KR20140038096A - Kimchi for improving liver function and manufacturing method thereof - Google Patents
Kimchi for improving liver function and manufacturing method thereof Download PDFInfo
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- KR20140038096A KR20140038096A KR1020120104374A KR20120104374A KR20140038096A KR 20140038096 A KR20140038096 A KR 20140038096A KR 1020120104374 A KR1020120104374 A KR 1020120104374A KR 20120104374 A KR20120104374 A KR 20120104374A KR 20140038096 A KR20140038096 A KR 20140038096A
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- vitamin
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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Abstract
본 발명은 간기능 장애 개선용 기능성 김치 및 그 제조방법에 관한 것으로서, 본 발명에 따른 간 기능 장애 개선용 기능성 김치의 제조방법은 김치 원재료에 양념을 첨가하여 김치를 제조하는 과정에서 상기 김치 원재료 100중량부에 대하여 간 기능 장애 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하되, 상기 간 기능 장애 개선용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지는 것을 특징으로 한다. 상기한 본 발명에 따라 제조된 김치는 간을 보호하거나 간 기능 장애 개선 작용을 나타내는 건강기능식품원료를 다량 포함하고 있어 간 기능 장애환자에게 간을 보호하고자 하는 사람들에게 유용하게 사용될 수 있다. The present invention relates to a functional kimchi for improving liver dysfunction and a method of manufacturing the same, the method of manufacturing functional kimchi for improving liver dysfunction according to the present invention by adding the seasoning to the kimchi raw material in the process of preparing kimchi 100 10 to 30 parts by weight of a functional additive for improving hepatic dysfunction is further added to the total weight of the composition, wherein the functional additive for improving liver dysfunction comprises 80 to 99% by weight of a health functional food ingredient and 1 to 20% by weight of a functional nutrient It is done. The kimchi prepared according to the present invention contains a large amount of a raw material for health functional foods that protects the liver or improves the liver dysfunction, and thus can be useful for people who want to protect the liver from liver dysfunction patients.
Description
본 발명은 간기능 장애 개선용 기능성 김치 및 그 제조방법에 관한 것으로서, 보다 상세하게는 김치의 고유 효능에 간을 보호하면서 간 기능 장애를 개선하는 기능을 부가하여 간 기능 장애를 가진 환자나 간을 보호하고자 하는 사람들에게 특히 유용한 간기능 장애 개선용 기능성 김치 및 그 제조방법에 관한 것이다.
The present invention relates to a functional kimchi for improving liver dysfunction and a method for preparing the same, and more particularly, to a kimchi having a liver function dysfunction, To a functional kimchi for improving liver dysfunction and a method for producing the same.
우리나라 고유의 전통 식품인 김치는 배추, 무우 등 야채를 유산균 발효시켜 제조되는 저장 식품으로, 각종 비타민, 무기질 등의 영양분과 섬유소가 풍부하여 성인병 예방 및 항암 효과도 있는 것으로 보고되어 있으며, 그 독특한 풍미와 함께 점차 세계 시장에서도 우수한 건강식품으로 알려지고 있다.Kimchi, a Korean traditional food, is a food stored by fermenting vegetables such as Chinese cabbage and radish.It is rich in nutrients and fiber such as various vitamins and minerals. In addition, it is increasingly known as an excellent health food in the world market.
이러한 한국 고유의 발효식품인 김치는 사용재료가 주로 채소이기 때문에 단백질과 지방질 등의 주요 영양성분은 빈약하지만 비타민과 무기질을 많이 함유하고 있으며, 발효 중에 생성되는 각종 유기산은 식욕을 증진시키고 장내에 있는 유익한 미생물의 번식을 촉진시키는 반면, 유해균을 억제시켜 주는 유익한 식품으로 알려져 있다.Since Kimchi, a Korean fermented food, is mainly a vegetable, it has poor nutritional properties such as protein and fat, but contains a lot of vitamins and minerals. Various organic acids produced during fermentation improve appetite and enter the intestines. It promotes beneficial microbial propagation, while it is known as a beneficial food that inhibits harmful bacteria.
이러한 김치는 주재료가 되는 채소의 종류에 따라서 배추김치, 열무김치, 무김치, 갓김치, 깍두기, 겉절이, 생채 등 여러 가지가 있고, 양념의 농도에 따라서도 물김치, 동치미 등 그 종류가 매우 다양하다. 김치의 제조 방법도 여러 가지로 알려져 있는데, 대체로, 김치는 그 주재료가 되는 배추 또는 무우를 일정 시간 동안 소금에 절이고 씻어낸 후 고춧가루, 생강, 마늘, 젓갈 등의 각종 양념을 적절한 비율로 첨가하여 적정 온도에서 일정 기간 동안 발효시켜 제조되고 있다. There are various kinds of kimchi such as Chinese cabbage kimchi, radish kimchi, mugi kimchi, mustard kimchi, kakdugi kimchi, gangbang kimchi, and raw kimchi depending on the kinds of vegetables which are main ingredients. Kimchi is generally known to be produced in various ways. In general, kimchi is prepared by washing the Chinese cabbage or radish which is the main ingredient in salt for a certain period of time and adding various kinds of seasoning such as red pepper powder, ginger, garlic, And fermented at an appropriate temperature for a certain period of time.
이와 같이 제조된 김치는 발효시키는 온도 및 시간에 따라 상쾌한 신맛 등 특유의 여러 가지 맛을 가지게 되며, 여러 가지 맛 중 짠맛은 식염의 농도에 따라 쉽게 조절될 수 있고, 그 외의 맛은 첨가된 다양한 부재료와 발효 또는 숙성과정에 의해 결정된다. Kimchi prepared in this way has a variety of peculiar flavors such as refreshing sourness according to the temperature and time of fermentation, salty taste of various flavors can be easily adjusted according to the concentration of the salt, other flavors are added various ingredients And fermentation or ripening process.
최근에는 전통적 김치 외에도 인체에 유용한 영양성분과 생리활성 성분을 가지는 차별화된 새로운 기능성 김치에 대한 연구가 활발히 진행되고 있다. 그러나 현재까지 알려진 기능성 김치는 특정한 채소를 주재로 하여 전통적인 방법에 의해 제조되는데, 그에 따라 다양한 종류의 김치에 동일한 기능성을 부여하는 데에는 한계가 있다. 또한 종래의 기능성 김치는 특정한 채소를 사용하여 제조됨에 따라 여러 가지 기능이 동시에 부여되는데, 그에 따라 특정한 기능성을 부여한 김치, 예를 들어 김치의 고유 효능에 간을 보호하는 역할을 하면서 간기능 장애를 개선하여 간기능 장애 환자에게 특히 유용하도록 한 김치를 제조하는 것은 어렵다는 단점이 있다.
Recently, researches on new and differentiated functional kimchi having nutritional and physiologically active ingredients useful for the human body in addition to traditional kimchi have been actively conducted. However, functional kimchi known to date is produced by a traditional method based on a particular vegetable, accordingly there is a limit to give the same functionality to various kinds of kimchi. In addition, conventional functional kimchi is produced by using specific vegetable, and various functions are given at the same time. Thus, it is possible to improve the function of kimchi, for example, It is difficult to manufacture Kimchi which is especially useful for patients with liver dysfunction.
