KR101281226B1 - RedGingsen with lactobacillus coated micro-starch - Google Patents
RedGingsen with lactobacillus coated micro-starch Download PDFInfo
- Publication number
- KR101281226B1 KR101281226B1 KR1020110082140A KR20110082140A KR101281226B1 KR 101281226 B1 KR101281226 B1 KR 101281226B1 KR 1020110082140 A KR1020110082140 A KR 1020110082140A KR 20110082140 A KR20110082140 A KR 20110082140A KR 101281226 B1 KR101281226 B1 KR 101281226B1
- Authority
- KR
- South Korea
- Prior art keywords
- starch
- red ginseng
- lactic acid
- acid bacteria
- ginseng
- Prior art date
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Abstract
본 발명은 마이크로 입자 크기의 전분으로 코팅한 발효성 유산균을 배합한 홍삼을 제조하는 방법에 관한 것이다. 보다 구체적으로 본 발명은 마이크로 입자 크기의 전분으로 코팅한 유산균이 홍삼의 사포닌 성분에 영향을 주지 않고 전분 코팅면에서 생존하다가 위장을 거친 후, 전분과 분해되어 소장 내에서 활성화되어 홍삼의 유익한 사포닌 성분들이 체내로 정확히 흡수되도록 개발한 홍삼이다. 이렇게 개발한 홍삼은 기존 인삼보다 더 많은 사포닌 성분을 함유하면서, 일반홍삼보다 더 높은 체내 흡수율을 가지고 있으므로, 기존 인삼이나 발효홍삼보다 더 많은 사포닌을 체내로 흡수시키는 기능을 가진다.The present invention relates to a method for preparing red ginseng containing fermented lactic acid bacteria coated with starch of micro particle size. More specifically, in the present invention, lactic acid bacteria coated with starch of micro particle size survive on the starch coating surface without affecting the saponin component of red ginseng, and after being gastrointestinal, it is decomposed with starch and activated in the small intestine, which is beneficial saponin component of red ginseng. Red ginseng was developed to be accurately absorbed into the body. The red ginseng developed in this way contains more saponin components than conventional ginseng and has a higher body absorption rate than general red ginseng, so it has a function of absorbing more saponins into the body than conventional ginseng or fermented red ginseng.
Description
인삼의 사포닌 성분을 배가하여 성능을 향상시킨 홍삼에 있어서, 사포닌 성분의 체내 흡수율이 낮아, 최근 홍삼을 유산균으로 발효하여 더욱 효과적으로 홍삼의 사포닌 성분을 체내로 흡수하도록 하고 있다.In red ginseng, which has doubled the saponin component of ginseng to improve its performance, the absorption rate of the saponin component in the body is low. Recently, red ginseng is fermented with lactic acid bacteria to more effectively absorb the saponin component of red ginseng into the body.
그러나 발효홍삼은 사포닌의 함량이 오히려 인삼의 사포닌 함량보다 떨어져, 흡수성은 좋으나 그 기능으로서의 성능이 저하되어 단순한 소화제의 역할에 지나지 않는 경우가 많아서, 발효홍삼은 홍삼으로서의 기능이 크게 떨어지는 문제가 있다.However, fermented red ginseng is less saponin content than ginseng saponin content, good absorbency, but the performance as a function is lowered in many cases only a role of a digestive agent, fermented red ginseng has a problem that the function as a red ginseng is greatly reduced.
따라서 본 발명은 홍삼이 가지는 기능을 최대한 유지한 상태에서 체내로 사포닌 성분의 흡수율을 높이는 기능성 홍삼을 제공한다.
Therefore, the present invention provides a functional red ginseng to increase the absorption rate of the saponin component in the body while maintaining the function of the red ginseng to the maximum.
최근 들어 인간과 자연의 환경이 날로 나빠지고, 사회적인 스트레스 증가로 사람들의 건강 또한 계속적으로 나빠지고 있다. 건강을 위하여 운동도 하고 건강식품들을 섭취하기도 하는데, 우리 선조로부터 전수받은 홍삼은 현대에서도 매우 유익한 식품이며, 약품이기도 하다.In recent years, the environment of humans and nature is deteriorating day by day, and the social stress is continuously deteriorating people's health. Exercise for health and eat healthy foods, red ginseng received from our ancestors is a very beneficial food and medicine in modern times.
홍삼의 주재료인 인삼은 고려인삼으로 명명되는 우리나라 인삼이 최고의 성능을 발휘하는 매우 좋은 약재료이다. 보통 인삼은 우리나라와 일본에서는 두릅나무과의 인삼(Panax ginseng C. A. Meyer)의 뿌리로서 가는 뿌리와 코르크 층을 제거한 것을 말한다.Ginseng, the main ingredient of red ginseng, is a very good medicine that Korean ginseng, named Korean ginseng, performs best. Ginseng is the root of Panax ginseng C. A. Meyer in Korea and Japan.
크기는 60cm이고 줄기는 해마다 1개가 곧게 자라며 그 끝에 3∼4개의 잎이 돌려난다. 잎은 잎자루가 길고 잎몸은 5개로 갈라져서 손바닥 모양 겹잎을 이룬다. 작은 잎은 바깥쪽의 것이 작고 가운데 3개는 길이 4.5∼15cm, 나비 3∼5.5cm로 끝이 뾰족하며 가장자리에는 가는 톱니가 있다. 잎 앞면의 맥 위에는 털이 있다.The stem is 60cm in size, and one stem grows straight every year, and 3-4 leaves are returned at the end. The leaf has long petiole and the leaf body is divided into 5 pieces to form a palm-shaped double leaf. Small leaves are small on the outside, three of them are 4.5-15cm long, 3 ~ 5.5cm long, with sharp tips, and have narrow teeth on the edges. There are hairs on the veins in front of leaves.
우리가 복용하는 것은 뿌리로 그 형태가 사람의 형상과 닮아서 인삼이라 한다. 인삼은 예로부터 불로·장생·익기(益氣)·경신(輕身)의 명약으로 일컬어진다. 한국에서 재배하는 인삼의 뿌리는 비대근(肥大根)으로 원뿌리와 2∼5개의 지근(支根)으로 되어 있고 미황백색이다. 지근의 수는 토질·이식방법·비료·수분 등에 의해서 차이가 있으나 분지성이 강한 식물이며 그 뿌리의 형태는 나이에 따라 차이가 있고 수확은 4∼6년근일 때에 한다. What we are taking is root, called ginseng because its shape resembles a human figure. From ancient times, ginseng has been referred to as bullion, Changsha, 益 Ki (益氣) The root of ginseng cultivated in Korea is Geun-geun root (肥大 根), which consists of one root and two to five roots (미 根) and is pale yellow white. The number of roots is different depending on soil, transplanting method, fertilizer, moisture, etc., but it is a strong branching plant. The shape of root is different according to age, and harvest is done in 4-6 years.
