KR101380635B1 - Kimchi for increasing vitality and manufacturing method thereof - Google Patents
Kimchi for increasing vitality and manufacturing method thereof Download PDFInfo
- Publication number
- KR101380635B1 KR101380635B1 KR1020120104378A KR20120104378A KR101380635B1 KR 101380635 B1 KR101380635 B1 KR 101380635B1 KR 1020120104378 A KR1020120104378 A KR 1020120104378A KR 20120104378 A KR20120104378 A KR 20120104378A KR 101380635 B1 KR101380635 B1 KR 101380635B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- kimchi
- functional
- vitamin
- Prior art date
Links
- 235000021109 kimchi Nutrition 0.000 title claims abstract description 121
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 235000015097 nutrients Nutrition 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 33
- 230000036541 health Effects 0.000 claims abstract description 25
- 239000013538 functional additive Substances 0.000 claims abstract description 21
- 235000013376 functional food Nutrition 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000021110 pickles Nutrition 0.000 claims description 66
- 239000000843 powder Substances 0.000 claims description 30
- 235000013311 vegetables Nutrition 0.000 claims description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 25
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 18
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 16
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims description 16
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 16
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 claims description 14
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 14
- 240000007124 Brassica oleracea Species 0.000 claims description 13
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 13
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 12
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 12
- 230000002708 enhancing effect Effects 0.000 claims description 11
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 10
- 239000011669 selenium Substances 0.000 claims description 10
- 229910052711 selenium Inorganic materials 0.000 claims description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 9
- 235000019152 folic acid Nutrition 0.000 claims description 9
- 239000011724 folic acid Substances 0.000 claims description 9
- 229910052742 iron Inorganic materials 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 8
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims description 8
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 229930003316 Vitamin D Natural products 0.000 claims description 8
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims description 8
- 229930003448 Vitamin K Natural products 0.000 claims description 8
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 8
- 239000011648 beta-carotene Substances 0.000 claims description 8
- 235000013734 beta-carotene Nutrition 0.000 claims description 8
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 8
- 229960002747 betacarotene Drugs 0.000 claims description 8
- 229960002685 biotin Drugs 0.000 claims description 8
- 235000020958 biotin Nutrition 0.000 claims description 8
- 239000011616 biotin Substances 0.000 claims description 8
- 239000011575 calcium Substances 0.000 claims description 8
- 229910052791 calcium Inorganic materials 0.000 claims description 8
- 235000001465 calcium Nutrition 0.000 claims description 8
- 239000010949 copper Substances 0.000 claims description 8
- 229910052802 copper Inorganic materials 0.000 claims description 8
- 229940055726 pantothenic acid Drugs 0.000 claims description 8
- 235000019161 pantothenic acid Nutrition 0.000 claims description 8
- 239000011713 pantothenic acid Substances 0.000 claims description 8
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 claims description 8
- 235000019166 vitamin D Nutrition 0.000 claims description 8
- 239000011710 vitamin D Substances 0.000 claims description 8
- 150000003710 vitamin D derivatives Chemical class 0.000 claims description 8
- 235000019168 vitamin K Nutrition 0.000 claims description 8
- 239000011712 vitamin K Substances 0.000 claims description 8
- 150000003721 vitamin K derivatives Chemical class 0.000 claims description 8
- 229940046008 vitamin d Drugs 0.000 claims description 8
- 229940046010 vitamin k Drugs 0.000 claims description 8
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 8
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 7
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims description 7
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 235000000421 Lepidium meyenii Nutrition 0.000 claims description 7
- 240000000759 Lepidium meyenii Species 0.000 claims description 7
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 7
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 claims description 7
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 7
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims description 7
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 7
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 7
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 7
- 229930003471 Vitamin B2 Natural products 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 229930003427 Vitamin E Natural products 0.000 claims description 7
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 7
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 7
- 229910052804 chromium Inorganic materials 0.000 claims description 7
- 239000011651 chromium Substances 0.000 claims description 7
- 229960003624 creatine Drugs 0.000 claims description 7
- 239000006046 creatine Substances 0.000 claims description 7
- 229960000304 folic acid Drugs 0.000 claims description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 7
- 235000012902 lepidium meyenii Nutrition 0.000 claims description 7
- 239000011777 magnesium Substances 0.000 claims description 7
- 229910052749 magnesium Inorganic materials 0.000 claims description 7
- 235000001055 magnesium Nutrition 0.000 claims description 7
- 239000011733 molybdenum Substances 0.000 claims description 7
- 229910052750 molybdenum Inorganic materials 0.000 claims description 7
- 229960003512 nicotinic acid Drugs 0.000 claims description 7
- 235000001968 nicotinic acid Nutrition 0.000 claims description 7
- 239000011664 nicotinic acid Substances 0.000 claims description 7
- 229910052700 potassium Inorganic materials 0.000 claims description 7
- 239000011591 potassium Substances 0.000 claims description 7
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 7
- 229960002477 riboflavin Drugs 0.000 claims description 7
- 235000019155 vitamin A Nutrition 0.000 claims description 7
- 239000011719 vitamin A Substances 0.000 claims description 7
- 235000019164 vitamin B2 Nutrition 0.000 claims description 7
- 239000011716 vitamin B2 Substances 0.000 claims description 7
- 235000019158 vitamin B6 Nutrition 0.000 claims description 7
- 239000011726 vitamin B6 Substances 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 235000019165 vitamin E Nutrition 0.000 claims description 7
- 229940046009 vitamin E Drugs 0.000 claims description 7
- 239000011709 vitamin E Substances 0.000 claims description 7
- 229940045997 vitamin a Drugs 0.000 claims description 7
- 229940011671 vitamin b6 Drugs 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000011701 zinc Substances 0.000 claims description 7
- 229910052725 zinc Inorganic materials 0.000 claims description 7
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 claims description 6
- 229930003451 Vitamin B1 Natural products 0.000 claims description 6
- 229940109850 royal jelly Drugs 0.000 claims description 6
- 229960003495 thiamine Drugs 0.000 claims description 6
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 6
- 235000010374 vitamin B1 Nutrition 0.000 claims description 6
- 239000011691 vitamin B1 Substances 0.000 claims description 6
- 241000190633 Cordyceps Species 0.000 claims description 5
- 229930003779 Vitamin B12 Natural products 0.000 claims description 5
- 239000005417 food ingredient Substances 0.000 claims description 5
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 5
- 235000019163 vitamin B12 Nutrition 0.000 claims description 5
- 239000011715 vitamin B12 Substances 0.000 claims description 5
- 241000219198 Brassica Species 0.000 claims description 4
- 235000003351 Brassica cretica Nutrition 0.000 claims description 4
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 claims description 4
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 229910052748 manganese Inorganic materials 0.000 claims description 4
- 239000011572 manganese Substances 0.000 claims description 4
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 4
- 235000010460 mustard Nutrition 0.000 claims description 4
- 235000002378 plant sterols Nutrition 0.000 claims description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 3
- 229930182816 L-glutamine Natural products 0.000 claims description 3
- 229940108928 copper Drugs 0.000 claims description 3
- 239000011630 iodine Substances 0.000 claims description 3
- 229910052740 iodine Inorganic materials 0.000 claims description 3
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 241000237536 Mytilus edulis Species 0.000 claims 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- 235000020638 mussel Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 29
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 29
- 240000008067 Cucumis sativus Species 0.000 description 18
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 18
- 235000020995 raw meat Nutrition 0.000 description 11
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 10
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 10
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 10
- 240000002234 Allium sativum Species 0.000 description 9
- 235000004611 garlic Nutrition 0.000 description 9
- 238000011084 recovery Methods 0.000 description 9
- 241000234282 Allium Species 0.000 description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 230000006872 improvement Effects 0.000 description 6
- 241000332371 Abutilon x hybridum Species 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 5
- 239000001728 capsicum frutescens Substances 0.000 description 5
- 238000012423 maintenance Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000001301 oxygen Substances 0.000 description 5
- 229910052760 oxygen Inorganic materials 0.000 description 5
- 235000021574 pickled cabbage Nutrition 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000011164 ossification Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 240000006891 Artemisia vulgaris Species 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- FFFHZYDWPBMWHY-VKHMYHEASA-N L-homocysteine Chemical compound OC(=O)[C@@H](N)CCS FFFHZYDWPBMWHY-VKHMYHEASA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 2
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000023555 blood coagulation Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 229940014144 folate Drugs 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000004220 muscle function Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 208000004296 neuralgia Diseases 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000022558 protein metabolic process Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940104925 vitamin b 12 3 mg Drugs 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 208000017657 Menopausal disease Diseases 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000036848 Porzana carolina Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 description 1
- 244000017714 Prunus persica var. nucipersica Species 0.000 description 1
- 241000218206 Ranunculus Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- AUYYCJSJGJYCDS-LBPRGKRZSA-N Thyrolar Chemical class IC1=CC(C[C@H](N)C(O)=O)=CC(I)=C1OC1=CC=C(O)C(I)=C1 AUYYCJSJGJYCDS-LBPRGKRZSA-N 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000009429 distress Effects 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000000276 neural tube Anatomy 0.000 description 1
- 230000007472 neurodevelopment Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000955 prescription drug Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000005495 thyroid hormone Substances 0.000 description 1
- 229940036555 thyroid hormone Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/33—High-energy foods and drinks, sports drinks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 활력 증진용 기능성 김치 및 그 제조방법에 관한 것으로서, 본 발명에 따른 김치의 제조방법은 김치 원재료에 양념을 첨가하여 김치를 제조하는 과정에서 상기 김치 원재료 100중량부에 대하여 활력 증진용 기능성 첨가제 10 내지 30중량부를 더 첨가하되, 상기 활력 증진용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지는 것을 특징으로 한다. 상기한 본 발명에 따라 제조된 김치는 활력 증진을 도모할 수 있는 건강기능식품원료를 다량 포함하고 있어 활력장애환자에게 유용하게 사용될 수 있다. The present invention relates to a functional kimchi for vitality enhancement and a method of manufacturing the same, the production method of the kimchi according to the present invention is added to the kimchi ingredients seasoning in the process of manufacturing kimchi by adding seasoning to the kimchi raw material 100 parts by weight of the vitality enhancement functional 10 to 30 parts by weight of an additive is further added, wherein the vitality-enhancing functional additive is characterized by consisting of 80 to 99% by weight of the health functional food material and 1 to 20% by weight of functional nutrients. Kimchi prepared according to the present invention includes a large amount of functional food raw materials that can promote vitality can be usefully used in patients with vitality disorder.
