KR20030089526A - Mountain herb kimchi compositions and their preparations - Google Patents

Abstract

PURPOSE: A kimchi composition using wild plants(sanche) such as Ligularia fischeri, Ligularia stenocephala and Angelicae Gigantis Radix is provided together with a method of producing the same. The product is increased in antimutagenic and anticancer activity as well as original taste and flavor of wild plants and excellent preservability. CONSTITUTION: The kimchi composition comprises 100 parts by weight of one or more wild plants, 10 to 20 parts by weight of hot pepper powder, 10 to 30% by weight of hot pepper paste, 5 to 15% by weight of garlic, 1 to 5% by weight of garlic juice, 0.1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of ginger juice, 5 to 20 parts by weight of pickled seafoods juice(anchovy), 20 to 80 parts by weight of soy sauce, 20 to 50 parts by weight of corn syrup, 1 to 5 parts by weight of sugar, 1 to 5 parts by weight of pair or apple juice, 1 to 5 parts by weight of honey, 10 to 20 parts by weight of kelp extract, 1 to 5 parts by weight of roasted bean powder, 1 to 5 parts by weight of roasted peanut powder, 1 to 5 parts by weight of roasted whole sesame, 0.1 to 0.5 parts by weight of green tea powder, 5 to 10 parts by weight of Codonopsis lanceolata and 5 to 10 parts by weight of Platycodi Radix.

Description

Sanchae Kimchi Compositions and Methods for Making the Same {Mountain herb kimchi compositions and their preparations}

The present invention relates to a wild vegetable kimchi composition consisting of at least one wild vegetable selected from the group consisting of bear odor, gondal ratio and tangui and its manufacturing method. More specifically, the present invention is 100 parts by weight of one or more wild vegetables selected from the group consisting of bear odor, gondal ratio and tangui; 10 to 20 parts by weight of red pepper powder, 10 to 30 parts by weight of red pepper paste, 5 to 15 parts by weight of garlic, 1 to 5 parts by weight of garlic juice, 0.1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of ginger juice, 5 to 5 pieces of anchovy (anchovy) 20 parts by weight, 20 to 80 parts by weight of soy sauce, 20 to 50 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, 1 to 5 parts by weight of pear and apple juice, 1 to 5 parts by weight of honey, 10 to 20 parts by weight of kelp water, steamed 1 to 5 parts by weight of soybean powder, 1 to 5 parts by weight of ground peanut powder, 1 to 5 parts by weight of sesame seeds, 0.1 to 0.5 parts by weight of green tea powder, 5 to 10 parts by weight, and 5 to 10 parts by weight of bellflower. It relates to an acidic kimchi composition containing at least one sheep salt and a method for producing the same.

Wild vegetables are a generic term that can be eaten by humans among the plants that are commonly grown in the field. All kinds of soft and non-toxic ingredients are treated as wild vegetables. Among wild plants, about 850 kinds of wild plants are used throughout the country. Among them, there are many kinds of grass, but they use the order of the trees such as sesame, gulum and brier. Also, most of the seed plants are ferns like ferns. Some of the common tearings in the fields are harvesting leaves and roots, such as horseradish, forget-me-not, soothing, wormwood, moths, algae and buttercups, or harvesting only leaves, such as plantains and dandelions. If you go into the mountains, there are butterbur, seaweed odor, fern, fern, walnut, wheat sprouts, straw, shovel, etc. There are many types of pulling. Nowadays, pollution problems are stimulating people's nerves, and they tend to turn their eyes to the alive again. The types are also local, and most of them are non-toxic, but some are toxic (see Doosan Daebaek and encyber). In addition to vitamins and minerals, these wild vegetables are antioxidant and contain various functional substances such as antimutagenic and antibacterial and antimicrobial effects. Ham Seung-shi: A Study on Mutation Inhibitory Activity of Wild Vegetable Heated Juice, Korean Journal of Agricultural Chemistry. 31 (1), 38-45 (1998), Han, Bok-Jin, Sun-Hwa Lee, Hyun-Kyung Shin: Effects of wild vegetables on in vitro growth of enterobacteriaceae. Korean Journal of Nutrition, 27 (7), 717-728 (1994), Lee, CK, Kim, H., Moon, KH and Shin, KH: Screening and isolation of antibiotic resistance inhibitors from material-resistance inhibition of volatile components of Korean aromatic herb. Arch. Pharmaceutical Res., 21 (1), 62-66 (1998) and Hyun-Koo Kim, Young-Eun Kim, Jung-Yong Lee, Young-Chul Lee, and Bu-Yong Lee: Antioxidative and Physiological Activities of Korean Herbal Extracts. Korean Society of Food Science and Technology. 27 (1), 80-85 (1995) 2-5)].

