KR20160099867A - Kimchi seasoning containing outer leaves of korean cabbage, and kimchi prepared by using the same - Google Patents
Kimchi seasoning containing outer leaves of korean cabbage, and kimchi prepared by using the same Download PDFInfo
- Publication number
- KR20160099867A KR20160099867A KR1020150022095A KR20150022095A KR20160099867A KR 20160099867 A KR20160099867 A KR 20160099867A KR 1020150022095 A KR1020150022095 A KR 1020150022095A KR 20150022095 A KR20150022095 A KR 20150022095A KR 20160099867 A KR20160099867 A KR 20160099867A
- Authority
- KR
- South Korea
- Prior art keywords
- kimchi
- chinese cabbage
- cabbage
- seasoning
- composition
- Prior art date
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Abstract
Description
본 발명은 배추청잎 추출물을 포함한 김치양념 및 이를 포함한 항산화 기능성 김치에 관한 것이다. The present invention relates to a kimchi seasoning including a Chinese cabbage leaf extract and an antioxidant functional kimchi containing the same.
우리나라 전통식품인 김치는 수천 년간 한국인의 식탁에서 중심적인 위치를 차지하는 음식이며, 최근 과학적인 분석결과 변비, 항암작용, 항노화작용, 동맥경화예방, 면역증강 효과 등 다양한 기능성이 입증되고 있다.일반적으로 김치는 배추 및 무 등의 원재료를 소금에 절인 다음, 고춧가루, 마늘, 파, 생강, 젓갈 등과 같은 다수의 부재료를 혼합하여 발효시킨 발효식품으로, 채소 본래의 맛과 영양가를 보존하면서 새로운 맛과 향을 부가시켜 계절에 관계없이 섭취할 수 있도록 한 것이다. Kimchi, a traditional Korean food, has a central position in the Korean table for thousands of years, and recent scientific analysis has proved various functionalities such as constipation, anticancer action, anti-aging, arteriosclerosis prevention and immunity enhancement. Kimchi is a fermented food which is fermented by mixing several ingredients such as red pepper powder, garlic, green pepper, ginger, and salted fish, etc., and then preserving the original taste and nutritive value of vegetables. It is possible to add incense to eat regardless of the season.
김치의 주원료인 배추는 봄배추(5-6월), 가을배추(10-11월), 고랭지배추(8-9월), 월동배추 (3-4월) 총 4개 작형으로 연중 생산되며 작형에 따른 특성이 매우 다양하다. 특히 봄배추는 노란 속잎에 비해 겉 청잎의 비율이 유난히 높은 데 대부분의 김치 소비자는 청잎을 겉잎, 맛없고 질긴 잎 부분으로 인식하여 섭취를 꺼려하고 있는 실정이다. The main ingredient of kimchi is Chinese cabbage, which is produced all year round in four types of spring Chinese cabbage (May to June), autumn Chinese cabbage (October to November), highland Chinese cabbage (August to September) . Especially, spring cabbage has a relatively high percentage of cilantro leaves compared to yellow cilantro leaves. Most Kimchi consumers are reluctant to consume cilantro leaves as tasteless and tough leaves.
한해 배추 생산량은 2013년 2,162천톤이며, 이중 청잎을 포함한 폐기량은 173천톤 (폐기율 8%)에 달함 (통계청, 2013). 이는 경제적으로나 환경적으로 국가의 큰 손실이므로 폐기되고 있는 배추청잎의 활용방안에 대한 모색이 시급한 실정이다. The annual output of Chinese cabbage is 2,162,000 tons in 2013, of which 173,000 tons (8% of waste) is disposed of including blue-green leaves (Statistics Bureau, 2013). This is a great loss of the country economically and environmentally, so it is urgent to find out how to use the discarded Chinese cabbage leaves.
본 발명의 목적은 폐기물로 버려지는 배추청잎을 이용하여, 맛과 경제적 측면에서 우수한 김치양념을 제공하는 것이다. An object of the present invention is to provide a kimchi sauce excellent in taste and economy by using a Chinese cabbage leaf which is discarded as waste.
본 발명의 또 다른 목적은 상기 김치양념을 이용하여 우수한 항산화 활성을 나타내는 기능성 김치를 제공하는 것이다. Another object of the present invention is to provide a functional kimchi which exhibits excellent antioxidative activity using the above-described kimchi sauce.
본 발명의 일 측면은 배추청잎의 건조분말 또는 이의 추출물을 포함하는 청잎 조성물; 고춧가루, 마늘, 생강, 파, 양파, 찹쌀풀, 설탕, 및 젓갈 중 선택된 1종 이상의 양념류; 및 부추, 무채, 배, 유자채, 및 감채 중 선택된 1종 이상의 부재료; 를 포함하는, 배추청잎 함유 김치양념에 관한 것이다. One aspect of the present invention relates to a composition comprising a dried product of a Chinese cabbage leaf or an extract thereof; Red pepper powder, garlic, ginger, leek, onion, glutinous rice paste, sugar, and fermented seafood; And at least one kind of sub ingredient selected from the group consisting of leek, sorghum, pear, citron, and garnish; Containing sauce of Chinese cabbage.
일 예에서, 상기 청잎 조성물은 김치양념의 총 함량 대비 4 중량% 미만, 바람직하게는 3중량%로 포함될 수 있다. In one example, the cheesecloth composition may comprise less than 4 wt%, preferably 3 wt%, based on the total content of the kimchi sauce.
일 예에서, 상기 배추청잎은 4월에 수확한 배추의 청잎 또는 청잎대일 수 있다. 본 발명자들의 실험에 따르면, 4월, 6월, 7월, 9월, 11월에 수확된 배추의 청잎 추출물이 우수한 항산화능을 나타냄을 확인하였다. In one example, the Chinese cabbage leaf may be Chinese cabbage or blue-green leaves harvested in April. According to the experiments of the present inventors, it was confirmed that the Chinese cabbage extract of Chinese cabbage harvested in April, June, July, September, and November showed excellent antioxidant ability.
본 발명의 또 다른 측면은 상기 배추청잎을 포함한 김치양념을 절임배추 대비 20~30 중량%로 첨가하여 버무린 항산화 기능성 배추김치에 관한 것이다. Another aspect of the present invention relates to an antioxidant-functional cabbage kimchi prepared by adding 20-30 wt% of a kimchi sauce including the above-described Chinese cabbage leaves to the pickled Chinese cabbage.
