KR101224574B1 - Manufacturing method of fermentative red ginseng - Google Patents

Abstract

The present invention provides a method for producing fermented red ginseng.
The manufacturing method of the present invention can significantly reduce the time and cost incurred during the manufacture of red ginseng because the process of the red ginseng proceeds as one process only changing the temperature conditions, compared to the conventional 9 ginseng 9 red ginseng manufacturing method.
In addition, the fermented red ginseng prepared by the production method of the present invention has a rarely improved content of rare ginsenosides (particularly Rg3, Rh2), CK, and the like compared to the fermented red ginseng prepared through the conventional red ginseng manufacturing method.

Description

Manufacturing method of fermentative red ginseng

The present invention relates to a method for producing fermented red ginseng, and more particularly, to provide a method for producing fermented red ginseng that can significantly increase the content of rare ginsenosides.

Representative species of ginseng include Korean ginseng (Panax ginseng C.A.Meyer), which grows in the Far East of Asia (North 33-48: Korea, Northern Manchuria, and parts of Russia) and has very high efficacy; Panax quinquefolium L., native and cultivated in the United States and Canada; Panax notoginseng F.H.Chen, wild or cultivated in southwestern Guangxi province from southeastern Yunnan Province of China; And Panax japonicus C.A. Meyer, which extends to Japan, southwest China, and Nepal.

Ginseng is not only stored as a commodity in the new agricultural plant, but has been used as a valuable medicine since ancient times. So far, many pharmacological experiments have shown that ginseng strengthens the nonspecific resistance of the body to stress and has anti - acidic action. In addition, hypertension, insulin action enhancement, hypoglycemic effect in ALLOXAN diabetic mice, liver RNA synthesis in white rats, protein synthesis, sugar and lipid metabolism promoting effect, and anti-cancer effect.

The main active ingredient of the ginseng described above is ginsenoside saponin). Ginsenosides compounds can be divided into three types. One is Oleanane Pentacyclic Triterpene Saponin, the sapogenin is Oleanonic acid, and the other two are Dammarane Tetracyclic triterpene saponin: protopanoxadiol (PPD) and Protopanaxatriol (PPT). Protopanaxadiols Saponins include Ra1, Ra2, Ra3, Rb1, Rb2, Rb3, Rc, Rd, Rg3, Rg5, Rh2, Rh3, F2, CK and the like and Protopanaxatriols Saponins are Ginsenoside Re, Rf, Rg1, Rg2, Rg4, Rh1, Rh4.

Although there are over 40 species of Ginsenosides, only rare saponins such as Rg3, Rg5, Rh2, and Rh3 and saponins with high activity such as Rg2, Rg4, Rh1 and Rh4 are more valuable. For example, Rh2 (including Rh3) can increase anticancer, cancer cell death, antithrombosis, anticancer resistance, increase immunity ; Rh1 (including Rh4) has anticancer, hepatoprotective, antifree radical action; Rg3 (including Rg5) has antithrombotic, anticancer, memory enhancing, antifreeze action; Rg2 (including Rg4) has a cardioprotective, memory enhancing, antithrombotic, antifreeze effect.

By the way, the relatively high content of ginseng is glycol saponins Rb1, Rb2, Rb3, Rc, Rd and Triol saponins Re, Rg1, Rf and the like. And white ginseng is not easy to preserve, and most people now process white ginseng as red ginseng to preserve or edible. Traditional red ginseng processing method is to repeat the process of steaming white ginseng under 95 ~ 100 ℃ for 2 hours and drying it 9 times. The red ginseng prepared by the above-described conventional red ginseng manufacturing method has a certain effect in converting conventional glycol-based saponins or triol-based saponins into rare ginsenosides, but the content of rare ginsenosides produced through such a process is also extremely low. There was a problem that the rare ginsenoside's efficacy is not properly exhibited when produced as a product because it is only a slight level.

The present invention has been made in order to solve the above problems, the first problem to be solved of the present invention is to perform a steaming process while maximizing the activity of the enzyme of ginseng itself, which can dramatically improve the content of rare ginsenosides It is to provide a method for producing fermented red ginseng.

The second problem to be solved of the present invention is to provide a method for preparing fermented red ginseng that can further improve the content of rare ginsenosides by limiting the steaming conditions or adding a specific substance when performing the steaming process of the present invention.