Among the various wild vegetables, it is edible and can be developed as Kimchi.

The bear's scientific name is Ligularia fischeri TURCZ., Which is a dicotyledonous plant of the Asteraceae family, a perennial herb that develops myrtle leaves. It is widely distributed in Siberia children, Korea and Japan. In Korea, they often live in deep forests, wet and fertile vegetation, and valleys throughout the country.

The leaves are like butterburs and have long petioles. It is 1 to 2m long and leaves from the roots are up to 85 ~ 90cm long. Usually atrial, leaf length is 32 ~ 85cm, leaf width is about 40cm. It is hairless and smooth, but there are regular saw teeth on the leaf side and petioles are 50 ~ 60cm without wings. Yellow flowers bloom in July-September, with several flowers hanging on small flower stems. Seeds are 6 ~ 11mm long, cylindrical, ripened in September ~ November, and have hairs at the ends, which are blown by wind or spread on the animals. Root stocks are thick and have cobweb-like hairs at the bottom and short hairs at the top. Seed color is brown or purple.

Depending on the province, it may be called ungso or water, and the name of kanji is called ungso (態 蔬). Similar types of bears include gondal, laver leaves, arrow bears, giant bears, young bears (hairs), hairy buckwheat, three-horned bears, royal bears, and dogs. In Korea and Japan, young bears are eaten with raw vegetables, poached greens, and mukmulnamul, and they are cooked with ssam, stir-fry, radish, soup and tempura. In China, roots and rhizomes are called horochil (葫蘆 七) and used as a herbal medicine for bruises, back pain, Jinhae, expectoration, and bleeding. The main pharmacological ingredients include chamomile, jacobine, and ameleme, and the fresh and heated juices of leaves are found to have excellent antioxidant and antimutagenic properties (anti-cancer effects). Is also worth it. Chinese herbal medicine is used as Jinhae, expectorant, analgesic, blood circulation promoter. Bear's nutritional value is rich in protein, calcium, vitamins A and C. Dehydrate by boiling water for 30 minutes in deodorizing water and dry it in a bulk dryer or dry it in the shade to make it dry. The development of processed products such as beverages, powders, salt paper, and kimchi is being promoted using bear odor. Bear juice has excellent fragrance, bright dark brown color and good storage stability at 4 ℃ for 7-9 days. Fermented beverages contain 100 million lactic acid bacteria per ml. Bear odor can be preserved for a long time by blanching, frozen at -40 ℃ and stored at -20 ℃. In addition, freeze-dried green powder can be used for beverages throughout the year, and can be used to make mixed dyes with good color and taste.

The root of bear is called a resource (紫苑) and writes medicine. In Korea, bear cultivation is carried out in a cool place in Gangwon-do as part of cultivation of wild vegetables, but in China, it is grown for medicinal use.In Korea, it is used to relieve cough, asthma and cold because it strengthens the lungs and cuts phlegm. Used for arthritis and hepatitis. Modern science has also found that among the components of the bear odor has a salt-containing, hemostatic action. Bear odor is rich in antioxidant-related substances such as vitamins C, E, carotenoids, and phenolic compounds. It has strong antioxidant effects in vivo, in vitro, and liver and chronic diseases. Is likely to be used as a prophylactic and therapeutic agent for humans. Lee, Seung-Eun: Studies on the Antioxidant Properties and Their Active Substances Doctoral Dissertation, Pusan National University (2001).

Bear odor reported very high 98% mutagenic inhibitory activity against indirect mutagenic B (α) P and 90% mutagenic inhibitory activity against Trp-P-1. Angelica extract has excellent antioxidant and sulfur salt activity. A Study on Mutagen Inhibitory and Anticancer Effects of Sanchae-gyu Extracts in Hamseung City, Summary of Specific Agricultural Projects, Rural Development Administration 188-192 (1996)]. Bear odors excrete large amounts of cholesterol into feces, lowering plasma and liver cholesterol levels and effectively inhibiting cadmium accumulation in the liver. Jin-A Park and Mi-Kyung Kim: Effects of Korean Native Vegetable Supplementation on Lipid Metabolism, Antioxidant Activity and Cadmium Detoxification in Rats, Journal of the Korean Nutrition Society, 32 (4), 353-368 (1999)].

