KR20220042707A - Method for manufacturing red ginseng Korean confection with improved functionality and flavor using red ginseng rice syrup - Google Patents

Abstract

The present invention relates to a red ginseng Korean confection manufacturing method for increasing functionality and a flavor by using red ginseng rice syrup, which manufactures and uses red ginseng rice syrup by boiling ginseng in grain syrup mixed with traditional grain syrup and a sugar solution so as to add active ingredients of red ginseng, a unique taste and a unique flavor while ginseng is changed to red ginseng during a process of boiling grain syrup, thereby manufacturing a red ginseng Korean confection for increasing functionality and a flavor. In particular, provided is the manufacturing method of a red ginseng Korean confection which adjusts a unique bitter taste of red ginseng and a unique strong sweet taste of sugar solution to improve preferences and health so as to allow consumers to eat a red ginseng Korean confection without repulsion.

Description

{Method for manufacturing red ginseng Korean confection with improved functionality and flavor using red ginseng rice syrup}

The present invention relates to a method for manufacturing a red ginseng oriental snack, and more particularly, to a method for preparing a red ginseng Korean snack with improved functionality and flavor using a red ginseng rice extract.

Ginseng is divided into fresh ginseng, white ginseng, and red ginseng according to the processing method. Fresh ginseng is ginseng in an unprocessed state mined after cultivation for 4 to 6 years, and refers to fresh ginseng containing 75% moisture. White ginseng is dried ginseng by removing the epidermis without steaming fresh ginseng. Red ginseng (紅蔘) is a light yellowish brown or light reddish brown ginseng that is dried by steaming without peeling fresh ginseng from 4 to 6 years old, and can be stored for more than 10 years.

Red ginseng not only can store ginseng for a long time, but also has the characteristic that various physiologically active ingredients beneficial to our body are generated during the steaming process during the manufacturing process. In the manufacturing process of red ginseng, the chemical composition is changed due to the partial molecular structure change due to the thermal decomposition of ginsenoside, resulting in beneficial special ingredients. Maltol, ginsenoside Rg3 , Rg2, Rh1, etc., among them, maltol is known as a physiologically active ingredient with anticancer and anti-aging functions, and ginsenoside has anti-cancer and anti-tumor functions.

The raw material of red ginseng is ginseng, and ginseng contains a large amount of saponin substances called ginsenosides. Efficacy to improve intellectual performance by improving memory and memory, non-specific bioresistance to external harmful factors, normalizes the body against external physical, chemical, and biological changes, blood sugar lowering function, detoxification promoting action Ginseng has various pharmacological effects, such as protection against liver damage and promotion of liver regeneration and recovery, protection of myocardial cells and strengthening of heart function, lowering of blood cholesterol, blood pressure control, and active effect of inhibiting cancer cell metastasis and resistance to anticancer drugs. It has been widely used as a herbal medicine since ancient times, but in recent years, various processed foods have been manufactured and consumed as a health food.

Depending on the manufacturing method, there are several types of Korean sweets such as Yugwa (Gangjeong), Dasik, Gwapyeon, Suksilgwa, Yumilgwa, Jeonggwa, Malt Gangjeong, and Taffy. There is a finger-shaped gangjeongryu, which is made by frying glutinous rice dough, which has been cut into thin slices and dried in oil to expand it, and then dipped in various gangjeong pieces.

In particular, when fried in oil during the manufacturing process of Korean confectionery, the oil used during distribution or storage proceeds with rancidity, causing a peculiar stench of oil, which not only reduces the taste, but also causes metabolic disorders by ingesting peroxide, which is a rancid product of oil. There is a problem that occurs.

In order to solve the above problems, the present inventor developed a manufacturing method of red ginseng oriental fruit containing an active ingredient of red ginseng so that red ginseng having the above efficacy can be easily accessed in our diet, and based on this, the present invention was completed. .

The main object of the present invention is to provide a method for manufacturing a red ginseng oriental with high taste and functionality by adding useful ingredients of red ginseng and adding a natural flavor inherent to red ginseng.

