KR101404915B1 - Mixed fermantation formulation for conversing saponins in ginsaeng and red ginsaeng and manufacturing method of fermented extract of ginsaeng or red ginsaeng and fermented extract of ginsaeng or red ginsaeng using the same - Google Patents

Abstract

The present invention relates to a complex fermentation preparation for the conversion of saponin components derived from ginseng and red ginseng, a process for producing ginseng or red ginseng fermentation broth, and a fermentation broth of ginseng or red ginseng produced using the same, and more particularly to a fermentation product of Bifidobacterium sp. To 5% by weight of enzyme and 95 to 99% by weight of enzyme, a method of producing ginseng or red ginseng fermentation broth by using the same, and a ginseng or red ginseng fermentation broth manufactured using the same.

Description

TECHNICAL FIELD [0001] The present invention relates to a complex fermentation agent for converting saponin components derived from ginseng and ginseng, a method for producing ginseng or red ginseng fermentation broth, and a ginseng or red ginseng fermentation solution prepared using the same. BACKGROUND ART GINSAENG OR RED GINSAENG AND FERMENTED EXTRACT OF GINSAENG OR RED GINSAENG USING THE SAME}

The present invention relates to a complex fermentation agent capable of producing minor saponin by fermenting ginsenoside, a pharmacological component of ginseng or red ginseng, which is obtained by using lactic acid bacteria and an enzyme together, And a fermentation broth of ginseng or red ginseng produced using the same

The saponin component (ginsenoside) contained in red ginseng is physiologically or pharmacologically active and has excellent efficacy for anti-diabetic, antiviral, anti-cancer, anti-inflammation, anti-aging, improvement of menopausal symptoms, circulatory diseases and liver diseases It is known.

In recent years, as a result of many studies on the conversion of ginsenoside, it has been found that the polymer saponin is converted into a new low-molecular-weight saponin, and this low-molecular-weight saponin has a new effect. When ginsenosides is ingested, intestinal bacteria break down glycosidic bonds by the action of β-glucosidase, which is a glycoside substrate, absorbed into the body and absorbed into the body, resulting in pharmacological efficacy .

However, since the useful microorganisms in the intestines are different depending on the presence of humans and the microorganisms in the intestines are present, the difference in the absorption and absorption of saponin occurs due to the different numbers of individuals, and thus the degree of saponin efficacy varies from person to person . Furthermore, such saponin metabolites do not exist in common red ginseng, or there is a problem that the amount of metabolites absorbed in the body is very small.

Accordingly, studies have been conducted to increase the amount of saponin metabolites that can be absorbed into the body, and methods such as acid hydrolysis, heat treatment, enzyme hydrolysis and organic synthesis have been attempted. Among them, the hydrolysis method of saponin by an enzyme can be performed at a low temperature, and it is the most suitable method for the production of saponin metabolites in that it is easy to operate and the byproduct is small due to the substrate specificity of the enzyme Korean Patent No. 10-2011-0014374, and Korean Patent No. 10-1050821). The method of increasing the amount of saponin metabolites using the above-mentioned lactic acid bacteria or enzymes can overcome individual differences in the absorption capacity of saponin and enables the standardization of the ingestion effect.

However, studies on the conversion of saponin metabolites by enzymes to date have focused mainly on microorganisms isolated from intestinal bacteria, soil microorganisms, and mosquito tissues. In addition, these methods are not suitable for edible use, and therefore, they are somewhat difficult to put into practical use.

Korean Patent No. 10-0884616 Korean Patent No. 10-1050821 Korean Patent Publication No. 10-2011-0014374

It is an object of the present invention to provide a complex fermentation agent which provides optimized fermentation conditions capable of increasing the amount of red ginseng saponin metabolites.

It is another object of the present invention to provide a method for producing fermentation broth of red ginseng, which provides manufacturing efficiency, convenience for drinking, functionality and popularity, and a ginseng or red ginseng fermentation broth manufactured using the method.

