Method for manufacturing black ginseng probiotic essence and black ginseng probiotic essence beverage manufactured using same

Abstract

The present invention relates to a method for manufacturing a black ginseng probiotic essence and a black ginseng probiotic essence beverage manufactured using same, wherein the probiotic essence has a significantly increased content of ginsenosides Rb1, Rg1, and Rg3, helping probiotic generation in the body and helping to improve gastrointestinal functions in the human body, and the probiotic essence is easily ingested in a beverage form, making it possible to provide a beverage having an increased absorption rate in the body.

Description

Method for manufacturing black ginseng probiotics extract and black ginseng probiotics extract beverage manufactured thereby

[0001] The present invention relates to a method for producing black ginseng probiotics liquid and a black ginseng probiotics liquid beverage produced thereby, and more particularly, to a method for producing black ginseng probiotics liquid that is easy to consume in beverage form and has excellent absorption rate in the body, and a black ginseng probiotics liquid beverage produced thereby.

[0002] Herein, background information regarding the present disclosure is provided, which does not necessarily imply prior art.

[0003] Ginseng is called by various names such as fresh ginseng, white ginseng, red ginseng, and black ginseng depending on how it is processed or changed. Since the saponin contained in ginseng changes depending on the processing method, it is consumed after processing it according to needs.

[0004] Fresh ginseng refers to ginseng that has been harvested and left undried or processed. Fresh ginseng contains approximately 80% water, so its shelf life is limited. Red ginseng is steamed ginseng. This process removes traces of toxins, giving it a reddish hue, hence the name "red ginseng."

[0005] Fresh ginseng is rich in saponins, which help lower blood cholesterol and prevent blood clots, promoting vascular health and preventing conditions like hyperlipidemia, arteriosclerosis, and myocardial infarction. It also helps prevent various diseases and cancer by removing free radicals. It also protects brain cells, strengthens cerebral blood vessels, and aids brain development and dementia prevention. It also lowers blood sugar levels, promoting insulin secretion and helping prevent and improve diabetes. In addition to saponins, fresh ginseng is rich in vitamins B and C, which suppress fatigue-causing substances and promote metabolism, helping to relieve fatigue and restore vitality.

[0006] Black ginseng is made by repeatedly steaming and drying ginseng through a steaming machine. Compared to regular ginseng, the antioxidant polyphenol and ginsenoside Rg3, a unique saponin of ginseng, increase rapidly.

[0007] Meanwhile, cabbage has different nutrient contents depending on the part. The outer leaves are rich in vitamin A, iron, and calcium, and the white inner leaves are high in vitamin B complex and vitamin C. Vitamin U in cabbage is effective in treating gastric ulcers and helps regenerate cells in the gastrointestinal tract. In an actual experiment using rats, it was shown that feeding cabbage improved the recovery rate of the gastric mucosa by 46% and reduced inflammation such as bleeding and wounds. Cabbage is also effective in preventing cancer. A study by Michigan State University in the United States confirmed that women who ate cabbage three or more times a week had a 72% lower risk of developing breast cancer than women who did not. The nutritional value of cabbage increases as you go deeper into the cabbage, and the core was found to have the highest amount of vitamin U, which is good for the stomach.

[0008] The present invention provides a method for producing black ginseng probiotics extract that can be consumed in the form of a beverage by extracting cabbage with a high probiotic content at low temperature using black ginseng extract, and a black ginseng probiotics extract beverage produced thereby.

[0009] However, the purposes of the present invention are not limited to the purposes mentioned above, and other purposes not mentioned will be clearly understood by those skilled in the art from the description below.

[0010] The present invention provides a method for producing a black ginseng probiotics extract, comprising: a preparation step of washing and preparing raw materials including ginseng and cabbage; a red ginseng production step of steaming and hot-air drying the washed ginseng to produce red ginseng; a black ginseng production step of repeatedly steaming and hot-air drying the produced red ginseng to produce black ginseng liquid; and an extraction step of mixing the washed cabbage and the produced black ginseng with purified water and performing a low-temperature extraction.

[0011] In addition, the above red ginseng manufacturing step is characterized by being a step of steaming the washed fresh ginseng for 100 to 150 minutes and drying the steamed fresh ginseng with hot air until the moisture content becomes 5% or less to obtain red ginseng.

[0012] In addition, the above black ginseng manufacturing step is characterized by being a step of obtaining black ginseng by repeating the steps of steaming the manufactured red ginseng for 100 to 150 minutes and drying it with hot air for 350 to 370 minutes twice or more.

