KR20180063397A - Method for Manufacturing Tablet Containing Fermented Ginseng and Maca - Google Patents

Abstract

The present invention relates to a method of manufacturing a tablet by enzymatically decomposing ginseng with maca and then fermenting the mixture and, more specifically, to a method capable of improving absorption rates in a body of active ingredients contained in ginseng and maca. The method of manufacturing a tablet containing fermented ginseng and maca enzymatically decomposes ginseng with maca to lower its molecular weight, and then ferments the mixture. Therefore, a larger quantity of saponin contained in ginseng and maca is converted from glycosides which are not easily absorbed in the body into aglycones which are easily absorbed in the body to improve absorption rates in the body of the active ingredients. Also, since ginseng and maca materials are all used without discarding ingredients in a manufacturing process, all of the active ingredients contained in ginseng and maca can be used. Effective ingredients contained in ginseng and maca are coated with saccharide to improve storability.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing tablets containing fermented ginseng and maca,

The present invention relates to a method of producing ginseng by enzymatic decomposition together with maca and then fermenting the ginseng to improve the absorption of the active ingredient contained in ginseng and maca.

Ginseng is a perennial plant belonging to Araliaceae. It can be largely divided into ginseng (ginseng) which is naturally grown in the natural state depending on the growing environment and cultivated ginseng (artificial ginseng) which is artificially cultivated ginseng , The cultivated ginseng is obtained by extracting ginseng (ginseng) which is not processed, ginseng as a raw ginseng, white ginseng which is obtained by removing the husks and root roots of ginseng, dried ginseng root, , And red ginseng (dried red ginseng) which is steamed and steamed in the untreated state.

Ginseng has been known for a long time as a representative nourishing tonic, and recently, many scientific studies on its ingredients and its effects have been reported. Therefore, the mysterious effects of ginseng have been illuminated by modern scientific methods. There are various effects such as anti-aging effect, anti-arteriosclerosis, improvement of hyperlipidemia, improvement of liver function, hyperfunction of liver function, protection of radioprotection, immunity enhancement, anti-thrombosis, hyperfunction of brain, antistress, hypoglycemia, hypotension and anticancer effect.

In addition, ginseng contains abundant saponin called ginsenoside. Saponins are classified into three types according to their chemical structure: protopanaxadiol, protopanaxatriol, and oleanolic acid. It has been known to exert an excellent effect on controlling the body function, that is, normalizing the physiological function, by exerting a wide influence on the nervous system, the endocrine system, the immune system, and the metabolic system.

The ingestion of such ginseng or ginseng processed products (white ginseng, red ginseng, etc.) is mainly consumed intact, or immersed in sugarcane or alcoholic beverages, and there is a difference in the ability of ginseng saponin to decompose for each person.

This is because saponin exists as a glycoside and is decomposed and absorbed by intestinal microorganisms without being decomposed by intestinal digestive enzymes after ingestion. There is a difference in intestinal microorganisms in each person, and individual differences are also caused in the absorption of effective ingredients of ginseng.

Accordingly, it is possible to extract saponin component from ginseng and ferment it into intestinal microorganism type, or to increase the content and purity of specific saponin and to obtain a new kind of ginsenoside through the treatment of acid treatment, enzyme treatment and heat treatment of ginseng saponin extract And a method of improving digestion and absorption rate in the body have been proposed. However, such a method has a problem in that the effective ingredient contained in ginseng is lost because the processing is complicated and the yield is low and the residue remaining after the extraction is discarded.

In order to solve such a problem, Korean Patent Laid-Open No. 10-2008-0067076 discloses a method of increasing the crude saponin content and producing new ginsenosides through a heat treatment, a complex enzyme treatment and a fermentation process of lactic acid bacteria, By increasing the elution of polysaccharide alkali and acid polysaccharide contained in ginseng, the effective ingredients of ginseng are maximized.

In the above-mentioned invention, the intestinal ginseng saponin was intro- duced into the body by fermentation with lactic acid bacteria after decomposing Panax ginseng saponin as a complex enzyme to low-differentiate the ginseng saponin. However, when the ginseng saponin is low- The glycosides of the low ginseng saponin are converted into the non-glycosides having high digestion and absorption rate, and the absorption rate in the body is increased. However, since the enzymes and the fermenting microorganisms of the present invention are not optimized to the ginseng saponin component, the conversion of glycosides to non- glycosides is low, There is a drawback that the absorption rate in the body is not as high as expected.