이에 본 발명은 상기한 종래의 문제점을 해소하기 위한 것으로서, 배추김치, 무김치, 열무김치, 갓김치, 깍두기, 생채, 겉절이 등과 같은 다양한 종류의 김치 고유의 효능에 간을 보호하고 간 기능 장애를 개선하는 동일한 기능성을 부여할 수 있도록 함으로서 전통적인 김치의 효능은 그대로 유지하면서 간 기능 장애 환자나 간을 보호하고자 하는 사람들에게 특히 유익하도록 한 간 기능 장애 개선용 기능성 김치 및 그 제조방법을 제공하는데 그 목적이 있다.
Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method for protecting the liver against the effects of various kinds of kimchi such as Chinese cabbage kimchi, non-kimchi, radish kimchi, mustard kimchi, It is an object of the present invention to provide a functional kimchi for improving hepatic dysfunction and a method for manufacturing the same, which is particularly beneficial to those who want to protect the liver dysfunctional patients or the liver while maintaining the efficacy of the conventional kimchi .
상기한 목적을 달성하기 위하여 본 발명은 The present invention to achieve the above object
김치 원재료에 양념을 첨가하여 김치를 제조하는 방법에 있어서, A method for producing kimchi by adding seasoning to a raw material of kimchi,
상기 김치 원재료 100중량부에 대하여 간 기능 장애 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하되, 10 to 30 parts by weight of a functional additive for improving liver dysfunction is further added to 100 parts by weight of the raw material for kimchi,
상기 간 기능 장애 개선용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지며, Wherein the functional additive for improving liver dysfunction comprises 80 to 99% by weight of a health functional food ingredient and 1 to 20% by weight of a functional nutrient,
상기 건강기능식품원료는 홍국 0.004 내지 0.008중량부, 유산균발효 다시마추출물 0.5 내지 3중량부, 글로빈 가수분해물 0.5 내지 3중량부, 밀크씨슬추출물 0.05 내지 0.5중량부, 표고버섯균사체추출물분말 0.5 내지 3.5중량부 및 헛개나무추출물 1 내지 5중량부를 포함하여 이루어지며, Wherein said health functional food raw material comprises 0.004 to 0.008 parts by weight of red yeast, 0.5 to 3 parts by weight of fermented seaweed extract, 0.5 to 3 parts by weight of globin hydrolyzate, 0.05 to 0.5 parts by weight of milk seed extract, 0.5 to 3.5 parts by weight of mushroom mycelial extract powder, Containing 1 part by weight and 5 parts by weight of liana extracts,
상기 기능성영양소는 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루지는 것을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법을 제공한다. Wherein the functional nutrient is 3 to 400 parts by weight of vitamin E, 0.3 to 100 parts by weight of vitamin B1, 0.36 to 40 parts by weight of vitamin B2, 3.9 to 23 parts by weight of niacin, 0.0003 to 2 parts by weight of vitamin B12, 0.45 to 67 parts by weight of vitamin B6 , Vitamin C 30 to 1000 parts by weight, calcium 210 to 800 parts by weight, magnesium 66 to 250 parts by weight, iron 4.5 to 15 parts by weight, zinc 12 to 12 parts by weight, selenium 0.015 to 0.135 parts by weight, chromium 0.015 to 9 parts by weight The present invention also provides a method for producing a functional Kimchi for improving liver dysfunction.
상기 건강기능식품원료는 식이섬유, 단백질, 생로얄젤리, 자라분말, 건조효모, 효소 및 복분자주정추출물로 이루어진 군에서 선택된 적어도 하나를 더 포함할 수 있다. The health functional food raw material may further include at least one selected from the group consisting of dietary fiber, protein, raw royal jelly, jara powder, dry yeast, enzyme and bokbunja extract.
상기 식이섬유는 2 내지 8중량부, 상기 단백질은 10 내지 15중량부, 상기 생로얄젤리는 0.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.05 내지 1중량부, 상기 효소는 0.005~1중량부 및 상기 복분자주정추출물은 2 내지 5중량부 포함될 수 있다. 2 to 8 parts by weight of the dietary fiber, 10 to 15 parts by weight of the protein, 0.5 to 2 parts by weight of the raw royal jelly, 1 to 3 parts by weight of the jara powder, 0.05 to 1 part by weight of the dried yeast, 0.005 to 1 part by weight of the enzyme and 2 to 5 parts by weight of the bokromatic extract can be contained.
상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함할 수 있다. The functional nutrient may further include at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium.
상기 비타민A는 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함될 수 있다. The vitamin A is 0.2 to 1 parts by weight, beta carotene is 1.26 to 7 parts by weight, vitamin D is 0.0015 to 0.01 parts by weight, vitamin K is 0.0165 to 1 parts by weight, pantothenic acid is 1.5 to 200 parts by weight, folic acid is 0.075 To 0.4 parts by weight, biotin is 0.009 to 0.9 parts by weight, copper is 0.45 to 7 parts by weight, iodine is 0.0225 to 0.15 parts by weight, manganese is 0.6 to 3.5 parts by weight, molybdenum is 0.0075 to 0.23 parts by weight and potassium is 1050 to 3700 parts by weight May be included.
상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌 및 짠지로 이루어진 군으로부터 선택된 어느 하나일 수 있다. The kimchi may be any one selected from the group consisting of Chinese cabbage kimchi, gad kimchi, radish kimchi, kakdugi, Dongchimi, jeonjeol, raw vegetables, pickles and salty paper.
상기 간 기능 장애 개선용 기능성 첨가제는 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것일 수 있다. The functional additive for improving liver dysfunction may be added to the seasoning and then added to the kimchi raw materials.
상기한 목적을 달성하기 위하여 본 발명은 상기 제조방법에 의해 제조된 것임을 특징으로 하는 간 기능 장애 개선용 기능성 김치를 제공한다. In order to achieve the above object, the present invention provides a functional kimchi for improving liver dysfunction, which is produced by the above-described method.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 것임을 특징으로 하는 간 기능 장애 개선용 기능성 김치를 제공한다. Also, the present invention provides a functional kimchi for improving liver dysfunction, characterized in that the kimchi prepared by the above-described method is dried to have a moisture content of 10% or less.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 후 1mm 내지 10mm의 그래뉼화 시킨 것임을 특징으로 하는 간 기능 장애 개선용 기능성 김치를 제공한다. The present invention also provides a functional kimchi for improving liver dysfunction, characterized in that the kimchi prepared by the above-described method is dried to have a water content of 10% or less and then granulated to 1 to 10 mm.
또한 본 발명은 상기 제조방법에 의해 제조된 김치를 건조하여 수분함량이 10% 이하가 되도록 한 후 50 내지 100메쉬로 분말화시킨 것임을 특징으로 하는 간 기능 장애 개선용 기능성 김치를 제공한다.
Also, the present invention provides a functional kimchi for improving liver dysfunction, characterized in that the kimchi prepared by the above-described method is dried to have a water content of 10% or less and then pulverized to 50-100 mesh.
상기한 본 발명에 따라 제조된 김치는 간을 보호하거나 간 기능 장애 개선 작용을 나타내는 건강기능식품원료를 다량 포함하고 있어 간 기능 장애환자에게 간을 보호하고자 하는 사람들에게 유용하게 사용될 수 있다. 특히 간 기능 장애환자가 의약품을 복용하면서 본 발명에 따른 간 기능 장애 개선용 기능성 김치를 식사 때 취식하게 되면 간 기능 장애 개선을 도와 줄 수 있을 뿐만 아니라 간 기능 장애환자에게서 결핍되기 쉬운 영양소를 보충하여 줄 수 있기 때문에 간 기능 장애환자에게 특히 유용하게 사용될 수 있다.
