KR102443539B1 - Development of fermented black ginseng extract on the anti-carcinogenic activity - Google Patents

Abstract

Fermented black ginseng having anticancer immune activity and a method for producing the same according to the present invention include a medium preparation step of preparing a black ginseng powder medium by adding black ginseng powder to purified water (S100); pH correction step (S200) of correcting the acidic black ginseng powder medium pH to neutral or basic; Sterilizing the black ginseng powder medium (S300); A culture step of inoculating and fermenting black ginseng powder medium with lactic acid bacteria (S400); and heat-treating the black ginseng lactic acid bacteria fermentation composition (S500).

Description

Fermented black ginseng having anti-cancer immune activity and manufacturing method {Development of fermented black ginseng extract on the anti-carcinogenic activity}

The present invention relates to the development of a fermented black ginseng product having anticancer immunological activity, and more particularly, to a fermented black ginseng product having anticancer immune activity such as uterine cancer and a manufacturing method.

From 1999 to 2015, the number of cancer patients in Korea reached 1.61 million, and cancer is the number one cause of death in Korea and carries a significant social burden. Thyroid cancer, which had previously had the highest incidence, fell for the third time, and colorectal cancer rose to the second highest incidence, and the number of new cancer patients in 2015 was 214,701 (113,335 men, 101,366 women). ) was statistically (See Table 1 below)

According to the World Health Organization's International Agency for Research on Cancer (IARC), in 2018, 17 million people worldwide were diagnosed with cancer and 9.5 million died from cancer, and 1 in 6 people worldwide died from cancer. is currently doing. (See Table 2 and Table 3 below)

In this situation, anticancer drugs currently on the market are actively researched to develop effective and competitive functional foods for disease prevention due to the economic burden of the drug, the risk of side effects due to continuous use, and concerns about resistance to the drug. is proceeding

At this point, especially, the development of anticancer-related health functional food products of ginseng products, which are known to have excellent anticancer effects, are being actively developed. The pharmacological action and clinical applications of ginseng are very diverse, so it is widely used in cardiovascular diseases such as hypertension and angina pectoris, digestive system diseases such as chronic gastritis, psychiatric diseases such as diabetes, depression and neurasthenia, and diseases such as yin and energy loss. Among them, black ginseng refers to ginseng dried after steaming fresh ginseng, and its basic efficacy is similar to that of red ginseng and is usually steamed and dried by steaming and drying ginseng in 9 steamed or white ginseng, but in terms of ingredients, fresh ginseng or white ginseng is and other active ingredients are known to be produced.

In the composition of ginseng saponin (Ginsenoside), fresh ginseng contains a lot of Rb1, Rg1, Re, etc., whereas in red ginseng, Rg3, which is physically created during the steaming process, is the most, followed by Rg1 and Rh2, and black ginseng is Rg3, Rk1, Rg5 Contains ingredients that help improve cognition and memory.

Korean Patent Registration No. 10-2053735 “Fermented composition of black ginseng lactic acid bacteria and its manufacturing method”

The present invention has been devised to solve the above problems, and it is to provide a fermented black ginseng product having anticancer immune activity from a high-functional black ginseng fermented product fermented through bioconversion technology and a manufacturing method thereof.

In addition, the present invention aims to provide a highly functional black ginseng fermented product and a manufacturing method thereof by establishing a pretreatment process of ginseng raw material, analyzing the selection and characteristics of an active substance converting enzyme, and fermenting it through bioconversion technology.

In order to achieve this object, the method for producing a fermented black ginseng product having anticancer immune activity according to an embodiment of the present invention includes a medium manufacturing step of preparing a black ginseng powder medium by adding black ginseng powder to purified water (S100); pH correction step (S200) of correcting the acidic black ginseng powder medium pH to neutral or basic; Sterilizing the black ginseng powder medium (S300); A culture step of inoculating and fermenting black ginseng powder medium with lactic acid bacteria (S400); and heat-treating the black ginseng lactic acid bacteria fermentation composition (S500).

In the method for producing fermented black ginseng having anticancer immune activity according to an embodiment of the present invention, the black ginseng powder is washed with ginseng; a washing step (S10); A preliminary drying step of drying the washed ginseng (S20); After maintaining the dried ginseng at 60 to 70 ℃ for 10 to 20 minutes, the temperature is raised to 90 to 98 ℃ and steaming step (S30) of steaming for 2 to 5 hours; A primary drying step of drying the steamed ginseng (S40); The second steaming step (S50) of raising the temperature of the dried ginseng to 90 to 98 ℃ and steaming the dried ginseng for 2 to 5 hours; Secondary drying step of drying the steamed ginseng (S60); The third steaming step (S70) of raising the temperature of the dried ginseng to 90 to 98 ° C and steaming the ginseng for 2 to 5 hours; and a third drying step (S80) of drying the steamed ginseng so that the final moisture content is 15% or less.

