KR101598395B1 - Method for producing wild plants Kimchi comprising Houttuynia cordata, Saururus chinensis and Momordica charantia - Google Patents

Abstract

The present invention relates to a method for manufacturing wild plant kimchi and wild plant kimchi manufactured by the same. The method for manufacturing wild plant kimchi includes the following steps: (a) salting Chinese cabbages and then desalting the Chinese cabbages by washing the Chinese cabbages; (b) preparing an extract, powder, or a fermentation extract which are produced by mixing Houttuynia cordata, Saururus chinensis, and Momordica charantia; (c) preparing seasoning by mixing sticky rice porridge, produced by adding the extract, the powder, or the fermentation extract into sticky rice powder, with chili powder, anchovy sauce, shrimp sauce, radish slices, garlic, onions, ginger, sodium glutamate, water, starchy syrup, leeks, radish juice, sugar, anchovy liquid sauce, and salt; and (d) mixing the desalted Chinese cabbages of step (a) with the prepared seasoning of step (c), and fermenting and aging the Chinese cabbages and the seasoning. According to the present invention, the wild plant kimchi, which has softer and crispy texture, enhanced flavor, and enhanced preference, can be provided.

Description

(Method for producing wild plants Kimchi comprising Houttuynia cordata, Saururus chinensis and Momordica charantia)

(A) desalting the Chinese cabbage by washing it with salt; (b) preparing an extract, powder, or fermented extract prepared by mixing the herb, Saururus chinensis, and the herbarium; (c) A glutinous rice paste prepared by adding the prepared extract, powder or fermented extract prepared in step (b) to glutinous rice flour is mixed with red pepper powder, anchovy sauce, salted shrimp, green tea, garlic, onion, ginger, sodium glutamate, Preparing sauce by mixing juice, sugar, anchovy sauce, and salt; And (d) fermenting the seasoned sauce prepared in step (c) to a desalted Chinese cabbage of step (a), and fermenting and aging the seasoned sauce. It is about Sanjyazo kimchi.

Kimchi is Korea's representative traditional fermented food, and rice and kimchi are essential for Koreans' meal. As the nutritional physiological characteristics of kimchi are revealed in the modern age, kimchi is attracting attention as a global health food. There are many reports of the anticancer effect of Chinese cabbage and garlic which constitute kimchi. A survey of 47,909 people living with bladder cancer at Harvard Medical School from 1986 to 1996 found that bladder cancer was less prevalent with more intake of cruciferous vegetables including cabbage and that of cabbage and broccoli Only to reduce the risk of bladder cancer, to inhibit bladder cancer, should eat a lot of cabbage and broccoli. A survey of the living conditions of 129 patients with brain cancer from 1993 to 1995 in China showed that eating fresh vegetables, especially Chinese cabbage, onion and fresh fish, reduced the risk of developing brain cancer. At the Rockefeller University Hospital in the United States, we found that the intake of indole-3-carbinol in Chinese cabbage decreased the concentration of metabolites that activate estrogen receptors in human urine, Indole-3-carbinol was found to suppress the estrogen stimulation of the female hormone to inhibit the proliferation of breast cancer. In addition, the Johns Hopkins University School of Medicine has a large amount of glucosinolate in Brassica including Chinese cabbage. When the tissue is damaged, glucosinolate is produced by enzyme myrosinase, Is changed to isothiocyanates, and isothiocyanates inhibit cancer-causing substances from causing cancer. In addition, there was a negative correlation between intake of cabbage, coliform and broccoli and the risk of lung cancer, and the intake of Brassica was inversely correlated with the risk of gastric cancer. Therefore, it has been reported that the greater the intake of Brassica, the lower the risk of lung cancer and gastric cancer.

Herpes zoster is a perennial herb that belongs to Saururacese and has detoxification and diuretic effects and is known to alleviate symptoms such as whooping cough, bronchitis and hepatitis. Quercitrin, a major physiologically active substance of Hwasungcho, has been used for the treatment of various diseases such as arteriosclerosis, continuous vasoconstriction, antimicrobial action against various intestinal bacteria and molds, antiviral action, natural killer cell activity, Antitumor effect, and so on. The contents of moisture, 10.5% crude protein, crude fat, 4.0% crude protein, 13.0% crude protein, and 13.8% crude fiber were the most common components. Staphylococcus aureus showed low crude protein and crude fat, but high fiber content and high essential amino acid content and unsaturated fatty acid content. It has also been reported that Hwasungcho extract has high antioxidative activity and has strong inhibitory effect on influenza, herpes virus (HSV-1) and HIV-1 (HIV-1) but does not show cytotoxicity at the same time. In addition, methyl N-nonyl ketone, lauryl aldehyde and capryl aldehyde, which are major components of the essential oil, play a role in inhibiting the activity of these viruses It has also been reported that it has the effect of preventing pyrogen and fever phenomenon.