Kimchi prepared according to the present invention includes a large amount of dietary supplements that protect the liver or improve liver dysfunction can be useful for those who want to protect the liver to patients with liver dysfunction. In particular, when a patient with liver dysfunction takes a medicament while taking a functional kimchi for improving liver dysfunction according to the present invention at meal time, it can not only help the improvement of liver dysfunction, but supplement nutrients Which may be particularly useful in patients with liver dysfunction.
이하 본 발명을 상세하게 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
본 발명에 따른 간 기능 장애 개선용 기능성 김치의 제조방법은 김치 원재료에 양념을 첨가하여 김치를 제조 시 상기 김치 원재료 100중량부에 대하여 간 기능 장애 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하여 김치를 제조하는 것을 특징으로 한다.
In the method for preparing functional kimchi for improving liver dysfunction according to the present invention, 10 to 30 parts by weight of a functional additive for improving liver dysfunction is further added to 100 parts by weight of the raw material of kimchi by adding seasoning to the raw material of kimchi, Is produced.
본 발명에서 김치라 함은 통상의 김치 원재료에 양념을 첨가하여 제조되는 당해분야에서 일반적으로 알려진 것을 통칭한다. 김치 원재료는 제조하고자 하는 김치의 종류에 따라 달라질 수 있다. 상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌로 이루어진 군으로부터 선택된 어느 하나일 수 있다. In the present invention, kimchi refers to those generally known in the art prepared by adding seasoning to conventional kimchi raw materials. The raw material of kimchi may vary depending on the kind of kimchi to be produced. The kimchi may be any one selected from the group consisting of Chinese cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, Dongchimi, courgette, raw vegetables and pickled vegetables.
좀더 구체적으로 예를 들면 상기 김치는 배추김치, 무김치, 오이김치, 기타채소김치, 석박지, 어패김치, 육류김치, 해조류김치, 물김치 등이 있다.More specifically, for example, the above-mentioned kimchi includes cabbage kimchi, mugi kimchi, cucumber kimchi, other vegetable kimchi, sago rice paper, aquatic kimchi, meat kimchi, seaweed kimchi, and water kimchi.
또한 깍두기는 무깍두기, 부추깍두기, 우엉깍두기, 풋고추잎깍두기. 쑥갓깍두기, 오이깍두기, 쑥깍두기, 대구깍두기, 북어무깍두기, 해물깍두기, 곤쟁이젓깍두기, 창란젓깍두기, 모젓깍두기, 무청깍두기 등을 예로 들 수 있다. In addition, the dumplings are dumplings, leek dumplings, burdock dumplings, and green pepper leaves. Examples include cucumber mushroom, cucumber mushroom, mugwort mushroom, cod mushroom, mushroom mushroom, seafood mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom, mushroom mushroom.
겉절이에는 배추겉절이, 얼갈이겉절이, 하루나겉절이, 양배추겉절이, 상치겉절이, 오이겉절이, 부추겉절이, 달래겉절이, 더덕겉절이, 가지겉절이, 쑥갓겉절이, 돌나물겉절이, 당근겉절이, 파셀리겉절이, 셀러리겉절이, 풋고추겉절이, 깻잎겉절이, 봄동겉절이, 부로콜리겉절이 등을 예로 들 수 있다. On the outer folds, the Chinese cabbage folds, Chinese roe folds, Haruna folds, Cabbage folds, Lettuce folds, Cucumber folds, Leek folds, Soothe folds, Muduk folds, Eggplant folds, Carrot folds, Carrot scallops, Carrots folds, Celery rolls, For example, sesame leaf extremity, spring winter extremity, and broccoli extermination.
또한 생채에는 무생채, 배추생채, 양배추생채, 도라지생채, 노각생채, 파생체, 달래생채, 수삼생체, 쑥갓생채, 풋마늘생채, 도라지오이생채, 고구마생채, 오이생채, 소라오이생채, 미역오이생채, 더덕생채, 오징어생채, 무꼴뚜기젓생채, 해파리생채, 파래젓생채, 두부생채, 제육생채, 더덕생무침, 도라지무침, 달래무침, 상추무침 등을 예로 들 수 있다. In addition, raw vegetables, cabbage vegetables, cabbage vegetables, bellflower vegetables, shell vegetables, derivatives, soothing vegetables, fresh ginseng vegetables, mugwort vegetables, green garlic vegetables, bellflower cucumber vegetables, sweet potato vegetables, cucumber vegetables, sora cucumber vegetables, seaweed cucumber vegetables, Examples are Duck meat, squid raw meat, raw squid meat, jellyfish raw meat, green rice raw meat, tofu raw meat, raw meat raw meat, raw meat raw meat, bellflower raw meat, soya meat raw meat and lettuce meat raw meat.
장아찌에는 오이장아찌, 오이통장아찌, 오이소장아찌, 오이갑장아찌, 오이숙장아찌, 오이고추장장아찌, 오이간장장아찌, 오이장아찌무침, 오이볶음, 마늘짱아찌, 마늘쫑장아찌, 풋마늘장아찌, 통마늘장아찌, 마늘고추장장아찌, 무우말랭이장아찌, 무우말랭이엿장아찌, 무우숙장아찌, 무우장아찌, 무우채장아찌, 무우볶음장아찌, 무우청장아찌, 열무장아찌, 동치미무우장아찌, 가지장아찌, 가지통장아찌, 파장아찌, 실파장아찌, 고추장아찌, 풋고추장아찌무침, 풋고추장아찌, 고춧잎장아찌, 고추고추장장아찌, 고추간장장아찌, 양파장아찌, 토란장아찌, 토란대장아찌, 깻잎장아찌, 갓장아찌, 도라지장아찌, 산초장아찌, 노각장아찌, 송이장아찌, 더덕장아찌, 부추장아찌, 콩잎장아찌, 미나리장아찌, 달래장아찌, 참외장아찌, 살구장아찌, 천도복숭아장아찌, 머위장아찌, 매실소엽장아찌, 매실장아찌, 호두장아찌 대추장아찌, 밤장아찌, 은행장아찌, 감장아찌, 수박장아찌, 달걀장아찌, 갑오징어장아찌, 북어장아찌, 조개장아찌, 전복장아찌, 김장아찌, 미역장아찌, 돌김장아찌, 배추장아찌, 호배추장아찌, 배추속대장아찌, 배추김치장아찌, 모듬장아찌, 도토리묵장아찌, 청포묵장아찌, 물외장아찌 등을 예로 들 수 있다. Pickles include cucumber pickles, cucumber pickles, cucumber pickles, cucumber soy sauce pickles, cucumber gochujang pickles, cucumber soy sauce pickles, cucumber pickles, fried cucumbers, garlic pickles, garlic pickles, garlic pickles Japanese radish pickles, Japanese radish pickles, Japanese radish pickles, Japanese radish pickles, Japanese radish pickles, Japanese radish pickles, Japanese radish pickles, Japanese pickles, Japanese pickles, Japanese pickles, Japanese pickles, Japanese pickles Pickles, green pepper pickles, red pepper pickles, red chilli pepper pickles, red pepper soy sauce pickles, onion pickles, taro pickles, taro pickles, sesame leaf pickles, fresh pickles, bellflower pickles, pickles, pickles Carrot pickle, pickle pickle, pickle pickle, melon pickle, apricot pickle, nectarine pickle , Pickled pickles, pickled plum pickles, pickled pickles, walnut pickles, pickled pickles, chestnut pickles, ginkgo pickles, persimmon pickles, watermelon pickles, egg pickles, cuttlefish pickles, north eel pickles, shellfish pickles, abalone pickles, kim jang pickles, seaweed pickles, Stone kimchi, Chinese cabbage pickles, Japanese cabbage pickles, Chinese cabbage pickles, Chinese cabbage pickles, Assorted pickles, Acorn jelly pickles, Cheongpo jelly pickles, and water pickles.
