Method for preparing red ginseng extract having excellent content of ginsenoside and red ginseng extract prepared by using the same

Abstract

To provide: a method for preparing a red ginseng extract which, while having an excellent content of ginsenoside, is hygienic, has a good flavor, and has an excellent sweetness, having a good feel in being taken; and the red ginseng extract.SOLUTION: A red ginseng extract is prepared through the steps of: peeling the skins of fresh ginseng; washing the fresh ginseng; subjecting the washed fresh ginseng to sterilization washing by washing the same with ozone water while irradiating the same with ultraviolet rays, and then further irradiating the same with ultraviolet rays; steaming the same with a vapor generated by heating a natural medicinal material mixed water; drying the same; preparing red ginseng by irradiating the dried fresh ginseng with infrared rays; and obtaining an extract.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing a red ginseng extract and a red ginseng extract produced using the same. Specifically, the red ginseng extract has an excellent content of ginsenosides, is hygienic, has a good flavor, and excellent sugar content, so that it has a good taste when taken. The present invention relates to a method for producing a red ginseng extract and the red ginseng extract.

Background Art

[0002] As national income improves and the elderly population increases rapidly, the consumption of ginseng products, which are health supplements, is actually increasing. Recently, ginseng health supplements are distributed in various forms, and among them, the consumption of ginseng extracts (pouches) that consumers can easily take is increasing.

[0003] Panax ginseng is a perennial shade-loving herb belonging to the genus Panax of the Araliaceae family in plant taxonomy and has been used as an important medicinal herb in traditional Chinese medicine since ancient times. Chemical research on ginseng began in 1854 when Garriques of the United States isolated an amorphous glycoside mixture from American ginseng and named it "panaquilon". However, full-scale research began after the Soviet pharmacologist Brekhman announced in 1957 that the active ingredient of ginseng is saponin. Since then, with the clarification of the chemical structure of ginseng saponin by research such as that of Shibata in Japan in the 1960s, research on ginseng has accelerated. To date, research on the pharmacological effects and clinical effects of ginseng that are known includes reports of anti-diabetic activity, antioxidant action, prevention of arteriosclerosis and hypertension, activation of liver function, anti-fatigue and stress action, anti-aging action, anti-inflammatory activity, and the like.

[0004] Korean ginseng is generally classified into white ginseng and red ginseng. White ginseng is simply dried fresh ginseng, while red ginseng is made by steaming fresh ginseng and then drying it, which involves various chemical changes such as saponin transformation, amino acid changes, and browning during the manufacturing process. In particular, due to the heat generated during the production of red ginseng, saponin components unique to red ginseng, such as ginsenoside Rb1, Rb2, Rg2, Rg3, Rh1, and Rh2, which do not exist in ginseng, are newly generated. Such saponins unique to red ginseng are known to have functions such as cancer prevention, inhibition of cancer cell growth, blood pressure lowering, protection of brain nerve cells and improvement of learning ability, antithrombotic effect, and antioxidant effect, and excellent pharmacological effects unique to red ginseng can be expected.

[0005] Most red ginseng is taken after being extracted at high temperature for a long time, but the extraction temperature and time for enhancing functionality have not been established. The ginsenosides in red ginseng vary in extraction amount depending on the extraction temperature and time for each type, but most domestic producers of red ginseng extracts, etc., are actually extracting red ginseng in an empirical manner due to insufficient scientific research on the changes in useful saponins and physical properties of red ginseng extracts caused by extraction temperature and time.

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, the problem to be solved by the present invention is to provide a method for producing a red ginseng extract with excellent ginsenoside content, good hygiene, good flavor, and excellent sugar content, resulting in a good taking feeling.

[0007] Another problem to be solved by the present invention is to provide a red ginseng extract produced by the above method.

[0008] The problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned should be clearly understood by those skilled in the art from the following description.

