KR101778260B1 - Preparation Method for Kimchi with High GABA Content - Google Patents
Preparation Method for Kimchi with High GABA Content Download PDFInfo
- Publication number
- KR101778260B1 KR101778260B1 KR1020160008856A KR20160008856A KR101778260B1 KR 101778260 B1 KR101778260 B1 KR 101778260B1 KR 1020160008856 A KR1020160008856 A KR 1020160008856A KR 20160008856 A KR20160008856 A KR 20160008856A KR 101778260 B1 KR101778260 B1 KR 101778260B1
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- gaba
- content
- lactobacillus
- fermented
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 104
- 238000002360 preparation method Methods 0.000 title claims description 18
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title abstract description 154
- 229960003692 gamma aminobutyric acid Drugs 0.000 title abstract description 78
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 5
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 5
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 14
- 241000186685 Lactobacillus hilgardii Species 0.000 claims description 13
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 12
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 240000001929 Lactobacillus brevis Species 0.000 claims description 2
- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 2
- 241000186679 Lactobacillus buchneri Species 0.000 claims description 2
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000692139 Lactobacillus rennini Species 0.000 claims description 2
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 2
- 241000186612 Lactobacillus sakei Species 0.000 claims description 2
- 241000186610 Lactobacillus sp. Species 0.000 claims description 2
- 241000178948 Lactococcus sp. Species 0.000 claims description 2
- 241000192129 Leuconostoc lactis Species 0.000 claims description 2
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 2
- 241001627205 Leuconostoc sp. Species 0.000 claims description 2
- 244000057717 Streptococcus lactis Species 0.000 claims description 2
- 235000014897 Streptococcus lactis Nutrition 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 239000010779 crude oil Substances 0.000 abstract 1
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 76
- 230000000052 comparative effect Effects 0.000 description 27
- 229930195712 glutamate Natural products 0.000 description 24
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 23
- 230000032683 aging Effects 0.000 description 22
- 230000000694 effects Effects 0.000 description 10
- 101000950981 Bacillus subtilis (strain 168) Catabolic NAD-specific glutamate dehydrogenase RocG Proteins 0.000 description 7
- 102000016901 Glutamate dehydrogenase Human genes 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000005070 ripening Effects 0.000 description 6
- 210000004556 brain Anatomy 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 206010010904 Convulsion Diseases 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 239000004810 polytetrafluoroethylene Substances 0.000 description 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- MTJGVAJYTOXFJH-UHFFFAOYSA-N 3-aminonaphthalene-1,5-disulfonic acid Chemical compound C1=CC=C(S(O)(=O)=O)C2=CC(N)=CC(S(O)(=O)=O)=C21 MTJGVAJYTOXFJH-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019196 Head injury Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000007685 Pleurotus columbinus Nutrition 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 210000001627 cerebral artery Anatomy 0.000 description 1
- 230000003727 cerebral blood flow Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 1
- 235000019797 dipotassium phosphate Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-L glutamate group Chemical group N[C@@H](CCC(=O)[O-])C(=O)[O-] WHUUTDBJXJRKMK-VKHMYHEASA-L 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000010253 intravenous injection Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000002232 neuromuscular Effects 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000000244 polyoxyethylene sorbitan monooleate Substances 0.000 description 1
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 1
- 229920000053 polysorbate 80 Polymers 0.000 description 1
- 229940068968 polysorbate 80 Drugs 0.000 description 1
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 229940126532 prescription medicine Drugs 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 210000000278 spinal cord Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- 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
- A23V2250/02—Acid
- A23V2250/038—Gamma-amino butyric acid
-
- A23Y2220/00—
-
- A23Y2240/00—
-
- A23Y2260/00—
Abstract
The present invention relates to a method for producing kimchi which can increase the amount of the crude oil in the aged kimchi. More specifically, the present invention relates to a method for producing kimchi, which comprises fermenting lactic acid bacteria inoculated with a seasoning prepared by mixing kimchi seasonings, To a pickled Chinese cabbage. The present invention also relates to a method for producing a high-content GABA kimchi.
