최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
DataON 바로가기다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
Edison 바로가기다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
Kafe 바로가기주관연구기관 | 가천대학교 |
---|---|
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2011-06 |
과제시작연도 | 2010 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
과제관리전문기관 | 농림수산식품기술기획평가원 Korea Institute of Planning and Evalution for Technology of Food, Agriculture, Forestry and Fisherie |
등록번호 | TRKO201400026306 |
과제고유번호 | 1545001674 |
사업명 | 고부가가치식품기술개발['10신규] |
DB 구축일자 | 2014-11-10 |
DOI | https://doi.org/10.23000/TRKO201400026306 |
○ 연구결과
1. 냄새 저감형 율무 청국장 제조 기술 개발
GC 분석을 통한 Pyrazine 성분 분석과, 전자코, 관능 검사를 통한 율무와 대두를 1:4로 혼합하고, Bacillus subtilis 균주로 냄새저감형 율무 청국장 개발
1. 냄새 저감형 율무 청국장 활용 건강 기능 식품 개발
-. 율무 청국장 아몬드 쿠키 개발 율무 청국장 5%, 10%, 15% 혼합한 아몬드 쿠키 고유의 품질 개발
위의 레시피에 의해서 제조된 쿠키의 항산화 활성과 영양 성분 분석으로 건강 기능 입증
-. 율무 청국장
○ 연구결과
1. 냄새 저감형 율무 청국장 제조 기술 개발
GC 분석을 통한 Pyrazine 성분 분석과, 전자코, 관능 검사를 통한 율무와 대두를 1:4로 혼합하고, Bacillus subtilis 균주로 냄새저감형 율무 청국장 개발
1. 냄새 저감형 율무 청국장 활용 건강 기능 식품 개발
-. 율무 청국장 아몬드 쿠키 개발 율무 청국장 5%, 10%, 15% 혼합한 아몬드 쿠키 고유의 품질 개발
위의 레시피에 의해서 제조된 쿠키의 항산화 활성과 영양 성분 분석으로 건강 기능 입증
-. 율무 청국장 최대 활용 쿠키 개발 율무 청국장을 5%, 10%, 15%, 20% 까지 혼합한 율무 청국장 쿠키 개발
위의 레시피에 의해 제조된 쿠키들의 항산화 활성 분석과 영양성분 분석으로 건강 기능 성 입증
-. 저열량 및 건강 기능 쿠키 개발
율무 청국장 25% 까지, 저열량 소재 밀겨, 지방 분해 효소를 이용한 저열량 건강 쿠키 개발
위의 레시피에 의해 제조된 쿠키의 항산화 활성과 영양 성분 분석으로 건강 기능성 입증
-. 저열량 및 건강 기능 케익 개발
냄새 저감형 율무 청국장, 밀겨, 지방 분해 효소, 물엿을 활용한 저열량 케이크의 개발
위의 레시피에 의해 제조된 케이크의 항산화 활성과 영양성분 분석으로 건강 기능성 입증
-. 유통저장성 증진 율무 청국장 제품 개발
율무 청국장 3%, 5%, 7%, 10% 혼합한 straight methoddp 의한 냉동 생지 개발
각각의 제법으로 제조된 빵의 품질 특성 측정
3. 냄새 저감형 율무 청국장 활용 건강 기능 즉석 식품 개발
- 율무 청국장 다이어트 바 제조 기술 개발
선식, 퍼핑식, 선호도 향상된 바를 제조하여 제조 공정 확립
- 즉석 조리용 청국장 제조 기술 개발
즉석 조리용 청국장의 선호도 높은 건조 방식과 복원 조건 설정으로 제조 공정 확립
- 빵용 스프레드 제조 기술 개발
발림성이 우수한 스프레드 개발
- 간식용 영양 스프 제조 기술 개발
영양 성분이 우수한 소재를 활용한 즉석 간편 스프 개발
4. 냄새 저감형 율무 청국장의 건강 기능성 평가
- 항비만 및 다이어트 효과 검증
동물 실험을 통한 비만 및 다이어트 효과 확인
- 고지혈증 및 혈류 개선 기능 검증
동물 실험을 통한 고지혈증 개선 및 지질 조성 개선 확인
- 혈당 조절 기능 검증
유도 동물을 활용한 혈당 조절 기능 확인
Chapter1. Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears
This study was performed to develop the odor-reduced Korean traditional Cheonggukjang(fermented soybean paste)by adding Job's tears to Cheonggukjang made with soybean(control) only.The study included the
Chapter1. Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears
This study was performed to develop the odor-reduced Korean traditional Cheonggukjang(fermented soybean paste)by adding Job's tears to Cheonggukjang made with soybean(control) only.The study included the determination of best addition percentage of Job's tearsversussoybean,sensory evaluation,and aromapatternsand itscomponentsas well asproximate composition analyses of Cheonggukjang.Job'stearsCheonggukjang(CAJT) was prepared by inoculating Bacillus subtilis and fer mented at 40℃ for 48 hours. Ratios of soybean: Job's tears for Job's tears Cheonggukjang were 1:1,2:1,3:1, and 4:1, respectively. In comparison of proximal composition, Job'stears Cheonggukjang was high in moisture and carbohydrates, butlow in calorie, fat, protein, ash and amino nitrogen. ThepH of CAJT was lowerthan those of controland conventional Cheonggukjang(CC), being sold in the marketand the acidity was the lowestin CC. The color of Job's tears Cheonggukjang appeared the whiter and more yello wish,but less reddish in proportion to contents of Job's tears. The con ents of viscous substances were higher in CAJT compared with those of controland CC. The contents of glutamicacid,the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. Thescores of sensory evaluation were the highest in Job's tears Cheongguk-jang mixed with soybean: Job's tears=4:1. The aromap attern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang were found to be lower in CAJT by SPME-GC/MS assay. Additionally,the aceticacid, butanoicacid, and naphthalene causing off-flavor were identified in CC, butnotin Job's tears Cheonggukjang. The strength of odor through sensory evaluation was the low estin CAJT among the groups, significantly. From the findings, ithad shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1(soybean: Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.
