KR20110123936A - A manufacturing method of functional mul-kimchi using natural herbal materials - Google Patents

Abstract

PURPOSE: A producing method of functional watery plain kimchi using medical herbs is provided to offer an activation effect of the oxygen-resistant suppression and a prevention effect of degenerative disease. CONSTITUTION: A producing method of functional watery plain kimchi using medical herbs comprises a step of pouring functional kimchi stock to kimchi including salted Chinese cabbage and watery plain kimchi seasonings. The functional kimchi stock contains 12-13.3wt% of medical herb concentrate, 2.4-4.4wt% of pear juice, 2.4-4.4wt% of radish juice, and 7.3-7.8wt% of sea tangle extract for 70.1-75.0wt% of kimchi. The medical herb concentrate is obtained from poria cocos, polygala tenuifolia, polygala tenuifolia, and glycyrrhizae radix.

Description

Manufacturing method of functional water kimchi using herbal medicine {A MANUFACTURING METHOD OF FUNCTIONAL MUL-KIMCHI USING NATURAL HERBAL MATERIALS}

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.

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.

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.

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.

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.

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.

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.

Antioxidants contained in water kimchi have been reported to contain many phytochemicals such as chlorophylls, carotenoids, polyphenols including flavonoids and anthocyanins, and vitamin C.

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.

In addition, chlorophyll a has similar antioxidant effects to BHA, followed by chlorophyll b, phephyphytin b, and beta-carotene. watching.

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.

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.

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.

Literature Information of the Prior Art

[Patent 1] Korean Laid-Open Patent No. 1992-0009323 "Method of manufacturing water kimchi based on ginseng"

[Patent 2] Korean Laid-Open Patent Publication No. 2005-0080383 “Method for preparing water kimchi containing calcium acetate prepared from ash meal and vinegar”

[Patent 3] Korean Laid-Open Patent No. 2002-0061285 "Method of manufacturing water kimchi using blowfish"

[Patent 4] Korean Unexamined Patent Publication No. 2010-0006123 "Method of manufacturing water kimchi"

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.

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.

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.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the present invention.

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.

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.

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%).

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.

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.

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.

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,

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.

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. "

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.

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.

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%)

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.

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.

Experimental Method

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.

Mixing Kimchi Soup with Water Kimchi division Example 2 Example 3 Weight (g) Weight (g) Weight (g) Weight (g) Pickled Chinese Cabbage 530 63.8 530 58.9 Spice 100.5 12.1 100.5 11.2
Kimchi
soup Medicinal Herb Concentrate 100 12 120 13.3 Pear juice 20 2.4 40 4.4 Juice-free 20 2.4 40 4.4 Kelp Extract 60 7.3 70 7.8

2. Treatment of water kimchi

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.

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. How to measure the color of water kimchi broth

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. Measurement method of pH and acidity

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.

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. Antioxidant Activity

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.

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.

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.

  In addition, the electron donating action on DPPH was modified by the method of Blois MS (1958) to measure its activity.

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. Antioxidant Activity of Kimchi Soup

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.

Experimental Results and Discussion

1. The color of water kimchi

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.

 Chromaticity of Water Kimchi Water kimchi L value a value b value △ E Example 1 62.27 ± 0.20 0.15 ± 0.13 20.15 ± 0.14 42.70 ± 0.26 Example 2 62.63 ± 0.15 0.26 ± 0.03 20.59 ± 0.15 42.13 ± 0.20

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. pH change of water kimchi

Table 9 shows the results of measuring the pH and acidity of the water kimchi used in the storage experiment.

 PH and Acidity of Water Kimchi Used in Storage Experiments Water kimchi pH Acidity (%) Example 1 4.84 ± 0.07 0.26 ± 0.08 Example 1 4.88 ± 0.01 0.27 ± 0.05

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.

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.

Changes in pH of Water Kimchi Stored at Different Storage Temperatures Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Example 1 4.33 ± 0.01 ^c 3.86 ± 0.01 ^a Example 2 4.33 ± 0.01 ^c 3.86 ± 0.01 ^a
25 ℃ Example 1 3.80 ± 0.01 ^b 3.77 ± 0.01 ^b Example 2 3.80 ± 0.01 ^b 3.77 ± 0.01 ^b

( ^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.)

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. Change in pH of Water Kimchi

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.

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.

The overcooked water kimchi has a sour taste and a significant increase in volatile odor, resulting in a strong odor (Park and Lee 2005).

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.

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%.

Changes in Acidity of Water Kimchi Stored at Different Storage Temperatures Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Control group (commercial kimchi) 0.31 ± 0.01 ^a 0.43 ± 0.06 ^a Example 1 1.03 ± 0.05 ^d 1.06 ± 0.07 ^d Example 2 1.07 ± 0.02 ^d 1.09 ± 0.04 ^d
25 ℃ Control group (commercial kimchi) 1.49 ± 0.05 ^e 1.07 ± 0.15 ^a Example 1 1.25 ± 0.02 ^c 1.32 ± 0.09 ^b Example 2 1.26 ± 0.03 ^c 1.35 ± 0.06 ^b

(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.)

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.

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).

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).

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.

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. Antioxidant Activity of Water Kimchi

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).

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.

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.

Radical Scavenging Activity (ABTs) of Water Kimchi Extracts According to Storage Temperature Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Control group (commercial kimchi) 76.27 ± 0.94 ^d 44.39 ± 0.11 ^b Example 1 78.04 ± 2.93 ^d 84.33 ± 0.87 ^d Example 2 78.77 ± 1.01 ^d 85.64 ± 0.29 ^d
25 ℃ Control group (commercial kimchi) 97.76 ± 0.11 ^d 42.29 ± 0.29 ^a Example 1 74.99 ± 2.35 ^c 88.56 ± 0.59 ^d Example 2 76.21 ± 1.38 ^c 89.33 ± 1.07 ^d

( ^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.)

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.

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.

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. .

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.

 Electron Donating Ability (%) for DPPH of Water Kimchi Extracts with Different Storage Temperatures Storage temperature
Water kimchi storage duration 4 days 8 days
5 ℃ Control group (commercial kimchi) 57.38 ± 1.35 ^c 12.41 ± 2.76 ^a Example 1 14.66 ± 0.65 ^a 22.77 ± 0.85 ^c Example 2 16.11 ± 0.84 ^d 23.29 ± 1.57 ^d
25 ℃ Control group (commercial kimchi) 62.46 ± 4.79 ^c 15.89 ± 0.70 ^a Example 1 22.15 ± 1.20 ^a 24.79 ± 1.89 ^b Example 2 24.09 ± 1.88 ^c 25.47 ± 1.67 ^d

( ^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.)

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).

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. Antioxidant Activity of Water Kimchi

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.

Seokchangpo is Shin and On, and there are prescriptions for Gagyuan-sin-sin, Hwadam-san and Hwajung-byeol.

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.

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.

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.

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.

Radical Scavenging Activity (ABTs) of Each Medicinal Material and Medicinal Herb Concentrate
Addition amount of water kimchi liquid (μL) 100 200 300 licorice 11.29 ± 0.31 ^cA 20.22 ± 0.20 ^bB 32.97 ± 0.52 ^cC Avenger 4.92 ± 0.56 ^aA 10.52 ± 0.35 ^aB 17.63 ± 0.15 ^aC Paper 14.01 ± 0.19 ^{dA 30.86} ± 0.10 ^cB 46.47 ± 0.51 ^dC Seokchangpo 9.11 ± 0.12 ^bA 20.10 ± 0.25 ^bB 30.33 ± 0.90 ^bC Medicinal Herb Concentrate 38.88 ± 0.95 ^eA 74.88 ± 10.34 ^dB 86.60 ± 0.52 ^eB

^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.

Electron Donating Ability (DPPH) for DPPH of Herbal Medicines and Herbal Concentrates
Sample addition amount (μL) 100 200 300 licorice 1.62 ± 0.31 ^bA 7.77 ± 0.10 ^bB 13.26 ± 0.53 ^bC Avenger 0.36 ± 0.00 ^aA 3.85 ± 0.13 ^aB 7.76 ± 0.37 ^aC Paper 4.91 ± 0.18 ^dA 13.29 ± 0.18 ^dB 21.12 ± 0.18 ^dC Seokchangpo 3.16 ± 0.10 ^cA 9.01 ± 0.27 ^cB 15.96 ± 0.68 ^cC Medicinal Herb Concentrate 13.47 ± 0.18 ^eA 28.17 ± 0.93 ^eB 43.64 ± 0.42 ^eC

^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.

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.

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.

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.

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)

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.