KR102607846B1 - Processing method of solid-state fermented red ginseng and white ginseng with enhanced prosapogenin ginsenoside content - Google Patents

Abstract

The present invention relates to a method for producing fermented ginseng, characterized in that it is produced by mixing one or more ingredients selected from the group consisting of mushroom powder, lactic acid bacteria, and enzymes into a ginseng mixture, followed by solid-state fermentation, and fermentation produced by the method. It's about ginseng.

Description

Processing method of solid-state fermented red ginseng and white ginseng with enhanced prosapogenin ginsenoside content}

The present invention includes the steps of mixing one or more ingredients selected from the group consisting of mushroom powder, lactic acid bacteria, and enzymes with a sterilized ginseng mixture and then performing solid-state fermentation to produce a fermented ginseng product; Heat-treating the prepared ginseng fermentation product; And it relates to a method for producing fermented ginseng, comprising the step of drying and pulverizing the heat-treated fermented ginseng product.

Red ginseng is made by steaming fresh ginseng without removing the epidermis, gelatinizing the starch, and drying it for the purpose of long-term storage. It is known that active ingredients different from fresh or white ginseng are produced through this processing process. In particular, red ginseng is commercialized not only through oriental medicine prescriptions but also as a functional food, making it more diverse in terms of composition and content. Ginsenosides Rg3, Rg2, and Rh2, which are abundant in red ginseng, are absent in white ginseng, while malonyl ginsenosides Rb1, Rb2, Rc, and Rd are present only in white ginseng.

Prosapogenin forms are produced by physical methods such as heat or pressure and biochemical methods, and types include prosapogenin such as ginsenosides Rg2, Rg3, Rk1, Rg5, Rh2, F1, and F4. Ingredients are attracting attention.

Ginsenosides take the form of glycosides, and there are many different types, each with its own function. Major ginsenosides, which account for more than 90% of ginsenosides, exist in a form with a high molecular weight and have a low absorption rate in the living body. When ingested, it is converted into major ginsenosides with a small molecular weight through sugar hydrolysis by intestinal microorganisms and absorbed. Minor ginsenosides have better medicinal effects than major ginsenosides, but they are contained in trace amounts, and because the type and distribution of intestinal microorganisms differs depending on people's constitution or eating habits, major ginsenosides are decomposed to produce minor ginsenosides. The degree to which it is created is different. As a result, when ginseng is consumed, the absorption rate of useful substances varies from person to person, resulting in differences in efficacy. Due to this problem, research is currently being conducted to improve the content of minor ginsenosides in products so that people can ingest and absorb the same minor ginsenosides. Methods include acid treatment, heating, synthesis, microbial fermentation, enzymes, and biological conversion.

When ginseng is consumed, the glycoside bond of major ginsenosides is broken by β-glucosidase, an intestinal microbial enzyme, and Rb1 → Rd → F2 → CK, Rb2 → CK, Rc → Mc → CK, Converts to the path Re → Rg1 → F1 → PPT, Rg1 → F1 → PPT.

The cauliflower mushroom is a member of the cauliflower family of the order Achyranthesia. Two species in one family and one genus have been reported worldwide. It is mainly distributed in Korea, Japan, China, North America, Europe, and Australia. Its scientific name is Sparassis crispa Wulf. Sparassis means small piece and crispa means wrinkled. In the West, cauliflower mushrooms are called cauliflower mushrooms, and in Japan, they are called petal mushrooms.

Hericium erinaceum is a mushroom that has been mainly used in oriental medicine in China, and is shipped to the market year-round in Japan, where artificial cultivation methods such as fungal cultivation using cut-tree cultivation or polyethylene bottles have been established. Helical mane is a mushroom belonging to the coral fungus family that grows on dead or live trees of broad-leaved trees in the fall. In China, it is known as monkey's head mushroom and bear's head mushroom, in Japan it is called Yamabushitake, and in Korea it is the hair-like form of a deer's mane. It is known as hepaticae mushroom because it is similar to .

Helicopteranium fungi are rich in carbohydrates, proteins, amino acids, enzymes, mineral salts, and vitamins, and are known to have anti-cancer and immune-boosting effects. Recently, they contain various bioactive substances, including ingredients with anti-cancer effects. It has been reported that this is being done.

Fermentation and putrefactive reactions, in which microorganisms use their own enzymes to decompose organic matter, proceed through similar processes, but when the decomposition results in substances that are useful in our daily lives, it is called fermentation.

