KR20160093163A - Wild ginseng cultured roots honey syrup and the method of manufacturing the same - Google Patents
Wild ginseng cultured roots honey syrup and the method of manufacturing the same Download PDFInfo
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- KR20160093163A KR20160093163A KR1020150013587A KR20150013587A KR20160093163A KR 20160093163 A KR20160093163 A KR 20160093163A KR 1020150013587 A KR1020150013587 A KR 1020150013587A KR 20150013587 A KR20150013587 A KR 20150013587A KR 20160093163 A KR20160093163 A KR 20160093163A
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- wild ginseng
- ginseng
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- vitamin
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
The present invention relates to a ginseng cultured root blue and a method for producing the same, and more particularly, to a ginseng root ginseng root containing cultured ginseng cultured germ cultured directly, and a method for producing the same.
Wild ginseng is a perennial herbaceous plant with Panax, such as ginseng, and is a wild plant distributed in Korea, China and Russia. Wild ginseng has been used as an excellent medicine by our ancestors from the past as an exotic medicine, and its pharmacological function is well known in Donguibogam. The beneficial effect of wild ginseng is similar to ginseng but its pharmacological effect is remarkably high.
Extensive research has been continuing to investigate the pharmacological effects and pharmacological effects of wild ginseng. Representative effects that have been scientifically proven so far include the homeostatic function of body regulating function. Based on these actions, anti-fatigue and anti- Anti-diabetic effect, blood pressure control effect, anti-cancer effect, prevention of arteriosclerosis and hypertension, enhancement of brain function, enhancement of gastrointestinal function, enhancement of immune function and antiviral action.
In addition, it is known that when the function of the body is excessively increased, it is decreased, and when it is excessively decreased, the body is maintained in a normal state by increasing the body weight, that is, it acts as an adaptation catheter and has no serious side effects .
In particular, wild ginseng, which is naturally grown in the mountains, contains ginsenoside, polyacetylene, peptides, and adenosine which can not be found in other plants. However, due to the rareness and high price of natural wild ginseng, it was difficult for ordinary people to easily purchase and use them.
For this reason, there have been many cases in which cultivated camphor ginseng, a wild ginseng cultivated by artificially sowing the seeds of wild ginseng, is used as a medicinal material, but there are cases in which harmful heavy metals due to pesticide ingredients and environmental pollution caused by spraying pesticides by artificial cultivation are included , And it was difficult to maintain a constant quality.
Therefore, plant tissue culture studies have been conducted as a method for mass production of high-priced natural ginseng, and the root tissue of natural ginseng is cultured to obtain callus, which is an indeterminate cell, and cultured in large quantities under various nutrient and environmental conditions, There has been a continuing research on the production method of the wild ginseng culture root containing a large amount of the same effective ingredient.
Accordingly, the present inventor has developed a wild ginseng culture root containing the wild ginseng culture root body of the same composition as that of natural ginseng, and a method for producing the same, so that the general public can easily enjoy the effect of the natural ginseng.
The object of the present invention is to solve the above-mentioned problems, and an object of the present invention is to provide a ginseng culture machine culture system which is stable by mixing ginseng cultured root organisms chemically same as natural ginseng with honey, And a method for producing the same.
In order to achieve the above object, the present invention provides a wild ginseng culture root according to the present invention which comprises 11 to 13.5% by weight of wild ginseng root muscle biomass, about 86 to 88.5% by weight of honey, about 0.1 to 0.3% by weight of vitamin C %, About 0.03 to 0.07% by weight of grapefruit seed extract, and about 0.1 to 0.3% by weight of carboxymethylcellulose sodium.
In addition, it is preferable that about 12% by weight of the wild ginseng cultured muscle body, about 87.55% by weight of honey, about 0.2% by weight of vitamin C, about 0.05% by weight of grapefruit seed extract and about 0.2% by weight of sodium carboxymethyl cellulose are preferable.