Chapter 2. Development of th eHealth Bakery Food with Cheonggukjang Added with Job's Tears
Section 1. Antioxidative activity and Quality Characteristics of almond cookies prepare with Job'stears(Coixlachryma-jobiL.)chungukjang
Job's tears(Coix lachryma-jobiL.) and its Chungkukjang(soybean -fermented food) has phenolic compounds. In this study almond cookies were prepared using different 5%,10%, 15% of Job' tears Chungkukjang powder. The total phenolic content was measured by the Folin-Ciocalteu method, and total flavonoid was measured and antioxidant activity was evaluted by DPPH assay. The antioxidative activity washighly correlated with the total phenolic and total flavonoids composition of Job's tears Chungkukjang almond cookies(r=0.867, r=0.647). In addition, the quality characteristics of the Job's tears Chungkukjang almond cookieswere estimated based on the bulk density and pH of the dough, spread factor, color, texture profile analysis, proximate composition and sensory evaluations. The spread factor, hardness, avalueand b value, total polyphenol contents and DPPH freer adical scaveng in gactivity of cookiess ignificantly increased with increasing Job's tears Chungkukjang powder, while the L values of the cookies decreased with the increasing Job's tears Chungkukjang powder content (p<0.05). The acceptbility scores for the 5-15% Job's tears Chungkukjang almond cookie groups ranked higher than those of the other groups in appearance, texture,and overallpreference. The result of this study that Job's tears Chungkukjang powder is a good ingredient for increasing the consumer accept ability and the functionality of cookies.
Section 2. Antioxidant Activity and Quality Characteristics of America Cookie Using with Job's Tears Chungukjang and Wheat Bran Powder
Job's tears(Coix lachryma-jobi L.) chunggukjang & wheat bran powder were added to american cookies to determine a practical use for the has healthy compounds. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts(as ratios of 10%, 20%, 25% to the flour quantity) of Job's tears chunggukjang & wheat bran powder. The antioxidant activity was estimated by DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content in Job's tears chunggukjang & wheat bran powder and cookies. The quality chateristics of Job's tears chunggukjang & wheat bran powder american cookie were estimated in terms of the bulk density, pH of the dough, spread ratio, color, texture profile analysis, proximate composition, and sensory evaluations. While the spread ratio and the total polyphenol contents, flavonoid contents and DPPH free radical scavenging activity of cookies significantly increased, pH, hardness and L value of the cookies decreased with increasing Job's tears chungukjang & wheat bran powder(p<0.01). The consumer acceptability score for the 10-20% Job's tears chunggukjang & wheat bran powder american cookie ranked significantly (p<.05) higher than those of the other groups in texture, overall preference. This suggest that Job's tears chunggukjang & wheat bran powder are a good ingredient to increase the consumer acceptability and the functionality of cookies.
