KR20220142789A - Method For Reducing Bitterness Or Astringency From Ginseng Extract - Google Patents

Abstract

The present invention provides a method for reducing the bitter or astringent taste of a ginseng extract, which includes a method of injecting air into a liquid ginseng extract and removing bubbles generated by the injected air. According to the present invention, since active ingredients contained in the ginseng are maintained at a certain level, it is possible to prepare the ginseng extract in which the bitterness or astringency peculiar to ginseng is selectively reduced without significantly affecting the flavor or color of the ginseng. The present invention can provide a health functional food composition with improved bitterness or astringent taste and improved palatability by using the same method.

Description

Method For Reducing Bitterness Or Astringency From Ginseng Extract

The present invention relates to a method for reducing bitter or astringent taste from ginseng extract.

Ginseng ( Panax ginseng ) is a perennial herbaceous herbaceous plant belonging to the genus Panax of the Araliaceae family, and has been used as an important medicinal agent in oriental medicine for a long time. Ginseng is generally divided into white ginseng and red ginseng according to the processing method. White ginseng refers to unprocessed ginseng mined in the field, that is, fresh ginseng as it is, and red ginseng is steamed and dried and processed, and saponin modification and Numerous chemical changes, such as amino acid changes, are involved. Red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 that do not exist in ginseng due to the heat applied during the manufacturing process. , it is excellent in protecting brain nerve cells and improving learning ability, antithrombotic action, and antioxidant action.

Despite these pharmacological effects, red ginseng was not well-received by children and young people due to its unique bitter or astringent taste, and thus the subjects of intake were limited. Therefore, attempts to reduce or mask the characteristic bitter or astringent taste while maintaining the active ingredient of red ginseng are continuously being made. Patent Document 1 discloses a red ginseng stick gel composition that reduces the bitter taste of red ginseng by adding a gum such as xanthan gum or locust bean gum to the red ginseng concentrate and increases the convenience and preference for consumption, but this is a bitter or astringent taste from red ginseng itself. There is a limit in that there is no effect of expanding the sensory breadth of red ginseng or red ginseng extract itself in that it does not reduce the taste, but simply masks the taste.

The present inventors have found that by using the bubble-forming method of injecting air into the red ginseng extract, the active ingredients contained in red ginseng are maintained at a certain level, and the characteristic bitter or astringent taste of red ginseng is selectively selected without significantly affecting the characteristic flavor or color of red ginseng. It was confirmed that the reduction was completed, and the present invention was completed.

Republic of Korea Patent Publication No. 1436784 (August 21, 2014)

It is an object of the present invention to provide a method for producing a ginseng extract with an expanded sensory range by reducing the characteristic bitter taste of ginseng while minimizing the loss of active ingredients contained in the ginseng extract.

One aspect of the present invention provides a method for reducing the bitter or astringent taste of a ginseng extract comprising injecting air into the liquid ginseng extract, and removing the foam generated by the injected air.

Another aspect of the present invention provides a ginseng extract with reduced bitterness or astringency produced by the above method.

Another aspect of the present invention provides a health functional food composition comprising a ginseng extract having a reduced bitter or astringent taste.

According to the present invention, since the loss of active ingredients contained in ginseng is minimized, it is possible to prepare a ginseng extract in which the characteristic bitter or astringent taste of ginseng is selectively reduced without significantly affecting the flavor or color.

In addition, it is possible to provide a health functional food composition with improved bitter or astringent taste and improved palatability by utilizing the ginseng extract prepared according to the method of the present invention.

1 is a result of examining the sensory characteristics such as taste, aroma, color, etc. for the red ginseng extract of Preparation Example 2.

Hereinafter, the present invention will be described in more detail to help the understanding of the present invention. At this time, the terms or words used in the present specification and claims are not to be construed as being limited to conventional or dictionary meanings, and the inventor appropriately defines the concept of the term in order to explain his invention in the best way. It should be interpreted as meaning and concept consistent with the technical idea of the present invention based on the principle that it can be done.

In the present invention, the bitter taste may be used to include not only the bitterness of ginseng or red ginseng, but also the bad taste that remains in the mouth after eating or drinking ginseng or red ginseng, that is, aftertaste.

In the present invention, astringency refers to the astringent taste unique to ginseng or red ginseng, which is an astringent taste and is a sensation caused by paralysis of the gustatory nerve by temporarily coagulating the mucosal protein of the tongue.

The present invention provides a method for reducing the bitter or astringent taste in ginseng extract to provide a ginseng extract with an expanded sensory range by reducing the characteristic bitter taste of ginseng while minimizing the loss of active ingredients contained in the ginseng extract do.

