WO2006129947A1 - The method for preparing a beverage and food using kimchi powder and kimchi - Google Patents
The method for preparing a beverage and food using kimchi powder and kimchi Download PDFInfo
- Publication number
- WO2006129947A1 WO2006129947A1 PCT/KR2006/002062 KR2006002062W WO2006129947A1 WO 2006129947 A1 WO2006129947 A1 WO 2006129947A1 KR 2006002062 W KR2006002062 W KR 2006002062W WO 2006129947 A1 WO2006129947 A1 WO 2006129947A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- kimchi
- pulverizing
- milk
- food
- lcm
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 161
- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 27
- 239000000843 powder Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 57
- 238000010298 pulverizing process Methods 0.000 claims abstract description 31
- 235000013618 yogurt Nutrition 0.000 claims abstract description 27
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 9
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 9
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 20
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 235000020254 sheep milk Nutrition 0.000 claims description 18
- 235000013339 cereals Nutrition 0.000 claims description 15
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 14
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 235000008434 ginseng Nutrition 0.000 claims description 14
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- 235000012055 fruits and vegetables Nutrition 0.000 claims description 13
- 240000007124 Brassica oleracea Species 0.000 claims description 4
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- 240000008067 Cucumis sativus Species 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000219198 Brassica Species 0.000 claims description 3
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- 235000003343 Brassica rupestris Nutrition 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 3
- 235000010460 mustard Nutrition 0.000 claims description 3
- 241000208340 Araliaceae Species 0.000 claims 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 52
- 235000014655 lactic acid Nutrition 0.000 abstract description 26
- 239000004310 lactic acid Substances 0.000 abstract description 26
- 241000894006 Bacteria Species 0.000 abstract description 24
- 239000004615 ingredient Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
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- 238000005520 cutting process Methods 0.000 abstract description 3
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 238000001238 wet grinding Methods 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000000855 fermentation Methods 0.000 description 9
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- 235000004611 garlic Nutrition 0.000 description 4
- 241000220259 Raphanus Species 0.000 description 3
- 201000003176 Severe Acute Respiratory Syndrome Diseases 0.000 description 3
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- 235000020374 simple syrup Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
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- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
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- 238000002360 preparation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000016790 Allium chinense Nutrition 0.000 description 1
- 241000249058 Anthracothorax Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
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- 244000062793 Sorghum vulgare Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
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- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- OIPILFWXSMYKGL-UHFFFAOYSA-N acetylcholine Chemical compound CC(=O)OCC[N+](C)(C)C OIPILFWXSMYKGL-UHFFFAOYSA-N 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
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- 230000003292 diminished effect Effects 0.000 description 1
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- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
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- 235000021332 kidney beans Nutrition 0.000 description 1
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- 208000004296 neuralgia Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/127—Fermented milk preparations; Treatment using microorganisms or enzymes using microorganisms of the genus lactobacteriaceae and other microorganisms or enzymes, e.g. kefir, koumiss
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/154—Water
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/606—Fructose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Definitions
- the present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi.
- the present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi.
- food and Chinese herbs with the activities of immunity improvement, alleviating body fever, detoxification, and antimicrobial reaction have become popular in Hon Kong and China.
- Kimchi has been a main food for Korean for thousands years and is still available at most markets and homes in Korea.
- Kimchi has intestine-cleaning, antimicrobial and vitamin actions.
- the activity of intestine-cleaning of Kimchi is caused by the complex actions of many bioactive compounds existed in Kimchi.
- the lactic acid bacteria in Kimchi is involved in the mechanisms of biosynthesis of acetylcholine during the fermentation, which stimulates the secretion of intestinal digestive enzymes by the help of lactic acid, resulting in optimized distribution of microorganisms.
- Kimchi lactic acid bacteria has also action of inhibiting the growth of undesirable microorganisms. This action is caused by the lactic acid produced by fermentation and by bactericine secreted by lactic acid bacteria. Recently, there has been lots of research on this field and many health effects of Kimchi will be expected.
- vitamin B2 B2, B 12, and niacin, during the fermentation, which is provided to human by eating Kimchi. It was also reported that vitamin C was produced during the Kimchi fermentation under a certain system. These vitamins are produced as 1.5-2.0 times depending on the fermentation conditions. The production of vitamin B group, which contributes to less neuralgia, fatigue recovery, and stamina increase, must be an excellent present lactic acid bacteria provide us.
- Kimchi All ingredients used to make Kimchi are plants with various medicinal activities, and lactic acid bacteria produce bioactive compounds during the fermentation. These functional compounds are helpful for modern people who are eating mainly meats and grains to boost their immune system.
- Kimchi is a vegetable food fermented by lactic acid bacteria and it has activities of digestion stimulation and inhibition of colon cancer, artery hardening, anemia. Many scientists in the field of nutrition are interested in the medicinal actions of Kimchi on the adult disease.
- the objective of the present invention is to provide a modified healthful Kimchi product which can be available for people in world with various types of taste acceptance.
- Kimchi the form of traditional Kimchi need to be modified into more eatable and drinkable form, without any decrease of the health activities of Kimchi.
- This concept can be applied in Korea too, because Koreans food style have been changed into westernized tables eating more meats and grains.
- the objective of the present invention is to provide a newly modified Kimchi food or beverage by pulverizing Kimchi or mixing the pulverized Kimchi into general food or beverage.
- the present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
- the present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
- the present invention is to provide a method of process Kimchi food or beverage, where said Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok-Bak-Gi.
- the present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
- the present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
- the present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
- the present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
- the present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.
- the present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form.
- Kimchi may be mixed with said foods at fi rst, and then pulverized and formed together.
- the present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi.
- the present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
- the present invention is a method of process Kimchi beverage by pulverizing
- the present invention is a method of process Kimchi food or beverage, where said
- Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok- Bak-Gi.
- the present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
- the present invention is a method of process Kimchi beverage by pulverizing
- Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
- the present invention is a method of process Kimchi food by pulverizing Kimchi
- the present invention is a method of process Kimchi beverage by pulverizing
- Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
- the present invention is a method of process Kimchi food by pulverizing Kimchi
- Kimchi may be mixed with said foods at first, and then pulverized and formed together.
- the present invention is a method of process Kimchi beverage by pulverizing
- Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.
- Said grains include rice, barely, millet, corn.
- Said fruits and vegetables include apples, kidney beans, broccoli, cabbages, carrots, celeries, sweet corns, onions, oranges, peaches, pears, green peas, potatoes, spinach, strawberries, sweet potatoes, tomatoes, Bokbunjas, garlics, bananas, mangos, beans, grapes, cucumbers.
- Said Ginseng include red ginseng and undried ginseng.
- Said mushrooms include Ganoderma lucidum and vegetable worms.
- Figure 1 shows a flow chart describing a method to make Kimchi food or beverage by making Kimchi and then pulverizing Kimchi.
- Figure 2 shows a flow chart describing a method to make Kimchi food or beverage by pulverizing Kimchi ingredients and then fermenting.
- Lactic acid bacteria strains are prepared by the following steps.
- Chinese cabbage 20wt% of radish, 3.0wt% of onion, 1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt.
- the percentages of the added spices were calculated at the basis of weight of used Chinese cabbage. After mixing all ingredients, Kimchi was fermented at about 2O 0 C.
- fermented Kimchi was pulverized and formed in a certain shape.
- Kimchi reached its peak of fermentation, the number of lactic acid bacteria in Kimchi was also at the highest. Thus, Kimchi at the peak of fermentation was the most appropriate to be used for making Kimchi beverage.
- the fermentation of Kimchi for 4-5 days at 15 0 C and then 4 days or more at 5 0 C showed the best taste of the fermented Kimchi.
- the Kimchi juice was mixed with pear juice by the volumetric ratio of 7:3 and a Kimchi drink was prepared with cool taste.
- Fermented milk products like yogurt made by animal-source milk was inoculated by filtered Kimchi liquid, Kimchi juice, and incubated for about 8 hours.
- To make a sugar syrup on the basis of lOOg of sugar syrup, 19.5g of fructose syrup, 19.2g of oligosaccharides, 19.5g of fruit juice, l.lg of pectin, and 0.19g of flavoring agent were mixed in 40.5 Ig of water. Consequently, 73.3wt% of incubated liquid and 26.7wt% of sugar syrup were mixed together and stored at 5 0 C.
- the food or beverage containing Kimchi lactic acid bacteria of the present invention not only can prevent children in Korea from abnormal growth caused by unbalanced diet, but also prevent adult disease and give intestinal cleaning and anticancer activities.
- the Kimchi food can become a general worldwide food, and Kimchi lactic acid bacteria will inhibit SARS and Bird Flue in Southeastern Asia. In a long way, food and beverage containing Kimchi lactic acid bacteria can bring improvement of health and longevity to human.
