WO2008100052A1

WO2008100052A1 - A method for preparing a black ginseng having high ginsenoside components

Info

Publication number: WO2008100052A1
Application number: PCT/KR2008/000805
Authority: WO
Inventors: Sang-Wha Ko
Original assignee: Sang-Wha Ko
Priority date: 2007-02-15
Filing date: 2008-02-12
Publication date: 2008-08-21
Also published as: KR100840003B1

Abstract

Disclosed are a method for preparing a black ginseng by using a steamer, which does not discharge moisture to the outside, and a black ginseng and black ginseng extract prepared thereby. When the steamer for preparing a black ginseng according to the present invention is used, moisture is not discharged to the outside. Accordingly, if water is added once, there is no need to add any more water, thereby uniformly maintaining the steaming temperature during the steaming process. Since there is no contact with water, the leakage of useful active ingredients of a ginseng can be prevented, thereby preparing a black ginseng having a relatively high content of ginsenoside compared to the conventional black ginseng.

Description

A METHOD FOR PREPARING A BLACK GINSENG HAVING HIGH GINSENOSIDE COMPONENTS

TECHNICAL FIELD The present invention relates to a method for preparing a black ginseng having high ginsenoside components by using a steamer for steaming ginseng, and more particularly to a black ginseng and black ginseng extract prepared thereby.

BACKGROUND ART

A black ginseng refers to a ginseng, the color of which is changed into black after performing steaming and drying processes many times. The black ginseng still contains highly useful active ingredients of ginseng, called "ginsenosides," even after such repeated steaming and drying processes. Accordingly, the contents of the active ingredients contained in the black ginseng become increased, when compared to those contained in ginseng or red ginseng.

Currently, red ginseng has been widely used as a processed food of the ginseng. However, the black ginseng has drawn attention due to its great content of ginsenoside compared to red ginseng.

Korean Laid-Open Patent Publication No. 2003-0005089 (A method for preparing black ginseng and black ginseng tail) discloses a method for preparing a black ginseng, by washing a ginseng, separating the ginseng into a body and a tail, then drying the body and the tail so as to have a moisture content less than 14%, and then repeating these processes more than 7 times. According to the above-mentioned invention, through such processes, the ginseng is changed into a red ginseng, then the red ginseng into a black ginseng. Here, the black ginseng still contains main components such as saponin, and the like. However, in the above invention, the separation of the ginseng into the body and the tail may cause scarring thereon. The scarred ginseng is then subjected to the steaming process. Thus, such scars may cause useful components to flow out of the ginseng, thereby not having enough content of the ginsenoside.

In addition, Korean Patent Registration Publications No. 10-0543862 (A black ginseng having excellent content of active ingredients and the concentrate of black ginseng) and No. 10-0600795 (A black ginseng having excellent content of ginsenoside RG₃ ingredient and the concentrate of black ginseng) disclose a black ginseng having excellent contents of an active ingredient and a concentrate of a black ginseng, when compared to conventional black ginseng, and perform a steaming process of a ginseng in a cauldron. However, when the steaming process is performed in the cauldron for a long time, there is a need for water to be periodically supplied.

Here, the temperature in the cauldron momentarily drops by being contacted by outside air, thereby not maintaining a steaming temperature continuously.

DISCLOSURE OF THE INVENTION

Technical Problem

The present invention is to solve these problems in the conventional steaming process of the black ginseng. Technical Solution

To achieve this and other advantages and in accordance with an aspect of the present invention, there is provided a steamer for steaming a ginseng, including: a steamer main body having a bottom and a sidewall, and fillable with water in the bottom thereof; a basket disposed inside the steamer main body, and spaced from the bottom and the sidewall of the steamer main body; a support frame disposed at an inner lower portion of the steamer main body and supporting the basket; a wicker tray disposed inside the basket so as to enable the placement of a ginseng thereon; a wicker tray support disposed below the wicker tray and supporting the wicker tray so as to be spaced from the basket; and a dome-shaped Hd for covering the steamer main body.

There is also provided a method for preparing a black ginseng by using the steamer, in which a steaming process is performed 9 times by using the steamer for steaming a ginseng.

There is further provided a black ginseng prepared by using the method for preparing a black ginseng, and an extract extracted from the black ginseng with water.

BRIEF DESCRIPTION QF THE DRAWINGS

Figure 1 is a view illustrating a steamer having a digital temperature controller according to the present invention;

Figure 2 is a detailed view illustrating an inner structure of the steamer; and Figure 3 is a detailed view illustrating stainless baskets and wicker trays inside the steamer.