Description
The present invention relates to a method of producing a kimchi which can increase the content of guava in an aged kimchi.
Gamma-aminobutyric acid (GABA) is a naturally occurring non-proteinaceous amino acid that is known to be an essential component of the central nervous system such as the brain and spinal cord. It is a major inhibitory neurotransmitter It is known. GABA is involved in many physiological functions. In animals, it stimulates the blood flow of the brain and increases the supply of oxygen to the brain to promote the metabolic function of the brain cells. It reduces the triglyceride in the blood and improves the liver function, Prevention of adult diseases, etc. It has neuromuscular functions for pain relief, depression and anxiety. In modern people who are suffering from stress, especially examinees, excessive alcohol consumption, brain and blood GABA levels are reported to be low, and a severe shortage of GABA in the body causes seizures, convulsions, and epilepsy. Due to this physiological effect, GABA is an intravenous injection which is used for cerebral blood flow improvement and brain metabolism enhancement in stroke, head trauma, sequelae of cerebral artery, and is also sold as an oral prescription medicine.
Recently, interest as a functional food material has been increasing not only as a medicine but also as a medicine. GABA is widely distributed in various vegetables, fruits, rice, and beans. When it is supplemented through food, the necessary amount is 500-3000 mg per day, and it is known that the blood pressure can be lowered to 80 mg of GABA per day. However, It is too low to show physiological function. On the other hand, GABA produced by chemical synthesis is concerned about side effects such as anorexia, constipation, and diarrhea. In recent years, interest in the food industry and consumers has been rising in Japan as green tea, rice embryo, and germinated brown rice, which have increased GABA content, are sold.
Kimchi is one of Korea's representative traditional fermented foods that have been fermented after adding various kinds of seasonings such as salted radishes and cabbages. It is one of the important foods for Koreans who consumed an average of 68.6g per day according to the 2011 National Health Statistics . It is expected to be a functional food such as anti-arteriosclerosis, anti-cancer and anti-inflammation, because it comes from various ingredients and lactic acid bacteria. For this reason, kimchi has been selected as one of the top five health foods in the world and has acquired the Codex international food standard.
Lactobacillus strain, which plays an important role in the fermentation of kimchi, is known to produce GABA, and a number of techniques for increasing the GABA content in food by applying lactic acid bacteria isolated from kimchi to actual foods have been reported (Patent No. 0478491 No. 0910657). Lactobacillus spp. Is a spore-free, anaerobic or thermophilic anaerobic Gram-positive bacterium, and is widely used as starter of fermented dairy products as lactic acid bacteria beneficial to the human body.
Studies have been actively carried out to further enhance the functional components of kimchi, and studies have been reported to increase the content of GABA in kimchi itself. These studies are excellent strains of GABA-transforming strains. They are either added during the manufacture of kimchi or added precursors of GABA such as MSG (sodium L-glutamate). However, although it is claimed to be harmless to humans recently, it is not suitable for the trend of avoiding the use of MSG, a chemical seasoning. In order to increase the content of GABA, the kimchi prepared by these methods should be aged at a temperature of about 15 ° C to provide a minimum temperature suitable for the growth of the strain, so that the kimchi can be easily applied to kimchi stored for a long time such as kimchi And there was still insufficient GABA content in kimchi to show physiological activity.
It is an object of the present invention to provide a method for producing kimchi which can effectively increase the content of GABA in kimchi even at a low temperature aging of 10 ° C or lower.
In order to achieve the above object, the present invention provides a method for producing a GABA high-content kimchi, which comprises fermenting a fermented lactic acid bacterium in a mixed seasoning prepared by mixing seasonings of Kimchi, and then fermenting the fermented seasoning to a pickled Chinese cabbage ≪ / RTI >
In the present invention, Lactobacillus sp. , Lactococcus sp. Or Leuconostoc sp. Of lactic acid bacteria can be used. More specifically, one or more selected from the group consisting of Lactobacillus hilgardii , Lactobacillus sakei , Lactobacillus paracasei , Lactobacillus rennini , Lactobacillus buchneri , Lactobacillus brevis , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactococcus lactis , Leuconostoc mesenteroides and Leuconostoc lactis may be used. It is of course possible to use any of the lactic acid bacteria having GABA production function even if not exemplified.
