초록 ▼

❍ 발효-효소 가수분해, 초고압 처리기술 등을 활용한 동식물 단백질 가수분해 소재 생산공정 확립 및 짠맛증진 소재 개발
- 짠맛증진 eHAP 베이스 소재 개발(APH, APH powder 2건)
- 짠맛증진 eHVP 베이스 분말소재 개발(FEN-G, FEN-S 2건)

❍ 개발 소재/기술을 활용한 공정개선으로 나트륨 20%↑ 저감화 달성
- 저염 어간장(sodium reduction(SR): 19~40%)
- 액상 소스 및 조미료 base 개발
- 분무건조 조건에 따른 염미 강화가 다른 건식 소

❍ 발효-효소 가수분해, 초고압 처리기술 등을 활용한 동식물 단백질 가수분해 소재 생산공정 확립 및 짠맛증진 소재 개발
- 짠맛증진 eHAP 베이스 소재 개발(APH, APH powder 2건)
- 짠맛증진 eHVP 베이스 분말소재 개발(FEN-G, FEN-S 2건)

❍ 개발 소재/기술을 활용한 공정개선으로 나트륨 20%↑ 저감화 달성
- 저염 어간장(sodium reduction(SR): 19~40%)
- 액상 소스 및 조미료 base 개발
- 분무건조 조건에 따른 염미 강화가 다른 건식 소금 제조
- 라면 수프 (SR>20%)

❍ 가공방법 및 가공적성 개선에 의한 나트륨 저감화 목표 달성
- 짠맛중진소재를 활용한 액상소스(SR: 90%) 및 복합조미식품개발(SR: 0.1%)

- 가압함침 기술에 의한 저염 오징어 젓갈 개발(SR: 29~50%)

- 소금의 불균일 짠맛 강화 제빵 기술 개발

- 염미강화제(GABA, MSG), 혹은 대체염(KCI, CaSO₄, MgSO₄)이 첨가된 저염 육제품 개발

- 리포좀 내 소금코팅 기술을 통한 소금 분포도 변화에 따른 짠맛 증진 제면 기술 개발

- 이중에멀젼을 이용한 저염 치즈, 저염 사골 국물 개발

❍ 짠맛의 객관적 평가 확립 및 짠맛 증진물질 신속평가를 위한 랩온어칩 개발

❍ 기술이전 1건, 특허출원 9건, 특허등록 4건, 비SCI 논문 15건, SCI급 논문 8건, 시제품 2건, 시작품 12건, 홍보 17건, 및 인력양성 8명의 성과 창출

(출처 : 요약서 3p)

Abstract ▼

(Manufacturing of HAP using bio-guided processing and sodium reduction by processing technique and HAP)
Purpose&Contents
❍ Objective: Development of technology for pressure-assisted enzymatically hydrolysis of animal protein (production of salt enhancer and development of mass production proce

(Manufacturing of HAP using bio-guided processing and sodium reduction by processing technique and HAP)
Purpose&Contents
❍ Objective: Development of technology for pressure-assisted enzymatically hydrolysis of animal protein (production of salt enhancer and development of mass production process) and sodium reduction of 20% (in sauces and Jeot-gal) by process improvement

❍ Content of research:
▪Development of technology for pressure-assisted enzymatically hydrolysis of animal protein
▪Development of process and manufacturing technology for eHAP, and feasibility study on usage of them
▪Development of mass production process of salt enhancer by process improvement in pilot scale
▪Development of mass production process and manufacturing technology for low-salt fish sauce
▪Development of seasonings and natural low-salt sauce
▪Development of manufacturing technology for low-salt Jeot-gal
▪Screening of new salt enhancer with HTS system

Results
❍ Development of technology for pressure-assisted enzymatically hydrolysis of animal protein (in lab scale)
▪Selection of Anchovy as a raw materials, mixed enzyme (Alcalase : Flavourzyme = 1 : 2) as a commercial proteolytic enzymes, and medium pressure processing technology as a novel technology
▪Feasibility study on production of salt enhancer

❍ Development of process and manufacturing technology for eHAP, and feasibility study on usage of them
▪Optimization of process conditions for pressure-assisted enzymatically hydrolysis of raw Anchovy by using Taguchi Robust Design Method

