KR102364464B1 - Immune-enhancing Kimchi pill and manufacturing method thereof - Google Patents

Abstract

The present invention relates to an immune functional kimchi pill which comprises: a kimchi fermented broth prepared by aging potato, Capsella bursa-pastoris, sweet persimmon, Allium monanthum, carrot, Codonopsis lanceolata roots, radish, water parsley, dandelion, pear, Chinese cabbage, garlic chives, beet, apple, ginger, spinach, Ixeris dentata, onion, lotus roots, orange, cucumber, burdock, ginseng, and chives; oat powder; barley powder; and honey. The present invention also relates to a manufacturing method of the immune functional kimchi pill. The kimchi pill of the present invention has a high content of flavonoids having various physiological activities, and exhibits excellent immune activity, thereby providing convenience in intake and use in the form of a pill while maintaining the nutritional properties of kimchi.

Description

Immune-enhancing Kimchi pill and manufacturing method thereof}

The present invention relates to potatoes, wasabi, sweet persimmon, sweet potato, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, sagebrush, onion, lotus root, orange, cucumber, burdock root, ginseng , and fermented kimchi prepared by aging chives; oat powder; barley powder; And it relates to an immunofunctional kimchi ring containing honey and a method for producing the kimchi ring.

Kimchi is a traditional Korean lactic acid bacterium fermented food made by fermenting Chinese cabbage with salt and water, mixed with other ingredients and seasonings. Through the fermentation process, lactic acid bacteria use sugars such as Chinese cabbage to produce organic acids and fermented products, and not only exhibit taste and health functionality, but also produce antibacterial substances such as bacteriocin to suppress the proliferation of harmful bacteria, and to give kimchi a unique flavor. to give In addition, kimchi is a nutritionally excellent food with low calories and high content of dietary fiber, vitamins, and minerals. It contains vitamins, chlorophylls, carotenoids, flavonoids, polyphenols, Various compounds produced by microorganisms during maturation are reported to have various functions such as cancer prevention effect, antioxidant activity, immune enhancement, intestinal function, cholesterol lowering, anti-arteriosclerosis, etc. Research is ongoing.

On the other hand, the immune system is a life phenomenon that maintains homeostasis in the body by removing abnormal reactions caused by external factors (antigens). It not only removes antigens, but also removes mutations and senescent cells that occur in vivo. In particular, in modern people, various immune-decreasing factors such as various infections, stress, and environmental pollution, confounding factors such as environmental hormones, autoimmune diseases such as rheumatism, and an increase in immune hypersensitivity such as atopy or allergies can cause abnormalities in various immune functions. There is an increasing demand for immunomodulating foods to maintain basic homeostasis against various factors.

Under this background, the present inventors made diligent efforts to develop a new processed food that is easy to consume and carry while maintaining the nutrition and functionality of kimchi containing various natural products. The present invention was completed by confirming that not only this high, but also exhibiting immune activity.

One object of the present invention is potato, wasabi, sweet persimmon, sweet potato, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, blackcurrant, onion, lotus root, orange, cucumber , fermented kimchi prepared by aging burdock, ginseng, and chives at 5°C for 3 months; oat powder; barley powder; And to provide an immunofunctional kimchi pill containing honey.

Another object of the present invention is to provide a method for manufacturing the kimchi ring.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object is potato, wasabi, sweet persimmon, sage, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, horseradish, fermented kimchi prepared by aging onion, lotus root, orange, cucumber, burdock, ginseng, and chives at 5°C for 3 months; oat powder; barley powder; And it provides an immunofunctional kimchi pill containing honey.

As used herein, the term "hwan (丸)" refers to a pill made into a round shape using refined medicinal or natural powder, honey or millet, and is also called a pill.

The fermented kimchi of the present invention contains 30 parts by weight of potatoes, 50 parts by weight of horseradish, 30 parts by weight of sweet persimmon, 50 parts by weight of sweet persimmon, 20 parts by weight of carrot, 30 parts by weight of deodeok, 20 parts by weight of garlic, 20 parts by weight of radish, 40 parts by weight of water parsley. , 10 parts by weight of dandelion, 30 parts by weight of pear, 30 parts by weight of Chinese cabbage, 50 parts by weight of leek, 30 parts by weight of beets, 30 parts by weight of apple, 40 parts by weight of ginger, 40 parts by weight of spinach, 30 parts by weight of sagebrush, 20 parts by weight of onion , lotus root 30 parts by weight, orange 30 parts by weight, cucumber 20 parts by weight, burdock 40 parts by weight, ginseng 40 parts by weight, and chives 40 parts by weight, and was prepared by aging at 5° C. for 3 months.

