KR20170025806A - C Composition for Kimchi Enriched Vitamin C and having Anti-Oxidant Whitening Effect of Kimchi Producing Method Using Thereof - Google Patents

Abstract

The present invention relates to a kimchi composition having reinforced vitamin C, and to a method for producing functional kimchi having an antibacterial activity and a whitening effect by using the same. More specifically, the method comprise the steps of: producing a kimchi composition by mixing dried Pollack juice containing vitamin C, vitamin C, fermented soybean paste, sea staghorn, and green tea powder with red pepper powder, and aging the same; producing a kimchi seasoning by mixing the kimchi composition having reinforced vitamin C with pickled shrimps, pickled anchovies, garlic, ginger, onion, and functional sugar; producing functional kimchi by applying the kimchi seasoning mixed with the kimchi composition having reinforced vitamin C to salted cabbages; and aging and fermenting the functional kimchi. Activities of pectin and fiber decomposing enzymes are controlled by using dried Pollack juice to cabbages, and a texture, chewing properties, and amino acid are added, so more delicious kimchi can be provided and a flavor period can be extended. Moreover, an antioxidant activity and an obesity preventing function can be provided.

Description

Technical Field [0001] The present invention relates to a kimchi composition having enhanced vitamin C activity, and a functional Kimchi having antioxidative activity and whitening effect using the composition.

The present invention relates to a kimchi composition reinforced with vitamin C, and to a method for producing functional kimchi having antioxidative activity and whitening effect using the composition. More specifically, the present invention relates to a method of preparing a kimchi composition comprising vitamin C, hearing, green tea powder, and red pepper powder mixed with vitamin C in Hwangtae juice and chungkukjang, followed by aging, and a step of fermenting shrimp, anchovy milk liquor, garlic, Preparing a kimchi sauce by mixing the above-mentioned vitamin C-enhanced kimchi composition, adding a functional kimchi to the pickled Chinese cabbage in a kimchi sauce mixed with the above-mentioned vitamin C-enhanced kimchi composition, A fermented kimchi composition comprising fermented broth and vitamin C, and a method for producing a functional kimchi using the same.

The functional vitamin K-enhanced functional Kimchi of the present invention can prevent the sagging and the edge phenomenon of the kimchi and provide a fresh and cool taste of kimchi. It also provides antioxidant activity and whitening effect.

Kimchi picks radishes, cabbages and cucumbers into salt and mixes spices such as red pepper, garlic, parsley, ginger, salted fish, sugar and salt, and then puts in kimchi. Kimchi is fermented during fermentation, lactic acid bacteria and lactic acid to produce various organic acids, so fresh and sour, delicious kimchi is made. Kimchi is a fermented food, rich in various minerals and vitamins, rich in nutrients, low in calories, and high in fiber. It is known that capsaicin, which is the main component of red pepper in kimchi, It is known as a functional food. Salted seafood is decomposed into amino acids and becomes a protein source. Vegetables are rich in minerals such as calcium, copper, phosphorus, iron, and salt, which helps to absorb vitamin B. Kimchi 's vegetables cleans the intestines by the combined action of juice and salt, promotes the secretion of protein, the protease in the stomach, and normalizes intestinal microbial distribution. Fibers also prevent constipation and prevent diseases such as enteritis and colonitis. Lactic acid bacteria by the action to help the digestion, and improve appetite role. Rice Kimchi produces organic acids, alcohol, and estel to improve appetite. Lactic acid bacteria that come out when kimchi is ripe inhibit the action of harmful bacteria and not only produce a sour taste, but also inhibit abnormal fermentation by inhibiting other bacteria in the intestines. . The efficacy of Kimchi is known to be antibacterial activity, suicide action, antimutagenic effect, cancer prevention and anti - cancer effect, anti - arteriosclerosis, immunity enhancement and obesity inhibitory effect. However, when the kimchi is fermented during the fermentation process, the fermentation of lactic acid bacteria will produce fresh and sour taste, but when the time passes, the bacteria will grow and the kimchi will disappear and the softness of kimchi will deteriorate the texture and storage stability.

Hwangtae (黃 太) Hwangsu is a boiled seaweed, which is rich in methionine, tryptophan and lysine. It has effects on cell development, fatigue and blood pressure. It also contains a lot of vitamin A and is good for eyes.