Description
본 발명은 기능성 김치 및 그 제조방법에 관한 것으로서, 보다 상세하게는 김치의 고유 효능에 활력이 떨어진 사람의 건강유지나 건강증진, 체질개선을 도모하여 활력 증진 및 병후회복을 도울 수 있도록 한 기능성 김치 및 그 제조방법에 관한 것이다.
The present invention relates to a functional kimchi and a method for manufacturing the same, and more particularly, functional kimchi that can help to improve vitality and recovery of disease by promoting health maintenance, health promotion, and constitution improvement of people whose vitality is inherent in kimchi. And a manufacturing method thereof.
우리나라 고유의 전통 식품인 김치는 배추, 무우 등 야채를 유산균 발효시켜 제조되는 저장 식품으로, 각종 비타민, 무기질 등의 영양분과 섬유소가 풍부하여 성인병 예방 및 항암 효과도 있는 것으로 보고되어 있으며, 그 독특한 풍미와 함께 점차 세계 시장에서도 우수한 건강식품으로 알려지고 있다.It is reported that kimchi, which is a traditional food of Korea, is a preserved food prepared by fermenting vegetables such as Chinese cabbage and radish, and is rich in various nutrients such as vitamins and minerals and fiber, , It is increasingly known as an excellent health food in the world market.
이러한 한국 고유의 발효식품인 김치는 사용재료가 주로 채소이기 때문에 단백질과 지방질 등의 주요 영양성분은 빈약하지만 비타민과 무기질을 많이 함유하고 있으며, 발효 중에 생성되는 각종 유기산은 식욕을 증진시키고 장내에 있는 유익한 미생물의 번식을 촉진시키는 반면, 유해균을 억제시켜 주는 유익한 식품으로 알려져 있다.Since kimchi, which is a unique fermented food in Korea, is mainly used as a vegetable, major nutrients such as protein and fat are poor, but it contains a lot of vitamins and minerals. Various organic acids produced during fermentation promote appetite It promotes beneficial microbial propagation, while it is known as a beneficial food that inhibits harmful bacteria.
이러한 김치는 주재료가 되는 채소의 종류에 따라서 배추김치, 열무김치, 무김치, 갓김치, 깍두기, 겉절이, 생채 등 여러 가지가 있고, 양념의 농도에 따라서도 물김치, 동치미 등 그 종류가 매우 다양하다. 김치의 제조 방법도 여러 가지로 알려져 있는데, 대체로, 김치는 그 주재료가 되는 배추 또는 무우를 일정 시간 동안 소금에 절이고 씻어낸 후 고춧가루, 생강, 마늘, 젓갈 등의 각종 양념을 적절한 비율로 첨가하여 적정 온도에서 일정 기간 동안 발효시켜 제조되고 있다. There are various kinds of kimchi such as Chinese cabbage kimchi, radish kimchi, mugi kimchi, mustard kimchi, kakdugi kimchi, gangbang kimchi, and raw kimchi depending on the kinds of vegetables which are main ingredients. Kimchi is generally known to be produced in various ways. In general, kimchi is prepared by washing the Chinese cabbage or radish which is the main ingredient in salt for a certain period of time and adding various kinds of seasoning such as red pepper powder, ginger, garlic, And fermented at an appropriate temperature for a certain period of time.
이와 같이 제조된 김치는 발효시키는 온도 및 시간에 따라 상쾌한 신맛 등 특유의 여러 가지 맛을 가지게 되며, 여러 가지 맛 중 짠맛은 식염의 농도에 따라 쉽게 조절될 수 있고, 그 외의 맛은 첨가된 다양한 부재료와 발효 또는 숙성과정에 의해 결정된다. The kimchi thus prepared has various unique tastes such as a refreshing sour taste depending on the temperature and time of fermentation. The salty taste of various tastes can be easily controlled according to the concentration of the salt, And the fermentation or aging process.
최근에는 전통적 김치 외에도 인체에 유용한 영양성분과 생리활성 성분을 가지는 차별화된 새로운 기능성 김치에 대한 연구가 활발히 진행되고 있다. 그러나 현재까지 알려진 기능성 김치는 특정한 채소를 주재로 하여 전통적인 방법에 의해 제조되는데, 그에 따라 다양한 종류의 김치에 동일한 기능성을 부여하는 데에는 한계가 있다. 또한 종래의 기능성 김치는 특정한 채소를 사용하여 제조됨에 따라 여러 가지 기능이 동시에 부여되는데, 그에 따라 특정한 기능성을 부여한 김치, 예를 들어 김치의 고유 효능에 활력을 증진시킬 수 있는 기능을 부가한 김치를 제조하는 것은 어렵다는 단점이 있다.
Recently, researches on new and differentiated functional kimchi having nutritional and physiologically active ingredients useful for the human body in addition to traditional kimchi have been actively conducted. However, functional kimchi known to date is produced by a traditional method based on a particular vegetable, accordingly there is a limit to give the same functionality to various kinds of kimchi. In addition, the conventional functional kimchi is produced using a particular vegetable, so that various functions are given at the same time, according to the kimchi that has given a specific functionality, for example, kimchi added the ability to enhance the vitality of the unique efficacy of kimchi It has a disadvantage that it is difficult to manufacture.
이에 본 발명은 상기한 종래의 문제점을 해소하기 위한 것으로서, 배추김치, 무김치, 열무김치, 갓김치, 깍두기, 생채, 겉절이 등과 같은 다양한 종류의 김치에 활력을 증진시켜 줄 수 있는 동일한 기능성을 부여함으로서 전통적인 김치의 효능은 그대로 유지하면서 활력이 떨어진 사람의 건강유지나 건강증진, 체질개선을 통한 활력 증진 및 병자의 병후 회복을 도울 수 있도록 한 활력 증진용 기능성 김치 및 그 제조방법을 제공하는데 그 목적이 있다.
