JP5017378B2 - Can kimchi with improved storage and functionality - Google Patents
Can kimchi with improved storage and functionality Download PDFInfo
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- JP5017378B2 JP5017378B2 JP2009549510A JP2009549510A JP5017378B2 JP 5017378 B2 JP5017378 B2 JP 5017378B2 JP 2009549510 A JP2009549510 A JP 2009549510A JP 2009549510 A JP2009549510 A JP 2009549510A JP 5017378 B2 JP5017378 B2 JP 5017378B2
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- Chemical & Material Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Description
本発明は、貯蔵性及び機能性が向上した缶キムチに関する。より詳細には、缶キムチ内の乳酸菌数を一定の数値範囲内に調節することで、醗酵キムチ固有の組職感を保持しながらキムチの貯蔵性及び機能性を向上させた缶キムチに関する。 The present invention relates to a can kimchi with improved storage and functionality. More specifically, the present invention relates to a can kimchi that improves the storage properties and functionality of kimchi while maintaining a sense of organization unique to fermentation kimchi by adjusting the number of lactic acid bacteria in the can kimchi within a certain numerical range.
最近、女性の社会進出の増大、所得レベルの向上、食生活の変化などで食べ物の調理時間の短縮、及び便利性のためにインスタント食品に対する選好傾向が次第に増加している。キムチも作るよりも市販のキムチ製品を購入して摂取する傾向が多く増加している。キムチが世界的な食品として認識されることによって、在外韓国人だけではなく、世界人に対する輸出も増加する趨勢にある。このため、市販キムチの需要はさらに増加している。既製品のキムチの購買は、食べ物の調理時間を短縮することができる。国民所得の増加によってレジャー生活の増大やこれによる外食機会が拡大し、キムチにおいても高品質化及び簡便化が要求されている。 Recently, there has been an increasing trend toward preference for instant foods due to the increasing social advancement of women, the improvement of income levels, the shortening of cooking time due to changes in eating habits, and convenience. There is a greater tendency to purchase and consume commercial kimchi products than to make kimchi. As Kimchi is recognized as a global food, exports not only to Koreans living abroad but also to the world are on the rise. For this reason, the demand for commercial kimchi is further increasing. Purchasing ready-made kimchi can reduce food cooking time. The increase in national income has led to an increase in leisure life and the chances of eating out, and Kimchi is also demanding higher quality and simplicity.
しかし、キムチは、貯蔵中に一連の関与微生物と酵素などによって続いて醗酵が進行する。キムチの発酵ガスすむと、一定期間後には、酸っぱくなって組職が軟化し、不快臭が生成し、結局品質が低下するなど、さまざまな問題点が発生して貯蔵性を失い、結果として、食用することができない状態となる。キムチの韓国での流通期間は、常温である場合に７日未満であり、冷蔵流通である場合にも２〜４週程度で非常に短いのが実情である。この期間が経てば、ガス生成のために包装が脹れ上がって、キムチと包装容器との間に隙間が生じ、キムチが容器内で空転することで破損を引き起こして商品性が落ちる。 However, kimchi is continuously fermented by a series of participating microorganisms and enzymes during storage. When kimchi fermented gas, after a certain period of time, it becomes sour and the organization becomes soft, unpleasant odor is generated, quality eventually deteriorates, etc. It becomes a state that cannot be edible. Kimchi's distribution period in Korea is less than 7 days when it is at room temperature, and it is actually very short in about 2 to 4 weeks when it is refrigerated distribution. After this period, the packaging is expanded due to gas generation, a gap is formed between the kimchi and the packaging container, and the kimchi is idled in the container, causing damage and reducing the merchantability.
したがって、製品としてのキムチの商業的な価値を高めるためには、キムチの保存性を延長することができる方法の開発が必要である。キムチの貯蔵性向上のための研究としては、放射線照射、防腐剤添加などの様々なアプローチがなされているが、消費者がこのような処理を忌避して問題になっている。この観点から、ｐＨ変化を抑制するための緩衝剤、または酸味緩衝作用があるＮａ−アセテートとＮａ−マレイン酸添加、リン酸塩とＮａ−クエン酸塩との混合塩など塩混合物添加が研究されている。ソルビン酸（ｓｏｒｂｉｃ ａｃｉｄ）、ポリブチルベンゾエート（ｐｏｌｙｂｕｔｙｌ ｂｅｎｚｏａｔｅ）、デヒドロ酢酸ナトリウム（ｓｏｄｉｕｍ ｄｅｈｙｄｒｏａｃｅｔａｔｅ）などの保存料添加、クエン酸（ｃｉｔｒｉｃ ａｃｉｄ）とクエン酸塩とを混合したｐＨ調整剤の添加で醗酵速度を遅延させて可食期間を延長する研究が進められている。また、醗酵性糖を除去したキムチを製造して、貯蔵性向上に肯定的な効果があると報告されたことがある。その他にも、レトルトパウチ（ｒｅｔｏｒｔ ｐｏｕｃｈ）貯蔵、加熱殺菌、保存料添加法、副材料添加法、キトサンの添加、缶詰法を利用した多くの研究がなされており、特に、天然保存料の添加による熟成遅延についての研究が活発に進められている。 Therefore, in order to increase the commercial value of kimchi as a product, it is necessary to develop a method capable of extending the storability of kimchi. As research for improving the storage stability of kimchi, various approaches such as irradiation with radiation and addition of preservatives have been made, but consumers are reluctant to avoid such treatment. From this point of view, addition of a salt mixture such as a buffer for suppressing pH change or addition of Na-acetate and Na-maleic acid having a sour buffering effect, or a mixed salt of phosphate and Na-citrate is studied. ing. Fermentation rate by adding preservatives such as sorbic acid, polybutylbenzoate, sodium dehydroacetate, and pH adjuster mixed with citric acid and citrate. Studies are underway to extend the edible period by delaying In addition, it has been reported that kimchi from which fermentable sugar is removed is produced and has a positive effect on storage stability. In addition, many researches using retort pouch storage, heat sterilization, preservative addition method, auxiliary material addition method, chitosan addition, canning method have been made, especially by adding natural preservatives Research on aging delay is actively underway.
そして、キムチを商品化するに当たって、貯蔵性及び流通期間が短い問題を解決するために、さまざまな方法が講究されている。このような商品化されたキムチの商品性を向上させるための長期包装方法のうちの一つである金属缶は、食品包装容器の３大機能である長期保存性と便利性、商品性面でその他のものの包装容器より卓越な比較優位の長所があり、取り扱いと携帯とが簡便である。缶食品の製造と利用とにおいて、問題となるのは、密封不良及び殺菌不足による変敗と容器からの錫など重金属の溶出である。また、貯蔵する間にキムチ中の有機酸は金属缶の腐食に影響を与え、安定的な側面で問題となることがある。 In order to commercialize kimchi, various methods have been studied to solve the problem of short storage and distribution period. Metal cans, one of the long-term packaging methods for improving the commercialization of such commercialized kimchi, are the three major functions of food packaging containers, long-term storage, convenience, and commerciality. It has the advantage of superior comparative advantage over other packaging containers, and is easy to handle and carry. Problems in the manufacture and use of canned foods are deterioration due to poor sealing and sterilization and elution of heavy metals such as tin from the container. In addition, organic acids in kimchi during storage affect the corrosion of metal cans, which can be a problem in terms of stability.
一方、加工食品に含有された重金属は、原料から由来するか、製造、加工及び流通中に容器包装から溶出されるものと見られるが、人体に蓄積される場合、さまざまな慢性中毒症状を起こす原因となる。しかし、農産物缶詰製品のうち比較的にｐＨが低い製品を選択して貯蔵期間によるｐＨ変化及び重金属（Ｐｂ、Ｓｎ）の経時変化を調査した研究によれば、缶詰製品のうち重金属に該当する鉛と錫との場合、貯蔵期間によって含量が増加し、ｐＨが比較的に低い缶詰の場合、その溶出程度が多少高く、ｐＨが４以上である缶キムチでは、他の試料に比べて錫含量が比較的に低く表われたという。貯蔵期間が１２ヶ月経過された後にも、鉛、錫含量はいずれも基準値に比べて非常に低くて食品として安全なものであるという研究報告がある。 On the other hand, heavy metals contained in processed foods appear to be derived from raw materials or eluted from containers and packaging during manufacturing, processing and distribution, but when accumulated in the human body, they cause various chronic poisoning symptoms Cause. However, according to the research which selected the product with relatively low pH among the canned products of agricultural products and investigated the change in pH with storage period and the change with time of heavy metals (Pb, Sn), lead corresponding to heavy metals in canned products In the case of tin and tin, the content increases according to the storage period, and in the case of canned foods with a relatively low pH, the degree of elution is somewhat high, and can kimchi with a pH of 4 or higher has a tin content compared to other samples. It was said that it appeared relatively low. Even after the storage period of 12 months has passed, there are research reports that the lead and tin contents are both very low compared to the standard value and safe as food.
既存の市販の缶キムチは、保存性向上のために加熱殺菌方法を採択しているが、キムチは乳酸菌が生きている製品であるので、キムチ固有の味が消え、加熱臭の発生及び組職が柔らかくなるなどの問題点があった。 Existing commercially available can kimchi has adopted a heat sterilization method to improve storage stability, but since kimchi is a product where lactic acid bacteria are alive, the taste unique to kimchi disappears and the generation of heated odors and organization There were problems such as softening.
本発明者らは、このような問題点を勘案してキムチの乳酸菌を効果的に制御して、缶キムチの貯蔵性を改善し、味の増進、添加物による機能性及び安定性を考慮した缶キムチを製造すべく本発明を案出した。 In consideration of such problems, the present inventors effectively controlled kimchi lactic acid bacteria to improve the storage of can kimchi, taking into account the enhancement of taste, functionality and stability due to additives. The present invention has been devised to produce can kimchi.
本発明は、低温殺菌を用いて缶キムチ内のリューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ）菌数を特定の数値範囲内に制御することで、醗酵キムチ固有の組職感を保持しながら、味、貯蔵性及び機能性を向上させた缶キムチを提供することを目的とする。 The present invention uses pasteurization to control the number of Leuconostoc sp in canned kimchi within a specific numerical range, thereby maintaining a sense of organization unique to fermentation kimchi, An object of the present invention is to provide a can kimchi with improved properties and functionality.
前記の目的を果たすための本発明は、白菜、カラシナ、チョンガ大根、大根、ネギ、えごまの葉、イヌヤフシソウ及びニラからなる群から選択される何れか一つ以上をキムチの主材料として使い、キトサン、ビタミンＣ、及びグレープフルーツ種子抽出物（Ｇｒａｐｅｆｒｕｉｔ ｓｅｅｄ ｅｘｔｒａｃｔ）のうちから選択された一つ以上をキムチの主材料１００重量部を基準にして０．０１ないし１．０重量部含み、イワシ塩辛の汁及びアミの塩辛のうちから選択された一つ以上の塩辛と醗酵水を含有する充填液とがキムチの主材料１００重量部を基準にして２５ないし５５重量部含む缶キムチであって、前記キムチの主材料を発酵させた白キムチ形態とした後、次亜塩素酸及び超音波洗浄を行い、前記白キムチ形態に唐辛子を添加し、缶充填前の前記缶キムチ内の初期菌数がリューコノストック（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ）属菌数で１．０×１０２ＣＦＵ／ｍｌ〜５．０×１０４ＣＦＵ／ｍｌに減数制御されることを特徴とする缶キムチを提供する。
また、上記構成において、前記缶充填前の前記缶キムチ内の初期菌数がラクトバシラス属菌で１．０×１０１ＣＦＵ／ｍｌ未満であることが望ましい。
To achieve the above object, the present invention provides a chitosan using any one or more selected from the group consisting of Chinese cabbage, mustard, radish, radish, leeks, sesame leaves, Inufusou and leek as the main ingredient of kimchi. Sardine salted juice containing 0.01 to 1.0 part by weight based on 100 parts by weight of the main ingredient of kimchi, one or more selected from vitamin C, grapefruit seed extract (Grapefruit seed extract) And canned kimchi containing 25 to 55 parts by weight of a filling liquid containing at least one salty salt selected from among the salted sardine and fermented water based on 100 parts by weight of the main ingredient of kimchi, after a primary material white kimchi form fermented in performs hypochlorite and ultrasonic wash, add pepper to the white kimchi form, can Characterized in that the initial number of bacteria in the previous the can kimchi is decremented controlled Leuconostoc (Leuconostoc sp) 1.0 × 10 2 CFU / ml~5.0 × 10 4 CFU / ml in the genus bacteria count Hama To provide canned kimchi.
In the above structure, it is desirable initial number of bacteria in the can in kimchi before the can filling is less than 1.0 × 10 1 CFU / ml in Lactobacillus spp.
前記塩辛の含量が、キムチの主材料１００重量部を基準にして４ないし８重量部混合されることが望ましい。 The salty content is preferably 4 to 8 parts by weight based on 100 parts by weight of the main ingredient of kimchi.
前記醗酵水は、キムチの主材料１００重量部に対してニンニク１．４〜２．８重量部、生姜０．６〜１．２重量部、砂糖１．０〜２．０重量部及び千切り大根１３〜２６重量部を含む味付けを塩水に添加してｐＨが３．８〜４．１になるまで醗酵させて製造された醗酵水であることが望ましい。 The fermented water is composed of 1.4 to 2.8 parts by weight of garlic, 0.6 to 1.2 parts by weight of ginger, 1.0 to 2.0 parts by weight of sugar and chopped radish with respect to 100 parts by weight of the main material of kimchi. It is desirable to be fermented water produced by adding a seasoning containing 13 to 26 parts by weight to salt water and fermenting it until the pH becomes 3.8 to 4.1.
