KR20120114904A - Preparation method of immunity-boosting kimchi - Google Patents

Abstract

PURPOSE: A producing method of immune-enhancing kimchi is provided to use seasoning including Cordyceps militaris, sea weeds, and mushroom to produce the kimchi. CONSTITUTION: A producing method of immune-enhancing kimchi comprises the following steps: mixing 100 parts of salted Chinese cabbage by weight, and 10-90 parts of seasoning by weight containing Cordyceps militaris, sea weeds, and mushroom; adding 1-10 parts of functional components by weight selected from hot water extracts of Geranium nepalense, Portulaca oleracea, Sorbus commixta fruit; and fermenting the mixture at 0-10 deg. C for 1-20 days. The seasoning includes 1-10wt% of Cordyceps militaris, 1-10wt% of sea weeds, 1-10wt% of mushroom, 5-30wt% of red pepper powder, 1-10wt% of spring onion, 5-20wt% of ground garlic, 5-20wt% of ground ginger, 5-20wt% of glutinous rice flour, and the balance of salted seafood. [Reference numerals] (AA) Regular kimchi; (BB) Mushroom kimchi

Description

Preparation method of immuno-enhancing kimchi {Preparation method of immunity-boosting Kimchi}

The present invention relates to a method for producing immuno-enhancing kimchi, and more particularly, to a method of producing kimchi, comprising: adding and mixing seasonings including Cordyceps sinensis, algae and mushrooms to Chinese cabbage It relates to a production method of kimchi.

Recently, health foods and immune-enhancing foods are required as a public health problem. Kimchi is one of the three most preserved foods in Korea and it is an essential traditional food for our diet.

Kimchi provides the storage function and nutrition of vegetables, unique taste and aroma, and is rich in live lactic acid bacteria and amino acids, minerals, vitamins, soluble fiber, etc. It is known to contain a lot of (bioelement).

Kimchi plays an important role in the Korean diet, and there is a growing interest in developing kimchi into a global food product. The characteristic of Kimchi is the use of various materials. Kimchi is mixed with various ingredients, and various vitamins such as vitamin C, vitamin B ₂ , vitamin B ₁₂ , vitamin K, dextran and acetylcholine (acetylcholine), (gamma) -aminobutyric acid, etc. are abundant thing.

The seasoning used as the pickled cabbage of kimchi is not merely a taste but a taste from various ingredients makes harmony.

Kimchi plays an important role in the Korean diet, and there is a growing interest in developing kimchi into a global food product. Globalization of Kimchi and Functional Production Kimchi requires uniformity of quality, microbiologically removed germs, extended shelf life, and diversified taste. In order to produce a constant taste of kimchi, a certain amount of Kimchi spawn must be inoculated. In open fermentation, the taste of fermentation bacteria in raw materials leads to fermentation according to certain conditions. On the other hand, closed fermentation shows that it is possible to produce kimchi with a certain taste by sterilizing the raw materials and inoculating specific seeds. The important thing is to control the microorganisms to give a constant taste in open fermentation. As a result of the experiment, it was proved that the inoculation bacteria were inoculated without sterilizing the raw material and the inoculation bacteria were able to lead the fermentation according to the environment such as temperature and nutrient source to produce kimchi with a certain taste. Good fermentation bacteria should have good fermentation ability, sterilization of harmful microorganisms, and the ability to produce and remove antibiotics when they encounter other microorganisms. The specific lactic acid bacteria of kimchi are superior to lactic acid bacteria of functional dairy products, so it is possible to produce high-functional and expensive kimchi.

Study on Kimchi Quality Characteristics according to the Addition of Large Aster Mushroom, Sensory Characterization of Kimchi Added during Storage, Antioxidant Effect of Chinese Cabbage Kimchi with Kelp, Weight Loss and Lipid Lowering Effect of Chinese Cabbage Kimchi Added with Kelp, Kimchi Antibacterial Activity In addition, healthy kimchi such as cancer cell proliferation inhibitory activity, antimicrobial activity of vegetable kimchi extract, effects of kimchi supplementation on blood lipid concentration in healthy adults, garlic use-promoting kimchi fermentation, and adding plum kimchi are being researched and developed.

Kimchi's foreign techniques include Japan and China, of which Korean Koreans who lived in Japan during the Japanese imperial reign were traditionally made and eaten at home. Kimchi has penetrated into Japanese society since the liberation of Korea, and since the first 40,000 ton production in 1978 after the use of bulgogi, kimchi, various soups and herbs in Japanese restaurants, kimchi has been produced. However, in Japan, 84.3% of the respondents said that kimchi tastes better when compared to Korean kimchi and tastes better than Japanese kimchi. As a result, the preference for Korean kimchi was high.

