A PERSIMMON VINEGAR CONTAINING RED GINSENG EXTRACT

From the paper

Abstract

Persimmon vinegar containing a red ginseng extract is provided to improve taste of persimmon vinegar by reducing unique smell and sour taste of the persimmon vinegar, and induce fatigue recovery and male hormone increase in a user. The red ginseng persimmon vinegar contains a mixture containing persimmon vinegar and red ginseng extract having identical sugar degree in a volume ratio of 10:1 to 10:3, and 10-30% of the Rubus coreanus Miq. extract having identical sugar degree or 1-10% of the Phellinus linteus extract having identical sugar degree based on the volume of the mixture. The persimmon vinegar is prepared by naturally fermenting persimmons at 15-25 deg.C for 4-6 months, pulverizing and filtering the naturally fermented persimmons, and maturing the filtered liquid at 15-25 deg.C for 6-8 months. The red ginseng extract is prepared by pressing red ginseng or fermented red ginseng, or extracting red ginseng with hot water or ethanol.