Dae-tae is a frozen-dried pollinate that uses nature's energy to dry polished rice roasted in Alaska and other places over 20 times in cold weather with cold winds by walking in the valley of Gangwon-do mountainous region in winter. It is dried with repeated freezing and thawing, and the protein of the pollack is decomposed to contain a lot of amino acids. The color is slightly yellowish, and the meat is soft, soft and has a deep flavor. It has the effect of removing hangover, detoxifying soy sauce, removing wastes, etc. It is used by cooking with grilled, steamed, steamed soup, steamed soup. In the mountains of Gangwon-do, the dried fish are free from frost as they are frozen immediately after they are placed outside, so there is no protein spoilage. According to the study on the separation and purification of the active peptide from the hydrolyzate of Prunus thermophilus, the active peptide was isolated and purified from the hydrolyzate of Prunus mume The moisture content, protein content and crude fat content were 12.5 ± 0.2%, 43.3 ± 0.2%, 0.4 ± 0.1% and 3.8 ± 0.3%, respectively. As a result of amino acid analysis, the free amino acid composition ratio of the total amino acid composition of Hwangtae was 24 times higher than that of the ecological case. The proportion of unsaturated fatty acids in the leaves was 58%, which was higher than that of 43% in the eco - system, and contained omega - unsaturated fatty acids such as DHA.

Vitamin C , called as ascorbic acid, is a strong reducing agent and is one of the essential components of the human body, such as the activation of collagen synthesis enzymes. When vitamin C is deficient in the human body, scurvy occurs. Therefore, it can not make vitamin C in the human body itself, so it must be consumed through vegetables or fruits. Vitamin C is a water-soluble antioxidant that protects the body against active oxygen to prevent cancer, arteriosclerosis, rheumatism, and strengthens the immune system. It participates in the formation of connective tissue and supportive tissue to protect the health of skin and gums. In other words, Vitamin C prevents oxidation of cells, preventing and curing cancer and various chronic diseases, and suppressing senescence. However, when a sub ingredient containing a large amount of vitamin C is used as a kimchi seasoning composition, the nutrients and water must be harmonized because it becomes a medium for lactic acid bacteria. Also, the organic acid produced by lactic acid bacteria influences the taste of kimchi.

Chungkukjang mainly uses rice bacillus (Bacillus subtilis) grown in rice straw to boil the beans in the indoor space. During the fermentation process, the enzymes produced by Bacillus subtilis cause fermentation of sugars, amino acids, macromolecule nucleic acids and browning substances , Proteolytic enzymes (thrombolytic agents), and polyglutamates while producing a unique taste and smell.

Chungkukjang is an important source of calcium and vitamin A · B. Soybean fiber can make the intestines healthier by the complex effect of fermentation of Chongkukjang fermentation strain and fiber, and isoflavones, peptic acid, saponin, trypsin inhibitor , Tocopherol, unsaturated fatty acids, dietary fiber, oligosaccharide,? -Glutamyltranspeptidase and the like, and antioxidant substances. In addition, there is abundant thrombolytic enzyme and anticancer substance, and it has cancer prevention effect. The digestion and absorption rate of Cheonggukjang is high.

The sea staghorn ( sea staghorn) is a seaweed living in the sea. It grows in the shape of a deer horn. It is rich in vitamin C, and it contains calcium and iron in large amounts, so it is good for prevention of osteoporosis and prevention of anemia. In addition to capsaicin of pepper, it keeps the taste of crispy kimchi while preventing the sourness of kimchi. Rinse your hearing in boiling water and rinse with cold water to get a fresh green light. It is used to cut Kimchi into a suitable size and use it as a Kimchi composition to taste Kimchi. When you put Kimchi in soaking, you can neutralize the smell of salted fish, fish smell, and garlic to make your aftertaste fresh. It has also been used as a pesticide in the past because of its antiparasitic properties, and its water-soluble extract is known to have strong antibiotic action against bacteria

Hearing is known to be effective in removing blood toxins and activating regenerative cells. Alkaline food rich in minerals and vitamins, rich in calcium and phosphorus, good for the development of children's bones, iron is good for the prevention of anemia. It also contains anti-cancer beta-carotene, which has the potential to inhibit immune system and cancer cell growth.

Green tea Tea, 綠茶 ) powder instantly heats the green tea leaves to destroy the oxidizing enzyme to keep the green, while at the same time evaporating the water makes the leaves crispy to some extent. Theanine, which imparts sweetness and refreshing taste to green tea, also helps to clear the hair. And that the substance called denier in the green tea content significantly increased the alpha (alpha) wave without any side effects. Approximately 30 minutes after ingestion, reaching the brain, and about 40 minutes, the brain produced alfa. Alpha waves are known to affect the improvement of memory and stress recovery, and also help to take a good night's sleep. This effect is a unique ingredient contained only in the tea. It can be expected to have a greater effect when drinking 100% pure green tea than mixed green tea with ingredients such as brown rice. It is known that polyphenols in green tea have anticancer effect, blood cholesterol lowering effect, angiogenesis inhibitory action and hypoglycemic effect. Green tea has little calorie content and has a fat-suppressing action, so it has a diet effect.