[0013] In addition, the above extraction step is characterized by being a step of mixing the washed cabbage and the prepared black ginseng liquid with purified water and extracting at a low temperature of 70°C to 90°C for 40 to 55 hours.

[0014] In addition, the extraction step is characterized by being a step of mixing 5 to 10 parts by weight of the prepared black ginseng liquid and 1 to 5 parts by weight of the washed cabbage with respect to 150 parts by weight of the purified water and performing low-temperature extraction.

[0015] In addition, the present invention provides a black ginseng probiotics liquid beverage obtained by low-temperature extracting cabbage from black ginseng liquid.

[0016] The black ginseng probiotic extract produced using the manufacturing method of the present invention significantly increases the content of ginsenosides Rb1, Rg1, and Rg3, helping to promote probiotic production in the body and improve gastrointestinal function. Furthermore, it is easily consumed in beverage form and offers the effect of increasing absorption in the body.

[0017] All technical and scientific terms used in this specification have the same meaning as commonly understood by one of ordinary skill in the art, unless otherwise stated. Furthermore, throughout this specification and the claims, unless otherwise stated, the terms "comprise," "comprises," and "comprising" are intended to encompass a stated object, step, or group of objects, and steps, but not to exclude any other object, step, or group of objects, or groups of steps.

[0018] Before describing the present invention in detail below, it is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the scope of the present invention which is limited only by the scope of the appended claims.

[0019] Meanwhile, the various embodiments of the present invention may be combined with any other embodiments unless explicitly stated otherwise. Any feature indicated as particularly desirable or advantageous may be combined with any other feature or features indicated as desirable or advantageous. Hereinafter, embodiments of the present invention and their resulting effects will be described with reference to the accompanying drawings.

[0020] According to one embodiment of the present invention, black ginseng probiotics extract is characterized in that cabbage is extracted from black ginseng extract at low temperature, and 5 to 10 parts by weight of the black ginseng extract and 1 to 5 parts by weight of the cabbage are mixed with 150 parts by weight of purified water and extracted at low temperature.

[0021] The above black ginseng probiotics extract is manufactured by including a preparation step of washing and preparing raw materials including ginseng and cabbage; a red ginseng manufacturing step of steaming and hot-air drying the washed ginseng to manufacture red ginseng; a black ginseng manufacturing step of repeatedly steaming and hot-air drying the manufactured red ginseng to manufacture black ginseng liquid; and an extraction step of mixing the washed cabbage and the manufactured black ginseng liquid with purified water and performing a low-temperature extraction.

[0022] The above preparation step is a step of washing and preparing raw materials including ginseng and cabbage, and is a step of removing dirt and foreign substances attached to the raw materials.

[0023] The above red ginseng manufacturing step is a step of manufacturing red ginseng by steaming and hot air drying the washed ginseng, and more specifically, it is a step of steaming for 100 to 150 minutes and drying the steamed ginseng with hot air for 350 to 370 minutes until the moisture content becomes 5% or less to obtain red ginseng.

[0024] The above black ginseng manufacturing step is a step of producing black ginseng liquid by repeatedly steaming and drying the manufactured red ginseng with hot air, and is a step of obtaining black ginseng liquid by repeating the steps of steaming the manufactured red ginseng for 100 to 150 minutes and drying it with hot air for 350 to 370 minutes at least twice, preferably three times.

[0025] The above extraction step is a step of mixing the washed cabbage and the prepared black ginseng liquid with purified water and performing low-temperature extraction, and is a step of obtaining black ginseng probiotics liquid by extracting at a low temperature of 70℃ to 90℃ for 40 to 55 hours. At this time, 5 to 10 parts by weight of the prepared black ginseng and 1 to 5 parts by weight of the washed cabbage are mixed with respect to 150 parts by weight of the purified water. Preferably, 6 to 8 parts by weight of the prepared black ginseng and 2 to 4 parts by weight of the washed cabbage are mixed with respect to 150 parts by weight of the purified water, and low-temperature extraction is performed at 75℃ to 85℃ for 45 to 50 hours.

[0026] The black ginseng probiotic extract manufactured according to the present invention combines black ginseng extract and cabbage extract, and has higher ginsenoside Rb1, Rg1, and Rg3 contents than conventional red ginseng extract, helping to produce probiotics in the body and improve gastrointestinal function. Furthermore, it can be consumed in beverage form, making it easy to consume and increasing absorption rates in the body.