인삼의 성분에서 가장 중요한 성분은 사포닌이지만 그 외에도 인삼에는 좋은 성분들이 다량 함유되어 있다. 현대 과학적인 방법으로 국내외에서 인삼의 성분을 연구분석한 결과 판명된 것은 대략 다음과 같다.The most important ingredient in ginseng is saponin, but ginseng also contains a lot of good ingredients. The results of research and analysis of ginseng ingredients at home and abroad by modern scientific method are as follows.
인삼에는 주요성분으로 알려진 배당체가 있으며 이들 혼합물을 산(酸)으로 가수분해하면 유리당으로서 포도당, 람노오스, 수크로오스, 프룩토오스등과 아글리콘이 생성되며, 인삼사포닌의 배당체로서는 파낙사디올과 파낙사트리올·β-시스토스테롤 및 올레아놀산의 성분이 있다Ginseng contains glycosides, which are known as the main constituents, and hydrolysis of these mixtures with acids produces glucose, rhamnose, sucrose, fructose, and aglycone as free sugars, and as the glycosides of ginseng saponins, panaxadiol and par Contains components of Naxatriol β-cystosterol and oleanolic acid
또한 파나센(panacen)은 인삼 고유의 향기성분으로 끓는점이 낮은 부분(60∼110℃)에서 분리되는 것으로 세스퀴테르페노이드계의 화합물이다.In addition, panaceen (panacen) is a sesquiterpenoid-based compound that is separated in a low boiling point (60 ~ 110 ℃) as a unique ingredient of ginseng.
일본에서는 인삼에서 폴리아세틸렌계 화합물을 분리하여 파낙시놀이라 명명하고 그 화학구조식을 밝힌 바 있으며, 미국에서는 인삼이 어떤 종의 항세포 배양물에 대하여 세포독성을 발휘함을 발견하였으며 그 밖에 β-시스토스테롤·스티구마스테롤 등이 함유되어 있음을 확인하였다.In Japan, polyacetylene-based compounds were isolated from ginseng and named panaxinol, and their chemical structures were revealed.In the United States, ginseng was found to have cytotoxicity against certain cell cultures. It was confirmed that cystosterol and stigumasterol were contained.
인삼 중의 염기성 물질(알칼로이드)에 대한 연구는 오래전부터 있었고 이 물질은 Hela-cell(乳癌細胞)이나 KS-cell의 생육이 억제된다고 하였으며 그 밖에 펩티드는 인슐린과 같은 작용을 하여 당뇨병에 유효하다고 한다.The research on basic substances (alkaloids) in ginseng has been around for a long time, and these substances are known to inhibit the growth of Hela-cell and KS-cell. Other peptides are effective in diabetes by acting like insulin.
플라보노이드(flavonoid)성분으로는 인삼의 줄기와 잎에 캠페롤, 트리폴림, 파나세노이드 등이 함유되어 있다.Flavonoids (flavonoids) contain the stem and leaves of ginseng, camphorol, tripolim, panacenoid and the like.
비타민류로는 B복합체와 니코틴산·판토텐산·폴산·비오틴 등이 함유되어 있다.Vitamins include B complex, nicotinic acid, pantothenic acid, folic acid, and biotin.
또한 인삼에는 미량원소로서 망간, 구리, 바나듐, 코발트, 비소, 게르마늄, 인, 알루미늄, 니켈등이 있으며 게르마늄은 세포독성을 통하여 노화된 세포가 신생세포로 바뀌는 것을 촉진하는 뛰어난 효과가 있다고 한다. 또한 항암작용도 있다고 한다. In addition, ginseng contains trace elements such as manganese, copper, vanadium, cobalt, arsenic, germanium, phosphorus, aluminum, and nickel, and germanium is said to have an excellent effect of promoting the transformation of aged cells into neoplastic cells through cytotoxicity. It is also said to have anticancer activity.
효소(酵素)로는 아밀라아제와 페놀라아제가 있음이 밝혀졌다.
Enzymes have been found to be amylases and phenolases.
홍삼이라 하면 보통 수삼을 쪄서 말린 건조한 붉은 삼으로 인삼에서 수분의 함량이 70% 정도이면 홍삼에서는 일반적으로 12.5%정도이다. 한국에서 홍삼을 제조하기 시작한 것은 1,000년이 넘는 것으로 알려져 있으며, 역사적으로는 고려도경(高麗圖經)에 “人蔘之幹 亦有生熟二等…”이라 하여 인삼을 증숙(蒸熟)한 것과 날것(백삼을 가리킴)이 있다고 한 데서 유래한다. Red ginseng is dried red ginseng that is dried by steaming ginseng. When ginseng contains about 70% moisture, red ginseng is generally about 12.5%. It has been known for over 1,000 years to manufacture red ginseng in Korea. Historically, it was written in Goryeo Do Kyung. It comes from the fact that there is steaming ginseng (蒸 mature) and raw (white ginseng).
홍삼의 제조과정은 수삼을 물로 깨끗하게 씻고, 일정한 용기에 넣어 가열된 수증기를 이용하여, 크기에 따라 일정시간 찐다(蒸蔘). 증삼된 것은 1차 열풍건조 후부터는 태양열을 이용하거나 기타 방법으로 수분이 12.5∼13.5% 정도 될 때까지 건조하여 만든다.In the manufacturing process of red ginseng, fresh ginseng is washed with water, put into a certain container, steamed for a certain time according to its size by using heated steam. The extra ginseng is made by using solar heat after the first hot air drying and drying until 12.5 ~ 13.5% of moisture is used.
홍삼의 중요 성분으로는 백삼과 같이 배당체(glycosides), 인삼향성분(panacen) 폴리아세틸렌계 화합물, 함질소성분, 플라보노이드, 비타민(B군), 미량원소, 효소, 항산화물질과 유기산 및 아미노산 등이 있다. The major components of red ginseng are glycosides, ginseng fragrance polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids like red ginseng. have.
홍삼은 중추신경에 대해서 진정작용과 흥분작용이 있으며, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있다. 그러면서도 조혈작용(造血作用)이 있고, 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 내분비계에 작용하여 성행동(性行動)이나 생식효과에 간접적으로 유효하게 작용하며, 항염(抗炎) 및 항종양작용(抗腫瘍作用)이 있고, 방사선에 대한 방어효과가 있고, 피부를 보호하며 부드럽게 하는 작용도 있다. Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. At the same time, hematopoietic action (造血 作用), lowering blood sugar level (보호), protect the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory (抗)炎) and anti-tumor effect (抗 腫 瘍 作用), has a protective effect against radiation, and also protects and softens the skin.
