KR20140017732A - Fermentation red ginseng manufacture method - Google Patents
Fermentation red ginseng manufacture method Download PDFInfo
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- KR20140017732A KR20140017732A KR1020120083725A KR20120083725A KR20140017732A KR 20140017732 A KR20140017732 A KR 20140017732A KR 1020120083725 A KR1020120083725 A KR 1020120083725A KR 20120083725 A KR20120083725 A KR 20120083725A KR 20140017732 A KR20140017732 A KR 20140017732A
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- red ginseng
- concentrate
- lactic acid
- ginseng concentrate
- acid bacteria
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
- 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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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
Description
The present invention relates to a method for preparing fermented red ginseng concentrate, and more particularly, to a method for preparing fermented red ginseng concentrate which can maximize saponin, ie, active ginsenoside component content, having high body absorption rate using lactic acid bacteria culture medium.
In general, saponins of red ginseng release nitric oxide (NO), a vascular relaxation factor, from endothelial cells, and ginsenosides prevent or treat adult diseases such as blood pressure lowering, anti-cholesterol effect and erectile dysfunction, and diabetes and aging. Many studies have shown that it works. In addition, the effects of cold and mental stress improvement and body fat decomposition have been reported.
As a result, red ginseng has been applied to various food fields such as red ginseng concentrate, red ginseng tablets, diet foods, and health beverages, and its efficacy is also very diverse.
However, it has been found that the saponin is absorbed into the body by the decomposition and conversion of the structure by the intestinal microorganisms, and as a result, the degree of absorption of saponin is found to be different for each person. For example, 2004 International Conference of the Korean Society of Food and Nutrition, Ham et al. Except for the group that can absorb saponin, 20.3% of the group can only absorb saponin from Protopanaxadiol, 12.5% of the group can only absorb saponin from Protopanaxatriol, and 4.7% of the group cannot absorb saponin. The difference in absorption rate is prominent for each person.
Meanwhile, the main ginsenosides currently known are thirteen basic ginsenosides and 11 ginsenosides converted into thirty-four ginsenosides. Ginseng is composed of glycoside ginsenosides such as Ra, Rb1, Rb2, Rc, and Re, and red ginseng, which repeats the process of steaming and drying, has been shown to increase in the content of Rg1 and Rg3, which are rarely present in white ginseng.
Among ginsenosides known to date, ginsenosides Rg3, Rh1, and Rh2 are known to have the best anticancer and anticancer metastasis effects. These four ginsenosides are saponins in red ginseng and are present in ginseng. It is distinguished from saponin, and it is known that its functionality is excellent due to its easy digestive absorption.
As a result, in order to increase the absorption rate of saponin in the body, it is necessary to process the red ginseng into red ginseng, and then convert the red ginseng saponin into intestinal microorganisms or enzymes and process it into fermented red ginseng.
More specifically, the representative ginsenosides present in red ginseng are based on Protopanaxadiol, Protopanaxatriol, and Oleanane, and the types are determined in the form of glucose, rhamnose, and arabinose connected thereto.
Ginsenosides in which two or more molecules of glucose are connected are Rb1, Rd, and F2, and ginsenosides in which arabinose is connected are Rb2 and Rc, and rhamnose is connected to Re and Rg2. Since it is a polar polymer, its absorption rate is low.
Therefore, when the ginsenosides of these polymers are decomposed by the α-L-arabinosidase, β-D-glucosidase, and α-L-rhamnosidase enzymes, they are converted into the relatively low molecular weight ginsenosides Rh1, Rh2, Rg1, and Rg3, and thus red ginseng saponin. In addition to increasing the body's absorption rate as described above, it is possible to increase the anticancer effect and the efficiency of cancer and tumor metastasis suppression functional efficiency.
