KR100647973B1 - Method for manufacturing the functional Kimchi functional use Brazilnut - Google Patents

Abstract

The present invention screens, washes, and cuts cabbages, salted and salted, and desalted and washed so that the salt content falls within the range of 0.05 to 10%, followed by processing into pickled cabbage and hot water extraction or solvent extraction of brazil nuts. To prepare a seasoning by mixing the extract containing selenium extracted using the enzyme extraction method with various spices, and to prepare a kimchi characterized in that the seasoning by mixing the seasoning with cabbage, Kimchi according to the present invention exhibits anti-cancer and antioxidant activity by containing selenium, an essential trace mineral of the human body, and also extends the storage time of kimchi by delaying fermentation of kimchi by the sterilizing effect of various microorganisms that selenium has. Functional kimchi made with brazil nuts that can sustain the taste and flavor of kimchi To develop a way to help increase the marketability of kimchi.

Brazil nut, hot water extraction, enzyme extraction, solvent extraction, low temperature extraction, storage time

Description

Method for manufacturing functional kimchi using brazil nut {Method for manufacturing the functional Kimchi functional use Brazilnut}

The present invention relates to a method for producing functional kimchi using brazil nuts, and in particular, a brazil nut (US Department of agriculture, Agricultural Research Service.Nutrient Database), which is known to have a selenium content of 840 µg per 1 oz, which is higher than other foods. for Standard Reference, Release 12: Nutrient Data Lab Home Page. URL 1998) to extend the storage time of kimchi by including extracts containing organic selenium or concentrated extracts extracted by hot water extraction, solvent extraction or enzyme extraction. And at the same time relates to a method of producing kimchi to be able to supply the essential minerals required by the human body.

In general, selenium is an essential trace mineral essential to the human body. Gluta-thione peroxidase, an antioxidant enzyme that protects cells from free radicals produced during oxygen metabolism. Is an important component of decomposing hydrogen peroxide to prevent cell damage caused by hydrogen peroxide, and is known to be effective in delaying the development of AIDS, promoting the immune system and growth in addition to anticancer.

The recommended daily intake of selenium is 55 ㎍ in adults and 70 ㎍ in pregnant women. Insufficient intake of selenium leads to decreased dietary intake, the synthesis of tissues and growth hormones, and heart disease, Kehan's disease or joint disease, Cassin- Causes Kashin-Beck disease.

Supplementation of selenium in people who do not have enough selenium intake can boost the immune system (Baum MK, et al Selenium and interleukins in persons infected with human immunodeficiency virus type 1.J Infect Dis. 2000; 182 Suppl 1: S69- 73) and anti-cancer effects (Combs GF, Jr., Gray WP. Chemopreventive agents: selenium. Pharmacol Ther. 1998; 79 (3): 179-192).

As a supply form of selenium, selenium minerals, such as sodium selenite and sodium selenate, and selenium organics, such as selenomemethionine, are used.

Selenium, in the form of minerals such as selenate, is absorbed almost entirely, but it is known that a significant amount is filtered out of the kidneys and released into the urine before binding to proteins. There is also a report on the toxicity of selenium in mineral form.

Selenium extracted from brazil nuts is most preferred as a source of selenium, because it is an organic form, which is best used by living organisms, and its absorption rate is more than 90% and safer than inorganic form in terms of toxicity.

Conventional patents on selenium-containing functional kimchi, such as excellent functional anti-cancer, antioxidant and anti-aging activity and its manufacturing method (Korean Patent Publication No. 2003-95784), selenium. Ginkgo leaf ginkgo. Pine needle amino acid. Ginseng saponin. Ginseng Functional gochujang with an aqueous solution of green tea pedrine. Miso. Soy sauce manufacturing method (Korean Patent Publication No. 2003-74557) and the like are known.

However, these patents refer to an unclear aqueous solution of organic selenium, or also use selenium fortified garlic grown by fertilizing inorganic selenium as a seasoning ingredient. The selenium content of selenium-enriched garlic itself is about 2 to 4 µg / g, which is about one tenth lower than that of Brazilian nuts.

In order to supply the appropriate selenium, a relatively large amount is used in comparison with the extract of brazil nut or brazil nut and its concentrated extract, which affects the cost and taste of kimchi.

In addition, selenium is an antibacterial property of selenium, which is applied to a filter of a water purification device by suppressing the growth and reproduction of various microorganisms (Korea Patent Publication 2004-27480), or is effectively used to prevent infection of contact lenses or various medical substances. (Annual Meeting American Chemical Society, Boston, MA; August 21, 2002)

The antimicrobial properties of these selenium extends the phenomenon that kimchi is too mature after about 4-5 days at room temperature by inhibiting the activity of various bacteria.

