KR100646045B1 - Method for production of diet Kimchi and diet Kimchi thereof - Google Patents
Method for production of diet Kimchi and diet Kimchi thereof Download PDFInfo
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- KR100646045B1 KR100646045B1 KR1020050113135A KR20050113135A KR100646045B1 KR 100646045 B1 KR100646045 B1 KR 100646045B1 KR 1020050113135 A KR1020050113135 A KR 1020050113135A KR 20050113135 A KR20050113135 A KR 20050113135A KR 100646045 B1 KR100646045 B1 KR 100646045B1
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- kimchi
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- powder
- weight loss
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- 230000002459 sustained effect Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
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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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Abstract
본 발명은 항비만성 식이섬유류가 첨가된 체중감량용 김치 및 그 제조방법에 관한 것으로, 통상적인 배추김치, 양배추김치, 무청(무잎)을 이용한 김치 등의 제조에 있어서 흔히 사용되는 고춧가루, 생강, 파, 마늘 등의 양념류에 체중감량 효과가 우수하다고 알려진 감잎분말, 메밀잎분말, 구기자잎 분말, 치커리잎 분말, 치커리 화이버(식이섬유) 등을 첨가하여 자연 발효시킨 본 발명의 체중감량용 김치는 지질대사개선 및 체중감량에 뛰어난 효과가 있다. 또한 체중감량용 구기자잎 김치 역시 지질대사개선 및 체중감량에 뛰어난 효과를 가진다.The present invention relates to kimchi for weight loss and a method for producing the same, wherein the anti-obesity dietary fiber is added, which is commonly used in the production of kimchi using cabbage kimchi, cabbage kimchi, and radish (radish). Kimchi for weight loss of the present invention is naturally fermented by adding persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder, chicory leaf powder, chicory fiber (dietary fiber), etc. It is effective in improving metabolism and weight loss. In addition, weight loss gojija kimchi also has an excellent effect on lipid metabolism improvement and weight loss.
체중감량용, 김치, 감잎, 메밀잎, 구기자잎 For weight loss, kimchi, persimmon leaf, buckwheat leaf, goji leaf
Description
본 발명은 체중감량용 김치 및 그 제조방법에 관한 것으로, 더욱 상세하게는 감잎분말, 메밀잎분말, 구기자잎 분말, 치커리잎 분말, 치커리화이버 등 식이섬유를 첨가하여 제조된 양념으로 김치재료를 버무린 후, 발효시킴으로써 제조되는 체중감량 효과가 증진된 김치 및 그 제조방법에 관한 것이다. 또한 체중감량용 구기자잎 김치 및 그 제조방법에 관한 것이다.The present invention relates to kimchi for weight loss and a method for manufacturing the same, and more specifically, persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder, chicory leaf powder, chicory fiber, and so on mixed kimchi material with seasoning After that, it relates to a kimchi and a method for producing the same weight loss effect produced by fermentation. It also relates to weight loss goji berry leaves kimchi and a method of manufacturing the same.
식생활 환경의 향상과 더불어 영양섭취가 양호해지면서 사람들의 평균수명이 연장되고 있으나, 식생활의 서구화, 음식의 과다 섭취, 육체적 운동 부족 등으로 말미암아 비만 환자가 매년 급속히 증가되고 있다. The average life expectancy of people is prolonged as nutritional intake improves along with the improvement of dietary environment, but obesity patients are increasing rapidly every year due to westernization of diet, excessive intake of food and lack of physical exercise.
비만은 주요 성인병들의 위험요소(risk factor)로서, 고혈압, 당뇨병, 동맥경화증, 뇌졸증, 심장마비 및 각종 종양 등과 같은 성인병의 발생에 관여하고 병의 진행을 촉진시키기도 하는데, 비만으로 인해 성인병에 걸릴 위험은 정상인보다 3∼6배 높다고 알려져 있다. 따라서, 비만은 단순히 외모상의 문제만이 아니라, 건강에 직결되는 중대한 문제가 아닐 수 없다.Obesity is a risk factor of major adult diseases, which is involved in the development of and promotes disease progression, such as hypertension, diabetes, arteriosclerosis, stroke, heart attack and various tumors. Is known to be 3-6 times higher than normal. Therefore, obesity is not only a matter of appearance, but also a serious problem directly related to health.
이러한 비만의 예방은 현 상태의 식사량은 유지하면서 운동량을 늘리는 것이 중요하며, 비만이 되었을 경우에는 원인을 파악하고 거기에 맞는 적절한 식이요법을 통하여 적정 체중을 유지하면서, 신체가 정상적인 신진대사를 할 수 있도록 하는 것이 바람직하다.To prevent such obesity, it is important to increase the amount of exercise while maintaining the current diet, and if you are obese, the body can perform normal metabolism while identifying the cause and maintaining proper weight through proper diet accordingly. It is desirable to.
비만이 현대사회의 문제로 대두되면서, 체중감량이란 말은 현대를 살아가는 많은 사람들에게 관심을 끌고 있다. 비만자들이 체중감량에 기울이는 관심과 노력이 높다는 점을 이용하여 지금까지 소개된 수 많은 체중감량 방법들이 있는데, 단식 및 금식, 야채효소, 지방 흡인술, 설사약, 이뇨제, 사과 다이어트, 포도 다이어트, 황제 다이어트, 식이섬유 섭취, 뜸, 원적외선 사우나복, 토닝 시스템 등이 있다. As obesity has become a problem in modern society, the term weight loss has attracted many people living in modern times. There are many weight loss methods introduced so far, taking advantage of the high interest and effort of obese people, including fasting and fasting, vegetable enzymes, liposuction, diarrhea, diuretics, apple diet, grape diet, emperor diet, Dietary fiber intake, moxibustion, far-infrared sauna suit, toning system.
그러나, 체중감량에 대한 정확하고 과학적인 원인 파악 및 인체 신진대사의 기전과 영양 생리학적으로의 접근은 등한시 한 채, 무분별하게 체중감량의 효과에만 치중함으로써, 영양소 섭취의 불균형을 초래하게 되어 신진대사가 정상적으로 이루어지지 못한 문제점이 있다.However, understanding the precise and scientific causes of weight loss, the mechanisms of metabolic metabolism, and the approach to nutritional physiology, while neglecting and focusing on the effects of weight loss indiscriminately, leads to imbalances in nutrient intake. There is a problem that can not be made normally.
한편, 체중감량을 위한 방법으로 암페타민 유도체 등 식욕 억제제를 이용한 약물요법이 있는데, 이러한 약물요법은 식욕억제 능력이 지속되지 못하고 일시적인 작용으로 두통, 불면증, 혈압상승, 불면증, 초조, 긴장감, 환각증세, 현기증, 시력 저하등의 부작용을 유발시키는 문제점이 있다. On the other hand, there is a drug therapy using an appetite suppressant, such as amphetamine derivatives as a method for weight loss, such a drug therapy is not sustained appetite suppression ability and temporary effects such as headache, insomnia, blood pressure, insomnia, nervousness, tension, hallucinations, There is a problem that causes side effects such as dizziness, decreased vision.
또한, 이뇨제를 사용하여 체중을 감량 및 조절하는 경우도 있지만, 이 방법 또한 신장에 대한 중독성과 심장마비, 구토 등을 수반하는 부작용을 일으키는 문제 점이 있다. In addition, there is a case of using a diuretic to reduce and control the weight, but this method also has the problem of causing side effects associated with kidney addictive, heart attack, vomiting and the like.
이 외에도, 뇌의 중추에 작용하여 식욕을 억제하게 하는 중추성 식욕 억제제가 있는데, 이는 감량효과는 뛰어나지만 어느 정도 시간이 지나면 약에 대한 내성이 생겨서 이 후에는 몸무게가 거의 줄지 않으며, 두통, 불면증, 어지러움 등의 부작용을 초래하는 경우가 많다. In addition, there is a central appetite suppressant that acts on the brain to suppress appetite, which is excellent in weight loss, but after a certain amount of time, resistance to the drug develops, so that the weight almost never decreases, and headache, insomnia It often causes side effects such as dizziness.
따라서, 인위적인 방법으로 합성된 치료제의 형태가 아닌 종래에 우리가 섭취하고 있는 생약재 등을 식품의 형태로 공급할 수 있는 체중감량용 조성물이 개발될 필요가 있다고 할 수 있다.Therefore, it can be said that it is necessary to develop a composition for weight loss that can supply the herbal medicines and the like that are ingested in the past in the form of food, rather than the form of a therapeutic agent synthesized by an artificial method.
