KR100915016B1 - Method for preservation of tissue cultured mountain Ginseng - Google Patents
Method for preservation of tissue cultured mountain GinsengInfo
- Publication number
- KR100915016B1 KR100915016B1 KR1020080000263A KR20080000263A KR100915016B1 KR 100915016 B1 KR100915016 B1 KR 100915016B1 KR 1020080000263 A KR1020080000263 A KR 1020080000263A KR 20080000263 A KR20080000263 A KR 20080000263A KR 100915016 B1 KR100915016 B1 KR 100915016B1
- Authority
- KR
- South Korea
- Prior art keywords
- wild ginseng
- ginseng culture
- change
- culture root
- root
- Prior art date
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 128
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 128
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 128
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 128
- 238000000034 method Methods 0.000 title claims abstract description 11
- 238000004321 preservation Methods 0.000 title description 4
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- 238000007598 dipping method Methods 0.000 description 9
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- 238000011109 contamination Methods 0.000 description 7
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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- 229940065115 grapefruit extract Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 자몽 종자 추출액 0.1~0.5%(w/w)에 구연산 0.1~2.0%(w/w) 또는 비타민 C 0.1~0.5%(w/w)가 첨가된 산삼 배양근의 저장기간 증대용 침지액 및 이를 이용한 산삼 배양근의 보관방법을 제공하는데, 메이야르 반응 및 폴리페놀 옥시다제 활성을 억제함으로써 갈변화를 방지하고, 미생물 증식을 억제하여 장기간 동안 산삼 배양근을 저장할 수 있는 효과를 발휘한다.The present invention is an immersion liquid for increasing the shelf life of cultured wild ginseng roots added with 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or 0.1-0.5% (w / w) of vitamin C. And it provides a storage method of wild ginseng culture root using the same, it prevents browning change by inhibiting mayor reaction and polyphenol oxidase activity, and has the effect of storing wild ginseng culture root for a long time by inhibiting microbial growth.
Description
본 발명은 산삼 배양근의 저장기간 증대용 침지액 및 이를 이용한 산삼 배양근의 보관방법에 관한 것이다.The present invention relates to an immersion liquid for increasing the storage period of wild ginseng culture root and a storage method of wild ginseng culture root using the same.
산삼은 오가피 과에 속하는 다년초로서 한국, 중국, 러시아에 분포하고 있는 야생식물이다. Wild ginseng is a perennial plant belonging to the Ogapi family and is a wild plant distributed in Korea, China and Russia.
산삼은 예부터 여러 가지 질병 치료와 병후 회복에 우수한 효과가 있는 것으로 알려져 왔으며, 신체조절기능의 항상성 유지작용을 근거로 한, 항피로 및 항스트레스 작용, 항당뇨 작용, 혈압조절 작용, 항암 작용, 동맥경화 및 고혈압 예방, 두뇌기능 강화, 위장기능 강화, 면역기능 강화, 성기능 강화, 항바이러스 작용도 알려져 왔다.Wild ginseng has long been known to have excellent effects on the treatment of various diseases and its recovery, and is based on the homeostasis of body control, anti-fatigue and anti-stress, anti-diabetic, blood pressure, anti-cancer, Atherosclerosis and hypertension prevention, brain function enhancement, gastrointestinal function enhancement, immune function enhancement, sexual function enhancement, antiviral action has also been known.
하지만 산삼은 자연상태에서 채취되는 양이 매우 적어 용이하게 입수하기에는 어려움이 있다. 이와 같은 문제점을 해결하기 위해 산삼 뿌리 조직을 배양하여 산삼과 동일한 유효성분을 함유한 산삼 배양근을 대량 생산하기 위한 노력이 많이 이루어지고 있다.However, wild ginseng is difficult to obtain because it is very small in nature. In order to solve such a problem, a lot of efforts have been made to cultivate wild ginseng root tissues and produce wild ginseng cultured roots containing the same active ingredients as wild ginseng.
한편, 산삼 배양근은 무균상태로 조직배양이 이루어지지만 조직배양이 완료되어 수확하는 순간부터 외부환경에 노출되므로 미생물에 바로 오염될 수 있다. 특히, 산삼 배양근은 수분을 90%나 함유하고 때문에 장기간 저장 또는 유통과정 중 미생물에 의한 변패가 발생되기 쉬우며, 색상도 변색되기 쉬워 전체적으로 식품의 관능적 품질이 저하되는 경우가 빈번히 발생한다. 따라서 산삼 배양근의 오염을 방지하고 장기간 유통 가능하도록 미생물에 의한 오염, 물리적·화학적 변패 및 식품의 관능적 특성 변질을 방지하기 위한 기술 개발이 절실히 요구되어 왔다.On the other hand, wild ginseng culture root is sterile, but the culture is made, but since the tissue culture is completed and the harvest is exposed to the external environment from the moment it can be immediately contaminated with microorganisms. In particular, wild ginseng cultured roots contain 90% of moisture, which is likely to cause discoloration due to microorganisms during long-term storage or distribution, and the color is also easily discolored. Therefore, there has been a great demand for the development of technology to prevent contamination of wild ginseng culture roots and to prevent long-term circulation and to prevent contamination by microorganisms, physical and chemical deterioration, and deterioration of sensory characteristics of food.
그런데, 종래에 산삼 배양근의 품질 변화를 방지하기 위한 기술 및 보존성 증대를 위한 방법에 대해서는 구체적으로 개발된 것이 없다.By the way, there is no conventionally developed technology for preventing the quality change of wild ginseng culture root and a method for increasing the preservation.
이에 본 발명은 산삼 배양근의 신선함을 오랫동안 유지할 수 있는 저장기간 증대용 침지액 및 이를 이용한 산삼 배양근의 저장기간 증대방법을 제공하는데 그 목적이 있다. Accordingly, an object of the present invention is to provide an immersion liquid for increasing the storage period, which can maintain freshness of wild ginseng culture root for a long time, and a method for increasing the storage period of wild ginseng culture root using the same.
상기 목적을 달성하기 위하여 본 발명은 자몽 종자 추출액 0.1~0.5%(w/w)에 구연산 0.1~2.0%(w/w) 또는 비타민 C 0.1~0.5%(w/w)가 첨가된 산삼 배양근의 저장기간 증대용 침지액을 제공한다.In order to achieve the above object, the present invention provides a cultured mountain ginseng root of 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or 0.1-0.5% (w / w) of vitamin C. Provide an immersion solution to increase shelf life.
삭제delete
또한, 본 발명은 자몽 종자 추출액 0.1~0.5%(w/w)에 구연산 0.1~2.0%(w/w) 또는 비타민 C 0.1~0.5%(w/w)가 첨가된 것으로 pH가 5를 넘지 않는 침지액에, 살균수에 세척한 산삼 배양근을 침지시킨 후, 유리병에 넣고, 저장 온도 조건이 최대 10℃가 되도록 보존하는 것을 특징으로 하는 산삼 배양근의 보관방법을 제공한다.In addition, the present invention is 0.1 ~ 0.5% (w / w) of citric acid 0.1 ~ 2.0% (w / w) or vitamin C 0.1 ~ 0.5% (w / w) is added to the grapefruit seed extract, pH does not exceed 5 After immersing the wild ginseng culture root washed in sterilized water, the dipping solution is put in a glass bottle, and provides a storage method of the wild ginseng culture root, characterized in that the storage temperature conditions are stored up to 10 ℃.
