KR20090115303A - Preparation method of kimchi using Ixeris dentata, and kimchi produced thereof - Google Patents

Abstract

PURPOSE: Kimchi using Ixeris dentate and a preparation method thereof are provided to improve functionality, which results from various kinds of bioactive substances included in Ixeris dentate, and to extend shelf life of Kimchi. CONSTITUTION: A method for preparing Kimchi using Ixeris dentate comprises the following steps of: mixing 100 parts cabbages, 10-50 parts salt, and 100-150 parts water; mixing 100 parts Ixeris dentate roots and 80-120 parts sugar, fermenting them for 20-40 days, filtering to obtain a fermented Ixeris dentata root extract; mixing 2-5 parts leek, 1-4 parts cayenne pepper, 1-3 parts garlic, and 0.1-1 part ginger, and adding the 1-5 parts fermented Ixeris dentata root extract to them so as to prepare a secondary material; and mixing the salted cabbages with the secondary material, and adding salt until the final salinity becomes 1.5-4%.

Description

Preparation method of kimchi using kimchi and kimchi prepared from it {preparation method of kimchi using Ixeris dentata, and kimchi produced

The present invention relates to kimchi and a method for producing the same using the extract of fermented root roots.

Recently, constitution has been caused by lack of exercise, overwork, stress, illness, heavy drinking, smoking due to the irregular eating habits and lifestyle patterns of modern people. Therefore, modern people are rapidly increasing interest and demand for functional foods that are effective in maintaining health and regulating biorhythms, and researches on functional foods using traditional herbal ingredients are being actively conducted. As part of this, Ixeris is known to be effective in suppressing cholesterol elevation, anticancer, antibacterial, antioxidant, antistress, detoxification, immunity, fatigue, recovery of liver function, and appetite enhancement. dentata ) is in progress.

It belongs to the Asteraceae, and its roots and leaves have been edible in the form of herbs since about 30 centimeters long. The roots are about 10 ~ 15㎝ long and 0.2 ~ 0.7㎝ thick, and the leaves are shaped like thorns on the edges. It is a perennial grass with sawtooth and yellow or white flowers in May-June, and it is commonly seen in the mountains and south of central Korea and Japan. Also, cutting leaves or roots produces a bitter-flavored milky juice, so it is also called vegetable, yellow and green, bitter herbs, and pear sprouts. In our country, white, yellow, yellow, and yellow It is known to have many varieties, such as stalks, etc. (Yook Chang-soo, Color Book of Korean Medicinal Plants, Academy Book, 1997, p. 547).

It has been used in the form of kimchi or salad for a long time, and it has been used as a medicinal herb in folk medicine such as dry stomach, soothing, anti-inflammatory, appetite boosting, diuresis, and swelling. In particular, recently, a large amount of various biologically active substances such as aliphatics, cynaroside, triterpenoide, and sesquiquiterpene lactone are contained, and thus cholesterol lowering, anti-inflammatory action, It has been shown to have anti-cancer effects, immune enhancement, anti-aging, blood sugar reduction, and antioxidant effects, and has recently attracted attention as one of the health functional food materials (Chung KH, Yoon KR, Kim JP, Flavonoidal constituent in Korean Lactuca). dentata Makino . Korean J. Dietary Culture. 9 (2), 1994, pp. 131-136).

The roots of the moth are nutritionally contained 18.0% carbohydrate, 2.8% protein, 0.3% lipid, 0.8% ash, and 1.8% fibrin, and minerals contain 0.34% potassium, vitamin C 0.023% and riboflavin Is known to be rich in thiamin, etc. (AOAC Official Methods of Analysis (16th Edn) , Association of Official Analytical Chemists, Washington, DC, 1995, pp. 69-74).

Chung et al. (1994) isolated six flavonoids from ethyl acetate fermentation of Korean cypress, and luteolin-7-O-beta, in which glucose is bound to the luteolin nucleus. Di-glucose has been reported as a major flavonoid (Chung KH, Yoon KR, Kim JP, Flavonoidal constituent in Korean Lactuca) dentata Makino . Korean J. Dietary Culture. 9 (2), 1994, pp. 131-136).

Kim et al. (2002) reviewed the biological activity of fermented wild bark fermentation, the antioxidant activity, antimutagenicity, and cancer cell inhibitory effects of root fermentation, and the fresh juice showed stronger antioxidant and antimicrobial activity than ethyl acetate fraction. , 60% growth was inhibited at 1,000㎍ / ㎖ concentration on breast cancer cells and liver cancer cells and 32% growth was inhibited on normal 293 cells, showing high inhibitory effect on cancer cells but low toxicity on normal cells. Kim MJ, Kim JS, Cho MA, Kang WH, Jeong DM, Ham SS, Biological activity of Ixeris dentata Nakai juice extracts. Korean Soc. Food Sci. Nutr. 31 (5), 2002, pp. 924-930), (Kim MJ, Kim JS, Kang WH, Jeong DM, Effect on antimutagenic and cancer cell growth inhibition of Ixeris dentata Nakai. J. Medicinal Crop Sci 10 (2), 2002, pp. 139-143).

In addition, the antioxidant activity of the 1,1-diphenyl-2-picryl hydrazyl (DPPH) scavenging method of fermented root root fermentation showed that the ethyl acetate fraction contained beta hydroxy acid. Acid: BHA) and alpha-tocopherol showed similar activity, and moth powder was 88% inhibited at 500 µg / ml concentration of hexane fraction for A549 lung cancer cells, and 375 for Hep3B liver cancer cell line. 71% inhibition at ㎍ / mL and 83% inhibition at 375μg / mL in MCF-7 breast cancer cells showed similar tendency as in the fresh juice. Lim et al. (1997) examined the effects on the cardiovascular system, contraction and vascular endothelial cells after breeding rats for 5 weeks at 5% level. It has been shown to be a good material for the treatment and prevention of cardiovascular disease (Lim SS, Lee JH, A study on the chemical composition and hypocholesterolaemic effect of aster scaber and Ixeris dentata . J. Korean Soc. Food Sci. Nutr. 26 (1), 1997, pp. 123-129), (Lim SS, Lee JH, Effect of Aster scaber and Ixeris dentata on contractility and vasodilation of cardiovascula and endothelial cell in hyperlipidemic rat. J. Korean Soc. Food Sci. Nutr. 26 (2), 1997, pp. 300-307).

