WO2006129947A1

WO2006129947A1 - The method for preparing a beverage and food using kimchi powder and kimchi

Info

Publication number: WO2006129947A1
Application number: PCT/KR2006/002062
Authority: WO
Inventors: Young Do Jeong
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-06-01
Filing date: 2006-05-30
Publication date: 2006-12-07
Anticipated expiration: 2007-12-01
Also published as: KR20050079926A; KR100844859B1; KR20060125497A

Abstract

The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. In detail, to eat or drink lactic acid bacteria and nutritious matters existed in Kimchi for people worldwide, the shape of Kimchi is changed into pulverized powder form. The present invention is comprised of either making Kimchi using Chinese cabbage or radish and then reduction of size of Kimchi (pulverization) by cutting mill or wet milling, or pulverizing Kimchi ingredients at first and then fermenting into Kimchi. To utilize the lactic acid bacteria from Kimchi, the powdered Kimchi is incorporated into other food, yogurt, or drink, resulting in making nutritious and immune-boosting food or beverage containing Kimchi lactic acid bacteria.

Description

THE METHOD FOR PREPARING A BEVERAGE AND FOOD USING KIMCHI POWDER AND KIMCHI

Technical Field

[1] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Background Art

[2] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Under the threat of SARS which has not been diminished, food and Chinese herbs with the activities of immunity improvement, alleviating body fever, detoxification, and antimicrobial reaction have become popular in Hon Kong and China. Most people believe that traditional Korean food such as Kimchi and garlic have prevented Koreans from SARS infection. This credible theory increases the interest of the foods that reinforce immunity.

[3]

[4] Kimchi has been a main food for Korean for thousands years and is still available at most markets and homes in Korea. Kimchi has intestine-cleaning, antimicrobial and vitamin actions. The activity of intestine-cleaning of Kimchi is caused by the complex actions of many bioactive compounds existed in Kimchi. The lactic acid bacteria in Kimchi is involved in the mechanisms of biosynthesis of acetylcholine during the fermentation, which stimulates the secretion of intestinal digestive enzymes by the help of lactic acid, resulting in optimized distribution of microorganisms. Kimchi lactic acid bacteria has also action of inhibiting the growth of undesirable microorganisms. This action is caused by the lactic acid produced by fermentation and by bactericine secreted by lactic acid bacteria. Recently, there has been lots of research on this field and many health effects of Kimchi will be expected.

[5] Kimchi lactic acid bacteria biosynthesize vitamin B group, especially, vitamin Bl,

B2, B 12, and niacin, during the fermentation, which is provided to human by eating Kimchi. It was also reported that vitamin C was produced during the Kimchi fermentation under a certain system. These vitamins are produced as 1.5-2.0 times depending on the fermentation conditions. The production of vitamin B group, which contributes to less neuralgia, fatigue recovery, and stamina increase, must be an excellent present lactic acid bacteria provide us.

[6]

[7] All ingredients used to make Kimchi are plants with various medicinal activities, and lactic acid bacteria produce bioactive compounds during the fermentation. These functional compounds are helpful for modern people who are eating mainly meats and grains to boost their immune system. Kimchi is a vegetable food fermented by lactic acid bacteria and it has activities of digestion stimulation and inhibition of colon cancer, artery hardening, anemia. Many scientists in the field of nutrition are interested in the medicinal actions of Kimchi on the adult disease.

[8]

[9] Thanks to Kimchi, Korean society has not a problem in calcium or phosphorus deficiency, which is problem in westernized tables. Koreans who eat large amount of Kimchi are supplemented with enough lactic acid bacteria unless drink lots of yogurt. Therefore, the objective of the present invention is to provide a modified healthful Kimchi product which can be available for people in world with various types of taste acceptance.