이하, 본 발명의 내용을 더욱 상세히 설명한다.Hereinafter, the content of the present invention will be described in more detail.
삭제delete
산삼의 갈변화는 비효소적 갈색화 반응인 메이야르(Maillard) 반응과 효소적 갈변화 반응인 폴리페놀 옥시다제(polyphenol oxidase)에 의한 반응이 주요 원인이다. Brown ginseng wild ginseng is mainly caused by Maillard, a non-enzymatic browning reaction, and polyphenol oxidase, an enzymatic browning reaction.
비효소적 갈변화 반응인 메이야르(Maillard) 반응은 알데히드기나 케톤기를 가진 환원당 또는 가수분해되어 환원당을 만들 수 있는 당류와 아미노산, 펩타이드류와 같은 아미노기를 가진 질소화합물들의 상호반응에 의한 갈색반응으로, 영향인자로는 온도, pH, 당 등이 있다. The Maillard reaction, which is a non-enzymatic browning reaction, is a brown reaction caused by the interaction of reducing sugars having an aldehyde or ketone group or nitrogen compounds having amino groups such as amino acids and peptides that can be hydrolyzed to form a reducing sugar. Influence factors include temperature, pH, sugar and the like.
메이야르 반응은 포도당과 글라이신의 혼합 용액에서 온도계수(Q10)가 3~5로 온도에 민감하고, pH 1~3에서 반응속도가 가장 느리며, pH가 알칼리성이 될수록 반응속도는 증가한다. 또한, 설탕보다 헥소스(hexose), 펜토스(pentose) 등을 사용하는 경우 반응 속도가 빠르다.Methoxy Gaillard reaction is temperature coefficient (Q 10) is 3-5 with sensitive to temperature, and the reaction rate is the slow at pH 1 ~ 3, pH is the more alkaline the reaction rate is increased in a mixed solution of glucose and glycine. In addition, when using hexose (pentose), such as hexose (pentose) is faster than sugar.
효소적 갈변화 반응은 폴리페놀 옥시다제(polyphenol oxidase)에 의한 폴리 페놀류의 산화와 아스코르빅에시드 옥시다제(ascorbic acid oxidase)에 의한 아스코르브산의 산화에 의한 갈변화가 있으나, 아스코르빅에시드 옥시다제(ascorbic acid oxidase)에 의한 갈변화 반응은 감귤류와 같은 아스콜빈산의 함량이 큰 것에 국한되어 있어, 본 발명에서는 폴리페놀 옥시다제(polyphenol oxidase)에 의한 갈변화 반응이 주원인일 것이라고 판단된다. The enzymatic browning reaction has a browning change by oxidation of polyphenols by polyphenol oxidase and ascorbic acid by ascorbic acid oxidase, but ascorbic acid oxy The browning reaction by ascorbic acid oxidase is limited to a large content of ascorbic acid such as citrus fruits, and therefore, the browning reaction by polyphenol oxidase may be the main cause in the present invention.
폴리페놀 옥시다제(polyphenol oxidase)의 활성을 억제하는 방법으로는 pH를 변화시키는 것이 있다. 폴리페놀 옥시다제의 최적 pH는 5.8~6.8이므로 pH를 낮추어 활성을 억제할 수 있다. 또한, 온도 조절, 산소 제거 및 환원성 물질의 첨가 등에 의해서도 활성을 억제할 수 있다.One way to inhibit the activity of polyphenol oxidase is to change the pH. Since the optimum pH of polyphenol oxidase is 5.8-6.8, it can suppress activity by lowering pH. Moreover, activity can also be suppressed by temperature control, oxygen removal, and addition of a reducing substance.
본 발명은 상기와 같은 원인들로 인한 산삼 배양근의 갈변화 반응을 억제하기 위해 자몽 종자 추출액 0.1~0.5%(w/w)에 구연산 0.1~2.0%(w/w) 또는 비타민 C 0.1~0.5%(w/w)가 첨가된 산삼 배양근의 저장기간 증대용 침지액을 제공한다. The present invention is 0.1-0.5% (w / w) citric acid 0.1-2.0% (w / w) or vitamin C 0.1-0.5% in grapefruit seed extract to suppress the browning reaction of wild ginseng culture roots caused by the above causes It provides a dipping solution for increasing the shelf life of wild ginseng culture root added (w / w).
산삼 배양근 갈변화의 주원인인 메이야르(Maillard) 반응은 pH가 산성일수록 속도가 감소하고, 폴리페놀 옥시다제는 최적 pH가 5.8~6.8이므로, pH를 약산성으로 조절함으로써 산삼 배양근의 갈변화를 억제할 수 있다. 따라서 본 발명의 산삼 배양근의 저장기간 증대용 침지액은 침지액을 pH 5 이하로 유지하여 산삼 배양근의 갈변화 반응을 억제하고자 한 것이다. Maillard reaction, which is the main cause of wild ginseng root change, decreases with acidity and polyphenol oxidase has an optimum pH of 5.8 ~ 6.8, so it suppresses brown change of wild ginseng root by adjusting pH to weak acidity. can do. Therefore, the dipping solution for increasing the storage period of the wild ginseng culture root of the present invention is intended to suppress the browning reaction of the wild ginseng culture root by maintaining the dipping solution at a pH of 5 or less.
한편, 본 발명의 침지액에 사용된 자몽 종자 추출액은 미생물 내 세포막 관련 효소 활성을 약화시키고, 그 투과성을 약화시켜 세포 호흡 작용의 억제함으로써 미생물의 생육을 저해한다. 특히, 자몽 종자 추출액 성분 중, 나린진(Naringin)은 정균 작용 및 뛰어난 항산화 작용을 가지고 있어 세균의 생육을 저해한다. 또한, 자몽 추출액 성분 중, 씨트랄((citral)은 그람(Gram)양성 및 그람 음성균뿐만 아니라 곰팡이에 대해서도 항균작용을 한다. On the other hand, the grapefruit seed extract used in the immersion liquid of the present invention weakens the cell membrane related enzyme activity in the microorganism, weakens its permeability and inhibits the cellular respiration, thereby inhibiting the growth of microorganisms. In particular, among the grapefruit seed extract components, naringin (Naringin) has bacteriostatic action and excellent antioxidant action to inhibit the growth of bacteria. In addition, among the grapefruit extract components, citral (microtral) has an antimicrobial action against the fungus as well as Gram-positive and Gram-negative bacteria.