In Korean Patent Registration No. 10-0954851, pectinase and beta-galactosidase (pectinase: beta-galactosidase mixing ratio = 1: 1 to 100) were added to ginseng extract extracted from water or organic solvent, (PH 3 to 8 and 10 to 70 ° C for 1 to 72 hours) and concentration to prepare a fermented ginseng concentrate.

Rb1, Rb2, Rc, Re and Rg1, which are protopanaxadiol-type ginsenosides, are produced by metabolism of intestinal microorganisms by adding pectinase and beta-galactosidase to ginseng extract and fermenting them under specific conditions IH-901, Rh1, F1 and so on to increase the absorption rate of the active ingredient of ginseng.

However, in the above-mentioned invention, only a part of ginseng active ingredient is extracted and the remaining ingredients are discarded in the process of extracting ginseng with water or organic solvent, so that loss of active ingredient is large and pectinase and beta-galactosidase are enzymes, The ginseng component is merely reduced to low molecular weight and the low molecular weight process is optimized for the saponin component of the specific sequence among the saponin components contained in the ginseng.

The present invention provides a method for preparing tablets containing fermented ginseng and maca that can improve the absorption rate of these active ingredients while minimizing the loss of active ingredients contained in ginseng and maca will be.

In order to solve the above-described problems, the present invention provides a method for producing ginseng, comprising: grinding maca on ginseng; Mixing the pulverized material with water and heating at 110 to 130 ° C for at least 15 minutes; Adding amylase and pectinase to the heated solution and hydrolyzing the mixture for 30 to 100 minutes; Heating the hydrolyzate at 90 to 100 ° C for 60 minutes or more to inactivate the enzyme; Fermenting the inactivated hydrolyzate with Pediococcus pentosaceus at 25 to 35 ° C for 20 to 30 hours; Drying and pulverizing the fermentation broth; And a step of formulating the powder with a tablet. The present invention also provides a method for producing a tablet containing the fermented ginseng.

At this time, 1 to 5 parts by weight of yeast extract is preferably added to 100 parts by weight of the inactivated hydrolyzate.

Preferably, the amylase and the pectinase are added in an amount of 0.5 to 2.0 parts by weight based on 100 parts by weight of the heating solution, and the Pediococcus pentosaceus is added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of the hydrolysis solution.

The pulverization may be performed by dissolving 20 to 30 parts by weight of saccharides in 100 parts by weight of the fermentation broth to prepare an aqueous phase; Mixing 30 to 50 parts by weight of vegetable oil in the water phase; Homogenizing the mixture of water and vegetable oil at 1000 to 3000 rpm to prepare an emulsion; And drying the emulsion.

Preferably, 30 to 40 parts by weight of fructooligosaccharide is added to 100 parts by weight of the inactivated hydrolyzate, and the step of pulverizing is performed by mixing 30 to 50 parts by weight of vegetable oil with 100 parts by weight of the fermentation broth. Homogenizing the mixture of fermentation broth and vegetable oil at 1000 to 3000 rpm to prepare an emulsion; And drying the emulsion.

In addition, the vegetable oil is preferably at least one selected from the group consisting of sesame oil, perilla oil, soybean oil, corn oil and flaxseed oil.

The method of producing the tablets containing the fermented ginseng and maca according to the present invention is characterized in that the ginseng is enzymatically decomposed together with the maca, the constituents of the ginseng are low-molecular-ized and then fermented so that saponin contained in ginseng and maca is absorbed by the glycosides Is more easily converted into an unglycosylated body, and the absorption efficiency of these effective components in the body is improved.

In addition, since all the ginseng and maca raw materials are used without any components to be discarded in the manufacturing process, all of the active ingredients contained in ginseng and maca can be used, and the useful components contained in ginseng and maca are coated with saccharides to improve storage stability .

The present invention relates to a process for producing ginseng and maca fermentation broth by mixing and grinding ginseng with maca ( Lepidium meyenii ), low molecular weight by amylase and pectinase, and then fermenting by microorganism of Pediococcus pentosaceus And drying the resultant to prepare tablets.