Section 3. Development of the Health Food with Cheonggukjang Added with Job's Tears (low carolie pound cake)
A study was undertaken to examine the effect of the addition of Job's tears(Coixlachryma-jobi L.) Chungkukjang(soybean-fermented food) and wheat bran powder on quality attributes of pound cakes. Job's tears chungkukjang and wheat bran powder was added to the batter at a ratio of 10, 12.5 and 15% respectively. The antioxidant activity was estimated by DPPH free radical scavening activity, the total phenolic compounds content and flavonoid content in Job's tears chungkukjang & wheat bran powder and pounds cakes.
Section 4.Development of the Bakery Frozen Doughts with Cheonggukjang Added with Job's Tears
This study was carried out to evaluate the effect of Job's tears Chungkukjang powder on the quality of 2kinds of bread made with frozen doughs. 2 kinds of bread for frozen dough were made by straight dough method. Frozen doughs were stored for 3 weeks at -20℃ and baked after thawing and fermentation. The volume, the moisture content, the texture and the quality evaluation of 2 kinds of bread were investigated. The volume of 2 kinds of bread decreased with the increase of frozen storage time. 2 kinds of bread made by 3% Job's tears chunkukjang powder content showed larger volume than the made by Job's tears chungkukjang powder 7% content. The moisture content of 2 kinds of bread revealed that there were decrease with the increase of frozen storage time. In terms of hardness, 2 kinds of bread made by Job's tears chungkukjang powder 3% content accomplished the best texture in the resulting pastry. In the hunter value of L decrease during freezing storage. On the quality evalution, 2 kinds of bread made by Job's tears chungkukjang powder of 3% content had the highest score.
In order to investigate the optimal factors for burger dough production, the effect of Job's tears powder content were determined. As Job's tears chungkukjang of burger dough, an addition of 5% of Job's tears chungkukjang powder was good as well as addition and 0% of Job's tears chunkukjang powder. The effect of Job's tears chungkukjang on the bread volume, specific load volume, hardness, hunter value and sensory properties of burger bread were investigated. Burger dough added with 5% Job's tears chungkukjang showed larger specific load volume than other burger doughs. Hardness value in burger dough added with 5% Job's tears chungkukjang showed lower hardness value than others. Burger made with 5% Job's tears chungkukjang showeed highest sensory score.
Chapter 3. Development of the Health Food with Cheonggukjang Added with Job's Tears
Section 1. Development of Diet bar
1. The freeze-dried Cheonggukjang added with Job's tears(CAJT) powder was higher quality than hot-air dried CAJT powder, showed that this product could be proper ingredient for the processed food.
2. The CAJT diet bar was developed as Sunsik form and puffing form, and Sunsik form diet bar was established making process in Making cream mass → Mixing → Benching(1 hr) → Forming → Baking(160℃, 12 min) → Cooling, and puffing form diet bar was established the process in Making syrup → Mixing → Forming → Cooling.
3. The Sunsik form CAJT diet bar was made as mix proportion in wheat flour 80 g, CAJT powder 20 g, butter 30 g, sugar 20 g, oligosaccharide 20 g, egg 40 g, salt 2 g, vanilla flavor 1 g, green tea powder 4 g, almond 30 g, dry grapes 50 g, and chocolate 40 g, then it could be producted Cheonggukjang odor-reduced diet bar.
4. The puffing form CAJT diet bar was made as mix proportion in high- temperature and high-pressure cereals 80 g, CAJT powder 20 g, butter 15 g, and oligosaccharide 100 g.
Section 2. Development of Instant Stew
1. The instant CAJT stew was made as water 600 g, CAJT 150 g, and this product was higer preference than other sample.
2. Freeze-drying of this product was performed in condition of -70℃, 24 hour, and dissolution was determined that to pour water 200 mL in 100℃ with the product 20 g and to mix for 5 min.