The third problem to be solved of the present invention, to provide a health supplement comprising a fermented red ginseng prepared by the method of the present invention.

In order to achieve the first task described above 1) steaming fresh ginseng at 95 ~ 100 ℃ for 10-20 minutes to maintain the activity of saponin enzyme of the ginseng 70-80%, 2) the first steaming step Second steaming step of steaming fresh ginseng at 70-90 ° C. for 1 to 3 hours, 3) Third steaming step of steaming fresh ginseng after 60-90 minutes at 50-60 ° C., 4) above 3 4th steaming step of steaming fresh ginseng for 1 ~ 3 hours at 70 ~ 90 ℃, 5) Steaming ginseng after 4th steaming step at 120 ~ 140 ℃ for 10 ~ 20 minutes 5th steaming step of inactivation, 6) drying the fresh ginseng passed through the 5th steaming step at 20 to 30 ° C. for 1 to 5 hours to produce a fresh ginseng concentrate, and 7) 70 to 80 Providing a method for producing fermented red ginseng comprising the step of fermenting at 15 ℃ for 24 hours .

In order to achieve the second object of the present invention, the step 1) may be carried out at a water vapor pressure of 0.1 ~ 0.15kg / ㎠.

According to a preferred embodiment of the present invention, the step 1) may further comprise the step of depressurizing 20 to 30 minutes in order to precipitate the ginseng in the succinic acid solvent before the step 1) soaking the succinic acid into the fresh ginseng, in this case The concentration of the succinic acid solvent may be 0.5-1M.

According to another preferred embodiment of the present invention, 0.5 ~ 2M DMSO in step 1) may be added.

According to another preferred embodiment of the present invention, glucomannan may be added in step 6).

In order to achieve the third object described above, it provides a health supplement comprising a fermented red ginseng and a food supplement acceptable food additives produced through the manufacturing method of the present invention.

According to another preferred embodiment of the present invention, the dietary supplement may be a formulation selected from the group consisting of powders, beverages, tablets, flakes, capsules and syrups.

Hereinafter, terms used in the present invention will be described.

The term "saponin" is used herein with the same meaning as ginsenoside, ie ginseng saponin, unless otherwise specified.

The term "rare ginsenoside" refers to a component having excellent efficacy among the ginsenoside components contained in fresh ginseng but having a very low content, and includes Rg3, Rg5, Rh2, and Rh3.

For convenience of description, the method of the present invention is described herein as applied to fermented red ginseng. However, it is apparent to those skilled in the art that the present invention can be applied to all red ginseng processed in various forms, which is included in the scope of the present invention.

As used to refer to each step of the method of the present invention, the term “ginseng” refers to ginseng that has not been treated to make red ginseng. Fresh ginseng has a lower content of rare ginsenosides than red ginseng.

As the ginseng used in the present invention, various known ginsengs can be used, and Korean ginseng (Panax ginseng), hoegisam (P.quiquefolius), Jeonchisam (P. notoginseng), bamboo shoots (P. japonicus), three leaf ginseng ( P. trifolium), Himalayan ginseng (P. pseudoginseng) and Vietnamese ginseng (P. vietnamensis), but are not limited thereto. Red ginseng used in the present invention is prepared by processing the ginseng. Preferably, the fresh ginseng used in the present invention is Panaxginseng or P. notoginseng.

The manufacturing method of the present invention can significantly reduce the time and cost incurred during the manufacture of red ginseng because the process of the red ginseng proceeds as one process only changing the temperature conditions, compared to the conventional 9 ginseng 9 red ginseng manufacturing method.

In addition, the fermented red ginseng prepared by the production method of the present invention has a rarely improved content of rare ginsenosides (particularly Rg3, Rh2), CK, and the like compared to the fermented red ginseng prepared through the conventional red ginseng manufacturing method.

1 is an HPLC graph of fermented red ginseng according to an embodiment of the present invention.
2 is a TLC analysis result according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail.

As described above, the red ginseng prepared by the conventional method of 9 capillary 9 sachets was somewhat effective in converting conventional glycol-based saponins or triol-based saponins into rare ginsenosides, but the rare ginsenosides produced through such a process were produced. The content of the side is also only a very small level, when producing the product there was a problem that the efficacy of rare ginsenosides difficult to be properly exhibited.