MODES FOR CARRYING OUT THE PREFERRED EMBODIMENTS

Figures 1 through 3 are views illustrating the steamer for steaming a ginseng according to the present invention. Referring to the drawings, the steamer for steaming a ginseng according to the present invention is configured to have a basket for placing a ginseng thereon inside a steamer main body.

A steamer main body 2 is shaped as a pot having an upper portion thereof opened, and having a bottom and an upwardly curved sidewall extending from the bottom. Water 7 for supplying steam to a ginseng is filled into the bottom.

A basket 3 is disposed inside the steamer main body 2, being spaced from the bottom and the sidewall thereof. The basket 3 is configured to have a lower surface parallel to the bottom, and an upwardly bent side surface extending from the lower surface. A wicker tray 4 serving for placing a ginseng thereon is placed above the lower surface, spaced from the lower surface by a certain distance.

The side surface of the basket 3 is disposed to be spaced from the sidewall of the steamer main body 2 with approximately 0.5~2cm therebetween. This is to prevent moisture which might fall down along the sidewall of the main body 2 from contacting the basket 3. Although not shown, a plurality of protrusions may be provided, when necessary, on the side surface of the basket 3 so as to maintain the spacing between the sidewall of the main body 2 and the side surface of the basket 3. The protrusions serve to stably dispose the basket inside the steamer main body 2, without being moved.

A wicker tray support 5 contacting the lower surface of the basket 3 and supporting the wicker tray 4 is disposed under the wicker tray 4. The wicker tray support 5 may be attached to the wicker tray 4 or may be separately disposed. Here, the wicker tray support 5 may have a certain thickness such that the lower surface of the basket 3 and the wicker tray 4 can have an approximately 0.5~1.5cm interval therebetween. In the drawing, as one embodiment, the wicker tray support 5 and the wicker tray 4 are separately implemented.

Between the lower portion of the basket 3 and the bottom of the main body 2 is placed a support frame 6 for supporting the basket 3 so as to separate the basket 3 and the bottom of the steamer main body 2 from each other by approximately 8 ~ 12cm . The support frame 6 may have a circular rib contacting the lower surface of the basket 3 so as to support it, and legs for supporting the rib. The circular rib may have a different size according to the size of the basket. And, a plurality of interval maintaining protrusions 6' may be provided on the circular rib so as to maintain the interval from the sidewall of the steamer main body 2. The interval maintaining protrusions 6' can be variously provided to appropriately protrude depending on the interval from the sidewall of the steamer main body 2, and also can be disposed on the circular rib with a certain interval therebetween. The support frame 6 may be implemented as a trivet; however, without being limited to this, it may be implemented as another shape so long as it can support the basket 3 and be formed extending in upper and lower directions. A dome-shaped lid 8 for covering the steamer main body 2 is disposed uppermost on the steamer main body 2.

A plurality of the baskets 3, wicker trays 4 and wicker tray supports 5 may be disposed, as needed. The baskets 3 may be vertically stacked upon each other at their opened upper end. If a plurality of baskets 3 is stacked, a great amount of ginseng can be steamed.

The basket 3, the wicker tray 4, the wicker tray support 5 and the support frame 6 may be fabricated from various materials, and without limiting to a certain method, they are of stainless steel in one embodiment. Further, the steamer main body 2 may be coated with a paraffin wax, when needed.

The steamer may have a digital temperature controller capable of controlling the temperature, pressure, moisture and time inside the steamer. If the digital temperature controller is used, the temperature and maintaining time can be set, thereby setting to automatically perform a steaming or drying process.

Further, a heating apparatus for applying heat may be provided at a lower outer portion of the main body of the steamer, and also may be controlled by the digital temperature controller.

