초록 ▼

○ 연구개발 목표 및 내용
- 농림분야 신성장동력원 창출 및 농림바이오 산업화 촉진을 위하여 고부가가치 상품 개발, 이를 통한 농가의 신소득원을 창출하기 위한 R&BD
- 연구종료 후 연간 매출액 100 억 원 이상의 발효사료 1 개 창출
- 연간 매출액 30 억원 이상의 HMR, 곡물스낵 2개 창출
- 개별인정 건강기능 소재 2건 승인 신청
○ 연구결과
- 1 핵심과제에서는 냉장 유통형 HMR, 칼슘강화 현미 스낵， 체중조절용 혼합곡 스낵 제품， 미강 유래 건강 미반 제품 개발을 완료하였으며, 2핵

○ 연구개발 목표 및 내용
- 농림분야 신성장동력원 창출 및 농림바이오 산업화 촉진을 위하여 고부가가치 상품 개발, 이를 통한 농가의 신소득원을 창출하기 위한 R&BD
- 연구종료 후 연간 매출액 100 억 원 이상의 발효사료 1 개 창출
- 연간 매출액 30 억원 이상의 HMR, 곡물스낵 2개 창출
- 개별인정 건강기능 소재 2건 승인 신청
○ 연구결과
- 1 핵심과제에서는 냉장 유통형 HMR, 칼슘강화 현미 스낵， 체중조절용 혼합곡 스낵 제품， 미강 유래 건강 미반 제품 개발을 완료하였으며, 2핵심과제에서는 초고압 기술을 이용한 네오 현미, 발효 기술을 이용한 바이오 GABA 제품 개발 및 효능 평가를 완료하였으며, 3핵심과제에서는 발효기술을 이용한 어분대체 소재, 천연 아스타잔틴, 대체원료의 고부가치화와 관련된 제품 및 기술을 확보하였음.
○ 연구성과 활용실적 및 계획
-논문 :4편 게재， 3 편 심사중， 5편 투고준비중
-특허 : 14편 출원， 3펀 등록， 3편 출원 예 정
-학술대회 발표 :8편
-기술이전 실적 : 특허 전용실시권(현미의 전처리 빙법， 출원 제 10-2012-0086947호) 및 네오현미 생산기술 이전
영농조합법인 연꽃마을에 건강지향형 HMR 제조기술 이전 예정
(주)CJ 제일제딩 소재사업부문에 어분대체 소재 제조기술 이전 예정
개별인정형 당뇨 개선 소재 생산기술 이전 추진 중
개별인정형 숙면 기능성 소재 생산기술 이전 예정
-제품 판매 계획 : 어분대체 소재 2015년부터 (주)CJ제일제당 소재사업부문에서 생산 및 판매
잡곡스낵 및 초코잡곡스낵은 건강지향 HMR 제품으로 (주)다손에서 생산하여 친환경매장인 두레생협, ICOOP, 초록마을 등에서 판매 할 예정

Abstract ▼

1. Tile : Advanced application of grains using bio and novel processing technologies
2. Purpose of Research and Development
○ Generating new growth power in Agricultural area and high added value products through the promotion of bio-industrial development, and R & BD for the creation of a new

1. Tile : Advanced application of grains using bio and novel processing technologies
2. Purpose of Research and Development
○ Generating new growth power in Agricultural area and high added value products through the promotion of bio-industrial development, and R & BD for the creation of a new source of income for the farm
○ Generating an power products annual sales of over 10 billion won (fermented grain feed) after the end of the study
○ Generating an hit products annual sales of over 3 billion won (chilled HMR or diet sanck) after the end of the study
○ Approval application for 2 types of individual approval type of health functional food (neo brown rice, GABA)
Ⅲ. Contents and Scope of Research and Development
A. Contents and Scope of Research (1st year)
< Development of healthy HMR using grains>
● Investigation of food material selection, cooking properties and microbial growth control technology for the health-oriented chilled HMR product development
● Quality change factor of food materials following cooking methods or high pressure sterilization process
● Selection of quality indicators depends on the food materials and propose manufacturing process
● Determining general processing characteristics of cereal grains and legumes
● Establishing pretreatment process for the cereal grains and legumes
● Optimizing pretreatment process conditions of cereal grains and legumes
● Determining optimized proportion of cereals and legumes for production of multigrain snack

