Preparing method of red ginseng concentrate with improved sensory properties using bt (better taste) method

Abstract

The present invention provides a method for pretreating or storing fresh ginseng, the method comprising a step for putting dried fresh ginseng in a storage container and storing same at a temperature of 2 °C or lower. The fresh ginseng pretreated or stored according to the present invention has an increased free sugar content. Therefore, preparing a red ginseng concentrate using same reduces bitterness and enhances sweetness, and thus has the effect of improving consumer palatability. In addition, according to the present invention, low-temperature storage conditions are controlled to predetermined conditions, that is, the storage is for a maximum of 4 weeks, preferably 21 to 28 days, at a temperature of 2 °C, and thus the effect of increasing the free sugar content as described above can be achieved while preventing the occurrence of mold or spoilage during storage and a skin-whitening phenomenon when the fresh ginseng is steamed, and improves the yield of red ginseng concentrate compared to existing manufacturing methods, and thus is also advantageous economically.

Description

Method for producing red ginseng concentrate with improved sensory properties using the BT (Better Taste) method

[0001] [Cross-reference with related applications]

[0002] This application claims the benefit of priority from Republic of Korea Patent Application No. 10-2024-0009048, filed January 19, 2024, the entire contents of which are incorporated herein by reference.

[0003] [Technical Field]

[0004] The present invention relates to a method for pretreatment or storage of fresh ginseng for improving the quality of red ginseng concentrate, and a method for producing red ginseng concentrate using the same.

[0005] Ginseng is a perennial, shade-loving herbaceous plant belonging to the genus Panax of the Araliaceae family, and has long been used as an important medicinal ingredient in oriental medicine. Ginseng saponins have physiological activities such as anticancer effects, antioxidant effects, prevention of arteriosclerosis and hypertension, improvement of liver function, anti-fatigue, anti-stress effects, anti-aging, promotion of brain activity, anti-inflammatory activity, treatment of allergic diseases, and promotion of protein synthesis ability. Korean red ginseng is known to have excellent physiological activities such as antioxidant effects, lowering blood pressure, improving alcoholic hyperlipidemia, and lowering blood sugar.

[0006] Ginseng is generally divided into three types depending on the processing method: fresh ginseng, which maintains the original ginseng shape; white ginseng; and red ginseng. Fresh ginseng is ginseng harvested from the field and contains approximately 75% moisture, making it prone to spoilage or damage during distribution, making long-term storage difficult without special storage facilities or packaging methods. Red ginseng is fresh ginseng that has been steamed and dried, and various chemical changes occur during the manufacturing process, such as modification of saponins and amino acids. The heat applied during the manufacturing process of red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 that do not exist in ginseng. The unique active ingredients of red ginseng are excellent in preventing cancer, inhibiting cancer cell growth, lowering blood pressure, protecting brain neurons and improving learning ability, antithrombotic effects, and antioxidant effects, so excellent pharmacological effects can be expected.

[0007] During the steaming process for red ginseng production, fresh ginseng solidifies, making it difficult to consume immediately. Furthermore, ginseng's characteristic bitterness makes it difficult to consume. Furthermore, due to the nature of agricultural products, the yield of red ginseng concentrate varies depending on the raw material, such as its country of origin. Therefore, continuous efforts are being made to improve the ginseng processing process, which serves as the raw material for the production of processed ginseng products such as red ginseng concentrate, and to develop processed ginseng products that preserve the beneficial substances contained in ginseng while being convenient for consumers.

[0008] There are several methods for removing the bitterness of red ginseng concentrate, including adding sugar to remove bitterness, using supercritical carbon dioxide, using enzyme treatment, using activated carbon to remove bitterness, and using cyclodextrin to remove bitterness. However, these methods have side effects, such as reducing the functional components of ginseng and red ginseng or causing precipitation during the bitterness removal process.

[0009] The inventors of the present invention have confirmed that when harvested ginseng is stored under certain conditions, the content of free sugar in the ginseng increases, thereby increasing sweetness and reducing bitterness, while maintaining the content of ginsenosides above a certain level, and improving not only the palatability of red ginseng concentrate but also the production yield, and have completed the present invention.

[0010] The purpose of the present invention is to provide a method for pretreatment or storage of fresh ginseng to improve the quality of red ginseng concentrate.

[0011] In addition, the purpose is to provide a method for producing red ginseng concentrate with improved palatability by reducing the bitter taste characteristic of red ginseng by using fresh ginseng to which the above-mentioned pretreatment or storage method has been applied.

[0012] One aspect of the present invention provides a method for pretreatment or storage of ginseng, comprising the step of placing dried ginseng in a storage container and storing it at a temperature of 2°C or lower.