Accordingly, the present invention is to solve the above-mentioned conventional problems, by providing the same functionality that can enhance the vitality to various kinds of kimchi, such as cabbage kimchi, radish kimchi, radish kimchi, gatchi kimchi, kakdugi, raw vegetables, shredding, etc. The purpose of the present invention is to provide a functional kimchi for vitality enhancement and a method of manufacturing the same to help maintain vitality of the kimchi while maintaining vitality, health promotion, constitution improvement, and recovery from the sick.
상기한 목적을 달성하기 위하여 본 발명은 The present invention to achieve the above object
김치 원재료에 양념을 첨가하여 김치를 제조하는 방법에 있어서, A method for producing kimchi by adding seasoning to a raw material of kimchi,
상기 김치 원재료 100중량부에 대하여 활력 증진용 기능성 첨가제 10 내지 30중량부를 더 첨가하되, 10 to 30 parts by weight of the functional additive for improving vitality is further added to 100 parts by weight of the kimchi raw material,
상기 활력 증진용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지며, The functional additives for vitality enhancement is made up of 80 to 99% by weight of the health functional food ingredients and 1 to 20% by weight of functional nutrients,
상기 건강기능식품원료는 매실추출물 1 내지 3중량부, 로얄젤리 0.5 내지 2중량부, 동충하초발효추출물 0.1 내지 3중량부, 마카젤라틴화분말 1.5 내지 3중량부, 발효생성아미노산 복합물 2.7 내지 7중량부, 크레아틴 1 내지 5중량부 및 L-글루타민 3 내지 5중량부를 포함하여 이루어지며, The health functional food raw materials are 1 to 3 parts by weight of plum extract, 0.5 to 2 parts by weight of royal jelly, cordyceps fermented extract 0.1 to 3 parts by weight, maca gelatinized powder 1.5 to 3 parts by weight, fermented amino acid complex 2.7 to 7 parts by weight Containing 1 to 5 parts by weight of creatine and 3 to 5 parts by weight of L-glutamine,
상기 기능성영양소는 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루지는 것을 특징으로 하는 활력 증진용 기능성 김치의 제조방법을 제공한다. The functional nutrients are vitamin E 3 to 400 parts by weight, vitamin B1 0.3 to 100 parts by weight, vitamin B2 0.36 to 40 parts by weight, niacin 3.9 to 23 parts by weight, vitamin B12 0.0003 to 2 parts by weight, vitamin B6 0.45 to 67 parts by weight , Vitamin C 30 to 1000 parts by weight, calcium 210 to 800 parts by weight, magnesium 66 to 250 parts by weight, iron 4.5 to 15 parts by weight, zinc 12 to 12 parts by weight, selenium 0.015 to 0.135 parts by weight, chromium 0.015 to 9 parts by weight It provides a method of producing a functional kimchi for vitality enhancement, characterized in that made.
상기 건강기능식품원료는 레시틴, 식물스테롤, 버섯분말, 자라분말, 건조효모 및 화분으로 이루어진 군에서 선택된 적어도 하나를 더 포함할 수 있다. The health functional food raw material may further include at least one selected from the group consisting of lecithin, plant sterols, mushroom powder, growing powder, dry yeast and pollen.
상기 레시틴은 1.2 내지 18중량부, 상기 식물스테롤 0.8 내지 3중량부, 상기 버섯분말은 1.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.5 내지 1중량부 및 상기 화분은 0.5 내지 1중량부 포함될 수 있다. The lecithin is 1.2 to 18 parts by weight, the plant sterol 0.8 to 3 parts by weight, the mushroom powder is 1.5 to 2 parts by weight, the grow powder is 1 to 3 parts by weight, the dry yeast is 0.5 to 1 parts by weight and the pollen 0.5 to 1 part by weight may be included.
상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함할 수 있다. The functional nutrient may further include at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium.
상기 비타민A는 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함될 수 있다. The content of vitamin A is from 0.21 to 1 part by weight, the content of beta carotene is from 1.26 to 7 parts by weight, the content of vitamin D is from 0.0015 to 0.01 part by weight, the content of vitamin K is from 0.0165 to 1 part by weight, the content of pantothenic acid is from 1.5 to 200 parts by weight, 0.4 to about 0.4 parts by weight of biotin, about 0.45 to about 7 parts by weight of copper, about 0.0225 to about 0.15 parts by weight of iodine, about 0.6 to about 3.5 parts by weight of manganese, about 0.0075 to about 0.23 parts by weight of molybdenum, and about 1050 to about 3700 parts by weight of potassium, Wealth may be included.
상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌 및 짠지로 이루어진 군으로부터 선택된 어느 하나일 수 있다. The kimchi may be any one selected from the group consisting of Chinese cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, Dongchimi, parsley, raw vegetables, pickled vegetables and salty rice.
상기 활력 증진용 기능성 첨가제는 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것일 수 있다. The vitality enhancing functional additive may be added to the seasoning and then added to the kimchi raw materials.
상기한 목적을 달성하기 위하여 본 발명은 상기 제조방법에 의해 제조된 것임을 특징으로 하는 활력 증진용 기능성 김치를 제공한다. In order to achieve the above object, the present invention provides a functional kimchi for enhancing vitality, characterized in that it is manufactured by the manufacturing method.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 것임을 특징으로 하는 활력 증진용 기능성 김치를 제공한다. In another aspect, the present invention provides a functional kimchi for vitality enhancement, characterized in that by drying the kimchi produced by the above production method to be less than 10% moisture content.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 후 1mm 내지 10mm의 그래뉼화 시킨 것임을 특징으로 하는 활력 증진용 기능성 김치를 제공한다. In another aspect, the present invention provides a functional kimchi for vitality enhancement, characterized in that the kimchi prepared by the manufacturing method to dry the water content to 10% or less and then granulated 1mm to 10mm.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 후 50 내지 100메쉬로 분말화시킨 것임을 특징으로 하는 활력 증진용 기능성 김치를 제공한다.
In another aspect, the present invention provides a functional kimchi for vitality enhancement, characterized in that the kimchi prepared by the manufacturing method is dried to 50 to 100 mesh after the water content to 10% or less.
상기한 본 발명에 따라 제조된 김치는 활력 증진을 도모할 수 있는 건강기능식품원료를 다량 포함하고 있어 활력이 떨어진 사람이나 병후 회복을 위한 환자에게 유용하게 사용될 수 있다. 특히 활력이 떨어진 사람이나 병후 회복을 위한 환자가 의약품을 복용하면서 본 발명에 따른 활력 증진용 기능성 김치를 식사 때 취식하게 되면 건강유지나 건강증진, 체질개선을 통한 활력증진 및 병후회복을 도울 수 있을 뿐만 아니라 체내에 결핍되기 쉬운 영양소를 보충하여 줄 수 있다.
Kimchi prepared according to the present invention includes a large amount of functional food raw materials that can promote the vitality can be usefully used for those who have lost vitality or patients for the recovery of the disease. In particular, if the person who has lost vitality or a patient for recovery of illness after taking medicines and eats the functional kimchi for vitality enhancement according to the present invention can not only help maintain health or improve health, improve constitution, and recover from illness. But it can supplement nutrients that are easily deficient in the body.
이하 본 발명을 상세하게 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
본 발명에 따른 활력 증진용 기능성 김치의 제조방법은 김치 원재료에 양념을 첨가하여 김치를 제조 시 상기 김치 원재료 100중량부에 대하여 활력 증진용 기능성 첨가제 10 내지 30중량부를 더 첨가하여 김치를 제조하는 것을 특징으로 한다.
The production method of the functional kimchi for vitality enhancement according to the present invention is to prepare kimchi by adding 10 to 30 parts by weight of vitality enhancing functional additives to 100 parts by weight of the kimchi raw materials when adding kimchi seasoning to the kimchi raw materials. .
본 발명에서 김치라 함은 통상의 김치 원재료에 양념을 첨가하여 제조되는 당해분야에서 일반적으로 알려진 것을 통칭한다. In the present invention, kimchi refers to those generally known in the art prepared by adding seasoning to conventional kimchi raw materials.
