KR20200081060A - Extracts of Red Ginseng Extracted by Using Sap of Acer pictum - Google Patents

Abstract

The present invention relates to a red ginseng extract extracted by using a sap of acer pictum. When extracting red ginseng, by using the sap of acer pictum as a solvent, ginsenoside is included, and viscosity, bitterness, and flavor are improved, making it easy to drink. In addition, the red ginseng extract of the present invention can help improve health of a red ginseng drinker since inorganic components of the cap of acer pictum are strengthened with an effect of red ginseng. Therefore, the red ginseng extract of the present invention can be used as a raw material for a food composition.

Description

Extract of Red Ginseng Extracted by Using Sap of Acer pictum}

The present invention relates to an extract of red ginseng extracted with Gorosoe sap.

The practice of drinking sap as a healthy drink has a long history not only in Korea, but also in the Soviet Union, China, and Japan, and as a folk medicine, diuretic, constipation, gastrointestinal diseases, gout, rheumatism, arthritis, swelling, swelling, eczema, scurvy, It is reported to have efficacy in neuralgia. The tree species that collect sap are mainly birch and maple, and birch family includes birch, geoje, birch, birch, and sakura trees. In Korea, these types of trees are widely distributed and grown throughout the country. In particular, it is known that blast furnace and birch trees are concentrated in Gangwon-do and Jirisan.

Acer pictum is also called pentagonal and is about 20m high. The bark is gray, split into several branches, and the twigs are hairless. The leaves are opposite and round, and most of them are divided into 5 branches like palms. The tip of the leaf is sharp and there is no serration. It has long petioles and fine hairs on the back veins. Flowers are miscellaneous and bisexual and male flowers bloom on the same tree. In April-May, small flowers bloom light yellow before leaves. There are 5 petals, 8 stamens, and 1 pistil. Fruits are stalks, with propeller-like wings, 2~3cm long, ripening in September.

As a result, it was found that the sap of sapling sap is from the sap tree, which has been shown to improve bone density and thickness and promote cell growth and secretion of immune modulators, which has an excellent effect on bone growth and bio-immunity strengthening. However, the sorghum sap is not available to be collected year-round, and it is difficult to store for a long time, and various health drinks using sorghum sap have been developed (Patent Document 1), but they still contain problems due to the aroma and taste of the sorghum sap, and thus are not widely popularized. It is not being done. In order to improve the flavor and aroma of the blasting sap, various additives are added to destroy various health benefits, and thus, there is a problem of losing the function of a healthy drink.

Ginseng (Panax Ginseng) contains amino acids, vitamins, organic acids, carbohydrates, and various minerals, so it has excellent effects in preventing and treating various diseases such as tonic action, thirst quenching, strengthening immune function, blood pressure, diabetes, and fatigue recovery It is known as. Physiological effects on ginseng itself have been reported in several literatures.

Red ginseng refers to ginseng of light yellowish brown or light reddish brown which is dried by steaming with steam without selecting and peeling ginseng. In the process of manufacturing red ginseng, a number of new bioactive ingredients that are beneficial to our body are created that were not present in ginseng or white ginseng. Examples of such bioactive components include maltol, an anti-aging component, ginsenoside Rh2, an anti-tumor component, and ginsenoside Rg3, an inhibitory component for cancer cell metastasis.

In addition, red ginseng is better digested and absorbed than ginseng, and various enzymes are preserved in an inert state, so it has excellent quality stability and there is no change in its content even after long-term storage, and various health supplements using red ginseng have been developed. When extracting the active ingredient from, it is common to use organic solvents, including water. All organic solvents, except water, can affect the human body and must be removed so that they do not remain in the extract. Therefore, after extraction, an organic solvent removal process is added to increase the production cost, and even if the organic solvent is removed, it may remain in a trace amount, so there is a need to develop a solvent that can be used in place of the organic solvent.

