METHOD FOR PRODUCING RED GINSENG MEJU WITH ENHANCED GINSENOSIDE CONTENT

摘要

PURPOSE: A manufacturing method of a red ginseng fermented soybean paste is provided to significantly increase a content of a particular ginsenoside compared to conventional fermented soybean paste or conventional red ginseng fermented soybean paste. CONSTITUTION: 0.8 to 1.2kg of red ginseng and 140 to 180kg of water are added to 70 to 90kg of beans to soak the beans in water for 20 to 28 hours. The mixture including the soaked beans, red ginseng, and water is boiled for 5 to 7 hours and cooled for 50 to 70 minutes. The water and the red ginseng are separated from the cooled mixture, and then the beans are pulverized. Pine needles are added to the pulverized beans, and then fermented soybean paste is molded using the same. While the separated water is sprayed on the fermented soybean paste once or twice a day for 10 to 18 days, the fermented soybean paste is dried for 50 to 70 days. The dried fermented soybean paste is aged at a temperature of 22 to 25°C for 8 to 12 days to manufacture red ginseng fermented soybean paste in which a ginsenoside content is increased. The ginsenoside is at least one selected from a group consisting of Re, Rg1, Rf, Rb1, Rc, Rb2, Rb3, and Rd.