KR20210035541A - Method for preparing black ginseng and red ginseng using extract of dendropanax moribiferus and msm - Google Patents

Abstract

The present invention relates to a method for preparing black ginseng and red ginseng, by which the content of ginsenoside can be increased and the period of preservation can be extended using a dendropanax morbiferus extract and methyl sulfonyl methane. The black ginseng preparation method includes: a step of washing and preliminarily drying ginseng (S11); a step of performing intra-tray primary steaming on the preliminarily dried ginseng and the bark, stem, or leaves of dendropanax morbiferus and performing drying in a dryer so that the moisture content of the ginseng becomes 20% or less (S12); a step of secondarily steaming the primarily dried ginseng and naturally drying the ginseng for 10 to 12 hours (S13); a step of tertiarily steaming the naturally dried ginseng, applying a methyl sulfonyl methane liquid with a concentration of 0.4 g/L to 4 g/L to the ginseng, and then drying the ginseng for 24 hours at 35 to 45 degrees Celsius (S14); and a step of quaternarily steaming the dried ginseng, applying a dendropanax morbiferus extract to the ginseng, and then drying the ginseng for 24 hours at 35 to 45 degrees Celsius (S15).

Description

Manufacturing method of black ginseng and red ginseng using Hwangchil tree extract and dietary sulfur {METHOD FOR PREPARING BLACK GINSENG AND RED GINSENG USING EXTRACT OF DENDROPANAX MORIBIFERUS AND MSM}

The present invention relates to a method for producing black ginseng and red ginseng that can increase the effective content of ginsenosides and extend the shelf life using Hwangchil tree extract and dietary sulfur.

Ginseng (Panax ginseng C.A.) is a root of a perennial medicinal plant of the Araliaceae family, and is usually processed in the form of fresh ginseng, white ginseng, and red ginseng. Ginseng is effective in rejuvenating, physical weakness, boredom, fatigue, and loss of appetite, and is known for its anti-aging, immunity enhancement, fatigue improvement, and maintenance of homeostasis.

Fresh ginseng is unprocessed after being mined in a ginseng field, and white ginseng is washed with water after removing the semi-finished ginseng. There is dried grain ginseng. Red ginseng is generally 5-6 year old fresh ginseng selected and washed, steamed for about 2 hours in an unpeeled state, dried, semi-removed, and cut into appropriate lengths. In the process of steaming, red ginseng removes toxins from raw ginseng, produces physiologically active ingredients, and contains various types of saponins, which has an immunity enhancing effect. Black ginseng is a product obtained by repeating steaming and drying in red ginseng.

Compared to red ginseng, black ginseng has a higher content of saponin, ginsenosides and ginsenosides, and has a higher content of rare saponins such as ginsenosides Rg3, Rk1, and Rg5.

The Hwangchil tree (Dendropanax morbiferus) is an evergreen tree of the Araliaceae family distributed in the southern islands of Korea. Yellow liquid (essence) comes out when the skin of the Hwangchil tree is scratched, and it is collected and used as a paint for furniture, and it is called Hwangchil to paint the color of woodcrafts or when processing the surface. Hwangchil trees are known to have effects such as improving blood circulation, improving liver function, and acting as an antioxidant.

Dietary sulfur (methyl sulfonyl methane, MSM) is vegetable sulfur contained in pine, ginkgo, mulberry, poison ivy, noni, green onion, garlic, onion, ginger, green onion, and curry. Vegetable sulfur is known to improve absorption of vitamin C and calcium. However, vegetable sulfur is contained in a very small amount among natural products, so there is a limit to ingestion as food.

On the other hand, prior technologies using hwangchil or dietary sulfur in the manufacture of red ginseng have been disclosed. Korean Patent Registration No. 10-1125544 discloses a method for producing fermented red ginseng comprising preparing fermented red ginseng from fresh ginseng and forming a coating layer with hwangchil for preservation on the fermented red ginseng surface.

Korean Patent Registration No. 10-1598267 discloses a method for preparing hwangchil ginseng in which hwangchil tree extract is impregnated with fresh ginseng, white ginseng, red ginseng, or the internal tissues of ginseng.

