보고서 정보
주관연구기관 |
충북대학교 Chungbuk National University |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2014-02 |
과제시작연도 |
2013 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201400011153 |
과제고유번호 |
1395029924 |
사업명 |
지역전략작목산학연협력사업(보조,광특+제주계정) |
DB 구축일자 |
2014-07-26
|
DOI |
https://doi.org/10.23000/TRKO201400011153 |
초록
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Ⅳ. 연구개발결과
1. 고구마 괴근을 이용한 가공식품 및 증류주 개발
가. 냉동군고구마 개발
(1) 군고구마의 총당, 환원당 및 유리당 함량은 굽기 후 증가하였으며, 주요 유리당인 sucrose 및 maltose 함량은 원료에서 3.09∼4.53 및 0.85∼1.42%이었고 굽기 후, 4.16∼6.00 및 11.84∼13.18%로 증가하였으며, 굽기 후 소화율은 26.11∼34.02%에서 75.71∼82.24%로 증가 하였고, β-carotene 함량은 굽기 및 냉해동 시 가열에 의해 198.14∼518.67에서 1
Ⅳ. 연구개발결과
1. 고구마 괴근을 이용한 가공식품 및 증류주 개발
가. 냉동군고구마 개발
(1) 군고구마의 총당, 환원당 및 유리당 함량은 굽기 후 증가하였으며, 주요 유리당인 sucrose 및 maltose 함량은 원료에서 3.09∼4.53 및 0.85∼1.42%이었고 굽기 후, 4.16∼6.00 및 11.84∼13.18%로 증가하였으며, 굽기 후 소화율은 26.11∼34.02%에서 75.71∼82.24%로 증가 하였고, β-carotene 함량은 굽기 및 냉해동 시 가열에 의해 198.14∼518.67에서 116.82∼212.01 ㎍/100 g으로 감소하였고, 명도, 적색도 및 황색도는 감소함
(2) 품종 별 냉동 군고구마의 관능평가 결과, 신율미가 냉동 군고구마의 제조에 가장 적합하였으며, 관능 특성에 영향을 미치는 주요 요인은 당 함량과 황색도이었음
나. 고구마 칩 개발
(1) 고구마 칩의 제조를 위하여 세절 두께, 굽기 온도, 굽기 시간, 당액 농도 및 데치기 시간에 대한 각 품종 별 최적 제조 조건을 선정한 결과, 신자미는 1 mm, 120℃, 31 분, 20% 및 45 초이었으며, 주황미는 1mm, 130℃, 29 분, 25% 및 45 초이었고, 하얀미는 1 mm, 130℃, 27 분, 25% 및 30 초이었음
(2) 총 안토시아닌 함량은 신자미에서만 측정되었으며, β-carotene 함량은 주황미에서 가장 높은 함량을 나타내었고, 칩 제조과정에서 가열에 의해 감소하였으며, 칩 제조 시 환원당은 증가하였으며, maltose는 원료에서 검출되지 않았으나 3.85∼13.50%로, sucrose 함량은 10.31∼20.67%에서 25.24∼34.06%로 칩 제조 시 증가함
(3) 관능평가 결과, 주황미가 칩의 제조에 가장 적합한 것으로 나타났으며, 이러한 관능 특성에 대한 영향 요인은 당 함량, hardness 및 b-value이었음
다. 고구마 증류주 개발
(1) 고구마 증류주의 최적 제조조건 확립을 위하여, 증류조건을 감압에서 100, 110 및 120℃, 상압에서 130, 140 및 150℃로 증류조건을 달리하여 제조한 결과, 증류조건에 따른 증류특성의 차이를 나타냄
(2) 증류조건별 증류주의 휘발성 성분을 분석한 결과, 주요 성분은 n-propanol, iso-butanol, iso-amyl alcohol, 2-phenyl ethanol이었음
(3) 증류주의 이취 성분인 furfural은 상압조건에서 증류한 경우에만 검출되었음.