한편, 체중감량용 식품에 관한 다양한 종래 문헌을 살펴보면, 예를 들어, 미국특허 제4,959,350호에는 지방, 탄수화물, 및 식물성 단백질 소스로부터 얻어진 질소 화합물의 균형화된 체중감량용 수용성 혼합물을 포함하는 체중감량용 조성물이 기재되어 있고, 한국 공개특허공보 제95-23321호에는 차전자피를 함유하는 분말식품에, 미네랄, 비타민, 단백질 등의 필수 영양소를 첨가하여 식사대용으로 섭취할 수 있는 체중감량용 식품이 기재되어 있다. On the other hand, looking at a variety of conventional literature on weight loss foods, for example, US Patent No. 4,959,350, for weight loss comprising a balanced weight loss aqueous mixture of fat, carbohydrates, and nitrogen compounds obtained from vegetable protein sources The composition is described, and Korean Laid-Open Patent Publication No. 95-23321 describes a food for weight loss that can be consumed as a meal by adding essential nutrients such as minerals, vitamins, and protein to powdered foods containing cha-jeonh blood. have.
또한, 한국 공개특허공보 제95-30864호에는 옥수수그릿츠, 사과박 및 콩비지, 밀기울과 옥수수겨 및 쌀겨, α-셀룰로스, β-싸이클로덱스트린, 펙틴, 아스파탐 등이 배합되어 고온에서 압출성형한 식이섬유가 풍부한 저칼로리 체중감량용 식품이 기재되어 있고, 미국특허 제4,497,800호에는 유리 아미노산과 소량의 펩타이드로 이루어진 단백질, 말토덱스트린을 포함하는 탄수화물, 필수량의 미네랄 및 비타민, 안정화제 등을 포함하여 안정한 에멀젼 형태를 이루는 체중감량용 조성물 이 기재되어 있으며, 미국특허 제4,042,688호에는 필수 아미노산을 함유하는 전-소화 단백질 조성물의 섭취를 포함하는 고 단백질 영양소의 제조방법이 기재되어 있다. 그리고, 미국특허 제5,976,580호에는 미생물, 비루스, 펙틴, 폴리사카라이드 또는 핵산으로부터 얻어지는 첨가제를 포함하는 영양 조성물이 기재되어 있다.In addition, Korean Patent Publication No. 95-30864 discloses corn grits, apple foil and soybean meal, wheat bran and corn bran and rice bran, α-cellulose, β-cyclodextrin, pectin, aspartame, etc. Fiber-rich low calorie weight loss foods are described, US Pat. No. 4,497,800 contains a stable protein, including protein consisting of free amino acids and small amounts of peptides, carbohydrates including maltodextrin, essential minerals and vitamins, stabilizers and the like. Compositions for weight loss in the form of emulsions are described, and US Pat. No. 4,042,688 describes a method for preparing high protein nutrients comprising ingestion of pre-digested protein compositions containing essential amino acids. And U. S. Patent No. 5,976, 580 describes nutritional compositions comprising additives obtained from microorganisms, viruses, pectins, polysaccharides or nucleic acids.
그러나, 종래에 개시된 체중감량용 식품들은 대체적으로 체내에 축적된 지방을 분해하는 방법에 중점을 둔 비만 치료 목적의 식품들이 주류를 이루고 있을 뿐, 통상적으로 먹는 음식을 이용하여 체중감량용 식품을 개발하는 것에 관한 연구는 미미하였다. However, the weight loss foods disclosed in the related art are mainly composed of foods for the purpose of treating obesity, focusing on the decomposition of fat accumulated in the body, and developed foods for weight loss using foods that are commonly eaten. There is little research on doing.
그런데, 만약 우리가 자주 먹는 김치를 체중감량용 식품으로 개발을 한다면, 별도로 체중감량용 보조제를 섭취할 필요가 없을 뿐 더러, 약의 형태로 섭취함에 따른 부담을 덜 수 있을 뿐만 아니라, 체중감량을 위해 평소에 좋아하는 음식을 절식할 필요도 없어, 심리적으로도 만족감을 유지할 수 있는 장점이 있다. However, if we develop kimchi that we frequently eat as a weight-loss food, we don't need to take supplementary weight-loss supplements, and we can reduce the burden of taking them in the form of medicines. There is no need to fast the food you normally enjoy for the psychological benefits of maintaining satisfaction.
한편, 감나무(Dyospyros Kaki, Thunb)는 우리나라 전국에 야생하며, 감잎에는 플라보노이드 배당체, 탄닌, 페놀류, 수지, 카큐민류 화합물, 환원당, 다당, 정유, 유기산, 엽록소 등이 함유되어 있으며, 플라보노이드 배당체에는 아스트라가린, 미리스트린이 있고, 특히 비타민 C가 아주 풍부하여 4~6월의 어떤 감잎에는 100 g중에 100 mg 정도 함유되어 있다. Meanwhile, persimmon ( Dyospyros Kaki and Thunb) are wild throughout the country, and persimmon leaves contain flavonoid glycosides, tannins, phenols, resins, carcumin compounds, reducing sugars, polysaccharides, essential oils, organic acids, and chlorophyll. Especially rich in vitamin C, some persimmon leaves in April and June contain about 100 mg in 100 g.
감잎은 우리의 전통 민간 요법에 의하면 기관지 보호에 좋은 것으로 전해지고 있고, 비타민 C가 많이 함유되어 있으므로 과음 후 손실되기 쉬운 철분 등 미네랄의 흡수를 도와주는 역할을 하므로 숙취에도 좋은 것으로 알려져 있다.Persimmon leaves are said to be good for bronchial protection according to our traditional folk remedies, and because they contain a lot of vitamin C, they help to absorb minerals such as iron, which are easily lost after excessive drinking.
그러나, 감잎을 이용하여 체중감량의 목적으로 김치를 제조하려는 시도는 전무하였다. However, no attempt has been made to produce kimchi for the purpose of weight loss using persimmon leaves.
한편, 메밀은 체내의 항산화 효과 및 혈압 강하작용 등 혈관계 질환의 치료에 사용되고, 담황색 또는 노란색을 띠며, 플라보노이드(Flavonoids)의 유도체의 하나인 루틴(Rutin)의 생리적 기능이 엽록체와 미토콘드리아에서 에너지 변환 반응에 작용하고 미토콘드리아 내에서의 리피드 페록시데이션(lipid peroxidation)에 대한 억제 효과가 있는 것으로 알려져 있다. 이 외에도 메밀은 칼슘, 철분, 단백질과 각종 필수 아미노산, 나이아신 등의 영양성분이 매우 풍부하여 골다공증과 혈압조절, 빈혈에 매우 효과적인 것으로 알려져 있다.Meanwhile, buckwheat is used for the treatment of vascular diseases such as anti-oxidant effect and blood pressure lowering effect, and it is pale yellow or yellow, and the physiological function of Rutin, one of the derivatives of flavonoids, is an energy conversion reaction in chloroplasts and mitochondria. It is known to have an inhibitory effect on lipid peroxidation in the mitochondria. In addition, buckwheat is known to be very effective in osteoporosis, blood pressure control, and anemia because it is very rich in calcium, iron, protein and various essential amino acids, niacin.
그러나, 메밀잎을 이용하여 체중감량의 목적으로 김치를 제조하려는 시도는 전무하였다.However, no attempt has been made to prepare kimchi for the purpose of weight loss using buckwheat leaves.
또한, 구기자는 달걀 모양 또는 긴 타원 모양이고 길이 1.5∼2.5cm인 식물로 7월부터 붉게 익어 7∼11월 하순에 수확한다. 종류는 재래종을 비롯하여 청양종, 일본과 중국에서 들여온 일본1호·중국1호 등이 있고, 단백질·지방·당질·칼슘·인·철분·베타인·루틴·비타민(A·B1·B2·C) 등이 들어 있어 흡수가 빠르다. 한방에서는 강장제·해열제로 쓰고 간기능 보호 작용이 뛰어나고 부작용이 별로 없는 것으로 알려져 있다. 또한, 시력을 좋게 하고 당뇨병 등의 성인병을 예방하며 폐와 신장의 기능을 좋게 하고, 들기름과 섞어 숙성해 두었다가 머리에 바르면 흰머리가 생기는 것을 막아 주고 화상에도 효과가 있고 알려져 있다. In addition, the wolfberry is an egg-shaped or long oval-shaped plant 1.5-2.5cm long, ripened red from July, and harvested in late July-November. In addition to the conventional species, there are Cheongyang species, Japan No. 1 and China No. 1 imported from Japan and China, and protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin and vitamin (A, B1, B2, C). ) Is absorbed quickly because it contains. In oriental medicine, it is used as a tonic and antipyretic, and is known to have excellent liver function protection and few side effects. In addition, it improves vision and prevents adult diseases such as diabetes, improves the function of lungs and kidneys, and mixes with perilla oil and matures and prevents the formation of gray hair when applied to the hair and is effective for burns.
그러나, 구기자잎을 이용하여 체중감량의 목적으로 김치를 제조하려는 시도 는 전무하였다.However, no attempt has been made to prepare kimchi for weight loss using goji leaves.
