KR102553175B1 - Preparation method of fermented wild-simulated ginseng - Google Patents

Abstract

The present invention relates to a method for manufacturing fermented wild ginseng, and more particularly, to a method for manufacturing fermented wild ginseng using Schizandra chinensis and bee tree extract.
Fermented wild ginseng manufacturing method of the present invention includes the steps of (a) immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract; And (b) fermenting wild ginseng taken out of Schizandra chinensis and bee tree extract.
Fermented wild ginseng of the present invention is fermented after immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract, thereby increasing fermentation efficiency, improving the taste, aroma and texture of wild ginseng, and providing wild ginseng with enhanced active ingredients. In addition, high-quality wild ginseng can be provided to consumers while the shape of the wild ginseng remains unchanged.

Description

Method for manufacturing fermented wild ginseng {Preparation method of fermented wild-simulated ginseng}

The present invention relates to a method for manufacturing fermented wild ginseng, and more particularly, to a method for manufacturing fermented wild ginseng using Schizandra chinensis and bee tree extract.

Ginseng is classified into ginseng, wild ginseng, and wild ginseng according to the difference between artificial growth and natural growth according to the cultivation environment and morphological differences. Among them, wild ginseng belongs to the family Ogapiaceae, and refers to the artificially grown wild ginseng seeds or ginseng grown naturally in the wild under forests of mountains by Panax ginseng, a perennial plant.

Wild ginseng has various organic substances (saponin, protein, carbohydrates, fat-soluble components, etc.) and inorganic substances. Sanyangsam contains 12-16% of the total organic matter containing nitrogen and 3-6% of saponin, which is known to have high pharmacological effects. Saponin is a generic term for triterpene and steroid-based glycosides widely distributed in plants, and is known to have anti-cancer, antioxidant, and cholesterol-lowering effects, and has been used as a cardiac or diuretic in oriental medicine. In particular, ginseng saponin has a unique chemical structure that is different from saponins found in other plants and has unique pharmacological effects, so it is called 'Ginsenoside', which means ginseng glycoside, and is anti-inflammatory and anti-inflammatory. It is also known to have effects on diabetes, pain suppression, immune function enhancement, and memory loss improvement.

Schizandra chinensis is the fruit of Schizandra chinensis, a vine plant belonging to the magnolia family. It is called Schizandra chinensis because it has five tastes: the sour taste of the peel, the sweetness of the flesh, the spicy and bitter taste of the seeds, and the overall saltiness. Schisandra chinensis contains ingredients such as Schizandrin, Gomisin, malic acid, and citric acid, which strengthen the heart, lower blood pressure, and enhance immunity. In addition, it strengthens lung function, has antitussive and expectorant effects, helps to treat cough or thirst, and is known to have effects such as anti-aging, lowering blood sugar, improving eyesight, recovering from fatigue, and preventing cancer.

Bee tree ( Acer tegmentosum ) is a deciduous broad-leaved arboretum of the Maple family and is also called Sancheongmok and Mountain axil. Its leaves are wide and its young stems are light green. Since bee tree is non-toxic, it is a medicine with little side effects for any constitution, and it is also used as a blood purifying agent and water purifying agent because of its light taste. It is also used for the purpose of alcohol detoxification by restoring the temperature of the liver to normal and excreting water well. In addition, detoxifying action, blood clearing action, lipolysis action, diuretic action, nerve stabilizing action, antidiarrheal action, and the like are known.

As a prior art related to the present invention, Korean Patent Registration No. 1236441 discloses a method of freeze-drying a hydroponically grown ginseng seedling, pulverizing the freeze-dried ginseng seedling, and then inoculating and fermenting lactic acid bacteria. Korean Patent Publication No. 2019-0079213 discloses a method of fermenting a sterilized liquid after freeze-drying and powdering wild ginseng, sterilizing it by mixing with distilled water.

However, they are only fermented by inoculating microorganisms after pulverizing freeze-dried ginseng or wild ginseng, and do not disclose a method for increasing fermentation efficiency while maintaining the raw form of wild ginseng.