In the case of China, kimchi with simple pickles and excessive spices has increased sharply since 2003, reaching 72,000 tons in 2004, but the technology, taste, and health are not comparable to Korea, but the price is significantly lower due to mass production of raw materials. Sale is a problem.

On the other hand, in the technical aspect, by applying the bioactive components of seaweeds and mushrooms to existing kimchi can improve taste and functionality than conventional kimchi.

The mushroom is a higher fungus belonging to the Aspergillus fungi, whose species is 70,000 species, 7,000 species are used by humans, and about 1,000 species are currently used. Because of its unique taste and aroma, it has been used as a highly palatable food and it is a nutritionally excellent food containing a large amount of various nutrients necessary for the human body such as sugars, proteins, vitamins, amino acids, and minerals. Mushrooms have been widely used as traditional foods and herbal medicines for a long time due to their wide range of pharmacological effects.In modern times, mushrooms have been reported to have anticancer activity, antioxidative activity, and immune enhancement of polysaccharides such as β-glucan. It is becoming the spotlight as health food. In addition, prevention and improvement effects on adult diseases such as biofunction control, diabetes, heart disease, and the like have been reported, and recently used as a functional food and pharmaceutical materials.

Algae is a favorite algae that Koreans enjoy, and it is rich in alginic acid, a water-soluble dietary fiber, which lowers blood cholesterol levels and releases harmful heavy metals such as cadmium. In addition, it is rich in acidic polysaccharides, fucoidan, and has various physiological effects such as anticoagulant and anticancer effects. In Dongbogam, packing is said to be a healthy longevity food that enhances the body's resistance, promotes the excretion of waste, and is effective in hypertension, arteriosclerosis, goiter, and nephritis, as well as inhibiting the proliferation of cancer cells and preventing aging. In addition, the high content of amino acids to help the food's seasoning function.

In the present invention, in the kimchi production method, it is to provide a method for producing immuno-enhanced kimchi by including the step of adding a seasoning including Cordyceps sinensis, seaweed and mushrooms to pickled cabbage.

An object of the present invention is to provide a method for producing immuno-enhancing kimchi.

Another object of the present invention is to provide an immuno-enhancing kimchi prepared by the above-mentioned method.

The present invention can provide a method for producing immuno-enhancing kimchi comprising the step of adding and mixing seasonings including Cordyceps sinensis, seaweed and mushrooms in pickled cabbage.

The present invention can provide immuno-enhancing kimchi prepared by the above-mentioned method.

The immunopotentiating kimchi can be prepared by the present invention.

Immuno-enhancing kimchi prepared by the present invention not only has health functional and / or nutrients that Cordyceps, algae and mushrooms have, but also various bioactive ingredients can be produced during fermentation.

On the other hand, the present invention can provide consumers with kimchi having health functional ingredients, nutrients and / or various physiologically active ingredients of Cordyceps sinensis, seaweeds and mushrooms can contribute to the improvement of national health.

1 is a graph showing the effect of kimchi extract of the kimchi (mushroom kimchi) prepared in Example 1 of the present invention on the growth of mouse splenocytes.
Figure 2 is a graph showing the effect of kimchi extract of kimchi (mushroom kimchi) prepared in Example 1 on the cell proliferation of breast cancer cell line (MCF7) and cervical cancer cell line (Caski), Figure 2) After the normal kimchi extract and mushroom kimchi extract for 24 hours and 48 hours to Caski cells, which are human cervical cancer cells, MTT assay was used to confirm the proliferation of cells. In FIG. 2, B) is a general kimchi in MCF7, a breast cancer cell line. After 48 hours, 72 hours of the extract and mushroom kimchi extract was treated by MTT assay to confirm the proliferation of cells.
Figure 3 is a graph showing the effect of kimchi extract of kimchi (mushroom kimchi) prepared in Example 1 on the cell death of cervical cancer cell line (Caski).
Figure 4 is a graph showing the increase in gene expression related to cell death by kimchi extract of kimchi (mushroom kimchi) prepared in Example 1 of the present invention.

The present invention shows a method for producing immunopotentiating kimchi.

The present invention shows a method for producing immuno-enhancing kimchi comprising the step of adding and mixing seasonings including Cordyceps sinensis, seaweed and mushrooms in pickled cabbage.

With respect to 100 parts by weight of pickled cabbage, 10 ~ 90 parts by weight of seasonings including Cordyceps sinensis, seaweed and mushrooms can be added and mixed.

Pickled cabbage in the above can be used to obtain a cut and selected after cutting the Chinese cabbage and salted and / or salted and then desalted, washed and dehydrated.

Pickled Chinese cabbage is selected after removing the Chinese cabbage after removing the Chinese cabbage root, cut in 2 to 8 equal lengths from the removed Chinese cabbage root portion and salted with a salt content of 5 ~ 10% of the weight of the Chinese cabbage or the concentration is 10 ~ 25 The salt obtained by marinating in salt content of 10-30% by weight of the cabbage after desalting, washing and dehydrating can be used.