In addition, the present invention proposes a fermented black ginseng having anticancer immune activity prepared by the above-described fermented black ginseng production method.

The fermented black ginseng according to the present invention has anticancer immune activity by promoting cytokine secretion such as IL-2 and γ-IFN accompanied by cell proliferation inhibitory activity against human uterine cancer cells (HeLa) and immune cell activity. Confirmed.

In addition, the present invention showed that the fermented black ginseng was produced by using HeLa (human uterine cancer cell line), HL-60 (human promyelocytic leukemia cell line), Molt-4 (human lymphoblastic leukemia cell line) and AGS (human gastric cancer cell line) through the cell viability test. The effect on the survival rate (cancer cell death) was confirmed with an in vitro cultured cell line test system.

The effects obtainable in the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the description below. .

1 is a process flow chart of a method for producing fermented black ginseng having anticancer immune activity according to an embodiment of the present invention.
Figure 2 is another process flow chart of the method for producing a fermented black ginseng having anticancer immune activity according to an embodiment of the present invention.
Figure 3 is a view showing the pH and the number of lactic acid bacteria according to the culture time of the fermented black ginseng production method having anticancer immune activity according to an embodiment of the present invention.
4 is a view showing the effect of fermented black ginseng having anticancer immune activity on the survival rate of HeLa (human uterine cancer cell line) according to an embodiment of the present invention.
5 is a view showing the effect of fermented black ginseng having anticancer immune activity on the survival rate of HL-60 (human promyelocytic leukemia cell line) according to an embodiment of the present invention.
6 is a view showing the effect of fermented black ginseng having anticancer immune activity on the survival rate of Molt-4 (human lymphoblastic leukemia cell line) according to an embodiment of the present invention.
7 is a view showing the effect of fermented black ginseng having anticancer immune activity on the survival rate of AGS (human gastric cancer cell line) according to an embodiment of the present invention.
8 is a view showing the effect of fermented black ginseng having anticancer immune activity according to an embodiment of the present invention to promote apoptosis of cancer cells.
9 to 12 are views showing the effect of black ginseng on anticancer activity of fermented black ginseng having anticancer immune activity according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. The embodiments and drawings introduced below are provided as examples so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art. In addition, unless there is another definition in the technical and scientific terms used in the present invention, it has the meaning commonly understood by those of ordinary skill in the art to which this invention belongs, and in the following description and accompanying drawings, the present invention Description of known functions and configurations that may unnecessarily obscure the gist of will be omitted.

Hereinafter, the technical idea of the present invention will be described in more detail with reference to the accompanying drawings.

Since the accompanying drawings are merely examples shown to explain the technical idea of the present invention in more detail, the technical idea of the present invention is not limited to the form of the accompanying drawings.

The method for producing fermented black ginseng having anticancer immune activity according to an embodiment of the present invention includes a medium preparation step (S100), a pH correction step (S200), a sterilization step (S300), a culturing step (S400) and a heat treatment step (S500) includes

The medium preparation step (S100) is a step of preparing a black ginseng powder medium by adding black ginseng powder to purified water.

In detail, the medium preparation step (S100) is to add 1 wt% or more of black ginseng powder to purified water based on 100 wt% of the black ginseng powder medium, so that the black ginseng powder medium contains black ginseng powder at a concentration of 1% or more. can

More preferably, based on 100% by weight of the black ginseng powder medium, 1 to 2% by weight of black ginseng powder may be mixed, so that the black ginseng powder medium contains the black ginseng powder at a concentration of 1 to 2%.

Accordingly, when the concentration of black ginseng powder is less than 1%, the ginsenoside conversion effect is insignificant, and the black ginseng powder may exceed 2% by weight, but considering the realistic unit price and fermentation efficiency, the black ginseng powder is 1% by weight. It is preferable to contain it at a concentration of ∼ 2%.

Next, the pH correction step (S200) is a step of correcting the acidic black ginseng powder medium pH to neutral or basic.

The black ginseng powder medium obtained as described above exhibits an acidity of pH 3 to 5. In order to correct the acidic black ginseng powder medium to neutral or basic, a base is added to the black ginseng powder medium.