The present invention is to provide a method for preparing a black ginseng by using the above steamer for steaming a ginseng, including: washing a ginseng and drying the washed ginseng in the shade for 24-48 hours; steaming the dried ginseng at a temperature in the range of 98-102 ^°C , preferably 100°C , for 7-9 hours, preferably 8 hours, in a first step, and then drying it at a temperature in the range of 54-56°C , preferably 55^°C , for 48-72 hours, preferably 72 hours; steaming the dried ginseng at a temperature in the range of 98-102⁰C₁ preferably 100⁰C , for 7-9 hours, preferably 8 hours, in a second step, and then drying it at a temperature in the range of 54-56 ^°C for 12-24 hours; steaming the dried ginseng at a temperature in the range of 94-96 ^°C , preferably 95⁰C , for 7-9 hours, preferably 8 hours, in a third step, and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; steaming the dried ginseng at a temperature in the range of 93-94 ^°C , preferably 92 ^°C , for 7-9 hours, preferably 8 hours, in a fourth step, and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; steaming the dried ginseng at a temperature in the range of 88-90^°C , preferably 89 ^°C , for 7-9 hours, preferably 8 hours, in a fifth step, and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; steaming the dried ginseng at a temperature in the range of 85-87 ^°C , preferably 86 ^°C , for 7-9 hours, preferably 8 hours, in a sixth step, and then drying it at a temperature in the range of 54-56⁰C for 10-12 hours; steaming the dried ginseng at a temperature in the range of 82-84 "C , preferably 83 ^°C , for 7-9 hours, preferably 8 hours, in a seventh step, and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; steaming the dried ginseng at a temperature in the range of 79-81 ^°C, preferably 8O⁰C , for 7-9 hours, preferably 8 hours, in an eighth step, and then drying it at a temperature in the range of 54-56⁰C for 10-12 hours; and steaming the dried ginseng at a temperature in the range of 76-78 ^°C , preferably 77 ^°C , for 7-9 hours, preferably 8 hours, in a ninth step, and then drying it at a temperature in the range of 54-56⁰C for 10-12 hours.

In addition, the present invention is to provide a method for preparing black ginseng extract, by extracting the black ginseng prepared by the above preparation method in 20-27 times by weight of water at a temperature in the range of 90-120 ^°C for 60-80 hours, preferably 72 hours.

Description of the method for preparing a black ginseng according to one embodiment of the present invention will be given in detail with reference to the accompanying drawings. As shown in Fig. 1 , the basket 3 made of stainless steel, etc. for receiving a ginseng therein is placed inside the steamer main body 2, and more particularly, at the lower portion of the steamer main body 2. The support frame 6 for supporting the basket 3 is disposed under the basket 3 with a distance of approximately 10cπι (reference numeral 13 in Fig. 2) from the bottom of the steamer main body 2. As shown in the drawing, if the bottom of the steamer main body 2 and the basket 3 are spaced from each other, when water 7 is poured thereinto, the basket 3 does not contact the water 7.

If the water in the bottom of the steamer main body 2 is heated and thus steam is generated, the generated steam rises. When the generated steam contacts the dome-shaped lid 8 and is changed into water, it falls down from the sidewall of the steamer to the bottom along the dome shape. Here, the water changed from steam falls down along the sidewall, without contacting the ginseng placed on the wicker tray 4 inside the basket 3. This can be achieved by a gap of approximately 1cm (reference numeral 11) between the basket 3 inside the steamer and the sidewall of the steamer.

In addition, the wicker tray 4 for directly placing a ginseng thereon is placed inside the basket 3 in the steamer. Since the thickness of the wicker tray support 5 is approximately 1 cm (reference numeral 13), even though the steam contacting the basket 3 is changed into water, water cannot directly contact the ginseng.

Accordingly, if ginseng is steamed by using the steamer having the digital temperature controller according to the present invention, the steam generated during the steaming process is not discharged to the outside, thereby not requiring adding of more water thereinto. Also, while the steaming process is performed for a long time, contact between the ginseng and cool air from the outside is completely excluded. Further, even while the ginseng is steamed, there is no contact between the ginseng and water, thereby preventing the leakage of active ingredients of the ginseng. Also, the steamer having the digital temperature controller digitally controls the temperature and pressure, thus to perfectly maintain the steaming time and steaming temperature.

In the method for preparing the black ginseng according to the present invention, the black ginseng is subject to the steaming process in its original form, without being divided into a main body and a tail. Accordingly, steaming the ginseng in its original shape may prevent the leakage of the useful active ingredients of the ginseng, which may be caused by scars occurring when being divided into a ginseng main body and a ginseng tail.

