Fermentation products with enhanced functional materials through mixed fermentation using ginseng cultured by hydroponics and manufacturing method thereof

• Main Authors: PARK JI HYEON, KIM GEUN YOUNG, CHOI JI YEON, LEE SAM PIN, HONG EUI KI, KIM JI EUN
• Format: Patent
• Language: English; Korean
• Published: 05.04.2019
• 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 fermented product in which functional substances are enhanced through complex fermentation using hydroponic ginseng and a manufacturing method thereof. In the present invention, crushed hydroponic ginseng is firstly fermented with monosodium glutamate (MSG) and Bacillus subtilis, and then a complex fermented product is produced by a secondary fermentation with skim milk and lactic acid bacteria. The complex fermentation using the hydroponic ginseng produces a fermented product enhanced with a variety of functional substances such as mucilage or [γ-polyglutamic acid (γ-PGA)], peptide (tyrosine) and γ-aminobutyric acid (GABA). The fermented product having the effects can be effectively used for the development of functional materials. 본 발명은 수경재배인삼을 이용한 복합발효를 통해 기능성 물질이 강화된 발효물 및 이의 제조방법에 관한 것으로, 본 발명에서는 수경인삼 파쇄물을 모노 소듐 글루타메이트(mono sodium glutamate; MSG) 및 고초균으로 1차 발효한 후, 탈지유 및 젖산균으로 2차 발효하여 복합발효물을 제조하였으며, 상기 수경인삼을 이용한 복합발효는 점질물[폴리감마글루탐산(γ-polyglutamic acid; γ-PGA)], 펩타이드(티로신), 감마-아미노뷰티르산(γ-aminobutyric acid; GABA) 등의 다양한 기능성 물질이 증진된 발효물을 생산하며, 상기와 같은 효과를 가지는 발효물은 기능성 소재 개발에 유용하게 활용될 수 있다.