WO2022086267A1 - Method for preparation of black ginseng for improving cognitive function and black ginseng prepared by same method - Google Patents

Abstract

The present invention aims to provide a standardized preparation method capable of mass production of black ginseng by using an ultra-high pressure process and a ginseng steamer and a standardized preparation method for black ginseng exhibiting an improvement in appearance, color, and gloss and having an increased content of ginsenosides enhancing cognitive function, the method being configured to comprise the processes of: (1) drying fresh ginseng; (2) treating the dried ginseng at an ultra-high pressure; (3) subjecting the ginseng treated at ultra-high pressure to primary steaming and primary drying; (4) subjecting the primarily steamed and primarily dried ginseng to secondary steaming and secondary drying; and (5) subjecting the secondarily steamed and secondarily dried ginseng to tertiary steaming and tertiary drying.

Description

Manufacturing method of black ginseng for improvement of cognitive function and black ginseng manufactured by the method

The present invention relates to a method for producing black ginseng for improving cognitive function and to black ginseng produced by the method.

In general, ginseng ( Panax ginseng CA Meyer ) is a perennial herb belonging to the genus Panax of the Ginseng Family in terms of botanical taxonomics. In oriental medicine, it has been used as a major blood tonic for improving physical strength and regulating biological metabolism of the digestive, nervous, and circulatory systems. Ginseng is usually harvested after cultivating for 4 to 6 years, and it is classified into fresh ginseng that has not been processed after harvest, and white ginseng and red ginseng, which are processed products of fresh ginseng, and black ginseng.

The main ingredients of ginseng include saponins, acid polysaccharides, phenolic compounds, polyacetylenes, alkaloids, essential oils, proteins and peptides, free sugars and fatty acids. Various physiological active ingredients of ginseng extract and various physiologically active ingredients of ginseng show blood sugar control effect, the effect of ginseng on lipid metabolism such as prevention of arteriosclerosis, blood pressure control function, anticancer and cancer prevention effect, sexual function improvement effect, immune activity, antioxidant effect, etc. of various ginseng physiology Research on its activity is being actively conducted.

On the other hand, depending on the processing method of ginseng, new ingredients that did not exist in ginseng are generated during the processing process. Depending on the processing method, new processed ginseng with superior physiological activity than ginseng can be developed. In particular, red ginseng, which is known to have been manufactured about 1,000 years ago, undergoes secondary component transformation during the steaming process, thereby generating new medicinal ingredients unique to red ginseng that do not exist in fresh ginseng or white ginseng, and the content of some active ingredients increases. .

Recently, in an effort to further increase the content of ginsenoside, a new prototype of black ginseng has been developed and is being used as a raw material for processed ginseng products. Black ginseng is manufactured by repeating the process of steaming (steaming) and drying fresh ginseng 9 times using the principle of gujeunggupo (九蒸九曝), which is one of the numerical methods of herbal medicine. there is.

First, black ginseng has only the basic principle of steaming 9 times and drying 9 times, and the standardized process has not yet been established, such as at what temperature and for how long, how and how long to dry. There is this.

Second, there is a problem in that data for setting the processing process for changes in physicochemical properties during the Gujeunggupo process or setting the quality standards for black ginseng itself manufactured with Gujeunggupo are very insufficient.

Third, black ginseng, which is not manufactured by a standardized process, is processed into pouches or concentrates and distributed as red ginseng processed foods (Kim SN 2008), so various safety issues are also emerging.

Fourth, some black ginseng has a problem in that it is difficult to mass-produce it because it repeats the steaming process using pottery or siru.