[0013] Another aspect of the present invention provides a method for producing red ginseng concentrate, comprising the steps of steaming and drying ginseng pretreated or stored by the above method to obtain red ginseng; and adding an extraction solvent to the red ginseng and extracting it to obtain an extract.

[0014] Another aspect of the present invention provides a red ginseng concentrate produced by the above production method.

[0015] According to the present invention, ginseng pretreated or stored has an increased free sugar content, so when red ginseng concentrate is manufactured using it, bitterness is reduced and sweetness is increased, thereby improving consumer preference. In addition, according to the present invention, because the storage conditions are controlled to predetermined conditions, that is, stored at a temperature of 2℃ or lower for a maximum of 4 weeks, preferably only 21 to 28 days, mold growth or decay during storage and white skin phenomenon during steaming are prevented, so optimal quality control is achieved, and the yield is improved and process optimization is possible during the manufacture of red ginseng concentrate, so there is also an advantage in economic aspects.

[0016] Figure 1 is a graph showing the results of evaluating sensory characteristics of red ginseng concentrates manufactured according to examples and comparative examples as one embodiment of the present invention.

[0017] Hereinafter, the present invention will be described in more detail to help understand the present invention.

[0018] The terms and words used in this specification and claims should not be interpreted as limited to their usual or dictionary meanings, but should be interpreted as meanings and concepts that conform to the technical idea of ​​the present invention, based on the principle that the inventor can appropriately define the concept of the term to explain his or her own invention in the best way.

[0019] 1. Pretreatment or storage method of ginseng

[0020] One aspect of the present invention provides a method for pretreatment or storage of ginseng, comprising the step of placing dried ginseng in a storage container and storing it at a temperature of 2°C or lower.

[0021] In the present invention, ginseng may be used without limitation, including cultivated or commercially available ones. The ginseng includes various processed ones, and for example, may be at least one selected from the group consisting of fresh ginseng, fine ginseng, black ginseng, mountain ginseng, camphor ginseng, wild-cultivated ginseng, purified ginseng, enzyme-treated fine ginseng, fermented ginseng, red ginseng, and fermented red ginseng, but is not limited thereto. Fresh ginseng refers to raw ginseng that has maintained its original shape, and fine ginseng refers to the thin roots of ginseng. Red ginseng is raw ginseng that has been steamed, cooked, and dried, and has a browning reaction during the drying process, resulting in a light yellow-brown to reddish-brown color. Black ginseng refers to red ginseng that has been steamed and dried several times to turn black. Wild ginseng refers to wild ginseng, and camphor ginseng refers to wild ginseng that has been planted and grown. Wild-cultivated ginseng is ginseng that has been cultivated by artificially sowing and transplanting seeds or seedlings under mountain forests.

[0022] The harvest season of the above ginseng may be from September to November, and is preferably November. As the harvest season progresses from early (September 23 to October 20), mid (October 13 to November 10), to late (November 1 to November 29), the free sugar content in ginseng tends to increase. This is because the later the ginseng harvest season, the lower the cultivation temperature, which rapidly increases the ginseng's resistance to cold stress, thereby converting starch to sugar (particularly sucrose) to increase intracellular osmotic substances. Therefore, when a red ginseng concentrate is produced using the above ginseng according to the production method of the present invention, a red ginseng concentrate having a higher free sugar content can be obtained.

[0023] The outer surface of fresh ginseng harvested from the field harbors numerous putrefactive bacteria, and it is desirable to completely remove foreign substances and soil from the fresh ginseng through high-pressure washing using water. Therefore, the manufacturing method of the present invention may additionally include a step of high-pressure washing the fresh ginseng before the step of drying the fresh ginseng. This removes microorganisms on the surface of the fresh ginseng and prevents them from spreading internally. The high-pressure washing may be performed under conditions of a pump pressure of 10 to 50㎥ / hr, but is not particularly limited thereto.

[0024] The surface of fresh ginseng immediately after washing contains a lot of moisture, so if it is immediately stored or packaged in a storage container, the internal moisture content will increase, increasing the risk of mold growth in a short period of time. Therefore, to prevent this, it is preferable to dry the fresh ginseng at 25℃-37℃ or 30℃-35℃. The drying step can be performed at a relative humidity of 20%-40% or 30%-40%, and dehumidifying drying can be performed as needed. In addition, it is preferable to maintain a wind speed of 1-3 m / s or 1-2 m / s during drying. The drying time can be 1-2 hours. If the above conditions are met, the phenomenon of mold growth or rotting can be prevented when dried fresh ginseng is stored for a long period of time.

