KR101753672B1 - Method for producing Kkakdugi with increased antioxidant activity using Opuntia humifusa - Google Patents

Abstract

The present invention relates to a process for the production of (a) a process for salting a diced radish; (b) preparing water by adding water to millenniaceae, Wangdong leaves and body herbs, filtering and then concentrating the extracted extract to prepare a milky water concentrate; (c) adding to the water the prepared ternary premixed concentrate of step (b), radish, anchovy, kelp, seaweed, paprika, calcium and shrimp, and then extracting and filtering to prepare an extract of natural product of Milkweed; (d) adding a red pepper powder, garlic, glutinous rice paste, anchovy sauce, onion, sugar, shrimp, ginger, leek, salt, and seasoning to the prepared natural water extract of step (c) to prepare a kimchi sauce; (e) aging the prepared kimchi seasoning of step (d); And (f) frying the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The antioxidant activity and the aging delayed effect of the And the antioxidative activity and the delayed aging effect produced by the method are improved.

Description

TECHNICAL FIELD The present invention relates to a method for producing an antioxidant activity of Opuntia humifusa,

The present invention relates to a method for producing a kiwi bean millet with enhanced antioxidative activity and a delayed aging effect, characterized in that the extract is prepared by adding water to a tsunami seed, a vine leaf, and a body herb, And the antioxidative activity and the delayed aging effect which are produced by the above method are enhanced. The present invention relates to a method for improving the antioxidant activity of a Korean traditional medicine, And can provide the quality improvement of the millennium early kakdugi.

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.

The first record of kimchi is that the vegetables are salt-pickled in the name of '菹' in the city of China. In Korea, vegetables have been fermented in salt water for the first time. In the period of the Three Kingdoms, greens have been developed into the form of pickles (seaweed kimchi) roasted in salt and leaven. As unification Silla and Koryo dynasty, Kimchi of Jangachi form was developed with different kinds of kimchi. After the introduction of red pepper around the invasion of the Japanese invasion, Kimchi developed into today's form.

The dumplings are made of red pepper powder, shrimp, green onion, garlic, and ginger minced by cutting radish. Mushrooms are the most produced vegetables in Korea after cabbage, producing a huge amount of 2,680,000 M / T per year and consuming 20.9 kg per person. Since then, Kakdugi has been used as a source of vitamins and minerals.

It is a perennial plant that can be cultivated for several years to several decades because it can survive in cold and cold conditions of minus 20 ℃. It is rich in dietary fiber, calcium, minerals and amino acids, which are important nutrients in the human body. It contains flavonoids, polyphenols, and vitamin C, which are antioxidants, and contains a large amount of α-tocopherol in vitamin E. In addition, the palm cactus is also effective in adult diseases such as diabetes, hypertension, arthritis, gastritis, and constipation, and it is recorded in the herbal ginseng which improves the appetite and the activation of the intestinal funnel.

Korean Patent No. 1478455 discloses a method for producing a kakdugi characterized by forming micropores, and Korean Patent No. 0415184 discloses a method for producing a compressed kakduk which can be stored at room temperature for a long time However, this method is different from the method for producing kakdugi, which has an improved antioxidative activity using the taurine seeds of the present invention.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method and apparatus for preparing dumplings using a milky water containing various nutrients beneficial to human health, And fermentation conditions, etc., to increase the taste and palatability of the kakdugi, as well as to increase the functionalities such as antioxidant activity and the aging of the kakdugi by containing a large amount of phenolic compounds and flavonoids, The goal is to provide a long-term value of dukkunju early in the millennium.

