KR102436041B1 - Fermented red ginseng composition prepared using yeast fermentation broth containing medicinal herbs and minerals and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a fermented red ginseng composition prepared by using a herbal mineral yeast fermentation broth and a method for producing the same. According to the manufacturing method of the present invention, by adding minerals to a mixture of various herbal medicines and fermenting them using yeast, the herbal mixture can be fermented more effectively than when fermented by inoculating yeast alone. Active ingredients of physiologically active substances can be effectively used as food. In addition, by immersing red ginseng in the herbal mineral yeast fermentation broth, fermentation and steaming, a large amount of various mineral components can be contained, and the active ingredients of the herbal medicine are contained in the red ginseng, as well as the effect of increasing the content of certain useful ginsenoside components in the red ginseng. can be obtained and can be used in various health functional foods.

Description

Fermented red ginseng composition prepared using yeast fermentation broth containing medicinal herbs and minerals and manufacturing method thereof

The present invention relates to a fermented red ginseng composition prepared by using a herbal mineral yeast fermentation broth and a method for producing the same.

Ginseng is a representative nourishing and tonic agent that has been used for a long time, and pharmacological studies on its ingredients are being conducted a lot. Ginseng exhibits various effects such as improvement of hyperlipidemia, enhancement of liver function, anti-stress effect, immune enhancement, improvement of brain function, and anti-cancer effect, and plays a role in maintaining homeostasis of the human body. In particular, ginseng saponin has a unique chemical structure that is different from saponin found in other plants, and has a unique pharmacological effect.

Ginseng can be divided into fresh ginseng, white ginseng, red ginseng, and black ginseng according to the processing method. It is known that fresh ginseng harvested from the field contains a lot of moisture, white ginseng is usually dried, red ginseng is steamed 1 to 3 times at high temperature with steam, and black ginseng is steamed 9 times. Red ginseng is produced by heat-treating fresh ginseng and is known to exhibit superior medicinal efficacy compared to white ginseng.

Ginsenosides contained in ginseng can be largely divided into panaxadiol (PD) and excitatory panaxatriol (PT), and the effects of major ginsenosides are summarized in Table 1 below.

Due to the efficacy of red ginseng, the consumption of red ginseng has been increasing recently. As a factor determining the efficacy of red ginseng, it is a change in the composition of red ginseng that occurs during steaming and drying of red ginseng. In other words, the content of the active ingredient (saponin) in red ginseng varies greatly depending on the conditions under which steaming and drying of red ginseng is repeated. is being done

Poria cocas is a white or grayish-white mycelium parasitic in the soil of a pine tree stump. When taken, the qi and blood are common, giving the hair a shine, alleviating or healing hair loss, and has an excellent nourishing and tonic effect. It is known to have the effect of lightening and brightening the skin.

Licorice ( Glycyrrhiza uralensis ) has been used as a basic useful medicine indispensable in oriental medicine. Licorice not only makes the stomach of the human body healthy, but also treats cold sores in the intestines and intestines, strengthens the muscles and bones, as well as treats various boils and bruises, detoxifies the poison of all kinds of medicinal herbs, helps the lungs and helps with cooling and fever. It is a herb with great detoxification effect. It relieves acute symptoms such as cramps and pain, removes heat poison, and relieves inflammation, so it is effective when used when sore throat or boils occur. In addition, glycyrrhizin, one of the main components of licorice, is a component that imparts a unique sweetness to licorice.

Rehmanniae radix preparata is warm in nature, sweet in taste, slightly bitter, and non-toxic. It is used for irregular menstruation, weak constitution, stunted growth in children, dementia, premature ejaculation, and erectile dysfunction. It improves blood circulation and improves peripheral microcirculation in various chronic diseases. Inhibition of the immune system, the effect of increasing immunity, anticancer action, increase in fibrinolytic system activity, reduction of polybrene-induced red blood cell aggregation, and increase in red blood cell deformability and ATP content have been reported.

