KR20100025303A - Functional beverage composition in which the function of ginseng saponin is augmented - Google Patents

Abstract

PURPOSE: Functional beverage compositions in which improved ginseng saponin components are included are provided to minimize loss of ginsenoside, and to improve convenience for efficiently selecting the beverages according to situations and physical constitution of a consumer. CONSTITUTION: Functional beverage compositions in which improved ginseng saponin components are included, include ginseng extract. The beverage compositions contain 0.2-30 mg / g of ginsenoside Rb1 and 0.1-10 mg / g of ginsenoside Rg1. The beverages compositions comprises ginseng extract 0.05-15.0 % (w/w), herbal concentrate0.01-15.0 %(w/w), sweetener 0.01-15.0 % (w/w), honey 0.05-5.0 % (w/w), a thickening agent 0.01-5.0 % (w/w), flavoring compounds 0.01-0.5 % (w/w) and water 49-99 % (w/w).

Description

Functional beverage composition in which the function of ginseng saponin is augmented}

The present invention relates to a functional beverage composition comprising ginseng saponin, and more particularly to a functional beverage composition wherein the function of ginseng saponin is selectively enhanced.

 Ginseng (Panax ginseng CA Mayer) is botanically belonging to the genus Araliaceae ginseng, which has been used for medicinal purposes in China since BC, and has been used for trade and medicinal use in Korea since the Three Kingdoms. It is widely used as a herbal medicine or health food.

 Ginseng contains about 3-6% of ginsenoside-like saponin-like substance as a species-specific component, which is a representative physiologically active substance of ginseng, depending on the structure of panaxadiol (PD). ), And panaxhatriol (PT) and oleanane (Oleanane) divided into about 33 species have been reported.

PD-based saponins and PT-based saponins have different functions in the body. PD-based saponins, represented by ginsenoside Rb1, are known to exhibit inhibitory effects on the central nervous system, resulting in mental stability, nerve relaxation, analgesia, anticonvulsions, lowering blood pressure, papaverine-like action. In contrast, PT-based saponins, represented by ginsenoside Rg1, are known to have an anti-fatigue effect by acting excitably on the central nerve. Although the ratio of Rb1 / Rg1 of ginseng may vary according to harvest time, cropland, and area, Korea Ginseng and Tobacco Research Institute's 1996 research generally shows that the ratio of Rb1 / Rg1 of Korean ginseng (white ginseng) is 1.3 It is reported.

Previous studies on ginsenosides have focused on increasing the amount of trace elements present in ginseng (US 7,371,416) or research on the use of ginsenosides for treating certain diseases (WO 01/056585). No composition has been developed that allows the consumer to select a composition with enhanced individual efficacy of the ginsenosides of the kind to achieve the desired effect.

Since PD-based saponins and PT-based saponins present in ginseng have opposite effects, ginseng may have different effects in the body depending on the ratio of PD-based saponins and PT-based saponins. In addition, even in a composition comprising an extract of ginseng, different actions may be shown depending on the ratio of Rb1 / Rg1 present in the extract, and the effect of each saponin exerted from the ginseng extract by the action of opposite tendencies of Rb1 and Rg1. There is a disadvantage that can not be obtained efficiently. Moreover, it is particularly problematic for those who do not have special illnesses not under the professional supervision of a medical professional to inadvertently ingest beverages that do not have an undesirable effect on their usual functional health drink.

Accordingly, the present inventors recognize the necessity of a new beverage composition that is compensated for the disadvantages of the ginseng saponin extract, can selectively obtain the efficacy of the ginseng saponin Rb1 or Rg1 showing the opposite effect, and enhance the stability of the ginseng saponin to finally As a result of research to develop a beverage composition that can reliably obtain the ginseng saponin effect desired by the consumer when ingested, the present invention was completed.

Accordingly, it is an object of the present invention to provide a beverage composition in which the individual efficacy of ginseng saponin is selectively enhanced and the stability of saponin is increased.

In order to achieve the above object, the present invention provides a functional beverage composition for strengthening the sedation of ginseng saponin including ginseng extract having a ratio (Rb1 / Rg1) of ginsenoside Rb1 to ginsenoside Rg1 is two or more.

The present invention also provides a functional beverage composition having enhanced anti-fatigue function of ginseng saponin, including ginseng extract having a ratio of ginsenoside Rg1 to ginsenoside Rb1 (Rg1 / Rb1) of 0.5 or more.

Hereinafter, the present invention will be described in more detail.

The present invention relates to a beverage composition in which the content ratio of ginsenoside, which is a specific component of ginseng, is adjusted, and the content ratio is changed and standardized by extracting, purifying, and strengthening ginsenosides derived from ginseng. It is used as the main raw material, unlike conventional beverages containing ginseng extracts to provide a ginseng functional beverage fortified with a specific component in ginseng saponin so that consumers can choose a beverage having a desired effect in the ginseng. Specifically, the present invention by varying the relative ratio of ginsenosides Rb1 and Rg1 in the ginseng extract, the central nervous system inhibitory function of the ginsenoside Rb1 is enhanced, or the anti-fatigue function of the ginsenoside Rg1 is enhanced It relates to a beverage composition.