[0027]

[0028] Examples and Comparative Examples

[0029] (1) Example 1

[0030] Ginseng was thoroughly washed in a ginseng washing machine, and cabbage was washed to prepare the raw materials. The washed ginseng was steamed in a steamer for 2 hours, and the steamed ginseng was dried in a hot air dryer for 6 hours to a moisture content of 5% or less to produce red ginseng. The red ginseng was steamed in a steamer for 2 hours and dried in a dryer for 6 hours, repeating this process three times to produce black ginseng.

[0031] The black ginseng and the washed cabbage prepared above were added to 150 L of purified water in the mixing ratio shown in Table 1 below, and extracted at a low temperature of 80°C for 48 hours to prepare a black ginseng probiotics extract.

[0032] Purified water (L) Black ginseng extract (kg) Cabbage (kg) Example 1-1 1507.23 Example 1-2 1507.21 Example 1-3 1507.22 Example 1-4 1507.24 Example 1-5 1507.25 Example 1-6 15053 Example 1-7 15063 Example 1-8 15083 Example 1-9 150103 Comparative example 11507.2-

[0033] (2) Example 2

[0034] The raw materials were prepared by thoroughly washing the ginseng in a ginseng washing machine and washing the cabbage, which has a high probiotic content.

[0035] The washed ginseng was steamed for 2 hours in a steamer, and the steamed ginseng was dried for 6 hours in a hot air dryer to a moisture content of 5% or less to produce red ginseng. The red ginseng was steamed for 2 hours in a steamer and dried for 6 hours in a dryer, repeating this process three times to produce black ginseng.

[0036] 7.2 kg of the above-mentioned black ginseng and 3 kg of the above-mentioned washed cabbage were added to 150 L of purified water and extracted under the conditions shown in Table 2 below to produce a black ginseng probiotics extract.

[0037] Temperature (℃) Time (hour) Example 2-18048 Example 2-28040 Example 2-38045 Example 2-48050 Example 2-58055 Example 2-67048 Example 2-77548 Example 2-88548 Example 2-99048

[0038]

[0039] Experimental example

[0040] (1) Ginsenoside content

[0041] The black ginseng probiotic extracts manufactured in the above examples and comparative examples were analyzed for components using high-performance liquid chromatography (HPLC), and the results are shown in Tables 3 and 4 below. The Rg3 increase rate (%) represents the increase rate compared to the Rg3 content (7.1 mg / g) of Comparative Example 1.

[0042] Rb1 (mg / g) Rg1 (mg / g) Rg3 (mg / g) Rg3 Increase rate (%) Example 1-16.5 3.3 11.2 5 7.7 Example 1-25.9 2.7 9.7 36.6 Example 1-36.4 3.1 10.9 5 3.5 Example 1-46.3 3.2 11.1 5 6.3 Example 1-55.7 2.8 9.5 33.8 Example 1-65.6 2.9 9.1 28.2 Example 1-76.4 3.3 11.0 5 4.9 Example 1-86.2 3.1 10.8 5 2.1 Example 1-95.8 2.8 9.6 35.2 Comparative example 14.2 2.1 7.1-

[0043] Rb1 (mg / g) Rg1 (mg / g) Rg3 (mg / g) Rg3 Increase rate (%) Example 2-16.5 3.3 11.2 5 7.7 Example 2-25.12 9 8.8 23.9 Example 2-36.23 11.0 5 4.9 Example 2-46.4 3.3 10.7 5 0.7 Example 2-56.0 2.4 9.2 29.6 Example 2-65.5 2.8 9.4 32.4 Example 2-76.13 111.15 6.3 Example 2-86.3 3.3 10.9 5 3.5 Example 2-95.8 2.5 8.5 19.7

[0044] (2) Effect of promoting the growth of beneficial intestinal bacteria

[0045] The proliferation effect of the black ginseng probiotic extract prepared in the examples and comparative examples of the present invention on beneficial bacteria was confirmed using the Leuconostoc mesenteroides ATCC 8293 strain, known as a beneficial intestinal bacterium.

[0046] Each of the black ginseng probiotics extracts prepared in the examples and comparative examples of the present invention was dispensed in an amount of 5 mg into another vial containing 3 mL of MRS broth. Afterwards, 10 Leuconostoc mesenteroides strains were added. 1 After injecting CFU / mL and culturing at 30°C, the cells were collected after 48 hours, plated on solid media, and the number of colonies was counted. The results are shown in Tables 5 and 6.