本発明は、低熱殺菌を用いて貯蔵性、官能性及び機能性が向上した缶キムチに関するものである。本発明の缶キムチの製造法によれば、漬けた白菜を醗酵時に調味料と混合して白キムチ形態で醗酵させることで、醗酵時間を短縮して味を増進させる。醗酵白キムチを缶に充填する前に唐辛子粉を添加すれば、色度低下によるキムチの色低下を防止することができ、缶の充填液で醗酵白菜を抜き取って残りの醗酵水にイワシ塩辛の汁とアミの塩辛とを添加して製造することで、キムチの菌数には影響を与えずにキムチ味を増進させることができる。醗酵白菜の洗浄工程で次亜塩素酸処理と超音波洗浄とを併用することで、効率的に菌を除去して次亜塩素酸処理による組職感損失を減らすことができ、缶充填後に脱気工程と低温殺菌とをすることで、菌数を減らしてガス発生を抑制して安定性を獲得し、キトサンとビタミンＣとを後添して缶キムチの抗突然変異性及び坑癌効果を増進させる優れた効果がある。 The present invention relates to a can kimchi with improved storage, functionality and functionality using low heat sterilization. According to the method for producing canned kimchi of the present invention, the pickled Chinese cabbage is mixed with a seasoning during fermentation and fermented in the form of white kimchi, thereby shortening the fermentation time and improving the taste. If you add pepper powder before filling the fermented white kimchi into the can, you can prevent the color loss of the kimchi due to the decrease in chromaticity, extract the fermented Chinese cabbage with the filling solution of the can and add sardine salty to the remaining fermented water By adding the soup and the salted honey, the kimchi taste can be improved without affecting the number of kimchi bacteria. By using both hypochlorous acid treatment and ultrasonic washing in the washing process of fermented Chinese cabbage, it is possible to efficiently remove bacteria and reduce loss of organizational feeling due to hypochlorous acid treatment. By carrying out the air process and pasteurization, the number of bacteria is reduced, gas generation is suppressed and stability is obtained, and chitosan and vitamin C are added later to improve the antimutagenicity and anticancer effect of can kimchi. There is an excellent effect to improve.
以下、本発明を図面を参考してより詳しく説明する。 Hereinafter, the present invention will be described in more detail with reference to the drawings.
本発明の缶キムチの主材料は、白菜、カラシナ、チョンガ大根、大根、ネギ、えごまの葉、イヌヤフシソウ、ニラからなる群から選択された一つ以上が利用される。本発明の缶キムチの種類は、特別にこれに限定されるものではない。前記キムチ材料を用いて、白菜キムチ、カラシナキムチ、カクテギ、白キムチ、チョンガキムチ、イヌヤフシソウキムチ、ニラキムチ、えごまの葉キムチ、ネギキムチなどが製造可能である。 As the main material of the can kimchi of the present invention, at least one selected from the group consisting of Chinese cabbage, mustard, radish, radish, leek, sesame leaf, Inafushiso, and leek is used. The kind of can kimchi of this invention is not specifically limited to this. By using the kimchi material, Chinese cabbage kimchi, mustard kimchi, kakutegi, white kimchi, jeonga kimchi, Inyafushiso kimchi, leek kimchi, sesame leaf kimchi, leek kimchi and the like can be produced.
本発明の缶キムチには、塩辛と醗酵水を含有する充填液とがキムチの主材料１００重量部を基準にして２５ないし５５重量部含むことが望ましい。 The can kimchi of the present invention preferably contains 25 to 55 parts by weight of a filling liquid containing salty and fermented water based on 100 parts by weight of the main material of kimchi.
塩辛は、好ましくは、イワシ塩辛の汁及びアミの塩辛及びこれらの混合物から選択されたものを使い、缶キムチ製造時に官能性を高めるために塩辛を使う。塩辛を醗酵水に標準配合比の比率ほど入れてともに沸かした後、充填液として使う。塩辛の含量は、キムチの主材料１００重量部を基準にして４ないし８重量部混合されることが望ましい。 The salted salt is preferably selected from sardine salted and sardine salt and mixtures thereof, and salted salt is used to increase functionality during can kimchi production. After adding salted spices to the fermented water to the ratio of standard mixing ratio and boiling together, use it as a filling liquid. The salty content is preferably 4 to 8 parts by weight based on 100 parts by weight of the main ingredient of kimchi.
醗酵水は、キムチ材料に、ニンニク、生姜、砂糖、及び千切り大根などがキムチ味付けの材料として使われ、キムチの主材料１００重量部を基準にしてニンニク１．４〜２．８重量部、生姜０．６〜１．２重量部、砂糖１．０〜２．０重量部及び千切り大根１３〜２６重量部を含む調味料を塩水に漬けて、ｐＨが３．８〜４．１になるまで醗酵させて製造する。前記含量範囲を外れる場合には、本発明による缶キムチの官能性が低下するために望ましくない。
Fermented water uses kimchi ingredients such as garlic, ginger, sugar, and shredded radish as kimchi seasoning, and 1.4 to 2.8 parts by weight of garlic based on 100 parts by weight of kimchi's main ingredients. A seasoning containing 0.6 to 1.2 parts by weight, sugar 1.0 to 2.0 parts by weight and shredded
本発明は、白菜を利用した白菜キムチだけではなく、カラシナキムチ、チョンガキムチ、カクテギ、ネギキムチ、イヌヤフシソウキムチ、えごまの葉キムチ、ニラキムチなどに利用され、キムチの種類によってキムチ調味料の種類と含量は、多様に調節可能である。 The present invention is used not only for Chinese cabbage kimchi using Chinese cabbage, but also for mustard kimchi, chongaki kimchi, kakutegi, leek kimchi, Inyafushiso kimchi, sesame leaf kimchi, leek kimchi, etc. The content can be adjusted in various ways.
本発明の缶キムチは、リューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ）菌数が１．０×１０２ＣＦＵ／ｍｌ〜５．０×１０４ＣＦＵ／ｍｌである範囲内に制御される。缶内のリューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ）菌数が１．０×１０２ＣＦＵ／ｍｌ未満である場合には、キムチの味感を生かすことができなくて、望ましくなく、リューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ）菌数が５．０×１０４ＣＦＵ／ｍｌを超過する場合には、缶内のガス生成が促進されて缶の貯蔵安定性が低下するために望ましくない。 The can kimchi of the present invention is controlled within a range where the number of Leuconostoc sp is 1.0 × 10 2 CFU / ml to 5.0 × 10 4 CFU / ml. If the number of Leuconostoc sp in the can is less than 1.0 × 10 2 CFU / ml, the taste of kimchi cannot be utilized, which is undesirable. When the number of Leuconostoc sp) exceeds 5.0 × 10 4 CFU / ml, gas generation in the can is promoted and storage stability of the can is lowered, which is not desirable.
本発明による缶キムチは、ラクトバシラス属菌が１．０×１０１ＣＦＵ／ｍｌ未満に存在することが望ましい。缶キムチ内にラクトバシラス属菌が１．０×１０１ＣＦＵ／ｍｌ以上に存在する場合には、ラクトバシラス菌は酸味を生成してキムチが缶内で醗酵が進行して漬かれるために望ましくない。 In the can kimchi according to the present invention, it is desirable that the genus Lactobacillus is present in less than 1.0 × 10 1 CFU / ml. When the genus Lactobacillus is present in the can kimchi at 1.0 × 10 1 CFU / ml or more, the Lactobacillus bacterium is so undesirable that the kimchi is pickled as the fermentation proceeds in the can.
本発明による缶キムチは、ラクトバシラス属菌が１．０×１０１ＣＦＵ／ｍｌ未満に存在することが望ましい。缶キムチ内にラクトバシラス属菌が１．０×１０１ＣＦＵ／ｍｌ以上に存在する場合には、ラクトバシラス菌は酸味を生成してキムチが缶内で醗酵が進行して漬かれるために望ましくない。 In the can kimchi according to the present invention, it is desirable that the genus Lactobacillus is present in less than 1.0 × 10 1 CFU / ml. When the genus Lactobacillus is present in the can kimchi at 1.0 × 10 1 CFU / ml or more, the Lactobacillus bacterium is so undesirable that the kimchi is pickled as the fermentation proceeds in the can.
本発明による缶キムチは、白菜の漬け、漬けた白菜と味付けとの混合醗酵、洗浄、後添材料の添加、充填及び低温殺菌の工程段階によって製造可能である。 The can kimchi according to the present invention can be manufactured by the steps of pickled Chinese cabbage, mixed fermentation of pickled Chinese cabbage and seasoning, washing, addition of post-addition materials, filling and pasteurization.
まず、白菜を塩漬けにする段階は、白菜を一定のサイズで切断した後、塩水で漬けた後、漬けた白菜は流れる水道水で数回反復して洗った後、水分を抜き取って準備する。 First, in the step of salting Chinese cabbage, the Chinese cabbage is cut to a certain size, soaked in salt water, and then the pickled Chinese cabbage is washed several times with flowing tap water, and then water is removed to prepare.
次いで、醗酵液製造及び混合醗酵段階を行う。醗酵液は、小麦粉と水とを混合して沸かして糊を製造し、天日塩で製造された塩水に添加し、漬けた白菜に、ニンニク、生姜、砂糖及び千切り大根で構成された味付けを前記塩水に添加し、天日塩を用いて最終塩度を調節する。前記醗酵液を漬けた白菜に添加して、白キムチ形態で２０℃でｐＨ３．８〜４．１になるまで醗酵させる。従来には、キムチ材料と混合味付けとを別途にそれぞれ醗酵させて缶に充填する前に混合することで、熟成されていないキムチの味を表わした。しかし、本発明は、キムチ材料と味付けを白キムチ形態でともに醗酵させて醗酵時間を短縮し、味の増進効果が得られる。 Then, fermentation liquid production and mixed fermentation steps are performed. The fermented liquor is prepared by mixing flour and water and boiling to produce paste, adding it to the salt water produced with sun-dried salt, and adding the seasoned salt composed of garlic, ginger, sugar and shredded radish to the pickled Chinese cabbage. And adjust the final salinity with sun salt. The fermentation broth is added to the pickled Chinese cabbage and fermented in white kimchi form at 20 ° C. until pH 3.8 to 4.1. Conventionally, kimchi material and mixed seasoning were separately fermented and mixed before filling into cans to express the taste of unripened kimchi. However, according to the present invention, the kimchi material and seasoning are fermented together in the form of white kimchi to shorten the fermentation time, thereby obtaining a taste enhancement effect.
次いで、洗浄段階では、キムチ材料と混合味付けの白キムチ形態を醗酵させた後、水道水で洗浄する。次に、一定のサイズで切断して次亜塩素酸ナトリウム水溶液に前記切断された醗酵白菜を入れて殺菌処理及び／または超音波洗浄機械を用いて超音波を発生させて超音波洗浄をした後、脱水乾燥過程を経る。望ましくは、洗浄方法としては、次亜塩素酸ナトリウムと超音波洗浄とを併用する。次亜塩素酸処理の回数と時間とを短縮して効率的に醗酵白キムチにある菌を除去することができる。 Next, in the washing step, the white kimchi form mixed with the kimchi material is fermented and then washed with tap water. Next, after cutting at a certain size and putting the cut fermented Chinese cabbage into an aqueous sodium hypochlorite solution, sterilizing and / or ultrasonic cleaning using an ultrasonic cleaning machine and ultrasonic cleaning It goes through dehydration and drying process. Desirably, as a cleaning method, sodium hypochlorite and ultrasonic cleaning are used in combination. The number and time of hypochlorous acid treatment can be shortened to efficiently remove the bacteria in the fermented white kimchi.
次いで、充填段階は、缶を製造する時に固形分、すなわち、白菜と味付けとを和えて作われたものを缶に充填後、充填液（醗酵水＋塩辛）を添加する。この充填液の添加目的は、キムチの味を生かして殺菌を容易にさせるためである。充填液を添加することで、脱気及び低温殺菌の過程を経ながら熱伝逹を容易にして内部温度が殺菌温度まで上がるように助ける役割をし、それによって殺菌を均一にさせる。また、缶キムチの場合は、白菜自体の味も重要であるが、白菜を洗浄する工程があるために消失されることを補完することが必要であるが、充填液はまさにこのような役割をして味を増進させる。 Next, in the filling step, after filling the can with the solid content, that is, the product made by adding Chinese cabbage and seasoning, the filling solution (fermented water + salted water) is added. The purpose of adding this filling liquid is to make sterilization easy by making use of the taste of kimchi. By adding the filling liquid, the heat transfer is facilitated through the process of deaeration and pasteurization to help the internal temperature rise to the sterilization temperature, thereby making the sterilization uniform. In addition, in the case of canned kimchi, the taste of Chinese cabbage itself is also important, but it is necessary to compensate for the disappearance due to the process of washing Chinese cabbage, but the filling liquid plays this role exactly. And enhance the taste.
次亜塩素酸処理及び超音波洗浄による殺菌処理過程を経た醗酵白菜、唐辛子粉とキトサン、ビタミンＣ、及びグレープフルーツ種子抽出物（Ｇｒａｐｅｆｒｕｉｔ ｓｅｅｄ ｅｘｔｒａｃｔ）のうちから選択された一つ以上を前記醗酵された千切り大根を混合してキムチを製造した。 One or more selected from fermented Chinese cabbage, chili powder and chitosan, vitamin C, and grapefruit seed extract subjected to a hypochlorous acid treatment and an ultrasonic cleaning sterilization process were fermented. Kimchi was produced by mixing shredded radish.
唐辛子粉は、エタノールで殺菌して使うか、英陽産の低菌数唐辛子粉を使う。本発明によれば、混合味付けを製造する時、唐辛子粉を混合するものではなく、缶に充填する前に唐辛子粉を添加することで、菌数の大きな増加なしにキムチの色度のみを増加させることが特徴である。 Pepper powder should be sterilized with ethanol, or low-bacteria count pepper powder from Yingyang. According to the present invention, when making mixed seasoning, not adding chili powder, but adding chili powder before filling the can, only increasing the chromaticity of kimchi without a large increase in the number of bacteria It is the feature to make it.