The base includes at least one material selected from KOH, NaOH, LiOH, Ba(OH) ₂ , Mg(OH) ₂ and Ca(OH) ₂ , and is preferably NaOH, in this case, the concentration of the base is characterized in that it is 1 to 10 N.

The method for producing fermented black ginseng having anticancer immune activity according to the present invention includes the above-described medium production step (S100), pH correction step (S200), sterilization step (S300), culturing step (S400) and heat treatment step (S500). If the pH correction step (S200) is omitted, it is difficult to have anticancer immune activity. For example, HeLa (human uterine cancer cell line), HL-60 (human promyelocytic leukemia cell line), Molt-4 (human lymphoblastic leukemia cell line), and AGS (human gastric cancer cell line) cell viability on the effect (cancer cell death) on the survival rate is difficult to significantly reduce.

Next, in the sterilization step (S300), the prepared black ginseng powder medium is sterilized at about 110 to 130° C. for about 10 to 20 minutes, thereby completely killing microorganisms or spores of microorganisms that may be hosting the raw black ginseng.

In addition, the sterilization step (S300) may be mixed by adding more sugar to the black ginseng powder medium in order to match the optimal culture conditions of the lactic acid bacteria during the culturing step (S400) to be described later. At this time, the sugar may be added so that the sugar content of the black ginseng powder medium is 4 to 6 brix, preferably 5 brix. This is because the growth and sensory scale of bacteria is the best at the sugar content. As a specific example, the saccharide may be sucrose, and upon addition, 4.5% sucrose and 300 mL of purified water may be used.

Next, the culturing step (S400) is to inoculate the lactic acid bacteria in the black ginseng powder medium and ferment, while stirring the black ginseng powder medium at 40 to 60 rpm, it is possible to prepare a black ginseng lactic acid bacteria fermentation composition.

Here, the lactic acid bacteria have probiotic activity (acid resistance, bile resistance, etc.) and enzyme activity, and also exhibit excellent antibacterial activity. to be.

The Lactobacillus plantarum SRCM 102370 is a strain established by separating and culturing Altari kimchi at the Fermentation Microbiology Industry Promotion Agency, and as a result of a sequence homology search, it was confirmed that it was Lactobacillus plantarum . Specifically, it has excellent acid resistance, bile resistance and enzyme activity, With antibacterial activity, it has excellent inhibition ability against harmful microorganisms from food poisoning, can convert ginsenosides, and has excellent fermentation aptitude for black ginseng.

In detail, during the culture step (S400), lactic acid bacteria can be inoculated into the black ginseng powder medium at 3% by weight or more and fermented at 30 to 40°C for 45 hours or more, and lactic acid bacteria are inoculated at 3-7% by weight to 48°C at 37°C. It is preferred to ferment for a period of time. In addition, it is most preferable to inoculate the lactic acid bacteria at 5% by weight.

At this time, the fermentation temperature is set in a range similar to 30 to 37°C depending on the results of culturing the lactic acid bacteria, and if it is outside the fermentation temperature, the fermentation efficiency may decrease, that is, if it is less than 25°C, the enzyme activity is low and fermentation takes a lot of time. It may not be sufficiently fermented, and if it exceeds 45 ℃, the enzyme is inactivated and fermentation efficiency may be lowered, so it is preferable to ferment at 30 to 40 ℃ outside the above problem. In addition, if the fermentation time is less than 45 hours, the fermentation may not be performed sufficiently.

Finally, the heat treatment step (S500) is a step of heat-treating the black ginseng lactic acid bacteria fermentation composition prepared in the culturing step (S40) at 75 to 85° C. for 0.1 to 1 hour.

In addition, in the method for producing fermented black ginseng having anticancer immune activity according to another embodiment of the present invention, the black ginseng powder is washed (S10); preliminary drying step (S20); First steaming step (S30); primary drying step (S40); Second steaming step (S50); secondary drying step (S60); 3rd steaming step (S70); It includes a tertiary drying step (S80).

First, the washing step (S10) is a step of washing the ginseng.

The washing step (S10) is a step of removing foreign substances such as soil and vinyl by putting ginseng in a cylindrical washing machine. In the washing step (S10), be careful not to damage the ginseng as much as possible, and if there is a spot or a wound on the ginseng skin, the product value decreases and it is easy to break when drying, so it is better to select a good quality product after washing.

