Method for producing red ginseng marc starch using ultrasonic treatment

Abstract

The present invention relates to a method for producing red ginseng marc starch using ultrasonic treatment. The present invention confirmed that, while producing red ginseng marc starch, the water retention and retention capacity of the red ginseng marc starch differ depending on the ultrasonic power and ultrasonic treatment time. Furthermore, it was confirmed that the solubility and swelling power of the red ginseng marc starch differ depending on the ultrasonic treatment, and as a result, starch with different viscosity and gel strength is produced, thereby confirming that red ginseng marc starch with desired physical properties can be produced.

Description

Technology Field

[0001] The present invention relates to a method for producing red ginseng marc starch using ultrasonic treatment. Background Technology

[0002] The extraction process is typically essential during the processing of red ginseng; this involves extracting soluble components using solvents such as water or alcohol, and this process generates red ginseng marc, a byproduct. Although 1,000 tons of red ginseng marc are produced annually in the Korean ginseng processing industry, most of it is discarded or used as animal feed due to its high moisture content. Red ginseng marc still contains a significant amount of substances with excellent active ingredients, such as ginsenosides and dietary fiber, and continuous research is required to utilize it as a new food ingredient.

[0003] Ginseng is primarily composed of carbohydrates (approximately 60-70 g per 100 g of solids), and the main component of ginseng carbohydrates is starch. Red ginseng starch is often produced as a byproduct along with red ginseng marc during the production of ginseng concentrate and can possess physicochemical properties similar to those of red ginseng. Starch influences viscosity, adhesion, texture, binding, gel formation, film formation, and moisture retention; in food applications, it is primarily used in baking, snacks, doughs, and coatings. Starch extraction is performed using various methods, including physical fractionation and chemical methods such as the alkaline method. Alkaline extraction can increase starch purity by dissolving proteins using substances such as sodium hydroxide. When extracted starch is used in its original form, it exhibits low shear and thermal stability and a high degree of degradation, making it unsuitable for specific types of processing due to its lack of suitable physical and chemical properties. To address this, starch modification using physical, chemical, enzymatic, and genetic modification technologies is required. Consequently, starch modification alters its functional properties, allowing for the production of starch suitable for various purposes depending on the technology used.

[0004] Among physical methods for processing starch, ultrasonic treatment is a physical deformation technology that uses high-frequency waves. It has significant advantages in that it is safer, more environmentally friendly, and energy-saving than other processing methods. Ultrasonic treatment of starch alters the shape of starch granules due to the collapse of cavitation bubbles, and it has been found that this affects the overall physicochemical properties of starch, including swelling power, solubility, viscosity, and surface characteristics. The effect of ultrasonic treatment depends on several factors, such as the power and frequency of the ultrasound, processing time and temperature, and the characteristics of starch dispersion.

[0005] Accordingly, the inventors confirmed that when ultrasonic power is applied as a method for manufacturing red ginseng marc starch, starch having various characteristics is produced, and thus completed the present invention. The problem to be solved

[0006] The objective of the present invention is to provide a step of drying red ginseng marc to powder;

[0007] A step of preparing a mixture by mixing the above-mentioned powdered red ginseng marc with a basic solution and stirring;

[0008] A step of sieving the above-mentioned mixture and obtaining a precipitate;

[0009] A step of applying ultrasonic power to the above precipitate; and

[0010] The present invention provides a method for producing red ginseng marc starch comprising the step of obtaining the above-mentioned precipitate by centrifugation.

[0011] Another objective of the present invention is to provide red ginseng marc starch produced by the above method.

[0012] Another objective of the present invention is to provide a food composition comprising the above-mentioned red ginseng marc starch. means of solving the problem

[0013] To achieve the above objective, the present invention comprises the step of drying red ginseng marc to powder;

[0014] A step of preparing a mixture by mixing the above-mentioned powdered red ginseng marc with a basic solution and stirring;

[0015] A step of sieving the above-mentioned mixture and obtaining a precipitate;

[0016] A step of applying ultrasonic power to the above precipitate; and

[0017] A method for producing red ginseng marc starch is provided, comprising the step of obtaining the above-mentioned precipitate by centrifugation.

