A method of preparation for fermented red ginseng using conversion by enzyme mixture and fermentation by lactic acid bacterium and the products containing fermented red ginseng manufactured thereof as effective factor
The present invention relates to a method using enzyme conversion and lactobacillus fermentation of red ginseng for preparing concentrated fermented red ginseng liquid. A concentrated fermented red ginseng liquid having an enhanced compound K content, the digestibility and absorptivity of which is improved, can be produced from red ginseng using an ethanol extract from red tail ginseng, which is grown for four years, and three edible enzymes selected from among cytolase PCL5, sumizyme AC, cellulase KN, crystalzyme APXL, and rapidase C80Max, and by fermentation using Lactobacillus sakei HY7802, which is a lactobacillus isolated from kimchi.본 발명은 홍삼을 효소전환과 유산균발효를 이용한 발효홍삼농축액의 제조방법에 관한 것으로서 4년 홍미삼 주정 추출물과 식용가능효소인 Cytolase PCL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL 및 Rapidase C80Max 중 3종의 효소를 사용하며, 김치로부터 분리한 유산균 Lactobacillus sakei HY7802를 이용하여 발효하여 홍삼으로부터 소화율 및 흡수율이 증대된 화합물 K가 강화된 발효홍삼 농축액을 얻을 수 있다.