The method of reducing the bitter or astringent taste in the ginseng extract of the present invention includes injecting air into the ginseng extract and removing bubbles generated by the injected air.

In the present invention, ginseng can be used without limitation, such as cultivated or commercially available ones. The ginseng includes variously processed ones, for example, fresh ginseng, fine ginseng, black ginseng, wild ginseng, camphor ginseng, wild ginseng, hojeong ginseng, enzyme-treated fine ginseng, fermented ginseng, at least any selected from the group consisting of red ginseng and fermented red ginseng. It may be one, but is not limited thereto. Fresh ginseng refers to undried ginseng, and fine ginseng refers to the leg and semi-separated parts of the head and body. Here, semi refers to fine roots excluding main ginseng. Red ginseng is made by steaming fresh ginseng with steam or other methods and then drying it. Black ginseng refers to ginseng changed to black by steaming and drying red ginseng several times. Wild ginseng refers to native ginseng, and Jangnoe ginseng refers to planted and grown wild ginseng. Wild ginseng is ginseng cultivated by artificially sowing and transplanting seeds or seedlings under mountainous forests.

In the present invention, the extract refers to a material extracted by any method from a raw material, and is used in the meaning of including, without limitation, the extract thus extracted, the concentrate obtainable therefrom, the dry matter and the powder of the concentrate.

When the extract is obtained by extracting from the raw material, as the extraction method, all conventional known extraction methods such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction may be used, and preferably prepared by using a solvent extraction method or reflux extraction method can do. The extraction process may be repeated several times, and thereafter, steps such as concentration, spray drying, and freeze drying may be additionally performed. Specifically, the obtained extract is concentrated under reduced pressure to obtain a concentrate, and the concentrate is dried with hot air or freeze-dried and then a high concentration extract powder can be prepared using a grinder. The extract also includes a fraction obtained by further fractionating the extract.

The extract may use at least one selected from the group consisting of water, an organic solvent, a supercritical fluid, and a mixture thereof as an extraction solvent. The organic solvent is an alcohol, preferably a C1-C4 lower alcohol, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, benzene and It may be any one selected from the group consisting of these mixed solvents, preferably ethanol. For example, when a mixture of water and an organic solvent is used as the extraction solvent, the mixture of water and the organic solvent may be preferably a mixture of water and a C1-C4 lower alcohol, and more preferably a mixture of water and ethanol. It may be a mixture.

Extraction may be carried out at 20 °C to 100 °C, preferably at 25 °C to 95 °C, more preferably at 25 °C to 35 °C or 60 °C to 90 °C, but limited thereto doesn't happen The extraction may be carried out for 4 hours to 24 hours, preferably for 4 hours to 16 hours, and more preferably for 4 hours to 12 hours, but is not limited thereto.

The extraction may be performed 2 to 14 times, preferably 4 to 12 times, and more preferably 6 to 10 times, but is not limited thereto, and the extract obtained in each extraction It may be a single extract or a mixed extract of extracts obtained in each extraction.

In addition, the ginseng extract of the present invention may be a fraction obtained by additionally performing a conventional fractionation process to obtain a specific active ingredient. For example, fractions obtained by passing the extract obtained according to the above extraction through an ultrafiltration membrane having a constant molecular weight cut-off value, various chromatography (prepared for separation according to size, charge, hydrophobicity or affinity) The active fractions obtained through various purification methods additionally carried out such as separation are also included in the extract of the present invention. A desired specific active fraction can be prepared by separating the extract in which several components are mixed according to the properties of the active component through concentration gradient column chromatography or the like.

The chromatography may be, for example, at least one selected from the group consisting of column chromatography, high performance liquid chromatography (HPLC), ion exchange chromatography, affinity chromatography, and size exclusion chromatography.

The ginseng extract may contain a solid content of 0.1 to 50%, or 2 to 30%, or 3 to 20%, or 4 to 10%. When the above numerical range is satisfied, the efficiency of the bubble generation and removal process is increased, and the effect of removing the bitter or astringent taste of the final ginseng extract may be excellent.

In the present invention, air is injected into the ginseng extract obtained as described above.

The air injection is a conventional method, for example, a method of supplying air supplied from an air pump through a hose using an air pump, for example, a bubble generator, an oxygen generator, an air diffuser, etc. It can be carried out by injecting air into the ginseng extract.