In the present invention, 1) steaming fresh ginseng at 95-100 ° C. for 10-20 minutes to maintain 70-80% of saponin enzyme activity of fresh ginseng; Second steaming step of steaming at 90 ° C. for 1 to 3 hours, 3) Third steaming step of steaming fresh ginseng through the second steaming step at 50 to 60 ° C. for 60 to 90 minutes, 4) The third steaming step 4th steaming step of steaming fresh ginseng for 1 to 3 hours at 70 to 90 ° C, 5) 5th step of inactivating saponin enzyme of fresh ginseng by steaming fresh ginseng after the 4th steaming step at 120 to 140 ° C for 10 to 20 minutes Steaming step, 6) drying the fresh ginseng after the fifth steaming step at 20 ~ 30 ℃ for 1 to 5 hours to prepare a fresh ginseng concentrate, and 7) 15 ~ at 70 ~ 80 ℃ the ginseng through the concentrate preparation step Rare Ginsenosai by providing a method for producing fermented red ginseng comprising fermentation for 24 hours The content was significantly improved.

First, the steaming step of the present invention will be described. The steaming step of the present invention is to steam the fresh ginseng, and then steam by putting it in a steamer, and changing only the temperature conditions in one steaming step, not through a separate drying step in the middle of the steaming step. In other words, the fresh ginseng introduced into the steamer is not taken out to dry in the middle, but the steaming process is performed in one process by changing the temperature condition and the steaming time four times in the steamer. The 5th steaming step is not a separate process but a process that changes the temperature conditions and the steaming time.

Specifically, the fresh ginseng is put into a steamer and the first steaming process is performed. More specifically, in order to maintain 70-80% of the activity of saponin enzyme possessed by fresh ginseng, steamed ginseng is steamed at 95 to 100 ° C. for 10 to 20 minutes. If it exceeds, it is difficult to maintain the activity of the saponin enzyme. In addition, if the steaming time is less than 10 minutes, it is difficult to achieve the steaming effect, and if it exceeds 20 minutes, the saponin enzyme activity is not maintained, so the rare ginsenoside content is significantly reduced (see Table 1).

The fresh ginseng, which has undergone the first steaming step, is steamed for 2 hours at a temperature of 70 to 90 ° C. for 1 to 3 hours. If the secondary steaming temperature is less than 70 ℃ steaming effect is insignificant, if it exceeds 90 ℃ it is difficult to maintain the activity of the saponin enzyme. In addition, if the steaming time is less than 1 hour, the steaming effect is insignificant, and if it exceeds 3 hours, the economic efficiency is low.

 The fresh ginseng, which has undergone the second steaming step, is further steamed at 50 to 60 ° C. for 60 to 90 minutes. Lowering the temperature after the second steaming helps to increase the content of rare ginsenosides. If the temperature is lower than 50 ° C., the steaming effect is insignificant. In addition, if the steaming time is less than 60 minutes, the steaming effect is insignificant, and if it exceeds 90 minutes, economic efficiency is low.

In the third steaming step, the fresh ginseng is steamed for 4 hours at 70 to 90 ° C. for 1 to 3 hours. The specific conditions are the same as the second steaming, and the fourth steaming step is performed as a preliminary step to inactivate the enzyme in the fifth steaming process.

Next, steamed ginseng undergoing the fourth steaming step is subjected to a fifth steaming step of inactivating saponin enzyme of ginseng by steaming for 10 to 20 minutes at 120 to 140 ° C. The above step is to inactivate the saponin enzyme of ginseng, if the steaming temperature is less than 120 ℃ difficult to achieve the inactivation of the saponin enzyme, if the temperature exceeds 140 ℃ there is a risk that the ginseng is damaged. Steaming time is also less than 10 minutes, it is difficult to achieve the steaming effect, more than 20 minutes is uneconomical.

 Next, the ginseng, which has undergone the fifth steaming step, is dried for 1 to 5 hours at 20 to 30 ° C. to prepare a ginseng concentrate, which may be prepared according to a conventional drying process and a method for preparing the concentrate. In addition, hot air drying or natural drying is possible. At this time, it is also possible to add glucomannan to remove unnecessary solids.

Finally, the red ginseng concentrate prepared by the drying and concentration process is fermented at 70 to 80 ° C. for 15 to 24 hours in a conventional red ginseng fermenter to prepare fermented red ginseng. At this time, there is no restriction on the type of fermenter that can be used, preferably fermented red ginseng may be prepared by indirect heating method that maintains the temperature by passing steam through the pipe rather than applying heat directly to the ginseng concentrate.

