Vegan kimchi

Abstract

The present invention relates to vegan kimchi, and provides vegan kimchi prepared by a kimchi preparation method comprising the steps of: (1) selecting Chinese cabbage to be salted, cutting the Chinese cabbage to a predetermined size, salting same in brine with a salt concentration of 4-5% at 15-25°C for 10-18 hours, and then desalting and washing same so as to prepare salted Chinese cabbage; (2) mixing, by weight, 18-22 wt% of radish, 5-7 wt% of large green onion, 5-7 wt% of onion, 2.5-3.5 wt% of cabbage, 1.5-2.5 wt% of whole garlic, 1.0-2.0 wt% of dried Lentinus edodes (Berk.) Sing, 0.3-0.6 wt% of Saccharina japonica and 58-61 wt% of water, and heating same for 9-11 hours so as to prepare a vegetable broth; (3) on the basis of 1 kg of kimchi, which includes 75-79% salted Chinese cabbage, preparing a kimchi seasoning comprising 4.5-6.0% of the vegetable broth, 4.0-5.0% of radish, 2.5-3.0% of chili powder, 2.2-2.8% of salt, 1.7-2.1% of garlic, 1.6-2.0% of a plum concentrate, 0.4-0.6% of glutinous rice paste, 0.8-1.2% of large green onion, 0.2-0.4% of onion, 0.3-0.5% of ginger, 0.5-0.7% of white sugar, 0.04-0.06% of lactic acid bacteria, 0.4-0.6% of soybean powder and 0.005-0.007% of enzymatically modified stevia; and (4) mixing the prepared salted Chinese cabbage with the prepared vegetable broth and kimchi seasoning in a ratio of 70 : 30, wherein, since a nitrogen source is needed as a substitute for jeotgal required for the proliferation of kimchi lactic acid bacteria, a seasoning paste composition is prepared by adding, soybean powder, Lentinus edodes (Berk.) Sing and the like and adding a green tea extract (0.5-1%) for controlling a fermentation rate, and, when the optimal ripening point (pH of 4.2-4.5) is reached, the vegan kimchi undergoes pot-roasting sterilization treatment, is filled into a glass jar, and then subjected to steam sterilization, so that causes of customer complaints due to swelling of the kimchi or excessive fermentation during room-temperatu

Description

vegan kimchi

[0001] The present invention relates to vegan kimchi produced through a method for producing room temperature kimchi.

[0002] Kimchi is a product made by salting radishes, napa cabbage, and cucumbers, mixing them with seasonings such as chili peppers, garlic, green onions, ginger, and salted seafood, and fermenting them at low temperatures through the production of lactic acid; it is an indispensable side dish on the Korean dinner table. The lactic acid bacteria, organic acids, and dietary fiber that increase as kimchi ferments perform a cleansing function for the intestines. They play a crucial role in preventing colon cancer by inhibiting the activity of intestinal carcinogens and lowering the pH of the large intestine. Furthermore, it prevents arteriosclerosis by reducing the amount of bad serum cholesterol and activating the breakdown of fibrin, which forms blood clots. Additionally, it is rich in antioxidants such as Vitamin C, beta-carotene, phenolic compounds, and chlorophyll, which inhibit aging. In particular, auxiliary ingredients such as green onions, garlic, chili peppers, and ginger also exhibit high antioxidant properties, which have the effect of promoting the formation of new collagen, maintaining thick skin tissue, and softening the stratum corneum.

[0003] Due to the aforementioned benefits of kimchi, the demand for kimchi is on the rise not only domestically but also internationally. Accordingly, research and development are actively underway to produce kimchi that is nutritionally superior, including its taste and aroma (Korean Registered Patent No. 10-2031081, Korean Registered Patent No. 10-1517923).

[0004] Meanwhile, vegetarians can be classified in various ways depending on the degree, including pesco-vegetarians, lacto-ovo-vegetarians, ovo-vegetarians, lacto-vegetarians, and vegans. Vegans are people who practice a completely pure plant-based diet and do not consume meat, seafood, eggs, or dairy products; therefore, they do not consume common fermented seafood, seasonings, or napa cabbage kimchi made using broth derived from animal products (such as anchovies or dried anchovies).

[0005] However, since it is very difficult to control the fermentation of kimchi without adding animal-based ingredients such as salted seafood, vegetarians who do not consume fish, seafood, etc., except for pescetarians who consume fish but do not consume poultry and birds containing red meat, cannot consume kimchi.

[0006] The present invention has a technical objective of providing vegan kimchi using a room-temperature kimchi manufacturing method that prevents the kimchi from spoiling easily, provides a long-term preservation period, and, at the same time, optimizes manufacturing conditions such as the selection and blending of auxiliary ingredients to produce napa cabbage kimchi with excellent quality and palatability without using animal-derived ingredients such as salted seafood, thereby enhancing the taste and palatability of the kimchi as well as improving functionality such as DPPH radical scavenging ability, and allowing vegetarians to consume it with confidence.

