KR20210073734A - Stick-type composition containing high fermented active mountain-cultivated ginseng and preparation method thereof - Google Patents

Abstract

Disclosed are a stick-type composition containing active-fermented wild cultivated ginseng, which includes an active-fermented wild cultivated ginseng, a balsam pear concentrate, a black garlic concentrate, and a bellflower root concentrate, thereby having an enhanced immunity-boosting functionality, and a preparation method thereof. The stick-type composition according to the present invention contains the active-fermented wild cultivated ginseng extract as a main ingredient, and is prepared by mixing, in a specific composition, a red ginseng concentrate, a balsam pear concentrate, a black garlic concentrate, a bellflower root concentrate, grain syrup, and a complex Scutellaria baicalensis extract, and thus can be represented as a highly functional product having antioxidant, analeptic, fatigue recovery, hangover reducing, and detoxification functions as well as excellent immunity-boosting efficacy. Moreover, the stick-type composition according to the present invention exhibits excellent palatability since taste, flavor, and texture of active ingredients thereof are well harmonized. In addition, the stick-type composition can be easily consumed and easily carried, and thus can be easily consumed at any time and place.

Description

Stick-type composition containing high fermented active mountain-cultivated ginseng and preparation method thereof {Stick-type composition containing high fermented active mountain-cultivated ginseng and preparation method thereof}

The present invention relates to a stick-type composition containing active fermented wild ginseng and a method for producing the same, and more particularly, active fermented wild ginseng extract, bitter gourd concentrate, black garlic concentrate and bellflower concentrate, which have enhanced immunity enhancing function. It relates to a stick-type composition containing wild ginseng and a method for manufacturing the same.

Wild ginseng belongs to the family Ogapiaceae, and it refers to the artificially grown wild ginseng seeds or oil ginseng in the mountains where ginseng (Panax ginseng ), a perennial plant, grows naturally in the wild under the mountain forest, and these are called wild ginseng. In addition, wild ginseng, which has been grown in the wild since ancient times, has been regarded as the best wild ginseng and is also called camphor ginseng. In the case of ginseng, there are mostly 3-7 outcrops (heads), but wild ginseng has more than that depending on age. The roots of ginseng are thick and short, but wild ginseng has long and thin roots. Wild ginseng is known to be more effective than cultivated ginseng in many ways.

Saponin is a generic term for tritelphene and steroid-based glycoside compounds widely distributed in the plant kingdom. The meaning of saponin is derived from the Latin sapo (soap) and is a natural surfactant that forms foam when shaken with water. Wild ginseng containing ginsenoside, a saponin of ginseng, is highly evaluated for its efficacy in herbal medicine prescriptions after natural wild ginseng. In addition, it is reported that the content of ginsenosides is higher than that of cultivated ginseng, and the efficacy is also known to be superior to that of cultivated ginseng. In particular, wild ginseng is known to have an excellent pharmacological effect on the immune system as it affects the immune system.

Recently, preference for ginseng is changing from ginseng to red ginseng and recently to wild ginseng without pesticides, so the demand for functional food using wild ginseng is rapidly increasing. However, known wild ginseng-related processed products have a ginsenoside content below the standard or almost no active ginsenoside content.

Although some technologies have been developed for converting ginsenosides included in conventional hemp into active forms, these technologies contain a problem that the cost is high or the enhancement rate of active ginsenosides is low, so it is still active ginsenosides. There is a demand for the development of processed hemp products with enhanced In addition, conventional functional beverages contain ginseng or red ginseng as a main ingredient, or even contain wild ginseng, but the content is insignificant, so that the functionality derived from wild ginseng cannot be sufficiently realized.

Meanwhile, in order to facilitate the intake of children, women, and the elderly, several products are being researched that reduce the characteristic bitter taste of ginseng and consider the convenience of intake (Patent Registration No. 10-1436784). However, it is not easy to mask the characteristic bitter taste, and dilute liquid products have the disadvantage of being inconvenient to take due to the phenomenon that they flow out during intake.

