KR101434444B1 - Preparation Method for an extract enriched with ginsenoside Rg3 from Ginseng Radix - Google Patents
Preparation Method for an extract enriched with ginsenoside Rg3 from Ginseng Radix Download PDFInfo
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- KR101434444B1 KR101434444B1 KR1020120153675A KR20120153675A KR101434444B1 KR 101434444 B1 KR101434444 B1 KR 101434444B1 KR 1020120153675 A KR1020120153675 A KR 1020120153675A KR 20120153675 A KR20120153675 A KR 20120153675A KR 101434444 B1 KR101434444 B1 KR 101434444B1
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- ginsenoside
- red ginseng
- present
- hours
- Prior art date
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Abstract
본 발명은 인삼 중에 존재하는 사포닌 중 혈관이완작용 및 항암작용 등을 갖는 것으로 알려진 진세노사이드 Rg3 성분이 강화된 증숙홍삼 열수추출물을 제조하는 방법에 관한 것이다.
본 발명에 따르면, 미생물을 이용하거나 화학적인 방법을 이용하기 아니하고, 전통적인 홍삼 제조방법에서 다른 첨가물을 추가하지 아니하고도 진세노사이드, 특히 진세노사이드 Rg3의 함량을 높일수 있다. The present invention relates to a method for preparing a hot-water extract of cooked ginseng having enhanced ginsenoside Rg3 component, which is known to have vasodilatory action and anti-cancer action among saponins present in ginseng.
According to the present invention, it is possible to increase the content of ginsenoside, especially ginsenoside Rg3, without adding other additives in the conventional red ginseng manufacturing method, without using microorganisms or chemical methods.
Description
본 발명은 인삼 중에 존재하는 사포닌 중 혈관이완작용 및 항암작용 등을 갖는 것으로 알려진 진세노사이드 Rg3 성분이 강화된 증숙홍삼 열수추출물을 제조하는 방법에 관한 것이다.The present invention relates to a method for preparing a hot-water extract of cooked ginseng having enhanced ginsenoside Rg3 component, which is known to have vasodilatory action and anti-cancer action among saponins present in ginseng.
인삼(Panax ginseng C.A. Mayer)은 식물학적으로 오갈피나무과(Araliaceae) 인삼속에 속하는 식물로써, 중국에서는 기원전부터 약용으로 사용되었고, 국내에서는 삼국시대부터 인삼을 교역, 약용으로 사용되어 왔으며, 현재까지도 여러 분야에 한약재나 건강식품으로 널리 사용 중에 있다.Ginseng (Panax ginseng CA Mayer) is a botanical plant belonging to the genus Ginseng (Araliaceae). It has been used as a medicinal plant since the Bronze Age in China. In Korea, ginseng has been used for trade and medicine since the Three Kingdoms period. Is widely used as a medicinal herb and health food.
인삼에는 종(種) 특이적인 성분으로서 진세노사이드 (ginsenoside)라는 사포닌 유사 물질이 약 3-6% 함유되어 있으며, 이는 인삼의 대표적인 생리활성 물질로써, 구조에 따라 파낙사디올계(Panaxadiol: PD)와 파낙사트리올계(Panaxatriol: PT), 올레아난계(Oleanane)로 나뉘며 약 33종이 보고되어 있다. 인삼에 함유된 사포닌의 함량은 그 부위마다 차이가 있으며, 특정 사포닌의 경우는 그 함량이 매우 적어 개별 진세노사이드에 대한 연구가 부족한 것이 현실이다.Ginseng contains about 3-6% saponin-like substance called ginsenoside as a species-specific ingredient, and it is a representative physiologically active substance of ginseng. Depending on the structure, it is classified into Panaxadiol (PD ), Panaxatriol (PT) and Oleanane (Oleanane), and about 33 species have been reported. The content of saponin in ginseng differs depending on the site, and in the case of specific saponin, the content of saponin is very small, and it is a reality that the study on individual ginsenoside is insufficient.
