KR20170044263A - Manufacture of extract solution and capsules of ginseng-allium hookeri compound fermentation using microorganism - Google Patents
Manufacture of extract solution and capsules of ginseng-allium hookeri compound fermentation using microorganism Download PDFInfo
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- KR20170044263A KR20170044263A KR1020150143600A KR20150143600A KR20170044263A KR 20170044263 A KR20170044263 A KR 20170044263A KR 1020150143600 A KR1020150143600 A KR 1020150143600A KR 20150143600 A KR20150143600 A KR 20150143600A KR 20170044263 A KR20170044263 A KR 20170044263A
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- ginseng
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
Description
The present invention relates to a composition comprising ginseng, which contains a large amount of saponin and exhibits an effect of improving immune system and blood circulation, and a combination fermented ginseng which is high in blood lipid lowering and body fat decreasing effect by containing a large amount of dihydrate sulfur, The present invention relates to a complex fermented extract and a method for producing the same.
Ginseng Radix Alba belongs to the family Araliaceae and has a characteristic odor. The taste is slightly sweet at first, then bitter. The active ingredient of ginseng is mainly Dammarane saponin, which contains protopanaxadiol derivatives Ginsenoside Ra1, Ra2, Rb1, Rb2, Rb3, Rc, Rd, (Ginsenoside) Re, Rf, Rg1, Rg2, Rh1 and the like, which are Protopanaxatriol derivatives, and Oleanane saponin and Ginsenoside Ro.
The pharmacological action of ginseng inhibits blood triglyceride production, prevents thrombogenesis, promotes blood circulation by inhibiting platelet coagulation, stimulates the cerebral cortex to promote peripheral blood flow, and improves blood circulation in the gastric wall have.
It also enhances the protein synthesis ability of bone marrow cells and promotes erythropoiesis, accelerates the excitement conduction of the nerves, enhances the condition reflection ability to alleviate fatigue, enhances the secretion of digestive juices, and strengthens appetite And stimulates the peristalsis of the stomach to promote digestion and absorption.
In addition, it has a lipid-decomposing action, and it is known to exhibit prevention and improvement effects of fatty liver due to alcoholic liquor, and to enhance gastrointestinal motility along with tonic action.
Studies on various ginsenosides as an active ingredient of ginseng have been actively carried out. Immunostimulation, action on the central nervous system, action on cardiovascular, hypoglycemic action, action on lipid metabolism, anti-cancer action, hepatocyte protective action , Learning ability improvement action, fatigue recovery and stress reduction action, and hair growth promoting action have been reported.
Allium Hookeri is also called "root leek", a plant native to the Himalayas above 1,400 meters above sea level, and which is mainly consumed in Myanmar and India. It is called "Juumyit" in Korea. It is a favorite vegetable such as Korean wave or garlic. It has been used for a variety of inflammatory diseases and cancer diseases by folk medicine. Myanmar Medical Dictionary contains a large amount of dietary sulfur, This diet is thought to be due to sulfur.
In Korea, it is called "三 菜" because it has a sweet, bitter, and pungent taste. It is also called "玄 菜" because it is said to have ginseng flavor.
It was introduced in Korea in 2010 and succeeded in test cultivation in Sunchang-gun and Gochang-gun. It has been cultivated in 1,000 farmhouses nationwide since 2012 and it has been proved that it is possible to cultivate in Korean soil, and it is attracting attention as a new income crop in rural areas.
In Korea, full-scale cultivation is only about three years, so the management and cultivation techniques are in the beginning, and seed improvement technology suitable for Korea climate and soil is being studied.
It has been reported that the sugarcane contains much more dietary sulfur than garlic, onion and leek, and its antioxidant activity, hypoglycemic effect, anti-inflammatory effect and antibacterial effect have been reported.
It is rich in nitrogen and fiber as well as minerals such as calcium, iron, zinc, and manganese in the form of potassium, and it can be used for the formation of skeleton and teeth, blood production and blood purification, energetic enhancement, Prevention of constipation and promotion of bowel movements can be expected.