The present inventor has studied a solvent that can be used in place of an organic solvent when extracting red ginseng, and by using the ginseng sap as an extraction solvent when extracting red ginseng, ginsenoside is sufficiently contained to exhibit a physiological effect, and the taste is improved and the extract is improved. As the viscosity of the product was improved and the intake was improved, it was confirmed that it could help improve health by ingesting the inorganic components contained in the blast furnace sap together.

Korea Public Utility Model 20-2011-0007859

An object of the present invention is to provide an extract of red ginseng, which contains an active ingredient of red ginseng, and has improved taste and fluidity.

In order to solve the above problems, as a red ginseng extract extracted with goroseum sap, when extracted, the crushed ginseng sap is contained in 1 to 20 parts by weight, and the number of extraction is more than 3 times.

Since the sum of ginsenosides Rb1, Rg1, and Rg3 is 3 mg/g or more, the red ginseng extract extracted from the blast furnace sap of the present invention satisfies the criteria for health functional foods, and the viscosity, taste, and flavor are improved, so it is easy to drink. In addition, since the red ginseng extract of the present invention is enhanced with the effect of red ginseng and the inorganic component of the goro-soe sap, it can help improve health.

1 is a result of evaluating the flowability of red ginseng extract obtained when using purified water or Goro-soe solution as a solvent during extraction.

Hereinafter, the present invention will be described in detail.

The present invention is an extract of red ginseng extracted with Gorosoe sap, and when extracting, 1 part by weight of Red ginseng, Gorosoe sap is included in 1 to 20 parts by weight, and the number of extractions is more than 3 times.

The extraction may be performed at 50 ℃ to 120 ℃, 60 ℃ to 110 ℃, 70 ℃ to 100 ℃, 80 ℃ to 90 ℃, but is not limited thereto. The extraction may be performed for 1 hour to 48 hours, 3 hours to 36 hours, 6 hours to 24 hours, and 9 hours to 20 hours, but is not limited thereto. When the extraction temperature and time are less than the lower limit, the active ingredient is not sufficiently extracted from red ginseng. When the extraction temperature, time, and the number of extractions are performed in excess of the upper limit, the viscosity of the mixture is not improved because the viscosity of the mixture is increased even if the extracts obtained at each of the first to third or more times are mixed.

The red ginseng extract may be aged after extraction, but is not limited thereto. In addition to the aging method disclosed in the present invention, other processing methods capable of improving flavor while maintaining the active ingredient of the red ginseng extract can be applied without limitation to the present invention.

The aging may be performed at 30 ℃ to 70 ℃, 35 ℃ to 65 ℃, 40 ℃ to 60 ℃, 45 ℃ to 55 ℃, but is not limited thereto. The aging may be performed for 80 hours to 160 hours, 90 hours to 150 hours, 100 hours to 140 hours, 110 hours to 130 hours, but is not limited thereto. When the aging temperature and time are less than the lower limit, the aging is not completed, so the flavor is not improved, and despite the red ginseng extract, the red ginseng flavor is small and the consumer preference is reduced, and additional red ginseng flavor should be added to satisfy the consumer preference. Therefore, the production cost may increase. When the aging temperature and time exceed the upper limit, the ginsenoside component may be destroyed by aging at a high temperature for a long time.

At the time of extraction, 1 part by weight of red ginseng, the blast furnace sap is 1 part by weight to 15 parts by weight, 2 parts by weight to 14 parts by weight, 3 parts by weight to 13 parts by weight, 4 parts by weight to 12 parts by weight, 5 parts by weight to 11 parts by weight Part, 6 parts by weight to 10 parts by weight, may be included as 6 parts by weight to 9 parts by weight, but is not limited thereto. When the blast furnace sap is included below the lower limit, the amount of extraction solvent is less than that of the raw material, so that the active ingredient is not extracted from red ginseng. When the Goroseu sap is included in excess of the upper limit, the ginsenoside content contained in the obtained red ginseng extract is lowered, and the sweetness increases, but there is a problem that the intrinsic flavor and taste of red ginseng decreases, and as the Gorusoe sap increases, it is extracted. As the time increases, the energy consumption increases, so the economic efficiency decreases.