● Stabilization of rice bran
● Optimizing sub-critical water extraction of rice bran
● Improving moisture absorption rate of brown rice
● Effects of soaking and high-pressure treatment on the qualities of brown rice
● Development of manufacturing process of anti-diabetic ingredient from brown rice
● Feasibility study of anti-diabetic ingredient based on brown rice.
● Optimization of hot water extraction process of rice bran
● Screening of proteolytic lactic acid bacteria(LAB)
● Selection of GABA-producing LAB

● Comparison between fishmeal and plant source protein
● Selection of core fishing species
● Understanding of major nutrition factors for the core fishing species
● Select the enzymes for the core-fishing species
● Screen the microorganisms which express selected enzymes
● Securing immunity enhancing substance-producing strain
● Fermentation of Lupine and DDGS with selected strains
B. Contents and Scope of Research (2st year)
< Development of healthy HMR using grains>
● Development of cooking process technology and quality change control technology for chilled product
● Cooking process technolog development for the high quality product production
● Quality change minimize process development using Hurdle
● Packaging methods setting for high quality implementation.
● Developing a puffing machine for production of multigrain snack
● Determining puffing characteristics of cereal grains and legumes
● Establishing quality indices of multigrain snack based on texture, taste and nutrition
● Producing multigrain snack using optimized proportion of cereals and legumes
● Evaluating sensory properties of multigrain snack
● Analysis of sub-critical water rice bran extract
● Development of post treatment for rice bran sub-critical water extract
● Maunfacturing of sub-critical water extract

● Optimization of process conditions for quick cooking brown rice(Neo-brown rice)
● Characterization of cooking quality of Neo-brown rice
● Optimization of process conditions for anti-diabetic ingredient from brown rice
● Animal testing for evaluation of efficacy of the anti-diabetic ingredient
● Selection of industrial strains for GABA production
● Optimization of fermentation conditions for production of GABA
● Animal experiments for the evaluation of rice germ GABA for the treatment of insomnia

● Evaluate the possibility of acid-washed soybeanmeal for fishmeal replacement
● Investigate complement of fermented soybeanmeal
● Process development of fishmeal replacement using fermentation
● Process optimization and scale-up
● Random mutation of the astaxanthin-producing strain
● Selection of raw materials for solid-fermentation
● Antioxidant development from plant material and food-processing by- products
● Optimization of solid fermentaion of lupin/ DDGS
C. Contents and Scope of Research (3st year)
< Development of healthy HMR using grains>
● Health oriented HMR products and procuct process development using grains
● Optimal mixing ration and production prodess condition estabilishment of health oriented HMR
● Quality safety establishment of health oriented HMR during cold storage
● Establishment of optimal industrialization process for health oriented HMR
● Production of prototype products and commercialization process
● Establishing optimized puffing process for production of multigrain snack
● Diversifying multigrain snack products based on a nutritional perspective
● Establishing processing facilities for production of multigrain snack
● Commercialization of multigrain snack
● Development of healthy cooked rice
● Development of products properties and formulation
● Apply sub-critical water extract of rice bran to healthy cooked rice
● Investigation of consumer's favorite for healthy cooked rice

● Process for producing brown rice with increased accumulation of GABA and decreased GI
● Evaluation cooking quality and taste of Neo-brown rice
● Production of test sample for clinical trial and analysis of its composition.
● Evaluation of the clinical usefulness of a diet including fiber-rich brown rice flour on blood glucose management in patients with type 2 diabetes
● Production of high concentration of GABA
● Effects of environmental conditions on GAD activity
● Development of fermentation process for GABA products containing low sodium
● Sample preparation for clinical trial
● Evaluation of the effects of rice germ GABA on insomnia treatment