Hot pepper powder is rich in vitamins A, B, and C, among which vitamin C is very abundant, nine times as high as citrus fruits and 18 times as high as apples. The spicy taste of red pepper is a substance called capsaicine (dihydrocapsaicin) and dihydrocapsaicin. Red pepper powder is used for making kimchi and for making red pepper paste, and it is used for seasoning of various kinds of dishes.

Capsaicin promotes the digestive function by stimulating digestive juice secretion. Red pepper powder has a sweet taste while spicy, has a strong coloring, high vitamin C content, and is formed with enzymes such as seafood, salt, etc. to decompose body fat . The color of red pepper is composed of more than 50 kinds of carotenoids. Major coloring matters are capsanthin (0.41%, 35% of pigment), capsorubin, β - carotene (0.06%, 12% of pigment). Studies have shown that red pepper is effective in removing colds, bronchitis, and sputum, and it also has the ability to break down fat to prevent obesity.

Korean Patent Registration No. 10-0820139 (Kimchi spice containing Hwangtae seaweed and Kimchi made by using it) Korean Patent Registration No. 10-0419666 (Cheonggukjang Kimchi and Its Manufacturing Method) In the prior art related to the present invention, Korean Patent Registration No. 10-0820139 (Kimchi spice containing Hwangtae seawater and Kimchi prepared by using the same) has a composition of 35.0 ~ 37.0 wt% 4.5-2.5 wt% of leek, 3.0-3.5 wt% of leek, 1.8-2.0 wt% of onion, 25.0-29.0 wt% of ginger, 1.0-1.2 wt% of ginger, 10.5-11.0 wt% of red pepper powder, 1.0-1.3 wt% of salt, By weight, and 8.0 to 12.0% by weight of glue. The pH value is higher and the acidity is slightly lower than that of the general kimchi, and the ripening period is prolonged due to the delay of ripening. Korean Patent Registration No. 10-0384309 (functional green tea-added kimchi and its preparation method) has an antimutagenic and anticancer effect by adding 1 to 5% of green tea to kimchi, and the kimchi is put into an aluminum wrapper and fermented at 5 to 15 ° C The browning is suppressed and the preservation is excellent, so that it is possible to circulate for a long period of time. Also, by adding 1 to 20% of mushroom and sea tangle extract, functional kimchi having enhanced taste can be provided. Korean Patent Registration No. 10-0419666 (Cheonggukjang Kimchi and its manufacturing method) is a method of manufacturing a cheonggukjang kimchi and a method for producing the same, which comprises 0.5 to 2 parts by weight of chungkukjang per 100 parts by weight of the raw material of kimchi to prepare amino acid, protein, micronutrient, To Kimchi.

Kimchi has a fresh and tasty sour taste when the lactic acid bacteria are proliferated during the fermentation process, but when the temperature rises or the aging time elapses, the Chinese cabbage kimchi is withdrawn, The storage stability is lowered. The reason for this is that the concentration of carbohydrates such as sugar remaining in the medium that feeds on lactic acid bacteria is high in kimchi, or that pectin and cellulose, which form the fibers of Chinese cabbage, have the action of pectinase and fibrotic enzyme And the texture and chewiness of Kimchi are reduced.

Also, because of the sugar and MSG used to improve the taste of kimchi, the proliferation of lactic acid bacteria and germs is accelerated and the kimchi is easily sour and the taste is deteriorated. It is also turning into a trend to buy kimchi that does not use sugar and MSG from health-conscious consumers.

In order to overcome such problems, the present invention uses only a minimum amount of saccharide or starch to be used in kimchi sauce for the proliferation of lactic acid bacteria, and uses a functional sugar instead. In addition, the addition of Chungkukjang to consume the sugar bacillus bacteria to inhibit the growth of lactic acid bacteria. Conventionally, pectin of Chinese cabbage and the present invention have been studied in order to overcome such a problem, and it has been found that the use amount of saccharides or starches used in kimchi sauce is used only in the minimum amount required for lactic acid bacteria to multiply, use. In addition, the addition of Chungkukjang to consume the sugar bacillus bacteria to inhibit the growth of lactic acid bacteria. In addition, in order to suppress the growth of pectin and fibrotic enzymes of Chinese cabbage, instead of adding amino acids such as glycine or alanine, the activity of pectin and fibrolytic enzymes is inhibited by using potato broth, and the texture and chewiness Amino acids are added to provide more delicious kimchi, so you can prolong the steak period. Protein is decomposed into various amino acids by repeating the freezing and drying process, and it is cheap and easy to use. Furthermore, in place of the water used in the conventional kimchi addition, amino acid is added by using the fresh spring water to provide more delicious kimchi.

The present invention relates to a method of preparing a kimchi composition comprising vitamin C, hearing, green tea powder, and red pepper powder mixed with the Hwangtae juice and chungkukjang to enhance vitamin C, Preparing a kimchi sauce by mixing the kimchi composition with vitamin C, and adding the functional kimchi to the pickled Chinese cabbage in a kimchi sauce mixed with the above-mentioned vitamin C-enhanced kimchi composition; Fermenting vitamin C, and a method of manufacturing a functional kimchi having antioxidant activity and whitening effect using the composition.

