KR20180078658A - Composition for Health Containing Ginseng Extract - Google Patents
Composition for Health Containing Ginseng Extract Download PDFInfo
- Publication number
- KR20180078658A KR20180078658A KR1020160183645A KR20160183645A KR20180078658A KR 20180078658 A KR20180078658 A KR 20180078658A KR 1020160183645 A KR1020160183645 A KR 1020160183645A KR 20160183645 A KR20160183645 A KR 20160183645A KR 20180078658 A KR20180078658 A KR 20180078658A
- Authority
- KR
- South Korea
- Prior art keywords
- ginseng
- carbonic acid
- ginsenoside
- ginseng extract
- red ginseng
- Prior art date
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- 235000020710 ginseng extract Nutrition 0.000 title claims abstract description 21
- 230000036541 health Effects 0.000 title description 4
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- 229940089161 ginsenoside Drugs 0.000 claims abstract description 22
- 235000013402 health food Nutrition 0.000 claims abstract description 12
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims abstract 8
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Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- 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
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- 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
- A23V2250/10—Gas
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- 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
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- A23V2250/21—Plant extracts
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- 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)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 인삼 추출물 및 탄산을 함유하는 건강식품 조성물에 관한 것이다. The present invention relates to a health food composition containing ginseng extract and carbonic acid.
인삼은 오가피나무과 인삼속에 속하는 다년생 초본류로서 한방에서는 그 뿌리를 주로 이용하고 있다. 그 중에서도 한국에서 재배되는 고려 인삼은 중국, 일본, 미국 등에서 생산되는 인삼에 비해 그 약효가 훨씬 뛰어난 것으로 잘 알려져 있다. Ginseng is a perennial herbaceous plant belonging to the ginseng and ginseng root. Among them, Korean ginseng cultivated in Korea is known to be much superior to ginseng produced in China, Japan, and USA.
인삼의 주요 생리 활성 성분으로 사포닌의 경우 Shibata 등이 인삼의 메탄올 추출물로 13종을 분리한 이후 최근까지 30여종이 분리, 동정되었으며 항통증, 항암, 항당뇨, 간 기능 항진 작용, 항혈전, 항염증 등의 다양한 생리 활성을 가진 주요성분인 것으로 알려져 있다. 그 밖의 비사포닌 성분들도 다양한 생리 활성을 나타내어 한방에서 언급된 효능은 열거할 수 없을 정도로 다양하며 최근 들어서는 항산화 활성, 혈소판 응집 억제능, 암세포 독성, 중금속 제거능 등 다양한 생리 활성에 대한 연구가 많이 진행되고 있다.As a major physiologically active ingredient of ginseng, Shibata and others have isolated 13 kinds of methanol extracts of ginseng. Since then, more than 30 species have been isolated and identified, and they have been identified as anti-inflammatory, anti-cancer, anti-diabetic, Inflammation and other various physiological activities. Other non-saponin components also exhibit various physiological activities, and the effects mentioned in the herb are so various that they can not be enumerated. In recent years, researches on various physiological activities such as antioxidant activity, platelet aggregation inhibiting ability, cancer cell toxicity, have.
인삼의 가공 현황을 보면 총생산량의 30% 정도는 수삼 형태로 소비되고 수삼의 1차 가공 제품인 홍삼 및 백삼 형태로 각각 15%와 55% 정도 소비되고 있는 실정이다. 이들 1차 가공 제품 중에서 다시 2차 가공 제품의 생산에 이용되는 비율은 홍삼이 70%, 백삼이 5% 정도로 대부분의 가공 제품이 홍삼을 주원료로 하고 있으며 비교적 소비량이 높은 수삼이나 백삼의 경우 거의 원형삼 형태로 소비되고 있는 실정이다. According to the processing status of ginseng, about 30% of total ginseng is consumed in the form of ginseng and it is consumed about 15% and 55% in red ginseng and white ginseng form, respectively. Of these primary processed products, 70% of red ginseng and 5% of white ginseng are used for the production of secondary processed products. Most of processed products are red ginseng as main ingredient, and in case of relatively high consumption ginseng or white ginseng, It is a fact that it is consumed in form.
그리고 인삼 2차 가공 제품의 형태도 인삼차류, 농축 인삼류, 인삼 드링크류, 인삼 분말류, 인삼 캡슐류 등으로 오랜 기간 동안 큰 변화가 없었으며 거의 모든 인삼 관련 업체에서 생산되는 제품의 종류도 거의 유사한 실정이다. 특히 약 또는 건강보조식품으로서의 인삼 제품이 아닌 대중화된 식품으로서의 인삼 가공 제품은 거의 전무한 실정이다. 따라서 국내외적으로 다양한 소비자를 기호도를 고려한 대중화된 제품의 개발도 필요하다.And the shape of the second processed product of Ginseng has not changed much for a long period of time such as ginseng tea, concentrated ginseng, ginseng drink, ginseng powder, and ginseng capsules. It is true. In particular, there is almost no ginseng processed product as a generalized food rather than a ginseng product as a medicine or a health supplement. Therefore, it is also necessary to develop popularized products considering various preferences of domestic and foreign consumers.