Accordingly, the inventors of the present invention use freeze-dried wild ginseng, immerse the freeze-dried wild ginseng in Schisandra chinensis and bee tree extract, and then ferment it, the taste, aroma, and texture are improved, the active ingredients are enhanced, and the original form of wild ginseng is transformed. It was confirmed that high-quality wild ginseng could be obtained without being maintained as it was, and the present invention was completed.

An object of the present invention is to provide fermented wild ginseng with excellent taste, aroma and texture, and enhanced active ingredients and a manufacturing method thereof.

In order to achieve the above object, the present invention provides (a) immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract; And (b) provides a fermented wild ginseng manufacturing method comprising the step of fermenting the wild ginseng taken out of Schizandra chinensis and bee tree extract.

The present invention also, (a) immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract; And (b) provides a fermented wild ginseng manufacturing method comprising the step of fermenting the wild ginseng immersed in Schizandra chinensis and bee tree extract.

In the present invention, the sugar content of Schizandra chinensis is 40 to 60 brix, and the sugar content of bee tree extract is 1 to 10 brix.

In the present invention, the Schizandra chinensis and bee tree extract are characterized in that they are mixed in a weight ratio of 10 to 30:90 to 70.

In the present invention, the immersion is characterized in that it is carried out for 10 to 60 minutes at 50 ~ 70 ℃.

In the present invention, the fermentation is characterized in that microorganisms or enzymes are added and carried out at 35 to 45 ° C for 12 to 36 hours.

In the present invention, the microorganisms are Lactobacillus fermentum , Lactobacillus plantarum , Lactobacillus curvatus , Lactobacillus pentosus , and Bacillus coagulance ( Bacillus coagulans ) and Akkermansia muciniphila ( Akkermansia muciniphila ), and the enzyme is characterized in that it is selected from the group consisting of pectinase and viscozyme.

In the present invention, it is characterized in that it further comprises the step of (c) heat treatment for 3 to 7 days at 50 to 80 ° C. after the fermentation.

The present invention also provides fermented wild ginseng containing Schizandra chinensis and bee tree extract.

Fermented wild ginseng according to the present invention is fermented after immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract, thereby increasing fermentation efficiency, improving the taste, aroma and texture of wild ginseng, and improving active ingredients. Can provide wild ginseng. In addition, high-quality wild ginseng can be provided to consumers while the shape of the wild ginseng remains unchanged.

1 is a photograph of fermented wild ginseng prepared according to Examples 1 and 2 of the present invention.
Figure 2 is a photograph of fermented wild ginseng prepared according to 1 to 5 in the comparison of the present invention.

In the present invention, after immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract, when fermenting the freeze-dried wild ginseng, it was confirmed that it is possible to manufacture wild ginseng with excellent taste, aroma and texture and enhanced active ingredients.

In the present invention, freeze-dried wild ginseng was immersed in a mixture of Schizandra chinensis and bee tree extract at a weight ratio of 10 to 30: 90 to 70, and then the freeze-dried wild ginseng was fermented.

As a result, it was confirmed that the mixed solution of Schizandra chinensis and bee tree extract was rapidly absorbed into the freeze-dried wild ginseng, increasing fermentation efficiency, as well as producing excellent taste, aroma and texture, and enhanced active ingredients.

Therefore, the present invention is (a) immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract; And (b) it relates to a fermented wild ginseng manufacturing method comprising the step of fermenting the wild ginseng taken out of Schizandra chinensis and bee tree extract.

Freeze-dried wild ginseng in step (a) can be used without limitation if the freeze-drying conditions that can be used conventionally can be used to prepare lyophilized wild ginseng. For example, freeze-dried wild ginseng can be prepared through a washing step, a sterilization step, and a freeze-drying step.

The cleaning step can be performed in two steps: removing soil or foreign substances on the surface of wild ginseng using a brush, first washing with water, and then washing impurities on the surface using ultrasonic waves. At this time, a method of irradiating ultrasonic waves to the surface of wild ginseng for 10 to 60 minutes using an ultrasonic generator of 20 to 90 kHz for ultrasonic cleaning may be used, but is not limited thereto.

