METHODS FOR PREPARING FERMENTED GINSENG OR RED GINSENG

摘要

A method of producing fermented ginseng or red ginseng by inoculating lactic acid bacteria into ginseng or red ginseng, culturing and then heat-treating is provided to obtain ginseng or red ginseng enriched in ginsenoside Rg3 and Rk1+Rg5. Lactic acid bacteria are inoculated into ginseng or red ginseng, cultured and heat-treated at 100 to 150deg.C and 1.1 to 3.0atm for 1 to 90min. The obtained fermented ginseng or red ginseng has a content ratio of ginsenoside Rg3 and Rk1+Rg5 to ginsenoside Rh1, Rb2, Rc, Rg1, Re, Rg3 and Rk1+Rg5 in the range of 0.65 to 0.99. The lactic acid bacteria are selected from the group consisting of Lactococcus, Lactobacillus, Leuconostoc, Propionibacterium, Enterococcus, Bifidobacterium, Streptococcus and Pediococcus.