KR100872158B1 - Preparation method of red ginseng peracid ginseng cultured root liquid with increased active ingredient by roasting and fermentation - Google Patents

Abstract

The present invention relates to a method for producing red ginseng liquid and wild ginseng culture root liquid with an increased saponin content by fermentation. The fermented red ginseng and wild ginseng culture root obtained after removing the fermentation residue from the fermentation product contain starch degrading enzyme, cellulose degrading enzyme, lipolytic enzyme, and protease, and extracted after extraction with water or alcohol. The fermented red ginseng liquid and wild ginseng cultured root solution are excellent in reducing ash, starch and water-insoluble precipitate. Fermented red ginseng liquid and wild ginseng with improved saponin content and active ingredient content than wild ginseng root Yang muscle solution can be prepared.

Description

The manufacturing process of red ginseng extract and fermented red ginseng root extract with increased active ingredient by roasting and fermentation {The manufacturing process of roasting and fermented red ginseng and mountain ginseng extracts}

The present invention relates to the preparation of red ginseng liquid and wild ginseng culture root liquid with excellent saponin content and active ingredient increased by roasting and fermentation. The red ginseng or wild ginseng culture root is removed from starch, cellulose, and water insoluble precipitate even after processing. The present invention relates to a method for preparing red ginseng liquid and wild ginseng cultured root liquid with increased saponin content and effective ingredient.

Korean ginseng is a semi-negative herbaceous root, botanically belonging to the genus Ogapi. The scientific name is Panax Ginseng C.A.Meyer, and the generic name Panax is a combination of Pan and Akos, derived from the Greek word, and has been used as a panacea. It is well known that oriental medicine has been used as the main medicine for the prevention and treatment of various diseases, etc., or for the human body for 4000 years.

Ginseng has been reported as an anti-fatigue, anti-diabetic, liver disease, antioxidant activity, anti-cancer, etc., and the functionality of various ginseng continues to be proven.

In addition, as a number of studies on the functions such as macrophage activity, immune function, atopic and anti-stress has come to the spotlight again as a health food. Therefore, the demand is also gradually increased, and further accelerated by the economic growth and the improvement of living standards, and is widely used as a public health functional food recently.

However, although ginseng has such functionality, ginseng products manufactured by the conventional processing process have a fragrance similar to that of ginseng, that is, soil smell. The development of a new processing process of ginseng with excellent palatability while preserving is required.

Accordingly, attempts have been made to develop a ginseng product having a more popular taste by applying a predetermined treatment in the pretreatment step of the raw ginseng.

Roasting, one of the food processing methods, has great meaning in providing flavor and taste to food. Among these methods, the roasting method promotes browning reaction by treating at high temperature in a short time, and the flavor components produced include pyrazines, aldehydes, and alcohols, and pyrazines. ) Is the main compound, the production is promoted at a temperature above 100 ℃, the pH of the action by the action of fructose (Fructose) and sodium chloride (Glucose) rather than glucose in the alkali conditions of about 9.0 and higher than the low temperature It is said to be promoted in, and the roasting process enhances the fragrance of smell, tan, smell of tangerine, and dry wood.

In addition, wild ginseng cultured roots were isolated from wild wild ginseng and cultured in large amounts of wild roots of wild ginseng using biotechnology, which is identical to natural wild ginseng. Unlike the use of pesticides at all, no residual pesticides or heavy metals are detected, but there is a disadvantage in that palatability is inferior due to the inherent odor of the culture medium at the time of culture.

Accordingly, red ginseng and wild ginseng cultured roots were treated at the pre-treatment stage and during the pore to improve the taste of red ginseng products and wild ginseng cultured products with more taste. There are various methods using puffing and extrusion, but these methods alone could not be expected to sufficiently reduce the odor of Korean ginseng or wild ginseng cultured roots.

In order to improve such a method, Korean Patent No. 10-0522445 describes an active ingredient extraction method of ginseng processed by puffing treatment and a health food using the same as an active ingredient, which indicates a maximum pressure of 15 kg / It is treated under the condition of ㎠, temperature 120 ~ 150 ℃, but this may cause benzophylene, which is a carcinogen due to the inside of the coal (nursery) and high temperature, due to the high temperature direct fire treatment. The fermentation strains for the ginseng fermentation broth with excellent functionality and functionality are also fermented by primary and secondary fermentation using only Aspergillus spp. There was a tendency to decrease compared with the use of complex strains.