First, the ginseng is mixed with maca, and the mixture is heated to be mixed with water. The pulverization is carried out by grinding to a particle size of 100 to 150 탆 so that the enzyme decomposition process can proceed smoothly. It is preferable to heat at 110 to 130 DEG C for 15 minutes or more.

Maca is known as a nutritious food rich in protein, unsaturated fatty acids and minerals and contains large amounts of important fatty acids such as linolenic acid, palmitic acid and oleic acid, plant sterols and minerals, There are inherent unsaturated fatty acids that are not found in other plants such as macaene and macamide as indicators, but these ingredients have been reported to have physiological activity.

The active ingredients of maca include saponin, beta-sitosterol, stigmasterol, tannin, and alkaloids. It contains a large amount of zinc to normalize endocrine hormone activity in the body, It is also rich in arginine and lysine, essential amino acids, and glucosinolate content of maca is 100 times that of other cruciferous crops, controlling the immune system and its usefulness for anti-cancer activity. Has been reported.

In the present invention, glycosides such as saponin and glucosinolate contained in ginseng and glycosinolate contained in ginseng are converted into non-glycosides which are easily absorbed by human body. For this purpose, the ginseng and maca heated in water are mixed with amylase and peck Hydrolysis is carried out with Tinase for 30 to 100 minutes.

Amylase is an enzyme that hydrolyzes polysaccharides and degrades and glycosylates the starch components of ginseng and maca. Pectinase is an enzyme that hydrolyzes α-1 (pectinic acid), pectin, pectic acid, , An enzyme that hydrolyzes 4-galacturonic acid (α-1,4-galacturonic acid), breaks down the fibrin of ginseng and maca so that it can be absorbed by the human body and cleanse the fermentation broth.

The amylase and pectinase are suitably added in an amount of 0.5 to 2.0 parts by weight based on 100 parts by weight of the mixture of water, ginseng, and maca. As described above, when the enzyme hydrolyzes ginseng and maca, starch and pectin are decomposed, The active ingredient including the glycoside may be eluted into the water and the glycoside may be more easily converted into the non-glycoside in the process of fermentation.

When the hydrolysis is completed, the enzyme is inactivated by heating at 90 to 100 ° C. for 60 minutes or more. The enzyme is then cooled to room temperature, and then Pediococcus pentosaceus is inoculated therein. The enzyme is inoculated at 25 to 35 ° C. for 20 to 30 hours And fermented to convert glycosides such as ginseng and maca saponins and glucosinolates into non-glycosides that are easily absorbed by the human body.

Pediococcus pentosaceus produces an antimicrobial substance, exhibits strong antibacterial activity, inhibits the growth of harmful microorganisms and normalizes the intestinal flora, and uses β-glucosidase secreted by Pediococcus pentosaceus The glycoside of ginseng and maca is converted into a non-glycoside which is easily absorbed into the body to increase digestion absorption rate, and the fermentation temperature and fermentation time are optimal ranges in which the saponin glycoside is converted into the non-glycoside.

In addition, beta-glucosidase has a strong decomposition property of cellulose, so that it decomposes ginseng and maca fibrils during fermentation, thereby promoting dissolution of glycosides contained in ginseng and maca, and glycoside components eluted in water are more easily fermented It is possible to improve the conversion efficiency to the non-glycoside.

In order to further promote fermentation by the Pediococcus pentosaceus, yeast extract is preferably added during fermentation. Yeast extract is obtained by isolating and purifying an edible yeast strain, followed by self-digestion, enzymatic digestion, It refers to the edible yeast extract which is extracted by hot water extraction method or the like.

The yeast extract consists of components such as carbohydrates, amino acids, peptides, and salts, which are components of yeast cells. The amino acids and peptides of the yeast extract are used as the main nutrients of Pediococcus pentosaceus during the fermentation process and fermentation is smooth.

The Pediococcus pentosaceus is preferably added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of the hydrolyzate, and the yeast extract is preferably added in an amount of 1 to 5 parts by weight based on 100 parts by weight of the hydrolyzate.