PD계 사포닌과 PT계 사포닌은 체내에서 각기 다른 작용을 한다. 진세노사이드 Rb1으로 대표되는 PD계 사포닌은 중추신경에 대한 억제작용을 나타내어 정신안정, 신경이완, 진통, 항경련, 혈압강하, 파파베린양 작용 등을 나타내는 것으로 알려져 있다. 이에 반해, 진세노사이드 Rg1으로 대표되는 PT계 사포닌은 중추신경에 대해 흥분적으로 작용하여, 항피로작용이 있는 것으로 알려져 있다. 또한, 백삼에는 극히 미량 존재하며 홍삼에는 백삼보다 50배 가량 많이 존재하는 진세노사이드 Rg3가 있는데, 진세노사이드 Rg3는 혈관이완작용, 뇌신경세포 보호작용를 나타내PD-based saponins and PT-based saponins have different functions in the body. PD-based saponins represented by ginsenoside Rb1 are known to exhibit mental stability, nervous relaxation, analgesic, anticonvulsant, hypotensive effect, and papaverine-like action by showing inhibitory action on the central nervous system. On the other hand, PT saponin represented by ginsenoside Rg1 is known to have an antipyrotic action because it acts excitably on the central nervous system. In addition, there is an extremely small amount in white ginseng. In red ginseng, ginsenoside Rg3, which is 50 times more abundant than white ginseng, is present. Ginsenoside Rg3 exhibits vasodilatory action,
며, 또한 항암 작용이 있다고 보고되었다.And it was also reported to have anti-cancer effect.
일반적인 홍삼의 제조과정은 수삼을 물로 깨끗하게 씻고, 일정한 용기에 넣어 가열된 수증기를 이용하여, 크기에 따라 일정시간 찐 후(蒸蔘), 이를 1차로 열풍건조하고, 이후부터는 태양열을 이용하거나 기타 방법으로 수분이 12.5 내지 13.5% 정도 될 때까지 건조하는 것으로 이루어져 있고, 이러한 증삼 및 건조과정을 통해 말로닐진세노사이드(malonyl ginsenoside)의 말로닐기의 제거, 글라이코실기의 이탈 및 히드록시기의 이성체화 등의 반응이 일어나 홍삼에 특이적인 여러 가지 사포닌 성분들이 만들어지게 된다. 그러나, 이러한 홍삼의 제조과정은 시간 및 비용이 많이 소모되는 비효율적인 공정으로서 홍삼의 대중화를 저해하는 요인이 되고 있다. 따라서, 인삼으로부터 진세노사이드 Rg3가 강화된 추출물을 획득할 수 있다면, Rg3의 약리활성이 강화된 의약 또는 건강식품으로서 개발될 수 있을 뿐만 아니라, 홍삼으로 제조하는 번거로운 조작 없이 보다 경제적이고 간편한 방법으로 진세노사이드 Rg3를 이용할 수 있어 바람직할 것이다.Generally, red ginseng is prepared by washing the ginseng with water, putting it in a certain container, boiling it for a certain time according to its size by using heated steam, firstly subjecting it to hot air drying and then using solar heat or other methods To 12.5 to 13.5% of the total amount of the malonyl ginsenosides. Through such processes, removal of malonyl group of malonyl ginsenoside, liberation of glycosyl group and isomerization of hydroxy group The reaction occurs and various saponin components specific to red ginseng are produced. However, the manufacturing process of red ginseng is an inefficient process which consumes a lot of time and cost, and it becomes a factor to hinder the popularization of red ginseng. Therefore, if ginsenoside Rg3-enriched extract can be obtained from ginseng, it can be developed as a medicinal or health food having enhanced pharmacological activity of Rg3, and can be produced in a more economical and convenient manner Ginsenoside Rg3 can be used.
한국특허공개 제1999-0000458호는 디올형 사포닌을 수성용매 중에서 아스퍼질러스속 또는 페니실리움속 유래의 효소 락타아제와 반응시켜 진세노사이드 Rg3를 제조하는 방법을 개시하고 있다.Korean Patent Laid-Open Publication No. 1999-0000458 discloses a method for producing ginsenoside Rg3 by reacting a diol-type saponin with an enzyme lactase derived from an Aspergillus or Penicillium genus in an aqueous solvent.
또한, 한국특허공개 제2008-0063049호는 진세노사이드 Rg3가 강화된 인삼 또는 홍삼액을 획득하기 위해, 인삼 또는 홍삼에 유산균을 접종하여 배양하고 배양물을 최종적으로 열처리함으로써 인삼 또는 홍삼 고유의 진세노사이드를 Rg3를 전환시키는 방법을 개시하고 있다.Korean Patent Laid-Open Publication No. 2008-0063049 discloses that ginseng or red ginseng is inoculated with lactic acid bacteria inoculated with ginseng or red ginseng to obtain ginsenoside Rg3-enriched ginseng or red ginseng solution, and the culture is finally subjected to heat treatment to obtain ginseng or red ginseng And the side is switched to Rg3.
