KR101937639B1 - Preparation method of protein powder kimchi for preventing obesity using soy bean and black garlic - Google Patents

Abstract

The present invention relates to a method for producing kimchi, comprising the steps of: preparing a sauce for kimchi containing soy protein and black garlic concentrate; Aging the seasoning sauce for the kimchi into a main ingredient of kimchi; And lyophilizing and pulverizing the aged kimchi. The present invention also provides a method for preparing a powdery kimchi containing protein for preventing obesity.

Description

TECHNICAL FIELD OF THE INVENTION [0001] The present invention relates to a method of preparing a protein-containing powdered kimchi for preventing obesity using soybean and black garlic,

More particularly, the present invention relates to a method of producing a protein milk fat kimchi for preventing obesity, and more particularly, to a method for producing a protein milk fat kimchi which is superior in sensory characteristics and has an increased protein content compared to the existing kimchi, To a method for producing a powdery kimchi containing a protein for prevention.

Kimchi is a Korean fermented food that is made by adding vegetables such as Chinese cabbage, radish, and spices such as red pepper powder, ginger, garlic, and salted fish. It is a variety of fermented foods, depending on the materials used, manufacturing methods and regions.

Kimchi has a unique flavor due to the harmony of organic acids, free amino acids, and spices produced during the fermentation process, and organic acids such as lactic acid have played a significant role in promoting appetite.

Unlike the past, which has been produced and consumed at home in the form of kimchi during the winter season when vegetables were picked up, the development of the processed food industry, the increase of women's social participation, the rapid growth of the food service industry, Consumption is gradually changing to purchase consumption. As a result, the market size of kimchi is growing and the quantity of exports is increasing as the anticancer effect is known to the international community.

Due to the rapid increase in international exchanges in society, interest in Korean kimchi has been increasing. In addition, there is a growing demand for high value-added kimchi, There is a demand for material development and process research on the production of kimchi.

The object of the present invention is to solve the problems of the prior art as described above. The object of the present invention is to provide a method for preventing obesity, which is excellent in sensory characteristics and has an increased protein content compared to existing kimchi, And to provide a method for producing protein powder kimchi.

The technical problem of the present invention as described above is achieved by the following means.

(1) preparing a sauce for kimchi containing soy protein and black garlic concentrate; Aging the seasoning sauce for the kimchi into a main ingredient of kimchi; And a step of lyophilizing and aging the aged kimchi to prepare a powdered kimchi containing protein for obesity prevention.

(2) In the above (1)

Wherein the main ingredient of kimchi is Chinese cabbage.

(3) In the above (1)

Preparing pickled cabbage, black garlic concentrate and soy protein;

Anchovy, kelp, shrimp, papuri, pollack, and radish are added to purified water, followed by extraction and filtration to prepare a hot water natural extract solution, and a black garlic concentrate and calcium are added to prepare a black garlic natural extract.

Preparing a soybean protein black garlic sauce by mixing and aging a black natural extract, a soybean protein and a substitute; And

Fermenting soybean protein black garlic sauce into pickled Chinese cabbage; And

And a step of lyophilizing and aging the aged kimchi to prepare a powdered kimchi containing protein for obesity prevention.

(4) In the above (3)

Preparing pickled cabbage, black garlic concentrate and soy protein;

Dried anchovy, 3.0 to 7.0 wt% of dried anchovy, 2.0 to 6.0 wt% of dried seaweed, 1.0 to 5.0 wt% of dried shrimp, 1.7 to 5.7 wt% of papuri, 2.0 to 6.0 wt% And the extract is heated at 60 to 80 ° C for 2 to 6 hours and filtered to prepare a hot water natural product extract. 18.0 to 22.0% by weight of black garlic concentrate and 0.1 to 0.5% by weight of natural fermentation calcium are added to the hot water natural product extract, To produce a natural garnet extract.

