| 简介 |
PURPOSE : A method of manufacturing enzyme-fermented black ginseng is provided to increase the content of active ingredients to be absorbed in vivo in comparison with existing ginseng goods by using natural plant composite fermented liquid using Saccharomyces cerevisiae.CONSTITUTION : Red ginseng is anaerobically fermented at 45-70 deg.C for 200-300 hours while natural plant composite fermented liquid(AKI-C01) containing persimmon is inoculated into the red ginseng. The fermented red ginseng is re-steamed and aged at 40-55 deg.C for 360-480 hours while damp-heating convectional heat and circulating convectional heat. The re-steamed and aged red ginseng is dried and aged at 25-35 deg.C for 240-360 hours. The natural plant complex fermentation liquid is manufactured as follows : Fifty kinds of natural fruit including persimmon, and un-refined sugar are mixed at a volume ratio of 1 : 0.3-2 and fermented to manufacture the first fermented liquid. Saccharomyces cerevisiae, which is the yeast, is inoculated into the first fermented liquid at 0.05% and cultivated. The culture medium is diluted to 50-70 times with the purified water. Ginseng is red ginseng. The natural plant composite fermented liquid is sprayed with 10-15L per red ginseng 75kg, or dipped for 10 hours.[Reference numerals] (AA) Red ginseng; (BB) Obtaining natural composite fermented liquid(AKI-C01) by inoculating Saccharomyces cerevisiae into primarily fermented natural fruit liquid, culturing, and diluting with purified water; (CC) Anaerobically fermenting for 200-300hours at 45-70°C while inoculating the natural composite fermented liquid(AKI-C01) into red ginseng; (DD) Steaming and aging for 360-480hours at 40-55°C while damp-heating convectional heat and circulating convectional heat; (EE) Drying and aging for 240-360hours at 25-35°C; (FF) Enzyme-fermented black ginsengCOPYRIGHT KIPO 2013 |
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