● Finding microorganism for High protein contens fermented soybeanmeal
● Determining optimal mixing ratios of fishmeal replacement
● Evaluation of performance of fishmeal replacement in rate of gain and digestibility
● Evaluation of coloring effects of astaxanthin soybeanmeal to rainbow trout and egg yolk
● Optimization of liqui/soild fermentation process
● Evaluation of apparent total tract digestibility and ileal digestibility of fermented canola meal
Ⅳ. Results of Research and Development
A. Results of Research (1st year)
< Development of healthy HMR using grains>
● Herbs, vegetables and others leafy vegetables are using on health oriented HMR
products, however, they are sensitive to heat, so cooking within short time such as
using superheated steam system with 300℃of heater, 400℃of steam for 1-3 min, and
mixing with cooked rice, packaging individually and high pressure non heated
posterization process may maintain color, taste, flavor, nutrients, texture etc. of leafy
vegetables and it might desirable for process of leafy vegetables.
● Bulbs and tubers, mushroom, marin products and red meat products was mixed with
rice and cooking with rice using Superheated steam system, under 300℃ of heater, 40
0℃ of steam for 7 min, and the properties of materials was maintained and
pre-sterilization effect might gained.
● During storage of heated oriented HMR products, born broth added rice was retarded
retrogradation for 2 weeks of cold storage even without no other food additives or
emulsifier, at the same time, nutritional value was promoted and their taste was also
improved.
● HMR product process cooked and 1st sterilized using super heated steam was
established and to maintain textural properties, chilling system is necessary.
● During indivisual packaging for high pressure non heated, during filling in each
contained and packing in the process cross-contamination should be prevented and for
this aseptic environment system construction is necessary.
● Combined with market research and product analysis, the hydration and cooking
properties of cereal and legume varieties in mixed grain products were investigated to
evaluate the quality of mixed grain products.
● Sensory evaluation of mixed grain products revealed that mixed grain products had
uneven cooked texture and required longer cooking time even after pretreatments of
certain ingredient grains such as rolling of naked barley, size reduction of legumes and
so on.
● Effects of infrared heat treatment on cooking and sensory properties of brown rice,
barley and black bean were investigated. The optimum temperature and duration of
infrared heat treatment for each grain sample were determined. Brown rice, barley, and
black bean, infrared heated under predetermined optimum conditions, showed faster
hydration rate and shorter cooking time with improved organoleptic properties than
those of control, indicating suitable pretreatment of various hard-to-cook cereal and
legume varieties for the mixed grain products.
● The optimum proportion of ingredient grains for the production of multigrain snack
was determined using 20 different cereal and legume varieties based on the nutritional,
organoleptic and economical perspectives of multigrain snack.
● Considering puffing characteristics of each ingredient grain, a puffing device especially
for the mixed grains should be adopted to produce properly processed multigrain
snack due to differences in size, structure and chemical composition of ingredient
grains.
● Neutrase as anti-lipase was selected and used for stabilization of rice bran.
● After hydrolysis using Neutrase, lipase in rice bran suspension was inactivated
completely. And super heated steam treatment of rice bran at 160℃ for 3min resulted
in no rancidity during 60 days.

● The bran layer makes the rice kernel more resistant to water infusion than white rice,
which results in a longer cooking time. If water absorption of the kernels is
insufficient, the starch of the central part may not be fully gelatinized during cooking,
which will result in hard texture.
● We attempted to modify brown rice by several methods. It was demonstrated that
removing 2%of the rice bran increased the water absorption more effectively than other
methods.
● The effects of presoaking and high-pressure(HP) treatment on the cooking properties
and palatability of brown rice were evaluated to manufacture an easy-to-cook
processed brown rice.
● When partially milled brown rice grains(Baegjinju) were presoaked in water at 25℃
for 18h and subjected to HP treatment at 550MPa for 3-12min with a rice/water ratio
1:1.5. The quality of HP processed rice was obtained by measuring the degree of
gelatinization with DSC and texture profile analysis.
● The unsoaked rice reached around 23-25%db water contents after HP treatment.
However, the water absorption increased to around 35%db with HP treatment after
presoaking.
● These results show that HP treatment during a few minutes leads to rapid hydration
of the rice grains, and presoaking can play an important function for the effectiveness
of HP treatment to obtain quick cooking brown rice.
● When presoaked brown rice pressured at 550MPa(initial temperature 25℃) for 3 and
12 min, the degree of gelatinization of HP-treated samples was around 10 and 20%,
respectively. The texture of cooked pressurized rice had a better acceptance, in terms
of grain shape, adhesiveness and cohesiveness.
● The use of rice bran as nutrient source would be a solution for reducing nutrient cost
of industrial production of GABA by lactic acid bacteria, The maximum extraction
yield was obtained when rice bran suspension(10%) was extracted at 50℃ for 4h.
● Although rice bran is rich in protein and vitamins, the use of rice bran without any
treatment was inefficient in GABA production. When the suspension was hydrolyzed
with two proteases of Alcalase(0.5%) and Flavourzyme(0.5%), the maxium amount of
glutamic acid, precursor of GAB was generated.
● We previously screened a high GABA-producer L. sake B2-16 from Kimchi. However
additional screening of various types of LAB that have GABA-producing ability is
important for functional food ingredient industry, because individual LAB have specific
fermentation profiles, such acid production, taste and flavor formation ability.
● Three strains of L. brevis, producing high levels of GABA were isolated from Kimchi.
We also screened successfully protease producers, including L. actobacillus casei
KCCM 12452, Pediococcus inopinatus & L. plantarum, from Korean traditional foods
and type strains of LAB.