[0007] The present invention comprises the steps of (1) selecting cabbage for pickling, cutting the cabbage into a predetermined size, pickling it in a brine with a salt concentration of 4 to 5% at 15 to 25°C for 10 to 18 hours, and then preparing the pickled cabbage through desalination and washing;

[0008] (2) A step of preparing vegetable broth by mixing 18~22% radish, 5~7% green onion, 5~7% onion, 2.5~3.5% cabbage, 1.5~2.5% whole garlic, 1.0~2.0% dried shiitake mushroom, 0.3~0.6% kelp, and 58~61% water by weight and heating for 9~11 hours;

[0009] (3) A step of preparing a kimchi seasoning composed of 75 to 79% pickled napa cabbage, 4.5 to 6.0% vegetable broth, 4.0 to 5.0% radish, 2.5 to 3.0% red pepper powder, 2.2 to 2.8% salt, 1.7 to 2.1% garlic, 1.6 to 2.0% plum concentrate, 0.4 to 0.6% glutinous rice paste, 0.8 to 1.2% green onion, 0.2 to 0.4% onion, 0.3 to 0.5% ginger, 0.5 to 0.7% white sugar, 0.04 to 0.06% lactic acid bacteria, 0.4 to 0.6% soybean flour, and 0.005 to 0.007% enzyme stevia, based on the amount of pickled napa cabbage used to make 1 kg of kimchi;

[0010] (4) A step of mixing the vegetable broth and kimchi seasoning prepared above with the pickled cabbage prepared above in a ratio of 70:30, and

[0011] The technical solution is to produce vegan kimchi by fermenting the kimchi prepared in the above steps under conditions of a fermentation temperature of 15±5℃ and an aging time of 48±12 hours until a pH of 4.3~4.7 is reached.

[0012] Meanwhile, the present invention provides a vegan kimchi manufactured by a method characterized by further adding the step of, after completing the above steps, filling the additionally aged kimchi into a container, sterilizing it by heating it using a sterilization device consisting of a hot water bath or a steam sterilization bath under conditions of 95±5℃ for 60±10 minutes based on the sterilization device and 80±5℃ for 15±5 minutes based on the internal temperature of the kimchi, and performing intermittent temperature pattern control with two resting periods at 5-minute intervals to prevent the kimchi liquid from adhering to the inside of the container.

[0013] Meanwhile, the kimchi produced by the above steps is characterized by attaching a shrink film and a label to a sterilized kimchi container, cooling it so that shrink vacuum pressure acts inside the kimchi container to maintain a completely sealed state, and then storing it in a low-temperature refrigeration device.

[0014] Vegan kimchi produced by the manufacturing process according to an embodiment of the present invention can provide kimchi that has excellent palatability with enhanced umami and deep flavor without using salted seafood, green onions, and garlic, which are the main ingredients of napa cabbage kimchi, as well as high quality with enhanced antioxidant activity, and can be consumed safely by vegetarians.

[0015] FIGS. 1 to 4 are drawings showing the overall manufacturing process and characteristics, etc. of a method for manufacturing vegan kimchi according to the present invention according to an embodiment of the present invention.

[0016] FIGS. 5 to 8 are drawings illustrating graphs measuring the effect of vegan kimchi according to the present invention on the production of immune cell activating substances (cytokines).

[0017] [Correction pursuant to Rule 91 22.01.2026] Fig. 9 is a table showing the results of analyzing the production amounts of NO and cytokines, which can measure the activity of immune cells. Figs. 10 to 12 are photographs of the tray rack, tray, and sample locations related to sterilization preparation. Fig. 13 is a graph measuring temperature changes according to sterilization time. Fig. 14 is a photograph of the sample used in the microbiological experiment. Fig. 15 is a photograph of the culture results in the microbiological experiment. Fig. 16 is a photograph of the control group, 2-1 (lactic acid bacteria), and 1-1 (control) in the viable cell count results.

[0018] The present invention comprises the steps of (1) selecting cabbage for pickling, cutting the cabbage into a predetermined size, pickling it in a brine with a salt concentration of 4 to 5% at 15 to 25°C for 10 to 18 hours, and then preparing the pickled cabbage through desalination and washing;

[0019] (2) A step of preparing vegetable broth by mixing 18~22% radish, 5~7% green onion, 5~7% onion, 2.5~3.5% cabbage, 1.5~2.5% whole garlic, 1.0~2.0% dried shiitake mushroom, 0.3~0.6% kelp, and 58~61% water by weight and heating for 9~11 hours;

[0020] (3) A step of preparing a kimchi seasoning composed of 75 to 79% pickled napa cabbage, 4.5 to 6.0% vegetable broth, 4.0 to 5.0% radish, 2.5 to 3.0% red pepper powder, 2.2 to 2.8% salt, 1.7 to 2.1% garlic, 1.6 to 2.0% plum concentrate, 0.4 to 0.6% glutinous rice paste, 0.8 to 1.2% green onion, 0.2 to 0.4% onion, 0.3 to 0.5% ginger, 0.5 to 0.7% white sugar, 0.04 to 0.06% lactic acid bacteria, 0.4 to 0.6% soybean flour, and 0.005 to 0.007% enzyme stevia, based on the amount of pickled napa cabbage used to make 1 kg of kimchi;

[0021] (4) A step of mixing the vegetable broth and kimchi seasoning prepared above with the pickled cabbage prepared above in a ratio of 70:30, and

[0022] The kimchi prepared in the above steps is aged under conditions of a fermentation temperature of 15±5℃ and an aging time of 48±12 hours until a pH of 4.3 to 4.7 is reached, and the vegan kimchi prepared in this way is made into the best form for carrying out the invention.

