Health functional food comprising Ginseng cultivates fermentation and method for manufacturing thereof

摘要

PURPOSE: A production method of health functional food is provided to improve the activity of alcohol dehydrogenase (ADH), an acetaldehyde clastic enzyme (ALDH), and immunocytes. CONSTITUTION: Tissue cultured mountain ginseng is freeze-dried and crushed into the average particle diameter greater than 100 meshes (S110). The crushed tissue cultured mountain ginseng and water are mixed in a weight ratio of 1:15-30 to obtain suspension (S120). The suspension and a Hovenia dulcis fruit extract are mixed in a weight ratio of 1:0.05-5, and the mixture is sterilized (S130). The sterilized mixture is cooled and inserted into a medium, and the medium is inoculated with Lactobacillus casei, KFRI 692 cultured in MRS for fermenting for 15-48 hours (S140). Health functional food additionally includes more than one kind of saccharide selected from glucose, maltodextrin, and trehalose. [Reference numerals] (AA) Start; (BB) End; (S110) Step of freeze-drying tissue cultured mountain ginseng and crushing into the average particle diameter greater than 100 meshes; (S120) Step of producing suspension by mixing the crushed tissue cultured mountain ginseng and water in a weight ratio of 1:15-30 to obtain suspension; (S130) Step of mixing and sterilizing suspension and a Hovenia dulcis fruit extract; (S140) Step of inoculating KFRI 692 culture cultured in MRS in a medium in which sterilized liquid is cooled in shade and fermenting for 15-48 hours