In addition, Korean Patent Application No. 2006-0067946 (preparation method of red ginseng liquid with excellent flavor and saponin content by fermentation expansion treatment) under the condition of puffing process under pressure 3 ~ 5kg / ㎠, temperature 95 ~ 115 ℃ for 3 ~ 8 minutes Treatment has the effect of reducing the in-tank due to low temperature and inhibiting the production of carcinogen Benzopyrene, but the interaction between fungi and bacterial strains by using Aspergillus and Bacillus sp. As the growth of Bacillus bacteria is inhibited by the growth of Aspergillus fungi, there is a problem that the use effect of Bacillus genus bacteria is reduced, and the production time is shortened only by the first fermentation. There was a disadvantage that it was difficult to achieve the purpose of the fermentation.

In Korean Patent No. 10-0535371 (the manufacturing method of ginseng leaching tea using the extrusion molding method and its products), the extrusion molding conditions are water content of 10-40%, and the size of the injection port is 80-130 ℃ and 100-350rpm. Although it is processed at 200㎛ ~ 0.5㎜, this treatment has a disadvantage that it takes a lot of time and energy when processing because the ginseng leaching car itself is the final product,

In Korean Patent No. 10-063598 (Method of manufacturing ginseng processed food by extrusion molding process), the extrusion molding process also takes a lot of time and energy under the condition of injection hole temperature 100 ~ 150 ℃ and injection hole diameter 1.0 ~ 3.0mm. ,

In the Republic of Korea Patent Publication No. 10-2005-0011679 (manufacturing method of red ginseng and red ginseng fortified food using the extrusion molding process) temperature of the injection port 70 ~ 180 ℃, screw rotation speed 100 ~ 400rpm, water content 5 ~ 40% by weight It also had the disadvantage that it takes a lot of time and energy.

The present invention solves the problems of the prior art as described above, and is a method for efficiently extracting the excellent active ingredients of red ginseng and wild ginseng cultured roots. In this case, the substances produced are not only for antioxidant activity but also for producing fragrance components such as pyrazine, which is intended to enhance the dietary effect of food.

In addition, the raw materials of red ginseng and wild ginseng cultured roots are fermented by selective use from among Aspergillus fungi, which are not produced by a fungal poison such as Mycotoxin, Bacillus sp., And Streptomyces sp. the enzyme alpha-amylase (α -amylase) and beta-amylase (β -amylase), cellulose cyclase (cellulase), lipase (lipase), protease (protease) and glucoamylase (glucoamylase), etc. the raw materials of ginseng and wild ginseng produced baeyanggeun It is a second object to increase the amount of active ingredient by increasing useful saponin extraction.

The present invention is to achieve the above object and consists of a process as shown in Figs.

In other words,

The present invention according to Figure 1,

Collecting and selecting fresh raw ginseng of 4 years or more to remove foreign substances and then carving them into a predetermined size;

Steaming step steamed raw ginseng with steam at 85 ~ 95 ℃ 6-10 hours;

Raw ginseng manufacturing step of drying the steamed ginseng with hot air of 60 ~ 70 ℃ to make the water content of 9 ± 1% by weight;

Grinding the obtained raw red ginseng to 0.2 ± 0.1 cm and then roasting the ground raw red ginseng at 130 to 170 ° C. for 30 to 50 minutes;

Grinding the roasted raw red ginseng into 60-80 mesh;

Remove the foreign substance containing roasted red ginseng, moisten it to 40 ~ 50% by weight, and then use Aspergillus fungus, Bacillus spp., Streptomyces spp. Primary fermentation step of fermentation;

Removing solids from the first fermented red ginseng fermentation broth and sequentially extracting red ginseng liquid with alcohol and water at 75 to 85 ° C .;

Spraying the enzyme preparation to the red ginseng extract and secondary fermentation at 40 to 80 ° C. for 12 to 24 hours;

Inactivating the enzyme of the fermentation filtrate at 95 ° C. in the second fermented red ginseng fermentation broth and then saccharifying and filtering the red ginseng fermentation broth with a filter;

Concentrating the filtered red ginseng fermentation broth by removing moisture; And

The present invention relates to a method for producing red ginseng liquid with an increased active ingredient by roasting and fermentation, characterized in that the red ginseng fermentation broth is packaged and shipped.