[0018] In addition, the present invention provides red ginseng marc starch produced by the above method.

[0019] In addition, the present invention provides a food composition comprising the above-mentioned red ginseng marc starch. Effects of the invention

[0020] The present invention confirmed that the water retention and retention capacity of red ginseng marc starch differ depending on the ultrasonic power and ultrasonic treatment time while manufacturing red ginseng marc starch. In addition, it was confirmed that the solubility and swelling power of red ginseng marc starch differ depending on the ultrasonic treatment, and that starch with different viscosity and gel strength is produced as a result. Thus, it was confirmed that red ginseng marc starch with desired physical properties can be manufactured, and it can be usefully utilized in related industries. Brief explanation of the drawing

[0021] Figure 1 is a schematic illustration of the method for manufacturing red ginseng marc starch according to the present invention. Figure 2 is a figure quantifying the water retention capacity of red ginseng marc starch according to ultrasonic treatment (A: water retention capacity according to ultrasonic power, B: water retention capacity according to ultrasonic treatment time). Figure 3 is a figure quantifying the retention capacity of red ginseng marc starch according to ultrasonic treatment (A: retention capacity according to ultrasonic power, B: retention capacity according to ultrasonic treatment time). Figure 4 shows the viscosity of red ginseng marc starch according to ultrasonic treatment (A: viscosity according to ultrasonic power, B: viscosity according to ultrasonic treatment time). Figure 5 shows the gel strength of red ginseng marc starch according to ultrasonic treatment (A: gel strength according to ultrasonic power, B: gel strength according to ultrasonic treatment time). Specific details for implementing the invention

[0022] Embodiments of the present invention will be described in detail below with reference to the attached drawings. In the following description, detailed descriptions of technologies well known to those skilled in the art may be omitted. Furthermore, in describing the present invention, detailed descriptions of related known functions or configurations may be omitted if it is determined that such descriptions would unnecessarily obscure the essence of the present invention. Additionally, the terminology used in this specification is used to appropriately express preferred embodiments of the present invention, and may vary depending on the intent of the user or operator, or the conventions of the field to which the present invention belongs.

[0023] Therefore, the definitions of these terms should be based on the content throughout this specification. Throughout the specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0024] The present invention comprises the step of drying red ginseng marc to powder;

[0025] A step of preparing a mixture by mixing the above-mentioned powdered red ginseng marc with a basic solution and stirring;

[0026] A step of sieving the above-mentioned mixture and obtaining a precipitate;

[0027] A step of applying ultrasonic power to the above precipitate; and

[0028] A method for producing red ginseng marc starch is provided, comprising the step of obtaining the above-mentioned precipitate by centrifugation.

[0029] According to one embodiment of the present invention, the basic solution may be a sodium hydroxide (NaOH) solution.

[0030] According to one embodiment of the present invention, the ultrasonic power may be applied at 200 to 400 W.

[0031] According to one embodiment of the present invention, the ultrasonic power may be applied for 20 to 60 minutes.

[0033] In addition, the present invention provides red ginseng marc starch produced by the above method.

[0034] According to one embodiment of the present invention, the red ginseng marc starch may have a water holding capacity of 800 to 1000%.

[0035] The "water holding capacity" of the present invention refers to hydration capacity, water binding capacity, or water absorption capacity, meaning the ability of a food to retain water or the ability to absorb water per unit weight. Water holding capacity is an important factor in determining the texture of a food in terms of water content, expansion, and gelation characteristics.

[0036] According to one embodiment of the present invention, the red ginseng marc starch may have an oil holding capacity value of 500 to 750%.

[0037] The "oil holding capacity" of the present invention is a concept similar to water retention capacity, and refers to the ability of a food to retain oil or the ability to absorb oil per unit weight, as emulsifying ability, oil binding ability, or oil absorption ability.

