KR101430755B1 - Manufacturing method of kimchi having anti―oxidant substances - Google Patents
Manufacturing method of kimchi having anti―oxidant substances Download PDFInfo
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- KR101430755B1 KR101430755B1 KR1020120144691A KR20120144691A KR101430755B1 KR 101430755 B1 KR101430755 B1 KR 101430755B1 KR 1020120144691 A KR1020120144691 A KR 1020120144691A KR 20120144691 A KR20120144691 A KR 20120144691A KR 101430755 B1 KR101430755 B1 KR 101430755B1
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 239000000126 substance Substances 0.000 title claims abstract description 15
- 235000006708 antioxidants Nutrition 0.000 title 1
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- 235000015067 sauces Nutrition 0.000 claims description 14
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- 230000000694 effects Effects 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- HFYPXERYZGFDBD-UHFFFAOYSA-N 4-amino-2,6-dibromophenol Chemical compound NC1=CC(Br)=C(O)C(Br)=C1 HFYPXERYZGFDBD-UHFFFAOYSA-N 0.000 description 1
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
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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
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2132—Other phenolic compounds, polyphenols
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Marine Sciences & Fisheries (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 항산화 물질이 함유된 김치의 제조방법에 관한 것으로, 구체적으로는 본 발명의 출원인에 의해 선출원되어 등록(국내 등록특허공보 제10-0740208호)받은 미역 포자엽에서 추출한 항산화 물질을 김치에 함유시킴으로써, 김치에 항산화력이 부여되어 암 예방, 콜레스테롤 저하, 동맥경화 개선 등 각종 성인병을 예방할 수 있을 뿐만 아니라 맛, 풍미 및 사각한 식감 등이 우수하고 잘 시지 않는 항산화 물질이 함유된 김치의 제조방법에 관한 것이다.The present invention relates to a method for producing an antioxidant-containing kimchi, and more particularly, to a method for producing an antioxidant, which comprises an antioxidant substance extracted from a marine spore leaf filed by the applicant of the present invention and registered (Korean Patent Registration No. 10-0740208) Kimchi, which is antioxidant-resistant to kimchi, can prevent various adult diseases such as cancer prevention, cholesterol reduction, arteriosclerosis improvement, and is excellent in taste, flavor and square texture, .
Description
본 발명은 본 발명의 출원인에 의해 선출원되어 등록(국내 등록특허공보 제10-0740208호)받은 미역 포자엽에서 추출한 항산화 물질을 김치에 함유시킴으로써, 김치에 항산화력이 부여되어 암 예방, 콜레스테롤 저하, 동맥경화 개선 등 각종 성인병을 예방할 수 있을 뿐만 아니라 맛, 풍미 및 사각한 식감 등이 우수하고 잘 시지 않는 항산화 물질이 함유된 김치의 제조방법에 관한 것이다.
The present invention provides antioxidant power to kimchi by containing antioxidant substances extracted from the marine spore leaf which has been received by the applicant of the present invention and is registered (Korean Patent Registration No. 10-0740208), thereby preventing cancer, reducing cholesterol, The present invention relates to a method of producing kimchi containing an antioxidant substance which is excellent in taste, flavor and square texture, and is not well-suited.
우리나라는 국민소득의 증대, 이로 인한 사회, 문화적인 생활양식의 변화와 더불어, 김치의 소비패턴이 각 가정에서 직접 제조하여 섭취하는 형태로부터 제품화된 김치를 구입하여 섭취하는 소비형태로 점차 바뀌어 가고 있으며, 이로 인해, 김치는 확고한 내수 시장을 확보하고 있을 뿐만 아니라 독특한 풍미와 탁월한 항암 효과 등이 국제사회에 알려지면서 국제시장에서도 점차 자리를 잡아가고 있다
In addition to the increase in national income and the changes in social and cultural lifestyle, the consumption pattern of kimchi is gradually changing from consumption of kimchi manufactured in each household to consumption of kimchi bought and bought As a result, not only has Kimchi secured a strong domestic market, but its unique flavor and excellent anti-cancer effects have become known to the international community, and it is gradually taking its place in the international market
이러한 김치는 배추, 무 등의 신선한 야채 원료와 각종 젓갈류 및 향신료 등을 혼합하여 제조되며, 채소류에 자생하는 각종 젖산 미생물에 의해 각종 저분자 물질이 생성됨으로 유기산을 비롯한 여러 가지 영양성분이 다량 함유되어 있으며 독특한 맛과 향기를 갖고 있는 것이 특징이다.
These kimchi are produced by mixing fresh vegetable raw materials such as cabbage, radish, and various kinds of fermented fishes and spices. Various kinds of low-molecular substances are produced by various kinds of lactic acid microorganisms native to vegetables, It is characterized by having unique taste and fragrance.
한편, 김치의 종류는 첨가 재료 및 제조 방법에 따라 매우 다양하여 약 180여종에 이르며 일반적으로 김치 제조에는 고춧가루, 마늘, 생강, 부추 등의 부재료가 첨가되는데 이들이 김치 발효에 관여하는 미생물의 생육에 영향을 미치는 것으로 알려져 있다.
