KR101778260B1 - Preparation Method for Kimchi with High GABA Content - Google Patents

Abstract

The present invention relates to a method for producing kimchi which can increase the amount of the crude oil in the aged kimchi. More specifically, the present invention relates to a method for producing kimchi, which comprises fermenting lactic acid bacteria inoculated with a seasoning prepared by mixing kimchi seasonings, To a pickled Chinese cabbage. The present invention also relates to a method for producing a high-content GABA kimchi.

Description

Preparation Method for Kimchi with High GABA Content [

The present invention relates to a method of producing a kimchi which can increase the content of guava in an aged kimchi.

Gamma-aminobutyric acid (GABA) is a naturally occurring non-proteinaceous amino acid that is known to be an essential component of the central nervous system such as the brain and spinal cord. It is a major inhibitory neurotransmitter It is known. GABA is involved in many physiological functions. In animals, it stimulates the blood flow of the brain and increases the supply of oxygen to the brain to promote the metabolic function of the brain cells. It reduces the triglyceride in the blood and improves the liver function, Prevention of adult diseases, etc. It has neuromuscular functions for pain relief, depression and anxiety. In modern people who are suffering from stress, especially examinees, excessive alcohol consumption, brain and blood GABA levels are reported to be low, and a severe shortage of GABA in the body causes seizures, convulsions, and epilepsy. Due to this physiological effect, GABA is an intravenous injection which is used for cerebral blood flow improvement and brain metabolism enhancement in stroke, head trauma, sequelae of cerebral artery, and is also sold as an oral prescription medicine.

Recently, interest as a functional food material has been increasing not only as a medicine but also as a medicine. GABA is widely distributed in various vegetables, fruits, rice, and beans. When it is supplemented through food, the necessary amount is 500-3000 mg per day, and it is known that the blood pressure can be lowered to 80 mg of GABA per day. However, It is too low to show physiological function. On the other hand, GABA produced by chemical synthesis is concerned about side effects such as anorexia, constipation, and diarrhea. In recent years, interest in the food industry and consumers has been rising in Japan as green tea, rice embryo, and germinated brown rice, which have increased GABA content, are sold.

Kimchi is one of Korea's representative traditional fermented foods that have been fermented after adding various kinds of seasonings such as salted radishes and cabbages. It is one of the important foods for Koreans who consumed an average of 68.6g per day according to the 2011 National Health Statistics . It is expected to be a functional food such as anti-arteriosclerosis, anti-cancer and anti-inflammation, because it comes from various ingredients and lactic acid bacteria. For this reason, kimchi has been selected as one of the top five health foods in the world and has acquired the Codex international food standard.

Lactobacillus strain, which plays an important role in the fermentation of kimchi, is known to produce GABA, and a number of techniques for increasing the GABA content in food by applying lactic acid bacteria isolated from kimchi to actual foods have been reported (Patent No. 0478491 No. 0910657). Lactobacillus spp. Is a spore-free, anaerobic or thermophilic anaerobic Gram-positive bacterium, and is widely used as starter of fermented dairy products as lactic acid bacteria beneficial to the human body.

Studies have been actively carried out to further enhance the functional components of kimchi, and studies have been reported to increase the content of GABA in kimchi itself. These studies are excellent strains of GABA-transforming strains. They are either added during the manufacture of kimchi or added precursors of GABA such as MSG (sodium L-glutamate). However, although it is claimed to be harmless to humans recently, it is not suitable for the trend of avoiding the use of MSG, a chemical seasoning. In order to increase the content of GABA, the kimchi prepared by these methods should be aged at a temperature of about 15 ° C to provide a minimum temperature suitable for the growth of the strain, so that the kimchi can be easily applied to kimchi stored for a long time such as kimchi And there was still insufficient GABA content in kimchi to show physiological activity.

Patent No. 0478491 Patent No. 0910657

It is an object of the present invention to provide a method for producing kimchi which can effectively increase the content of GABA in kimchi even at a low temperature aging of 10 ° C or lower.

In order to achieve the above object, the present invention provides a method for producing a GABA high-content kimchi, which comprises fermenting a fermented lactic acid bacterium in a mixed seasoning prepared by mixing seasonings of Kimchi, and then fermenting the fermented seasoning to a pickled Chinese cabbage ≪ / RTI >

In the present invention, Lactobacillus sp. , Lactococcus sp. Or Leuconostoc sp. Of lactic acid bacteria can be used. More specifically, one or more selected from the group consisting of Lactobacillus hilgardii , Lactobacillus sakei , Lactobacillus paracasei , Lactobacillus rennini , Lactobacillus buchneri , Lactobacillus brevis , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactococcus lactis , Leuconostoc mesenteroides and Leuconostoc lactis may be used. It is of course possible to use any of the lactic acid bacteria having GABA production function even if not exemplified.