The sterilization step may be performed by sterilizing the washed wild ginseng with a high-pressure steam sterilizer at 100 to 130 ° C. for 10 to 60 minutes.

Wild ginseng that has been sterilized is freeze-dried using a known vacuum freeze dryer. At this time, the freeze-drying process may be performed while maintaining a vacuum state of -70 ° C to -40 ° C, 1 to 10 torr.

When the freeze-dried wild ginseng is immersed in Schizandra chinensis and bee tree extract and then fermented, the immersion speed and efficiency of the solution increase, the shape of the wild ginseng does not shrink or deform, and the shape of the original product is maintained while maintaining the marketability. this can be increased.

In the present invention, Schisandra chinensis is intended to enhance the taste and aroma of wild ginseng, and it is preferable to use a sugar content of 40 to 60 brix. If the sugar content of Schisandra chinensis is less than 40 brix, fermentation may not be performed smoothly because the sugar content is low, and if the sugar content exceeds 60 brix, the sweet taste may be strong, reducing the unique taste and flavor of wild ginseng, and contamination due to poor sugar decomposition. and rancidity may occur.

If the sugar content is 40 to 60 brix, Schisandra chinensis can be prepared in a commonly used method without limitation. For example, by mixing Schisandra chinensis and sugar in a weight ratio of 40 to 60:60 to 40, the Manufactured by aging for several months or by adding sugar so that the sugar content is 40 to 60 brix to the hot water extract of Schisandra chinensis prepared by adding water 1 to 100 times the weight of Schisandra chinensis and extracting at 70 to 100 ° C for 2 to 48 hours. can

However, the pH of Schisandra chinensis is 2 to 3.5, so when Schizandra chinensis is used alone for fermentation of wild ginseng, the pH is low, so fermentation may not be performed smoothly. Therefore, in the present invention, it is characterized in that the bee tree extract is mixed and the pH is adjusted to 5 to 6, and then the wild ginseng is immersed and fermented. When the pH of the mixture of Schizandra chinensis and bee tree extract is 5-6, fermented wild ginseng can be smoothly fermented, and fermented wild ginseng with excellent taste, aroma and texture can be manufactured.

In the present invention, the bee tree extract may include all extracts prepared using commonly used extraction methods such as solvent extraction, hot water extraction, immersion extraction, reflux cooling extraction, pressurized extraction and ultrasonic extraction. it is desirable The hot water extract may be prepared by adding 1 to 100 times the weight of water to bee wood and extracting at 70 to 100 ° C for 2 to 48 hours, but is not limited thereto.

The sugar content of bee tree extract may be 1 to 10 brix. If the sugar content of bee tree extract is less than 1brix, fermentation may not be performed smoothly due to the low sugar ratio, and if it exceeds 10brix, the sweet taste may be strong and the unique taste and flavor of wild ginseng may be reduced, and sugar is not decomposed well, resulting in contamination and Rancidity may occur.

Schisandra chinensis and bee tree extract can be mixed in a weight ratio of 10~30:90~70. In the mixing range, the pH is properly adjusted to 5 to 6, so that the fermentation is performed smoothly, so that wild ginseng with excellent taste, aroma and texture can be prepared.

When Schisandra chinensis and bee tree extracts are prepared, freeze-dried wild ginseng is immersed. At this time, Schisandra chinensis and bee tree extract can be used 1 to 10 times compared to the weight of wild ginseng, and if the wild ginseng can be sufficiently submerged, it can be used without limitation.

Immersion may be performed at 50 to 70° C. for 10 to 60 minutes. If the immersion time is less than 10 minutes, the active ingredients of Schizandra chinensis and bee tree extract may not be sufficiently absorbed into wild ginseng, and if it exceeds 60 minutes, the active ingredients of wild ginseng may be eluted into Schizandra chinensis and bee tree extract.

