KR20160023457A - Method for ripening kimchi - Google Patents

Abstract

The present invention relates to a method for aging kimchi including lactobacillus having an anti-stomach cancer effect in a step of aging produced kimchi. According to the method for aging kimchi of the present invention, the aging includes a step of inducing lactobacillus having an anti-stomach cancer effect. In the step of inducing lactobacillus, kimchi is stored after being heated at 12-18°C for 45-50 hours.

Description

{METHOD FOR RIPENING KIMCHI}

The present invention relates to a kimchi fermentation method in which a large amount of lactic acid bacteria having gastric antitumor activity is contained in the process of aging the prepared kimchi.

Kimchi, a traditional food in Korea, is a kind of fermented food which is mixed with cabbage and radish vegetables and seasoned with flavor and taste (for example, red pepper powder or fermented fish paste) and fermented at a suitable temperature for a few days. It is necessary to mature it properly before you can taste delicious kimchi.

Therefore, in general, at home, kimchi is immersed in the kimchi for a certain period of time after immersing it in the kimchi. After the Kimchi is properly cooked, the kimchi is stored in a refrigerator or a kimchi reservoir for a long period of time.

However, in case of aging by leaving it at room temperature for a certain period of time, the aging time should be adjusted according to the temperature difference according to the season, and the kimchi season is not constant due to the temperature difference around the kimchi every time the kimchi is soaked, have.

In order to solve this problem, the kimchi storage has aging mode. When the kimchi is immersed in the kimchi storage immediately after immersing it in the aging mode, the temperature and duration of the kimchi fermentation are set according to the taste. And the like.

As described above, the aging method in the Kimchi reservoir includes a high-temperature aging method and a low-temperature aging method. The high-temperature aging method ages the agar at a high temperature of 20 to 23 ° C, And the taste of kimchi is lowered in freshness. The low temperature aging method is a method of aging at a low temperature of 7 to 10 ° C, which is high in freshness but slows down the progress of fermentation, have.

As a technique relating to the method of aging the kimchi, Korean Patent Laid-Open Publication No. 10-1996-0040164 (published on Dec. 17, 1996), there is disclosed a method of aging a kimchi.

Generally, it is reported that more than 30 types of lactic acid bacteria are present in kimchi. These lactic acid bacteria are known to show different patterns depending on the fermentation, maturation and temperature of kimchi. That is, in the early stage of kimchi, leuconostoc (Leuconostoc) grows as a microorganism which does not grow well at pH 4.8 or lower and tends to be fermented until kimchi becomes delicious, and fermentation occurs at the latter stage of fermentation, Lactobacillus (Lactobacillus), which is resistant to acid and strong in bile, is mainly grown as a bacterium.

Therefore, it is possible to prevent the growth of various kinds of germs in vegetables due to the multiplication of these lactic acid bacteria, thereby enhancing stability as a food, killing pathogenic bacteria and causing harm to the body, as well as various fermented products such as lactic acid, acetic acid, Dextran, mannitol, carbon dioxide and the like are produced to obtain a delicious fermented rice unique to Kimchi.

However, the general fermentation rate of kimchi in the Kimchi storage is not influenced by the growth temperature and metabolism characteristics of various lactic acid bacteria in Kimchi. There is a problem in that the proliferation and activation of lactic acid bacteria having a specific effect are not achieved.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and provides a kimchi ripening method capable of improving gastric cancer efficacy more than twice by containing a large amount of lactic acid bacteria having gastric anticancer activity during the process of aging kimchi in a kimchi storage room It has its purpose.

According to an embodiment of the present invention, there is provided a method for maturing a kimchi, the method comprising the step of inducing lactic acid bacteria having a gastric anticancer effect, Is characterized in that the kimchi is cooked at 12 to 18 DEG C for 45 to 50 hours and then stored.

The storage can be carried out for 25 to 30 days.

The step of inducing the lactic acid bacteria may be carried out at 15 DEG C for 46 hours and then stored for 30 days.

The lactic acid bacteria having gastric antitumor activity may comprise at least one or more of leucono stover and bicellar.

