KR20190135805A - Method of fermented red ginseng with enhanced Compound-K and Rh2 content by the comnined strain - Google Patents

Abstract

The present invention relates to a fermented ginseng producing method which includes: a step of inoculating and culturing strains into red ginseng extract and preparing culture solution; a step of adjusting acidity by adding an acidity regulator to the culture solution; a step of fermenting the acidity-adjusted culture solution through a stirrer; a step of performing a primary dissolving in the fermented culture solution by using alcohol; a step of performing a secondary dissolving by centrifuging the primarily dissolved extract; a step of obtaining concentrate by concentrating the secondarily dissolved extract; a step of sterilizing the concentrate; and a step of powdering the sterilized concentrate. The fermented ginseng producing method increases the content of compound-K and Rh2 as the strain is a complex strain using a mixed strain in which Sumyzyme AC, Ultimase MFC, and Ns33226 are mixed at a mass ratio of 1 : 0.25 to 0.35 : 0.25 to 0.35.

Description

Method of preparing fermented red ginseng with increased Compound-K and Rh2 content by complex strains {Method of fermented red ginseng with enhanced Compound-K and Rh2 content by the comnined strain}

The present invention relates to a method for producing fermented red ginseng with increased content of Compound-K and Rh2 by a complex strain.

Ginseng (the root of Panax ginseng C.A.Meyer.Araliaceae) is one of the traditional medicines used in the treatment of various diseases in Asian countries such as China, Korea and Japan. Since ginseng has excellent pharmacological efficacy and difficult cultivation conditions, ginseng has been treated as an expensive medicine due to its low yield, and the red ginseng manufacturing method is developed for the purpose of preventing the corruption and damage of ginseng and for long-term storage, distribution and quality stabilization. It was.

The pharmacological effects of red ginseng include improving memory and learning efficacy, anticancer activity and immune function regulation, antidiabetic activity, liver hyperactivity and toxic substance detoxification, cardiovascular disorders and anti-arteriosclerosis, cholesterol improvement, antistress And anti-fatigue effects are known, and ginsenosides such as Rh1, Rs1, Rs2, Rs1, Compound-K, and Rh2, and red ginseng-specific bioactive substances such as saponin, maltol, glycerogalacto lipid, glycosyldiglyceride are known to exist. .

 With the development of processing technology in recent years, the secondary processing of consumer's easy-to-intake, portable concentrates, meals, teas, tablets, capsules, powders, beverages, pills, sliced ginseng, beeswax, confectionary, alcoholic beverages, etc. Red ginseng products are being developed, and research on red ginseng manufacturing and processing technology is being actively conducted.

Conventionally, the product was manufactured using only the method of cooking, red ginseng, and shaping, which is a unit process of traditional red ginseng manufacturing. However, as the efficacy of red ginseng was discovered in recent years, a new manufacturing method appeared, mainly heat treatment and acidity. Red ginseng products have been manufactured and released as products by fermentation treatment with treatment, enzyme treatment and microorganisms.

However, the above methods require special facility equipment, and there is a problem in that the destruction (reduction of content) of physiologically active ingredients (especially Compound K and Rh2) inherent in red ginseng having physiological activity is remarkable and inefficient.

Republic of Korea Patent Publication No. 10-1098467 (February 04, 2009)

An object of the present invention relates to a method for preparing fermented red ginseng, which significantly increases the content of Compound-K and Rh2 components by inoculating a complex strain into red ginseng solution.

The present invention is inoculated with the strain in the red ginseng extract and cultured to prepare a culture solution; Adding an acidity regulator to the culture medium to adjust acidity; Fermenting the acidity-adjusted culture through a stirrer; Primary dissolving in the fermented broth using alcohol; Centrifuging and secondly dissolving the first dissolved extract; Concentrating the second dissolved extract to obtain a concentrate; Sterilizing the concentrate; And powdering the sterilized concentrate; wherein the strain is a complex strain using a mixed strain of Sumyzyme AC, Ultimase MFC and Ns33226 mixed at a mass ratio of 1: 0.25 to 0.35: 0.25 to 0.35. By providing a method of producing fermented red ginseng by increasing the content of Compound-K and Rh2.