Sulfur is one of the eight nutrients that constitute the human body. It increases the bone density of the bone, strengthens the bone, prevents osteoporosis, and improves rheumatoid arthritis.
Sulfur ingredient acts as an adhesive that binds the tissues of the skin together (S-S), thereby maintaining the elasticity of the skin and activating the cell tissues, resulting in thinning of spots and stains, excellent skin whitening effect and cleansing effect of the skin.
It has been known that sulfur has an excellent effect on hyperlipemia, arteriosclerosis and thrombosis due to its ability to decompose cholesterol and lipid peroxidation, which are main causes of narrowing the blood vessel wall. Sulfur with high antioxidant activity is known to have the effect of eliminating inflammation and disinfection in the body and also in arthritis. In addition, sulfur has a diuretic action and constipation-inhibiting action, and it is known that it exhibits efficacy in hair loss prevention and hair generation.
Dietary sulfur, the main component of the trilobite, contains 60 times more saponin than the wild ginseng, and the recommended daily intake is 1,500 mg per day, but the average intake per meal is only about 23-30 mg.
Garlic and onion, followed by sulfur compounds, are superior to mineral sulfur and animal sulfur, and have attracted attention as a raw material for general foods and health foods.
Currently, ginseng products are selling ginseng, white ginseng, red ginseng, taegeuk ginseng, black ginseng, ginseng, etc. Fermented red ginseng and fermented ginseng have been developed as domestic health food products. I am getting a good response.
However, ginseng, red ginseng, black ginseng, and fermented products have been developed in China, Japan, and Canada, and similar products have been developed.
On the other hand, general foods and health foods using triangular leaves and roots have been developed and circulated on the market, but due to the bad taste and bad smell, they have not yet received great interest and response from the general public.
The present invention provides a health functional product that contains various saponins to improve the immunity and blood circulation but has a low content of sulfur in the diet.
The present invention provides a composite raw material and a capsule which can complement each other with the efficacy of ginseng comprising saponin as an active ingredient and a triple-layered product comprising dihydrogen sulfide as an effective ingredient.
According to an embodiment of the present invention,
A step of circularly fermenting the dried ginseng and the triplex; And
Mixing the fermented ginseng with the fermented trihydrate, and extracting and concentrating the mixture with purified water,
The round-type fermentation step may be performed by mixing a strain of any one of Lactobacillus acidophilus, Streptococcus thermophilus, and Saccharomyses cerevisiae with a physiological alcohol fermentation broth Wherein the ginseng and the triplex are respectively fermented with a complex fermentation broth,
Wherein the extracting and concentrating step is a step of mixing and extracting the increased effective components in the round fermentation step.
According to another embodiment,
Preparing a dried powder by freeze-drying the fermented ginseng-trifoliate concentrate; And mixing the additive with the dry powder and then preparing a capsule by using a capsule filling machine.
According to the present invention, ginseng containing a large amount of damascenan saponin and oleanolic saponin, and trihydrate containing a large amount of dihydrogen sulfide are fermented transfection using a yeast-complex fermentation broth obtained by mixing a microbial and physiological alcohol fermentation concentrate The combined extracts were mixed and extracted to prepare capsules.
The combined extracts and capsules prepared according to the present invention can be complemented by mixing active ingredients of ginseng showing immunity enhancement, blood circulation improvement, and memory improving effect, blood lipid lowering, body fat reduction, And to provide a method for producing a product having various effects by using capsules.
Saponin contained in ginseng is fermented to change the active component ginsenoside into a lipid soluble structure, thereby enhancing the absorption rate of the body and enhancing the reactivity, thereby enhancing the possibility of mixing or bonding with the dietary sulfur contained in the trihydrate have.
On the other hand, because of its odor and disgusting taste, it is known as a herbal medicine with high content of sulfur and high in sulfur content. It improves taste and smell through fermentation process and enhances antioxidant activity, thereby improving anti-inflammatory effect, hyperlipemia, Efficacy can be enhanced for prevention and improvement.