홍삼의 효과 중에서 중요한 것은 어댑토겐(adaptogen:適應素) 효과로서 주위 환경으로부터 오는 각종 유해작용인 누병(淚病)과 각종 스트레스 등에 대해 방어능력을 증가시켜 생체가 보다 쉽게 적응하도록 하는 능력으로, 이런 홍삼의 효과가 과학적으로 입증되고 있다.
The most important among the effects of red ginseng is the adaptogen effect, which increases the ability of the living body to adapt more easily by protecting against various diseases such as lacrimal disease and various stresses from the environment. The effectiveness of red ginseng has been scientifically proven.
일반적으로 인삼이든 홍삼이든 인체에 유익한 성분을 많이 가지고 있지만 그 중 인삼에서 가장 중요한 물질은 사포닌이라고 하는 물질이다In general, ginseng or red ginseng has many beneficial ingredients for the human body, but the most important substance of ginseng is saponin
사포닌이란 희랍어로 비누라는 뜻으로. 그 사포닌의 어미가 변화하여 사포닌이라는 이름이 만들어진 것이다. 즉 사포닌은 수용액에서 비누처럼 미세한 거품을 내기에 붙여진 이름이다. 사포닌 성분은 물의 표면장력을 낮추므로 쉽게 거품을 낸다. 사포닌을 함유하고 있는 식물은 우리 주변에 많이 있다. 콩, 파, 더덕, 메밀, 도라지, 녹두, 마늘, 양파, 은행, 칡, 부추 등 다양한 식물에 소량 함유되어 있지만 홍삼의 사포닌은 이들 식물 사포닌과 엄격히 구분된다. 홍삼의 사포닌은 약성이 온화하고 독성이 없을 뿐만 아니라 용혈작용이 거의 없으며, 타 식물에서 발견되는 사포닌과 화학구조가 전혀 다르다. 홍삼의 사포닌은 다른 식물계 사포닌과 구별하기 위하여 인삼(Ginseng) 배당체(glycoside)란 의미로 진세노사이드(Gonsenoside)라고 부른다.Saponin is the Greek word for soap. The saponin's mother changed and the name saponin was created. Saponin is the name given to the microbubble of soap in aqueous solution. Saponin lowers the surface tension of water, making it easier to foam. There are many plants containing saponins around us. Small amounts of soybeans, green onions, deodeok, buckwheat, bellflower, green beans, garlic, onions, ginkgo, sesame seeds, and leeks are found in small quantities, but saponins of red ginseng are strictly distinguished from these plant saponins. Saponin of red ginseng is not only weak and nontoxic, but also has little hemolytic action, and its chemical structure is completely different from that found in other plants. Saponin of red ginseng is called Ginsenoside, meaning Ginseng glycoside to distinguish it from other plant-based saponins.
식물계 사포닌은 화학구조에 따라 크게 3가지 그룹으로 나뉘며. Protopanaxadio(PD), Protopanaxatriol(PT), Oleanolic Acid(OA)가 있다. 식물계에서 존재하는 대부분의 사포닌은 Oleanane계이고, 홍삼의 사포닌은 타 식물계에 거의 존재하지 않는 Dammarane계열의 Triterpenoid 사포닌이다. Plant saponins are divided into three groups according to their chemical structure. Protopanaxadio (PD), Protopanaxatriol (PT), and Oleanolic Acid (OA). Most saponins in the plant family are Oleanane, and saponins of red ginseng are Triterpenoid saponins of the Dammarane family, which are rarely found in other plants.
Ginsenoside의 주요 약리작용은 중추신경계를 비롯하여, 내분비계, 면역계, 대사계 등에 영향을 미쳐 신체조절기능에 다양한 효과를 발휘한다. Ginsenoside의 일반적인 특징은 물, 알콜에 잘 녹고, 지속적으로 거품이 나며, 생리적으로 해독작용이 있다. 인삼의 사포닌은 매우 온화하여 과량 투여에 독성이 없다고 밝혀져 있다. The major pharmacological action of ginsenosides affects the central nervous system, endocrine system, immune system, metabolic system, and various effects on body control functions. General features of Ginsenoside are soluble in water and alcohol, continuously foaming and physiologically detoxifying. Ginseng saponins are found to be very mild and not toxic to overdose.
사포닌이 인체에 들어가면 혈관을 비롯한 인체 각 기관을 비누와 같이 세척해 주는 효과가 있기 때문에 약리작용이 매우 뛰어나다고 할 수 있다.When saponin enters the human body, it is very effective because it cleans each organ of the human body, including blood vessels, like soap.
인삼의 주요 약효성분은 진세노사이드로 명명되는 총 30여종의 사포닌 성분(백삼 24종, 홍삼 32종)으로 알려져 있으며 국내외 유명학자들의 지속적인 연구결과로 화학구조 해명과 함께 약리활성 성분이 계속적으로 밝혀지고 있다. Ginseng is known to contain 30 kinds of saponins (24 ginsengs and 32 red ginsengs), which are called ginsenosides. ought.
사포닌의 효과는 지방분해력이 크고, 영양분흡수와 소화를 촉진하고, 세포내의 효소활성화로 신진대사촉진하고, 에너지를 증가시켜 원기회복, 피로회복, 무력감과 식욕부진 개선, 혈청단백질 합성을 촉진한다. The effect of saponin is lipolytic ability is large, it promotes nutrient absorption and digestion, promotes metabolism by activating intracellular enzymes, and increases energy to promote energy recovery, fatigue recovery, weakness and anorexia, and serum protein synthesis.
일반적으로 사포닌은 배당체(Ginsenoside)라 불리는 화합물의 일종으로 성분 확인 시에 각 성분이 나타나는 이동거리에 따라 Ro,Ra,…등으로 표시한다. 사포닌 Ro는 알코올 해독, 항간염 효능, 항염증 작용, 사포닌 Rf는 뇌신경세포 진통작용, 지질과산화 억제, 사포닌 Rb1는 중추신경 억제, 해열진통작용, 간기능 보호, 사포닌 Rg1은 학습기능 개선, 항피로 작용, 사포닌 Rb2는 항당뇨, 항동맥경화, 간세포 증식, 사포닌 Rg2는 혈소판 응집억제, 기억력 감퇴 개선작용, 사포닌 Rc는 진통작용, 단백질 및 지질합성 촉진, 사포닌 Rg3은 암세포 전이억제, 간보호 작용, 항암제 내성억제, 사포닌 Rd는 부신피질 호르몬 분비촉진 작용, 사포닌 Rh1은 간보호, 항종양 작용, 혈소판 응집억제, 사포닌 Re는 간보호 작용, 골수세포 합성 촉진작용, 사포닌 Rh2는 암세포 증식억제와 종양증식을 억제하는 인체의 중요한 기능을 활성화하고 우리의 몸을 건장하게 만드는 중추적인 작용을 한다.
