KR20140031662A - A fermentation red ginseng extract process - Google Patents
A fermentation red ginseng extract process Download PDFInfo
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Abstract
Description
본 발명은 유기사포닌 성분의 홍삼 추출액 제조방법에 관한 것으로서, 더욱 상세하게는 홍삼을 고온으로 가열하여 4∼6회 추출한 후 남은 찌꺼기 상태의 홍삼에 유기산과 물을 가하고, 숙성시킨 후 초음파진동과 미세기포를 부여하면서 추출하여 홍삼에서 남아있는 사포닌 성분을 완전히 추출할 수 있도록 한 발명에 관한 것이다.
More particularly, the present invention relates to a method for preparing red ginseng extract of organic saponin component. More specifically, the red ginseng is heated to a high temperature for 4 to 6 times and then added with organic acid and water to the remaining red ginseng, The present invention relates to a method for extracting saponin components from red ginseng by extracting bubbles while completely extracting remaining saponin components from red ginseng.
일반적으로 홍삼(紅蔘)은 4∼6년근 수삼(水蔘)을 쪄서 말린 붉은 인삼으로 중요 성분은 배당체(glycosides)·인삼향성분(panacen)·폴리아세틸렌계 화합물·함질소성분·플라보노이드·비타민(B군)·미량원소·효소·항산화물질과 유기산 및 아미노산 등이 함유되어 있다.Generally, red ginseng is dried red ginseng by steamed ginseng for 4 to 6 years, and its main ingredients are glycosides, ginseng flavor components (panacen), polyacetylene compounds, nitrogen nitrogen components, flavonoids, vitamins (Group B), trace elements, enzymes, antioxidants, organic acids and amino acids.
홍삼은 중추신경에 대해서 진정작용과 흥분작용을 하고, 순환계에 작용하여 고혈압이나 동맥경화의 예방효과가 있으며 조혈작용(造血作用)과 혈당치(血糖値)를 저하시켜 주고, 간을 보호하며, 항염(抗炎) 및 항종양작용(抗腫瘍作用), 방사선에 대한 방어효과 피부를 보호하며 부드럽게 하는 작용을 하며, 홍삼의 효과 중 중요한 것은 어댑토겐(adaptogen:適應素) 효과로서 주위 환경으로부터 오는 각종 유해작용인 누병(淚病), 각종 스트레스 등에 대해 방어능력을 증가시켜 생체가 보다 쉽게 적응하도록 하는 능력이 있음이 과학적으로 입증되고 있다.Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. It has effects on hematopoiesis (hematopoiesis) and blood glucose (blood sugar), protects the liver, (Anti-inflammatory), antitumor action (anti-tumor effect), radiation protection effect It protects and softens the skin, and the important effect of red ginseng is adaptogen It has been scientifically proven that the ability of the body to adapt more easily by increasing the defensive ability against the harmful effect (淚 disease) and various stresses.
이러한, 홍삼 추출액의 제조는 주로 홍삼을 용수에 넣고, 고온에서 장시간 가열하여 추출하거나 증류하는 방식을 사용하여 4∼6회 추출한 후 남은 홍삼 찌꺼기는 폐기처분 하는 방식이다.The red ginseng extract is prepared by extracting red ginseng in water, extracting it by heating at high temperature for a long time, or distilling it 4 to 6 times, and then discarding the remaining red ginseng residue.
그러나, 단순하게 홍삼을 가열하여 엑기스 형태로 추출하거나 증류하는 경우에는 남은 홍삼 찌꺼기에 약 20% 정도의 사포닌 성분이 잔류하므로 찌꺼기를 그대로 버리는 경우에는 귀중한 사포닌의 약용성분이 유실되는 등의 폐단이 발생되었다.
However, when red ginseng is simply extracted and extracted into an extract form or distilled, about 20% of the saponin component remains in the remaining red ginseng residue. Therefore, when the residue is discarded as it is, valuable saponin is lost, .
