KR20150101209A - Method for Preparing Ginseng Berry Extract Containing High Concentration of Ginsenoside Re - Google Patents

Abstract

The present invention relates to a method for manufacturing a ginseng berry extract including high concentration of ginsenoside Re. According to the method of the present invention, a ginseng berry extract including high concentration of ginsenoside Re can be manufactured by minimizing the destruction of the ginsenoside Re, as the ginseng berry extract is sterilized through: (i) a method for thermally treating the ginseng berry extract at relatively low temperatures and rapidly cooling the same; (ii) a method for emitting ultraviolet rays to the ginseng berry extract; or (iii) a method for totally heating a solution of the ginseng berry extract.

Description

TECHNICAL FIELD The present invention relates to a method for preparing a ginseng fruit extract comprising ginsenoside Re as a high content of ginsenoside Re,

The present invention relates to a method for producing ginseng fruit extract comprising ginsenoside Re in a high content.

Korea Ginseng has been widely used in Korean medicine because it has been recognized in the world. It is a representative herb medicine of Korea and defends the body. It protects the liver against toxic substances, prevents diabetes and hyperlipemia, improves immune function, And thus red ginseng is recognized as a herbal medicine with little side effects. Ginseng usually takes 4-6 years to grow, and the ginseng contains about 75% moisture, so red ginseng is mainly used after drying. In addition to being able to store and distribute the red ginseng basically for a long time, the sugar moiety of saponin is decomposed by oxygen and heat hydrolysis during the process of steam treatment, and various prosapogenin and sapogenin (Ginsenoside-Rg2, -Rg3, -Rg5, -Rg6, -Rk1, -Rk3, -Rh1, -Rh2, -Rh4, -F1, -F4, Compound-K, Protopanaxadiol, Protopanaxatriol, Panaxadiol, Panaxatriol) Many patents have been disclosed.

The ginseng fruit is used only for seed securing and the ginsenoside Re component is 132 mg / g (dry weight), which is 18 times higher than roots (7.4 mg / g (dry weight) And it is being removed to increase the content and promote the growth of the root. In 2010, 1,935 tons and 2,721 tons of ripe and ripe ginseng fruit powder were produced as by-products, which were converted to domestic ginseng cultivation area standard. Until now, the processing method of ginseng has not fallen into the category of "red ginseng" by traditional heat treatment.

At present, roots in ginseng cultivation are used as general food materials and health functional foods, but the ground part including ginseng fruit can not be used as a health functional food material, but an extract product used as a general food material is commercialized. In particular, the ginseng fruit in the above-ground part of ginseng has a characteristic feature that ginsenoside Re content is very high. Recently, it has been widely used as a hot-water extract-type ginseng beverage product and as a cosmetic material. However, in the conventional hot water extraction processing method, more than 95% of the ginsenoside Re content, which is characteristic of the ginseng fruit, is decomposed and changed into ginsenoside Rg2, Rh1, etc., so that the constituent characteristics are completely lost (Korean Application No. 10-2011 37, No. 3, 269-272 (2013), J. Agric. Food Chem. 2006, 54, 9936-9942). The reason why the hot water extraction processing method is applied to the processing of the ginseng fruit basically is that the red ginseng process is essential to carry out the red ginseng process and the red ginseng process which changes into prosapoginin is superior in terms of efficacy and the ginseng beverage product has a distribution period And the result is that the excellent anti-diabetic and anti-obesity effects exerted by ginsenoside Re, a characteristic of ginseng fruit, are lost. Therefore, the processing method that can maintain the naturally produced ginsenoside Re content characteristics is also important in terms of high added value of the vital resources that are inevitably generated in the cultivation of ginseng and that it can be utilized as a new income generating resource in the ginseng farming farm .

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Korean Patent Application No. 10-2011-0141998

J Ginseng Res Vol. 37, No. 3, 269-272 (2013). J. Agric. Food Chem. 2006, 54, 9936-9942.