The lactic acid bacteria having gastric antitumor activity may comprise 70 to 90% by weight of the total lactic acid bacteria.

When the lactic acid bacteria having gastric antitumor activity include Weissella, the Baicella may contain 30 to 50% by weight of the total lactic acid bacteria.

The storage may be carried out at -2 to 5 ° C.

The storage can be done at -1 [deg.] C.

According to the present invention, the kimchi fermentation method according to the present invention includes the step of aging the kimchi at 12 to 18 ° C for 45 to 50 hours in a kimchi reservoir and then storing the fermented kimchi, Can be improved.

FIG. 1 is a graph showing the inhibition rate of growth of cancer cells according to the number of days after kimchi fermentation in the examples.
Fig. 2 is a photograph of a gastric cancer cell microscope immediately after 30 days of kimchi fermentation in the example.
Fig. 3 is a graph showing changes in total lactic acid bacterium according to the number of days after kimchi fermentation in the examples.
4 is a graph showing the share of kimchi lactic acid bacteria in the kimchi fermentation product immediately after 30 days of fermentation.
Fig. 5 is a graph showing changes in PH according to the number of days after kimchi fermentation in the examples. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Hereinafter, the method of aging the kimchi according to the present invention will be described in detail.

In the present invention, the term " kimchi " refers generally to those generally known in the art which are prepared by adding seasonings to the main ingredients of ordinary kimchi.

The main ingredients of the kimchi may vary depending on the kind of kimchi to be produced. For example, the main ingredient of kimchi may be Chinese cabbage, radish, mustard, or heat. In addition, the above-mentioned sauce may include materials such as wave, garlic, ginger, sugar, salt, red pepper powder and the like, and these materials may also vary depending on the kind of kimchi to be manufactured and main ingredients. The kimchi prepared by adding seasonings to the main ingredients may be, for example, cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, and the like. However, the present invention does not necessarily limit the types of kimchi. That is, the kimchi according to the present invention may be prepared by a method generally known in the art.

According to the present invention, a kimchi prepared by a method generally known in the art is aged. According to the present invention, the aging includes inducing lactic acid bacteria having gastric anticancer activity. In the step of inducing lactic acid bacteria, the prepared kimchi is boiled at 12 to 18 ° C for 45 to 50 hours, Lt; 0 > C).

In general, the lactic acid bacteria having the anticancer activity are preferably cultured under anaerobic condition rather than aerobic condition, and it is preferable that the induction step is carried out under anaerobic conditions as much as possible.

More preferably, the lactic acid bacterium containing gastric anticancer activity is extracted from some kimchi, cultured under the same conditions as the induction step, and then the culture broth may be administered to the kimchi prior to the induction step, followed by induction.

That is, the prepared kimchi is cooked at 12 to 18 ° C for 45 to 50 hours and then stored for 25 to 30 days. When kimchi is cooked under specific conditions as in the present invention at the stage of ripening the kimchi, a variety of lactic acid bacteria such as Ryukono stock and Weissella, which have gastric antitumor activity, are proliferating on a 30-day storage basis . At this time, the leucono-stock and the Weissella comprise 70 to 90% by weight of the total lactic acid bacteria, and the anticancer effect is not exhibited at less than 70% by weight. However, in order to exert a superior anticancer effect It is preferable that the lactic acid bacteria having a gastric cancer effect contain more than 70% of the whole. At this time, Weissella contains 30 to 50% by weight of total lactic acid bacteria.

Therefore, by containing a large amount of lactic acid bacteria having gastric anticancer efficacy such as Ryukono stock, Baicela, etc., gastric cancer cells exhibit an approximately 77% killing effect.

Preferably, the lactic acid bacteria-inducing step is carried out at 12 to 18 ° C for 45 to 50 hours and then for 25 to 30 days, more preferably at 15 ° C for 46 hours and then for 30 days.

If the temperature is less than 12 ° C or more than 16 ° C, the anticancer efficacy is deteriorated. If the temperature is less than 45 hours or more than 50 hours, the anticancer effect is deteriorated. In addition, if the storage period is less than 25 days or more than 30 days, the number of lactic acid bacteria is not increased.