In a specific embodiment of the present invention, fermented kimchi and kimchi rings containing the same were prepared by varying the content ratio of the 25 kinds of natural products, and the components and activities of each kimchi pills were compared. As a result, the fermented broth contained 30 parts by weight of potatoes, 50 parts by weight of horseradish, 30 parts by weight of sweet persimmon, 50 parts by weight of sweet persimmon, 20 parts by weight of carrot, 30 parts by weight of deodeok, 20 parts by weight of garlic, 20 parts by weight of radish, 40 parts by weight of water parsley, 10 parts by weight of dandelion, 30 parts by weight of pear, 30 parts by weight of Chinese cabbage, 50 parts by weight of leek, 30 parts by weight of beets, 30 parts by weight of apple, 40 parts by weight of ginger, 40 parts by weight of spinach, 30 parts by weight of horseradish, 20 parts by weight of onion, The kimchi ring of Example 1 containing 30 parts by weight of lotus root, 30 parts by weight of orange, 20 parts by weight of cucumber, 40 parts by weight of burdock, 40 parts by weight of ginseng, and 40 parts by weight of chives has a high phenolic compound content (Experimental Example 1), It was confirmed that the NO production ability was excellent (Experimental Example 2). That is, the present invention is characterized in that the preferred content ratio of each natural product contained in the fermented kimchi broth exhibiting excellent immune activity while the functional ingredients are maximally extracted.

The potato, wasabi, sweet persimmon, sweet potato, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, blackcurrant, onion, lotus root, orange, cucumber, burdock, The method of obtaining ginseng and chives is not limited, such as directly collecting or using commercially available products. In addition, the form is not limited, such as using the raw material, dry powder, or extract.

Kimchi pills of the present invention 100 parts by weight of fermented kimchi; 40 parts by weight of oat powder; 40 parts by weight of barley powder; and 8 parts by weight of honey. When oat powder or barley powder is included in excess of the above range, it may not be formed into a round shape. In addition, when honey is included in excess of the above range, it may be difficult to prepare a pill because the dough is sticky.

The fermentation method of the present invention may be a conventional kimchi fermentation method, but is not limited thereto. In a specific embodiment of the present invention, it was aged for 3 months at a temperature of 5° C., and the fermentation effect of lactic acid bacteria in the fermented kimchi can be maximized when fermented in this way, and thus the physiologically active substances contained in the fermented kimchi. Extraction of may be preferably proceeded.

The kimchi pill of the present invention may additionally include 20 parts by weight of mushroom powder and 2 parts by weight of honey. The mushroom powder of the present invention includes enoki mushroom, oyster mushroom, king oyster mushroom, and wood oyster mushroom, and more specifically, 30 parts by weight of enoki mushroom, 30 parts by weight of oyster mushroom, 10 parts by weight of oyster mushroom, and 20 part by weight of enoki mushroom includes wealth. The method of obtaining the enoki mushrooms, oyster mushrooms, king oyster mushrooms, and wood ear mushrooms of the present invention is not limited, such as directly collecting or using commercially available products. In addition, the form is not limited, such as using the raw material, dry powder, or extract.

In a specific embodiment of the present invention, it was confirmed that the phenolic compound content of the kimchi ring of Example 2 further containing mushroom powder was further increased (Experimental Example 1), and the NO production ability was also increased (Experimental Example 2).

As used herein, the term “immune function” refers to an activity that enhances immune function or helps immune function. Immune function refers to the function of protecting the body from infection, and includes all steps to recognize foreign substances harmful to the body or abnormally modified cells and remove them. The immune system is largely divided into innate immunity and acquired immunity, and in the case of innate immunity, it is the primary defense against external infections (antigens) and responds specifically to antigens. In innate immunity, various immune cells such as complement, phagocytes, natural killer cells (NK cells), and dendritic cells are particularly involved. Macrophages, which are representative immune cells related to innate immunity, act as phagocytic in tissues and are involved in both innate immunity and acquired immunity. Nitric oxide (NO) is a substance secreted from macrophages activated by stimulants such as LPS and is known to mediate various immune responses in vivo.