한편, 본 발명에 있어 자몽 종자 추출액을 0.1%(w/w) 미만으로 첨가하는 경우, 미생물의 성장을 억제하는데 어려움이 있고, 0.5%(w/w) 초과하여 첨가하는 경우, 자몽 종자 추출물의 쓴맛이 강하여 산삼 배양근의 품질 적성을 훼손한다. 구연산을 0.1%(w/w) 미만으로 첨가하는 경우, pH 5 이하로 조절하기 어려우므로 산삼 배양근의 갈변화를 억제하기 어렵고, 2%(w/w)를 초과하여 첨가하는 경우, 구연산의 독특한 산미가 느껴져 산삼 배양근의 맛 및 풍미를 훼손한다.On the other hand, when the grapefruit seed extract is added in less than 0.1% (w / w) in the present invention, it is difficult to suppress the growth of microorganisms, when added in excess of 0.5% (w / w), Its strong bitter taste undermines the quality aptitude of wild ginseng cultured roots. When citric acid is added below 0.1% (w / w), it is difficult to control the pH of 5 or less, so it is difficult to suppress the browning change of wild ginseng culture root, and when added in excess of 2% (w / w), Acidity is felt, which undermines the taste and flavor of wild ginseng culture roots.
한편, 비타민 C를 0.1%(w/w) 미만으로 첨가하는 경우, 침지액의 pH를 5 이하로 조절하기 어려워 산삼 배양근의 갈변화를 억제하기 어렵고, 0.5%(w/w) 초과하여 첨가하는 경우, 산삼 배양근의 품질 적성을 훼손한다.On the other hand, when the vitamin C is added less than 0.1% (w / w), it is difficult to control the pH of the immersion liquid to 5 or less, it is difficult to suppress the browning change of wild ginseng culture root, it is added more than 0.5% (w / w) In this case, the quality aptitude of wild ginseng culture root is compromised.
한편, 산삼 배양근의 수분 함량은 일반적으로 90% 이상이기 때문에 미생물 오염 발생 확률이 높아 장기간 저장하는데 어려움이 있다. 따라서 장기간 보존하기 위해서는 수분함량을 90% 이하로 낮추는 것이 좋은데, 본 발명에 개시된 방법에 의해 전처리된 산삼 배양근은 수분함량이 최대 88%가 되도록 건조하기 때문에, 산삼 배양근 조직의 식감을 최대한 유지하면서도 미생물 오염을 차단할 수 있는 효과가 발휘된다.On the other hand, since the moisture content of wild ginseng culture root is generally 90% or more, there is a high probability of occurrence of microbial contamination, which makes it difficult to store for a long time. Therefore, in order to preserve for a long time, it is good to lower the water content to 90% or less. Since the wild ginseng cultured root pretreated by the method disclosed in the present invention is dried so that the water content is up to 88%, the microorganisms of the wild ginseng cultured root tissue can be maintained while maintaining the texture of the microorganisms. It is effective to block the pollution.
한편, 본 발명에 있어서, 산삼 배양근은 침지액에 침지하기 전에 바람직하게 살균수로 세척하는 것이 좋다. 산삼 배양근은 무균상태에서 조직 배양이 이루어지기 때문에 수확하는 순간부터 직·간접적으로 미생물 오염에 노출된다. 그런데 수확한 산삼 배양근을 살균수로 세척한 결과, 미생물의 오염을 예방할 수 있고, 산삼 배양근 표면에 묻어 있는 환원당 및 아미노산을 최대한 제거하여 갈변화를 억제할 수 있음이 본 발명을 통해 확인되었다. On the other hand, in the present invention, the wild ginseng culture root is preferably washed with sterilized water before immersion in the immersion liquid. Wild ginseng culture roots are exposed to microbial contamination directly or indirectly from the time of harvest since tissue culture is performed in a sterile state. However, as a result of washing the harvested wild ginseng culture root with sterile water, it was confirmed through the present invention that it is possible to prevent the contamination of microorganisms, and to suppress browning change by removing the reducing sugar and amino acids on the surface of the wild ginseng culture root as much as possible.
한편, 살균수는 바람직하게 염소계 살균제를 사용하는 것이 좋은데, 염소계 살균제는 곰팡이 등의 진균류에 대해서도 살균 효과가 우수하기 때문이다. On the other hand, the sterilizing water is preferably used a chlorine fungicide, because the chlorine fungicide is excellent in the sterilization effect against fungi such as mold.
한편, 본 발명은 산삼 배양근을 자몽 종자 추출액 0.1~0.5%(w/w)에 구연산 0.1~2.0%(w/w) 또는 비타민 C 0.1~0.5%(w/w)가 첨가된 침지액에 침지시킨 후, 유리병에 넣고, 저장 온도 조건이 최대 10℃가 되도록 보존하는 것을 특징으로 하는 산삼 배양근의 저장기간 증대방법을 제공한다. On the other hand, the present invention is immersed in wild ginseng culture root immersion solution 0.1 ~ 0.5% (w / w) citric acid 0.1 ~ 2.0% (w / w) or vitamin C 0.1 ~ 0.5% (w / w) added to grapefruit seed extract After the addition, put in a glass bottle, and provides a method of increasing the storage period of wild ginseng culture root, characterized in that the storage temperature conditions are stored to be up to 10 ℃.
산삼 배양근을 본 발명의 침지액에 침지시킨 후, 유리병에 넣어 보관하면, 산소와 접촉을 차단함으로써 갈변화를 예방할 수 있고, 유리병을 최대 10℃의 온도에 보존하면, 효소반응을 억제하면서도 산삼 배양근 조직의 식감을 그대로 유지할 수 있는 특징이 발휘된다. When the wild ginseng culture root is immersed in the dipping solution of the present invention and stored in a glass bottle, browning can be prevented by blocking contact with oxygen, and if the glass bottle is stored at a temperature of up to 10 ° C, while inhibiting the enzyme reaction, A feature that can maintain the texture of wild ginseng cultured muscle tissue is exhibited.
이상, 상기에서 살펴본 바와 같이 본 발명은 메이야르 반응 및 폴리페놀 옥시다제 활성을 억제함으로써 갈변화를 방지하고, 미생물 증식을 억제하여 장기간 동안 산삼 배양근을 저장할 수 있는 효과를 발휘한다.As described above, the present invention exhibits the effect of preventing browning by inhibiting mayor reaction and polyphenol oxidase activity, inhibiting microbial growth, and storing wild ginseng culture root for a long time.
도 1은 살균수에 따른 미생물 총균수의 변화를 나타내는 도면이다.1 is a view showing a change in the total number of microorganisms according to sterilized water.
도 2는 저장 기간 중 침지액에 따른 미생물 총균수의 변화를 나타내는 도면이다. 2 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.
도 3은 저장 기간 중 침지액에 따른 미생물 총균수의 변화를 나타내는 도면이다. 3 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.
도 4는 저장 기간 중 침지액에 따른 미생물 총균수의 변화를 나타내는 도면이다. 4 is a view showing the change in the total number of microorganisms according to the immersion liquid during the storage period.