乳酸菌死滅効果を得るために、グレープフルーツ種子抽出物が添加される。ラクトバシラス属菌は表われないことで貯蔵性確保に効果的である。キトサン及びビタミンＣは、独立的には大きく菌数減少効果を表わさないが、異なるものとともに添加した時、上昇効果が得られる。したがって、白菜自体の初期の菌数を調節することも重要であるが、実際缶キムチ工程で使う添加物と殺菌工程とが互いに効果を増進させる。 In order to obtain a lactic acid bacteria killing effect, grapefruit seed extract is added. Lactobacillus spp. Are not expressed and are effective in ensuring storage stability. Chitosan and vitamin C independently do not exhibit a large bacterial count reducing effect, but when added together with different ones, an increasing effect is obtained. Therefore, although it is important to adjust the initial number of fungi of the Chinese cabbage itself, the additive used in the can kimchi process and the sterilization process actually enhance the effect.
選択された添加物をキムチの主材料１００重量部を基準にして０．０１ないし１．０重量部含むことが望ましい。前記添加物が、キムチの主材料１００重量部を基準にして０．０１未満である場合には、添加効果が微小で望ましくなく、１．０重量部を超過する場合には、乳酸菌数の制御効果が低下して望ましくない。 It is desirable to include 0.01 to 1.0 parts by weight of the selected additive based on 100 parts by weight of the main kimchi material. When the additive is less than 0.01 based on 100 parts by weight of kimchi main material, the effect of addition is minute and undesirable, and when it exceeds 1.0 part by weight, the number of lactic acid bacteria is controlled. The effect is reduced, which is undesirable.
缶にキムチを充填した後、脱気工程と６５℃で３０分間低温殺菌とを経ることで、乳酸の菌数を特定の数値範囲内に制御してガス生成を抑制し、キトサンとビタミンＣとを後添して抗突然変異及び坑癌効果を増進させることができる。 After filling the can with kimchi, through a degassing step and pasteurization at 65 ° C for 30 minutes, the number of lactic acid bacteria is controlled within a specific numerical range to suppress gas production, and chitosan and vitamin C Can be added to enhance antimutation and anticancer effects.
このような段階によって製造された缶キムチは、ラクトバシラス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｓｐ．）菌株の成長と雑菌の生成とを制御することで、菌数を特定の範囲の一定状態（ｓｔｅａｄｙ ｓｔａｔｅ）に保持して保管中にガスが発生せず、貯蔵期間が延長される効果を表わす。 The can kimchi produced by such a step maintains the number of bacteria in a specific state (steady state) by controlling the growth of Lactobacillus sp. It means that no gas is generated during storage and the storage period is extended.
＜実施例１＞
１．白菜の塩漬け及び醗酵
白菜（Ｂｒａｓｓｉｃａ ｃａｍｐｅｓｔｒｉｓ Ｌ．）は、大韓民国の釜山に位置した‘可楽（ガラック）新１号’という商号の釜田市場からそれぞれ購入し、大根（Ｒａｐｈａｎｕｓｓａｔｉｖｕｓ Ｌ．）は、大韓民国の釜山に位置した‘青雲（チョンウン）’という商号の釜田市場からそれぞれ購入した。唐辛子粉（Ｃａｐｓｉｃｕｍ ａｎｎｕｍ Ｌ．）は、英陽農協の清潔唐辛子粉の加工工場から購入し、ニンニク（Ａｌｉｉｕｍ ｓａｔｉｖｕｍ Ｌ．）及び生姜（Ｚｉｎｇｉｂｅｒｏｆｆｉｎａｌｅ Ｒｏｓｃ．）は、釜山の釜田市場から購入して使った。塩辛は清浄イワシ塩辛の汁（（株）大象）、アミの塩辛はハソンジョンアミの塩辛（（株）ハソンジョン総合食品）、塩は天日塩（（株）宇一）を使った。
<Example 1>
1. Chinese cabbage salted and fermented Chinese cabbage (Brassica campestris L.) were purchased from the Kanda market under the trade name 'Garak New No. 1' located in Busan, South Korea. I purchased them from the Busan Market under the trade name 'Chun-un' located in Busan. Pepper powder (Capsicum annum L.) was purchased from a clean pepper powder processing factory of Eiyang agricultural cooperative, and garlic (Aliium sativum L.) and ginger (Zingiberoffinale Rosc.) Were purchased from the Busan market in Busan. . Salted sardines were sardine salted soup (Daizo Elephant Co., Ltd.), Ami salted sardines were used.
白菜を１／４株に分けて切断した後、１０％塩水で１２時間漬けた後、漬けた白菜は流れる水道水で３回反復して洗った後、３時間水分を抜き取って準備する。醗酵液は、小麦粉と水とを２：８で混合して沸かして糊を製造し、前記糊を天日塩で製造された２．５％の塩水に２．５重量％添加し、漬けた白菜１００重量部に対してニンニク１．４重量部、生姜０．６重量部、砂糖１．０重量部及び千切り大根１３重量部で構成された味付けを前記塩水に添加し、天日塩を用いて最終塩度２．５％になるように調節して製造した。前記醗酵液を漬けた白菜に対して白菜：醗酵液＝１．１：１の比率で添加して白キムチ形態で２０℃でｐＨ３．８〜３．９になるまで醗酵させた。 After cutting the Chinese cabbage into 1/4 strains and soaking for 12 hours in 10% salt water, the soaked Chinese cabbage is washed three times with flowing tap water and then drained for 3 hours to prepare. The fermented liquor was prepared by mixing flour and water in a ratio of 2: 8 and boiling to produce paste, and adding 2.5% by weight of the paste to 2.5% salt water prepared with sun-dried salt and then pickled Chinese cabbage 100 A seasoning composed of 1.4 parts by weight of garlic, 0.6 parts by weight of ginger, 1.0 part by weight of sugar and 13 parts by weight of chopped radish is added to the salt water, and the final salinity is obtained using sun salt. The production was adjusted to 2.5%. The Chinese cabbage soaked with the fermentation broth was added at a ratio of cabbage: fermented liquor = 1.1: 1 and fermented in white kimchi form at 20 ° C. until pH 3.8 to 3.9.
２．缶キムチ内の乳酸菌数制御
缶キムチの菌数を一定の数値範囲内に制御するための段階を進行した。細部的には、洗浄による菌数制御と洗浄以後の菌数制御とに分類した。
2. Controlling the number of lactic acid bacteria in can kimchi The stage for controlling the number of can kimchi within a certain numerical range was advanced. Specifically, it was classified into control of the number of bacteria by washing and control of the number of bacteria after washing.
Ａ．洗浄による菌数制御
醗酵が終わった白菜を水道水を使って１回洗った後、３cm×３cmのサイズで切断して準備した。４００ｐｐｍの次亜塩素酸ナトリウム水溶液（ＹＡＫＵＲＩ ＰＵＲＥ ＣＨＥＭＩＣＡＬ ＣＯ．，ＬＴＤ．／東京 日本）に、前記切断された醗酵白菜を入れて５分間殺菌処理するか、または超音波洗浄機械を用いて約２７，０００Ｈｚの超音波を発生させて５分以内で超音波洗浄をした後、３０分脱水乾燥過程を経た。
A. Controlling the number of bacteria by washing The Chinese cabbage after fermentation was washed once with tap water, and then prepared by cutting it to a size of 3 cm × 3 cm. The cut fermented Chinese cabbage is put in 400 ppm sodium hypochlorite aqueous solution (YAKURI PURE CHEMICAL CO., LTD./Tokyo Japan) for 5 minutes, or about 27, After 000 Hz ultrasonic waves were generated and ultrasonic cleaning was performed within 5 minutes, a dehydration drying process was performed for 30 minutes.
次亜塩素酸処理を１回に限定して白菜の初期菌数を制御し、超音波洗浄機（（株）ＧＭ ｓａｖｅｒ）を使ってさらに菌数を減らす効果を見た。 Hypochlorous acid treatment was limited to one time to control the initial bacterial count of Chinese cabbage, and the effect of further reducing the bacterial count using an ultrasonic cleaner (GM server) was observed.
ｐＨは、ｐＨメーター（Ｉｓｔｅｋ ｍｏｄｅｌ ７３５−Ｐ、大韓民国）を使って室温で測定し、酸度は、試料２０ｍｌに蒸溜水を加えて２０倍希釈した後、１０ｍｌを取ってＡＯＡＣ方法で測定した。ＡＯＡＣ方法によれば、０．１％フェノ―ルフタレインを指示薬を１ｍｌ添加して０．１Ｎ ＮａＯＨで滴定して紅色を帯びる点を終末点にした。滴定値は、乳酸に換算して含量％に表わした。 The pH was measured using a pH meter (Istek model 735-P, South Korea) at room temperature, and the acidity was measured 20 times by adding distilled water to 20 ml of the sample, and 10 ml was taken and measured by the AOAC method. According to the AOAC method, 1 ml of 0.1% phenolphthalein was added to the indicator and titrated with 0.1 N NaOH to make the point reddish. The titration value was expressed as content% in terms of lactic acid.
表１に表われたように、次亜塩素酸５分処理後、超音波処理した群から総菌数と酵母数とが漬けた白菜に比べてそれぞれ１０１ずつ減少した。一方、超音波洗浄時間が長くなるによってまた総菌数と酵母数は、また増加して洗浄効果を見られなかった。乳酸菌の場合、超音波洗浄群と超音波及び次亜塩素酸並行群のいずれからリューコノストック属が１０１ずつ減少したが、ラクトバシラス属では、洗浄効果を観察することができなかった。 As we table Table 1, after hypochlorite 5 minutes treatment was decreased by respectively 10 1 as compared with cabbage from sonicated group and the total number of bacteria and yeast count was pickled. On the other hand, as the ultrasonic cleaning time became longer, the total number of bacteria and the number of yeasts increased again, and no cleaning effect was observed. When lactic acid bacteria, but Leuconostoc genus from any ultrasonic cleaning unit and the ultrasonic and hypochlorite parallel group was reduced by 10 1, the Lactobacillus genus, was not able to observe the cleaning effect.
洗浄時間によって洗浄効果が変わることを見て、超音波洗浄時間を分けて効果を見た。また、醗酵程度によって菌の変化があるために、初期菌数を異ならせて菌の除去効果を調べた。ｐＨを４．１と３．８とにそれぞれにして超音波洗浄機に白菜を３×４cm程度になるように切断後、洗浄機に入れて、３０秒間隔で総菌数、酵母、乳酸菌の数を測定した。 Seeing that the cleaning effect changes depending on the cleaning time, the effect was observed by dividing the ultrasonic cleaning time. Moreover, since there were changes in the bacteria depending on the degree of fermentation, the effect of removing the bacteria was examined by varying the initial number of bacteria. Cut the Chinese cabbage into 3 × 4 cm in an ultrasonic washer with a pH of 4.1 and 3.8 respectively, and then put it into the washer. Number was measured.
表２に表われたように、総菌数、酵母、乳酸菌いずれも初期の菌数が１０７ＣＦＵ／ｍｌ程度であったが、超音波処理３０秒にそれぞれ１０１ずつ減少した後、超音波処理５分までは超音波洗浄時間が長くなっても大きな変化なしに１０６ＣＦＵ／ｍｌを保持したが、超音波洗浄５分でまた菌数が増加する傾向を見せた。 As we Table in Table 2, the total number of bacteria, yeasts, lactic acid bacteria but both the initial number of bacteria was about 10 7 CFU / ml, was decreased by respectively 10 1 to sonication for 30 seconds, ultrasonic Up to 5 minutes of treatment, 10 6 CFU / ml was maintained without significant change even when the ultrasonic cleaning time was long, but the number of bacteria increased again after 5 minutes of ultrasonic cleaning.
表３に表われたように、総菌数、酵母、乳酸菌は、ｐＨ４．１まで醗酵させた醗酵白菜に比べてそれぞれ１０１程度高値を表わし、超音波処理３０秒にそれぞれ１０１ずつ減少した。総菌数と酵母数は、超音波処理１分に再び１０１減少して１０６ＣＦＵ／ｍｌになった。 As we table Table 3, the total number of bacteria, yeasts, lactic acid bacteria, represents 10 1 about higher respectively than the fermented Chinese cabbage was fermented to pH 4.1, was reduced by respectively 10 1 to sonicated for 30 seconds . The total bacterial count and yeast count again decreased by 10 1 to 1 6 CFU / ml in 1 minute of sonication.
したがって、超音波洗浄を通じて総菌数と酵母数とを１０１ずつ減らすことができた。菌が死滅されることではなく、白菜から洗われることなので、時間が長くなれば菌の洗浄効果は見られないと判断される。 Therefore, the total number of bacteria and the number of yeasts could be reduced by 10 1 through ultrasonic cleaning. Since the fungus is not killed but washed from Chinese cabbage, it is judged that the cleaning effect of the fungus is not seen if the time is long.
Ｂ．洗浄以後の菌数制御
醗酵白菜の洗浄後、金属缶に充填する段階で後添副材料の効果と充填醗酵水を調整して菌数制御と味の増進効果とを調査した。
B. Control of the number of bacteria after washing After washing the fermented Chinese cabbage, the effect of the supplementary auxiliary material and the filling fermented water were adjusted at the stage of filling the metal can, and the number of bacteria control and the effect of enhancing the taste were investigated.
