JP6034410B2 - Method for producing low sodium, low chlorine, high potassium kimchi using wild grass and kimchi by the same - Google Patents

Description

  The present invention relates to a low sodium, low chlorine, high potassium kimchi using wild grass and a method for producing the same. More specifically, by reducing the ratio of sodium to potassium to less than 1.0 by pulverizing wild grass, which is a food containing a high potassium content, while containing no chlorine component, and sprinkling with Kimchi Sok, Disclosed is a kimchi manufacturing technology that can solve the problem of excessive intake of sodium while maintaining the original texture of kimchi, thereby improving the health of modern people.

  Kimchi is a food that Koreans like to eat and contains a lot of vitamins and minerals as a world-class fermented food. Various organic acids such as various leuconostoc organic acids are among the very useful foods such as promoting the growth of beneficial microorganisms in the intestines. However, the manufacturing process of kimchi contains a large amount of sodium and chlorine components, which may cause high blood pressure and heart disease.

  According to the results of the National Health and Nutrition Survey published in 2009, the average sodium intake of Koreans is 4646 mg, which is twice the maximum intake recommended by the WHO (2000 mg). In particular, in the case of men in their 30s and 50s, it was estimated to be about 6501 mg, which is more than 3 times.

  The reason for this can be attributed to the Korean food habits that are used to salty fish and like twigs. A typical example is ramen and kimchi, which contain a large amount of sodium. On the other hand, the sodium content of foods that Koreans like is as follows.

  In medicine, sodium, which is the main component of salt, is an essential element in the human body, but warns that excessive use may cause high blood pressure, adult disease, heart disease, stroke, chronic renal failure, etc. . When excessive sodium ingested flows in the blood, the blood collects surrounding water to adjust the concentration, and as a result, the blood pressure suddenly rises while the total blood volume increases, and the condition becomes chronic Then it becomes high blood pressure. High blood pressure overloads the heart and causes heart disease, affects the cerebral blood vessels, and increases the risk of stroke.

  Being aware of the dangers of overdose of sodium in foreign countries, in the case of Finland, “high sodium labeling” is mandatory, and “alternative salt” with a low sodium content is used to reduce the amount of sodium consumed by the public. In the case of New York City in the United States, we worked hard to reduce the use of salt by 25% in food companies and cafeterias until 2014 with the goal of reducing sodium intake by 20% for the entire population. ing.

  In order to reduce sodium, the Korean government has set a goal of reducing the daily intake of sodium to 4,356 mg by 2012 in parallel with the development of the low sodium public interest campaign. As a result, the Food and Drug Safety Agency has obtained a visible result at the “Food Safety Day Memorial Symposium” in May 2011, which reduces the sodium content of noodles such as ramen in processed foods by about 30%. "

  However, in the kimchi industry, low-sodium kimchi matures faster than ordinary kimchi, pointing out the problem of shortened product distribution time and exposure to microbial stability, and the use of salt, an essential ingredient in traditional foods. He showed that it is not easy to reduce the content of kimchi sodium by requiring distribution management based on the amount.

  In addition, continuous exposure to foods high in sodium and salt increases the preference for salty foods and expects food manufacturers to reduce sodium content will lead to a decrease in sales across the industry, The promotion of the low sodium policy is accompanied by resistance. Chlorine, which ensures the balance between acid and alkali and osmotic action in the body, is recommended to be taken under 2300 mg per day according to the Korean Nutrition Society report. According to recent research results, excessive intake of chlorine not only causes hypertension and gastric ulcers, but also causes immune system diseases such as atopy and asthma. As a result, it appears that the calcium chloride salt sold as a substitute for the sodium salt is not inferior to the sodium salt.

  Food and Drug Safety Agency KFDA Food Nutrition Facts Database Standard (<kisssna.kfda.go.kr> December 2011 search) per 100 g of kimchi, sodium, potassium, calcium content and sodium / potassium ratio are as shown in Table 2. is there.

