초록 ▼

○ 연구개발 목표 및 내용
21세기의 축산식품산업은 과거 축산식품의 단순생산 및 가공에서 웰빙 기능성 축산식품산업화라는 새로운 패러다임을 요구하고 있다.따라서 본 사업단은 축산식품 중 유제품에 국한되었던 probiotics개념을 확장시켜 이를 육제품에 적용하여 기능성 발효육제품 개발을 통해 고부가가치 축산식품을 생산하고 다양한 기능성 소재를 우유에 첨가하여 국내외 소비시장을 확대하고자 한다.한편 침체된 식육가공시장에 상기의 소재를 접목시켜 기능성을 부여함과 동시에 천연물 및 식품소재를 활용한 고기능성 축산식품 개발 기술 산업화

○ 연구개발 목표 및 내용
21세기의 축산식품산업은 과거 축산식품의 단순생산 및 가공에서 웰빙 기능성 축산식품산업화라는 새로운 패러다임을 요구하고 있다.따라서 본 사업단은 축산식품 중 유제품에 국한되었던 probiotics개념을 확장시켜 이를 육제품에 적용하여 기능성 발효육제품 개발을 통해 고부가가치 축산식품을 생산하고 다양한 기능성 소재를 우유에 첨가하여 국내외 소비시장을 확대하고자 한다.한편 침체된 식육가공시장에 상기의 소재를 접목시켜 기능성을 부여함과 동시에 천연물 및 식품소재를 활용한 고기능성 축산식품 개발 기술 산업화로 FTA를 대비하기 위한 국제 경쟁력 제고를 목표로 함
○ 연구결과
(1핵심 1세부)
Ÿ● 직경에 따른 젖산 발효 이소플라본 첨가 살라미의 품질 비교
Ÿ● 난소적출 쥐에 있어서 발효 이소플라본의 골다공증 및 비만 예방효과 확인
Ÿ● 유황 첨가 급여가 비육후기돈에 미치는 영향 조사
Ÿ● 법제유황 돈육 후지를 이용한 발효 생햄의 제조
Ÿ● 법제유황 돈육 후지를 이용한 검정콩 젖산 발효물 이소플라본 강화 비가열 발효소시지(살라미)의 임상시험 진행
(1핵심 2세부)
Ÿ● 돈피 콜라겐과 식이섬유를 활용한 고기순대의 제조법 개발하여 표준화하고 특허를 획득
Ÿ● 돈피 콜라겐 및 식이 섬유를 이용하여 저지방 소시지의 제조법을 개발하여 표준화하고 관련 제조법에 관한 특허를 출원
Ÿ● 돈피 콜라겐 및 식이섬유(MCG)를 활용하여 저지방 발효소시지의 제조법을 개발하여 표준화 .
Ÿ● 현재 총 6건의 특허 출원과 2건의 등록 특허 SCI논문 8편을 게재
(1핵심 3세부)
Ÿ● 원료육의 발효육제품에 대한 가공적성 조사
Ÿ● 지방함량을 저감한 발효소시지 제조
Ÿ● 천일염 및 GdL의 최적(기호도 등)첨가량을 조사
Ÿ● 농가 기술이전 추진을 위해 전남,평창,태백 등을 방문하여 발효육제품 생산 기술 이전
(2핵심 1세부)
Ÿ● 성장촉진,불포화지방산 강화 및 콜레스테롤 저하 기능이 부여되는 천연 미생물균주 확보 및 생장/기능성효능 최적화를 위한 배양조건 확립완료 (1차년도)
Ÿ● 성장촉진,불포화지방산 강화 및 콜레스테롤 저하 기능이 부여되는 천연 미생물균주 개량 및 성장촉진 및 LC/N3강화 첨가제 생산공정개발/효능평가완료 (2차년도)
Ÿ● 성장촉진 및 LC/N3강화 첨가제 생산기술 개발 완료 및 사업화완료 (3차년도)
(2핵심 2세부)
Ÿ● 진세노사이드 정성 및 정량분석 방법 확립 및 식품 첨가용 인삼 사포닌 추출
Ÿ● Major진세노사이드로부터 Rg3전환 연구방법
Ÿ● 기능성 유산균주 연구
Ÿ● 시유에 대한 Rg3및 유용 인삼 성분 적용
Ÿ● 우유배지 생장 특성이 우수한 균주
Ÿ● 혼합 균주를 이용한 yogurt배양 실험
Ÿ● Invitro및 invivo상의 홍삼 우유 항암 효과 검증
Ÿ● 홍삼 요구르트의 특성 연구
Ÿ● Invitro및 invivo상의 홍삼 요구르트 면역증강 효과 검증
Ÿ● LactobacillussalivariusGJ-24의 항균 효과 검증
(2핵심 3세부)
Ÿ● 켑사이신을 분해하는 세균의 분리 및 동정
Ÿ● 동물 실험을 통한 매운맛이 없는 캡사이시노이드의 항비만 활성 특성 연구
Ÿ● 발효 고춧가루의 제조 및 이를 첨가한 호상 yoghurt생산
Ÿ● 발효 고추즙의 제조 및 이를 첨가한 호상 yoghurt생산
(3핵심 1세부)
Ÿ● 불포화지방산(n-3)이 강화된 기능성축산식품 섭취 시 혈중 중성지방의 변 양상을 평가하는 인체적용시험
Ÿ● 이소플라본이 강화된 기능성축산식품 섭취 시 혈중 지질의 변화양상을 평가하는 인체적용시험
Ÿ● 홍삼이 강화된 기능성축산식품 섭취 시 면역 관련 지표의 변화양상을 평가하는 인체적용시험
○ 연구성과 활용실적 및 계획
(1핵심 1세부)
현재 유황돈육 및 유황돈육 생햄 제조방법과 관련되어 기 보유한 특허(2012년 등록 2,2012년 출원 및 논문(2011년 비SCI급 공동저자 1,2012년 SCI급 주저자 3)을 바탕으로 추가적인 연구를 통해 유청유황돈육 및 생산,저장 및 유통 과정상의 표준화를 통해 특허 및 우수 SCI논문을 확보할 계획이며,유황돈육 및 유황돈육 하몽을 생산하는 과정에서 제기된 문제점과 그 과정에서 얻어진 노하우를 바탕으로 기술이전 실시 기업과 연계하여 유황돈육 생산 저 비용화 및 한국형 하몽 사업화를 위한 생산,저장 및 유통상의 표준화 연구를 실시할 예정이다.또한 관련 기술에 대한 지역자치단체를 통한 기술 지도를 실시할 예정이다.