[0023] In order to fully understand the present invention, the operational advantages of the present invention, and the objectives achieved by the implementation of the present invention, reference must be made to the accompanying drawings illustrating preferred embodiments of the present invention and the contents described in the accompanying drawings.

[0024] The present invention will be described in detail below by explaining preferred embodiments with reference to the attached drawings. However, the present invention may be implemented in various different forms and is not limited to the embodiments described. Furthermore, to clearly explain the present invention, parts unrelated to the explanation are omitted, and the same reference numerals in the drawings indicate the same components.

[0025] Hereinafter, various embodiments of this document are described with reference to the accompanying drawings. However, this is not intended to limit the technology described in this document to specific embodiments and should be understood to include various modifications, equivalents, and / or alternatives to the embodiments of this document. In relation to the description of the drawings, similar reference numerals may be used for similar components.

[0026] In this document, expressions such as "includes" or "may include" refer to the presence of such features (e.g., components such as numerical values, functions, actions, or parts) and do not exclude the presence of additional features.

[0027] The terms used in this document are used merely to describe specific embodiments and are not intended to limit the scope of other embodiments. Singular expressions may include plural expressions unless the context clearly indicates otherwise. Terms used herein, including technical or scientific terms, may have the same meaning as generally understood by those skilled in the art described in this document. Terms used in this document that are defined in general dictionaries may be interpreted as having the same or similar meaning as they have in the context of the relevant technology, and are not to be interpreted in an ideal or overly formal sense unless explicitly defined in this document. In some cases, even terms defined in this document may not be interpreted to exclude the embodiments of this document.

[0028] It is understood that various modifications can be made by those skilled in the art without departing from the essence of the invention as claimed in the claims of the present invention, and such modifications should not be understood individually from the technical spirit or perspective of the present invention.

[0029] FIGS. 1 to 4 are drawings showing the overall manufacturing process and characteristics, etc. of a method for manufacturing vegan kimchi according to an embodiment of the present invention.

[0030] A method for manufacturing vegan kimchi according to an embodiment of the present invention proceeds with the following process.

[0031] The vegan kimchi of the present invention is configured to exclude animal-derived ingredients, fish, and salted seafood, and to allow the fermented vegetable pickling kimchi, produced by salt pickling, to be distributed at room temperature.

[0032] Looking at it, (1) the cabbage for pickling is selected, the cabbage with the inedible parts removed is cut into a predetermined size, and the cabbage is pickled in a salt solution with a salt concentration of 4 to 5% at 15 to 25°C for 10 to 18 hours, and then the pickling cabbage is prepared by desalting and washing.

[0033] First, the cabbage is selected by checking its size and condition, and the selected cabbage is cut into a suitable size (approximately 2*2 cm in the embodiment of the present invention), and then salted. At this time, it is preferable to maintain the salt concentration at approximately 4 to 5% and to continue the salting process for about 10 to 18 hours.

[0034] Afterwards, the pickled cabbage is completed by undergoing a desalting and washing process, followed by dehydrating the cabbage for a set period of time.

[0035] Next, (2) a step of preparing vegetable broth is performed by mixing 18-22% radish, 5-7% green onion, 5-7% onion, 2.5-3.5% cabbage, 1.5-2.5% whole garlic, 1.0-2.0% dried shiitake mushroom, 0.3-0.6% kelp, and 58-61% water based on weight and heating for 9-11 hours.

[0036] Vegetable Broth Production Ratio Vegetable Broth Ingredients Standard Mixing Ratio per 1kg of Vegetable Broth (%) Radish 200g 18~22% Green Onion 60g 5~7% Onion 60g 5~7% Cabbage 30g 2.5~3.5% Whole Garlic 2g 1.5~2.5% Dried Shiitake Mushroom 1.5g 1.0~2.0% Kelp 0.5g 0.3~0.6% Water 610g 58~61%

[0037] At this time, the vegetable broth is prepared by mixing the vegetable broth (sugar concentration is approximately 3 to 5 brix), which is made by steeping the specified ingredients of Sojeo and water (1:50 to 100) in the order of high heat for 10 minutes, medium heat for 10 minutes, and low heat for 40 minutes, with auxiliary ingredients such as red pepper powder and garlic to prepare the vegan kimchi seasoning filling.

[0038] The auxiliary ingredients (specific types and amounts of ingredients) were mixed and boiled for approximately one hour to prepare the seasoning liquid.

[0039] And, (3) a step of preparing a kimchi seasoning is performed, in which the amount of pickled cabbage is 75 to 79% as a standard for making 1 kg of kimchi, and the amount of vegetable water is 4.5 to 6.0%, radish is 4.0 to 5.0%, red pepper powder is 2.5 to 3.0%, salt is 2.2 to 2.8%, garlic is 1.7 to 2.1%, plum concentrate is 1.6 to 2.0%, glutinous rice paste is 0.4 to 0.6%, green onion is 0.8 to 1.2%, onion is 0.2 to 0.4%, ginger is 0.3 to 0.5%, white sugar is 0.5 to 0.7%, lactic acid bacteria is 0.04 to 0.06%, soybean flour is 0.4 to 0.6%, and enzyme stevia is 0.005 to 0.007%.

