KR20140112777A - Method for producing red ginseng water extract with enhanced specific ginsenoside content - Google Patents
Method for producing red ginseng water extract with enhanced specific ginsenoside content Download PDFInfo
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- KR20140112777A KR20140112777A KR1020130027289A KR20130027289A KR20140112777A KR 20140112777 A KR20140112777 A KR 20140112777A KR 1020130027289 A KR1020130027289 A KR 1020130027289A KR 20130027289 A KR20130027289 A KR 20130027289A KR 20140112777 A KR20140112777 A KR 20140112777A
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- extract
- hours
- water
- ginseng
- Prior art date
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- 239000000284 extract Substances 0.000 title claims abstract description 126
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- 229930182494 ginsenoside Natural products 0.000 title claims abstract description 29
- 229940089161 ginsenoside Drugs 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title description 14
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- 238000000605 extraction Methods 0.000 claims description 39
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- NWMIYTWHUDFRPL-UHFFFAOYSA-N sapogenin Natural products COC(=O)C1(CO)C(O)CCC2(C)C1CCC3(C)C2CC=C4C5C(C)(O)C(C)CCC5(CCC34C)C(=O)O NWMIYTWHUDFRPL-UHFFFAOYSA-N 0.000 description 1
- -1 slice Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- UOJAEODBOCLNBU-UHFFFAOYSA-N vinaginsenoside R4 Natural products C1CC(C2(CC(O)C3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC1OC(CO)C(O)C(O)C1O UOJAEODBOCLNBU-UHFFFAOYSA-N 0.000 description 1
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Abstract
Description
본 발명은 홍삼에 물을 가하여 1차 추출에서는 온도를 낮게 하여 사포닌의 함량을 높이고, 2차 추출에서는 온도를 높게 하여 맛을 증진시켜 품질이 향상된 홍삼 물 추출액의 제조방법, 상기 방법으로 제조된 홍삼 물 추출액 및 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법에 관한 것이다.The present invention relates to a method for preparing red ginseng water extract having improved quality by increasing the content of saponin by lowering the temperature in the first extraction by adding water to red ginseng and increasing the temperature by increasing the temperature in the second extraction, A water extract and a ginsenoside content in a red ginseng water extract.
최근에는 생활수준의 향상과 건강에 대한 관심이 높아지면서 인삼에 관한 관심이 확산되어 식품가공 기술의 발달과 함께 소비자의 기호에 부응하는 다양한 가공제품이 개발되어 제품에 대한 수요가 급격히 늘어나고 있다. In recent years, as the level of living and interest in health have increased, interest in ginseng has spread, and a variety of processed products corresponding to consumers' preferences have been developed along with the development of food processing technology, and the demand for products is rapidly increasing.
인삼은 식물 분류학상으로 오갈피나무과(Araliaceae)의 인삼속(Panax)에 속하는 다년생 음지성 초본식물로서 오래전부터 한방에서 중요한 약재로 사용되어져 왔다. 인삼은 일반적으로 가공방법에 따라 백삼과 홍삼으로 구별되며 백삼은 밭에서 채굴한 가공되지 아니한 인삼 즉, 수삼을 그대로 건조한 것이고 홍삼은 수삼을 증숙하여 건조 가공한 것으로 제조과정 중에서 사포닌 변형과 아미노산 변화 그리고 갈변화 등의 여러 화학적인 변화가 수반된다. 특히 홍삼의 제조과정에서 발생되는 열에 의해 인삼에는 존재하지 않는 홍삼만의 특유 성분인 진세노사이드 Rg2, Rg3, Rhl, Rh2 등의 사포닌 성분이 새로이 생성되며, 이러한 홍삼 특유 사포닌은 암예방 작용, 암세포 성장억제 작용, 혈압 강하작용, 뇌신경세포 보호 및 학습능력 개선작용, 항혈전 작용, 항산화 작용, 면역증강, 혈당강하 등이 있다고 알려져 있어 이에 대한 홍삼만의 탁월한 약리 효능을 기대할 수 있다. 하지만 홍삼은 건조되어 딱딱하게 경질화된 상태로써 이것을 직접 섭취하기는 어렵기 때문에 일반적으로 분말, 절편, 타블렛, 농축액, 파우치 등의 형태로 가공되어 유통되고 있으며, 그 중에서 소비자가 간편하게 복용할 수 있는 추출액(파우치)의 소비가 증대되고 있다. 따라서 국내 홍삼가공제품 대다수는 이 홍삼 추출물을 함유하거나 그 자체로서 제품화되어 시중에 판매되고 있으며, 생산현장에서도 홍삼 추출물 제조가 가장 많이 이루어지고 있다.Ginseng is a perennial herbaceous herbaceous plant belonging to Panax ginseng (Araliaceae) in plant taxonomy and has long been used as an important medicinal herb in oriental medicine. Ginseng is generally classified as white ginseng and red ginseng according to the processing method. White ginseng is dried as it is, that is, unprocessed ginseng, that is, ginseng, which is mined in the field, and red ginseng is steamed and dried. And changes in the chemical structure. Especially, the saponin components such as ginsenosides Rg2, Rg3, Rhl, and Rh2, which are unique components of ginseng, which are not present in ginseng, are newly generated by the heat generated in the manufacturing process of red ginseng. It is known that there is growth inhibitory action, hypotensive action, brain cell protection and learning ability improving action, anti-thrombogenic action, antioxidant action, immune enhancement, blood glucose lowering, and so it can be expected to exert excellent pharmacological effect only for red ginseng. However, since red ginseng is dried and hardened, it is difficult to directly take it. Therefore, it is usually processed and distributed in the form of powder, slice, tablet, concentrate, pouch, etc., The consumption of the extract (pouch) is increasing. Therefore, the majority of Korean red ginseng processed products contain the red ginseng extract or are commercialized as such, and the red ginseng extract is most widely produced at the production site.
