KR20080107924A - Manufacturing method of red ginseng concentrate - Google Patents

Abstract

The present invention relates to a method for preparing red ginseng concentrate, and in particular, to a method for producing red ginseng concentrate using ginseng, a red ginseng concentrate prepared by the method and a red ginseng related product using the same. The manufacturing method of the red ginseng concentrate according to the present invention enables the preparation of the red ginseng concentrate having an excellent content of irradiated phononine. Therefore, the red ginseng concentrate prepared by the manufacturing method of the present invention can be used not only to produce a red ginseng-related product having excellent efficacy, but also to prepare excellent red ginseng-related products along with mushrooms and cordyceps.

Description

Method for producing red ginseng concentrate {Method for producing red-ginseng extract}

Figure 1 shows the color change of red ginseng according to the steaming time.

The present invention relates to a method for preparing red ginseng concentrate, and in particular, to a method for producing red ginseng concentrate using ginseng, a red ginseng concentrate prepared by the method and a red ginseng related product using the same.

Panax ginseng CA Meyer is a perennial herb belonging to the genus Araliceae Panax ginseng, and is regarded as the most important herbal medicine used in the Chinese medicine in tonic, gangjeong and gangjeong. It is known to have the effects of hematopoiesis, heat retention, fatigue recovery, mental stability, sedation, and is widely used for medicinal purposes.

Ginseng contains major potency components such as saponin, essential oils, phytosterols, polyacetylene, and fat-soluble components such as phenolic substances, and polysaccharides. The effects of ginseng are mainly due to ginseng saponins (ginsenoside). A lot of research is being done. Ginseng saponins are composed of ether-bonded sugars such as glucose, rhamnose, xylose and arabinose in the alcoholic OH groups of R1, R2 and R3 of triterpene, protopanaxadiol and protopananatriol. More than 30 kinds of ginseng saponins have been identified, and according to the characteristics of the chemical structure, Protopanaxadiol (19 species), Protopanaxatriol (10 species) and Oleanane (1) Species) saponins.

This ginseng saponin is not toxic unlike other plants, and is anti-cancer, anti-diabetic, central nervous system, arteriosclerosis and hypertension prevention, liver function and hangover removal, anti-fatigue and anti-stress, antioxidant, Anti-inflammatory activity, protein synthesis promoting action, immune enhancing action and the like are known.

Among saponins, saponins which are unique to red ginseng are produced by steaming and drying ginseng, and they are unique ingredients such as ginsenosides Rg ₂ , Rg ₃ , Rh ₁ , Rh ₂ , and Rs ₃ which are present in small amounts in red ginseng. This cancer prevention, cancer cell growth inhibitory effect, blood pressure lowering action, neuroprotective neuroprotective action, anti-thrombotic action, antioxidant activity has been found to be attracting attention as the advantage that only red ginseng has.

In recent years, various foods have been developed to consume ginseng saponin, which has excellent effects on various diseases, and in particular, demand for red ginseng-related products is expected to increase due to improved living standards and increased consumer desire for health foods. It is expected to increase.

Accordingly, the present inventors have developed a method for producing red ginseng extract with excellent irradiated poinin content while conducting research to develop red ginseng-related products of excellent quality, and completed the present invention by manufacturing red ginseng extract and red ginseng related products using the same. .

Accordingly, it is an object of the present invention to provide a method for preparing red ginseng extract.

In order to achieve the above object, the present invention provides a method for preparing red ginseng extract.

In order to achieve another object of the present invention, the present invention provides a red ginseng extract prepared by the above production method.

In order to achieve another object of the present invention, the present invention provides a red ginseng product comprising the red ginseng extract.

Hereinafter, the present invention will be described in more detail.

The manufacturing method of the red ginseng concentrate of the present invention is characterized by comprising the steps of steaming, primary drying, secondary drying, red ginseng extraction and concentration.

The red ginseng concentrate of the present invention will be described in detail below.

That is, the manufacturing method of the red ginseng concentrate of the present invention

(a) steaming ginseng at 94-96 ° C. for 5-8 hours;

(b) first drying the ginseng steamed in step (a) at 65 to 75 ° C. for 18 to 36 hours;

(c) preparing red ginseng by secondary drying the ginseng dried in step (b) for 48 to 96 hours at 45 to 55 ° C;

(d) extracting the red ginseng prepared in step (c) into 15-25 times purified water and heating by heating at 94-96 ° C. for 18-36 hours; And

(e) concentrating the extract in step (d).

