KR20230106310A - Kimchi tea that helps prevent COVID-19 using kimchi ingredients. - Google Patents
Kimchi tea that helps prevent COVID-19 using kimchi ingredients. Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
본 발명은 김치 성분을 이용한 코로나 바이러스 19 예방에 도움되는 김치차의 제조방법에 관한 것으로, 보다 더 상세하게는 여러 종류의 발효 숙성 되기전의 김치 성분을 급속 동결시킴과 진공 건조시키고, 미립자화하여 저장성과 휴대가 간편, 용이하게 하였고, 시식시에 식수를 첨가하면 김치물이 되어 상기 발효 숙성되기전 김치의 성분을 그대로 감미하며 먹을 수 있게 한 분말 또는 티백 김치차의 제조 방법에 관한 것으로, 세척 처리된 김치의 주원료와 부자재 원료를 일정비율로 배합, 혼합하고 HPP 초고압 살균 (High Pressure Processing) 과 동결진공 건조 (Vacuum freeze drying) 하는 것을 동반하고 , 이 건조 김치를 미립자화 하는 공정과, 이를 단위별 포장화 하는 상품의 공정으로 이루어져 있는 것을 특징으로 한다.
통상의 김치가 숙성되어지며 생성되는 유산균은 인위적 추가로 보강 투입되어 지고 , 소금에 절이는 염장의 수순을 저염식을 위하여 선택적 생략을 한다.The present invention relates to a method for manufacturing kimchi tea to help prevent COVID-19 using kimchi ingredients, and more particularly, to rapidly freeze, vacuum-dry, and pulverize various types of kimchi ingredients before fermentation and ripening, and store them in microparticles. It is easy to carry and easy to carry, and when drinking water is added during tasting, it becomes kimchi water and the ingredients of kimchi before fermentation and aging are sweetened and eaten. The process of blending and mixing the main and secondary ingredients of kimchi in a certain ratio, accompanied by HPP high pressure processing and vacuum freeze drying, followed by the process of atomizing the dried kimchi, and packaging it by unit It is characterized in that it consists of the process of converting products.
The normal kimchi is matured, and the lactic acid bacteria produced are added artificially, and the salting procedure is selectively omitted for low-salt food.
Description
식품 분야food sector
본 발명은 김치 성분을 이용한 코로나 바이러스 19 예방에 도움되는 김치차의 제조방법에 관한 것으로, 보다 더 상세하게는 여러 종류의 발효 숙성 되기전의 김치 성분을 급속 동결시킴과 후에 진공 건조시키고, 미립자화하여 저장성과 휴대가 간편, 용이하게 하였고, 시식시에 식수를 첨가하면 김치물이 되어 상기 발효 숙성되기전 김치의 성분을 그대로 감미하며 먹을 수 있게 한 분말 또는 티백 김치차의 제조 방법에 관한 것으로, 세척 처리된 김치의 주 원료와 부자재 원료를 일정비율로 배합, 혼합하고 HPP 초고압 살균(High Pressure Processing) 과 동결진공 건조 (Vacuum freeze drying) 하는 것을 동반하고 , 이 건조 김치를 미립자화 하는 공정과, 이를 단위별 포장화하는 상품의 공정으로 이루어져 있는 것을 특징으로 한다.The present invention relates to a method for manufacturing kimchi tea to help prevent coronavirus 19 using kimchi ingredients, and more particularly, by rapidly freezing various types of kimchi ingredients before fermentation and aging, followed by vacuum drying and micronization. It is easy to store and carry, and when drinking water is added at the time of tasting, it becomes kimchi water, so that the ingredients of kimchi before fermentation and aging can be sweetened and eaten. The process of blending and mixing the main and auxiliary raw materials of the prepared kimchi in a certain ratio, accompanied by HPP high pressure processing and vacuum freeze drying, followed by the process of atomizing the dried kimchi, and It is characterized in that it consists of a process of packaging products separately.