일 예에서, 상기 김치는 배추김치이고 4주 이상 숙성되는 것이 바람직하다. In one example, the kimchi is a cabbage kimchi and preferably aged for 4 weeks or more.
일 예에서, 상기 항산화 기능성 배추김치는 총 폴리페놀 함량 및 ORAC 값이 기존의 배추김치에 비해 높다. In one example, the total polyphenol content and ORAC value of the antioxidant functional cabbage kimchi are higher than those of the conventional cabbage kimchi.
본 발명에 따른 배추청잎 조성물 함유 양념으로 제조된 기능성 배추김치는 아삭한 식감이 기존양념 배추김치보다 높아 종합적인 기호도가 높고, 총 폴리페놀 함량과 활성산소 흡수능 또한 기존양념 배추김치보다 높은 것으로 나타났다. 따라서, 폐기되는 배추청잎을 활용한 배추김치의 개발은 기능적, 관능적, 경제적 측면에서 매우 우수한 사업이 될 수 있을 것이다. The functional cabbage kimchi prepared with the sauce containing the Chinese cabbage composition according to the present invention showed a higher overall acceptability and a higher total polyphenol content and active oxygen uptake than the conventional seasoned cabbage kimchi. Therefore, the development of Chinese cabbage kimchi utilizing the discarded Chinese cabbage leaves could be a very good business in functional, sensual, and economic aspects.
도 1은 본 발명의 일 실시예에 따른 관능검사를 위한 배추청잎 조성물 첨가 김치 양념의 사진이다.
도 2는 배추청잎 조성물 첨가하여 제조된 배추김치의 샘플 사진이다(가: 기존양념 배추김치; 나: 배추청잎 조성물 첨가 배추김치; 다: 시제품 개발을 위한 포장 견본).
도 3은 배추청잎 조성물 첨가 배추김치의 관능 평가 사진이다.
도 4는 배추청잎 조성물 첨가 배추김치와 기존양념 김치의 주별 외관 변화를 나타낸 사진이다 (가: 기존양념 배추김치; 나: 배추청잎 조성물 첨가 배추김치).
도 5는 배추청잎 조성물 첨가 배추김치의 항산화활성을 나타낸 그래프이다 (가: 총 폴리페놀 함량; 나: 활성산소 흡수능)1 is a photograph of a kimchi sauce added with a Chinese cabbage composition for sensory evaluation according to an embodiment of the present invention.
FIG. 2 is a photograph of a sample of Chinese cabbage kimchi prepared by adding the Chinese cabbage composition (A: conventional seasoning cabbage kimchi, B.: Chinese cabbage composition added cabbage kimchi;
3 is a photograph of the sensory evaluation of the cabbage kimchi added with the Chinese cabbage composition.
Fig. 4 is a photograph showing changes in the appearance of Chinese cabbage kimchi added with Chinese cabbage composition and conventional sauce kimchi (Fig.
5 is a graph showing the antioxidant activity of Chinese cabbage kimchi added with Chinese cabbage composition ((total polyphenol content, B: active oxygen absorption capacity)
본 발명에서 사용되는 모든 기술용어는, 달리 정의되지 않는 이상, 하기의 정의를 가지며 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미에 부합된다. 또한 본 명세서에는 바람직한 방법이나 시료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다. 본 명세서에 참고문헌으로 기재되는 모든 간행물의 내용은 본 발명에 도입된다. Unless defined otherwise, all technical terms used in the present invention have the following definitions and are consistent with the meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to herein are incorporated herein by reference.
용어 "약"이라는 것은 참조 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이에 대해 30, 25, 20, 25, 10, 9, 8, 7, 6, 5, 4, 3, 2 또는 1% 정도로 변하는 양, 수준, 값, 수, 빈도, 퍼센트, 치수, 크기, 양, 중량 또는 길이를 의미한다.The term "about" is used herein to refer to a reference quantity, a level, a value, a number, a frequency, a percent, a dimension, a size, a quantity, a weight, or a length of 30, 25, 20, 25, 10, 9, 8, 7, Level, value, number, frequency, percent, dimension, size, quantity, weight or length of a variable, such as 4, 3, 2 or 1%.
본 명세서를 통해, 문맥에서 달리 필요하지 않으면, "포함하다" 및 "포함하는"이란 말은 제시된 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군을 포함하나, 임의의 다른 단계 또는 구성요소, 또는 단계 또는 구성요소들의 군이 배제되지는 않음을 내포하는 것으로 이해하여야 한다.Throughout this specification, the words "comprises" and "comprising ", unless the context requires otherwise, include the steps or components, or groups of steps or elements, Steps, or groups of elements are not excluded.
본 명세서에서, "건조분말"은 자연건조 또는 인공건조 방식으로 건조된 것을 분쇄기로 세절한 것으로서, 입경은 특별히 제한되지 않지만 약 0.1mm 내지 2cm일 수 있다. In the present specification, the term "dry powder" refers to a product obtained by drying in a natural dryer or an artificial drying method in a pulverizer. The particle diameter is not particularly limited, but may be about 0.1 mm to 2 cm.
