KR102272549B1 - Functional food composition for kimchi seasoning having antioxidant property and allergic dermatitis treatment property and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a functional kimchi seasoning composition having antioxidant and allergic dermatitis treatment properties, comprising a complex extract of yellow white extract, bamboo salt, ginger extract, jujube extract, licorice extract, licorice root extract, and licorice root extract, and a method for preparing the same. . Through this, the present invention provides a functional kimchi seasoning composition that does not cause toxicity and has antioxidant and allergic dermatitis treatment properties.

Description

Functional kimchi seasoning composition having antioxidant activity and allergic dermatitis treatment activity, and method for preparing the same {FUNCTIONAL FOOD COMPOSITION FOR KIMCHI SEASONING HAVING ANTIOXIDANT PROPERTY AND ALLERGIC DERMATITIS TREATMENT PROPERTY AND METHOD FOR MANUFACTURING THE SAME}

The present invention relates to a composition for a functional kimchi seasoning having antioxidant activity and therapeutic activity for allergic dermatitis, and a method for preparing the same.

The human body generates necessary energy by supplying oxygen from the air to the body through respiration, but in this process, reactive oxygen species (ROS), an extra oxygen, is generated. Active oxygen promotes various diseases and aging by oxidizing various organelles including DNA and cell membranes with high oxidizing power.

Antioxidants that remove free radicals include carotenoids (beta-carotene, lycopene, lutein), mainly plant carbohydrates, flavonoids (anthocyanin, catechin, resveratrol, proanthocyanidin), isoflavones (genistein, daidzein), Vitamin E, vitamin C, etc.

On the other hand, factors involved in allergic dermatitis include inflammatory mediators such as IgE, TNF-α and IL-1β, inflammatory mediators such as histamine, prostaglandin, and leukotriene. , inflammatory enzymes such as cyclooxygenase-2 (COX-2), lipoxygenase (LO), and inducible nitric oxide synthase (iNOS). Immune cells involved in allergic dermatitis include mast cells, macrophages, and various lymphocytes.

Although modern medicine has developed, there is still no cure medical technology for allergic skin diseases, which are on the rise, and treatment focused on symptom relief (local steroids, topical immunomodulators, systemic steroids, systemic immunosuppressants, antihistamines, interferon gamma, etc.) As it is mainly performed, patients have high expectations for natural substances for fundamental treatment without the side effects of synthetic drugs and recurrence of disease. In addition, attempts to graft these natural substances with food are increasing.

On the other hand, kimchi is a salted fermented food made by pickling vegetables such as radish, cabbage, cucumber, etc. Kimchi is a traditional fermented food and can be used as a useful source of lactic acid bacteria and vitamin C. In addition, kimchi is a national favorite food, and has the advantage of not being culled in a modern diet and having a high intake rate.

Therefore, there is a growing demand for research and development to combine natural substances with antioxidant and allergic dermatitis treatment properties with foods with excellent intake and palatability, such as kimchi, while having excellent safety and effectiveness even when consumed for a long period of time due to lack of cytotoxicity. is increasing

One object of the present invention is to achieve an excellent degree of safety and effectiveness, and to have anti-oxidation and allergic dermatitis treatment properties without causing toxicity even when ingested for a long period of time, and a composition for seasoning for functional kimchi and its industrially useful To provide a manufacturing method.

Another object of the present invention is to have excellent scavenging ability for DPPH (2,2-diphenyl-1-picrylhydrazyl) radical, and to inhibit enzyme activity against COX-2 (cyclooxygenase-2), a major enzyme that induces inflammation in allergic dermatitis. An object of the present invention is to provide an excellent functional kimchi seasoning composition and an industrially useful manufacturing method thereof.