On the other hand, the present invention according to Figure 2,

Purchasing natural wild ginseng and separating the tissues;

Sterilizing the separated tissues in a clean room like a plant tissue culture;

Inoculating the sterilized wild ginseng into a culture medium and then inoculating it;

Cultivating raw ginseng cultured root so that the inoculated wild ginseng was incubated for 60 to 80 days while supplying oxygen at room temperature (18 to 20 ° C.), and then the water was 9 ± 1 wt% after removing the culture solution;

Roasting the raw ginseng cultured roots at 0.2-0.1 cm at 130-170 ° C. for 30-50 minutes;

Crushing the roasted raw ginseng cultured root with 60 to 80 mesh;

After removing foreign substances in crushed raw ginseng cultured roots, humidifying them to 40 ~ 50% by weight of moisture, and then using Aspergillus fungus, Bacillus spp. And Streptomyces spp. Primary fermentation step of fermentation;

Removing solids from the fermented wild ginseng cultured root fermentation broth and sequentially extracting the wild ginseng cultured root liquid with alcohol and water at 75 to 85 ° C .;

Extracting and filtering the raw material of wild ginseng cultured root fermentation broth, followed by secondary fermentation at 40 to 80 ° C. for 12 to 24 hours;

Inactivating the enzyme of the fermentation filtrate at 95 ° C. in the secondary fermented raw ginseng culture root fermentation broth at 95 ° C., and then filtering the raw ginseng culture root fermentation broth with a filter;

Concentrating the filtered raw ginseng cultured root fermentation broth by removing moisture; And

The present invention relates to a method for producing a wild ginseng cultured root solution with increased active ingredient by roasting and fermentation, characterized in that it comprises the step of shipping the concentrated ginseng cultured root fermentation broth in a container.

The present invention as described above is accompanied by the promotion of the browning reaction of the reducing sugars and nitrogen compounds and the production of the fragrance component by roasting the excellent active ingredients of red ginseng and wild ginseng culture root, the resulting substances are not only antioxidant activity but also pyrazine ( Aromatic ingredients, such as pyrazine, are also produced, which enhances the food's dietary effect.

Red ginseng also contains reducing sugars and proteins, which produce brown pigments and sweet fragrances during roasting, and red ginseng containing browning substances has a strong antioxidant activity.

Acidic polysaccharides produced by high-temperature heat treatment of red ginseng's non-saponin components have been studied for their ability to inhibit lipolysis in cancer patients, and their quantitative methods are also being studied. After pre-treatment with roasting treatment, such as mycotoxin Aspergillus, Bacillus, and Streptomyces sp., Which do not form mold poison, are fermented using a mixture of 1: 1: 1.

Aspergillus fungi include Aflatoxin, Sterigmatosystin, and Aspergillus niger that do not produce Trichocecene; Bacillus amylori It is selected from Bacillus amyloliquefaciens and Bacillus polymyxa, and Streptomyces griseus and Streptomyces aureofaciens are selected from Streptomyces spp. Select and use.

Wherein the enzyme material is a strain generating alpha-amylase (α -amylase), beta-amylase (β -amylase), cellulose cyclase (cellulase), lipase (lipase), Protease (protease) and glucoamylase (glucoamylase), etc. The raw ginseng And increasing the useful extraction of wild ginseng culture root to increase the content of the active ingredient of red ginseng liquid or wild ginseng culture root liquid.

After the extraction as described above, the concentration of the solid content to 30 ~ 40%, the fermentation filtrate during the first fermentation, namely alpha amylase ( α- amylase), beta amylase ( β- amylase), cellulase (lipase), lipase (protease) Fermentation broth containing (protease) and the like is preferably fermented for 24 to 72 hours at 25 to 40 ° C. after 0.3 to 0.8% by weight of the fermentation broth. Its purpose is to increase the amount of saponin extracted by dissolving. In the second fermentation, the water-soluble starch and cellulose are retained after extraction. The primary fermentation and the fermentation filtrate change the ginsenoside during the second fermentation. There was a change of 23-35% increase in the final saponin extract.

The fermented red ginseng and wild ginseng cultured root solution after the second fermentation was heated to 95 ° C. while inactivating the enzymes in the fermentation filtrate while saccharifying and filtration, followed by filtration with a filter to produce fermented red ginseng concentrate and wild ginseng root.