Meanwhile, the method for manufacturing the wild ginseng sauce blue according to the present invention comprises a first step of washing bottles and caps, followed by disinfecting the washed bottles and caps; A second step of injecting honey, vitamin C, grapefruit seed extract and sodium carboxymethyl cellulose into a mixer to form a blend; Sterilizing the resulting formulation at a temperature of about 80 to 90 DEG C for about 2 hours; A fourth step of steam-growing (sterilizing) the cultured ginseng cultured muscle at a temperature of about 93 to 97 DEG C for about 10 minutes or more; A fifth step of filling the disinfected bottle of the first stage with the sterilized combination of the third stage together with the matured and sterilized wild ginseng cultured muscle of the four stages; A sixth step of sealing the upper part of the opened bottle with the cap so that the combination and the wild ginseng cultured muscle body are not leaked out of the bottle; And shaking the cap-sealed bottle upward and downward to mix the mixture and the wild-type germ-germ culture muscle so that they are evenly mixed; And the like.
In the second step, about 86-88.5 wt% of the honey, about 0.1-0.3 wt% of vitamin C, about 0.03-0.07 wt% of grapefruit seed extract, and about 0.1-0.07 wt% of carboxymethylcellulose sodium, To 0.3% by weight of the wild ginseng cultured muscle, and in the fifth step, 11 to 13.5% by weight of the wild ginseng cultured muscle biomass is filled, based on the weight of the whole wild ginseng culture germ blue.
In particular, it is preferable that the honey content is about 87.55% by weight, the vitamin C content is about 0.2% by weight, the grapefruit seed extract is about 0.05% by weight, the carboxymethyl cellulose sodium is about 0.2% by weight and the wild ginseng culture muscle is about 12% by weight.
In addition, it is preferable that the temperature at which the living ginseng cultured muscle of the fourth step is matured and sterilized is about 95 ° C.
As described above, the effect of the present invention having the above-described structure is that it contains the ginseng cultured root organism cultured in large quantities using aseptic culture and high-tech biotechnology, so that unlike ginseng and red ginseng, pesticide components and harmful heavy metals are not included at all It is possible to guarantee the stability, and it is possible to guarantee the accurate quality including saponin while reducing the production cost compared with natural ginseng and camellia ginseng.
In addition, saponin and the like included in the present invention have the effect of activating the immune function of the human body, strengthening fatigue recovery and organ function.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Hereinafter, the present invention will be described in detail. The present invention relates to a ginseng cultured root blue and a method for producing the same, and in one aspect, the present invention relates to a ginseng cultivation root.
The wild ginseng culture root according to the present invention is characterized by including a wild ginseng culture root body, honey, vitamin C, grapefruit seed extract, carboxymethylcellulose sodium and the like. More specifically, about 11 to 13.5% by weight of the wild ginseng cultured muscle organism, about 86 to 88.5% by weight of honey, about 0.1 to 0.3% by weight of vitamin C, about 0.03 To 0.07% by weight and carboxymethylcellulose sodium is preferably about 0.1 to 0.3% by weight. In particular, it is more preferable that about 12% by weight of the wild ginseng cultured muscle body, about 87.55% by weight of honey, about 0.2% by weight of vitamin C, about 0.05% by weight of grapefruit seed extract and about 0.2% by weight of carboxymethyl cellulose sodium .
In this case, the cultivation process of the wild ginseng cultured muscle body may include a first step of inducing adventitious root of wild ginseng and initially culturing the same; A second step of selecting a superior ginseng cultured muscle organism among the natural ginseng organisms in which the adventitious roots are induced and cultured in advance; A third step of culturing the selected superior ginseng cultured muscle organism in a large amount for about 40 to 55 days in an incubator; A fourth step of harvesting and washing the cultured wild ginseng cultured muscle in the incubator; And the like.