In general, saponin is a kind of compound called Ginsenoside, and Ro, Ra,... And so on. Saponin Ro is alcohol detoxification, anti-hepatitis effect, anti-inflammatory action, saponin Rf is brain neurons analgesic, lipid peroxidation inhibition, saponin Rb1 is central nervous inhibition, antipyretic analgesic, liver function protection, saponin Rg1 improves learning function, anti-fatigue Action, saponin Rb2 is antidiabetic, anti-arteriosclerosis, hepatocyte proliferation, saponin Rg2 inhibits platelet aggregation, memory loss improvement, saponin Rc analgesic, protein and lipid synthesis promotion, saponin Rg3 inhibits cancer cell metastasis, hepatoprotective action, Anti-cancer drug inhibition, Saponin Rd promotes adrenal cortex hormone secretion, Saponin Rh1 protects liver, anti-tumor effect, platelet aggregation inhibition, Saponin Re protects liver, promotes bone marrow cell synthesis, saponin Rh2 inhibits cancer cell proliferation and tumor growth It plays a pivotal role in activating the body's vital functions that inhibit it and make our body healthy.
인삼과 홍삼의 성능이 뛰어나지만 복용시 기능에는 한계가 있어 왔다. 인삼을 바로 복용하는 것보다 홍삼을 만들 경우에 사포닌의 증가로 인체에 더욱 유익하게 되었지만 체내에서 증가한 사포닌을 모두 흡수하기에는 한계가 있다. 또한 사포닌의 흡수율이 사람마다 다르기 때문에 복용하는 사람마다 효능에 차이가 발생한다. The performance of ginseng and red ginseng is excellent, but the function has been limited when taken. If you make red ginseng rather than take ginseng immediately, it is more beneficial to the human body by increasing saponin, but there is a limit to absorbing all increased saponin in the body. In addition, since the absorption rate of saponin varies from person to person, there is a difference in the efficacy of each person taking.
따라서 사포닌의 원활한 흡수를 돕기 위하여 발효하는 방법을 사용하여 체내 흡수율은 올렸으나, 발효과정에서 유산균에 의하여 사포닌이 변형되거나, 사포닌이 사라져 버리거나, 그 함량이 현저히 줄어드는 현상이 발생하였다. 또한 발효 홍삼의 사포닌이 유산균에 반응하여 오히려 소화제로서의 작용이 강화되고 사포닌의 작용력이 감소하는 현상이 발생하였다.Therefore, the absorption rate in the body was increased by using a fermentation method to help the smooth absorption of saponin, but during the fermentation process, saponin was deformed by the lactic acid bacterium, the saponin disappeared, or the content thereof decreased significantly. In addition, the saponin of fermented red ginseng responded to the lactic acid bacteria, but the action as a digestive agent and the action of saponin decreased.
특히 기 출원된 Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎｔａｒｕｍＮＵＣ-Ｊ1 ＫＣＣＭ10852Ｐ로 제조한 발효홍삼 및 그 제조방법(특허등록번호 : 10-0884252) 그리고 유산균을 이용한 발효 홍삼 조성물 및 그 제조방법(특허공개번호 : 10-2007-0022404)에서 보면 발효 후 사포닌의 증가가 발생하며 효능이 증대한다고 기술하였으나, 유산균이 사포닌을 공격하여 변형시킴으로써 홍삼에서 기대하는 기능이 사포닌의 제조변형으로 인하여 떨어지는 특성을 보여 왔다.In particular, the fermented red ginseng prepared with the already filed application of LACTITOUGAL, ｐｌａｎｔａｒｕｍＮＵＣ-Ｊ1 BCCM10852P and its manufacturing method (Patent No .: 10-0884252) and the fermented red ginseng composition using lactic acid bacteria and its preparation method (Patent Publication No. 10-2007-0022404) It is described that the increase in saponin after fermentation increases the efficacy, but lactic acid bacteria have been shown to decrease the function expected in red ginseng due to the saponin production modified by attacking saponins.
또한 홍삼 이외에 녹용이나 사향 등과 같은 동물성 약재를 투입하는 경우에도 체내에서 약재의 흡수율을 높여, 약재의 약효를 증가시킬 수 있다. 특히, 녹용의 경우는 강글리오사이드가 중요한 성분 중의 하나라고 할 수 있는데, 강글리오사이드는 사람의 체내에 있는 소장에 위치한 림프관으로 흡수가 원활하지 않는 단점이 있다. 그래서 일반적인 한약을 제조할 경우에 흡수율을 높이기 위하여 녹용을 다른 한약재와 따로 달여 녹용 추출물을 제조한 후 다른 한약재와 혼합해서 한약재를 제조하는 방법을 이용하기도 하지만, 녹용의 강글리오사이드의 체내 흡수는 좋지 않았다.
In addition, in addition to red ginseng, animal medicinal herbs such as antler or musk may also increase the absorption of the medicinal herbs in the body, thereby increasing the medicinal properties of the medicinal herbs. In particular, in the case of antler ganglioside is one of the important components, ganglioside is a lymphatic vessel located in the small intestine in the human body has a disadvantage that the absorption is not smooth. Therefore, in the case of preparing a traditional Chinese medicine, in order to increase the absorption rate, the antler extract is prepared separately from other medicinal herbs, and then the antler extract is mixed with other medicinal herbs to prepare a medicinal herb.
상기한 문제를 해결하기 위하여 본 발명은 유산균을 전분 성분으로 마이크로 코팅 한 후 홍삼과 배합하여 전분 성분으로 유산균이 홍삼의 유효성분에 영향을 주지 않도록 하여 사포닌의 함량은 유지하면서 체내 흡수시 유산균의 작용으로 흡수율을 높이는 기능성 홍삼을 제공한다.In order to solve the above problems, the present invention is a micro-coated lactic acid bacteria as a starch component and then mixed with red ginseng so that lactic acid bacteria as a starch component does not affect the active ingredient of red ginseng so as to maintain the saponin content while absorbing the body in the body It provides a functional red ginseng to increase the absorption rate.