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 홍삼(紅蔘)을 추출한 후 남은 찌꺼기 상태의 홍삼에 유기산을 가하고, 초음파진동 및 미세기포를 부여하여 홍삼에서 남아있는 사포닌 성분을 완전히 추출할 수 있는 유기사포닌 성분의 홍삼 추출액 제조방법을 제공함에 있는 것이다.
Disclosure of the Invention The present invention was conceived in view of the above problems, and an object of the present invention is to provide a method and apparatus for extracting red ginseng, adding organic acid to remnant red ginseng and applying ultrasound vibration and micro- The present invention provides a method for preparing an extract of red ginseng which is an organic saponin component which can be extracted.
상기한 목적을 달성하기 위한 본 발명의 특징은, 홍삼(紅蔘)을 4∼6회 추출한 후 남은 홍삼 찌꺼기에 대해 0.5∼1중량%의 유기산을 부여하여 9∼11℃온도를 유지하는 저온 숙성실에 넣고 22∼26시간 숙성시키는 단계; 숙성이 완료된 홍삼 찌꺼기에 대해 중량비율 5∼8배수의 물을 가하여 탱크에 투입하는 단계; 히터로 탱크를 가열하여 내부온도가 80∼85℃가 유지되도록 하고, 홈삼과 용수에 초음파진동과 미세 기포를 부여하여 6∼8시간 추출하는 단계; 추출이 완료된 유기사포닌 추출액을 9∼11℃온도를 유지하는 저온 숙성실에 넣고 22∼26시간 숙성시키는 단계로 이루어진 것을 특징으로 하는 유기사포닌 성분의 홍삼 추출액 제조방법에 의하여 달성될 수 있는 것이다.
A feature of the present invention for achieving the above object is a low-temperature aging chamber for maintaining the temperature of 9 ~ 11 ℃ by giving an organic acid of 0.5 to 1% by weight to the red ginseng residue left after extracting red ginseng 4-6 times Put in and aged for 22-26 hours; Adding water having a weight ratio of 5 to 8 to the red ginseng residue which has been aged, and adding the water to the tank; Heating the tank with a heater to maintain an internal temperature of 80 to 85 캜, applying ultrasound vibration and fine bubbles to the water of the groove and extracting the water for 6 to 8 hours; The extracted organic saponin extract is put into a low-temperature aging chamber maintaining a temperature of 9 ~ 11 ℃ can be achieved by the method for producing red ginseng extract of the organic saponin component, characterized in that consisting of 22 to 26 hours of aging.
이상에서 상술한 바와 같이 본 발명의 제조과정에 의하여 완성된 유기사포닌 성분의 홍삼 추출액은 홍삼을 추출한 후 버려지는 홍삼 찌꺼기에 유기산을 가하여 숙성시킨 후 초음파진동과 미세기포를 부여하여 잔류하는 사포닌성분을 완전히 추출한 것이므로 버려지는 사포닌의 약용성분을 화장품원료나 조미원료 등으로 적극 활용할 수 있을 뿐 아니라 추출액에 미생물 발효액, 몰약(沒藥) 추출액, 황칠 추출액, 옻칠 추출액을 혼합하여 발효시키면 푸른곰팡이나 흑(黑)곰팡이 등의 증식을 효과적으로 억제할 수 있는 억제제로 사용할 수 있는 것으로서 홍삼 찌꺼기에 남은 20% 정도의 사포닌 성분을 완전히 추출하여 효과적인 재활용이 이루어지고, 추출액을 보다 다양한 용도로 사용할 수 있는 등의 이점이 있다.
As described above, the red ginseng extract of the organic saponin component produced by the process of the present invention is obtained by extracting red ginseng, adding organic acid to the discarded red ginseng residue, aging it, and applying ultrasonic vibration and microbubbles to the remaining saponin component Since it is completely extracted, not only the medicinal ingredient of the discarded saponin can be utilized positively as raw materials for cosmetics and seasonings, but when fermented by mixing microorganism fermentation liquid, mallow extract, Huangchil extract and lacquer extract into the extract, Black fungi, and the like. Therefore, it is possible to completely extract the saponin component of about 20% remaining in the red ginseng residue and effectively recycle it, and the extract can be used for various purposes .