[Prior art literature]

(Patent Literature)

(Patent Document 1) Republic of Korea Patent Publication No. 10-2010-0098208

(Patent Document 2) Republic of Korea Patent Publication No. 10-2016-0013731

(Patent Document 3) Republic of Korea Patent Publication No. 10-2017-0141832

(Non-patent literature)

(Non-Patent Document 1) (Document 1) Effect of high-temperature and high-pressure treatment on physicochemical properties and antioxidant effect of red ginseng, Korean J. Fod Nutr. Vol. 29. No. 3, 438~47 (2016)

(Non-Patent Document 2) (Document 2) Changes in color and ginsenoside content according to the number of times of steaming during the black ginseng manufacturing process, Korean J. Medicinal Crop Sci. 20(1): 27-35 (2012)

The present invention is intended to solve the above problems, and specific objects are as follows.

First, the present invention has an object to provide a standardized manufacturing process of black ginseng, including the steaming temperature and steaming time of ginseng, and the drying method and temperature and time after steaming.

Second, the present invention has an object to provide quality standards for black ginseng according to the physicochemical properties of black ginseng itself manufactured by a standardized manufacturing process of black ginseng.

Third, the present invention has a purpose to solve various safety problems by allowing black ginseng manufactured according to the established standardized manufacturing process of black ginseng and quality standards of black ginseng to be processed into pouches or concentrates and distributed as red ginseng processed foods.

Fourth, it is an object of the present invention to provide a manufacturing method capable of mass-producing black ginseng by a standardized process for manufacturing black ginseng using an ultra-high pressure process and a steam ginseng machine.

Fifth, the present invention is a method for producing black ginseng with an increased content of ginsenosides, which improves the appearance color and improves cognitive function among ginsenosides, which are the main physiologically active ingredients, by a standardized process for producing black ginseng using an ultra-high pressure process and steaming process for fresh ginseng. It is intended to provide

In order to achieve the above object, the present invention is (1) a process of drying fresh ginseng; (2) ultra-high pressure treatment of the dried fresh ginseng; (3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng; (4) the process of secondary steaming and secondary drying of the primary steamed and primary dried fresh ginseng; and (5) the second steaming, and the third steaming of the secondly-dried fresh ginseng, and the third drying of the black ginseng.

Here, the first step of drying fresh ginseng is a step of drying the fresh ginseng at a temperature of 30 to 70 ℃ so that the moisture content is 20 to 60%, and more preferably, the step of drying fresh ginseng as the first step is the temperature range. It is a process of drying the moisture content to 20-60% while limiting the temperature to 40-60°C.

In addition, the second step, the ultra-high pressure treatment of the dried fresh ginseng is a process of ultra-high pressure treatment at a temperature of 20 to 80 ° C. at 1500 to 6500 atmospheres for 3 to 50 minutes, and more preferably, the temperature range is limited to 20 to 60 ° C. and ultra-high pressure treatment for 3 to 50 minutes under conditions where the pressure range is limited to 3500 to 5500 atm.

And, the third step, the process of primary steaming and primary drying of ultra-high pressure treated fresh ginseng, is a process of steaming at a temperature of 70 to 121 ° C for 30 minutes to 5 hours, and drying at a temperature of 40 to 70 ° C for 3 to 10 hours. will be

In addition, in the fourth process, the first steaming and the second heating of the first steamed fresh ginseng, and the second drying process, the steam is heated at a temperature of 90 to 121 ° C for 30 minutes to 5 hours, and at a temperature of 40 to 70 ° C, 3 It is a process of drying for ~10 hours.

And, the 5th process is a process of steaming and drying at the same temperature and time as the 4th process.

After all, in summary, it is a process of manufacturing black ginseng by performing the second steaming and drying process, which is the fourth process, twice.

The manufacturing method of black ginseng according to the present invention shows the effect of providing a standardized manufacturing process of black ginseng including the steaming temperature and steaming time of ginseng, and the drying method, temperature and time after steaming, and the like, and the standardized manufacturing process of black ginseng It shows the effect of providing the quality standards of black ginseng according to the physicochemical characteristics of the black ginseng itself manufactured by It shows the effect of solving various safety problems by allowing it to be distributed as processed foods, and it has the effect of providing a manufacturing method that can mass-produce black ginseng by a standardized process of manufacturing black ginseng using an ultra-high pressure process and steam ginseng machine. Not only that, but it also shows the effect of providing a method for producing black ginseng with an increased content of ginsenosides, which improves appearance and color and improves cognitive function among ginsenosides, which are the main physiologically active ingredients.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein is those well known and commonly used in the art.

