[보고서]NaCl 대체제 및 김치 유래 짠맛 증진제를 이용한 고품질 저염김치의 개발

김미영

NaCl 대체제 및 김치 유래 짠맛 증진제를 이용한 고품질 저염김치의 개발
Development of high end low-sodium Kimchi using NaCl replacer and saltiness-enhancer derived from Kimchi 원문보기

보고서 정보
주관연구기관	(주)아워홈
연구책임자	김미영
참여연구자	김광옥
보고서유형	최종보고서
발행국가	대한민국
언어	한국어
발행년월	2016-11
주관부처	농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA)
등록번호	TRKO201700004059
DB 구축일자	2017-09-20
키워드	저염김치.김치 유래 짠맛 증진제.NaCl 대체제.소비자 기호도.관능적 특성.Low-sodium Kimchi.Saltiness-enh ancer derived from Kimchi.NaCl replacer.Consumer acceptability.Sensory characteristics.
DOI	https://doi.org/10.23000/TRKO201700004059

초록 ▼

1. 김치 유래 짠맛증진제 개발
① 짠맛 증진 효과 뛰어난 김치 유래 유산균 균주 1종 선정
② 선정된 유산균 이용 짠맛증진제 개발 및 안전성 확보
③ 짠맛증진제 대량 생산 배합비 개발 및 공정 확립
2. NaCl 대체제를 적용한 고품질 저염김치 개발
① NaCl 및 NaCl 대체제 혼합비 별 저염김치 개발
② 저염 김치의 기호 유도 및 저해인자 규명
3. NaCl 대체제/짠맛 증진제 혼합 적용 고품질 저염김치 개발
① NaCl 대체제/짠맛증진제 혼합 저염김치 최적 배합비 개발
② 저

Abstract ▼

Purpose&Contents
O Purpose: Development of high quality low-salted Kimchi whose salinity is 1.2% using NaCl substitutes and salty taste enhancer mixture

O Research contents
- Setting up CRT of NaCl level added to Kimchi considering consumer acceptability.
- Setting up addition level of NaCl substitute and salty taste enhancer considering effects of enhancing salty taste and consumer acceptability
- Investigation of salty taste enhancer originated from Kimchi and related strain
- Development of scale-up model for salty taste enhancer
- Quality evaluation of low-salted Kimchi differing in NaCl substitute/salty taste enhancer concentrations
- Development or scale-up model for high quality low-salted Kimchi
- Investigation of factors which cause consumer acceptability of low-salted Kimchi

Results
O Development of salty taste enhancer originated from Kimci
- Investigation of strains related producing compounds which can contribute to salty taste enhancement and selection of the best strain at salty taste enhancement effect
- Development of ferment and establishment of manufacturing standards using selected lactic acid bacteria originated from Kimchi
- Safety assurance of ferment (pathogenic microorganism identification)
- Conduction of pilot-test for scale-up of ferment
- Development of recipe for scale-up and establishment of process

O Development of high quality low-salted Kimchi using NaCl substitute
- Development of Kimchi model for finding a way to reduce NaCl of Kimchi
- Investigation of CRT of NaCl level added to Kimchi
- Development of low-salted Kimchi differing in NaCl/NaCl substitute concentrations
- Investigation of factors which cause and hinder consumer acceptability of low-salted Kimchi and proposal of development direction

O Development of high quality low-salted Kimchi whose salinity is 1.2% using NaCl substitutes and ferment mixture
- Setting up the best addition level of ferment
- Development of the best recipe of low-salted Kimchi added NaCl substitute(KCl) and ferment
- Evaluation of sensory attributes of low-salted Kimchi and Investigation of factors which cause consumer acceptability
- Conducting pilot test low-salted Kimchi
- Development of recipe for scale-up of low-salted Kimchi and establishment of process

Expected Contribution
O Development of reducing salt technique model that can be applied to food
O Development of NaCl substitute and new salty taste enhancer originated from microorganisms and proposal of application process
O Proposal of the way how to reduce salt practically using sensory evaluation
O Development and commercialization of high quality low-salted Kimci
O Contribution of national health improvement by reducing salt of Kimch

(출처 : SUMMARY)

