KR20160045347A - Agent for Masking Bitterness of Ginseng and Ginseng Composition Containing the Same - Google Patents

Abstract

More particularly, the present invention relates to a bitter taste inhibitor of ginseng containing ginseng seed oil and a ginseng composition containing the same.
The bitter taste inhibitor of ginseng according to the present invention shields the bitter taste of ginseng to facilitate easy ingestion, and the ginseng composition containing the bitter taste inhibitor of ginseng shields the bitter taste unique to ginseng and prevents the loss of the ginseng surface component, It is useful for food development and can be used for general food development.

Description

[0001] The present invention relates to a bitter taste inhibitor for ginseng and a ginseng composition containing the same,

More particularly, the present invention relates to a bitter taste inhibitor of ginseng containing ginseng seed oil and a ginseng composition containing the same.

Many foods and beverages often have an unpleasant and undesirable taste, often associated with excessive bitter or sour taste. Since the taste of the product plays a fundamental role in determining the final acceptance by the consumer, there has been a great deal of effort to shield or experience an unpleasant taste.

Bitter tasting substances generally do not dissolve in water, and they have a characteristic that they have a longer time to taste and taste than other basic tastes such as sweet, sour, and salty taste. Saponins, which are glycosides composed of sugars and carbohydrates, are typical examples of bitter tastes in root vegetables such as ginseng, red ginseng, and green tea.

Red ginseng, which is a representative natural product of root plants, is known to have a bitter taste in itself. Red ginseng refers to red ginseng that is steamed by steamed ginseng. The major components of red ginseng are glycosides, ginseng aroma components, panacen, polyacetylene compounds, nitrogenous components, flavonoids, vitamin B group, trace elements, enzymes, There are antioxidants, organic acids and amino acids, but saponin, which is known as an effective ingredient of red ginseng, has various kinds and various effects. Ginsenoside Rb1 has liver function recovery and fatigue recovery effect. Ginsenoside Rb2 has diabetic regulation, obesity and arteriosclerosis prevention, hepatocyte proliferation effect. Ginsenoside Rh1 has the effect of improving liver function, fatigue recovery, platelet aggregation inhibition, ginsenoside Rh2 has anticancer and immunity enhancing effect, ginsenoside Rg1 is antioxidant and dementia prevention, diabetes control, obesity prevention, fatigue It has a recovery effect. Ginsenoside Rg2 has memory potency, prevention of dementia, inhibition of platelet aggregation, and ginsenoside Rg3 has anticancer and anticancer drug resistance suppressing effect and immunity enhancing effect. Ginsenoside Re has the potential to protect the liver, stimulate bone marrow cell proliferation, enhance memory and prevent dementia. Other Rf, Ro, and Rd are known to have lipid peroxidation inhibition, neuronal cell analgesic action, alcohol detoxification, inflammation treatment, promotion of protein and lipid synthesis, and promotion of adrenocortical hormone secretion.

As such, much research has been done on the major components and pharmacological actions of red ginseng. Considering the pharmacological effects of red ginseng, long-term administration of red ginseng is expected to prevent various adult diseases and alleviate the possibility of onset.

However, due to its bitter taste and unique flavor, red ginseng is not easily ingested by children and people sensitive to bitter taste. Moreover, in order to add the function of red ginseng food, most products use natural products together to double bitter taste.

In order to mask the bitter taste of natural products such as red ginseng, a method of encapsulating saponin in a dextrin cyclic structure by using cyclodextrin (CD) has been used (Korean Patent Application No. 10-2008 -0018658). Cyclodextrin is a natural food additive, which has the effect of inhibiting the bitter taste when processed into products, but has a problem that the value of the indicator component (functional component) is low. An indicator element is a standard that specifies which component should be contained in order to maintain a certain function. The indicator component does not necessarily have to be an active component. The components designated as an indicator component of red ginseng are ginsenosides Rb1, Rg1, and Rg3.

Another method commonly used to mask the bitter taste of food is to enhance the sweetness of the food by adding extra sugars or other sweetening agents. However, when adding sugar or sweetening agent, most of them add additional heat to the product. This method does not fit the taste of modern consumers who want a low calorie food for health, and particularly, it is difficult for consumers who are sensitive to blood glucose concentration, such as diabetics, to take it.