Saururus chinensis Baill) is a perennial herb that belongs to Saururaceae. Saururus chinensis is naturally grown or cultivated in Korea, China, Japan, etc., and it is said to be Saururus chinensis because it is mainly flowered from June to August, has three to four leaves white, and leaves, flowers and roots are white. The main ingredients of Saururus chinense contain the flavonoids quercetin, quercitrin, rutin including isoquercitrin, and water-soluble tannin. Quercetin, quercitrin and tannin were found to be high at the early stage of growth. Quercetin was found in white leaves, quercitrin in leaves and tannins in flowers. It is known that the content is high. These ingredients, along with antioxidant activity, have a pharmacological effect on capillary strengthening, antibacterial, anti-cancer, anti-aging, atherosclerosis and heart disease. Saururus chinensis is a medicinal herb that is dried in the seeds and roots. It inhibits the aspartate aminotransferase (AST) and alanine aminotransferase (AST) activities in the serum of liver damaged by CCl ₄ administration with the extract of Saururus chinensis (malonedialdehyde) content in the liver.

Momordica charantia L.) is a one-year-old foliage plant called female or bitter, and has been used for therapeutic or preventive purposes, mainly in South America, Amazon, East Africa, Asia and South America. In particular, Momordicin and Cucurbitacins, functional ingredients of Yeoju, are alkaloid substances contained in fruits, leaves, roots, and flowers and have pharmacological effects such as analgesic, antiviral, hypoglycemic and antimutagenic effects. . In addition, charantin has been reported to be highly effective in regulating insulin resistance in blood glucose levels. In addition, studies on functionalities such as improvement of obesity and prevention of colorectal cancer in Yeoju are under way.

Korean Patent Registration No. 1369229 discloses a method for producing kimchi using a kimchi seasoning containing Baekhwa-sa, mushroom, jujube and gugija, and Korean Patent No. 1427359 discloses a method for producing kimchi comprising a mushroom, a hinoki and a dandelion extract A method for producing kimchi using Kimchi is disclosed, but the method is different from the method for producing the Yamasa yamcho kimchi, which contains Hwasungcho, Sacheoncho and Yeoju.

The present invention has been made in view of the above-mentioned needs, and the inventors of the present invention have found that phenol compounds and flavonoids are contained in a large amount in the seedlings, Saururus chinensis, and Y. rubus, and also DPPH radical scavenging ability and nitrite scavenging ability. Therefore, it is desired to prepare an extract or a powder so as to contain a large amount of functional ingredients of a variety of nutritional ingredients beneficial for the health of the human body, such as the amount of functional ingredients, the amount to be mixed with the kimchi, And to provide kimchi which has a high quality by improving functionality such as nitrite scavenging ability and DPPH radical scavenging ability while containing a large amount of phenol compounds and flavonoids as well as increasing taste and palatability of kimchi.

In order to solve the above-mentioned problems, the present invention provides a method for producing a Chinese cabbage comprising the steps of: (a) desalting Chinese cabbage by washing with salt; (b) preparing an extract, powder, or fermented extract prepared by mixing the herb, Saururus chinensis, and the herbarium; (c) A glutinous rice paste prepared by adding the prepared extract, powder or fermented extract prepared in step (b) to glutinous rice flour is mixed with red pepper powder, anchovy sauce, salted shrimp, green tea, garlic, onion, ginger, sodium glutamate, Preparing sauce by mixing juice, sugar, anchovy sauce, and salt; And (d) fermenting the fermented seasoning prepared in step (c) to a desalted Chinese cabbage of step (a), and fermenting and aging the fermented seasoned kimchi.

The present invention also provides a yamaya yam kimchi prepared by the above method.

The present invention relates to a process for producing the compound of formula (I), wherein the compound of formula (I) is a compound of formula (I) or formula (I) It is possible to provide a kimchi which is not only nutritious but also smooth and crispy and has improved flavor and taste.