이하, 본 발명의 내용에 대해 하기 실시예에서 더욱 상세히 설명하지만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 이와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the content of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples, and includes modifications of equivalent technical ideas.
먼저, 산삼 배양근의 장기 저장을 위한 침지액의 조건 및 산삼 배양근의 조건을 알아보기 위한 예비 실험을 하였다. First, preliminary experiments were carried out to determine the conditions of the immersion liquid and the conditions of wild ginseng culture roots for long-term storage of wild ginseng culture roots.
<< 실험예Experimental Example 1> 산삼 1> wild ginseng 배양근Culture root 품질에 미치는 요인 Factors affecting quality
산삼 배양근의 유통 시 품질 안정성을 조사를 위하여 저장 온도(실온, 냉장) 및 저장기간에 따른 성분 및 품질 변화를 검토하였다. 또한, 포장(PE-파우치 포장, 유리병포장)의 형태(산소투과성)에 따라 변색의 정도를 측정하여 산삼 배양근의 품질에 미치는 요인을 조사하였다. In order to investigate the quality stability of wild ginseng roots in culture, the components and quality change according to storage temperature (room temperature, refrigeration) and storage period were examined. In addition, the degree of discoloration was measured according to the form (oxygen permeability) of the packaging (PE-pouch packaging, glass bottle packaging) to investigate the factors affecting the quality of wild ginseng culture root.
수확 후 2시간 동안 방치하여 '자연 탈수'된 산삼 배양근을 300ml용량의 유리병과 250ml용량의 POUCH-film(PE)에 충진하여 밀폐하였다. 밀폐한 후, 각각 10, 20, 30℃에서 저장한 후, 측정을 하였다. After harvesting, the wild ginseng culture root, which was left for 2 hours, was filled with a 300 ml glass bottle and a 250 ml POUCH-film (PE) and sealed. After sealing, it measured at 10, 20, and 30 degreeC, respectively.
① 산삼 ① wild ginseng 배양근의Culture 수분 함량 변화 측정 Moisture content change measurement
산삼 배양근의 수분 함량(%) 변화를 측정하였다. 초기 산삼 배양근의 수분 함량은 90.17%였다.The change in moisture content (%) of wild ginseng culture root was measured. The moisture content of the early ginseng cultured root was 90.17%.
산삼 배양근의 수분 함량 변화를 측정한 결과, 산삼 배양근의 수분 함량은 88.52~92.62%의 넒은 범위로 측정되었는데, 이상의 결과로부터 산삼 배양근의 수분함량이 90%이하가 되도록 저장할 수 있음이 확인되었다. As a result of measuring the change in moisture content of wild ginseng culture root, the water content of wild ginseng culture root was measured in a wide range of 88.52 ~ 92.62%. From the above results, it was confirmed that the water content of wild ginseng culture root could be stored below 90%.
② 산삼 ② wild ginseng 배양근의Culture 환원당 함량 변화 측정 Reducing Sugar Content Change
메이야르 반응에 의한 갈변의 주요 원인물질은 당으로, 산삼 배양근의 배양과정 중 배지 성분 또는 배양과정 중에 분해 형성된 환원당의 함량을 측정하기 위하여 저장기간 동안의 당 함량(g/L)을 조사하였다. 초기 환원당 함량은 6.14g/L였다.The major causative agent of browning caused by the Mayar reaction was sugar, and the sugar content (g / L) during the storage period was examined to determine the content of the medium component or the reduced sugars formed during the culture of wild ginseng root. . The initial reducing sugar content was 6.14 g / L.
저장기간 동안 산삼 배양근의 당 함량을 측정한 결과, 대부분 저장기간이 길어질수록 환원당 함량이 초기 환원당 함량보다 증가하는 것을 알 수 있었다. As a result of measuring the sugar content of wild ginseng culture root during the storage period, it was found that the reducing sugar content increased more than the initial reducing sugar content as the storage period increased.
이와 같은 결과로부터 갈변화를 억제하기 위해서는 산삼 배양근의 표면에 묻어 있는 당을 제거해야 한다는 것을 알 수 있었다. From these results, it can be seen that in order to suppress browning change, sugars on the surface of wild ginseng culture root should be removed.
따라서 하기 실시예에 사용된 산삼 배양근은 표면을 충분히 세척하여 환원당이 제거된 것을 사용하였다. Therefore, the wild ginseng culture root used in the following example was used to remove the reducing sugar by sufficiently washing the surface.
③ 산삼 ③ wild ginseng 배양근의Culture 아미노산성 질소량의 변화 측정 Measurement of the change in the amount of amino acid nitrogen
메이야르 반응에 의한 갈변의 주요 원인인 아미노산 함량을 알기 위해 저장기간 중 아미노산성 질소 함량(mg%) 변화를 측정하였다. 초기 산삼 배양근의 아미노산성 질소 함량은 54.1mg% 였다. The change of amino acid nitrogen content (mg%) during storage period was measured to know the amino acid content, which is the main cause of browning by Mayor reaction. The amino acid nitrogen content of the early ginseng culture root was 54.1 mg%.
저장기간 중 산삼 배양근의 아미노산성 질소량 변화를 측정한 결과, 저장기간이 길어질수록 아미노산성 질소량은 초기 아미노산성 질소량보다 증가하는 경향을 나타냈다. As a result of measuring the change of amino acid nitrogen in wild ginseng culture root during storage period, the amino acid nitrogen tended to be higher than the initial amino acid nitrogen as storage period increased.
이와 같은 결과로부터 산삼 배양근의 저장기간을 증대시키기 위해서는 아미노산 함량을 증가시키는 미생물 및 효소 활성을 억제해야 한다는 점을 알 수 있었다. From these results, it was found that in order to increase the storage period of wild ginseng culture root, it is necessary to suppress the activity of microorganisms and enzymes increasing the amino acid content.
따라서 하기 실시예에서 사용된 산삼 배양근은 표면을 살균수로 세척하여 미생물을 제거하였고, 제조된 침지액은 pH를 조절하여 갈변 반응을 유도하는 효소활성을 억제하였다. Therefore, the wild ginseng culture root used in the following example was washed with a sterilized water to remove microorganisms, and the prepared immersion liquid inhibited the enzyme activity that induces browning reaction by adjusting the pH.
④ 산삼 ④ Wild ginseng 배양근의Culture pHpH 변화 측정 Change measurement
저장 기간 중 산삼 배양근의 pH 변화를 측정하였다. 초기 산삼 배양근의 pH는 6.08이었다.The pH change of wild ginseng culture root was measured during the storage period. The pH of the early wild ginseng culture root was 6.08.
저장 기간 중 산삼 배양근의 pH 변화를 측정한 결과, 온도 10℃에서는 pH 범위가 6.06~6.42로 비교적 크게 변하지 않았지만, 20,30℃에서는 pH가 급격히 증가하여 변색이 심하게 나타났다. As a result of measuring the pH change of wild ginseng culture root during storage period, the pH range was 6.06 ~ 6.42, which was relatively unchanged at the temperature of 10 ℃, but the discoloration was severe due to the sharp increase in pH at 20,30 ℃.