Since the fermentation broth fermented as described above is converted into a non-glycoside of ginseng and maca by beta-glucosidase, the constituents of ginseng and maca are reduced by amylase, pectinase and beta-glucosidase, The digestion and absorption rate of the remaining active ingredients as well as the glycosides such as saponin and glucosinolate contained in ginseng and macaque are increased. Therefore, the solid content in the liquid phase and the solid phase are mixed, So that the active ingredients contained in ginseng and maca can be absorbed into the body.

The fermentation broth can be produced as it is. However, since the fermentation broth is in the form of a liquid, it is easily spoiled and difficult to be stored and handled. Therefore, it is preferable to dry the fermentation broth and dry it. Drying, spray drying and the like.

However, the active ingredients contained in ginseng and maca gradually lose activity due to external stress such as heat, light, and oxygen, and lose their original efficacy. Therefore, in order to maintain the activity of the active ingredient, It is important to do.

Therefore, it is preferable that the active ingredient is wrapped in a coating film to be shielded from the outside. To this end, an aqueous phase is prepared by dissolving saccharides such as sugar, starch syrup and D-sorbitol in the fermentation broth, To prepare an emulsion and then drying it.

Since saponin contained in ginseng and maca is an amphipathic molecule having both a hydrophilic group and a hydrophilic group close to water and a hydrophobic group close to water, saponin contained in an aqueous phase emulsifies and disperses the oil phase in the water phase to form an emulsion. When the emulsion is dried As the water of the water phase is removed, saponin is first coated on the surface of the vegetable oil particles and saccharide is coated on the outer surface of the saponin. Thus, the effectiveness of ginseng and maca including saponin due to the coating of saccharides is affected by external stress such as heat, So that the decrease in activity can be prevented.

Specifically, 20 to 30 parts by weight of saccharides may be dissolved in 100 parts by weight of the fermentation broth to prepare an aqueous phase, and 30 to 50 parts by weight of vegetable oil may be mixed and homogenized at 1000 to 3000 rpm and dried.

Examples of the vegetable oil include sesame oil, perilla oil, soybean oil, corn oil, and flaxseed oil. The vegetable oil has an effect of improving the absorption rate of saponin in the body, so that even when the glycosides of saponin are not completely converted to non- glycosides, It has an effect of increasing the absorption rate in the body.

Also, instead of mixing saccharides during the preparation of the water phase, a saccharide fructo-oligosaccharide may be mixed with the hydrolyzate obtained by inoculation with Pediococcus pentosaceus during fermentation, and the fructo-oligosaccharide may be mixed with Pediococcus It is possible to omit a series of enzymatic reactions which act as an energy source of pentosaccharide and produce from sugar to an intermediate product and avoid the control mechanism of intermediate reaction so as to promote the proliferation of Pediococcus pentosaceus, It proceeds.

The fructooligosaccharide consumed in the fermentation process forms a coating film of fructooligosaccharide on the outer periphery of the saponin like the saccharide of the water phase, and the fructooligosaccharide is added in an amount of 30 to 40 parts by weight based on 100 parts by weight of the hydrolyzate, Which is a suitable range for forming a coating film with the remaining amount consumed.

The ginseng and maca fermentation powder prepared as described above can be produced as it is. However, in the present invention, the powder may be formulated into a tablet form for convenience of handling and may be mixed with an excipient when it is prepared into a tablet form .

Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.

It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.

≪ Example 1 >

Six years old ginseng and maca were cleanly washed and finely pulverized to 130 ㎛ particle size. Then, 250 g of the above ginseng powder and 250 g of maca powder were added to 10 ㎏ of purified water and heated at 121 캜 for 20 minutes to be contained in ginseng powder and maca powder Were sterilized.

The purified water mixed with the ginseng powder and maca powder was cooled to room temperature, 120 g of amylase (BAN 480L) enzyme and 120 g of Pectinex Ultra Puip enzyme were added thereto, and the mixture was allowed to stand for 1 hour, And the enzyme was inactivated by heating at 95 ° C for 100 minutes.

After the heated hydrolyzate was cooled to room temperature, 60 g of Pediococcus pentosaceus was inoculated and fermented at 30 ° C. for 24 hours. The fermentation broth was spray-dried and powdered, and then mixed with common excipients To prepare tablets.

≪ Example 2 >

In Example 1, tablets were prepared in the same manner as in Example 1, except that 350 g of yeast extract was added to the hydrolyzate which had been cooled to room temperature and fermented with Pediococcus pentosaceus.