또한 짠지에는 골짠지, 골곰짠지, 무우짠지, 무북어짠지, 무우청짠지, 마늘짠지, 케일짠지, 마늘선짠지, 배추짠지, 콩나물짠지, 오이짠지, 삭힌 고추짠지, 도라지짠지, 더덕짠지 등을 들 수 있다.
Also, the salty papers include corrugated paper, gourd paper, radish paper, radish paper, radish blue paper, garlic paper, kale paper, garlic wire paper, cabbage paper, bean sprouts paper, cucumber paper, cut red pepper paper, bellflower paper, and deodeok paper. .
또한 본 발명에서 양념은 제조하고자 하는 김치의 종류에 따라 다양하게 변경될 수 있는 것으로서, 이는 당해분야의 통상의 기술자라면 용이하게 제조하여 첨가할 수 있는 것이다. 본 발명에서 이러한 양념의 조성을 한정하는 것은 아니다.
In addition, the seasoning in the present invention can be variously changed according to the type of kimchi to be prepared, which can be easily prepared by those skilled in the art can be added. The present invention does not limit the composition of such seasonings.
상기한 다양한 종류의 김치를 제조하기 위하여 본 발명에서는 김치 원재료에 양념을 첨가하여 김치를 제조 시 상기 김치 원재료 100중량부에 대하여 간 기능 장애 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하게 된다. In the present invention, in order to prepare the various types of kimchi described above, 10 to 30 parts by weight of a functional additive for improving liver dysfunction is added to 100 parts by weight of the kimchi raw material when the kimchi is prepared by adding seasoning to the kimchi raw materials.
상기 간 기능 장애 개선용 기능성 첨가제가 김치 원재료 100중량부에 대하여 10중량부 미만으로 첨가될 경우 간을 보호하거나 간 기능 장애를 개선하는 효과가 떨어지는 문제점이 있으며, 30중량부를 초과할 경우 김치 고유의 효능과 맛이 떨어질 수 있다는 단점이 있다. When the functional additive for improving hepatic dysfunction is added in an amount of less than 10 parts by weight based on 100 parts by weight of the raw material of the kimchi, there is a problem that the liver is not protected or the effect of improving liver dysfunction is deteriorated. When the additive exceeds 30 parts by weight, There is a disadvantage that the efficacy and taste may be lowered.
본 발명에 따르면 간 기능 장애 개선용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어진다. According to the present invention, the functional additive for improving liver dysfunction comprises 80 to 99% by weight of a health functional food ingredient and 1 to 20% by weight of a functional nutrient.
상기 건강기능식품원료는 간을 보호하거나 간 기능 장애를 개선할 목적으로 첨가된다. 본 발명에 따르면 상기 건강기능식품원료는 홍국 0.004 내지 0.008중량부, 유산균발효 다시마추출물 0.5 내지 3중량부, 글로빈 가수분해물 0.5 내지 3중량부, 밀크씨슬추출물 0.05 내지 0.5중량부, 표고버섯균사체추출물분말 0.5 내지 3.5중량부 및 헛개나무추출물 1 내지 5중량부를 포함하여 이루어진다. The dietary supplement is added for the purpose of protecting the liver or improving liver dysfunction. According to the present invention, the health functional food raw material comprises 0.004 to 0.008 parts by weight of a red yeast, 0.5 to 3 parts by weight of a fermented seaweed extract of a lactic acid bacteria, 0.5 to 3 parts by weight of a globin hydrolyzate, 0.05 to 0.5 parts by weight of a milk coss extract, It consists of 0.5 to 3.5 parts by weight of powder and 1 to 5 parts by weight of hawthorn extract.
상기 건강기능식품원료들은 식품의약품안전청에서 고시형 또는 개별인정형으로 등록된 원료들로서, 시중에서 용이하게 구입할 수 있는 것에 해당된다. 예를 들어 홍국은 고시형으로 등록되어 있으며, 그 외 유산균발효 다시마추출물, 글로빈 가수분해물, 밀크씨슬추출물, 표고버섯균사체추출물분말 및 헛개나무추출물은 개별인정형으로 등록되어 있다.
The functional food raw materials are raw materials registered as a notification type or individual recognition type by the Korea Food and Drug Administration, and can be easily purchased on the market. For example, red yeast is registered as an informative type, and other extracts of fermented seaweed, globin hydrolyzate, milk seed extract, shiitake mushroom extract, and hinoki extract are registered as individual formulations.
상기 홍국은 간기능장애자의 콜레스테롤개선에 도움을 줄 수 있는 것으로서 0.004 내지 0.008중량부 포함되는 것이 바람직하다. The hongguk is preferably 0.004 to 0.008 parts by weight as it can help improve the cholesterol of liver dysfunction.
상기 유산균 발효 다시마추출물 및 헛개나무추출물은 알콜성 손상으로부터 간을 보호하는데 도움을 주는 것으로서, 상기 유산균 발효 다시마추출물 0.5 내지 3중량부, 상기 헛개나무추출물은 1 내지 5중량부 포함되는 것이 바람직하다. The lactic acid bacteria fermented kelp extract and the bark extract is to help protect the liver from alcoholic damage, the lactic acid bacteria fermented seaweed extract 0.5 to 3 parts by weight, the barn tree extract is preferably included 1 to 5 parts by weight.
상기 글로빈 가수분해물은 간기능장애자의 식후 혈중 중성지질 개선에 도움을 주는 것으로서 0.5 내지 3중량부 포함되는 것이 바람직하다. The globin hydrolyzate is useful for improving the neutral lipid level in postprandial blood of the liver dysfunctional person, and it is preferable that the globin hydrolyzate is included in 0.5 to 3 parts by weight.
상기 밀크씨슬추출물은 간속의 유독물질을 해독시키고 손상된 간세포를 재생시키는 역할을 하는 것으로서 0.05 내지 0.5중량부 포함되는 것이 바람직하다. The milk seed extract preferably serves to detoxify toxic substances in the liver and regenerate damaged hepatocytes, and it is preferably contained in an amount of 0.05 to 0.5 parts by weight.
상기 표고버섯균사체추출물분말은 간기능장애자의 간 정상세포의 섬유화 억제 및 간 건강에 도움을 주는 것으로서 0.5 내지 3.5중량부 포함되는 것이 바람직하다.
The shiitake mushroom mycelium extract powder is preferably 0.5 to 3.5 parts by weight as it helps to inhibit fibrosis and liver health of liver normal cells of liver dysfunction.
본 발명에 따르면, 상기 건강기능식품원료는 식이섬유, 단백질, 생로얄젤리, 자라분말, 건조효모, 효소 및 복분자주정추출물로 이루어진 군에서 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the health functional food raw material may further include at least one selected from the group consisting of dietary fiber, protein, raw royal jelly, jara powder, dry yeast, enzyme and bokbunja extract.