본 명세서에서, "추출물"이란 추출 방법을 불문하고 추출 대상을 물 또는 유기용매용매로 추출하여 얻어진 추출물과 그 추출물에서 용매로 분획된 분획물을 포함하는 의미로서 이해된다. 추출 용매는 특히 한정되지 않지만, 예를 들면, 물, 저급 알코올류(메탄올, 에탄올, 1-프로판올, 2-프로판올, 1-부탄올, 2-부탄올 등 ), 다가알코올류(글리세린, 프로필렌 글리콜, 1,3-부틸렌 글리콜 등), 케톤류(아세톤, 메틸케톤 등), 에테르류(디에틸 에테르, 테트라하이드로푸란 등 ), 초산에틸 등의 에스테르류; 및 헥산으로 이루어진 군으로부터 선택되는 1종 또는 2종 이상을 이용할 수 있다. 상기 알코올류는, 1가 알코올류 또는 2가 알코올류(예를 들면,1,3-부탄디올,1,4-부탄디올 등의 부탄디올 등)가 바람직하고, 알코올류의 탄소수는 1~5정도인 것이 바람직하다. 추출 방법을 불문하므로, 추출 대상을 추출 용매에 침지시키는 단계를 통하여 추출되는 한, 추출 방법은 냉침, 환류, 가온, 초음파 등 임의의 방식이 모두 적용될 수 있는 것으로 이해되어야 한다. 그럼에도 상기 "추출물"은 바람직하게는 추출 대상을 물, 에탄올 또는 이들의 혼합 용매로 추출하고 얻어진 것으로서, 추출 용매가 제거된 농축된 액상의 추출물 또는 고형 추출물을 포함하는 의미이다. As used herein, the term "extract" is understood to mean an extract obtained by extracting an object to be extracted with water or an organic solvent solvent, regardless of the extraction method, and a fraction obtained by fractionating the extract in the extract. The extraction solvent is not particularly limited. Examples of the extraction solvent include water, lower alcohols (methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, , 3-butylene glycol, etc.), ketones (acetone, methyl ketone, etc.), ethers (diethyl ether, tetrahydrofuran, etc.) and ethyl acetate; And hexane may be used. The alcohols are preferably monohydric alcohols or divalent alcohols (for example, butanediol such as 1,3-butanediol and 1,4-butanediol), and the alcohol has about 1 to 5 carbon atoms desirable. As long as it is extracted through the step of immersing the object to be extracted in the extraction solvent, it is understood that any of extraction methods such as cold beating, refluxing, heating, and ultrasonic wave can be applied. Nevertheless, the above-mentioned "extract" preferably means a substance obtained by extracting the extract with water, ethanol or a mixed solvent thereof and containing a concentrated liquid extract or a solid extract from which the extraction solvent has been removed.
본 발명에서 "항산화 기능성"은 당업계에 알려진 산화 과정을 늦추거나 막거나 또는 예방할 수 있는 효능을 말하는 것으로서 제한이 없다. As used herein, the term "antioxidant functional" refers to an efficacy that is known in the art to slow, prevent, or prevent oxidation.
본 발명에서 "항노화 기능성"은 당업계에 알려진 노화 과정을 늦추거나 막거나 또는 예방할 수 있는 효능을 말하는 것으로서, 구체적으로 장수유전자라고 불리는 항노화 유전자인 SIRT 1, SIRT 6 유전자의 발현을 효과적으로 증가시킴으로써 세포재생 및 항노화 효능을 갖는 것을 의미할 수 있지만 이에 제한되는 것은 아니다.
In the present invention, "anti-aging function" refers to an efficacy that can slow, block or prevent the aging process known in the art. Specifically, it effectively increases the expression of the anti-aging genes SIRT 1 and SIRT 6 But it is not limited to this.
본 발명의 일 측면은 하기와 같이 배추청잎 조성물, 양념류, 및 부재료를 포함하는 배추청잎 함유 김치양념을 제공한다. One aspect of the present invention provides a kimchi seasoning containing a Chinese cabbage oil composition including a Chinese cabbage composition, a seasoning, and a sub ingredient as described below.
배추청잎의 건조분말 또는 이의 추출물을 포함하는 배추청잎 조성물; A Chinese cabbage composition comprising a dried powder of Chinese cabbage or extract thereof;
고춧가루, 마늘, 생강, 파, 양파, 찹쌀풀, 설탕, 및 젓갈 중 선택된 1종 이상의 양념류; 및 Red pepper powder, garlic, ginger, leek, onion, glutinous rice paste, sugar, and fermented seafood; And
부추, 무채, 배, 유자채, 및 감채 중 선택된 1종 이상의 부재료; At least one selected from the group consisting of leek, irresponsible, pear, citron, and persimmon;
상기 배추청잎 조성물은 김치양념의 총 함량 대비 4 중량% 미만으로 포함되는 것이 바람직한 바 4중량% 이상으로 첨가시 기호도가 저하되는 문제가 있다. 더욱 바람직하게는 상기 청잎 조성물은 김치양념 총 함량 대비 약 3 중량%로 포함되는 것이 바람직하다. It is preferable that the above-described Chinese cabbage composition contains less than 4% by weight based on the total amount of the kimchi seasonings. More preferably, the content of the citric acid composition is about 3% by weight based on the total content of the kimchi seasonings.
상기 배추청잎은 시레기라고도 하며, 자연건조 또는 건조기에서 인공건조된 건조물을 분쇄한 분말이거나 배추청잎의 생잎 또는 건잎에 추출용매를 넣어 추출한 추출물 형태로 포함될 수 있다. 본 발명자들의 실험에 따르면, 배추청잎은 우수한 항산화 활성, 암세포 성장 억제 및 염증 억제 활성을 가지며, 특히 4월 청잎이 항산화활성 및 암세포 성장 억제 및 염증 억제 활성에 가장 우수하였다. The above-mentioned Chinese cabbage leaf is also referred to as a cedar, and may be a powder obtained by pulverizing a dried artificially dried product in a natural drying or drying machine, or an extract obtained by extracting an extracting solvent into a fresh leaf or a leaf of a Chinese cabbage leaf. According to the experiments of the present inventors, the Chinese cabbage leaf has excellent antioxidative activity, inhibition of cancer cell growth and inflammation inhibition activity, and in particular, April is the most excellent antioxidant activity, cancer cell growth inhibition and inflammation inhibitory activity.
상기 양념류는 김치 주재료와 혼합되어 주재료 고유의 맛에 다양한 재료들의 맛이 가미되어 김치의 선호도를 높이는 역할을 하는 것으로서, 그 사용량은 주재료의 종류에 따라 달리 적용가능하다. The seasonings are mixed with the main ingredients of kimchi to enhance the taste of the main ingredients and the taste of various materials to enhance the preference of the kimchi. The amount of the seasonings can be differently applied depending on the kind of the main ingredients.
상기 고춧가루는 매운맛을 내면서도 단맛이 나고, 색소는 강렬하면서 비타민 C함량이 높으며, 젓갈, 소금 등과 어우러져 효소를 생성하여 몸의 지방질을 분해하는 역할을 하는 것에 특징이 있다. The red pepper powder is characterized by having a sweet taste while giving a pungent taste, a strong coloring matter, a high vitamin C content, and a function of decomposing the fat of the body by producing an enzyme by mixing with salted fish, salt and the like.
