This technology involves a manufacturing method and the resulting extract, where raw deodeok is steamed, fermented with Saccharomyces cerevisiae or Aspergillus oryzae, and then extracted using methanol. The steaming and fermentation processes break down sugars and generate new compounds not originally present in deodeok.
Rich in saponins and polyphenols, deodeok has long been used as a respiratory and immune-boosting food with medicinal properties comparable to ginseng. However, the public is primarily familiar with ginseng, red ginseng, and especially fermented red ginseng, which converts saponins into an absorbable form. Research on the components and efficacy of bioconverted deodeok has been limited, and there have been no prior cases analyzing the changes in components of deodeok subjected to both steaming and fermentation.
This technology consists of steaming deodeok at 90–110°C, followed by fermentation with yeast or koji mold at 15–40°C for 1–20 days. The resulting extract is characterized by increased sugar breakdown and a reduction in lancemaside A, a representative saponin. UPLC analysis confirmed the same novel compounds in both fermentation groups, with higher concentrations found in the Saccharomyces cerevisiae group. This can be applied to immune-boosting fermented deodeok health supplements, respiratory and throat health beverages, and the discovery of novel bioactive compounds derived from deodeok, effectively applying red ginseng's fermentation strategy to deodeok to enhance the value of local specialty deodeok as a functional ingredient.
This invention was developed with support from the Korea Forest Service for the analysis and isolation of changes in the content of antioxidant and anti-inflammatory compounds through the bioconversion of native Korean deodeok.
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