KR20110110389A - Properties of baechu kimchi treated with black rice water extract - Google Patents

Abstract

The present invention was prepared by immersing pickled cabbage in the water extract of black rice in order to increase the utilization of black rice and develop a new functional kimchi with antioxidant capacity, and prepared black cabbage kimchi. As a result of measuring changes in the physical and chemical properties of kimchi while stored at low temperature, the effect of extending the edible period of kimchi by black rice treatment was observed. That is, the duration of black rice treatment reached the optimum pH and titratable acidity was similar to that of the control, but the decrease in pH or titratable acidity increased significantly. In addition, the texture of black rice treated group was significantly higher than that of the control group during the fermentation period. This was presumably because the rate of increase of lactic acid bacteria and yeast was decreased by black rice treatment. The total amount of phenolic compounds in black rice was higher than that of control, which was thought to be due to black rice. Antioxidant activity of kimchi was about 57% and 0.1% alpha-tocopherol as a positive control. Indicated. As a result of sensory evaluation with kimchi of black rice and control group, black rice treated group received lower scores in appearance and acceptability, but black rice treated group was higher than control group in all of the sensory test items.
Therefore, by treating black rice, cabbage kimchi with about 30% longer antioxidant time and about 30% higher antioxidant activity could be prepared than control.

Description

Development of Antioxidant Enhanced Chinese Cabbage Kimchi by Adding Black Rice {Properties of Baechu Kimchi treated with Black Rice Water Extract}

The present invention was developed by adding black rice to the kimchi common sense food to increase the utilization of black rice and to develop a new functional kimchi with increased antioxidant properties of kimchi and analyzed the food characteristics while storing it at low temperature.

Kimchi is a Korean traditional fermented food that was fermented by salting vegetables such as cabbage or radish, and then fermented by adding spices such as garlic, red pepper, and salted fish. Kimchi is known not only to produce many kinds of nutrients during fermentation but also to show various health functions depending on the ingredients used. Chinese cabbage kimchi showed the effect of preventing the oxidation of fat, inhibited the production of peroxide due to the oxidation reaction of fatty acids, and the more kimchi was added to the heated beef model system, the more it prevented the oxidation of beef. In addition, it has been reported to have anti-aging effect, anticancer effect, atherosclerosis suppression effect, antibacterial effect and probiotics production effect. Kimchi's functionality is attracting more attention from people around the world as it announces Korea's Kimchi as one of the five health foods that the world should pay attention to in a US health magazine. Therefore, it is urgent to research the basic technology for industrialization and diversification of kimchi. In particular, the production of functional kimchi considering food and nutritional functionalities, that is, vitamin C fortified kimchi, kimchi containing high dietary fiber and antioxidant kimchi need to be developed.

Korea's rice production remains at a certain level, but the annual consumption per capita continues to decline. As the consumption of rice decreases due to the westernization of the diet, researches on functional and colored tastes, including the development of rice cakes, Korean sweets, and rice beverages, are being actively conducted to consume excess rice. Black rice (colored rice) contains α-, β-, γ-, δ-tocopherol and tocotrienol, vegetable sterols and various phenolic compounds. Among the colored rice, it has higher antioxidant capacity in black purple colored rice than red brown rice, and it is known that anthocyanin contained in black purple colored rice acts as a powerful antioxidant. Anthocyanin identified in colored rice has antioxidant activity similar to that of a-tocopherol.

Functional rice of various varieties is produced to promote rice consumption, and foods using rice are being developed, but foods that can be used for common sense have not been developed.

The present invention relates to the development of a new functional kimchi by adding black rice to kimchi common sense food to increase the utilization of black rice and increase the antioxidant properties of kimchi.

The present invention develops a new functional kimchi by adding black rice, in which anthocyanin contained in black purple rice is acting as a powerful antioxidant.

In order to increase the utilization of black rice and develop new functional kimchi with always potency, pickled cabbage was immersed in the water extract of black rice, and black cabbage was added to prepare cabbage kimchi. As a result of measuring changes in the physical and chemical properties of kimchi while stored at low temperature, the effect of extending the edible period of kimchi by black rice treatment was observed. In addition, the rate of increase of lactic acid bacteria and yeast was reduced by black rice treatment. Therefore, by treating black rice, cabbage kimchi with about 30% longer antioxidant time and about 30% higher antioxidation can be prepared than the control.