In addition, another object of the present invention is to provide a red ginseng orchard prepared by the method for manufacturing a red ginseng oriental paste.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

In the method for manufacturing red ginseng oriental cakes with improved functionality and flavor using red ginseng rice extract of the present invention, ginseng is selected, washed and pre-treated, and glutinous rice is immersed in water and fermented to produce a fermented glutinous rice, after which it is dehydrated. Grinding to prepare glutinous rice powder, adding water to the glutinous rice powder to have a final moisture content of 15 to 25% and kneading the dough to form a dough, steaming the dough to prepare a steamed product, After putting it in a kneader and kneading it, the step of manufacturing the opposite side by forming the opposite side, the step of drying the opposite side, aging it, and frying it in oil to prepare the fried side dish, the traditional grain syrup and sugar solution in weight ratio 1: 0.1 To 0.3 to 0.3 to prepare a crude red ginseng rice crude syrup prepared by adding the pre-treated ginseng in a ratio of 4 to 6: 1 by weight and then boiling to prepare a red ginseng rice crude oil 100 to 60%: Mix in a ratio of 0 to 40% and boil until the sugar content is 78 Brix or more, then evenly spread on the fried counter side, and then apply fried rice on the entire counter side to prepare red ginseng Hangwa.

<Step 1> Glutinous rice powder manufacturing step

The glutinous rice is immersed in water and fermented to prepare a fermented glutinous rice, which is then dehydrated and then pulverized to prepare glutinous rice powder. At this time, it is preferable to immerse glutinous rice in water and ferment it at 22 to 27° C. for 3 to 7 days to prepare a fermented glutinous rice, then dehydrate it and then grind it with a grinder.

<Second Step> Forming the dough

While adding water to the glutinous rice powder prepared in the first step, knead it to form a dough. When forming the dough, it is preferable to add water so that the final moisture content of the glutinous rice powder is about 15 to 25%, and then knead it to form the dough. At this time, soybean water can be prepared by adding 1 to 3% more based on the weight of glutinous rice powder.

<Third stage> Manufacturing stage of the opposite side

After preparing the steamed product by steaming the dough in the second step, put it in a kneader, perform quilting (beating it with a bat, etc.) At this time, it is preferable to prepare the steamed product by steaming the dough for 30 to 50 minutes using steam.

<Step 4> Manufacturing step of fried banchan

After drying the counter part of the third step, aging it and frying it to prepare a fried counter part. At this time, the opposite side is first naturally dried for 10 to 12 hours, and then dried secondarily for 12 to 16 hours in a dryer at 40 to 45° C. so that the final moisture content is maintained at 14%, and then at 12 to 18° C. for 10 to 15 days. After aging for a while, it is preferable to fry to prepare fried halves.

<Step 5> Red Ginseng Rice Crude Water Manufacturing Step

Red ginseng rice extract is prepared by mixing traditional grain syrup and sugar solution, then boiling it by adding ginseng. At this time, it is characterized in that the traditional milling syrup and sugar solution are mixed in a weight ratio of 1: 0.1 to 0.3. Here, mixing the traditional millet and sugar solution at a weight ratio of 1:0.1 to 0.3 adds the unique taste and flavor of traditional millet to improve the taste and flavor of the final product, red ginseng Hangwa, while at the same time adding sweetness lacking in traditional milling. to do When the above traditional grain syrup and sugar solution are mixed in a ratio of less than 1: 0.1 by weight, the sugar solution does not sufficiently supplement the sweetness of the traditional mill syrup, and a lot of the characteristic bitter taste of red ginseng remains, so consumers such as children and adolescents may refuse to consume it. , when the traditional grain syrup and sugar solution are mixed in an amount exceeding 1: 0.3 by weight, consumers such as the elderly or the elderly may refuse to consume due to the strong sweetness of the sugar solution. In addition, the traditional jocheong is prepared by a traditional method, and the description thereof will be omitted since the manufacturing method of the traditional jocheong is a method generally manufactured in the art.

The sugar solution is characterized in that any one or a mixture of two or more of glucose, fructose, maltose, sucrose, lactose, and xylitol is used. Preferably, glucose is used as the sugar solution. As mentioned above, a mixture of traditional millet and sugar solution is called milling syrup.

