JP2015521478A - A method for producing fermented red ginseng concentrate with enhanced content of compound K using enzyme conversion and lactic acid bacteria fermentation, and a product containing fermented red ginseng concentrate produced by the production method as an active ingredient. - Google Patents

Abstract

The present invention relates to a method for producing a fermented red ginseng concentrate using enzyme conversion of red ginseng and lactic acid bacteria fermentation, Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL, which are four-year root red ginseng spirit extract and edible enzymes. And fermented red ginseng concentrate enriched with compound K, which is fermented using Lactobacillus sakei HY7802 isolated from kimchi using three kinds of enzymes of Rapidase C80Max, Obtainable.

Description

  The present invention relates to a method for producing fermented red ginseng concentrate with enhanced content of compound K using enzyme conversion and lactic acid bacteria fermentation, and a product containing fermented red ginseng concentrate produced by the production method as an active ingredient, More specifically, the bioefficacy of various functions can be obtained by extracting red-tailed ginseng with sake spirits, converting the extract into an edible complex enzyme selected by the company, inoculating and fermenting lactic acid bacteria isolated from kimchi. The present invention relates to a method for producing a fermented red ginseng concentrate with a high content of compound K and a product containing the fermented red ginseng concentrate produced by the production method as an active ingredient.

  What is known as an active ingredient of ginseng (ginseng) and red ginseng (processed ginseng) is saponin. Ginseng and red ginseng saponins are a type of glycoside and have a unique chemical structure different from saponins found in other plants, and there is a great difference in their efficacy. Ginseng and red ginseng saponins are called 'Ginsenoside' in the meaning of ginseng glycosides to distinguish them from other plant saponins. Recently, with the development of analytical techniques, more than 30 kinds of ginsenoside chemical structures have been revealed so far. This contains far more types than 14 types of western ginseng and 15 types of Chinese ginseng. Ginsenosides are classified into diol (PPD) and triol (PPT) ginsenosides, etc., depending on how many types of sugars are attached to the R1, R2, and R3 positions of glycosides having a dammarane skeleton. Is done. During processing, if high pressure is applied to such ginsenoside, enzyme addition, or heating, some of the sugar may be separated, creating a new double bond and creating a unique ginsenoside. . Therefore, products containing various unique ginsenosides are marketed depending on the carrot processing method.

  In order for ginseng saponins to be absorbed into the body, the diol ginsenoside is 20 (S) -protopanaxadiol 20-O-β-D-glucopyranoside (20 (S) -protopanaxadiol 20-O-β-D-glucopyranoside. , FGM 1, hereinafter referred to as “compound K”), and triol-based ginsenoside is decomposed into 20 (S) -protopanaxatriol (20 (S) -protopanaxatriol, FGM 4) and then absorbed into the body. However, depending on heat, acid, pressure, digestive enzymes, etc., only a small amount is converted and absorbed. Recently, research has shown that gut saponins require intestinal microorganisms when they are converted into these end products.

  In order to absorb saponin taken orally, it must be degraded by intestinal microorganisms, but Privotella oris is a representative bacterium that metabolizes saponins including ginsenoside, and in addition, various beneficial bacteria such as lactic acid bacteria Is involved in saponin metabolism. In a study estimated by investigating human feces, 30% of healthy people have no bacteria capable of metabolizing saponin, and there is a difference in metabolic capacity among the remaining 70% of bacteria, diol type Only a few humans can normally metabolize triol saponins. In particular, it has been reported that when taking continuous anticancer treatments and drugs, the intestinal microflora is not stable, and thus the metabolic rate of saponin further decreases. From this point of view, fermented red ginseng is developed so that it is effective for everyone by already fermenting with intestinal microorganisms externally and switching to a form that can absorb ginseng's active ingredients regardless of the individual's physical condition. This seems very favorable.