The present inventors have made efforts to develop a method for sterilizing ginseng fruit extract without destroying ginsenoside Re existing in a high content of ginseng fruit extract. As a result, it was found that (i) the ginseng fruit extract was heat-treated at a relatively low temperature and rapidly cooled, (ii) the ginseng fruit extract was irradiated with ultraviolet light, or (iii) The present inventors have completed the present invention by experimentally confirming that the ginsenoside Re extract can be prepared by disinfecting the fruit extract to minimize the breakdown of ginsenoside Re and to maintain a high concentration of ginsenoside Re.

Accordingly, an object of the present invention is to provide a method for producing ginseng fruit extract containing ginsenoside Re in a high content.

The objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, there is provided a method of preparing a ginseng fruit extract comprising a high content of ginsenoside Re comprising the steps of: (a) preparing a ginseng fruit extract; (b) heat-treating the prepared ginseng fruit extract at 70-90 ° C for 30 minutes - 2 hours; And (c) rapidly cooling the ginseng fruit extract heat-treated in step (b) for 10 minutes to 1 hour.

In the first embodiment of the present invention, the product of ginseng fruit extract in which ginsenoside Re is maintained at a high content by minimizing the breakdown of ginsenoside Re is produced through pasteurization after rapid cooling of ginseng fruit extract .

Hereinafter, the method of the present invention will be described in more detail by each step.

Step (a): Step of preparing ginseng fruit extract

The ginseng fruit used in the present invention refers to the fruit that is produced after the ginseng flower has been bloomed, and preferably the red fruit is in a mature state.

The preparation of the ginseng fruit extract can be prepared by various extraction methods known in the art, and is preferably prepared through a process of contacting with an extraction solvent.

Before the extraction step, the ginseng fruit may be dried and / or ground.

The extraction solvent which can be used to obtain the ginseng fruit extract in the present invention is a solvent which can be generally used in a natural product extraction process, and two or more different solvents may be mixed or used sequentially. Preferably, the extraction solvent of the present invention is selected from the group consisting of water, an anhydrous or a lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol), acetone, ethyl acetate, butyl acetate, dichloromethane (CH ₂ Cl ₂ ) , Hexane (Hexane) and 1,3-butylene glycol can be used. More preferably, methanol, ethanol, n-hexane, dichloromethane, ethyl acetate or water can be used .

In the present invention, the process of preparing the ginseng fruit extract may include a filtration step for removing the residue of the ginseng fruit, a vacuum concentration step, or a drying step.

The extraction process is completed by partially or completely removing the extraction solvent and partial removal means concentrating until an aqueous concentrate free of a significant amount of organic solvent is obtained, Can be obtained.

The extract of the ginseng fruit may be prepared in powder form by an additional process such as vacuum distillation and freeze drying or spray drying. The extract prepared in powder form is used by redispersing in a solvent or a mixed solvent. The solvent or mixed solvent in which the extract is dissolved or dispersed may be the same as or different from that used in the extraction, and preferably purified water may be used.

Step (b): Heat-treating the prepared ginseng fruit extract at 70-90 ° C for 30 minutes - 2 hours

The ginseng fruit extract prepared through the step (a) is heat-treated at a temperature of 70-90 ° C for 30 minutes to 2 hours. The heat treatment method is not particularly limited, and a heat treatment mechanism for food can be used. The heat treatment in this step (b) shows the germicidal effect of the ginseng fruit extract and the destruction of ginsenoside Re is minimized by pasteurization.

Step (c): rapid cooling of the ginseng fruit extract heat-treated in the step (b) for 10 minutes to 1 hour

The heat-treated ginseng fruit extract in step (b) is rapidly cooled for 10 minutes to 1 hour. The method of rapid cooling is not particularly limited, and is preferably performed by immersing in ice-water.

According to another aspect of the present invention, there is provided a method of preparing a ginseng fruit extract comprising a high content of ginsenoside Re, comprising the steps of: (a) preparing a ginseng fruit extract; And (b) irradiating the prepared ginseng fruit extract with ultra violet (UV) at 20-25 ° C for 6-48 hours while stirring.

