초록

○ 연구결과
무청의 식품 소재로의 가능성을 탐색하기 위하여 무청의 기능성 성분 확인, 식품 소재화 및 가공 제품 개발을 위한 최적 가공 방법 확립, 원료 무청의 안전 범위 예측과 품질 기준 지침 설정과 협동과제로 동물 실험을 통한 무청의 지질대사 개선 및 항산화 효과를 검증하여 본 과제의 최종 목표인 고부가가치 식품소재 및 가공 제품 개발

Abstract ▼

IV. Results and discussion
1. Development of functional food material and processed food products using radish leaves
1) Functional search and experiment of processing method for food in the radish leaves
The composition analysis of various radish(Rapharnus sativus L.) leaves and the effect

IV. Results and discussion
1. Development of functional food material and processed food products using radish leaves
1) Functional search and experiment of processing method for food in the radish leaves
The composition analysis of various radish(Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature (X₁) and drying time(X₂), dependent variables put in color, calcium, iron, vitamin, etc.
In the proximate composition of radish leaves by varieties, there were no significant differences in the ash, protein, lipid, calcium and iron content of samples, but there were significant differences in the vitamins, chlorophyll and color value of samples. The quality characteristics on dried radish leaves by central composite design, it was significant value on the moisture content, chlorophyll and color value according to drying temperature and drying times. But there were no significant differences in the contents of calcium (31.41-35.80 mg/g, dry base) and iron (0.21-0.29 mg/g dry base).
The multiplex regression coefficients analysis was calculated with independent variables (X₁, X₂) and dependent variables (moisture, chlorophyll, color value). The calculated coefficient correlations for the each samples were R² >0.97. The effects of drying temperature were greater than drying timein the total chlorophyll content changes of radish leaves. Based on the present study, the optimum drying condition for the lowest color changes and effective reduction of moisture of radish leaves were expected to be 5～6 hours at 70℃. According to drying time, it was not different in the component changes, but it must to need drying temperature, time, pre-treatment method for maintain green color.
2) Processing development of healthy functional food material using radish leaves
For food material using radish leaves, it was collected same varieties sample and was examined calcium, iron, vitamin etc. It showed 25.46～32.13 mg/g of calcium, 0.21∼0.28 mg/g of iron, but it were not significant value. And also, it showed 0.02～0.03 mg/g of vitamin B1, 0.12～0.16mg/g vitamin B2, 0.04～0.06 mg/g of vitamin C. And it was investigated physiological activated materials in the two varieties of radish leaves(Kwantung, Minongdanbaek). Extraction solvent used water, methanol and ethanol. In the yield of extracted materials, it showed highest yield ratio dried sample prepared simply at 60℃. Total polyphone content of radish leaves was not significant value according to extraction solvent. Radish leaves materials was prepared in the base of below examination; drying condition and minor component changes for keeping green color of radish leaves, physiological activated materials, electron donating ability, polyphenol compounds, nitrite scavenging ability etc. It was analysed seven samples from harvested aw radish leaves and two varieties were prepared by pilot plant sample. And also, radish leaves food materials I, II was packed PE film and film with laminated aluminum, and was examined total microbes, color at room temperature storage. The result of that, it showed 10⁴ CFU/g and no change color of radish leave food materials 6 month at room temperature.
3) Development of processed food products using radish leaves
By processed food products matched with radish leaves, radish leaves materials, it was selected noodle, dried radish leaves(Siraegi), seasoning(Hurigake), sweet bean curd(Yanggang). The final selected products were noodle, dried radish leaves and seasoning by testing of quality characteristics of processed food products. It packed PE film and aluminum laminated film processed food products and preserved at room and refrigerated temperature. The result of storage examination, it was no changes in the number of microbes, green color of products packed with protected light. This processed food products was possible in the storage periods at room temperature for one year. And also, food materials and processed food products was analyzed unit cost and economics by base of equipment of participated plant.