(4) 관능평가 결과, 감압 120℃에서 제조한 증류주의 기호도가 가장 높게 나타나, 증류조건으로 감압 120℃가 적합함
(5) 관능 특성에 영향을 미치는 요인간의 상관관계를 분석한 결과, 향, 맛, 전반적 기호도 및 관능적 강도간에 높은 상관관계를 나타내었음
2. 고구마 잎줄기를 이용한 가공식품 개발
가. 잎줄기 덖음 차 개발
(1) 고구마 잎을 이용하여 건조, 덖음, 증숙 후 덖음 및 삶기 후 덖음 등 다양한 방법으로 차를 제조하였으며, 제조방법별 고구마 잎 차의 항산화 성분 및 활성을 평가한 결과, 건조 잎 차가 가장 우수하였으며, 삶기 후 덖음 차가 가장 낮은 활성을 나타내었음
(2) 제조방법 별 고구마 잎 차의 관능평가 결과, 증숙 후 덖었을 때 가장 좋은 기호도를 나타내었으며, 건조 잎 차가 가장 낮았음
나. 기능성 성분 고함유 추출물 제조 및 소재화
(1) 품종별 고구마 잎과 줄기의 항산화 활성 및 기능성 성분 분석 결과, 모든 품종 에서 줄기보다 잎의 활성 및 함량이 높았음
(2) 품종별 기능성 성분 함량 분석 결과, 총 폴리페놀 함량은 건풍미, 증미 및 연황미가 우수하였으며, 항산화 활성은 건풍미, 증미, 대유미 및 고건미가 우수하였음
(3) 여러 생리활성 성분의 추출조건 최적화를 위하여 추출온도, 용매량, 에탄올 농도를 독립변수로 하여 반응표면 분석을 통해 모델식을 확립한 결과, 루테인은 46.75℃, 25.78 mL/g, 81.23%이었으며, 총 폴리페놀은 53.90℃, 29.10 mL/g, 67%이었음 3. 가공용 고구마 품종 선발 및 생산기술 개발
가. 가공용 고구마 품종 선발
(1) 진홍미와 대유미의 만중은 각각 3,937(kg/10a)와 3,930(kg/10a)로 다른 품종에 비해 지상부 생육이 왕성하였음
(2) 상품괴근 수량은 대유미가 2,934(kg/10a)로 다른 품종에 비해 높았음
(3) 주당 괴근수는 연황미, 신율미, 연미 등이 3.1∼3.2(개/주)로 다른 품종에 비해 많았고, 괴근 평균중도 200g 내외로 가공용으로 적당하였음
(4) 찐고구마의 당도도 연황미, 신율미, 연미 등이 15.3∼18.0oBrix로 다른 품종에 비해 높았음
나. 가공용 고구마 소저수량 향상기술 개발
(1) 지상부 생육은 분지수가 8.6(개/주)로 많았던 삽식 6절 처리가 대체로 왕성하였고 4절과 2 처리 순으로 왕성하였음
(2) 상품괴근 수량은 6절과 4절 삽식이 각각 2,408(kg/10a)와 2,541(kg/10a)로 2절 삽식보다 11∼17% 정도 높았음
(3) 괴근의 장폭비는 삽식절수가 높아질수록 증가하여 모양이 길어지는 형태를 보였음
(4) M과 S사이즈의 생산율은 6절, 4절, 2절의 순으로 유의한 차이를 보였음
다. 가공용 고구마 당도 향상기술 개발
(1) 시험 후의 NO3-N의 함량은 질소 시비수준이 높아질수록 많았음
(2) 지상부 생육은 10kg과 15kg 처리에서 다른 처리에 비해 왕성하였음
(3) 주당 괴근수는 10kg과 15kg 처리가 다른 처리에 비해 많았음
(4) 괴근 평균중은 무비구와 5kg 처리가 다른 처리에 비해 무거웠음
(5) 상품괴근 수량은 5kg과 10kg 처리가 각각 2,255(kg/10a)와 2,243(kg/10a)로 무비에 비해 27∼28% 정도 높았음
(6) 괴근의 장폭비는 모든 시비처리가 무비처리에 비해 낮았음
(7) 찐고구마 당도와 총 유리당 함량은 5kg 처리에서 다른 처리에 비해 높았음
4. 잎줄기 가공용 고구마 품종선발 및 품질향상 기술 개발
가. 잎줄기 가공용 고구마 품종선발
(1) 루테인 함량은 주황미가 391㎍/g으로 가장 높았고, 다음으로 진홍미, 전미, 율미 등의 순으로 높았음
(2) 베타카로틴 함량은 주황미가 1,038㎍/g으로 가장 높았고, 다음으로 율미, 진홍미, 신자미등의 순으로 높았음
(3) 폴리페놀 함량은 다호미가 34mg/g으로 가장 높았고, 다음으로 대유미, 신율미, 하얀미, 신황미 등의 순으로 높았음
나. 고구마 잎줄기 수량증대를 위한 괴근 파종량 구명
(1) 파종량이 많을수록 지상부의 넝쿨길이, 넝쿨무게, 절수, 분지수 등이 증가하는 경향이었음
(2) 엽병수량은 파종량 400kg/10a 처리에서 6,042kg/10a로 삽식묘 대비 216% 증수 되었음
다. 고구마 잎줄기 수량증대를 위한 관수효과 구명
(1) 관수량이 많을수록 지상부의 넝쿨길이, 넝쿨무게, 절수, 분지수 등이 증가하는 경향을 보였음
(2) 엽장, 엽폭, 엽수, 엽병장 등의 엽 특성도 관수량이 많을수록 증가하는 경향을 보였음
(3) 엽병수량은 관수수준 10(-kPa) 처리에서 4,080kg/10a로 30(-kPa) 처리에 비해 13% 정도 증수되었음
Abstract
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The sweet potato (I pomoea batatas L.) is grown widely around the world and ranks 7th as a food crop in developing countries after rice, wheat, maize and cassava. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and antioxidants, such as phenolic acids, anthocyanins, tocopherol and β-ca