次亜塩素酸ナトリウムによる処理及び超音波洗浄による殺菌処理過程を経た醗酵白菜１kg当たり唐辛子粉６４ｇ、キトサン５ｇ、ビタミンＣ１ｇ、グレープフルーツ種子抽出物（Ｇｒａｐｅｆｒｕｉｔ ｓｅｅｄ ｅｘｔｒａｃｔ（ＧＦＳＥ、１．５ｇ／１０ｇ蒸溜水、ｍｏｄｅｌ ＤＦ−１００、（株）ＦＡ ｂａｎｋ）１，５００ｐｐｍと、前段階で醗酵された千切り大根を混合してキムチを製造した。唐辛子粉は、７０％エタノールで殺菌して使用した。又は、大韓民国の英陽から生産された低菌数唐辛子粉を殺菌なしに使った。 64 g of chili powder, 1 g of chitosan, 1 g of vitamin C, grapefruit seed extract (GFSE, 1.5 g / 10 g distilled water, 1 g of fermented Chinese cabbage which has undergone a sterilization treatment by sodium hypochlorite and ultrasonic cleaning model DF-100, FA bank) 1,500 ppm and shredded radish fermented in the previous step were mixed to produce kimchi.Chilli powder was used after sterilizing with 70% ethanol, or Korea. The low bacterial count chili powder produced from Yingyang was used without sterilization.
また、醗酵白菜製造時に生じた醗酵水に磨いたアミの塩辛及びイワシ塩辛の汁を８：０．５：０．５の比率で混合して沸かした後、冷却して充填時に添加する充填醗酵水を準備した。 Also, the fermented water that is added to the fermented water produced during the production of fermented Chinese cabbage and mixed with boiled sardine and sardine salted at a ratio of 8: 0.5: 0.5, then cooled and added at the time of filling. Prepared water.
（１）唐辛子粉後添加
醗酵段階で副材料が添加されるために、混合時に味付け形態を異ならせて、味の増進効果と乳酸菌数に及ぼす影響とを調べた。
(1) Addition after chili powder Since auxiliary materials were added in the fermentation stage, the flavoring effect was varied during mixing to investigate the effect of enhancing the taste and the effect on the number of lactic acid bacteria.
混合味付け、すなわち、標準化された比率を使って味付けの製造後、乾燥したものを対照群にし、混合時に他の副材料の添加なしに唐辛子粉のみを使ったもの、唐辛子粉とともにニンニク、生姜粉末を添加したもの、唐辛子粉を７０％エタノールに殺菌したものを比べた。 Mixed seasoning, that is, using a standardized ratio to prepare seasonings, and then using dried pepper as a control group, using only chili powder without the addition of other ingredients during mixing, garlic and ginger powder with chili powder To which the chili powder was sterilized in 70% ethanol were compared.
色度は、醗酵させた混合味付けを熱風乾燥器〔Ｊ−３００Ｍ、（株）ＪＩＳＩＣＯ〕を使って乾燥した後、磨砕〔ＧＰ−２００３／２００５、（株）グリーンピア９段〕して蒸溜水で１０倍希釈後、ミノルタ Ｃｈｒｏｍａ Ｍｅｔｅｒ（ＣＴ−３１０、日本）でＬ（Ｌｉｇｈｔｎｅｓｓ）、ａ（＋：Ｒｅｄ、−：Ｇｒｅｅｎ）、ｂ（＋：Ｙｅｌｌｏｗ、−：Ｂｌｕｅ）を測定した。 Chromaticity is obtained by drying the fermented mixed seasoning using a hot air dryer [J-300M, JISICO], then grinding (GP-2003 / 2005, Green Pier 9th) and distilling. After 10-fold dilution with water, L (Lightness), a (+: Red, −: Green), b (+: Yellow, −: Blue) were measured with Minolta Chroma Meter (CT-310, Japan).
唐辛子粉の殺菌は、７０％エタノールに３０秒、１分、２分間浸して、掬い上げて総菌数と色度とを調べた結果、７０％エタノールを使って唐辛子粉を殺菌することが３０秒以内では大きく変化がなかったが、時間が長くなるほどむしろ菌が増加する傾向を示し、これは時間が進行するほど色素が唐辛子粉から抜けたので、殺菌の効果がないと判断される。 The chili powder is sterilized by dipping in 70% ethanol for 30 seconds, 1 minute and 2 minutes, and then scooping up and examining the total number of bacteria and chromaticity. Although there was no significant change within 2 seconds, the longer the time, the more the bacteria tended to increase. As the time progressed, the pigment was released from the chili powder, so it was judged that there was no sterilizing effect.
官能側面で効果を見るために、７０％エタノール殺菌唐辛子粉を用いて缶を製造した。７０％エタノール殺菌過程を経ていない唐辛子粉を使った群とニンニク、生姜パウダーを７０％エタノール殺菌過程を経ていない唐辛子粉とともに添加した群、従前の混合乾燥味付け使用缶を対照群にした。 To see the effect on the sensory side, a can was made using 70% ethanol sterilized chili powder. A group using pepper powder not subjected to 70% ethanol sterilization process, a group in which garlic and ginger powder were added together with pepper powder not subjected to 70% ethanol sterilization process, and a conventional mixed dry seasoning can were used as a control group.
図１に表われたように、官能結果を見れば、混合味付けを使ったものは外観上低点数を得て、臭い（ｍｏｌｄｙ ｓｍｅｌｌ）、苦味などで高数値を表わした。一方、唐辛子粉のみを添加した群は、同じ項目で低点数を見せ、唐辛子粉とニンニク、生姜を添加した缶は、外観を除いては混合味付けと類似した。総合的評価を見れば、唐辛子粉のみを添加した群が最も高点数を見せ、混合味付けを使った群が最も低点数を見せた。 As shown in FIG. 1, from the sensory results, those using mixed seasoning obtained a low score in appearance, and expressed high numerical values in terms of odor, bitterness, and the like. On the other hand, the group to which only chili powder was added showed a low score in the same item, and the can to which chili powder, garlic and ginger were added was similar to mixed seasoning except for the appearance. From the overall evaluation, the group to which only chili powder was added showed the highest score, and the group using mixed seasoning showed the lowest score.
対照群と異なる群からラクトバシラス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｓｐ．）は発見されず、リューコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｓｐ．）の数の急激な変化はなかった。すなわち、すべての形態が、菌数には大きく影響を及ぼさないということが分かった。 No Lactobacillus sp. Was found from a group different from the control group, and there was no rapid change in the number of Leuconostoc sp. That is, it was found that all forms did not greatly affect the number of bacteria.
（２）塩辛添加
イワシ塩辛の汁、アミの塩辛、イワシ塩辛の汁とアミの塩辛とを混合したものをそれぞれ缶製造時に充填液として使って缶を製造した後、官能評価をした。塩辛は、地域的に使うものが異なるために口当たりも多様である。したがって、ソウル京幾地方と釜山慶南地方とを分けて実施した。
(2) Salted sardine salted sardine juice, sardine salted salt, mixed sardine salted sardine and salted sardine salt were used as filling solutions during can production, and then sensory evaluation was performed. Salted pepper has a variety of tastes due to different regional uses. Therefore, it was implemented separately in Seoul Kyo Ike region and Busan Gyeongnam region.
図２に表われたように、ソウル京幾地方では、外観、苦味、金属臭、酸味などの項目では、すべての群が類似している結果を表わした。しかし、総合的な評価でイワシ塩辛の汁を使った群は、最も低点数を受け、イワシ塩辛の汁とアミの塩辛とを混ぜて混合したものが最も高点数を受けた。 As shown in FIG. 2, in the Seoul Kyoiku region, all groups were similar in terms of appearance, bitterness, metal odor, acidity, and the like. However, in the overall evaluation, the group using sardine salted soup received the lowest score, and the mixture of sardine salted soup and Ami salted received the highest score.
釜山慶南地方では、酸味、辛味で他の群に比べてイワシ塩辛の汁とアミの塩辛との混合が少し低い差を見せ、外観と組職感（硬さ）では大きく差が表われなかった。総合的な評価では、ヒシコ漬けを使ったものが最も高点数を受けたが、イワシ塩辛の汁とアミの塩辛とを混合したものと大きく差がなかった。 In Busan Gyeongnam, the mixture of sardine salt and sour salt is slightly lower than other groups in sourness and spiciness, and there is no significant difference in appearance and organizational feeling (hardness). It was. In the overall evaluation, the ones using pickled pickles received the highest score, but they were not much different from the ones mixed with sardine salted soup and salmon salted.
菌数検査でも、ラクトバシラス属はいずれも表われず、リューコノストック属と総菌数でも、すべての群が大きく差がなかった。したがって、塩辛の種類は、缶キムチで菌数に大きな変化がなく、貯蔵性には影響を与えなかった。したがって、味を出して栄養学的に意味がある塩辛の使用が味の増進に効果があるものと見せて缶キムチの製造時にヒシコ漬けとアミの塩辛とを混合した塩辛を選択的に使うことができるということを確認した。 In the bacterial count test, none of the genus Lactobacillus appeared, and there was no significant difference between all groups in the genus Leuconostoc and total bacterial count. Therefore, the kind of salted spice did not change greatly in can kimchi and did not affect the storage. Therefore, the use of salty spicy with a taste of nutrition and nutritionally meaningful use of salty spices, which is a mixture of pickled with shimiko and Ami salty, is used in the production of can kimchi. I confirmed that I was able to.
（３）キトサン添加
缶キムチ製造時に保存性を高めるためにキトサンを添加して、菌数、組職感及び官能的な面を調査した。
(3) Addition of chitosan Chitosan was added to increase the storage stability during can kimchi production, and the number of bacteria, the sense of organization and the sensual aspect were investigated.
組職感は、キトサンを白菜の重さ対比０．５％、１％、１．５％、２％に添加して測定した（図３）。結果、０．５％、１％添加した群は対照群に比べて組職感が向上したが、１．５％と２％では大きく差が表われなかった。 The sense of organization was measured by adding chitosan to 0.5%, 1%, 1.5% and 2% of the weight of Chinese cabbage (FIG. 3). As a result, the group added with 0.5% and 1% improved the sense of organization as compared with the control group, but there was no significant difference between 1.5% and 2%.
そして、０．５％、１％、２％に官能評価を実施した結果、２％群は臭い、苦味などで高点数を得て、外観では最も低く評価された。一方、０．５％群は臭い、苦味、金属臭で低点数を受け、外観では最も良く評価された。組職感は、すべての群で大きく差がなかった。総合的な評価を見れば、やはり２％は最も低点数を受け、１％がその次であり、０．５％が最も高点数を得たことで最も官能性に優れたと判断される。 And as a result of performing sensory evaluation to 0.5%, 1%, and 2%, the 2% group got a high score for odor, bitterness, etc., and was rated lowest in appearance. On the other hand, the 0.5% group received a low score for odor, bitterness, and metal odor, and was best evaluated in appearance. The sense of organization was not significantly different in all groups. From a comprehensive evaluation, 2% received the lowest score, 1% was the next, and 0.5% was judged to have the highest functionality by obtaining the highest score.
図３に表われたように、初期にはキトサンとキトオリゴ糖とを使った群いずれも使わなかったものと大きな差がなく、８週保管後にも大きく差がなかった。 As shown in FIG. 3, there was no significant difference from the group that did not use any of the groups using chitosan and chitooligosaccharide at the initial stage, and no significant difference after 8 weeks storage.
これは、缶の特性上、菌を制御した後、キムチが作られるので、キトサンが貯蔵性には大きく影響を及ぼさないためと判断される。しかし、官能的な部分の改善と組職感の側面で見る時、添加することが最も効果的である。 This is considered to be because chitosan does not greatly affect the storage stability because kimchi is made after controlling the bacteria due to the characteristics of the can. However, it is most effective when added in terms of improving the sensual part and the sense of organization.
（４）充填率による変化
醗酵水は、白菜の味を強める役割もあるが、缶の製造後、殺菌時に内部品温を上げるのに手助けになって殺菌をより効率的にさせる役割をする。したがって、固形分と醗酵水との比率を異ならせて効果を見た。
(4) Change due to filling rate Fermented water also has a role of enhancing the taste of Chinese cabbage, but after manufacturing the can, it helps to raise the temperature of the internal parts during sterilization and plays a role in making sterilization more efficient. Therefore, the effect was seen by changing the ratio of solid content and fermented water.
製造条件が確立された普通の缶中の固形物キムチ材料と醗酵水の含量比率は、固形物１２８ｇ＋醗酵水３２ｇである。固形物１２０ｇ＋醗酵水４０ｇと固形物１１０ｇ＋醗酵水５０ｇとの組成で配合して充填させた缶キムチを製造して菌数変化を観察した。 The content ratio of solid kimchi material and fermented water in an ordinary can with established manufacturing conditions is 128 g solids + 32 g fermented water. A can kimchi which was blended and filled with a composition of 120 g of solid matter + 40 g of fermented water and 110 g of solid matter + 50 g of fermented water was produced and the change in the number of bacteria was observed.
図４に表われたように、固形物の減少及び醗酵水の増加は、リューコノストック属菌を多少減少させる傾向を見せた。総菌数も多少減少させる傾向を見せた。これは、低温殺菌過程で醗酵水の量の増加によって缶内部でのキムチの品温を高めて殺菌温度に到逹する時間を短縮させて長く持続させることで、殺菌の効果を高めると見える。 As shown in FIG. 4, the decrease in solids and the increase in fermentation water showed a tendency to slightly reduce the genus Leuconostoc. The total number of bacteria also showed a tendency to decrease somewhat. This seems to increase the effect of sterilization by increasing the temperature of kimchi inside the can by reducing the amount of fermented water during the pasteurization process and shortening the time required to reach the sterilization temperature.
充填率の変化は、品温と関連してある程度の菌の減少をもたらしたが、官能的な面で落ちることが見られた。すなわち、多量の添加より適正な比率を保持することがさらに官能改善には効果的であった。 The change in filling rate resulted in some bacteria reduction in relation to the product temperature, but was seen to be sensual. That is, maintaining an appropriate ratio rather than a large amount of addition was more effective for improving the sensory function.
