METHOD FOR PREPARING OF FERMENTED GINSENG OR FERMENTED RED GINSENG CONTAINING GINSENOSIDE METABOLITES FERMENTED BY PHELLINUS LINTEUS HAVING VARIOUS PHYSIOLOGICAL ACTIVITY

• Main Authors: BAE, SONG HWAN, KO, JONG HO, JANG, JAE SIK
• Format: Patent
• Language: English; Korean
• Published: 08.03.2010
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A method for manufacturing fermented ginseng or fermented red ginseng containing ginsenoside metabolites is provided to improve absorptivity of ginsenoside to a body by converting and fermenting the ginsenoside withw microorganism. CONSTITUTION: A method for manufacturing fermented ginseng or fermented red ginseng containing ginsenoside metabolites includes a step for adding the ginseng or the fermented red ginseng with Phellinus linteus SR-1(KCTC 11503BP) and a step for fermenting the ginseng or the red ginseng for 3 ~ 5 days. The Phellinus linteus SR-1(KCTC 11503BP) is mixed with mycelium of Phellinus linteus selected among Cordyceps sinensis, Inonotus obliquus, Tremella fuciformis, Lentinus edodes and Grifola frondosa. The ginseng or red ginseng is made to a form of powder or extract. The concentration of the red ginseng extract is 15brix.