Mixing 1.0 to 10.0% by weight of a black natural product extract, 20.0 to 30.0% by weight of soybean protein, and a remaining amount of a raw material to prepare soybean protein black germ sauce;

A step of aging the soybean protein black garlic sauce marinade with 40.0 ~ 50.0 wt% of pickled Chinese cabbage; And

And a step of lyophilizing and aging the aged kimchi to prepare a powdered kimchi containing protein for obesity prevention.

(5) In the above (4)

1.0 to 5.0 wt% of garlic, 1.0 to 5.0 wt% of ginger, 1.0 to 5.0 wt% of onion, 1.0 to 4.0 wt% of glutinous rice, 1.0 to 4.0 wt% of glutinous rice paste, 1.0 to 4.0 wt% of red pepper powder, 1.0 to 5.0 wt% , 1.0 to 5.0% by weight of sugar, 0.1 to 1.5% by weight of salt, and 1.0 to 2.0% by weight of sodium L-glutamate.

According to the present invention, it is possible to provide a protein powder for kimchi which is excellent in sensory characteristics, has an increased protein content compared to the existing kimchi, and particularly provides an excellent effect for prevention of obesity.

1 is a process diagram of a kimchi manufacturing process according to the present invention
FIG. 2 is a graph showing a change in body weight according to the test substance administration group.
FIG. 3 is a graph showing changes in body fat and abdominal fat mass according to the test substance administration group.
FIG. 4 is a photograph of DEXA (dual-energy x-ray absorptionmetry) according to administration of experimental material [A = normal control group: oral administration of 10 ml / kg of distilled water together with general diets, B = HFD control: high- D = high-fat diet with KCg 500 mg / kg orally, E = high-fat diet with KCa (high-fat diet) 500 mg / kg orally, F = high-fat diet with orally administered KCv 500 mg / kg)
FIG. 5 is a photograph showing the histopathological changes in the ovarian circumference and abdominal wall fat accumulation [A = normal control group: Oral administration of 10 ml / kg of distilled water together with general diets, B = HFD control group: KCg 500 mg / kg orally, and E = high-fat diet were fed with 250 mg / kg metformin orally with D = high-fat diet and KCa 500 mg / kg orally, F = high-fat diet with orally administered KCv 500 mg / kg].
FIG. 6 is a histopathological picture of pancreatic exocrine granule granule granules according to the test substance administration group [A = normal control group: Oral administration of 10 ml / kg of distilled water together with general diets, B = HFD control group: D = high-fat diet with KCg 500 mg / kg orally, E = high-fat diet with KCa (high-fat diet) 500 mg / kg orally, F = high-fat diet with KCv 500 mg / kg orally, IS = pancreatic Langerhans, PD = pancreatic parenchyma)

The method for preparing a powdered kimchi containing protein for preventing obesity according to the present invention comprises the steps of: preparing a sauce for kimchi containing soy protein and black garlic concentrate; Aging the seasoning sauce for the kimchi into a main ingredient of kimchi; And lyophilizing and pulverizing the aged kimchi.

Hereinafter, the contents of the present invention will be described in detail as follows.

1. Preparation of raw materials

This step is a preparation step of the raw material, and includes preparation for pickled cabbage, black garlic concentrate and soybean protein.

First, the pickled Chinese cabbage is pickled in brine. In the present invention, preferably 98.3% (w / w) of cabbage and 1.7% (w / w) of salt are preferred.

The black garlic concentrate is preferably obtained by purchasing raw garlic and subjecting it to aging and then extracting and concentrating it by a predetermined method. Preferably, in order to prevent destruction of nutritional components, Prepare concentrate [Brix 50 ~ 60%].

The soy protein may be obtained by drying the soybean according to a known method. Preferably, soy protein is used and the protein content is 50% or more.

2. Preparation of Black Garlic Natural Extract

In this step, a hot water extract is prepared, and the black garlic concentrate and calcium prepared in step 1 above are added thereto to prepare a black garlic natural extract.

