WO2010140730A1 - Method for preparing panax ginseng c.a. meyer with a reduced amount of fragrance ingredients by using far—infrared irradiation - Google Patents

Method for preparing panax ginseng c.a. meyer with a reduced amount of fragrance ingredients by using far—infrared irradiation Download PDF

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WO2010140730A1
WO2010140730A1 PCT/KR2009/003189 KR2009003189W WO2010140730A1 WO 2010140730 A1 WO2010140730 A1 WO 2010140730A1 KR 2009003189 W KR2009003189 W KR 2009003189W WO 2010140730 A1 WO2010140730 A1 WO 2010140730A1
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ginseng
far
infrared
reduced
meyer
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French (fr)
Korean (ko)
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조동하
진쳉우
박형재
아말 쿠말 기머리
김현삼
정연호
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재단법인 홍천메디칼허브연구소
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention is to remove ginseng by washing the ginseng to remove water, remove the roots and cut the main root, to produce a ginseng with reduced fragrance components, characterized in that by reducing the fragrance component of the ginseng by drying by irradiating far infrared rays, It relates to a ginseng tea powder made by grinding the dried ginseng prepared by the above method and a food containing the ginseng tea powder.
  • Ginseng (Panax ginseng CA Meyer) is used as a medicinal and its roots as a herbaceous perennial belonging to Araliaceae Acanthopanax (Araliaceae) ginseng (Panax) in Oriental (Ha et al., 2005, J. Korea Soc. Food Sci. Nutr 34 (2): 247-254) In East Asia, including Korea and China, it has a long medicinal history of at least 2,000 years and has been used as the most medicinal herb. As traditional medicine, ginseng has been proved various effects by many scientific research results, the value of ginseng for health promotion is recognized in the West as well as in the East, and is now widely used as a medical or health food in various countries around the world.
  • the ginsengs are largely divided into Korean ginseng ( P. ginseng ), American ginseng ( P. quinquefolius ), Chinese ginseng ( P. notoginseng ), and Japanese bamboo ginseng ( P. japonicus ). .
  • the ginseng plants the largest variety of saponin components have been separated from Korean ginseng ( P. ginseng ) species, and Korean ginseng is different in the composition pattern of saponin components from other ginseng plants.
  • American ginseng contains a significant amount of Panaxadiol-based saponins, while Korean ginseng contains less Panaxatriol-based saponins, but the content of these saponins is equal.
  • Rh 2 an anticancer active ingredient including potent cancer cell proliferation inhibitory activity, and Rf, which exhibits particularly strong pain inhibitory activity, are not known to exist in US ginseng (Cheung et al. , 1994, J. Ethnopharmacol. 42: 67). -69).
  • Ginseng is classified into ginseng, white ginseng, red ginseng, and taeguk ginseng according to processing methods.
  • Ginseng is a cultivated ginseng that contains 70 to 80% of moisture, and is called raw ginseng. It is peeled with raw materials or dried as it is by sunlight, hot air, or other methods. It is divided into straight ginseng, semi-ginseng ginseng, and grain ginseng according to the dried form, and red ginseng is steamed, dried, and processed after three ginsengs without peeling ginseng.
  • Ginseng saponins (Ginsenosides), polyacetylenes, acidic polysaccharides, and phenolic substances are known as the main bioactive substances of ginseng. Among them, the chemical structure of ginseng saponins is clearly identified.
  • the main effects of ginseng are the effects on the central nervous system, the effect on brain function, the oncogenic effect, anti-carcinogenic and anticancer activity, on immune function, on antidiabetic effect, on liver function, on blood pressure control, on antioxidant activity and anti-aging effect. was reported.
  • Far-infrared rays have a wavelength of about 3 to 1,000 ⁇ m, and are used for heating and non-heating, and are applied to food ripening and flavor enhancement.
  • Far infrared rays are biologically active and have the property of transferring heat evenly to the center of the material (Inoue et al. , 1989, Int. J. Biom. 33: 145-150), which leads to heating time. By shortening it can bring about the effect of energy saving, etc., it is possible to optimize the loss of nutrients or bioactive substances by pyrolysis.
  • Natural antioxidants contain polymers such as polyphenols, tocopherols and flavonoids, which have been reported to have far-infrared release from them (Niwa et al.
  • the present invention is to solve the above-mentioned conventional problems, by using a far-infrared ray to increase the drying efficiency and increase the functionality of the dried ginseng itself, or extract with a solvent to use as a pharmaceutical raw material and functional food with various functionalities It was intended to be applied to new functional food raw materials such as teas for the purpose of specific effects.
  • the present invention for achieving the above object is to improve the drying efficiency of ginseng based on the optimized far-infrared drying treatment conditions and to analyze the fragrance components of the far-infrared treated ginseng to identify the optimum dry ginseng manufacturing method with reduced aroma components, water It is characterized by providing a functional food, such as tea using an extract using an alcohol.
  • the present invention is to wash the ginseng to remove water, remove the roots and cut the main roots, and then irradiated with far-infrared radiation to dry the ginseng reduced the fragrance component of the ginseng, characterized in that the method for producing a reduced ginseng It is about.
