메밀의 국내외 생산동향과 전망

김수정,손황배,서종택,김금희,홍수영,김기덕,장동칠,구본철,김율호 한국국제농업개발학회 2017 韓國國際農業開發學會誌 Vol.29 No.3

Buckwheat is a major food crop with a world production of 1.9 million tons. This study analyzes the domestic and overseas production trends of buckwheat and presents supply and demand forecasts to provide basic data for stable production of buckwheat. Asia has the largest cultivated area of buckwheat and its production has been increasing not only in Asia but also in Europe. Notably, the trend of buckwheat production is steadily increasing in the Americas and some African countries. The top 5 producers of buckwheat are Russia, China, Ukraine, France and Poland. In particular, China and Russia accounts for 64% of the total production. Among the 28 producing countries, Korea placed 11 ~ 17th in production rank, which is at the middle of the total countries. In Korea, the cultivation of buckwheat started in 1961 covering 21,548 ha, and peaked at 27,417 ha in 1968, but then decreased to 2,095 ha in 2014. However, in 2016, the cultivated area has slightly increased to 3,177 ha. The recent interest in health foods has raised the domestic demand for buckwheat. The annual consumption of buckwheat per capita in 2016 is 80 g, and domestic self-sufficiency rate is 62.2% in 2016 which is higher than other grains. Buckwheat is currently consumed in the form of flour, buckwheat groat, etc., including noodles, which accounts for more than 96% of the total processed form of buckwheat. The market for buckwheat is expected to expand with the creation of buckwheat beverages with high added value like buckwheat tea.

메밀가루에 의한 기관지유발시험 양성인 소아 야간 천식 2 례 - 메밀베개 사용에 의한 호흡기를 통한 감작례 -

이수영(Soo Young Lee),홍창호(Chang Ho Hong) 대한소아알레르기호흡기학회 1995 소아알레르기 및 호흡기학회지 Vol.5 No.2

The buckwheat flour is well known as a extremely potent food allergen which are sensitized per oral and respiratory tract, Buckwheat flour causes bronchial asthma, acute urticaria, atopic dermatitis, and occasionally anaphylactic shock could be encountered. In Korea and Japan, children have been used pillows filled with buckwheat-chaff, and almost always the buckwheat-chaff were contaminated with some amounts of buckwheat flour. Therefore, the pillows may play on an important source of buckwheat sensitization in atopic children. We experienced two cases of childhood nocturnal asthma (4.2 years old male and 7.1 years old male) with more than 12 months of duration of severe cough and intermittent wheezing, starting about 30 minute to 2 hours after sleep. They also experienced improvements of nocturnal cough during the travel when their buckwheat-chaff pillows were not used. They showed strong positive skin reactions to buckwheat, however the reactions to house dust mites and several pollens were weakly positive or negative. The total IgE antibody levels by RIA (radioimmunoassay) in two cases were 339 IU/ml and 245 IU/ml (age matched normal range’ 0-101 IU/ml) and the levels of buckwheat flour specific IgE antibodies were 95.66 IU/ml and 73.03 IU/ml, respectively. Inhalation of the supernatant of 1:10 wt/vol crude Korean buckwheat flour (in case 1) or real powder of buckwheat flour (in case 2) led to dual asthmatic responses in both cases, but did not induce acute urticaria or eczema. They have been doing well without developing any symptoms after the elimination of their pillows filled with buckwheat-chaff, and no medications were needed any longer. In conclusion, the pillow with buckwheat-chaff is an important cause of asthma in these cases, and the buckwheat sensitization per respiratory route should be considered as one of the causes of childhood nocturnal asthma in some local areas in Korea.

일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성

조은자,김운진,양미옥,Cho, Eun-Ja,Kim, Woon-Jin,Yang, Mi-Ok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