In the second aspect of the present invention, a ginseng fruit extract product having a high ginsenoside Re content can be prepared by minimizing the breakdown of ginsenoside Re by sterilizing the ginseng fruit extract with ultraviolet rays.

Hereinafter, the method of the present invention will be described in more detail by each step.

Step (a): Step of preparing ginseng fruit extract

The step of preparing the ginseng fruit extract is the same as that described in the above-mentioned pasteurization and rapid cooling method, and thus the explanation thereof is not repeated.

Step (b): irradiating the prepared ginseng fruit extract with ultra violet (UV) at 20-25 ° C for 6-48 hours while stirring .

The ginseng fruit extract prepared through the step (a) is sterilized by irradiating ultraviolet rays at a temperature of 20-25 ° C for 6 to 48 hours. The ultraviolet ray irradiation method is not particularly limited, and an ultraviolet ray irradiation apparatus for food sterilization can be used. The bactericidal effect of the ginseng fruit extract is exhibited by the ultraviolet irradiation in the step (b) of this step, and the destruction of the ginsenoside Re is minimized because only the ultraviolet irradiation is performed without performing the high temperature treatment. The wavelength of the ultraviolet ray to be irradiated is preferably in the range of 180 nm to 300 nm, and more preferably in the range of 235 nm to 254 nm. The maximum distance between the inner wall of the ultraviolet irradiation container and the ultraviolet light source is preferably within 50 cm.

According to another aspect of the present invention, there is provided a method of preparing a ginseng fruit extract comprising a high content of ginsenoside Re, comprising the steps of: (a) preparing a ginseng fruit extract; (b) connecting the positive electrode and the negative electrode to the prepared ginseng fruit extract, and heating the extract so that the temperature of the extract reaches 70-90 ° C within 20 minutes; And (c) heating and heating for 10 minutes to 1 hour while maintaining the temperature reached at the step (b) at 70-90 占 폚.

In the third aspect of the present invention, it is possible to manufacture a product of ginseng fruit extract in which ginsenoside Re is maintained at a high content by minimizing breakdown of ginsenoside Re by connecting an electrode to the ginseng fruit extract, . Since the food is not a perfect conductor, when the alternating current is passed through the food, the electric energy is converted into thermal energy and the electric resistance heat is rapidly generated. As a result, the ginseng fruit is rich in soluble electrolyte and the electrolyte concentration in the ginseng extract is increased The intensity of the current increases. Ginseng fruit contains ash content in the range of 3.5 - 7.5% and rich in K, Ca, Na, Mg and P components of soluble electrolyte in ash, ranging from 0.15 - 1.8%. Since the heating mechanism by energization heating is given by P = I ² x R = V ² / R (P: heating value, I: current flowing in the material, V: voltage applied to the material, R: electric resistance of the material) The effect of temperature rise and heating can be further enhanced by adding a phosphate solution used as a pH controller of the extract and 0.05 - 1% (w / v) NaCl (the preferred concentration is 0.85% saline concentration). As shown in the above equation, the heating rate is controlled by the voltage and the number of electrodes, so that the ginsenoside Re content can be maintained and the microorganisms can be more easily killed.

Hereinafter, the method of the present invention will be described in more detail by each step.

Step (a): Step of preparing ginseng fruit extract

The step of preparing the ginseng fruit extract is the same as that described in the above-mentioned pasteurization and rapid cooling method, and thus the explanation thereof is not repeated.