특히, 병이 PE-파우치보다 pH 변화가 적었는데, 이와 같은 결과로부터 온도가 10℃이하이고 통기성이 제한되는 조건에서 산삼 배양근의 pH 변화가 최소화된다는 점을 알 수 있었다. In particular, the bottle had a smaller pH change than the PE-pouch. From this result, it was found that the pH change of wild ginseng culture root was minimized under the condition that the temperature was below 10 ° C. and the air permeability was limited.
따라서 하기 실시예에서는 제조된 침지액에 산삼 배양근을 침지 시키고 유리병에 담아 10℃에서 냉장보관 하였다.Therefore, in the following example, the cultured roots of wild ginseng were immersed in the prepared dipping solution and placed in a glass bottle and refrigerated at 10 ° C.
⑤ 산삼 ⑤ wild ginseng 배양근의Culture 색도 변화 측정 Chromaticity change measurement
저장 기간 동안 산삼 배양근의 색도 변화를 측정하였다. The color change of wild ginseng culture root was measured during the storage period.
산삼 배양근의 갈변 정도를 측정하기 위하여 Hunter's color 값을 측정하였고, 갈변의 진행에 따라 상대적으로 초기의 노란색에 비하여 붉은색의 값이 증가하므로 a 값과 b값의 비율인 a/b값(노란색을 기준으로 하는 붉은색 값의 비율)으로 색도 변화차이를 비교하였다. 수확 초기 Hunter's color는 L은 55.9, a는 3.29, b는 25.13, a/b는 0.131이었다.Hunter's color value was measured to measure the browning of wild ginseng cultured roots. As the progression of browning increases the red color as compared to the initial yellow color, the a / b value (a The difference in chromaticity change was compared according to the ratio of red color values as a reference. Hunter's color was 55.9 for L, 3.29 for a, 25.13 for b, and 0.131 for a / b.
저장기간 중 산삼 배양근의 색도 변화를 측정한 결과, 저장기간이 오래될수록 a/b값이 증가하면서 갈변도 나타났는데, 20℃와 30℃ 보다는 10℃에서, PE-파우치보다는 병에서 갈변이 적게 나타났다. As a result of measuring the color change of wild ginseng cultured root during storage period, a / b value increased and browning occurred with longer storage period. .
이와 같은 결과로부터 산삼 배양근을 저장할 때, 저온과 산소투과성이 없는 조건에서 저장하는 것이 필수적이라는 것을 알 수 있었다. From these results, it was found that storage of wild ginseng culture roots is essential under low temperature and no oxygen permeability.
따라서 하기 실시예에서는 제조된 침지액에 산삼 배양근을 침지시킨 후, 유리병에 담아 10℃에서 냉장보관 하였다.Therefore, in the following example, after immersing wild ginseng culture root in the prepared dipping solution, it was stored in a glass bottle refrigerated at 10 ℃.
<< 실험예Experimental Example 2> 2> 살균수에In sterile water 따른 산삼 Wild ginseng 배양근의Culture 품질 변화 Quality change
상기 실험예 1에서 산삼 배양근을 침지액에 침지시키기 전 살균수로 표면을 세척하는 것이 산삼 배양근의 품질변화를 최소화 한다는 사실을 확인하였다. In Experimental Example 1, it was confirmed that washing the surface with sterilized water before immersing the wild ginseng culture root in immersion liquid minimizes the quality change of the wild ginseng culture root.
따라서 실험예 2에서는 살균수에 따른 산삼 배양근의 품질 변화를 측정하였다. Therefore, in Experimental Example 2, the quality change of wild ginseng culture root was measured according to the sterilized water.
산삼 배양근을 수확하여 '원심 탈수 공정'을 거친 후, 산삼 배양근 표면을 수도수(대조구), 멸균수, 살균제 처리수(CAMICA-SD) 및 자몽종자추출물 처리수(DF-100)로 세척한 다음, 10℃에서 저장하였다. 저장기간 동안에 산삼 배양근의 수분 함량 변화, 미생물 변화 및 색도의 변화를 측정하였다. After harvesting wild ginseng roots and going through the 'centrifugal dehydration process', the wild ginseng roots were washed with tap water (control), sterilized water, sterilized water (CAMICA-SD) and grapefruit seed extract treated water (DF-100). And stored at 10 ° C. Changes in water content, microbial change and color change of wild ginseng culture roots were measured during the storage period.
① ① 살균수에In sterile water 따른 수분 함량 변화 측정 Moisture content change
살균수에 따른 저장 기간 중 산삼 배양근의 수분 함량 변화를 측정하였다. Changes in moisture content of wild ginseng culture roots during storage periods according to sterilized water were measured.
산삼 배양근의 수분 함량 변화를 측정한 결과, 살균수로 세척하지 않은 실험예 1에서는 수분 함량 범위가 88.52~92.62%이었는데, 본 실험예에서는 87.76~91.93%로 더 낮은 수분 함량을 나타내었다. 이와 같은 결과로부터 살균수를 사용할 경우 수분함량을 낮추어 미생물의 증식을 더욱 억제할 수 있음을 확인할 수 있었다. As a result of measuring the change in moisture content of wild ginseng culture root, the water content range was 88.52 to 92.62% in Experimental Example 1, which was not washed with sterile water. From these results, it was confirmed that the use of sterile water can further suppress the growth of microorganisms by lowering the water content.
따라서 하기 실시예에서는 살균수를 사용하였다. Therefore, sterilized water was used in the following examples.
② ② 살균수에In sterile water 따른 미생물 변화 측정 Microbial change
살균수에 따른 저장기간 중 산삼 배양근의 미생물 총균수 변화를 측정하였다. Changes in the total microbial bacterial count of wild ginseng culture roots during storage periods according to sterilized water were measured.
산삼 배양근의 미생물 총균수 변화를 측정한 결과(도 1), 대조구(수도수)로 세척한 산삼 배양근은 미생물 총균수가 급격히 증가하여 보존성이 저하됨을 알 수 있었고, 멸균수로 처리한 산삼 배양근은 초기에는 미생물수가 낮았지만 저장기간이 증가할수록 미생물 수가 증가하였다. As a result of measuring the total microbial bacterial count of wild ginseng culture roots (FIG. 1), the wild ginseng cultured roots washed with the control group (water tap water) showed a sharp increase in the total microbial bacterial counts, which lowered the preservation. Initially, the microbial count was low, but as the storage period increased, the microbial count increased.
또한, 자몽종자추출액 처리수로 세척한 산삼 배양근은 초기에는 미생물을 억제하는 효과가 나타났지만 1주차 이후부터는 미생물 수가 점차 증가하여 저장 2주차 이후에서는 보존성이 저하되었다. In addition, wild ginseng cultured roots washed with grapefruit seed extract treated water showed an effect of inhibiting microorganisms initially, but the number of microorganisms gradually increased after the first week, and the preservation after the second week of storage decreased.
