Method for improving preparation of fermented black ginseng containing high content of functional ingredients based on safety by applying LED
The present invention relates to a method for improving the preparation of fermented black color ginseng containing functional ingredients at high contents based on safety, specifically to a novel Aspergillus niger KHNT-1 strain deposited with accession number KCTC14739BP; an improved process for preparing fermented black color ginseng through treatment with the strain, steaming utilizing pottery, and drying utilizing an LED dryer; fermented black color ginseng containing functional ingredients, ginsenosides Rg5, Rg3, and Rk1, and CK at high contents; and a composition for preventing, improving, or treating coronavirus infectious disease, the composition containing the fermented black color ginseng as an active ingredient. As the fermented black color ginseng is prepared through fermentation using the novel Aspergillus niger KHNT-1 strain according to the present invention, steaming utilizing pottery as a steamer, and drying (fermentation) utilizing a medical LED as a dryer/fermenter, the method for improving the preparation of fermented black color ginseng is economical and safe since the preparation process takes 7 to 15 days and benzopyrene is not detected in the fermented black color ginseng, and the fermented black color ginseng contains ginsenosides Rg3, Rg5, and Rk1, and CK at high contents, and can be usefully utilized as a high value-added new drug raw material that is required to be contained at a high content per unit and in the field of high-functional food development.
1 . A method for improving preparation of fermented black color ginseng, the method comprising:
a) a pretreatment step of washing and drying a fresh ginseng raw material;
b) a step of immersing the fresh ginseng in an Aspergillus niger KHNT-1 strain culture solution, wherein the Aspergillus niger KHNT-1 strain is deposited under accession number KCTC14739BP, and fermenting the fresh ginseng; and
c) a step of repeating steaming and drying nine times after the fermentation step,
wherein the steaming in step c) is performed by placing the fresh ginseng in pottery and applying heat to the pottery to raise an internal temperature of the pottery and to raise a temperature of water contained in the fresh ginseng,
wherein after each steaming in step c), the fresh ginseng is immersed in the Aspergillus niger KHNT-1 strain culture solution, and
wherein the drying in step c) is performed utilizing an LED as a dryer, the LED being manufactured to emit wavelengths similar to solar radiation containing a visible ray region of 440 nm to 780 nm and near-infrared rays of 850 nm and white wavelengths but excluding an ultraviolet region of 400 nm or less.
2 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the drying step a) is performed at 40° C. to 50° C.
3 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the immersion and fermentation in a strain culture solution of b) is performed for 5 to 9 hours.
4 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the pottery emits far-infrared rays due to exposure of minerals contained in the pottery to heat during the steaming in step c).
5 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the steaming in c) is performed at 75° C. to 90° C. for 5 to 9 hours.
6 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the drying in c) is performed at 27° C. to 38° C. for 5 to 9 hours.
7 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein the LED further emits light of 3000 K and 5500 K and short wavelengths of 590 nm, 620 nm, 630 nm, and 850 nm.
8 . The method for improving preparation of fermented black color ginseng according to claim 7 , wherein the wavelengths emitted by the LED activate the Aspergillus niger KHNT-1 strain to produce ginsenosides Rg5, Rg3, and Rk1, and Compound K.
9 . The method for improving preparation of fermented black color ginseng according to claim 1 , wherein benzopyrene is not detected in the fermented black color ginseng.