Paeoniae radix alba is bitter in taste and slightly cold in nature. It enriches blood, stops pain and sweat, stops hemorrhage, eliminates liver fire, and makes urine come out well. One of the active ingredients, pheniflorin, has sedative, analgesic, antispasmodic, antipyretic, anti-inflammatory, anti-ulcer, blood pressure lowering, and coronary vasodilation effects. It exhibits analgesic action, antispasmodic action, anti-inflammatory action, and hemostatic action. Peony also exhibits antibacterial action. Hemorrhagic disease, abdominal pain due to blood clots, abdominal pain due to gastrointestinal spasms, cramping pain in limbs, neuralgia, rheumatoid arthritis, menstrual pain, chest pain, headache and dizziness due to liver cramps, nervous breakdown, frequent menstruation, irregular uterine bleeding , For spontaneous sweating, it is used for cold sweat, dysentery, dysentery, and pimples.

Cinnamomi cortex is the trunk and branch bark of Cinnamomum loureirii or Cinnamomum cassia , and the main components are cinnamicaldehyde, camphene, cineol, linalool (Cineol), Linalool) and Eugenol are known to have soothing and antibacterial effects.

Baekchul ( Atractylodis rhizoma ) is known as a main ingredient, such as attractylone (Atractylone), attractylenolide (Atractylenolide) I, Ⅱ, Ⅲ, beta-eudesmol (ß-Eudesmol), hynesol (Hynesol). It is a root plant of the Asteraceae family with a bitter and sweet taste, and it swells the spleen and has effects such as gastric, diuretic, nourishing, and sedative.

Cnidium officinale contains a large amount of aromatic essential oil, so it smells good. The main ingredients include cnidilide, neocnidilide, ligustilide, and the like. The young shoots are eaten as a vegetable, and the rhizomes are dried and used as medicine. It has a mild medicinal property and a sour taste, and when it enters the body, it has an analgesic effect that stimulates blood circulation and relieves pain. Therefore, it is often applied to headaches. For women, it eliminates menstrual irregularities, menstrual pain, postpartum abdominal pain and dizziness. In addition, it activates the function of the liver, and when it is taken for anemia, it is effective for hematopoiesis. It is also improving symptoms of pain in the heart area due to insufficiency of contraction of the heart muscle. Those with weak back and leg bones and frequent muscle cramps will improve their symptoms when taking it.

Angelica gigas is a plant root that has a bitter, sweet or spicy taste, and its main ingredients are coumarin derivatives such as decursin, decursinol, and nodakenin, alpha-pinene. (α-Pinene), limonene, beta-eudesmol (β-Eudesmol), elemol (Elemol), imperatorin (Imperatorin) and the like. It is effective for various female diseases, menstrual irregularity, menstrual pain, anemia, underdevelopment of the uterus, lack of blood after childbirth, and menopausal disorders.

Astragalus membranaceus is mainly used for diuretic, tonic, blood pressure lowering, blood sugar lowering, immune enhancement, antitumor, antiviral, etc. Formononetin), triterpenoid glycoside, and beta-sitosterol, as well as saponins, astragaloside and sugar are known as main components.

For example, in the prior art related to the enhancement of the efficacy of ginseng or red ginseng, in Korean Patent Publication No. 10-0425022, one or two selected from omija, hawthorn, cornflower, quince, plum, citron, tangja, apple, pomegranate and orange Although it discloses a processed ginseng extract in which the ratio of ginsenoside (Rg3+Rg5)/(Rb1+Rb2+Rc+Rd) is enhanced by steaming more than one kind of herbal medicine with ginseng, the patent discloses the ginsenoside Rg3 and Rg5 An increase in the content was confirmed, and there is only a description that the vasodilatory action was enhanced.

In addition, Korean Patent Publication No. 10-1343819 discloses a red ginseng concentrate composition in combination with vitamins and minerals while using the efficacy against various types of ginsenosides contained in red ginseng, but the patent discloses fermentation using yeast bacteria. It is different from the manufacturing method of the present invention in that vitamins and minerals are simply added to the red ginseng concentrate powder without a process.

After several years of research for the purpose of reinforcing minerals and effective physiologically active ingredients that are not present in red ginseng, and enhancing the specific ginsenoside content in red ginseng, the present inventors selected a mixed herbal medicine of baekbokryeong, licorice, sukjihwang, white peony and broiler, and mixed these After fermenting the crude drug with yeast bacteria containing minerals, red ginseng was added thereto and subjected to additional fermentation and steaming process to complete the object of the present invention.

Korean Patent Registration No. 0425022, processed ginseng extract and pharmaceutical composition containing the same, registered on March 17, 2004. Korea Patent No. 1343819, red ginseng concentrate powder containing 11 kinds of ginsenosides as active ingredients, anti-stress, anti-hyperlipidemia and anti-obesity composition and health functional food composed of vitamins and minerals, December 16, 2013 registration.