● First, the differences between fishmeal and plant-protein sources was investigated in
several ways. In the nutritional aspects, ordinary ingredients of 10 fishmeals and 30
plant protein sources was analyzed. And anti-nutrition factors of plant-protein sources
was analysed by theoretical and experimental approaches. And theoretical analysis of
fishmeal and plant-protein sources was conducted in market, quality, and supplies.
● Second, core fishing species was selected by production amounts and fishmeal
consumption.
● The last, protease was selected for the key enzymes for the elimination of
anti-nutrition factors, and screening of microorganisms which express protease was
conducted. Consequently, the candidate microorganisms and its growth pattern was
secured.
● Thousand eight strains were screened from Korean traditional Me-ju for the screening
of anti-microbacterial activity to animal pathogen bactreria.
● Isolated strains were evaluated anti-microbial activity against such as S. typhimurium,
ETEC, APEC, V. hrveyi using growth inhibition method and firteen strains were
selected finally.
● Astaxanthin was selected for livestock immunity-enhancing substance. Besides its role
in body pigmentation, astaxanthin is a potent antioxidant and has also been suggested
to function as a vitamin-A precursor. Phaffia rhodozyma, astaxanthin-producing yeast,
was improved of astaxantin production yield using random mutation method.
● Fourteen kinds of anti-bacterial strains and P. rhodozyma were conducted solid
fermentation with DDGS and soybenmeal for evaluation of suitable starter. P.
rhodozyma was selected for manufacturing high functional fermented feed through
target market analysis.
● Alternative feed materials such as lupin, DDGS were determined anti-nutritional
element through reference research. Thousand and forty strains were isolated from
Korean traditional Me-ju, Jeot-gal, and Kim-chi for improving the quality of the
alternative materials.
● Protease, cellulase, phytase, mannanase activities were determined each strains using
agar plate method. A. oryzae was selected for lupin fermentation starter and Bacillus
species were selected for DDGS fermentation starter.
B. Results of Research (2st year)
< Development of healthy HMR using grains>
● For the highly nutritionally valanced high quality HMR development, rice type selection,
superheated steam system cooking technology, and high pressure non heated
pasteurization process technology was development, quality for during cold storage was
established.
● Retrogradation rate of rice during cold storage, between baek-jin-ju and indica,
baek-jin-ju was retarded more retrogradation.
● As function of cooking methods, superheated steam cooked rice was retarded more
retrogradation than cooked with general cooking system.
● During cooking of rice, born broth added was retarded more retrogradation than cooked
with water without additives, and optimal mixing ratio is 20%.
● Rice cooking condition using superheated steam system was established such as, oven
300℃, steam 280℃ for 10 min.
● In this study, excellent stretch film from Cryovac vacuum packaging company made
with ethylene vinyl acetate (EVOH) and Nylon Polyethylene (NYPE) prepared by the
overlapping transparency film with excellent adhesion on the products, thus the
contents of the products might be able to see with the naked eye, and storage stability
was high. Thus it was choosen as HMR product packaging materials.
● Storage test for establish shelf life was performed at 5℃, 10℃, 15℃ during 15 days,
and microbial growth rate was measured, and the results presents during 7 days,
quality was maintained at cold storage.
● In general rice cooking process, rice was cooked first and sub materials was added and
2nd cooking process was progressed, however super heated steam cooking has
advantage with cooking of rice and sub material cooking might can process at the
same time, thus during production of HMR products, production time, coast can
reduced. This point is much important significance with considered in terms of
economy and efficiency on the industrialization process.
● A puffing machine suitable for the production of multigrain snack was developed. A
puffing machine designed for multigrain snack was equipped with hydraulic control
system which maintains the higher vapour pressure during the elevated puffing
temperature, resulting multigrain snacks with proper puffed volume and shape.
● The multigrain snacks produced by hydraulic puffing machine had less than 3% moisture content with more than 85% of damaged starch content.
● The puffing characteristic of each grain variety revealed that rice showed a uniform appearance with the highest extent of volume expansion and binding capacity than those of legume and cereal varieties other than rice.
● These results indicated that the structure of multigrain snack was mainly formed by expansion and binding of starch mainly from rice varieties. The multigrain snack containing alkali cooked and steeped brown rice increased the calcium content up to 5 mg/100 g with appropriate color and flavor, indicating possible calcium enhancement method of multigrain snack.
● The quality deterioration factors of multigrain snacks during storage, such as loss of vitamin C and formation of lipid oxidation compounds, were determined by the preliminary shelf life test design.
● The effects of sub critical extraction condition on solid contents and yields of extracts were investigated.
● At 180℃, solids contents and yields were maximum value. For total phenolic compounds, phytic acid, γ-oryzanol, tocophenol and DPPH ridical, each of them had different maximum condition.

