| 摘要 |
A method for preparing the red insam (ginseng steamed red) extract, and a method for preparing the original wild insam (ginseng) cultivated liquid, are provided to increase the content of saponin and to remove the offensive odor. A method for preparing the red insam comprises the steps of removing the impurities from the insam of 4 years or more and cutting it; steaming it at 85-95 °C for 6-8 hours; drying the steamed one with hot air of 60-70 °C to a water content of about 12 wt%; dipping the obtained red insam in the yellow soil-precipitated water for 48-60 hours; drying the obtained one with hot air of 100-115 °C; removing the impurities, humidifying it to a water content of 40-50 wt% and extrusion molding it; fermenting the extrusion molded and swollen red insam with Aspergillus oryzae, Rhizopus nigricans, and mucor mold; removing the solid part from the fermented one and adding 5-15 wt% of elvan to extract it at 75-85 °C; spraying an enzyme preparation to the extracted one and secondly fermenting it 40-60 °C for 15-35 hours; inactivating the enzyme, saccharizing it and filtering it with an activated carbon filter; removing moisture to concentrate it; and packaging it. |