Meanwhile, the kinds of kimchi vary greatly depending on the ingredients and the manufacturing method, and about 180 kinds of kimchi are added. Generally, kimchi is supplemented with red pepper powder, garlic, ginger, leek, and the like. These factors affect the growth of microorganisms involved in kimchi fermentation .
최근에는 김치의 항산화력을 부여하기 위한 연구가 활발하게 진행되고 있으며, 관련 선행기술로써 특허문헌1 및 2가 있다.
In recent years, studies for imparting antioxidative power of kimchi have been actively carried out, and
특허문헌 1에서는 갓잎에 마늘, 생강, 고춧가루 및 파 등의 통상적인 양념 재료를 배합하여 16 ~ 20℃에서 8 ~ 14일간 발효시킨 갓 김치로써, 이는 항산화효과가 매우 미비한 문제점이 있었다.
아울러, 특허문헌 2에서는 원재료로서 절인 배추에 무, 파, 고춧가루, 멸치액젓, 마늘, 설탕, 생강 및 유용미생물군(Effective Microor-ganisms)을 첨가함으로써, 항산화 효과를 구현하고자 하였으나, 이는 김치의 원가를 높일 뿐만 아니라 맛, 풍미 및 사각한 식감 등이 저하되고 산패가 쉽게 되는 문제점이 있었다.
In addition, in
본 발명은 상기와 같은 문제점을 해결하기 위하여, 본 발명의 출원인에 의해 선출원되어 등록(국내 등록특허공보 제10-0740208호)받은 미역 포자엽에서 추출한 항산화 물질을 김치에 함유시킴으로써, 김치에 항산화력이 부여되어 암 예방, 콜레스테롤 저하, 동맥경화 개선 등 각종 성인병을 예방할 수 있을 뿐만 아니라 맛, 풍미 및 사각한 식감 등이 우수하고 잘 시지 않는 항산화 물질이 함유된 김치의 제조방법을 제공함을 과제로 한다.
In order to solve the above problems, the present invention provides an antioxidant substance extracted from a marine spore leaf which has been applied by the applicant of the present invention and registered (Korean Patent Registration No. 10-0740208) It is an object of the present invention to provide a method of manufacturing kimchi containing an antioxidant substance which is excellent in taste, flavor and square texture, as well as preventing various adult diseases such as cancer prevention, cholesterol lowering and arteriosclerosis improvement.
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본 발명은 항산화 물질이 함유된 김치의 제조방법에 있어서,The present invention relates to a method for producing a kimchi containing an antioxidant,
배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 5 ~ 15%의 소금물에 약7 ~ 9시간 절인 후, 탈수하는 배추 준비단계(S100);Chinese cabbage preparation step (S100) in which roots and outer leaves of Chinese cabbage are removed, and then salted for 5 to 15% of salt water for about 7 to 9 hours and dehydrated;
별도로 배추 100 중량부에 대하여, 고춧가루 2 ~ 5 중량부, 파 1 ~ 4 중량부, 마늘 1 ~ 4 중량부, 생강 0.5 ~ 2 중량부, 설탕 0.5 ~ 2 중량부, 소금 0.5 ~ 2 중량부, 액젓 1 ~ 4 중량부 및 항산화 물질 2 ~ 7 중량부를 혼합하여 양념 제조하는 양념 준비단계(S200); 및Separately, 2 to 5 parts by weight of red pepper powder, 1 to 4 parts by weight of parchment, 1 to 4 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, 0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 1 to 4 parts by weight of a fish sauce; and 2 to 7 parts by weight of an antioxidative substance to prepare a sauce (S200); And
상기 배추의 잎 사이사이에 양념을 넣는 속 넣기 단계(S300);를 포함하여 구성되는 것을 특징으로 하는 항산화 물질이 함유된 김치의 제조방법을 과제의 해결 수단으로 한다.
And a step (S300) of adding a seasoning between the leaves of the Chinese cabbage. The method for producing an antioxidant-containing kimchi according to the present invention is as follows.
이때, 상기 항산화 물질은,At this time,
분쇄된 미역 포자엽에 용매를 첨가한 다음 추출하는 단계(D100);A step (D100) of adding a solvent to the pulverized wafers followed by extraction;
상기 추출물을 용매 분획하는 단계(D200); 및A solvent fractionation step (D200) of the extract; And
상기 용매 분획물을 크로마토그래피로 정제하는 단계(D300);를 거쳐 제조되는 2,6-다이브로모-4-아미노페놀(C6H5ONBr2)로써, 아래 화학식 1로 표시되는 항산화 물질인 것이 바람직하다.
Dibromo-4-aminophenol (C 6 H 5 ONBr 2 ) prepared through the step (D300) of purifying the solvent fraction by chromatography is preferably an antioxidant represented by the following general formula (1) Do.
