Method for preparing processed ginseng containing honey ingredients

A technology of ginseng and honey, which is applied to the functions of food ingredients, food ingredients, and food ingredients as taste improvers, etc., can solve the problems of inability to ingest beneficial ingredients of ginseng, not publicly providing ginseng with preserved nutritional ingredients, and unable to expect effects, etc. Achieve the effect of easy intake, increased speed, and rapid absorption

Inactive Publication Date: 2018-07-24
(株)韩蜜参
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, when processed red ginseng is boiled and ingested in liquid form, there is a problem that it is not possible to ingest all the beneficial components of ginseng, and when ginseng is soaked in honey and taken with honey Under the circumstances, the active ingredients of ginseng and honey are taken directly, but more effects cannot be expected
[0007] Korean Patent Publication No. 10-2013-0120069 (published on November 04, 2013, the title of the invention is "Ginseng food provided as a functional food and its preparation method") discloses ginseng provided as a functional food, but the above patent No ginseng with preserved nutritional content is disclosed in the literature

Method used

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  • Method for preparing processed ginseng containing honey ingredients
  • Method for preparing processed ginseng containing honey ingredients
  • Method for preparing processed ginseng containing honey ingredients

Examples

Experimental program
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preparation example Construction

[0033] The first embodiment of the present invention relates to a method for preparing processed ginseng containing honey, comprising: a step of preparing a first mixed material containing ginseng and honey; a step of steam heating the first mixed material; The step of cooling the material; the step of separating the above-mentioned ginseng and the above-mentioned honey of the above-mentioned first mixed material; the step of cooling the separated above-mentioned ginseng at a low temperature; the step of cooling the separated above-mentioned honey at normal temperature; The step of mixing the above-mentioned ginseng cooled at low temperature and the above-mentioned honey cooled at normal temperature to form a second mixed material; the step of aging the above-mentioned second mixed material at a low temperature; and obtaining from the above-mentioned second mixed material Ginseng steps.

[0034] figure 1 and figure 2 It is a flow chart of a method for preparing processed gi...

Embodiment

[0074] Preparation of processed ginseng containing honey components

[0075] The cleaned ginseng and honey are packed into a container at a weight ratio of 1:2 to prepare the first mixed material. The first mixed material was placed inside the steam heater and covered with a lid, and steam heating was performed at a temperature of 100° C. for 6 hours while the inside was isolated from the outside. The lid of the steam heater was put on, and the steam-heated first mixed material was cooled for 45 minutes. Next, the steam heating of the first mixed material and the cooling of the steam-heated first mixed material were repeated three times. Next, ginseng and honey were separated from the above-mentioned first mixed material. The separated ginseng was matured for 18 hours at a temperature of 4° C., and the separated honey was cooled for about 18 hours at normal temperature. Next, the ginseng cooled at low temperature and the honey cooled at normal temperature were mixed to form...

experiment example

[0077] Analysis results of processed ginseng

[0078] The processed ginseng prepared in the above example was extracted in accordance with the Codex Standards for Food and Drugs and the Codex Standards for Health Functional Foods, purified with a Sep-pak cartridge, and filtered with 0.45 μm PTFE to be analyzed by HPLC. use.

[0079] As a control group, unprocessed 5-year-old fresh ginseng was prepared.

[0080] The HPLC equipment used in the analysis is Shimadzu 10Avp HPLC system (Shimadzu, Japan), and the chromatographic column uses GraceApollo RP18column 250×4.6mm, 5u (Grace, USA). Mobile phase is acetonitrile (acetonitrile) (HPLC grade, JT Baker, the U.S.) and HPLC with distilled water, with 20% (0 minutes), 20% (10 minutes), 26% (42 minutes), 40% (67 minutes), The ratio of acetonitrile was increased in order of 47% (70 minutes), 65% (80 minutes) and 65% (93 minutes), and finally adjusted to 20%. The development temperature was 40° C., the flow rate was 1.2 ml per minute...

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Abstract

The present invention relates to processed ginseng containing honey ingredients and a method for preparing the same. The method according to the present invention comprises the steps of: preparing a first mixture material comprising ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating ginseng and honey from the first mixture material; coolingthe separated ginseng at a low temperature; cooling the separated honey at room temperature; forming a second mixture material by mixing the ginseng cooled at a low temperature and the honey cooled atroom temperature; aging the second mixture material at a low temperature; and obtaining ginseng from the second mixture material. According to the present invention, hydrolysis for high molecular weight ginsenoside of ginseng is induced by honey ingredients such that the amounts of low molecular weight ginsenosides, such as Rg5+Rk1, Rg3, Rh2 and Compound K, which have high in vivo absorption rates, are increased.

Description

technical field [0001] The present invention relates to a method for preparing processed ginseng containing honey components. Background technique [0002] Ginseng (ginseng) is a perennial shade herb belonging to the genus Panax of the family Araliaceae in terms of botanical taxonomy, and its efficacy has long been recognized as an important medicinal material in Korean medicine. [0003] The roots of ginseng contain saponins, fat-soluble components, polysaccharides, nitrogen-containing compounds and peptides, free sugars, free acids, vitamins, inorganic components, etc. Among them, ginsenosides (ginsenosides) have been found to have important pharmacological effects, and research has been carried out. Studies on its pharmacological effects. So far, the known pharmacological effects of ginsenosides are antidiabetic activity, antioxidant activity, arteriosclerosis, hypertension prevention, liver function activity, anti-fatigue and stress effects, anti-aging effects, and the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L21/25A23L5/10A23L33/125A23G3/00A23G3/34
CPCA23B7/005A23B7/08A23B7/148A23G3/42A23L2/02A23V2002/00A23L5/10A23L19/10A23L21/25A23L33/105A23V2250/2124A23V2200/31A23L5/13A23L33/125A23L3/10A23V2200/14A23V2300/24
Inventor 胡成淑
Owner (株)韩蜜参
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