메밀을 이용한 우리나라 전통음식에 대한 문헌적 고찰 : - 1400년 ~ 1800년대 문헌을 중심으로 -

최영진(Choi, Young-Jin) 한국식공간학회 2020 식공간연구 Vol.15 No.3

1400년대에서 1800년대까지 우리나라 고문헌에 기록된 메밀을 활용한 음식의 종류와 조리법 상의 특징을 살펴본 결과, 메밀을 활용한 전통음식은 26종의 문헌에서 총 78회 기록되어 있었다. 메밀을 음식으로 활용할 때는 낟알로 이용하지 않고 모두 가루내어 활용하였으며 주식으로는 국수, 만두에서 밀가루 대신, 떡이나 한과에서는 쌀가루 대신 활용하였음을 알 수 있었다. 메밀을 음식으로 활용할 때, 주식으로 이용한 경우, 떡과 한과류로 이용된 경우와 발효식품으로 이용한 경우의 세 가지로 구분할 수 있었다. 주식으로 이용할 경우 메밀국수와 만두로 가장 많이 이용하였고, 떡으로 이용할 때는 주로 기름에 지지는 조리법을 활용하였다. 또한, 많지는 않지만, 발효식품으로도 활용하였다. 이렇듯 메밀은 우리의 전통음식에서 다양하게 활용되었음을 알 수 있었다. 하지만 지금은 대표적인 메밀 음식인 메밀묵에 대한 기록은 없었으며, 지금은 없어진 음식도 있었으며, 지금과는 완전히 다른 음식의 이름으로 기록되어 있어, 음식의 이름과 조리법이 변화하는 과정에 있음을 알 수 있었다. 또한 꿩고기, 산약, 마 등의 다양한 재료를 메밀가루와 섞어서 활용하여 건강식품으로도 활용하였음을 알 수 있어 건강식품으로서의 메밀의 가능성과 활용성을 확인할 수 있었다. By analyzing the Korean literature from the 1400s to the 1800s, I could identify the kinds and characteristics of the food using buckwheat. The result is that the number of traditional Korean food using buckwheat is 18 kinds in 26 literature. Buckwheat was basically consumed after being ground into powder and when using buckwheat as a staple food, it was a substitute for (wheat) flour, while it replaced rice flour in making rice cakes or traditional cookies. Three different cases of buckwheat consumption are: 1) using buckwheat as a staple food; 2) making rice cakes or traditional cookies; 3) fermented food. In the case of staple food, popular dishes were buckwheat noodles and dumplings. In making a rice cake with it, people usually chose to oil fry it. Last, buckwheat was also consumed for a fermented food, but not very often. Therefore, this study shows that Korean people used buckwheat in various ways in traditional food. Interestingly, however, there was no record of buckwheat jelly, a representative buckwheat food of these days and there were also some buckwheat foods that are now gone and it is indicated that the names and recipes of buckwheat foods are in the process of changing. Finally it is revealed that various ingredients were mixed with buckwheat flour for a nutrient packed healthy dish, confirming the possibility and applicability of buckwheat as a healthy food.

타타리메밀싹의 루틴 함량 향상을 위한 LED 광량 효과와 항산화 활성

신지영(Jiyoung Shin),강민재(Min-jae Kang),김현정(Hyeon-jeong Kim),박지인(Ji-In Park),양지영(Ji-young Yang),김군도(Gun-Do Kim) 한국생명과학회 2018 생명과학회지 Vol.28 No.8

본 연구는 메밀의 발아 조건을 달리하여 메밀싹에서 생리활성 물질인 루틴의 함량을 높이고자 하였다. 가장 많이 재배되는 일반메밀과 타타리메밀을 이용하였고, 두 종자의 루틴 함량을 비교한 결과, 타타리메밀의 루틴 함량이 487 ppm으로 일반메밀과 비교하여 약 36배 높게 나타났다. 발아 후 싹으로 성장에 따른 루틴 함량을 분석한 결과, 일반메밀과 타타리메밀의 싹 모두 길이 생장에 따라서 루틴 함량도 증가하는 경향을 나타내었다 또한, 발아 및 싹의 성장 시에 빛을 조사한 일반메밀과 타타리메밀의 싹은 루틴 함량이 빛을 조사하지 않은 경우에 비해 상대적으로 높았다. 타타리메밀의 경우 10 cm 이상의 싹은 4,579 ppm(빛을 조사하지 않은 경우), 5,160 ppm(빛을 조사한 경우)로 나타났다. 메밀싹의 성장 시에 빛이 루틴의 합성에 영향을 끼지는 것으로 판단되었다. 이에 LED 빛의 세기를 2,000 Lux에서 22,000 Lux까지 점차 증가시키면서 타타리메밀싹을 제조하였고, 가장 높은 세기인 22,000 Lux에서 가장 높은 루틴 함량을 가졌다. 타타리메밀싹의 열수 추출물은 85.47 ppm, 에탄올 추출물의 경우에는 1,225.85 ppm의 루틴 함량을 나타내었다. 14,000 Lux까지는 급격하게 루틴 함량이 증가하였으나, 그 후에는 증가 폭이 줄어들어 메밀싹은 14,000 Lux에서 10 cm 이상 성장한 것이 최적의 루틴을 포함하는 메밀싹 제조에 가장 적합하다고 판단되었다. 열처리(70~90℃의 온도 범위)를 한 추출물의 루틴 함량이 미처리군과 비교하여 유의적인 차이를 나타내지 않았다. 이 결과 메밀에서 추출한 루틴은 열안정성을 가진다고 판단되었다. This study aimed to enhance rutin contents by controlling germination condition for manufacturing buckwheat sprouts. Two kinds of buckwheat, a common buckwheat (Fagopyrum esculentum Moench) and a tartary buckwheat (Fagopyrum tataricum Gaertner) were used. By comparing the rutin content of two buckwheats, tartary buckwheat was 487 ppm, about 36 times higher than common buckwheat. Both common buckwheat and tartary buckwheat which germinated and grew under the light had higher rutin content relatively. In case of tartary buckwheat, rutin content of over 10 cm sprout was 4,579 ppm (without the light), and 5,160 ppm (with the light). Furthermore, tartary buckwheat was germinated and grew under different light strengths from 2,000 to 22,000 Lux. The rutin contents of tartary buckwheat sprout that was grown under the 22,000 Lux light was the highest. The rutin content was increased dramatically at 14,000 Lux of light. From 14,000 to 22,000 Lux, there was a little change on rutin content. Therefore, the condition of 14,000 Lux light was determined optimal for manufacturing tartary buckwheat sprouts. Also, rutin contents of extracts treated with 60, 70, 80 and 90℃ during different time had no significant difference. Therefore, rutin of tartary buckwheat sprout extract had thermostability up to 90℃.