（５）脱気工程による菌数制御
キムチを缶に充填して蓋巻き締め前に９７℃程度のスチームを缶を通過させながら、空気を除去して品温を上げる脱気工程を実施し、蓋巻き締め後に低温殺菌して殺菌効果及びガス生成有無を観察した。
(5) Control of the number of bacteria by the deaeration process Perform the deaeration process to remove air and raise the product temperature while filling the can with kimchi and passing the can through steam at about 97 ° C before tightening the lid. After the lid was tightened, pasteurization was performed to observe the bactericidal effect and gas generation.
脱気工程は、総菌数とリューコノストック属の菌数とを１０７ｃｅｌｌｓ／ｍｌから１０４ｃｅｌｌｓ／ｍｌに減少させた。脱気後に低温殺菌を行えば、総菌数とリューコノストック属の菌数は、１０４ｃｅｌｌｓ／ｍｌから１０２ｃｅｌｌｓ／ｍｌにさらに減少した。図５によれば、ラクトバシラス属菌は、脱気工程のみでも完全に消滅された。また、ガス生成有無を観察した結果では、脱気及び低温殺菌工程を経ていない缶でガスが生成して膨れ上がる現象を表わした。脱気及び低温殺菌工程を経ずに３日間室温に放置した缶は、缶内に残っている空気によって醗酵が進行して製造３日後に適熟期のキムチに到逹した。したがって、脱気工程の追加は、低温殺菌を効率的にさせて菌数を減らすことで、貯蔵性を確保するのに大きな助けになることが分かった。
In the degassing step, the total number of bacteria and the number of bacteria of the genus Leuconostoc were reduced from 10 7 cells / ml to 10 4 cells / ml. If pasteurization was performed after deaeration, the total number of bacteria and the number of genus Leuconostoc further decreased from 10 4 cells / ml to 10 2 cells / ml. According to FIG. 5, the Lactobacillus genus bacteria were completely extinguished only by the deaeration process. Moreover, the result of observing the presence or absence of gas generation represents a phenomenon in which gas is generated and swells in a can that has not undergone degassing and pasteurization processes. The can which was left at room temperature for 3 days without undergoing deaeration and pasteurization process was fermented by the air remaining in the can and reached kimchi at the
（６）低温殺菌などによる菌数制御
缶製造が終わった後、６５℃で３０分低温殺菌をするが、缶製造時に添加されるグレープフルーツ種子抽出物とキトサンとが低温殺菌に及ぼす程度を白菜汁培地に菌を接種して、それぞれの処理をして見た。
(6) Controlling the number of bacteria by pasteurization After the can is finished, pasteurize at 65 ° C for 30 minutes, but the extent to which grapefruit seed extract and chitosan added at the time of can production affect pasteurization The medium was inoculated with bacteria and each treatment was seen.
白菜汁培地を製造するために、白菜を外葉を除去して緑汁器で搾汁して汁液はオーガンディーで濾過した後、遠心分離機で３，０００×ｇで２０分間遠心分離した。遠心分離した白菜汁は、塩の含量が２．５％になるように塩を添加してメンブレインフィルター（０．４５μｍ）で濾過した。培地に各段階に必要なほどの副材料を添加した後、菌を接種して平板培養して測定した。 In order to produce a Chinese cabbage soup medium, the cabbage was removed from the outer leaves and squeezed with a green juice container, and the sap was filtered through organdy and then centrifuged at 3,000 × g for 20 minutes. The centrifuged Chinese cabbage juice was filtered with a membrane filter (0.45 μm) after adding salt so that the salt content was 2.5%. Sub-materials required for each stage were added to the medium, and then inoculated with bacteria and plated and measured.
初期菌数にも殺菌効果が影響を受けるかを調べるために、菌数を１０４及び１０８の２つに分離して実験した。具体的に、グレープフルーツ種子抽出物１，５００ｐｐｍ、キトサン０．５％、低温殺菌６５℃の温度で３０分を適用した。グレープフルーツ種子抽出物、キトサン、低温殺菌をそれぞれ単独にしたもの、グレープフルーツ種子抽出物とキトサン；グレープフルーツ種子抽出物と低温殺菌処理；キトサンと低温殺菌処理；グレープフルーツ種子抽出物、キトサン及び低温殺菌処理のように三種のすべて処理したものの効果を実験した。図６に得られた結果を示す。 In order to examine whether or not the bactericidal effect is also affected by the initial number of bacteria, experiments were conducted with the number of bacteria separated into two, 10 4 and 10 8 . Specifically, grapefruit seed extract 1500 ppm, chitosan 0.5%, pasteurized at a temperature of 65 ° C. for 30 minutes. Grapefruit seed extract, chitosan, pasteurized separately, grapefruit seed extract and chitosan; grapefruit seed extract and pasteurized treatment; chitosan and pasteurized treatment; like grapefruit seed extract, chitosan and pasteurized treatment The effects of all three treatments were tested. FIG. 6 shows the results obtained.
まず、初期菌数が１０４ＣＦＵ／ｍｌでは、大部分効果が大きく表われた。グレープフルーツ種子を使った群は、ラクトバシラス属菌及びリューコノストック属菌がすべて死滅し、低温殺菌は１０１〜１０２ＣＦＵ／ｍｌ程度の除去効果があった。そして、グレープフルーツ種子抽出物を含んで処理した群は、ラクトバシラス属菌及びリューコノストック属菌がすべて死滅した。 First, when the initial number of bacteria was 10 4 CFU / ml, most of the effect was significant. In the group using grapefruit seeds, all of the genus Lactobacillus and Leuconostoc were killed, and pasteurization had a removal effect of about 10 1 to 10 2 CFU / ml. In the group treated with the grapefruit seed extract, all of the genus Lactobacillus and Leuconostoc were killed.
一方、初期菌数が１×１０８ＣＦＵ／ｍｌでは、他の様相を見せた。低温殺菌とキトサン処理が入った群を除いてはラクトバシラス属菌はすべて死滅し、リューコノストック属は１０４〜１０５ＣＦＵ／ｍｌ程度の減少効果が表われた。三種をすべて処理した群からもラクトバシラス属菌は表われず、リューコノストック属菌も１０５ＣＦＵ／ｍｌ程度の死滅効果を見せた。 On the other hand, when the initial bacterial count was 1 × 10 8 CFU / ml, other aspects were shown. Except for the group containing pasteurization and chitosan treatment, all Lactobacillus spp. Were killed, and Leuconostoc had a reduction effect of about 10 4 to 10 5 CFU / ml. Lactobacillus spp. Did not appear from the group treated with all three species, and Ryukonostococcus spp. Showed a killing effect of about 10 5 CFU / ml.
グレープフルーツ種子抽出物が添加された群からは、菌数が少ない時、多い時にすべて菌の死滅効果が表われ、特に、ラクトバシラス属菌は表われないことで貯蔵性確保に効果的であることが分かった。キトサンは、独立的には大きく菌数減少効果を見せないが、異なるものとともに添加した時、効果が表われると考えられる。したがって、白菜自体の初期の菌数を調節することも重要であるが、実際缶キムチ工程で使う添加物と殺菌工程とが互いに効果を増進させるということが分かった。そして、グレープフルーツ種子抽出物、キトサン、低温殺菌をすべて並行した群から効果が表われた。 From the group to which the grapefruit seed extract was added, when the number of bacteria is small, when the number of bacteria is large, the killing effect of all the bacteria appears, and in particular, Lactobacillus spp. I understood. Chitosan does not show a significant bacterial count reduction effect independently, but it is thought that the effect appears when added together with different ones. Therefore, it is important to adjust the initial number of fungi of the Chinese cabbage itself, but it has been found that the additive used in the can kimchi process and the sterilization process actually enhance the effect. And the effect appeared from the group where grapefruit seed extract, chitosan and pasteurization were all parallel.
比較例１
販売中である缶キムチ（Ｗａｎｇキムチ、製造社：三振誌Ｆ）を使って乳酸菌数を測定した。構成成分は、白菜７５％、精製塩３．１５％、ネギ２．６５％、唐辛子粉２．６１％、白砂糖１．１５％、ニンニク０．３３％、生姜０．１７％、Ｌ−グルタミンナトリウム０．１％、精製水１４．８４％であった。ｐＨは４．２であり、酸度（ｌａｔｉｃ ａｃｉｄ）は０．８１に表われた。リューコノストック属菌とラクトバシラス属菌は、すべて存在しなかった。これは、９５℃で３０分間高温殺菌を通じて醗酵キムチに存在する乳酸菌が死滅したためである。したがって、醗酵キムチ固有の組職感を保持することができなかった。
Comparative Example 1
The number of lactic acid bacteria was measured using can kimchi (Wang kimchi, manufactured by Sansei Magazine F) on sale. Constituents: Chinese cabbage 75%, refined salt 3.15%, leek 2.65%, chili powder 2.61%, white sugar 1.15%, garlic 0.33%, ginger 0.17%, L-glutamine Sodium 0.1% and purified water 14.84%. The pH was 4.2 and the acidity was 0.81. None of the genus Leuconostoc and Lactobacillus were present. This is because the lactic acid bacteria present in the fermentation kimchi were killed through high temperature sterilization at 95 ° C. for 30 minutes. Therefore, the organization feeling peculiar to fermentation Kimchi could not be maintained.
比較例２
販売中である缶キムチ（ペンギン缶キムチ、製造社：（株）金韓）を使って乳酸菌数を測定した。構成成分は、白菜８４．２１％（国産）、唐辛子粉、大根、ニンニク、生姜であった。ｐＨは３．７であり、酸度（ｌａｔｉｃ ａｃｉｄ）は１．０４に表われた。リューコノストック属菌とラクトバシラス属菌は、すべて存在しなかった。やはり高温殺菌を通じて醗酵キムチに存在する乳酸菌が死滅したためである。したがって、醗酵キムチ固有の組職感を保持することができなかった。
Comparative Example 2
The number of lactic acid bacteria was measured using can kimchi (penguin can kimchi, manufacturer: Kinhan Co., Ltd.) on sale. Components were Chinese cabbage 84.21% (domestic), chili powder, radish, garlic and ginger. The pH was 3.7 and the acidity appeared at 1.04. None of the genus Leuconostoc and Lactobacillus were present. This is because the lactic acid bacteria present in the fermented kimchi were also killed through high temperature sterilization. Therefore, the organization feeling peculiar to fermentation Kimchi could not be maintained.
評価結果１：缶キムチの貯蔵性調査
実施例１の白菜缶キムチは、製造工程上の多様な方法を通じて缶内の乳酸菌のうちからリューコノストック属菌数を１．０×１０２ＣＦＵ／ｍｌ〜５．０×１０４ＣＦＵ／ｍｌの範囲で制御し、ラクトバシラス属菌を死滅して存在させないように制御した。実施例１の白菜缶キムチを２０℃、３５℃で長期間保管しながら菌数の変化を測定した。図７に表われたように、室温で貯蔵する６ヶ月間にリューコノストック属菌は１．０×１０２ＣＦＵ／ｍｌをそのまま保持し、ラクトバシラス属菌は全然表われなかった。総菌数も大きな変化がなかった。乳酸菌の最適温度範囲である３５℃でやはり大きな菌数の変化は見えなかった。したがって、実施例１による缶キムチは、室温で長期間保存時にも貯蔵性が問題にならない缶キムチということが分かる。
Evaluation result 1: Can kimchi storage stability investigation The Chinese cabbage can kimchi of Example 1 has a number of genus Leuconostoc of 1.0 × 10 2 CFU / ml among lactic acid bacteria in the can through various methods in the production process. It controlled in the range of -5.0 * 10 < 4 > CFU / ml, and it controlled so that the Lactobacillus genus microbe might be killed and not exist. The change in the number of bacteria was measured while storing the Chinese cabbage can kimchi of Example 1 at 20 ° C. and 35 ° C. for a long period of time. As shown in FIG. 7, the Leuconostoc genus maintained 1.0 × 10 2 CFU / ml as it was during 6 months of storage at room temperature, and no Lactobacillus genus appeared. There was no significant change in the total number of bacteria. No significant change in the number of bacteria was observed at 35 ° C, which is the optimum temperature range for lactic acid bacteria. Therefore, it can be seen that the can kimchi according to Example 1 is a can kimchi whose storage property does not become a problem even when stored at room temperature for a long period of time.
評価結果２：缶キムチの機能性調査
実施例１のうちから缶キムチの健康機能性増進のために、坑癌及び抗酸化性などの機能性が高いキトサンとビタミンＣとを添加して、それぞれの機能性を見た。
Evaluation result 2: Functional investigation of can kimchi In order to promote health functionality of can kimchi from Example 1, chitosan and vitamin C with high functionality such as anticancer and antioxidant properties were added, respectively. Saw the functionality.
抗突然変異効果
キトサンとビタミンＣとを入れていない缶に入る前のキムチと缶に入れたキムチとを対照群にしてキトサンのみ添加した缶、ビタミンＣのみ添加した缶、キトサンとビタミンＣいずれも添加した缶をそれぞれメタノール抽出物を用いて機能性を見た。サルモネラティフィリウム（Ｓａｌｍｏｎｅｌｌａ ｔｙｐｈｉｍｕｒｉｕｍ）ＴＡ１００菌を利用したエームス試験（Ａｍｅｓ ｔｅｓｔ）で間接突然変異源であるアフラトキシンＢ１（ＡＦＢ１、シグマ社）に対する抗突然変異効果を見た。
Anti-mutagenic effect Canned kimchi before entering cans without chitosan and vitamin C and kimchi in cans added to control group, cans containing only chitosan, cans containing only vitamin C, both chitosan and vitamin C Each added can was tested for functionality using a methanol extract. In the Ames test using Salmonella typhimurium TA100, an antimutagenic effect on aflatoxin B 1 (AFB 1 , Sigma), which is an indirect mutation source, was observed.