도 1은 본 발명에 의한 홍삼 찌꺼기를 이용한 추출액의 제조과정을 순차적으로 나열한 제조공정도.Brief Description of the Drawings Fig. 1 is a manufacturing process diagram sequentially illustrating the manufacturing process of an extract using red ginseng residue according to the present invention. Fig.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 첨부된 도 1의 제조 공정도에 의하여 상세히 설명하면 다음과 같다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
실시예Example
홍삼(紅蔘)을 4∼6회 추출한 후 남은 홍삼 찌꺼기에 대해 0.5∼1중량%의 유기산을 부여하여 9∼11℃온도를 유지하는 저온 숙성실에 넣고 약 24시간 숙성시키는 단계를 실시하였다.After red ginseng was extracted 4 to 6 times, 0.5 to 1 wt% of organic acid was added to the remaining red ginseng residue, and the mixture was put in a low-temperature aging chamber maintained at 9 to 11 캜 for aging for about 24 hours.
상기 유기산(organic acid)은 산성을 띠는 카복시기와 설폰기가 들어 있는 유기화합물로 구연산, 아스코르빈산, 주석산, 호박산 중 하나를 선택하여 사용하여도 무방하나 본 발명에서는 구연산과 호박산을 8 : 2중량% 혼합한 유기산을 사용하였다.The organic acid (organic acid) is an organic compound containing an acidic carboxy group and sulfone group may be used by selecting one of citric acid, ascorbic acid, tartaric acid, succinic acid, but in the present invention, citric acid and succinic acid 8: 2 weight Organic acids mixed with% were used.
이어서, 숙성이 완료된 홍삼 찌꺼기를 탱크에 투입하고, 홍삼의 중량비율로 5∼8배수에 해당하는 물을 함께 투입하여 저장하였다.Subsequently, the red ginseng residue, which had been aged, was put into a tank, and water equivalent to 5 to 8 times the weight of red ginseng was added thereto together and stored.
이어서, 히터로 탱크를 가열하여 탱크 내부온도 80∼85℃, 기압 200∼500mmHg가 유지되도록 하고, 홈삼 찌꺼기가 저장된 물에 초음파진동과 미세 기포를 부여하여 6∼8시간 추출하는 단계를 실시하였다.Then, the tank was heated with a heater to maintain the internal temperature of the tank at 80 to 85 DEG C and the pressure to 200 to 500 mmHg, and ultrasonic vibration and fine bubbles were added to the water in which the ginseng residue was stored for 6 to 8 hours.
상기 추출과정에서 탱크 내부에 초음파진동과 미세 기포를 부여하여 홍삼의 내부 깊숙한 분해가 이루어지고 추출효과를 높일 수 있도록 하였으며, 추출 중에 수증기는 계속 배출되어 유기사포닌이 함유된 엑기스 형태의 추출액을 얻을 수 있었다.During the extraction process, ultrasonic vibration and micro bubbles were added to the inside of the tank to deeply decompose the red ginseng and increase the extraction effect. During the extraction, water vapor was continuously discharged to obtain an extract-type extract containing organic saponin there was.
상기 초음파진동은 탱크의 하부에 압전체로 구성된 초음파진동자를 설치하여 진동자에서 발산되는 초음파의 진동이 물은 통해 홍삼에 전달되어 분해효과를 높여주고 약용성분의 정밀 추출이 이루어진다.In the ultrasonic vibration, an ultrasonic vibrator constituted by a piezoelectric body is installed in the lower part of the tank, and the vibration of the ultrasonic wave emitted from the vibrator is transmitted to the red gins through water to improve the decomposition effect and precise extraction of the medicinal component is performed.