한편, 살균제 처리수로 세척한 산삼 배양근은 진균류를 억제하는 효과를 보이며, 저장기간 동안 가장 낮은 미생물 수를 나타냈고, 보존성 및 저장기간이 연장되는 가능성을 확인할 수 있었다.On the other hand, wild ginseng cultured roots washed with fungicide treatment water exhibited the effect of inhibiting fungi, showing the lowest microbial count during the storage period, and the possibility of prolonging the shelf life and storage period.
③ ③ 살균수에In sterile water 따른 색도 변화 Chromaticity change
살균수에 따른 저장기간 중 산삼 배양근의 색도 변화를 측정하였다. The change in color of wild ginseng culture root during storage period according to sterilized water was measured.
살균수에 따른 산삼 배양근의 색도 변화를 측정한 결과, 상기 실험예 1-3보다 실험예 2-3의 색도 변화가 적게 나타난 것으로 보아, 세척으로 인해 산삼 배양근 표면의 갈변을 일으키는 물질들이 제거됨을 확인할 수 있었다. 특히, 살균제 처리구의 경우, 저장 14일째까지 외관상 뚜렷하게 밝은 색상을 유지하면서 갈변이 일어나지 않는 우수한 안정성을 보였다. As a result of measuring the color change of wild ginseng culture root according to sterilized water, it was found that the color change of Experimental Example 2-3 was less than that of Experimental Example 1-3, and it was confirmed that the substances causing browning on the surface of wild ginseng culture root were removed by washing. Could. In particular, the disinfectant treatment group showed excellent stability without browning while maintaining the apparently bright color until the 14th day of storage.
따라서, 하기 실시예에서는 산삼 배양근을 살균제로 세척한 다음 제조된 침지액에 침지시켰다. Therefore, in the following examples, the wild ginseng culture root was washed with a fungicide and then immersed in the prepared dipping solution.
<< 실시예Example 1> 산삼 1> wild ginseng 배양근Culture root 침지액Immersion 제조 Produce
상기 실험예 1과 실험예 2의 결과들을 바탕으로 원심 탈수기로 산삼 배양근의 수분함량이 88%가 되게 탈수한 다음, 살균제(CAMICA-SD)로 2회 세척하였다. 세척한 산삼 배양근 50g에 하기 표 8과 같이 조성된 침지액 250㎖를 첨가한 뒤, 유리병에 충진하고 뚜껑을 닫아 밀폐시킨 다음, 10℃ 냉장고에 저장하였다.Based on the results of Experimental Example 1 and Experimental Example 2, the water content of wild ginseng culture root was dehydrated to 88% with a centrifugal dehydrator, and then washed twice with fungicide (CAMICA-SD). To 50 g of the washed wild ginseng culture root, 250 ml of immersion liquid prepared as shown in Table 8 was added thereto, and then filled in a glass bottle, closed with a lid, and stored in a 10 ° C. refrigerator.
<< 비교예Comparative example 1> 산삼 1> wild ginseng 배양근Culture root 침지액Immersion 제조 Produce
산삼 배양근을 원심 탈수기로 산삼 배양근의 수분함량이 88%가 되게 탈수한 다음 살균제(CAMICA-SD)로 2회 세척하였다. 세척된 산삼 배양근 50g에 하기 표 9와 같이 조성된 침지액 250㎖를 첨가한 뒤, 유리병에 충진하고 뚜껑을 닫아 밀폐시킨 다음, 10℃ 냉장고에 저장하였다. The wild ginseng culture root was dehydrated to 88% of the water content of the wild ginseng culture root using a centrifugal dehydrator, and then washed twice with a fungicide (CAMICA-SD). To 50 g of the washed wild ginseng culture root, 250 ml of immersion liquid prepared as shown in Table 9 was added thereto, and then filled in a glass bottle, closed with a lid, and stored in a 10 ° C. refrigerator.
<< 실험예Experimental Example 3> 산삼 3> wild ginseng 배양근이Culture root 침지된Immersed 침지액의Immersion pHpH 측정 Measure
상기의 실시예 1 및 비교예 1에서 제조된 산삼 배양근이 침지된 침지액의 pH 변화를 측정하였다. The pH change of the dipping solution in which the wild ginseng culture roots prepared in Example 1 and Comparative Example 1 was immersed was measured.
첫 번째로, 실시예 1,2,3과 비교예 1 2,3,4,5,6 침지액의 pH를 측정하였다. First, the pHs of Example 1,2,3 and Comparative Example 1 2,3,4,5,6 immersion liquids were measured.
대조구로 수도수를 사용하였다.Tap water was used as a control.
침지액의 pH를 측정한 결과, 실시예 1,2,3의 pH는 초기보다 약간 상승하였지만, pH 5 이하를 유지하여 메이야르 반응과 폴리페놀 옥시다제에 인한 갈변화를 예방할 수 있었다. 한편, 비교예 1,2,3,6도 pH 5 이하를 유지하였지만 하기 실험예 2에서 미생물에 의한 오염으로 산삼 배양근의 품질적성을 훼손하여 침지액으로 적합하지 못하였다(도 2 참고). As a result of measuring the pH of the immersion liquid, the pH of Examples 1, 2 and 3 was slightly increased from the beginning, but was maintained at pH 5 or less to prevent the mayor reaction and browning change due to polyphenol oxidase. On the other hand, Comparative Examples 1, 2, 3, 6 also maintained a pH of 5 or less, but in Experimental Example 2, the quality of the wild ginseng culture root was impaired due to contamination by microorganisms, and thus it was not suitable as an immersion liquid (see FIG. 2).
두 번째로, 실시예 2,4,5,6,7과 비교예 2,7,8 침지액의 pH를 측정하였다.Secondly, the pHs of Examples 2, 4, 5, 6, and 7 and Comparative Examples 2, 7, and 8 were measured.
대조구로 자몽 종자 추출액 DF-100 0.2%(w/w)를 사용하였다.As a control, grapefruit seed extract DF-100 0.2% (w / w) was used.
침지액의 pH를 측정한 결과, 실시예 2,4,5,6,7은 pH 5 이하를 유지하여 갈변화가 억제되었다. 한편, 비교예 2,7 역시 pH 측정결과, pH 5 이하를 유지하였지만, 하기 실험예 2에서 미생물에 의한 오염으로 산삼 배양근의 침지액으로 적합하지 못하였다. 또한, 비교예 8도 pH 5이하를 유지하였지만 첨가된 NaCl에 의한 삼투압작용으로 침지액으로 적합하지 못하였다. As a result of measuring the pH of the immersion liquid, Example 2, 4, 5, 6, and 7 maintained pH 5 or less, and browning change was suppressed. On the other hand, Comparative Examples 2 and 7 also maintained a pH of 5 or less, but in Experimental Example 2, it was not suitable as an immersion liquid of wild ginseng culture root due to contamination by microorganisms. In addition, Comparative Example 8 also maintained a pH of 5 or less, but was not suitable as an immersion liquid due to the osmotic action by the added NaCl.