An embodiment of the present invention is a functional kimchi seasoning having antioxidant activity and allergic dermatitis treatment comprising a complex extract containing a yellow white extract, bamboo salt, ginger extract, jujube extract, licorice extract, ginseng extract and licorice extract as an active ingredient. It relates to a composition for

The complex extract is the complex extract 0.01 wt% to 20 wt% of Hwangbaek extract, 0.5 wt% to 50 wt% of bamboo salt, 0.01 wt% to 20 wt% of ginger extract, 0.01 wt% to 15 wt% of jujube extract, 0.01 wt% of licorice extract Weight% to 15% by weight, 0.01% by weight to 15% by weight of the extract, and 0.01% to 15% by weight of the lichen extract may be contained.

The functional kimchi seasoning composition may further include a sauce containing garlic, ginger, red pepper powder, green onion, salted fish and natural sweetener.

The natural sweetener may include one or more of sugar, honey, persimmon vinegar and oligosaccharide.

Another embodiment of the present invention relates to a method for preparing a composition for a functional kimchi seasoning having the aforementioned antioxidant activity and allergic dermatitis treatment ability.

Specifically, the method for preparing a composition for a functional kimchi seasoning having antioxidant activity and allergic dermatitis treatment ability comprises the steps of preparing a hwangbaek extract, bamboo salt, ginger extract, jujube extract, licorice extract, ginseng extract and licorice extract; and 0.01 wt% to 20 wt% of Hwangbaek extract, 0.5 wt% to 50 wt% of bamboo salt, 0.01 wt% to 20 wt% of ginger extract, 0.01 wt% to 15 wt% of jujube extract, 0.01 wt% to 15 wt% of licorice extract, preparing a complex extract by mixing 0.01% to 15% by weight of the oleifera extract and 0.01% to 15% by weight of the lichen extract; includes

The present invention provides a functional kimchi seasoning composition having antioxidant and allergic dermatitis treatment properties without causing toxicity, and industrially useful production of the functional kimchi seasoning composition capable of achieving safety and effectiveness to an excellent degree provide a way

1 shows the evaluation results of the COX-2 enzyme activity inhibitory ability of Experimental Example 1.
2 shows the results of the evaluation of antioxidant activity according to the DPPH scavenging activity of Experimental Example 1.

As used herein, the term "extract" is obtained by a general extraction method from each target raw material, and is not limited according to the phase of the substance, and may be, for example, a liquid phase, a solid phase, or a mixed phase.

An embodiment of the present invention is a functional kimchi seasoning having antioxidant activity and allergic dermatitis treatment comprising a complex extract containing a yellow white extract, bamboo salt, ginger extract, jujube extract, licorice extract, ginseng extract and licorice extract as an active ingredient. It relates to a composition for Through this, the present invention provides a functional kimchi seasoning composition having antioxidant and allergic dermatitis treatment properties without causing toxicity.

The functional kimchi seasoning composition of the present invention contains the complex extract as an active ingredient, thereby helping the fermentation of lactic acid bacteria when applied to kimchi production, inhibiting the growth of harmful bacteria by antibacterial action, and enhancing the taste and flavor to an excellent degree. implement

In particular, the functional kimchi seasoning composition of the present invention contains each single ingredient by the overall complex synergistic action of the yellow white extract, bamboo salt, ginger extract, jujube extract, licorice extract, ginseng extract, and oilseed extract contained in the complex extract used as an active ingredient. Compared to the case of using the same amount of the component, a significantly improved DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging ability is realized. In addition, the complex extract can implement the effect of inhibiting the activity of the inflammation-inducing enzyme COX-2 (cyclooxygenase-2) at an excellent level.

The functional kimchi seasoning composition of the present invention not only realizes excellent antioxidant and anti-inflammatory effects by the overall complex synergistic action, but also prevents the occurrence of allergic dermatitis promoted by inflammatory enzymes, improves allergic dermatitis and allergic dermatitis It is possible to realize a therapeutic effect, prevent oxidative damage to human dermal fibroblasts, and realize a remarkably excellent effect of reducing skin allergy symptoms.

The allergic dermatitis may be, for example, atopic dermatitis known to be highly related to cyclooxygenase-2 (COX-2), an inflammatory enzyme.

