초록

○ 연구결과
풍기지역 5년 근 수삼을 이용한 홍삼제조 우수성 확보와 안전성이 확보된 홍삼원료의 기능성 강화 소재화 기술을 확립함. 청국장의 기능강화 기술 및 홍삼 융합 청국장 발효균주 및 조건 확보와 기능성 개선 가수분해물 소재화 기술을 개발함. 홍삼 융합 청국장 소재의 항당뇨, 당뇨합병증 지질대사 이상증 예방 효능 등을 인체실험을 통하여 검증함. 홍삼융합 청국장소재를 이용한 분말(캡슐, 정, 환)과 액상(두유) 시제품을 개발, 기술이전 자료를 확보함.

Abstract ▼

Ⅳ Results of the Project and Their Applications
1. Results of the Project
Section 1. Development of High Quality Red Ginseng Ingredients and Its Fusion Products with Cheonggukjang
1) In a comparative study of red ginseng processing properties using raw fresh ginseng depending on the cultiva

Ⅳ Results of the Project and Their Applications
1. Results of the Project
Section 1. Development of High Quality Red Ginseng Ingredients and Its Fusion Products with Cheonggukjang
1) In a comparative study of red ginseng processing properties using raw fresh ginseng depending on the cultivation years, the ratio of chunsam was high in the order of 5 > 6 > 4 year-roots. The yield of red ginseng from the raw fresh ginseng was 25% in both 5 and 6 year-roots. The marketable quality of red ginseng was similar between 6 and 5 year-roots, whereas the economical feasibility of red ginseng manufacturing by the cultivation years was high in 5 year as ncompared to 6 or 4 years.
2) The feasibility study of manufacturing conditions (steaming time; 2.5, 3.5 and 4.5 hrs) for red ginseng indicated that the steaming around 3.5 hrs was suitable in terms of ginsenoside pattern, bioactive Rg3 and Rh2 contents, and related functional properties. Far infra-red energy and commercial hot-air drying of 3.5 hrs-steamed ginseng were observed better in the contents of acidic polysaccharides and total phenolics, and electron donating ability of dried samples, while the ginsenoside pattern and content were superior in commercial hot-air dried samples.
3) The optimal conditions for the enrichment of functional properties of raw red ginseng lateral root-materials for fusion processing through the roasting and far infra-red energy were predicted based on the central composite design. The roasting characteristics of raw materials were more influenced by temperature than time. Meantime, the exposure time was more influential to the quality parameter than the energy (W) of infra-red rays. The technically-feasible roasting treatment led to the advantages in concentrate yields, sensory quality, and some functional properties. In the quality of extrudates obtained from the extrusion-fusion processing(130 , moisture 30%), the ratio ℃ 25:75 of red ginseng and cheonggukjang powders was optimal in color, smell, taste, and overall acceptability of the extrudates.
4) The puffing processing at a pressure of 7 kgf/cm2 for raw ginseng samples with 15% moisture which include white ginseng lateral root (WGL), red ginseng lateral root (RGL), red ginseng rootⅠ(RGMⅠ) and red ginseng rootⅡ(RGMⅡ) resulted in the increase of browning index, especially in WGL sample. The typical close microstructures of raw ginseng were split by high temperature and pressure of puffing processing, thereby increasing their expansion ratio and texture properties, such as hardness, brittleness, and chewiness. Moisture contents of raw ginseng decreased by about half after puffing processing, while extraction yields and crude saponin content of the sample increased by puffing.
Ginsenoside-Rg3, Rh1 and Rh2 in ginseng samples were significantly increased by puffing.
5) The analysis of residual pesticides in red ginseng powder, red ginseng concentrates, and Chinese red ginseng-fine roots showed that the positive levels of 4 kinds of pesticides which have a maximal residual limits in the Korean Food Standard Code were detected only in the imported samples. Thus, microwave-assisted extraction (MAE) was applied to the Chinese red ginseng roots for the reduction of pesticide levels, and its efficacies were compared to the conventional standard (Soxhlet included) extraction. The MAE conditions of 200 W for 2 min (2 or 3 times) resulted in the reduction by about 80% of total residual pesticides with the negligible changes in the qualitative and quantitative aspects of saponin and related functional properties of post-extraction raw red ginseng materials to be used for the further fusion processing.
