Method for aging red ginseng black ginseng and taekuksam with enhanced ginsenoside content using Makgeolli

• Main Authors: CHOI SUNG KEUN, JANG SUNG SOO, JEON HYE JEONG, KONG BYOUNG MAN, JEON BYEONG SEON, LEE CHANG SOON, LEE KUN HEE, KIM HYE WON, KIM DA YOUNG, LEE KYUNG SU, SHIN JI SEONG
• Format: Patent
• Language: English; Korean
• Published: 04.01.2022
• 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

The present invention relates to a method for preparing aged ginseng with enhanced ginsenoside content, and aged ginseng with enhanced ginsenoside content prepared by the method, wherein the method comprises the steps of: immersing red ginseng, black ginseng or taekuksam in makgeolli; and taking out the immersed red ginseng, black ginseng or taekuksam and then aging the same. 본 발명은 홍삼, 흑삼 또는 태극삼을 막걸리에 침지하는 단계; 및 상기 침지한 홍삼, 흑삼 또는 태극삼을 꺼낸 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 진세노사이드 함량이 증진된 숙성삼의 제조방법 및 상기 방법으로 제조된 진세노사이드 함량이 증진된 숙성삼에 관한 것이다.