FIG. 1 is a schematic diagram showing the production process of a Yamasa yamchoi kimchi containing Hwasungcho, Sacheoncho and Yeoju of the present invention.

In order to achieve the object of the present invention,

(a) desalting the Chinese cabbage by washing it with salt;

(b) preparing an extract, powder, or fermented extract prepared by mixing the herb, Saururus chinensis, and the herbarium;

(c) A glutinous rice paste prepared by adding the prepared extract, powder or fermented extract prepared in step (b) to glutinous rice flour is mixed with red pepper powder, anchovy sauce, salted shrimp, green tea, garlic, onion, ginger, sodium glutamate, Preparing sauce by mixing juice, sugar, anchovy sauce, and salt; And

(d) a step of fermenting and aging the prepared seasoning prepared in step (c) to the desalted Chinese cabbage of step (a), and then aging the seasoned kimchi.

In the method of manufacturing the yamaya yam kimchi according to the present invention, the cutting method of the step (a) is preferably a method of dry picking in which 6 to 8 kg of Chinese cabbage is soaked in brine and then 400 to 600 g of salt is sprinkled, kg in a salt water of 8 to 12% (w / v), but the present invention is not limited thereto. It is preferable that the cutting time is 6 to 10 hours. The desalination can be desalted so that the salt concentration in the cabbage is 3 to 5%. The Chinese cabbage was salted and then desalted under the same conditions as above.

In addition, in the method of manufacturing a yam yam kimchi according to the present invention, at least one material selected from the group consisting of graviola, ganoderma, ground stone, brown rice, wool, and yellow crust may be further mixed at the step (b) , But is not limited thereto.

In addition, in the method for producing a yam yam kimchi according to the present invention, the extract of step (b) is preferably prepared by mixing a mixture obtained by mixing 0.8-1.2: 0.8-1.2: 0.8-1.2 wt. ° C for 4 to 5 hours, lyophilized at -50 to -70 ° C for 3 to 4 days, added to pulverized powder, followed by extraction at 90 to 95 ° C for 50 to 70 minutes, followed by filtration. , And more preferably a mixture in which the ratio of 1: 1: 1 is in the range of 1: 1: 1 by weight, and the mixture is freeze-dried at -60 ° C for 3 to 4 days, Followed by extraction at 90 to 95 ° C for 60 minutes, followed by filtration. Preferably, the powder of step (b) is prepared by mixing a mixture of Rhodophyta, Rhodophyta, Saururus chinensis and Rhodophyta in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 by weight for 3-4 days at -50 to -70 ° C Dried, and then pulverized. More preferably, the mixture is prepared by mixing a mixture of Sophora japonica, Saururus thunbergii, and Saururus japonica at a weight ratio of 1: 1: 1 by freeze-drying at -60 ° C for 3 to 4 days and then pulverizing. The fermentation extract of step (b) is preferably prepared by mixing sugar with 0.8-1.2: 0.8-1.2: 0.8-1.2 weight ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 weight ratio of sugar beet, 1: 1: 1 by weight of sugar, preferably 1: 1 by weight of sugar, in a weight ratio of 1: 1: 1, Followed by fermentation at 20 to 30 DEG C for 3 to 4 months, followed by filtration. The extracts, powders or fermented extracts prepared as described above contained not only a large amount of nutritional components and functionalities but also improved the preference degree when added to kimchi. However, when the preparation conditions exceeded the above range, There is a problem in that the nutritional content of Saururus chinensis and Lyons is lost and the degree of preference decreases when added to kimchi. In addition, the water used in the preparation of the extract may preferably be a lipid, wherein the lipid is obtained by loosening the loess into water to obtain the supernatant. The preparation of the extract using the lipid water contains the nutritional component of the lipid In addition, the taste of kimchi sauce could be further increased.

