Preparation method of black ginseng concentrate with increased prostaglandin and ginsenoside content using continuous evaporation and compound concentration technology

Abstract

This invention relates to a method for preparing black ginseng concentrate and the black ginseng concentrate prepared by the above method. The method for preparing black ginseng concentrate is characterized by comprising the following steps: placing red ginseng in a continuous steam-drying machine to prepare black ginseng by steaming, cooling and drying; adding alcohol to the black ginseng powder prepared above and extracting and filtering to prepare black ginseng extract; and concentrating and heat-treating the prepared black ginseng extract using a plate evaporator.

Description

Technical Field

[0001] This invention relates to a method for preparing black ginseng concentrate and the black ginseng concentrate prepared by the method. The method for preparing the black ginseng concentrate is characterized by comprising: step (1), steaming and drying ginseng to prepare red ginseng; step (2), adding water to a mixture of black ginseng, wild indigo root, water pepper leaf and euphorbia leaf, extracting and filtering to prepare a plant mixed extract; step (3), soaking the red ginseng prepared in step (1) in the plant mixed extract prepared in step (2) and then removing it; step (4), placing the red ginseng removed in step (3) into a continuous steam-drying machine to prepare red ginseng through steaming, cooling and drying; step (5), adding alcohol to the black ginseng pulverized material prepared in step (4), extracting and filtering to prepare black ginseng extract; and step (6), concentrating the black ginseng extract prepared in step (5) using a plate evaporator and then heat-treating it. Background Technology

[0002] Ginsenosides are saponins contained in ginseng. Recently, they have attracted much attention due to their discovery as physiologically active substances with anti-cancer, antioxidant, and cholesterol-lowering effects. Ginsenosides have a unique chemical structure different from saponins found in other plants, and are named "ginsenosides" because of their unique pharmacological effects, derived from the glycosides in ginseng.

[0003] The unique component of red ginseng is the artificial form of prosapogenin, which is generated by the hydrolysis of ginsenoside glycosides under heat. The prosapogenin components generated during the preparation of red ginseng are notable, including ginsenosides Rg5, Rg6, Rk1, Rk3, Rh4, F1, and F4.

[0004] Compared to red ginseng, which is steamed and sun-dried once, black ginseng requires steaming and sun-drying more than three times (especially black ginseng that is steamed and sun-dried nine times is called "nine-steamed and nine-sun-dried black ginseng"). During the preparation of black ginseng, its color changes from white (fresh ginseng, white ginseng) → reddish-brown (red ginseng) → dark brown (black ginseng), and its taste and uses also change. The ginsenosides generated during the preparation of black ginseng include ginsenosides Rg2, Rg3, Rg5, Rg6, Rk1, Rk3, Rh1, Rh2, Rh4, F1, and F4.

[0005] Korean Patent No. 0753771 discloses a method for preparing black ginseng and black ginseng concentrate, and Korean Patent No. 0543862 discloses black ginseng and black ginseng concentrate with outstanding active ingredient content, but these differ from the method for preparing black ginseng concentrate of the present invention, which increases the content of prosapogenin ginsenosides. Summary of the Invention

[0006] This invention is proposed to meet the above-mentioned needs. The purpose of this invention is to provide a method for preparing black ginseng concentrate that increases the content of ginsenosides, the unique prosenosides of black ginseng, while improving production efficiency, quality and popularity through more effective evaporation and concentration.

[0007] Technical solution

[0008] To solve the above-mentioned technical problems, the present invention provides a method for preparing black ginseng concentrate, characterized by comprising: step (1), steaming and drying ginseng to prepare red ginseng; step (2), adding water to a mixture of black ginseng, wild indigo root, water pepper leaf and euphorbia leaf, extracting and filtering to prepare a plant mixed extract; step (3), soaking the red ginseng prepared in step (1) in the plant mixed extract prepared in step (2) and then removing it; step (4), placing the red ginseng removed in step (3) into a continuous steam-drying machine to prepare red ginseng through steaming, cooling and drying; step (5), adding alcohol to the black ginseng pulverized material prepared in step (4) and extracting and filtering to prepare black ginseng extract; and step (6), concentrating the black ginseng extract prepared in step (5) using a plate evaporator and then performing heat treatment.

[0009] Furthermore, the present invention provides a black ginseng concentrate prepared by the above method.