In order to solve such a problem, the present inventors have newly invented a bitter taste inhibitor containing indigestible maltodextrin and a ginseng composition comprising the indigestible maltodextrin in Korean Patent Application No. 10-2011-0052009. When the indigestible maltodextrin is treated with a bitter taste product, it is not easily decomposed in the body and is hardly absorbed by the sugar, and the loss of the ginseng surface components (Rg1, Rb1) can be reduced. Thus, the bitter taste inhibitors I was able to solve the problem.

From the similar viewpoint, the inventors of the present invention have made an effort to find a method capable of shielding the bitter taste without the loss of the indicator component using only the raw material of the food, without adding any additional substance such as cyclodextrin, sugar, Of the present invention satisfies the requirements of such a bitter taste inhibitor, thereby completing the present invention.

It is an object of the present invention to provide a bitter taste inhibitor of ginseng and a ginseng composition containing the same, which can shield the bitter taste without loss of the ginseng or ginseng surface component (functional ingredient).

In order to achieve the above object, the present invention provides a bitter taste inhibitor of ginseng, comprising ginseng seed oil as an active ingredient.

The present invention also provides a ginseng composition comprising the bitter taste inhibitor of ginseng.

The bitter taste inhibitor of ginseng according to the present invention shields the bitter taste of ginseng to facilitate easy ingestion, and the ginseng composition containing the bitter taste inhibitor of ginseng shields the bitter taste unique to ginseng and at the same time, It is useful for the development of ginseng health functional foods and can be used for general food development.

Fig. 1 schematically shows a process for producing ginseng seed oil to be used as a bitter taste inhibitor.
Fig. 2 is a graphical representation of the 7-point scaling method of Experimental Example 1. Fig.

Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is well known and commonly used in the art.

In the present invention, ginseng seed oil was mixed with red ginseng concentrate, followed by sensory evaluation and surface component analysis. As a result, it was confirmed that the bitter taste of ginseng seed oil added red ginseng concentrate was lower than that of control ginseng seed oil.

Accordingly, the present invention relates to a bitter taste inhibitor of ginseng, which contains ginseng seed oil as an active ingredient from an aspect.

The ginseng seed oil of the present invention can be prepared as shown in Fig. Ginseng seed oil can be milked by various methods such as solvent extraction method, cold precipitation method, hot dip method, and immersion method, but physical milking or supercritical extraction is the most representative method. However, there is no particular limitation thereto, and any method known in the art can be used.

In the case of supercritical extraction, the organic solvent may be a solvent for effectively extracting fat-soluble components in ginseng and ginseng powder. Representative examples of the organic solvent include alcohol or olive oil.

This extraction is carried out by adding 50 ml to 1 L of an organic solvent to 1 g of ginseng seed or ginseng seed powder and performing the reaction at 4 to 50 ° C for 30 minutes to 24 hours, preferably at 25 to 65 ° C for 30 minutes to 2 hours . Preferably, extraction is possible under supercritical conditions to obtain a high extraction yield. Supercritical extraction is performed by adding a mixture of ginseng seed or ginseng seed powder and an organic solvent into a supercritical extraction tank, supplying supercritical fluid (for example, carbon dioxide), maintaining the pressure of the extraction tank at 300 to 500 bar, 3 to 4 hours. The content, temperature and time of the extraction solvent affect the extraction yield, and the range for obtaining the maximum extraction yield in consideration of economic aspects.

It is also possible to produce ginseng seed oil (oil) by a compression method (physical milking) in which ginseng seeds are squeezed. That is, in extracting the fat-soluble component, a mixture of the ginseng seed or the ginseng seed powder and the organic solvent may be added to the milking machine and pressed to extract the fat-soluble component. Since the seeds of ginseng or the seed powder of ginseng are in a solid state, it is possible to extract useful components by a pressing method using a milking machine. The squeezing method and the breastpump can utilize everything known in the art.

If necessary, the ginseng seed oil may be subjected to a purification process. The purification process is not particularly limited and any method known in the art may be used. For example, after filtration under reduced pressure, it is subjected to ion exchange resin or silica gel column chromatography, followed by lyophilization or concentration to remove the solvent.

