A KIMCHI AND THE MAKING METHOD FUNCTIONING ANTICANCER, CURE OBESITY, DECREASE FATNESS

摘要

An immune enhancing kimchi composition with anticancer, obesity inhibiting and lipid lowering effects and a preparation method thereof are provided to inhibit the rearing of microorganisms in order to lengthen a storage period. Kimchi containing 0.2-20wt% of an immunopotentiator is fermented. The immunopotentiator represents Rhizopus microsporous var. oligosporus and Rhizopus oligosporus(KCTC 11202BP and KCTC 11201BP), which show digestive system strengthening effects as well as immunopotentiation. The fermented Kimchi shows an effect of inhibiting the proliferation of intestinal bacteria. The fermented Kimchi secures obesity suppression as well as a lipid lowering effect. The Kimchi is composed of 86.4% of Chinese cabbage, 3.2% of cayenne pepper, 2.0% of salted anchovies and salted shrimps, 2.0% of garlic, 2.0% of leek, 0.3% of ginger, 0.1% of seasonings, 3.0% of flour and 1.0% of sugar. The fermentation is performed at 3~10 °C. The Chinese cabbage is preserved in 8% salt water for 24 hours.