현재 일부 시판되고 있는 인삼 또는 홍삼 가공 제품의 경우에 대부분의 소비자들이 기능적인 면을 위주로 구매하고 있으며 인삼 특유의 강한 향과 쓴맛을 일반 소비자들이 좋아하지 않는 경향이 있어 인삼 가공 제품의 대중화에 어려움이 있는 것으로 판단된다. 또한, 인삼의 기호도를 높이는 것과 더불어 인삼이 가지는 생리 활성 효과를 얻기 위해서 지표 성분의 손실을 방지하는 기술 개발도 필요하다.In the case of some commercial ginseng or red ginseng processed products, most consumers are mainly purchasing functional aspects, and general consumers do not like strong smell and bitter taste specific to ginseng, which makes it difficult to popularize ginseng processed products . In addition, it is necessary to develop a technique to prevent the loss of the indicator component in order to obtain the physiological activity effect of ginseng in addition to the preference of the ginseng.
이러한 문제점을 해결하기 위해서 특허문헌 1에는 인삼의 쓴맛을 차폐하기 위해서 난소화성 말토덱스트린을 사용하는 기술이 개시되어 있고, 난소화성 말토덱스트린으로 쓴맛을 차폐하면서도 인삼의 지표 성분이 손실되지 않는 효과가 개시되어 있다. In order to solve such a problem, Patent Document 1 discloses a technique of using indigestible maltodextrin in order to shield the bitter taste of ginseng, and it has an effect that the indicator component of ginseng is not lost while shielding the bitter taste with indolent maltodextrin .
이와 같이 인삼의 맛과 향 등에 대한 기호성을 개선하면서도 인삼의 유효성분인 진세노사이드 함량이 유지될 수 있는 대중화된 제품의 개발이 요구되는 실정이다.Thus, there is a need to develop a popularized product which can maintain the ginsenoside content, which is an effective ingredient of ginseng, while improving palatability for the taste and flavor of ginseng.
본 발명의 과제는 인삼 추출물을 포함하는 기능성 음료 제조시, 인삼의 맛과 향에 대한 기호성을 개선하면서도, 지표 성분인 진세노사이드의 함량이 감소되는 현상을 해결하기 위하여, 인삼 추출물을 제품에 첨가하여도 맛에 대한 기호성이 개선되며 진세노사이드의 함량이 손실되지 않고 유지되는 건강식품 조성물을 제공하는 것이다. The object of the present invention is to solve the phenomenon of reducing the content of ginsenoside as an indicator component while improving the taste and flavor preference of ginseng in the functional beverage containing ginseng extract and adding ginseng extract to the product And the taste of the food is improved, and the content of ginsenoside is maintained without being lost.
상기 과제를 해결하기 위하여, 본 발명은 인삼 추출물 및 탄산을 포함하는 액체 제형의 건강식품 조성물을 제공한다.In order to solve the above problems, the present invention provides a health food composition comprising a liquid formulation containing ginseng extract and carbonic acid.
본 발명의 인삼 추출물 및 탄산을 포함하는 액체 제형의 조성물은 진세노사이드 함량이 손실되지 않고 유지되면서, 미생물이 살균되고, 음용시 맛이 개선되는 효과가 있다. The composition of the liquid formulation containing the ginseng extract and the carbonic acid of the present invention has an effect that the ginsenoside content is maintained without being lost, the microorganism is sterilized, and the taste is improved during drinking.
먼저, 본 발명에서 사용된 용어를 설명한다.First, terms used in the present invention will be described.
본 발명에서 일컫는 "추출물"은 원료로부터 임의의 방법으로 추출된 물질을 의미하며, 이렇게 추출된 추출액, 이로부터 얻을 수 있는 농축액, 상기 농축액의 건조물 및 분말을 제한 없이 모두 포함하는 의미로 사용된다. The term "extract " used in the present invention means a substance extracted from a raw material by an arbitrary method. The extracted extract, the concentrate obtained therefrom, the dried product and the powder of the concentrate are used without limitation.
본 발명에서 일컫는 "탄산"은 탄산 가스가 수용액에 용해된 것을 의미한다. "Carbonic acid" referred to in the present invention means that carbonic acid gas is dissolved in an aqueous solution.