또한, 한국특허공개 제10-2011-0052940호는 인삼의 진세노사이드 Rb1 함유 주정 추출물을 물 및 초산의 혼합물과 반응시켜 진세노사이드 Rg3를 강화시키는 단계; 상기 진세노사이드 Rg3가 강화된 인삼의 주정 추출물을 흡착 수지에 가하여 흡착시키는 단계; 상기 흡착 수지에 증류수를 통과시켜 흡착되지 않은 성분을 용출시켜 제거하는 단계; 상기 흡착 수지에 30-50 v/v%의 주정을 가하여 비사포닌 및 진세노사이드 Rg3 이외의 트리올계 진세노사이드를 제거하는 단계; 및 상기 흡착 수지에 50~100v/v%의 주정을 가하여 용출물을 획득하는 단계를 포함하는 진세노사이드 Rg3가 강화된 인삼 추출물 분획을 제조하는 방법을 제시하고 있다. Korean Patent Laid-Open No. 10-2011-0052940 also discloses a method for producing ginsenoside Rg1, comprising the steps of: reacting ginsenoside Rb1-containing extract of ginseng with a mixture of water and acetic acid to enhance ginsenoside Rg3; Adding a ginseng extract of ginseng with enhanced ginsenoside Rg3 to the adsorption resin; Passing the distilled water through the adsorbent resin to elute and remove unadsorbed components; Adding 30 to 50 v / v% of the alcohol to the adsorbent resin to remove triazol-based ginsenosides other than non-saponin and ginsenoside Rg3; And extracting the ginsenoside Rg3-enriched ginseng fraction by adding 50-100 v / v% alcohol to the adsorbent resin to obtain an eluate.
상기 종래의 진세노사이드 Rg3를 강화시키는 방법들은 미생물 또는 미생물 유래의 효소를 이용하여 제법상 공정이 번거롭고 비용이 다소 많이 소요되고, 화학적인 방법을 이용하고 있어, 순수하게 Rg3가 강화된 인삼 추출물을 제조하는 방법의 개발이 필요하다. 이에, 본 발명자들은 홍삼으로부터 높은 수율로 Rg3를 획득할 수 있는 방법을 개발하여 본 발명을 완성하게 되었다.Methods for enhancing the conventional ginsenoside Rg3 include using a microorganism or an enzyme derived from a microorganism, requiring a complicated process and costly process, and using a chemical method, pure ginseng extract having enhanced Rg3 It is necessary to develop a manufacturing method. Accordingly, the present inventors have developed a method for obtaining Rg3 from red ginseng at a high yield, thereby completing the present invention.
따라서, 본 발명의 목적은 보다 간편한 방법을 이용하면서도 수율이 높을 뿐만 아니라 순수하게 Rg3가 강화된 증숙홍삼 열수추출물을 제조하는 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing a hot water extract of cooked ginseng having a high yield and pure Rg3 enhanced using a simpler method.
본 발명의 다른 목적은 상기 방법으로 얻어진 증숙홍삼 열수추출물을 유효성분으로 함유하는 식품 조성물을 제공하는 것이다.Another object of the present invention is to provide a food composition containing the hot-water extract of cooked ginseng obtained as described above as an active ingredient.
상기한 목적을 달성하기 위해, 본 발명은In order to achieve the above object,
(a) 홍삼을 110 내지 130℃에서 30분 내지 3 시간 동안 1차 증숙하는 단계;(a) firstly mixing red ginseng at 110 to 130 DEG C for 30 minutes to 3 hours;
(b) 상기 (a) 단계에서 1차 증숙된 홍삼을 50 내지 70℃에서 4 내지 5 시간 동안 건조하는 단계;(b) drying red ginseng firstly mixed in step (a) at 50 to 70 ° C for 4 to 5 hours;
(c) 상기 (b) 단계에서 건조된 홍삼을 110 내지 130℃에서 1 내지 5 시간 동안 2차 증숙하는 단계; 및(c) secondly mixing the red ginseng dried in step (b) at 110 to 130 ° C for 1 to 5 hours; And
(d) 상기 (c) 단계에서 2차 증숙된 홍삼을 90 내지 110℃에서 1 내지 7 시간동안 가열하여 열수추출하는 단계; (d) heating the secondly mixed red ginseng in step (c) by heating at 90 to 110 ° C for 1 to 7 hours to extract hot water;
를 포함하는 인삼 진세노사이드 Rg3 성분이 강화된 증숙홍삼 열수추출물 제조방법을 제공한다. Wherein the ginsenoside Rg3 component is enriched with the ginsenoside Rg3 component.
