KR20180101861A - Composition comprising ginseng extract and method for preparation of ginseng extract with enhanced saponine extraction efficiency and composition comprising ginseng extract thereof - Google Patents

Abstract

The present invention relates to a ginseng extract, and more particularly, to a method for manufacturing ginseng extract with enhanced saponin extraction efficiency and a ginseng extract manufactured thereby. The ginseng extract manufactured by the method of the present invention can effectively enhance the emulsifying performance and emulsion stability. The present invention is characterized in that the ginseng extract is manufactured by mixing edible oil in a solvent when manufacturing the ginseng extract.

Description

[0001] The present invention relates to a ginseng extract having improved saponin extraction efficiency and a composition comprising the ginseng extract. [0002]

The present invention relates to a ginseng extract, and more particularly, to a ginseng extract having improved saponin extraction efficiency and a ginseng extract thereof.

Ginseng is a perennial herbaceous plant belonging to the ginseng root and ginseng, and its root is called ginseng in medicine. Recently, the demand for ginseng as a health food has been increasing rapidly, and it is necessary to study the scientific aspect of the food as a symbolic aspect and its effect.

For the ginseng ingredient, the first scientific study began in 1854 when Garriques of America separated the amorphous glycoside mixture from ginseng and named it panaquion. However, one of the most important research results in the 1960s was the start of the modern scientific research. Brekhman of the Soviet Union summarized the results up to that time, and found that the efficacy of saponin as an active ingredient of ginseng . Since then, many studies have been carried out mainly on saponin components (Koryo ginseng, 1994, Korea Ginseng Research Institute).

Panax species, represented by Korean ginseng, are perennial herbs grown on the North Pacific coasts in Asia and North America. About 11 species are known. Panax spp. Contains saponin, acid sugar, and protein, and saponin in a large amount is very diverse, and is involved in the expression of various pharmacological effects of ginseng. More than 29 kinds of saponins have been isolated so far, and they can be classified into diol system, triol system and oleanane system according to the structural features of the non-sugar moiety.

There have been many researches on the pharmacological action of saponin. Among the typical saponins, ginsenoside Rb1 has been shown to inhibit the central inhibition and mental stability, central feeding inhibition, aggressive behavior suppression, analgesic action, anticonvulsive action, Pharmacological actions such as promoting the secretion of cosolone, anxiolytic action, promoting cholesterol biosynthesis, and lowering of high cholesterol, triglyceride and free fatty acid have been reported.

Another typical saponin, ginsenoside Rd, has been reported to have pharmacological actions such as corticosteroid stimulating hormone, corticosterone secretion promoting action, and renal glomerular hypertrophy inhibition.

Another representative saponin, ginsenoside Rg1, has been shown to be effective in enhancing immune function, inhibiting platelet aggregation, inhibiting antithrombin, osteocalcin activation, memory and learning function, antipyretic action, antistress action, antiinflammatory action, hepatocyte proliferation and DNA synthesis And pharmacological actions such as promotion were reported.

Another representative saponin, ginsenoside Rg2, is known to exhibit pharmacological actions such as inhibition of platelet aggregation, antithrombin, acupuncture, memory deceleration, inhibition of smooth muscle cell proliferation, inhibition of acetylcholine-induced catecholamine secretion, .

Another typical saponin, ginsenoside Rg3, has been reported to have pharmacological actions such as inhibiting the cancer cell metastasis, platelet aggregation inhibition and anti-thrombotic action, experimental liver injury inhibiting action, vasodilating action, and anti-cancer drug resistance.

Another typical saponin, ginsenoside Rh1, has been reported to have pharmacological effects such as experimental liver injury suppression, tumor cell differentiation promotion, platelet aggregation inhibition, and acupuncture activation.

Another typical saponin, ginsenoside Rh2, has been reported to inhibit the proliferation of cancer cells, induce cancer cell regeneration induction, inhibit cancer cell infiltration, inhibit tumor growth, and increase the anticancer activity of anticancer drugs.

Meanwhile, most of the methods for preparing health drinks using ginseng include extracting and extracting only specific components of ginseng extract. In the production of beverages containing such ginseng extract, the ginseng powder as an insoluble solid component and the phase separation of liquid phase It is difficult to maintain a stable state for a long period of time due to the separation of the layers due to the presence of the layer.

Thus, as disclosed in Korean Patent No. 10-0658772, a product obtained by ingesting whole ingredients of ginseng through ultrafine powdering of ginseng and securing stability of beverage has been developed.