1 is a graph showing the pH and acidity change of black cabbage kimchi added during fermentation
Figure 2 is a graph of the hardness during the ripening of Chinese cabbage kimchi added black rice extract
3 is a graph showing microbial changes during ripening of Chinese cabbage kimchi added black rice extract
4 is a sensory evaluation during fermentation of Chinese cabbage kimchi added black rice extract

The present invention will be described with reference to the accompanying drawings.

Black Rice Extract  And Of black gel  Produce

100 g of black rice (Black Jinju rice; Suwon 415) was washed three times with water, and 2 L of distilled water was added and extracted for 6 hours at 10 rpm at room temperature. Grind 50 g of black rice, add 300 mL of water, and heat to make paste (black gel) used for preparing kimchi.

Preparation of Chinese Cabbage Kimchi and Preparation of Extract

The whole cabbage was divided into 4 portions and marinated in 15% (w / w) brine at room temperature for 2 hours, followed by washing and dehydration. Pickled Chinese cabbage was soaked in black rice extract for 6 hours, and then dehydrated at room temperature for 30 minutes. To 100 g of pickled cabbage, add 3 g of red pepper powder, 3 g of chives, 2 g of garlic, 1 g of ginger, 1.2 g of sugar, 1.2 g of salt, 2 mL of canary liquor, and 3% of black rice gel (w / w). PET / CPP) and sealed. The prepared Chinese cabbage kimchi was stored at low temperature (4 ± 0.5 ℃) (Low Temp. Incubator, LTI-1000SD, Eyela, Japan). The main ingredients such as Chinese cabbage were purchased at the Ojeong-dong Agricultural and Fishery Market in Daejeon, February 2009. The salt used Hanjugeum, refined salt, white sugar (Samyangsa), and Daehyun Fishery with canary liquid.

Chinese cabbage kimchi samples (100g solids and kimchi broth) was homogenized and centrifuged for 10 minutes at 3,000rpm (4 ℃). Activated carbon (10 g) was added to the supernatant, followed by vortexing for 5 minutes, and centrifuged at 8,000 rpm for 30 minutes (4 ° C). The clear supernatant obtained by repeating this process two more times was used to determine the physicochemical properties of kimchi.

Chromaticity measurement

Using the then put in leaf and stem, respectively 20 g and measuring vessel for the color for each sample by mixing broth 20 mL of a cabbage cut at the same size colorimeter (color meter JX777, Minolta, Japan ) Brightness (L, Lightness), Redness ( a , Redness) and yellowness ( b , Yellowness) were measured. The correction value of the standard white board was L = 98.46, a = -0.23, and b = 1.02. The measurement was repeated 8 times per sample and expressed as the average value.

 As a result, the black cabbage extract was used to pick up cabbage kimchi with enhanced antioxidant capacity, and then the cabbage was pickled by the pickling method used in general kimchi production. It was made. As shown in Table 1, the color of the cabbage tissue was changed to dark purple (black) as the time for pickling increased. This change was observed after 30 minutes of pickling time and no change was observed after 6 hours. Therefore, it is thought that it takes about 6 hours to absorb the pigment of black rice into the cabbage tissue.

The color change of the cabbage kimchi treated with black rice extract during storage period is shown in Table 2. The initial chromaticity of the control samples soaked by the general kimchi production method was significantly different from that of the kimchi added with black rice extract. That is, the L value (brightness) of the black rice treatment was about 20% lower than that of the control. This is because the color of the cabbage tissue became dark purple (black) by black rice extract treatment, and black rice paste was added to kimchi seasoning. The chromaticity of the control was highest on day 10 and then decreased. This is a phenomenon related to the fermentation of kimchi, it is known that the chromaticity value decreases after the optimum ripening period. On the other hand, the color change of black rice extract treatment showed a slightly different trend from the control. The black rice extract treatment showed the highest chromaticity value at 15 days of storage, and then gradually decreased, but the chromaticity value of the black rice extract was not significantly lowered until 30 days. These results are consistent with the pH and acidity measurement results. It is thought that the shelf life of Chinese cabbage kimchi is extended by black rice extract treatment.