At this time, the air injection may be carried out at 15 ~ 30 ℃, preferably at 18 ~ 27 ℃, more preferably at 20 ~ 25 ℃. In addition, the air injection may be performed at 0.5 to 1.5 atm, preferably 0.7 to 1.3 atm, more preferably 0.8 to 1.2 atm.

The air is injected at a rate of 50-360 g/L/h, or 70-330 g/L/h, or 110-300 g/L/h, or 175-235 g/L/h per unit volume (L) of ginseng extract may be, but is not limited thereto. In addition, the air injection may be performed for approximately 1 to 60 minutes, or 10 to 50 minutes, or 20 to 40 minutes.

By injecting the air, bubbles are generated in the liquid ginseng extract, and the method of the present invention includes removing the bubbles generated as described above.

The foam may be generated in a ratio of 10-40% (w/w) or 15-35% (w/w) or 20-30% (w/w) relative to the total weight of the ginseng extract, but is not limited thereto. It is preferable to remove 80% or more of the generated foam, or 90% or more, or 99% or more. However, even if a portion remains without removing 100%, there may be an effect of reducing bitter taste and astringency.

In addition, the removed foam is left at room temperature (1 to 35°C) for 6 to 16 hours, preferably 8 to 14 hours, more preferably 10 to 12 hours. It can be used for products that are not.

The process of removing the foam generated as described above can be performed by a conventional method, such as a method of artificially removing from the upper part of the tank, and a method of draining the ginseng extract from the lower part of the tank to the bottom of the foam layer.

The present invention may further include concentrating the ginseng extract from which the foam has been removed, drying the concentrate and/or pulverizing the dried product.

Since ginsenoside, the main physiologically active ingredient of ginseng, has amphiphilic properties, a lot of foam is generated during the ginseng extract manufacturing process. The reason why the bitter or astringent taste is reduced when the ginseng extract is artificially created and then removed through air supply is that some of the ginsenoside contained in ginseng is removed or converted to other ginsenosides. It is believed that this is because the combination of ginsenosides in the extract changes, and these changes affect tastes such as bitterness and astringency.

About 34 types of ginsenosides contained in red ginseng are known, and in the case of three types of ginsenosides (Rg1, Rb1, Rg3), which are known as indicators of health functional food, they are considered relatively stable substances compared to other ginsenosides. In the present invention, when the red ginseng extract is artificially foamed and removed, the ginsenoside Rg3s and Rg3r were further reduced compared to other ginsenosides, but looking at the sum of the three ginsenosides (Rg1, Rb1, Rg3) It was confirmed that the ginsenoside was reduced to a similar level to 11 species (Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r).

Another aspect of the present invention provides a ginseng extract with reduced bitterness or astringency produced by the above method. The ginseng extract prepared according to the present invention selectively reduces bitter or astringent taste while minimizing loss of active ingredients. When the ginseng used in the present invention is red ginseng, ginseno The reduction rate of the side content can be controlled to a certain level.

Specifically, in the red ginseng extract prepared according to the present invention, the sum of three types of ginsenosides (Rg1, Rb1 and Rg3) is 0.2 mg/ml or more, or 0.5 mg/ml or more, or 0.8 mg/ml or more, or 1.0 mg It may be /ml or more, or 1.5mg/ml or more, which may be reduced by 20%, preferably 15%, more preferably 10%, more preferably 5% compared to the red ginseng extract before air injection. have.

In addition, the red ginseng extract prepared according to the present invention has a sum of 11 ginsenosides (Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rb2, Rd, Rg3s and Rg3r) of 0.5 mg/ml or more, or 1.0 It may be more than mg/ml, or more than 1.5 mg/ml, or more than 2.5 mg/ml, which is 20%, preferably 15%, more preferably 10%, more preferably compared to the red ginseng extract before air injection. may be reduced by about 5%.

In addition, the ginseng extract prepared according to the present invention may have a sugar content of 0.1 to 35 brix, or 2 to 20 brix, or 3 to 7 brix.

In addition, the present invention may provide a health functional food composition comprising a ginseng extract having a reduced bitter or astringent taste.

The ginseng extract of the present invention is 0.005 to 20.0% by weight, or 0.01 to 10.0% by weight, or 0.01 to 5% by weight, or 0.01 to 3% by weight, or 0.1 to 2% by weight, based on the total weight of the health functional food composition, Or it may be contained in an amount of 0.5 to 1.5% by weight, but is not limited thereto. When the content of the ginseng extract is less than 0.005% by weight, the health function improvement effect due to the active ingredient in ginseng is lowered, and when it exceeds 20% by weight, the synergistic effect of health function improvement due to the increase in the content decreases, which may be uneconomical .