Hwangbaek (Phellodendri Cortex) used in the complex extract is the stem bark of Phellodendron amurense Ruprecht or Phellodendron chinense Schneider, which is dried after removing the bark. The yellow white contains 0.6% by weight or more of berberine or berberine chloride with respect to the dry matter, so it can provide various effects such as anti-inflammatory, anti-inflammatory, sedative, antibacterial, antifungal, detoxification, diuretic, gastric and subcutaneous bleeding absorption.

The hwangbaek extract is not particularly limited, but may be an extract extracted by heating at 80°C to 100°C after adding 3 to 10 times water or 10 v/v% to 60 v/v% hydrous ethanol to the hwangbaek peel. have. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solid content of the hwangbaek extract may be 0.5 wt% to 15 wt% of the hwangbaek extract. In this case, the Hwangbaek extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the Hwangbaek extract in the total complex extract may be 0.01 wt% to 20 wt%, specifically 1 wt% to 15 wt%, more specifically 5 wt% to 15 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

Bamboo salt used in the complex extract is prepared by repeatedly melting by high-temperature treatment by putting sea salt in a bamboo barrel, and is not particularly limited as long as it is general bamboo salt. Bamboo salt prepared in this way not only strengthens the stomach, has excellent detoxification, but also enhances sterilization by increasing white blood cells, is excellent for blood purification, anti-inflammatory, and antipyretic, and purifies the air, removes odors, and promotes appetite. It is effective. In addition, unlike sea salt, bamboo salt is characterized in that heavy metals are completely removed, various minerals are more abundant, and it exhibits alkalinity.

Specifically, the bamboo salt is made by putting sea salt from the west coast into king bamboo, plugging it with ocher, and putting it in an iron container one by one, and then burning it with a pine tree to grind the remaining salt pillars when the king bamboo is burnt, and then, as in the first one, make a new king again. After putting it in bamboo, sealing it with ocher, and repeating 8 times of burning with pine in an iron container, the ninth time may be manufactured by the 9th molten bamboo salt manufacturing method by adding rosin to increase the heat and melting the salt. it is not

More specifically, the bamboo salt may be the 9 times bamboo salt that is minced Korean sun-dried salt into the king bamboo of Jirisan, and the process of burning it with pine wood is repeated 8 times, and the ninth time is melted at high heat of 1,400° C. or more with rosin. This 9-fold cystitis realizes a total effective improvement rate of 91.95% for patients with gastrointestinal diseases such as gastritis and gastric ulcer, and has no toxicity or damage to the mucous membrane of the stomach or intestines. In addition, unlike conventional salt and sea salt, which are acidic, with an alkalinity of pH 8 to 13, it has an effect of neutralizing an acidified diet and can implement an effect of suppressing the production of substances that cause inflammation.

The content of bamboo salt in the total complex extract may be 0.5 wt% to 50 wt%, specifically 2 wt% to 30 wt%, more specifically 5 wt% to 25 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

The ginger used in the complex extract is not particularly limited as long as it is the rhizome of the ginger family (Zingiberaceae) plant ginger (Zingiber officinale Roscoe). The ginger provides an anti-inflammatory effect by supplying active ingredients such as Farnesol, Cineole, Zingiberene, Zingiberol, Gingerone, and Shogaol. can do.

The ginger extract is not particularly limited as long as it is an extract of ginger root, but after adding 2 to 10 times water or 10 v/v% to 60 v/v% hydrous ethanol to the ginger root, at 80°C to 100°C It may be an extract extracted by heating. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solid content of the ginger extract may be 0.5 wt% to 10 wt% of the ginger extract. In this case, the ginger extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the ginger extract in the total complex extract may be 0.01 wt% to 20 wt%, specifically 1 wt% to 18 wt%, more specifically 3 wt% to 15 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

The jujube used in the complex extract is not particularly limited as long as it is the fruit of the Rhamnaceae jujube tree (Zizyphus jujuba Miller var. inermis Rehder) or the Boeun jujube tree (Zizyphus jujuba Miller var. hoonensis T. B. Lee). The jujube is D-Fructus, D-Glucose, Sucrose, Oleanic acid, date sugar (zizyphoside, Jujuboside B) saponin-based components (Zizyphussaponin I, II, III), rutin, scopoletin, vitamin A , C, thiamine, riboflavin, niacin, etc. may be provided as active ingredients.

