KR20230151577A - Method for Producing Red Ginseng Concentrate with Enhanced Red Ginseng Function - Google Patents

Abstract

The present invention relates to a method of manufacturing red ginseng concentrate with enhanced red ginseng functional ingredients through a manufacturing process that minimizes changes in red ginseng functional ingredients when manufacturing red ginseng concentrate.
That is, the present invention includes the steps of soaking red ginseng as a raw material in alcohol; Steam sterilizing and drying the alcohol-soaked red ginseng; Extracting red ginseng liquid at low temperature by mixing purified water with the steam-sterilized red ginseng; Filtering the red ginseng extract to remove impurities; It is characterized by a method for producing a red ginseng concentrate with enhanced red ginseng functional ingredients, including the step of concentrating the filtered red ginseng extract under reduced pressure.

Description

Method for producing red ginseng concentrate with enhanced red ginseng functional ingredients {Method for Producing Red Ginseng Concentrate with Enhanced Red Ginseng Function}

The present invention relates to a method of manufacturing red ginseng concentrate with enhanced red ginseng functional ingredients through a manufacturing process that minimizes changes in red ginseng functional ingredients when manufacturing red ginseng concentrate.

Ginseng has been used as the most precious herbal medicine in the Far East for a long time, and saponin has been found to be the main active ingredient in the chemical composition and pharmacological efficacy of ginseng through modern scientific research. Unlike the saponins of other plants, the saponin component of ginseng has 1 to 4 sugars bound to the dammaran skeleton and is called a ginsenoside.

In particular, over 30 types of saponin components are known in Korean ginseng. Korean ginseng includes fresh ginseng, white ginseng, Taegeuk ginseng, red ginseng, and black ginseng. Among these, red ginseng contains 13 ginsenosides (more than fresh ginseng) through the process of steaming and drying fresh ginseng. More ginsenosides (Rg2, Rg3, Rg5, Rg6, Rh1, Rh2, Rh4, Rs1, Rs2, Rs3, F4, R4, Rf2) are produced, and these saponin components have various medicinal effects that have a more positive effect on our human body. It is known to represent

(Ginsenosides discovered in Korean ginseng) category Ginsenosides (saponins) Sum
(38 types) PPD total ginsenoside Ra ₁ , Ra ₂ , Ra ₃ , Rb ₁ , Rb ₂ , Rb _3, Rc, Rd, Rg ₃ /
quinquenoside R1/malonyl-ginsenoside ^** Rb _1, ^** Rb _2, ^** Rc, ^** Rd
koryoginsenoside ^** R1, R2 / ginsenoside Rh ₂ ^* , Rs ₁ ^* , Rs ₂ ^* , Rs ₃ ^*
notoginsenoside R ₄ ^* / ginsenoside Rg ₅ ^* / 20S ginsenoside Rg ₃ ^* 22 PPT total ginsenoside Re, Rf, Rg ₁ , Rg ₂ , Rg ₆ ^* , Rh ₁ / notoginsenoside R ₁
20glucoginsenoside Rf/koryoginsenoside R1
ginsenoside Rf ₂ ^* / 20R ginsenoside Rg ₂ ^* , Rh ₁ ^*
ginsenoside Rh ₄ ^* , / 20E ginsenoside F ₄ ^* 14 Olean egg system ginsenoside Ro, polyactyleneginsenoside Ro ^** 2

※ ^* Saponins unique to red ginseng (13 types), ^** Saponins unique to white ginseng (6 types)

※ American ginseng (USA): 19 types, Chinese ginseng: 29 types, Japanese ginseng: 8 types

This type of red ginseng has been mainly used since ancient times by boiling the red ginseng itself in water and taking it. However, as food manufacturing technology developed, red ginseng began to be processed and sold in various forms, and now various forms of red ginseng processed foods are loved by consumers. Red ginseng products that are currently widely used include red ginseng concentrates, liquids, powders, red ginseng teas, pickled red ginseng products, and favorite foods. In Korea, red ginseng products can be produced and sold as health functional foods if they meet certain standards, and manufacturing methods and specifications are legislated in the health functional food code established by the country.

