KIM, CHI KWANG,김재광,LEE, SANG HYUN,이상현,KIM, JU MYUNG,김주명
申请号：
KR1020110067521
公开号：
KR1020130005869A
申请日:
2011.07.07
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method for manufacturing red ginseng liquid is provided to suppress catecholamine secretion, intracellular calcium influx, cancer cell metastasis, and anticancer drug resistance.CONSTITUTION: A method for manufacturing red ginseng liquid comprises: a step of inoculating a primary fermentation source to red ginseng liquid, performing primary fermentation, and inactivating the primary fermentation source and a step of inoculating a secondary fermentation source, performing secondary fermentation, and filtering. The primary fermentation source is Lactobacillus alimentarius, Lactobacillus sakei, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus gasseri, Lactobacillus delbrueckii, Lactobacillus bulgaricus, Lactobacillus helveticus, Leuconostoc mensenteroides, Enterococcus faecium, Enterococcus faecalis, Bifidobacterium infantis, Bifidobacterium brave, Bifidobacterium longum, Streptococcus thermophilus, and Streptococcus lactis. The secondary fermentation source is Lactobacillus plantarum(KCCM 42962).COPYRIGHT KIPO 2013[Reference numerals] (AA) Red ginseng liquid (BB) Inoculating a secondary fermentation source(Lactobacillus) and fermentation (CC) Inactivating a primary fermentation source (DD) Inoculating the primary fermentation source(KCCM 42962) and fermentation (EE) Filtration (FF) Inactivating the secondary fermentation source (GG) Two step Lactobacillus fermented red ginseng liquid본 발명은 유산균(lactic acid bacteria) 2단계 발효를 이용한 홍삼액의 제조방법에 관한 것으로서 보다 상세하게는 홍삼액에 1차 발효원을 접종하고 1차 발효시킨 후 1차 발효원을 불활성화시키는 단계 상기의 1차 발효원의 불활성화 후 2차 발효원을 접종하고 2차 발효시킨 다음 여과하고 2차 발효원을 불활성화시키는 단계를 포함하는 유산균 2단계 발효를 이용한 홍삼액의 제조방법 및 동 방법에 의해 제조한 홍삼액에 관한 것이다.