이에 본 발명자들은 효과적인 체중감량용 소재로서 식물을 얻고자 예의 노력하였으며, 그 결과 감잎, 메밀잎, 구기자잎의 분말에 체중감량의 효과가 있음을 규명하고, 이를 이용하여 김치를 제조함으로써, 감잎, 메밀잎 또는 구기자잎이 첨가된 체중감량용 김치를 완성한 것이다. Therefore, the present inventors made an effort to obtain a plant as an effective weight loss material, and as a result, the weight loss effect on the powder of persimmon leaf, buckwheat leaf, goji berry leaves, by using it to produce kimchi, persimmon leaf, Kimchi for weight loss with buckwheat or goji berry leaves added.
따라서, 본 발명의 목적은 감잎, 메밀잎 또는 구기자잎의 분말이 첨가된 체중감량용 김치의 제조방법 및 그로부터 제조된 체중감량용 김치를 제공하는 것이다. 또한 체중감량용 구기자잎 김치 및 그 제조방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for preparing weight loss kimchi to which the powder of persimmon leaf, buckwheat leaf or goji berry leaves is added, and the kimchi for weight loss prepared therefrom. In addition, to provide a weight loss goji berry leaves kimchi and a method of manufacturing the same.
상기 목적을 달성하기 위하여, In order to achieve the above object,
본 발명은 김치재료에 양념을 버무린 후 발효시켜 제조되는 김치에 있어서, 양념이 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 첨가하여 제조되는 것을 특징으로 하는 체중감량용 김치를 제공한다.The present invention in kimchi prepared by fermenting seasoning with kimchi ingredients, seasoning is made by adding any one or more weight loss material selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder Provide kimchi for weight loss.
또한, 본 발명은 세척한 후 절단된 배추에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 배추 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 배추 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 배추 김치의 제조방법을 제공한다.In addition, the present invention in the manufacture of Chinese cabbage kimchi comprising the step of adding seasoning to the cut cabbage after washing and the addition of fermentation, in the step of adding the seasoning, persimmon leaf powder, buckwheat leaf It provides a weight loss cabbage kimchi production method characterized in that the weight loss of any one or more selected from the powder, gojija leaf powder added to the total weight of the weight loss cabbage kimchi 10-25 dry weight. .
또한, 본 발명은 세척한 후 절단한 배추 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 배추를 제조하는 단계; 고춧가루 110 중량부, 채썬 무 250 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 배추 김치의 제조방법 및 그 김치를 제공한다.In addition, the present invention comprises the steps of immersing 2000 parts by weight of cut cabbage after washing and immersed in 3000 parts by weight of water and 200 parts by weight of salt to rinse with water for 8 hours to prepare a pickled cabbage; Red pepper powder 110 parts by weight, chason radish 250 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, dried garlic powder 12 parts by weight, anchovy chopped 200 parts by weight, water by weight 500 parts by weight 30 parts by weight Preparing boiled condiments by mixing boiled porridge; It provides a method for producing cabbage kimchi for weight loss and its kimchi comprising the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning.
또한, 본 발명은 세척한 무청에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 무청 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 무청 김치 총건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 무청 김치의 제조방법을 제공한다.In addition, the present invention in the preparation of the radish kimchi, characterized in that it comprises the step of adding seasoning to the washed radish and the addition of fermentation, in the step of adding the seasoning, persimmon leaf powder, buckwheat leaf powder, wolfberry Provided is a method for preparing weightless radish kimchi, characterized in that at least one weight loss material selected from the leaf powder is added to 10 to 25% by weight dry weight based on the total dry weight of the total weight lossless radish kimchi.
또한, 본 발명은 세척한 무청 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 무청을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마 늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 무청 김치의 제조방법 및 그 김치를 제공한다.In addition, the present invention comprises the steps of immersing 2000 parts by weight of the washed radish in 3000 parts by weight of water and 200 parts by weight of salt, rinsed with water and then rinsed with water to prepare a pickled radish; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dry garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge Preparing a seasoning; It provides a method for producing a weightless radish kimchi for weight loss comprising the step of fermentation by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning.
또한, 본 발명은 세척한 갓에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 갓 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 갓 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 갓 김치의 제조방법을 제공한다.In addition, the present invention in the preparation of the freshly kimchi characterized in that it comprises the step of adding seasoning to the washed freshly and the addition, in the step of adding the seasoning, persimmon leaf powder, buckwheat leaf powder, wolfberry It provides a manufacturing method of weight loss mustard kimchi, characterized in that at least one weight loss material selected from the leaf powder is added to 10 to 25% by weight dry weight based on the total dry weight of the total weight loss.
또한, 본 발명은 세척한 갓 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 갓을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 갓 김치의 제조방법 및 그 갓 김치를 제공한다.In addition, the present invention comprises the steps of immersing 2000 parts by weight of washed fresh water 3000 parts by weight of water and 200 parts by weight of salt and rinsed with water after 8 hours to prepare a pickled shade; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing a weight loss mustard kimchi and fermented kimchi comprising the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning .
또한, 본 발명은 세척한 후 양배추에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 양배추 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 양배추 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 양배추 김치의 제조방법을 제공한다.In addition, the present invention in the preparation of cabbage kimchi characterized in that it comprises the step of adding seasoning to the cabbage after washing and the addition, the step of adding the seasoning, persimmon leaf powder, buckwheat leaf powder, Provided is a method for producing weight loss cabbage kimchi, characterized in that at least one weight loss material selected from goji berry leaves powder is added by weight of 10 to 25 dry weight percent to the total dry weight of cabbage kimchi.
또한, 본 발명은 세척한 양배추 2000 중량부를 물로 씻어내는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부를 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 양배추 김치의 제조방법 및 그 양배추 김치를 제공한다. In addition, the present invention comprises the steps of washing 2000 parts by weight of washed cabbage with water; Preparing red pepper powder by mixing 110 parts by weight of red pepper powder, 29 parts by weight of ginger, 104 parts by weight of green onion powder, 4 parts by weight of dried onion powder, and 12 parts by weight of dried garlic powder; It provides a method for producing weight loss cabbage kimchi and the cabbage kimchi comprising the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning .
또한, 본 발명은 세척한 메밀잎에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 메밀잎 김치의 제조방법을 제공한다.In addition, the present invention provides a method for producing buckwheat leaf kimchi for weight loss, comprising the step of adding seasoning to the washed buckwheat leaf and the fermentation after addition.
또한, 본 발명은 세척한 메밀잎 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 2~3 시간 절인 후 물로 씻어내어 절임 메밀잎을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 메밀잎을 기본양념으로 버무려 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 메밀잎김치의 제조방법및 그 메밀잎 김치를 제공한다.In addition, the present invention immersed 2000 parts by weight of washed buckwheat leaf in 3000 parts by weight of water and 200 parts by weight of salt, and then rinsed with water for 2 to 3 hours to prepare pickled buckwheat leaf; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing buckwheat leaf kimchi for weight loss and its buckwheat leaf kimchi, characterized in that it comprises the step of fermenting buckwheat leaf as a basic seasoning.
또한, 본 발명은 세척한 구기자잎에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 구기자잎 김치의 제조방법을 제공한다.In addition, the present invention provides a method for producing weight-bearing wolfberry leaf kimchi, comprising the step of adding seasoning to the washed berry leaves and fermentation after addition.
또한, 본 발명은 세척한 구기자잎 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 2~3 시간 절인 후 물로 씻어내어 절임 구기자잎을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 구기자잎을 기본양념으로 버무려 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 구기자잎 김치의 제조방법 및 그 구기자잎 김치를 제공한다.In addition, the present invention immersed in 2000 parts by weight of the washed goji berry leaves 3000 parts by weight of water and 200 parts by weight of salt and rinsed with water for 2 to 3 hours to prepare a pickled goji leaves; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing a weight loss goji leaf kimchi and the goji leaf kimchi characterized in that it comprises the step of fermenting the goji berry leaves as a basic seasoning.
이하, 본 발명에 대해 더욱 상세히 설명한다. Hereinafter, the present invention will be described in more detail.
본 발명자들은 식물체의 바이오후라보노이드 물질들이(예컨대, 나린진, 헤스페리딘, 루틴) 동물의 간 속에서 지방합성을 저해하고, 지방이 몸 속으로 흡수되는 것을 저해하는 것을 밝히고, 식물체 유래 폴리페놀과 바이오후라보노이드가 포함된 식물체의 잎을 동물과 사람에게 투여했을 경우 체지방 합성도 떨어지며, 체중감량효과가 있음을 규명하였다. The inventors have found that plant bioflavonoid materials (eg naringin, hesperidin, rutin) inhibit liposynthesis in the liver of animals, inhibit the absorption of fat into the body, and that plant-derived polyphenols and bioflavonoids When the leaves of the plants were administered to animals and humans, body fat synthesis was also reduced, and weight loss was found to be effective.
