초록 ▼

IV. 연구개발 경과 및 활용에 대한 건의
연구결과 국내 환경 토양에서 허브를 생산하여 제품을 만들 경우 국제 경쟁력 있는 본 연구로 품목과 품종이 선발 되었으며, 성분함량에 있어서도 같은 품종을 외국에서 수입한 허브 원료와 국내에서 생산된 허브 원료가 총페놀 성분에 30% 차이가 날 정도로 기능면에서 국제 경쟁력 있는 면이 나타났으며, 허브차 음료는 기능면에서 효과와 결과가 중요하기 때문에 국내 환경인 기후와 토양에서 생산된 원료로 만들어지는 상수허브차 생산에 큰 힘이 될 것이며 생산된 차에 있어서 더욱 확실한 기능성 실험을

IV. 연구개발 경과 및 활용에 대한 건의
연구결과 국내 환경 토양에서 허브를 생산하여 제품을 만들 경우 국제 경쟁력 있는 본 연구로 품목과 품종이 선발 되었으며, 성분함량에 있어서도 같은 품종을 외국에서 수입한 허브 원료와 국내에서 생산된 허브 원료가 총페놀 성분에 30% 차이가 날 정도로 기능면에서 국제 경쟁력 있는 면이 나타났으며, 허브차 음료는 기능면에서 효과와 결과가 중요하기 때문에 국내 환경인 기후와 토양에서 생산된 원료로 만들어지는 상수허브차 생산에 큰 힘이 될 것이며 생산된 차에 있어서 더욱 확실한 기능성 실험을 위하여 계속적인 연구가 필요할 것을 건의함.

Abstract ▼

I Subject
Mass production system of herb and development of herb tea
II The Object and Importance of Research
Currently Korea almost imports herb from the Mediterranean Sea coast because Korea is far behind in herb business. Accordingly we need to select herb species suitable for Korean cli

