KR20110018037A - Preparation method of red ginseng extracts - Google Patents

Abstract

PURPOSE: A producing method of red ginseng concentrate is provided to increase active ingredients inside the red ginseng concentrate with a simple process, and to reduce the bitter taste of red ginseng. CONSTITUTION: A producing method of red ginseng concentrate comprises the following steps: crushing red ginseng; fermenting the crushed red ginseng with a microbial formula; heating the crushed red ginseng for 30minutes~2hours at 80~90deg C; and extracting the heated red ginseng with a solvent, and filter-concentrating the obtained extract.

Description

Preparation method of red ginseng concentrate {Preparation method of red ginseng extracts}

The present invention relates to a method for producing red ginseng concentrate, and more specifically, red ginseng concentrate that can be consumed by both young and old by improving the active ingredient of red ginseng in a simple process and alleviating bitterness and soil in the red ginseng. It relates to a manufacturing method of.

In general, Korean ginseng (Panax ginseng C.A. Meyer), known as the mysterious elixir, is a perennial herb belonging to the genus Ogalpiaceae, the root of which is called Ginseng radix in Chinese medicine.

Ginseng is divided into ginseng, red ginseng and white ginseng according to processing conditions. Red ginseng refers to ginseng that has steamed ginseng, gelatinized starch, and dried to give a reddish color.

Ginseng is usually eaten raw or added to other foods, but recently, it is manufactured and sold in the form of a concentrate for easy drinking and storage. According to the Korean Food Code, the red ginseng concentrate is defined as a concentrated red ginseng, and it is a concentrated extract of soluble red ginseng from red ginseng.

Conventional red ginseng concentrates include red ginseng raw material weighing process, water extraction process, filtration process, primary concentration process, primary concentrate ripening process, cooling process, centrifugation process, secondary concentration process, secondary concentrate ripening process, centrifugation process, It was prepared in the order of the third concentration, aging process of the third concentrate.

However, the red ginseng concentrate according to the conventional red ginseng concentrate production method is very low in the active ingredient content, the bitterness unique to the red ginseng, and the reality is that it has been rejected by many people due to the soil.

In addition, since the final product of the red ginseng concentrate is subjected to three or more concentrations and the aging process of the concentrate, the production time is long, there is a problem that productivity is reduced, the active ingredient loss occurs as the process proceeds.

The present invention has been made to solve the problems of the prior art as described above, the purpose of the red ginseng concentrate that can drink both sexes of all ages, while alleviating the bitterness and soil in the red ginseng peculiar to a simple procedure only To provide a manufacturing method.

The technical problem of the present invention as described above is achieved by the following means.

(1) crushing red ginseng;

Heating the crushed red ginseng; And

Extracting the heated red ginseng crushed with a solvent, and filtration concentrated

Method for producing a red ginseng concentrate comprising a.

(2) The method of claim 1,

Heating of red ginseng is a method for producing a red ginseng concentrate, characterized in that heating for 30 minutes to 2 hours at 80 to 90 ℃.

(3) The method of paragraph 1,

Shredded red ginseng contains Saccharomyces cerevisiae, Lactobacillus cassia, Bacillus subtilis, Bacillus coagulans, Lactobacillus vulgaris, Lactobacillus plantarum, Lactobacillus ecidophilus, and Lukonostoke mesenteroyi Method for producing a red ginseng concentrate, characterized in that it further comprises the step of fermentation by adding a microbial complex formulation consisting of death.

(4) The method according to the above 1 or 2,

The solvent extraction step is the first extraction with chloroform, the method of producing a red ginseng concentrate, characterized in that it comprises a second extraction with water or ethanol.

(5) The method according to 1 or 2,

Red ginseng concentrate manufacturing method characterized in that the red ginseng powder is further mixed with the crushed red ginseng powder.

(6) The method according to 1 or 2,

Method of producing a red ginseng concentrate, characterized in that it further comprises a mulberry leaf extract, bokbunja extract, sweet potato peel extract or a mixture of two or more thereof as a vegetable extract.

(7) Red ginseng concentrate obtained by the method of paragraph 1.

According to the present invention, it is possible to provide a red ginseng concentrate that can be drinkable by both young and old, while alleviating the bitterness and soil inherent in red ginseng by a simple process.

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

The present invention comprises the steps of crushing red ginseng; Heating the crushed red ginseng; And extracting the heated red ginseng crushed product with a solvent and filtering and concentrating the red ginseng concentrate.

The red ginseng is first broken into 3-4 cm in size before heating. By crushing red ginseng in this way it is possible to maximize the extraction efficiency of the useful components. In the present invention, as well as red ginseng in the crushed state, it is good to use the red ginseng crushed by adding the microbial complex preparation. Microbial combinations can enhance the content of the saponin components, which are particularly useful for the human body, as well as improve the sensory properties.