In a specific embodiment of the present invention, the kimchi rings of Example 1 including the fermented kimchi of the present invention and the kimchi rings of Example 2 further comprising mushroom powder of the present invention are compared to the kimchi rings of Comparative Example including the fermented kimchi of different content ratios. It was confirmed that the polyphenol content and the total flavonoid content were high (Experimental Example 1). In addition, as it was confirmed that the NO production ability was also excellent (Experimental Example 2), kimchi, a food that is consumed daily, was prepared in the form of a pill that is easy to carry and ingest, and it was confirmed that the kimchi pill had the function of increasing immune activity in vitro .

The term "polyphenol" as used herein is a kind of aromatic alcohol compound found in plants, and is characterized by having a plurality of hydroxyl groups as functional groups having two or more phenol groups in one molecule. Polyphenol compounds include flavonoids, anthocyanins, tannins, catechins, isoflavones, lignans, resveratrols, etc., and are widely distributed in the plant kingdom and contained in large amounts in fruits and leafy vegetables. Several hydroxyl groups (-OH) present in polyphenols have the property of easily bonding with various compounds, and are known to have excellent antioxidant, anti-cancer and anti-inflammatory effects.

As used herein, the term “flavonoid” is a component belonging to polyphenols, and is a generic term for phenolic compounds having C6-C3-C6 as a basic skeleton and exhibiting yellow or pale yellow color. It is widely distributed in nature and is known to be contained in almost all parts of vegetables and plants, such as leaves, flowers, fruits, stems, and roots, as well as in grains. Flavonoids are known to have high antioxidant properties by effectively removing reactive oxygen species, and similar to polyphenols, antiviral, anticancer, and anti-inflammatory effects have been reported.

The kimchi ring of the present invention is rich in polyphenols and flavonoids showing various physiological activities, and thus can be used as a functional food.

Another aspect of the present invention provides a method for producing the immunofunctional kimchi ring.

The description of the "immune function" and "kimchi-hwan" is the same as described above.

The method for producing immunofunctional kimchi pills of the present invention includes fermented kimchi; oat powder; barley powder; and mixing honey.

The kimchi pill of the present invention has a high content of flavonoids having various physiological activities and exhibits excellent immune activity, so it can provide convenience in intake and use in the form of a pill while maintaining the nutritional properties of kimchi.

1 is a graph comparing the NO-producing ability to macrophages of Example and Comparative Example kimchi rings.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of immunofunctional kimchi pills

Preparation Example 1-1. Example 1 Preparation of kimchi pills

First, to prepare the fermented liquid of 25 vegetables, potatoes, wasabi, sweet persimmon, sweet potato, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, sagebrush, onion, lotus root , orange, cucumber, burdock, ginseng, and chives were washed, dried and minced. Potato 150g, wasabi 250g, sweet persimmon 150g, sweet potato 250g, carrot 100g, deodeok 150g, garlic 100g, radish 100g, water parsley 200g, dandelion 50g, pear 150g, Chinese cabbage 150g, leek 250g, beet 150g, apple 150g, ginger 200g, spinach 200g , 150 g of sagebrush, 100 g of onion, 150 g of lotus root, 150 g of orange, 100 g of cucumber, 200 g of burdock, 200 g of ginseng, and 200 g of chives were put in a mesh and aged at 5° C. for 3 months. After aging, fermented kimchi was prepared by filtration through a sieve. The prepared fermented kimchi broth 100 g of fermented kimchi, 40 g of oat powder, 40 g of barley powder, and 8 g of honey were mixed and molded to complete the kimchi pill of Example 1.

Preparation 1-2. Example 2 Preparation of kimchi pills

After drying and pulverizing enoki mushrooms, oyster mushrooms, king oyster mushrooms, and woody mushrooms, they were prepared in powder form, and then mixed with 30 parts by weight of enoki mushrooms, 30 parts by weight of oyster mushrooms, 10 parts by weight of oyster mushroom, and 20 parts by weight of woody mushrooms. The mushroom powder of the invention was prepared. Thereafter, the kimchi pills of Example 1 were prepared in the same manner as in Example 1, but 100 g of fermented kimchi, 40 g of oat powder, 40 g of barley powder, 20 g of the mushroom powder, and 10 g of honey were mixed and molded to complete the kimchi pills of Example 2.