바람직하게 상기 식이섬유는 2 내지 8중량부, 상기 단백질은 10 내지 15중량부, 상기 생로얄젤리는 0.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.05 내지 1중량부, 상기 효소는 0.005~1중량부 및 상기 복분자주정추출물은 2 내지 5중량부 포함될 수 있다. Preferably, the dietary fiber is 2 to 8 parts by weight, the protein is 10 to 15 parts by weight, the raw royal jelly is 0.5 to 2 parts by weight, the jara powder is 1 to 3 parts by weight, the dried yeast is 0.05 to 1 part by weight 0.005 to 1 part by weight of the enzyme, and 2 to 5 parts by weight of the bacterium alcohol extract.
상기한 건강기능식품원료들은 전술한 본 발명의 다른 건강기능식품원료들과 마찬가지로 식품의약품안전청에서 고시형 또는 개별인정형으로 등록된 원료들로서, 시중에서 용이하게 구입할 수 있는 것에 해당된다.The dietary supplements described above are raw materials registered in the Food and Drug Administration as a notification form or individually recognized form, like the other dietary supplements of the present invention, and can be easily purchased on the market.
상기 식이섬유는 간기능장애자의 콜레스테롤개선에 도움을 줄 수 있는 것으로서 2 내지 8중량부 포함되는 것이 바람직하다. The dietary fiber is preferably 2 to 8 parts by weight as it can help improve the cholesterol of liver dysfunction.
상기 단백질은 에너지, 포도당, 지질의 합성, 고단백이 요구되는 간기능장애자에게 유용한 역할을 하는 것으로서 10 내지 15중량부 포함되는 것이 바람직하다. The protein is useful for hepatic dysfunction requiring energy, glucose, lipid synthesis, and high-protein. It is preferable that the protein is contained in an amount of 10 to 15 parts by weight.
상기 생로얄젤리 및 자라분말은 고단백식품 공급원으로서, 상기 생로얄젤리는 0.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부 포함되는 것이 바람직하다. The raw royal jelly and jelly powder are preferably a high protein food supply source, the raw royal jelly is contained in an amount of 0.5 to 2 parts by weight, and the jelly powder is contained in an amount of 1 to 3 parts by weight.
상기 건조효모, 효소 및 복분자주정추출물은 간을 보호하면서 간 기능을 회복할 수 있도록 도와주는 역할을 하는 것으로서 상기 건조효모는 0.05 내지 1중량부, 상기 효소는 0.005~1중량부 및 상기 복분자주정추출물은 2 내지 5중량부 포함되는 것이 바람직하다.
The dried yeast, enzyme, and bokbunja extract act to help the liver to regain liver function while protecting the liver. The dried yeast is 0.05 to 1 part by weight, the enzyme is 0.005 to 1 part by weight, and the bacterium extract Is preferably contained in an amount of 2 to 5 parts by weight.
상기 기능성영양소는 체내에 결핍되기 쉬운 영양소를 보충하여 주기 위해 첨가된다. The functional nutrients are added to supplement nutrients that are likely to be lacking in the body.
본 발명에 따르면 상기 기능성영양소는 비타민E, 비타민B1, 비타민B2, 나이아신, 비타민B12, 비타민B6, 비타민C, 칼슘, 마그네슘, 철, 아연, 셀레늄 및 크롬을 포함하여 이루어진다. According to the present invention, the functional nutrients include vitamin E, vitamin B1, vitamin B2, niacin, vitamin B12, vitamin B6, vitamin C, calcium, magnesium, iron, zinc, selenium and chromium.
비타민E는 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 비타 B1은 탄수화물과 에너지 대사에 필요한 영양소이고, 비타민B2는 체내 에너지 생성에 필요한 영양소이며, 나이아신은 체내 에너지 생성에 필요한 영양소이다. 비타민B12는 정상적인 엽산 대사에 필요한 영양소이며, 비타민 B6는 단백질 및 아미노산 이용과 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이고, 비타민C는 결합조직 형성과 기능유지와 철의 흡수에 필요하며 유해산소로부터 세포를 보호하는데 필요한 영양소이다. 칼슘은 뼈와 치아의 형성, 신경과 근육 기능 유지, 정상적인 혈액응고, 골다공증발생의 위험을 감소하는데 필요한 영양소이며, 마그네슘은 에너지 이용, 신경과 근육 기능 유지에 필요한 영양소이고, 철은 체내 산소운반과 혈액생성, 에너지 생성에 필요한 영양소이다. 아연은 정상적인 면역기능과 세포분열에 필요한 영양소이고, 셀레늄(또는 셀렌)은 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 크롬은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin E is a nutrient for protecting cells from harmful oxygen, vita B1 is a nutrient for carbohydrates and energy metabolism, vitamin B2 is a nutrient for energy production in the body, and niacin is a nutrient for energy production in the body. Vitamin B12 is a nutrient needed for normal folate metabolism. Vitamin B6 is a nutrient needed to maintain normal levels of homocysteine and blood using proteins and amino acids. Vitamin C is necessary for the formation of connective tissues and functions and absorption of iron. It is a nutrient needed to protect cells from. Calcium is a nutrient necessary to reduce the risk of bone and tooth formation, maintenance of nerve and muscle function, normal blood coagulation and osteoporosis, magnesium is a nutrient necessary for energy use, nerve and muscle function, and iron is the body's oxygen carrier and It is a nutrient necessary for blood production and energy generation. Zinc is the nutrient needed for normal immune function and cell division. Selenium (or selenium) is a nutrient needed to protect cells from harmful oxygen, and chromium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하여 본 발명에서 기능성영양소가 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부 및 크롬 0.015 내지 9중량부를 포함하여 이루어지도록 하였다. The nutrients in the present invention in consideration of the recommended daily amount of functional nutrients of vitamin E 3 to 400 parts by weight, vitamin B1 0.3 to 100 parts by weight, vitamin B2 0.36 to 40 parts by weight, niacin 3.9 to 23 parts by weight, vitamin B12 0.0003 to 2 parts by weight, vitamin B6 0.45 to 67 parts by weight, vitamin C 30 to 1000 parts by weight, calcium 210 to 800 parts by weight, magnesium 66 to 250 parts by weight, iron 4.5 to 15 parts by weight, zinc 12 to 12 parts by weight, selenium 0.015 To 0.135 parts by weight and chromium 0.015 to 9 parts by weight.
본 발명에 따르면 상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함할 수 있다. According to the present invention, the functional nutrient may further include at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum and potassium.
비타민A는 피부와 점막을 형성하고 기능을 유지하는데 필요한 영양소이고, 베타카로틴은 상피세포의 성장과 발달에 필요한 영양소이며, 비타민D는 칼슘이나 인의 흡수 이용되는데 필요하고, 뼈의 형성과 유지에 필요한 영양소이다. 비타민 K는 정상적인 혈액응고와 뼈의 구성에 필요한 영양소이며, 판토텐산은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 엽산은 세포와 혈액생성과 태아 신경관의 정상 발달 및 혈액의 호모시스테인 수준을 정상으로 유지하는데 필요한 영양소이다. 비오틴은 지방, 탄수화물, 단백질 대사와 에너지 생성에 필요한 영양소이고, 구리는 철의 운반과 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 요오드는 갑상선 호르몬의 합성, 에너지 생성, 신경발달에 필요한 영양소이다. 망간은 뼈 형성, 에너지 이용, 유해산소로부터 세포를 보호하는데 필요한 영양소이며, 몰리브덴은 산화환원 효소의 활성에 필요한 영양소이고, 칼륨은 체내 물과 전해질 균형에 필요한 영양소이다. Vitamin A is a nutrient necessary for the formation and maintenance of the skin and mucous membranes, beta-carotene is a nutrient necessary for the growth and development of epithelial cells, vitamin D is necessary for the absorption and utilization of calcium and phosphorus, and is necessary for bone formation and maintenance It is a nutrient. Vitamin K is a nutrient required for normal blood clotting and bone formation, and pantothenic acid is a nutrient required for fat, carbohydrate, protein metabolism and energy production. Folate is normal for normal development of cells and blood production and fetal neural tube and homocysteine level of blood It is the nutrient needed to maintain. Biotin is a nutrient for fat, carbohydrates, protein metabolism and energy production. Copper is a nutrient for transporting and using iron and protecting cells from harmful oxygen. Iodine is a nutrient for thyroid hormone synthesis, energy production and neurodevelopment. to be. Manganese is a nutrient needed to protect cells from bone formation, energy use, and harmful oxygen. Molybdenum is a nutrient required for the activity of oxidoreductase, and potassium is a nutrient needed to balance water and electrolytes in the body.