For this reason, research on fermented red ginseng has been actively pursued. In addition, for example, Republic of Korea Application No. 1020050069032 (name: fermented red ginseng composition using lactic acid bacteria and a method for producing the same), Application No. 1020050094311 (name: method for producing fermented ginseng or fermented red ginseng using kimchi lactic acid bacteria), Application No. 1020060067946 (Name: Preparation method of red ginseng liquid with excellent flavor and saponin content by fermentation and expansion), Application No. 1020070111888 (Name: Preparation of red ginseng liquid and wild ginseng root solution with increased palatability and saponin content by extrusion molding swelling and fermentation) Fermented red ginseng is known to increase the body absorption rate of saponin.
However, these are only focused on the increase in the body absorption rate of ginsenosides in fermented red ginseng, it is not easy to derive fermentation process for the production and commerciality of fermented red ginseng and the production of another functional material in the fermentation process.
The present invention has been proposed to improve the problems in the conventional preparation of the red ginseng concentrate as described above, by increasing the content of ginsenosides Rg1, Rb1, Rg3, Compound-K components having high absorption in the body by fermentation with lactic acid bacteria culture liquid The purpose is to enhance the body absorption according to.
The present invention for achieving the above object, Red ginseng concentrate manufacturing step of extracting the red ginseng concentrate by heating the red ginseng powder with 70% alcohol; Lactic acid bacteria concentrated culture medium mixing step of mixing the red ginseng concentrate with lactic acid bacteria concentrated culture medium; A stirring step of stirring the mixture to be uniformly mixed; A first centrifugation step for separating the stirred mixture into a concentrated liquid and a solid in a gel form; Lactic acid bacteria culturing step of culturing lactic acid bacteria by inoculating lactic acid bacteria after sterilizing the separated concentrated liquid; A second centrifugal separation step of mixing the lactic acid bacteria culture medium with the solid separated in the first centrifugation step and separating the fermentation concentrate into a solid in a gel form by centrifugation; And a fermentation concentrate collection step of collecting the fermentation concentrate separated in the second centrifugation.
The present invention, by producing a fermented red ginseng concentrate using the lactic acid bacteria culture medium, the content of the active ginsenoside Rg1, Rb1, Rg3, Compound-K component having a high absorption in the body shows the effect of enhancing the body absorption rate accordingly .
1 is a flow chart of the fermented red ginseng concentrate manufacturing process of the present invention.
Figure 2 is a graph comparing the HPLC pattern of the fermented red ginseng concentrate and the conventional red ginseng concentrate of the present invention.
Hereinafter, a specific embodiment of the fermented red ginseng concentrate manufacturing process of the present invention will be described with reference to the flowchart of FIG. 1.
The red ginseng concentrate manufacturing work in the present embodiment is to use the red ginseng prepared through a separate red ginseng manufacturing process, washed 4 to 6 years old ginseng, steamed at 90 ℃ for 4 hours, and then steamed again It is preferable to use red ginseng prepared by drying in a dryer for 48 hours at 70 ℃.
<Manufacture of red ginseng concentrate> (ST 1)
First, the body and the ginseng of the red ginseng prepared as described above are ground into fine powder having a particle size of about 10 to 40 μm, and each is mixed at a weight ratio of 2: 8. Extract for 8 hours. The extract is placed in a concentrator and concentrated to 65% Bx, and the residue is extracted twice with 50% alcohol 10 times. The secondary extract is concentrated to 65% Bx and the residue is extracted 3 times with 10 times the amount of purified water. The third extract is concentrated to 65% Bx.
Store the primary, secondary and tertiary concentrates made in this way.
<Lactic acid bacteria culture medium mixture> (ST 2)
Then, the extracted red ginseng concentrate is mixed with the lactic acid bacteria culture medium.
That is, at this time, the mixture of the first extracted red ginseng concentrate 10% by weight of water 70% by weight and lactic acid bacteria concentrated culture solution 20% by weight, the mixed lactic acid bacteria Enterococcus faecium (Enterococcus faecium), enterococcus Enterococcus faecalis, Lactobacillus casei, Lactobacillus acidophillus, Bifidobacterium longum and Bifidobacterium infantis can be used. More preferably, enterococcus faecalis is used.
