| 摘要 |
A degradation method of ginseng saponin and a preparation method of a functional food using fermented ginseng are provided to maximize the elution of effective ingredients contained in ginseng through heating, complex enzyme-treating, and lactic acid bacteria-fermenting processes. A degradation method of ginseng saponin comprises: the steps of heating a Panax sp. plant, treating it with complex enzyme, and then fermenting it with lactic acid bacteria. The Panax sp. plant comprises at least one selected from the group consisting of the rhizome, leaves, fruit, and head of Panax ginseng, Panax quinquefolia, Panax notoginseng, Panax japonica, Panax trifolia, Panax pseudoginseng, Panax vietnamensis, Panax elegatior, Panax wangianus, Panax bipinratifidus, and Panax angustifolium, their cultured tissues, or their extracts. A process for powdering the fermented Panax sp. plant comprises: (a) lyophilizing, vacuum-concentrating, or hot-air drying; (b) adding an excipient, and then lyophilizing, vacuum-concentrating, or hot-air drying; or (c) centrifuging, and then lyophilizing the supernatant, vacuum-concentrating, or spray-drying . A functional food is prepared by using 1~100% of the fermented Panax sp. plant and 1~50% of lyophilized lactic acid bacteria having alpha-arabinosidase, alpha-rhamnosidase and beta-glucosidase activities or Bifido bacterium powder.
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