[0010] The black ginseng concentrate of the present invention can minimize the loss of effective ingredients during the preparation process while producing more efficiently. In addition, it can increase the content of specific ginsenosides and has the advantages of excellent flavor and pleasing taste. Attached Figure Description

[0011] Figure 1 The preparation process of the black ginseng concentrate of the present invention is shown.

[0012] Figure 2 A simplified diagram of a continuous steam-drying black ginseng preparation machine used for steaming, cooling, and drying in preparation of the black ginseng of the present invention is shown.

[0013] Figure 3 Photographs showing the appearance of red and black ginseng according to the number of steaming and drying cycles of the present invention.

[0014] Figure 4 A simplified diagram comparing the principles of a vacuum concentrator and a plate evaporator for concentrating black ginseng extract.

[0015] Figure 5 A simplified diagram is provided to illustrate the plate evaporator and continuous heat treatment process used to concentrate the black ginseng extract of the present invention.

[0016] Figure 6The photos are for comparison of the red ginseng powder of the present invention, ordinary steamed and sun-dried black ginseng powder, and continuously steamed and sun-dried black ginseng powder.

[0017] Figure 7 A graph showing the ginsenoside content of black ginseng concentrate based on continuous heat treatment time. Detailed Implementation

[0018] To achieve the purpose of this invention, this invention provides a method for preparing black ginseng concentrate, comprising: step (1), steaming and drying ginseng to prepare red ginseng; step (2), adding water to a mixture of black ginseng, wild indigo root, water pepper leaf and euphorbia leaf, extracting and filtering to prepare a plant mixed extract; step (3), soaking the red ginseng prepared in step (1) in the plant mixed extract prepared in step (2) and then removing it; step (4), placing the red ginseng removed in step (3) into a continuous steaming and drying machine to prepare red ginseng through steaming, cooling and drying; step (5), adding alcohol to the black ginseng pulverized material prepared in step (4) and extracting and filtering to prepare black ginseng extract; and step (6), concentrating the black ginseng extract prepared in step (5) using a plate evaporator and then performing heat treatment.

[0019] In the preparation method of the black ginseng concentrate of the present invention, preferably, the red ginseng in step (1) above can be prepared by steaming ginseng at a temperature of 90°C to 110°C for 1 to 3 hours and then drying it at a temperature of 45°C to 55°C to make the moisture content within 12% to 18% (v / w). More preferably, red ginseng suitable for preparing black ginseng can be prepared by steaming ginseng at a temperature of 100°C for 2 hours and then drying it at a temperature of 50°C to make the moisture content within 15% (v / w).

[0020] Furthermore, in the method for preparing the black ginseng concentrate of the present invention, preferably, the plant mixed extract of step (2) above can be prepared by adding 7 to 9 times (v / w) of water to a black ginseng mixture containing 48 to 52% by weight of black ginseng, 18 to 22% by weight of wild indigo root, 18 to 22% by weight of water pepper leaf, and 8 to 12% by weight of euphorbia leaf, and then extracting at a temperature of 80 to 90°C for 1 to 3 hours and filtering. More preferably, it can be prepared by adding 8 times (v / w) of water to a black ginseng mixture containing 50% by weight of black ginseng, 20% by weight of wild indigo root, 20% by weight of water pepper leaf, and 10% by weight of euphorbia leaf, and then extracting at a temperature of 85°C for 2 hours and filtering. When red ginseng is impregnated with the plant mixture extract prepared as described above, the ginsenoside content in the red ginseng can be further increased while minimizing the dissolution of the effective components of the red ginseng, and the pre-treated red ginseng can be made soft and highly palatable.

[0021] Furthermore, in the method for preparing the black ginseng concentrate of the present invention, step (3) above can be performed by soaking the red ginseng in the plant mixed extract at a temperature of 45°C to 55°C for 2 to 4 hours and then removing it. More preferably, the red ginseng can be soaked in the plant mixed extract at a temperature of 50°C for 3 hours and then removed. Soaking under the above conditions can be more effective and can further increase the content of specific ginsenosides.

[0022] Furthermore, in the method for preparing the black ginseng concentrate of the present invention, preferably, the black ginseng in step (4) above can be prepared by repeating the process of steaming, cooling and drying 7 to 9 times. The process of steaming, cooling and drying includes: steaming, placing the red ginseng in a continuous steaming and drying machine, treating it at a temperature of 50°C to 55°C and a humidity of 90% to 95% for 60 to 90 minutes, and then treating it at a temperature of 90°C to 95°C and a humidity of 90% to 95% for 4 to 8 hours; cooling, lowering the temperature to 45°C to 55°C within 60 to 90 minutes at a humidity of 90% to 95%, and then lowering the temperature to 25°C to 30°C within 60 to 90 minutes at a humidity of 90% to 95%; and drying, drying at a temperature of 50°C to 55°C without supplying moisture to the continuous steaming and drying machine. More preferably, it can be prepared by repeating the process of steaming, cooling and drying above 8 times.

