KR101050821B1 - Fermented black-red ginseng and the method of preparing it and fermented bellflower and fermented ginger - Google Patents

Abstract

PURPOSE: A producing method of fermented black-red ginseng using a fermenting enzyme, and fermented platycodon grandiflorum and fermented ginger using thereof are provided to reduce the time of a steaming process to obtain fermented ginseng. CONSTITUTION: A producing method of fermented black-red ginseng using a fermenting enzyme comprises the following steps: supplying a natural fermenting enzyme solution to fresh ginseng, and fermenting at 25~40deg C for 25~45hours(S21); ferment-steaming the ginseng at 70~85deg C for 170~200hours(S22); ferment-aging the ginseng at 50~70deg C for 70~100hours(S23); and low temperature aging the ginseng at 25~40deg C for 24~35hours(S24).

Description

Fermented Black Red Ginseng using Fermented Enzyme, Manufacturing Method and Fermented Bellflower and Fermented Ginger {FERMENTED BLACK-RED GINSENG AND THE METHOD OF PREPARING IT AND FERMENTED BELLFLOWER AND FERMENTED GINGER}

The present invention relates to a fermented black red ginseng prepared by fermenting ginseng (salt ginseng, dried ginseng (including white ginseng, Taegeuk ginseng)) using a fermentation enzyme, and a method for producing the same, in particular natural natural obtained from natural plants such as ginger and 칡 Fermented black red ginseng using fermented enzyme that can increase the content of active ingredients absorbed by human body compared to conventional ginseng and ginseng products by fermenting, steaming and ripening ginseng as heat source of germanium far infrared using fermented enzyme solution and its manufacturing method It is about.

In addition, the present invention relates to fermented bellflower and fermented ginger obtained by fermenting bellflower or ginger using a natural enzyme solution obtained from natural plants such as 칡 and ginger.

Ginseng has been widely used as a home and herbal medicine since ancient times. Ginseng (Panax ginseng CA Meyer) is a perennial herb belonging to the genus Araliceae, and is treated as the most important medicine mainly used in herbal medicine in the oriental medicine. It is known to have the effects of, gangjeong (강 精), tonic (보), warmth (warm), fatigue recovery, mental stability, sedation, and is widely used for medicinal.

Ginseng includes Panax ginseng CA Meyer, Panax notoginseng, Panax quinquefolium, Panax japonicum, Panax trifolium, and Panax pseudoginseng. The main ingredient contains saponin, phytosterols, essential oils, polyacetylene, polysaccharides such as phenolic substances, and fat-soluble components. The effects of ginseng are mainly due to ginseng saponin (ginsenoside). A lot is done.

Ginseng saponins have been identified to date more than 30 kinds of ginseng saponins, according to the characteristics of the chemical structure Protoanaxadiol (19 species), Protopanaxatriol (10 species) and olean ( Oleanane) saponins.

This ginseng saponin is not toxic like other plants, and is anti-cancer, antioxidant, antidiabetic, arteriosclerosis and hypertension prevention, central nervous system inhibition, liver function and antistress, protein synthesis, immune enhancement Actions are known.

Among saponins, ginsenosides Rg2, Rg3, Rh1, Rh2, etc. are attracting attention because they have excellent effects on cancer prevention, cancer cell growth inhibitory activity, neuronal cell protective action, antithrombotic action, antioxidant activity.

In recent years, various foods have been developed to consume ginseng saponin, which has excellent effects on various diseases, and in particular, demand for red ginseng-related products is expected to increase due to improved living standards and increased consumer desire for health foods. It is expected to increase.

Therefore, the inventors of the present invention while researching to develop a good quality red ginseng-related products ginsenoside of ginseng is decomposed and absorbed as a ginsenoside metabolite in the human body to show the efficacy.

However, many ginsenoside components contained in ginseng are known to be partially excreted without being degraded or absorbed unless there is an intestinal microorganism capable of decomposing them in the body. Therefore, even if you take the same ginseng effect will vary greatly from person to person. Red ginseng improves the efficacy of ginseng by changing ginseng ginsenosides into ingredients that can be absorbed by the human body.

However, only about 30-50% of ginsenosides in red ginseng are decomposed in human stomach or intestine, and the rest are not decomposed or absorbed.

