초록 ▼

〇 연구개발 목표 및 내용
본 연구에서는 1. 녹두와 김의 이화학적 특성 실증 실험, 2. 녹두와 김 및 탕평채의 건강기능성 실증 실험, 3. 탕평채의 전통 레시피 발굴 및 문화 컨텐츠 개발 등 3개의 과제로 구성하여 녹두와 김의 이학학적 특성과 기능성을 실증실험을 통하여 과학적으로 평가함으로써 탕평채의 우수성을 과학적으로 규명하였음. 또한 고 조리서 등의 문헌과 설문조사, 인터뷰를 통한 탕평채의 전통 레시피의 발굴과 시연, 이들의 내,외국인 대상 관능평가 및 수응도, 연상이미지 조사 등 실증 연구를 실시하여 컨텐츠 소재를 발

〇 연구개발 목표 및 내용
본 연구에서는 1. 녹두와 김의 이화학적 특성 실증 실험, 2. 녹두와 김 및 탕평채의 건강기능성 실증 실험, 3. 탕평채의 전통 레시피 발굴 및 문화 컨텐츠 개발 등 3개의 과제로 구성하여 녹두와 김의 이학학적 특성과 기능성을 실증실험을 통하여 과학적으로 평가함으로써 탕평채의 우수성을 과학적으로 규명하였음. 또한 고 조리서 등의 문헌과 설문조사, 인터뷰를 통한 탕평채의 전통 레시피의 발굴과 시연, 이들의 내,외국인 대상 관능평가 및 수응도, 연상이미지 조사 등 실증 연구를 실시하여 컨텐츠 소재를 발굴하고 탕평채의 건강기능성과 연상이미지, 관능평가, 수응도 등의 실증자료와 역사 및 지리적 환경에 대한 정보를 종합하여 우리의 고유한 문화를 아우르는 탕평채의 스토리텔링 등 탕평채의 문학컨텐츠를 개발하였음.

〇 연구결과
- 녹두를 수침하여 물로 분리한 전분으로 만든 청포묵은 알칼리로 분리한 전분보다 텍스쳐와 관능적 품질이 더 우수하였고, 거피 녹두보다 통 녹두를 수침하여 물로 분리한 전분으로 만든 묵은 저장 중 저하된 품질은 재가열로 회복되며 고식이섬유 저 열량 식품으로 클로로필, 총 페놀성 화합물과 총 플라보노이드 함량이 높았으며, DPPH 와 ABTs 라디칼 소거능과 환원력이 높아 항산학활성을 가진 혈당조절 식품임을 확인하였음.
- 김은 단백질. 탄수화물 및 조회분 함량이 매우 높았으며, 클로로필, 카로티노이드, 파이코빌린 등 색소와 폴리페놀, 토코페롤, 포피란 등의 산화방지 성분이 다량 함유되어 있고 항산화활성이 매우 우수한 식품으로, 저장 또는 가열 조건에 따라 유용성분 함량 및 항산화 활성이 다소 감소하였으나 포피란과 지방산 조성은 가열에 의해 큰 변화를 보이지 않았음.
- 녹두와 김은 당뇨동물모델인 db/db 마우스에 있어서 혈당 조절, 인슐린저항성 및 고지혈증 개선효과를, 탕평채의 섭취는 식이로 대사증후군을 유도한 마우스에 있어서 혈당 조절, 인슐린저항성 및 내당능 개선효과, 지방간 억제효과를 나타내어 대사증후군을 개선하였음. 탕평채는 당뇨동물 모델인 ob/ob 마우스에 있어서 혈당 조절, 고지혈증 및 지방간 개선효과, 항산화 효과를 나타내어 항당뇨 효과가 우수하였음.
- 전통 레시피로 조리된 탕평채는 한국인, 재한 중국인 및 미국인 유학생을 대상으로 한 관능검사 결과 매우 우수한 선호도를 나타내었고 포커스그룹과 외국인은 탕평채에서 연상되는 대표적 이미지를 '한국 전통의 맛'이라고 했으며 녹두, 김, 탕평채의 뛰어난 이화학적 특성, 건강기능성, 연상이미지, 역사 등 실증연구에 의해 발굴된 문화소재를 토대로 우수성을 홍보하기 위해 탕평채의 스토리텔링 등 문화 컨텐츠를 개발하였음.