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Abstract
The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. In detail, to eat or drink lactic acid bacteria and nutritious matters existed in Kimchi for people worldwide, the shape of Kimchi is changed into pulverized powder form. The present invention is comprised of either making Kimchi using Chinese cabbage or radish and then reduction of size of Kimchi (pulverization) by cutting mill or wet milling, or pulverizing Kimchi ingredients at first and then fermenting into Kimchi. To utilize the lactic acid bacteria from Kimchi, the powdered Kimchi is incorporated into other food, yogurt, or drink, resulting in making nutritious and immune-boosting food or beverage containing Kimchi lactic acid bacteria.
Description
Description
THE METHOD FOR PREPARING A BEVERAGE AND FOOD USING KIMCHI POWDER AND KIMCHI
Technical Field
[1] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Background Art
[2] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Under the threat of SARS which has not been diminished, food and Chinese herbs with the activities of immunity improvement, alleviating body fever, detoxification, and antimicrobial reaction have become popular in Hon Kong and China. Most people believe that traditional Korean food such as Kimchi and garlic have prevented Koreans from SARS infection. This credible theory increases the interest of the foods that reinforce immunity.
[3]
[4] Kimchi has been a main food for Korean for thousands years and is still available at most markets and homes in Korea. Kimchi has intestine-cleaning, antimicrobial and vitamin actions. The activity of intestine-cleaning of Kimchi is caused by the complex actions of many bioactive compounds existed in Kimchi. The lactic acid bacteria in Kimchi is involved in the mechanisms of biosynthesis of acetylcholine during the fermentation, which stimulates the secretion of intestinal digestive enzymes by the help of lactic acid, resulting in optimized distribution of microorganisms. Kimchi lactic acid bacteria has also action of inhibiting the growth of undesirable microorganisms. This action is caused by the lactic acid produced by fermentation and by bactericine secreted by lactic acid bacteria. Recently, there has been lots of research on this field and many health effects of Kimchi will be expected.
[5] Kimchi lactic acid bacteria biosynthesize vitamin B group, especially, vitamin Bl,
B2, B 12, and niacin, during the fermentation, which is provided to human by eating Kimchi. It was also reported that vitamin C was produced during the Kimchi fermentation under a certain system. These vitamins are produced as 1.5-2.0 times depending on the fermentation conditions. The production of vitamin B group, which contributes to less neuralgia, fatigue recovery, and stamina increase, must be an excellent present lactic acid bacteria provide us.
[6]
[7] All ingredients used to make Kimchi are plants with various medicinal activities,
and lactic acid bacteria produce bioactive compounds during the fermentation. These functional compounds are helpful for modern people who are eating mainly meats and grains to boost their immune system. Kimchi is a vegetable food fermented by lactic acid bacteria and it has activities of digestion stimulation and inhibition of colon cancer, artery hardening, anemia. Many scientists in the field of nutrition are interested in the medicinal actions of Kimchi on the adult disease.
[8]
[9] Thanks to Kimchi, Korean society has not a problem in calcium or phosphorus deficiency, which is problem in westernized tables. Koreans who eat large amount of Kimchi are supplemented with enough lactic acid bacteria unless drink lots of yogurt. Therefore, the objective of the present invention is to provide a modified healthful Kimchi product which can be available for people in world with various types of taste acceptance.
[10]
[11] For people in world to eat or drink beneficial lactic acid bacteria and nutrients in
Kimchi. the form of traditional Kimchi need to be modified into more eatable and drinkable form, without any decrease of the health activities of Kimchi. This concept can be applied in Korea too, because Koreans food style have been changed into westernized tables eating more meats and grains. To solve this problems, the objective of the present invention is to provide a newly modified Kimchi food or beverage by pulverizing Kimchi or mixing the pulverized Kimchi into general food or beverage.
[12]
[13] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
[14]
[15] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
[16]
[17] The present invention is to provide a method of process Kimchi food or beverage, where said Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok-Bak-Gi.
[18]
[19] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk,
yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
[20]
[21] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
[22]
[23] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[24]
[25] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[26]
[27] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.
[28]
[29] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at fi rst, and then pulverized and formed together.
[30]
Disclosure of Invention Technical Problem
[31] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Technical Solution
[32] The present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
[34] The present invention is a method of process Kimchi beverage by pulverizing
Kimchi with diameter of lcm or less and forming into a certain shape.
[35]
[36] The present invention is a method of process Kimchi food or beverage, where said
Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok- Bak-Gi.