(1핵심 2세부)
현재 저지방 소시지의 제조법 대해서 농림수산부에서 지원하는 즉석식육가공유통전문가 양성 과정에서 교육생들에게 지도하고 있으며 확보된 등록 특허를 산업체와의 기술 이전 등을 통해 활용할 계획이다.
(1핵심 3세부)
강원농업마이스터대학 교육생들을 대상으로한 발효육제품 생산기술 이전하였고,학교기업 ‘상지종합 축산식품’을 통한 전문기술인을 양성하였다.또한 발효육제품 홍보 및 태백과 무안 및 평창 등의 영농조합법인에 기술이전 실시 중이다.한돈 자조금과 공조하여 육가공 선진국(독일,스페인 등)산업 시찰하였다.
(2핵심 1세부)
본 연구를 통해 상품화관련성과로 제품출시(‘쎌로만 베이비’)1건 국내외 전시 참가 6회 구매공급계약 1건 기술이전 사전계약 1건의 성과를 달성했으며 특허관련으로 국내 특허 등록 3건 국외 특허등록 1건 국제 특허출원 8건의 성과를 달성하였고 논문 관련으로 해외 학술지 게재 4건의 연구 성과를 달성하였음 그 외에도 임실치즈연구소와 기술사업화업무협력협약 체결,농가 기술지도,언론 활동 및 강연등의 성과를 달성하였다.
(2핵심 2세부)
진세노사이드 Rb1의 생물전환 방법과 전통발효식품인 김치에서 분리한 효모의 전환능에 대한 특허가 등록되었으며 Aspergillus usamii KCTC 6954 균주의 특성과 Rg3를 전환시키지 않는 LactobacillusparacaseiCAU 9253에 특성을 작성한 특허를 출원하였다.또한 홍삼농축액을 첨가한 우유와 요구르트에 대한 특허도 출원하였다.본 연구팀이 보유한 진세노사이드의 생물전환 방법을 이용한 기능성이 향상된 인삼 제품을 개발할 수 있으며 본 연구에서 개발한 유제품에 대해 소비자층을 만족시킬 수 있는 기호성을 연구하여 기능성 유제품을 판매할 수 있다.
(2핵심 3세부)
Bacillus licheniformis SK1230균주(특허등록:10-0930291호)를 이용하여 고추의 capsaicin 분해능을 확인하였고 이를 이용하여 기능성 호상 yoghurt를 제조할 수 있었다.기술이전 설명회에서 모 유업회사는 맵지않는 켑사이신 유도체에 관심을 가지고 활용하는데 상의를 계속하기로 하였으며 향후 기술을 완성하여 다양한 기능성 식품소재로 활용할 수 있도록 하고자 한다.본 연구로서 다수의 학술 발표,특허출원 2건이 있었으며.현재 요구르트 제조에 관한 논문 3편을 작성 중이다.
(3핵심 1세부)
본 인체적용시험을 통해 개발된 기능성축산식품 섭취에 따른 안전성을 확보할 수 있었다.

Abstract ▼

Ⅲ.ResearchandDevelopmentResults
(1-1)Development and Industrialization of Functional Fermentation Meat Products Containing Sulfur Extracts
1. A comparison of the quality of the salami added with Isoflavone in fermented soybea with Lactic acid according tovarious diameters.
We suggest that t

Ⅲ.ResearchandDevelopmentResults
(1-1)Development and Industrialization of Functional Fermentation Meat Products Containing Sulfur Extracts
1. A comparison of the quality of the salami added with Isoflavone in fermented soybea with Lactic acid according tovarious diameters.
We suggest that the possibility of a high-value meat product using sulfur-fedpork and Isoflavone following physicochemical and microbiological properties of sulfur-fed pork added with Isoflavone in salamias 4cm and 8cm thickness forripening. Moisture contents in Proximate analysis significantly (p<0.05)decreased,crude protein and crude fatcontents significantly (p<0.05)increased in salamiduring storage period among each groups.The TBA valueand pH significantly (p<0.05)increased in salami,no relativein diameterand Water activity significantly (p<0.05) decreased according to period.Totalplate counts significantly (p<0.05) increased and Lactic acid bacteria significantly (p<0.05) increased following storage between 4cm diameterand 8cm diameter salami. Pathogenic bacteria was not detected and yestand mold hasno significant change. Thesummary ofthis results haveno effectto quality in salamiofdifference size for fermentation. As4S group has morehigh valuethan 8S in AW,TBA and pH value, 4cm diameterin salamihavehigh value of merchantable quality.