In addition, in the method for preparing the black ginseng of the present invention, the drying process is performed 10 times in total and the steaming process 9 times in total. Under the steaming time of at least greater than 72 hours, the ginseng is completely steamed and dried, thereby preparing a black ginseng greatly containing the useful active ingredients of the ginseng. In general, ginsenosides contained in a ginseng have various effects according to the type. Ginsenoside-Rbi has the effects of curbing and soothing the central nervous system (CNS), defending against decline in learning, anti-anxiety, anti-amnesia, and protein synthesis. Ginsenoside-Rb₂ has the effects of preventing the diabetes by reducing blood-sugar level, curbing hyperlipidemia, and anti-oxidation. Ginsenoside-Rc has the effects of curbing the CNS, alleviating pain, anti-oxidation, and synthesizing serum protein, cholesterol, RNA and DNA. Ginsenoside-Rd has the effects of promoting secretion of adrenocorticotropic hormone, and curbing the aggression of mice. Ginsenoside-Re has the effects of protecting against liver damage, promoting metabolism of cholesterol, and promoting secretion of adrenocorticotropic hormone. Ginsenoside-Rf has the effects of alleviating pain, and preventing brain damage due to alcohol. Ginsenoside-Rgi has the effects of exciting the CNS, anti-fatigue, antithrombotic effect, enhancing memory learning, and enhancing sexual function by enlarging blood vessels. Ginsenoside-Rg₂ has an antithrombotic effect by curbing platelet coagulation. Ginsenoside-Rg₃ has the effect of vasodilation through NO emission, antithrombotic effect, preventing metastasis of cancer cells, and reducing the resistance of cancer drugs. In addition, ginsenoside-Rhi has the effect of inducing decomposition of cancer cells into normal cells. Ginsenoside-Rh₂ has the effects of curbing reproduction of cancer cells, inducing decomposition of cancer cells into normal cells, and inducing active apoptosis of cancer cells. Ginsenoside-Ro has anti-inflammatory and antithrombotic effects.

Hereinafter, the present invention is described in detail with examples and experimental examples. The below examples and experimental examples are merely exemplary, and the scope of the claims in the present application is not limited thereto.

Example 1. Preparation of Black Ginseng 30kg of ginseng ranging from 4 and 6 years old was washed and dried for 48 hours in the shade. 8 i of water was poured into the steamer having the digital temperature controller as shown in Fig. 1. Then, the dried ginseng was stacked in the steamer, and was steamed at 100^°C for 8 hours at the first step. After the firstly steamed ginseng was taken out and dried at 55⁰C for 72 hours, the ginseng was placed into the steamer again and was steamed at 100⁰C for 8 hours at the second step. Then, the ginseng was taken out again and dried at 55 ^°C for 24 hours. The ginseng was placed into the steamer again, steamed at 95⁰C for 8 hours at the third step, and then dried at 55°C for 12 hours. Then, steaming was performed at 92°C for 8 hours at the fourth step, steaming at 89⁰C for 8 hours at the fifth step, steaming at 86⁰C for 8 hours at the sixth step, steaming at 83⁰C for 8 hours at the seventh step, steaming at 80 ^°C for 8 hours at the eighth step, and then steaming at 77⁰C for 8 hours at the ninth step. After performing the steaming process at the fourth through ninth steps, a drying process of 12 hours was respectively performed, thereby preparing the black ginseng.

Example 2. Preparation of Black Ginseng Extract

2-1. Preparation of black ginseng extract 1

8 1 of water was added to 30Og of black ginseng prepared from the

4-year-old ginseng in Example 1 , and then was extracted at 90 ^°C for 72 hours, thereby preparing a black ginseng extract.

2-2. Preparation of black ginseng extract 2

8 1 of water was added to 30Og of black ginseng prepared from the 4-year-old ginseng in Example 1 , and then was extracted at 120⁰C for 72 hours, thereby preparing a black ginseng extract.

Experimental Example 1. Component Analysis of Black Ginseng

Component analysis of a powdered sample of the black ginseng (4 years old, 6 years old) prepared in Example 1 , and the black ginseng extract prepared in Examples 2-1 and 2-2 was performed by the Ginseng Industry

Research Center at Chung-Ang University. The below table shows the results:

[Table 1]

In particular, the 4-year-old black ginseng powder contained 92.062nig/g of ginsenoside-Rg₃, which is a unique ginsenoside in red ginseng, and the 6-year-old black ginseng powder contained 25.417nig/g of

5 ginsenoside-Rg₃. And, the contents of other components were also increased. Accordingly, it has been confirmed that the black ginseng prepared by the preparation method of the present invention contains a greater content of the active ingredients in ginseng (e.g., ginsenoside, etc.) than that prepared by the conventional method for preparing black ginseng. 0 As so far described, the preparation method according to the present invention prepares the black ginseng by using the steamer having the digital temperature controller, which is coated with a layer of paraffin wax therein so as to prevent the discharge of steam to the outside. Since the steamer does not discharge the steam to the outside, there is no need to add more water 5 during the steaming process, thereby preventing contact with air from the outside. Further, since the temperature is digitally controlled, the temperature can be uniformly maintained during the steaming process of the ginseng. Also, when the steamer is used, there is no contact between the ginseng and water, thereby preventing the leakage of useful components of the ginseng through 0 water. Accordingly, the black ginseng prepared by the method disclosed in the present application contains great amount of useful components. Thus, even though dilution extraction in 20-30 times by weight of water is performed on the black ginseng, a black ginseng extract containing a great amount of useful components therein can be prepared. Accordingly, people young and old, men and women can enjoyably drink the black ginseng extract, and have the effects of the useful components in the black ginseng.