상기 마늘은 김치의 발효를 촉진시키고, 살균 및 향균작용을 향상시키는 역할을 하는 것으로서, 마늘의 사용량이 부족하면 김치의 발효기간이 길어질 우려가 있고, 마늘의 사용량이 과다할 경우에는 김치의 발효기간이 짧아져 김치가 조기에 익혀질 우려가 있다.When garlic is used in an insufficient amount, the fermentation period of the kimchi may become long. When the amount of garlic is excessive, the fermentation period of the kimchi There is a concern that Kimchi may be cooked early.
상기 생강은 식욕을 돋워주면서 소화를 돕고 살균작용을 하는 것으로 양념혼합물에 어우러져 양념의 맛을 향상시키는 역할을 하는 것으로서, 생강의 사용량이 너무 적으면 생강의 향과 효능이 양념에 충분히 혼합되지 않아 양념의 맛이 저하될 우려가 있고, 생강의 사용량이 너무 많으면 생강의 향이 너무 강해질 우려가 있다.The ginger enhances appetite and promotes digestion and acts as a sterilizing agent, thereby enhancing the taste of the seasoning mixed with the seasoning mixture. When the amount of ginger used is too small, the ginger flavor and efficacy are not sufficiently mixed with the seasoning, There is a possibility that the taste of the ginger may be lowered. If the amount of the ginger used is too large, the flavor of the ginger may become too strong.
상기 파는 칼슘, 인과 같은 무기염류와 비타민A, C등이 풍부며, 유황 성분이 많아 몸을 따뜻하게 데워주고, 위장 기능을 도와주며, 강력한 살균 작용으로 어독을 해독시키는 역할을 한다. These waves are rich in inorganic salts such as calcium and phosphorus and vitamins A and C. They have a lot of sulfur components to warm up the body, help the gastrointestinal function, and detoxify the intoxicant by powerful sterilizing action.
상기 양파는 포도당, 과당, 맥아당이 함유되어 단맛을 내고, 비타민 B1,B2,C 등이 풍부하며, 소화액의 분비를 촉진하고 비타민 B1의 흡수를 도우며 신진대사를 활발하게 하는 유화알릴과 지방의 산패를 막아 고혈압, 동맥경화증을 억제하는 퀘르세딘이 함유되어 있는 것으로서, 양파의 사용량은 고춧가루 100 중량부에 대하여 양파 50~60 중량부를 사용하는 것이 바람직하다. 양파의 사용량이 적으면 양념의 맛이 변질될 우려가 있고, 양파의 사용량이 많으면 양파의 강한 향으로 인해 양념혼합물에 단맛이 날 우려가 있다.The onion is rich in glucose, fructose, and maltose, and is rich in vitamins B1, B2, and C. It promotes secretion of digestive juices, helps absorption of vitamin B1, and stimulates metabolism. And quercetin which inhibits hypertension and arteriosclerosis. The onion is preferably used in an amount of 50 to 60 parts by weight based on 100 parts by weight of red pepper powder. If the amount of onion used is small, the flavor of the seasoning may be altered. If the amount of onion used is large, the seasoning mixture may become sweet due to the strong flavor of the onion.
상기 찹쌀풀은 양념혼합물에 첨가되는 채소류의 풋내와 젓갈류의 냄새를 잡아주고 숙성이 되면 양념의 점성을 향상시키는 역할을 하는 것으로서, 그 사용량은 20~30 중량부를 사용하는 것이 바람직하다. 찹쌀 풀의 사용량이 낮으면 양념혼합물에 첨가되는 채소류와 젓갈류의 냄새를 충분히 잡아주지 못할 우려가 있고, 찹쌀 풀의 사용량이 과다하면 점성이 높아져 양념혼합물이 골고루 혼합되지 않을 우려가 있다. The glutinous rice paste has a role of enhancing the viscosity of the seasoning when it is aged by catching the smell of the salted and salted foods added to the seasoning mixture, and the amount of the glutinous rice is preferably 20 to 30 parts by weight. If the amount of the glutinous rice paste used is low, there is a possibility that the smell of the vegetables and the salted fishes added to the seasoning mixture may not be sufficient. If the glutinous rice paste is used in an excessive amount, the viscosity may increase and the seasoning mixture may not be mixed evenly.
상기 설탕은 양념혼합물에 함유되는 각 성분들의 강한 향을 중화시키는 역할을 하는 것으로서, 설탕의 사용량은 5~15 중량부를 혼합하는 것이 바람직하다. 설탕의 사용량이 너무 적으면 혼합물들의 강한 향이 충분히 중화되지 않을 우려가 있고, 설탕의 사용량이 과다하면 단맛이 강해 양념혼합물의 맛이 변질될 우려가 있다. The sugar serves to neutralize strong fragrances of the components contained in the seasoning mixture, and it is preferable to mix 5 to 15 parts by weight of the sugar. If the amount of the sugar is too small, there is a fear that the intense fragrance of the mixture is not fully neutralized. If the amount of the sugar is excessive, the taste of the seasoning mixture may be deteriorated.
상기 젓갈은 새우젓, 까나리액젖, 갈치젖, 멸치젓, 황석어젓, 조기젓 등 다양한 종류의 젓갈이 1종 이상 사용될 수 있으며 주재료에 따라 달리 포함될 수 있다. 상기 새우젓은 소화 효소뿐만 아니라 비타민 B1, 나이아신 등의 영양분이 풍부하여 구내염, 신경증 등을 예방하면서 감칠맛을 내는 역할을 하는 것으로서, 새우젓의 사용량은 10~15 중량부를 사용하는 것이 바람직하다. 새우젓의 사용량이 너무 적으면 새우젓 고유의 영양분이 충분히 스며들지 않아 감칠맛이 저하될 우려가 있고, 새우젓의 사용량이 과도하면 새우젓의 향이 강해질 우려가 있다.The above fermented salted fish can be used in various kinds of fermented seafood such as shrimp, canary liquor, milk powder, salted anchovy, The shrimps are rich in nutrients such as vitamin B1, niacin, etc., as well as digestive enzymes, thereby preventing the stomatitis, neuroses, and the like. The shrimps are preferably used in an amount of 10-15 parts by weight. If the amount of the shrimp sauce is too small, the nutrients inherent in the shrimp sauce may not be sufficiently absorbed, and the flavor may be lowered. If the usage of the shrimp sauce is excessive, the flavor of the shrimp sauce may become strong.