Preparation Example 1-3. Comparative Examples 1 and 2 Preparation of kimchi pills

It was prepared in the same manner as in the kimchi pills of Example 1, except that the contents of the components included in the fermented kimchi were shown in Table 1 below.

Kimchi Fermented Liquid Ingredients (g) Comparative Example 1 Comparative Example 2 Kimchi Fermented Liquid Ingredients (g) Comparative Example 1 Comparative Example 2 potato 150 150 beat 150 150 horseradish 150 200 Apple 150 200 persimmon 150 150 ginger 200 200 Soothe 150 150 spinach 200 200 carrot 100 200 spend 150 150 deodeok 150 150 onion 200 100 garlic 100 100 Lotus root 150 150 radish 200 100 Orange 150 200 water parsley 200 200 cucumber 200 100 dandelion 150 50 burdock 200 200 ship 150 200 Ginseng 100 150 Napa cabbage 150 150 chives 200 200 chives 150 200

Specifically, in the case of Comparative Example 1 kimchi pills, the content of radish, dandelion, onion and cucumber was increased, and Comparative Example 2 Kimchi pills were different from the kimchi pills of Example 1 in that the contents of carrots, pears, apples, and oranges were increased. there is

Preparation Example 1-4. Comparative Examples 3 and 4 Preparation of kimchi pills

It was prepared in the same manner as in the kimchi pills of Example 1, except that the contents of the components contained in the fermented kimchi were shown in Table 2 below.

Kimchi Fermented Liquid Ingredients (g) Comparative Example 3 Comparative Example 4 Kimchi Fermented Liquid Ingredients (g) Comparative Example 3 Comparative Example 4 potato 250 150 beat 250 150 horseradish 150 250 Apple 150 150 persimmon 250 150 ginger 100 100 Soothe 150 150 spinach 200 200 carrot 100 100 spend 150 250 deodeok 150 250 onion 100 100 garlic 100 200 Lotus root 150 150 radish 100 100 Orange 150 150 water parsley 200 200 cucumber 100 100 dandelion 50 50 burdock 200 200 ship 150 150 Ginseng 200 200 Napa cabbage 250 150 chives 200 200 chives 150 150

Specifically, in Comparative Example 3 kimchi pills, the content of potatoes, sweet persimmons, Chinese cabbage, and beets was increased, and Comparative Example 4 kimchi pills increased the contents of deodeok, garlic, and horseradish. there is.

Experimental Example 1. Evaluation of the content of physiologically active substances

Flavonoids, which are phenolic compounds, exhibit immune enhancement and anti-inflammatory effects, and have strong antioxidant activity, so they are being used in various ways as health functional food materials. Accordingly, the total phenolic compounds and flavonoid contents of the kimchi ring of the present invention were measured. After homogenizing each kimchi ring of Examples and Comparative Examples with a homogenizer, 20 times of ethanol was added, followed by extraction and filtration. The collected filtrates were combined and concentrated and then centrifuged (7,600Хg, 4°C, 30 minutes) to recover only the supernatant to obtain the kimchi ring extract of the present invention.

Thereafter, the content of the phenolic compound in each kimchi ring was colorimetrically colored with Folinciocalteu's phenol reagent using Folinciocalteu's phenol reagent in each sample, and absorbance was measured at 760 nm. At this time, the content was calculated from a standard curve in which tannic acid of a certain concentration (0-500 μg/ml) was measured in the same way as the sample. In addition, the total flavonoid content was measured by the method of Moreno et al. 0.1mL of each extract was mixed with 4.3mL of 80% ethanol containing 10% aluminum nitrate and 1M potassium acetate, left at room temperature for 40 minutes, and absorbance was measured at 415nm. At this time, total flavonoid quantification was calculated from a calibration curve prepared using quercetin to determine the content.

