Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Chemical Composition and Nutritional Characteristics of Lentils(Lens culinaris), and Their Application in the Food Industry: A Review

렌즈콩의 영양성분과 생리활성 및 식품산업의 응용

  • Min, Myung-Ja (Major in Cosmetic Engineering, Department of Chemical Engineering, Graduate School of Chosun University) ;
  • Shin, Hyun-Jae (Major in Cosmetic Engineering, Department of Chemical Engineering, Graduate School of Chosun University)
  • 민명자 (조선대학교 대학원 화학공학과, 향장공학) ;
  • 신현재 (조선대학교 대학원 화학공학과, 향장공학)
  • Received : 2015.01.29
  • Accepted : 2015.03.30
  • Published : 2015.06.30
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Abstract

Lentils (Lens culinaris) are a nutritious and popular food throughout the world. This review provides an overview of the nutritional and functional properties of lentils. Lentils have high nutritional value: high protein, high fiber, low fat, and a variety of minerals. The addition of lentils to other foods could enhance their health benefits. Additionally, there is no decrease in the amino acid content in lentils when cooked; rather, the amino acids increased and the phytic acids decreased. Lentils are generally known to have biomedical functions including antioxidative, anti-cancer, anti-inflammatory, antihypertensive, and thrombolytic properties. The data presented here show that fermentation would increase the amount of bioactive substances in the beans. Therefore, fermentation techniques could be a new approach to produce lentil-based foods. They are also eco-friendly, cost-effective, and feasible processes. This review has suggested a future development of new lentil-related foods using traditional fermentation technology.

본 총설에서는 렌즈콩 영양성분 함량과 특성 그리고 그동안 응용된 식품을 조사하여 식품관련 산업에 필요한 기초자료로 활용하고자 하였다. 영양성분 함량 조사 결과 렌즈콩은 산지에 따라서 차이는 있으나 고단백질, 저지방, 식이섬유, 저항 탄수화물을 함유하고, 아미노산의 함량 비교에서는 천연의 상태에서 요리된 후에도 영양의 손실이 크지 않음이 확인되었다. 특히 다양한 무기질이 풍부하여 무기질 결핍의 위험에 노출된 사람들의 좋은 식품원료로 확인되었다. 특히 항암, 항종양, 항산화, 항고혈압 효과들과 같은 다양한 생리활성들이 보고되고 있다. 지금까지 렌즈콩은 콩과 콩가루의 형태로 식품소재로 응용되어 왔다. 일부 발아 또는 발아의 기술을 이용한 콩나물이나 유산균 음료, 치즈 등이 생산되기도 하였다. 그러나 본격적인 콩의 발효기술을 렌즈콩에 이용하는 것은 극히 제한적이었다. 특히 소화 흡수율이 높고 우수한 혈전분해능과 다양한 생리활성을 나타낸 청국장 제조 관련 기술을 렌즈콩 발효에 이용하려는 연구는 아직 초기 단계라고 할 수 있다. 발효의 효과는 가수분해 효소에 의해서 저분자 펩타이드를 증가시키고 항산화활성, 지질의 산화를 억제하는 중요한 역할을 하며 금속 킬레이트 능력, 라디칼 소거능, 불포화 지방산에 대한 높은 결합력 등이 있을 수 있다. 음식문화 또한 다양해지고 있어서 건강에 유익하며, 우리의 기호에 알맞은 식품의 개발이 절실히 필요하다. 그러므로 영양학적 성분으로 우수한 특성과 효능이 확인된 렌즈콩과 청국장 발효기술을 접목한 렌즈콩 청국장 혹은 발효 렌즈콩 제품의 미래는 무척 밝다고 사료된다.

Keywords

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