일반적으로 생산현장에서의 홍삼 추출물 제조방법은 크게 추출공정, 여과공정 순으로 이루어지고 있으나, 아직까지 그 공정이 확립되어 있지 않고, 특히 홍삼 추출공정의 경우에는 생산자마다 추출방법이 달라 똑같은 품질의 홍삼원료를 사용하는 경우에도 생산된 홍삼 추출물의 품질에 차이가 발생하고 있다. 또한 홍삼을 추출하는 방법에서 추출용매와 추출온도 및 시간을 어떻게 설정하느냐에 따라 홍삼 추출물의 품질 척도인 사포닌 함량이 달라지게 되는데 반해, 생산현장에서는 이에 대한 정확한 과학적 근거없이 대부분 오랜 경험적인 방식에 따라 홍삼을 추출하고 있는 실정이다.Generally, red ginseng extract is produced in the order of extraction process and filtration process in the order of production, but the process has not been established yet. Especially, in case of red ginseng extraction process, extraction method is different for each producer. Even when raw materials are used, there is a difference in the quality of the red ginseng extract produced. In addition, in the method of extracting red ginseng, the saponin content of the red ginseng extract varies depending on the extraction solvent and the setting temperature and time of extraction. In contrast, in the production field, .
한국특허등록 제1011038호에는 홍삼 추출물 및 이를 함유한 홍삼 음료가 개시되어 있으나, 본 발명의 특정 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법과는 상이하다.Korean Patent Registration No. 1011038 discloses a red ginseng extract and a red ginseng beverage containing the red ginseng extract, but is different from the method for preparing a red ginseng water extract in which the specific ginsenoside content of the present invention is enhanced.
본 발명은 상기와 같은 요구에 의해 고안된 것으로서, 본 발명의 목적은 홍삼 물 추출액을 제조할 때 1차 추출에서는 온도를 낮게 하여 사포닌의 함량을 높이고, 2차 추출에서는 온도를 높게 하여 맛을 증진시켜 추출액의 품질을 최적화하여 제조된 홍삼 물 추출액을 제공하는 데 있다.It is an object of the present invention, which is devised by the above-mentioned requirement, to provide a method of increasing the content of saponin by lowering the temperature in the first extraction and increasing the temperature in the second extraction, And to provide a red ginseng water extract prepared by optimizing the quality of the extract.
상기 과제를 해결하기 위해, 본 발명은 (a) 홍삼에 물을 첨가하여 1차 추출하는 단계; 및 (b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 온도를 더 높여 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for producing a red ginseng product, comprising the steps of: (a) And (b) separately extracting the above-mentioned primary extract, and further adding water to the remaining red ginseng roots to further increase the temperature thereof, followed by secondary extraction and mixing with the above-mentioned primary extract, The present invention also provides a method for producing a red ginseng water extract having enhanced side content.
또한, 본 발명은 상기 방법으로 제조된 홍삼 물 추출액을 제공한다.In addition, the present invention provides a red ginseng extract obtained by the above method.
또한, 본 발명은 (a) 홍삼에 물을 첨가하여 1차 추출하는 단계; 및 (b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 온도를 더 높여 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 진세노사이드 함량을 증가시키는 것을 특징으로 하는 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법을 제공한다.Further, the present invention provides a method for producing red ginseng, comprising the steps of: (a) And (b) separating the extracted primary extract and adding water to the remaining ginseng roots to further increase the temperature, and then mixing the extract with the primary extracted extract to increase the ginsenoside content Wherein the ginsenoside content in the red ginseng water extract is increased.
본 발명에 따르면, 본 발명의 홍삼 물 추출액은 기존의 홍삼 물 추출액에 비해 특정 진세노사이드 함량이 증진되고 쓴맛이 적고 맛이 부드러워 소비자들이 거리낌없이 섭취할 수 있어 기존의 홍삼 제품과는 차별화된 제품을 제공할 수 있고, 이를 통해 농가의 소득 증대를 기대할 수 있다.According to the present invention, the red ginseng water extract of the present invention improves the specific ginsenoside content compared to the conventional red ginseng water extract, has a low bitter taste and is soft in taste, so consumers can take it without hesitation. , Which can be expected to increase the income of farm households.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,
(a) 홍삼에 물을 첨가하여 1차 추출하는 단계; 및(a) adding water to red ginseng to effect primary extraction; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 온도를 더 높여 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법을 제공한다.(b) separating the firstly extracted liquid separately and adding water to the remaining red ginseng roots to further increase the temperature, and secondly extracting and mixing with the first extracted liquid, The present invention provides a method for producing a red ginseng water extract having an improved content.