[0040] Kimchi seasoning ingredients, manufacturing raw materials inside the seasoning, manufacturing standards per 1kg Addition Amount | Mixing Ratio Pickled Napa Cabbage 77g 75~79% Vegetable Broth 5.9g 4.5~6.0% Radish 4.5g 4.0~5.0% Red Pepper Powder 3.0g 2.5~3.5% Salt 2.6g 2.2~2.8% Garlic 1.9g 1.7~2.1% Plum Concentrate 1.8g 1.6~2.0% Glutinous Rice Paste 0.5g 0.4~0.6% Green Onion 1.0g 0.8~1.2% Onion 0.3g 0.2~0.4% Ginger 0.4g 0.3~0.5% White Sugar 0.6g 0.5~0.7% Lactic Acid Bacteria 0.05g 0.04~0.06% Soybean Flour 0.5g 0.4~0.6% Enzyme Stevia 0.006g 0.005~0.007%

[0041] (4) Afterward, the step of mixing the vegetable broth and kimchi seasoning prepared above with the pickled cabbage prepared above in a ratio of 70:30 is performed.

[0042] Next, the kimchi prepared as described above is aged under conditions of a fermentation temperature of 15±5℃ and an aging time of 48±12 hours until a pH of 4.3 to 4.7 is reached.

[0043] Subsequently, a step is performed in which a predetermined amount of kimchi is filled into a predetermined container, or in the embodiment of the present invention, a glass container, and then sealed.

[0044] At this time, the aged kimchi is filled into a container, and sterilized by heating using a sterilization device consisting of a hot water bath or a steam sterilization bath under conditions of 95±5℃ for 60±10 minutes based on the sterilization device and 80±5℃ for 15±5 minutes based on the internal temperature of the kimchi, and intermittent temperature pattern control is performed with two resting periods at 5-minute intervals to prevent the kimchi liquid from adhering to the inside of the container.

[0045] In the next process, the sterilized kimchi container is fitted with a shrink film and a label, cooled to apply shrinkage vacuum pressure inside the kimchi container to maintain a completely sealed state, and then stored in a low-temperature refrigeration device.

[0046] Below, we will explain the conditions and results of the sterility test conducted on the vegan kimchi produced through this manufacturing process.

[0047] 1. Experimental Objective

[0048] In the previous experiment, steam sterilization resulted in sterile conditions in all experimental groups. This experiment was conducted to establish the conditions for steam sterilization when kimchi filling is prepared, mixed with pickled cabbage, and then subjected to steam sterilization.

[0049] 2. Experimental Conditions

[0050] 1) Sample preparation

[0051] No. Ingredient Sample 1 (General) Sample 2 (Lactic Acid Bacteria 10^5) 1 Pickled Napa Cabbage 55.00% 55.00% 4 Dashi Broth 23.50% 23.50% 8 Radish 8.01% 8.01% 5 Garlic 3.02% 3.02% 2 Red Pepper Powder 2.50% 2.50% 10 Glutinous Rice Paste 1.94% 1.94% 11 Plum Extract 1.80% 1.80% 7 Onion 1.49% 1.49% 3 Salt 1.22% 1.22% 6 Ginger 0.81% 0.81% 9 White Sugar 0.71% 0.70% 12 Lactic Acid Bacteria 0.01% Total Amount 100.00% 100.00%

[0052] Samples 1 and 2 were used in this experiment. Samples 1 and 2 were designated as the experimental group, and one control sample and sterilized kimchi were added as a comparison group by weight to check for leakage.

[0053] 2) Preparation for sterilization

[0054] Prepare samples and dummy bottles to simulate a production environment, and place them on the trays that go into the steam sterilizer.

[0055] - The trays are positioned in the upper, middle, and lower sections of the tray rack to allow verification of how sterilization is performed in various parts of the steam sterilizer.

[0056] [Correction pursuant to Rule 91 22.01.2026]

[0057] [Correction pursuant to Rule 91 22.01.2026] Figure 10 shows (left) the placement location of the sample tray in the tray rack, and (right) the location of the sample and dummy sample in the tray.

[0058] [Correction pursuant to Rule 91 22.01.2026]

[0059] [Correction pursuant to Rule 91 22.01.2026] In Fig. 11, (left) the upper part, (right) the layer immediately below the upper part in contrast to steam.

[0060] [Correction pursuant to Rule 91 22.01.2026]

[0061] [Correction pursuant to Rule 91 22.01.2026] In Fig. 12, (left) shows the middle section and (right) the lower section.

[0062] - The tray for the additional 10-minute placement is also the same as above.

[0063] 3) Sterilization conditions

[0064] Experimental group sterilization time (min) Control group sterilization time (min) Lid sealed state 50min 60min 50min 60min Control 15 15 (for leak check) 2 (for leak check) 2 Lactic acid bacteria 10^5 15 15 (aged kimchi) 2 (aged kimchi) 2 Set temperature 100℃ (device set temperature)

[0065] - Total experimental sample consumption: 60, control group sample consumption: 8

[0066] 4) Sterilization method

[0067] - Sterilize at a set temperature of 100℃ for 50 min and 60 min respectively, but stop operation for 5 minutes when the temperature reaches 65℃ during sterilization, and then restart. Repeat this process at 75℃.

[0068] This is to introduce a delay to prevent a significant temperature difference between the inside of the steam sterilizer and the inside of the glass bottle.

[0069] - It operates for 50 minutes from the initial start, stopping for 5 minutes at 65℃ and 75℃, so 50 minutes of sterilization is completed when the process is carried out for a total of 50 minutes. Sterilization for 60 minutes is carried out in this manner.