Next, fermented wild ginseng can be prepared by taking out the immersed wild ginseng from Schisandra chinensis and bee tree extract, adding microorganisms or enzymes to the wild ginseng and fermenting it at 35 ~ 45 ℃ for 12 to 36 hours.

The microorganisms or enzymes used for fermentation of wild ginseng are intended to improve the taste, aroma, texture, and active ingredients of wild ginseng, and can be used without particular limitation as long as they can achieve the above purpose.

Microorganisms for fermentation may include Lactobacillus species, Bacillus species and Akkermansia species, in particular, Lactobacillus fermentum ( Lactobacillus fermentum ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactobacillus curvatus ( Lactobacillus curvatus ) ), Lactobacillus pentosus, Bacillus coagulans, and Akkermansia muciniphila . At least one selected from the group consisting of may be used. As the enzyme for fermentation, one or more enzymes selected from the group consisting of pectinase and viscozyme may be used.

Fermented wild ginseng manufacturing method of the present invention may further include the step of heat treatment after fermentation. Heat treatment is a step to further enhance the active ingredients of wild ginseng and prepare red ginseng.

After obtaining freeze-dried wild ginseng immersed in Schizandra chinensis and bee tree extract, it can be heat-treated immediately, but in order to further enhance the active ingredient of wild ginseng, it is preferable to heat-treat the fermented wild ginseng.

In the present invention, heat treatment can be performed at 50 to 80 ° C. for 3 to 7 days, and by heat treatment, the active ingredients of wild ginseng are enhanced and can be made of red ginseng.

Fermented wild ginseng manufacturing method of the present invention may further include the step of extracting the fermented product if necessary. Wild ginseng _that has been fermented can be extracted using commonly used extraction methods such as solvent extraction, hot water extraction, immersion extraction, reflux cooling extraction, pressurized extraction, and _ultrasonic extraction. It is preferable to use an extract extracted with a solvent selected from lower alcohols or mixtures thereof. At this time, the extraction solvent can be extracted for 2 to 48 hours at 30 to 100 ℃ by adding 1 to 10 times the weight of fermented wild ginseng.

The fermented wild ginseng extract may be included in a food composition.

When the fermented wild ginseng extract is included in the food composition, the food composition may include ingredients commonly added during food manufacturing in addition to the fermented wild ginseng fermented extract, specifically proteins, carbohydrates, fats, nutrients, seasonings and flavors. may contain other components. Examples of carbohydrates include monosaccharides such as glucose, fructose, and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides such as common sugars such as dextrins, cyclodextrins, and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, natural flavoring agents such as somartin, stevia extract, and synthetic flavoring agents may be used.

As an example of a food to which the fermented wild ginseng extract can be added, meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, There are tea, drinks, alcoholic beverages, vitamin complexes, health functional foods in a conventional sense, and the like.

The present invention also, (a) immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract; And (b) it relates to a fermented wild ginseng manufacturing method comprising the step of fermenting wild ginseng immersed in Schisandra chinensis and bee tree extract.

The step of immersing freeze-dried wild ginseng in Schisandra chinensis and bee tree extract is the same as described above, and microorganisms or enzymes are added to wild ginseng immersed in Schizandra chinensis and bee tree extract, and fermented at 35 to 45 ° C for 12 to 36 hours to obtain fermented wild ginseng raw material. Fermented goat ginseng solution containing can be prepared.

The microorganisms or enzymes used for fermenting wild ginseng are for improving the taste, aroma, texture, and active ingredients of wild ginseng, and can be used without particular limitation as long as they can achieve the above purpose. can

Fermented wild ginseng manufacturing method for fermenting wild ginseng immersed in Schizandra chinensis and bee tree extract may also further include a heat treatment step after fermentation.

