The present invention relates to a method for producing a dried persimmon with wild ginseng cultured roots, which allows the simultaneous intake of wild ginseng cultured roots and a dried persimmon, thereby improving taste and functionality, and prevents the hardening of the dried persimmon during the storage, thereby maintaining a smooth texture for a long period of time. In the method for producing a dried persimmon by drying a peeled persimmon according to the present invention, when the persimmon is dried, a wild ginseng cultured root extract and a wild ginseng cultured root powder are coated on the surface of the persimmon. In addition, in the method for producing a dried persimmon by drying a peeled persimmon according to the present invention, a wild ginseng cultured root coating layer is formed on the surface of the persimmon by, when the persimmon is dried, uniformly spraying a wild ginseng cultured root extract on a surface of the persimmon and then allowing a wild ginseng cultured powder to adhere to the surface of the persimmon, wherein the spraying work and the adhering work are repeatedly performed three times at intervals of 2-4 days. According to the present invention, the wild ginseng cultured roots are coated on the dried persimmon, and thus, when the dried persimmon is eaten, the wild ginseng cultured roots can be also taken. Therefore, the dried persimmon with wild ginseng cultured roots of the present invention can be eaten as a snack substitute by all ages and sexes. Furthermore, according to the present invention, the flesh of the dried persimmon is wrapped in the wild ginseng cultured roots, thereby delaying the moisture evaporation of the dried persimmon, thus maintaining a smooth texture of the dried persimmon for a long period of time.COPYRIGHT KIPO 2015본 발명은 산삼배양근과 곶감을 동시에 섭취할 수 있도록 하여 맛과 기능성을 향상시키고 유통 및 보관 중에 곶감이 굳는 것을 방지하여 부드러운 식감을 오랜 기간 유지할 수 있는 산삼배양근 곶감 제조방법에 관한 것이다.이를 위하여 본 발명은 박피된 감을 건조시켜 곶감을 만드는 곶감 제조방법에 있어서, 감 건조시 감의 표면에 산삼배양근 추출액