Ginseng used in the production method of the present invention is not particularly limited to the type and origin. For example, the ginseng is Panax ginseng CA Meyer, Panax ginseng quinquefolium), jeonchilsam (Panax notoginseng), jukjeol three (Panax japonicum ), Trilobite ( Panax trifolium ) and Himalayan ginseng ( Panax pseudoginseng ).

Steaming in step (a) may be performed by conventional methods known in the art, for example, by placing ginseng well-washed with water so as not to be mixed with foreign materials, so as not to be pressed or overlap with each other in the steamer, and then heating it. Steaming is carried out at 94-96 ° C. for 5-8 hours, and when steaming at a temperature below 94 ° C. or for less than 5 hours, the vaporization is not sufficient, resulting in low irrelevant irradiated saponin, at temperatures above 96 ° C. or 8 hours. When steaming for more than this time, steaming becomes excessive and the irrelevant amount of irradiated ponin is not appropriate. On the other hand, before drying the steamed ginseng to lower the pressure of the steamer, suddenly lower the pressure, the body of the ginseng will burst most of the steam from the steamer or left until the pressure is normal pressure.

The primary drying of step (b) is carried out for 18 to 36 hours at 65 to 75 ℃ steamed ginseng in a conventional dryer. Preferably it can be dried in a hot air dryer under the conditions of 70 ℃, 24 hours. The primary drying causes the surface of ginseng to dry, and this surface acts as a shielding membrane, preventing much of the volatilization of useful volatiles.

The secondary drying of step (c) is carried out by drying for 48 to 96 hours at 45 to 55 ℃ in a conventional dryer. Preferably, the hot air dryer can be dried under the conditions of 50 ° C. and 72 hours, and red ginseng is prepared through secondary drying.

Extraction of the step (d) may be by a hot water extraction method known in the art, for example, the red ginseng prepared in 15 to 25 times purified water and performed by heating at 94 to 96 ℃ for 18 to 36 hours do.

Concentration of the extract of step (e) may be by conventional concentration methods known in the art for ease of storage and commercialization, such as vacuum concentration, heating concentration, freeze concentration method and the like.

In the experimental example of the present invention by varying the steaming temperature and steaming time, the content of irradiated ponponin according to each condition was measured. As a result, it was found that ginseng steamed at a temperature of 94 to 96 ° C. and a time of 5 to 8 hours has an excellent content of irradiated phononine to make a product having excellent efficacy. In one embodiment of the present invention to prepare a red ginseng concentrate based on the above results.

Therefore, the method for preparing a red ginseng concentrate of the present invention can produce a red ginseng concentrate having a high content of irradiated ponin. In addition, the red ginseng concentrate is applied to known granular tea manufacturing method, capsule or tablet manufacturing method and drink manufacturing method together with additives such as green mushrooms, cordyceps and acidulants, functional ingredients, preservatives, seasonings, coloring agents, vitamins, and granule tea, capsules, tablets. And red ginseng products such as drinks.

Below. 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.

< Experimental Example  1>

Comparison of Effects of Red Ginseng Concentrate on Manufacturing Conditions

<1-1> Steaming  Comparison of effects of temperature

Ginseng (5 years old Punggi Ginseng) was washed with water, and the washed ginseng was placed on the tray so as not to be pressed or overlapped with each other, and the temperature was changed at normal pressure (90 ℃, 92 ℃, 94 ℃, 96 ℃ and 98 ℃) for 3 hours. Steamed for a while. After steaming, the pressure was slowly lowered to equal the atmospheric pressure, which was slowly cooled to room temperature. This was first dried for 24 hours in a 70 ° C hot air dryer, and again subjected to secondary drying for 72 hours in a 50 ° C hot air dryer. The well dried red ginseng was finely ground and stored frozen until used in the experiment.

The irradiated ponsonine content of red ginseng according to the steaming temperature was performed according to the red ginseng component test method described in the Food Code. Briefly, first, 10 g of each finely ground sample was precisely weighed, placed in an Erlenmeyer flask, and 100 ml of methanol was added thereto, stirred and extracted twice for 1 hour, and then filtered. The filtrate residue was washed again with 50 ml methanol and the filtrates were combined and concentrated under reduced pressure in a water bath. The concentrated residue was dissolved in 50 ml of water and transferred to a separatory funnel and extracted three times with 50 ml of saturated butanol. The combined extracts were transferred to a separatory funnel, washed with 50 ml of water, and the water and butanol layers were completely separated, transferred to a concentrated flask, and concentrated under reduced pressure in a water bath to remove butanol. 50 ml of ether was added to the concentrated residue, and a reflux condenser was added to remove the ether after degreasing at 36 ° C. for 30 minutes in a water bath. The residue was dried at 105 ° C. for 20 minutes, cooled again in a desiccator for 30 minutes, and weighed to determine the content of the irradiated phonyponin.