목차 Contents

표지 ... 1제출문 ... 2보고서 요약서 ... 3국문 요약문 ... 4SUMMARY ... 5영문목차 ... 7목차 ... 141. 연구개발과제의 개요 ... 15 1-1. 연구개발 목적 ... 15 1-2. 연구개발의 필요성 ... 15 가. 나트륨 섭취현황 및 과잉섭취의 위해성 ... 15 나. 김치 섭취량과 국내 나트륨 과다 섭취의 상관관계 (국내 나트륨 과다섭취의 주요인) ... 15 다. 국민 건강 및 저염김치 개발의 중요성 ... 16 라. 저염김치 시장 현황 ... 17 마. 저염김치 개발에 있어서의 관능검사의 역할 ... 18 1-3. 연구개발 범위 ... 20 가. 연구개발의 범위 및 주요내용 ... 20 나. 과제별(세부 · 협동) 연구개발의 범위 및 주요 내용 ... 202. 국내외 기술개발 현황 ... 23 가. 나트륨 저감화 동향 ... 23 나. NaCl 대체제 개발 현황 ... 25 다. NaCl 대체제 특허 분석 ... 283. 연구수행 내용 및 결과 ... 34 3-1. 연구개발의 추진전략 · 방법 및 추진체계 ... 34 가. 추진전략 ... 34 나. 추진체계 ... 35 3-2. 1차년도 연구 내용 ... 36 가. 짠맛 증진제 연구 ... 36 (1) 김치 원재료 분석 ... 36 (2) 관능평가 ... 38 (3) 김치 내 짠맛 관련 화합물 분석 ... 39 (4) 짠맛 증진을 위한 균주의 탐색 ... 42 나. 짠맛 증진제 관련 조사 ... 45 (1) 짠맛 증진제 문헌 조사 ... 45 다. 모델 김치 개발 ... 51 라. 김치 저장성 연구 ... 52 (1) NaCl 함량별 김치 저장성 연구 ... 52 (2) NaCl 및 KCl 함량별 김치 저장성 연구 ... 60 마. 소비자 조사 ... 65 (1) 모델김치 제조 ... 65 (2) 소비자 기각 한계값 (Counsumer rejection threshold, CRT)의 규명 ... 65 (3) NaCl를 대체할 수 있는 다양한 대체염의 검색 ... 68 (4) NaCl에 대한 KCl 및 NaCl/KCl 혼합염의 상대염미도 규명 ... 72 (5) 다양한 수준의 NaCl/KCl 혼합염을 이용한 저염김치에 대한 감각적 특성 규명 ... 83 (6) 다양한 수준의 NaCl/KCl 혼합염을 이용한 저염김치의 소비자 검사 ... 91 3-3. 2차년도 연구내용 ... 106 가. 짠맛 증진제 개발 ... 106 (1) 김치 모델 개발 ... 107 (2) 스크리닝 시험용 균주 선발 ... 111 (3) 김치 모델에 유산균 목표 화합물 생성 스크리닝 ... 113 (4) 목표화합물 생산 규모 확대 ... 118 (5) 짠맛증진제 대량생산 모델 개발 ... 123 나. NaCl 대체제 및 짠맛 증진제를 혼합한 고품질 저염김치 개발 ... 143 (1) 김치 저장성 연구 ... 143 (2) Plant-scale 단위의 저염김치 생산을 위한 pilot test 실시 ... 146 (3) Plant-scale 단위의 짠맛증진제 적용 저염김치의 점포모니터링 ... 155 다. 소비자 검사 ... 158 (1) NaCl에 대한 짠맛 증진제의 상대염미도 규명 ... 158 (2) KCl, MSG 및 짠맛증진제를 이용한 저염김치에 대한 감각적 특성 규명 ... 160 (3) KCl, MSG 및 짠맛증진제를 이용한 저염김치에 대한 소비자 검사 ... 167 3-4. 결론 및 연구성과 ... 177 가. 연구 결론 ... 177 나. 연구 개발 성과 ... 177 다. 연구 결과 ... 1784. 목표달성도 및 관련분야에의 기여도 ... 199 4-1. 목표달성도 ... 199 가. 목표 평가의 착안점 및 기준 ... 199 나. 연도별 연구 목표 및 달성도 ... 200 4-2. 관련분야 기여도 ... 2045. 연구결과의 활용계획 ... 2056. 연구과정에서 수집한 해외과학기술정보 ... 2067. 연구개발성과의 보안등급 ... 2078. 국가과학기술종합정보시스템에 등록한 연구시설·장비현황 ... 2079. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 20710. 연구개발과제의 대표적 연구실적 ... 21311. 기타사항 ... 21412. 참고문헌 ... 214끝페이지 ... 215

