KR20160129116A

KR20160129116A - A method of manufacturing a fermented mushroom Ginseng situation

Info

Publication number: KR20160129116A
Application number: KR1020150060159A
Authority: KR
Inventors: 박승재
Original assignee: 박승재
Priority date: 2015-04-29
Filing date: 2015-04-29
Publication date: 2016-11-09

Abstract

The present invention relates to a method for preparing red ginseng fermented by Phellinus linteus. The red ginseng fermented by Phellinus linteus, prepared by the method of the present invention, contains beta glucan and germanium, which are active ingredients of the Phellinus linteus, thereby promoting health of a user and enhancing competitiveness of Korean red ginseng products. More specifically, the method for preparing red ginseng fermented by Phellinus linteus comprises the following steps: (a) preparing by drying Phellinus linteus until the moisture content thereof becomes less than 10%, and grinding the dried Phellinus linteus into a size of 1-20 m; (b) preparing coconut water; (c) preparing by fermenting the coconut water of the step (b) at a temperature of 20-48C for 3-24 hours; (d) mixing the materials of the step (a) with the materials of the step (c) at a ratio of 1:1-1:5; (e) preparing by fermenting the mixed of the step (d) at a temperature of 15-42C for 1-10 days; (f) drying red ginseng to have the moisture content of less than 10%; (g) preparing the material of the step (f) by grinding the same into a size of 100-500 m; (h) preparing by mixing the materials of the step (e) with the materials of the step (g) at a volume ratio of 1:1-1:10 and fermenting the resultant product at a temperature of 20-50C for 1-5 days; and (i) manufacturing the red ginseng fermented by Phellinus linteus by drying the material of the step (h) until the moisture content thereof becomes less than 10% and grinding the resultant product into a size of 100-200 m.

Description

TECHNICAL FIELD The present invention relates to a fermented red ginseng,

The present invention relates to a method for preparing fermented red ginseng from Phellinus linteus.

Woody mud mushroom (Mulberry) is a mushroom belonging to the genus Basidiomycotina, Aphyllophorales, Hymenochaetaceae, and Phellinus Quel. It is known as mulberry (桑黄) because it grows in the stem of mulberry and is yellow except for the surface of the head.

Mushroom is a natural mushroom of apple tree, mulberry tree and oak tree which is grown in the middle medicine major (中药大辭典, Shanghai science and technology), and it is called mushroom, I have a tinnitus. In addition, the mulberry ear in the Divine Materia Medica is recorded in the section of the mulberry bark (Morus alba L., mulberry), and it is recorded in the Ming Dynasty, ) Is classified as a part of the neck ear in the main gangbang (草綱根), and is recorded as 桑耳, 桑,, ivory moth, 桑臣, and 桑黃. And Dongbok-bop (醫宝) in the category (桑耳), the situation (桑黄) are classified. Woody mud (Phellinus linteus) (Berk. Et Curt) Aoshima, P. igniarius (L. exFr.) Quel, P. yucatensis (Murr.) Imazek, Fomes yucatensis Murrill., Phropolyporus yucatensis Murr. Phellinus igniarius (Lex Fr.) Quel, which is native to the broadleaf trees such as Mulberry, Yang, and Duchin, Unlike the mulberry mulberry, woody mulberry, which is a scientific name of the mushroom and is a true meaning (桑黃), is native only to mulberry (桑樹), and its scientific name is Phellinus linteus (Berk. Et Curt) Aoshima , 1975).

Woody mud (situation) The mushroom is a mushroom native to the stump of mulberry. Its shape maintains its shape like yellow grass clusters at the beginning, but the shape after it is grown is called stubborn tongue . The upper part of the tongue-like shape varies slightly depending on the breed of the situation, but it may also be colored like mud and appear as blackened like a cuticle of persimmon.

The pharmacological action of woody mud (situation) mushroom is gastric cancer of gastrointestinal system,

It has been known that when chemotherapy is performed after radical resection of liver cancer including duodenal cancer, colorectal cancer and rectal cancer, the immune function is enhanced. It also activates and detoxifies uterine hemorrhage and subarachnoid, menstrual irregularities, intestinal hemorrhage, the ovary and gastrointestinal function.

Ikegawa et al. (Gann, 59, 155, 1968) reported that the mushroom of the woody mushroom had a higher tumor inhibition rate than the mushroom (Coriolus versicolor) and the mushroom (Lent inusedodes). Protein Nucleic Acid Enzyme, 426, 1976)

Activity was reported to be 96.7%. (Arch, Pharm. Res., 17, 337, 1994) suggested that mycelial protein polysaccharide effectively inhibited Sarcoma 180 multiple cancer and solid tumors. Reported that polysaccharides having antitumor activity were mainly composed of glucose and galactose, mannose, and arabinose as the major polysaccharides. The hydrolyzed extract of mushroom mycelium exhibits anticancer activity by enhancing the nonspecific immune function of the host by acting on NK cell function, LD50 was reported to be safe at 1,500 mg / kg or more.