As described above, the fermented red ginseng liquid and wild ginseng cultured root liquid prepared according to the present invention may be used as raw materials of food, pharmaceutical, cosmetic and feed compositions.

According to the present invention, red ginseng and wild ginseng culture roots, such as earthy smell and bitter taste, can be reduced even after red ginseng and wild ginseng culture root processing and produce delicious tastes during the roasting process of red ginseng and wild ginseng culture roots. The fermented red ginseng extract and wild ginseng cultured root extract with increased effective saponin content and increased palatability will be prepared.

The following describes the contents of the present invention by examples, but the scope of the present invention is not limited to these examples, the examples are only presented to facilitate understanding of the contents of the present invention.

<Example>

The preparation of fermented red ginseng liquid and wild ginseng culture root liquid are given in Examples 1 and 2, respectively.

<Example 1>

Each of ginsengs over 4 years old are selected to remove foreign substances, and then cut into 2 ~ 3cm in size, and steamed raw ginseng with 90 ℃ steam for 6 hours, and dried steamed ginseng with 70 ℃ hot air. To prepare a raw red ginseng so that the moisture content is 9% by weight, the raw red ginseng is pulverized again to 0.2 ± 0.1cm, and the ground raw red ginseng is roasted for 45 minutes at 150 ℃. The roasted raw red ginseng is crushed again to about 70 mesh, removed foreign matters containing crushed red ginseng, moisturized to 50% by weight, and then Aspergillus fungus, Bacillus and Streptomyces fungi 1: The mixture was mixed at a ratio of 1: 1 by 0.5% by weight based on the red ginseng, and fermented first. The solids were removed from the fermented red ginseng fermentation broth, and the red ginseng extract was extracted sequentially with alcohol and water at 80 ° C. Fermented red ginseng solution was prepared by spraying the enzyme preparation for 20 hours at 60 ° C. for 2 hours, and deactivating the enzyme of fermentation filtrate at 95 ° C. in the second fermented red ginseng fermentation solution. .

<Example 2>

Purchasing Cheonjungsan ginseng collected from deep acid was used to separate the tissues, inoculate the sterilized wild ginseng into the culture tank, inoculate, incubate the inoculated wild ginseng with oxygen at room temperature for 65 days, and then remove the culture solution. Raw ginseng cultured roots were prepared to be in weight%, and the raw raw ginseng cultured roots were pulverized at 0.2 ± 0.1 cm at 150 ° C., roasted for 45 minutes, and then the roasted raw ginseng cultured roots were crushed around 70 mesh (mesh). After removing the foreign substance contained in the culture root, humidified to 50% by weight of water, and then mixed the mixture of Aspergillus fungus, Bacillus and Streptomyces genus 1: 1: 1 with 0.5% by weight of raw ginseng cultured root. Add fermentation by primary addition, remove solids from fermented wild ginseng cultured root fermentation broth, and extract wild ginseng cultured root with alcohol and water at 80 ℃ The wild ginseng culture root extract was sprayed with enzyme preparation and fermented at 60 ° C. for 24 hours for 2 hours. In the fermented wild ginseng culture root fermentation broth, the enzyme of the fermentation filtrate was inactivated at 95 ° C., and then, Concentrated fermented wild ginseng cultured root solution was prepared.

The results of analyzing the general red ginseng liquid and wild ginseng culture root liquid and the general components of the red ginseng liquid and wild ginseng culture root liquid of Examples 1 and 2 are shown in Table 1 below, the moisture is dried by weight loss method, the crude fat is Soxhet method, crude protein is Kjeldhl quantitative method, Total sugar was analyzed by Somogy's method, ash was analyzed by AOAC method, and water insoluble precipitate was tested by Food Code.

 TABLE 1 Units; weight

  Item  Red ginseng  Wild ginseng culture root  General Red Ginseng Solution  Example 1  General wild ginseng culture root  Example 2  moisture  33.42  33.78  35.65  35.98  View minutes  0.92  0.73  1.86  1.25  Crude fat  1.82  1.36  3.11  2.52  Crude protein  10.78  13.96  7.25  8.38  Water insoluble precipitation  1.35  0.52  1.95  0.78  Per total  43.25  56.28  36.21  47.82  Ginsenoside  18.06  22.93  9.87  13.12

When the roasting process and fermentation process of the present invention from the results of Table 1 showed a lot of weight loss and crude fat water insoluble precipitate, except for these, it can be seen that the content of the extract of the present invention increases in all fields, which is the present invention. Improved roasting and fermentation result in increased active ingredients of red ginseng and wild ginseng cultured roots.

