쌀가루의 활용도를 높이기 위해서 제과 품목 중에 쌀파이를 제조하였고, 쌀파이에 볶음땅콩가루, 새싹땅콩가루를 첨가하여 쌀파이의 품질 특성을 분석하였다. 수분함량은 밀 파이에 비해 쌀파이가 낮았고, 볶음땅콩가루, 새싹 땅콩가루 등 부재료를 첨가했을 때 수분함량이 낮게 나타났다. pH는 밀파이에 비해 쌀로 만든 파이에서 pH가 낮게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가하였을 때 pH가 높게 나타났다. 반죽의 밀도는 밀파이에 비해 쌀로 만든 파이에서 밀도가 낮게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가했을 때 쌀파이보다는 밀도가 높게 나타났다. 손실률은 밀파이에 비해 쌀로 만든 파이에서 높게 나타났으며, 볶음땅콩가루나 새싹 땅콩가루를 첨가했을 때 쌀파이보다는 손실률이 낮게 나타났다. 쌀로 제조한 파이에서 볶음땅콩가루와 새싹땅콩가루를 첨가했을 때 명도(L)와 황색도(b)는 감소하고, 적색도(a)는 증가한 경향을 보였다. 쌀파이의 경도는 밀파이보다는 쌀가루로 만든 파이에서 경도가 증가하였으며, 볶음땅콩가루, 새싹땅콩가루를 첨가할수록 경도는 낮아졌다. 쌀파이의 지방산 조성은 포화 지방산은 myristic acid, palmitic acid, stearic acid로 나타났다. 단일불포화지방산은 주로 oleic acid로 구성된 것으로 확인되었고, 다가불포화지방산의 조성은 linoleic acid로 구성된 것으로 확인되었으며, 밀에 비해서 쌀가루로 제조한 파이에서 높게 나타났다.

땅콩을 발아시켜 새싹으로 키우게 되면 땅콩에 함유되어 있는 resveratrol과 asparagine 성분이 크게 증가된다는 보고가 있다. 이러한 사실을 바탕으로 땅콩새싹 추출물을 이용한 숙취해소음료를 개발하였 다. 본 연구에서는 땅콩새싹 추출물을 이용한 숙취해소 음료가 항산화 및 알코올분해효소 활성에 미치는 영향을 조사하기 위해서, 총 페놀 함량과 DPPH radical 소거활성 및 ADH와 ALDH 효소활성을 in vitro 및 in vivo 실험을 통하여 확인하였다. in vitro 실험결과 총 페놀 함량과 DPPH radical 소거활성에 있 어서는 두 가지 모두 땅콩새싹 숙취해소음료가 제품A보다는 약 6배, 제품B보다는 약 2배 정도로 높은 활성을 보였으며, ADH와 ALDH 효소활성은 제품A 보다 각각 약 40배와 약 7배 정도로 높게 나타났으 며, 제품B 보다는 약 20배와 약 2배 정도로 높게 나타났다. in vivo 실험을 통한 혈중 알코올농도는 시 간이 경과함에 따라 빠르게 감소하는 경향을 보였고, 아세트알데히드는 시간이 경과함에 따라 대조군에 비하여 빠르게 분해되는 것을 확인할 수 있었다. 따라서 땅콩새싹을 이용한 숙취해소 음료는 시중에 판 매되고 있는 숙취해소음료와 비교해 볼 때 항산화 및 알코올분해효소 활성에 효과적이라 판단된다.

To develop and industrialize functional foods containing peanut sprout extract (PSE) and powder (PSP), the present study investigated the quality characteristics and antioxidant effects of breads prepared with 0, 0.5, 1, 2, 2.5, 5, 7.5, and 10% PSE and PSP. The expansion ratio of the dough, the quality characteristics such as volume, weight, specific volume, baking loss, color, texture, and sensory preference were evaluated. There were significant differences in the bread volume and specific volume among the control, PSE and PSP groups (p<0.001). Additionally, the weight and baking loss were decreased with an increasing amount of PSP (p<0.001). As the amount of PSE and PSP were increased, the L value of the crumb decreased, whereas the a and b values of the crumb significantly increased (p<0.001), suggesting that the crumb color of the bread may be significancy (p<0.001). As the amount of PSE and PSP increased, the hardness of bread significantly and rapidly increased from 5%. Meanwhile, there was no significance in springiness among the control, PSE and PSP groups. The total resveratrol content and DPPH free radical-scavenging activity of the bread significantly increased depending on the amounts of PSE and PSP (p<0.001). In the overall acceptance test, no significant differences were observed in the color, flavour, or texture, however, the taste and overall acceptance were significantly decreased between the control and the PSE group. All the sensory characteristics in the PSP group were significantly reduced compared with the control. Considering the above results, it can be expected that the suitable amount of PSE and PSP substituted for wheat flour will be from 1.0 to 2.5%. Furthermore, follow-up studies are being carried out continuously.