본 발명에서 일컫는 "이행율"은 원료를 이용하여 제품을 제조할 때에 원료 내에 존재하는 유효 성분이 완제품으로 옮겨지는 정도를 나타낸다. The term " migration rate " referred to in the present invention refers to the degree to which the active ingredient present in the raw material is transferred to the finished product when the product is manufactured using the raw material.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 인삼 추출물 및 탄산을 포함하는 액체 제형의 건강식품 조성물을 제공한다.The present invention provides a health food composition of liquid formulation comprising ginseng extract and carbonic acid.
상기 인삼은 어떠한 것이라도 적용 가능하며, 홍삼, 백삼, 흑삼, 산삼, 장뇌삼 및 산양삼으로 이루어진 군에서 선택되는 하나 이상일 수 있다. 백삼은 수삼, 즉 원형을 유지한 생인삼을 말하고, 홍삼은 생인삼을 쪄서 익혀 건조한 것으로 건조 과정에서 갈변 반응이 일어나 담황갈색 내지 적갈색을 띄는 것이다. 흑삼은 홍삼을 더 증숙하고 건조하여 흑색으로 변화한 인삼을 말한다. 산삼은 자생 인삼을 말하며, 장뇌삼은 심어서 기른 산삼을 말한다. 산양삼은 산간의 삼림 하에서 인위적으로 종자나 묘삼을 파종 이식하여 재배한 인삼이다.The ginseng may be any one or more selected from the group consisting of red ginseng, white ginseng, black ginseng, mountain ginseng, camellia ginseng and goat ginseng. White ginseng refers to fresh ginseng, that is, raw ginseng that maintains a circular shape. Red ginseng is steamed and boiled, and is dried. The ginseng is browned in drying process and has a pale yellowish brown to reddish brown color. Black ginseng refers to ginseng that has been transformed into black by further drying red ginseng. Wild ginseng refers to wild ginseng, and wild ginseng refers to wild ginseng cultivated. Ginseng is a ginseng planted by planting seeds and seedlings in a mountainous forest.
상기 추출물은 각 원료 또는 이의 건조물로부터 추출하여 얻을 수 있으며, 상기 추출물의 원료는 재배한 것 또는 시판되는 것 등 제한 없이 사용할 수 있다.The extract can be obtained by extracting from each raw material or its dried material, and the raw material of the extract can be used without limitation such as cultivated or commercially available.
상기 추출물을 원료로부터 추출하여 수득할 때, 추출 방법으로는 용매 추출법, 초음파 추출법, 여과법 및 환류 추출법 등 종래 알려진 통상적인 추출 방법을 모두 사용할 수 있으며, 바람직하게는 용매 추출법이나 환류 추출법을 이용함으로써 제조할 수 있다. 상기 추출 과정은 수회 반복할 수 있으며, 이후에 농축 또는 동결건조 등의 단계를 추가적으로 거칠 수 있다. 구체적으로, 수득한 추출물을 감압 농축하여 농축액을 얻고, 상기 농축액을 동결건조시킨 후 분쇄기를 이용하여 고농도의 추출 분말을 제조할 수 있다.When the extract is obtained by extracting from the raw material, any conventional extraction methods known in the art such as a solvent extraction method, an ultrasonic extraction method, a filtration method and a reflux extraction method may be used as the extraction method. Preferably, the extraction method or the reflux extraction method can do. The extraction process can be repeated several times, and then the step such as concentration or freeze-drying can be further roughened. Specifically, the obtained extract is concentrated under reduced pressure to obtain a concentrated liquid, the concentrated liquid is lyophilized, and a concentrated powder can be produced using a pulverizer.
상기 추출물은 물, 유기용매 또는 이들의 혼합물을 추출용매로 하여 추출될 수 있다. The extract can be extracted with water, an organic solvent or a mixture thereof as an extraction solvent.
상기 유기용매는 알코올, 바람직하게는 C1-C4의 알코올, 헥산(n-헥산), 에테르, 글리세롤, 프로필렌글리콜, 부틸렌글리콜, 에틸아세테이트, 메틸아세테이트, 디클로로메탄, 클로로포름, 에틸아세테이트, 벤젠 및 이들의 혼합용매일 수 있으나, 이에 한정하지 아니한다. The organic solvent is selected from the group consisting of alcohols, preferably C 1 -C 4 alcohols, hexane (n-hexane), ether, glycerol, propylene glycol, butylene glycol, ethyl acetate, methyl acetate, dichloromethane, chloroform, ethyl acetate, And mixtures thereof, but is not limited thereto.