As a related prior art,

Korean Patent Nos. 0671330 and 0729214 describe ginseng processing methods for steaming and drying fresh ginseng at 60 to 110 ° C for seven times or more, and the processed ginseng is referred to as (gujeungpo) black ginseng. However, these methods are a manufacturing method by using a gujeungpo steaming ginseng nine times dry, there is a problem in that the manufacturing process is complicated and requires more than 50 days and effort, but the quality of the final product is not uniform.

In the Republic of Korea Patent No. 0531429 describes a method of processing the ginseng once treatment for 8 to 12 hours at a temperature between 140 ~ 180 ℃ and the black red ginseng thus obtained in order to improve the problem of the manufacturing method of red ginseng by the gujeunggu have. However, browning of red ginseng is caused by browning of sugars and amino acids contained in ginseng, so if the ginseng is exposed to high temperature in the same way as in this patent for a long time, the appearance of red ginseng becomes darker due to browning of amino acids and sugars. Even in the form of the polar ginsenosides Rg1, Rb2, Rc, Rd, etc. are decomposed to reduce the content of the active ingredient, there is a problem that the efficacy is reduced. In addition, various processing methods for ginseng have been tried, and repeated prolonged processing at high temperatures may lead to the generation of unwanted denaturing substances such as carcinogens.

In the manufacturing method of fermented ginseng provided by Korean Patent No. 0950978, the fermentation and ripening time is 720 ~ 1,080 hours, which is shorter than the conventional method of manufacturing red ginseng. When fermentation is used, the product does not come out uniformly due to the difference of temperature up and down by hot air, and the bitter taste remains when you grind ginseng due to the lack of active fermentation stage of ginseng. There is a problem that cannot be made.

The present invention proposes a method for producing fermented black red ginseng that can solve the problems of the above-described Korean patent and make a better product, and propose a natural fermentation enzyme solution and shorten the fermentation and ripening time.

1. Republic of Korea Patent No. 0531429. 2. Republic of Korea Patent No. 0671330 3. Republic of Korea Patent No. 0729214 4. Korean Patent No. 0950978.

The present invention provides a natural fermentation enzyme solution from the natural plant ginger and 칡, and to provide a fermented black red ginseng using a natural fermentation enzyme and fermentation of ginseng using the natural fermentation enzyme solution and its manufacturing method.

In addition, the fermentation black ginseng using a fermentation enzyme that can shorten the time taken to ferment steaming conventional fermented ginseng, improve the yield and bitter taste of ginseng by ensuring the uniformity of the produced fermented ginseng and It is intended to provide a method of manufacturing the same.

In addition, to provide a fermented bellflower and fermented ginger using a natural fermentation enzyme to ferment the bellflower or ginger with a natural fermentation enzyme solution made of natural plants ginger and 칡.

In addition, a large amount of the hormone component of estrogen to provide a natural fermentation enzyme solution, and to provide fermented black red ginseng, fermented bellflower, fermented ginger using the same.

In order to achieve the above object, the method of producing fermented black red ginseng using the natural fermentation enzyme of the present invention makes a fermentation broth fermented by adding honey to the first mixture of ginger and 칡, and the fermentation broth with ginger water 1 to 5 ~. It is a method of fermenting and aging ginseng in a fermentation chamber using a natural fermentation enzyme solution prepared by mixing at a weight ratio of 15 to low temperature aging.

The ginger water is a ginger decoction obtained by boiling ginger in water.

The natural fermentation enzyme solution, the first mixture is mixed with ginger 2 in a weight ratio of 0.5 to 1, and the second mixture is mixed with honey 1 in a weight ratio of 0.6 to 1.2, the second mixture to the first mixture 1 After mixing the mixture at a weight ratio of 0.5 to 1.5, the mixture is fermented to make a fermentation broth, and the fermentation broth and ginger water are mixed with fermentation broth at a weight ratio of ginger water 3 to 20 to prepare at low temperature.

Fermentation of ginseng using the natural fermentation enzyme solution, the fermentation activation step of fermenting 25 to 45 hours at a temperature of 25 ~ 40 ℃ after supplying the natural fermentation enzyme solution to ginseng (S21); After the fermentation activation step (S21) and the fermentation steaming step (S22) for 170-200 hours fermentation steam at a temperature of 70 ~ 85 ℃; After the fermentation steaming step (S22) and fermentation ripening step (S23) for 70 to 100 hours fermentation ripening at a temperature of 50 ~ 70 ℃; After the fermentation aging step (S23) consists of a low temperature aging step (S24) for 24 to 35 hours low temperature aging at a temperature of 25 ~ 40 ℃.

