초록 ▼

〇 연구개발 목표 및 내용
- 약선음식 재료의 항산화, 항알레르기 및 면역활성 등의 기능성 비교 분석
- 항산화, 항알레르기 및 면역증강 약선음식 재료를 이용한 국내 및 국외의 소비자들의 선호도에 부합하는 한식 상차림 메뉴 개발
- 약선음식 이용 한식 상차림 메뉴의 기능성 분석

〇 연구결과
- 문헌에 나타난 한국의 약선식품 재료의 기능성 고찰
- 약선음식재료의 항산화, 항알레르기 및 면역활성 기능성 분석 시험
- 항산화 효과가 높은 재료를 이용한 약선음식 한식 코스메

〇 연구개발 목표 및 내용
- 약선음식 재료의 항산화, 항알레르기 및 면역활성 등의 기능성 비교 분석
- 항산화, 항알레르기 및 면역증강 약선음식 재료를 이용한 국내 및 국외의 소비자들의 선호도에 부합하는 한식 상차림 메뉴 개발
- 약선음식 이용 한식 상차림 메뉴의 기능성 분석

〇 연구결과
- 문헌에 나타난 한국의 약선식품 재료의 기능성 고찰
- 약선음식재료의 항산화, 항알레르기 및 면역활성 기능성 분석 시험
- 항산화 효과가 높은 재료를 이용한 약선음식 한식 코스메뉴 개발
- 국내 및 국외의 소비자들의 선호도에 부합하는 약선식품 이용 한식 상차림 개발
- 개발된 메뉴의 레시피 표준화 작업
- 개발된 메뉴의 항산화, 항알레르기 및 면역활성 동물 시험

〇 연구성과 및 성과활용 계획
- 기사게재 : Cook & Chef(조리전문잡지) (사) 한국조리사중앙회 2013년 10월호, pp. 30~32
- 한식 약선(노화방지, 면역강화) 코스상차림 메뉴개발 시식회 개최
- 논문게재(SCI 1편 투고 중, 학진 등재 3편 게재 ; 학진 등재 2편 투고 중, 포스터 6편 발표)
- 지식재산권 (특허출원 1건 준비 중)
- 기술이전/제품화
개발메뉴에 대한 기술이전 계약체결(대상 : (주) 유성관광개발)

(출처 : 보고서 초록 37p)

Abstract ▼

IV. Results of Project
1. 1 sub project： Antioxidant Activity, Antimicrobial Ability, and Sensory Assessment of Medicinal Ingredients
O Antioxidant Activity and Antimicrobial Ability of Medicinal Ingredients According to Korean Traditional Cooking Methods
The superiority of Korean ingredien

IV. Results of Project
1. 1 sub project： Antioxidant Activity, Antimicrobial Ability, and Sensory Assessment of Medicinal Ingredients
O Antioxidant Activity and Antimicrobial Ability of Medicinal Ingredients According to Korean Traditional Cooking Methods
The superiority of Korean ingredients and traditional cooking methods were estimated by antioxidant activity and antimicrobial ability. Changes on cooking methods (blanching, grilling, pan frying, making Jeon) were compared with raw samples. Yield of vegetable samples were showed as follow: Seasoned > Raw > Blanched(Fried). Every result of Total phenolic and flavonoid contents, antioxidant activity(DPPH, ABTS radical scavenging activity. FRAP value. Reducing power) was showed similar tendency. respectively. After seasoned, samples were suggested higher activities than raw and blanched samples. However, raw samples were showed higher antimicrobial ability than cooked samples. As results of antioxidant activity on edible mushrooms(Lentinula edodes, Flammulina velutipes and Pleurotus ostreatus), pan fried samples showed higher antioxidant activity with high total phenolic and flavonoid contents, DPPH and ABTS radical scavenging activity. FRAP value and reducing power, respectively. Antimicrobial ability of mushroom were high in pan fried sample. especially in Pleurotus ostreatus.

