PREPARATION METHOD OF BLACK GINSENG FOR INCREASING GINSENOSIDE RG3 AND DECREASING BENZOPYRENE, AND THE PRODUCT THEREOF

• Main Authors: CHANG, JUN POK, LEE, GEE DONG, HONG, EUN YOUNG, JUNG, HEOUNG KEUN
• Format: Patent
• Language: English; Korean
• Published: 11.03.2015
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; 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 novel method for preparing black ginseng with increased ginsenoside Rg3 content and decreased benzopyrene content, and a product thereof. The purpose of the present invention was attained by a step of modifying a general 9-times steamed and dried method to prepare black ginseng; and a step of analyzing and evaluating the contents of ginsenoside Rg3 and benzopyrene of black ginseng obtained in the above step. The present invention has an excellent effect of producing black ginseng, of which the ginsenoside Rg3 content is increased by 2 times and the benzopyrene content is significantly decreased by no more than 2 times.