Kim (1995) demonstrated the inhibitory effect of mutations on methanol and fermented mussels by the Ames test, and showed a strong inhibitory effect on human osteosarcoma MG-63 cells at a concentration of 100 µg / ml. When methanol fermentation was fractionated with chloroform and ethyl acetate, it showed strong anticancer activity against MG-63 and its inhibitory effects were 97% and 93%, respectively (Kim SH, Inhibitory effects of Ixeris dentata on the mutagenicity of aflatoxin B1, N-methyl-N'-nitro-N-nitrosoguanidine and growth of MG-63 human osteosarcoma cells. J. Korean Soc. Food Nutr. 24 (2), 1995, pp. 305-312).

As mentioned above, it is known that the moth contains a large amount of various physiologically active ingredients that can treat and prevent human diseases, but can be used to promote human health. The scope of use is as narrow as a round or car loan.

Republic of Korea Patent Publication No. 10-0603949 discloses a method for manufacturing bitter bark kimchi, but this is a process of pickling processing of the bitter bark as the main raw material, the weak bitter taste due to the bitter taste of the triterpenoide component of bitter bark Younger people who are accustomed to sweets and sweets tend to avoid it, and the addition of seafood-based salted seafood may impair the taste and aroma of bitterness.

Republic of Korea Patent Publication No. 10-0411370 discloses bitter bark extract obtained by extraction with lower alcohol or water and foods using the same, but reduces the pharmacological effects peculiar to bitter bark during processing with drugs such as lyophilization, grinding and extraction In addition, when extracting using a chemical solvent such as alcohol, attention is required to the hygienic environment, and because a multi-step process requires a lot of facility investment to apply to the actual food industry.

Fermentation is one of the food storage methods for a long time, inoculated or left to live naturally, lactic acid bacteria to multiply to lower the pH, increase the acidity to create a good condition for the lactic acid bacteria to grow and competition of various organic acids, bacteriocin, carbonic acid and nutrients formed by lactic acid bacteria It is known to create an environment in which general food poisoning bacteria cannot reproduce. The most well known lactic acid bacteria are Lactobacillus spp. And Leuconostoc spp. The fermentation temperature, the ingredients of kimchi, and the amount of carbonic acid produced by the propagated lactic acid bacteria and lactic acid bacteria influence the type and taste of kimchi fermentation. Known as the determining factor. Fermentation temperature of kimchi is generally 4 ~ 15 ℃ and the time required for fermentation takes several days to several months.

Therefore, the present inventors have established a fermentation broth manufacturing technology that improves the functionality of bitter bark, and then, while studying the commercialization of high value-added kimchi product by using the high functional bitter bark kimchi using the same, The present invention has been completed by developing a technique for pretreatment and an efficient production technique of fermented matured liquid through a fermentation technique, and a method for producing high-quality fermented kimchi using fermented broth.

It is an object of the present invention to provide a method for preparing fermented root extract.

Another object of the present invention is to provide a high-quality kimchi production method using the pigtails by verifying the functionality and shelf life of kimchi using the fermented extracts of the bark roots.

In order to achieve the above object, the present invention is the fermentation by adding sugar to the roots of the cranberry root, and filtering the filtrate to prepare the fermented extract of the cranberry root, and kimchi ingredients such as garlic and ginger are mixed and the fermentation extract It provides a kimchi production method comprising the step of mixing with the fermentation extract is added to the Chinese cabbage pickled and brine. The root root vegetable may be further mixed with the submaterial.

In addition, the fermentation extract is not added to the subsidiary material, and further provides a method of adding only bitter root root vegetable. The bitter root root vegetable may further include a step of steaming for 1-2 minutes at 90 ± 5 ℃ condition in a steamer.

The present invention further provides a method of adding the fermentation extract with the main root root vegetable.

In another aspect, the present invention provides kimchi prepared by the above method, containing the moth root fermentation extract as an active ingredient.

Kimchi is prepared by using the following methods.

Step 1: preparing fermented extract from the roots of moth

First, a bioactive substance is extracted from the roots of moth in accordance with the present invention.

After 80 to 120 parts by weight of sugar is added to 100 parts by weight of the roots of fermented soybeans, and fermented at room temperature for 20 to 40 days.

As a result of the component analysis after fermentation of the moth roots, the yield was 120% of the extract per moth root, and it was found that the polyphenolic substance and the cinnaroside substance were contained (see Table 7).

Second Step: Preparation of Kimchi Using the Extract

The cabbage is pickled by impregnating 10-50 parts by weight of salt and 100-150 parts by weight of water in 100 parts by weight of the cabbage in the state of being chopped (a cabbage: salt: water = 4: 1: 5 weight ratio). Pickle 2 ~ 6 hours at water temperature of 15 ~ 25 ℃ and drain to drain.

2 to 5 parts by weight of leeks, 1 to 4 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic and 0.1 to 1 parts by weight of ginger, and the fermentation extract of the first step 1 ~ Add 5 parts by weight and toss for 2 months at 10 ~ 20 ℃.

In the proper ratio for kimchi mixing, in order to obtain the masking effect of bitter bark, the mixing ratio is adjusted at various ratios, and the kimchi is prepared at the compounding ratio which is best evaluated by sensory test. Weight ratio of = 100: 3).

In addition, it is prepared by adding 1 to 5 parts by weight of bitter root root biological material to the sub ingredient to which the bitter root root fermentation extract is added (a cabbage: bitter root fermented extract: bitter root root vegetable = 100: 1: 2 weight ratio).

