KR20140063948A - Manufacturing method of fermented red ginseng extract with enhanced ginsenosides rg3 and antioxidant activity - Google Patents

Abstract

The present invention relates to a method for preparing a fermented red ginseng concentrate, comprising the steps of: seeding a strain in a red ginseng concentrate, followed by culturing; performing aging while the pH value of the culture liquid is adjusted to 2.0-4.5; and sterilizing the aged culture liquid at 95-121°C, wherein the strain is at least one of a strain mixture of Enterococcus faecium and Lactobacillus acidophilus, Enterococcus faecium strain, Lactobacillus acidophillus strain, Aspergillus oryzae strain, Saccharomyces cerevisiae strain, and Bacillus subtillus strain. The fermented red ginseng concentrate according to the method for preparing a fermented red ginseng concentrate of the present invention has an increased content of ginsenoside Rg3 and retains an effect of improving the in vivo antioxidant activity.

Description

Technical Field [0001] The present invention relates to a fermented red ginseng extract having enhanced ginsenoside Rg3 and antioxidant activity,

But the present invention includes the step of sterilizing the fermentation step and a culture medium for fermentation to control the pH of the culturing by inoculating the strain on a Red Ginseng extract, culture medium from 2.0 to 4.5 eseo 95 ~ 121 ℃, the strain Enterococcus faecium And Lactobacillus acidophillus , Enterococcus faecium Strain , Lactobacillus acidophilus Strain , Aspergillus oryzae Strain , Saccharomyces cerevisiae Strain , Bacillus subtillus The present invention relates to a method for producing fermented red ginseng concentrate.

The fermented red ginseng concentrate according to the method for producing fermented red ginseng concentrate of the present invention has an effect of increasing ginsenoside Rg3 content and enhancing the antioxidant activity in the body.

Ginseng (Panax ginseng CA Meyer) is a perennial grass belonging to the Acanthopagaceae family, which is selected from 4-6 years old ginseng and steamed and steamed without peeling.

In oriental medicine, it has been used as a typical medicinal herb which has the effect of health promotion and disease prevention, such as slightly warm, slightly sweet and taste, and enters into rain, lungs and heart,

Red ginseng is more concentrated in the process of drying after boiling, which is effective for the digestion and absorption of physiologically active ingredients such as saponin, which helps to improve immune system and function.

Saponin is a compound that is chemically called a glycoside. It is a physiologically active substance effective for anticancer, antioxidant, and cholesterol lowering. It is called ginsenoside. It is root, stem, leaf, skin and seed of plant.

There are about 30 types of ginsenosides contained in red ginseng. Among them, ginsenoside Rb1 is the most abundant, accounting for about 23% of the total saponins. Ginsenoside Rg1 is about 19%, ginsenoside Re is about 15% , Ginsenoside Rb2 of 11%, ginsenoside Rc of 12% and ginsenoside Rd of about 7%.

However, among the various types of ginsenosides, ginsenoside Rg3 is not present in white ginseng, and is present only in trace amounts in wild ginseng and red ginseng. Ginsenoside Rg3 is effective in inhibiting thrombus formation, inhibiting platelet aggregation, expanding blood vessels, promoting blood circulation, and lowering blood pressure. It also inhibits cancer cell metastasis, inhibits the development of resistance to anticancer drugs, and has a strong anti-dementia action.

Research on ginsenoside Rg3 has been carried out to increase the content of ginsenoside Rg3 in red ginseng since it is present only in a small amount in red ginseng although it has excellent effect.

On the other hand, probiotics is a live bacterial activator that is distributed as a bacterium in the intestines of a person having various microorganisms and promotes the growth of beneficial bacteria in the body. It plays a role of decomposing the fibrous and complex proteins and making them important nutrients in the digestive system of the human body I am responsible. In addition, maintaining the intestinal pH acidic, it inhibits the reproduction of harmful bacteria such as E. coli and Chlostridum sp ., Improves diarrhea and constipation, plays a role of vitamin synthesis, blood cholesterol lowering.

Probiotics, especially in the intestinal mucosa and epithelial cells can be strongly attached to the character of the suit will help a lot. In addition, probiotics are known to promote the proliferation of macrophages, thereby enhancing the cognitive and bactericidal ability of macrophages in the intestinal noxious bacteria and promoting the secretion of immune-related substances, thereby exhibiting immune enhancing effects.

