KR101233991B1 - 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.

In order to solve the first problem described above, the present invention includes (a) steaming ginseng to prepare red ginseng, and (b) inoculating fermented red ginseng by inoculating Enterococcus faecalis KCTC 13411. It provides a method of producing fermented red ginseng.

In order to achieve the second object of the present invention, the step (a) is preferably 1) steam primary steaming to maintain the activity of saponin enzyme of 70-80% by steaming for 10-20 minutes at 95 ~ 100 ℃ Step 2) The second steaming step of steaming the fresh ginseng after the first steaming step at 70-90 ° C. for 1 to 3 hours, 3) The 60-90 minutes of 50-60 ° C. of the fresh ginseng undergoing the second steaming step 3rd steaming step of steaming, 4) 4th steaming step of steaming fresh ginseng for 1 to 3 hours in the third steaming step, 5) Fresh ginseng undergoing the 4th steaming step at 120 to 140 ° C 5) steaming step of inactivating saponin enzyme of fresh ginseng by steaming for 10-20 minutes, 6) drying the fresh ginseng passed through the fifth steaming step at 20-30 ° C for 1-5 hours to prepare a fresh ginseng concentrate, and 7) Fermenting ginseng, which has been subjected to the concentrate preparation step, at 70-80 ° C. for 15 to 24 hours. There.

In order to achieve the third 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.

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, (a) steaming fresh ginseng to produce red ginseng and (b) enterococcus paecalis ( Enterococcus ) in the prepared red ginseng faecalis ) to provide a method for preparing fermented red ginseng comprising the step of inoculating and fermenting KCTC 13411 to seek to solve the above problems. This can dramatically improve the content of rare ginsenosides.

First, the steps of preparing red ginseng by steaming (a) ginseng will be described. The step of preparing red ginseng by steaming ginseng of the present invention can be applied without limitation, if the method of manufacturing red ginseng by steaming ginseng, a method of manufacturing red ginseng by the method of 9, 9 sachets.

Thus, according to one aspect of the present invention, the step (a) is 1) steaming the fresh ginseng at 95 ~ 100 ℃ for 10 to 20 minutes to maintain the activity of saponin enzyme of the fresh ginseng 70 to 80%, 2 A) a second steaming step of steaming the fresh ginseng after the first steaming step at 70 to 90 ° C. for 1 to 3 hours, and 3) a steaming of the fresh ginseng through the second steaming step at 50 to 60 ° C. for 60 to 90 minutes. Second steaming step, 4) the third steaming step of steaming ginseng for 1 to 3 hours at 70 ~ 90 ℃, 5) the steamed ginseng after the fourth steaming step 10 ~ 20 at 120 ~ 140 ℃ 5th steaming step of inactivating saponin enzyme of fresh ginseng by steaming for 6 minutes, 6) drying the fresh ginseng passed through the 5th steaming step at 20-30 ° C. for 1-5 hours to prepare a fresh ginseng concentrate, and 7) preparing the concentrate Preparation of fermented red ginseng comprising the step of fermenting the ginseng undergoing the step at 70 ~ 80 ℃ for 15 to 24 hours A can be provided by dramatically improving the content of rare ginsenosides.

First, the steaming step according to an aspect of the present invention will be described. The steaming step of the present invention described above is steamed by washing with fresh ginseng and putting it in a steamer to heat it. Instead of going through a separate drying step in the middle of the steaming step, only the temperature conditions are changed in one 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.

As a result, the manufacturing method of the red ginseng according to the above-described aspect of the present invention is a process of making red ginseng in one step while changing only the temperature conditions, compared to the conventional red ginseng manufacturing method of 9, 9 sachets. Can be significantly reduced. 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.

Next (b) Enterococcus paekalis ( Enterococcus ) in the red ginseng prepared through the step (a) faecalis ) fermented by inoculation with KCTC 13411. Specifically enterococcus of the present invention ( Enterococcus) faecalis ) KCTC 13411 strains can significantly improve rare ginsenosides when inoculated with red ginseng and fermented compared to non-inoculated strains or other types of enterococcus paecalis strains (see Table 1). the Enterobacter nose kusu par faecalis (Enterococcus faecalis ) KCTC 13411 strain can be used by the Korea Institute of Bioscience and Biotechnology Center.

Fermentation using the strain of the present invention may be carried out by inoculating the strain on the above-mentioned ginseng and incubating for 20 hours to 96 hours at 25-40 ° C., which is an appropriate fermentation temperature of the strain. The inoculation amount of the strain in the above the total volume of red ginseng is preferably 1 to 4% (v / v) relative to the total volume of red ginseng, the number of bacteria can be 10 ² ~ 10 ⁴ CFU / ㎖ However, it is not limited thereto.

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 steamer, steamed at 110 ° C. for 3 hours, and hot-dried at 40 ° C. for 3 hours, and then repeated 8 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 40 ° C. to 30 brix at low temperature. 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. Then enterococcus ( Enterococcus) faecalis ) Inoculated with 200ml suspension of KCTC 13411 and fermented for 2 days at 30 ℃ incubator to obtain fermented red ginseng.