However, the use of synthetic additives such as synthetic stabilizers to prevent precipitation of ginseng powder and synthetic emulsifiers to stabilize the emulsification of the preservatives used to enhance the flavor have increased the anxiety of consumers.

Consumers' negative perception of synthetic additives is expected to continue in the future, as seen by consumers who have recently experienced a sensitive response to casein sodium and phosphate issues in coffee.

However, natural stabilizers and natural emulsifiers are less emulsifying and dispersing stability than synthetic stabilizers and synthetic emulsifiers, and are difficult to apply to beverage commercialization.

Therefore, it is necessary to develop a ginseng beverage manufacturing method which can take the ginseng nutrition ingredient but does not substantially contain the synthetic stabilizer and the synthetic emulsifier.

Korean Patent Publication No. 10-0658772

 Korean ginseng, 1994, Korea Ginseng Research Institute

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to solve the above-mentioned problems, to provide a ginseng extract having improved active ingredient content, improved emulsion stability, processed ginseng extract, And a composition comprising the ginseng extract.

In order to accomplish the above object, the present invention provides a ginseng extract prepared by mixing edible oil in an extraction solvent. Specifically, the present invention provides a method for producing ginseng extract comprising the following steps, a ginseng extract prepared by the method, and a composition comprising the ginseng extract.

(a) mixing ginseng powder, a solvent, and an edible oil;

(b) preparing a ginseng extract using the mixture.

The inventors of the present invention have found that when the ginseng extract is prepared, the content of ginseng nutrients, especially saponin, acid sugar and protein, in the extract is increased, and when the beverage composition is prepared using the ginseng extract, And the emulsion stability is remarkably improved, thereby completing the present invention.

In one embodiment, the higher the saponin content in the ginseng extract was, the better the emulsifying power was, and the better the acid sugar and protein content, the better the emulsion stability.

In the context of the present invention, the "carrot" is the scientific name Panax schinseng NEES refers to perennial herbaceous plants of Araliaceae, and is not limited to the name for classifying ginseng according to the growth environment, growth period, or processing method, and all of the above names are included in the ginseng referred to in the present invention. For example, ginseng, white ginseng, red ginseng, goat ginseng, wild ginseng or wild ginseng culture root, but is not limited thereto.

Each step will be described in detail as follows.

(a) mixing ginseng powder, a solvent, and an edible oil

In order to prepare the ginseng powder, commercially available ginseng powder may be used, or ginseng powder may be prepared by a method known in the art. For example, the washed ginseng can be dried in sunlight for 1 day, sliced into quarters, and then introduced into a pulverizer to prepare ginseng powder, but the present invention is not limited thereto.

The ginseng powder may be selected from the group consisting of ginseng powder, white ginseng powder, red ginseng powder, ginseng ginseng powder, ginseng powder, and ginseng powder, and preferably white ginseng powder, red ginseng powder, More preferably white ginseng powder can be used, but is not limited thereto.

The solvent is used as an extraction solvent for extracting various components from ginseng powder and is not particularly limited as long as it is used as an extraction solvent in the art. However, water, a C2-C4 alcohol, or a mixed solvent thereof can be used And preferably water or ethanol can be used, and more preferably water can be used.

In one embodiment, it was confirmed that when water is used as a solvent, the emulsifying power of the manufactured ginseng extract is most effectively improved.

The edible oil is not limited as long as it is an edible oil which can be used in the art and includes, for example, soybean oil, canola oil, grape seed oil, olive oil, corn oil, linseed oil, rice bran oil, rapeseed oil, peanut oil, rape oil, corn oil, Vegetable oil such as palm kernel oil, and mixtures thereof. Preferably, soybean oil, canola oil, grape seed oil, and olive oil can be used, but the present invention is not limited thereto.

In addition, the edible oil may be mixed with a solvent at a weight ratio of edible oil: solvent of 1: 1.5-25, preferably 1: 2-20. When the cooking oil is mixed with the solvent at a weight ratio of 1: 1.5-25, the saponin content in the ginseng extract can be effectively improved, and the ginseng extract of the present invention can improve the emulsifying power and emulsion stability desired.

In one embodiment, the present inventors have found that when white ginseng powder is used, the highest saponin content is obtained when 10 wt% of the vegetable oil is mixed with the total weight of the solvent. In addition, when red ginseng powder or black ginseng powder was used, the highest content of saponin was confirmed when 25-30% by weight of the total weight of the edible oil was mixed with the solvent.