Therefore, there is a need for development of a functional stick-type composition for enhancing immunity that is easy to ingest while containing wild ginseng containing active type ginsenoside as a main ingredient while masking the bitter taste.

It is an object of the present invention to provide a stick-type composition having enhanced immune-enhancing functionality by strengthening active fermented wild ginseng extract, bitter gourd concentrate, black garlic concentrate and bellflower concentrate.

Another object of the present invention is to provide a method for preparing a stick-type composition having enhanced immune-enhancing functionality by strengthening active fermented wild ginseng extract, bitter gourd concentrate, black garlic concentrate and bellflower concentrate.

In order to achieve the above object, the present invention provides a stick-type composition having an immune enhancing function comprising an active fermented wild ginseng extract, a red ginseng concentrate, a bitter gourd concentrate, a black garlic concentrate, a bellflower concentrate, a grain extract and a complex golden extract.

Active fermented wild ginseng extract

The stick-type composition of the present invention includes an active fermented wild ginseng extract as an active ingredient.

Wild ginseng in the present invention refers to ginseng that is produced without installing artificial facilities such as shading films in the mountainous areas defined in Article 2, No. 1 of the 「Mountain Area Management Act」, and preferably those grown for 3 years or more are used.

In the present invention, 'active fermentation' is carried out by enzymatically fermenting wild wild ginseng with a plant complex enzyme solution, then fermenting it with a complex seed bacterium.

In the present invention, the 'plant complex enzyme solution' is prepared by mixing persimmon, plum, gold, fresh ginseng, garlic, ginger, red pepper, onion, cabbage, arrowroot, reishi, soybean, brown rice, honey and purified water for at least 30 days.

In the present invention, 'enzymeization' can be performed by immersing wild wild ginseng in a plant complex enzyme solution for 1 to 4 hours.

In the present invention, 'steaming' means that the enzymatic wild ginseng is steamed (steamed with steam) at 100° C. for 30 to 60 minutes and then dried. If the steaming time is less than 30 minutes, sufficient steaming does not proceed, so the subsequent steps may not be smooth and contamination of various bacteria may occur. If the steaming time exceeds 60 minutes, long heat treatment may destroy the physiologically active ingredients of wild ginseng. can It is preferable to repeat the foaming 9 times.

In the present invention, the 'composite spawn' is preferably a combination of yeast and lactic acid bacteria. 'Fermentation' can be performed by inoculating the steamed wild ginseng with a complex seed and fermenting it for 7 to 12 days at 25 ~ 40 ℃. If the fermentation temperature is less than 25℃, the fermentation period is prolonged, causing contamination of various bacteria, and if it exceeds 40℃, the growth of the strain may be stopped. Production may be low, and if it exceeds 12 days, physiologically active substances may be decomposed by over-fermentation.

In the present invention, the active fermented wild ginseng extract is hydrolyzed 10 to 20 times (v/w) to active fermented wild ginseng, extracted at 120 ° C. for 8 to 10 hours, and filtered so that the solid content is 0.1% or more (0.1 brix or more). can be manufactured.

Actively fermented wild ginseng used in the preparation of the extract can be used as it is after washing, or naturally dried, or dried at 50-55° C. for 2-3 days and then powdered to 100 mesh or less.

The concentration is preferably carried out by concentration under reduced pressure with a degree of vacuum of 600 mmHg or more.

The active fermented wild ginseng extract prepared as described above has an enhanced active ginsenoside component that is easily absorbed by the human body.

In the stick-type composition of the present invention, the active fermented wild ginseng extract is contained in an amount of 20 to 25% by weight. If it is less than 20% by weight, it is difficult to expect physiological activity due to the active fermented wild ginseng, and if it exceeds 25% by weight, when the stick-type composition is prepared Cost increases may arise.

Red Ginseng Concentrate

The stick-type composition of the present invention includes a red ginseng concentrate as an active ingredient.

