KR101905331B1 - Method of producing low salted Cabbage and the Kimch thereby - Google Patents

Abstract

The present invention relates to a process for preparing pickled Chinese cabbage using the kinetics method and a method for preparing the pickled cabbage in which the pickled Chinese cabbage is prepared with different pickling methods, picking time and salt type, PH, acidity, total number of bacteria, number of lactic acid bacteria, sensory test, antioxidant, and anticancer activity of the kimchi after the kimchi was prepared; The cabbage kimchi with bamboo shoots dried at room temperature was prepared by using the pickled cabbage prepared at the above optimum condition, and the cabbage kimchi with increased antioxidation, anti-cancer, anti-obesity and anti-inflammatory function and storage stability of the cabbage kimchi In addition to improving the value of cabbage in terms of nutritional, functional and quality, it has an excellent effect of maximizing the utilization of cabbage by utilizing it as pickled cabbage.

Description

Technical Field [0001] The present invention relates to a Chinese cabbage,

The present invention relates to a method for preparing a dried and dried bamboo kimchi using dried bamboo salt,

As a representative source of fermented food, kimchi in Korea is a nutrient source that promotes the secretion of protease enzyme pepsin and facilitates digestion and anticancer effects of digestive system (Kato, I. et al., 1981, Antitumor activity of Lactobacillus casei in mice, Gann . , 81, 517-523), prevention of acidophilia with alkaline foods (Park, KY et al., 1998, Increased antimutagenic and anticancer activities of Chinese cabbage kimchi by varying levels and sub-ingredient, J. Korean Soc . Food Nutr 27, 25-632), anti-bacterial activity by the Kimchi lactic acid bacteria, formal action, anti-mutation (Choi, MW et al., 1997, Effects of kimchi extracts on the growth of sarcoma-180 and phagocytic activity of mice, J. Korean Soc. Food Sci. Nutr. 26 , 254-260), immunity (Kwon, MJ et al., 1998, Antioxidative effect of Kimchi ingredients on rabbits fed cholesterol diet, J. Korean Soc. Food Sci. Nutr. 27, 1189 -1196) Atherosclerosis (Kwon, MJ et al., 1999, Daily Kimchi consumption and its h ypolipidemic effect in middle-aged men, J. Korean Soc . Food. Sci . Nutr . 28, 1140-1150) and inhibiting thrombosis (Kim, YJ, 1999, Physiological properties of kimchi. J. Korean Soc. Food Sci. Nutr. 4, 59-65), the prevention and suppression of hypertension, diabetes, aging, obesity And have effective functionality.

Kimchi Kimchi technology was registered as a UNESCO World Intangible Heritage on December 5, 2013 as a preservation technology of fresh vegetables developed by our ancestors. Kimchi is richer in nutrients than raw materials through the fermentation process. In kimchi manufacturing, salt is a very important basic sauce. It plays an important role not only in prevention of corruption and fermentation of food but also in human physiology (Ha, JO et al., 1998, Comparison of Mineral Contents and External Structure of Various Salts, J. Korean Soc . Food Sci . Nutr ., 27, 413-418).

The preparation of kimchi is carried out in the order of pickling, dipping, ripening and storage. The process of salting Chinese cabbage is the first step of kimchi manufacturing, and salt has an important influence on fermentation and kimchi (Han, ES et al., 1996, Improvement Food Industry and Nutrition 1, 50-70). Salt causes osmotic phenomena between cabbage tissues, inhibiting the growth of harmful microorganisms, and allowing salt-tolerant microorganisms essential for kimchi fermentation to grow into a bacterium (Ahn, SJ, 1998, The effect of salt and food preservation on the growth of lactic acid bacteria isolated from kimchi, Korean J. Soc . Food Sci . 4, 39-50). In addition, pectin, a major component of the Chinese cabbage skin, is degraded and soluble vitamins, sugars, sulfur-containing substances and free amino acids are eluted, thus affecting taste (Han, KY et al., 1996, Characterization og Chinese cabbage during soaking in sodium chloride solution, Korean J. Food Sci. Technol. 28, 707-713).

Conventional methods of pickling Chinese cabbage include dissolving salt in water of double the weight of Chinese cabbage (salt method), one third of the amount of salt suitable for pickling Chinese cabbage, sprinkled on the stem of Chinese cabbage, 2/3 of salt water, Method (mixing method), and the method in which the cabbage is soaked in water and the salt is spread on the 1/3 side of the Chinese cabbage stalks (tendinitis method). Law brine mixing method is a large difference in the concentration of leaf and stem of cabbage (Han, ES, 1993, Salting storage method of highland Chinese cabbage for Kimchi. Korean J. Food Sci. Technol. 25, 118-122), during kimchi fermentation There is a problem that the taste can be adversely affected, the amount of salt and water used is high, and waste brine is produced.

