WO2012074159A1 - Procédé de production de ginseng noir - Google Patents

Procédé de production de ginseng noir Download PDF

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Publication number
WO2012074159A1
WO2012074159A1 PCT/KR2010/008885 KR2010008885W WO2012074159A1 WO 2012074159 A1 WO2012074159 A1 WO 2012074159A1 KR 2010008885 W KR2010008885 W KR 2010008885W WO 2012074159 A1 WO2012074159 A1 WO 2012074159A1
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WO
WIPO (PCT)
Prior art keywords
ginseng
steaming
hours
fermentation
coating
Prior art date
Application number
PCT/KR2010/008885
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English (en)
Korean (ko)
Inventor
안준민
Original Assignee
An Jun Min
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by An Jun Min filed Critical An Jun Min
Priority to CN2010800705110A priority Critical patent/CN103260433A/zh
Publication of WO2012074159A1 publication Critical patent/WO2012074159A1/fr

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Classifications

    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics
    • 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
    • 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

Definitions

  • the present invention relates to a method for producing black ginseng, and more specifically, in the method of producing black ginseng, which is repeated steaming and drying, to increase the content of irradiated ponin and ginsenosides, and to prevent benzopyrene from being detected, fermentation, coating, ultraviolet irradiation, and the like. It relates to a black ginseng manufacturing method comprising.
  • Ginseng is a herbal medicine that is well known for its efficacy and efficacy, and has been used for thousands of years. Such ginseng is often used as is, or dried ginseng, steamed ginseng also used to produce red ginseng.
  • Korean red ginseng has a historical record of about 1,000 years ago (there is a record of red ginseng in Goryeo-do, written by the Chinese Song Dynasty). have.
  • the numerical objectives of herbal medicines are known as: 1) reducing side effects such as toxicity, 2) altering herbal properties and enhancing drug efficacy, 3) improving storage and storage, and 4) correcting taste and odor and color.
  • red ginseng undergoes a secondary component conversion during an appropriate heat treatment process, thereby generating new active ingredients unique to red ginseng or red ginseng, and some active ingredients increase in content.
  • new ginsengs that do not exist in ginseng are produced according to the processing method of ginseng, and new processed ginsengs can be developed that have better effects on various physiological activities including anticancer activity than ginseng (Okamura N. et al., Biol.Parm. Bull., 17 (2), p. 270, 1994).
  • Korean Registered Patent Publication No. 10-0543862 black ginseng and black ginseng concentrate with excellent content of active ingredient is a black ginseng prepared by steaming black ginseng nine times and drying them in an ocher drying room ten times, and compared to specific ginsenoside components. It is disclosed that black ginseng and black ginseng concentrate with increased content of.
  • Korean Patent Publication No. 10-0529475 Method of manufacturing black ginseng and black rice ginseng
  • the production of black ginseng and black rice ginseng with increased saponin component by washing and drying the ginseng and steaming and drying nine times.
  • a method is disclosed.
  • Korean Patent Publication No. 10-0496418 (the method of manufacturing black rice ginseng and the black rice ginseng prepared by using the same) includes a method of producing black rice ginseng by using a 10-pack 10 method of the roots of ginseng containing most saponins. Is open to the public.
  • Black ginseng manufacturing methods as described above are those that increase the content of the irradiated saponin, a particular ginsenoside component by changing the steaming temperature and time conditions. Nevertheless, there is a problem that the content of the irradiated saponins, ginsenosides is not sufficient.
  • Benzopyrenes are aromatic polycyclic hydrocarbons (PAHs) that are produced when foods are cooked and processed at high temperatures, and are classified as carcinogens (Group 1) by the International Cancer Institute (IARC). The standard is set, and not for black ginseng processed products.
  • PAHs aromatic polycyclic hydrocarbons
  • the problem to be solved by the present invention is to solve the problems described above to increase the absorption rate of the irradiated phonoponin, ginsenosides in the body, to further improve the content of irradiated phonoins, ginsenosides, and to provide a method for producing black ginseng is not detected benzopyrene. .
  • a first steaming step of steaming washed ginseng at 70 to 150 ° C. for 3 to 10 hours;
  • Saccharomyces Cerevisiae Saccharomyces cerevisiae
  • Saccharomyces cerevisiae is added to the enzyme-treated extract provides a method for producing black ginseng comprising a fermentation step of fermentation at 20 to 40 °C for 10 to 48 hours.
  • the edible coating agent is selected from the group consisting of glue, gelatin, agar, casein, sodium alginate, xanthan gum, queen's seed gum, hydroxy cellulose and sodium carboxymethyl cellulose. It is preferably any one, and the coating solution is preferably made by mixing 100 to 500 g of an edible coating based on 1 L of water.
  • the second steaming step is preferably repeated 2 to 8 times.
  • Black ginseng production method after raising the enzyme treatment step before the start of the fermentation step to 80 to 95 °C and left for 3 to 9 hours to fire alpha-amylase (cellulase) and cellulase (cellulase) It is preferable to further include the step of activating and sterilizing.
  • the method for producing black ginseng according to the present invention prevents loss of saponin during growth and prevents direct exposure to high temperature through coating with an edible coating agent, thereby suppressing the generation of carcinogens such as benzopyrene, and in the subsequent fermentation step. It acts as a yeast nutrient that supplies amino acids to Mycec creomyces ( Saccharomyces cerevisiae ), which increases fermentation potency, thereby increasing the absorption rate of irradiated saponinin and ginsenoside in the body and maximizing the content of active ingredients.
  • the method for preparing black ginseng according to the present invention is fermented by fermentation by breaking alpha 1,4 bonds and beta 1,4 bonds of black ginseng starch through an enzyme treatment step through alpha-amylase and cellulase. It increases the potency and liberates the saponins bound to starch, thereby increasing the intestinal absorption of saponins.
  • a first steaming step of steaming washed ginseng at 70 to 150 ° C. for 3 to 10 hours;
  • Saccharomyces Cerevisiae Saccharomyces cerevisiae
  • Saccharomyces cerevisiae is added to the extract of the enzyme treatment complete fermentation step of 10 to 48 hours at 20 to 40 °C.
  • the first steaming step is a known manufacturing method (for example, Korean Patent Publication No. 10-0543862, Korean Patent Publication No. 10-0529475, Korean Patent Publication No. Although not described in the manufacturing method and background art described in 10-0496418, Korean Registered Patent Publication No. 10-0617330, Korean Registered Patent Publication No. 10-0729214, Korean Registered Patent Publication No. 10-0754253, Korea It is substantially the same as the method for manufacturing black ginseng described in the registered Patent No. 10-0844990.
  • Korean Patent Publication No. 10-0543862 Korean Patent Publication No. 10-0529475, Korean Patent Publication No.
  • Korean Registered Patent Publication No. 10-0617330 Korean Registered Patent Publication No. 10-0729214