Next, in the preliminary drying step (S20), the ginseng washed in the washing step (S10) is internally dried at 30 to 40° C. for 3 to 10 hours, and externally dried in the sun for 1 to 2 days. In this case, the internal drying may be using a hot air dryer.

Next, the first steaming step (S30) is a step of maintaining the ginseng dried in the preliminary drying step (S20) at 60 to 70° C. for 10 to 20 minutes, then raising the temperature to 90 to 98° C. and steaming the ginseng for 2 to 5 hours. to be.

At the time of the first steaming step (S30), the dried ginseng is put into the steaming machine and the temperature can be quickly raised from room temperature (about 20 to 30°C) to the above temperature range. The temperature increase rate may be 10 ~ 100 ℃ / min, if the temperature increase rate range is satisfied, it is good to achieve the object of the present invention.

In addition, if the temperature in the first steaming step (S30) is less than 90 ℃, it is difficult to sterilize and remove harmful substances or toxins contained in ginseng (fresh ginseng). In particular, due to the characteristics of ginseng, the content of saponin useful for the human body increases during steaming, causing a change in color. This is because there is a problem such as the above-mentioned temperature range, and in this process, the color of ginseng is changed to brown, so that it has a color similar to that of red ginseng.

Next, the first drying step (S40) is a step of drying the ginseng steamed in the first steaming step (S30) at 20 to 40° C. for 15 to 24 hours.

The primary drying step (S40) is to maintain the unique flavor of ginseng by preventing the divergence of the scent possessed by ginseng by drying in a dryer maintained at the above temperature. If the drying time is less than 15 hours, there is no desired drying effect, and if it exceeds 24 hours, the value of ginseng is reduced due to excessive drying, so the time arrangement is important.

Next, the second steaming step (S50) is a step of raising the temperature of the ginseng dried in the first drying step (S40) to 90 to 98°C and steaming the ginseng for 2 to 5 hours.

If the temperature in the second steaming step (S30) is less than 90 ℃, sterilization and removal of harmful substances or toxins contained in ginseng (fresh ginseng) is not smooth, and even if it is higher than 98 ℃, there is no further effect and only energy is wasted There are disadvantages, especially due to the characteristics of ginseng, when the content of saponin useful for the human body increases and causes a change in color during steaming, the increase in saponin at the above temperature is the most active. This is because there is a problem such as the above temperature range, and the color of ginseng changes to dark brown in this process.

In addition, in the second steaming step (S50), the second steaming step (S50) may be performed a plurality of times as a unit process in order to increase the content and color of each desired component after steaming, and the unit process is performed. From the second unit process, ginseng can be steamed for 1 to 3 hours more at the same temperature.

Next, the secondary drying step (S60) is a step of drying the ginseng steamed in the second steaming step (S50) at 20 to 40° C. for 15 to 24 hours.

The secondary drying step (S60) is to maintain the unique flavor of ginseng by preventing the divergence of the scent possessed by ginseng by drying in a dryer maintained at the above temperature. If the drying time is less than 15 hours, there is no desired drying effect, and if it exceeds 24 hours, the value of ginseng is reduced due to excessive drying, so the time arrangement is important.

Next, the third steaming step (S70) is a step of raising the temperature of the ginseng dried in the second drying step (S60) to 90 to 98° C. and steaming the ginseng for 2 to 5 hours.

If the temperature in the third steaming step (S70) is less than 90 ℃, sterilization and removal of harmful substances or toxins contained in ginseng (fresh ginseng) is not smooth, and even if it is higher than 98 ℃, there is no further effect and only energy is wasted. There are disadvantages, especially due to the characteristics of ginseng, when the content of saponin useful for the human body increases and causes a change in color during steaming, the increase in saponin at the above temperature is the most active. This is because there is a problem such as the above temperature range, and in this process, the color of ginseng is changed to black brown or black, so that it has a color similar to that of black ginseng.

In addition, in the third steaming step (S50), the third steaming step (S70) may be performed a plurality of times as a unit process in order to increase the desired component content and color after steaming. When performing, from the second unit process, ginseng can be steamed for 1 to 3 hours more at the same temperature.

Next, in the third drying step (S80), the ginseng steamed in the third steaming step (S70) is dried at 50 to 60° C. for 15 to 24 hours, and the final moisture content is 15% or less in a dryer or in a dry field 48 It is a step of obtaining black ginseng by drying for 55 hours.

