KR101118412B1 - Godulbaki kimchi with ginseng - Google Patents

Abstract

The present invention relates to ginseng-containing kimchi kimchi, including both ginseng and ginseng in kimchi so that each active ingredient and functional ingredient at the same time, while containing the active ingredient and functional ingredient of ginseng as well as the active ingredient and functional ingredient at the same time It is about kimchi containing ginseng containing ginseng to help promote health.
The present invention is made of ginseng-containing glutinous kimchi, including the seasoning, cabbage, ginseng, red pepper, garlic, green onion, ginger, carrot, salt, fish sauce, characterized in that 1 to 5% by weight of ginseng is contained .

Description

Kimchi with Ginseng {GODULBAKI KIMCHI WITH GINSENG}

The present invention relates to a ginseng-containing gooseberry kimchi, and more particularly, by including both the wild ginseng and ginseng in kimchi, while containing the active ingredient and functional ingredient of ginseng as well as the active ingredient and functional ingredient at the same time, each active ingredient and functional ingredient is optimal It relates to ginseng-containing kimchi, which is helpful for promoting health by enabling efficiency.

It is a biennial plant of the dicotyledon plant Lantern Asteraceae, which grows near mountains, fields or fields, and is also grown in farms. Generally, it is known to have a bitter taste, bitterness, and to reduce diarrhea and swelling. In addition, fever, detoxification, health, hematopoiesis, small number of efficacies and is known to cool the heat of the lungs.

In addition, it is reported that the excavation is the useful substance contained in the whole plant (ixerin Z) and the presence of 11,13α-dihydroixerin Z (11,13α-dihydroixerin Z) (Suh JY et al .; Arch, Pharm Res. 2002, 25, p 289-292).

In addition, patent registration No. 844161 (name: natural antioxidants isolated from the roots, stems and leaves of the extract, and a method for separating thereof) discloses excorinoside, which is a natural antioxidant contained in the extract.

The inventors of the present invention, while studying about the scavenging, found that the slicing contains a large amount of phenolic compounds, and also has DPPH radical scavenging ability and nitrite scavenging ability.

Ginseng is a perennial herb of the dicotyledonous cultivated tree arboraceae. There are dried ginseng and undried ginseng. Ginseng is not poisonous and has the effect of correcting the flow of the body, it is widely used for the prevention and treatment of diseases.

Therefore, the inventor of the present invention developed the ginseng-containing kimchi kimchi to improve health by simultaneously containing the active ingredient and functional ingredient of ginseng as well as the active ingredient and functional ingredient of ginseng to reach the present invention.

An object of the present invention is to provide a ginseng-containing kimchi kimchi to improve health by containing the active ingredient and functional ingredient of ginseng as well as the active ingredient and functional ingredient of ginseng at the same time to achieve the optimum efficiency will be.

Ginseng-containing red pepper kimchi of the present invention,

Butter, cabbage, ginseng, red pepper, garlic, green onions, ginger, carrots, salt, including fish sauce, characterized in that containing 1 to 5% by weight of ginseng compared to the weight.

Ginseng-containing red pepper kimchi of the present invention contains a phenolic compound and DPPH radical scavenging ability to prevent aging by exhibiting antioxidant activity, and contains a large amount of organic acid, as well as fatigue and appetite boosting and antimicrobial action.

Ginseng-containing red pepper kimchi of the present invention, including the red pepper, cabbage, ginseng, red pepper, garlic, green onion, ginger, carrot, salt, fish sauce, characterized in that 1 to 5% by weight of ginseng is contained do.

In the ginseng-containing red pepper kimchi of the present invention, the ginseng content is preferably 1 to 5% by weight based on the weight of the red pepper. If the ginseng content is less than 1% by weight, there is a problem that the functional effect and aroma of ginseng are inadequate, and if the ginseng content is more than 5% by weight, the ginseng fragrance is too strong to lose the unique taste of kimchi and the DPPH radical scavenging ability is inferior.

In the ginseng-containing red pepper kimchi of the present invention, it is preferably used to dehydrate for 1 to 3 hours after boiling the bitter taste in water for 40 to 50 hours. This is because the bitter taste is too strong to eat when you use raw assorted raw vegetables.

In the ginseng-containing red pepper kimchi of the present invention, the fish sauce is used by mixing the shrimp chops and anchovy chops, the mixing ratio of shrimp chops and anchovy chops is 1: 0.8 to 1.2 by weight.

The ginseng-containing kimchi kimchi of the present invention can be immersed in a conventional kimchi dipping method, and after immersing the kimchi, it is preferable to mature at 1 to 5 ℃ for 15 to 30 days.

When ginseng containing ginseng-containing kimchi less than 15 days of aging less phenolic compound, there is a problem that the kimchi is too sour when aged over 30 days.