Red ginseng is a light yellowish-brown or light reddish-brown ginseng obtained by steaming and drying fresh ginseng without peeling the skin of the network. Compared with fresh ginseng, active ingredients such as saponins are enhanced.

In the present invention, the red ginseng concentrate is used by adding 10 to 20 times water to red ginseng or red ginseng powder, extracting it at 120° C. for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more) of the solid content. In addition, a red ginseng concentrate having a solid content of 60 brix or more can be commercially purchased and used.

In the stick-type composition of the present invention, the red ginseng concentrate is included in an amount of 5 to 10% by weight. If it is less than 5% by weight, the physiologically active ingredients derived from red ginseng are not sufficient, and if it is more than 10% by weight, the palatability may be poor.

bitter gourd concentrate

The stick-type composition of the present invention contains bitter gourd concentrate as an active ingredient.

Yeoju ( Momordica Charantia ) is a summer vegetable that bears fruit from June to August and grows in the midsummer sunlight. The darker the green color and the more lump-like protrusions, the stronger the bitter taste and the more active ingredients it contains. The main component of bitter gourd is charantin, a peptide substance contained in the fruit and having a molecular weight of about 93.7 kDa. It is known that it activates beta cells, which play a decisive role in insulin secretion, and that substances with the same efficacy as insulin contained in themselves ultimately contribute to blood sugar control. In particular, bitter gourd contains as much as 120 mg of vitamin C per 100 g. Unlike vitamin C in other fruits, vitamin C contained in bitter melon is stable to heat and is less likely to destroy vitamin C than other fruits. Bitter gourd also contains minerals such as β-carotene, iron and potassium, which are converted into vitamin A in the body.

In the present invention, the bitter gourd concentrate is used by adding 10 to 20 times of water to dried bitter gourd, extracting it at 120° C. for 8 hours or more, filtering, and concentrating to a concentration of 40% or more (40 brix or more) of the solid content. Also, bitter gourd concentrate with a solid content of 40 brix or more can be purchased and used commercially.

In the stick-type composition of the present invention, the bitter gourd concentrate is contained in an amount of 4 to 7% by weight. If it is less than 4% by weight, the physiologically active ingredients derived from the bitter gourd are not sufficient, and if it exceeds 7% by weight, the palatability may be poor.

Black Garlic Concentrate

The stick-type composition of the present invention includes black garlic concentrate as an active ingredient.

Black garlic is fermented and aged garlic ( Allium sativum for. Pekinense MAKINO). It produces S-allylcysteine (SAC) and S-allyl-mercapto-cysteine, which are not present in raw garlic, and water-soluble sulfur-amino acids called S-allyl-mercapto-cysteine are produced to prevent cancer and prevent cancer. It is known that the effect of various pharmacological actions, such as improvement of hardening and prevention of heart disease, is higher than that of raw garlic.

In the present invention, the black garlic concentrate is used by adding 10 to 20 times water to black garlic, extracting it at 120° C. for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more) of the solid content. In addition, a black garlic concentrate having a solid content of 60 brix or more can be commercially purchased and used.

In the stick-type composition of the present invention, the black garlic concentrate is contained in an amount of 4 to 7% by weight. If it is less than 4% by weight, the physiologically active ingredients derived from black garlic are not sufficient, and if it is more than 7% by weight, the palatability may be poor.

Bellflower Concentrate

The stick-type composition of the present invention includes a bellflower concentrate as an active ingredient.

Bellflower ( Platycodon grandiflorum ) has been used for food and medicine for a long time, and the root contains 2% saponin and 0.03% sterol, and other sugars include inulin and platycodinin. have.

In the present invention, as for the bellflower, it is preferable to use the black bellflower which has been steamed 9 times as described above.

In the present invention, the bellflower concentrate is used by adding 10 to 20 times water to the bellflower, extracting it at 120° C. for 8 hours or more, filtering, and concentrating to a concentration of 60% or more (60 brix or more) of the solid content. In addition, Gujunggupo black bellflower concentrate having a solid content of 60 brix or more can be commercially purchased and used.