The sweet potato (I pomoea batatas L.) is grown widely around the world and ranks 7th as a food crop in developing countries after rice, wheat, maize and cassava. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and antioxidants, such as phenolic acids, anthocyanins, tocopherol and β-carotene. It has been suggested that polyphenols occupy a prominent position within the class of antioxidant compounds that confer the healthful benefits associated with fruit and vegetable consumption. China produces about 90% of the world production of 117 million tons of sweet potatoes. Sweet potato is also one of the most important summer food crops in Korea. It is a versatile plant which is put to different uses. For example, it is used as a food and a livestock feed, and for starch and alcohol production. Koreans value sweet potato tips as a very nutritious and tasty vegetable. The tips can be cooked together with other ingredients in various Korean dishes, or can be dried and stored for later use as a boiled or fried vegetable. New cultivars of sweet potato whose roots are used for a beverage, a paste, a powder, an alcohol drink and a natural colorant have been developed in this decade. However, sweet potato leaves have largely been neglected except for their partial use as livestock feed in Japan. In Japan, sweet potatoes have been cultivated as a hardy plant since the early 1700' s, not only its tubers but also leaves, stalks and stems are edible. The nutritional value of the sweet potato has been emphasized as its antioxidant and phenolic compounds exert improved human health and nutrition benefits.
1. Development of processed products and distilled spirits using sweet potato This study was performed to investigate the quality characteristics of baked sweet potato(shinyulmi, yeonhwangmi and yeonmi) and chip(shinjami, juhwangmi and hayanmi) and distilled spirits using sweet potato.
In baked sweet potato manufacturing, baking was performed with far-infrared ray radiant oven at 250℃ for 40 minutes. Baked sweet potatoes were frozen at -18℃, and thawed by microwave oven for 3 minutes. Starch content of sweet potatoes were higher in yeonhwangmi than shinyulmi and yeonmi variety. Water binding capacity of sweet potato starches was higher in shinyulmi than yeonhwangmi and yeonmi variety. Water solubility and swelling power of sweet potato starches were increased as increasing temperature. In pasting properties of sweet potato starches, peak, trough, breakdown and final viscosity were lower in shinyulmi than yeonhwangmi and yeonmi variety. Total sugar and reducing sugar content were increased after baking. Maltose and sucrose content were increased from 3.09∼4.53 and 0.85∼1.42% to 4.16∼6.00 and 11.84∼13.18% after baking respectively.
In vitro digestibility by α-amylase were increased from 26.11∼34.02% to 75.71∼82.24% after baking. Lightness, redness and yellowness were decreased by baking and thawing
after freezing. β-carotene content was decreased from 198.14∼518.67 ㎍/100 g to 116.82∼ 212.01 ㎍/100 g by baking and thawing after freezing. In sensory evaluation, appearance, flavor, sweetness and overall acceptance were higher in baking and thawing after freezing of shinyulmi than yeonhwangmi and yeonmi variety. Overall acceptance, free sugar contents and b-value were high correlation among factors affecting sensory characteristics(p< 0.05).