The kimchi composition of the present invention containing kimchi composition containing Hwangyu soup water has a total amino acid content of 152% when fermented for 3 weeks and 156% when fermented for 6 weeks. Especially, since glutamic acid and glutamine which are involved in the taste are increased, delicious kimchi can be provided without addition of MSG. Also, since the content of alanine or glycine is high, the activity of picinase and fibrolytic enzyme of Chinese cabbage can be inhibited, so that a delicious kimchi having excellent texture and chewiness of kimchi can be provided.

The present invention can provide antioxidant activity and functionality of whitening effect.

Conventionally, instead of adding amino acids such as glycine or alanine in order to inhibit the growth of pacific and fibrotic enzymes of Chinese cabbage, the activity of pectin and fibrotic enzymes is inhibited by using the radish juice, so that the texture and chewiness of kimchi, It is possible to add more delicious kimchi and thus to prolong the freshness period.

The kimchi composition of the present invention containing kimchi composition containing Hwangyu soup water has a total amino acid content of 152% when fermented for 3 weeks and 156% when fermented for 6 weeks. Especially, since glutamic acid and glutamine which are involved in the taste are increased, delicious kimchi can be provided without addition of MSG. Also, since the content of alanine or glycine is high, the activity of picinase and fibrolytic enzyme of Chinese cabbage can be inhibited, so that a delicious kimchi having excellent texture and chewiness of kimchi can be provided.

The vitamin C-enriched kimchi of the present invention can prevent the sagging and the edge phenomenon of the kimchi and provide a fresh and cool taste of kimchi. The present invention can also provide antioxidant activity and whitening effect functionality.

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method of preparing a kimchi composition comprising vitamin C, hearing, green tea powder, and red pepper powder mixed with the Hwangtae juice and chungkukjang to enhance vitamin C, Preparing a kimchi sauce by mixing a vitamin C composition for enhancing vitamin C, adding kimchi to a pickled Chinese cabbage with a kimchi sauce mixed with the above vitamin C enhancing composition, and aging and fermenting the kimchi A vitamin C-enriched kimchi composition, and a method for producing a kimchi using the same.

≪ Preparation Example 1 > Add functional kimchi with vitamin C-enhanced kimchi composition

1)

Hwang Tae Sung water is a protein decomposition that contains a lot of methionine, tryptophan and lysine, it plays a role of giving a cool and refreshing taste, and is also effective in regulating the cell development, fatigue and blood pressure of the human body. It also contains a lot of vitamin A and is good for eyes. It is freeze-dried in Han-Taegyok-dong (Inje-gun, Yongda-ri) and purchased 500g of Dried Chrysanthemum (Kang-dong market), and 1 liter of purified water is poured into 1 chrysanthemum or 5 heads of Chrysanthemum and it is heated to 100 ℃ or more for 0.5 ~ 2 hours Boil, boil and simmer to 0.5 liter. It crushes and crushes the dwarf simmered bean, and it is filtered by gauze or love cloth to obtain 0.5 liters of Hwang Tae broth. For 2kg of marinated Chinese cabbage, 0.25ℓ of Hwang Tae broth is used.

2) red pepper powder

The red pepper powder is rich in vitamin C, and it is combined with the spicy taste of capsaicin, giving it a spicy, cool, sweetening synergy. Purchase and use the sweet and sour chili powder (Goesan Nonghyup) harvested from Goesan, Voice, Nutrition and Cheongyang in Korea. 120 to 140 parts by weight of red pepper powder is used for 2 kg of pickled cabbage. Red pepper powder with a particle size distribution of 35 ~ 45 mesh and a water content of 12 ~ 13% is used.

3) Vitamin C

Vitamin C is an antiviral agent in the body, enhances immunity, cleanses blood vessels and improves immunity. It also has the effect of improving the skin by forming a basement membrane of the skin. Vitamin C uses 4 to 6 parts by weight of ascorbic acid per 2 kg of pickled cabbage (purchased from Shin Won Trading Co.) for purchasing ascorbic acid.

4) Cheonggukjang

Purchase of Chungkukjang, which is rich in vitamin C (Chungkukjang, Sunchang, Kim, Ok-hee), 40 to 60 parts by weight of chungkukjang are used for 2kg of pickled cabbage. In the kimchi composition of the present invention, it is preferable that the chungkukjang be added to the kimchi in the form of fine powder, so that the particles having a size of 50 to 100mesh can be evenly dispersed in the kimchi using the chungkukjang.