[0038] According to one embodiment of the present invention, the red ginseng marc starch may have a solubility value of 12 to 14%.

[0039] According to one embodiment of the present invention, the red ginseng marc starch may have a swelling power value of 10 to 12%.

[0040] According to one embodiment of the present invention, the red ginseng marc starch may have increased viscosity.

[0041] According to one embodiment of the present invention, the red ginseng marc starch may have increased gel strength, and the gel strength may have a value of 290 to 420.

[0043] In addition, the present invention provides a food composition comprising the above-mentioned red ginseng marc starch.

[0044] In addition to containing the active ingredient of the present invention, the food composition of the present invention may contain various flavoring agents or natural carbohydrates, etc., as additional ingredients, as in conventional food compositions.

[0045] Examples of the natural carbohydrates described above include monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. The flavoring agents described above may advantageously use natural flavoring agents (taumatin), stevia extracts (e.g., rebaudioside A, glycyrrhizin, etc.), and synthetic flavoring agents (saccharin, aspartame, etc.). The food composition of the present invention may be formulated in the same manner as the pharmaceutical composition described above and used as a functional food or added to various foods. Foods to which the composition of the present invention may be added include, for example, beverages, meat, chocolate, food products, confectionery, pizza, ramen, other noodles, chewing gum, candy, ice cream, alcoholic beverages, vitamin complexes, and health supplements.

[0046] In addition, the above food composition may contain, in addition to the active ingredients, various nutritional supplements, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. Furthermore, the food composition of the present invention may contain fruit pulp for the production of natural fruit juices, fruit juice beverages, and vegetable beverages.

[0047] The functional food composition of the present invention may be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc. In the present invention, the term "health functional food composition" refers to a food manufactured and processed using raw materials or ingredients having functional properties useful to the human body pursuant to Article 6727 of the Act on Health Functional Foods, and means consuming it for the purpose of obtaining effects useful for health uses, such as regulating nutrients or physiological actions regarding the structure and function of the human body. The health functional food of the present invention may include conventional food additives, and unless otherwise stipulated, suitability as a food additive is determined according to the specifications and standards for the relevant item in accordance with the general provisions and general test methods of the Food Additives Codex approved by the Ministry of Food and Drug Safety. Items listed in the aforementioned "Food Additives Codex" include, for example, chemically synthesized compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamon acid; and natural additives such as persimmon dye, licorice extract, crystalline cellulose, sorghum dye, and guar gum. Examples include mixed preparations such as L-sodium glutamate preparations, alkaline additives for noodles, preservative preparations, and tar dye preparations. For instance, a health functional food in tablet form may be produced by granulating a mixture of the active ingredient of the present invention with excipients, binders, disintegrants, and other additives using a conventional method, and then compression molding by adding a lubricant, etc., or by directly compression molding the mixture. Additionally, the health functional food in tablet form may contain a binder, etc., as necessary. Among health functional foods in capsule form, hard capsules may be manufactured by filling a conventional hard capsule with a mixture of the active ingredient of the present invention mixed with additives such as excipients, and soft capsules may be manufactured by filling a capsule base such as gelatin with a mixture of the active ingredient of the present invention mixed with additives such as excipients. The soft capsules may contain plasticizers such as glycerin or sorbitol, coloring agents, preservatives, etc., as necessary.A health functional food in the form of a pill can be prepared by molding a mixture of the active ingredient of the present invention, excipients, binders, disintegrants, etc., using a previously known method, and if necessary, it can be coated with sucrose or other coating agents, or the surface can be coated with a substance such as starch or talc. A health functional food in the form of a granule can be prepared by making a mixture of the active ingredient of the present invention, excipients, binders, disintegrants, etc., into a granular form using a previously known method, and may contain flavoring agents, stimulating agents, etc., if necessary.

[0049] The present invention will be explained in more detail below through examples. These examples are merely for the purpose of explaining the present invention more specifically, and it will be obvious to those skilled in the art that the scope of the present invention is not limited to these examples.