Coconut (coconut) is Cocos nucifera L. in scientific name and is also called coconut palm. Fruit of palm tree which is palm plant of the origin of South America. India, and West Indies. The height of the tree is 15 ~ 30m and the height of the half. The size of the fruit is 25 ~ 30cm in length, 20 ~ 25cm in diameter and the fruit is opened in the upper part of the tree. The main destinations are Thailand, the Philippines and Indonesia. The shape of the fruit is the same as the face of a frown clown, and it is called coco, which means the terrestrial image in Spain and Portuguese.

Less ripe fruit contains juice, a liquid called palm oil, which is light but sweet. On the other hand, the ripe ones are filled with white flesh in a hard shell and have a low water content. It is copra that dried the pulp. Chopping or crushing copra is used for topping the cake, covering it with cookies and chocolate, which is called coconut cream or coconut milk. This is the cream that is used for milk-like purposes. It is also used for cooking curry sauce and vegetables. In confectionery, mix with custard cream and use it in mousse, ice cream. Also, coconut pulp is made by grinding sugar and whites to make coconut macaroons, and thinly cut or grind pulp to make jam in a weak fire with sugar. The copra is almost fat and can be squeezed out, which is copra oil or coconut oil.

Ginseng refers to the roots of Araliaceae and Ginseng. It is called as Korean Ginseng (Korean peninsula), American Sampler (USA and Canada), Jeollanam (China), Jangseum Sam (Japan) according to the cultivation area. According to the first processing method of maintaining the original shape of ginseng, White ginseng, sugar, and sesame seeds.

Research on ginseng began by Garriques of the United States. Garriques separated the amorphous saponin mixture from ginseng in 1854 and named it panaquilon. Shibada and Tanaka (1963, 1966) in Japan in the 1960s separated 12 individual saponin components (ginsenosides) from Korean ginseng and revealed their chemical structure And it was possible to study the pharmacological effects of ginseng by single components.

Korean ginseng (Panax ginseng C.A. Meyer) has been widely used for promotion of health in Korea, China, and Japan. The effective components of ginseng are known to be significantly different depending on the type of ginseng, root area, harvest age, harvesting time, and manufacturing method. The ginseng root is generally known to have a high sugar content in low-grade roots and a high saponin content in high roots . In addition, it is known that there is a difference between crude saponin content and ginsenoside type between red ginseng and white ginseng steamed with steam. In general, crude saponin is reported to be 10 to 15% or more crude saponin and 3 to 5% in fuselage. In other words, crude saponin contains about 13% in the fine root, 6.5% in the root, and 4% in the fuselage, and the non-saponin active ingredient is contained in the body much more than the fine root.

Ginseng (Panax ginseng C.A. Meyer) is used as a raw material and steamed or steamed non-dried ginseng by boiling it. It should be powdered, extracted with water or alcohol, concentrated or fermented to make it suitable for edible use, and the sum of ginsenosides Rg1 and Rb1 should be controlled to be 0.8 to 34 mg / g. The standard of ginsenosides was as follows: Powder Rg1: 2.0-4.0 mg / g, Rb1: 4.0-12.0 mg / g / water extract Rg1: 0.3-6.0 mg / g, Rb1: 0.5-10.0 mg / g / Extract Rg1: 0.3 to 13.0 mg / g, Rb1: 0.5 to 21.0 dmg / g). Ginseng roots used as raw materials should comply with the Ginseng Industrial Act and should not be used for more than 4 years old. Chungsam, Seomyeom, Sampy, Ginseng roots can not be used.

Similar prior arts include patent application 10-2008-0079499 (red ginseng fermented red ginseng and red ginseng fermented red ginseng production method).

Chinese ginseng-related products are entering the overseas markets rapidly because of their incense and flavor. However, Korea's ginseng-related products have difficulties in exploiting overseas markets with unique flavors and flavors. Ginseng-related products are not exclusive products of Korea in the world FTA era. The object of the present invention is to improve the flavor and taste of the existing red ginseng to suit the taste of foreigners and to improve the quality of the product by causing the effective ingredient of the red ginseng to be expressed in the active ingredient of the red ginseng, And to manufacture products that can enhance the competitiveness of red ginseng products.

The present invention relates to a method of preparing red ginseng fermented red ginseng, comprising the steps of: (a) drying rhizome mushrooms at a moisture content of 10% or less and pulverizing them to a size of 1 탆 to 20 탆; (b) preparing a coconut water; (c) preparing the coconut water of step (b) by fermentation at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours; (d) mixing the material of step (a) and the material of step (c) in a ratio of 1: 1 to 1: 5; (e) preparing the mixed material of (d) by fermentation at a temperature of 15 ° C to 42 ° C for 1 to 10 days; (f) drying red ginseng with a water content of less than 10%; (g) pulverizing the material of (f) to a size of 100 mu m to 500 mu m; (h) mixing the material of step (e) and the material of step (g) at a volume ratio of 1: 1 to 1:10 and preparing the mixture by fermentation at a temperature of 20 ° C to 50 ° C for 1 day to 5 days ; (i) drying the material of step (h) to a moisture content of 10% or less and pulverizing the material to a size of 100 to 200 탆 to prepare a fermented red ginseng mushroom.