Fermented wild ginseng prepared according to the present invention is fermented after immersing freeze-dried wild ginseng in Schizandra chinensis and bee tree extract, thereby increasing the fermentation efficiency and enhancing the active ingredients of wild ginseng, and has excellent taste, aroma and texture. In addition, high-quality wild ginseng can be consumed while the shape of the wild ginseng remains unchanged.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Preparation Example 1: Manufacturing freeze-dried wild ginseng

The wild ginseng certified by the Korea Forestry Promotion Agency was used to remove soil or foreign substances using a brush, washed with water, and then treated with 50kHz ultrasonic waves for 30 minutes to remove impurities on the surface. The washed wild ginseng was sterilized with a high-pressure steam sterilizer at 121 ° C for 30 minutes. The sterilized wild ginseng was put into a vacuum freeze dryer and dried while maintaining a vacuum at -40 ° C and 10 torr to prepare freeze-dried wild ginseng.

Preparation Example 2: Preparation of Omijacheong

After adding 5 kg of sugar to 5 kg of Schisandra chinensis, it was aged for 3 months at room temperature in a shaded state. After aging, the solid material was filtered and only the liquid phase was separated to prepare Omijacheong having a sugar content of about 50 brix.

Preparation Example 3: Preparation of bee tree extract

After adding 1 L of water to 10 g of bee wood, hot water extraction was performed at 95° C. for 12 hours to prepare a bee wood extract having a sugar content of about 1 brix.

Example 1: Production of fermented wild ginseng (fermentation after taking it out of the immersion liquid)

200ml of Schizandra chinensis obtained in Preparation Example 2 and 800ml of bee extract obtained in Preparation Example 3 were mixed, and 200g of freeze-dried wild ginseng obtained in Preparation Example 1 was immersed in the mixture at 60 ° C. for 60 minutes. After immersion, to obtain freeze-dried wild ginseng, Lactobacillus plantarum ( Lactobacillus plantarum ) 10 ⁶ CFU / g 1% was inoculated and then fermented at 37 ° C. for 24 hours to prepare fermented wild ginseng.

Example 2: Production of fermented wild ginseng (fermentation in a soaked state)

200ml of Schisandra chinensis obtained in Preparation Example 2 and 800ml of bee extract obtained in Preparation Example 3 were mixed, and 200 g of freeze-dried wild ginseng obtained in Preparation Example 1 was immersed in the mixture. Akkermansia muciniphila 10 ⁶ CFU / g 1% was inoculated in the immersed freeze-dried wild ginseng, and then fermented at 37 ° C for 24 hours to prepare a fermented wild ginseng solution containing fermented wild ginseng. Raw fermented wild ginseng was obtained from fermented wild ginseng liquid and used in the following experiments.

Comparative Example 1: Fermented wild ginseng (when not immersed in Schisandra chinensis and bee tree extract)

Lactobacillus plantarum 10 ⁶ CFU / g 1% was inoculated into 200 g of freeze-dried wild ginseng obtained in Preparation Example 1, and then fermented at 37 ° C. for 24 hours to prepare fermented wild ginseng.

Comparative Example 2: Fermented wild ginseng (when Schizandra chinensis was used alone)

Fermented wild ginseng was prepared in the same manner as in Example 1, except that 200 g of freeze-dried wild ginseng obtained in Preparation Example 1 was immersed at 60 ° C. for 60 minutes in 1000 ml of Schisandra chinensis obtained in Preparation Example 2.

Comparative Example 3: Fermented Sanyangsam (Schisandra chinensis: when added at bee tree extract = 50:50)

500 ml of Schisandra chinensis obtained in Preparation Example 2 and 500 ml of bee tree extract obtained in Preparation Example 3 were mixed, and 200 g of freeze-dried Sanyangsam obtained in Preparation Example 1 was immersed at 60 ° C. for 60 minutes in the mixture. Fermented wild ginseng was prepared in the same way as in 1.

Comparative Example 4: Fermented wild ginseng (when naturally dried wild ginseng is used)

After removing soil or foreign matter from wild ginseng using a brush and washing with water, impurities on the surface were removed by treating 50 kHz ultrasonic waves for 30 minutes. The washed wild ginseng was sterilized with a high-pressure steam sterilizer at 121 ° C for 30 minutes. Natural dried wild ginseng was prepared by drying the sterilized wild ginseng at room temperature for 24 hours.

