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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.32 no.1, 2016년, pp.27 - 43
우민주 (전주대학교 일반대학원 전통식품산업학과) , 임현숙 (전주대학교 일반대학원 전통식품산업학과) , 차경희 (전주대학교 일반대학원 전통식품산업학과)
We conducted comparative analysis on the quality characteristics five different classes of the Songgi (Pine inner bark) Garaetteok with different pine inner bark 0%, 1%, 2%, 3%, and 4%, respectively. The experiment results show that color values of the Songgi Garaetteok pine inner bark powder, the L...
핵심어 | 질문 | 논문에서 추출한 답변 |
---|---|---|
송기란 무엇인가? | 송기(松肌, Pine inner bark)는 송피(松皮) 즉 소나무의 속껍질을 말한다. 소나무는 목질부, 형성층 그리고 수피로 구성되어 있다. | |
소나무는 식생활에서 어떻게 활용되었는가? | 우리 민족에게 푸르름과 절개의 상징 소나무는 관상수뿐만 아니라 의식주 생활문화에도 폭넓게 활용되었다. 식생활에서는 소나무의 속껍질, 솔방울, 꽃가루 등을 이용한 송편, 송기떡, 송화다식, 송순주 등을 즐겨 먹었다(Korea Forest Service Institute 2014). | |
소나무의 속껍질은 어떤 효능을 가지고 있는가? | 송기는 질병예방과 인체의 생리활성효과를 기대하는 소비자들의 욕구에 부합하는 특용작물이다. 송기에는 셀룰로오스(cellulose)와 리그닌(lignin)이 다량 함유되어 있고(Mun SP 등 1995), polyphenols, pinexol, 천연의 polyphenol계 항산화물질인 bioflavonoids가 함유되어 있는 pitamin 등이 포함되어 있는데, 이 성분들은 강력한 항산화성, 항균성, 항염성, 면역력 증진, 항히스타민활성 및 콜라겐합성 활성 등의 기능성이 보고되어 있다(Araghi -Niknam M 등 2000, Rohdewald P 2002, Choi JH 등 2007, Hong BJ 등 2008, Park BS 2009). 그 외에도 catechin, epicatechin, taxifolin, procyanidins 및 phenolic acids 등이 소나무 껍질에 포함되어 있는 것으로 알려져 있다(Yesil-Celiktas O 등 2009). |
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