The jujube extract is not particularly limited as long as it is an extract of a jujube fruit, but after adding 2 to 10 times water or 10 v/v% to 60 v/v% hydrous ethanol to the jujube fruit, at 80° C. to 100° C. It may be an extract extracted by heating. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solid content of the jujube extract may be 0.5 wt% to 15 wt% of the jujube extract. In this case, the jujube extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the jujube extract in the total complex extract may be 0.01 wt% to 15 wt%, specifically 1 wt% to 13 wt%, more specifically 3 wt% to 10 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

Licorice used in the complex extract may be the root and rhizome of licorice (Glycyrrhizae Radix et Rhizoma) as it is or may have the bark removed, but is not limited thereto. Such licorice gives a sweet taste to the functional kimchi seasoning composition of the present invention, improves taste harmony with other ingredients including a large amount of starch granules, and has an excellent effect of enhancing flavor. In addition, the licorice contains a large amount of glycyrrhizic acid, liquiritigenin, cysteine, glycine, and the like to further improve antioxidant, anti-inflammatory and allergic dermatitis therapeutic properties.

The licorice extract is not particularly limited as long as it is an extract of licorice root, but after adding 2 to 10 times water or 10 v/v% to 60 v/v% hydrous ethanol for licorice root, at 80°C to 100°C It may be an extract extracted by heating. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solid content of the licorice extract may be 0.5 wt% to 10 wt% of the licorice extract. In this case, the licorice extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the licorice extract in the total complex extract may be 0.01 wt% to 15 wt%, specifically 5 wt% to 14 wt%, more specifically 5 wt% to 12 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

Anemarrhenae Rhizoma used in the complex extract is a dried rhizome of Anemarrhena asphodeloides Bung, and contains more than 0.7% by weight of manganferrin, so it has various effects such as antipyretic, antibacterial, sedative, expectorant, anti-inflammatory, anti-inflammatory, etc. can be given

The extract is not particularly limited, but may be an extract extracted by heating at 80°C to 100°C after adding 2 to 10 times of water or 10 v/v% to 60 v/v% hydrous ethanol for Zymo. . Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solids content of the Zimo extract may be 1% to 15% by weight of the Zymo extract. In this case, the Zimo extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the Zimo extract in the total complex extract may be 0.01 wt% to 15 wt%, specifically 2 wt% to 15 wt%, more specifically 2 wt% to 10 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

Ponciri Fructus Immaturus used in the complex extract is a dried product of the unripe fruit of rutaceae and Poncirus trifoliata Rafinesque, which contains 2.0 wt% or more of poncirin and 0.7 wt% or more of naringin, It can impart various effects such as contraction action, gastrointestinal peristalsis enhancing action, blood pressure increase action, strong heart action, diuretic action, etc., and has an excellent effect in relieving urticaria, rash and itching.

The fruit extract is not particularly limited, but may be an extract extracted by heating at 80° C. to 100° C. after adding 2 to 10 times water or 10 v/v% to 60 v/v% hydrous ethanol with respect to the fruit. . Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement more excellent antioxidant activity and allergic dermatitis treatment ability.

The solids content of the fruit extract may be 0.5 wt% to 15 wt% of the fruit extract. In this case, the fruit extract can provide an excellent flavor for application as a functional kimchi seasoning composition while providing a high content of anti-inflammatory and antioxidant active ingredients.

The content of the fruit extract in the total complex extract may be 0.01 wt% to 15 wt%, specifically 1 wt% to 15 wt%, more specifically 5 wt% to 15 wt%. Within the above range, the functional kimchi seasoning composition of the present invention does not cause toxicity, and can implement superior antioxidant activity and allergic dermatitis treatment ability.