Fermented wild ginseng was prepared in the same manner as in Example 1, except that 200 g of naturally dried wild ginseng was used.

Comparative Example 5: Fermented wild ginseng (when using hot air dried wild ginseng)

After removing soil or foreign matter from wild ginseng using a brush and washing with water, impurities on the surface were removed by treating 50 kHz ultrasonic waves for 30 minutes. The washed wild ginseng was sterilized with a high-pressure steam sterilizer at 121 ° C for 30 minutes. The sterilized wild ginseng was dried in a hot air dryer at 50 ~ 60 ° C for 12 hours to prepare wild ginseng.

Fermented wild ginseng was prepared in the same manner as in Example 1, except that 200 g of the hot air dried wild ginseng was used.

Experimental Example 1: Evaluation of Sanyangsam Schizandra and Bee tree extract absorption rate

In order to evaluate the absorption rate of Schisandra chinensis and bee tree extract according to the method of drying wild ginseng, freeze-dried, naturally dried and hot air dried wild ginseng was immersed in Schisandra chinensis and bee tree extract, and then the weight before and after immersion was measured to obtain the absorption rate.

At this time, after mixing 200ml of Schisandra chinensis obtained in Preparation Example 2 and 800ml of bee extract obtained in Preparation Example 3, freeze-dried wild ginseng, natural dried ginseng, and hot air dried ginseng were immersed at 60 ° C. for 60 minutes. After that, after obtaining the immersed wild ginseng, the weight was measured, and the water absorption was obtained according to Equation 1, which is shown in Table 1.

[Equation 1]

Weight of wild ginseng before immersion (g) Weight of wild ginseng after soaking (g) Absorption rate (%) Freeze-dried wild ginseng One 2.53 153 Naturally Dried Sanyangsam One 2.01 101 Hot air dried wild ginseng One 2.32 132

As shown in Table 1, freeze-dried wild ginseng showed a higher absorption rate than naturally dried and hot air dried wild ginseng, and it was confirmed that the mixture of Schizandra chinensis and bee tree extract effectively penetrated into the wild ginseng.

Experimental Example 2: pH comparison of wild ginseng immersion liquid

The pH of the wild ginseng soak solution prepared in Example 1 and Comparative Examples 2 to 3 was measured using a pH meter and is shown in Table 2.

division pH Example 1
(Schisandra extract 200ml + Bee tree extract 800ml) 5.2 Comparative Example 2
(Omijacheong 1000ml) 3.5 Comparative Example 3
(Schisandra extract 500ml + Bee tree extract 500ml) 4.5

As shown in Table 2, it was confirmed that the pH of the wild ginseng soaking liquid of Example 1 in which Schisandra chinensis and bee tree extract were mixed at a weight ratio of 20:80 was properly adjusted to pH 5-6, which is the optimal fermentation condition.

Experimental Example 3: Measurement of viable cell count

The viable cell count of wild ginseng prepared in Examples 1 to 2 and Comparative Examples 1 to 5 was measured according to the method for measuring the number of lactic acid bacteria in the Microorganism Test Method of the Food Code, and is shown in Table 3.

division Viable cell count (CFU/g) Example 1 4.1 x 10 ⁸ Example 2 8.5 x 10 ⁸ Comparative Example 1 3.5 x 10 ⁷ Comparative Example 2 1.5 x 10 ⁷ Comparative Example 3 2.5 x 10 ⁸ Comparative Example 4 8.1 x 10 ⁷ Comparative Example 5 3.2 x 10 ⁷

As shown in Table 3, Examples 1 and 2, in which freeze-dried wild ginseng was immersed in a mixture of Schisandra chinensis and bee tree extract, and then fermented, were higher than Comparative Example 4 using naturally dried wild ginseng and 5 compared to those using hot air dried wild ginseng. It was confirmed that the number of viable bacteria was visible.