[0025] Next, the dried ginseng is placed in a storage container. The storage container may be made of paper or a thermoplastic material, and may be used without limitation as long as it has a carbon dioxide gas permeability of 40,000-42,500 ㎡·24HR·atm, a nitrogen gas permeability of 2,500-3,000 ㎡·24HR·atm, or an oxygen gas permeability of 6,000-8,000 ㎡·24HR·atm when measured at 15℃ with a breathability tester (kz-type breathability meter). As an example, the storage container may be an open box with an air circulation area of ​​10% of the total box area. As an example, the thermoplastic material may be polypropylene or polyethylene.

[0026] The above storage container may be fully or partially open or sealed. Additionally, an oxygen absorbent may be added to the container. This can inhibit the growth of aerobic or anaerobic microorganisms or the development of mold.

[0027] In addition, during storage, the ginseng may be placed in a moisture-blocking functional film and then sealed, or may not be performed. The moisture-blocking functional film may include at least one selected from the group consisting of polyethylene terephthalate, polypropylene, non-stretched polypropylene, polyethylene, and polyester, and is preferably polyethylene terephthalate or polypropylene. Although the moisture-blocking functional film has lower breathability than paper, it has the function of maintaining the moisture level inside the storage container at a certain level by blocking moisture from moving in and out of the storage container, thereby preventing the drying phenomenon during storage of the ginseng, preventing the whitening phenomenon of the ginseng skin when steaming, and has the advantage of excellently maintaining the appearance quality such as freshness, vitality, and firmness.

[0028] In the present invention, storage is characterized in that it is performed under a predetermined temperature for a predetermined period of time. In particular, the storage temperature should be 4°C or lower, preferably 3°C or lower, or 2°C or lower, or 1°C or lower, and -4°C or higher, or -3°C or higher, or -2°C or higher, or -1°C or higher, for example, -3°C to 3°C, or -2°C to 2°C, or -1°C to 1°C. When the above temperature conditions are met, the starch contained in ginseng is decomposed and converted into free sugars such as fructose, glucose, sucrose, and maltose, whereby the free sugar content in fresh ginseng can be maximized. In addition, microbial growth or mold growth in fresh ginseng can be prevented, so that the quality of fresh ginseng can be efficiently managed. Therefore, when manufacturing red ginseng concentrate using these ginsengs, the effect of improving consumer preference by increasing sweetness and reducing bitterness can be achieved, and the manufacturing yield of red ginseng concentrate also increases.

[0029] In addition, the humidity during storage is 100%RH or less, or 97%RH or less, or 95%RH or less, or 93%RH or less, or 80%RH or more, or 85%RH or more, or 90%RH or more, for example, 85%RH to 100%RH, or 90%RH to 100%RH. When the above numerical range is filled, it is preferable because an internal humidity of 100%RH can be achieved as water and carbon dioxide are generated by the respiration action of ginseng when stored at a low temperature at a predetermined temperature as described above.

[0030] In addition, the storage period is 3 days or more, or 4 days or more, or 5 days or more, or 6 days or more, or 7 days or more, or 8 days or more, or 9 days or more, or 10 days or more, or 11 days or more, or 12 days or more, or 13 days or more, or 14 days or more, or 15 days or more, or 16 days or more, or 17 days or more, or 18 days or more, and 30 days or less, or 29 days or less, or 28 days or less, or 27 days or less, or 26 days or less, or 25 days or less, or 24 days or less, or 23 days or less, or 22 days or less, or 21 days or less, and can be performed for, for example, 3 to 28 days, or 7 to 28 days, or 10 to 28 days, or 14 to 28 days, or 21 to 28 days. If the above period conditions are met, the ginseng can be prevented from rotting due to the growth of microorganisms or mold, and the moisture content of the ginseng can be maintained at a certain level, thereby preventing the whitening of the ginseng skin during steaming.

[0031] During the above storage period, it is desirable that the moisture content of the ginseng be maintained at 60%-85%, or 65%-80%, or 70%-75%.

[0032] Ginseng pretreated or stored according to the present invention is characterized by an increased free sugar content. In the present invention, the free sugar may include one or more selected from the group consisting of fructose, glucose, sucrose, and maltose.

[0033] The stored ginseng may have a free sugar content of 50 mg / g to 300 mg / g, or 55 mg / g to 250 mg / g, or 60 mg / g to 200 mg / g, or 70 mg / g to 180 mg / g, or 80 mg / g to 170 mg / g.

[0034] The above stored fresh ginseng may have a content of 11 kinds of ginsenosides (Rg1, Re, Rf, Rh1, Rg2, Rb1, Rc, Rb2, Rd, Rg3s, Rg3r) of 0.1-13 mg / g, or 0.5-11 mg / g, or 1-9 mg / g, or 1.9-3.1 mg / g.

[0035] The above stored ginseng may have a content of three types of ginsenosides (Rg1, Rb1, Rg3s) of 0.1-13 mg / g, or 0.5-11 mg / g, or 0.5-7 mg / g, or 0.6-1.9 mg / g.