The third drying step (S80) is to prevent the divergence of the scent of ginseng by drying it in a dryer maintained at the above temperature to maintain the unique scent of ginseng. If the drying time is less than 15 hours, there is no desired drying effect, and if it exceeds 24 hours, the value of ginseng is reduced due to excessive drying, so the time arrangement is important.

In addition, drying in a dryer or dry house is intended to remove moisture gradually because it is impossible to completely remove moisture during the first and second drying steps (S40, S60) described above. There is a risk of quality deterioration when stored for a long period of time due to its high content, and when it exceeds 55 hours, the weight of the product is reduced due to excessive drying, and the product is easily broken due to external impact when handling the product.

In addition, the present invention includes a black ginseng fermented product having anticancer immune activity prepared by the above-described fermented black ginseng manufacturing method.

Hereinafter, the following examples will be used to describe the present invention in detail, but the present invention is not limited to the following examples.

(Production Example): Black ginseng powder production

After purchasing 5-year-old ginseng (fresh ginseng) produced and distributed in Geumsan, it was placed in a washing machine and washed repeatedly for a total of 3 times for 10 minutes. The washed ginseng was dried in a hot air dryer at 35° C. for 7 hours, and then dried in the sun for 1 day.

Next, dried ginseng was put into a steam ginseng machine, and the temperature was rapidly raised from room temperature to 65° C. at a heating rate of 20° C./min, maintained for 15 minutes, and then heated again to the target temperature of 95° C., followed by the first steaming for 3 hours.

The first steamed ginseng was taken out of the steam ginseng machine and dried at about 30°C for 1 day. The dried ginseng was put into the steam ginseng machine again, and the temperature was raised to the target temperature of 95°C, followed by second steaming for 3 hours.

The second steamed ginseng was taken out of the steam ginseng machine and dried at about 30° C. for 1 day. The dried ginseng was put into the steam ginseng machine again, and the temperature was raised to the target temperature of 95° C., followed by third steaming for 3 hours.

The tertiary steamed ginseng was taken out and dried in a drying room maintained at a medium temperature of about 55° C. for 1 day to remove moisture remaining on the surface. Thereafter, black ginseng was obtained by drying in a dry field so that the final moisture was 15% or less. The dried black ginseng was pulverized with a grinder to prepare black ginseng powder.

(Example)

Black ginseng powder medium was prepared by mixing 1 wt% (30 g) of black ginseng powder obtained in Preparation Example and 2,550 mL of purified water. 5N NaOh was added to the black ginseng powder medium to neutralize the pH from 4.0 to 7.0. The neutralized medium was sterilized at about 121° C. for 15 minutes, and 300 mL of purified water containing 4.5 wt% of sucrose was added.

Lactobacillus plantarum SRCM 102370 Lactobacillus plantarum SRCM 102370 lactic acid bacteria were inoculated in the sterilized medium at 5% by weight and fermented at 37° C. for 48 hours. Finally, the final fermented black ginseng product having a sugar content of 5brix was prepared by heat treatment at 80° C. for 30 minutes.

(evaluation example)

1) Cell viability analysis of fermented black ginseng (MTT assay)

Through the cell viability test for the fermented black ginseng prepared in the above example, the fermented black ginseng was HeLa (human uterine cancer cell line), HL-60 (human promyelocytic leukemia cell line), Molt-4 (human lymphoblastic leukemia cell line) And the effect (cancer cell death) on the survival rate of AGS (human gastric cancer cell line) was confirmed with an in vitro cultured cell line test system.

4 is a view showing the effect of the black ginseng fermented product prepared in the above example on the survival rate of HeLa (human uterine cancer cell line), and FIG. It is a view showing the effect on the survival rate of leukemia cell line), and FIG. 6 is a view showing the effect of the black ginseng fermented product prepared in the above example on the survival rate of Molt-4 (human lymphoblastic leukemia cell line), FIG. 7 is a view showing the effect of the black ginseng fermented product prepared in the above example on the survival rate of AGS (human gastric cancer cell line).

As shown in Figures 4 to 7, the experimental results for the cancer cell survival rate of the fermented black ginseng were the effect of the fermented black ginseng on the survival rate of the four types of cancer cells (HeLa, HL-60, Molt-4, AGS) used in the experiment. As a result of measuring the cell viability after treating each cell line at each concentration (1 ~ 1000 μg/ml) for 24 hours, it was observed that the cell viability was significantly reduced in all cell lines except for the AGS cell line. In particular, the HeLa cell line showed the most significant concentration-dependent cell viability reduction effect, confirming that it had anticancer activity.