표/그림 (161)

표 핀란드 소금 시장 점유율
표 나트륨 저감 제품 출시 현황 (2007년~2010년)
표 유럽의 나트륨 대체소재 현황(2008년~2010년)
표 국내 출시 된 NaCl 대체제 종류
표 국내 출시 된 짠맛 증진제 종류
표 국내 출시 된 천일염 및 천연물질 활용염 증강 소재 종류
표 분석 대상 특허
표 저염소재 포트폴리오
표 기술 트리별 세부 기술 분포 현황
표 Givaudan 社 기술 분석
표 저나트륨 특허 기술발전 흐름도
표 저염소재 Enhancer 특허 기술발전 흐름도
표 Ingredient of 10 kind of kimchi
표 Sensory evaluation of kimchi
표 Free amino acids in 6 Korean Kimchi samples
표 Volatile compounds in Korean Kimchi samples
표 Cas number and Flavour base of Key componenten
표 Sugars and organic acids in Kimchi samples
표 Strains of lactic acid bacteria related to Salty taste enhancer
표 Strains of lactic acid bacteria of Ourhome
표 Reference of salt substitutes
표 Recipe of model kimchi
표 Reference of salt substitutes
표 Production process as NaCl content
표 Acid, pH as NaCl content (incubator)
표 Acid, pH as NaCl content (Kimchi refrigerator)
표 Inspection item and criteria of Kimchi safety
표 Result of pathogenic bacteria on NaCl 2.0% kimchi
표 Result of pathogenic bacteria on NaCl 1.75% kimchi
표 Result of pathogenic bacteria on NaCl 1.5% kimchi
표 Result of pathogenic bacteria on NaCl 1.25% kimchi
표 Result of pathogenic bacteria on NaCl 1.0% kimchi
표 Recipe as NaCl and KCl content
표 Production process as NaCl and KCl content
표 Acid, pH as NaCl content (Kimchi refrigerator)
표 Reaching Phase of titratable acidity(0.5%~0.7%)
표 Lactobacillus as NaCl content
표 Lactobacillus as NaCl and KCl content
표 Ingredients of model system Kimchi
표 The information of NaCl, MgCl2 and KCl solutions
표 Definitions of the descriptive attributes for various salt solutions
표 Reference samples for the descriptive attributes for various salt solutions
표 Mean intensity scores of sensory attributes for various salt solutions
표 Spider web plot of mean intensity scores of sensory attributes of (a) MgCl2 solution compared to NaCl solutions and (b) KCl solutions compared to NaCl solustions
표 The concentration of NaCl and KCl added in model system
표 The concentration of NaCl and NaCl/KCl mixtures added in model system
표 Number of subjects who selected 0.25% NaCl solution for strong saltiness when compared with various levels of KCl (0.25∼0.87%) (N=30)
표 Number of subjects who selected 0.50% NaCl solution for strong saltiness when compared with various levels of KCl (0.50∼1.73%) (N=30)
표 Number of subjects who selected 0.75% NaCl solution for strong saltiness when compared with various levels of KCl (0.75∼2.60%) (N=30)
표 Number of subjects who selected 1.00% NaCl solution for strong saltiness when compared with various levels of KCl (1.00∼3.47%) (N=30)
표 Number of subjects who selected 0.25% NaCl lactic acid solution for strong saltiness when compared with various levels of KCl (0.25∼0.87%) (N=30)
표 Number of subjects who selected 0.50% NaCl lactic acid solution for strong saltiness when compared with various levels of KCl (0.50∼1.73%) (N=30)
표 Number of subjects who selected 0.75% NaCl lactic acid solution for strong saltiness when compared with various levels of KCl (0.50∼1.73%) (N=30)
표 Number of subjects who selected 1.00% NaCl lactic acid solution for strong saltiness when compared with various levels of KCl (1.00∼3.47%) (N=30)
표 Number of subjects who selected 1.75% NaCl + 0.47% KCl solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.50% NaCl + 0.93% KCl solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.25% NaCl + 1.40% KCl solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.00% NaCl + 1.86% KCl solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.75% NaCl + 0.47% KCl lactic acid solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who 1.50% NaCl + 0.93% KCl lactic acid solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.25% NaCl + 1.40% KCl lactic acid solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 Number of subjects who selected 1.00% NaCl + 1.86% KCl lactic acid solution for strong saltiness when compared with various levels of NaCl (1.42∼2.83%) (N=30)