In the stick-type composition of the present invention, the bellflower concentrate is contained in an amount of 4.9 to 7% by weight. If it is less than 4.9% by weight, the physiologically active ingredients derived from the bellflower are not sufficient, and if it exceeds 7% by weight, the palatability may be poor.

Chocheong

The stick-type composition of the present invention contains grain syrup as an active ingredient.

Grain syrup (造淸) is a thin syrup made by saccharifying grains with malt and then boiling for a long time to thicken them. It is concentrated by saccharifying the starch of grains or documents with malt and has a water content of about 20%. Chocheong means 'artificially made honey', and it is made from starches such as rice, glutinous rice, millet, sorghum, corn, and sweet potatoes, and grains such as glutinous or non-glutinous rice are mainly used. It is known that grain cheong is easily digested and the sugar component contained in grain cheong helps improve memory by supplying glucose necessary for brain activity.

In the present invention, grain syrup increases the viscosity of the liquid composition of other active ingredients to form a stick-type composition, and the sugar content is 70-80 Brix.

In the stick-type composition of the present invention, coarse powder is included in 55 to 65% by weight, and when it is less than 55% by weight, the increase in viscosity of the composition is not sufficient, resulting in poor texture and sweetness. It may become hard, and the texture may be poor, and the sweetness may be excessive, which may result in poor palatability.

Complex Golden Extract

The stick-type composition of the present invention includes a complex golden extract as an active ingredient.

Complex golden extract is an extract of complex herbal medicines of gold, licorice, jujube and astragalus.

Gold is a perennial herb of the Lamiaceae family, and mainly acts as a detoxifying agent, anti-inflammatory, antibacterial, anti-allergic, and antioxidant, and is used as a natural antiseptic in oriental medicine. Licorice has high antibacterial and vitamin content, jujube has excellent antioxidant and antibacterial effects, and Astragalus has excellent antibacterial and antiviral effects.

The stick-type composition of the present invention has the effect of ensuring storage safety without the addition of artificial preservatives by adding a natural complex golden extract.

In the present invention, the complex golden extract is concentrated so that the solid content is 1 or more (1 brix or more) by adding 10 to 20 times water to the complex herbal medicine of gold, licorice, jujube and astragalus, extracting it at 120° C. for 8 hours or more, filtering, and filtering. can be manufactured. In addition, the complex golden extract can be commercially purchased and used.

In the stick-type composition of the present invention, the complex golden extract is included in 0.01 to 0.2 wt%, and if it is less than 0.01 wt%, the natural preservative effect of the complex golden extract is not sufficient, and if it exceeds 0.2 wt%, the palatability may be poor.

The stick composition according to the present invention may further include vitamins and/or food additives, if necessary.

Vitamin C, vitamin B, complex vitamins, etc. may be used, and in the stick-type composition of the present invention, the vitamin may be included in an amount of 0.2 to 0.4% by weight.

Food additives that can be used in the stick-type composition of the present invention include natural preservatives such as complex garlic extract, and sweeteners such as stebitene fresh and aspartame.

In the stick-type composition of the present invention, food additives may be included in an amount of 0.1% by weight or less.

The stick-type composition containing active fermented wild ginseng having immune enhancing function of the present invention, most preferably, 20% by weight of active fermented wild ginseng extract, 5% by weight of red ginseng concentrate, 5% by weight of bitter gourd concentrate, 5% by weight of black garlic concentrate, It contains 4.9% by weight of a bellflower concentrate, 60% by weight of crude oil, and 0.1% by weight of a complex golden extract.

The stick-type composition according to the present invention contains active fermented wild ginseng extract as a main component, and as it is prepared by mixing with the specific composition as described above, it has excellent immune enhancing effect and the taste and fragrance of the active ingredients are well harmonized with each other, so that the palatability is also Excellent, stick type, easy to ingest and convenient to carry.