The red ginseng extract may be a mixture of each red ginseng extract obtained from the first to third extraction times or more, and preferably the red ginseng extract may be a mixture of each red ginseng extract obtained from the first to fourth extraction times. However, it is not limited thereto. When the number of extractions is less than the lower limit, the viscosity of the red ginseng extract is not improved, so it is not easy to consume. When the number of extractions exceeds the upper limit, the sum of ginsenosides Rb1, Rg1, and Rg3 contained in the red ginseng extract is less than 3 mg/g, which is difficult to commercialize because it does not meet the criteria disclosed in the dietary supplement.

The viscosity of the mixture is 1 Pa.s to 20 Pa.s, 2 Pa.s to 15 Pa.s, 3 Pa.s to 14 Pa.s, 4 Pa.s to 13 Pa.s, 5 Pa.s to 12 Pa.s, 6 Pa.s to 11 Pa.s, 6 Pa.s to 10 Pa.s, 6 Pa.s to 9 Pa.s, but are not limited thereto. If the viscosity of the mixture exceeds the upper limit, the fluidity is low, so it is difficult to consume immediately, and there is a hassle of diluting it with other solutions.

The flowability of the mixture is 0.5 cm/min to 20 cm/min, 2 cm/min to 18 cm/min, 3 cm/min to 16 cm/min, 4 cm/min to 14 cm/min, 5 cm/min to 12 cm/min, but is not limited thereto. If the fluidity of the mixture exceeds the upper limit, the fluidity is low, so it is difficult to take it immediately, and there is a hassle of diluting it with other solutions.

The sum of Rb1, Rg1, Rg3 of the mixture is 3 mg/g or more, 3 mg/g to 5 mg/g, 3 mg/g to 4.5 mg/g, 3 mg/g to 4 mg/g, 3 mg/ g to 3.8 mg/g, 3 mg/g to 3.6 mg/g, but is not limited thereto. If the sum of Rb1, Rg1 and Rg3 is less than 3 mg/g, physiological effects cannot be obtained.

The sum of the inorganic components of the mixture Na, K, Mg, Ca, P, Mn, Zn, Fe and Ni is 500 mg/L to 900 mg/L, 550 mg/L to 850 mg/L, 600 mg/L It may be 800 mg/L, 650 mg/L to 750 mg/L, 650 mg/L to 700 mg/L, but is not limited thereto.

The total content of sugar components in the mixture is 100 g/L to 500 g/L, 150 g/L to 450 g/L, 200 g/L to 400 g/L, 250 g/L to 350 g/L, 250 g/L to 300 g/L, but is not limited thereto. When the content of the sugar component is less than the lower limit, the taste of red ginseng extract may not be sufficiently improved, and the preference may be lowered. If the sugar content exceeds the upper limit, excessive sugar intake may adversely affect health.

The red ginseng extract may be used as a red ginseng extract itself, and may be used in general foods such as beverages and health functional foods. It may be contained in an amount of 0.001 to 60.0% by weight and 0.01 to 10.0% by weight based on the total weight of the dietary supplement, but is not limited thereto. If the effective content of the red ginseng extract is less than the lower limit, the physiological effect of the red ginseng extract cannot be obtained, and if it exceeds the upper limit, the product application efficiency according to the increase in content is lowered, which is uneconomical.

The food may contain, in addition to the red ginseng extract of the present invention, other ingredients that can give a synergistic effect to the effect of the red ginseng extract, preferably within a range not impairing the effect desired by the present invention. It may include, for example, stabilizers, solubilizers, conventional adjuvants such as vitamins, pigments and fragrances, or carriers.