  As shown in Table 2, the lowest ratio of sodium / potassium is radish wakana kimchi, which is 1.03, and the ratio of oyster kimchi and nababak kimchi is 13.60 times and 19.03 times, respectively, compared to potassium. It can be seen that there is an excess of sodium, and that the main Korean food is very high in sodium.

  On the other hand, Korean Patent Application Publication No. 2003-0090117 proposes a method for producing kimchi mainly made from Minoki, fine roots, pollen and zeolite, and Korean Patent No. 10-0394510 proposes a method for producing wormwood kimchi, Korean Patent No. 10-1006076 proposed a method for producing mulberry leaf kimchi. These patents have the technical gist of adding medicinal properties of wild grass to kimchi, and each patent is a unique method of wild grass that is boiled or steamed with hot water, sliced or salted, and then frozen. It presents a method for removing mountain taste.

  As a problem to be solved by the present invention, firstly, a technique for producing kimchi using wild grass that can serve as an alternative salt that can sufficiently remove potassium components while simultaneously reducing intake of sodium and chlorine components is provided. The second is that even if the amount of salt used in the production of kimchi is reduced, the excessive fermentation rate of low sodium kimchi is delayed by the reaction of wild food, which is an alkaline food, and organic acids produced in the fermentation process. The third is Kimchi's manufacturing technology that can maintain the original crisp texture over time, and can prevent various diseases such as hypertension while maintaining the original salty taste of Kimchi. Fourth, we will present kimchi manufacturing technology that can naturally take through the diet the wild herbal ingredients that can simultaneously exert nutritional components and pharmacological effects useful for the human body .

  The said subject can be achieved by the following processes.

  That is, in a method for producing high potassium, low sodium, and low chlorine kimchi, a step of pulverizing wild grasses such as Koeihide, Kujuso and Chrysanthemum (wildflower pulverization step); a step of preparing Chinese cabbage and salting A step of mixing the Kimchi Sok memorial with the wildflower powder; a step of spreading the Kimchi Sok memorial and the wild herbal powder into a Chinese cabbage; a step of aging and fermenting the Chinese cabbage coated with the mixed medicinal remedy; The pulverized wild grass is prepared in a weight ratio of Koji Koei 1: Kuju-baku 0.1-2.5: Chrysanthemum 0.1-2.5, and the wild grass relative to the weight of dried Chinese cabbage The total amount of the powder is mixed at 3 to 10% by weight, and the wild grass powder is separated from the wild grass collection step (S110); A primary drying step (S120) for drying for days; and before A wild grass cutting step (S130) for cutting the primary dried wild grass into several mm to 3 cm or less; a secondary drying step (S140) for drying the cut wild grass with hot air at 40 to 55 ° C. for 40 to 60 hours; A low sodium and low using wild grass, comprising: a powdering step (S150) of crushing and pulverizing the secondary dried wild grass to 1 mm or less; and a step of mixing the powdered wild grass (S160). Chlorine and high potassium kimchi manufacturing method disclosed

  In the kimchi produced by the above method, the salt content is in the range of 0.3 to 1.5% by weight based on the total weight of kimchi, so that the weight ratio of the sodium component to potassium in the kimchi component is increased. It should be less than 1.0.

  Other detailed steps of the present invention will be described based on specific contents for carrying out the invention.

  Wild grass powder, which is the kimchi material of the present invention, has a great meaning as an alternative salt that can replace a considerable amount of the salt used in the production of kimchi.

  The kimchi using the wild grass powder according to the present invention is prepared by pulverizing wild grass, which is a food having a high potassium content but not containing a chlorine component, and spraying it together with the material of the kimchi sok to make the ratio of potassium to sodium 1.0. Breakthrough that can solve the problem of excessive intake of sodium and chlorine while maintaining the original texture of kimchi due to the reaction between wild foods, which are alkaline foods, and organic acids produced during fermentation. Technology. In addition, since the wild grass powder in the present invention is stored and used in a dry state, the possibility of alteration is very low even if stored for a long period of time, and since it is in a powder state, it is uniform and can be easily dusted. There is an advantage that it can be used for kimchi production very conveniently.