본 발명의 건강식품 조성물에 포함되는 탄산은 탄산 가스를 조성물에 충전하여 포함시킬 수도 있고, 탄산화제를 조성물에 첨가하여 포함시킬 수 있으며, 조성물에 탄산을 포함시키는 방법이라면 제한없이 적용될 수 있다. 본 발명에서 탄산압은 본 기술 분야의 통상의 기술자들이 통상적으로 사용하는 탄산압 측정기를 사용하여 용기 내부의 탄산압과 액의 온도를 측정한 후, 25℃ 기준으로 환산하여 측정한다. 탄산가스는 고압 봄베에 담긴 99.9%의 탄산 가스를 사용할 수 있다.The carbonic acid contained in the health food composition of the present invention may be filled with carbon dioxide gas into the composition, or may include a carbonating agent added to the composition, and may be applied without limitation as long as it contains carbonic acid in the composition. In the present invention, the carbonic acid pressure is measured by measuring the carbonic acid pressure inside the container and the temperature of the liquid using a carbonic acid pressure measuring device commonly used by the ordinary artisan in the art, and then converting the carbonic acid pressure into a 25 ° C standard. Carbon dioxide gas can be 99.9% carbon dioxide gas contained in a high-pressure bomb.
상기 탄산은 탄산압이 25℃ 기준으로 0.5kg/㎠ 내지 2.2kg/㎠로 포함될 수 있고, 바람직하게는 탄산압이 25℃ 기준으로 1kg/㎠ 내지 2.2kg/㎠로 포함될 수 있으며, 더욱 바람직하게는이 25℃ 기준으로 1.5kg/㎠ 내지 2.2kg/㎠로 포함될 수 있으나, 이에 한정되지 아니한다. 하한값 미만으로 포함될 경우에는 유효 성분인 진세노사이드가 손실되어 인삼의 면역력 증진 또는 피로개선 효과를 얻지 못할 수 있고, 미생물 제어가 완전하게 되지 않아 오염이 발생할 수 있다. 상한값을 초과하여 주입될 경우에는 탄산이 강하여 음용시 맛에 대한 선호도가 낮을 수 있고, 당류 이외에 다른 성분이 들어간 경우에 거품이 너무 많이 생성되기 때문에 제품 생산이 어려울 수 있다. 상기 범위 내로 포함되는 경우 종래의 인삼 추출물을 포함하는 음료의 단점인 쓴맛 대신에 탄산에 의한 청량감을 제공할 수 있다.The carbonic acid may have a carbonic acid pressure of 0.5 kg / cm 2 to 2.2 kg / cm 2 based on 25 ° C, and preferably a carbonic acid pressure of 1 kg / cm 2 to 2.2 kg / cm 2 based on 25 ° C, May be included in the range of 1.5 kg / cm 2 to 2.2 kg / cm 2 at 25 ° C, but is not limited thereto. If it is contained below the lower limit value, the active ingredient ginsenoside may be lost, so that the ginseng may not be improved in immunity or fatigue, and microbial control may not be completed and contamination may occur. If it is injected in excess of the upper limit value, it may be difficult to produce the product because the carbonic acid is strong, so that the preference for taste may be low when it is consumed, and too much bubbles are produced when other ingredients are added. When it is contained within the above range, a cooling sensation by carbonic acid can be provided instead of a bitter taste which is a disadvantage of a conventional ginseng extract-containing beverage.
건강식품 조성물 100중량% 대비 인삼 추출물의 함량은 0.01중량% 내지 10중량% 포함될 수 있고, 바람직하게는 0.1중량% 내지 5중량%로 포함될 수 있으나, 이에 한정되지 아니한다. 하한값 미만으로 포함될 경우에는 인삼의 효능을 얻을 수 없고, 상한값을 초과하여 포함될 경우에는 제품 전체의 맛이 변하여 맛에 대한 선호도가 감소할 수 있다.The content of the ginseng extract relative to 100% by weight of the health food composition may be 0.01 to 10% by weight, preferably 0.1 to 5% by weight, but is not limited thereto. If it is contained below the lower limit value, the effect of ginseng can not be obtained, and if it exceeds the upper limit value, the taste of the whole product may be changed and the taste preference may be decreased.