[0047] As a control, 10 Leuconostoc mesenteroides bacteria were added to a tube containing 3 mL of MRS broth. 1 CFU / mL was injected, cultured at 30°C, collected after 48 hours, and the number of colonies was measured after smearing on a solid medium.

[0048] Colony count (log CFU / mL) Growth increase rate (%) Example 1-1 12.3 8 3.6 Example 1-29.8 4 6.3 Example 1-3 11.5 7 1.6 Example 1-4 11.7 7 4.6 Example 1-59.2 3 7.3 Example 1-68.7 2 9.9 Example 1-7 11.9 7 7.6 Example 1-8 12.1 8 0.6 Example 1-99.1 3 5.8 Comparative Example 6.8 1.5 Control 6.7-

[0049] Colony count (log CFU / mL) Growth increase rate (%) Example 2-1 12.3 83.6 Example 2-29.2 37.3 Example 2-3 12.0 79.1 Example 2-4 11.4 70.1 Example 2-59.0 34.3 Example 2-69.1 35.8 Example 2-7 11.7 74.6 Example 2-8 12.0 79.1 Example 2-98.4 25.4 Control group 6.7-

[0050] As shown in Table 5 above, in the case of Example 1, which was performed by mixing 5 to 10 kg of black ginseng and 1 to 5 kg of cabbage in 150 L of purified water and performing low-temperature extraction, the growth increase rate was 35.8% to 83.6%, which was higher than the growth increase rate of 1.5% in the comparative example in which no cabbage was mixed, demonstrating the effect of promoting the proliferation of beneficial intestinal bacteria. In particular, in the case of Examples 1-1, 1-3, 1-4, 1-7, and 1-8, which were performed by mixing 6 to 8 kg of black ginseng and 2 to 4 kg of cabbage in 150 L of purified water and performing low-temperature extraction, the growth increase rate was significantly increased to 71.6% to 83.6%. The growth increase rate of Example 1-1, which was the best at 83.6%, was obtained by mixing 7.2 kg of black ginseng and 3 kg of cabbage in 150 L of purified water and extracting at low temperature.

[0051] As shown in Table 6 above, in the case of Example 2, which was extracted at 70°C to 90°C for 40 to 55 hours, the growth increase rate was 25.4% to 83.6%, confirming the effect of promoting the proliferation of intestinal beneficial bacteria. In particular, in the case of Examples 2-1, 2-3, 2-4, 2-7, and 2-8, which were extracted at low temperatures at 75°C to 85°C for 45 to 50 hours, the growth increase rate was confirmed to have increased significantly to 70.1% to 83.6%.

[0052] Therefore, it was confirmed that when 6 to 8 kg of black ginseng and 2 to 4 kg of cabbage were mixed in 150 L of purified water and low-temperature extraction was performed at 75 to 85°C for 45 to 50 hours, the growth increase rate of intestinal beneficial bacteria was approximately 70% or more, resulting in a significant increase in effectiveness.

[0053] (3) Inhibitory effect on the growth of harmful bacteria in the intestines

[0054] The growth inhibition effect of the black ginseng probiotic extract prepared in the examples and comparative examples of the present invention on harmful bacteria was confirmed using Clostridium perfringens ATCC 13124 strain, known as a harmful intestinal bacterium.

[0055] Each of the black ginseng probiotics extracts prepared in the examples and comparative examples of the present invention was dispensed in an amount of 5 mg into another vial containing 3 mL of MRS broth. Afterwards, 10 Clostridium perfringens strains were added. 1 After injecting CFU / mL and culturing at 30°C, the cells were collected after 48 hours, plated on solid media, and the number of colonies was counted. The results are shown in Tables 7 and 8.

[0056] As a control, Clostridium perfringens bacteria were added to 10 tubes containing 3 mL of MRS broth. 1 CFU / mL was injected, cultured at 30°C, collected after 48 hours, and the number of colonies was measured after smearing on a solid medium.

[0057] Colony count (log CFU / mL) Growth reduction rate (%) Example 1-14.8 32.4 Example 1-26.3 11.3 Example 1-35.2 26.8 Example 1-45.1 28.2 Example 1-56.7 5.6 Example 1-66.6 7.0 Example 1-75.6 21.1 Example 1-85.3 25.4 Example 1-96.0 15.5 Comparative Example 17.8-9.9 Control 7.1-

[0058] Colony count (log CFU / mL) Growth reduction rate (%) Example 2-14.8 32.4 Example 2-26.1 14.1 Example 2-34.9 31.0 Example 2-45.4 23.9 Example 2-56.2 12.7 Example 2-66.5 8.5 Example 2-75.5 22.5 Example 2-85.0 29.6 Example 2-96.6 7.0 Control group 7.1-