In order to solve the above-mentioned problems, the present invention provides a process for producing a fermented soybean meal, comprising the steps of: (a) (b) preparing water by adding water to millenniaceae, Wangdong leaves and body herbs, filtering and then concentrating the extracted extract to prepare a milky water concentrate; (c) adding to the water the prepared ternary premixed concentrate of step (b), radish, anchovy, kelp, seaweed, paprika, calcium and shrimp, and then extracting and filtering to prepare an extract of natural product of Milkweed; (d) adding a red pepper powder, garlic, glutinous rice paste, anchovy sauce, onion, sugar, shrimp, ginger, leek, salt, and seasoning to the prepared natural water extract of step (c) to prepare a kimchi sauce; (e) aging the prepared kimchi seasoning of step (d); And (f) frying the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The antioxidant activity and the aging delayed effect of the And a manufacturing method thereof.

The present invention also provides an antioxidant activity and a delayed aging effect produced by the above-described method, wherein the antioxidative activity and the aging delayed effect are enhanced.

Since the DPPH radical scavenging ability of DPPH radical scavenging ability is high in the DPPH radical scavenger of the present invention, DPPH radical scavenging ability is high and it is possible to provide the DPPH radical scavenger with improved taste and palatability as well as the nutritional demand of consumers compared to the conventional DPPH radical scavenger. In addition, by suppressing the growth of fermented lactic acid bacteria and minimizing acid production by lactic acid bacteria, the fermentation of fermented lactic acid bacteria can be delayed and the storage stability of the fermented soybean curd can be increased.

In order to achieve the object of the present invention,

(a) salting salty radishes;

(b) preparing water by adding water to millenniaceae, Wangdong leaves and body herbs, filtering and then concentrating the extracted extract to prepare a milky water concentrate;

(c) adding to the water the prepared ternary premixed concentrate of step (b), radish, anchovy, kelp, seaweed, paprika, calcium and shrimp, and then extracting and filtering to prepare an extract of natural product of Milkweed;

(d) adding a red pepper powder, garlic, glutinous rice paste, anchovy sauce, onion, sugar, shrimp, ginger, leek, salt, and seasoning to the prepared natural water extract of step (c) to prepare a kimchi sauce;

(e) aging the prepared kimchi seasoning of step (d); And

(f) baking the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The method according to claim 1, ≪ / RTI >

In the method of manufacturing the mushroom of the present invention, the cutting method of the step (a) may be carried out so that the salt concentration of the uncooked radish is preferably 1.5 to 2.0%, more preferably 1.7%. Under such conditions, it was possible to fill the salt with excellent texture without squeezing the diced radish.

In addition, in the method for producing the mushroom of the present invention, the milled tillers concentration of the step (b) is preferably a mixture of the millet seeds and the pine needle leaves and the body herbs in a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 (V / w) of water to the mixture, filtering the extracted solution at 90 to 100 ° C for 2 to 4 hours, and concentrating it to 25 to 35 brix. More preferably, (V / w) of water was added to the mixture of 1: 1: 1 by weight of the mixture of water and the extract of Wako Dong leaf and body, and the extract was filtered at 100 ° C for 3 hours and then concentrated to 30 brix Can be manufactured. It is preferable to add Kimchi seasoning as a concentrate by adding in the form of a concentrate extracted and concentrated under the above conditions because there is a problem that the water-soluble starch is not uniformly diluted with the Kimchi seasoning raw material. In addition, in the case of producing the dumplings with the concentrate prepared by adding the leaves and the body herbs in the same ratio as the above, the growth of the fermented lactic acid bacteria is suppressed and the acid production by the lactic acid bacterium is minimized, so that the ripening of the dumplings is delayed Not only the storage stability was improved but also the antioxidative activity of kakdugi could be further improved.

In addition, in the method of manufacturing the mushroom of the present invention, the extract of the natural product of the millennium in the step (c) preferably comprises 40 to 50 parts by weight of water, 22 to 28 parts by weight of the mixed concentrate of the water, 8 to 12 parts by weight of anchovies, 4 to 6 parts by weight of anchovies, 2 to 4 parts by weight of seaweeds, 2 to 4 parts by weight of pollocks, 2 to 4 parts by weight of papuri, 2 to 4 parts by weight of calcium and 2 to 4 parts by weight of shrimps 45 parts by weight of water, 25 parts by weight of a mixed solution of water and 100 parts by weight of water, and 10 parts by weight of water, 5 parts by weight of anchovies, 3 parts by weight of seaweed, 3 parts by weight of marigolds, 3 parts by weight of papuri, 3 parts by weight of calcium and 3 parts by weight of shrimp, followed by extraction at 100 ° C for 6 hours and filtration. When the natural extract of natural herb extract prepared under the above conditions was added to the kimchi sauce, the flavor of kimchi could be improved and the sensory characteristics could be further improved.