It is an object of the present invention to provide a method for preparing a fermented red ginseng composition prepared by using a herbal mineral yeast fermentation broth.

Another object of the present invention is to provide a fermented red ginseng composition prepared using a herbal medicinal mineral yeast fermentation broth and various uses thereof.

The method for producing a fermented red ginseng composition of the present invention,

pulverizing and sterilizing the washed herbal materials to prepare a herbal mixture (step 1);

Adding 0.01 to 2 wt% of minerals and 0.01 to 10 wt% yeast with respect to the total weight of the herbal mixture, and fermenting at 25 to 40 °C for 24 to 48 hours to prepare a herbal mineral yeast fermentation (step 2);

immersing 5-100 parts by weight of red ginseng in 100 parts by weight of the herbal mineral yeast fermentation broth of the second step and fermenting it for 24-48 hours at 25-40 ℃ (Step 3);

Steaming the fermentation mixture of the third step at 75-80° C. for 6-8 hours (step 4);

Putting the fermentation mixture of the fourth step in a drying room with elvan stone and loess and drying it for 24 to 72 hours by applying hot air at 25 to 40 ° C (step 5);

Putting a mixture of the dried herbal medicine and red ginseng of the fifth step into the tank, and adding an aqueous ethanol solution 5 to 20 times the weight of the herbal medicine and red ginseng (step 6); and

Heating the tank with a heater so that the internal temperature is maintained at 70-95° C., applying ultrasonic vibration and micro-bubbles to the red ginseng and alcohol aqueous solution to extract it, and then separating and concentrating the extract to prepare a fermented red ginseng composition (Step 7) ; may be included.

The herbal medicine of the first step is included by mixing baekbokryeong, licorice, sukjihwang, ear peony and broiler in a weight ratio of 1-3: 1-3: 1-3: 1-3: 1-3.

In addition, the effect of the present invention is further increased by selectively adding one or more of ginseng, baekchul, cheongung, angelica and hwanggi in a weight ratio of 1 to 3 to the herbal medicine mixture of baekbokryeong, licorice, sukjihwang, peony and broiler in the first stage. can do it

The herbal material of the first step may be washed with a water bath immersion method and a rotary spray washing method, and then dehydrated or dried. In addition, the washed herbal material can be coarsely crushed or crushed, respectively, to a size of 120 to 180 mesh using a grinder. In addition, the crushed herbal material can be transferred to a sterilization tank, steam sterilized at 90-120° C. for 30 minutes to 2 hours, cooled to room temperature, and then transferred to an incubator.

The mineral of the second step may consist of one or more sources from the group consisting of calcium, phosphorus, potassium, iron, sulfur, chlorine, sodium, copper, zinc, manganese, magnesium, selenium, iodine, molybdenum, cobalt, and chromium, Preferably, it may consist of a source of calcium, iron, copper, zinc, manganese, magnesium and selenium.

Furthermore, water-soluble seaweed calcium, iron lactate, copper sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, and sodium selenite as a source of calcium, iron, copper, zinc, manganese, magnesium and selenium, which are preferred minerals in the second step, are used. It is made up of

The yeast of the second step may be at least one selected from the group comprising Saccharomyces cerevisiae , Saccharomyces ellipsoidus , and fermentation using conventional yeast fermented under conditions.

The aqueous solution of alcohol in the sixth step is preferably 50 to 95% by weight of alcohol, and more preferably 60 to 80% by weight of alcohol.

The herbal medicine and red ginseng mixture of the seventh step was put in a fabric bag and put in water to facilitate the separation of the residue after the extraction operation.

According to the method described above, the present invention provides a fermented red ginseng composition and various foods such as health functional food, nutritional supplement food, functional food, health food, and tea food containing the fermented red ginseng composition.

According to the manufacturing method of the present invention, by adding minerals to a mixture of various herbal medicines and fermenting them using yeast, herbal medicines and red ginseng can be fermented more effectively than when fermented by inoculating yeast alone. The active ingredients of the physiologically active substances contained in it can be effectively used as food. In addition, by immersing red ginseng in the herbal mineral yeast fermentation broth and fermenting it, various mineral components can be contained in large amounts, and the active ingredients of the herbal medicine are contained in the red ginseng.