Solid state fermentation (SSF) is a process in which microorganisms inoculated into a solid medium containing a low moisture content of AW 0.40 to 0.90 grow on the surface of the medium and then gradually proliferate through the space between particles inside the substrate to produce the target substance. It is a form of fermentation technology. SSF has the advantage of low possibility of contamination by germs during the process due to the low moisture content of the substrate, large volume, and low sterilization cost. In addition, because the culture type is close to the environmental conditions in which microorganisms naturally inhabit, the amount produced or the activity of the product tends to increase compared to liquid fermentation. Compared to liquid fermentation, solid-state fermentation is easier to extract and purify and has the advantage of obtaining substances from the fermented product. Solid-state fermentation is a bioconversion technology with higher productivity and lower energy consumption and operating costs than liquid fermentation, but is not widely used in the industrial field due to the limitations of strains applicable to the system and the difficulty of mass production.

Korean Patent No. 2052530 discloses a method for manufacturing fermented red ginseng using steamed ginseng and microorganisms, and Korean Patent No. 1233991 discloses a method for manufacturing fermented red ginseng, but the prosapogenin ginsenoside of the present invention is disclosed. It is different from the processing method of solid-state fermented red ginseng and white ginseng with increased content.

The present invention was created in response to the above-mentioned needs, and the object of the present invention is to produce solid-state fermented red ginseng and white ginseng with improved specific ginsenoside content and excellent palatability in the process of producing fermented red ginseng and fermented white ginseng by solid-state fermentation. The purpose is to provide a method for manufacturing solid-state fermented ginseng with improved quality and preference by optimizing manufacturing conditions such as selection of auxiliary materials, mixing ratio, heat treatment, and fermentation.

In order to solve the above problem, the present invention includes the steps of (1) sterilizing a ginseng mixture in which water is added to ginseng; (2) mixing the sterilized ginseng mixture of step (1) with one or more ingredients selected from the group consisting of mushroom powder, lactic acid bacteria, and enzymes, followed by solid-state fermentation to produce a fermented ginseng product; (3) heat-treating the fermented ginseng product prepared in step (2); and (4) drying and pulverizing the heat-treated fermented ginseng product of step (3) above.

Additionally, the present invention provides fermented ginseng prepared by the above method.

The solid-state fermented ginseng of the present invention not only reduces the unique bitter taste of ginseng and increases the soft taste, but also increases the content of specific ginsenosides, especially prosapogenin ginsenosides such as Rg2, Rg3, Rk1, Rg5, and Rh2. There is an advantage that the content of rare ginsenosides such as CK is significantly increased. In addition, because it uses solid-state fermentation, it is expected to be highly productive, mass-produced, and highly usable in related industries.

Figure 1 is a photograph of red ginseng, white ginseng, hericomae mushroom, and cauliflower mushroom, which are materials used in producing fermented ginseng of the present invention.
Figure 2 is a photograph of the materials used in the production of fermented ginseng of the present invention, which are coarsely ground red ginseng, coarsely ground white ginseng, Helicopteranium chinensis powder, cauliflower mushroom powder, eight types of mixed lactic acid bacteria, and enzymes (sumizyme and plantase).
Figure 3 shows the solid-state fermentation of the present invention. This photo shows the manufacturing process of fermented red ginseng and white ginseng products.
Figure 4 is a photograph of the fermented red ginseng product and the fermented white ginseng product of Preparation Examples 1 to 4.

In order to achieve the purpose of the present invention, the present invention

(1) sterilizing a ginseng mixture containing water added to ginseng;

(2) mixing the sterilized ginseng mixture of step (1) with one or more ingredients selected from the group consisting of mushroom powder, lactic acid bacteria, and enzymes, followed by solid-state fermentation to produce a fermented ginseng product;

(3) heat-treating the fermented ginseng product prepared in step (2); and

(4) It provides a method for producing fermented ginseng, which includes the step of drying and then pulverizing the heat-treated ginseng fermentation product of step (3) above.

In the method for producing fermented ginseng of the present invention, the ginseng may be one or more ginseng selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, Taegeuk ginseng, grain ginseng, wild ginseng, camphor ginseng, wild ginseng culture root, sprout ginseng, and wild ginseng. , but is not limited to this.

