WO2021034077A1 - Procédé de préparation de kimchi pour l'amélioration du métabolisme des lipides et la prévention de l'obésité - Google Patents

Procédé de préparation de kimchi pour l'amélioration du métabolisme des lipides et la prévention de l'obésité Download PDF

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WO2021034077A1
WO2021034077A1 PCT/KR2020/010973 KR2020010973W WO2021034077A1 WO 2021034077 A1 WO2021034077 A1 WO 2021034077A1 KR 2020010973 W KR2020010973 W KR 2020010973W WO 2021034077 A1 WO2021034077 A1 WO 2021034077A1
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weight
parts
kimchi
powder
extract
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PCT/KR2020/010973
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Korean (ko)
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최복남
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최복남
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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

Definitions

  • the present invention relates to a method for preparing kimchi having improved lipid metabolism and preventing obesity, and to a kimchi extract for improving lipid metabolism and preventing obesity extracted from kimchi prepared by the method.
  • the mortality rate due to cerebrovascular disease and cardiovascular disease due to abnormal lipid metabolism such as hyperlipidemia due to westernization of dietary life is increasing rapidly.
  • the obese population is increasing, and obesity has become a serious social issue as a representative example of metabolic diseases caused by abnormal blood lipid metabolism.
  • Obesity is a disease that requires treatment, and is a condition in which body fat is accumulated excessively due to the increase in the size and number of white fat cells in our body due to overeating and lack of exercise.
  • Obesity suppresses the secretion of leptin hormone, increases inflammatory response and insulin resistance, and may cause mortality from cardiovascular diseases including hyperlipidemia, hypertension, diabetes, and fatty liver.
  • Kimchi is a traditional fermented food unique to Korea. It is rich in various vitamins, minerals and dietary fiber, and the lactic acid bacteria and physiologically active substances of kimchi are known to have anti-oxidation, inflammation, and intestinal flora and prevent various metabolic diseases, including constipation.
  • the dietary sulfur component of kimchi's raw materials is known to have lipid metabolism, diet and anti-obesity effects, and studies to develop a treatment for improving obesity using kimchi are being actively conducted.
  • an object of the present invention is to provide a kimchi extract for improving lipid metabolism and preventing obesity and improving lipid metabolism and preventing obesity.
  • the present invention is to prepare a broth by adding seaweed, kelp, anchovy, dipori, yellow pollack spine, Gucci mulberry, umbilical mulberry, physalis mushroom, mulberry root and chaga mushroom to water.
  • the present invention provides a kimchi extract for improving lipid metabolism and preventing obesity extracted from kimchi prepared by the kimchi manufacturing method of the present invention.
  • the present invention provides a health functional food for improving lipid metabolism and preventing obesity, including kimchi and kimchi extract according to the present invention.
  • the present invention not only improves taste and flavor, but also improves taste and flavor by using a broth prepared using various main ingredients and medicinal ingredients such as Gucci mulberry and Eom tree for kimchi production, as well as lowering blood triglycerides, total cholesterol, LDL-C, and blood sugar. And it has the effect of improving blood lipid metabolism and anti-obesity by reducing the accumulation of fat deposited on adipocytes and the level of raptin and reducing the cell size.
  • FIG. 1 is an image showing the clinical changes of hepatocytes of an obese animal model ingesting kimchi extract according to an embodiment of the present invention.
  • FIG. 2 is an image showing the clinical change of adipocytes in an obese animal model ingesting kimchi extract according to an embodiment of the present invention.
  • the present invention comprises the steps of preparing a broth by adding seaweed, kelp, anchovy, dipori, yellow pollack spine, Gucci mulberry, moth tree, mulberry root and chaga mushroom to water and heating it; And pickled cabbage, red pepper powder, garlic, leek, chives, onion, ginger, leek, radish, parsley, sesame seeds, stone chrysanthemum, carrot, salted shrimp, salted canari fish sauce, turmeric powder, pear juice, apple, black rice powder, glutinous rice powder, daebong persimmon, cheongsam It relates to a method for producing kimchi comprising adding the broth to the main ingredients including powder, shiitake powder, chaga powder, and salt, and then mixing the broth.