The compounding seasoning is a mixture of various kinds of ingredients used in the manufacture of kimchi, and the kind and the compounding ratio to be compounded can be appropriately selected according to food or taste, and detailed description is omitted. In the following examples, an example is described based on the basic seasoning used in the manufacture of kimchi, but the present invention is not limited to this and suitable ingredients can be added or subtracted. In the present invention, it is preferable that fermentation of the combined seasonings is performed at 20 to 40 ° C for 12 to 48 hours. When the fermentation time was too short, sufficient effect for increasing the GABA content could not be obtained and aging for more than 48 hours was not useful in terms of process efficiency. It is a matter of course that the fermentation time can be appropriately adjusted in consideration of the fermentation temperature even within the above range.
In general, the content of GABA is known to increase in the fermentation process. However, in the case of fermentation at a low temperature of 10 ° C or less, there is no significant change in the content of GABA even after the fermentation period of GABA has elapsed as shown in Comparative Example 1 below. The same was true for the case of inoculating Kimchi with a lactic acid bacteria known to produce GABA as a starter (see Comparative Example 2). It was judged that the growth of L. hilgardii MYA-9 or the activity of GAD did not appear because the optimum temperature of lactic acid bacteria and the optimal activity temperature of glutamate dehydrogenase (GAD), which is an enzyme related to GABA biosynthesis, do. That is, in the case where the lactic acid bacteria are inoculated in the prior art to produce kimchi, there is no problem in increasing the GABA content because it is aged at a temperature of about 15 ° C. However, in the case of low temperature aging, The effect of increasing GABA content could not be obtained. On the other hand, in the case of the fermented Kimchi fermented with lactic acid bacteria by the method of the present invention, GABA was produced not only in the fermentation process of the seasoning but also the GABA content was significantly increased in the low temperature fermentation process, . ≪ / RTI > In addition, the above effect was not observed in the kimchi prepared by fermenting the mixed seasonings and sterilized (Comparative Example 3).
Therefore, the kimchi prepared according to the present invention effectively increased the GABA content during aging even though it was aged at a low temperature, and the aging temperature was preferably 0 to 25 ° C. As the ripening temperature increased, the growth of lactic acid bacteria and the activity of GAD increased, so that the effect of increasing GABA was more remarkable. If the aging temperature is lower than 0 ° C, not only the GABA production efficiency is lowered but also the kimchi freezes and the flavor may be deteriorated. If the aging temperature exceeds 25 ° C, the GABA production will increase but it is easily exacerbated.
Particularly, it is preferable that the water extract of Pleurotus ostreatus is contained in the seasoning of kimchi. Water extracts of Oyster mushroom or Mushroom mushroom significantly increased the content of GABA in kimchi, especially the change of GABA content with aging. In the case of mushroom, mushroom, and mushroom other than oyster mushroom or mushroom mushroom, the change of GABA content was not greatly influenced although it was not described in the following examples. The water extract of Mushroom mushroom significantly increased the GABA content of kimchi, but the effect was not greater than that of oyster mushroom.
As described above, according to the present invention, even when the kimchi is aged at a low temperature, since the content of GABA is increased, it is possible to produce a kimchi having a high GABA content while being stored for a long period of time.
FIG. 1 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 1. FIG.
FIG. 2 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 2. FIG.
FIG. 3 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Preparation Example 1. FIG.
FIG. 4 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 3. FIG.
FIG. 5 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 4. FIG.
6 is a graph showing changes in the contents of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Preparation Example 2. FIG.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.