In order to achieve the above object, the present invention provides a combined fermented preparation comprising 1 to 5% by weight of a lactic acid bacterium of the genus Bifidobacterium and 95 to 99% by weight of an enzyme.

The present invention also provides a method for producing ginseng or red ginseng, comprising: 1) preparing ginseng or red ginseng extract; 2) inoculating the ginseng or red ginseng extract prepared in the step 1) with the complex fermentation product and then fermenting the mixture at 30 to 40 ° C for 8 to 15 hours; And 3) secondary fermentation of the ginseng or red ginseng extract fermented at the step 2) at 55 to 65 ° C for 4 to 10 hours.

The present invention also provides a red ginseng fermentation broth produced by the method according to the present invention.

The ginseng or red ginseng fermentation using the combined fermented product according to the present invention provides an effect of shortening the fermentation time of red ginseng and increasing the amount of the saponin metabolite through the fermentation process using the Bifidobacterium lactic acid bacteria and the enzyme together.

The fermentation process of ginseng or red ginseng using the combined fermented product according to the present invention provides an effect of converting saponin into saponin metabolite capable of being absorbed into the body at high efficiency through a fermentation process including two temperature change steps do.

In addition, the ginseng or red ginseng fermentation broth according to the present invention can preserve the saponin component contained in ginseng or red ginseng without damaging, dissolving or evaporating by using ginseng or red ginseng extract extracted using the whirlpool method, And pharmacological effects.

FIG. 1 is a schematic view showing a method for producing a ginseng or red ginseng fermentation broth using the combined fermentation product according to the present invention.
FIG. 2 is a graph showing the activity of beta-glucosidase secretion activity of the strain used in the method for producing ginseng or red ginseng fermentation broth according to the present invention through TLC analysis.
FIG. 3 is a graph showing the activity of beta-glucosidase secretion of the enzyme used in the method for producing ginseng or red ginseng fermentation broth according to the present invention through TLC analysis.
FIG. 4 is a graph showing TLC analysis of the ability to convert saponin to saponin metabolites before and after fermentation by a complex fermented preparation containing lactic acid bacteria and enzymes according to the present invention. FIG.
FIG. 5 is a graph showing the TLC analysis of the ability of saponin to convert saponin into metabolites in the process for producing ginseng or red ginseng fermentation broth according to the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a combined fermentation agent comprising 1 to 5% by weight of a lactic acid bacterium belonging to the genus Bifidobacterium and 95 to 99% by weight of an enzyme. The combined fermentation product can be applied to fermentation of an extract of a plant to produce a fermentation liquid containing components useful for the human body. The plant is preferably a plant including ginsenoside such as ginseng or red ginseng, It is not. It is preferable that the combined fermented preparation contains 1 to 5% by weight of the lactic acid bacterium and 95 to 99% by weight of the enzyme. When the content of the lactic acid bacterium and the enzyme is within the above range, The fermentation efficiency of the combined fermentation product can be increased and the content of saponin metabolites such as minor saponin can be increased as a useful ingredient in the fermentation of ginseng or red ginseng extract using the combined fermentation product.

It is preferable that the Bifidobacterium genus lactic acid bacteria is BB-12 of the genus Bifidobacterium . The BB-12 blend-30 IF strain of Christian Hansen can be purchased from the Bibobacterium genus BB-12. The bifidobacterium BB-12 bacterium can be edible, and not only effectively converts saponin components contained in ginseng or red ginseng into saponin metabolites, but also exhibits excellent sensory and functional effects when used in combination with enzymes. Or a red ginseng fermentation broth can be produced.

It is preferable that the enzyme is sumizyme AC. The Sumizyme AC enzyme has an excellent effect of converting saponin into saponin metabolites, and when used in combination with the above-mentioned Bifidobacterium sp. Lactic acid bacteria, can increase the production efficiency of fermentation broth and can produce a high content of saponin metabolites Let's do it. In addition, when Sumizyme AC enzyme is used in combination with Bifidobacterium sp. Lactobacillus, it exhibits an excellent sensory effect and thus has a very high utility value in industry. In addition, the enzyme is a cellulase system and is applicable to fermentation of various plants as well as ginseng or red ginseng.