  • the broth is 45 to 10 parts by weight of seaweed, 40 to 10 parts by weight of kelp, 30 to 15 parts by weight of anchovies, 30 to 15 parts by weight of dipori, 30 to 15 parts by weight of yellow pollack spines, 20 to 10 parts by weight of Gucci mulberry tree based on 100 parts by weight of water. It may be prepared by heating for 5 minutes to 4 hours after adding parts by weight, 20 to 10 parts by weight of Umbrella, 15 to 5 parts by weight of prickly pear mushroom, 20 to 10 parts by weight of mulberry root and 15 to 5 parts by weight of chaga mushroom, Not limited.
  • the broth is a mixture of the broth heated by adding seaweed, kelp, yellow pollack spine, anchovy and dipori to water, and the broth heated by adding Gucci mulberry, Umber tree, Pseudomonas mushroom, mulberry root and chaga to water.
  • It may be a mixture of herbal medicinal broth, but is not limited thereto.
  • seaweed is added to water, heated for 5 to 10 minutes, seaweed is removed, kelp is added, heated for 5 to 10 minutes, and then removed, anchovy, dipori, and yellow pollack are added for 10 to 20 minutes. It may be manufactured by heating during, but is not limited thereto.
  • the herbal medicinal broth may be prepared by adding Gucci mulberry tree, Eum tree tree, Psoriasis mushroom, mulberry root and chaga mushroom to water and then heating it for 2 to 5 hours, for example, 4 hours, but is not limited thereto.
  • the main material and the broth may be mixed in a weight ratio of 9:1 to 7:3, but are not limited thereto.
  • the main ingredients are 65 to 80 parts by weight of pickled cabbage, 5.86 to 8 parts by weight of red pepper powder, 2 to 3.84 parts by weight of garlic, 1.0 to 2 parts by weight of green onion, 0.5 to 2 parts by weight of chives, per 100 parts by weight of kimchi products 1 parts by weight, onion 0.5 to 1 parts by weight, ginger 2 to 3 parts by weight, leek 0.5 to 1 parts by weight, radish 2.75 to 4 parts by weight, parsley 0.14 to 0.5 parts by weight, sesame seeds 0.13 to 0.5 parts by weight, stone chrysanthemum 1.64 to 3.4 Parts by weight, carrots 0.14 to 0.3 parts by weight, salted shrimp 0.12 to 0.2 parts by weight, canary fish sauce 0.12 to 0.3 parts by weight, turmeric powder 0.12 to 0.25 parts by weight, pear juice 0.15 to 0.72 parts by weight, apple 0.13 to 0.3 parts by weight, black rice powder 0.12 To 0.24 parts by weight, glutinous rice powder 0.12 to 0.25 parts by weight, Daeb
  • the pear juice may be clear juice filtered by aging after grinding the pear, but is not limited thereto.
  • the black rice powder and glutinous rice powder may be prepared and used as black rice paste and glutinous rice paste, respectively, but are not limited thereto.
  • the salt may be used as sea salt manufactured by Jijang Food Korea, but is not limited thereto.
  • the main material may further include one or more selected from the group consisting of fresh shrimp, salted octopus, abalone and raw oysters depending on the season, but is not limited thereto.
  • the material may be included in 0.12 to 0.3 parts by weight of octopus sauce, 0.15 to 0.3 parts by weight of abalone, 0.12 to 0.25 parts by weight of raw oyster, and 1 to 2 parts by weight of fresh shrimp based on 100 parts by weight of the kimchi product.
  • the main material may be finely chopped, chopped, or chopped as needed, but is not limited thereto.
  • turmeric powder may be added to the broth first to be called and brewed, but is not limited thereto. After the powder is soaked in the broth and brewed, the settled powder residue can be removed, but is not limited thereto.
  • Kimchi prepared by the above manufacturing method can be used in all foods that can use kimchi, such as fried rice, kimchi jeon, hamburger patty.
  • the present invention relates to a kimchi extract for improving lipid metabolism and preventing obesity extracted from kimchi prepared by the kimchi manufacturing method of the present invention.
  • the kimchi extract according to the present invention may be extracted and separated from kimchi using methods known in the art for extraction and separation, and for example, freeze-dried powder, compressed extract, hot water extract, or organic solvent extract. However, it is not limited thereto.