상기 건강식품 조성물에 포함된 진세노사이드 함량의 이행율은 원료인 인삼 추출물 대비 100% 내지 120%일 수 있고, 바람직하게는 105% 내지 115%일 수 있으나, 이에 한정되지 아니한다. 또한, 건강식품 조성물에 포함된 진세노사이드 중 Rb1, Rg1, Rg3r 및 Rg3s에 대한 평균 이행율은 인삼 추출물 대비 100% 내지 130%일 수 있고, 바람직하게는 100% 내지 125%일 수 있다. 이행율이 하한값 미만일 경우에는 유효 성분이 손실되므로 인삼의 면역력 증진, 피로 개선과 같은 효과를 얻을 수 없다. 특히, 건강기능식품공전에 개시된 바와 같이 Rb1, Rg1, Rg3r 및 Rg3s에 대한 합이 면역력 증진 또는 피로 개선 효과와 관련이 있으므로, Rb1, Rg1, Rg3r 및 Rg3s에 대한 이행율이 하한값 미만일 경우에는 인삼의 생리 활성 효과를 충분히 얻지 못할 수 있다.The transfection rate of the ginsenoside content in the health food composition may be 100% to 120%, preferably 105% to 115%, relative to the raw ginseng extract, but is not limited thereto. In addition, the average migration rate of Rb1, Rg1, Rg3r, and Rg3s of the ginsenosides contained in the health food composition may be 100% to 130%, and preferably 100% to 125% of the ginseng extract. When the transition rate is below the lower limit value, the effective ingredient is lost, so that the effects such as improvement of immunity and improvement of fatigue of ginseng can not be obtained. In particular, since the sum of Rb1, Rg1, Rg3r and Rg3s is related to the immunity enhancement or fatigue improving effect as disclosed in the Health Functional Food Program, when the transition ratio to Rb1, Rg1, Rg3r and Rg3s is lower than the lower limit value, The physiological activity effect may not be sufficiently obtained.
본 발명의 건강식품 조성물은 상기 인삼 추출물을 포함하는 것 이외에, 건강을 개선시키는 효과가 있다고 알려진 공지의 천연물 또는 화합물을 추가로 포함할 수 있다.The health food composition of the present invention may further include a known natural substance or compound known to have an effect of improving health, in addition to the ginseng extract.
예컨대, 본 발명의 조성물에는 인삼 추출물 이외에 감미제, 풍미제, 생리활성 성분, 미네랄, 가공보조제 등이 포함될 수 있다. For example, the composition of the present invention may contain a sweetener, a flavoring agent, a physiologically active ingredient, a mineral, a processing aid, and the like in addition to the ginseng extract.
감미제는 식품이 적당한 단맛을 나게 하는 양으로 사용될 수 있으며, 천연 물이거나 합성된 것일 수 있다. 바람직하게는 천연 감미제를 사용하는 경우이고, 천연 감미제로는 옥수수 시럽 고형물, 꿀, 수크로오스, 프락토오스, 락토오스, 말토오스 등의 당 감미제를 들 수 있다.Sweeteners may be used in an amount such that the sweetness of the food is adequate and may be natural or synthetic. Preferably, natural sweeteners are used. Natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.
풍미제는 맛이나 향을 좋게 하기 위하여 사용될 수 있으며, 천연물과 합성된 것 모두 사용될 수 있다. 바람직하게는 천연물을 사용하는 경우이다. 천연물을 사용할 경우에 풍미 이외에 영양 강화의 목적도 병행할 수 있다. 천연 풍미제로는 사과, 레몬, 감귤, 포도, 딸기, 복숭아 등에서 얻어진 것이거나 녹차잎, 둥굴레, 대잎, 계피, 국화 잎, 자스민 등에서 얻어진 것일 수 있다. 또 죽순, 알로에 베라, 은행 등에서 얻어진 것을 사용할 수 있다. 천연 풍미제는 액상의 농축액이나 고형상의 추출물일 수 있다. 경우에 따라서 합성 풍미제가 사용될 수 있는데, 합성 풍미제는 에스테르, 알코올, 알데하이드, 테르펜 등의 형태의 것들이 이용될 수 있다.Flavors may be used to improve taste or aroma, and may be used in combination with natural products. Preferably, a natural product is used. When natural products are used, nutritional fortification can be performed in addition to flavor. Natural flavors include those obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or those obtained from green tea leaves, Asiatica, Daegu, Cinnamon, Chrysanthemum leaves and Jasmine. Also, those obtained from bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. Synthetic flavoring agents may be used depending on the case, and synthetic flavoring agents such as esters, alcohols, aldehydes and terpenes may be used.
생리 활성 물질로는 카테킨, 에피카테킨, 갈로카테킨, 에피갈로카테킨 등의 카테킨류나, 레티놀, 아스코르브산, 토코페롤, 칼시페롤, 티아민, 리보플라빈 등의 비타민류 등이 사용될 수 있다.Examples of the physiologically active substance include catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamin, and riboflavin.
미네랄로는 칼슘, 마그네슘, 크롬, 코발트, 구리, 불소화물, 게르마늄, 요오드, 철, 리튬, 마그네슘, 망간, 몰리브덴, 인, 칼륨, 셀레늄, 규소, 나트륨, 황, 바나듐, 아연 등이 사용될 수 있다.As the minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, .