The ginseng powder may be mixed with a solvent in a weight ratio of ginseng powder: solvent of 1: 5-15, preferably 1: 8-12, and most preferably 1:10. When the ginseng powder is mixed with the solvent at a weight ratio of 1: 5-15, the ginseng extract of the present invention can improve the emulsifying power and emulsion stability desired.

The ginseng powder may be a mixture of white ginseng powder and red ginseng powder, and when mixed powder is used, saponin, acid sugar and protein content in ginseng extract may be improved. Particularly, the mixing weight ratio of the mixed powder may be mixed with white ginseng powder: red ginseng powder at a ratio of 95: 5 to 60:40, preferably 90:10 to 70:30, and most preferably 80:20. When the mixing weight ratio is 95: 5 to 60:40, it is possible to provide a ginseng extract having remarkably improved emulsifying power and emulsion stability as well as the content of saponin in ginseng extract.

In one embodiment, the present inventors have found that the emulsified state can be evaluated by the emulsifying power and the emulsion stability, the emulsifying power is improved when the saponin content is high, and the emulsion stability is improved when the content of the saponin outer protein and the acid saccharide is high.

In one embodiment, the content of protein and acid sugar in the preparation of ginseng extract using white ginseng powder was excellent, and it was confirmed that the content of saponin was excellent when preparing ginseng extract using red ginseng powder.

(b) preparing an extract using the mixture

In this step, the active ingredient in the ginseng powder is extracted, and the extraction step can be carried out by various methods known to those skilled in the art. For example, the extraction method and the stirring extraction method can be selected. Preferably, a method of high-speed homogenization can be used.

In the specification of the present invention, 'high-speed homogenization' is used to collectively describe a series of processes in which reactants are stirred at a constant stirring speed using a centrifugal homogenizer or a centrifugal separator.

The high-speed homogenization step may specifically include the following steps.

(b1) a first homogenizing step at a constant speed of 5,000 to 10,000 rpm for 5 to 40 minutes;

(b2) a second homogeneous step of stirring for 5 to 100 minutes at a constant rate of 10,000 to 15,000 rpm.

In particular, the second homogenization step (b2) may be stirred for 5 to 60 minutes.

In one embodiment, the present inventors have found that the saponin content in the ginseng extract is improved when the edible oil is mixed and agitated for a certain period of time, as compared with the case where the ginseng extract is prepared only with water without mixing the edible oil.

(C) recovering the supernatant after the high-speed homogenization.

The supernatant separated after the high-speed homogenization can be recovered to provide ginseng extract. Preferably, the precipitate separated after the high-speed homogenization is filtered to repeat the steps (a) and (b) several times, preferably 1-3 times, and the separated supernatant is recovered to provide the ginseng extract.

The ginseng extract may be provided for, but not limited to, preparing a processed powder, preparing a beverage composition, or producing other food compositions.

In addition, the process of the present invention may further comprise (d) concentrating the ginseng extract. Through this process, a highly concentrated ginseng extract can be provided.

As a method for the 'concentration', a variety of methods known in the art can be selected by a person skilled in the art. For example, a method of evaporating a solvent by hot air or a method of freeze drying may be selected. no.

According to the processing method of the present invention, it is possible to provide a ginseng extract having improved emulsifying power and emulsion stability. The emulsifying power and emulsion stability of the ginseng extract can be determined by the content of active ingredients of ginseng such as saponin, protein, acid sugar, etc. In particular, when the ginseng extract is prepared according to the processing method of the present invention, Saponin extraction efficiency of ginseng extract prepared by non - processing method was improved.

In one aspect of the present invention, the present inventors confirmed that the saponin content of the white ginseng extract prepared according to the present invention is 21.1-23.7 mg / g as compared with the saponin content (28.4-30.8 mg / g) of the dried white ginseng material .

In one embodiment of the present invention, the extraction efficiency was calculated as {(saponin content of ginseng extract) / (saponin content of raw material) * 100 (%)}, and 68% to 84% extraction efficiency was confirmed. However, it will be understood by a person skilled in the art that the saponin extraction efficiency of the present invention is not limited to the above values.

The present invention can provide a ginseng processed powder composition comprising the ginseng extract by a variety of methods known to those skilled in the art. For example, a method such as hot air drying, cold air drying, or freeze drying may be used, but the present invention is not limited thereto.

In addition, in the method of manufacturing the ginseng processed powder composition, in the step (b), the mixture may further contain various sweeteners and other additives for reducing the bitter taste of ginseng and improving flavor.

