KR101105931B1 - A manufacturing method of functional mul-kimchi using natural herbal materials - Google Patents
A manufacturing method of functional mul-kimchi using natural herbal materials Download PDFInfo
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- KR101105931B1 KR101105931B1 KR1020100043429A KR20100043429A KR101105931B1 KR 101105931 B1 KR101105931 B1 KR 101105931B1 KR 1020100043429 A KR1020100043429 A KR 1020100043429A KR 20100043429 A KR20100043429 A KR 20100043429A KR 101105931 B1 KR101105931 B1 KR 101105931B1
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- kimchi
- water kimchi
- water
- weight
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Classifications
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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
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- 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
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- 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
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Abstract
본 발명은 한약재를 주재로 하는 기능성 물김치에 관한 것으로, 더욱 상세하게는 백복신, 원지, 석창포, 감초 등을 포함하는 김칫국물로 물김치를 제조하여 물김치의 섭취시 체내의 항산화 억제를 활성함으로써 노화예방과 퇴행성 질환을 억제할 수 있도록 구성되는 한약재를 이용한 기능성 물김치의 제조방법을 제공함에 그 목적이 있다.
그리고, 상기한 목적을 달성하기 위하여 본 발명은 절인 배추에 물김치 양념소를 버무린 물김치에 기능성 김칫국물을 부어 물김치를 제조하는 기능성 물김치의 제조방법에 있어서, 상기 물김치국물은 절인배추와 양념소가 버무려진 물김치 70.1∼75.9중량％에 대해, 한약재 농축액 12~13.3중량%, 배즙 2.4~4.4중량%, 무즙 2.4~4.4중량%, 다시마추출물 7.3~7.8중량%로 제조하되, 한약재 농축액은 백복신과 원지 그리고 석창포와와 감초를 물에 넣고 끓여 농축하는 것을 특징으로 하는 한약재를 이용한 기능성 물김치의 제조방법을 제공하게 된다.The present invention relates to a functional water kimchi based on herbal medicines, and more particularly, to prepare water kimchi with kimchi broth, including Baeksin, Wonji, Seokchangpo, Licorice, etc., by activating the antioxidant inhibition of the body when ingesting water kimchi. It is an object of the present invention to provide a method for producing functional water kimchi using herbal medicines configured to prevent aging and degenerative diseases.
In order to achieve the above object, the present invention is a method of producing a functional water kimchi by pouring a functional kimchi soup to water kimchi mixed with water kimchi marinade in pickled cabbage, the water kimchi soup is pickled cabbage To 70.1-75.9% by weight of water kimchi mixed with seasoning and seasonings, 12.13% by weight of herbal medicine concentrate, 2.4-4.4% by weight of pear juice, 2.4-4.4% by weight of radish juice, 7.3-7.8% by weight of kelp extract, The method provides a method of producing functional water kimchi using herbal medicines characterized in that Bok Fuxin, Wonji, Seokchangpo and Licorice are boiled and concentrated.
Description
본 발명은 한약재를 이용한 물김치의 제조방법에 관한 것으로, 더욱 상세하게는 백복신, 원지, 석창포, 감초 등을 포함하는 국물로 물김치를 제조하여 물김치의 섭취시 체내의 항산화 억제를 활성함으로써 노화예방과 퇴행성 질환을 억제할 수 있도록 구성되는 한약재를 이용한 기능성 물김치의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing water kimchi using herbal medicines, and more specifically, to prepare water kimchi with broth containing baek boksin, raw paper, Seokchangpo, licorice, etc., aging by activating the antioxidant inhibition of the body when ingesting water kimchi. It relates to a method of producing functional water kimchi using herbal medicines configured to prevent and suppress degenerative diseases.
일반적으로, 물김치는 우리나라만의 독특한 채소 가공식품으로, 배추, 무 및 오이 등을 소금에 절여서 고추, 마늘, 파, 생강, 젓갈 등의 양념을 버무려 담가 놓고 먹는 우리의 식탁에서는 빼놓을 수 없는 중요한 먹거리이다.In general, water kimchi is Korea's unique vegetable processed food, which is indispensable in our table where salted cabbage, radish and cucumber are soaked in salt, pepper, garlic, green onion, ginger, salted fish and so on. It is food.
그리고, 물김치는 그 영양학적 가치가 과학적으로 입증되기 시작하면서 국내외의 많은 영양학자들에게 주목받고 있으며, 세계적인 음식으로 자리매김해가고 있다.In addition, water kimchi has attracted attention from many domestic and foreign nutritionists as its nutritional value is scientifically proven, and is becoming a global food.
또한, 물김치는 적당한 숙성기간을 거쳐 독특한 맛과 향을 가지게 되고, 물김치섭취만으로도 아스코르브산의 하루 필요량의 80% 이상을 섭취할 수 있다고 알려져 있는 바, 물김치에 양념으로 첨가되는 마늘의 매운 맛을 내는 성분인 알리신은 비타민 B1의 흡수를 촉진시키면서 체내에 알칼리를 공급해 주어 체액의 균형을 조절해 주고, 젓갈과 해산물들로부터는 양질의 아미노산이 공급된다.In addition, water kimchi has a unique taste and aroma after a suitable ripening period, and it is known that intake of water kimchi can consume more than 80% of the daily requirement of ascorbic acid. Allicin, a flavoring ingredient, promotes the absorption of vitamin B1 and supplies alkali to the body to balance body fluids, while high-quality amino acids are supplied from salted seafood and seafood.
이와 같은 물김치는 숙성에 따라 생성되는 유기산, 알콜, 에스테르 등이 구미와 식욕을 돋우어 식탁을 즐겁게 해주며, 채소를 주재료로 하는 저칼로리 식품으로 식이성 섬유가 많이 함유하고 있으며, 장의 활동을 활성화하면서 체내의 당류나 콜레스테롤 수치를 낮춰 주므로 당뇨병, 심장질환, 비만 등의 성인병 예방 및 치료에 도움을 준다.Water kimchi such as organic acids, alcohols, esters, etc. produced by aging stimulate the taste and appetite, entertains the table, and is a low-calorie food containing vegetables as a main ingredient, and contains a lot of dietary fiber. By lowering sugar and cholesterol levels in the body, it helps prevent and treat adult diseases such as diabetes, heart disease, and obesity.
한편, 인체로 유입되는 대부분의 산소는 호흡을 통하여 체내에 산소를 공급하는데 소요된 후 이산화탄소와 물의 형태로 바뀌어 호기나 소변을 통하여 배출되는데, 이 중 2~5%에 해당하는 산소는 활성산소종이나 유리라디칼로 체내에서 과산화를 유발하는 원인이 된다. On the other hand, most of the oxygen that enters the human body is required to supply oxygen to the body through respiration, and then converted into carbon dioxide and water and released through exhalation or urine, and 2-5% of the oxygen is oxygen free radicals. Or free radicals can cause peroxidation in the body.