The compounding seasoning is a mixture of various kinds of ingredients used in the manufacture of kimchi, and the kind and the compounding ratio to be compounded can be appropriately selected according to food or taste, and detailed description is omitted. In the following examples, an example is described based on the basic seasoning used in the manufacture of kimchi, but the present invention is not limited to this and suitable ingredients can be added or subtracted. In the present invention, it is preferable that fermentation of the combined seasonings is performed at 20 to 40 ° C for 12 to 48 hours. When the fermentation time was too short, sufficient effect for increasing the GABA content could not be obtained and aging for more than 48 hours was not useful in terms of process efficiency. It is a matter of course that the fermentation time can be appropriately adjusted in consideration of the fermentation temperature even within the above range.

In general, the content of GABA is known to increase in the fermentation process. However, in the case of fermentation at a low temperature of 10 ° C or less, there is no significant change in the content of GABA even after the fermentation period of GABA has elapsed as shown in Comparative Example 1 below. The same was true for the case of inoculating Kimchi with a lactic acid bacteria known to produce GABA as a starter (see Comparative Example 2). It was judged that the growth of L. hilgardii MYA-9 or the activity of GAD did not appear because the optimum temperature of lactic acid bacteria and the optimal activity temperature of glutamate dehydrogenase (GAD), which is an enzyme related to GABA biosynthesis, do. That is, in the case where the lactic acid bacteria are inoculated in the prior art to produce kimchi, there is no problem in increasing the GABA content because it is aged at a temperature of about 15 ° C. However, in the case of low temperature aging, The effect of increasing GABA content could not be obtained. On the other hand, in the case of the fermented Kimchi fermented with lactic acid bacteria by the method of the present invention, GABA was produced not only in the fermentation process of the seasoning but also the GABA content was significantly increased in the low temperature fermentation process, . ≪ / RTI > In addition, the above effect was not observed in the kimchi prepared by fermenting the mixed seasonings and sterilized (Comparative Example 3).

Therefore, the kimchi prepared according to the present invention effectively increased the GABA content during aging even though it was aged at a low temperature, and the aging temperature was preferably 0 to 25 ° C. As the ripening temperature increased, the growth of lactic acid bacteria and the activity of GAD increased, so that the effect of increasing GABA was more remarkable. If the aging temperature is lower than 0 ° C, not only the GABA production efficiency is lowered but also the kimchi freezes and the flavor may be deteriorated. If the aging temperature exceeds 25 ° C, the GABA production will increase but it is easily exacerbated.

Particularly, it is preferable that the water extract of Pleurotus ostreatus is contained in the seasoning of kimchi. Water extracts of Oyster mushroom or Mushroom mushroom significantly increased the content of GABA in kimchi, especially the change of GABA content with aging. In the case of mushroom, mushroom, and mushroom other than oyster mushroom or mushroom mushroom, the change of GABA content was not greatly influenced although it was not described in the following examples. The water extract of Mushroom mushroom significantly increased the GABA content of kimchi, but the effect was not greater than that of oyster mushroom.

As described above, according to the present invention, even when the kimchi is aged at a low temperature, since the content of GABA is increased, it is possible to produce a kimchi having a high GABA content while being stored for a long period of time.

FIG. 1 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 1. FIG.
FIG. 2 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 2. FIG.
FIG. 3 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Preparation Example 1. FIG.
FIG. 4 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 3. FIG.
FIG. 5 is a graph showing changes in content of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Comparative Example 4. FIG.
6 is a graph showing changes in the contents of GABA and glutamate in kimchi and kimchi broth according to aging time of the kimchi of Preparation Example 2. FIG.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these embodiments are merely examples for explaining the content and scope of the technical idea of the present invention, and thus the technical scope of the present invention is not limited or changed. It will be apparent to those skilled in the art that various changes and modifications can be made within the scope of the technical idea of the present invention based on these examples.

Example

The blend ratio of the materials used in the manufacture of kimchi is shown in Table 1 below. The Chinese cabbage was immersed in 10% brine for 4 to 5 hours by a conventional method, and then washed in running water and water was used. Mixed spices consist of 3 cups of red pepper powder, 1 cup of anchovy sauce, 1 cup of shrimp sauce, 1 cup of liver garlic, 4 spices of liver ginger, 4 spoons of sugar, 200 g of onion, 200 g of onion, Cup. The broth was prepared by boiling 2 servings of 1 pollock and 10 × 10cm seaweed in 3 liters of water. Using the salted Chinese cabbage and the prepared seasoning prepared by the above method, the strain was added according to the methods shown in the following Preparations and Comparative Examples, and then the kimchi was prepared by kneading.