또한 본 발명의 조성물은 상기 감미제 등 이외에도 필요에 따라 보존제, 유화제, 산미료 등을 포함할 수 있다.In addition, the composition of the present invention may contain a preservative, an emulsifying agent, an acidifier, and the like in addition to the above sweetener.
이러한 보존제, 유화제 등은 그것이 첨가되는 용도를 달성할 수 있는 한 극미량으로 첨가되어 사용되는 것이 바람직하다. 극미량이란 수치적으로 표현할 때 식품 조성물 전체 중량을 기준으로 할 때 0.0005중량% 내지 약 0.5중량% 범위를 의미한다. Such preservatives, emulsifiers and the like are preferably added in a very small amount as long as they can attain an application to which they are added. The term " trace amount " means, when expressed numerically, in the range of 0.0005% by weight to about 0.5% by weight based on the total weight of the food composition.
사용될 수 있는 보존제로는 나트륨 소르브산칼슘, 소르브산나트륨, 소르브산칼륨, 벤조산칼슘, 벤조산나트륨, 벤조산칼륨, EDTA(에틸렌디아민테트라아세트산) 등을 들 수 있다. Preservatives that can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, and EDTA (ethylenediamine tetraacetic acid).
사용될 수 있는 유화제로는 아카시아검, 카르복시메틸셀룰로스, 잔탄검, 펙틴 등을 들 수 있다.Examples of the emulsifying agent that can be used include acacia gum, carboxymethyl cellulose, xanthan gum, pectin and the like.
사용될 수 있는 산미료로는 구연산, 말산(사과산), 푸마르산, 아디프산, 인산, 글루콘산, 타르타르산, 아스코르브산, 아세트산, 인산 등을 들 수 있다. 이러한 산미료는 맛을 증진시키는 목적 이외에 미생물의 증식을 억제할 목적으로 식품 조성물이 적정 산도가 되도록 첨가될 수 있다.Examples of the acidulant that can be used include citric acid, malic acid (malic acid), fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. Such an acidulant may be added so that the food composition has a proper acidity for the purpose of inhibiting the growth of microorganisms other than the purpose of enhancing the taste.
이하, 본 발명을 제조예 및 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to Production Examples and Examples.
단, 하기 제조예 및 실시예는 본 발명을 예시하기 위한 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 의해 한정되는 것은 아니다.However, the following Preparation Examples and Examples are for illustrating the present invention, and the content of the present invention is not limited by the following Production Examples and Examples.
<제조예 1> 홍삼 스파클링의 제조<Preparation Example 1> Preparation of red ginseng sparkling
홍삼 농축액(한국인삼공사)을 하기 표 1의 함량으로 첨가하여 제조하였고, 잔량은 정제수로 채웠다. 제조된 홍삼 함유 조성물에 D.B.C(탄산주입장치)로 탄산 가스를 2.0kg/㎠(25℃ 기준)을 주입하였다. 제조된 홍삼 스파클링의 Rg1+Rb1+Rg3의 합은 4.0mg/g 이상으로 건강식품공전에 개시된 홍삼의 면역력 증진, 피로 개선 효능을 충족하는 Rg1+Rb1+Rg3의 합의 범위인 3~80mg을 만족하는 것으로 확인되었다. 180㎖캔 1개를 기준으로 홍삼은 약 2g 섭취하게 되며, pH는 4.72였고, 당도는 0.87Brixㅀ였다.Red ginseng concentrate (Korean ginseng corporation) was prepared by adding the contents of Table 1 below, and the remaining amount was filled with purified water. The prepared red ginseng-containing composition was injected with carbon dioxide gas at 2.0 kg / cm 2 (at 25 ° C) using a D.B.C (carbonic acid injection device). The sum of Rg1 + Rb1 + Rg3 of manufactured red ginseng sparkling is 4.0mg / g or more, and it satisfies the range of 3 ~ 80mg which is the sum of Rg1 + Rb1 + Rg3 which satisfies the immunity enhancement and fatigue improving effect of red ginseng Respectively. The amount of red ginseng consumed was about 2 g, the pH was 4.72, and the sugar content was 0.87 Brix 기준.
