KR20160000657A - Method of Sterilizing Red Ginseng Powder - Google Patents

Method of Sterilizing Red Ginseng Powder Download PDF

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Publication number
KR20160000657A
KR20160000657A KR1020140078071A KR20140078071A KR20160000657A KR 20160000657 A KR20160000657 A KR 20160000657A KR 1020140078071 A KR1020140078071 A KR 1020140078071A KR 20140078071 A KR20140078071 A KR 20140078071A KR 20160000657 A KR20160000657 A KR 20160000657A
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South Korea
Prior art keywords
red ginseng
ginseng powder
sterilization
minutes
powder
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KR1020140078071A
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Korean (ko)
Inventor
김종식
백승환
김준배
전영진
이종태
박채규
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주식회사 한국인삼공사
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Priority to KR1020140078071A priority Critical patent/KR20160000657A/en
Publication of KR20160000657A publication Critical patent/KR20160000657A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a method of sterilizing red ginseng powder, comprising the steps of: 1) pulverizing red ginseng to a predetermined size to produce red ginseng powder; And 2) heat-treating the pulverized red ginseng powder at 140 ° C to 160 ° C for 20 to 80 minutes. In this method, sterilization is effectively performed and the effect of maintaining the amount of ginsenoside Rg1 + Rb1 + Rg3 is maintained have.

Description

Method of Sterilizing Red Ginseng Powder [0002]

The present invention relates to a red ginseng powder sterilization method.

Red ginseng was prepared by processing, drying and processing ginseng under special conditions. Secondary component changes occurred during the temperature treatment process, and ginsenoside Rs, Rg1, Rg2, Rh1, etc.) and the like, and the content of active ingredient such as antioxidant activity is increased.

In order to use the red ginseng powder as an active ingredient of the functional food, a sterilization process is performed before use. In this connection, Patent Document 1 discloses that the ginseng powder is subjected to a wet heat sterilization treatment to sterilize Escherichia coli, common bacteria and fungi, thereby increasing the taste and flavor without thermal deformation and discoloration.

Thus, the conventional disinfection process proceeds in a wet manner, and sterilization is not effectively performed when the disinfection process proceeds to dry. In addition, the conventional sterilization method is performed without pulverizing the raw material, and it is known that the sterilization is effectively performed when pulverizing and dry-sterilization of pulp, and the amount of ginsenoside as an active ingredient is maintained not.

Korean Patent No. 10-1380205

An object of the present invention is to sterilize red ginseng powder by dry disinfection effectively, and to maintain the amount of ginsenoside and to provide a method of sterilizing red ginseng powder which can be used for various foods, health functional foods and the like.

In order to solve the above problems, the present invention provides a method for sterilizing red ginseng powder comprising the steps of:

1) pulverizing red ginseng to a predetermined size to produce red ginseng powder; And

2) heat-treating the pulverized red ginseng powder at 140 ° C to 160 ° C for 20 to 80 minutes.

In addition, the present invention provides red ginseng powder sterilized by the above method.

First, terms used in the present invention will be described.

The term "red ginseng powder" of the present invention is used to mean any powder obtained by pulverizing red ginseng or concentrating and drying red ginseng extract.

Hereinafter, the present invention will be described in detail.

The present invention provides a red ginseng powder sterilization method comprising the steps of:

1) pulverizing red ginseng to a predetermined size to produce red ginseng powder; And

2) heat-treating the pulverized red ginseng powder at 140 ° C to 160 ° C for 20 to 80 minutes.

The size of the red ginseng powder may be 0.05 mm to 0.3 mm, preferably 0.1 mm to 0.25 mm, and more preferably 0.15 mm to 0.2 mm, but is not limited thereto. When the size of the pulverized red ginseng powder is out of the above range, that is, when the size of the pulverized red ginseng powder is more than the upper limit value, heat is not evenly distributed to the red ginseng powder even when the heat treatment is applied, and the germicidal effect of the red ginseng powder is lowered. There may be a problem that the content of the effective ginsenosides Rg1 + Rb1 + Rg3 is decreased during the treatment. The red ginseng powder exceeding the upper limit value has a low sterilizing effect and it is limited to use as a product, and the red ginseng powder having a lower limit value may be carbonized at the time of heat treatment or may affect the surface composition.