As a pickling method for Chinese cabbage, a pickling method using a two-step salt pickling method is disclosed in Korean Patent No. 10-1153774, and a pickling method of pickled cabbage which uniformly adjusts the degree of pickling is disclosed in Korean Patent No. 10-1109972 Lt; / RTI > In addition, functional bamboo salt having increased antioxidative, anti-cancer, anti-obesity and anti-inflammatory activity and a method for producing the same are disclosed in Korean Patent Application No. 10-2012-0158579 of the present inventors and the anti- And anticancerous kimchi using the same have been disclosed in Korean Patent Publication No. 10-2001-0016612 of the present inventors. However, the preparation method of dried and dried pickled cabbage using the kinetics method and the functional and storage properties of the pickled cabbage kimchi obtained by the pickled cabbage have not been implied or taught in the above literature.

Accordingly, it is an object of the present invention to provide a process for producing dried and dried pickled cabbage using bamboo salt, and a process for producing bamboo salt based on dried pickled cabbage.

Another object of the present invention is to provide a bamboo salt cabbage kimchi having enhanced antioxidant, anti-cancer, anti-obesity and anti-inflammatory function and storage stability by using bamboo salt.

The above object of the present invention can be achieved by a method of manufacturing a pickled Chinese cabbage comprising the steps of: Evaluating the physicochemical characteristics, microbiological characteristics, and functionalities of the pickled Chinese cabbage to determine optimal conditions; Preparing kimchi using the pickled Chinese cabbage prepared under the optimum conditions and different kinds of salt; Evaluating the salinity, pH, acidity, total number of bacteria, number of lactic acid bacteria, and sensory evaluation of the kimchi and confirming the characteristics; Measuring antioxidant and anticancer activities of the kimchi to confirm the functionality; Preparing a cabbage kimchi which is pickled at a room temperature after different kinds of salt are prepared using the pickled Chinese cabbage prepared under the optimum conditions; Evaluating the sensory evaluation of the cabbage kimchi at room temperature; The antioxidant, anti-cancer, anti-obesity and anti-inflammatory activities of the Chinese cabbage kimchi prepared at the room temperature were determined and the functionalities were confirmed.

The present invention relates to a method of preparing pickled cabbage using a bamboo salt of the present invention, wherein the leaves and stem portions of the cabbage are uniformly cut and the amount of pickled salt is minimized, thereby developing an economical pickling method capable of obtaining pickled cabbage having a desired salinity, There is an effect of discharging less pneumatic water than the mixing method. In particular, it is effective to provide pickled cabbage which has increased antioxidant, anti-cancer, anti-obesity and anti-inflammatory function by using bamboo salt, using kinetics, and using bamboo salt and pickled cabbage kimchi.

FIG. 1 is a graph showing the total number of bacteria and the number of lactic acid bacteria according to the salt difference of pickled Chinese cabbage according to the present invention.
2 is a graph showing DPPH radical scavenging activity according to salt difference of pickled Chinese cabbage according to the present invention.
FIG. 3 is a graph showing changes in salinity according to the fermentation period of the kimchi according to the present invention.
4 is a graph showing changes in the total number of bacteria and the number of lactic acid bacteria according to the fermentation period of the kimchi according to the present invention.
5 is a graph showing the sensory evaluation of the kimchi according to the present invention.
6 is a graph showing DPPH radical scavenging activity of the kimchi according to the present invention.
Fig. 7 is a graph showing the anticancer activity against colorectal cancer of the present invention kimchi.
FIG. 8 is a graph showing the sensory evaluation of cabbage kimchi, which is salted and dried at room temperature according to the present invention.
9 is a graph showing the DPPH lithographic scouring activity of the Chinese cabbage kimchi harvested at room temperature by the conventional method.
FIG. 10 is a graph showing anticancer activity against colorectal cancer of cabbage kimchi, which is dried and dried at room temperature according to the present invention.
Fig. 11 is a photograph showing the anti-obesity effect of the Chinese cabbage kimchi harvested at room temperature from the mature flavor.
FIG. 12 is a graph showing the anti-obesity effect of cabbage kimchi, which is pickled and dried at room temperature according to the present invention.
13 is a graph showing the NO scavenging ability of the Chinese cabbage kimchi harvested at room temperature aged in the present invention.
FIG. 14 is a graph showing the RT-PCR activity of the Chinese cabbage kimchi, which is dried and dried at room temperature.

The Chinese cabbage used in the present invention was purchased in May, 2013 from the S market of Jangjeon-dong, Geumjeong-gu, Busan, and was divided into three groups, each weighing 2.2 ± 0.1 Kg, a circumference of 52.8 ± 1.2 cm and a length of 24.6 ± 1.4 cm. The salt was bamboo salt (more than 88% of Samcheok cooked bamboo salt NaCl in Chonbuk, Gochang), Jinteokseonil salt (more than 80% of Samho industry NaCl 80%) and purified salt (Hanju NaCl 100%).

* According to the present invention, the pickled Chinese cabbage has the highest antioxidative, anti-cancer, anti-inflammatory, anti-obesity functionalities and storage properties when it is prepared by the kinetics method using bamboo salt.

When kimchi was prepared, it was most preferable to mix condiments in pickled cabbage and bamboo salt to make the final concentration to 2.5%. At this time, the seasoning of kimchi is anchovy sauce, garlic, ginger, sugar, red pepper powder.

Hereinafter, the present invention will be described in more detail with reference to embodiments and drawings. However, the following examples are intended to illustrate the invention and are not intended to limit the scope of the invention.