[0036] 2. Method for producing red ginseng concentrate

[0037] Another aspect of the present invention provides a method for producing red ginseng concentrate, comprising the steps of steaming and drying ginseng pretreated or stored in a pretreatment or storage method as described above to obtain red ginseng; and adding an extraction solvent to the red ginseng and extracting it to obtain an extract.

[0038] The above steaming process can be carried out in a conventional manner and is not particularly limited thereto. For example, steaming can be carried out at 80-120°C, or 85-110°C, or 85-100°C, and the steaming time can be 2-48 hours, or 3-24 hours, or 3-4 hours.

[0039] In addition, steamers (batch and continuous types) can be used, but are not particularly limited thereto.

[0040] The drying after the above steaming can be carried out in a conventional manner and is not particularly limited thereto. For example, the drying can be carried out at 40-100°C or 50-70°C, and the drying can be carried out for 5-24 hours or 10-16 hours.

[0041] Red ginseng obtained by steaming after pretreatment or storage of fresh ginseng according to the present invention is characterized by an increased free sugar content.

[0042] The above red ginseng may have a free sugar content of 150 mg / g to 430 mg / g, or 170 mg / g to 410 mg / g, or 190 mg / g to 390 mg / g, or 210 mg / g to 370 mg / g.

[0043] The above red ginseng may have a content of 11 kinds of ginsenosides (Rg1, Re, Rf, Rh1, Rg2, Rb1, Rc, Rb2, Rd, Rg3s, Rg3r) of 3-25 mg / g, or 5-24 mg / g, or 7-23 mg / g, or 13-22 mg / g.

[0044] The above red ginseng may have a content of 1-17 mg / g, or 3-15 mg / g, or 5-13 mg / g, or 7-11 mg / g of three types of ginsenosides (Rg1, Rb1, Rg3s).

[0045] Next, an extraction solvent is added to the red ginseng and extraction is performed. In the present invention, the term "extract" refers to a substance extracted from a raw material by any method, and is used to mean all, without limitation, the extracted liquid, the concentrate obtained therefrom, and the dried product and powder of the concentrate.

[0046] When obtaining an extract from the above red ginseng, any conventional extraction method known in the art, such as solvent extraction, ultrasonic extraction, filtration, and reflux extraction, may be used as the extraction method. Preferably, the extract is prepared by using solvent extraction or reflux extraction. The above extraction process may be repeated several times, and additional steps such as concentration or freeze-drying may be performed thereafter.

[0047] The above extract can be extracted using water, an organic solvent, or a mixture thereof as the extraction solvent. The organic solvent can be an alcohol, preferably a lower alcohol having a carbon number of 1 to 4, and preferably ethanol. When a mixture of water and an organic solvent is used as the extraction solvent, the mixture of water and an organic solvent can preferably be a mixture of water and a lower alcohol having a carbon number of 1 to 4, and more preferably a mixture of water and ethanol.

[0048] The amount of solvent added during extraction may be 2-30 times the weight of 1 kg of the red ginseng, preferably 3-20 times, and more preferably 10-15 times, but is not limited thereto.

[0049] Extraction can be performed at room temperature or under heated conditions. Specifically, the extraction temperature may be, but is not particularly limited to, 50-110°C, or 60-100°C, or 65-98°C, or 70-96°C.

[0050] The extraction time may be from 2 hours to 96 hours, or from 6 hours to 96 hours, or from 12 hours to 96 hours, or from 18 hours to 96 hours, but is not particularly limited thereto.

[0051] The extraction may be performed 1 to 12 times, preferably 3 to 10 times, and more preferably 6 to 8 times, but is not limited thereto, and the extract may be a single extract obtained from each extraction or a mixed extract of extracts obtained from each extraction.

[0052] In addition, according to the manufacturing method of the present invention, the manufacturing yield of the red ginseng concentrate can be increased by 5% to 20%, or 7% to 17%, or 10% to 15% when measured based on 70-75°bx or 70-72°bx of the concentrate compared to the manufacturing yield when using the conventional manufacturing method. The manufacturing yield is defined as (red ginseng concentrate / input red ginseng) × 100. This is because when the red ginseng concentrate is manufactured using the red ginseng that has undergone saccharification according to the present invention as an input raw material, the sucrose content among the free sugar components increases rapidly compared to the existing concentrate, thereby increasing the total production of the red ginseng concentrate that has reached the standard Brix.

[0053] Another aspect of the present invention provides a red ginseng concentrate produced by the above production method.

[0054] The above red ginseng concentrate may have a free sugar content of 230 mg / g to 450 mg / g, or 240 mg / g to 400 mg / g, or 250 mg / g to 350 mg / g, or 300 mg / g to 350 mg / g.