또한 본 발명은 상기 증숙홍삼 열수추출물을 유효성분으로 함유하는 식품 조성물을 제공한다.The present invention also provides a food composition containing the hot-water extract of cooked ginseng as an active ingredient.
본 발명의 제조방법은 미생물을 이용하거나 화학적인 방법을 이용하기 아니하고, 전통적인 홍삼 제조방법에서 다른 첨가물을 추가하지 아니하고도 진세노사이드, 특히 진세노사이드 Rg3의 함량을 높일수 있다. The production method of the present invention can increase the content of ginsenoside, especially ginsenoside Rg3, without adding other additives in the conventional red ginseng manufacturing method, without using microorganisms or chemical methods.
도 1은 실시예 1의 증숙홍삼 열수추출물과 비교예 1의 홍삼 추출물에 대한 진세노사이드 Rg3 함량을 HLPC 분석을 통해 측정한 결과를 나타낸 그래프이다.1 is a graph showing the results of HLPC analysis of ginsenoside Rg3 content of the hot-water extract of Example 1 and the red ginseng extract of Comparative Example 1. FIG.
이하, 본 발명을 더욱 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
본 발명에 따른 진세노사이드 Rg3 성분이 강화된 증숙홍삼 열수추출물은, The hot-water extract of cooked ginseng with enhanced ginsenoside Rg3 component according to the present invention,
(a) 홍삼을 110 내지 130℃에서 1 내지 2 시간 동안 1차 증숙하는 단계;(a) firstly mixing red ginseng at 110 to 130 캜 for 1 to 2 hours;
(b) 상기 (a) 단계에서 1차 증숙된 홍삼을 50 내지 70℃에서 4 내지 5 시간 동안 건조하는 단계;(b) drying red ginseng firstly mixed in step (a) at 50 to 70 ° C for 4 to 5 hours;
(c) 상기 (b) 단계에서 건조된 홍삼을 110 내지 130℃에서 1 내지 5 시간 동안 2차 증숙하는 단계; 및(c) secondly mixing the red ginseng dried in step (b) at 110 to 130 ° C for 1 to 5 hours; And
(d) 상기 (c) 단계에서 2차 증숙된 홍삼을 90 내지 110℃에서 2 내지 5 시간동안 가열하여 열수추출하는 단계;(d) heating the secondly mixed red ginseng in step (c) by heating at 90 to 110 캜 for 2 to 5 hours to extract hot water;
를 거쳐 얻는다. Lt; / RTI >
이하 각 단계별로 상세히 설명한다.Each step will be described in detail below.
(a) 먼저, 홍삼을 110 내지 130℃에서 1 내지 2 시간 동안 1차 증숙한다.(a) First, red ginseng is firstly matured at 110 to 130 ° C for 1 to 2 hours.
본 발명의 방법의 홍삼은 직접 제조하거나 구입하여 사용할 수 있다.The red ginseng according to the method of the present invention can be directly manufactured or purchased.
상기 홍삼은 인삼을 사용하여 종래의 전통적인 9증9포의 방법으로 제조된 것으로, 사용되는 인삼은 종류 및 원산지 등으로 특별히 한정되지 않는다. 예를 들어, 상기 인삼은 인삼(Panax ginseng C.A. Meyer), 화기삼 (Panax quinquefolium), 전칠삼 (Panax notoginseng), 죽절삼(Panax japonicum), 삼엽삼 (Panax trifolium) 및 히말라야삼 (Panax pseudoginseng)일 수 있다.The red ginseng is produced by the conventional method of 9-cell culture using 9 kinds of ginseng, and the type of ginseng used is not particularly limited as far as it is a country of origin. For example, the ginseng may be ginseng (Panax ginseng CA Meyer), Panax quinquefolium, Panax notoginseng, Panax japonicum, Panax trifolium, and Panax pseudoginseng .