투입량(g)180ml canned
Input (g)
투입량(g)250ml canned
Input (g)
<실시예 1> 홍삼 스파클링의 진세노사이드 함량 이행율 확인<Example 1> Confirmation rate of ginsenoside content in red ginseng sparkling
제조예 1에서 제조된 홍삼 스파클링에 함유된 진세노사이드의 이행율을 조사하였다. 비교군으로서 홍삼 희석액을 사용하였다. 홍삼 희석액은 탄산을 함유시키지 않은 대신에 95℃에서 30분간 살균한 점을 제외하고 제조예 1과 동일하게 하여 제조하였다. 대조군으로는 홍삼 농축액을 사용하였고, 홍삼 스파클링 및 홍삼 희석액에 대해서 각각 다른 랏(lot)의 홍삼 농축액을 사용하였다. 홍삼 희석액의 살균 동안 홍삼 농축액과 제조된 홍삼 스파클링을 실온에서 30분 동안 방치하였다. 30분 후에 각 시료에 포함된 진세노사이드의 양을 건강기능식품 공전에 명시된 통상적인 시험 방법을 이용하여 측정하였다. 홍삼 스파클링에 대한 진세노사이드 측정 결과를 하기 표 2에 나타내고, 홍삼 희석액의 진세노사이드 측정 결과는 표 3에 나타낸다. 아울러, 홍삼 스파클링, 홍삼 농축액, 살균이 완료된 홍삼 희석액의 세균수를 확인하였고, 대장균 오염 여부를 확인하였다. 상기 실험에 대해서는 각 시료마다 3회 반복 실험하였으며, 하기에는 대표적인 결과를 나타낸다.The migration rate of ginsenosides contained in red ginseng sparkling prepared in Preparation Example 1 was examined. A red ginseng dilution was used as a comparative group. The diluted red ginseng solution was prepared in the same manner as in Preparation Example 1, except that it was sterilized at 95 캜 for 30 minutes instead of containing no carbonic acid. Red ginseng concentrate was used as a control, and red ginseng concentrate was used for different red ginseng sparkling and red ginseng dilutions. During the sterilization of the red ginseng diluent, red ginseng concentrate and red ginseng sparkling were allowed to stand at room temperature for 30 minutes. After 30 minutes, the amount of ginsenoside contained in each sample was measured using a conventional test method specified in the Health Functional Food Code. The ginsenoside measurement results for red ginseng sparkling are shown in Table 2, and the ginsenoside measurement results for red ginseng diluent are shown in Table 3. In addition, bacterial counts of red ginseng sparkling, red ginseng concentrate, and sterilized red ginseng diluted solution were confirmed, and the presence of E. coli was confirmed. The above experiment was repeated three times for each sample, and representative results are shown below.
division
(홍삼농축액)Raw material
(Red ginseng concentrate)
(mg/g)1 g / 250 mL
(mg / g)
division
(홍삼농축액)Raw material
(Red ginseng concentrate)
(mg/g)1 g / 250 mL
(mg / g)
측정 결과, 표 2에 나타내는 바와 같이, 본 발명의 홍삼 스파클링은 원료인 홍삼농축액 대비 유효성분인 진세노사이드의 손실되지 않고, 샘플의 평균 이행율이 110% 이상으로 확인되었다. 반면에, 탄산을 첨가하지 않고 고온에서 열처리하여 살균한 홍삼 희석액의 경우에는 평균 이행율이 95%로서 유효 성분이 손실되는 것으로 확인되었다. As a result of the measurement, as shown in Table 2, the red ginseng sparkling of the present invention did not lose the ginsenoside as an active ingredient compared to the raw red ginseng concentrate and the average migration rate of the sample was 110% or more. On the other hand, in the case of the red ginseng diluted solution sterilized by heat treatment at a high temperature without addition of carbonic acid, the average migration rate was 95%, indicating that the active ingredient was lost.
Rb1, Rg1, Rg3r 및 Rg3s에 대한 이행율에 있어서도, 홍삼 스파클링의 경우에는 평균 이행율이 120% 이상으로 진세노사이드 함량의 손실이 적었으나, 탄산을 포함시키지 않고 단순 가열한 경우인 홍삼 희석액의 경우에는 평균 이행율이 98%로 진세노사이드 함량이 손실된 것으로 나타났다. Rb1, Rg1, Rg3r 및 Rg3s 함량의 경우에는 홍삼의 생리 활성을 나타내는 지표이므로, 홍삼 스파클링이 진세노사이드 함량의 손실없이 홍삼이 가지는 생리 활성을 나타낼 수 있음을 알 수 있었다. The migration rate of Rb1, Rg1, Rg3r, and Rg3s was lower than that of red ginseng sparkling with an average migration rate of 120% or higher, but the loss of ginsenoside content was small, but the red ginseng dilution The average transit rate was 98%, indicating that the ginsenoside content was lost. In the case of Rb1, Rg1, Rg3r and Rg3s contents, it is an indicator of the physiological activity of red ginseng. Therefore, it can be seen that red ginseng sparkling can exhibit the physiological activity of red ginseng without loss of ginsenoside content.