[0051] <Experimental Example 1> Preparation for the production of red ginseng marc starch

[0052] <1-1> Preparation of Red Ginseng Marsh and Reagents

[0053] To produce the red ginseng marc starch of the present invention, the red ginseng marc was obtained from Punggi Ginseng Agricultural Cooperative (Yeongju, Korea) in April 2024. In addition, 1M HCl (Junsei Chemical Co., Ltd., Tokyo, Japan) and 1M NaOH (Duksan Pure Chemicals Co., Ltd., Seoul, Korea), which are required for the production of the red ginseng marc starch, were purchased and used.

[0055] <1-2> Preparation of Red Ginseng Marsh Starch Using Ultrasonic Treatment

[0056] Red ginseng marc was dried and powdered using an agricultural dryer (KED-132A, Kiturami, Seoul, South Korea) at 50°C for 17 hours. The powdered red ginseng marc was mixed with 0.3% NaOH at a ratio of 1:10 (w / v) and stirred at 150 rpm at 25°C for 16 hours. Afterward, the mixture was sieved through a sieve with a mesh size of 355 μm to separate the sludge. The sieved starch solution was ultrasonically treated using a sonicator (DH.WUC.D22H, Daihan Scientific Co., Ltd., Wonju, Korea). The ultrasonic treatment was performed at 200 W or 400 W for 40 minutes, or at 300 W for 20 or 60 minutes, in order to determine the characteristics of the starch according to the ultrasonic power and treatment time. After ultrasonic treatment, the mixture was centrifuged at 25°C and 6,000 rpm for 15 minutes to obtain a precipitate. Distilled water was then added to the precipitate, and the pH of the mixture was adjusted to 7 using 1M HCl. Subsequently, the precipitate obtained by centrifugation was washed with distilled water, centrifuged again, and the precipitate was obtained. The resulting precipitate was then freeze-dried to obtain red ginseng marc starch. The obtained red ginseng marc starch was stored at -30°C. The specific extraction process of red ginseng marc starch is shown in Figure 1. A group without ultrasonic treatment (CONT) was used as the control group.

[0058] <1-3> Verification of Water-holding and Retention Capacity

[0059] Water holding capacity (WHC) and oil holding capacity (OHC) were determined by mixing 0.5 g of red ginseng marc starch powder with 10 ml of distilled water or edible oil for 30 seconds, followed by centrifugation at 4°C and 3000 gf for 20 minutes. Afterward, the weight of the precipitate was measured, and the water holding capacity and oil holding capacity were calculated by substituting the values ​​into the following Equation 1.

[0060]

[0062] <1-4> Checking Solubility and Swelling Power

[0063] 0.3 g of red ginseng marc powder was mixed with 10 ml of distilled water and gelatinized at 95°C for 30 minutes using a constant temperature water bath (JSIB-22T, JS Research Inc., Gongju, Korea). Afterward, the mixture was cooled at 4°C for 10 minutes, and the cooled gelatinized solution was centrifuged at 4°C and 3000 gf for 20 minutes. Subsequently, the supernatant was transferred to an aluminum dish and dried in a drying oven at 100°C (JSOF-100, JS Research Inc., Gongju, Korea) for 2 hours and 30 minutes. After drying, the mixture was cooled for 30 minutes, and its weight was measured. The precipitate obtained after centrifugation was dried in a drying oven at 40°C for 30 minutes, and its weight was measured. Solubility and swelling power were quantified using the following Equations 2 and 3.

[0064]

[0065]

[0067] <1-5> Check viscosity

[0068] The viscosity of red ginseng marc starch was analyzed using a rotary rheomether (HR-10, TA Instruments, New Castle, DE, USA). Red ginseng marc starch powder was mixed with water at a ratio of 1:4 (w / v), gelatinized in a constant temperature water bath for 30 minutes, and then hydrated at 4°C for one day to be used as a sample. Subsequently, measurements were taken at 1 mm intervals using 25 mm diameter parallel plates, and a flow sweep test was performed at 1–5 s -1 It was measured at.

