KR20170052221A

KR20170052221A - Ginseng Veneger Extracted from Raw Ginseng Soaked in Acetic Acid Solution Method Thereof

Info

Publication number: KR20170052221A
Application number: KR1020150154414A
Authority: KR
Inventors: 김계훈; 김혜란
Original assignee: 김계훈; 김혜란
Priority date: 2015-11-04
Filing date: 2015-11-04
Publication date: 2017-05-12

Abstract

The present invention relates to a ginseng vinegar extracted by immersing raw ginseng in a vinegar solution and a method for producing the ginseng vinegar. The present invention relates to a method for preparing a fermented alcohol-fermented product, which comprises the steps of pretreating ginsenosides with a molecular squeeze-dehydrating agent solution, saccharifying the fermentation raw material and alcohol fermentation, Aging and filtrating the fermented acetic acid fermented product; and injecting the ginseng outpowder into the vinegar solution, sealing it with a lid, and then storing and circulating it. To
In the present invention, the epidermis of roots, leaves and stems of raw ginseng is pretreated so that the ginsenoside components are not only easily eluted from the vinegar solution, but also can remove the grass odor and imia. Also, since the ginsenoside component easily dissolves in the vinegar solution, ginseng vinegar can be obtained.

Description

[0001] The present invention relates to a ginseng vinegar obtained by immersing raw ginseng in a vinegar solution and a method for producing the ginseng vinegar. [0002] Ginseng Veneger Extracted from Raw Ginseng Soaked in Acetic Acid Solution &

The present invention relates to a ginseng vinegar extracted by immersing raw ginseng in a vinegar solution and a method for producing the ginseng vinegar. More particularly, the present invention relates to a method for preparing a fermented soybean oil, comprising the steps of: pretreating a whole soybean ginseng with a molecular squeeze-dehydrating agent solution in a phytosphingosylation reaction; and adding to the fermentation raw material the saccharin- Aging and filtering the fermented acetic acid fermented product; and injecting the ginseng outpost into the vinegar solution, sealing it with a lid, and then storing and circulating it.

In the present invention, the epidermis of roots, leaves and stems of raw ginseng is pretreated so that the ginsenoside components are not only easily eluted from the vinegar solution, but also can remove the grass odor and imia. Also, since the ginsenoside component easily dissolves in the vinegar solution, ginseng vinegar can be obtained.

Panax ginseng is a medicinal plant native to Korea and northeastern China. It has a medicinal effect of saponin ginsenoside, and has a therapeutic effect and a tonic effect of various diseases. Therefore, ginsenoside, which is a medicinal ingredient of ginseng, is directly consumed as a healthy food such as white ginseng, red ginseng or fermented red ginseng, or processed in the form of a pharmaceutical having a ginsenoside-Rg component. However, the ginseng stem, leaves and roots contained in the ginsenoside are all the same ingredients, but only use the roots of ginseng, ginseng leaves and stems of the ginsenoside is rarely used. The reason for this is that the ginseng processed product was developed mainly for roots, and the manufacturer was also indifferent to the processing of leaves and roots, since the consumer believed that the efficacy of ginseng was only in the root.

Ginsenoside, which is a medicinal ingredient contained in ginseng, is a bitter component, and there is a limit to the processing of ginseng outpast by producing grass odor and odor from leaves and stems. Furthermore, there are insufficient studies on the use of ginsenoside components in ginseng leaves and stems.

Generally, ginseng is used for 4 years and 6 years for 4 years and 6 years. However, such a non-cultivation method takes a long period of time, and it is difficult to secure suitable cultivation areas for climate, and it takes a lot of material cost and labor cost. Ginsenoside is extracted from only roots of ginseng and it is costly to develop into health food or medicine. Therefore, ginseng is cultivated by hydroponics, and cultivation and growth of ginseng is considered as an alternative method to extract senenoside . In addition, extraction of ginseng components from leaves and roots of these ginsengs can be a very good alternative because it can significantly reduce the manufacturing cost.