The sweetener may be, for example, sorbitol, oligosaccharide, honey, acacia honey, lactose, mannitol, maltitol, saccharin, sucralose, sugar, xylitol, taurine or a mixture thereof. The content of the sweetener may be 0.1 to 20% by weight based on the total weight of the supernatant. When contained in the above-mentioned content, the flavor can be enhanced within a range that does not impair the stability of the composition.

Such other additives may include, for example, a coating material for coating the powder as required. The coating material may be maltodextrin, whole milk powder, skim milk powder, cyclodextrin or the like, preferably 0.1 to 15% by weight of maltodextrin. When it is contained in the above-mentioned content, the function as an additive can be exhibited within a range that does not impair the stability of the composition.

In particular, the present invention can provide a ginseng-processed powder composition with a freeze-drying method commonly known in the art.

In one embodiment, the ginseng powder composition prepared by drying the ginseng extract is used as an active ingredient. When the ginseng powder is dried to obtain the ginseng powder, the particle size of the fat sphere after emulsification is lower It was confirmed that it did not change. It was confirmed that the ingredients involved in emulsification could be denatured by heat when the ginseng extract was dried and the freeze drying method was better than the freezing method and the hot air drying method in preparing the processed powder Respectively. Therefore, it was confirmed that when the ginseng extract was powdered by the freeze drying method, the emulsion stability was excellent.

According to the processing method of the present invention, it is possible to provide a processed ginseng powder composition improved in emulsifying power and emulsion stability. Specifically, when a 0.2% solution is prepared using water as a solvent and the optical density (OD) at a wavelength of 620 nm is measured, the OD value may be 0.1-0.4; The content of saponin may be 37-102 mg / g based on dried ginseng processed powder composition; The protein content may be 9-13% by weight based on the dried ginseng processed powder composition; Or the content of the acid group may be 0.5-2.4 wt% based on the dried ginseng processed powder composition.

In one embodiment, in order to confirm the emulsifying power of the ginseng processed powder composition of the present invention, it was confirmed that when the solution containing the ginseng processed powder composition was prepared, the interfacial tension value was lowered as the concentration was higher.

In the specification of the present invention, the term "interfacial tension" refers to a force generated to reduce the length (or width) of the interface when the two kinds of liquids are layered without mixing, If it is small, it indicates that there is an emulsifying effect. Usually, it can be measured in units of mN / m and can be measured using an interfacial tension meter such as KRUSS SITE 100 (KRUSS), but is not limited thereto.

In one embodiment, the ginseng powder was prepared by dissolving ginseng powder in a solution of 0.2% solution, 0.01% solution and 0.0001% solution in water using white ginseng powder, extracting with ethanol as a solvent, and freeze- Solution. As a result of measuring the interfacial tension values of the solutions, the interfacial tension value of about 0.2 mN / m was found to be about 11 mN / m for the solution of 0.2%, the interfacial tension of about 0.01 mN / m for the solution of 0.01% , The interfacial tension value of about 37 mN / m was obtained. As a result, it was confirmed that the higher the concentration of the ginseng processed powder composition, the better the emulsifying power.

The present invention can provide a beverage composition by mixing ginseng processed powder compositions prepared from other kinds of ginseng powder. For example, the white ginseng processed powder composition and the red ginseng processed powder composition may be mixed to provide a beverage composition. When the mixture is used, the mixture weight ratio may be in the range of 95: 5 to 60:40, preferably 90: 10 to 70:30, and most preferably 80:20. When the mixing weight ratio is 95: 5 to 60:40, a beverage composition in which the emulsified state is remarkably improved can be provided.

In one embodiment, when the white ginseng powder and the red ginseng powder having a significantly high content of saponin are mixed at a ratio of 80:20, the emulsifying power and emulsification stability of the ginseng extract are improved and the saponin It was confirmed that the content could be maximized.

The present invention can provide a beverage composition comprising the ginseng extract prepared according to the present invention.

The beverage composition according to the present invention may further comprise a liquid agent, thereby providing a liquid beverage composition.

The liquid agent can be used without limitation as long as it is a liquid agent conventionally used for producing a liquid beverage composition in the art. In one embodiment, the present inventors prepared a beverage composition using the ginseng extract prepared according to the present invention with distilled water as a liquid agent.

Preferably, the content of the liquid agent may be 1: 0.5-4, and more preferably 1: 1.5-3.5. When the content of the liquid agent is 1: 0.5-4 relative to the ginseng extract, the added amount of ginseng is 2-5% by weight based on the total weight of the beverage composition, and the present invention not only contains a large amount of the desired saponin, A liquid beverage composition can be provided.