The fermented kimchi was stored in a low temperature room at 4 ℃ and fermented for 1, 2, 3, 4, 5, 6, 7, 10, 13, 16, And glutamate content were investigated. 1 g of lactic acid bacteria was diluted in physiological saline, and 10 g of MRS agar (10.0 g of protease peptone No. 3, 10.0 g of beef extract, 5.0 g of yeast extract, 20.0 g of dextrose, 1.0 g of polysorbate 80, 2.0 g of ammonium citrate, g, magnesium sulfate 0.1 g, manganese sulfate 0.05 g, dipotassium phosphate 2.0 g), and cultured at 30 ° C for 48 hours.

The content of GABA and glutamate in Kimchi and Kimchi broth was analyzed by HPLC. The HPLC was carried out using Agilent 1200 series and the columns were Zorbax Eclipse-AAA Columns (150 × 4.6 mm id, particle size 5 μm) and Zorbax Eclipse-AAA 4-Pack (12.5 × 4.6 mm id, 5 μm) Respectively. UV detector at 338 nm and the column temperature was set at 40 ° C. The gradient of the mobile phase was 0.0 min, and the mobile phase (A) 40 mM NaH ₂ PO ₄ , pH 7.8 and mobile phase (B) Acetonitrile: methanol: distilled water (45: 45: 10, v / v / v) 0% B; 0.0-1.9 min, 0% B; 1.9-21.1 min, 57% B; 21.1-21.6 min, 100% B; 21.6-25.0 min, 100% B; 25.0-25.1 min, 0% B; 25.1-32 min, 0%. The flow rate was 2 ml / min. More specifically, for the HPLC analysis, the kimchi broth was centrifuged (13,000 rpm, 4 ° C, 10 min) and analyzed by HPLC using a 0.45 um PTFE syringe filter. After lyophilization, 100 mg of kimchi was weighed and extracted with 5% trichloroacetic acid aqueous solution and centrifuged (13,000 rpm, 4 ℃, 10 min). The supernatant was filtered through a 0.45 um PTFE syringe filter and analyzed by HPLC.

Preparation of strain

For the preparation of kimchi with increased GABA content, L. hilgardii MYA-9 (KCTC 21051) was incubated at 30 ° C for 48 hours in MRS broth containing 1% MSG and centrifuged (4000 rpm, 4 ° C, 10 min ). The isolated cells were washed twice with physiological saline and sterilized water, suspended in sterilized water (10 ml) and used for inoculation. The inoculation concentration was 1.2 × 10 ⁶ cfu / ml.

Comparative Example 1: Kimchi

The fermented kimchi was fermented at 4 ℃. The fermentation time of kimchi, kimchi broth and GABA and glutamate contents were measured.

As shown in Table 1, the number of lactic acid bacteria was increased from 1.1 × 10 ⁶ cfu / mL in the early stage of fermentation to 3.12 × 10 ⁸ cfu / mL after 19 days of fermentation. However, the contents of GABA and glutamate in kimchi and kimchi broth did not show any significant change even after aging (Fig. 1). The content of glutamate in kimchi soup was higher than that of kimchi, but the contents of GABA were similar in kimchi and kimchi soup.

Comparative Example 2: L. hilgardii  The kimchi inoculated with MYA-9

The kimchi was prepared and fermented in the same manner as in Comparative Example 1 except that L. hilgardii MYA-9 was inoculated into the prepared seasoning of kimchi, and the content of GABA and glutamate in kimchi and kimchi broth was measured The results are shown in Fig. As shown in FIG. 2, the content of GABA and glutamate in kimchi and kimchi broth did not show any difference from the initial stage of inoculation even after 19 days of aging, and remained similar to that of Comparative Example 1 which was not inoculated. The cause is 4 ℃ Kimchi ripening temperature is significantly lower than the optimum activation temperature of 30 ℃ L. hilgardii MYA-9 optimum growth temperature of 36 ℃ and GABA biosynthesis-related enzyme, Glutamate dehydrogenase (GAD) of, L. hilgardii MYA- 9 or the activity of GAD was not observed.