The red ginseng extract, after adding red ginseng to the extractor to add purified water about 5 to 15 times immersed for 15 to 35 hours; And it can be obtained through the extraction step of extracting 5 to 7 times repeatedly at a temperature of 60 ℃ ~ 100 ℃.

In the acidity adjusting step, calcium carbonate and polymix-CS are used as the acidity adjusting agent, and the acidity can be adjusted to 4-6.

The fermentation step through the stirrer, the fermentation of the culture solution at 40 ~ 50 ℃ 30 ~ 60rpm 45 ~ 55 hours; And sterilizing the fermented culture broth at 80-90 ° C. for 15-25 minutes.

In the first step of dissolving the culture solution, 5 to 20% by weight of alcohol based on the weight of the fermented culture solution to the fermented culture solution may be dissolved first.

In the step of dissolving the culture solution, centrifugation of the primary dissolved extract to extract a solid intermediate product, by diluting a distilled spirit in the solid intermediate product, it can be secondary dissolved.

The concentrating step may include concentrating the secondary dissolved extract at 50 to 60 ° C. to 30 to 40 brix to obtain a concentrate; And removing the alcohol from the concentrate.

In the sterilization step, the concentrate can be sterilized for 15 to 25 minutes at 80 ~ 90 ℃ at 30 ~ 60rpm.

In the powdering step, the sterilized concentrate can be powdered using an SD dry.

According to the fermented red ginseng production method by the complex strain of the present invention, the content of Compound-K and Rh2 can be significantly increased.

1 is a flow chart showing a fermented red ginseng manufacturing method by a complex strain according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings.

The accompanying drawings are only examples as illustrated in order to explain the technical idea of the present invention in more detail, and thus the spirit of the present invention is not limited to the accompanying drawings. In addition, the accompanying drawings may be exaggerated differently from the actual size and spacing to explain the relationship between each component.

With reference to Figure 1 will be described a fermented red ginseng production method by a complex strain according to an embodiment of the present invention.

1 is a flow chart showing a fermented red ginseng manufacturing method by a complex strain according to an embodiment of the present invention.

The method for preparing fermented red ginseng by the complex strain according to the present invention comprises preparing a red ginseng extract through red ginseng dipping and repeated extraction (S1), preparing a strain inoculation and preparing a culture solution (S2), and a acidity regulator in the culture solution. Adjusting the acidity by adding (S3), fermenting the acid-adjusted culture medium through a stirrer (S4), primary dissolving step (S5) using a spirit in the fermented broth, centrifuged primary dissolved extract Separating and secondary dissolving (S6), concentrating the secondary dissolved extract to obtain a concentrate (S7), sterilizing the concentrate (S8) and powdering the sterilized concentrate (S9). do.

In the step (S1) of preparing a red ginseng extract through red ginseng immersion and repeated extraction, after adding red ginseng, which is a raw material, to the extractor, the purified water is added by about 5 to 15 times the weight of the red ginseng and soaked for 15 to 35 hours. Thereafter, the red ginseng extract is prepared through an extraction step of repeatedly extracting the red ginseng, which has been immersed, 5 to 7 times at a temperature of 60 ° C. to 100 ° C.

In the step (S2) of inoculating strains and preparing a culture solution in the extract, the prepared inoculation bacteria Sumyzyme AC, Ultimase MFC and Ns33226 mixed in a mass ratio ratio of 1: 0.25 to 0.35: 0.25 to 0.35 to prepare a culture inoculated with the mixed strain do.

In the step of adjusting the acidity by adding an acidity regulator to the culture medium (S3), the acidity in the culture medium is adjusted to 4 to 6 using calcium carbonate and polymix-CS as acidity regulators.

In the step of fermenting the acidity-adjusted culture medium through a stirrer (S4), the acidity-adjusted culture medium through the stirrer is fermented at 40 ~ 50 ℃ at 30 ~ 60rpm for 45 to 55 hours, after which the fermented broth 80 ~ Sterilize at 90 ° C for 15-25 minutes.