Step (b): connecting the positive electrode and the negative electrode to the prepared ginseng fruit extract, and heating the extract so that the temperature of the extract reaches 70-90 캜 within 20 minutes ;

After connecting the electrodes of the anode and the cathode to the ginseng fruit extract prepared through the step (a), the heat of the extract is heated to reach 70-90 ° C within 20 minutes. In the present invention, the term " ohmic heating "is a method of heating the material itself by causing current to flow directly to the material to be heated, unlike the method of directly heating the heat from the outside. In this method, since the material to be heated is not a perfect conductor, it is a method that utilizes the principle that electric energy is converted into thermal energy by electric resistance when electric current passes. This method has an advantage in that the temperature difference between the center portion of the heating target material and the portion close to the surface is small and the heating temperature can be precisely controlled.

Preferably, the energizing heating at this stage is carried out at a voltage of 300 V or less and at a current of 20 A or less.

Step (c): heating and heating for 10 minutes to 1 hour while maintaining the temperature reached at the step (b) at 70-90 占 폚 .

When the step (b) is performed and the electric power is heated to 70-90 ° C, the electric heating is further maintained for 10 minutes to 1 hour while maintaining this temperature. Preferably, the energizing heating at this stage is carried out at a voltage of 300 V or less and at a current of 20 A or less. In the step (c), the germicidal effect of the ginseng fruit extract is exhibited by the energization heating, and the destruction of ginsenoside Re is minimized because no high temperature treatment is performed.

The present invention relates to a method for producing ginseng fruit extract comprising ginsenoside Re in a high content. According to the method of the present invention, (i) a method of heat-treating a ginseng fruit extract at a relatively low temperature and rapidly cooling it, (ii) a method of irradiating ultraviolet light to the ginseng fruit extract, or (iii) It is possible to produce a ginseng fruit extract in which the breakdown of ginsenoside Re is minimized and the ginsenoside Re is maintained at a high concentration by sterilizing the ginseng fruit extract.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

In the following examples, the production examples of the present invention extract of ginseng fruit extract are divided into (1) pasteurization method (2) ultraviolet irradiation method and (3) electric heat sterilization method.

Example 1: Pasteurization method

(1) Pretreatment of ginseng fruit

The ginseng fruit was harvested and the seeds were separated and removed. Then, the ginseng fruit material was prepared by freezing and drying the ginseng fruit and perilla.

(2) Production of ginseng fruit extract

4000 g of purified water was added to 1000 g of fresh or frozen ginseng fruit pulp, followed by pulverization, homogenization and filtration. For the dried ginseng fruit, 350 g was used for extraction. Extraction was carried out at high speed homogenization, and then the mixture was extracted with stirring at room temperature for 12 hours to separate the filtrate and residue. In order to adjust the taste of the extract, 5 wt% of saccharides (honey, sugar, millet, oligosaccharide, etc.) was added to the extract, and the pH was adjusted to 2.5 using an edible phosphoric acid solution.

(3) Pasteurization treatment of ginseng fruit extract

The sterilization conditions were determined to satisfy both the temperature range in which the ginsenoside Re content was well maintained at the heat treatment temperature and the conditions in which the total number of microorganisms and the coliform group were not detected for distribution.

In order to examine the degree of change in the content of ginsenoside Re in various temperature ranges, the ginsenoside reductance was measured after the sterilization treatment was performed up to 120 ° C, . Table 1 below shows the results of measuring the change in the ginsenoside Re content with the sterilization temperature of the extract prepared.

Heat treatment condition Ginsenoside Re content, mg / g Changes in Re content,
% Temperature, ℃ Reaction time, hr 120 One 0 100% reduction in content 100 2 2.48    67.07% decrease 90 2 6.42    14.74% decrease 80 2 7.00    7.04% reduction 70 2 7.58 Maintain 100% content Extract, before heat treatment - 7.53 -

According to the results shown in Table 1, the heat treatment conditions were 90 ° C or lower, in which the ginsenoside Re content was maintained at 85% or higher, and the treatment temperature maintenance period was less than 2 hours. Because ginsenoside Re is a ginsenoside component which is very vulnerable to thermal reaction, the packed pouch was immersed in ice water for rapid cooling after the packaging of the pouch to stop further reaction by latent heat.