  • Korean Registered Patent Publication No. 10-0754253 Korean Registered Patent Publication No. 10-0754253, Korea It is substantially the same as the method for manufacturing black ginseng described in the registered Patent No. 10-0844990.
  • the coating step performed after the first steaming step is described in detail as a very important step in the present invention.
  • the coating is applied to the first steamed ginseng to suppress the loss of active ingredients and the occurrence of benzopyrene.
  • the water used for the coating may be ordinary water, but the first steam is completed and the remaining water in the steaming vessel More preferably.
  • Coating with the water remaining in the first steaming vessel is intended to recycle it because the water remaining in the first steaming vessel contains a large amount of active ingredients such as irradiated saponins and ginsenosides.
  • the coating step according to the present invention is mixed with an edible coating to increase the viscosity of the water in the water, preferably water remaining in the steaming container to enable the coating and then heated to make a coating liquid having a viscosity and then using this coating liquid After the first steaming and drying, the entire surface is applied evenly.
  • the drying is completed after the first steaming and the coating before the second steaming can prevent the loss of irradiated phonophonin and ginsenosides from steaming when the coating is applied, and then a long time in several steaming processes. This is because the effects that can be prevented by indirectly exposing heat to benzopyrene produced by exposure to heat are exhibited to the maximum.
  • an edible coating agent is edible and can be used as long as it can increase the viscosity of the water so that coating can be used without particular limitation as a result of evaluation by various experiments of the present inventors glue, gelatin, It has been found that it is preferable to use any one or more selected from the group consisting of agar, casein, sodium alginate, xanthan gum, queensside gum, hydroxy cellulose and sodium carboxymethyl cellulose.
  • an edible coating as described above acts as a yeast nutrient for supplying amino acids to Saccharomyces cerevisiae in the subsequent fermentation step, thereby increasing the fermentation titer and thus increasing the absorption rate of irradiated saponinin and ginsenoside in the body. At the same time increase the content of the active ingredient is effective.
  • the second steaming step performed after the coating step described above is performed similarly to the steaming step of the conventional black ginseng manufacturing method as in the first steaming step, but shows a difference in irradiating ultraviolet rays for 7 to 20 hours after steaming. .
  • the ultraviolet light used in the present invention is an area invisible to the human eye in the electromagnetic spectrum and is invisible to the human eye, and any UV-A of 320 to 400 nm, UV-B of 280 to 320 nm, and UV-C of 100 to 280 nm may be used.
  • the above-mentioned ultraviolet irradiation time is measured by various experimental results of the present inventors and should be irradiated for at least 7 hours to increase the content of the irradiated phononine and ginsenoside, but the width of the increased content increases with the irradiation time. Over time, the meaning of increase is insignificant, and the entire manufacturing process is too long.
  • the second steaming step is preferably performed at about 88 ⁇ 90 °C in consideration of the generation of benzopyrene, loss of the active ingredient, etc.
  • the second steaming step is preferably not repeated once, it is preferable to be repeated, It is preferable that the number of repetitions is up to eight times. This is followed by a total of nine steaming when manufacturing black ginseng in the conventional manufacturing method.
  • the conventional manufacturing method is to manufacture in a state that can be extracted by taking hot water after steaming nine times, or when fermentation is carried out by inoculating yeast in the ginseng between any one of the steaming processes and then fermenting it. Completion of steaming once and end with manufacturing hot water extractable.
  • the hot water is extracted, and then there is a difference in that the preparation is completed through an enzyme treatment and a fermentation step.
  • the hydrothermal extraction step is substantially the same as a conventional hydrothermal extraction step.
  • alpha-amylase and cellulase are added to the hydrothermal extract and the enzyme treatment is performed at 25 to 65 ° C. for 2 to 7 hours.
  • alpha-amylase alpha-amylase
  • cellulase cellulase
  • alpha-amylase alpha-amylase
  • VISCOZYME cellulase
  • the black ginseng production method according to the present invention through the enzyme treatment step through such alpha-amylase and cellulase is the fermentation step by cutting the alpha 1, 4 bond and beta 1, 4 bond of black ginseng starch It increases the fermentation titer and liberates the saponin bound to the starch, thereby increasing the intestinal absorption rate of the saponin.
  • the purpose of carrying out the fermentation step is to increase the absorption rate of the active ingredient in the production process of black ginseng and to maximize the content of the active ingredient such as irradiated saponinin and ginsenoside, and the saccharomyces in the extract after the enzyme treatment is completed.
  • Saccharomyces cerevisiae Saccharomyces cerevisiae is carried out in the form of fermentation for 10 to 48 hours at 20 to 40 °C.
  • the present inventors have conducted fermentation tests through various yeasts, but fermentation through Saccharomyces cerevisiae shows the best results, and Saccharomyces cerevisiae has no particular limitation.
  • the present inventors purchased and used a product commercially available from FERMIVIN, France.
  • the temperature is raised to 80-95 ° C. and left for 3-9 hours to inactivate alpha-amylase and cellulase and sterilize other bacteria. It is preferable to carry out.
  • Jars used as fermentation vessels are sterilized with alcohol in advance and sealed with oxygen-carrying paper and put charcoal on them to prevent invasion of various germs and odors, and covered with several layers of clean, sterilized natural cotton cloth.
  • black ginseng was prepared through a total of nine steaming and drying processes. However, the steaming temperature was maintained at 82 °C.
  • the extracted solution was cooled to room temperature, filtered, and methanol was removed using a vacuum condenser to obtain black ginseng extract. 200 ml of water was added to the black ginseng extract to suspend and 200 ml of ether was added to remove the nonpolar material.
  • the first steaming was completed by putting the hemp into a container containing an edible coating to be applied to the front of the hemp, then taken out, dried to some extent, and then re-added four times to complete the coating step.
  • the coated hemp was steamed at 82 ° C. for 9 hours, and then the second steaming step of irradiating UV light for 14 hours was repeated eight times, and a total of nine steaming steps were performed.
  • the temperature was increased to 85 ° C., and then maintained at this temperature for 6 hours to inactivate the enzyme and sterilize the extract.
  • the present invention was used in the test because it is prepared in an extract state.
  • the extracts were dissolved in methanol, and the components were analyzed by HPLC with respect to the filtrate filtered with a filter.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
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Abstract