[0055] The above red ginseng concentrate may have a content of 11 kinds of ginsenosides (Rg1, Re, Rf, Rh1, Rg2, Rb1, Rc, Rb2, Rd, Rg3s, Rg3r) of 5-40 mg / g, or 7-35 mg / g, or 9-30 mg / g, or 15-27 mg / g, or 20-25 mg / g.

[0056] The above red ginseng concentrate may have a content of three types of ginsenosides (Rg1, Rb1, Rg3s) of 1-15 mg / g, or 3-13 mg / g, or 5-12 mg / g, or 7-11 mg / g, or 9-10 mg / g.

[0057] Hereinafter, the present invention will be described in detail through examples and comparative examples.

[0058] However, the following manufacturing examples and experimental examples are only for illustrating the present invention, and the content of the present invention is not limited by the following manufacturing examples and experimental examples.

[0059] Example

[0060] Manufacturing Example 1

[0061] 40 kg of fresh ginseng was pressure washed using a constant water pump at a pump pressure of 10–50 m3 / hr to completely remove foreign substances and soil from the fresh ginseng (brain, trunk, and leg gaps). The washed fresh ginseng was then dehumidified and dried for approximately 1 hour at 35°C and 20–40% RH, with room temperature and wind speed maintained at 2–3 m / s. The moisture content of the dried fresh ginseng decreased by approximately 1–2%.

[0062] Dried ginseng was sorted and placed in 20 kg units in paper boxes measuring 48 cm × 38 cm × 34 cm (post office delivery boxes, No. 5), and the paper boxes were loaded onto pallets in a 4-unit × 5-layer configuration for storage. The paper boxes were open boxes with an air circulation area of ​​10% of the total box area.

[0063] Afterwards, it was stored in a cold storage facility at a temperature of -1℃ to 1℃ for 28 days. The weight and moisture content of the ginseng were measured after 7 days, 14 days, 21 days, and 28 days of storage.

[0064] Manufacturing Examples 2 to 3

[0065] In the above manufacturing example 1, except that the harvesting period of the fresh ginseng was changed to mid-season (from October 13 to November 10) and late-season (from November 1 to November 29), fresh ginseng was stored according to the same method to obtain fresh ginseng pretreated or stored according to the present invention.

[0066] Manufacturing Example 4

[0067] 40 kg of fresh ginseng was pressure-washed using a constant water pump at a pump pressure of 10–50 m3 / hr to completely remove foreign substances and soil from the fresh ginseng (brain, trunk, and leg gaps). The washed fresh ginseng was then dehumidified and dried for approximately 1 hour at 35°C and 20–40% RH, with room temperature and wind speed maintained at 2–3 m / s. After drying, the moisture content of the fresh ginseng decreased by approximately 1–2%.

[0068] Dried ginseng was placed in a 20 kg unit of a moisture-blocking functional film (PET 12 um), and an oxygen absorber (TPG) was placed in the box at a ratio of 5 ea per 20 kg. After removing as much air as possible from the functional film, it was sealed with a cable tie. The sealed functional film was placed in an open polyethylene box and loaded onto a pallet in a configuration of 4 ea / unit × 5 layers, for a total of 20 boxes. Afterwards, it was stored in a low-temperature warehouse while maintaining the temperature at -1℃ to 1℃ for 28 days.

[0069] Experimental Example 1 - Quality Stability Verification According to Storage Period

[0070] For the ginseng of the above Manufacturing Examples 1 and 2, washing was performed or not, and during storage, conditions were varied, such as whether paper packaging as described in Manufacturing Example 1 or vinyl sealing as described below was performed or not.

[0071] The vinyl sealing method involved placing washed, dried ginseng in 20-kg polyethylene bags. After removing as much air as possible from the bags, five oxygen absorbers were added and sealed with cable ties. The sealed bags were then placed in 20-kg units in open boxes, stacked in 5 layers (4 bags per layer), for a total of 20 boxes per pallet.

[0072] As described above, storage was performed at 0 to -1℃ under different conditions, and the occurrence of M or spoilage was confirmed as shown below, and the results are shown in Table 1 below.

[0073] 1) M occurrence: If there were no mycelia at all through visual observation, it was evaluated as normal. On the other hand, if mycelia began to grow, or if mycelia were difficult to find but became visible and the decay area was 0-30% or more, it was evaluated as M occurrence.

[0074] 2) Whether or not there is decay: If the fruit is fresh as at the time of harvest, and the color of the roots and stems remains the same and remains green as at the beginning, it is evaluated as normal. On the other hand, if the color of the roots and stems turns brown, the leaves or roots begin to rot, and the decay area is 0-30% or more, or in severe cases, if a dent is created when pressed by hand, it is evaluated as decay.