세 번째로, 실시예 8,9,10과 비교예 9,10 및 대조구(정제수)의 pH 변화를 측정하였다. 실시예 8,9,10과 비교예 9,10은 포장 용기를 다양화하여 일반 소비자에게 용이하게 접근할 수 있는 방안을 확보하기 위해, 동일 시료에 대해 1개는 탈산소제(500㎖용량, Ever Fresh,LIPMEN Co. Ltd.)를 첨가하고 다른 1개 군은 탈산소제를 첨가하지 않은 것으로 구분하여 pH 변화를 측정하였다. Third, pH changes of Examples 8, 9, 10, Comparative Examples 9, 10, and control (purified water) were measured. Examples 8, 9 and 10 and Comparative Examples 9 and 10 are diversified packaging containers to ensure a solution that is easily accessible to the general consumer. Fresh, LIPMEN Co. Ltd.) was added and the other group was determined to not add deoxidant to measure pH change.
산삼 배양근 침지액의 pH를 측정한 결과, 실시예 8,9,10은 탈산소제의 봉입 유무와 무관하게 pH 5 이하로 유지되어 갈변화 반응을 억제할 수 있었다. 하지만 대조구, 비교예 9 및 비교예 10의 pH는 중성으로 유지되어 갈변화 반응을 억제하는데 어려움이 있었다. As a result of measuring the pH of wild ginseng culture root immersion liquid, Examples 8, 9 and 10 were maintained at pH 5 or less regardless of the presence of deoxygenation agent to inhibit browning reaction. However, the pH of the control, Comparative Example 9 and Comparative Example 10 was maintained in a neutral, there was a difficulty in inhibiting the browning reaction.
이상, 상기의 결과로부터 본 발명의 산삼 배양근의 저장기간 증대용 침지액은 메이야르 반응에 의한 갈변화를 억제하여 산삼 배양근의 저장기간을 증대할 수 있음을 확인할 수 있었다. From the above results, it was confirmed that the immersion liquid for increasing the storage period of the wild ginseng culture root of the present invention can increase the storage period of the wild ginseng culture root by inhibiting the browning change caused by the mayor reaction.
<< 실험예Experimental Example 4> 산삼 4> wild ginseng 배양근이Culture root 침지된Immersed 침지액의Immersion 미생물 microbe 총균수Total bacteria 측정 Measure
상기의 실시예 1 및 비교예 1에서 제조된 산삼 배양근이 침지된 침지액의 미생물 총균수를 측정하였다. The total number of microorganisms of the immersion liquid in which the wild ginseng culture roots prepared in Example 1 and Comparative Example 1 were immersed was measured.
첫 번째로, 대조구(수도수), 실시예 1,2,3과 비교예 1,2,3,4,5,6의 미생물 총균수를 측정하였다. 미생물의 총균수를 측정하였는데, 그 결과(도 2), 실시예 1,3은 저장 14일째에 오히려 미생물 총균수가 감소하는 경향이 나타났고, 21일째에는 가장 낮은 미생물 총균수가 측정되었다. 또한, 실시예 2 역시 실시예 1과 실시예 3 다음으로 낮은 미생물 총균수가 측정되어 위생적으로 안전한 상태를 유지하였다. 한편, 비교예 1,2,3,4,5,6은 저장기간이 증가할수록 미생물 총균수도 급격히 증가하여 산삼 배양근이 부패되었다. First, the total number of microorganisms in the control (water supply), Examples 1,2,3 and Comparative Examples 1,2,3,4,5,6 were measured. The total microbial count of the microorganisms was measured. As a result (FIG. 2), Examples 1 and 3 tended to decrease the microbial total microbial count on the 14th day of storage, and the lowest microbial total microbial count was measured on the 21st day. In addition, Example 2 was also measured after the low microbial total bacteria number after Example 1 and Example 3 to maintain a sanitary safe state. On the other hand, in Comparative Examples 1,2,3,4,5,6, as the storage period increased, the total number of microorganisms also increased rapidly, resulting in decaying wild ginseng culture roots.
두 번째로, 실시예 2,4,5,6,7과 비교예 2,7,8 및 대조구(자몽 종자 추출액을 첨가한 멸균수용액)의 미생물 총균수를 측정하였는데, 그 결과(도 3), 대조구는 7일째부터 혼탁현상이 발생하면서 미생물의 증식이 현저하게 관찰되었고, 18일째에는 부패취가 발생하였다. 실시예 7은 가장 낮은 미생물 총균수를 나타냈고, 실시예 2,4,5,6도 침지액이 투명한 색으로 유지되어 외관상으로 양호하였다. 한편, 비교예 8은 다소 낮은 미생물 총균수가 측정되었으나, NaCl로 인한 삼투압작용으로 산삼 배양근의 품질적성을 훼손하는 경향을 보였다. Secondly, the total number of microorganisms in Examples 2,4,5,6,7 and Comparative Examples 2,7,8 and control (sterile aqueous solution added with grapefruit seed extract) were measured. As a result (FIG. 3), In the control group, microbial proliferation was remarkably observed as turbidity occurred from day 7, and decay odor occurred on day 18. Example 7 showed the lowest total microbial count, and the immersion solution of Example 2, 4, 5, 6 was also kept in a transparent color and was good in appearance. On the other hand, Comparative Example 8 was measured a slightly lower microbial total bacteria, but showed a tendency to undermine the quality of the wild ginseng culture root by osmotic pressure action due to NaCl.
세 번째로, 실시예 8,9,10과 비교예 9,10 및 대조구(멸균수)를 상기의 실험예 1에서와 같은 방법으로 탈산소제를 첨가한 군과 첨가하지 않은 군으로 나누어 미생물 총균수를 측정하였는데, 그 결과(도 4), 비교예 9,10은 저장기간이 증가할수록 미생물의 증식도 증가하여 14일째에는 이취가 발생하여 식용이 불가능하였으나, 실시예 8,9,10은 초기부터 미생물의 증식이 억제되어 미생물의 총균수가 일정한 수준을 유지하였다. 특히, 14일째 미생물 총균수가 실시예 8,9,10은 각각 2.9*102 CFU/g, 1.10*103 CFU/g, 3.3*103 CFU/g로 측정되어 미생물 억제 효과가 뚜렷히 나타났다.Third, Example 8, 9, 10, Comparative Example 9, 10 and control (sterilized water) was divided into a group without and without the addition of a deoxidant in the same manner as in Experiment 1, the total number of microorganisms As a result, as a result (Fig. 4), in Comparative Examples 9 and 10, as the storage period increased, the growth of microorganisms increased, and odor occurred on the 14th day, but edible was impossible. The growth of microorganisms was suppressed to maintain a constant level of the total number of microorganisms. In particular, the total number of microorganisms in Example 14, Example 8, 9, 10 was measured as 2.9 * 10 2 CFU / g, 1.10 * 10 3 CFU / g, 3.3 * 10 3 CFU / g, respectively, the microbial inhibitory effect was obvious.