김치 원재료는 제조하고자 하는 김치의 종류에 따라 달라질 수 있다. 상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌로 이루어진 군으로부터 선택된 어느 하나일 수 있다. The raw material of kimchi may vary depending on the kind of kimchi to be produced. The kimchi may be any one selected from the group consisting of Chinese cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, Dongchimi, courgette, raw vegetables and pickled vegetables.
좀 더 구체적으로 예를 들면 상기 김치는 배추김치, 무김치, 오이김치, 기타채소김치, 석박지, 어패김치, 육류김치, 해조류김치, 물김치 등이 있다.More specifically, for example, the above-mentioned kimchi includes Chinese cabbage kimchi, mugi kimchi, cucumber kimchi, other vegetable kimchi, sago rice paper, fresh fish kimchi, meat kimchi, seaweed kimchi, and water kimchi.
또한 깍두기는 무깍두기, 부추깍두기, 우엉깍두기, 풋고추잎깍두기. 쑥갓깍두기, 오이깍두기, 쑥깍두기, 대구깍두기, 북어무깍두기, 해물깍두기, 곤쟁이젓깍두기, 창란젓깍두기, 모젓깍두기, 무청깍두기 등을 예로 들 수 있다. Also diced radish, leek radish, burdock radish, green pepper leaf radish. Examples include cucumber mushroom, cucumber mushroom, mugwort mushroom, cod mushroom, mushroom mushroom, seafood mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom.
겉절이에는 배추겉절이, 얼갈이겉절이, 하루나겉절이, 양배추겉절이, 상치겉절이, 오이겉절이, 부추겉절이, 달래겉절이, 더덕겉절이, 가지겉절이, 쑥갓겉절이, 돌나물겉절이, 당근겉절이, 파셀리겉절이, 셀러리겉절이, 풋고추겉절이, 깻잎겉절이, 봄동겉절이, 부로콜리겉절이 등을 예로 들 수 있다. On the outer folds, the Chinese cabbage folds, Chinese roe folds, Haruna folds, Cabbage folds, Lettuce folds, Cucumber folds, Leek folds, Soothe folds, Muduk folds, Eggplant folds, Carrot folds, Carrot scallops, Carrots folds, Celery rolls, Some examples are sesame leaf, spring berry leaf, blooming collie leaf, and the like.
또한 생채에는 무생채, 배추생채, 양배추생채, 도라지생채, 노각생채, 파생체, 달래생채, 수삼생체, 쑥갓생채, 풋마늘생채, 도라지오이생채, 고구마생채, 오이생채, 소라오이생채, 미역오이생채, 더덕생채, 오징어생채, 무꼴뚜기젓생채, 해파리생채, 파래젓생채, 두부생채, 제육생채, 더덕생무침, 도라지무침, 달래무침, 상추무침 등을 예로 들 수 있다. In addition, raw vegetables, cabbage vegetables, cabbage vegetables, bellflower vegetables, shell vegetables, derivatives, soothing vegetables, fresh ginseng vegetables, mugwort vegetables, green garlic vegetables, bellflower cucumber vegetables, sweet potato vegetables, cucumber vegetables, sora cucumber vegetables, seaweed cucumber vegetables, Examples are Duck meat, squid raw meat, raw squid meat, jellyfish raw meat, green rice raw meat, tofu raw meat, raw meat raw meat, raw meat raw meat, bellflower raw meat, soya meat raw meat and lettuce meat raw meat.
장아찌에는 오이장아찌, 오이통장아찌, 오이소장아찌, 오이갑장아찌, 오이숙장아찌, 오이고추장장아찌, 오이간장장아찌, 오이장아찌무침, 오이볶음, 마늘짱아찌, 마늘쫑장아찌, 풋마늘장아찌, 통마늘장아찌, 마늘고추장장아찌, 무우말랭이장아찌, 무우말랭이엿장아찌, 무우숙장아찌, 무우장아찌, 무우채장아찌, 무우볶음장아찌, 무우청장아찌, 열무장아찌, 동치미무우장아찌, 가지장아찌, 가지통장아찌, 파장아찌, 실파장아찌, 고추장아찌, 풋고추장아찌무침, 풋고추장아찌, 고춧잎장아찌, 고추고추장장아찌, 고추간장장아찌, 양파장아찌, 토란장아찌, 토란대장아찌, 깻잎장아찌, 갓장아찌, 도라지장아찌, 산초장아찌, 노각장아찌, 송이장아찌, 더덕장아찌, 부추장아찌, 콩잎장아찌, 미나리장아찌, 달래장아찌, 참외장아찌, 살구장아찌, 천도복숭아장아찌, 머위장아찌, 매실소엽장아찌, 매실장아찌, 호두장아찌 대추장아찌, 밤장아찌, 은행장아찌, 감장아찌, 수박장아찌, 달걀장아찌, 갑오징어장아찌, 북어장아찌, 조개장아찌, 전복장아찌, 김장아찌, 미역장아찌, 돌김장아찌, 배추장아찌, 호배추장아찌, 배추속대장아찌, 배추김치장아찌, 모듬장아찌, 도토리묵장아찌, 청포묵장아찌, 물외장아찌 등을 예로 들 수 있다. There are various kinds of pickles such as cucumber pickles, cucumber pickles, oise pickles, cucumber pickles, cucumber pickles, cucumber pickles, cucumber pickles, cucumber pickles, cucumber pickles, cucumber pickles, garlic pickles, pickled pickles, pickled pickles, garlic pickled pickles, It is a kind of pickled radish, radish pickled radish, radish pickled radish, pickled radish, radish pickled radish, radish pickled radish, radish pickled pickled radish, radish pickled pickled radish, pickled radish pickled radish, Dongchimi radish pickled pickle, Onion pickles, onion pickles, onion pickles, onion pickles, onion pickles, onion pickles, onion pickles, fresh pickles, bellflower pickles, pickles pickles, pickles pickles, pickles pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, pickled pickles, Soybean Leaf Pickles, Buttercup Pickles, Soothing Pickles, Melon Pickles, Apricot Pickles, Nectarines , Pickled pickles, pickled plum pickles, pickled pickles, walnut pickles, pickled pickles, chestnut pickles, ginkgo pickles, persimmon pickles, watermelon pickles, egg pickles, cuttlefish pickles, north eel pickles, shellfish pickles, abalone pickles, kim jang pickles, seaweed pickles, Cabbage pickles, cabbage pickles, cabbage kimchi pickles, assorted pickles, mulberry pickles, pickled pickles, and pickled pickles.
또한 짠지에는 골짠지, 골곰짠지, 무우짠지, 무북어짠지, 무우청짠지, 마늘짠지, 케일짠지, 마늘선짠지, 배추짠지, 콩나물짠지, 오이짠지, 삭힌 고추짠지, 도라지짠지, 더덕짠지 등을 들 수 있다.
Also, the salty papers include corrugated paper, gourd paper, radish paper, radish paper, radish blue paper, garlic paper, kale paper, garlic wire paper, cabbage paper, bean sprouts paper, cucumber paper, cut red pepper paper, bellflower paper, and deodeok paper. .
또한 본 발명에서 양념은 제조하고자 하는 김치의 종류에 따라 다양하게 변경될 수 있는 것으로서, 이는 당해분야의 통상의 기술자라면 용이하게 제조하여 첨가할 수 있는 것이다. 본 발명에서 이러한 양념의 조성을 한정하는 것은 아니다.
In addition, the seasoning in the present invention can be variously changed according to the kind of kimchi to be manufactured, and it can be easily manufactured and added to ordinary skill in the art. The present invention does not limit the composition of such seasonings.
상기한 다양한 종류의 김치를 제조하기 위하여 김치 원재료에 양념을 첨가하여 김치를 제조 시 본 발명에서는 상기 김치 원재료 100중량부에 대하여 활력 증진용 기능성 첨가제 10 내지 30중량부를 더 첨가하게 된다. In the present invention, when the kimchi is prepared by adding seasoning to the kimchi raw materials in order to manufacture the various kinds of kimchi described above, 10 to 30 parts by weight of the functional additive for enhancing vitality is further added to 100 parts by weight of the kimchi raw materials.