Conventionally, as a food additive, potassium sorbate (potassium solbate), which is a kind of antioxidant, is used. However, the limit of the applied food and the amount of use is limited to the food additives, and the effect of extending the shelf life is insignificant.

The present invention has been made to solve the above problems, the present invention relates to a method for producing functional kimchi using a brazil nut, in particular the selenium content of about 840 ㎍ (about 30 ㎍ / g ) per 1 oz It extends the storage time of kimchi by including extract containing organic selenium or concentrated extract extracted from brazil nut or brazil nut, which is known to be higher than other foods, by hot water extraction, solvent extraction or enzyme extraction. In addition, the present invention relates to a method for producing functional kimchi that can supply selenium, a mineral essential to the human body.

In order to achieve the above object, the present invention provides a method for producing functional kimchi using a brazil nut containing a lot of selenium.

  The present invention screens, washes, and cuts cabbages, and then salted and salted, and desalted and washed to process them into pickled cabbage and brazil nuts containing selenium extracted using hot water extraction or solvent extraction and enzyme extraction. In order to provide a manufacturing method of the functional kimchi using a brazil nut, characterized in that the step of preparing the seasoning by mixing with the seasoning, and mixed with the seasoning to the Chinese cabbage, it will be described in detail for each process as follows. .

In the process of pickling cabbage, the process of sorting, washing and removing irrelevant parts such as foreign substances, shells and roots from the cabbage and washing them in clean water, and the main raw materials such as cabbage, radish and radish are applied to the types of kimchi. Depending on the season and the type of raw material, it is cut for 1 to 26 hours at a brine concentration of 5-18%. After the pickling process, desalination and washing are carried out so that the salt content is in the range of 0.05 to 10% after dehydration, and the process is completed by pickling cabbage by dehydration for at least 1 hour depending on the type of kimchi.

The step of preparing the spice can be divided into the process of extracting the extract containing selenium from the brazil nut and the process of mixing with various pre-treated spices.

Extraction process containing selenium is to remove the foreign matter by washing the brazil nut, and then loaded into the extractor and extracted for 10 minutes to 7200 minutes at a temperature of 30 ~ 120 ℃ while stirring and pressing as needed, more preferred extraction conditions It is set as 120 minutes-600 minutes at 40-75 degreeC.

At this time, as extraction temperature range of brazil nut, the extraction efficiency of organic selenium such as selenomethionine is low at 30 ° C. or lower, while organic selenium is oxidized at 120 ° C. or higher. As extraction time, extraction efficiency is low in 10 minutes or less, and productivity becomes low in 7200 minutes or more by yield reduction and processing cost increase.

 The final extract may be provided as an extract of a liquid formulation and may be concentrated under reduced pressure, spray dried to provide a powder, depending on the application.

As one method of extraction under the above extraction conditions, the hot water extraction method is a method of extracting by hot water of high temperature, and thus, since the sterilization effect is effected during extraction, there is no need to sterilize separately. On the other hand, since it is extracted with hot water at high temperature, there is a disadvantage in that some organic selenium such as selenomethionine is oxidized.

Therefore, in order to extract organic selenium from brazil nuts at a low temperature below 65 ° C., solvent extraction or enzyme extraction may be used instead of hot water extraction.

Solvent extraction is to remove the solvent after obtaining the extract at a low temperature according to the boiling point of the solvent by an organic solvent such as ethanol or a mixed solvent with water, the enzyme extraction method is an enzyme solution containing protein enzymes such as proteinase K or papain Carbohydrate degrading enzymes such as termamyl or cellulase, or lipolytic enzymes such as lipase are used.

The source of selenium supplied in the present invention may be an extract by hot water extraction, solvent extraction, or enzyme extraction from brazil nuts, but is not limited thereto. . In this case, since the brazil nut contains more than 50% of the lipid, the raw material of the brazil nut from which the lipid component is removed by removing the oil component from the brazil nut may be included in the seasoning or grinding it.

On the other hand, green onion, garlic, ginger, chives, red pepper powder, and various salted fish are removed by trimming and trimming as necessary, and then chopped, cut, or ground according to the specifications, and seasoned with extracts containing selenium according to the mixing ratio of the ingredients. Mix in a mixer.

Finally, seasonings prepared by the above process are put evenly between the cabbage leaves and sprinkle so as not to fall inside. After packing a certain amount according to the packing standard, aged in a refrigerator of 5 ± 2 ℃ for more than 12 hours.

In addition, to determine the effect of extending the phenomenon of kimchi of the present invention containing the organic selenium prepared as described above was measured the time of the pH of kimchi and the time of acidity of 0.8% and the detailed method of the As follows.