본 발명은 유산균을 전분으로 코팅함으로써 유산균이 홍삼의 유효사포닌을 변형시키는 것을 방지하고 특히 무우의 사포닌을 코팅시 함유시킴으로써 유산균이 체내 흡입시까지 무우의 사포닌을 먹이로 하여 유산균을 유지시키고 전분으로 코팅시킴으로써 유산균이 체내에서 소화되기 전까지 홍삼의 사포닌을 변형하지 않아 인체에서 안정적인 홍삼의 사포닌을 공급 받을 수 있게 하는 것을 목적으로 하고 있다.The present invention prevents lactic acid bacteria from modifying the effective saponins of red ginseng by coating lactic acid bacteria with starch, and in particular, by coating saponins of radish, the lactic acid bacteria are fed with saponins of radish until inhalation of the radish to maintain lactic acid bacteria and coating with starch. By doing so, lactic acid bacteria do not modify the saponins of red ginseng until they are digested in the body, so that the human body can receive a stable supply of saponins of red ginseng.
또한 홍삼 이외에도 사람에게 유용한 약재의 효능을 증가시키기 위하여 녹용, 사향 등을 같이 첨가하여도 매우 좋은 특성을 발휘할 수 있다. 특히 녹용의 약재 성분 중의 하나인 강글리오사이드는 체내 흡수율이 매우 떨어지며, 또한 일반적으로 사람의 체질에 따라 흡수율이 다르게 나타난다. 사향의 약재 성분인 무스콘 역시 마찬가지라 할 수 있다. 따라서, 본 발명의 기술을 같이 사용할 경우 사람에게 유익한 약재들이 매우 높은 체내 흡수율을 가져 인체에 약재 성분을 원활히 전달할 수 있고 약재 성분의 효능을 증진할 수 있다.
In addition, in addition to red ginseng may be added to the antler, musk, etc. in order to increase the efficacy of the useful medicine for people can exhibit very good properties. In particular, ganglioside, one of the antler medicinal components, has a very low absorption rate in the body, and in general, the absorption rate varies depending on the constitution of a person. The same can be said for muscon, which is an ingredient of musk. Therefore, when the technology of the present invention is used together, the beneficial medicines to humans have a very high absorption rate in the body and can smoothly deliver the medicinal ingredients to the human body and enhance the efficacy of the medicinal ingredients.
본 발명에 따른 전분으로 마이크로 코팅한 유산균을 함유한 홍삼은 다음과 같은 기능을 가지며, 기존의 인삼, 홍삼, 발효홍삼보다 더욱 뛰어난 성능을 나타낸다.Red ginseng containing lactic acid bacteria micro-coated with starch according to the present invention has the following functions, and shows more excellent performance than conventional ginseng, red ginseng, fermented red ginseng.
첫째, 본 발명에 따른 사포닌 성분을 기존의 인삼이나 발효홍삼보다 더욱 증가 시킬 수 있다.First, the saponin component according to the present invention can be further increased than conventional ginseng or fermented red ginseng.
둘째, 홍삼의 기본 성질을 변화시키지 않고 홍삼 본래의 기능을 그대로 사용할 수 있다.Second, the original functions of red ginseng can be used without changing the basic properties of red ginseng.
셋째, 기존 홍삼의 성분을 체내로 빠르게 흡수시켜 인체에 유익한 작용을 강화 할 수 있다.Third, it can quickly absorb the components of the existing red ginseng into the body to enhance the beneficial action to the human body.
넷째, 홍삼 외에 약재의 약효를 높이기 위하여 녹용, 사향 등과 같은 다양한 약재를 첨가할 수 있다. Fourth, in addition to the red ginseng may be added a variety of herbs, such as antler, musk to increase the drug's medicinal effect.
다섯째, 녹용, 사향 같은 다양한 약재들의 채내 흡수율을 높여, 약재의 효용성을 더 높일 수 있다.
Fifth, by increasing the absorption rate of the various herbs, such as antler, musk, can increase the effectiveness of the drug.
제 1도는 마이크로 전분입자로 코팅한 발효성 유산균을 함유한 홍삼의 공정도 이다.1 is a process chart of red ginseng containing fermentable lactic acid bacteria coated with micro starch particles.
이하에서는, 본 발명을 보다 상세하게 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 약용이나 건강식으로 사용하는 홍삼에 있어서 홍삼의 기능을 저해하지 않으면서 발효홍삼의 체내흡수 성능을 그대로 보존할 수 있는 기술을 제공한다.The present invention provides a technique that can preserve the body absorption performance of fermented red ginseng as it is without inhibiting the function of the red ginseng in red ginseng used for medicinal or health food.
본 발명은 크게 3가지 공정으로 나눌 수 있는데, 첫 번째는 유산균을 전분으로 코팅하는 공정으로 이루어지며, 두 번째는 홍삼을 제조하는 공정으로 이루어지며, 세 번째는 앞의 두 공정에서 생성된 화합물을 혼합하는 공정으로 이루어져 있다.
The present invention can be largely divided into three processes, the first is made of the process of coating the lactic acid bacteria with starch, the second is made of the process of manufacturing red ginseng, the third is the compound produced in the previous two processes It consists of mixing process.
본 발명에서는 고구마, 감자, 옥수수, 메밀전분 등을 사용할 수 있지만, 유산균과 상대적으로 보호기능이 강하고, 압축시 압축강도가 강하며, 위산에 잘 분해되며, 체내 흡수율이 좋은 메밀전분을 사용한다.In the present invention, sweet potato, potato, corn, buckwheat starch and the like can be used, but the protection function is relatively strong with lactic acid bacteria, compressive strength is strong when compressing, it is well decomposed in gastric acid, it uses a good buckwheat starch body absorption.
메밀은 쌍떡잎식물 마디풀목 마디풀과의 식물로 분쇄작업이 쉬우며, 분쇄 후 그 입자를 매우 가늘게 할 수 있기 때문에 특히 바람직하다. 또한 메밀가루입자를 더욱 물리적으로 작고 안정적으로 만들기 위하여 메밀가루입자를 물과 같이 1차 반죽하여 서서히 가열하여 액상을 증발 시키며, 거의 고상으로 만든다. 이렇게 할 경우 메밀가루의 1차 입자들은 거의 1마이크로 사이즈 이하로 형성된다.Buckwheat is particularly preferred because it is easy to pulverize with dicotyledonous cultivars and can make the particles very thin after grinding. In addition, to make the buckwheat flour particles more physically smaller and more stable, the buckwheat flour particles are first kneaded with water and gradually heated to evaporate the liquid phase, making them almost solid. In this case, the primary particles of buckwheat flour are formed to almost 1 micro size or less.