[0070] <1-6> Check Gel Strength

[0071] The gel strength of red ginseng marc starch was analyzed using a rotary rheomether (Compac-II, Sunscientific, Tokyo, Japan). Red ginseng marc starch powder was mixed with water at a ratio of 1:4 (w / v), gelatinized in a constant temperature water bath for 30 minutes, and then hydrated at 4°C for one day to be used as a sample. The gel was 23 × 23 × 10 mm. 3 Measurements were taken after printing. A 20 mm cylindrical probe was used, and the measurement conditions were distance: 4.0 mm, table speed: 180 mm / min, load cell: 2 Kgf, interval setting: 5 mm, and repetition count: 1, and the analysis was performed using RDS40 software.

[0073] <1-6> Statistical Analysis

[0074] All experiments were performed using the SPSS software package (version 26, SPSS Inc., IL, USA) with ANOVA and Duncan's multiple range test. All statistical analyses were repeated at least three times, and data were expressed as mean standard deviation (± SD). Differences of p < 0.05 were considered significant.

[0076] <Example 1> Verification of water retention and holding capacity according to ultrasonic treatment conditions

[0077] It is known that ultrasonic treatment of starch affects expansion capacity, solubility, turbidity, and retention capacity due to the influence of power, frequency, modification time, and temperature, and in particular, significant differences occur depending on ultrasonic power conditions; therefore, water retention capacity and retention capacity were confirmed according to each power and treatment time. As a result, as shown in Figure 2, the water retention capacity of starch without ultrasonic treatment was found to be 805.32%, and it was confirmed that the water retention capacity of starch increases as the intensity of ultrasonic power and treatment time increase. In particular, it was confirmed that when ultrasonic treatment was performed for 60 minutes at a power of 300 W, the water retention capacity of the starch increased significantly to 934.14%. The water retention capacities of each group are shown below.

[0078] - By power: CONT(805.32%), 200W-40m(823.34%), 400W-40m(852.23%)

[0079] - By hour: CONT(805.32%), 300W-20m(899.47%), 300W-60m(934.14%)

[0081] As a result of checking the retention capacity, the retention capacity of red ginseng marc starch without ultrasonic treatment was 461.24%, but it was confirmed that the retention capacity increased as the ultrasonic power and treatment time increased. In particular, influenced by the ultrasonic treatment time, the highest retention capacity of 733.53% was confirmed in the group treated with 300 W power for 60 minutes (Fig. 3). The specific retention capacities of each group are shown below.

[0082] - By power: CONT(461.24%), 200W-40m(538.55%), 400W-40m(476%)

[0083] - By hour: CONT(461.24%), 300W-20m(683.94%), 300W-60m(733.53%)

[0085] <Example 2> Confirmation of Solubility and Swelling Power According to Ultrasonic Treatment Conditions

[0086] Solubility and swelling power may be affected by the structure of starch granules, gelatinization temperature, amylose / amylopectin ratio, molecular weight, degree of interchain bonding, and phosphorus content, and the solubility and swelling power according to the ultrasonic treatment conditions of the present invention are shown in Table 1 below.

[0087] Samples Solubility (%) Swelling power (%) CONT 14.03±0.14 11.01±0.33 200W-40m 12.78±0.14 11.15±0.11 400W-40m 12.70±0.31 10.80±0.04 300W-20m 13.06±0.05 11.64±0.32 300W-60m 12.35±0.22 11.71±0.13

[0089] As shown in Table 1 above, the solubility of untreated red ginseng marc starch was 14.03%, and it was confirmed that the solubility decreased as the ultrasonic power and treatment time increased. In addition, there was no significant difference in swelling power according to ultrasonic power, and it was confirmed that the swelling power increased slightly with treatment time.

