| 摘要 |
PURPOSE:To obtain the titled cream without losing a characteristic flavor and an active ingredient, by cultivating callus of ginseng and pulverising prepared cell group or cell lump. CONSTITUTION:Callus of ginseng (e.g., panax ginseng, Panax japonicus, Panax quinquefolium L., etc.,) is subjected to liquid culture to give granular cell group of cell lump. A tissue culture mixture is collected by a means such as filtration, etc., washed with water and pulverized to give creamy ground ginseng. It is further treated with a tissue collapsing enzyme (enzyme mixture containing at least cellulase) to give ginseng cream having fineness. Addition of cyclodextrin during production process removes characteristic bitterness and astringency of ginseng. EFFECT:Residue in filtration process is lessened and yield of the cream is improved. Production process is extremely simplified and the cream is inexpensively produced. Further digestive absorption is improved. |