상기 영양소들은 1일 권장량을 고려하면, 기능성영양소에 상기 비타민A는 기능성영양소에 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함되는 것이 바람직하다.
Considering the recommended daily dose of the above nutrients, the functional nutrients are added to the nutrient in an amount of 0. 21 to 1 part by weight, the beta carotene in the range of 1.26 to 7 parts by weight, the vitamin D in the range of 0.0015 to 0.01 part by weight, the vitamin K in the range of 0.0165 1 to 1 part by weight of pantothenic acid, 1.5 to 200 parts by weight of folic acid, 0.075 to 0.4 part by weight of folic acid, 0.009 to 0.9 part by weight of biotin, 0.45 to 7 parts by weight of copper, 0.0225 to 0.15 part by weight of iodine, 0.6 to 3.5 parts by weight of manganese 0.0075 to 0.23 parts by weight of molybdenum, and 1050 to 3700 parts by weight of potassium.
본 발명에 따르면 간 기능 장애 개선용 기능성 첨가제에 전술한 건강기능식품원료는 80 내지 99중량% 함유되고, 기능성영양소는 1 내지 20중량% 함유된다. 상기 범위로 건강기능식품원료와 기능성영양소가 간 기능 장애 개선용 기능성 첨가제에 포함될 경우 본 발명에 따라 제조된 간 기능 장애 개선용 기능성 김치의 간 기능 장애 개선 효과가 우수하면서 체내에 필요한 영양소가 고르게 공급될 수 있다. According to the present invention, the functional food additive for improving liver dysfunction contains 80 to 99% by weight of the health functional food raw material and 1 to 20% by weight of the functional nutrient. When the functional food ingredients and functional nutrients are included in the functional additives for improving liver dysfunction in the above range, the nutrients necessary for the body are evenly supplied while the effect of improving liver dysfunction of the functional kimchi for improving liver dysfunction prepared according to the present invention is excellent. Can be.
상기 간 기능 장애 개선용 기능성 첨가제는 바로 김치 원재료에 투입하거나 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것으로 투입될 수 있다.
The functional additive for improving liver dysfunction may be directly added to the kimchi raw material or added to the seasoning and mixed and then added to the kimchi raw material.
상술한 바와 같이 김치 원재료에 양념 및 본 발명에 따른 간 기능 장애 개선용 기능성 첨가제를 첨가한 후 필요에 따라 숙성하면 본 발명에 따른 간 기능 장애 개선용 기능성 김치를 제조할 수 있다. As described above, the seasoning and the functional additive for improving liver dysfunction according to the present invention are added to the raw material of Kimchi and then aged if necessary, so that the functional Kimchi for improving liver dysfunction according to the present invention can be produced.
이렇게 제조된 본 발명에 따른 간 기능 장애 개선용 김치는 간을 보호하거나 간 기능 장애 개선 작용을 나타내는 건강기능식품원료를 다량 포함하고 있어 간 기능 장애 환자나 간을 보호하고자 하는 사람들에게 유용하게 사용될 수 있다. 특히 간 기능 장애환자가 의약품을 복용하면서 본 발명에 따른 간 기능 장애 개선용 기능성 김치를 식사 때 취식하게 되면 간 기능 장애 개선을 도와 줄 수 있을 뿐만 아니라 간 기능 장애환자에게서 결핍되기 쉬운 영양소를 보충하여 줄 수 있다.
The kimchi for improving liver dysfunction according to the present invention prepared in this way contains a large amount of dietary supplements that protect the liver or improve liver dysfunction, and thus may be useful for patients with liver dysfunction or those who want to protect the liver. have. In particular, when a patient with liver dysfunction takes a medicament while taking a functional kimchi for improving liver dysfunction according to the present invention at meal time, it can not only help the improvement of liver dysfunction, but supplement nutrients You can give.
본 발명에 따르면 상기와 같이 제조된 김치는 다양한 형태로 공급될 수 있다. 예를 들어 상기 제조방법에 의해 제조된 본 발명에 따른 간 기능 장애 개선용 기능성 김치를 건조하여 수분함량이 10% 이하가 되도록 한 건조 형태로 공급될 수 있다. 상기 건조는 일반적으로 알려진 열풍건조나 동결건조 방식이 적용될 수 있다. 또한 상기와 같이 건조된 된 간 기능 장애 개선용 기능성 김치는 1mm 내지 10mm로 그래뉼화시켜 공급하거나 50 내지 100메쉬로 분말화시켜 공급할 수 있다.
According to the present invention, the kimchi thus prepared can be supplied in various forms. For example, by drying the functional kimchi for improving liver dysfunction according to the present invention prepared by the manufacturing method may be supplied in a dry form so that the moisture content is 10% or less. The drying may be carried out by a generally known hot air drying or freeze drying method. In addition, dried kimchi functional kimchi for improving dysfunction as described above can be supplied by granulating to 1 to 10mm or powdered to 50 to 100 mesh.
이하 본 발명을 하기 실시예를 통하여 보다 상세하게 설명하기로 하나, 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 이에 한정되는 것은 아니다. Hereinafter, the present invention will be described in more detail with reference to the following examples. However, it should be understood that the present invention is not limited thereto.
<실시예 1>≪ Example 1 >
홍국 4mg, 유산균 발효 다시마추출물 1.5g, 글로빈 가수분해물 1g, 밀크씨슬추출물 130mg 및 표고버섯균사체추출물분말 1.8g 및 헛개나무추출물 2460mg의 비율로 혼합하여 건강기능식품원료를 얻었다. 4 mg of red yeast, 1.5 g of fermented sea tangle extract, 1 g of globin hydrolyzate, 130 mg of milk seed extract, 1.8 g of mycelial extract powder of mushroom and 2460 mg of Hovenia dulcis extract were mixed to obtain health functional food ingredients.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg 및 크롬 0.15mg의 비율로 혼합하여 기능성영양소를 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg And chromium (0.15 mg) to obtain functional nutrients.
상기 건강기능식품원료 혼합물 20g당 상기 기능성 영양소 혼합물 0.4g의 비율로 혼합하여 간 기능 장애 개선용 기능성 첨가제를 제조하였다. Functional additives for improving liver dysfunction were prepared by mixing 0.4 g of the functional nutrient mixture per 20 g of the raw material mixture of health functional foods.
