초록 ▼

○ 채소·과일을 활용한 알코올 발효 및 발효식초 제조 공정을 확립하였음.

○ 발효식초를 함유한 과채 발효음료의 이화학적 특성, 관능적 특성 및 생리활성 결과를 바탕으로 최종 발효음료 레시피를 확립하였음.

○ 개발 음료의 대사증후군 개선효과를 in vitro 실험 및 임상 시험을 통해 규명하였음.

○ 개발된 발효음료를 초고압 살균처리함으로써 제품의 품질 및 관능적 특성 변화를 최소화하고 미생물적 안전성을 확보할 수 있는 방안 및 사업화의 기반을 마련하였음.

(출처 : 보고서 요약서 3

○ 채소·과일을 활용한 알코올 발효 및 발효식초 제조 공정을 확립하였음.

○ 발효식초를 함유한 과채 발효음료의 이화학적 특성, 관능적 특성 및 생리활성 결과를 바탕으로 최종 발효음료 레시피를 확립하였음.

○ 개발 음료의 대사증후군 개선효과를 in vitro 실험 및 임상 시험을 통해 규명하였음.

○ 개발된 발효음료를 초고압 살균처리함으로써 제품의 품질 및 관능적 특성 변화를 최소화하고 미생물적 안전성을 확보할 수 있는 방안 및 사업화의 기반을 마련하였음.

(출처 : 보고서 요약서 3p)

Abstract ▼

Purpose&Contents
○ Development of high value-added fermented beverage products containing vinegar produced by microbial fermentation method using natural sugar of fresh vegetables and fruits and identifying the improvement effect of metabolic syndrome.

- Elucidation of quality characterist

Purpose&Contents
○ Development of high value-added fermented beverage products containing vinegar produced by microbial fermentation method using natural sugar of fresh vegetables and fruits and identifying the improvement effect of metabolic syndrome.

- Elucidation of quality characteristic and bioactive compounds of alcohol fermentation products
- Development of alcohol fermentation products from mixed fruits and vegetables and selection of useful strains suitable for fermentation
- Elucidation of physiological functions of alcohol fermentation products from mixed fruits and vegetables in vitro.
- Development of value-added fermented beverage from mixed fruits and vegetables and elucidation of its quality characteristic
- Development of fermentation vinegar produced by political fermentation
- Elucidation of chronic consumption of fermented beverage on metabolic syndrome and the underlying mechanisms by clinical trial

Results
○ Elucidation of quality characteristic and bioactive compounds of alcohol fermentation products from mixed fruits and vegetables
- The AF-2 and AF-6 were determined as final alcohol fermentation based on the analysis of pH, sugar content, acidity, β-carotene, flavonoid, anthocyanin and total polyphenol contents.

○ Development of alcohol fermentation products from mixed fruits and vegetables
- Kale, carrots and blackberries were used as the main ingredients and the fermentation of alcohol was carried out in three stages using the extract of the pear.

○ Elucidation of physiological functions of alcohol fermentation products from mixed fruits and vegetables in vitro
- Blackberry juice, carrot juice, and kale juice showed strong antioxidant activity, and inhibitory activities against α-glucosidase and pancreatic lipase in vitro.

- AF-2 among alcohol fermentation products of mixed fruits and vegetables showed the strongest antioxidant activity, and inhibitory activities against α-glucosidase and pancreatic lipase in vitro.

○ Development of value-added fermented beverage (from mixed fruits and vegetables) and elucidation of its quality characteristic
- The mixture ratio of kale juice and apple juice was determined at 45: 55, and fermented vinegar was determined at 5% of the total fermented beverage amount.

○ Development of fermentation vinegar, acetic acid fermentation product, produced by political fermentation
- Acetic acid bacteria for fermentation were selected and vinegar was produced by political fermentation.

○ Elucidation of beneficial effects of fermented beverage (from mixed fruits and vegetables) on metabolic syndrome and the underlying mechanisms
- Fermented beverage showed DPPH radical scavenging activity, α-glucosidase inhibition, and pancreatic lipase inhibition equivalent to 39.9%, 75.2%, 53.4% of that of each positive standard, respectively.

- Consumption of fermented beverage (500 mL/day) for 10 weeks significantly reduced plasma triglyceride, TBARS, TNF-α, and hs-CRP levels, HOMA-IR and atherogenic index in the patients with metabolic syndrome. Fermented beverage improved insulin resistance via α-glucosidase inhibition and antioxidant and anti-inflammatory activities.

Expected Contribution
○ To contributes to the development of the fermentation product by providing the final selected fermented microorganism yeast and acetic acid bacteria to the main institution and other institutions for 2 years free of charge for the production of fermented product

○ To establish scientific background to develop value-added fermented beverage to improve metabolic syndrome
○ To contribute to increase exports by developing fermented beverage products using traditional vinegar.

(출처 : SUMMARY 6p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 요 약 문 ... 4
• SUMMARY ... 6
• CONTENTS ... 8
• 목차 ... 9
• 1. 연구개발과제의 개요 ... 10
• 가. 연구개발 목적 ... 10
• 나. 연구개발의 필요성 ... 10
• 다. 연구개발 범위 ... 12
• 2. 국내외 기술개발 현황 ... 14
• 가. 국내 기술개발 및 시장 현황 ... 14
• 나. 국외 기술개발 및 시장 현황 ... 17
• 3. 연구수행 내용 및 결과 ... 18
• 가. 연구개발 추진전략 및 추진체계 ... 18
• 나. 연구범위 및 연구수행 방법 ... 19
• 다. 연구개발 성과 ... 85
• 4. 목표달성도 및 관련분야 기여도 ... 87
• 가. 목표달성도 ... 87
• 나. 관련분야 기여도 ... 89
• 5. 연구결과의 활용계획 ... 90
• 6. 연구과정에서 수집한 해외과학기술정보 ... 90
• 7. 연구개발결과의 보안등급 ... 91
• 8. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 91
• 9. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 92
• 가. ㈜휴롬 ... 92
• 나. 인제대학교 ... 92
• 다. 경상대학교 ... 93
• 10. 연구개발과제의 대표적 연구실적 ... 95
• 11. 기타사항 ... 96
• 12. 참고문헌 ... 96
• 끝페이지 ... 98