Gondalbi's scientific name is Ligularia stenocephala (Maxim.) Matsum, and its scientific name belongs to the family Asteraceae. Leaves and stems 1m high. The basal leaves are 24cm long and 20cm butterfly, heart-shaped, with hairs along the veins on the back and pointed sawtooth at the edge. There are three hard leaves, and the upper leaves gradually get smaller. Flowers and fruits are in bloom from August to September, with yellow heads running in the shape of gunshot inflorescences. The characteristics of the plant are indistinguishable from that of the mature plant, but the petals of the bear odor at the time of flowering are usually 5 or more (usually 7 to 8), and the gondal ratio is 3 to 4, so it can be distinguished. In Korea, it is wrapped with raw ssam as an edible plant, or it is made with kimchi as a plant with excellent taste by any cooking method such as fried or jelly. It is also used for medicinal purposes and is used for gynecological diseases in civilian areas. Choi, Nam-Soon, Han Gwi-jeong, and Sun-Young Shin: A Study on the Use Development of New Income Agricultural Products, Rural Development Institute, Rural Development Institute 491-513 (1997)].

Angelica originates from the roots of the umbelliferae Angelica gigas NAKAI, but Japan originates from Angelica acutiloba KITA GAWA. Chamdangui (귀, 土 當歸) is distributed in the northeastern region of Korea and China, and cultivation is carried out in the cold regions of Korea, Gyeongbuk Bonghwa, Uljin, Pyeongchang, Gangwon Pyeongchang, Samcheok, Taebaek, Jeongseon, Inje, Jecheon, Danyang, and Danyang. ought. Angelicae Radix has the main ingredients such as Bergapten, Hydropthalid, Valerophenome, and is used as a mild tonic to treat anemia, postpartum soothing, and pain medication. The leaves are opposite each other, 3 or 3 times, and the leaf is willow or egg-shaped willow with sharp sawtooth and pointed end. White flowers bloom in June-August, which are cultivated throughout the country, but are warmer in southern and southern regions.

Angelicaegigantis Radix has the main ingredients of decursin, decursinol, nodakenin, alpha-pinene, limonene and beta-udedes. Mole (β-Eudesmol), elemol (Elemol), etc. It is used as a herbal remedy because it has pharmacological effects such as uterine function control, sedation, pain relief, diuresis, vitamin E deficiency treatment, antibacterial action, and young sprouts are edible as herbs It is also possible to soak alcohol with raw roots. It is a herbaceous herb that grows in wet valleys in the mountains of North and South Gyeongsang Province, Gangwon, and Gyeonggi. It grows up to about 1.0-2.0m in height, and it grows frequently throughout the stem, and its root has a thick and strong scent.

Angelica gigas has high anticancer effects in gastric cancer and lung cancer cells, and it has been reported to promote normal hepatocytes and other antimicrobial activity and blood pressure control function. Hyunyong Lee: Development of Navy and Functional Foods of Bioactive Substances for the Increased Export of Donggui Specialty in Gangwon-do, Summary of Results of Specific Agricultural Research Projects, Rural Development Administration 363-365 (1996)]. The donkey diet lowers blood cholesterol levels and significantly lowers the level of hepatic triglycerides and total fats and the level of γ-GTP in alcohol, thus preventing liver damage that may be caused by chronic alcohol intake. [Note; Seok-Hung Oh, Hyun-Soo Cha, Dong-Sung Choi: The Effect of Diet of Angelica gigas on Fat Metabolism, Alcohol Metabolism and Liver Function in Rats, Korean Journal of Agricultural Chemistry, 42 (1) 29-33 (1999)]. Angelica gigas extract also exhibits strong antioxidant and anti-inflammatory activity, which is thought to be part of the preventive mechanism of dementia, and its anti-inflammatory action is thought to be suppressed by the action of inflammatory mediator PAF [Reference; Hyung-Kyung Shin: Functional food development for the prevention of circulatory diseases and dementia by utilizing agricultural and fisheries resources, annual report Advanced technology development project The Ministry of Agriculture, Forestry and Fisheries Technology Management Center. 88 (1998) and Lee, Sook-Young, Jeong-Yeon Seung, Sang-Ae Ryu, Ryu-Jeong Lee, Eun-Bang Lee, Ji-Seon Yang, Tae-Moo Yoo: A Study on the Anti-Inflammatory Screening of Natural Products, Korea Food and Drug Administration Annual Report 1, 478-486 (1997)].

