초록 ▼

〇 연구개발 목표 및 내용
본 연구는 식재료 저장 및 식사의 유지공급 목적으로 전통적으로 섭취해 온 부각의 생체 내 oxidative stress 완화 효과 및 지방과다 섭취에 따른 만성질환 개선 효과 등 건강기능성을 과학적으로 규명하고 식품기능성을 평가하며, cross-cultural 소비자 조사 및 발굴된 전통 레시피를 기반으로 한 표준 레시피를 개발함으로써 지방과다 섭취에 따른 만성질환을 감소시킬 수 있는 유지를 이용한 조리법으로 부각시키기 위한 이론적, 실증적 자료를 제공하고자 함. 또한 기능성과 접근성을 개선하여 부각

〇 연구개발 목표 및 내용
본 연구는 식재료 저장 및 식사의 유지공급 목적으로 전통적으로 섭취해 온 부각의 생체 내 oxidative stress 완화 효과 및 지방과다 섭취에 따른 만성질환 개선 효과 등 건강기능성을 과학적으로 규명하고 식품기능성을 평가하며, cross-cultural 소비자 조사 및 발굴된 전통 레시피를 기반으로 한 표준 레시피를 개발함으로써 지방과다 섭취에 따른 만성질환을 감소시킬 수 있는 유지를 이용한 조리법으로 부각시키기 위한 이론적, 실증적 자료를 제공하고자 함. 또한 기능성과 접근성을 개선하여 부각을 세계시장에서 다양하게 적용시킬 수 있는 전략을 제공함으로써 국내 및 세계 시장에서의 우리 부각의 소비를 확대하고 조리법을 보급하여 우리의 전통 음식뿐 아니라 음식문화의 세계화에 이바지하고자 하였음.
〇 연구결과
• 삭힌 찹쌀풀 및 생 참기름을 사용하여 제조한 김부각의 혈중 지질 저하 효과는 밀가루풀 및 대두유 를 사용하여 제조한 김부각에 비해 중성지방, 총콜레스테롤, LDL-C을 낮추고 HDL-C을 높이는 효과가 관찰되었고, 지방산 합성효소 및 콜레스테롤 합성 효소의 발현이 억제되었음을 동물실험을 통해 확인되었음.
• 건강기능성이 알려진 녹차. 백년초. 치자는 다양한 색상을 지니고 있어 전분풀 제조 시 첨가함으로써 기존 제조법으로 제조한 부각익 혈중지질 기능성을 유의적으로 상승시키는 효과를 확인하였음.
• 삭힌 찹쌀풀/생 참기름으로 제조한 부각은 밀가루풀/콩기름으로 제조한 부각에 비하여 지방질 산화 정도가 낮고 산화 방지 성분 함량도 높으며, 바삭거림이 우수함. 또한 치자 또는 녹차가루를 찹쌀풀에 첨가하여 색감의 개선은 물론 지방질 산화를 낮추고 항산화활성을 개선시킬 수 있음. 또한 글로벌화된 부각 제조를 위해 삭힌 찹쌀풀을 이용하고 생참기름 대신 팜유 또는 올리브유를 이용할 수 있음을 과학적으로 확인하였음.
• 고조리서 등을 통한 삭힌 찹쌀풀 및 생 참기름을 이용한 부각의 전통 레시피를 발굴하고 표준 레시피를 확립하였으여, 정량적 묘사분석을 통한 부각의 중요 관능적 특성의 표준 척도를 개발하였음, 국내·외국인을 대상으로 당근, 호박. 고추, 우엉, 다시마, 김, 연근 등을 주재료로 한 부각의 소비자 기호도 조사를 통해 부각에 글로벌 식품으로써의 가능성을 탐색하였고, 중국인과 한국인의 김부각에 대한 소비자 기호도 조사를 통해 세계적으로 가장 큰 식품 시장인 중국의 부각 수출가능성을 살펴보았음.
〇 연구성과 및 성과활용 계획
• 논문 4편 : SCI 논문 1편 (2014년 1월 출판), 비 SCI 국내 논문 2편 (2013년 12월 출판, 2014년 4월 출판). 비 SCI 국내 논문 1편 투고 중
• 학술대회 발표 논문 5편 (국제학술대회 구두발표 1, 국제 학술대회 포스터발표 1, 국내학술대회 구두발표 1, 국내학술대회 포스터발표 2), 국제학술대회 포스터 발표 예정 4편 (2014. 6~8)
• 특허 출원: 1건 (김부각의 제조방법, 10-2013-0155673)
• 미디어홍보: 1건 (부산일보 12월 5일자, 느끼함 없이 아삭한 맛...’웰빙 주전부리 ' 딱이네 !)