The red ginseng is preferably steamed for 2 to 3 hours after adding fresh ginseng to a steamer set at a temperature of 98 to 100°C, a steam pressure of 2.5 to 3.5 kg/cm ² and a pressure of 1.3 to 1.7 kg/cm ² , and then steamed in a hot air dryer. First dry at 60-70℃ until the moisture content reaches 35-40% (v/w), then cool to 20-30℃, then dry again at 60-70℃ until the moisture content reaches 10-20% (v/w). It may be manufactured by secondary drying so that the fresh ginseng is put into a steamer set at a temperature of 98 to 100°C, a steam pressure of 3 kg/cm ² and a pressure of 1.5 kg/cm ² for 2 to 3 hours. Steamed ginseng, first dried with a hot air dryer at 60-70℃ until the moisture content reaches 35-40% (v/w), then cooled to 20-30℃, then dried again at 60-70℃ until the moisture content reaches 15% (v/w). It may be manufactured by secondary drying to obtain v/w).

In addition, the white ginseng may preferably be manufactured by drying fresh ginseng at 50-70°C to a moisture content of 10-20% (v/w), and more preferably, fresh ginseng at 60°C with a moisture content of 15% (v/w). It may be manufactured by drying to % (v/w).

The fermented ginseng of the present invention is characterized in that the content of specific ginsenosides is increased, and the specific ginsenosides are selected from the group consisting of Rg2, Rd, F2, Rg3, Rk1, Rg5, CK (Compound K) and Rh2. It may be, but is not limited to, one or more ginsenosides.

Additionally, in the method for producing fermented ginseng of the present invention, sterilization in step (1) may be preferably performed at 110 to 130°C for 15 to 30 minutes.

Additionally, in the method for producing fermented ginseng of the present invention, the fermentation in step (2) may preferably be solid-state fermentation at 34-40°C for 20-28 hours, and more preferably solid-state fermentation at 37°C for 24 hours. It can be fermented.

Solid state fermentation (SSF) is a process in which microorganisms inoculated into a solid medium containing a low moisture content of AW 0.40 to 0.90 grow on the surface of the medium and then gradually proliferate through the space between particles inside the substrate to produce the target substance. It is a form of fermentation technology. SSF has the advantage of low possibility of contamination by germs during the process due to the low moisture content of the substrate, large volume, and low sterilization cost. In addition, because the culture type is close to the environmental conditions in which microorganisms naturally inhabit, the amount produced or the activity of the product tends to increase compared to liquid fermentation. Compared to liquid fermentation, solid-state fermentation is easier to extract and purify and has the advantage of obtaining substances from the fermented product. Solid-state fermentation is a bioconversion technology with higher productivity and lower energy consumption and operating costs than liquid fermentation, but is not widely used in the industrial field due to the limitations of strains applicable to the system and the difficulty of mass production.

In addition, in the method for producing fermented ginseng of the present invention, the mushrooms in step (2) include Hepatica chinensis, calyx mushroom, shiitake mushroom, Sanghwang mushroom, Reishi mushroom, Bokryeong mushroom, Agaricus mushroom, Cordyceps sinensis, Unji, Jeoryeong, and oyster mushroom. It may be, but is limited to, one or more mushrooms selected from the group consisting of enoki mushrooms, king oyster mushrooms, maitake mushrooms, chaga mushrooms, longevity mushrooms, wood ear mushrooms, willow mushrooms, deer antler reishi mushrooms, pine mushrooms, pine mushrooms, and truffles. It doesn't work.

In addition, in the method for producing fermented ginseng of the present invention, the heat treatment in step (3) may be preferably heat treated at 80 to 100°C for 20 to 40 minutes, and more preferably heat treated at 90°C for 30 minutes. You can.

In addition, in the method for producing fermented ginseng of the present invention, the drying in step (4) is preferably performed at 45 to 55 ° C. for 65 to 80 hours, and more preferably at 50 ° C. for 72 hours. You can.

Sterilization, fermentation, heat treatment, and drying under the same conditions as steps (1) to (4) above result in fermented ginseng with reduced bitterness, a rich flavor and aroma unique to ginseng, and a further increase in specific ginsenoside content. could be manufactured.