In addition, in the method of manufacturing the mushroom of the present invention, the kimchi seasoning of the step (d) is preferably 1.8 to 2.4 kg of red pepper powder, 1.8 to 2.2 kg of red pepper powder, 1.7 to 2.1 kg of glutinous rice paste , 0.6 ~ 2.0 kg of anchovies, 1.6 ~ 2.0 kg of onion, 1.1 ~ 1.5 kg of sugar, 0.6 ~ 0.8 kg of shrimp, 0.3 ~ 0.5 kg of ginger, 0.1 ~ 0.3 kg of leek, 0.1 ~ 0.3 kg of salt and 0.6 ~ 0.8 kg of seasoning And further preferably 9.1 kg of the natural product extract of liquorice, 2.1 kg of red pepper powder, 2 kg of garlic, 1.9 kg of glutinous rice paste, 1.8 kg of anchovy sauce, 1.8 kg of onion, 1.3 kg of sugar, 0.7 kg of shrimp, 0.4 ginger kg, 0.2 kg of leek, 0.2 kg of salt and 0.7 kg of seasoning, and then mixing. The seasonings prepared with the above materials and mixing ratios were able to enhance the sensory characteristics by enhancing the flavor of the kakdugi by mixing the spicy taste, the cool taste, the sweet taste, the salty taste and the rich taste.

In addition, in the method of manufacturing the mushroom of the present invention, the aging of the step (e) may preferably aged the kimchi sauce at 0 to 5 ° C for 20 to 28 hours, more preferably, It can be aged at 5 캜 for 24 hours. The kimchi seasoning was matured under the same conditions as before, before the kimchi seasoning was burnt on the dumpling sliced radish, so that the kimchi seasoning could be prepared as a kimchi seasoning which harmonizes the taste and flavor of the ingredients and further deepens the taste.

In step (f) of the present invention, preferably, the salt-roasted non-fermented kimchi seasoning may be mixed at a ratio of 7.5 to 8.0: 2.5 to 3.0 (w: w) More preferably at a ratio of 7.78: 2.22 (w: w) of the kimchi seasoned in the desalted Chinese cabbage. In the above ratio, the kimchi seasoning was pickled with salt, and the taste of the kakdugi was improved due to the proper liver without squeezing.

The method for producing a black garlic kimchi according to the present invention, more specifically,

(a) salting salted radish so that the salt concentration of radish is 1.5 to 2.0%;

(v / w) of water is added to the mixture of (b) water, and (b) water of the present invention is added at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 Filtering the extracted liquid for 2 to 4 hours, and concentrating the extracted liquid to a concentration of 25 to 35 brix to prepare a milky water mixed concentrate;

(c) 40 to 50 parts by weight of water, 22 to 28 parts by weight of the mixed concentrate prepared in the step (b), 8 to 12 parts by weight of anhydrous mannitol, 4 to 6 parts by weight of anchovy, 2 to 4 parts by weight of marine kelp, 2 to 4 parts by weight of radish sprout, 2 to 4 parts by weight of papuri, 2 to 4 parts by weight of calcium and 2 to 4 parts by weight of shrimp are added and extracted at 90 to 100 ° C for 5 to 7 hours Filtering the natural substance extract to prepare a natural product extract;

(d) 1.8 to 2.4 kg of red pepper powder, 1.8 to 2.2 kg of garlic, 1.7 to 2.1 kg of glutinous rice paste, 1.6 to 2.0 kg of anchovy sauce, 1.6 to 2.0 kg of onion, Adding 0.1 to 0.3 kg of salt, 0.1 to 0.3 kg of salt, and 0.6 to 0.8 kg of seasoning, and then mixing them to prepare a kimchi sauce;