As a result, as shown in Table 1, the irradiation-ponin content for each steaming temperature was 4.8% at 90 ° C, 5.5% at 92 ° C, 5.9% at 94 ° C, 5.8% at 96 ° C, and 5.5% at 98 ° C. In addition, the color of steamed red ginseng showed little change of color when treated at 90 ℃ and 92 ℃, and the color of red ginseng was dark brown at 94 ℃ and 96 ℃, but the color of red ginseng was higher than 98 ℃. It appeared to change. Therefore, red ginseng steamed at 94-96 ° C. showed the highest content, and red ginseng at 94-96 ° C. would be advantageous based on the best results.

Steaming temperature (℃) 90 92 94 96 98 Irradiated Phonine Content (%) 4.8 5.5 5.9 5.8 5.5

<1-2> Steaming  Compare effects over time

To determine the effect of steaming time, different steaming times (1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, 7 hours, 8 hours and 10 hours) at 94 ℃ Color and irradiated phononine content was measured. Irradiation content was measured in the same manner as in Experimental Example <1-1>.

As a result, the color of red ginseng was changed to brown color of steamed ginseng as the steaming time elapsed as shown in FIG. 1, and after 4 hours, the color of red ginseng was brown, and after 10 hours, the color of brown was exceeded. It turned out to be dark brown.

The amount of irradiated ginseng per hour was shown to reach the maximum at 6 hours of red ginseng, as shown in Table 2 below, after which the content of irradiated ginseng was lowered. From the results, it was found that the steaming time is preferably about 5 hours to 8 hours in view of the content of the irradiated phononine.

Steaming time (hours) One 2 3 4 5 6 8 10 Irradiated Phonine Content (%) 5.0 4.1 4.5 6.0 7.3 8.3 7.6 6.2

From the above results, the temperature for red ginseng of red ginseng is 94-96 ° C., and the time for red ginseng is 5 to 8 hours, and drying is carried out over the first and second periods, so that the surface hardening phenomenon and the red ginseng are rapidly contained. It would be desirable to prevent volatilization of various flavor components and volatilizable pharmacologically active substances.

< Example  1>

Preparation of Red Ginseng Concentrate of the Invention

<1-1> Preparation of Red Ginseng

The ginseng (5 years old Punggi ginseng) was washed with water, and the washed ginseng was placed on a rice tray so as not to be pressed or overlapped with each other, and steamed at 94 ° C. for 6 hours. After steaming, the steam of the machine was slowly discharged or left until the pressure became atmospheric pressure. At this time, if you suddenly remove steam, most of the body of hemp will burst. Steamed hemp was dried in a hot air dryer at 70 ° C. for 24 hours, and then again dried in a hot air dryer at 50 ° C. for 72 hours. Lastly, the dried red ginseng was trimmed to produce roots and roots.

<1-2> Preparation of Red Ginseng Concentrate

Using red ginseng prepared in Example <1-1> as a raw material, a red ginseng concentrate was prepared using a red ginseng extractor. 20 times of water was added to the dried red ginseng and extracted at 96 ° C. for 24 hours. The red ginseng extract obtained by filtration was about 2% solids, and concentrated to prepare a red ginseng concentrate having a solid content of 64%.

<1-3> Preparation of Situation Mushroom Concentrate

The situation concentrate was prepared using an extractor as a raw material of situation mushrooms. 20 times of water was added to the cut | disconnected (3-4 cm x 0.5-1 cm) situation mushroom, and it extracted at 100 degreeC for 3 hours. Secondary extraction was carried out in the same manner and conditions as the above procedure. The primary and secondary extracts were filtered and concentrated to prepare a viscous mushroom concentrate with a solid content of 60%.

< Production Example  1>

Red ginseng Granular tea  Produce

Red ginseng granular tea was prepared using the red ginseng concentrate (64% solids) prepared in Example 1. Herbal extract (Hanmi Flavor Chemistry) was used to prepare granule tea. Red ginseng concentrate, herbal extracts, lactose ratio used for the production of granular tea is shown in Table 3 below.

The manufacturing process of granule tea is as follows. ① Mixing: Each of the above raw materials was added according to the mixing ratio, and mixed for 20 minutes in a double cone mixer. ② Association: 10% of purified water was added to the mixture, and 20 minutes were combined in a mixer. ③ Granules: The association was passed through a sieve in the oscillator (oscillator). ④ Drying: The granules were dried in a dryer at 60 ° C. for 15 hours. Drying was carried out until the moisture content was 5% or less. ⑤ Formulation: The dried material was passed through a sieve in the oscillator. ⑥ Filling: Filled with filler for packing granular tea.