In addition, it is prepared by adding only 1 to 5 parts by weight of bitter root root organism without adding fermentation extract to the subsidiary material (cabbage: bitter root root vegetable = 100: 3 weight ratio).

In addition, 1 to 5 parts by weight of sugar, 1 to 4 parts by weight of red pepper powder, and 1 to 3 parts by weight of garlic are mixed per 100 parts by weight of the moth root, and the fermentation extract 1 to 1 of the first step is used as the main ingredient. After adding 5 parts by weight, and tossed to 10 ~ 20 ℃ aging (Crowbark root: Crowbark root fermentation extract = weight ratio of 100: 2), (see Fig. 1).

Kimchi and its manufacturing method according to the present invention, by the simple process of the liquid extraction composition or dry processing by using the fermented seaweeds as a method for manufacturing kimchi through fermentation method by adding the functionality by the various bioactive substances of the seaweeds Kimchi can be prepared, and in addition to the consumption of kimchi in the daily diet, you can easily consume the moss having a unique effect, it will also exert an excellent effect as a health food. In addition, by increasing the palatability by reducing the bitterness peculiar to bitterworms, it is possible to increase the popular dissemination of bitterworms.

Kimchi as a high value-added functional food with simple manufacturing process while preventing microbial contamination, increasing storage period, and ensuring safety of kimchi due to its beneficial effects such as antibacterial, antioxidant and anticancer activity It can increase the marketability of kimchi by manufacturing.

Hereinafter, the present invention will be described in more detail based on the following sample analysis and examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

The present inventors analyzed the components of the moth and extracted the biologically active substance from the sample for physiological functional investigation. The crops used for this experiment were harvested in June-July from 2006, and harvested in June-July, and harvested from October-November in 2007, and used as secondary samples. Purchased and used a commercially available product.

<Sample Analysis 1> Component Analysis

To prepare the extract used for the component analysis, add 60% methanol, 60% ethanol, and hot water to 100 g of root roots, extract them at 80 ° C for 6 hours using a reflux condenser, and centrifuge to prepare the extract. Used for.

< Psalm-1 -1> General Component Analysis

The general component analysis of the crust was analyzed according to the AOAC method (AOAC Official Methods of Analysis (16th Edn) , Association of Official Analytical Chemists, Washington, DC, 1995, pp. 69-74), (see Tables 1 and 2).

In other words, the moisture content is 105 ℃ atmospheric pressure drying method, inquiring powder was incubated at 550 ℃ by incineration furnace, and then by weight method, crude protein was determined by Kjeldahl method, crude fat was determined by Soxhlet extraction method, and crude fiber was semisoest. It was analyzed by Van Soest's method. Soluble nitrogen-free (carbohydrate) at 100 ℃ except the content of moisture, crude protein, crude fat and crude ash.

General Components of Mugwort Root General ingredient moisture protein Geology carbohydrate Ash Carbohydrate and Starch Non-starch polysaccharide Crest Root 81.0 2.7 0.3 11.2 3.6 1.2

As a result, as shown in Table 1, the moth roots generally had water content of about 81.0%, and among the other components, carbohydrate group including sugar and starch was the highest (14.8%) and protein 2.7% , Ash 1.2% and lipid 0.3%.

Non-starch polysaccharide of bitter root (% by weight) Non-starch polysaccharide Dietary fiber Lignin Cellulose Hemicellulose Crest Root 1.9 0.6 0.3 0.8

In addition, as a result of analyzing non-starch polysaccharides in the crust, as shown in Table 2, dietary fiber contained the most as 1.9%, and lignin, cellulose and hemicellulose contained 0.6%, 0.3% and 0.8%, respectively. The moth roots show high applicability to dietary foods due to high dietary fiber.

<Ci-1-2> Determination of Total Phenolic Substances

 100 g of 70% ethanol was added to 5 g of raw sample and quantitatively determined using Prussian blue method (Price ML, Butler LG ,: Rapid visual estimation and spectrophotometric determination of tannin content of sorghum grain. and Food Chemistry.1997, pp. 25: 1268-1269), (see Table 3).

0.1M ferric chloride (FeCl ₃ ) and 0.008M potassium ferricyanide (K ₃ Fe (CN) ₆ ) solution were added to the extract three times, and the mixture was left at room temperature for 10 minutes and absorbance was measured at 730 nm. The silver standard solution was quantified in terms of tannic acid using 0.01-0.1 mM (Sigma Chemical Co.).

Polyphenolic Substances in Critter Root Extract (wt%) Non-starch polysaccharide Polyphenol content Cinaroside (Luteolin-7-O-glucoside: Luteolin-7-0-glucoside) Crest Root 0.495 0.26

As shown in Table 3, the roots of crust contained 0.495% of polyphenolic substances.

<Poetry-1-3> Sinaroside (Luteoline-7-O-glucoside) quantification

  Cinnaroside quantification was performed using 60% methanol, 60% ethanol, and hot water at the roots of the mulberry roots, followed by centrifugation to separate the filtrate, followed by filtration with 0.45 μl Millipore filter and high performance liquid chromatography. Chromatograph System: HPLC (Agilent 1200, Agilent Technologies Inc. Germany) was quantified using the HPLC analysis conditions are shown in Table 4.

HPLC analysis conditions of cinnaroside Organization name Agilent 1200 Mobile phase solvent Methyl Cyanide / Water (18:82 Volume Ratio) Column Reverse phase C18 (250mm × 4.6mm, 5mm), 30 ℃ sensor UV 350 nm flux 1.0ml / min Injection 10 μl

As a result of measuring the cinnaroside content contained in the crust, it contained 0.26% as shown in Table 3 above, and the HPLC chromatogram is shown in FIG. 2.

<1-1-4> yield and chromaticity

Preparation of bitter root extract used for extract yield and chromaticity investigation is as follows.