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g 및 간 기능 장애 개선용 기능성 첨가제 20.4g의 비율로 첨가하여 배추김치를 제조하였다. 이때 간 기능 장애 개선용 기능성 첨가제는 먼저 양념에 첨가하여 혼합한 후 이를 절인 배추에 투입하는 형식으로 첨가하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다. The cabbage kimchi was prepared by adding 25 g of spice per 110 g of pickled Chinese cabbage (Chinese cabbage pickled in 15% brine for 4 hours) and 20.4 g of functional additive for improving liver dysfunction. At this time, the functional additive for improving liver dysfunction was added to the seasoning, and then added to the pickled cabbage. The seasoning was used to prepare a mixture of red pepper powder 3.5g, garlic 2g, leek 1.5g, ginger 0.5g.
<실시예 2>≪ Example 2 >
홍국 4mg, 유산균 발효 다시마추출물 1.5g, 글로빈 가수분해물 1g, 밀크씨슬추출물 130mg, 표고버섯균사체추출물분말 1.8g, 헛개나무추출물2,460mg, 식이섬유 5.5g, 단백질 12g, 생로얄젤리 0.5g, 자라 2g, 건조효모 100mg, 효소 200mg 및 복분자주정추출물 1,350mg의 비율로 혼합하여 건강기능식품원료를 얻었다. Hongkuk 4mg, Lactobacillus fermented sea tangle extract 1.5g, Globin hydrolyzate 1g, Milk seed extract 130mg, Shiitake mushroom mycelium extract powder 1.8g, Hovenia bark extract 2,460mg, Dietary fiber 5.5g, Protein 12g, Bio royal jelly 0.5g, 2 g, dry yeast 100 mg, enzyme 200 mg and 1,350 mg of bokbunja extract were mixed to obtain health functional food ingredients.
이와는 별도로 비타민E 30mg, 비타민B1 3mg, 비타민B2 3.6mg, 나이아신 39mg, 비타민B12 3mg, 비타민B6 4.5mg, 비타민C 300mg, 칼슘 2100mg, 마그네슘 660mg, 철 45mg, 아연 36mg, 셀레늄(또는 셀렌) 0.15mg, 크롬 0.15mg, 비타민A 210㎍, 베타카로틴 6mg, 비타민D 1.5㎍, 비타민K 16.5㎍, 판토텐산 1.5mg, 엽산 75mg, 비오틴 9㎍, 구리 0.45mg, 요오드 22.5㎍, 망간 0.6mg, 몰리브덴 7.5㎍ 및 칼륨 1.05g의 비율로 혼합하여 기능성영양소를 얻었다. Separately, vitamin E 30mg, vitamin B1 3mg, vitamin B2 3.6mg, niacin 39mg, vitamin B12 3mg, vitamin B6 4.5mg, vitamin C 300mg, calcium 2100mg, magnesium 660mg, iron 45mg, zinc 36mg, selenium (or selenium) 0.15mg , Chromium 0.15 mg, vitamin A 210 μg, beta carotene 6 mg, vitamin D 1.5 μg, vitamin K 16.5 μg, pantothenic acid 1.5 mg, folic acid 75 mg, biotin 9 μg, copper 0.45 mg, iodine 22.5 μg, manganese 0.6 mg, And potassium 1.05 g to obtain a functional nutrient.
상기 건강기능식품원료 혼합물 20g당 상기 기능성 영양소 혼합물 0.4g의 비율로 혼합하여 간 기능 장애 개선용 기능성 첨가제를 제조하였다. Functional additives for improving liver dysfunction were prepared by mixing 0.4 g of the functional nutrient mixture per 20 g of the raw material mixture of health functional foods.
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g 및 간 기능 장애 개선용 기능성 첨가제 20.4g의 비율로 첨가하여 배추김치를 제조하였다. 이때 간 기능 장애 개선용 기능성 첨가제는 먼저 양념에 첨가하여 혼합한 후 이를 절인 배추에 투입하는 형식으로 첨가하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다. The cabbage kimchi was prepared by adding 25 g of spice per 110 g of pickled Chinese cabbage (Chinese cabbage pickled in 15% brine for 4 hours) and 20.4 g of functional additive for improving liver dysfunction. At this time, the functional additive for improving liver dysfunction was added to the seasoning, and then added to the pickled cabbage. The seasoning was used to prepare a mixture of red pepper powder 3.5g, garlic 2g, leek 1.5g, ginger 0.5g.
<비교예 1>≪ Comparative Example 1 &
절인 배추(15%의 염수에 4시간 절임한 배추) 110g당 양념 25g을 첨가한 후 버무려 배추김치를 제조하였다. 이때 양념은 고춧가루 3.5g, 마늘 2g, 파 1.5g, 생강 0.5g의 비율로 혼합하여 제조된 것을 사용하였다.
Chinese cabbage kimchi was prepared by adding 25 g of condiments per 110 g of pickled cabbage (15% saline cabbage). At this time, spices were prepared by mixing 3.5 g of red pepper powder, 2 g of garlic, 1.5 g of corn, and 0.5 g of ginger.
<실험예><Experimental Example>
3개의 시험군(각 시험군은 간 기능 장애환자 남자3인, 여자3인 총 6인으로 이루어진 시험군)에게 하루 세끼 식사 중 아침과 저녁에 다른 반찬 없이 상기 실시예 및 비교예에서 제조된 김치를 한끼당 60g씩 30일간 섭취하도록 하였으며, 10일간격으로 총 30일간 간 기능 관련 지수인 GPT(glutamic pyruvic transaminase), GOT(glutamic oxaloacetate transaminase), γ-GTP를 측정하고, 그 평균값을 하기 표 1에 나타내었다(기존 처방된 의약품은 계속 복용하도록 하였다.). 참고적으로 GPT, GOT 및 γ-GTP의 정상범위는 각각 5∼40, 10∼40 및 0∼60이다. 변화를 확인하고 그 평균값을 하기 표 1에 나타내었다.Three test groups (a test group consisting of three males and three females with liver dysfunction in each test group) were randomly divided into three groups: a kimchi prepared in the above Examples and Comparative Examples (Glutamic pyruvic transaminase), GOT (glutamic oxaloacetate transaminase) and γ-GTP were measured for 30 days at intervals of 10 days. (Prescribed medications continue to be taken). For reference, the normal ranges of GPT, GOT, and γ-GTP are 5 to 40, 10 to 40, and 0 to 60, respectively. The change was confirmed and the average value is shown in Table 1 below.
상기 표 1에서 보는 바와 같이 본 발명에 따라 제조된 실시예 1 및 실시예 2의 김치를 섭취한 간 기능 장애환자의 경우 비교예 1의 일반김치를 섭취한 간 기능 장애환자와 비교하여 볼 때 간 기능 회복 효과가 나타난 것을 확인할 수 있다.
As shown in Table 1, in the case of patients with hepatic dysfunction in which the kimchi of Example 1 and Example 2 prepared according to the present invention were consumed, compared with the patients with hepatic dysfunction consumed with the common kimchi of Comparative Example 1 It can be confirmed that the function recovery effect is exhibited.