<Example 1> Preparation of pickled Chinese cabbage of the present invention

Salted cabbage was prepared by salting method, mixing method, and dry salt method. Salting method was as follows. Salt water was prepared by using 10% by weight of salt, twice the water weight of Chinese cabbage, and then washed three times and dehydrated for 3 hours. The mixing method was 10% by weight of water weight twice the weight of Chinese cabbage. One third of the salt was sprinkled on the side of the Chinese cabbage, 2/3 of salt water was prepared, and the cabbage was pickled and washed three times and dehydrated for 3 hours. The kinetics were 2 ~ 10% by weight of the weight of Chinese cabbage salt, sprinkled on the side of Chinese cabbage, washed three times, and dehydrated for 3 hours. The pickled Chinese cabbage prepared by the above three pickling methods was 12 hours and 15 hours long and was pickled with 2% by weight, 3% by weight and 4% by weight bamboo salt to know the amount of salt of bamboo salt using purified salt, sun salt and bamboo salt. To prepare the pickled Chinese cabbage of the present invention.

<Experimental Example 1> Evaluation of quality characteristics of pickled Chinese cabbage according to pickling method

(1) Physicochemical characteristics according to the pickling method of pickled Chinese cabbage

The whole salted cabbage, leaf and stem were divided and salinity and hardness were measured. The salinity was determined by dividing the cabbage into 2 crosses and dividing it into leaves and stems, and measuring 45 mL of the juice from the whole, leaves and stems using a Salt meter (PSA-311, Lutron, Taiwan) (CR-100D, Sun Scientific Co., Tokyo, Japan) was cut into 3 × 4 × 0.5 cm thicknesses and repeated three times for each sample. kg, R Real 3 kg, P / T Press 600 mm / m, REP1 3 sec.

As shown in Table 1, the salinity was 1.02% and the mixing method was 1.97%, showing significant difference (p <0.05). On the other hand, the amount of salt used for pickling was 1/2 of that of salting method and that of mixing method. Salted cabbage by salting method showed the highest salinity of 2.33%. The difference in the salinity between stem and leaf was very low at 0.19%, while that of salted Chinese cabbage was 0.45% and 0.62%, respectively.

The elasticity of Chinese cabbage by salting method was 64.7% for salted Chinese cabbage by salt method, 66.7% for salted Chinese cabbage by mixing method, and 68.1% for salted Chinese cabbage by salting method, However, there was no significant difference in resilience.

Salinity and elasticity according to difference in pickles of pickled Chinese cabbage Salt method Mixing method Tendinitis method Salinity
(%) all 1.02 0.02 ^c 1.97 + 0.04 ^b 2.33 ± 0.14 ^a leaf 1.52 + 0.07 ^b 2.07 ± 0.06 ^a 2.06 + 0.04 ^a stem 1.07 ± 0.03 ^c 1.45 ± 0.07 ^b 2.24 + 0.13 ^a Leaf-stem 0.45 + 0.08 ^b 0.62 ± 0.03 ^a -0.19 + 0.06 ^c Resilience (%) 64.7 ± 0.71 ^NS 66.7 ± 2.18 68.1 + - 2.47

[week]

_{a ~ d: Means with the different letters are significantly different (p <0.05) by Duncan's 다중 범위} tests.

_{NS: Not significantly different.}

(2) Physicochemical characteristics according to pickling time difference of pickled Chinese cabbage

The cabbage was cut using the above-mentioned tendon method using the salt method and salt of 3, 5, and 10% by weight of cabbage, and the pickling time was 12 hours and 15 hours, respectively. The physicochemical properties were confirmed by measuring salinity and hardness in the same manner as (1) measurement method of Experimental Example 1 of the present invention.

As shown in Table 2, salinity after 12 hours picking and 15 hours salting were 0.96 and 1.07% in 3% by weight salt, 1.41% in salting method using 5% salt, and 1.42% % And 10% by weight salt, respectively, and 2.63% and 2.80%, respectively, as 1 ~ 2.8% low salted cabbage.

The elasticity of the Chinese cabbage according to the pickling time was best when the kimchi was sown at 12 and 15 hours using 3% by weight.

Salinity and Elasticity of Pickled Chinese Cabbage Salt method
(10 wt% brine) Tendinitis method
(3 wt% salt) Tendinitis method
(5 wt% salt) Tendinitis method
(10 wt% salt) Salinity
(%) Pickles for 12 hours 2.77 + 0.04 0.96 + 0.02 1.41 ± 1.16 2.63 ± 0.98 Pickled for 15 hours 2.57 + - 0.04 ^* 1.07 + - 0.01 ^* 1.42 ± 0.02 2.80 + - 0.01 ^* Resilience
(%) Pickles for 12 hours 71.4 ± 9.08 ^NS 72.6 ± 6.58 66.3 ± 1.16 64.5 ± 0.98 Pickled for 15 hours 71.9 ± 3.13 ^a 72.9 ± 5.14 ^a 68.5 ± 1.47 ^ab 63.7 ± 3.03 ^b

[week]

_{a ~ b: Means with the different letters are significantly different (p <0.05) by Duncan's 다중 범위} tests.

