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    인플루엔자 바이러스의 뉴라미니다아제 억제활성을 높인 김치의 제조방법
    3.
    发明公开
    인플루엔자 바이러스의 뉴라미니다아제 억제활성을 높인 김치의 제조방법 无效
    韩国KIMCHI增强对流感病毒神经酰胺糖酶的抑制活性

    公开(公告)号：KR1020120066297A

    公开(公告)日：2012-06-22

    申请号：KR1020100127559

    申请日：2010-12-14

    Applicant: 한국식품연구원

    Inventor： 김영진 ,  임성일 ,  장형관 ,  차세연

    IPC: A23B7/10 ,  A23L27/10 ,  A23L19/00 ,  A23L19/20 ,  C12N1/20 ,  C12R1/245

    CPC classification number: A23B7/105 ,  A23L19/20 ,  A23L27/10 ,  A23V2200/30 ,  C12N1/20 ,  C12R1/245

    Abstract: PURPOSE: A producing method of kimchi having increased neuaminidase inhibitory activity of influenza viruses is provided to reduce the salinity of the kimchi, and to use a secondary fermentation process. CONSTITUTION: A producing method of kimchi having increased neuaminidase inhibitory activity of influenza viruses comprises the following: salting main materials of producing the kimchi to make the salinity of the main materials into 0.5-3%(w/w); injecting lactobacillus into the salted main materials to obtain pre-fermentation kimchi; firstly fermenting the pre-fermentation kimchi for 2-20 days at 5-20 deg C; and secondly fermenting the firstly fermented kimchi for 10-1,000 days at 0-10 deg C. The influenza viruses are A-type influenza viruses selected from an H1N1 type, an H9N2 type, and an H3N2 type.

    Abstract translation: 目的：提供具有增加的流感病毒的神经氨酸酶抑制活性的泡菜的生产方法以降低泡菜的盐度，并使用二次发酵方法。 构成：具有增加的流感病毒的神经氨酸酶抑制活性的泡菜的生产方法包括以下步骤：将生产泡菜的主要材料盐化以使主要材料的盐度达到0.5-3％（w / w）; 将乳杆菌注入盐渍主要材料中以获得发酵前的泡菜; 首先在5-20℃下将发酵前的泡菜发酵2-20天; 第二次在0-10℃下将第一次发酵的泡菜发酵10-1000天。流感病毒是选自H1N1型，H9N2型和H3N2型的A型流感病毒。

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