As described above, most of the wild vegetables were eaten raw or dried, or cooked for the winter. However, by developing these wild vegetables as kimchi, we want to increase the shelf life and enhance the taste while making the taste and aroma of the wild vegetables. Almost none of the research on wild vegetables Kimchi is studying the development of wild kimchi in the present invention. In order to research and develop methods to further increase antimutagenic and anticancer activity of wild kimchi, the functional properties of wild kimchi were tested by antimutagenic test by Ames antimutagenicity test and anticancer test by MTT assay. I wanted to raise it.

Wild kimchi of the present invention 100 parts by weight of one or more wild vegetables selected from the group consisting of bear odor, gondal ratio and tangui; 10 to 20 parts by weight of red pepper powder, 10 to 30 parts by weight of red pepper paste, 5 to 15 parts by weight of garlic, 1 to 5 parts by weight of garlic juice, 0.1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of ginger juice, 5 to 5 pieces of anchovy (anchovy) 20 parts by weight, 20 to 80 parts by weight of soy sauce, 20 to 50 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, 1 to 5 parts by weight of pear and apple juice, 1 to 5 parts by weight of honey, 10 to 20 parts by weight of kelp water, steamed 1 to 5 parts by weight of soybean powder, 1 to 5 parts by weight of ground peanut powder, 1 to 5 parts by weight of sesame seeds, 0.1 to 0.5 parts by weight of green tea powder, 5 to 10 parts by weight, and 5 to 10 parts by weight of bellflower. It contains one or more amphibians.

Hereinafter, the configuration of the present invention will be described in detail with reference to examples, but these examples are provided to illustrate the present invention, and the scope of the present invention is not limited only to these examples.

Example 1 Gomchi Kimchi

material Compounding ratio (part by weight) Remarks Pickled bear scented red pepper powder garlic ginger salted anchovy soy syrup 땅 peanut powder 뽁 soy sesame green tea powder 100.015.012.04.018.023.050.05.01.00.1 Final salinity 2.5

As shown in Table 1, aliquots and non-edible parts were sufficiently removed from the production power consisting of pickled bear sprouts, red pepper powder, garlic, ginger, salted anchovy, soy sauce, syrup, sesame peanut powder, sesame sesame seeds and green tea powder. . Pretreated Bear Sprouts are soaked in salt solution (16%) from late April to early May. The pickled raw material is prewashed twice. Poach the washed raw material in the water. The poached raw material was washed twice in cold water and then dehydrated. Subsidiary materials such as sheep salts are mixed according to the mixing ratio of Table 1, and then mixed with the mixed sheep salts and the repaired bear odor and airtightly packed with films and containers. After aging in fermentation and maturation tanks, the product stored in the cold storage is shipped.

The appearance of the bear odor kimchi has a unique color and flavor, there is no odor already. The packing unit is 400g and 700g bulk and the packaging material is Mirapuresh container and film (Mirapurish solvent, PE, PP synthesis) (US FDA approved product, no environmental hormones, eco-friendly packaging material). The product of the present invention is kimchi and pickled foods in the food process. Based on the preservation and distribution standards of kimchi (paragraph 3 ①, 28 days for refrigerated products below 10 ℃), the result of the experiment was extended to 90 days from the date of manufacture. Set to day.

Example 2 bear dalose (gondalbi) kimchi

The type of goose dal (gondalbi) kimchi prepared in the present invention is kimchi and pickles and the composition ratio is as shown in Table 2 below.

material Compounding ratio (part by weight) Remarks Pickled bear sooty soy garlic juice ginger juice sugar syrup honey pear, apple juice glutinous rice pepper paste 100.070.01.50.61.030.03.05.030 Kelp water: 5g per 1 liter of kelp, shiitake mushrooms and licorice Final salinity 2.5

After removing enough foreign material and non-planted part of the production power as shown in Table 2, the bear soothe is soaked in salt solution (10%) between the end of February and the beginning of May. After pre-washing the pickled raw material three times, it is dehydrated and the dehydrated raw material is neatly arranged in a container. Mix soy sauce with water (salt 6%), boil it, and cool. Pour chilled soy sauce into the raw material, immerse it for 2 days, mix it with other raw materials, and boil. After cooling the seasoned water boiled in the raw material and soaked for 2 days, boiled red pepper paste in the soaked soy sauce and boiled in a film and a container, and shipped the product stored in a low-temperature storage.

