CAKE

PURPOSE:To prepare a unique health food easy to eat, without deteriorating the components of the raw material, by frying tissue-cultured Panax ginseng and coating the fried ginseng with at least one kind of coating material selected from sugars, cakes, diary products, seasonings, spices, seeds and algae. CONSTITUTION:The root or Panax ginseng is aseptically cultured. The obtained tissue-culture product (callus) able to be stably and continuously cultured and containing a saponin component comparable to that of a high-quality natural Panax ginseng prepared by the culture for 4-6 years is cultured e.g., in a medium (e.g., Morel's medium) containing sucrose as a carbon source and added with N, P and K. The obtained callus is optionally immersed in an aqueous solution of e.g., sugars and frozen. The callus or the treated callus is fried and dried with a vacuum frying drier containing vegetable oil and coated or kneaded with sugars, cakes, seeds, etc. The coated or kneaded product is solidified to obtain the objective cake.