In addition to the ginseng extract of the present invention, the health functional food composition of the present invention preferably contains other ingredients that can give a synergistic effect to the effect of the ginseng extract within a range that does not impair the effect of the present invention. may contain. For example, it may contain conventional adjuvants such as stabilizers, solubilizers, vitamins, pigments and fragrances, or carriers.

In addition, it may include components commonly added during the manufacture of the health functional food composition, for example, includes protein, carbohydrate, fat, nutrients, seasonings and flavoring agents. Examples of the carbohydrate include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides, for example, conventional sugars such as dextrin, cyclodextrin, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, a natural flavoring agent taumatin, a stevia extract, and a synthetic flavoring agent may be used. For example, when the health functional food composition of the present invention is prepared as a drink, citric acid, high fructose, sugar, glucose, acetic acid, malic acid, fruit juice, natural extract, etc. may be additionally included in addition to the ginseng extract of the present invention.

The health functional food to which the ginseng extract of the present invention can be added is not particularly limited, but for example, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream There are products, various soups, beverages, teas, drinks, alcoholic beverages, and vitamin complexes, and includes all foods in the ordinary sense.

The health functional food may be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, and the like.

For example, a health functional food in tablet form is granulated by a conventional method by mixing the health functional food composition with an excipient, a binder, a disintegrant and other additives, followed by compression molding with a lubricant, etc., or The mixture can be compression molded directly. In addition, the health functional food in the form of tablets may contain a corrosive agent or the like, if necessary.

Among health functional foods in capsule form, hard capsules can be prepared by filling a mixture of the health functional food composition with additives such as excipients in common hard capsules, and soft capsules include the health functional food composition with additives such as excipients. It can be prepared by filling a mixture mixed with a capsule base such as gelatin. The soft capsules may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary.

A health functional food in the form of a ring can be prepared by molding a mixture of the health functional food composition with an excipient, a binder, a disintegrant, etc. by a known method, and if necessary, it can be coated with sucrose or other skinning agent. , or may be coated with a material such as starch or talc.

The health functional food in the form of granules can be prepared in a granular form by a conventionally known method by mixing the health functional food composition with an excipient, a binder, a disintegrant, etc. can

Hereinafter, the present invention will be described in detail by way of preparation examples and examples.

However, the following Preparation Examples, Experimental Examples, and Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Examples.

Preparation Example 1. Preparation of red ginseng extract

Water was added to 6-year-old red ginseng produced by Korea Ginseng Corporation and extracted 5-12 times at 80-95℃ for 5-14 hours each. The extract was cooled to 25° C. or less, centrifuged, and concentrated under reduced pressure to prepare a red ginseng extract having a solid content of 0.1 to 50%.

Preparation Example 2. Selective removal of bitter taste and astringency from red ginseng extract

Using a bubble generator (power consumption 5W, maximum air 500L/h) to the red ginseng extract of Preparation Example 1, 175~235g/L/h of air per unit volume (L) was injected through a hose with a diameter of 3~5mm. bubbles were generated. Thereafter, by separating the foam and the red ginseng extract through discharge from the lower layer, a red ginseng extract from which the bitter and astringent taste was removed was prepared.

Experimental Example 1. Analysis of ginsenoside content

For the red ginseng extracts of Preparation Examples 1 and 2, the ginsenoside content was analyzed at a UV wavelength of 203 nm using an UPLC analysis method (Acquity UPLC system, Waters Co., Milford, MA, USA), and the results are shown in Table 1 below. is shown in Numerical values are expressed as mean values ± standard deviations after repeated experiments three or more times.

Rg1 Re Rf Rh1 Rg2s Rb1 Rc Rb2 Rd Rg3s Rg3r 3 types* total 11 kinds in total Preparation Example 1 0.077 ±0.006 0.089
±
0.008 0.083
±
0.015 0.072
±
0.016 0.095
±
0.022 0.387
±
0.099 0.137
±
0.037 0.131
±
0.034 0.050
±
0.017 0.134
±
0.061 0.058
±
0.029 0.598
±
0.158 1.312
±
0.327 Production Example 2 0.074±
0.007 0.084
±
0.008 0.078
±
0.010 0.064
±
0.005 0.086
±
0.012 0.367
±
0.091 0.129
±
0.036 0.122
±
0.033 0.049
±
0.018 0.114
±
0.055 0.051
±
0.028 0.554
±
0.139 1.220
±
0.273 Residual rate (%)** 96.0±
7.6 95.0
±
5.8 95.0
±
5.0 91.0
±
11.7 92.0
±
8.4 95.0
±
7.6 94.0
±
6.13 94.0
±
6.7 97.0
±
5.7 84.0
±
8.4 87.0
±
13.8 93
±
6.2 93
±
5.8