6) Absorption characteristics of red ginseng-fused cheonggukjang (RGCH) powder were investigated. Equilibrium moisture content of RGCH powder was affected by temperature and water activity. The monomolecular layer moisture content determined by BET equation was 0.029-0.036 g H2O/g solid. Among models applied for predicting equilibrium moisture content, Kuhn model was best fit model for RGCH powder, in which the lowest prediction deviation was observed. The prediction model equation for water activity was established by time, water activity (RH/100) and temperature, and the predicted equation was most suitable model for the independent variables, time and water activity.
7) The shelf-life prediction and quality standards' establishment for red ginseng-cheonggukjang (RGCH) products, such as capsule in PTP or PE bottle, tablet in PE bottle, and pellet in PE sachet or in glass bottle, based upon the changes in moisture, crude saponin, ginsenoside(Rb1, Rg1), isoflavone(daidzein, genistein), and coliforms were attempted. Almost all levels of tested contents were acceptable except for tablets and pellet in PE sachet. The above results along with sensory evaluation and electronic nose analysis showed that the shelf-lives of RGCH products at 20 were 97.96, 89.67, 137.10, ℃ 91.74 and 139.30 days for capsule in PTP, capsule in PE bottle, tablet in PE bottle, pellet in PE sachet, and pellet in glass bottle, respectively. The proposed quality standards of the RGCH products include less than 7% of moisture content, more than 7.0 mg/g of crude saponin, detectable ginsenoside-Rb1, Rg1, isoflavone (daidzein and genistein), and negative of coliforms.
8) In consumer acceptability survey (total 100 respondents composed of ages 2-30s, 4-50s and over 60s) for the functional powdered-processed products like capsule, tablets and pallet, the pallet was most acceptable but the tablet showed the lowest score from the respondents of 20~30 and over 60s. In a comparison between diabetes and non-diabetes of 40~50s, the diabetes groups most like to take the pallet in the viewpoint of intake convenience even though capsule was preferred to the others mainly due to both the unpleasant odor of the pallet and the volume of the tablets.
Section 2. Animal Study and Clinical Trial for Bio-Functional Properties of Red Ginseng Fused-Cheonggukjang Supplements
1) In verification of anti-genotoxicity effect on red ginseng by the cultivation years, even though 4 years' root showed a lower effect than 5 and 6 years', but there is no difference between both years of red ginseng. Compared to the cheonggukjang single treatment, red ginseng-fused cheonggukjang and its hydrlysate showed 22% and 31% DNA repair effects, respectively even when 10 times diluted.
2) According to MTT assay, the cell safety of red ginseng-fused cheonggukjang was verified. Among all the tested samples, red ginseng-fused cheonggukjang hydrolyzed has the highest cell safety and anti-genotoxicity effect.
3) In the anticarcinogenic effect, there was no significant difference between 5 and 6 years' roots. in Spraque-Dawley rat colon and stomach, 5 years' root revealed a synergic anti-carcinogenic effect when fused with cheonggukjang, which were apparent in the order of red ginseng-fused cheonggukjang hydrolysate and ginseng-fused cheonggukjang
4) Animal study showed that blood glucose level, HbA1c and intraperitoneal glucose tolerances were significantly improved in the chugnkukjang groups.
Moreover, hepatic glucokinase, glucose-6-phosphatase and phosphoenolpyruvate carboxykinase activities were significantly higher in the chugnkukjang groups than that of the diabetic control group.
5) Plasma free fatty acid, total cholesterol and triglyceride levels were significantly lower in the cheonggukjang and red ginseng cheonggukjang groups compared to the diabetic control group. Especially, the Hydro-RGCH (hydrolyzed red ginseng cheonggukjang) effectively lowered the atherogenic index, and hepatic triglyceride and cholesterol content and glucose-6-phosphatase dehydrogenase activity. The fecal triglyceride and free fatty acid(FFA) levels were significantly higher in the Hydro-RGCH group than in the diabetic control group. Meanwhile, cheonggukjang supplementation significantly reduced hepatic fatty acid synthase, -oxidation and carnitine palmitoyl transferase β activities compared to the DB control group.
6) In the antioxidant metabolism, hepatic catalase and glutathione peroxidase activities were significantly lower in the cheonggukjang group, and glutathione reductase activity was significantly lower in the cheonggukjang, RGCH and positive control groups than in the diabetic control group. The erythrocyte superoxide dismutase activity was significantly higher in the RGCH, Hydro-RGCH and positive control groups than in the DB control group.