하기 실험예1~3에 의하면 식물의 잎, 과피, 뿌리 등을 직접 건조한 후 분말화해서 사용하면 체중감량효과가 있음이 입증되는데, 이는 식물체에 포함된 식이섬유소와 바이오후라보노이드 및 폴리페놀계 물질이 복합된 복합체를 이루어 잔류가 되기 때문이다. According to Experimental Examples 1 to 3, it is proved that the weight of the plant leaves, rinds, roots, and the like after directly drying and powdering has a weight loss effect, which includes dietary fiber, bioflavonoids, and polyphenol-based materials contained in the plant. This is because they form a composite complex and remain.
한편, 일반적으로 식이섬유를 식물체로부터 순수분리하거나 바이오후라보노이드 및 폴리페놀계 물질을 식물에서 분리하여 사용하면 생산공정이 복잡해지고, 생산가가 증가하는 문제가 있는데, 본원발명과 같이 식물의 잎, 과피, 뿌리 등을 직접 건조한 후 분말화해서 사용하면 이에 관한 문제가 극복된다.On the other hand, in general, when dietary fiber is purely separated from plants or bioflavonoids and polyphenol-based substances are separated from plants and used, the production process is complicated and the production cost increases. As the present invention, the leaves, rinds, If the roots are dried and then used in powder, this problem is overcome.
본 발명은 하기 실험예 1 내지 3으로부터 지질대사 개선 및 체중감량의 효과가 있는 것으로 밝혀진 감잎, 메밀잎 또는 구기자잎을 이용하여 체중감량용 김치를 제조하는 것이다. The present invention is to prepare a kimchi for weight loss using persimmon leaves, buckwheat leaves or goji berry leaves are found to have the effect of improving lipid metabolism and weight loss from Experimental Examples 1 to 3.
김치는 무·배추 및 오이 등을 소금에 절여서 고추·마늘·파·생강·젓갈 등의 양념을 버무린 후 젖산 생성에 의해 숙성되어 저온에서 발효된 제품을 지칭하는 것으로, 본 발명은 김치의 제조에 통상적으로 사용되는 배추, 무청 등의 재료에, 하기 실험예 1 내지 3에 의해 체중감량 효과가 있다고 입증된 감잎 분말, 구기자잎 분말, 메밀잎 분말을 선택적으로 첨가하여 체중감량의 효과가 있는 김치를 제조하는 것이다. Kimchi refers to a product that is fermented at low temperature by fermenting radish, cabbage, cucumber, etc., salted with red pepper, garlic, green onion, ginger, salted fish, and seasoning by lactic acid production. Kimchi having the effect of weight loss by selectively adding persimmon leaf powder, wolfberry leaf powder, and buckwheat leaf powder, which have been proved to have a weight loss effect by Experimental Examples 1 to 3, to commonly used cabbage and radish, etc. To manufacture.
본 발명은 김치재료에 양념을 버무린 후 발효시켜 제조되는 김치에 있어서, 양념이 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 첨가하여 제조되는 것을 특징으로 하는 체중감량용 김치를 제공한다.The present invention in kimchi prepared by fermenting seasoning with kimchi ingredients, seasoning is made by adding any one or more weight loss material selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder Provide kimchi for weight loss.
이때, 상기의 양념은 통상적으로 김치의 제조에 사용되는 양념을 사용하고, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재는 바람직스럽게 김치 총 건조중량에 대해 10~25 건조중량%인 것이 좋다. 첨가량이 10 건조중량%보다 작을 경우에는 효과적인 체중감량 효과가 달성되지 않으며, 김치로서의 물성을 고려하여 25 건조중량%을 상한으로 하여 첨가하는 것이 좋다. At this time, the seasoning is usually used for the preparation of kimchi seasoning, any one or more weight loss material selected from persimmon leaf powder, buckwheat leaf powder, wolfberry leaf powder is preferably 10 ~ to the total dry weight of kimchi The dry weight is preferably 25%. If the added amount is less than 10 dry weight%, the effective weight loss effect is not achieved, it is preferable to add 25 dry weight% as an upper limit in consideration of the physical properties as kimchi.
또한, 바람직스럽게 상기 체중감량용 소재는 치커리잎 분말 또는 치커리 화이버를 추가로 첨가하는 것이 좋은데 이는 식이섬유를 많이 함유하고 있어 체중감량에 효과적이기 때문이다. In addition, the weight loss material is preferably added to add chicory leaf powder or chicory fiber, because it contains a lot of dietary fiber is effective for weight loss.
한편, 본 발명은 세척한 후 절단된 배추에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 배추 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 배추 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 배추 김치의 제조방법을 제공한다.On the other hand, the present invention in the manufacture of Chinese cabbage kimchi, characterized in that it comprises the step of adding seasoning to the cut cabbage after washing and adding the fermentation, in the step of adding the seasoning, persimmon leaf powder, buckwheat leaf It provides a weight loss cabbage kimchi production method characterized in that the weight loss of any one or more selected from the powder, gojija leaf powder added to the total weight of the weight loss cabbage kimchi 10-25 dry weight. .
이때, 바람직스럽게 상기 체중감량용 소재는 감잎분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 포함하고, 추가로 치커리잎 분말 또는 치커리 화이버를 포함하여 조성되는 것이 좋다.At this time, preferably, the weight loss material includes any one or more selected from persimmon leaf powder, buckwheat leaf powder, and goji berry leaf powder, and further comprises chicory leaf powder or chicory fiber.
또한, 본 발명은 구체적인 배추 김치의 제조로서, 세척한 후 절단한 배추 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 배추를 제조하는 단계; 고춧가루 110 중량부, 채썬 무 250 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량 부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 배추 김치의 제조방법 및 그 체중감량용 배추 김치를 제공한다.In addition, the present invention is to prepare a specific Chinese cabbage kimchi, after washing 2000 parts by weight of cut cabbage immersed in 3000 parts by weight of water and 200 parts by weight of salt and rinsed with water for 8 hours to prepare a pickled cabbage; Red pepper powder 110 parts by weight, chason radish 250 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, dried garlic powder 12 parts by weight, anchovy chopped 200 parts by weight, water 500 parts by weight 30 parts by weight of flour Preparing boiled condiments by mixing boiled porridge; Manufacturing method of weight loss cabbage kimchi and weight loss cabbage kimchi characterized in that it comprises the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning To provide.
한편, 본 발명은 체중감량용 무청 김치의 제조로서, 세척한 무청에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 무청 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 무청 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 무청 김치의 제조방법을 제공한다.On the other hand, the present invention as a production of weightless radish kimchi, in the preparation of the cheongchi kimchi, characterized in that it comprises the step of adding seasoning to the washed radish and the addition of fermentation, in the step of adding the seasoning Weightless radish kimchi, characterized in that the weight loss of any one or more selected from persimmon leaf powder, buckwheat leaf powder, gojija leaf powder added to the total dry weight of the total weight loss It provides a method of manufacturing.
이때, 바람직스럽게 상기 체중감량용 소재는 감잎분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 포함하고, 추가로 치커리잎 분말 또는 치커리 화이버를 포함하여 조성되는 것이 좋다.At this time, preferably, the weight loss material includes any one or more selected from persimmon leaf powder, buckwheat leaf powder, and goji berry leaf powder, and further comprises chicory leaf powder or chicory fiber.
또한, 본 발명은 구체적인 체중감량용 무청 김치의 제조로서, 세척한 무청 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 무청을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제 조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 무청 김치의 제조방법 및 그 김치를 제공한다.In addition, the present invention as a specific production of weightless radish kimchi, 2000 parts by weight of washed radish immersed in 3000 parts by weight of water and 200 parts by weight of salt and rinsed with water after 8 hours to prepare the pickled radish; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Manufacturing a; It provides a method for producing a weightless radish kimchi for weight loss comprising the step of fermentation by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning.
한편, 본 발명은 체중감량용 갓 김치의 제조로서, 세척한 갓에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 갓 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 갓 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 갓 김치의 제조방법을 제공한다.On the other hand, the present invention in the manufacture of a fresh weight kimchi for weight loss, in the preparation of the fresh kimchi characterized in that it comprises the step of adding seasoning to the washed freshly and after the addition, in the step of adding the seasoning Weight loss freshly kimchi, characterized in that the weight loss of at least one selected from persimmon leaf powder, buckwheat leaf powder, gojija leaf powder added to 10 to 25% by weight of the total dry weight It provides a method of manufacturing.
이때, 바람직스럽게 상기 체중감량용 소재는 감잎분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 포함하고, 추가로 치커리잎 분말 또는 치커리 화이버를 포함하여 조성되는 것이 좋다.At this time, preferably, the weight loss material includes any one or more selected from persimmon leaf powder, buckwheat leaf powder, and goji berry leaf powder, and further comprises chicory leaf powder or chicory fiber.
또한, 본 발명은 구체적인 체중감량용 갓 김치 제조로서, 세척한 갓 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 8 시간 절인 후 물로 씻어내어 절임 갓을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 갓 김치의 제조방법 및 그 갓 김치를 제공한다.In addition, the present invention is to prepare a specific weight loss fresh kimchi, immersing 2000 parts by weight of washed fresh water 3000 parts by weight of water and 200 parts by weight of salt and rinsed with water after 8 hours to prepare a pickled shade; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing a weight loss mustard kimchi and fermented kimchi comprising the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning .
한편, 본 발명은 체중감량용 양배추 김치의 제조로서, 세척한 후 양배추에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 양배추 김치의 제조에 있어서, 상기 양념을 첨가하는 단계에서, 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상의 체중감량용 소재를 전체 체중감량용 양배추 김치 총 건조중량에 대해 10~25 건조중량% 첨가시키는 것을 특징으로 하는 체중감량용 양배추 김치의 제조방법을 제공한다.On the other hand, the present invention is the production of cabbage kimchi for weight loss, after the washing step of adding cabbage kimchi characterized in that it comprises the step of adding seasoning to the cabbage and the addition, the step of adding the seasoning From, persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder selected from any one or more weight loss material weight loss cabbage for the weight loss cabbage kimchi total dry weight 10 to 25 characterized in that added to dry weight It provides a method of manufacturing kimchi.
이때, 바람직스럽게 상기 체중감량용 소재는 감잎분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 포함하고, 추가로 치커리잎 분말 또는 치커리 화이버를 포함하여 조성되는 것이 좋다.At this time, preferably, the weight loss material includes any one or more selected from persimmon leaf powder, buckwheat leaf powder, and goji berry leaf powder, and further comprises chicory leaf powder or chicory fiber.
또한, 본 발명은 구체적인 체중감량용 양배추 김치 제조로서, 세척한 양배추 2000 중량부를 물로 씻어내는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부를 혼합하여 기본양념을 제조하는 단계; 기본양념에 감잎 분말, 메밀잎 분말, 구기자잎 분말 중 선택되는 어느 하나 이상을 40 중량부 첨가하여 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 양배추 김치의 제조방법 및 그 양배추 김치를 제공한다. In addition, the present invention is to prepare a specific weight loss cabbage kimchi, washing 2000 parts by weight of washed cabbage with water; Preparing red pepper powder by mixing 110 parts by weight of red pepper powder, 29 parts by weight of ginger, 104 parts by weight of green onion powder, 4 parts by weight of dried onion powder, and 12 parts by weight of dried garlic powder; It provides a method for producing weight loss cabbage kimchi and the cabbage kimchi comprising the step of fermenting by adding at least 40 parts by weight of any one selected from persimmon leaf powder, buckwheat leaf powder, goji berry leaf powder to the basic seasoning .
한편, 본 발명은 체중감량용 메밀잎 김치의 제조로서, 세척한 메밀잎에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 체 중감량용 메밀잎 김치의 제조방법을 제공한다.On the other hand, the present invention provides a method for producing buckwheat leaf kimchi for weight loss, comprising the step of adding seasoning to the washed buckwheat leaf kimchi for weight loss, and fermentation after addition. do.
또한, 본 발명은 구체적인 체중감량용 메밀잎 김치의 제조로서, 세척한 메밀잎 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 2~3 시간 절인 후 물로 씻어내어 절임 메밀잎을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 메밀잎을 기본양념으로 버무려 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 메밀잎김치의 제조방법및 그 메밀잎 김치를 제공한다.In addition, the present invention is to prepare a specific weight loss buckwheat leaf kimchi, immersed 2000 parts by weight of washed buckwheat leaf in 3000 parts by weight of water and 200 parts by weight of salt and then rinsed with water for 2-3 hours to prepare pickled buckwheat leaf ; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing buckwheat leaf kimchi for weight loss and its buckwheat leaf kimchi, characterized in that it comprises the step of fermenting buckwheat leaf as a basic seasoning.
한편, 본 발명은 구기자잎 김치의 제조로서, 세척한 구기자잎에 양념을 첨가하는 단계 및 첨가 후 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 구기자잎 김치의 제조방법을 제공한다.On the other hand, the present invention provides a manufacturing method of weight loss goji berry kimchi, comprising the step of adding seasoning to the washed goji berry leaves and fermentation after the addition.
또한, 본 발명은 구체적인 구기자잎 김치의 제조로서, 세척한 구기자잎 2000 중량부를 물 3000 중량부와 소금 200 중량부에 담그어 2~3 시간 절인 후 물로 씻어내어 절임 구기자잎을 제조하는 단계; 고춧가루 110 중량부, 생강 29 중량부, 파 104 중량부, 건조양파 분말 4 중량부, 건조마늘 분말 12 중량부, 멸치젓 200 중량부, 물 500 중량부에 밀가루 30 중량부를 넣어 끓인 죽을 혼합하여 기본양념을 제조하는 단계; 구기자잎을 기본양념으로 버무려 발효시키는 단계를 포함하는 것을 특징으로 하는 체중감량용 구기자잎 김치의 제조방법 및 그 구기자잎 김치를 제공한다.In addition, the present invention is to prepare a specific goji leaf kimchi, immersed in 2000 parts by weight of the washed gojija leaf 3000 parts by weight of water and 200 parts by weight of salt and then rinsed with water for 2 to 3 hours to prepare a pickled goji leaf; Red pepper powder 110 parts by weight, ginger 29 parts by weight, green onion 104 parts by weight, dried onion powder 4 parts by weight, 12 parts by weight of dried garlic powder, 200 parts by weight of anchovy, 30 parts by weight of flour in 500 parts by weight of boiled porridge mixed Preparing a; It provides a method for producing a weight loss goji leaf kimchi and the goji leaf kimchi characterized in that it comprises the step of fermenting the goji berry leaves as a basic seasoning.
상기의 방법으로 제조된 김치의 지질대사 개선 및 체중감량효과를 조사해 본 결과 체지방 및 콜레스테롤, 중성지방이 감량하는 효과가 발생한다. As a result of investigating the lipid metabolism improvement and weight loss effect of kimchi prepared by the above method, the effect of reducing body fat, cholesterol and triglyceride occurs.
이하, 본 발명의 구성을 하기 실험 및 실시예를 들어 더욱 상세히 설명하지만 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니다. Hereinafter, the configuration of the present invention will be described in more detail with reference to the following experiments and examples, but the scope of the present invention is not limited only to the following examples.
실험예Experimental Example 1: 감잎의 지질대사 개선 및 체중감량 효과 조사 1: Investigation of lipid metabolism and weight loss effects of persimmon leaves
감잎분말을 쥐에게 0.5% 콜레스테롤 식이에 5% 농도로 섞어 투여하였다. 21일(3주)후 몸무게를 측정한 결과, 대조구 쥐의 몸무게와 비교하여 감잎 분말을 투여한 쥐의 몸무게가 10.6% 감소하였다.Persimmon leaf powder was administered to rats at a concentration of 5% in a 0.5% cholesterol diet. After 21 days (3 weeks), the weight of rats fed persimmon leaf powder was reduced by 10.6% compared to that of control rats.
또한, 감잎건조분말을 30일 간 10명의 사람에게 매일 10g씩 투여하였다. 매일 체중을 기록하고 30일 후 혈액을 채취하여 각종 건강지표의 변화 분석을 행하였다. 체지방은 평균적으로 2.8 kg 감소하였고, 체중은 평균 1.5 kg 감소하였으며, 총콜레스테롤은 평균 25mg/dl 감소하였다.In addition, persimmon leaf dry powder was administered to 10 people every day for 10 people for 30 days. The body weight was recorded daily, and after 30 days, blood was collected and analyzed for changes in various health indices. Average body fat decreased by 2.8 kg, body weight decreased by 1.5 kg, and total cholesterol decreased by 25 mg / dl.
실험예Experimental Example 2: 메밀잎의 지질대사 개선 및 체중감량 효과 조사 2: Improvement of lipid metabolism and weight loss effects of buckwheat leaf
메밀잎분말을 쥐에게 0.5% 콜레스테롤 식이에 5% 농도로 섞어 투여하였다. 21일(3주)후 몸무게를 측정한 결과, 대조구 쥐의 몸무게와 비교하여 메밀잎 분말을 투여한 쥐의 몸무게가 4.65% 감소하였다.Buckwheat leaf powder was administered to rats at a concentration of 5% in 0.5% cholesterol diet. After 21 days (3 weeks), the weight of the rats treated with buckwheat leaf was 4.65% lower than that of the control rats.
또한, 메밀잎 분말을 매일 10g씩 15일간 10명의 사람에게 투여하였다. 15일동안 매일 체중을 측정하였고, 15일 후에 혈액을 채취하여 분석하였다. 체지방은 평균 0.7kg 감소하였고, 체중은 평균 0.7kg 감소하였다.In addition, buckwheat leaf powder was administered to 10 humans for 10 days at 10 g per day. Body weights were measured daily for 15 days, and blood was collected and analyzed after 15 days. Average body fat decreased by 0.7 kg and body weight decreased by 0.7 kg.