Sample 1: 60 ml of 60% ethanol was added to 50 g of the roots of the roots and extracted for 3 hours at 80 ° C. After extraction, the extracts were separated. The extracts were extracted again with 200 ml of 60% ethanol for 2 hours, and the extracts were separated. 500 ml of primary and secondary extracts added together with distilled water

Sample 2: 60 ml of 60% methanol was added to 50 g of the roots of the roots, and the extract was first extracted at 80 ° C. for 3 hours, and the extracts were separated. 500 ml of primary and secondary extracts added together with distilled water

Sample 3: After distilled water 200ml into 50g of the roots of the roots, extracted with primary extraction at 80 ° C. for 3 hours, the extracts were separated, and extracted again with 200ml of distilled water for 2 hours, and the extracts were separated. After adding the tea extracts, add distilled water to 500 ml

Sample 4: 60 ml of 60% ethanol was added to 50 g of the roots of the roots and extracted for 1 hour at 80 ° C. for 3 hours. The extracts were separated. The remaining roots were extracted again with 200 ml of distilled water for 2 hours and the extracts were separated. And the second extract was combined and distilled water was added to 500 ml

Sample 5: After distilled water 200ml in 50g of the roots of the roots, extracted with primary extraction at 80 ° C. for 3 hours, the extracts were separated. The extracts were extracted with 200 ml of 60% methanol for 2 hours, and the extracts were separated. And the second extract was combined and distilled water was added to 500 ml

Sample 6: 60 ml of 60% methanol was added to 50 g of cranberry roots and extracted firstly at 80 ° C. for 3 hours, and the extracts were separated. The extracts were extracted again with 200 ml of distilled water for 2 hours and then the extracts were separated. And the second extract was combined and distilled water was added to 500 ml

The extract obtained by extracting the roots of the roots with various solvents was measured using a color difference meter (see Table 5), and concentrated under reduced pressure to remove the solvent to obtain a yield (see Table 6).

Chromaticity (Hunter Value) of Cercis chinensis Extract According to Extraction Solvent Hunter L a b Sample 1 72.04 -2.44 58.89 Sample 2 72.52 -3.81 24.78 Sample 3 71.44 -0.31 8.50 Sample 4 70.63 -0.91 83.20 Sample 5 80.81 -1.28 22.01 Sample 6 83.27 -3.04 33.43

L = brightness, a = redness, b = yellowness

In Table 5, the sample 4 shows the most unusual value, the lightness is the lowest among the samples 1 to 6, the a value is the lightest green, and the b value is the closest to yellow.

Yield of Bitcoin Extracts with Different Solvents sample Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Sample 6 Yield (% by weight) 13.4 9.6 13.3 12.2 10.4 10.1

As can be seen from Table 6, the extraction yields of Sample 1 and Sample 3 were the highest, and the extraction yield of Sample 2 was the lowest.

The result of viewing the chromaticity without concentrating the crust is shown in FIG. 3.

As shown in FIG. 3, the chromaticity of the naked eye sample 4 was the darkest and the sample 3 was the thinnest. Extraction in primary 60% ethanol and extraction in secondary distilled water were excellent in terms of chromaticity . Also Brix sugar content of the moth root extract was 47 °.

<Sample Analysis 2> Investigation of Physiological Functionality

Preparation of extracts used for physiological functional investigation was carried out by adding 60% methanol, 60% ethanol and 100 ml of hot water to 20 g of root roots and extracting them at 80 ° C. for 6 hours using a reflux condenser, followed by centrifugation to prepare extracts. Used for.

<Si-2-1> Antimicrobial Activity

The antimicrobial activity of the moth root extract was determined by a disk-agar plate diffusion method (Piddok, LJV Techniques used for the determination of antibacterial resistance and sensitivity in bacteria.J. Appl. Bacteriol. 68, 1990, 307- (Ang p. 318), (Jang DS, Park KH, Lee JR, Ha TJ, Park YB, Nam SH, Yang MS: Antimicrobial activities of sesquiterpene lactones isoiated from Hemistptia lyreta, Chrysanthemum zawadskii and Chrysanthemum boreale.Agric.chem.biotechnol. 42, 1990, pp. 176-179).

Extracts used for the measurement of antimicrobial activity were sterilized with each of the extracts obtained above using a bactericidal filter, and then absorbed by 50 µl into sterilized 8 mm filter paper disc (Toyo, Japan), followed by complete evaporation of the solvent. After absorbing with 200, 300, 400, and 500 µl through the process, the extract was absorbed in agar medium (Nutrient Agar: NA) inoculated with Baciilus cereus, and left for 1 hour in a 4 ℃ refrigerator. After incubation for 24 hours in a 37 ℃ thermostat, the degree of antimicrobial activity was determined by measuring the diameter of the clear zone around the margin.

The antimicrobial activity of the moth roots was measured using extracts extracted with 60% methanol, 60% ethanol and distilled water, respectively.

A, B, C and D absorbed 200, 300, 400 and 500 μl extracts, respectively, and did not show antimicrobial activity in 200 μl, but the higher the concentration of the extract, the higher the inhibitory ring. It was found that the active material contained. In addition, the higher the concentration in the 60% methanol or 60% ethanol, the more antimicrobial was recognized, but the inhibitory ring was formed in the water extract, indicating that the antimicrobial substance was more effective in the aqueous solution.

<2-2-2> Antioxidant Effect Measurement

  Antioxidant activity was measured by referring to AOCS (Sampling and analysis of commercial fats and oils). In other words, the extract obtained above was concentrated in vacuo and then lyophilized to prepare a dry powder, and the sample was tested for antioxidant effect. To investigate the antioxidant power, 20 g of cooking oil was added to 200ppm and 400ppm of cooking oil, and homogenized at 10,000rpm for 5 minutes using a homogenizer, and then heated at 60 ° C for peroxide. peroxide value (POV) and thiobarbituric acid (TBA) levels were measured. At this time, α-tocopherol was added to the cooking oil to 200ppm in order to compare the antioxidant power, and the change value was compared and examined in the same manner as the sample to show the antioxidant power.