  As mentioned above, all ginseng saponins are absorbed only after being metabolized to the final metabolite through the degradation of intestinal microorganisms. However, human gut microbiota is not uniform and changes from moment to moment, so it became clear that the rate of ginseng saponin absorption varies from individual to individual. Therefore, a method that can overcome this is a method in which ginseng and red ginseng are fermented with intestinal microorganisms and absorbed directly into the body. In order to reduce the difference in absorption and efficacy due to differences in intestinal microorganisms, fermented red ginseng is converted to useful saponins that can be easily absorbed by fermenting red ginseng in advance with specific microorganisms. It has the advantage of being able to overcome gender differences and standardize ginseng efficacy. For these reasons, recently, products related to fermented red ginseng have been released in Korea, and their effects have been studied.

  Fermented red ginseng is also useful for the balanced metabolism of saponins. Diol-based saponins have the effect of stabilizing the body, increasing immunity, and reducing excess to normalize. Triol saponins improve blood circulation, increase energy and give vitality. In this way, they complement each other and have an opposite action. If the intestinal microflora is unstable and only one or both of the diol and triol saponins can be metabolized, there will be an imbalance in saponin absorption, so taking ginseng will be effective. Some people experience inconveniences such as heat generation and breathlessness. However, when the diol and triol saponins are metabolized externally in a balanced manner and absorbed by the body, all the original effects of ginseng and red ginseng can be expected, and other side effects are significantly reduced. Research results have been reported.

  The present invention relates to a method for producing a fermented red ginseng concentrate with enhanced content of Compound K through enzyme conversion from red ginseng and fermentation using kimchi-derived lactic acid bacteria, and fermented red ginseng concentrate produced by the production method It aims at providing the product which contains a liquid as an active ingredient.

  In order to achieve the above-mentioned object, the present invention provides: a) a step of adding 50% alcohol to 4-year root red ginseng to produce a red ginseng alcohol extract; b) the red ginseng alcohol of step a) Cooling the extract and filtering; c) concentrating the filtrate from step b) to 25-30 Brix to remove alcohol; d) diluting the concentrate from step c) A combination of three enzymes selected from the group consisting of Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL and Rapidase C80Max at a concentration of 1 to 3% at 50 ° C. for 48 to 72 hours. E) converting the enzyme reaction solution of step d) above into the Lactobacillus sake (Lactoba) cillus sake) inoculating and fermenting HY7802 strain; f) heating the fermentation solution of step e) to inactivate the enzyme of step d); g) inactivating the enzyme of step f) A method of producing a fermented red ginseng concentrate enriched with Compound K, comprising: concentrating the fermented fermented liquid under reduced pressure to 70-80 Brix; and h) sterilizing the concentrated liquid of g) It is characterized by providing.

  In the a) step, the red ginseng extract is preferably extracted three times for 6 hours at 80 ° C. using 50% sake of 20 times the weight of red ginseng. In general, it is known to use 10 to 20 times the spirit of red ginseng during extraction, and in order to maximize the yield, it is extracted 3 times using 20 times the weight of red ginseng.

  The cooling of the red ginseng spirit extract in the step b) is preferably carried out to 40 to 50 ° C., and perlite is preferably used for the filtration. This is because pearlite filtration generally removes fine suspensions and colloidal particles, and the content of the ginsenoside component is not changed by filtration. The reason for cooling to 40 to 50 ° C. is that the filtration effect is halved at 80 ° C., which is the extraction temperature, due to the solubility of the extract.

  Also, it is preferable to concentrate the filtrate of step b) to 25-30 Brix to remove alcohol. If it is not concentrated to a minimum of 25 Brix, the remaining alcohol may inhibit the enzymatic reaction.

  The combination of the three enzymes in step d) is preferably a combination of the enzymes Cytolase PCL5, Sumizyme AC, and Rapidase C80Max.

  The inactivation of the enzyme in step f) is preferably performed at 90 ° C. for 10 minutes. This is because inactivation of the enzyme can eliminate the possibility of inhibiting the growth of lactic acid bacteria during lactic acid bacteria fermentation, which is the next step.