실험예Experimental Example 3: 구기자잎의 지질대사 개선 및 체중감량 효과 조사 3: Investigation of lipid metabolism and weight loss effect of goji berry leaves
구기자잎 분말을 쥐에게 0.5% 콜레스테롤 식이에 5% 농도로 섞어 투여하였다. 21일(3주)후 몸무게를 측정한 결과, 대조구 쥐의 몸무게와 비교하여 구기자잎 분말을 투여한 쥐의 몸무게가 3.5% 감소하였다.Goji berry leaf powder was administered to rats at a concentration of 5% in a 0.5% cholesterol diet. After 21 days (3 weeks), the weight of rats who received goji leaf powder decreased 3.5% compared to that of control rats.
또한, 구기자잎 분말을 매일 20g씩 15일간 10명의 사람에게 투여하였다. 15일동안 매일 체중을 측정하였고, 15일 후에 혈액을 채취하여 분석하였다. 체지방은 평균 0.5kg 감소하였고, 체중은 평균 0.4kg 감소하였다.In addition, Goji berry leaf powder was administered to 10 humans for 20 days at 20g daily. Body weights were measured daily for 15 days, and blood was collected and analyzed after 15 days. Average body fat decreased by 0.5 kg and body weight decreased by 0.4 kg.
실시예Example 1: 체중감량용 배추 김치의 제조 1: Preparation of Weight Loss Chinese Cabbage Kimchi
먼저, 배추 2000g을 물 3000g와 소금 200g에 담그어 8시간 절인 후 물로 씻어내어 절임 배추를 제조하였다. First, 2000g of Chinese cabbage was immersed in 3000g of water and 200g of salt, pickled for 8 hours, washed with water to prepare pickled cabbage.
상기의 절인 배추와 혼합하기 위해 고춧가루 110 g, 채썬 무 250 g, 생강 29 g, 파 104 g 건조양파분말 4 g, 건조마늘분말 12 g, 멸치젓 200 g, 물 500 g에 밀가루 30g을 넣어 끓인 죽을 혼합하여 기본양념을 제조하였다.To mix with the pickled cabbage, add 110 g of red pepper powder, 250 g of chopped radish, 29 g of ginger, 104 g of green onion powder, 4 g of dried onion powder, 12 g of dried garlic powder, 200 g of anchovy, and 30 g of flour in 500 g of water. Basic seasonings were prepared by mixing.
대조구로 보통의 통상적인 배추김치는 상기 양념류를 배추잎 사이 사이에 넣어 제조한 것으로서 김치병 속에 넣은 후 실온에서 4일간 발효시켰다.As a control, a common cabbage kimchi prepared by putting the seasonings between the cabbage leaves was put into a kimchi bottle and fermented at room temperature for 4 days.
한편, 체중감량용 김치를 만들기 위해 절임배추 2000g에 상기 양념류를 넣은 후 체중감량용 식이섬유로 감잎분말 40g, 혹은 감잎 분말 80g, 또는 '감잎 분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 후 배추잎 사이에 양념을 넣어 상기와 같이 4일간 실온에서 발효시켰다.On the other hand, in order to make kimchi for weight loss put the spice in the pickled cabbage 2000g and then weight loss dietary fiber 40g persimmon leaf powder, or persimmon leaf powder 80g, or 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji leaf powder 20g' After putting the seasoning between the cabbage leaves fermented at room temperature for 4 days as described above.
4일 후, 맛을 비교한 결과 대조구(보통 배추)와 감잎분말 40g을 넣은 배추김치 맛이 우수하였고, 다음으로는 '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 맛이 좋았다.After 4 days, the taste of Chinese cabbage kimchi with control (usually Chinese cabbage) and 40g of persimmon leaf powder was excellent. Next, '20g of persimmon leaf powder + 20g of buckwheat leaf powder + 20g of goji leaf powder' it was good.
한편, 상기의 맛의 비교는 관능검사를 통해 얻은 결과로서, 관능요원은 이전에 관능검사 경험이 있는 숙련된 패널 중 10 명을 선정하였으며, 관능평점은 대조구에 비해 대단히 좋다(very good) 5 점, 약간 좋다(good) 4 점, 보통이다(fair) 3 점,약간 나쁘다(poor) 2 점, 대단히 나쁘다(very poor) 1 점으로 하였다. On the other hand, the comparison of the taste is a result obtained by the sensory test, the sensory agent was selected from 10 experienced panelists who had previous sensory test experience, the sensory score is very good compared to the control (very good) 5 points 4 points of good, 3 points of fair, 2 points of slightly poor, and 1 point of very poor.
감잎분말 40g을 넣은 배추 김치가 평균 4.20 점, '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 3.95 점으로 나타났고, 감잎분말 80g을 넣은 배추김치는 3.70으로 나타났다. Chinese cabbage kimchi with 40g persimmon leaf powder averaged 4.20 points, '20g buckwheat leaf powder + 20g buckwheat leaf powder + 20g goji berry leaf powder 20g', and cabbage kimchi with 80g persimmon leaf powder was 3.70.
실험예Experimental Example 4: 체중감량용 배추 김치의 지질대사개선 및 체중감량효과 4: Lipid metabolism improvement and weight loss effect of Chinese cabbage kimchi for weight loss
실시예 1에서 제조한 김치 1000 g당 40 g의 감잎식이섬유 분말이 투여된 체중감량용 배추 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 감잎식이섬유 분말이 첨가되지 않은 김치를 섭취시켰다. Weight loss cabbage kimchi administered with 40 g of persimmon leaf dietary fiber powder per 1000 g of kimchi prepared in Example 1 was ingested to 10 people (daily 75g twice a day) to 10 people (test) . The control group was fed kimchi without added persimmon leaf fiber powder.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효과 1.0%, 콜레스테롤 감량효과 8%, 중성지방감량효과 10%가 있었다. 그러나, 대조구에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of cholesterol in the blood and the amount of triglyceride in the blood were measured.In the experimental group, the weight loss effect, body fat loss effect 1.0%, cholesterol loss effect 8%, and triglyceride loss effect 10% There was. However, there was no difference in the control group from before the experiment.
실시예Example 2: 체중감량용 무청 김치의 제조 2: Preparation of weightless kimchi for weight loss
실시예 1과 같은 방법으로 무청 김치를 담그었다.Muchi kimchi was soaked in the same manner as in Example 1.
먼저, 무청 2000g을 물 3000g과 소금 200g에 담그어 8시간 절인 후 물로 씻어내어 절임 무청를 제조하였다. 상기의 절인 무청과 혼합하기 위해 고춧가루 110 g, 생강 29 g, 파 104 g, 건조양파분말 4 g, 건조마늘분말 12 g, 멸치젓 200 g, 물 500 g에 밀가루 30 g을 넣어 끓인 죽을 혼합하여 기본양념을 제조하였다.First, 2000 g of radish was immersed in 3000 g of water and 200 g of salt, marinated for 8 hours, washed with water to prepare pickled radish. To mix with the above pickled radish, mix red pepper powder 110 g, ginger 29 g, green onion 104 g, dried onion powder 4 g, dried garlic powder 12 g, anchovy chop 200 g, and water 500 g in 30 g of flour Seasonings were prepared.
대조구로 통상적인 무청김치는 상기 양념류를 절인 무청과 버무려 제조한 무청김치로서, 김치병 속에 넣은 후 실온에서 4일 간 발효시켜 제조하였다.Conventional radish kimchi is a radish kimchi prepared by mixing the seasonings with pickled radish, it was prepared by fermentation for 4 days at room temperature after put into kimchi bottle.
한편, 체중감량용 무청 김치는 절임 무청 2000g에 상기 양념류를 넣은 후 체중감량용 식이섬유로 감잎분말 40g, 혹은 감잎분말 80g, 또는 '감잎분말 20g + 메밀잎분말 20g + 구기자잎분말 20g'을 넣은 후 무청과 양념을 버무려 4일 간 실온에서 발효시켜 제조하였다.Meanwhile, the weightless radish kimchi was added to the seasoning radish 2000g, and then the weight loss dietary fiber 40g persimmon leaf powder, or persimmon leaf powder 80g, or 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji berry leaf powder 20g' After fermenting radish and seasoning, it was prepared by fermentation at room temperature for 4 days.
4일 후 맛을 비교한 결과 대조구(보통 무청 김치)와 감잎분말 40g을 넣은 무청 김치 맛이 우수하였다. 다음으로는 '감잎분말 20g + 메밀잎분말 20g + 구기자잎분말 20g'을 넣은 것이 맛이 좋았다.After 4 days, the taste was better compared with the control (usually radish kimchi) and 40g of persimmon leaf powder. Next, I added 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji berry leaf powder 20g'.