상기 (a) 단계의 1차 증숙은 당업계에 공지된 통상적인 방법, 예를 들면, 이물질이 혼입되지 않도록 홍삼을 증숙기에 서로 눌리거나 겹치지 않도록 배치한 다음 가열하여 증숙시킬 수 있다. 증숙은 110 내지 130℃에서 1 내지 2시간 동안 수행하며, 110℃ 미만의 온도에서 또는 1시간 미만의 시간동안 증숙하는 경우 진세노사이드 Rg3의 함량이 적게 되며, 130℃ 이상의 온도에서 또는 2시간 이상의 시간동안 증숙하는 경우 증숙이 과도하게 되어 삼의 몸체가 손상되므로 적절하지 않다. The primary steaming in step (a) may be conducted by a conventional method known in the art, for example, by placing red ginseng in a boiling machine so as not to be mixed with foreign substances or placing them so that they do not overlap with each other, and then heating and boiling them. The steaming is carried out at 110 to 130 캜 for 1 to 2 hours, and when the steaming is carried out at a temperature lower than 110 캜 or for a time of less than 1 hour, the content of ginsenoside Rg 3 is decreased, and at a temperature of 130 캜 or more or 2 hours or more If the steaming time is exceeded, the steaming state will be excessive and the stem will be damaged.
(b) 다음으로, 상기 (a) 단계에서 1차 증숙된 홍삼을 50 내지 70℃에서 4 내지 5 시간 동안 건조한다. (b) Next, the red ginseng firstly mixed in the step (a) is dried at 50 to 70 ° C for 4 to 5 hours.
상기 (b) 단계의 건조는 통상의 건조기에서 증숙된 인삼을 50 내지 70℃에서 4 내지 5 시간 동안 수행된다. 바람직하게는 열풍건조기에서 60℃, 4시간의 조건으로 건조시킬 수 있다. 건조를 통해 홍삼의 표면이 건조되고 이 표면이 차폐막의 역할을 하여 유용한 휘발성분의 휘발을 상당부분 막을 수 있게 된다.The drying of step (b) is carried out at 50 to 70 ° C for 4 to 5 hours while the ginseng is cooked in a conventional dryer. Preferably, it can be dried in a hot-air dryer at 60 DEG C for 4 hours. The surface of the red ginseng is dried through the drying and the surface serves as a shielding film, so that volatilization of useful volatile components can be prevented to a great extent.
(c) 이어서, 상기 (b) 단계에서 건조된 홍삼을 110 내지 130℃에서 1 내지 5 시간 동안 2차 증숙한다.(c) Next, the red ginseng dried in the step (b) is secondly boiled at 110 to 130 ° C for 1 to 5 hours.
본 발명에서는 홍삼을 두번에 걸쳐 증숙한다. 이와 같은 2차 증숙과정을 통해 인삼 중에 존재하는 사포닌 중 혈관이완작용 및 항암작용 등을 갖는 것으로 알려진 진세노사이드 Rg3 성분이 강화될 수 있다.In the present invention, red ginseng is matured twice. The ginsenoside Rg3 component, which is known to have vasodilatory action and anticancer action, can be enhanced in the saponin present in ginseng through the secondary steaming process.
이때 2차 증숙은 110 내지 130℃에서 1 내지 5시간 동안 수행하며, 110℃ 미만의 온도에서 또는 1시간 미만의 시간동안 증숙하는 경우 진세노사이드 Rg3의 함량이 적게 되며, 130℃ 이상의 온도에서 또는 5시간 이상의 시간동안 증숙하는 경우 증숙이 과도하게 되어 삼의 몸체가 손상되므로 적절하지 않다. Wherein the secondary steaming is carried out at 110 to 130 캜 for 1 to 5 hours and the content of ginsenoside Rg3 is lowered when it is steamed at a temperature lower than 110 캜 or for a time of less than 1 hour, If it is cooked for more than 5 hours, it will not be suitable because the overcooking will be excessive and the body will be damaged.
(d) 마지막으로, 상기 (c) 단계에서 2차 증숙된 홍삼을 90 내지 110℃에서 2 내지 5 시간동안 가열하여 추출한다. (d) Finally, red ginseng, which is secondly mixed in step (c), is extracted by heating at 90 to 110 ° C for 2 to 5 hours.
상기 (d) 단계의 추출은 당업계에 공지된 열수추출방법에 의할 수 있으며, 예를 들어 제조된 홍삼을 15 내지 20배의 정제수에 넣고 90 내지 110℃에서 2 내지 5 시간 동안 가열하여 수행된다. The extraction of step (d) may be performed by a hot water extraction method known in the art. For example, the red ginseng is put into purified water of 15 to 20 times and heated at 90 to 110 ° C for 2 to 5 hours do.