Means for Solving the Problems

[0009] According to an embodiment of the present invention for solving the above problems, a method for manufacturing a red ginseng extract includes the steps of removing the skin of 5-6-year-old fresh ginseng, washing the skinned fresh ginseng with a 5 wt% ethanol aqueous solution, washing the washed fresh ginseng with ozone water while irradiating ultraviolet light, and then irradiating additional ultraviolet light for a sterilization washing step, washing the sterilization-washed fresh ginseng with distilled water, heating a mixed water of natural medicinal materials including 3-5 wt% of licorice, 0.5-2 wt% of hydrangea leaves, 1-3 wt% of kudzu root, 1-3 wt% of angelica dahurica, 2-5 wt% of bupleurum, 0.5-2 wt% of dried tangerine peel and the remaining amount of ground juice, and steaming the washed fresh ginseng with steam at 95-120 °C generated thereby for 3.5-5 hours, drying the steamed fresh ginseng in sea breeze for 1-3 days, drying the sea breeze-dried fresh ginseng with hot air at 75-85 °C and a relative humidity of 50-60% for 12-15 hours, irradiating the hot air-dried fresh ginseng with far-infrared rays having a wavelength of 10-1000 μm for 2-5 hours to produce red ginseng, cutting the red ginseng into main roots, lateral roots and fine roots, and applying pressure to each of them at a pressure of 5-20 N / cm 2 for 10-40 minutes, separately putting the main roots, lateral roots and fine roots into raw water mixed with 10-20 wt% of deep ocean water and heating to obtain each extract of the main roots, lateral roots and fine roots, mixing each extract of the main roots, lateral roots and fine roots with each other and filtering through a sieve of 35-140 mesh (mesh) to obtain a primary extract, putting the filtered red ginseng residue into raw water mixed with 10-20 wt% of deep ocean water and further heating at 80-85 °C for 12-18 hours to obtain a secondary extract, and mixing the primary extract and the secondary extract. The extract of the main roots is obtained by heating the main roots at 90-95 °C for 25-30 hours, the extract of the lateral roots is obtained by heating the lateral roots at 85-90 °C for 15-25 hours, and the extract of the fine roots is obtained by heating the fine roots at 75-85 °C for 12-15 hours.

[0010] The ultraviolet light irradiated in the sterilization washing step can irradiate UV-C with a wavelength of 280-100 nm during the ozone water washing, and can irradiate UV-B with a wavelength of 315-280 nm after the washing.

[0011] In the sterilization and washing step, the ultraviolet rays irradiated during the ozone water washing can be irradiated in a pulsed form.

[0012] On the other hand, the step of heating the main roots, branch roots and fine roots and / or the step of heating the filtered red ginseng residue can be carried out under 2-20 atmospheres.

[0013] The red ginseng extract according to an embodiment of the present invention for solving the above problems is produced by the above method.

[0014] Specific matters of other embodiments are included in the detailed description.

Advantages of the Invention

[0015] The red ginseng extract produced according to the embodiment of the present invention has high ginsenoside values such as Rb1, Rb2, and Rg3, so its content is excellent, it is hygienic, has a good flavor, and has a high sugar content, so the taking feeling is good.

[0016] The effects according to the embodiments of the present invention are not limited to the contents exemplified above, and more various effects are included in this specification.

Brief Description of the Drawings

[0017]

Figure 1

Modes for Carrying Out the Invention

[0018] The advantages, features, and methods for achieving them of the present invention will become clear by referring to the embodiments described in detail below. However, the invention is not limited to the embodiments disclosed below, and is embodied in various different forms. Merely, the embodiments are provided to make the disclosure of the present invention complete and to fully inform those with ordinary knowledge in the technical field to which the present invention pertains of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0019] The terms used in this specification are for the purpose of explaining the embodiments and are not intended to limit the present invention. As used herein, "and / or" includes each and all combinations of the items mentioned. Also, the singular form includes the plural form unless otherwise specified in the context. The terms "comprise" and / or "comprising" used in the specification do not exclude the presence or addition of one or more other components in addition to the recited components. A numerical range indicated by "-" or "to" represents a numerical range that includes the values described before and after it as the lower and upper limits, respectively, unless otherwise specified. "About" or "substantially" means a value or numerical range within 20% of the value or numerical range described thereafter.