In addition, in Comparative Example 2 using Schizandra chinensis with pH 3.5 alone, it was confirmed that the number of viable cells was low because fermentation was not performed smoothly.

Therefore, when the freeze-dried wild ginseng was fermented using a mixture of Schisandra chinensis and bee tree extract properly adjusted to pH 5-6, it was confirmed that the fermentation was well performed.

Experimental Example 4: Comparison of fermented wild ginseng forms

The form of fermented wild ginseng prepared in Examples 1 to 2 and Comparative Examples 1 to 5 is shown in FIGS. 1 and 2.

As can be seen in Figures 1 and 2, it was confirmed that when the freeze-dried wild ginseng was immersed in Schizandra chinensis and bee tree extract and then fermented, the raw form of wild ginseng was maintained. On the other hand, in Comparative Example 4 using naturally dried wild ginseng and Comparative Example 5 using hot air dried wild ginseng, it was confirmed that the shape of the wild ginseng contracted and deformation occurred.

Experimental Example 5: Sensory evaluation

Sensory evaluation was performed on the taste, aroma, texture and overall preference of the fermented wild ginseng prepared in Examples 1 to 2 and Comparative Examples 1 to 5. The sensory evaluation was conducted with 20 food-related experts and general consumers, and the evaluation criteria were evaluated using a 5-point scoring method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). After that, the average value was obtained and shown in Table 4 below.

division taste incense texture Overall Preference Example 1 5 5 4 4.67 Example 2 5 5 5 5 Comparative Example 1 4 4 4 4 Comparative Example 2 4 4 3 3.66 Comparative Example 3 5 4 4 4.33 Comparative Example 4 4 4 2 3.33 Comparative Example 5 4 4 2 3.33

As shown in Table 4, in Examples 1 and 2, which were fermented after immersing freeze-dried wild ginseng in a mixture of Schisandra chinensis and bee tree extract, Comparative Example 1, which was not immersed in a mixture of Schisandra chinensis and bee tree extract, was used alone. Compared to Comparative Example 2 used as, it was confirmed that the taste, aroma, texture and overall preference were excellent.

In addition, even if wild ginseng was fermented after immersing it in a mixture of Schisandra chinensis and bee tree extract, it was confirmed that the fermented wild ginseng of Comparative Example 4 using naturally dried wild ginseng and Comparative Example 5 using hot air dried wild ginseng had low texture and overall preference.

Having described specific parts of the present invention in detail above, it will be clear to those skilled in the art that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (9)

(a) immersing freeze-dried wild ginseng in a mixture of Schizandra chinensis and bee tree hot water extract at a weight ratio of 10 to 30:90 to 70; and
(b) Fermented wild ginseng manufacturing method comprising the step of inoculating and fermenting Lactobacillus plantarum in the wild ginseng taken out of the mixture.
(a) immersing freeze-dried wild ginseng in a mixture of Schizandra chinensis and bee tree hot water extract at a weight ratio of 10 to 30:90 to 70; and
(b) A fermented wild ginseng manufacturing method comprising the step of inoculating Akkermansia muciniphila to the wild ginseng immersed in the mixed solution and fermenting.
The method of claim 1 or 2, wherein the sugar content of Schizandra chinensis is 40 to 60 brix, and the sugar content of bee tree extract is 1 to 10 brix.
delete The method of claim 1 or 2, wherein the immersion is performed at 50 to 70 ° C for 10 to 60 minutes.
The method of claim 1 or 2, wherein the fermentation is performed at 35 to 45 ° C. for 12 to 36 hours after adding microorganisms or enzymes.
delete According to claim 1 or 2, After the fermentation (c) fermented wild ginseng manufacturing method characterized in that it further comprises the step of heat treatment for 3 to 7 days at 50 ~ 80 ℃.
In the fermented goat ginseng containing a mixture of Schisandra chinensis and bee tree hot water extract mixed in a weight ratio of 10 to 30:90 to 70, the fermentation is Lactobacillus plantarum or Akkermansia muciniphila ( Akkermansia muciniphila ) Fermented wild ginseng, characterized in that fermented by.

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