WO2017057945A1 - Procédé de production de ginseng fermenté à l'aide de ginseng, de son de riz, de lait et de bactéries d'acide lactique - Google Patents

Procédé de production de ginseng fermenté à l'aide de ginseng, de son de riz, de lait et de bactéries d'acide lactique Download PDF

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Publication number
WO2017057945A1
WO2017057945A1 PCT/KR2016/010967 KR2016010967W WO2017057945A1 WO 2017057945 A1 WO2017057945 A1 WO 2017057945A1 KR 2016010967 W KR2016010967 W KR 2016010967W WO 2017057945 A1 WO2017057945 A1 WO 2017057945A1
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WIPO (PCT)
Prior art keywords
ginseng
rice bran
milk
fermented
lactic acid
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PCT/KR2016/010967
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English (en)
Korean (ko)
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박호근
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박호근
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention steams and sterilizes rice bran dough made by mixing rice bran and milk, and puts ginseng into fermentation composition kneaded by mixing lactic acid bacteria into ginseng in the form of ginseng or white ginseng (dry ginseng) by fermentation.
  • Fermented ginseng that does not leak out the active ingredient of ginseng and keeps its original form, and promotes bioactive substances and digestibility through the physiological action of nutritionally useful microorganisms, and has good texture, easy ingestion, and ingested active ingredient of rice bran It relates to a manufacturing method.
  • Ginseng is a perennial semi-negative herb, belongs to the genus Arelliaceae Panax, and its root is called Ginseng radix for medicinal purposes.
  • the scientific name is Panax ginseng C.A Meyer, named by Carl Anton VonMeyer (1795-1855), where the word "Panax” in Greek is a combination of Pan (all) and Axos (cure) to cure all kinds of illness.
  • Ginseng is ground from ginseng excavated from the ground, steamed with steam according to the processing method, dried red ginseng, cut the roots of ginseng, peeled a little, dried, white ginseng, wiped ginseng with water and soaked in hot water for a certain time, and then classified as dried do. Ginseng contains more than 70% to 75% moisture, so it is difficult to store without special storage facilities or packaging.
  • ginseng protects the five intestines, stabilizes the mind, stops the disease, removes fraud, brightens the eyes, opens the heart, If you eat good and eat long, your body will become lighter and longer. ” And in the appendix, “Ginseng rules the cold and stomach pain, thoracophytic copulation of the large intestine and stomach, and Kwak Landosa. It makes the stomach feel comfortable, stops the corpses, and lets the veins through. ”
  • Ginseng stabilizes the mind, calms down the nerves, stops the chest from beating, activates the brain, and eliminates forgetfulness.” Ginseng has been shown to be effective for people with weakness or congenital weakness, people who are always cold and cold, sweating and lack of appetite.
  • Ginseng includes Chinese ginseng and American ginseng, but Korean ginseng has the best efficacy.
  • the drug is possessed by saponin, the main active substance that shows the pharmacological action of ginseng.
  • Ginseng the world's best medicine, contains 5.22% saponin.
  • Ginseng saponin ginsenoside ginsenoside
  • ginsenoside is a ginseng glycoside that combines ginseng (ginseng) and glycoside (glycoside) is very different from the saponin of the general herbal medicine.
  • Korean ginseng contains more than 20 kinds of ginsenosides.
  • Ginseng also helps improve athletic performance. Some researchers have found that eating ginseng for more than 8 weeks (2g or more per day) improves motor function. Ginseng improves anemia by the blood-forming hematopoiesis. In particular, it increases the red blood cells and hemoglobin, and is effective in the increase of white blood cells by metabolic promoting action of bone marrow.
  • the anti-cancer effect of ginseng is known to revive immune function and reticular endothelial system of cancer patients to prevent cancer from recurring and to inhibit the proliferation of cancer cells.
  • saponins in ginseng and polyphenols, antioxidants prevent cancer cells from proliferating, eliminate harmful oxygen, and increase immunity to diseases.
  • ginsenosides of glycosides and more than 30 kinds of ginsenosides and non-saponin-based physiologically active substances such as polyacetylenes, phenolic compounds, and acidic polysaccharides have been found as ginseng's main active ingredients, and their functions include cardiovascular disorders. Improvement and anti-arteriosclerosis, antidiabetic action, central nervous system regulation, anti-cancer and antioxidant action, liver function has been found to be effective.