  • An appropriate solvent for extracting the extract from the kimchi is not limited thereto, but water or an organic solvent may be used, for example, methanol, ethanol, propanol, isopropanol, Alcohol having 1 to 4 carbon atoms, including butanol, etc., acetone, ether, benzene, chloroform, ethyl acetate, methylene chloride, hexane Various solvents such as (hexane) and cyclohexane may be used alone or in combination.
  • the extraction method hot water extraction, cold precipitation extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, elution, compression, and the like can be used.
  • the desired extract may be further subjected to a conventional fractionation process, or may be purified using a conventional purification method.
  • the method for preparing the kimchi extract of the present invention there is no limitation on the method for preparing the kimchi extract of the present invention, and any known method may be used.
  • the kimchi extract may be prepared in a powder state by an additional process such as distillation under reduced pressure and freeze drying or spray drying of the primary extract extracted by the above extraction method.
  • the primary extract was further purified using various chromatography such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography, etc. You can also get it.
  • the kimchi extract according to the present invention can be used as a pharmaceutical composition or food composition for improving lipid metabolism and preventing obesity.
  • the pharmaceutical composition of the present invention may be prepared using a pharmaceutically suitable and physiologically acceptable adjuvant in addition to the active ingredient, and the adjuvant includes excipients, disintegrants, sweeteners, binders, coating agents, expanding agents, lubricants, It is possible to use a lubricant or flavoring agent.
  • the pharmaceutical composition may include one or more pharmaceutically acceptable carriers in addition to the above-described active ingredients, and may be preferably formulated into a pharmaceutical composition.
  • the formulation form of the pharmaceutical composition may be granules, powders, tablets, coated tablets, capsules, suppositories, solutions, syrups, juices, suspensions, emulsions, drops, or injectable solutions.
  • the active ingredient may be combined with an oral, non-toxic pharmaceutically acceptable inert carrier such as ethanol, glycerol, water and the like.
  • suitable binders, lubricants, disintegrants and coloring agents may also be included in the mixture.
  • Suitable binders are, but are not limited to, natural sugars such as starch, gelatin, glucose or beta-lactose, corn sweeteners, natural and synthetic gums such as acacia, lacquercanth or sodium oleate, sodium stearate, magnesium stearate, sodium Benzoate, sodium acetate, sodium chloride, and the like.
  • Disintegrants include, but are not limited to, starch, methyl cellulose, agar, bentonite, xanthan gum, and the like.
  • compositions formulated as liquid solutions, sterilization and biocompatible saline, sterile water, Ringer's solution, buffered saline, albumin injection solution, dextrose solution, maltodextrin solution, glycerol, ethanol, and One or more of these components may be mixed and used, and other conventional additives such as antioxidants, buffers, and bacteriostatic agents may be added as necessary.
  • diluents, dispersants, surfactants, binders, and lubricants may be additionally added to prepare injectable formulations such as aqueous solutions, suspensions, emulsions, etc., pills, capsules, granules, or tablets. Further, it can be preferably formulated according to each disease or ingredient using a method disclosed in Remington's Pharmaceutical Science, Mack Publishing Company, Easton PA as an appropriate method in the field.
  • the kimchi extract of the present invention may be included in an amount of 0.001 to 20% by weight based on the total weight of the composition.
  • composition of the present invention may also be a food composition, and the food composition of the present invention may contain various flavoring agents or natural carbohydrates as an additional ingredient, as in a conventional food composition, in addition to containing the kimchi extract as an active ingredient. .
  • Examples of the aforementioned natural carbohydrates include monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, and the like; And polysaccharides, for example, common sugars such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol.
  • the above-described flavoring agents can be advantageously used as natural flavoring agents (taumatin), stevia extracts (eg, rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.).
  • the food composition of the present invention may be formulated in the same manner as the pharmaceutical composition and used as a functional food or added to various foods.
  • Foods to which the composition of the present invention can be added include, for example, beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gums, candy, ice cream, alcoholic beverages, vitamin complexes and health supplements, etc. There is this.
  • the composition may be added to food using kimchi, for example, kimchi fried rice, kimchi jeon, hamburger patty, and the like.
  • the food composition includes various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic flavoring and natural flavoring agents, coloring agents and heavy weight agents (cheese, chocolate, etc.), pectic acid and salts thereof, in addition to kimchi extract as an active ingredient.
  • Alginic acid and salts thereof organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonates used in carbonated beverages, and the like.