상기 초음파진동과 미세 기포의 발생은 2시간마다 15∼30분간 실시하여 추출시간동안 2∼4회 반복하였다.The ultrasonic vibration and microbubbles were generated every 2 hours for 15 to 30 minutes and repeated 2 to 4 times during the extraction time.
상기 미세 기포는 유체속으로 유입되는 공기를 미세기포로 변환시키는 임펠러의 구동에 의하여 50㎛ 이하의 미세기포를 발생시키는 마이크로 버블(Micro bubble) 발생기를 사용하였으며 미세 기포의 발생은 용존 공기 부상법(DAF)을 이용하였다.The micro bubble is a micro bubble generator which generates fine bubbles of 50 탆 or less by driving an impeller which converts air introduced into a fluid into a micro bubble. The micro bubble is generated by the air- ) Were used.
상기 미세 기포는 홍삼의 깊숙한 분해가 이루어지도록 하고, 용수(容手)의 산소포화농도를 증가시켜 수질을 개선하여 고품질의 추출액을 얻을 수 있도록 하는 역할을 한다.The microbubbles serve to dissolve red ginseng deeply and increase the oxygen saturation concentration of the water to improve the quality of water to obtain a high-quality extract.
이어서, 엑기스 형태로 추출이 완료된 추출액을 9∼11℃온도를 유지하는 저온 숙성실에 넣고 22∼26시간 숙성시키는 단계를 실시하여 유기사포닌 추출액을 완성할 수 있었다.Subsequently, the extract obtained by extracting in the form of extract was placed in a low-temperature aging chamber maintaining a temperature of 9 to 11 占 폚 and aged for 22 to 26 hours to complete the organic saponin extract.
상기 추출단계에 의하여 유기사포닌의 함유량이 높은 추출액을 얻을 수 있었으며, 추출액을 침전시켜 상등 액을 화장품원료, 음료의 조미원료, 음식의 첨가제 등으로 사용할 수 있는 것이다.The extract solution having a high content of organic saponin can be obtained by the extraction step and the supernatant can be used as a cosmetic raw material, seasoning raw material for beverage, food additive, etc. by precipitating the extract solution.
전술한 구성으로 이루어진 본 발명은, 홍삼을 추출한 후 버려지는 홍삼 찌꺼기에 유기산을 가하여 숙성시킨 후 초음파진동과 미세기포를 부여하여 유기사포닌을 추출한 것이므로 버려지는 사포닌의 약용성분을 화장품원료나 조미원료 등으로 적극 활용할 수 있는 것으로서 홍삼 찌꺼기에 남은 20% 정도의 사포닌 성분의 효과적인 재활용이 이루어지는 등의 이점이 있다.In the present invention having the above-mentioned constitution, since organic ginseng is extracted after extracting red ginseng, organic acid is added and aged, and ultrasonic vibration and fine bubbles are added to extract organic saponin. Thus, the medicinal component of the discarded saponin is used as a raw material for cosmetics Which can effectively utilize the red ginseng saponin residue of about 20% remaining in the effective recycling of saponin is advantageous.
한펀, 상기 제조과정에 의하여 완성된 유기사포닌 추출액에 생약재를 유기산으로 발효시킨 미생물 발효액, 몰약(沒藥) 추출액, 황칠 추출액, 옻칠 추출액을 1 : 1 : 1 : 1 : 1 중량비율로 혼합하고, 70∼74시간 발효시키는 단계가 더 포함되도록 할 수도 있다.1: 1: 1: 1: 1 weight ratio of the microorganism fermentation broth, mung bean extract, Huangchil extract, and lacquer extract solution obtained by fermenting the herbal medicine with organic acid into the organic saponin extract prepared by the above- 70 to 74 hours of fermentation may be further included.