Fermentation of the ginseng is characterized in that the fermentation and maturation of the germanium far-infrared heat source method in the fermentation chamber is installed germanium and a humidification control device.

The ginseng is put in a fermentation chamber in a container made of Teflon coating or ceramic coating.

In the present invention, ginseng refers to ginseng and primary processed products, ginseng and red ginseng, and dry ginseng includes white ginseng and taeguksam.

When the ginseng is fresh ginseng, the natural fermented enzyme solution is sprayed 50 ~ 300㏄ per 1kg of fresh ginseng, and when the ginseng is dried ginseng, it is sprayed with 100 ~ 500㏄ per 1kg of dry ginseng or 3 Immerse for 5 hours.

The natural fermentation enzyme solution is used after dilution in water, dilute by mixing water in natural fermentation enzyme solution in a volume ratio of 10 to 100 times.

The natural fermentation enzyme solution is not limited to natural plants of ginger and 칡, may include bokbunja, Schisandra chinensis, licorice.

Fermented black red ginseng, which is another aspect of the present invention, is added to the ginseng natural fermentation enzyme solution fermented with ginger, 과 and honey, and the first fermentation at a temperature of 25 ~ 40 ℃ 25 ~ 45 hours, the temperature of 70 ~ 85 ℃ Secondary fermentation and steaming at 170 ~ 200 hours, and further fermented and aged 70 ~ 100 hours at a temperature of 50 ~ 70 ℃ again, it is prepared by low temperature aging 24 ~ 35 hours at a temperature of 25 ~ 40 ℃ again.

Fermented bellflower, which is another aspect of the present invention, is added to fermented natural fermentation enzyme solution obtained by fermenting ginger, honeysuckle and honey to the bellflower, and after primary fermentation for 25 to 45 hours at a temperature of 25 to 40 ° C, a temperature of 70 to 85 ° C. Secondary fermentation and steaming at 170 ~ 200 hours, and further fermented and aged 70 ~ 100 hours at a temperature of 50 ~ 70 ℃ again, it is prepared by low temperature aging 24 ~ 35 hours at a temperature of 25 ~ 40 ℃ again.

Fermented ginger is another aspect of the present invention, by adding a natural fermentation enzyme solution fermented ginger, 칡 and honey to ginger, and after first fermentation for 25 to 45 hours at a temperature of 25 to 40 ℃, the temperature of 70 ~ 85 ℃ Secondary fermentation and steaming at 170 ~ 200 hours, and further fermented and aged 70 ~ 100 hours at a temperature of 50 ~ 70 ℃ again, it is prepared by low temperature aging 24 ~ 35 hours at a temperature of 25 ~ 40 ℃ again.

The fermented bellflower and natural fermentation enzyme solution used in the production of fermented ginger is the same as that used in the production of fermented black red ginseng using the fermentation enzyme solution, the amount of natural fermentation enzyme solution added to the bellflower or ginger is made under the same conditions as the production of fresh ginseng .

Fermentation black red ginseng production method using the fermentation enzyme of the present invention made as described above, using natural fermentation and ginger containing ingredients beneficial to the human body to prepare a natural fermentation enzyme solution, fermentation and using the produced natural fermentation enzyme solution By fermenting black red ginseng by aging to reduce the bitter taste by fermentation, steaming, and fermenting with natural fermentation enzymes in addition to the beneficial ingredients of ginseng, it has superior efficacy to ginseng like conventional fermented ginseng. Fermented ginseng with efficacy can be provided.

Especially natural Fermented enzyme solution  Soap used in the preparation contains about 72 times more hormone hormone estrogen than pomegranate (칡 contains more than 1,000mg per 100g, pomegranate contains 14mg per 100g). The estrogen component is a component that delays menopause and menopause. In addition, the heat acts to lower the heat, and also has the effect of releasing heavy metals in the body.

Ginger is Antibacterial  It is excellent, it helps the gastric juice to come out well, helps nutrient absorption in the intestine, stimulates the taste, strong detoxification, warms the body like garlic, stimulates the stomach to digest By promoting  You can maximize the efficacy of fermented garlic.

As above, it warms the body, stimulates the stomach, promotes digestion, and reduces the bitter taste of ginseng. It is easy and can maximize absorption in the body when taken.