In sweet potato chip manufacturing, optimization of processing condition was performed in slicing thickness(1∼3 mm), baking temperature(110∼140℃), baking time(23∼ 31 min), concentration of sucrose solution(15∼30%) and blanching time(15∼60 sec) through sensory evaluation, color measurement and texture analysis. Optimal processing condition of sweet potato chip using shinjami was determined to be 1 mm for slicing thickness, 120℃ for baking temperature, 31 min for baking time, 20% for sucrose concentration and 45 sec for blanching time and, juhwangmi was determined to be 1 mm for slicing thickness, 130℃ for baking temperature, 29 min for baking time, 25% for sucrose concentration and 45sec for blanching time and, hayanmi was determined to be 1 mm for slicing thickness, 120℃ for baking temperature, 31 min for baking time, 20% for sucrose concentration and 45sec for blanching time. Total anthocyanin content was decreased in shinjami after baking and, was not detected in raw material and chip of juhwangmi and hayanmi variety. β-carotene content was higher in juhwangmi than shinjami and hayanmi variety and, was decreased after baking. free sugar and reducing sugar content of sweet potato chips were higher juhwangmi than shinjami and hayanmi variety. In sensory evaluation, appearance, sweet taste, hardness and overall acceptance were higher in juhwangmi than Shinjami and hayanmi variety. Overall acceptance, sugar contents, hardness and b-value were high correlation among factors affecting sensory characteristics(p< 0.01).
In distilled spirits manufacturing, sweet potato yakju was distilled in a commercial distillation system at different temperatures(100∼150℃) under vacuum or atmospheric pressure. Volatile compounds in distilled spirits from sweet potato yakju were analysed and, the proper distillation condition was selected through sensory evaluation. Major volatile compounds of distilled spirits from sweet potato yakju were n-propanol, iso-butanol, iso-amyl alcohol and 2-phenyl ethanol. Furfural was only detected in the spirits distilledunder atmosphere pressure. In sensory evaluation, flavor, taste and overall acceptance were higher in spirit distilled at 120℃ under vacuum condition than other conditions. Taste, after taste, overall acceptance and sensory intensities were high correlation among factors affecting sensory characteristics(p< 0.05).
2. Development of processed products using sweet potato leaves and starks In order to use sweet potato leaves and stalks as functional food materials, we investigated the physicochemical characteristics of sweet potato leaves and stalks and optimization of functional components extraction condition. Fourteen cultivars were selected for this experiment. A significant difference was observed in the physicochemical characteristics of sweet potato leaves and stalks(p< 0.05). For the present study, the
mineral composition content in sweet potato leaves were significantly different among the cultivars(p< 0.05). In particular, the major mineral was Ca and K. Crude protein content of leaves ranged between 15.57% in Gunpungmi and 20.34% in Yeonhwangmi and that of stalks between 3.71% in Yulmi and 5.97% in Shinchunmi. The lutein and β-carotene content were also high in leaves, and was ranged from 190.1∼288.5 μg/g and 352.1∼520.1 μg/g, respectively, while those of stalks were between 18.8∼37.7 μg/g and 4.8∼25.7 μg/g, respectively. The levels of lutein and β-carotene contents of leaves were high in H ealthymi. Chlorophyll a predominated over chlorophyll b in partially colored leaves and stalks. Chlorophyll a, chlorophyll b and total chlorophyll were the highest (518.6 mg/100g, 193.6 mg/100 and 712.2 mg/100g, respectively) for H ealthymi and the lowest for Gunmi (329.0 mg/100g, 111.5 mg/100 and 440.9 mg/100g, respectively) (p< 0.05). Tannin content of the leaves ranged from 22.8 mg/g to 44.6 mg/g, and were the highest for Gunpungmi(p< 0.05), and stalks ranged from 6.8 mg/g to 13.9 mg/g, were the highest for Shinchunnmi(p< 0.05). Total phenolics and flavonoids content of sweet potato leaves ranged from 46.26∼85.10 mg/g and 40.25∼68.37 mg/g, respectively, while those of stalks were between 14.60∼37.93 mg/g and 10.18∼22.48 mg/g, respectively. The levels of polyphenols and flavonoids were high in Gunpungmi leaf and in Shinchunmi stalk. ABTS radical activities were high in Gunpungmi leaf (58.75 mg AA eq/g), and in Daeyumi stalk (14.95 mg AA eq/g). In DPPH radical scavenging activitiy, the high levels were found in Gunpungmi and J eungmi leaves (IC50, 0.11 mg/mL) and in Shinchunmi stalk (IC50, 1.09 mg/mL).