5) Hearing

Hearing is a seaweed living in the sea, rich in vitamin C, and contains a large amount of calcium and iron to prevent osteoporosis and prevent anemia. In addition to capsaicin of pepper, it keeps the taste of crispy kimchi while preventing the sourness of kimchi. Purchase 500g for the hearing, buy Wando, pick up the hearing in 100 ℃ boiling water and rinse with cold water. 8 to 12 parts by weight of hearing aid cut into a size of 5 mm is used for 2 kg of pickled Chinese cabbage.

6) Green tea powder

The green tea is rich in vitamin C by purchasing 100 g of Boseong green tea. It is known that polyphenols in green tea have anticancer effect, blood cholesterol lowering effect, angiogenesis inhibitory action and hypoglycemic effect. Green tea has little calorie content and has a fat-suppressing action, so it has a diet effect. 4 to 6 parts by weight of green tea powder is used relative to 2 kg of pickled cabbage.

Other vitamin C-containing materials may be included in the composition, but when used as a kimchi composition, they are carefully selected for harmony of taste and moisture.

Nutrients and moisture are important factors that influence the taste of kimchi as a medium for lactic acid bacteria.

7) Mixing and Aging of Kimchi Composition

2 kg of the pickled cabbage were mixed with 120-140 parts by weight of red pepper powder, 4-6 parts by weight of vitamin C, 40-60 parts by weight of chungkukjang, 8-12 parts by weight of hearing, 4-6 parts by weight of green tea powder, 0.4 to 0.6 liters of broth are kneaded, and these compositions are kneaded and aged at 3-5 DEG C for 8 to 11 days.

8) glutinous rice paste

The glutinous rice paste removes the smell of salted and salted fishes added to the seasoning mixture and improves the viscosity of the seasoning when it is aged. About 2kg of marinated Chinese cabbage, glutinous rice paste is prepared by adding 1 liter of Hwangseo broth to 40 ~ 60 parts of glutinous rice flour and stirring at 40 ~ 50 ℃ to make glutinous rice paste.

When kimchi seasoning is mixed with pickled cabbage, it tries to harmonize the flavor of original cabbage and various flavors of seasoning to improve taste, quality and preference of kimchi.

9) Salted shrimps are rich in nutrients such as vitamin B1, niacin, etc., as well as digestive enzymes, so as to prevent the stomatitis and neurosis, and to give a rich taste. 70 to 90 parts by weight of 2 kg of pickled cabbage is used.

10) Anchovy Liquor is an enzyme that decomposes the peptides of peptides into dipeptides, tripeptides and free amino acids due to self-digestion of proteolytic enzymes and microorganisms present in the meat of the raw materials, And 50 to 70 parts by weight based on 2 kg of pickled Chinese cabbage.

11) Garlic promotes the fermentation of kimchi and improves bactericidal and antibacterial activity, and 40-60 parts by weight of 2 kg of pickled Chinese cabbage is used.

12) Ginger enhances appetite, helps digestion, and acts as a sterilizing agent. It improves the taste of seasoning by mixing with seasoning mixture. 8-111 parts by weight of 2kg of pickled cabbage is used.

13) Onion is rich in glucose, fructose, and maltose, rich in vitamins B1, B2, and C. It promotes secretion of digestive juice, helps absorption of vitamin B1 and stimulates metabolism. 40 to 60 parts by weight are used.

14) Functional sugar can be selected from oligosaccharides, sugar alcohols, and cyclodextrins. Oligosaccharides can be selected from maltooligosaccharides, isomaltooligosaccharides, fructooligosaccharides, maltooligosaccharides and xyloglucose. The oligosaccharide serves to neutralize the strong fragrance of the components contained in the seasoning mixture, and 35 to 45 parts by weight of 2 kg of pickled Chinese cabbage is used.

After the vitamin C-enriched kimchi composition is aged as described above, it is mixed with seven kinds of kimchi seasoning to make kimchi.

16) Add Kimchi

I put the above kimchi in a pickle (1kg) of pickled cabbage and put the kimchi in a batter. In addition, it is possible to use ginseng, leek, green onion, green onion, radish, raw shrimp and so on.

17) Aging and storage

The kimchi thus dipped is aged at 3 to 5 DEG C for 1 to 16 weeks.

≪ Example 1-6 >

The composition of the pickled Chinese cabbage was as shown in Table 1 according to the amount of Kimchi used and the amount of vitamin C-containing composition used. Kimchi was added to 2kg of marinated Chinese cabbage, and the kimchi was put into a kimchi refrigerator and aged at 4 ℃ for 1 to 6 weeks.