[0059] As shown in Table 7 above, in the case of Example 1, which was performed by mixing 5 to 10 kg of black ginseng and 1 to 5 kg of cabbage in 150 L of purified water and performing low-temperature extraction, the growth reduction rate was 5.6 to 32.4%, which was higher than the growth reduction rate of -9.9% in the comparative example in which cabbage was not mixed, and it was confirmed that it had an effect of inhibiting the growth of harmful intestinal bacteria. In particular, in the case of Examples 1-1, 1-3, 1-4, 1-7, and 1-8, which were performed by mixing 6 to 8 kg of black ginseng and 2 to 4 kg of cabbage in 150 L of purified water and performing low-temperature extraction, it was confirmed that the growth reduction rate significantly increased to 21.1% to 32.4%. The growth reduction rate of Example 1-1, which was the best at 32.4%, was obtained by mixing 7.2 kg of black ginseng and 3 kg of cabbage in 150 L of purified water and extracting at low temperature.

[0060] As shown in Table 8 above, in the case of Example 2 extracted at 70℃ to 90℃ for 40 to 55 hours, it can be confirmed that it has an effect of inhibiting the growth of harmful intestinal bacteria with a growth reduction rate of 8.5% to 32.4%. In particular, in the case of Examples 2-1, 2-3, 2-4, 2-7, and 2-8 extracted at low temperature at 75℃ to 85℃ for 45 to 50 hours, it can be confirmed that the growth reduction rate significantly increased to 22.5% to 32.4%.

[0061] Therefore, when 5 to 10 kg of black ginseng and 1 to 5 kg of cabbage are mixed in 150 L of purified water and low-temperature extraction is performed at 70 to 90°C for 40 to 55 hours, the probiotic effect according to the cabbage mixture is confirmed as the effect of increasing the growth of beneficial intestinal bacteria and decreasing the growth of harmful intestinal bacteria. In addition, when 6 to 8 kg of black ginseng and 2 to 4 kg of cabbage are mixed in 150 L of purified water and low-temperature extraction is performed at 75 to 85°C for 45 to 50 hours, the critical significance of a significant increase in the growth rate of beneficial intestinal bacteria of about 70% or more and the growth reduction rate of harmful intestinal bacteria of about 20% or more can be confirmed.

[0062] The features, structures, effects, etc. exemplified in each of the aforementioned embodiments can be combined or modified to implement other embodiments by those skilled in the art. Therefore, the contents related to such combinations and modifications should be construed as being included within the scope of the present invention.

Claims

1. Preparatory step of washing and preparing raw materials including ginseng and cabbage; A red ginseng manufacturing step of steaming and hot-air drying the washed ginseng to manufacture red ginseng; A black ginseng production step of producing black ginseng liquid by repeatedly steaming and drying the red ginseng produced above; and A method for producing black ginseng probiotics extract, comprising an extraction step of mixing the washed cabbage and manufactured black ginseng with purified water and extracting at low temperature.

2. In paragraph 1, A method for producing black ginseng probiotics extract, characterized in that the above red ginseng production step is a step of steaming the washed fresh ginseng for 100 to 150 minutes and drying the steamed fresh ginseng with hot air until the moisture content becomes 5% or less to obtain red ginseng.

3. In paragraph 1, A method for producing black ginseng probiotics extract, characterized in that the above black ginseng production step is a step of obtaining black ginseng by repeating the steps of steaming the produced red ginseng for 100 to 150 minutes and drying it with hot air for 350 to 370 minutes at least twice.

4. In paragraph 1, A method for producing black ginseng probiotics extract, characterized in that the above extraction step is a step of mixing the washed cabbage and the prepared black ginseng extract with purified water and extracting at a low temperature of 70°C to 90°C for 40 to 55 hours.

5. In paragraph 1, A method for producing black ginseng probiotics extract, characterized in that the above extraction step is a step of mixing 5 to 10 parts by weight of the prepared black ginseng extract and 1 to 5 parts by weight of the washed cabbage with 150 parts by weight of the purified water and performing low-temperature extraction.

6. Black ginseng probiotics liquid beverage made by low-temperature extracting cabbage from black ginseng extract.

7. In paragraph 6, The black ginseng probiotics liquid beverage is characterized by mixing 5 to 10 parts by weight of the black ginseng liquid and 1 to 5 parts by weight of the cabbage with 150 parts by weight of purified water and extracting at low temperature.