According to the Food Code of Korea, vinegar is a fermented vinegar made by fermenting cereal, fruit, and liquor with main raw materials such as grape saccharified liquid, fruit juice, etc. and vinegar or acetic acid Is a synthetic vinegar prepared by dilution with water. Vinegar contains organic acids, amino acids, sugars, alcohols and esters in addition to 4 to 29 w / v% of acetic acid. Yeast is added to raw materials such as starch, fruit, etc., and fermented with ethanol. Then, acetic acid is inoculated and acetic acid is fermented to obtain brewed vinegar. Depending on the raw materials used, there are vinegar vinegar produced by fermenting acetic acid by mixing grain vinegar, ethanol (alcohol) and inorganic salts, etc., and fruit vinegar containing about 30% of juice. Vinegar is an acidic food and is also used as a seasoning, beverage, health food, food storage or medicine.

The inventors of the present invention completed the present invention after immersing the ginseng in vinegar to study the extraction of ginsenoside from roots, leaves and stems of ginseng.

The saponin component does not easily elute even when the fresh ginseng is immersed in the conventional vinegar solution, and it is difficult to remove the grassy smell and imitation from leaves and roots.

The reason is that the saponin component in the ginseng body is difficult to precipitate into the vinegar solution because the penetration of the vinegar component into the epidermis of the ginseng (leaf, stem, root, etc.)

According to the prior art related to the present invention, Korean Patent Application No. 10-2014-0125889 (method of manufacturing ginseng vinegar and its ginseng vinegar) of a patent applicant uses ginseng roots, but not ginseng roots, roots, Is used to make vinegar, so that it can utilize all of the rich pharmacological ingredients contained in the ginseng outpast (whole grass). Korean Patent Laid-Open Publication No. 10-2013-0077282 (method for producing ginseng vinegar using ginseng outpost) comprises a step of preparing, washing and grinding ginseng outposts including roots, stems and leaves of ginseng; Washing the germinated brown rice with water and soaking it with starch hydrolyzing enzyme; Mixing the prepared ginseng outpast with germinated brown rice, sterilizing it, and then alcohol and acetic acid fermentation; Germination and filtration of ginseng vinegar. Korean Patent Laid-Open No. 10-2007-0042384 (method of producing ginseng vinegar) is a method of preparing ginseng vinegar by mixing ginseng juice extract or ginseng extract with acetic acid and ethanol.

Korean Patent Registration No. 100444843 related to the molecular compression and dehydration technology to be adopted in the present invention is characterized by using at least one of polyethylene glycol, gum arabic, arabinogalactan, egg white, milk protein or soybean protein as a water-soluble polymer substance And the polymeric material used in the cytolysin is larger than the pores of the cell wall. Thus, in osmotic dehydration, dehydration stops when the concentration gradient is lost due to the same concentration of solutes inside and outside of the cell, whereas dehydration using cytolithy maintains a gradient of intracellular and intracellular concentration, thereby dehydrating a larger amount of water than osmotic dehydration Lt; / RTI > Korean Patent Registration No. 100478861 discloses starch hydrolyzate and derivatives thereof, maltodextrin, polydextrose, octenyl succinate sodium starch having a D.E.25 or less. However, these molecular compaction dehydrating agents should be easy to handle and should not affect the quality of the final product, even if they remain in plant cells.

An object of the present invention is to simplify the manufacturing process of ginseng vinegar by extracting ginseng components by putting whole ginseng outpast into a vinegar container without pretreatment for extracting or extracting ginseng.

On the other hand, the present inventor filed a Korean patent application No. 10-2013-0077282 for the above-mentioned ginseng vinegar, and has been refused as follows. Generally, it is generally known that 'outpost of ginseng or ginseng is put into a glass bottle and the soju is injected and extracted, so that it is easy for ordinary technicians to pack the whole ginseng outpost in consideration of this, Accordingly, the effect of the invention on the visual effect and the merchantability of the product can be predicted from the cited invention.

The saponin component does not easily elute even when the fresh ginseng is immersed in the conventional vinegar solution, and it is difficult to remove the grassy smell and imitation from leaves and roots. The reason is that the saponin component in the ginseng tissue is difficult to precipitate into the vinegar solution because the penetration of the vinegar component into the epidermis of the plant ginseng (leaf, stem, root, etc.) is prevented. Also, since the reaction speed is slow and the gradient of the concentration is not clear, it is difficult to extract ginsenoside from a stationary bottle when the ginseng is immersed in vinegar. Therefore, the present invention has been accomplished by a method of performing molecular squeeze-dehydration treatment so that saponin can be easily eluted by pre-treating the fresh ginseng with vinegar solution.

The present invention is characterized in that pharmacological components of ginseng outpast (leaf, stem, root) are extracted into vinegar by entirely injecting ginseng outpowder into vinegar fermentation broth. However, as described above, the safflower's saponin component in the ginseng tissue is difficult to elute and precipitate in the vinegar solution because the plant's protective film, pectin, inhibits penetration of the solvent (acetic acid) into the epidermis (leaves, stems, roots, etc.) There is a problem.

Therefore, the ginseng outpost is injected into the solution by using the molecular compression dehydrating agent to cause dehydration from the leaves, stem and root of ginseng so that the saponin easily dissolves in the vinegar solution. In addition, the saponin introduced into the molecular squeeze dehydrating agent solution can be recycled by adding it to the vinegar fermentation broth and fermenting it. In addition, after the vinegar fermentation, the molecular compressed and dehydrated ginseng outpost is injected to extract saponin during storage and storage. The molecular compaction dehydrating agent is preferably easy to handle and not harmful to the human body. As the hydrolyzate and derivatives thereof, maltodextrin, polydextrose and octenyl succinate sodium starch of D.E.25 or less may be used.

A step of pretreating allogeneic ginseng in which a green pigment is fixed by mixing calcium phosphate with a 5 to 10% solution of maltodextrin in a 5 to 10% solution of maltodextrin and saponin is released into a maltodextrin solution by a dehydration action, A step of fermenting an alcoholic fermented product by adding a saponin introduced into a solution of a molecular compaction and dehydrating agent to a vinegar fermentation medium to inoculate the fermented acetic acid to thereby ferment the acetic acid; And a vinegar solution, the ginseng outpowder is entirely put into the container, and the container is sealed with a lid, followed by storage and distribution.

The present invention is characterized in that the raw material ginseng is the outpast of seedling ginseng grown for 1-2 years in a greenhouse or the outpast of ginseng grown hydroponically in a greenhouse for 4 to 6 months. The ginseng outpost put into the vinegar container is a ginseng outpost used in the manufacturing process or a new ginseng outpost that is not used.

The present invention is to provide ginseng ingredients and vinegar at the same time, and it is good for health. By using the outpost of seedling ginseng cultivated for one year to two years or the outpost of ginseng grown hydroponically for four months, the production of ginseng vinegar The process is simplified and the manufacturing cost is also lowered, so that the vinegar can be mass produced. In addition, the ginseng outpast is processed into a vinegar container as it is, thereby improving the commerciality of the product due to the visual effect. You can also remove the grassy smell from the leaves and roots of ginseng.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process for producing ginseng vinegar according to the present invention.
2 is a perspective view of a ginseng vinegar according to an embodiment of the present invention.

The ginseng vinegar of the present invention is prepared by injecting ginseng leaves, roots, and roots into a vinegar container so that the ginseng vinegar is injected into the vinegar container and then sealed by a lid, thereby improving the commerciality of the vinegar, . Conventionally, in the case of ginseng vinegar, the ginseng has been produced by juicing or preparing an extract, and then mixing the ginseng during fermentation. However, since the material to be used is 4 to 6 years old and the juice and extracting process has to be further carried out, the manufacturing cost is increased, so that mass production is difficult. Therefore, the present invention is to prevent the high production cost of ginseng, while extracting an effective ingredient of ginseng. It is a method of using ginseng cultivated for 4 to 6 months in whole seedling or greenhouse cultivated for 1 year to 2 years . That is, the ginseng vinegar of the present invention is a method for producing a vinegar by fermenting a fermentation raw material, wherein the ginseng outpow (whole grass) is entirely introduced into the fermentation raw material before, during or after the fermentation, And extracting the image.

The ginseng according to the present invention uses the whole outpowder. By omitting a separate pretreatment process, the manufacturing process is simplified and the pretreatment cost can be reduced. In addition, It is possible to extract pharmacological components more than twice. Furthermore, it has been found that the leaf of ginseng contains a large amount of Rh1 component known to have antitumor function and liver protection function. The Rh1 component is a very beneficial ingredient which is not contained in 5 to 6 years old ginseng, It is possible to extract more abundant pharmacological components than those obtained by the conventional method. In addition, since the ginseng outpost is fed during the fermentation or aging process, the bitterness and odor contained in the leaves or stems of the ginseng are neutralized through the fermentation, thereby solving the problems caused by the offense of the leaves or stems. Therefore, in the present invention, it is preferable to use ginseng grown hydroponically for 4 to 6 months in a seedling or a vinyl house cultivated for 1-2 years in a field, rather than using expensive 4 to 6 year old roots. Most preferably, It is to use ginseng grown hydroponically for 4 ~ 6 months. The hydroponic cultivation refers to a method of cultivating grape seedlings cultivated for more than one year in a green house from non-pesticides in a greenhouse for 4 months or longer. In this way, ginseng cultivation can be environmentally friendly, clean and cultivated all year round, as well as produce two-year-old ginseng within four months. In addition, in the case of ordinary ginseng cultivation method, a large amount of pesticide may remain on the leaves of ginseng, but in case of hydroponic cultivation, the leaves of ginseng can be used safely because there is no residual pesticide.

The present invention relates to a method for producing a fermented soybean ginseng, comprising the steps of pretreating ginsenosides with a molecular squeeze-dehydrating agent solution to a phytosphingosidic solution, adding the saponin introduced into the molecular compaction dehydrating agent solution to the fermentation raw material and saccharifying and fermenting the fermented ethanol, Aging and filtrating the fermented acetic acid fermented product; and injecting the ginseng outpost into the vinegar solution, sealing it with a lid, and then storing and circulating.

1) Preparation of Ginseng Outpost

The ginseng outpost does not limit the kind of leaves, stem, and roots. If it is not Korean ginseng, it may contain various kinds of saponin such as American ginseng, Canadian ginseng, Australian ginseng, New Zealand ginseng, Chinese ginseng and Vietnamese ginseng Can be used. Also, it is not necessarily 6 years old ginseng, but it can be used as outpost for 4 ~ 6 months hydroponically cultivated in seedling or plastic house cultivated for 1 year ~ 2 years in the field. The ginseng outpast is cleanly washed with purified water to remove foreign matter.

2) Pretreatment of Jeonnam

A solution of the molecular compaction dehydrating agent is prepared by mixing 0.1~1% of calcium hydroxide with 5~10% solution of maltodextrin. Then, the outpost, leaves, stem and roots are put into different containers and immersed at 30~35 ℃ for 1~2 hours. The green pigment of Jeollanam-do is fixed by calcium hydroxide, and saponin is pretreated with water to elute it into maltodextrin solution by dehydration. The content of ginsenoside extract in the outposts, leaves, stems and roots of fresh ginseng was measured by HPLC using a 0.45 μm syringe filter and the results are shown in Table 1 below. The major ginsenosides were found to be Rg1, Rg2, Rb1, Rb2, Re, Rg3, Rc, Rd and Rh. The control group was untreated.

Content of ginsenosides in parts of fresh ginseng (mg / g) Number of analyzes outpost Leaves / stem Root Control group One time analysis 0.32 0.15 0.21 - 2 times analysis 0.31 0.14 0.20 -

From the above results, it can be confirmed that the ginsenoside component is extracted for the sytorysis reaction. In addition, when the ginseng outposts in the atmosphere and the greenness of the ginseng leaves that caused the cytochrysia reaction were visually compared, it was found that the ginseng leaves are vivid and dark green.

3) Saccharification and ethanol fermentation

(Amylase,? -Amylase, isoamylase, glucoamylase, and oligosaccharide-producing amylase) as a starch degrading enzyme from cereals such as rice, barley, brown rice, sake lees and corn, : 0.3 to 0.4: 2 by weight, and saccharified by shaking at 50 to 60 ° C for about 20 to 30 hours. Yeast of about 0.1 to 5% by weight is added thereto and cultured at 20 to 25 ° C for 7 to 30 days, Ferment. Also, a maltodextrin solution containing water and saponin eluted by the cytosolic reaction is added from the ginseng outpost. Water and maltodextrin can be used as yeast culture medium, and saponin is contained in the fermentation broth and becomes a constituent component of the ethanol fermentation broth. In the conventional method, yeast, mother liquor, and rice gruel are prepared and mixed, followed by addition of yeast of about 0.1 to 5 wt%, followed by culturing at 20 to 25 ° C for 7 to 30 days to perform ethanol fermentation. That is, the saccharification and ethanol fermentation of the fermentation raw material are the same as those in the conventional method for producing vinegar, and any method may be used.

4) step of fermenting acetic acid by inoculation into ethanol fermented product

Acetic acid is inoculated into the ethanol fermentation broth and fermented at 20 to 25 ° C for 5 to 30 days. Acetobacter aceti, Acetobacter oxydans, Acetobacterschutzenbachii and the like are used for the acetic acid bacteria. . In order to facilitate the fermentation of the acetic acid, the acetic acid bacteria may be inoculated into a liquid medium composed of glucose, homo extract, glycerin and the like, and then expanded and cultured to produce a herbaceous plant. The ethanol fermentation broth may be aged at a low temperature of about 5 to 10 ° C for about 50 to 60 days and then for 20 to 30 days at 20 to 25 ° C. The above-mentioned acetic acid fermentation method is the same as the known vinegar production method, and any method may be used.

5) Step of putting whole ginseng outpost into acetic acid fermentation broth

The acetic acid fermented product is fed with a ginseng outpost having roots, leaves, and stems. The amount of the ginseng seeds is in the range of 1: 0.1 to 1 by weight based on the weight of the fermented product and the ginseng outpost. Even if the pharmacological component of the ginseng outpost is sufficiently extracted, the amount of the active ingredient contained in the vinegar becomes insignificant, so that the pharmacological effect is reduced. When the amount of the effective ingredient is more than 1 part by weight, It is difficult to mass-produce them due to an increase in the production cost. Therefore, it is preferable to mix them at a weight ratio of 1: 0.1 to 1: 1.

6) Aging the fermented product to which the ginseng outpost is added

The vinegar fermentation liquid into which the ginseng outpost has been added is aged for 7 to 10 days, and the effective ingredient of the ginseng outpast is sufficiently extracted with the vinegar fermentation liquid. At this time, the aging temperature is preferably 20 to 30 占 폚. The ginseng outpowder in the acetic acid fermentation broth replenishes water dehydrated from leaves, stems and roots in the molecular compaction and dehydration process, and has an effect of facilitating extraction of residual saponin. The saponin component, which is an effective substance of the ginseng outpost, is extracted under the above aging condition, and no odor or odor is generated from the ginseng leaves or stems.

&Lt; Example 1 > Pretreatment of ginseng outpost

For 5 months, the ginseng plantlets grown by hydroponics were washed with purified water to remove foreign matter.

A 1% molar solution of maltodextrin 7% was mixed with 0.5% calcium hydroxide to prepare a molecular compaction dehydrating solution. Then, the ginseng outpost was added and immersed at 32 ° C for 1.5 hours. The green pigment of the ginseng outpost was fixed, and the saponins were eluted into the maltodextrin solution by dehydration together with water.

&Lt; Example 2 >

The germinated brown rice was washed with purified water and immersed. Then, water and starch hydrolyzate were mixed at a weight ratio of 1: 2: 0.3 and then saccharified by shaking for 20 hours. To 0.5 L of the above saccharide, 3 L of purified water and 1 L of a maltodextrin solution obtained by the cytochizis reaction were mixed and then 25 g of yeast was inoculated and cultured at 25 DEG C for 7 days to conduct ethanol fermentation. The ethanol fermented product was inoculated with 5% (w / w) of acetic acid and cultured at 25 ° C for 10 days, and cultivation was terminated when the acetic acid content was 4% or more. After 4 months of ginseng cultivation in the acetic acid fermentation broth, it was washed thoroughly and then added at a weight ratio of 1: 0.2 and aged at 25 ° C for 10 days. After aging, the aged material was filtered with a filter cloth and sterilized at 70 DEG C for 2 minutes.

&Lt; Example 2 >

700 g of cleaned ginseng outpowder was added to the saccharified liquid obtained in the same manner as in Example 1, and an ethanol fermentation broth was obtained in the same manner as in Example 1, and an acetic acid fermentation broth was obtained and then aged.

&Lt; Example 3 >

Except that only leaves and stems of fresh ginseng were used. The fermented acetic acid was fermented in the same manner as in Example 1, and then aged.

The fermented broth was fermented in the same manner as in Example 1 except that only roots of fresh ginseng were used to obtain an acetic acid fermentation broth and then aged.

The same procedure as in Example 1 was carried out except that the ginseng outpost was added without pretreatment.

The ginsenoside contents (Rg1, Rg2, Rb1, Rb2, Re, Rg3, Rc, Rd, Rh) of saponin extracts were measured by placing the outposts, leaves, stems and roots of ginseng in 4% vinegar solution. The sample was filtered with a 0.45 μm syringe filter and quantitatively analyzed by HPLC. The results are shown in Table 2 below.

Ginsenoside content (unit: mg / g) of vinegar aging solution Number of analysis Example 1 Example 2 Example 3 Example 4 Comparative Example One time analysis 0.85 0.80 0.49 0.59 0.56 2 times analysis 0.85 0.79 0.48 0.58 0.55

From the above results, it can be seen that the ginsenoside content is 1.5 times or more higher than the sytorysis reaction (Example 1-4) and the untreated control (Comparative Example).

&Lt; Test Example > Sensory Evaluation and Appearance Restoration

The ginseng vinegar prepared by the methods of Examples 1 to 4 and the comparative example was subjected to a sensory test using a well-trained panel (20 persons, 30s, 2 boys and 40s) And the taste, aroma, and preference are shown in Table 3 below. When the appearance and shape of fresh ginseng were observed with the naked eye after the sytorysis reaction, it was found that the original shape was restored to excellent quality.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Comparative Example flavor 4.1 4.1 3.7 3.9 3.4 incense 4.2 4.1 3.8 4.0 3.5 Likelihood 4.1 4.2 3.9 4.0 3.4 Appearance (shape) Good Good usually usually Good

From the above results, it was shown that the ginseng vinegar solution of Examples 1 to 4 was excellent in sensory properties by the sytorysis reaction. It was also found to be good in maintaining the shape of the outpost by the sytorysis reaction.

Since the present invention can extract a large amount of ginsenoside in vinegar solution, ginseng and vinegar can be simultaneously ingested. In addition, it can be used industrially because it can enjoy the beauty of ginseng in storage by putting it in a vinegar bottle because it removes grass odor and imitation by using cheap ginseng or seedling ginseng.

Claims

A step of pretreating seaweed with a molecular squeeze dehydrating agent solution, a step of subjecting the fermentation raw material to saccharification and alcohol fermentation by adding saponin introduced into a molecular squeeze dehydrating agent solution to a vinegar fermentation medium, Aging and filtrating the fermented acetic acid fermented product; and injecting the ginseng outpost into the vinegar solution, sealing it with a lid, and then storing and circulating it. Manufacturing method of ginseng vinegar in which ginseng is immersed in vinegar solution

The method of claim 1, wherein the molecular compaction dehydrating agent is any one selected from the group consisting of maltodextrin, polydextrose, and octenyl succinate sodium starch having a DE of 25 or less as a starch hydrolyzate and a derivative thereof, wherein the raw ginseng is immersed in a vinegar solution How to make vinegar

The process according to claim 1, wherein the sytorysis reaction is carried out by adding 0.1 to 1% of calcium hydroxide to a 5 to 10% solution of maltodextrin and immersing the mixture at 30 to 35 ° C for 1 to 2 hours to fix the green pigment of ginseng to calcium hydroxide Wherein the saponin is reacted with water to cause a cyclic reaction and is then eluted into a maltodextrin solution by a dehydration action. The method of manufacturing a ginseng vinegar comprising immersing a raw ginseng in a vinegar solution

A ginseng vinegar made by the method of any one of claims 1 to 3