このために、製造された缶キムチを凍結乾燥して粉末化した後、それぞれ２０倍のメタノールを添加、１２時間撹拌を２回反復した後、濾過してロータリーエバポレータ（ＥＹＥＬＡ，Ｔｏｋｙｏ Ｒｉｋａｋｉｋａｉ Ｃｏ．，日本）で濃縮してメタノール抽出物を得た。これら抽出物は、ＤＭＳＯに希釈して細胞に処理した。 For this purpose, the produced can kimchi was freeze-dried and pulverized, and 20 times each of methanol was added, and stirring was repeated twice for 12 hours, followed by filtration and rotary evaporation (EYELA, Tokyo Rikakai Co., Ltd.). In Japan), a methanol extract was obtained. These extracts were diluted into DMSO and processed into cells.
直接突然変異源であるＮ−メチル−Ｎ'−ニトロ−Ｎ−ニトロソグアニジン（ＭＮＮＧ）は、アルドリッチケミカルコーポレーション（アメリカ）から購入して蒸溜水に溶かして使った。サルモネラティフィリウム（Ｓａｌｍｏｎｅｌｌａｔｙｐｈｉｍｕｒｉｕｍ）ＬＴ−２ ヒスチジン（ｈｉｓｔｉｄｉｎｅ）栄養要求性であるサルモネラティフィリウム（Ｓａｌｍｏｎｅｌｌａｔｙｐｈｉｍｕｒｉｕｍ）ＴＡ１００は、アメリカカリフォルニア大学のＡｍｅｓ Ｂ．Ｎ．博士から提供されて実験に使った。 N-methyl-N′-nitro-N-nitrosoguanidine (MNNG), which is a direct mutagen, was purchased from Aldrich Chemical Corporation (USA) and dissolved in distilled water. Salmonella phyllumium LT-2 histidine auxotrophic Salmonella phyllium TA100 is a product of Ames B. of the University of California, USA. N. Used by Dr. for the experiment.
表４に表われたように、低濃度メタノール抽出物１．２５（ｍｇ／ｐｌａｔｅ）では、何も添加していないキムチが缶に充填前には１６％、充填して殺菌を経た後には４％の阻害率が表われた。キトサンのみを入れた群は８％、ビタミンＣのみを入れた群は２％の阻害率を有し、二つすべて処理した群からは２３％に表われた。メタノール抽出物２．５（ｍｇ／ｐｌａｔｅ）で抗突然変異効果が缶に入れる前のキムチは３７％程度であったが、缶に充填、殺菌工程を経た後は２２％であったが、最終キトサンとビタミンＣとをすべて入れた缶では４６％に表われた。 As shown in Table 4, in the low concentration methanol extract 1.25 (mg / plate), kimchi without any addition was 16% before filling the can, and 4% after filling and sterilization. % Inhibition rate appeared. The group containing only chitosan had an inhibition rate of 8%, the group containing only vitamin C had an inhibition rate of 2%, and 23% from the group treated with all two. Kimchi before anti-mutagenic effect in a can with methanol extract 2.5 (mg / plate) was about 37%, but after filling and sterilizing the can, it was 22%. In cans containing all of chitosan and vitamin C, it appeared in 46%.
また、直接突然変異源であるＭＮＮＧに対する効果を見れば、メタノール抽出物１．２５（ｍｇ／ｐｌａｔｅ）で添加物を使っていない群からは充填前１４％、充填後３％であったが、キトサン添加群は１２％、ビタミン添加群は１１％、すべて添加した缶では１６％に表われた。２．５（ｍｇ／ｐｌａｔｅ）で充填前状態のキムチで３３％だったのが、缶で製造された後は２３％、キトサンを添加した群は３３％であったが、ビタミンＣのみ添加した群は３２％で大きな差がなかった。二つのすべて添加した群は４６％程度の効果があった。ＡＦＢ１を突然変異源として使ったものと類似している様相を表わした（表５）。 In addition, when looking at the effect on MNNG which is a direct mutation source, it was 14% before filling and 3% after filling from the group not using an additive with methanol extract 1.25 (mg / plate), The chitosan addition group appeared at 12%, the vitamin addition group at 11%, and the cans with all additions at 16%. 2.5% (mg / plate) of Kimchi before filling was 33%, 23% after being manufactured in cans, and 33% in the group to which chitosan was added, but only vitamin C was added The group was 32% with no significant difference. The two added groups had an effect of about 46%. The appearance was similar to that using AFB 1 as the mutation source (Table 5).
結論的に、メタノール抽出物の添加濃度が高くなるほど阻害効果が高かった。缶に充填されてすべての過程を経たキムチの抗突然変異効果は缶で製造される前のものより減少し、キトサンとビタミンＣとを添加すれば、ある程度が増加し、二つすべてを添加した群が最も抗突然変異効果が高いと表われた。 In conclusion, the higher the concentration of methanol extract added, the higher the inhibitory effect. The antimutagenic effect of kimchi after filling all the processes in the can was reduced from that before it was manufactured in the can, and if chitosan and vitamin C were added, the degree increased to some extent, and all two were added The group appeared to have the highest antimutagenic effect.
坑癌効果
缶キムチのインビトロ（Ｉｎ ｖｉｔｒｏ）坑癌効果を調べるために、ＨＴ−２９人体結腸癌細胞とＡＧＳ人体胃癌細胞との成長抑制効果を観察した。
Anti-cancer effect In order to examine the in vitro anti-cancer effect of can kimchi, the growth inhibitory effect of HT-29 human colon cancer cells and AGS human gastric cancer cells was observed.
ＡＧＳ人体胃癌細胞（ＡＧＳ ｈｕｍａｎ ｇａｓｔｒｉｃ ａｄｅｎｏｃａｒｃｉｎｏｍａ ｃｅｌｌ）は、韓国細胞株銀行（ソウル医大）から分譲され、１００ｕｎｉｔｓ／ｍｌのペニシリン−ストレプトマイシンと１０％のＦＢＳが含有されたＲＰＭＩ １６４０とを使って３７℃、５％ ＣＯ２培養器で培養した。 AGS human gastric adenocarcinoma cell is distributed from Korea Cell Line Bank (Seoul Medical University) at 37 ° C. using RPMI 1640 containing 100 units / ml penicillin-streptomycin and 10% FBS. The cells were cultured in a 5% CO 2 incubator.
ＭＴＴ分析のために、９６ウェルプレートにウェル当たり１×１０４ｃｅｌｌｓ／ｍｌになるようにｓｅｅｄｉｎｇ、すなわち、１００μｌずつ加えた後、ここに、培養培地を８０μｌ添加した。試料は、各濃度別にＰＢＳで希釈した後、各ウェル当たり２０μｌずつ添加し、一カラムには試料の代わりにＰＢＳのみ２０μｌ添加して１００％生存群にした。このプレートをまた３７℃、５％ ＣＯ２培養器で７２時間培養した後、５４０ｎｍで吸光度を測定して生存細胞数を測定した。 For MTT analysis, seeding was performed at 1 × 10 4 cells / ml per well in a 96-well plate, that is, 100 μl was added, and then 80 μl of culture medium was added thereto. Samples were diluted with PBS for each concentration, and 20 μl was added per well, and 20 μl of PBS alone was added to one column instead of the sample to make a 100% survival group. The plate was also incubated for 72 hours in a 37 ° C., 5% CO 2 incubator, and the absorbance was measured at 540 nm to determine the number of viable cells.
生存率を計算するために、各ウェルから一カラムの平均値を求めて対照群（１００％生存群）の平均値に対する百分率の値を算出した。この百分率は、比較した試験群の細胞生存率に該当する値で細胞の生存率は、次のような式で計算した。 In order to calculate the survival rate, the average value of one column was obtained from each well, and the percentage value with respect to the average value of the control group (100% survival group) was calculated. This percentage is a value corresponding to the cell viability of the test group compared, and the cell viability was calculated by the following formula.
表６に表われたように、ＡＧＳ人体胃癌細胞では、０．１（ｍｇ／ｍｌ）では缶に入れる前のキムチ６％、缶に入れて低温殺菌工程を経た缶は５％で大きく差がなかった。しかし、キトサンとビタミンＣとを添加した群は、１３％、１２％で少し効果が表われ、二つすべて添加して作られた缶は２４％で最も大きく効果が表われた。また、２．０（ｍｇ／ｍｌ）の濃度でまた類似しているように表われた。缶に入れる前と缶に入れて殺菌工程を経た群は、１２％、１０％で比較的低く、キトサンとビタミンＣとを添加した缶は、それぞれ３６％、３１％であった。すべて添加した缶は、４８％を表わすことと見る時、キトサンとビタミンＣとの添加で癌細胞成長の効果が表われるということが分かった。やはりキトサンとビタミンＣとの添加で癌細胞成長の抑制効果が表われた。 As shown in Table 6, for AGS human gastric cancer cells, 0.1% (mg / ml) was 6% kimchi before being placed in a can, and 5% in cans that had been pasteurized and subjected to a pasteurization process. There wasn't. However, in the group to which chitosan and vitamin C were added, 13% and 12% showed a little effect, and cans made by adding all two showed the greatest effect at 24%. It also appeared similar at a concentration of 2.0 (mg / ml). The groups that had been subjected to the sterilization process before being put into the cans and 12% were relatively low at 12% and 10%, respectively, and the cans to which chitosan and vitamin C were added were 36% and 31%, respectively. When all the added cans were considered to represent 48%, it was found that the addition of chitosan and vitamin C showed the effect of cancer cell growth. Again, the addition of chitosan and vitamin C showed an inhibitory effect on cancer cell growth.
試料が１．０ｍｇ／ｍｌで使われた場合のＨＴ−２９人体結腸癌細胞では、添加剤がない場合、缶に入れる前の状態での坑癌活動度は５％、缶に入れて低温殺菌工程を経た缶は４％で大きく差がなかった。しかし、キトサンとビタミンＣとを添加した群は７％、６％で、すべて添加して作られた缶は１３％で最も大きな効果が表われた。また、２．０（ｍｇ／ｍｌ）の濃度でまた類似しているように表われた。キトサンとビタミンＣとを添加した缶は、それぞれ１２％、８％であった。すべて添加した缶は、２６％を表わすことと見る時、キトサンとビタミンＣとの添加で癌細胞成長の抑制効果が分かった。 In the case of HT-29 human colon cancer cells when the sample is used at 1.0 mg / ml, if there is no additive, the anticancer activity is 5% in the state before putting into the can, and pasteurized in the can. The can that passed through the process was 4%, and there was no significant difference. However, the groups that added chitosan and vitamin C were 7% and 6%, and the cans made by adding all of them showed the greatest effect at 13%. It also appeared similar at a concentration of 2.0 (mg / ml). The cans to which chitosan and vitamin C were added were 12% and 8%, respectively. When all the added cans were considered to represent 26%, the addition of chitosan and vitamin C was found to suppress cancer cell growth.
評価結果３：缶キムチの安定性（毒性評価）調査
キムチを缶に貯蔵する場合、重金属や内部コーティング剤とキムチの反応物とによって生成されることができる反応物に対する安全性を調べるために、毒性有無を確認した。本実験では、エポキシフェノール缶とラミネート缶とを使った。
Evaluation result 3: Stability (toxicity evaluation) investigation of can kimchi When storing kimchi in a can, in order to investigate the safety against the reactants that can be generated by heavy metals, inner coating agent and kimchi reactants, The presence or absence of toxicity was confirmed. In this experiment, an epoxy phenol can and a laminate can were used.
実験例１：インビトロ（Ｉｎ ｖｉｔｒｏ）実験
１．サルモネラティフィリウム（Ｓａｌｍｏｎｅｌｌａ ｔｙｐｈｉｍｕｒｉｕｍ）ＴＡ１００を利用した毒性実験
缶キムチ製造後、貯蔵期間が４ヶ月になった実施例１の缶キムチを使って、缶素材の毒性有無を観察した。試料の菌株に対する毒性の有無を見るために、滅菌されたキャップテストチューブに上層寒天２ｍｌを分周した後、菌株１００μｌと希釈された試料１００μｌとを添加して軽くボルテックスした後、栄養寒天培地（ｎｕｔｒｉｅｎｔ ａｇａｒ ｐｌａｔｅ）に分周、固化させて３７℃で２４時間あるいは４８時間培養させた後、その毒性の有無を判定した。
Experimental Example 1: In vitro experiment Toxicity experiment using Salmonella typhimurium TA100 After the production of can kimchi, the can kimchi of Example 1 whose storage period was 4 months was observed for the presence or absence of toxicity of the can material. To see if the sample is toxic to the strain, divide 2 ml of the upper agar into a sterilized cap test tube, add 100 μl of the strain and 100 μl of the diluted sample, lightly vortex, and then add nutrient agar ( (Nutrient agar plate), and solidified and cultured at 37 ° C. for 24 hours or 48 hours, and then the presence or absence of toxicity was determined.
表７に表われたように、一般白菜キムチとラミネート缶内の白菜キムチでは、毒性を観察できなかったが、エポキシフェノール缶の内部に貯蔵したキムチでは、約２０％以下の毒性を表わした。 As shown in Table 7, the general Chinese cabbage kimchi and the Chinese cabbage kimchi in the laminated can could not be observed, but the kimchi stored inside the epoxy phenol can showed a toxicity of about 20% or less.
２．細胞毒性
細胞に対する缶キムチ試料の毒性を検討した。やはり缶の塗料によってメタノール抽出物を使って３Ｔ３−Ｌ１の正常細胞を用いて毒性を見た。
2. Cytotoxicity The toxicity of can kimchi samples to cells was examined. Again, toxicity was observed with normal cells of 3T3-L1 using methanol extract by can paint.