  • ginseng is a new health-oriented food material, which is likely to increase demand. Therefore, in order to expand the consumption of Korean ginseng, it is necessary to take measures to increase the commerciality while maintaining the form of ginseng by avoiding the very limited conventional consumption methods such as Samgyetang.
  • the present invention mixes the rice bran extracted from brown rice with milk and sterilizes the rice bran dough by kneading it, and sterilizes the steamed sterilized rice bran dough with lactic acid bacteria fermented milk and kneaded into the fermentation composition kneading It is to provide fermented ginseng made by fermenting ginseng in the form of white ginseng (dry ginseng) and drying it.
  • the present invention is easy to long-term storage, it is possible to increase the value of the product visually seen by the fermented ginseng maintaining the prototype of ginseng root roots to consumers, and the active ingredient of ginseng is not leaked nutritionally useful microorganisms It is to provide fermented ginseng that can increase the bioactive substance and digestibility through the physiological action of the food, good intake and easy ingestion, and can be consumed with the active ingredient of rice bran.
  • the present invention is a first step of mixing the rice bran and milk after the roasting process and kneading it to make a rice bran dough, the second step of steam sterilization of the rice bran dough, steam sterilized rice bran of the second step
  • the third step of mixing the lactic acid bacteria fermented milk and kneading it to make a fermentation dough the fourth step of fermenting ginseng into the fermentation dough of the third step and the fermentation dough of the fourth step It features a fermented ginseng production method using ginseng, rice bran, milk, lactic acid bacteria consisting of a fifth step to obtain only fermented ginseng and to dry it.
  • stir-fried rice bran for 20 to 30 minutes, and then put 500-1000 cc of milk for 1 kg of stir-fried rice bran to make rice bran dough.
  • the rice bran dough is steamed and sterilized for 20 to 30 minutes at a temperature of 90 to 120 ° C.
  • ginseng is mixed with rice bran, milk and lactic acid bacteria, and the ginseng is put into a fermentation composition kneaded therein, wherein the ginseng is fermented at a temperature of 36 to 39 ° C. for 70 to 80 hours.
  • the rice bran, milk, lactic acid bacteria are mixed and put ginseng in the fermentation composition kneading it, white ginseng (dry ginseng) is characterized in that the fermentation for 100 to 140 hours at a temperature of 36 ⁇ 39 °C.
  • the ginseng is characterized in that the whole root.
  • the fermented ginseng put into the fermentation composition dough ginseng into fermented ginseng and dried for 40 to 80 hours at a drying temperature of 35 ⁇ 40 °C.
  • fermented ginseng using ginseng, rice bran, milk, and lactic acid bacteria of the present invention minimizes fluidity of fermentation so that fermented ginseng can be fermented without leaking and the physiological action of microorganisms that are nutritionally useful. There is an effect that can improve the active material and digestibility.
  • the present invention is easy to long-term storage of fermented ginseng by making fermented ginseng made of whole root of ginseng close to the shape of ginseng, and drying it, even when circulating the fermented ginseng to consumers, fermentation in the form of near ginseng There is an effect that can increase the visual product value and the confidence of consumers seen by the ginseng.
  • the fermented ginseng of the present invention has a texture that has a good taste and aroma to eat even children who do not like ginseng because of the bitter taste, there is an effect that can be ingested with the active ingredient of rice bran.
  • 1 is a flow chart of a method for producing fermented ginseng using ginseng, rice bran, milk, lactic acid bacteria according to the present invention.
  • the present invention is the first step (S1) of making rice bran dough by mixing and kneading the rice bran and milk extracted from brown rice and the roasting process, and the second step (S2) to steam sterilization of the rice bran dough, and the The third step (S3) of mixing the lactic acid bacteria fermented milk in the steamed sterilized rice bran dough of the second step and kneading it, and the fourth step of putting ginseng into the fermentation dough of the third step to ferment Step (S4), and the fermented ginseng consisting of a fifth step (S5) to obtain only the ginseng fermented in the fermentation composition dough of the fourth step and to dry it.
  • Fermented ginseng applied to the present invention is generally made of whole roots that maintain the original form of ginseng, such as ginseng with water content of 75% or more, or white ginseng (dry ginseng) with water content of 20% or less and increased ginsenosides. It is fermented into the composition kneaded, fermented, white ginseng (dry ginseng) according to the present invention means to include all the dried ginseng without removing the skin of the ginseng and dried white ginseng or ginseng.