이때, 체내에서 생성되는 과산화물질은 암, 동맥경화 및 노화의 직접적인 원인으로 지적되고 있고, 우리 체내에는 이들 과산화물질을 효과적으로 제거할 수 있는 항산화 시스템이 존재하고 있으나 노화와 더불어 이들 시스템의 역할은 감소하게 되고, 과산화의 진행은 노화를 더 촉진하는 주요 원인이 되므로 식품 중의 항산화성 물질을 섭취함으로서 체내 항산화 시스템을 도와주는 역할을 하게 된다. At this time, the peroxide produced in the body is pointed out as a direct cause of cancer, arteriosclerosis and aging, and there is an antioxidant system that can effectively remove these peroxides in our body, but the role of these systems decreases with aging. Since the progress of peroxidation is a major cause of further aging, the role of the body's antioxidant system by ingesting antioxidants in foods.
물김치에 함유되어 있는 항산화물질들로는 클로로필류, 카로테노이드류, 플라보노이드와 안토시아닌을 포함하는 폴리페놀류, 비타민C 등 많은 파이토케미컬(phytochemical)이 존재하고 있는 것으로 보고되고 있다. Antioxidants contained in water kimchi have been reported to contain many phytochemicals such as chlorophylls, carotenoids, polyphenols including flavonoids and anthocyanins, and vitamin C.
물김치에 존재하는 수용성 물질 또는 지용성 물질은 그 정도의 차이는 있지만 지방질의 산화반응으로 인한 과산화물의 생성을 크게 저지하는 항산화활성을 나타낸다. Water-soluble substances or fat-soluble substances present in water kimchi, although to some extent, exhibit antioxidant activity that greatly inhibits the formation of peroxides due to oxidation of lipids.
아울러, 클로로필 a(chlorophyll a)는 BHA와 항산화효력이 비슷하며, 다음으로 클로로필 b(chlorophyll b), 페오피틴 b(pheophytin b), 베타-카로틴(β-carotene) 순으로 항산화력이 높다는 실험보고 있다. In addition, chlorophyll a has similar antioxidant effects to BHA, followed by chlorophyll b, phephyphytin b, and beta-carotene. watching.
물김치는 비교적 강한 항산화 활성을 가지는데, 그 발효 정도에 따라 차이를 나타내며 숙성 적기에 가장 강한 항산화 효력을 보이고, 물김치에 첨가되는 부재료들의 항산화성 증진 효과를 살펴본 결과 고춧가루>생강>마늘>파 순이라는 보고도 있다.Water kimchi has a relatively strong antioxidant activity, and shows the difference according to the fermentation degree, showing the strongest antioxidant effect in the time of ripening, and looking at the antioxidant effect of the additives added to the water kimchi, pepper powder> ginger> garlic> green onion There are also reports that it is in order.
결국, 노화를 방지하기 위한 하나의 방편으로 생체 내에서 유발되는 산화작용을 억제하는 것은 중요한 의미를 가지게 되는데, 물김치는 다양한 항산화성 물질을 함유하고 있으며, 제조방법에 따라 각종 항산화물질의 첨가가 용이하고, 매일 섭취하는 식품이므로 이들 항산화성 물질의 좋은 공급원이 될 수 있다. As a result, it is important to suppress the oxidative action caused in vivo as a way to prevent aging, water kimchi contains a variety of antioxidants, depending on the production method of the addition of various antioxidants It's an easy, daily food that can be a good source of these antioxidants.
따라서, 본 출원인은 물김치를 체내 항산화를 억제할 수 있도록 제조함으로서 노화를 예방할 수 있으며, 기억력 감퇴 등 노화에 따른 퇴행성 질환을 억제하는데 도움이 될 수 있는 물김치의 제조방법을 제안하고 한다.Accordingly, the present applicant proposes a method of preparing water kimchi, which can prevent aging by manufacturing water kimchi to inhibit antioxidants in the body and can help to suppress degenerative diseases caused by aging, such as memory loss.
종래기술의 문헌정보Literature Information of the Prior Art
[문헌1] 한국 공개특허 제1992-0009323호 “ 인삼을 주제로 한 물김치의 제조방법”[Patent 1] Korean Laid-Open Patent No. 1992-0009323 "Method of manufacturing water kimchi based on ginseng"
[문헌2] 한국 공개특허 제2005-0080383호 “다슬기 회분 및 식초로 제조된 칼슘 아세테이트를 포함하는 물김치의 제조방법”[Patent 2] Korean Laid-Open Patent Publication No. 2005-0080383 “Method for preparing water kimchi containing calcium acetate prepared from ash meal and vinegar”
[문헌3] 한국 공개특허 제2002-0061285호 “복어를 이용한 물김치의 제조방법"[Patent 3] Korean Laid-Open Patent No. 2002-0061285 "Method of manufacturing water kimchi using blowfish"
[문헌4] 한국 공개특허 제2010-0006123호 "물김치의 제조방법"[Patent 4] Korean Unexamined Patent Publication No. 2010-0006123 "Method of manufacturing water kimchi"
본 발명은 상기한 종래 물김치의 문제점을 개선하기 위하여 안출된 것으로, 백복신, 원지, 석창포, 감초 등을 포함하는 김칫국물로 물김치를 제조하여 물김치의 섭취시 체내의 항산화 억제를 활성함으로써 노화예방과 퇴행성 질환을 억제할 수 있도록 구성되는 한약재를 이용한 기능성 물김치의 제조방법을 제공함에 그 목적이 있다.The present invention has been made in order to improve the problems of the conventional water kimchi described above, aging by producing water kimchi with kimchi broth containing Baekboksin, Wonji, Seokchangpo, licorice and the like and activate the antioxidant inhibition of the body when ingesting water kimchi It is an object of the present invention to provide a method for preparing functional water kimchi using herbal medicines configured to prevent and suppress degenerative diseases.
상기한 목적을 달성하기 위하여 본 발명은 절인 배추에 김치 양념소를 버무린 김치에 기능성 김칫국물을 부어 물김치를 제조하는 기능성 물김치의 제조방법에 있어서, 상기 김치국물은 절인배추와 양념소가 버무려진 김치 70.1∼75.9중량％에 대해, 한약재 농축액 12~13.3중량%, 배즙 2.4~4.4중량%, 무즙 2.4~4.4중량%, 다시마추출물 7.3~7.8중량%로 제조하되, 한약재 농축액은 백복신과 원지 그리고 석창포와와 감초를 물에 넣고 끓여 농축하는 것을 특징으로 하는 한약재를 이용한 기능성 물김치의 제조방법을 제공하게 된다.In order to achieve the above object, the present invention is a method of producing a functional water kimchi to pour functional kimchi soup to kimchi marinated kimchi marinated in pickled cabbage, the kimchi soup is marinated cabbage and seasoned To 70.1-75.9 wt% of Kimchi, 12 ~ 13.3 wt% of medicinal herbs concentrate, 2.4 ~ 4.4 wt% of pear juice, 2.4 ~ 4.4 wt% of radish juice, 7.3 ~ 7.8 wt% of kelp extract, but the concentrate of medicinal herbs is Vaccine, raw paper and Seokchangpo It is to provide a method of producing functional water kimchi using herbal medicines, characterized in that the boiling and licorice to boil and concentrate.
