FERMENTATED GINSENG AND FERMENTATION METHOD FOR THE SAME

PURPOSE: A producing method of fermented ginseng using aspergillus oryzae seed inoculums is provided to increase the content of ginsenoside Rg1, Re, Rf, Rb1, Rg2, Rh1, Rc, Rb2, and Rd by fermenting cultivated mountain ginseng. CONSTITUTION: A producing method of fermented ginseng comprises the follo...

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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 producing method of fermented ginseng using aspergillus oryzae seed inoculums is provided to increase the content of ginsenoside Rg1, Re, Rf, Rb1, Rg2, Rh1, Rc, Rb2, and Rd by fermenting cultivated mountain ginseng. CONSTITUTION: A producing method of fermented ginseng comprises the following steps: washing ginseng and spraying aspergillus oryzae seed inoculums for cultivating; vacuum packing the cultivated ginseng; fermenting the vacuum packed ginseng; and heat-sterilizing the fermented at 60~65deg C and rapidly cooling to 4~10deg C. The aspergillus oryzae seed inoculums is formed with one or two mixed fungi selected from the group consisting of aspergillus oryzae, aspergillus sojae, aspergillus shirousamii, rhizopus sp, and zygomycetes.