초록

○ 연구결과
-식풀체 추출물로부터 생리활성 조사 (항산화활성, 항미생물활성, 항암활성, 정장효능 등)를 실시하고 정장음료 개발을 위한 대상식물을 선발하였다. Red beet 모상근 배양으로부터 천연적색소인 betacyanin 대량배양의 최적화조건 확립하였다. 시제품개발 및 기호도 및 관능검사를 통해 선호도가 높은 정장음료를 개발하였다.

Abstract ▼

4. Results and recommendations for application

1. Selection of raw material plants
○ Red beet, onion, apple were selected as raw materials for the functional beverage because they have been the major produces polysaccharides, and their nutritive value appeals to consumer.
○ Esp

4. Results and recommendations for application

1. Selection of raw material plants
○ Red beet, onion, apple were selected as raw materials for the functional beverage because they have been the major produces polysaccharides, and their nutritive value appeals to consumer.
○ Especially, radish are not palatable as a drinks component but it was selected because use of low-price commodity might contribute to reduction of a production cost. The other materials for the functional beverage was honey, oligo-polysaccharides, sugar, vitamin C, citric acid etc. The price of red beet is high, but it provided a fashionably bright red color th the beverage. Especially, apple juice could mask a planty and earthy flavor like as sulfur of the beverage.
2. Determination of blanching time and development of a clarification method
○ When tissue of fruits and plants is collapsed, a browning reaction starts. this is a deteriorative reaction catalyzed by enzyme like as polyphenol oxidase. A frequently used treatment to inhibited browning was to inactivate the enzyme by heating. To determine a condition of blanching, raw materials plants were cut into cubes, heated in boiling water for 1-3 min. The browning enzyme activity was completely inactivated within 1 min. Lightness and redness of red beet nearly never changed forwards. These results indicated that one min was optimal to blanch raw materials.
3. Formulation of the functional beverage and sensory evaluation
○ Through a sensory evaluation, our research staff and sensory panel determined that the most palatable mixing ration for the mixed functional beverage was red beet extract: apple extract:radish extract: onion extract = 42.5: 15.4: 30: 1.2 . To mask a planty and earthy flavor as like sulfur of the beverage, the apple juice of 15.4% and 0.2% apple flavor, 0.2% pine flavor added. Among apple, peach and grape juices tested, apple juice was the best choice because it imparted a relatively new flavor as compared to the products on current market. When the sensory score of the developed product in the aspects of color, flavor, sweetness, sourness and overall acceptability was compared to that of one the other product.. The developed indicated that a palatable and sellable functional drinks was developed in this project. The developed product D was fortified with ascorbic acid, citric acid
4. Process development
○ The following scheme is a flow sheet to manufacture the developed functional beverage.
selected raw materials
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separating and washing
↓
cutting
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Blanching after adding acid
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crushing and pressing
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standing over night
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filtration
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blending
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hot filling
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bottling
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sterilization
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cooling
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packaging
5. Stability of red color of betacyanin from red beet
○ When the red beet juice was sterilized as pasteurization. To improve stability, addition of some antioxidants like as ascorbic acid apparently contributed to the stabilization of the red pigment. Ascorbic acid was added to the functional drinks at a concentration of 0.2%.
6. Determination of shelf life of the developed beverage
○ Intestine improved functional beverage was prepared and stored at 10℃ in the dark to which 0.2% ascorbic acid was added, since the antioxidant stabilizes, and results in more retention of the pigments during processing and storage. Periodical analysis of quality factors such as pH, soluble solid, total acidity, turbidity, formation of precipitates, and microbial contamination for 90 days showed that a shelf life of the functional developed juice is at least 3 months.

○ This culture system techniques of this study are to establish mass and rapid production of red pigment betacyanin. This technique can be applicable the other color product. Further study is required for this application.
○ Further study must be conducted for the application of this developed functional beverage, such as commercial field test, study and establishing to improve function.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 2
• SUMMARY ... 8
• Contents ... 15
• 목차 ... 15
• 제1장 서 론 ... 16
• 제1절 연구개발의 필요성 ... 16
• 제2장 국내외 기술개발 현황 ... 20
• 1. 국내·외 관련기술의 현황과 문제점 ... 20
• 2. 앞으로 전망 ... 23
• 3. 기술도입의 타당성 ... 24
• 제3장 연구개발수행 내용 및 결과 ... 24
• 제1절 서 설 ... 24
• 제2절 연구개발 목표와 내용 ... 26
• 제3절 실험결과 및 고찰 ... 40
• 제4장 목표달성도 및 관련분야에의 기여도 ... 104
• 제5장 연구개발결과의 활용계획 ... 105
• 제6장 참고문헌 ... 107
• 끝페이지 ... 110