  The sterilization in step h) is preferably performed at 90 ° C. for 2 hours.

  On the other hand, the functional beverage containing the fermented red ginseng concentrate enriched with the compound K of the present invention as an active ingredient has a certain amount of the fermented red ginseng concentrate enriched with the compound K of the present invention, mixed fruit juice syrup and water. Combined at a ratio, homogenized at 150 bar, cooled to 10 ° C. or lower, and then packaged in a small packaging container such as a glass bottle or a PET bottle.

Further, the health functional food containing the fermented red ginseng concentrate enriched with Compound K of the present invention as an active ingredient contains vitamin B as a nutritional supplement other than containing the fermented red ginseng concentrate enriched with Compound K. ₁ , B ₂ , B ₅ , B ₆ , E and acetate, nicotinamide, oligosaccharide, etc. may be added, and other food additives may be added.

  Moreover, the functional cosmetic composition which contains as an active ingredient the fermented red ginseng concentrate in which the compound K of the present invention is reinforced is a fermented red ginseng concentrate in which the compound K is reinforced. Manufactured by adding to the method.

  The fermented red ginseng concentrate enriched with compound K of the present invention contains a large amount of compound K whose digestion and absorption rate is increased in the human body by converting ginsenoside through enzyme conversion and lactic acid bacteria fermentation processes. It can be used as a functional food or food material.

In this invention, it is the photograph which carried out TLC expansion | deployment of the reaction material in order to select the enzyme which has the conversion activity of the compound K. In this invention, it is the photograph which carried out TLC expansion | deployment of the reaction material in order to select the strain which shows ginsenoside conversion ability among the strains which show (beta) -glucosidase (beta-glucosidase) activity. It is process drawing which shows the preferable Example of the manufacturing method of the fermented red ginseng concentrate by enzyme conversion of this invention, and lactic-acid-bacteria fermentation.

  Hereinafter, the present invention will be described in more detail through examples. However, the following examples are not intended to limit the scope of the present invention, and normal changes can be made by those skilled in the art within the scope of the technical idea of the present invention.

<Example 1>
Selection of red ginseng raw materials

  Purchase 6-year Nemoto Ginseng (the main root of Ginseng grown for 6 years), 6-year Neo Ginseng (fine roots of Ginseng grown for 6 years), 4-year Nemoto Ginseng, 4 years Neo Ginseng purchased from Toyoki Ginseng Agricultural Cooperative It was.

  100g of 6-year-old red ginseng, 100g of 6-year-old red ginseng, 100g of 4-year-old red ginseng, 100g of 4-year-old red ginseng, 2L of 70% sake, 80 ° C The solution was extracted with refluxing, concentrated under reduced pressure, and lyophilized.

  The contents of ginsenoside Rb1 and Rg1 were measured from the spirit extract obtained by the above method, and the results are shown in Table 1 below.

  As can be ascertained from Table 1 above, Osan has a higher content of Rb1, which is the main substrate of Compound K, compared to Honsan, and was higher in the 4-year root than in the 6-year root. Therefore, 4-year-old red ginseng (dried after ginseng was steamed) was selected as a raw material for the fermented red ginseng concentrate with enhanced content of Compound K.

<Example 2>
Selection of enzyme to be used

  13 types of edible enzymes (Sumidym AC, TG-B, Lumicell YX1, Cellulase KN, Rapidase TF, Pectinase UltraSP, Cytolase PCL5, Filtase PCL5, Filtase PML5, Filtase PCL5, Filtase PL5 , Crystalzyme APXL, Rapidase C80MAX, GC220, and Multifect CXXL) were selected from seven enzymes.

  In the above reaction, 1 ml of 1% (w / v) ginsenoside Rbl aqueous solution was added with 13 kinds of each enzyme, 0.05 ml which is 5% of the total reaction volume of 1 ml, and reacted at 50 ° C. and 200 rpm for 24 hours. After extracting ginsenoside with the same amount of water-saturated butanol having a total reaction volume of 1 ml, it was instilled and developed on TLC (Thin Layer Chromatography) to confirm whether Compound K was formed.