Allergenic potential and enzymatic resistance of buckwheat

Sujin Lee,Youngshin Han,Jeong-Ryong Do,Sangsuk Oh 한국영양학회 2013 Nutrition Research and Practice Vol.7 No.1

Buckwheat is known as a health food but is one of the major food allergens triggering potentially fatal anaphylaxis in Asia, especially in Japan and Korea. This study was conducted to investigate the characteristic of enzymatic resistance of buckwheat protein and allergenic potential. Enzymatic resistance of buckwheat protein was performed with in vitro digestibility test in simulated gastric fluid (SGF), pH 1.2, using pepsin and simulated intestinal fluid (SIF) using chymotrypsin. Reactivity of buckwheat proteins to human IgE was performed using six allergic patients sensitized to buckwheat. Buckwheat’s IgE levels were measured using the Phadia UniCAP-system. Buckwheat protein, 16 kDa, still remained after 30 min treatment of pepsin on SDS-PAGE. Even though 16 kDa almost disappeared after 60 min treatment, two out of the six buckwheat patients’ sera showed reactivity to hydrolysate after 60 min treatment, indicating that allergenicity still remained. In simulated intestinal fluid (SIF) using chymotrypsin, buckwheat protein, 24 kDa, showed resistance to hydrolysis with chymotrypsin on SDS-PAGE, and still had allergenicity based on the result of ELISA. Our results suggest that buckwheat proteins have strong resistance to enzyme degradation. This may be attributed in part to the allergenic potential of buckwheat. Further study should be continued regarding buckwheat allergy.

Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity

Dong-Eun Sung,Jeongok Lee,Youngshin Han,Dong-Hwa Shon,Kangmo Ahn,Sangsuk Oh,Jeong-Ryong Do 한국영양학회 2014 Nutrition Research and Practice Vol.8 No.3

BACKGROUND/OBJECTIVES: Due to its beneficial health effects, use of buckwheat has shown a continuous increase, and concerns regarding the allergic property of buckwheat have also increased. This study was conducted for evaluation of the hydrolytic effects of seven commercial proteases on buckwheat allergens and its allergenicity. MATERIALS/METHODS: Extracted buckwheat protein was hydrolyzed by seven proteolytic enzymes at individual optimum temperature and pH for four hours. Analysis was then performed using SDS-PAGE, immunoblotting, and competitive inhibition ELISA (ciELISA) with rabbit antiserum to buckwheat protein, and direct ELISA with pooled serum of 21 buckwheat-sensitive patients. RESULTS: Alkaline protease, classified as serine peptidase, was most effective in reducing allergenicity of buckwheat protein. It caused decomposition of the whole buckwheat protein, as shown on SDS-PAGE, and results of immunoblotting showed that the rabbit antiserum to buckwheat protein no longer recognized it as an antigen. Allergenicity showed a decrease of more than 50% when pooled serum of patients was used in ELISA. Two proteolytic enzymes from Aspergillus sp. could not hydrolyze buckwheat allergens effectively, and the allergenicity even appeared to increase. CONCLUSIONS: Serine-type peptidases appeared to show a relatively effective reduction of buckwheat allergenicity. However, the antigenicity measured using rabbit antiserum did not correspond to the allergenicity measured using sera from human patients. Production of less allergenic buckwheat protein may be possible using enzymatic hydrolysis.