It is a kimchi manufacturing process flowchart of this invention. This is a scene of collecting Kujubushi, one of the constituents of wild grass powder. It is a wild grass photography scene after the primary drying process. This is a scene of photographing wild grass that was powdered after the secondary drying process. This is a test report of kimchi using the wild grass powder of the present invention as a component request to the Korea Food Research Institute. This is a test report of kimchi using the wild grass powder of the present invention as a component request to the Korea Food Research Institute.

  In the present invention, a step of pulverizing wild grasses, such as 蒲 Koei, Kujuboshi, and chrysanthemum moth (wild grass pulverization step); a step of preparing Chinese cabbage and salting; and a step of mixing kimchi sok medicinal spirit with the wild grass powder A step of squirting the Chinese cabbage with the mixed medicinal remedy of the Kimchi Sok and the wild grass powder; and a step of aging and fermenting the Chinese cabbage on which the mixed medicinal seed is sprinkled; 1: Kujubusa 0.1-2.5: prepared in a weight ratio of chrysanthemum 0.1-2.5, the total of the wild grass powder is mixed at 3-10% by weight with respect to the weight of dried Chinese cabbage, The wild grass powder is a wild grass collection step (S110); a primary drying step (S120) in which the wild grass is separately separated from each wild grass and then dried at room temperature of 10 ° C to 20 ° C for 3 to 15 days; Wild grass that cuts primary dried wild grass into several mm to 3 cm or less Cutting step (S130); secondary drying step (S140) of drying the cut wild grass with hot air of 40 to 55 ° C. for 40 to 60 hours; crushing and crushing the secondary dried wild grass to 1 mm or less A powdering step (S150); and a step of mixing the powdered wild grass (S160), wherein the content of salt in the kimchi produced by the above method is 0.3 to 1 of the total weight of kimchi By containing it in the range of 0.5% by weight, the weight ratio of the sodium component to potassium is made to be less than 1.0 in the components of kimchi.

Embodiment

Specific Background of Development of Manufacturing Technology for Kimchi Using Wild Grass as an Alternative Salt in the Present Invention Studies for reducing the salt content (sodium) of kimchi can be broadly divided into two.

  First, soften vegetables such as Chinese cabbage, which is the main ingredient of kimchi by heating, reduce the amount of salt used, and second, use alternative salts such as calcium and potassium instead of sodium to reduce the amount of salt There is a method to reduce.

  The technology (Korean Patent Application No. 10-2009-0087300, Korean Patent No. 10-0796132) belonging to the first method (heating method) is manufactured if it is not very heavy when adjusting the heating method, time and temperature The kimchi is not sufficiently softened or the organization is too soft and the chewing feeling peculiar to vegetables that can be enjoyed with kimchi, the crispy texture disappears, and at the same time, vitamins and other nutrients are destroyed ing.

  Techniques belonging to the second system (using alternative salt) are disclosed in Korean Patent Application Publication No. 10-2007-0055752, Korean Patent Application Publication No. 10-2011-0030944, and Korean Patent Application Publication No. 10-2009-0105762. Has been. By using alternative salts such as calcium lactate (C6H10O6Ca), calcium chloride (CaCl2), potassium chloride (KCl), the amount of salt (sodium chloride, NaCl) used in existing kimchi is reduced. We have proposed a system that retains the salty taste of kimchi as it is, and can retain the fresh texture and nutrients of vegetables.