Black rice  To extract Immersed  Change in chromaticity of cabbage Soaking time  ( hr ) L value
( Lightness ) a value
( Redness ) b value
( Yellowness ) Control 63.59 ± 2.74 -4.52 ± 0.89 11.87 ± 2.86 BR ^{1 )}
0.5 60.09 ± 3.81 -4.18 ± 1.41 11.75 ± 2.39 2 56.58 ± 2.83 -2.93 ± 0.94 11.38 ± 2.16 4 54.23 ± 4.28 -1.12 ± 0.97 11.12 ± 2.43 6 54.08 ± 2.64 -0.98 ± 0.31 11.08 ± 2.14 10 54.11 ± 3.51 -0.95 ± 0.25 11.05 ± 2.13 12 54.06 ± 3.47 -0.96 ± 0.32 11.06 ± 1.84

¹⁾ BR; Chinese cabbage treated with black rice water extracts.

Black rice extract  During the ripening of added cabbage kimchi Chromatic  change. Storage
( day ) L value
( Lightness ) a value
( Redness ) b value
( Yellowness ) Control 0 50.49 ± 1.03 17.84 ± 0.98 12.89 ± 1.98 5 53.12 ± 2.01 19.14 ± 1.15 15.18 ± 1.74 10 61.37 ± 3.37 28.13 ± 2.05 17.54 ± 0.84 15 59.29 ± 1.82 26.05 ± 1.84 17.01 ± 1.64 20 55.21 ± 2.31 24.36 ± 1.35 16.58 ± 0.98 25 51.28 ± 3.22 24.17 ± 1.09 16.19 ± 2.05 30 51.54 ± 2.19 23.29 ± 2.18 15.82 ± 2.62 BR ^{1 )} 0 40.07 ± 2.88 22.09 ± 1.08 19.03 ± 0.98 5 39.85 ± 1.83 22.18 ± 2.01 19.91 ± 2.09 10 38.14 ± 1.72 23.99 ± 1.85 19.88 ± 2.03 15 37.11 ± 1.09 25.13 ± 0.93 20.13 ± 2.01 20 37.08 ± 0.98 25.06 ± 1.07 20.18 ± 1.72 25 37.28 ± 1.28 24.85 ± 1.12 20.14 ± 1.05 30 36.43 ± 2.53 24.15 ± 2.31 20.19 ± 1.26

¹⁾ BR; Chinese cabbage treated with black rice water extracts.

pH  And measurement of acidity

The pH of the cabbage kimchi extract was measured with a pH meter, and the titratable acidity was titrated to the point where the 0.1% phenolphthalein solution turned pink, and the 0.1N NaOH solution consumed was expressed as total acidity (lactic acid,%).

As a result, after immersing in black rice extract for 6 hours, cabbage kimchi prepared by adding black rice paste was stored at 4 ℃ to measure the change in physicochemical quality of kimchi. As shown in Figure 1, the pH of the kimchi added with black rice was slightly lower than the initial control, but the width of the pH decreases as the storage period increased to maintain a higher pH range than the control at the end of storage. The change in acidity showed a similar trend. In other words, the increase in acidity in the black rice was lower than that of the control. In the control group, the acidity increased rapidly from the 20th day of storage, and after 25 days, the acidity was not available, but the acidity of the black rice extract treatment group was 0.75 ~ 0.81%, which was eatable even on the 30th day of storage. Therefore, adding black rice extract to cabbage kimchi was thought to be effective for extending the kimchi.

Measurement of Texture of Chinese Cabbage Kimchi

After cutting the stem part of Chinese cabbage into the same area, texture was measured using texture profile analysis (TPA; texture analyzer TA-XT2 stable micro systems, UK), and the analysis conditions were pretest speed, 10.0 mm / s; test speed, 5.0 mm / s; post test speed, 10.0 mm / s; sample area, 3.0 mm ² ; distance, 90%; force threshold, 20 g; contact force, 5 g; A probe was set as 2 (phi) x 7 mm.

 As a result, the change of hardness in the control and the black rice treatment is shown in Figure 2. As shown in FIG. 2, the hardness tended to decrease as both storage periods increased. This is thought to be due to the softening of the cabbage tissue as the fermentation process of kimchi progresses. However, except for the initial fermentation, the black rice flour maintained a higher hardness than the control. This may be due to the delayed fermentation of kimchi by the treatment of black rice extract, which is consistent with the change of acidity.