The bear's appearance should have its own color and flavor. The packing unit is 400g, 700g in bulk form and the packaging material of the product is Mirapuresh container and film (Mirapurish solvent, PE, PP synthesis) (US FDA approved product, no environmental hormones, eco-friendly packaging material). This product is Kimchi and pickled food in the food process. Based on the preservation and distribution standard of Kimchi (28 items for refrigerated products below 10 ℃), it was tested for extending the shelf life of Kimchi. Set to 90 days.

Example 3 Angelica kimchi

The type of Angelica kimchi prepared in the present invention is kimchi and the composition ratio is shown in Table 3 below.

material Compounding ratio (part by weight) Remarks Pickled Angelica Red Pepper Powder Garlic Ginger Salted Anchovy Syrup Dried Bellflower Sugar Soybean Powder Soybean Sesame Green Tea Powder 100.011.08.02.010.025.05.05.01.01.02.00.120.0 Final salinity 2.5

After removing enough foreign materials and non-planted parts from the production power as shown in Table 3, wash the pretreated raw material twice, and then immerse the donkey leaves in a salt solution (6%) for 6 hours. The pickled raw material is washed twice and drained for 3 hours. Subsidiary materials such as sheep salts are mixed according to the mixing ratio and then mixed with the mixed sheep salt and dehydrated donkey. After sealed packing with film and container, it is aged in fermentation and maturation tank and shipped in low temperature storage.

The packing unit is 300g, 700g and 1kg and the packaging material is Mirapuresh container and film (Mirapurish solvent, PE, PP synthesis) (US FDA approved product, no environmental hormones, eco-friendly packaging material). This product is Kimchi and pickled food in the food process. Based on the preservation and distribution standard of Kimchi (28 paragraphs for refrigerated products below 10 ℃), it was tested to extend the shelf life of Kimchi. Set to 90 days.

Example 4 Bear Poisoned Sooty Kimchi

In the same manner as in Example 1 except that 50.0 parts by weight of pickled bears and 50.0 parts by weight of pickled bears instead of 100.0 parts by weight of pickled bear sprouts.

Example 5: Bear odor Angelica Kimchi

In Example 1, instead of 100.0 parts by weight of marinated bear sprouts, 50.0 parts by weight of pickled bear sprouts and 50.0 parts by weight of pickled perilla leaves were prepared in the same manner as in Example 1.

Example 6 Bear Poisoned Essence Angelica Kimchi

Instead of 100.0 parts by weight of pickled bear scabbard herb was prepared in the same manner as in Example 1 except that 50.0 parts by weight of pickled bear sprouts, 25 parts by weight pickled bear and 25.0 parts by weight of pickled perilla leaves.

Experimental Example 1 Sensory Evaluation and Physicochemical Experiment of Kimchi Samples

(1) Sensory test by repeated randomized complete block design

Eight sensory personnel trained according to the repeated randomized complete block design 180 were evaluated three samples at a time and repeated four times. Descriptive items are subjective assessments, which are assessed in terms of overall appearance, overall smell, overall flavor, and overall chewness. The closer it is, the better it is, and the closer it is to 9, it is extremely disgusting. In addition, objective evaluations included sour perception, sour smell, moldy smell, green smell and taste perception sour flavor, moldy flavor, and unripe taste (green). Hardness was evaluated by flavor and texture, and the degree was hardly detectable near 1, and extremely strong near 9. The sense of smell was assessed by the nose as the sense of smell, and the sense of taste was perceived by the mouth and nose after chewing several times with molar teeth, and the hardness was the degree of force to chew 2-3 times in the same direction as the fiber using the incisors. Evaluated. At this time, Sinnae and Sour taste are defined as acid sense, freshness and unripe taste reminiscent of bitterness or convergence from green grass, and Geundeok and Gundeok taste are unpleasant from old kimchi.

(2) pH measurement

pH was measured at room temperature with pH meta (Corning 220, USA).

(3) Salinity Measurement

Salinity was measured at room temperature using a salinometer.