As a result of measuring the antioxidant activity of cooking oil from the moth root extract, the antioxidant activity was detected in POV and TBA measurements as shown in FIGS. 5A and 5B. The force was higher. In addition, the antioxidant activity was higher at 200ppm than at 400ppm of water extract, indicating that the extract had a higher antioxidant capacity at 200ppm. This suggests that the antioxidant activity of the root extract is not directly related to the concentration.

<Si-2-3> Anticancer activity measurement

<Ci-2-3-1> Cell Proliferation Measurement

A549 cells (human lung cancer cell line), Hep2 cells (human lung cancer cell line), and LNCAP cells (human prostate cancer cell line) were used in 96-well culture (96-well culture) to analyze the inhibitory effect of the isolated and purified sinarosides on cancer cell proliferation. plates) were aliquoted at 1 × ¹⁰ 4/100 μl / well and cultured O / N (overnight) in a 37 ° C., 5% CO ₂ incubator. The next day, after varying the concentration of cinnaroside in the cultured cells, the medium was removed after treatment with cinnaroside for 24 hours and 48 hours, and then 3- (4,5-dimethylthiazol-2-yl) -5- (3-carboxy Add 1% methoxyphenyl) -2- (4-sulfophenyl) -2H-tetrazolium [MTS, intramolecular salt] solution in the incubator at 37 ° C and 5% CO ₂ incubator for 1 hour and then use Victor3 (Perkin elmer, Fremont, CA, USA) and the absorbance at 490 nm was measured as a cell proliferation.

As a result of measuring the anticancer activity of the saccharin alcohol extract and the water extract against human lung cancer cell line (A549) is shown in FIG. After 8, 24, and 48 hours treatment of citrus alcohol extract (1, 10, 100, and 200 µg / ml) did not significantly affect A549 cell proliferation, but 8 to 48 hours of treatment of citrus water extract (500 µg / ml) A decrease in A549 cell survival occurred by about 10-20%.

By varying the concentration and time, we examined the effects of sinaroside (Cyna) on the proliferation of respiratory and prostate cancer cell lines. Figure 7 is a cell proliferation experiment results of each cancer cell line according to the sample treatment.

As seen in A549 cells, 24-hour treatment of 1, 10, or 100 μM concentrations of sinarosides did not significantly affect A549 cell proliferation. Treatment with 200 μM cinnaroside for 24 hours showed about 10% cell growth reduction. In contrast, the treatment of 100 and 200 μM sinarosides reduced cell proliferation by 20% and 48%.

As seen in Hep2 cells, treatment with 1-100 μM concentration of cinnaroside did not significantly affect Hep2 cell proliferation. However, the treatment of 200μM cinnaroside reduced cell proliferation by 20% after 24 and 48 hours.

As seen in LNCAP cells, treatment with 1-200 μM concentrations of sinarosides for 24 and 48 hours did not significantly affect LNCAP cell proliferation. Specifically, LNCAP cell proliferation was rather increased upon 24 hours treatment with 200 μM sinaroside.

<Poet-2-3-2> Viable cell count  Measure

For cancer cell viability analysis of isolated and purified sinarosides, A549 cells, Hep2 cells, and LNCAP cells were dispensed in 96-well plates at 1x104 / 100µl / well and cultured in O / N in 37 ° C and 5% CO ₂ incubator. I was. The next day, by varying the concentration of cinnaroside in the cultured cells, the medium was removed after treatment with cinnaroside for 24 hours and 48 hours. After sample processing, the culture medium was removed, and the cells were collected and centrifuged. The number of recovered cell suspension trypan blue dye was added to 0.2%, and the number of viable cells not stained with trypan blue was calculated using a hematocytometer.

By varying the concentration and time, we examined the effects of sinaroside (Cyna) on the survival of respiratory and prostate cancer cell lines. 8 is a cell survival test results of each cancer cell line according to the sample treatment.

As shown in A549 cells, the treatment of 1-200 μM concentration of cinnaroside reduced the survival rate of A549 cell line by about 30-40%. However, 48 hours of 1 ~ 200μM cinnaroside showed no effect on cell viability.

As seen in Hep2 cells, treatment with 1-200 μM of cinnaroside for 24 and 48 hours did not significantly affect cell line viability.

As seen in LNCAP cells, treatment with 1-100 μM concentrations of sinarosides resulted in increased cell line viability.

As described in <Sample Analysis 1, 2>, the roots of musk roots contain large amounts of carbohydrates, dietary fiber, polyphenolic substances, and cinnaroside, which are beneficial to the human body, and have physiological functions such as antibacterial activity, antioxidant activity and anticancer activity. It can be seen that there is an excellent effect in.

< Example  1> Kimchi Manufacturing Process Using Fermented Root Extract

<Syl-1-1> Preparation of Fermented Root Ferment Extract

1 shows a preferred configuration of the kimchi production method according to Example 1 of the present invention as Example 1.

In order to develop a kimchi product using fermented root extracts, the roots were first washed and then drained. This was placed in a glass jar about 5 cm, sugar was added, and this was repeated. Finally, sugar was added to completely cover the moths for the purpose of preventing microbial contamination, and then aged and leached at room temperature for 1 month, and the filtrate of the liquid substance was used as the extract (moth roots: sugar = 1: 1 by weight), (Fig. 9).

The fermented extracts from the roots were analyzed according to the <Sample Analysis 1, 2>, and the general analysis results were shown in Table 7.

Component Analysis of Fermented Root Extract Serpent Root Ferment Extract yield Sugar (° Brix) pH Polyphenolic Substances (%) Sinaloside (%) Chromaticity L (brightness) a (red) b (yellow) 120% 70 4.87 0.36 0.21 26.28 0.85 0.81

As a result of separating the extract, 1.2 kg of extract per kg of the root of the roots was obtained. The polyphenolic substance was 0.36% and the cinnaroside content was 0.21%.