[0023] Typically, in the preparation of black ginseng, the ginseng is steamed in a steaming machine that generates water vapor and then dried in a drying machine. However, this invention uses a continuous steaming and drying machine that can supply water, remove water, and raise the temperature to carry out steaming and drying. This allows for more efficient steaming and drying, increasing the yield while minimizing the loss of effective components during the preparation process, thereby increasing the content of specific ginsenosides in the final black ginseng.

[0024] Furthermore, in the preparation method of the black ginseng concentrate of the present invention, preferably, the black ginseng extract in step (5) above can be prepared by adding 7 to 9 times (v / w) of 60% to 80% (v / v) alcohol to the black ginseng powder and extracting it at a temperature of 55°C to 60°C for 1 to 3 hours and then filtering it. More preferably, the effective components in the black ginseng can be extracted to the maximum extent by adding 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder and extracting it at a temperature of 55°C to 60°C for 2 hours and then filtering it.

[0025] Furthermore, in the method for preparing the black ginseng concentrate of the present invention, preferably, step (6) can be performed by concentrating the black ginseng extract to 67 Brix to 71 Brix using a plate evaporator at a temperature of 50°C to 60°C, followed by heat treatment at 85°C to 95°C for 5 to 7 hours. More preferably, it can be performed by concentrating the black ginseng extract to 69 Brix using a plate evaporator at a temperature of 55°C, followed by heat treatment at 85°C to 95°C for 6 hours. Concentrating the black ginseng extract under the above conditions followed by heat treatment can more effectively concentrate the extract while increasing the content of specific ginsenosides.

[0026] More specifically, the preparation method of the black ginseng concentrate of the present invention may include: step (1), steaming ginseng at 90℃~110℃ for 1 hour to 3 hours, and then drying it at 45℃~55℃ to obtain a moisture content of 12%~18% (v / w) or less to prepare red ginseng; step (2), based on the total weight of the black ginseng mixture, adding 7 to 9 times (v / w) of water to the black ginseng mixture of 48%~52% black ginseng, 18%~22% wild indigo root, 18%~22% water knotweed leaf and 8%~12% euphorbia pekinensis leaf, and extracting it at 80℃~90℃ for 1 hour to 3 hours, and then filtering it to prepare a plant mixed extract; step (3), heating the ginseng at 45℃~55℃... The red ginseng prepared in step (1) above is soaked in the mixed plant extract prepared in step (2) above for 2 to 4 hours and then removed; in step (4), the red ginseng removed in step (3) above is placed in a continuous steaming and drying machine, and the process of steaming, cooling and drying is repeated 7 to 9 times to prepare black ginseng; in step (5), 7 to 9 times (v / w) of 60% to 80% (v / v) alcohol is added to the black ginseng powder prepared in step (4) above and extracted at 55°C to 60°C for 1 to 3 hours and then filtered to prepare black ginseng extract; and in step (6), the black ginseng extract prepared in step (5) above is concentrated to 67 to 71 Brix using a plate evaporator at 50°C to 60°C and then heat-treated at 85°C to 95°C for 5 to 7 hours.

[0027] More specifically, the preparation method of the black ginseng concentrate of the present invention may include: step (1), steaming ginseng at 100°C for 2 hours, and then drying it at 50°C to a moisture content of less than 15% (v / w) to prepare red ginseng; step (2), based on the total weight of the black ginseng mixture, adding 8 times (v / w) of water to the black ginseng mixture of 50% by weight black ginseng, 20% by weight wild indigo root, 20% by weight water knotweed leaf and 10% by weight euphorbia pekinensis leaf, and extracting it at 85°C for 2 hours, and then filtering it to prepare a plant mixed extract; step (3), soaking the red ginseng prepared in step (1) at 50°C. After soaking in the plant mixture extract prepared in step (2) for 3 hours, take it out; in step (4), put the red ginseng taken out in step (3) into a continuous steaming and drying machine, and repeat the process of steaming, cooling and drying 8 times to prepare black ginseng; in step (5), add 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder prepared in step (4) and extract it at a temperature of 55℃~60℃ for 2 hours, then filter it to prepare black ginseng extract; and in step (6), use a plate evaporator to concentrate the black ginseng extract prepared in step (5) to 69 Brix at a temperature of 55℃, and then heat treat it at a temperature of 85℃~95℃ for 6 hours.