  • the far infrared ray is characterized in that it emits a wavelength in the range of 3 to 1,000 ⁇ m, preferably 2 to 14 ⁇ m.
  • the far infrared rays can be irradiated to ginseng at a temperature of 90 to 110 °C, preferably 97 ⁇ 99 °C.
  • the far-infrared rays may be irradiated to ginseng for 1 hour to 2 hours, and preferably for 2 hours.
  • the fragrance component is hexanal, heptanal, heptane, benzaldehyde, ⁇ -myrcene, azulene, azulene, nonanal (nonanal), deca-day (decanal), or p - cymene (p -cymene) can be, preferably heptane appear (heptanal), benzaldehyde (benzaldehyde), myrcene ⁇ - ( ⁇ -myrcene), azulene ( It may be cement (p -cymene) - azulene), or p.
  • the present invention includes a ginseng tea powder made by grinding the dried ginseng prepared by the above method and a food containing the same.
  • the ginseng based on the present invention By drying the ginseng based on the present invention using far-infrared rays, it proposes a new method with optimal drying efficiency, provides a new type of health-oriented functional raw material which improves the functionality with reduced fragrance components, and processes specific to far-infrared rays. By providing functional dry ginseng with reduced fragrance components due to the treatment, it is possible to improve the productivity and added value of the farm.
  • Figure 2 is a gas chromatography result of the fragrance component of ginseng treated with far infrared 120 minutes.
  • the ginseng used was purchased and used 6 years old ginseng produced in Gangwon area sold by Gangwon ginseng cooperatives in Hongcheon-gun, Gangwon-do in 2007.
  • the fresh ginseng is washed to remove water, and then the roots are removed and the main roots are divided into 4 parts.
  • the far-infrared dryer of 2 ⁇ 14 ⁇ m wavelength (Korea Energy Technology, Seoul, Korea) is used for 60, 90 and 120 minutes at 98 ⁇ 1 °C respectively. Far infrared rays were irradiated and dried, and dry ginseng was used as a control.
  • the far-infrared dried sample was powdered using a mortar and pestle, 1g of ginseng powder was weighed, placed in a 15ml vial, placed in a 50 °C oven, and volatilized by a SPME (Solid phase microextraction) extraction device equipped with 75 ⁇ m PDMS fiber. Was adsorbed for 30 minutes. The adsorbed SPME fiber was immediately injected into the injector of GC for analysis.
  • SPME Solid phase microextraction
  • Ion source EI, 70 eV
  • Ion source temperature 280 °C
  • the important fragrance components of far-infrared ginseng analyzed by this analysis method were those from 5 to 30 minutes in GC Chromatogram.
  • Aldehyde such as hexanal, heptanal, 2-heptanal, benzaldehyde, nonanal and decanal, was found to contain significantly less in the far-infrared ginseng than in the dark ginseng. It was not detected.
  • Balsam-flavored ⁇ -myrcene and azulene belonging to sesquiterpene were also significantly lower in far-infrared ginseng than in dry ginseng. However, there was little difference in the p- xylene component with a resinous or slightly earthy smell.
  • the p- cymene a buttercup scent
  • the p- cymene was reduced to 25% of the dry ginseng in 60-minute treatments of far-infrared rays, but was not detected in ginseng treated for 90 minutes and 120 minutes longer.
  • the pyrazine a nitrogen-containing compound, has an unpleasant odor. Tetramethyl pyrazine was detected in dry ginseng and 60-min and 90-min treatments, but not in 120-min.
  • Alloraromadendrene a sesquiterpene family, was not detected in ginseng, but was detected in far-infrared ginseng.
  • Maltol an antioxidant component, was detected in far-infrared ginseng, but not in dry ginseng.
  • the fragrance components of sesquiterpene and alcohol were almost the same level in the dry ginseng and far-infrared ginseng.
  • the fresh ginseng was washed to remove water, and then the roots were removed.
  • the main roots were divided into 4 parts and dried for 60 minutes at 98 ⁇ 1 °C using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ⁇ m. .
  • the fresh ginseng was washed to remove water, and then the roots were removed, and the main roots were divided into 4 parts, and then dried at 98 ⁇ 1 ° C for 90 minutes using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ⁇ m. .
  • the fresh ginseng was washed to remove water, and then the roots were removed.
  • the main roots were divided into 4 parts, and then dried at 98 ⁇ 1 °C for 120 minutes using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ⁇ m. .
  • the fresh ginseng was washed to remove water, and the root was removed.
  • Far-infrared dried ginseng tea prepared by the preparation of the present invention showed a higher sensory score in aroma, taste, and color than the comparative example, and in the case of Preparation Example 3, the highest score was obtained.

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Abstract

The present invention relates to a method for preparing Panax ginseng C.A. Meyer with a reduced amount of fragrance ingredients, by reducing the fragrance ingredients of the ginseng through washing unprocessed Panax ginseng C.A. Meyer and removing moisture, removing rootlets, cutting an axial root, and then drying with far—infrared irradiation. Thus, the efficiency of drying Panax ginseng C.A. Meyer can be improved, and novel forms of foods such as functional ginseng tea with a reduced amount of fragrance ingredients can be provided.