(출처 : 연구개발보고서 초록 159p)

Abstract ▼

Health benefits and food functionalities of traditional bugak reproduced and standardized by cross-cultural consumers acceptability were introduced and informed based on the experimental evaluations of in vivo hypolipidemic effects and in vitro antioxidant activities. This study were consisted of th

Health benefits and food functionalities of traditional bugak reproduced and standardized by cross-cultural consumers acceptability were introduced and informed based on the experimental evaluations of in vivo hypolipidemic effects and in vitro antioxidant activities. This study were consisted of three main parts； 1. Health promoting properties of bugak on the reduction of plasma lipid concentrations and inhibition against oxidative stress, 2. Food functionality and in vitro antioxidant activity of bugak, 3. Reproduction of traditional bugak recipes and developing standard bugak recipes by understanding cross-culture consumer acceptability of bugak.

● Main results obtained from this study are as follows

• Bugak prepared with the fermented glutinous rice flour batter has plasma TG lowering effect in LDLr^-/- mice compared with those of bugak prepared with wheat flour batter. Plasma TG concentration was significantly lower by 2 . 2 in the fermented glutinous rice flour better fed group.
• Protein expression of fatty acid synthase (FAS) for bugak prepared with fermented glutinous rice flour better fed group was 29.01% lower, compared with bugak prepared with wheat flour better fed group. However, protein expression of sterol regulatory element binding protein (SREBP) -1 responsible for regulating FAS was not different between the two groups.
• When hypolipidemic effects of bugak were studied with two different batters, significant reductions in plasma TG concentration of mice fed bugak prepared with the fermented glutinous rice flour batter was observed with decreased FAS expression.
• Plasm a TG, TC, and LDL-C concentrations were reduced in atherogenic diet containing 10% of lotus root bugak fed group com pared with those- of atherogenic diet fed group.
• Plasma TG, TC, and LDL-C concentrations were decreased significantly in mice fed lotus root bugak prepared with opuntia ficus-indica var. saboten batter and with green tea batter compared with those of mice fed lotus root bugak.
• Plasma TBARS concentration was significantly decreased in lotus root bugak fed group than those of AD diet fed group. Adding opuntia ficus-indica var. saboten and green tea powder significantly reduced plasma TBARS concentrations.
• Protein expressions FAS and 3-hydroxyl-3-methylglutaryl coenzyme A reductase (HMGCR) in bugaks prepared with opuntia ficus-indica var. saboten batter and green tea batter group were suppressed, compared with lotus root bugak fed group.
• In accordance with the results of FAS and HMGCR expression, SREBP- I and II expressions of bugak prepared with opuntia ficus-indica var. saboten batter and green tea batter fed groups were decreased than those of lotus root bugak group.
• Hepatic TBARS concentration of lotus root bugak fed group was significantly lower than that of AD fed group.
• Bugak prepared with the fermented glutinous rice flour batter was pan-fried in unroasted sesame oil or soybean oil. Plasm a TC (-16.79%) and LDL-C (-19.27%) as well as hepatic TC accumulation (-14.49%) were significantly lower in bugak pan-fried in unroasted sesame oil fed group, compared with those of the bugak pan-fried in soybean oil fed group.
• The protein expression of hepatic HMGCR was suppressed by 20.69% in the bugak pan-fried in unroasted sesame oil fed group than in the bugak pan-fried in soybean oil fed group. However, protein expression for hepatic SREBP-2 that is a transcription factor for regulating HMGCR gene expression was not different between the two groups.
• When frying oil differences were compared； a significant decrease in the plasma TC and LDL-C concentrations via suppression of HMGCR expression was found in mice fed bugak fried in unroasted sesame oil.
• Bugak prepared according to the Korean traditional frying method using the fermented glutinous rice flour batter and pan-frying in the unroasted sesame oil was compared with bugak made with wheat flour batter and fried in soybean oil. Plasma TG, TC, and LDL-C concentrations for the bugak prepared with Korean traditional frying method fed group were 25.50% , 18.48%, and 20.33% , lower respectively, compared to those of bugak prepared with wheat flour better and pan-fried in soybean oil fed group.
• Hepatic TC accumulation in bugak prepared with Korean traditional frying method fed group 21.39% lower than that of the bugak prepared with wheat flour batter and pan-fried in soybean oil fed group but hepatic TG suppressing effect was not observed in bugak prepared with Korean traditional method fed group.
• Protein expressions of FAS and HMGCR in the liver of bugak prepared with Korean traditional frying method fed group were 38389%and 23.84% less, respectively, than those of bugak prepared with wheat flour batter pan-fried in soybean oil fed group.
• The Korean traditional frying method using fermented glutinous rice flour batter and unroasted sesame oil are recommended for fried food production. The advantage of using this method in frying is that it suppresses the elevation of plasma lipids that is normally observed when consuming large quantities of fried food.
• The DPPH radical scavenging activity and reducing power of lotus root, dried laver, and perilla leaf bugak were in the order of perilla leaf bugak > dried laver bugak > lotus root bugak, and there was no significant influence of different recipe for bugak-making in radical scavenging activity, however, perilla leaf bugak by traditional recipe (using fermented rice batter and sesame oil) showed higher reducing power than that by modified recipe (using wheat flour batter and soybean oil).