한편, 상기의 맛의 비교는 관능검사를 통해 얻은 결과로서, 관능요원은 이전에 관능검사 경험이 있는 숙련된 패널 중 10 명을 선정하였으며, 관능평점은 대조구에 비해 대단히 좋다(very good) 5 점, 약간 좋다(good) 4 점, 보통이다(fair) 3 점,약간 나쁘다(poor) 2 점, 대단히 나쁘다(very poor) 1 점으로 하였다. On the other hand, the comparison of the taste is a result obtained by the sensory test, the sensory agent was selected from 10 experienced panelists who had previous sensory test experience, the sensory score is very good compared to the control (very good) 5 points 4 points of good, 3 points of fair, 2 points of slightly poor, and 1 point of very poor.
감잎분말 40g을 넣은 무청 김치가 평균 4.33 점, '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 4.05 점으로 나타났고 감잎분말 80g을 넣은 무청 김치는 3.88로 나타났다.An average of 4.33 points of radish kimchi containing 40g of persimmon leaf powder, 4.05 of 20g of buckwheat leaf powder + 20g of buckwheat leaf powder and 20g of goji-ja leaf powder, and 3.88 of radish kimchi containing 80g of persimmon leaf powder were found.
실험예Experimental Example 5: 체중감량용 무청 김치의 지질대사개선 및 체중감량효과 5: Improvement of Lipid Metabolism and Weight Loss Effect of Muchi Kimchi for Weight Loss
실시예 2에서 제조한 김치 1000 g당 40 g의 감잎식이섬유 분말이 투여된 체중감량용 무청 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 감잎식이섬유 분말이 첨가되지 않은 김치를 섭취시켰다. Weight lossless kimchi for weight loss administered with 40 g of persimmon leaf dietary fiber powder per 1000 g of kimchi prepared in Example 2 was ingested to 10 people (daily 75g twice a day) to 10 people (experimental) . The control group was fed kimchi without added persimmon leaf fiber powder.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효과 1%, 콜레스테롤 감량효과 7%, 중성지방감량효과 10%가 있었다. 그러나, 대조구에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of blood cholesterol and triglyceride in the blood were measured, and in the experimental group, weight loss effect, body fat loss effect 1%, cholesterol loss effect 7%, triglyceride loss effect 10% There was. However, there was no difference in the control group from before the experiment.
실시예Example 3: 체중감량용 갓 김치의 제조 3: Preparation of freshly kimchi for weight loss
실시예 1과 같은 방법으로 갓 김치를 담그었다.Fresh kimchi was soaked in the same manner as in Example 1.
먼저, 갓 2000g을 물 3000g과 소금 200g에 담그어 8시간 절인 후 물로 씻어내어 절임 갓을 제조하였다. 상기의 절인 갓과 혼합하기 위해 고춧가루 110 g, 생강 29 g, 파 104 g, 건조양파분말 4 g, 건조마늘분말 12 g, 멸치젓 200 g, 물 500g에 밀가루 30g을 넣어 끓인 죽을 혼합하여 기본양념을 다음과 같이 제조하였다.First, 2000g of freshly immersed in 3000g of water and 200g of salt, pickled for 8 hours, washed with water to prepare a pickled freshly. In order to mix with the above pickled freshly, add red pepper powder 110g, ginger 29g, green onion 104g, dried onion powder 4g, dried garlic powder 12g, anchovy chop 200g, and 500g water, add 30g of flour and boiled porridge. It was prepared as follows.
대조구로 통상적인 갓김치는 상기 양념류를 절인 갓과 버무려 제조한 것으로, 김치병 속에 넣은 후 실온에서 4일간 발효시켰다.As a control, the usual fresh kimchi was prepared by mixing the seasonings with pickled freshly and put into a kimchi bottle and fermented at room temperature for 4 days.
한편, 체중감량용 갓 김치를 만들기 위해 절임 갓 2000g에 상기 양념류를 넣은 후 체중감량용 식이섬유로 감잎분말 40g, 혹은 감잎 분말 80g, 또는 '감잎 분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 후 갓과 양념을 버무려 4일간 실온에서 발효시켰다.On the other hand, in order to make the weight loss fresh kimchi and put the seasonings in 2000g of freshly picked fresh fruit weight 40g persimmon leaf powder, or persimmon leaf powder 80g, or 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji berry leaf powder 20g' After fermentation, mixed with freshly seasoned spices and fermented at room temperature for 4 days.
4일 후, 맛을 비교한 결과 대조구(보통 갓 김치)와 감잎분말 40g을 넣은 갓 김치 맛이 우수하였다. 다음으로는 '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 맛이 좋았다.After 4 days, the taste was better and the freshness of the control (usually fresh kimchi) and 40g of persimmon leaf powder was excellent. Next, I added 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji berry leaf powder 20g'.
한편, 상기의 맛의 비교는 관능검사를 통해 얻은 결과로서, 관능요원은 이전에 관능검사 경험이 있는 숙련된 패널 중 10 명을 선정하였으며, 관능평점은 대조구에 비해 대단히 좋다(very good) 5 점, 약간 좋다(good) 4 점, 보통이다(fair) 3 점,약간 나쁘다(poor) 2 점, 대단히 나쁘다(very poor) 1 점으로 하였다. On the other hand, the comparison of the taste is a result obtained by the sensory test, the sensory agent was selected from 10 experienced panelists who had previous sensory test experience, the sensory score is very good compared to the control (very good) 5 points 4 points of good, 3 points of fair, 2 points of slightly poor, and 1 point of very poor.
감잎분말 40g을 넣은 갓 김치가 평균 4.15 점, '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 4.05 점으로 나타났고 감잎분말 80g을 넣은 갓 김치는 3.68로 나타났다. The average fresh weight of kimchi with 40g of persimmon leaf powder was 4.15 and the average value of 4.05 was 20g of buckwheat leaf powder + 20g of buckwheat leaf powder and 20g of goji berry leaf powder. The freshness of kimchi with 80g of persimmon leaf powder was 3.68.
실험예Experimental Example 6: 체중감량용 갓 김치의 지질대사개선 및 체중감량효과 6: Improvement of Lipid Metabolism and Weight Loss Effect of Gad Kimchi for Weight Loss
실시예 3에서 제조한 김치 1000 g당 40 g의 감잎식이섬유 분말이 투여된 체중감량용 갓 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 감잎식이섬유 분말이 첨가되지 않은 김치를 섭취시켰다. Ten people were ingested 150g (once daily 75g twice a day) for weight loss fresh kimchi administered 40g persimmon leaf dietary fiber powder per 1000g kimchi prepared in Example 3 (experimental) . The control group was fed kimchi without added persimmon leaf fiber powder.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효과 1%, 콜레스테롤 감량효과 10%, 중성지방감량효과 10%가 있었다. 그러나, 대조구에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of cholesterol in the blood and the amount of triglyceride in the blood were measured.In the experimental group, the weight loss effect, body fat loss effect 1%, cholesterol loss effect 10%, triglyceride loss effect 10% There was. However, there was no difference in the control group from before the experiment.
실시예Example 4: 체중감량용 양배추 김치의 제조 4: Preparation of Cabbage Kimchi for Weight Loss
실시예 1과 같은 방법으로 양배추 김치를 담그었다.Cabbage kimchi was soaked in the same manner as in Example 1.
양배추 2000g을 물로 씻어내었고, 양배추에 첨가하기 위해 고춧가루 110 g, 생강 29 g, 파 104 g, 건조양파분말 4g, 건조마늘분말 12g을 혼합하여 기본양념을 제조하였다.2000 g of cabbage was washed with water, and the basic seasoning was prepared by mixing red pepper powder 110 g, ginger 29 g, green onion 104 g, dried onion powder 4 g, and dried garlic powder 12 g to add to the cabbage.
대조구로 통상적인 양배추 김치는 상기 양념류를 양배추와 버무려 제조한 것으로서, 김치병 속에 넣은 후 실온에서 4일간 발효시켰다.Conventional cabbage kimchi prepared by mixing the seasonings with cabbage, put into a kimchi bottle and fermented at room temperature for 4 days.
한편, 체중감량용 양배추 김치를 만들기 위해 양배추 2000g에 상기 양념류를 넣은 후 체중감량용 식이섬유로 감잎분말 40g, 혹은 감잎 분말 80g, 또는 '감잎 분 말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 후 양배추와 양념을 버무려 상기와 같이 4일간 실온에서 발효시켰다.On the other hand, to make the weight loss cabbage kimchi put the seasoning in 2000g cabbage and weight loss dietary fiber persimmon leaf powder 40g, or persimmon leaf powder 80g, or 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji leaf powder 20g' After adding the cabbage and seasoning was fermented at room temperature for 4 days as described above.
4일 후. 맛을 비교한 결과 대조구(보통 양배추 김치)와 감잎분말 40g을 넣은 갓 김치 맛이 우수하였다. 다음으로는 '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 맛이 좋았다.4 days later. As a result of comparing the taste, the taste of fresh kimchi with control (usually cabbage kimchi) and 40g of persimmon leaf powder was excellent. Next, I added 'persimmon leaf powder 20g + buckwheat leaf powder 20g + goji berry leaf powder 20g'.