상기 유기사포닌 추출액, 미생물 발효액, 몰약(沒藥) 추출액, 황칠 추출액, 옻칠 추출액을 발효시킨 발효액은 흑(黑)곰팡이나 푸른곰팡이의 성장을 억제하는 곰팡이 억제제로 사용된다.The fermentation broth obtained by fermenting the organic saponin extract, the microbial fermentation broth, the extract of mung bean extract, the extract of Huangchil, and the lacquer extract is used as a fungicide inhibiting the growth of black fungi or blue fungi.
상기 발효과정에 사용된 몰약(myrrh) 추출액은 감람과식물인 콤미포라 미르라(C.myrrha)의 수피(樹皮)에 상처를 내어 채취한 수지를 약 40℃의 온도에서 24시간 숙성시킨 것을 사용하였고, 황칠(黃漆) 추출액은 황칠나무 표피에 상처를 내고 노란 진액을 모아 숙성시킨 것을 사용하였으며, 옻칠 추출액은 옻나무 표피에 상처를 내어 나오는 유액상 수지를 휘저어 섞은 후 38∼45℃에서 약 24시간 숙성시켜 검게 변한 것을 사용하였다.The myrrh extract used in the above fermentation process was prepared by scraping the bark of C. myrrha, a olive plant, and aging it at a temperature of about 40 ° C. for 24 hours. The lacquer extract was mixed with the liquid resin which was wound on the lacquer epidermis, and the mixture was stirred at 38 ~ 45 ℃ for about 24 hours. Time-aged and changed to black.
상기 미생물 발효액의 제조과정은 다음과 같다. 즉, 생약재의 전체중량에 대해 0.3∼0.8중량%의 소금을 가하고 유산균을 부여하여 발효시킨 다음 가압 증류하여 획득한 추출물을 숙성 발효시키는 1 차 유산균 발효단계, 1차 유산균 발효물에 대해 0.1∼0.5 중량%의 수용성 프로폴리스를 가하고 유산균을 부여하여 발효시키는 2차 유산균 발효단계, 2차 유산균 발효물에 대해 0.5∼2 중량%의 미네랄을 가하고 효모균을 부여하여 발효시키는 3차 효모균 발효단계, 3차 효모균 발효물에 방선균·사상균·고초균·황국균·초산균을 접종하고 발효시키는 4차 발효단계, 4차 발효물에 대해 0.05∼1중량%의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 발효시키는 5차 발효단계에 의하여 미생물 발효액이 완성된다.The process for producing the microbial fermentation broth is as follows. That is, it is preferable that the fermentation step is a primary lactic acid fermentation step in which 0.3 to 0.8 wt% of salt is added to the total weight of the herbal medicines, the fermented lactic acid bacterium is added and fermented, A step of fermenting a second lactic acid bacterium to which a water soluble propolis is added in an amount of 0.5 to 2% by weight based on the fermented product of the second lactic acid bacterium, A fourth fermentation step of inoculating and fermenting actinomycetes, filamentous fungi, kojuco, hwangguk gum, and acetic acid bacteria to yeast fermented product, adding 0.05 to 1 wt% of glycerin to the fourth fermented product, homogenizing at a high speed and dispersing, The microbial fermentation broth is completed.
상기 미생물 발효액 제조과정의 실시예는 다음과 같다.Examples of the microbial fermentation broth manufacturing process are as follows.
생약재의 전체중량에 대해 0.3∼0.8중량%의 소금을 첨가하고 미량의 유산균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시킨 다음 가압 증류하여 추출물을 획득하고, 온도 30∼40℃의 온도를 유지하는 발효조에서 7∼10 일간 숙성 발효시키는 1차 유산균 발효단계를 실시하였다.0.3 to 0.8% by weight of salt was added to the total weight of the herbal medicine, and a small amount of lactic acid bacteria was added thereto. The fermented product was fermented in a fermenter maintained at a temperature of 30 to 40 캜 for about 2 days and then subjected to pressure distillation to obtain an extract. Fermentation step of fermenting primary fermented lactic acid fermented for 7 to 10 days in a fermenter maintained at a temperature of 40 ° C.
