[hy-1 Fermented Red Ginseng] Patent _ Fermented red ginseng using conversion by enzyme mixture and fermentation

The present invention relates to a method for producing fermented red ginseng concentrate using red ginseng enzyme conversion and lactic acid fermentation. Red ginseng alcohol extract and 3 types of edible enzymes among Cytolase CL5, Sumizyme AC, Cellulase KN, Crystalzyme APXL and Rapidase C80Max were used. It obtains a fermented red ginseng concentrate with enhanced digestibility and absorption rate from red ginseng by fermentation using the lactic acid bacteria Lactobacillus sakei HY7802 isolated from kimchi.