▪Development of integrated process and unit operation for production in pilot scale

▪Feasibility test on the extended use of eHAP and screening of feasibility as a salt enhancer

❍ Development of mass production process of salt enhancer by process improvement in pilot scale
▪Process improvement of filtration and spray drying

▪Because of changing raw material and pressure system, optimization of process conditions for pressure-assisted enzymatically hydrolysis of raw
Anchovy in pilot scale by RSM

▪Evaluation of cost-effectiveness and development of integrated process and mass production process by process improvement in pilot scale

▪Pilot: 1 (powder type of salt enhancer)

▪Prototype: 1 (liquid type of salt enhancer)

❍ Development of mass production process and manufacturing technology for low-salt fish sauce
▪Present process improvement and mixing of APH (as a salt enhancer)
▪Prototype: 1 (liquid) → 19~40% sodium reduction
▪Pilot: 1 (powder) → 19~40% sodium reduction
▪Development of mass production process for low-salt fish sauce

❍ Development of seasonings and natural low-salt sauce
▪Development of base ingredients for seasonings: 2 prototype (liquid and powder)
▪Development of manufacturing technology for natural low-salt sauce: 1 prototype (90% sodium reduction)
▪Development of manufacturing technology for seasonings: 1 prototype (0.1% sodium reduction)

❍ Development of manufacturing technology for low-salt Jeot-gal
▪Pressure impregnation technology was developed for manufacturing of Jeot-gal with 5% salt content. → 29~50% sodium reduction
▪Confirmation of feasibility on substitute APH for salt → 10% sodium reduction

❍ Screening of new salt enhancer with HTS system
▪APH was screening of salt enhancer by Lab on a chip.
▪New eHAP: We obtained 2 eHAP from Innoway.

Expected Contribution
❍ Pressure-assisted enzymatically hydrolysis and pressure impregnation technology may be secondly developing as a novel technology with commercial production system in the world. So, it is expected to extend the usage of them in the food-related industry.

❍ It is possible to apply manufacturing technology of low-salt processed foods (fish sauce, sauce and Jeot-gal etc.) by process improve to a present process.
So, it is expected to extend the usage of them.

❍ It is possible to reduce sodium usage by the slat enhancer in processed food industry. So, it is expected to extend the usage of them.

❍ Suggesting reduction of saltiness in various processed foods, it can make improve people health.

(Development of salt enhancer HTS screening method by sensory evaluation and establishment of salty taste assessment method)
Purpose&Contents
[Purpose]
❍ Establishment of salty enhancement evaluation protocol by sensory method
❍ Examination of salty enhancer by sensory panel and instrument analysis
❍ Establishment of high throughput screening system for salty enhancer

[Contents]
❍ Establishment of salty enhancer HTS system and Rearch of sensory test data related to salty enhancement
▪Selection and training of panel for salty enhancer HTS system setting by sensory evaluation

▪Make an evaluation protocol of salty enhancer by sensory panel

▪Examination of salty enhancer by instrument analysis

❍ Establishment of HTS system of salty enhancer HTS system setting by sensory evaluation
▪Establishment of HTS system with training panel and support of salty enhancer screening

▪Examinatin of salty enhancer by instrument analysis

▪Analysis of physicochemical properties by analytical system

❍ Sensory properties of salty enhancer by descriptive analysis and development of cell based HTS system
▪Screening and validation of salty enhancer with HTS system (sensory evaluation and lab on a chip)

▪Evaluation and validation of sodium reduction of salty enhancer applied products

Results
❍ Establishment of evaluation method by selection, education and training of sensory panels
▪Panel selection, education and training for examination of salty taste enhancer

▪Salty taste evaluation and establishment of salty enhancer screening method

❍ Establishment of HTS system using training panel and screening of salty enhancer
▪Validation of salt reduction effect in foods with fermented soy sauce
▪Sensory properties and salty taste enhancement validation of eHAP
▪Sensory properties and salty taste enhancement

❍ Establishment of low molecular weight peptide analysis method with salty taste enhancement and analysis of soy fermented foods
▪Analysis of salty enhancement peptide and volatile component as process of soy fermented foods