<Example 2>

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 40 ° C. to 30 brix at low temperature. 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. Thereafter, 200 ml of Enterococcus faecalis KCTC 13411 suspension was inoculated and fermented in a 30 ° C. incubator for 2 days to obtain fermented red ginseng.

<Example 3>

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 2 except that it was subjected to reduced pressure at 200mmHg and put into a steamer to obtain fermented red ginseng.

<Example 4>

The first step of steaming at 95 ° C. for 10 minutes was carried out in the same manner as in Example 2 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 5>

Fermented red ginseng was obtained in the same manner as in Example 2, except that 1 M of DMSO was added in a 10-minute steaming step at 95 ° C.

<Example 6>

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 40 ° C. to 30 brix at low temperature. 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. Then enterococcus ( Enterococcus) faecalis ) Inoculated with 200ml suspension of KCTC 13411 and fermented for 2 days at 30 ℃ incubator to obtain fermented red ginseng.

&Lt; Comparative Example 1 &

Fermented red ginseng was prepared by the conventional method of 9, 9 sachets. Specifically, steamed at 110 ° C. for 3 hours, and dried with hot air at 40 ° C. for 3 hours, and then repeated 8 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 40 ° C. to 30 brix at low temperature. 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

Enterococcus faecalis nose kusu par (Enterococcus faecalis) KCTC than the nose 13 411 Enterococcus faecalis kusu par (Enterococcus faecalis ) Fermented red ginseng was obtained in the same manner as in Example 1 except for inoculating KCTC 5292.

&Lt; Comparative Example 3 &

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

&Lt; Comparative Example 4 &

Fermented red ginseng was obtained in the same manner as in Example 3 except that 1.0M citric acid solvent was used instead of 1.0M succinic acid solvent.

&Lt; Comparative Example 5 &

Fermented red ginseng was obtained in the same manner as in Example 4 except that the steam pressure was maintained at 0.25 kg / cm 2.

<Experimental Example>

The fermented red ginseng obtained in Examples 1 to 6 and Comparative Examples 1 to 5 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 Example 6 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Rb1 0.34 0.32 0.32 0.31 0.30 0.29 0.37 0.35 0.33 0.30 0.33 Rb2 0.08 0.06 0.05 0.06 0.05 0.05 0.09 0.07 0.07 0.06 0.06 Rc 0.16 0.15 0.14 0.14 0.13 0.12 0.18 0.17 0.16 0.15 0.15 Rd 0.07 0.06 0.07 0.05 0.05 0.04 0.08 0.08 0.07 0.07 0.06 Re 0.12 0.12 0.13 0.11 0.11 0.10 0.14 0.13 0.13 0.13 0.12 Rg1 0.16 0.23 0.28 0.27 0.21 0.24 0.24 0.17 0.21 0.24 0.29 Rg2 0.01 0.035 0.047 0.052 0.043 0.061 0.003 0.003 0.019 0.031 0.041 Rg3 0.09 0.29 0.44 0.51 0.47 0.66 0.002 0.02 0.14 0.33 0.36 Rg4 0.017 0.026 0.028 0.029 0.032 0.046 + 0.01 0.023 0.029 0.027 Rg5 0.012 0.028 0.031 0.039 0.044 0.06 0.002 0.007 0.017 0.027 0.031 Rh1 0.012 0.028 0.043 0.042 0.051 0.079 0.007 0.013 0.016 0.031 0.043 Rh2 0.011 0.023 0.024 0.027 0.020 0.033 0.0005 0.004 0.019 0.026 0.029 Rh4 0.01 0.018 0.021 0.026 0.028 0.033 0.004 0.002 0.013 0.022 0.025 C-K 0.001 0.003 0.003 0.005 0.004 0.006 + 0.001 0.001 0.002 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 was inoculated and fermented by the strain of Example 1 of the present invention, compared to Comparative Example 1, which prepared fermented red ginseng by the method of conventional 9, 9 sachets of rare ginsenosides (Rg). It can be seen that the switching capability is remarkably excellent. Furthermore, the enterococcus paecalis of the present invention ( Enterococcus) faecalis) KCTC one embodiment inoculated with the strain of 13 411 Example 1 The Enterobacter nose kusu par faecalis (Enterococcus faecalis ) Compared with Comparative Example 2 inoculated with KCTC 5292, rare ginsenosides (Rg) and CK conversion ability is remarkably excellent.

On the other hand, it can be seen that the content of the rare ginsenoside of Example 6, which employs all the components of Examples 1 to 5, is significantly improved compared to those of Examples 1 to 5.

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 (11)

(a) adding 0.5 to 2M DMSO to steamed ginseng to produce red ginseng; And
(b) a method of producing fermented red ginseng, comprising the step of inoculating fermented red ginseng with Enterococcus faecalis KCTC 13411,
The step (a)
1) a primary steaming step of steaming fresh ginseng at 95-100 ° C. for 10-20 minutes to maintain 70-80% of saponin enzyme activity of fresh ginseng;
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. delete 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 fresh ginseng in the succinic acid solvent before the step 1) and infiltrate the succinic acid into the fresh ginseng. 5. The method of claim 4,
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, 3 to 5 and 7. 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, alcohol and A dietary supplement comprising one or more food acceptable acceptable food supplements selected from the group consisting of carbonating agents. 10. The method of claim 9,
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. delete