  • the food composition of the present invention may contain flesh for the production of natural fruit juice and fruit juice beverages and vegetable beverages.
  • the present invention also provides a health functional food for improving lipid metabolism and preventing obesity, including kimchi extract as an active ingredient.
  • the health functional food of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc. for the purpose of improving lipid metabolism and preventing obesity.
  • the term "health functional food” refers to a food manufactured and processed using raw materials or ingredients having useful functions for the human body according to the Health Functional Food Act No.6727, and nutrients for the structure and function of the human body It refers to ingestion for the purpose of controlling or obtaining beneficial effects for health purposes such as physiological effects.
  • the health functional food of the present invention may contain ordinary food additives, and whether it is suitable as a food additive is determined according to the general rules and general test methods for food additives approved by the Food and Drug Administration, unless otherwise specified. It is judged according to standards and standards.
  • Items listed in the "Food Additives Code” include, for example, chemical compounds such as ketones, glycine, calcium citrate, nicotinic acid, and cinnamic acid; Natural additives such as reduced pigment, licorice extract, crystalline cellulose, high color pigment, and guar gum; Mixed preparations, such as a sodium L-glutamate preparation, an alkali additive for noodles, a preservative preparation, and a tar color preparation, etc. are mentioned.
  • a mixture of kimchi extract, an active ingredient of the present invention, mixed with an excipient, a binder, a disintegrant, and other additives, is granulated by a conventional method, and then a lubricant is added thereto and compression molding.
  • the mixture may be directly compression molded.
  • the health functional food in the form of a tablet may contain a mating agent or the like, if necessary.
  • hard capsules can be prepared by filling a mixture of kimchi extract, the active ingredient of the present invention, with additives such as excipients in a conventional hard capsule, and soft capsules include kimchi extract as additives such as excipients.
  • the mixture mixed with can be prepared by filling a capsule base such as gelatin.
  • the soft capsules may contain a plasticizer such as glycerin or sorbitol, a colorant, a preservative, and the like, if necessary.
  • the ring-shaped health functional food can be prepared by molding a mixture of kimchi extract, an active ingredient of the present invention, an excipient, a binder, and a disintegrant, etc., by conventionally known methods, and if necessary, coated with white sugar or other coating agents.
  • the surface may be coated with a material such as starch or talc.
  • Health functional foods in the form of granules can be prepared in granular form by a mixture of kimchi extract, an active ingredient of the present invention, excipients, binders, and disintegrants, etc., by a conventionally known method, and if necessary, flavoring agents, flavoring agents, etc. It may contain.
  • the health functional food may be beverages, meat, chocolate, foods, confectionery, pizza, ramen, other noodles, gums, candy, ice cream, alcoholic beverages, vitamin complexes and health supplements.
  • Kimchi samples were supplied from Jijang Food Korea Co., Ltd. (Ansan-si, Gyeonggi-do, Korea) prepared according to the kimchi manufacturing method of the present invention.
  • the kimchi sample was put in a household blender, pulverized, wrapped with a cotton cloth, and compressed to obtain an extract.
  • the obtained kimchi extract was stored at -20°C, maintained at room temperature before use, and then administered orally.
  • Treatment groups were general diet intake control (CD, chow diet as normal control), obesity control (HFD, high fat diet), general kimchi extract administration unit (HFDCK, HFD plus commercial kimchi extracts), kimchi extract administration unit (HFDJK, HFD plus jijang kimchi extract).
  • CD general diet intake control
  • HFD high fat diet
  • HFDCK general kimchi extract administration unit
  • HFDJK kimchi extract administration unit
  • HFDJK HFD plus jijang kimchi extract
  • Body weight and dietary intake were measured once a week, and dietary efficiency was calculated as body weight/dietary intake.
  • Table 1 shows the results of observing the growth ability when the kimchi extract was orally administered to obese model animals induced by a high fat diet. Body weight, dietary intake, and dietary efficiency were significantly improved when HFDJK administered kimchi extract in obese model animals compared with HFDCK administered orally administered general kimchi extract (p ⁇ 0.05). Compared with the control CD that consumed the regular diet, the dietary intake in HFD of the obese model animal was low, but the weight and dietary efficiency were significantly higher (p ⁇ 0.05).
  • the rats were lightly anesthetized with ethyl ether.