The manufacturing method of the present invention can significantly reduce the time and cost incurred during the manufacture of red ginseng because the process of the red ginseng proceeds as one process only changing the temperature conditions, compared to the conventional 9 ginseng 9 red ginseng manufacturing method. In addition, the fermented red ginseng prepared by the production method of the present invention has a rarely improved content of rare ginsenosides (particularly Rg3, Rh2), CK, and the like compared to the fermented red ginseng prepared through the conventional red ginseng manufacturing method.

Meanwhile, before the first steaming step, the fresh ginseng may be precipitated in the succinic acid solvent to further increase the rare ginsenoside content. In this case, the succinic acid may further include a step of decompression for 20 to 30 minutes in order to soak well into the ginseng. At this time, the depressurization condition may be carried out through the decompression conditions of the vacuum degree of 50 ~ 200mmHg at 10 ~ 30 ℃ and the decompression means can perform a decompression process by using a conventional pressure reducer or reducing the pressure on the flask, in this case The concentration of the succinic acid solvent may be 0.5 to 1M, but is not limited thereto. In addition, the present invention precipitated ginseng in the succinic acid solvent, there is a disadvantage that the content enhancement effect of rare ginsenosides significantly lower than succinic acid when the ginseng is treated with other types of organic acids other than succinic acid, such as citric acid and citric acid. (See Table 1).

In addition, the first steaming step may further enhance the rare ginsenoside content by performing the reaction at a water vapor pressure of 0.1 ~ 0.15kg / ㎠ (see Table 1). To this end, the steaming step may be performed in a high-pressure steamer, and if the water vapor pressure is less than 0.1 kg / cm 2, the effect of increasing the content of rare ginsenosides is insignificant, even if it exceeds 0.15 kg / cm 2. The content enhancing effect hardly occurs.

Furthermore, in order to further enhance the rare ginsenoside content in the first steaming step, 0.5 to 2 M of DMSO (dimethyl sulfate) may be added. In this case, 1 to 3 parts by weight may be added to 100 parts by weight of steamed ginseng, but the present invention is not limited thereto. The addition of DMSO can promote the content of rare ginsenosides (see Table 1). If the content of DMSO is less than 0.5M, the effect of addition is insignificant, and if it exceeds 2M, it is disadvantageous in economy.

As a result, the fermented red ginseng prepared with the above-mentioned conditions increases the rare ginsenoside content, and when the above-mentioned conditions are satisfied at the same time, the rare ginsenoside content is remarkably enhanced.

Fermented red ginseng prepared by the above-described method and food supplements can be prepared health supplements including food acceptable additives, the dietary supplement is made of conventional powders, beverages, tablets, flakes, capsules and syrups It may be a formulation selected from the group.

The dietary supplement is preferably various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof, alginic acid and Salts, organic acids, protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks, and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the following Examples are not intended to limit the scope of the present invention, which will be construed as to help the understanding of the present invention.

≪ Example 1 >

Fresh ginseng was taken, washed, put in a high pressure steamer and steamed at 95 ° C for 10 minutes. After lowering the temperature to 70 ℃ and steaming for about 2 hours, the temperature was lowered to 50 ℃ and reacted for 70 minutes, then reacted again at 70 ℃ for 2 hours, the temperature was raised to 130 ℃ and 20 minutes and dried and fermented red ginseng Raw material was obtained. The obtained fermented red ginseng raw material was repeatedly extracted three times once every 8 hours by adding water to 8-fold water at 90 ° C., and then concentrated at low temperature to 30 brix at 40 ° C. or lower. The cold concentrated red ginseng extract was cooled to 5 ° C. and centrifuged at 16,000 rpm to remove the precipitate, which was then fermented at 80 ° C. for 20 hours to obtain fermented red ginseng.

<Example 2>

After washing fresh ginseng, it was precipitated in 1.0M succinic acid solvent before being put into a steamer, and subjected to the same procedure as in Example 1 except that it was subjected to reduced pressure at 200mmHg and put into a steamer to obtain fermented red ginseng.

<Example 3>

The first step of steaming at 95 ° C. for 10 minutes was carried out in the same manner as in Example 1 except that the reaction was carried out while maintaining the steam pressure of the high pressure steamer at 0.1 kg / cm 2, thereby obtaining fermented red ginseng.