❍ Development of rapid analysis system with lap on a chip of various salty enhancer

Expected Contribution
❍ Rapid screening of various salty enhancer by rapid screening sensory evaluation method and trained panel for salty enhancer screening
❍ Application on salty taste enhancer screening by Lab on a chip
❍ Application on salty taste enhancer screening from Korean traditional foods

(Strategy to reduce additional sodium using physical modification technique)
Purpose&Contents
❍ Objective: To reduce salt consumption by improving mechanical food processing process, it is aimed to develop low-salt dried salt, breads and noodles manufacturing processes and establish the optimized processes for commercialization.

❍ Content of research
▪Manufacturing dried salts with various salt enhancing intensity depending on salt enhancers and spray-drying conditions.

▪Developing saltier baking process by irregularly locating salts in breads.

▪Developing new meat products added with salt enhancers (GABA, MSG) and replacers (KCI, CaSO₄, MgSO₄).

▪Developing salt-enhanced noodle through the change of salt dispersion by liposome coating salts in itself.

▪Developing low salt cheeses and beef leg bone soup by utilizing double emulsion technology.

▪Establishing the optimal mass production process of low-salt dried salt, breads and noodles developed in this research.

Results
❍ Manufacturing dried salts with various salt enhance ability depending on salt enhancer and spray-drying conditions.

▪Established the manufacturing process of nano-sized fine salt crystals with diverse conditions of spray-drying.

▪Verified effect on enhancing saltiness of nano-sized fine salt crystals.

▪Improved the efficiency of salt enhancer on manufacturing dried salt added with replacers or salt enhancers.

❍ Developing saltier baking process by irregularly locating salts in breads.
▪Verified the effect on enhancing saltiness with regulation of saltiness
(optimal mixing ratio, the salt coated by liposome).

▪Developed the baking process of saltier breads with salt enhancers.

▪Reduced the salt consumption by 20% compared to previous consuming tendency: A technology transfer achieved.

❍ Developing new meat products added with salt enhancers (GABA, MSG) and replacers (KCI, CaSO₄, MgSO₄).
▪Acquired the reduce in salt by 20% on employing MSG to meat patties.

❍ Developing salt-enhanced noodle through the change of salt dispersion by liposome coating salts in itself.
▪Reduced the salt consumption by 5% in dried and raw noodles.
▪Reduced the salt consumption by 10% with salt enhancers.

❍ Developing low salt cheeses and beef leg bone soup by utilizing double emulsion technology.
▪Succeeded in developing the technology that can coat fresh water, acceptable for applying to liquefied seasoning industry.

▪Developed low-salt cheese applied with double emulsion which coated fresh water.

▪Developed low-salt beef leg bone soup applied with double emulsion which coated fresh water.

▪Reduced the salt consumption by 20%.

❍ Establishing the optimal mass production process of low-salt dried salt, breads and noodles developed in this research.
▪Established the optimal mass production process.

▪Achieved a technology transfer and produced prototypes of white pan breads noodles and snacks added low-salt dried salt.

Expected Contribution
❍ It is expected to develop the usage to low-salt dried salt, bread, noodle and Korean style soup by changing to cost-effective mechanical food processing process.

❍ It is possible to reduce sodium comsumption by providing various salt enhancers and replacers and its acceptability to commercial products.

❍ It can be generally accepted to liquefied seasoning industry by applying W/O/W emulsion technology.

❍ Suggesting reduction of saltiness in various foods, it can make improve people health.