● Soaking provides water of the needed for starch gelatinization to occur during cooking.
As a novel process, very high pressure up to 600MPa has been applied to accelerate water uptake kinetics during soaking.
● The hydration rate of Neo-brown rice, which is treated at 600MPa for 3min, resulted in practically the same rate, even slightly higher than the corresponding one to white rice.
● Neo-brown rice samples were cooled and subjected to texture analysis. The surface of cooked samples was more sticky and had a higher balance value(the ratio of stickiness to hardness, 0.26) than that(0.1) of non-HP treated one.
● The results suggested that the HP treatment allows water to penetrate to the inner part of the rice grain and makes the starch granules more swollen and fragile.
● Bran rich-rice powder(BRRP) obtained by milling the heated brown rice with superheated steam contained the improved levels of dietary fiber(39.4mg/100g), vitamin E(3.62mg/100g), GABA(18mg/100g), total phenolics, -oryzanol, and IP6 by 2-10 times compared with that of raw brown rice.
● The effects of BRRP on diabetic rats were studied. The feeding of diets including BRRP to diabetic rats for 6 weeks ameliorated the elevation of blood glucose significantly and tended to decrease the plasma insulin and glucagon concentrations.
These results suggest that diets including BRRP may be useful to control blood glucose level.
● Among three promising strains of L. brevis obtained through 1st year screening, the strain A128 exhibited the highest GABA-producing ability and a great potential in the industrial application in the future.
● A simple and effective fed-batch fermentation method was developed for L. sake B2-16 to produce high concentration of GABA.
● In fed-batch process, the initial concentration of glutamate in the medium of rice bran extract was 6%, for the cell growth was strongly inhibited when glutamate exceeded 6%. Total 10% glutamate(plus the glutamate in the initail medium) was converted to 4.4% GABA after 48h and the glutamate was nearly completely consumed.
● The effects of rice germ GABA, made from the germ extract fermented with L. sake B2-16 was evaluated to promote a better night's sleep. Test products were dissolved in saline and then administrated orally in the rats. ICR mice male rats, wighing 25-30g were used at a test animals. The animal experiment has shown that rice germ GABA increased the production of alpha brain waves as wll as reducing beta waves.

● The process for removal of anti-nutrition fators of soybean meal was investigated.
First, we set-up acid-washing process for the production of fishmeal replacement.
● The product shows similar or reduced degree of antinutrition factors. Also acid-washed soybean showed high digestibility which could replace fishmeal.
● Second, we investigated complement of fermented soybean meal. By the TLC analysis, we found that the fermentation could not digest raffinose family oligosaccharides (RFOs) completely.
● The factor for the full digestion was a-galctosidase, and we get novel microorganisms which express a-galctosidase and set-up the fermentation process for the microorganisms.
● Additional random mutation performed in order to improve of astaxanthin production of P. rhodozyma strain compared with parent strain. P. rhodozyma CJ-1, the best strain for production of astaxanthin, it produced 6,000 ppm of astaxanthin.
● P. rhodozyma CJ-1 solid fermentation performed using soybean meal as substrate. P. rhodozyma CJ-1 strain increased more than 5% protein content of soybeanmeal, and it consumed sucrose as carbon source
● Soybean meal is the main protein feed material in salmon feed. Soybean meal consumed more than 500 billion won in salmon feed market annually. So, astaxanthin fermented soybeanmeal target market determined salmon, trout feed.
● 125 kinds of primary isolates of Bacillus strains were estimated suitable for the manufacture of fermented feed. Two kinds of strains selected for manufacturing of fermented lupein kernel through lab scale fermentation.
● In addition, new solid fermenter was investigated for saving initial investment cost and maintenance cost in fermented feed industry. New solid fermenter designed as non-punch at botoom plate of fermenter. Three kinds of paddle such as ribbon type, pin type, parallel type were tested for selection of suitable for new solid ferenter.
C. Results of Research (3st year)
< Development of healthy HMR using grains>
● Using developed new processing technology, health oriented HMR products was developed. Three type of rice products was kimch fried rice, gontre rice and lotus leaf rice.
● During cooking of rice, lotus leaf extracted was added and cooked with SHS and HPP treated rice was stored at 10℃, and total bacterial groth rate was analysed, and lotus leaf extract added rice was relatively retarded microbial growth.
● The effect of high pressure process onf the cold storage stability on the lotus leaf rice was analysed during 20 days with microbial growth measuring. In the case of the samples stored at 5℃, under 2 log of microbial was measured until 15 days. and between HPP treated or non treated significantly differences was not observed.
● In case of gondre chilled rice production, in order to ensure the storage stability, herbs gondre needs control of microbial contamination and sterilization process establishment during cooking. For this, after harvesting of rice, is should be blanched immediately, and frozen for storage of hurb gondre. and after than, it should be blenched at a second times before cooking with rice.
● In order to microbial storage stability evaluation of lotus leaf rice, gondre rice, and kim fried rice, during cold storage, E. Coli was analysed and in all the products, E. Coli was not detected.
● Superheated steam cooking process was shown several advantage such as the excellence of ingredients taste, flavor, color, texture, etc. and reducing energy consumption due to the shorten cooking time, and its continuous cooking system improves processing efficiency. Thus, SHS cooking process and High pressure non heated sterilization for extend cold storage shelf life was selected as Health oriented HMR product production process.
● Production coasts and economy of health-oriented HMR developed from this study, was lower than the generaly manufactured and frozen HMR products, and it solves the quality degradation problem during production and distribution of frozen products or retort products, thus fresh and high quality cold chain type HMR products production is available.
● Nutrition enhanced products, such as calcium fortified brown rice snacks or diet multigrain snacks fortified with vitamins and minerals, were produced to diversify and commercialize the multigrain snack.
● The calcium content of brown rice snack increased from 14 mg/100 g to 156, 308 mg/100 g, respectively when substituted with alkali cooked brown rice at the ratio 50 and 100%.
● These calcium fortified brown rice snack showed puffed volume and sensory properties similar to those of control except slightly darker color.
● The multigrain snacks for weight control were produced using the two different modes of nutrient fortification; use of extrusion-formed rice or chocolate both containing various nutrients.
● Multigrain snack, fortified with extrusion-formed rice, showed higher loss of vitamins due to thermal degradation during puffing along with uneven distribution of nutrients inside the multigrain snack. In case of multigrain snack fortified by coating of chocolate that containing nutrients, nutrients were distributed evenly without degradation. However, necessary adjustments might be required for nutrient fortification using chocolate due to its high fat and sugar contents.
● The quality indices of multigrain snack were determined based on three criteria: quality deterioration by textural, sensory and nutritional loss.
● The shelf life test was conducted using the occurrence of off flavor or loss of vitamin C as a quality deteriorative factor of multigrain snack during storage. Based on the occurrence of off flavor during storage, the shelf life of multigrain snack was 3 years at the annual average storage temperature, meanwhile 2 years at the storage temperature of 25℃.
● The loss of vitamin C in multigrain snack had significantly differences according to the modes of nutrient fortification. In addition to significant thermal degradation of vitamin C during puffing process, the content of vitamin C decreased rapidly with increased storage period and temperature when multigrain snack was fortified with extrusion-formed rice. However, there was no appreciable change in loss of vitamin C during storage when multigrain snack was fortified with chocolate which carried the dispersed vitamin C.
● The shelf life of multigrain snack, which fortified with chocolate that containing nutrients, was two years at storage temperature of 25℃ based upon the occurrence of off flavor. However, the final shelf life of multigrain diet snack was decided to one year under same storage conditions, considering the safety margin and the rule of thumb in prediction of shelf life.
● Sub-critical water extract of rice bran was applied to high functional cooked rice. Sub-critical water extrac of rice bran and a few compounds of rice bran like as γ-oryzanol, tocophenol were added to rice and cooked.
● Sensory evaluation of healthy cooked rice showed that brilliance and odor were positivevaluation but color and transparency were negative valuation.

