KR20090107136A - Ferment red ginseng and its manufacturing process by natural fermentation - Google Patents
Ferment red ginseng and its manufacturing process by natural fermentation Download PDFInfo
- Publication number
- KR20090107136A KR20090107136A KR1020080032471A KR20080032471A KR20090107136A KR 20090107136 A KR20090107136 A KR 20090107136A KR 1020080032471 A KR1020080032471 A KR 1020080032471A KR 20080032471 A KR20080032471 A KR 20080032471A KR 20090107136 A KR20090107136 A KR 20090107136A
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- KR
- South Korea
- Prior art keywords
- ginseng
- red ginseng
- drying
- fermented
- fermented red
- Prior art date
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Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 자연발효에 의한 발효홍삼 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 증삼과 자연발효를 반복하여 홍삼의 유효성분인 진세노사이드의 함량을 증가시키는 효능을 가진 발효홍삼 및 그의 제조방법에 관한 것이다. The present invention relates to a fermented red ginseng by natural fermentation and a method for manufacturing the same, and more particularly, fermented red ginseng having an effect of increasing the content of ginsenoside, which is an active ingredient of red ginseng, by repeating red ginseng and natural fermentation. It is about.
인삼은 2000여 년 전부터 내려오는 전통적인 한약 중 하나이다. 인삼의 약효로는 심혈관계, 면역계, 신경계에 대한 효능뿐만 아니라 항암작용, 해독작용 및 당뇨치료효과가 보고되고 있다. 최근 기능성식품이 많이 개발되면서 인삼가공식품에서도 다양한 제품이 출시되고 있다. 그 중에 흑삼(black ginseng)이 대표적인데 한약의 전통적인 가공방법인 구증구폭(九烝九曝)의 방법을 이용한 홍삼의 한 종류를 예로 들 수 있다. Ginseng is one of the traditional Chinese medicines that has been down since 2000 years. Ginseng's medicinal effects have been reported to be effective against the cardiovascular system, immune system and nervous system, as well as anticancer, detoxification and diabetes treatment effects. Recently, as functional foods have been developed a lot, various products have been released in ginseng processed foods. Among them, black ginseng is a representative example of one type of red ginseng using the Gugugugupok (인) method, which is a traditional method of Chinese medicine.
종래에는 미생물 또는 효소 등의 보조제를 처리하여 발효시킨 홍삼에 대해 공지되어 있으나, 미생물 또는 효소를 원료삼(蔘)에 처리하여 발효시킬 때는 이를 배양할 수 있는 공간과 미생물의 순수배양에 필요한 시간 및 준비가 필요하다. 또한, 보조제의 사용에 따른 경제적인 비용이 요구되며 그의 사용에 따른 영향으로 홍삼 자체 내의 맛이 감소되는 단점이 있다. 기존의 홍삼 제조방법으로 제조할 시에는 높은 온도에서의 증삼 과정과 건조 과정을 거치면서 인체에 유해한 다환방향족탄화수소류가 높은 농도로 발생되는 문제점이 있는데, 특히 인삼가공식품용 재료로 많이 사용되는 흑삼은 상기와 같은 종래의 방법으로 홍삼을 제조할 시 인체로의 유해성에 대한 논란이 있어 왔다. Conventionally, red ginseng is known to be fermented by treating an auxiliary agent such as microorganisms or enzymes, but when the microorganisms or enzymes are fermented by treating raw ginseng, the space for culturing them and the time required for pure culture of the microorganisms and I need to prepare. In addition, there is a disadvantage in that the economic cost of the use of the adjuvant is required and the taste in the red ginseng itself is reduced due to the use thereof. When manufactured by the conventional red ginseng manufacturing method, there is a problem that high concentrations of polycyclic aromatic hydrocarbons, which are harmful to the human body, are generated at high temperatures during the process of drying ginseng and drying at high temperature. There has been controversy about the harmfulness to the human body when manufacturing red ginseng by the conventional method as described above.
따라서, 보다 경제적이며 인체에 유효한 성분은 증가시키고, 유해성분은 발생되지 않는 안정적인 발효홍삼의 제조방법이 요구된다.Therefore, there is a need for a method of producing a fermented red ginseng that is more economical and effective to the human body and does not generate harmful components.