In addition, the beverage composition may further include various sweeteners and thickeners for reducing the bitter taste of ginseng and improving flavor.

The sweetener may be, for example, sorbitol, oligosaccharide, honey, acacia honey, lactose, mannitol, maltitol, saccharin, sucralose, sugar, xylitol, taurine or a mixture thereof. The content of the sweetener may be 0.1 to 20% by weight based on the total weight of the supernatant.

The thickener may be a mixture of various gums such as gum arabic, guar gum, and xanthan gum or a thickening agent usually used in a beverage composition, if necessary, and the content thereof may be 0.1 to 5% by weight.

In addition, the present invention can provide a beverage composition comprising the ginseng processed powder composition as an emulsifying active ingredient.

In one embodiment, the inventors of the present invention confirmed that the emulsified state of the beverage composition was remarkably improved when the white ginseng processed powder composition prepared according to the manufacturing method of the present invention was used as the ginseng processed powder composition.

In addition, the present invention can provide a ginseng emulsified food composition containing the ginseng extract as an emulsifying active ingredient, and in particular, can provide a ginseng emulsified beverage composition.

In addition, the beverage composition according to the present invention does not substantially contain an emulsifier other than the ginseng processed powder composition or ginseng extract.

The 'substantially free' is included in an amount of less than 5 wt%, preferably less than 1 wt%, more preferably less than 0.1 wt%, and most preferably less than 0 wt% (i.e., not including at all) relative to the total weight of the composition .

Accordingly, the composition containing the ginseng processed powder composition or ginseng extract according to the present invention as an emulsifying active ingredient can be utilized in various fields. More specifically, it can be used as a food composition, a pharmaceutical composition, or a cosmetic composition.

The present invention can provide a ginseng extract having improved saponin extraction efficiency, a ginseng extract having improved emulsifying power and emulsion stability, and a composition containing the ginseng extract. In particular, a ginseng extract or a ginseng processed It is possible to provide a beverage composition in which the emulsified state is improved without using an emulsifier other than the powder composition.

FIG. 1 shows a method of high-speed homogenization of white ginseng powder in water added with a certain amount of edible oil.
FIG. 2 shows the emulsified state of a beverage prepared by varying the addition amount of white ginseng powder and red ginseng powder. Here, the mixing weight ratio of white ginseng powder to red ginseng powder is 100: 0, 70:30, 90:10, 92.5: 7.5, 95: 5, and 97.5: 2.5 from the left side of the drawing.
FIG. 3 is an experimental value showing the total content (total) of ginseng powder extracted from white ginseng powder and red ginseng powder by ginsenosides according to the amount of oil added. The unit of saponin content is expressed in mg / g. Here, No-1 is the primary emulsification treatment according to the oil concentration, No-2 is the primary oil emulsification treatment and the residue is the secondary oil emulsion treatment. No-Re is the oil after the emulsification treatment with the secondary oil The content of saponin is shown.
FIG. 4 is an experimental value showing the total content (total) of ginsenosides extracted from red ginseng powder according to the amount of oil added, and the unit of saponin content is mg / ml. Here, canola oil was used as edible oil.
FIG. 5 shows the comparison of saponin extraction efficiency (%) in white ginseng powder, red ginseng powder and black ginseng powder according to the amount of edible oil added. Here, canola oil was used as edible oil.
FIG. 6 is a photograph showing the comparison of emulsified state when preparing a solution containing ginseng extract according to the presence or absence of edible oil in the production of ginseng extract.
FIG. 7 is a graph comparing total saponin contents when white ginseng powder, red ginseng powder, and black ginseng powder were mixed in water added with 5% canola oil and then extracted for 20 minutes at each stirring speed. Here, the raw material represents the total saponin content of the raw material.
8 is a graph comparing the total saponin contents when white ginseng powder, red ginseng powder, and black ginseng powder were mixed in water added with 5% canola oil and then extracted at a speed of 10,000 rpm for each agitation time. Here, the raw material represents the total saponin content of the raw material, and the control represents the total saponin content value obtained by dissolving each powder in methanol and then extracting it at 90-95 ° C for 24 hours.
9 is a graph comparing emulsification power and emulsion stability according to the mixing ratio of white ginseng powder and red ginseng powder prepared according to the method of the present invention.
10 is a graph comparing saponin extraction recovery rates according to mixing ratios of white ginseng powder and red ginseng powder prepared according to the method of the present invention.
FIG. 11 is a graph comparing emulsion stability and preference of each ginseng extract according to the kind of edible oil.
FIG. 12 is a graphical representation of the degree of the skilled artisan in the method of manufacturing ginseng extract according to the present invention. It should be noted, however, that the technical degree of the present invention is merely a preferred embodiment, and does not represent all of the technical ideas of the present invention.
FIG. 13 is a view illustrating a development process for preparing beverage compositions and powder compositions containing ginseng extract according to the present invention. However, the present development process diagram is merely a preferred embodiment, and does not represent all the technical ideas of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings, examples and the like. It should be noted that the embodiments described in the present specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention so that various equivalents And variations are possible.