  • the rice bran is extracted from brown rice from which the chaff has been removed, and then roasted in a stir-frying pan for 20 to 30 minutes. Then, 500 to 1000 cc of milk is added to the obtained 1 kg of stir-fried rice bran to make rice bran dough. . Milk contained in the rice bran kneading serves to promote the activation of lactic acid bacteria during the lactic acid bacteria fermentation process of ginseng in the post-process.
  • the content of the milk contained in the rice bran kneading is made of 500 ⁇ 1000cc milk, 500cc in the case of fresh ginseng, 1000cc in the case of white ginseng (dry ginseng) is preferably kneading, which is more water content than ginseng Less white ginseng (dry ginseng) is preferred to dilute the rice bran dough so that the fermentation of lactic acid bacteria and rice bran can easily penetrate into white ginseng (dry ginseng) during fermentation.
  • Rice bran is a fine sesame that is separated from rice after rice is extracted from rice, and brown rice is converted into white rice. Fat, protein, and fiber make up a large part of nutrients. Vitamin A, thiamine, pyridoxine, Various nutrients have been confirmed, such as vitamin B group such as niacin, vitamin E, and minerals such as calcium, zinc and iron.
  • rice nutrients are concentrated and fermented with rice bran, which contains nutrients such as vegetable protein and vitamins, so that the active ingredients of rice bran can be ingested together.
  • rice bran is to have a savory flavor in the lactic acid bacteria fermentation composition dough of the post-process by using the roasted rice bran has been subjected to the roasting process.
  • the rice bran is steamed and sterilized for 20 to 30 minutes at a temperature of 90 to 120 ° C., while the rice bran is mixed with milk to prevent the generation of harmful bacteria, so that sterilization is performed.
  • a temperature of 90 to 120 ° C. the rice bran is mixed with milk to prevent the generation of harmful bacteria, so that sterilization is performed.
  • the third step (S3) it is mixed with steamed sterilized rice bran dough at a ratio of 150 ⁇ 200ml lactic acid bacteria fermented milk to make a fermentation dough that can be fermented ginseng by kneading it.
  • the process of fermenting ginseng into the fermentation dough by fermentation of the lactic acid bacterium in the fermentation composition dough further activates the activity of lactic acid bacteria and promotes the growth of lactic acid bacteria, and the fermentation composition dough reduces the fluidity of water.
  • Ginseng can be fermented without the active ingredient in ginseng.
  • step (S4) rice bran, milk and lactic acid bacteria are mixed and the fermentation composition kneaded therein is put in a fermentation vessel, and then ginseng is added to the fermentation composition kneading, but the ginseng is 70-80 hours at a temperature of 36-39 ° C. Fermentation, white ginseng (dry ginseng) is a ginseng fermentation in the process of 100 to 140 hours at a temperature of 36 ⁇ 39 °C.
  • Ginseng is collected, washed with water, foreign substances are removed, and selected through the selection process, using ginseng or white ginseng (dry ginseng), but it is preferable to use 5-6 years old ginseng with excellent medicinal ingredients.
  • ginseng is added, the ginseng does not touch each other so that the ginseng is evenly contacted with the fermentation composition dough so that the fermentation is easily performed.
  • step (S5) to put the fermented ginseng into the fermented ginseng dough into a drier to make a dried fermented ginseng by drying for 40 to 80 hours at a drying temperature of 35 ⁇ 40 °C.
  • the dried fermented ginseng is intended to be easily ingested with a moisture content such that the root of ginseng and white ginseng (dry ginseng) forms an almost soft shape, and is stored at room temperature or refrigerated.
  • the present invention minimizes the fluidity of moisture by putting ginseng into fermented composition dough mixed with rice bran, milk and lactic acid bacteria, so that the active ingredient of ginseng can be fermented without leaking from ginseng and microorganisms which are nutritionally useful.
  • the bioactive substance Through the physiological action of the bioactive substance and can improve the digestibility, it is possible to ingest the active ingredient of rice bran absorbed during the fermentation of ginseng.
  • fermented ginseng made of whole root of ginseng is manufactured and dried to facilitate long-term storage of fermented ginseng, and when fermented ginseng is distributed to consumers by fermented ginseng. It is possible to increase the visual product value and the consumer's confidence displayed to the consumer.
  • the fermented ginseng When the fermented ginseng is to be ingested, it can be consumed directly or in combination with a favorite food such as honey, and can be ingested in various ways such as taking a powder made by grinding fermented ginseng. Even children who do not like have an easy-to-eat taste and aroma.