Changes in the Composition of Saponins

7 g each of red ginseng extract and wild ginseng cultured root extract obtained in Examples 1 and 2 were repeatedly refluxed at 75 ° C. three times for 1 hour at 50 ° C. with saturated butanol, and then separated into 20 ml distilled water. Separate the butanol layer. Concentrated under reduced pressure using a concentrated concentrated flask, and extracted with reflux at 50 ° C. for 20 minutes at 36 ° C. to separate fats under HPLC operating conditions shown in Table 2, and then the residue was dried in a dryer for 20 minutes and dried in a desiccator. After cooling for a minute, the content of irradiated phononine was obtained according to the following equation.

Red Ginseng and Wild Ginseng Cultured Irradiated Phonin Content = (A-B) / C

A; Dry weight of the flask after concentration of the unsaturated butanol layer (mg)

B; Weight of empty flask in mg

C; Sample Collection

<Table 2> HPLC Operation Conditions

 Instrument  Water Alliance 2699, PDA, ZQ2000  column Xterra ^TM MS C18 3.5㎛ 2.1 × 50mm  Mobile phase  18% acetonitrile ~ 20% acetonitrile Gradient  Detector  PDA (200 ~ 400nm Scan)  MS detector  ZQ System (Waters)  Flow rate  0.25m / min  Injection volume  10ml / min

Table 3 Ginsenoside component comparison unit weight% of red ginseng extract

 Ginsenoside  General Red Ginseng Solution  Inventive Example 1    PD Rg ₁  3.66  3.70  Re  3.60  3.92 Rh ₁  0.57  0.86 Rb ₁  2.98  2.87  PT  Rc  2.16  3.15 Rb ₂  3.08  5.23  Rd  1.19  1.25 Rg ₃  0.82  1.72 PD _{1 )}  10.81  11.35 PT _{2 )}  7.25  10.98  PD / PT  1.49  1.03  Total  18.06  22.33

1) PD = Panaxadiol Ginsenoside

2) PT = Panaxatriol Ginsenoside

Table 4 Ginsenoside component comparative unit weight% of wild ginseng culture root

 Ginsenoside  General wild ginseng culture root  Inventive Example 2    PD Rg ₁  1.69  2.53  Re  0.62  0.79 Rh ₁  1.87  2.05 Rb ₁  0.87  1.42   PT  Rc  1.91  2.10 Rb ₂  1.38  2.08  Rd  0.89  1.05 Rg ₃  0.53  1.10 PD _{1 )}  5.16  6.79 PT _{2 )}  4.71  6.33  PD / PT  1.10  1.07  Total  9.87  13.12

1) PD = Panaxadiol Ginsenoside

2) PT = Panaxatriol Ginsenoside

As shown in Table 3 and Table 4, the content of ginsenosides was increased by about 23.64% in the red ginseng extract of Example 1 of the present invention, and the wild ginseng root of Table 2 was also grown in general ginseng root. It can be seen that the increase is more than 32.93%, and this result shows that the content of Rb ₁ in red ginseng extract is slightly decreased due to enzymatic action by fermentation, and the content is increased in all other areas, but in particular Rb ₂ And the increase of Rg ₃ was apparent, which is presumed to be due to the decomposition and conversion of the components of the ginsenosides Ra ₁ , Ra ₂ , Ra ₃ of the Panaxadiol family, which can be understood as the efficacy of the present invention. .

In addition, the acid polysaccharide content and content of red ginseng liquid and wild ginseng culture root and general red ginseng liquid and wild ginseng culture root obtained in Examples 1 and 2 of the present invention were measured and shown in Table 5.

<Table 5> Acidic Polysaccharide Content and Content

  Item  Red ginseng  Wild ginseng  General Red Ginseng Solution  Example 1  General wild ginseng root  Example 2  Acidic Polysaccharide Content (mg / g)  68.92  95.52  9.32  12.58  Content rate (%)  6.98  9.07  0.93  1.26

Acidic polysaccharides measured by ion chromatography of polysaccharides, a polysaccharide component, are high-molecular weight water extracts of tens of thousands of molecules, consisting of hexose, guronic acid, and proteins. The effect was great, and the yield increased by 29.94% and 35.48%, respectively, by roasting and fermentation.

