Fermented red ginseng and manufacturing method thereof

A technology for red ginseng and original ginseng is applied in the field of preparation of fermented red ginseng, which can solve the problems of reducing efficiency, destroying ginseng saponin components, and low content, saving processing time and cost, preventing cross-contamination problems, and increasing soap production. The effect of angular content

Active Publication Date: 2015-07-22
BAEKJEHONGSAM
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these methods of producing raw materials have the disadvantages of requiring preparation of special equipment, obviously destroying other ginseng saponins with physiological activity, and reducing efficiency.
[0011] As a prior art, Patent Document 1 discloses a method for preparing fermented red ginseng using a two-step fermentation method. Through the method for preparing fermented red ginseng concentrate using microorganisms, glucoamylase enzyme and The Bacillussp.N2 strain can change the fermentation characteristics of red ginseng, but there are following disadvantages in this method: 20% soybean solution needs to be used as a culture solution for the fermentation of microorganisms, which is troublesome, and the content of ginsenoside Rg3 is relatively low, only 1.97mg / g
[0012] In addition, Patent Document 2 discloses a fermented red ginseng composition, which uses TM strains mixed with Lactobacillus, Lueconostoc, and Streptococcus, and inoculates red ginseng powder to change the fermentation characteristics of red ginseng. Next, the red ginseng powder itself is inoculated with fermentation strains for fermentation. Therefore, the fermentation process takes a very long time and takes 7 to 13 days. Only the bioconversion of ginsenoside Rg3 is carried out.

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  • Fermented red ginseng and manufacturing method thereof
  • Fermented red ginseng and manufacturing method thereof
  • Fermented red ginseng and manufacturing method thereof

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[0034] The fermented red ginseng of the present invention is prepared by obtaining and culturing the preserved antagonistic microorganism Bacillus velezensis BS87 (strain preservation number: KACC 91217P).

[0035] The preparation method of the fermented red ginseng of the present invention comprises: (a) the process of preparing red ginseng; and, (b) the process of inoculating KACC 91217P on the prepared red ginseng and carrying out fermentation.

[0036] The red ginseng can be prepared through the following steps: 1) a step of mixing raw ginseng and water, and crushing with a pulverizer; and, 2) a step of steaming at 95-125°C for 10-20 minutes. For red ginseng, raw ginseng was mixed with water, crushed with a pulverizer, and steamed at 121° C. for 15 minutes in an autoclave. In addition, regarding red ginseng, a prepared red ginseng liquid or red ginseng concentrate can also be prepared. Using raw ginseng or prepared red ginseng liquid for fermentation can save processing t...

Embodiment 1

[0050] 95 g of raw ginseng was mixed with 190 g of water, and after pulverization with a household grinder, 90 g of each was put into an Erlenmeyer flask, 10 g of water was added, and steamed in an autoclave at 121° C. for 15 minutes. The BS87 strain (Bacillus velezensis) and the BS13D strain (Bacillus sp) were smeared on the medium, cultured in a 30° C. incubator, and diluted in sterile water to prepare inoculum. Inoculate 1ml of the inoculum BS87 strain (9.5×10 5 cfu / ml), BS13D strain (6.4×10 5 cfu / ml). The sample bacteria are placed in a shaking incubator and cultured for 3 to 10 days under the conditions of 30° C. to 35° C. and 150 rpm. Red ginseng not inoculated with the above-mentioned inoculum was used as a control group.

Embodiment 2

[0052] As for the red ginseng liquid used in the experiment, 100 g of commercially available red ginseng liquid of Company A was prepared. The BS87 strain (Bacillus velezensis) and the BS13D strain (Bacillus sp) were smeared on the medium, cultured in a 30° C. incubator, and diluted in sterile water to prepare inoculum. Inoculate 1ml of the inoculum BS87 strain (9.5×10 5 cfu / ml), BS13D strain (6.4×10 5 cfu / ml). The sample bacteria are placed in a shaking incubator and cultured for 3 to 10 days under the conditions of 30° C. to 35° C. and 150 rpm. Red ginseng not inoculated with the above-mentioned inoculum was used as a control group.

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Abstract

The present invention relates to a fermented red ginseng manufacturing method which enhances the content of ginsenoside Rg3 and Rb1 and, more specifically, to a fermented red ginseng manufacturing method which includes the following steps of: (a) preparing a red ginseng; and (b) adding Bacillus velezensis (KACC 91217P) to the prepared red ginseng and fermenting the ginseng. According to the present invention, the method to manufacture a fermented red ginseng reduces the processing time of the fermented red ginseng, and increases the content of ginsenoside Rg3 and Rb1 with excellent effect.

Description

technical field [0001] The present invention relates to a method for preparing fermented red ginseng with increased content of ginsenosides Rg3 and Rb1. Specifically, Bacillus velezensis BS87 (strain preservation number: KACC 91217P) is used as an antagonistic microorganism to shorten the fermentation time of red ginseng. Processing time, and the preparation method of fermented red ginseng with added ginsenoside components with excellent efficacy. Background technique [0002] Ginseng is a semi-shade plant belonging to the Araliaceae family and the genus Panax, and is a traditional Chinese medicinal material known in the East and the West for its efficacy and effectiveness from a long time ago. [0003] Generally, ginseng consists of 3-6% saponins, 12-15% nitrogen compounds, 1-2% oil-soluble components, 50-60% carbohydrates, and 4-6% other components. The special ingredient of (species) contains about 3 to 6% of physiologically active substances, that is, ginsenosides, whic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/258A61P37/04A61P35/00A23L19/00
CPCA23L19/09A23L31/00C12N1/205C12R2001/07
Inventor 俞晟浚赵诚正俞妍在赵哲熙
Owner BAEKJEHONGSAM
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