3. The instant CAJT stew was established making process in CAJT, sub- ingredients → Mixing → Cooking → Forming → Freezing(-70℃, 24 hr) → Freeze-drying(72 hr) → Packaging.
4. Newly developed CAJT diet bar and instant CAJT stew products will be transferred to industry for commercial production.
Section 3. Development of Spread on Bread and Instant Soup as Refreshment)
1. The spread on bread using Cheonggukjang added with Job's tears(CAJT) powder was made as mix proportion in CAJT powder 5%, dried ground grain 5%, sugar 30%, butter 32%, emulsifier 1.5%, refined salt 1%, water 25.5%.
2. CAJT powder and dried ground grain were used as powder form filtered on 100 mesh, then it had good textural quality.
3. The CAJT spread was sterilized for 10 min at 90℃ bath temperature.
4. The CAJT spread was established making process in CAJT powder, dried ground grain → Filtration(100 mesh) → Mixing ingredients → Heating(bath temperature of 90℃) → Homogenizing → Sterilization(90℃, 10 min) → Bottling → Cooling(5℃, 1 hr) → Completion.
Section 4. Development of Instant Soup as Refreshment)
1. The instant soup with CAJT powder as refreshment was made as mix proportion in CAJT powder 5%, wheat flour 31%, potato powder 10%, sweet whey powder 15%, cream powder 10%, onion powder 5%, garlic powder 1.3%, leg bone-concentrated powder 3%, soy sauce powder 2%, beef powder 5%, dextrin 3%, freeze-dried button mushroom 2%, dried broccoli 1.5%, yeast extract powder 1%, taste base 0.8%, beef extract powder 2.5%, refined salt 1.5%, disodium 5'-Ribonucleotide 0.2%, black pepper 0.2%.
2. The CAJT soup was granulated throughout mixing method(product powder → mixing ,spraying 3% water → hot-air drying for 3 hr at 50℃ → fitration in 30 mesh) to improve solubility.
3. Dissolution of the CAJT soup was determined that to pour water 180 mL in 80℃ with the product powder 30 g and to mix for 20 sec.
4. The CAJT instant soup was established making process in CAJT powder → Filtration(100 mesh) → Mixing ingredients → Granulating(fitration in 30 mesh after mixing method granulating) → Packaging → Completion.
5. Newly developed CAJT spread and CAJT instant soup products will be transferred to industry for commercial production.
Chapter 4. Evaluation of Bio-Effectiveness
Section 1. Effect of chungkukjang and Job's tear diet on anticoagulation activities and serum lipid concentrations in hyperlipidemic rats
The effects of odor-reduced Korean traditional Cheonggukjang cookie and added with Job's tears mixture(powdered ready-to-eat food type) supplemen- tation were investigated on weight loss, improvement of bowel and blood lipid levels in SD rat fed with high fat diet. Sixty male SD rat s were randomly divided into five groups; high fat diet group(A), high fat diet + 5%(B) and 10%(C) of Cheonggukjang powder, high fat diet + 15%(D) and 20%(E) of Cheonggukjang powder added with Job's tears mixture, respectively. In phaseⅠ(diet-induced obese periods, 6 weeks), high fat diet (AIN-93G diet+lard 7% + cholesterol 1%) were fed to all treatments including hight fat diet control group. In phase Ⅱ (experimental periods, 4 weeks), B, C, D and E groups were fed on the four different supplemented diet except for hight fat diet control group.
The results of the study are summarized as follows:
1. Body weights gains were not significantly different among the groups.
2. Stool weights were significantly more decreased in the group A (p<0.05), while groups B and D were significantly higher in the phase Ⅰ than in the phase Ⅱ(p<0.05). Transit time was the fastest in the group E.
3. In terms of visceral fat, the weights of RFP were significantly lower in the group D than in the group A(p<0.05). The BAT was significantly lower in the group E than in the group A(p<0.05). The lengths of large intestine were significantly longer in the group A and C than in the group D and E(p<0.05).