In addition, Korean Registered Patent No. 10-0965907 discloses a method of manufacturing red ginseng or black ginseng, and in a number of steaming processes, a dietary sulfur (MSM) solution is added to the bottom of the steaming machine to steam ginseng. The content is increasing.

The present invention is to provide a method for producing black ginseng or red ginseng containing the active ingredient of dietary sulfur and increasing the content of the active ingredient of black ginseng or red ginseng. In addition, it is intended to provide a method of manufacturing black ginseng or red ginseng that increases the active ingredient content of black ginseng or red ginseng and increases the storage period by using Hwangchil tree and its extracts in the steaming process and post-treatment process.

The above task is to wash and pre-dry ginseng; Putting the pre-dried ginseng and the bark, stem, or leaf of the hwangchil tree into a tray, first steaming, and drying in a dryer so that the moisture content of the ginseng is 20% or less; Secondly steaming the first dried ginseng, and naturally drying the first dried ginseng for 10 to 12 hours; 3rd steaming the naturally dried ginseng, applying a dietary sulfur solution of 0.4 g/L to 4 g/L to the ginseng, and drying the ginseng at 35° C. to 45° C. for 24 hours; And the fourth steaming of the dried ginseng, and then applying the hwangchil tree extract to the ginseng and drying it at 35°C to 45°C for 24 hours.

Preferably, in the first steaming step, a hwangchil wood tray is put on the ginseng tray, and steamed for 1 to 2 hours at 85° C. to 95° C. in a steamer preheated at 60° C. to 75° C. for 30 minutes to 1 hour, and 30 It may include holding for a minute and then ripening.

Also preferably, the second steaming, the third steaming and the fourth steaming are steamed at 80°C to 85°C for 2 to 4 hours in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, and maintained for 2 hours. By doing so, it may include ripening.

In addition, preferably, the second steaming and natural drying step may be additionally performed three times, and the third steaming, dietary sulfur application and drying step may be additionally performed once.

In addition, preferably, the fourth steaming, hwangchil tree extract application and drying step may be additionally performed once.

In addition, preferably, the Hwangchil tree extract is pulverized the bark, stem or leaf of the first steamed and dried hwangchil tree, mixed with purified water 5 to 10 times the weight of the pulverized material, and then heated to a temperature of 85°C. It can be obtained by heating for up to 12 hours.

In addition, an object of the present invention, washing and pre-drying ginseng; Putting the pre-dried ginseng and the bark, stem or leaf of the hwangchil tree into a tray and steaming, and drying in a dryer so that the moisture content of the fresh ginseng is 20% or less; Applying a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L to the dried ginseng and then drying at 35°C to 45°C for 24 hours; And after applying the Hwangchil tree extract to the dried ginseng, comprising the step of drying for 24 hours at 35 ℃ to 45 ℃, achieved by a method of producing red ginseng.

Preferably, in the steaming step, a hwangchil wood tray is put on a ginseng tray, and the steamer is preheated at 60°C to 75°C for 30 minutes to 1 hour at 85°C to 95°C for 1 to 2 hours, and maintained for 30 minutes. By doing so, it may include ripening.

An object of the present invention is to provide a method for producing black ginseng and red ginseng that includes a hwangchil component and a dietary sulfur component, has a high content of active ingredients such as ginsenoside, and can significantly extend the preservation period.

1 schematically shows a manufacturing process of black ginseng according to an embodiment of the present invention.
2 schematically shows a manufacturing process of red ginseng according to an embodiment of the present invention.

All technical terms used in the present invention, unless otherwise defined, have the following definitions and correspond to the meaning as commonly understood by those of ordinary skill in the relevant fields of the present invention. In addition, although preferred methods or samples are described in the present specification, those similar or equivalent are included in the scope of the present invention.

The term “about” refers to 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, or 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, or relative to a reference amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length. It means an amount, level, value, number, frequency, percentage, dimension, size, amount, weight or length varying by 4, 3, 2 or 1%.

Throughout this specification, unless otherwise required by the context, the terms "comprise" and "comprising" include the steps or components presented, or groups of steps or components, but any other step or component, or It is to be understood that it implies that a step or group of components is not excluded.

The present invention provides a method for producing black ginseng or red ginseng.