Example
The blend ratio of the materials used in the manufacture of kimchi is shown in Table 1 below. The Chinese cabbage was immersed in 10% brine for 4 to 5 hours by a conventional method, and then washed in running water and water was used. Mixed spices consist of 3 cups of red pepper powder, 1 cup of anchovy sauce, 1 cup of shrimp sauce, 1 cup of liver garlic, 4 spices of liver ginger, 4 spoons of sugar, 200 g of onion, 200 g of onion, Cup. The broth was prepared by boiling 2 servings of 1 pollock and 10 × 10cm seaweed in 3 liters of water. Using the salted Chinese cabbage and the prepared seasoning prepared by the above method, the strain was added according to the methods shown in the following Preparations and Comparative Examples, and then the kimchi was prepared by kneading.
The fermented kimchi was stored in a low temperature room at 4 ℃ and fermented for 1, 2, 3, 4, 5, 6, 7, 10, 13, 16, And glutamate content were investigated. 1 g of lactic acid bacteria was diluted in physiological saline, and 10 g of MRS agar (10.0 g of protease peptone No. 3, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of dextrose, 1.0 g of polysorbate 80, 2.0 g of ammonium citrate, g, magnesium sulfate 0.1 g, manganese sulfate 0.05 g, dipotassium phosphate 2.0 g), and cultured at 30 ° C for 48 hours.
The content of GABA and glutamate in Kimchi and Kimchi broth was analyzed by HPLC. The HPLC was carried out using Agilent 1200 series and the columns were Zorbax Eclipse-AAA Columns (150 × 4.6 mm id,
Preparation of strain
For the preparation of kimchi with increased GABA content, L. hilgardii MYA-9 (KCTC 21051) was incubated at 30 ° C for 48 hours in MRS broth containing 1% MSG and centrifuged (4000 rpm, 4 ° C, 10 min ). The isolated cells were washed twice with physiological saline and sterilized water, suspended in sterilized water (10 ml) and used for inoculation. The inoculation concentration was 1.2 × 10 6 cfu / ml.
Comparative Example 1: Kimchi
The fermented kimchi was fermented at 4 ℃. The fermentation time of kimchi, kimchi broth and GABA and glutamate contents were measured.
As shown in Table 1, the number of lactic acid bacteria was increased from 1.1 × 10 6 cfu / mL in the early stage of fermentation to 3.12 × 10 8 cfu / mL after 19 days of fermentation. However, the contents of GABA and glutamate in kimchi and kimchi broth did not show any significant change even after aging (Fig. 1). The content of glutamate in kimchi soup was higher than that of kimchi, but the contents of GABA were similar in kimchi and kimchi soup.
Comparative Example 2: L. hilgardii The kimchi inoculated with MYA-9
The kimchi was prepared and fermented in the same manner as in Comparative Example 1 except that L. hilgardii MYA-9 was inoculated into the prepared seasoning of kimchi, and the content of GABA and glutamate in kimchi and kimchi broth was measured The results are shown in Fig. As shown in FIG. 2, the content of GABA and glutamate in kimchi and kimchi broth did not show any difference from the initial stage of inoculation even after 19 days of aging, and remained similar to that of Comparative Example 1 which was not inoculated. The cause is 4 ℃ Kimchi ripening temperature is significantly lower than the optimum activation temperature of 30 ℃ L. hilgardii MYA-9 optimum growth temperature of 36 ℃ and GABA biosynthesis-related enzyme, Glutamate dehydrogenase (GAD) of, L. hilgardii MYA- 9 or the activity of GAD was not observed.
Production Example 1: L. hilgardii After fermentation with MYA-9,
Preparation of kimchi by the same method as in Comparative Example 1 except that L. hilgardii MYA-9 was inoculated into the mixed seasoning and fermented at 30 ° C for 24 hours, And glutamate content were measured. The results are shown in Fig. In Comparative Examples 1 and 2, there was no change in the GABA content in kimchi or kimchi broth even after the aging period. However, the content of GABA in kimchi fermented with seasoning increased gradually as kimchi was aged. That is, the initial GABA content increased 66.67 mg / 100 g to 168.05 mg / 100 g after kimchi ripening at 101.38 mg / 100 g for 19 days, and kimchi broth increased to 131.28 mg / 100 g after 23 days of aging at 108.46 mg / It was confirmed that the content was significantly increased as compared with Comparative Example 1 and Comparative Example 2. In addition, the content of glutamate was higher in Comparative Examples 1 and 2 than in GABA, but the content of GABA in Preparation Example 1 was much higher than that of glutamate.