4. Fecal TC and TG of group E were increased by 13% and 24% compared to the group A, respectively. The concentration of insulin and glucose were significantly difference between the group A and E (p<0.05). The range of leptin levels were 3.44ㆍ4.95 ng/mL, and decreased in the group D. The concentration of TC, HDL-C and LDL-C were not significantly different among the groups, but TG was significantly decreased in the group E compared to the other groups (p<0.05).
5. In terms of anticoagulation activities, bleeding time was not different among the groups, but activated partial thromboplastin time(APTT) and prothrombin time(PT) were siginificantly different(p<0.05).
From the findings, the supplementation of Cheonggukjang added with Job's tears mixture 20% group(E) had shown remarkable physiological effectiveness compared to the high fat diet control group(A).
Section 2. Effects of Cheonggukjang Added with Job's Tears on Body Weight, Visceral Fat, Fecal lipids, and Hematochemicals in Rats Fed High-Fat Diet
The effects of Korean traditional Cheonggukjang added with Job's tears mixture(cookie and powder type) supplementation were investigated on fecal weights, body fat mass, blood lipids levels, insulin and leptin concentration in SD rat fed with high fat diet. Sixty male SD rat s were randomly divided into five groups; high fat diet group(A), high fat diet+3%(B), 6%(C), 9%(D), 12%(E) of Cheonggukjang added with Job's tears mixture(cookie and powder), respectively. In phase Ⅰ(diet-induced obese periods, 6 weeks), high fat diet (AIN-93G diet+lard 7%+cholesterol 1%) were fed to all treatments including hight fat diet control group. In phase Ⅱ(experimental periods, 4 weeks), B, C, D and E groups were fed on the four different supplemented diet except for hight fat diet control group. The contents of experimental diet were similar in the experimental groups(calorie: 405∼417 kcal/100g, fat: 12.04∼14.05%, protein: 20.46∼23.67%, ash: 6.92∼7.28%, carbohydrate: 49.55∼52.69%).
The results of the study are summarized as follows:
1) Fecal weights were significantly increased in the supplemented diet groups(B, C, D and E) compared to the control group(A). Transit time was the fastest in the group E. The weights of RFP and EFP were significantly lower in the group D than in the group A(p<0.05).
2) The hepatic TC and TC were significantly higher in the group A than in the other groups. The concentration of fecal TC was significantly different between group A and E (p<0.05). Fecal TG of group E was increased by 48% compared to the group A, but there was not significantly different. The concentration of insulin was significantly higher in the group E than in the group A(p<0.05), and leptin was similar in all groups. The glucose levels were significantly lower in the group A than in the other groups(p<0.05). The blood lipid levels were not significantly different among the groups.
Section 3. Effects of Korean Traditional Cheonggukjang Added with Job's Tears on Blood Glucose, Fecal lipids, and Hematochemicals in Rats
The effects of Korean traditional Cheonggukjang added with Job's tears mixture were investigated on glucose levels in STZ-diabetic rats for 6 weeks. Fifty STZ-diabetic rats were randomly divided into five groups; control(E), 10%(A) and 20%(C) of Cheonggukjang powder, 10%(B) and 20%(D) of Cheonggukjang powder added with Job's tears mixture, respectively.
The results of the study are summarized as follows. The body weight gains, feed and water intake tended to decrease in group C than in the group E. The decrease rate of fasting glucose level in comparison to control was slightly lower in the group C(14.7%) than in the group E(17.6%), but in the end of experimental periods, glucose level was greatly lower in the group C(127.3 mg/dl) than in the group E(196.5 mg/dl). The concentration of glycosylated hemoglobin(HbA1C) tended to decrease in the group C(2.59%) compared to the group E(3.51%), and fructosamine was the lowest in the group C(196.7 mg/dl). The concentration of fecal TG was significantly higher in the supplemented Cheonggukjang 20% groups(C and D) than in the group E(p<0.05). The concentration of blood TC and LDL-C were the lowest in the group C, TG and AI were greatly decreased in the experimental group compared to the control group. The bleeding time was significantly increased in the group A compared to the other groups(p<0.05). From the findings, 20% of Cheonggukjang and added with Job's tears supplementation might be beneficial for suppressing glucose levels.
과제명(ProjectTitle) : | - |
---|---|
연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.