  However, a study published in July 2009 <J. Vet. Sci. 2009 Jun; 10 (2): 141-6> According to the results of animal experiments, a general purified salt having a sodium chloride (NaCl) content of 99.8% and a sodium content reduced to half. Both low salt (NaCl 49.36% + KCl 49.36%) were also found to increase blood pressure. “In the case of low-salt salt, sodium chloride was reduced, but potassium chloride was added, and chloride ion (Cl-) contained in both affected blood pressure elevation,” said Professor Bakzehak, Seoul National University Veterinary University, who conducted this experiment. "It seems to be."

  As can be seen from this result, the method of reducing sodium intake by using the alternative salt of the second method of making low-salt kimchi needs to reduce the amount of chloride ion (Cl-), based on this In the present invention, a kimchi manufacturing technique including not only sodium but also a small amount of a chlorine component is presented.

  The usefulness of the method of reducing the sodium content while maintaining the salty taste using an alternative salt can be understood by grasping the operating processor of the “sodium-potassium pump”. The sodium-potassium pump continuously discharges three sodium ions inside the cell centering on the cell membrane and continuously pumps two extracellular potassium ions into the cell. Is the process of adjusting the osmotic pressure balance and maintaining the shape.

  That is, it is important to take a small amount of sodium, but it is more important to combine the contents of potassium and sodium. In general, it is said that Orientals must take potassium five times as much as sodium, and Westerners must take sodium twice.

  The present invention was developed for the purpose of producing a low salt kimchi in which the ratio of the potassium content to the sodium content was lower than 1.0.

  Hereinafter, preferred embodiments of the present invention will be described in detail. However, the scope of right of the present invention is not limited to the embodiments, and all inventions equivalent to the invention grasped by the claims at the level of persons having ordinary knowledge in the technical field to which the present invention belongs are all within the scope of right of the present invention. It should be made clear in advance that it should belong.

1. Wild grass powder manufacturing process (S100)
The greatest feature of the present invention is that wildflower powder is used for kimchi production. Among the wild grasses, the wild grasses that contain a large amount of potassium components but do not contain chlorine and can be used as an alternative salt in the production of kimchi include representatives such as Koei Hideki, Momogi, Azami, Kujukusa, and Chrysanthemum. These wild grasses are collected and powder is prepared by performing the following process steps. In addition to the above-mentioned wild grasses, Karasaki-oki, Cucumber, Sanchu, Eggplant, Satsuma Mushroom and the like are plants containing a large amount of potassium, and thus can be adopted when practicing the present invention.

  In the present invention, since a small amount of salt is used, a small amount of sodium is usually contained compared to the production of kimchi. In the present invention, it is possible to delay the problem of increase in the fermentation rate that occurs when the content of sodium is low.

1) Wild grass collection stage (S110)
As described above, representative examples of the herb component used as a material to be covered with the Kimchi Sok medicinal spirit of the present invention are Koei Sasa, Azami, Sorghum, Off Kara, Mulberry, Chrysanthemum and the like.

  These wild grasses vary in variety from mid-April to late December, and their pharmacological effects vary depending on the harvesting site, cultivation environment, and harvesting time. Naturally, it must be collected in a clean area free of contamination.

  Wild grasses are not used regardless of their type, and cannot be toxic. For example, the powder of camellia is at risk of miscarriage if taken by a pregnant woman.

2) Primary drying step (drying at room temperature) (S120)
The collected wild grass is dried at a room temperature (10 ° C. to 20 ° C.) in a shaded place that has been dried for 3 to 15 days. Keep in mind that there is a risk of mold when there is moisture, and mold may form on the back if only one side is dried. Therefore, you have to dry the wild grass upside down 2-3 times a day.

  In particular, wild flowers sometimes lose their yarns during the drying process, so a device that can collect dry parts such as flower yarns is required at the lower end.

3) Sorting and cutting step (S130)
After performing a sorting operation to remove a portion of the primary dried wild grass that cannot be ingested, it is cut. Although a magnitude | size is not specifically limited, It is preferable to cut | disconnect horizontal and vertical to each several mm-3 cm or less so that a removal of a water | moisture content becomes easy in the following secondary drying processes.