본 발명의 홍삼 물 추출액의 제조방법에서, 상기 증진되는 특정 진세노사이드가 Rb1, Rb3, Rc, Re, Rf, Rg1 또는 Rh2일 경우 상기 홍삼 물 추출액의 제조방법은 바람직하게는When the specific ginsenosides to be promoted are Rb1, Rb3, Rc, Re, Rf, Rg1 or Rh2 in the process for preparing the red ginseng water extract of the present invention,
(a) 홍삼에 물을 첨가하여 72~78℃에서 6~12시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and first extracting at 72 to 78 ° C for 6 to 12 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 82~88℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있으며,(b) separating the extracted primary extract and adding water to the remaining red ginseng, and then performing secondary extraction at 82 ~ 88 ° C for 6 ~ 12 hours and mixing with the primary extract,
더욱 바람직하게는More preferably,
(a) 홍삼에 물을 첨가하여 74~76℃에서 8~10시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and firstly extracting it at 74 to 76 ° C for 8 to 10 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 84~86℃에서 8~10시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있으며,(b) separating the extracted primary extract, adding water to the remaining red ginseng, separating the extract at 84 to 86 ° C for 8 to 10 hours, and mixing with the primary extracted extract,
가장 바람직하게는Most preferably,
(a) 홍삼에 물을 첨가하여 75℃에서 9시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and extracting it at 75 캜 for 9 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 85℃에서 9시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있다.(b) extracting the primary extracts separately, adding water to the remaining red ginseng roots, and then secondary extraction at 85 ° C for 9 hours and mixing with the primary extract.
또한, 본 발명의 홍삼 물 추출액의 제조방법에서, 상기 특정 진세노사이드가 Rb2, Rd, Rg2, Rg3 또는 Rh1일 경우 상기 홍삼 물 추출액의 제조방법은 바람직하게는When the specific ginsenoside is Rb2, Rd, Rg2, Rg3 or Rh1 in the method for preparing the red ginseng water extract of the present invention,
(a) 홍삼에 물을 첨가하여 82~88℃에서 6~12시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and first extracting it at 82 to 88 ° C for 6 to 12 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 92~98℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있으며,(b) separating the extracted primary extract and adding water to the remaining red ginseng, and then performing secondary extraction at 92 to 98 ° C for 6 to 12 hours and mixing with the primary extracted extract,
더욱 바람직하게는More preferably,
(a) 홍삼에 물을 첨가하여 84~86℃에서 8~10시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and extracting it at 84 to 86 ° C for 8 to 10 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 94~96℃에서 8~10시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있으며,(b) extracting the primary extract separately, adding water to the remaining red ginseng roots, and then secondary extraction at 94 to 96 ° C for 8 to 10 hours and mixing with the primary extracted extract,
가장 바람직하게는Most preferably,
(a) 홍삼에 물을 첨가하여 85℃에서 9시간 동안 1차 추출하는 단계; 및(a) adding water to red ginseng and extracting it at 85 ° C for 9 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 95℃에서 9시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함할 수 있다.(b) extracting the first extract, separately adding red to the remaining red ginseng, adding water to the second red ginseng extract at 95 ° C for 9 hours, and mixing with the first extracted ginseng extract.
본 발명의 홍삼 물 추출액의 제조방법에서, 본 발명의 홍삼 물 추출액의 추출용매는 물을 사용하는 것이 바람직한데, 이는 전통적으로 인삼은 물로 달여 섭취하여 왔고 추출액 상태로 섭취하는 것이 분말보다 소화흡수가 빠르기 때문이다. 더욱이 물로 추출한 홍삼 추출액은 추출한 후 따로 처리공정을 거치지 않고 바로 섭취할 수 있고 장기간 복용하여도 문제를 일으키지 않으며 소비자들도 안전하게 거리낌없이 음용할 수 있어 더욱 선호하는 추출액으로 제조할 수 있다.In the method for preparing the red ginseng water extract of the present invention, it is preferable to use water as the extraction solvent of the red ginseng water extract of the present invention. Traditionally, ginseng has been consumed for a long time by water, It is because it is fast. In addition, the extract of red ginseng extracted with water can be taken directly without any treatment after extraction, and it does not cause problems even when taken for a long time, and consumers can safely drink without any hesitation, so that they can be manufactured as a preferred extract.
또한, 본 발명의 홍삼 물 추출액의 제조방법에서, 본 발명의 홍삼 추출액 제조 시 상기와 같은 추출조건은 특정 진세노사이드가 효율적으로 추출되어 홍삼의 기능성 성분을 최대로 증진시키면서 당도가 높아 기호도를 향상시킬 수 있었으나, 상기 추출조건을 벗어나는 경우 홍삼에 함유되어 있는 유효성분이 손실되고 홍삼 추출액의 신맛 등 관능미를 감소시켜 추출액의 품질을 저하시키는 문제점이 있다. 또한, 홍삼을 숙성 또는 발효시켜 숙성물 및 발효물 형태로 제조하는 경우 시간, 노력 및 비용이 많이 소요되므로, 본 발명은 짧은 시간 안에 추출한 추출액 형태로 제공함으로써 보다 신속하고 경제적으로 제조할 수 있는 이점이 있다.In addition, in the method of producing the red ginseng water extract of the present invention, the extraction conditions as described above in the production of the red ginseng extract of the present invention are such that the specific ginsenosides are efficiently extracted and the functional ingredient of red ginseng is maximally promoted, However, there is a problem in that the active ingredient contained in red ginseng is lost when the extraction condition is exceeded, and the sensuality such as the sourness of the red ginseng extract is reduced to deteriorate the quality of the extract. In addition, when aged or fermented red ginseng is aged and fermented, it takes a lot of time, effort, and cost. Therefore, the present invention can provide an advantage in that it can be produced quickly and economically .