Effect of the Invention

When black ginseng is prepared by using the steamer for steaming ginseng according to the present invention, although the steaming process is performed with water added therein, due to the internal structure of the steamer, the steam is not discharged to the outside, thereby not requiring regularly adding more water thereinto. Accordingly, the temperature control in the steaming process can be facilitated, and there is no contact with cool air from the outside, thus to prepare black ginseng having a greater content of ginsenoside components or content when compared to conventionally prepared black ginseng.

Claims

1. A steamer for steaming a ginseng, comprising: a steamer main body having a bottom and a sidewall, and tillable with water in the bottom thereof; a basket disposed inside the steamer main body, and spaced from the bottom and the sidewall of the steamer main body; a support frame disposed at an inner lower portion of the steamer main body and supporting the basket; a wicker tray disposed inside the basket so as to enable the placement of a ginseng thereon; a wicker tray support disposed below the wicker tray and supporting the wicker tray so as to be spaced from the basket; and a dome-shaped lid for covering the steamer main body.

2. The steamer of claim 1 , wherein the basket is spaced from the bottom of the steamer by 9 - 11 cm , and is spaced from the sidewall of the steamer by 0.7 - 1.3cm.

3. The steamer of claim 1 , further comprising: a plurality of interval maintaining protrusions disposed on the support frame so as to maintain an interval spacing the support frame from the sidewall of the steamer main body.

4. A method for preparing a black ginseng, in which steaming and drying processes are respectively performed 9 times by using the steamer for steaming a ginseng of claim 1.

5. The method of claim 4, further comprising: washing a ginseng and drying it in the shade for 24-48 hours, wherein the 9-times performed steaming and drying processes comprise: in a first step, steaming the dried ginseng at a temperature in the range of 98-102 ^°C for 7-9 hours and then drying it at a temperature in the range of 54-56 ^°C for 48-72 hours; in a second step, steaming the dried ginseng at a temperature in the range of 98-102⁰C for 7-9 hours and then drying it at a temperature in the range of 54-56 °C for 12-24 hours; in a third step, steaming the dried ginseng at a temperature in the range of 94-96 ^°C for 7-9 hours and then drying it at a temperature in the range of 54-56⁰C for 10-12 hours; in a fourth step, steaming the dried ginseng at a temperature in the range of 93-94⁰C for 7-9 hours and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; in a fifth step, steaming the dried ginseng at a temperature in the range of 88-90⁰C for 7-9 hours and then drying it at a temperature in the range of

54-56 ^°C for 10-12 hours; in a sixth step, steaming the dried ginseng at a temperature in the range of 85-87 "C for 7-9 hours and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; in a seventh step, steaming the dried ginseng at a temperature in the range of 82-84 ^°C for 7-9 hours and then drying it at a temperature in the range of 54-56⁰C for 10-12 hours; in an eighth step, steaming the dried ginseng at a temperature in the range of 79-81 ^°C for 7-9 hours and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours; and in a ninth step, steaming the dried ginseng at a temperature in the range of 76-78⁰C for 7-9 hours and then drying it at a temperature in the range of 54-56 ^°C for 10-12 hours.

6. The method of claim 5, wherein the ginseng is steamed at 100⁰C for 8 hours at the first and second steps.

7. The method of claim 5, wherein the ginseng is steamed at 95⁰C at the third step, at 92⁰C at the fourth step, at 89⁰C at the fifth step, at 86⁰C at the sixth step, at 83 ^°C at the seventh step, at 80⁰C at the eighth step, and at 77⁰C at the ninth step, for 8 hours, respectively.

8. A black ginseng prepared by the method of any one of claims 5 through 7.

9. A method for preparing black ginseng extract, in which the black ginseng of claim 8 is extracted in 20-30 times by weight of water based on the weight of the black ginseng at a temperature in the range of 90 - 120⁰C for 60 - 80 hours.

10. The method of claim 9, wherein the black ginseng is extracted in 27 times by weight of water based on the weight of the black ginseng at 90⁰C for 72 hours.

11. A black ginseng extract prepared by the preparation method of claim 9.