Claims (9)
상기 김치 원재료 100중량부에 대하여 간 기능 장애 개선용 기능성 첨가제 10 내지 30중량부를 더 첨가하되,
상기 간 기능 장애 개선용 기능성 첨가제는 건강기능식품원료 80 내지 99중량% 및 기능성영양소 1 내지 20중량%로 이루어지며,
상기 건강기능식품원료는 홍국 0.004 내지 0.008중량부, 유산균발효 다시마추출물 0.5 내지 3중량부, 글로빈 가수분해물 0.5 내지 3중량부, 밀크씨슬추출물 0.05 내지 0.5중량부, 표고버섯균사체추출물분말 0.5 내지 3.5중량부 및 헛개나무추출물 1 내지 5중량부를를 포함하여 이루어지며,
상기 기능성영양소는 비타민E 3 내지 400중량부, 비타민B1 0.3 내지 100중량부, 비타민B2 0.36 내지 40중량부, 나이아신 3.9 내지 23중량부, 비타민 B12 0.0003 내지 2중량부, 비타민B6 0.45 내지 67중량부, 비타민C 30 내지 1000중량부, 칼슘 210 내지 800중량부, 마그네슘 66 내지 250중량부, 철 4.5 내지 15중량부, 아연 3.6 내지 12중량부, 셀레늄 0.015 내지 0.135중량부, 크롬 0.015 내지 9중량부를 포함하여 이루지는 것을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법.
A method for producing kimchi by adding seasoning to a raw material of kimchi,
10 to 30 parts by weight of a functional additive for improving liver dysfunction is further added to 100 parts by weight of the raw material for kimchi,
Wherein the functional additive for improving liver dysfunction comprises 80 to 99% by weight of a health functional food ingredient and 1 to 20% by weight of a functional nutrient,
Wherein said health functional food raw material comprises 0.004 to 0.008 parts by weight of red yeast, 0.5 to 3 parts by weight of fermented seaweed extract, 0.5 to 3 parts by weight of globin hydrolyzate, 0.05 to 0.5 parts by weight of milk seed extract, 0.5 to 3.5 parts by weight of mushroom mycelial extract powder, And 1 to 5 parts by weight of an extract of Hovenia dulcis,
The functional nutrients are vitamin E 3 to 400 parts by weight, vitamin B1 0.3 to 100 parts by weight, vitamin B2 0.36 to 40 parts by weight, niacin 3.9 to 23 parts by weight, vitamin B12 0.0003 to 2 parts by weight, vitamin B6 0.45 to 67 parts by weight 30 to 1000 parts by weight of vitamin C, 210 to 800 parts by weight of calcium, 66 to 250 parts by weight of magnesium, 4.5 to 15 parts by weight of iron, 3.6 to 12 parts by weight of zinc, 0.015 to 0.135 parts by weight of selenium and 0.015 to 9 parts by weight of chromium The method of manufacturing a functional kimchi for improving liver dysfunction.
상기 건강기능식품원료는 식이섬유, 단백질, 오메가-3 지방산 함유식품, 생로얄젤리, 자라분말, 건조효모, 효소, 복분자주정추출물 및 표고버섯균사체로 이루어진 군에서 선택된 적어도 하나를 더 포함하며,
상기 식이섬유는 2 내지 8중량부, 상기 단백질은 10 내지 15중량부, 상기 오메가-3 지방산 함유식품은 0.5 내지 2중량부, 상기 생로얄젤리는 0.5 내지 2중량부, 상기 자라분말은 1 내지 3중량부, 상기 건조효모는 0.05 내지 1중량부, 상기 효소는 0.005~1중량부 및 상기 복분자주정추출물은 2 내지 5중량부 포함되는 것을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법.
The method according to claim 1,
The health functional food raw material further includes at least one selected from the group consisting of dietary fiber, protein, omega-3 fatty acid-containing food, raw royal jelly, jara powder, dry yeast, enzyme, brewer's alcohol extract and mushroom mycelium,
Wherein the dietary fiber is 2 to 8 parts by weight, the protein is 10 to 15 parts by weight, the omega-3 fatty acid-containing food is 0.5 to 2 parts by weight, the raw royal jelly is 0.5 to 2 parts by weight, 3 parts by weight, the dry yeast is 0.05 to 1 parts by weight, the enzyme is 0.005 to 1 parts by weight and the bokbunja alcohol extract is characterized in that it comprises 2 to 5 parts by weight of the functional kimchi for improving liver dysfunction.
상기 기능성영양소는 비타민A, 베타카로틴, 비타민D, 비타민K, 판토텐산, 엽산, 비오틴, 구리, 요오드, 망간, 몰리브덴 및 칼륨으로 이루어진 군으로부터 선택된 적어도 하나를 더 포함하며,
상기 비타민A는 0. 21 내지 1중량부, 베타카로틴은 1.26 내지 7중량부, 비타민D는 0.0015 내지 0.01중량부, 비타민K는 0.0165 내지 1중량부, 판토텐산은 1.5 내지 200중량부, 엽산은 0.075 내지 0.4중량부, 비오틴은 0.009 내지 0.9중량, 구리는 0.45 내지 7중량부, 요오드는 0.0225 내지 0.15중량부, 망간은 0.6 내지 3.5중량부, 몰리브덴은 0.0075 내지 0.23중량부 및 칼륨은 1050 내지 3700중량부 포함되는 것을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법.
The method according to claim 1,
Wherein the functional nutrient further comprises at least one selected from the group consisting of vitamin A, beta carotene, vitamin D, vitamin K, pantothenic acid, folic acid, biotin, copper, iodine, manganese, molybdenum,
The content of vitamin A is from 0.21 to 1 part by weight, the content of beta carotene is from 1.26 to 7 parts by weight, the content of vitamin D is from 0.0015 to 0.01 part by weight, the content of vitamin K is from 0.0165 to 1 part by weight, the content of pantothenic acid is from 1.5 to 200 parts by weight, 0.4 to about 0.4 parts by weight of biotin, about 0.45 to about 7 parts by weight of copper, about 0.0225 to about 0.15 parts by weight of iodine, about 0.6 to about 3.5 parts by weight of manganese, about 0.0075 to about 0.23 parts by weight of molybdenum, and about 1050 to about 3700 parts by weight of potassium, Wherein the method comprises the steps of: preparing a functional kimchi for improving liver dysfunction;
상기 김치는 배추김치, 갓김치, 무김치, 깍두기, 동치미, 겉절이, 생채, 장아찌 및 짠지로 이루어진 군으로부터 선택된 어느 하나인 것을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법.
The method according to claim 1,
Wherein the kimchi is any one selected from the group consisting of Chinese cabbage kimchi, mustard kimchi, non-kimchi, kakdugi, Dongchimi, Janggi, raw vegetables, pickles, and woven paper.
상기 간 기능 장애 개선용 기능성 첨가제는 양념에 첨가하여 혼합한 후 이를 김치 원재료에 첨가하는 것임을 특징으로 하는 간 기능 장애 개선용 기능성 김치의 제조방법.
The method according to claim 1,
The functional additive for improving liver dysfunction is a method of manufacturing functional kimchi for improving liver dysfunction, characterized in that it is added to the seasoning and mixed with it and added to the kimchi raw materials.
A functional Kimchi for improving liver dysfunction, which is produced by the production method of any one of claims 1 to 5.
Kimchi prepared by the manufacturing method of any one of claims 1 to 5 functional kimchi for improving liver dysfunction, characterized in that the moisture content is to be 10% or less.
A functional kimchi for improving liver dysfunction, characterized in that the kimchi prepared by the method of any one of claims 1 to 5 is dried to granulate 1 mm to 10 mm after having a moisture content of 10% or less.
A functional kimchi for improving liver dysfunction, characterized in that the kimchi prepared by the method of any one of claims 1 to 5 is dried to have a water content of 10% or less and then pulverized to 50 to 100 mesh.
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| CN104585679A (en) * | 2015-01-09 | 2015-05-06 | 天津天绿健科技有限公司 | A kind of kimchi preparation method adding shiitake mushrooms |
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