한국콩연구회

본 논문은 천연물(알로에, 계피, 감초) 첨가 청국장의 관능평가와 아토피 환자에서의 임상적 효능 평가를 연구한 논문으로 주요 내용으로는 항 알레르기성이 있다고 예상되는 3가지 천연물(알로에, 계피, 감초) 추출액을 첨가하여 발효시킨 청국장의 관능 특성을 평가하고 콩에 알레르기를 지니고 있는 아토피환자를 대상으로 그 항원성을 평가한 것을 근거로 관능평가 결과 알로에 추출액을 첨가한 청국장이 일반 청국장이나 다른재료(계피,감초)의 추출액을 첨가한 청국장 보다 유의적으로 더 높은 점수를 얻음으로서 청국장의 품질을 향상시키는 것으로 나타났다는 내용이다.

The purpose of this study was to develop the antiallergic and hypoallergic fennented soybean foods without side effect. We manufactured Chungkukjang with addition of herbal (aloe, cinamon, licorice root) extract. Sensory evaluation was performed to evaluate the acceptability by the consumer. Clinical evaluation was performed with 10 atopic dermatitis (AD) patients who showed positive reaction with specific IgE and skin prick test. Cross-over study between nonnal Chungkukjang and Chungkukjang with aloe extract was performed. In sensory evaluation, Chungkukjang with aloe extract obtained best score overall. In clinical evaluation, 7 out of 10 AD patients showed positive reaction to soy-bean and 4 out of 10 AD patients showed positive reaction to normal Chungkukjang. 2 out of 10 AD patients showed positive reaction to Chungkukjang with aloe extract. In conclusion, Chungkukjang could be recommended as functional food with hypoallergic effect. As adding aloe extract to Chungkukjang, hypo allergic effect was increased.

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Literature cited

알로에, 계피, 감초, 청국장, 관능평가, 아토피, chungkukjang, atopy, aloe, cinamon, licorice root, 감초청국장, 발효식품, 알레르기, 추출물, 제니스테인, 항암, 고혈압, 콜레스테롤, 면역, 아토피피부염