Pickled cabbage in the above can be used as a commercially available product.

Cordyceps sinensis contained in the spice can be used any one or more selected from powder, hot water extract.

The seaweed included in the seasoning may be used any one or more selected from powder, hot water extract.

Mushroom in the seasoning may be used any one or more selected from powder, hot water extract.

Cordyceps sinensis powder contained in the seasoning can be used to remove the foreign matter and then washed to remove the water on the surface of Cordyceps sinensis pulverized so that the particle size 50 ~ 200 mesh (mesh), preferably 100 mesh.

The algae powder contained in the seasoning is blanched for 5-20 seconds in purified water at a temperature of 65-75 ° C. after removing foreign substances, and then washed to remove algae from the surface. ), Preferably a powder ground to be 100 mesh may be used.

The mushroom powder contained in the seasoning may be used to pulverize the mushroom to remove the foreign matter on the surface after removing the foreign matter, the powder size of 50 ~ 200 mesh (mesh), preferably 100 mesh.

Cordyceps sinensis hot water extract contained in the spice is added to 5 ~ 20 times the purified water of Cordyceps sinensis after the removal of foreign matters, extracted at 90-120 ℃ to 10-50% of the volume of the first purified water and then filtered Can be used.

The algae hot water extract contained in the seasoning is added to 5-20 times the amount of purified seaweed after removing foreign matters and purified water at 90-120 ℃ to be 10-50% of the volume of the first purified water and then filtered. Can be used.

Mushroom hot water extract contained in the seasoning is added to 5 to 20 times the purified water of the mushroom after removing the foreign matter and extracted to 10 to 50% of the volume of the first purified water at 90-120 ℃ and then filtered Can be used.

In the above seaweed may be used any one or two or more selected from seaweed, kelp, seaweed, 톳.

The mushroom may be any one or more selected from white mushrooms, ganoderma lucidum mushroom, shiitake mushrooms, agaricus mushrooms, situation mushrooms, chaga mushrooms.

Cordyceps sinensis in the seasoning, including Cordyceps sinensis, seaweed and mushroom can be used 1 to 10% by weight relative to the total weight of the seasoning.

In the above seasonings, including Cordyceps sinensis, seaweeds and mushrooms, seaweeds may use 1 to 10% by weight relative to the total weight of the seasoning.

In the above seasonings including Cordyceps sinensis, algae and mushrooms, mushrooms can be used 1 to 10% by weight relative to the total weight of the seasoning.

In addition to the cordyceps, algae and mushrooms in the season, including the cordyceps, algae and mushrooms may further include a conventional seasoning ingredients used in the production of kimchi. At this time, the usual seasoning ingredients may be red pepper powder, green onion, garlic, ginger, glutinous rice flour and salted fish. Such conventional seasoning ingredients are sufficient if those skilled in the art can be selected and used properly, details of such seasoning ingredients will be omitted in the present invention.

As an example of the seasoning containing cordyceps, algae and mushrooms, Cordyceps 1-10%, seaweed 1-10%, mushrooms 1-10%, red pepper powder 5-30%, green onion 1-10%, chopped What was obtained by mixing 5-20 weight% of garlic, 5-20 weight% of minced ginger, 5-20 weight% of glutinous rice flour, and the salted fish sauce can be used.

Salted fish may be used in the production of conventional kimchi, one example of such salted fish may be any one or more selected from anchovy, salted shrimp, canary liquid salt.

Method for producing immuno-enhanced kimchi of the present invention is the addition of seasonings including Cordyceps sinensis, algae and mushrooms to pickled cabbage and further mixing and fermenting and / or ripening for 1 to 20 days at 0 ~ 10 ℃ It may further include.

Method of producing immuno-enhancing kimchi of the present invention may further comprise the step of fermenting and / or ripening for 15 days at 4 ℃ after adding and mixing seasonings including Cordyceps, algae and mushrooms to pickled cabbage. .

Method of producing immuno-enhanced kimchi of the present invention is added to the seasoning cabbage, including seasonings including Cordyceps sinensis, seaweeds and mushrooms and further functional ingredients in addition to seasonings including Cordyceps sinensis, seaweeds and mushrooms to improve the functionality of kimchi when mixed. Can be added and mixed.

Method of producing immuno-enhancing kimchi of the present invention is added to the seasoning including cauliflower, seaweeds and mushrooms to pickled cabbage and to improve the functionality of kimchi when mixed with other ingredients in addition to the seasoning including cordyceps, seaweed and mushrooms pickled cabbage 100 1-10 weight part further can be added and mixed with respect to a weight part.

The functional ingredient in the above can be used hyeoncho (玄 草).

In the functional component may be used as if the string.

In the above functional ingredient may be used rowan fruit.