Table 2 below shows the results of measurement of changes in microbial residual amount and ginsenoside Re content by sterilization temperature of ginseng fruit extract.

The ginseng fruit extract was heat - treated and then sterilized by rapid cooling. Microorganism test (Escherichia coli and bacterial count test) and ginsenoside Re content were analyzed. The ginseng fruit extracts were heat - treated, packed in a 100 - mL pouch and cooled in ice water for 30 minutes. Then, the pouch bag was opened to obtain ginseng fruit extract, and then the number of microorganisms and the content of ginsenoside Re were analyzed.

Heat treatment condition Ginsenoside Re content, mg / g Re content change,% Residual microorganism Temperature, ℃ Reaction time,
hr Total bacterial count
(CFU / g) Coliform group
(CFU / g) 90 One 7.15 5.55% reduction voice voice 80 One 7.52 0.66% reduction voice voice 70 One 7.55 0.26% reduction voice voice 70 1.5 7.50 0.92% reduction voice voice extract,
Before heat treatment - 7.57 - 5.5 x 10 ⁴ 3.4 x 10 ³

As can be seen from the results shown in the above Table 2, sterilization at 70-90 ° C for 1 to 1.5 hours and immediately cooling can save 95% or more of the ginsenoside Re content and the remaining microorganisms are killed. Thus, the ginsenoside Re content This characteristic ginseng fruit extract pouch can be made.

Example 2: Sterilization treatment by ultraviolet irradiation

Ultraviolet light destroys the replication of organic molecules in DNA due to the structural change of the nucleic acid in microbial cells. Escherichia coli is killed 100% in a short time if it is irradiated with ultraviolet rays after injecting coliform bacteria into clean purified water. However, the sterilizing power is remarkably lowered in a solution in which various contents of various components are present. This is due to the protective action of microorganisms by various nutrients and the concentration of organic compounds This is because ultraviolet penetration power decreases. In Example 2, the content of ginseng fruit pulp and the irradiation time of ultraviolet rays were controlled to determine the content of ginsenoside Re and the killing effect of microorganisms in the production of ginseng fruit extract.

(1) Preparation of ginseng fruit extract and ultraviolet irradiation condition

4,000 g of purified water was added to 350 g, 700 g, and 1000 g of flesh containing ginseng fruit rind, respectively, and the mixture was subjected to high - speed homogenization and then extracted with stirring at room temperature for 12 hours to separate the filtrate and residue. In order to correct the taste of the extract, 5 wt% of saccharides (honey, sugar, millet, oligosaccharide, etc.) was added to the extract and the pH was adjusted to 2.5 using a phosphate solution for food additives. The solution extracted by each treatment is placed in a container of appropriate height. Ultraviolet light is immersed in an extracting solution of ultraviolet light lamp near the wavelength of 253 - 254 nm, and sealed container having a plurality of light sources arranged so that the distance from the inner wall of the container and the light source is within 50 cm Were used. The sealed reaction tank was irradiated with ultraviolet light for 12, 18, and 24 hours at 20 - 25 ℃ and analyzed for ginsenoside Re content and microbial changes.

Table 3 below shows the ginsenoside Re content and microbial changes of ginseng fruit extract irradiated with ultraviolet rays.

Ginseng berries
Content, g UV irradiation
Hour, hr Gin Senocide Re
Content, g / extract g Residual microorganism Total number of bacteria (CFU / g) Coliform group (CFU / g) 350 Before the survey 2.95 4.1 x 10 ⁴ 1.5 x 10 ³ 12 3.05 voice voice 18 3.00 voice voice 24 2.85 voice voice 700 Before the survey 5.57 6.4 x 10 ⁴ 8.5 x 10 ³ 12 5.25 1.8 x 10 ² voice 18 5.17 voice voice 24 5.68 voice voice 1000 Before the survey 7.85 3.5 x 10 ⁵ 5.4 x 10 ⁴ 12 7.75 1.2 x 10 ³ 3.7 x 10 ² 18 7.80 7.8 x 10 ¹ voice 24 7.81 voice voice

When irradiated with ultraviolet light, the ginsenoside Re content can be maintained at 100%. However, when the content of extract components of ginseng extract in the extract is increased, ultraviolet ray permeability is decreased, so that it takes more time. Therefore, sterilization by ultraviolet irradiation requires a sufficient irradiation time for at least 12 hours.