It may also contain ingredients that are commonly added in food preparation, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Examples of the carbohydrate include monosaccharides such as glucose and fructose; Disaccharides such as maltose, sucrose, oligosaccharides, etc.; And polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, natural flavoring agents such as taumatin, stevia extract and synthetic flavoring agent may be used. For example, when the health functional food of the present invention is prepared as a drink agent, in addition to the red ginseng extract of the present invention, citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, juice, natural extracts, etc. may be further included.

If the food is liquid, there is no particular limitation. Examples of foods to which the mixture of red ginseng extract of the present invention can be added include dairy products in liquid form, various soups, beverages, teas, drinks, alcoholic beverages, and the like.

Hereinafter, the present invention will be described in detail by production examples and examples.

However, the following manufacturing examples and examples are only for illustrating the present invention, and the contents of the present invention are not limited by the following manufacturing examples and examples.

Preparation Example 1. Sterilization and filtration of blast furnace fluid

When the corroded sap is collected directly from the tree, foreign matter is contained and bacterial contamination occurs. Therefore, when using the corroded sap as an extraction solvent, a filtration and sterilization process is needed to minimize the loss of minerals. After obtaining a sample of Sorella, it was unsuitable for use as a solvent in a liquid formulation when the results of microbial testing showed results of general bacteria, E. coli, and fungi. The blast furnace solution was first filtered through a 50 µm filter, and UHT was sterilized at 123° C.±2° C. for 60 seconds, and cooled to 75° C.±2° C. The cooled blast furnace sap was second filtered with a 25 μm filter. In order to secure the stability of the secondary filtered blast furnace sap for microorganisms, foreign substances, etc., properties (Brix, pH), microorganisms, sugar components, and inorganic components were analyzed, and the results are shown in Tables 1 to 4 below in order by item. Shows.

Properties importance pH Brix. Solid content (%) Purified water Before sterilization 1.000 7.11 0.00 0.00 After sterilization 1.000 7.08 0.00 0.00 Blast furnace Before sterilization 1.089 6.53 2.10 0.68 After sterilization 1.088 6.50 2.08 0.67

microbe General bacteria (cfu/g) Coliform Fungi (cfu/g) Purified water Before sterilization 90 voice 5 After sterilization 0 voice 0 Blast furnace Before sterilization 2,000 positivity 100 After sterilization 10 voice 2

Sugar ingredients Total Glucose (g/L) Fructose (g/L) Sucrose (g/L) Purified water Before sterilization 0.00 0.00 0.00 0.00 After sterilization 0.00 0.00 0.00 0.00 Blast furnace Before sterilization 17.10 1.03 1.00 15.07 After sterilization 17.12 1.02 1.02 15.08

Inorganic ingredients Purified water (mg/L) Blast furnace (mg/L) Before sterilization After sterilization Before sterilization After sterilization Na 0.566 0.563 1.36 1.34 K 0.522 0.512 81.47 81.59 Mg 0 0 11.01 11.321 Ca 0 0 68.59 68.54 P 0 0 3.76 3.72 Mn 0 0 0.85 0.95 Zn 0 0 0.59 0.71 Fe 0 0 0.05 0.04 Ni 0 0 0.01 0.01 Total 1.118 1.075 167.69 168.22

As can be seen from Table 1 to Table 4, the sterilized blast furnace sap has a specific gravity and pH similar to water, and was confirmed to be 2 Brix or more. In addition, after sterilization, the general bacteria, E. coli group, and fungi were significantly reduced to ensure extraction safety. It can be seen that the sugar component and the inorganic component do not affect the sugar content and the inorganic component of the blast furnace sap even if sterilization and filtration are performed. In addition, 291 species of crop protection agents, including heavy metals such as lead, arsenic, and cadmium, were not detected in blast furnace sap.

When using the rust-infusion solution as a solvent, it was vulnerable to microorganisms (general bacteria, coliforms, fungi), so improvement was needed. The sterilization and filtration of the rust-infusion solution improved the problems with microorganisms and foreign substances.