In the first step of dissolving the alcohol in the fermented broth (S5), 5 to 20% by weight of the alcohol is added to the fermented broth to the fermentation broth, and stirred for 30 hours at 30 to 60 rpm. At this time, the solidified low-solubility substance (Compound-K, Rh2) in the intermediate product of the fermentation is first extracted by dissolving the extract extracted by alcohol.

In the step of centrifuging the first dissolved extract and the second dissolving step (S6), the solid intermediate product is extracted by centrifuging the primary dissolved culture solution by distillation through a centrifuge, and diluted with the extracted solid intermediate product. The alcohol is poured into the mixture, followed by secondary dissolution, and extracted with the dissolved extract.

In the step (S7) of concentrating the secondary dissolved extract to obtain a concentrate, the secondary dissolved extract is concentrated to 30-40 brix at 50 to 60 ° C. to obtain a concentrate, followed by removing spirits from the concentrated culture solution.

In sterilizing the concentrate (S8), the concentrate concentrated by the concentration step is sterilized for 15 to 25 minutes at 80 ~ 90 ℃ at 30 ~ 60rpm.

In the step (S9) of powdering the sterilized concentrate, the sterilized concentrate is powdered using an SD dry, and finally, red ginseng concentrate powder having an increased Compound-K and Rh2 component is obtained.

Fermented red ginseng according to the present invention is prepared using the fermented red ginseng production method by the complex strain. The red ginseng (liquid) and red ginseng concentrate powders having increased Compound-K and Rh2 components prepared according to the present invention may be used as raw materials for pharmaceuticals, cosmetics and feed as well as health foods.

Fermented red ginseng prepared by the method of manufacturing fermented red ginseng by the complex strain of the present invention can be added to the food supplements and food supplements acceptable food supplements can be prepared health supplements, health supplements are conventional powders, beverages, tablets It may be a formulation selected from the group consisting of flakes, capsules and syrups. The dietary supplements are preferably flavors such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and the like Salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, and the like.

Hereinafter, the present invention will be described in more detail with reference to the following experimental examples. These experimental examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these experimental examples in accordance with the gist of the present invention. .

Example 1

70% of red ginseng root and 30% red ginseng of Korean red ginseng (more than 25% solids) of B company on the market were added to the extractor, and then purified water was poured 10 times more than the weight of red ginseng and soaked for 25 hours. A red ginseng extract was repeatedly extracted at 80 ° C. six times.

After 1000g of red ginseng extract with 25% solids was added to the stirrer, 105g of the inoculated bacteria Sumyzyme AC prepared and 35g of Ultimase MFC and Ns33226 were added to the culture medium.

The strain used in the experimental example of the present invention, the Sumyzyme AC deposited (SHIN NIHON CHEMICAL CO., LTD, Japan), Ultimase MFC (NOVOZYMES A / S, Denmark), Ns33226 (NOVOZYMES A / S, Denmark) The culture was used.

Next, a mixture in which calcium carbonate and polymix-CS were mixed at a mass ratio of 1: 1 was added to the culture inoculated with the strain, and the acidity in the culture was adjusted to 4.5.

The acidity-regulated culture was fermented at 60 rpm at 45 ° C. for 48 hours through a stirrer, and then the fermented culture was sterilized at 85 ° C. for 20 minutes.

15 wt% of the alcohol was added to the fermentation broth, and stirred at 60 rpm for a predetermined time to dissolve the primary.

Next, extract the solid intermediate product which is not dissolved by centrifuging the extract first dissolved by alcohol through a centrifuge, diluting the extracted solid intermediate product to 10 times of alcohol, and filtering the diluted alcohol. It was added to the extract to dissolve secondary.

The second dissolved extract was concentrated to 35brix at 55 ° C. to obtain a concentrate, and then the spirits were removed from the concentrated culture solution to concentrate to 40% solids.

The concentrate was sterilized at 85 ° C. for 20 minutes at 60 rpm, and then the sterilized concentrate was powdered into red ginseng concentrate powder using SD dry.

Comparative Example 1

In Example 1, the total amount of the strains was the same, and the use ratio was changed to 2: 1: 1.