Description

[규칙 제26조에 의한 보정 10.07.2009]　원적외선 조사를 이용한 향기성분이 감소된 인삼의 제조방법[Revision according to Rule 26. 10.07.2009] 제조 Method of manufacturing ginseng with reduced fragrance components using far-infrared irradiation
본 발명은 수삼을 세척하여 물기를 제거하고, 지근을 제거하며 주근을 절단한 후, 원적외선을 조사하여 건조시켜 인삼의 향기성분을 감소시키는 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법, 상기 방법으로 제조된 건조 인삼을 마쇄하여 분말로 만든 인삼차 분말 및 상기 인삼차 분말이 함유된 식품에 관한 것이다.The present invention is to remove ginseng by washing the ginseng to remove water, remove the roots and cut the main root, to produce a ginseng with reduced fragrance components, characterized in that by reducing the fragrance component of the ginseng by drying by irradiating far infrared rays, It relates to a ginseng tea powder made by grinding the dried ginseng prepared by the above method and a food containing the ginseng tea powder.
인삼 (Panax ginseng C.A. Meyer)은 오가피나무과 (Araliaceae) 인삼속 (Panax)에 속하는 다년생 초본류로서 한방에서는 그 뿌리를 약용으로 사용하고 있으며(Ha et al., 2005, J. Korea Soc. Food Sci. Nutr. 34(2): 247-254), 한국을 비롯한 중국 등 동아시아 지역에서는 적어도 2천년 이상의 오랜 약용 역사를 가지고 있으며, 생약 중 가장 고귀한 약재로 이용되어 왔다. 전통적인 약물로서 인삼은 많은 과학적 연구 결과에 의해 다양한 효능이 입증되어 감에 따라 건강 증진을 위한 인삼의 가치는 동양뿐만 아니라 서양에서도 인정되어 지금은 세계 각국에서 의료용 또는 건강식품으로 널리 활용되고 있다.Ginseng (Panax ginseng CA Meyer) is used as a medicinal and its roots as a herbaceous perennial belonging to Araliaceae Acanthopanax (Araliaceae) ginseng (Panax) in Oriental (Ha et al., 2005, J. Korea Soc. Food Sci. Nutr 34 (2): 247-254) In East Asia, including Korea and China, it has a long medicinal history of at least 2,000 years and has been used as the most medicinal herb. As traditional medicine, ginseng has been proved various effects by many scientific research results, the value of ginseng for health promotion is recognized in the West as well as in the East, and is now widely used as a medical or health food in various countries around the world.
인삼의 종류로는 크게 고려인삼(P. ginseng)과 미국의 화기삼(P. quinquefolius), 중국의 전칠삼(P. notoginseng) 그리고 일본의 죽절삼(P. japonicus)이 있으며 전체적으로는 15개의 인삼종이 있다. 인삼종 식물중에서 지금까지 고려인삼(P. ginseng)종으로부터 가장 많은 종류의 사포닌 성분이 분리되었으며, 다른 인삼종 식물과는 사포닌성분의 함유 조성 패턴에 있어 고려인삼은 차이가 있다. 예를 들면 미국삼은 Panaxadiol계 사포닌이 현저히 많고, 고려인삼은 Panaxatriol계 사포닌은 적은데 비해 이들 사포닌의 함유 조성 비율이 균등한 편이다. 또한 강력한 암세포 증식 억제작용을 비롯한 항암활성 성분인 Rh2와 특히 최근 강력한 통증 억제활성을 나타내는 Rf는 미국삼에는 존재하지 않는 것으로 알려지고 있다 (Cheung et al., 1994, J. Ethnopharmacol. 42: 67-69).The ginsengs are largely divided into Korean ginseng ( P. ginseng ), American ginseng ( P. quinquefolius ), Chinese ginseng ( P. notoginseng ), and Japanese bamboo ginseng ( P. japonicus ). . Among the ginseng plants, the largest variety of saponin components have been separated from Korean ginseng ( P. ginseng ) species, and Korean ginseng is different in the composition pattern of saponin components from other ginseng plants. For example, American ginseng contains a significant amount of Panaxadiol-based saponins, while Korean ginseng contains less Panaxatriol-based saponins, but the content of these saponins is equal. In addition, Rh 2 , an anticancer active ingredient including potent cancer cell proliferation inhibitory activity, and Rf, which exhibits particularly strong pain inhibitory activity, are not known to exist in US ginseng (Cheung et al. , 1994, J. Ethnopharmacol. 42: 67). -69).
