent/KR20130018534A/en active Application Filing
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| KR20160007715A (en) * | 2014-06-25 | 2016-01-21 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rh1 or Rg2 |
| KR20160007716A (en) * | 2014-06-25 | 2016-01-21 | 주식회사 한국인삼공사 | Method for Making Red Ginseng Powder Enriched with Ginsenoside Rg2 |
| KR101576093B1 (en) | 2015-06-09 | 2015-12-21 | (주)다정 | Manufacturing method of functional nanoparticle for maximizing absorption rate in the body and the nanoparticle made by the method |
| CN107427055A (en) * | 2016-01-06 | 2017-12-01 | 哈斯贝兰思 | The device of subtle powder smash Red Ginseng is manufactured, for being decomposed by biochemical fermentation and enzyme and the Red Ginseng concentrate of red ginseng active ingredient uptake ratio and the preparation method of red ginseng liquid of maximizing by physics mode |
| KR20210122736A (en) * | 2019-09-16 | 2021-10-12 | 대한민국(농촌진흥청장) | Ginseng powder with increased ginsenoside Rh1 and polyphenol contents and method for manufacturing the ginseng powder |
| KR20220085488A (en) * | 2020-12-15 | 2022-06-22 | 주식회사 뉴트리케어 | Method for producing double-coating red ginseng granule with enhanced ginsenoside content and improved preservability |
| KR20220138602A (en) * | 2021-04-06 | 2022-10-13 | (주)더스킨스 | Ginseng Berry Prolysis Extract And Manufacturing Method And, Composition For Anti-Inflammation And Anti-Wrinkle Comprising The Same As An Active Ingredient |
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| KR20140106475A (en) | 2014-09-03 |
| KR101523490B1 (en) | 2015-05-28 |
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