Preferably, the seasoning of step (c) of the present invention comprises 300 to 500 ml of glutinous rice paste, 250 to 350 g of red pepper powder, 66 to 78 g of anchovy sauce, 12 to 18 g of salted shrimp, ~ 55 g, garlic 66-78 g, onion 66-78 g, ginger 25-40 g, sodium glutamate 9-12 g water 120-180 g, starch syrup 100-140 g, garlic 6 ~ 9 g, g, sugar 24 ~ 30 g, anchovy sauce 200 ~ 250 g and salt 8 ~ 10 g, more preferably 400 ml of glutinous rice paste, 300 g of red pepper powder, 72 g of anchovy sauce, 15 g of shrimp, 50 g of garlic, 72 g of onion, 32.5 g of ginger, 10.5 g of sodium glutamate, 150 g of water, 120 g of starch syrup, 7.5 g of corn syrup, 150 g of juice, 27 g of sugar, 225 g of anchovy sauce, . The seasonings prepared with the above materials and mixing ratios were able to enhance the sensory characteristics by improving the flavor of the kimchi by mixing the spicy taste, the cool taste, the sweet taste, the salty taste and the rich taste. The anchovy sauce refers to the fermented salted and fermented anchovy, and the anchovy sauce refers to the fermented anchovy sauce.

In step (d) of the present invention, preferably, the seasoned Chinese cabbage is fermented at 15 to 20 ° C for 3 to 5 days, The fermented product is fermented at 15 to 20 ° C for 4 days and aged at 4 ° C for 30 days after the seasoning prepared in step (c) is added to the desalted Chinese cabbage . The fermentation and ripening conditions as described above can further improve the richness and deep taste of the kimchi added with Hwasungcho, Sacheoncho and Yeoju, there was.

The method for producing a yamaya yam kimchi according to the present invention, more specifically,

(a) desalting the Chinese cabbage so that the salt concentration in the cabbage is 3 to 5%;

(b) preparing an extract, a powder or a fermented extract prepared by mixing a herbal mixture with a herbal mixture, a saururus, a saururus, and a syrup, and mixing the herbal mixture with a saururus, a saururus and a saururus in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 The mixture was dried at 15 to 25 ° C for 4 to 5 hours, lyophilized at -50 to -70 ° C for 3 to 4 days, pulverized and added with ground water, extracted at 90 to 95 ° C for 50 to 70 minutes And the powder is prepared by lyophilizing the mixture obtained by mixing a mixture of Rhodophyta, Rhodophyta, Saururus chinensis and Rhodophyta at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 by weight at -50 to -70 ° C for 3-4 days, The fermented extract is prepared by mixing 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 parts by weight of the fermented extract, 0.8 to 1.2: 0.8 to 1.2 parts by weight of sugar, 0.8 to 1.2 parts by weight, Fermenting and then filtering;

(c) 300 to 500 mL of glutinous rice paste prepared by adding the prepared extract, powder or fermented extract prepared in step (b) above to glutinous rice flour, 250 to 350 g of red pepper powder, 66 to 78 g of anchovy sauce, 12 to 18 g of shrimp, 45 to 55 g of garlic, 66 to 78 g of onion, 66 to 78 g of onion, 25 to 40 g of ginger, 9 to 12 g of sodium glutamate, 120 to 180 g of water, 100 to 140 g of starch syrup, 180 g of sugar, 24 to 30 g of sugar, 200 to 250 g of anchovy sauce, and 8 to 10 g of salt to prepare a sauce; And

(d) adding the prepared seasoning of step (c) to the desalted Chinese cabbage of step (a), fermenting the mixture at 15 to 20 ° C for 3 to 5 days, and aging the mixture at 1 to 7 ° C for 25 to 35 days May include,

More specifically,

(a) desalting the Chinese cabbage so that the salt concentration in the cabbage is 3 to 5%;

(b) preparing an extract, powder, or fermented extract prepared by mixing the herb, Saururus chinensis, and herbivorous mushroom, wherein the extract is obtained by mixing the herbicide, Saururus chinensis, Dried for ~ 5 hours, lyophilized at -60 ° C for 3 to 4 days, pulverized, and added to the pulverized powder, followed by extraction at 90 to 95 ° C for 60 minutes, followed by filtration. 1: 1: 1 ratio by weight was prepared by lyophilizing the mixture at -60 ° C for 3 to 4 days and then pulverizing the fermented extract. The fermented extract was prepared by mixing 1: 1: 1 By weight of sugar in a weight ratio of 1: 1, fermenting the mixture at 20 to 30 ° C for 3 to 4 months, and then filtering the mixture;

(c) To 400 ml of glutinous rice paste prepared by adding the prepared extract, powder or fermented extract of step (b) to glutinous rice flour, 300 g of red pepper powder, 72 g of anchovy sauce, 15 g of shrimp, 72 g of ginger, 32.5 g of ginger, 10.5 g of sodium glutamate, 150 g of water, 120 g of starch syrup, 7.5 g of corn syrup, 150 g of jujube, 27 g of sugar, 225 g of anchovy sauce and 9 g of salt. And

(d) combining the seasoned sauce prepared in step (c) with desalted Chinese cabbage in step (a), fermenting the mixture at 15 to 20 ° C for 4 days and aging at 4 ° C for 30 days.