인삼은 가공방법에 따라 수삼, 백삼, 홍삼, 태극삼 등으로 분류되는데, 수삼은 재배한 인삼으로 70∼80%의 수분을 함유하고 있으며, 가공하지 않은 상태의 인삼으로서 일명 생삼이라 하고, 백삼은 수삼을 원료로 껍질을 벗기거나 그대로 햇볕, 열풍 또는 기타의 방법으로 건조한 것으로 말린 형태에 따라 직삼, 반곡삼, 곡삼으로 구분하고 있으며, 홍삼은 수삼을 껍질을 벗기지 않은 상태로 세삼 후 증숙, 건조, 가공공정 등을 거쳐 수분함량이 14% 이하가 되도록 가공한 것을 말하며, 수삼을 찌고 말리는 과정에서 화학작용이 발생되어 특정 사포닌과 유효성분의 함량이 일반 인삼에 비해 증가한다 (Kim et al., 2005, Korean J. Environ. Agric. 24(2): 164-168). 또한 태극삼은 수삼을 세삼 후 뜨거운 물속에 일정 시간 담구어 표피와 동체의 일부를 호화시켜 건조한 것으로 표피의 색상은 담황, 황갈색을 띠고 홍삼과 백삼의 중간형 제품이다.Ginseng is classified into ginseng, white ginseng, red ginseng, and taeguk ginseng according to processing methods. Ginseng is a cultivated ginseng that contains 70 to 80% of moisture, and is called raw ginseng. It is peeled with raw materials or dried as it is by sunlight, hot air, or other methods. It is divided into straight ginseng, semi-ginseng ginseng, and grain ginseng according to the dried form, and red ginseng is steamed, dried, and processed after three ginsengs without peeling ginseng. It refers to the processed water so that the water content is 14% or less through the process, and the chemical action occurs during steaming and drying the ginseng to increase the content of certain saponins and active ingredients compared to general ginseng (Kim et al. , 2005, Korean J. Environ.Agric. 24 (2): 164-168). In addition, Taegeuksam is dried by dipping fresh ginseng in hot water for a certain period of time, and laminating the epidermis and part of the fuselage. The color of the epidermis is pale yellow, yellow brown, and is the middle product of red and white ginseng.
인삼의 주요 생리활성 물질로는 인삼사포닌 (Ginsenosides), polyacetylenes, 산성다당체, 페놀성 물질 등이 알려져 있으며, 그 중 인삼사포닌은 그 화학구조가 명확하게 확인되었다. 인삼의 주요 효능으로는 중추신경계에 대한 작용, 뇌기능 항진 효능, 항발암작용과 항암활성, 면역기능 조절 작용, 항당뇨작용, 간기능 항진효능, 혈압조절작용, 항산화 활성 및 노화억제 효능 등이 보고 되었다.Ginseng saponins (Ginsenosides), polyacetylenes, acidic polysaccharides, and phenolic substances are known as the main bioactive substances of ginseng. Among them, the chemical structure of ginseng saponins is clearly identified. The main effects of ginseng are the effects on the central nervous system, the effect on brain function, the oncogenic effect, anti-carcinogenic and anticancer activity, on immune function, on antidiabetic effect, on liver function, on blood pressure control, on antioxidant activity and anti-aging effect. Was reported.
원적외선은 약 3∼1,000 ㎛의 파장을 가지고 있으며, 가열과 비가열의 방법으로 이용되며, 식품의 숙성, 풍미향상 등에 적용되고 있다. 원적외선은 생물적으로 활성이 있으며, 물질의 중심까지 고르게 열을 전달하는 특성을 가지고 있으며 (Inoue et al., 1989, Int. J. Biom. 33: 145-150), 이러한 특성으로 인해 가열시간을 단축시킴으로써 에너지 절감 등의 효과를 가져 올 수 있고, 열분해에 의한 영양물질 또는 생리활성물질의 손실을 최적화 할 수 있다. 천연 항산화 물질들은 중합체인 polyphenol, tocopherol, flavonoid 등의 고분자를 가지고 있는데 원적외선 처리가 이들을 저분자로 유리시킨다고 보고 되었으며 (Niwa et al., 1986, Inflammation. 10: 79-91), 또한 원적외선 처리에 의하여 왕겨의 고분자 polyphenol들이 유리되어 항산화능이 증가되었다는 보고가 있다 (Lee et al., 2003, J. Agric. Food Chem. 51: 4400-4403).Far-infrared rays have a wavelength of about 3 to 1,000 μm, and are used for heating and non-heating, and are applied to food ripening and flavor enhancement. Far infrared rays are biologically active and have the property of transferring heat evenly to the center of the material (Inoue et al. , 1989, Int. J. Biom. 33: 145-150), which leads to heating time. By shortening it can bring about the effect of energy saving, etc., it is possible to optimize the loss of nutrients or bioactive substances by pyrolysis. Natural antioxidants contain polymers such as polyphenols, tocopherols and flavonoids, which have been reported to have far-infrared release from them (Niwa et al. , 1986, Inflammation. 10: 79-91), and chaff by far-infrared treatment. Polymeric polyphenols have been reported to increase antioxidant activity (Lee et al ., 2003, J. Agric. Food Chem. 51: 4400-4403).
인삼의 유효성분을 변화시키기 위하여 증숙 및 열처리와 처리온도 및 시간에 따른 제조공정에 기술이 머물러 있으며 처리 시간 증가에 따른 효율이 떨어짐에 따라 원적외선을 이용한 연구가 관심을 받고 있다. 현재까지 원적외선을 이용하여 인삼의 건조효율을 높이고 기능성을 변화시킨 종래기술은 없는 실정이다.In order to change the active ingredient of ginseng, the technology remains in the manufacturing process according to steaming, heat treatment, treatment temperature and time, and the research using far-infrared rays is attracting attention as the efficiency decreases with increasing treatment time. Until now, there is no prior art that increases the drying efficiency and changes the functionality of ginseng using far infrared rays.