The heat treatment in the step 2) may be a heat treatment at 140 ° C to 150 ° C for 20 to 80 minutes, more preferably a heat treatment at 140 ° C to 150 ° C for 20 to 60 minutes, but is not limited thereto.

In this regard, dry heat sterilization is generally carried out at about 180 ° C for about 1 hour. However, since the product is carbonized or the packaging is deformed, it is not used in products. It is mainly used for sterilizing glass containers. Therefore, when the heat treatment is performed at an upper limit of 160 ° C, the product may be carbonized, or the effective ginsenosides Rg1 + Rb1 + Rg3 may decrease. If the heat treatment is performed at a temperature lower than 140 ° C, sterilization It is preferable that the heat treatment is performed at a temperature in the range of 140 캜 to 160 캜.

The moisture content of the pulverized red ginseng powder may be 1% to 15%, more preferably 3% to 10%, and still more preferably 4% to 7%, but is not limited thereto. When the moisture content of the ground red ginseng powder is below the lower limit value, discoloration easily occurs and the sterilization effect is decreased. When the moisture content exceeds the upper limit value, excessive heat may cause thermal deformation, or ginsenoside may be converted or destroyed and Rg1 The red ginseng powder in which the + Rb1 + Rg3 content is maintained at 5 mg / g to 15 mg / g can not be obtained. Also, if the moisture content is above 15%, it may be affected by moisture rather than sterilization by dry heat. In this case, it may be difficult to apply the product because it affects the properties and surface composition of red ginseng powder.

The content of Rg1 + Rb1 + Rg3 in the red ginseng powder may be from 5 mg / g to 15 mg / g, more preferably from 7 mg / g to 12 mg / g, and still more preferably from 8 mg / g to 10 mg / g However, this is not the case.

In one embodiment of the present invention, the red ginseng powder is contaminated with an initial number of bacteria of 3 × 10 7 and sterilized at 140 ° C. to 160 ° C. for 20 minutes to 80 minutes. Thereafter, the microbial viable cell count and the Rg 1 + Rb 1 + Rg 3 content Respectively. As a result, it was confirmed that the sterilizing effect started at a temperature of at least 140 ° C (see Table 1) and that the red ginseng powder had a definite effect at 150 ° C for at least 40 minutes. In this temperature range, the amount of Rg1 + Rb1 + Rg3 was large (See Fig. 1). Therefore, it was confirmed that conditions for drying and sterilization of red ginseng powder at 140 ° C to 160 ° C for 20 minutes to 80 minutes are useful.

In addition, the present invention provides red ginseng powder sterilized by the above method.

The content of Rg1 + Rb1 + Rg3 in the red ginseng powder may be from 5 mg / g to 15 mg / g, more preferably from 7 mg / g to 12 mg / g, and still more preferably from 8 mg / g to 10 mg / g However, this is not the case.

As described above, since the sterilization method of red ginseng powder according to the present invention is effective in sterilization and the amount of ginsenoside Rg1 + Rb1 + Rg3 is maintained, the sterilization method of the present invention and the sterilized red ginseng powder can be obtained as ginsenoside Rg1 + Rb1 + Rg3 as an active ingredient, a health functional food, and a cosmetic composition.

The sterilization method of red ginseng powder according to the present invention has an effect of sterilizing effectively by heat treatment by dry heat and maintaining the amount of ginsenoside Rg1 + Rb1 + Rg3 in red ginseng powder.

1 is a graph showing Rg1 + Rb1 + Rg3 content according to temperature and treatment time.

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

However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

< Example  1> Sterilization of red ginseng powder

Red ginseng powder pulverized at 0.15 mm to 0.2 mm was contaminated with 3 x 10 &lt; 7 &gt; of the initial number of bacteria and sterilized at 100 to 200 DEG C for 20 to 80 minutes. After sterilization, viable cell counts and Rg1 + Rb1 + Rg3 contents were investigated. The number of viable microorganisms is shown in Table 1, and the content of Rg1 + Rb1 + Rg3 is shown in Fig.