[0075] Sequence classification (0~-1℃ storage) 1st (9.23~10.20 days) 2nd (10.13~11.10 days) Storage possible 3rd packaging M occurrence spoilage M occurrence spoilage 1 Washed paper packaging 4 weeks 4 weeks No occurrence 1 week 0 weeks 2 Vinyl sealed 4 weeks 4 weeks No occurrence 2 weeks 1 week 3 Untreated No occurrence 4 weeks 4 weeks No occurrence 3 weeks 4 Unwashed paper packaging No occurrence 4 weeks No occurrence 2 weeks 1 week 5 Vinyl sealed 4 weeks No occurrence No occurrence 1 week 0 weeks 6 Untreated 4 weeks No occurrence 4 weeks No occurrence 3 weeks

[0076] From the above results, it can be confirmed that in order to prevent quality deterioration due to ginseng decay during long-term low-temperature storage, it is most desirable to store it for less than 3 weeks, regardless of whether it is washed or not.

[0077] Experimental Example 2 - Evaluation of Free Sugar and Ginsenoside Contents in Fresh Ginseng and Red Ginseng

[0078] The contents of free sugars and three kinds of ginsenosides (Rg1+Rb1+Rg3s) in the fresh ginseng of the above-mentioned Manufacturing Examples 1 to 3 and in the red ginseng manufactured by steaming the fresh ginseng were measured according to the following method, and the results are shown in Table 2.

[0079] In addition, the contents of free sugars and three types of ginsenosides (Rg1+Rb1+Rg3s) were measured for the fresh ginseng of Manufacturing Example 4 and the red ginseng manufactured by steaming the fresh ginseng, and the results are shown in Table 3.

[0080] 1) Free sugar (%): Measured according to Food Code Article 8. General Test Methods. 2.1.4.1 Sugar Test Method.

[0081] 2) 3 types of ginsenosides (Rg1+Rb1+Rg3s) (mg / g): Measured according to the Health Functional Food Codex, Article 4. Health Functional Food Test Methods. 3-54. Ginsenoside Test Method.

[0082] Serial numberHarvest seasonStorage periodFresh ginseng(A)Red ginseng(B)Yield(%)(B / A)Weight(kg)Moisture(%)Free sugar(mg / g)Indicator component(mg / g)Weight(kg)Moisture(%)Free sugar(mg / g)Indicator component(mg / g)1Manufacturing example 1 Fresh ginseng0stock14479.891.24610.82619.231.922stock2474.755(46↑)1.2711.0243(18↓)8.5(0.7↓)29.2(2.7↓)34stock10074.3199(199↑)1.4(0.2↑)3211.8365(104↑)9.3(0.1↑)31.0(0.9↓)4Manufacturing example 2 Ginseng 0 weeks 2570.3271.3812.021311.130.852 weeks 2573.966(39↑)1.1(0.2↓)812.1319(106↑)9.9(1.2↓)32.0(1.2↑)64 weeks 2677.364(37↑)1.9(0.6↑)815.1341(128↑)8.5(2.6↓)30.87 Manufacturing example 3 0 weeks 2572.6331.07.512.328811.930.082 weeks 2571.689(56↑)0.6(0.4↓)7.619.8324(36↑)7.0(4.9↓)30.4(0.4↑)94 weeks 2570.6941.3811.7310(22↑)8.2(3.7↓)32.0(2.0↑)Average 0 weeks 64.774 .2231.220.411.725410.731.52 weeks 24.773.470(47↑)1.0(0.2↓)7.514.3295(41↑)8.5(2.2↓)30.5(1.0↓)4 weeks 50.374.1119(96↑)1.5(0.3↑)15.712.9339(85↑)8.7(2.0↓)31.1(0.4↓)

[0083] From the results in Table 2 above, it can be confirmed that as the storage period increases, the free sugar content in fresh ginseng or red ginseng increases, and the maximum increase is achieved after 4 weeks of storage. Meanwhile, as confirmed in Experimental Example 1 above, in order to prevent quality deterioration due to spoilage of fresh ginseng, it is desirable to store it for about 3 weeks. Therefore, considering both the quality stability of fresh ginseng and the free sugar content, it is believed that storage for 21 to 28 days is most desirable.

[0084] Meanwhile, the content of the three types of ginsenosides does not appear to be significantly related to the storage period and appears to remain above a certain level even over time.