(화학식 1)(Formula 1)
본 발명은 본 발명의 출원인에 의해 선출원되어 등록(국내 등록특허공보 제10-0740208호)받은 미역 포자엽에서 추출한 항산화 물질을 김치에 함유시킴으로써, 김치에 항산화력이 부여되어 암 예방, 콜레스테롤 저하, 동맥경화 개선 등 각종 성인병을 예방할 수 있을 뿐만 아니라 맛, 풍미 및 사각한 식감 등이 우수하고 잘 시지 않는 것이 장점이다.
The present invention provides antioxidant power to kimchi by containing antioxidant substances extracted from the marine spore leaf which has been received by the applicant of the present invention and is registered (Korean Patent Registration No. 10-0740208), thereby preventing cancer, reducing cholesterol, It is an advantage that it can prevent various adult diseases such as improvement of hardening, and is excellent in taste, flavor and square texture.
도 1은 본 발명에 따른 항산화 물질이 함유된 김치의 제조방법을 나타낸 흐름도
도 2는 도 1의 항산화 물질의 제조방법을 나타낸 흐름도
도 3은 도 1의 항산화 물질이 함유된 김치의 산패 억제능에 대한 결과를 나타낸 그래프1 is a flowchart showing a method for producing a kimchi containing an antioxidant according to the present invention
Figure 2 is a flow chart illustrating a method of preparing the antioxidant material of Figure 1;
Fig. 3 is a graph showing the results of inhibition of acidosis of the kimchi containing the antioxidant of Fig. 1
상기의 효과를 달성하기 위한 본 발명에 따른 항산화 물질이 함유된 김치의 제조방법은 본 발명의 기술적 구성을 이해하는데 필요한 부분만 설명하되, 그 이외 부분의 설명은 본 발명의 요지를 흩트리지 않도록 생략될 것이라는 것을 유의하여야 한다.
In order to accomplish the above-mentioned effects, a method of manufacturing an antioxidant-containing kimchi according to the present invention will be described in order to understand the technical structure of the present invention, and the description of other parts is omitted so as not to disturb the gist of the present invention. .
본 발명에 따른 항산화 물질이 함유된 김치는 배추 100 중량부에 대하여, 고춧가루 2 ~ 5 중량부, 파 1 ~ 4 중량부, 마늘 1 ~ 4 중량부, 생강 0.5 ~ 2 중량부, 설탕 0.5 ~ 2 중량부, 소금 0.5 ~ 2 중량부, 액젓 1 ~ 4 중량부 및 항산화 물질 2 ~ 7 중량부를 포함하여 이루어지는 것을 특징으로 한다.
The antioxidant-containing kimchi contains 2 to 5 parts by weight of red pepper powder, 1 to 4 parts by weight of parchment, 1 to 4 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, 0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 1 to 4 parts by weight of a fish sauce, and 2 to 7 parts by weight of an antioxidant substance.
아울러, 그 제조방법은 도 1에 도시된 바와 같이, 배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 5 ~ 15%의 소금물에 약 7 ~ 9시간 절인 후, 탈수하는 배추 준비단계(S100); 별도로 배추 100 중량부에 대하여, 고춧가루 2 ~ 5 중량부, 파 1 ~ 4 중량부, 마늘 1 ~ 4 중량부, 생강 0.5 ~ 2 중량부, 설탕 0.5 ~ 2 중량부, 소금 0.5 ~ 2 중량부, 액젓 1 ~ 4 중량부 및 항산화 물질 2 ~ 7 중량부를 혼합하여 양념 제조하는 양념 준비단계(S200); 및 상기 배추의 잎 사이사이에 양념을 넣는 속 넣기 단계(S300);를 포함하여 구성된다.
As shown in FIG. 1, the Chinese cabbage preparation step (S100) of removing and roughening roots and leaves of Chinese cabbage, salting out salt water of 5 to 15% in salinity for about 7 to 9 hours and dehydrating it; Separately, 2 to 5 parts by weight of red pepper powder, 1 to 4 parts by weight of parchment, 1 to 4 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, 0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 1 to 4 parts by weight of a fish sauce; and 2 to 7 parts by weight of an antioxidative substance to prepare a sauce (S200); And a step (S300) of placing the sauce between the leaves of the Chinese cabbage.
여기서, 상기 배추, 고춧가루, 파, 마늘, 생강, 설탕, 소금 및 액젓은 통상적인 김치의 재료이고 제조방법 역시 통상적인 제조방법으로써 그 상세한 설명 및 임계적 의의는 생략하며, 재료의 종류, 함량 및 제조방법은 소비자 또는 개인의 취향, 지역적 특색 등에 의해 적절히 조절될 수 있다.
Here, the Chinese cabbage, red pepper powder, green onion, garlic, ginger, sugar, salt and fish sauce are materials of common kimchi, and the manufacturing method thereof is also a conventional manufacturing method and its detailed description and critical meaning are omitted. The manufacturing method can be appropriately controlled by the taste of a consumer or an individual, regional characteristics, and the like.
즉, 본 발명은 김치의 재료 또는 제조방법에 항산화 물질이 첨가되는 것을 특징으로 한다.
That is, the present invention is characterized in that an antioxidant is added to the material or manufacturing method of the kimchi.