The combined fermentation product may further contain an excipient for the purpose of imparting a suitable hardness or shape to the preparation, or of making it easy to handle with a certain volume and weight. Preferably, the excipient further comprises 400 to 500 parts by weight of an excipient which can be ingested as a food for 100 parts by weight of the combined fermentation product. The excipient is preferably a polysaccharide or a monosaccharide. Specifically, it may be a dextrin or a grape sugar. Is not limited thereto.

The present invention provides a method for producing ginseng or red ginseng, comprising: 1) preparing ginseng or red ginseng extract; 2) inoculating the ginseng or red ginseng extract prepared in step 1) with the complex fermented product containing the lactic acid bacteria and the enzyme, and then performing a primary fermentation at 30 to 40 ° C for 8 to 15 hours; And 3) secondary fermentation of the ginseng or red ginseng extract fermented at the step 2) at 55 to 65 ° C for 4 to 10 hours.

In the method for producing the ginseng or red ginseng fermentation broth, the ginseng or red ginseng in the step 1) may be any commercially available one, but it is preferable to use ginseng, other ginseng, semi-ginseng, etc.

In the method for producing the ginseng or red ginseng fermentation broth, the ginseng or red ginseng extract of step 1) is preferably used in an amount of about 0.5 to 3 cm in order to increase the extraction yield of the active ingredients of ginseng or red ginseng, preferably 1 to 1.5 cm It is more desirable to stop inside and outside. When extracting ginseng or red ginseng in the above-mentioned range, it is possible to extract the active ingredient of ginseng or red ginseng more effectively.

The ginseng or red ginseng extract of step 1) may be extracted at a temperature of 80 to 100 ° C for 20 to 24 hours using a whirlpool method, and it is preferable to use a whirlpool method at a temperature of 83 to 87 ° C for 24 hours desirable. The whirlworm method can preserve the saponin component contained in ginseng or red ginseng without damaging, dissolving or evaporating it, thus being superior in terms of the content of the medicinal ingredient and the pharmacological effect, and shortening the extraction time, which is preferable in terms of production efficiency.

In the production method of the ginseng or red ginseng fermentation broth, wherein the step 2) of the lactic acid bacteria is Bifidobacterium (Bifidobacterium) and preferably used in bacteria, it is more use of Bifidobacterium (Bifidobacterium) in BB-12 of the desirable. For example, the Bifidobacterium genus BB-12 strain can be purchased from Christian Hansen's BB-12 blend-30 IF strain. The bifidobacterium BB-12 bacterium can be edible, and not only effectively converts saponin components contained in ginseng or red ginseng into saponin metabolites, but also exhibits excellent sensory and functional effects when used in combination with enzymes. Or a red ginseng fermentation broth can be produced.

The lactic acid bacterium of step 2) is preferably inoculated in an amount of 0.35% (w / v) to 0.5% (w / v) based on the total volume of ginseng or red ginseng extract. Here, the% (w / v) means the weight (g) of the lactic acid bacterium with respect to the total volume (L) of the ginseng or red ginseng extract. When the fermentation broth of ginseng or red ginseng is prepared using the above-mentioned range of lactic acid bacteria, it is possible to provide a ginseng or red ginseng fermentation broth containing a high content of saponin metabolites and having excellent sensory properties.

In the method for producing the ginseng or red ginseng fermentation broth, the enzyme of step 2) is preferably sumizyme AC. The Sumizyme AC enzyme has an excellent effect of converting saponin to saponin metabolite, and when used in combination with the above-mentioned Bifidobacterium sp. Lactic acid bacteria, can increase the production efficiency of the fermentation broth and can produce a high content of saponin metabolites Let's do it. In addition, when Sumizyme AC enzyme is used in combination with Bifidobacterium sp. Lactobacillus, it exhibits an excellent sensory effect and thus has a very high utility value in industry.