In addition, the kimchi taste is good when aged at 1 to 5 ℃.

Hereinafter, the ginseng-containing red pepper kimchi of the present invention will be described in more detail with reference to the following examples.

≪ Example 1 >

Prepared by washing the dolgi (1kg) cultivated in the open field of Seongryang-myeon, Suncheon-si, Jeollanam-do, soaked 40 hours in water and dehydrated for 1 hour after boiling the bitter taste. Chinese cabbage (3kg) was trimmed into 4 portions, pickled at room temperature for 24 hours, washed twice with water, and dehydrated for 2 hours. Ginseng (10g), red pepper (40g), garlic (25g), green onions (55g), ginger (10g), carrots (10g) was washed and finely prepared. 15 ml of fish sauce (mixed with shrimp salt and anchovy fish sauce 1: 0.9) were prepared. Salt (10 g) was prepared. Kimchi was soaked in a conventional manner using the preparation material. The soaked kimchi was matured in a refrigerator at 1 ° C. for 15 days to prepare ginseng-containing kimchi of the present invention.

<Example 2>

Prepared by washing the dolgi (1kg) cultivated in the open field of Seongryang-myeon, Suncheon-si, Jeollanam-do, soaked in water for 50 hours and dehydrated for 2 hours after boiling the bitter taste. Chinese cabbage (3kg) was trimmed into 4 portions, pickled at room temperature for 24 hours, washed twice with water, and dehydrated for 2 hours. Ginseng (30g), red pepper (40g), garlic (25g), green onions (55g), ginger (10g), carrots (10g) to wash and finely prepared. 15 ml of fish sauce (mixed with shrimp and anchovy sauce 1: 1) was prepared. Salt (10 g) was prepared. Kimchi was soaked in a conventional manner using the preparation material. The soaked kimchi was fully aged for 30 days in a refrigerator at 4 ° C. to prepare ginseng-containing kimchi of the present invention.

Comparative Example 1

The same procedure as in Example 1 was conducted except that 100 g of ginseng was added thereto.

Comparative Example 2

The same procedure as in Example 1 was conducted except that ginseng was not added.

The following tests were conducted using the kimchi prepared in Examples and Comparative Examples and the results are shown in the table.

Test Example 1 Measurement of Total Phenolic Compound Content

Total phenolic compound content was analyzed according to the Folin-Denis method. Each sample extract in Examples 1 and 2 and Comparative Examples 1 and 2 was prepared at 1 mg / ml. Then, 3 ml of distilled water was added to 1 ml of this sample solution, 1 ml of Folin &Ciocalteau's phenol reagent was added, followed by shaking at 27 ° C. Mix in a bath (Shaking bath). After 5 minutes, 1 ml of saturated NaCO ₃ solution was added, mixed, and the mixture was left at room temperature for 1 hour, and then absorbance was measured at 640 nm using a spectrophotometer (UV-1650PC, SHIMADZU). The phenolic compound content was determined by preparing a calibration curve using concentrations of catechin, tannic acid, and chlorogenic acid.

Total phenol compound contents (㎍ / ㎖) Example 1 36.7 Example 2 33.4 Comparative Example 1 28.7 Comparative Example 2 27.5

As can be seen in Table 1, it was confirmed that the ginseng-containing kimchi of Ginseng of Examples 1 and 2 contained more phenolic compounds than the Kimchi of Comparative Examples 1 and 2.

<Test Example 2> DPPH radical scavenging ability test

Each extract was measured for antioxidant activity by hydrogen electron donating ability by the method of Choi et al. Samples of different concentrations are dissolved in methanol (or DMSO) solvent and agitated by mixing 900 μL of DPPH solution (100 μM) and 100 μL of each sample. After reacting this mixed sample for 30 minutes in the dark, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of absorbance decrease for the control was calculated by the following equation.

An = (A ₀ -A) / A ₀ * 100

An: Antioxidant activity (%) on DPPH radical scavenging activity

A ₀ : Absorbance of DPPH Solution without Sample

A: Absorbance of the reaction between DPPH and the sample in the reaction solution

DPPH radical-scavenging
activity,% of control Example 1 53.5 Example 2 50.8 Comparative Example 1 25.8 Comparative Example 2 24.1

As can be seen from Table 2, it was confirmed that the ginseng-containing kimchi of kimchi of Example 1 and 2 was increased in DPPH radical scavenging ability compared to the kimchi of Comparative Example 1 and 2.

Test Example 3 Organic Acid Content Test

Samples were filtered with a 0.02 μm membrane filter and analyzed using the organic acid analyzer (LC10a Series, Shimadzu, Japan) under the following conditions, and the respective quantifications were calculated as peak area ratios by external standards. .