The present invention also provides a yamaya kimchi prepared by the above method. There is no particular limitation on the kind of the Sanjyese kimchi, but there can be mentioned, for example, Chinese cabbage, Chinese yam, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, .

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Comparative Example  1: Manufacture of cabbage kimchi

(1) Preparation of pickled cabbage

The selected two varieties of cabbage (7 kg) were cut into two halves and salted with saline. The pickling method was wet pickles using salt water, and dried pickles (400 ~ 600 g), which was sprinkled with salted Chinese cabbage and sprinkled with salt again. The salting time was adjusted to about 8 ~ 12% (w / v) by wet pickling. The picking time was 6 ~ 8 hours in summer and 8 ~ 10 hours in winter. The pickled cabbage was desalted 3 ~ 4 times and simultaneously for 3 ~ 4 hours. The degree of desalination was adjusted so that the salt concentration of Chinese cabbage was 3 ~ 5% (w / w), washed so that there was no foreign substance, and water was drained. At this time, the weight of pickled cabbage was about 5 kg.

(2) Steps to prepare sauce

1 g of garlic (50 g), 1.44 g of garlic (72 g), 1 g of anchovy sauce (72 g) , 0.25 g (10.5 g) of sodium l-glutamate (flavor enhancer), 150 g of purified water, 2.4 g (120 g) of starch syrup, 0.15 g of starch Add 7.5 g (7.5 g), non-juice 3% (150 g), sugar 0.54% (27 g), anchovy sauce 4.5% (225 g) and salt 0.18% (9 g) . 200 g of glutinous rice flour was soaked in 2 L of prepared groundwater to prevent entanglement and the grass was cooled and cooled. Glutinous rice paste 300 to 500 mL was added to the above prepared sauce and the mixture was thoroughly kneaded.

(3) Step of mixing pickled cabbage and sauce

Kimchi was fermented at 15 ~ 20 ℃ for 4 days and then aged at 4 ℃ for 30 days.

Manufacturing example  1: Manufacture of cabbage kimchi containing Hwasungcho

(1) Preparation of pickled cabbage

The pickled cabbage was prepared in the same manner as in Comparative Example 1.

(2) Preparation step of hot water extract, horseradish powder or fermented extract of horseshoe (enzyme)

After 3 ~ 4 times of washing, it was dried at room temperature for 4 ~ 5 hours, then lyophilized at -60 ℃ for 3 ~ 4 days, and ground to a size of 100 mesh. The extract was subjected to atmospheric pressure filtration with filter paper (No. 2), centrifuged (x2000 g) for 5 minutes on a centrifuge, and the extracts of Hwasungcho .

The extracts were prepared by lyophilizing at -60 ° C for 3 to 4 days and then pulverizing. The fermented extract (enzyme) of the fermented extract was mixed with the sugar at a ratio of 1: 1 by weight, and the mixture was stirred at 20 to 30 ° C for 3 to 4 months After fermentation, it was obtained by filtration.

(3) Mixing the spice and the glutinous rice paste

1 g of garlic (50 g), 1.44 g of garlic (72 g), 1 g of anchovy sauce (72 g) , 0.25 g (10.5 g) of sodium l-glutamate (flavor enhancer), 150 g of purified water, 2.4 g (120 g) of starch syrup, 0.15 g of starch Add 7.5 g (7.5 g), non-juice 3% (150 g), sugar 0.54% (27 g), anchovy sauce 4.5% (225 g) and salt 0.18% (9 g) . 200 g of glutinous rice flour was well dissolved in 2 L of Horseshoe hot water extract prepared to prevent entanglement, and the paste was cooled and cooled. Glutinous rice paste 300 to 500 mL was added to the above prepared sauce and the mixture was thoroughly kneaded.

(4) Step of mixing pickled cabbage and sauce

The kimchi was fermented and aged in the same manner as in Comparative Example 1 as a step of mixing pickled Chinese cabbage and seasoning.

Manufacturing example  2: Manufacture of cabbage kimchi containing Saururus chinensis

The Chinese cabbage kimchi was prepared by the method of Preparation Example 1, except that the hot water extract of Saururus chinensis was used instead of the Chinese cabbage hot water extract in the production of glutinous rice paste.