[0020] Also, in describing the components of the embodiments of the present invention, terms such as first, second, A, B, (a), (b), etc. can be used. Such terms are for distinguishing the components from other components, and the essence, order, or procedure of the corresponding components is not limited by such terms.

[0021] Unless otherwise defined, all terms (including technical and scientific terms) used in this specification can be used in a meaning commonly understood by those having ordinary knowledge in the technical field to which the present invention pertains. Also, terms defined in commonly used dictionaries are not ideally or excessively interpreted unless specifically defined otherwise.

[0022] Also, in describing the embodiments of the present invention, if a detailed description of a related known configuration or function is determined to interfere with the understanding of the embodiments of the present invention, the detailed description thereof is omitted.

[0023] Hereinafter, embodiments of the present invention will be described in detail.

[0024] Referring to FIG. 1, the method for manufacturing a red ginseng extract according to an embodiment of the present invention can be roughly divided into a grooming step, a washing and sterilization step, a steaming step, a drying step, and an extraction step.

[0025] Maintenance stage

[0026] This is the step of securing 5- to 6-year-old fresh ginseng, removing the skin before washing, and being able to easily remove rotten parts, large foreign substances, or impurities.

[0027] Washing and sterilization stage

[0028] The processed fresh ginseng is first pre-washed with a 5 wt% ethanol aqueous solution, then thoroughly washed with ozone water while irradiating with ultraviolet light, and then additionally irradiated with ultraviolet light. Washing the fresh ginseng with ozone water can simultaneously sterilize it, and irradiating with ultraviolet light can enhance the sterilization effect of the fresh ginseng.

[0029] In some embodiments, during ozone water washing, UV-C with a wavelength of 280 - 100 nm can be irradiated, and after washing, UV-B with a wavelength of 315 - 280 nm can be irradiated for 10 minutes - 2 hours. UV-C can promote the formation of ozone and enhance the sterilization effect of ozone water, and UV-B can promote the decomposition of ozone and remove the remaining ozone after ozone water washing.

[0030]

[0031] The fresh ginseng sterilized and washed with ozone water and ultraviolet light is finally washed with distilled water to remove residues, thus finishing the washing process.

[0032] ​Steaming stage

[0033] The washed fresh ginseng is steamed with steam at 95 - 120°C for 3.5 - 5 hours, which is generated by heating the natural medicinal material mixed water. The natural medicinal material mixed water is a mixture containing various medicinal materials and natural substances, including 3 - 5 wt% of licorice, 0.5 - 2 wt% of hydrangea leaves, 1 - 3 wt% of kudzu root, 1 - 3 wt% of astragalus membranaceus, 2 - 5 wt% of bupleurum chinense, 0.5 - 2 wt% of dried tangerine peel, and the remaining amount of ground juice. The fresh ginseng steamed with such natural medicinal material mixed water for 3.5 hours or more has a good flavor and is soft, but steaming for more than 5 hours results in excessive heat waste compared to its effect.

[0034] Drying stage

[0035] The steamed fresh ginseng goes through the stages of sea breeze drying, hot air drying, and far - infrared drying. First, it is dried using sea breeze on the coast for 1 - 3 days, then dried with hot air at 75 - 85°C and a relative humidity of 50 - 60% for 12 - 15 hours, and finally, dried by irradiating with far - infrared rays with a wavelength of 10 - 1000 μm for 2 - 5 hours. The fresh ginseng that has gone through the drying stage is referred to as red ginseng.

[0036] Extraction stage

[0037] The red ginseng produced by processing, washing, steaming, and drying fresh ginseng is cut into main roots, branch roots, and fine roots. The main roots, branch roots, and fine roots are names according to the parts of red ginseng, and are referred to as main roots, branch roots, and fine roots in the order from top to bottom. In the present invention, the main roots, branch roots, and fine roots can be a concept that includes peripheral parts that are not referred to as main roots, branch roots, or fine roots within a reasonable range.