[0028] Furthermore, the present invention provides a black ginseng concentrate prepared by the above method.

[0029] The black ginseng concentrate of the present invention is characterized by increasing the content of prosapogenin ginsenosides generated during the preparation of black ginseng. The prosapogenin ginsenosides can be one or more ginsenosides selected from the group consisting of Rk1, Rg5 and Rg3, but are not limited thereto.

[0030] The following describes the preparation examples and embodiments of the present invention in more detail. However, the preparation examples and embodiments described below are only for illustrating the present invention, and the content of the present invention is not limited to the preparation examples and embodiments described below.

[0031] Preparation Example 1. Black Ginseng Concentrate (Extract Impregnation - Continuous Sun-drying - Plate Evaporation Concentration - Heat Treatment)

[0032] Step (1): After steaming the ginseng at 100°C for 2 hours, dry it at 50°C to reduce the moisture content to less than 15% to prepare red ginseng.

[0033] Step (2): Based on the total weight of the black ginseng mixture, add 8 times (v / w) of pure water to the black ginseng mixture containing 50% by weight of black ginseng, 20% by weight of wild indigo root, 20% by weight of water knotweed leaf and 10% by weight of euphorbia leaf, and extract at 85°C for 2 hours, then filter to prepare the plant mixture extract.

[0034] Step (3): The red ginseng prepared in step (1) is immersed in the plant mixed extract prepared in step (2) at a temperature of 50°C for 3 hours and then removed.

[0035] Step (4): Place the red ginseng taken out in step (3) into a continuous steaming and drying black ginseng preparation machine, and repeat the process of steaming, cooling and drying 8 times to prepare black ginseng.

[0036] Black ginseng is prepared by repeating the steps of steaming, cooling, and drying eight times. The steaming, cooling, and drying steps include: a steaming step in which the soaked red ginseng is placed in a continuous steaming and drying black ginseng preparation machine preheated at 50°C to 55°C and 90% to 95% humidity for 30 to 60 minutes, then treated at 50°C to 55°C and 90% to 95% humidity (with water supplied to the reactor) under normal pressure for 60 to 90 minutes, and then treated at 90°C to 95°C and 90% to 95% humidity for 4 to 8 hours; a cooling step in which the temperature is reduced to 45°C to 55°C within 60 to 90 minutes at 90% to 95% humidity, and then reduced to 25°C to 30°C within 60 to 90 minutes at 90% to 95% humidity; and a drying step in which the ginseng is dried at 50°C to 55°C without supplying moisture to the continuous steaming and drying black ginseng preparation machine.

[0037] In the first to seventh drying processes, the drying time is 5 to 9 hours, and in the eighth drying process, the drying time is 36 to 72 hours, so that the final moisture content of the black ginseng is less than 16%.

[0038] Step (5): Add 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder prepared in step (4) above, extract at 55℃~60℃ for 2 hours, and then filter to prepare black ginseng extract.

[0039] Step (6): The black ginseng extract prepared in step (5) is concentrated to 69 Brix using a plate evaporator at 55°C, and then heat-treated at 85°C–95°C for 6 hours. Figure 1 ).

[0040] Comparative Example 1. Black Ginseng Concentrate (Water Soaking - Ordinary Steaming and Sun-drying - Vacuum Concentration)

[0041] Step (1): After steaming the ginseng at 100°C for 2 hours, dry it at 50°C to reduce the moisture content to less than 15% to prepare red ginseng.

[0042] Step (2): Soak the red ginseng prepared in step (1) in pure water at 50°C for 3 hours and then take it out.

[0043] Step (3) involves preparing black ginseng by repeating the steps of steaming, cooling, and drying eight times. The steaming, cooling, and drying steps include: steaming step, adding pure water to the steaming machine barrel, placing the red ginseng taken out in step (2) on the sieve plate of the steaming machine, and steaming the ginseng at 100°C for 4 to 8 hours; cooling step, turning off the fire of the steaming machine and lowering the temperature to 25°C to 30°C; drying step, transferring the ginseng to a hot air dryer and drying it at 50°C to 55°C.