2. Effects of Fermented Black Soybean Pulp on Obesity and Osteoporosis in Ovariectomized Rats
We investigated the effects offermented Okara or soy-pulp in black soybean whic remains after purred soybean are filtered on prevention of obesity and osteoporosis in ovariectomized rats.FemaleSD rats after ovariectomy were induced by block of hormone like a menopausal woman and supply feed excepted Ca and P added soypulp in black soybean and fermented okarain black soybean for 8 weeks and then were dissected. The femur weight was significantly lower in the Con group compared to the other groups (p<0.05), targets relating bone metabolism on Ca and P contents were normal in all groups and ALP activity significantly lows in the BSP and FBSP groups. This result indicates that isoflavones from BSP and FBSP have positive effects on the bone metabolism in ovariectomized rats as an estrogen like substance. It has effect in obesity prevention following the amount of abdominal fat was significantly lowerin the FBSP group than in the Con group. Serum AST and ALT activities were used as markers of liver damage. AST and ALT activities in the BSP and FBSP groups were significantly lower than those in the othergroups (p<0.05). Lipid levels and lipid peroxidation levels were significantly lower in the FBSP group (p<0.05). There is effect of Isflavone feeding cause no toxicity and prevention ofliver. It has a significantly positive effecton a FBSP group about LDL-cholesterol and HDL-cholesterol. The results of histopathology suppress accumulation of white adipose tissues in BSP group. Follwing this scripts, we check the improvement effectiveness of bone metabolism and lipid metabolism about fermented black soybean in menopausal rat, especially having the characteristic property of FBSP on lipid metabolism.
3. Effects of Dietary Supplementation with Sulfuron Fattening Pigs
A total of 30 pigs that weighed 110 kg at shipment were divided into four groups, and they were fed either a control diet or diet supplemented with 0.1% and 0.3% sulfur for four month. Feeding tests including body weightgain, food efficiency ration and etc were not statistically significant between the all experimental groups. However, diet supplemented with 0.3% sulfur group showed higher level of carcass grade compare to the control group. Also, both diet supplemented with 0,1% and 0.3% sulfur groups showed decrease of saturated fatty acids, and increase of unsaturated fatty acids compare to the control group. This result showed possibility of practical use of dietary supplementation with sulfur pig in manufacturing of functional animal food.
4. Production of Dry-cured Ham with Sulfur Fed Pig
After manufacture fermented dry-cured ham based on usage of effectiveness and availability ofsulfur in the firstyear, we compensated the defect through the quality control to manufacture high quality fermented dry-cured ham. A total of 90 three-way crossbred pigs from a farm in Paju-city, Gyeonggi-do were used. The pigs were divided into 3 groups and they were fed either a control diet or diet supplemented with 0.1% and 0.3% sulfur before shipment. Dry-cured ham with sulfurfed pig and Himalayan salt was producted in november 2010 and quality measurements and microbiological test was tracking continuously. In February 21, 2012, the second sample that product quality and manufacturing technology has been improved were producted and tracked the same way as the first sample. Also in November 2012, the third sample was produced and have been agedin 9 months. To compare quality of the sulfur fed pig depend on the ratio of sulfur supplement and to compare water activity, TBA, changes of amino acids, pH changes and number of microorganism depend on drying period. Then, we concluded agreement to transfer of technique of manufacturing method for dry-cured ham with sulfur fed pig based on our experience. The payment for the transfer of technique was 10 million won and we are in motion to select CoreMon Inc. as foundation and Konkuk University as holding company.
5. Technique Transfer Conference
“Production of Dry-cured Ham with Sulfur Fed Pig, Jamon Made by Korean Way” have sample tasting event in May 14, 2013.
(1-2) Development of functional meat products using dietary fiber and collagen from pork skin
1. Development of well-being meat soondae using dietary fiber and collagen from pork skin (1st year)
■ The quality characteristics of pork skin gelatin and mixture prepared with pork skin gelatin and pork blood
The pork skin gelatin extracted at 65°C which showed the best quality is used to manufacture pork skin gelatin mixture. For color parameters, the mixture containing rice bran fiber showed increased yellowness (p<0.05).Mixture treated with 3% rice bran fiber had the most highest hardness among all treatments(p<0.05).
■ Development of meat soondae containing pork skin swelled with various natura vinegars
Meat soondae prepared with the swelled pork skin had a higher moisture content and lower fat content than control without pork skin (p<0.05). For sensory evaluation, the highest flavor, tenderness, and juiciness scores were obtained from meat soondae made with pork skin swelled with RV.
■ Development of meat soondae containing various dietary fiber and pork skin collagen
Meat soondae is prepared with pork skin and various dietary fibers. The dietary fiber improved the sensory and textural properties of meat soondae, and is an useful ingredient to develop functional meat soondae.
■ Evaluation of quality characteristics of functional meat soondae containing lotus leaf and goldenrod leaf powder during refrigerated storage
The meat soondae treated with lotus leaf or goldenrod leaf powder exhibited the lower 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values compared to control for 20 days. The meat soondae prepared with swelled pork skin and 2% goldenrod leaf powder showed the highest overall acceptability score among all treatments (p<0.05).
2. Development of high-quality and functional meat products using dietary fiber and collagen from pork skin (2nd year)
■ Evaluation of quality characteristics of emulsion type meat product containing pork skin and dietary fiber as a fat replacer
The addition of 15% pre-emulsion improved processing quality and quality characteristics of reduced-fat sausages.