More specifically, in this step, the dried anchovy is added in an amount of 3.0 to 7.0% by weight, dried seaweed 2.0 to 6.0% by weight, dried shrimp 1.0 to 5.0% by weight, papuri 1.7 to 5.7% 12.0% by weight of purified water is added to 48.0 ~ 52.0% by weight of purified water, followed by extraction at 60 to 80 ° C for 2 to 6 hours and filtration to prepare a hot water natural product extract. 18.0 ~ 22.0% by weight of black garlic concentrate, 0.1 to 0.5% by weight of calcium is added to prepare a black natural extract.

3. Preparation of soybean protein black garlic sauce

In this step, the black germ extract prepared in step 2 above, the soy protein in step 1, and the ingredients are mixed and aged to prepare soybean protein black germ sauce.

More specifically, in this step, soybean protein 20.0-30.0 wt%, black garlic extract 0.5-2.0 wt%, red pepper powder 1.0-4.0 wt%, anchovy sauce 1.0-5.0 wt%, garlic 1.0-5.0 wt%, ginger 0.1-1.0 1.0 to 5.0% by weight of onion, 1.0 to 4.0% by weight of onion, 1.0 to 3.0% by weight of glutinous rice flour, 1.0 to 5.0% by weight of sugar, 0.1 to 1.5% by weight of salt, and 1.0 to 2.0% by weight of sodium L- And then mixed to prepare soybean protein black garlic sauce containing soy protein and aged at 0 ~ 5 ℃ for 3 ~ 5 days.

4. Preparation and aging of kimchi

In this step, soybean protein black margarine prepared in step 3 above is prepared by fermenting the pickled cabbage prepared in step 1 above and aging to prepare kimchi.

More specifically, in this step, the Chinese cabbage kimchi having an increased protein content is prepared by slaughtering the aged soybean protein black germ oil sauce with 40.0 ~ 50.0 wt% of the salted Chinese cabbage and aging at 25 ~ 30 캜 for 2 ~ 3 days.

5. Lyophilization and Powdering

The aged kimchi is pulverized, for example, lyophilized using nitrogen at -70 to -20 ° C, and pulverized using a known pulverizer to prepare a lyophilized powdered kimchi.

The kimchi prepared by the above method has excellent sensory characteristics, and the protein content of the kimchi is increased, and in particular, a powdered kimchi which provides an excellent effect for preventing obesity is provided.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to examples and experimental examples. The present invention can be better understood by the following examples and experimental examples, and the following examples and experimental examples are only illustrative of the present invention, and it is intended to limit the scope of protection defined by the appended claims no.

[Example] Preparation of cabbage kimchi

In this embodiment, the Chinese cabbage kimchi was prepared according to the procedure shown in FIG. 1, and the detailed procedure is as follows.

1. Preparation of raw materials

Chinese cabbage: 98.3% (w / w) of cabbage, 1.7% (w / w) of salt,

Black Garlic Concentrate: The raw garlic was purchased and aged to produce black garlic. In order to prevent destruction of the nutrients, black garlic concentrate [Brix 60%] was obtained using a known vacuum low-temperature concentration method.

Soybean protein: soybean was dried and soybean protein having a protein content of 50% or more was prepared according to a known method.

2. Preparation of Black Garlic Natural Extract

5.0 wt.% Of dried anchovy, 4.0 wt.% Of dried sea tangle, 3.0 wt.% Of dried shrimp, 3.7 wt.% Of papuri, 4.0 wt.% Of radish head and 10.0 wt.% Of radish were added to 50 wt.% Of purified water. 20.0% by weight of black garlic concentrate and 0.3% by weight of naturally fermented calcium were added to the hot water natural product extract to prepare a black garlic natural product extract.

3. Preparation of soybean protein black garlic sauce

According to the ingredients and blending ratio shown in Table 1, 22.2% by weight of soybean protein, 5.5% by weight of black garlic extract, 3.0% by weight of red pepper powder, 4.0% by weight of anchovy sauce, 4.2% by weight of garlic, 0.8% 2.4 mass% of glutinous rice flour, 2.4 mass% of glutinous rice gum, 3.4 mass% of sugar, 0.6 mass% of salt, and 1.5 mass% of sodium L-glutamate were added and mixed to prepare soybean protein black germ sauce containing soy protein, ≪ / RTI > for 3 days.