Comparison of Saponin Extract Content and Extraction Efficiency in Ginseng Powder

The ginseng powder, water, and edible oil were mixed and stirred at a speed of 4,000 rpm for 30 minutes in order to compare the content of saponin extract in the ginseng powder according to the content of edible oil. Respectively. Ginseng powder was white ginseng powder and red ginseng powder. No-1 was the first emulsion treatment according to the oil concentration, No-2 was the first oil emulsion treatment, and the residue was again the second oil emulsion treatment. The saponin content of the residue after emulsification with secondary oil is shown.

In addition, in order to compare saponin extraction efficiency with ginseng powder according to the content of edible oil, the saponin extraction efficiency with respect to the saponin extract content is shown in FIG. As for the black ginseng powder, the content of the saponin was extracted and measured, and canola oil was used as the edible oil. The extraction efficiency was calculated as 'saponin content in extract / saponin content * 100 (%)' before processing.

As shown in FIGS. 3 and 4, the saponin extract content of the ginseng powder tended to increase as the amount of oil added increased.

As shown in FIG. 5, it was confirmed that the extraction efficiency of red ginseng-specific saponin was increased as the amount of edible oil added was higher.

Comparison of Saponin Extraction Contents of Examples 1-3 and Comparative 1-4

The white ginseng powder was added to water mixed with 5% canola oil and stirred at a speed of 10,000 rpm for 20 minutes, 40 minutes and 60 minutes, respectively. The supernatant was recovered and the saponin extract content was shown in Table 1. The saponin content was expressed in mg / g of the building standard.

Example 1-3 was prepared by stirring for 20 minutes, 40 minutes, and 60 minutes, respectively.

In Comparative Example 1, white ginseng powder was mixed with 70% methanol and extracted at 50 ° C for 5 hours.

In Comparative Example 2-4, white ginseng powder was added to water not mixed with edible oil and stirred at a rate of 10,000 rpm for 20 minutes, 40 minutes, and 60 minutes, respectively.

mg / g Rg1 Re Rf Rb1 Rc Rg2 Rh1 Rb2 Rb3 Rd total Comparative Example 1 4.75 5.51 1.15 9.79 4.03 0.35 - 2.42 0.32 1.31 29.63 Comparative Example 2 3.83 4.96 0.88 4.89 2.40 0.29 0.02 1.17 0.19 0.55 19.19 Comparative Example 3 3.91 5.23 1.00 5.24 2.54 0.31 0.03 1.33 0.21 0.55 20.37 Comparative Example 4 3.96 4.64 0.91 4.74 2.17 0.38 0.03 0.82 0.13 0.58 18.39 Example 1 4.00 5.10 1.03 5.51 2.53 0.34 - 1.27 0.21 0.55 20.54 Example 2 4.06 5.31 1.05 6.02 3.02 0.34 - 1.27 0.22 0.78 22.07 Example 3 4.58 5.70 1.14 7.09 3.71 0.35 - 1.62 0.23 1.06 25.48

Comparative Example 2-4, in which a ginseng extract was prepared using a water-only solvent, was compared with that in which the saponin content was 18.39-20.37 mg / g. In Example 1- 3 saponin was 20.54-25.48 mg / g, which is superior to saponin extraction.

Also, the total content of saponin was 29.63 mg / g in Comparative Example 1, which was higher than that in Example 1-3. However, Comparative Example 1 in which the extraction time was 5 hours was 29.63 mg / g / hr and 5.93 mg / g · hr, respectively. In Example 3, which was 1 hour of extraction time, it was 25.48 mg / g · hr, which is superior to Comparative Example 1 in terms of extraction efficiency .