It is characterized in that the coarse green syrup is added to ginseng that has been selected, washed and pre-treated in a ratio of 1: 4 to 6 by weight. Here, the addition of coarse ginseng syrup to the ginseng in a ratio of 1: 4 to 6 by weight means that the active ingredients of ginseng are smoothly extracted in the process of boiling ginseng and coarse fermented syrup, and are changed to red ginseng by steaming to improve the taste and flavor of red ginseng oriental fruit. to do it If coarse-grained syrup is added to ginseng in an amount of less than 1:4 by weight, the taste of red ginseng Hangwa may be deteriorated. Because of its strong sweetness, the inherent taste of red ginseng may be deteriorated. Preferably, the red ginseng rice extract can be prepared by boiling it so that it becomes 78 Brix or more.

At this time, it is characterized in that it is boiled for 3 to 12 hours at 90 to 100 ℃ after adding the corn syrup. Boiling the ginseng for 3 to 12 hours at 90 to 100° C. after adding the ginseng syrup to the ginseng softens the internal tissue of ginseng to produce red ginseng, and at the same time, the active ingredients unique to red ginseng are smoothly added to the fermented water. in order to be extracted.

In particular, it can be seen that as can be seen from Table 2 below, ginsenoside Rg3, a saponin component that is not contained in white ginseng or fresh ginseng, is contained in a large amount according to the boiling after adding coarse green syrup to ginseng as described above. It can be seen that, as in the production of red ginseng by steaming fresh ginseng, ginseng is steamed and changed to red ginseng during the process of boiling by adding coarse-grained syrup to the pre-treated ginseng. At this time, when simmering for less than 3 hours at less than 90°C after adding the crude syrup, ginseng may not change to red ginseng. On the other hand, if the sol is more than 12 hours at more than 100 ℃, even if the change from ginseng to red ginseng, the amount of AF and AFG produced may be drastically reduced as well as there is a fear that carcinogens such as benzopyrene may be generated. As described above, the process of boiling after adding coarse green syrup to ginseng is in accordance with the present invention as a large amount of AF (Arginyl-fructose) and AFG (Arginyl-fructosyl-glucose) components, which are produced in the process of manufacturing red ginseng with fresh ginseng, are produced. It is possible to prepare a crude red ginseng rice by The manufacturing method of the present invention is different from the conventional method for manufacturing Korean sweets, which generally uses sugar, white starch syrup, or ion starch syrup to adhere fried rice, by attaching fried rice to the other side fried using red ginseng rice coarse water, thereby making the above-mentioned red ginseng in Korean sweets. It can prevent various diseases, such as saponin, the representative active ingredient of effect can be obtained.

<Sixth stage> Red ginseng Korean sweets manufacturing stage

The red ginseng rice extract prepared in the fifth step is evenly spread on the fried counter side prepared in the fourth step, and then the fried rice is evenly coated in the whole to prepare a red ginseng hangwa. At this time, in order to control the bitter taste of red ginseng hangwa, mix red ginseng rice crude oil and traditional rice syrup in a ratio of 100 to 60% : 0 to 40% by weight and boil until the sugar content is 78 Brix or more.

Hereinafter, the manufacturing method of the red ginseng oriental cake of the present invention will be described in more detail.

According to the red ginseng orchard manufacturing method of the present invention, it is possible to minimize the generation of harmful components and odors due to rancidity of oil during oriental manufacturing by using the red ginseng rice extract. In addition, unlike manufacturing traditional Korean sweets using sugar, white starch syrup, or ionic starch syrup in the industry, red ginseng rice crude red ginseng has a unique bitter taste by preparing and using red ginseng rice crude extract made by boiling ginseng in a milling syrup mixed with traditional milling syrup and sugar solution. And by controlling the strong sweetness of the sugar solution, it has the effect of improving the taste and health so that consumers can consume it without objection. It was possible to manufacture red ginseng Korean sweets with improved functionality and flavor by adding more active ingredients and unique taste and flavor of red ginseng than the existing red ginseng oriental manufacturing method of adding white ginseng powder, red ginseng extract or concentrate to the white starch syrup used.