The extracted ginseng seed oil may have an X-shaped form in which the dried powdered processed ginseng extract such as ginseng is soft or dried after removing the solvent by drying the concentrated or concentrated liquid after extraction. Further, after the extraction with the organic solvent, further extraction may be performed using vinegar as an example of post-processing.

In the present invention, the ginseng seed oil may be selected from the group consisting of Panax ginseng , Panax ginseng , quinquefolia , Panax notoginseng , Panax vietnamensis ), Panax japonicus , Panax elegatior , Panax wangianus , Panax bipinnatifidus , and Panax pseudoginseng , and the like). However, the present invention is not limited thereto.

In the present invention, the bitter taste inhibitor of ginseng may be at least one selected from the group consisting of sesame oil, sesame oil, olive oil, soybean oil, grape seed oil, sunflower oil, seed oil, flaxseed oil, rice bran oil, corn oil, pumpkin seed oil, peanut oil, And an edible oil selected from the group consisting of oils and combinations thereof. However, the type of edible oil is not limited thereto.

The bitter taste inhibitor of ginseng according to the present invention is mainly composed of ginseng seed oil, but it can be used in combination with other kinds of edible oils described above in addition to ginseng seed oil. Preferably, the ginseng seed oil may be contained in the range of 80 to 99.9 wt%, and the other edible oil may be contained in the range of 0.1 to 20 wt%.

The bitter taste inhibitor of ginseng may further contain additives such as salts, organic acids, flavors, saccharides, polysaccharides, alcohols and medicinal active ingredients, as well as antioxidants commonly used for maintenance.

In one embodiment of the present invention, a ginseng concentrate is prepared by mixing an extraction solvent in red ginseng root, and then mixed with the ginseng seed oil to prepare a ginseng composition.

Accordingly, the present invention, in another aspect, relates to a ginseng composition comprising ginseng seed oil and a bitter taste inhibitor of ginseng.

In the present invention, the ginseng may be at least one selected from the group consisting of red ginseng, white ginseng, black ginseng, wild ginseng, camellia ginseng and goat ginseng.

The ginseng may be classified into red ginseng, white ginseng, black ginseng, mountain ginseng, camellia ginseng, or goat ginseng depending on the processing method and cultivation environment, and one or more of them may be selected, but is not limited thereto. White ginseng refers to fresh ginseng, that is, raw ginseng that maintains a circular shape. Red ginseng is steamed and boiled, and is dried. The ginseng is browned in drying process and has a pale yellowish brown to reddish brown color. Black ginseng refers to ginseng which has been blackened by drying red gins more times. Wild ginseng refers to wild ginseng, and wild ginseng refers to wild ginseng cultivated. Ginseng is a ginseng planted by planting seeds and seedlings in a mountainous forest.

As the species of ginseng, Korean ginseng ( Panax ginseng , Panax quinquefolia , and Panax notoginseng , Panax vietnamensis , Panax japonicus), Panax elegans tee climb (Panax elegatior), Panax Wan Jia Augustine (Panax wangianus , Panax bipinnatifidus , or Panax pseudoginseng , etc.), but the present invention is not limited thereto.

In the present invention, the ginseng composition may include a component extracted from any one or more selected from the group consisting of a body of ginseng, fine roots, seeds, flower, fruit, leaf, and stem. It is not. The ginseng body refers to the main body of the ginseng root and the ginseng sesame root means the remaining thin roots excluding the body of ginseng.

In the present invention, the ginseng composition may be a ginseng concentrate having a solid content of 60 wt% or more.

The solid content of the ginseng concentrate is preferably 60 wt% to 90 wt%. According to the Common Standard for Foodstuffs (2014), the soluble ginseng and red ginseng components used in the manufacture of ginseng or red ginseng products should have a solid content of 60% or more and a solid content of 90% or more The flowability may be poor, which may cause inconvenience to the manufacturing process, and the loss of the concentrate may be increased.

The ginseng concentrate is obtained by a general production method known in the art and is not particularly limited. However, the extraction solvent such as water and alcohol is mixed in red ginseng root, -5 times and the extract is filtered, and the solution is transferred to a vacuum concentrator and concentrated to a solid content of 60% or more at a temperature of from 500 to 700 mmHg at a temperature of from 65 to 75 ° C.