또한, 본 발명의 홍삼 물 추출액의 제조방법에서, 상기 (a)단계의 홍삼은 바람직하게는 4~6년근 인삼을 94~100℃에서 2~4시간 동안 증숙하고, 55~65℃에서 1차 건조한 후, 45~55℃에서 2차 건조하고 일광으로 3차 건조하여 제조된 것일 수 있으며, 더욱 바람직하게는 5년근 인삼을 97℃에서 3시간 동안 증숙하고, 60℃에서 1차 건조한 후, 50℃에서 2차 건조하고 일광으로 3차 건조하여 제조된 것일 수 있다. 또한, 상기 (a)단계의 홍삼은 주근을 0.5~0.8 cm, 세근을 1.5~2.5 cm로 잘라 주근과 세근을 6~8:2.5~3.5의 중량비율로 혼합한 것일 수 있으며, 바람직하게는 주근을 0.5~0.8 cm, 세근을 2 cm로 잘라 주근과 세근을 7:3의 중량비율로 혼합한 것일 수 있다. 상기와 같은 제조된 홍삼의 주근과 세근을 상기와 같은 비율을 사용하여 물 추출액으로 제조하는 것이 홍삼 추출액의 쓴맛이 감소하고 맛이 부드러워 부담없이 섭취할 수 있는 홍삼 물 추출액으로 제조할 수 있었다. 또한, 상기와 같은 조건으로 홍삼을 제조하고, 제조한 홍삼을 상기와 같이 자르고 혼합하는 구성은 홍삼의 추출단계에서 홍삼의 추출온도 및 시간에 영향을 주는 작용을 하므로, 홍삼 물 추출액 내의 특정 진세노사이드 함량을 증가시키기 위해서는 상기와 같은 조건으로 홍삼을 제조하고, 제조한 홍삼을 상기와 같이 자르고 혼합하는 것이 바람직하다.In addition, in the method for preparing the red ginseng water extract of the present invention, the red ginseng in step (a) is preferably fried for 4 to 6 years at 94 to 100 ° C for 2 to 4 hours, Dried, followed by secondary drying at 45 to 55 ° C and tertiary drying with sunlight. More preferably, the 5-year-old ginseng is first boiled at 97 ° C for 3 hours, first dried at 60 ° C, Lt; RTI ID = 0.0 > C, < / RTI > followed by tertiary drying in sunlight. In the step (a), red ginseng may be prepared by cutting main roots at 0.5 to 0.8 cm, fine roots at 1.5 to 2.5 cm, and mixing main roots and fine roots at a weight ratio of 6 to 8: 2.5 to 3.5, Of 0.5 to 0.8 cm, fine roots of 2 cm, and main roots and fine roots at a weight ratio of 7: 3. The prepared red ginseng main roots and fine roots were prepared as a water extract using the same ratios as described above, so that the red ginseng extract could be prepared by taking the ginseng extract in a reduced bitter taste and soft taste. In addition, since the red ginseng is manufactured under the same conditions as described above and the red ginseng thus produced is cut and mixed as described above, it has an effect on the extraction temperature and time of red ginseng in the extraction step of red ginseng, In order to increase the side content, red ginseng is prepared under the same conditions as described above, and the red ginseng thus prepared is cut and mixed as described above.
본 발명은 또한, 상기 방법으로 제조된 홍삼 물 추출액을 제공한다.The present invention also provides a red ginseng extract prepared by the above method.
본 발명은 또한,The present invention also relates to
(a) 홍삼에 물을 첨가하여 1차 추출하는 단계; 및(a) adding water to red ginseng to effect primary extraction; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 온도를 더 높여 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 진세노사이드 함량을 증가시키는 것을 특징으로 하는 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법을 제공한다.(b) separately extracting the primary extract, and adding water to the remaining red ginseng roots to further increase the temperature, and then mixing with the primary extract, thereby increasing the ginsenoside content The present invention provides a method for increasing ginsenoside content in red ginseng water extract.