본 발명에 따른 상기 항산화 물질은, 본 발명의 출원인에 의해 선출원되어 등록(국내 등록특허공보 제10-0740208호)받은 미역 포자엽에서 2,6-다이브로모-4-아미노페놀(C6H5ONBr2)로써, 아래 화학식 1로 표시되는 항산화 물질이다.
The antioxidant according to the present invention can be prepared by reacting 2,6-dibromo-4-aminophenol (C 6 H 5 ONBr) in a marine sporophyte which has been registered and filed by the applicant of the present invention (Korean Patent Registration No. 10-0740208) 2 ), which is an antioxidant represented by the following formula (1).
(화학식 1)(Formula 1)
구체적으로 설명하면, 상기 항산화 물질은 도 2에 도시된 바와 같이, 분쇄된 미역 포자엽에 용매를 첨가한 다음 추출하는 단계(D100)와, 상기 추출물을 용매 분획하는 단계(D200) 및, 상기 용매 분획물을 크로마토그래피로 정제하는 단계(D300);를 거쳐 제조된다.
Specifically, as shown in FIG. 2, the antioxidant may include a step (D100) of adding a solvent to the crushed waxy sporangia after extraction, a step (D200) of solvent fractionation of the extract, and a step (D300). ≪ / RTI >
즉, 건조 분말 미역 포자엽을 이물질을 제거한 후에 분쇄하여 용매를 넣고, 상온에서 반복 진탕 추출하여 상기 화학식 1로 표시되는 물질을 추출한다. 상기 용매로는 열수, 메탄올 그리고 에탄올로부터 하나 이상 선택하여 사용하는 것이 바람직하다. 추출된 물질의 잔사를 제거하기 위하여 원심분리한 후, 여과지를 사용하여 여과하였다. 이에 다시 활성탄을 이용하여 색소를 제거한 후 진공회전 농축기를 사용하여 유기용매 및 열수 추출액을 얻었다. 상기 과정을 거친 추출물은 직접적으로 다양한 응용분야에 사용할 수 있으며, 또한 별도의 추가공정을 요하지 않기 때문에 경제적으로 매우 유리한 장점을 가지고 있다. 다만, 보다 순도가 높은 형태가 요구되는 경우에는 다음과 같이 추가적인 분리, 정제 과정을 거치는 것이 바람직하다.That is, the dried powdery worm seed spore-forming material is pulverized after removing the foreign substance, and the solvent is added thereto, and the material represented by the formula (1) is extracted by repeated shaking at room temperature. As the solvent, it is preferable to use at least one selected from hot water, methanol and ethanol. After centrifugation to remove residues of the extracted material, the mixture was filtered using a filter paper. After removing the pigment by using activated carbon, organic solvent and hot water extract were obtained by using a vacuum rotary condenser. The extract obtained through the above process can be directly used for various application fields, and since it does not require any additional process, it has a very economical advantage. However, when a form having a higher purity is required, it is preferable to carry out an additional separation and purification process as follows.
추출과정에서 얻어진 항산화 물질은 용매 분획 공정으로 처리된다. 먼저, 노르말 헥산을 넣어 흔든 다음 평형화시켜 분액깔때기에 부어서 지질을 제거한 후, 물:에틸아세테이트의 혼합용매에 섞은 다음 분액깔때기에 부어서 층 분리를 시킨 후 에틸 아세테이트층만을 모아서 실험에 사용하는 것이 바람직하다. 1차 용매 분획 결과, 주로 에틸아세테이트층에 존재하게 된다.The antioxidants obtained in the extraction process are treated by a solvent fractionation process. First, it is preferable to add n-hexane, shake, equilibrate, pour into a separating funnel to remove lipid, mix in a mixed solvent of water and ethyl acetate, pour into a separating funnel, separate the layers, collect the ethyl acetate layer only . As a result of the primary solvent fraction, it is mainly present in the ethyl acetate layer.
상기 공정에 의하여 얻어진 분획물을 정제하기 위하여 부탄올/아세트산/물의 혼합용매로 분취용 박층크로마토그래피 하여 분리하고, 활성이 높은 성분만을 모아서 분취용 액체크로마토그래피법을 사용하여 정제한다. 바람직하게는 부탄올/아세트산/물의 비율이 6:1:2(v/v/v)로 사용한다. 이러한 크로마토그래피법은 예시적인 것으로, 본 발명의 신규 물질의 정제에 필요한 범위 내에서 기타 다른 크로마토그래피법도 사용할 수 있다.In order to purify the fractions obtained by the above process, it is separated by preparative thin layer chromatography using a mixed solvent of butanol / acetic acid / water, and only highly active components are collected and purified by preparative liquid chromatography. Preferably, the ratio of butanol / acetic acid / water is 6: 1: 2 (v / v / v). Such chromatography methods are exemplary and other chromatographic methods may be used within the scope necessary for the purification of the novel materials of the present invention.
한편, 상기 항산화 물질은 상기 미역 포자엽을 열수, 메탄올 또는 에탄올 등의 용매를 이용한 조추출물상태에서 김치에 첨가될 수 있다.
