F1 K Method for Preparation of Bioconverted Red Ginseng with Enhanced Ginsenoside F1 and Compound K Content

The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is u...

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Bibliographische Detailangaben
Hauptverfasser:	SEO SEONGHO, MIN ILJAE, PARK JONG DAE, PARK GUNKOOK
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:	The present invention relates to a method for preparing fermented red ginseng with increased ginsenoside F1 content and a method for preparing fermented red ginseng with increased ginsenoside F1 and compound K content. When the method for preparing fermented red ginseng of the present invention is used, the absorption rate of ginsenoside in a human body can be greatly improved by significantly increasing the ginsenoside F1 content, or the ginsenoside F1 and compound K content of red ginseng. 본 발명은 진세노사이드 F1 함량이 증진된 발효 홍삼 제조 방법과 진세노사이드 F1 및 컴파운드 K 함량이 증진된 발효 홍삼 제조 방법에 관한 것이다. 본 발명의 발효 홍삼 제조 방법을 이용하는 경우, 홍삼의 진세노사이드 F1 함량, 또는 진세노사이드 F1 및 컴파운드 K 함량을 유의하게 증가시켜 진세노사이드의 체내 흡수율을 크게 향상시킬 수 있다.