• The color difference between bugak manufactured by traditional recipe and that by modified recipe was the greatest in perilla leaf bugak, followed by dried laver and lotus root bugak. All bugak samples manufactured by traditional recipe showed higher hardness than those by modified recipe.
• Linoleic acid occupied the greatest ratio among fatty acids in lotus root, dried laver, and perilla leaf bugak, followed by oleic, palmitic， and stearic acids. Lipids of the bugak by modified recipe consisted of linoleic, oleic, palmitic, linoenic, and stearic acids, in a decreasing order. The fatty acid composition of bugak reflected the fatty acid composition of their respective frying oil.
• Conjugated dienoic acid (CDA) values and p-anisidine values (PAV) were lower in bugak manufactured by traditional recipe than bugak by modified recipe, suggesting low degree of lipid oxidation in bugak manufactured by traditional recipe of fermented rice batter and sesame oil.
• Polyphenol contents were higher in bugak manufactured by traditional recipe, and tocopherol contents were higher in bugak manufactured by modified recipe, due to differences in antioxidants present in sesame and soybean oil. Polyphenols and tocopherols in sesame and soybean oils were degraded during frying.
• Significant differences in chlorophylls and carotenoids were observed in perilla leaf bugak and dried laver bugak, respectively, with higher content of chlorophylls in perilla leaf bugak by modified recipe than that by traditional recipe. Carotenoid contents were significantly higher in dried laver bugak manufactured by traditional recipe than that by modified recipe.
• The DPPH radical scavenging activity of lotus root bugak increased by addition of powdered green tea or cactus to rice batter, but addition of gardenia powder decreased it.
• Reducing power of lotus root bugak significantly increased by addition of powdered green tea, cactus or gardenia to rice batter. Reducing power was the highest in powdered green tea-added lotus root bugak, followed by powdered gardenia and cactus-added lotus root bugak.
• Addition of powdered green tea, cactus or gardenia to rice batter decreased the lightness of lotus root bugak, however, it increased redness and yellowness. The color difference from control lotus root bugak without addition of coloring to rice batter was the highest in powdered gardenia-added lotus root bugak and the lowest in powdered green tea-added lotus root bugak.
• CDA values and PAV of powdered gardenia or green tea-added lotus root bugak were lower than the control lotus root bugak, indicating lowering the oxidation of lotus root bugak lipid by powdered gardenia or green tea. On the other hand, powdered cactus increased the CDA values and PAV of lotus root bugak.
• Polyphenol contents of lotus root bugak (25-30 mg/kg) did not significantly change by addition of powdered green tea, cactus or gardenia to rice batter, γ -Tocopherol among tocopherol isomers was detected in lotus root bugak' and powdered green tea and gardenia added to rice batter increased tocopherol contents of bugak, however, powdered cactus did not show any effect.
• Total carotenoid contents of lotus root bugak were significantly increased by addition of powdered green tea to rice batter, and addition of powdered gardenia significantly decreased the degradation of tocopherols in sesame oil during frying.
• Replacement of sesame oil with soybean, extra virgin olive, or palm oil increased the radical scavenging activity of dried laver, and the bugak with palm oil showed significantly higher reducing power.
• Oil absorption was the highest in bugak whose oil was replaced with olive oil, and there was no significant difference in oil absorption in dried laver bugak with sesame, soybean, and palm oil. Fatty acid composition of the dried laver was very similar to those of their respective frying oils.
• PAV was the lowest in dried laver bugak with sesame oil, followed by those with palm or olive oil, and the highest in bugak with soybean oil. Formation of oxidation products in oil during frying was the lowest in sesame oil.
• Polyphenol contents were in the order of dried laver bugak with olive oil > bugak with sesame oil > bugak with palm oil > bugak with soybean oil, and tocopherol contents were dried laver bugak with soybean oil > bugak with sesame oil > bugak with palm oil > bugak with olive oil. Polyphenols and tocopherols were degraded in soybean oil at the lowest degree during frying for manufacture of dried laver bugak.
• Total chlorophyll and carotenoid contents were the highest in dried laver bugak with sesame oil, and carotenoids were degraded in oils except in palm oil during frying for manufacture of dried laver bugak.
• Considering in vitro antioxidant activity, lipid oxidation, and antioxidants in bugak and frying oil, unroaste/d sesame oil was appropriate as a frying oil for bugak, and the functionality of bugak can be improved by addition of powdered gardenia to rice batter. In addition, palm or olive oil can be an alternative for foreigners who are not familiar with flavor of unroasted sesame oil, which enables globalization of our traditional bugak.
• As a result of investigating the sorts of bugak and traditional recipes through ancient culinary books, it was found that fried kelp first appeared in 『Gosa-sibijip』 (1780), and afterwards, it also appeared in ‘Jeoncheon-chobang’ of the 『Jeungbo-sallim-gyeongje』(1766), 『Joseonmussang-sikshinsik-yorijebeop』 and 『Gyuhap-chongseo』.