이에 본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로서, 본 발명은 원료삼(蔘)을 증삼 및 자연발효 하는 과정을 반복하여 발효홍삼을 제조함으로써 홍삼의 유효성분은 증가시키고, 유해성분은 감소시키는 것을 확인하여 본 발명을 완성하였다. Accordingly, the present invention has been made to solve the above problems, the present invention is to increase the active ingredient of red ginseng by reducing fermented red ginseng by repeating the process of increasing ginseng and natural fermentation of raw ginseng (蔘), reducing harmful components After confirming that the present invention was completed.
따라서, 본 발명의 목적은 원료삼을 증삼한 후 자연발효 하여 제조하는 발효홍삼을 제공하는 것이다. Therefore, an object of the present invention is to provide a fermented red ginseng prepared by natural fermentation after increasing the raw ginseng.
본 발명의 다른 목적은 원료삼(蔘)을 증삼하고 건조한 후 다시 증삼하여 10 ~ 60일간 자연발효 시키고 재건조하는 발효홍삼의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing fermented red ginseng, which is naturally fermented and re-dried for 10 to 60 days by increasing the raw ginseng (蔘) and then drying again.
상기와 같은 목적을 해결하기 위하여 본 발명은, The present invention to solve the above object,
a) 원료삼(蔘)을 증삼하고 온건조한 후 냉건조하는 단계;a) increasing the raw ginseng (蔘), drying and warming it, followed by cold drying;
b) 상기 a) 단계에서 증삼된 삼을 다시 증삼한 후 10 ~ 60일간 자연발효 하는 단계; 및b) a step of spontaneous fermentation for 10 to 60 days after re-increasing the ginseng ginseng in step a); And
c) 상기 b) 단계에서 발효된 삼을 50 ~ 100℃의 온도에서 12 ~ 48시간 건조하는 단계: c) drying the fermented hemp in step b) at a temperature of 50-100 ° C. for 12-48 hours:
를 포함하는 것을 특징으로 하는 발효홍삼의 제조방법을 제공한다.It provides a method for producing fermented red ginseng comprising the.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
이 때, 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다.At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.
또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.
본 발명의 발효홍삼은 보다 상세하게 다음과 같은 제조과정을 갖는다. 정제수로 원료삼의 이물질을 깨끗이 제거ㆍ세척한 후, 원료삼(蔘)을 증삼하고 온건조한 후 냉건조 한다. 원료삼을 50 ~ 100℃의 온도 및 5 내지 50 기압의 압력에서 증삼하고, 50 ~ 100℃의 온도에서 6 ~ 48시간 온건조한 후 0 ~ -20℃의 온도에서 6 ~ 48시간 냉건조 한다. 더욱 바람직하게는 60 ~ 80℃의 온도 및 10 내지 30 기압의 압력에서 2 ~ 6시간 증삼 시키고 90 ~ 100℃의 온도에서 0.5 ~ 3시간 다시 증삼 시 킨 후 20 ~ 40℃까지 서서히 식히다. 그 후, 50 ~ 70℃ 온도에서 24 ~ 48시간을 건조시킨 후, 0 ~ -3℃의 온도에서 12 ~ 24시간 냉건조를 2회 반복한다. Fermented red ginseng of the present invention has the following manufacturing process in more detail. After removing and washing foreign substances of raw ginseng with purified water, add raw ginseng, dry it and cool and dry. The raw ginseng is steamed at a temperature of 50 to 100 ° C. and a pressure of 5 to 50 atm, and dried for 6 to 48 hours at a temperature of 50 to 100 ° C., followed by cold drying at a temperature of 0 to −20 ° C. for 6 to 48 hours. More preferably, it is increased for 2 to 6 hours at a temperature of 60 to 80 ° C. and a pressure of 10 to 30 atm, and is gradually increased to 0.5 to 3 hours at a temperature of 90 to 100 ° C., and then slowly cooled to 20 to 40 ° C. Then, after drying 24-48 hours at the temperature of 50-70 degreeC, cold-drying is repeated twice for 12-24 hours at the temperature of 0-3 degreeC.
