KR20220154597A - Kimchi comprising fermented vegetables - Google Patents

Abstract

The present invention relates to an immunofunctional kimchi (salted and fermented Korean vegetable) produced by using a vegetable fermented liquid of twenty-five types comprising burdock and kudzu root and seaweed powder. The kimchi produced by the method of the present invention is characterized in not only exhibiting excellence in taste and aroma, but also exhibiting excellence in immune activity.

Description

Kimchi comprising fermented vegetables {Kimchi comprising fermented vegetables}

The present invention is (a) garlic, potato, horseradish, sweet persimmon, sweet potato, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, pickled vegetables, onion, lotus root, orange, cucumber, Preparing a fermented vegetable broth by mixing burdock, ginseng, and chives and then aging for 3 months; (b) preparing a kimchi seasoning containing burdock root and kudzu root; (c) preparing a seaweed powder containing kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea bream, and seaweed; and (d) mixing 200 g of the fermented vegetable broth and 300 g of the seaweed powder with 20 kg of kimchi seasoning and mixing them with pickled Chinese cabbage.

Kimchi is a traditional Korean lactobacillus fermented food made by fermenting pickled cabbage by salting and draining the water, mixing various ingredients and seasonings. Through the fermentation process, lactic acid bacteria produce organic acids and fermented products using sugars such as cabbage, show taste and health functionality, and produce antibacterial substances such as bacteriocin to suppress the growth of harmful bacteria and give kimchi a unique flavor. grant In addition, kimchi is a nutritionally excellent food with low calorie content and high content of dietary fiber, vitamins and minerals, and contains phytochemicals and phytochemicals such as vitamins, chlorophylls, carotenoids, flavonoids, polyphenols, etc. Various compounds produced by microorganisms during aging are reported to have various functions such as cancer prevention, antioxidant activity, immunity enhancement, intestinal regulation activity, cholesterol lowering, and anti-atherosclerosis. Research is ongoing.

On the other hand, the immune system is a life phenomenon that maintains homeostasis in the body by removing abnormal reactions caused by external factors (antigens). In particular, in modern people, various immune deterioration factors such as various infections, stress, and environmental pollution, confounding factors such as endocrine disruptors, autoimmune diseases such as rheumatism, and increased immune hypersensitivity reactions such as atopy and allergy cause abnormalities in various immune functions. Demand for immunomodulatory foods is increasing to maintain basic homeostasis against various possible factors.

Under this background, the present inventors have made diligent efforts to prepare kimchi having functionality by mixing various natural products, and as a result, have completed the present invention by confirming a manufacturing method of kimchi having excellent taste and aroma while exhibiting immune activity.

One object of the present invention is (a) garlic, potato, horseradish, sweet persimmon, sweet potato, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, pickled vegetables, onion, lotus root, Preparing a fermented vegetable broth by mixing orange, cucumber, burdock, ginseng, and chives and then aging for 3 months; (b) preparing a kimchi seasoning containing burdock root and kudzu root; (c) preparing a seaweed powder containing kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea bream, and seaweed; and (d) mixing 200 g of the fermented vegetable broth and 300 g of the seaweed powder with 20 kg of kimchi seasoning, and mixing them with pickled Chinese cabbage.

Another object of the present invention is to provide an immunofunctional kimchi prepared according to the above method.

A detailed description of this is as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object is, (a) garlic, potato, horseradish, sweet persimmon, sweet potato, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach Preparing a fermented vegetable broth by mixing sseuweem, onion, lotus root, orange, cucumber, burdock, ginseng, and chives, and then aging for 3 months; (b) preparing a kimchi seasoning containing burdock root and kudzu root; (c) preparing a seaweed powder containing kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea bream, and seaweed; and (d) mixing 200 g of the fermented vegetable broth and 300 g of the seaweed powder with 20 kg of kimchi seasoning and mixing them with pickled Chinese cabbage.

Burdock ( Arctium lappa L.) of the present invention is a biennial plant belonging to the Asteraceae family, distributed in Europe, northeastern China, Siberia, etc., and is currently cultivated all over the world. Burdock root parts have long been used as a dietary supplement in many countries, including Asia, and seed parts have been used in folk medicine as a diuretic, antipyretic, and antidote. Burdock extract has been reported to have anti-inflammatory, antioxidant, anti-mutagenic, and hepatotoxicity protective effects (Korean J. Plant Res. 25(1): 1-6, 2012), and a method for manufacturing kimchi with burdock added. Although this is known (Korean Registered Patent No. 10-1645688), kimchi prepared by mixing burdock with 25 vegetable liquids and seaweed powder and its immune activity have not been studied at all.

Kudzu ( Pueraria thunbergian ) root of the present invention is also called galgeun, and is a dried root part of a deciduous broad-leaved vine native to Asia such as Korea, China and Japan. Kudzu root contains 10-15% of starch, 9 types of saponins, flavonoids that act as vasodilators, lowering blood sugar levels, and antipyretics, and isoflavonoids such as daidzein and puerarin, which have antispasmodic effects that relieve muscle tension and spasms. Consists of. Kudzu root contains nutrients and physiologically active substances such as sugar, fiber, protein, iron, phosphorus and vitamins, so it is nutritionally useful and is widely used in oriental medicine. The effect of controlling lipid peroxide formation, antibacterial effect on oral microorganisms, osteoporosis treatment effect, antioxidant effect, etc. have been reported for this kudzu extract (Journal of Life Science 22(8): 1107-1113, 2012) , Methods for manufacturing kimchi containing kudzu powder are known (Reg. Patent No. 10-1118014), but kimchi prepared by mixing kudzu root with 25 vegetable liquids and seaweed powder and its immune activity have not been studied at all.

The method for producing immunofunctional kimchi of the present invention is (a) garlic, potato, horseradish, sweet persimmon, wild chive, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, ssambac, onion , After mixing lotus root, orange, cucumber, burdock, ginseng, and chives, and then aging for 3 months to prepare a fermented vegetable broth.

The vegetable fermented liquid of the present invention is 100 parts by weight of garlic, 50 parts by weight of potato, 30 parts by weight of horseradish, 40 parts by weight of sweet persimmon, 30 parts by weight of sweet persimmon, 10 parts by weight of carrot, 10 parts by weight of deodeok, 70 parts by weight of radish, 30 parts by weight of water parsley Part, dandelion 10 parts by weight, pear 50 parts by weight, Chinese cabbage 60 parts by weight, leek 20 parts by weight, beet 50 parts by weight, apple 60 parts by weight, ginger 50 parts by weight, spinach 30 parts by weight, ssambu 20 parts by weight, onion 40 parts by weight part, 30 parts by weight of lotus root, 50 parts by weight of orange, 40 parts by weight of cucumber, 30 parts by weight of burdock, 10 parts by weight of ginseng, and 10 parts by weight of chives, and was prepared by aging at 5 ° C. for 3 months.

The garlic, potato, horseradish, sweet persimmon, sweet potato, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, sage, onion, lotus root, orange, cucumber, burdock, The method of obtaining ginseng and chives is not limited, such as directly collecting them or purchasing and using commercially available products. In addition, the form of using raw material, dry powder, or extract is not limited.

The method for producing immunofunctional kimchi of the present invention includes (b) preparing a kimchi seasoning containing burdock root and kudzu root.

The kimchi seasoning of the present invention includes red pepper powder, radish, garlic, ginger, onion, and basic seasoning including fish sauce, burdock root, and arrowroot root, specifically, 3 parts by weight of burdock root and 1 part by weight of arrowroot root compared to 100 parts by weight of basic seasoning Contains parts by weight.

The method for producing immunofunctional kimchi of the present invention includes preparing seaweed powder containing kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea urchin, and seaweed.

The seaweed powder of the present invention contains 100 parts by weight of kelp, 50 parts by weight of Ecklonia cava, 40 parts by weight of wakame, 30 parts by weight of seaweed, 40 parts by weight of scallop, 20 parts by weight of seaweed, and 20 parts by weight of seaweed. The method of obtaining the kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea scallion, and green seaweed of the present invention is not limited, such as directly collecting or using commercially available products. The seaweed powder of the present invention was used after completely drying each seaweed and then pulverized into fine particles, but is not limited thereto, and may be prepared by mixing commercially available seaweed powder or seaweed powder.

Another aspect of the present invention provides an immunofunctional kimchi prepared according to the above method.

The term "immunofunctionality" of the present invention means an activity that enhances immune function or helps immune function. Immune function refers to a function of protecting the body from infection, etc., and includes all steps of recognizing foreign substances harmful to the body or abnormally transformed cells and removing them. The immune system is largely divided into innate immunity and acquired immunity, and in the case of innate immunity, it is the primary defense against external infections (antigens) and responds specifically to antigens. Various immune cells such as complement, phagocytes, natural killer cells (NK cells), and dendritic cells are particularly involved in innate immunity. Macrophages, which are representative immune cells related to innate immunity, act as a phagocytic function in tissues and are involved in both innate and acquired immunity. In the present invention, it was confirmed that kimchi, which is a daily food, has a function of increasing in vitro immune activity by mixing various natural products.

In a specific embodiment of the present invention, the kimchi of Example 1 prepared by the method of the present invention induces the NO production ability of macrophages compared to the comparative kimchi that does not contain fermented vegetable broth and/or seaweed powder (Experimental Example 1 ), increases the production of inflammatory cytokines in macrophages (Experimental Example 2), and it was confirmed that the preference was also excellent (Experimental Example 3), and kimchi having excellent taste and aroma while having immune functionality was prepared.

The kimchi prepared by the method of the present invention is characterized in that it exhibits excellent taste as well as excellent immune activity by including burdock root and kudzu root, as well as 25 kinds of fermented vegetable broth and seaweed powder.

1 is a graph comparing the NO producing ability of kimchi extracts of Examples and Comparative Examples to macrophages.
Figure 2 is a graph comparing the immune cytokine (IL-6) production ability for macrophages of the kimchi extracts of Examples and Comparative Examples.
Figure 3 is a graph comparing the immune cytokine (TNF-α) production ability for macrophages of the kimchi extracts of Examples and Comparative Examples.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of immunofunctional kimchi

Preparation Example 1-1. Example 1 Preparation of Kimchi

First, in order to prepare the fermented liquid of 25 vegetables, garlic, potato, horseradish, sweet persimmon, wild chive, carrot, deodeok, radish, water parsley, dandelion, pear, Chinese cabbage, leek, beet, apple, ginger, spinach, sage, onion, lotus root , Orange, cucumber, burdock, ginseng, and chives were prepared by washing, drying, and slicing. Garlic 300g, Potato 150g, Horseradish 90g, Sweet Persimmon 120g, Dalrae 90g, Carrot 30g, Deodeok 30g, Radish 210g, Water parsley 90g, Dandelion 30g, Pear 150g, Chinese cabbage 180g, Leek 60g, Beet 150g, Apple 180g, Ginger 150g, Spinach 90g , 60 g of sagebrush, 120 g of onion, 90 g of lotus root, 150 g of orange, 120 g of cucumber, 90 g of burdock, 30 g of ginseng, and 30 g of chives were put into a casting net and aged at 5° C. for 3 months to prepare a fermented vegetable broth.

Then, grind 600g of burdock root and 200g of kudzu root in a blender, mix 4kg of red pepper powder, 6kg of radish, 2kg of minced garlic, 500g of minced ginger, 2kg of onion juice, 2kg of anchovy sauce, and 3.5kg of glutinous rice paste to make basic kimchi seasoning. manufactured.

After that, kelp, Ecklonia cava, seaweed, capricorn, maesaengi, sea string, and green seaweed were dried and pulverized into fine particles, and 300g of kelp, 150g of seaweed, 120g of seaweed, 90g of seaweed, 120g of seaweed, 60g of seaweed, and 60g of seaweed were mixed. Thus, seaweed powder was prepared.

200 g of the fermented vegetable broth and 300 g of the seaweed powder were mixed with 20 kg of the prepared kimchi seasoning, and mixed well with pickled Chinese cabbage to complete the kimchi of Example 1.

Preparation Example 1-2. Comparative Example 1 Preparation of Kimchi

Kimchi of Comparative Example 1 was prepared in the same manner as the kimchi of Example 1, but without adding fermented vegetable broth and seaweed powder, and mixing kimchi basic seasonings including burdock root and kudzu root with pickled cabbage.

Preparation Example 1-3. Comparative Example 2 Preparation of Kimchi

Kimchi of Comparative Example 2 was prepared in the same manner as the kimchi of Example 1, but without adding vegetable fermentation broth.

Preparation Example 1-4. Comparative Example 3 Preparation of Kimchi

Kimchi of Comparative Example 3 was prepared in the same manner as the kimchi of Example 1, but without adding seaweed powder.

Experimental Example 1. NO production ability for macrophages

In order to measure the immune activity of the kimchi prepared by the method of the present invention, after collecting an appropriate amount of kimchi and homogenizing all of them with a homogizer, 20 times water was added, and after a certain time, it was filtered to recover the filtrate and the residue again. Boiling was repeated by adding 20 times distilled water (extraction twice). The filtrates recovered after hot water extraction were combined, concentrated, and then centrifuged (7,600g, 4°C, 30 minutes) to recover only the supernatant to obtain the kimchi extract of the present invention.

Macrophages are immune cells that play an important role in the innate immune system among the body's immune systems. When activated, they produce reactive oxygen species (ROS) and nitric oxide (NO) through phagocytosis to eliminate pathogens invading from the outside. . Thus, the effect of the kimchi extract of the present invention on the ability of macrophages to produce nitric oxide was evaluated.

Macrophage-derived normal cell line RAW 264.7 cells were recovered and counted at 3Х10 ⁵ cells/well to measure nitric oxide (NO), a type of chemokine, and dispensed into 96-well plates by 100 μL, left in an incubator for 2 hours to adhere to the plate made it Thereafter, 100 μL each of the kimchi samples of Examples and Comparative Examples was treated at a concentration of 50 μg/mL and cultured for 24 hours. After completion of the culture, the cell culture medium was collected by centrifugation (900 rpm, 5 min, 4° C.), and NO induced in the supernatant was measured using a Griess reagent system kit.

As a result of in vitro confirmation of the effect of the kimchi prepared by the method of the present invention on the NO production ability of macrophages, as shown in FIG. 1, the sample of Example 1 showed the best NO production ability, and the vegetable fermentation broth and seaweed powder It was confirmed that the sample of Comparative Example 1 to which this was not added had the lowest NO generating ability. That is, it was found that the kimchi prepared by the method of the present invention has immune activity by inducing nitric oxide production in macrophages.

Experimental Example 2. Immune cytokine production ability for macrophages

It is known that activated macrophages activate the adaptive immune system by secreting various types of cytokines such as IL-1, IL-6, IL-10, IL-12 and TNF-α. Accordingly, the effect of the kimchi extract of the present invention on the ability of macrophages to produce immune cytokines was evaluated.

Prepare the kimchi extract prepared in Experimental Example 1, recover macrophage-derived normal cell line RAW264.7 cells, and count at 2Х10 ⁵ cells/well to measure IL-6 and TNF-α producing ability, 100μL each in a 96-well plate and left in the incubator for 2 hours to adhere to the plate. Thereafter, 100 μL of each kimchi sample of Example and Comparative Example was treated at a concentration of 50 μg/mL and cultured for 24 hours. After the end of the culture, the cell culture medium was recovered by centrifugation (900 rpm, 5 min, 4℃), and the cytokine (IL-6 and TNF-α) content in the supernatant was measured using an enzyme-linked immunosorbent assay (ELISA) kit. was measured.

As a result of in vitro confirmation of the effect of kimchi prepared by the method of the present invention on the ability of macrophages to produce inflammatory cytokines, as shown in FIGS. 2 and 3, the sample of Example 1 was superior to the comparative example in IL-6. and TNF-α producing ability. This is a result corresponding to the result of the NO producing ability of Experimental Example 1, and it was found that the kimchi prepared by the method of the present invention has immune activity by inducing the production of inflammatory cytokines in macrophages.

Experimental Example 3. Sensory evaluation

In order to evaluate the preference of the kimchi prepared by the method of the present invention, comparative sensory evaluation was conducted for the kimchi of Examples and Comparative Examples. Twenty-four adult men and women in their 20s and 40s were selected and conducted, and 6 people in each group were evenly distributed by age and gender. Acceptability was evaluated. A 10-point scoring method was used for rating, and the higher the preference, the higher the score.

division texture smell taste Overall Preference Example 1 8.4 9.3 9.2 8.9 Comparative Example 1 7.5 8.1 8.2 7.8 Comparative Example 2 8.0 8.6 8.3 8.4 Comparative Example 3 8.1 8.1 8.5 8.3

As shown in Table 1, the kimchi of Example 1 containing both fermented vegetable broth and seaweed powder had a significantly higher overall evaluation including taste than the kimchi of Comparative Example 1 containing neither fermented vegetable broth nor seaweed powder. high was confirmed. In addition, in the case of the kimchi of Comparative Example 3 not containing seaweed powder, the preference for smell was slightly lowered, and it was found that the kimchi of Comparative Example 2 not containing the vegetable fermentation broth had a low taste evaluation. That is, it was confirmed that the kimchi of Example 1 prepared by the method of the present invention not only has a function of increasing immune activity, but also has excellent overall preference for taste and aroma.

From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.

Claims (1)

(a) Compared to 100 parts by weight of garlic, 50 parts by weight of potato, 30 parts by weight of horseradish, 40 parts by weight of sweet persimmon, 30 parts by weight of wild chives, 10 parts by weight of carrots, 10 parts by weight of deodeok, 70 parts by weight of radish, 30 parts by weight of parsley, dandelion 10 parts by weight, pear 50 parts by weight, Chinese cabbage 60 parts by weight, leek 20 parts by weight, beet 50 parts by weight, apple 60 parts by weight, ginger 50 parts by weight, spinach 30 parts by weight, soybean sprouts 20 parts by weight, onion 40 parts by weight, lotus root 30 parts by weight of oranges, 50 parts by weight of cucumbers, 40 parts by weight of cucumbers, 30 parts by weight of burdock, 10 parts by weight of ginseng, and 10 parts by weight of chives were put into a net and aged at 5 ° C. for 3 months to prepare a fermented vegetable broth;
(b) 20 parts by weight of red pepper powder, 30 parts by weight of radish, 10 parts by weight of minced garlic, 2.5 parts by weight of minced ginger, 10 parts by weight of onion juice, 10 parts by weight of anchovy fish sauce, 17.5 parts by weight of glutinous rice paste, 3 parts by weight of burdock and kudzu Preparing a basic kimchi seasoning by mixing 1 part by weight of the root;
(c) Dried kelp, Ecklonia cava, seaweed, capricorn, maesaengi, string string, and green seaweed, and then pulverized into fine particles, and compared to 100 parts by weight of kelp, 50 parts by weight of Ecklonia cava, 40 parts by weight of seaweed, 30 parts by weight of seaweed, and 40 parts by weight of seaweed. Preparing a seaweed powder containing 20 parts by weight of seaweed, 20 parts by weight of seaweed, and 20 parts by weight of seaweed; and
(d) mixing 200 g of the fermented vegetable broth and 300 g of the seaweed powder with 20 kg of the basic kimchi seasoning, and mixing them with pickled cabbage;

Images