Sample Number Red ginseng concentrate Herb Extract Lactose One 10 0 90 2 9 One 90 3 8 2 90 4 7 3 90

As a result of examining the sensory properties and properties (granular tea appearance, solubility, fragrance, etc.) of the granulated tea prepared at the blending ratio, 8% red ginseng extract, 2% herbal extract, and 90% lactose were good.

< Production Example  2>

Red Ginseng-Situation Granular tea  Produce

Red ginseng-sulfur granule tea was prepared using the red ginseng concentrate (64% solids) and the situation concentrate (60% solids) prepared in Example 1. In the preparation of granular tea was used herb flavor to give the flavor, the ratio of red ginseng concentrate, situation concentrate, herbal extract, lactose is shown in Table 4.

The manufacturing process of granule tea is as follows. ① Mixing: Each of the above raw materials was added according to the mixing ratio, and mixed for 20 minutes in a double cone mixer. ② Association: 10% of purified water was added to the mixture, and 20 minutes were combined in a mixer. ③ Granules: The association was passed through a sieve in the oscillator (oscillator). ④ Drying: The granules were dried in a dryer at 60 ° C. for 15 hours. Drying was carried out until the moisture content was 5% or less. ⑤ Formulation: The dried material was passed through a sieve in the oscillator. ⑥ Filling: Filled with filler for packing granular tea.

Sample Number Red Ginseng Extract Situation Extract Herb Extract Lactose One 10 0 0 90 2 9 One One 89 3 8 One One 89 4 7 One One 89

The results of the sensory and properties (granular tea appearance, solubility, fragrance, etc.) of the granulated tea prepared at the above compounding ratio were the best for red ginseng extract 8%, situation extract 1%, herbal extract 1%, and lactose 89%. Appeared.

< Production Example  3>

Preparation of Red Ginseng-Situation Capsules

In order to prepare a red ginseng and the situation in the form of a capsule (capsule) in order to be able to take a portable red ginseng-sense capsule was prepared by the following process using a compounding ratio as shown in Table 5.

① Mixing: The raw materials were added according to the mixing ratio and mixed for 20 minutes using a double cone mixer. ② Filling: Filled with automatic or semi-automatic capsule filling machine (330mg). ③ Selection: Empty capsules and defective products were selected and commercialized.

ingredient Addition amount (%) Remarks A B C Red Ginseng Ex 8 10 15 Situation Mycelia Powder 5 5 5 High molecular polysaccharides Avicel 80 80 75 Vitamin b1 0.1 0.1 0.1 Vitamin b6 0.1 0.1 0.1 Vitamin C replaceable L-arginine 2.4 2.4 2.4 Taurine 4.4 2.4 2.4 system 100 100 100

The results of testing the sensory properties and properties (granular tea appearance, solubility, fragrance, etc.) of the granulated tea prepared at the above compounding ratio were 10% red ginseng extract, 5% situational mycelial powder, 80% Avicel, 0.1% vitamin B1, and vitamin B6 0.1. %, L-arginine 2.4%, taurine 2.4% was good.

< Production Example  4>

Red Ginseng-Situation Tablet  Produce

In order to prepare the red ginseng and the situation in a tablet (tablet) form to be taken in a portable formulation, the red ginseng-situation tablet was prepared by the following process using the compounding ratio as shown in Table 5.

Red ginseng-situation tablet manufacturing process ① grinding: ground mycelium extract powder was ground (less than 80mesh). ② Mixing: The above raw materials were added and mixed according to the blending ratio. ③ Association: Addition of 50% EtOH 3% (v / w) to the mixture was performed for 20 minutes in a mixer. ④ Granules: The association was passed through a sieve (20mesh) in an oscillator (oscillator). ⑤ Drying: The granules were dried in a dryer at 55 ° C. for 5 hours. ⑥ Formulation: Pass the dried material through a sieve (20mesh) in the oscillator. ⑦ Tableting: Tablets were prepared by tableting individual tablets (500 mg).

< Production Example  5>

Red Ginseng-Cordyceps sinensis Drink  Produce

To prepare a drink containing the red ginseng concentrate and Cordyceps sinensis concentrate prepared in Example 1 was carried out as follows.

At this time, the Cordyceps sinensis extract was placed in an extract container of Cordyceps sinensis 4g (0.2g / bottle x 20 bottles), 30 times (120ml) of water, and extracted at 100 ℃ 60 minutes. This extract was filtered with a 5 μm filter paper (No. 2) to obtain a filtrate.

