PRODUCTION OF LACTIC ACID BACTERIA FERMENTED GINSENG BY SUBJECTING GINSENG TO ULTRASONIC, ENZYME AND SUGARING TREATMENT HAVING EFFECTS OF ALLOWING GINSENG TO REMAIN INTACT DURING PROCESSING AND ENHANCING SHELF LIFE AND FLAVOR OF GINSENG

摘要

PURPOSE: A method of making lactic acid bacteria fermented ginseng by subjecting ginseng to ultrasonic treatment, steaming with water vapor, subjected to enzyme treatment and then subjected to sugaring treatment is provided. It allows ginseng to remain intact during processing and enhances the shelf life and flavor of ginseng. CONSTITUTION: Ginseng is subjected to ultrasonic treatment with an ultrasonic wave of 20,000 to 300mHz to create a hole on the surface, steamed with water vapor at 100deg.C or more and then subjected to enzyme treatment with Rapidase. Thus treated ginseng is mixed with lactic acid bacteria cultures, fermented for about 48hr and then subjected to sugaring treatment with ginseng and honey.