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Fermentation method of long brain ginseng and fermented long brain ginseng prepared therefrom

A fermentation method and technology of brain ginseng, applied in the field of health supplement food, can solve the problem of low utilization rate of ginsenoside and achieve the effect of simple intake

Inactive Publication Date: 2011-12-14
李源
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Problems solved by technology

However, as mentioned above, when ginseng is processed into dry ginseng or white ginseng, the utilization rate of ginsenosides is not high, and when ginseng is processed into red ginseng or black ginseng, in terms of product diversification, there is a question

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  • Fermentation method of long brain ginseng and fermented long brain ginseng prepared therefrom
  • Fermentation method of long brain ginseng and fermented long brain ginseng prepared therefrom
  • Fermentation method of long brain ginseng and fermented long brain ginseng prepared therefrom

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reference example 1

[0029] 1. Sample

[0030] As the samples of the long brain ginseng, the long brain ginseng collected from Sobaeksan, Seosan, Seosan Babongsan, and Gangwon-do were used.

[0031] As samples of ginseng, 4-year-old and 6-year-old ginseng collected from representative ginseng cultivation fields including Geumsan, Ganghwa, Hongcheon, Eumseong, Jinan, Yeongwol, Wanju, Gochang, and Gimje were used. All ginseng samples were freeze-dried and used before measuring the ginsenoside content. The above samples were stored by Korea Ginseng Institute of Chung-Ang University.

[0032] 2. Preparation of Ginsenoside Extract

[0033] After mixing 5 g of ginseng root powder with 20 times 50% ethanol, the mixture was refluxed in a water tank at 90° C. for about 2 hours, filtered, and concentrated with a vacuum concentrator to prepare an extract.

[0034] 3. Analysis of ginsenosides

[0035] The ginsenoside composition of the above extract was analyzed by HPLC by the method of KO (Ko SK et al, F...

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Abstract

PURPOSE: A method for fermenting wild ginseng and fermented wild ginseng manufactured by the same are provided to maximize a physiologically active function of the wild ginseng by increasing ginsenoside. CONSTITUTION: Wild ginsengs are cleaned and seed germs are sprayed and cultivated. The cultivated ginsengs are packed in a vacuum state. The vacuum packed wild ginsengs are fermented. The fermented wild ginseng is heated and sterilized at 60 to 65 degrees centigrade for 30 to 60 minutes and is cooled at 4 to 10 degrees centigrade as an intermittent sterilization. The seed germ is made of Aspergillus oryzae, Aspergillus sojae, Aspergillus shirousamii, Rhizopus sp., or Zygomycetes. The cultivation is performed at a temperature of 35 to 45 degrees centigrade and a humidity condition of 60 to 85 %RH for 1 to 4 hours.

Description

technical field [0001] The present invention relates to a method of fermenting long brain ginseng by applying vacuum packaging and fermented long brain ginseng fermented according to the method and a health supplement comprising the same. Background technique [0002] Ginseng (Panax ginseng C.A. Meyer) has long been used as a medicinal material, and can be divided into wild ginseng (wild ginseng) that grows naturally on mountains, cultivated ginseng (cultivated ginseng), and long-brain ginseng cultivated from habitats such as mountains. [0003] It is well known that the physiologically active components of ginseng are ginsenosides, polyacetylenes, ginseng proteins, polysaccharides, and phenolic compounds. [0004] Ginsenosides are known as the potent biochemical and pharmaceutical constituents of ginseng. From the second half of the 1960s, Shibata et al. performed various studies, and the aforementioned research group, studied and defined the structure of ginsenosides. In...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L19/00A23L33/00
CPCA23L19/10A23L33/105A23L33/135B65B31/02
Inventor 李源璟黄珍淑洪振硕
Owner 李源
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