[10]

[11] For people in world to eat or drink beneficial lactic acid bacteria and nutrients in

Kimchi. the form of traditional Kimchi need to be modified into more eatable and drinkable form, without any decrease of the health activities of Kimchi. This concept can be applied in Korea too, because Koreans food style have been changed into westernized tables eating more meats and grains. To solve this problems, the objective of the present invention is to provide a newly modified Kimchi food or beverage by pulverizing Kimchi or mixing the pulverized Kimchi into general food or beverage.

[12]

[13] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.

[14]

[15] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.

[16]

[17] The present invention is to provide a method of process Kimchi food or beverage, where said Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok-Bak-Gi.

[18]

[19] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.

[20]

[21] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.

[22]

[23] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[24]

[25] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[26]

[27] The present invention is to provide a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.

[28]

[29] The present invention is to provide a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at fi rst, and then pulverized and formed together.

[30]

Disclosure of Invention Technical Problem

[31] The present invention relates to a manufacturing method of food or beverage containing Kimchi lactic acid bacteria using powdered Kimchi. Technical Solution

[32] The present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape. [34] The present invention is a method of process Kimchi beverage by pulverizing

Kimchi with diameter of lcm or less and forming into a certain shape.

[35]

[36] The present invention is a method of process Kimchi food or beverage, where said

Kimchi is(are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok- Bak-Gi.

[37]

[38] The present invention is a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.

[39]

[40] The present invention is a method of process Kimchi beverage by pulverizing

Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first and then pulverized together.

[41]

[42] The present invention is a method of process Kimchi food by pulverizing Kimchi

(lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[43]

[44] The present invention is a method of process Kimchi beverage by pulverizing

Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[45]

[46] The present invention is a method of process Kimchi food by pulverizing Kimchi

(lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.

[47]

[48] The present invention is a method of process Kimchi beverage by pulverizing

Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form. Or, Kimchi may be mixed with said foods at first, and then pulverized and formed together.

[49]

[50] Said grains include rice, barely, millet, corn. Said fruits and vegetables include apples, kidney beans, broccoli, cabbages, carrots, celeries, sweet corns, onions, oranges, peaches, pears, green peas, potatoes, spinach, strawberries, sweet potatoes, tomatoes, Bokbunjas, garlics, bananas, mangos, beans, grapes, cucumbers. Said Ginseng include red ginseng and undried ginseng. Said mushrooms include Ganoderma lucidum and vegetable worms. Brief Description of the Drawings

[51] Figure 1 shows a flow chart describing a method to make Kimchi food or beverage by making Kimchi and then pulverizing Kimchi.

[52]

[53] Figure 2 shows a flow chart describing a method to make Kimchi food or beverage by pulverizing Kimchi ingredients and then fermenting.

[54]

Mode for the Invention

[55] More detailed explanation can be obtained through the following examples which are set forth to illustrate the present inventions. However, it is natural that the scope of the present invention not to be construed as the examples. Lactic acid bacteria strains are prepared by the following steps.

[56]

[57] <Example 1: Preparation of Kimchi>

[58] According to general Kimchi making method, Kimchi was prepared using lOOg of

Chinese cabbage, 20wt% of radish, 3.0wt% of onion, 1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt. The percentages of the added spices were calculated at the basis of weight of used Chinese cabbage. After mixing all ingredients, Kimchi was fermented at about 2O⁰C.

[59]

[60] <Example 2: Pulverization of Kimchi>

[61] Using cutting mill or wetting mill, fermented Kimchi was pulverized and formed in a certain shape.

[62]

[63] <Example 3: Kimchi drink>

[64] When Kimchi reached its peak of fermentation, the number of lactic acid bacteria in Kimchi was also at the highest. Thus, Kimchi at the peak of fermentation was the most appropriate to be used for making Kimchi beverage. Preferably, the fermentation of Kimchi for 4-5 days at 15⁰C and then 4 days or more at 5⁰C showed the best taste of the fermented Kimchi. The Kimchi juice was mixed with pear juice by the volumetric ratio of 7:3 and a Kimchi drink was prepared with cool taste.