There are many lactic acid bacteria in probiotics, and Lactobacillus acidophillus and Enterococcus faecium And the like.

Lactobacillus Acidophilus is one of the most commonly known probiotics in the intestinal tract. It is a stick-shaped lactic acid bacterium and has strong acid resistance to acid.

L. There are several functions of acidophilus . Among them, the most beneficial functions of the intestines are listed as follows. First, natural antibiotics are produced in the small intestine to inhibit the growth of more than 20 kinds of harmful bacteria. Secondly, enzymes that help digest fat, protein and dairy products are digested . The third is the ability to synthesize the vitamin B · K group in the intestinal tract.

Enterococcus The faecium is also a representative probiotics in the intestines. It is a gram-positive bacterium belonging to the genus Enterococcus. It grows well in 40% bile and 0.04% sodium azide at 45 ℃ with Catalase negative.

Therefore, the inventors of the present invention have found a method for producing a fermented red ginseng concentrate using useful microorganisms in order to promote the ginsenoside Rg3 contained in the red ginseng and to promote the antioxidant function.

As a conventional technique for increasing the content of ginsenoside Rg3, Korean Patent Laid-Open Publication No. 10-0706111 discloses a ginseng preparation using vitamin C and a method for producing the same.

Briefly, a vitamin C solution prepared by dissolving a certain amount of vitamin C component in distilled water was added to ginseng and heated for 1 to 10 hours to prepare a ginseng preparation containing ginsenosides Rg2, Rg3, Rh1 and Rh2 at high concentrations, ≪ / RTI >

That is, the present invention relates to a production method for allowing ginsenoside Rg2, Rg3, Rh1 and Rh2 present in ginseng extract to be present in ginseng extract by adding vitamin C solution to ginseng and heating it to prepare ginseng extract.

Korean Patent Publication No. 10-0935-3620000 describes a method for producing fermented ginseng or red ginseng in which the contents of ginsenosides Rk1, Rg5 and Rg3 are enhanced. In the green, lactic acid bacteria are inoculated into ginseng or red ginseng and cultured , And a method of heat-treating the resulting product.

Korean Patent Laid-Open Publication No. 10-2011-0105288 discloses a method for producing fermented red ginseng in which the content of rare ginsenosides such as Rh2, Rg3, and CK is increased. In Claim 1, To prepare a concentrated ginseng extract and ferment the red ginseng.

It is an object of the present invention to provide a method for producing a fermented red ginseng concentrate for increasing ginsenoside Rg3 content and promoting an antioxidant activity in the body using a useful microorganism.

But the present invention includes the step of sterilizing the fermentation step and a culture medium for fermentation to control the pH of the culturing by inoculating the strain on a Red Ginseng extract, culture medium from 2.0 to 4.5 eseo 95 ~ 121 ℃, the strain Enterococcus faecium And Lactobacillus acidophillus , Enterococcus faecium Strain , Lactobacillus acidophilus Strain , Aspergillus oryzae Strain , Saccharomyces cerevisiae Strain , Bacillus subtillus The present invention provides a method for producing fermented red ginseng concentrate, which is characterized by being at least one strain out of strains.

The red ginseng concentrate according to the method for producing fermented red ginseng concentrate of the present invention has an effect of increasing ginsenoside Rg3 content and improving the antioxidant activity in the body.

FIG. 1 is a graph showing the measurement results of the DPPH radical scavenging ability of a fermented red ginseng concentrate.
2 is a graph showing the measurement results of the total polyphenol content enhancing function of the fermented red ginseng concentrate.
FIG. 3 is a graph showing the measurement results of the reducing power of the fermented red ginseng concentrate.
FIG. 4 is a graph showing the preference according to the content of xylitol and glucose when xylitol and glucose were added to fermented red ginseng concentrate.
FIG. 5 is a graph showing the preference according to the content of the fermented red ginseng concentrate.
FIG. 6 is a graph showing the preference of vitamin C added to fermented red ginseng concentrate according to the content of vitamin C. FIG.
Figure 7 is a graphical representation of the preferences according to the formulation.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Experimental Example  1. Fermented red ginseng using microorganisms of Gin Senocide Rg3  Enhancement analysis

1-1. Gin Senocide  Analytical sample preparation

As a sample for the quantitative analysis of ginsenoside, the red ginseng culture was lyophilized without removing the microbial cells. The dried powder was stored frozen in a freezer, dissolved in 10% methanol at 10 mg / mL, and filtered through a 0.22 μm syringe filter for HPLC analysis.

