METHOD USING ENZYME CONVERSION AND LACTOBACILLUS FERMENTATION FOR PREPARING CONCENTRATED FERMENTED RED GINSENG LIQUID HAVING ENHANCED COMPOUND K CONTENT, AND PRODUCT CONTAINING CONCENTRATED FERMENTED RED GINSENG LIQUID PREPARED BY SAID PREPARATION METHOD AS ACTIVE INGREDIENT

摘要

The present invention relates to a method using enzyme conversion and lactobacillus fermentation of red ginseng for preparing concentrated fermented red ginseng liquid. A concentrated fermented red ginseng liquid having an enhanced compound K content, the digestibility and absorptivity of which is improved, can be produced from red ginseng using an ethanol extract from red tail ginseng, which is grown for four years, and three edible enzymes selected from among cytolase PCL5, sumizyme AC, cellulase KN, crystalzyme APXL, and rapidase C80Max, and by fermentation using Lactobacillus sakei HY7802, which is a lactobacillus isolated from kimchi.