■ Development of Korean style reduced-fat sausages using pork skin collagen powder and dietary fiber
The addition of 20% pre-emulsion prepared with pork skin collagen powderand dietary fiber provided the decline of fat content and caloric content without adversely effect on sensory properties.
■ Evaluation of quality characteristics and shelf stability of functional reduced-fat sausages
Addition of 1% persimmon peel extract improved shelf stability without adversely effect on sensory properties. Therefore, the use of natural antioxidant such as persimmon peel extract could improve shelf stability with maintaining sensory properties.
3. Development of functional fermented sausages using dietary fiber and collagen from pork skin (3rd year)
■ Estimation of processing procedure and optimal formulation of functional fermented sausages containing pork skin collagen
The addition below 3% of pork skin collagen based on total weight could be used to manufacture a novel fat replacer.
■ Standardization of manufacturing process of fermented sausages prepared with pork skin collagen and dietary fiber
The ratio of 1:8:1 (MCG:ice:pork collagen skin) is optimal formulation for preparing reduced-fat fermented sausages.
■ Evaluation of quality characteristics and shelf stability of functional fermented sausages
The fat replacer prepared with MCG, ice and pork skin collagen decreased fat conten and maintained sensory properties of fermented sausages.
(1-3) The Development of meat processing and products for the consumption by using functional probiotics as starter culture
1. We found that if the test on the processing of the meat such as pH test is not conducted in advance, the production of the meat products is expected to get difficulty due to the occurrence of PSE meat during summer time. Due to the difference in contamination of meat in the slaughtering houses,the products are expected to get damages from Pseudomonas bacteria. So, the fermented and dried meat products require the preliminary test so that based on the test result, the meat type is chosen and the proper mixture of spices are made considering the consumer’s taste, thus making the various products possible.
2. In addition, the temperature and humidity shall be tested in aging and fermentation.
As they can be reduced using the decomposition and rate ofdefects in the fermented sausage, the unnecessary volume of fungi can be reduced.
3. With the lowered fat contents, we produced the low calorie fermented sausage.
Though the low fact products (5% or10%) has low in preference and quality, the 20% product has better preferences than 30% import products. So, the low fact products need to be developed in Korea.
4. In this study, it was found out that the group treated with GdL 0.25% (0%,0.5% or 0.75%)were better in quality. Duringaging, the GdL lowered pH and reduced the waterin products, thus preventing the increase of spoilage bacteria. In caseofmeat product, it is likely thattheoveruseofGlD is not necessary.
5.For the transfer of technology to farms, we have visited Musan branch of Korean
Pork Association, located in Yeon-ri, Unnam-myeon,Musan-gun,Jeonnam (061-452-0393), Uipumpo-gil, Yongpyeong-myeon, Pyeongchang-gun, (033-334-4450) and Cheongjuk-dong, Taebaek-si, Gangwon-do(033-554-1371).
(2-1) Development of the animal growth supplement for production natural hypocholesterol livestock products enriched poly-unsaturated fatty acid
1.1st Year
Searched for the intestine microbiota which could stimulate the animal growth, enhance unsaturated fatty acid, and reduce cholesterol.
Establishment of effective condition to culture the candidates ofmicrobes which had shown to reducec holesterol based on the Target-Oriented selective Screening system
Establishment of the most effective biomass by modifying carbon,nitrogen,C/N ratio, and culturetimeof JBF-06, which produce sexcessive unsaturated fatty acid.
Found the most effective condition for the maximal production ofunsaturated fatty acid of JBF-06 by modifying its carbon, nitrogen, C/N ratio, and culture time.
Discovered the ratio of carbon and nitrogen at 10:2,20:4,which has produced relatively high amount.
2.2nd Year
Selected the JBF-06-mutant 8 as the final candidate microbe out of 20 other candidates, which was both excellent in its biomass and the concentration of omega3.
Yeast extract and tryptone were the most excellent sources for organic nitrogen based on the screening of culture condition of JBF-06-mutant8. Casamino acid, peptone, and malt extract were ideal for the growth of JBF-06-mutant8, similarto its parental strain and has confirmed the ideal environment to culture JBF-06-mutant8 at 15℃ and pH7
Completed the development of the protocol for the production of animal growth stimulation and LC/N3 enhanced microbes
Completed the Production Manual of the animal growth stimulation and LC/N3 enhanced microbes
As high as 40% increase in animalgrowth stimulation has been observed from the animal test.
3.3rd Year
Subsequent screening and research were conducted to enhance Lactobacillus spp. JBF-401, an animalgrowth stimulating microbes discovered from the 2nd year ofthis project. Completed the development of animal growth stimulating and enhanced LC/N3 microbe which is currently being used by livestock industry.
Presented and consulted the discovery of technology of the animal growth stimulating and enhanced LC/N3 at international exhibition for the marketing strategy
Applied for the patent of technologies required to produce the microbe and are in process for world wide recognition.