_{NS: Not significantly different.}

_{*: p < 0.05 vs baechu cabbage brined for 12 hours.}

(3) Physicochemical characteristics according to the difference of kinds of salt of pickled Chinese cabbage

Chinese cabbage was salted with salt of 3% by weight of Chinese cabbage, and salting time was 15 hours. The physicochemical properties were confirmed by measuring salinity and hardness in the same manner as (1) measurement method of Experimental Example 1 of the present invention.

As shown in Table 3, salinity was found to be 1.97% for salted pickled cabbage, 1.35% for salted pickled cabbage by the salting method using salted salted salted cabbage, 2.16 %, The salinity was the highest in kimchi using bamboo salt. The salinity difference between leaf and stem of Chinese cabbage was significantly lower in salted cabbage than in salt method (p <0.05).

Resilience test showed that the pickled cabbage showed the highest resilience in 78.1% of pickled cabbage, and 69.9% in pickled cabbage.

Salinity and elasticity of salted Chinese cabbage according to salt difference Salt method
(Sun salt) Tendinitis method
(Purified salt) Tendinitis method
(Sun salt) Tendinitis method
(Bamboo salt) Salinity
(%) all 1.37 ± 0.03 ^c 1.97 + 0.02 ^b 1.35 + 0.03 ^c 2.16 ± 0.09 ^a leaf 1.61 + 0.01 ^b 1.57 ± 0.04 ^b 1.48 ± 0.01 ^c 1.92 ± 0.05 ^a stem 0.88 0.02 ^d 1.54 + 0.02 ^b 1.10 ± 0.01 ^c 1.73 + 0.01 ^a Leaf-stem 0.72 + 0.01 ^a 0.03 0.06 ^d 0.38 + 0.02 ^b 0.19 0.04 ^c Resilience (%) 76.5 ± 7.54 ^NS 69.8 ± 5.11 78.1 ± 9.61 79.6 ± 7.56

[week]

_{a ~ d: Means with the different letters are significantly different (p <0.05) by Duncan's 다중 범위} tests.

_{NS: Not significantly different.}

(4) Total bacterial counts and lactic acid bacteria counts according to salt difference of pickled Chinese cabbage

Chinese cabbage was salted with salt of 3% by weight of Chinese cabbage, and salting time was 15 hours. The total number of bacteria was measured using a plate count technique. One mL of the juiced pickled cabbage sample was diluted with sterilized distilled water, and 0.1 mL of each sample was preheated and dissolved. The plate count (PCA) agar; Difco, Detroit, MI, USA), and cultured in an incubator at 37 ° C for 48 hours.

The number of lactic acid bacteria was inoculated to the solid medium of MRS (de Man, Rogosa and Sharpe, Difco, Sparks, MD, USA) and incubated at 37 ° C for 48 hours in anaerobic condition The number of colony generated was counted and measured.

As a result, as shown in FIG. 1, the total number of pickled Chinese cabbage was 1.58 × 10 ⁶ CFU / mL in salted pickled cabbage by salting method using salted salted Chinese cabbage and purified salted salted salted salted cabbage and salted salted salted salted salted salted cabbage The pickled cabbage was 2.00 × 10 ⁵ CFU / mL, and the pickled cabbage was 1.58 × 10 ⁵ CFU / mL by the kotatsu method using bamboo salt. The lowest value of pickled cabbage was found by the kotatsu method using bamboo salt. The highest value was 6.31 × 10 ⁵ CFU / mL in salted Chinese cabbage, and the salted Chinese cabbage was 1.26 × 10 ⁵ and 7.94 × 10 ⁴ by salting and salting method. It was confirmed that Chinese cabbage was 6.31 × 10 ⁴ CFU / mL.

(5) DPPH Radical Scavenging Activity with Salt Difference in Pickled Chinese Cabbage

Chinese cabbage was salted with salt of 3% by weight of Chinese cabbage, and salting time was 15 hours. The sauteed Chinese cabbage juice was centrifuged at 3000 rpm for 10 minutes, and the supernatant was used as a sample. 100 μL of the pickled cabbage sample and 150 μM DPPH (1,1-diphenyl-2-picrlgydrazyl) solution were mixed in a 96-well plate, shaked for 30 minutes, and left at room temperature. Absorbance was measured at 540 nm using an ELISA reader (model 680, Bio-Rad, Tokyo, Japan). The measured values showed the free radical scavenging effect as a percentage (%) as compared with the control group to which no sample was added.

 As shown in FIG. 2, the salted Chinese cabbage juice was salted at 5 wt% treatment in salted Chinese cabbage by salting method using sun salting, salting method using sun salt, salting method using purified salting, 32.41, 56.64, and 56.90%, respectively. In 2% by weight of pickled Chinese cabbage juice, 13.54, 8.99, 19.16, and 21.30% were eliminated.

** (6) Physicochemical characteristics according to the difference of bamboo salt concentration of pickled Chinese cabbage

The bamboo salt was cut into cabbage using the above-mentioned kinetics method with 2, 3 and 4% by weight of the weight of cabbage, and the pickling time was 15 hours. The physicochemical properties were confirmed by measuring salinity and hardness in the same manner as (1) measurement method of Experimental Example 1 of the present invention.