[0070] 3. Conducting Microbiology Experiments

[0071] After spreading the stock and diluted solutions of each sample onto PCA (Plate Count Agar), the culture experiment conditions used include: medium temperature, culture time, and equipment used: PCA 36℃ 24hr incubator.

[0072] 4. Experimental Results

[0073] 1) Measurement of temperature change according to sterilization time

[0074] Elapsed Time Temperature Operation Status Setting Temperature Actual Temperature 0 18 Start Operation 5 4 0 13 10 6 6 3 0 15 8 0 4 6 20 8 9 6 22 19 0 6 5 Stop Operation Start 5 min Break 2 6 8 4 6 End 25 min Break Start Operation 3 1 9 6 7 2 3 3 9 5 7 5 Stop Operation Start 5 min Break 3 8 9 1 7 End 25 min Break Start Operation 4 3 9 6 7 8 4 6 10 0 8 4 Stop Operation, 50 min Remove Product 5 0 8 4 6 5 Start Operation 5 5 8 9 7 9 6 0 9 8 8 2 Stop Operation, 60 min Remove Product

[0075] Internal temperature immediately after removing from 50 min: 82.7℃, Internal temperature immediately after removing from 60 min: 86.2℃

[0076] [Correction pursuant to Rule 91 22.01.2026] Referring to the graph in Fig. 13,

[0077] It was observed that the temperature decreased slightly each time the operation was stopped for 5 minutes at -65℃ and 75℃, and when it was started again, the temperature rose from the lowered level.

[0078] - After 46 minutes, the set temperature was reached at 100℃, and the actual temperature was 84℃; at this point, the first experimental group was removed. After restarting, the second experimental group was removed after an additional 10 minutes of sterilization.

[0079] 2) Measurement of experimental group values

[0080] Product Name Manufacturing Date Measurement Date pH Salinity Sugar Content Dashi Broth 23.02.07 23.02.07 5.8 20.3 33.1 Kimchi Filling""4.59 2.25 15#1(Regular Vegan Kimchi)""4.8 1.94 12.4#2(Lactic Acid Bacteria Added Vegan Kimchi)""4.87 1.8 112#1-After 24hr Aging""23.02.08 5.16 1.8 10.7#2-After 24hr Aging""5.14 1.78 10.1#1-After Steam Sterilization""5.11 1.78 10.5#2-After Steam Sterilization""5.18 1.71 10.4

[0081] 3) Change in weight

[0082] Weight Change No. Experiment Sample Name Location Sterilization Time Before Sterilization After Sterilization Leakage Amount 1w-1 Top Center 50min 4 14.24 14.20.0 2w-2 Top Right 4 13.04 12.80.2 3w-3 Top Center 60min 4 13.64 13.60.0 4w-4 Top Right 415.9415.60.35f-1 Middle Top 60min 412.9394.618.36f-2 Middle 410.0385.224.87f-3 Middle Top 50min 411.1386.724.48f-4 Bottom 414.2395.219.0901-01 Middle Top 50min 413.2412.80.41002-01 Middle 413.4413.30.11101-02 Middle Top 60min 415.2414.80.41202-02 Middle 414.5414.20.3

[0083] w is for leak detection, f is aged kimchi, 01 is control, and 02 are samples of 10^5 lactic acid bacteria.

[0084] - The comparison of leakage amounts between 50 min and 60 min did not yield significant results.

[0085] - It was thought that the samples at the top would have the highest leakage because they receive steam directly, but no leakage occurred in the products with water added to match the weight of 200g.

[0086] - On the contrary, a large amount of leakage was observed in aged kimchi that is not directly affected by steam.

[0087] - The phenomenon of the lids flying off did not occur in any of the samples.

[0088] 4) Microbiology experiment results

[0089] - Samples used in the experiment

[0090] [Correction pursuant to Rule 91 22.01.2026]

[0091] [Correction pursuant to Rule 91 22.01.2026] In Fig. 14, from left to right, 1-control (50 min), 1-control (60 min), 2-lactic acid bacteria (50 min), 2-lactic acid bacteria (60 min), and aged kimchi are shown in that order.

[0092] - Culture results

[0093] [Correction pursuant to Rule 91 22.01.2026] Culture results are shown in Fig. 15.

[0094] - Live cell count results

[0095] Sample Name | Count of Viable Bacteria | Survival Rate (%) Initial Bacteria -14.17 | +06 | 100.00% Initial Bacteria -21.40 | +07 | 100.00% 1 -14.50 | +03 | 0.11% 1 -24.27 | +03 | 0.10% 2 -12.80 | +02 | 02 | 02% 2 -21.30 | +02 | 01%

[0096] The survival rate is a value indicating the ratio of the number of viable bacteria in 60 min to 50 min.

[0097] [Correction pursuant to Rule 91 22.01.2026]

[0098] [Correction pursuant to Rule 91 22.01.2026] In Fig. 16, from left to right, the order is control group, 2-1 (lactic acid bacteria), and 1-1 (control).

[0099] - As in the previous experiment (23_008), it is judged that the bursting phenomenon disappeared because stopping at 65°C and 75°C for 5 minutes during sterilization reduced the temperature difference between the inside of the product and the inside of the sterilizer.

[0100] In the leakage experiment, products designed to prevent leakage were placed in areas directly exposed to steam; however, the results showed that there was almost no direct impact from the steam, and it was determined that the amount of leakage varied depending on the degree of maturation.

[0101] Regarding nutrients related to the enhancement of immune function, minerals including Fe, Zn, Cu, and Se, as well as vitamins A, C, E, and B, are being studied, and specific amino acids or fatty acids are also attracting attention.

[0102] Non-specific immune responses were also generally reduced due to nutritional deficiency. In cases of nutritional deficiency, the results of investigations into soluble factors involved in non-specific immune function show that the concentrations of various complements responsible for important opsonin functions decrease, with a particularly significant decrease in serum concentrations of C3, C5, and factor B [3]. In addition, there was a decrease in cell-activating substances, such as IL-1, IL-2, and IFN-γ [4]. Furthermore, nutritional deficiency affects all processes of phagocytosis; it lowers chemotaxis but has a relatively small effect on particle ingestion, and it reduces bactericidal activity. This suggests that when children are infected with pyogenic bacteria and an appropriate immune response does not occur, chemotaxis is reduced during the phagocytic process. In addition, changes in intracellular metabolic activity (glycolysis, oxygen consumption) that occur after phagocytic cells absorb foreign substances are lower than normal, which is a cause of reduced intracellular killing.

[0103] Experiments related to immune function enhancement were conducted on four samples prepared based on vegan kimchi recipes. To measure the immune-enhancing effects of each sample, cytotoxicity of T lymphocytes was evaluated, and the levels of cell-activating substances IL-2, IL-4, and IFN-γ secreted due to T lymphocyte activation were measured, along with the degree of increase in nitric oxide in macrophages.

[0104] The vegan kimchi sample was precisely weighed to 100 g, and 1 L of distilled water was added to the sample and hot water extraction was performed at 100°C for 2 hours. The extract was filtered, and the filtrate was concentrated using a vacuum extraction device (N-1200A, EYELA. CO. LTD, Japan) and completely dried using a freeze-dryer (PF-10 / ALPHA 1-2LD, Germany) to obtain the extract. The vegan kimchi yield was found to be 12.4% to 12.9%, and this extract was frozen and stored at -80°C for use in the experiment.

[0105] To evaluate in vitro immune activity in vivo and to assess the effect on lymphocyte proliferation, spleens were taken from 8-week-old male Balb / c mice and cultured. Then, 4 types of vegan kimchi were treated at different concentrations (100 ug / mL, 200 ug / mL, 400 ug / mL), and splenocyte proliferation was measured after 24 hours, 48 ​​hours, and 72 hours of culture.

[0106] It was measured as follows using the MTT method.

[0107] Spleens were taken from 8-week-old male Balb / c mice reared in SPF, placed in a container holding an appropriate amount of sterile HBSS solution, and finely chopped with tweezers to create a single splenocyte suspension. The suspension was filtered and washed three times with HBSS solution. Centrifugation was performed at 1,000 rpm after each wash. The cells were suspended in 2 ml of complete culture medium, stained, and the number of viable cells was counted (greater than 95% viability). The cell concentration was set to 2 × 10⁶ 6Adjust to / mL, and isolate pure T lymphocytes or B lymphocytes, etc., if necessary. Add samples at concentrations of 100, 200, and 400 μg / mL. Incubate with a control group in a 5% CO2, 37°C incubator for 24 hours. Four hours before the end of incubation, remove 0.7 mL of supernatant from each well and add 0.7 mL of FBS-free RPMI 1640 culture medium. Simultaneously, add MTT solution (5 mg / mL) at a volume of 50 μL / well and continue incubation for 4 hours. After the end of incubation, add 1 mL of acidic isopropanol to each well and mix until the purple crystals are completely dissolved. Subsequently, distribute the mixture into a 96-well plate, dividing each well into 3 wells, and measure the wavelength at 570 nm using an ELISA (enzyme-linked immunosorbent assay) reader.

[0108] The effect of vegan kimchi according to the present invention on the production of immune cell activating substances (cytokines) can be seen in FIGS. 5 to 8.

[0109] If we examine in detail the contents shown in the graphs of Figures 5 to 8,

[0110] Looking at the results of the IL-2 cytokine production analysis in Figure 5,

[0111] As a result of measuring the IL-2 cytokine content produced in the T cell culture medium, the IL-2 cytokine production in the normal cell group was found to be 19.7 ± 1.3 pg / mL, and the IL-2 cytokine production in the experimental group treated with 10 ng / mL of ConA was significantly increased to 299.5 ± 5.1 pg / mL.

[0112] The IL-2 cytokine production of the experimental groups treated with vegan kimchi 1 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 225.0 ± 7.7 pg / mL, 96.1 ± 2.7 pg / mL, and 24.4 ± 1.9 pg / mL, respectively, which was an increase in IL-2 cytokine production compared to the normal group.

[0113] The IL-2 cytokine production of the experimental groups treated with vegan kimchi 2 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 165.3 ± 8.4 pg / mL, 125.4 ± 13.2 pg / mL, and 52.6 ± 6.3 pg / mL, respectively, which was an increase in IL-2 cytokine production compared to the normal group.

[0114] The IL-2 cytokine production of the experimental groups treated with vegan kimchi 3 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 220.8 ± 7.4 pg / mL, 153.9 ± 9.2 pg / mL, and 45.97 ± 6.4 pg / mL, respectively, which was an increase in IL-2 cytokine production compared to the normal group.

