FERMENTED GINSENG AND PREPARATION METHOD THEREOF

摘要

The present invention relates to fermented ginseng, and more particularly to fermented red and fermented black ginseng, and their preparation method which includes fermenting and aging. Unlike existing red or black ginseng products, the inventive method avoids denaturation by avoiding high temperature treatment and dramatically increases content of desired active ingredients available for absorption in the human body. In addition, the fermentation method can improve productivity since it is simple. The preparation method for fermented ginseng according to the present invention comprises the steps of: (a) performing fermentation and aging at 40-80? for 240-360 hours while adding a natural enzyme solution to ginseng, wherein the natural enzyme solution is prepared by fermenting natural fruits including Japanese apricot; and (b) steaming and aging the ginseng obtained from the fermenting and aging step (a) at 35-60? for 480-720 hours through hot air steaming and natural ventilation. The fermentation method of the present invention can be applied to red ginseng which is hard to ferment as well as undried ginseng in effective, stable, and mild conditions. Furthermore, the method can be applied to ginseng in different forms, such as various herbal medicines and cereals.