表８に表われたように、１．０〜４．０ｍｇ／ｍｌ添加濃度まで正常細胞に対してすべての群から９５％以上の高生存率を表わした。これより高濃度では、正常細胞に対する毒性の増加がすべての群から表れるので、濃度が高くてそんなことであって、缶の塗料による差ではないと見られる。したがって、塗料による正常細胞に対する毒性は表われなかった。 As shown in Table 8, a high survival rate of 95% or more was expressed from all groups with respect to normal cells up to a concentration of 1.0 to 4.0 mg / ml. At higher concentrations, the increase in toxicity to normal cells appears from all groups, so the concentration is high and this is not the difference due to the paint on the can. Therefore, the toxicity to normal cells by the paint did not appear.
実験例２：インビボ（Ｉｎ ｖｉｖｏ）実験
１．ラットを利用した毒性実験
本実験に使った動物は、雄性スプラグドーリー（Ｓｐｒａｇｕｅ−Ｄａｗｌｅｙ（ＳＤ））ラット（韓国化学研究所、大田）で、体重が８０ｇ前後のものを使って６週間飼育した。飼育時に水と飼料とは十分な量を供給し、動物実験室は温図２２±１℃、相対湿度５５±５％を保持し、１２時間間隔でライト−ダークサイクル（ｌｉｇｈｔ−ｄａｒｋ ｃｙｃｌｅ）を保持した。
Experimental Example 2: In vivo experiment Toxicity Experiments Using Rats The animals used in this experiment were male Sprague-Dawley (SD) rats (Korean Chemical Research Institute, Daejeon) and were reared for 6 weeks using animals weighing approximately 80 g. A sufficient amount of water and feed is provided at the time of breeding, and the animal laboratory maintains a temperature diagram of 22 ± 1 ° C. and a relative humidity of 55 ± 5%, and performs a light-dark cycle at 12-hour intervals. Retained.
実験食餌に添加する試料を凍結乾燥して粉末化した後、一般成分を分析した。一般成分はＡ．Ｏ．Ａ．Ｃ標準試験方法によって、水分定量は１０５℃常圧加熱乾燥法、粗タンパク質はマイクロ‐キジェダール（ｍｉｃｒｏ−Ｋｊｅｄａｈｌ）法、粗脂肪はソックスレー（ｓｏｘｈｌｅｔ）抽出法、粗灰分は５５０℃直接灰化法で測定した。この組成のうち、タンパク質、脂肪、炭水化物、纎維素の量を考慮してＡＩＮ−９３Ｍ食餌に基づいて製造した。ＡＩＮ−９３を対照群にし、宗家キムチと塗料とを異ならせた２種の缶キムチを凍結乾燥して粉末化した後、その粉末を５％添加した食餌を一般成分を考慮してエネルギーレベルが同一になるように調剤した。実験食餌のうち、カゼインはＰＣ＆Ｓ（アメリカ）で、メチオニン、Ｌ−シスチン、酒石酸水素コリン（ｃｈｏｌｉｎｅ ｂｉｔａｒｔｒａｔｅ）、セルロース（ｃｅｌｌｕｌｏｓｅ）、トウモロコシ澱粉（ｃｏｒｎ ｓｔａｒｃｈ）、トウモロコシ油（ｃｏｒｎ ｏｉｌ）、大豆油（ｓｏｙｂｅａｎ ｏｉｌ）、及びＴＢＨＱ（ｔｅｒｔ−Ｂｕｔｙｌｈｙｄｒｏ ｑｕｉｎｏｎｅ）は、シグマケミタルコーポレーション（アメリカ）で、デキストリン化トウモロコシ澱粉ミネラルミクスチュア（ｄｅｘｔｒｉｎｉｚｅｄ−ｃｏｒｎ ｓｔａｒｃｈ ｍｉｎｅｒａｌ ｍｉｘｔｕｒｅ）、総合ビタミン（ｖｉｔａｍｉｎ ｍｉｘｔｕｒｅ）は、ＤｙＩｎｃ（アメリカ）製品を使った。シクロースは、一般試薬商社から購入した。 Samples added to the experimental diet were lyophilized to powder and then analyzed for general components. The general components are A. O. A. According to the C standard test method, the moisture content is determined by heating at 105 ° C. under normal pressure, the crude protein by micro-Kjedahl method, the crude fat by soxhlet extraction method, and the crude ash by 550 ° C. direct ashing method. It was measured. Of this composition, it was manufactured based on the AIN-93M diet in consideration of the amount of protein, fat, carbohydrate and cellulose. AIN-93 was used as a control group, and two kinds of can kimchi with different soya kimchi and paint were freeze-dried and pulverized. Dispensed to be identical. Among the experimental diets, casein is PC & S (USA), methionine, L-cystine, choline bitartrate, cellulose, corn starch, corn oil, soybean oil (soybean). oil), and TBHQ (tert-Butylhydro quinone) are Sigma Chemical Corporation (USA), dextrinized corn starch mineral mixture (vitamin mix), integrated vitamin (vitamin mix) Was used. Cyclos was purchased from a general reagent trading company.
ｉ）．体重及び食餌摂取変化
ＡＩＮ−９３食餌のみ摂取させた正常群に比べて見れば、キムチ試料を添加した群が体重増加率は大きな差がない。しかし、体重が４週までは正常群とさまざまなキムチ試料を添加した群とが５〜１０ｇ程度差があったが、その後からは１０ｇ以上差を見せる群はなかった。平均食餌摂取量は、２５〜３０ｇで期間が長くなって重さが増えるほど少しずつ増える傾向は類似した（図８）。
i). Changes in body weight and food intake Compared with the normal group in which only the AIN-93 diet was ingested, the group to which the kimchi sample was added showed no significant difference in weight gain. However, there was a difference of about 5 to 10 g between the normal group and the group to which various kimchi samples were added until the body weight was 4 weeks, but no group showed a difference of 10 g or more thereafter. The tendency for the average food intake to increase little by little as the period increased from 25 to 30 g and the weight increased was similar (FIG. 8).
ｉｉ）．各臓器の重量変化
食餌摂取が、それぞれの臓器に及ぼす影響を調べるために、各臓器の重量を測定した。
ii). Weight change of each organ In order to examine the influence of food intake on each organ, the weight of each organ was measured.
表１０に表われたように、まず、解毒作用を担当する肝の重量比は正常群（Ｎｏｒｍａｌ）と比べた時、対照群（キムチ Ａ）、エポキシフェノール缶キムチ（ＣＫ−Ｅ）、ラミネート缶キムチ（ＣＫ−Ｌ）は少し増加し、正常群を除外した残りの群は類似した。腎臓の場合も正常群に比べてキムチを摂取した群から大きく表われ、特に、エポキシフェノール缶は大きく増加した。免疫界に関係する脾臓の場合、正常群より残りの群が増加し、特に、エポキシフェノール缶が大きく表われたが、有意的な差は見えなかった。また、生殖器の重量比は、正常群に比べてキムチ試料を添加した群がすべて高重量比を表わしたが、有意的な差はない。 As shown in Table 10, first, the weight ratio of the liver responsible for detoxification was compared with the normal group (Normal), the control group (Kimchi A), the epoxy phenol can kimchi (CK-E), the laminate can Kimchi (CK-L) increased slightly and the rest of the group except the normal group was similar. In the case of the kidney, the group that took kimchi was larger than that in the normal group. In the case of the spleen related to the immune field, the remaining group increased from the normal group, and in particular, the epoxyphenol can appeared larger, but no significant difference was seen. In addition, the weight ratio of the genital organs showed a high weight ratio in all the groups to which the kimchi sample was added compared to the normal group, but there was no significant difference.
iii）．血清での肝毒性検査
肝毒性検査のために、血清アミノトランスフェラーゼ（ａｍｉｎｏｔｒａｎｓｆｅｒａｓｅ）の活性は、ライトマン（Ｒｅｉｔｍａｎ）とフランケル（Ｆｒａｎｋｅｌ）との方法に準じて調剤されたｋｉｔ（牙山（アサン）製薬）を使ってアラニントランスアミナーゼ（ａｌａｎｉｎｅ ｔｒａｎｓａｍｉｎａｓｅ、１００ｍｌ当たりＤＬ−アラニン１，７８０ｍｇ及びα−ケトグルタル酸（ｋｅｔｏｇｌｕｔａｒｉｃ ａｃｉｄ）２９．２ｍｇ含有）及び基質液１．０ｍｌを加えて３７℃で５分間前培養（ｐｒｅｉｎｃｕｂａｔｉｏｎ）させた後、血清０．２ｍｌを入れて３７℃でアラニントランスアミナーゼは３０分、アスパラギン酸トランスアミナーゼ（ａｓｐａｒｔａｔｅ ｔｒａｎｓａｍｉｎａｓｅ）は６０分反応させた後、呈色試薬（２，４−ｄｉｎｉｔｒｏｐｈｅｎｙｌｈｙｄｒａｚｉｎｅ、１９．８ｍｇ／１００ｍｌ含有）１．０ｍｌを添加した後、０．４Ｎ ＮａＯＨ溶液１．０ｍｌを加えて混合した後、１０分間室温で放置して波長５０５ｎｍで吸光度を測定して、その活性度を標準検量線に準じて血清１ｍｌ当たりカーメン単位で表示した。
iii). Serum hepatotoxicity test For hepatotoxicity test, the activity of serum aminotransferase was determined according to the method of Reitman and Frankel (Asan Pharmaceutical). Alanine transaminase (containing 1780 mg of DL-alanine and 29.2 mg of α-ketoglutaric acid per 100 ml) and 1.0 ml of the substrate solution and preincubation at 37 ° C. for 5 minutes. ), 0.2 ml of serum was added, and alanine transaminase was reacted for 30 minutes at 37 ° C. and aspartate transaminase was reacted for 60 minutes. After adding 1.0 ml of a color reagent (containing 2,4-dinitrophenylhydrine, 19.8 mg / 100 ml), 1.0 ml of 0.4N NaOH solution was added and mixed, and then allowed to stand at room temperature for 10 minutes. The absorbance was measured at a wavelength of 505 nm, and the activity was displayed in carmen units per ml of serum according to a standard calibration curve.
表１１に表われたように、ＡＩＮ−９３食餌のみを摂取した正常群では、ＡＳＴ（カーメン単位／ｍｌ ｏｆ ｓｅｒｕｍ）が１３４．８であるが、販売用キムチ群とエポキシフェノール缶群とは、それぞれ１１１．１と１１３．１とで大きく差が表われず、ラミネート缶も１１６．３で大きく異ならなかった。ＡＬＴ（カーメン単位／ｍｌ ｏｆ ｓｅｒｕｍ）は、ＡＩＮ−９３食餌のみ摂取した群は４０．９であるのに比べて販売用キムチ群は３６．１であり、残りのエポキシフェノール缶群とラミネート缶群とは３３．５、３２．８で大きく異ならないように表われた。 As shown in Table 11, in the normal group ingesting only the AIN-93 diet, the AST (carmen unit / ml of serum) is 134.8, but the kimchi group for sale and the epoxyphenol can group are: There were no significant differences between 111.1 and 113.1, respectively, and the laminate cans were not significantly different at 116.3. ALT (carmen unit / ml of serum) is 30.9 in the Kimchi group for sale compared to 40.9 in the group that only ingested AIN-93 diet, and the remaining epoxy phenol can group and laminate can group Appeared to be 33.5 and 32.8 so as not to differ greatly.
IV）．腎臓毒性検査
血中尿素濃度（ＢＵＮ）は、高蛋白摂取や節食による組職崩壊時、そして、排泄障害や腎臓機能障害尿毒症などで増加する。したがって、腎臓毒性検査のために、血液尿素窒素（Ｂｌｏｏｄ ｕｒｅａ ｎｉｔｒｏｇｅｎ）は、ウレアーゼ酵素法に準じて調剤されたｋｉｔ（牙山製薬）を使った。ウレアーゼ酵素０．１ｍｌと緩衝液２０ｍｌとを混ぜたウレアーゼ酵素緩衝液に血清を加えて３７℃で１５分間反応させ、これに、サリチル酸とアルカリ次亜塩素酸（ａｌｋａｌｉｃ ｈｙｐｏｃｈｌｏｒｏｕｓ ａｃｉｄ）とを加えて３７℃で５分間反応させて生成されたインドフェノールをウレアナイトロジェン基準液（６０ｍｇ／１００ｍｌ ｕｒｅａ−Ｎ）と比べて比色定量した。
IV). Renal Toxicity Test Blood urea levels (BUN) increase at the time of occupational disruption due to high protein intake or food saving, and due to excretion disorders and kidney dysfunction uremia. Therefore, blood urea nitrogen (Blood urea nitrogen) used kit (Asan Pharmaceutical Co., Ltd.) prepared according to the urease enzyme method for nephrotoxicity test. Serum was added to urease enzyme buffer mixed with 0.1 ml of urease enzyme and 20 ml of buffer, and reacted at 37 ° C. for 15 minutes. To this, salicylic acid and alkaline hypochlorous acid were added, and 37 The indophenol produced by reacting at 5 ° C. for 5 minutes was colorimetrically determined in comparison with a urea nitrogen standard solution (60 mg / 100 ml urea-N).
クレアチニン（Ｃｒｅａｔｉｎｉｎｅ）は、Ｊａｆｆｍｏｄｉｆｉｅｄ直接法（ｃｒｅａｔｉｎｉｎｅ Ｊａｆｆ反応変法であって、ラウリル硫酸ナトリウムと硼砂とを使って蛋白及び炭化物を複合物に増色させて酸性試薬でクリアチニン成分のみ脱色させて比色する法）である。血清にピクリン酸試薬３ｍｌを入れて３７℃水槽で２０分間放置後、吸光度値からこれに酸性試薬を二滴入れて３７℃水槽で５分間放置後、読み取った吸光度値を差引いて標準（ｃｒｅａｔｉｎｉｎｅ基準液）と対照して計算した。 Creatinine is a modified modified method of the Jaffmodified Jaff (creatineine reaction method) that uses sodium lauryl sulfate and borax to increase the color of proteins and carbides to a complex and decolorizes only the creatinine component with an acidic reagent. To do this). Put 3 ml of picric acid reagent in serum and leave it in a 37 ° C. water bath for 20 minutes, then add 2 drops of acidic reagent to this and leave it in a 37 ° C. water bath for 5 minutes, then subtract the read absorbance value to create a standard (creatineine standard) Calculated against the liquid).