According to the Health Functional Food Code, red ginseng is defined as fresh ginseng that has been steamed and dried using steaming or other methods. The manufacturing method of red ginseng health food stipulates that red ginseng should be powdered, red ginseng extracted with water or alcohol (including water and alcohol mixture) and filtered, or filtered and then concentrated or fermented with edible microorganisms.

The Food and Drug Administration recognizes that when it contains a certain level of ginsenoside, it has functional properties such as improving immunity, improving fatigue, improving blood flow by inhibiting platelet aggregation, improving memory, antioxidant, and helping the health of menopausal women. , companies are allowed to promote the above functionality when selling products.

(Promotable functional content based on daily intake of ginsenosides Rg1, Rb1 and Rg3) Sum of Rg1, Rb1 and Rg3
Daily intake (mg) Functional content that can be promoted 3~80 May help improve immunity and improve fatigue 2.4~80 It can help with blood flow, memory improvement, and antioxidant properties by inhibiting platelet aggregation. 25~80 Can help with the health of menopausal women

Among red ginseng health functional foods, the most popular products are red ginseng concentrate products, which are made by adding purified water to red ginseng, extracting red ginseng extract, and then concentrating it again to form a thick extract. The most representative red ginseng processed food.

Methods for producing red ginseng concentrate include a method of extracting and concentrating red ginseng with water (water concentrate) and a method of extracting and concentrating red ginseng with a mixture of water and alcohol (alcohol concentrate).

In Korea, red ginseng has been extracted with water and consumed since ancient times, and the method of producing red ginseng concentrate by extracting with water has been used since the early days of the red ginseng industry. It is mainly used in red ginseng concentrate products, which are products that are consumed directly or mixed with water. It is being used.

This is because the red ginseng concentrate produced by extraction with water has excellent sensory properties, and due to the properties of water, various types of bioactive substances (acidic polysaccharides, heat-stable proteins, amino acid derivatives, polyphenols, polypeptides, etc.) present in red ginseng are contained. By extracting, you can see more of the various effects of red ginseng. Since it is a method that has been used for a long time since ancient times, it is a manufacturing form that has been proven to be safe for the human body when ingested. Additionally, since the human body is composed of about 70% water, red ginseng ingredients are extracted with water. Since it can be said to be well absorbed into the body and highly usable by the human body, the method of producing a concentrate by extracting it with water can be said to be a manufacturing method that can produce a human-friendly and safe red ginseng concentrate.

In addition, alcohol concentrate is not highly sensory-friendly when consumed directly because many components with a strong bitter taste are extracted from the alcohol component, so it is mainly used as a raw material for red ginseng processed foods (liquid, capsules, pills, etc.).

When manufacturing red ginseng concentrate by extracting and concentrating the conventional red ginseng with water, it is manufactured by applying heat at a high temperature of 85℃ or higher to meet the microbial standard due to the microorganisms contained in the red ginseng itself. This means that the red ginseng extract is produced at a high temperature of 85℃ or higher. By manufacturing red ginseng concentrate, the manufacturing yield is maintained and microorganisms are killed, which is advantageous for product manufacturing. However, the red ginseng functional ingredients (sum of ginsenosides Rg1, Rb1 and Rg3), which are the standard specifications for red ginseng functional foods, are destroyed by heat. There was a problem with the content decreasing as it was converted to other ingredients.

KR No. 10-0415782 KR No. 10-1495312 KR No. 10-1254295 KR No. 10-1958442 KR No. 10-1262764

The present invention is a means of minimizing changes in red ginseng functional ingredients by extracting the red ginseng extract at a low temperature of 65-75°C, making it possible to produce a red ginseng concentrate with a high content of red ginseng functional ingredients, and during low-temperature extraction of the red ginseng extract. Microorganisms that may arise are provided by sterilizing red ginseng raw materials using alcohol and steam to provide a red ginseng concentrate with enhanced red ginseng functional ingredients.

The present invention includes the steps of soaking red ginseng as a raw material in alcohol; Steam sterilizing and drying the alcohol-soaked red ginseng; Extracting red ginseng liquid at low temperature by mixing purified water with the steam-sterilized red ginseng; Filtering the red ginseng extract to remove impurities; It is characterized by a method for producing a red ginseng concentrate with enhanced red ginseng functional ingredients, including the step of concentrating the filtered red ginseng extract under reduced pressure.