[0038] The cut main roots, branch roots, and fine roots are each pressurized at a pressure of 5 - 20 N / cm 2 for 10 - 40 minutes. By pressurizing the red ginseng to induce deformation, the surface area can be expanded, and thereby, the discharge of active ingredients such as ginsenosides can be promoted. There are no special restrictions on the pressurizing means, and equipment such as a press machine may be used, or manual force may be directly used.

[0039] The pressurized main roots, lateral roots, and fine roots are separately put into raw water mixed with 10-20 wt% of deep ocean water and heated with an extractor to obtain respective extracts of the main roots, lateral roots, and fine roots, which are then mixed. That is, after manufacturing the extracts for the main roots, lateral roots, and fine roots separately, these are mixed with each other.

[0040] Generally, the longer the red ginseng is heated at a high temperature, the lower the extraction amount of ginsenoside becomes, but the sugar content tends to increase. By the way, since the contents of total saponin and ginsenoside in the main roots, lateral roots, and fine roots are different from each other, if the heating temperatures and times of the main roots, lateral roots, and fine roots are made different from each other, both the extraction amount of ginsenoside and the sugar content can be increased. Specifically, since the content of total saponin and ginsenoside is the highest in the fine roots and the lowest in the main roots, the heating temperature and time of the fine roots can be designed to be the lowest, and the heating temperature and time of the main roots can be designed to be the highest. In particular, by combining the optimal heating temperature and time conditions for the main roots, lateral roots, and fine roots separately, it is possible to have a high sugar content while maximizing the extraction amount of ginsenoside.

[0041] In some embodiments, the extract of the main roots can be obtained by heating the main roots at 90-95 °C for 25-30 hours, the extract of the lateral roots can be obtained by heating the lateral roots at 85-90 °C for 15-25 hours, and the extract of the fine roots can be obtained by heating the fine roots at 75-85 °C for 12-15 hours. The mixture of the respective extracts produced under such conditions can have an excellent ginsenoside content and a high sugar content.

[0042] When the extracts obtained by heating the main roots, lateral roots, and fine roots of red ginseng are mixed with each other and filtered through a 35-140 mesh sieve, a primary extract from which large residues of red ginseng have been filtered is obtained. The filtered red ginseng residues are further put into raw water mixed with 10-20 wt% of deep ocean water and heated at 80-85 °C for 12-18 hours to obtain a secondary extract. When active ingredients such as ginsenoside are extracted and the concentration in the extract becomes high, even if there are still active ingredients in the red ginseng, the extraction may be slowed down due to osmotic pressure. Therefore, by recovering the residues of the red ginseng extracted in the first time and putting them into new hot water for secondary extraction, the extraction amount of the active ingredients can be maximized.

[0043] Also, after cooling the primary extract to 5-10 °C, the cooled primary extract can be secondarily filtered through a sieve of 15-50 mesh. Residues can be additionally filtered through the cooling and filtering processes, and the secondarily filtered residues can be dried and pulverized and mixed into the primary extract. Through this, it is possible to produce red ginseng liquid that minimizes the loss of active ingredients and can be easily consumed.

[0044] In some embodiments, when heating and extracting red ginseng to improve the quality of the red ginseng extract, the pressure inside the extractor can be maintained at 2-20 atmospheres, preferably 3-10 atmospheres, but is not limited thereto.

[0045] The primary extract and the secondary extract can be mixed and further undergo a predetermined filtration or purification step and a treatment step to obtain the red ginseng extract of the present invention. The red ginseng extract can be transmitted to consumers through a predetermined packaging step.

[0046] Here, the weights and temperatures of the primary extract and the secondary extract can be measured. For example, the primary extract may be cooled to 10 °C, and the secondary extract may be heated to 85 °C. At this time, after mixing the two extracts, heating can be performed at an optimal temperature and time to minimize the loss of active ingredients and the two extracts can be uniformly mixed.

[0047] The target temperature (unit: °C) is calculated using the following mathematical formula in consideration of the temperatures and weights of the two extracts.