1 schematically shows a manufacturing process of black ginseng according to an embodiment of the present invention. Referring to Figure 1, the manufacturing method of black ginseng includes the following steps:

Washing and pre-drying ginseng (S11); Putting the pre-dried ginseng and the bark, stem, or leaf of the hwangchil tree into a tray, first steaming, and drying the ginseng to have a moisture content of 20% or less (S12); Secondly steaming the first dried ginseng and naturally drying for 10 to 12 hours (S13); 3rd steaming of the naturally dried ginseng, applying a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L to the ginseng, and drying the ginseng at 35° C. to 45° C. for 24 hours (S14); And 4 steaming the dried ginseng, applying Hwangchil tree extract to the ginseng, and drying the ginseng at 35°C to 45°C for 24 hours (S15).

Each step will be described in detail below.

First, the ginseng is washed and pre-dried (S11).

The harvested ginseng is washed, dried, and pre-dried for 4-6 hours in a dryer equipped with an ultraviolet sterilizer lamp. The ginseng is a 4-6 year root harvested from October to November, and may preferably be a 6 year root. Pre-dry the ginseng to a moisture content of 85 to 90% using hot air.

Next, the pre-dried ginseng and the bark, stem, or leaf of the hwangchil tree are placed in a tray and first steamed, and dried in a dryer so that the moisture content of the ginseng is 20% or less (S12). It is preferably dried to 20% (based on weight).

In the first steaming step, a hwangchil wood tray is placed on a ginseng tray, and in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, steamed at 85°C to 95°C for 1 to 2 hours, and maintained for 30 minutes. It includes ripening afterwards. At this stage, the ingredients of Hwangchil wood can be absorbed into ginseng. In addition, in this step, the bark, stem, or leaf of Hwangchil tree dried after steaming is pulverized, mixed with purified water, and heated to prepare a hwangchil tree extract. The prepared Hwangchil tree extract can be applied to ginseng after the 4th steaming below (1st steaming).

Subsequently, the first dried ginseng is steamed for a second time, and naturally dried for 10 to 12 hours (S13). The secondary steaming includes steaming for 2 to 4 hours at 80°C to 85°C in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, and then maintaining post-cooking for 2 hours. This step can be carried out three more times (2nd to 5th steaming).

Subsequently, the naturally dried ginseng is third steamed, and a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L is applied to the ginseng and dried at 35° C. to 45° C. for 24 hours (S14).

The third steaming includes steaming at 80°C to 85°C for 2 to 4 hours in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, and maintaining post-cooking for 2 hours. This step is preferably carried out one more time (6th to 7th steaming). The process of applying the dietary sulfur solution to the ginseng includes immersing the ginseng in the dietary sulfur solution or spraying the dietary sulfur solution onto the ginseng surface. Dietary sulfur (MSM) can be used, and it is preferable to use it in a concentration of 0.4 g/L to 4 g/L by mixing with purified water. When the concentration of dietary sulfur is less than 0.4 g/L, the content of dietary sulfur is insignificant and thus has little effect, and when it exceeds 4 g/L, the cost is increased compared to the effect, resulting in low economical efficiency.

The dried ginseng is steamed four times, and the Hwangchil tree extract is applied to the ginseng, and then dried at 35°C to 45°C for 24 hours to prepare black ginseng (S15). The fourth steaming includes steaming at 80°C to 85°C for 2 to 4 hours in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, and maintaining it for 2 hours. It is preferable to perform this step additionally once more (8th to 9th steaming). After this step is completed, it is preferable to dry until the moisture content of the final black ginseng becomes 10 to 20% by weight.

The Hwangchil tree extract is pulverized the bark, stem or leaf of the first steamed and dried Hwangchil tree, mixed with 5 to 10 times the weight of the pulverized product, and heated at a temperature of 85° C. for 10 to 12 hours It is an extract in a solution state thus obtained. After filtering the solids from this solution, it is preferable to spray or apply the extract to ginseng without separate dilution. By applying Hwangchil tree extract to steamed and dried black ginseng, sterilization treatment is possible for the final product, and the shelf life of black ginseng can be increased up to 100 years.

