FERMENTATED WOODS GROWN GINSENG ROOTS AND FERMENTATION METHOD FOR THE SAME

PURPOSE: A method for fermenting wild ginseng and fermented wild ginseng manufactured by the same are provided to maximize a physiologically active function of the wild ginseng by increasing ginsenoside. CONSTITUTION: Wild ginsengs are cleaned and seed germs are sprayed and cultivated. The cultivate...

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Bibliographische Detailangaben
Hauptverfasser:	HWANG, JIN SUK, LEE, WON KYUNG, HONG, JIN SUK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A method for fermenting wild ginseng and fermented wild ginseng manufactured by the same are provided to maximize a physiologically active function of the wild ginseng by increasing ginsenoside. CONSTITUTION: Wild ginsengs are cleaned and seed germs are sprayed and cultivated. The cultivated ginsengs are packed in a vacuum state. The vacuum packed wild ginsengs are fermented. The fermented wild ginseng is heated and sterilized at 60 to 65 degrees centigrade for 30 to 60 minutes and is cooled at 4 to 10 degrees centigrade as an intermittent sterilization. The seed germ is made of Aspergillus oryzae, Aspergillus sojae, Aspergillus shirousamii, Rhizopus sp., or Zygomycetes. The cultivation is performed at a temperature of 35 to 45 degrees centigrade and a humidity condition of 60 to 85 %RH for 1 to 4 hours.