4. Preparation and aging of kimchi

The cabbage kimchi was prepared by padding the above fermented soybean protein black garlic sauce with 46.0 wt% of salted Chinese cabbage and aging at 25 캜 for 3 days to increase the protein content.

5. Lyophilization Powderization

The aged kimchi was lyophilized using a freeze dryer and powdered to prepare a freeze - dried powdered kimchi.

Raw material Composition ratio (% by weight) Pickled Chinese cabbage (cabbage 98.3%, salt 1.7%) 46.0 Soy protein (Soy Protein, protein content 50% or more) 22.2 It was found that the extracts of natural black garlic extract (50.0% of purified water, 20.0% of brix 60%), 10.0% of radish, 5.0% of dried anchovy, 4.0% of dried seaweed, 4.0% of radish hair, 3.7% of papuri, Calcium 0.3%) 5.5 Garlic 4.2 onion 4.0 Anchovy sauce 4.0 Sugar 3.4 chili powder 3.0 Green onion 2.4 Glutinous rice paste 2.4 Sodium L-glutamate 1.5 ginger 0.8 saline 0.6 Sum 100.0

[Experimental Example 1] Animal Preclinical Test Related to Obesity ( in vivo ) - Determination of Effect of Reducing Weight Change

In order to evaluate the anti - obesity - related efficacy of high - protein kimchi supplemented with animal and vegetable proteins, body weight changes of experimental animals were observed according to high fat diet (HFD) intake of Table 2.

Composition of dietary feed used in animal experiments Furtherance* Normal Fat Diet (NFD) Highlander (HFD) Ingredient (g / kg) Casein 200 200 L-cysteine 3 3 Corn starch 150 72.8 Sucrose 500 172.8 cellulose 50 50 Soybean oil l 50 25 Lard 0 177.5 Mineral Mix 35 35 Vitamin mix 10 10 Choline tartrate 2 2 Energy (kcal / g) 4.00 4.73 Protein (% kcal) 20 20 Carbohydrates (% kcal) 64 35 Fat (% kcal) 16 45

* HFD was used with 45% Kcal / Fat pellet diets (Cat. No. D12451; Research Diet, New Brunswick, NJ, USA) dl and normal rodents pellet diet (Cat. No. 38057; Purinafeed, Seungnam, Korea) Respectively.

For animal experiments, the populations were classified as shown in Table 3.

Population classification in animal experiments group Diet Dose
(mg / kg / day) Treatment drug Animal No. Control group NFD 10 ml / kg Vehicle (distilled water) M01 ~ M08 HFD pellet 10 ml / kg Vehicle M09 ~ M16 Control drug HFD pellet 250 mg / kg Metformin
(Metformin) M17 to M24 HFD pellet 500 mg / kg KCg
Reference substance M25 to M32 active HFD pellet 500 mg / kg KCa
Experimental material M33 ~ M40 HFD pellet 500 mg / kg KCv
Experimental material M41 to M48

KCg = freeze-dried powder of kimchi, KCv = freeze-dried powder of general kimchi, KCv = freeze-dried kimchi with vegetable protein according to the present invention, NFD = normal pellet feed, HFD = 45% Kcal high fat diet, KCa = animal protein (brown goose larvae powder) Dry powder

Experimental animals were divided into two groups: experimental animals (HFD fed mice - mean body weight 30.69 ± 0.98 g, 28.40 to 32.50 g; normal feed mice - mean body weight 28.03 ± 1.24 g, 26.20 to 30.10 g) (P <0.01) in the HFD control group than in the normal control group, and the body weight gain during the one-week HFD adaptation period and the 84-day experimental period (P <0.01) compared to the normal control group.