한편, 상기의 맛의 비교는 관능검사를 통해 얻은 결과로서, 관능요원은 이전에 관능검사 경험이 있는 숙련된 패널 중 10 명을 선정하였으며, 관능평점은 대조구에 비해 대단히 좋다(very good) 5 점, 약간 좋다(good) 4 점, 보통이다(fair) 3 점,약간 나쁘다(poor) 2 점, 대단히 나쁘다(very poor) 1 점으로 하였다. On the other hand, the comparison of the taste is a result obtained by the sensory test, the sensory agent was selected from 10 experienced panelists who had previous sensory test experience, the sensory score is very good compared to the control (very good) 5 points 4 points of good, 3 points of fair, 2 points of slightly poor, and 1 point of very poor.
감잎분말 40g을 넣은 양배추 김치가 평균 3.97 점, '감잎분말 20g + 메밀잎 분말 20g + 구기자잎 분말 20g'을 넣은 것이 3.72 점으로 나타났고 감잎분말 80g을 넣은 양배추 김치는 3.55로 나타났다. Cabbage Kimchi with 40g of persimmon leaf powder averaged 3.97 points, '20g of buckwheat leaf powder + 20g of buckwheat leaf powder + 20g of goji berry leaf powder' showed 3.72 points, and cabbage kimchi with 80g of persimmon leaf powder was 3.55.
실험예Experimental Example 7: 체중감량용 양배추 김치의 지질대사개선 및 체중감량효과 7: Improvement of lipid metabolism and weight loss effect of cabbage kimchi for weight loss
실시예 4에서 제조한 김치 1000 g당 40 g의 감잎식이섬유 분말이 투여된 체중감량용 양배추 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 감잎식이섬유 분말이 첨가되지 않은 김치를 섭취시켰다. Weight loss cabbage kimchi administered with 40 g of persimmon leaf dietary fiber powder per 1000 g of kimchi prepared in Example 4 was ingested to 10 people (daily 75g twice a day) to 10 people (test) . The control group was fed kimchi without added persimmon leaf fiber powder.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효 과 1.5%, 콜레스테롤 감량효과 12%, 중성지방감량효과 10%가 있었다. 그러나, 대조구에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of cholesterol in the blood and the amount of triglyceride in the blood were measured.In the experimental group, the weight loss effect, body fat loss effect, 1.5%, cholesterol loss effect 12%, and neutral fat loss effect 10 There was a%. However, there was no difference in the control group from before the experiment.
실시예Example 5: 체중감량용 메밀잎 김치의 제조 5: Preparation of buckwheat leaf kimchi for weight loss
실시예 1과 같은 방법으로 메밀잎 김치를 담그었다.Buckwheat leaf kimchi was soaked in the same manner as in Example 1.
먼저, 메밀잎 2000g을 물 3000g과 소금 200g에 담그어 2시간 절인 후 물로 씻어내어 절임 메밀잎을 제조하였다. 상기의 절인 메밀잎과 혼합하기 위해 고춧가루 110 g, 생강 29 g, 파 104 g, 건조양파분말 4 g, 건조마늘분말 12 g, 멸치젓 200 g, 물 500 g에 밀가루 30 g을 넣어 끓인 죽을 혼합하여 기본양념을 제조하였다.First, 2000g of buckwheat leaves were immersed in 3000g of water and 200g of salt, pickled for 2 hours, washed with water to prepare pickled buckwheat leaves. To mix with the marinated buckwheat leaves, add 110g red pepper powder, 29g ginger, 104g green onion powder, 4g dried onion powder, 4g dried garlic powder, 12g dried anchovy, 200g anchovy, 30g wheat flour, and boiled porridge. Basic spices were prepared.
메밀잎김치는 상기 양념류를 절인 메밀잎과 버무려 김치병 속에 넣은 후 실온에서 4일간 발효시켰다.Buckwheat leaf kimchi was mixed with pickled buckwheat leaf and put into kimchi bottle and fermented at room temperature for 4 days.
실험예Experimental Example 8: 체중감량용 메밀잎 김치의 지질대사개선 및 체중감량효과 8: Lipid Metabolism Improvement and Weight Loss Effect of Buckwheat Leaf Kimchi for Weight Loss
실시예 5에서 제조한 체중감량용 메밀잎 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 일반 김치를 섭취시켰다. The weight loss buckwheat leaf kimchi prepared in Example 5 was ingested 150 people (once daily 75g twice) to 10 people (experimental). The control group was fed regular kimchi.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효과 2%, 콜레스테롤 감량효과 13%, 중성지방감량효과 15%가 있었다. 그러나, 대조구 에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of cholesterol in the blood and the amount of triglyceride in the blood were measured.In the experimental group, the weight loss effect, body fat loss effect 2%, cholesterol loss effect 13%, and triglyceride loss effect 15% There was. However, there was no significant difference in the control group.
실시예Example 6: 체중감량용 구기자잎 김치의 제조 6: Preparation of Goji Leaves Kimchi for Weight Loss
실시예 1과 같은 방법으로 구기자잎 김치를 담그었다.Dried wolfberry leaf kimchi in the same manner as in Example 1.
먼저, 구기자잎 2000g을 물 3000g과 소금 200g에 담그어 2시간 절인 후 물로 씻어내어 절임 구기자잎을 제조하였다. 상기의 절인 구기자 잎과 혼합하기 위해 고춧가루 110 g, 생강 29 g, 파 104 g, 건조양파분말 4 g, 건조마늘분말 12 g, 멸치젓 200 g, 물 500 g에 밀가루 30 g을 넣어 끓인 죽을 혼합하여 기본양념을 제조하였다.First, 2000g of goji berry leaves were immersed in 3000g of water and 200g of salt, rinsed for 2 hours, washed with water to prepare pickled goji berry leaves. Mix the boiled porridge with 110g of red pepper powder, 29g of ginger, 104g of green onion powder, 4g of dried onion powder, 12g of dried garlic powder, 200g of anchovy sauce, 200g of anchovy and 500g of water. Basic spices were prepared.
구기자잎 김치는 상기 양념류를 절인 구기자잎과 버무려 김치병 속에 넣은 후 실온에서 4일간 발효시켰다.Goji berry leaf kimchi was mixed with pickled goji berry leaves in a kimchi bottle and fermented at room temperature for 4 days.
실험예Experimental Example 9: 체중감량용 구기자잎 김치의 지질대사개선 및 체중감량효과 9: Lipid Metabolism Improvement and Weight Loss Effect of Kimchi Leaves Kimchi for Weight Loss
실시예 6에서 제조한 체중감량용 구기자잎 김치를 매일 150g(1회 75g씩 하루에 두 번)을 10명의 사람에게 섭취하게 하였다(실험구). 대조구에는 일반 김치를 섭취시켰다. The weight loss Goji leaf kimchi prepared in Example 6 was ingested 150 people (once daily 75g twice a day) to 10 people (experimental). The control group was fed regular kimchi.
30일 후에 체지방과 체중, 혈중 콜레스테롤의 양, 혈중 중성지방(triglyceride)의 양을 측정한 결과, 실험구에서는 체중감량효과와 체지방 감량효과 1%, 콜레스테롤 감량효과 2%, 중성지방감량효과 10%가 있었다. 그러나, 대조구에서는 실험 전과 별반 차이가 없었다.After 30 days, the body fat and weight, the amount of blood cholesterol and triglyceride were measured. In the experimental group, weight loss, body fat loss 1%, cholesterol loss 2%, and neutral fat loss 10% There was. However, there was no difference in the control group from before the experiment.
이상, 상기에서 살펴본 바와 같이, 통상적인 배추김치, 양배추김치, 무청(무잎)을 이용한 김치 등의 제조에 있어서 흔히 사용되는 고춧가루, 생강, 파, 마늘 등의 양념류에 체중감량 효과가 우수하다고 알려진 감잎분말, 메밀잎분말, 구기자잎 분말, 치커리잎 분말, 치커리 화이버(식이섬유) 등을 첨가하여 자연 발효시킨 본 발명 체중감량용 김치는 지질대사개선 및 체중감량에 뛰어난 효과가 있으며, 구기자 자체를 이용하여 제조한 김치 역시 지질대사개선 및 체중감량에 현저히 탁월한 효과가 있으므로, 건강식품산업상 매우 유용한 것이다.As described above, persimmon leaves known to have an excellent weight loss effect in seasonings such as red pepper powder, ginger, green onion, and garlic commonly used in the production of kimchi using conventional cabbage kimchi, cabbage kimchi, and radish leaves. Kimchi for weight loss of the present invention naturally fermented by adding powder, buckwheat leaf powder, goji berry leaf powder, chicory leaf powder, chicory fiber (dietary fiber) and the like has an excellent effect on lipid metabolism improvement and weight loss, using goji berry itself Kimchi is also very useful in the health food industry because it has a remarkably excellent effect on improving lipid metabolism and weight loss.
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