Launched Celloman baby product, which is currently being used at livestock industry
(2-2)Development and Industrialization of Functional Milk Products Fortified with Ginsenoside Rg3 or Ginseng Components
Ginsenosides can be used as food or medicine through Diaion HP-20 resin extraction and pattern of ginsenoside was various and darkness than butanol extraction
64 β-glucosidase-producing microorganisms were isolated from traditional fermented foods such as kimchi, doenjang, and salted fish using esculin method and 10 strains were isolated and characterized from human feces.In yogurtbase, S. thermophilus and mixed strains were low pH value compared to L. bulgaricus pH value. When theratio of CAU 9253 counts was increased, it was low pH value at 37℃ but was similar pH value compared to CAU 9021 counts. In case of CAU 9021 mixed with L. balgaricus, Streptococcus strain affected viable cells and L.bulgaricus affected pH value during storage. In case of mixed strains(CAU 9021 and CAU 9253), total microflora was influenced by S. thermophilus CAU 9021 and pH value was remained.
The cytotoxicity of RGE and ERGE was analyzed by the MTT assay. The viability of the normal cell line MRS-5 was affected by RGE(≥5mg/mL). The cell viability of HT-29 and LoVo was inhibited by relatively low concentration of RGE(≤2.5 mg/mL). The cell viability of HT-29 and LoVo was inhibited by relatively high concentration of ERGE(10mg/mL and≥2.5mg/mL, respectively).
Five-weeks-old male, Sprague-Dawley mice were housed in cages, and divided five group. All mice were sacrificed after seven weeks. Total cholesterol and triglyceride content of DMH + milk diet and DMH + RS milk diet group were increased but HDL-cholesterol and LDL-cholesterol of all groups were remained compared to NC diet group. Oral administration of RS milk and FRS milk diet did not affect the AST, TRAP, catalase, CD levelbut affect the ALT, GSH-Px, SOD level. The level of producing aberrant crypt was 63.8%, 55%, and 62.4% on milk diet, RS milk dietand FRS milk diet group, respectively. The level of producing aberrant crypt foci was also decreased on milk diet, RS milkdiet, and FRS milk diet group. The level retinol into the blood was increased on adminitration group of RS milk and FRS milk compared to control group. The RS milk and FRS milk did not affect α-tocopherol and γ-tocopherol level. Physicochemical and microbial property at different concentration of RGE in functional yogurt were measured. The DPPH radical scavenging activity was increased by increasing the concentration of RGE and its ranged from 62.58% to 95.28%. During evaluation the inhibition rates of β-caroten econsumption, the antioxidant activity of yogurt added RGE ranged from 23.66% to 35.40%. The concentration of IL-1β, IL-6, TNF-α, and IFN-γ was decreased but IL-10 was increased at RGY. The oxygen radical absorbance capacity level in blood was higher level of RGM but DNA damage was low level of RGM and RGY. RGM and RGY inhibited production of pro-inflammatory cytokine and induced anti-inflammatory cytokine.
(2-3) Development of Non-spicy Capsaicin Derivatives by Biological Method and Their Applicationin Animal Products
1.Isolationof capsaicindegradingbacteriaanditscleavage
Capsaicin, a representative spicy compound, is generally accepted as beneficial natural product to prevent geriatric diseases such as obesity, diabetes and arteriosclerosis. However, nevertheless it is good to health, its strong pungent taste and sneeze causing feature limits the use of it or the dose of usage. In this study, we screened the bacteria being able to degrade capsaicin. MOPS medium excluded carbon and nitrogen containing ingredients and included (z)-capsaicin was used as isolation medium, From Korean traditional pickled pepper, capsaicin degrading strain was isolated(Patent10-0930291)
It was cultivated in the minimal medium with glucose and (z)-capsaicin as carbon sources for 48 hours. Capsaicin degradation was started immediately after the utilization of glucose was ended at8 hours of incubation. Capsaicin was gradually degraded until 48 hours. We investigated the structure of degraded capsaicin from the culture broth. The cleavages were detected at both side bonds of nitrogen. Finally we identified the strain with 16S rRNA gene sequences as Bacillus licheniformis SK1230. In this study, the strain was applied to the various experiments including a preparation of functional yoghurt by using capsaicin derivatives with the biological activities of anti-obesity and anti-inflammation etc. Chemical synthesis was also performed for capsaicin derivatives.
2.Effects of Fermented Pepper Powder on the Body Fat Accumulation in High Fat Diet Mouse
The effects of pepper powder fermented by Bacillus licheniformis SK1230 was investigated on the body fat accumulation in high fat diet mouse. Amount of total capsaicin in fermented pepper during fermentation was significantly decreased during fermentation time(p<0.05). Fermented pepper powder which contains 100 ppm under of total capsaicin was added to the high fat diet. 7 weeks aged 28 male ICR mouse were divided into four groups, CON (normaldiet),HFD (high fatdiet),NP (HFD + chungyang pepper powder) and FP (HFD +fermented pepper powder), and fed for 4 weeks. Then, body weight, organ weight, and serum and liver biochemical indices were measured. Body weight of HFD group was significantly higher than CON groups (p<0.05) and body weightgain of NP group decreased significantly (p<0.05) than HFD group. Epididymal adipose tissue and retroperitoneal fat weights of NP and FP groups showed the lowering tendency when comparing with the HFD group. The result suggested that fermented pepper powder might inhibit accumulation of body fat and improve the lipid metabolism.