● The final sample of Neo-brown rice was produced with commercial HP equipment at 550MPa(initial temperature 25℃) for 5min. The HP-treated rice with a moisture content of 52% was subjected to conditioning and then dried to have a moisture content equal to or lower 13%.
● The water absorption of the sample resulted in nearly the same rate as that of white rice. In conclusion, it could be possible to produce safe, nutritious and palatable brown rice by HP treatment after soaking.
● The texture of cooked Neo-brown rice had a better acceptance and overall quality. was more sticky and had a higher balance value(the ratio of stickness to hardness, 0.26) than that(0.1) of non-HP treated one.
● A pilot test was carried out to ascertain the clinical usefulness of a diet including BRRP on blood glucose level. Blood glucose levels after BRRP diet intake decreased from the initial of 101.14mg/dL to 97.71mg/dL, but significant increases were observed with the white rice diet(99.57mg/dL vs.122.57mg/dL, respectively).
● The clinical trial with 30 patients for 3 months will be completed at the end of November, 2013.
● To determine the optimal culture conditions for GABA production GAD activities under various substrate concentrations, pHs and temperatures were measured. The results indicated that GABA production could be improved by adjusting the culture conditions to the optimal culture conditions for GAD production.
● In our study, PLP could not effectively increase the GABA production. We carried out the scale-up from lab-fermenter to industrial scale(5000L) in order to produce a large amount of GABA for clinical trial.
● The effect of orally administrated GABA on insomnia has been investigated in humans. Subjects were asked to take pills containing either 100mg or 300mg GABA approximately 60 minutes before sleep. The results have shown positive results in improving sleep quality and ability to fall asleep.