In addition, the fermentation and ripening is made by using germanium far-infrared heat as a fermentation and fermentation is uniform, so that the yield is good, and the cuticle is made of high-quality raw ginseng has the advantage that can be various development of samsam.

In addition, fermented bellflower with strong bitterness and spicy and pungent taste was easily fermented, steamed and aged by using natural fermentation enzyme solution, and the fermented bellflower fermented ginger with high content of useful ingredients was provided.

Figure 1 is a step showing the production step of the fermented black red ginseng using the natural fermentation enzyme of the present invention.
Figure 2 is a graph showing the results of comparison of fermented black red ginseng and commercial red ginseng of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Prior to this, terms or words used in the present specification and claims should not be construed as being limited to the common or dictionary meanings, and the inventors should properly explain the concept of terms in order to best explain their own invention. Based on the principle that can be defined, it should be interpreted as meaning and concept corresponding to the technical idea of the present invention.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, It is to be understood that equivalents and modifications are possible.

1, the method of producing fermented black red ginseng using the natural fermentation enzyme of the present invention, using a natural fermentation enzyme solution to produce a natural fermentation enzyme solution using natural plants such as ginger and 칡 (S10) and using the natural fermentation enzyme solution It consists of a fermentation step (S20) to ferment the ginseng in the fermentation chamber.

The fermentation step (S20) is again divided into fermentation activation step (S21), fermentation steaming step (S22), fermentation ripening step (S23), low temperature aging step (S24).

1. Natural Fermented Enzyme Solution  Manufacturing stage S10 )

Natural fermentation enzyme solution used in the present invention is prepared using ginger and honey and honey as described below.

Ginger 2 is mixed with a weight ratio of 0.5 to 1 제 to make a first mixture consisting of ginger and 칡.

Honey is added to the first mixture, but 0.5 to 1.5 weight of honey is added to the first mixture 1. At this time, the honey may be used pure honey, but usually a honey mixture is added to the pure honey sugar.

The honey mixture (second mixture) is formed by mixing honey with a weight ratio of 0.6 to 1.2 sugar.

The fermentation broth is made by fermenting the mixture in which the second mixture is added to the first mixture at room temperature (20 to 30 ° C.) for 3 to 6 months.

The fermentation broth is mixed with ginger water and then aged at low temperature (12-18 ° C.) for 3-6 months at low temperature to form a natural fermentation enzyme solution.

The ginger water is made by weight 1 to 10 to 20 weight ratio of ginger 1, usually made by heating at a temperature of 100 ℃ 1 to 3 hours and then naturally cooled.

The fermentation broth and ginger water is mixed in the fermentation broth 1 in a weight ratio of 3 to 20 ginger water.

The obtained natural fermentation enzyme solution is used after dilution with water, it is usually preferred to use a dilution by mixing in a natural fermentation enzyme solution 1 in a volume ratio of 10 to 100 water. That is, the mixture is diluted with 1 to 10 vol% of natural fermentation enzyme solution and 10 to 100 vol% of water.

2. Fermentation stage ( S20 )

By supplying the prepared natural fermentation enzyme solution to ginseng to ferment a certain temperature in a fermentation chamber in which germanium far infrared is released, fermentation activation step (S21), fermentation steaming step (S22), fermentation ripening step (S23), It consists of a low temperature aging step (S24).

1) Fermentation activation step ( S21 )

Supply natural fermentation enzyme diluted in ginseng and ferment for 25 ~ 45 hours at low temperature 25 ~ 40 ℃.

At this time, it is maintained at a relatively low temperature to ferment ginseng while activating the natural fermentation enzyme solution supplied to ginseng.

Depending on the ginseng, the amount of natural fermentation enzyme solution and the method of supply are different.

That is, when ginseng is fresh ginseng, natural fermented enzyme solution is supplied by spraying method, and dry ginseng (including white ginseng and Taegeuk ginseng) and red ginseng are supplied by spraying method or dipping method.

For reference, in case of fresh ginseng, spray method is used, but natural fermentation enzyme solution can be supplied through immersion method. In case of dried ginseng and red ginseng, both spray method and immersion method are used, but it is generally preferable to use immersion method. .

In more detail,

Natural fermented enzyme solution is sprayed on ginseng in a container made of SUS304 with Teflon coating or ceramic coating.

(The container with Teflon coating or ceramic coating on SUS304 material has excellent thermal conductivity and easy cleaning, so workability is very good.)