또한, 미생물 오염 측면에 있어서, 홍삼스파클링, 홍삼 농축액, 살균이 완료된 홍삼 희석액의 세균수는 0 cfu/g였고, 대장균에 대해서도 음성으로 확인되었다. In terms of microbial contamination, the number of bacteria in red ginseng sparkling, red ginseng concentrate, and sterilized red ginseng diluent was 0 cfu / g, and it was also found negative for E. coli.
위 결과로부터, 본 발명의 홍삼 스파클링은 고온에서 가열처리하여 살균을 행하는 대신에 탄산을 포함시킴으로써, 유효 성분이 손실되지 않으면서도, 미생물 오염도 제어되어 살균 효과가 있고, 탄산이 함유되어 맛에 대한 선호도가 높아 홍삼의 유효성분을 섭취하고자 할 때 유용한 것을 알 수 있었다. From the above results, it can be seen from the above results that the sparkling of red ginseng according to the present invention includes carbonic acid instead of sterilization by heat treatment at a high temperature so that the microbial contamination is controlled without loss of active ingredient, Was found to be useful when trying to consume active ingredients of red ginseng.
Claims (6)
상기 탄산은 탄산압이 25℃ 기준으로 0.5kg/㎠ 내지 2.2kg/㎠로 포함되는 건강식품 조성물.The method according to claim 1,
Wherein the carbonic acid has a carbonic acid pressure of 0.5 kg / cm 2 to 2.2 kg / cm 2 at 25 ° C.
상기 탄산은 탄산압이 25℃ 기준으로 1kg/㎠ 내지 2.2kg/㎠로 포함되는 건강식품 조성물.The method of claim 2,
Wherein the carbonic acid has a carbonic acid pressure of 1 kg / cm2 to 2.2 kg / cm2 based on 25 占 폚.
건강식품 조성물 100중량% 대비 인삼 추출물의 함량은 0.01중량% 내지 10중량%인 건강식품 조성물.The method according to claim 1,
Wherein the content of the ginseng extract relative to 100 wt% of the health food composition is 0.01 wt% to 10 wt%.
건강식품 조성물에 포함된 진세노사이드 함량의 이행율은 원료인 인삼 추출물 대비 100% 내지 120%인 건강식품 조성물.The method according to claim 1,
Wherein the percentage of the ginsenoside content contained in the health food composition is 100% to 120% of the ginseng extract as a raw material.
건강식품 조성물에 포함된 진세노사이드 중 Rb1, Rg1, Rg3r 및 Rg3s에 대한 평균 이행율은 인삼 추출물 대비 100% 내지 130%인 건강식품 조성물.
The method of claim 5,
Wherein the average migration rate of Rb1, Rg1, Rg3r and Rg3s among the ginsenosides contained in the health food composition is 100% to 130% of the ginseng extract.
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KR20200063587A (en) | 2018-11-28 | 2020-06-05 | 대한민국(농촌진흥청장) | Black ginseng extract with increased anti-cancer component ginsenoside Mc contents, method for manufacturing thereof, and anti-cancer composition comprising the same |
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KR20120133406A (en) * | 2011-05-31 | 2012-12-11 | (주)아모레퍼시픽 | Agent for masking bitterness and ginseng composition containing the same |
KR20150023580A (en) | 2015-01-22 | 2015-03-05 | (주)아모레퍼시픽 | Agent for masking bitterness and ginseng composition containing the same |
KR20160045347A (en) * | 2014-10-17 | 2016-04-27 | (주)아모레퍼시픽 | Agent for Masking Bitterness of Ginseng and Ginseng Composition Containing the Same |
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2016
- 2016-12-30 KR KR1020160183645A patent/KR102358663B1/en active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20120133406A (en) * | 2011-05-31 | 2012-12-11 | (주)아모레퍼시픽 | Agent for masking bitterness and ginseng composition containing the same |
KR20160045347A (en) * | 2014-10-17 | 2016-04-27 | (주)아모레퍼시픽 | Agent for Masking Bitterness of Ginseng and Ginseng Composition Containing the Same |
KR20150023580A (en) | 2015-01-22 | 2015-03-05 | (주)아모레퍼시픽 | Agent for masking bitterness and ginseng composition containing the same |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20200063588A (en) | 2018-11-28 | 2020-06-05 | 대한민국(농촌진흥청장) | Black ginseng extract with increased anti-cancer component contents, method for manufacturing thereof, and anti-cancer composition comprising the same |
KR20200063587A (en) | 2018-11-28 | 2020-06-05 | 대한민국(농촌진흥청장) | Black ginseng extract with increased anti-cancer component ginsenoside Mc contents, method for manufacturing thereof, and anti-cancer composition comprising the same |
KR20220142789A (en) * | 2021-04-15 | 2022-10-24 | 주식회사 한국인삼공사 | Method For Reducing Bitterness Or Astringency From Ginseng Extract |
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