상기 활력 증진용 기능성 첨가제가 김치 원재료 100중량부에 대하여 10중량부 미만으로 첨가될 경우 활력 증진 효과가 떨어지는 문제점이 있으며, 30중량부를 초과할 경우 김치 고유의 효능과 맛이 떨어질 수 있다는 단점이 있다. If the functional additive for vitality enhancement is added less than 10 parts by weight with respect to 100 parts by weight of kimchi raw material, there is a problem that the vitality enhancement effect is lowered, if it exceeds 30 parts by weight there is a disadvantage that inherent efficacy and taste of kimchi may fall. .
본 발명에 따르면 활력 증진용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어진다. According to the present invention, the functional additive for vitality enhancement consists of 80 to 99% by weight of the health functional food raw material and 1 to 20% by weight of the functional nutrient.
상기 건강기능식품원료는 건강유지나 건강증진, 체질개선을 통한 활력증진 및 병후회복을 도울 수 있도록 하기 위한 목적으로 첨가된다. 본 발명에 따르면 상기 건강기능식품원료는 매실추출물 1 내지 3중량부, 로얄젤리 0.5 내지 2중량부, 동충하초발효추출물 0.1 내지 3중량부, 마카젤라틴화분말 1.5 내지 3중량부, 발효생성아미노산 복합물 2.7 내지 7중량부, 크레아틴 1 내지 5중량부 및 L-글루타민 3 내지 5중량부를 포함하여 이루어진다. The functional food raw materials are added for the purpose of helping to maintain health or health, to improve vitality and constitution recovery through constitution improvement. According to the present invention, the health functional food raw material is 1 to 3 parts by weight of plum extract, 0.5 to 2 parts by weight of royal jelly, cordyceps fermented extract 0.1 to 3 parts by weight, maca gelatinized powder 1.5 to 3 parts by weight, fermented amino acid complex 2.7 To 7 parts by weight, creatine 1 to 5 parts by weight and L- glutamine 3 to 5 parts by weight.
상기 건강기능식품원료들을 포함하여 이하의 설명에서 사용되고 있는 건강기능식품원료들은 식품의약품안전청에서 고시형 또는 개별인정형으로 등록된 원료들로서, 시중에서 용이하게 구입할 수 있는 것에 해당된다. The health functional food raw materials used in the following descriptions, including the functional food raw materials, are raw materials registered by the Korea Food and Drug Administration as a notification type or individual recognition type, and can be easily purchased on the market.
상기 매실추출물은 피로회복을 통해 활력을 증진할 수 있도록 도와주는 것으로서 1 내지 3중량부 포함되는 것이 바람직하다. The plum extract is preferably included 1 to 3 parts by weight to help promote vitality through fatigue recovery.
상기 로얄젤리는 건강 증진 및 유지에 도움을 주는 것으로서 0.5 내지 2중량부 포함되는 것이 바람직하다. The royal jelly is preferably contained 0.5 to 2 parts by weight to help promote health and maintenance.
상기 동충하초발효추출물, 마카젤라틴화분말, 발효생성아미노산 복합물 및 크레아틴은 지구력 증진, 운동시의 피로개선 및 운동수행능력 향상에 도움을 주는 것으로서, 상기 동충하초발효추출물은 0.1 내지 3중량부, 상기 마카젤라틴화분말은 1.5 내지 3중량부, 상기 발효생성아미노산 복합물은 2.7 내지 7중량부 및 상기 크레아틴은 1 내지 5중량부 포함되는 것이 바람직하다. The cordyceps fermentation extract, maca gelatinized powder, fermentation-producing amino acid complex and creatine are to help improve endurance, fatigue during exercise and exercise performance, the cordyceps fermentation extract is 0.1 to 3 parts by weight, the maca gelatin Pollen powder is 1.5 to 3 parts by weight, the fermentation-producing amino acid complex is preferably 2.7 to 7 parts by weight and the creatine is contained 1 to 5 parts by weight.
상기 L-글루타민은 신체 저항능력 향상에 도움을 주는 것으로서 3 내지 5중량부 포함되는 것이 바람직하다. The L- glutamine is preferably included in the 3 to 5 parts by weight to help improve body resistance.
상기 건강기능식품원료들이 상기한 범위내로 포함되는 경우 건강유지나 건강증진, 체질개선을 통한 활력증진 및 병후회복에 유용한 효과를 나타낸다.
When the functional food raw materials are included in the above range, it shows useful effects for maintaining health or promoting health, improving vitality through constitution improvement, and recovery from illness.
본 발명에 따르면, 상기 건강기능식품원료는 레시틴, 식물스테롤, 버섯분말, 자라분말, 건조효모 및 화분으로 이루어진 군에서 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the health functional food raw material may further include at least one selected from the group consisting of lecithin, phytosterol, mushroom powder, growing powder, dry yeast and pollen.
바람직하게 상기 레시틴은 1.2 내지 18중량부, 상기 식물스테롤 0.8 내지 3중량부, 상기 버섯분말은 1.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.5 내지 1중량부 및 상기 화분은 0.5 내지 1중량부 포함될 수 있다. Preferably the lecithin is 1.2 to 18 parts by weight, the phytosterol 0.8 to 3 parts by weight, the mushroom powder is 1.5 to 2 parts by weight, the grow powder is 1 to 3 parts by weight, the dry yeast is 0.5 to 1 parts by weight and The pollen may be included 0.5 to 1 parts by weight.
상기 레시틴은 및 식물스테롤은 콜레스테롤 개선에 도움을 주는 것으로서, 상기 레시틴은 1.2 내지 18중량부 및 상기 식물스테롤은 0.8 내지 3중량부 포함되는 것이 바람직하다. The lecithin and phytosterol to help improve cholesterol, the lecithin is preferably contained 1.2 to 18 parts by weight and the phytosterol 0.8 to 3 parts by weight.
상기 버섯분말, 자라분말 및 화분은 생리기능의 활성화나 신체기능의 활성화 등을 통한 건강증진에 도움을 주는 것으로서 상기 버섯분말은 1.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부 상기 화분은 0.5 내지 1중량부 포함되는 것이 바람직하다. The mushroom powder, Jara powder and pollen is to help to promote health through the activation of physiological function or physical function, such as the mushroom powder is 1.5 to 2 parts by weight, the Jara powder is 1 to 3 parts by weight It is preferable that 0.5-1 weight part is included.
상기 건조효모는 신진대사 기능 개선에 도움을 주는 것으로서 0.5 내지 1중량부 포함되는 것이 바람직하다.
The dry yeast is preferably included 0.5 to 1 parts by weight to help improve metabolic function.
상기 기능성영양소는 체내에 결핍되기 쉬운 영양소를 보충하여 주기 위해 첨가된다. The functional nutrients are added to supplement nutrients that are likely to be deficient in the body.
본 발명에 따르면 상기 기능성영양소는 비타민E, 비타민B1, 비타민B2, 나이아신, 비타민B12, 비타민B6, 비타민C, 칼슘, 마그네슘, 철, 아연, 셀레늄 및 크롬을 포함하여 이루어진다. According to the present invention, the functional nutrients include vitamin E, vitamin B1, vitamin B2, niacin, vitamin B12, vitamin B6, vitamin C, calcium, magnesium, iron, zinc, selenium and chromium.