On the other hand, the sensory test was carried out to grasp the characteristics of the present invention and the results are shown in Table 6 and Table 7.

Sensory evaluation

1. Selection of inspectors

The selection of panel for sensory evaluation is provided to 15 inspectors trained in the laboratory to describe all tastes and odors that can be felt in the sample by Flavor profile method. In the result, the expressions similar to the overlapping terms are summarized, and the smells and expressions that represent the flavors are selected in consideration of the intensity of each description. Among the participants, the 20 people who expressed the most expressions in the selected descriptions were selected as the first, and the threshold test was conducted on the four basic flavors of sweet, salty, sour, and bitter tastes. Ten patients who had excluded the dull person and evaluated near the average were finally selected as the test personnel, and the sensory test was conducted.

2. Sensory Quality Inspection

The flavor and aroma of red ginseng concentrate and wild ginseng root extract were selected. Flavor profile method was used to describe the taste and smell of red ginseng concentrate and wild ginseng root extract, and each description was quantitatively expressed by Quantitative Descriptive Analysis (QDA). After three samples were sampled, they were marked in five stages: very good (5 points), good (4 points), normal (3 points), bad (2 points), and very bad (1 point). And after the test of each sample was marched in the purified water and tasted the next taste, the temperature of the presented sample was 60 ~ 65 ℃.

<Table 6> Analysis results of red ginseng extract sensory test results

   Classification ＼ Type  General Red Ginseng Extract  Red ginseng extract of the present invention  smell  Red ginseng smell  4.3  3.8  Dirt smell  4.5  3.2  Smell of grass  4.1  2.9   flavor  Red ginseng flavor  4.2  3.5  sweetness  4.3  4.8  bitter  4.6  3.5  Tan  3.8  3.2  Color  4.3  4.9  Symbol  4.0  4.9

<Table 7> Analysis result of wild ginseng cultured root extract sensory test

 Classification ＼ Type  General Sansam Culture Root Extract  Mountain ginseng cultured root extract of the present invention  smell  Wild ginseng cultured odor  4.2  3.2  Odor  4.5  2.8  Smell of grass  4.3  2.9  flavor  Wild ginseng root taste  4.3  3.5  sweetness  4.0  4.7

 As shown in Table 6 and Table 7, all the unpleasant odors of the present invention roasted and fermented red ginseng and wild ginseng culture root extract is relatively good, and also in the taste red ginseng flavor, wild ginseng culture root taste, earthy smell, The grass odor, bitter taste and charcoal taste were low, while the sweetness showed a high score, and thus, the present invention was evaluated as excellent in all the test items, and the color and the degree of preference showed a favorable score.

1 is a flowchart showing a red ginseng liquid manufacturing process of the present invention.

Figure 2 is a flow chart showing the production process of wild ginseng culture root solution of the present invention.

Claims (8)