Comparative Example 3: L. hilgardii After fermentation with MYA-9 and sterilization,
GABA and glutamate contents in kimchi and kimchi broth were measured according to the fermentation period, while the kimchi was prepared and fermented in the same manner as in Preparation Example 1, except that the fermented seasoning was sterilized at 100 ° C for 15 minutes. Is shown in FIG.
In FIG. 4, the GABA content at the early stage of fermentation after the preparation of kimchi was similar to that of Preparation Example 1, but the fermentation period of Preparation Example 1 increased the GABA content, whereas the fermentation period of Comparative Example 3 The changes of GABA content with the passage of time were insignificant. This tendency was particularly clear in the GABA content in the kimchi soup, and the GABA content in the early stage of ripening was similar to that of Comparative Example 3 and Preparation Example 1, but the GABA content was more than two times on the 19th day of ripening.
Comparative Example 4: Oyster mushroom Kimchi prepared with mixed seasoning including broth
In the preparation of the broth, the kimchi was prepared and fermented in the same manner as in Comparative Example 1, except that 30 g of mushroom per 3 L of water was further added to the broth. The content of GABA and glutamate in kimchi and kimchi broth according to the ripening period is shown in Fig.
FIG. 5 shows that GABA content and glutamate content were slightly increased compared to when no oyster mushroom was used. However, as in Comparative Example 1, there was no difference in GABA content between kimchi and kimchi broth according to the aging period.
Production Example 2: Oyster mushrooms L. hilgardii After fermentation with MYA-9,
Preparation of kimchi by the same method as in Comparative Example 4 except that L. hilgardii MYA-9 was inoculated into the prepared sauce and fermented at 30 ° C for 24 hours, And glutamate were measured. The results are shown in Fig.
As shown in FIG. 6, the content of GABA and glutamate in the early stage of aging was almost the same as that of Comparative Example 4, but it was greatly increased as the aging progressed. The initial GABA content of kimchi was 195.16 mg / 100g and 88.59mg / 100g, respectively. The kimchi broth also showed an increase of 173.79mg / 100mL at 121.67mg / 100mL and 295.46mg / 100mL after 19 days of fermentation.
Compared with Comparative Example 1 and Comparative Example 4, the increase in the content of GABA and glutamate in Production Example 2 in comparison with the difference in the content of GABA and glutamate in the early stage of aging indicates that the increase in GABA content in this preparation derived from oyster mushroom It can be seen that it is not simply GABA derived from oyster mushroom, nor is glutamate derived from oyster mushroom converted to GABA.
Claims (6)
The lactic acid bacteria are Lactobacillus sp. , Lactococcus sp. Or Leuconostoc sp. ≪ / RTI > wherein the method comprises the steps of:
Wherein the lactic acid bacteria are at least one selected from the group consisting of Lactobacillus hilgardii , Lactobacillus sakei , Lactobacillus paracasei , Lactobacillus rennini , Lactobacillus buchneri , Lactobacillus brevis , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactococcus lactis , Leuconostoc mesenteroides , Leuconostoc lactis . ≪ / RTI >
Wherein the fermentation of the mixed seasonings is carried out for 12 to 48 hours.