The functional kimchi seasoning composition may further include a sauce containing garlic, ginger, red pepper powder, green onion, salted fish and natural sweetener. Through this, it can be applied as a seasoning suitable for fermenting kimchi and imparting a unique taste and aroma to the production of kimchi.

The content of each component included in the sauce is not particularly limited as long as it is used for general kimchi production. It can be added or subtracted according to the desired taste of kimchi and the degree of fermentation.

The natural sweetener may include one or more of sugar, honey, persimmon vinegar and oligosaccharide. Through this, it is possible to improve the degree of fermentation of lactic acid bacteria during the production of kimchi without the use of synthetic sweeteners, and to enhance the taste and flavor of kimchi.

Another embodiment of the present invention relates to a method for preparing a composition for a functional kimchi seasoning having the aforementioned antioxidant activity and allergic dermatitis treatment ability.

Specifically, the method for preparing a composition for a functional kimchi seasoning having antioxidant activity and allergic dermatitis treatment ability comprises the steps of preparing a hwangbaek extract, bamboo salt, ginger extract, jujube extract, licorice extract and licorice extract, respectively; and 0.01 wt% to 20 wt% of Hwangbaek extract, 0.5 wt% to 50 wt% of bamboo salt, 0.01 wt% to 20 wt% of ginger extract, 0.01 wt% to 15 wt% of jujube extract, 0.01 wt% to 15 wt% of licorice extract, Preparing a complex extract by mixing 0.01% to 15% by weight of the extract and 0.01% to 15% by weight of the oleander extract; includes

In the above preparation step, the preparation of bamboo salt may be to mince Korean sun-dried salt into king bamboo of Mt. Jiri, and repeat the process of burning with pine wood for 8 times, and the ninth may be to melt it with rosin at high heat of 1,400° C. or higher. Through such a method of preparing bamboo salt, the bamboo salt has no toxicity or damage to the human body, has an effect of neutralizing an acidified diet, and further improves the effect of inhibiting the production of substances that cause inflammation, thereby treating allergic dermatitis It has an advantageous effect to be applied as a pharmaceutical or food composition for

In the preparing step, each of the yellow white extract, the ginger extract, the jujube extract, the licorice extract, the licorice extract, and the licorice extract is specifically prepared by adding 2 to 10 folds of water or 10 v to each extraction target material. After adding /v% to 80 v/v% aqueous ethanol, it may be an extract extracted by heating at 80°C to 100°C. Through the preparation method of each extract as described above, each extract does not cause toxicity, reduces itching, erythema and edema triggered by allergic dermatitis, and has superior antioxidant activity, anti-inflammatory and allergic dermatitis treatment ability can be implemented

The step of preparing the complex extract includes mixing each of the yellow white extract, bamboo salt, ginger extract, jujube extract, licorice extract, licorice root extract and licorice extract prepared by the above-described method.

Specific details of each component included in the complex extract are as described above.

After the step of preparing the complex extract, a step of mixing a seasoning sauce containing garlic, ginger, red pepper powder, green onion, salted fish and natural sweetener with the complex extract may be performed. Specific details of the sauce are the same as described above.

Another embodiment of the present invention relates to kimchi using the above-described composition for seasoning kimchi and a method for preparing the same. The kimchi is fermented and manufactured containing the composition for seasoning for kimchi, so that anyone, regardless of age or gender, can eat safely for a long time at the table every day, and can continuously implement antioxidant and allergic dermatitis treatment, and atopic dermatitis. It can help in prevention and treatment.

In addition, the kimchi inhibits the activity and expression of cyclooxygenase-2 (COX-2), an inflammatory enzyme, suppresses degranulation of mast cells, suppresses histamine release, and suppresses the secretion of inflammatory cytokines, , excellent antioxidant activity can be realized.

The method for producing kimchi of the present invention includes the steps of first washing Chinese cabbage, radish or cucumber and then pickling it in bamboo salt; And mixing the pickled cabbage, radish or cucumber with the seasoning composition for kimchi of the present invention as described above; may include.