[0048] Target temperature = (W1*T2 + W2*T1) / (W1 + W2)

[0049] (Here, W1 is the weight of the primary extract, W2 is the weight of the secondary extract, T1 is the temperature of the primary extract, T2 is the temperature of the secondary extract, the unit of weight is t (ton), and the unit of temperature is °C)

[0050] Also, the heating time (unit: minutes) is calculated using the following mathematical formula.

[0051] Heating time = |T1 - T2| * (W1 + W2)

[0052] The red ginseng extract according to an embodiment of the present invention is manufactured by the above-described manufacturing method, and is a high-quality red ginseng extract that is hygienic, has a good flavor, has a high content of active ingredients such as ginsenosides, and is excellent in sugar content.

[0053] Hereinafter, the present invention will be described through production examples and experimental examples, but it is obvious that the effects of the present invention are not limited by the following experimental examples.

[0054] Manufacturing example: Production of red ginseng extract

[0055] Example

[0056] Purchase 5-6-year-old fresh ginseng and remove the skin and foreign substances. After washing the fresh ginseng with a 5 wt% ethanol aqueous solution, wash it with ozone water while irradiating with UV-C, then additionally irradiate with UV-B for about 20 minutes, and finish with distilled water washing. Heat the natural medicinal material mixed water containing 4 wt% of licorice, 1 wt% of ajisaï leaves, 2 wt% of kudzu root, 2 wt% of angelica dahurica, 3 wt% of bupleurum, 1 wt% of dried tangerine peel, and the remaining amount of ground juice to steam the fresh ginseng for about 4 hours. After drying the steamed fresh ginseng in sea breeze for about one day, dry it with hot air at 75 - 80 °C and a relative humidity of 50 - 55% for 12 hours, and then irradiate with far-infrared rays for 2 hours to obtain red ginseng.

[0057] Cut the red ginseng into main roots, lateral roots, and fine roots, 10 N / cm 2After pressing with a press machine at a pressure of for about 15 minutes, it was separated and put into a plurality of extractors containing 10 wt% deep seawater and raw water. The main roots were heated at 95 °C for 30 hours, the lateral roots were heated at 85 °C for 20 hours, and the fine roots were heated at 75 °C for 12 hours to obtain respective extracts. After mixing the respective extracts with each other and filtering through a 45-mesh sieve to obtain a primary extract, the filtered red ginseng residue was further put into 10 wt% deep seawater mixed water and heated at 85 °C for 18 hours to obtain a secondary extract. After cooling the primary extract to 10 °C, it was filtered through a 20-mesh sieve, the filtrate was dried and pulverized, and then mixed with the primary extract. 2 t of the primary extract at 10 °C and 1 t of the secondary extract at 85 °C were mixed, heated at a temperature of 60 °C for 225 minutes, and then purified to produce a red ginseng extract.

[0058] Comparative example 1

[0059] A red ginseng extract was produced in the same manner as in Example 1 except that the steaming of the fresh ginseng was carried out by heating raw water for about 4 hours.

[0060] Comparative example 2

[0061] A red ginseng extract was produced in the same manner as in Example 1 except that the red ginseng was put in as it was without separating it into main roots, lateral roots, and fine roots and heated at 85 °C for 20 hours.

[0062] Comparative example 3

[0063] A red ginseng extract was produced in the same manner as in Example 1 except that the primary extract was cooled and re-filtered.

[0064] Comparative example 4

[0065] A red ginseng extract was produced in the same manner as in Example 1 except that after mixing the primary extract and the secondary extract 2, it was reheated.

[0066] Experimental example: Sensory evaluation of red ginseng extract

[0067] Five evaluators were arbitrarily selected regardless of gender and age, and a sensory evaluation of the manufactured red ginseng extract was conducted. After evaluating the preference for the viscosity, taste, and aroma of the red ginseng extract by the evaluators on a scale of 0 to 5, the average value was calculated, and the results were as shown in Table 1 below.

[0068]

Table 1

[0069] Generally, the higher the viscosity of the red ginseng extract, the higher the preference for viscosity, and the weaker the bitterness, the higher the preference for taste. As shown in Table 1 above, the red ginseng extract produced by the method of the present invention had the highest preference for all of viscosity, taste, and aroma.