  The results are shown in FIG. “CK” on the vertical axis indicates “Compound K”. “AC” indicates “Sumizym AC”.

  As can be confirmed from FIG. 1, Cytolase PCL5 (manufacturing company: DSM, enzyme type: pectinase, pectin lyase, polygalacturonase and endarabinase, enzyme-producing microorganism: Aspergillus niger), Multifect Pentinase F (manufacturing company: EnzymeFen company) pectinase, cellulase, hencellulase and beta-glucosidase, enzyme-producing microorganism: Aspergillus niger, Sumyme AC (manufacturer: ShinNippon, enzyme type: cellulase, beta-glucosidase and enzyme Organism: Aspergillus niger), Cellulase KN (Manufacturing company: ShinNippon, Enzyme type: Cellulase, Hemicellolase, Pretease and Narninginase, Enzyme producing microorganism: Aspergillus niger), SpeciesT Enzyme producing microorganisms: Aspergillus niger), Crystalzyme APXL (Manufacturing company: DSM, types of enzymes: pectin esterase, pectin depolymerase, cellulase and hemicellulase, enzyme producing microorganisms: Aspergillus niger) and And Rapidase C80Max (manufacturer: YC International, enzyme type: pectinase, enzyme-producing microorganism: Aspergillus niger), a total of seven types of converting enzymes to compound K were selected.

<Example 3>
Selection of the optimal combination of selection enzymes

  Among the selected seven enzymes of Example 2, Multifect Pectinase FE was excluded because it could not be applied to product production due to Genencor's production termination, and Rapidase C80Max was selected from Rapidase TF and Rapidase C80Max. did. An experiment was conducted to find an optimal combination from these five enzymes, Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL and Rapidase C80Max.

  10% of the 10% (w / v) 4-year root red ginseng sake extract of Example 1 1% each of the combinations of the three enzymes among the 5 types of enzymes, respectively. 0.3 ml which is 3% of the total volume of 10 ml was added and reacted at 50 rpm at 200 rpm for 24 hours, and the compound K of the reaction was quantified through HPLC.

  The results are shown in Table 2 below.

  As can be confirmed from Table 2, the combination of Cytolase PCL5, Sumizyme AC, and Rapidase C80Max enzyme having the best compound K-producing ability was selected.

<Example 4>
Determining the optimal conditions for the selection enzyme combination

  In order to set the optimal conversion conditions of the three enzyme combinations selected in Example 3, Cytolase PCL5, Sumizyme AC, and Rapidase C80Max, the 4-year root red ginseng alcoholic extract of Example 1 as a substrate was used. Concentrations of 5%, 10% and 15%, and concentrations of the three enzymes (combination of Cytolase PCL5, Sumizyme AC and Rapidase C80Max) 1% (Cytolase PCL5 0.33%, Sumizyme AC 0.33% and Rapidase C80Max) 0.34%), 2% (Cytolase PCL5 0.67%, Sumizyme AC 0.66% and Rapidase C80Max 0.67%) and 3% (Cytolase PCL5 1%, Sumizym) e AC 1% and Rapidase C80Max 1%), reaction time is selected from 24 hours, 48 hours, and 72 hours at 50 ° C. and 200 rpm, and a reaction surface analysis method is used. Thus, the optimum conversion conditions were determined as shown in Table 3 below.

  As can be confirmed from Table 3, the maximum production amount of Compound K was shown in the case of 4-year root red ginseng spirit extract 5%, enzyme combination concentration 3% and reaction time 48 hours (sample 2).

  Thereafter, the reaction was carried out for 72 hours and the production amount of compound K was measured. As a result, the production amount was somewhat increased to 7.43 mg / g when compared with the reaction for 48 hours.

  Therefore, the reaction conditions at the time of producing the fermented red ginseng concentrate were determined as 4% 4 years root red ginseng spirit extract, 3% enzyme combination concentration and 72 hours reaction time.