1-2. Gin Senocide  Quantitative analysis

The ginsenoside content was determined using an Agilent 2690 HPLC system (Agilent Technologies, USA). The HPLC analysis was carried out using a μ-Bondapak C18 (3.9 mm × 150 mm, 5 μm) column. The flow rate and column temperature of the mobile phase were set at 0.6 mL / min and 43 ° C., respectively, The wavelength was analyzed at 203 nm.

Time (minutes) Acetonitlie (18%) Water (100%) 0 18 82 42 24 76 46 29 71 75 40 60 100 65 35 135 85 15 150 85 15 180 18 82

1-3. Microbial Gin Senocide Rg3  Promotion experiment

Red ginseng concentrate was added at a concentration of 10 brix and sterilized at 121 ° C for 15 minutes. The strains were divided into 12 experimental groups and each strain was added with the following composition.

No. 1: Enterococcus faecium + Lactobacillus acidophilus

No. 2: Aspergillus oryzae

No. 3: Saccharomyces cerevisiae

No.4: Bacillus subtillus

No.5: Lactobacillus acidophilus

No. 6: Enterococcus faecium

No. 7: Enterococcus faecium + Lactobacillus acidophilus

No. 8: Aspergillus oryzae

No. 9: Saccharomyces cerevisiae

Number 10: Bacillus subtillus

No. 11: Lactobacillus acidophilus

No. 12: Enterococcus faecium

And incubated for 5 days at 30 rpm in a shaking incubator at 120 rpm.

1-4. Of fermented red ginseng concentrate using microorganisms Gin Senocide  Analysis result

number
Fer / day
Gin Senocide Rb1 Rg1 Rc Rb2 Rb3 Rd Re Rg6 Rg3 F4 Rf Rg5 0 0 5.14 0.70 1.99 177 0.36 0.91 4.38 - 0.38 - 0.92 0.84 One 5 4.25 2.36 5.62 3.05 0.76 1.77 4.80 0.75 0.29 0.27 1.27 0.67 2 5 4.88 3.22 6.55 3.53 - 1.50 6.60 0.73 - 0.33 1.72 0.52 3 5 4.73 3.09 6.38 3.48 0.89 2.12 6.39 0.81 0.32 0.31 1.60 0.73 4 5 4.22 2.30 5.56 3.06 0.75 1.35 4.78 0.77 0.39 0.27 1.26 0.63 5 5 4.01 2.27 5.28 2.87 0.72 1.74 4.58 0.78 0.25 1.19 0.63 0.63 6 5 4.23 2.38 5.58 3.03 0.76 1.95 4.84 0.76 0.28 0.26 1.25 0.60 7 5 2.80 1.26 3.42 1.67 0.47 1.53 2.51 1.18 1.65 0.66 1.18 2.33 8 5 3.10 1.56 3.82 1.89 0.52 - 2.87 1.17 2.00 0.68 1.44 2.41 9 5 3.49 1.58 4.52 2.19 0.61 2.12 3.44 1.28 1.84 0.79 1.51 2.64 10 5 2.82 1.35 3.45 1.70 0.46 1.06 2.59 1.19 2.16 0.65 1.21 2.78 11 5 3.99 2.25 5.25 2.88 0.72 1.76 4.56 0.85 0.29 0.25 1.18 - 12 5 3.00 1.39 3.70 1.82 0.50 1.66 2.71 1.27 1.66 0.68 1.27 2.32

Compared with the control group, the experimental groups 7 to 10 and 12 (No. 7: Enterococcus faecium + Lactobacillus acidophillus , No. 8: Aspergillus oryzae , No. 9: Saccharomyces cerevisiae, No. 10: Bacillus subtillus , No. 12: Enterococcus The content of Rg3 in faecium increased 4 ~ 5 times on average.

