WO2022139020A1 - Method for preparing water kimchi for dieting - Google Patents

Abstract

The present invention relates to a method for preparing water kimchi for dieting, the water kimchi being made by mixing various dieting materials in mineral ion activated water. When water kimchi for dieting, prepared according to the present invention, is ingested, balanced nutrition supply provided by watery kimchi, phytochemical components provided from important mushroom extracts, medicinal herb extracts, herb extracts and herbal powders, and activated mineral components provided by the mineral ion aqueous solution maintain the homeostasis of health maintenance, and thus enable healthy and continuous dieting.

Description

How to make diet water kimchi

The present invention relates to a method for manufacturing water kimchi, and more particularly, to a method for manufacturing diet water kimchi made by mixing various diet materials with mineral ion activated water.

Water kimchi is a type of kimchi, a representative fermented food in Korea. Vegetables and fruits such as Chinese cabbage, radish and cucumber are salted, mixed with seasonings such as red pepper, garlic, green onion, ginger, and salted fish, and fermented and aged for a certain period of time. It's made-to-eat food. In addition, water kimchi is attracting attention from people around the world as its taste and nutritional value have been confirmed. Water kimchi has various types and flavors depending on the type, ratio, and manufacturing method of the ingredients, and has a separate special flavor due to the difference in the aging period. Representative water kimchi includes cabbage kimchi (white kimchi), radish kimchi, and radish kimchi. Some are aged by adding brine. Water kimchi is also used as a substitute for broth for noodles or naengmyeon.

Water kimchi contains a large amount of ascorbic acid, one of the important nutrients, and is a useful food for maintaining health. It functions to regulate balance. In addition, seafood, which is a material of salted fish to be added, contains high-quality amino acids.

Water kimchi is attracting attention as the prevention or improvement of kimchi lactic acid bacteria and various organic acids, which are produced in various ways depending on the main ingredients, composition ratio, and aging period, on allergic diseases, atopy, and autoimmune diseases have been revealed. In addition, it is a low-calorie food made from vegetables and contains a lot of dietary fiber, which helps to promote health by activating intestinal activity, and especially helps prevent and treat adult diseases of modern people.

The present invention aims to develop and provide a method for producing water kimchi that is effective for diet.

The present invention comprises the steps of adding pickled vegetables to a seasoning solution to prepare and ripen water kimchi (a); After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, Diet water kimchi comprising a; adding finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder to the water kimchi prepared in step (a) and aging (b); It provides a manufacturing method of

In the diet water kimchi manufacturing method of the present invention, the pickled vegetables are, for example, Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, sagebrush, mustard, paprika, kohlrabi, green onion, garlic, celery, Parsley, melon, yam, coltsfoot, urchin, bamboo shoots, asparagus, onion, tomato, eggplant, gourd and pumpkin may be any one selected from salt.

In the diet water kimchi manufacturing method of the present invention, the seasoning solution is preferably copper ions, zinc ions, silver ions, selenium ions prepared by electrolysis of water using copper, zinc, silver, selenium, and germanium as an anode. , It is recommended to use a mineral ion solution prepared by adding seasoning to an aqueous mineral ion solution containing germanium ions.

In the diet water kimchi manufacturing method of the present invention, the aging of step (b) is preferably performed at room temperature for 2 to 4 days.

When the diet water kimchi prepared by the present invention is consumed, in the case of long-term complete fasting, in addition to the balanced nutritional supply provided by water kimchi, phyto provided from mushroom extracts, herbal extracts, herbal extracts, and herbal powders Activated mineral components provided by phytochemicals, vitamins, and mineral ionic activated water maintain homeostasis of health, enabling a healthy and sustainable diet.

The present invention comprises the steps of adding pickled vegetables to a seasoning solution to prepare and ripen water kimchi (a); After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, Diet water kimchi comprising a; adding finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder to the water kimchi prepared in step (a) and aging (b); It provides a manufacturing method of

Hereinafter, the diet water kimchi manufacturing method of the present invention will be subdivided into each step and explained in more detail.

<Step (a): Preparation of water kimchi>

In this step, pickled vegetables are added to the seasoning to prepare and ripen water kimchi. At this time, the pickled vegetables are, for example, Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, sagebrush, gat, paprika, kohlrabi, green onion, garlic, celery, parsley, melon, yam, coltsfoot, yellow radish , bamboo shoots, asparagus, onion, tomato, eggplant, gourd and pumpkin may be any one selected from salt.