In the method for producing fermented ginseng of the present invention, when mixing mushroom powder with the ginseng mixture in step (2), more specifically,

(1) Sterilizing a ginseng mixture in which water was added to ginseng at a ratio of 28-32:66-70 (w:v) at 110-130°C for 15-30 minutes;

(2) Mix the sterilized ginseng mixture in step (1) above with cauliflower powder and Hepatica chinensis powder in a weight ratio of 97 to 99:0.5 to 1.5:0.5 to 1.5 and then at 34 to 40°C for 20 to 28 hours. Producing fermented ginseng by solid-state fermentation;

(3) heat-treating the fermented ginseng product prepared in step (2) at 80-100°C for 20-40 minutes; and

(4) drying the heat-treated ginseng fermentation product of step (3) at 45-55°C for 65-80 hours and then pulverizing it,

More specifically

(1) Sterilizing a ginseng mixture in which water was added to ginseng at a ratio of 30:68 (w:v) at 110-130°C for 15-30 minutes;

(2) Mixing the sterilized ginseng mixture in step (1) above with cauliflower powder and hericium sage mushroom powder in a weight ratio of 98:1:1 and then performing solid-state fermentation at 37°C for 24 hours to produce a fermented ginseng product. ;

(3) heat treating the fermented ginseng product prepared in step (2) at 90°C for 30 minutes; and

(4) It may include the step of drying the heat-treated ginseng fermentation product of step (3) at 50° C. for 72 hours and then pulverizing it.

In a preliminary experiment, the present inventor used only cauliflower mushrooms and hericium mane mushrooms compared to fermenting ginseng using other types of mushrooms, cauliflower mushrooms alone, cauliflower mushrooms alone, cauliflower mushrooms + cauliflower mushrooms + other types of mushrooms. It was confirmed that fermenting ginseng can further increase the content of specific ginsenosides.

In the method for producing fermented ginseng of the present invention, when mixing lactic acid bacteria and enzymes with the ginseng mixture in step (2), more specifically,

(1) Sterilizing a ginseng mixture in which water was added to ginseng at a ratio of 28-32:58-62 (w:v) at 110-130°C for 15-30 minutes;

(2) After mixing lactic acid bacteria, plantase, and sumizyme with the sterilized ginseng mixture in step (1) above at a weight ratio of 88~92:2~4:4~6:1~3 Preparing fermented ginseng by solid-state fermentation at 34-40°C for 20-28 hours;

(3) heat-treating the fermented ginseng product prepared in step (2) at 80-100°C for 20-40 minutes; and

(4) The fermented ginseng product heat-treated in step (3) above can be dried at 45-55°C for 65-80 hours and then pulverized.

More specifically

(1) Sterilizing a ginseng mixture in which water was added to ginseng at a ratio of 30:60 (w:v) at 110-130°C for 15-30 minutes;

(2) Mix the sterilized ginseng mixture in step (1) above with lactic acid bacteria, plantase, and sumizyme in a weight ratio of 90:3:5:2, then solid-state fermentation at 37°C for 24 hours. Preparing a fermented ginseng product;

(3) heat treating the fermented ginseng product prepared in step (2) at 90°C for 30 minutes; and

(4) The fermented ginseng product heat-treated in step (3) above can be dried at 50°C for 72 hours and then pulverized.

In the method for producing fermented ginseng of the present invention, the lactic acid bacteria in step (2) are preferably Lactobacillus plantarum , Lactobacillus casei , Lactobacillus rhamnosus , and Bifidobacterium. Bifidobacterium longum , Bifidobacterium bifidum , Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus fermentum . It may be one or more lactic acid bacteria selected from the group consisting of, but is not limited to this.

In a preliminary experiment, the present inventor found that fermenting ginseng using lactic acid bacteria + sumizyme + plantase was better than fermenting ginseng using other types of lactic acid bacteria and enzymes, lactic acid bacteria alone, sumizyme alone, and plantase alone. , it was confirmed that the specific ginsenoside content could be further improved.

The present invention also provides fermented ginseng prepared by the above method.

The fermented ginseng may have increased RRg2, Rd, F2, Rg3, Rk1, Rg5, CK (Compound K) and Rh2 contents compared to non-fermented ginseng, but is not limited thereto.