O Antioxidant Activity and Antimicrobial Ability of Developed Menu
MacJeok and Bibimbap are representative Korean foods consisted with various ingredients possessed abundant biological compounds. Antioxidant activities of Macjeok and Bibimbap were compared between control and medicinal ingredients-added. As results. yield of control Macjeok(CM) was higher than medicinal ingredient-added Macjeok(MIAM) but medicinal ingredient-added Bibimbap(MIAB) was 2fold higher than control Bibimbap(CB). Total phenolic contents were high at MIAM, MIAB and flavonoid contents, DPPH and ABTS radical scavenging activity were showed similar tendency. FRAP value also high in both menus when the medicinal ingredients were added, reducing power of MIAM was higher than control. As result of antimicrobial ability, MIAM was showed high ability with the biggest clear zone at B.cereus and S. aureus and MIAB was showed dose dependent ability at only E. cloacae.
Antioxidant activities of Yanggaeng added with grape juice and Korean traditional beverages were evaluated for desserts. There were meaningful differences in color value, texture. total sugar contents, pH by increasing of grape juice. Total phenol contents of grape juice 200 g sample was the highest. DPPH radical scavenging activity of grape juice added group was 100~190 times higher than control group. Overall acceptability of 150 g grape juice sample was high. IC₅₀ values of DPPH of traditional beverages were decreasing as followed: Fruit punch > Schisandra punch > Sujeonggwa > Sonhwamilsu > Ujasikhye. FRAP values of Korean traditional beverages were decreasing in sequence Fruit punch > Schisandra punch > Sujeongewa > Ujasikhye > Sonhwamilsu. Total sugar contents of Korean traditional beverages were showed higher contents as followed: Ujasikhye > Sujeonggwa > Fruit punch > Schisandra punch > Sonhwamilsu.
Antioxidant and antibacterial activity of Korean medicinal anti-aging seven-course menu were estimated. Yield of Yanggaeng added with grape juice was the highest rate and Hasuo manila clam soup was the lowest. Total phenol contents value of Blanched eggplant salad was the highest and Hasuo manila clam soup was the lowest one. IC₅₀ value of DPPH of MIAB showed the highest activity and Blanched eggplant salad was second place behind MIAB. As results of ABTS radical scavenging activity. MIAB was the highest and Blanched egeplant salad and Dried lotus root/ yam & black sesame/ apple/ sweet potato were followed, but Schisandra punch was the lowest one. FRAP value of Blanched eggplant salad was the highest and Water melon cold noodles was the lowest. Reducing power activity of MIAB and Blanched egeplant salad were the highest. In antimicrobial ability evaluation, higher clear zones were exhibited with E. cloacae and B. cereus in Blanched eggplant salad. B. subtilis in Mung bean porridge with garlic chip. S. enterica in Pine tree needle rice cake, P. aeruginosa in Stuffed cucumber and 3color wheat wrap and Pickled onion. It would be possible to improve utilization of Korean food made of medicinal ingredients with development of Korean medicinal course menu and its comparative study about anti-ageing and immune system enhancing ingredients.

2. 2 Sub Project : Development of Medicinal Foods
This project focuses on the antioxidant and immune system enhancing properties of traditional Korean foods and their application in the development of our seven-course menu. One of the goals of this study was to increase the notoriety of Korean food around the world by developing a globalize menu rooted in Korean food traditions. Literature supports the potent anti-aging and immune enhancing effects of the selected food. Korean and foreign food preferences were both taken into account when developing this menu. After considering the mutual benefits of Korean medicinal foods and foreign food culture a seven-course menu was created. The seven course menu includes appetizer(dried fruits and vegetables). porridge, cold dishes, 3 color Korean pancakes, roasting, meal(rice & noodle) and dessert. After developing Korean traditional medicinal anti-aging and immune system enhancing seven-course seasonal menu, each representative menu were determined. A total of 57 kinds of medicinal herbs and foods were used in developing the menu; 11 medicinal herbs were unique to the anti-aging course, while 8 were used exclusively in the immune system enhancing course. The food stylist and photo expert were taking pictures for representative menu.
For each course consumer acceptability test, 45 Korean and foreign consumers participated in the food sensory evaluation. Consumers reported that the main advantages of Korean traditional food were its 'health functionality' and then there were 'home-made style'. 'nutritional balance', 'traditionalism'. 'high quality' etc. In terms of disadvantages both Korean and foreign consumers ranked the 'unsanitary eating style without individual plates' as the biggest problem. The 'complex recipes'. 'table setting at a time' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean traditional food. Most participants listed 'health functionality' and 'traditionalism'. In the consumer acceptability test of each course, overall acceptability, overall coordination, serving size, healthy food, popularity in their country were all high scored more than five points. In the case of immune system enhancing menu. Tteokgalbi(grilled short rib patties) with cactus extract, persimmon sherbet, hot stone pot mixed rice with thistles, barley and milk porridge were selected as the best menu.

O Anti-ageing and immune system enhancing food selection for Korean medicinal menu development according to ancient literature
O Literature review and classification work about selected contents
O Korean anti-aging seven-course menu development (4 seasonal courses)
O Korean immune system enhancing seven-course menu development (4 seasonal courses)
O 2 developed menus' food styling and professional photograph
O Korean and foreigner consumer acceptability test
O Image production for report (Image of developed anti-ageing and immunodulating Korean medicinal course menu)

3. 3 sub project: Effect of Medicinal Food on Oxidative Stress and Immune System
To research the Immunomodulating effect of the yak-sun menu from the Raw 264.7 cell by induced LPS, the ethanol extract of the burdock Japchae and Tteokgalbi showed immunomodulating effects, which was significantly suppressed the releasing of nitric oxide, TNF-α and IL-1ß. The ethanol extract of Korean tri-color pancake, pumpkin rice ball and citrus junos Sikhye were no effect of the nitric oxide production. However, there were decreased cytokines production. At the balb/c mouse feed immune diet during seven weeks, ID group, is inducer cell viability of peritoneal macrophage by induced LPS INF-γ, production of nitric oxide, TNF-α and IL-1ß than KD group.
This effect of anti-inflammation is shown ID diet is more effected than KD diet. This result also shown in concentration of serum immunoglobulin. And feeding ID group's serum IgE, serum IgGl is lower than KD group. In vivo, To study the immunomodulating of Cirsium setidens, cell viability of splenocyte and PEM, production of nitric oxide on the PEM and cytokines on the PEM(TNF-α, IL-ß) are not significant than control. But, serum OVA-specific IgE is decreased in OVA-sensitized allergy mouse model related antibody. Also inducing DNA fragmentation by suppressing oxidative stress. We speculate that ID diet could be playing a role in effect of anti-allergy.