Mixing ratio of kimchi (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 After immersion Aged 2 weeks 3 weeks ripening Aged 4 weeks Aged 5 weeks Aged 6 weeks Pickled cabbage 2,000 2,000 2,000 2,000 2,000 2,000 Vitamin C
reinforce
Kimchi
Composition Pepper powder 125 128 130 132 133 135 Vitamin C 5 6 7 8 9 10 Cheonggukjang 40 45 50 53 57 60 ear 7 8 9 10 11 12 Green tea powder 4 4.5 5 5.5 6 6.5 Hwangtae juice 100 100 100 100 100 100 Kimchi
seasoning Shrimp milk 80 80 80 80 80 80 Anchovy milk 60 60 60 60 60 60 garlic 50 50 50 50 50 50 ginger 9 9 9 9 9 9 onion 50 50 50 50 50 50 IMOS 40 40 40 40 40 50 Glutinous rice paste 50 50 50 50 50 50 Hwangtae juice 61 61 61 61 61 61

(In the above, IMOS is isomaltooligosaccharide.)

In the above-mentioned Examples 1 to 6, 100 parts by weight of radish juice in the vitamin C-enriched kimchi composition was used in the same manner, and the remaining red pepper powder, vitamin C, chungkukjang, hearing aid and green tea powder were used in an increasing amount as the aging period was longer. The taste, palatability and texture were excellent in Examples 3 and 5 through qualitative sensory test.

≪ Comparative Example > Add a generic kimchi

5 parts by weight of red pepper powder, 4 parts by weight of garlic, 4 parts by weight of ginger, 6 parts by weight of onion, 5.5 parts by weight of shrimp, 4 parts by weight of anchovy fluidized milk, 7 parts by weight of sugar, 3 parts by weight of sesame, 10 parts by weight of glutinous rice paste and 15 parts by weight of radish were mixed to prepare a kimchi sauce. I put the kimchi sauce on the pickled cabbage and dipped it in a regular kimchi. And aged at 4 캜 for 3 weeks.

In order to investigate the physicochemical and sensory characteristics of kimchi and kimchi dipped with vitamin C and kimchi sauce, the following test examples were conducted.

≪ Test Example 1 > Physicochemical properties

1) Amino acid content

In order to inhibit the activity of pacific and fibrotic enzymes of Chinese cabbage, the present invention provides a delicious kimchi containing amino acids by inhibiting the activity of these enzymes by using potato broth instead of using amino acids, The chewiness and the shelf life can be prolonged. The kimchi of the present invention (Example 6) and the common kimchi were aged for 5 weeks, and their amino acid contents were analyzed and shown in Table 2 below.

For amino acid analysis, 10 g of kimchi was lyophilized, extracted with water, filtered using a 0.45 μm membrane filter, and then derivatized with ethanol / distilled water / triethylamine / phenyl isocyanate. The sample was thoroughly dried, placed in a test tube, degassed with 5N HCl 6N, sealed, and hydrolyzed at 110 ° C for 24 hours. The hydrolyzate was washed with distilled water, dried to remove hydrochloric acid, And dissolved in buffer (0.2 N sodium citrate buffer, pH 2.2). This solution was filtered and then filtered again with the above filter and analyzed with an amino acid automatic analyzer (Beckman system 6300, USA) under the following conditions (column: Li 10 cm column No. 338051 ion exchange (Bekman) 50 μl, Nitrogen gas pressure: 40 psi) at a flow rate of 20 ml / hr, a flow rate of ninhydrin of 10 ml / hr, a column pressure of 1,380 psi,

The amino acid content (nM / mg) division Example (Hwangtae seawater kimchi) Control (common kimchi) 3 weeks ripening Aged 5 weeks 3 weeks ripening Alanine 68.58 69.32 48.96 Glutamine 57.12 59.31 25.23 Glutamic acid 50.61 49.25 38.23 Aspartic acid 32.34 33.15 16.25 Proline 27.11 28.45 12.32 Tryptophan 18.42 19.67 11.23 Balin 15.24 15.45 8.91 Serine 14.31 14.54 8.25 Glycine 13.25 13.23 8.12 Threonine 12.15 12.34 8.05 Leucine 10.85 11.21 7.45 Isoleucine 9.65 9.78 6.87 Tyrosine 8.25 8.85 5.12 Phenylalanine 8.12 8.67 4.25 Histidine 7.58 8.89 4.12 Lysine 6.23 6.45 3.85 Arginine 5.58 5.89 2.85 Asparagine 5.12 5.25 2.45 Methionine 3.98 4.12 1.64 Cystine 2.68 2.85 0.89 system 377.17 386.67 247.81

As shown in the above Table 2, the total amino acid content of Hwangtae seawater kimchi was 152% when fermented for 3 weeks and 156% when fermented for 5 weeks.

Especially, since glutamic acid and glutamine which are involved in the taste are increased, delicious kimchi can be provided without addition of MSG. Also, since the content of alanine or glycine is high, the activity of picinase and fibrolytic enzyme of Chinese cabbage can be inhibited, so that a delicious kimchi having excellent texture and chewiness of kimchi can be provided.