The first stage of alcohol immersion is characterized by selecting red ginseng as a raw material, immersing the selected red ginseng in a mixture of water and alcohol for 1 to 10 seconds, and then naturally drying it at room temperature for 12 to 24 hours.

In the second stage of steam sterilization and drying, the red ginseng that has undergone the alcohol soaking process is heated at a steam temperature of 97-99℃ for 3-6 hours, then placed in a dryer and dried at a drying temperature of 75-85℃ for 3-6 hours. It is characterized by drying for a while.

The red ginseng liquid extraction in the above three stages is characterized by adding purified water to red ginseng that has undergone a steam sterilization process and heating it at a low temperature of 65 to 75 ° C for 8 to 12 hours to extract the red ginseng liquid.

The present invention kills the microorganisms present in the raw red ginseng through the process of steam sterilization by immersion in alcohol when producing red ginseng concentrate, and then extracts the red ginseng extract at low temperature using this raw red ginseng, so that the functional ingredients of red ginseng can be extracted. By minimizing changes, it is possible to manufacture red ginseng concentrate with an improved total content of ginsenosides Rg1, Rb1, and Rg3, which improves immunity, improves fatigue, improves blood flow by inhibiting platelet aggregation, improves memory, anti-oxidation, and helps menopausal women's health. By providing products with greatly enhanced red ginseng health functional food functionality, it can greatly contribute to improving public health and revitalizing the ginseng industry.

Figure 1 is a flowchart of the manufacturing process of red ginseng concentrate with enhanced red ginseng functional ingredients according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail as follows. Also, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description will be omitted.

When manufacturing the red ginseng concentrate of the present invention, the change in red ginseng functional ingredients is minimized by extracting at a low temperature of 65 to 75°C, resulting in red ginseng with a high content of red ginseng functional ingredients (sum of ginsenosides Rg1, Rb1 and Rg3). It is characterized by sterilizing red ginseng raw materials using alcohol and steam to kill microorganisms that may occur during the manufacture of concentrates and low-temperature extraction of red ginseng extracts.

The red ginseng concentrate manufacturing process of the present invention includes the step of soaking red ginseng as a raw material in alcohol (S1); Steam sterilization and drying of the alcohol-soaked red ginseng (S2); Extracting red ginseng liquid at low temperature by mixing purified water with the steam sterilized red ginseng (S3); Filtering the red ginseng extract to remove impurities (S4); It includes a step (S5) of concentrating the filtered red ginseng extract under reduced pressure.

In the first stage of alcohol immersion (S1), red ginseng as a raw material is selected, the selected red ginseng is immersed in a mixture of water and alcohol for 1 to 10 seconds, and then naturally dried at room temperature for 12 to 24 hours. It is desirable to repeat the alcohol immersion process 1 to 3 times.

The red ginseng used as a raw material in the above preferably contains red ginseng roots: red ginseng at a ratio of 65 to 75: 25 to 35. This mixing ratio corresponds to the composition ratio of one red ginseng root and is intended to contain evenly selected ginsenoside components.

In addition, the alcohol mixture, which is a mixture of water and alcohol, is mixed at a water:alcohol ratio of 25-35%:65-75%. This means that when the water mixing ratio is less than 25%, the sterilizing power is high, but the functionality of red ginseng is reduced. It may be inhibited, and if it exceeds 35%, the sterilizing power may decrease, so the most preferred form is to have a water:alcohol ratio of 30 to 70%.

In the second stage of steam sterilization and drying (S2), the red ginseng that has undergone the alcohol soaking process is heated at a steam temperature of 97 to 99 ℃ for 3 to 6 hours and then placed in a dryer and dried for 3 hours at a drying temperature of 75 to 85 ℃. It is desirable to dry for ~6 hours to reduce the moisture content to 15% or less.

In the third step of red ginseng liquid extraction (S3), the process of extracting red ginseng liquid by adding purified water to red ginseng that has undergone a steam sterilization process and heating it at a low temperature of 65 to 75 ° C. for 8 to 12 hours is performed 3 to 5 times.