Reference Example  1. Preparation of Fermented Red Ginseng Concentrate for Antioxidant Experiment

Among the strains 7 to 10 and 12, which increased the content of Rg3 in Experimental Example 1, 12 strains of Enterococcus faecium Strain Antioxidant experiments were performed mainly.

1-1. Microbial culture

The microorganisms used for fermentation were Enterococcus faecium Saccharomyces cerevisiae . The composition of the medium was as shown in Table 3 below. Experimental groups A and B were set up with different strains entering each medium.

Experimental group A was E. was inoculated, incubated faecium in MRS agar plate medium, test group B, S. cerevisiae inoculation, incubation, and E for the YM agar plate medium. The faecium was secondly cultured . Both experimental groups A and B were subcultured in culture medium and incubated in an incubator.

MRS badge
( Enterococcus faecium )
YM badge
( Saccharomyces cerevisiae ) condition amount Incubation temperature pH condition amount Incubation temperature pH Yeast extract 5.0 g / L 37 ℃ 2.0 to 4.5






Yeast extract 3.0 g / L 25 ℃ 2.0 to 4.5






Beef extract 10.0 g / L Malt extract 3.0 g / L Peptone 10.0 g / L Peptone 5.0 g / L Glucose 20.0 g / L Glucose 10.0 g / L Agar 20.0 g / L Agar 20.0 g / L Manganeses sulfate 0.05 g / L Di-potassium phosphate 2.0 g / L Triammonium citrate 2.0 g / L

1-2. Production of fermented red ginseng using microorganism

The red ginseng used in this experiment was purchased from the wholesale market of Ginsan ginseng in Chungnam Province in July 2012, and was extracted 8 times per weight and repeated 3 times. The concentrate (65 brix) was prepared at a temperature below 80 ℃ And stored in a refrigerator for use in experiments.

Experimental groups A and B were prepared with different culture conditions and fermented into two groups under different conditions. The fermentation stages of experimental group A were as follows.

In step 1, ginseng concentrate (10 brix) E. Inoculated with faecium and cultured for 9 days.

After culturing, the pH of the culture is adjusted to 2.0 ~ 4.5 using citric acid and aged for 2 hours.

Step 3, the aged culture is sterilized at 95 to 121 ° C.

The fermentation stage of Experimental Group B is the same as that of Experimental Group A, except that the strains cultivated in the first stage are different.

In step 1, Red Ginseng extract S. After 4 days the culture was inoculated cerevisiae, E. Inoculated with faecium and cultured for 9 days.

Step 2, fermentation step 2 of experimental group A.

Step 3, same as fermentation step 3 of experimental group A.

All of the media used in the experiments were sterilized at 121 ° C for 15 minutes and cultured in shaking incubator at 120 rpm for 9 days. (See Table 4 below)

group
Furtherance pH Incubation temperature Condition A
Fermented red ginseng concentrate 2.0 to 4.5 25 ~ 35 ℃ E. Inoculated with faecium and incubated for 9 days B
Fermented red ginseng concentrate 2.0 to 4.5 25 ~ 35 ℃ S. inoculated cerevisiae 4 days cultivation → E. inoculated with faecium 9 days secondary culture

Experimental Example  2. Fermented red ginseng concentrate DPPH Radical Scatters  Measure

2-1. Of fermented red ginseng concentrate DPPH Radical Scatters  Preparation for measurement

DPPH radicals decolor purple when ascorbic acid and tocopherol, polyhydroxy aromatic compounds, and aromatic amines cause electrons or hydrogen to be reduced to form stable molecules. The DPPH radical scavenging ability is based on this principle, and it is widely used to search for antioxidant substances from various natural materials and has an advantage of measuring antioxidant ability in a relatively short time.

Measure the electron donating ability (EDA) by changing the method of Blois. Add 0.8 mL of 2 × 10 ^-4 M DPPH solution to 0.2 mL of the sample, shake it for 10 seconds with a vortex mixer, and after 30 minutes, use a spectrophotometer And the absorbance at 520 nm was measured. The electron donating ability is determined by the percentage difference between the absorbance of the sample and the non-accepting sample, and the IC ₅₀ (Inhibition concentration).