Treatment temperature Processing time (min) Number of microorganism living cells (cfu / g) Ginsenoside Rg1 + Rb1 + Rg3 (mg / g) 100 ℃

20 2.7 × 10 6 9.59 40 2.8 × 10 6 9.51 60 2.6 x 10 6 9.56 80 3.2 × 10 6 9.63 110 ° C
30 3.1 × 10 6 9.55 60 3.2 × 10 6 9.61 120 DEG C
30 1.2 × 10 6 9.59 60 1.1 × 10 6 9.66 130 ℃
30 1.2 × 10 6 9.51 60 1.0 × 10 6 9.54 140 ° C


20 5.4 × 10 5 9.51 40 1.3 x 10 5 9.41 60 6.2 × 10 4 9.32 80 4.2 x 10 3 9.19 150 ℃

20 3.5 × 10 2 9.48 40 1.8 x 10 9.38 60 0 9.19 80 0 8.45 160 ° C


20 0 9.38 40 0 8.47 60 0 7.73 80 0 7.26

As a result, it was confirmed that the sterilizing effect started at a temperature of at least 140 ° C and that the red ginseng powder had a sterilizing effect at a temperature of 150 ° C for more than 40 minutes. In this temperature range, Rg1 + Rb1 + Rg3 The amount was not significantly changed. Therefore, it was confirmed that conditions for drying sterilization of red ginseng powder and maintaining the active ingredient at 140 to 160 캜 for 20 to 80 minutes were useful.

Claims (10)

1) pulverizing red ginseng to a predetermined size to produce red ginseng powder; And
2) heat treating the pulverized red ginseng powder at 140 ° C to 160 ° C for 20 to 80 minutes. The method according to claim 1,
Wherein the size of the red ginseng powder is 0.05 mm to 0.3 mm. The method according to claim 1,
Wherein the heat treatment in the step 2) includes a step of heat-treating at 140 ° C to 150 ° C for 20 to 80 minutes. The method of claim 3,
Wherein the heat treatment in the step 2) comprises a heat treatment at 140 ° C to 150 ° C for 20 to 60 minutes. The method according to claim 1,
Wherein the pulverized red ginseng powder has a water content of 1% to 15%. The method of claim 5,
Wherein the pulverized red ginseng powder has a moisture content of 3% to 10%. The method of claim 6,
Wherein the pulverized red ginseng powder has a moisture content of 4% to 7%. The method according to claim 1,
Wherein the Rg1 + Rb1 + Rg3 content of the red ginseng powder is 5 mg / g to 15 mg / g. A sterilized red ginseng powder produced by the method of any one of claims 1 to 8. The method of claim 9,
Wherein the content of Rg1 + Rb1 + Rg3 in the red ginseng powder is 5 mg / g to 15 mg / g.
KR1020140078071A 2014-06-25 2014-06-25 Method of Sterilizing Red Ginseng Powder KR20160000657A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102229348B1 (en) 2020-11-04 2021-03-19 주식회사 더원네이처 Complex sterilization method of powdered food
WO2022250210A1 (en) * 2021-05-28 2022-12-01 주식회사 비티씨 Method for preparing gynostemma pentaphyllum leaf tea, and method for preparing gynostemma pentaphyllum leaf tea extract using gynostemma pentaphyllum leaf tea prepared thereby

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380205B1 (en) 2012-03-15 2014-04-10 고려인삼제조 주식회사 A sterilized ginseng powder and the producing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101380205B1 (en) 2012-03-15 2014-04-10 고려인삼제조 주식회사 A sterilized ginseng powder and the producing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102229348B1 (en) 2020-11-04 2021-03-19 주식회사 더원네이처 Complex sterilization method of powdered food
WO2022250210A1 (en) * 2021-05-28 2022-12-01 주식회사 비티씨 Method for preparing gynostemma pentaphyllum leaf tea, and method for preparing gynostemma pentaphyllum leaf tea extract using gynostemma pentaphyllum leaf tea prepared thereby

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