For a test study (20 bottles-2,000 ml), 1,000 ml of purified water was added to 260 g of liquid fructose, and dissolved and pre-sterilized for 30 minutes at 90 to 95 ° C. After cooling to 60 to 70 ℃, according to the composition of Table 6, acidulants, functional ingredients, preservatives, seasonings, coloring, vitamins were added in order and mixed and dissolved using a mixer.

According to the composition of Table 6, the ingredients prepared using the above methods were prepared in large quantities by red ginseng-Congdongchaecho drink, each bottle 100ml and sealed with a sealer, and then sealed with a sealer for 15 to 30 minutes in an 80 ° C water bath. Prepared by sterilization.

division ingredient content Remarks Main raw material Red ginseng (0.5g) 0.5% Raw materials Cordyceps Sinensis (0.2g) 0.2% sweetener Liquid fructose About 13% Acidulant Citric acid (function) 0.16% Functional Taurine 0.1% Condiment Sodium Glutamate 0.04% Sodium chloride 0.02% Preservative Sodium benzoate 0.06% flash Caramel 0.02% vitamin Nicotinamide 0.01% Vitamin c 0.03% Pyridoxine (B6) 0.005% Thiamine (B1) 0.001% Spices 0.05-0.15% According to your preference

< Production Example  6>

Red Ginseng Drink  Produce

To prepare a drink containing the red ginseng concentrate and the situation mushroom concentrate prepared in Example 1 was carried out as follows.

At this time, the situation mushroom extract was prepared as follows. 2 g (0.1 g / bottle x 20 bottles = 2 g) of mushrooms were placed in an extraction container, 30 times (60 ml) of water was added, and the mixture was extracted at 100 ° C for 60 minutes. This extract was filtered with a 5 μm filter paper (No 2) to obtain a filtrate.

For a test study (20 bottles-2,000 ml), 1,000 ml of purified water was added to 280 g per bag, and dissolution and pre-sterilization were performed at 90 to 95 ° C for about 30 minutes. After cooling it to 60-70 degreeC, it added in order of acidulant, functional raw material, preservative, seasoning, coloring, and vitamin according to the composition of Table 7, and mixed and melt | dissolved using the mixer.

According to the composition of Table 7, the ingredients prepared using the above methods were prepared in large quantities by red ginseng-situation mushroom drink, each bottle 100ml, sealed with a sealer, and then 15 to 80 ° C. in a water bath. Prepared by sterilization for 30 minutes.

division ingredient content Remarks Main raw material Red ginseng (0.5g) 0.5% Raw materials The situation (0.1 g) 0.1% sweetener White sugar About 14% Acidulant Citric acid (function) 0.16% Functional Taurine 0.2% Condiment Sodium Glutamate 0.04% Sodium chloride 0.02% Preservative Sodium benzoate 0.06% flash Caramel 0.02% vitamin Nicotinamide 0.01% Riboflavin (B2) 0.02% Vitamin c 0.03% Pyridoxine (B6) 0.004% Thiamine (B1) 0.001% Spices 0.05-0.15% According to your preference

As described above, the manufacturing method of the red ginseng concentrate according to the present invention enables to prepare a red ginseng concentrate having a high content of irradiated saponins. Therefore, the red ginseng concentrate prepared by the manufacturing method of the present invention can be used not only to produce a red ginseng-related product having excellent efficacy, but also to prepare excellent red ginseng-related products along with mushrooms and cordyceps.

Claims (5)

(a) steaming ginseng at 94-96 ° C. for 5-8 hours; (b) first drying the ginseng steamed in step (a) at 65 to 75 ° C. for 18 to 36 hours; (c) preparing red ginseng by secondary drying the ginseng dried in step (b) for 48 to 96 hours at 45 to 55 ° C; (d) extracting the red ginseng prepared in step (c) into 15-25 times purified water and heating by heating at 94-96 ° C. for 18-36 hours; And (e) A method of producing red ginseng concentrate comprising the step of concentrating the extract in step (d). According to claim 1, wherein the ginseng is Panax ginseng CA Meyer), hwagisam (Panax quinquefolium), jeonchilsam (Panax notoginseng ), Panax ginseng ( Panax japonicum ), Trilobite ( Panax trifolium ) and Himalayan ginseng ( Panax pseudoginseng ). Red ginseng concentrate prepared by the method of claim 1 or 2. Red ginseng product comprising the red ginseng concentrate of claim 3. The red ginseng product according to claim 4, wherein the red ginseng product is selected from the group consisting of red ginseng granulated tea, red ginseng-salt granulated tea, red ginseng-scapsule capsule, red ginseng-salt tablet, red ginseng-cordyceps drink, red ginseng-salt mushroom drink.

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