Functional components from sweet potato leaves were extracted by ultrasound-assisted extraction. The experiments were carried out according to a three level, three variable central composite rotatable design. The best possible combinations of extraction variables were obtained for the maximum phenolic compounds, lutein and chlorophyll of sweet potato leaves extracts using response surface methodology. In the extraction conditions that were based on the central composite design with variations in the ethanol concentration, temperature and the ratio of the solvent to the sample. Among the rest, ethanol concentration instability has the most significant effect on all about of functional components (lutein, polyphenol and chlorophyll). The optimal conditions include 81.23% ethanol concentration, 46.75℃ temperature and 25.78 mL/g ratio of solvent for the maximum lutein content (381.88 μg/g) and 67.0% ethanol concentration, 53.90℃ temperature and 29.10 mL/g ratio of solvent for the maximum total polyphenols (58.44 mg GAE/g) and 93.10% ethanol concentration, 69.90℃ temperature and 25.98 mL/g ratio of solvent for the maximum total chlorophyll content (769.14 mg/100g) and 70.50% ethanol concentration, 51.60℃ temperature and 33.01 mL/g ratio of solvent for the maximum IC50 of EDA (0.649 mg/mL) and 64.42% ethanol concentration, 44.51℃ temperature and 26.01 mL/g ratio of solvent for the maximum AEAC (32.54 mg AA eq/g). Under these conditions, the experimental functional components of the sweet potato leaves extract, which is well matched with the predicted values. Consequently, the present study was carried out to contribute to the simulation and optimization of sweet potato leaves extraction.
To obtain basic data on the preparation of sweet potato leaves tea, the quality and anti-oxidative characteristics of dried leaves (DT), pan-fired leaves tea (PT), Fan-fired leaves tea after steaming (SPT) and Fan-fired leaves tea after boiling (BPT) were investigated. For the present study, pH ranged between 6.32 in SPT and 6.43 in BPT and that of value color of leaves tea were significantly different among the different processing(p< 0.05). Total phenolics, flavonoids and tannin content of different processing ranged from 11.72∼27.21 mg/g, 2.21∼5.60 mg/g and 2.87∼4.64mg/g respectively. ABTS radical activities were high in DT (3.70 mg AA eq/g). The roasted after steaming tea was estimated to the most excellent in the sensory evaluation of leaf teas.
3. Development of production technique and selection of cultivar for processing sweet potatoes
The tuberous root of sweet potato has been used as food aid or snacks, and the peeled leafstalk also has been consumed for wild greens and Kimchi in Korea. The sweet potato can be processed as various kinds of goods for commercials at the market. The fresh tuber has been processed for alcoholic materials and starch sources in industry as well as mere cooking at home, and the various functional foods are developed for the health.
The 36 varieties of sweet potato was developed in Korea for yields, taste, skin color, starch contents, sugar contents, stability and storage. The sweet potato can be classified as flour, mucilage and medium texture, so it is important to take into account the texture traits for the processing.
The products using sweet potato leaves are being developed on the basis of research which stated the functional ingredients such as lutein, beta carotene and polyphenol in the lamina of the sweet potato. The various proliferation of sweet potato usage can not only boost the economic aspects of the industry but also enhance the health benefit of the consumers.
The present study was conducted to develop the cut planting methods and elevation of sugar contents for the sweet potato varieties suitable for the processing bred in Korea. The lamina was also appraised of the functional components and the planting and irrigation methods was developed for the production of leaves.
목차 Contents
- 표 지 ... 1
- 제출문 ... 2
- 요 약 문 ... 3
- SUMMARY ... 9
- 목 차 ... 13
- 제 1 장 서 론 ... 14
- 제 1 절 연구개발의 목적 및 필요성 ... 14
- 제 2 절 연구개발의 범위 ... 15
- 제 2 장 국내외 기술개발 현황 ... 17
- 제 1 절 국내 연구 현황 ... 17
- 제 2 절 국외연구현항 ... 17
- 제 3 절 국내외 연구현황 비교 및 필요 연구 분야 ... 18
- 제 3 장 연구개발수행 내용 및 결과 ... 19
- 제 1 절 재료 및 방법 ... 19
- 제 2 절 결과 및 고찰 ... 44
- 제 4 장 연구개발 목표 달성도 및 대외 기여도 ... 113
- 1절 목표대비 달성도 ... 113
- 2절 : 정량적 성과(논문게재, 특허출원, 기타) ... 114
- 제 5 장 연구개발결과의 활용계획 ... 116
- 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 116
- 제 7 장 기타 중요 변동사항 ... 116
- 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 :해당 없음 ... 116
- 제 9 장 참고문헌 ... 117
- 끝페이지 ... 121
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