Microbial combinations include Saccharomyces cerevisiae, Lactobacillus casei, Bacillus subtilis, Bacillus coagulans, Lactobacillus vulgaris, Lactobacillus plantarum, Lactobacillus ecidophilus, and Lukonostoke mesenteroyi. It is made of death. Each microorganism is contained in a weight ratio of 10 to 30% by weight relative to the total amount of the microbial complex preparation, and is preferably composed in a uniform content ratio. Such microbial complex preparations essentially contain the eight types of microorganisms, whereby the above-mentioned improvement effect can be expected to the maximum. Such a microbial complex preparation may be added in the range of 0.1 to 5% by weight based on 100% by weight of red ginseng crushed product. If it is added less than 0.1% by weight it is difficult to secure a sufficient total bacteria required for fermentation, when it exceeds 5% by weight may be a factor that lowers the sensory characteristics due to overfermentation is not preferable. Fermentation is preferably carried out at 30 to 35 ℃ for about 10 to 14 days.

In the present invention, it is also preferable to add ocher powder to the red ginseng crushed product. Ocher powder contains many minerals useful for the human body, and may act to alleviate the unique taste of red ginseng. Ocher powder is preferably added in the range of 5 to 10% by weight based on 100% by weight of red ginseng crushed product.

The crushed red ginseng or fermented red ginseng crushed product includes heating at 80 to 90 ° C., preferably at 85 ° C. for 30 minutes to 2 hours, preferably about 1 hour in a circular roasting machine (drum). By this process, saponin components can be extracted with maximum efficiency, and the organoleptic properties of the finally obtained red ginseng concentrate are improved.

Red ginseng crushed is extracted through a solvent, where a solvent such as water, ethanol, ethyl acetate, chloroform may be used. The extraction process is different depending on the solvent, but it is preferable to extract for 12 to 24 hours at 80 to 90 ℃. More preferably, the first extraction with chloroform, taking the obtained supernatant, and the second extraction with water or ethanol to increase the content of useful saponin, while reducing the bitter taste and dirt in the soil can be obtained an extract excellent in functionality.

The extract obtained by the above process is filtered and concentrated under reduced pressure according to a conventional method to prepare a red ginseng concentrate.

When preparing a beverage composition using the red ginseng concentrate according to the present invention, it can be adjusted to a suitable pH, preferably using a suitable pH adjusting agent or buffer. Here, as the pH adjusting agent or the buffer, typically, weak acids such as citric acid, tartaric acid, malic acid, lactic acid and carbonic acid and salts thereof, such as sodium citrate, ammonium citrate, sodium tartrate, sodium malate, sodium lactate, calcium lactate, and carbonic acid Sodium, sodium hydrogencarbonate, etc. can be illustrated. Sodium hydrogen phosphate can also be used as the pH adjusting agent or buffer. These acids and its salts may be used independently and may be used together 2 or more types. These compounding ratios are suitably determined in the range in which the beverage obtained maintains the said suitable pH range. It is usually about 2% by weight or less, preferably about 0 to 0.1% by weight of the composition.

In the composition of the present invention, various sugars, sweeteners and the like can be added and blended in the same manner as in general beverages. As a saccharide, Monosaccharides, such as glucose and fructose; Disaccharides such as maltose and sucrose; Polysaccharides (except LS), such as dextrin, cyclodextrin, etc .; Sugar alcohols such as xylitol, erythritol and sorbitol; Sugar ester etc. can be illustrated. Examples of sweeteners include natural sweeteners (such as stevia extracts such as Rebaudioside A, sormatin, glycyrrhizin, and the like), synthetic sweeteners (saccharin, aspartame, and the like). . The blending ratio of these sugars to sweetener is usually about 10% by weight or less, preferably about 0.5 to 10% by weight or less of the beverage to be obtained.

Moreover, the red ginseng concentrate composition which concerns on this invention can also be mix | blended with 1 type, or 2 or more types of the following additives as needed. Examples of the additive include various fruit juices (such as concentrated fruit juices and powder juices) such as grapefruit, apples, oranges, lemons, pineapples, bananas, and pears; Vitamins and Provitamins (retinol palmitate, bisbentiamine, riboflavin, pyridoxine hydrochloride, cyanocobalamine, sodium ascorbate, nicotinic acid amide, calcium pantothenate, folic acid, biotin, cholecalci Water-soluble and fat-soluble vitamins such as cholecalciferol, choline tartaric acid choline, tocopherol, and β-carotene; Flavorings (lemon flavor, orange flavor, grapefruit flavor, vanilla essence, etc.); Amino acids, nucleic acids and salts thereof (glutamic acid, sodium glutamate, glycine, alanine, aspartic acid, sodium aspartate, inosinic acid, etc.); Plant fibers (polydextrose, pectin, xanthan gum, gum arabic, alginic acid, etc.); Mineral to trace elements (sodium chloride, sodium acetate, magnesium sulfate, potassium chloride, magnesium chloride, magnesium carbonate, calcium chloride, dipotassium phosphate, monosodium phosphate, glycerophosphate, ferrous citrate, ammonium ferric citrate, citric acid Iron, manganese sulfate, copper sulfate, sodium iodide, potassium sorbate, zinc, manganese, copper, iodine, cobalt and the like); And various vegetable extracts. In particular, mulberry leaf extract, bokbunja extract, sweet potato bark extract, or mixed extract of mulberry leaf and bokbunja extract, or a mixture of these and sweet potato bark extract of the vegetable extract is recommended in terms of improving the sensory properties, Prevention and treatment of constipation can also be expected, so it is more preferable to add it. Preferably the extract is hot water or ethanol extract.