According to another object of the present invention, the present invention provides

i) preparing an active fermented wild ginseng extract;

ii) preparing a red ginseng concentrate;

iii) preparing a bitter gourd concentrate;

iv) preparing a black garlic concentrate;

ⅴ) preparing a bellflower concentrate; and

ⅵ) Active fermented wild ginseng extract 20-25 wt%, red ginseng concentrate 5-10 wt%, bitter gourd concentrate 4-7 wt%, black garlic concentrate 4-7 wt%, bellflower concentrate 4.9-7 wt%, crude oil 55-62 wt% % and compound golden extract 0.1 to 0.2% by weight provides a method for producing a stick-type composition containing active fermented wild ginseng comprising the step of mixing.

Preparation in steps i) to vi) is as defined above.

In step vi), if necessary, vitamins, and/or food additives may be further mixed.

Vitamins and food additives are as defined above.

If necessary, the method for producing the stick-type composition of the present invention may include, after step vi), the step of filling and packaging the stick-type packaging paper.

The stick-type composition prepared according to the present invention contains an enhanced amount of active ginsenoside.

The stick composition according to the present invention contains active fermented wild ginseng extract as a main component, and it is prepared by mixing red ginseng concentrate, bitter gourd concentrate, black garlic concentrate, bellflower concentrate, wheatgrass extract and complex golden extract in a specific composition. It is a high-functional product with antioxidant, nourishing tonic, fatigue recovery, hangover improvement, and detoxification functions.

In addition, the stick-type composition according to the present invention is excellent in palatability as the taste, aroma, texture, etc. of the active ingredients are well harmonized with each other, and it is not only easy to consume but also easy to carry, so it can be easily ingested regardless of time and place. have.

1 is a process diagram of an example of a method for producing a stick-type composition according to the present invention.

The present invention is further illustrated by the following examples. These examples are for the purpose of illustrating the present invention, and the scope of the present invention should not be limited thereto.

Preparation Example 1. Preparation of a stick-type composition containing active fermented wild ginseng

<Production of active fermented wild ginseng extract>

Wash 1 kg of wild ginseng from 3 years old or more in running water 3 times, dry thoroughly, and dry with hot air at 55℃ for 3 days. Then, 100 g of plant complex enzyme solution (persimmon, plum, gold, fresh ginseng, garlic, ginger, red pepper, Onion, cabbage, arrowroot, reishi, soybean, brown rice, honey, and purified water are mixed and aged for more than 30 days), immersed for 4 hours to enzymatically, and then the enzymatic wild ginseng is steamed at 100°C for 30 minutes. After the steaming and drying process was repeated 9 times, the complex seed bacteria (yeast and lactic acid bacteria) were inoculated and fermented at 30° C. for 10 days to prepare active fermented wild ginseng.

The prepared active fermented wild ginseng is placed in an extraction container, 10 times purified water (1 L) is added, extracted at 120° C. for 8 hours, filtered through a filter, and concentrated to a concentration of 1 brix of solid content in a concentrator (600 mmHg) for active fermentation A wild ginseng extract was prepared.

<Production of red ginseng concentrate>

100 g of red ginseng was placed in an extraction container, 10 times purified water (1 L) was added, extracted at 120° C. for 8 hours, filtered through a filter, and concentrated to a concentration of 60 brix in a concentrator to prepare a red ginseng concentrate.

<Preparation of bitter gourd concentrate>

100 g of dried bitter gourd was placed in an extraction container, 10 times purified water (1 L) was added, extracted at 120° C. for 8 hours, filtered through a filter, and concentrated to a concentration of 40 brix solids in a concentrator to prepare a concentrate.

<Black Garlic Concentrate, Bellflower Concentrate, Complex Golden Extract, Chocheong>

Black garlic concentrate (enzyme fermented black garlic concentrate, 60 brix), bellflower concentrate (Gujung-gupo black bellflower concentrate, 60 brix), complex golden extract (1 brix), and rice crude extract (77 brix) were commercially purchased and used.