150 g of the kimchi broth and the tissues were combined at room temperature and pulverized in a blender. The mixture was filtered or pressurized with gauze, and the liquid was taken to measure pH and acidity. The pH was measured with a pH meter taking 30 ml of the solution, and the acidity was titrated with 30 ml of kimchi solution with 0.1N NaOH solution, and the titrated acidity of the kimchi was determined by converting the added NaOH solution into lactic acid at 0.8%.

Referring to the method of manufacturing kimchi according to the present invention as described above in detail with reference to Comparative Examples and Examples are as follows.

[Comparative Example]

500Kg of Chinese cabbages are screened, washed, cut into two sides, and then rinsed at 10% saline for 12 hours. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 6 hours to obtain 428Kg of cabbage.

Next, marinated cabbage 50Kg, radish 15Kg, green onion 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, re-salted salt 1Kg, sugar 1Kg to prepare a seasoning Seasoning was evenly put between the cabbage leaves and then packaged and aged in a refrigerator at 5 ± 2 ℃ for more than 12 hours to prepare the kimchi of the present invention.

In order to determine the ripening and storage period of the prepared kimchi, the time when the pH of the kimchi reached 4.5 and the acidity of 0.8% was measured, it took 48 hours, respectively.

Example 1

500Kg of Chinese cabbages are screened, washed, cut into two sides, and pickled for 12 hours at 10% saline. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 6 hours to obtain 428Kg of cabbage.

For the manufacture of spices, first, remove the foreign substance of Brazil nut, load 100Kg into hot water extractor, load the purified water at 5 times the weight ratio of Brazil nut, and extract it for 18 hours under 90 ℃ hot water. Extraction foil and oil were removed.

The selenium content of the brazil nut extract was analyzed by ICP-MASS. As a result, an extraction result of 496 ± 45 μg of selenium per 100 g of the extract was obtained.

Next, 50Kg of pickled cabbage, radish 15Kg, green onion 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, red salted salt 1Kg, sugar 1Kg and brazil nut extract containing selenium 1.8 The seasoning was prepared by mixing Kg, and the seasoning thus prepared was evenly placed between the cabbage leaves, and then aged in a refrigerator at 5 ± 2 ° C. for at least 12 hours to prepare the kimchi of the present invention.

In order to determine the aging and storage period of the prepared kimchi, the time when the pH of the kimchi reached 4.5 and the acidity of 0.8% were measured, and it took 144 and 156 hours, respectively.

Example 2

500Kg of Chinese cabbage are screened, washed with clean water, cut into two sides, and pickled at 10% saline for 12 hours. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 4 hours to obtain 428Kg of pickled cabbage.

To prepare spices, first remove the foreign substance from Brazil nut, heat-dry at 95 ℃ for 3 minutes, extract the oil with squeezing press, load the residue into extractor, and mix tap water and ethyl alcohol at 60 ℃ in the same ratio. After extracting for 4 hours to remove the remaining extraction foil and ethyl alcohol was removed under reduced pressure.

The selenium content of the brazil nut extract was analyzed by ICP-MASS. As a result, an extraction result of 645 ± 60 µg of selenium per 100 g of the extract was obtained.

Next, take 50Kg of pickled cabbage, radish 15Kg, green onion 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, red salted salt 1Kg, sugar 1Kg and brazil nut extract containing selenium 1.3 The seasoning was prepared by mixing Kg, and the seasoning thus prepared was evenly placed between the cabbage leaves, and then aged in a refrigerator at 5 ± 2 ° C. for at least 12 hours to prepare the kimchi of the present invention.

In order to determine the ripening and storage period of the prepared kimchi, the time when the pH of the kimchi reached 4.5 and the acidity of 0.8% were measured, and it took 156 hours, respectively.

Example 3

500Kg of Chinese cabbage are screened, washed with clean water, cut into two sides, and pickled for 12 hours at 10% saline. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 6 hours to obtain 428Kg of cabbage.

For the manufacture of seasonings, firstly remove the foreign substance of Brazil nut, and then finely grind it with a grinder, and tap water which has been purified by 100Kg of pulverized powder is 5 times the weight ratio of Brazil nut and proteinase K as enzyme and carbohydrate. Charge 0.5Kg of enzyme solution containing Cellulase enzyme solution as the ratio of the enzyme as a decomposition enzyme into a mixing tank, adjust the pH to 6.2 with Buffer solution (0.1N HCl and 0.1N NaOH), and extract at 40 ℃ for 3 hours. The extract was removed and heated at 85 ° C. for 8 minutes to inactivate all enzymes in the extract.

The selenium content of the brazil nut extract extracted by the above method was analyzed by ICP-MASS. As a result, an extraction result of 520 ± 50 μg of selenium per 100 g of the extract was obtained.

