MIXED FERMANTATION FORMULATION FOR CONVERSING SAPONINS IN GINSAENG AND RED GINSAENG AND MANUFACTURING METHOD OF FERMENTED EXTRACT OF GINSAENG OR RED GINSAENG AND FERMENTED EXTRACT OF GINSAENG OR RED GINSAENG USING THE SAME
PURPOSE: A producing method of ginseng or red ginseng fermented liquid is provided to offer an optimized fermentation condition for improving the amount of red ginseng saponin metabolism products, drinking convenience, and organoleptic property. CONSTITUTION: A producing method of ginseng or red ginseng fermented liquid comprises the following steps: extracting ginseng or red ginseng at 80-100°；C for 20-24 hours using a vortex method to obtain a ginseng or red ginseng extract； firstly fermenting the ginseng or red ginseng extract after injecting a complex fermentation agent at 30-40°；C for 8-15 hours； and secondly fermenting the ginseng or red ginseng extract at 55-65 °；C for 4-10 hours. The complex fermentation agent contains 1-5 wt% of lactobacillus of Bifidobacterium species, and 95-99 wt% of enzymes. The complex fermentation agent additionally contains 400-500 parts of edible excipient by weight for 100 parts of complex fermentation agent by weight. The excipient is polysaccharide or monosaccharide. [Reference numerals] (AA) Red ginseng； (BB) Cutting； (CC) Extracting； (DD,GG) Sterilizing； (EE) Cooling； (FF) Fermenting； (HH) Filling； (II) Post-sterilizing； (JJ) Packaging； (KK) 4-yeared good grade ginseng, other ginsengs, rootlets； (LL) About 1-1.5cm； (MM) First step: 37°；C, second step: 15h-24h, rotary stirring본 발명은 인삼 및 홍삼 유래 사포닌 성분의 전환을 위한 복합발효제제, 인삼 또는 홍삼 발효액의 제조방법 및 이를 이용하여 제조된 인삼 또는 홍삼 발효액에 관한 것으로, 구체적으로 비피도박테리움(Bifidobacterium)속 유산균 1 내지 5중량% 및 효소 95 내지 99중량%를 포함하는 것을 특징으로 하는 복합발효제제, 이를 이용하여 인삼 또는 홍삼 발효액을 제조하는 방법 및 이를 이용하여 제조된 인삼 또는 홍삼 발효액에 관한 것이다.