〇 연구성과 및 성과활용 계획
- 2013년 7월 현재 SCI 논문 1편, 비 SCI 국내 논문 4편이 출판되었고, 논문 게재 획정 후 출판 중인 SCI 논문 2편, Scopus 논문 1편 등 모두 8편이 확정되어 목표값 (5편) 초과 달성하였음.
- 2013년 7월 현재 학술대회 발표 논문 27편으로 목표값(10편) 초과 달성, 특허 출원 1건 (100%)
- 2013년 7월 현재 미디어홍보 3건, 컨텐츠 제작 6건, 교육 지도 및 시식회 등 충 12건으로 목표값 (4건) 초과 달성하였음.

(출처 : 보고서 초록 321p)

Abstract ▼

● Culture contents were developed to introduce and inform the superior characteristics and health functionality of mung bean (nokdu), dried laver (gim. nori). and Tangpyeongchae, based on the experimental evaluation of physicochemical characteristics and in vitro and in vivo antioxidant activities.

● Culture contents were developed to introduce and inform the superior characteristics and health functionality of mung bean (nokdu), dried laver (gim. nori). and Tangpyeongchae, based on the experimental evaluation of physicochemical characteristics and in vitro and in vivo antioxidant activities. The study consisted of 3 main parts: 1. Experimental verification on physicochemical characteristics and functionality of mung bean (nokdu) and dried laver (gim, nori). 2. Experimental verification on health functionality of mung bean (nokdu). dried laver (gim, nori). and Tangpyeongchae, and 3. Finding of traditional recipe and development of culture contents for Tangpyeongchae.

● Main results obtained from this study are as follows:
• To compare the mung bean starches (MBS). Korean varieties, "Geumsung." "Dahyeon," "Sohyeon," and "Eohul," were purified using water and alkaline steeping methods. The protein contents of the mung bean starch with water steeping (MBSW) were 0.37-0.69% while the protein contents of the mung-bean starch with alkaline steeping (MBSA) were 0.24-0.32%. Water binding capacity was higher in MBSW than MBSA and water binding capacities of "Geumsung" and "Eohul" starches were higher than those of others. The viscosities of MBSW were all higher than those of MBSA.

• The MBS gels were made from starch pastes after going through the RVA heating program. SEM of gels formed either regular or irregular 3-dimensional networks. Steeping mediums did not affect the network structures, but MBSW gels showed more regular shapes with clear boundaries than MBSA gels. When the microstructure of 4-day stored MBS gels was observed, regardless of differences in steeping mediums, the order of well formed gel was as follows: "Dahyeon" starch gel >"Eohul" starch gel >"Geumsung" starch gel >"Sohyeon" starch gel. The hardness and gumminess of "Geumsung" and "Eohul" starch gels were higher than those of "Dahyeon" and "Sohyeon" starch gels. And the hardness and gumminess of MBSW gels were higher than those of MBSA gels.

• To compare the physicochemical and gel properties of mung bean starches prepared from different production areas and with purification methods, starches from Korean "Eohu" variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. Apparent amylose contents of "Eohul" and Chinese starch showed 37.06-39.03% and 31.57-32.74% respectively. Chinese starch was higher in water binding capacity. "Eohul" starch gels purified from hulled mung bean showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk could be made using mung bean starch purified from hulled domestic mung bean using water as solvent.