본 발명은 상기한 종래 문제점을 해결하기 위한 것으로, 원적외선으로 처리되어 건조효율을 높이고 기능성이 증진된 건조 인삼을 자체적으로 소비하거나, 용매를 이용해 추출하여 다양한 기능성을 지닌 의약 원료 및 기능성 식품으로의 이용 시 특정 효능을 목적으로 하는 차류 등의 새로운 기능성 식품 원료에 적용하고자 하였다.The present invention is to solve the above-mentioned conventional problems, by using a far-infrared ray to increase the drying efficiency and increase the functionality of the dried ginseng itself, or extract with a solvent to use as a pharmaceutical raw material and functional food with various functionalities It was intended to be applied to new functional food raw materials such as teas for the purpose of specific effects.
상기 목적을 달성하기 위한 본 발명은 최적화된 원적외선 건조처리 조건을 바탕으로 인삼의 건조효율을 높이고 원적외선 처리된 인삼의 향기성분을 분석하여 향기성분이 감소된 최적의 건조인삼 제조방법을 규명하고, 물과 알코올을 이용한 추출물을 이용한 차류 등의 기능성 식품을 제공하는 것을 특징으로 한다.The present invention for achieving the above object is to improve the drying efficiency of ginseng based on the optimized far-infrared drying treatment conditions and to analyze the fragrance components of the far-infrared treated ginseng to identify the optimum dry ginseng manufacturing method with reduced aroma components, water It is characterized by providing a functional food, such as tea using an extract using an alcohol.
본 발명은 수삼을 세척하여 물기를 제거하고, 지근을 제거하며 주근을 절단한 후, 원적외선을 조사하여 건조시켜 인삼의 향기성분을 감소시키는 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법에 관한 것이다.The present invention is to wash the ginseng to remove water, remove the roots and cut the main roots, and then irradiated with far-infrared radiation to dry the ginseng reduced the fragrance component of the ginseng, characterized in that the method for producing a reduced ginseng It is about.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선은 3∼1,000 ㎛, 바람직하게는 2~14 ㎛ 범위의 파장을 방출하는 것을 특징으로 한다.In the method according to an embodiment of the present invention, the far infrared ray is characterized in that it emits a wavelength in the range of 3 to 1,000 μm, preferably 2 to 14 μm.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선을 90 내지 110℃, 바람직하게는 97~99℃의 온도에서 수삼에 조사할 수 있다.In the method according to an embodiment of the present invention, the far infrared rays can be irradiated to ginseng at a temperature of 90 to 110 ℃, preferably 97 ~ 99 ℃.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선을 1시간 내지 2시간 수삼에 조사할 수 있으며, 바람직하게는 2시간 수삼에 조사할 수 있다.In the method according to an embodiment of the present invention, the far-infrared rays may be irradiated to ginseng for 1 hour to 2 hours, and preferably for 2 hours.
본 발명의 일 구현예에 따른 방법에서, 상기 향기성분은 헥사날(hexanal), 헵타날(heptanal), 벤즈알데히드(benzaldehyde), β-미르센(β-myrcene), 아줄렌(azulene), 노나날(nonanal), 데카날(decanal), 또는 p-시멘(p-cymene)일 수 있으며, 바람직하게는 헵타날(heptanal), 벤즈알데히드(benzaldehyde), β-미르센(β-myrcene), 아줄렌(azulene) 또는 p-시멘(p-cymene)일 수 있다.In the method according to an embodiment of the present invention, the fragrance component is hexanal, heptanal, heptane, benzaldehyde, β-myrcene, azulene, azulene, nonanal (nonanal), deca-day (decanal), or p - cymene (p -cymene) can be, preferably heptane appear (heptanal), benzaldehyde (benzaldehyde), myrcene β- (β-myrcene), azulene ( It may be cement (p -cymene) - azulene), or p.
본 발명은 상기 방법으로 제조된 건조 인삼을 마쇄하여 분말로 만든 인삼차 분말 및 이를 함유한 식품을 포함한다.The present invention includes a ginseng tea powder made by grinding the dried ginseng prepared by the above method and a food containing the same.
본 발명에 기초한 인삼을 원적외선을 이용하여 건조 처리함으로써, 최적의 건조효율을 지닌 새로운 방법을 제시하고, 향기성분이 감소된 기능성을 향상시킨 새로운 형태의 건강 지향 기능성 원료를 제공하며, 원적외선 특유의 가공 처리로 인해 향기성분이 감소된 기능성 건조인삼을 제공하여 농가의 생산력 향상 및 부가가치 증대를 꾀할 수 있다.By drying the ginseng based on the present invention using far-infrared rays, it proposes a new method with optimal drying efficiency, provides a new type of health-oriented functional raw material which improves the functionality with reduced fragrance components, and processes specific to far-infrared rays. By providing functional dry ginseng with reduced fragrance components due to the treatment, it is possible to improve the productivity and added value of the farm.