[37]
[38] The present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
[39]
[40] The present invention is a method of process Kimchi beverage by pulverizing
Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.
[41]
[42] The present invention is a method of process Kimchi food by pulverizing Kimchi
(lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[43]
[44] The present invention is a method of process Kimchi beverage by pulverizing
Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[45]
[46] The present invention is a method of process Kimchi food by pulverizing Kimchi
(lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.
[47]
[48] The present invention is a method of process Kimchi beverage by pulverizing
Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more
selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.
[49]
[50] Said grains include rice, barely, millet, corn. Said fruits and vegetables include apples, kidney beans, broccoli, cabbages, carrots, celeries, sweet corns, onions, oranges, peaches, pears, green peas, potatoes, spinach, strawberries, sweet potatoes, tomatoes, Bokbunjas, garlics, bananas, mangos, beans, grapes, cucumbers. Said Ginseng include red ginseng and undried ginseng. Said mushrooms include Ganoderma lucidum and vegetable worms. Brief Description of the Drawings
[51] Figure 1 shows a flow chart describing a method to make Kimchi food or beverage by making Kimchi and then pulverizing Kimchi.
[52]
[53] Figure 2 shows a flow chart describing a method to make Kimchi food or beverage by pulverizing Kimchi ingredients and then fermenting.
[54]
Mode for the Invention
[55] More detailed explanation can be obtained through the following examples which are set forth to illustrate the present inventions. However, it is natural that the scope of the present invention not to be construed as the examples. Lactic acid bacteria strains are prepared by the following steps.
[56]
[57] <Example 1: Preparation of Kimchi>
[58] According to general Kimchi making method, Kimchi was prepared using lOOg of
Chinese cabbage, 20wt% of radish, 3.0wt% of onion, 1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt. The percentages of the added spices were calculated at the basis of weight of used Chinese cabbage. After mixing all ingredients, Kimchi was fermented at about 2O0C.
[59]
[60] <Example 2: Pulverization of Kimchi>
[61] Using cutting mill or wetting mill, fermented Kimchi was pulverized and formed in a certain shape.
[62]
[63] <Example 3: Kimchi drink>
[64] When Kimchi reached its peak of fermentation, the number of lactic acid bacteria in Kimchi was also at the highest. Thus, Kimchi at the peak of fermentation was the
most appropriate to be used for making Kimchi beverage. Preferably, the fermentation of Kimchi for 4-5 days at 150C and then 4 days or more at 50C showed the best taste of the fermented Kimchi. The Kimchi juice was mixed with pear juice by the volumetric ratio of 7:3 and a Kimchi drink was prepared with cool taste.
[65]
[66] <Example 4: Yogurt containing Kimchi lactic acid bacteria>
[67] Fermented milk products like yogurt made by animal-source milk was inoculated by filtered Kimchi liquid, Kimchi juice, and incubated for about 8 hours. To make a sugar syrup, on the basis of lOOg of sugar syrup, 19.5g of fructose syrup, 19.2g of oligosaccharides, 19.5g of fruit juice, l.lg of pectin, and 0.19g of flavoring agent were mixed in 40.5 Ig of water. Consequently, 73.3wt% of incubated liquid and 26.7wt% of sugar syrup were mixed together and stored at 50C.
[68]
[69] <Example 5: Preparation of Kimchi using pulverized Kimchi ingredients>
[70] On the basis of lOOg of Chinese cabbage, 20wt% of radish, 3.0wt% of onion,
1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt were prepared. Chinese cabbage, radish, and onion were sliced using knife and then pulverized into powder form using cutting mill at -40C. After refined salt was additionally mixed at 2.8wt% of the weight of Chinese cabbage, the mixture was fermented at 1O0C. To make yogurt or drink using pulverized Kimchi was performed according to the methods of said example 3 and 4.
[71]
[72] <Example 6: Sensory evaluation of Kimchi drink>
[73] Kimchi drink prepared by the example 3 and 5 was tested to evaluate the consumers' acceptance. Sensory test was performed by 20 trained panels using 9-points standard scale, and the result is shown in Table 1.
[74] Table 1
<Sensory evaluation of Kimchi drink>
[75] [76] [77] As shown in Table 1, Kimchi drink made by the present invention was rated above
5 points at all tested sensory items and it had excellent sensory acceptance such as flavor and color.