상기와 같이 증삼된 삼을 다시 증삼한 후 10 ~ 60일간 자연발효 하는데, 이는 증삼과 발효를 3 내지 5회 반복하는 것으로 하며, 상기 자연발효는 10 ~ 30일간 최초발효한 후, 15 ~ 60일간 반복하여 통풍으로 발효시키는 것으로 한다. 보다 바람직하게는 80 ~ 100℃의 온도에서 0.5 ~ 3시간 증삼 한 후 통풍이 잘 되는 상온에서 10 ~ 20일간 자연발효 하고, 상기와 동일한 온도 및 시간 조건에서 증삼한 후 상온에서 15 ~ 30일간 자연발효를 2회 더 반복하는 것으로 한다. 최종적으로 상기와 같이 발효된 삼을 50 ~ 100℃의 온도에서 건조하여 본 발명을 완성한다.After re-establishing ginseng ginseng as described above, natural fermentation for 10 to 60 days, which is repeated 3 to 5 times to the fermented ginseng, the natural fermentation after the first fermentation 10 to 30 days, 15 to 60 days It is supposed to ferment repeatedly by ventilation. More preferably, 0.5 to 3 hours of steaming at 80 to 100 ° C. and then fermenting at room temperature with good ventilation for 10 to 20 days, and after steaming at the same temperature and time conditions for 15 to 30 days at room temperature Fermentation shall be repeated two more times. Finally, the fermented ginseng as described above is dried at a temperature of 50 ~ 100 ℃ to complete the present invention.
본 발명의 발효홍삼은 유효성분으로서 진세노사이드 Rg2, Rg3, Rh1 또는 Rh2의 함량은 발효홍삼에 대하여 각 0.1 내지 1.0 중량%로 포함되며, 상기 4종류의 유효성분은 발효홍삼에 대하여 1.0 내지 4.0 중량%로 포함된다. 홍삼의 유효성분인 진세노사이드가 자연발효를 통해 제조됨으로써 그 농도가 종래의 홍삼 제조방법으로 제조된 것보다 2배 이상 높아진 것을 확인할 수 있다. As fermented red ginseng of the present invention, the content of ginsenosides Rg2, Rg3, Rh1 or Rh2 is 0.1 to 1.0% by weight relative to fermented red ginseng, and the four types of active ingredients are 1.0 to 4.0 based on fermented red ginseng. % By weight. Ginsenoside, an active ingredient of red ginseng, is produced through natural fermentation, and its concentration can be confirmed to be more than two times higher than that prepared by the conventional red ginseng manufacturing method.
본 발명에 의해 제조되는 발효홍삼의 효능 및 성분을 확인하기 위하여 다음과 같이 분석하였다. In order to confirm the efficacy and components of the fermented red ginseng prepared by the present invention was analyzed as follows.
홍삼의 제조과정 중에 생성되는 다환방향족탄화수소류의 유해물질의 생성 정도를 확인하기 위하여 본 발명에 의한 발효홍삼을 제조하는 과정 중 다환방향족탄화수소류의 농도를 분석하였다. 그 결과 나프탈렌(naphthalene), 1-메틸나프탈 렌(1-methylnaphthalene), 2-메틸나프탈렌(2-methylnaphthalene), 아세나프틸렌(acenaphthylene), 아세나프텐(acenaphthene), 플루오렌(fluorene), 페난트렌(phenanthrene), 안트라센(anthracene), 플루란텐(fluoranthene), 파이렌(pyrene), 벤조(a)안트라센(benz(a)anthracene), 크리센(chrysene), 벤조(b)플로란센(benzo(b)fluoranthene), 벤조(k)플로란센(benzo(k)fluoranthene), 벤조(a)피렌(benzo(a)pyrene), 인데노(1,2,3,-cd)피렌(indeno(1,2,3-cd)pyrene), 디벤즈(a,h)안트라센(dibenz(a,h)anthracene) 및 벤조(ghi)페리렌(benzo(ghi)perylene)으로 구성되는 그룹인 다환방향족탄화수소류가 단 1종도 생성되지 않는 것을 확인하였다. 상기 다환방향족탄화수소류는 인체에 암을 유발하는 발암인자로 알려져 있다.The concentration of polycyclic aromatic hydrocarbons was analyzed during the preparation of the fermented red ginseng according to the present invention in order to confirm the degree of generation of harmful substances of the polycyclic aromatic hydrocarbons generated during the preparation of red ginseng. As a result, naphthalene, 1-methylnaphthalene, 2-methylnaphthalene, acenaphthylene, acenaphthene, fluorene and phenanthrene phenanthrene, anthracene, anthracene, fluoranthene, pyrene, benzo (a) anthracene, benz (a) anthracene, chrysene, benzo (b) b) fluoranthene), benzo (k) fluoranthene, benzo (a) pyrene, indeno (1,2,3, -cd) pyrene (1) Polycyclic aromatic hydrocarbons, a group consisting of 2,3-cd) pyrene, dibenz (a, h) anthracene and benzo (ghi) perylene It was confirmed that only one species was not produced. The polycyclic aromatic hydrocarbons are known as carcinogens that cause cancer in the human body.