Experimental Example 2: Ames mutagenesis inhibition test

(1) strain

Salmonella typhimurium (Salmonella typhimurium) histidine (histidine) adult nutritional needs of Salmonella typhimurium TA100 of LT-2 was used in the experiment received offers from BN Ames PhD University of California. These experimental strains were used to identify the genotypes of histidine requirements, deep rough ( rfa ) mutations, uvr B mutations, and R factor before the new frozen permanent state was prepared.

(2). Mutagen / carcinogen

Aflatoxin B ₁ (AFB ₁ ), an indirect mutant, was purchased from Sigma, USA, and used in experiments by dissolving in dimethyl sulfoxide (DMSO). N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), a direct mutant, was purchased from Aldrich, USA and dissolved in distilled water for use in experiments.

(3) S9 mixture preparation

In order to activate indirect mutants, a mixture of S9, a liver microsomal enzyme, was prepared according to the method of Maron and Ames (122). For the liver enzyme activity of about 200 g of male Sprague-Dawley rats, Aroclor 1254, a mixture of polychlorinated biphenyl (PCB), was diluted at a concentration of 200 mg per 1 ml of corn oil. After 5 days (500 mg / kg), the liver was extracted. Liver harvested at 4 ° C. aseptic state was washed several times with 0.15M KCl and homogenized in a homogenizer (Potter-Elvehiem apparatus, USA) by adding 0.15M KCl solution three times the liver weight. This was centrifuged at 9000 × g for 10 minutes to obtain S9 fraction as a supernatant, and 1-2 ml of the supernatant was rapidly frozen in dry ice and stored in a -70 ° C deep freezer. This S9 fraction (10%) was mixed with MgCl-KCl salts (2%), 1M glucose-6-phosphate (0.5%), 1M NADP (4%), 0.2M phosphate buffer (pH 7.4) and sterile water to give S9 The mixture was prepared.

(4) Toxicity test and mutagenicity test

In order to examine the toxicity and mutagenicity of the sample strain, 2 ml of top agar was dispensed into a sterile cap test tube, and 100 μl of the strain and 100 μl of the diluted sample were added and vortexed lightly. In the case of experiments, nutrient agar plates were used for mutagenicity. In the case of mutagenic experiments, minimal agar plates were dispensed and solidified, and then incubated at 37 ° C for 24 hours or 48 hours, and their toxicity and mutagenicity were determined. It was.

(5) Experimental method

The preincubation test (122) used mainly in this experiment was 0.5 ml of S9 mix (if indirect mutation), 0.1 ml of overnight cultured strain (1-2 × 10 ⁹ cells / ml), diluted sample ( 50 μl) and the mutagen (50 μl) were placed in a cap tube in an ice bath, lightly vortexed, and preincubated at 37 ° C. for 30 minutes. Pour 2 ml of top agar at 45 ° C into each tube, vortex for 3 seconds, spread on minimal glucose agar plate, incubate at 37 ° C for 48 hours, and count the number of return mutations. It was. Meanwhile, the concentrations of samples and mutagens used in the experiments were determined through preliminary experiments (dose response and toxicity experiments) (Fig. 2). The inhibition rate (mutation rate) was calculated by the following equation.

% Inhibition = 100 × [(a­b) / (a­c)]

Where a is the number of back mutations induced by the mutagen, b is the number of back mutations when the sample is processed, and c is the number of back mutations in the absence of the mutagen and the sample.

Experimental Example 3: anticancer experiment by MTT analysis

(1) Cancer Cells and Cultures

end. Reagents and Devices

For cell culture, RPMI 1640, fetal bovine serum (FBS), 0.05% trypsin-0.02% EDTA and 100 units / ml penicillin-streptomycin were purchased from GIBCO (USA). Cell culture was performed using a CO ₂ incubator (Forma, model MCO96, USA), and the observation of apoptosis (apoptosis) was performed using a Olympus fluorescent microscope (Olympus, model U-ULH, Japan).

I. Cancer cell

AGS human gastric adenocarcinoma cells, HT-29 human colon adenocarcinoma cells, and HL-60 human promyelocytic leukemia cells are the Korea Cell Line Bank. ) Was used for the experiment while incubating.