1 shows a process diagram of a method for manufacturing red ginseng oriental cakes of the present invention.
2 is a graph showing the results of a comparative experiment on the oxidation stability of red ginseng oriental fruits prepared by the manufacturing method of the present invention and conventional Korean traditional fruits (control: general Korean traditional food, Ginseng: red ginseng traditional Korean food prepared by the preparation method of the present invention).
3 shows the nNOS and eNOS expression results through the animal model according to Experimental Example 5 (BEG: black ginseng extract).
4 shows the analysis result of nitric oxide production through the animal model according to Experimental Example 5.
Figure 5 shows the cGMP level analysis results through the animal model according to Experimental Example 5.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Manufacture of red ginseng orchard according to the present invention

(1) Glutinous Rice Powder Manufacturing

The glutinous rice was prepared by selecting a glutinous rice variety called 'Aranghyangchal', which is suitable for gangjeong, and removing foreign substances.

After the glutinous rice was soaked in water and fermented at a temperature of 25 ° C. for 3 days to prepare a fermented glutinous rice, it was dehydrated and ground to 80 mesh using a rollermill three times to prepare glutinous rice powder.

(2) Formation of dough

Water was added to the glutinous rice powder so that the final moisture content was about 20%, and then kneaded to form a dough.

(3) Counterpart molding

Put the formed dough into a rice cake cooker and heat it sufficiently for 30 minutes using steam, then put the steamed dough into the kneader and knead at 75rpm, then apply cornstarch evenly to prevent the dough from sticking to the forming plate or roller Then, the dough was thinly stretched and cut to a size of about 1×4×0.5 cm to prepare a counter.

(4) making fried countertops

The molded counter was first naturally dried for 10 hours, and then dried for 12 hours in a dryer (40 ℃) to maintain the final moisture content at 14% or less. Then, in order to improve the expansion of the opposite side and help the glutinous rice dough ripen by making the moisture content of the surface and inside of the opposite side uniform, put the opposite side in a plastic bag and seal it. . After that, the aged banchan was fried. The temperature of the first stage was 160 ℃ and the temperature of the second stage was 180 ℃ to prepare fried banchan.

(5) Preparation of red ginseng rice extract

Red ginseng rice crude extract was prepared by mixing ginseng with grain syrup and sugar solution and then boiling it. Crude syrup and sugar solution (glucose) were mixed at a weight ratio of 1:0.2 to prepare a crude syrup. The crude syrup was added to the selected, washed and pre-treated ginseng in a ratio of 1:5 by weight, and then boiled at 90° C. for 6 hours to prepare a red ginseng rice crude liquid.

(6) Manufacture of red ginseng Korean sweets

Drain the oil from the fried counter side. At this time, red ginseng Hangwa was prepared by immersing 100% of red ginseng rice in the fried rice and then rounding it so that the fried rice was evenly coated.

Example 2: Manufacture of red ginseng orchard according to the present invention

Prepared in the same manner as in Example 1, except that when preparing red ginseng rice crude, ginseng and crude syrup were added at a ratio of 1: 4 by weight, and then boiled at 90° C. for 12 hours to prepare red ginseng rice crude, red ginseng rice crude and traditional After boiling by mixing rice coarse powder in a ratio of 80: 20 to weight, red ginseng oriental cakes were prepared.

Experimental Example 1: Comparative analysis of saponins of Korean red ginseng according to the present invention

The results of analyzing the saponin of the red ginseng hangwa of Example 1 prepared as described above, the red ginseng Hangwa prepared by the conventional method (Comparative Example 1), and the ginseng Hangwa prepared by the conventional method (Comparative Example 2) were analyzed as follows. Table 1 shows.

Table 1

Experimental Example 2: Comparative analysis of ginsenosides of red ginseng oriental fruits according to the present invention

The analysis of 12 types of ginsenosides of the red ginseng Hangwa of Example 1 prepared as described above, the red ginseng Hangwa prepared by the conventional method (Comparative Example 1), and the ginseng Hangwa prepared by the conventional method (Comparative Example 2) The results are shown in Table 2 below.