In the above functional component may be used a mixture of two or more selected from Hyuncho, March, rowan berries.

In the above functional ingredients, each functional ingredient is removed after the foreign matter, and then washed, and then blanched in purified water at a temperature of 65 to 75 ° C. for 5 to 20 seconds, and each functional ingredient removed from the surface of the particles has a particle size of 50? The powder ground to be 200 mesh, preferably 100 mesh may be used.

In the above functional ingredients, after removing foreign matters from each functional ingredient, each functional ingredient removed from surface water is added to 5-20 times the purified water by weight of the functional ingredient, and the volume of the first purified water at 90-120 ° C. After extracting to 10 to 50%, the filtered extract can be used.

The method for producing immuno-enhancing kimchi of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a method for producing immuno-enhancing kimchi under the above-mentioned conditions.

The present invention includes immuno-enhancing kimchi prepared by the above-mentioned method for producing immuno-enhancing kimchi.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

About 30 parts by weight of pickled cabbage, 30 parts by weight of seasonings including Cordyceps sinensis, seaweed, and mushrooms were added evenly between the pickled cabbage leaves, mixed, and aged at 4 ° C. for 15 days to prepare kimchi.

The pickled cabbage is removed after removing the cabbage roots from the cabbage and cut and washed in four equal lengths from the removed cabbage root portion, and then marinated cabbage with 10% salt of the cabbage weight, then desalted, washed and dehydrated. Pickled cabbage obtained by using was used.

Seasonings including Cordyceps sinensis, seaweeds and mushrooms are 3% by weight Cordyceps sinensis, 3% by weight seaweed, 3% by weight mushroom, 25% by weight red pepper powder, 8% by weight leeks, 9% by weight minced garlic, 9% by weight minced ginger, glutinous rice What was obtained by mixing 15 weight% of powders and remainder anchovy salt (25 weight%) was used.

Cordyceps sinensis contained in the spice was added to 10 times the amount of purified Cordyceps sinensis after the removal of foreign substances in purified water, extracted at 90 ℃ to 25% of the volume of the first purified water, and then used Cordyceps sinensis hot water extract filtered through a filter paper. .

The algae contained in the seasoning was added to the purified seaweed 10 times the weight of the seaweed after removing the foreign matter and extracted to be 25% of the volume of the first purified water at 90 ℃ and then used a seaweed hot water extract filtered through a filter paper. In this case, the seaweed was used as a mixed seaweed hot water extract mixture of each seaweed hot water extract obtained by using the seaweed, kelp, seaweed and 톳 as the material.

The mushrooms contained in the seasoning was added to the purified water of 10 times the weight of the mushroom after removing the foreign matters and extracted to 90% of the volume of the first purified water at 90 ℃ and then used a mushroom hot water extract filtered with filter paper. In this case, the mushroom was used as a mixed mushroom hot water extract obtained by mixing each mushroom hot water extract obtained in the same weight ratio of white mushrooms, ganoderma lucidum mushroom, shiitake mushroom, agaricus mushroom, situation mushroom and chaga mushroom.

<Example 2>

Kimchi was prepared in the same manner as in Example 1, except that 40 parts by weight of seasonings including Cordyceps sinensis, algae, and mushrooms were evenly added and mixed between the pickles and cabbage leaves.

Seasonings including Cordyceps sinensis, seaweeds and mushrooms are 5 wt% Cordyceps sinensis, 5 wt% Algae, 5 wt% Mushrooms, red pepper powder 25 wt%, green onion 8 wt%, minced garlic 9 wt%, minced ginger 9 wt%, glutinous rice What was obtained by mixing 15 weight% of powders and remainder anchovy salt (19 weight%) was used.

<Example 3>

Kimchi was prepared in the same manner as in Example 1, except that 50 parts by weight of seasonings including Cordyceps sinensis, seaweed and mushrooms were evenly added and mixed between the leaves of pickled cabbage.

Seasonings, including Cordyceps sinensis, seaweeds and mushrooms are 7 wt% Cordyceps sinensis, 7 wt% Algae, 7 wt% Mushrooms, red pepper powder 23 wt%, green onion 8 wt%, minced garlic 9 wt%, minced ginger 9 wt%, glutinous rice What was obtained by mixing 10 weight% of powders and remainder anchovy salt (20 weight%) was used.

Comparative Example

Kimchi was prepared in the same manner as in Example 1, except that 40 parts by weight of seasonings were added evenly and mixed between the pickles and cabbage leaves.

In the above seasoning, 30% by weight of red pepper powder, 10% by weight of green onion, 10% by weight of chopped garlic, 10% by weight of chopped ginger, 10% by weight of glutinous rice powder and the remainder of anchovy salt (30% by weight) were used.