The type of vegetables for kimchi including the cabbage, radish and cucumber is not particularly limited, and one type may be used alone, or two or more types may be mixed and included. In this case, cabbage, radish, cucumber mixed kimchi, or cabbage kimchi, cucumber kimchi, radish kimchi, and the like may be provided in various ways.

In the kimchi manufacturing method of the present invention, in a different order from the conventional kimchi manufacturing method of pickling and rinsing cabbage in sea salt, the cabbage, radish, and cucumber are first washed clean and then pickled with bamboo salt. The reason is to maximize the efficacy and use of bamboo salt. If cabbage, radish, and cucumber are washed and then pickled in bamboo salt, the active ingredients in the juice of cabbage, radish, and cucumber are not wasted, and more bamboo salt is absorbed into the cabbage, radish, and cucumber so that more bamboo salt is consumed. The effect of bamboo salt can be used to the maximum, and in particular, the fermentation effect can be maximized as the juice of bamboo salt, Chinese cabbage, radish, and cucumber is fermented.

In the kimchi manufacturing method of the present invention, when cutting and washing the stem of a cabbage, a method of washing with water at room temperature or a method of preventing damage to the cabbage leaves by pouring warm water once can be used. There are two methods: washing Chinese cabbage, radish, and cucumber and then sprinkling bamboo salt with powder, or mixing bamboo salt with water and spraying bamboo salt water.

In the method for producing kimchi of the present invention, the salinity of Chinese cabbage, radish, and cucumber can be adjusted to 0.5% to 3% by using bamboo salt. For patients who need a low-salt diet, it can be reduced to 0.1% to 2%. Alternatively, a salinity of 3% or more to 10% is possible. Through such a method of producing kimchi, the potency is enhanced by fermentation, and has an advantageous effect to be applied as a pharmaceutical or food composition for the treatment of atopic dermatitis.

In the mixing step, pickled cabbage, radish or cucumber is mixed with the above-described seasoning composition for kimchi of the present invention and seasoned. The content of the seasoning composition may be 0.01 wt% to 10 wt% based on the total weight of the kimchi. Within the above range, while maintaining the taste and aroma of kimchi, the lactic acid bacteria can be fermented to an excellent degree.

Example

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and cannot be construed as limiting the present invention in any sense.

Content not described in this specification will be omitted because it can be technically inferred sufficiently by those skilled in the art.

Preparation Example 1

Four times of drinking water was added to Hwangbaek, and hot water extraction was performed at 100° C. for 2 hours to obtain Hwangbaek extract. The content of solids in the Hwangbaek extract prepared as described above was 5.3 wt%.

Preparation 2

After putting sea salt from the west coast in a bamboo, stopper it with ocher, put it in a bamboo salt furnace (iron container), and then burn it with a pine wood fire at 800℃, crush the remaining salt pillars, and put it in a new king bamboo like the first one and make it with ocher. After sealing and repeating 8 times of burning with pine in a bamboo salt furnace (iron container), in the ninth time, rosin is added and the temperature is raised to 1400°C, the molten salt pillar is cooled at room temperature for 12 hours and pulverized to produce bamboo salt did.

Preparation 3

4 times drinking water was added to ginger, and hot water extraction was performed at 100° C. for 2 hours to obtain a ginger extract. The content of solids in the ginger extract prepared as described above was 8.8% by weight.

Preparation 4

Four folds of drinking water was added to the jujube, and hot water extraction was performed at 100° C. for 2 hours to obtain a jujube extract. The content of solids in the jujube extract prepared as described above was 7.6 wt%.

Preparation 5

By adding 4 folds of drinking water to licorice, hot water extraction was performed at 100° C. for 2 hours to obtain a licorice extract. The content of solids in the licorice extract prepared as described above was 6.1 wt%.

Preparation 6

Four folds of drinking water was added to Zymo, and hot water extraction was performed at 100° C. for 2 hours to obtain a Zymo extract. The content of solids in the Zymo extract prepared as described above was 8.5% by weight.