All. Cell culture

AGS, HT-29, and HL-60 cells were cultured in a 37 ° C., 5% CO ₂ incubator using RPMI 1640 containing 100 units / ml penicillin-streptomycin and 10% FBS. Each cultured cancer cell was refeeded 2-3 times a week, washed with PBS in 6-7 days, and then centrifuged by detaching cells attached with 0.05% trypsin-0.02% EDTA. The medium was added to the pipette and mixed well so that the cancer cells were evenly distributed and used in the experiment while subcultured every 6-7 days. Passage number was recorded at the time of subculture, and when the passage age was more than 10 times, new cancer cells were removed from the liquid nitrogen tank and tested again.

la. Experiment method

The cultured cancer cells were seeded to 1 × 10 ⁴ cells / ml per well in a 96 well plate, samples were added according to the concentration, and then cultured in a 37 ° C., 5% CO ₂ incubator. After 72 hours, 20 μl of 3- (4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium bromide (MTT) was added, followed by further incubation for 4 hours, followed by forming formazan. Crystals were dissolved in DMSO and absorbance was measured at 540 nm (Fig. 6, 145, 147).

Experimental Example 4 Measurement of Salinity of Wild Vegetable Kimchi

The salinity of wild cabbage kimchi was lower than that of general cabbage kimchi, which was 2.5%. The kimchi was salted during the manufacturing process, and it was soaked in water after removing the salty salt, but the salinity was low as 1.6%. Danggui Kimchi was 1.6%, and gondabi kimchi had soy sauce during the manufacturing process, and salinity was 1.9%, higher than other wild kimchi, but lower than Chinese cabbage kimchi. Kimchi is perceived as a cause of carcinogenesis, so fresh kimchi manufacturing is preferred for health. Sanchae kimchi has a salinity of less than 2%, which is lower in salinity than general kimchi.

Final salt concentration of edible wild kimchi Kimchi Gomchi Kimchi Gondabi Kimchi Donkey Kimchi Final salt concentration 2.4 1.6 1.9 1.6

Experimental Example 5: sensory test of wild kimchi

Chinese cabbage kimchi had strong acidity due to the bitterness of wild vegetables, hardly detected geundeok and bitter taste, and overall score was good. Gomchi kimchi tends to have a sour taste compared to other wild vegetables. Gondalbi had little Shinnae, Gundeokgi, bitter and bitter taste, and bitter than bitter. It is thought that it is soy sauce that Gundeok taste is detected. Danggui Kimchi was favored in appearance by red color of green leaves and red pepper powder. The appearance was good, but the overall rating was low due to the bitter taste. Sanchi kimchi is rarely encountered in everyday meals and has a lower preference than cabbage kimchi due to its bitter taste. However, this sensory test was conducted for young people, and older people tend to enjoy some bitter tastes.

QDA Profile of Edible Wild Vegetable Kimchi Fermented at 5 ℃ Exterior Shinto County Bitter Sour taste Gundeok-Taste bitter Hardness Overallacceptability Kimchi 6.3 5.7 2.8 1.8 6.7 2.7 1.6 5.3 7.3 Gumji Kimchi 5.5 4.3 3.0 4.2 4.3 3.2 4.7 4.5 6.2 Gondabi Kimchi 4.2 3.2 4.0 5.3 4.2 3.9 6.5 5.0 3.6 Angelica Kimchi 6.5 1.8 2.3 4.8 2.5 3.2 6.2 4.8 4.7

^One)Sensory characteristics rated on 9-point scale: 1-extremely bad, 9-extremely good in subjective evaluation (appearance, overall acceptability), and 1-extremely weak, 9-extremely strong in objective evaluation (sour taste, gundeok, chinese pepper smell, sour, gundeok taste, chinese pepper flavor And hardness)

Experimental Example 6: antimutagenic effect of wild kimchi

Table 6 shows the antimutagenic effects of Ames antimutagenicity test of wild kimchi and Chinese cabbage kimchi. Compared with 30% antimutagenic effect of Korean cabbage kimchi, Angelica kimchi had the highest antimutagenic effect (69%), followed by Gondalbi Kimchi (58%) and Gomchi Kimchi (51%). In general, the antimutagenic effect of wild kimchi was higher than that of general cabbage kimchi. The higher antimutagenic effects of wild cabbage kimchi than normal cabbage kimchi may be related to the high antimutagenicity and antioxidant activity of wild cabbage kimchi. In addition to vitamins such as vitamins C, E, and carotenoids, wild vegetables contain many minerals and functional substances, and these special functional substances are thought to increase their functionality. Wild vegetables have been used for food, but they have also been used as a treatment for various diseases. Bear odor reported very high 98% mutagen inhibitory activity against indirect mutagenic B (α) P and 90% mutagenic inhibitory activity against Trp-P-1. Angelica extract has excellent antioxidant and sulfur salt activity.