The natural fermentation enzyme solution is diluted natural fermentation enzyme solution, if the ginseng ginseng ginseng is sprayed with natural fermentation enzyme solution 50 ~ 300 당 per 1 kg of ginseng, dry ginseng (including white ginseng, Taeguk ginseng) 1kg 100 ~ 500㏄ of sugar natural fermented enzyme solution is supplied or dried ginseng is soaked in natural fermented enzyme solution for 3 to 5 hours.

The ginseng supplied with the natural fermentation enzyme solution is put into a fermentation chamber in which germanium far infrared rays are emitted, and is heated and fermented in such a manner that the germanium far infrared rays are used as a heat source.

2) fermentation steaming stage ( S22 )

After the fermentation activation step (S21) to increase the temperature to 70 ~ 85 ℃ high temperature to 170-200 hours fermentation and steaming.

3) Fermentation ripening stage ( S23 )

After the fermentation steaming step (S22) to lower the temperature to 50 ~ 70 ℃ medium temperature is fermented and aged 70 ~ 100 hours.

4) Low temperature aging step ( S24 )

After the fermentation aging step (S24) to lower the temperature to 25 ~ 40 ℃ low temperature to fermentation for 24 to 35 hours.

As described above, ginseng becomes black or black and reddish fermented black red ginseng during the fourth fermentation step for about 12 to 15 days (289 to 380 hours).

Fermented ginseng of the present invention obtained through such a fermentation process increases the content of the active ingredient intrinsic to ginseng. As can be seen through the following examples, RG1, RG2, and RG3 are increased in the active ingredient and excellent in essential amino acid content, compared to the conventional red ginseng, and the ginseng has almost no bitter taste.

[Example]

-Natural Fermentation Enzyme Solution

10 kg of ginger, 5 kg of honey, 8 kg of honey and 5 kg of sugar were mixed and fermented at room temperature for 24 months at 24 to 28 ° C. to make a fermentation broth, mixed with ginger 1 at a weight ratio of water 15 and then heated to 100 ° C. for 2 hours. Cool to prepare ginger water.

After mixing 10kg of the fermentation broth and 100kg of ginger water, it is aged for 3 months at low temperature of 15 ~ 17 ℃ to make a natural fermentation enzyme solution.

While diluting the prepared natural fermented enzyme solution, the diluted natural fermented enzyme solution is prepared by diluting the natural fermented enzyme solution 1 at a volume ratio of 50, and then fermented black red ginseng is prepared using the prepared diluted natural fermented enzyme solution as follows.

-Manufacture of Fermented Ginseng Using Fresh Ginseng

1kg of ginseng in a Teflon-coated container in a SUS304 material, sprayed 100 을 of the diluted natural fermentation enzyme solution prepared above, put it in a fermentation chamber, and activate primary fermentation and natural fermentation enzyme solution for 30 hours in a range of 30 to 34 ° C., 1 After the secondary fermentation, the temperature of the fermentation chamber was raised to 80-84 ° C. for 2 hours of fermentation and steaming for 190 hours. After the secondary fermentation, the temperature of the fermentation chamber was lowered to 65-69 ° C. for 90 hours of 3rd fermentation. After lowering the temperature of the fermentation chamber in the range of 25 ~ 29 ℃ to aging low temperature 35 hours to produce fermented black red ginseng.

[Test Example 1]

Hereinafter, the sensory taste test was performed for fermented black red ginseng and red ginseng, red ginseng (control), black ginseng, and dried ginseng which are commercially available.

In the sensory taste test, 20 men (10 males and 10 females) were taken to examine bitterness, ease of picking, and palatability.

The score was divided into 1 (None, Good), 3 (Normal), and 5 (Severe, Bad) points.

The results are shown in Table 1 below.

division bitter Wetability Palatability Control group (red ginseng) 2.8 2.5 2.2 Example ( Fermented Black Ginseng ) 1.2 1.6 1.3 Dried ginseng 3.1 3.2 2.8 Fresh ginseng 4.2 2.9 3.1 Black ginseng 3.9 3.1 3.7

[Test Example 2]

-Ginsenoside 5 content comparison analysis

Ginsenoside intermediate metabolites Rh1, Rh2, Rg2 (sulfadimethoxine), CK (saponin metabolites) including the specific ginsenoside Rg3 and the like for the fermented black red ginseng of the present invention prepared in the above examples and general red ginseng purchased commercially ) Content was analyzed. General red ginseng (Comparative Example 1) used as a raw material was analyzed and compared.