통상의 김치가 숙성되어지며 생성되는 유산균은 인위적 추가로 보강 투입되어 지고 , 이때 죽은 유산균은 살아있는 유산균의 먹이가 되는 효과가 있다.Lactic acid bacteria generated as normal kimchi is matured are artificially added and reinforced, and at this time, dead lactic acid bacteria have the effect of becoming food for living lactic acid bacteria.
발효의 과정중 하나인 소금에 절이는 염장의 수순을 저염식을 위하여 선택적 생략을 한다.One of the fermentation processes, salting and salting, is selectively omitted for a low-salt diet.
일반적으로 김치는 배추, 무, 열무, 오이, 파 및 갓등과 같은 채소류 를 주 원료로 하는 발효 식품으로서, 우리나라 고유 전통식품을 대표하고, 그 특유의 영양적 특성이 과학적으로 속속 밝혀지면서 국제적으로 널리 알려지며, 식용 인구가 크게 증가하는 추세에 있다.In general, kimchi is a fermented food that uses vegetables such as cabbage, radish, young radish, cucumber, green onion, and mustard as the main ingredients. It is known, and the edible population is trending to increase significantly.
이상과 같이 김치는 그 영양적 가치나 풍미의 맛이 우리 식생활 문화의 정서에 깊이 자리하고 있고, 코로나 바이러스 19의 면역력 증강에 도움되어 국제적인 수요가 급증하고 있음에도 불구하고, 재료의 다수, 배합비율 및 조건 등과 이를 충족시키는 발효식품이라는 고유의 특성상 저장성이 곤란하여 양산화 및 다양화 되지 못하였다.As described above, kimchi is deeply rooted in the sentiment of our dietary culture for its nutritional value and flavor, and despite the rapid increase in international demand as it helps to boost the immunity of Corona Virus 19, the number of ingredients, mixing ratio and Due to the unique characteristics of fermented food that meets the conditions and conditions, storage is difficult, so mass production and diversification have not been achieved.
그러나 김치의 주성분은 야채나 채소류를 기반으로 새우나 멸치 ,배등의 천연식품을 첨가하나 날 것을 그대로 먹어도 적정량은 식용에 전혀 해가 없음이다.However, the main ingredient of kimchi is based on vegetables or vegetables, and natural foods such as shrimp, anchovies, and pears are added, but even if eaten raw, there is no harm to the food at all in an appropriate amount.
이에 착안하여 염장을 하기 전의 야채나 채소의 성분을 그대로 미립자화하여 식수에 용해시켜 차의 형태로 음용을 하기 위함이다.In view of this, it is to make the vegetables or vegetable components before salting into microparticles and dissolve them in drinking water to drink in the form of tea.
발효되며 숙성되는 부족한 유산균은 인위적으로 분말이나 같은 형태의 유산균을 선택적으로 보강하여 음용한다.Insufficient lactic acid bacteria that are fermented and matured are artificially supplemented with powder or lactic acid bacteria in the same form for drinking.
또한 다양한 착향과 제품의 형태로 커피향, 김치맛, 쑥맛 등의 여러 제품으로 소비자에게 공급된다.In addition, in the form of various flavors and products, it is supplied to consumers in various products such as coffee flavor, kimchi flavor, and mugwort flavor.
본 발명은 전술한 문제점을 해결하기 위한 것으로, 기존 발효 기술로 제조된 김치계 소재들의 단점인 피건조물의 숙성 과정 중 발효에 의한 풍미 변화와 장시간 보존에 의한 경제성이 떨어지는 문제를 동시에 해결하기 위하여 발효숙성되는 과정을 제외한 새로운 기술인 인위적 유산균 투여 방식으로 제조하여 이후에도 김치의 성분이 그대로 살아 있는 김치 성분 분말의 제조 방법을 제공하는 데 있다.The present invention is intended to solve the above-mentioned problems, and in order to simultaneously solve the disadvantages of kimchi-based materials manufactured by conventional fermentation technology, the change in flavor due to fermentation during the aging process of the dried material and the low economic feasibility due to long-term storage, fermentation aging It is to provide a method for manufacturing kimchi ingredient powder in which ingredients of kimchi remain alive even after it is manufactured by artificial lactic acid bacteria administration method, which is a new technology excluding the process of being processed.
본 발명의 다른 목적 및 장점들은 하기에 설명될 것이며, 본 발명의 실시예에 의해 알게 될 것이다. 또한, 본 발명의 목적 및 장점들은 특허 청구 범위에 나타낸 수단 및 조합에 의해 실현될 수 있다.Other objects and advantages of the present invention will be described below, and will be learned by way of examples of the present invention. Further, the objects and advantages of the present invention may be realized by means of the instrumentalities and combinations indicated in the claims.
본 발명의 내용을 당업자가 용이하게 실시 할 수 있도록 상기 실시예에 따라 구체적으로 설명한다.The contents of the present invention will be described in detail according to the above embodiments so that those skilled in the art can easily practice them.
(1) 원료의 전처리 공정(1) Raw material pretreatment process
김치 주재료인 배추 또는 열무 등 야채를 잘 다듬고, 물에 깨끗이 씻어 물이 잘 빠지도록 한다. 김치 부재료 마늘, 고추, 새우, 생강, 설탕(이외 선택적 조미료 등을 포함할 수도 있음) 등을 통상의 적정 비율로 배합, 혼합한다.Finely chop vegetables such as cabbage or young radish, which are the main ingredients of kimchi, and wash them thoroughly in water so that the water drains well. Kimchi sub-materials, such as garlic, red pepper, shrimp, ginger, sugar (other optional seasonings, etc. may be included), etc. are blended and mixed in an appropriate ratio.
(2) 급속 동결 공정(2) Quick freezing process
급속동결실로 이송, -40℃로 3~4시간 동결시켜 미생물의 활동을 정지시킨다.Transfer to a rapid freezing room and freeze at -40℃ for 3 to 4 hours to stop the activity of microorganisms.
(3) 진공 건조 공정(3) vacuum drying process
상기 급속동결실에서 단위별로 보관된채 동결된 김치 성분을 진공건조실로 이송하며, 상기 포장을 제거, 수분증발의 방해요소를 제거하고 0.1Tor이하에서 온도 60℃로 은근하게 강제 탈수시켜 함수율 25~35%로 건조시킨다.The frozen kimchi ingredients stored in units in the quick freezing chamber are transferred to the vacuum drying chamber, the packaging is removed, the obstacles to moisture evaporation are removed, and the water content is 25 to 35 % dry.
(4) 파쇄 분말화 및 포장공정(4) Crushing powder and packaging process
상기 함수율 25~35%로 건조된 김치는 푸석푸석한 상태는 아니고, 세포 원형을 유지할 정도의 응집력이 있다. 이를 파쇄기로 100~200메쉬 입자로 파쇄하여 진공 포장, 상품화 한다.The dried kimchi with a moisture content of 25 to 35% is not crumbly and has cohesive force to maintain the original cell shape. It is crushed into 100-200 mesh particles with a crusher, vacuum packed, and commercialized.
(5) 유산균 등 부재료 첨가(5) Addition of sub-materials such as lactic acid bacteria
이때 부족한 유산균과 기호에 맞는 향과 맛을 나타내기 위한 부재료를 첨가하며, 동결 건조되는 과정을 거처 미립자화 되는 공정을 거친 분말 김치차를 시식할 때에는 분말상태로 직접 시식할 수도 있고, 분말이나 티백 형태로 식수에 타서 김치차로 먹을 수 있게 한 것이다. 또한 캔 형태나 페트 , 병 형태의 음료수로도 가능할 것이다.At this time, insufficient lactic acid bacteria and sub-materials for flavor and taste are added, and when tasting powdered kimchi tea that has been lyophilized and micronized, it can be tasted directly in powder form, or in powder or tea bags. In the form of drinking water, it can be eaten as kimchi tea. It will also be possible in canned, PET, and bottled beverages.
상기와 같은 구성을 가지는 본 발명의 김치차 제조 구조는 김치가 가지는 발효와 숙성이라는 필수적인 요소와 변형이 되는 시간이라는 불가항력적인 요소를 미리 감안하며 준비하는 자세에 있어 보다 나은 건강한 식문화 생활을 영위하고자 하는 욕구를 충족시키는 효과가 있다.The kimchi tea manufacturing structure of the present invention having the above configuration takes into account the essential elements of fermentation and aging of kimchi and the irresistible element of transformation time in advance to lead a better healthy food culture life in the preparation posture It has the effect of satisfying needs.
대표도는 본 발명에 따른 김치차 제조 구조의 실시예를 보인 구성도.The representative diagram is a configuration diagram showing an embodiment of a structure for manufacturing kimchi tea according to the present invention.
본 발명은 김치의 성분과 그 영양가를 그대로 보유하며 , 보다 편한 저장성과 보다 편리한 보관성, 높은 사용성을 만드는 데 목적이 있다.The purpose of the present invention is to maintain the ingredients and nutritional value of kimchi as it is, to make more convenient storage, more convenient storage, and high usability.
신종 코로나바이러스 감염증(코로나19)에 지구촌이 신음하고 있다. 방역 모범국으로 꼽히는 한국이라지만 면역력이 약한 고령층 등이 코로나19에 감염되면 치명률이 높기 때문이다.The global village is groaning over the novel coronavirus infection (Corona 19). Although Korea is considered a model country for quarantine, this is because the fatality rate is high when the elderly and others with weak immunity are infected with Corona 19.
통상 사람들은 "코로나19에 감염된다 하더라도 바이러스의 체내 증식을 억제하고 몸을 회복하자면 평소 면역력을 키워야 한다"고 강조한다.Ordinarily, people emphasize that “even if you are infected with Corona 19, you need to build up your usual immunity to suppress the proliferation of the virus in your body and recover your body.”
면역의 면(免)은 '피해간다'는 의미이고, 역(疫)은 전염병을 뜻한다. 세균·바이러스 등 병원체로부터 내 몸을 지키는 힘이 면역이다.Immunity (免) means 'to avoid', and Yeok (疫) means infectious disease. Immune is the power to protect my body from pathogens such as bacteria and viruses.
면역력이 강하면 세균·바이러스 등 유해물질로부터 감염을 예방하고, 체내로 들어온 이물질을 제거하거나 암세포를 없앨 수 있다.If your immunity is strong, you can prevent infection from harmful substances such as germs and viruses, remove foreign substances that have entered the body, or get rid of cancer cells.
면역력을 높이려면 꾸준한 운동과 규칙적인 수면 습관이 기본이지만, 면역력의 절반 이상은 식품이 담당한다 해도 과언이 아니다.Steady exercise and regular sleep habits are basic to boost immunity, but it is no exaggeration to say that food is responsible for more than half of immunity.
면역력 관리에 먹는 게 그만큼 중요하다는 얘기다.This means that what you eat is so important to your immune system.
세계김치연구소는 프랑스 몽펠리에 대학 폐의학과 장 부스케(Jean Bousquet) 명예교수 연구팀과 공동 연구를 통해 "김치의 재료인 배추, 고추, 마늘 등에 함유된 각종 영양 성분이 인체 내 항산화 시스템을 조절하여 코로나바이러스 감염증-19(COVID-19) 증상을 감지하는 신경 채널을 차단, 코로나19 증상을 완화시킨다"라고 김치가 코로나19 증상을 덜어줄 수 있다는 연구 결과를 밝혔다The World Institute of Kimchi conducted a joint research with the research team of Emeritus Professor Jean Bousquet of the Department of Pulmonary Medicine at the University of Montpellier, France, and said, "Various nutrients contained in cabbage, red pepper, garlic, etc. It blocks the nerve channels that detect symptoms of Infectious Disease-19 (COVID-19) and alleviates the symptoms of COVID-19.
특히 한국 등 동아시아와 사하라 인근 아프리카 국가에서 코로나19 사망률이 낮은 것에 주목했다.In particular, it paid attention to the low death rate of COVID-19 in East Asia such as Korea and sub-Saharan Africa.
사망률이 낮은 국가 중 호주, 뉴질랜드를 제외한 대부분의 국가는 김치와 같은 발효 채소 또는 다양한 향신료를 많이 섭취한다는 공통점이 있었다.Among the countries with low mortality rates, most countries except Australia and New Zealand had one thing in common: consuming a lot of fermented vegetables such as kimchi or various spices.
연구팀은 김치에 풍부한 설포라판(배추), 알리신(마늘), 캡사이신(고추), 진저롤(생강) 등 각종 영양 성분과 발효 과정에서 생기는 유산균이 인체 내 항산화 시스템인 Nrf2와 상호 작용하여 코로나19로 야기되는 인체 내 유해한 활성 산소를 제거한다는 사실을 밝혀냈다.The research team found that various nutrients such as sulforaphane (cabbage), allicin (garlic), capsaicin (pepper), and gingerol (ginger), which are abundant in kimchi, and lactic acid bacteria generated during fermentation interact with Nrf2, an antioxidant system in the human body, to prevent the spread of COVID-19. It was found that it removes harmful active oxygen in the human body.
장 부스케 명예교수는 세계보건기구(WHO) 산하 연구단체인 '만성 호흡기 질환 국제연합(GARD)' 의장을 맡았던 전문가로 "김치는 항산화 성분이 풍부한데다, TRP 활성을 낮출 수 있어 코로나19 바이러스 증상 완화에 매우 효과적인 식품"이며 "한국에서 코로나19로 인한 사망률이 낮고, 중증환자가 적은 것은 김치 덕분일 수 있다"라고 강조했다.Professor Emeritus Jean Busquet is an expert who served as the chairman of the World Health Organization (WHO) affiliated research group, the International Coalition of Chronic Respiratory Diseases (GARD). It is a very effective food for palliation," he emphasized. "The low mortality rate and fewer severely ill patients in Korea can be attributed to kimchi."
식품은 성격에 따라 유통방법이 냉동, 냉장, 실온 유통 등 크게 3가지로 나뉘며 김치의 경우는 이중 냉장유통식품에 해당한다.Depending on the nature of food, the distribution method is largely divided into three types: frozen, refrigerated, and room temperature distribution.
이러한 이유로 장기적인 보관과 유통을 위하여 진공 건조한 분말 형태의 여러 종류의 발효 숙성 되기전의 김치 성분을 급속 동결시킴과 후에 진공 건조시키고, 미립자화하여 저장성과 휴대가 간편, 용이하게 하였고,For this reason, for long-term storage and distribution, various kinds of kimchi ingredients in the form of vacuum-dried powder before fermentation and aging are rapidly frozen, and then vacuum-dried and micronized to facilitate storage and portability,
시식시에 식수를 첨가하면 김치물이 되어 상기 발효 숙성되기전 김치의 성분을 그대로 감미하며 먹을 수 있게 한 분말 또는 티백 김치차의 제조 방법에 관한 것으로, 세척 처리된 김치의 주 원료와 부자재 원료를 일정비율로 배합, 혼합하고 HPP 초고압 살균 (High Pressure Processing) 과 동결진공 건조(Vacuum freeze drying) 하는 것을 동반하고 ,When drinking water is added at the time of tasting, it becomes kimchi water and the ingredients of kimchi before fermentation and aging are sweetened and eaten. Accompanied by blending, mixing, and HPP high pressure processing and vacuum freeze drying,
이 건조 김치를 미립자화 하는 공정과, 이를 단위별 포장화 하는 상품의 공정으로 이루어져 있는 것을 특징으로 한다.It is characterized in that it consists of a process of micronizing the dried kimchi and a process of packaging the product by unit.