2-2. Of fermented red ginseng concentrate DPPH Radical Scatters  Experiment result

FIG. 1 is a graph showing the measurement results of the DPPH radical scavenging ability of a fermented red ginseng concentrate.

As a result of measuring the DPPH radical scavenging activity, in red ginseng concentrate (10 brix) E. In the case of the experimental group A, which was inoculated with faecium and adjusted the pH to 2.0 ~ 4.5, the DPPH radical scavenging ability decreased from the day of incubation, then gradually increased from the third day of culture to the maximum at the seventh day.

Red Ginseng extract the S. After inoculation cerevisiae and adjusted to pH 2.0 ~ 4.5 E. In the case of the experimental group B in which the faecium was secondarily cultured, the value increased greatly from the day of the second culture and reached a maximum on the first culture day.

Compared with the experimental group A, the overall value of the experimental group B was higher than that of the experimental group A, and the increasing tendency of the numerical value was also clearer. In addition, the date at which the value began to increase was faster than that of experiment group A.

Thus, E. faecium only More than one vaccination group A, S. inoculated cerevisiae and E. The activity of DPPH radical scavenging activity was stimulated in experimental group B, which was a secondary culture of faecium .

Experimental Example  3. Measurement of total polyphenol content enhancing function of fermented red ginseng concentrate

3-1. Prepare to measure total polyphenol content

A substance in which one of the hydrogens of the benzene ring (C ₆ H ₆ ) is substituted with a hydroxyl group (-OH) is referred to as phenol. A substance having two or more hydroxy groups is referred to as a "polyphenol" It is called phenol.

Polyphenol is a biodegradable material possessed by plants to protect themselves from external harmful factors such as pigment, bitter taste, and bitter component contained in the skin, epidermis, and seeds of plants, and active oxygen generated by ultraviolet rays. Examples of polyphenols are catechins contained in green tea, chlorogenic acid contained in coffee, red and purple anthocyanin pigments such as strawberry, eggplant, grape, black bean, and red bean.

Polyphenols are known to exert antioxidative functions in the human body, and they are widely used in foods and medical care.

The total polyphenol content was analyzed by DeWanto et al. In which the Folin-Ciocalteu reagent was reduced by the polyphenol compound of the sample and developed into molybdenum blue.

2 mL of 2% NaCO ₃ solution was added to each 100 L of each sample, and the mixture was allowed to stand for 3 minutes. Then, 100 L of 50% Folin-ciocalteu reagent was added, and the absorbance of the reaction solution was measured at 750 nm 30 minutes after adding 2% NaCO ₃ solution .

Calibration curves were prepared using garlic acid as a reference material, and the total polyphenol content was expressed as mg garlic acid in the sample g.

3-2. Measurement of Total Polyphenol Content Enhancement Function of Fermented Red Ginseng Concentrate

2 is a graph showing the measurement results of the total polyphenol content enhancing function of the fermented red ginseng concentrate.

Red ginseng concentrate E. In the case of experimental group A, in which faecium was inoculated and the pH was adjusted to 2.0 ~ 4.5, the total polyphenol content tended to increase gradually from the day of cultivation, and reached a maximum on the ninth day of culture.

Red Ginseng extract the S. After inoculation cerevisiae and adjusted to pH 2.0 ~ 4.5 E. In the case of the second group of faecium cultivar B, the value before the second incubation tended to be the maximum, but gradually decreased, but again increased to the maximum on the seventh day of the second incubation.

As in Experimental Example 2-2, the overall value of the experimental group B was higher than that of the experimental group A, compared with the experimental group A.

Thus, E. faecium only Inoculated group than A, in the Red Ginseng extract S. inoculated cerevisiae and E. The total polyphenol content of the experimental group B, which was the second culture of faecium , was increased.

Experimental Example  4. Measurement of reducing power of fermented red ginseng concentrate

4-1. Prepare to measure reducing power

Reducing power refers to the ability of donating electrons to the active oxygen species and free radicals from a number of mechanism of antioxidant action, by the at 700 nm the Ferric-ferricyanide (Fe ^{3 +)} mixture of donating hydrogen to stabilize the free radical Ferrous (Fe ^{2 +)} Can be measured by expressing the reducing power to be converted into the absorbance value.

