| 摘要 |
A fermented ginseng composition obtained by fermenting sliced ginseng and vegetable oil and grinding after removal of vegetable oil is provided to ensure extended shelf life by minimizing the contact of enzymes and oxygen during fermentation as well as excellent sensory properties. Ginseng is washed, dried for 1 day in the sun in a well-ventilated place and sliced into three equal parts or fourths. Then 5kg sliced ginseng and 18L vegetable oil are put into a fermenter, aged at 35deg.C and 40 to 50 rpm agitation speed per sec for 60 days and ground after removing the vegetable oil. The ginseng is red ginseng, white ginseng, wild ginseng and tissue-cultured Korea wild ginseng. The vegetable oil is soybean oil, corn germ oil, grape seed oil, olive oil, pumpkin seed oil, sunflower seed oil, linseed oil and rape seed oil. |