따라서 본 발명에 의한 발효홍삼은 종래의 홍삼 제조방법과는 다른 자연발효에 의한 제조방법을 도입함으로써, 홍삼 제조시 발생되는 유해 물질들이 검출되지 않는 안전한 식품임을 알 수 있다. 특히 흑삼은 증삼과 건조를 반복하여 제조할 때 상기의 다환방향족탄화수소류가 많이 발생되는 인삼인데, 본 발명의 제조방법으로 홍삼을 제조시에는 전혀 유해물질이 발생되지 않는 것을 볼 수 있다.Therefore, the fermented red ginseng according to the present invention can be seen that by introducing a method of natural fermentation different from the conventional method for producing red ginseng, harmful foods generated during the manufacture of red ginseng are not detected safe food. In particular, the black ginseng is a ginseng that is produced a lot of the polycyclic aromatic hydrocarbons when the repeated ginseng and drying is repeatedly produced, it can be seen that no harmful substances are produced when the red ginseng is produced by the production method of the present invention.
본 발명의 발효홍삼의 또 다른 특성을 파악하기 위하여, 발효홍삼의 숙성 정도를 측정하였다. 이를 위하여 본 발명자는 초산, 포름산, 구연산 및 젖산을 초음파 추출법 및 고성능액체크로마토그래피(EPA 3550 B, HPLC)에 의해 측정하였다. 그 결과 발효홍삼에 대하여 구기산이 0.89 내지 1.27 중량%로 포함되는 있는 것을 확인하였다. In order to grasp another characteristic of the fermented red ginseng of the present invention, the degree of ripening of fermented red ginseng was measured. To this end, the inventors measured acetic acid, formic acid, citric acid and lactic acid by ultrasonic extraction and high performance liquid chromatography (EPA 3550 B, HPLC). As a result, it was confirmed that the citric acid contained 0.89 to 1.27% by weight relative to the fermented red ginseng.
본 발명은 자연발효에 의한 발효홍삼 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 홍삼이 갖는 유효성분인 진세노사이드는 다량 생성되고, 건조와 증삼과정에서 많이 발생하는 다환방향족탄화수소류의 유해물질은 생성되지 않아 인체에 안전한 장점이 있다. 또한, 본 발명의 발효홍삼은 심혈관계, 면역계 및 신경계에 대한 효능뿐만 아니라 항암작용, 해독작용 및 당뇨치료효과를 증대시킬 수 있고, 사람의 건강증진을 위해 크게 기여할 것으로 기대된다. The present invention relates to a fermented red ginseng by natural fermentation and a method for manufacturing the same, and more particularly, ginsenoside, which is an active ingredient of red ginseng, is produced in large quantities, and harmful substances of polycyclic aromatic hydrocarbons generated a lot during drying and steaming. Is not produced and has the advantage of being safe for the human body. In addition, the fermented red ginseng of the present invention can increase the anti-cancer, detoxification and diabetes treatment effects as well as the effects on the cardiovascular system, the immune system and the nervous system, and is expected to greatly contribute to the improvement of human health.
이하 실시예에 의거하여 본 발명을 상세히 설명한다. 본 발명은 하기 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.Hereinafter, the present invention will be described in detail with reference to Examples. The present invention is not limited to the following examples, and any person having ordinary skill in the art to which the present invention pertains may make various modifications without departing from the gist of the present invention as claimed in the claims. Such changes are intended to fall within the scope of the claims.