<Silic-1-2> Preparation of Kimchi Using the Extract

The inventors divided the cabbage into quarters and soaked in pickled water. The basic pickling water used was prepared by mixing 0.25 kg of solar salt per 1 kg of Chinese cabbage and 1.25 kg of water to make a weight ratio of 4: 1: 5. This was made to be 2.5%. In the preparation of kimchi, the subsidiary materials are mixed with 3.1 g of green onions, red pepper powder 2.3 g, garlic 1.5 g, and ginger 0.4 g per 100 g of pickled cabbage, and 3 g of the above-mentioned root root fermented extract is added to add the recontaminated salt so that the final salt concentration becomes 2.8%. To prepare. Fermentation of the prepared kimchi proceeded to pH 4.4 ± 0.1 in a thermostat at 15 ℃.

In order to confirm the effectiveness of the extract of fermented roots, various concentrations of fermented extracts were selected and divided into general fermented kimchi (control) between pH 4.3 and 5.0 and kimchi added with fermented root fermented extract to the fermented kimchi. By comparison.

The compounding ratio of the ingredients used in the preparation was mixed by adjusting the amount of cabbage root fermentation extract in the preliminary experiments and control the amount of fermented extracts of the roots of the roots, and 1 part, 2 parts, 3 parts After adding 2 parts by weight, 4 parts by weight and 5 parts by weight, the result of aging test after 2 months of maturation was selected. Weight ratio) and the results of preliminary experiments were made again kimchi and examined the food compatibility of the following.

<Sil-1-3> Examination of food compatibility of the kimchi

After the kimchi was aged for 2 months or more, component analysis, hygiene, antioxidant activity, and sensory test of kimchi were performed.

<Syl-1-3-1> Component Analysis

Component analysis of kimchi and general kimchi containing fermented extracts from the roots of the moth was conducted according to <Sample Analysis 1>, and the results are shown in Table 8.

Component Analysis of Kimchi Containing Fermented Root Extract Kinds pH Polyphenol Content (wt%) Kimchi with Fermented Root Extract 4.76 0.033 General Kimchi 4.72 0.012

As shown in Table 8, the pHs were similar to each other, but the polyphenol content was high in kimchi containing the root root fermentation extract. Therefore, it can be seen that kimchi containing the moth root fermentation extract has a higher polyphenol content than general kimchi.

<Sil-1-3-2> Hygiene review

In addition, the total viable and coliform counts of each kimchi were measured to examine the hygiene of kimchi containing the moth root fermented extract, and the test was carried out by smearing on Emine Methylene Blue (EMB, USA). (See Table 9).

Hygiene Review of Kimchi Kinds Total viable count (1 g sample) (cfu) Coliform water (1g sample) (cfu) Kimchi with Fermented Root Extract 10 to ⁸ or more Not detected General Kimchi More than 10 ⁷ Not detected

As shown in Table 9, E. coli was not detected in the kimchi of the present invention, but the total number of viable cells showed more than 10 ⁸ cfu per gram of sample to confirm that the normal fermentation proceeded.

<Sil-1-3-3> Antioxidant Review

Antioxidant capacity of each kimchi prepared was subjected to the aging process, and compared with the evaluation of DPPH radical scavenging ability instead of POV value or TBA value. DPPH radical scavenging activity was investigated according to known methods (Hatano et al., Chem. Pharm. Bull., 36, 1988, 2090-2097). Dispense 50 μl of each Kimchi sample into a 96-well culture plate, add 200 μl of 200 μM DPPH solution per well, react for 30 minutes at 37 ° C., and then use a plate reader (Asys Expert-96, Asys Hitech GmbH, Austria). ), The absorbance at 515 nm was measured. The radical scavenging rate was expressed by the following formula comparing the absorbance of the control group to which nothing was added, and the final activity was expressed by the concentration showing 50% radical scavenging ability (IC ₅₀ ).

Radical scavenging rate (%) = (absorbance of 1-sample / absorbance of control)

As a result, the kimchi containing the moth root fermentation extract showed 50% radical scavenging ability (IC ₅₀ ) at the concentration of 0.44 mg / ml and general kimchi at 1.13 mg / ml. That is, the general kimchi removes 50% of the oxides at the concentration of 1130 ㎍ / ㎖, and kimchi containing the moth root fermentation extract of the present invention removes 50% of the oxides at the concentration of 440 ㎍ / ㎖, It is about 2.5 times stronger. These results showed a proportional correlation with the polyphenol content of kimchi shown in Table 8.

<Sil-1-3-4> Sensory test

In the preliminary experiment, after evaluation of palatability, a compounding ratio that was relatively excellent in taste was selected (cabbage: moth root fermented extract = 100: 3), to prepare kimchi, and the general kimchi without moth root fermented extract was added as a control. The test was carried out (see Table 10).

Sensory Characteristics of Kimchi Item Control Kimchi with Fermented Root Extract Fresh smell 5.5 5.9 Shinto 6.8 5.5 Punk 3.6 5.2 Within 4.4 5.5 Off-flavor 8.0 8.4 Salty 4.5 4.8 Refreshing taste 6.1 5.6 Sour taste 4.4 5.0 sweetness 5.5 7.1 bitter 3.1 4.3 already 7.7 8.2 Organization 6.7 7.7 Full symbol 4.5 5.4

The sensory test results of Table 10 were carried out by a nine-point scale method for each item by 20 repeatedly trained sensory test personnel. At this time, the numerical value for each item is the value obtained by adding up the scores of all sensory test personnel and dividing the number divided by the number of sensory test personnel at the second decimal place.

As can be seen in Table 10, kimchi to which the fermented soybean root fermentation extract is added has a good evaluation in terms of overall preference compared to general kimchi, and the unique characteristics such as bitterness and aroma are reduced by the fermentation technique, and the fresh taste of general kimchi is refreshing. You can keep it as it is, but you will be able to take the effects of bites directly into your body.