The present invention also provides a processed food containing the fermented ginseng. There are no special restrictions on the types of processed foods. Examples of foods to which fermented ginseng can be added include pills, health functional foods, sticks, meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, There are various soups, beverages, teas, drinks, alcoholic beverages, and vitamin complexes, and it includes all processed foods in the conventional sense.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Comparative Example 1. Red ginseng raw material

Six-year-old fresh ginseng was placed in a steamer and steamed for 2 to 3 hours under the conditions of a steaming temperature of 98 to 100°C, a steam pressure of 3 kg/cm ² and a steaming device pressure of 1.5 kg/cm ² . After the steaming, it is first dried using a hot air dryer at 60-70℃ until the moisture content reaches 35-40% (v/w), then cooled to room temperature (20-30℃), and the moisture content is reduced again at 60-70℃. It was secondarily dried to within 15% (v/w) and then coarsely ground.

Preparation Example 1. Solid mushroom fermented red ginseng fermentation product

(1) A red ginseng mixture in which purified water was added to the coarsely ground red ginseng of Comparative Example 1 at a ratio of 30:68 (w:v) was sterilized at 110-130°C for 15-30 minutes.

(2) Dried flower mushroom fruiting bodies were ground to 100 mesh to prepare flower mushroom powder.

(3) Dried Helicoptera mushroom powder was prepared by pulverizing the fruiting bodies of Helicopteric mane mushrooms into 100 mesh.

(4) After mixing the sterilized red ginseng mixture in step (1) above with the cauliflower powder prepared in step (2) above and the hericacea mushroom powder prepared in step (3) above in a weight ratio of 98:1:1. Fermented red ginseng was prepared by placing it in an incubator and performing solid-state fermentation at 37°C for 24 hours.

(5) The fermented red ginseng product prepared in step (4) above was placed in a constant temperature and humidity chamber and heated (deactivated) at 90°C for 30 minutes.

(6) The heated red ginseng fermentation product of step (5) above was dried at 50°C for 72 hours using a vacuum dryer or hot air dryer.

(7) The dried red ginseng fermentation product of step (6) above was pulverized using a grinder.

Preparation Example 2. Solid lactic acid bacteria fermented red ginseng product

(1) A red ginseng mixture (red ginseng:purified water=30:60) in which twice (w/v) purified water compared to red ginseng was added to the coarsely ground red ginseng of Comparative Example 1 was sterilized at 110-130°C for 15-30 minutes.

(2) 8 types of alpha mixed lactic acid bacteria-L2 ( Lactobacillus plantarum , Lactobacillus casei , Lactobacillus rhamnosus , Bifidobacterium longum , Bifidobacterium bifidum , Streptococcus thermophilus , Lactobacillus acidophilus and Lactobacillus fermentum ) in the sterilized red ginseng mixture in step (1) above. , Sumizyme AC and Plantase C150P were mixed at a weight ratio of 90:3:5:2, placed in an incubator, and subjected to solid-state fermentation at 37°C for 24 hours to prepare fermented red ginseng product.

(3) The fermented red ginseng product prepared in step (2) above was placed in a constant temperature and humidity chamber and heated (deactivated) at 90°C for 30 minutes.

(4) The heated red ginseng fermentation product of step (3) above was dried at 50°C for 72 hours using a vacuum dryer or hot air dryer.

(5) The dried red ginseng fermentation product of step (4) above was pulverized using a grinder.

Comparative Example 2. Raw white ginseng

Six-year-old fresh ginseng was washed, dried in the sun or hot air dried at 60°C to a moisture content of 15% or less, and then roughly ground.

Preparation Example 3. Solid mushroom fermented white ginseng fermentation product

A fermented product was prepared by the method of Preparation Example 1, except that coarsely ground white ginseng of Comparative Example 2 was used instead of red ginseng.

Preparation Example 4. Solid lactic acid bacteria fermented white ginseng product

A fermented product was prepared by the method of Preparation Example 2, except that coarsely ground white ginseng of Comparative Example 2 was used instead of red ginseng.

1. Measurement of ginsenoside content

The content of ginsenosides was analyzed using HPLC (High Performance Liquid Chromatography) equipped with a UVD (Ultra Visible Detector), the analysis conditions are as shown in Table 1 below, and the content calculation formula is as follows.

