The purpose of this study was to improve the nutrition and the permeability of functional plants by using cryogenic grinding technology. Barley sprouts, Curcuma longa L., Dendropanax morbifera LEV., Phellinus linteus were dried, ground and extracted in different temperature conditions. Powder size of barley sprouts and Curcuma longa L. were about 50 μm and Dendropanax morbifera LEV. and Phellinus linteus were about 20 μm. Cryogenic ground of Barley sprouts preserved 18.27-124.65% of nutrients such as protein, ash, carbohydrate, beta carotene, minerals, vitamins. Cryogenic grinding powder of Curcuma longa L. show high nutrients retention rate of lipid and carbohydrate. Permeability was measured by Parallel Artificial Membrane Permeability Assay (PAMPA) to predict passive gastrointestinal absorption. Permeability of saponarin, which is marker compound of Barley sprouts, is 9.88 times higher in cryogenic grinding powder than ambient grinding powder. Curcumin permability is 3.1 times higher than ambient grinded powder. As a result, particle size, nutrition, protein digestion degree and permeability demonstrated a positive relationship with the decreasing grinding temperature for the powders. These results confirm that the cryogenic grinding method had good suitability to increase functionality of plants, since it could minimize the heat generated while processing and effectively reduce the particle size.

식품소재로 주박의 용도확대를 위하여 주박을 첨가한 요구르트의 제조를 조사하였다. 탈지분유 현탁액에 동결 건 조한 막걸리 주박 분말을 첨가하고 Lactobacillus acidophilus, Bifidobacterium longum, Streptococcus thermophilus 혼합 starter를 접종하여 산의 생성과 유산균의 생육을 조사하였다. 탈지분유에 주박을 0.5~2.0% 첨가한 결과 적정산도는 주 박의 사용량에 비례하여 증가하였으며, 12시간 배양한 결과 1.07%(대조구)에서 1.23%(2.0% 첨가)로 증가하였다. pH의 감소도 적정산도의 변화와 일치하는 경향이었다. 유산균의 생육도 적정산도와 유사한 경향으로 배양 전 6.7~6.8 log CFU/mL에서 12시간 배양 후 8.36 log CFU/mL(대조구)와 8.91 log CFU/mL(2.0% 첨가)로 주박의 첨가량에 비례하여 증가하였다. 또한 주박 분말의 첨가로 저장 중 요구르트의 층 분리현상이 완화되었으며, 관능적 특성도 대조구와 매우 유사하였다.