Method for producing fermented velvet antler or hard antler with enhanced ganglioside and sialic acid content and health product for joint and cartilage comprising fermentation product produced by the same method

摘要

The present invention relates to a method of producing a ferment of velvet antler or hard antler having enhanced ganglioside and sialic acid contents; to a ferment of velvet antler or hard antler having enhanced ganglioside and sialic acid contents prepared thereby; and to a processed food comprising the ferment of velvet antler and hard antler, wherein the method comprises the steps of: (a) adding water to ground velvet antler or hard antler and performing extraction to obtain an extract of velvet antler or hard antler; (b) adding pectinase and cellulase to the extract of velvet antler or hard antler obtained in (a) to induce an enzymatic reaction and then heating the same; and (c) cooling the extract of velvet antler or hard antler heated in (b) and adding Lactobacillus strain to the cooled extract for fermentation and concentration.