Example 3: Sterilization treatment by electrification heating method

(1) Preparation of ginseng fruit extract and electric heating conditions

4000g of purified water was added to 1000g of flesh containing ginseng fruit rind, and the mixture was extracted with high speed homogenization and stirring at room temperature for 12 hours to separate the filtrate and residue. In order to adjust the taste of the extract, 5 wt% of saccharides (honey, sugar, millet, oligosaccharide, etc.) was added to the extract and the pH was adjusted to 2.5 using a phosphate solution for food additives. Finally, 0.85% NaCl (w / v) was added based on the extractive capacity to supplement the electrolytes.

The heating method is to connect the electrodes of the anode and the cathode to the extract of the ginseng fruit, apply the electric current, adjust the voltage and current using a voltage regulator controlled from 0 to 300 VAC and a power amplifier controlled to 20 A And the temperature was maintained for 35 minutes after reaching the desired sterilization temperatures of 90, 80, and 70 ° C. within 10 to 20 minutes. Immediately after the completion of heating, the pouch was immediately packed and cooled in ice water for 30 minutes. The number of microorganisms and the content of ginsenoside Re in the ginseng fruit extract after sterilization treatment were analyzed by electrification heating method.

Table 4 below shows the results of measurement of ginsenoside Re content and microbial changes by electric heating.

Conduction heating condition Ginsenoside Re content, mg / g Residual microorganism Temperature, ℃ Hold time, minutes Total number of bacteria (CFU / g) Coliform group (CFU / g) Before heating - 7.35 8.5 x 10 ⁵ 3.2 x 10 ⁴ 70 35 7.30 1.5 x 10 ² 1.2 x 10 ² 80 35 7.55 voice voice 90 35 7.25 voice voice

As can be seen from the results in Table 4, the desired temperature can be maintained more quickly than the conventional convection type heating method, and the working time can be shortened when the large capacity of 500 L or more is processed. In addition, the germicidal effect was maintained at 70 ℃ for 35 min, and the ginsenoside Re content was maintained and the germicidal effect was excellent at the reaction time of 80 - 90 ℃ for 35 min.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (6)

A method for producing a ginseng fruit extract comprising a high content of ginsenoside Re comprising the steps of:
(a) preparing a ginseng fruit extract;
(b) heat-treating the prepared ginseng fruit extract at 70-90 ° C for 30 minutes - 2 hours; And
(c) rapidly cooling the ginseng fruit extract heat-treated in step (b) for 10 minutes to 1 hour.
The method according to claim 1, wherein the rapid cooling in step (c) is performed by immersing in ice-water.
A method for producing a ginseng fruit extract comprising a high content of ginsenoside Re comprising the steps of:
(a) preparing a ginseng fruit extract; And
(b) irradiating the prepared ginseng fruit extract with ultra violet (UV) at 20-25 ° C for 6-48 hours with stirring.
4. The method of claim 3, wherein the wavelength of ultraviolet light in step (b) ranges from 180 nm to 300 nm.
A method for producing a ginseng fruit extract comprising a high content of ginsenoside Re comprising the steps of:
(a) preparing a ginseng fruit extract;
(b) connecting the positive electrode and the negative electrode to the prepared ginseng fruit extract, and heating the extract so that the temperature of the extract reaches 70-90 ° C within 20 minutes; And
(c) heating and heating for 10 minutes to 1 hour while maintaining the temperature reached at the step (b) at 70-90 占 폚.
6. The method of claim 5, wherein the electrification heating in steps (b) and (c) is performed at a voltage of 300 V or less and a current of 20 A or less.