(Development of HVP by fusion hydrolysis process and application for saltreduction)
Purpose&Contents
[Purpose]
❍ Development of fusion technology for protein hydrolysis using enzymatic hydrolysis under hyper pressure and microbial fermentation

❍ Development of salty taste enhancer which give consumer same salty taste and favor in spite of low salt content

[Contents]
❍ Selection of enzyme for vegetable protein hydrolysis

❍ Hydrothermal treatment and enzymatic hydrolysis under hyper pressure (100 MPa) for vegetable protein hydrolysis

❍ Verifying test for salty taste enhancer to soybean sauce and ramen soup

Results
❍ Selection of enzyme for vegetable protein hydrolysis
▪Alcalase 2.4L (Bacillus origin)
▪Flavourzyme 1000L (Aspergillus origin)
▪Crude microbial enzyme (Bacillus subtilus sp. TP6)

❍ Charcteristic study of subcritical water treatment to vegetable protein
▪change of enzymatic hydrolysis activity to vegetable protein

❍ Establishment a basis of fusion protein hydrolysis
▪Liquefying with Alcalase 2.4 L
▪Enzymatic hydrolysis with Flavourzyme and crude enzyme of Bacillus subtilis sp. TP6
▪Hydrolysis under high pressure (100 MPa)
❍ Production of HVP as salty taste ehancer
▪Hydrolysis ratio 45%, free amino acid content 30% and high proportion(about 70%) of low molecular peptide (under 5 kDa)
▪FEN-G (fermentation and enzyme hydrolyzed wheat gluten)
▪FEN-S (fermentation and enzyme hydrolyzed soybean protein isolate)

❍ Development of low salt soy sauce
▪Usage of FEN-S and BioGABA
▪Sodium reduction 20% up

❍ Verification test for sodium reduction
▪Usage of FEN-G
▪Ramen soup supported by Gaubodan Korea
▪Verifying above 20% sodium reduction in spite of same salty taste and favor

Expected Contribution
❍ Production of low sodium food due to reduce salt content
❍ Application to ramen soup and soy source etc.
❍ Development of novel salt market by combination of salt and enhancer(low sodium salt - same salty taste and favor)

(출처 : SUMMARY 10p)

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• 제1세부 ... 4
• 제1협동 ... 6
• 제2협동 ... 7
• 제3협동 ... 8
• SUMMARY ... 10
• SP1 ... 10
• CP1 ... 12
• CP2 ... 14
• CP3 ... 16
• CONTENTS ... 18
• 목차 ... 19
• 제 1 장 연구개발과제의 개요 ... 20
• 제 1 절 연구개발 목적 ... 20
• 제 2 절 연구개발의 필요성 ... 21
• 제 3 절 연구개발 범위 ... 29
• 제 2 장 국내외 기술개발 현황 ... 33
• 제 1절 국내외 나트륨 저감화 정책 현황 ... 33
• 제 2 절 Salt and Sodium ... 38
• 제 3 절 소금 저감화 기술 동향 및 대체제 ... 41
• 제 4 절 나트륨 저감 가공식품의 개발 및 시장 동향 ... 51
• 제 3 장 연구수행 내용 및 결과 ... 57
• 제 1 절 바이오선도가공기술의 활용한 HAP제조와 이를 활용한 나트륨 사용 저감화 ... 57
• 제 2 절 관능검사를 활용한 짠맛 증진 물질의 HTS 스크리닝 기법 개발 및 짠맛 평가 방법 확립 ... 279
• 제 3 절 물리적 변화를 통한 나트륨 사용 저감화 ... 363
• 제 4 절 신제조공정을 이용한 단백가수분해물 제조와 이를 활용한 저염화방법 개발 ... 465
• 제 4 장 목표달성도 및 관련분야 기여도 ... 578
• 제 1 절 목표달성도 ... 578
• 제 2 절 관련분야 기여도 ... 586
• 제 5 장 연구결과의 활용계획 ... 595
• 제 6 장 연구과정에서 수집한 해외과학기술정보 ... 598
• 제 7 장 연구개발결과의 보안등급 ... 600
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구시설 ∙ 장비 현황 ... 601
• 제 9 장 연구개발과제 수행에 따른 연구실 드으이 안전조치 이행실적 ... 601
• 제 10 장 연구개발과제의 대표적 연구실적 ... 603
• 제 11 장 기타사항 ... 604
• 제 12 장 참고문헌 ... 604
• 별첨 위탁연구개발보고서 ... 620
• 1 제1협동 2년차 위탁연구개발보고서 ... 621
• 2 제1협동 3,4년차 위탁연구개발보고서 ... 671
• 3 제2협동 위탁연구개발보고서 ... 709
• 끝페이지 ... 728