상기 "생약재"란 천연에서 얻어지는 의약품으로서, 참나무잎, 두송잎, 진피, 갈근, 갈화, 갈엽, 계피, 송순, 약쑥, 헛개나무 열매, 겨우살이, 조릿대, 까마중, 민들레, 인동꽃, 구기자, 및 이들의 조합으로 구성된 군에서 선택된 생약재를 사용하였다.The "medicinal herbs" are medicines obtained from nature, oak leaves, birch leaves, dermis, roots, brown flowers, brown leaves, cinnamon, pine shoots, wormwood, barberry, mistletoe, stalks, crows, dandelions, honeysuckle, wolfberry, and these Herbs selected from the group consisting of were used.
상기 유산균은 락토바실러스 루테리, 락토바실러스 카제이, 락토바실러플란타룸, 락토바실러스 애시도필러스 및 이들의 조합을 사용하였다.The lactic acid bacterium used Lactobacillus luteri, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus ashdophyllus and combinations thereof.
상기 가압증류는 증류장치에 대기압보다 높은 압력을 가하고 진행하는 증류 방법을 사용하였다.The distillation method was used in which the pressure distillation was performed by applying a pressure higher than atmospheric pressure to the distillation apparatus.
이어서, 1차 유산균 발효물에 대해 0.1∼0.5 중량%의 수용성 프로폴리스를 가하고 유산균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 2차 유산균 발효단계를 실시하였다.Next, a fermentation step of a second lactic acid bacterium was carried out by adding 0.1 to 0.5% by weight of water-soluble propolis to the fermented product of the first lactic acid bacteria, adding lactic acid bacteria, and fermenting the fermented product in a fermenter maintained at a temperature of 30 to 40 ° C for about 2 days.
상기 수용성 프로폴리스는 그 자체가 항산화 효과를 갖는 물질이지만, 본 발명에 따른 상기 미생물 발효액은 프로폴리스의 단순한 부가에 의해 얻어지는 항산화 효과보다 현저히 높은 항산화 효과가 얻어질 수 있다.The water-soluble propolis itself is a substance having an antioxidant effect, the microbial fermentation broth according to the present invention can be obtained an antioxidant effect significantly higher than the antioxidant effect obtained by the simple addition of propolis.
이어서, 2차 유산균 발효물에 대해 0.5∼2 중량%의 미네랄을 가하고 효모균을 부여하여 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 3차 효모균 발효단계를 실시하였다.Subsequently, a third yeast fermentation step of adding 0.5 to 2% by weight of mineral to the secondary lactic acid bacteria fermentation and giving yeast bacteria and fermentation in a fermentation tank maintaining a temperature of 30 to 40 ° C. for about 2 days was performed.
상기 "미네랄"은 인체의 성장과 유지 및 생식에 비교적 소량 필요한 영양물질인 광물질을 사용하였다.The "mineral" used a mineral that is a relatively small amount of nutrients necessary for the growth, maintenance and reproduction of the human body.
상기 효모균은 통상의 효모균 발효에 사용될 수 있는 임의의 효모균이 사용될 수 있으며 사카로마이세스 세레비지애(Saccharomyces cerevisiae), 사카로아미세스 엘리소이더스(Saccharomyces ellipsoidus) 또는 이들의 조합을 사용하였다.The yeast may be used any yeast that can be used for conventional yeast fermentation and used Saccharomyces cerevisiae, Saccharomyces ellipsoidus or a combination thereof.
이어서, 3차 효모균 발효물에 방선균·사상균·고초균·황국균 및 초산균을 접종하고 30∼40℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 4차 발효단계를 실시하였다.Next, a fourth fermentation step in which the actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukguk and acetic acid bacteria were inoculated into the fermentation product of the third yeast strain and fermented in a fermenter kept at a temperature of 30 to 40 캜 for about 2 days was carried out.