• The oil used in jeon (savory pancake), fried kelp and bugak specified in ancient culinary books could be divided into animal oil and vegetable oil； the books include the contents that beef tallow and lard were used as the animal while sesame oil and perilla oil were used as vegetable oil.
• It was known that water-soaking of glutinous rice had a big influence on the quality of the starched glutinous rice and a product when manufacturing fried kelp or bugak: and the traditional methods of soaking glutinous rice in water differ from each relevant bibliography； for example some bibliographies specify that it was better to soak the rice in water until it was completely crumbled and became sour for 3 to 4 days while other bibliographies suggested ‘for 2 to 20 days.’
• This paper conducted sampling-based experimental cooking in an effort to reproduce the traditional recipe and develop the optimum recipe, and analyzed the difference consequent on the main ingredient (perilla leaves, lotus root, laver, etc.), and the preprocessing of batter (glutinous rice, wheat flour, etc.), as well as frying oil (sesame oil, soybean oil, etc.).
• As a result of examining the glutinous rice flour/starched glutinous rice for bugak used using the scanning electron microscope and optical microscope, the paper could find that, there was a distinct difference between uncooked glutinous rice and fermented rice for 7 days； however, there was no big difference when handling the fermentation period of the rice for 7 days and 14 days. In addition, as a result of observing the fried specimen after drying the starched glutinous rice using the scanning electron microscope, the fermented glutinous rice flour was found to be puffed evenly with the puffed bubble film retained as it was.
• The result of doing experimental cooking of laver bugak revealed that the outer appearance, and chewing texture of the glutinous rice were fine when the rice was made into the flour with thickness of 10~20 meshes, and the chewing texture was found to be best when a specimen included 66~70 g of flours. The result of doing experimental cooking of lotus root bugak showed that the outer appearance hue was good when the natural color flour was mixed after cooling down the starched glutinous rice without heating the natural color flour.
• As a result of description analysis of laver bugak, this paper could draw a total of 36 sensual terms, and the Grice_Brice1d specimen showed the characteristics, such as its greasy outer appearance, and brightness level of its outer appearance, as well as the hardness, crispness and cohesion, etc. In addition, Grice_Wheat_Soy_1d & Grice_Olive_1d specimens showed high characteristics, such as brown/yellow color level of its outer appearance, artificial snack flavor, savory taste, sweet flavor and sesame flavor while Wheat_Soy, Grice_Soy_7d, Grice_Sesame_1d, and Grice_Soy_1d specimens showed high characteristics like green outer appearance, transparent appearance, rough appearance, oil rancid flavor and burnt flavor.
• As a result of conducting a consumer survey for locals and foreigners on 7 sorts of bugak, it was found that Koreans has a high liking for laver bugak, and the outer appearance, color and sweetness squash bugak and carrot bugak worked as drivers of liking in case of both Koreans and foreigners； in addition, in case of pepper bugak, its outer appearance, hardness， spice taste, and strong flavor worked as drivers of disliking to them.
• In addition it was found that unlike Koreans, foreigners made a significantly low evaluation of their liking for kelp (p<0.05) because its outer appearance and color worked as a major agent.
• The result of making a consumer acceptance survey on laver bugak for Koreans and foreigners indicated that for the Koreans, the characteristics of laver bugak, such as the brown/yellow color of its outer appearance, savory- taste, sweet aroma, sweet taste, etc. worked as drivers of liking for laver bugak specimen while the characteristics, such as transparency and roughness degree of its outer appearance, green color, oil rancid flavor, burnt smell, etc. work as drivers of disliking.
• For the Chinese, the characteristics of laver bugak, such as brightness and greasiness of its outer appearance, burnt smell, soy sauce flavor, and salty flavor, etc. worked as drivers of liking while its surface uniformity, bubble level, transparency, oil rancid flavor, and cohesion work as drivers of disliking.
• As a result of surveying a consumer acceptance for 4 sorts of lotus root bugak for Koreans, it was found that the characteristics of brightness and greasiness in the outer appearance, and the nature of burnt smell, soy sauce flavor, and salty flavor worked as drivers of liking for laver bugak specimen while surface uniformity, bubble level, transparency, oil rancid flavor and cohesion worked as drivers of disliking for laver bugak.
• Based on the these experimental results, standard recipes were developed and made it easier to use for a marketing strategy by suggesting the characteristics that have an influence on likings for diverse bugak by country.
Upon carrying out this study from 2012.12 to 2013.12, the goals in the proposal are achieved； 3 papers were in press (SCI list 1 KSCI list 2) and 1 paper was under submission. The number of presentations at the academic meetings were 5(International oral presentation at abroad meeting 1, International poster presentation at abroad meeting 1 International oral presentation held in Korea 1 International poster presentation held in Korea 2), 4 poster presentations will be submitted to the abroad academic meetings 1 patent pending, and our results were distributed to the public through one of major newspaper in Korea.