On the other hand, in the group of 250 mg / kg of metformin and 500 mg / kg of KCa, the KCv and KCg 500 mg / kg administration groups showed a significant (p <0.01 or p <0.05). The body weight gain of 84 days in the order of metformin 250 mg / kg, KCv, KCa and KCg 500 mg / kg was also significantly decreased (p <0.01) compared to the HFD control Respectively.

Particularly, in the KCa and KCv 500 mg / kg administration group, the body weight reduction was significant (p <0.01 or p <0.05) as compared with the KCg 500 mg / kg administration group at 42 and 28 days after the administration, (P < 0.01). On the other hand, significant changes in body weight and body weight were not observed in the KCa 500 mg / kg administration group (FIG. 2) compared to the KCv 500 mg / kg administration group.

In the case of metformin 250 mg / kg, KCg, KCa and KCv 500 mg / kg, the amount of body weight gain during 84 days of administration was 425.63% compared to the normal control group. -19.39, -36.60 and -40.94%, respectively.

[Experimental Example 2] Preclinical animal test for obesity ( in vivo ) - Determination of change in average feed intake

A significant decrease in mean feed intake (p <0.01) was observed in all HFD feed groups compared to the normal control group, but no significant change in mean feed intake was observed in the experimental group compared to the HFD control group (Table 4).

Mean feed intake was 1.27, 0.06, and 0.16, respectively, in the HFD control group compared with the control group. However, in the 250 mg / kg, KCg, KCa and KCv 500 mg / kg metformin groups, -0.68%, respectively.

Changes in body weight and average feed intake by experimental group division Weight in days after initial test substance treatment (g) Weight gain Average feed consumption (g) 8 days ago
[A] 1 day ago
[B] 0 days *
[C] 84 days *
[D] Adaptation period
[BA] Duration of administration
[DC] Control group normal 27.48 ±
0.99 28.03 ±
1.24 25.20 ±
1.28 29.15 ±
1.89 0.55 ±
0.45 3.95 ±
1.35 4.57 ±
0.35 HFD 27.50 ±
1.08 30.76 ±
1.21 27.75 ±
1.37 48.51 ±
3.09 3.26 ±
0.22 20.76 ±
2.27 3.75 ±
0.26 Reference substance Metformin 27.46 ±
0.99 30.68 ±
0.99 27.71 ±
1.08 38.04 ±
1.08 3.21 ±
0.26 10.33 ±
1.24 3.80
0.38 KCg
500 mg / kg 27.53 ±
1.06 30.71 ±
1.02 27.61 ±
0.94 44.35 ±
1.57 3.19 ±
0.20 16.74 ±
1.59 3.75 ±
0.27 Test substance KCa
500 mg / kg 27.51 ±
0.80 30.63 ±
1.00 27.68 ±
0.66 40.84 ±
2.01 3.11 ±
0.28 13.16 ±
2.20 3.76 ±
0.33 KCv
500 mg / kg 27.49 ±
0.96 30.68 ±
0.95 27.66 ±
0.97 39.93 ±
1.39 3.19 ±
0.25 12.26 ±
1.56 3.72 ±
0.28

[Experimental Example 3] Animal Preclinical Test Related to Obesity ( in vivo ) - Decrease in the amount of fat and abdominal fat

In the HFD control group, the body fat and abdominal fat accumulation was significantly increased (p <0.01) compared to the normal control group, whereas the metformin 250 mg / kg, KCv, KCa and KCg 500 mg / (P <0.01) decrease in abdominal cumulative fat mass.

Especially, the decrease of body fat and abdominal fat was significantly (p <0.01 or p <0.05) lower in KCa and KCv 500 mg / kg than in KCg 500 mg / kg. On the other hand, in the group administered with KCa 500 mg / kg, significant changes in the amounts of body fat and abdominal fat were not recognized compared with the group administered with KCv 500 mg / kg (FIGS. 3 and 4).

The amount of body fat in the HFD control group was 255.73% compared to that of the normal control group. However, in the 250 mg / kg, KCg, KCa and KCv 500 mg / kg metformin groups, -50.70, -24.06, 37.52 and -42.94%, respectively.