이상과 같이 구성되는 본 발명은 성인의 경우 매일 섭취하는 물김치를 통해 체내의 항산화 억제를 활성하고, 이를 통해 노화예방과 퇴행성 질환을 억제할 수 있는 등의 효과를 제공하게 된다.The present invention constituted as described above provides an effect of activating the antioxidant inhibition of the body through water kimchi which is consumed daily for adults, thereby preventing aging and inhibiting degenerative diseases.
이하에서는 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 구체적으로 설명하기로 한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the present invention.
기능성 물김치의 제조에 앞서 일반적인 물김치의 제조방법의 표준을 찾기 위해 각종 조리서와 관련 문헌을 조사한 결과 물김치에는 배추 외에 무, 미나리, 실파, 다진 마늘, 다진 생강, 새우젓과 멸치액젓, 찹쌀풀, 다시마 추출물, 멸치가루 등 다양한 재료들이 사용되고 있었는데, 재료들의 종류나 지역과 선호도에 따라 물김치의 맛이 달라질 수 있었다. Prior to the production of functional water kimchi, various recipes and related literature were searched to find the standard for the production of general water kimchi.In addition to cabbage, water kimchi contains radish, buttercup, scallion, chopped garlic, chopped ginger, shrimp and anchovy sauce, and glutinous rice. Various ingredients such as grass, kelp extract, and anchovy powder were used. The taste of water kimchi could vary depending on the type, region and preference of the ingredients.
본 발명에 따른 물김치의 조리방법은 배추의 밑동에 칼을 반정도 넣어 칼집을 내고 손으로 쪼갠 후, 반가른 배추의 밑동쪽에 다시 10cm 정도의 칼집을 넣은 다음, 물 10컵(2L)에 굵은 소금 1과 1/3컵(200g)을 풀어 만든 소금물에 배추를 적셔 차곡차곡 포개면서 밑동 쪽 배추잎의 줄기 부분에 나머지 소금 2/3컵(100g)의 웃소금을 뿌린다. The method of cooking water kimchi according to the present invention cuts the knife half into the base of the cabbage and cuts it by hand, and then puts a cut of about 10 cm back to the base of the half cabbage, and then into 10 cups (2 L) of water. 1 tablespoon salt and 1/3 cup (200g) of salted cabbage in salted water made by filling the top and bottom of the cabbage leaves of the base of the remaining 2/3 cup (100g) of salt is sprinkled.
그리고, 2시간 정도 지난 뒤에 위아래를 뒤집어 6~8시간(계절에 따라 차이가 있음) 정도 절이고(소금물의 염도 15%), 이처럼 절인 배추는 밑동 칼집부분을 반으로 쪼개서 흐르는 물에 여러 번 씻은 후 소쿠리에 엎어 물기를 뺀다(배추의 최종 염도 3%).Then, after 2 hours, invert the stomach up and down for 6-8 hours (varies depending on the season) (salt water salt of 15%), and then marinated cabbage is divided into half of the base sheath and washed in running water several times. Lay it in a colander and drain it (the final salinity of cabbage 3%).
무는 4~5cm 길이로 채썰고, 실파와 미나리는 3cm 길이로 썰며, 홍고추는 씨를 털어내고 채 썰고, 마늘, 생강도 채로 썰어 양념소를 준비한 후, 찹쌀가루를 물에 넣어 저어가며 묽게 쑤어서 찹쌀풀을 만들고, 멸치를 햇빛에 바싹 말린 후 손으로 비벼서 가루를 내어 체에 쳐 고운 가루를 내어 멸치가루를 가공하고, 이들을 그릇에 담아 고루 섞어 양념소를 준비한다.Slice radish into 4 ~ 5cm lengths, scallion and parsley cut into 3cm lengths, and red peppers are chopped and sliced, sliced with garlic and ginger, then prepared with seasoning. Make grass, dry anchovies in the sun, rub it with your hands, sift the powder, sift it to make fine powder, process the anchovy powder, and mix them in a bowl to prepare the seasoning.
소쿠리에 건져 물기 뺀 배추잎 사이사이에 상기의 양념소를 골고루 넣고 통깨를 뿌린 후 겉잎으로 감싼 후 밀폐 용기에 손으로 꼭꼭 눌러 담아 상온에서 하룻밤정도 둔다.Put the above seasoning sauce evenly between the cabbage leaves drained in a colander and sprinkle sesame seeds, wrap it with the outer leaves, press it tightly in a sealed container and leave it overnight at room temperature.
이때, 물 2L에 백복신 10g과, 원지 4g, 석창포 4g, 감초6g을 넣고 약불에서 1시간 정도 끓여 1L가 되도록 농축하여 한약재 농축액을 만들게 하였다.At this time, 10 g of baekxin, 4 g of raw paper, 4 g of Seokchangpo, and 6 g of licorice were put in 2 L of water, and the mixture was boiled for about 1 hour at a low heat to make 1 L of concentrated herbal medicine.
여기서, 백복신은 소나무의 뿌리에 나타나는 일종의 덩어리를 말하는데, 흔히 '뿌리혹 박테리아'라고 불리우고 있으며, 동의보감의 약성에 따르면 심장을 보하며 놀래고 가슴 두근거리는 병이나, 황홀해지거나, 건망증이나 분노의 감정을 잘 진정시킨다는 것으로 알려져 있다,Here, baekboksin is a kind of lump that appears on the roots of pine trees, which are often called 'root-cough bacteria', and according to the weakness of consent, the heart is surprised to have a heart-beating illness, ecstasy, forgetfulness or anger It is known to calm down,
또한, 원지는 그 뿌리를 약으로 사용하는데, 거담작용과 정신안정효과가 뛰어나서 객담을 용이하게 하며 건망증·가슴두근거림·불면·억울증상 등에 효과가 있는 것으로 알려져 있다.In addition, the base uses the root as a medicine, it is known to have an expectorant effect and mental stability effect to facilitate sputum and to have an effect on forgetfulness, palpitations, insomnia, depression.
그리고, 석창포는 그 뿌리줄기를 한방에서 진통·진정·건위제 따위로 쓰고 있으며, 감초는 플라보노이드 성분 위장에 대해 항근육성 진정작용에 효험이 있으면서 리쿠라시드는 파파베린보다 3배나 강한 진경작용이 있고, 항염증, 항궤양 작용이 있는 것으로 알려져 있으며, 특히 동의보감에 따르면,“감초는 오장육부의 한열과 사기를 다스리며 눈 코 입 귀와 대소변의 생리를 정상으로 되게 하고 모든 혈맥을 소통시키며 근육과 뼈를 튼튼하게 하고 영양 상태를 좋게 할 뿐만 아니라, 모든 약의 독성을 해독하고 72가지 석약과 1200가지 초약을 서로 조화하여 약효를 잘 나타나게 하므로 별명을 국노라 한다."고 적고 있다.In addition, Seokchangpo uses its root stem as a painkiller, soothing agent, and medicinal agent in one shot. Licorice has an antimuscular sedative effect on the flavonoid ingredient stomach, and liquuraside has three times stronger potency than papaverine, It is known to have anti-inflammatory and anti-ulcer effects, and in particular, according to the agreement, “Licorice controls the heat and fraud of the five intestines, normalizes the physiology of the eyes, nose, ears, and stool, communicates all blood vessels, and strengthens muscles and bones. Not only does it improve nutrition, but also detoxifies the toxicity of all medicines and makes 72 medicines and 1200 herb medicines harmonize with each other to make the medicine appear well. "
이와 같이 백복신과 원지, 석창포 그리고 감초로 조성되는 한약재는 뇌신경 기능을 보함은 물론 뇌를 맑고 깨끗하게 하는 알카리성 한방보약이 된다.Thus, Chinese herbal medicine composed of Baekboksin, Wonji, Seokchangpo and Licorice is an alkaline herbal medicine that not only shows the nerve function of the brain but also cleans and clears the brain.