Comparative Example 2

In Example 1, the total amount of the strains was the same, and the use ratio was changed to 1: 1: 1.

Comparative Example 3

In Example 1, the acidity regulators calcium carbonate and polymix-CS were not added.

[Comparative Example 4]

No centrifugal extraction procedure was performed in Example 1.

The content of Compound-K and Rh2 after 24 hours or 48 hours in raw materials and agitator was measured for the red ginseng concentrate powder obtained in the above experimental example, and the results are described with reference to Tables 1 to 4.

Specifically, Tables 1 to 4, ① Change of the content of Compound-K and Rh2 according to the change in the use ratio and the stirring time of the inoculated strain, ② Change in the content of Compound-K and Rh2 according to acidity control, ③ Culture medium The content of Compound-K and Rh2 was changed according to the centrifugal extraction of.

Table 1, in the experimental example, the ratio of the inoculated strain inoculated 3: 1: 1, and shows the content of Compound-K and Rh2 according to the change in the stirring time. (Example 1)

Changes of Compound-K and Rh2 Contents According to Strain Inoculation (Use Ratio 3: 1: 1) and Agitation Time Raw material (no processing) 24h 48h Rg1 605.20 523.11 661.11 Re 297.48 245.55 285.46 Rf 23.95 23.58 45.23 Rh1 20s 0.00 0 0 Rg2 291.68 227.68 189.97 Rh1 20r 0.00 0 0 Rb1 793.44 221.85 300.08 Rb2 102.87 105.21 106.43 Rc 39.66 38.75 30.58 Rd 405.24 204.22 314.22 Rg3 20s 77.06 84.65 75.31 Rg3 20r 39.47 40.22 42.19 Compound k 21.12 458.22 822.19 Rh2 0.00 18.25 40.22

As shown in Table 1, the content of Compound-K and Rh2 was significantly increased compared to the content of the raw material, and the content of Compound-K and Rh2 increased more as the stirring time increased.

As shown in Table 1, when the red ginseng extract was inoculated with a mixed strain of Sumyzyme AC, Ultimase MFC, and Ns33226 in a ratio of 3: 1: 1 and stirred for 2 hours, Compound-K production increased by about 21 times. In addition, the content of Rh2 also increased. In addition, in the inoculation of the mixed strain, Compound-K increased about 38 times, and Rh2 content also increased significantly when the stirring time was changed (48 hours).

In Table 2, the total amount of the strains was the same and the inoculation ratio of the inoculated strains was 2: 1: 1 or 1: 1: 1, and the compound-K and Rh2 were changed according to the change in the stirring time. The content is shown. (Example 1, Comparative Example 1 and Comparative Example 2)

Changes of Compound-K and Rh2 content with strain inoculation (2: 1: 1 or 1: 1: 1) and agitation time Example 1
(Cost of 3: 1: 1) Comparative Example 1
(Use ratio 2: 1: 1) Comparative Example 2
(Use ratio 1: 1: 1) 24h 48h 24h 48h 24h 48h Rg1 523.11 661.11 490.12 473.67 452.67 402.31 Re 245.55 285.46 221.26 178.97 212.35 189.32 Rf 23.58 45.23 21.67 17.33 22.32 22.82 Rh1 20s 0 0 0 0 0 0 Rg2 227.68 189.97 201.37 192.85 189.32 175.55 Rh1 20r 0 0 0 0 0 0 Rb1 221.85 300.08 297.67 67.66 283.32 65.63 Rb2 105.21 106.43 80.45 73.75 72.31 64.58 Rc 38.75 30.58 36.37 31.22 30.21 24.36 Rd 204.22 314.22 260.37 0 243.32 0 Rg3 20s 84.65 75.31 76.08 79.67 69.32 61.22 Rg3 20r 40.22 42.19 38.77 35.12 36.53 38.21 Compound k 458.22 822.19 310.33 522.67 283.65 401.67 Rh2 18.25 40.22 15.36 38.32 16.89 29.35

As shown in Table 2, when the total amount of the strain is the same and the use ratio is different, the strain was inoculated and stirred for 24 hours, Comparative Example 1 than Comparative Example 2, Compound-K and The content of Rh2 increased. In addition, when the stirring time was changed (48 hours), the content of Compound-K and Rh2 was significantly increased in Example 1 rather than Comparative Example 1 and Comparative Example 2.