The reduction power was measured by Mau et al. 250 μL of each sample is mixed with 250 μL of 0.2 M sodium phosphate buffer and 250 μL of 1% potassium ferricyanide, reacted at 50 ° C. for 20 minutes, and 1% trichloroacic acid is added. The reaction mixture was centrifuged at 1,000 rpm for 10 minutes, 500 μL of distilled water was mixed with 100 μL of the supernatant, and 100 μL of 0.1% ferric chloride was added thereto. The absorbance of the reaction solution was measured at 700 nm.

4-2. Experimental results of reducing power of fermented red ginseng concentrate

FIG. 3 is a graph showing the measurement results of the reducing power of the fermented red ginseng concentrate.

Red ginseng concentrate E. In the case of experimental group A, in which the faecium was inoculated and the pH was adjusted to 2.0 ~ 4.5, the OD value tended to gradually decrease until the fourth day of incubation, but tended to increase after the fifth day.

Red Ginseng extract the S. After inoculation cerevisiae and adjusted to pH 2.0 ~ 4.5 E. In the case of the experimental group B in which the faecium was secondarily cultured, the OD value tended to increase from the second culture stage to slightly decrease, but the overall tendency to increase.

As in Experimental Example 2-2 and Experimental Example 3-2, the overall value of the experimental group B was higher than that of the experimental group A, compared with the experimental group A.

Thus, E. faecium only More than one vaccination group A, S. inoculated cerevisiae and E. it can be seen that the reducing power can be further effectively promoted in the experimental group B in which the faecium is cultured secondarily.

Example  1. Preparation of fermented red ginseng concentrate using microorganisms

Based on Experimental Examples 1 to 4, a fermented red ginseng concentrate using microorganisms was prepared to enhance the content of ginsenoside Rg3 and to have an antioxidant function. The major steps are as follows.

In the first step, Enterococcus faecium And Lactobacillus acidophillus , Enterococcus faecium Strain , Lactobacillus acidophilus strain , Aspergillus oryzae Strain , Saccharomyces cerevisiae Strain , Bacillus subtillus At least one strain among the strains is inoculated and cultured.

Here, Enterococcus faecium And Lactobacillus acidophillus, the mixing ratio may be arbitrary, and the inoculum content of each strain is performed according to a general inoculation standard.

For example, 5 to 15% of strains can be inoculated on a medium basis.

Preferably, the number of incubation days after inoculation of the strain can be set within a range of at least 5 days to within 9 days, and may be changed according to the conditions.

When two or more kinds of strains are used, they may be cultured successively or co-cultured for each strain.

After the strain is cultured in the second step, the pH of the culture medium is adjusted to 2.0 to 4.5 and then aged.

Preferably, the pH is controlled using citric acid, but other acidic solutions besides citric acid may be used depending on the conditions. The aging time is about 2 to 4 hours, but it can be changed according to the condition.

In the third step, the aged culture is sterilized.

Preferably, the sterilization of the culture broth is carried out at a temperature of 95 to 121 캜, but may be varied depending on the conditions.

Example  2. Manufacture of functional foods using fermented red ginseng concentrate

The health functional foods were prepared using the fermented red ginseng concentrate prepared according to Example 1, and the composition weight ratios were calculated based on the sensory evaluation according to Reference Example 2 described below, which is shown in Table 5 below. It is needless to say that the content of the fermented red ginseng concentrate, xylitol, glucose, vitamin C and the like can be partially adjusted according to the conditions.

Raw material Formulation ratio (%) Fermented red ginseng concentrate 2 Vitamin C 5 Multi vitamins One Acesulfame 0.1 Xylitol 20 Citric acid 0.1 Lemon fragrance powder 0.5 Gardenia yellow 0.7 glucose 69.6 Fish Collagen One

FIG. 7 is a graph showing the preference according to the formulation. Reflecting this, the formulation of the health functional food using the fermented red ginseng concentrate is mainly prepared in the form of granules, and may be prepared as a liquid or powder according to the conditions.

Reference Example  2. Sensory Evaluation of Health Functional Foods Using Fermented Red Ginseng Concentrate

For the sensory evaluation of health functional foods using fermented red ginseng concentrate, preference of xylitol, glucose, fermented red ginseng concentrate and vitamin C was investigated.