[제조예] 발효홍삼의 제조방법Preparation Example Preparation Method of Fermented Red Ginseng
발효홍삼을 제조하기 위하여, 우선 분무기를 이용한 터널세척기로 원료삼의 이물질을 제거하고 세척하여 재료를 준비하였다. 세척한 원료삼을 증삼기에 넣고 70℃의 온도 및 10 기압의 압력에서 4시간 증삼하고, 열을 더 가하여 온도가 95℃가 되도록 2시간 증삼한 후 온도가 30℃가 될 때까지 서서히 시켰다가, 60℃에서 48시간 동안 온건조한 후 -3℃가 될 때까지 냉건조 하였다. 다시 한 번 55℃의 건조장에서 온건조한 후 0℃에서 냉건조 하였다. 이후, 삼을 다시 증삼기에 넣어 90℃에서 2시간 증삼한 후 통풍이 잘되는 상온에서 15일간 자연발효하고, 상기와 동일한 증삼과정과 상온에서 30일간 자연발효 하는 과정을 2회 반복하여 실시하였다. 상기와 같이 발효된 삼을 60℃의 건조장에서 건조하여 본 발명의 발효홍삼을 제조하였다.In order to prepare fermented red ginseng, first of all, the foreign material of the raw ginseng was removed and washed with a tunnel washer using a nebulizer to prepare a material. The washed raw ginseng was added to a steamer and then steamed for 4 hours at a temperature of 70 ° C. and a pressure of 10 atm, and heated for 2 hours to add a temperature of 95 ° C., and then gradually heated until the temperature reached 30 ° C. After drying for 48 hours at 60 ℃ was cooled to dry until -3 ℃. Once again dried at 55 ° C. in a dry place and then cold-dried at 0 ° C. Then, put the ginseng again in the steaming ginseng 2 hours at 90 ℃ and then naturally fermented for 15 days at room temperature well-ventilated, and the same process of steaming and fermenting at room temperature for 30 days was repeated twice. The fermented ginseng as described above was dried in a dry field at 60 ℃ to prepare a fermented red ginseng of the present invention.
[비교예 1] 일반 홍삼의 제조Comparative Example 1 Preparation of General Red Ginseng
비교예 1은 본 발명의 제조예에서와는 달리, 통상적인 제조방법으로써 증삼과 건조 방법으로 제조하였다. Comparative Example 1, unlike in the preparation example of the present invention, was prepared by the conventional method of steaming and drying ginseng.
[실시예 1] 발효홍삼의 유효성분 분석Example 1 Analysis of Active Ingredients of Fermented Red Ginseng
홍삼의 유효성분으로서 진세노사이드 Rg2, Rg3, Rh1 또는 Rh2의 함량이 본 발명에 의한 자연발효에 의해 함량의 변화가 있는지 확인하기 위하여 상기 [비교예 1]의 홍삼과 상기 [제조예]의 발효홍삼을 대상으로 사포닌의 분리 및 정량은 다음과 같이 수행하였다. 시료 3g에 80% 메탄올 50ml를 가하여 75℃에서 1시간씩 4회 추출하고 4℃에서 8,000 rpm으로 30분간 원심분리한 후 상층액을 감압 농축하였다. 농축물에 에틸에테르 50ml를 가하고 진탕한 후 에틸에테르 층을 제거하였다. 물층에 50ml의 수포화 n-BuOH를 가하여 3회 반복 추출하고, 50ml의 증류수를 2회 세척한 후 55℃에서 감압농축하고 질소로 완전 건조하여 사포닌 분석을 수행하였다. 각 사포닌 함량은 사포닌 표준액을 메탄올에 용해한 후 하기 표 1의 고성능액체크로마토그래피(High performance liquid chromatography; HPLC) 조건으로 분석하였다. HPLC 크로마토그램 상의 피크 면적을 검량선과 대조하여 각 사포닌 함량을 구하였다. Ginsenoside Rg2, Rg3, Rh1 or Rh2 as an active ingredient of red ginseng in order to check whether there is a change in the content by natural fermentation according to the present invention Red ginseng of [Comparative Example 1] and fermentation of the above [Preparation Example] Saponin was isolated and quantified in red ginseng as follows. 50 g of 80% methanol was added to 3 g of the sample, extracted four times at 75 ° C. for 1 hour, and centrifuged at 4 ° C. at 8,000 rpm for 30 minutes. The supernatant was concentrated under reduced pressure. 50 ml of ethyl ether was added to the concentrate, shaken, and the ethyl ether layer was removed. 50 ml of saturated n-BuOH was added to the aqueous layer, and extracted three times. After washing twice with 50 ml of distilled water, the mixture was concentrated under reduced pressure at 55 ° C. and completely dried with nitrogen to perform saponin analysis. Each saponin content was analyzed by high performance liquid chromatography (HPLC) conditions of Table 1 after the saponin standard solution was dissolved in methanol. Each saponin content was determined by comparing the peak area on the HPLC chromatogram with the calibration curve.