I Subject
Mass production system of herb and development of herb tea
II The Object and Importance of Research
Currently Korea almost imports herb from the Mediterranean Sea coast because Korea is far behind in herb business. Accordingly we need to select herb species suitable for Korean climate and provide the mass production system and economical production system by raising them outdoors and indoors. And the other object of this research is to develop the storage way as a raw material storage way for processed foodstuffs. Also it is to increase growers income and medium and small-sized enterprises profit, while foreign countries have been used herb for processed foodstuffs, and develop herb tea drinks for the Korean peoples health promotion.
Though the herb business is one of the most suitable businesses in advanced country, which pursues better human life and has $10,000 GMP, Korea has little experience in herb research and its technology. In spite of Korean herbs high quality In perfume and function than foreign herb, the research and production system is not established.
So that if we prove Korean herbs high functions such as fatness control, anti-oxidization, anti-cancer, anti-tumor, anti-thrombosis, antibiosis, and improve the quality of processed foodstuffs developing high value-added products, we obtain the desired effects like peoples health promotion and foreign-currency saving by mass herb cultivation. By those reasons the research on the domestic herb growing is necessary.
In many other countries, research about the perfume-taste balance, safety and water-solubility of dry herb, frozen herb, herb extract, capsulated herb is in progress. Fill Manihi in Japan, for example, developed a product having high safety by liquid aroma capsulation, which could be stored for 4 years at the room temperature.
The various herbs adaptation In Korea, the continuous import of world-wide herb and the better herb production system by anti-chemicultivation are needed, and also the microwave herb dry process development that makes up for defects occurred in heat-dry, frozen dry and pressing dry processes.
After all the herb related business like the cultivation business, the travel business, the food industry, the medical industry, the life goods business, the cosmetics industry and the food and hotel industry are expected to expand.
¥2 Research and Development Contents and its Scope
We researched on the cold-resistance with 5 items 25 kinds, rosemary item(Marti rosemary, Anna rosemary, Lucia rosemary, Common rosemary, Annes rosemary), lavender item(Marino lavender, Antero lavender, super English lavender, Urbane lavender), sage item(Purple sage, Golden sage, Tri sage, Green sage, Pineapple sage), Time item(Golden Time, Solver Time, Green Time, Korea Time, Super Korea Time), Mint item(Pineapple Mint, Super mint, Apple mint, Pepper mint, Eau de cologne mint) under the temperature, 0℃,-7℃,-15℃,-20℃ at outdoor and the production by soils such as clay, sandy soil and sandy-mud soil. We got to know that a seed plant has some difficulties in character change and planned production while the nutritive cultivation can inherit the characters without any change and has advantages in planned production and mass propagation through the comparison test between the seed plant cultivation and the nutritive cultivation. As the result of the test with most popular items selected in Korea, rosemary and lavender have small differences in many fields but are inferior to other items in germination rate. Sage, mint, time items show high germination rate. And in nutritive breeding rosemary, lavender, sage, time, mint items have high rootage rate. Especially rosemary and lavender need the long period of rootage but overall items cultivated in nutritive breeding require 2 to 9 times less of cost and grow in short period. In the herb production ways by items, the 60cmx60cm plant port IS needed to grow herb within the planned period. And rooting the baby plant in 2cmx 2cm connection port, we establish the high quality plant production. The mostly used soil in plant production is sandy soil after testing productions in each soil in sandy soil, perlite and peat moss : The good rootage and growth rate at peat moss(3:7) and perlite: peat moss(3:7). And in the light adaptability test under vinyl growth, 35% shade growth and 75% shade growth, the rosemary, lavender, sage and time show the better production and strong perfume in the facility with high light protection point. In general herb has high light protection point. In case of mint, it grows well under weak light, 35% shade. In the development of mass herb production suitable for tea drinks, the outdoor cultivation has a difficulty in the management of environment changes. Especially, herb grows slow due to crop disease and we have a difficulty in the planned production of quality and quantity due to insect damage. Because the cropdusting is needed in the rainy season the herb cultivation for tea drinks development is not appropriate, and the problem of growth occurs in the rainy season in spite of a certain period good growth by the obtained water in soil. The tunnel cultivation can growth herb rapidly and make the harvest earlier, and cultivate herb even in the rainy season so that it shows better quality and quantity than outdoor and mulching cultivations. The facility cultivation can manage herb with ease, and expand its harvest time for 3 times per year, and show the possibility of the planned mass production. Through the domestic herb ingredient analysis for tea drinks manufacture, we do general ingredient and special ingredient analysis such as water, protein, fat. Fibroid material, Glucide, lime, organic acid, free sugar, ~lijl~, inorganic matter. Through the appropriateness of herb tea drinks manufacture and the stability check, the PH saccharinity, chromacitity change by leaching teas temperature and its time, The sensory character by the processing conditionCdry, grinding, panbroiling) and the extract condition. The ingredient extract rate test and the examination of herb extracts anti-oxidative function (ferment, nonenzymatic auto-oxidation MAO-B contro]), The embryo bud checkCGeneral symptoms, food intake, weight change, long increase in quantity, blood analysis) when invest lavender extract through the tea drinks stability check. In herb tea drinks development, taste test and mixing ratio determination with herb extraction tea by item and kind. For the herb drinks manufacture, we determine the intensity of drinks and extracts, and for the herb mixing tea or drink manufacture we determine the mixing ratio and the intensity of herb extract, The quality change by herb microwave dry method, the mixed dry method of microwave and heat and the microwave vacuum dry method, and the quality change by microwave output, pulse microwave, microwave time, herb particle sizeCby mesh), and the expansion of currency with the processing. The technical development microwave can heat the inside of food permeating food so that it influence the taste and scent, nutritive value of food. In this research, we would like to check the changes in 5 items herb quality with microwave dry. We use continuous heat dry methods under 100 watt and 600watt each, pulse microwave dry method. As a result of the test it shows the better effectiveness of plant tissue maintaining and browning reaction protection. In addition to it, CW method shows better plant tissue maintaining and browning reaction protection and the dehydration rate than PW method. Especially, the microwave dry method kills fungus in short time than other dry methods in accordance with the parakova report, etc. CW(continuous wave) kills fungus more rapidly than PW(pulse ware). In conclusion, the microwave dry method dries herb rapidly at low temperature to save time and prevent physical change and microoganism, maintain its special perfume. The dry method using microwave will be used mainly in herb dry storage technology.