Total polyphenol content (mg/g) Total flavonoid content (mg/g) Example 1 108.5±0.95 5.4±0.10 Example 2 139.2±0.23 5.1±0.08 Comparative Example 1 56.2±0.29 2.2±0.05 Comparative Example 2 95.6±0.40 4.5±0.01 Comparative Example 3 30.8±0.12 0.7±0.00 Comparative Example 4 65.7±0.03 3.8±0.02

As a result, as shown in Table 3, the total polyphenol content of the kimchi rings of Example 2 was 139.2±0.23 mg/g, which was significantly higher than that of the kimchi rings of Comparative Examples 1 to 4. In addition, in the case of the total flavonoid content, it was confirmed that Example 1 Kimchi-hwan contained the most at 5.4±0.10 mg/g.

That is, as a result of preparing kimchi rings by varying the content ratio of each vegetable in the fermented kimchi broth containing 25 vegetables, the contents of phenolic compounds having various physiological activities of Examples 1 and 2 Kimchi rings are the highest. , it was found that the fermented kimchi of a specific formulation of the present invention had the best functionality.

Experimental Example 2. Nitric oxide (NO) inducibility evaluation

Nitric oxide (NO) is a substance secreted from macrophages activated by stimulants such as LPS and is known to mediate various immune responses in vivo. In order to confirm the immune enhancing effect of the kimchi pills of the present invention, the NO-producing ability of macrophages was evaluated. Specifically, Raw264.7 cells were aliquoted into 96-wells at 1×10 ⁴ cells/well, and the kimchi pill extracts of Examples and Comparative Examples diluted in DMEM medium were treated, and as a positive control, 1 μg/ml LPS ( Lipopolysaccharide) and cultured for 24 hours. Thereafter, 50 μg of the cell culture supernatant and the same amount of Griess reagent were added to the 96-well plate, reacted at room temperature for 15 minutes, and then measured at 540 nm using a microplate reader. The concentration of nitric oxide (NO) was calculated using a standard curve obtained using sodium nitrite.

As shown in FIG. 1 , as a result of treatment with the kimchi pill extracts of Examples and Comparative Examples, it was confirmed that the NO production ability was increased compared to the control group, although lower than that of the LPS-treated group, which is a positive control group. In particular, it was confirmed that the kimchi rings of Examples 1 and 2 had better NO inducing ability compared to the kimchi pill extract of Comparative Example. That is, since the kimchi rings of Examples 1 and 2 containing the fermented kimchi of a specific content ratio of 25 vegetables had high NO secretion activity, it was found that the kimchi pills of the present invention could help improve immunity.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the following claims and their equivalents.

Claims (5)

Potatoes, horseradish, sweet persimmon, sweet potato, carrot, deodeok, garlic, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, mustard, onion, lotus root, orange, cucumber, burdock, ginseng, and chive a vegetable fermented broth prepared by aging at 5° C. for 3 months; oat powder; barley powder; And as an immunofunctional natural product ring containing honey,
The vegetable fermentation broth is 30 parts by weight of potatoes, 50 parts by weight of horseradish, 30 parts by weight of sweet persimmon, 50 parts by weight of sweet persimmon, 20 parts by weight of carrots, 30 parts by weight of deodeok, 20 parts by weight of garlic, 20 parts by weight of radish, 40 parts by weight of water parsley, dandelion. 10 parts by weight, 30 parts by weight of pear, 30 parts by weight of Chinese cabbage, 50 parts by weight of leek, 30 parts by weight of beets, 30 parts by weight of apple, 40 parts by weight of ginger, 40 parts by weight of spinach, 30 parts by weight of blackcurrant, 20 parts by weight of onion, lotus root 30 parts by weight, orange 30 parts by weight, cucumber 20 parts by weight, burdock 40 parts by weight, ginseng 40 parts by weight, and chives 40 parts by weight;
The natural product ring will further include a mushroom powder comprising enoki mushroom, oyster mushroom, oyster mushroom, and wood ear mushroom, immune-functional natural product ring.
According to claim 1,
The natural product ring is 100 parts by weight of vegetable fermentation broth; 40 parts by weight of oat powder; 40 parts by weight of barley powder; 20 parts by weight of mushroom powder; And an immunofunctional natural product pill containing 10 parts by weight of honey.
delete delete vegetable fermentation broth; oat powder; barley powder; mushroom powder; And, comprising the step of mixing honey, claim 1, the method for producing an immunofunctional natural product pill.

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