유산균에 전분가루를 코팅하기 위하여 2차 반죽을 하는데 이때 반죽하는 용매로써 물은 거의 사용하지 않고 무우를 즙 상태로 만들어 체에 걸러 무우즙에서 나오는 액체위주로 사용한다.In order to coat starch powder on lactic acid bacteria, a second dough is used. As a solvent for kneading, almost no water is used and the radishes are made into a juice state, and the sieve is used as a liquid from the radish juice.
이때 무우즙을 사용하는 것은 무우 속에 있는 사포닌 성분이 전분과 같이 유산균에 코팅되어 체내에 홍삼이 흡수되기 전까지 유산균이 홍삼의 사포닌 성분을 변화시키지 않도록 하는 중간체 역할을 하기 위해서이다.The use of radish juice is intended to serve as an intermediate to prevent the lactic acid bacteria from changing the saponin component of red ginseng until the saponin component in the radish is coated on lactic acid bacteria like starch and red ginseng is absorbed into the body.
이때 도라지를 일반 물에 중탕시킨 트리테르페노이드(triterpenoid)계 사포닌으로 그 역할을 조절할 수 있지만 도라지의 다른 약효가 홍삼의 약효를 반감하는 것을 고려하면 무우즙으로 반죽을 하는 것이 더욱 효과적이다.
At this time, the role of triterpenoid-based saponin in which the bellflower was bathed in ordinary water can be controlled, but considering that the other medicinal effects of the bellflower halve the efficacy of red ginseng, it is more effective to make dough with radish juice.
유산균은 그 종류가 다양하므로, 소장까지 안정적으로 갈 수 있으며, 체내 흡수율이 좋은 유산균을 선택하여야 한다. 일반적으로 유산균이라고 하면 ‘젖당과 포도당을 분해하여 다량의 젖산을 만드는 미생물’의 총칭인데, 식품과 의약품 등에 이용하는 유산균에 대해서는 '증식에 의해 인간에 유익한 물질을 만든다'라는 특성을 첨가할 수 있다. 왜냐하면 많은 부패균과 대장균 등도 다량의 젖산을 만들어 내는 성질을 가지는 것이 있기 때문이다. 이러한 기준에서 유산균을 분류하면 유산간균, 비피더스균, 유산구균 등 여러 가지의 미생물이 여기에 속하게 된다. Lactobacillus is a variety of types, so you can go to the small intestine stably, you should choose a good lactic acid bacteria absorption in the body. Generally speaking, lactic acid bacteria is a generic term for microorganisms that break down lactose and glucose to make a large amount of lactic acid. For lactic acid bacteria used in foods and medicines, 'proliferation makes a substance beneficial to humans'. Because many decayed bacteria and Escherichia coli also have a property of producing a large amount of lactic acid. When lactic acid bacteria are classified under these criteria, various microorganisms such as lactobacillus, bifidus bacillus, and lactococci belong to it.
유산균은 보통 그 형태로부터 구분하기도 하는데 공 모양의 구균과 막대 모양의 간균으로 분류하며, 또한 그 성질에서 공기 중의 산소의 유무에 관계없이 증식할 수 있는 통성혐기성균(유산간균, 유산구균)과 산소가 있으면 절대 살아갈 수 없는 편성혐기성균(비피더스균)으로 대별하기도 한다.Lactobacillus is usually divided into its form, which is classified into ball-shaped cocci and rod-shaped bacillus, and its anaerobic bacteria (lactic acid bacilli, lactococci) and oxygen that can multiply regardless of the presence or absence of oxygen in the air in its properties. If you can not live if you can not be classified as a combination anaerobic bacteria (bifidus bacteria).
유산균은 포도당을 발효하여 전부 젖산만을 만들어내는 호모(Homo) 발효성 유산균과 젖산 이외에 초산, 알코올, 탄산가스 등을 만드는 헤테로(Hetero) 발효성 유산균으로 나누기도 한다. Lactic acid bacteria are divided into homo fermentable lactic acid bacteria which ferment glucose to produce only lactic acid, and hetero fermentable lactic acid bacteria which produce acetic acid, alcohol, carbon dioxide, etc. in addition to lactic acid.
유산균의 종류는 너무나 많고 자연계의 여러 곳에 분포되어 있는데 그 대부분이 인간의 장내에서 살아갈 수 있는 것은 아니다. 인간의 장내에서 살기 위해서는 위산 및 담즙산에 견디어 살아있는 상태로 장내에 도달할 수 있어야 하며 장내에 도달해서도 장관과의 상호작용이 좋지 않으면 살아갈 수 없으므로 신중한 선택을 하여야 한다. 또한 너무 발효성이 좋으면 유산균이 마이크로 코팅부분을 깨고 홍삼의 사포닌 성분까지 침투하여 사포닌 성분을 변화시킬 수 있으므로 반드시 신중하게 선택해야 한다. There are so many kinds of lactic acid bacteria and they are distributed in various parts of the natural world, but most of them are not able to live in human intestines. In order to live in the human intestine, it must be able to reach the intestine in the living state to withstand stomach acid and bile acid, and even if it reaches the intestine, it cannot live without good interaction with the intestine. In addition, if the fermentation is too good, lactic acid bacteria can break the micro-coated portion and penetrate into the saponin component of red ginseng, so the saponin component must be selected carefully.
유산균이 장에 살아서 갈 수 있는가에 따라 4가지로 분류할 수 있다. According to whether lactic acid bacteria can live in the gut can be classified into four categories.
첫째 장에서 가장 많은 수로 검출되며, 살아 있는 상태로 장내에 도달이 가능한 유산균으로서는 대표적으로 비피더스균으로 Bifidus brevi, B.bifidum, B.infantis, B.longum, B.adolescentis가 있다.Lactic acid bacteria, which are detected in the highest number in the first intestine and can be reached in the living intestine, are bifidus brevi, B. bifidum, B.infantis, B.longum, and B.adolescentis.
둘째 장에서 많은 수로 검출되며, 살아 있는 상태로 장내에 도달이 가능한 유산균으로서는 대표적으로 유산간균으로 Lactobacillus acidophlus, L.salivarius, L.fementum, L.casei가 있다.Lactobacillus, which is detected in a large number in the second intestine and can be reached in a living state, is typically Lactobacillus acidophlus, L.salivarius, L.fementum, and L.casei.
셋째 장에서 검출되며, 살아 있는 상태로 장내에 도달이 가능한 유산균으로서는 대표적으로 Lactobacillus plantarum, L.brevis가 있다.Third, Lactobacillus is detected in the intestine and can reach the intestine in the living state is representative Lactobacillus plantarum, L.brevis.