In addition, during the dry fermentation process, the dried surface of red ginseng acts as a shielding film to prevent volatilization of useful volatile components to a large extent, and the effect of increasing the content of specific ginsenoside components with strong physiological activity in red ginseng can be obtained In particular, the contents of ginsenosides Rg2, Rb1, Rb2, Rb3, F4, Rc, Rg3 and mineral components were significantly increased compared to that of red ginseng undergoing general fermentation.

The main pharmacological actions of ginsenosides increased in fermented red ginseng prepared by the method of the present invention are shown in Table 2 below.

In addition, the fermented red ginseng composition prepared using the herbal mineral yeast fermented liquid of the present invention can be ingested by consumers without any objection because the characteristic taste and flavor of the herbal medicine is added instead of the strong flavor peculiar to red ginseng is weakened.

The fermented red ginseng composition prepared in the present invention has no particular limitation on intake, and does not exhibit toxicity, like general red ginseng.

Therefore, the present invention can provide the fermented red ginseng composition in the form of a food composition, and the food composition can be in the form of a nutritional supplement food, a health food, or the like. In addition, by adding the fermented red ginseng composition of the present invention to food, the active ingredient of red ginseng can be easily ingested, the taste and flavor of the food can be enriched, and digestion and absorption can be facilitated.

1 is a flowchart sequentially illustrating a process of preparing a fermented red ginseng composition prepared using the herbal mineral yeast fermentation broth of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided so that this disclosure will be thorough and complete, and will fully convey the spirit of the invention to those skilled in the art.

<Example 1. Preparation of fermented red ginseng composition using herbal mineral yeast fermentation broth>

After mixing the washed baekbokryeong, licorice, succulents, white peony, and broiler in a weight ratio of 1: 1: 1: 1: 1, use a grinder to coarsely pulverize or crush each into a size of 120 to 180 mesh to make herbal medicines Prepare the mixture. Then, it is transferred to a sterilization tank, steam sterilized at 90~120℃ for 30 minutes~2 hours, cooled to room temperature, and then transferred to an incubator.

10 g of minerals (calcium, iron, copper, zinc, manganese, magnesium and selenium as a source of water-soluble seaweed calcium (containing 12.1% of calcium), iron lactate, copper sulfate, zinc sulfate, manganese sulfate, magnesium sulfate, Sodium selenite) was added in the same equivalence ratio based on the mineral. In addition, 50 g of Saccharomyces cerevisiae yeast is added and mixed homogeneously, and then fermented for 36 hours at 37° C. to prepare a fermented herbal medicinal mineral yeast.

200 g of red ginseng (commercially purchased) is immersed in the prepared herbal medicinal mineral yeast fermentation broth, fermented for 36 hours at 37° C., and then steamed at 75° C. for 7 hours.

The fermented and steamed herbal red ginseng fermentation mixture is placed in a drying room with elvan stone and loess, and is dried for 48 hours by applying hot air at 40°C.

A mixture of dried herbal medicine and red ginseng is put into the tank, and 10L of 70 wt% alcohol is added.

The tank was heated with a heater so that the internal temperature was maintained at 80-85° C., and ultrasonic vibration and microbubbles were applied to the mixture of herbal medicines and red ginseng and the aqueous alcohol solution, extracted and concentrated for 8 hours to prepare about 150 g of a fermented red ginseng composition. .

<Comparative Example 1. Preparation of fermented red ginseng composition using herbal medicinal mineral yeast fermentation broth>

The same procedure as in Example 1, but without mixing minerals (calcium, iron, copper, zinc, manganese, magnesium and selenium source) 50 g of Saccharomyces cerevisiae using yeast fermented herbal medicine yeast A processed herbal medicine red ginseng composition was prepared.

<Example 2. Analysis of ginsenoside and mineral content of fermented red ginseng composition of the present invention>

Analysis of the content of ginsenoside was confirmed by the following analysis conditions by HPLC analysis method commonly used in the art.

The mineral content was analyzed using an inductively coupled plasma mass spectrometer (ICP/MS: Varian820.Australia). In order to optimize the interference effect of the interfering material in the sample, the CRI (collision reaction interface) system was applied and analyzed, and the analysis conditions were confirmed as follows.

The contents of ginsenosides and minerals according to yeast fermentation or mineral yeast fermentation of the fermented red ginseng composition prepared according to the present invention were analyzed, and the results are shown in Tables 3 and 4 below.