본 발명의 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법에서, 상기 증진되는 진세노사이드가 Rb1, Rb3, Rc, Re, Rf, Rg1 또는 Rh2일 경우 바람직하게는When the ginsenosides to be enhanced are Rb1, Rb3, Rc, Re, Rf, Rg1 or Rh2 in the process for preparing the red ginseng water extract having improved ginsenoside content according to the present invention,
(a) 주근을 0.5~0.8 cm, 세근을 1.5~2.5 cm로 잘라 주근과 세근을 6~8:2.5~3.5의 중량비율로 준비한 홍삼 0.8~1.2 kg에 물 8~12 L를 첨가하여 72~78℃에서 6~12시간 동안 1차 추출하는 단계; 및(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the main muscle and fine muscle at a weight ratio of 6-8: 2.5 ~ Lt; RTI ID = 0.0 > 78 C < / RTI > for 6 to 12 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 8~12 L를 첨가하여 82~88℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있으며,(b) The above-mentioned extracted liquid of the first step is separated, and 8-12 L of water is added to the remaining red ginseng, and the resultant can be extracted at 82 ~ 88 ° C for 6 ~ 12 hours and mixed with the first extract.
더욱 바람직하게는More preferably,
(a) 주근을 0.5~0.8 cm, 세근을 1.8~2.2 cm로 잘라 주근과 세근을 6.5~7.5:2.8~3.2의 중량비율로 준비한 홍삼 0.9~1.1 kg에 물 9~11 L를 첨가하여 74~76℃에서 8~10시간 동안 1차 추출하는 단계; 및(a) 9 ~ 11 L of water was added to 0.9 ~ 1.1 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine muscle to 1.8 ~ 2.2 cm and the weight ratio of 6.5 ~ 7.5: 2.8 ~ 3.2. ≪ / RTI > for 8-10 hours at 76 < 0 >C; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 9~11 L를 첨가하여 84~86℃에서 8~10시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있으며,(b) Separately separating the extract from the first extract, adding 9 to 11 L of water to the remaining red ginseng, and performing secondary extraction at 84 to 86 ° C for 8 to 10 hours, and mixing with the primary extract,
가장 바람직하게는Most preferably,
(a) 주근을 0.5~0.8 cm, 세근을 2 cm로 잘라 주근과 세근을 7:3의 중량비율로 준비한 홍삼 1 kg에 물 10 L를 첨가하여 75℃에서 9시간 동안 1차 추출하는 단계; 및(a) 1 L of water was added to 1 kg of red ginseng prepared by cutting main roots at 0.5 to 0.8 cm and fine roots at 2 cm, and main roots and fine roots at a weight ratio of 7: 3, followed by primary extraction at 75 ° C for 9 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 10 L를 첨가하여 85℃에서 9시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있다.(b) The above-mentioned primary extract is separated, and 10 L of water is added to the remaining red ginseng, which is then subjected to secondary extraction at 85 ° C for 9 hours and then mixed with the primary extract.
또한, 본 발명의 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법에서, 상기 증진되는 진세노사이드가 Rb2, Rd, Rg2, Rg3 또는 Rh1일 경우 바람직하게는In addition, in the method for preparing the red ginseng water extract having enhanced ginsenoside content according to the present invention, when the enhancing ginsenoside is Rb2, Rd, Rg2, Rg3 or Rh1,
(a) 주근을 0.5~0.8 cm, 세근을 1.5~2.5 cm로 잘라 주근과 세근을 6~8:2.5~3.5의 중량비율로 준비한 홍삼 0.8~1.2 kg에 물 8~12 L를 첨가하여 82~88℃에서 6~12시간 동안 1차 추출하는 단계; 및(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the weight ratio of 6-8: 2.5 ~ Gt; 88 C < / RTI > for 6 to 12 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 8~12 L를 첨가하여 92~98℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있으며,(b) The above-mentioned extracted liquid of the first extract is separated, and 8-12 L of water is added to the remaining red ginseng, and the mixture is secondly extracted at 92 ~ 98 ° C for 6 ~ 12 hours and mixed with the first extract.
더욱 바람직하게는More preferably,
(a) 주근을 0.5~0.8 cm, 세근을 1.8~2.2 cm로 잘라 주근과 세근을 6.5~7.5:2.8~3.2의 중량비율로 준비한 홍삼 0.9~1.1 kg에 물 9~11 L를 첨가하여 84~86℃에서 8~10시간 동안 1차 추출하는 단계; 및(a) 9-11 L of water was added to 0.9-1.1 kg of red ginseng prepared by cutting the main muscle to 0.5 to 0.8 cm and the fine root to 1.8 to 2.2 cm and the weight ratio of the main muscle and the fine muscle to the weight ratio of 6.5 to 7.5: 2.8 to 3.2, Lt; RTI ID = 0.0 > 86 C < / RTI > for 8 to 10 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 9~11 L를 첨가하여 94~96℃에서 8~10시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있으며,(b) Separately extracting the above-mentioned primary extract, and adding 9 ~ 11 L of water to the remaining red ginseng roots, followed by secondary extraction at 94 ~ 96 ° C for 8 ~ 10 hours and mixing with the primary extract,
가장 바람직하게는Most preferably,
(a) 주근을 0.5~0.8 cm, 세근을 2 cm로 잘라 주근과 세근을 7:3의 중량비율로 준비한 홍삼 1 kg에 물 10 L를 첨가하여 85℃에서 9시간 동안 1차 추출하는 단계; 및(a) adding 10 L of water to 1 kg of red ginseng prepared by cutting the main roots at a weight ratio of 7: 3 by cutting the main roots at 0.5 to 0.8 cm and fine roots at 2 cm and extracting them at 85 ° C for 9 hours; And
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 10 L를 첨가하여 95℃에서 9시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합할 수 있다.