1 is a process for producing fermented ginseng using several kinds of microorganisms according to an embodiment of the present invention. The fermented ginseng is fermented by fermenting and drying the ginseng roots using lactic acid bacteria, intestinal lactic acid bacteria, yeast bacteria and physiological alcohol combined fermentation broth FIG.
FIG. 2 is a view illustrating a process for producing a fermented triangle using a microorganism according to an embodiment of the present invention, wherein the fermented triangle is manufactured by fermenting and sieving a triple root using a lactic acid bacterium, intestinal lactobacillus and yeast bacteria and a physiological alcohol- FIG.
FIG. 3 is a flow chart showing the steps of mixing the fermented ginseng and the fermented trihydrate in the same amount, extracting and concentrating the fermented ginseng with purified water, and then freeze-drying the fermented ginseng to prepare a freeze-dried powder of fermented ginseng.
FIG. 4 is a view comparing the appearance of a tuberose root after fermentation using several microorganisms according to an embodiment of the present invention. FIG.
FIG. 5 is a table showing the nutritional composition and physicochemical characteristics of a fermented trihydrate raw material according to an embodiment of the present invention.
FIG. 6 is a table showing antioxidant activity and antioxidant components of a fermented aged raw material hot water extract according to an embodiment of the present invention.
FIG. 7 is a table comparing the phenolic compounds and the sulfur compounds of the trihydrate raw material hydrothermal extract fermented according to the embodiment of the present invention.
8 is a view illustrating a method of manufacturing a fermented ginseng triangular capsule according to an embodiment of the present invention.
Figure 9 shows the conditions of a triple sample LC / MS / MS analysis test according to an embodiment of the present invention.
Figure 10 shows a chromatogram of LC / MS / MS of the algin and cycloolein standards according to an embodiment of the present invention.
Figure 11 shows an LC / MS / MS chromatogram of a lyophilized lyophilized powder according to an embodiment of the present invention.
FIG. 12 is a table comparing the contents of Alliin and Cycloallin in the three-rooted root samples according to an embodiment of the present invention.
The present invention relates to a fermented ginseng-trifoliate concentrate and a process for producing the capsules.
The production method of the present invention includes a round fermentation step and an extraction concentration step.
The round fermentation step is a step of circularly fermenting the dried ginseng and the triplex. The above-mentioned circular fermentation (transfer fermentation) is a method of fermenting the ginseng and the triangle as a circular form provided without pulverization.
The round-type fermentation step may be performed by mixing a strain of any one of Lactobacillus acidophilus, Streptococcus thermophilus, and Saccharomyses cerevisiae with a physiological alcohol fermentation broth And a step of fermenting the ginseng and the trichome respectively with the complex fermentation broth.
Figs. 1 and 2 show a method of circularly fermenting ginseng and triplets. 1 and 2, the round fermentation step uses a complex fermentation broth.
The complex fermentation broth is a mixture of a microorganism strain and an alcohol fermentation broth.
The microorganism strain may be selected from the group consisting of Lactobacillus acidophilus, Streptococcus thermophilus, and Saccharomyces cerevisiae.
The microorganism strain is pulverized and mixed with the alcohol fermentation broth.
The microorganism powder may be subcultured by inoculating a microorganism strain into a culture medium, and then may be dried and pulverized.
Alcohol fermentation broth can be obtained by mixing immature physiology (pear) and white sugar, and fermenting them for 6 months, followed by filtration and concentration.
The round fermentation step may be carried out by various methods.
The round fermentation step may include a primary fermentation and a secondary fermentation.
The primary fermentation step is a step of immersing the ginseng and the trash into the complex fermentation broth and fermenting the mixture for a predetermined period of time. More specifically, the complex fermentation broth can be allowed to stand for a predetermined time, preferably at room temperature, for about one day in a state in which the complex fermentation broth is immersed in ginseng roots and three root roots, respectively.
The second fermentation step is a step in which the complex fermentation broth is injected into the ginseng and the triplex and fermented for a predetermined period of time.
In the second fermentation, the primary fermented ginseng and the triplex can be put into a fermentation tank and the secondary fermentation process can be performed for 1 to 10 days while spraying the complex fermentation broth at 50 to 60 ° C.