This study investigated the quality characteristics and antioxidant activities of wet noodles as well as their cooking properties following the addition of peanut sprout extract (PSE) and powder (PSP), which are known to contain a significant level of resveratrol. Wet noodles were prepared with 0, 2.5, 5, 7.5 and 10% PSE and PSP. Quality characteristics such as increasing volume of noodle, water ratio, turbidity of cooking water and color, texture, and sensory evaluation were then assessed. Additionally, the total resveratrol content in the cooked noodles was analyzed by HPLC and DPPH free radical scavenging capacity. As the amount of PSE and PSP increased, the L value of wet and cooked noodles significantly decreased, whereas the a and b values increased (p<0.001). The L value of cooked noodles was significantly lower compared to wet noodles (p<0.001) whereas the a and b values were higher. For the cutting intensity properties of the cooked noodles, hardness was reduced with increasing amounts of PSE (p<0.001), and was significantly increased in proportion to the amount of PSP (p<0.05). Meanwhile, springiness was not significantly different in all groups. Total resveratrol content and free radical scavenging activity significantly increased in proportion to the amounts of PSE and PSP (p<0.001), especially in noodles containing 5%, 7.5% and 10% PSE and PSP. Finally, sensory evaluation of PSE noodle revealed that color, flavour, taste were significantly decreased (p<0.05). But there was no difference in overall acceptance among cooked noodles with 2.5% to 5% PSE comparison to the control. Sensory characteristics in the PSP noodle showed similar results. In conclusion, these findings suggest that peanut sprout extract and powder could be potentially used as functional food ingredients. In addition, up to 5% PSE and PSP can be substituted for wheat flour.

Background : We are Corporation of Reborn International that studies herbal medicine (Hydroponics Peanut sprout) and natural substance hydroponics. Our work is hydroponically grown peanut sprouts. This introduce, mouse allergic efficacy test and peanut tissue culture were performed. Methods and Results : The peanut sprouts have been widely used for long time of years in many Asian countries. P. sprouts germinated from peanuts, which contain 4 times higher resveratrol compounds than peanuts. The resveratrol have bioactivity effects as anti-inflammatory and anti-cancer. Especially, Our virgin premium peanut sprouts oil (cold pressure; low temperature extraction), natural substance oil produced mainly in peanut sprouts are used for valuable foods and cosmetic that supply essential fatty acids for humans as well as industrial raw functional materials production. In this work, large scale-up production of peanut sprout using hydroponics. Using extracts of peanut sprouts, various efficacy screening, animal test (in vivo, in vitro), and analyzes were also performed. Also, the culturing the peanut callus for increasing the contents of a specific useful ingredient were cultured in modified Murashige-Skoog/MS (sucrose 2%, agar 0.8%, pH 5.7) solid and liquid medium. It was examined that 0, 1, 3, 5, 10 ㎎/ℓ of NAA and 0, 1, 3, 5, 10 ㎎/ℓ of IBA were the callus and shoot induction. It's, developed sample model of food products of various formulations or form of including from peanut sprout extracts. Conclusion : The essential amino acids (composition unsaturated fatty acid) and resveratrol were abound to the extracts. Also, The blood circulation and allergy improvement effect was excellent. And toxicity were not detected in efficacy. Tissue culture screening work, It’s examined that〈 1.0 ㎎/ℓ of NAA and〈 3.0 ㎎/ℓ of IBA were the best composition. However, depending on the purpose of securing the functional material, a more detailed investigation is needed. So, future work is induce roots callus and shoot. The shown results can be applied as sources for functional food, cosmetic, pharmaceuticals, and material.