As shown in the ginsenoside content analysis results in Table 3, the fermented red ginseng composition using the mineral yeast fermentation of Example 1 of the present invention has 4 times more Rg2, Rb2 and Rg3 than the fermented red ginseng composition using the yeast fermentation without the mineral of Comparative Example 1. Physiological activity of Rg2, Rb2 and Rg3 ginsenosides due to increased ginsenoside content (platelet aggregation inhibitory action, plasmin activation action, central nervous system suppression action, DNA/RNA synthesis promoting action, adrenocorticotropin secretion promoting action, anti An excellent fermented red ginseng composition with enhanced diabetic action and cancer cell metastasis inhibition) was obtained.

From the mineral content analysis results in Table 4, the fermented red ginseng composition using mineral yeast fermentation of Example 1 of the present invention obtained an excellent fermented red ginseng composition with enhanced minerals than the fermented red ginseng composition using only yeast fermentation without the minerals of Comparative Example 1.

As can be seen from Tables 3 and 4, by adding minerals to the mixture of various herbal medicines of the present invention and fermentation using yeast, the specific ginseno content contained in herbal medicines and red ginseng compared to the case of fermentation by inoculating yeast alone It can be effectively used as a food fortified with active ingredients of side bioactive substances. In addition, by immersing and fermenting red ginseng in the herbal mineral yeast fermentation broth, a large amount of various mineral components may be contained, and the active ingredients of the herbal medicine may be contained in the red ginseng.

In addition, through an additional special drying process, the dried surface of red ginseng acts as a shielding film to prevent volatilization of useful volatile components to a large extent. effect can be obtained. In particular, the contents of ginsenosides Rg2, Rb2 and Rg3 were significantly increased compared to that of red ginseng undergoing general fermentation, and copper, zinc and manganese components among the 7 minerals were significantly increased.

Through this, the nutritional component of the composition changes depending on whether or not minerals are added in the manufacturing process of the present invention. .

<Experimental Example 1. Platelet aggregation inhibitory activity of fermented red ginseng composition>

Platelets were human concentrated platelets, which were washed once with washing buffer (138 mM NaCl, 2.7 mM KCl, 12 mM NaHCO ₃ , 0.36 mM NaH ₂ PO ₄ , 5.5 mM Glucose, 1 mM EDTA, pH 6.5). Then, resuspended in suspending buffer (138mM NaCl, 2.7mM KCl, 12mM NaHCO ₃ , 0.36mM NaH ₂ PO ₄ , 5.5mM Glucose, 0.49mM MgCl ₂ , 0.25% gelatin, pH 7.4), and centrifuged at 3,000 rpm for 10 minutes. After separation, it was resuspended in suspending buffer, and the platelet count was adjusted to be 4x10 ⁹ /ml. Then, 2.5 μl collagen was added to 1 ml suspension and reacted for 5 minutes, and platelet aggregation was measured at 37° C. using a whole-blood aggregometer (Chrono-log, USA).

The fermented red ginseng composition of Example 1 and the human platelet aggregation inhibitory activity of Comparative Example 1 were evaluated, and the results are shown in Table 5.

As shown in Table 5, first, aspirin showed strong inhibition of platelet aggregation in a concentration-dependent manner of 37.5% at a concentration of 0.5 mg/ml, thereby confirming the rationale for its use as an antithrombotic agent in clinical practice. On the other hand, the fermented red ginseng composition of Example 1 showed 52.0% human platelet aggregation ability at a concentration of 5mg/ml, which was significantly superior to platelet aggregation inhibitory activity at a concentration of 5mg/ml of Comparative Example 1 of 69.5% can be seen to have Therefore, it was confirmed that the fermented red ginseng composition of the present invention exhibited excellent platelet aggregation inhibitory activity.

The fermented red ginseng composition prepared in the present invention has no particular limitation on intake, and does not exhibit toxicity, like general red ginseng.

In addition, the fermented red ginseng composition using the herbal mineral yeast fermented liquid of the present invention can be consumed by consumers without any objection because the characteristic taste and flavor of the herbal medicine is added instead of the strong flavor peculiar to red ginseng being weakened.

Therefore, the present invention can provide the fermented red ginseng composition in the form of a food composition, and the food composition can be in the form of a nutritional supplement food, a health food, or the like. By adding the fermented red ginseng composition of the present invention to food, the active ingredient of red ginseng can be easily ingested, the taste and flavor of the food can be enriched, and digestion and absorption can be facilitated.

