SE JONG GINSENG CO.;CHOI, CHANG BUM;(주) 세종고려인삼;최창범
发明人:
LEE, HYUN JUNG,이현정,CHOI, CHANG BUM,최창범
申请号：
KR1020110083090
公开号：
KR1020130020446A
申请日:
2011.08.19
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method for preparing the surface of a fermented red ginseng with high ginsenoside content is provided to enhance ginsenoside content by inoculating Lactobacillus brevis M2 into the surface of ginseng. CONSTITUTION: A method for preparing fermented red ginseng comprises: a step of preparing ginseng； a step of inoculating Lactobacillus brevis M2(deposit number KCTC 11390BP) onto the surface of ginseng and culturing the ginseng for 2-30 days； and a step of steaming the ginseng and preparing red ginseng. The fermented red ginseng contains enhanced ginsenoside, Rh2, Rg3, or compound K content. A food contains the fermented red ginseng as an active ingredient.본 발명은 락토바실러스 브레비스 M2(Lactobacillus brevis) M2(기탁번호 KCTC11390BP)로 표면을 발효시킨 인삼을 이용하여 진세노사이드 함량이 높은 홍삼을 제조하는 방법에 대한 것이다.
