KR20000038444A - Preparation method of kimchi added ω -3 polyunsaturated fatty acid(pufa) capsuled with polysaccharides - Google Patents

Abstract

PURPOSE: A preparation method of Kimchi added ω -3 polyunsaturated fatty acid(PUFA) capsuled with polysaccharides is provided, which is making and adding capsuled diluted solution contained ω -3 PUFA capsuled polysaccharides like glutinous rice, corn, starch, agar, etc. to Kimchi. The PUFA is not destroyed at 5-15°C for a month in presentation and circulation periods and capsule of ω -3 PUFA is decomposed to discharge ω -3 PUFA in small intestine. CONSTITUTION: A process of preparation method of Kimchi added ω -3 polyunsaturated fatty acid(PUFA) capsuled with polysaccharides is composed of several steps. A first step is making coating substance for capsuling ω -3 PUFA, adding 0.5-3.0 %(w/w) food emulsifying agent at 8-18 HLB to solution dispersed polysaccharides like glutinous rice, corn starch, agar and boiling and sterilization the solution. A second step is adding 40-60%(w/w) ω -3 PUFA to 40-50°C solution for coating and homogenizing the solution. A third step is spreading the emulsified solution to 5-20°C water. A fourth step is adding the diluted solution contained capsule by a third step at 0-4°C to Kimchi to be 1-1000 mg %(w/w) of capsuled ω -3 PUFA in Kimchi.

Description

Kimchi added with ω3-based polyunsaturated fatty acids microencapsulated with polysaccharides and preparation method thereof

The present invention relates to a kimchi prepared by adding a ω3-based polyunsaturated fatty acid microencapsulated with a polysaccharide material, and to a method of producing the same. The dissolved fat solution is added to an aqueous solution containing a food emulsifier and a polysaccharide material to prepare an oil in water emulsion system in which the polyunsaturated fatty acid is surrounded by the polysaccharide material, and then prepared by the above method. By adding the oil-in-water emulsified solution to the kimchi product, the ω3-based polyunsaturated fatty acid microencapsulated with polysaccharide material is uniformly distributed in the kimchi product to prevent the deterioration that may occur during the storage of the polyunsaturated fatty acid and the cholesterol content in the body. Microencapsulated ω3-based altitude defects to maximize degradation The fatty acid is added kimchi and relates to a method of manufacturing the same.

Conventionally, the method of preparing kimchi having a beneficial effect on human body is directly injected into the body with beneficial ω3-based polyunsaturated fatty acid solution, but is deteriorated by low hydrogen ion concentration (pH 1.8 to 2.0) and high concentration of hydrochloric acid when gastrointestinal is passed. Considering the amount of polyunsaturated fatty acids lost, a method of lowering cholesterol content in blood vessels has been used by maintaining a high concentration of polyunsaturated fatty acids initially added at high concentrations. However, the direct dosing method is very high in the concentration of polyunsaturated fatty acids added initially, which entails significant limitations in the food hygiene law, and even if it is possible to increase the content of polyunsaturated fatty acids at a certain concentration, it is extremely difficult to pass through the stomach. Since the content of polyunsaturated fatty acids, which are deteriorated and lost due to phosphorus ion concentration (pH 1.8 to 2.0), is too inefficient in terms of economics, its use has been limited.

Recently, in order to overcome this drawback, a method of increasing the content of fresh polyunsaturated fatty acids by introducing a large encapsulation technique by coating polyunsaturated fatty acids using various coating agents has been attempted. However, this method has the advantage of increasing the concentration of fresh polyunsaturated fatty acids in the body to a certain level, but still needs to be improved in terms of ease of drinking, processability of the coating material (capsules) and solubility of the coating material. Very much remains. That is, polyunsaturated fatty acid tablets coated by large capsules (0.5-1 cm in width, 1-3 cm in length, 0.5-1 mm in capsule thickness) are very difficult for the elderly, such as infants, children and the elderly to take. The administration of facilities and techniques for processing large capsules has been very disadvantageous in terms of economics.