In the HFD control group, 230.14% of the HFD control group showed a change of 230.14%, while the 250 mg / kg, KCg, KCa and KCv 500 mg / kg groups of metformin showed -52.84 and -23.83, 38.14 and -43.53%, respectively.

[Experimental Example 4] Animal Preclinical Test Related to Obesity ( in vivo ) - Decrease in the amount of fat and abdominal fat

In the HFD control group, the relative and absolute weights of the ovarian and abdominal wall follicles were significantly increased (p <0.01) compared to the normal control group. However, metformin 250 mg / kg, KCv, KCa and KCg 500 mg / (P <0.01 or p <0.05), respectively, compared to HFD control group. In particular, the KCa and KCv 500 mg / kg group showed a significant decrease compared to the KCg 500 mg / kg group p <0.01 or p <0.05), respectively. On the other hand, in the group administered with KCa 500 mg / kg, significant changes in the ovarian circumferential and abdominal wall cumulative fat weights were not observed compared with the KCv 500 mg / kg group (Tables 5 and 6, FIG. 5).

Fat accumulation according to experimental group division Absolute long-term weight (g) liver kidney Pancreas Around the ovary Abdominal wall Control group normal 1.060 0.183 0.194 0.063 0.061 HFD 1.631 0.286 0.179 0.616 0.393 Reference Metformin 1.257 0.211 0.197 0.191 0.176 KCg 500 mg / kg 1.497 0.253 0.189 0.459 0.278 Experimental material KCa 500 mg / kg 1.377 0.237 0.197 0.313 0.211 KCv 500 mg / kg 1.337 0.232 0.196 0.278 0.201

The absolute and relative weights of cumulative fat in the ovary were 879.32 and 486.17%, respectively, in the HFD control group compared to the control group. In the 250 mg / kg metformin, KCg, KCa and KCv 500 mg / Respectively, and the relative weight changes of ovarian cumulative fat were -60.67, -19.06, -39.80, and -45.26%, respectively, which were -68.98, -25.54, -49.11 and -54.87%, respectively.

The absolute and relative weights of the abdominal wall fat were 546.30 and 292.75%, respectively, in the HFD control group compared with the HFD control group in the metformin 250 mg / kg, KCg, KCa and KCv 500 mg / Showed the changes of absolute weight of -55.08, -29.32, -46.26 and -48.84%, respectively, and -42.78, -22.76, -36.26 and -37.94%, respectively.

Fat accumulation relative to the experimental group division Relative Organ Weight (g) liver kidney Pancreas Around the ovary Abdominal wall Control group normal 3.643 0.631 0.666 0.218 0.207 HFD 3.374 0.593 0.369 1.275 0.811 Reference Metformin 3.308 0.556 0.517 0.503 0.464 KCg 500 mg / kg 3.379 0.570 0.428 1.032 0.627 Experimental material KCa 500 mg / kg 3.382 0.583 0.483 0.768 0.517 KCv 500 mg / kg 3.350 0.582 0.490 0.698 0.504

[Experimental Example 5] Preclinical animal test for obesity ( in vivo ) - Histopathological change of pancreatic exocrine granule zymogen granule

In the HFD control group, the secretion of zymogen granules from the exocrine glands was increased, and the ratio of the eosinophil granules in the exocrine pancreatic exocrine fraction was lower than that of the normal controls (p <0.01) (P <0.01) in the order of metformin 250 mg / kg, KCv, KCa, and KCg 500 mg / kg in the order of KCa and KCv 500 mg / kg (P <0.01 or p <0.05) was higher in the treated group than in the 500 mg / kg group treated with KCg. On the other hand, in the KCa 500 mg / kg group, there was no significant histopathological change of the pancreatic zymogen granules compared to the KCv 500 mg / kg group (Table 7).