Le procédé de production de ginseng noir selon la présente invention comprend : une première étape de cuisson à la vapeur dans laquelle du ginseng frais lavé est cuit à la vapeur pendant 3 à 10 heures à 70 à 150°C ; une étape d'enrobage dans laquelle une solution d'enrobage visqueuse est produite par mélange d'un agent d'enrobage comestible avec de l'eau et chauffage de ce mélange, puis la solution d'enrobage est appliquée en enrobage sur la surface totale du ginseng frais une fois que l'étape de cuisson à la vapeur a été terminée ; une seconde étape de cuisson à la vapeur dans laquelle le ginseng frais, qui a terminé l'étape d'enrobage, est cuit à la vapeur pendant 3 à 10 heures à 70 à 150°C et est irradié avec de la lumière ultraviolette pendant 7 à 20 heures ; une étape d'extraction dans laquelle le ginseng frais, qui a terminé la seconde étape de cuisson à la vapeur, est extrait à l'aide d'eau chaude à 70 à 100°C ; une étape de traitement enzymatique dans laquelle l'alpha-amylase (á-amylase) et une cellulase sont ajoutées à l'extrait de l'étape d'extraction et le traitement enzymatique est amené à se dérouler pendant 2 à 7 heures à 25 à 65°C ; et une étape de fermentation dans laquelle Saccharomyces cerevisiae est placé dans l'extrait qui a terminé le traitement enzymatique, et la fermentation est amenée à se dérouler pendant 10 à 48 heures à 20 à 40°C. Le procédé de production de ginseng noir selon la présente invention est avantageux en ce que, grâce à l'enrobage à l'aide de l'agent d'enrobage comestible, au cours de la cuisson à la vapeur, la perte de saponines est empêchée et une exposition directe à une température élevée est empêchée de telle sorte que la création de substances carcinogènes telles que les benzopyrènes est supprimée, alors que, dans l'étape de fermentation ultérieure, il y a un rôle de nutriment de levure, ce par quoi le Saccharomyces cerevisiae est introduit avec des acides aminés de telle sorte que le degré de fermentation est augmenté et le pourcentage de saponines et ginsenosides bruts absorbés dans le corps est augmenté, alors qu'en même temps la teneur en ingrédients actifs est rendue maximale. De même, le procédé de production de ginseng noir selon la présente invention est avantageux en ce que, grâce à l'étape de traitement enzymatique à l'aide de l'alpha-amylase (á-amylase) et de la cellulase, les liaisons alpha-1,4 et les liaisons beta-1,4 dans l'amidon de ginseng noir sont coupées et le degré de fermentation dans l'étape de fermentation est augmenté et les saponines qui étaient liées à l'amidon sont libérées de telle sorte que le pourcentage de saponines absorbées dans le corps est augmenté. De plus, grâce à l'irradiation à la lumière ultraviolette et la fermentation de post-extraction et similaires également, il y a l'avantage d'une teneur augmentée en saponines et ginsenosides bruts.
PCT/KR2010/008885 2010-12-03 2010-12-13 Procédé de production de ginseng noir WO2012074159A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010800705110A CN103260433A (zh) 2010-12-03 2010-12-13 黑人参制造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2010-0122763 2010-12-03
KR1020100122763A KR101181515B1 (ko) 2010-12-03 2010-12-03 흑삼 제조방법