The red ginseng according to the present invention can lower the unique flavor and improve the taste, so that it can be adapted to the taste of foreigner, so that it can be aggressively entered into the foreign market.

In addition, Betaglucan and germanium, which are effective ingredients of mushroom, will be added to help health and enhance the competitiveness of Korean red ginseng products.

In order to accomplish the above object, the present invention relates to a method for preparing fermented red ginseng. In detail, the method for preparing fermented red ginseng of the present invention comprises the steps of: (a) drying the fermented red mushroom with a water content of 10% or less and pulverizing the fermented red gins into a size of 1 탆 to 20 탆; (b) preparing a coconut water; (c) preparing the coconut water of step (b) by fermentation at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours; (d) mixing the material of step (a) and the material of step (c) in a ratio of 1: 1 to 1: 5; (e) preparing the mixed material of (d) by fermentation at a temperature of 15 ° C to 42 ° C for 1 to 10 days; (f) drying red ginseng with a water content of less than 10%; (g) pulverizing the material of (f) to a size of 100 mu m to 500 mu m; (h) mixing the material of step (e) and the material of step (g) at a volume ratio of 1: 1 to 1:10 and preparing the mixture by fermentation at a temperature of 20 ° C to 50 ° C for 1 day to 5 days ; (i) drying the material of step (h) to a moisture content of 10% or less and pulverizing the material to a size of 100 to 200 탆 to prepare a fermented red ginseng product of mushroom fermentation.

The mushroom fermented red ginseng produced according to the production method of the present invention can lower the peculiar flavor and taste of the red ginseng compared to the conventional red ginseng to enhance the preference of foreigners. In addition, the active ingredient of the mushroom can be expressed in red ginseng to enhance the product strength.

In addition, the application of the active ingredient contained in the fermented red ginseng mushroom can be applied to various kinds of agriculture, water, and livestock food to improve the quality of the product.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below.

The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

Among the contents of the task solution, the mushroom fermented product and the red ginseng powder were mixed at a volume ratio of 1: 1, fermented at a temperature of 20 to 50 for 3 days, and then dried at a moisture content of 10% or less.

Comparative Example

Red ginseng was dried and prepared in powder form with a water content of less than 10%.

The evaluation method was to evaluate the satisfaction after taking the red ginseng powders of the examples and comparative examples for 40 men and women in the 20s and 50s. The taste, odor, intake and overall acceptability were evaluated by the five-point method, For the test items (very bad: 1 point, slightly worse: 2 points, average: 3 points, slightly better: 4 points, very good: 5 points).

<Evaluation table of red ginseng powder> division incense flavor An intake sensation Overall likelihood Example 4.7 4.7 4.8 4.8 Comparative Example 3.1 2.8 3.6 3.4

<Component comparison table> division Content per 100g Ginsenoside Rg1
(mg) Ginsenoside Rg2
(mg) Ginsenoside Rg3
(mg) Ginsenoside Rb1
(mg) β-glucan
(㎍) Ge
(mg) Example 369.5 95.4 51.6 1208.0 52.27 96.4 Comparative Example 216.0 79.3 40 911.5 0 21.2

Referring to Table 2 in Table 1, it can be seen that the examples are more flavorful, the sense of intake, and the overall preference are significantly better than the comparative examples.

Referring to Table 2, it can be seen that the ginsenoside component, beta-glucan and germanium of the examples were greatly improved.

Claims

(a) drying the mushroom with a water content of 10% or less and pulverizing the mushroom to a size of 1 탆 to 20 탆;
(b) preparing a coconut water;
(c) preparing the coconut water of step (b) by fermentation at a temperature of 20 ° C to 48 ° C for 3 hours to 24 hours;
(d) mixing the material of step (a) and the material of step (c) in a ratio of 1: 1 to 1: 5;
(e) preparing the mixed material of (d) by fermentation at a temperature of 15 ° C to 42 ° C for 1 to 10 days;
(f) drying red ginseng with a water content of less than 10%;
(g) pulverizing the material of (f) to a size of 100 mu m to 500 mu m;
(h) mixing the material of step (e) and the material of step (g) at a volume ratio of 1: 1 to 1:10 and preparing the mixture by fermentation at a temperature of 20 ° C to 50 ° C for 1 day to 5 days ;
(i) drying the material of the step (h) at a moisture content of 10% or less and pulverizing the raw material to a size of 100 mu m to 200 mu m to prepare a fermented red ginseng mushroom fermented red ginseng .

The fermented red ginseng produced by the method of claim 1.

Extract from which the material of claim 2 is extracted.

Processed product of red ginseng fermented mushroom produced by the manufacturing method of claim 1.