Hereinafter, the present invention will be described in detail by the following Examples and Experimental Examples. However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples and Experimental Examples.

≪ Example 1 >

After crushing the red ginseng into 3cm size using a crusher, and heated at 85 ℃ for 1 hour in a circular fryer, water was mixed and extracted for 24 hours at 85 ℃ to obtain a red ginseng extract.

<Example 2>

After crushing red ginseng into 3cm size using a crusher, Saccharomyces cerevisiae, Lactobacillus casei, Bacillus subtilis, Lactobacillus vulgarius, Lactobacillus plantarum, Clostridium butycum, Bifidobacterium Multi-microbial formulations mixed with terium infantis and luconosestock mesenteroides in a uniform weight ratio were added to the red ginseng crushed product by 1% by weight and fermented at 35 ° C for 10 days. Then, after heating at 85 ° C. for 1 hour in a circular roasting apparatus, the mixture was first extracted with chloroform, and the supernatant was taken for 24 hours at 85 ° C. with water to obtain a red ginseng extract.

<Example 3>

After crushing red ginseng into 3cm size using a crusher, 10 wt% of ocher powder was mixed and heated in a circular roasting apparatus at 85 ° C. for 1 hour, and then mixed with water and extracted at 85 ° C. for 24 hours. Red ginseng extract was obtained.

<Examples 4 to 6>

According to the composition of Table 1, the concentrate of the red ginseng extract according to Examples 1 to 3, vitamin B1, and vitamin C were mixed and filled into 35 ml containers and sterilized to prepare a final product.

TABLE 1

ingredient Content (% by weight) Examples 1 to 3 red ginseng concentrate (Brix 50%) 97.497 Vitamin B1 0.003 Vitamin c 2.50 Sum 100

<Example 7>

According to the composition of Table 2, the concentrate of the red ginseng extract according to each Example 3, vitamin B1, vitamin C and mulberry leaf extract and mixed bokbunja extract (weight ratio 1: 1 mixed) to 35ml filled container and sterilized final Prepared as a product.

TABLE 1

ingredient Content (% by weight) Examples 1 to 3 red ginseng concentrate (Brix 50%) 87.497 Vitamin B1 0.003 Vitamin c 2.50 Vegetable extract 10.00 Sum 100

Comparative Example

A beverage was prepared in the same manner as in Examples 4 to 7 except that a conventional extract of red ginseng which was not crushed and not heat treated in Example 1 was extracted with water was added.

Experimental Example Sensory Test

The sensory evaluation results of the five-point scale method for each panel of the sample having excellent taste of 30 people were as shown in Table 2 below and evaluated as excellent in all the test items.

<Table 2> Quality Characteristics ^♪

division color flavor Scent Overall preference Example 4 3.8 4.0 4.1 4.0 Example 5 3.8 4.1 4.1 4.1 Example 6 3.9 4.1 4.2 4.1 Example 7 4.0 4.2 4.3 4.2 Comparative example 3.5 3.5 3.4 3.5

♪ -1. Very bad. 2. It's bad. 3. It is normal. 4. Good. 5. Very good.

As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

Claims (7)

Crushing red ginseng; Heating the crushed red ginseng; And Extracting the heated red ginseng crushed with a solvent, and filtration concentrated Method for producing a red ginseng concentrate comprising a. The method of claim 1, Heating of red ginseng is a method for producing a red ginseng concentrate, characterized in that heating for 30 minutes to 2 hours at 80 to 90 ℃. The method of claim 1, Shredded red ginseng contains Saccharomyces cerevisiae, Lactobacillus cassace, Bacillus subtilis, Bacillus coagulans, Lactobacillus vulgaris, Lactobacillus plantarum, Lactobacillus ecidophilus, and Lukonostoke mesenteroyi Method for producing a red ginseng concentrate, characterized in that it further comprises the step of fermentation by adding a microbial complex formulation consisting of death. The method according to claim 1 or 2, Solvent extraction step is the first extraction with chloroform, the method of producing a red ginseng concentrate comprising the step of secondary extraction with water or ethanol. The method according to claim 1 or 2, Red ginseng concentrate manufacturing method characterized in that the red ginseng powder is mixed with crushed red ginseng powder. The method according to claim 1 or 2, Method of producing a red ginseng concentrate, characterized in that it further comprises a mulberry leaf extract, bokbunja extract, sweet potato peel extract or a mixture of two or more thereof as a vegetable extract. Red ginseng concentrate obtained by the method of claim 1.