Microbial changes

The total number of bacteria was measured in plate count agar (Difco), lactic acid bacteria were plated in MRS agar (Difco) and incubated for 48 hours in a CO2 jar fermeter (37 ℃). Yeast was measured for viable cell number using potato dextrose agar (Difco) (24 hours, 30 ℃). The microbial count was repeated three times for each sample.

 As a result, the microbial change pattern during the fermentation of Chinese cabbage kimchi added black rice extract is shown in FIG. As in FIG. 3A, the number of lactic acid bacteria in the control group increased up to 20 days of storage and thereafter gradually decreased. The growth of lactic acid bacteria in kimchi was related to the ripening of kimchi, and the control showed the optimum ripening state after 20 days of storage and the quality of kimchi decreased after 20 days. In the black rice treatment group, the initial growth rate of lactic acid bacteria was faster than that of the control group, but the maximum number of lactic acid bacteria was the same on the 20th day of storage. The number of lactic acid bacteria in the control group decreased after 20 days of storage, but the black rice treated group did not show a significant decrease even after 20 days.

Lactic acid bacteria growth in kimchi is known to affect the decrease of pH and the increase of acidity, which is consistent with the results of this experiment.

The change of yeast during the fermentation process of Chinese cabbage kimchi is shown in Figure 3B. The increase in the number of yeast was similar to that of lactic acid bacteria in the black rice treatment. That is, there was no significant difference from the control at the beginning of storage. This may be because the treatment of black rice extract does not affect the ripening of kimchi. However, the number of enzymes in the black rice treated group was significantly lower than the control group after the aging period (20 days). The number of yeasts increased sharply as kimchi matured. In particular, in the control group, the number of yeasts increased rapidly after the optimum ripening period (20 days). This Brettanomyces claussenii, Candida kimchi fermentation end bogoriensis , C. cacaoi , C. guilliermondii , Citeromyces matritensis , Kluyveromyces vaeronae, Pichia membranaefacience , Rhodotorula glutinis , Saccharomyces bayanus , S. cerevisiae , S. pretoriensis , S. italicus and Torulopsis Various types of yeasts such as salmanticensis were found to be consistent with the isolated identification results. The increase in the number of yeasts means the deterioration of the quality of kimchi since the formation of the film and softening phenomenon are caused by the yeast produced in a large amount during the kimchi fermentation (final stage) process. These results are in agreement with the pH and acidity measurement results. The addition of black rice extract in the preparation of kimchi promotes the growth of kimchi lactic acid bacteria and prolongs the fermentation period of kimchi.

Total phenolic compounds content and antioxidant activity

 The total phenolic compound content was 60 mL of distilled water and 5 mL of Folin-Ciocalteau reagent in 1 g of the sample, mixed well for 5 minutes, and then 15 mL of 20% sodium bicarbonate was added. After distilled water was added and reacted at room temperature for 2 hours so that the final volume was 100 mL, the absorbance was measured at 760 nm and calculated as gallic acid equivalent.

 Antioxidant activity was measured by the ability of a, a-diphenyl-β-picrylhydrazyl (DPPH) to free radicals. In other words, add 50 μL of sample to 0.5 mL of DPPH (mg / 100 mL ethanol), add ethanol, adjust to 1 mL, mix, and measure the absorbance at 517 nm after 20 minutes to obtain the electron donating ability (EDA). Relative proportions for the positive control were expressed.

During cold storage (4 ℃) Black rice extract  Phenolic Compound Content and Antioxidant Activity of Chinese Cabbage Kimchi Added Storage
( day ) Total phenolic compounds
( mg / 100 g) Electron donating ability ^{2 )}
( Relative percentage ) ³⁾ Control BR ^{One )} Control BR 0 111.91 ± 9.87 241.98 ± 9.54 57.38 ± 0.31 83.29 ± 0.76 5 112.72 ± 8.65 238.39 ± 9.12 56.92 ± 0.38 82.03 ± 0.84 10 109.73 ± 7.04 232.75 ± 8.75 58.78 ± 0.54 81.28 ± 0.57 15 106.39 ± 8.21 239.67 ± 4.54 63.41 ± 0.58 83.74 ± 0.49 20 109.80 ± 9.56 237.31 ± 5.83 68.91 ± 0.21 87.58 ± 0.28 25 108.78 ± 6.45 240.28 ± 9.62 61.85 ± 0.47 85.19 ± 0.68 30 109.49 ± 5.82 239.56 ± 7.69 55.47 ± 0.64 84.15 ± 0.89

¹⁾ BR; Chinese cabbage treated with black rice water extracts.