On the other hand, the antioxidant may be added to kimchi in the form of a crude extract using a hot water, a solvent such as methanol or ethanol, or the like.
한편, 상기와 같은 항산화 물질의 함량이 배추 100 중량부에 대하여, 2 중량부 미만일 경우, 항산화 효과가 미비할 우려가 있으며, 7 중량부를 초과할 경우, 맛, 풍미 및 사각한 식감 등을 저하시킬 우려가 있다.
On the other hand, if the content of the antioxidant is less than 2 parts by weight based on 100 parts by weight of the Chinese cabbage, the antioxidant effect may be insufficient. If the content of the antioxidant exceeds 7 parts by weight, the taste, flavor, There is a concern.
이하 본 발명에 따른 항산화 물질이 함유된 김치 및 이의 제조방법을 하기의 실시예를 통해 구체적으로 설명하면 다음과 같으며, 본 발명은 하기의 실시예에 의해서만 반드시 한정되는 것이 아니다.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to the following examples. However, the present invention is not limited to the following examples.
1. 항산화 물질의 제조
1. Preparation of antioxidants
(제조예 1)(Production Example 1)
건조 분말 미역 포자엽 250 g을 이물질을 제거한 후에 분쇄하여 유기용매 및 열수 700 mL을 넣고 상온에서 12시간 2회 반복 진탕 추출하여 상기 화학식 1을 함유하는 항산화 물질을 추출한다. 추출된 물질의 잔사를 제거하기 위하여 원심분리한 후, 여과지를 사용하여 여과하였다. 이에 다시 활성탄을 이용하여 색소를 제거한 후, 농축하기 위하여 진공회전 농축기(N-1000, 아일라 제품, 일본)를 사용하여 57 g의 유기용매 및 열수 추출액을 얻었다.250 g of dried seaweed sporophyll was ground and then pulverized. An organic solvent and 700 mL of hot water were added thereto, and the mixture was extracted with shaking for 12 hours at room temperature for 2 hours to extract an antioxidant containing the compound of formula (1). After centrifugation to remove residues of the extracted material, the mixture was filtered using a filter paper. After removing the pigment by using activated carbon, 57 g of organic solvent and hot water extract were obtained by using a vacuum rotary condenser (N-1000, manufactured by Islay Co., Japan) to concentrate.
상기 추출과정에서 얻어진 물질은 용매 분획 공정으로 처리된다. 먼저, 노르말 헥산을 넣어 흔든 다음 평형화 시켜 분액깔때기에 부어서 지질을 제거한 후, 물:에틸아세테이트(1:1 v/v)의 혼합용매에 섞은 다음 분액깔때기에 부어서 층 분리를 시킨 후 에틸 아세테이트층만을 모아서 실험에 사용하였다. 에틸 아세테이트분획 10 g을 부탄올:아세트산:물 = 6:1:2(v/v/v)의 혼합용매로 분취용 박층크로마토그래피(실리카겔, 멀크제품, 독일)를 하여 7% DPPH로 발색시켰다. 그리고 254와 366 nm의 UV lamp(UVGL-25, 업랜드제품, 미국)를 사용하여, 형광을 띠는 spot을 확인 하였다. 분취용 박층크로마토그래피 획분 중에서 활성이 가장 높은 성분을 메탄올에 녹여 분취용 고성능액체 크로마토그래피(Jai LC 918, 일본) 시료 용액으로 사용하였다. 이때 이동상은 메탄올, flow rate는 분당 3 mL로 용출시켰으며, 이때 사용한 압력은 7 kgf/cm2이었다. 용출된 획분 중에서 DPPH 라디칼 활성이 높은 획분을 다시 재순환 시켜 분리, 정제하였다.
The material obtained in the extraction process is treated by a solvent fractionation process. First, n-hexane was added and shaken, then equilibrated, poured into a separating funnel to remove lipid, mixed with a mixed solvent of water: ethyl acetate (1: 1 v / v), poured into a separatory funnel, Collected and used for experiments. 10 g of the ethyl acetate fraction was developed with 7% DPPH by preparative thin layer chromatography (silica gel, Mulk product, Germany) using a mixed solvent of butanol: acetic acid: water = 6: 1: 2 (v / v / v). Fluorescent spots were identified using 254 and 366 nm UV lamps (UVGL-25, Upland, USA). Among the preparative thin layer chromatography fractions, the highest active ingredient was dissolved in methanol and used as a sample liquid for preparative high performance liquid chromatography (Jai LC 918, Japan). At this time, the mobile phase was eluted with methanol and the flow rate was 3 mL / min, and the pressure used was 7 kgf / cm 2 . The fractions with high DPPH radical activity among the eluted fractions were separated and purified again by recirculation.
2. 항산화 물질의 평가
2. Evaluation of antioxidants
상기 항산화 물질의 피검균에 대한 저해능을 확인하기 위하여, 상기 제조예 1에서 제조된 항산화 물질 0.5%의 농도로 배지에 접종한 후 37℃에서 48시간 동안 배양한 후, 상기 배지 위에 멸균 증류수로 연속 2진 희석(two-fold dilution)한 상등액을 점적하고 피검균이 접종된 배지를 중층하여 37℃에서 18시간 동안 배양한 후 억제환을 확인하였으며, 그 결과는 아래 [표 1]과 같다.
