MANUFACTURING METHOD OF FERMENTED RED GINSENG CONCENTRATE WITH INCREASED AMOUNT OF COMPOUND K USING CONVERSION BY ENZYMES AND FERMENTATION BY LACTOBACILLUS, AND PRODUCTS CONTAINING FERMENTED RED GINSENG CONCENTRATE MANUFACTURED THEREBY AS EFFECTIVE INGREDIENT

摘要

The present invention relates to a manufacturing method of fermented red ginseng concentrate using conversion by enzymes and fermentation by lactobacillus. Fermented red ginseng concentrate with an increased amount of compound K in which the digestion rate and the absorption rate are improved and is able to be obtained from red ginseng by fermenting red ginseng using alcohol extract of four-year old red ginseng rootlets, and three enzymes among Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL and Rapidase C80Max, which are edible enzymes, and Lactobacillus sakeiHY7802, which is lactobacillus separated from Kimchi.;COPYRIGHT KIPO 2014;[Reference numerals] (AA) Measuring source ginseng;(BB) Red ginseng rootlets (100 kg): Four-year old, produced in Korea (Punggi Ginseng Nonghyup);(CC) Extraction;(DD) 20 times 50% alcohol (Alcohol 1,000 L + distilled water 1,000 L), 80C, extract three times;(EE) Filtering;(FF) Perlite filtering, 40-50C;(GG,OO) Concentration;(HH) Concentrate into about 30 brix.;(II) Conversion by enzymes;(JJ) Convert by enzymes at 50C for 72 hours.;(KK) Fermentation with lactobacillus;(LL) Ferment at 37C.;(MM) Enzyme deactivation;(NN) Deactivate enzymes by heating at 90C for 10 minutes.;(PP) Concentrate into 70-80 brix under vacuum.;(QQ) Sterilizing;(RR) Heat and sterilize at 90C.;(SS) Packaging;(TT) Produce an article by packaging.