7) The clinical trial showed that fasting blood glucose, plasma total cholesterol, LDL-cholesterol, free fatty acid, and TBARS levels and erythrocyte catalase activity were significantly decreased in the cheonggukjang and RGCH groups compared to the before treatment. The HbA1c content was significantly lowered by supplementation of cheonggukjang for 8 weeks.
8) The clinical trial have shown that AST activity and lipoprotein(a) level were significantly decreased in the cheonggukjang and RGCH groups compared to the before treatment. The blood urea nitrogen content relating diabetes complication was significantly lowered by supplementation of cheonggukjang compared to the before treatment and the other groups.
Section 3. Development of Functional Properties of Cheonggukjang and Its Red Ginseng-Fused Fermentation
1) Quality characteristics of cheonggukjang fermented by B. subtilis N2 showed the highest viscous substance, fibrinolytic activity and amino-type nitrogen content.
2) Cheonggukjang showed higher values of viscous substances, reducing sugars, and fibrinolytic activity by the addition of red ginseng extract(2-10%). The cheonggukjang added with red ginseng powder(2-14%) revealed a similar tendency to the cheonggukjang added with red ginseng extract, however amino-type nitrogen and ammonia-type nitrogen decreased by increasing the addition of red ginseng powder.
3) In consideration of saponin content and ginsenoside profiles in red ginseng-fused cheonggukjang(RGCH), the addition of 4%(w/w) of red ginseng extract to cooked soybeans was found suitable for the optimum fermentation and its high quality substances.
4) In study of the enzymatic hydrolysis for fermentation substances, RGCH, the condition of concentrations of protease (KMF-G) and reaction time were found 0.02% and 60 min in terms of the functional qualities of the hydrolysates.
5) The quality and functional characteristics were evaluated for cheonggukjang, RGCH and RGCH hydrolysate. The result showed that free amino acid and essential amino acid contents of RGCH hydrolysate were higher than those of cheonggukjang and RGCH. The SDS-electrophoresis pattern showed that the molecular weight of cheonggukjang and RGCH were lower than 33 kDa, but less than 17 kDa in RGCH hydrolysate, which means it was further hydrolyzed into lower molecules.
6) In comparison of DPPH free radical scavenging activity, superoxide radical scavenging activity, and ACE inhibitory activity of the samples, RGCH hydrolysate showed the highest activity, and cheonggukjang was highest in fibrinolytic activity. In sensory evaluation, the peculiar bitter taste of red ginseng was perceived, but the overall acceptability of cheonggukjang was improved.
7) To enlarge the usability of RGCH hydrolysates in preparing the health foods, new concept soymilk was developed by adding different concentrations of RGCH hydrolysates. The sensory scores for different organoleptic parameters as well as overall acceptability of soymilk were highest around 20% addition of RGCH hydrolysates. The proposed quality standards of the soymilk added with RGCH hydrolysate include more than 0.5% of crude protein and negative of coliforms.
2. The Proposed Applications for Results
The 5 years' root of fresh ginseng produced in Punggi region was found optimal to be used for manufacturing the high quality red ginseng in terms of its quality and economical feasibility. The lateral and fine roots resulting from red ginseng processes can be used as raw materials for further processing like concentrates. The microwave-assisted extraction is ready for the scale-up study to reduce the residual pesticides in raw materials.
The heat treatment by roasting, which was feasible among different treatments including puffing, infra-red and extrusion, is most recommendable to be practically applied in the ginseng factory in terms of the quality and functional properties of the resulting concentrate products. The fusion fermentation technology of red ginseng and cheonggukjang and the resulting products, such as red ginseng-fused cheonggukjang and its hydrolysate, can be used for the preparation of health functional food with improved quality and functional properties.
Cheonggukjang and red ginseng-fused cheonggukjang, which were verified in their effects of lowering blood glucose level and preventive effect of type 2 diabetes, can be used as health-functional food materials. In particular, the scientific results on red ginseng cheonggukjang, can be documented to apply for the individual permission of health functional food from KFDA.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 11
• CONTENTS ... 21
• 목차 ... 25
• 제 1 장 연구개발과제의 개요 ... 29
• 제 1 절 연구 개발의 목적 ... 29
• 제 2 절 연구 개발의 필요성 ... 29
• 제 3 절 연구 개발의 범위 ... 30
• 제 2 장 국내외 기술개발 현황 ... 31
• 제 1 절 국내외 관련 기술의 현황과 문제점 ... 31
• 제 2 절 앞으로의 전망 ... 31
• 제 3 장 연구개발 수행내용 및 결과 ... 33
• 제 1, 3 세부 홍삼·청국장 융합소재를 이용한 기능성 가공식품 개발 ... 33
• 제 1 절 서론 ... 33
• 제 2 절 재료 및 방법 ... 34
• 1. 실험재료 ... 34
• 2. 연근별 홍삼의 상품성 품질 및 채산성 비교실험 ... 36
• 3. 원료삼의 홍삼제조조건 비교실험 ... 36
• 4. 융합가공용 원료삼 기능성 강화 소재화 실험 ... 37
• 5. 홍미삼의 잔류농약 저감화 실험 ... 39
• 6. 홍삼-청국장 융합 분말 소재의 흡습특성 실험 ... 40
• 7. 홍삼 및 청국장 분말소재의 혼합비에 따른 융합 특성 실험 ... 43
• 8. 이화학적 품질 및 기능성분 특성 실험 ... 44
• 9. 융합 가공 시제품의 유통기한 및 규격 설정시험과 기호도 조사 ... 46
• 10. 통계 분석 ... 49
• 제 3 절 결과 및 고찰 ... 50
• 1. 지역 원료수삼의 연근별 및 증자조건별 홍삼가공적성 비교 ... 50
• 2. 융합가공 원료삼 기능성 강화 소재화 ... 60
• 3. 홍미삼의 잔류농약 저감화 ... 81
• 4. 홍삼 및 청국장 분말소재의 융합가공에 따른 이화학적 특성 ... 84
• 5. 홍삼 융합 청국장 분말 소재의 흡습특성 ... 87
• 6. 기능성 융합 가공 시제품의 제조조건 최적화 ... 92
• 7. 기능성 융합 가공 시제품의 기호도 조사와 유통기한 및 규격 설정 ... 94
• 제 4 절 결 론 ... 127
• 제 2 세부 홍삼 융합 청국장 소재의 기능성 검증 ... 129
• 제 1 절 서 론 ... 129
• 제 2 절 재료 및 방법 ... 130
• 1. 실험 재료 ... 130
• 2. 홍삼 융합 청국장 소재의 항 유전독성 및 항암효과 시험 ... 131
• 3. 홍삼 융합 청국장 소재의 혈당조절기능 검증시험 ... 133
• 제 3 절 결과 및 고찰 ... 144
• 1. 홍삼 융합 청국장 소재의 항 유전독성 효과 (in vitro) ... 144
• 2. 홍삼 융합 청국장 소재의 세포 안전성 평가 ... 146
• 3. 홍삼 융합 청국장 소재의 항암 효과 (in vivo) ... 148
• 4. 홍삼 융합 청국장 소재의 혈당조절기능 검증 ... 151
• 제 4 절 결 론 ... 187
• 위탁과제 청국장의 기능강화 및 홍삼융합 발효소재화 기술 개발 ... 194
• 제 1 절 서론 ... 194
• 제 2 절 재료 및 방법 ... 195
• 1. 실험 재료 ... 195
• 2. 홍삼융합 청국장의 발효특성 평가를 위한 균주선발 및 품질평가 ... 196
• 3. 홍삼소재 배합 및 발효조건 최적화 ... 198
• 4. 발효물의 생리활성 및 기호성 평가 ... 204
• 5. 기능성 가수분해물 이용 가공시제품 개발 ... 208
• 제 3 절 결과 및 고찰 ... 209
• 1. 홍삼융합 청국장의 발효특성 평가를 위한 균주선발 및 품질평가 ... 209
• 2. 홍삼소재 배합 및 발효조건 최적화 ... 217
• 3. 발효물의 기능성 및 생리활성 ... 228
• 4. 기능성 가수분해물 이용 가공시제품 개발 ... 237
• 4. 최종 제품 제조 공정 ... 243
• 제 4 절 결론 ... 250
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 252
• 제 5 장 연구개발결과의 활용계획 ... 255
• 1. 연구개발 주요결과 ... 255
• 2. 활용계획 ... 255
• 3. 연구결과 및 결과 별 활용가능 영역 ... 255
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 259
• 제 7 장 참고문헌 ... 260
• 제 8 장 부 록 ... 268
• 1. 특허 출원 ... 268
• 2. 기호도 조사표 ... 269
• 3. 홍보자료 (산학 심포지엄 개최 관련) ... 270
• 끝페이지 ... 272