Therefore, in one aspect of the present invention, the present invention provides a functional beverage composition for enhancing the sedation function of ginseng saponin comprising a ginseng extract fraction having a ratio (Rb1 / Rg1) of ginsenoside Rb1 to ginsenoside Rg1 of 2 or more. To provide. The composition is a beverage composition in which ginsenoside Rb1 is contained two times or more than Rg1, and among the effects of saponin of the ginseng extract, in particular, the soothing function is enhanced by the central nervous inhibitory function of Rb1. Therefore, it is a beverage composition with enhanced effects on mental stability, nerve relaxation, analgesic, anticonvulsion, or lowering blood pressure. To further enhance the soothing function, the beverage composition may preferably contain 10 times more ginsenoside Rb1 than Rg1. The beverage composition may comprise a ginsenoside Rb1 of 0.2-30 mg / g, ginsenoside Rg1 of 0.1-10 mg / g.

In another aspect of the present invention, the present invention provides a functional beverage composition for enhanced anti-fatigue function of ginseng saponin comprising ginseng extract ratio of ginsenoside Rg1 to ginsenoside Rb1 (Rg1 / Rb1) is 0.5 or more. do. The composition is a beverage composition in which ginsenoside Rg1 is contained at least 0.5 times than Rb1, and among the effects of saponin of the ginseng extract, in particular, the anti-fatigue function by the central nervous system excitement effect of Rg1. In order to further enhance the anti-fatigue function, the beverage composition may preferably contain 10 times more ginsenoside Rg1 than Rb1. The beverage composition may comprise 0.1-30 mg / g ginsenoside Rg1, 0.2-30 mg / g ginsenoside Rb1.

The ginseng extract contained in the functional beverage composition and the anti-fatigue-enhanced functional beverage composition having enhanced central nervous system suppression function is a ratio of Rb1 to ginsenoside Rg1 (Rb1 / Rg1) 2 or Rg1 to ginsenoside Rb1. A ginseng extract with a high ratio of Rb1 or Rg1, wherein the extract of the ginseng extract or the concentrate of ginseng is water, alcohol, or a mixture thereof as a solvent, and an ion exchange resin is used. Can be prepared using methods of extraction, separation, purification, and fortification, which are well known to those of ordinary skill in the art (Kwak Sung et al., From Red ginseng effluent to Diaion HP-20 resin adsorption method). Separation of Irradiated Ponine by Korean Society of Food and Nutrition. The ginseng or ginseng concentrate used in the preparation of the ginseng extract may be any ginseng containing saponin Rb1 or Rg1 or a concentrate thereof, for example, white ginseng, ginseng, red ginseng, taeguksam, black ginseng, purified ginseng ( Puffed ginseng), or enzyme-treated ginseng or a concentrate thereof.

In order to increase the stability of ginsenoside, the beverage composition of the present invention preferably has a pH of 3.8 to 8.0 and a sugar of 5.0 to 30.0 Brix. Moreover, it is preferable to further contain L-arginine or an acidulant as a stabilizer of ginsenoside. As the acidulant may be used acidic acid commonly used in the manufacture of beverages, for example citric acid, sodium citrate, tartaric acid, malic acid, fumaric acid, succinic acid, gluconic acid, lactic acid, acetic acid, vitamin C, etc. may be used. have. By imparting such conditions, the beverage composition of the present invention can more reliably obtain the desired enhanced function upon ingestion by the end consumer.

The functional beverage composition of the present invention according to a preferred embodiment, ginseng extract 0.05-15.0% (w / w), herbal concentrate 0.01-15.0% (w / w), sweetener 0.01-15.0% (w / w), Honey 0.05-5.0% (w / w), thickener 0.01-5.0% (w / w), flavoring agent 0.01-0.5% (w / w) and water 49-99% (w / w).

The herbal concentrate is not particularly limited so long as it does not inhibit the efficacy of the ginsenoside Rb1 or Rg1, and the concentrate of the herbal medicine selected from jujube, wolfberry, Astragalus, Angelica, licorice, Baekbokyeong, Sukjiwang, cinnamon, ginger, and combinations thereof Can be.

As the thickener, any thickener commonly used in beverages may be used. For example, gellan gum, pectin, carrageenan gum, crystalline cellulose, xanthan gum, dextrin, or a combination thereof may be used. The flavoring agent may also be any flavoring agent commonly used in beverages, for example, ginseng flavor, red ginseng flavor, cinnamon flavor, jujube flavor, goji berry flavor, herbal flavor, drink flavor and the like.

Functional beverage composition of the present invention can be sterilized for 0.1-20 minutes at 80-150 ℃ for final sterilization, considering the stability of ginsenoside Rb1 and Rg1 is preferably sterilized at 130 ℃ or less for less than 1 minute. .