Throughout this specification, when a part "includes" a component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.

The present invention is a ginsenoside (ginsenoside ( ginsenosides), Rg1, Rg2, Rg3, Rh1, Rg5, and relates to a method for producing black ginseng in which the content of Compound K is greatly increased, and an embodiment of the present invention includes:

(1) a process of drying fresh ginseng;

(2) ultra-high pressure treatment of the dried fresh ginseng;

(3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng;

(4) the process of secondary steaming and secondary drying of the primary steamed and primary dried fresh ginseng; and

(5) the second steaming, the second steaming of the secondly dried fresh ginseng, and the step of third drying; may be a method for producing black ginseng comprising.

In this case, the first step of drying fresh ginseng may be a process of drying at a temperature of 30 to 70° C. so that the moisture content is 20 to 60%.

In addition, the process of drying fresh ginseng, which is the first process, may be a process of drying at a temperature of 40 to 60° C. so that the moisture content is 20 to 60%.

And, the second process, the ultra-high pressure treatment of the dried fresh ginseng may be a process of ultra-high pressure treatment at a temperature of 20 to 80 ° C. at 1500 to 6500 atmospheres for 3 to 50 minutes, and more preferably at a temperature of 20 to 60 ° C. It may be a process of ultra-high pressure treatment for 3 to 50 minutes at 3500 to 5500 atmospheres.

In addition, the third process, the process of primary steaming and primary drying of ultra-high pressure treated fresh ginseng, is a process of steaming at a temperature of 70 to 121°C for 30 minutes to 5 hours, and drying at a temperature of 40 to 70°C for 3 to 10 hours. can be

And, in the fourth process, the first steaming, the first steaming fresh ginseng is second steaming, and the second drying step is to steam at a temperature of 90 to 121 ℃ for 30 minutes to 5 hours, and at a temperature of 40 to 70 ℃ 3 It may be a process of drying for ~10 hours.

In addition, the fifth process may be a process of steaming and drying at the same temperature and time as the fourth process.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

[Example 1]

After washing the fresh ginseng with a ginseng washer and drying it in a cold air dryer at a temperature of 20 to 70° C. so that the moisture content becomes 20 to 60%, the fresh ginseng was treated with ultra-high pressure at 20° C. and 3500 atm for 2 minutes, and the ultra-high pressure treated fresh ginseng After performing a primary heating and drying process of primary heating at 70-121 ° C for 30 minutes to 5 hours and primary drying at 40 to 70 ° C for 3 to 10 hours, the first heating and drying process The second steaming and drying process was performed in which the steamed and first dried fresh ginseng was steamed at 90~121°C for 30 minutes to 5 hours and dried at 40~70°C for 3~10 hours, and finally, the second steaming and drying process Black ginseng was prepared by performing a third steaming and drying process of secondly heating and drying fresh ginseng at the same temperature and time for the same temperature and time by Black ginseng was manufactured by performing the process 3 times).

[Examples 2 to 48]

Among the above processes, in particular, since the process related to ultra-high pressure treatment is the most important process for the production of black ginseng, black ginseng was prepared according to Examples 2 to 48 in which the process parameters of the ultra-high pressure treatment process were temperature, pressure, and time as shown in Table 1. prepared, and the evaluation results are shown in Table 1.