표 The information of Kimchi samples
표 Definitions of the descriptive attributes of Kimchi
표 Reference samples for the descriptive attributes of Kimchi
표 Mean intensity score of sensory attributes of Kimchi samples
표 Principal component (PC) loadings and scores of the significant sensory attributes and Kimchi samples
표 Consumers participated in the study
표 Labels presented for informed group consumers
표 The information of low-salted Kimchi samples for the informed group
표 Consumer acceptability (a~c) and purchase intent (d) ratings of BY and BO consumers for various Kimchi samples containing NaCl with or without KCl
표 Consumer acceptability of BY and BO projected onto principal component biplot of the significant sensory attributes and Kimchi samples
표 Consumer ratings on just-about-right saltiness (a) and level of fermentation (b) of BY and BO consumers for various Kimchi samples containing NaCl with or without KCl
표 Consumer acceptability (a1~c1) and purchase intent (d1) ratings of IY and IO consumers for various Kimchi samples containing NaCl with or without KCl
표 Consumer ratings on just-about-right saltiness (a) and level of fermentation (b) of IY and IO consumers for various Kimchi samples containing NaCl with or without KCl
표 Expectation for health enhance of the label score of BY, BO, IY and IO group used in this study
표 Importance of the label score of BY, BO, IY and IO group used in this study
표 Attitude scale GHI score of BY, BO, IY and IO consumers
표 Behaviors scale towards sodium score of BY, BO, IY and IO consumers
표 Demographic profile of 4 groups of consumer
표 Consumption of Kimchi for 4 groups of consumer
표 Recipe of 1.0 low-salinity kimchi
표 Production process 1.0 low-salinity kimchi
표 Brined cabbage based model (a) and kimchi model 1.0 based model (b) in deepwell microtitre plates
표 Organic acids in brined cabbage and kimchi Model 1.0 incubates after 2 days
표 Total relative quantities of volatile aroma compounds in brined cabbage and kimchi Model 1.0 incubates after 2 and 7 days of incubation
표 Lactic acid bacteria pre-selected from the NIZO culture collection for screening
표 Lactic acid bacteria selected for screening in the small-scale microtitre model
표 Brined cabbage and Kimchi model 1.0 slurries bulk material and in microtitre plates
표 pH after 5 days of incubation in brined cabbage (green) and Kimchi model 1.0(red) slurries
표 Organic acid levels after 5 days of incubation in brined cabbage (top) and Kimchi model 1.0 (bottom) slurries
표 Selected free amino acid levels after 5 days of incubation in brined cabbage (top) and Kimchi model 1.0 (bottom) slurries
표 Selected aldehyde levels after 5 days of incubation in brined cabbage (top) and Kimchi model 1.0 (bottom) slurries
표 Levels of total volatile sulphur compounds after 5 days of incubation in brined cabbage (left) and Kimchi model 1.0 (right) slurries
표 Lactic acid bacteria selected and main considerations for selection
표 Schematic representation of the 450g scale model Kimchi preparation
표 450 g model brined cabbage - Kimchi 1.0 in bags and cans
표 pH of 450g ferments after 5 day incubation
표 Informal sensory evaluation of 450 g ferments at NIZO
표 Organic acid levels after 5 days of incubation in 450g model brined cabbage -Kimchi 1.0 in cans
표 Total free amino acids after 5 days of incubation in 450g model brined cabbage - Kimchi 1.0 in cans
표 Concentrations of selected free amino acids after 5 days of incubation in 450g model brined cabbage - Kimchi 1.0 in cans
표 Relative amounts of total sulphur compounds after 5 days of incubation in 450g model brined cabbage - Kimchi 1.0 in cans
표 Acidity, salinity, sodium content and hunter’s color value of 10 ferments