[79] <Example 7: Sensory evaluation of yogurt using Kimchi lactic acid bacteria> [80] Yogurt prepared by the example 4 and 5 was tested to evaluate the consumers' acceptance. Sensory test was performed by 20 trained panels using 9-points standard scale, and the result is shown inTable 2.
[81] [82] Table 2 <Sensory evaluation of yogurt using Kimchi lactic acid bacteria>
[83] [84] [85] As shown in Table 2, Kimchi yogurt made by the present invention was rated above 5 points at all tested sensory items and it had excellent sensory acceptance such as flavor and color.
[86]
Industrial Applicability [87] The food or beverage containing Kimchi lactic acid bacteria of the present invention not only can prevent children in Korea from abnormal growth caused by unbalanced diet, but also prevent adult disease and give intestinal cleaning and anticancer activities. The Kimchi food can become a general worldwide food, and Kimchi lactic acid bacteria will inhibit SARS and Bird Flue in Southeastern Asia. In a long way, food and beverage containing Kimchi lactic acid bacteria can bring improvement of health and longevity to human.
Claims
[1] A method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
[2] A method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.
[3] The pulverizing method according to claim 1 or claim 2, wherein said Kimchi is (are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok-Bak-Gi.
[4] a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms.
[5] a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms.
[6] a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[7] a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.
[8] a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form.
[9] a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form.
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| KR1020050046716A KR20050079926A (en) | 2005-06-01 | 2005-06-01 | How to make kimchi finely broken kimchi lactic acid bacteria food and drink |
| KR10-2005-0046716 | 2005-06-01 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2449891A1 (en) * | 2010-11-05 | 2012-05-09 | Nestec S.A. | Drinking yoghurt preparations containing non-replicating probiotic micro-organisms |
| CN109846004A (en) * | 2018-12-25 | 2019-06-07 | 河南科技大学 | A kind of processing method of sweet potato leaves pickles |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100977849B1 (en) * | 2008-03-31 | 2010-08-25 | 주식회사 참선진 종합식품 | Composition for Juice of Fruits and Vegetables Containing Kimchi's Lactic Acid Bacterias |
| KR101080348B1 (en) | 2008-10-01 | 2011-11-07 | 유정임 | Colloid type kimchi source using vegetables containing high concentrations of natural vitamin C, and manufacturing method thereof |
| KR101059839B1 (en) | 2008-10-22 | 2011-08-29 | 임은석 | Lactic Acid Bacteria Fermented Peach Enzyme Solution |
| KR101312588B1 (en) * | 2012-04-17 | 2013-09-30 | 김진효 | Manufacturing method of medicinal milk |
| KR20200116229A (en) | 2019-04-01 | 2020-10-12 | 박성도 | Method of manufacturing for Kim chi-ice cream |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960020804A (en) * | 1994-12-30 | 1996-07-18 | 성재갑 | Kimchi Beverage and Kimchi Paste Manufacturing Method |
| KR20000058553A (en) * | 2000-06-13 | 2000-10-05 | 김진경 | The making method of the Kimchi powder. |
| KR20030042405A (en) * | 2001-11-22 | 2003-05-28 | 이주연 | The kimchi powder in fermented raw sausages and method thereof |
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| KR100483835B1 (en) * | 2002-10-30 | 2005-04-20 | 샬롬산업(주) | Kimchi powder sauces |
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2005
- 2005-06-01 KR KR1020050046716A patent/KR20050079926A/en active Search and Examination
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960020804A (en) * | 1994-12-30 | 1996-07-18 | 성재갑 | Kimchi Beverage and Kimchi Paste Manufacturing Method |
| KR20000058553A (en) * | 2000-06-13 | 2000-10-05 | 김진경 | The making method of the Kimchi powder. |
| KR20030042405A (en) * | 2001-11-22 | 2003-05-28 | 이주연 | The kimchi powder in fermented raw sausages and method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2449891A1 (en) * | 2010-11-05 | 2012-05-09 | Nestec S.A. | Drinking yoghurt preparations containing non-replicating probiotic micro-organisms |
| WO2012059501A1 (en) * | 2010-11-05 | 2012-05-10 | Nestec S.A. | Drinking yoghurt preparations containing non-replicating probiotic micro-organisms |
| CN109846004A (en) * | 2018-12-25 | 2019-06-07 | 河南科技大学 | A kind of processing method of sweet potato leaves pickles |
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| KR20050079926A (en) | 2005-08-11 |
| KR100844859B1 (en) | 2008-07-09 |
| KR20060125497A (en) | 2006-12-06 |
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