KR20150016025A - Preparation method for fermented ginseng berry extract, nutraceutical composition and cosmetic compostion using the same - Google Patents

Abstract

The present invention relates to a manufacturing method of fermented extracts of steamed and dried ginseng and a health promoting functional food composition and a cosmetic composition using the same. The manufacturing method of fermented extracts of steamed and dried ginseng comprises the steps of steaming and drying washed ginseng berries; fermenting the dried ginseng berries by using lactic acid bacterium; naturally drying the fermented ginseng berries; and extracting the naturally dried ginseng berries. According to the present invention, processed ginseng products with a large amount of ginsenoside are obtained by using ginseng berries wasted in farms raising ginseng. In addition, the content of ginsenoside Re can be increased among obtained extracts wherein the ginsenoside Re has greater antidiabetic effects, anti-oxidant effects, and an effect of protecting liver compared to other ginsenoside derivatives.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing a fermented extract of ginseng fruit, a health functional food composition using the same and a cosmetic composition,

The present invention relates to a method for producing a fermented extract of a ginseng fruit having enhanced extractability of useful components such as ginsenoside Re of ginseng fruit, a health functional food composition using the same, and a cosmetic composition.

Ginseng is a perennial semisynthetic oily plant belonging to the acanthomaceae family. Its efficacy is widely known in various fields of China and Korea.

It is widely known that ginseng contains a large amount of ginsenoside, and it has recently been used as a food for health food by applying it to foods in recent years.

Ginseng usually takes more than 4 years to grow, and in order to obtain the highest quality ginseng, it has to be cultivated for 6 years. It takes a long time to grow, and during the cultivation, yields are higher than the original cultivation for various reasons such as various diseases and natural disasters. There is a disadvantage that it takes a lot of time to obtain ginseng.

Ginseng has roots and spines under the ground, and it consists of stems, leaves, and fruits on the ground. More particularly, the present invention relates to a plant having a root, root and main root and a stem connected to the root of the root, a root extending from the root of the root, a stem extending from the root, There is a vase of branches.

Ginseng begins to bloom with ginseng in its third year or more, and greenish-colored fruit is produced in May. In the middle of July, the green fruits of ginseng ripen while ripening, and become fruitless.

Ginseng cultivation farms use ginseng roots mainly. Therefore, in order to promote root growth rather than reproductive growth, when ginseng fruit starts to be produced, ginseng fruit is picked up. At this time, in the field, a part of the flower is cut, and the flower and the ginseng fruit are taken together in a lump state.

 Ginsenoside refers to saponin contained in ginseng, and ginseng contains various kinds of ginsenosides. The ginsenosides of ginseng include Panaxadiol (PD), Panaxatriol (PT), and Oleanane. In addition to the above ginsenoside components, ginsenosides include carbohydrates such as starch as antidiaminoside materials, antioxidative aromatic compounds of polyacetylene, gomisin N-A to protect liver, and acidic peptides that act like insulin.

The main pharmacological actions of ginsenoside affect the central nervous system, the endocrine system, the immune system, the metabolic system, etc., and exert various effects on the body regulating function. In addition, ginsenoside has a high ability to decompose fat, promoting nutrient absorption and digestion, promoting metabolism through activation of intracellular enzymes, increasing energy, restoring fatigue, feeling helpless, improving appetite, It is known that there is an effect such as acceleration.

Ginsenoside Re, which is much higher in ginseng root than ginseng root, has anti-diabetic effect, liver protective effect, antioxidant effect, central nervous suppression effect, DNA and RNA promoting action, prasmin activating action and promoting adrenocorticotropic hormone secretion Rd is known to promote adrenocortical hormone secretion, Rb ₂ is known to have central nerve inhibitory action, promoting DNA and RNA synthesis, plasmin activating action, promoting adrenocortical stimulating hormone secretion, and antidiabetic action .

However, since the ginseng fruit and ginseng root are removed from the ginseng for the growth of ginseng roots, the ginsenoside is not used in the ginseng fruit and ginseng root.

Therefore, various extraction methods have been proposed to utilize the fruits of ginseng as a health supplement food, beverage, and the like.