The present invention can further conduct tertiary fermentation by a method similar to the secondary fermentation.
The round fermentation step may include an aging and drying step. The present invention can perform the aging and drying steps in various ways, but it is preferable to use a convection heat circulation method at a temperature of 40 to 50 ° C and a wet heating method using convection heat to maintain a humidity of 40 to 60% After aging for one day, it can be air-dried at 30 to 40 ° C.
The extraction and concentration step includes mixing the fermented ginseng and the fermented trihydrate, and extracting and concentrating the fermented ginseng with purified water. The extraction and concentration step includes mixing and extracting the increased effective components in the round fermentation step.
The method of manufacturing the fermented ginseng-fried bovine concentrate of the present invention is a method of round-fermenting ginseng and three-ply rice, and then extracting, mixing and concentrating them in purified water.
Saponin contained in ginseng can be converted into a lipid soluble structure by the fermentation process to increase the absorption rate of the ginsenoside and increase the possibility of mixing or binding with the dietary sulfur contained in the ginseng. However, when fermenting ginseng by fermenting or mixing with ginseng, fermentation efficiency is lowered and the ginsenoside, which is an active ingredient, may be prevented from changing into a lipid-soluble structure. Therefore, in the present invention, Circular fermentation is performed first, followed by mixing and extraction.
As the method for producing the above extract, various known methods, solvent extraction method, heating pressure extraction method and the like can be used. For example, the fermented ginseng and the fermented triangle can be placed in each extraction container, and the mixture can be heated at 80 to 90 ° C for 6 to 8 hours by adding water.
In this method, the extract is filtered, and the filtrate is taken in a vacuum concentrator, and concentrated under reduced pressure at 60 to 70 ° C to obtain a concentrate in the range of 40 to 50 brix.
FIG. 3 shows a process for preparing a combined concentrate of ginseng-thresher and a powder and a capsule.
In the present invention, the dried powder can be prepared by freeze-drying the fermented ginseng-trifoliate concentrate. The above-mentioned freeze-drying method can be used without limitation of known methods. For example, the fermented ginseng-trifoliate concentrate can be lyophilized and lyophilized at a temperature of about -60 to -66 DEG C and 5 to 10 mmHg for 72 hours to obtain a powder.
In addition, in the present invention, it may include a step of preparing a capsule using a capsule filler after mixing the additive into the dry powder.
Cellulose, pigment and silicon dioxide may be used as the additive. As the cellulose, crystalline cellulose and hydroxypropylmethyl cellulose may be used. As the coloring matter, a caramel coloring matter and yellow No. 4 can be used.
The objects of the embodiments of the present invention are not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood by those skilled in the art from the following description .
[Example 1]
Manufacture of fermented ginseng
First, 50 ml of purified water was added to 2 g of Lactobacillus acidophilus culture concentrated powder (1.0 × 10 9 cfu / g), a kind of lactic acid bacterium, and homogenously mixed with yeast fermentation broth and 1 g of physiological alcohol fermented concentrate, And mixed with homogeneous physiological fermentation concentrate. 900 ml of purified water was added to the mixture to make 1,000 ml of the total amount, thereby preparing a complex fermentation broth.
500 g of dried ginseng roots were placed in a fermentation tray, immersed in 500 ml of the complex fermentation broth, allowed to stand at room temperature for 24 hours, and then fermented for 5 days in a fermenter at 50 to 60 ° C. Subsequently, 250 ml of the complex fermentation broth was sprayed, and then the second fermentation was carried out under the same conditions. Further, 250 ml of the lactic acid bacteria-physiological complex fermentation broth was sprayed, followed by the third fermentation.
After the third fermentation, the fermented ginseng was fermented at 30 ~ 40 ℃ for 3 days by wet heat using convection heat at 40 ~ 50 ℃ while keeping the convection heat circulation method and 40 ~ 60% ≪ / RTI >
Fermentation Triptych Produce
As in the fermented triplex, 1,000 ml of the combined fermentation broth was first prepared. Next, 500 g of the dry triangular root was taken and placed in a fermentation tray, immersed in 500 ml of the complex fermentation broth, allowed to stand at room temperature for 24 hours, and then fermented for 5 days while kept at 50 to 60 ° C. Subsequently, 250 ml of the complex fermentation broth was sprayed onto the primary fermented triplex, followed by the second fermentation under the same conditions, and further, the third fermentation was carried out after spraying 250 ml of the complex fermentation broth.