In addition, the coating of the polyunsaturated fatty acid capsule coated by the large capsule and safely passed through the stomach should be decomposed by enzymes secreted from the pancreas and small intestine. The coating thickness of the large capsule is 0.5-1 mm, which is very hard and thick tissue. There was a big drawback that it did not decompose well and could not take full advantage of polyunsaturated fatty acid in the body.

An object of the present invention is to provide a kimchi containing ω3-based polyunsaturated fatty acid microencapsulated by preparing a ω3-based polyunsaturated fatty acid for food additives microencapsulated with a polysaccharide material and added to kimchi in view of the above drawbacks. .

The present invention for achieving the above object is to prepare a transparent aqueous solution by mixing the food emulsifier to a predetermined concentration in an aqueous solution in which the polysaccharide material is dispersed and contained at a predetermined concentration, and then heated and sterilized to maintain a 40 ~ 50 ℃ And, in the step of adding an aliphatic solution in which the polyunsaturated fatty acid is dissolved in an aqueous solution in a homogeneous mixture to prepare an emulsion, and the emulsion of the above step by high-pressure spraying in water of 5 ~ 20 ℃ fine suspension containing capsules To prepare a step, and by adding the ω3-based polyunsaturated fatty acid microcapsule solution prepared in the step to kimchi and storing in a temperature range of 10 ℃ or less.

Looking at the present invention in more detail as follows.

In the present invention, a fat solution containing ω3-based polyunsaturated fatty acid [Kazumasa, P. (1991) Journal of Japanese Oil Chemical Society 37, 9-13], which has excellent cholesterol lowering content, contains food emulsifiers and polysaccharides. Ω3 microencapsulated ω3 by polysaccharides was prepared by preparing an oil-in-water emulsion in which the ω3-based polyunsaturated fatty acid is surrounded by a polysaccharide in an aqueous solution. By preparing a highly unsaturated fatty acid in the kimchi and adding it uniformly to the concentration of 1 ~ 1000 mg% (w / w), it is isolated from the extreme external environment (pH of gastric juice = 1.8 ~ 2.0) during digestion of the body and at the same time inside the capsule In the ω3 polyunsaturated fatty acid, which is beneficial for lowering cholesterol content in the body, remains fresh without deterioration, and then passes through the pancreas and small intestine. The polysaccharide, which is a coating material, was decomposed by the secretory enzyme, and the fresh ω3-type polyunsaturated fatty acid in the microcapsules was spilled to maximize the effect of lowering cholesterol content in the body.

Unsaturated fatty acids used in the present invention include DHA, EPA, gamma-linolenic acid, arachidonic acid and the like.

Hereinafter, the kimchi of the present invention and a manufacturing method thereof will be described in more detail by process.

First step: preparation of coating material for microencapsulation of ω3-based polyunsaturated fatty acids

Foods with a HLB (hydrophilic lipophilic balance) value of 8-18 in an aqueous solution in which a polysaccharide substance alone or a mixture of two or more kinds such as glutinous rice starch, waxy corn starch and agar is dispersed at a concentration of 0.2 to 4.0% (w / v) After the whole aqueous solution which added the emulsifier to the density | concentration of 0.5-3.0% (w / v) was heated and sterilized, it maintained at 40-50 degreeC, and the transparent aqueous solution was produced.

At this time, the food emulsifiers that can be used are tween 20, 60, 80 (tween 20, 60, 80), span 60, 80 (span 60, 80) and sorbitan fatty acid ester (sorbitan fatty acid ester). In addition, the polysaccharide material is, for example, glutinous rice starch, waxy corn starch, agar, etc., it is preferable that it can be liquefied at 50 ~ 60 ℃.

Second Process: Preparation of Emulsion for Microencapsulation of ω3-based Polyunsaturated Fatty Acids

After adding the ω3-based polyunsaturated fatty acid solution to be microencapsulated in the coating solution prepared at the first step of 40-50 ° C. at a concentration of 40-60% (w / w), a homogeneous emulsion was used using a powerful mixer. Manufacture.