Table 3 shows the content of Compound-K and Rh2 according to the acidity control in the experimental example.

In Example 1, the acidity in the culture medium was adjusted to 4.5 by adding a mixture of calcium carbonate and polymix-CS in a mass ratio of 1: 1 as an acidity regulator for adjusting the acidity of the culture medium. Acidity regulators calcium carbonate and Formula-CS were not added.

Changes in Compound-K and Rh2 Contents by Reaction Time by Acidity Control PH control (pH 4.5) PH unregulated (pH 7.6) Example 1
(Scale ratio 3: 1: 1) Comparative Example 3
(Scale ratio 3: 1: 1) 24h 48h 24h 48h Rg1 523.11 661.11 424.5 300.57 Re 245.55 285.46 258.61 212.33 Rf 23.58 45.23 39.97 24.5 Rh1 20s 0 0 0 0 Rg2 227.68 189.97 150.73 121.52 Rh1 20r 0 0 0 0 Rb1 221.85 300.08 257.31 30.66 Rb2 105.21 106.43 92.5 81.19 Rc 38.75 30.58 20.67 20.15 Rd 204.22 314.22 276.37 0 Rg3 20s 84.65 75.31 64.44 68.27 Rg3 20r 40.22 42.19 30.59 24.37 Compound k 458.22 822.19 0.46 0 Rh2 18.25 4.022 0 0

As shown in Example 1 of Table 3, the content of Compound-K and Rh2 significantly increased compared to the content of raw materials according to the acidity control of the culture medium, and the content of Compound-K and Rh2 increased as the reaction time increased according to the acidity control. This increased.

In addition, the content of Compound-K and Rh2 was significantly increased in Example 1 in which the acidity was adjusted than in Comparative Example 3, in which the acidity was not adjusted.

Specifically, in Example 1 in which calcium carbonate and polymix-CS were mixed in a mass ratio of 1: 1 to a culture solution in which the strain was inoculated to add acid to the culture solution, Compound- than Comparative Example 3, which did not control acidity, was added. The contents of K and Rh2 increased.

The content of Compound-K and Rh2 in Example 1 in which the acidity was adjusted was significantly increased, compared to Comparative Example 3 when the reaction time had elapsed for 24 hours without adjusting the acidity.

In addition, as the reaction time increased according to the acidity control (48 hours after the reaction time), the content of Compound-K and Rh2 in Example 1 was greater than that of Compound-K and Rh2 in Comparative Example 3.

Table 4 shows the contents of Compound-K and Rh2 depending on whether or not the culture solution was centrifuged.

In Example 1, concentration was performed after centrifugal extraction of the culture solution stirred for 48 hours in a stirrer, and in Comparative Example 4, concentration was immediately performed without performing centrifugal extraction.

Changes of Compound-K and Rh2 Content according to the Centrifugation of Culture Medium Centrifugation No centrifugation Example 1
(Scale ratio 3: 1: 1) Comparative Example 4
(Scale ratio 3: 1: 1) 48h 48h After concentration After concentration Rg1 661.11 640.87 Re 285.46 184.88 Rf 45.23 16.29 Rh1 20s 0 0 Rg2 189.97 345.71 Rh1 20r 0 0 Rb1 300.08 235.11 Rb2 106.43 86.32 Rc 30.58 47.58 Rd 314.22 365.51 Rg3 20s 75.31 96.47 Rg3 20r 42.19 56.29 Compound k 822.19 745.55 Rh2 40.22 19.3

As shown in Example 1 of Table 4, to the culture fermented through the fermentation step, 15 wt% of alcoholic beverages were added to the fermentation broth to dissolve the first, and then the first dissolved extract was centrifuged. When the extract extracted by centrifugation and secondary dissolution was concentrated to 40% of solid content, the content of Compound-K and Rh2 was significantly increased compared to the content of raw materials.