Production Example 1: L. hilgardii  After fermentation with MYA-9,

Preparation of kimchi by the same method as in Comparative Example 1 except that L. hilgardii MYA-9 was inoculated into the mixed seasoning and fermented at 30 ° C for 24 hours, And glutamate content were measured. The results are shown in Fig. In Comparative Examples 1 and 2, there was no change in the GABA content in kimchi or kimchi broth even after the aging period. However, the content of GABA in kimchi fermented with seasoning increased gradually as kimchi was aged. That is, the initial GABA content increased 66.67 mg / 100 g to 168.05 mg / 100 g after kimchi ripening at 101.38 mg / 100 g for 19 days, and kimchi broth increased to 131.28 mg / 100 g after 23 days of aging at 108.46 mg / It was confirmed that the content was significantly increased as compared with Comparative Example 1 and Comparative Example 2. In addition, the content of glutamate was higher in Comparative Examples 1 and 2 than in GABA, but the content of GABA in Preparation Example 1 was much higher than that of glutamate.

Comparative Example 3: L. hilgardii  After fermentation with MYA-9 and sterilization,

GABA and glutamate contents in kimchi and kimchi broth were measured according to the fermentation period, while the kimchi was prepared and fermented in the same manner as in Preparation Example 1, except that the fermented seasoning was sterilized at 100 ° C for 15 minutes. Is shown in FIG.

In FIG. 4, the GABA content at the early stage of fermentation after the preparation of kimchi was similar to that of Preparation Example 1, but the fermentation period of Preparation Example 1 increased the GABA content, whereas the fermentation period of Comparative Example 3 The changes of GABA content with the passage of time were insignificant. This tendency was particularly clear in the GABA content in the kimchi soup, and the GABA content in the early stage of ripening was similar to that of Comparative Example 3 and Preparation Example 1, but the GABA content was more than two times on the 19th day of ripening.

Comparative Example 4: Oyster mushroom Kimchi prepared with mixed seasoning including broth

In the preparation of the broth, the kimchi was prepared and fermented in the same manner as in Comparative Example 1, except that 30 g of mushroom per 3 L of water was further added to the broth. The content of GABA and glutamate in kimchi and kimchi broth according to the ripening period is shown in Fig.

FIG. 5 shows that GABA content and glutamate content were slightly increased compared to when no oyster mushroom was used. However, as in Comparative Example 1, there was no difference in GABA content between kimchi and kimchi broth according to the aging period.

Production Example 2: Oyster mushrooms L. hilgardii  After fermentation with MYA-9,

Preparation of kimchi by the same method as in Comparative Example 4 except that L. hilgardii MYA-9 was inoculated into the prepared sauce and fermented at 30 ° C for 24 hours, And glutamate were measured. The results are shown in Fig.

As shown in FIG. 6, the content of GABA and glutamate in the early stage of aging was almost the same as that of Comparative Example 4, but it was greatly increased as the aging progressed. The initial GABA content of kimchi was 195.16 mg / 100g and 88.59mg / 100g, respectively. The kimchi broth also showed an increase of 173.79mg / 100mL at 121.67mg / 100mL and 295.46mg / 100mL after 19 days of fermentation.

Compared with Comparative Example 1 and Comparative Example 4, the increase in the content of GABA and glutamate in Production Example 2 in comparison with the difference in the content of GABA and glutamate in the early stage of aging indicates that the increase in GABA content in this preparation derived from oyster mushroom It can be seen that it is not simply GABA derived from oyster mushroom, nor is glutamate derived from oyster mushroom converted to GABA.

Claims (6)

Wherein the fermented product is fermented at 20 to 40 ° C after inoculation with a lactic acid bacterium in a mixed seasoning prepared by mixing water extract of oyster mushroom or mushroom mushroom with seasoning of Kimchi and then fermenting the fermented seasoning to a pickled Chinese cabbage. Preparation method of content.
The method according to claim 1,
The lactic acid bacteria are Lactobacillus sp. , Lactococcus sp. Or Leuconostoc sp. ≪ / RTI > wherein the method comprises the steps of:
3. The method of claim 2,
Wherein the lactic acid bacteria are at least one selected from the group consisting of Lactobacillus hilgardii , Lactobacillus sakei , Lactobacillus paracasei , Lactobacillus rennini , Lactobacillus buchneri , Lactobacillus brevis , Lactobacillus plantarum , Lactobacillus rhamnosus , Lactococcus lactis , Leuconostoc mesenteroides , Leuconostoc lactis . ≪ / RTI >
The method according to claim 1,
Wherein the fermentation of the mixed seasonings is carried out for 12 to 48 hours.
The method according to claim 1,
Wherein the kimchi is aged at 0 to < RTI ID = 0.0 > 25 C. < / RTI >
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