Preparation Example 2 Preparation of red ginseng extract using blast furnace sap as an extraction solvent

In order to increase the extraction efficiency and secure the functional ingredient ginsenoside, extraction was performed at various extraction times, and extraction was performed at 85°C for 12 hours for each number. As a solvent, blast-resistant sap was used, and 4 and 5 extraction experiments were performed. As a control, purified water was used as the extraction solvent. After extraction, it was concentrated to Brix 70 using a vacuum concentrator. The concentrated product was aged at 50°C and 120 hours, and then filtered with 100 mesh. Table 5 shows the extraction conditions.

division Sample volume (g) Extraction count Solvent amount (g) time Temperature Preparation Example 2-1
(Purified water) 450 4th/5th 3,438 12 83℃ ~ 87℃ Preparation Example 2-2
(Broken Sap) 450 4th/5th 3,438 12 83℃ ~ 87℃

Experimental Example 1. Viscosity evaluation

The concentrated red ginseng extract obtained in Preparation Example 2 was measured using an AND VIBRO viscometer SV-100 for 5 minutes at 20°C±2°C. Table 6 shows the difference in viscosity for each extraction number when 70Brix conversion was applied.

division Preparation Example 2-1
Red ginseng extract Red ginseng extract of Preparation Example 2 1 time 1+2 times 1+2+3 times 1+2+3+4 times 1+2+3+4+5 times Viscosity
(Unit: Pa.s) 285 60.53 30.82 25.63 7.84 7.85

As a result of evaluating the viscosity, the red ginseng concentrate exhibited a high viscosity of 200 Pa.s or more, which was difficult to ingest, whereas in the case of the red ginseng extract using the Gorosoe sap of Preparation Example 2, the viscosity was 60 Pa.s or less, especially 4 The viscosity in the case of extracting once and extracting five times was about 7 Pa.s, and the viscosity was improved.

From the above results, it can be seen that, by applying gorso sap as a solvent when extracting red ginseng, the extract obtained when extracting red ginseng with a different solvent has a high viscosity and can solve the problem of difficulty in ingestion. In addition, since the viscosity was different for each extraction number, in particular, since the viscosity at the 4th and 5th extraction is at least 7 times lower than the other extraction number, when extracting red ginseng, the extract of red ginseng is used as an extraction solvent for the purpose of improving the viscosity. It was found that it is appropriate to do the number of times 4 or 5 times.

Experimental Example 2. Flowability evaluation

Each sample obtained in Production Examples 2-1 and 2-2 was dropped 5 g of a sample (sample) at the same point, and flowability was confirmed at a 50-degree slope. Table 7 shows the flowability results.

division Preparation Example 2-1
Red ginseng extract Red ginseng extract of Preparation Example 2-2 1 time 1+2 times 1+2+3 times 1+2+3+4 times 1+2+3+4+5 times Flowability
(Unit: cm/min) 0.22 6.3 6.48 6.52 6.65 6.79 Compared to 1+2+3+4 times -96.69% -5.26% -2.56% -1.95% - 2.11%

As shown in Table 7 and FIG. 1, the red ginseng extract of Preparation Example 2 extracted with blast furnace sap took 2 minutes from the start point to the end point (20 cm). On the other hand, in the case of red ginseng extract using purified water, it took 60 minutes to 13 cm.

From the above results, it can be seen that the flowability of the red ginseng extract is improved when applying the goryeosu sap as an extraction solvent than when using purified water as a solvent. Since flowability affects when processing or ingesting raw materials, it can be seen that the flowability is improved, which makes it suitable for commercialization.