<Example 5>
5-1. Isolation of ginsenoside converted lactic acid bacteria from kimchi lactic acid bacteria

  Collect various kimchi from households and restaurants in various regions, dilute kimchi solution of each kimchi with sterilized water, smear on MRS Agar medium and incubate at 30 ° C, then strain shape and color Then, the transparency, size, external structure, etc. were visually observed, and kimchi lactic acid bacteria were primarily selected.

  One kind of lactic acid bacteria exhibiting the highest conversion ability and growth ability through the β-glucosidase activity, ginsenoside conversion ability and growth ability in red ginseng extract of 108 strains selected primarily through the above method The final selection.

First, p-Nitrophenyl β-D-glucoside is added so that the final concentration is 10 mM in 0.2 ml of each lactic acid bacteria culture (including bacterial cells) primarily selected to select lactic acid bacteria having β-glucosidase activity. 0.2 ml of the solution was added and reacted at 37 ° C. for 1 hour. 1.6 ml of 0.5 M sodium carbonate (Na ₂ CO ₃ ) was added to terminate the reaction, and absorbance at 420 nm was measured to select 8 strains having an OD ₄₂₀ value of 1.5 or more.

  The results are shown in Table 4 below.

  In order to measure the conversion ability of ginsenoside Rb1 in the 8 strains of Table 4, 1 ml of each of the 8 lactic acid bacteria cultures was added to 1 ml of 1% (w / v) aqueous ginsenoside Rb1 solution at 37 ° C. After reacting at 200 rpm for 24 hours and instilling and developing on TLC, four strains showing ginsenoside conversion ability were selected.

  The results are shown in FIG.

  As can be confirmed from FIG. 2, it was found that the four strains that showed ginsenoside conversion ability were # 25, # 31, # 35, and # 66.

  The four selected strains were inoculated into a 10% red ginseng extract and cultured at 37 ° C. for 48 hours, and then the growth ability was observed.

  The results are shown in Table 5 below.

  As can be confirmed from Table 5 above, one strain # 35 showing the highest growth ability was finally selected.

  5-2. Identification of isolated kimchi lactic acid bacteria

  The selected strain # 35 of 5-1 was cultured in MRS medium, and then genomic DNA was isolated. The 16rDNA site was amplified using PCR (polymerase chain reaction) as a primer. As the initial sequence, 5′-AGA GTT TGA TCC TGG CTC AG-3 ′ (forward direction) and 5′-GGT TAC CTT GTT ACG ACT T-3 ′ (reverse direction) were used. 50 ng of genomic DNA extracted for PCR reaction, 100 μM of each dNTPs, 0.2 μM of each starting material, 1 × enzyme buffer, and Taq polymerase unit were added, and distilled water was added to a total volume of 50 μl. The amplification reaction was initially denatured at 94 ° C. for 90 seconds, followed by 28 cycles of 94 ° C. for 30 seconds, 42 ° C. for 60 seconds, 72 ° C. for 60 seconds, and further extended at 72 ° C. for 5 minutes. PCR products were separated on a 1.5% agarose gel and then eluted to request base sequence analysis from Cosmo Genetech Co., Ltd., and the results were obtained. When the obtained results were analyzed through BLSAT Search, they showed 99% or more homology with Lactobacillus sakei strains on the existing database (Data Base).

  The characteristics of the lactic acid bacteria according to the present invention are as follows.