The enzyme of step 2) is preferably added in an amount of 10% (w / v) to 25% (w / v) based on the total volume of ginseng or red ginseng extract. Here, the% (w / v) means the weight (g) of the enzyme relative to the total volume (L) of the ginseng or red ginseng extract. The above-mentioned range is preferable because it exhibits a saponin metabolite conversion and a sensory superior effect.

In the method for producing the ginseng or red ginseng fermentation broth, the complex fermentation agent may further include an excipient for the purpose of imparting a suitable hardness or shape to the preparation, or to make it easy to handle with a certain volume and weight. Preferably, the excipient further comprises 400 to 500 parts by weight of an excipient which can be ingested as a food for 100 parts by weight of the combined fermentation product. The excipient is preferably a polysaccharide or a monosaccharide. Specifically, it may be a dextrin or a grape sugar. Is not limited thereto.

The ginseng or red ginseng fermentation broth is prepared by the following steps 3) to 4) sterilization at 90 to 100 ° C for 20 to 40 minutes; 5) filling at 80 to 90 DEG C for 20 minutes to 1 hour; 6) post-sterilization at 90 to 100 ° C for 5 to 20 minutes; And 7) packaging the post-sterilized ginseng or red ginseng fermentation broth at 37 ° C.

In the step 4), the sterilization process may be performed at 90 to 100 ° C for 20 to 40 minutes, and more preferably, the sterilization process is performed at 90 to 95 ° C for 30 minutes.

In addition, in step 5), it may be filled at 80 to 90 ° C for 20 minutes to 1 hour, and more preferably at 80 to 85 ° C for 30 minutes to 40 minutes.

In addition, in step 6), it may be post-sterilized at 90 to 100 ° C for 5 to 20 minutes, more preferably at 95 to 100 ° C for 10 minutes.

The present invention also provides a ginseng or red ginseng fermentation broth produced by the above-described production method.

The above description on the method for producing the ginseng or red ginseng fermentation broth can be applied to the ginseng or red ginseng fermentation broth of the present invention.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

However, the following examples and experimental examples illustrate the present invention in detail, and the present invention is not limited by the following examples and experimental examples.

< Manufacturing example  1: Preparation of red ginseng extract>

Red ginseng extract was prepared by using 4 - year old red ginseng purchased from Geumsan - gun, Chungcheongnam - do. The kinds of red ginseng used were ginseng, other ginseng and semi-ginseng, and were used in the same combination as the following four groups (see Table 1). In the case of semi, the first grade was used without distinction of the elderly.

Four years old Yangsan (50) 4 years old Other small (small) Semi (1st grade) Number of extracts Type A 600g 300g 24L B type 300g 300g 300g 24L C type 300g 300g 16L D type 300g 300g 16L

In order to increase the extraction yield, the raw materials were weighed for each type shown in Table 1, and the length of the raw materials was measured to 1 to 1.5 cm using a cutting machine (manufactured by Jung Sung Machinery Co., Ltd.). The extraction water used was water having a pH of 6.4 filtered through a Woongjin Coway filter (Model: P-150U).

The red ginseng was put into a sterilized broom and put in an extracting machine (manufactured by Jung Sung Machinery Co., Ltd. / Dafumsei only) and extracted at 95 ~ 98 ℃ for 1 hour to remove the pollution factor by red ginseng raw material. Then, the mixture was extracted at a temperature of 85 캜 for 23 hours using a whirlpool method.

The whirlpool method is a method developed by Jung Sung Machinery and Woongjin Food Co., Ltd. It causes a tilting for 30 to 50 seconds at intervals of 40 to 60 seconds from a temperature of 5 ° C or lower. While gradually raising the temperature to 85 ° C, Circulation and mixing. The whirlpool method had the effect of shortening the extraction time by about 6 hours, and the content of the sensory and saponin metabolites was also superior to that of the conventional extraction method using far infrared rays.