<Formulation Example 1. Preparation of health food containing fermented red ginseng composition>

1-1. Manufacturing of health food

The fermented red ginseng composition prepared in Example 1 41 kg, brewer's yeast 20 kg, soy protein isolate 18.4 kg, polydextrose 10 kg, indigestible dextrin 8 kg, vitamin B1 hydrochloride 0.2 kg, vitamin B2 0.1 kg, vitamin B6 hydrochloride 0.1 kg, vitamin C 0.5 kg , 0.5 kg of vitamin E, 1 kg of seaweed calcium, and 0.2 kg of zinc oxide were mixed and processed to prepare a health food.

1-2. Manufacturing of functional foods

Functional food was prepared by mixing and processing 81 kg of the fermented red ginseng composition prepared in Example 1, 1 kg of coenzyme Q10, 2 kg of grape seed extract powder, 2 kg of vitamin C, 2 kg of vitamin E, 10 kg of erythritol, and 2 kg of malic acid.

1-3. Manufacture of nutritional supplements

70 kg of fermented red ginseng composition prepared in Example 1, 26.49 kg of isolate soy protein, 1 kg of seaweed calcium, 0.75 kg of magnesium oxide, 0.02 kg of zinc oxide, 0.2 kg of vitamin B1 nitrate, 0.12 kg of pyridoxine hydrochloride, 0.12 kg of nicotinic acid amide, 0.8 kg of vitamin C kg and 0.5 kg of vitamin E were mixed and processed to prepare a nutritional supplement.

1-4. Manufacture of beverages

A tea food was prepared by mixing and processing 14 kg of the fermented red ginseng composition prepared in Example 1, 12 kg of mate extract, 10 kg of green tea extract powder, 10 kg of prune juice powder, 10 kg of inulin, 20 kg of erythritol, and 24 kg of lactose.

Claims (10)

Preparation of a herbal mixture by mixing, pulverizing and sterilizing herbal medicines composed of baekbokryeong, licorice, sukhumi yellow, white peony, and broiler in a weight ratio of 1-3: 1-3: 1-3: 1-3: 1-3, respectively (1) step);
preparing a fermented herbal mineral yeast broth by adding 0.01 to 2% by weight of minerals and 0.01 to 10% by weight of yeast based on the total weight of the herbal mixture and fermentation (step 2);
immersing and fermenting 5 to 100 parts by weight of red ginseng based on 100 parts by weight of the herbal mineral yeast fermentation broth of the second step (step 3);
steaming the fermentation mixture of the third step (step 4);
Putting the fermentation mixture of the fourth step in a drying chamber and drying by applying hot air (step 5);
Putting the mixture of the dried herbal medicine and red ginseng of step 5 into the tank, and adding an aqueous alcohol solution (step 6); and
Preparing a fermented red ginseng composition by extracting the mixture while heating the sixth step, and then separating and concentrating the extract (step 7);
A method for producing a fermented red ginseng composition, characterized in that it consists of delete The method of claim 1,
The herbal medicine of step 1 is obtained by selectively adding one or more of ginseng, baekchul, cheongung, angelica and astragalus in a weight ratio of 1-3: 1-3: 1-3: 1-3: 1-3, respectively. Method for producing a fermented red ginseng composition, characterized in that mixing. The method of claim 1,
The mineral of the second step is calcium, phosphorus, potassium, iron, sulfur, chlorine, sodium, copper, zinc, manganese, magnesium, selenium, iodine, molybdenum, cobalt, fermentation, characterized in that at least one mineral selected from chromium A method for preparing a red ginseng composition. The method of claim 1,
The yeast of the second step is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ), Saccharomyces ellipsoidus ( Saccharomyces ellipsoidus ) Method of producing a fermented red ginseng composition, characterized in that at least one yeast selected from the group consisting of. A fermented red ginseng composition prepared by the method of any one of claims 1, 3, 4 and 5. 7. The method of claim 6,
The composition is a fermented red ginseng composition, characterized in that the ginsenoside Rg2, Rb2, and Rg3 content is increased 4 times or more compared to the fermented red ginseng composition prepared without adding minerals. A health functional food comprising the fermented red ginseng composition of claim 6. A nutritional supplement comprising the fermented red ginseng composition of claim 6. A tea food comprising the fermented red ginseng composition of claim 6.

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