[0085] Fresh ginseng, red ginseng, serial number, storage period, free sugar (mg / g), index component, Rg1+Rb1+Rg3 (mg / g), free sugar (mg / g), index component, Rg1+Rb1+Rg3 (mg / g)Fructose, Glucose, Sucrose, Maltose, TotalFructose, Glucose, Sucrose, Maltose, Total10 shares0.00.019.10.019.12.05.09.263.7151.5229.315.624 shares1.32.1194.00.4197.93.212.414.7268.958.4354.411.838 shares1.33.381.70.086.31.515.520.2256.249.8341.812.4412 shares3.26.692.31.3103.31.5Not implemented

[0086] From the results in Table 3 above, it can be confirmed that in the case of fresh ginseng sealed and stored using a moisture-blocking functional film and red ginseng manufactured using the same, the free sugar content reaches a maximum when the storage period reaches 4 weeks and then decreases.

[0087] In addition, when comparing the results of Tables 2 and 3 above, it can be confirmed that the content of free sugars or indicator components increases somewhat in the case of sealed storage using a moisture-blocking functional film (Table 3) compared to the case of paper packaging storage (Table 2).

[0088] Example 1

[0089] Red ginseng was prepared using ginseng stored for 4 weeks according to the above Manufacturing Example 1, with an input raw material of 50 kg / batch. The solvent was reverse osmosis water, and 10-13 times the input raw material was added. Extraction was performed in batches (immersion) at 85-90℃ for 10-12 hours four times. After extraction, it was cooled to below 20℃ and left for 4-8 hours. Afterwards, the separated upper and lower liquids were centrifuged at 10,000 rpm for 20 minutes and filtered through 40-80 mesh. The filtered extract was concentrated under reduced pressure at -600 to 700 mmHg, 50-60℃, and 70-72 Brix.

[0090] Examples 2 to 4

[0091] Each red ginseng concentrate was prepared using the same method as in Example 1, except that instead of the ginseng stored for 4 weeks in Example 1, ginseng stored at low temperatures for 3, 2, and 1 week was used.

[0092] Comparative Example 1

[0093] In order to confirm the changes in concentrate yield, free sugar content, and index components as the low-temperature storage period increases, red ginseng concentrate was prepared in the same manner as in Example 1, except that fresh ginseng that was not stored at low temperatures was used.

[0094] Experimental Example 3 - Evaluation of free sugar, ginsenoside content, and yield of red ginseng concentrate

[0095] For the red ginseng concentrates of Examples 1 to 4 and Comparative Example 1, the free sugar and ginsenoside contents were measured in the same manner as described in Experimental Example 1. In addition, the crude saponin content and yield were measured as shown below, and the results are shown in Table 4 below. In addition, the results of analyzing the contents of each of the 12 types of ginsenosides are shown in Table 5 below.

[0096] 1) Saponin content (mg / g): The saponin content was measured using the ginseng and red ginseng saponin analysis method among the general test methods in the Food Code.

[0097] 2) Yield (%): (Red ginseng concentrate / input red ginseng) × 100 (However, the red ginseng concentrate was evaluated as the amount when it reached 72-73 Brix).

[0098] 3) 12 types of ginsenosides (mg / g): Measured according to the Health Functional Food Codex, Article 4. Health Functional Food Test Methods, 3-54. Ginsenoside Test Method.

[0099] Comparison Example 1 Example 1 (after 4 weeks) Example 2 (after 3 weeks) Example 3 (after 2 weeks) Example 4 (after 1 week) Yield Concentrate (based on 33% moisture content) Conversion) Concentration (kg) 31.434.734.233.633.1 Yield (%) 68.275.974.673.372.1 Quality Free sugar (mg / g) Fructose 10.236.832.427.923.5 Glucose 17.632.329.927.425.0 Sucrose 51.9184.7162.6140.4118.3 Maltose 51.810.817.624.531.3 Total content 131.5264.6242.4220.2198.1 Saponin (mg / g) (33% moisture content standard correction) Rg1+Rb1+Rg3s 8.16.56.77.07.311 Type Total (Rg5, Excluding Rk1) 18.9 14.7 15.4 16.1 16.8 Saponin component 68.1 62.9 63.8 64.6 65.5 Other pH 4.8 7 4.8 0 4.8 4.8 4.8 Color (abs) 0.12 7 0.14 8 0.14 5 0.14 1 0.13 8 Viscosity (p) 165.5 149.7 152.3 155.0 157.6 Moisture (%) 41.2 3 4.8 35.9 36.9 38.0 Flowability (cm / min) 49.9 6 0.15 8 45 6.7 5 5.0

[0100] Classification Rg1Rb1Rg3sReRcRb2RdRfRh1Rg2sRg3rComparative Example 11.64.52.01.92.01.80.81.40.91.20.8Example 11.13.51.91.01.61.40.51.10.80.90.9

[0101] From the results in Table 4 above, it can be confirmed that the red ginseng concentrate of Example 1, which was stored at low temperature for 4 weeks, had a yield increase of approximately 7.7% compared to Comparative Example 1, which was not stored at low temperature.