Next, 50Kg of pickled cabbage, radish 15Kg, green onion 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, red salted salt 1Kg, sugar 1Kg and brazil nut extract containing selenium 1.8 The seasoning was prepared by mixing Kg, and the seasoning thus prepared was evenly placed between the cabbage leaves, and then aged in a refrigerator at 5 ± 2 ° C. for at least 12 hours to prepare the kimchi of the present invention.

In order to determine the ripening and storage period of the prepared kimchi, the time when the pH of the kimchi reached 4.5 and the acidity of 0.8% were measured, and it took 156 and 168 hours, respectively.

Example 4

500Kg of Chinese cabbage are screened, washed with clean water, cut into two sides, and pickled at 10% saline for 12 hours. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 7 hours to obtain 428Kg of cabbage.

For the manufacture of spices, the brazil nut is first removed by removing foreign substances and then crushed by a crimping screw method.

The selenium content of the ground brazil nuts was analyzed by ICP-MASS. As a result, an extraction result of 2,650 ± 200 µg of selenium per 100 g of the ground brazil nuts was obtained.

Next, 50Kg of pickled cabbage, 15Kg of radish, leek 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, re-salted salt 1Kg, sugar 1Kg and 350g of ground brazilian nuts Seasonings were prepared and the seasonings thus prepared were evenly placed between the cabbage leaves and then aged for at least 12 hours in a refrigerator at 5 ± 2 ° C. to prepare the kimchi of the present invention.

In order to determine the ripening and storage period of the prepared kimchi was measured the time to reach a pH of 4.5 and 0.8% acidity, it took 156 hours respectively.

Example 5

500Kg of Chinese cabbage are screened, washed with clean water, cut into two sides, and pickled at 10% saline for 12 hours. After the pickling process, desalination and washing were performed in an automatic four-stage washing machine so that the salt content was in the range of 0.05 ± 10%, and naturally dehydrated for 8 hours to obtain 428Kg of pickled cabbage.

For the manufacture of spices, first, remove the foreign substance of Brazil nut, load 100Kg into hot water extractor, load the purified water at 10 times the weight ratio of Brazil nut, and extract for 4.5 hours under 95 ℃ hot water. Extraction foil and oil components were removed and the amount of extract was adjusted to 200Kg by vacuum concentration.

As a result of analyzing the selenium content of brazil nut extract by ICP-MASS, the extraction result of selenium 1,160 ± 150㎍ was obtained per 100g of the concentrated extract.

Next, 50Kg of pickled cabbage, radish 15Kg, green onion 2Kg, garlic 1.6Kg, ginger 0.4Kg, onion 1Kg, dried red pepper 1Kg, red pepper powder 3Kg, shrimp salt 2Kg, red salt 1Kg, sugar 1Kg and the brazil nut extract concentrated under reduced pressure The seasoning was prepared by mixing 700g, and the seasoning prepared in this way was evenly sandwiched between cabbage leaves, and then aged in a refrigerator at 5 ± 2 ° C. for at least 12 hours to prepare the kimchi of the present invention.

In order to determine the ripening and storage period of the prepared kimchi, the time when the pH of the kimchi reached 4.5 and the acidity of 0.8% were measured, and it took 156 hours, respectively.

Functional kimchi using brazil nut according to the present invention has a selenium content of about 840 μg (about 30 μg / g ) per 1 oz. Extracts containing organic selenium extracted by using, or the raw material of brazil nuts or crushed or crushed and included in seasoning. There is an effect that can supply the required mineral selenium.

Claims (7)

 After selecting and washing the cabbage, pickle, process it with the pickled cabbage which is washed, dehydrated, desalted and washed after pickling process, and the brazil nut from which foreign substances have been removed is charged into the extractor for 10 minutes under hot water of 30 ℃ ~ 120 ℃. After the extraction for 7200 minutes, the method of producing a functional kimchi comprising the brazil extract extracted as described above in a seasoning and including the seasoning prepared in the pickled cabbage. delete delete delete  After selecting and washing the cabbage, pickle, process it with the pickled cabbage which is washed, dehydrated, desalted and washed after pickling process, and the brazil nut from which foreign substances have been removed is charged into the extractor for 10 minutes under hot water of 30 ℃ ~ 120 ℃. Extracting for ˜7,200 minutes and then pulverizing, comprising the brazil extract powder extracted as described above in seasoning and including the seasoning prepared in the pickled cabbage. delete  Select and wash Chinese cabbage, and then pickle, process it with pickled cabbage which is washed, dehydrated, desalted and washed after pickling process, and brazil nuts from which foreign substances are removed. Method of producing a functional kimchi characterized in that it comprises a step of including the seasoning prepared in pickled cabbage.