<Example 4>

Fermented red ginseng was obtained in the same manner as in Example 1 except that 1 L of 1M DMSO was added at a step of steaming for 10 minutes at 95 ° C.

<Example 5>

Fresh ginseng was washed and then precipitated in 1.0M succinic acid solvent and reduced pressure at 200mmHg. Thereafter, the resultant was placed in a high pressure steamer and steamed at 95 ° C. for 10 minutes while maintaining a water vapor pressure of 0.1 kg / cm 2. At this time, 1M of DMSO was put in a high pressure steamer. After removing the steam pressure and lowering the temperature to 70 ℃ and steamed for 2 hours, the temperature was lowered to 50 ℃ and reacted for 70 minutes, and then reacted again at 70 ℃ for 2 hours, the temperature was raised to 130 ℃ and subjected to steaming for 20 minutes and dried To obtain a fermented red ginseng raw material. The obtained fermented red ginseng raw material was repeatedly extracted three times once every 8 hours by adding water to 8-fold water at 90 ° C., and then concentrated at low temperature to 30 brix at 40 ° C. or lower. The cold concentrated red ginseng extract was cooled to 5 ° C. and centrifuged at 16,000 rpm to remove the precipitate, which was then fermented at 80 ° C. for 20 hours to obtain fermented red ginseng.

&Lt; Comparative Example 1 &

Fermented red ginseng was prepared by the conventional method of 9, 9 sachets. Specifically, fresh ginseng was taken, washed, put in a steamer, steamed at 110 ° C. for 3 hours, dried again at 40 ° C. for 3 hours, and then repeated eight times to obtain fermented red ginseng raw material. The obtained fermented red ginseng raw material was repeatedly extracted three times once every 8 hours by adding water to 8-fold water at 90 ° C., and then concentrated at low temperature to 30 brix at 40 ° C. or lower. The cold concentrated red ginseng extract was cooled to 5 ° C. and centrifuged at 16,000 rpm to remove the precipitate, which was then fermented at 80 ° C. for 20 hours to obtain fermented red ginseng.

Comparative Example 2

Fermented red ginseng was obtained in the same manner as in Example 1 except that the sample was steamed at 95 ° C. for 2 hours.

&Lt; Comparative Example 3 &

Fermented red ginseng was obtained in the same manner as in Example 2 except that 1.0M citric acid solvent was used instead of 1.0M succinic acid solvent.

&Lt; Comparative Example 4 &

Fermented red ginseng was obtained in the same manner as in Example 3 except that the steam pressure was maintained at 0.25 kg / cm 2.

<Experimental Example>

The fermented red ginseng obtained in Examples 1 to 5 and Comparative Examples 1 to 4 was subjected to HPLC to analyze the content of ginsenosides. Specific HPLC conditions were Agilent 1100 series HPLC system (Agilent, Germany) as the HPLC analysis conditions, the column was Agilent XDB-C18 (4.6 × 150mm, 5micron), the oven temperature of the column 30 ℃, the amount of sample loading 20 Μl. The mobile phase was gradient gradient of 20% acetonitrile and 80% acetonitrile for 135 minutes. The flow rate was 1 ml per minute and the column was washed with 100 ° C acetonitrile for 10 minutes and detected at 203 nm.

Saponin Content (Unit: Weight%) Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rb1 0.32 0.34 0.31 0.33 0.28 0.37 0.35 0.034 0.32 Rb2 0.08 0.05 0.06 0.06 0.05 0.09 0.09 0.06 0.07 Rc 0.16 0.14 0.15 0.15 0.14 0.18 0.18 0.16 0.16 Rd 0.05 0.06 0.048 0.054 0.03 0.08 0.05 0.05 0.14 Re 0.12 0.13 0.13 0.1 0.11 0.14 0.11 0.12 0.13 Rg1 0.18 0.18 0.20 0.22 0.14 0.24 0.21 0.19 0.22 Rg2 0.017 0.041 0.025 0.031 0.06 0.003 0.011 0.024 0.023 Rg3 0.098 0.31 0.22 0.21 0.6 0.002 0.025 0.15 0.14 Rg4 0.023 0.027 0.019 0.027 0.04 + 0.01 0.021 0.02 Rg5 0.019 0.016 0.021 0.028 0.03 0.002 0.007 0.016 0.014 Rh1 0.014 0.02 0.018 0.035 0.08 0.007 0.02 0.018 0.024 Rh2 0.012 0.016 0.02 0.021 0.025 0.0005 0.0013 0.0027 0.014 Rh4 0.01 0.016 0.034 0.042 0.06 0.004 0.01 0.013 0.011 C-K 0.001 0.001 0.002 0.001 0.003 + + 0.001 +

In Table 1, C-K means the sum of saponin C and K, and "+" means a trace amount.