비타민E는 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 비타 B1은 탄수화물과 에너지 대사에 필요한 영양소이고, 비타민B2는 체내 에너지 생성에 필요한 영양소이며, 나이아신은 체내 에너지 생성에 필요한 영양소이다. 비타민B12는 정상적인 엽산 대사에 필요한 영양소이며, 비타민 B6는 단백질 및 아미노산 이용과 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이고, 비타민C는 결합조직 형성과 기능유지와 철의 흡수에 필요하며 유해산소로부터 세포를 보호하는데 필요한 영양소이다. 칼슘은 뼈와 치아의 형성, 신경과 근육 기능 유지, 정상적인 혈액응고, 골다공증발생의 위험을 감소하는데 필요한 영양소이며, 마그네슘은 에너지 이용, 신경과 근육 기능 유지에 필요한 영양소이고, 철은 체내 산소운반과 혈액생성, 에너지 생성에 필요한 영양소이다. 아연은 정상적인 면역기능과 세포분열에 필요한 영양소이고, 셀레늄(또는 셀렌)은 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 크롬은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin E is a nutrient for protecting cells from harmful oxygen, vita B1 is a nutrient for carbohydrates and energy metabolism, vitamin B2 is a nutrient for energy production in the body, and niacin is a nutrient for energy production in the body. Vitamin B12 is a nutrient needed for normal folate metabolism. Vitamin B6 is a nutrient needed to maintain normal levels of homocysteine and blood using proteins and amino acids. Vitamin C is necessary for the formation of connective tissues and functions and absorption of iron. It is a nutrient needed to protect cells from. Calcium is a nutrient necessary to reduce the risk of bone and tooth formation, maintenance of nerve and muscle function, normal blood coagulation and osteoporosis, magnesium is a nutrient necessary for energy use, nerve and muscle function, and iron is the body's oxygen carrier and It is a nutrient necessary for blood production and energy generation. Zinc is the nutrient needed for normal immune function and cell division. Selenium (or selenium) is a nutrient needed to protect cells from harmful oxygen, and chromium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하여 본 발명에서 기능성영양소가 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부 및 크롬 0.015 내지 9중량부를 포함하여 이루어지도록 하였다. The nutrients in the present invention in consideration of the recommended daily amount of functional nutrients of vitamin E 3 to 400 parts by weight, vitamin B1 0.3 to 100 parts by weight, vitamin B2 0.36 to 40 parts by weight, niacin 3.9 to 23 parts by weight, vitamin B12 0.0003 to 2 parts by weight, vitamin B6 0.45 to 67 parts by weight, vitamin C 30 to 1000 parts by weight, calcium 210 to 800 parts by weight, magnesium 66 to 250 parts by weight, iron 4.5 to 15 parts by weight, zinc 12 to 12 parts by weight, selenium 0.015 To 0.135 parts by weight and chromium 0.015 to 9 parts by weight.
본 발명에 따르면 상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the functional nutrient may further include at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium.
비타민A는 피부와 점막을 형성하고 기능을 유지하는데 필요한 영양소이고, 베타카로틴은 상피세포의 성장과 발달에 필요한 영양소이며, 비타민D는 칼슘이나 인의 흡수 이용되는데 필요하고, 뼈의 형성과 유지에 필요한 영양소이다. 비타민 K는 정상적인 혈액응고와 뼈의 구성에 필요한 영양소이며, 판토텐산은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 엽산은 세포와 혈액생성과 태아 신경관의 정상 발달 및 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이다. 비오틴은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 구리는 철의 운반과 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 요오드는 갑상선 호르몬의 합성, 에너지 생성, 신경발달에 필요한 영양소이다. 망간은 뼈 형성, 에너지 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 몰리브덴은 산화환원 효소의 활성에 필요한 영양소이고, 칼륨은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin A is a nutrient necessary for the formation and maintenance of the skin and mucous membranes, beta-carotene is a nutrient necessary for the growth and development of epithelial cells, vitamin D is necessary for the absorption and utilization of calcium and phosphorus, and is necessary for bone formation and maintenance It is a nutrient. Vitamin K is a nutrient required for normal blood clotting and bone formation, and pantothenic acid is a nutrient required for fat, carbohydrate, protein metabolism and energy production. Folate is normal for normal development of cells and blood production and fetal neural tube and homocysteine level of blood It is the nutrient needed to maintain. Biotin is a nutrient for fat, carbohydrates, protein metabolism and energy production. Copper is a nutrient for transporting and using iron and protecting cells from harmful oxygen. Iodine is a nutrient for thyroid hormone synthesis, energy production and neurodevelopment. to be. Manganese is a nutrient needed to protect cells from bone formation, energy use, and harmful oxygen. Molybdenum is a nutrient required for the activity of oxidoreductase, and potassium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하면, 기능성영양소에 상기 비타민A는 기능성영양소에 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함되는 것이 바람직하다.
Considering the recommended daily dose of the above nutrients, the functional nutrients are added to the nutrient in an amount of 0. 21 to 1 part by weight, the beta carotene in the range of 1.26 to 7 parts by weight, the vitamin D in the range of 0.0015 to 0.01 part by weight, the vitamin K in the range of 0.0165 1 to 1 part by weight of pantothenic acid, 1.5 to 200 parts by weight of folic acid, 0.075 to 0.4 part by weight of folic acid, 0.009 to 0.9 part by weight of biotin, 0.45 to 7 parts by weight of copper, 0.0225 to 0.15 part by weight of iodine, 0.6 to 3.5 parts by weight of manganese 0.0075 to 0.23 parts by weight of molybdenum, and 1050 to 3700 parts by weight of potassium.
본 발명에 따르면 활력 증진용 기능성 첨가제에 전술한 건강기능식품원료는 80 내지 99중량% 함유되고, 기능성영양소는 1 내지 20중량% 함유된다. 상기 범위로 건강기능식품원료와 기능성영양소가 활력 증진용 기능성 첨가제에 포함될 경우 본 발명에 따라 제조된 활력 증진용 기능성 김치의 활력증진 효과가 우수해지면서 체내에 필요한 영양소가 고르게 공급될 수 있다. According to the present invention, the functional food ingredient described above is contained in the functional additive for enhancing vitality, 80 to 99% by weight, and 1 to 20% by weight of the functional nutrients. If the functional food ingredients and functional nutrients in the above range is included in the functional additives for improving vitality, the vitality enhancing effect of the functional enhancing kimchi prepared in accordance with the present invention may be excellently supplied with nutrients required in the body.
상기 활력 증진용 기능성 첨가제는 바로 김치 원재료에 투입하거나 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것으로 투입될 수 있다.
The vitality-enhancing functional additive may be directly added to the kimchi raw material or added to the seasoning and mixed and then added to the kimchi raw material.
상술한 바와 같이 김치 원재료에 양념 및 본 발명에 따른 활력 증진용 기능성 첨가제를 첨가한 후 필요에 따라 숙성하면 본 발명에 따른 활력 증진용 기능성 김치를 제조할 수 있다. As described above, after adding the seasoning and vitality enhancing functional additives according to the present invention to the kimchi raw materials and aged as necessary, it can be produced functional kimchi for vitality enhancement according to the present invention.
이렇게 제조된 본 발명에 따른 활력 증진용 기능성 김치는 건강유지나 건강증진, 체질개선을 통한 활력증진 및 병후회복을 도와 줄 수 있는 건강기능식품원료를 다량 포함하고 있어 활력이 떨어진 사람이나 병후 회복이 필요한 환자에게 유용하게 사용될 수 있다. 특히 활력이 떨어진 사람이나 병후 회복이 필요한 환자가 본 발명에 따른 활력 증진용 기능성 김치를 식사 때 취식하게 되면 활력증진에 도움을 줄 수 있을 뿐만 아니라 체내에 결핍되기 쉬운 영양소를 보충하여 줄 수 있다.
Functional kimchi for vitality enhancement according to the present invention prepared in the present invention contains a large amount of functional food ingredients that can help to maintain vitality, health promotion, constitution improvement, and recovery from illnesses, so people who have lost vitality or need recovery after illness It can be useful for patients. In particular, if the vitality of people or patients needing to recover after eating the functional kimchi for vitality enhancement according to the present invention can not only help vitality, but also can supplement the nutrients that are easily lacking in the body.
본 발명에 따르면 상기와 같이 제조된 김치는 다양한 형태로 공급될 수 있다. 예를 들어 상기 제조방법에 의해 제조된 본 발명에 따른 활력 증진용 기능성 김치를 건조하여 수분함량이 10% 이하가 되도록 한 건조 형태로 공급될 수 있다. 상기 건조는 일반적으로 알려진 열풍건조나 동결건조 방식이 적용될 수 있다. 또한 상기와 같이 건조된 된 활력 증진용 기능성 김치는 1mm 내지 10mm로 그래뉼화시켜 공급하거나 50 내지 100메쉬로 분말화시켜 공급할 수 있다.
