KR20160099867A - Kimchi seasoning containing outer leaves of korean cabbage, and kimchi prepared by using the same - Google Patents

Abstract

The present invention relates to a napa cabbage green leaf-containing kimchi seasoning, comprising: a napa cabbage green leaf composition comprising a napa cabbage green leaf dried powder or an extract thereof; at least one seasoning selected from a red pepper powder, garlic, ginger, green onion, onion, glutinous rice paste, sugar, and salted fish; and at least one sub-material selected from leek, shredded radish, pear, shredded citron, and shredded persimmon, and to anti-oxidative functional kimchi using the same. The napa cabbage kimchi of the present invention has a higher degree of crunchy texture compared with napa cabbage kimchi seasoned with existing seasonings, thereby exhibiting a high degree of overall preference, and shows a higher total polyphenol content and active oxygen absorption ability compared with napa cabbage kimchi seasoned with existing seasonings, and thus the kimchi utilizing waste napa cabbage green leaves is very excellent in the functional, sensory, and economical aspects.

Description

TECHNICAL FIELD [0001] The present invention relates to a kimchi seasoned with Chinese cabbage leaves, and an antioxidant functional kimchi containing the same. [0002] KIMCHI SEASONING CONTAINING OUTER LEAVES OF KOREAN CABBAGE, AND KIMCHI PREPARED BY USING THE SAME [

The present invention relates to a kimchi seasoning including a Chinese cabbage leaf extract and an antioxidant functional kimchi containing the same.

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.

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.

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.

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.

Another object of the present invention is to provide a functional kimchi which exhibits excellent antioxidative activity using the above-described kimchi sauce.

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.

In one example, the cheesecloth composition may comprise less than 4 wt%, preferably 3 wt%, based on the total content of the kimchi sauce.

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.

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.

In one example, the kimchi is a cabbage kimchi and preferably aged for 4 weeks or more.

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.

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.

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)

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.

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%.

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.

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.

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.

As used herein, the term "antioxidant functional" refers to an efficacy that is known in the art to slow, prevent, or prevent oxidation.

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.

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.

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;

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

In addition, a variety of sauces can be added to the kimchi seasonings to enhance the taste and flavor of kimchi.

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.

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.

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.

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.

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.

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.

The functional kimchi of the present invention can be prepared, for example, by the following steps.

(a) Chinese cabbage processing process in which Chinese cabbage is selected, washed, then salted, dehydrated and desalted, and then washed;

(b) mixing 20 to 30% by weight of sauce containing Chinese cabbage with kimchi on the pickled Chinese cabbage obtained above; And

(c) an aging step in which the mixture is stored at 5 to 15 DEG C for 1 to 50 days;

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.

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.

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.

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.

<Experimental Method>

Total polyphenol content measurement

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).

Measurement of Oxygen radical absorbance capacity (ORAC)

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.

[Preparation Example 1] Preparation of Chinese cabbage leaf extract

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.

[ Example  One] Chinese cabbage leaves  Manufacture of Kimchi seasoning

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.

[Experimental Example 1] Sensory evaluation of kimchi sauce added with Chinese cabbage composition

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.

Sensory evaluation of kimchi sauce added with Chinese cabbage composition (7 point scale) Conventional spices Conventional spice + 1% Conventional spice + 2% Conventional spice + 4% Exterior 6.2 ± 1.1 ^b 6.4 ± 0.9 ^b 5.8 ± 1.3 ^b 3.2 ± 1.1 ^a flavor 6.0 ± 1.4 ^b 6.2 ± 1.3 ^b 6.2 ± 1.3 ^b 6.0 ± 1.7 ^a smell 6.4 ± 0.9 ^NS 6.4 ± 0.5 6.6 ± 0.5 4.8 ± 1.1 Comprehensive preference 6.2 ± 1.1 ^b 6.2 ± 0.8 ^b 6.2 ± 0.4 ^b 3.6 ± 1.5 ^a

[ Experimental Example  2] Through reaction surface analysis Chinese cabbage leaves  Development of optimal formulation ratio of kimchi seasoning added with composition

Through the reaction surface analysis, thirteen compounding ratios were calculated, and total polyphenol content and active oxygen uptake ability were analyzed.

 Extraction of sample and antioxidant activity analysis for selection of optimal mixture ratio of kimchi sauce added with Chinese cabbage composition No. Sample preparation Antioxidant activity analysis Cheek leaf (g) Conventional spice (g) Total polyphenol content
(mg GAE / g) ORAC value
(μM TE) One 3 220.711 71.5 ± 0.6 2.7 ± 0.1 2 3 150 69.3 ± 0.1 2.8 ± 0.1 3 5 100 71.8 ± 0.7 3.1 ± 0.1 4 3 150 67.4 ± 0.2 2.8 ± 0.1 5 One 200 67.4 ± 0.9 2.7 ± 0.2 6 One 100 63.3 ± 0.5 2.9 ± 0.2 7 3 150 70.6 ± 0.3 2.9 ± 0.1 8 3 150 69.2 ± 1.1 2.7 ± 0.1 9 3 79.289 70.9 ± 0.4 3.2 ± 0.1 10 5 200 81.0 ± 0.5 3.6 ± 0.6 11 5.82843 150 72.7 ± 2.2 3.4 ± 0.2 12 0.17157 150 68.1 ± 1.0 3.0 ± 0.2 13 3 150 70.4 ± 1.1 3.0 ± 0.2

[ Experimental Example  3] Chinese cabbage leaves  Selection of optimum mixing condition of Kimchi seasoning added composition

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.

 Optimum formulation ratio of kimchi seasoning added with Chinese cabbage composition Cheek leaf (g) Conventional spice (g) Optimum condition 5.8284 220.711

[ Experimental Example  4] Chinese cabbage leaves  Composition added cabbage kimchi recipe  Development and prototype development

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.

[ Experimental Example  5] Chinese cabbage leaves  Sensory Evaluation of Kimchi Added with Composition

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. %.

 Comprehensive preference analysis of Chinese cabbage kimchi added with Chinese cabbage composition Traditional seasoning cabbage kimchi (%) Chinese cabbage composition added Chinese cabbage kimchi (%) 0 parking 50.0 50.0 1 parking 33.3 66.7 2 parking 16.7 83.3 3 parking 54.5 45.5 4 parking 0 100

[ Experimental Example  6] Chinese cabbage leaves  Evaluation of physiological activity of Chinese cabbage kimchi added with composition

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.

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)

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.
The method according to claim 1,
Wherein the composition comprises less than 4% by weight of the total content of the kimchi seasonings.
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.
5. The method of claim 4,
Wherein the cabbage kimchi is aged for 4 weeks.
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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