Experimental Example 3. Ginsenoside content evaluation

The ginsenoside content of the extract obtained in Production Example 2-1 is shown in Table 4 below, and the ginsenoside content of the extract obtained in Production Example 2-2 is shown in Table 5. The ginsenoside triple sum represents the sum of Rb1, Rg1, and Rg3. The ginsenoside 11 sum represents the sum of Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rd, Rb2, Rg3s, and Rg3r. The unit is mg/g.

division 1 time 1+2 times 1+2+3 times 1+2+3+4 times 1+2+3+4+5 times Total 3 4.62 5.14 5.86 6.51 6.66 11 total 9.82 11.42 12.89 14.65 14.58 yield(%) 80.0% 87.5% 90.0% 91.25% 91.6%

division 1 time 1+2 times 1+2+3 times 1+2+3+4 times 1+2+3+4+5 times Total 3 2.00 2.53 2.87 3.34 2.93 11 total 4.71 6.01 6.76 7.60 6.46 yield(%) 81.0% 88.2% 91.0% 93.25% 93.58%

As shown in Table 8 and Table 9, the red ginseng extract of Production Example 2-2 using the extract from Gorosoe as an extraction solvent was higher than the red ginseng extract of Production Example 2-1 using purified water as an extraction solvent.

On the other hand, when using blast furnace sap as an extraction solvent, comparing by extraction frequency, it was found that 70-80% of ginsenosides can be secured in one extraction, but the yield is low and economic efficiency is low. Thereafter, if extraction is performed 2 to 4 times, the remaining ginsenosides are further extracted, and thus, the economic efficiency is secured by an increase in yield. After 4 times of extraction, that is, the ginsenoside content (sample of "1+2+3+4+5 times" in Table 5) contained in the mixture of red ginseng extracts obtained at the time of 1 to 5 times extraction is 1 time It is increased in a small amount than the ginsenoside content (sample of "1+2+3 times" in Table 5) contained in the mixture of red ginseng extracts obtained during extraction ~ 3 times. However, the mixture of up to 5 times of red ginseng extract, as in the case of the mixture of up to 3 times of red ginseng extract, the sum of ginsenosides Rb1, Rg1, and Rg3 does not satisfy the criteria for the health functional food revolution, so physical properties and product quality The last name was not good. On the other hand, a mixture of red ginseng extracts obtained at the time of extraction from 1 to 5 times ("1+2+3+4 times" sample in Table 5) has a high yield and the sum of ginsenosides Rb1, Rg1, and Rg3 Since it satisfies the standard of health functional food revolution, it is judged that it is excellent in ginsenoside and economical efficiency to finally extract it four times.

From the above results, it can be seen that the yield of the red ginseng extract is increased compared to the case where purified water is used as an extraction solvent when a solvent is used as a solvent. In addition, it was found that the yield and ginsenoside contents differed depending on the number of extractions when the blast furnace solution was used as a solvent, and up to four extractions were suitable in terms of yield and ginsenoside content.

Experimental Example 4. Evaluation of inorganic components of the mixture of red ginseng extracts from 1 to 4 extractions

Table 10 shows the amount of inorganic components contained in the mixture of red ginseng extracts from 1 to 4 times.

division 1 to 4 times (mg/L) Purified water Blast furnace Na 1.64 5.27 K 2.40 321.88 Mg 0.09 45.01 Ca 0 277.39 P 0 15.11 Mn 0 3.41 Zn 0 2.37 Fe 0 0.24 Ni 0 0.04 Total 4.13 670.72

As can be seen from Table 10, it can be seen that even when the red ginseng extract is prepared using the extract of Goroseol as an extraction solvent, the amount of inorganic components contained in the Goroseus sap is maintained without being reduced.

Experimental Example 5. Evaluation of the sugar component of the mixture of red ginseng extracts from 1 to 4 extractions

The amount of sugar components contained in the mixture of red ginseng extracts from 1 to 4 extractions is shown in Table 11 below.

division Total Glucose (g/L) Fructose (g/L) Sucrose (g/L) Episode 4 Purified water 4.55 0.59 0.90 3.06 Blast furnace 270.29 14.64 15.45 240.20

As can be seen from Table 11, it can be seen that even if a red ginseng extract is prepared using the extract of Goroseu as an extraction solvent, the amount of the sugar component contained in the Goroseu sap is maintained without being reduced.