≪ Example 3 >

In Example 1, 3 kg of D-sorbitol was mixed with the fermentation broth and thoroughly stirred. Then, 5 kg of soybean oil was mixed therewith and mixed at 2000 rpm using a homogenizer (TK Homomixer Mark II Medel 2.5, PRIMIX, Japan) The emulsion was cooled to -32 ° C using a freeze drier (Freeze Dryer-FD8508, Ilshin Bio-Base Co., Ltd., Korea) and lyophilized for 30 hours to obtain soybean oil particles Tablets were prepared in the same manner as in Example 1, except that powders of ginseng and maca active ingredients and D-sorbitol were coated on the surface in turn and were formulated into tablets.

<Example 4>

In Example 3, 4 kg of fructooligosaccharide was mixed and fermented with Pediococcus pentosaceus in the fermentation of the hydrolyzate, except that soybean oil was mixed with the fermentation broth without mixing D-sorbitol to prepare an emulsion , A tablet was prepared in the same manner as in Example 3 above.

&Lt; Comparative Example 1 &

In Example 1, tablets were prepared in the same manner as in Example 1, except that the ginseng powder and the maca powder were fermented with Pediococcus pentosaceus without digestion with an enzyme.

&Lt; Comparative Example 2 &

In Example 1, tablets were prepared in the same manner as in Example 1, except that ginseng powder and maca powder were hydrolyzed by amylase enzyme alone except for pectinase enzyme.

&Lt; Test Example 1 > Measurement of saponin content

The dried powder of the fermentation broths of Examples 1 to 4 and Comparative Examples 1 and 2 was extracted with a reflux extraction method to analyze the saponin content. 1 g of each sample was quantitatively taken in a 250 ml Erlenmeyer flask, and 80% methanol 20 Ml, and then extracted twice at 80 캜 for 60 minutes under reflux.

The extract was completely dried at 50 ° C under reduced pressure using a rotary evaporator, and the dried extract was dissolved in 20 ml of distilled water. Water saturated butanol was added at a ratio of 1: 1 to separate the butanol layer and water layer, The layers were fractionated and repeated twice.

The separated butanol layer was dried again at 50 ° C using a rotary condenser, and 5 ml of methanol for HPLC was added to the dried substance, which was then suspended, filtered through a 0.2 μm microfilter filter, and 1 ml was fractionated. Respectively.

The analytical samples were analyzed by HPLC (Agilent model 1260 series, Agilent company, USA). The column was C18 (4.6 × 250 ㎜, ID 5 ㎛) And measured at 203 nm.

The mobile phase was run at a flow rate of 1.6 ml / min, injection volume of 5 μl, and column temperature of 25 ° C. A gradient system of distilled water and acetonitrile was used as the mobile phase. The gradient was 80:20 (10 min), 71:29 42 minutes), 70:30 (52 minutes), 52:48 (65 minutes), 30:70 (82 minutes), 10:90 (83 minutes), 10:90 (93 minutes), 80:20 ) And 80:20 (100 minutes), respectively.

The ginseng powder and the maca powder were mixed at the same weight ratio for comparison. The result was analyzed in the same manner as above, and the results of the analysis are shown in Table 1 below.

Analysis of saponin content (mg / g) Rg1 Rb1 Rh1 Example 1 3.28 3.06 0.48 Example 2 3.52 2.84 0.52 Example 3 2.95 3.01 0.43 Example 4 3.01 2.94 0.45 Comparative Example 1 2.84 3.16 0.27 Comparative Example 2 2.62 3.20 0.35 Control group 2.01 3.25 0.07

In general, saponins such as Rg1, Re, Rb1, Rc, and Rd are difficult to be decomposed and absorbed in the body, and saponins such as Rh1, Rg2, and Rg3 are easily absorbed and reported in various academic fields.

As shown in Table 1, Rg1 saponin and Rh1 saponin were increased in content by enzymatic degradation and fermentation, and Rb1 saponin content was gradually decreased. Rh1 saponin content, which has a high digestion rate, was significantly increased by enzymatic degradation and fermentation , It is considered that the absorption rate of ginseng and maca is improved by digesting ginseng and maca with amylase enzyme and pectinase enzyme and fermenting with Pediococcus pentosaceus.