또한, 물 2컵에 5×5cm의 다시마를 넣고 서서히 중불에서 끓이는데 물이 끓기 전에 다시마는 건져내고 차게 식혀서 다시마 추출물을 만들었다.In addition, 5 × 5cm of kelp was added to 2 cups of water and slowly boiled at medium heat. Before the water boiled, the kelp was taken out and cooled to make kelp extract.
이때, 본 발명에서는 상기 한방농축액에 배즙과 무즙을 넣은 후, 다시 상기 다시마 추출물과 구운 소금을 섞어 김칫국물을 제조한 후, 이 김칫국물을 양념배추에 부어 물김치를 제조하게 된다.(김칫국물 염도 3%)At this time, in the present invention, after putting the pear juice and radish in the herbal concentrate, and again mixed with the kelp extract and roasted salt to prepare a kimchi soup, this kimchi soup is poured into seasoning cabbage to produce water kimchi. Salinity 3%)
여기서, 본 발명에서는 백복신과 원지, 석창포, 감초의 한약재농축액에 배즙과 무즙 그리고 다시마추출물을 배합하여 조성되는 김칫국물로 물김치를 제조함으로써, 물김치의 섭취시 체내의 항산화 억제를 활성함으로써 노화예방과 퇴행성 질환을 억제할 수 있도록 구성된다.In the present invention, water kimchi prepared by mixing pear juice, radish and kelp extract with herbal extracts of Baekboksin, Wonji, Seokchangpo, and licorice, prepared water kimchi, and prevented aging by activating the antioxidant inhibition of the body when ingesting water kimchi. It is configured to suppress overdegenerative diseases.
이때, 본 발명에서는 절인배추와 양념소가 버무려진 물김치 70.1∼75.9중량％에 대해, 한약재 농축액 12~13.3중량%, 배즙 2.4~4.4중량%, 무즙 2.4~4.4중량%, 다시마추출물 7.3~7.8중량%로 제조하게 되고, 상기 한약재 농축액은 백복신과 원지 그리고 석창포와와 감초를 물에 넣고 끓여 농축하게 된다.At this time, in the present invention with respect to the water kimchi 70.1-75.9% by weight of pickled cabbage and seasoning, 12 ~ 13.3% by weight of herbal medicine concentrate, 2.4 ~ 4.4% by weight pear juice, 2.4 ~ 4.4% by weight of radish extract, 7.3-7.8% by weight of kelp extract It is prepared in%, and the herbal medicine concentrate is boiled and concentrated in Baekxin and Wonji and Seokchangpo and licorice in water.
[실험방법]Experimental Method
1. 실시예 1과 실시예 2는 절인배추 530g과 양념소 100.5g를 버무린 물김치에 백복신과 원지, 석창포, 감초의 한약재농축액, 배즙과 무즙 그리고 다시마추출물로 김칫국물을 조성하되, 각 원료의 배합비율을 달리하여 김칫국물을 조성한 후, 김치에 김칫국물을 부어 물김치를 제조하였다.1. Example 1 and Example 2 were prepared with kimchi soup with baekboksin and raw paper, Seokchangpo, licorice herb extract, pear juice, radish juice and kelp extract in water kimchi mixed with 530g of pickled cabbage and 100.5g of seasoning. After the kimchi soup was prepared by varying the mixing ratio, water kimchi was prepared by pouring kimchi soup into the kimchi.
김칫
국물
Kimchi
soup
2. 물김치의 처리2. Treatment of water kimchi
각 물김치는 관능평가 결과 숙성 적기에 시료를 취하여 가로 4cm, 세로 5cm 정도의 크기로 절단한 다음 300g 씩을 뚜껑이 있는 그릇에 나누어 담았고, 물김치는 2 그룹으로 나누어 4±1℃의 냉장고와 25±1℃의 항온기에서 각각 보관하면서 4일 간격으로 2회 시료를 취하여 각 분석에 사용하였다. As a result of sensory evaluation, each water kimchi was sampled in a timely manner, and cut into 4cm and 5cm lengths, and each 300g of water kimchi was divided into two bowls.The water kimchi was divided into two groups. Two samples were taken at four-day intervals, each stored in a ± 1 ° C thermostat and used for each assay.
이때, 비교예는 시중에 시판되는 물김치를 구입하여 일반 대조군으로 하였으며, 시료 채취시마다 물김치의 국물을 따로 분리하여 여과지로 여과하였으며, 나머지 부분은 믹서로 충분히 혼합 분쇄한 다음 각 분석에 사용하였다.At this time, the comparative example was purchased commercially available water kimchi as a general control, each time the sample of the water kimchi was separated separately and filtered through a filter paper, the remaining portion was sufficiently mixed and ground with a mixer and used for each analysis. .
3. 물김치 국물의 색 측정 방법3. How to measure the color of water kimchi broth
분리하여 여과지로 여과한 물김치 국물의 색을 분광측색계를 사용해 명도를 나타내는 L값, 적색도를 나타내는 a값 및 황색도를 나타내는 b값을 측정하였고, 각 시료당 3회 이상을 측정하여 평균 및 표준편차로 나타내었으며, 이 때 표준백판의 L값은 99.41, a값은 -0.12, b값은 0.04 였다.The color of the water kimchi broth separated and filtered with filter paper was measured using a spectrophotometer to measure the L value of brightness, the a value of redness and the b value of yellowness. The standard deviation was expressed as L. The standard value was 99.41, the a value was -0.12, and the b value was 0.04.
4. pH 및 산도의 측정 방법4. Measurement method of pH and acidity
물김치의 국물을 제거한 후, 분쇄한 물김치 10g을 취하여 탈이온수를 가해 50mL로 정용한 후 여과지로 여과한 여액을 시료로 사용하였다.After removing the broth of the water kimchi, 10 g of crushed water kimchi was taken, deionized water was added thereto, the mixture was justified to 50 mL, and the filtrate filtered with filter paper was used as a sample.
pH는 pH meter를 이용하여 측정하였으며, 산도는 여과한 여액 10mL을 취하여 0.1 N 수산화나트륨(NaOH)으로 pH 8.4까지 적정한 후 이 때 소비된 수산화나트륨의 양으로부터 젖산의 함량으로 환산하여 나타내었다.pH was measured using a pH meter, acidity was measured by taking 10 mL of the filtered filtrate and titrating to pH 8.4 with 0.1 N sodium hydroxide (NaOH) in terms of the amount of lactate consumed from the amount of sodium hydroxide consumed at this time.
5. 항산화활성 측정5. Antioxidant Activity
상기 pH 및 산도의 측정을 위한 여과액 제조와 동일한 방법으로 추출 여과한 물김치 국물의 항산화활성을 측정하기 위하여, 에이비티에스 [2,2-azinobis-(3-ethyl benzo-thiazoline-6-sulphonate), ABTs] 라디칼 소거활성과 디피피에이치(1,1- diphenyl-2-picrylhydrazyl, DPPH) 전자공여활성을 측정하였다. In order to measure the antioxidant activity of the water kimchi broth extracted and filtered in the same manner as the filtrate preparation for the measurement of pH and acidity, ABT [2,2-azinobis- (3-ethyl benzo-thiazoline-6-sulphonate ), ABTs] radical scavenging activity and DPH (1,1-diphenyl-2-picrylhydrazyl, DPPH) electron donating activity were measured.
물김치 추출액의 에이비티에스(ABTs) 라디칼 소거능 측정은 Re 등(1999)의 방법에 따라 7 mM 에이비티에스(ABTs) 용액에 과황산칼륨(potassium persulfate)를 2.4 mM이 되도록 용해시킨 다음 암실에서 12~16시간 동안 반응시킨다. ABTs radical scavenging activity of water kimchi extract was measured by dissolving potassium persulfate to 2.4 mM in 7 mM ABTs solution according to the method of Re et al. (1999). React for 12-16 hours.
이를 414 nm에서 흡광도가 1.5가 되도록 증류수로 희석하였고, 이 용액 3 mL에 물김치 추출액을 각각 100 μL 가하여 실온에서 10분간 반응시켜 414 nm에서 흡광도를 측정하였으며, 에이비티에스(ABTs) 라디칼 소거능은 시료첨가구와 무첨가구의 흡광도 비로 나타내었다. This was diluted with distilled water so that the absorbance was 1.5 at 414 nm, 100 μL of water kimchi extract was added to 3 mL of this solution and reacted at room temperature for 10 minutes to measure absorbance at 414 nm. The absorbance ratio of the sample addition and the no addition is shown.
그리고, 디피피에이치(DPPH)에 대한 전자공여 작용은 Blois MS (1958)의 방법을 변형하여 그 활성을 측정하였다. In addition, the electron donating action on DPPH was modified by the method of Blois MS (1958) to measure its activity.
물김치 추출액 100 μL에 50 μg/mL 농도의 디피피에이치(DPPH) 용액을 3 mL을 가하여 혼합한 다음 실온에서 20분간 반응시킨 후 525 nm에서 흡광도를 측정하였다. 전자공여능은 시료첨가구와 무첨가구의 흡광도 비로 나타내었다. To 100 μL of water kimchi extract, 3 mL of 50 μg / mL DPH solution was added, mixed, and reacted at room temperature for 20 minutes, and the absorbance was measured at 525 nm. The electron donating ability is represented by the absorbance ratio between the sample addition and the no addition.
6. 김칫국물의 항산화 활성6. Antioxidant Activity of Kimchi Soup
물김치의 항노화 활성을 평가하고자 물김치의 제조에 첨가된 김칫국물의 재료 각각 및 혼합물을 물김치에 첨가한 것과 동일한 비율의 물을 가하여 가열한 다음, 여과한 여액을 시료로 하여 100, 200 및 300μL씩을 가해 상기와 동일한 방법으로 에이비티에스(ABTs) 라디칼 소거능 및 디피피에이치(DPPH)에 대한 전자공여능을 측정하였다. In order to evaluate the anti-aging activity of water kimchi, each of the ingredients and mixtures of kimchi broth added in the preparation of water kimchi was heated with the same ratio of water added to the water kimchi, followed by heating. 300 μL each was added to measure the ABTs radical scavenging ability and the electron donating ability to DPPH.
[실험의 결과 및 고찰]Experimental Results and Discussion
1. 물김치의 색 1. The color of water kimchi
각 물김치의 숙성 적기에 물김치의 국물을 취하여 여과지로 여과한 다음 색차계를 이용하여 명도, 적색도 및 황색도를 측정하여 향후 품질기준을 정하고자 하였다. We tried to set the quality standards by measuring the brightness, redness, and yellowness using a color difference meter after taking water broth of water kimchi and filtering it with filter paper.
L값은 명암을 나타내며 100에 가까울수록 흰색, 0에 가까울수록 검은색에 가깝고, a값은 -60~+60의 범위로 -60은 녹색, +60은 적색의 범위이며, 황색과 청색의 정도는 나타내는 b값은 -60은 청색, +60은 노란색의 정도를 나타내는데, △E값은 전체적인 색도의 변화를 의미한다. The L value represents the contrast, the closer it is to 100, the closer it is to white, and the closer it is to 0, the closer it is to black, the a value is from -60 to +60, -60 is green, +60 is red, and yellow and blue The b value denoted by -60 is blue and +60 is yellow. The ΔE value is the change in chromaticity.
2. 물김치의 pH변화 2. pH change of water kimchi
저장 실험에 사용된 물김치의 pH 및 산도를 측정한 결과는 표 9와 같다. Table 9 shows the results of measuring the pH and acidity of the water kimchi used in the storage experiment.
물김치의 pH 범위는 4.77~4.89이었으며, 산도는 0.16~0.32%의 범위였다. 관능평가를 통해 물김치의 적숙기를 평가한 결과 적정 pH는 4.8라는 보고와 비교해 볼 때 실험에 사용된 물김치들은 숙성 적기에 가까웠다.The pH of water kimchi ranged from 4.77 to 4.89 and the acidity ranged from 0.16 to 0.32%. As a result of evaluating the ripeness of water kimchi through sensory evaluation, the water kimchi used in the experiment was close to ripening time, compared with the report that the optimum pH was 4.8.
시판되는 시중 물김치를 대조군으로 하고 5℃와 25℃로 나누어 물김치를 보관하면서 4일과 8일에 pH의 변화를 실험한 결과는 표 4와 같다. Commercially available water kimchi as a control, and divided into 5 ℃ and 25 ℃ stored water kimchi while experimenting the pH change on the 4th and 8th day is shown in Table 4.
Storage temperature
5℃
5 ℃
25℃
25 ℃
(a-c실험결과는 3회이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치 종류간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임.)( Ac test results are shown as average and deviation after 3 or more repetitive experiments, and statistically significant difference between types of water kimchi according to the same storage period and storage temperature. The deviation range is p <0.05.)
저장 온도가 더 높을수록 pH는 더 낮아 물김치가 빠르게 산성화됨을 확인할 수 있었고, 물김치의 저장 중 pH는 저장온도에 따라 변화양상이 다소 상이하여 1℃의 낮은 온도에서는 72시간에 4.4~4.7의 범위인데 반하여 20℃에서는 같은 시간대에 pH 3.5~3.7정도 온도가 높을수록 물김치의 숙성 시간도 더 단축된다는 보고가 있는데, 이는 본 실험의 결과와도 동일한 경향이었다.The higher the storage temperature, the lower the pH, and the faster the acidification of the water kimchi. The pH of the water kimchi changed slightly depending on the storage temperature, so it was 4.4 ~ 4.7 at 72 hours at a low temperature of 1 ℃. On the other hand, at 20 ℃, the higher the pH of 3.5 ~ 3.7 at the same time, the shorter the ripening time of water kimchi, which is the same trend as the result of this experiment.
3. 물김치의 산도변화3. Change in pH of Water Kimchi
물김치의 숙성중 젖산 발효에 의해서 생성되는 산 함량의 증가는 물김치의 숙성중 가장 큰 성분변화이므로 산도나 pH의 측정은 물김치의 숙성 정도를 알 수 있는 지표로 사용되고 있다.The increase in acid content produced by lactic acid fermentation during the fermentation of water kimchi is the biggest component change during the fermentation of water kimchi, so the measurement of acidity or pH is used as an indicator to know the degree of ripening of water kimchi.
개인의 기호도에 따라 차이가 있으나 완숙기의 산도는 약 0.6%정도이며 이보다 산도가 현저히 높거나 낮으면 과숙된 물김치로 품질이 현저히 저하된다.Although there is a difference according to individual preference, the acidity of ripening season is about 0.6%. If the acidity is significantly higher or lower than this, the quality of kimchi decreases significantly.
과숙된 물김치는 신맛이 강하고 휘발성냄새 성분도 현저히 증가하여 냄새도 강해지게 된다(박과 이 2005).The overcooked water kimchi has a sour taste and a significant increase in volatile odor, resulting in a strong odor (Park and Lee 2005).
5℃와 25℃로 저장 온도를 달리하여 4일과 8일간 저장하였을 때 산도의 변화를 분석한 결과는 하기의 표 5와 같다. The results of analyzing the change in acidity when stored for 4 days and 8 days at different storage temperatures at 5 ° C. and 25 ° C. are shown in Table 5 below.
이때, 물김치의 경우 pH는 큰 차이가 없었으나 산도는 5℃에 저장한 시료도 1.0%이상의 범위였다. At this time, the pH of the water kimchi did not have a big difference, but the acidity of the sample stored at 5 ℃ range of more than 1.0%.
Storage temperature
5℃
5 ℃
25℃
25 ℃
(a-e실험결과는 3회이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치의 종류 간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임.)(The results of ae test were shown as average and deviation after 3 or more repetitive experiments, and the statistically significant difference between types of water kimchi according to the same storage period and storage temperature was analyzed. The deviation range was p <0.05.)
저온 숙성한 물김치의 경우 고온 숙성한 물김치에 비하여 pH값은 더 높은데 반해 신맛은 더 강한데 이는 산미를 주는 유기산과 함께 생성되는 탄산가스의 국물 내 용존량이 다르기 때문으로, 탄산가스는 저온에서 물김치 국물에 녹아 톡 쏘는 맛을 냄으로써 상쾌한 맛을 제공하며 매운맛을 상승시키므로 더 신맛이 강하게 느껴지도록 하는 원인이 된다는 보고(박과 이 2005)로 미루어 볼 때 본 실험의 결과 pH의 범위가 유사함에도 불구하고 물김치의 산도가 더 높은 것도 국물이 많아 그 속에 용존하는 탄산가스가 상대적으로 많기 때문으로 판단된다.In the case of low temperature ripened water kimchi, the pH value is higher than the high temperature matured water kimchi, but the sour taste is stronger because carbon dioxide gas is different from the dissolved dissolved carbon dioxide produced in the broth. The results of this experiment showed that the pH ranges similar to the results of this experiment, as it is reported that it dissolves in the kimchi broth and gives a refreshing taste and raises the spicy taste and thus makes it sour. The higher acidity of water kimchi is also due to the higher amount of broth and the higher amount of carbon dioxide dissolved therein.
물김치의 산도 변화는 발효중 젖산균이 원재료나 양념중의 당류를 이용하여 생성된 젖산 및 유기산에 의한 것으로, 젖산(lactic acid)과 숙신산(succinic acid), 말산(malic acid) 등은 생성량이 적으며 물김치의 산도 변화에 젖산균이 가장 크게 작용하는 것으로 알려져 있다(박과 김 2008).The change in acidity of water kimchi is caused by lactic acid and organic acid produced by lactic acid bacteria during fermentation using sugars in raw materials or condiments. Lactic acid, succinic acid and malic acid are produced less. It is known that lactic acid bacteria have the greatest effect on the acidity change of water kimchi (Pak and Kim 2008).
물김치의 발효초기에는 호기성 미생물이 다양하게 증식하다가 서서히 젖산균의 수가 증가하며 효모도 일정 수준을 유지한다(Cheigh and Park 1994). During the early fermentation of water kimchi, various aerobic microorganisms multiply, and the number of lactic acid bacteria gradually increases, and the yeast also maintains a certain level (Cheigh and Park 1994).
초기의 호기성 미생물이 자라면서 산소를 사용하고 탄산가스를 생성하는 미생물에 의해서 탄산가스가 축척됨으로서 산소가 없는 상태인 혐기성이 되며, 이때부터 젖산균이 빠르게 증식하여 산도는 증가하고 pH는 낮아져 산성화 된다. As the aerobic microorganisms grow in the early stages, carbon dioxide is accumulated by the microorganisms that use oxygen and produce carbon dioxide gas, so that it becomes anaerobic in the absence of oxygen. From this time, the lactic acid bacteria grow rapidly, the acidity increases and the pH decreases and becomes acidic.
물김치의 발효에 관여하는 수많은 미생물들 중 산생성균과 향기를 내는 균이 동시에 증식하면서 물김치 특유의 향미 발현에 기여하게 된다(Kim and Shin 2008).Among the many microorganisms involved in fermentation of water kimchi, acid-producing and fragrance-causing bacteria multiply at the same time, contributing to the unique flavor of water kimchi (Kim and Shin 2008).
4. 물김치의 항산화활성 4. Antioxidant Activity of Water Kimchi
에이비티에스(ABTs) 라디칼 소거활성 측정법은 과황산칼륨과(potassium persulfate)의 반응에 의해 생성된 ABTS+이 시료 중의 항산화성 물질에 의해 제거되어 라디칼 특유의 청록색이 탈색되는 것을 이용하여 항산화력을 측정하는 방법이다(Li 등 2007). ABTs radical scavenging activity assay ABTS + produced by the reaction of potassium persulfate is removed by the antioxidant in the sample, and the antioxidant activity is measured by decolorizing the blue-green color of the radical (Li et al. 2007).