[0044] In the first to seventh drying processes, the drying time is 5 to 9 hours, and in the eighth drying process, the drying time is 36 to 72 hours, so that the final moisture content of the black ginseng is less than 16%.

[0045] Step (4): Add 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder prepared in step (3) above, extract at 55℃~60℃ for 2 hours, and then filter to prepare black ginseng extract.

[0046] Step (5): The black ginseng extract prepared in step (4) above is concentrated to 69 Brix using a vacuum concentrator at a temperature of 65℃~70℃.

[0047] Comparative Example 2. Black Ginseng Concentrate (Continuous Sun-drying - Plate Evaporation Concentration - Heat Treatment)

[0048] Step (1): After steaming the ginseng at 100°C for 2 hours, dry it at 50°C to reduce the moisture content to less than 15% to prepare red ginseng.

[0049] Step (2): Soak the red ginseng prepared in step (1) in pure water at 50°C for 3 hours and then take it out.

[0050] Step (3): Using the red ginseng taken out in step (2) above, prepare black ginseng concentrate in the same way as steps (4) to (6) of preparation example 1.

[0051] Comparative Example 3. Black Ginseng Concentrate (Extract Impregnation - Conventional Sun-drying - Plate Evaporation Concentration - Heat Treatment)

[0052] Step (1): After steaming the ginseng at 100°C for 2 hours, dry it at 50°C to reduce the moisture content to less than 15% to prepare red ginseng.

[0053] Step (2): Based on the total weight of the black ginseng mixture, add 8 times (v / w) of water to the black ginseng mixture of 50% by weight black ginseng, 20% by weight wild indigo root, 20% by weight water knotweed leaf and 10% by weight knotweed leaf, extract at 85°C for 2 hours, and then filter to prepare the plant mixture extract.

[0054] Step (3): The red ginseng prepared in step (1) is immersed in the plant mixed extract prepared in step (2) at a temperature of 50°C for 3 hours and then removed.

[0055] Step (4) involves preparing black ginseng by repeating the steps of steaming, cooling, and drying eight times. The steaming, cooling, and drying steps include: steaming step, adding pure water to the steaming machine barrel, placing the red ginseng taken out in step (2) on the sieve plate of the steaming machine, and steaming the ginseng at 100°C for 4 to 8 hours; cooling step, turning off the fire of the steaming machine and lowering the temperature to 25°C to 30°C; drying step, transferring the ginseng to a hot air dryer and drying it at 50°C to 55°C.

[0056] In the first to seventh drying processes, the drying time is 5 to 9 hours, and in the eighth drying process, the drying time is 36 to 72 hours, so that the final moisture content of the black ginseng is less than 16%.

[0057] Step (5): Add 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder prepared in step (4) above, extract at 55℃~60℃ for 2 hours, and then filter to prepare black ginseng extract.

[0058] Step (6): The black ginseng extract prepared in step (5) is concentrated to 69 Brix at 55°C using a plate evaporator and then heat-treated at 85°C to 95°C for 6 hours.

[0059] Comparative Example 4. Black Ginseng Concentrate (Extract Impregnation - Continuous Sun-drying - Vacuum Concentration - Heat Treatment)

[0060] Step (1) involves preparing the black ginseng extract using the same method as steps (1) to (5) of Preparation Example 1.

[0061] Step (2): The black ginseng extract prepared in step (1) above is concentrated to 69 Brix using a vacuum concentrator at a temperature of 65℃~70℃, and then heat-treated at a temperature of 85℃~95℃ for 6 hours.

[0062] 1. Preparation of concentrated black ginseng extract

[0063] (1) Prepare red ginseng

[0064] Red ginseng is prepared by steaming ginseng at 100℃ for 2 hours at a time, and then drying it at 50℃ to reduce the moisture content to less than 15%.

[0065] (2) Impregnation

[0066] The prepared red ginseng was soaked in a mixed plant extract at 50°C for 3 hours and then removed.

[0067] (3) Continuous evaporation and drying

[0068] A simplified diagram of the continuous sun-drying black ginseng preparation machine used for the continuous sun-drying of red ginseng in this invention is shown below. Figure 2 As shown. Evaporation and drying can be performed on a sieve plate inside the reaction chamber, and a control panel is provided to control the temperature, humidity, and time inside the reaction chamber.