Meanwhile, in the mixing step, the first extracted red ginseng concentrate is not used alone, and each of the extracted products of the primary, secondary and tertiary extracts is mixed in the same ratio, and then the mixed red ginseng concentrate is 10 wt% of water 70 wt%. %, Lactic acid bacteria can be mixed with 20% by weight of concentrated culture solution.
<Stirring> (ST 3)
Then, the mixture (red ginseng concentrate, water, lactic acid bacteria culture solution) is carried out to agitate to be uniformly mixed.
<1st centrifuge> (ST 4)
Subsequently, the first centrifugal separation operation of separating the mixture in which the stirring is performed into a liquid and a solid in a gel form is performed through a centrifuge.
That is, at this time, the liquid concentrate and the small amount of red ginseng powder are separated by centrifugation, and then the lactic acid bacteria culture process is performed by using the separated liquid concentrate.
<Lactobacillus culture> (ST 5)
In the lactic acid bacteria culturing step, the liquid obtained by diluting the separated solution 6 times above is sterilized and then inoculated with lactic acid bacteria to incubate the lactic acid bacteria. At this time, the liquid is sterilized at 121 ° C. for 15 minutes, and enterococcus sp. Inoculate Callis Lactobacillus, it is preferable to perform the process of adjusting it to Ph 6.5 and to carry out the lactic acid bacteria culture in the state of removing oxygen by filling with nitrogen.
<Second centrifugal separation> (ST 6)
Thereafter, the lactic acid bacteria culture medium is mixed with the components separated in the first centrifugal separation step (ST 4), wherein the components to be mixed are once again subjected to centrifugation in a state in which the gel solid component is dissolved using alcohol. Separation of the fermentation concentrate into a gelled solid is carried out.
That is, since the gel-like solid separated in the first centrifugal separation step (ST 4) contains the compound-k component, it is dissolved in a separate separation operation and then mixed with the lactic acid bacteria culture solution in this step to maximize the concentration of ginsenosides. It becomes possible.
<Fermentation Concentrate Preparation> (ST 7)
And finally, by collecting the fermented red ginseng concentrate separated in the second centrifugal separation it is possible to obtain the fermented red ginseng concentrate of the present invention.
Table 1 below is a data comparing the content of the ginsenosides Rg1, Rb1, Rc, Rg3, Compound-K of the fermented red ginseng concentrate of the present invention prepared as described above and the conventional conventional red ginseng concentrate, Figure 2 High performance liquid chromatography (HPLC) patterns of each concentrate are shown.
Looking at the table, it can be seen that the content of ginsenoside Rg3 and Compound-K is significantly increased compared to the conventional red ginseng concentrate.
In addition, although the general fermented red ginseng does not contain the Rg1, Rb1, Rc component, it can be confirmed that the red ginseng concentrate of the present invention contains Rg1, Rb1, Rc components corresponding to the general red ginseng concentrate.
Claims (5)
Lactic acid bacteria concentrated culture medium mixing step of mixing the red ginseng concentrate with lactic acid bacteria concentrated culture medium; (ST 2)
A stirring step of stirring the mixture to be uniformly mixed; (ST 3)
A first centrifugation step for separating the stirred mixture into a concentrated liquid and a solid in a gel form; (ST 4)
Lactic acid bacteria culture step of culturing the lactic acid bacteria by inoculating lactic acid bacteria after sterilizing the separated concentrated liquid; (ST 5)
A second centrifugal separation step of separating the lactic acid bacteria culture medium with the solid component of the gel form separated in the first centrifugal separation step (ST 4) and separating the fermentation concentrate and the gel solid through centrifugation;
A fermentation concentrate collection step of collecting the fermentation concentrate separated in the second centrifugation; (ST 7)
Fermented red ginseng concentrate production method is enhanced body absorption characterized in that it comprises a.