2. Prediction of microbiology safe range and establishment of quality standard in the radish leaves.
1) Prediction of microbiology safe range and establishment of quality standard in the radish leaves
It was investigated the effects of pre-treatment method on the microbes on the surface of Radish (Rapharnus sativus L.) leaves. Independent variables put in water washing (X₁), microwave treatment (X₂) and steam treatment (X₃) using central composite design and response surface analysis. It was not detected in the pathogenic microbes, Samonella spp., Camphylobacter spp., Vibrio spp., Shigella spp., Staphyloccocus spp., on the surface of collected radish leaves without pre-treatment. But general microbes showed 3.90×10⁵～1.20×10⁷CFU/g of total microbes, 1.10×10²～2.00～10⁵ CFU/g of E. coli, 2.40×10³～3.55×10⁶CFU/g of yeast/mold on the surface of various radish leaves and lactic acid bacteria was detected or not according to collected samples. The best method of pre-treatment was steam treatment on the microbe reduction effect of samples surface. Also, the multiplex regression coefficients analysis was calculated three independent variables (X₁, X₂, X₃) and dependent variables (total microbes, lactic acid bacteria and yeast/molds). It showed high correlation R², 0.89, 0.87, 0.85, respectively. For effective reduction of surface microbes, the best method was water washing with microwave or steam treatment at the same time.
After inoculating artificially 10⁷CFU/g of E. coli on the surface radish leaves, it was examined microbes changes of radish leaves according to storage periods at room temperature. It showed 2.20×10²CFU/g of control at room temperature without inoculation and not detected micorbes at refriger and cold room. But samples inoculated artificially, it showed 107CFU/g of E. coliall samples continuously. After 10 days, control sample showed similar microbes numbers and remained initial inoculated E. coli. Especially, it increased microbes from 3.10×10⁷ ttoo 3.80×10⁸CFU/g in the samples stored room temperature. If it is infection of pathogen microbes in the radish leaves, it will be increasing microbes in sample surface. It should do pre-treatment in samples for safety of radish leaves.
2) Establishment of microbiological and sensory quality standard in the functional food material of radish leaves
After preparing food materials I, II prepared radish leaves, control dried radish leaves, concentrated radish leaves extract I, II, it were examined total microbes, yeast and mold. The result showed detection of total microbes, yeast and mold, but it showed not detection of pathogen microbes. Quality basis of microbiological in the food materials was total microbes and pathogen microbes. And sensory quality standards were green color of radish leaves. By these bases, food materials I, II was established belowindex ① collection and washing of samples : after removing foreign substance from harvested radish leaves, it washes 2-3 times by flowing water ② blanching : blanching less than 10 min at 100℃ temperature and above pH 7 ③ cutting and crushing ④ Enzyme treatment: 0.05∼1.0 % enzyme addition and 5∼24 hours enzyme reaction at 30∼50℃ ④drying and freezing or concentration ⑤packaging and sterilization : after it is packed this, dried or concentrated food materials by PE film or film laminated aluminum, it is treated 10 min sterilization at 100℃. We can decide index of radish food materials according to preparation step by batch or continuous equipment plant.
3) Establishment of microbiological and sensory quality standard in the processed food products using radish leaves
It is not detected pathogen microbes in the processed food products using radish leaves. And moisture content of its products is less than 10% it can't grow microbes in this condition of processed food products except inoculation microbes artificially. Processing step of noodle is raw materials→kneading→first aging→molding→second aging→rolling→cutting and drying→packaging. Prepared noodle added radish leaves materials was moisture content less than 10%, it couldn't grown microbes in this products. A granule seasonings(Hurigake) was prepared raw material→mixing with radish leaves→granulation→drying→packaging by the mixed seasoning of Food KS(Korea standard). On the other, dried radish leaves(Siraegi) was prepared traditionally, this method has disadvantage of color change(green→brown color) and not safe it by non hygienic treatment. But this dried radish leaves(Sraeli) have green color of radish leaves, safe quality and steps of this product were washing→blanching→cutting→drying→packaging.
And it was prepared HACCP plan in the food materials and processed products of radish leaves.
3. Effect of radish leaves and processed foods on preventing adult diseases
1) Effects of radish leaves on improving of lipid metabolism and ant oxidative defense system
The current study examined the effects of radish leaves powder on hepatic ant oxidative system in rats fed high-cholesterol diet.
Sprague-Dawley male rats weighing 100±10 g were randomly assigned to normal group (N group), normal diet with 5% radish leavespowder supplemented group (NR group) and high-cholesterol groups, which were sub-divided into radish leaves powder free diet group (HC group) and 2.5% (HRL group), 5% (HRM group), 10% (HRH group) radish leaves powder supplemented groups. Hepatic super oxide dismutase activity was no significant differences. Hepatic glutathione peroxidesactivity was significantly increased in 5%, 10% radish leaves powder supplemented groups. Hepatic hydrogen peroxide contents in cytosol were no significantly differences.