표 1. 진세노사이드의 액체크로마토그래피 실험조건 Table 1. Liquid Chromatography Experimental Conditions for Ginsenosides
그 결과 하기 표 2와 같이, 진세노사이드 Rg2, Rg3, Rh1 또는 Rh2의 함량이 종래의 제조방법으로 제조된 홍삼과 비교했을 때, 홍삼의 유효성분이 각각 2배 이상 높아진 것임을 알 수 있다.As a result, as shown in Table 2, it can be seen that the ginsenoside Rg2, Rg3, Rh1 or Rh2 content of the red ginseng is more than two times higher than that of the conventional ginseng prepared by the conventional manufacturing method.
표 2. 발효홍삼 중 유효성분의 함량Table 2. Content of Active Ingredients in Fermented Red Ginseng
[실시예 2] 발효홍삼에서 다환방향족탄화수소류의 생성 농도 측정Example 2 Production of Polycyclic Aromatic Hydrocarbons in Fermented Red Ginseng
홍삼 제조과정에서 생성되는 다환방향족탄화수소류의 유해물질을 분석하기 위해 본 발명에 의한 발효홍삼 2개의 제품을 대상으로 다환방향족탄화수소류의 농도를 측정하였다. 시료 약 3.0g을 믹서기로 분쇄하여 그 중 2.0g을 정확히 재어 시험관에 넣고 pyrene-d10을 3.0㎍/L이 되도록 첨가한 다음 n-헥산 5mL를 넣고 진탕기로 10분 동안 흔들어 준 다음 원심분리한 후 실리카겔 정제 후 유기층을 농축하여 약 100㎕가 되도록 하여 분석하였다. 자세한 기체크로마토그래프의 조건은 하기 표 3과 같다.In order to analyze the harmful substances of the polycyclic aromatic hydrocarbons produced in the red ginseng manufacturing process, the concentration of the polycyclic aromatic hydrocarbons was measured for two fermented red ginseng products according to the present invention. Grind about 3.0g of the sample in a blender and accurately weigh 2.0g of it into a test tube, add pyrene-d10 to 3.0µg / L, add 5mL of n-hexane, shake with a shaker for 10 minutes, and then centrifuge. After silica gel purification, the organic layer was concentrated and analyzed to be about 100 μl. Detailed gas chromatograph conditions are shown in Table 3 below.
표 3. 시료 중 다환방향족탄화수소류의 기체크로마토그래프 실험조건 Table 3. Gas chromatographic test conditions for polycyclic aromatic hydrocarbons in samples
상기와 같이 실시한 결과는 하기 표 4와 같으며, 발효홍삼의 제조과정에서는 다환방향족탄화수소류의 유해물질이 생성되지 않는 것으로 확인되었다.The results carried out as described above are shown in Table 4 below, and it was confirmed that no harmful substances of polycyclic aromatic hydrocarbons were produced during the preparation of the fermented red ginseng.
표 4. 발효홍삼 중 다환방향족탄화수소류의 함량Table 4. Contents of Polycyclic Aromatic Hydrocarbons in Fermented Red Ginseng
암 유형 : A,1=인간 발암인자, B,2A=유발 가능한 인간 발암인자 (B1=한정된 인간 발암인자, B2=동물에게서 충분하고 인간에게서 불충분하거나 전무함), C,2B=유발 가능한 인간 발암인자, D=인간 발암성으로써 분류할 수 없음, E=인간을 위한 항발암성, EPA=환경보호국(Environmental Protection Agency), IARC=국제암연구센터(International Agency for Research on Cancer)Type of cancer: A, 1 = human carcinogen, B, 2A = inducible human carcinogen (B1 = limited human carcinogen, B2 = sufficient in animals and insufficient or none in humans), C, 2B = inducible human carcinogen Factor, D = not classifiable as human carcinogenic, E = anticarcinogenic for humans, EPA = Environmental Protection Agency, IARC = International Agency for Research on Cancer
[[ 실시예Example 3] 3] 발효홍삼의Fermented red ginseng 유기산 함량 분석 Organic acid content analysis