In the red ginseng concentrate manufacturing step (ST 1), the red ginseng powder mixed with the body portion and the ginseng portion in a weight ratio of 2: 8 is used, and the red ginseng powder is pulverized to a particle size of about 10 to 40㎛. Fermented red ginseng concentrate production method with enhanced absorption.
In the preparation step of the red ginseng concentrate (ST 1), the red ginseng powder 10 times the amount of 70% spirits and extract the first time at 80 ℃ 8 hours, the first extraction is put in a concentrator and concentrated to 65% Bx to the residue 50 Adding 10 times the amount of alcoholic beverage to the second extraction, the secondary extract is concentrated to 65% Bx and the residue is extracted 3 times with 10 times the purified water;
The red ginseng concentrate that is mixed in the lactic acid bacterium concentrate culture step (ST 2) is used as the red ginseng concentrate, the product of each of the primary, secondary, and tertiary extracted from the red ginseng concentrate manufacturing step (ST 1) in the same ratio Fermented red ginseng concentrate production method characterized in that the absorption in the body is characterized in that it is enhanced.
In the second centrifugal separation step (ST 6), the gel solid component separated in the first centrifugal separation step (ST 4) is dissolved with alcohol, and then centrifugal separation is performed on the mixture in which the lactic acid bacteria culture medium is mixed. Fermented red ginseng concentrate production method with enhanced body absorption.
In the lactic acid bacteria culture step (ST 5), the concentrated liquid is sterilized at 121 ° C. for 15 minutes, inoculated with lactic acid bacteria, and then subjected to a process of adjusting it to pH 6.5, followed by a nitrogen-filled culture of lactic acid bacteria in a state in which oxygen is removed. Fermented red ginseng concentrate production method characterized in that the absorption in the body, characterized in that made.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103877293A (en) * | 2014-04-11 | 2014-06-25 | 施维华 | Chinese medicinal preparation for decreasing blood sugar |
| CN103877374A (en) * | 2014-02-28 | 2014-06-25 | 庄妍 | Traditional Chinese medicine for treating diabetes mellitus and preparation method thereof |
| KR102259935B1 (en) * | 2020-06-02 | 2021-06-02 | 고려홍삼원 주식회사 | Method for preparing low molecular weight-fermented ginseng |
| KR20210067878A (en) * | 2019-11-29 | 2021-06-08 | 한국 한의학 연구원 | Composition for preventing, ameliorating or treating androgen-dependent disorder comprising Phyllostachys pubescens extract as effective component |
| KR20230099496A (en) | 2021-12-27 | 2023-07-04 | 한철영 | Method for preparing red ginseng extract with increased absorption in the body through enzyme and lactic acid bacteria treatment and red ginseng extract prepared by this method |
-
2012
- 2012-07-31 KR KR1020120083725A patent/KR20140017732A/en not_active Application Discontinuation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103877374A (en) * | 2014-02-28 | 2014-06-25 | 庄妍 | Traditional Chinese medicine for treating diabetes mellitus and preparation method thereof |
| CN103877293A (en) * | 2014-04-11 | 2014-06-25 | 施维华 | Chinese medicinal preparation for decreasing blood sugar |
| KR20210067878A (en) * | 2019-11-29 | 2021-06-08 | 한국 한의학 연구원 | Composition for preventing, ameliorating or treating androgen-dependent disorder comprising Phyllostachys pubescens extract as effective component |
| KR102259935B1 (en) * | 2020-06-02 | 2021-06-02 | 고려홍삼원 주식회사 | Method for preparing low molecular weight-fermented ginseng |
| KR20230099496A (en) | 2021-12-27 | 2023-07-04 | 한철영 | Method for preparing red ginseng extract with increased absorption in the body through enzyme and lactic acid bacteria treatment and red ginseng extract prepared by this method |
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