Wherein the kimchi is aged at 0 to < RTI ID = 0.0 > 25 C. < / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160008856A KR101778260B1 (en) | 2016-01-25 | 2016-01-25 | Preparation Method for Kimchi with High GABA Content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160008856A KR101778260B1 (en) | 2016-01-25 | 2016-01-25 | Preparation Method for Kimchi with High GABA Content |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170088668A KR20170088668A (en) | 2017-08-02 |
| KR101778260B1 true KR101778260B1 (en) | 2017-09-13 |
Family
ID=59651962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160008856A KR101778260B1 (en) | 2016-01-25 | 2016-01-25 | Preparation Method for Kimchi with High GABA Content |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101778260B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210084899A (en) | 2019-12-30 | 2021-07-08 | 조선대학교산학협력단 | Composition for increasing gamma-amino butyric acid content of mushroom |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102121608B1 (en) * | 2019-09-30 | 2020-06-10 | 우석대학교 산학협력단 | Method for manufacturing functional amino acid-enriched kimchi |
| CN113355375B (en) * | 2020-11-26 | 2022-11-22 | 内蒙古伊利实业集团股份有限公司 | Method for synthesizing B vitamins by fermenting lactobacillus paracasei K56 and application |
| CN113355374B (en) * | 2020-11-26 | 2022-11-22 | 内蒙古伊利实业集团股份有限公司 | Method for synthesizing B vitamins by fermenting lactobacillus paracasei ET-22 and application |
-
2016
- 2016-01-25 KR KR1020160008856A patent/KR101778260B1/en active IP Right Grant
Non-Patent Citations (1)
| Title |
|---|
| Li et al. Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories. 2010, 9:85* |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210084899A (en) | 2019-12-30 | 2021-07-08 | 조선대학교산학협력단 | Composition for increasing gamma-amino butyric acid content of mushroom |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170088668A (en) | 2017-08-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6970226B2 (en) | New fermented seasoning composition | |
| Cho et al. | Production of high γ-aminobutyric acid (GABA) sour kimchi using lactic acid bacteria isolated from mukeunjee kimchi | |
| Seok et al. | Production and characterization of kimchi with enhanced levels of γ-aminobutyric acid | |
| KR101778260B1 (en) | Preparation Method for Kimchi with High GABA Content | |
| KR100716133B1 (en) | Health-improving garlic ingredient having reduced pungent flavor and method for the preparation thereof | |
| KR102067198B1 (en) | Method for producing Geomgangsong lactic acid bacteria fermented beverage using Geomgangsong pine lactic acid bacteria fermented solution with enhanced GABA component | |
| KR102431335B1 (en) | Novel starter of Lactobacillus fermentum EFEL6800 with probiotic activity | |
| KR101402031B1 (en) | Method for producing fermented herb extract with high GABA content using Lactobacillus plantarum K154 | |
| KR101093531B1 (en) | Kimch Mature Method for ???? producing | |
| JP5306768B2 (en) | Method for producing miso containing ornithine | |
| KR20130050554A (en) | Manufacture of fermented schizandrae extract having gaba | |
| JP2010227055A (en) | Method for producing vinegar having excellent flavor, vinegar produced by the same and vinegar-containing food and drink | |
| KR20170128932A (en) | Lactic acid bacteria fermented rice comprising bay salt and preparation method thereof | |
| KR101817226B1 (en) | Flat fish sikhae containing high GABA and method for preparing thereof | |
| CN103750362A (en) | Mutton odor removal method | |
| KR101540746B1 (en) | Producing method of conjugated linoleic acid | |
| KR101852120B1 (en) | Method for Manufacturing Functional Healthy Sauce of Cold Raw Fish Soup | |
| KR101802400B1 (en) | Processed salt containing lactobacillus gaba and the method for manufacturing processed salt containing lactobacillus gaba thereof | |
| KR101540743B1 (en) | Producing method of conjugated linoleic acid and bean fermented food | |
| JP4921721B2 (en) | Production method of functional food | |
| Shin et al. | Ethnic Fermented Foods and Beverages of Korea | |
| KR101754625B1 (en) | Process for preparing fermented vinegar using Kimchi | |
| KR102656647B1 (en) | Soy sauce comprising fermented Saccharina japonica | |
| Ruby et al. | Food Fermentation Technology of Some Malaysian Food: A Comprehensive Review | |
| KR20140012441A (en) | Preparation of kimchi used enterococcus sp. koam153 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |