KR20190115150A - The Kimchi using Fermented Black-ginseng with increased Rg3 Contents using Paenibacillus cellulositrophicus and the Method for preparing the same - Google Patents

Abstract

This technology relates to kimchi using black ginseng with increased Rg3 content by fermenting ginseng for 15 days after impregnating fresh ginseng into extracts composed of Paenibacillus cellulositrophicus microorganisms extracted from oak trees will be.

Description

The Kimchi using Fermented Black-ginseng with increased Rg3 Contents using Paenibacillus cellulositrophicus and the Method for preparing the same}

This technology relates to kimchi using black ginseng with increased Rg3 content by fermenting ginseng for 15 days after impregnating fresh ginseng into extracts composed of Paenibacillus cellulositrophicus microorganisms extracted from oak trees will be.

In general, kimchi is a food fermented by mixing seasonings such as red pepper powder, garlic, green onion, ginger, salted fish, and the like as main ingredients such as cabbage or radish. Kimchi is not only rich in minerals and vitamins, but also rich in lactic acid bacteria that are beneficial to the human body, making it one of the most important foods that are indispensable in our diet. can do.

Recently, it is known that kimchi has an excellent effect on anticancer, anti-aging and immune enhancement, etc., and has been reborn as a health food of the world. In order to improve the efficacy of kimchi in order to show a more excellent effect research to combine a variety of materials are actively in progress.

On the other hand, black ginseng is obtained by repeating the process of steaming and drying ginseng several times and is usually manufactured by a process of gujeunggu (steaming nine times and drying nine times). As a result of the steaming and drying process, ginsenosides, which are not contained in ginseng, are newly generated, and a lot of changes occur in the content of the original ginsenosides. As a result, it exhibits excellent pharmacological effects different from ginseng, and improves preservation. Therefore, development of health functional foods, pharmaceutical compositions, etc. using black ginseng and black red ginseng instead of ginseng or white ginseng is being actively made.

Ginsenoside is absorbed by converting high-molecular ginsenosides into low-molecular ginsenosides or saponin metabolites during human metabolism. Black ginseng is easily absorbed by ginsenosides (Rg1, Rb1, etc.) contained in ginseng and red ginseng. It is possible to increase the absorption rate by switching to low molecular weight ginsenosides or saponin metabolites such as Rg3, to compensate for the disadvantages to take long-term effects of ginseng or red ginseng.

Recently, research on the preparation of black ginseng using a microbial fermentation method has been conducted to increase the content of the low molecular weight ginsenoids. Research into a method for producing high black ginseng is actively progressing.

Korean Patent Registration No. 10-1670810 Korea Patent Registration No. 10-0540917

As a result of earnest research and investigation in the manufacturing method of fermented black ginseng of the present invention

Finding Kimchi using fermented black ginseng maximized the content of low molecular ginsenoside Rg3, the active ingredient of ginseng, using the Panibacillus cellulositrophicus microorganism extracted from oak, and a method for producing the same It was.

On the other hand, the present invention

It provides kimchi using fermented black ginseng with increased Rg3 content by using an extract containing Paenibacillus cellulositrophicus microorganism extracted from oak.

On the other hand, the present invention

(i) preparing the pickled cabbage by trimming and then desalting and dehydrating the cabbage;

(ii) preparing a seasoning comprising red pepper powder, radish and salted fish;

(iii) incorporating the seasoning prepared in the pickled cabbage;

(iv) filling the finished pickled cabbage into a storage container and filling the fermented black ginseng extract to the extent that the pickled cabbage is submerged; And

(v) aging for 5 to 7 days in a state of immersion in fermented black ginseng extract provides a method of producing kimchi using fermented black ginseng with increased Rg3 content using a panibacillus cellulose citropicus, characterized in that it comprises a do.

Kimchi using fermented black ginseng according to the present invention may include a high content of low-molecular ginsenosides such as Rg3 in an easy-to-absorb form, thereby improving the efficacy of anticancer, anti-aging and immune enhancement.

Hereinafter, the present invention will be described in more detail.

Kimchi according to one embodiment of the present invention

It is characterized by using a fermented black ginseng with increased Rg3 content by using an extract containing Paenibacillus cellulositrophicus microorganism extracted from oak.

According to the present invention, by impregnating fresh ginseng into a fermentation broth consisting of Paenibacillus cellulositrophicus microorganism extracted from the oak, and fermentation for 15 days to produce kimchi using fermented black ginseng with increased Rg3 content, The efficacy of kimchi, such as anti-cancer, anti-aging and immune enhancement can be improved.

Method for producing kimchi using fermented black ginseng with an increased Rg3 content by using Fanibacilli cellulose citrocipicus according to an embodiment of the present invention

(i) preparing the pickled cabbage by trimming and then desalting and dehydrating the cabbage;

(ii) preparing a seasoning comprising red pepper powder, radish and salted fish;

(iii) incorporating the seasoning prepared in the pickled cabbage;

(iv) filling the finished pickled cabbage into a storage container and filling the fermented black ginseng extract to the extent that the pickled cabbage is submerged; And

(v) aging for 5 to 7 days while submerged in the fermented black ginseng extract; characterized in that it comprises a.

Production method of the fermented black ginseng extract according to an embodiment of the present invention,

(i) washing the fresh ginseng;

(ii) first washing the washed ginseng for 12 to 24 hours at a temperature of 50 to 60 ° C. until the water content is 40 to 60%;

(iii) infiltrating the first dried ginseng into oak extract fermentation broth for 24 to 48 hours to infiltrate the ginseng with the Panibacillus cellulositrophicus microorganisms contained in the fermentation broth;

(iv) fermenting the ginseng by steaming the ginseng penetrated by the microorganism at a temperature of 70 to 80 ℃ for 10 to 15 days; And

(v) secondary drying the fermented ginseng for 24 to 48 hours at a temperature of 60 to 70 ℃ until the water content is less than 10%; characterized in that it comprises a.

Method for producing the oak extract fermentation broth according to an embodiment of the present invention,

(i) naturally drying the trunks and roots of the oak;

(ii) mixing the dried oak stems and roots with water in a volume ratio of 1: 1 and performing hydrothermal extraction;

(iii) removing water and fermenting at a temperature of 70-90 ° C. for 5-7 days;

(iv) naturally drying the stems and roots of the fermented oak; And

(v) mixing the dried oak stems and roots with water in a volume ratio of 1: 1, and extracting hot water to prepare a fermentation broth.

The fermentation broth extracted from the oak was commissioned by the Korea Center for Microbiological Conservation and identified as a result of the determination of Panibacillus cellulositrophicus microorganisms and is currently deposited in the Korea Center for Microbiological Conservation.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it is apparent to those skilled in the art that the scope of the present invention is not limited to these examples.

Preparation Example 1 Preparation of Oak Extract Fermentation Broth

1. The stems and roots of oaks were harvested. At this time, the ratio of the stem and the root does not have to be constant.

2. The trunk and roots of the collected oak were cut about 50mm apart to prepare the material.

3. The prepared oak material was naturally dried for 72 hours.

4. The dried oak material was placed in a container, filled with water so that the material and volume ratio was 1: 1, and then extracted with hot water until the water started to be stopped at about 90 ° C. At this time, it can also perform the role of sterilization work to remove microorganisms that can not survive at a temperature of 90 ℃ or more.

5. Discard the water and take only oak material.

6. The oak material, which has about 80% moisture, was placed in a container and fermented at a temperature of 70-90 ° C. for 5-7 days.

7. The fermented oak material was naturally dried for 72 hours.

8. After the natural dried oak material was placed in a container, water was adjusted at a volume ratio of 1: 1, and hot water was extracted for 24 hours to prepare a fermentation broth.

Example 1 Preparation of Black Ginseng Extract Using Oak Extract Fermentation Solution

1. Wash ginseng.

2. Before immersing the washed ginseng into the fermentation broth, remove the ginseng until the moisture content of the fresh ginseng is 40 ~ 60% so that the microorganisms of the penis bacillus cellulositrophicus can penetrate the fresh ginseng. Tea was dried. At this time, the drying conditions were carried out at 60 ℃, constant temperature conditions for 12 hours.

3. The first dried ginseng was soaked in oak extract fermentation for 24 hours to infiltrate microorganisms in the fermentation broth.

4. The ginseng in which the microorganism penetrated was steamed for 15 days at a constant temperature of 70 to 80 ℃ to ferment the ginseng.

5. Fermented ginseng was dried secondly at 70 ° C. for 48 hours (2 days) under constant temperature until moisture reached 10% to prepare fermented black ginseng.

6. The fermented black ginseng was put in a certain container, water was adjusted to 1: 1 in volume ratio, and hot water was extracted for 24 hours to prepare an extract.

Example 2 Preparation of Kimchi Using Black Ginseng Extract

1. Clean the cabbage, put a knife from the root side, cut it in half, and then dry the moisture for 3 hours in the sun.

2. Put dried Chinese cabbage in 10% salt of brine in a jar or barrel and sprinkle some more salt on top.

3. The cabbage, which died of breath, was carefully removed from the colander after marching two or three times in cold water, so as not to damage the tissue.

4. When cabbage 40kg, red pepper powder, soft / red vinegar, garlic, salt, starch syrup, salted shrimp, fresh shrimp, pine nut, black sesame, radish, fresh ginseng, and kelp chop 26.7: 6.7: 5.6: 3.3: 11.1: 11.1: 11.1 : 1.1: 1.1: 6.7: 8.9: 6.7 (% by weight) of the mixture to make a total weight of 9000g of spices and mixed in a wide bowl.

5. Mix the seasoned cabbage and mix it in.

6. After filling the inner cabbage into the storage container and the fermented black ginseng extract to the extent that the pickled cabbage was submerged, it was left at room temperature for 15 hours and then refrigerated at 0 to 8 ℃.

As described above in detail a specific part of the present invention, for those skilled in the art to which the specific description is only preferred embodiments, it is obvious that the scope of the present invention is not limited thereto. Do. Those skilled in the art to which the present invention pertains will be able to make various applications and modifications within the scope of the present invention based on the above contents.

Therefore, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (3)

Kimchi using fermented black ginseng with increased Rg3 content using a extract containing Paenibacillus cellulositrophicus microorganism extracted from oak. (i) preparing the pickled cabbage by trimming and then desalting and dehydrating the cabbage;
(ii) preparing a seasoning comprising red pepper powder, radish and salted fish;
(iii) incorporating the seasoning prepared in the pickled cabbage;
(iv) filling the finished pickled cabbage into a storage container and filling the fermented black ginseng extract to the extent that the pickled cabbage is submerged; And
(v) fermenting black ginseng extract in a state of immersion for 5 to 7 days; the method of producing kimchi using fermented black ginseng with increased Rg3 content using a panibacillus cellulose citropicus, characterized in that it comprises a. The method of claim 2, wherein the fermented black ginseng extract is
(i) washing the ginseng;
(ii) first washing the washed ginseng for 12 to 24 hours at a temperature of 50 to 60 ° C. until the water content is 40 to 60%;
(iii) infiltrating the first dried ginseng into oak extract fermentation broth for 24 to 48 hours to infiltrate the ginseng with Panibacillus cellulositrophicus microorganisms contained in the fermentation broth;
(iv) fermenting the ginseng in which the microorganism has penetrated is steamed at a temperature of 70 to 80 ° C. for 10 to 15 days;
(v) preparing the fermented black ginseng by secondary drying the fermented ginseng for 24 to 48 hours at a temperature of 60 to 70 ° C. until the water content is less than 10%; And
(vi) putting the fermented black ginseng into a container and adjusting the water to 1: 1 in a volume ratio to extract hot water for 24 hours to prepare an extract; panicacillus cellulose citropicus Kimchi production method using fermented black ginseng with increased Rg3 content.