4) Secondary drying process (hot air drying) (S140)
The cut wild grass is dried with hot air. Dry with a hot air device at 40-55 ° C. for 40-60 hours. When the drying time is low in the above temperature range, it is preferable to dry for a long time.

  Since the weight of the object to be dried is small, the wind strength is reduced so that it is not scattered by hot air.

  Store the dried wild grasses in a cool and dry place classified by type and site.

5) Powdering step (S150)
It is a step of preparing a material for pulverizing the dried wild grass with a pulverizer and sprinkling it together with Kimchi Sok. Since it is easy to absorb moisture in a powder state, it should be noted that if a large amount is powdered in advance, mold occurs.

  The size of the powder particles is preferably crushed to 1 mm or less, and when pulverized, the residue of the trunk (stem) remains, so that it is sieved using a net having a hole of 1 mm or less.

6) Powder mixing step (S160)
Wild grass ingredients used as a material to be sprayed together with the Kimchi Sok medicinal spirit of the present invention are, for example, Koei Hideki, Momogi, Karaoki, Chrysanthemum, etc., which contain a large amount of potassium components, and these respective powders are mixed. Other wild grasses such as thistle can also be used. The mixing ratio of these powders can be variously selected, and the preferred ratio is as shown in Table 3 below.

  Each wild grass powder is prepared in the ratio of Table 3 above with respect to the dry weight of Chinese cabbage 420 g (non-dry weight: about 3 kg). Among the above-mentioned components, it is a potassium-providing element that has the largest amount of the powder component, and the above-mentioned wildflower powder has an extremely excellent medicinal function that is beneficial to the human body when ingested. Descriptions on the efficacy of the powder component are summarized in the latter half of the specification.

  However, it is not limited to the above-mentioned ratio, but the wild grass materials, which are very important in the above-mentioned wild grass powdering process, are: : It can be blended in various ways such as a weight ratio of 0.1 to 2.5 chrysanthemum, and there can be various blending ratios at the level of those skilled in the art other than the above range. Wormwood and thistle are not essential constituents of wild grass powder, but can be mixed in various proportions in powder form.

  Based on the weight of dry Chinese cabbage (3000g in the non-dried state, 420g in the dry state) used for the production of kimchi, a total of 3-10 wt% of the above wildflower powder is prepared. Reinforcement and a beneficial pharmacological effect on the human body can be expected.

2. Preparation of Chinese cabbage and salting process (S200)
First, sand and residue are removed from the Chinese cabbage through a sediment filter, and then the odor factor is removed through a carbon filter.

  Moreover, after pouring seawater from which heavy metals excluding minerals have been removed through a UF filter into a container to the extent that Chinese cabbage is immersed, it is sufficiently salted at room temperature of about 20 ° C. for 15 to 30 hours. It is preferable to secure the soaking time about 1.5 times longer than the usual case of pickling Chinese cabbage using salt.

  At this time, the salting time is slightly shortened as the atmospheric temperature increases. However, in order to keep the Chinese cabbage from becoming soft, salting is done in the shaded area when the temperature is high.

3. Stock production process (S300)
The soup stock is produced using the soup stock. Using wild vines as a stock for soup stock, put 5-10% of dry weight of Chinese cabbage, Amy shrimp, anchovy, kelp, radish and long onion into water, respectively. At this time, the ratio of the stock material and water is preferably about 1: 2, but is not necessarily limited to this ratio.

4). Mixing step with Kimchi Sok medicinal and wildflower powder (S400)
As a material for kimchi sock medicinal use, normal medicinal remedy for kimchi can be used. In other words, salted salt, onion, ginger, garlic, long onion, radish, sugar, etc. are used. Since this is a known technique, a detailed description thereof will be omitted.