1) Bacterial morphology Characteristics of bacteria when cultured for 2 days at 37 ° C on MRS agar plate (1) Cell morphology: Aspergillus (2) Motility: None (3) Spore-forming ability : None (4) Gram staining: Positive

2) Morphological colony morphology Morphological colony morphology when cultured for 2 days at 37 ° C. on MRS agar plate (1) Shape: Circular (2) Raised: Convex (3) Surface: Smooth ( smooth)

3) Physiological properties (1) Optimal growth temperature: 36-38 ° C
(2) Optimum growth pH: 5.0 to 7.0
(3) Effect on oxygen: facultative anaerobic

  4) Catalase:-

  5) Gas formation presence:

  6) Growth at 15 ° C:-

  7) Grows at 45 ° C: +

  8) Indole production:-

  9) Lactic acid production: +

  As a result of identification based on the morphological characteristics, physiological and growth characteristics of the new strain of the present invention as described above and molecular genetic methods through 16S rDNA analysis, the new strain of the present invention It was found that it belongs to Lactobacillus sakei. Therefore, the present inventors named the new strain of the present invention Lactobacillus sake HY7802 and deposited it with the Korea Biotechnology Research Institute Bioresource Center on December 6, 2011 (deposit number: KCTC). 12097BP).

<Example 6>
Manufacture of fermented red ginseng concentrate

As shown in the process diagram of FIG. 3, the method for producing the fermented red ginseng concentrate of the present invention is as follows.
(1) Measurement of raw material ginseng 100 kg of 4-year-old red ginseng purchased from Toyoki ginseng agricultural cooperative was used.

(2) Extraction 2000 L of 50% sake spirit that can be used as a food raw material (1000 L of sake spirit + 1000 L of purified water) was added to the red ginseng and extracted three times at 80 ° C. for 6 hours.

(3) Filtration The extract was cooled to 50 ° C. and then filtered using pearlite.

(4) Concentration The filtrate was concentrated under reduced pressure to 30 Brix.

(5) Enzyme conversion After adding purified water to the reduced pressure concentrate to dilute to 5 Brix, the enzyme combination of Cytolase PCL5, Sumizyme AC and Rapidase C80Max with 0.8% of the total volume is added here. And reacted at 50 ° C. for 72 hours.

(6) Lactic acid bacteria fermentation The enzyme reaction solution was inoculated with Lactobacillus sakei HY7802 of kimchi-derived lactic acid bacteria and fermented at 37 ° C.

(7) Enzyme Inactivation The fermentation broth was heated at 90 ° C. for 10 minutes to inactivate the enzymes Cytolase PCL5, Sumizyme AC, and Rapidase C80Max.

(8) Concentration The fermentation broth in which the enzyme was inactivated was concentrated under reduced pressure so as to be 75 Brix.

(9) Sterilization and packaging The concentrated solution was sterilized at 90 ° C. for 2 hours and then packaged to produce a fermented red ginseng concentrated solution in which the compound K of the present invention was reinforced.

<Example 7>
Manufacture of functional beverages containing fermented red ginseng concentrate enriched with Compound K as active ingredients

  A method for producing a functional beverage composed of fermented red ginseng concentrate enriched with Compound K of the present invention and mixed fruit juice syrup is as follows.

First, mixed fruit juice syrup consists of 13% by weight liquid fructose, 2.5% by weight white sugar, 2.5% by weight brown sugar, mixed fruit concentrate 56Brix ^o 10.9% by weight, 1.0% by weight pectin, fresh fruit A mixed essence of 0.1% by weight and purified water of 70% by weight was stirred and mixed at 30 to 35 ° C., then subjected to UHT heat treatment (sterilized at 135 ° C. for 2 seconds), and then cooled to produce.

  Then, 30.4% by weight of the mixed fruit juice syrup produced by the above method, 0.1% by weight of the concentrated fermented red ginseng solution enriched with the compound K of Example 6 and the remaining 69.5% by weight of purified water. After combining and homogenizing at 150 bar and cooling to 10 ° C or lower, it is packaged in small packaging containers such as glass bottles and PET bottles, and contains fermented red ginseng concentrate enriched with Compound K of the present invention as an active ingredient A functional beverage was manufactured.