Test Example 1 Sensory Test

The kimchi prepared in Examples 1 to 3 and the kimchi prepared in the Comparative Example were subjected to sensory tests such as taste, color, and overall preference, and the results are shown in Table 1 below.

The sensory test was a 5-point scale (very good: 5 points, moderate: 3 points, very bad: 1 point) for 30 panelists (15 men and women each) who had 3 years or more experience in the Kimchi field. It was carried out.

Sensory test of kimchi Item flavor color Overall likelihood Example 1 4.5 4.3 4.5 Example 2 4.4 4.2 4.4 Example 3 4.4 4.0 4.3 Comparative example 3.9 3.9 3.8

Test Example 2 Immunity Test

The kimchi prepared in Examples 1 to 3 and the kimchi prepared in the comparative example was tested for immunity by the following method.

<1> Preparation of Kimchi Extract

The kimchi prepared in Example 1 (mushroom kimchi) and the kimchi prepared in Comparative Example (general kimchi) were ground, juiced and centrifuged (15,000 rpm, 20 minutes), respectively, by syringe filtration (syringe filtration, 25 mm, 45 micron). Filtration yielded each sterile kimchi extract.

<2> Culture of Splenocytes and Lymphocyte Cells

<1> Study on the effect of kimchi extract of the kimchi (mushroom kimchi) prepared in Example 1 obtained from the preparation of the kimchi extract and kimchi extract of the kimchi (general kimchi) prepared in Comparative Example on the spleen, lymph cells of mice To this end, each kimchi extract was added 0.3% of RPMI medium weight to RPMI medium containing 10% fetal bovine serum (FBS). Incubated. Meanwhile, PBS (phosphate buffer saline, Sigma) was added to the control group without adding kimchi extract to culture the cells under the same conditions.

Spleen and lymphocytes were isolated from 6-week-old female C57BL / 6 mice, put into serum-free RPMI medium, and each tissue was separated using a strainer. The cell suspension was transferred to a 15 ml test tube and allowed to stand for about 2 minutes, and then the cell suspension supernatant was centrifuged at 1,700 rpm for 3 minutes to separate cells. In the case of splenocytes, a lot of red blood cells are added, and 1 ml of red blood cell lysis buffer (Sigma) is added to a test tube containing splenocytes, which is left for 3 minutes, and then mixed with 10 ml of RPMI containing no serum and mixed at 1700 rpm. Splenocytes were obtained by centrifugation for 3 minutes. For lymphocytes, cells were taken in the same manner as the spleen.

The collected splenocytes and lymphoid cells were diluted (1 × 10 ⁶ cells / ml) with RPMI medium containing 10% FBS (fetal bovine serum, Gibco-BRL Co., USA), followed by 48 well plates. 500 μl of the solution was added thereto and incubated in a 37 ° C., 5% CO ₂ incubator. The cell number was measured by staining with 0.2% trypan blue (1: 1 v / v), and calculating and counting the viable cell count three times using a hematocytometer.

Cultured spleen cells of each mouse were cultured to which the kimchi extract of kimchi (mushroom kimchi) prepared in Example 1 was added, the culture solution to which the kimchi extract of kimchi (normal kimchi) prepared in Comparative Example was added, and the culture medium of the control group. Results The same results as in FIG. 1 were obtained.

As a result of culturing mouse splenocytes with the control medium and splenocytes of mouse with the kimchi extract of normal kimchi, the number of cells was slightly decreased with the cultivation period. When spleen cells of mice were cultured with cultured kimchi extract of mushroom kimchi, the splenocyte count was increased on the 7th day of culture. The spleen is known as a place where the immune response occurs because the antigen penetrated through the blood in vivo interacts with macrophages, B lymphocytes, and T lymphocytes, so that the kimchi extract of mushroom kimchi prepared in Example 1 is used for proliferation of splenocytes. This result showing that it affects will be to suggest that the kimchi of Example 1 prepared in the present invention can regulate the immune response.

<3> Cancer Cell Proliferation Assay (MTT assay)

Breast cancer cell line MCF7 cells in 96-well dish (3 × 10 ³ ) in DMEM FBS 1% culture conditions and spread the general kimchi extract, mushroom kimchi extract and PBS (phosphate) obtained in the preparation of the Kimchi extract <1> buffer saline, Sigma) was added to the DMEM FBS 1% culture solution 0.3% of the DMEM FBS 1% culture weight, respectively. After reacting in a CO ₂ incubator at 37 ° C. for 24 hours, 48 hours, and 72 hours, 10 μl of MTT was treated, and after 4 hours, the culture solution was discarded and 100 μl of dimethylsulfoxide (DMSO) was treated. Read at 540nm wavelength.

On the other hand, the cervical cancer cell line Caski was treated in the same manner as the breast cancer cell line MCF7 in the same manner as the general kimchi extract, mushroom kimchi extract and PBS (phosphate buffer saline, Sigma Co., Ltd.) effect on the cerki cancer cell line Caski MTT assay was performed to find out.