Comparison of extraction conditions: stirring speed and extraction time

The total saponin content of each of the white ginseng powder, red ginseng powder, and black ginseng powder was dissolved in methanol mixed with canola oil and extracted according to the respective extraction conditions, as shown in Figs. 7-8. In particular, the results of varying the stirring speed for the same time are shown in FIG. 7, and the results of varying the extraction time at the same stirring speed are shown in FIG.

The total saponin content of the raw materials was measured at 50 ~ 60 ℃ using diluted methanol according to the ginseng saponin analysis method described in the Food Code. The control was performed by dissolving each powder in water and incubating at 90-95 ° C for 24 hours And extracted.

FIG. 7 shows that the total saponin content was increased as the stirring speed was increased in the extraction step, as a result of measuring the stirring speed for 20 minutes.

FIG. 8 shows that the total saponin content increases as the extraction time is increased in the extraction step, as a result of measurement at a different extraction time at a rate of 10,000 rpm. In addition, it was confirmed that the total saponin content in the ginseng extract prepared according to the method of the present invention was improved when the extraction time was 20 minutes or longer as compared with the control which was extracted for 24 hours at 90-95 ° C.

Example  Manufacturing and emulsifying status of 4-7

[Preparation of Example 4-7]

Using ginseng powder, water and edible oil (canola oil), ginseng processed powder composition Example 4-7 was prepared according to the preparation method of the present invention. In Example 4, white ginseng powder was used as a ginseng powder and water was used as a solvent. In Example 5, white ginseng powder was used as a ginseng powder and 70% ethanol was used as a solvent. In Example 6, The ginseng powder was prepared by using black ginseng powder and water as a solvent. Example 7 was prepared by using ginseng powder as black ginseng powder and 70% ethanol as a solvent.

[Measurement of interfacial tension value]

Table 4 shows the interfacial tension values for each of Examples 4-7 prepared after dilution with different concentrations.

[OD measurement]

Optical Density at 620 nm of Span 20, Tween 20, Tween 40 and Tween 60, which are commercially available emulsifiers, was measured and shown in Table 3. The prepared emulsion of Example 4-7 and the commercially available emulsifier were diluted with water to a concentration of 0.2%.

Span20 Tween20 Tween40 Tween60 Example 4 Example 5 Example 6 Example 7 OD
(620 nm) 0.61 0.092 0.257 0.478 0.334 0.109 0.111 0.195

[Determination of content of active ingredients of ginseng]

Saponin, protein, and acid sugar content of the prepared Example 4-7 are shown in Table 4. The saponin content was measured in mg / g on the basis of the dry powder of Example 4-7, and the protein and acid sugar content were measured in terms of% by weight based on the total weight of the powder composition.

Example 4 Example 5 Example 6 Example 7 Saponin content (mg / g DB) 37.96 51.69 69.70 101.52 Protein content (% by weight) 12.2 ± 0.6 8.3 ± 1.0 12.1 ± 0.9 10.1 ± 1.0 Acid body content (% by weight) 1.8 ± 0.6 1.3 ± 0.4 1.2 ± 0.6 1.3 ± 0.5

[Comparison result of emulsifying power]

The results are shown in Table 2. As shown in Table 2, the interfacial tension values of the respective solutions at the concentration of 0.00001% are similar, but the interfacial tension values become smaller toward the higher concentration. Among them, in Examples 6 and 7, the interfacial tension value was small, and thus it was confirmed that the emulsification effect was excellent in the case of Example 6-7.

However, in Table 3, the OD value of Example 4 was larger than that of Tween 20 and Tween 40, which are commercially available emulsifiers, and it was confirmed that the OD value of Example 4 was the largest among Examples 4-7. Thus, it was confirmed that the emulsified state of Example 4 was the best.

When the saponin contents in Table 4 were compared, the saponin contents in Examples 6-7 were 69.70 mg / g and 101.52 mg / g, respectively, and that of Example 4 (37.96 mg / g) and Example 5 (51.69 mg / g) , Which corresponded to the low interfacial tension values of Examples 6-7 in Table 2. < tb > < TABLE > From these results, it was confirmed that the higher the saponin content, the better the emulsifying power.

On the other hand, in the case of comparing the external components of saponin in Table 4, that is, the protein and the acid carbohydrate content, it was confirmed that the content of protein and acid in the case of Example 4 was the highest of 15.06 ± 0.2, , The emulsified state corresponds to the best one. As a result, it was confirmed that the emulsified state was involved in the protein and the acidic body in addition to the saponin.