Experimental Example 6. Evaluation of preference

The palatability in the case where the blast furnace solution was used as a solvent was investigated. Based on 10 points, the higher the score, the higher the value corresponding to each item. Table 12 also shows the results of the evaluation of preference. Ingestion is an item related to ease of intake.

division sweetness bitter Flavor color Intake Remark Purified water 4 times 1.5 8.3 4.8 9.8 3.6 Purified water 5 times 1.2 8.6 4.9 9.7 3.8 Blasting iron 4 times 7.8 3.4 5.6 8.9 7.5 Before aging Gorosoe Episode 5 7.9 3.4 5.5 8.7 7.6 Blasting iron 4 times 8.1 2.8 7.3 8.9 8.1 After aging
(With red ginseng flavor) Gorosoe Episode 5 8.2 2.6 7.2 9.1 7.9

As shown in Table 12, in the case of using the extract from the blast furnace, the sweetness was stronger and the bitterness was reduced compared to the case where purified water was used as the extraction solvent. In addition, when the blast furnace solution was used as an extracting solvent, the effect of improving the taste was remarkable compared to 4 times, 5 times, and concentrated, 1 to 3 times, and concentrated.

In terms of flavor, the flavor was improved compared to the case where the extract was used as the extraction solvent when the extract was made from the extract, and even when the extract was made after the preparation of the red ginseng extract, the red ginseng flavor became darker Was excellent.

In terms of color, the chromaticity was lower in the case of using the extract from the blast furnace solution as the extraction solvent.

In terms of ingestion, when purified water was used as an extraction solvent, the red ginseng extract had a high viscosity and had low intake. On the other hand, in the case of using the extract of Goroseo as an extraction solvent, the viscosity of the red ginseng extract was low, indicating that the fluidity was improved and the intake was improved.

From the above results, it can be seen that when the extract of Goroseo is used as an extraction solvent, the taste, flavor, color, and intake properties are improved and suitable for commercialization of the red ginseng extract.

Claims (14)

As a red ginseng extract extracted from Gorosoe sap,
At the time of extraction, 1 part by weight of red ginseng, the blast furnace sap is contained in 1 part by weight to 20 parts by weight,
Red ginseng extract more than 3 times. The method according to claim 1,
The extraction is red ginseng extract is performed at 50 ℃ to 120 ℃. The method according to claim 1,
The extract is red ginseng extract is performed for 1 hour to 48 hours. The method according to claim 1,
The red ginseng extract is a red ginseng extract aged after extraction. The method according to claim 4,
The aging red ginseng extract is performed at 30 ℃ to 70 ℃. The method according to claim 4,
The aged red ginseng extract is carried out for 80 to 160 hours. The method according to claim 1,
The red ginseng extract is a mixture of red ginseng extracts obtained by extracting each red ginseng extract from the first to third or more extraction times. The method according to claim 7,
The red ginseng extract is a mixture of each red ginseng extract obtained from the first to fourth extraction times, a red ginseng extract. The method according to claim 7,
The mixture has a viscosity of 1 Pa.s to 20 Pa.s of red ginseng extract. The method according to claim 7,
The flowability of the mixture is 0.5 cm/min to 20 cm/min of red ginseng extract. The method according to claim 7,
The sum of Rb1, Rg1, and Rg3 of the mixture is 3 g/g or more of red ginseng extract. The method according to claim 7,
The total amount of inorganic components of the mixture Na, K, Mg, Ca, P, Mn, Zn, Fe and Ni is 500 mg/L to 900 mg/L red ginseng extract. The method according to claim 7,
The total content of sugar components in the mixture is 100 g/L to 500 g/L of red ginseng extract. A food composition comprising the red ginseng extract of claim 1.

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