The amount of ginsenoside for each type of traditional Korean confectionery was very small, so it was difficult to compare, but the ginsenoside Rg3 of Example 1 was 15.826 mg/g, compared to the existing examples of Comparative Example 1 (7.563 mg/g) and Comparative Example 2 (1.088 mg/g). It can be seen that it contains more than 2 times to up to 15 times more than the products. This can be found in the fact that red ginseng rice extract contains a large amount of ginsenoside Rg3. Ginsenoside Rg3, which is known to inhibit cancer cell metastasis, inhibit platelet aggregation, and inhibit anticancer drug resistance, is a saponin component mainly contained in red ginseng, but hardly contained in fresh ginseng or white ginseng. Manufacturing method according to the present invention Among them, it can be seen that the ginseng component is changed to red ginseng in the process of boiling ginseng with crude syrup in the manufacturing stage of red ginseng rice extract, which contains a large amount of red ginseng. Red ginseng Hangwa using red ginseng rice extract can be viewed as a functional red ginseng Hangwa with enhanced ginsenoside Rg3.

Table 2

Experimental Example 3: Nutritional component analysis of red ginseng oriental fruit according to the present invention

The results of analyzing the nutritional components of the red ginseng oriental fruit of Example 1 prepared as described above are shown in Table 3 below.

Table 3

As described above, the red ginseng hangwa according to the present invention is made by adding red ginseng rice extract to replace the existing sugar or starch syrup, so that it contains effective saponin components of red ginseng that cannot be contained in general Korean sweets. can

Experimental Example 4: Comparative experiment on oxidation stability of red ginseng oriental fruit according to the present invention

The oxidative stability of traditional Korean traditional Korean sweets containing no ginseng components at all was used as a control, and oxidative stability of red ginseng Korean sweets prepared by the method of the present invention was compared as follows.

(1) Experimental materials

The glutinous rice used in the experiment was fresh variety produced in Geumsan, Chungcheongnam-do, ginseng was fresh ginseng grown in Geumsan, Chungcheongnam-do, the oil for frying was soybean oil (D flow rate), 25% alcohol (S-casting), and starch syrup was malt ion syrup ( D flow) was used.

(2) Manufacturing process

General Hangwa Gangjeong used in this experiment was immersed for 10 days by adding 25% alcohol and water to glutinous rice, and then repeatedly pulverized with 80 mesh using a grinder 3 times, and then heated at 85° C. for 15 minutes. At this time, the moisture was controlled only with soybean water and the moisture content was made to be around 48%. The steamed dough was cut into pieces of about 1×4×0.5 cm in size at 75 rpm. The first drying was performed in the sun for 10 to 12 hours, and the second drying was carried out in a drying room at 40 to 45° C. for 12 hours. It was fried in soybean oil at a frying temperature of 150℃ for the first stage and 180℃ for the second stage. Red ginseng traditional Korean confectionery according to the present invention was prepared as in Example 1.

(3) Oxidation stability test method

1) Measurement of Active Oxygen Method (AOM) using Rancimat

AOM was measured for the degree of oxidation of the extracted oils and fats using Rancimat 743 (Methrohm, Switzerland). After taking 3 g of oil extracted from the reaction vessel, it was measured while injecting air at 116±0.1° C. at a rate of 20 l/h, and the antioxidant power was shown as the induction period automatically calculated according to the change in electrical conductivity.

2) Acid value measurement

To 1 g of the extracted oil, 100 ml of a mixture of ethyl ether-ethanol (2:1) was added, and titrated with an alcoholic 0.1N-KOH solution using 1% phenolphthalein as an indicator.

3) Peroxide value measurement

To 1 g of extracted oil, add 25 ml of a mixed solution of acetic acid: chloroform (3:2) to dissolve, add 0.5 ml of saturated KI solution, shake and leave for 10 minutes, then add 100 ml of distilled water and shake thoroughly. Titrated with NNa ₂ S ₂ O ₃ solution.