Abstract

La présente invention concerne un procédé pour produire du ginseng fermenté qui conserve la forme d'origine de ginseng qui est sous la forme de ginseng frais ou de ginseng blanc (ginseng séché), maintient des ingrédients efficaces de ginseng intacts, augmente un matériau bioactif et la digestibilité en raison d'une action physiologique bénéfique d'un point de vue nutritionnel d'un micro-organisme, a un bon goût, est facile à prendre, et permet de prendre des ingrédients efficaces de son de riz en même temps, au moyen de ginseng fermenté réalisé par ajout de ginseng dans une pâte de fermentation et fermentation de cette dernière, la pâte de fermentation étant réalisée par cuisson à la vapeur et stérilisation d'une pâte de son de riz obtenue en mélangeant le son de riz et le lait, en les mélangeant avec des bactéries d'acide lactique, et en malaxant le mélange. En d'autres termes, la présente invention concerne un procédé pour produire du ginseng fermenté à l'aide de ginseng, de son de riz, de lait et de bactéries d'acide lactique, le procédé comprenant les étapes suivantes : une première étape pour réaliser une pâte de son de riz par mélange de son de riz grillé avec le lait et malaxage du mélange ; une deuxième étape pour cuire à la vapeur et stériliser la pâte de son de riz ; une troisième étape pour réaliser une pâte de fermentation par mélange de la pâte de son de riz cuite à la vapeur et stérilisée, obtenue dans la deuxième étape, avec le lait fermenté par bactéries d'acide lactique, et malaxage du mélange ; une quatrième étape pour ajouter, à la pâte de fermentation obtenue dans la troisième étape, le ginseng et la faire fermenter ; et une cinquième étape pour obtenir, à partir de la pâte de fermentation obtenue dans la quatrième étape, le ginseng fermenté seulement et le sécher.
PCT/KR2016/010967 2015-10-01 2016-09-30 Procédé de production de ginseng fermenté à l'aide de ginseng, de son de riz, de lait et de bactéries d'acide lactique WO2017057945A1 (fr)

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KR10-2015-0138296 2015-10-01
KR1020150138296A KR101701637B1 (ko) 2015-10-01 2015-10-01 인삼, 미강, 우유, 유산균을 이용한 발효 인삼 제조방법

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KR102090389B1 (ko) * 2018-08-16 2020-03-17 박호근 수삼 및 들깨박을 이용한 건강기능식품의 제조방법

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KR101020579B1 (ko) 2009-03-03 2011-03-09 하늘빛 주식회사 수삼을 함유한 식물성 건강 음료 및 그 제조방법
KR101088190B1 (ko) 2009-09-22 2011-11-30 금산인삼협동조합 동결 건조 수삼 블럭의 제조방법
KR101362192B1 (ko) 2011-10-07 2014-02-11 김형식 수삼의 가공방법

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Publication number Priority date Publication date Assignee Title
KR100789261B1 (ko) * 2004-12-28 2007-12-31 김재백 배당체 분해물을 함유하는 발효인삼 및 이의 제조방법
KR101228554B1 (ko) * 2008-10-30 2013-02-01 이영득 진피발효생성방법 및 이에 의한 진피발효생성물
KR101132177B1 (ko) * 2009-07-16 2012-04-05 주식회사 에취알에스 쌀눈과 미강과 밀기울이 함유된 발효식품 및 그 제조방법
KR101393193B1 (ko) * 2012-06-12 2014-05-08 윤선영 발효 미강을 함유하는 건강 보조 식품 및 그 제조방법
KR101374424B1 (ko) * 2013-09-13 2014-03-17 박호근 미강과 쌀눈과 아마씨를 이용한 건강기능식품의 제조방법

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