  After mixing the Kimchi Sok medicinal spirit and the prepared wildflower powder, add the plum extract and mix again. Then, finally, the mixed soup is prepared by pouring the above-prepared broth and sprinkling it on the Chinese cabbage. Here, the mixed medicinal spirit means a mixture of soup stock, wild grass powder, and all other medicinal spirits in addition to the pickled Chinese cabbage.

  Fig. 5 and Fig. 6 show the test results (ICP-AES method use) received from the Korea Food Research Institute for component analysis for kimchi using the wild grass powder of the present invention (component content of kimchi sample: Table 5) ).

  The Example part of Table 4 summarizes the contents of sodium, potassium, and calcium of Kimchi requested for component analysis, and compares the ingredients with Comparative Example 1 and Comparative Example 2. The numerical values here are based on 100 g of finished kimchi product.

  On the other hand, the Kimchi sample for which the component analysis test was requested has a content as shown in Table 5.

  In Table 4, Examples are kimchi containing a small amount of wild grass powder and salt of the present invention, and Comparative Example 1 is the result of component analysis when only wild grass powder was not added under the same conditions as the Example. Example 2 is a table showing the results when salt was added approximately twice as much as in the case of Example without adding wild grass powder under the same conditions as in Example.

  In general, in the case of kimchi, the salt content is much higher in this example and comparative examples 1 and 2 than in the case of normal kimchi, considering that the salt content is 2% inside or outside the kimchi finished product. A small amount (see Table 5) was added for the experiment.

  In Table 4, the ratio of sodium and potassium is 0.9 in the case of the example of the present invention, which is remarkably lower than those of the comparative examples 1 and 2, and the kimchi with the wild grass powder of the present invention contains a large amount of potassium. It is reinforced, and it can be seen that sodium is contained in a very small amount.

  Preferred examples of the weight ratio of wild grass powder and other kimchi main ingredients to the dry weight of Chinese cabbage are as described in Table 4, and the sodium content is only 235 mg per 100 g based on the finished kimchi product. Not.

  The amount of salt is not limited to the above content. That is, it can be adjusted within the range of 0.3 to 1.5% by weight, and it is used in a smaller amount than ordinary kimchi to reduce sodium and chlorine components. On the other hand, it is preferable for avoiding immune system diseases to avoid the method of producing a small taste by using MSG.

  Further, the total weight% of the wild grass powder can be applied with various deformations within the range of 3 to 10% (based on dry Chinese cabbage).

  Such wild grass powder functions as an alternative salt that plays the role of salt during the production of traditional Chinese cabbage, and can take kimchi with low sodium and low chlorine, and can be supplemented with rich potassium. . Even if it contains a small amount of salt, it can prolong the fermentation rate too high due to the ingredients of the wild grass presented in the present invention, it contains a small amount of sodium and chlorine components, and various diseases of modern people due to a large intake of salt The effect which prevents can be expected.

  In addition, the original texture of kimchi can be maintained by the reaction between wild grass, which is an alkaline food, and organic acid produced in the fermentation process.

5. Chinese cabbage sprinkling process (S500)
This is a step of sprinkling the prepared mixed medicine on the prepared pickled Chinese cabbage.

  For example, based on 3 kg of raw Chinese cabbage, 30 to 50% mixed medicinal spirits are applied to each Chinese cabbage leaf. Of course, you can adjust the rate of Kimchi Sok Medications according to your preference. However, please keep in mind that fermentation is not performed well if there is little Kimchi Sok memorization.

6). Aging and fermentation process (S600)
Fermentation that affects the taste of kimchi is carried out by the growth of leuconostoc lactic acid bacteria, which are anaerobic. This lactic acid bacterium grows up to 60 million per ml at a temperature of 1 ° C. below zero, and this process eliminates harmful bacteria. In order to provide an optimal fermentation environment, a kimchi refrigerator can be used, and a method of filling a traditional pottery after digging a hole in the shade and placing straw inside is more preferable for fermentation. Of course, due to the characteristics of anaerobic lactic acid bacteria, contact with air must be maximally prevented.