Ginsenoside content (mg/g) = S × (a × b)/sample collection amount (g)

S: Concentration of individual ginsenosides in test solution (mg/ml)

a: Total amount of test solution (ml)

b: dilution factor

Ginsenoside analysis conditions equipment HPLC Agilent 1260 series detector DAD detector (203 nm) column Prontosil 120-5-C18-ace-EPS
(4.6 mm×250 mm, 5.0 ㎛) Column temperature 40℃ mobile phase Acetonitrile:D.W. (gradient) flow rate 1.0 ㎖/min injection dose 10㎕

Example 1. Ginsenoside content of fermented red ginseng product

The results of analyzing the ginsenoside content of fermented red ginseng products are shown in Table 2 below. As a result, the total ginsenoside content increased in the fermented red ginseng products of the preparation examples compared to the red ginseng raw material of Comparative Example 1, and CK (Compound K) and Rh2, which were not included in the red ginseng raw material, were produced. In addition, the prosapogenin content also increased by about 3 to 5 times in fermented red ginseng products compared to raw red ginseng products.

Ginsenoside content analysis result of fermented red ginseng (mg/g) Ginsenosides (mg/g) Manufacturing Example 1 Production example 2 Comparative Example 1 Rg2 0.602 0.452 0.271 Rd 3.206 2.324 0.896 F2 - 0.682 0.011 Rg3 0.836 0.600 0.112 Rk1 0.585 0.399 0.102 Rg5 0.533 0.401 0.069 C.K. 0.336 0.014 - Rh2 0.186 0.223 - Content of 8 types of ginsenosides 6.284 5.095 1.461 Prosapogenin ^a) 2.892 1.866 0.554

^a) Ginsenoside Rg2+Rg3+Rk1+Rg5+Rh2

Example 2. Ginsenoside content of fermented white ginseng product

The results of analyzing the ginsenoside content of fermented white ginseng products are shown in Table 3 below. As a result, the sum of 8 types of ginsenosides in raw white ginseng was 0.394 mg/g, the fermented white ginseng product of Preparation Example 3 was 3.745 mg/g, and the fermented white ginseng product of Preparation Example 4 was 2.576 mg/g. In addition, the prosapogenin content also increased about 4 to 7 times in fermented white ginseng compared to raw white ginseng.

Ginsenoside content analysis result of fermented white ginseng (mg/g) Ginsenosides (mg/g) Production example 3 Production example 4 Comparative Example 2 Rg2 0.366 0.283 0.201 Rd 2.227 1.362 0.193 F2 - 0.391 - Rg3 0.306 0.226 - Rk1 0.204 0.124 - Rg5 0.182 0.113 - C.K. 0.460 - - Rh2 - 0.077 - Content of 8 types of ginsenosides 3.745 2.576 0.394 Prosapogenin ^a) 1.518 0.822 0.201

^a) Ginsenoside Rg2+Rg3+Rk1+Rg5+Rh2

Example 3. Sensory test of solid mushroom fermented red ginseng product

Sensory tests were conducted on the fermented red ginseng product of Preparation Example 1 and the fermented red ginseng product prepared by the method of Preparation Example 1, but using different mixing ratios in step (4) (Comparative Examples 3 and 4). . For the sensory test, 50 sensory testers were asked to consume extracts extracted from fermented red ginseng in hot water, and then the scent, taste, and overall preference were rated on a 5-point scale, with 5 points being very good, 3 points being average, and 3 points being very bad. It was rated as 1 point.

Comparison of mixing ratios (weight ratio) division Manufacturing Example 1 Comparative Example 3 Comparative Example 4 red ginseng mixture 98 98 98 Blossom Mushroom Powder One 2 × Helical mane mushroom powder One × 2

As a result, the fermented red ginseng product of Preparation Example 1 showed higher scores in all items compared to the fermented red ginseng product of Comparative Examples. Therefore, it was confirmed that manufacturing fermented red ginseng products using both cauliflower mushrooms and antlers mushrooms, as in Preparation Example 1, can improve palatability.

Sensory test of solid mushroom fermented red ginseng product division incense taste Comprehensive preference Manufacturing Example 1 4.2 4.3 4.3 Comparative Example 3 3.4 3.3 3.3 Comparative Example 4 3.6 3.4 3.5

Example 4. Sensory test of solid lactic acid bacteria fermented red ginseng product

The same procedure as in Example 3 was made with the fermented red ginseng product of Preparation Example 2 and the fermented red ginseng product prepared by the method of Preparation Example 2, but with different mixing ratios in step (2) (Comparative Examples 5 and 6). A sensory test was conducted using this method.