Manufacturing example  3: Manufacture of Chinese cabbage kimchi containing Yeoju

The Chinese cabbage kimchi was prepared by the method of Preparation Example 1, except that the Chinese cabbage kimchi was prepared using Yeoju hot-water extract instead of Hwasungcho hot water extract.

Manufacturing example  4: Manufacture of cabbage kimchi containing Hwasungcho + Saururus chinensis

Chinese cabbage kimchi was prepared by the method of Preparation Example 1, except that 2 L of the hydrothermal extract was mixed with 1: 1 weight ratio of Hwasungcho and Saururus chinensis instead of 2 L of Hwasungcho hydrothermal extract.

Manufacturing example  5: Manufacture of cabbage kimchi containing Hwasungcho + Yeoju

Chinese cabbage kimchi was prepared by the method of Preparation Example 1 except that 2 L of hot water extract of Hwasungcho was mixed with 1: 1 weight ratio of Hwasungcho and Yeoju, and 2 L of hot water extract was used to make cabbage kimchi.

Manufacturing example  6: Preparation of cabbage kimchi containing Saururus chinensis + Yeoju

Chinese cabbage kimchi was prepared by the method of Preparation Example 1, except that 2 L of hot water extract of Hwasungcho was mixed with 1: 1 weight ratio of Saururus chinensis and L. japonica in the production of glutinous rice paste, and 2 L of the extracted hot water extract was used to prepare Chinese cabbage kimchi.

Manufacturing example  7: Manufacture of cabbage kimchi containing Hwasungcho + Saururus chinensis + Yeoju

In the preparation of glutinous rice flour, 2 L of hot water extract was mixed with 1: 1: 1 weight ratio of Hwasungcho, Saururus chinensis, .

Example  1: Total phenol compound content of Sanjyese kimchi

The total phenolic compound content was analyzed according to the Folin-Denis method. That is, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of chlorogenic acid.

Total phenolic compound content of Sanjyese kimchi Name of sample Total phenol content (mg / kg) Catechin Chlorogenic acid Tannic acid Comparative Example 1 16.0 + - 0.1 19.9 ± 0.4 16.6 ± 0.2 Production Example 1 106.3 ± 3.0 169.0 ± 4.5 118.3 ± 3.0 Production Example 2 122.6 ± 1.5 193.3 ± 2.3 134.6 ± 1.5 Production Example 3 47.2 ± 0.5 80.3 ± 0.7 59.2 ± 0.5 Production Example 4 114.4 ± 2.3 181.2 ± 3.4 126.4 ± 2.3 Production Example 5 76.8 ± 1.8 124.7 ± 2.6 88.8 ± 1.8 Production Example 6 84.9 ± 1.0 136.8 ± 1.5 96.9 ± 1.0 Production Example 7 92.0 + 1.7 147.6 ± 2.5 104.0 + 1.7

The total phenolic compound contents of the kimchi prepared by the methods of Comparative Example 1 and Production Examples 1 to 7 are shown in Table 1. As can be seen from Table 1, in the case of chlorogenic acid, the content of Kimchi of Production Example 2 was the highest at 193.3 mg / kg, followed by Production Example 4, Production Example 1 and Production Example 7 at 181.2, 169.0, 147.6 mg / kg, respectively. That is, the content of the kimchi of the preparation example was higher than that of the comparative example, indicating that the high content of polyphenols was found in the cabbage kimchi containing Hwasungcho, Sacheoncho and Yeoju.

Example  2: Yamagata kimchi of  Total flavonoid content

The total flavonoid content was determined by adding 75% methanol to 0.1 g of each sample and extracting overnight at room temperature. Then, 1.0 ml of the test solution was taken in a test tube, and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using NalinJin (Sigma co., USA), and the total flavonoid content was determined therefrom.

Total flavonoid content of Sanjyese kimchi Name of sample Total flavonoid (mg / kg) Comparative Example 1 10.2 ± 0.2 Production Example 1 27.6 ± 1.7 Production Example 2 14.4 ± 1.3 Production Example 3 0.7 ± 0.2 Production Example 4 21.0 ± 1.5 Production Example 5 14.1 ± 1.0 Production Example 6 7.6 ± 0.7 Production Example 7 14.2 ± 1.1

The total flavonoid contents of kimchi prepared by the methods of Comparative Example 1 and Preparation Examples 1 to 7 are shown in Table 2 above. As can be seen from Table 2, the highest content of Kimchi of Production Example 1 was 27.6 mg / kg, followed by Production Example 4, Production Example 2, Production Example 7, Production Example 5, 21.0, 14.4, 14.2 and 14.1 mg / kg, respectively.