Specifically, the content of Compound-K and Rh2 was significantly increased in Example 1, which was subjected to centrifugal extraction, compared to Comparative Example 4, which was not subjected to centrifugal extraction.

Compared to Comparative Example 4, which did not perform centrifugal extraction, Compound-K in Example 1, which had undergone centrifugal extraction, increased about 1.1 times and Rh2 increased about 2 times.

The manufacturing method of fermented red ginseng by the complex strain according to the present invention shows a good result even though the processing method is simple and the fermentation period is short, which can significantly reduce the processing time and cost of fermented red ginseng. In particular, when inoculating the mixed strains of strains Neopectinase d, Ultimase MFC and Viscozyme into the red ginseng extract to increase the content of the components of Compound-K and Rh2, it is possible to manufacture high-efficient fermented red ginseng and related products.

In addition, the production method of the fermented red ginseng according to the present invention does not require a special facility or equipment, it is simple and more efficient.

Although described above with reference to experimental examples, those skilled in the art can understand that the present invention can be variously modified and changed without departing from the spirit and scope of the invention described in the claims. will be.

Claims (9)

Inoculating and culturing the strain into the red ginseng extract to prepare a culture solution;
Adding an acidity regulator to the culture medium to adjust acidity;
Fermenting the acidity-adjusted culture through a stirrer;
Primary dissolving in the fermented broth using alcohol;
Centrifuging and secondly dissolving the first dissolved extract;
Concentrating the second dissolved extract to obtain a concentrate;
Sterilizing the concentrate; And
And powdering the sterilized concentrate.
The strain is a method for producing fermented red ginseng with increased content of Compound-K and Rh2 by a composite strain using a mixed strain of Sumyzyme AC, Ultimase MFC and Ns33226 in a mass ratio of 1: 0.25 to 0.35: 0.25 to 0.35. . In claim 1,
The red ginseng extract,
Adding red ginseng to the extractor and immersing for 15 to 35 hours by adding purified water about 5 to 15 times; And
Method for producing fermented red ginseng with increased content of Compound-K and Rh2 by the complex strain, characterized in that obtained through the extraction step is repeated 5 to 7 times at a temperature of 60 ℃ ~ 100 ℃. In claim 1,
The acidity adjusting step,
Calcium carbonate and polymix-CS are used as the acidity regulator,
Method for producing fermented red ginseng with increased content of Compound-K and Rh2 by a complex strain characterized in that the acidity is adjusted to 4-6. In claim 1,
Fermentation step through the stirrer,
Fermenting the culture solution at 40-50 ° C. at 30-60 rpm for 45-55 hours; And
Sterilizing the fermented culture broth 15 to 25 minutes at 80 ~ 90 ℃; Method of producing a fermented red ginseng with increased content of Compound-K and Rh2 by a complex strain comprising a. In claim 1,
In the first step of dissolving the culture solution,
Method of producing fermented red ginseng with increased content of Compound-K and Rh2 by the complex strain, characterized in that the primary dissolution by adding 5 ~ 20% by weight of the alcohol to the fermented culture medium by weight of the fermentation broth. . In claim 1,
Secondly dissolving the culture solution,
Centrifuging the primary dissolved extract to extract a solid intermediate;
Method of producing fermented red ginseng with increased content of Compound-K and Rh2 by the complex strain comprising the step of dissolving the distilled alcohol in the solid intermediate product. In claim 1,
The concentration step,
Concentrating the secondary dissolved extract to 30-40 brix at 50-60 ° C. to obtain a concentrate; And
Removing the alcohol from the concentrate; Method of producing a fermented red ginseng with increased content of Compound-K and Rh2 by a complex strain comprising a. In claim 1,
In the sterilization step,
Method for producing fermented red ginseng with increased content of Compound-K and Rh2 by the complex strain, characterized in that the concentrate is sterilized at 30 ~ 60rpm at 80 ~ 90 ℃ for 15-25 minutes. In claim 1,
In the powdering step,
Method for producing fermented red ginseng with increased content of Compound-K and Rh2 by the complex strain, characterized in that the sterilized concentrate is powdered using an SD dry.

Images