As shown in Table 4, salinity of pickled Chinese cabbage was found to be 1.34 and 1.48% in salted 2%, 3% and 4% by weight of salted cabbage, respectively. The resilience of pickled Chinese cabbage according to bamboo salt concentration was 82.5, 78.6 and 75.08%, respectively, and 2 to 3% by weight was most preferable to maintain the elasticity at 80% level.

Salinity and elasticity of salted Chinese cabbage according to difference in bamboo salt concentration Tendinitis method
(Bamboo salt 2 wt% salt) Tendinitis method
(Bamboo salt 3% by weight salt) Tendinitis method
(Bamboo salt 4 wt% salt) Salinity
(%) all 1.34 + 0.01 ^c 1.48 ± 0.02 ^b 2.02 0.02 ^a leaf 1.10 0.03 ^c 1.42 ± 0.03 ^b 1.83 0.02 ^a stem 0.85 + 0.04 ^c 1.39 + 0.02 ^b 1.73 + 0.01 ^a Leaf-stem 0.25 0.07 ^a 0.03 0.05 ^b 0.09 0.03 ^b Resilience (%) 82.50 ± 5.80 ^NS 78.61 + - 13.04 75.09 + - 7.06

[week] _{Bamboo salt is used for 15 hours by pickles.}

_{a ~ c: Means with the different letters are significantly different (p <0.05) by Duncan's 다중 범위} tests.

_{NS: Not significantly different.}

<Example 2> Preparation of dried and salty cabbage kimchi using the pickled cabbage of the present invention

(1) The present invention is a cabbage pickle for the production of pickled cabbage kimchi

3% by weight of salt, 1% of bamboo salt in fresh Chinese cabbage (Sambo cooking bamboo salt NaCl 88% or more, Jeonbuk Gochang) Salt, 3.5% w / w NaCl 100%) Salt is put on 1/3 of the stem of Chinese cabbage, and it is cut by the kinetics method. Weak weight of Chinese cabbage is weighed and put into a plastic bag. The Chinese cabbage is pressed and kneaded at 5 ℃ for 15 hours. Washed three times, placed in a vat, and dehydrated for 3 hours.

(2) Production of bamboo salt pickled cabbage kimchi according to the present invention

3 grams of ginger, 2.2 weight percent of ginger, 2.0 weight percent of safflower, 13.0 weight percent of undiluted rice, 1.0 weight percent of sugar, 100 weight percent of pepper powder, 1.4 weight percent of garlic, Of the present invention were mixed with each other at the ratios shown in Table 5 to prepare the dried and dried Chinese cabbage kimchi. The radish was cut into 4cm, and red pepper powder was added to the radish first, and the color was added. The anchovy sauce, garlic, ginger, sugar and red pepper powder were mixed in the pickled cabbage. Finally, the final salinity was measured by using bamboo salt, Lt; / RTI &gt; The prepared kimchi was transferred into each container, sealed, and fermented at 5 ℃ for 5 weeks at 1 week intervals.

Mixing ratio of bamboo kimchi, Part fee Ratio (% by weight) Pickled cabbage 100.0 chili powder 3.5 garlic 1.4 ginger 0.6 Salted fish 2.2 radish 13.0 The 2.0 Sugar 1.0 Final Salinity (%) 2.5

<Experimental Example 2> Characteristic changes of fermented period of kimchi produced by pickling of mushrooms of the present invention

(1) Change in Salinity of Fermented Bamboo Salt Kimchi,

The kimchi of the present invention was fermented at 5 ° C for 5 weeks while it was fermented three times per week from 0 to 5 weeks to measure the salinity. At this time, the cabbage stem, leaf portion, ) Salinity was measured using the measurement method.

As shown in FIG. 3, as shown in FIG. 3, kimchi dipped in bamboo salt was high at 2.74% in the first week of fermentation, but was gradually lowered to 2.31% in the second week, 2.51% in the third week, 2.43% in the fourth week and 2.29% The kimchi dipped in sun salt was 2.58% in the first week and 2.43% in the second week. 2.58% in the third, 2.43% in the fourth, and 2.25% in the fifth. On the other hand, kimchi dipped in tablets was 2.65% in the first week, 2.62% in the second week, 2.63% in the third week, 2.62% in the fourth week and 2.53% in the fifth week.

(2) pH and acidity change of fermentation period of cabbage kimchi,

The pH was measured using a pH meter (M220, Corming, MA, USA) at room temperature using the above-described juice extract of K. kujitsu pickled cabbage kimchi, and the acidity of the kimchi juice was diluted 20 times according to the AOAC standard test method 0.1N NaOH was added to obtain 0.1N NaOH consumed until pH 8.4 was obtained, and the value was calculated by the following formula.