넷째 장내에서 검출되지 않으며, 주로 유제품 종균으로 사용하는 유산균으로는 Lactobacillus bulgaricus, L.helveticus와 유산구균인 Enterococcus cremoris, E.thermophilus, E.diacetylactis가 있다.Fourth, Lactobacillus bulgaricus, L.helveticus and Lactobacillus Enterococcus cremoris, E.thermophilus, and E.diacetylactis are not detected in the intestine and are mainly used as dairy spawn.
이중 비피더스균이 가장 좋지만 Lactobacillus acidophlus, Lactobacillus plantarum도 매우 좋다. 어떤 것이든 사용해도 무방하다.
Among them, bifidus bacteria are the best, but Lactobacillus acidophlus and Lactobacillus plantarum are also very good. You can use anything.
홍삼제조과정은 일반적인 제조과정을 따르더라도 크게 문제가 되지 않으므로 일반적인 방법으로 제조한다. The red ginseng manufacturing process is not a big problem even if you follow the general manufacturing process.
<실시예1>≪ Example 1 >
100마이크론 입경의 메밀가루 300g을 준비하였다. 정제된 물을 1L를 준비한 후 서로 교반하여 메밀가루를 액상으로 만들었다. 액상 전분가루를 60내지 90도의 온도에서 가열하면 전분가루입자를 1마이크론 이하로 만들 수 있다. 실시예에서는 만들어진 액상 메밀가루를 80도의 온도에서 서서히 24시간 가열하여 메밀가루 입자를 1마이크론 이하로 만들고 수분은 서서히 증발 시켜 메밀가루를 고상으로 만들었다. 입자 변형된 메밀가루를 다시 분쇄하여 가루상으로 준비하였다. 무우즙에 대한 유산균체의 중량 비율을 0.1%에서 2% 이내에서 혼합할 수 있는데, 분쇄한 메밀가루의 가루상에 준비된 무우즙 250ml를 유산균주 Lactobacillus acidophlus 1g 넣고 교반하여 무우즙과 유산균이 잘 섞이도록 한 다음 다시 준비된 메밀가루를 교반한 무우즙과 유산균의 액에 투입하고 반죽하였다. 24도 내지 60도의 온도에서 12시간 내지 48시간 발효할 수 있는데, 실시예에서는 50도에서 24시간 발효하여 전분으로 코팅한 유산균체를 만들었다. 홍삼은 기존에 알려진 방법과 동일하게 국내산 4년근 인삼 2kg에 물 5L를 부어 준비하여 쪄서 홍삼을 제조하였다.300 g of buckwheat flour having a particle size of 100 microns was prepared. After preparing 1 L of purified water, the mixture was stirred with each other to make buckwheat powder in a liquid state. Heating the liquid starch powder at a temperature of 60 to 90 degrees can make the starch powder particles less than 1 micron. In the Example, the liquid buckwheat flour was slowly heated at a temperature of 80 degrees for 24 hours to make the buckwheat powder particles less than 1 micron and moisture was gradually evaporated to make buckwheat powder solid. Particle-modified buckwheat flour was ground again to prepare a powder. The weight ratio of lactic acid bacteria to radish juice can be mixed within 0.1% to 2%. 250 ml of radish juice prepared on crushed buckwheat flour is mixed with 1g of lactobacillus Lactobacillus acidophlus and mixed with radish juice and lactic acid bacteria. Then, the prepared buckwheat flour was added to the stirred beet juice and lactic acid bacteria solution and kneaded. It can be fermented for 12 hours to 48 hours at a temperature of 24 to 60 degrees, in the embodiment was fermented at 50 degrees for 24 hours to make a lactobacillus coated with starch. Red ginseng was prepared by pouring 5 liters of water into 2 kg of 4 years old Korean ginseng in the same manner as the conventionally known method.
만들어진 홍삼과 유산균체를 반죽하여 전분 코팅한 유산균을 함유하는 홍삼 겔상액을 제조하였다. The prepared red ginseng and lactic acid bacteria were kneaded to prepare a red ginseng gel supernatant containing starch coated lactic acid bacteria.
<실시예 2><Example 2>
실시예 1에서 Lactobacillus acidophlus를 함량을 2g 증량하여 사용한 것을 제외하고는 실시예 1과 동일하게 제조하였다.Lactobacillus acidophlus in Example 1 was prepared in the same manner as in Example 1 except that the content was increased by 2g.
<비교예 1>≪ Comparative Example 1 &
기존에 알려진 방법과 동일하게 국내산 4년근 인삼 2kg에 물 5L를 부어 준비하여 쪄서 홍삼 겔상액을 제조하였다.The red ginseng gel supernatant was prepared by pouring 5 liters of water into 2 kg of 4 years old Korean ginseng in the same manner as the conventionally known method.
<비교예 2>Comparative Example 2
기존에 알려진 방법과 동일하게 국내산 4년근 인삼 2kg에 물 5L를 부어 준비하여 쪄서 홍삼 겔상액을 제조한 후 유산균주 Lactobacillus acidophlus 1g 투입하여 혼합 후 50도에서 48시간 배양, 발효하여 홍삼 겔상액을 제조하였다.
Prepare the red ginseng gel supernatant by pouring 5L of water into 2kg of 4 years old Korean ginseng in the same manner as the conventionally known method, and prepare 1 g of red ginseng, and then incubate for 48 hours at 50 ° C after mixing with lactic acid strain Lactobacillus acidophlus. It was.
실시예 및 비교예들에 따라 만들어진 홍삼의 사포닌 성분을 확인 하기 위하여 HPLC 시험을 수행하여 비교 분석 하였다. 각각의 시료는 메탄올로 추출하고 다시 농축시킨 후 증류수에 현탁하였으며, 원심분리 후 필터를 이용하여 여과한 후 HPLC로 분석하였다. 분석조건으로 컬럼은 XTetra® RP18(Waters, 4.6×250mm)이었고, 이동상으로는 아세토니트릴과 물로 하였으며, 컬럼 세척은 100℃ 아세토니트릴로 10분간 세척하였고 203nm에서 검출하였으며, 결과는 아래 표 1과 같다.In order to confirm the saponin component of the red ginseng made according to the Examples and Comparative Examples, an HPLC test was carried out for comparative analysis. Each sample was extracted with methanol, concentrated again, suspended in distilled water, filtered using a filter after centrifugation, and analyzed by HPLC. As analytical conditions, the column was XTetra® RP18 (Waters, 4.6 × 250mm). The mobile phase was acetonitrile and water. The column was washed with 100 ° C acetonitrile for 10 minutes and detected at 203 nm. The results are shown in Table 1 below.
상기 실험을 실온상에 보관뒤 3달 뒤에 다시 실험 하였다. 실험 결과는 표2와 같다.The experiment was repeated three months after storage on room temperature. The experimental results are shown in Table 2.