General kimchi extract and mushroom kimchi extract was treated with Caski, a cervical cancer cell line, and MCF7, a breast cancer cell line, and MTT assay was performed to see how kimchi extract affects the proliferation of these cells (see FIG. 2).

After the addition of the general kimchi extract, mushroom kimchi extract and PBS to the cervical cancer cell line Caski, the MTT assay was performed for 24 hours and 48 hours, respectively, as shown in FIG. 2A. In addition, 48 hours and 72 hours after adding normal kimchi extract, mushroom kimchi extract and PBS to breast cancer cell line MCF7, MTT assay was performed to show the proliferation of cells.

As shown in FIG. 2 A and B of FIG. 2, the extract of the kimchi-in mushroom kimchi prepared in Example 1 of the present invention inhibits the proliferation of the cervical cancer cell line Caski and the breast cancer cell line MCF7, and thus, the extract of the general kimchi or PBS. Compared to the inhibition of cancer cell proliferation.

<4> Apoptosis analysis

Adjusted to 2-5 × 10 ⁵ cells for immunostaining with antibodies to various cell surface molecules from the cells, washed once with staining buffer (1% FBS, PBS with 0.01% NaN ₃ , pH 7.4) Then, ANNEXIN V or PI (Propidium Iodide) was added to the sample, reacted at 4 ° C. for 15 minutes, washed twice with staining buffer, and the expression of cell surface molecules was analyzed by flow cytometry.

General kimchi extract, mushroom kimchi extract and PBS (phosphate buffer saline, Sigma) obtained from the preparation of the <1> kimchi extract was treated with a cervical cancer cell line Caski for 24 hours to confirm how apoptosis is induced in each cell. . The cells stained with Annexin V were apoptosis cells and only PI stained cells were necrosis and apoptosis cells. The cells positively stained with Annexin V and PI were late apoptosis cells, and the cells positively stained with Annexin V only were early apoptosis cells.

The cervical cancer cell line Caski was treated with general kimchi extract, mushroom kimchi extract and PBS to confirm apoptosis. As a result of treatment of the common kimchi extract and mushroom kimchi extract for 24 hours in the cervical cancer cell line Caski, it was confirmed that the apoptosis caused by early apoptosis was increased by the mushroom kimchi extract (see FIG. 3).

<5> gene expression analysis (real time RT-PCR)

In order to confirm the expression of apoptosis-related genes and cytokine genes from each cell, total RNA was isolated from each cell using RNAZol B solution. The extracted RNA (7㎍) was reacted with reverse transcriptase (RTase), dNTP, PN6, buffer for 1 hour in 37 ℃ water bath to synthesize cDNA. The expression was confirmed by amplification through a real time RT-PCR machine using primers of genes to be expressed in cDNA synthesized from RNA of each cell.

Cervical cancer cell line Caski cells 5 × 10 ⁵ in a 6-well dish and a-MEM FBS 0% culture conditions after the general kimchi extract, mushroom kimchi extract, PBS (phosphate buffer saline) obtained in the preparation of the Kimchi extract , Sigma) and 6 hours later, RNA was extracted to synthesize cDNA, followed by RT-PCR to see the expression of genes related to cell death. As a result of confirming the genes related to cell death, p53, caspase 3,8,9 in mushroom kimchi extract was found to be increased in expression compared to normal kimchi extract and PBS, and the anticancer effect by apoptosis was confirmed (FIG. 4).

Test Example 3 Measurement of Nucleic Acid Content

The nucleic acid content of the kimchi prepared in Example 1 (mushroom kimchi) and the kimchi prepared in Comparative Example (general kimchi) were measured using the following method.

0.5 g of kimchi extract samples of mushroom kimchi obtained in preparation of <1> kimchi extract of <Test Example 2> and 0.5 g of kimchi extract samples of general kimchi obtained in preparation of <1> kimchi extract of <Test Example 2> Each sample was prepared.

After homogenizing 10 mL of 10% perchloric acid (PCA) solution to 0.5 g of the mushroom kimchi sample and 0.5 g of the general kimchi sample, the supernatant and the precipitate were separated by centrifugation at 4,000 rpm for 10 minutes. 10 mL of 10% PCA solution was added to the mixture to homogenize, and the mixture was centrifuged at 4,000 rpm for 10 minutes to separate the supernatant and the sediment twice to obtain each supernatant, and then mixed with each supernatant. The mixed supernatant was filtered and the pH was adjusted to 6.5 with 5N potassium hydroxide (KOH), followed by addition of 10% PCA solution to the volume of 100 mL to obtain respective mushroom kimchi sample solutions and general kimchi sample solutions.

After the mushroom kimchi sample solution and the general kimchi sample solution obtained above were allowed to stand at 0 ° C. for 30 minutes, the sample solution filtered with a 0.45 μm membrane filter was purified using HPLC UV / Vis 200 Series (Perkin Elmer, USA). The analysis was carried out under the following conditions.

For HPLC analysis, the column was brownlee validated aqueous C18 (4.6 × 250mm, 5㎛), the column temperature was 40 ℃, the mobile phase was 50mM KH ₂ PO ₄ (pH 7.5), the flow rate was 0.8mL / min, UV detecter 254nm 10 μl was injected at and detected, and nucleic acid related components were identified by comparing the retention time of the standard solution (see Table 2 below).

Nucleic acid-related components were quantified in terms of the peak area of each sample solution using a standard calibration curve. ATP, ADP, AMP, Inosine, IMP, and Hypoxanthine standards were used by Sigma, and prepared at 0.001 ~ 1.0M concentration and analyzed by the above conditions.

Nucleic Acid Content Results of Kimchi (mg / 100g) Nucletide General Kimchi Mushroom Kimchi ATP 1.18 2.55 ADP 2.76 3.06 AMP 1.84 2.17 Inosine 4.56 6.89 IMP 5.28 7.33 Hypoxanthine 19.28 28.09

As shown in the results of Table 2, it was found that the kimchi prepared in Example 1 of the present invention (mushroom kimchi) and the nucleic acid content of the kimchi prepared in Comparative Example (general kimchi) in terms of excellent.

<Example 4>

Kimchi was prepared in the same manner as in Example 1, except that 30 parts by weight of seasonings including Cordyceps sinensis, seaweed and mushrooms, and 3 parts by weight of brown rice powder were added as a functional ingredient.

<Example 5>

Kimchi was prepared in the same manner as in Example 4, except that Machichi powder was used instead of Hyuncho powder as a functional ingredient.

<Example 6>

Kimchi was prepared in the same manner as in Example 4, except that the rowan fruit powder was used instead of the vinegar powder as a functional ingredient.

&Lt; Example 7 >

Kimchi was prepared in the same manner as in Example 4, except that the mixed powder in which the Portuguese powder and Rowan fruit powder were mixed in a weight ratio of 1: 1 as a functional ingredient was used.

&Lt; Example 8 >

30 parts by weight of seasonings, including Cordyceps sinensis, seaweed and mushrooms, and 3 parts by weight of vinegar powder as a functional ingredient are added evenly between the pickled cabbage leaves, mixed, and then aged at 4 ° C. for 15 days to prepare kimchi. It was.

The pickled cabbage is removed after removing the cabbage roots from the cabbage and cut and washed in four equal lengths from the removed cabbage root portion, and then marinated cabbage with 10% salt of the cabbage weight, then desalted, washed and dehydrated. Pickled cabbage obtained by using was used.

Seasonings including Cordyceps sinensis, seaweeds and mushrooms are 3% by weight Cordyceps sinensis, 3% by weight seaweed, 3% by weight mushroom, 25% by weight red pepper powder, 8% by weight leeks, 9% by weight minced garlic, 9% by weight minced ginger, glutinous rice What was obtained by mixing 15 weight% of powders and remainder anchovy salt (25 weight%) was used.

Cordyceps sinensis contained in the spice was used to pulverized each Cordyceps sinensis removes the water on the surface after the removal of foreign matters to the particle size 100 ± 10 mesh (mesh).

The algae contained in the seasoning is washed after removing foreign matters, and then, each of the algae, which have been blanched in purified water at 70 ° C. for 10 seconds and the surface water is removed, have a particle size of 100 ± 10 mesh. The pulverized powder was used, and the algae was mixed with seaweed, kelp, seaweed, and mussels in the same weight ratio.

The mushroom contained in the seasoning was used to pulverize each mushroom to remove the foreign matter on the surface after removing the foreign matter, the powder to a particle size of 100 ± 10 mesh (mesh), wherein the mushroom is a white mushroom , Ganoderma lucidum mushroom, shiitake mushroom, agaricus mushroom, situation mushroom, chaga mushroom was used a mixed mushroom mixed in the same weight ratio.

The above-mentioned powder is powder is washed after removing the foreign matter and then blanched in purified water of 70 ℃ temperature for 10 seconds and the powder is ground to remove the moisture on the surface to a particle size of 100 ± 10 mesh (mesh) using It was.

&Lt; Example 9 >

Kimchi was prepared in the same manner as in Example 8, except that the gusset powder was used instead of the sheath powder as a functional ingredient.

&Lt; Example 10 >

Kimchi was prepared in the same manner as in Example 8, except that the rowan fruit powder was used instead of the vinegar powder as a functional ingredient.

<Example 11>

Kimchi was prepared in the same manner as in Example 8, except that the mixed powder in which the Portuguese powder and Rowan fruit powder were mixed in a weight ratio of 1: 1 as a functional ingredient was used.