Each of the types shown in Table 1 was extracted at a yield of 80 to 85%. In the following Experimental Example, an A-type extract was used.

< Experimental Example  1: Characterization of lactic acid bacteria>

< Experimental Example  1-1: Beta- Glucosides  Verify activation>

Beta-glucosidase is known to have the ability to degrade a saponin component into an absorbable metabolite in the body. In order to select lactic acid bacteria capable of converting saponin into saponin metabolites CK, F2 and Rd which can be absorbed in the body, a strain secreting beta-glucosidase is firstly introduced into esculin agar Esculin agar) method.

The Escherichia coli method is a method for confirming whether or not the strain secretes the beta-glucosidease enzyme. If the strain secretes beta-glucosidase, the beta-glucose of esculin is cleaved to form escululin, which is reacted with ferric ammonium citrate, A black complex is formed around the colony. These black complex-forming lactic acid bacteria were selected and used to confirm the actual saponin conversion ability.

Specifically, the genus Lactobacillus (Lactobacillus) in circulation in the market, streptomycin Cocos (Streptococcus), A Lu Kono Stock (Leuconostoc) genus Bifidobacterium (Bifidobacterium) in, S-lactic acid bacteria such as Lactobacillus Cocos (Lactococcus) in tuberculin method using a beta-glucosidase results confirm the activity during Days, Lactobacillus Kasei (Lactobacillus casei ), Pedicocus ( Pedicoccus ) and Bifidobacterium BB-12 were selected.

< Experimental Example  1-2: Saponin of lactic acid bacteria Metabolite  Conversion experiment>

The starter of Lactobacillus Kasei (Lactobacillus in the A-type red ginseng extract of Preparation Example 1 The cultured broth of casei , Pedicoccus and Bifidobacterium BB-12 was inoculated at a concentration of 0.001% to 0.15% (v / v), fermented at 37 ° C for 1 to 24 hours, Respectively. As a control (control, C), red ginseng extract (Type A of Preparation Example 1) without addition of lactic acid bacteria was used, and TLC analysis was performed using standard saponin as a standard (s).

For the TLC analysis, a silica gel 60 F254 TLC plate was used. The butanol extract solution was loaded on a TLC plate, mixed with CHCl 3 -MeOH-H 2 O at 65:35:10 (v / v / v) Respectively. The developed TLC plate was sprayed with 10% sulfuric acid and then heated to develop color.

TLC analysis confirmed the ability of the Bifidobacterium BB-12 lactic acid bacteria to convert saponin (FIG. 2). Figure 2 is a graph showing the activity of Lactobacillus &lt; RTI ID = 0.0 &gt; casei), were inoculated with Phedi Cocos (Pedicoccus) and Bifidobacterium BB-12 strain culture solution 0.1, 0.05, and 0.03% (v / v), shows a TLC result using a culture medium is fermented for 24 hours (Fig. 2 Reference).

< Experimental Example  2: Saponin of enzyme Metabolite  Conversion experiment>

In order to identify enzymes effective for the production of ginseng or red ginseng fermentation broth, it has been found that among the edible enzymes currently available in the market, Cytolase, Cellulase, Sumizyme AC, which have relatively high beta-glucosidase activity, AC, Isolase and pectinase were added to the A type red ginseng extract of Preparation Example 1 and fermented.

Specifically, 0.01% of Cytolase, Cellulase, Sumizyme AC, Isolase and pectinase enzymes were added to the A-type red ginseng extract of Preparation Example 1, 0.1%, 0.19%, 0.197%, 0.2%, 0.23%, 0.3%, 0.4%, 0.5%, 1% (v / v), 0.05%, 0.06%, 0.08%, 0.089%, 0.09%, 0.1%, 0.12% ), Followed by fermentation at 60 ° C for 1 to 24 hours, followed by TLC analysis.

