| 摘要 |
A method for manufacturing puffed and fermented red ginseng extracts is provided to remove off-flavors from fermented red ginseng, increase a content of active components through fermentation, and produce red ginseng extracts having improved flavor and a high saponin content. The method for manufacturing puffed and fermented red ginseng extracts having good flavor and a high saponin content comprises the steps of: sorting a ginseng, removing foreign substances from the ginseng, cutting the ginseng, and steaming the cut ginseng at 85-95‹C; drying the steamed ginseng with hot air of 60-70‹C to prepare a general red ginseng; puffing the prepared red ginseng at 95-105‹C under 3-5kg/cm^2 for 3-4 minutes; fermenting the puffed red ginseng using a fermentation strain selected from Aspergillus oryzae, Aspergillus niger, Aspergillus usami, Bacillus licheniformis, and Bacillus amyloliquefaciens; removing solids from the fermented red ginseng so as to extract red ginseng liquid at 75-85‹C; evaporating water moisture to obtain a concentrate; and packaging the red ginseng concentrate according to the general method. |