As can be seen from Table 1, the fermented red ginseng of Example 1 of the present invention is significantly superior in the conversion ability of rare ginsenosides (Rg) compared to Comparative Example 1 of the fermented red ginseng prepared by the conventional method of 9, 9 sachets. You can check it. Specifically, the content of Rg3, Rg4 and C-K was significantly increased compared to Comparative Example 2 in which the steaming time was reduced in the first steaming step to maintain the activity of the ginseng self-enzyme.

In addition, Example 2 treated with succinic acid before the steaming process has improved the content of Rg2, Rh2 and Rg3 more than 2-3 times compared to Example 1 not treated with this. However, in Comparative Example 3 treated with citric acid instead of succinic acid, the content of Rg3 was only 1/2 level as compared with Example 2. Furthermore, in Example 3, in which the steam pressure of 0.1 to 0.15 kg / cm 2 was added in the initial steaming step, the contents of Rg3, Rh2 and CK increased significantly compared to Example 1, but Comparative Example 4, which added 0.25 kg / cm 2, Compared to Example 1 without adding the steam pressure, the content of Rg3 was increased, but the content was less than that of Example 3, and the content of CK was rather decreased.

In addition, Example 4 with DMSO was remarkably superior in conversion ability of rare jinsenosides compared to Example 1 without addition.

On the other hand, it can be seen that the content of the rare ginsenoside of Example 5, which employs all the components of Examples 1 to 4, is significantly improved compared to those of Examples 1 to 4 (see FIGS. 1 and 2).

Fermented red ginseng prepared by the fermented red ginseng manufacturing method of the present invention is very useful in the health food industry because the content of rare ginsenosides is significantly superior to the general fermented red ginseng.

Claims (9)

1) the first steaming step of maintaining the activity of saponin enzyme 70-80% of steamed ginseng by steaming the fresh ginseng at 95 ~ 100 ℃ 0.5 ~ 2M DMSO for 10 to 20 minutes;
2) a second steaming step of steaming fresh ginseng after the first steaming step at 70 to 90 ° C. for 1 to 3 hours;
3) a third steaming step of steaming the fresh ginseng passed through the second steaming step at 50 to 60 ° C. for 60 to 90 minutes;
4) a fourth steaming step in which the third steaming step is steamed for 1 to 3 hours at 70-90 ° C .;
5) a fifth steaming step of inactivating saponin enzyme of fresh ginseng by steaming the fresh ginseng after the fourth steaming step at 120 to 140 ° C. for 10 to 20 minutes;
6) preparing a fresh ginseng concentrate by drying the fresh ginseng passed through the fifth steaming step at 20 to 30 ° C. for 1 to 5 hours; And
7) A method for producing fermented red ginseng, comprising the step of fermenting ginseng that has undergone the concentrate preparation step at 70-80 ° C. for 15-24 hours. The method of claim 1,
Step 1) is a method of producing fermented red ginseng, characterized in that the reaction is carried out at the water vapor pressure of 0.1 ~ 0.15kg / ㎠. The method of claim 1,
The method of producing fermented red ginseng, further comprising the step of depressurizing 20 to 30 minutes in order to precipitate the ginseng in the succinic acid solvent before the step 1) and infiltrate the succinic acid into the fresh ginseng. The method of claim 3,
The concentration of the succinic acid solvent is a method of producing fermented red ginseng, characterized in that 0.5 ~ 1M. delete The method of claim 1,
Method for producing fermented red ginseng, characterized in that the glucomannan is added in the step 6). Fermented red ginseng prepared by the method of any one of claims 1 to 4 or 6. Fermented red ginseng and nutrients, vitamins, minerals, flavors, coloring agents, neutralizing agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols and A dietary supplement comprising one or more food acceptable acceptable food supplements selected from the group consisting of carbonating agents. 9. The method of claim 8,
The dietary supplement is a dietary supplement, characterized in that the formulation selected from the group consisting of powders, beverages, tablets, flakes, capsules and syrups.

Images