Korean Patent Laid-Open No. 10-2008-0093266, for example, relates to a health functional food containing a concentrated ginseng fruit concentrate, a method for producing the same, and a concentrated ginseng fruit concentrate, which comprises extracting the roasted ginseng fruit and extracting ginseng Discloses a method for producing a fruit concentrate.

In addition, Korean Patent Registration No. 10-0852139 relates to a method for producing a ginseng fruit and a ginseng vase extract, which comprises expanding and fermenting the ginseng fruit and extracting the ginseng vase, comprising the steps of: (1) (2) a step of expanding the dried ginseng fruit and the ginseng vase, (3) fermenting the expanded ginseng fruit and the ginseng vase, (4) the step of fermenting the fermented ginseng fruit And a step of extracting the ginseng vase, and a method of producing the ginseng vase extract and the expanded and fermented ginseng fruit.

Korean Patent Publication No. 10-2008-0093266 Korean Patent Registration No. 10-0852139

It is an object of the present invention to provide a method for producing a fermented extract of ginseng fruit which contains a large amount of various components including ginsenoside Re, which is contained in ginseng fruit, and a health functional food composition and a cosmetic composition using the same.

To this end,

Washing and drying the washed ginseng fruit,

Fermenting the dried ginseng fruit with lactic acid bacteria,

Naturally drying the fermented ginseng fruit,

Step of extracting naturally dried ginseng fruit

And a method for producing the fermented ginseng extract.

According to the present invention, ginseng processed products having a high ginsenoside content can be obtained using the ginseng fruit which is just discarded in the conventional ginseng cultivation farmhouse. In addition, the content of ginsenoside Re, which is known to be superior to other ginsenoside derivatives in antidiabetic effect, antioxidative action, and liver protective action, can be increased in the obtained extract.

In the present invention, a method for preparing ginseng extract, in which the content of ginsenoside Re contained in the ginseng fruit is specifically increased by drying the ginseng fruit after boiling the ginseng fruit several times, followed by natural drying, is presented.

Each step will be described in more detail below.

First, the washed ginseng fruit is boiled and then dried.

This step is intended to increase the content of ginsenosides contained in the ginseng fruit or to produce various ginsenosides.

At this time, considering the above-mentioned purpose, it is preferable to perform the steaming at 80 to 90 ° C for 1 to 2 hours, and the steaming may be carried out using a commercially available steamer and a tiller.

The dried ginseng fruit is dried to remove water and / or water vapor. It is preferable that the ginseng fruit is dried after steaming at a temperature of 70 to 80 ° C for 5 to 12 hours so that the water content of the ginseng fruit is 12 ± 15%.

When the drying step after the boiling is repeated three times, the content of the ginsenoside ingredient contained in the ginseng fruit can be maximized and the sensory preference of the consumer can be improved.

Next, a small amount of water is sprayed onto the dried ginseng fruit, and lactic acid bacteria are inoculated and fermented at 35 to 40 ° C for more than 7 days.

Then, the fermented ginseng fruit is naturally dried for 12 hours or more.

After several times of repeated drying, the ginseng fruit is further subjected to microbial fermentation and natural drying to maximize the content of ginsenoside Re contained in the ginseng fruit. Especially, it is possible to secure the effect of increasing the content of ginsenoside Re, which could not be obtained through a drying process such as hot air drying or freeze drying, through a natural drying process.

In this case, it is preferable that the drying is performed for 12 hours or more in order to make the moisture content of the ginseng fruit 10% or less. If the water content exceeds the upper limit value, the efficiency of the extraction process to be performed subsequently may be deteriorated due to excessive moisture content Which is undesirable.

Next, the naturally dried ginseng fruit is extracted.

The ginseng fruit extract of the present invention can be produced by a conventional method known in the art, that is, a method such as hot water extraction, room temperature extraction, warming extraction, ultrasonic extraction, supercritical extraction ≪ / RTI >

Specific examples include water, a glycol having 1 to 6 carbon atoms, an anhydrous or hydrolyzed alcohol having 1 to 4 carbon atoms, a solvent selected from the group consisting of acetonitrile, dioxane, dimethyl sulfoxide, 1,3-butylene glycol, .