  Hereinafter, the components and effects of the main material of wild grass powder will be described.

Ingredients and Efficacy of Tatsumi Koei (Taraxacum: Dandelion) is a perennial herb belonging to the chrysanthemum family and is known as one of the few medicinal herbs that can be used for all plants such as flowers, leaves, and roots. (National Medicine School Reorganization Committee 2001). Koei is used as a medicine for edema, antipyretic, jaundice, hemorrhoids, gynecological diseases, etc., and is recognized as a valuable herb in Europe, and is used for constipation, rheumatism, night blindness, etc.

  The content of potassium by Kang Ying is 3016.6, 4565.9, and 1834.3 mg% for flowers, leaves, and roots, respectively, and the leaf part represents more than twice the content of the root part. The sodium content is 218.4, 266.2, and 494,0 mg% for flowers, leaves, and roots, respectively, and the root part represents a content more than twice that of the leaf part. For this reason, it is preferable to use mainly leaves in order to increase the activity of the wild grass powder.

  Koei Sakaki is a plant known to have good effects on the liver. Koei contains a component called silymarin. Liver disease agents are manufactured and marketed using such silymarin. Silymarin stabilizes the cell membrane of hepatocytes to prevent penetration of harmful substances and outflow of intracellular substances, and increases protein biosynthesis, thereby helping to regenerate damaged hepatocytes and mediating inflammation. By reducing the synthesis of the substance, the effect of treating damaged hepatocytes and preventing damage to the liver can be exhibited.

  Korin has a large amount of a component called choline. Such choline is abundant in the roots of Koei Yin and is useful for strengthening vitamin B. The choline component plays a role in smoothing nerve action and transporting fat in the liver, and is particularly effective in improving memory and concentration, improving liver function, and preventing arteriosclerosis.

  In addition to the above, Kou Yingei contains a variety of components that are good for the body such as luteolin, sitosterol, glucoside, carotene, ascorbic acid, inulin, mannitol, linoleic acid.

  In order to take advantage of the effectiveness of the prince, it was adopted as the kimchi material of the present invention.

The components and effects of Kujukusa are called Kujubusa because the stems become 5 bunches in the end of May, and the 9th is 9 September on the lunar calendar. Kujubusa is a small chrysanthemum plant among the chrysanthemums, and it has a very good pharmacological effect with a single flower at the end of the stem. The scent of Kujukusa purifies the turbid air in the room during the night, and the mood of Kujukusa soaks into the body through the skin and respiratory organs and exerts aromatherapy effects. It is known to be particularly good for headache, dizziness, antipyretic, detoxification, insomnia, hypertension, and wind sickness. It also has a function of suppressing cancer cells by removing toxins in the body. In addition, it treats coldness in the body to relieve symptoms of menstrual irregularities and menstrual pain.

The components of chrysanthemum and the effects of chrysanthemum are the most inulin components in plants, and are evaluated as natural insulin. In addition, it is rich in vitamins and minerals.

  More specifically, 100 g of chrysanthemums contains 0.7 g of protein, 0.9 g of ash, 0.438 g of potassium, 2.16 g of inulin, and the like. It contains a large amount of calcium, potassium, and magnesium components and was adopted as a component in the low sodium and high potassium kimchi manufacturing technology of the present invention.

Silymarin is used as a liver disease agent among the ingredients of thistle and the effect of thistle. Such a silymarin component suppresses the production of peroxides in the mitochondria and microsomes of the liver of animals, and also exerts a protective action against toxicity due to carbon tetrachloride. In addition, it has diuretic, detoxifying and anti-inflammatory effects, and is known to be effective for improving blood circulation with taraxasterol acetate, stigmasterol, amylin, and malignant tumors including bruises, tumors and edema.

  Using this effect of thistle, it was used as a kimchi material used by Koreans and adopted as a component of the present invention in order to promote health.