In addition, the kimchi prepared in the above-described conditions is cooked and then stored. The storage can be performed at a temperature condition generally used in the art. And preferably at -2 to 5 ° C or lower. More preferably, the storage is performed at -1 [deg.] C.

According to the present invention, the kimchi fermentation method according to the present invention is carried out in a kimchi storage room at 12 to 18 ° C for 45 to 50 hours and then stored for 25 to 30 days to mature the kimchi to produce a large amount of lactic acid bacteria, The anti-cancer efficacy can be improved more than two-fold.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

<Examples>

The prepared kimchi were divided into six groups and were stored under the conditions shown in Table 1, and stored at -1 ° C.

S1 S2 S3 S4 S5 S6 Hours of cooking (hrs) 46 47 48 46 30 72 Welding temperature (℃) 15 15 15 -1.4 5 9

<Experimental Example>

The cancer cell growth inhibition rate and the Kimchi lactic acid bacteria occupation rate were analyzed by the following methods using six groups of kimchi stored in the above examples. The results of the inhibition rate of cancer cell growth are shown in Table 2, Fig. 1 and Fig. 2, the results of analysis of the total number of lactic acid bacteria are shown in Table 3, Fig. 3 and Fig. 4, and the PH change analysis results are shown in Table 4 and Fig. 5 .

1. Cancer cell growth inhibition analysis

The experiment of death of gastric cancer cells (AGS) is to test the cancer cell killing effect by using cancerous cells in the culture dish through Kimchi extract or good natural material.

In the gastric cancer cell death experiment, AGS cells in subculture were adjusted to 2 to 5 × 10 ⁴ cells / well on a 96-well plate, diluted (Table 2) of each sample was added, % CO ₂ incubator. Four hours before the end of the culture, 20 μl of the MTT solution diluted in PBS (pH 7.4) at a concentration of 5 mg / ml was treated in each well, dissolved in 100 μl of 10% SDS dissolved in 0.1 N HCl, Respectively. The absorbance of each well was measured at 570 nm using a microplate reader and compared with the absorbance of the control group, the cell viability was converted to a percentage (T. Mosmann, 1983).

division 0 day 10th day Day 20 30th day 40th day 50th day 60th day S1 25.6 17.3 41.8 77.2 29.7 24.9 19.8 S2 17.2 18.9 39.8 65.6 24.5 19.7 14.8 S3 19.9 24.8 38.9 68 19.4 17.7 13.9 S4 13.8 13.5 19.8 31.8 12 15.1 10.8 S5 12.3 15.8 24.8 37.8 17.9 19 11.2 S6 21.9 16.8 35.5 41.5 15 18.1 10.9

As shown in Table 2 and FIG. 1 and FIG. 2, S1 to S3 stored after being cooked within the preferred range of the present invention show a high cancer cell growth inhibition rate. Especially, when kimchi was stored for 30 days The inhibition rate of cancer cell growth was as high as 77.2%.

On the other hand, in the case of S4 to S6, even when the kimchi is stored for 30 days, the cancer cell growth inhibition rate is as low as about 35% on average.

2. Analysis of Total Lactic Acid Bacteria Count

Each of the cabbage kimchi samples was diluted to a range of 10 ^-4 to 10 ^{-6 by the} number of peptones and 0.002% bromocresol purple (BCP, Sigma, USA) was added to DE MAN, ROGOSA and SHARPE (MRS, Difco, USA) Were added. 100 μl of the diluted sample was plated on the MRS agar solid medium supplemented with BCP and cultured in a 25 ° C. incubator for 48 hours. The resulting single yellow colony was counted and expressed as colony forming unit (CFU) per sample ml 2006; Yu et al. 2009; Yu et al. 2011).