실시예 1과 2는 전분으로 코팅한 유산균을 함유하는 홍삼이고, 비교예1은 일반 홍삼이며, 비교예 2는 발효홍삼이다. 상기 언급된 것과 같이 사포닌 Rg3은 암세포 전이억제, 간보호 작용, 항암제 내성억제역활을 하는 매우 중요한 사포닌 성분이다. Examples 1 and 2 are red ginseng containing lactic acid bacteria coated with starch, Comparative Example 1 is general red ginseng, and Comparative Example 2 is fermented red ginseng. As mentioned above, saponin Rg3 is a very important saponin component that plays a role in inhibiting cancer cell metastasis, hepatoprotective action, and anticancer drug resistance.
실험결과에서 알 수 있듯이 실시예 1과 2 그리고 비교예 1의 경우 Rg3 함량이 크게 차이가 나지 않는다. 그러나 발효홍삼의 경우 제조 후 바로 Rg3의 함량을 측정한 결과 다른 제품과 현저한 차이를 보이고 있으며, 또한 3달후 실험결과는 발효삼이 유산균에 의하여 지속적인 발효가 됨에 따라 소화제의 기능이 강화되며, 사포닌의 변형을 가져옴을 확인하였다.As can be seen from the experimental results, in Examples 1 and 2 and Comparative Example 1, the Rg3 content is not significantly different. However, in the case of fermented red ginseng, the result of measuring the content of Rg3 immediately after manufacture showed a remarkable difference from other products, and after 3 months, the experimental results showed that fermented ginseng was continuously fermented by lactic acid bacteria, which enhanced the function of the digestive agent and modified saponin. It was confirmed that the import.
반면 전분이 코팅된 유산균을 함유한 홍삼은 일정기간이 지나더라도 사포닌의 변형이 거의 없다는 것을 확인하였다.On the other hand, red ginseng containing starch-coated lactic acid bacteria was confirmed that there was almost no modification of saponin after a certain period of time.
또한 홍삼에 추가로 녹용, 사향 등과 같은 약재를 첨가하여 제조할 경우, 첨가한 약재들이 더욱 뛰어난 체내 흡수성을 발휘하게 할 수가 있다. 이때 약재의 첨가는 다른 공정으로 만들어서 준비한 뒤에 홍삼 겔상액과 함께 혼합한 다음, 전분으로 코팅한 유산균을 혼합하면 약재의 효능을 더욱 좋게 할 수 있다. 녹용의 경우는 깨끗하게 손질한 다음 가루로 분쇄한 가루상의 형태 또는 깨끗하게 손질한 후 증류수로 열수추출한 액상의 추출물의 형태로 준비한다. 사향의 경우는 상대적으로 아주 적은 양을 사용하므로 깨끗하게 잡질을 제거하는 정도로 준비한다.
In addition, if the red ginseng in addition to the manufacture of medicinal herbs such as antler, musk and the like, the added medicinal herbs can be more excellent in body absorption. At this time, the addition of the medicinal herbs prepared by making a different process and then mixed with the red ginseng gel supernatant, then mixed with lactic acid bacteria coated with starch can improve the efficacy of the medicinal herbs. In case of antler, clean it and prepare it in the form of powder form pulverized into powder or clean liquid and then extract it in the form of liquid extract extracted by hot water with distilled water. For musk, a relatively small amount is used, so make sure to remove any debris.
Rg3 - 홍삼의 사포닌 성분Rg3-saponin component of red ginseng
Claims (8)
1) 가루상의 전분가루를 준비하는 단계;
2) 무우즙과 유산균체를 혼합하여 무우즙과 유산균의 혼합액을 제조하는 단계;
3) 2)단계의 혼합액과 1)단계의 가루상의 전분가루를 혼합하여 반죽 후 발효하여 전분으로 코팅한 유산균체를 만드는 단계;
4) 3)단계에서 준비한 전분으로 코팅한 유산균체를 홍삼과 혼합하여 기능성 홍삼을 제조하는 단계;
를 포함하는, 전분으로 코팅한 발효성 유산균을 배합한 홍삼을 제조하는 방법.In the method of manufacturing red ginseng containing fermented lactic acid bacteria,
1) preparing a powdered starch powder;
2) preparing a mixed liquid of radish juice and lactic acid bacteria by mixing the radish juice and lactic acid bacteria;
3) mixing the mixed solution of step 2) and the powdered starch powder of step 1), followed by fermentation to make the lactic acid cells coated with starch;
4) preparing a functional red ginseng by mixing the lactic acid bacteria coated with the starch prepared in step 3) with red ginseng;
A method of producing red ginseng containing fermented lactic acid bacteria coated with starch, including.
24도 내지 60도의 온도에서 12시간 내지 48시간 발효하여 전분으로 코팅한 유산균체를 만드는 단계인 것을 특징으로 하는,
전분으로 코팅한 발효성 유산균을 배합한 홍삼을 제조하는 방법.The method of claim 1, wherein the fermentation process of step 3)
Characterized in that the fermentation at 12 to 48 hours at a temperature of 24 to 60 degrees to produce a lactobacillus coated with starch,
Method for producing red ginseng containing fermented lactic acid bacteria coated with starch.
- 전분가루와 물을 혼합하여 교반하여 만든 액상 전분가루를 60내지 90도의 온도에서 서서히 가열하여 전분가루입자를 1마이크론 이하로 만들고 수분은 서서히 증발시켜 전분가루를 고상으로 만드는 단계; 및
- 고상 전분을 다시 분쇄하여 가루상으로 준비하는 단계를 포함하는 것을 특징으로 하는,
전분으로 코팅한 발효성 유산균을 배합한 홍삼을 제조하는 방법.The method of claim 1, wherein preparing the powdered starch powder
Gradually heating the liquid starch powder made by mixing starch powder with water at a temperature of 60 to 90 degrees to make the starch powder particles less than 1 micron and gradually evaporating the water to make the starch powder solid; And
Pulverizing the solid starch again to prepare it in powder form;
Method for producing red ginseng containing fermented lactic acid bacteria coated with starch.
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| KR100789678B1 (en) * | 2005-10-07 | 2008-01-02 | (주)예당바이오 | Preparation Method Of Fermented Ginseng Or Fermented Red Ginseng Using Probiotics From Kimchi |
| KR20110007102A (en) * | 2007-12-17 | 2011-01-21 | 메이지 데어리스 코포레이션 | Microbe complex |
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| KR100789678B1 (en) * | 2005-10-07 | 2008-01-02 | (주)예당바이오 | Preparation Method Of Fermented Ginseng Or Fermented Red Ginseng Using Probiotics From Kimchi |
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