(출처 : SUMMARY 22p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 연 구 진 ... 3
• 요 약 문 ... 4
• 목차 ... 11
• SUMMARY ... 19
• CONTENTS ... 29
• 연구개발보고서 초록 ... 37
• 제1장 연구개발과제의 개요 ... 38
• 제2장 국내·외 기술개발 현황 ... 39
• 제1절 국내 기술개발 현황 ... 39
• 1. 한식의 세계적 수준 ... 39
• 2. 한식의 국내수준 ... 39
• 제2절 국외 기술개발 현황 ... 40
• 1. 외국의 식문화 세계화 과정 ... 40
• 2. 서양식 섭취 관련 연구동향 ... 41
• 제3장 연구개발 결과 ... 43
• 제1절 한국 약선음식 재료의 문헌 조사, 항산화 활성 및 항균활성 평가 ... 43
• 1. 서론 ... 43
• 2. 연구내용 및 방법 ... 45
• 가. 시료 전처리 및 추출물제조 ... 45
• 나. 추출물의 항산화 활성 시험 ... 45
• 다. 항균활성 측정 ... 46
• 라. 품질특성 평가 ... 47
• 3. 연구결과 및 고찰 ... 48
• 가. 노화방지를 위한 한식 약선음식의 문헌조사 결과 ... 48
• 나. 조리과정 중 나물(콩나물, 시금치, 시래기, 고사리)의 항산화활성 및 항균활성 평가 ... 51
• 다. 조리방법을 다르게 한 버섯의 항산화활성 및 항균활성 평가 ... 64
• 라. 약선맥적과 일반맥적의 항산화활성 및 항균활성 평가 ... 73
• 마. 약선비빔밥과 일반비빔밥의 항산화활성 및 항균활성 평가 ... 78
• 바. 포도즙을 첨가한 양갱의 품질특성 및 항산화활성 평가 ... 84
• 사. 한국 전통음료의 항산화 활성 평가 - 화채류를 중심으로 ... 92
• 아. 노화방지 약선 한식 7코스 상차림 메뉴의 항산화활성 및 항균활성 평가 ... 95
• 4. 참고문헌 ... 109
• 제2절 한국 약선음식의 개발 ... 113
• 1. 문헌고찰 ... 113
• 가. 약선의 정의 및 역사 ... 113
• 나. 약선의 특징 및 가공법제법 ... 113
• 다. 고서에 나타난 약선재료의 효능 ... 119
• 라. 외국인 기호도 ... 165
• 2. 노화방지, 면역강화 메뉴개발을 위한 대상 약재 및 식품 선정 ... 171
• 가. 노화방지 메뉴개발을 위한 약재 및 식품 선정 ... 176
• 나. 면역강화 메뉴개발을 위한 약재 및 식품 선정 ... 178
• 3. 약재의 이용방법 및 사용분량 ... 180
• 4. 메뉴개발시 조리원칙과 약선 배합원칙 ... 181
• 5. 노화방지 계절별 약선 한식 7코스 상차림 메뉴개발 ... 184
• 가. 계절별 메뉴표 ... 184
• 나. 한식 노화방지·면역강화 약선 한식단 사진 ... 190
• 다. 식단별 영양가 분석 ... 194
• 라. 식단별 약선배합 ... 218
• 6. 면역강화 계절별 약선 한식 7코스 상차림 메뉴개발 ... 220
• 가. 계절별 메뉴표 ... 220
• 나. 식단사진 ... 226
• 다. 식단별 영양가 분석 ... 230
• 라. 식단별 약선배합 ... 258
• 7. 약선 한식 7코스 대표메뉴(노화방지, 면역강화)의 푸드스타일링 및 선호도평가 ... 261
• 가. 대표메뉴의 푸드스타일링 및 전문가 사진촬영 ... 263
• 나. 대표메뉴의 전문가 관능평가 ... 270
• 다. 대표메뉴의 전문가 관능평가의 통계분석 결과 ... 273
• 마. 대표메뉴의 한국인 및 외국인 대상 소비자평가의 통계분석 결과 ... 301
• 바. 대표메뉴의 조리전문잡지 홍보 ... 329
• 8. 참고문헌 ... 330
• 제3절 약선음식의 면역기능 및 항알레르기 효능 평가 ... 332
• 1. 서론 ... 332
• 2. 연구 내용 및 방법 ... 336
• 가. Raw 264.7 세포주에서 약선 재료를 이용한 면역식의 면역능 탐색 ... 336
• 나. 면역식 및 고려엉겅퀴가 Balb/c 마우스의 복강 내 대식세포 및 비장 세포에서 T 림프구 및 B 림프구 활성에 따른 면역기능 평가 ... 339
• 다. 난황에 의해 유발된 알레르기 모델에서 고려엉겅퀴의 항알레르기 효능 평가 ... 349
• 3. 연구결과 및 고찰 ... 352
• 가. Raw 264.7 세포주에서 면역 관련 약선 식품을 이용한 음식과 곤드레 추출물의 효능 탐색 ... 352
• 나. Balb/c 마우스에서 면역식의 세포성 면역능에 대한 효능평가 ... 367
• 다. Balb/c 마우스에서 고려엉겅퀴의 면역조절 효능평가 ... 377
• 라. OVA(Ovalbumin)로 알레르기를 유도한 Balb/c 마우스에서 고려엉겅퀴의 항알레르기 효능평가 ... 387
• 별첨 1 ... 395
• 4. 참고문헌 ... 421
• 제4장 연구개발 목표 달성도 및 활용계획 ... 428
• 1. 목표대비 대외달성도 ... 428
• 2. 정량적 성과 ... 428
• 가. 연구성과계획 ... 428
• 나. 연구실적 ... 428
• 3. 연구개발 결과의 활용계획 ... 431
• 가. 연구개발결과의 최종목표 ... 431
• 나. 기대성과 ... 431
• 다. 추가연구의 필요성 ... 432
• 끝페이지 ... 433