2) pH and total acidity

10 g of each of the kimchi and common kimchi of the present invention was pulverized by adding 50 ml of distilled water, and the kimchi crushing solution was supplemented with distilled water and used as a 100 ml sample. The pH was measured at room temperature using a pH meter (pHM-210). The acidity was calculated by titrating 10 ml of the sample 10 times with 0.1 N NaOH to pH 8.3 and then by lactic acid (%) reduction method.

3) Microbiological test

The kimchi and general kimchi of the present invention were immersed and the total number of microorganisms, the number of lactic acid bacteria and the number of yeast fungi were measured according to the method of Microorganism Test Method (10-3-1) of Food and Drug Administration according to the aging period.

Total microbial counts, yeast and mold, and lactobacilli (Leuconostoc and Lactobasillus) were analyzed for microbial germs.

10 g of each sample and 90 ml of sterile 0.1% peptone were placed in a stomacher bag and homogenized for 2 minutes using a stomacher (Lab blender, interscience, France) (DFTCO) plates, and Lactobacilli MRS Broth (DIFCO) plates and m-LBS (modified-LBS) plates were used as standard bacterial strains and PCA (plate count agar; DIFCO) plates, yeast fungus and potato dextrose agar DIFCO) plates were dispensed, and then plated. PCA plates were cultured at 35 ° C for 24 hours, and colonies were counted. PDA plates were cultured at 25 ° C for 48 hours, and colonies were counted. MRS plates (Lactobacilli species culture medium) The m-LBS plate was counted in log CFU / g after counting colonies after culturing at 30 ° C for 72 hours.

The physicochemical properties of the kimchi and general kimchi of the present invention division Aging days pH Acidity (%) Total number of bacteria Number of lactic acid bacteria Mold number vitamin
Enhanced Kimchi 1W 6.8 0.18 5.4 3.1 ND 3W 5.4 0.43 5.8 4.8 ND 5W 5.1 0.52 6.2 5.9 ND 7W 4.8 0.62 7.1 6.3 3.1 Control group
General kimchi 1W 6.4 0.11 6.8 2.7 ND 3W 4.9 0.62 7.4 5.9 3.2 5W 4.2 0.79 8.3 7.8 3.6 7W 3.7 0.86 9.2 8.1 4.5

From the above results, it can be seen that the rate of decrease in pH and the rate of increase in acidity are gentle in the kimchi of the present invention. In addition, it can be seen that the growth rate of lactic acid bacteria grows slowly, especially in the increasing rate of microorganisms. However, in the case of ordinary kimchi, the rate of decrease of pH and the rate of increase of acidity are fast, and the growth rate of microorganisms is also rapidly appeared. Therefore, the present invention can provide a delicious kimchi by delaying the rancidity of Kimchi and increasing the freshness period.

≪ Test Example 2 > Functional evaluation

1) Sample preparation

10 g of each of the kimchi and ordinary kimchi of the present invention was added with 100 ml of 80% ethanol, followed by stirring at room temperature for 12 hours. After filtration, the content of polyphenols was measured. Antioxidant activity was determined by freeze drying the filtrate.

2) Total polyphenol content analysis

50 μl of folin-ciocalteu reagent was added to 0.1 ml of the extract, followed by reaction for 4 minutes and then 1.5 ml of 20% sodium carbonate anhydrous saturated solution was added. After 2 minutes, absorbance was measured at 760 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). Total polyphenol content was calculated from the standard curves prepared with chlorogenic acid.

Polyphenol analysis results division The present invention (after immersion) Control (common kimchi) Total polyphenol content (g / 100 g,%) 0.65 ± 0.01 0.37 ± 0.01

The total polyphenol content of the inventive kimchi was 1.75 times higher than that of the control kimchi.

3) Antioxidant activity (DPPH radical scavenging ability)

After incubating for 30 minutes in a dark place, the absorbance was measured at 515 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). As a positive control, ascorbic acid was used. As a result of measuring antioxidative activity by diluting the sample to a concentration of 50,000 / / ml, the general kimchi was 16% and the kimchi of the present invention was 39%. Therefore, the functional kimchi of the present invention exhibits a sulfation activity of 2.4 times or more as compared with general kimchi.

Antioxidant activity division The present invention (Embodiment 1) Control (common kimchi) DPPH radical scavenging ability 39% 16%

From the above results, the kimchi of the present invention showed excellent antioxidative activity because it was a kimchi prepared by using six kinds of raw materials, red pepper powder, vitamin C, chungkukjang, hearing aid, green tea powder,

4) Whitening activity (tyrosinase inhibitory activity)

end. Analysis method

40 μl of mushroom tyrosinase (110 U / ml) was added to 100 μl of a 0.5 M phosphate buffer solution (pH 6.5) and 40 μl of the substrate solution and 10 μl of the sample solution were dissolved in 10 mM L-DOPA and incubated at 25 ° C. for 2 minutes And the resulting dopachrome was measured at 475 nm. Kojic acid was used as a positive control.

