| 摘要 |
The present invention relates to a method for preparing red ginseng starch having increased contents of trace ginsenosides, and more specifically, to a method for preparing red ginseng starch having increased contents of ginsenoside Rd, F4, and Rg3, wherein the method comprises fermenting the red ginseng starch using Korean traditional fermentation organisms or yeast. The present invention relates to a method for preparing red ginseng starch having increased contents of ginsenoside Rd, F4, and Rg3, wherein the method comprises adding ethanol to fermented red ginseng starch after fermentation and then aging the mixture. The present invention relates to a method for preparing red ginseng starch having increased contents of ginsenoside Rd, F4, and Rg3, wherein the method comprise the steps of culturing Korean traditional fermentation organisms or yeast; and seeding the cultured Korean traditional fermentation organisms or yeast into red ginseng starch. The present invention relates to a method for preparing red ginseng starch having increased contents of ginsenoside Rd, F4, and Rg3, wherein the method comprises performing drying using far-infrared radiation and performing pulverizing after the drying. |