As described above, the beverage composition according to the present invention can selectively enhance the content of ginsenoside Rb1 or Rg1 in the ginseng extract, thereby increasing the effect of Rb1 or Rg1 antagonistic action in the body. In addition, ginsenosides Rb1 or Rg1 of the efficacy of the desired efficacy of the beverage can be selected according to the user's constitution or situation, the consumer can be ingested, by minimizing the loss of ginsenosides in the expiration date for a reliable beverage composition Can provide.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for the understanding of the present invention, and the scope of the present invention is not limited by them in any sense.

Example  One : Rb1  Preparation of Fortified Drinks

[Table 1] (Unit:%, w / w)

In order to contain the composition of Table 1, according to the production process of the conventional beverage, each raw material was added and dissolved sufficiently, purified water was added to the total amount to prepare a product and sterilized at 110 ℃ for 30 seconds to complete the product.

As a result of evaluating storage stability of the manufactured product, the results as shown in Table 2 were obtained.

 TABLE 2

According to the above results, a large amount of ginsenosides occurred during manufacture and storage under relatively low pH conditions such as product A, and products B and C were relatively stable.

In addition, as a result of sensory evaluation of 20 sensory researchers, B score was 3.7 points and C score was 4.0 points in the overall taste score (500,000 points). It became.

Example  2: containing L-arginine Rb1  Preparation of Fortified Drinks

Table 3 (Unit:% w / w)

In order to contain the composition of Table 3, according to the production process of a conventional beverage, each raw material was added and sufficiently dissolved, purified water was added to suit the total amount to prepare a product, and sterilized for 30 seconds at 110 ℃ to complete the product.

As a result of evaluating storage stability of the manufactured product, the results as shown in Table 4 were obtained.

TABLE 4

After preparation, the ginsenoside analysis showed that the amount of ginsenoside remaining during the post-preparation test period was higher depending on the dose of L-arginine, which was less affected than the pH change, Show stability.

Example  3: Rg1  Preparation of Fortified Drinks

Table 5 (Unit:%, w / w)

In order to contain the composition of Table 5, according to the manufacturing process of the conventional beverage, each raw material was added and sufficiently dissolved, purified water was added to suit the total amount, and the product was prepared and sterilized at 110 ° C. for 30 seconds to complete the product.

As a result of evaluating storage stability of the manufactured product, the results as shown in Table 6 were obtained.

TABLE 6

According to the above results, a large amount of ginsenosides occurred during manufacture and storage under relatively low pH conditions such as product G, and products H and I were relatively stable.

In addition, as a result of sensory evaluation of 20 sensory researchers, H scores 3.6 and I scores 3.9 for overall taste scores (500,000 points). It became.

Example  4: containing L-arginine Rg1  Preparation of Fortified Drinks

TABLE 7 (Unit:%, w / w)

In order to contain the composition of Table 7, according to the production process of a conventional beverage, each raw material was added and sufficiently dissolved, purified water was added to suit the total amount to prepare a product, and sterilized for 30 seconds at 110 ℃ to complete the product.

As a result of evaluating storage stability of the manufactured product, the results as shown in Table 8 were obtained.

TABLE 8

After preparation, the ginsenoside analysis showed that the amount of ginsenoside remaining during the post-preparation test period was higher depending on the dose of L-arginine, which was less affected than the pH change, Show stability.

Claims (10)

Ginsenoside Rb1 of ginsenosides Rg1 ratio (Rb1 / Rg1) is a functional beverage composition of the sedation of ginseng saponin with a ginseng extract of 2 or more. A functional beverage composition having enhanced anti-fatigue function of ginseng saponin, comprising ginseng extract having a ratio of ginsenoside Rg1 to ginsenoside Rb1 (Rg1 / Rb1) of 0.5 or more. The functional beverage composition of claim 1, wherein the ginsenoside Rb1 is in the range of 0.2-30 mg / g, and the ginsenoside Rg1 is in the amount of 0.1-10 mg / g. The functional beverage composition of claim 2, wherein the ginsenoside Rb1 is included in an amount of 0.2-30 mg / g and the ginsenoside Rg1 is contained in an amount of 0.1-30 mg / g. The functional beverage composition of claim 1, wherein the effect on mental stability, nerve relaxation, analgesia, anticonvulsion, or lowering blood pressure is enhanced. The functional beverage composition according to any one of claims 1 to 5, wherein the ginseng is white ginseng, fresh ginseng, red ginseng, taegeuk ginseng, black ginseng, purified ginseng, or enzyme-treated ginseng. The functional beverage composition according to any one of claims 1 to 5, wherein the pH is 3.8 to 8.0. The functional beverage composition according to any one of claims 1 to 5, further comprising L-arginine. The ginseng extract 0.05-15.0% (w / w), herbal extract 0.01-15.0% (w / w), sweetener 0.01-15.0% (w / w), honey according to any one of claims 1 to 5. Functional, characterized by consisting of 0.05-5.0% (w / w), thickener 0.01-5.0% (w / w), flavoring agent 0.01-0.5% (w / w) and water 49-99% (w / w) Beverage composition. 10. The functional beverage composition according to claim 9, wherein the herbal concentrate is a concentrate of a herb selected from jujube, wolfberry, astragalus, donkey, licorice, baekbokyeong, sagejiku, cinnamon, ginger, and combinations thereof.