The extraction temperature and time may vary depending on the amount of the sample to be extracted. Preferably, the amount of purified water to be used in the hot water extraction is 10 to 30 times the weight of the raw material and is extracted at 80 to 90 ° C for 8 to 36 hours. Or an organic solvent is preferably used at an amount of 5 to 10 times the weight of the raw material at 70 to 80 캜 for 8 to 24 hours.

Also, in order to sufficiently extract the active ingredient present in the ginseng fruit, the process of extracting the once extracted ginseng fruit once more by adding the solvent once or twice may be added.

The extraction result may then be subjected to filtration or purification.

In addition, the manufacturing method of the present invention may further include a post-processing step. The processing may be carried out by concentrating the extract by a known method or by adding the concentrated liquid to the powder by an additional process such as vacuum distillation, freeze drying or spray drying.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It is to be understood, however, that the following examples are illustrative only and are not to be construed as limiting the scope of the present invention.

(Example 1)

10 kg of ginseng fruit was washed with purified water to remove foreign matter. The washed ginseng fruits were placed in a vat, and the vat was placed in a boil and heated for 2 hours at an average temperature of 85 ° C. The cooked ginseng fruit was placed in a drier and dried for 12 hours while heating to maintain the temperature in the range of 70 to 80 ° C.

The first dried ginseng fruit was again put in a boil and warmed for 1 hour and 30 minutes while maintaining an average temperature of 85 ° C. The cooked ginseng fruit was put into a drier and dried for 8 hours while heating to maintain the temperature in the range of 70 to 80 ° C.

After the second drying, the ginseng fruit was heated again in the boiler and heated at 85 ° C for 3 hours for 1 hour. The cooked ginseng fruit was placed in a drier and was dried for 5 hours while heating to maintain the temperature at 70 to 80 ° C.

After the third drying, the ginseng fruit was again heated in a boiling water bath and maintained at an average temperature of 85 ° C for 4 hours. The cooked ginseng fruit was placed in a drier and dried for 4 hours while heating to maintain the temperature in the range of 70 to 80

After spraying with a small amount of water, the lactic acid bacteria were inoculated into the ginseng fruit which had been frozen four times and fermented for 10 days.

Four times of boiled, dried and fermented ginseng fruit was added with 10 times the weight of purified water and extracted at 85 ° C for 24 hours.

(Example 2)

In the same manner as in Example 1, eight times the weight of an aqueous 95/5 v / v ethanol solution was added to the ginseng fruit which had been subjected to four times of steam drying and drying, and then the mixture was extracted at 85 캜 for 24 hours.

(Comparative Example 1)

The extracts of ginseng fruit were obtained in the same manner as in Example 1, except that the boiling and drying processes were carried out twice.

(Comparative Example 2)

The extracts of ginseng fruits were obtained in the same manner as in Example 1, except that the boiling and drying processes were carried out four times.

(Comparative Example 3)

The same procedure as in Example 1 was repeated except for drying at 70 ° C for 6 hours in a drier instead of natural drying to obtain a ginseng fruit extract.

Claims (8)

Washing and drying the washed ginseng fruit,
Fermenting the dried ginseng fruit with lactic acid bacteria,
Naturally drying the fermented ginseng fruit,
Step of extracting naturally dried ginseng fruit
≪ / RTI > 2. The method of claim 1,
And repeating it three times. The method according to claim 1 or 2,
At 80 to 90 占 폚 for 1 to 2 hours. 3. The process according to claim 1 or 2,
RTI ID = 0.0 > 80 C < / RTI > for 5 to 12 hours. The method according to claim 1, wherein the natural drying
Wherein the water content of the ginseng fruit is at least 10% for at least 12 hours. The method of claim 1,
An organic solvent selected from the group consisting of hot water or a glycol having 1 to 6 carbon atoms, anhydrous or hydrous alcohol having 1 to 4 carbon atoms, acetonitrile, dioxane, dimethylsulfoxide, 1,3-butylene glycol, Is carried out by using the above method. A health functional food composition comprising the fermented extract of ginseng fruit according to claim 1 as an active ingredient. A cosmetic composition comprising a fermented extract of ginseng fruit prepared according to the production method of claim 1 as an active ingredient.