상기 멸치젓은 젓갈원료의 육내에 존재하는 단백질분해효소와 미생물의 활성에 의한 자가소화로 인하여 고분자의 펩티드가 디펩티드(dipeptide), 트리펩티드(tripeptide) 및 유리 아미노산으로 분해되어 양념에 사용시 특유의 맛을 내는 역할을 한다. The fermented anchovy sauce is decomposed into dipeptide, tripeptide and free amino acid due to self-digestion of the proteolytic enzyme and microorganisms present in the meat of the fermented seaweed, so that the specific peptide And the like.
하나의 바람직한 예에서, 배추김치용 양념의 경우 고춧가루 20~30중량부, 마늘 10~15중량부, 생강 1~3중량부, 양파 2~5중량부, 새우젓 10~15중량부, 갈치젓 2~5중량부, 배 2~5중량부, 및 배추청잎 조성물 1~3중량부로 이루어질 수 있으나 이에 한정되지 않는다. In one preferred example, 20 to 30 parts by weight of red pepper powder, 10 to 15 parts by weight of garlic, 1 to 3 parts by weight of ginger, 2 to 5 parts by weight of onion, 10 to 15 parts by weight of shrimp, 5 to 5 parts by weight of a pear, 2 to 5 parts by weight of a pear, and 1 to 3 parts by weight of a Chinese cabbage composition.
이 밖에도 김치양념에는 김치의 맛과 풍미를 돋우기 위해 다양한 양념이 더욱 첨가될 수 있다. In addition, a variety of sauces can be added to the kimchi seasonings to enhance the taste and flavor of kimchi.
또한, 김치양념에는 개인의 기호나 주재료에 따라 선택적으로 부추, 무채, 배, 유자채, 및 감채 중 선택된 1종 이상의 부재료가 더욱 포함될 수 있다. In addition, the kimchi seasonings may further include one or more kinds of sub-materials selected from the group consisting of leeks, radishes, pears, citron beans, and garnishes depending on the personal taste or main ingredients.
상기 부추는 비타민 A, C 함유하고, 당질과 철이 풍부하여 활성산소 해독 작용과 혈액순환을 원활하게 하는 작용을 한다. 김치에 첨가하면 간기능을 강화시키는데 좋다. The leek contains vitamins A and C, and is rich in carbohydrates and iron, so that it acts to detoxify active oxygen and smooth blood circulation. Adding to kimchi is good for strengthening liver function.
상기 무채는 비타민 B군, C군 등의 영양소가 풍부하고, 아밀라아제(소화효소)가 많이 함유되며, 식이섬유와 약 90%의 수분이 함유되어 소화 및 신진대사기능을 촉진시키며, 지방산의 산화를 방지하여 김치 섭취시 시원한 맛을 내는 역할을 하는 것으로서, 무우채의 사용량이 적으면 김치 섭취시 시원한 맛이 저하될 우려가 있고, 무우채의 사용량이 과다면 양념혼합물이 싱거워질 우려가 있다.The fruit is rich in nutrients such as vitamin B and C, contains amylase (digestive enzymes), contains about 90% of dietary fiber and water, promotes digestion and metabolism, When the amount of radishes used is small, there is a fear that the cool taste is lowered when the kimchi is consumed. If the amount of radishes used is excessive, the seasoning mixture may be sour.
상기 유자채는, 유자를 채로 썬 것을 의미하는 것으로, 유자는 비타민 A, B1, C 및 구연산, 수산, 사과산과 같은 유기산과, 당질, 단백질도 상당량 포함되어, 피로회복과 소화액 분비를 도와줄 뿐 아니라 몸의 여러 기능을 조절하여 생리작용을 부드럽게 해주며, 항산화기능성이 우수하고, 면역력을 강화시켜주는 특성이 있고, 무엇보다 달고 신 맛과 풍부한 향이 있어, 김치양념에 포함시 비타민, 유기산 등을 공급하고 항산화기능성을 더욱 높여주면서 맛과 향 등 기호도를 높일 수 있게 된다. Citron means vitamins A, B1, C and organic acids such as citric acid, aquatic, and malic acid, as well as carbohydrates and proteins, which help to regain fatigue and help digest the secretion of digestive juices It regulates various functions of the body to soften the physiological function, has excellent antioxidant function, has the property to strengthen the immunity, and has a sweet and sour flavor and a rich scent, and supplies vitamins and organic acids when included in the kimchi seasonings And the antioxidant functionality can be further enhanced, and the taste and flavor, such as flavor, can be increased.
상기 감채는, 단감을 채로 썬 것을 의미하는 것으로, 포도당, 과당 및 자당으로 구성된 당분이 다량 함유되어 있어 김치양념에 설탕, 물엿 등 별도의 당분을 가미하지 않고서도 감미성을 높이게 되어 김치양념의 식감과 기호도를 향상시킬 수 있게 된다. 다만, 단감은 무에 비하여 쉽게 물러지므로 두께를 두껍게 채썰기하여 단감의 씹히는 맛과 단 맛을 더할 수 있도록 하는 것이 바람직하다.
This means that the sweet persimmon is retained. Since the sugar is composed of glucose, fructose and sucrose in a large amount, the sweetness of the kimchi seasoning is improved without adding sugar or syrup, And the preference degree can be improved. However, since the sweet persimmon leaves are easier to remove than non-sweet persimmon, it is preferable to thicken the sweet persimmon paste so that the sweet persimmon taste and sweet taste can be added.
다른 양태로서 본 발명은 상기 배추청잎 함유 김치양념을 절임배추 대비 20~30 중량%로 첨가하여 버무린 기능성 김치에 관한 것이다. 본 발명에 따른 항산화 기능성 배추김치는 배추청잎 조성물이 포함되지 않은 배추김치에 비해 총 폴리페놀 함량 및 ORAC 값이 높다. 따라서 폐기되는 배추청잎을 활용한 배추김치의 개발은 기능적, 관능적, 경제적 측면에서 매우 우수한 사업이 될 수 있을 것이라 사료된다. In another aspect, the present invention relates to a chewy functional kimchi prepared by adding 20 to 30% by weight of the above-described kimchi sauce containing Chinese cabbage leaves to pickled Chinese cabbage. The antioxidant functional Chinese cabbage kimchi according to the present invention has higher total polyphenol content and ORAC value than Chinese cabbage kimchi containing no cabbage composition. Therefore, the development of Chinese cabbage kimchi utilizing the discarded Chinese cabbage leaves may be an excellent business in functional, sensual, and economic aspects.