[0070] The embodiments of the present invention have been described above as the center. However, this is merely an example and does not limit the present invention. It can be understood that those with ordinary knowledge in the field to which the present invention belongs can make various modifications and applications not exemplified above without departing from the essential characteristics of the embodiments of the present invention. For example, each component specifically shown in the embodiments of the present invention can be modified and implemented. And the differences related to such modifications and applications should be construed as being included in the scope of the present invention defined by the appended claims.

Claims

1. Removing the skin of 5-6 year old water ginseng; washing the peeled dried ginseng with a 5 wt % ethanol aqueous solution; a sterilization and washing step of irradiating the washed unwashed ginseng with ultraviolet light, washing it with ozone water, and then irradiating it with additional ultraviolet light; washing the sterilized and washed dried ginseng with distilled water; steaming the washed untreated ginseng for 3.5-5 hours with steam at 95-120°C generated by heating a mixture of natural medicinal ingredients including 3-5 wt% licorice root, 0.5-2 wt% hydrangea leaves, 1-3 wt% kudzu root, 1-3 wt% angelica, 2-5 wt% halichondria, 0.5-2 wt% untreated citrus peel and residual water from grinding; drying the steamed ginseng with sea breeze for 1-3 days; drying the sea air-dried dried ginseng with hot air at 75-85° C. and a relative humidity of 50-60% for 12-15 hours; irradiating the hot air dried fresh ginseng with far infrared rays having a wavelength of 10-1000 μm for 2-5 hours to prepare red ginseng; The red ginseng was cut into a main root, a branch root, and a fine root, and each was subjected to 5-20 N / cm ２ 3. Pressurizing at a pressure of 0.1 to 1000 for 10-40 minutes; immersing the main root, the branch roots and the fine roots in raw water mixed with 10-20 wt % of deep sea water and heating the water to obtain extracts of the main root, the branch roots and the fine roots; the extracts of the main root, the branch root and the fine root are mixed together and filtered through a 35-140 mesh sieve to obtain a first extract, and the filtered red ginseng residue is further added to raw water mixed with 10-20 wt % deep sea water and heated at 80-85° C. for 12-18 hours to obtain a second extract; and mixing the first extract with the second extract, The extract of the main root is obtained by heating the main root at 90-95°C for 25-30 hours, the extract of the branch root is obtained by heating the branch root at 85-90°C for 15-25 hours, and the extract of the fine root is obtained by heating the fine root at 75-85°C for 12-15 hours; The step of obtaining the first extract and the second extract comprises: cooling the primary extract to 5-10°C; filtering the cooled primary extract through a 15-50 mesh sieve; drying and grinding the secondary filtered retentate; and mixing the dried and ground residue with the primary extraction liquid; The step of mixing the first extract and the second extract comprises: measuring the weight and temperature of the first extract and the second extract; Calculating the target temperature (unit: °C) using the following mathematical formula: Target temperature = (W1*T2+W2*T1) / (W1+W2) (Wherein, W1 is the weight of the first extraction liquid, W2 is the weight of the second extraction liquid, T1 is the temperature of the first extraction liquid, T2 is the temperature of the second extraction liquid, the unit of weight is t (ton), and the unit of temperature is °C.) Calculating the heating time (in minutes) using the following mathematical formula: Heating time = |T1-T2| * (W1+W2) heating the mixture of the first extract and the second extract at the calculated target temperature for the calculated heating time.

2. The ultraviolet light irradiated in the sterilization and cleaning step is 2. The method for producing red ginseng extract according to claim 1, wherein the red ginseng extract is irradiated with UV-C having a wavelength of 280-100 nm during the ozone water washing, and is irradiated with UV-B having a wavelength of 315-280 nm after the washing.

3. 2. The method of claim 1, wherein the ultraviolet light irradiated during the ozone water washing step is irradiated in a pulsed form.

4. 2. The method of claim 1, wherein the step of heating the main root, the branch roots and the fine roots and / or the step of heating the filtered red ginseng residue are performed under 2-20 atmospheres.

5. A red ginseng extract produced by the method according to any one of claims 1 to 4.

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