(e) aging the prepared kimchi seasoning at 0 ~ 5 ° C for 20 ~ 28 hours; And

(f) a step of burning the seasoned kimchi seasoned in step (e) at a ratio of 7.5 to 8.0: 2.5 to 3.0 (w: w) to the salted pickled rice of step (a)

More specifically,

(a) salting salted radish so that the salt concentration of radish is 1.7%;

(v / w) of water was added to the mixture of (1), (2), and (3) brix to prepare a mixed concentrate solution of a tillering time;

(c) 45 parts by weight of water, 25 parts by weight of the mixed concentrate prepared in step (b), 10 parts by weight of anchovies, 5 parts by weight of anchovies, 3 parts by weight of seaweed, 3 parts by weight of papuri, 3 parts by weight of calcium, and 3 parts by weight of shrimp were added, and the mixture was extracted at 100 ° C for 6 hours and filtered to prepare an extract of natural product of Milkweed.

(d) In 9.1 kg of the natural substance extract prepared in step (c), 2.1 kg of red pepper powder, 2.0 kg of garlic, 1.9 kg of glutinous rice paste, 1.8 kg of anchovies, 1.8 kg of onion, 1.3 kg of sugar, 0.7 kg of shrimp, 0.2 kg of leek, 0.2 kg of salt and 0.7 kg of seasoning, and then mixing to prepare a kimchi sauce;

(e) aging the prepared kimchi seasoning at 0 ~ 5 ° C for 24 hours; And

(f) a step of burning the seasoned kimchi sauce of step (e) at a ratio of 7.78: 2.22 (w: w) to the salted pickles of step (a).

The present invention also provides an antioxidant activity and a delayed aging effect produced by the above-described method, wherein the antioxidative activity and the aging delay effect are enhanced.

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.

Manufacturing example  One: Millennium  Manufacture of kakdugi

(a) The sliced radish was salted so that the salt concentration of radish was 1.7%.

(b) Cheonjangwon, Woongdong leaves and body herbs ( Angelica decursiva was added to the mixture at a ratio of 1: 1: 1 by weight. Water was added 10 times (v / w) to the mixture. The extract was extracted at 100 ° C for 3 hours. The extract was filtered and concentrated to 30 brix. .

(c) 45 parts by weight of water, 25 parts by weight of the mixed concentrate prepared in step (b), 10 parts by weight of anchovies, 5 parts by weight of anchovies, 3 parts by weight of seaweed, 3 parts by weight of papuri, 3 parts by weight of calcium and 3 parts by weight of shrimp were added, and the mixture was extracted at 100 ° C for 6 hours and filtered to prepare a natural water extract of Milkweed.

(d) In 9.1 kg of the natural substance extract prepared in step (c), 2.1 kg of red pepper powder, 2.0 kg of garlic, 1.9 kg of glutinous rice paste, 1.8 kg of anchovies, 1.8 kg of onion, 1.3 kg of sugar, 0.7 kg of shrimp, 0.2 kg of leek, 0.2 kg of salt and 0.7 kg of seasoning (sodium L-glutamate) were added and mixed to prepare a kimchi seasoning. The glutinous rice paste was prepared by dissolving 200 g of the glutinous rice flour in 2 L of water prepared so as not to entanglement, and stirring the paste.

(e) The prepared kimchi sauce of step (d) was aged at 0 to 5 ° C for 24 hours.

(f) A milky radish pickled in step (a) was mixed with the fermented kimchi seasoned in step (e) at a ratio of 7.78: 2.22 (w: w).

Comparative Example  1: Manufacture of kakdugi

(a) The sliced radish was salted so that the salt concentration of radish was 1.7%.