< Example  2> Kimchi Manufacturing Process Using Fresh Root Vegetables as Side Ingredients

In addition to kimchi using the moth root root fermentation extract of Example 1, by adding the moth root root vegetable to the subsidiary materials to prepare the kimchi was developed a method of producing a kimchi plus the chewy unique taste.

<Sil-2-1> manufacturing process

1 shows a preferred configuration of the kimchi production method according to the second embodiment of the present invention as Example 2.

First, the roots of the roots are washed, dried, and then drained, cut to about 5 cm in length, and the material having a diameter of about 5 mm or more is divided into 2 equal parts or 4 equal parts, and then added to the subsidiary material during the kimchi manufacturing process of Example 1. It was.

The compounding ratio of the ingredients used in the preparation was made by using the cabbage in the preliminary experiments and adjusting the amount of the extract of fermented soybean root fermented extract and citrus root root vegetable. The amount of 1 part by weight and 1 part by weight, 1 part by weight and 2 parts by weight, 2 parts by weight and 1 part by weight, 2 parts by weight and 2 parts by weight, and 3 parts by weight of fresh mulberry root extract with no added root extract After adding kimchi to the ingredient of Example 1 to prepare kimchi, aging was carried out for 2 months to carry out a sensory test. As a result, Kimchi prepared by adding the best ratio in the taste ratio (Cotrot Root Fermented Extract: weight ratio of Crunch Root Fresh Vegetables = 1: 2) and 3 parts by weight of Crunch Root Fermented Vegetables without added Steep Root Fermented Extract After the preparation and ripening again, the following food compatibility was examined.

The bitter root root vegetable is preferably further steamed for 1 to 2 minutes at 90 ± 5 ℃ condition in a steamer.

This process not only kills the breath, but also prevents the destruction of the active substances contained in the bite, maintains its freshness and preserves its unique taste and aroma.

Since other manufacturing methods are the same as those of the first embodiment, repeated description is omitted.

<Sil-2-2> Examination of food compatibility of the kimchi

After the kimchi was aged for 2 months or more, component analysis, hygiene, antioxidant activity, and sensory test of kimchi were performed. Analysis method was carried out in the same manner as in Example 1.

<Sil-2-2-1> Component Analysis

The results of each component analysis are shown in Table 11.

Ingredient Analysis of Kimchi Kinds pH Polyphenol Content (wt%) Nimbat Root Fermented Extract: Nimbat Root Fresh Vegetables = 1: 2 4.75 0.031 3 parts by weight of fresh root root vegetables without added fermented extract 4.73 0.028 General Kimchi 4.72 0.012

As shown in Table 11, the pHs were similar to each other, but the polyphenol content was high in kimchi added to the roots.

<Sil-2-2-2> Hygiene review

The total viable counts were the same as the total viable counts of kimchi containing the moth root fermentation extract in Example 1 (10 ⁸ cfu), and no E. coli was detected.

<Sil-2-2-3> Antioxidant Review

Experimental results show that 50% radical scavenging ability (IC ₅₀ ) of kimchi prepared by adding the ratio of moth root root fermented extract: bitter root root vegetable = 1: 2 and the moth root root fermented extract without added moth root root fermented extract 3 parts by weight 0.47 mg / ml, 0.58 mg / ml. As described above, the general kimchi removes 50% of oxides at a concentration of 1150 µg / ml, and the rootworm fermented extract according to the present invention: bitter root root vegetable extract = 1: 2 weight ratio and bitter root root fermented extract is not added Kimchi prepared by adding 3 parts by weight of root vegetable extract removes 50% of the oxides at concentrations of 470 µg / ml and 580 µg / ml, respectively, and the antioxidant activity is enhanced by 2.5 and 2 times, respectively. These results showed a proportional correlation with the polyphenol content of kimchi shown in Table 11.

<Sil-2-2-4> Sensory test

The test was carried out using the normal kimchi without added moth root components (see Table 12).

Sensory Characteristics of Kimchi Item Control Nimbat Root Fermented Extract: Nimbat Root Fresh Vegetables = 1: 2 3 parts by weight of fresh root root vegetables without added fermented extract Fresh smell 5.5 5.8 5.9 Shinto 6.8 5.9 6.2 Punk 3.6 5.1 5.4 Within 4.4 5.5 5.3 Off-flavor 8.0 8.2 8.4 Salty 4.5 5.4 5.3 Refreshing taste 6.1 5.4 5.1 Sour taste 4.4 6.5 6.4 sweetness 5.5 6.9 5.1 bitter 3.1 7.5 8.5 already 7.7 8.6 8.8 Organization 6.7 8.2 8.3 Full symbol 4.5 5.7 5.5

As can be seen in Table 12, kimchi added to the nibble root fermentation extract and root vegetable was good evaluation in terms of overall preference compared to kimchi is added to the nibble root component.

In addition, kimchi added only the bitter root root vegetable extract without adding the bitter root fermentation extract, can maximize the taste and aroma unique to the bitter root, and the sweetness can be reduced to meet the taste of the tasters who prefer the bitterness unique to the bittersweet.

< Example  3> Kimchi manufacturing process using the roots of moth roots

<Sil-3-1> manufacturing process

1 shows a preferred configuration of the kimchi production method according to the third embodiment of the present invention in the third embodiment.

The root of the moth roots To develop the used kimchi product, first trim and wash the roots of the moth, remove the water, and then mix 2.4 g of sugar, 2.4 g of red pepper powder, 2.4 g of apples, 2.4 g of garlic, 2.4 g of onions, 2.4 g of glutinous rice paste, and 2.4 g of glutinous rice paste. Then, to prepare kimchi by adding 2 g of the pigtail root fermentation extract of Example 1, and added to the re-salting so that the final salt concentration is 2.8% and stored at 15 ℃.

In the preliminary experiment, the compounding ratio of the materials used for the preparation was used by constantly using the moth roots and adjusting the amount of the moth root fermentation extract, and the moth roots fermented extract was 1 part by weight, 2 parts by weight, After adding 3 parts by weight, 4 parts by weight and 5 parts by weight, the result of aging test after 2 months of maturation was selected. (2 weight ratio) and the preliminary test results, and then prepared and matured kimchi was examined for food compatibility.