表１２に表われたように、ＡＩＮ−９３食餌のみ摂取した対照群では、ＢＮＵ数値が１３．３ｍｇ／ｄｌであり、キムチを摂取した群、エポキシフェノール缶キムチを摂取した群、ラミネート缶キムチを摂取した群でそれぞれのＢＮＵ数値は、１２．１ｍｇ／ｄｌ、１１．７ｍｇ／ｄｌ、１１．７ｍｇ／ｄｌで対照群とは有意的な差を見せなかった。また、エポキシフェノール缶キムチを摂取した群とラミネート缶キムチを摂取した群は、一般キムチを摂取した群と類似している値を表わした。 As shown in Table 12, in the control group ingested only AIN-93 diet, the BNU value was 13.3 mg / dl, the group ingested kimchi, the group ingested epoxyphenol can kimchi, the laminate can kimchi The BNU values in the ingested group were 12.1 mg / dl, 11.7 mg / dl, and 11.7 mg / dl, showing no significant difference from the control group. Moreover, the group which ingested the epoxy phenol can kimchi and the group which ingested the laminate can kimchi showed the value similar to the group which ingested the general kimchi.
クレアチン量の場合、ＡＩＮ−９３食餌のみを摂取した対照群のクレアチン量は、１．１ｍｇ／ｄｌであり、キムチを摂取した群、エポキシフェノール缶キムチを摂取した群、ラミネート缶キムチを摂取した群でそれぞれのクレアチン量は、１．０ｍｇ／ｄｌ、１．２ｍｇ／ｄｌ、１．２ｍｇ／ｄｌですべて正常範囲の以内の値を表わした。 In the case of the amount of creatine, the creatine amount of the control group that ingested only the AIN-93 diet was 1.1 mg / dl, the group that ingested kimchi, the group that ingested epoxy phenol can kimchi, and the group that ingested laminated can kimchi The respective creatine amounts were 1.0 mg / dl, 1.2 mg / dl, and 1.2 mg / dl, all representing values within the normal range.
２．マウス末梢血の網状赤血球を利用した小核実験
エポキシフェノール缶とラミネート缶とに充填して製造した缶キムチ試料を１回経口投与して６時間後、小核誘発物質であるマイトマイシンＣを注射して小核を誘発させたＩＣＲマウスから４８時間後、末梢血であるしっぽ静脈から小核の誘発頻度を測定した。
2. Micronucleus experiment using reticulocytes of mouse peripheral blood A can kimchi sample prepared by filling epoxy phenol cans and laminate cans was orally administered once, 6 hours later, mitomycin C, a micronucleus inducer, was injected. After 48 hours from the ICR mice in which micronuclei were induced, the induction frequency of micronuclei was measured from the tail vein which is peripheral blood.
本実験に使った動物は、６〜７週齢の雄性ＩＣＲ系マウス（韓国化学研究所、大田）で、体重が３５ｇ前後のものを使い、飼料は標準飼料で飼育した。飼育時に水と飼料とは十分な量を供給し、動物実験室は温図２２±１℃、相対湿度５５±５％を保持し、１２時間間隔でライト−ダークサイクル（ｌｉｇｈｔ−ｄａｒｋ ｃｙｃｌｅ）を保持した。 The animals used in this experiment were 6-7 week old male ICR mice (Korean Chemical Research Institute, Daejeon), those with a body weight of around 35 g, and were bred with a standard diet. A sufficient amount of water and feed is provided at the time of breeding, and the animal laboratory maintains a temperature diagram of 22 ± 1 ° C. and a relative humidity of 55 ± 5%, and performs a light-dark cycle at 12-hour intervals. Retained.
陽性対照群であるマイトマイシンＣ（ＭＭＣ、０．１ｍｇ／ｍｌ）は、アメリカシグマ会社から購入して生理食塩水に溶解させて０．１ｍｌ／１０ｇ−体重になるように腹腔注射した。試料は滅菌された蒸溜水を使って調剤し、マウス１ｋｇ当たり５００ｍｇ、１，０００ｍｇを経口投与した。 Mitomycin C (MMC, 0.1 mg / ml), which is a positive control group, was purchased from the American Sigma company, dissolved in physiological saline, and injected intraperitoneally to 0.1 ml / 10 g-body weight. Samples were prepared using sterilized distilled water and orally administered at 500 mg and 1,000 mg per kg of mouse.
アクリジンオレンジ−コーティングされたスライドを製作するために、７０℃であらかじめ加熱させたスライドガラスの中央に１ｍｇ／ｍｌの濃度で蒸溜水に溶かしたアクリジンオレンジ溶液１０μｌを落とした後、ガラス棒で均一に塗抹して乾燥させた後、密封して使うまで常温で保管した。 To prepare acridine orange-coated slide, 10 μl of acridine orange solution dissolved in distilled water at a concentration of 1 mg / ml was dropped on the center of a slide glass preheated at 70 ° C., and then uniformly with a glass rod. After smearing and drying, it was stored at room temperature until sealed and used.
ＭＭＣ投与４８時間後にマウスのしっぽ血管から血液５μｌを取ってアクリジンオレンジ−コーティングされたスライドに落とした後、カバーガラスで覆った後、２時間４℃に放置して細胞とアクリジンオレンジとを十分に反応させた。スライドは、蛍光顕微鏡（オリンパス、モデル Ｕ−ＵＬＨ、日本）で４００×で観察し、網状赤血球は、Ｉ型からIII型まで２，０００個を係数し、そのうち小核を有する網状赤血球を係数して小核誘発頻度を決定した。 48 hours after administration of MMC, 5 μl of blood was taken from the tail blood vessel of the mouse, dropped on an acridine orange-coated slide, covered with a cover glass, and allowed to stand at 4 ° C. for 2 hours to fully dissolve the cells and acridine orange. Reacted. Slides were observed with a fluorescence microscope (Olympus, Model U-ULH, Japan) at 400 ×, and reticulocytes accounted for 2,000 from type I to type III, of which reticulocytes with micronuclei were indexed. The micronucleus induction frequency was determined.
図９に表われたように、対照群より多少高い小核誘発抑制能を見せ、エポキシフェノール缶キムチとラミネート缶キムチ群は、キムチと類似している小核誘発抑制能を見せた。 As shown in FIG. 9, the ability to suppress micronucleus induction was slightly higher than that of the control group, and the epoxy phenol can kimchi and laminate can kimchi groups showed the ability to suppress micronucleus induction similar to kimchi.
本発明の缶キムチは、貯蔵性が非常に向上するだけではなく、官能特性、機能性及び安定性も優れた製品が得られるので、食品産業上に非常に有用である。
The can kimchi of the present invention is very useful in the food industry because it can not only improve the storage stability but also provide a product with excellent sensory characteristics, functionality and stability.
Claims (7)
キトサン、ビタミンＣ、及びグレープフルーツ種子抽出物のうちから選択された一つ以上をキムチの主材料１００重量部を基準にして０．０１ないし１．０重量部含み、
イワシ塩辛の汁及びアミの塩辛のうちから選択された一つ以上の塩辛と醗酵水を含有する充填液とがキムチの主材料１００重量部を基準にして２５ないし５５重量部含む缶キムチであって、
前記キムチの主材料を発酵させた白キムチ形態とした後、次亜塩素酸及び超音波洗浄を行い、前記白キムチ形態に唐辛子を添加し、
缶充填前の前記缶キムチ内の初期菌数がリューコノストック属菌数で１．０×１０２ＣＦＵ／ｍｌ〜５．０×１０４ＣＦＵ／ｍｌであることを特徴とする缶キムチ。Use any one or more selected from the group consisting of Chinese cabbage, mustard, Cheonga radish, radish, leek, sesame leaves, Inyafusou and leek as the main ingredient of kimchi,
One or more selected from chitosan, vitamin C, and grapefruit seed extract, 0.01 to 1.0 part by weight based on 100 parts by weight of the main ingredient of kimchi,
One or more salted spices selected from sardine salted fish and sardine salted fish and a filling solution containing fermented water are can kimchi containing 25 to 55 parts by weight based on 100 parts by weight of the main ingredient of kimchi. And
After making the kimchi main material fermented white kimchi form, perform hypochlorous acid and ultrasonic cleaning, add chili to the white kimchi form,
Canned kimchi, wherein the initial number of bacteria in the can kimchi before the can filling is 1.0 × 10 2 CFU / ml~5.0 × 10 4 CFU / ml in re-menu this stock spp number.
キムチ材料１００重量部に対してニンニク１．４〜２．８重量部、生姜０．６〜１．２重量部、砂糖１．０〜２．０重量部及び千切り大根１３〜２６重量部を含む味付けを塩水に添加してｐＨが３．８〜４．１になるまで醗酵させて製造された醗酵水であることを特徴とする請求項１に記載の缶キムチ。The fermented water is
It contains 1.4 to 2.8 parts by weight of garlic, 0.6 to 1.2 parts by weight of ginger, 1.0 to 2.0 parts by weight of sugar and 13 to 26 parts by weight of shredded radish with respect to 100 parts by weight of kimchi material. Canned kimchi according to claim 1, wherein the kimchi is fermented water produced by adding seasoning to salt water and fermenting to pH 3.8 to 4.1.
小麦粉と水の混合物を沸騰させてペースト状として塩水を添加した発酵液を用意し、
前記塩漬けされたキムチの主原料と発酵液とニンニク、砂糖、千切り大根を含む香辛料とを混合して白キムチ状態とし、
前記白キムチをｐＨが３．８から４．１となるまで発酵させ、
前記発行した白キムチを次亜塩素酸及び超音波洗浄し、
前記洗浄した白キムチを唐辛子及びキトサン、ビタミンＣ、及びグレープフルーツ種子抽出物の少なくとも一つ以上と供に前記缶キムチ内のリューコノストック属菌数を１．０×１０ ２ ＣＦＵ／ｍｌ〜５．０×１０ ４ ＣＦＵ／ｍｌとして缶内に充填し、
缶を脱気及び低温殺菌する、
工程を有する缶キムチの製造方法。Salted with one or more kimchi main ingredients selected from the group consisting of Chinese cabbage, mustard, daikon radish, radish, leek, sesame leaves, Inyafusou and leek,
Prepare a fermentation broth with boiling water and a mixture of water and added salt water as a paste,
Mixing the salted kimchi main ingredients, fermented liquid, garlic, sugar, spices containing shredded radish into a white kimchi state,
Fermenting the white kimchi until the pH is between 3.8 and 4.1;
The issued white kimchi was washed with hypochlorous acid and ultrasonic,
The washed white kimchi is combined with at least one of chili and chitosan, vitamin C, and grapefruit seed extract, and the number of genus Leuconostoc in the can kimchi is 1.0 × 10 2 CFU / ml to 5. It was charged into the can as 0 × 10 4 CFU / ml,
Deaerate and pasteurize the can,
The manufacturing method of can kimchi which has a process.
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| KR101807995B1 (en) | 2016-07-15 | 2017-12-12 | 씨제이제일제당 (주) | Leuconostoc mesenteroides CJLM119 producing decreased amounts of gas and methods for preparing kimchi using the same |
| KR101911640B1 (en) | 2016-07-15 | 2018-10-24 | 씨제이제일제당 (주) | Leuconostoc mesenteroides CJLM627 producing decreased amounts of gas and methods for preparing kimchi using the same |
| KR101930166B1 (en) | 2016-07-15 | 2018-12-17 | 씨제이제일제당 (주) | Leuconostoc mesenteroides CJLM181 producing decreased amounts of gas and methods for preparing kimchi using the same |
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| KR101383587B1 (en) * | 2011-11-22 | 2014-04-11 | 주식회사농심 | Method to produce Kimchi, using low-temperature evaporated Chinese cabbage-extract and radish-extract |
| JP6072639B2 (en) * | 2013-03-21 | 2017-02-01 | 道本食品株式会社 | Canned kuan products and methods for their production |
| CN113519805B (en) * | 2021-07-27 | 2022-03-25 | 陈玉松 | Nucleotide probiotic pickled vegetables capable of regulating intestinal flora and preparation method of nucleotide probiotic pickled vegetables |
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| KR100275526B1 (en) * | 1997-06-13 | 2000-12-15 | 더블유. 유 병 | Enrichment kimchi mix composition |
| KR100364104B1 (en) * | 2000-04-17 | 2002-12-16 | 주식회사 보락 | Method for extending the storage of kimchi using xylose and xylitol |
| JP3958989B2 (en) * | 2002-03-27 | 2007-08-15 | 伊那食品工業株式会社 | Fermentation inhibitor and fermented food |
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| JP2005124485A (en) * | 2003-10-23 | 2005-05-19 | Taiyo Kagaku Co Ltd | Deterioration inhibitor for kimchi |
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| KR101911640B1 (en) | 2016-07-15 | 2018-10-24 | 씨제이제일제당 (주) | Leuconostoc mesenteroides CJLM627 producing decreased amounts of gas and methods for preparing kimchi using the same |
| KR101930166B1 (en) | 2016-07-15 | 2018-12-17 | 씨제이제일제당 (주) | Leuconostoc mesenteroides CJLM181 producing decreased amounts of gas and methods for preparing kimchi using the same |
| US11653683B2 (en) | 2016-07-15 | 2023-05-23 | Cj Cheiljedang Corporation | Leuconostoc mesenteroides CJLM181 strain producing reduced amount of gas, and kimchi production method using same |
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