After the third fermentation, it was aged for 3 days by convection heat circulation method and maintaining the humidity of 40 ~ 60% at a temperature of 40 ~ 50 ℃ and convection heat for 3 days. Then, it was ventilated at 30 ~ .
Concentrate and powder manufacture
500 g of the fermented ginseng and fermented triangle prepared above were placed in an extraction container together with 10 L of purified water, heated at 80 to 90 ° C for 6 hours, and filtered to obtain an extract.
The extract was placed in a reduced pressure concentrator and concentrated at 50 to 60 ° C for 12 hours to obtain a fermented ginseng triplet concentration range of 40 to 50 brix.
The concentrate was then lyophilized at 60 to 66 ° C under reduced pressure of 5 to 10 mmHg for 72 hours, and then passed through a 50 mesh screen to obtain a fermented ginseng tri-freeze-dried powder.
Manufacture of capsules
1.492.8 kg of crystalline cellulose, 0.8 g of caramel color, and 0.4 g of Yellow No. 4 were uniformly mixed to form a light yellow color. Then, 2.43 kg of the above-prepared fermented ginseng powder was mixed to prepare a mixed powder. Then, 46 g of methylcellulose and 30 g of silicon dioxide were added and uniformly mixed, and then 400 mg of the capsule was filled in a capsule container using a capsule filling machine to prepare a capsule (see FIG. 8).
Example 2
50 ml of purified water was added to 2 g of streptococcus thermophilus cultured concentrated powder (1.0 × 10 9 cfu / g), which is a kind of intestinal lactic acid bacteria, and 50 ml of purified water was added to 1 g of the fermentation broth homogeneously mixed with the physiological alcohol fermented concentrate And the homogenized fermentation broth was mixed, and 900 ml of purified water was added thereto to make a total amount of 1,000 ml to prepare a complex fermentation broth.
The subsequent procedure was carried out in the same manner as in Example 1.
Example 3
50 ml of purified water was added to 2 g of Saccharomyses cerevisiae culture concentrate (1.0 × 10 9 cfu / g), a kind of yeast, and homogeneously mixed with 1 g of a physiological alcohol fermentation concentrate, 50 ml of purified water And the homogenized fermentation broth was mixed, and 900 ml of purified water was added thereto to make a total amount of 1,000 ml to prepare a complex fermentation broth.
The subsequent procedure was carried out in the same manner as in Example 1.
FIG. 4 is a graph comparing the appearance of three-rooted roots after fermentation using several microorganisms according to an embodiment of the present invention. The Lactobacillus acidophilus (Example 1, A), a kind of lactic acid bacteria, and the Lactobacillus acidophilus (Example 2, B) and Saccharomyses cerevisiae (Example 3, C), one of the yeast strains (Example 3, C). The fermented three- Fig.
FIG. 5 is a table showing the nutritional composition and physicochemical characteristics of a fermented trihydrate raw material according to an embodiment of the present invention. In Examples 1 to 3 (A, B and C), crude protein content was 11.0 to 12.2%, which was higher than 2.0 to 3.6% of carbohydrate and 1.1 to 3.7% of crude fat.
The content of crude protein, carbohydrate and crude fat after the fermentation process using the triple root and three strains was almost unchanged, but the content of dietary sulfur was higher than that of fermented milk after fermentation as in Examples 1 to 3 The smell and taste are improved.
FIG. 6 is a table showing antioxidant activity and antioxidant components of a fermented aged raw material hot water extract according to an embodiment of the present invention. 6, the DPPH radical scavenging ability was 0.35-1.98 mg / mL, while the ABTS radical scavenging activity was 7.55 ~ 21.42 mg / mL. The total phenol content was 3.48 ~ 37.5 μg / mg.