Third Step: Microencapsulation of ω3-based Polyunsaturated Fatty Acids

The emulsion prepared in the second step is directly sprayed into water at 5 to 20 ° C. using a high pressure atomizer to prepare a suspension containing ω3-based polyunsaturated fatty acid microencapsulated with a polysaccharide material.

Fourth Step: Completion of Kimchi Product Containing Microencapsulated ω3 Polyunsaturated Fatty Acid

1 to 1000 mg% of ω3-based polyunsaturated fatty acids microencapsulated in kimchi (Ajin Food Co., Ltd. (Gyeongsan, Gyeongsangbuk-do)) where the microcapsule-containing suspension prepared in the third step is maintained at 0 to 4 ° C. / w) was added to complete the product.

Kimchi containing ω3-based polyunsaturated fatty acids microencapsulated with the polysaccharide material prepared by the method of the present invention was shown to have an effect of lowering cholesterol content in the body while having similar properties and properties as general kimchi products.

Hereinafter, a method for producing ω3-based polyunsaturated fatty acid-containing kimchi finely encapsulated with the present invention a polysaccharide through a preferred embodiment will be described in more detail.

However, the following examples are not intended to limit the technical scope of the present invention, but are intended to present an aspect of the embodiments of the present invention.

Example 1

Sorbant monolaurate (Sigma, USA), a hydrophilic emulsifier, was dissolved in an aqueous solution in which waxy starch and agar were dispersed and dissolved at a concentration of 0.25% (w / v), respectively. % (w / v) was added to heat sterilize the whole aqueous solution, and then stored in a constant temperature room maintained at 40-50 ° C., 500 g of the aqueous solution of DHA (docosahexaenoic acid) was added to the mixer, followed by a mixer. Using to prepare a homogeneous emulsion, and then directly spraying the emulsion in 10 L of sterile water of 5 ~ 20 ℃ to prepare a suspension containing the DHA solution microencapsulated with a polysaccharide material, the microcapsule solution Kimchi The final product was added to the product, but the microencapsulated DHA was adjusted to a concentration of 1 to 1,000 mg% (w / w).

Example 2

Except for replacing the sterile water in 0.05% (w / v) glycerol monoricinoleate aqueous solution in Example 1 to prepare a kimchi product added DHA microencapsulated with a polysaccharide material .

Example 3

After adding the hydrophilic emulsifier tween 20 to 2% (w / v) in an aqueous solution in which glutinous rice starch is dispersed at a concentration of 0.5% (w / v), the entire aqueous solution is sterilized by heat and then 40 to 50 ° C. After storing in a constant temperature room maintained with, after adding 500 g of the EPA (eicosapentaenoic acid) solution to 500 g of the aqueous solution, using a mixer to prepare a homogeneous emulsion, and then the emulsion is sterilized water of 5 ~ 20 ℃ High-pressure spraying directly to 10 L to prepare a suspension containing the EPA solution microencapsulated with a polysaccharide material, the microcapsule solution was added to the kimchi product concentration of 1 ~ 1000 mg% (w / w) microencapsulated EPA Adjusted to complete the final product.

Kimchi product prepared by adding the DHA microencapsulated with a polysaccharide material in Example 1 at a concentration of 200 mg% (w / v) 18 people (3 men in 20s, 3 women in 20s, 30 men) Three, three women in their thirties, three men in their 40s, three women in their 40s: sensory evaluation training was conducted for 1 week in advance), and as a result, all of them were microencapsulated as shown in Table 1 below. It was not possible to distinguish between Kimchi supplemented with DHA and regular Kimchi, and no one was seriously aware of odor and smell in microencapsulated DHA added Kimchi. Therefore, it was found that kimchi products added with DHA microencapsulated with polysaccharides did not impart a special smell and smell.

In addition, the microencapsulated DHA-added kimchi prepared by the same method described above quantitatively analyzed the broken microcapsules stored for 1 month at 5, 10, 15 ℃ and 20 ℃, as shown in Table 2 below At 1 ° C and 10 ° C, the microcapsules were very stable for 1 month and were not destroyed at all. When the kimchi product was stored at 20 ° C, 30% of the microcapsules were destroyed and 70% were maintained in a stable state.