More specifically, any technique known in the art may be used to induce the adventitious roots of the natural wild ginseng. For example, a portion below the growth point of the wild ginseng is cut to a size of about 3 mm or less, About 0.005 to about 0.05 wt.% Of myoinositol, about 0.005 to about 0.05 wt.% Of glycine, 0.005 to 0.05 wt.% Of nicotinic acid, 0.005 to 0.05 wt.% Of pyridoxine hydrochloride, 0.0005 to 0.001 wt.% Of thiamine hydrochloride, (2,4-Dichlorophenoxy) acetic acid) 10 -8 10 -7 weight percent and kinetin 10 -8 to 10 -7 of about 20 ~ 30 ℃ containing% by weight, such as thermo-MS (Murashige & Skoog) in liquid medium Cancer culture to form a callus; A proliferation culture step in which the callus formed by the primary culture is cut to a size of about 3 mm or less and transplanted into a medium having the same composition as the primary culture to repeatedly proliferate the callus; And about 0.01 to about 0.1% by weight of nicotinic acid, about 0.001 to about 0.01% by weight of pyridoxine hydrochloride, and about 0.01 to about 0.1% by weight of nicotinic acid, about 0.005 to about 0.05% by weight of myoinositol, Culturing in an SH (Schenk & Hildebrandt) liquid medium at a temperature of about 20 to 30 DEG C containing about 10 -7 to 10 -6 wt% of naphthyl acetic acid and the like, thereby forming adventitious roots; And the like.
Herein, in the primary culture step, the natural ginseng that has been cleaved from about 7 days after the start of cultivation starts to differentiate into callus, and the culturing time for about 2-3 months in an aseptic condition is required.
In addition, the proliferation culturing step requires a culturing time of about 1 to 2 months. And, the adriamycin culture step is a stage in which callus roots grow out from the callus and requires about 50 to 90 days of culturing time.
Meanwhile, in the second step of selecting the superior ginseng cultured muscle organisms, the criterion for selecting the superior ginseng cultured muscle organisms is relatively high saponin content, and it is preferable that only the ginseng cultured muscle organisms having relatively high saponin content is selected.
The cultured ginseng cultured in this manner is used as a source of natural wild ginseng which is naturally grown in a deep mountain. By artificially forming an environment similar to the growth environment of natural ginseng, the natural ginseng cell tissue containing saponin, It was grown by inducing differentiation and the like in an aseptic condition in an incubator, and it resembled the chemical and genetic properties of natural ginseng.
The saponin contained in the cultured wild ginseng cultured muscle has about 40 kinds. The kinds of saponin having high activity and their effects are as follows.
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Ginsenoside Rb1: liver function recovery, fatigue recovery
Ginsenoside Rb2: diabetes control, prevention of obesity and arteriosclerosis, hepatocyte proliferation
Ginsenoside Rh1: Improving liver function, restoring fatigue, inhibiting platelet aggregation
Ginsenoside Rh2: Anticancer and Immune Enhancement
Ginsenoside Rg1: Strengthening memory and preventing dementia, controlling diabetes, preventing obesity, restoring fatigue
Ginsenoside Rg2: memory strengthening and prevention of dementia, inhibition of platelet aggregation
Ginsenoside Rg3: Anticancer drug and anticancer drug resistance suppression function, immunity enhancement
Ginsenoside Re: Promotes liver protection, stimulates bone marrow cell growth, strengthens memory and prevents dementia
Ginsenoside Rf, Ro, Rd, etc.: Suppression of lipid peroxidation, neuronal cell analgesia, alcohol detoxification, inflammation treatment, promoting protein and lipid synthesis, promoting adrenocortical hormone secretion etc.
On the other hand, the wild ginseng culture root according to the present invention has inherent color and flavor and should be free of foreign matter and foreign matter. Adults can drink about 25 grams of wild ginseng root tea per day mixed with hot water or cold water once a day. In addition, the wild ginseng root root can be packaged in glass bottles or the like and may be packaged in units of about 50 g, about 100 g, about 120 g, about 240 g, about 300 g, about 500 g, and about 1 kg, .