Collecting and selecting fresh raw ginseng of 4 years or more to remove foreign substances and then carving them into a predetermined size; Steaming step steamed raw ginseng with steam at 85 ~ 95 ℃ 6-10 hours; In the manufacturing method of the red ginseng liquid through the step of preparing the red ginseng steamed ginseng to 60 ± 70 ℃ hot air to have a water content of 9 ± 1% by weight; Grinding the obtained raw red ginseng to 0.2 ± 0.1 cm and then roasting the ground raw red ginseng at 130 to 170 ° C. for 30 to 50 minutes; Grinding the roasted raw red ginseng into 60-80 mesh; Remove the foreign substance containing roasted red ginseng, moisten it to 40 to 50% by weight, and then use Aspergillus fungus, Bacillus spp., And Streptomyces spp. Primary fermentation step of fermentation; Removing solids from the first fermented red ginseng fermentation broth and sequentially extracting red ginseng liquid with alcohol and water at 75 to 85 ° C .; Spraying the enzyme preparation to the red ginseng extract and secondary fermentation at 40 to 80 ° C. for 12 to 24 hours; Inactivating the enzyme of the fermentation filtrate at 95 ° C. in the second fermented red ginseng fermentation broth and then saccharifying and filtering the red ginseng fermentation broth with a filter; Concentrating the filtered red ginseng fermentation broth by removing moisture; And A method for producing red ginseng liquid with an increased effective ingredient by roasting and fermentation, characterized in that it comprises the step of shipping the concentrated red ginseng fermentation broth in a container. The method of claim 1, Fermentation is a stir treatment and fermentation, characterized in that the fermentation using a mixture of aspergillus, Bacillus and Streptomyces genus that does not produce a fungal poison such as Mycotoxin in a ratio of 1: 1: 1 Method of producing red ginseng liquid with an increased active ingredient. The method of claim 2, Aspergillus fungi include Aflatoxin, Sterigmatosystin, and Aspergillus niger that do not produce Trichocecene; Bacillus amylori It is selected from Bacillus amyloliquefaciens and Bacillus polymyxa. Streptomyces griseus and Streptomyces aureofaciens are selected from Streptomyces spp. Method for producing red ginseng liquid with an active ingredient increased by the roasting treatment and fermentation, characterized in that the selection and use. The method of claim 1, Secondary fermentation, the alpha-amylase enzyme materials of (α -amylase), beta-amylase (β -amylase), cellulose cyclase (cellulase), after lipase (lipase), Protease (protease) 0.3 ~ 0.8% by weight of the fermentation broth containing the added The method of producing red ginseng liquid with an active ingredient increased by the roasting treatment and fermentation, characterized in that the fermentation treatment at 25 ~ 40 ℃ for 24 to 72 hours. Purchasing natural ginseng to separate the tissue; Sterilizing the separated tissues in a clean room like a plant tissue culture; Inoculating the sterilized wild ginseng into a culture medium and then inoculating it; Cultivating raw ginseng cultured root so that the inoculated wild ginseng was incubated for 60 to 80 days while supplying oxygen at room temperature (18 to 20 ° C.), and then the water was 9 ± 1 wt% after removing the culture solution; In the method for producing a wild ginseng culture root solution through, Roasting the raw ginseng cultured roots at 0.2-0.1 cm at 130-170 ° C. for 30-50 minutes; Crushing the roasted raw ginseng cultured root with 60 to 80 mesh; After removing foreign substances in crushed raw ginseng cultured roots, humidifying them to 40 ~ 50% by weight of moisture, and then using Aspergillus fungus, Bacillus spp. And Streptomyces spp. Primary fermentation step of fermentation; Removing solids from the fermented wild ginseng cultured root fermentation broth and sequentially extracting the wild ginseng cultured root liquid with alcohol and water at 75 to 85 ° C .; Extracting and filtering the raw material of wild ginseng cultured root fermentation broth, followed by secondary fermentation at 40 to 80 ° C. for 12 to 24 hours; Inactivating the enzyme of the fermentation filtrate at 95 ° C. in the secondary fermented raw ginseng culture root fermentation broth at 95 ° C., and then filtering the raw ginseng culture root fermentation broth with a filter; Concentrating the filtered raw ginseng cultured root fermentation broth by removing moisture; And A method for producing wild ginseng cultured root liquid with increased active ingredient by roasting and fermentation, characterized in that the step of packaging the concentrated wild ginseng cultured root fermentation broth in a container for shipping. The method of claim 5, Fermentation is a stir treatment and fermentation, characterized in that the fermentation using a mixture of aspergillus, Bacillus and Streptomyces genus that does not produce a fungal poison such as Mycotoxin in a ratio of 1: 1: 1 Production method of wild ginseng cultured root solution with increased active ingredient. The method of claim 6, Aspergillus fungus includes Aspergillus niger, which does not produce Aflatoxin, Steigmatosystin, or Trichocecene, and Bacillus amyriquiqui, as Bacillus spp. It is selected from Bacillus amyloliquefaciens and Bacillus polymyxa, and selected from Streptomyces griseus and Streptomyces aureofaciens as Streptomyces genus. Method for producing wild ginseng cultured root liquid with an active ingredient increased by the roasting treatment and fermentation, characterized in that to use. The method of claim 5, In the secondary fermentation, 0.3 ~ 0.8% by weight of fermentation broth containing enzyme amylase ( α -amylase), beta amylase ( β -amylase), cellulase, lipase, protease Fermented wild ginseng cultured root solution, characterized in that the fermentation treatment is characterized in that the fermentation treatment at 25 ~ 40 ℃ 24 ~ 72 hours.

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