[0115] The IL-2 cytokine production of the experimental groups treated with vegan kimchi 4 at concentrations of 400 µg / mL, 200 µg / mL, and 100 µg / mL was 203.1 ± 1.9 pg / mL, 123.6 ± 6.3 pg / mL, and 51.8 ± 2.1 pg / mL, respectively, confirming that IL-2 cytokine production increased compared to the normal group.

[0116] Looking at the results of the IL-4 cytokine production analysis in Figure 6,

[0117] As a result of measuring the IL-4 cytokine content produced in the T cell culture medium, the IL-4 cytokine production in the normal cell group was found to be 12.1 ± 0.4 pg / mL, and the IL-4 cytokine production in the experimental group treated with 10 ng / mL of ConA was significantly increased to 73.3 ± 3.1 pg / mL.

[0118] The IL-4 cytokine production of the experimental groups treated with vegan kimchi 1 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 23.6 ± 1.0 pg / mL, 18.8 ± 0.6 pg / mL, and 14.4 ± 0.3 pg / mL, respectively, which was an increase in IL-4 cytokine production compared to the normal group.

[0119] The IL-4 cytokine production of the experimental groups treated with vegan kimchi 2 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 26.3 ± 0.7 pg / mL, 19.1 ± 0.7 pg / mL, and 15.6 ± 0.9 pg / mL, respectively, which was an increase in IL-4 cytokine production compared to the normal group.

[0120] The IL-4 cytokine production of the experimental groups treated with vegan kimchi 3 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 25.9 ± 0.5 pg / mL, 22.6 ± 0.9 pg / mL, and 15.8 ± 0.2 pg / mL, respectively, which was an increase in IL-4 cytokine production compared to the normal group.

[0121] The IL-4 cytokine production of the experimental groups treated with vegan kimchi 4 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 21.0 ± 0.2 pg / mL, 15.2 ± 0.5 pg / mL, and 13.3 ± 0.3 pg / mL, respectively, which was an increase in IL-4 cytokine production compared to the normal group.

[0122] Looking at the results of the IL-12 cytokine production analysis in Figure 7,

[0123] As a result of measuring the IL-12 cytokine content produced in the T cell culture medium, the IL-12 cytokine production in the normal cell group was found to be 10.9 ± 0.3 pg / mL, and the IL-12 cytokine production in the experimental group treated with 10 ng / mL of ConA was significantly increased to 59.3 ± 2.1 pg / mL.

[0124] The IL-12 cytokine production of the experimental groups treated with vegan kimchi 1 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 35.95 ± 1.0 pg / mL, 14.8 ± 0.8 pg / mL, and 13.4 ± 0.2 pg / mL, respectively, which was an increase in IL-12 cytokine production compared to the normal group.

[0125] The IL-12 cytokine production of the experimental groups treated with vegan kimchi 2 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 35.3 ± 1.9 pg / mL, 23.7 ± 2.4 pg / mL, and 16.2 ± 1.1 pg / mL, respectively, which was an increase in IL-12 cytokine production compared to the normal group.

[0126] The IL-12 cytokine production of the experimental groups treated with vegan kimchi 3 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 35.4 ± 0.5 pg / mL, 28.3 ± 1.4 pg / mL, and 21.3 ± 1.2 pg / mL, respectively, which was an increase in IL-12 cytokine production compared to the normal group.

[0127] The IL-12 cytokine production of the experimental groups treated with vegan kimchi 4 at concentrations of 400 µg / mL, 200 µg / mL, and 100 µg / mL was 33.6 ± 2.1 pg / mL, 19.6 ± 1.5 pg / mL, and 16.4 ± 1.3 pg / mL, respectively, confirming that IL-12 cytokine production increased compared to the normal group.

[0128] Looking at the analysis results of IFN-gamma cytokine production in Figure 8,

[0129] As a result of measuring the content of IFN-gamma cytokines produced in the T cell culture medium, the amount of IFN-gamma cytokines produced in the normal macrophage group was 20.6 ± 1.6 pg / mL, and the amount of IFN-gamma cytokines produced in the experimental group treated with 10 ng / mL of ConA was significantly increased to 679.2 ± 40.6 pg / mL.

[0130] The production of IFN-gamma cytokines in the experimental groups treated with vegan kimchi 1 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 122.9 ± 0.7 pg / mL, 82.9 ± 1.0 pg / mL, and 54.9 ± 0.9 pg / mL, respectively, which was an increase in IFN-gamma cytokine production compared to the normal group.

[0131] The amount of IFN-gamma cytokine produced in the experimental groups treated with vegan kimchi 2 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 121.5 ± 1.8 pg / mL, 67.8 ± 0.7 pg / mL, and 59.6 ± 1.8 pg / mL, respectively, which was an increase in the amount of IFN-gamma cytokine produced compared to the normal group.

[0132] The amount of IFN-gamma cytokine produced in the experimental groups treated with vegan kimchi 3 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 125.5 ± 2.5 pg / mL, 121.8 ± 1.2 pg / mL, and 52.3 ± 3.0 pg / mL, respectively, which was an increase in the amount of IFN-gamma cytokine produced compared to the normal group.

[0133] The IFN-gamma cytokine production of the experimental groups treated with vegan kimchi 4 at concentrations of 400 μg / mL, 200 μg / mL, and 100 μg / mL was 117.9 ± 8.0 pg / mL, 98.98 ± 5.3 pg / mL, and 56.3 ± 2.3 pg / mL, respectively, confirming that the IFN-gamma cytokine production increased compared to the normal group.