Active fermented wild ginseng extract, red ginseng concentrate, bitter gourd concentrate, black garlic concentrate, bellflower concentrate, complex golden extract, and rice coarse extract prepared as described above are mixed in the mixing ratio as shown in Table 1 below, and active fermented wild ginseng-containing stick-type composition (Example) 1) was prepared (Fig. 1).

Raw material name Mixing ratio (wt%) Active Fermented Wild Ginseng Extract (1 Brix) 20 Red Ginseng Concentrate (60 Brix) 5 Litchi Concentrate (40 Brix) 5 Gujeunggupo Black Bellflower Concentrate (60 Brix) 4.9 Black Garlic Concentrate (60 Brix) 5 Rice Chocheong (77 Brix) 60 Complex golden extract 0.1 Sum 100.00

The prepared composition was filtered through a 100 μm filter, filled in a stick-type packaging paper by 12 g, and then sealed and commercialized.

The stick-type composition prepared above was distributed to 10 evaluation groups, and overall sensory evaluation was performed. Sensory evaluation items were for taste, aroma, texture, and convenience of intake, and were evaluated as 5 points (very good), 4 points (excellent), 3 points (normal), 2 points (bad), and 1 point (very bad). . The evaluation results were calculated as an average and shown in Table 2 below.

Example 1 flavor 4.3 incense 4.2 texture 4.6 Convenience of intake 4.8

Claims (9)

Active fermented wild ginseng extract 20 to 25% by weight, red ginseng concentrate 5 to 10% by weight, bitter gourd concentrate 4 to 7% by weight, black garlic concentrate 4 to 7% by weight, bellflower concentrate 4.9 to 7% by weight, crude oil 55 to 62% by weight, and A stick-type composition containing active fermented wild ginseng containing 0.1 to 0.2% by weight of a complex golden extract.
[Claim 2] The stick-type composition containing active fermented wild ginseng according to claim 1, wherein the coarse grain is any one selected from the group consisting of rice grain extract, glutinous rice grain grain, grain grain, millet grain, corn grain, and sweet potato grain.
[Claim 2] The stick-type composition of claim 1, wherein the crude oil is rice crude oil.
[Claim 3] The stick-type composition containing active fermented wild ginseng according to claim 1, wherein the crude oil is 70 to 80 Brix.
According to claim 1, wherein the composition is an active fermented wild ginseng-containing stick-type composition further comprising a vitamin.
Active fermentation comprising 20% by weight of active fermented wild ginseng extract, 5% by weight of red ginseng concentrate, 5% by weight of bitter gourd concentrate, 5% by weight of black garlic concentrate, 4.9% by weight of bellflower concentrate, 60% by weight of Jocheong, and 0.1% by weight of complex golden extract A stick-type composition containing wild ginseng.
i) preparing an active fermented wild ginseng extract;
ii) preparing a red ginseng concentrate;
iii) preparing a bitter gourd concentrate;
iv) preparing a black garlic concentrate;
ⅴ) preparing a bellflower concentrate; and
ⅵ) Active fermented wild ginseng extract 20-25 wt%, red ginseng concentrate 5-10 wt%, bitter gourd concentrate 4-7 wt%, black garlic concentrate 4-7 wt%, bellflower concentrate 4.9-7 wt%, crude oil 55-62 wt% % and a method for producing a stick-type composition containing active fermented wild ginseng comprising mixing 0.1 to 0.2 wt% of the complex golden extract.
[Claim 8] The method of claim 7, wherein in step vi), vitamins are further mixed with the active fermented wild ginseng-containing stick-type composition.
The method for producing a stick-type composition containing active fermented wild ginseng according to claim 7, wherein after step vi), the method further comprises the step of filtering with a 100㎛ filter, filling the stick-type packaging paper and sealing it.

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