4) Thiobarbituric acid measurement

Accurately take 3.0 g of extracted oil into an Erlenmeyer flask, add 10 ml of benzene to dissolve the oil and fat, add 10 ml of TBA reagent, shake for 4 minutes, leave it to stand, transfer to a separatory funnel, set aside to separate into two layers, and then submerge in boiling water for 30 minutes. heated. After cooling, it was measured at 530 nm with a spectrophotometer and multiplied by 100 to display the TBA value.

(4) Oxidation stability measurement result

1) Measurement of Active Oxygen Method (AOM) using Rancimat

As shown in FIG. 2 , it was found that the induction period of red ginseng oriental food by the manufacturing method of the present invention was increased compared to general Korean food. It was found that the red ginseng component contained in the red ginseng rice extract acted as an antioxidant in traditional Korean sweets. In particular, in the case of oriental food, when red ginseng ingredients are added to traditional foods, the active ingredients of red ginseng can be ingested.

2) Acid value measurement

The standard value of the acid value for oil values determined in the food hygiene standards and the traditional food standards is 2.0 mg/g, and as shown in FIG. It was found to be stable until the end of the day. In addition, the acid value of red ginseng oriental fruit according to the present invention was much lower than that of general Korean food, indicating that it has an antioxidant effect.

3) Peroxide value measurement

As shown in FIG. 2 , the peroxide value of red ginseng oriental fruits and common Korean sweets according to the present invention reached 40 meq/kg at 30 days of storage, but as the storage period increased, the peroxide value of ordinary Korean sweets increased rapidly. On the other hand, it can be seen that the storage period of the red ginseng orchid according to the present invention is further increased, and thus, the red ginseng oriental food according to the present invention has an effect of extending the storage period due to the antioxidant effect of the red ginseng.

4) Thiobarbituric acid measurement

The TBA value is a value indicating the amount of malon aldehyde produced when the peroxide in the oil is subjected to high-temperature treatment, and as shown in FIG. This was determined to be due to the antioxidant effect of the active ingredient of red ginseng contained in the red ginseng oriental food according to the present invention.

Experimental Example 5: Test for improving sexual function of AF (Arginyl-fructose) and AFG (Arginyl-fructosyl-glucose) components, which are index components of red ginseng

When fresh ginseng is steamed and dried, the sugar and amino acids in it combine to cause a Maillard reaction, a non-enzymatic browning reaction, which is a reaction between arginine and maltose, which account for 60-70% of the free amino acids that account for 2% of ginseng. Through this reaction, amadori compound is generated, and the amadori compound thus generated includes AF and AFG. AFG, an arginine derivative combined with arginine-fructose-glucose, is a substance produced as a result of the browning reaction and is known to be an amino acid derivative completely different from ginsenoside, and physiological activities such as antioxidant, antidiabetic and antiobesity effects have been reported. It has been reported that red ginseng contains about 5.37%, and the form in which glucose is reduced is AF.

In this experiment, the improvement effect of AF and AFG, the active ingredients of red ginseng, on erectile dysfunction was confirmed through animal experiments.

(1) Experimental method for the prevention of erectile dysfunction of AF and AFG through animal models

1) Breeding and diet of experimental animals

8-week-old male Sprague-Dawley (SD) rats were purchased from Orient, fed solid feed (Samyang feed) and acclimatized to the environment for 3 days, then group 6 control group (saline), Viagra (1.7 mg/kg/day), AFG (200 and 400 mg/kg/day), and BGE (black ginseng extract, 400 mg/kg/day). Divided into two doses in the morning and afternoon, oral administration was administered for 7 days, and the dietary intake was measured at a set time between 9 and 10 am every day. In the kennel, the lighting time was adjusted to 12 hours from 8 am to 8 pm by artificial lighting, and the room temperature was maintained at 20 ± 3 °C. Purified general drinking water was used for water supply, and general solid food (Samyang Feed) was supplied as feed. Feed and water were not restricted, and they were supplied at set times from 9 to 10 am every day.

2) Tissue collection

After the end of the breeding period, the experimental animals, which had been fasted for 12 hours, were anesthetized with 4% hydrochloride and the lower abdomen was laparotized to remove the penile tissue. The extracted penile tissue was washed with PBS (pH 7.2) after removing the urethra to remove blood. Tissues from which blood was removed were rapidly frozen in liquid nitrogen and stored at -70°C. The collected tissue was stored at -70°C until use.