Comparison of mixing ratios (weight ratio) division Production example 2 Comparative Example 5 Comparative Example 6 red ginseng mixture 90 98 98 Lactobacillus 3 10 × Sumizyme 5 × 7 plantase 2 × 3

As a result, compared to Comparative Examples 5 and 6, the fermented red ginseng product of Preparation Example 2 showed the highest preference in all items, confirming that preference can be further increased by treatment with lactic acid bacteria + enzymes when producing fermented red ginseng product.

Sensory test of solid lactic acid bacteria fermented red ginseng product division incense taste Comprehensive preference Production example 2 4.3 4.5 4.4 Comparative Example 5 3.7 3.8 3.7 Comparative Example 6 3.2 3.5 3.4

Example 5. Sensory test of solid mushroom fermented white ginseng fermented product

The same method as in Example 3 was prepared with the fermented white ginseng product of Preparation Example 3 and the fermented white ginseng product prepared by the method of Preparation Example 3, but with different mixing ratios in step (4) (Comparative Examples 7 and 8). A sensory test was conducted using this method.

Comparison of mixing ratios (weight ratio) division Production example 3 Comparative Example 7 Comparative Example 8 white ginseng mixture 98 98 98 Blossom Mushroom Powder One 2 × Helicopteranium Mushroom Powder One × 2

As a result, as compared in Table 9, the fermented white ginseng product of Preparation Example 3 showed higher scores in all items compared to the fermented white ginseng product of Comparative Examples. Therefore, it was confirmed that it is preferable to produce fermented white ginseng using both cauliflower mushrooms and Helicoptera mushrooms.

Sensory test of solid mushroom fermented white ginseng product division incense taste Comprehensive preference Production example 3 4.3 4.5 4.3 Comparative Example 7 3.8 3.6 3.6 Comparative Example 8 3.9 3.5 3.7

Example 6. Sensory test of solid lactic acid bacteria fermented white ginseng product

The same procedure as in Example 3 was performed with the fermented white ginseng product of Preparation Example 4 and the fermented white ginseng product prepared by the method of Preparation Example 4, but with different mixing ratios in step (2) (Comparative Examples 9 and 10). A sensory test was conducted using this method.

Comparison of mixing ratios (weight ratio) division Production example 4 Comparative Example 9 Comparative Example 10 white ginseng mixture 90 98 98 Lactobacillus 3 10 × Sumizyme 5 × 7 plantase 2 × 3

As a result, compared to the fermented white ginseng products of Comparative Examples, the fermented white ginseng product of Preparation Example 4 showed the highest scores in aroma, taste, and overall preference, confirming that preference can be further increased due to the combined treatment of lactic acid bacteria + enzymes.

Sensory test of solid lactic acid bacteria fermented red ginseng product division incense taste Comprehensive preference Production example 4 4.5 4.3 4.4 Comparative Example 9 3.5 3.8 3.7 Comparative Example 10 3.2 3.3 3.2

Claims (7)

(1) Sterilizing a ginseng mixture in which water was added to ginseng at a ratio of 28-32:66-70 (w:v) at 110-130°C for 15-30 minutes;
(2) Mix the sterilized ginseng mixture in step (1) above with cauliflower powder and Hepatica chinensis powder in a weight ratio of 97 to 99:0.5 to 1.5:0.5 to 1.5 and then at 34 to 40°C for 20 to 28 hours. Producing fermented ginseng by solid-state fermentation;
(3) heat-treating the fermented ginseng product prepared in step (2) at 80-100°C for 20-40 minutes; and
(4) Ginsenosides Rg2, Rd, Rg3, Rk1, characterized in that the production includes the step of drying the heat-treated ginseng fermentation product of step (3) for 65 to 80 hours and then pulverizing it. and a method for producing fermented ginseng with increased Rg5 content. The method of claim 1, wherein the ginseng is one or more ginseng selected from the group consisting of fresh ginseng, red ginseng, dried ginseng, white ginseng, black ginseng, Taegeuk ginseng, Goksam, wild ginseng, camphor ginseng, wild ginseng culture root, sprout ginseng, and wild ginseng. Method for producing fermented ginseng with increased senoside Rg2, Rd, Rg3, Rk1 and Rg5 content. delete delete Fermented ginseng with increased ginsenoside Rg2, Rd, Rg3, Rk1 and Rg5 content prepared by the method of claim 1 or 2. delete Processed food containing fermented ginseng with increased ginsenoside Rg2, Rd, Rg3, Rk1 and Rg5 content of claim 5.