Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Beverage or beverage concentrate
Patent
1998-06-23
1999-12-21
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Beverage or beverage concentrate
426597, 426599, 426638, A23L 200
Patent
active
060046090
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method for processing ginseng and processed ginseng obtained by the method, and more particularly, to a method for processing ginseng which inhibits unfavorable side effects of ginseng and a processed ginseng obtained through the method.
BACKGROUND OF THE INVENTION
Generally, ginseng is classified into green ginseng, white ginseng and red ginseng. Green ginseng is fresh ginseng which has not been dried after being dug from the ground, and white ginseng is obtained by removing fine root hair from the green ginseng, paring the ginseng, and then drying the pared ginseng in the sun. Red ginseng, the most significant among ginsen-related products, is obtained through a steaming process. Here, the color of the red ginseng is formed by a non-enzymatic browning reaction in the steaming process, particularly, an amino-carbonyl reaction and an automatic oxidation of polyphenol, and the above browning provide excellent characteristics to the ginseng.
According to a report by the World Health Organization (WHO), red ginseng, green ginseng and white ginseng commonly include 18 types of pharmaceutically effective components such as ginsenoside, Ro, Ra.sub.1, Ra.sub.2, Ra.sub.3, Rb.sub.2, Rb.sub.3, Rc, Rd, Re, Rf, Rg.sub.1, Rg.sub.2, Rg.sub.3, Gh.sub.1, 20glc-Rf, Q-R.sub.1 and N-R.sub.1. Also, malonyl-Rb.sub.1, malonyl-Rb.sub.2, malonyl-Rc and malonyl-Rd are known to be included only in green ginseng and white ginseng, and Rs.sub.1, Rs.sub.2, Rg.sub.3 (S), Rh.sub.2, N-R.sub.4, Rg.sub.2 (R), Rh.sub.1 (R) and Rh.sub.4 are known to be included only in red ginseng. Thus, it is regarded that the medicinal effects of ted ginseng originates from 8 types of these components newly synthesized from the components included in green ginseng and white ginseng.
Ginseng, which has been used as a tonic in the Far East for a long time, is used in more than 500 prescription drugs among about 2000 basic prescriptions in traditional herbal medicine. Also, research into the medicinal effects of the ginseng as a mysterious plant has been conducted for about 100 years. Full-scale research into ginseng began when it was discovered that the medicinal effects of ginseng originates from saponin.
Saponin including a sapogenin as a non-sugar component continuously generates foam when agitated in a solution, and causes hemolysis. Also, saponin may stimulate a mucous membrane depending on circumstances and acts as a harmful factor to a blood vessel by forming a complex with blood cholesterol.
Generally, saponin of the ginseng has a useful medicinal effect rather than a toxic effect unlike the above-described general characteristics of saponin. However, the saponin of ginseng may cause a side effect depending on the human being. In the field of traditional herbal medicine, the physical constitution of a human being is classified into several types and a specific physical constitution to avoid taking ginseng is prescribed. Also, western medicine has reported the side effects of ginseng. As an example, a species of ginseng includes epedrin which causes a rise in blood pressure, metrorrhagia, ventricular arrhythmia if taken for an extended period of time. According to a clinical study, it is reported that the above symptoms disappear when the intake of ginseng stops. Thus, the ginseng has been recognized as inappropriate for persons with high blood pressure.
Generally, bad feces, occurrence of fever, headaches or stimulation is known as side effects of ginseng. However, it has also been reported that the side effects of ginseng are considerably decreased through a process, e.g., a thermal process, compared with the case when ginseng is taken raw. Here, it is believed that this is because a high density component is changed into a low density component by the thermal process and side effects of various components of ginseng are neutralized by the thermal process.
Thus, when ginseng is processed, e.g, ginseng is boiled in water before being taken, troubles with digestion and metabolism can be slightly o
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