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WO2012074159A1 true WO2012074159A1 (fr) 2012-06-07

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PCT/KR2010/008885 WO2012074159A1 (fr) 2010-12-03 2010-12-13 Procédé de production de ginseng noir

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CN103446209A (zh) * 2013-08-11 2013-12-18 吉林农业大学 一种基于α-淀粉酶制备人参浆的方法
CN103463152A (zh) * 2013-08-11 2013-12-25 吉林农业大学 一种利用葡萄糖淀粉酶制备人参浆的方法

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KR102059345B1 (ko) * 2017-06-16 2020-02-20 주식회사 다누림 홍삼 음료의 제조방법
KR102210547B1 (ko) * 2019-03-29 2021-02-01 세명대학교 산학협력단 아교를 혼합하여 진세노사이드가 강화된 홍삼 조성물 및 이의 제조방법
KR102209028B1 (ko) * 2020-02-14 2021-01-28 주성수 증포 인삼열매 발효물을 유효성분으로 포함하는 퇴행성 뇌질환 예방 또는 치료용 약학적 조성물
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CN113181274A (zh) * 2021-05-19 2021-07-30 吉林省巨祥生物科技有限公司 一种发酵黑人参粉及其制备方法
KR102366845B1 (ko) * 2021-08-27 2022-02-24 대동고려삼 주식회사 효모발효를 통한 진세노사이드 특이성분 함량이 증가된 흑삼 농축액의 제조방법

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