According to the present invention, black ginseng has a maximum active ingredient content during the 6th and 7th steaming process, and some of the active ingredients are lost during the steaming process thereafter. In the present invention, by applying dietary sulfur to ginseng in the third steaming (6-7 steaming) process, the loss of active ingredients is reduced, and dietary sulfur penetrates into the ginseng to increase the content of active ingredients such as ginsenoside. Can be increased.

Black ginseng prepared through the steps of the present invention has a particularly high content of Rg5 and Rk1 components.

According to an embodiment of the present invention, a method for producing red ginseng is included. Figure 2 schematically shows the method for producing red ginseng of the present invention, and includes the following steps:

Washing and pre-drying ginseng (S21); Putting the pre-dried ginseng and the bark, stem, or leaves of the ginseng and hwangchil trees into a tray and steaming, and drying in a dryer so that the moisture content of the fresh ginseng is less than 20% (S22); Applying a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L to the dried ginseng and then drying it at 35° C. to 45° C. for 24 hours (S23); And applying the Hwangchil tree extract to the dried ginseng and drying it at 35°C to 45°C for 24 hours (S24).

The washing and pre-drying step (S21) of the ginseng is the same as the manufacturing step (S11) of the black ginseng.

In the steaming step (S22), a hwangchil wood tray is placed on the ginseng tray, and then steamed at 85°C to 95°C for 1 to 2 hours in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour, and maintained for 30 minutes. Includes ripening.

Subsequently, a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L is applied to the dried ginseng and then dried at 35° C. to 45° C. for 24 hours (S23). The process of applying the dietary sulfur solution to the ginseng includes immersing the ginseng in the dietary sulfur solution or spraying the dietary sulfur solution onto the ginseng surface. Dietary sulfur (MSM) can be used as it is sold.

Then, after applying the Hwangchil tree extract to the dried ginseng, it is dried at 35°C to 45°C for 24 hours (S24). The Hwangchil tree extract is obtained by pulverizing the bark, stem or leaf of Hwangchil tree obtained in the steaming step, mixing it with purified water 5 to 10 times the weight of the pulverized product, and heating it at a temperature of 85° C. for 10 to 12 hours. It is an extract in solution. After filtering the solids from this solution, it is preferable to spray or apply the extract to ginseng without separate dilution. By applying Hwangchil tree extract to steamed and dried red ginseng, it is possible to sterilize the final product and increase the preservation period of red ginseng up to 100 years.

Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited by these examples.

Example One

After washing the ginseng and removing moisture, it was put in a dryer equipped with an ultraviolet sterilization lamp and pre-dried for 6 hours. After washing the bark, stem, or leaves of the Hwangchil tree, water was removed and prepared. Hwangchil wood and dried ginseng were placed in a tray, respectively, placed in a steamer so that the hwangchil wood tray was placed under the ginseng tray, preheated to 70°C for 30 minutes, and steamed at 90°C for 2 hours (1st steaming). When the steaming was completed, the power to the steaming machine was turned off, and the steaming machine was kept for 30 minutes to post-ripen, and then Hwangchil wood and ginseng were dried in a dryer so that the moisture content of each was 20%.

The bark, stem, or leaf of the dried Hwangchil tree was crushed, mixed with purified water 10 times the weight of the crushed product, and heated at 85° C. for 12 hours, and the solids were removed to prepare a hwangchil extract.

The dried ginseng was put in a steamer again, preheated to 70° C. for 30 minutes, steamed for a second time at 80° C. for 3 hours, and naturally dried for 12 hours. After performing this step 4 times (2nd to 5th steaming), put the dried ginseng back into the steamer, preheat at 70℃ for 30 minutes, steam at 80℃ for 3 hours, and dietary sulfur solution at a concentration of 2 g/L (2g of Canadian dietary sulfur (world MSM powder), 1L of purified water) was applied to the steamed ginseng and dried at 40°C for 24 hours. This step was carried out twice (6th and 7th steaming).

Then, the dried ginseng was put in a steamer, preheated to 70° C. for 30 minutes, and steamed at 80° C. for 3 hours, and the hwangchil extract was applied to the ginseng and dried for 24 hours. This step was carried out twice (8th and 9th steaming), and finally dried until the moisture content became 15-20%, and then black ginseng was prepared.

Comparative example One

Black ginseng was prepared in the same manner as in Example 1, except that the dietary sulfur solution was not applied in the 6th and 7th steaming.