본 발명의 기능성 김치는 예를 들어 하기 단계로 제조될 수 있다. The functional kimchi of the present invention can be prepared, for example, by the following steps.
(a) 배추를 선별, 세척한 다음 소금에 절이고, 탈수 및 탈염한 후, 세척을 하는 절임배추 가공공정 ; (a) Chinese cabbage processing process in which Chinese cabbage is selected, washed, then salted, dehydrated and desalted, and then washed;
(b) 상기 얻은 절임배추에 대하여 배추청잎 함유 김치양념 20~30 중량%를 혼합하는 공정; 및(b) mixing 20 to 30% by weight of sauce containing Chinese cabbage with kimchi on the pickled Chinese cabbage obtained above; And
(c) 5~15℃에서 1 일 내지 50일간 보관하는 숙성공정; (c) an aging step in which the mixture is stored at 5 to 15 DEG C for 1 to 50 days;
상기 절임배추 가공공정(a)에서는, 배추에서 이물질이나 겉껍질, 뿌리 등의 불가식 부분을 제거하고 다듬어 깨끗한 물에 세척하는 선별, 세척하는 공정과 배추, 무, 열무 등 주 원료를 김치의 종류에 따라 적당한 크기로 절단하고, 계절 및 원료의 종류에 따라 5∼18%의 염수농도에서 1∼26시간 절이는 공정이다. 절이기가 끝나면 탈수 후 염 함량이 0.05∼10%의 범위에 들어오도록 탈염 및 세척을 하고, 김치의 종류에 따라 1시간 이상 탈수를 시킴으로 절임배추로 가공하는 단계를 마치게 된다.In the pickled Chinese cabbage processing step (a), the process of sorting and washing the Chinese cabbage to remove irregular parts such as foreign matter, crust, roots, etc., and washing it with clean water, and a process of sorting main raw materials such as Chinese cabbage, radish, , And cutting at a salt concentration of 5 to 18% for 1 to 26 hours depending on the season and kinds of raw materials. After the dehydration, the desalination and washing are performed so that the salt content falls within the range of 0.05 to 10% after the dehydration, and dehydration is performed for 1 hour or more depending on the type of kimchi.
상기 혼합 공정(b)은 배추청잎을 포함하는 김치양념과 앞서 공정(a)에서 제조된 절임배추를 잘 버무려 혼합하는 공정이다. 김치양념의 제조는 각종 양념류와 부재료를 손질한 후 들기름과 함께 적당량을 혼합하여 제조된다. 이 때 재료의 손질은 필요에 따라 불가식부를 제거하고 잘 다듬은 다음 규격에 따라 채썰기, 절단 또는 마쇄하여 재료의 배합비율에 따라 혼합한다. 이와 같이 준비된 김치양념을 배추 잎 사이사이에 골고루 넣어 속이 빠지지 않도록 한다. 상기에서 양념의 사용량이 절인 배추에 대하여 20~30 중량%, 바람직하게는 25중량%로 포함될 수 있다. 20 중량% 미만이 될 경우에는 양념의 부족으로 김치 색이 연하고 싱거워 김치 고유의 맛이 나지 않을 우려가 있고, 양념의 사용량이 30 중량%를 초과할 경우에는 절인 배추 고유의 시원한 맛이 상실될 우려가 있다. In the mixing step (b), the kimchi seasoning containing the Chinese cabbage leaves and the pickled Chinese cabbage prepared in the preceding step (a) are mixed well. Kimchi seasoning is prepared by mixing various condiments and ingredients and then mixing them with appropriate amount of perilla oil. At this time, the material is trimmed as needed, and the mixture is cut and chopped according to the standard. Place the prepared kimchi sauce evenly between the cabbage leaves so that they do not fall out. The amount of the seasoning may be 20 to 30% by weight, preferably 25% by weight, based on the pickled Chinese cabbage. If it is less than 20% by weight, the color of kimchi may be softened due to lack of seasoning, and there is a fear that the taste of kimchi is not obtained. If the use amount of spice exceeds 30% by weight, the original taste of pickled cabbage is lost There is a concern.
상기 숙성 공정(c)은 본 발명에 따라 제조된 기능성 김치를 필요에 따라 포장규격에 의해 일정량을 포장한 후 5~15℃에서 12시간 이상, 바람직하게는 1일 내지 50일간, 더욱 바람직하게는 4주 이상 보관하여 숙성시킨다.
In the aging step (c), the functional kimchi prepared according to the present invention is packaged in a predetermined amount according to the packaging standard, and then packaged at 5 to 15 캜 for 12 hours or more, preferably 1 to 50 days, Keep for more than 4 weeks and mature.
이하 본 발명을 실시예에 의하여 더욱 상세하게 설명한다. 이들 실시예는 단지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 범위가 이들 실시예에 국한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다.
Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not limited to these embodiments.
<실험방법><Experimental Method>
총 폴리페놀 함량 측정Total polyphenol content measurement
페놀함량은 Folin-Denis법에 따라 비색 정량하였다. 일정하게 희석한 배추 추출물 1 mL을 취하여 증류수 1 mL를 가하여 희석하고 1 N Folin-Ciocalteu's phenol reagent 2 mL을 가하여 실온에서 3분간 방치한 다. 그런 다음, 10% Na2CO3 용액 2 mL을 가하여 이 혼합액을 1시간 동안 상온에서 방치하였다. 1시간 후 혼합액을 13,400 g에서 5분간 원심분리하고 상층액 200 μL를 취하여 ELISA reader(Sunrise, Tecan Co. Ltd., Grㆆdig, Austria)를 사용하여 690 nm에서 흡광도를 측정하였다. 표준물질로 gallic acid를 사용하여 검량선을 작성하였으며, 총 페놀 함량은 mg garlic acid equivalents(GAE)/100 g 단위로 나타내었다.