The results are shown in Table 2 below.

ingredient Regular red ginseng
(Mg / 100g) Fermented Black Ginseng
(Mg / 100g) Increase and decrease Function and efficacy Rg2 85.6 285.6 ▲ 3.3 times Rg3 246.85 5,685.35 ▲ 23.1 times Anticancer activity Rh1 125.72 483.38 ▲ 3.84 times Rh2 1.75 41.50 ▲ 23.7 times c-k 0.42 38.52 ▲ 91.7 times

[Test Example 3]

-Carcinogen (PAHs) test

The fermented black red ginseng of the present invention prepared in the above example was not detected in all carcinogen (PAHs) test results.

The results are shown in Table 3 below.

ingredient Detection amount (µg / kg) Benzo (a) pyrene Not detected Benz (a) anthracene Not detected Benzo (b) fluoranthene Not detected Benzo (k) fluoranthene Not detected Benzo (ghi) perylene Not detected

[Test Example 4]

-Ginsenoside total content analysis

The ginsenoside (saponin) total content of the fermented black red ginseng of the present invention prepared in the above example was analyzed.

The results are shown in Table 4 below.

ingredient content Crude saponin 78.6 mg / g Ginsenoside Rb1 235.20 mg / 100g Ginsenoside Rb2 311.21 mg / 100g Ginsenoside Rb3 68.50 mg / 100 g Ginsenoside Rc 149.21 mg / 100g Ginsenoside Rd 301.54 mg / 100 g Ginsenoside re 168.54 mg / 100 g Ginsenoside Rg1 20.21 mg / 100 g Ginsenoside Rg2 285.6 mg / 100 g Ginsenoside Rg3 5,685.35 mg / 100g Ginsenoside Rh1 483.38 mg / 100 g Ginsenoside Rh2 41.50 mg / 100 g Ginsenoside X 1.85 mg / 100 g

[Test Example 5]

-Analysis of estrogen content, a hormone component

The fermented black red ginseng of the present invention prepared in the above example was analyzed for estrogen content as a hormone component.

The results are shown in Table 5 below.

division Estrogen (mg / g) Fresh ginseng 1.13 Dried ginseng 1.57 Red ginseng 2.38 Fermented Black Ginseng 8.25 (approximately seven times higher)

As described above, ginseng contains a small amount of estrogen, but the fermented black red ginseng fermented using a natural fermentation enzyme containing the 칡 component of the present invention shows that the estrogen component is significantly increased.

Fermented black red ginseng according to the present invention is not only excellent in the content of the active ingredient compared to conventional red ginseng, but also has little bitter taste and can be made into fermented ginseng that can be easily ingested by anyone of all ages. This will increase farm income.

Claims (14)