  • 2 mL of blood was collected from the abdominal aorta into a Serum separate tube (SST, 8.5 mL) containing no anticoagulant using a 25-gauge syringe, and mixed while changing up and down 5 times. It was allowed to stand at room temperature for 30 minutes and then centrifuged at 2,500 rpm for 15 minutes to obtain serum.
  • SST Serum separate tube
  • triglycerides triglycerides, total cholesterol, high density lipoprotein cholesterol (HDL-C, high density lipoprotein-cholesterol) and low density lipoprotein cholesterol (LDL-C, low density lipoprotein-) in blood were used. cholesterol was measured with a Diagnostic kit (Sigma Chemical Co., St, Louis, MO, USA).
  • a Diagnostic kit Sigma Chemical Co., St, Louis, MO, USA.
  • Beckman glucose analyzer Beckman instrument Co., Palo Alto, CA, USA was used. Liver, kidney, spleen, and adipose tissue were removed immediately after blood collection, washed with physiological saline, and adsorbed on a filter paper to remove moisture, and the organ weight was measured.
  • Table 2 shows the weight changes of liver, kidney, spleen and adipose tissue investigated in the treatment group to which kimchi extract was administered orally. Liver, kidney, and adipose tissue weights were lower in the order of HFD>HFDCK>CD, and HFDJK. There was a statistically significant difference between HFDJK and HFDCK (p ⁇ 0.05), but there was no difference between CD and HFDJK. The weight of the spleen was significantly higher in HFD (p ⁇ 0.05), but there was no difference between the other treatments.
  • Rat liver and adipose tissue samples were separated, buffered with 0.1M cacodylate buffer, pH 7.4, and pre-fixed with 4% glutaraldehyde. After fixation with 2% osmium tetroxide (OSO4, 2%). Replaced with propylene oxide, filled with dehydration solvent in the tissue with EPON resin. Embedded and polymerized at 60°C, and 300 nn thick sections were prepared with an ultramicrotome and stained with toluidine blue. An energy filtration transmission electron microscope (EF-TEM, Leo 912AB, Carl Zeiss Inc., Germany) was used to observe clinical changes in liver and adipose tissue.
  • EF-TEM energy filtration transmission electron microscope
  • FIGS. 1 and 2 Results of observing clinical changes in liver and adipocytes in obese model animals are shown in FIGS. 1 and 2.
  • a new finding of the results was that the size of liver and adipocytes decreased in obese model animals administered orally with kimchi extract.
  • the size of liver and adipocytes increased in the order of HFD, HFDCK, and HFDJK when compared to CD.
  • the hepatic cells of HFD and HFDCK were able to confirm the deposition of larger and round foamy fat cells compared to HFDJK.
  • HFD liver cells exhibited a white round shape due to excessive deposition of fat cells, and it was impossible to observe the cell shape.
  • the SPSS statistical software program version 20.0, IBM Inc., Armonk, NY, USA
  • a one-way analysis of variance and Duncan's multiple range test were used to verify a statistically significant difference (P ⁇ 0.05) at 95% confidence level for the mean value of each treatment.

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Abstract

La présente invention concerne un procédé de préparation de kimchi ayant une efficacité dans l'amélioration du métabolisme des lipides et la prévention de l'obésité, et un extrait de kimchi extrait du kimchi préparé par le procédé de préparation pour l'amélioration du métabolisme des lipides et la prévention de l'obésité.
PCT/KR2020/010973 2019-08-19 2020-08-18 Procédé de préparation de kimchi pour l'amélioration du métabolisme des lipides et la prévention de l'obésité WO2021034077A1 (fr)

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KR101023449B1 (ko) * 2009-11-06 2011-03-25 괴산군 풋고추 배추말이 물김치의 제조방법
KR20110123905A (ko) * 2010-05-10 2011-11-16 경상남도 해산물을 이용한 김치양념 조성물
KR101369229B1 (ko) * 2014-01-23 2014-03-04 이규명 백하수오 김치양념 및 그 제조방법과 그 백하수오 김치양념이 배합된 김치
KR20160022961A (ko) * 2014-08-20 2016-03-03 한국식품연구원 김치 발효액 추출물을 함유하는 항비만을 위한 경구투여용 조성물
KR102078509B1 (ko) * 2019-08-19 2020-02-17 최복남 지질대사 개선 및 비만 예방용 김치의 제조방법

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