• "Dahyeon" starches isolated from soaked whole and dehulled mung beans with distilled water were studied. The protein and ash contents of "Dahyeon" starches were significantly different (p<0.05) and low in dehulled mung bean starch (DMS). The total dietary fiber content of whole mung bean starch (WMS) and DMS were 11.94 and 8.71%. respectively. The two different starch gels, whole mung bean starch gel (WMSG) and dehulled mung bean starch gel (DMSG). were made using starches isolated from whole and dehulled mung beans. The starch gels stored at 4°C for 4 days (WMSG-S4. DMSG-S4), and reheated after 4 days (WMSG-R4. DMSG-R4). The WMSG-S4 and DMSG-S4 showed the highest hardness and gumminess. The textural properties of the reheated starch gels, the WMSG-R4 and the DMSG-R4, were similar to those of WMSG and DMSG.

• The total dietary fiber content ranged from 84.42 to 88.47%, with "Sohyeon" hull showing the highest value. By refluxing using soxhlet apparatus, the antioxidant properties of extracts were the highest in "Eohul", but the lowest in "Dahyeon". The ethanol extract from "Sohyeon" hull at room temperature showed the highest total phenolic and flavonoid contents, activities of DPPH and ABTs radical scavenging and reducing powers.

• The antioxidant properties of mung-bean starches and mung-bean starch gels, Cheongpomuks, were significantly different. The total phenolic and flavonoid contents of WMS and WMSG showed higher than those of DMS and DMSG. The DPPH and ABTs radical scavenging activities and reducing power of WMS and WMSG were higher than those of DMS and DMSG. The antioxidant activities and total dietary fiber contents of whole mung bean starch were higher than those of dehulled mung bean starch isolated using water. Therefore, it is suggested that starch isolated from whole mung bean using water could form starch gel and improve quality and functional properties of Korean traditional Cheongpomuk.

• Gim contained high contents of proteins, carbohydrates, and minerals, with little amount of lipid, of which eicosapentaenoic acid was the most abundant. Contents of carotenoids in dolgim were higher than that of phycobilin, and chlorophyll was present at the least amount. Porphyran content was high, while tocopherol content was very low. Ondolgim showed lower content of carotenoids, phycobilin, and chlorophyll than Bandolgim or Paraegim, however, polyphenol content was higher in Ondolgim.

• The antioxidant activity of gim was not different among different kinds of dolgim, and both water and 20% ethanol extract of dolgim showed higher antioxidant activity than 100% ethanol extract.

• The lipid oxidation of gim increased during storage as Aw increased from 0.11 to 0.30, 0,51, 0.75, and 0.89, whereas the relative content of eicosapentaenoic acid was decreased: however, the contents of polyphenols, α-tocopherol, and porphyran in dried laver showed the reverse phenomena. Lipid oxidation and antioxidant degradation in dried laver sharply increased at an Aw of 0.51. Light further increased and accelerated the lipid oxidation and degradation of pigments and antioxidants.

• Contents of chorophyll a, carotenoids, and phycobilins in of gim decreased with storage time, and their degradation was increased and accelerated as Aw increased. Chlorophyll a was degraded at the highest rate, and changes in Aw affected degradation of phycocyanin and chlorophyll more than that of phycoerythrin or carotenoids. Light accelerated the degradation of pigments.

• Heating resulted in the lipid oxidation of of gim, however, no constant patterns were observed by different heating conditions, with no significant changes in fatty acid composition by heating.

• Heating significantly degraded tocopherols, polyphenols, chlorophyll, carotenoids, and phycobilins in gim, however, porphyran did not change by heating.

• The in vitro antioxidant activity of of gim extract was decreased during heating and storage with higher decrease under light than in the dark.

• Chronic consumption of mung bean coat extract significantly decreased serum glucose and blood glycated hemoglobin and increased adiponectin in db/db mice. Mung bean coat alleviated hyperglycemia by inhibiting α-glucosidase.