전자공여능은 페놀릭산(phenolic acid)과 플라보노이드(flavonoids) 등 페놀성 물질에 의한 항산화 작용의 지표이며 환원력이 큰 물질일수록 전자공여능은 높으며, 디피피에이치(DPPH) 라디칼 소거능이 높으면 자유라디칼을 환원시키거나 상쇄시키는 능력이 높아 항산화활성 및 활성산소와 같은 자유라디칼의 소거작용 증진으로 인체 내 노화를 억제하는 효과가 있을 것으로 알려져 있다. The electron donating ability is an indicator of the antioxidant activity of phenolic substances such as phenolic acid and flavonoids. The higher the reducing power, the higher the electron donating ability. Its high ability to counteract is known to have the effect of inhibiting aging in the human body by enhancing the scavenging action of free radicals such as antioxidant activity and free radicals.
물김치의 기능성을 평가하기 위한 방법의 일환으로 물김치를 온도를 달리하여 저장하면서 항산화활성의 변화를 에이비티에스(ABTs) 라디칼 소거활성과 디피피에이치(DPPH) 전자공여능을 통하여 평가한 결과는 하기의 표6 및 표7과 같다. As part of the method for evaluating the functionality of water kimchi, the change of antioxidant activity while storing water kimchi at different temperatures was evaluated through ABTs radical scavenging activity and DPPH electron donating ability. Table 6 and Table 7 are as follows.
Storage temperature
5℃
5 ℃
25℃
25 ℃
(a-c실험결과는 3회이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치 종류간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임.)( Ac test results are shown as average and deviation after 3 or more repetitive experiments, and statistically significant difference between types of water kimchi according to the same storage period and storage temperature. The deviation range is p <0.05.)
상기 표6에 따르면, 저장온도에 따른 에이비티에스(ABTs) 라디칼 소거활성의 차이가 동일한 경향이었으며 저장기간이 경과할수록 활성도 증가하였는데, 이러한 경향의 차이는 김칫국물에 첨가된 한약재의 영향으로 추정되며, 김칫국물이 여러 성분의 균등화에 기여하므로 저장 온도에 따른 영향을 적게 받는 것으로 추정된다.According to Table 6, the difference of ABTs radical scavenging activity according to the storage temperature tended to be the same and the activity increased with the storage period. The difference of this tendency is estimated to be influenced by the herbal medicine added to kimchi soup. In addition, it is estimated that kimchi broth is less affected by storage temperature because it contributes to the equalization of various components.
하기의 표7과 같이 디피피에이치(DPPH)에 대한 전자공여능을 평가한 결과에서는 5℃에서 저장하였을 때 물김치는 저장기간이 경과할수록 디피피에이치(DPPH)에 대한 전자공여능이 증가하는 것으로 나타났다.As a result of evaluating the electron donating ability for DPPH as shown in Table 7 below, when the water kimchi was stored at 5 ° C, the electron donating ability for DPPH increased as the storage period elapsed.
물김치의 항산화활성에는 주재료 및 부재료에 함유된 항산화물질과 물김치의 숙성정도가 영향을 미치는 인자로 알려져 있는데, 모과 물추출물로 담금 물김치의 발효 중 전자공여능을 실험한 결과 모과 물추출물 첨가구는 초기 전자공여능이 약 90%로 높았다가 발효가 진행될수록 다소 감소하였으나 발효말기에도 대조군보다는 유의적으로 높은 수준이었으며 이는 모과에 있는 항산화 활성 물질이 영향을 미쳤기 때문이라는 보고(박 등 2008)가 있다. The antioxidant activity of water kimchi is known to be a factor that affects the antioxidant properties of main ingredients and subsidiary ingredients and the degree of maturation of water kimchi. The initial electron donating ability was high at about 90% and then decreased slightly as fermentation progressed. However, at the end of fermentation, it was significantly higher than that of the control group. .
물김치의 숙성정도와 항산화활성과의 상관성은 물김치를 여러 가지 용매로 추출한 후 리놀레익산이 함유된 반응계(linoleic system)에 첨가하여 산화반응을 시키면서 지방산의 산화반응에 항산화 효과를 비교 검토한 결과, 반응시간이 경과함에 따라 물김치의 추출물 첨가구에서는 첨가하지 않은 대조구에 비해 과산화물의 생성 및 유리라디칼 등에 대한 저해 효과가 현저하게 나타났으며 물김치의 발효기간에 따른 항산화성은 발효초기의 물김치보다 발효 숙성이 잘된 숙성 물김치에서 더 높았다는 보고(Kwon 등 1998)를 통하여 알 수 있다.The correlation between the degree of ripening and antioxidative activity of water kimchi was investigated by comparing the antioxidant effect of fatty acid oxidation with the addition of linoleic acid to the linoleic system. As a result, the inhibitory effect on peroxide production and free radicals was significantly higher in the water kimchi extract-added group than in the control group. It can be seen from the report (Kwon et al. 1998) that fermented ripened water kimchi was higher than kimchi.
Storage temperature
5℃
5 ℃
25℃
25 ℃
(a-c실험결과는 3회이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치 종류간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임.) ( Ac test results are shown as average and deviation after 3 or more repetitive experiments, and statistically significant difference between types of water kimchi according to the same storage period and storage temperature. The deviation range is p <0.05.)
65세 이상의 노인층을 대상으로 물김치의 섭취량을 조사하고 이들의 혈액 중 지질 산화와 관련한 인자를 조사한 결과 노인의 체내 총 유리기 농도는 물김치의 섭취량과 음의 상관관계를 보여 물김치의 섭취가 유리기의 생성을 유의적으로 억제시킬 수 있으며, 하이드록시라디칼의 농도도 동일한 경향이었다고 보고되어 있다(김 등 2002b). Investigation of water kimchi intake in elderly people over 65 years of age and their blood lipid-related factors showed that the total free radical concentration in the elderly was negatively correlated with the intake of water kimchi. It was reported that the production of was significantly inhibited, and the concentration of hydroxy radicals was also tended to be the same (Kim et al. 2002b).
본 실험의 결과와 이상의 보고들을 종합하여 볼 때 물김치는 다양한 재료의 첨가가 가능한 복합식품이므로 첨가되는 부재료에 따라 기능성을 가질 수 있으며, 그 숙성 정도 또한 물김치의 기능성에 영향을 미치는 중요 인자임을 알 수 있고, 물김치의 항산화 활성은 체내에서도 효과적임을 알 수 있다. Based on the results of this experiment and the above reports, water kimchi is a complex food that can be added with various ingredients, so it may have functionality depending on the ingredients added, and the degree of ripening is also an important factor affecting the functionality of water kimchi. It can be seen that the antioxidant activity of water kimchi is effective in the body.
5. 물김치의 항산화활성 5. Antioxidant Activity of Water Kimchi
물김치의 김칫국물에 배합되는 한약재 농축액의 재료는 백복신, 원지, 석창포 등 3가지 약재로 구성되어 있는데, 백복신은 감(甘), 평(平)하여 녕심안신(寧心安神), 이수삼습(利水濕), 건비보중(健脾補中) 시키고, 원지는 고(苦), 신(辛), 온(溫)하여 안신익지(安神益智), 진심(鎭心), 거담이규(去痰利竅)시키는 효능이 있다. The ingredients of the herbal medicine concentrate in the water kimchi broth are composed of three kinds of herbs: Baekboksin, Wonji, and Seokchangpo. Baekboksin is persimmon, flat, and Ningsimanxin and Yisu. (건 水濕), erected in the middle of the stomach, the base is hard, sour, warm, Anshin-ikji, sincerity, Geodam Lee Gyu (去痰 利 竅) has the effect of.