Acid (%) = consumed NaOH (mL) x 0.0009 x NaOH factor × dilution volume (mL) / sample weight (g)

As shown in Table 6, in the case of PSK, pH change was not significant when compared with 0th week after fermentation for 5 weeks, whereas SS-BK and BS1K showed a large decrease in pH, Compared with the pH of the third day, which is a good maturity, PSK (4.97), SS-BK (4.62) and BS1K (4.13) (0.62), SS-BK (0.68), and BS1K (1.04), respectively, when the acidity of the third week was compared BS1K was the highest.

The pH and acidity of fermented kimchi during drying Fermentation period
(week) PSK ¹⁾ SS-BK ²⁾ BS1K ³⁾ pH 0 5.12 ± 0.02 ^b 5.10 ± 0.01 ^b 5.22 ± 0.03 ^a One 5.60 + 0.01 ^b 5.55 0.02 ^c 5.68 ± 0.01 ^a 2 5.43 + - 0.01 ^b 5.04 + - 0.01 ^c 5.49 + 0.01 ^a 3 4.97 ± 0.01 ^a 4.62 ± 0.01 ^b 4.13 + - 0.01 ^c 4 5.33 ± 0.01 ^a 5.07 ± 0.03 ^b 5.10 + 0.02 ^b 5 5.15 + 0.01 ^a 4.84 ± 0.01 ^b 4.61 ± 0.01 ^c Acidity
(%) 0 0.36 + 0.01 ^b 0.39 ± 0.00 ^a 0.35 ± 0.00 ^c One 0.37 + 0.01 ^b 0.39 + 0.01 ^a 0.37 + 0.01 ^b 2 0.42 ± 0.02 ^b 0.47 + 0.02 ^a 0.41 + 0.01 ^b 3 0.62 ± 0.02 ^b 0.68 + 0.04 ^b 1.04 0.06 ^a 4 0.77 ± 0.01 ^NS 0.70 + 0.02 ^NS 0.74 ± 0.05 ^NS 5 0.92 ± 0.01 ^b 0.85 0.02 ^c 1.05 + 0.03 ^a

[Note] _{a ~ c: Means with the different letters are significantly different (p <0.05) by Duncan's multiple} range tests.

_{NS: Not significantly different. PSK: Present invention using purified salt Kimchi,}

_{SS-BK: Present invention Kimchi using sun salt, BS1K; The present invention using bamboo salt,}

(3) Total Bacterial Count and Lactic Acid Bacteria Counts of Fermented Bacillus sp.

The total number of bacteria and the change of the number of lactic acid bacteria were measured in the same manner as in (4) of Experimental Example 1, according to the fermentation period of the kinetics of the kinetics of the kinetics of pickled mushrooms.

As shown in FIG. 4, SS-BK and BS1K were 5.01 × 10 ⁷ , 3.98 × 10 ⁷ CFU / mL indicates that the PSK is lower than 2.51 × 10 ⁹ CFU / mL. When the total number of lactic acid bacteria in the 5th week is compared, PSK is 2.00 × 10 ⁷ CFU / mL and SS-BK is 3.16 × 10 ⁷ The results showed that the number of lactic acid bacteria in kimchi fermentation was higher in the BS1K group than in the PSK and SS-BK groups, with CFU / mL and BS1K being 3.16 × 10 ⁸ CFU / mL.

(4) Sensory evaluation of cabbage kimchi prepared by the present invention

Sensory evaluation of the kinetics of the kinetics of salted cabbage kimchi prepared by the present invention was evaluated by 10 sensory workers trained according to a replicated randomized complete block design. The evaluation contents were evaluated by using quantitative descriptive analysis to evaluate the overall appearance, overall acceptability, smell and texture as subjective items, Salty flavor, bitter flavor, sour flavor, mold flavor, and refresh flavor were evaluated. The closer to 1, the less detectable, and the closer to 9, the more intense the detection.

As shown in FIG. 5, BS1K had the highest score for appearance, and SS-BK had 7 points and PSK had 4 points. BS1K and SS-BK each had 5 points of sourness and 5 points of acidity, and PSK was 3 points. BSK had the lowest score of 3 points, Salty had the lowest score of PSK 6, BS1K had 5 points and SS-BK had 4 points. BS1K had the highest carbonation taste and BS1K, SS-BK and PSK were the highest in texture (chewiness). Kimchi, which received the highest score in the comprehensive evaluation, received 6 points for BS1K and SS-BK, and 4 points for PSK.

<Experimental Example 3> Functional evaluation of cabbage kimchi prepared from mushrooms of the present invention

The bamboo salt kimchi prepared as in Example 2 was fermented at 5 ° C and taken out at weekly intervals to obtain a kimchi having a pH of 4.2 to 4.3. The kimchi was freeze-dried and freeze-dried and then ground to a powder. Twenty times (w / v) of methanol was added to the powder sample, and the mixture was stirred for 12 hours for 2 hours. The mixture was concentrated using a rotary vacuum concentrator (Buhii 461, Switzerland) to obtain a Kimchi extract. The Kimchi extract was diluted with dimethyl sulfoxide (DMSO).

(1) The DPPH radical scavenging ability of cabbage Kimchi,

The DPPH radical scavenging activity of the fermented kimchi fermented in the present invention was measured in the same manner as in Experiment 1 (5).