In summary, the emulsified state can be evaluated by emulsifying power and emulsion stability, and the emulsifying power is improved as the content of saponin is higher, and the emulsification stability is improved as the content of saponin and protein and acid sugar is higher.

In conclusion, it was confirmed that the emulsified state can be most improved when Example 7 having a high saponin content and Example 4 having a high protein and acid saccharide content are appropriately mixed to prepare an emulsion.

Comparison of emulsified state according to mixing ratio of mixed powders

In order to compare the emulsifying power and emulsification stability according to the mixing ratio of the three processed powder compositions and the red ginseng processed powder composition, the powders were mixed such that the mixing ratio of the white ginseng powder to the red ginseng powder was 100: 0 to 0: 100. Then, 10 times by weight of the total weight of the powder, 5% by weight of the total weight of canola oil, and the mixed powder were mixed and stirred at 10,000 rpm for 40 minutes.

After stirring for 40 minutes, OD value at 620 nm was measured to compare the emulsifying powers. The emulsion stability was compared with the average size of the micro-lipids in the emulsion, and the results are shown in FIG.

Saponin extraction recovery rate was calculated by the method of 'saponin content in extract / saponin content in raw material * 100 (%)', and the saponin extraction recovery rate according to each mixing ratio is shown in FIG.

As can be seen from FIG. 9, when the mixing ratio of the white ginseng powder: red ginseng powder was 80: 20-40: 60, it was confirmed that the emulsifying power and the emulsion stability in the emulsion were excellent.

As shown in FIG. 10, when the mixing ratio of white ginseng powder: red ginseng powder was 95: 5-80: 20, it was confirmed that the content of saponin was excellent.

When the ginseng processed powder is used as an effective component for emulsification in the composition, it is possible to prepare a composition having an improved emulsified state when the mixing ratio thereof is 80:20, as well as a composition having excellent saponin content Respectively.

Claims (18)

A ginseng extract which is prepared by mixing edible oil with an extraction solvent.
(a) mixing ginseng powder, a solvent, and an edible oil; And
(b) preparing an extract using the mixture. [Claim 3] The method according to claim 2, wherein the ginseng powder in (a) is white ginseng powder, red ginseng powder, black ginseng powder, or a mixture thereof. [Claim 3] The method according to claim 2, wherein the ginseng powder in (a) is white ginseng powder. [Claim 3] The method according to claim 2, wherein the edible oil in (a) is mixed with a solvent at a weight ratio of edible oil: solvent of 1: 1.5-25. [Claim 3] The method according to claim 2, wherein the ginseng powder in (a) is mixed with a ginseng powder: solvent in a weight ratio of 1: 5-15. [Claim 3] The method according to claim 2, wherein the ginseng powder in (a) is a mixed powder of white ginseng powder and red ginseng powder,
Wherein the mixing weight ratio of the ginseng powder to the ginseng powder is from 95: 5 to 60:40 as white ginseng powder: red ginseng powder. 3. The method of claim 2, wherein (b) is a high-speed homogenization step;
(c) recovering the supernatant after the high-speed homogenization; And
The high-speed homogenization
(b1) a first homogenizing step at a constant speed of 5,000 to 10,000 rpm for 5 to 40 minutes;
(b2) a second homogenization step at a constant speed of 10,000 to 15,000 rpm for 5 to 100 minutes. [Claim 3] The method according to claim 2,
(d) concentrating the ginseng extract to produce a highly concentrated ginseng extract. A ginseng extract prepared by the method of any one of claims 2 to 9, wherein the emulsifying power and emulsion stability are improved. A ginseng processed powder composition comprising the ginseng extract according to claim 10. The powder composition according to claim 11, wherein the powder composition is a powder prepared by a method of lyophilization. 12. A beverage composition comprising the ginseng extract according to claim 10. 14. The beverage composition of claim 13, wherein the beverage composition further comprises a liquid agent,
Wherein the content of the liquid agent is 1: 0.5-4 in weight ratio of ginseng extract: liquid. 14. The beverage composition of claim 13, further comprising a sweetener;
Wherein the content of the sweetener is 0.1 to 20% by weight based on the total weight of the composition. A composition for emulsifying ginseng of ginseng comprising the ginseng extract according to claim 10 as an emulsifying active ingredient. A pharmaceutical composition for ginseng emulsification comprising the ginseng extract according to claim 10 as an emulsifying active ingredient. A cosmetic composition for coloring ginseng with ginseng comprising the ginseng extract according to claim 10 as an emulsifying active ingredient.

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