도 1은 음건한 인삼의 향기성분의 가스크로마토그래피 결과이다.1 is a gas chromatography result of the scent component of the dry ginseng.
도 2는 원적외선 120분 처리한 인삼의 향기성분의 가스크로마토그래피 결과이다.Figure 2 is a gas chromatography result of the fragrance component of ginseng treated with far infrared 120 minutes.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
재료 및 방법Materials and methods
인삼Ginseng
사용한 인삼은 2007년 강원도 홍천군 강원인삼농협에서 판매하는 강원지역에서 생산된 6년근 인삼을 구입하여 사용하였다.The ginseng used was purchased and used 6 years old ginseng produced in Gangwon area sold by Gangwon ginseng cooperatives in Hongcheon-gun, Gangwon-do in 2007.
인삼건조 : 원적외선 처리 및 음건Ginseng Drying: Far-Infrared Treatment and Shading
수삼을 세척하여 물기를 제거한 후 지근을 제거하여 주근을 4등분하여 2 ~ 14 ㎛ 파장의 원적외선 건조기 (한국에너지기술, Seoul, Korea)를 이용하여 98±1℃에서 각각 60, 90 그리고 120분 동안 원적외선을 조사하여 건조하였으며, 대조구로는 음건한 인삼을 사용하였다.The fresh ginseng is washed to remove water, and then the roots are removed and the main roots are divided into 4 parts. The far-infrared dryer of 2 ~ 14 ㎛ wavelength (Korea Energy Technology, Seoul, Korea) is used for 60, 90 and 120 minutes at 98 ± 1 ℃ respectively. Far infrared rays were irradiated and dried, and dry ginseng was used as a control.
추출방법 : SPMEExtraction Method: SPME
원적외선 건조처리된 시료를 막자사발을 이용하여 분말화하여 인삼분말 1g을 칭량하여 15ml 용량 바이알에 담고 50℃ oven에 넣고 75㎛ PDMS fiber가 장착된 SPME(Solid phase microextraction) 추출장치로 휘발되는 향기성분을 30분간 흡착시켰다. 흡착된 SPME fiber는 즉시 GC의 injector에 주입하여 분석 검출하였다.The far-infrared dried sample was powdered using a mortar and pestle, 1g of ginseng powder was weighed, placed in a 15ml vial, placed in a 50 ℃ oven, and volatilized by a SPME (Solid phase microextraction) extraction device equipped with 75㎛ PDMS fiber. Was adsorbed for 30 minutes. The adsorbed SPME fiber was immediately injected into the injector of GC for analysis.
분석기기 : GC/MSDAnalyzer: GC / MSD
▷ GC (Agilent 7890A)▷ GC (Agilent 7890A)
Column : HP-5MS (30 x 0.25mm, 0.25㎛)Column: HP-5MS (30 x 0.25mm, 0.25㎛)
Column flow : 1mL/min, HeColumn flow: 1mL / min, He
Injection volumn : 3 ㎕ Injection volumn: 3 μl
Injection mode : SplitlessInjection mode: Splitless
Inlet temperature : 250℃Inlet temperature: 250 ℃
Oven : 40℃(3min)-6℃/min-250℃(5min)-10℃/min-300℃(3min)Oven: 40 ℃ (3min) -6 ℃ / min-250 ℃ (5min) -10 ℃ / min-300 ℃ (3min)
Interface temperature : 280℃Interface temperature: 280 ℃
▷ MS (Agilent 5975C)MS (Agilent 5975C)
Ion source : EI, 70 eVIon source: EI, 70 eV
Ion source temperature : 280℃ Ion source temperature: 280 ℃
Scan range : 30~500 m/zScan range: 30 ~ 500 m / z
Solvent delay time : 0minSolvent delay time: 0min
▷ SPME fiber ▷ SPME fiber
Absorption: 50℃, 30minAbsorption: 50 ℃, 30min
Desorption: 250℃, 1minDesorption: 250 ℃, 1min
분석결과 : Total Ion Chromatogram(TIC), Library Search Report, Mass spectrum, Integration reports Analysis result : Total Ion Chromatogram (TIC), Library Search Report, Mass spectrum, Integration reports
실시예 1: 원적외선 건조 인삼의 향기성분 분석Example 1: Analysis of Flavor Components in Far Infrared Dry Ginseng
원적외선 처리 인삼의 GC/MSD 분석결과와 대표적인 GC Chromatogram은 각각 표 1과 도 1 및 도 2에서 보여준다.The results of GC / MSD analysis and representative GC Chromatogram of far-infrared ginseng are shown in Table 1 and FIGS. 1 and 2, respectively.