목차 Contents

• 표지 ... 1
• 제출문 ... 3
• 요약문 ... 5
• SUMMARY ... 9
• 목차 ... 13
• CONTENTS ... 19
• 제1장 서론 ... 25
• 제2장 허브의 국내 생산 적응(기후,환경)의 품목, 품종 선발 ... 29
• 제1절 서설 ... 31
• 제2절 노지 허브 품목의 내한성 조사 ... 31
• 1. 재료 및 방법 ... 31
• 2. 결과 및 고찰 ... 32
• 3. 결론 ... 32
• 제3절 노지 허브 품종의 내한성 조사 ... 33
• 1. 재료 및 방법 ... 33
• 2. 결과 및 고찰 ... 34
• 3. 결론 ... 34
• 제4절 토양 환경에 따른 허브 생산성 연구 ... 35
• 1. 재료 및 방법 ... 35
• 2. 결과 및 고찰 ... 37
• 3. 결론 ... 38
• 제3장 허브묘 생산 및 허브 재배 기술 확립 ... 39
• 제1절 서설 ... 41
• 제2절 종자 번식과 영양 번식의 비교 실험 ... 41
• 1. 재료 및 방법 ... 41
• 2. 결과 및 고찰 ... 45
• 3. 결론 ... 45
• 제3절 허브 품종별 육묘 생산 방법-효율성 실험 ... 45
• 1. 재료 및 방법 ... 45
• 2. 결과 및 고찰 ... 46
• 3. 결론 ... 47
• 제4절 허브 품종별 육묘 생산 기술 확립 ... 47
• 1. 재료 및 방법 ... 47
• 2. 결과 및 고찰 ... 49
• 3. 결론 ... 49
• 제5절 허브의 시비량과 생산성 및 품질 관계 규명 ... 49
• 1. 재료 및 방법 ... 49
• 2. 결과 및 고찰 ... 50
• 3. 결론 ... 50
• 제6절 허브 식물의 광 적응성 비교 실험 ... 50
• 1. 재료 및 방법 ... 50
• 2. 결과 및 고찰 ... 52
• 3. 결론 ... 52
• 제4장 허브식물 대량 생산 기술 확립 ... 53
• 제1절 서설 ... 55
• 제2절 허브 품종별 노지재배 비교 실험 ... 55
• 1. 재료 및 방법 ... 55
• 2. 결과 및 고찰 ... 56
• 3. 결론 ... 56
• 제3절 허브 품종별 멀칭재배 비교실험 ... 57
• 1. 재료 및 방법 ... 57
• 2. 결과 및 고찰 ... 58
• 3. 결론 ... 58
• 제4절 허브 품종별 턴넬재배 비교실험 ... 58
• 1. 재료 및 방법 ... 58
• 2. 결과 및 고찰 ... 59
• 3. 결론 ... 59
• 제5절 허브 품종별 시설재배 비교실험 ... 60
• 1. 재료 및 방법 ... 60
• 2. 결과 및 고찰 ... 61
• 3. 결론 ... 61
• 참고문헌 ... 61
• 제5장 허브를 이용한 차 음료 개발 ... 63
• 제1절 서양 허브식물의 화학성분 ... 65
• 1. 서론 ... 66
• 2. 재료 및 방법 ... 67
• (1) 재료 ... 67
• (2) 일반성분 분석 ... 67
• (3) 총페놀 함량 정량 ... 67
• (4) 무기질 정량 ... 68
• (5) 유리당 분석 ... 68
• (6) 지방산 정량 ... 69
• (7) 향기성분 ... 69
• 3. 결과 및 고찰 ... 70
• (1) 일반성분, 총페놀, 무기질함량 ... 70
• (2) 지방산과 유리당 조성 ... 72
• (3) 향기성분 ... 74
• 제2절 한국산 허브 라벤더의 독성에 관한 연구 ... 80
• 1. 서론 ... 80
• 2. 실험재료 및 방법 ... 81
• (1) 실험동물 ... 81
• (2) 실험도물의 사육환경 ... 81
• (3) 투여량 설정 ... 81
• (4) 시험물질의 투여방법 ... 82
• (5) 관찰 및 검사항목 ... 82
• 1) 일반증상 ... 82
• 2) 체중측정 ... 82
• 3) 사료섭취량 측정 ... 82
• 4) 장기중량 측정 ... 82
• 5) 혈액학적 분석 ... 82
• 6) 제왕절개 ... 82
• (6) 통계학적 분석 ... 83
• 3. 결과 및 고찰 ... 83
• (1) 모도물에 미치는 영향 ... 83
• 1) 일반증상 ... 83
• 2) 체중변화 ... 83
• 3) 사료섭취량 ... 84
• 4) 모동물의 장기중량 및 부검 ... 84
• 5) 혈액학적 분석 ... 85
• (2) 태자발생에 미치는 영향 ... 86
• 4. 결론 ... 87
• 제3절 한국산 허브를 이용한 혼합 침출차 가공특성 ... 89
• 1. 서론 ... 89
• 2. 재료 및 방법 ... 91
• (1) 재료 ... 91
• (2) 일반성분 ... 91
• (3) 무기질 및 비타민 ... 91
• (4) 향기패턴 분석 ... 91
• (5) pH,색도 및 가용성고형물 ... 91
• (6) 관능검사 ... 91
• 3. 결과 및 고찰 ... 92
• (1) 허브의 성분분석 ... 92
• (2) 침출조건별 침출차의 특성 ... 93
• 제6장 국내산 허브의 건조 저장 기술 ... 101
• 1. 서론 ... 105
• 2. 재료 및 방법 ... 106
• (1) 재료 ... 106
• (2) 시료의 조제 ... 106
• (3) 중량변화 ... 106
• (4) 수분함량 ... 106
• (5) 수분활성도(Water Activity) ... 106
• (6) 조직감 ... 107
• (7) 색도 ... 107
• (8) 미생물검사 ... 107
• (9) 관능검사 ... 107
• (10) 향기패턴 분석 ... 108
• (11) 통계분석 ... 108
• 3. 결과 및 고찰 ... 108
• (1) 마이크로파 건조 후 품질 특성 ... 108
• 1) 중량변화 ... 108
• 2) 수분함량 ... 108
• 3) 수분활성도 ... 109
• 4) 조직감 ... 109
• 5) 색도 ... 109
• 6) 미생물검사 ... 109
• (2) 마이크로파 건조 후 저장 중 품질 특성 ... 114
• 1) 중량변화 ... 114
• 2) 수분함량 ... 114
• 3) 수분활성도 ... 114
• 4) 조직감 ... 114
• 5) 색도 ... 115
• 6) 관능검사 ... 115
• 7) 향기패턴분석 ... 115
• 문헌 ... 152
• 끝페이지 ... 152