이상, 상기와 같은 결과로부터 본 발명의 산삼 배양근의 저장기간 증대용 침지액 및 산삼 배양근의 저장기간 증대방법은 미생물 증식을 억제함으로써 산삼 배양근의 저장기간을 증대시킬 수 있음을 확인할 수 있었다. From the above results, it was confirmed that the storage period of the immersion liquid for increasing the storage period of the wild ginseng culture root and the storage period of the wild ginseng culture root of the present invention can increase the storage period of the wild ginseng culture root by inhibiting microbial growth.
<< 실험예Experimental Example 5> 5> 침지액에In immersion 침지된Immersed 산삼 Wild ginseng 배양근의Culture 색도 측정 Chromaticity measurement
상기의 실시예 1 및 비교예 1에서 제조된 침지액에 침지된 산삼 배양근의 색도 변화를 측정하였다.The color change of the cultured wild ginseng roots immersed in the immersion liquid prepared in Example 1 and Comparative Example 1 was measured.
갈변 정도를 측정하기 위하여 Hunter's color 값을 측정하였고, 갈변의 진행에 따라 상대적으로 초기의 노란색에 비하여 붉은색의 값이 증가하므로 a값과 b값의 비율인 a/b값(노란색을 기준으로 붉은색 값의 비율)으로 색도 변화 차이를 측정하였다. Hunter's color value was measured to measure the degree of browning, and as the progression of browning increases the red value as compared to the initial yellow color, the a / b value (a red based on yellow) The change in chromaticity change was measured as a ratio of color values.
첫번째로, 실시예 1,2,3과 비교예 1,2,3,4,5,6 및 대조구(수도수)에 침지된 산삼 배양근의 색도를 측정하였다.First, the chromaticity of wild ginseng cultured roots immersed in Examples 1,2,3 and Comparative Examples 1,2,3,4,5,6 and control (capital water) was measured.
침지된 산삼 배양근의 색도 변화를 측정한 결과, 실시예 1,2,3은 a/b 값이 0.2~0.7로 안정되어 변색이 일어나지 않았다. 한편, 비교예 1,2도 a/b 값이 0.2~0.7로 안정되었지만 상기 실험예 2의 미생물 총균수 측정에서 미생물 증식으로 인해 침지액이 혼탁해지는 현상이 발생하였으므로 산삼 배양근의 침지액으로서 적합하지 못하였다. As a result of measuring the change in color of the immersed wild ginseng culture root, Examples 1, 2 and 3 stabilized the a / b value to 0.2-0.7, and discoloration did not occur. On the other hand, the a / b value of Comparative Examples 1 and 2 also stabilized to 0.2 ~ 0.7, but the immersion liquid became turbid due to the growth of microorganisms in the measurement of the total microbial count of Experimental Example 2 is not suitable as an immersion liquid of wild ginseng culture root. I couldn't.
두 번째로 실시예 2,4,5,6,7과 비교예 1,7,8 및 대조구(자몽종자 추출액 0.2%(w/w))에 침지된 산삼 배양근의 색도 변화를 측정하였다. Secondly, the color change of wild ginseng cultured roots immersed in Examples 2,4,5,6,7 and Comparative Examples 1,7,8 and control (0.2% (w / w) of grapefruit seed extract) was measured.
실시예 2,4,5,6,7과 비교예 1,7,8 및 대조구(자몽종자 추출액 0.2%(w/w))에 침지된 산삼 배양근의 색도 변화를 측정한 결과, 실시예 2,5,6,7의 a/b값은 시간이 지나도 색도 변화가 크게 나타나지 않았고, 실시예 4의 a/b값은 저장 18일째에 대조구 초기 때의 값과 비슷했지만, 실험예 2에서 살펴본 바와 같이 미생물 증식이 억제되어 양호한 편이었다. 한편, 비교예 7의 a/b값은 대체적으로 안정된 편이었지만, 실험예 2에서 살펴본 바와 같이 미생물의 증식으로 침지액이 혼탁되어 산삼 배양근의 품질 적성이 훼손되었다. 또한, 비교예 8도 a/b값은 대체적으로 안정된 편이었지만 첨가된 NaCl에 의한 삼투압작용으로 침지액으로 적합하지 못하였다. As a result of measuring the chromaticity change of wild ginseng cultured roots immersed in Examples 2,4,5,6,7 and Comparative Examples 1,7,8 and control (0.2% (w / w) of grapefruit seed extract), Example 2, The a / b values of 5, 6, and 7 did not show a significant change in chromaticity over time, and the a / b values of Example 4 were similar to those of the control group on day 18 of storage, but as shown in Experiment 2 Microbial proliferation was suppressed and was favorable. On the other hand, although the a / b value of Comparative Example 7 was generally stable, as described in Experiment 2, the immersion liquid became turbid due to the growth of microorganisms, thereby impairing the quality aptitude of wild ginseng cultured roots. In addition, although the a / b value of Comparative Example 8 was generally stable, it was not suitable as an immersion liquid due to the osmotic action by the added NaCl.
세 번째로, 실시예 8,9,10과 비교예 9,10 및 대조구(수도수)에 침지된 산삼 배양근의 색도 변화를 측정하였다. 실시예 8,9,10과 비교예 9,10 및 대조구는 상기 실험예 1에서와 같이 탈산소제를 첨가한 군과 첨가하지 않은 군으로 나누어 산삼 배양근의 색도 변화를 측정하였다. Third, chromaticity changes of wild ginseng cultured roots immersed in Examples 8, 9 and 10, Comparative Examples 9 and 10, and control (tap water) were measured. Example 8, 9, 10 and Comparative Examples 9, 10 and the control were divided into groups without the addition of an oxygen scavenger and the group without addition as in Experiment 1 to measure the color change of wild ginseng culture root.
실시예 8,9,10과 비교예 9,10 및 대조구의 색도 변화를 측정한 결과, 실시예 8,9,10은 탈산소제를 봉입한 것과 봉입하지 않은것의 색도 변화에 차이가 있지만 탈산소제 봉입의 유무와 상관없이 비교예 9,10보다 색도 변화가 현저히 낮았다. As a result of measuring the color change of Examples 8, 9, 10 and Comparative Examples 9, 10 and the control, Example 8, 9, 10 differed in the change in chromaticity of the deoxygenated and non-oxygenated, Regardless of the presence or absence of encapsulation, the change in chromaticity was significantly lower than in Comparative Examples 9 and 10.
이와 같은 결과로부터 본 발명의 산삼 배양근의 저장기간 증대용 침지액 및 산삼 배양근의 저장기간 증대방법은 산삼 배양근의 갈변화를 억제하여 저장기간을 증대시킨다는 사실을 확인할 수 있었다. From these results, it was confirmed that the method of increasing the storage period of the cultivated wild ginseng root and the storage period of the wild ginseng culture root of the present invention increased the storage period by inhibiting brown change of the wild ginseng culture root.
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