Example  3: Sanayacho kimchi of DPPH Radical Scatters

To measure DPPH radical scavenging activity, 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

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

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging ability of Sanjyese kimchi Name of sample DPPH radical scavenging ability (ppm) 125 250 500 1000 2000 IC ₅₀ Comparative Example 1 0.2 ± 0.0 0.7 ± 0.0 1.8 ± 0.0 4.0 ± 0.0 7.9 ± 0.0 Production Example 1 18.3 ± 0.7 34.3 ± 0.5 57.3 ± 0.3 83.1 ± 0.2 91.6 ± 0.7 493.4 Production Example 2 36.7 ± 1.1 58.6 ± 1.6 81.5 ± 0.7 90.4 ± 0.3 92.9 ± 0.6 168.0 Production Example 3 3.0 ± 0.3 5.6 ± 0.6 18.5 ± 0.9 24.9 ± 0.8 37.7 ± 1.2 2561.9 Production Example 4 27.5 ± 0.9 46.4 ± 1.0 69.4 ± 0.5 86.7 ± 0.2 92.2 ± 0.7 330.7 Production Example 5 10.6 ± 0.5 19.9 ± 0.5 37.9 ± 0.6 54.0 ± 0.5 64.7 ± 1.0 1527.7 Production Example 6 19.9 ± 0.7 32.1 ± 1.1 50.0 ± 0.8 57.7 ± 0.5 65.3 ± 0.9 1365.0 Production Example 7 19.3 ± 0.7 32.8 ± 0.9 52.4 ± 0.6 66.1 ± 0.4 74.1 ± 0.8 1074.4

The DPPH radical scavenging activity of the kimchi prepared in Comparative Example 1 and Preparation Examples 1 to 7 is shown in Table 3 above. As can be seen from Table 3, the antioxidative activity of kimchi was the highest at the extract concentration of 2000 ppm, that of Preparation Example 2, 92.9%, followed by Production Example 4, Production Example 1 and Production Example 7, 91.6 and 74.1%, respectively, and Comparative Example 1 showed the lowest DPPH radical scavenging ability as 7.9%. 50% extraction required showing the DPPH radical scavenging amount, i.e., IC ₅₀ The values were also lower in the order of Production Example 2, Production Example 4, Production Example 1 and Production Example 7, which were in agreement with the above results.

Example  4: Yamagata kimchi of  nitrite Scatters

The nitrite scavenging activity was measured by adding 40 μL of the sample extract to 0.1 μL of 1 mM NaNO ₂ and 0.1 M HCl (pH 1.2) or 0.2 M citrate buffer (pH 4.2) or 0.2 M citrate buffer (pH 6.0 ) Was adjusted to a volume of 200 mu l. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour, and then 1,000 μl of 2% acetic acid and 1 μl of a Griess reagent (1% sulfanilic acid and 1% naphthylamine (30% naphthylamine) in a ratio of 1: 1, prepared immediately before use) was added and mixed well. The mixture was incubated at room temperature for 15 minutes at room temperature. Absorbance was measured at 520 nm, Respectively.

N (%) = [1- (A-C) / B] 100

N: Nitrite scavenging ability

A: After 1 hour of addition of the sample to 1 mM NaNO ₂ absorbance

B: 1 mM NaNO ₂ absorbance

C: Control absorbance

Nitrite scavenging ability of Sanayasochi kimchi Name of sample Nitrite scavenging ability (ppm) Comparative Example 1 31.8 ± 2.2 Production Example 1 40.3 ± 1.6 Production Example 2 47.9 ± 0.0 Production Example 3 56.0 ± 0.2 Production Example 4 44.1 ± 0.8 Production Example 5 48.1 ± 0.9 Production Example 6 52.0 ± 0.1 Production Example 7 48.1 ± 0.6

The nitrite scavenging activity of the kimchi prepared by the methods of Comparative Example 1 and Preparation Examples 1 to 7 is shown in Table 4 above. As can be seen in Table 4, the nitrite scavenging activity of Production Example 3 was the highest at 56.0%, followed by Production Example 6 (52.0%), Production Examples 5 and 7 (48.1%), Production Example 2 %), And Comparative Example 1 showed the lowest nitrite scavenging ability (31.8%).