<Example 8>
Manufacture of health functional food containing fermented red ginseng concentrate enriched with Compound K as an active ingredient

In addition to 0.1% by weight of fermented red ginseng concentrate enriched with compound K of Example 6, vitamin A supplements (vitamins B ₁ , B ₂ , B ₅ , B ₆ , E, acetate ester and nicotinamide) and The oligosaccharide was added to 10 parts by weight with respect to 100 parts by weight of the concentrated fermented red ginseng concentrate with the compound K of Example 6 and mixed with a high-speed rotary mixer. 10 parts by weight of sterilized purified water was added to 100 parts by weight of the mixture and mixed to form granules having a diameter of 1 to 2 mm. The formed granule was dried in a vacuum dryer at 40 to 50 ° C., and then a uniform granule was produced through 12 to 14 mesh. The granules produced as described above were extruded by appropriate amounts to form tablets or powders or filled into hard capsules to produce hard capsule products.

<Example 9>
Production of cosmetic composition containing fermented red ginseng concentrate enriched with compound K as an active ingredient

  The functional cosmetic composition containing as an active ingredient a fermented red ginseng concentrate enriched with Compound K of the present invention is creamy, and after heating 5% by weight of propylene glycol and storing at 70 ° C., Stearyl alcohol 8% by weight, stearic acid 2% by weight, stearic acid cholesterol 2% by weight, squalane 4% by weight, 2-octyldodecyl alcohol 6% by weight, polyoxyethylene alcohol ester 3% by weight, glyceryl monostearic acid ester 2% by weight After the pre-emulsification, the mixture was uniformly emulsified with a homomixer, then gradually cooled, and then at 45 ° C., 6% by weight of the fermented red ginseng concentrate enriched with the compound K of Example 6 and the remaining Addition of an amount of purified water, cool to 32 ° C., and functionalize containing fermented red ginseng concentrate enriched with Compound K of the present invention as an active ingredient The charge composition was produced.

Claims (9)

a) a step of adding 50% sake to 4-year-old Hongo ginseng to produce a red ginseng sake extract;
b) the step of cooling the red ginseng spirit extract of step a) and then filtering;
c) concentrating the filtrate of step b) to 25-30 Brix to remove alcohol.
d) The concentrated solution of step c) above is diluted, and a combination of three enzymes selected from the group consisting of Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL, and Rapidase C80Max is used in a concentration range of 1 to 3%. Treating for 48-72 hours at 0C to convert saponin;
e) a step of inoculating and fermenting Lactobacillus sakei strain HY7802 (deposit number: KCTC 12097BP) in the enzyme reaction solution of step d) above;
f) heating the fermentation liquor from step e) to inactivate the enzyme from step d);
g) concentrating the fermented liquid in which the enzyme in step f is inactivated to 70-80 Brix under reduced pressure; and h) sterilizing the concentrated liquid in step g). A method for producing a fermented red ginseng concentrate with enhanced compound K.   The fermentation according to claim 1, wherein the production of the red ginseng alcoholic extract in step a) is extracted 3 times at 80 ° C for 6 hours using 50% alcoholic alcohol which is 20 times the weight of red ginseng. Method for producing red ginseng concentrate.   The method for producing a concentrated fermented red ginseng liquid according to claim 1, wherein the cooling of the red ginseng spirit extract in step b) is performed to 40 to 50 ° C, and perlite is used for filtration.   The method for producing a fermented red ginseng concentrate according to claim 1, wherein the combination of the three enzymes in step d) is a combination of Cytolase PCL5, Sumizyme AC, and Rapidase C80Max.   The method for producing a fermented red ginseng concentrate according to claim 1, wherein the inactivation of the enzyme in step f) is carried out at 90 ° C for 10 minutes.   The method for producing a concentrated fermented red ginseng solution according to claim 1, wherein the sterilization in step h) is performed at 90 ° C for 2 hours.   The functional drink which contains the fermented red ginseng concentrate liquid with which the compound K manufactured by the method of Claim 1 was reinforced as an active ingredient.   A health functional food comprising, as an active ingredient, a fermented red ginseng concentrate fortified with the compound K produced by the method of claim 1.   The functional cosmetic composition which contains the fermented red ginseng concentrate liquid with which the compound K manufactured by the method of Claim 1 was strengthened as an active ingredient.