Organic acid analysis conditions are as follows:

Instruments: LC-10A series (Shimadzu, Toyko, Japan)

Column: Shim-pack SCR-102H (300mm x 8mm I.D.) two columns in series

  (Shimadzu, Toyko, Japan)

Mobile phase: 4mM ρ-Toluenesulfonic acid

Flow rate: 0.8ml / min

Temperature: 43 ℃

Reagent (Buffer): 4mM ρ-Toluenesulfonic acid

16 mM Bis-Tris {Bis (2-hydroxyethyl) iminotris (hydroxymethyl) -methane}

100 uM EDTA (Ethylenediaminetetraacetic acid)

Reagent Flow rate: 0.8ml / min

Cell Temperature: 46 ℃

Detection: Electrolytic conductivity

Injection volume: 20µl

Organic acid
Ratio of Materials (%) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Oxalic 0.15 0.15 0.13 0.11 Citric 0.58 0.59 0.48 0.41 Malic 3.71 3.57 3.21 3.18 Lactic 6.79 6.16 5,44 5,29 Acetic 2.41 2.39 1.99 1.89 Fumaric 0.001 0.001 - - Propionic 0.49 0.48 0.39 0.32 Pyroglutamic 0.62 0.63 0.55 0.57

As can be seen in Table 3, it was confirmed that the ginseng-containing kimchi of kimchi of Examples 1 and 2 contained more organic acid than that of Kimchi of Comparative Examples 1 and 2. In particular, it was found that the content of lactic acid was increased.

Test Example 4 Ginsenoside Content Test

-Irradiated Phononine

Each 10 g of the kimchi lyophilized samples prepared in Examples and Comparative Examples were put in a Erlenmeyer flask, dissolved in water, transferred to a fraction funnel, and treated with ethyl ether three times to remove fat-soluble substances. The butanol layer, which was extracted three times with n-butanol saturated with water, from which the water-soluble substance was removed, was concentrated under reduced pressure and used as a sample.

HPLC ginsenoside analysis

The irradiated phononine extracted from each sample was dissolved in methanol, filtered through a 0.45 μm syringe filter and injected into HPLC (Waters 2695, USA) for analysis. The content was determined by comparing the detection time intervals of the chromatograms of ginsenosides Rb ₁ and Rg ₁ (Waco, Japan).

 Ginsenoside quantitative conditions are as follows:

HPLC: Shimadzu LC 10Avp

Detection: UV 203nm

Column: SunFire C18 (4.6 x 150㎜)

Mobile Phase: CH ₃ CN: H ₂ O = 30:70 (v / v)

Flow rate: 1ml / min

Ginsenoside contents (Rg ₁ ), ppm Example 1 37.36 Example 2 24.11 Comparative Example 1 12.54 Comparative Example 2 7.6

Ginsenoside Rb ₁ was not detected in both Examples and Comparative Examples, and as can be seen in Table 4, ginsenosides of Ginsenoside Kimchi of Examples 1 and 2 as compared to those of Comparative Examples 1 and 2 The detection amount of Rg ₁ was large.

<Test Example 5> microbial bacteria test

The total bacterial count was dissolved in 1g of lyophilized sample in sterile saline, collected in 1mL stepwise, diluted in 0.85% sterile saline, and inoculated in MRS agar (Difco Lab) by pure culture method in 37mL for 48 hours. After the culture of the plate was measured the number of bacteria and the results are shown in Table 5.

 Microbial bacteria Example 1 3.0 X 10 ⁴ Example 2 2.8 X 10 ⁴ Comparative Example 1 8.0 X 10 ³ Comparative Example 2 3.2 X 10 ³

As can be seen in Table 5, it was confirmed that the ginseng-containing goji kimchi of Example 1 and 2 had a greater number of microbial bacteria than the kimchi of Comparative Examples 1 and 2. This microorganism is a fermentation bacterium, a lactic acid bacterium, which is beneficial to the human body.

Specific embodiments of the present invention have been presented above, but the present invention is not limited to the above, and various modifications can be made within the technical spirit of the present invention, and such modifications will belong to the following claims.

Claims (4)

Ginseng containing cabbage, ginseng, red pepper, garlic, green onions, ginger, carrots, salt, fish sauce, ginseng containing ginseng, characterized in that containing 1 to 5% by weight of ginseng weight. The method according to claim 1,
The glutinous kimchi containing ginseng, characterized in that the dehydration for 1 to 3 hours after boiling the bitter taste in water for 40 to 50 hours. The method according to claim 1,
The fish sauce salted shrimp and anchovy fish sauce 1: ginseng containing kimchi characterized in that the weight of 0.8 ~ 1.2. The method according to claim 1,
The ginseng-containing kimchi kimchi, characterized in that aged for 15 to 30 days at 1 to 5 ℃.