통상의 김치가 숙성되어지며 생성되는 유산균은 인위적으로 추가로 보강 투입되어 지고 , 소금에 절이는 염장의 수순을 저염식을 위하여 선택적 생략을 한다.The normal kimchi is matured, and the lactic acid bacteria produced are artificially supplemented and the salting procedure is selectively omitted for low-salt food.
잘 숙성된 김치 1g엔 유산균이 1억 마리 정도 함유돼 있다.One gram of well-fermented kimchi contains about 100 million lactic acid bacteria.
김치를 하루 300g 먹는 사람은 김치를 먹지 않는 사람보다 장내 유산균이 100배가량 많다는 연구 결과가 있다.Research has shown that people who eat 300 grams of kimchi a day have 100 times more lactic acid bacteria in their intestines than people who don't eat kimchi.
그래서 부족한 유산균을 동결건조한 형태로 인위적으로 보강한다.Therefore, the lack of lactic acid bacteria is artificially reinforced in a freeze-dried form.
이때 다양한 유산균과 향신료로 다양한 제품군을 이룰 수 있다.At this time, various product groups can be formed with various lactic acid bacteria and spices.
발명을 실시하기 위한 구체적인 내용으로 (1) 원료의 전처리 공정 (2) 급속 동결 공정 (3) 진공 건조 공정 (4) 파쇄 분말화 및 포장공정 (5) 유산균, 향신료 등 부재료를 첨가하는 구성을 가진다.As specific details for carrying out the invention, (1) pretreatment process of raw materials (2) rapid freezing process (3) vacuum drying process (4) crushing powdering and packaging process (5) lactic acid bacteria, has a configuration of adding auxiliary materials such as spices .
대표도는 본 발명에 따른 실시 예를 보인 구성도.
이상 본 발명자에 의해서 이루어진 발명을 상기 실시 예에 따라 구체적으로 설명하였지만, 본 발명은 상기 실시예에 한정되는 것은 아니고 그 요지를 이탈하지 않는 범위에서 여러 가지로 변경 가능한 것은 이 기술분야에서 통상의 지식을 가진 자에게 자명하다.Representative diagram is a configuration diagram showing an embodiment according to the present invention.
Although the invention made by the present inventors has been specifically described according to the above embodiments, the present invention is not limited to the above embodiments, and it is common knowledge in the art that various changes can be made without departing from the gist of the present invention. It is self-evident to those who have
Claims (4)
상기 조리는 85℃에서 15분간 이루어지는 것을 특징으로 하는 김치 성분 분말의 제조 방법.According to claim 1,
The method for producing a kimchi ingredient powder, characterized in that the cooking is performed at 85 ℃ for 15 minutes.
상기 건조는 건조기에서 진공도를 건조 초기 1mbar, 건조 후기 7mbar로 진행하여 이루어지는 것을 특징으로 하는 김치 성분 분말의 제조 방법.According to claim 1,
The drying is a method for producing kimchi ingredient powder, characterized in that the vacuum degree in the dryer is 1 mbar at the beginning of drying and 7 mbar at the end of drying.
상기 건조는 진공 건조기에서 열판 온도를 건조가 진행됨에 따라 30~110℃까지 가변적으로 운용하는 것을 특징으로 하는 김치 성분 분말의 제조 방법.According to claim 1,
The drying is a method for producing kimchi ingredient powder, characterized in that the hot plate temperature is variably operated from 30 to 110 ° C. as the drying progresses in the vacuum dryer.
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