KR20180044091A - Ginseng containing increased specific ginsenoside and the preparing method thereof - Google Patents

Abstract

The present invention relates to a method for producing ginseng comprising a step for dicing fresh ginseng and a step for heat-treating the diced fresh ginseng at a temperature of 150-200°C, wherein a content of at least one ginsenoside selected from a group comprising C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C-Mc is increased, and ginseng produced therefrom. The production method of the present invention can provide ginseng has an increased content of specific ginsenocide which are originally not present or only in trace amounts before being processed. The ginseng produced by the present invention has a reduced water content as compared with that of fresh ginseng before being processed, thereby enhancing storability.

Description

[0001] Ginseng having an increased specific ginsenoside content and a method for producing the ginseng [0002]

The present invention relates to ginseng having an increased content of certain ginsenosides and a method for producing the ginseng. More specifically, the present invention relates to a ginseng having a specific ginsenoside content of at least one of ginsenoside R, ginsenoside R, ginsenoside R,

Or C-Mc component, and a process for producing the same.

Demand for healthy life and the pursuit of convenience have changed the lifestyle of modern people. Consumer demands have changed and unmet needs for products that have not been seen in the market are increasing. Traditionally, Ginseng is a drug belonging to Shiraku, and its disadvantage is that it is difficult to store for a long time and even if it is stored in a refrigerator, the quality of the product is deteriorated by causing a change in quality due to mold. Long-term preservation is difficult due to the growth of green fungi even in the frozen state.

Ginseng is a perennial herbaceous perennial plant belonging to the family Acanthopanax senticosus. It is mainly used for medicinal purposes with many roots. In recent years, it has also utilized stem and leaf seeds.

The seeds of the wild ginseng are sprouted and grown by naturally germinating in the natural environment in the forest, and the goat ginseng refers to the seeds of wild ginseng sown in the mountains and grown in the natural state. Also, ginseng is grown by man in the field. Firewood is grown in Canada and the United States, and the former is mainly grown in China. It is also called as a cultivar which is grown in a culture tank under constant conditions by liquid culture. This has the disadvantage that properties are changed by repetitive production and there is a high possibility of contamination.

The scientific names of ginseng, wild ginseng and goat ginseng are Panax ginseng C.A. When you look at the etymology of Mayer, 'Pan' means 'everything', 'Axos' means 'medicine' and means 'panacea.' Wild ginseng and goat ginseng are traded at a high price because of the variety of active ingredients and their rich contents. However, in case of unprocessed ginseng, it is generally difficult to store more than one week. Even frozen storage will slow the growth of fungi in the roots or on the epidermis of the roots, reducing their value. Therefore, the existing scientific research has focused mainly on the pharmacological effects and components of ginseng, and pharmacological effects and physiological studies on ginseng have not been systematically established due to the scarcity value of ginseng.

Recently, there has been a lot of goat ginseng cultivated in nature in the mountains, and therefore the quality and industrialization of these goat ginsengs are at a critical stage. Ginseng saponin and non saponin substances (panaceans, polysaccharides, amino acid derivatives, polyacetylene derivatives, phenolic compounds) contained in goat ginseng have excellent pharmacological activity, excellent efficacy in eliminating free radicals, antioxidant, anti-cancer , Blood pressure lowering, lipid lowering, hepatotoxicity reduction, market protection, strengthening muscle strength, improvement of memory. Especially, it has been known that there is a special effect on strengthening kidney function.

The main pharmacological components of ginseng are well known saponins, which are divided into proto panaxadiol and proto panaxatriol. That is, it contains a structure represented by saponins of PPT (sapphire) series and PPD (sapphire) series according to the basic structure. It is known that the ginsenosides content of the goat ginseng is 3 to 4 times higher than that of the common ginseng. Especially, the content of protopanaxadiol Rg3 (20-Sprotopanaxadiol-3- [OD -glucopyranosyl (1,2) -glucopyranoside) has various pharmacological effects such as an inhibitory effect on platelet aggregation, an inhibition of proliferation of prostate cancer cells, an increase in memory and neuroprotective effect, and a reduction in hepatotoxicity.

Therefore, development of goat ginseng and ginseng having enhanced functions and contents of ginsenoside has been demanded. Recently, attempts have been made to change ginseng's specific efficacy and usefulness by processing ginseng. In particular, the present inventors have found that various ginsenosides, which have not existed in the past, are produced and the content thereof is increased in the process of processing products such as goat ginseng.

Korean Patent Publication No. 2015-0026722

In order to solve the above-mentioned problems, the present invention provides a ginseng production method in which various kinds of specific ginsenosides are increased in content and ginseng produced therefrom.

In addition, the present invention provides ginseng having excellent taste and texture such as texture, flavor and shelf life, and a process for producing the ginseng.