[0069] The soaked red ginseng is placed on a sieve plate inside the reaction section of a continuous steam-drying black ginseng preparation machine. The steaming, cooling, and drying processes are repeated eight times according to the conditions shown in Table 1 below to prepare black ginseng. High humidity is maintained by supplying water to the reaction section of the continuous steam-drying black ginseng preparation machine from a water-containing storage tank. The temperature of the reaction section is increased by applying electric heating to steam the ginseng. Steam is discharged through a steam exhaust pipe to maintain normal pressure inside the machine during steaming.

[0070] Furthermore, during drying, after the steam in the reaction section of the continuous steaming and drying black ginseng preparation machine is discharged, the reaction section is heated by electric heating to carry out drying. Finally, drying takes 36 to 72 hours to ensure the final moisture content of the black ginseng is below 16%. Figure 2 and Figure 3 ).

[0071] Table 1

[0072] Operating conditions of a continuous steaming and sun-drying black ginseng preparation machine

[0073]

[0074]

[0075] (4) Alcohol extraction

[0076] Add 8 times (v / w) of 70% (v / v) alcohol to the black ginseng powder prepared above, extract at 55℃~60℃ for 2 hours, and then filter to prepare black ginseng extract.

[0077] (5) Compound Concentration Technology

[0078] In the vacuum concentration method using a commonly used vacuum concentrator, steam is supplied to the inside of the double-insulated hood of the water tank during the concentration process. In this case, during the evaporation of the extract, the instantaneous thermal shock at the contact surface of the insulation hood will cause continuous component destruction. Figure 4 ).

[0079] The plate evaporator used in this invention, also known as a flat-plate heating evaporator, disc evaporator, or plate evaporation and concentration system, overcomes the shortcomings of the aforementioned vacuum concentration method, minimizing heat damage to the extract. Furthermore, compared to vacuum concentration, the method of achieving heating, cooling, evaporation, and condensation through the space formed between multiple plates offers superior efficiency.

[0080] When the prepared black ginseng extract is supplied to the lower part of a plate evaporator with multiple stacked plates, the steam supplied from the top generates water vapor from the extract and is discharged as steam. The steam is condensed into condensate by the supply of cooling water and discharged, thereby obtaining the remaining extract after the steam is discharged in a concentrated form. Finally, a black ginseng concentrate with a Brix content of 69 is recovered. Figure 4 (and Table 2).

[0081] The recovered black ginseng concentrate was transferred to a heat treatment system and heat-treated at 85℃~95℃ for 6 hours. Figure 5 ).

[0082] Table 2

[0083] Plate evaporator concentrator operating conditions

[0084]

[0085]

[0086] 2. Methods for measuring ginsenoside content

[0087] The content of ginsenosides was analyzed by high performance liquid chromatography (HPLC) equipped with an ultra-visible detector (UVD). The analytical conditions are shown in Table 3 below, and the content calculation formula is shown below.

[0088] Ginsenoside content (mg / g) = S × (a × b) / sample size (g)

[0089] S: Concentration of each ginsenoside in the test solution (mg / ml)

[0090] A: Total volume of test solution (ml)

[0091] b: Dilution factor

[0092] Table 3

[0093] Ginsenoside analysis conditions

[0094]

[0095] Example 1. Establishing conditions for impregnation with a mixed plant extract

[0096] The moisture content and the degree of leaching of red ginseng components were compared when red ginseng was soaked in a mixture of plant extracts, depending on the soaking temperature and soaking time.

[0097] The results of the moisture content analysis showed that even after soaking for 6 hours at processing temperatures of 10°C and 30°C, the moisture content of the red ginseng was still below 50%, indicating that the soaking efficiency was only good at temperatures above 50°C (Table 4).

[0098] Table 4

[0099] Changes in the moisture content (%) of red ginseng

[0100]

[0101] The results of comparing the bleach content and the content of the three components (Rb1, Rg1, Rg3) of the immersion solution and the raw material red ginseng under different immersion conditions and the content of the three components (Rk1, Rg5, Rg3) of black ginseng are shown in Table 5 below.

[0102] The results confirmed that the higher the soaking temperature and the longer the soaking time, the greater the leaching degree of ginsenosides in the soaking solution. Furthermore, when soaked at 50°C for 3 hours, the content of the three types of ginsenosides in the black ginseng of the raw red ginseng was the highest after soaking. Therefore, it was finally decided to carry out the soaking under the above conditions.