Preparation 7

Four folds of drinking water was added to the fruit, and hot water extraction was performed at 100° C. for 2 hours to obtain a fruit extract. The content of solids in the fruit extract prepared as described above was 7.4% by weight.

Example 1

10% by weight of the hwangbaek extract prepared in Preparation Examples 1 to 7, 40% by weight of bamboo salt, 10% by weight of ginger extract, 10% by weight of jujube extract, 10% by weight of licorice extract, 10% by weight of licorice extract and 10% by weight of fruit extract are mixed. Thus, the complex extract of Example 1 was prepared.

Example 2

10% by weight of the complex extract prepared in Example 1, 10% by weight of minced garlic, 10% by weight of minced ginger, 5% by weight of green onion, 5% by weight of salted fish, 50% by weight of red pepper powder and 10% by weight of natural sweetener (honey) are mixed Thus, a composition for a functional kimchi seasoning of the present invention was prepared.

Comparative Examples 1 to 7

Hwangbaek extract (Comparative Example 1), bamboo salt (Comparative Example 2), ginger extract (Comparative Example 3), jujube extract (Comparative Example 4), licorice extract (Comparative Example 5), Zymo extract (Comparative Example 2) prepared in Preparation Examples 1 to 7 Comparative Example 6) and a fruit extract (Comparative Example 7) were prepared individually, respectively.

<Experimental example>

The efficacy of the functional kimchi seasoning composition samples prepared in Example 1 and Comparative Examples 1 to 7 was evaluated through the experiments of Experimental Examples 1 to 2 as follows.

Experimental Example 1. Measurement of enzymatic activity inhibition of COX-2 (cyclooxygenase-2)

In order to investigate the efficacy of inhibiting the activity of COX-2 (cyclooxygenase-2), the main enzyme that causes inflammation in allergic dermatitis, arachidonic acid, a substrate of the COX-2 enzyme, was used to It was measured using the phenomenon of discoloration by inducing oxidation.

Experimental method: Put 10 μl of COX-2 enzyme, 10 μl of heme, and 950 μl of reaction buffer into a 1.5 ml tube, add 20 μl of sample, stabilize at 37° C. for 5 minutes, add 10 μl of arachidonic acid, and react at 37° C. for 2 minutes, followed by 1M HCl 50 μl was added and the reaction was stopped. Add 100 μl of SnCl _2, mix well, stabilize at room temperature for 5 minutes, and dilute the reaction solution 2000-fold and 4000-fold with EIA buffer, and then dispense 50 μl of this to a 96-well plate coated with prostaglandin antibody. 50 μl of PGs screening AChE tracer and 50 μl of Antiserum After addition, the reaction was carried out at room temperature for 18 hours. After washing 96 wells 5 times with buffer, 200 μl of Ellman's reagent was added, and the color was developed for 60 minutes, and absorbance was measured at a wavelength of 410 nm. _{The degree of inhibition of COX activity was expressed as an IC 50} value, which is a concentration that inhibits 50% by applying the manufacturer's method mutatis mutandis.

division Raw material IC ₅₀ value (μg/mL) Example 1 composite composition 152.94 ± 5.25 Comparative Example 1 yellow white extract 206.81 ± 28.22 Comparative Example 2 bamboo salt 335.9 ± 36.48 Comparative Example 3 ginger extract 195.1 ± 19.21 Comparative Example 4 Jujube Extract 367.5 ± 61.88 Comparative Example 5 Licorice Extract 391.6 ± 28.47 Comparative Example 6 Zemo Extract 264.2 ± 5.68 Comparative Example 7 fruit extract 199.45 ± 42.62

_{As can be seen from FIGS. 1 and 1 , the IC 50} value, which is the minimum value at which the sample of Example 1 inhibits COX-2 by 50% compared to the samples of Comparative Examples 1 to 7, is 152.94 ± 5.25 μg/ml, inhibiting inflammation induction The effect was the best.

In addition, through the above results, Example 1 of the present invention implements a significantly improved COX-2 inhibitory effect compared to the degree that can be achieved through the samples of Comparative Examples 1 to 7, It can be seen that there is an inflammatory effect.