상기와 같은 방법으로 제조된 본 발명의 증숙홍삼 열수추출물은 보관 및 제품화의 용이를 위하여 통상의 당업자의 적절한 판단에 따라 적절한 공지의 통상적인 농축방법, 예컨대, 진공농축, 가열농축 및 냉동농축방법 등에 의해 농축되어 제조될 수 있다. The hot-water extract of cooked ginseng according to the present invention prepared according to the above-mentioned method can be suitably used in a conventional concentration method such as vacuum concentration, heat concentration and freezing concentration method according to a proper judgment of a person skilled in the art for easy storage and commercialization ≪ / RTI >
본 발명의 실험예에서는 추출방법을 달리하여 진세노사이드 Rg3 함량을 측정하였다. 그 결과 본 발명에 따른 방법을 통해 2회 증숙을 실시한 결과 진세노사이드 Rg3 함량이 강화된 증숙홍삼 열수추출물을 만들 수 있음을 알 수 있었다.
In the experimental example of the present invention, the content of ginsenoside Rg3 was measured by different extraction methods. As a result, it was found that the hot water extract of cooked ginseng with enhanced ginsenoside Rg3 content can be made by two times of steam cooking through the method according to the present invention.
본 발명에 따른 증숙홍삼 열수추출물은 식품 조성물로 제형화될 수 있다. The hot-water extract of cooked ginseng according to the present invention can be formulated into a food composition.
본 발명의 식품 조성물은 기능성 식품(functional food), 영양 보조제(nutritional supplement), 건강식품(health food) 및 식품 첨가제(food additives) 등의 모든 형태를 포함한다. 상기 유형의 식품 조성물은 당업계에 공지된 통상적인 방법에 따라 다양한 형태로 제조할 수 있다. 예를 들면, 건강식품으로는 진세노사이드 Rg3 강화 홍삼의 추출물을 차, 쥬스 및 드링크의 형태로 제조하여 음용하도록 하거나, 과립화, 캡슐화 및 분말화하여 섭취할 수 있으며 파우더, 캅셀, 연질캅셀, 정제, 껌, 점착 타입 액제 조성물의 형태로 제조하여 섭취할 수 도 있다. 또한, 기능성 식품으로는 음료(알콜성 음료 포함), 과실 및 그의 가공식품(예: 과일통조림, 병조림, 잼, 마아말레이드 등), 어류, 육류 및 그 가공식품(예: 햄, 소시지 콘비이프 등), 빵류 및 면류(예: 우동, 메밀 국수, 라면, 스파게티, 마카로니 등), 과즙, 각종 드링크, 쿠키, 엿, 유제품(예: 버터, 치이즈 등), 식용식물유지, 마아가린, 식물성 단백질, 레토르트 식품, 냉동식품, 각종 조미료(예: 된장, 간장, 소스 등) 등에 본 발명의 Rg 3강화 증숙홍삼 열수추출물을 첨가하여 제조할 수 있다.The food composition of the present invention includes all forms such as functional food, nutritional supplement, health food and food additives. Food compositions of this type may be prepared in a variety of forms according to conventional methods known in the art. For example, as a health food, an extract of ginsenoside Rg3-enriched red ginseng can be prepared in the form of tea, juice, and drink, and can be ingested by drinking, granulated, encapsulated and powdered and can be used as a powder, capsule, soft capsule, Tablets, chewing gum, adhesive type liquid preparation, and the like. Functional foods also include beverages (including alcoholic beverages), fruits and their processed foods (e.g., canned fruits, bottled, jam, maalmalade, etc.), fish, meat and processed foods such as ham, Etc.), breads and noodles (eg udon, buckwheat noodles, ramen noodles, spaghetti, macaroni, etc.), fruit juice, various drinks, cookies, , Retort food, frozen food, various kinds of seasoning (e.g., soybean paste, soy sauce, sauce, etc.) by adding Rg 3 -enhanced ginseng hot water extract of the present invention.
본 발명의 식품 조성물에는 상기 주요성분 이외에도 보조성분으로 비타민 B, C, E나 베타카로틴, Ca, Mg, Zn 등의 미네랄 함유 화합물이나 레시틴 등의 인지질 또는 말톨, 올리고당, 아미노산 등의 화합물을 사용할 수 있으며, 이 중에서도 비타민 C, E나 베타카로틴, 말톨 등 중에서 2 내지 3 성분을 혼합하여 사용하면 생체 활성효과를 보강할 수 있기 때문에 더욱 바람직하다.In the food composition of the present invention, a phospholipid such as a vitamin-containing compound such as vitamin B, C, E, beta-carotene, Ca, Mg, Zn, or lecithin or a compound such as maltol, oligosaccharide or amino acid can be used as an auxiliary component Among them, vitamin C, E, beta-carotene, maltol and the like are more preferable because they can supplement the biologically active effect by mixing two or three components.