As a control (control, C), red ginseng extract (type A of Preparation Example 1) without addition of lactic acid bacteria was used, and general saponin was used as a standard (S).

As a result, it was confirmed that the ability of Sumizyme AC enzyme to convert saponin was most excellent (see Fig. 3). In FIG. 3, TLC results are shown using a culture solution obtained by adding Sumizyme AC enzyme at concentrations of 0.2%, 0.3%, and 0.4% (v / v) to the A type ginseng extract of Preparation Example 1 and fermenting for 24 hours (See FIG. 3). In FIG. 2, lanes 1 to 3 indicate the results of addition of Sumizyme AC enzyme at concentrations of 0.2%, 0.3%, and 0.4% (v / v), respectively.

< Example  1>

A complex fermentation product containing lactic acid bacteria and an enzyme was prepared. Specifically, 0.092 g of BB-12 in Bifodobacterium and 3.6 g of Sumizyme AC were mixed to prepare a combined fermentation preparation.

< Example  2>

A complex fermentation preparation was prepared in the same manner as in Example 1, except that 16.308 g of dextrin was added as an excipient in Example 1.

< Experimental Example  3: In complex fermentation products  Saponin before and after fermentation Metabolite  Measurement of content change>

20 g of the complex fermentation preparation of Example 2 was added to 20 L of the A-type ginseng extract of Preparation Example 1, and the mixture was subjected to primary fermentation at 37 DEG C for 10 to 12 hours in a fermenter (WJFK1) The secondary fermentation was carried out for a period of time.

TLC analysis was performed on the fermentation broth before and after fermentation to observe changes in the components contained in the red ginseng extract. As control (control, C) before fermentation, red ginseng extract (Type A of Preparation Example 1) was used before fermentation with a complex fermentation preparation containing lactic acid bacteria and enzyme, and general saponin was used as a standard (S).

As a result, it was confirmed that Rb1, a major saponin contained in the extract of red ginseng, was converted into saponin metabolites C-K, F2 and Rd by the fermentation process with the complex fermentation agent (see FIG. 4).

< Experimental Example  4: Saponin Metabolite  Measurement of content change>

First, 3.692 g of the combined fermented preparation of Example 1 was added to 20 L of the A-type ginseng extract of Preparation Example 1, and the mixture was subjected to primary fermentation at 37 DEG C for 10 to 12 hours in a fermenter (WJFK1) Secondary fermentation was performed for 5 to 10 hours.

After fermentation, TLC analysis of the fermentation broths at 6, 7, 8, 9, 10, 11, 12, and 15 hours showed that the saponin components contained in the red ginseng extract were effectively converted to saponin metabolites. As a control (control, C), red ginseng extract (Type A of Preparation Example 1) without lactic acid bacteria was used, and general saponin was used as a standard (s).

As a result, it was confirmed that Rb1, which is the main saponin contained in the red ginseng extract, was converted into saponin metabolites C-K, F2 and Rd by the fermentation process (see FIG. 5). As the fermentation time increased from 6 hours to 15 hours, it was confirmed that Rb1 was completely decomposed and the content of the saponin metabolite was increased.

< Experimental Example  5: Gin Senocide ( ginsenoside ) Analysis>

In the ginsenoside analysis, the saponin metabolites obtained using the compound fermentation preparation of Example 1 were dissolved in butanol, concentrated using a concentrator, dissolved in methanol, and used for HLPC analysis . The analysis was carried out using an integrated NS 3000i HPLC System (Hewlett-Packard, Korea) and a C18 column (250 × 4.6 mm, ID 5 μm) of reversed phase SUPELCO and a UV detector with a wavelength of 203 nm. Acetonitrile and distilled water (Solvent B) were used as the solvent. The gradient was 20:80, 20:80, and 40 minutes for 0, 8, 18, 48, 58, : 60, 80:20, 100: 0, 100: 0, 20:80, and the flow rate was 1 ml / min.