[65]

[66] <Example 4: Yogurt containing Kimchi lactic acid bacteria>

[67] Fermented milk products like yogurt made by animal-source milk was inoculated by filtered Kimchi liquid, Kimchi juice, and incubated for about 8 hours. To make a sugar syrup, on the basis of lOOg of sugar syrup, 19.5g of fructose syrup, 19.2g of oligosaccharides, 19.5g of fruit juice, l.lg of pectin, and 0.19g of flavoring agent were mixed in 40.5 Ig of water. Consequently, 73.3wt% of incubated liquid and 26.7wt% of sugar syrup were mixed together and stored at 5⁰C.

[68]

[69] <Example 5: Preparation of Kimchi using pulverized Kimchi ingredients>

[70] On the basis of lOOg of Chinese cabbage, 20wt% of radish, 3.0wt% of onion,

1.5wt% of mixture of green onion, garlic, and powdered red pepper, and 2.8wt% of refined salt were prepared. Chinese cabbage, radish, and onion were sliced using knife and then pulverized into powder form using cutting mill at -4⁰C. After refined salt was additionally mixed at 2.8wt% of the weight of Chinese cabbage, the mixture was fermented at 1O⁰C. To make yogurt or drink using pulverized Kimchi was performed according to the methods of said example 3 and 4.

[71]

[72] <Example 6: Sensory evaluation of Kimchi drink>

[73] Kimchi drink prepared by the example 3 and 5 was tested to evaluate the consumers' acceptance. Sensory test was performed by 20 trained panels using 9-points standard scale, and the result is shown in Table 1.

[74] Table 1

[75] [76] [77] As shown in Table 1, Kimchi drink made by the present invention was rated above

5 points at all tested sensory items and it had excellent sensory acceptance such as flavor and color. [79] <Example 7: Sensory evaluation of yogurt using Kimchi lactic acid bacteria> [80] Yogurt prepared by the example 4 and 5 was tested to evaluate the consumers' acceptance. Sensory test was performed by 20 trained panels using 9-points standard scale, and the result is shown inTable 2.

[81] [82] Table 2 <Sensory evaluation of yogurt using Kimchi lactic acid bacteria>

[83] [84] [85] As shown in Table 2, Kimchi yogurt made by the present invention was rated above 5 points at all tested sensory items and it had excellent sensory acceptance such as flavor and color.

[86]

Industrial Applicability [87] The food or beverage containing Kimchi lactic acid bacteria of the present invention not only can prevent children in Korea from abnormal growth caused by unbalanced diet, but also prevent adult disease and give intestinal cleaning and anticancer activities. The Kimchi food can become a general worldwide food, and Kimchi lactic acid bacteria will inhibit SARS and Bird Flue in Southeastern Asia. In a long way, food and beverage containing Kimchi lactic acid bacteria can bring improvement of health and longevity to human.

Claims

[1] A method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.

[2] A method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less and forming into a certain shape.

[3] The pulverizing method according to claim 1 or claim 2, wherein said Kimchi is (are) one or more selected from the group of Chopped Kimchi, Stuffed Cucumber Kimchi, Young Radish Water Kimchi, Pickled mustard leaves and stems, Green Onion Kimchi, Cabbage Kimchi, Whole Chinese Cabbage Kimchi, Wrapped-up Kimchi, Watery Radish Kimchi (Dong-Chi-Mi), Korean lettuce Kimchi, and Seok-Bak-Gi.

[4] a method of process Kimchi food by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms.

[5] a method of process Kimchi beverage by pulverizing Kimchi with diameter of lcm or less, forming or concentrating into a certain shape, mixing with one or more selected from the group of sheep milk, milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms.

[6] a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[7] a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with milk, sheep milk, or yogurt.

[8] a method of process Kimchi food by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form.

[9] a method of process Kimchi beverage by pulverizing Kimchi (lcm or less), forming, making the juice, and finally mixing with one or more selected from milk, sheep milk, yogurt, grains, fruit and vegetable, ginsengs, mushrooms in powder form.