In order to confirm the inhibitory effect of the antioxidants on the test bacteria, the antioxidants prepared in Preparation Example 1 were inoculated in a medium at a concentration of 0.5%, and then cultured at 37 DEG C for 48 hours. Then, Two-fold dilution supernatant was dispensed and the media inoculated with the test organism was overlaid and incubated at 37 ° C for 18 hours. The inhibition rings were identified and the results are shown in Table 1 below.
상기 [표 1]에서와 같이, 리스테리어 모노사이토제니스, 락토바실러스 메센터로이드스, 락토바실러스 프란타름, 락토바실러스 브레비스의 생육은 억제하였으나, 대장균, 스탈필로코코스 오레우스, 바실러스 서브틸리스, 사카로마이세스 세레비지에 대해서는 생육을 억제하지 못하였다.
As shown in Table 1 above, the growth of Listeria monocytogenes, Lactobacillus meceroides, Lactobacillus frannum and Lactobacillus brevis was inhibited, but the growth of Escherichia coli, Staphylococcus aureus, Bacillus subtilis, But did not inhibit the growth of Roman isescelerebia.
3. 항산화 물질이 함유된 김치의 제조
3. Preparation of Kimchi containing antioxidants
(실시예 1)(Example 1)
배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 5%의 소금물에 약 9시간 절인 후, 탈수(S100)한 후, 별도로 배추 100 중량부에 대하여, 고춧가루 2 중량부, 파 1 중량부, 마늘 1 중량부, 생강 0.5 중량부, 설탕 0.5 중량부, 소금 0.5 중량부, 액젓 1 중량부 및 상기 제조예 1에 따른 항산화 물질 2 중량부를 혼합하여 양념 제조(S200)하고, 상기 배추의 잎 사이사이에 양념을 넣어(S300) 김치를 제조하였다.
After removing the roots and outer leaves of the Chinese cabbage, the cabbage was sieved with 5% saline for about 9 hours and dehydrated (S100). Separately, about 100 parts by weight of Chinese cabbage, 2 parts by weight of red pepper powder, 1 part by weight of parchment, 0.5 part by weight of ginger, 0.5 part by weight of sugar, 0.5 part by weight of salt, 1 part by weight of a fish sauce and 2 parts by weight of the antioxidant according to Preparation Example 1 were mixed to prepare a sauce (S200) (S300) to prepare a kimchi.
(실시예 2)(Example 2)
배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 15%의 소금물에 약 7시간 절이고 탈수(S100)한 후, 별도로 배추 100 중량부에 대하여, 고춧가루 5 중량부, 파 4 중량부, 마늘 4 중량부, 생강 2 중량부, 설탕 2 중량부, 소금 2 중량부, 액젓 4 중량부 및 상기 제조예 1에 따른 항산화 물질 7 중량부를 혼합하여 양념 제조(S200)하고, 상기 배추의 잎 사이사이에 양념을 넣어(S300) 김치를 제조하였다.
After removing the roots and outer leaves of the Chinese cabbage, the cabbage was dehydrated (S100) for about 7 hours with salt water having a salt content of 15%, and separately, 5 parts by weight of red pepper powder, 4 parts by weight of parchment, 4 parts by weight of garlic , 2 parts by weight of ginger, 2 parts by weight of sugar, 2 parts by weight of salt, 4 parts by weight of fish sauce, and 7 parts by weight of the antioxidant according to Preparation Example 1 were mixed to prepare seasonings (S200) (S300) to prepare a kimchi.
(비교예 1)(Comparative Example 1)
배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 15%의 소금물에 약 7시간 절이고 탈수한 후, 별도로 배추 100 중량부에 대하여, 고춧가루 5 중량부, 파 4 중량부, 마늘 4 중량부, 생강 2 중량부, 설탕 2 중량부, 소금 2 중량부 및 액젓 4 중량부를 혼합하여 양념 제조(S200)하고, 상기 배추의 잎 사이사이에 양념을 넣어(S300) 김치를 제조하였다.
After removing the root and outer leaves of the Chinese cabbage, the cabbage was dehydrated with salt water having a salt content of 15% for about 7 hours and then dehydrated. Then, 5 parts by weight of red pepper powder, 4 parts by weight of parchment, 4 parts by weight of garlic, 2 parts by weight of sugar, 2 parts by weight of salt, and 4 parts by weight of fish sauce were mixed to prepare seasonings (S200). Seasonings were added between the leaves of the Chinese cabbage (S300) to prepare kimchi.