²⁾ Electron donating ability per 1 mg of sample.

³⁾ Relative percentage: alpha-tocopherol (0.1%) was used as a positive control. The EDA (%) of 0.1% alpha-tocopherol was 18.94%.

As a result, the phenolic compounds and antioxidant properties of the black rice plants were measured, and the total phenolic compound content of the black rice plants was significantly higher than that of the control group (Table 3). It is known that the skin, rind and whistle layer of black rice contain a large amount of free phenolic compounds. Therefore, the total phenolic compound content in kimchi was significantly increased by black rice extract treatment. The total phenolic compound contents of the control and black rice treatments did not show any significant changes during the storage period of kimchi. Therefore, it is thought that the total phenolic compound content in kimchi varies depending on the material used in the production of kimchi.

Polyphenol compounds are widely present in all plants, such as fruits and vegetables, and have been reported to have antioxidant functionality. Therefore, the antioxidant properties of the total phenolic compounds extracted from the control and black rice treatment were measured by electron donating ability (Table 3). When the electron donating ability (18.94%) of 0.1% alpha-tocopherol was used as a positive control, the antioxidant properties immediately after preparation of kimchi showed 83% of black rice and 57% of control. This may be due to the polyphenol compound derived from black rice. As the fermentation of kimchi progressed, both the control and black rice treatments showed increased antioxidant activity, showing the highest antioxidant activity on the 20th day of optimum ripening. The antioxidant activity of the control group decreased sharply after 20 days of storage, whereas the antioxidant activity of the black rice treated group remained high until 30 days of storage. The total phenolic compound content and antioxidant activity in this experiment were thought to be due to antioxidants such as vitamin C produced during kimchi fermentation. Therefore, the antioxidant activity of kimchi was thought to vary depending on the material and fermentation period of kimchi. These results were consistent with the latest report.

Kimchi is made of various materials and produces many kinds of bioactive substances through a complex fermentation process involving various microorganisms and enzymes. The type, content and fermentation of kimchi materials are known to act as factors affecting the amount of antioxidants produced. The experimental results showed that black kimchi was able to produce kimchi with a higher polyphenol content and an antioxidant activity of about 30% than the control.

Sensory evaluation

The sensory test was carried out by the sensory test personnel trained to be familiar with the taste of Chinese cabbage kimchi with a five-point scoring method for the taste, texture, smell, and overall acceptability of Chinese cabbage kimchi. The closer to 5 points, the better, and the closer to 0 points, the worse. The panel consisted of 12 men and women aged 20 to 40 years.

As a result, on the 20th day of storage, the control and the black rice treatment showed the optimum maturity, so the sensory test was performed on the 20th day of storage (Fig. 4). The evaluation items were five items: palatability, appearance / appearance, flavor, texture, and acceptability, which were measured by a 5-point grading method. The control group scored better on all items, while the black rice treated group scored lower than the control group on all items. In particular, it showed low sensory properties in appearance and water acceptability. These results suggest that the black rice treated group had lower preference (acceptability) than black kimchi, which was not seen before, compared to the traditionally consumed kimchi. Therefore, the researchers asked the same panel as the previous sensory test to blindly evaluate the taste, texture, flavor, and acceptability of kimchi by a 5-point grading method (Fig. 5). . As shown in FIG. 5, the three sensory characteristics of taste, texture and aroma were higher in black rice treated group than the control group, which tended to be consistent with the results of physicochemical analysis. In addition, there was no difference in water solubility between control and black rice. Therefore, the appearance (color) of food affects the preference (acceptability) of kimchi.

Figure 1: A: pH, B: acidity, p = 0.05
Figure 2: p = 0.05
Figure 3: A: lactic acid bacteria, C: yeast, p = 0.05
4: BR; Chinese cabbage treated with black rice water extract.
5: BR; Chinese cabbage treated with black rice water extract.

Claims (2)

Black rice extract extracted at room temperature for 6 hours and 50 g of black rice are ground and heated with 300 ml of water to develop anti-oxidant cabbage kimchi using grass (black gel) used for making kimchi.
According to claim 1, Quality characteristics analysis through the pH, acidity, hardness, microorganisms, sensory evaluation during the ripening of the new functional kimchi contained in the black purple colored rice.

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