When adding purified water to red ginseng, when extracting red ginseng liquid for the first time, the raw red ginseng used for extracting red ginseng liquid is in a dried state with a low water absorption rate, so add 9 to 11 times as much purified water to extract red ginseng liquid, and when extracting red ginseng liquid for 2 to 5 times, Add 7 to 9 times purified water to red ginseng and extract.

When extracting the red ginseng solution, if the mixing ratio of purified water to red ginseng is 9 times or less per time or 7 times or less in 2 to 5 times, the extraction efficiency is greatly reduced, and if the purified water mixing ratio is 11 times or more per time or 9 times or less in 2 to 5 times. If the ratio exceeds the multiple, the extraction concentration is excessively low and it takes a lot of time to concentrate under reduced pressure in the post-process, which reduces productivity. In the most preferred form, the mixing ratio for adding purified water to red ginseng is to add 10 times the purified water to the red ginseng when extracting the red ginseng extract once, and to extract the red ginseng extract 2 to 5 times by adding 8 times the purified water to the red ginseng.

The low temperature described in the present invention is explained in a relative sense in contrast to the conventional extraction of red ginseng extract, which is mainly performed at a high temperature of 85°C or higher.

In the fourth step of impurity removal (S4), red ginseng extract is put into a filter and solids and sediments are removed through a multi-stage filtration filter.

In the 5th step of reduced pressure concentration (S5), red ginseng extract was concentrated under reduced pressure in a reduced pressure concentrator to prepare red ginseng concentrate. At this time, the reduced pressure state of the vacuum concentrator was 10 to 120 mHg, and the water bath temperature was reduced to 60 to 70°C.

The present invention, which is made up of the same process as the above, is capable of killing microorganisms present in the raw red ginseng through the first stage of alcohol immersion and the second stage of steam sterilization of the raw red ginseng. When extracting red ginseng liquid using this raw red ginseng, By making it possible to extract red ginseng extract at a low temperature of 65~75℃, it was possible to manufacture red ginseng concentrate with high content of red ginseng functional ingredients by minimizing changes in red ginseng functional ingredients.

Hereinafter, the present invention will be described in detail through examples.

(1) Alcohol immersion process

After selecting the raw red ginseng, the mixing ratio of red ginseng root and red ginseng was set to 7:3, and the red ginseng was immersed in an alcohol mixture with a water:alcohol ratio of 30:70 for 5 seconds, taken out, and naturally dried at room temperature for 14 hours. .

(2) Steam sterilization and drying process

Red ginseng soaked in alcohol was heated at a steam temperature of 98°C for 4 hours, then placed in a dryer and dried at a drying temperature of 80°C for 4 hours to reduce the moisture content to 15% or less.

(3) Red ginseng liquid extraction process

Add 10 times purified water to the steam-sterilized red ginseng and heat it for 8 hours at a low temperature of 68℃ to extract the red ginseng liquid. Then, in the 2nd to 4th steps, add 8 times of purified water and heat for 8 hours at a low temperature of 68℃ to extract the red ginseng liquid. was extracted.

(4) Impurity removal process

Red ginseng extract is put into a filter and solids and sediments are completely removed through a filtration filter of 100㎛ → 50㎛ → 25㎛ → 10㎛ → 5㎛.

(5) Reduced pressure concentration process

Red ginseng extract was prepared by concentrating the red ginseng extract in a vacuum concentrator under reduced pressure of 100 mHg and water bath temperature of 65°C.

(1) Alcohol immersion process

After selecting the raw red ginseng, the mixing ratio of red ginseng root and red ginseng is set to 7:3, and the red ginseng is soaked in an alcohol mixture with a water:alcohol ratio of 30:70 for 5 seconds, then taken out and dried naturally for 14 hours. It was performed twice.

Except for the (1) alcohol immersion process, steps (2) to (5) were the same as those in Example 1.

[Experimental Example 1]

In this experimental example, ginsenoside Rg1, The combined contents of Rb1 and Rg3 were compared and analyzed.