For the preparation of pickled vegetables, a known method may be used as long as it is pickled by adding the vegetables to brine, and it is not necessarily limited to a special method. However, Chinese cabbage may be pickled by the following process, for example. First, pickle Chinese cabbage (8-10 pieces) in water (10~80kg) in which coarse salt (preferably 2~4kg) is dissolved, then divide the pickled cabbage (preferably in 2 parts), coarse salt per each cabbage (80~120g) is added again in the middle and marinated again (preferably for 4~5 hours). After that, shake off the salt between the cabbage leaves. This pickled cabbage has an excellent crunchy texture and is suitable for making water kimchi. You can also use the above-mentioned vegetables instead of Chinese cabbage and pickle them in the above way.

The seasoning solution is prepared by adding a known seasoning that is added to the production of water kimchi to water. The seasoning solution is preferably prepared by the following process. First, a brine is prepared by adding coarse salt (preferably 30 to 70 g) to water (preferably 'aqueous solution of mineral ions of the present invention', preferably 10 to 30 L). In the brine prepared in this way, add dried anchovy and dried anchovy each (preferably 30~70g each), boil it (preferably for about 8~12 minutes), drain and cool to make dashi anchovy soup. Thereafter, it can be prepared by adding red pepper (preferably 90 to 110 g), sugar (preferably 180 to 220 g), garlic (preferably 90 to 110 g), and anchovy sauce (preferably 30 to 50 g). At this time, each of the components is prepared using the preferred ratios described above, but by increasing the size of the addition amount according to the ratio, the overall production of the seasoning solution can be increased.

At this time, the water used for the preparation of the seasoning is preferably copper, zinc, silver, selenium, germanium containing copper ions, zinc ions, silver ions, selenium ions, and germanium ions prepared by electrolysis of water as an anode. It is recommended to use an aqueous mineral ion solution. The aqueous mineral ion solution can be prepared from the following process.

First, a single plate is made by alloying copper, zinc, and silver and used as a base electrode plate. At this time, preferably, the alloy is prepared by mixing copper 1/12~3/12 weight ratio, zinc 5/12~7/12 weight ratio, and silver 3/12~5/12 weight ratio. On the other hand, selenium and germanium are not alloyed with the above metals, and since it is difficult to separate them in pure compound form, it is preferable to use selenium-containing rocks and germanium-containing rocks to be powdered, respectively. Preferably, 0.5 to 1.5 parts by weight of the serenium-containing rock and 0.5 to 1.5 parts by weight of the germanium-containing rock are placed in a titanium-coated wire mesh (the iron ions must be coated with titanium to prevent dissociation), and the copper-zinc prepared above - It is attached to the base electrode plate of silver and used as an electrode plate for preparing an aqueous mineral ion solution (hereinafter, referred to as 'electrode plate') of the present invention.

If the electrode plate prepared in the above process is used as an anode for electrolysis, an aqueous solution of mineral ions in which cations are dissociated can be prepared. When the electrode plate prepared in the present invention is adopted and put into purified water as (+) and (-) poles, respectively, and a voltage is applied, the cations are dissociated from the (+) pole metal plate. At this time, as time elapses, the (+) pole metal plate continues to wear out, and impurities adhere to the (-) pole. It is better to exchange the pole and (-) pole) It is better to exchange the electrode. It is because the electrolysis efficiency can be maintained high by doing in this way.

For example, to explain more specifically, copper (1/6 weight ratio), zinc (3/6 weight ratio), and silver (2/6 weight ratio) are alloyed to make one basic electrode plate 1 kg, and selenium-containing rock 500 g, 500 g of germanium-containing rocks are confined in a titanium-coated wire mesh and attached to the above alloy plate so that electricity is applied to it, thereby manufacturing an electrode plate of a total weight of 2 kg. When the two electrode plates prepared in this way are adopted as (+) and (-) poles, respectively, put into 500 L of purified water and voltage is applied, the cations are dissociated from the (+) pole metal plate, and an aqueous mineral ion solution can be prepared. . At this time, about 6 ppm of copper ions, about 2 ppm of zinc ions, and about 4 ppm of silver ions are dissociated in the aqueous mineral ion solution, and selenium ions are about 1,500 ppb (varies depending on the amount of selenium contained in the rock). ), about 3,000 ppb of germanium ions (varies depending on the amount of germanium contained in the rock) are dissociated into the aqueous mineral ion solution.