&Lt; Example 12 >

Kimchi was prepared in the same manner as in Example 8, except that the present invention was used as a powdered powder dashi extract.

In the above, the extract was washed after removing foreign matters, and then, the surface water was removed by adding 10 times the amount of purified water to the amount of purified water, extracted at 100 ° C to 30% of the volume of the first purified water, and then filtered using filter paper. It was.

&Lt; Example 13 >

Kimchi was prepared in the same manner as in Example 8, except that the extract of Machi was used as a functional ingredient.

In the above, the gusset extract was washed after removing foreign matters, and then, after removing the water on the surface, the gusset string was added to 10 times the amount of purified water, and extracted at 100 ° C. to 30% of the volume of the first purified water, and then filtered using a filter paper. It was.

&Lt; Example 14 >

Kimchi was prepared in the same manner as in Example 8, except that the extract of rowan fruit was used instead of the vinegar powder as a functional ingredient.

In the above, the ash extract is washed after removing the foreign matter, and then remove the dried water on the surface of the rowan fruit is added to 10 times the purified water to the weight of the ash, extracted at 100 ℃ to 30% of the volume of the first purified water and then filtered through a filter paper Extract was used.

&Lt; Example 15 >

Kimchi was prepared in the same manner as in Example 8 except for using the mixed extract in which the extract of Portulae and Rowan Fruit Extract were mixed in a weight ratio of 1: 1 as a functional ingredient.

In the above, the gusset extract was washed after removing foreign matters, and then, after removing the water on the surface, the gusset string was added to 10 times the amount of purified water, and extracted at 100 ° C. to 30% of the volume of the first purified water, and then filtered using a filter paper. It was.

In the above, the extract of Rowan fruit is washed after removing the foreign matter, and then remove the dried water on the surface of the Rowan fruit is added to 10 times the amount of purified water to the weight of the ash, extracted at 100 ℃ to 30% of the volume of the first purified water and then filtered through a filter paper Extract was used.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Immunity-enhancing kimchi prepared by the present invention not only has the health functional and / or nutrients that Cordyceps, algae and mushrooms have, but also various bioactive ingredients can be produced during fermentation or ripening, It can contribute to the health of the public by providing the kimchi with the health functional, nutritional and / or various bioactive components of the mushroom.

On the other hand, the present invention can promote the consumption of kimchi, so it can contribute to the development of kimchi-related industries, in addition to improving the economic benefits of the farmers who grow the materials used to make kimchi, and the community that grows the materials used to make kimchi. Therefore, there is industrial applicability.

Claims (8)

In the kimchi manufacturing method,
Method for producing an immuno-enhancing kimchi comprising the step of adding and mixing seasonings, including Cordyceps sinensis, seaweed and mushrooms to pickled cabbage. The method of claim 1,
Method for producing immuno-enhancing kimchi, characterized in that the addition of 10 ~ 90 parts by weight seasonings including Cordyceps sinensis, seaweed and mushrooms to 100 parts by weight of pickled cabbage. The method of claim 1,
Method for producing immuno-enhancing kimchi, characterized in that the addition of 10 ~ 90 parts by weight seasonings, including Cordyceps sinensis, seaweed and mushrooms, and 1 ~ 10 parts by weight of functional ingredients with respect to 100 parts by weight of pickled cabbage. The method of claim 1,
Seasonings including Cordyceps sinensis, seaweed and mushrooms include 1-10 wt% Cordyceps sinensis, 1-10 wt% seaweed, 1-10 wt% mushroom, 5-30 wt% red pepper, 1-10 wt% green onion, 5-20 minced garlic A method for producing immuno-enhanced kimchi, characterized in that obtained by mixing a weight%, minced ginger 5-20% by weight, glutinous rice flour 5-20% by weight and the remaining salted salted fish. The method of claim 1,
Cordyceps sinensis, algae and mushrooms included in the seasoning is any one or more selected from powder and hot water extract. The method of claim 1,
Seaweed is any one or more selected from laver, seaweed, seaweed, seaweed;
Mushroom is a method for producing immuno-enhanced kimchi, characterized in that the one or more selected from white mushrooms, ganoderma lucidum mushroom, shiitake mushrooms, agaricus mushrooms, situation mushrooms, chaga mushrooms. The method of claim 3,
The functional ingredient is a method for producing immuno-enhanced kimchi, characterized in that the addition of any one or more selected from Hyuncho, March, rowan berries in the form of powder or hot water extract. The method of claim 1,
Method of producing an immuno-enhancing kimchi, characterized in that it further comprises the step of fermenting for 1 day-20 days at 0 ~ 10 ℃ after adding and mixing seasonings including cordyceps, algae and mushrooms to pickled cabbage.

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