Histopathological changes of pancreatic exocrine subunit granules according to experimental group division Zymogen granule
(% / Mm 2) Average Langerhans (number / 10mm2) Average Langerhans' diameter (占 퐉) Insulin-IR cells (cells / mm 2) [A] Glucagon-IR cells (cells / mm 2) [B] Insulin / glucagon ratio [A / B] Control group normal 40.11 ±
5.04 5.25 ±
1.67 103.68 ±
12.81 490.13 ±
11.54 153.25 ±
29.13 3.21 ±
0.53 HFD 16.33 ±
5.70 18.50 ±
3.07 208.79 ±
24.63 2967.00 ±
405.62 470.38 ±
41.70 6.37 ±
1.23 Reference Metformin 36.75 ±
6.03 7.63 ±
1.06 137.94 ±
19.02 890.63 ±
113.94 236.00 ±
20.87 3.80
0.56 KCg 500 mg / kg 28.64 ±
3.40 13.00 ±
2.39 178.54 ±
11.18 2252.13 ±
293.25 430.17 ±
22.72 5.22 ±
0.50 Experimental material KCa 500 mg / kg 33.65 ±
2.86 9.25 ±
1.49 153.09 ±
11.70 1545.63 ±
181.08 361.50
37.53 4.30 ±
0.56 KCv 500 mg / kg 38.04 ±
7.13 8.50 ±
2.56 143.88 ±
11.65 1374.38 ±
363.89 339.00 ±
59.47 4.07 ±
0.86

The ratio of zymogen granules in the exocrine pancreatic excretion was -59.28% in the HFD control group compared to the HFD control group in the metformin 250 mg / kg, KCg, KCa and KCv 500 mg / kg groups 125.04, 75.35, 106.05 and 132.91%, respectively.

[Experimental Example 6] Sensory evaluation

In order to compare and determine the sensory differences of kimchi in the above examples and comparative examples (soy protein and black garlic concentrate-free additive group), 10 eyes of 30 males and 10 females were visually inspected for color, taste, And the overall acceptability was evaluated by the 5-point scoring method. The results are shown in Table 8 below.

Sample color flavor incense Overall likelihood Example 4.9 4.9 4.7 4.8 Comparative Example 3.9 3.6 3.7 3.7

As shown in Table 8, the kimchi prepared according to the example of the present invention showed excellent color, taste, and flavor when compared with the kimchi of the comparative example, and the sensory quality was also improved.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

Claims (5)

delete delete delete Preparing pickled cabbage, black garlic concentrate and soy protein;
Dried shrimp 2.0 to 6.0 wt%, dried shrimp 1.0 to 5.0 wt%, papuri 1.7 to 5.7 wt%, pollack head 2.0 to 6.0 wt%, and no 8.0 To 12.0% by weight of purified water is added to 48.0 to 52.0% by weight of purified water, followed by extraction at 60 to 80 ° C for 2 to 6 hours and filtration to prepare a hot water natural product extract. 18.2 to 22.0% Adding 0.1 to 0.5% by weight of fermentation calcium to produce a natural garlic extract;
Preparing a soybean protein black garlic sauce by mixing and aging 1.0 to 10.0% by weight of a natural garnet extract, 20.0 to 30.0% by weight of soybean protein, and a supplementary ingredient based on the weight of kimchi;
A step of fermenting soybean protein black garlic sauce with 40.0 ~ 50.0 wt% of pickled Chinese cabbage on the basis of the weight of kimchi; And
And a step of lyophilizing and aging the aged kimchi to prepare a powdered kimchi containing protein for obesity prevention. 5. The method of claim 4,
1.0 to 5.0% by weight of anchovy sauce, 1.0 to 5.0% by weight of garlic, 0.1 to 1.0% by weight of ginger, 1.0 to 5.0% by weight of onion, 1.0 to 4.0% by weight of onion, , 1.0 to 3.0% by weight of a glutinous rice paste, 1.0 to 5.0% by weight of sugar, 0.1 to 1.5% by weight of salt, and 1.0 to 2.0% by weight of sodium L-glutamate .

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