Antimutagenic Effects of Different Kinds of Edible Kimchi Juice on Salmonella typhimurium TA100 against N-methyl-N'-nitrosoguanidine (MNNG, 0.4µg / assay) Treatment Revertants / plate (level of sample, μl / plate) 100 200 SpontaneousControl (AFB ₁ ) 146 ± 101 126 ± 25 ^a Kimchi 956 ± 26 ^b (17) ¹ 831 ± 20 ^b (30) Gomchi Kimchi 835 ± 20 ^c (30) 630 ± 23 ^c (51) Gondabi Kimchi 645 ± 19 ^d (49) 558 ± 15 ^d (58) Donkey Kimchi 587 ± 17 ^d (55) 449 ± 18 ^e (69)

¹ Figures in parentheses indicate percent inhibition.

^a~d in the same column mean of the other character is significantly different by ^{Duncan, s multiple test. (p} <0.05).

Experimental Example 7: Anticancer Effect of Sanchae Kimchi

The anticancer effect of wild cabbage kimchi by MTT analysis was higher than that of general cabbage kimchi, and the anticancer effect of Angelica kimchi was 91%. As with the antimutagenic effect, the anticancer effect was the highest in the anticancer effect of Dongguk Kimchi, followed by gondabi kimchi and gomchi kimchi. Angelica has been widely used as an herbal medicine since ancient times and has been known to be excellent in antioxidation, antimutagenicity and anticancer activity. Therefore, the anti-cancer activity of kimchi in donkey is thought to be high. Angelica sinensis has high anticancer effect in gastric cancer and lung cancer cells, and it has been shown to promote normal hepatocytes and other antimicrobial activity and blood pressure control function.

Inhibitory Effect of Different Types of Edible Kimchi Juice on AGS Human Gastric Adenocarcinoma Cells in 3- (4,5-dimethylthiazole) -2,5-diphenyltetrazolium bromide (MTT) Assay Treatment OD ₅₄₀ (level of sample, μl / assay) 10 20 Control 0.895 ?? 0.033 ^a Kimchi 0.360 ?? 0.010 ^b (60) ¹ 0.189 ?? 0.011 ^b (79) Gomchi Kimchi 0.265 ?? 0.008 ^b (70) 0.121 ?? 0.012 ^b (86) Gondabi Kimchi 0.218 ?? 0.004 ^c (76) 0.098 ?? 0.007 ^c (89) Donkey Kimchi 0.195 ?? 0.009 ^d (69) 0.084 ?? 0.004 ^d (91)

¹ Figures in parentheses indicate percent inhibition.

^a~d in the same column mean of the other character is significantly different by ^{Duncan, s multiple test. (p} <0.05).

As described above, the wild vegetables were eaten raw or marinated and cooked for winter, but the present invention was mostly eaten, but the present invention developed wild vegetables made of bear odor, gondabi and donkey to increase the shelf life while improving the taste and aroma of wild vegetables, and more taste. It is a very useful invention for the food industry that has improved the functionality of Sanchae Kimchi with anticancer experiments.

Claims (1)

100 parts by weight of one or more wild vegetables selected from the group consisting of bear odor, gondal rain and donkey; 10 to 20 parts by weight of red pepper powder, 10 to 30 parts by weight of red pepper paste, 5 to 15 parts by weight of garlic, 1 to 5 parts by weight of garlic juice, 0.1 to 5 parts by weight of ginger, 0.1 to 1.0 parts by weight of ginger juice, 5 to 5 pieces of anchovy (anchovy) 20 parts by weight, 20 to 80 parts by weight of soy sauce, 20 to 50 parts by weight of starch syrup, 1 to 5 parts by weight of sugar, 1 to 5 parts by weight of pear and apple juice, 1 to 5 parts by weight of honey, 10 to 20 parts by weight of kelp water, steamed 1 to 5 parts by weight of soybean powder, 1 to 5 parts by weight of ground peanut powder, 1 to 5 parts by weight of sesame seeds, 0.1 to 0.5 parts by weight of green tea powder, 5 to 10 parts by weight, and 5 to 10 parts by weight of bellflower. Sanchi Kimchi, characterized in that it contains one or more sheep salts.