[0103] Table 5

[0104] Confirm the extent of component loss from red ginseng

[0105]

[0106] Example 2. Analysis of effluent and yield based on the number of distillation cycles

[0107] The results of analyzing the ginsenoside content in the effluent (from the first to the eighth steaming) produced by the conventional ginseng steaming method using a steamer and the continuous steaming and sun-drying black ginseng preparation machine of the present invention by supplying water are shown in Table 6 below.

[0108] The results confirmed that, when using the continuous steaming and sun-drying black ginseng preparation machine of the present invention, Rg1, Rb1 and Rg3 were not detected in the effluent, while Rg1 and Rb1 were detected during ordinary steaming of ginseng.

[0109] Table 6

[0110] ginsenoside content in the effluent after ginseng steaming

[0111]

[0112] Furthermore, a comparison of the moisture content and weight yield of black ginseng prepared using different steaming methods showed that, even after nine steaming and drying cycles, the moisture content did not differ significantly, while the yield was higher when using a continuous steaming and drying black ginseng preparation machine (Table 7). Additionally, the black ginseng powder prepared by continuous steaming and drying was found to be a deeper black color in the pulverized black ginseng powder. Figure 6 ).

[0113] Table 7

[0114] Compare the moisture content and weight yield of different steaming times.

[0115]

[0116]

[0117] Example 3. Ginsenoside content of black ginseng

[0118] The ginsenoside content of black ginseng prepared by the conventional method of steaming ginseng using a steamer and by the continuous steaming method of steaming ginseng by supplying water using the continuous steaming and drying black ginseng preparation machine of the present invention is shown in Table 8.

[0119] As a result, the sum of Rg3(S)+Rk1+Rg5 was further increased after nine steaming and sun-drying cycles compared to three cycles. In particular, the black ginseng produced using the continuous steaming and sun-drying black ginseng preparation machine of the present invention increased by 69.75% compared to black ginseng produced by ordinary steaming.

[0120] Table 8

[0121] Ginsenoside content of black ginseng (mg / g)

[0122]

[0123] Example 4. Yield and ginsenoside content of black ginseng concentrate obtained by the concentration method.

[0124] The results comparing the production efficiency and ginsenoside content of black ginseng concentrate concentrated by vacuum concentration and plate evaporation concentration are shown in Table 9 below.

[0125] In conventional vacuum concentration, the quality of the concentrate can be affected by a sudden rise in steam temperature. In contrast, the plate evaporation concentration method used in this invention can concentrate at a relatively low temperature, unaffected by steam temperature. Furthermore, it has been confirmed that production efficiency is increased by approximately 8 times, and the concentrate can be prepared without damaging ginsenosides (Table 9).

[0126] Table 9

[0127] Comparison of concentration yield and ginsenoside content

[0128]

[0129] Example 5. Sensory examination of black ginseng concentrate

[0130] Sensory evaluation was conducted as follows: Forty adults were enrolled. Black ginseng concentrates prepared using different methods (Example 1 and Comparative Examples 1 to 4) were diluted to a suitable taste and consumed by the participants. Off-flavor, bitterness, and overall liking were evaluated. Lower levels of off-flavor and bitterness resulted in higher scores. Higher scores were assigned to concentrates that were more preferred in terms of overall liking. The evaluation was conducted using a five-point scale.

[0131] Table 10

[0132] Sensory examination of the black ginseng concentrate prepared according to the method

[0133]

[0134]

[0135] The results confirmed that the black ginseng concentrate prepared by Preparation Example 1 through the process of extract impregnation, continuous evaporation and sun-drying, plate evaporation concentration and heat treatment was more preferred than the black ginseng concentrate of the comparative example.

[0136] Example 6. Changes in ginsenosides under different continuous heat treatment processes

[0137] The results of comparing the ginsenoside content of black ginseng concentrate obtained by plate evaporation and concentration at different heat treatment times during continuous heat treatment are shown in Table 11 below.

[0138] Table 11

[0139] The ginsenoside content (mg / g) of the black ginseng concentrate was determined based on the heat treatment time.

[0140]

[0141] As a result, the contents of Rg3, Rk1, and Rg5 all showed the highest levels after 6 hours of heat treatment. Figure 7 ).