Phenol content was determined by colorimetry according to the Folin-Denis method. Take 1 mL of constantly diluted Chinese cabbage extract, dilute 1 mL of distilled water, add 2 mL of 1 N Folin-Ciocalteu's phenol reagent, and allow to stand at room temperature for 3 minutes. Then, 2 mL of a 10% Na 2 CO 3 solution was added, and the mixture was allowed to stand at room temperature for 1 hour. After 1 hour, the mixture was centrifuged at 13,400 g for 5 minutes, and the supernatant (200 μL) was taken and absorbance was measured at 690 nm using an ELISA reader (Sunrise, Tecan Co. Ltd., Grädig, Austria). The calibration curves were prepared using gallic acid as a standard. The total phenolic content was expressed in units of 100 g of garlic acid equivalents (GAE).
활성산소 흡수능 (Oxygen radical absorbance capacity, ORAC) 측정Measurement of Oxygen radical absorbance capacity (ORAC)
퍼옥시 라디칼 소거능을 통한 항산화 활성 측정은 peroxyl radical scavenging capacity(ORACROO·) 분석법을 이용하였다. 농도별 배추 추출물에 peroxyl radical 생성을 위한 AAPH를 최종 반응 농도가 20 nM이 되도록 처리하고, 형광표준 용액인 fluorescein를 최종 반응 농도가 40 nM이 되도록 처리하고, 최종 반응 농도 1 μM의 Trolox를 control standard로 사용였다. Peroxyl radical의 감소를 나타내는 형광감소율은 GENios fluorescence plate reader(Tecan Trading AG, Salzburg, Austria)를 이용하여 excitation wavelength 485 nm, emission wavelength 535 nm에서 매 2 분마다 2시간 동안 측정하였다. ORAC value는 각 시료의 형광이 감소하는 곡선 아래 부분의 총 면적(net area under the curve)을 산출하여 1 μM trolox equivalents(TE)로 나타내었다.
The peroxyl radical scavenging capacity (ORAC ROO ) assay was used to measure antioxidative activity. AAPH for the production of peroxyl radical was treated with 20 nM final concentration of fluorescein, a final reaction concentration of 40 nM, and 1 μM of Trolox was added to control standard Respectively. The fluorescence reduction rate, which indicates the decrease of peroxyl radical, was measured for 2 hours every 2 minutes at excitation wavelength 485 nm and emission wavelength 535 nm using GENios fluorescence plate reader (Tecan Trading AG, Salzburg, Austria). The ORAC value was calculated as 1 μM trolox equivalents (TE) by calculating the net area under the curve where the fluorescence of each sample decreases.
[제조예 1] 배추청잎 추출물의 제조[Preparation Example 1] Preparation of Chinese cabbage leaf extract
분말화한 배추청잎 시료 5 g에 100mL의 에탄올을 첨가하여 실온에서 72시간 추출하였고, 각각의 추출물은 여과지(Whatman No. 1)로 감압여과한 후, 회전진공농축기(EYELA N-1000, Tokyo Rikakikai Co., Tokyo, Japan)로 37℃에서 농축하였다. 각 농축물은 50 mg/mL의 농도로 DMSO에 녹여 4℃에서 보관하면서 적당한 농도로 희석하여 실험에 사용하였다.
100 mL of ethanol was added to 5 g of powdered Chinese cabbage sample and extracted at room temperature for 72 hours. Each extract was filtered with a filter paper (Whatman No. 1) under reduced pressure, and then washed with a rotary vacuum concentrator (EYELA N-1000, Tokyo Rikakikai Co., Tokyo, Japan). Each concentrate was dissolved in DMSO at a concentration of 50 mg / mL and stored at 4 ° C and diluted to an appropriate concentration.
[[ 실시예Example 1] One] 배추청잎Chinese cabbage leaves 함유 김치양념의 제조 Manufacture of Kimchi seasoning
영주식품에서 제공받은 기본양념에 제조예 1에서 얻은 배추청잎 추출물 분말을 1%, 2%, 4% 첨가하여 김치양념을 제조하고, 외관, 냄새, 맛, 전반적인 기호도 항목을 7점 척도로 분석한 관능검사를 실시하였다.
The kimchi seasoning was prepared by adding 1%, 2%, and 4% of the extract of Chinese cabbage leaf extract obtained in Preparation Example 1 to the basic sauce provided by Yeongju Foods, and the appearance, smell, taste, Sensory evaluation was carried out.
[실험예 1] 배추청잎 조성물 첨가 김치 양념의 관능검사 [Experimental Example 1] Sensory evaluation of kimchi sauce added with Chinese cabbage composition
4월 청잎을 영주식품에서 제공한 기존의 김치 양념에 비율별로 혼합하여 관능검사를 실시하였다. 외관, 맛, 냄새, 종합적인 기호도를 판정하였을 때 4% 청잎을 첨가한 양념은 유의적으로 가장 낮은 평가를 받았으며, 1% 청잎, 2% 청잎과 기존 양념은 통계적으로 유의한 차이가 없었다. 따라서, 기존양념에 2% 청잎을 첨가한 김치 양념을 김치 양념 최적배합비 개발을 위한 기준으로 선정하였다.
In April, the sensory test was carried out by mixing the cheongsheba with the conventional kimchi sauce provided by Yeongju Foods. When the appearance, taste, smell, and overall preference were judged, the addition of 4% chelate leaf was the lowest, and there was no statistically significant difference between 1% chelate and 2% chelate. Therefore, the kimchi seasoning with 2% cheongyubyeo added to the conventional seasoning was selected as the criterion for the development of the optimum compounding ratio of kimchi seasoning.
[[ 실험예Experimental Example 2] 반응표면분석을 통한 2] Through reaction surface analysis 배추청잎Chinese cabbage leaves 조성물 첨가 김치양념의 최적배합비 개발 Development of optimal formulation ratio of kimchi seasoning added with composition
반응표면분석을 통해 13가지 배합비를 산출하여, 총 폴리페놀 함량과 활성산소 흡수능을 분석하였다.
Through the reaction surface analysis, thirteen compounding ratios were calculated, and total polyphenol content and active oxygen uptake ability were analyzed.
(mg GAE/g)(mg GAE / g)
(μM TE)(μM TE)
[[ 실험예Experimental Example 3] 3] 배추청잎Chinese cabbage leaves 조성물 첨가 김치 양념의 최적배합 조건 선정 Selection of optimum mixing condition of Kimchi seasoning added composition
반응표면분석을 이용하여 13가지 김치 양념의 총 폴리페놀 함량과 ORAC value 분석결과에서 김치 양념의 최적배합비를 산출하였으며, 기존양념 220.771 g과 청잎 조성물 5.8284 g을 혼합하는 비율이 최적배합비로 선정되었다.The optimal mixing ratio of kimchi seasoning was calculated from the total polyphenol content and ORAC value analysis of 13 kimchi sauces using reaction surface analysis. The optimal mixing ratio was 220.771 g of the conventional seasoning and 5.8284 g of the cucumber composition.