Compared with the example of Comparative Example 1 in which fermentation was carried out without hydrolysis and Comparative Example 2 in which amylase hydrolyzate was hydrolyzed into both amylase and pectinase, the content of Rh1 saponin was lower than those of Example 1, and ginseng and maca were amylase It is preferable that the enzyme and the pectinase enzyme are decomposed and fermented to enhance the absorption rate of saponin contained therein.

&Lt; Test Example 2 >

The ginseng and maca fermentation powders of the above Examples and Comparative Examples were stored in a high-temperature and high-humidity place, and the change with time of occurrence of discoloration and detachment was visually observed and shown in Table 2 below.

Stability stability test result After 1 week after 2 weeks After 3 weeks After 4 weeks After 5 weeks Example 1 ○ ○ ◑ ◑ ◑ Example 2 ○ ○ ◑ ◑ ◑ Example 3 ○ ○ ○ ◑ ◑ Example 4 ○ ○ ○ ◑ ◑ Comparative Example 1 ○ ◑ ◑ ◑ ▣ Comparative Example 2 ○ ○ ◑ ◑ ▣  ○: No change, ◑: Weak discoloration / discoloration, ▣: Many discoloration / discoloration, ★: Perfect discoloration / discoloration

The results are shown in Table 2. As shown in Table 2, in Examples 3 and 4 in which the active ingredient of ginseng and macaque was coated with D-sorbitol, the change in properties was observed at the earliest and Comparative Example 1 in which fermentation without hydrolysis was performed, The storability was the worst because of the occurrence of mooring.

That is, by coating the active ingredient of ginseng and maca with saccharides, the active ingredient is protected from external stress such as oxygen, sunlight, and heat by the coating film of saccharide, and storage stability is increased, and also the ginseng and maca are hydrolyzed with amylase and pectinase It is found that fermentation is advantageous for increasing storage stability.

As described above, the fermented ginseng and the method for producing the maca-containing tablets of the present invention can improve the absorption rate of the active ingredient contained in ginseng and maca and suppress the deterioration of quality even when they are coated with saccharides for a long period of time .

Claims (7)

Crushing maca in ginseng;
Mixing the pulverized material with water and heating at 110 to 130 ° C for at least 15 minutes;
Adding amylase and pectinase to the heated solution and hydrolyzing the mixture for 30 to 100 minutes;
Heating the hydrolyzate at 90 to 100 ° C for 60 minutes or more to inactivate the enzyme;
Fermenting the inactivated hydrolyzate with Pediococcus pentosaceus at 25 to 35 ° C for 20 to 30 hours;
Drying and pulverizing the fermentation broth; And
And a step of formulating the powder into tablets, wherein the tablet contains the fermented ginseng and the maca. The method according to claim 1,
Characterized in that 1 to 5 parts by weight of yeast extract is added to 100 parts by weight of the inactivated hydrolyzate, and the fermented ginseng and the maca. The method according to claim 1,
Wherein the amylase and the pectinase are added in an amount of 0.5 to 2.0 parts by weight based on 100 parts by weight of the heating solution and the Pediococcus pentosaceus is added in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of the hydrolyzate. And maca. The method according to claim 1,
Wherein the pulverizing comprises:
Dissolving 20 to 30 parts by weight of saccharides in 100 parts by weight of the fermentation broth to prepare an aqueous phase;
Mixing 30 to 50 parts by weight of vegetable oil in the water phase;
Homogenizing the mixture of water and vegetable oil at 1000 to 3000 rpm to prepare an emulsion; And
And drying the emulsion. The method of producing a tablet containing fermented ginseng and maca. The method according to claim 1,
Wherein 30 to 40 parts by weight of fructooligosaccharide is added to 100 parts by weight of the inactivated hydrolyzate. The method of claim 5,
Wherein the pulverizing comprises:
Mixing 30 to 50 parts by weight of vegetable oil with 100 parts by weight of the fermentation broth;
Homogenizing the mixture of fermentation broth and vegetable oil at 1000 to 3000 rpm to prepare an emulsion; And
And drying the emulsion. The method of producing a tablet containing fermented ginseng and maca. The method according to claim 4 or 6,
Wherein the vegetable oil is at least one selected from the group consisting of sesame oil, perilla oil, soybean oil, corn oil and flaxseed oil.