(b) 70 parts by weight of water, 10 parts by weight of anchovies, 5 parts by weight of anchovies, 3 parts by weight of seaweeds, 3 parts by weight of marigolds, 3 parts by weight of papuri, 3 parts by weight of calcium and 3 parts by weight of shrimp Followed by extraction at 100 ° C for 6 hours and filtration to prepare a natural product extract.

(c) To 9.1 kg of the natural product extract prepared in the step (b), 2.1 kg of red pepper powder, 2.0 kg of garlic, 1.9 kg of glutinous rice paste, 1.8 kg of anchovy sauce, 1.8 kg of onion, 1.3 kg of sugar, 0.7 kg of salted shrimp, 0.2 kg of salt, 0.2 kg of salt and 0.7 kg of seasoning (sodium L-glutamate) were added and mixed to prepare a kimchi sauce. The glutinous rice paste was prepared by dissolving 200 g of the glutinous rice flour in 2 L of water prepared so as not to entanglement, and stirring the paste.

(d) The prepared kimchi sauce of step (c) was aged at 0 to 5 ° C for 24 hours.

(e) The diced kimchi seasoned in step (d) was mixed at a ratio of 7.78: 2.22 (w: w) to the salted radish in step (a).

Comparative Example  2: Millennium  Manufacture of kakdugi

(V / w) of water was added to the water in the millennium at a rate of 10 hours (v / w), and the extract solution was extracted at 100 ° C for 3 hours, without using the wall-leaf leaves and the body- After filtration, a milky basil concentrate concentrated at 30 brix was used to complete the mushroom dunnage.

Comparative Example  3: Manufacture of kakdugi

Water (v / w) was added to the mixture prepared by the method of Preparation Example 1, in which water was not added to the mixture at a ratio of 1: 1 by weight, After extracting the extract at 100 ℃ for 3 hours, the extract was filtered and then the concentrate was concentrated to 30 brix.

Experimental Method

1. Total phenolic compound content

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.

2. Total flavonoid content

Total flavonoid content was determined by adding 75% methanol to 0.1 g of each sample, and then 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.

3. DPPH radical scavenging ability

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

4. pH measurement

5 g of the sample was measured with a pH meter three times, and the average value was calculated.

5. pH Measurement

5 g of the sample was taken and its titratable acidity was expressed as the total acidity (lactic acid,%) after consumption of 0.1 N NaOH consumed after titration to the point where the 0.1% phenolphthalein solution turned pink.

6. Measurement of the number of lactic acid bacteria

25 g of the sample was aseptically taken, 225 mL of sterilized water was added, and homogenized with a bag mixer. Each sample was diluted by a 10-fold dilution method, and 100 μL of the diluted solution was plated on Ryukono Stock medium and cultured. The number of colonies / mL).

7. Sensory evaluation

The color, aroma, taste, and overall acceptability of the trained sensory test agents were shown by the 9 point scaling method.

Example  1: Kakdugi's  gun  Polyphenol content

The total flavonoid content of Kakdugi prepared by the method of Preparation Example 1 and Comparative Example is as shown in Table 1 below. As a result, the Kakdugi of Comparative Example 1 showed the lowest total phenol content, and the Kakdugi of Production Example 1 showed the highest phenol content (Table 1).

Total polyphenol content of kakdugi division Total phenol content (mg / g) Production Example 1 8.4 Comparative Example 1 0.9 Comparative Example 2 6.4 Comparative Example 3 5.7

Example  2: Total flavonoid content of kakdugi

The total flavonoid content of Kakdugi prepared by the method of Preparation Example 1 and Comparative Example is as shown in Table 2 below. As a result, the total flavonoid content of Kakdugi of Preparation Example 1 was the highest at 168.4 mg / kg, and the content of Kakdugi of Comparative Example 1 was the lowest (Table 2).

Total flavonoid content of kimchi division Total flavonoid content (mg / kg) Production Example 1 168.4 Comparative Example 1 47.7 Comparative Example 2 123.1 Comparative Example 3 111.9

Example  3: Antioxidant activity of kakdugi

The DPPH radical scavenging activity of Kakdugi prepared by the method of Preparation Example 1 and Comparative Example is shown in Table 3 below. As a result, the antioxidative activity tended to increase with increasing concentration, and DPPH radical scavenging activity was highest at 77.1% at 2000 ppm in Preparation Example 1.