Mineral ions liberated as cations are powerful antioxidants, and have an excellent effect of removing harmful free radicals. Mineral ions absorbed by the body are cations, and by strongly adsorbing harmful active oxygen, which is an anion, out of the body, various side effects caused by diet, such as weakening of immunity (reduction of immunity due to generation of active oxygen), can be prevented. have.

<step (b); Addition of various diet ingredients>

This step is after the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, shisa It is a process of adding and aging the water kimchi prepared in step (a) by adding the extract, finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder.

In the present invention, the above-mentioned various extracts are used, and these may be each extracted by an extraction method commonly used in the technical field to which the present technology belongs. Preferably, water, alcohol, and mixtures thereof may be used as the extraction solvent, and more preferably, alcohol is used as the solvent.

The 'extract' used in the present invention is also meant to include those prepared in a powder state by an additional process such as vacuum distillation and freeze drying or spray drying through a method well known in the art, preferably, the present invention It is recommended to use in powder form.

In this step, the diet component is added to the water kimchi prepared in step (a) and aged. As diet ingredients, with respect to the total weight% of the composition of the water kimchi prepared in step (a), mushrooms, reishi mushroom extract, chaga mushroom extract, and Sangha mushroom extract (preferably each 0.5 to 1.5% by weight); Herbal medicine extracts, ginseng extract, Angelica extract, licorice extract, Astragalus extract, Goji berry extract, Schisandra extract (preferably ginseng extract 0.5-1.5% by weight, licorice extract 1.5-2.5% by weight. Other herbal extracts are preferably each 0.25-0.75% by weight); herbal extracts, mate extract, garcinia cambogia extract, cissus extract, finger root extract (preferably each 1.0-2.0 wt%); Powders, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder (preferably each 0.25 to 0.75 wt%); are added. The above diet components are preferably added in an amount of 9.5 to 22.5% by weight based on the total weight of water kimchi.

On the other hand, the reishi mushroom extract used in the present invention is an extract of reishi mushroom. Reishi mushroom refers to a dried fruiting body of Ganoderma lucidum Karsten or a related species in Korea. Reishi is a mushroom that is also known by the name of bulocho. Reishi replenishes qi and blood when the body is weak, stabilizes the mind and body, and keeps the digestive system healthy. Through these effects, it is used for fatigue, heart palpitations, symptoms of insomnia, dizziness, mental fatigue, and old cough. As pharmacological actions, central nerve depressant action, immune enhancement, sleep time extension, blood pressure lowering action, antitussive action, toxic hepatitis alleviation effect, intestinal excitability action, antitumor action, etc. have been reported.

The chaga mushroom extract used in the present invention is an extract of chaga mushroom. Chaga mushroom is a medicinal mushroom that grows on birch trees. This mushroom is parasitic on birch trees in regions above 45 degrees north latitude, such as Siberia, North America, and northern Europe, and is very effective in treating adult diseases such as cancer. It is epigenetic by a virus and feeds on sap, and usually grows for 15 to 20 years. Only Grade 1 dried at least 15 years old, 10 cm or more in center thickness, 14% or less moisture content, and below 60°C, is used for medicinal purposes, and the rest is discarded or used for making tea. It contains various substances, and contains more beta-glucan than other mushrooms.

The Sanghwang mushroom extract used in the present invention is an extract of Sanghwang mushroom. Sanghwang mushroom is a mushroom of the basidiomycetes Minus oleracea family. It is also called woody mud mushroom, and in Donguibogam, it is recorded in the name of Sangmok in the section of the soup. It is known for its excellent anticancer effect, and it is cultivated in large quantities in Korea as a valuable medicine. For medicinal purposes, it appears as a clear yellow or light yellow color when the moon is used for medicinal purposes, and is characterized by lack of taste and fragrance.

The ginseng extract used in the present invention is an extract of ginseng. Ginseng is a perennial plant belonging to the ginseng family, and it is called ginseng because it has short stems and nodes, and resembles a human. In the state of physical and mental and functional changes, ginseng can treat arteriosclerosis and high blood pressure by increasing the biological defense ability, and has a tonic effect. It is effective in revitalization, promotes the regeneration of damaged liver, has a significant effect on acute alcohol poisoning, promotes skin activity, and is particularly effective for acne, melasma, and athlete's foot.

Angelica extract used in the present invention is an extract of Angelicae. Angelica gigas Nakai is the dried root of Angelica gigas Nakai in Korea and Angelica sinensis (Oliv.) Diels in China. Angelica's efficacy is mainly due to the blood production of blood when there is not enough blood. Angelica made from the roots of Chinese Angelica or Japanese Angelica has excellent blood-saving effect. However, Angelica root made from the root of Cham Angelica is superior to the blood circulation effect of smooth blood circulation rather than the blood retention effect, and has strong anticancer and blood pressure lowering effects. Pharmacologically, Angelica quail promotes blood flow in the coronary arteries and stimulates the production of red blood cells.

The licorice extract used in the present invention is an extract of licorice. Licorice is used in Korea and Japan with parts of the roots and stems of licorice (Glycyrrhiza uralensis Fischer), European licorice (Glycyrrhiza glabra L.), or other plants and animals with the skin attached or peeled. Licorice has a peculiar smell and tastes sweet. Licorice harmonizes the toxicity of all medicines so that the medicinal effects appear well, controls the fever and morale of the books, improves the communication of all blood vessels, and strengthens the muscles and bones. Pharmacological action is effective for detoxification, hepatitis, urticaria, dermatitis, eczema, etc. It has antitussive, expectorant, muscle relaxation, diuretic, anti-inflammatory action, and suppresses peptic ulcer.

Astragalus extract used in the present invention is an extract of astragalus. Astragalus is a dicotyledonous perennial plant of the Rosaceae legume family. It is distributed in Korea, Japan, Manchuria, northeastern China, and eastern Siberia. In general, it is cultivated as a medicinal herb. In oriental medicine, it is called astragalus of herbal medicine, which is collected in autumn, removed outcrops and fine roots, and dried in sunlight. · It is prescribed for uterine prolapse, visceral drainage, cold sweat, and peripheral nerve disorders.

The Goji berry extract used in the present invention is an extract of Goji berry. Goji berry refers to the fruit of a deciduous shrub of the dicotyledonous plant Solanaceae. Young leaves of Goji berries are used as herbs, and the leaves and fruits are eaten as a decoction or made into alcohol. In oriental medicine, the fruits and roots are collected in autumn and dried in the sun.

The omija extract used in the present invention is an extract of omija. Omija is the fruit of the Schisandra tree, about 1cm in diameter, and has a deep red color. It is called omija because it can taste sweet, sour, bitter, salty and spicy. It contains ingredients such as sijandrine, gomisin, citral, malic acid, and citric acid, and is used as a tonic by strengthening the heart, lowering blood pressure, and enhancing immunity. It strengthens lung function and has antitussive and expectorant effects, so it is helpful in treating cough and thirst.

The mate extract used in the present invention is an extract of mate leaf. Mate is an evergreen small arboreous tree of the dicotyledonous plant, Ipanhwa-gun, Gamtangaceae, and is about 6m in height. The leaves contain an active ingredient called matein and contain tannins, resins, and some essential oil, so they have a fragrant scent, making Paraguay tea. In the present invention, an extract obtained by extracting the leaves of mate is used.

The Garcinia cambogia extract used in the present invention is an extract of Garcinia cambogia. Garcinia cambogia is a medium-sized tree grown in the mountains of southwestern India and is the same as mangosteen. The taste is sweet, slightly bitter and edible, and the most used is the pericarp. It is known as a fruit that loses weight because it is said that a man with a heavy body in India lost his way in the mountains and ate the peel of garcinia to lose weight. It is one of the materials that has already enjoyed popularity in the West and Japan. The main component of the extract extracted with hot water is HCA (hydroxyl citric acid), which is effective in reducing body fat. Garcinia cambogia bark extract is used for products used in related products sold on the market by spray-drying the hot water extract of Garcinia cambogia bark. The content of HCA, a functional ingredient, is standardized at about 60%. HCA inhibits the activity of an enzyme (ATP-citrate lyase) used when carbohydrates are converted into fat, thereby reducing body weight and body fat mass.

The cissus extract used in the present invention is an extract of cissus. Cisus (Grape ivy, Venezuela tree bine) means ivy in Greek. Cissus antartica leaves are ovate, bright green, with coarsely serrated edges. In the present invention, an extract extracted from cissus leaves is used.

The finger root extract used in the present invention is an extract of finger root. The finger root is a root of a tree that grows in tropical rain forests in Indonesia and belongs to the ginger family. Because finger root is rich in potassium, iron, and vitamin C, it helps to reduce body fat, moisturize the skin, and promote skin health and bowel movements. In the present invention, an extract extracted from the root of the finger root is used.

The cacao nibs powder used in the present invention is a powder of coca nibs. Cacao nibs contain fiber, polyphenols, and catechins, and are said to be effective in weight loss and preventing constipation. The optimal daily intake is 4-5 g.

The vitamin tree fruit powder used in the present invention is the fruit powder of the vitamin tree. The vitamin tree is also called the sea buckthorn tree, and its leaves and fruits are rich in vitamins. In particular, the fruit has a high content of C, E, and K. It is effective in anti-aging, liver disease, and blood circulation, and as a result of recent studies, it is also quite excellent in anti-cancer effect.

The lemon balm extract used in the present invention is an extract extracted from the leaves of lemon balm. Lemon balm is a kind of mint and is used in various places such as cocktails, ingredients, spices, and ornamental plants. Lemon balm is said to have excellent medicinal effects because it is an herb. It is known to be helpful in relieving depression, anxiety, and stress. In addition, it is also helpful in pain, insomnia, menstrual pain, and muscle pain.

The stevia extract used in the present invention is an extract of stevia leaves. Stevia, one of the water-soluble sweeteners, is a plant that is used as a raw material for stevioside, which is 300 to 600 times sweeter than sugar.

In this step, after adding the above diet ingredients, it is preferable to ripen for 2 to 4 days at room temperature.

Hereinafter, the content of the present invention will be described in more detail through the following Examples and Experimental Examples. However, the scope of the present invention is not limited only to the following examples and experimental examples, and includes modifications of technical ideas equivalent thereto.

[Preparation Example 1: Preparation of mineral ion activated water]

Copper (1/6 weight ratio), zinc (3/6 weight ratio), and silver (2/6 weight ratio) are alloyed to make 1 kg of one basic electrode plate, and 500 g of selenium-containing rocks and 500 g of germanium-containing rocks are treated with titanium coating. A total of 2 kg of electrode plate was manufactured by confining it in a wire mesh and attaching it to the above alloy plate to conduct electricity.

The two electrode plates prepared in this way are each adopted as (+) and (-) poles, put into 500 L of purified water (TDS 0.5ppm or less), and DC electricity of about 10,000 volts is applied for 120 minutes, and the cations are dissociated from the mineral. An aqueous ionic solution could be prepared. At this time, about 6 ppm of copper ions, about 2 ppm of zinc ions, and about 4 ppm of silver ions are dissociated in the aqueous mineral ion solution, and about 1,500 ppb of selenium ions and about 3,000 ppb of germanium ions are mineral ions. It was confirmed to be present as dissociated in aqueous solution.

In this way, a total of 500 L of mineral ion activated water was prepared.

[Example 1: Preparation of water kimchi of the present invention using Chinese cabbage as a raw material]

In this example, a water kimchi composition was prepared using Chinese cabbage as a raw material. The sequence was as follows.

10 Chinese cabbages, 6 onions, 100g red pepper, 5 radishes, 100g ginger, 200g dried anchovy, 200g dried basil, 100g garlic, 200g sugar, 40g anchovy fish sauce (1);

First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for 15 minutes, then cut the pickled cabbage in half and add 100g of coarse salt for each cabbage again in the middle and pickle it again for 4~5 hours. Pickling cabbage step (2);

A salt removal step (3) of removing the salt between the cabbage leaves;

In 20L of mineral ion activated water (prepared in Preparation Example 1), add 50g each of anchovy and dried sardines to 20L of brine with 50g of coarse salt, boil for 8-12 minutes, remove and cool to make dashi soup, A seasoning sauce generation step (4) of mixing together with 100 g of red pepper, 200 g of sugar, 100 g of garlic, and 40 g of anchovy fish sauce;

A ripening step (5) of slicing 5 1kg radish, adding 100g of coarse salt, mixing, and cutting the pickled cabbage into 1~2cm size and storing it with seasoning sauce;

3% by weight of mushroom extracts (1% by weight each of reishi mushroom, chaga mushroom, and Sangha mushroom), herbal medicine extract (ginseng 1% by weight, licorice root 2% by weight, Angelica asiatica, Astragalus, Goji berry) with respect to the total weight% of the general water kimchi composition , 0.5% by weight each of Schisandra) 5% by weight, herbal extracts (Mate, Garcinia cambogia, cissus, and finger root each 1.5% by weight) 6% by weight, powders (Cacao nibs, vitamin tree fruit, lemon balm, stevia 0.5% by weight each) %) adding 2% by weight and 2% by weight of salt to the water kimchi prepared through the aging step (5) (6);

The water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to finally prepare the water kimchi composition of the present invention.

[Comparative Example 1: Preparation of general water kimchi using Chinese cabbage as a raw material]

10 Chinese cabbage, 6 onion, 100g red pepper, 5 radish, 100g ginger, 200g dried anchovy, 200g dried anchovies, 100g garlic, 200g sugar, 40g anchovy fish sauce (1);

First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for about 15 minutes, then cut the pickled cabbage in half and add 100g of coarse salt for each cabbage again in the middle and pickle it again for 4~5 hours. Pickling cabbage step (2);

A salt removal step (3) of removing the salt between the cabbage leaves;

In 20L of mineral water (commercially available from J Company), add 50g of dried anchovy and 50g each of dried sardines to 20L of salted water, boil for 8-12 minutes, drain and cool to make dashi soup. Add 100g red pepper, 200g sugar, A seasoning sauce generation step (4) of mixing with 100 g of garlic and 40 g of anchovy fish sauce;

Cut 5 1kg radish into shreds, add 100g of coarse salt, mix, and cut pickled cabbage into 1~2cm pieces and store with seasoning sauce (5);

Water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to prepare water kimchi of Comparative Example 1.

[Comparative Example 2: Preparation of water kimchi using mineral ion activated water using Chinese cabbage as a raw material]

10 Chinese cabbage, 6 onion, 100g red pepper, 5 radish, 100g ginger, 200g dried anchovy, 200g dried anchovies, 100g garlic, 200g sugar, 40g anchovy fish sauce (1);

First pickle 10 cabbages in 30kg of water with 3kg of coarse salt dissolved in them for 15 minutes, then cut the pickled cabbage in half and add 100g of coarse salt for each cabbage again in the middle and pickle it again for 4~5 hours. Pickling cabbage step (2);

A salt removal step (3) of removing the salt between the cabbage leaves;

In 20L of mineral ion-activated water (prepared in Preparation Example 1), add 50g each of anchovies and 50g of dried dandelion in brine with 50g of coarse salt, boil for 8-12 minutes, remove and cool to make dashi soup, add 100g of red pepper and sugar 200g, garlic 100g, and anchovy fish sauce 40g mixed with a seasoning sauce generation step (4);

Cut 5 1kg radish into shreds, mix with 100g of coarse salt, and cut the pickled cabbage into 1~2cm size and store it with the seasoning sauce (5);

Water kimchi prepared through the above steps was aged at room temperature (20 degrees Celsius) for 3 days to prepare water kimchi of Comparative Example 2.

[Experimental Example 1: Preference test by sensory evaluation of the cabbage water kimchi composition of the present invention]

In this experiment, sensory evaluation was performed on the taste of Chinese cabbage water kimchi according to the present invention and water kimchi prepared in Comparative Examples 1 and 2, and the preference for each item was compared. A sensory test was performed on women in their 20s to 40s, and evaluation was performed on a 5-point scale (5 points: very good, 4 points: good, 3 points; average, 2 points: bad, 1 point: very bad). As sensory test items, light taste, umami taste, coolness, and preference were evaluated, and the significant difference of each item was quantified by Duncan's multiple range test at 5% level using the analysis of variance (ANOVA) method. The experimental results are shown in Table 1 below.