As a result of the measurement of antioxidative activity by the DPPH method, the activity of Example 1 and Example 2 were almost similar to those of Comparative Example 1, In the case of Example 3, the EC 50 The figure And showed a 5 times higher antioxidant activity by showing much lower concentration.
On the other hand, antioxidative activity of A and B was slightly increased, and in particular, it was about 3 times as high as that of Example 3.
FIG. 7 is a graph comparing the content of dietary sulfur compounds and phenolic compounds in a fermented aged fermented hot water extract according to an embodiment of the present invention, wherein the allylic cysteine derivatives in the dietary sulfur compounds are compared with those of Comparative Example 1 (S) In the case of Examples 1 to 3 (A to C), 26 to 30%, and in the case of Example 1 and Example 3, about 45% and 84%, respectively, and in Example 2, about 9% .
On the other hand, phenolic compounds mainly detected gallic acid, protocatechuic acid and chlorogenic acid but showed a low value of less than 1%, and parahydroxybenzoic acid (p -Hydroxybenzoic acid, rutin and ferulic acid were almost not detected.
Figure 9 shows the conditions of a triple sample LC / MS / MS analysis test according to an embodiment of the present invention. Analytical instruments were AT6410 (Agilent Technologies 6410), standard and allyl and cycloolein (Sigma Co., Japan) were used, and freeze - dried triple - root freeze - dried powder and fermented triple root freeze - dried powder were analyzed.
Figure 10 shows a chromatogram of LC / MS / MS of the algin and cycloolein standards according to an embodiment of the present invention. The peak of the labeled standard was observed at 3.33 minutes and the peak of the cycloolein standard was observed at 3.47 minutes. Thus, it was possible to separate and quantify the allyl and cycloolein having the same molecular weight.
Figure 11 shows an LC / MS / MS chromatogram of a lyophilized lyophilized powder according to an embodiment of the present invention. The peak of allyl and cycloolein contained in the triplet sample was the same as that of the standard product, so that the triplet sample could be quantified by the calibration curve of the standard product.
FIG. 12 is a table comparing the contents of Alliin and Cycloallin in the three-rooted root samples according to an embodiment of the present invention.
12, the contents of alline contained in the triple root and freeze-dried powder were 2.63 and 9.93 (mg / 100g), respectively, and the content of cycloolein was 74.74 and 82.63 (mg / 100g), respectively. The concentration of aline was much higher.
On the other hand, the contents of alline contained in the fermented tuberous root and freeze-dried powder prepared in Example 3 were 0.018 and 0.011 (mg / 100g), respectively, and the content of cycloolein was 33.25 and 46.63 (mg / Hyaline was mostly volatilized during the fermentation process, while the content of cycloalinine decreased partially after fermentation, but about 56% of the freeze - dried powder could be used as an index component of the trihydrate. Referring to FIG. 12, the fermentation temperature was about 60 ° C. and maintained for about 15 days. As a result, the content of allyl in dietary sulfur was remarkably reduced, but the content of cycloolein remained 56% as compared with the freeze- And thus can be utilized as an indicator component.
It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. Therefore, the scope of the present invention is not limited to the above-described embodiments, but should be construed to include various embodiments within the scope of the claims and equivalents thereof.
Claims (4)
Mixing the fermented ginseng with the fermented trihydrate, and extracting and concentrating the mixture with purified water,
The round-type fermentation step may be performed by mixing a strain of any one of Lactobacillus acidophilus, Streptococcus thermophilus, and Saccharomyses cerevisiae with a physiological alcohol fermentation broth Wherein the ginseng and the triplex are respectively fermented with a complex fermentation broth,
Wherein the extracting and concentrating step is a step of mixing and extracting the increased effective components in the round fermentation step.
A primary fermentation step of immersing the ginseng and the triplex in the complex fermentation broth and fermenting the same for a predetermined time; And
And a second fermentation step in which the complex fermentation broth is injected into the ginseng and the trash and fermented for a predetermined period of time.
And mixing the additive with the dry powder, followed by preparing a capsule using a capsule filling machine.
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