According to the present invention, the kimchi thus prepared can be supplied in various forms. For example, by drying the functional kimchi for vitality enhancement according to the present invention prepared by the manufacturing method may be supplied in a dry form so that the moisture content is 10% or less. The drying may be carried out by a generally known hot air drying or freeze drying method. In addition, the dried vitality-promoting functional kimchi as described above may be supplied by granulation of 1mm to 10mm or powdered into 50-100 mesh.
이하 본 발명을 하기 실시예를 통하여 보다 상세하게 설명하기로 하나, 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 이에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to the following examples. However, it should be understood that the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
매실추출물 1g, 로얄젤리 1g, 동충하초발효추출물 2.1g, 마카젤라틴화분말 1.5g, 발효생성아미노산 복합물 4.7g, 크레아틴 3g 및 L-글루타민 2.1g의 비율로 혼합하여 건강기능식품원료를 얻었다. Plum extract 1g, royal jelly 1g, Cordyceps sinensis extract 2.1g, maca gelatin powder 1.5g, fermented amino acid complex 4.7g, creatine 3g and L- glutamine 2.1g was mixed to obtain a dietary supplement.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg 및 크롬 0.15mg의 비율로 혼합하여 기능성영양소를 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg And chromium (0.15 mg) to obtain functional nutrients.
상기 건강기능식품원료 혼합물 20g당 상기 기능성 영양소 혼합물 0.4g의 비율로 혼합하여 활력 증진용 기능성 첨가제를 제조하였다. A functional additive for vitality enhancement was prepared by mixing at a ratio of 0.4 g of the functional nutrient mixture per 20 g of the health functional food raw material mixture.
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g 및 활력 증진용 기능성 첨가제 20.4g의 비율로 첨가하여 배추김치를 제조하였다. 이때 활력 증진용 기능성 첨가제는 먼저 양념에 첨가하여 혼합한 후 이를 절인 배추에 투입하는 형식으로 첨가하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다. Chinese cabbage kimchi was prepared by adding 25 g of seasonings and 20.4 g of vitality-enhancing functional additives per 110 g of pickled cabbage (cabbage pickled in 15% saline for 4 hours). At this time, the functional additives for vitality enhancement were added to the seasoning first, mixed and then added to the pickled cabbage. At this time, spices were prepared by mixing 3.5 g of red pepper powder, 2 g of garlic, 1.5 g of corn, and 0.5 g of ginger.
<실시예 2><Example 2>
매실추출물1g, 로얄젤리1g, 동충하초발효추출물2.1g, 마카젤라틴화분말1.5g, 발효생성아미노산 복합물4.7g, 크레아틴3g, L-글루타민2.1g, 레시틴 1.2g, 식물스테롤 0.8g, 버섯 200mg, 버섯분말 200mg, 자라분말 1g, 건조효모 0.5g 및 화분0.5g의 비율로 혼합하여 건강기능식품원료를 얻었다. Plum Extract 1g, Royal Jelly 1g, Cordyceps Sinensis Extract 2.1g, Maca Gelatin Powder 1.5g, Fermented Amino Acid Complex 4.7g, Creatine 3g, L-Glutamine 2.1g, Lecithin 1.2g, Phytosterol 0.8g, Mushroom 200mg, Mushroom 200 mg of powder, 1 g of Jara powder, 0.5 g of dry yeast and 0.5 g of pollen were mixed to obtain a dietary supplement.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg, 크롬 0.15mg, 비타민A 210㎍, 베타카로틴 6mg, 비타민D 1.5㎍, 비타민K 16.5㎍, 판토텐산 1.5mg, 엽산 75mg, 비오틴 9㎍, 구리 0.45mg, 요오드 22.5㎍, 망간 0.6mg, 몰리브덴 7.5㎍ 및 칼륨 1.05g의 비율로 혼합하여 기능성영양소를 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg , Chromium 0.15 mg, vitamin A 210 μg, beta carotene 6 mg, vitamin D 1.5 μg, vitamin K 16.5 μg, pantothenic acid 1.5 mg, folic acid 75 mg, biotin 9 μg, copper 0.45 mg, iodine 22.5 μg, manganese 0.6 mg, And potassium 1.05 g to obtain a functional nutrient.
상기 건강기능식품원료 혼합물 20g당 상기 기능성 영양소 혼합물 0.4g의 비율로 혼합하여 활력 증진용 기능성 첨가제를 제조하였다. A functional additive for vitality enhancement was prepared by mixing at a ratio of 0.4 g of the functional nutrient mixture per 20 g of the health functional food raw material mixture.
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g 및 활력 증진용 기능성 첨가제 20.4g의 비율로 첨가하여 배추김치를 제조하였다. 이때 활력 증진용 기능성 첨가제는 먼저 양념에 첨가하여 혼합한 후 이를 절인 배추에 투입하는 형식으로 첨가하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다. Chinese cabbage kimchi was prepared by adding 25 g of seasonings and 20.4 g of vitality-enhancing functional additives per 110 g of pickled cabbage (cabbage pickled in 15% saline for 4 hours). At this time, the functional additives for vitality enhancement were added to the seasoning first, mixed and then added to the pickled cabbage. At this time, spices were prepared by mixing 3.5 g of red pepper powder, 2 g of garlic, 1.5 g of corn, and 0.5 g of ginger.
<비교예 1>≪ Comparative Example 1 &
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g을 첨가한 후 버무려 배추김치를 제조하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다. Chinese cabbage kimchi was prepared by adding 25 g of condiments per 110 g of pickled cabbage (15% saline cabbage). At this time, spices were prepared by mixing 3.5 g of red pepper powder, 2 g of garlic, 1.5 g of corn, and 0.5 g of ginger.
<실험예><Experimental Example>
3개의 시험군(각 시험군은 신경통 환자 남자 5인, 여자5인 총 10인으로 이루어진 시험군)에게 하루 세끼 식사 중 아침과 저녁에 다른 반찬 없이 상기 실시예 및 비교예에서 제조된 김치를 한끼당 60g씩 섭취하도록 하였으며, 총 30일 후 향과, 맛 및 활력 증진 정도를 10점 만점으로 표기하도록 하고, 그 평균값을 하기 표 1에 나타내었다.(기존 처방 의약품은 지속적으로 복용하도록 하였다.).Three test groups (each group consisting of 5 males and 5 females with neuralgia patients) were prepared with kimchi prepared in the above Examples and Comparative Examples without any other side dishes in the morning and evening of three meals a day. After 60 days per 30g, the fragrance, taste, and vitality improvement were expressed as 10 out of 10 points, and the average value is shown in Table 1 below. (The existing prescription drugs were continuously taken.) .
상기 표 1에서 보는 바와 같이 본 발명에 따라 제조된 실시예 1 및 실시예 2의 김치를 섭취한 신경통환자의 경우 비교예 1의 일반김치를 섭취한 갱년기 장애 환자와 비교하여 볼 때 갱년기 쟁애 완화 효과가 나타난 것을 확인할 수 있다.
As shown in Table 1, in the case of neuralgia patients ingesting the kimchi of Examples 1 and 2 prepared according to the present invention, compared to the menopausal disorder patients ingesting the general kimchi of Comparative Example 1 compared with the menopausal distress relief effect .
Claims (9)
상기 김치 원재료 100중량부에 대하여 활력 증진용 기능성 첨가제 10 내지 30중량부를 더 첨가하되,
상기 활력 증진용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지며,
상기 건강기능식품원료는 매실추출물 1 내지 3중량부, 로얄젤리 0.5 내지 2중량부, 동충하초발효추출물 0.1 내지 3중량부, 마카젤라틴화분말 1.5 내지 3중량부, 발효생성아미노산 복합물 2.7 내지 7중량부, 크레아틴 1 내지 5중량부 및 L-글루타민 3 내지 5중량부를 포함하여 이루어지며,
상기 기능성영양소는 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루지는 것을 특징으로 하는 활력 증진용 기능성 김치의 제조방법.