	Temperature (℃)	pressure (atmospheric pressure)	hours (minutes)	evaluation
Example 1	20	3,500	2	One
Example 2			8	One
Example 3			14	2
Example 4			20	3
Example 5		4,500	2	2
Example 6			8	2
Example 7			14	2
Example 8			20	3
Example 9		5,500	2	4
Example 10			8	5
Example 11			14	5
Example 12			20	5
Example 13		6,500	2	4
Example 14			8	5
Example 15			14	5
Example 16			20	5
Example 17	40	3,500	2	2
Example 18			8	2
Example 19			14	3
Example 20			20	3
Example 21		4,500	2	3
Example 22			8	3
Example 23			14	4
Example 24			20	4
Example 25		5,500	2	4
Example 26			8	5
Example 27			14	5
Example 28			20	5
Example 29		6,500	2	4
Example 30			8	5
Example 31			14	5
Example 32			20	5
Example 33	60	3,500	2	3
Example 34			8	3
Example 35			14	4
Example 36			20	4
Example 37		4,500	2	4
Example 38			8	4
Example 39			14	5
Example 10			20	5
Example 41		5,500	2	4
Example 42			8	5
Example 43			14	5
Example 44			20	5
Example 45		6,500	2	5
Example 46			8	5
Example 47			14	5
Example 48			20	5

In Table 1, the evaluation score is given as 5 points (average rank (Rank) 1.5 or less), 4 points (3.0 or less), 3 points (5.0 or less), 2 points (7.0 or less), 1 point (7.0 or more) did In other words, a score of 5 means that the average grade of black ginseng is 1.5 or less, meaning the best product close to grade 1. will be.

As shown in Table 1, the second process, the ultra-high pressure treatment of dried fresh ginseng, is to improve the quality of the manufactured black ginseng as the temperature increases in the temperature range of 20 to 80 ℃, and the pressure of 3500 to 6500 atmospheres. It was confirmed that the quality of the manufactured black ginseng improved as the pressure increased in the range.

[Examples 49 to 96]

After washing the fresh ginseng with a ginseng washing machine and drying it in a cold air dryer at a temperature of 20 to 70° C. so that the moisture content becomes 20 to 60%, the fresh ginseng is individually vacuum-packed, and then, under the same conditions as in Examples 1 to 48, ultra-high pressure A treatment process was performed, and the remaining processes were also performed in the same manner as in Examples 1 to 48 to prepare black ginseng (that is, black ginseng in the same manner as in Examples 1 to 48, except that the dried fresh ginseng was individually vacuum-packed. was prepared).

As a result of evaluating the quality of the black ginseng prepared in Examples 49 to 96, the quality of the black ginseng prepared in Examples 1 to 48 was equally excellent.

Examples 49 to 96 were performed under the same conditions as Examples 1 to 48, except that the dried fresh ginseng was individually vacuum-packed, and the ultra-high pressure treatment process was performed, and the quality of the manufactured black ginseng was also the same as in Examples 1 to 48. , are not separately indicated in the table.

[Comparative Example 1]

Black ginseng was manufactured by applying the traditional 9 packs and 9 packs manufacturing method. After washing fresh ginseng with a ginseng washing machine, the temperature was raised to 90 ~ 110 ° C for 1 hour using steam, and the isothermal temperature was maintained for 6 hours. After steaming, the process of stopping the steam, cooling, and drying at 70° C. for 2 days or more was repeated 9 times to prepare black ginseng with a moisture content of 12 to 13%.

Black ginseng prepared according to Comparative Example 1, which is a traditional method of manufacturing 9 packs of 9 bags, was evaluated with an evaluation score of 5 among Examples 1 to 48 (Examples 10 to 12, Examples 14 to 16, and Example 26) to 28, Examples 30 to 32, Examples 39 and 40, and black ginseng prepared according to Examples 42 to 48), the sensory evaluation of flavor, taste, etc., and visual evaluation of color and texture are shown in Table 2, and the contents of ginsenosides contained in 100 g of black ginseng were measured for each type, and the contents of each type were shown in mg unit in Table 3.