Comparative example 2

Black ginseng was prepared in the same manner as in Example 1, except that the hwangchil extract was not applied in the 8th and 9th steaming.

Comparative example 3

Black ginseng was prepared in the same manner as in Example 1, except that no dietary sulfur solution was applied in the 6th and 7th steaming, and the Hwangchil extract was not applied in the 8th and 9th steaming.

Test example 1: Measurement of active ingredient content

The ginsenoside content of the black ginseng prepared in Example 1 and Comparative Examples 1 to 3 was analyzed and shown in Table 1 below.

Classification (Unit: mg/g) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Ginsenoside Rh4 4.10 3.60 3.90 4.33 Ginsenoside Rg3(S) 7.10 5.25 5.93 3.90 Ginsenoside Rg3(R) 3.53 2.59 2.92 2.24 Ginsenoside Rk1 6.10 4.43 4.89 3.35 Ginsenoside Rg5 8.07 5.90 6.41 4.80 Sum 28.90 21.77 24.05 18.62

Referring to Table 1, when only Hwangchil tree extract was treated (Comparative Example 1), or only dietary sulfur was treated (Comparative Example 2), the contents of Rg3(S), Rk1, and Rg5 were higher than those of Comparative Example 3, which was an untreated group. . However, the black ginseng of Example 1 treated with both Hwangchil tree extract and dietary sulfur had the highest content of ginsenosides Rg3(S), Rk1, and Rg5.

Claims (8)

Washing and pre-drying ginseng;
Putting the pre-dried ginseng and the bark, stem, or leaf of the hwangchil tree into a tray, first steaming, and drying in a dryer so that the moisture content of the ginseng is 20% or less;
Secondly steaming the first dried ginseng, and naturally drying the first dried ginseng for 10 to 12 hours;
3rd steaming of the naturally dried ginseng, applying a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L to the ginseng, and drying the ginseng at 35° C. to 45° C. for 24 hours; And
Fourth steaming of the dried ginseng, and after applying the Hwangchil tree extract to the ginseng, drying the ginseng at 35°C to 45°C for 24 hours. The method of claim 1, wherein in the first steaming step, a hwangchil wood tray is placed on a ginseng tray, and steamed for 1 to 2 hours at 85°C to 95°C in a steamer preheated at 60°C to 75°C for 30 minutes to 1 hour. And, the manufacturing method of black ginseng comprising the step of holding for 30 minutes to ripen. According to claim 1, wherein the second steaming, the third steaming and the fourth steaming are steamed for 2 to 4 hours at 80°C to 85°C in a preheated steamer at 60°C to 75°C for 30 minutes to 1 hour, and 2 hours A method for producing black ginseng comprising maintaining and ripening after ripening. The method of claim 1, wherein the secondary steaming and natural drying steps are additionally carried out three times, and the third steaming, dietary sulfur solution application and drying steps are additionally carried out once. . The method of claim 1, wherein the fourth steaming, applying and drying the Hwangchil tree extract are performed once more. The method of claim 1, wherein the Hwangchil tree extract is pulverized the bark, stem, or leaf of the first steamed and dried hwangchil tree, and mixed with purified water 5 to 10 times the weight of the pulverized material, and then at a temperature of 85°C. A method for producing black ginseng, characterized in that obtained by heating for 10 to 12 hours. Washing and pre-drying ginseng;
Putting the pre-dried ginseng and the bark, stem, or leaf of the ginseng and hwangchil trees into a tray and steaming, and drying in a dryer so that the moisture content of the fresh ginseng is 20% or less;
Applying a dietary sulfur solution having a concentration of 0.4 g/L to 4 g/L to the dried ginseng and then drying at 35° C. to 45° C. for 24 hours; And
After applying the hwangchil tree extract to the dried ginseng, comprising the step of drying for 24 hours at 35 ℃ to 45 ℃, red ginseng production method. The method of claim 7, wherein in the steaming step, a hwangchil wood tray is put on a ginseng tray, and steamed at 85° C. to 95° C. for 1 to 2 hours in a steamer preheated at 60° C. to 75° C. for 30 minutes to 1 hour, and 30 A method for producing red ginseng, comprising holding for a minute and ripening afterwards.

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