In the present invention, the bitter taste inhibitor may be contained in an amount of 0.001 to 80 parts by weight based on 100 parts by weight of the whole composition.

The bitter taste inhibitor may be contained in an amount of 0.001 to 80 parts by weight, for example, 0.1 to 50 parts by weight, and preferably 5 to 50 parts by weight, based on 100 parts by weight of the total composition. When the amount is less than 0.001 parts by weight, the bitter taste suppressing effect is insignificant. When the amount is more than 80 parts by weight, the taste of the ginseng seed oil is replaced with the taste component.

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 illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.

[ Example  1] Preparation of red ginseng concentrate With ginseng seed oil  mix

Example  1-1. Ginseng seed  Produce

Ginseng seed oil (oil) was prepared by the compression method of pressing ginseng seed. First, the ginseng seeds were washed, and after removing the foreign substances, only the ones capable of being squeezed were selected. This was dried and then pulverized to remove impurities, put into a milking machine, and pressed to extract fat-soluble components. The extracted ginseng seed oil solution was purified and filtered.

Example  1-2. Production of red ginseng concentrate and With ginseng seed oil  mix

First, 500 g of raw red ginseng was put into an extractor, and 1.5 L of a solvent in which water and alcohol were mixed at a volume ratio of 1: 1 was put into an extractor. The mixture was repeatedly extracted four times at 70 DEG C for 10 hours, and the extract was subjected to pressure filtration with a 250 mesh filter. The solution was transferred to a reduced pressure concentrator and concentrated to a solid content of 60% or more at 600 mmHg and a temperature of 70 ° C. The solution was transferred to a sterilization tank and steam sterilized at 83 ° C for 20 minutes to prepare red ginseng extract.

Then, as shown in Table 1 below, the red ginseng concentrate was mixed with 10-19 g of ginseng seed oil in the range of 1-10 g, and the degree of bitter alleviation was evaluated As a result, the weight parts of ginseng seed oil and the bitter taste-blocking effect on the whole ginseng composition (red ginseng concentrate) were shown in Table 1 below.

15g of red ginseng concentrate and 5g of ginseng seed oil were mixed to obtain the best bitter taste masking effect.

Red ginseng
Concentrate (g) 19 18 17 16 15 14 13 12 11 10 Ginseng seed oil (g) One 2 3 4 5 6 7 8 9 10 Ginseng seed
Weight portion 5 10 15 20 25 30 35 40 45 50 bitter
Shielding effect + + ++ ++ +++ ++ ++ + + +

(+: Bitter taste slightly, ++: little bitter taste, +++: no bitter taste at all)

[ Comparative Example  1] Preparation of pure red ginseng concentrate

500 g of raw red ginseng was added to the extractor and 1.5 L of a solvent mixture of water and alcohol at a volume ratio of 1: 1 was added to the extractor. The extract was repeated four times for 10 hours at 70 ° C and the extract was pressure filtered through a 250 mesh filter. The resulting solution was transferred to a vacuum concentrator and concentrated to a solid content of 60% or more at 600 mmHg and a temperature of 70 ° C, transferred to a sterilization tank, and steam sterilized at 83 ° C for 20 minutes to prepare a red ginseng concentrate.

[ Comparative Example  2] Preparation of pure white ginseng concentrate

In Comparative Example 1, a white ginseng concentrate was prepared in substantially the same manner as in Comparative Example 1, using white ginseng instead of red ginseng.

[ Comparative Example  3] Production of red ginseng concentrate Cyclodextrin  Mixed with a bitter taste inhibitor containing

5 g of cyclodextrin (purchased from NIHON SHOKUHIN KAKO CO., LTD) was added to 15 g of the red ginseng concentrate of Comparative Example 1 to prepare a control group using another bitter taste inhibitor instead of ginseng seed oil used as the bitterness inhibitor in Example 1 Respectively.

[ Experimental Example  1] Sensory Evaluation and Measurement of Indicator Components

Experimental Example  1-1. Sensory evaluation

To examine the bitterness reduction degree and preference of the samples of Example 1 (15 g of red ginseng concentrate and 5 g of ginseng seed oil) and Comparative Examples 1, 2 and 3, 20 panelists trained were subjected to sensory evaluation .