Fermented fermentation broth was made by adding honey to the first mixture of ginger and 과, and fermented ginseng in the fermentation chamber using a natural fermentation enzyme solution prepared by mixing the fermentation broth with a weight ratio of 1 to 5-15. Aged and manufactured,
The natural fermentation enzyme solution, the first mixture is mixed with ginger 2 in a weight ratio of 0.5 to 1, and the second mixture is mixed with honey 1 in a weight ratio of 0.6 to 1.2, the second mixture to the first mixture 1 Fermentation enzyme, characterized in that the fermentation broth produced by mixing the mixture at a weight ratio of 0.5 ~ 1.5, fermentation of the mixture to make a fermentation broth, and the fermentation broth and ginger water in fermentation broth 1 at a weight ratio of ginger water 5-15 Method for producing fermented black red ginseng using. The method of claim 1,
Fermentation of ginseng using the natural fermentation enzyme solution (S20),
A fermentation activation step (S21) of fermenting 25-45 hours at a temperature of 25-40 ° C. after supplying natural fermentation enzyme solution to ginseng;
After the fermentation activation step (S21) and the fermentation steaming step (S22) for 170-200 hours fermentation steam at a temperature of 70 ~ 85 ℃;
After the fermentation steaming step (S22) and fermentation ripening step (S23) for 70 to 100 hours fermentation ripening at a temperature of 50 ~ 70 ℃;
After the fermentation ripening step (S23) of the fermentation black red ginseng using a fermenting enzyme, characterized in that consisting of a low temperature ripening step (S24) for 24 to 35 hours low temperature aging at a temperature of 25 ~ 40 ℃. 3. The method according to claim 1 or 2,
Fermentation of the ginseng is a method of producing fermented black red ginseng using a fermentation enzyme, characterized in that the fermentation and maturation of germanium far infrared heat source method in the fermentation chamber equipped with germanium far-infrared infrared radiation is released. 3. The method according to claim 1 or 2,
The ginseng is put into a fermentation chamber in a container made of Teflon coating or ceramic coating method of producing fermented black red ginseng using a fermentation enzyme. The method of claim 1,
The method of producing fermented black red ginseng using a fermentation enzyme, characterized in that when the ginseng is fresh ginseng is sprayed 50 ~ 300㏄ per 1kg weight of natural ginseng enzyme. The method of claim 1,
If the ginseng is dried ginseng, 100 ~ 500 ㏄ spray per 1 kg weight of dried ginseng in natural fermentation enzyme solution or immersed in natural fermentation enzyme solution for 3 to 5 hours characterized in that the fermentation enzyme black red ginseng. The method of claim 1,
The natural fermentation enzyme solution is used diluted with water,
Method for producing fermented black red ginseng using a fermentation enzyme, characterized in that the mixture of water in a natural fermentation enzyme solution in a volume ratio of 10 to 100 times. The method of claim 1,
The first mixture is fermentation, characterized in that 3 to 25% by weight relative to the weight of the ginger and 칡 mixture of one or more other natural plants of bokbunja, Schisandra chinensis, licorice to the mixture of ginger 2 in a weight ratio of 0.5 to 1 칡 Method for producing fermented black red ginseng using enzyme. Make a first mixture mixed with ginger 2 in a weight ratio of 0.5 to 1, make a second mixture mixed with honey 1 in a weight ratio of 0.6 to 1.2, the weight ratio of the second mixture 0.5 to 1.5 in the first mixture 1 After mixing to ferment the mixture to make a fermentation broth, the fermentation broth and ginger water to the fermentation broth 1 by mixing the weight ratio of ginger water 3-20 to the low-temperature ripening natural fermentation enzyme solution prepared by ginseng, 25 ~ 40 ℃ of After primary fermentation at a temperature of 25 to 45 hours, secondary fermentation and steaming at 170 to 200 hours at a temperature of 70 to 85 ° C, and third fermentation and maturation at 70 to 100 hours at a temperature of 50 to 70 ° C, again Fermented black red ginseng obtained by low temperature aging for 24 to 35 hours at a temperature of 25 ~ 40 ℃. The method of claim 9,
The ginseng is fermented black red ginseng, characterized in that any one of ginseng or dried ginseng or red ginseng. Make a first mixture mixed with ginger 2 in a weight ratio of 0.5 to 1, make a second mixture mixed with honey 1 in a weight ratio of 0.6 to 1.2, the weight ratio of the second mixture 0.5 to 1.5 in the first mixture 1 After mixing the mixture to fermentation to make a fermentation broth, the fermentation broth and ginger water mixed with a fermentation broth in a weight ratio of ginger water 3 to 20 by the low-temperature aging natural fermentation enzyme solution prepared in bellflower, 25 ~ 40 ℃ of After primary fermentation at a temperature of 25 to 45 hours, secondary fermentation and steaming at 170 to 200 hours at a temperature of 70 to 85 ° C, and third fermentation and maturation at 70 to 100 hours at a temperature of 50 to 70 ° C, again Fermented bellflower obtained by low temperature aging for 24 to 35 hours at a temperature of 25 ~ 40 ℃. Make a first mixture mixed with ginger 2 in a weight ratio of 0.5 to 1, make a second mixture mixed with honey 1 in a weight ratio of 0.6 to 1.2, the weight ratio of the second mixture 0.5 to 1.5 in the first mixture 1 After mixing to ferment the mixture to make a fermentation broth, the fermentation broth and ginger water mixed with a fermentation broth in a weight ratio of 3 to 20 ginger water by adding a natural fermentation enzyme solution prepared by low-temperature aging to ginger, 25 ~ 40 ℃ of After primary fermentation at a temperature of 25 to 45 hours, secondary fermentation and steaming at 170 to 200 hours at a temperature of 70 to 85 ° C, and third fermentation and maturation at 70 to 100 hours at a temperature of 50 to 70 ° C, again Fermented ginger obtained by low temperature aging for 24 to 35 hours at a temperature of 25 ~ 40 ℃.
delete delete

Images