4. 항산화 물질이 함유된 김치의 평가
4. Evaluation of antioxidant-containing kimchi
가. 총 페놀함량end. Total phenol content
총 페놀화합물의 함량은 Folin-Ciocalteu 용액을 사용하여 구하였으며, 탄닌 함량은 시료 0.5mL에 0.1 M FeCl3/0.1 N HCl용액 3mL와 0.008 M K3Fe(CN)6용액 3mL를 가하여 10분간 반응 후, 720nm에서 흡광도를 측정하여 구하였다. 이때 표준물질로 갈릭산(gallic acid)으로 표준검량곡선을 작성 후 정량 분석하였으며, 그 결과는 아래 [표 2]의 내용과 같다.
The content of total phenolic compounds was determined by using Folin-Ciocalteu solution. The content of tannin was obtained by adding 3 mL of 0.1 M FeCl 3 /0.1 N HCl solution and 3 mL of 0.008 MK 3 Fe (CN) 6 solution to 0.5 mL of the sample for 10 minutes , And absorbance was measured at 720 nm. At this time, a standard calibration curve was prepared with gallic acid as a reference material and quantitatively analyzed. The results are shown in Table 2 below.
(mg/kg)Total phenol content
(mg / kg)
상기 [표 2]에서와 같이, 본 발명의 실시예 1, 2에 따른 김치는 비교예 1에 따른 김치에 비하여 대표적인 항산화물질인 페놀이 더 함유되어 있음을 알 수 있다.
As shown in the above Table 2, it can be seen that the kimchi according to Examples 1 and 2 of the present invention contains phenol, which is a representative antioxidant, in comparison with the kimchi according to Comparative Example 1.
나. 항산화능I. Antioxidant ability
전자공여능(electron donating ability, EDA)에 의한 항산화력은 a,a-diphenyl-β-picrtylhydrazyl(DPPH)의 유리 radical을 소거하는 능력을 측정하는 방법을 이용하여 측정하였다. Antioxidant activity by electron donating ability (EDA) was measured by measuring the ability of a, a-diphenyl-β-picrtylhydrazyl (DPPH) to abolish the free radicals.
DPPH 12mg을 absolute ethanol 100mL에 용해하여 4ㅧ104M의 DPPH용액을 조제한 다음 ethanol 용액을 blank로 하여 525nm에서 흡광도가 0.95~0.99가 되도록 50% ethanol을 첨가하여 조정하였다. 그 다음 추출물 1mL에 조제한 DPPH시액 4ml를 혼합하여 10초간 강하게 진탕한 후 상온에서 10분간 방치하였다. 이를 520nm에서 UV-visible spectrophotometer로 흡광도를 측정한 후 대조구에 대한 흡광도의 감소 정도를 다음 식(1)에 의하여 계산하였으며, 그 결과는 아래 [표 3]의 내용과 같다.
DPPH (12 mg) was dissolved in absolute ethanol (100 mL) to prepare a 4 × 10 4 M DPPH solution. The ethanol solution was blanked and adjusted by adding 50% ethanol at 525 nm so that the absorbance was 0.95~0.99. Then, 4 ml of the DPPH solution prepared in 1 ml of the extract was mixed and vigorously shaken for 10 seconds, followed by allowing to stand at room temperature for 10 minutes. The absorbance was measured by a UV-visible spectrophotometer at 520 nm, and the degree of decrease in absorbance of the control was calculated by the following equation (1). The results are shown in Table 3 below.
상기에서,In the above,
ABS : Absorbance of DPPH solution with sample at 518nmABS: Absorbance of DPPH solution with sample at 518 nm
ABC : Absorbance of DPPH solution without sample at 518nm임
ABC: Absorbance of DPPH solution without sample at 518 nm
상기 [표 3]에서와 같이, 본 발명의 실시예 1, 2에 따른 김치는 비교예 1에 따른 김치에 비하여 항산화능이 우수함을 알 수 있다.
As shown in the above Table 3, it can be seen that the kimchi according to Examples 1 and 2 of the present invention is superior in antioxidant ability to that of the kimchi according to Comparative Example 1.
다. 관능검사All. Sensory test
실시예 1, 2 및 비교예 1에서 제조한 김치에 대해 관능평가를 측정하고 그 결과를 아래의 [표 4]에 나타내었다.
The sensory evaluation was performed on the kimchi prepared in Examples 1 and 2 and Comparative Example 1, and the results are shown in Table 4 below.
상기의 관능검사는 식품분야에서 관능검사 경력의 패널 20명(성인 남녀 각각 10명씩 대상)을 대상으로 맛, 물성(식감), 향, 색 및 전체적인 기호도 등의 항목을 9점 척도로 조사하였으며, 상기 식감을 객관적으로 평가하기 위해 경도를 측정하였다.
The above-mentioned sensory test was conducted on a panel of 20 persons (10 adults each for male and female) with sensory test history in the food field, and items such as taste, physical properties (texture), flavor, color, The hardness was measured to objectively evaluate the texture.
여기서, 상기 관능검사 수치는 패널의 점수의 총합을 패널수로 나눈 후 소수 둘째 자리에서 반올림함 것으로서 수치가 높을수록 관능성이 우수함을 의미한다.
Here, the sensory test value is the sum of the scores of the panel divided by the number of panels and then rounded off to the second decimal place. The higher the value, the better the sensuality.