Hereinafter, from another viewpoint, the present invention relates to a method for producing wild ginseng safflower blue.
The method of manufacturing a wild ginseng sauce according to the present invention comprises the steps of: washing bottles and caps using hot water, disinfecting the washed bottles and caps using alcohol at a concentration of 70%; A second step of injecting honey, vitamin C, grapefruit seed extract and sodium carboxymethylcellulose into a mixer and then blending them to form a blend; Sterilizing the resulting formulation at a temperature of about 80 to 90 DEG C for about 2 hours; A fourth step of steam-growing (sterilizing) the cultured ginseng cultured muscle at a temperature of about 93 to 97 DEG C for about 10 minutes or more; A fifth step of filling the disinfected bottle of the first stage with the sterilized combination of the third stage together with the matured and sterilized wild ginseng cultured muscle of the four stages; A sixth step of sealing the upper part of the opened bottle with the cap so that the combination and the wild ginseng cultured muscle body are not leaked out of the bottle; And shaking the cap-sealed bottle upward and downward to mix the mixture and the wild-type germ-germ culture muscle so that they are evenly mixed; And the like.
More specifically, in the second step, about 86-88.5% by weight of the honey, about 0.1-0.3% by weight of vitamin C, about 0.03-0.07% by weight of grapefruit seed extract, and sodium carboxymethylcellulose And about 11 to 13.5% by weight of the wild ginseng cultured muscle biomass is filled in the fifth step based on the weight of the whole wild ginseng culture germ blue.
Particularly, it is more preferable that about 87.55% by weight of the honey, about 0.2% by weight of vitamin C, about 0.05% by weight of grapefruit seed extract, about 0.2% by weight of carboxymethyl cellulose sodium and about 12% .
Here, the temperature of the hot water in the first step is preferably about 65 to 95 ° C. In addition, the temperature at which the compound is sterilized in the third step is about 80-90 DEG C, and when the temperature is lower than about 80 DEG C, the sterilizing power may be lowered. Conversely, when the temperature is higher than about 90 DEG C, There is a fear that the structure or components of the material to be destroyed or deformed.
In addition, in the fourth step, the temperature at which the living ginseng cultured muscle body is matured and sterilized is about 93 to 97 ° C to suppress the growth of bacteria. When the temperature is less than about 93 ° C, On the other hand, when the temperature is higher than about 97 캜, there is a possibility that the tissues or components of the wild ginseng cultured muscle body are destroyed or deformed. In particular, the temperature at which the wild ginseng cultured muscle body is matured and sterilized is more preferably about 95 캜.
On the other hand, in the case of the mixture of the wild ginseng cultured muscle and honey, the ginseng cultured muscle body tends to sink to the bottom of the mixture over time due to the specific gravity difference of constituent contents. In order to prevent this, it is preferable to mix the mixture of the wild ginseng cultured muscle and the honey by mixing the mixture up and down before the product temperature change and after the product temperature change after the product filling.
Therefore, in the seventh step in which the sealed bottle is shaken up and down to mix the compound and the wild ginseng cultured muscle organically so as to be mixed, the sealed mixture is shaken up and down when the temperature of the mixed organism and the wild ginseng culture muscle is lowered Step, etc., it is possible to inhibit the cultivation of the cultured wild ginseng culture root into the lower part of the bottle even during the distribution, storage and after opening of the cultured ginseng culture root.
The tar color and Escherichia coli were not detected in the wild ginseng root preparation prepared by this method and the number of general bacteria was 100 cuf / g or less.
Claims (6)
Characterized in that it comprises 11 to 13.5% by weight of the living body germ germ cultured muscle, 86 to 88.5% by weight of honey, 0.1 to 0.3% by weight of vitamin C, 0.03 to 0.07% by weight of grapefruit seed extract and 0.1 to 0.3% by weight of sodium carboxymethylcellulose. Cultivation Facility.