본 발명에 의한 발효홍삼의 숙성정도를 알아보기 위해 두 제품 중에 유기산(초산, 포름산, 구연산 및 젖산)을 분석하였고, 이때 초음파 추출법 및 고성능액체크로마토그레피(EPA 3550 B, HPLC)로 다음과 같이 측정하였다. 시료 3g에 증류수 50ml를 가하여 30℃에서 1시간씩 추출하고 원심분리한 후 상층액 10mL를 취하였다. 상층액에 O-(4-나이트로벤질)-N,N′디아이소프로필이소우레아(O-(4-nitrobenzil)-N,N′diisopropylisourea; PBNDI)을 가하여 반응시킨 후 강산성 양이온-교환수지(strong acid cation-exchange resin, Dowex 50W-X8)로 정제한 후 HPLC 크로마토그램 상의 피크 면적을 검량선과 대조하여 각 유기산의 함량을 구하였으며 액체크로마토그래피의 실험조건은 하기 표 5와 같다. In order to determine the degree of fermentation of fermented red ginseng according to the present invention, organic acids (acetic acid, formic acid, citric acid and lactic acid) were analyzed in two products, wherein ultrasonic extraction and high performance liquid chromatography (EPA 3550 B, HPLC) were as follows. Measured. 50 ml of distilled water was added to 3 g of the sample, extracted at 30 ° C. for 1 hour, centrifuged, and 10 mL of the supernatant was taken. O- (4-nitrobenzyl) -N, N'diaisopropylisourea (O- (4-nitrobenzil) -N, N'diisopropylisourea; PBNDI) was added to the supernatant, followed by reaction with a strong acid cation-exchange resin ( After purification with strong acid cation-exchange resin, Dowex 50W-X8), the content of each organic acid was determined by comparing the peak area on the HPLC chromatogram with the calibration curve. The experimental conditions of the liquid chromatography are shown in Table 5 below.
표 5. 유기산의 액체크로마토그래피 실험조건 Table 5. Liquid Chromatography Experimental Conditions for Organic Acids
측정방법은 상기 실시예 1에서와 동일하다. 그 결과 하기 표 6에 나타낸 바와 같이 초산, 포름산 및 젖산은 발효홍삼에 함유되어 있지 않았으나, 구연산은 발효홍삼에 대하여 0.89 내지 1.27 중량%로 포함되는 있는 것을 확인하였다. The measuring method is the same as in Example 1 above. As a result, as shown in Table 6, acetic acid, formic acid, and lactic acid were not contained in the fermented red ginseng, but citric acid was confirmed to be contained in 0.89 to 1.27% by weight relative to the fermented red ginseng.
표 6. 발효홍삼 중 유기산의 함량Table 6. Contents of Organic Acids in Fermented Red Ginseng
[실시예 4] 기호도 조사Example 4 Investigation of Preference
상기 [제조예]에 따라 제조된 본 발명의 발효홍삼 및 [비교예 1]에 따라 제조된 홍삼의 기호도를 측정하기 위하여 풍미, 맛, 식감 및 종합적인 기호도를 구분하고 50인의 관능검사 지원자(남 25명, 여 25명)로 하여금 5점 척도법으로 측정하여 각 항목에 대하여 "5점은 매우 좋다, 4점은 좋다, 3점은 보통이다, 2점은 나쁘다, 1점은 아주 나쁘다" 로 평가하게 한 다음 그 평균값을 나타내었다. [비교예 1]은 본 발명의 실시예에서와는 달리, 통상적인 제조방법으로써 증삼과 건조 과정으로 제조된 [비교예 1]의 홍삼을 사용한 것을 제외하고는, 동일하게 실험하였다.In order to measure the palatability of the fermented red ginseng of the present invention prepared according to the above [Preparation Example] and the red ginseng prepared according to [Comparative Example 1], the taste, taste, texture and overall palatability are divided and 50 sensory test applicants (male 25 people, 25 women) were evaluated on a five-point scale and evaluated as "five points are very good, four points are good, three points are normal, two points are bad, and one point is very bad." The mean value is then shown. [Comparative Example 1] was performed in the same manner as in Example of the present invention, except that red ginseng of [Comparative Example 1], which was prepared by a thickening process and a drying process, was used as a conventional manufacturing method.
이의 결과, 하기 표 7에 나타난 바와 같이, 본 발명의 발효홍삼은 평균 4.5정도의 기호도를 나타냈고, 비교예의 홍삼은 평균 3.8 정도의 기호도를 나타내었다.As a result, as shown in Table 7, the fermented red ginseng of the present invention showed a degree of preference of about 4.5, the red ginseng of the comparative example showed a degree of preference of about 3.8.
[표 7]TABLE 7
Claims (7)
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