As shown in FIG. 6, BS1K and SS-BK exhibited antioxidative activities of 32.93 and 31.28%, respectively, as compared with 15.63% of PSK at a sample concentration of 2 mg / ml.

(2) The NT-29 human colon cancer MTT assay

HT-29 human colon carcinoma cells were purchased from the Korean Cell Line Bank (Seoul National University). Were cultured in RPMI 1640 medium containing 100 units / mL penicillin-streptomycin and 10% FBS at 37 ° C in a 5% CO ₂ incubator. Each cultured cancer cell was refeeded two to three times a week, washed with PBS in 6 to 7 days, and then the cells adhered with 0.05% trypsin-0.02% EDTA were separated, centrifuged, and the medium was placed in an integrated cancer cell The cells were mixed well with a pipette to disperse the cancer cells evenly, and subcultured every 6 to 7 days. When the passage number was 10 or more, new cancer cells were taken out from the liquid nitrogen tank and cultured again.

The cultured cancer cells were plated at a density of 2 × 10 ⁴ cells / mL per 96 well plate and cultured for 24 hours. The medium was removed from the 96-well plate, and 100 μL of each sample was diluted by concentration. The cells were incubated at 37 ° C in a 5% CO ₂ incubator for 48 hours. After 48 hours, the sample was removed and a solution of 3- (4,5-dimethyl-thiazol-2-yl) -2,5-diphenyl-tetrazoliumbromide (MTT) in phosphate buffered saline (PBS) And medium were mixed and 100 μL was added and cultured for 4 hours under the same culture condition. The resulting formazan crystals were dissolved in DMSO and absorbance was measured at 540 nm using an ELISA reader (model 680, Bio-Rad, Hercules, CA, USA).

As shown in FIG. 7, BSK and SS-BK were 74.0 and 74.5%, respectively, at a concentration of 2 mg / ml, which was significantly different from 68.6% PSK, indicating that the anti- Respectively.

<Example 3> The present invention pickled room temperature aging vat bamboo salt pickled Chinese cabbage kimchi using crude

(1) According to the present invention, the fermented soybean paste is prepared by fermenting cabbage

(Bamboo salt in Samcheok cooking more than 88%, Jeonbuk Gochang more than 3%) Salt, 3 times Bamboo salt (Sambo cooking bamboo salt NaCl more than 88%) 3.5% salt, 5% by weight NaCl 100%) 3.5% by weight Salt, baked salt (sodium chloride, sodium chloride, sodium chloride) NaCl 88% or more Domestic 100% (Included in the mountains) 3.5% salt Salt 6 kinds of salt were cut by the kinetics method, and the same amount of Chinese cabbage water was weighed and put in a plastic bag. The Chinese cabbage was pressed, And then dehydrated for 3 hours.

(2) Present invention At room temperature, maturing salt, mushrooms, pickled cabbage kimchi

The present invention was prepared in the same manner as in (2) of Example 2 except that the cabbage kimchi prepared in the present invention was kept at room temperature. The prepared kimchi was transferred to each yogi, sealed, and fermented at 15 ℃ for 7 days, and sensory evaluation and functional evaluation were carried out.

<Experimental Example 4> Characterization of fermentation of fermented Chinese cabbage

(1) Invention of the present invention The sensory evaluation of cabbage kimchi

The sensory evaluation of cabbage kimchi prepared in accordance with the present invention was evaluated in the same manner as in Experiment 2 (4).

As shown in FIG. 8, the BS3K showed better overall evaluation results than the kimchi prepared with other salts, and PSK had lower appearance, overall evaluation, and higher bitter and salty taste. Comprehensive evaluation showed that BS3K had the highest score of 6.64, and PSK had the lowest score of 5.07. PSK and BS3K were similar to BS3K (5.64 / 3.86 points) and PSK (5.43 / 3.86 points), BS3K was 6.5 and PSK was 5.93, BSK was lower than BS3K, and salty taste was similar to PSK Was 5.93, which was the highest when compared with other groups. The texture (chewiness) was 5.79 for PSK, 5.93 for SS-BK, 5.79 for BS1K and 5.93 for BS3K.

<Experimental Example 5> Evaluation of functional properties of cabbage kimchi prepared by fermentation of normal fermentation kinetin

When the fermented kimchi was fermented at 15 ° C for 7 days and then at pH 4.1, the sample was taken out and freeze-dried and pulverized using a freeze dryer to prepare powder. Twenty times (w / v) of methanol was added to the powder sample, and the mixture was stirred for 12 hours. The mixture was filtered twice and concentrated using a rotary vacuum concentrator (Buhii 461, Switzerland) to obtain a methanol extract. These extracts were diluted in dimethyl sulfoxide (DMSO) for in vitro experiments.

(1) In the present invention, the DPPH radical scavenging ability of cabbage Kimchi,

The DPPH radical scavenging ability of cabbage kimchi prepared in the present invention was measured in the same manner as in the method (5) of Experimental Example 1 of the present invention.

As shown in FIG. 9, the inhibition rates of PSK and SSK were as low as 9.7 and 9.1%, respectively, and that of SS-BK was 15.9%, indicating that the same antioxidative activity (p > 0.05). SS-BK, GSK and BS1K showed no significant difference in antioxidative effect and BS3K showed 21.4% higher antioxidative effect.