(b) The above-mentioned primary extract is separated, and 10 L of water is added to the remaining red ginseng, which is then subjected to secondary extraction at 95 ° C for 9 hours and then mixed with the primary extract.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
재료 및 방법Materials and methods
1. 홍삼 제조1. Red ginseng manufacturing
본 실험에 사용한 홍삼은 5년근 원료 수삼을 세척하여 사판에 배열한 후 증숙(97℃, 3시간) → 1차 건조(60±5℃) → 2차 건조(50±5℃) → 일광 건조하여 원형 홍삼으로 제조한 것을 사용하였다.
The red ginseng used in this experiment was washed with 5-year-old raw ginseng raw material and arranged on a swab, followed by steam (97 ° C, 3 hours), primary drying (60 ± 5 ° C), secondary drying (50 ± 5 ° C) Which was prepared from round red ginseng.
2. 홍삼 물 추출액 제조2. Manufacture of red ginseng water extract
홍삼의 주근은 0.5~0.8 cm, 세근은 2 cm 내외로 잘라 주근, 세근을 7:3의 중량 비율로 1 kg을 정량하여 면 주머니에 넣은 다음 20 ℓ의 생수를 첨가해 각각 75℃, 85℃의 추출기(용남산업 50 ℓ용)에 넣고 6, 12, 18시간 별로 500 ㎖의 홍삼 물 추출액을 채취하였다.1 kg of red ginseng was cut into 0.5 ~ 0.8 cm and fine roots were cut into 2 cm and 1 kg was weighed at a weight ratio of 7: 3 to the cotton pouch. Then, And 500 ml of red ginseng water extract was collected every 6, 12, and 18 hours.
또한 저온과 고온 추출의 혼합된 홍삼 물 추출액을 제조하기 위하여 주근과 세근의 비율이 7:3 비율인 홍삼 1 kg을 정량하여 면 주머니에 넣고 10 ℓ의 생수를 첨가하여 75℃에서 1차 추출한 후 추출액을 따로 모아두고 1차 추출한 홍삼박에 다시 10 ℓ의 증류수를 첨가하여 85℃ 2차 추출한 후 1차 추출한 추출액과 혼합하였다. 위와 같은 방법으로 75℃에서 1차 추출한 후 85℃에서 2차 추출하고 혼합하여 추출액을 얻었고, 또한, 상기와 같은 방법으로 제조하되, 85℃에서 1차 추출한 후 95℃에서 2차 추출하고 혼합하여 추출액을 얻었다.
In addition, 1 kg of red ginseng with a ratio of 7: 3 ratio of main muscle to fine roots was quantitatively prepared in order to prepare mixed red ginseng water extract of low temperature and high temperature extraction, and 10 L of fresh water was added to the cotton pouch, The extracts were collected separately, and 10 ℓ of distilled water was added to the red ginseng leaves firstly extracted, followed by second extraction at 85 ° C and then mixed with the first extract. The extract was firstly extracted at 75 ° C and then extracted at 85 ° C to obtain an extract. In addition, the extract was prepared by the same method as above. The extract was first extracted at 85 ° C, then extracted at 95 ° C, To obtain an extract.
3. 진세노사이드 함량 분석3. Analysis of ginsenoside content
진세노사이드 분석은 고속액체 크로마토그래피법으로 분석하였다.
The ginsenoside analysis was analyzed by high performance liquid chromatography.
4. 당도, 흡광도, pH 측정4. Sugar content, absorbance, pH measurement
당도는 PR-100(Atago. Japan)을 이용하여 Brix를 측정하였다. 탁도는 UV 분광광도계(DU 730; Beckman Culter)를 이용하여 490 nm에서 측정하였고, pH는 MP 220(Mettler Korea)을 이용하여 측정하였다.
Brix was measured using PR-100 (Atago, Japan). The turbidity was measured at 490 nm using a UV spectrophotometer (DU 730; Beckman Culter) and the pH was measured using a MP 220 (Mettler Korea).
실시예Example 1: 추출 조건에 따른 홍삼 물 추출액의 1: Extraction of red ginseng water extract 진세노사이드Gin Senocide 함량 content
75℃에서 18시간 추출한 홍삼 물 추출액의 총 진세노사이드 함량은 78.37 ㎎/100 ㎖을 나타내었고, 85℃에서는 12시간 추출한 홍삼액의 진세노사이드 함량이 79.15 ㎎/100 ㎖를 나타내었다. 더 높은 진세노사이드 함량을 얻기 위하여 1차 추출한 후 홍삼박에 물을 첨가하여 2차 추출한 것을 혼합하는 방법으로 실시한 결과 75℃에서 1차 추출 9시간, 2차 추출은 85℃에서 9시간 추출하여 혼합한 추출액에서는 총 진세노사이드 함량이 98.07 ㎎/100 ㎖의 높은 수치를 보였고 85℃에서 1차 추출 9시간, 2차 추출은 95℃에서 9시간 추출하여 혼합한 추출액도 96.72 ㎎/100 ㎖로 75℃나 85℃에서 추출한 추출액에 비해 높은 함량을 나타냈다. 이상과 같이 홍삼 추출액의 총 사포닌 최대 함량은 저온인 75℃에서 9시간 1차 추출하고 85℃에서 2차 추출하여 혼합한 추출액에서 최고의 농도를 나타냈다.The total ginsenoside content of red ginseng extract extracted at 75 ℃ for 18 hours was 78.37 ㎎ / 100 ㎖. The ginsenoside content of red ginseng extract extracted at 85 ℃ for 12 hours was 79.15 ㎎ / 100 ㎖. In order to obtain higher contents of ginsenosides, the first extraction was performed at 75 ℃ and the second extraction was performed at 85 ℃ for 9 hours. Total ginsenoside content was 98.07 ㎎ / 100 ㎖ higher in the mixed extracts, and the primary extracts were extracted for 9 hours at 85 ℃, and the secondary extracts were extracted at 95 ℃ for 9 hours and 96.72 ㎎ / 100 ㎖ The contents of the extracts were higher than those extracted at 75 ℃ or 85 ℃. As described above, the maximum total saponin content of red ginseng extract was first extracted at low temperature of 75 ° C for 9 hours and then extracted at 85 ° C for the second time.
항 당뇨작용을 나타내는 Rb2의 함량은 85℃에서 1차, 95℃에서 2차 추출한 추출액을 혼합한 홍삼 추출액에서 11.4 ㎎/100 ㎖로 가장 많았고, Re 함량은 75℃에서 1차, 85℃에서 2차 추출한 추출액을 혼합한 홍삼 추출액에서 11.65 ㎎/100 ㎖로 가장 높았다.The content of Rb2, the antidiabetic agent, was the highest in the red ginseng extract, which was the primary extract at 85 ℃ and the secondary extract at 95 ℃, and the Re content was the highest at 75 ℃, The highest extract concentration was 11.65 ㎎ / 100 ㎖ in red ginseng extract.
홍삼의 특유성분으로 항암 및 암 전이 억제활성을 나타내는 프로사포게닌(진세노사이드 Rg2, Rg3, Rh1, Rh2)의 총량은 75℃ 및 85℃에서 각각 추출한 추출액에 비해 75℃에서 1차, 85℃에서 2차 추출하여 혼합한 추출액의 경우에 13.21 ㎎/100 ㎖, 85℃에서 1차, 95℃에서 2차 추출하여 혼합한 경우에 15.67 ㎎/100 ㎖로 증가하였음을 알 수 있었다.The total amount of prosapogenin (ginsenosides Rg2, Rg3, Rh1, and Rh2), which is a specific component of red ginseng and exhibits anticancer and cancer metastasis inhibitory activity, is 75 ° C higher than that of the extracts extracted at 75 ° C and 85 ° C, In the case of the extracts which were secondly extracted and mixed at 13.21 ㎎ / 100 ㎖ at 85 ℃, and 15.67 ㎎ / 100 ㎖ at the second extraction at 95 ℃.
또한, 진세노사이드 Rb1, Rb3, Rc, Re, Rf, Rg1 및 Rh2의 함량은 75℃에서 1차, 85℃에서 2차 추출하여 혼합한 홍삼 물 추출액이 다른 물 추출액에 비해 높은 함량을 나타내었고, 건강기능식품의 규격이 되는 Rb1+Rg1+Rg3의 합도 41.90 ㎎/100 ㎖로 가장 높게 나타났다. 또한, 진세노사이드 Rb2, Rd, Rg2, Rg3 또는 Rh1 함량은 85℃에서 1차, 95℃에서 2차 추출하여 혼합한 홍삼 물 추출액이 다른 물 추출액들에 비해 높은 함량을 나타낸 것을 확인할 수 있었다.
The contents of ginsenosides Rb1, Rb3, Rc, Re, Rf, Rg1 and Rh2 were higher than those of other water extracts at 75 ℃ and 85 ℃, respectively , And the sum of Rb1 + Rg1 + Rg3, which is the standard of health functional foods, was the highest at 41.90 ㎎ / 100 ㎖. In addition, it was confirmed that the ginsenoside Rb2, Rd, Rg2, Rg3 or Rh1 contents were firstly extracted at 85 ° C and secondly extracted at 95 ° C, and the red ginseng water extract was higher than other water extracts.
(℃)Extraction temperature
(° C)
2차 85℃Primary 75 ° C,
Secondary 85 ℃
2차 95℃Primary 85 ° C,
Secondary 95 ℃
§Ps : 프로사포게닌(Rg2+Rg3+Rh1+Rh2)
§ Ps: professional sapogenin (Rg2 + Rg3 + Rh1 + Rh2 )
실시예Example 2: 추출 조건에 따른 홍삼 물 추출액의 이화학적 특성 2: Physicochemical properties of red ginseng extracts according to extraction conditions
홍삼 추출액의 당도는 75℃ 추출액에서는 18시간, 85℃ 추출액에서는 18시간 추출한 용액이 각각 2.43, 2.47 Brix로 장기간 추출하는 것이 당도를 증가시켰다. 흡광도 또한 75, 85℃에서 18시간 추출한 용액이 각각 1.26, 1.65로 가장 높아 고온에서 오래 추출하는 것이 흡광도를 증가시켰다. pH는 75, 85℃에서 6시간 추출한 용액이 각각 5.42, 5.24로 가장 높았고 추출 시간이 길어질수록 낮아졌다.The sugar content of red ginseng extract was increased by 18 hours at 75 ℃ and 2.43 and 2.47 Brix at 18 ℃ for 85 ℃, respectively. Absorbance was also highest at 75 and 85 ℃ for 18 hours, respectively, and the highest values were found at 1.26 and 1.65, respectively. The pH of the solutions extracted at 75 and 85 ℃ for 6 hours was the highest at 5.42 and 5.24, respectively, and decreased as the extraction time was longer.
1차 추출액과 2차 추출액을 혼합한 추출액의 경우에 75℃에서 1차 추출, 85℃에서 2차 추출하여 혼합한 추출액에서 당도는 2.57 Brix, pH는 5.05, 흡광도는 1.05로 나타났고, 85℃에서 1차, 95℃에서 2차 추출하여 혼합한 추출액의 당도는 3.10 Brix, pH는 4.99, 흡광도는 1.36으로 나타났다.In the case of the extract obtained by mixing the first extract and the second extract, the extract had a sugar content of 2.57 Brix, a pH of 5.05, and an absorbance of 1.05 in the extract of the first extract at 75 ° C and the second extract at 85 ° C, , The extract had a sugar content of 3.10 Brix, a pH of 4.99 and an absorbance of 1.36.
이상과 같은 결과를 75℃에서 18시간 추출한 추출액과 85℃에서 18시간 추출한 추출액을 비교하였을 때, 당도는 85℃에서 1차, 95℃에서 2차 추출하여 혼합한 추출액에서 가장 높았고, pH는 75℃에서 6시간 추출한 추출액이 5.42로 가장 높았다.
The results were compared with those of extracts extracted at 75 ℃ for 18 hours and those extracted at 85 ℃ for 18 hours. The sugar content was highest at 85 ℃ and 95% The highest extract concentration was 5.42 for 6 hours.
85℃ 2차75 ℃ Primary,
85 ℃ Secondary
95℃ 2차85 ℃ Primary,
95 ℃ Secondary
9시간 2차9 hours Primary,
9 hours Secondary
9시간 2차9 hours Primary,
9 hours Secondary
Claims (9)
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 82~88℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법.(a) adding water to red ginseng and first extracting at 72 to 78 ° C for 6 to 12 hours; And
(b) separating the extract from the primary extract, adding water to the remaining red ginseng, separating the extract at 82 to 88 ° C for 6 to 12 hours, and mixing the extracted extract with the primary extract Wherein the content of the specific ginsenoside is increased.
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물을 첨가하여 92~98℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하는 단계를 포함하여 제조하는 것을 특징으로 하는 특정 진세노사이드 함량이 증진된 홍삼 물 추출액의 제조방법.(a) adding water to red ginseng and first extracting it at 82 to 88 ° C for 6 to 12 hours; And
(b) separating the firstly extracted liquid separately, adding water to the remaining red ginseng, and secondly extracting the mixture at 92 to 98 ° C for 6 to 12 hours, and mixing with the first-extracted liquid Wherein the content of the specific ginsenoside is increased.
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 8~12 L를 첨가하여 82~88℃에서 6~12시간 동 2차 추출하고 상기 1차 추출한 추출액과 혼합하여 진세노사이드 Rb1, Rb3, Rc, Re, Rf, Rg1 또는 Rh2 함량을 증가시키는 것을 특징으로 하는 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법.(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the main muscle and fine muscle at a weight ratio of 6-8: 2.5 ~ Lt; RTI ID = 0.0 > 78 C < / RTI > for 6 to 12 hours; And
(b) Separately extracting the above-mentioned extract from the first extract, adding 8 to 12 L of water to the remaining red ginseng, and performing secondary extraction at 82 to 88 ° C for 6 to 12 hours and then mixing with the primary extract to obtain ginsenoside Rb1 , Rb3, Rc, Re, Rf, Rg1 or Rh2 content of the ginseng extract.
(b) 상기 1차 추출한 추출액은 따로 분리하고 남은 홍삼박에 물 8~12 L를 첨가하여 92~98℃에서 6~12시간 동안 2차 추출하고 상기 1차 추출한 추출액과 혼합하여 진세노사이드 Rb2, Rd, Rg2, Rg3 또는 Rh1 함량을 증가시키는 것을 특징으로 하는 홍삼 물 추출액 내의 진세노사이드 함량을 증가시키는 방법.(a) 8 ~ 12 L of water was added to 0.8 ~ 1.2 kg of red ginseng prepared by cutting the main muscle to 0.5 ~ 0.8 cm and the fine root to 1.5 ~ 2.5 cm and the weight ratio of 6-8: 2.5 ~ Gt; 88 C < / RTI > for 6 to 12 hours; And
(b) Separately extracting the above-mentioned primary extract, and adding 8 ~ 12 L of water to the remaining red ginseng, the mixture is subjected to secondary extraction at 92 to 98 ° C for 6 to 12 hours and mixed with the primary extract to obtain ginsenoside Rb2 , ≪ / RTI > Rd, Rg2, Rg3 or Rh1 content of the ginseng extract.
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