Item	Example 1	Comparative Example 1	Comparative Example 2
mild taste	4.20 ± 1.23	4.21 ± 0.34	4.57 ± 0.74
umami	4.18 ± 0.45	4.11 ± 1.07	4.23 ± 0.73
refreshment	4.32 ± 0.68	4.39 ± 0.41	4.65 ± 0.37
symbol	4.35 ± 0.36	4.37 ± 1.15	4.54 ± 0.82

As a result of the experiment, the water kimchi of Example 1 was slightly inferior in all items in light taste, umami taste, refreshing feeling, and preference compared to Comparative Example 2 using mineral ion activated water in ordinary water kimchi, but using ordinary water (mineral water) Compared to white kimchi, it showed a similar effect, not far behind. The reason for showing these results is that various materials have a somewhat bitter taste, but mineral ion activated water in the mineral water component seems to be a factor causing the flavor, and in conclusion, the decrease in taste and flavor is negligible compared to the fact that functionality is greatly added. level was confirmed.

[Experimental Example 2: Weight loss efficacy test of the present invention cabbage water kimchi composition]

In this experiment, the weight loss efficacy of the cabbage water kimchi composition of the present invention was compared with the compositions of Comparative Examples 1 and 2.

The experiment was performed on 30 women in their 20s and 40s. The experiment was conducted for 4 weeks, and the participants consisted of 10 people each consuming two types of water kimchi of the comparative example, a total of 20 people, and 10 people consuming the water kimchi composition of the present invention prepared in Example 1. Precautions were given to 30 experimenters so that they did not drink alcohol or do excessive work during the experiment period. During the experiment period, complete fasting was performed for 4 weeks, and 500g of water kimchi (including 300g of solid ingredients) was ingested once a day before bedtime. The experimental results are shown in Table 2 below.

	Average change in body weight of the experimenter (kg)
experimental group	1 week later	2 weeks later	3 weeks later	4 weeks later
Example 1	-2.5	-4.8	-7.4	-9.5
Comparative Example 1	-1.7 (3 participants)	stop giving up power	stop giving up power	stop giving up power
Comparative Example 2	-1.8 (4 participants)	stop giving up power	stop giving up power	stop giving up power

As a result of the experiment, the group taking Example 1 of the present invention exhibited an excellent weight loss effect of close to 10 kg after 4 weeks, and there was no abnormality in health after 4 weeks. However, in Comparative Example 1, 7 out of 10 people gave up in the first week, and only 3 people performed the experiment for 7 days. However, after that, all three people gave up, and in the end, only weight loss data for these three people was calculated for 7 days (1 week). In Comparative Example 2, 6 out of 10 people gave up halfway 7 days ago, so only the first week weight loss data of 4 people was calculated.

From these results, it was confirmed that the diet water kimchi composition of the present invention did not cause health problems, and enabled a continuous fasting diet to reliably lose weight.

Claims (4)

1. A step (a) of adding pickled vegetables to the seasoning to prepare and ripen water kimchi;

   After the aging of step (a), reishi mushroom extract, chaga mushroom extract, situation mushroom extract, ginseng extract, angelica extract, licorice extract, astragalus extract, goji berry extract, omija extract, mate extract, garcinia cambogia extract, cissus extract, Diet water kimchi comprising a; adding finger root extract, cacao nibs powder, vitamin tree fruit powder, lemon balm powder, and stevia powder to the water kimchi prepared in step (a) and aging (b); manufacturing method.
2. According to claim 1,

   pickled vegetables,

   Chinese cabbage, cabbage, spinach, radish, turnip, radish, cucumber, carrot, green radish, fresh mustard, paprika, kohlrabi, green onion, garlic, celery, parsley, melon, yam, coltsfoot, elm, bamboo shoot, asparagus, onion, tomato, eggplant , a method of producing a diet water kimchi, characterized in that any one selected from gourd and pumpkin is pickled in salt.
3. According to claim 1,

   The seasoning solution is

   It is prepared by adding seasoning to an aqueous solution of mineral ions containing copper ions, zinc ions, silver ions, selenium ions, and germanium ions prepared by electrolysis of water using copper, zinc, silver, selenium, and germanium as an anode. A method for producing diet water kimchi, characterized in that it is
4. According to claim 1,

   The aging of step (b) is,

   A method for producing diet water kimchi, characterized in that it is carried out at room temperature for 2 to 4 days.