Ingredients and efficacy wormwood Artemisia is a perennial grass belonging to Kikuka, warm and properties thereof imaginary sweat bleeding Disease, menstrual pain, are known to be effective such as abdominal pain. It also contains abundant chlorophyll, plant fiber, high-quality minerals and vitamins that have anticancer effects, and young leaves are used as food. In the medicinal plant dictionary, wormwood contains a lot of calcium, fiber, vitamin A, vitamin B, vitamin C, etc. Have been described.

  More specifically, 100 g of wormwood, 7.7 g of protein, 3.3 g of fiber, 140 mg of calcium, 70 mg of phosphorus, 0.12 mg of vitamin B1, 0.23 mg of vitamin B2, 22 mg of vitamin C, Vitamin A contains 7940 IU and iron contains 10.9 mg.

  In the present invention, such a useful component of wormwood can be ingested, and of course, it has been adopted as a constituent element of the present invention so that a bittersweet and fragrant wormwood scent can be enjoyed.

  On the other hand, as a wild grass powder material, it exerts diuretic action, vasodilatory action by pinoresinol diglucoside, and calming action, and one kind of alkaloid can expand coronary and renal arteries and strengthen kidney and heart functions It is also possible to use off Karasuma.

  Kimchi using wild grass powder according to the present invention does not contain a chlorine component and powders wild grass, which is a food with a high potassium content, and is sprinkled with kimchi sock material to make the ratio of potassium to sodium 1.0. It is possible to reduce the problem of excessive intake of sodium and chlorine while maintaining the original texture of kimchi due to the reaction between wild foods, which are alkaline foods, and organic acids produced during fermentation. It is a technology with very high industrial applicability that can promote human health.

Claims (2)

In a method for producing high potassium, low sodium, low chlorine kimchi,
A process of pulverizing the wild grasses such as Sung Koei, Kujukusa and Chrysanthemum (wild grass pulverization process);
Preparing Chinese cabbage and salting;
The preparation process of kimchi sok memorabilia containing salt, chili and salt;
A mixing step of the Kimchi Sok medicinal spirit and the wild grass powder;
Applying the mixed remedy of the Kimchi Sok and the wildflower powder to Chinese cabbage;
Ripening and fermenting the Chinese cabbage coated with the mixed medicinal spirit,
The pulverized wild grass is prepared in a weight ratio of Koji Koei 1: Kuju-baku 0.1-2.5: Chrysanthemum 0.1-2.5. The total of the wild grass powder is 3 with respect to the weight of dried Chinese cabbage. 10% to 10% by weight,
The wild grass powder is
Wild grass collection stage (S110);
A primary drying step (S120), which is separately separated from each wild grass and then dried at room temperature of 10 ° C to 20 ° C for 3 to 15 days;
A wild grass cutting step (S130) for cutting the primary dried wild grass into several mm to 3 cm or less;
A secondary drying step (S140) of drying the cut wild grass with hot air at 40 to 55 ° C. for 40 to 60 hours;
A powdering step (S150) for crushing the secondary dried wild grass to 1 mm or less;
The method for producing low-sodium, low-chlorine, and high-potassium kimchi using wildflowers, comprising the step of mixing the powdered wildflowers (S160). In the kimchi sock medicinal preparation step, the content of the salt in the kimchi is blended in the range of 0.3 to 1.5% by weight of the total weight of the kimchi, so that the component of the kimchi contains the sodium component relative to potassium. Prepare kimchi sock memorabilia so that the weight ratio is less than 1.0,
In the preparation and salting process of the Chinese cabbage, after removing sand and residue through a sediment filter, odor factors are removed through a carbon filter, and then seawater from which heavy metals excluding minerals are removed through a UF filter is used as the Chinese cabbage. The low sodium, low chlorine and high potassium kimchi using wild grass according to claim 1, which is soaked in a container so as to be soaked and then soaked at room temperature of about 20 ° C. for 15 to 30 hours. Method.

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