[0134] Figure 9 is a table showing the results of analyzing the production of NO and cytokines, which can measure the activity of immune cells.

[0135] Looking at Figure 9, the final score obtained by summing the rankings of Vegan Kimchi 1 samples was 108 points, the final score obtained by summing the rankings of Vegan Kimchi 2 samples was 98 points, the final score obtained by summing the rankings of Vegan Kimchi 3 samples was 70 points, and the final score obtained by summing the rankings of Vegan Kimchi 4 samples was 113 points. As a result, Vegan Kimchi 3 was determined to have the most superior immune-activating functionality and was confirmed as the final product recipe.

[0136] Intercellular communication within the immune system is mediated by various factors known as cytokines. These molecules exert biological functions through specific receptors expressed on the surface of target cells. The interactions between these cytokines are complex and have been shown to play a crucial role in regulating immune function by controlling the differentiation and growth of lymphocytes. To investigate whether BK is involved in the production of T cell activation-mediated cytokines, the expression levels of IL-2, IL-4, IL-10, IL-12, and IFN-γ in the spleen were examined using an ELISA kit.

[0137] IL-2 is a cytokine that mediates and regulates adaptive immunity. It is secreted during T lymphocyte activation and has been reported to stimulate the proliferation and differentiation of T lymphocytes, B lymphocytes, and NK cells.

[0138] Furthermore, IL-4 has been shown to play a crucial role in stimulating innate and adaptive immune responses by mediating short-range interactions between target cells and T cells, thereby contributing to the activation of B lymphocytes and the promotion of IgE production. Similarly, IL-10 is a cytokine that regulates innate and adaptive immunity and has been reported to be expressed by activated macrophages and T lymphocytes. Previous studies have suggested the potential direct role of IL-10 in the growth, differentiation, activation, and function of T cells and thymus cells.

[0139] IL-12 plays a crucial role in mediating innate immunity by promoting Th1 cells and initiating immune responses in macrophages, NK cells, and T lymphocytes, and IL-12 is generally produced by macrophages and dendritic cells. Meanwhile, IFN-γ is one of the lymphokines involved in the generation of Tc cells from resting progenitor cells, and it has been shown that IFN-γ is produced by activated T cells and NK cells. Furthermore, previous studies have suggested that IFN-γ enhances the release of IL-1, a lymphokine that acts as a co-signaler in T cell activation.

[0140] The vegan kimchi produced by the manufacturing process according to the embodiment of the present invention is expected to be widely used in the industry because it can provide cabbage kimchi that has excellent palatability due to enhanced umami and deep flavor without using salted seafood, green onions, and garlic, which are the main ingredients of cabbage kimchi, as well as high quality due to enhanced antioxidant activity, and can be consumed safely by vegetarians.

Claims

1. (1) A step of preparing pickled cabbage by selecting cabbage for pickling, cutting the cabbage into a predetermined size, pickling it in a brine with a salt concentration of 4 to 5% at 15 to 25℃ for 10 to 18 hours, and then desalting and washing it; (2) A step of preparing vegetable broth by mixing 18~22% radish, 5~7% green onion, 5~7% onion, 2.5~3.5% cabbage, 1.5~2.5% whole garlic, 1.0~2.0% dried shiitake mushroom, 0.3~0.6% kelp, and 58~61% water by weight and heating for 9~11 hours; (3) A step of preparing a kimchi seasoning composed of 75 to 79% pickled napa cabbage, 4.5 to 6.0% vegetable broth, 4.0 to 5.0% radish, 2.5 to 3.0% red pepper powder, 2.2 to 2.8% salt, 1.7 to 2.1% garlic, 1.6 to 2.0% plum concentrate, 0.4 to 0.6% glutinous rice paste, 0.8 to 1.2% green onion, 0.2 to 0.4% onion, 0.3 to 0.5% ginger, 0.5 to 0.7% white sugar, 0.04 to 0.06% lactic acid bacteria, 0.4 to 0.6% soybean flour, and 0.005 to 0.007% enzyme stevia, based on the amount of pickled napa cabbage used to make 1 kg of kimchi; (4) A step of mixing the vegetable broth and kimchi seasoning prepared above with the pickled cabbage prepared above in a ratio of 70:30, and Vegan gumchi produced by aging the kimchi prepared in the above steps under conditions of a fermentation temperature of 15±5℃ and an aging time of 48±12 hours until a pH of 4.3~4.7 is reached.

2. In Paragraph 1, A vegan kimchi manufactured by a method characterized by further adding the step of, after completing the above steps, filling the additionally aged kimchi into a container, sterilizing it by heating it using a sterilization device consisting of a hot water bath or a steam sterilization bath under conditions of 95±5℃ for 60±10 minutes based on the sterilization device standard and 80±5℃ for 15±5 minutes based on the internal temperature of the kimchi, and implementing intermittent temperature pattern control with two resting periods at 5-minute intervals to prevent adhesion of kimchi juice inside the container.

3. In Paragraph 2, The kimchi prepared in the above steps is, Vegan kimchi characterized by attaching shrink film and a label to a sterilized kimchi container, cooling it to apply shrinkage vacuum pressure inside the container to maintain a completely sealed state, and then storing it in a low-temperature refrigeration device.

Images