또한, 상기 성분 이외에도 공지의 첨가제로서 미각을 돋구기 위하여 매실, 레몬향, 파인애플향 또는 허브향과 같은 천연향료나 천연과즙, 클로르필린(Chlorophyllin), 플라보노이드(Flovonoid) 등의 천연색소 및 감미 성분In addition to the above components, natural additives such as natural fragrance such as plum, lemon flavor, pineapple flavor or herb flavor, natural fruit juice, chlorophyllin, flovonoid,
인 과당, 벌꿀, 당알코올, 설탕 등과 구연산, 구연산나트륨 같은 산미제를 혼합하여 사용할 수 있다.Fructose, honey, sugar alcohol, sugar, and acidic agents such as citric acid and sodium citrate.
본 발명의 식품 조성물을 음료로 사용하는 경우 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드, 말토오스, 슈크로오스와 같은 디사카라이드, 및 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드, 자일리톨, 소르비톨,에리트리톨 등의 당알코올이다. 감미제로서는 타우마틴, 스테비아 추출물과 같은 천연 감미제나 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100㎖당 일반적으로 0.01 내지 0.04 g, 바람직하게는 약 0.02 내지 0.03 g이다.When the food composition of the present invention is used as a beverage, various flavors or natural carbohydrates may be added as an additional ingredient such as ordinary beverages. The above-mentioned natural carbohydrates are sugar saccharides such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau Martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.
상기 외의 본 발명의 식품 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 본 발명의 식품 조성물은 천연 과일 주스, 과일 주스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 조합하여 사용할 수있다. 이러한 첨가제의 비율은 크게 중요하지 않지만 본 발명의 조성물 100 중량부 당 0.01 내지 0.1 중량부의 범위에서 선택되는 것이 일반적이다.The food composition of the present invention may further contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, , A carbonating agent used in carbonated drinks, and the like. In addition, the food composition of the present invention may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.
또한 본 발명의 식품 조성물을 식품 첨가제의 형태로 사용하기 위해서는 본 발명의 식품조성물을 분말 또는 농축액 형태로 제조하여 사용할 수 있다. 본 발명의 식품 조성물 중 진세노사이드 Rg3 강화 증숙홍삼 열수추출물의 바람직한 함유량으로는 식품 100g당 약 800~820mg이다.
In order to use the food composition of the present invention in the form of a food additive, the food composition of the present invention may be used in the form of powder or concentrate. The preferred content of ginsenoside Rg3-fortified hot-water extract of red ginseng in the food composition of the present invention is about 800 to 820 mg per 100 g of food.
이하. 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Below. The present invention will be described in detail by examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
실시예 1Example 1
홍삼을 강압 증숙기에 넣고 120 ℃에서 1시간 동안 1차 증숙한 후 열풍 건조기에 넣고 60 ℃에서 4시간 동안 건조하였다. 건조된 홍삼을 다시 증숙기에 넣고 120 ℃에서 3시간 동안 2차 증숙하였다. 이후 2차 증숙된 홍삼 5 kg에 정제수 10 L를 넣고 100 ℃에서 3시간 동안 추출하여 본 발명의 증숙홍삼 열수추출물을 얻었다.
Red ginseng was placed in a pressure cooker and firstly mixed at 120 ° C for 1 hour, then placed in a hot air dryer and dried at 60 ° C for 4 hours. The dried red ginseng was put back into a boil-off machine and was secondly mixed at 120 ° C for 3 hours. Then, 10 L of purified water was added to 5 kg of the secondly mixed red ginseng and extracted at 100 ° C for 3 hours to obtain the hot-water extract of cooked ginseng of the present invention.
비교예 1Comparative Example 1
홍삼 1kg에 증류수 2L를 가하여 4시간 동안 100 ℃에서 끓인 후 농축하여 홍삼 열수추출물(비교예 1)을 수득하였다.
2 kg of distilled water was added to 1 kg of red ginseng, and the mixture was boiled at 100 ° C for 4 hours and then concentrated to obtain a red ginseng hot water extract (Comparative Example 1).