In the present invention, it is possible to obtain the effect of reducing the irritating taste of bitterness while at the same time adding the bitter root root fermentation extract instead of salted seafood of seafood component added during kimchi production.

In addition, in the present invention, but using kimchi root as it is prepared kimchi, if you want to reduce the bitter taste, bitter roots soaked in 5-20% brine for 3 to 10 days and then washed several times in water bitter taste This decreases.

<Sil-3-2> Review of food compatibility of the kimchi

The kimchi prepared above was stored at 15 ° C., and pH, acidity, number of lactic acid bacteria, and palatability were investigated.

<Sil-3-2-1> pH  And PH measurement

The pH and acidity measurement results of kimchi using the moth roots as main ingredients are shown in FIG. 10.

Its pH and acidity changed on the third day of fermentation, but it is similar to that of general cabbage kimchi, and it has a bitter bitter taste, which is a good functional kimchi.

<Sil-3-2-2> Lactic acid bacteria change measurement

The lactic acid bacteria change was measured and shown in FIG. 11.

A slowly increasing form of lactic acid bacteria appeared, indicating that fermentation proceeds normally.

<Three-3-2-3> preference investigation

In order to investigate the acceptability of kimchi using the roots as the main ingredient, the pickles were used as the control.

Soak, red pepper paste, soybean paste, vinegar and soaked in the roots of the moth roots and stored for 1 month after the appearance is shown in Figure 12, the palatability was as shown in Table 13.

Investigation of the preference for products that use moth root as their main ingredient incense flavor color Texture (chewable) Overall preference Kimchi Kimchi ○ ○ ○ ◎ ◎ Control Soy Sauce Pickles ○ ○ ○ ◎ ○ Vinegar pickles ○ ○ ○ ◎ ○ Vinegar + Soy Sauce Pickles ◎ ◎ ◎◎ ◎ ◎ Pickled miso △ × ○ ○ × Pickled red pepper paste ◎ ◎◎ ◎ ◎ ◎

(◎◎: Very good, ◎: Good, ○: Normal, △: I can't feel the taste and flavor of the crotch,

×: No)

The palatability survey of Table 13 shows the results of the selected 20 subjects, and confirmed the commerciality of the kimchi in terms of overall palatability.

1 is a flow chart showing a preferred embodiment of the kimchi production method according to the present invention.

FIG. 2 is a cinaroside HPLC chromatogram of cranberry root extract.

Figure 3 is a photograph showing the chromaticity of bitter root extract according to the extraction solvent.

Figure 4 is a photograph showing the antimicrobial activity of the bark root extract against Bacillus.

FIG. 5A is a graph showing the POV level of soybean oil containing the extract of Root Root Water at 60 ° C.

Figure 5b is a graph showing the TBA value of soybean oil containing the bark root water extract at 60 ℃.

Figure 6 is a graph showing the anticancer activity of the bark root alcohol and water extract against human lung cancer cell line (A549).

7 is a graph showing the cancer cell proliferation inhibitory effect of the concentration of crust root sinaroside.

Figure 8 is a graph showing the survival rate of cancer cells by concentration of crust root sinaroside.

Figure 9 is a photograph showing a state in which sugar is added to the roots of the pigtail and aged for one month.

10 is a graph showing the pH and acidity change of fermented kimchi in fermented kimchi in Example 3 according to the present invention.

11 is a graph showing a change in lactic acid bacteria during fermentation of kimchi in fermented kimchi in Example 3 according to the present invention.

12 is a photograph of the pickles and moth kimchi product in a preferred embodiment 3 according to the present invention.

Claims (6)

A first step of marinating cabbages by impregnating 100-50 parts by weight of salt and 100-150 parts by weight of water to 100 parts of cabbage; Adding 80-120 parts by weight of sugar to 100 parts by weight of the roots of fermented soybeans and fermenting for 20 to 40 days, followed by filtering the filtrate to prepare the extracts of fermented soybeans roots; 2-5 parts by weight of leeks, 1-4 parts by weight of red pepper powder, 1-3 parts by weight of garlic and 0.1-1 parts by weight of ginger to make a subsidiary material, and add 1-5 parts by weight of the fermentation extract of the second step thereto Step 3; And To the pickled cabbage of the first step, kimchi production method comprising the step of adding salt so that the final fermentation concentration of the fermentation extract of the third step is added and the final salt concentration is 1.5 ~ 4%. The method of claim 1, wherein the subsidiary material Kimchi production method using the moths, characterized in that it further comprises 1 to 5 parts by weight of raw moth roots. A first step of marinating the cabbages by impregnating 100-50 parts by weight of salt and 100-150 parts by weight of water to 100 parts of cabbage; 2 to 5 parts by weight of leek, 1 to 4 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic and 0.1 to 1 part by weight of ginger to make a subsidiary material, and a second step of adding 1 to 5 parts by weight of fresh root root vegetables; And To the pickled cabbage of the first step, toss the subsidiary ingredients added to the bitter root root vegetable of the second step and adding salt so that the final salt concentration is 1.5 to 4% . 4. The method of claim 3, wherein the bitter root root vegetable is steamed for 1 to 2 minutes at 90 ± 5 ° C. in a steamer. After the fermentation for 20 to 40 days by adding 80 to 120 parts by weight of sugar to 100 parts by weight of the roots of the roots, the filtrate is filtered to prepare the extract of fermented roots of the roots; 1 to 5 parts by weight of sugar, 1 to 4 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic to make a subsidiary material, the second step of adding 1 to 5 parts by weight of the fermentation extract of the first step; And The method of manufacturing kimchi using bitter bark, characterized in that it comprises a step of adding to the 100 parts by weight of the root fermentation extract is added to the fermentation extract of the second step so that the final salt concentration is 1.5 ~ 4%. Kimchi prepared by the method of any one of claims 1 to 5.

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