I. Analysis

The samples were diluted to a concentration of 10,000 to 50,000 μg / ml, and the color of the sample was diluted to a concentration of 1,250 to 5,000 μg / ml in order to affect the analysis results. The samples were diluted to a concentration of 5,000 μg / ml. The results showed that the control kimchi had a whitening activity of 23%, and the functional kimchi of the present invention had a whitening activity of about 41%. Therefore, functional kimchi shows 1.78 times of whitening activity compared to normal kimchi of control.

As described above, the functional kimchi of the present invention not only exhibits antioxidant activity and whitening activity, but also maintains the physical properties of kimchi with high amino acid content, maintains low acidity of kimchi, and provides a delicious kimchi since the microorganism grows for a long time .

≪ Test Example 3 > Sensory test

The 5-point scale method (5 points: excellent, 4 points: excellent, 3 points: excellent, 3 points: excellent, 3 points: excellent, Point, normal, 2 points or less; insufficient), and is shown in Table 6 below. The panel was selected for students (20s, 30s, 40s, and 8 boys and girls) who were proficient in food, college students, workers and housewives.

Sensory test division sample Aging period (Week) 0 2 4 6 Texture Invention 3.6 4.1 4.6 3.2 General kimchi 3.4 4.1 3.5 2.6 Aging degree Invention 3.6 3.9 4.1 3.7 General kimchi 3.2 3.4 3.9 3.1 smell Invention 3.8 4.1 4.2 3.8 General kimchi 2.9 3.8 3.9 2.8 flavor Invention 4.1 4.4 4.6 3.5 General kimchi 2.6 4.1 3.9 2.5 Likelihood Invention 4.1 4.5 4.4 3.4 General kimchi 2.8 3.9 3.8 2.3

From the above results, the longer the ripening period, the lower the overall quality. However, it can be seen that the delicacy period can be maintained for a long time by delaying the speed compared with the ordinary kimchi.

Conventionally, instead of adding amino acids such as glycine or alanine in order to inhibit the growth of pectin and fibrotic enzymes of Chinese cabbage, the activity of pectin and fibrolytic enzymes is inhibited by using the radish juice to improve the texture and chewiness of kimchi, It is possible to add more delicious kimchi and thus to prolong the freshness period. It can also provide antioxidant activity and functionality of whitening effect.

Claims (7)

The antioxidative and whitening effects of Kimchi containing vitamin C and Kimchi sauce The composition according to claim 1, wherein the composition for vitamin C-enhanced kimchi comprises 120 to 140 parts by weight of red pepper powder, 4 to 6 parts by weight of vitamin C, 40 to 60 parts by weight of chungkukjang, 8 to 12 parts by weight of hearing, Which is characterized in that it is composed of 400-500 parts by weight of Hwangtae juice and is aged. The antioxidant activity and the whitening effect using the Kimchi composition reinforced with vitamin C The kimchi seasoning according to claim 1, wherein the kimchi seasoning comprises 70 to 90 parts by weight of shrimp, 50 to 70 parts by weight of anchovy milk, 40 to 60 parts by weight of garlic, 8 to 11 parts by weight of ginger, 40 to 60 parts by weight of onion, And 40 to 60 parts by weight of a glutinous rice paste. The antioxidative activity and the whitening effect of the composition are enhanced by using a kimchi composition reinforced with vitamin C, The method of claim 1, wherein the kimchi seasoning includes one or more selected from the group consisting of fresh mackerel, leek, green mackerel, green mackerel, radish, and raw shrimp. Effectiveness of functional kimchi A method of preparing a kimchi composition comprising vitamin C, hearing, green tea powder, and red pepper powder mixed with Hwangtae juice and chungkukjang to enhance vitamins C and then aging, and a step of aging the shrimp, anchovy liquorice, garlic, ginger, onion, A step of preparing a kimchi sauce by mixing the kimchi composition reinforced with C and a step of adding a functional kimchi to the pickled cabbage with a kimchi sauce mixed with the above-mentioned vitamin C-enhanced kimchi composition, and a step of aging and fermenting the functional kimchi And the functional activity of the whitening effect using the kimchi composition reinforced with the vitamin C. 6. The method according to claim 5, wherein the roasted broth is poured 5 to 10 times of purified water into the roasted or roasted head, boiled and cooked for 0.5 to 2 hours at a temperature of 90 to 100 DEG C, pulverized, The present invention relates to a method for producing a functional Kimchi having antioxidative activity and whitening effect using a Kimchi composition reinforced with vitamin C, 6. The method according to claim 5, wherein the functional sugar is selected from oligosaccharides, sugar alcohols, and cyclodextrins. The antioxidant activity and whitening effect of the vitamin C-

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