상기 방선균은 스트렙토마이세스 그리세우스(Streptomyces griseus), 스트렙토마이세스 아우레우스(Streptomyces aureus), 스트렙토마이세스 아비도플라부스(Streptomycesabisoflavus) 또는 이들의 조합을 사용하였다.The actinomycetes were used Streptomyces griseus, Streptomyces aureus, Streptomyces avidovabus (Streptomycesabisoflavus) or a combination thereof.
상기 사상균은 누룩곰팡이속 (Aspergillus), 페니실리움속(Penicillium), 리조푸스속(Rhizopus)이 만들어낸 가는 실 모양의 균사체(菌絲體)와 자실체(子實體)를 사용하였다.The filamentous fungus used thin mycelium and fruiting bodies produced by the yeast fungus (Aspergillus), penicillium (Penicillium), Rizopus genus.
상기 고초균은 바실러스 서브틸리스(Bacillus subtilis), 바실러스 서브틸리스 스피지제피아이(Bacillus subtilis), 바실러스 메가테리움(Bacillus megaterium), 바실러스 리체니포르미스(Bacillus licheniformis), 바실러스 풀미스(Bacillus pumilus) 또는 이들의 조합을 사용하였다.Bacillus subtilis, Bacillus subtilis, Bacillus subtilis, Bacillus megaterium, Bacillus megaterium, Bacillus licheniformis, Bacillus pumilus ) Or combinations thereof.
이어서, 4차 발효물에 대해 0.05∼1중량%의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 10∼30℃의 온도를 유지하는 발효조에서 약 2일간 발효시키는 5차 발효단계를 실시하여 복합 미생물 발효액을 완성하였다.Subsequently, by adding a 0.05-1% by weight of glycerin to the fourth fermentation product, homogenizing by high-speed dispersion, and then fermented in a fermentation tank maintained at a temperature of 10 ~ 30 ℃ for about 2 days to carry out the 5th fermentation step complex microbial fermentation broth Was completed.
상기 "글리세린"은 화학식 C3H5(OH)3, 분자량 92.10으로 흡습성이 강하고, 수용성이며, 자당의 3분의 1 정도의 감미가 있는 식품 첨가제이다.The above-mentioned "glycerin" is a food additive having the formula C3H5 (OH) 3, a molecular weight of 92.10, a hygroscopic property, water solubility and a sweetness about one-third of sucrose.
상기 고속분산 작업은 4차 복합 발효물과 글리세린의 혼합물을 균질화시키기 위해 수행하는 것으로서 800∼1000rpm의 속도로 회전시켜 균질화하였다.The high-speed dispersing operation was performed to homogenize a mixture of the fourth composite fermented product and glycerin, and was homogenized by rotating at a speed of 800 to 1000 rpm.
상기 5차 발효에 의하여 완성된 미생물 발효액은 그 자체로서 항산화 효과가 매우 뛰어날 뿐만 아니라 섭취하였을 때 체내 효소작용에 도움을 주며, 음식을 섭취 후 음용하면 소화 흡수를 촉진시키고, 일반적인 장내 부패균의 병원성 세균의 증식을 억제하는 효과가 있다.The fermentation broth of the microorganism completed by the fifth fermentation is not only excellent in antioxidative effect itself but also contributes to the enzymatic action when ingested and promotes digestion and absorption by ingesting food after ingestion, The effect of suppressing the proliferation of the cells.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.
Claims (4)
숙성이 완료된 홍삼 찌꺼기에 대해 중량비율 5∼8배수의 물을 가하여 탱크에 투입하는 단계;
히터로 탱크를 가열하여 내부온도가 80∼85℃가 유지되도록 하고, 홈삼과 용수에 초음파진동과 미세 기포를 부여하여 6∼8시간 추출하는 단계;
추출이 완료된 유기사포닌 추출액을 9∼11℃온도를 유지하는 저온 숙성실에 넣고 22∼26시간 숙성시키는 단계로 이루어진 것을 특징으로 하는 유기사포닌 성분의 홍삼 추출액 제조방법.
