CHOI, JAE HONG,최재홍,I, GYU JEONG,이규정,LEE, JONG PIL,이종필,CHOI, JUNG HO,최정호
申请号：
KR1020120042534
公开号：
KR1012389680000B1
申请日:
2012.04.24
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A fermentation product manufacturing method is provided to facilitate the absorption of a fermentation product into the human body by nanotizing polymer substances of the wild ginseng through two-step fermenting processes using a microzyme.CONSTITUTION: A manufacturing method of a wild ginseng fermentation product comprises the following steps: a first step which dries a raw material with wild ginseng as a main raw material a second step which individually sterilizes various germs, microorganisms, and edible microzymes under the condition of 121-132 degree C for 10-30 minutes using an autoclave, after producing 60-200 mesh-sized powder of the dried ginseng a third step which generates a mixture with the percentage of water content ranged from 12 to 30%, by culturing Coriolus versicolor, Stereum hirustum, Phellinus linteus, Aspergillus oryzae, Bacillus species, Fomes fomentarius, and Lactobacillus species in the dried ginseng powder, mixing distilled water for adjusting the pH to 5.5-7, and adding respective 5-50 wt% of nitrogen source and carbon source a fourth step which generates fermented powder by first bio-reaction which converts polymer substances of the wild ginseng into the extremely refined substances as the mixture goes through a submerged culturing process of the first bio reaction for 2-60 days under the incubator condition of 15-45 degree C and 30-80% of humidity a fifth step which sterilizes the germs, the microorganisms, and the edible microzymes respectively at 121-132 degree C for 10-30 minutes using the autoclave after re-drying the fermented powder a sixth step which generates the liquefied fermentation product through second bio-reaction by mixing the sterilized fermented powder with the fermented and edible microorganisms in a bio-reactor a seventh step which sterilizes the germs, the microorganisms, and the edible microzymes in the fermented product at 121-132 degree C for 10-30 minutes using the autoclave an eighth step which concentr