division 0 day 10th day Day 20 30th day 40th day 50th day 60th day S1 3.10E + 04 4.10E + 06 2.95E + 08 2.50E + 08 6.55E + 08 7.50E + 08 8.50E + 08 S2 3.20E + 04 4.40E + 06 4.25E + 08 2.65E + 08 6.00E + 08 8.55E + 08 8.99E + 08 S3 3.60E + 04 5.90E + 06 4.00E + 08 3.50E + 08 6.56E + 08 8.15E + 08 9.20E + 08 S4 3.50E + 04 2.00E + 05 6.40E + 05 2.60E + 06 3.10E + 07 3.32E + 07 3.50E + 07 S5 3.30E + 04 6.60E + 06 4.15E + 07 3.85E + 07 3.20E + 08 2.04E + 08 2.19E + 08 S6 3.10E + 04 2.00E + 06 2.75E + 07 3.35E + 07 4.23E + 08 4.34E + 08 4.55E + 08

As shown in Table 3, FIG. 3 and FIG. 4, it can be seen that the content of lactic acid bacterium in S1 to S3 stored after being cooked within the preferred range of the present invention is very high, In the case of S1, the content of lactic acid bacteria was very high.

In addition, as shown in FIG. 4, in the case of S1 to S3, as shown in FIG. 4, it can be seen that the content of Ryukono Stock and Baicela lactic acid bacteria is 70 to 90% by weight of the total lactic acid bacteria, It can be seen that the content is more than 40%.

3. PH change analysis

In the prepared kimchi, the solids were collected on the aged days shown in Table 4 below, and the collected solids were sliced finely and then finely ground in a mixer. The pulverized powder was gauzed on a funnel in a funnel, and the filtered filtrate was measured with a pH meter (Mettler Toledo, USA). The results are shown in Table 4 and FIG.

division 0 day 10th day Day 20 30th day 40th day 50th day 60th day S1 5.65 4.87 4.80 4.68 4.43 4.41 4.38 S2 5.65 4.85 4.78 4.60 4.44 4.43 4.42 S3 5.65 4.83 4.77 4.60 4.45 4.42 4.41 S4 5.65 5.58 5.55 5.48 5.01 4.98 4.82 S5 5.65 5.38 5.30 4.97 4.55 4.52 4.50 S6 5.65 5.19 5.03 4.84 4.41 4.39 4.37

As shown in Table 4 and FIG. 5, it can be seen that when the kimchi was stored for 30 days in the case of S1 to S3 stored after being cooked within the preferred range of the present invention, the pH was maintained at around 4.4. Therefore, excessive increase of acidity of kimchi is suppressed, so that a certain taste of kimchi can be maintained for a long time.

On the other hand, in the case of S4 to S6, when the kimchi is stored for 30 days, the pH is about 5.2, and it can be seen that the deliberate entry of the kimchi is delayed by 2 to 3 days compared with S1 to S3.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (8)

In a kimchi ripening method for aging a prepared kimchi,
Wherein said aging comprises the step of inducing lactic acid bacteria having gastric anticancer activity comprising at least one of leucono-stok and baicela,
Wherein the step of inducing lactic acid bacteria is performed by boiling kimchi at 12 to 18 DEG C for 45 to 50 hours and then storing the Kimchi.
The method according to claim 1,
Wherein the storage is carried out for 25 to 30 days.
The method according to claim 1,
The step of inducing the lactic acid bacteria
15 &lt; 0 &gt; C for 46 hours, and then kept for 30 days.
The method according to claim 1,
Further comprising the step of culturing the lactic acid bacteria extracted from the kimchi, and then mixing the culture solution with the kimchi before the induction step.
The method according to claim 1,
The lactic acid bacteria having gastric antitumor activity
And 70 to 90% by weight of the total lactic acid bacteria.
The method according to claim 1,
The lactic acid bacteria having gastric antitumor activity
Including Weissella,
Wherein the Baicella comprises 30 to 50 wt% of the total lactic acid bacteria.
The method according to claim 1,
The storage
-2 to 5 占 폚.
The method according to claim 1,
The storage
-1 &lt; / RTI &gt;&lt; RTI ID = 0.0 &gt; C. &lt; / RTI &gt;

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