Extracting red ginseng 4-6 times and adding 0.5-1% by weight of an organic acid to the remaining red ginseng residues and putting them in a low-temperature aging chamber maintaining a temperature of 9-11 ° C. and aging for 22 to 26 hours;
Adding water having a weight ratio of 5 to 8 to the red ginseng residue which has been aged, and adding the water to the tank;
Heating the tank with a heater to maintain an internal temperature of 80 to 85 캜, applying ultrasound vibration and fine bubbles to the water of the groove and extracting the water for 6 to 8 hours;
The red ginseng extract manufacturing method of the organic saponin component comprising the step of putting the extracted organic saponin extract in a low-temperature aging chamber maintained at 9 ~ 11 ℃ temperature for 22 to 26 hours.
상기 유기산은 구연산과 호박산을 8 : 2중량% 혼합한 것을 특징으로 하는 유기사포닌 성분의 홍삼 추출액 제조방법.
The method of claim 1,
The organic acid is a method for producing red ginseng extract of the organic saponin component, characterized in that the mixture of citric acid and succinic acid: 8: 2% by weight.
숙성이 완료된 추출액에 생약재를 유기산으로 발효시킨 미생물 발효액, 몰약(沒藥) 추출액, 황칠 추출액, 옻칠 추출액을 1 : 1 : 1 : 1 : 1 중량비율로 혼합하고, 70∼74시간 발효시키는 단계가 더 포함되도록 한 것을 특징으로 하는 유기사포닌 성분의 홍삼 추출액 제조방법.
The method of claim 1,
The microbial fermentation, myrrh extract, Hwangchil extract, and lacquer extract which fermented the herbal medicines with organic acid were mixed to the matured extract in a ratio of 1: 1: 1: 1: 1 and fermented for 70 to 74 hours. Red ginseng extract manufacturing method of an organic saponin component, characterized in that further comprises.
생약재의 전체중량에 대해 0.3∼0.8중량%의 소금을 가하고 유산균을 부여하여 발효시킨 다음 가압 증류하여 획득한 추출물을 숙성 발효시키는 1 차 유산균 발효단계;
1차 유산균 발효물에 대해 0.1∼0.5 중량%의 수용성 프로폴리스를 가하고 유산균을 부여하여 발효시키는 2차 유산균 발효단계;
2차 유산균 발효물에 대해 0.5∼2 중량%의 미네랄을 가하고 효모균을 부여하여 발효시키는 3차 효모균 발효단계;
3차 효모균 발효물에 방선균·사상균·고초균·황국균·초산균을 접종하고 발효시키는 4차 발효단계;
4차 발효물에 대해 0.05∼1중량%의 글리세린을 첨가하고 고속 분산시켜 균질화시킨 다음 발효시키는 5차 발효단계에 의하여 미생물 발효액이 완성되도록 한 것을 특징으로 하는 유기사포닌 성분의 홍삼 추출액 제조방법.According to claim 3, wherein the manufacturing process of the microbial fermentation broth obtained by fermenting the herbal medicine with an organic acid,
Primary lactic acid bacteria fermentation step of adding 0.3 ~ 0.8% by weight of salt to the total weight of the herbal medicines, giving fermentation by lactic acid bacteria and then fermenting the extract obtained by pressure distillation;
A secondary lactic acid bacteria fermentation step of adding 0.1-0.5% by weight of a water-soluble propolis to the primary lactic acid bacteria fermentation product and giving lactic acid bacteria for fermentation;
A third yeast fermentation step of adding 0.5-2% by weight of the mineral to the secondary lactic acid bacteria fermentation and giving yeast bacteria to ferment;
A fourth fermentation step of inoculating and fermenting actinomycetes, filamentous fungi, Bacillus subtilis, Hwang gukyun, and acetic acid bacteria in the fermented product of the third yeast;
Wherein the microbial fermentation broth is completed by a fifth fermentation step in which 0.05 to 1% by weight of glycerin is added to the fourth fermentation product and homogenized at high speed and then fermented to complete the microbial fermentation broth.
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