표 Lactic acid bacteria selected and reason for elimination
표 Acidity, salinity, sodium content and hunter’s color value of 4 ferments
표 Organic acid levels after 5 days of incubation in ferments
표 Concentrations of selected free amino acids after 5 days of incubation in ferments
표 Total lactic acid bacteria number of ferment
표 Total lactic acid bacteria number after 1st s pasteurisation
표 Total lactic acid bacteria number after 2nd pasteurisation
표 Bacteria of ferments
표 Schematic representation of the lab scale ferment
표 Acidity, salinity, sodium content and hunter’s color value of ferment
표 Organic acid levels after 5 days of incubation in ferment
표 Concentrations of selected free amino acids after 5 days of incubation in ferment
표 Recipe of ferment
표 Acidity, salinity, sodium content and hunter’s color value of ferment
표 Schematic representation of ferment
표 Production of ferment
표 Inspection item of ferment safety
표 Result of pathogenic bacteria on lab-scale ferment
표 Result of pathogenic bacteria on pilot-test ferment
표 Result of economy analysis of ferment
표 Recipe as NaCl and KCl content, ferment and MSG
표 Production process as NaCl and KCl, ferment and MSG content
표 Acid, pH of 5 Kimchi samples
표 Recipe as NaCl, KCl ferment and MSG content
표 Production process of Kimchi
표 Production of kimchi
표 Recipes of low-salinity Kimchis
표 Production process of Kimchis
표 Appearance of Kimchis
표 Recipes of low-salinity Kimchi
표 Production of Kimchi
표 Salinity and sodium content of kimchis
표 Inspection item and criteria of Kimchi safety
표 Result of pathogenic bacteria on 1st pilot-test kimchi
표 Result of pathogenic bacteria on 2nd pilot–test kimchi
표 The information of Kimchi samples for the consumer acceptability test
표 Overallliking and texture liking ratings for 3 Kimchi samples
표 Percentage of responses JAR scales grouped into 3 levels
표 Expected NaCl saltiness of ferment 1 and 2
표 Regression of NaCl % and saltiness rating
표 The information of low-salted Kimchi samples
표 Definitions of the descriptive attributes of Kimchi
표 Reference samples for the descriptive attributes of Kimchi
표 Mean intensity score of sensory attributes of Kimchi samples
표 Spider web plot of mean intensity scores of sensory attributes of (a) S1.0PL/M and (b) S1.0PL/F compared to S1.5, S1.0, and S1.0PL samples
표 Labels presented with the samples
표 The infrmation of low-salted Kimchi samples
표 Consumer acceptability (a~c) and purchase intent (d) ratings of young and old consumers for various low-soidum Kimchi samples containing NaCl with or without KCl, ferment and MSG
표 Consumer ratings on just-about-right saltiness (a) and sourness (b) of young and old consumers for various Kimchi samples containing NaCl with or without KCl, ferment and MSG
표 Expected degree of liking for the product labels used in this study
표 Expected degree of health improvement for the product labels used in this study
표 Expected level of influence in one’s choice for the product labels used in this study
표 Consumer acceptability of BY and BO projected onto principal component biplot of the significant sensory attributes and Kimchi samples
표 Attitude scale GHI score of BY, BO, IY and IO consumers
표 실험실 안전관리 조직도
표 실험실 안전 점검 체계
표 실험실 안전 교육 및 훈련

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기대효과(Effect) :	-

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 제목(한글), 저자명(한글), 발행일자, 전자원문, 초록(한글), 초록(영문) 관리번호, 제목(한글), 제목(영문), 저자명(한글), 저자명(영문), 주관연구기관(한글), 주관연구기관(영문), 발행일자, 총페이지수, 주관부처명, 과제시작일, 보고서번호, 과제종료일, 주제분류, 키워드(한글), 전자원문, 키워드(영문), 입수제어번호, 초록(한글), 초록(영문), 목차
저장형식	Text(ASCII format) Excel format
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format

연합인증

NaCl 대체제 및 김치 유래 짠맛 증진제를 이용한 고품질 저염김치의 개발
Development of high end low-sodium Kimchi using NaCl replacer and saltiness-enhancer derived from Kimchi 원문보기