표 1
Figure PCTKR2009003189-appb-T000001
 Table 1
Figure PCTKR2009003189-appb-T000001
본 분석 방법으로써 분석된 원적외선 처리 인삼들의 중요한 향기성분은 GC Chromatogram에 5분에서 30분 사이들의 성분들이며, 전체적으로 음건한 인삼에서 원적외선 처리한 인삼에 비해 많은 peak 수와 높은 area 값을 나타냈다. Aldehyde로서 hexanal, heptanal, 2-heptanal, benzaldehyde, nonanal 및 decanal 등은 원적외선 처리된 인삼에서 음건한 인삼에 비해 현저하게 적게 함유된 것으로 나타났으며, 특히 이 가운데 heptanal과 benzaldehyde 성분은 원적외선 처리한 인삼에서 검출되지 않았다. Balsam향 성분인 β-myrcene과 sesquiterpene계에 속하는 azulene 성분도 원적외선 처리한 인삼에서 음건한 인삼에 비해 현저하게 적게 함유된 것으로 나타났다. 그러나 수지성 또는 다소 흙냄새가 나는 p-xylene 성분은 차이가 거의 없는 것으로 나타났다. 미나리 향기성분인 p-cymene은 원적외선 60분 처리한 인삼에서 음건한 인삼의 25% 정도로 감소하였으나, 원적외선 90분, 120분 더 길게 처리한 인삼에서는 검출되지 않았다. 함질소화합물인 pyrazine류는 불쾌한 냄새가 나는데, tetramethyl pyrazine 성분은 음건한 인삼과 원적외선 60분, 90분 처리에서는 검출되었으나, 원적외선 120분 처리에서는 검출되지 않았다. Sesquiterpene계에 속하는 alloraromadendrene 성분은 음건한 인삼에서 검출되지 않았지만 원적외선 처리한 인삼에서 검출되는 것으로 나타났다. 또한 항산화성분인 maltol 성분은 원적외선 처리한 인삼에서 많은 양이 검출된 반면에, 음건한 인삼에서는 검출되지 않았다. 그 외 sesquiterpene계와 알코올류의 향기성분들은 음건한 인삼과 원적외선 처리 인삼에서 대체로 거의 비슷한 수준으로 나타났다.The important fragrance components of far-infrared ginseng analyzed by this analysis method were those from 5 to 30 minutes in GC Chromatogram. Aldehyde, such as hexanal, heptanal, 2-heptanal, benzaldehyde, nonanal and decanal, was found to contain significantly less in the far-infrared ginseng than in the dark ginseng. It was not detected. Balsam-flavored β-myrcene and azulene belonging to sesquiterpene were also significantly lower in far-infrared ginseng than in dry ginseng. However, there was little difference in the p- xylene component with a resinous or slightly earthy smell. The p- cymene, a buttercup scent, was reduced to 25% of the dry ginseng in 60-minute treatments of far-infrared rays, but was not detected in ginseng treated for 90 minutes and 120 minutes longer. The pyrazine, a nitrogen-containing compound, has an unpleasant odor. Tetramethyl pyrazine was detected in dry ginseng and 60-min and 90-min treatments, but not in 120-min. Alloraromadendrene, a sesquiterpene family, was not detected in ginseng, but was detected in far-infrared ginseng. Maltol, an antioxidant component, was detected in far-infrared ginseng, but not in dry ginseng. In addition, the fragrance components of sesquiterpene and alcohol were almost the same level in the dry ginseng and far-infrared ginseng.
결론적으로 원적외선 처리한 인삼의 향이 음건한 인삼에 비해 약한 것으로 나타났다.In conclusion, the fragrance of far-infrared ginseng was weaker than the dry ginseng.
실시예 2: 관능 검사Example 2: Sensory Test
<제조예 1><Manufacture example 1>
수삼을 세척하여 물기를 제거한 후 지근을 제거하여 주근을 4등분하여 2 ~ 14 ㎛ 파장의 원적외선 건조기 (한국에너지기술, Seoul, Korea)를 이용하여 98±1℃에서 60분 건조하여 시료로 사용하였다.The fresh ginseng was washed to remove water, and then the roots were removed. The main roots were divided into 4 parts and dried for 60 minutes at 98 ± 1 ℃ using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ㎛. .
<제조예 2><Manufacture example 2>
수삼을 세척하여 물기를 제거한 후 지근을 제거하여 주근을 4등분하여 2 ~ 14 ㎛ 파장의 원적외선 건조기 (한국에너지기술, Seoul, Korea)를 이용하여 98±1℃에서 90분 건조하여 시료로 사용하였다.The fresh ginseng was washed to remove water, and then the roots were removed, and the main roots were divided into 4 parts, and then dried at 98 ± 1 ° C for 90 minutes using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ㎛. .
<제조예 3><Manufacture example 3>
수삼을 세척하여 물기를 제거한 후 지근을 제거하여 주근을 4등분하여 2 ~ 14 ㎛ 파장의 원적외선 건조기 (한국에너지기술, Seoul, Korea)를 이용하여 98±1℃에서 120분 건조하여 시료로 사용하였다.The fresh ginseng was washed to remove water, and then the roots were removed. The main roots were divided into 4 parts, and then dried at 98 ± 1 ℃ for 120 minutes using a far-infrared dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ㎛. .
<비교예>Comparative Example
수삼을 세척하여 물기를 제거한 후 지근을 제거하여 주근을 4등분하여 음건하여 시료로 사용하였다.The fresh ginseng was washed to remove water, and the root was removed.