Claims

1. A method for preparing a concentrated black ginseng extract, characterized in that, include: Step (1): Prepare red ginseng by steaming and then drying the ginseng. Step (2): Water is added to the mixture of black ginseng, wild indigo root, water knotweed leaf and euphorbia leaf, and the mixture is extracted and filtered to prepare a plant mixed extract; Step (3): The red ginseng prepared in step (1) is soaked in the plant mixed extract prepared in step (2) at a temperature of 45℃ to 55℃ for 2 to 4 hours and then removed. Step (4) involves placing the red ginseng taken out in step (3) into a continuous steaming and drying machine to prepare black ginseng by repeating the steaming, cooling, and drying process 7 to 9 times. The above-mentioned processes of steaming, cooling, and drying ginseng include: Steamed ginseng: After placing the red ginseng into a continuous steaming and drying machine, it is treated at a temperature of 50℃~55℃ and a humidity of 90%~95% for 60 minutes to 90 minutes, and then treated at a temperature of 90℃~95℃ and a humidity of 90%~95% for 4 hours to 8 hours. Cooling, reducing the temperature to 45°C to 55°C within 60 to 90 minutes at 90% to 95% humidity, followed by reducing the temperature to 25°C to 30°C within 60 to 90 minutes at 90% to 95% humidity; and Drying is carried out at a temperature of 50℃~55℃ without supplying moisture to the continuous evaporator. Step (5): Add alcohol to the black ginseng powder prepared in step (4) above, extract, and filter to prepare black ginseng extract; and Step (6): The black ginseng extract prepared in step (5) is concentrated to 67-71 Brix using a plate evaporator at a temperature of 50-60°C, and then heat-treated at 85-95°C for 5-7 hours.

2. The method for preparing black ginseng concentrate according to claim 1, characterized in that, Based on the total weight of the black ginseng mixture, the black ginseng mixture in step (2) above is a mixture of 48% to 52% black ginseng, 18% to 22% wild indigo root, 18% to 22% water knotweed leaf and 8% to 12% euphorbia leaf.

3. The method for preparing black ginseng concentrate according to claim 2, characterized in that, include: Step (1): Prepare red ginseng by steaming and then drying the ginseng. Step (2): Based on the total weight of the black ginseng mixture, add 7 to 9 times the amount of water to the black ginseng mixture containing 48 to 52% black ginseng, 18 to 22% wild indigo root, 18 to 22% water knotweed leaf and 8 to 12% euphorbia leaf, extract and filter to prepare a plant mixture extract. Step (3): The red ginseng prepared in step (1) is soaked in the plant mixed extract prepared in step (2) at a temperature of 45℃ to 55℃ for 2 to 4 hours and then removed. Step (4): Place the red ginseng taken out in step (3) into a continuous steaming and drying machine, and repeat the process of steaming, cooling and drying 7 to 9 times to prepare black ginseng; Step (5): Add alcohol to the black ginseng powder prepared in step (4) above, extract and filter to prepare black ginseng extract; as well as Step (6): The black ginseng extract prepared in step (5) is concentrated to 67-71 Brix using a plate evaporator at a temperature of 50-60°C, and then heat-treated at 85-95°C for 5-7 hours.

4. The method for preparing black ginseng concentrate according to claim 3, characterized in that, include: Step (1): After steaming ginseng at 90℃~110℃ for 1 hour to 3 hours, dry it at 45℃~55℃ to make the moisture content within 12%~18% to prepare red ginseng; Step (2): Based on the total weight of the black ginseng mixture, add 7 to 9 times the amount of water to the black ginseng mixture containing 48 to 52% by weight of black ginseng, 18 to 22% by weight of wild indigo root, 18 to 22% by weight of water knotweed leaf and 8 to 12% by weight of euphorbia leaf, and extract at 80 to 90°C for 1 to 3 hours, then filter to prepare the plant mixed extract; Step (3): The red ginseng prepared in step (1) is soaked in the plant mixed extract prepared in step (2) at a temperature of 45℃ to 55℃ for 2 to 4 hours and then removed. Step (4): Place the red ginseng taken out in step (3) into a continuous steaming and drying machine, and repeat the process of steaming, cooling and drying 7 to 9 times to prepare black ginseng; Step (5): Add 60% to 80% alcohol (7 to 9 times the volume of the black ginseng powder prepared in step (4)) to the black ginseng powder and extract at 55°C to 60°C for 1 to 3 hours, then filter to prepare black ginseng extract. as well as Step (6): The black ginseng extract prepared in step (5) is concentrated to 67-71 Brix using a plate evaporator at a temperature of 50-60°C, and then heat-treated at 85-95°C for 5-7 hours.

5. A concentrated black ginseng extract, characterized in that, Prepared by the method according to any one of claims 1 to 4.

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