3.Quality characteristics of yoghurt prepared with fermented-red pepper powder
This study was conducted to examine the quality characteristics of yoghurt prepared with the fermented red pepper. First, hot pepper was fermented by Bacillus licheniformis SK1230 to degrade the pungency of capsaicin. And then we examined the quality characteristics, antioxidant activity and sensory evaluation of the yoghurt containing fermented red pepper. According to the added amountoffermented red pepper, titratable acidity of yoghurt was increased. Viscosity of the yoghurt prepared with it decreased according to added amounts of red pepper. Total polyphenol content was increased when the added amounts of fermented red pepper increased. Antioxidant activity was significantly increased following to the added amounts ofred pepper (p<0.05).Atcolor value, the ‘L’-value was decreased, and ‘a’ and ‘b’-value were increased significantly with the added amount of it(p<0.05). In sensory evaluation, the yoghurt prepared with fermented red pepper had lower score by the increased amounts of it. Especially the yoghurt prepared with non-fermented pepper had low scores in sensory test. The yoghurt including fermented red pepper had higher scores in taste, flavor and overall acceptability in concentration of 0.05% than the one of non-fermented pepper.
4.A study on the manufacture of stirred yogurt added with fermented-hot pepper juice
Pungency of hot pepper have limited its usage even though it shows various health beneficial effects. This study was conducted to develop a novel yogurt containing capsaicin derivatives with diminishing pungency by fermentation. First, hot pepper juice was fermented by Bacillus licheniformis SK1230 that previously reported to be able to degrade capsaicin and then the fermented pepper juice was added to yogurt. The changes of quality characteristics, antioxidant activity and sensory characteristics in the yogurt containing fermented pepper juice were investigated. Red and green hot pepper juices were fermented and then added into yogurt, respectively and in differentratios(0,1,3,5% v/v), before fermentation. The fermentation process was performed for 5 days. A general ingredient analysis, pH test, titrable acidity test, viscosity test, chromaticity test, antioxidant activity, total polyphenol content and sensory characteristics were investigated. The yogurts showed high moisture and fat contents and low ash content. The pH was varied from 4.48 to 4.61. The titrable acidity and lactobacillus counts were increased according to increased levels of hot pepper juices, but the viscosity was vise versa. On the chromaticity test, as more pepper juice was added, the ‘L’-value was decreased, and ‘a’and‘b’-value were increased significantly (p<0.05). Antioxidant activity and total polyphenol content were increased according to the increased levels of pepper juice. Fermented red pepper juice was added to yogurt at 3% and fermented greed pepper juice was added at 1%. The changes of yogurt were monitored during storage periods of 16 days. As aresult, adding proper amounts of fermented pepper juice to yogurt was supposed to be suitable for the component specification in recommended fermented milk. And it showed quality stability and did not represent any problematic changes in the taste compared to normal yogurt. Therefore, it can be concluded that the application of pepper juices fermented by B. licheniformis SK1230 during the manufacture of stirred yogurt could give health beneficial feature to fermented milk products.
(3-1)Clinical Trial for Functional Fermented stock Farm Health Foods
In 1st study,triglyceride iAUC in 50g lipid tolerance testusing pork ham and total cholesterol were significantly increased in both groups after 3-week oral supplementation of high dose and medium dose of ω-3 fatty acid.
In 2^nd study, Modified Kupperman’s index was significantly decreased in both groups after 4-week oral supplementation of isoflavone fortified salami and placebo, but there were no significant differences between two groups. Blood lipid profiles, apolipoprotein, and sex hormone levels were not significantly different between two groups. Fasting triglyceride level was significantly decreased in placebo group and significant differences were found between two groups.
In 3^rd study, cytotoxicity(NK cellactivity), cytokines and WBC were not significantly different between two groups after 8-week oral supplementation of red ginseng-fortified animal products and placebo. RBC, hemoglobin and hematocrit were significantly decreased in placebo group but there were no clinical significances and significant differences between groups.
In conclusion, although our results showed that oral supplementation with ω-3 fatty acid-fortified pork ham, isoflavone-fortified salami and red ginseng-fortified fermented milk products were not effective in improvements of blood lipid levels, postmenopausal symptoms, immunity markers and others but we could confirm they were safe in aspects of being free from weight gain, lipid elevation and other adverse events.
Ⅳ.The utilization plan of study results
(1-1) Development and Industrializaion of Functional Fermentation Meat Products Containing Sulfur Extracts
The future study will be held with patents(two applies for a patent in 2012, a patent application in 2011) and research papers (a co-author of one non-SCI level paper, lead authors of three SCI level papers) related to making process of sulfur fed pig and dry-cured ham with sulfur fed pig. For the future through the standardization of manufacturing process, storage and distribution apply for the additional patent and write more SCI level paper. Also the problems occurred during the process of making dry-cured ham with sulfur fed pig will be improved with enterprisers that connected by technique transfer. Moreover, study about low cost implementation and standardization of manufacturing process, storage and distribution will be continue. Related technique will be also transfer to local guidance.
(1-2) Development of functional meat products using dietary fiber and collagen from pork skin
These results were applied for patents (2 registration of licenses and 6 patent application), and applied for publication of peer review journals (internal SCI(E) journal, 6 papers and international SCI journal, 2 papers).
The manufacturing method of reduced-fat meat soondae containing pork head skin and naturally fermented vinegar was patented. This technology can provide the improvement of textural properties and off-flavor of meat soondae, and can result in promotion of consumption of meat soondae. To effectively utilize ofthis technology, the transfer of technology ishaving asharing for food industry. Also, commercialization of meat soondae based on this technology will promote the consumption of animal by-products.
The manufacturing method of reduced-fat blood sausages containing pork head skin gelatin and dietary fiber was patented. This technology is an useful manner to diversify use of pork blood and to create added value of meat soondae.
The manufacturing method of reduced-fat sausages prepared with pork skin and dietary fiber as a fat replacer was applied for patent pending. This technology is an useful manner to develop reduced-fat meat product which has received the most attention from meat industry and consumers.
(1-3)The Development of meat processing and products for the consumption by using functional probiotics as starter culture
We conducted the education to the students studying ofprocessing and logistics of Korean ox meat at Gangwon Agriculture Meister college and explained them on the processing of fermented meat products and helped them topractice the processing.
We helped students to practice the specific technologies at Sangji University so that students can establish theirown businesses by making ““Sangji Livestock Foods (with supporting fund of1 billion Won from 0.75 billion Won from Ministry ofEducation and 0.25 billion Won from the university). Also we have led the creative students to establish business and create job.
We are trying to transfer the technologies to Agricultural Cooperatives located in Taebaek, Musan and Pyeongchang. Due to the some problems in purchasing the equipment, the implementation is being delayed.
In cooperation with Pork Korea Association, we have helped 22 pork farmers to visit the industry in Germany (Metzgerei), Spain (Jamon, Chorizo) to help them to see and understand the growth of the industry there.
(2-1) Development of the animal growth supplement for production natural hypocholesterol livestock products enriched poly-unsaturated fatty acid
From this research, one commercial product (Celloman baby) has been launched, participated in exhibitions both domestically and internationally, signed contraction for providing merchant and technology transfer were accomplished. Three patents in Korea, one international patent have been registered and additional eight patents are in pending. Four international journals have been published.Technical commercialization contract has been signed with Imsil research institute of cheese science. Provided technical instruction for farms and gave lectures.
(2-2)Development and Industrialization of Functional Milk Products Fortified with Ginsenoside Rg₃ or Ginseng Components
From the trial product of functional dairy products fortified with ginseng extract, it would be develop for commercialization in near future In addition, after mass production of Rb₁-converting enzyme derived from Aspergillus usamii KCTC 6954 and systematization of purification, the enzyme can be produced at low cost. The new starter culture and fermented dairy product(s)can be produced and developed through the study on functional properties of isolated LAB and their mixed strain.
(2-3) Development of Non-spicy Capsaicin Derivatives by Biological Method and Their Application in Animal Products
Bacillus licheniformis SK1230(Patent:10-0930291) showed capsaicin degradation and was used forthe preparation of functional yoghurt with the anti-obesity activity. In the technical transfer meeting, a milk industry had a concerning for capsaicin derivatives. After more detailed verification, the strain and capsaicin derivatives should be useful for the functional food additive. Two patents and poster presentations in academic meeting were performed through the research.Three manuscripts are preparing on yoghurt preparation using Bacillus licheniformis SK1230.
(3-1)Clinical Trial for Functional Fermented stock Farm Health Foods
Through the clinical trials, we confirmed developed functional animal products were safe.

목차 Contents

• 표 지 ... 1
• 제 출 문 ... 1
• 요 약 문 ... 3
• SUMMARY ... 15
• CONTENTS ... 26
• 목 차 ... 30
• 제 1장 연구개발과제의 개요 ... 33