[0091] <Example 3> Viscosity verification according to ultrasonic treatment conditions

[0092] The viscosity according to ultrasonic treatment conditions is shown in Figure 4 below. It was confirmed that the viscosity value increased as the ultrasonic power and treatment time increased, and that the viscosity value decreased as the shear rate increased. Generally, when ultrasonic power is applied to starch, the viscosity decreases due to reasons such as granule crushing and damage, and broken starch chains; however, it was confirmed that the viscosity of the red ginseng marc starch of the present invention increased with ultrasonic treatment due to its high water retention capacity. It was also confirmed that the swelling force during ultrasonic treatment induces a large volume fraction, increasing friction between granules and thereby increasing viscosity. The viscosity by power was highest at 400W-40m, followed by 200W-40m and CONT. The viscosity by treatment time was highest at 300W-60m, followed by 300W-20m and CONT.

[0094] <Example 4> Verification of gel strength according to ultrasonic treatment conditions

[0095] It is known that after ultrasonic treatment, the disruption of surface pores, cracks, and crystalline molecular structures of starch granules increases the entanglement and interaction between amylose and amylopectin, thereby strengthening the gel network. The gel strength according to ultrasonic treatment conditions is shown in Fig. 5 below. Modification of starch can compensate for the disadvantages of natural starch, and by setting different ultrasonic treatment conditions, starch with desired characteristics, such as increased swelling power and gel strength, can be produced. It was confirmed that according to the ultrasonic power and treatment time of the present invention, the gel strength value significantly increased as the ultrasonic power and treatment time increased. The gel strength of red ginseng starch treated with maximum power and time showed increased values ​​of 408.03% and 410.17%, respectively. Based on the above results, it was confirmed that the dense internal structure increases gel strength due to the increased water retention and swelling power during ultrasonic treatment. The gel strength values ​​for each group are shown below.

[0096] - By power: CONT(298.40%), 200W-40m(323.93%), 400W-40m(408.03%)

[0097] - By hour: CONT(298.40%), 300W-20m(367.03%), 300W-60m(410.17%)

[0099] Accordingly, the present invention confirmed that while manufacturing red ginseng marc starch, the water retention and retention capacity of the red ginseng marc starch differ depending on the ultrasonic power and ultrasonic treatment time. In addition, it was confirmed that the solubility and swelling power of the red ginseng marc starch differ depending on the ultrasonic treatment, and as a result, starch with different viscosity and gel strength is manufactured, thereby confirming that red ginseng marc starch with desired physical properties can be manufactured.

Claims

Claim 1 A method for producing red ginseng marc starch comprising: a step of drying red ginseng marc to powder; a step of mixing the powdered red ginseng marc with a basic solution and stirring to prepare a mixture; a step of sieving the prepared mixture to obtain a precipitate; a step of applying ultrasonic power to the precipitate; and a step of centrifuging the precipitate to obtain a precipitate. Claim 2 A method according to claim 1, wherein the basic solution is a sodium hydroxide (NaOH) solution. Claim 3 A method according to claim 1, wherein the ultrasonic power is applied at 200 to 400 W. Claim 4 A method according to claim 1, wherein the ultrasonic power is applied for 20 to 60 minutes. Claim 5 Red ginseng marc starch produced by the method of claim 1. Claim 6 In claim 5, the red ginseng marc starch has a water holding capacity of 800 to 1000%. Claim 7 In claim 5, the red ginseng marc starch has an oil holding capacity of 500 to 750%. Claim 8 In claim 5, the red ginseng marc starch has a solubility value of 12 to 14%. Claim 9 In claim 5, the red ginseng marc starch has a swelling power value of 10 to 12%. Claim 10 In item 5, the above red ginseng marc starch is red ginseng marc starch with increased viscosity. Claim 11 In claim 5, the above red ginseng marc starch is red ginseng marc starch with increased gel strength. Claim 12 In claim 11, red ginseng marc starch having a gel strength of 290 to 420. Claim 13 A food composition containing red ginseng marc starch of claim 5.

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