[0102] In addition, in the cases of Examples 1 to 4 in which the red ginseng of the present invention was stored at low temperatures, the total sugar content was greatly increased compared to Comparative Example 1 in which the red ginseng was not stored at low temperatures, and in particular, the highest content was shown when the storage period was 4 weeks, so it can be expected that the sweetness of the red ginseng concentrate will increase.

[0103] On the other hand, in the case of saponin content, in Examples 1 to 4 in which low-temperature storage was performed, it decreased compared to Comparative Example 1 in which low-temperature storage of fresh ginseng was not performed, but it was maintained at a certain level or higher even after the storage period elapsed, and in particular, it was confirmed that the three types of ginsenosides (Rg1+Rb1+Rg3s) did not decrease significantly compared to Comparative Example 1. Meanwhile, since other physicochemical qualities (pH, color, starch) are at a level equivalent to that of the conventional red ginseng concentrate of Comparative Example 1, it can be confirmed that according to the present invention, a red ginseng concentrate having improved sweetness as well as yield can be produced without significantly affecting the quality of the red ginseng concentrate.

[0104] Experimental Example 4 - Sensory Evaluation

[0105] In order to evaluate the difference in sensory properties according to the increase in the content of free sugars, a sensory evaluation was conducted on the red ginseng concentrates of Example 2 and Comparative Example 1 by 20 panelists. Specifically, a difference identification test was conducted on gloss, viscosity, degree of dark brown color, red ginseng scent, bitterness (moderate bitterness), sweetness, sourness, savory taste, astringency, bitterness (final bitterness), and palatability. According to the linear scale (0 to 11 points), the weaker the intensity, the closer it is to 1, and the stronger the intensity, the closer it is to 11.

[0106] From the results of Fig. 1, it can be confirmed that the red ginseng concentrate of Example 2 has good palatability, a sweet and savory taste, is glossy, has a dark brown color, and has low viscosity. On the other hand, it can be confirmed that the red ginseng concentrate of Comparative Example 1 has a bitter, astringent, and sour taste, is less sweet, and has high viscosity.

[0107] Therefore, it can be seen that the red ginseng concentrate manufactured according to the manufacturing method of the present invention has an advantage in that it exhibits completely different characteristics in terms of sensory properties such as taste, color, and viscosity compared to the conventional red ginseng concentrate, and thus can achieve the effect of improving sensory properties that have been required in the conventional red ginseng concentrate.

Claims

1. A method for pretreatment or storage of ginseng, comprising the step of placing dried ginseng in a storage container and storing it at a temperature of 2℃ or lower.

2. In claim 1, A method wherein the above storage is performed for 3 to 28 days.

3. In claim 1, A method wherein the above storage is performed for 21 to 28 days.

4. In claim 1, A method wherein the above storage is performed at a temperature of 1℃ or lower.

5. In claim 1, A method wherein the above storage is performed at a temperature of -1℃ to 1℃ or lower.

6. In claim 1, The above storage container has a breathability of 40,000-42,500 ㎡·24HR·atm for carbon dioxide gas permeability, 2,500-3,000 ㎡·24HR·atm for nitrogen gas permeability, or 6,000-8,000 ㎡·24HR·atm for oxygen gas permeability when measured at 15℃ using a breathability tester.

7. In claim 6, A method wherein the above storage container is made of paper or a thermoplastic material.

8. In claim 1, A method in which the dried ginseng is sealed in a moisture-blocking functional film and then placed in the storage container.

9. In claim 8, A method wherein the above moisture-blocking functional film comprises at least one selected from the group consisting of polyethylene terephthalate, polypropylene, non-stretched polypropylene, polyethylene, and polyester.

10. In claim 1, A method further comprising a step of high-pressure washing the ginseng before the drying step.

11. A step of steaming and drying ginseng pretreated or stored by the method of claim 1 to obtain red ginseng; and A method for producing red ginseng concentrate, comprising the step of adding an extraction solvent to the red ginseng and extracting it to obtain an extract.

12. In claim 11, A method wherein the production yield of the red ginseng concentrate is increased by 7% to 17% compared to the red ginseng concentrate produced by a production method that does not perform the step of storing at a temperature of 2℃ or lower.

13. In claim 11, The above red ginseng has a sugar content of 210 mg / g to 370 mg / g.

14. In claim 11, The above red ginseng has a content of ginsenoside Rg1, Rb1, and Rg3s of 7 mg / g to 11 mg / g.

15. Red ginseng concentrate manufactured by the method according to any one of claims 11 to 14.

16. In claim 15, The above red ginseng concentrate is a red ginseng concentrate having a free sugar content of 250 mg / g to 350 mg / g.

17. In claim 15, The above red ginseng concentrate is a red ginseng concentrate having a content of ginsenosides Rg1, Rb1, and Rg3s of 9 mg / g to 10 mg / g.

Images