METHOD FOR PREPARATION OF FERMENTED VINEGAR OF WHOLE GINSENG AND ANTI-OBESITY COMPOSITION COMPRISING THE SAME

摘要

PURPOSE: a kind of ginseng vinegar and ginseng vinegar method provide effective anti-obesity food application using ginseng, by showing outstanding anti-fat effect and improving stability Ginsenosides, reinforce ginsenoside rg2 ingredients during storage. ;CONSTITUTION: a kind of ginseng acid fermentation manufacturing method includes (a) step and prepares ginseng, b step ginseng is crushed from step (1), (3) step saccharification sprouted unpolished rice, (sterilization fermentation ginseng after the alcohol of step d) steps and sour co-grinding, from above-mentioned steps (two) and saccharification sprouted unpolished rice from step c and the low temperature of step e is mature and filter. The anti-obesity food ingredients include that Rg2 strengthens ginseng acid fermentation as active constituent. ;The 2013 of copyright KIPO submissions;[Reference numerals] (AA) prepares entire ginseng; (BB) entire ginseng is cleaned; Case of wet attrition (CC) entire ginseng; (DD) sprouted unpolished rice is prepared; (EE) water cleaning and immersion sprouted unpolished rice; Case of wet attrition (FF) sprouted unpolished rice; (GG) decomposition and enzyme; (HH) it sterilizes; (II) ethanol elution is used in fermentation; (JJ) fermentation and acetic acid; (KK) low-temperature sintering considered carefully; (LL) filter