실험예 1: HLPC 분석에 의한 Rg3 함량 확인Experimental Example 1: Determination of Rg3 content by HLPC analysis
상기 실시예 1에서 제조한 증숙홍삼 열수추출물 30 mg을 물 1 ㎖에 녹여 0.45 ㎛ 멤브레인 필터로 여과 후 이 중 30 ㎕를 HPLC 시료로 사용하였다. HPLC는 Shimadzu(Japan)사의 system controller(CBM-20A), 펌프(LC-20AD), 컬럼 오븐(CTO-20A), 오토샘플러 (SIL-20A), PDA detector(SPD-M20A)를 사용하였으며, 컬럼은 Zorbax Eclipse Plus C18(250 x 4.6 mm, 5 )을 사용하였다. 이동상은 물(A)와 아세토니트릴(B)로 gradient elution system을 적용시켜 1822%(40min B), 2229%(10min B), 2940%(30min B), 40~62%(25min B), 62~72%(15min B), 72~100%(15min B)로 설정하였다. 유속은 1.0 ㎖/min이었으며 컬럼 온도는 40 ℃를 유지하였고, UV wavelength는 203 nm로 설정하여 분석하였다. 비교예 1의 홍삼 열수추출물을 동일한 절차에 따라 분석하여 대조군으로 사용하였다. 그 결과는 도 1에 나타내었다. 30 mg of the hot-water extract of the ginseng red ginseng prepared in Example 1 was dissolved in 1 ml of water, filtered through a 0.45 쨉 m membrane filter, and 30 쨉 l was used as an HPLC sample. HPLC was performed using a system controller (CBM-20A), pump (LC-20AD), column oven (CTO-20A), autosampler (SIL-20A) and PDA detector (SPD-M20A) from Shimadzu Was used with Zorbax Eclipse Plus C18 (250 x 4.6 mm, 5). The mobile phase was 1822% (40min B), 2229% (10min B), 2940% (30min B), 40-62% (25min B), and 62 (62min) by applying a gradient elution system with water (A) and acetonitrile To 72% (15 min B), and 72 to 100% (15 min B). The flow rate was 1.0 ml / min, the column temperature was maintained at 40 ° C, and the UV wavelength was set at 203 nm. The red ginseng hot water extract of Comparative Example 1 was analyzed according to the same procedure and used as a control. The results are shown in Fig.
도 1은 실시예 1의 증숙홍삼 열수추출물과 비교예 1의 홍삼 추출물의 진세노사이드 Rg3 함량을 HLPC 분석을 통해 측정한 결과를 나타낸 그래프이다.1 is a graph showing the results of HLPC analysis of ginsenoside Rg3 content of the hot-water extract of roasted ginseng of Example 1 and the red ginseng extract of Comparative Example 1. Fig.
도 1에 나타낸 바와 같이, 비교예 1의 홍삼 추출물(a)와 비교하여 본 발명에 따른 실시예 1의 증숙홍삼 열수추출물(b)이 진세노사이드 Rg3 함량이 현저히 높음을 확인할 수 있었다. As shown in FIG. 1, the ginsenoside Rg3 content of the hot-water ginseng hot-water extract (b) of Example 1 according to the present invention was significantly higher than that of the red ginseng extract (a) of Comparative Example 1.
Claims (2)
(b) 상기 (a) 단계에서 1차 증숙된 홍삼을 50 내지 70℃에서 4 내지 5 시간 동안 건조하는 단계;
(c) 상기 (b) 단계에서 건조된 홍삼을 110 내지 130℃에서 1 내지 5 시간 동안 2차 증숙하는 단계; 및
(d) 상기 (c) 단계에서 2차 증숙된 홍삼을 90 내지 110℃에서 2 내지 5 시간동안 가열하여 열수추출하는 단계;
를 포함하는 진세노사이드 Rg3 성분이 강화된 증숙홍삼 열수추출물 제조방법.(a) firstly mixing red ginseng at 110 to 130 캜 for 1 to 2 hours;
(b) drying red ginseng firstly mixed in step (a) at 50 to 70 ° C for 4 to 5 hours;
(c) secondly mixing the red ginseng dried in step (b) at 110 to 130 ° C for 1 to 5 hours; And
(d) heating the secondly mixed red ginseng in step (c) by heating at 90 to 110 캜 for 2 to 5 hours to extract hot water;
Wherein the ginsenoside Rg3 component is enhanced.
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