*3 types (Rg1, Rb1, Rg3s)

** Residual rate: ginsenoside content (%) of Preparation Example 2 compared to Preparation Example 1

From the above results, in the red ginseng extract of Preparation Example 2 from which the foam was removed according to the present invention, the total amount of 11 ginsenosides was 1.22 mg/ml, which remained at a level of 93% compared to Preparation Example 1. In addition, the total of three types (Rg1, Rb1 and Rg3), which are health functional index components of red ginseng, was 0.554 mg/ml, which remained at a level of 93% compared to Preparation Example 1. From this, according to the present invention, it can be confirmed that the loss of the ginsenoside component in the red ginseng extract is controlled within 10%.

Experimental Example 2. Sensory characteristic evaluation

For the red ginseng extract of Preparation Example 2 for 20 adult men and women, sensory evaluation was performed based on the following 9-point scale for color, red ginseng flavor, bitter taste, sour taste, astringency, and overall taste intensity, The results are shown in Table 2 and FIG. 1 below.

- Evaluation criteria: 1=very weak, 3=weak, 5=medium, 7=strong, 9=very strong.

color (brown) red ginseng flavor bitter Sour taste bitter taste Overall
taste intensity Preparation Example 1 6.7 6.1 6.9 5.9 5.1 7.1 Production Example 2 6.7 5.5 5.1 4.8 3.7 4.9 P value 0.87 0.27 0.0007 0.056 0.044 0.00003

From the above results, as a result of evaluating the bitter taste, astringency, and overall taste intensity, the red ginseng extract of Preparation Example 2 from which the foam was removed according to the present invention significantly reduced bitter taste, astringency, and overall taste intensity compared to Preparation Example 1 can be confirmed (P value <0.05).

On the other hand, in the case of color (brown color) and red ginseng flavor, there was no significant difference compared to Preparation Example 1, and it can be seen that the original color and flavor were maintained. Therefore, the red ginseng extract prepared according to the present invention is expected to be advantageous in improving the palatability of users who do not particularly like bitter or astringent taste.

Preparation Example 3. Preparation of health functional food

3-1. Manufacture of health functional beverages

Instant sterilization is performed by homogeneously mixing 5 g of red ginseng extract of the present invention with subsidiary materials such as high fructose (0.5%), oligosaccharide (2%), sugar (2%), salt (0.5%), and water (75%). Then, it was prepared by packaging it in a small packaging container such as a glass bottle or a plastic bottle.

3-2. production of vegetable juices

Vegetable juice was prepared by adding 5 g of the red ginseng extract of the present invention to 1,000 ml of tomato or carrot juice.

3-3. manufacture of fruit juice

Fruit juice was prepared by adding 1 g of the red ginseng extract of the present invention to 1,000 ml of apple or grape juice.

Claims (8)

Air is injected into the liquid ginseng extract,
A method of reducing the bitter or astringent taste of ginseng extract comprising removing the foam generated by the injected air. The method according to claim 1,
The air is injected at a rate of 50-360 g/L/h per unit volume (L) of the ginseng extract. The method according to claim 1,
The ginseng extract is a method of reducing the bitter or astringent taste of the ginseng extract, which comprises a solid content of 0.1 to 50%. 4. The method according to any one of claims 1 to 3,
The total content of ginsenosides Rg1, Rb1 and Rg3 contained in the ginseng extract after removing the foam is reduced to less than 10% compared to the ginseng extract before the air is injected, the bitter taste or astringency of the ginseng extract How to reduce taste. 4. The method according to any one of claims 1 to 3,
The total content of ginsenosides Rg1, Re, Rf, Rh1, Rg2s, Rb1, Rc, Rb2, Rd, Rg3s, and Rg3r contained in the ginseng extract after removing the foam is in the ginseng extract before the air is injected. The method of reducing the bitter or astringent taste of ginseng extract, which is reduced by less than 10% compared to that. 4. The method according to any one of claims 1 to 3,
The total content of ginsenosides Rg3s and Rg3r contained in the ginseng extract after removing the foam is reduced by 10% or more compared to the ginseng extract before the air is injected, the bitter taste or astringency of the ginseng extract is reduced Way. A ginseng extract with reduced bitterness or astringency produced by the method of any one of claims 1 to 3. A health functional food composition comprising the ginseng extract with reduced bitterness or astringency of claim 7.

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