• Mung bean coat extract reduced serum triglyceride and cholesterol and atherogenic index in db/db mice. In addition, it decreased serum pro-inflammatory cytokine levels and hepatic lipid peroxides compared with the control group. Thus, mung bean coat extract showed hypolipidemic and antioxidant effects.

• Consumption of mung bean endosperm significantly decreased body weight and epidydimal fat pad weight in db/db mice. It also reduced serum glucose, insulin and blood glycated hemoglobin, and elevated adiponectin. Thus, it showed anti-obesity and hypoglycemic effects. Mung bean endosperm reduced serum pro-inflammatory cytokines and exerted hypolipidemic and antioxidant effects.

• Chronic consumption of gim alleviated hyperglycemia and improved serum lipid profile and atherogenic index in db/db mice. Gim decreased serum IL-6 and hepatic lipid peroxide levels and elevated activities of antioxidant enzymes. Therefore, gim exerted hypoglycemic, hypolipidemic, and antioxidant effects in animal model of diabetes mellitus.

• Consumption of tangpyeongchae decreased epidydimal white adipose tissue weight and serum leptin in high-fat high-sugar(HFHS) diet-induced obese mice. Tangpyeongchae improved insulin resistance, hyperglycemia and glucose tolerance and alleviated hypercholesterolemia. Therefore, tangpyeongchae could ameliorate diet-induced metabolic syndrome.

• Tangpyeongchae reduced total lipids and triglyceride in the liver and serum ALT and AST activities, suggesting that it could be effective in prevention of fatty liver in HFHS diet-induced obese mice. Tangpyeongchae reduced lipid peroxides and elevated activities of antioxidant enzymes in the liver.

• Consumption of tangpyeongchae decreased epidydimal white adipose tissue weight and improved insulin resistance and hyperglycemia in ob/ob mice. Tangpyeongchae improved hyperlipidemia and exerted protective effect against hepatic steatosis. It increased hepatic glutathione and antioxidant enzyme activities and decreased lipid peroxides. Therefore, tangpyeongchae could be beneficial in management of diabetes mellitus.

• Tangpyeongchae as a representative Korean dish was selected and then its traditional recipe was developed. Standardized traditional recipe of Tangpyeongchae was established, based on literature review on Korean cookery books, Tangpyeongchae tasting by food and nutrition professionals, and sensory evaluation. The recipe of obangsaek Tangpyeongchae with color cheongpomuk was optimized. Chija. omija, black sesame were used for preparing color cheongpomuk. The recipes of Tangpyeongchae sauce were also standardized.

• Korean university students preferred white cheongpomuk Tangpyeongchae to green cheongpomuk Tangpyeongchae with traditional recipe. Chinese youth didn't find any significant differences in acceptance between standard and obangsaek Tangpyeongchae, whereas Korean youth showed higher acceptance in obangsaek Tangpyeongchae, The Tangpyeongchae with sesame sauce, oyster sauce-pepper oil sauce, and dubanjang sauce had higher acceptance than vinegar soy sauce Tangpyeongchae by Korean and Chinese students.

• Chinese university students' mean acceptance score of Tangpyeongchae was higher than 4 on 5-point scale, indicating that they had high acceptance for it. Most of the Chinese students chose 'taste' as the most important factor for enhancing the popularity for Tangpyeongchae.

• American university students showed high acceptance for Tangpyeongchae. Most of American students answered the texture should be improved for Americans' preference.

• Most of the university students didn't know that Tangpyeongchae was a dish served on the table in the discussion of Tangpyeongchaek by King Yeongio, suggesting that information on the origin behind was highly needed. With regard to the image of Tangpyeongchae, focus group, and Korean and American students perceived traditional Korean taste as the representative image of Tangpyeongchae.

• Cultural materials of nokdu, gim and Tangpyeongchae were collected, based on literature review, word of mouth and experimental results from this study. Cultural materials collected were noticeable characteristics and health functionality of them. The behind story of Tangpyeonhchae was also excavated.