Sensory Evaluation Results of Kimchi Products Sensory evaluation agent Sensory evaluation results (persons who detected the difference between microencapsulated DHA added kimchi and regular kimchi) 3 men in their 20s 0 3 women in their 20s 0 3 men in their 30s 0 3 women in their 30s 0 3 men in their 40s 0 3 women in their 40s 0

Storage stability test results of DHA (initial addition content: 200 mg% (w / w)) microencapsulated with the polysaccharide material contained in the kimchi product prepared by the method of the present invention Storage period (days) Destruction rate (%) of DHA microcapsules contained in kimchi prepared by the present invention Storage temperature 5 ℃ 10 ℃ 15 ℃ 20 ℃ 0 0 0 0 0 5 0 0 10 15 10 0 One 12 18 15 0 One 12 25 20 0 2 13 27 25 0 2 14 28 30 0 2 15 30

In addition, the kimchi containing the microencapsulated DHA prepared by the above-described method, 30 patients with high cholesterol (5 males in their 20s, 5 females in their 20s, 5 males in their 30s, 5 females in their 30s and 40s) 5 males, 5 females in their 40s) were administered 100 g each for 15 days, and blood was collected to measure blood cholesterol content. As shown in (2) of [Table 3], about 208 mg in blood 1 dL It was confirmed that it exists in the concentration of, on the other hand, the kimchi was added by the same method to add unencapsulated DHA in the same concentration and the result of the comparative experiments cholesterol 1 dL as shown in (1) of Table 3 below An average of 255 mg per sugar was confirmed.

Blood cholesterol content test result after the present invention Test subject Blood Cholesterol Content (mg / dL) When Kimchi Containing Non-Microencapsulated DHA (1) When Kimchi Containing Microencapsulated DHA (2) 5 men in their 20s 258 ± 4 206 ± 4 5 women in their 20s 251 ± 8 210 ± 8 5 men in their 30s 259 ± 1 213 ± 1 5 women in their 30s 249 ± 5 199 ± 5 5 men in their 40s 256 ± 6 207 ± 6 5 women in their 40s 258 ± 2 211 ± 2

As described above, the present invention has an effect of providing a novel kimchi without odor, which has been added a ω-based polyunsaturated fatty acid-containing suspension microencapsulated with a polysaccharide material. In addition, the present invention is a very useful invention in the fermentation industry and food and pharmaceutical industry because it has the effect of providing a new type of kimchi that can be stable in kimchi and reduce blood cholesterol content after tasting.

Claims (5)

The food emulsifier is mixed at a predetermined concentration in an aqueous solution in which the polysaccharide material is dispersed and contained at a predetermined concentration, followed by heat sterilization, and then maintained at 40 to 50 ° C. Preparing an emulsion by adding a lipid solution and mixing with a homogenizer; preparing a suspension by spraying the emulsion of the above step with water at 5 to 20 ° C .; and adding the suspension of the step to kimchi. Method for producing kimchi added ω3-based polyunsaturated fatty acid microencapsulated with a polysaccharide material characterized in that. According to claim 1, wherein the polysaccharide material is selected from glutinous rice, waxy corn starch or agar (agar) can be maintained in a liquefied state at 50 ~ 60 ℃ and when added alone or in combination of two or more kinds of water Adding in a concentration range of 0.2 to 5.0% (w / v). The method according to claim 1, wherein the food emulsifiers are tween 20, 60, 80, span 60, 80 and sorbitan fatty acid ester which are hydrophilic emulsifiers. Characterized in that the HLB value is 8-18 and added at a concentration of 1-5% (w / v) relative to the water. The method of claim 1, wherein the ω3-based polyunsaturated fatty acid is DHA, EPA, gamma-linolenic acid (γ-linolenic acid), arachidonic acid (arachidonic acid), etc. having 18 or more carbon atoms and three or more double bonds, And 40 to 60% (w / w). The method of claim 1, wherein the microencapsulated ω3-based highly unsaturated fatty acid is added to kimchi, but the microencapsulated ω3-based highly unsaturated fatty acid is controlled to a concentration of 1 to 1,000 mg% (w / w). Way.