DPPH radical scavenging activity (%) of kakdugi division
DPPH radical scavenging ability 250 ppm 500 ppm 1000 ppm 2000 ppm Production Example 1 20.8 32.6 48.5 77.1 Comparative Example 1 5.2 16.2 21.7 34.4 Comparative Example 2 12.2 25.6 38.2 60.6 Comparative Example 3 11.5 25.1 34.8 58.2

Example  4: During the ripening of kakdugi pH  And acidity change

The pH and acidity of the Kakdugi prepared by the method of Preparation Example 1 and Comparative Example were measured at 4 ° C, and the results are shown in Table 4. As a result, the longer the ripening period, the lower the pH and the higher the acidity. In the storage at 40 days, the Kakdugi of Preparation Example 1 showed higher pH and lower acidity than the Kakdugi of Comparative Examples.

PH and acidity of Kakdugi during ripening division 0 days 10 days 20 days 30 days 40 days
pH Production Example 1 5.54 4.97 4.65 3.97 3.45 Comparative Example 1 5.51 4.81 4.04 3.46 3.02 Comparative Example 2 5.52 4.89 4.12 3.51 3.09 Comparative Example 3 5.49 4.98 4.14 3.58 3.15
Acidity Production Example 1 0.21 0.24 0.29 0.31 0.38 Comparative Example 1 0.22 0.30 0.38 0.47 0.58 Comparative Example 2 0.22 0.33 0.36 0.45 0.53 Comparative Example 3 0.23 0.32 0.34 0.42 0.49

Example  5: Changes in the number of lactic acid bacteria during ripening of kakdugi

Table 5 shows the results of measuring the change in the number of lactic acid bacteria while storing the Kakdugi prepared by the method of Preparation Example 1 and Comparative Example at 4 占 폚. As a result, the Kakdugi of Comparative Example 1 showed the highest number of lactic acid bacteria during ripening, and it was confirmed that the Kakdugi of 1 showed the lowest number of lactic acid bacteria during ripening, and the ripening was delayed.

Changes in the number of lactic acid bacteria during fermentation (CFU / mL) division 0 days 10 days 20 days 30 days 40 days Production Example 1 3.04 3.68 4.14 4.92 5.28 Comparative Example 1 3.20 4.18 6.17 7.42 8.14 Comparative Example 2 3.10 3.92 4.52 5.66 6.11 Comparative Example 3 3.00 3.84 4.48 5.35 6.00

Example  6: Sensory evaluation of kakdugi

The results of sensory evaluation with Kakdugi prepared by the method of Preparation Example 1 and Comparative Example are shown in Table 6 below. As a result, Production Example 1 showed higher scores in flavor, taste, and overall acceptability than the Kakdugi of the comparative examples, so that the production of Kakdugi by the method of Production Example 1 can provide a Kakdugi I could confirm.

Sensory evaluation of kakdugi division color incense flavor Overall likelihood Production Example 1 6.54 7.67 7.12 7.56 Comparative Example 1 6.40 6.02 6.16 6.32 Comparative Example 2 6.51 6.40 6.78 6.65 Comparative Example 3 6.54 6.46 6.86 6.78

Claims (5)