• 제 1절 연구개발의 목적 ... 33
• 제 2절 연구개발의 필요성 ... 33
• 제 2장 국내외 기술개발 현황 ... 35
• 1.1핵심 1세부 ... 35
• 2.1핵심 2세부 ... 36
• 3.1핵심 3세부 ... 37
• 4.2핵심 1세부 ... 38
• 5.2핵심 2세부 ... 43
• 6.2핵심 3세부 ... 44
• 제 3장 연구개발수행 내용 및 결과 ... 46
• 제 1절 유황 함유물 기능성 발효축산가공품 개발 및 산업화 ... 46
• 1.직경에 따른 젖산 발효 이소플라본 첨가 살라미의 품질 비교 ... 46
• 2.난소적출 쥐에 있어서 발효 이소플라본의 골다공증 및 비만 예방효과 ... 49
• 3.유황 첨가 급여가 비육후기돈에 미치는 영향 조사 ... 51
• 4.법제유황 돈육 후지를 이용한 발효 생햄의 제조 ... 55
• 5.유황돈육을 이용한 이소플라본,삼채 및 발효 솔잎 추출물 첨가 살라미의 품질 측정 ... 64
• 6.기술이전 설명회 및 품평회 ... 68
• 제 2절 돈피(porkskin)콜라겐과 식이섬유를 활용한 기능성 식육제품 개발 ... 69
• 1.돈피(porkskin)콜라겐과 식이섬유를 활용한 웰빙형 고기 순대의 개발 ... 69
• 2.돈피(porkskin)콜라겐과 식이섬유를 이용한 기능성 저지방 소시지 개발 ... 107
• 3.돈피(pork skin)콜라겐 및 식이섬유를 이용한 기능성 저지방 발효소지의 개발 ... 131
• 제 3절 기능성 유산균을 이용한 소비자 맞춤형 축산가공품 제조 및 상품화 개발 ... 161
• 1.기능성 유산균을 이용한 소비자 맞춤형 축산가공품 제조 및 상품화 개발 ... 161
• 2.발효건조 소시지의 원료육 배합 및 제조시 공정확립에 관한 조사 ... 169
• 3.발효건조육제품 제조시 숙성 및 건조에 따른 조건 연구 ... 174
• 4.발효건조 소시지의 품질특성 및 저장성 조사 ... 179
• 5.대학생 및 일반인을 대상으로 기호도 조사 및 품평회 실시 ... 185
• 6.가내수공업형 제품개발 및 농가이전 ... 185
• 제 4절 식품 부산물의 유용 기능성 부재료화 및 식품 응용 ... 186
• 1.돈혈분의 분해 및 펩타이드 및 아미노산 조성물의 조제법 ... 186
• 2.돈혈 분해물의 1차 성분 분석 ... 186
• 3.1차 성분 분석의 고찰 ... 190
• 제 5절 고도불포화지방산과 콜레스테롤 저하 기능성 성장 첨가제 개발 ... 192
• 1.성장촉진,불포화지방산 강화 및 콜레스테롤 저하 기능이 부여되는 천연 미생물균주 확보 및 생장/기능성효능 최적화를 위한 배양조건 확립 (1차년도) ... 192
• 2.성장촉진,불포화지방산 강화 및 콜레스테롤 저하 기능이 부여되는 천연 미생물균주 개량 및 성장촉진 및 LC/N3강화 첨가제 생산공정개발/효능평가 (2차년도) ... 203
• 3.성장촉진 및 LC/N3강화 첨가제 생산기술 개발 완료 및 사업화 (3차년도) ... 217
• 제 6절 진세노사이드 Rg3 및 유용 인삼 성분 강화 유제품의 개발 및 산업화 ... 230
• 1.진세노사이드 정성 및 정량분석 방법 확립 및 식품 첨가용 인삼 사포닌추출 ... 230
• 2.Major진세노사이드로부터 Rg3 전환 연구방법 ... 231
• 3.기능성 유산균주 연구 ... 238
• 4.시유에 대한 Rg3 및 유용 인삼 성분 적용 ... 244
• 5.우유배지 생장 특성이 우수한 균주 ... 251
• 6.혼합 균주를 이용한 yogurt배양 실험 ... 255
• 7.Invitro및 invivo상의 항암 효과 검증 ... 261
• 8.홍삼 요구르트의 특성 연구 ... 274
• 9.홍삼 요구르트의 invitro및 invivo상에서의 면역증강 효과 검증 ... 278
• 10.LactobacillussalivariusGJ-24의 항균 효과 검증 ... 286
• 제 7절 생물학적 기술을 이용한 맵지 않은 캡사이신 유도체의 개발 및 축산 식품에 대한 적용 ... 290
• 1.캡사이신을 분해하는 세균의 분리 및 동정 ... 290
• 2.분해된 캡사이신의 구명 및 화학합성 ... 302
• 3.동물 실험을 통한 매운맛이 없는 캡사이시노이드의 항비만 활성 특성 ... 306
• 4.발효 고춧가루의 제조 및 이를 첨가한 yoghurt생산 ... 314
• 5.발효 고추즙의 제조 및 이를 첨가한 yoghurt생산 ... 324
• 제 8절 기능성축산식품의 인체적용시험 ... 349
• 1.불포화지방산(n-3)이 강화된 기능성축산식품 섭취 시 혈중 중성지방의 변화양상을 평가하는 인체적용시험 ... 349
• 2.이소플라본이 강화된 기능성축산식품 섭취 시 혈중 지질의 변화양상을 평가하는 인체적용시험 ... 356
• 3.홍삼이 강화된 기능성축산식품 섭취 시 면역 관련 지표의 변화양상을 평가하는 인체적용시험 ... 361
• 제 4장 목표달성도 및 관련분야에의 기여도 ... 364
• 제 1절 연구 목표 ... 364
• 1.1핵심과제 연차별 목표 ... 364
• 2.2핵심과제 연차별 목표 ... 365
• 3.3핵심과제 연차별 목표 ... 366
• 제 2절 연구목표 달성도 ... 367
• 1.1차년도 연구목표 달성도 ... 367
• 2.2차년도 연구목표 달성도 ... 370
• 3.3차년도 연구목표 달성도 ... 373
• 제 5장 연구개발 성과 및 성과활용 계획 ... 376
• 제 1절 연구개발 성과 ... 376
• 1.상품화 및 산업화 성과 ... 376
• 2.논문게재 성과 ... 380
• 3.특허성과 ... 390
• 4.산업기술인력 양성 성과 ... 393
• 5.기타 ... 394
• 제 2절 성과활용 계획 ... 397
• 1.1핵심 1세부 (이치호) ... 397
• 2.1핵심 2세부 (김천제) ... 397
• 3.1핵심 3세부 (정구용) ... 399
• 4.2핵심 2세부 (백현동) ... 400
• 5.2핵심 3세부 (김수기) ... 400
• 제 6장 연구개발과정에서 수집한 해외과학기술정보 ... 404
• 제 1절 세부과제별 수집 해외과학기술정보 ... 404
• 1.1핵심 1세부 (이치호) ... 404
• 2.1핵심 2세부 (김천제) ... 405
• 3.1핵심 3세부 (정구용) ... 409
• 4.2핵심 1세부 ... 410
• 5.2핵심 2세부 (백현동) ... 412
• 5.2핵심 3세부 (김수기) ... 414
• 제 7장 연구시설·장비 현황 ... 416
• 제 8장 참고문헌 ... 417
• 제 1절 세부과제별 참고문헌 ... 417
• 1.1핵심 1세부 (이치호) ... 417
• 2.1핵심 2세부 (김천제) ... 417
• 3.1핵심 3세부 (정구용) ... 421
• 4.2핵심 1세부 (김현진) ... 425
• 5.2핵심 2세부 (백현동) ... 427
• 6.2핵심 3세부 (김수기) ... 428
• 연구개발보고서 초록 ... 431
• 끝페이지 ... 434