(2) According to the present invention, the HT-29 human colon cancer MTT assay

The MTT assay of HT-29 human colon cancer of cabbage kimchi prepared in the present invention was conducted in the same manner as in (2) in Experimental Example 3.

As a result, as shown in FIG. 10, the inhibitory effects of low PSK and SSK were 18.9% and 9.8%, respectively, and that of BS3K was 34.38% .

(3) Anti-obesity effect in 3T3-L1 adipocytes of cabbage Kimchi,

Mouse 3T3-L1 pre-adipocyte was inoculated into DMEM supplemented with 10% BCS and incubated at 37 ° C in a 5% CO2 incubator. After saturation, IBMX (0.5 mM) and dexamethasone (1.25 mM) insulin (4 mg / mL), DMEM supplemented with 10% FBS (differentiation medium) and cultured for 2 days. The cells were then cultured in DMEM supplemented with 10% FBS at 2-day intervals. The methanol extract of each kimchi was added on the eighth day after induction of differentiation by adding differentiation medium, and then 24 hours was further cultured.

Oil-red O staining of the cultured adipocytes was carried out to investigate the accumulation of lipids. The culture was aspirated, washed three times with PBS and fixed with 3.8% formaldehyde for at least 4 hours. The cells were then washed three times with PBS and stained for one hour with the oil-red O dye previously prepared. The stained cells were observed with a microscope, and then desalted with isopropanol for 30 minutes. The dye was recovered and the OD value was measured by irradiating a wavelength of 540 nm. In addition, staining with Oil-red O stained fat cells within 1 hour.

As shown in FIGS. 11 and 12, it was confirmed that the size and number of liposomes were decreased in the BS3K-treated group than in the untreated group control. Compared with PSK, SSK and SS-BK, GSK, BS1K and BS3K showed better anti-obesity effect compared with kimchi treatments. Among them, BS3K group had 0.118 and compared with 0.142 of control group And the anti-obesity effect was the highest.

(4) Antiinflammatory effect (NO scavenging ability) of cabbage Kimchi,

RAW264.7 macrophages were purchased from KCLB (Korea Cell Line Bank, Seoul, Korea). RAW264.7 macrophages used DMEM medium containing 10% FBS, 100 units / mL. Cells were cultured at 37, 5% C0.

The cultured RAW 264.7 macrophages were cultured in a 24-well plate at a concentration of 2 × 10 6 cells / mL for 12 hours, treated with LOH extract (0.1 mg / mL) and then treated with LPS (100 ng / mL) And cultured for 20 hours. 100 μL of cell culture solution and 100 μL of Griess reagent were mixed and reacted at room temperature for 10 minutes. Absorbance was measured at 550 nm using an ELISA reader (SECOMAN, Ales, France) Respectively.

As shown in FIG. 13, NO generation was lower in all the groups treated with kimchi than in the control group. In particular, the effects of BS1K and BS3K were 79.45 and 58.85 mol / mL, respectively.

(5) Anti-inflammatory effect (RT-PCR) of cabbage Kimchi,

The cultured HT-29 human colon cancer cells were treated with methanol extract solution, washed with PBS, and total RNA was isolated using trizol reagent (Invitrogen Co., Carlsbad, CA, USA) (Invitrogen Co., Carlsbad, CA, USA) and AMV reverse transcriptase, and reverse transcribed with 2 ng of RNA as complementary mRNA to sRNA . Using this cDNA as a template, the COX-2 and iNOS genes were amplified by polymerase chain reaction (PCR) using a BIONEER thermocycler (BIONEER, Daejeon). At this time, the internal control was used with β-actin, a housekeeping gene. Each PCR product was electrophoresed using 1% agarose gel (Invitrogen Co., Carlsbad, CA, USA) and stained with ethidium bromide (EtBr, Sigma, USA).

As shown in FIG. 14, PSK group (0.63) was the highest, and BS1K (0.17) and BS3K (0.09) groups showed low expression. In the COX-2 mRNA expression, PSK (0.84) was the highest, BS1K (0.18) and BS3K (0.09) showed low mRNA expression levels, indicating that kimchi prepared with bamboo salt had an anti-inflammatory effect.

The present invention provides an economical advantage of minimizing the amount of pickled salt by cutting the leaf and stem parts of the Chinese cabbage by providing a method of producing dried and pickled cabbage using bamboo salt and a cabbage kimchi of the pickled cabbage, And it is a very useful invention in the food industry since it can maximize the utilization of the Chinese cabbage.

Claims (2)

Number kyeokyeo the bamboo salt of 2-3% by weight of saengbaechu total weight side cabbage stem Hi sprinkled with then pickled in 5 ℃ as 12-15 hours tendinitis method were washed three times under running water and prepared by dehydrating 3 hours Lactic acid 6.31 × 10 ⁵ CFU / mL, 80% of the Chinese cabbage, and fermented at 5 ℃ for 5 weeks by adjusting the final salinity to 2.5%. The anti-obesity or anti-inflammatory bamboo salt tendonitis Pickled cabbage kimchi. delete

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