In a first aspect of the present invention,

Cutting the fresh ginseng; And

The method according to any one of claims 1 to 3, further comprising the step of heat-treating the sectioned fresh ginseng at 150 to 200 占 폚, wherein the content of at least one ginsenoside selected from the group consisting of C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C- Thereby providing an increased production method of ginseng.

The second aspect of the present invention also includes a composition comprising at least one ginsenoside selected from the group consisting of C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C- Ginseng.

Furthermore, the third aspect of the present invention provides a health functional food comprising ginseng according to the second aspect.

Hereinafter, the present invention will be described in more detail.

In the present specification, fresh ginseng refers to ginseng that has not been dried, and ginseng has a scientific name of Panax ginseng C.A. Anything belonging to Mayer can be used without limitation, and it does not distinguish between cultivated or natural.

In the step of cutting the fresh ginseng, the thickness of the cut ginseng may be 0.5-1 cm in average particle size. If the slice thickness is too thick, the heat transfer to the ginseng can not be performed well, and if the thickness is too thin, it may easily burn down during the heat treatment process.

In addition, the step of heat-treating the cut ginseng at 150 ° C to 200 ° C may be a step of heating in a high-temperature air circulating apparatus. If the temperature condition for the heat treatment is less than 150 ° C, the conversion to a specific ginsenoside is not smoothly performed. If the temperature condition exceeds 200 ° C, the problem may occur that the ginseng is burnt.

The heat treatment time may be 3 minutes to 10 minutes. If the time is less than 3 minutes, the time is not sufficient and the conversion to a specific ginsenoside is not smoothly performed. If the time is longer than 10 minutes, ginseng may be burned.

In the heat treatment step of the present invention, heat can be transferred to the fresh ginseng by heat transfer by high-temperature air circulation, and ginseng containing various ginsenosides can be produced in a short time of 10 minutes or less. Generally, in order to increase the content of ginsenosides or to produce various ginsenosides which have not existed due to the change of the structure of ginsenoside, it is necessary to perform a steaming process for at least 2 to 3 hours. Drying process is also necessary. On the other hand, the ginseng manufacturing method of the present invention does not require an additional drying process by using the heat treatment method using high temperature air.

In one embodiment, the heat treatment can be in the form of a coil having heat on one side of the chamber and blowing in to keep the hot air circulating in the chamber.

Specifically, the production method of the present invention is characterized in that C-Mx1 (compound Mx1), Rg4 (CAS No. 126223-28-7), Rg5 (CAS No. 74964-14-0), Rg6 (CAS No. 147419-93-0 ), Rh4 (CAS No. 174721-08-5), Rk1 (CAS No. 494753-69-4), Rk3 (CAS No. 364779-15-7), F2 (CAS No. 62025-49-4) and C-Mc (compound Mc), can be prepared. The specific ginsenosides are not contained in the state of fresh ginseng before processing, or contained only trace amounts even if contained.

In one embodiment, the ginseng produced comprises 0.01 to 40.0 mg / kg of C-Mx1, 0.01 to 60.0 mg / kg of Rg4, 0.01 to 170.0 mg / kg of Rg5, 0.01 to 50.0 mg / kg of Rg6, 0.01 to 200.0 mg / kg of Rh4 0.01 to 150.0 mg / kg of Rk1, 0.01 to 80.0 mg / kg of Rk3, 0.01 to 30.0 mg / kg of F2, and / or 0.01 to 30.0 mg / kg of C-Mc.

The ginsenoside components F2 and Rk1 are known to have the effect of inhibiting the proliferation of cancer cells. In addition, Rh4 may have anticancer, hepatoprotective, anti-free radical function, and Rg4 may play a role in cardioprotection, memory improvement, anti-thrombosis, anti-freezing and Rg5 is antithrombotic, anticancer, can do.

The ginseng produced by the present invention has a reduced moisture content as compared with that of fresh ginseng before it is processed, thereby enhancing storage stability. In one embodiment, the ginseng produced may contain less than 15% by weight of water based on the total weight of ginseng.

In addition, the flavor and taste of ginseng is increased to reduce the resistance to ginseng, and it can be applied to various forms such as health functional foods and medicines.

The term "health functional food" is the same term as "food for special health use" (FoSHU). In addition to nutritional support, May be used in combination with terms such as health foods, functional foods, and health supplements.

The product form of the health functional food may be prepared in various forms such as tablets, capsules, powders, granules, liquids, and rings, but is not particularly limited thereto. When the ginseng of the present invention is used as a food additive, ginseng can be added as it is, or it can be used together with other food or food ingredients, and can be suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to the intended use (prevention, health or therapeutic treatment).

There is no particular limitation on the kind of the food. Examples of foods to which ginseng can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, drinks, tea, Beverages, and vitamin complexes, all of which include health foods in a conventional sense.

In addition to the above, the health functional food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloids, thickeners, pH adjusting agents, stabilizers, , Alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the health functional food of the present invention may contain natural fruit juice,

Fruit juice beverages and pulp for the production of vegetable beverages.

The ginseng method of the present invention can provide ginseng having a specific ginsenoside content which was not present before or was only present in a very small amount, and the ginseng produced by the present invention is reduced Water content, thereby increasing storage stability.

In addition, the flavor and taste of ginseng is increased to reduce the resistance to ginseng, and it can be applied to various forms such as health functional foods and medicines.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are for further illustrating the present invention, and the scope of the present invention is not limited to these examples.

Example  One

The non-dried ginseng was sectioned to a predetermined size and heat-treated in an air circulating apparatus at about 200 ° C for about 10 minutes. The air circulation device has a coil which generates heat on one side of the chamber, and blows air to continuously circulate the hot air in the chamber.

Experimental Example

1. The flavor of ginseng Texture

For the untreated fresh ginseng (Comparative Example) and the ginseng of Example 1, sensory evaluation test (20 persons) were evaluated for their overall preference such as aroma and bitterness by the five point scaling method. As the characteristics of each item were stronger, it was recorded as 5 points. The average value of the score for each item is shown in the symbol.

sample Unique fragrance Fragrant incense bitter Likelihood Comparative Example 4.1 ± 1.3 2.5 ± 1.0 4.2 ± 0.9 2.7 ± 0.8 Example 1
(200 DEG C, 10 min) 2.3 ± 1.1 4.3 ± 0.7 2.6 ± 1.2 3.7 ± 0.7

As a result, the ginseng of Example 1 was reduced in peculiar flavor and increased in fragrance, while the bitterness peculiar to ginseng was reduced compared to the comparative example of raw ginseng, which was not processed, and overall taste was increased.

2. Changes in the components of ginsenosides

The ginsenosides C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C-Mc components were examined for untreated ginseng (comparative example) and the ginseng of Example 1, The molecular weight of each ginsenoside component was determined using LC-MS / MS and quantified to obtain the following values.

sample
(Unit: mg / kg) C-Mx1 Rg4 Rg6 Rk3 F2 Rh4 C-Mc Rk1 Rg5 Comparative Example - - - - - - - - - Example 1
(200 DEG C, 10 min) 22.36 40.77 32.79 56.14 11.42 178.16 16.45 117.39 143.1

As a result, the ginsenosides C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C-Mc components were not detected in the comparative example in which raw ginseng was not processed, In the ginseng of Example 1, all of the ginsenoside components were detected in a large amount. That is, it was confirmed that the structure of ginsenoside, which had existed through heat treatment, changed, and a specific ginsenoside of a new structure was generated.

3. Change in moisture content

The water content of untreated ginseng (Comparative Example) and the ginseng of Example 1 were measured. As a result, the comparative example contained 78.0% of water and Example 1 contained 12.8% of water. That is, the water content of the ginseng of the present invention was greatly reduced through the high temperature heat treatment. The moisture content was measured by comparing the weight of the sample (Comparative Example and Example 1) before and after drying after the sample was kept in a dry oven at 60 캜 while drying the weight until the weight was not changed.

Claims (8)

Cutting the fresh ginseng; And
The method according to any one of claims 1 to 3, further comprising the step of heat-treating the sectioned fresh ginseng at 150 to 200 占 폚, wherein the content of at least one ginsenoside selected from the group consisting of C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C- Thereby increasing the production method of ginseng.
The method according to claim 1,
Wherein the sectioning step comprises cutting the fresh ginseng to an average particle size of 0.5 to 1 cm.
The method according to claim 1,
Wherein the heat treatment step is a heat treatment for 3 minutes to 10 minutes.
The method according to claim 1,
Wherein the step of heat-treating comprises transferring heat by circulation of air.
The method according to claim 1,
Wherein the ginseng comprises less than 15% by weight of water based on the total weight of the ginseng.
The method according to claim 1,
Wherein the ginseng comprises 0.01 to 40.0 mg / kg of C-Mx1, 0.01 to 60.0 mg / kg of Rg4, 0.01 to 170.0 mg / kg of Rg5, 0.01 to 50.0 mg / kg of Rg6, 0.01 to 200.0 mg / kg of Rh4, 0.01 to 150.0 mg of Rk1 / kg, Rk3 0.01 to 80.0 mg / kg, F2 0.01 to 30.0 mg / kg, or C-Mc 0.01 to 30.0 mg / kg.
At least one ginsenoside selected from the group consisting of C-Mx1, Rg4, Rg5, Rg6, Rh4, Rk1, Rk3, F2 and C-Mc prepared according to any one of claims 1 to 6 Ginseng.
A health functional food comprising ginseng according to claim 7.