즉, 상기 [표 4]에서와 같이, 본 발명의 실시예 1, 2에 따른 김치는 비교예 1에 따른 김치에 비하여 동등 수준 이상의 관능성을 나타내고 있으며, 특히 사각한 식감의 물성이 우수함을 알 수 있다.
That is, as shown in the above Table 4, the kimchi according to Examples 1 and 2 of the present invention exhibited the same or higher functionality than the kimchi according to Comparative Example 1, .
라. 산패 억제능 검사
la. Inhibition test
실시예 1, 2 및 비교예 1에 따른 김치를 25℃에서 발효시켜 취식자가 시다고 느끼는 산도 1.4(산패)에 도달하는 시간을 평가하여 그 결과를 도 3에 나타내었으며, 또한, 실시예 1, 2 및 비교예 1에 따른 김치를 산도 0.6에서 냉장(0℃) 저장하여 산도 1.4에 도달하는 시간을 바탕으로 산패 억제능을 검사하였고, 그 결과는 아래 [표 5]에 나타내었다.
The kimchi according to Examples 1 and 2 and Comparative Example 1 was fermented at 25 占 폚 to evaluate the time to reach the acidity 1.4 (rancidity) felt by the user. The results are shown in Fig. 3, and the results of Examples 1 and 2 And the kimchi according to Comparative Example 1 were stored in a refrigerator (0 ° C) at an acidity of 0.6 and the acidity was reached to 1.4. The results are shown in Table 5 below.
도 3 및 상기 [표 5]에서와 같이, 본 발명의 실시예 1, 2에 따른 김치는 비교예 1에 따른 김치에 비하여 25℃의 조건 또는 냉장(0℃) 조건에서 모두 산패 억제능이 우수함을 알 수 있다.
As shown in Fig. 3 and Table 5, the kimchi according to Examples 1 and 2 of the present invention had excellent acid-suppressing ability at 25 DEG C or 0 DEG C (0 DEG C) as compared with the kimchi according to Comparative Example 1 Able to know.
상술한 바와 같은, 본 발명의 바람직한 실시예에 따른 항산화 물질이 함유된 김치의 제조방법을 설명하였지만, 이는 예를 들어 설명한 것에 불과하며 본 발명의 기술적 사항을 벗어나지 않는 범위 내에서 다양한 변화 및 변경이 가능하다는 것을 이 분야의 통상적인 기술자들은 잘 이해할 수 있을 것이다.Although the method for manufacturing an antioxidant-containing kimchi according to the preferred embodiment of the present invention has been described above, the present invention is merely an example of the present invention, and various changes and modifications may be made without departing from the technical scope of the present invention. It will be appreciated by those of ordinary skill in the art that this is possible.
Claims (5)
배추의 뿌리와 겉잎을 제거하고 다듬은 후 염도 5 ~ 15%의 소금물에 7 ~ 9시간 절인 후, 탈수하는 배추 준비단계(S100);
별도로 배추 100 중량부에 대하여, 고춧가루 2 ~ 5 중량부, 파 1 ~ 4 중량부, 마늘 1 ~ 4 중량부, 생강 0.5 ~ 2 중량부, 설탕 0.5 ~ 2 중량부, 소금 0.5 ~ 2 중량부, 액젓 1 ~ 4 중량부 및 항산화 물질 2 ~ 7 중량부를 혼합하여 양념 제조하는 양념 준비단계(S200); 및
상기 배추의 잎 사이사이에 양념을 넣는 속 넣기 단계(S300);를 포함하여 구성되되,
상기 항산화 물질은,
분쇄된 미역 포자엽에 용매를 첨가한 다음 추출하는 단계(D100);
상기 추출물을 용매 분획하는 단계(D200); 및
상기 용매 분획물을 크로마토그래피로 정제하는 단계(D300);를 거쳐 제조되는 2,6-다이브로모-4-아미노페놀(C6H5ONBr2)로써, 아래 화학식 1로 표시되는 항산화 물질인 것을 특징으로 하는 항산화 물질이 함유된 김치의 제조방법.
(화학식 1)
Chinese cabbage preparation step (S100) in which roots and outer leaves of Chinese cabbage are removed, and then salted for 5 to 15% in salted water for 7 to 9 hours and dehydrated;
Separately, 2 to 5 parts by weight of red pepper powder, 1 to 4 parts by weight of parchment, 1 to 4 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, 0.5 to 2 parts by weight of sugar, 0.5 to 2 parts by weight of salt, 1 to 4 parts by weight of a fish sauce; and 2 to 7 parts by weight of an antioxidative substance to prepare a sauce (S200); And
(S300) in which seasoning is inserted between the leaves of the Chinese cabbage,
The anti-
A step (D100) of adding a solvent to the pulverized wafers followed by extraction;
A solvent fractionation step (D200) of the extract; And
Dibromo-4-aminophenol (C 6 H 5 ONBr 2 ) prepared through a step (D300) of purifying the solvent fraction by chromatography, characterized by being an antioxidative substance represented by the following chemical formula (1) ≪ / RTI > by weight of an antioxidant.
(Formula 1)
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