Hepatic hydrogen peroxide contents in mitochondria were significantly reduced in radish leaves powder supplemented groups. Hepatic superoxide radical contents in microsome were significantly reduced in radish leaves powder supplemented groups. Hepatic superoxide radical contents in mitochondria were significantly reduced in 5%, 10% radish leaves powder supplemented groups. Hepatic TBARS values were significantly reduced in 5%, 10% radish leaves powder supplemented groups. Hepatic lipofuscin contents were no significant difference in high-cholesterol groups. Hepatic carbonyl values were significantly reduced in 5%, 10% radish leaves powder supplemented groups among high-cholesterol groups. The results indicate that radish leaves may reduce oxidative damage by activating antioxidative defense system of liver in rats fed high-cholesterol diets.
2. Effects of radish leaves on improving of constipation and anti-obesity Fecal weights and water contents were significantly increased in radish leaves powder supplemented groups than that of HC group. Fecal total lipid contents including fecal neutral and acidic sterols in radish leaves powder supplemented groups were higher than those of the HC group, and especially that of HRH group was the highest among all experimental groups. Activity of UDP-glucuronyl transferase in liver in HRH group was 38% higher than that of HC group. Fecal bile acid excretions were increased 2.3 and 2.7 folds in HRM and HRH groups compared with that of HC group. Contents of neutral sterol, coprostanol and coprostanone were higher in radish leaves supplemented groups than in HC group. These results suggest that radish leaves may act as potential substitute for a dietary fiber capable of improving a gastrointestinal function and lipid metabolism.
3. Effect of enzyme- treated powder and processed food from radish leaves on prevention of several adult diseases
This study was conducted to investigate effects of the powder and processed food from radish leaves on the blood glucose levels and the liver lipid concentrations in rats fed high fat diet. Experimental animal was used Male Sprague-Dawley rats weighing about 100±10 g. Experimental groups were divided into five groups such as normal diet group (N), high fat diet group (H), high fat diet with 10% powder of Radish leaves (HRP), 10% enzymic-treated powder of Radish leaves (HERP) and 10% enzymic-treated processed food of Radish leaves (HERF) groups. Body weight gain and food efficiency ratio (FER) which was increased by high fat diet was significantlyreduced by enzymic-treated powder and processed food of Radish leaves. Blood glucose levels were not significantly different in all experimental diet groups. The liver lipid concentrations that total-lipid, triglyceride, total cholesterol and HDL-cholesterol which was increased by high fat diet was significantly reduced by all experimental material diet groups. The liver LDL-cholesterol contents were improved by supply of experimental material. Hepatic superoxide dimutase activity was no significant different in all groups. Hepatic glutathione peroxidase activity was significantly increased in HERP groups. Hepatic superoxide radical contents in microsome were significantly reduced in radish leaves powder supplemented groups. Hepatic superoxide radical contents in