[Table 6] is an evaluation group according to the content of xylitol and glucose, and the result of preference is shown in FIG. The mixing ratio C was evaluated as the most delicious.

Kinds Compounding ratio A (%) Compounding ratio B (%) Compounding ratio C (%) Compounding ratio D (%) Compounding ratio E (%) Fermented red ginseng concentrate 3 3 3 3 3 Vitamin C 3 3 3 3 3 Multi vitamins One One One One One Acesulfame 0.1 0.1 0.1 0.1 0.10.1 Xylitol 10 15 20 25 30 Citric acid 0.1 0.1 0.1 0.1 0.1 Lemon fragrance powder 0.5 0.5 0.5 0.5 0.5 Gardenia yellow 0.7 0.7 0.7 0.7 0.7 glucose 80.6 75.6 70.6 65.6 60.6 Fish Collagen One One One One One

[Table 7] is an evaluation group according to the difference in content of the fermented red ginseng concentrate, and the preference results thereof are shown in FIG. And the ratio of the mixture ratio A was the highest, and even though the concentration of the red ginseng was somewhat small, it could sufficiently feel the taste and aroma of the red ginseng.

Kinds Compounding ratio A (%) Compounding ratio B (%) Compounding ratio C (%) Compounding ratio D (%) Fermented red ginseng concentrate 2 3 4 5 Vitamin C 3 3 3 3 Multi vitamins One One One One Acesulfame 0.1 0.1 0.1 0.1 Xylitol 20 20 20 20 Citric acid 0.1 0.1 0.1 0.1 Lemon fragrance powder 0.5 0.5 0.5 0.5 Gardenia yellow 0.7 0.7 0.7 0.7 glucose 71.6 70.6 69.6 68.6 Fish Collagen One One One One

[Table 8] is an evaluation group according to the difference in vitamin C content, and the preference results thereof are shown in FIG. It can be seen that the compounding ratio A is selected a lot, but the compounding ratio which is sour taste rather than the compounding ratio which is the sour taste is preferred.

Raw material Compounding ratio A (%) Compounding ratio B (%) Compounding ratio C (%) Compounding ratio D (%) Fermented red ginseng concentrate 2 2 2 2 Vitamin C 3 4 5 6 Multi vitamins One One One One Acesulfame 0.1 0.1 0.1 0.1 Xylitol 20 20 20 20 Citric acid 0.1 0.1 0.1 0.1 Lemon fragrance powder 0.5 0.5 0.5 0.5 Gardenia yellow 0.7 0.7 0.7 0.7 glucose 71.6 70.6 69.6 68.6 Fish Collagen One One One One

Claims (7)

Inoculating and culturing the strain in a red ginseng concentrate;
Adjusting the pH of the culture medium to 2.0 to 4.5;
Sterilizing the aged culture at 95 to 121 DEG C,
The strain was Enterococcus faecium And Lactobacillus acidophillus , Enterococcus faecium Strain , Lactobacillus acidophilus Strain , Aspergillus oryzae strain , Saccharomyces cerevisiae Strain , Bacillus subtillus Wherein the fermented red ginseng concentrate is at least one strain of the strain.
The method according to claim 1,
The number of days of culture after inoculation of the strain is 5 to 9 days,
The pH is controlled using citric acid,
Wherein the fermentation time of the fermented red ginseng concentrate is about 2 to 4 hours.
The method according to claim 1,
When the number of the strains is two or more,
Wherein the culture is cultivated successively or co-cultured for each strain.
A composition containing, as an active ingredient, fermented red ginseng concentrate prepared by the method according to any one of claims 1 to 3.
The method of claim 4,
Wherein the fermented red ginseng concentrate has ginsenoside Rg3 3 to 5 times more potent than the red ginseng concentrate before fermentation and has an antioxidative function.
A health functional food in which a food additive is added to the composition according to claim 4.
The method of claim 6,
Wherein the health functional food comprises 2 to 5% by weight of fermented red ginseng concentrate, 10 to 30% by weight of xylitol, 60 to 80% by weight of glucose, and 3 to 5% by weight of vitamin C based on the total weight of the health functional food.

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