A method for producing kimchi by adding seasoning to a raw material of kimchi,
10 to 30 parts by weight of the functional additive for improving vitality is further added to 100 parts by weight of the kimchi raw material,
The functional additives for vitality enhancement is made up of 80 to 99% by weight of the health functional food ingredients and 1 to 20% by weight of functional nutrients,
Wherein the health functional food raw material comprises 1 to 3 parts by weight of a mussel extract, 0.5 to 2 parts by weight of royal jelly, 0.1 to 3 parts by weight of a fermented extract of Cordyceps mellifera, 1.5 to 3 parts by weight of a maca gelatin powder powder, 2.7 to 7 parts by weight of a fermentation- Containing 1 to 5 parts by weight of creatine and 3 to 5 parts by weight of L-glutamine,
Wherein the functional nutrient is 3 to 400 parts by weight of vitamin E, 0.3 to 100 parts by weight of vitamin B1, 0.36 to 40 parts by weight of vitamin B2, 3.9 to 23 parts by weight of niacin, 0.0003 to 2 parts by weight of vitamin B12, 0.45 to 67 parts by weight of vitamin B6 30 to 1000 parts by weight of vitamin C, 210 to 800 parts by weight of calcium, 66 to 250 parts by weight of magnesium, 4.5 to 15 parts by weight of iron, 3.6 to 12 parts by weight of zinc, 0.015 to 0.135 parts by weight of selenium and 0.015 to 9 parts by weight of chromium Method of producing a functional kimchi for vitality enhancement, characterized in that comprises.
상기 건강기능식품원료는 레시틴, 식물스테롤, 버섯분말, 자라분말, 건조효모 및 화분으로 이루어진 군에서 선택된 적어도 하나를 더 포함하며,
상기 레시틴은 1.2 내지 18중량부, 상기 식물스테롤 0.8 내지 3중량부, 상기 버섯분말은 1.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.5 내지 1중량부 및 상기 화분은 0.5 내지 1중량부 포함되는 것을 특징으로 하는 활력 증진용 기능성 김치의 제조방법.
The method according to claim 1,
The health functional food raw material further comprises at least one selected from the group consisting of lecithin, plant sterols, mushroom powder, growing powder, dry yeast and pollen,
The lecithin is 1.2 to 18 parts by weight, the plant sterol 0.8 to 3 parts by weight, the mushroom powder is 1.5 to 2 parts by weight, the grow powder is 1 to 3 parts by weight, the dry yeast is 0.5 to 1 parts by weight and the pollen The production method of functional kimchi for vitality enhancement, characterized in that it comprises 0.5 to 1 part by weight.
상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함하며,
상기 비타민A는 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함되는 것을 특징으로 하는 활력 증진용 기능성 김치의 제조방법.
The method according to claim 1,
Wherein the functional nutrient further comprises at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum,
The vitamin A is 0.2 to 1 parts by weight, beta carotene is 1.26 to 7 parts by weight, vitamin D is 0.0015 to 0.01 parts by weight, vitamin K is 0.0165 to 1 parts by weight, pantothenic acid is 1.5 to 200 parts by weight, folic acid is 0.075 To 0.4 parts by weight, biotin is 0.009 to 0.9 parts by weight, copper is 0.45 to 7 parts by weight, iodine is 0.0225 to 0.15 parts by weight, manganese is 0.6 to 3.5 parts by weight, molybdenum is 0.0075 to 0.23 parts by weight and potassium is 1050 to 3700 parts by weight Method of producing a functional kimchi for vitality enhancement, characterized in that it is included.
상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌 및 짠지로 이루어진 군으로부터 선택된 어느 하나인 것을 특징으로 하는 활력 증진용 기능성 김치의 제조방법.
The method according to claim 1,
Wherein the kimchi is any one selected from the group consisting of cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, dongchimi, kjell, raw vegetables, pickles and woven paper.
상기 활력 증진용 기능성 첨가제는 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것임을 특징으로 하는 활력 증진용 기능성 김치의 제조방법.
The method according to claim 1,
The vitality enhancing functional additive is a method for producing vitality enhancing functional kimchi, characterized in that it is added to the seasoning and then mixed with it to the kimchi raw materials.
Functional kimchi for vitality enhancement, characterized in that produced by the method of any one of claims 1 to 5.
Kimchi prepared by the method of any one of claims 1 to 5 to dry the functional kimchi for vitality enhancement, characterized in that the moisture content to be 10% or less.
Kimchi prepared by the method of any one of claims 1 to 5 to dry the functional kimchi for enhancing vitality, characterized in that the granulation of 1mm to 10mm after the water content to 10% or less.
Functional kimchi for vitality enhancement, characterized in that the kimchi prepared by the manufacturing method of any one of claims 1 to 5 to be dried to 50 to 100 mesh after the water content to 10% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120104378A KR101380635B1 (en) | 2012-09-20 | 2012-09-20 | Kimchi for increasing vitality and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120104378A KR101380635B1 (en) | 2012-09-20 | 2012-09-20 | Kimchi for increasing vitality and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20140038100A KR20140038100A (en) | 2014-03-28 |
| KR101380635B1 true KR101380635B1 (en) | 2014-04-04 |
Family
ID=50646606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120104378A KR101380635B1 (en) | 2012-09-20 | 2012-09-20 | Kimchi for increasing vitality and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101380635B1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020021179A (en) * | 2000-08-30 | 2002-03-20 | 박건영 | Anticancerous green onion kimchi and process for preparation thereof |
| KR100835557B1 (en) * | 2007-08-16 | 2008-06-09 | 주식회사 장충동왕족발 | Container for kimchi reinforced with fermentation and ripening function, method for ripening kimchi by using the container and kimchi thereby |
-
2012
- 2012-09-20 KR KR1020120104378A patent/KR101380635B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020021179A (en) * | 2000-08-30 | 2002-03-20 | 박건영 | Anticancerous green onion kimchi and process for preparation thereof |
| KR100835557B1 (en) * | 2007-08-16 | 2008-06-09 | 주식회사 장충동왕족발 | Container for kimchi reinforced with fermentation and ripening function, method for ripening kimchi by using the container and kimchi thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20140038100A (en) | 2014-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101380632B1 (en) | Kimchi for improvement of skin and manufacturing method thereof | |
| CN102960666B (en) | Salted cucumber and salting method thereof | |
| KR100448260B1 (en) | Processing Methods of Health Food for the Control of Body Weight | |
| KR100853940B1 (en) | Anti-obesity constituents made by fermented tangle, salty pasture, laver, soybean | |
| KR101380633B1 (en) | Kimchi for anti-aging and manufacturing method thereof | |
| KR101346161B1 (en) | Kimchi having function of anticancer and manufacturing method thereof | |
| KR101380634B1 (en) | Kimchi for improving liver function and manufacturing method thereof | |
| KR101346160B1 (en) | Kimchi for improvement of obesity and its manufacturing method | |
| KR101642176B1 (en) | Composition for enhancing growth and reinforcing immunity | |
| KR101380636B1 (en) | Kimchi for improving the condition of hypertension and manufacturing method thereof | |
| JP2017057147A (en) | Composition comprising garlic and the like, low-salinity miso, and vitamin b1 | |
| KR101380637B1 (en) | Kimchi with hypoglycemic effect and manufacturing method thereof | |
| CN104489457A (en) | Dietary formula containing chitosan oligosaccharide and cordyceps militaris powder for liver cancer patients | |
| KR101380904B1 (en) | Kimchi for osteoporosis and manufacturing method thereof | |
| KR101981564B1 (en) | Functional Kimchi Using Granulated and Its Manufacturing Method | |
| KR101380635B1 (en) | Kimchi for increasing vitality and manufacturing method thereof | |
| CN103478718B (en) | Improve functional food of glutathione concentration in human body and preparation method thereof | |
| CN1315418C (en) | Instant drinking powder contg. black-fungus, oatmeal and spirulina, and its prepn. method | |
| KR101380631B1 (en) | Kimchi for alleviation of pain and manufacturing method thereof | |
| CN102366104B (en) | Nutritive food for tumor patients | |
| CN102366105B (en) | Food suitable for maintaining functions of middle-aged and aged women | |
| WO2018146697A1 (en) | Optimized nutrient salt composition | |
| KR20100003068A (en) | A functional salt and a method of preparing the same | |
| Győrfi | Mushrooms as functional foods | |
| Mustafina | THE ROLE OF VITAMIN C IN THE PREVENTION OF COLDS |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20180420 Year of fee payment: 5 |