mitochondria were significantly reduced in enzymic-treated powder and processed food from Radish leaves supplemented groups. Hepatic superoxide radical contents in microsome were increased by high-fat diet were somewhat decreased by enzymic-treated powder and processed food from Radish leaves supplemented groups. Hepatic TBARS values were significantly reduced in enzymic-treated powder and processed food from Radish leaves supplemented groups. Hepatic carbonyl values in microsome were significantly reduced in enzymic-treated powder and processed food from Radish leaves supplemented groups among high-fat diet groups. Hepatic carbonyl values in mitochondria were significantly no significant different in all groups. The results indicate that enzymic-treated powder and processed food from radish leaves may reduce oxidative damage by activating antioxidative defense system of liver and improve lipid metabolism in rats fed high-fat diets.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 머리말 ... 3
• 요약문 ... 4
• SUMMARY ... 14
• CONTENT ... 24
• 목차 ... 27
• 제 1장 연구개발과제의 개요 ... 30
• 제 2장 국내외 기술 개발 현황 ... 32
• 제 3장 연구개발 수행 내용 및 결과 ... 34
• 제 1절 연차별 연구개발 목표 및 내용 ... 34
• 제 2절 연구개발의 수행 방법 ... 37
• 1. 무청을 이용한 기능성 식품 소재 및 이를 이용한 가공 제품 개발 ... 37
• 1) 무청의 기능성 탐색 및 식품 소재화를 위한 가공 방법 조사 ... 37
• 2) 무청을 이용한 건강 기능식품소재 공정 개발 ... 40
• 3) 무청을 이용한 가공 제품 개발 ... 44
• 2. 무청의 미생물학적 안전 범위 예측과 품질 기준 설정 ... 47
• 1) 무청의 미생물학적 안전 범위 예측과 품질 기준 설정 ... 47
• 2) 무청을 이용한 건강 기능 식품소재의 미생물학적 및 관능적 품질 기준 확립 ... 51
• 3) 무청 가공 제품의 미생물학적 및 관능적 품질 기준 확립 ... 52
• 3. 동물실험을 통한 성인병 예방 효능 및 작용 기작 규명 ... 53
• 1) 무청의 지질대사 개선 및 항산화(항노화) 효과 검증 ... 53
• (1) 동물 사육 및 식이 ... 53
• (2) 지질대사 개선 효과 관찰 ... 53
• (3) 항산화 효소활성 관찰 ... 54
• (4) 항노화 관찰 ... 54
• (5) Free radical 관찰 ... 55
• 2) 무청의 장내환경 개선 작용을 통한 변비개선 및 항비만 효과 규명 ... 55
• (1) 동물 사육 및 식이 ... 55
• (2) 변비개선 효과 관찰 ... 55
• (3) 항비만 효과 관찰 ... 56
• (4) 단백질 정량 ... 56
• 3) 무청을 이용한 가공 제품의 성인병 예방효과 규명 ... 56
• (1) 동물 사육 및 식이 ... 56
• (2) 항비만 효과 관찰 ... 58
• (3) 항산화효소 및 항노화 관찰 ... 58
• (4) 변비개선 효과 관찰 ... 59
• 제 3 절 결과 및 고찰 ... 60
• 1. 무청을 이용한 기능성 식품 소재 및 이를 이용한 가공 제품 개발 ... 60
• 1) 무청의 기능성 탐색 및 식품 소재화를 위한 가공 방법 조사 ... 60
• 2) 품종별 무청의 기능성 성분 조사 ... 66
• 3) 무청 품종 선발 및 전처리 방법 조사 ... 69
• 4) 반응 표면분석법에 의한 방법별 무청 식품 소재의 물리화학적 특성 및 기능성 성분의 변화 조사 ... 71
• 2. 무청을 이용한 건강 기능식품소재 공정 개발 ... 74
• 1) 건강식품소재로 배합비 선발 및 실험실내 예비 실험 ... 74
• 2) 건강식품소재 개발을 위한 방법별 품질 특성 조사 ... 84
• 3) 최적 제조 공정 설정 및 시제품 생산 ... 92
• 4) 최적 포장 및 유통 조건 설정 ... 96
• 3. 무청을 이용한 가공 제품 개발 ... 97
• 1) 무청을 이용한 가공 제품 선발 ... 97
• 2) 선발된 무청 가공 식품의 물리화학적 및 관능적 특성 조사 ... 97
• 3) 최적 제조 공정 설정 및 시제품 생산 ... 104
• 4) 포장 및 유통조건에 의한 변화 조사, 포장, 유통 조건 설정 ... 107
• 5) 최종 제품의 단가 조사 및 경제성 분석 ... 107
• 2. 무청의 미생물학적 안전 범위 예측과 품질 기준 설정 ... 110
• 1) 무청의 미생물학적 안전 범위 예측과 품질 기준 설정 ... 110
• 2) 무청을 이용한 건강 기능 식품소재의 미생물학적 및 관능적 품질 기준 확립 ... 120
• 3) 무청 가공 제품의 미생물학적 및 관능적 품질 기준 확립 ... 126
• 3. 무청을 이용한 가공 제품의 성인병 예방효과 규명 ... 137
• 1) 무청의 지질대사 개선및 항산화(항노화) 효과 검증 ... 137
• (1) 지질대사 개선 효과 ... 137
• (2) 항산화 효소활성 및 항노화 효과 ... 140
• 2) 무청의 장내환경 개선 작용을 통한 변비개선 및 항비만 효과 규명 ... 145
• (1) 변비개선 효과 ... 145
• (2) 변중 지질대사개선 효과 ... 151
• 3) 무청을 이용한 가공 제품의 성인병 예방효과 규명 ... 152
• (1) 항비만 효과 ... 152
• (2) 변비개선 효과 관찰 ... 159
• (3) 항산화효소 및 항노화 관찰 ... 161
• 제 4장 목표 달성도 및 주요 연구 성과 ... 164
• 1. 목표 달성도 ... 164
• 2. 일반 활용계획 ... 164
• 3. 주요 연구성과 ... 164
• APPENDIX ... 166
• 제 5장 참고문헌 ... 186
• 끝페이지 ... 190