Example  5: Sensory evaluation of Sanjyese kimchi

20 (aged 8 to 13), 20 (14 to 18), 20 (male and female), 20 (male and female) 10 female and 10 male 65 years old and over, total 100 persons were administered the kimchi of Comparative Example 1 and the preparation examples, and color, flavor, sourness, sweetness, bitter taste, texture and overall acceptability were evaluated. The sensory evaluation was scored as 5 points scale (1 point: very poor, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good) The sour taste, sweet taste and bitter taste were evaluated as 1 point when the degree of sourness, sweetness and bitterness was very low, and 5 points when it was very high.

Sensory Evaluation of Sanayacho Kimchi Name of sample Sensory characteristics color
(Color) incense
(Flavor) Sour Sweet (Sweet) Bitter Texture Overall likelihood
(Overall acceptability) Comparative Example 1 4.0 3.8 3.8 4.2 3.0 4.0 3.8 Production Example 1 4.1 3.9 3.5 4.0 2.9 4.1 3.9 Production Example 2 4.0 3.9 3.8 4.2 3.4 4.1 4.0 Production Example 3 4.2 4.0 4.0 4.0 3.3 4.2 3.9 Production Example 4 4.0 4.1 4.1 3.9 3.2 4.0 4.1 Production Example 5 4.1 4.0 3.8 3.8 3.0 4.0 4.1 Production Example 6 4.0 4.0 3.6 3.9 3.1 4.1 4.0 Production Example 7 4.2 4.3 3.5 4.0 3.0 4.2 4.3

The sensory evaluation results of the kimchi prepared by the methods of Comparative Example 1 and Preparation Examples 1 to 7 are shown in Table 5 above. As can be seen from Table 5, the kimchi of Preparation Example 7 did not increase in bitterness compared to Comparative Example 1 and contained the highest preference in color, flavor, texture and general taste . As a result, it was confirmed that kimchi was most preferred to be manufactured including alloskyo, Sambilchae, and Yeoju.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (5)

(a) desalting the Chinese cabbage so that the salt concentration in the cabbage is 3 to 5%;
(b) preparing an extract, a powder or a fermented extract prepared by mixing a herbal mixture with a herbal mixture, a saururus, a saururus, and a syrup, and mixing the herbal mixture with a saururus, a saururus and a saururus in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 The mixture was dried at 15 to 25 ° C for 4 to 5 hours, lyophilized at -50 to -70 ° C for 3 to 4 days, pulverized and added with ground water, extracted at 90 to 95 ° C for 50 to 70 minutes And the powder is prepared by lyophilizing the mixture obtained by mixing a mixture of Rhodophyta, Rhodophyta, Saururus chinensis and Rhodophyta at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 by weight at -50 to -70 ° C for 3-4 days, The fermented extract is prepared by mixing 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 parts by weight of the fermented extract, 0.8 to 1.2: 0.8 to 1.2 parts by weight of sugar, 0.8 to 1.2 parts by weight, Fermenting and then filtering;
(c) 300 to 500 mL of glutinous rice paste prepared by adding the prepared extract, powder or fermented extract prepared in step (b) above to glutinous rice flour, 250 to 350 g of red pepper powder, 66 to 78 g of anchovy sauce, 12 to 18 g of shrimp, 45 to 55 g of garlic, 66 to 78 g of onion, 66 to 78 g of onion, 25 to 40 g of ginger, 9 to 12 g of sodium glutamate, 120 to 180 g of water, 100 to 140 g of starch syrup, 180 g of sugar, 24 to 30 g of sugar, 200 to 250 g of anchovy sauce, and 8 to 10 g of salt to prepare a sauce; And
(d) adding the prepared seasoning of step (c) to the desalted Chinese cabbage of step (a), fermenting the mixture at 15 to 20 ° C for 3 to 5 days, and aging the mixture at 1 to 7 ° C for 25 to 35 days Wherein the method comprises the steps of: The method according to claim 1, characterized in further mixing at least one material selected from the group consisting of graviola, corn, primrose, trifoliate, scorpion and yellow crush at the step (b) Of the present invention. delete delete 4. The Chinese cabbage kimchi produced by the method of claim 1 or 2.

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