3) Expression of nNOS and eNOS using Immuno blot

The tissue was rapidly triturated while pouring liquid nitrogen in it to contain 50 mM Tris-HCl, 1% NP-40, 0.25% sodium deoxycholate, 150

Protein with RIPA lysis buffer (pH 7.4) containing mM NaCl, 1 mM EDTA, 1 mM PMSF, 1 mM sodium orthovanadate, 1 mM NaF, 1 mg/mL aprotinin, 1 mg/mL leupeptin, and 1 mg/mL pepstatin was extracted. The extracted protein was quantified using a bio-rad protein assay kit, and 30 and 40 μg of protein was separated using SDS-PAGE on 8% acrylamide gel for 2 hours, transferred to a nitrocelluloase membrane, and blocked using 2% BSA. did After reacting with the protein primary antibody (nNOS-1:1000, eNOS-1:500) at 4°C for 12 hours, it was washed with TBST (pH 8.0) at 15-minute intervals for 1 hour and 30 minutes. After that, the secondary antibody (rabbit 1:30000, mouse 1:15000) was reacted at room temperature for 1 hour, washed with TBST (pH 8.0) at 15-minute intervals for 1 hour and 30 minutes, and then photosensitized with chemiluminescent HRP substrate (ECL). was measured with an image analyzer (Ras-4000 mini; Fujifilm, Japan), and the density of the expressed protein was analyzed using a multi-gauge 3.1 (Fujifilm, Japan) program.

4) production of nitric oxide

Tissues were rapidly crushed while pouring liquid nitrogen, and dissolved in 500 µL of 20 mM Tris-HCl buffer (pH 7.2) and DMSO containing 5 µM FMN, 0.1 mM NADPH, 20 µM BH4, 5 mM MgCl2 and 10 mM arginine. After mixing μM of DAF-FM, reacted at 37° C. for 15 minutes, centrifuged at 10,000 g for 5 minutes, and the supernatant was used for analysis. 200 μL of the supernatant was measured using a fluorescence reader (TECAN Trading AG, Switzerland) to measure the fluorescence intensity of DAF at excitation wavelength 485 nm and emission wavelength 535 nm.

5) cGMP level

The tissue was quickly crushed while pouring liquid nitrogen, and then 20 μM of zaprinast dissolved in 20 mM Tris-HCl buffer (pH 7.2) containing 0.1 mM CaCl ₂ was treated at 37° C. for 2 hours. Then 500 μL of 20 mM with 5 μM FMN, 0.1 mM NADPH, 20 μM BH ₄ , 5 mM MgCl ₂ , 5 mM GTP, 1 mM 3-isobutyl-1-methylxanthine, 0.75 mM DL-dithiothreitol and 10 mM arginine Tris-HCl buffer (pH 7.2) was reacted at 37°C for 15 minutes, centrifuged at 10,000 g for 5 minutes, and the supernatant was used for analysis. A standard curve was prepared using cGMP of 0.8-50 pM, and the cGMP concentration was measured using the cGMP ELISA kit of assay designs.

(2) Erectile dysfunction prevention effect analysis result

1) nNOS and eNOS expression analysis results

The results of measuring the expression of nNOS and eNOS by isolating the spongy tissue of the experimental animal are shown in FIG. 4 . It was found that AFG increased the expression of nNOS and eNOS in a concentration-dependent manner at 200 and 400 μg/kg administration. In the case of nNOS, the expression increased in the order of AFG (400 μg/kg) > BGE (black ginseng extract) > Viagra > AFG (200 μg/kg), and for eNOS, AFG (400 μg/kg) > AFG (200 μg/kg) > BGE (black ginseng extract) > Viagra expression increased in the order. These results suggest that AFG may increase the expression of eNOS and nNOS, thereby increasing the production of NO. In addition, it can be seen that Viagra, which is well-known for the treatment of erectile dysfunction, does not increase NOS much, which is presumed not to significantly affect NOS as Viagra is known to selectively inhibit and block PGE-5. AFG is considered to be a good health functional food material that can prevent erectile dysfunction through the expression of eNOS and nNOS.