관능검사Sensory evaluation
상기 제조예 1 내지 3 및 비교예를 통해서 제조된 건조 시료를 마쇄한 후 물에 약 2%(w/v) 농도로 첨가하여 우려내어 인삼차를 제조한 후, 훈련된 관능검사 요원 12명을 대상으로 3회의 반복에 의한 관능 평가를 실시하였다. 관능검사 항목은 향, 맛, 색, 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. After grinding the dried samples prepared through Preparation Examples 1 to 3 and Comparative Examples and added to the water at a concentration of about 2% (w / v) to prepare a ginseng tea, and then trained sensory test personnel 12 subjects The sensory evaluation was performed by repeating three times. The sensory test items were conducted on fragrance, taste, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.
5: 아주 좋다 ~ 1: 아주 나쁘다 5: very good ~ 1: very bad
표 2
Figure PCTKR2009003189-appb-T000002
 TABLE 2
Figure PCTKR2009003189-appb-T000002
본 발명의 제조예에 의하여 제조된 원적외선 건조 처리된 인삼차가 비교예보다 향, 맛, 색에서 높은 관능적 점수를 보였으며, 제조예 3의 경우 가장 높은 점수를 획득하였다.Far-infrared dried ginseng tea prepared by the preparation of the present invention showed a higher sensory score in aroma, taste, and color than the comparative example, and in the case of Preparation Example 3, the highest score was obtained.

Claims (8)

  1. 수삼을 세척하여 물기를 제거하고, 지근을 제거하며 주근을 절단한 후, 원적외선을 조사하여 건조시켜 인삼의 향기성분을 감소시키는 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.Method of producing ginseng with reduced fragrance components, characterized in that the ginseng is washed to remove water, remove the roots and cut the main roots, and then irradiated with far-infrared rays to reduce the fragrance component of ginseng.
  2. 제1항에 있어서,The method of claim 1,
    상기 원적외선은 2 내지 14 ㎛ 범위의 파장을 방출하는 것임을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.The far-infrared ray is a method for producing a ginseng reduced fragrance component, characterized in that to emit a wavelength in the range of 2 to 14 ㎛.
  3. 제1항에 있어서,The method of claim 1,
    상기 원적외선을 90 내지 110℃의 온도에서 수삼에 조사하는 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.Method for producing ginseng with reduced fragrance components, characterized in that the far-infrared ray is irradiated to ginseng at a temperature of 90 to 110 ℃.
  4. 제1항에 있어서,The method of claim 1,
    상기 원적외선을 1시간 내지 2시간 수삼에 조사하는 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.Method for producing ginseng with reduced fragrance component, characterized in that irradiated with far-infrared ray ginseng for 1 hour to 2 hours.
  5. 제1항에 있어서,The method of claim 1,
    상기 향기성분은 헥사날(hexanal), 헵타날(heptanal), 벤즈알데히드(benzaldehyde), β-미르센(β-myrcene), 아줄렌(azulene), 노나날(nonanal), 데카날(decanal), 또는 p-시멘(p-cymene)인 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.The fragrance component is hexanal, heptanal, heptane, benzaldehyde, β-myrcene, azulene, azulene, nonanal, decanal, or p -cymene ( p -cymene) characterized in that the method for producing ginseng with reduced flavor component.
  6. 제5항에 있어서,The method of claim 5,
    상기 향기성분은 헵타날(heptanal), 벤즈알데히드(benzaldehyde), β-미르센(β-myrcene), 아줄렌(azulene) 또는 p-시멘(p-cymene)인 것을 특징으로 하는 향기성분이 감소된 인삼을 제조하는 방법.The fragrance component is heptane (heptanal), benzaldehyde (benzaldehyde), β- myrcene (β-myrcene), azulene (azulene) or p -cymene ( p -cymene) ginseng reduced aroma component characterized in that How to prepare.
  7. 제1항 내지 제6항 중 어느 한 항의 방법으로 제조된 건조 인삼을 마쇄하여 분말로 만든 인삼차 분말.Ginseng tea powder made by grinding the dried ginseng prepared by the method of any one of claims 1 to 6.
  8. 제7항의 인삼차 분말이 함유된 식품.Food containing the ginseng tea powder of claim 7.
PCT/KR2009/003189 2009-06-01 2009-06-15 Method for preparing panax ginseng c.a. meyer with a reduced amount of fragrance ingredients by using far—infrared irradiation WO2010140730A1 (en)

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CN106924441A (en) * 2017-01-20 2017-07-07 刘玥 Return the application of Chinese herbaceous peony tea
CN113030306A (en) * 2021-03-02 2021-06-25 宁波城市职业技术学院 Method for measuring volatile components of wild panax japonicus in different producing areas

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KR200196638Y1 (en) * 2000-02-19 2000-09-15 심재현 A kim-chi storaging vessel with gems
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CN106924441A (en) * 2017-01-20 2017-07-07 刘玥 Return the application of Chinese herbaceous peony tea
CN106924441B (en) * 2017-01-20 2021-03-02 刘玥 Application of angelica and peony tea
CN113030306A (en) * 2021-03-02 2021-06-25 宁波城市职业技术学院 Method for measuring volatile components of wild panax japonicus in different producing areas

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