2) Apoptosis-related protein expression (Western blot analysis)

To measure the expression patterns of proteins such as Bax, Bcl-2, P53, and PCNA, which are factors related to apoptosis in HeLa uterine cancer cell line, various conditions were established for the experiment and the results of each protein expression pattern were confirmed.

8 is a view showing the effect of the black ginseng fermented product prepared in the above example to promote apoptosis of cancer cells.

As shown in FIG. 8, the expression of apoptosis-related proteins (PCNA, Bcl-2, Bax, p53) was confirmed after the HeLa cell line was treated with black ginseng samples and cultured for 24 hours. As a result, PCNA and Bcl-2 proteins were found in the black ginseng sample. It decreased in a concentration-dependent manner in the treatment group, and Bax and p53 proteins increased. Therefore, it is presumed that black ginseng has the effect of promoting apoptosis of cancer cells.

3) Cytokine secretion activity (ELISA assay)

The secretion pattern of cytokines (IL-2, IL-4, IFN-γ, TNF-α) regulating the anticancer immune system in the serum collected by oral ingestion of black ginseng fermented product to mice (C57BL/6J) for 6 weeks The effect of black ginseng on anticancer activity was confirmed by analysis.

9 to 12 are views showing the effect of black ginseng on the anticancer activity of the fermented black ginseng prepared in the above example.

As shown in FIGS. 9 to 12, cytokines ( IL-2, IL-4, IFN-γ, TNF-α) showed an overall tendency to increase, among which IL-2 and IFN-γ activity increased significantly, and IL-4 activity decreased. did. These results are evaluated to reflect the fact that black ginseng mainly stimulates Th1 lymphocytes to lead anticancer immune activity.

The embodiments described in this specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Accordingly, since the embodiments disclosed in the present specification are for explanation rather than limitation of the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by a person of ordinary skill in the art within the scope of the technical idea included in the specification and drawings of the present invention are included in the scope of the present invention. will have to be interpreted.

Claims (3)

A medium preparation step of adding black ginseng powder to purified water to prepare a black ginseng powder medium (S100);
pH correction step (S200) of correcting the acidic black ginseng powder medium pH to neutral or basic;
Sterilizing the black ginseng powder medium (S300);
A culture step (S400) of inoculating and fermenting lactic acid bacteria in the black ginseng powder medium and
Including the step of heat-treating the black ginseng lactic acid bacteria fermentation composition (S500),
In the medium manufacturing step (S100), the black ginseng powder is
A washing step of washing the ginseng (S10);
A preliminary drying step of drying the washed ginseng (S20);
After maintaining the dried ginseng at 60 to 70 ° C. for 10 to 20 minutes, the temperature is raised to 90 to 98 ° C. and a steaming step of steaming ginseng for 2 to 5 hours (S30);
A primary drying step of drying the steamed ginseng (S40);
The second steaming step (S50) of raising the temperature of the dried ginseng to 90 to 98 ℃ and steaming the dried ginseng for 2 to 5 hours;
Secondary drying step of drying the steamed ginseng (S60);
The third steaming step (S70) of raising the temperature of the dried ginseng to 90 to 98 ° C and steaming the ginseng for 2 to 5 hours and
A third drying step (S80) of drying the steamed ginseng so that the final moisture content is 15% or less,
In the pH correction step (S200), the base includes at least one material selected from KOH, NaOH, LiOH, Ba(OH) ₂ , Mg(OH) ₂ and Ca(OH) ₂ , and the concentration of the base is 1 to 10 N,
The heat treatment step (S500) is
It comprises heat-treating the black ginseng lactic acid bacteria fermentation composition prepared in the culturing step (S400) at 75 to 85° C. for 0.1 to 1 hour,
The preliminary drying step (S20) is
It includes internal drying of the ginseng washed in the washing step (S10) at 30 to 40 ° C. for 3 to 10 hours, and external drying in the sun for 1 to 2 days,
The primary drying step (S40) and the secondary drying step (S60) are
It includes drying the steamed ginseng at 20 to 40° C. for 15 to 24 hours,
The third drying step (S80) is
Anticancer immunity, characterized in that the ginseng steamed in the third steaming step (S70) is dried at 50 to 60° C. for 15 to 24 hours, and dried for 48 to 55 hours so that the final moisture content is 15% or less in a dryer or in a dry field A method for producing fermented black ginseng with activity.
delete A fermented black ginseng product having anticancer immune activity prepared by the method according to claim 1 .

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