(a) salting salty radishes;
(b) preparing water by adding water to millenniaceae, Wangdong leaves and body herbs, filtering and then concentrating the extracted extract to prepare a milky water concentrate;
(c) adding to the water the prepared ternary premixed concentrate of step (b), radish, anchovy, kelp, seaweed, paprika, calcium and shrimp, and then extracting and filtering to prepare an extract of natural product of Milkweed;
(d) adding a red pepper powder, garlic, glutinous rice paste, anchovy sauce, onion, sugar, shrimp, ginger, leek, salt, and seasoning to the prepared natural water extract of step (c) to prepare a kimchi sauce;
(e) aging the prepared kimchi seasoning of step (d); And
(f) baking the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The antioxidative activity and the production of a delayed-aging delayed kiwifruit preparation Way. The method according to claim 1, wherein the water is added to the mixture at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 times to 8-12 times (v / w), and then the extract is filtered at 90 to 100 ° C for 2 to 4 hours and then concentrated to 25 to 35 brix. The antioxidative activity and the delayed aging effect are improved. Way. The method according to claim 1,
(a) salting salty radishes;
(v / w) of water is added to the mixture of (b) water, and (b) water of the present invention is added at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 Filtering the extracted liquid for 2 to 4 hours, and concentrating the extracted liquid to a concentration of 25 to 35 brix to prepare a milky water mixed concentrate;
(c) 40 to 50 parts by weight of water, 22 to 28 parts by weight of the mixed concentrate prepared in the step (b), 8 to 12 parts by weight of anhydrous mannitol, 4 to 6 parts by weight of anchovy, 2 to 4 parts by weight of marine kelp, 2 to 4 parts by weight of radish sprout, 2 to 4 parts by weight of papuri, 2 to 4 parts by weight of calcium and 2 to 4 parts by weight of shrimp are added and extracted at 90 to 100 ° C for 5 to 7 hours Filtering the natural substance extract to prepare a natural product extract;
(d) 1.8 to 2.4 kg of red pepper powder, 1.8 to 2.2 kg of garlic, 1.7 to 2.1 kg of glutinous rice paste, 1.6 to 2.0 kg of anchovy sauce, 1.6 to 2.0 kg of onion, Adding 0.1 to 0.3 kg of salt, 0.1 to 0.3 kg of salt, and 0.6 to 0.8 kg of seasoning, and then mixing them to prepare a kimchi sauce;
(e) aging the prepared kimchi seasoning of step (d); And
(f) baking the seasoned kimchi seasoned in step (e) to a salted pickle of step (a). The antioxidative activity and the production of a delayed-aging delayed kiwifruit preparation Way. The method of claim 3,
(a) salting salted radish so that the salt concentration of radish is 1.5 to 2.0%;
(v / w) of water is added to the mixture of (b) water, and (b) water of the present invention is added at a ratio of 0.8-1.2: 0.8-1.2: 0.8-1.2 Filtering the extracted liquid for 2 to 4 hours, and concentrating the extracted liquid to a concentration of 25 to 35 brix to prepare a milky water mixed concentrate;
(c) 40 to 50 parts by weight of water, 22 to 28 parts by weight of the mixed concentrate prepared in the step (b), 8 to 12 parts by weight of anhydrous mannitol, 4 to 6 parts by weight of anchovy, 2 to 4 parts by weight of marine kelp, 2 to 4 parts by weight of radish sprout, 2 to 4 parts by weight of papuri, 2 to 4 parts by weight of calcium and 2 to 4 parts by weight of shrimp are added and extracted at 90 to 100 ° C for 5 to 7 hours Filtering the natural substance extract to prepare a natural product extract;
(d) 1.8 to 2.4 kg of red pepper powder, 1.8 to 2.2 kg of garlic, 1.7 to 2.1 kg of glutinous rice paste, 1.6 to 2.0 kg of anchovy sauce, 1.6 to 2.0 kg of onion, Adding 0.1 to 0.3 kg of salt, 0.1 to 0.3 kg of salt, and 0.6 to 0.8 kg of seasoning, and then mixing them to prepare a kimchi sauce;
(e) aging the prepared kimchi seasoning at 0 ~ 5 ° C for 20 ~ 28 hours; And
(f) a step of burning the salted kimchi seasoned in step (e) at a ratio of 7.5 to 8.0: 2.5 to 3.0 (w: w) to the salted pickle of step (a) And the delayed effect of aging was improved. 4. The antioxidative activity and the delayed aging effect of the present invention produced by the method according to any one of claims 1 to 4 were improved.