석창포는 신(辛), 온(溫)하여 개규안신(開竅安神), 화담습(化痰濕), 화중벽탁(和中濁)의 처방이 있다.Seokchangpo is Shin and On, and there are prescriptions for Gagyuan-sin-sin, Hwadam-san and Hwajung-byeol.
본 발명에서는 김칫국물에 한약재를 배함시켜 물김치의 섭취시 체내의 항산화를 통한 항노화 효능이 있음을 확인함으로써 물김치의 기능성을 생체외 실험을 통하여 확인하고자 하였다.In the present invention, to determine the functionality of the water kimchi through in vitro experiments by confirming the anti-aging effect through the antioxidant in the body when ingesting water kimchi by incorporating the herbal medicine to kimchi soup.
김칫국물의 항산화 특성을 확인하고자 한약재의 재료를 물김치에 첨가한 것과 동일한 조건에서 추출하여 여과한 다음, 에이비티에스(ABTs) 라디칼 소거활성과 디피피에이치(DPPH)에 대한 전자공여능을 측정한 결과는 각각 표8 및 표9와 같다. In order to check the antioxidant properties of kimchi soup, the extract was filtered under the same conditions as those added to the water kimchi, and the results were measured for the radical scavenging activity of ABTs and DPPH. Table 8 and Table 9, respectively.
백복신, 원지, 석창포의 각 에이비티에스(ABTs) 라디칼 소거활성은 시료의 첨가량이 증가할수록 높아지는 경향이었으나 이들을 모두 혼합한 한약재 농축액에 비해서는 그 활성이 매우 낮았다. The radical scavenging activities of ABTs of Baeksin, Wonji and Seokchangpo tended to increase as the amount of sample added increased, but the activity was very low compared to the herbal concentrates containing all of them.
3가지 재료 중 가장 활성이 높았던 원지의 경우 300 μL 첨가시 에이비티에스(ABTs) 라디칼 소거활성은 46.47%였으나 한약재 농축액의 경우는 200μL 첨가시에도 74.88%로 높은 활성을 나타내었다. The highest activity among the three materials was 46.47% of ABTs radical scavenging activity at 300 μL addition, but 74.88% at 200 μL addition of herbal extracts.
a-e실험결과는 3회 이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치 종류간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임. A-C동일 시료의 첨가농도에 따른 통계적인 유의차를 분석한 결과임 p<0.05. The results of ae experiments were expressed as mean and deviation after 3 or more experiments. The statistically significant difference between types of water kimchi according to the same storage period and storage temperature was analyzed. The deviation range was p <0.05. AC The result of statistically significant difference according to the addition concentration of the same sample p <0.05.
a-e실험결과는 3회 이상 반복실험한 후 평균과 편차로 나타내었으며, 동일 저장기간 및 저장 온도에 따른 물김치 종류간의 통계적인 유의차를 분석한 것으로 편차 범위는 p<0.05임. A-C동일 시료의 첨가농도에 따른 통계적인 유의차를 분석한 결과임 p<0.05. The results of ae experiments were expressed as mean and deviation after 3 or more experiments. The statistically significant difference between types of water kimchi according to the same storage period and storage temperature was analyzed. The deviation range was p <0.05. AC statistically significant difference according to the addition concentration of the same sample p <0.05.
이러한 경향은 DPPH에 대한 전자공여능에서도 동일하여 백복신, 원지, 석창포중 원지의 전자공여능이 가장 높았으나, 이들이 모두 혼합된 한약재 농축액의 DPPH에 대한 전자공여능에 비해서는 50% 수준에 불과하였다. This tendency was also the same in the electron donating ability of DPPH, the highest of the original donor capacity of Baeksin, Wonji, Seokchangpo, but only 50% compared to the electron donating ability of DPPH of the mixed herbal medicines.
즉, 원지 200 μL 및 300 μL 첨가 시 전자공여능은 각각 13.29%와 21.12%였으나 한약재 농축액의 전자공여능은 각각 28.17%와 43.64%로 유의적으로 더 높았다.In other words, the electron donating ability of 13.29% and 21.12% was added to 200 μL and 300 μL of the original paper, respectively, but the electron donating ability of Chinese herbal concentrate was 28.17% and 43.64%, respectively.
이와 같이, 본 발명의 상세한 설명에서는 구체적인 실시예에 관해 설명하였으나, 이는 본 발명의 범주에서 벗어나지 않는 한도내에서 여러가지 변형이 가능함은 물론이다. As described above, specific embodiments have been described in the detailed description of the present invention, but various modifications may be made without departing from the scope of the present invention.
그러므로, 본 발명의 실질적인 범위는 상술된 실시예에 의해 한정되어져서는 안되며, 후술하는 청구범위 뿐만 아니라 청구범위와 균등한 구성에 의해 정해져야 함은 당연하다.Therefore, the substantial scope of the present invention should not be limited by the above-described embodiment, but should be defined by the same structure as the claims as well as the claims described below.
Claims (1)
상기 물김치국물은 절인배추와 양념소가 버무려진 물김치 70.1∼75.9중량％에 대해, 한약재 농축액 12~13.3중량%, 배즙 2.4~4.4중량%, 무즙 2.4~4.4중량%, 다시마추출물 7.3~7.8중량%로 제조하되, 한약재 농축액은 백복신과 원지 그리고 석창포와와 감초를 물에 넣고 끓여 농축하는 것을 특징으로 하는 한약재를 이용한 기능성 물김치의 제조방법.In the manufacturing method of the functional water kimchi which pours a functional kimchi soup to the water kimchi which mixed water kimchi marinade to the pickled cabbage, and manufactures water kimchi,
The water kimchi broth is about 70.1 to 75.9% by weight of pickled cabbage and marinated water kimchi, 12 ~ 13.3% by weight of herbal medicine concentrate, 2.4 ~ 4.4% by weight of pear juice, 2.4 ~ 4.4% by weight of radish extract, 7.3-7.8 weight of kelp extract It is prepared in%, the herbal medicine concentrate is prepared by boiling and enriching Bokxin and Wonji and Seokchangpo and licorice in water to concentrate the functional water kimchi using the herbal medicine.
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| KR102218045B1 (en) * | 2020-07-21 | 2021-02-22 | 홍봉필 | Method for manufacturing kimchi using garlic peel extract and kimchi prepared thereby |
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| KR102344116B1 (en) * | 2020-06-30 | 2021-12-30 | 대구한의대학교산학협력단 | Composition for soybean paste reinforcing memory enhancement function having composite of Chongmyungtang and licorice |
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| KR20040019139A (en) * | 2002-08-21 | 2004-03-05 | 김애자 | The manufacturing method of leaf-mustard watery plain kimchi using ginseng |
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| KR102218045B1 (en) * | 2020-07-21 | 2021-02-22 | 홍봉필 | Method for manufacturing kimchi using garlic peel extract and kimchi prepared thereby |
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