2) Nitric oxide production analysis result

The results of analyzing NO production in the cavernous tissues of experimental animals are shown in FIG. 4 . AFG increased NO production in a concentration-dependent manner at 200 and 400 μg/kg doses. Expression of eNOS showed similar results to NO production. From this result, it can be seen that eNOS expressed in endothelial cells by AFG positively contributed to NO production.

3) cGMP level analysis

As shown in FIG. 5 , it was found that the group administered with Viagra increased the cGMP concentration by about 18 times or more compared to the control group due to inhibition of PDE-5. AFG increased cGMP concentration-dependently at 200 and 400 μm, and it was found that 400 μm AFG increased the cGMP concentration by 6 times compared to the control group. Here, the reason that the cGMP production amount of AFG and Viagra is more than doubled is that Viagra artificially blocks the PDE-5 production step so that the generated cGMP stays in the corpus cavernosum for a long time to maintain an erection, whereas AFG maintains an erection between eNOS and nNOS After increasing NO production by interpreted In the end, eNOS and nNOS, whose expression is increased by AFG, cause increased NO production, and the increased NO enters corpus cavernosum smooth muscle cells and activates sGC, presumably increasing the level of cGMP.

It is a natural material that can reduce and supplement the side effects of Viagra, such as causing a sharp drop in blood pressure when taken together with other medicines such as heart disease drugs. The browning substance of red ginseng may be an alternative.

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, these specific descriptions are only preferred embodiments, and it is clear that the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (5)

Ginseng is selected, washed and pre-treated, and glutinous rice is immersed in water and fermented to produce a fermented glutinous rice product, then dehydrated and then pulverized to prepare glutinous rice powder (first step);
forming a dough by adding soybean water to the glutinous rice powder by 1 to 3% based on the weight of the glutinous rice powder, and kneading by adding water so that the final moisture content becomes 15 to 25% (second step);
After steaming the dough to prepare a steamed product, putting it in a kneader and kneading it, and then forming a counter side to prepare a counter unit (third step);
After drying the counter, aging and frying in oil to prepare fried counters (4th step);
After adding coarse cheong syrup prepared by mixing traditional grain syrup and sugar solution in a ratio of 1: 0.1 to 0.3 to the pre-treated ginseng at a ratio of 4 to 6: 1 by weight, boil it at 90 to 100° C. for 3 to 12 hours to obtain more than 78 Brix Preparing a red ginseng rice crude product as much as possible (step 5); and
Mix the prepared red ginseng rice coarse powder and traditional rice coarse powder in a ratio of 100 to 60%: 0 to 40% by weight, boil until the sugar content is 78 Brix or more, and then spread evenly on the fried counter side, and then spread over the entire counter. A method for manufacturing red ginseng Korean sweets with improved functionality and flavor using red ginseng rice extract, characterized in that it comprises the steps of preparing red ginseng Korean sweets by soaking fried rice. The method of claim 1,
When preparing glutinous rice powder in the first step, after immersing glutinous rice in water, fermenting it for 3 to 7 days at 22 to 27 ° C. A method of manufacturing red ginseng Korean sweets with improved functionality and flavor using red ginseng rice extract. The method of claim 1,
In the fourth step of preparing the fried rice ball, the side dish is first naturally dried for 10 to 12 hours, and then dried secondarily at 40 to 45 ° C. for 12 to 16 hours so that the final moisture content is maintained at 14%, and then from 12 to A method for manufacturing red ginseng oriental cakes with improved functionality and flavor using red ginseng rice crude extract, characterized in that after aging at 18° C. for 10 to 15 days, frying and frying are prepared. The method of claim 1,
In the fifth step, the sugar solution is a red ginseng orchard manufacturing method with improved functionality and flavor using a red ginseng rice crude extract, characterized in that any one or two or more of glucose, fructose, maltose, sucrose, lactose, and xylitol are mixed and used. A red ginseng oriental fruit prepared by the method of any one of claims 1 to 3 or 4.

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