Wherein the ginseng cultured muscle body is 12 wt%, honey is 87.55 wt%, vitamin C is 0.2 wt%, grapefruit seed extract is 0.05 wt%, and carboxymethyl cellulose sodium is 0.2 wt%.
A second step of injecting honey, vitamin C, grapefruit seed extract and sodium carboxymethylcellulose into a mixer and then blending to form a blend;
A third step of sterilizing the resulting formulation at a temperature of 80 to 90 DEG C for 2 hours;
A fourth step of steam-growing (sterilizing) the cultured ginseng cultured muscle at a temperature of 93 to 97 ° C for 10 minutes or more;
A fifth step of filling the disinfected bottle of the first stage with the sterilized combination of the third stage together with the matured and sterilized wild ginseng cultured muscle of the four stages;
A sixth step of sealing the upper part of the opened bottle with the cap so that the combination and the wild ginseng cultured muscle body are not leaked out of the bottle; And
And shaking the cap-sealed bottle up and down to mix the mixture and the wild-type germ-germ culture muscle so that they are evenly mixed;
≪ RTI ID = 0.0 > 1, < / RTI >
In the second step, 86 to 88.5% by weight of the honey, 0.1 to 0.3% by weight of vitamin C, 0.03 to 0.07% by weight of grapefruit seed extract and 0.1 to 0.3% by weight of carboxymethylcellulose sodium are mixed and,
The method of claim 1, wherein in step (5), 11 to 13.5 wt% of the wild ginseng cultured muscle body is filled based on the weight of the whole wild ginseng culture germ blue.
Wherein the honey is 87.55% by weight, the vitamin C is 0.2% by weight, the grapefruit seed extract is 0.05% by weight, the carboxymethyl cellulose sodium is 0.2% by weight and the wild ginseng cultured muscle is 12% by weight.
Wherein the temperature at which the living ginseng cultured muscle of the fourth step is matured and sterilized is 95 ° C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150013587A KR20160093163A (en) | 2015-01-28 | 2015-01-28 | Wild ginseng cultured roots honey syrup and the method of manufacturing the same |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020150013587A KR20160093163A (en) | 2015-01-28 | 2015-01-28 | Wild ginseng cultured roots honey syrup and the method of manufacturing the same |
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| KR20160093163A true KR20160093163A (en) | 2016-08-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108680570A (en) * | 2018-04-24 | 2018-10-19 | 河南中医药大学 | A kind of quality determining method of Radix Notoginseng oral preparation |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100448552B1 (en) | 2003-10-14 | 2004-09-16 | (주)바이오벨류 | Compositons Containg Extract of Incubated Wild Ginseng Root for Treatment of Hepatic Fibrosis |
| KR100506625B1 (en) | 2003-09-02 | 2005-08-05 | 주식회사 네오바이오 | Mass production method of cultured mountain ginseng by tissue culture |
| KR100648000B1 (en) | 2006-08-28 | 2006-11-23 | (주)충북소주 | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same |
-
2015
- 2015-01-28 KR KR1020150013587A patent/KR20160093163A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100506625B1 (en) | 2003-09-02 | 2005-08-05 | 주식회사 네오바이오 | Mass production method of cultured mountain ginseng by tissue culture |
| KR100448552B1 (en) | 2003-10-14 | 2004-09-16 | (주)바이오벨류 | Compositons Containg Extract of Incubated Wild Ginseng Root for Treatment of Hepatic Fibrosis |
| KR100648000B1 (en) | 2006-08-28 | 2006-11-23 | (주)충북소주 | Manufacturing method of the liquors comprising cultured root of wild ginseng and alcoholic liquors using the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108680570A (en) * | 2018-04-24 | 2018-10-19 | 河南中医药大学 | A kind of quality determining method of Radix Notoginseng oral preparation |
| CN108680570B (en) * | 2018-04-24 | 2021-07-27 | 河南中医药大学 | Quality detection method of pseudo-ginseng oral preparation |
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