Experimental Example 2. Antioxidant activity evaluation experiment (DPPH radical scavenging ability)

In order to analyze the antioxidant activity, DPPH (2,2-diphenyl-1-picrylhydrazyl), a very stable free radical, was converted from purple to yellow 1,1 by a hydrogen proton-radical scavenger. -Diphenyl-2-picrylhydrazine (1,1-Diphenyl-2-picrylhydrazine) using the phenomenon of discoloration to measure the electron donating ability of each sample.

Experimental method: After dissolving the samples of Example 1 and Comparative Examples 1 to 7 in purified water at concentrations of 0.1, 0.05, 0.025, 0.0125, 0.00625 %), 75 μl of each of DPPH (0.2 mM in ethanol) solution 750 μl and tertiary purified water 675 μl mixed with After reacting at room temperature for 30 minutes, 200 μl of the reaction solution was transferred to a 96-well plate, and absorbance was measured at a wavelength of 520 nm with an ELISA reader device (Molecular Devices, CA, USA), as shown in Table 1 below.

In addition, the DPPH radical scavenging activity (%) of each sample can be calculated by the formula of Equation 1 below.

[Equation 1]

DPPH radical scavenging activity (%) = 1 - (absorbance of the sample addition group / absorbance of the group without sample addition X 100

division Raw material SC ₅₀ value (mg/mL) Example 1 complex extract 5.81 ± 1.25 Comparative Example 1 yellow white extract 16.52 ± 0.95 Comparative Example 2 bamboo salt 7.52 ± 0.66 Comparative Example 3 ginger extract 9.57 ± 0.72 Comparative Example 4 Jujube Extract 21.62 ± 3.58 Comparative Example 5 Licorice Extract 18.53 ± 1.29 Comparative Example 6 Zemo Extract 11.52 ± 1.23 Comparative Example 7 fruit extract 8.26 ± 3.94

_{As can be seen from Figure 2 and Table 2, the sample of Example 1 has the lowest SC 50} value that removes 50% of DPPH radicals compared to the samples of Comparative Examples 1 to 7, which is 5.81 ± 1.25 mg/ml, showing the highest antioxidant activity. Excellent. In addition, through the above results, Example 1 of the present invention realizes significantly improved antioxidant capacity compared to the degree that can be achieved by mixing the samples of Comparative Examples 1 to 7, and the compound synergistic antioxidant capacity by the overall composition It can be seen that there is an improvement effect.

Claims (5)

Hwangbaek hot water extract 0.01 wt% to 20 wt%, bamboo salt 0.5 wt% to 50 wt%, ginger hot water extract 0.01 wt% to 20 wt%, jujube hot water extract 0.01 wt% to 15 wt%, licorice hot water extract 0.01 wt% to 15 A composition for a kimchi seasoning comprising a complex extract containing % by weight, 0.01% by weight to 15% by weight of the hot water extract of Zimo, and 0.01% by weight to 15% by weight of the hot water extract of oleifera.
delete According to claim 1,
The composition for kimchi seasoning further comprises a seasoning sauce containing garlic, ginger, red pepper powder, green onion, salted fish and natural sweetener.
4. The method of claim 3,
The natural sweetener is a composition for kimchi seasoning comprising at least one of sugar, honey, persimmon vinegar and oligosaccharide.
Preparing each of Hwangbaek hot water extract, bamboo salt, ginger hot water extract, jujube hot water extract, licorice hot water extract, Zymo hot water extract and lichen hot water extract; and
Hwangbaek hot water extract 0.01 wt% to 20 wt%, bamboo salt 0.5 wt% to 50 wt%, ginger hot water extract 0.01 wt% to 20 wt%, jujube hot water extract 0.01 wt% to 15 wt%, licorice hot water extract 0.01 wt% to 15 Preparing a complex extract by mixing the weight %, 0.01% by weight to 15% by weight of the hot water extract and 0.01% by weight to 15% by weight of the hot water extract of oleifera; A method for preparing a composition for kimchi seasoning comprising a.

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