[[ 실험예Experimental Example 4] 4] 배추청잎Chinese cabbage leaves 조성물 첨가 배추김치 Composition added cabbage kimchi 레시피recipe 개발 및 시제품 개발 Development and prototype development
최적배합비대로 제조한 김치양념과 기존양념으로 배추 : 양념=1 kg : 250 g의 비율로 배추청잎 조성물 첨가 배추김치와 기존양념 배추김치를 제조하였다. 또한 배추청잎 조성물 첨가 배추김치 시제품 개발을 위한 견본을 제작하였다.
Kimchis prepared with the optimal mixture ratio of Chinese cabbage composition and Chinese cabbage kimchi with conventional sauce were prepared at the ratio of 1: 250g. Also, a sample for the development of prototype of Chinese cabbage kimchi added with Chinese cabbage composition was prepared.
[[ 실험예Experimental Example 5] 5] 배추청잎Chinese cabbage leaves 조성물 첨가 배추김치의 관능 평가 Sensory Evaluation of Kimchi Added with Composition
0주~4주까지 배추청잎 조성물 첨가 배추김치와 기존양념 배추김치의 관능검사를 실시하였으며, 종합적인 기호도와 외관을 평가하였다(도 4 참조). 0주~2주차까지의 외관은 두 종류의 배추김치에서 차이가 나타나지 않았다. 그러나 숙성이 진행된 3주차부터는 기존양념 배추김치는 조직이 흐물흐물해지고, 씹었을 때 아삭함이 없었으나, 이에 반해 배추청잎 조성물 첨가 배추김치는 조직이 유지되고 씹었을 때 아삭함이 유지되었으며, 그 수준은 기존양념 배추김치보다 현저히 높아 배추청잎 조성물 첨가로 배추김치의 품질 유지 기한이 증가하는 효과가 나타난 것으로 사료됨. 기호도 평가에서는 0주차에는 두 종류의 배추김치에 차이가 없었으며, 대체적으로 배추 청잎 조성물 첨가 배추김치의 기호도가 기존양념 배추김치보다 높았으며, 특히 4주차에는 배추 청잎 조성물 첨가 배추김치의 기호도가 100%로 조사되었다. From 0 to 4 weeks, sensory evaluation of Chinese cabbage kimchi added with Chinese cabbage composition and conventional seasoning Chinese cabbage kimchi was carried out, and overall taste and appearance were evaluated (see FIG. 4). The appearance from 0 weeks to 2 weeks showed no difference in the two types of cabbage kimchi. However, from the third week after aging, the existing seasoned Chinese cabbage kimchi was not shrunk at the time of chewing, but the Chinese cabbage composition added with Chinese cabbage composition remained shrunken at the time of chewing, It is considered that the quality maintenance period of Chinese cabbage kimchi was increased by the addition of the Chinese cabbage composition. In the evaluation of the preference score, there was no difference between two kinds of Chinese cabbage kimchi at the 0th week. Generally, the preference of Chinese cabbage kimchi added with Chinese cabbage composition was higher than that of conventional cabbage kimchi. %.
[[ 실험예Experimental Example 6] 6] 배추청잎Chinese cabbage leaves 조성물 첨가 배추김치의 생리활성 평가 Evaluation of physiological activity of Chinese cabbage kimchi added with composition
배추청잎 조성물 첨가 배추김치와 기존양념 배추김치의 총 폴리페놀 함량과 ORAC value를 분석한 결과, 도 5에 나타난 바와 같이 배추청잎 조성물 첨가 배추김치가 기존양념 배추김치보다 총 폴리페놀 함량과 ORAC value 모두 유의적으로 높았다.
The results of analysis of total polyphenol content and ORAC value of Chinese cabbage composition added with Chinese cabbage composition and conventional seasoning cabbage kimchi showed that the Chinese cabbage kimchi added with Chinese cabbage composition showed higher total polyphenol content and ORAC value Respectively.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.
Claims (6)
고춧가루, 마늘, 생강, 파, 양파, 찹쌀풀, 설탕, 및 젓갈 중 선택된 1종 이상의 양념류; 및
부추, 무채, 배, 유자채, 및 감채 중 선택된 1종 이상의 부재료;
를 포함하는, 배추청잎 함유 김치양념.
A Chinese cabbage composition comprising a dried powder of Chinese cabbage or extract thereof;
Red pepper powder, garlic, ginger, leek, onion, glutinous rice paste, sugar, and fermented seafood; And
At least one selected from the group consisting of leek, irresponsible, pear, citron, and persimmon;
Containing the kimchi sauce containing the Chinese cabbage.
상기 배추청잎 조성물은 김치양념의 총 함량 대비 4 중량% 미만으로 포함되는 것을 특징으로 하는, 배추청잎 함유 김치양념.
The method according to claim 1,
Wherein the composition comprises less than 4% by weight of the total content of the kimchi seasonings.
상기 배추청잎은 4월에 수확한 배추의 청잎 또는 청잎대인 것을 특징으로 하는, 김치양념.
The method according to claim 1,
The above-mentioned Chinese cabbage leaf is characterized in that it is a Chinese cabbage or a cheongguk cabbage harvested in April.
An antioxidant-functional cabbage kimchi which is prepared by adding the kimchi seasoning according to any one of claims 1 to 3 to 20 to 30% by weight of the pickled Chinese cabbage.
상기 배추김치는 4주간 숙성한 것을 특징으로 하는, 항산화 기능성 배추김치.
5. The method of claim 4,
Wherein the cabbage kimchi is aged for 4 weeks.
상기 배추김치는 총 폴리페놀 함량 및 활성산소 흡수(ORAC) 값이 기존의 배추김치에 비해 높은 것을 특징으로 하는, 항산화 기능성 배추김치.5. The method of claim 4,
Wherein the total polyphenol content and the active oxygen absorption (ORAC) value of the cabbage kimchi are higher than those of the conventional cabbage kimchi.
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