• The characters of nokdu. gim and Tangpyeongchae were developed for image-making. Promotional materials such as comic book based on Tangpyeonhchae story, recipe cards and folded fan were made. Comic book was written in English as well as Korean. Promotional materials were distributed to 74 universities in Korea.

● Upon carrying out this study from 2011.07 to 2013.06, the achievement was exceeded the goal in the proposal: 5 papers were published (SCI list 1. KSCI list 4). 3 papers are in press (SCI list 2. KSCI list 1) at present time (goal; 5). The number of presentation at the academic meeting was 27 (domestic 23, abroad 4). which also exceeded the goal, 5. Although the goal was 4 cases, 6 contents materials (brochures, leaflet, and recipe cards) were produced, and our results were distributed to the public through mass media and extension education (3 cases). Composite for prevention of non-alcoholic fat liver using mung bean hulls is patent pending (1 case).

(출처 : SUMMARY 16p)

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 16
• CONTENTS ... 24
• 목차 ... 25
• 제1장 연구 개발 과제의 개요 ... 26
• 제1절 연구 개발의 목적 및 필요성 ... 26
• 1. 연구의 필요성 ... 26
• 2. 연구 목적 ... 32
• 제2절 연구의 범위 ... 33
• 제2장 연구 개발 수행 내용 및 결과 ... 35
• 제1절 녹두와 김 및 이를 이용한 전통한식의 이화학적 특성 및 기능성 연구 (제 1 세부과제) ... 35
• 1. 녹두(동부)의 한식재료로서의 이화학적 특성 및 기능성 ... 35
• 2. 김의 한식재료로서의 이화학적 특성 및 기능성 ... 126
• 3. 김의 특성 및 기능성 관련 문헌 조사 ... 161
• 제2절 녹두와 김 및 이를 이용한 전통 한식의 건강기능성 연구 (제 2 세부과제) ... 164
• 1. 녹두의 항당뇨효과 및 고지혈증 개선효과 ... 164
• 2. 김의 항당뇨효과 및 고지혈증 개선효과 ... 174
• 3. 녹두 및 김 이용 전통한식의 대사성증후군 개선효과 ... 183
• 4. 독두 및 김 이용 전통한식의 항당뇨 효과 ... 199
• 5. 탕평채의 건강기능성에 대한 문헌 조사 ... 213
• 제3절 녹두와 김을 이용한 음식의 전통 레시피 발굴 및 문화 컨텐츠 개발 (제 3 세부과제) ... 216
• 1. 녹두·김 이용 음식의 전통 레시피 발굴 ... 216
• 2. 전통 레시피로 조리된 녹두·김을 이용한 한식의 관능검사 및 수용도 조사 ... 241
• 3. 전통 레시피로 조리된 녹두와 김을 이용한 한식의 시식회 개최 및 포커스 그룹(focus group) 조사 ... 246
• 4. 스토리텔링을 위한 감성적 문화소재 발굴 ... 267
• 5. 스토리텔링 문화 컨텐츠 개발 및 홍보자료 제작 ... 280
• 제3장 목표 달성도 및 관련 분야에의 기여도 ... 290
• 제1절 목표달성도 ... 290
• 제2절 관련 분야 발전에의 기여도 ... 292
• 제4장 연구 개발 성과 및 성과 활용 계획 ... 293
• 제1절 연구 개발 성과 ... 293
• 1. 논문 ... 293
• 2. 학술발표 ... 294
• 3. 특허 ... 296
• 4. 컨텐츠 등 ... 297
• 제2절 연구 성과 활용 성과 및 계획 ... 298
• 1. 활용성과 ... 298
• 2. 성과 활용계획 ... 298
• 제5장 연구 개발 과정에서 수집한 해외 과학 기술 정보 ... 301
• 제6장 참고문헌 ... 302
• 연구개발보고서 초록 ... 321
• 끝페이지 ... 321