(출처 : SUMMARY 13p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 연 구 진 ... 3
• 요 약 문 ... 4
• SUMMARY ... 13
• CONTENTS ... 20
• 목차 ... 21
• 제1장 연구 개발 과제의 개요 ... 22
• 제1절 연구 개발의 목적 및 필요성 ... 22
• 1. 연구의 필요성 ... 22
• 2. 연구 목적 ... 25
• 제2절 연구의 범위 ... 26
• 1. in vivo에서 부각의 건강기능성 및 oxidative stress 개선 효과 확인 ... 26
• 2. 부각의 식품 기능성 및 in vitro 기능성 연구 ... 26
• 3. 부각의 전통 레시피 발굴 및 cross-cultural 소비자 기호도에 따른 표준 레시피 개발 ... 26
• 제2장 연구 개발 수행 내용 및 결과 ... 27
• 제1절 in vivo에서 부각의 건강기능성 및 oxidative stress 개선 효과 확인 (제1세부과제) ... 27
• 1. 부각 제조 ... 27
• 2. 동물실험 ... 28
• 3. 부각 배터 종류에 따른 혈중 지질 농도 및 oxidative stress 개선 효과 ... 31
• 4. 기능성 강화 연근 부각의 oxidative stress 개선 효과 ... 35
• 5. 부각 조리법의 글로벌화 전략 방안 ... 44
• 6. 전통 부각 튀김요리법의 우수성 ... 48
• 제2절 부각의 식품기능성 및 in vitro 기능성 연구 (제2세부과제) ... 53
• 1. 전통 조리법에 의한 부각의 in vitro 기능성 및 텍스쳐 평가 ... 53
• 2. 부각의 식품기능성 및 건강기능성 개선 방법의 모색 및 평가 ... 64
• 3. 부각의 글로벌화 전략으로서 조리의 다양성 평가 ... 71
• 제3절 부각의 전통 레시피 발굴 및 cross-cultural 소비자 기호도에 따른 표준 레시피 개발 (제3세부과제) ... 79
• 1. 부각의 전통 레시피 수집 분석 및 재현 ... 79
• 2. 부각의 중요 관능적 특성 표준 척도 개발 ... 108
• 3. 국내·외국인을 대상으로 한 부각의 cross-cultural 소비자 조사 ... 116
• 4. 맞춤형 부각의 표준 레시피 확립 ... 133
• 제3장 목표 달성도 및 관련 분야에의 기여도 ... 145
• 제1절 목표달성도 ... 145
• 제2절 관련 분야 발전에의 기여도 ... 147
• 제4장 연구 개발 성과 및 성과 활용 계획 ... 148
• 제1절 연구 개발 성과 ... 148
• 1. 논문 ... 148
• 2. 학술발표 ... 149
• 3. 특허 ... 150
• 4. 언론홍보 ... 150
• 제2절 연구 성과 활용 및 계획 ... 151
• 1. 활용성과 ... 151
• 2. 성과 활용계획 ... 151
• 제5장 연구 개발 과정에서 수집한 해외 과학 기술 정보 ... 152
• 제6장 참고문헌 ... 153
• 연구개발보고서 초록 ... 159
• 끝페이지 ... 159