* HPLC analysis conditions analysis equipment : Agilent Technologies 1260 Infinity II Column used : SUPELCO Discovery HS C18 (5um, 250mm*4.6mm) Injection amount : 10uL Detector wavelength : 203 nm Column temperature : 30°C mobile phase : A : water / B : ACN flow rate : 1.0mL/min Gradient condition
(Lee Dong-sang) hour Distilled water Acetonitrile 0 80 20 5 80 20 20 77 23 25 70 30 45 60 40 55 50 50 65 50 50 70 80 20 75 80 20

Analysis results of red ginseng concentrate of Examples 1 and 2 division Sum of ginsenosides Rg1, Rb1 and Rg3 (mg/g) General bacteria (cfu/g) coliforms Example 1 10.68 1,300 voice Example 2 11.81 1,000 voice

* Red ginseng concentrate microorganism standard specifications

- General bacteria: 3000 cfu/g or less

- Coliforms: Negative

Analysis results of comparative examples division Sum of ginsenosides Rg1, Rb1 and Rg3 (mg/g) Comparative Example 1 8.4 Comparative Example 2 7.26 Comparative Example 3 6.20 Comparative Example 4 6.50 Comparative Example 5 7.10 Comparative Example 6 6.70 Comparative Example 7 7.60 Comparative Example 8 7.80 Comparative Example 9 7.36 Comparative Example 10 7.70 Comparative Example 11 7.30 Comparative Example 12 8.63 Comparative Example 13 7.26 Comparative Example 14 7.66 Comparative Example 15 7.60 Comparative Example 16 6.36 Comparative Example 17 6.43 average 7.29

* For the above comparison, a commercially available red ginseng concentrate product (extracted at a high temperature of 85°C or higher when manufacturing red ginseng extract) was used for analysis.

As shown in Table 4 and Table 5 above, the red ginseng concentrate of Example 1 has a sum of ginsenosides Rg1, Rb1 and Rg3 of 10.68 mg/g, and the red ginseng concentrate of Example 2 has ginsenosides Rg1, Rb1 and Rg3. The sum of was 11.81 mg/g, while the average of the sum of ginsenosides Rg1, Rb1 and Rg3 in the conventional red ginseng concentrates in Comparative Examples 1 to 17 was 7.29 mg/g.

In this way, the red ginseng concentrate prepared in Examples 1 and 2 of the present invention has a total content of ginsenosides Rg1, Rb1 and Rg3 that is 46 to 62% higher than the conventional red ginseng concentrates of Comparative Examples 1 to 17. The functionality of red ginseng health functional foods has been greatly enhanced.

In the above, the present invention has been described with reference to the above embodiments, but of course, various modifications are possible within the scope of the technical idea of the present invention.

S1: Step of soaking red ginseng in alcohol
S2: Steam sterilization and drying of red ginseng
S3: Step of mixing red ginseng with purified water to extract red ginseng liquid at low temperature
S4: Step of filtering red ginseng extract to remove impurities
S5: Step of concentrating the red ginseng extract under reduced pressure

Claims (4)

Step (S1) of soaking red ginseng as a raw material in alcohol;
Steam sterilization and drying of the alcohol-soaked red ginseng (S2);
Extracting red ginseng liquid at low temperature by mixing purified water with the steam sterilized red ginseng (S3);
Filtering the red ginseng extract to remove impurities (S4);
A method for producing a red ginseng concentrate with enhanced red ginseng functional ingredients, comprising a step (S5) of concentrating the filtered red ginseng extract under reduced pressure.
According to clause 1,
The first stage of alcohol immersion (S1) is characterized in that red ginseng as a raw material is selected, then the selected red ginseng is immersed in a mixture of water and alcohol for 1 to 10 seconds, and then naturally dried at room temperature for 12 to 24 hours. Method for manufacturing red ginseng concentrate with enhanced red ginseng functional ingredients.
According to clause 1,
In the second stage of steam sterilization and drying (S2), the red ginseng that has undergone the alcohol soaking process is heated at a steam temperature of 97 to 99 ℃ for 3 to 6 hours and then placed in a dryer and dried for 3 hours at a drying temperature of 75 to 85 ℃. A method of manufacturing red ginseng concentrate with enhanced red ginseng functional ingredients, characterized by drying for ~6 hours.
According to clause 1,
The three-step red ginseng liquid extraction (S3) is a red ginseng product with enhanced red ginseng functional ingredients, characterized in that red ginseng liquid is extracted by adding purified water to red ginseng that has undergone a steam sterilization process and heating it for 8 to 12 hours at a low temperature of 65 to 75 ° C. Concentrate manufacturing method.