It was found that the black ginseng prepared by the ultra-high pressure-treated example method had remarkably superior quality compared to the black ginseng prepared according to Comparative Example 1, which is a traditional manufacturing method of 9 packs and 9 bags.

designation	Example*	Comparative Example 1
incense	Subtle ginseng scent	Almost no ginseng scent
taste	Slightly sweet and soft	Sour and bitter taste
color choice	transparent dark brown	Dark brown with less transparency
Organization	Low air resistance and military heat, compact	There is a lot of air and military power, and it is not dense.

Examples*: Examples 10 to 12, Examples 14 to 16, Examples 26 to 28, Examples 30 to 32, Examples 39 and 40, Examples 42 to 48

Ginsenoside types	Example* (mg/black ginseng 100g)	Comparative Example 1 (mg/black ginseng 100g)
saponin	45.81	21.6
G-Rb1	214.3	244.1
G-Rg1	28.2	69.7
G-Rg3(S)	61.6	8.5
G-Rg3(R)	32.0	5.7
G-Rh1(S)	17.1	3.7
G-Rg2(S)	724.8	273.6
G-Rg2(R)	24.9	3.2
Compound K &G-Rg5	101.7	10.6
G-Rf	39.8	34.3
G-Rb2	155.0	152.9
G-Rd	71.4	49.0
G-Rk1	54.3	12.4
G-F2	31.9	4.3
G-Rk2	38.2	28.5
G-Rc	126.4	134.6

Examples*: Examples 10 to 12, Examples 14 to 16, Examples 26 to 28, Examples 30 to 32, Examples 39 and 40, Examples 42 to 48

Claims (10)

1. (1) a process of drying fresh ginseng;

   (2) ultra-high pressure treatment of the dried fresh ginseng;

   (3) the process of primary steaming and primary drying of the ultra-high pressure-treated fresh ginseng;

   (4) the process of secondary steaming and secondary drying of the primary steamed and primary dried fresh ginseng; and

   (5) the second steaming, the second steaming of the secondly-dried fresh ginseng, and the step of thirdly drying; a method for producing black ginseng.
2. The method according to claim 1, wherein the "drying process of fresh ginseng" is a process of drying at a temperature of 30 to 70° C. so that the moisture content is 20 to 60%.
3. The method according to claim 2, wherein the dried fresh ginseng is individually vacuum-packed so that the moisture content is 20 to 60%.
4. The method according to claim 2 or 3, wherein the "drying process of fresh ginseng" is a process of drying at a temperature of 40 to 60° C. so that the moisture content is 20 to 60%.
5. 5. The method of claim 4, wherein the "process of ultra-high pressure treatment of the dried fresh ginseng" is a process of ultra-high pressure treatment for 3 to 50 minutes at 1500 to 6500 atmospheres at a temperature of 20 to 80 °C.
6. The method according to claim 5, wherein the "process of ultra-high pressure treatment of the dried fresh ginseng" is a process of ultra-high pressure treatment for 3 to 50 minutes at 3500 to 6500 atm at a temperature of 20 to 60°C.
7. The method according to claim 6, wherein the "process of primary steaming and primary drying of the ultra-high pressure treated fresh ginseng" is heated at a temperature of 70 to 121°C for 30 minutes to 5 hours, and from 3 to 10 at a temperature of 40 to 70°C A method for producing black ginseng, characterized in that it is a time-drying process.
8. The method according to claim 7, wherein the "process of second steaming and second drying of the first steamed and first steamed fresh ginseng" is heated at a temperature of 90 to 121° C. for 30 minutes to 5 hours, and 40 to 70° C. A method of manufacturing black ginseng, characterized in that it is a process of drying at a temperature of 3 to 10 hours.
9. The method of claim 8, wherein the fifth step is a step of steaming and drying at the same temperature and time as the fourth step.
10. Black ginseng produced by the method of any one of claims 1 to 8.