● The fishmeal replacements made by fermentation of soybean meal was investigated.
First, we found microorganisms which express a-galactosidase for high protein fermentaed soybeanmeal. Then optimized fermentation process which contains two microorganisms for high protein fermented soybeanmeal production.
● Using high protein fermented soybeanmeal as fishmeal replacement, evaluate its performece of rate of gain and digestibility. The result shows high protein fermented soybeanmeal produced by dual microorganism fermentation can replace fighmeal in the ratio of 25%.
● The fishmeal replacements made by fermentation of soybean meal was investigated. First, we found microorganisms which express a-galactosidase for high protein fermentaed soybeanmeal. Then optimized fermentation process which contains two microorganisms for high protein fermented soybeanmeal production.
● Using high protein fermented soybeanmeal as fishmeal replacement, evaluate its performance of rate of gain and digestibility. The result shows high protein fermented soybeanmeal produced by dual microorganism fermentation can replace fishmeal in the ratio of 25%.
● P. rhodozyma CJ-1 strain of liquid culture and solid culture conditions were examined in order to establish the optimum condition. Light irradiation condition of the liquid fermentation, and pH conditions were examined. The most effective light color was white, approximately 500 lux. In pilot scale (30L) production test showed 85g/ L of dry cell weight.
● In solid fermentation, ethanol, alpha-galactosidase, sugar, organic acids were tested for increase of astaxanthin productivity. Particularly carbon and polysaccharide degrading enzymes such as alpha-galactosidase increased astaxanthin content in raw soybean meal.
● Astaxanthin fermented soybeanmeal evaluated coloring effects to rainbow trout and egg yolk color. The results showed coloring effects of astaxanthin fermented soybeanmeal same with synthetic astaxanthin at 75ppm in rainbow trout test. However, result of coloring effects in egg yolk showed astaxanthin fermented soybean lower than synthetic canthanxanthin. We have confirmed the possibility of astaxanthin fermented soybeanmeal use as a natural coloring additive at fish and poultry feed.
● Two kinds of strains were selected for manufacturing mixed fermentation lupin kernel that increase of protein content and remove anti-nutritional factor. The optimum inoculum ratio of 560 and K137 was 9:1
● Lupin kernel’s initial moisture of 60 % was showed most effective result in protein incerease. In briefly, mixed fermentation lupin kernel protein content increased 8.0% than it’s raw material.
● Pilot scale mixed fermentation performed to produce test sample that examine the feed value of fermented lupin kernel in broiler chickens. The results showed in early chicks(7 days) phase fermented lupin kernel (5%, 10% addition to basic feed) did not show significant differences in feed efficiency and body weight.
● In January, 2013, Lupin was stopped import. Canola meal was selected as the additional alternative feed matetial. Additionally, fermentation strains were screened for decrease phytic acid, increse protein content of canola meal. Finally, two kinds of strains such as S. carlbergensis and B. amyloliquefaciens were selected and fermented canola meal tested at pigs digestive utilization. The results showed the fermented canla meal have possibility of use as an alternative protein source.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 26
• CONTENTS ... 40
• 목차 ... 41
• 제 1 장 연구개발과제의 개요 ... 43
• 제 1 절 연구개발의 목적 ... 43
• 제 2 절 연구개발의 중요성 ... 43
• 제 3 절 연구개발의 내용 및 범위 ... 46
• 제 2 장 국내외 기술개발 현황 ... 58
• 1. 본 연구관련 국내외 기술수준 비교 ... 58
• 2. 특허분석 ... 59
• 3. 논문분석(주관기관 작성) ... 62
• 제 3 장 연구개발수행 내용 및 결과 ... 67
• 제 1 절 건강지향형 HMR 개발 ... 67
• 제 2 절 곡류를 이용한 스낵형 다이어트 HMR 개발 ... 291
• 제 3 절 고기능 건강 미반 개발 ... 395
• 제 4 절 신개념 건강현미 개발 ... 442
• 제 5 절 숙면 기능성 소재 개발 ... 497
• 제 6 절 곡류원료를 활용한 어분대체 소재의 개발 ... 528
• 제 7 절 고기능성 발효사료 원료 개발 ... 608
• 제 8 절 사료이용율 증가 신발효기술 연구 ... 685
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 766
• 제 1 절 연구개발목표의 달성도 ... 766
• 제 2 절 관련분야의 기술발전에의 기여도 ... 774
• 제 5 장 연구개발 성과 및 성과활용 계획 ... 778
• 제 1 절 논문 실적 ... 778
• 제 2 절 학술대회 발표 실적 ... 779
• 제 3 절 특허 실적 ... 779
• 제 4 절 기술 이전 실적 ... 781
• 제 5 절 인력활용 및 양성효과 ... 783
• 제 6 절 연구결과 기대효과 ... 784
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 786
• 제 1 절 과제 관련 해외 학술 논문 정보 ... 786
• 제 7 장 연구기자재 현황 ... 796
• 제 8 장 참고문헌 ... 797
• 연구개발보고서 초록 ... 810
• 끝페이지 ... 811