As a result, as shown in Table 2 below, the ginseng or red ginseng fermentation broth prepared by the method of manufacturing ginseng or red ginseng fermentation broth according to the present invention is Bifidobacterium BB-12 (manufactured by Christian Hansen, product name: BB- Rd was about 2.5 times and Rg3 was about 1.25 times that of the control (the type A red ginseng extract of Preparation Example 1) through fermentation with a complex fermentation preparation containing 12 blend-30 IF and suizyme AC enzymes. And about 1.22-fold increase in the number of functional saponin metabolites.

Rb1 Rc Rb2 Rd Rg3 Rg1 Re Rg2 C-K Control group 0.118 0.076 0.057 0.036 0.067 0.043 0.072 0.032 0.083 The ginseng or red ginseng fermentation broth fermented by the complex fermentation preparation of Example 1 0.004 0.045 0.036 0.09 0.083 0.02 0.062 0.022 0.101

< Experimental Example  6: pH  Analysis>

The pH change of the ginseng or red ginseng fermentation broth according to the fermentation time according to the present invention was analyzed using a pH meter (Orion-550A). The A-type ginseng extract of Preparation Example 1 was used as a sample at 0 hours before fermentation.

As a result, it was found that the fermentation of ginseng or red ginseng according to the present invention showed some acidity as fermentation progressed as shown in Table 3 (see Table 3).

< Experimental Example  7: Brix  Analysis>

Brix change of fermented ginseng or red ginseng according to fermentation time according to the present invention was analyzed using a Brix meter (ATAGO-Rx-5000α). The A-type ginseng extract of Preparation Example 1 was used as a sample at 0 hours before fermentation.

As a result, as shown in Table 3, the fermentation progressed, and it was found that the sugar content of the ginseng or red ginseng fermentation broth according to the present invention slightly increased.

0h 6h 7h 8h 9h 10h 11h 12h 15h pH 5.08 4.97 4.93 4.92 4.91 4.91 4.9 4.89 4.91 Brix (°) 2.13 2.36 2.37 2.34 2.4 2.38 2.34 2.41 2.26

Claims (14)

delete delete delete delete delete 1) preparing ginseng or red ginseng extract;
2) A compound fermented preparation containing 1 to 5% by weight of lactic acid bacteria of Bifidobacterium and 95 to 99% by weight of enzyme is inoculated to the ginseng or red ginseng extract prepared in the step 1) Primary fermentation for 8 to 15 hours; And
3) the step of fermenting the ginseng or red ginseng extract fermented first in the step 2) at 55 to 65 ° C for 4 to 10 hours. [Claim 6] The method according to claim 6, wherein the ginseng or red ginseng extract of step 1) is extracted using a whirlpool method at a temperature of 80 to 100 DEG C for 20 to 24 hours. [Claim 6] The method according to claim 6, wherein the combined fermentation agent further comprises 400 to 500 parts by weight of an excipient which can be taken as food for 100 parts by weight of the combined fermentation agent. The method according to claim 6, wherein the Bifidobacterium (Bifidobacterium) The genus Bifidobacterium (Bifidobacterium) in BB-12 The method of producing a fermented ginseng or red ginseng, characterized in that. [Claim 6] The method according to claim 6, wherein the lactic acid bacterium is added in an amount of 0.35% (w / v) to 0.5% (w / v) based on the total volume of the ginseng or red ginseng extract in step 2) Or a method for producing a fermented red ginseng solution. [Claim 7] The method according to claim 6, wherein in the complex fermentation product of step 2), the enzyme is Sumizyme AC. The method according to claim 6, wherein the enzyme of step 2) is added in an amount of 10% (w / v) to 25% (w / v) based on the total volume of the ginseng or red ginseng extract Way. A fermented liquid of ginseng or red ginseng produced by the method of any one of claims 6 to 12.
[Claim 9] The method for producing a ginseng or red ginseng fermentation broth according to claim 8, wherein the excipient is a polysaccharide or a monosaccharide.

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