Each of Example 1 and Comparative Examples 1, 2 and 3 was prepared so as to have a total weight of 20 g based on a solid content of 60%. The following panel questionnaires were evaluated using the 7-point scale method (FIG. 2). The bitterness and sensory evaluation results of the overall preference are shown in Table 2 below.

Sample number Comparative Example 1 Comparative Example 2 Comparative Example 3 Example 1 bitter 6.42 6.75 4.35 4.26 Overall preference 3.64 3.54 5.12 5.32

As shown in Table 2, when the average value of each sample of 20 panel was taken into consideration, the sample of Example 1 was the best in the bitter taste screening and the overall preference, and the significance was also confirmed at the 95% level. Therefore, it was confirmed that ginseng seed oil is effective in reducing the bitter taste of ginseng when added to ginseng health functional foods.

Experimental Example  1-2. Measurement of surface composition

In addition to the sensory evaluation, the content of the indicator components (the sum of ginsenosides Rg1, Rb1, and Rg3 in red ginseng should be 2.5 to 34 mg / g) for each sample is measured according to the standards and specifications of health food products (2014) Respectively. The results are shown in Table 3 below.

Sample number Comparative Example 3 Example 1 Surface component
content Before shielding 9.9 mg / 10 g 10mg / 10g After shielding 2.2 mg / 10 g 9.8 mg / 10 g

As shown in Table 3, when ginseng seed oil was used as a bitter taste inhibitor, it was confirmed that there was almost no decrease in the ginseng (red ginseng) index component. As a result, it was concluded that ginseng seed oil could be preserved as a bitter taste masking agent even if it was treated with ginseng health functional food, such as Rg1, Rb1 and Rg3 contained in ginseng.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will readily appreciate that many modifications are possible in the exemplary embodiments without materially departing from the novel teachings and advantages of this invention. something to do. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (11)

A bitter taste inhibitor of ginseng containing ginseng seed oil as an active ingredient.
The method according to claim 1, wherein the ginseng seed oil is selected from the group consisting of Panax ginseng , Panax quinquefolia , and Panax notoginseng , Panax vietnamensis , Panax japonicus), Panax elegans tee climb (Panax elegatior), Panax Wan Jia Augustine (Panax wangianus , Panax bipinnatifidus , and Panax pseudoginseng ). < RTI ID = 0.0 > 5. < / RTI >
The method according to claim 1, wherein the bitter taste inhibitor of ginseng is at least one selected from the group consisting of sesame oil, sesame oil, olive oil, soybean oil, grape seed oil, sunflower oil, rapeseed oil, linseed oil, rice bran oil, corn oil, Safflower seed oil, and a combination thereof. ≪ RTI ID = 0.0 > 8. < / RTI >
4. The bitter taste inhibitor of ginseng according to claim 3, wherein 80 to 99.9% by weight of the ginseng seed oil and 0.1 to 20% by weight of the edible fat are mixed.
A ginseng composition comprising a bitter taste inhibitor of ginseng according to any one of claims 1 to 4.
[Claim 6] The ginseng composition according to claim 5, wherein the ginseng composition is at least one selected from the group consisting of red ginseng, white ginseng, black ginseng, wild ginseng, camellia ginseng, and goat ginseng.
The method of claim 5, wherein the ginseng composition is selected from the group consisting of Panax ginseng , Panax quinquefolia), jeonchilsam (thirty-seven, Panax notoginseng , Panax vietnamensis , Panax japonicus), Panax elegans tee climb (Panax elegatior), Panax Wan Jia Augustine (Panax wangianus , Panax bipinnatifidus , and Panax pseudoginseng ). < / RTI >
[Claim 7] The ginseng composition according to claim 5, wherein the ginseng composition comprises a component extracted from one or more members selected from the group consisting of ginseng root, fine root, seed, flower, fruit, leaf, and stem.
[Claim 6] The ginseng composition according to claim 5, wherein the ginseng composition is a ginseng concentrate having a solid content of 60 wt% or more.
6. The ginseng composition according to claim 5, wherein the bitter taste inhibitor is contained in an amount of 0.001 to 80 parts by weight based on 100 parts by weight of the total composition.
The ginseng composition according to claim 5, wherein the ginseng composition is used for a health functional food.

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