단메밀과 타타리메밀의 페놀화합물 함량 비교

박병재,권순미,박종인,장광진,박철호,Park Byoung-Jae,Kwon Soon Mi,Park Jong In,Chang Kwang Jin,Park Cheol Ho 한국작물학회 2005 한국작물학회지 Vol.50 No.suppl1

본 연구는 단메밀과 타타리메밀의 페놀성화합물의 함량을 측정하고 분석, 평가한으로써 생리활성 연구의 기초 자료와 건강기능성 식품소재 개발에도 이용될 수 있는 유용한 기초 자료를 얻고자 수행하였다. 1. 총 페놀의 함량은 타타리메밀 종자가 단메밀 종자보다 약 2배정도 높게 나타났다. 총 페놀 중의 플라보노이드 함량은 단메밀이 약 $50\%$, 타타리메밀이 약 $95\%$를 차지하고 있다. 단메밀과 타타리메밀의 총 페놀 및 플라보노이드 함량은 메밀쌀이 메밀껍질보다 높았으나, 단메밀의 플라보노이드 함량은 메밀껍질 더 높았다. 3. 단메밀의 rutin함량은 메밀껍질(25.2 mg/100g)>껍질을 벗기지 않은 종자(19.8 mg/100 g)>메밀쌀(12.8 mg/100 g)의 순으로 높았으나, 타타리메밀은 메밀쌀(2042.1mg/100g)>껍질을 벗기지 않은 종자(1375.8 mg/100g)>메밀껍질(138.7 mg/100 g)의 순으로 높게 나타났다. 식물체 부위별 rutin의 함량은 단메밀이 메밀싹>잎>줄기>종자의 순이고, 타타리메밀은 잎enli메밀싹>종자>줄기의 순으로 나타났다. 모든 부위에서 타타리메밀이 단메밀보다 높은 rutin함량을 나타냈다. 4. 단메밀과 타타리메밀 종자의 flavanols함량은 큰 차이를 보이지 않았으나, 잎, 줄기, 싹나물부위의 함량은 타타리메밀이 높은 경향을 보였고, 두 종의 flavonols의 함량도 단메밀보다 타타리메밀에서 월등히 높은 경향을 보였다. 5. 식물체 부위별 flavanols의 함량은 단메밀과 타타리메밀의 메밀싹>잎>줄기>종자의 순으로 높게 나타났다. 모든 부위에서 catechin> Epicatechin> Epicatechingallate의 순으로 높게 나타났으나, 메밀싹은 두 종 모두 Epicatechingallate의 함량이 종자의 약 $30\~40$배, 잎, 줄기보다 약 $15\~20$배가량 높았다. This study was carried out to determine total contents of phenol and flavonoid in common and tartary buckwheat for the purpose of developing new kind of functional food with buckwheat materials. Total content of phenol and flavonoid in seeds of tartary buckwheat were higher than that of common buckwheat. It showed same tendency in groats and hulls. Total content of phenol and flavonoid in groats showed higher than hulls in tartary buckwheat while those of hulls was a little higher than groats in common buckwheat seed. Rutin content in common buckwheat was higher in odor of the hulls (25.2 mg/100 g)>dehulled seed(19.8 mg/100 g)>groats (12.8mg/100 g). But tartary buckwheat was higher in oder of the groats(2042.1 mg/100 g)>dehulled seed (1375.8 mg/100 g)>hulls(138.7 mg/100 g). Flavanol content in dehulled seeds of the tartary and common buckwheat did not show the difference. However, flavanol contents in leaf, stem and spouts of tartary buckwheat were respectively higher than in those of common. Among the flavanols, catechin content was highest in all plant parts of their buckwheat and also was higher in odor of epicatechin>epicatechingallate. However, epicatechingallate content in sprouts of both buckwheat species was about 30-40 times higher than seeds.

메밀의 생리활성물질을 이용한 기능성화장품 소재화 검토

이현화 한국피부과학연구원 2008 대한피부미용학회지 Vol.6 No.2

In recent years, the interest in herbal medicinal products, especially in the field of dermatology and cosmetics, has risen enormously. Among the many kinds of plants, buckwheat is an alternative crop belonging to the Polygonaceae family. Two species of buckwheat are the main ones cultivated world-wide, namely, Fagopyrum esculentum Moehch and Fagopyrum Tartaricum Gaerth. The former is known as 'common buckwheat' and the latter as 'tartary buckwheat'. F. esculentum is the main from cultivated in Korea. Buckwheat's major health-promoting roles are anti-oxidative, anti-inflammatory and anti-hypertensive effects that originated mostly from the actions of flavonoids. Flavonoids are plant phytochemicals that cannot be synthesized by human. Abrupt increases in these flavonoids in buckwheat seeds occur during germination. In this report we studied the differences between common buckwheat and tartary buckwheat and also, between buckwheat seed and buckwheat germinated. In addition, we confirmed various bioactivities of buckwheat germinated which would be contributed to develop new functional cosmetics. From the above results, we suggest buckwheat germinaged has a sufficient potentiality to be utilized as cosmetics natural materials and we will carry out to make some specific cosmetics and to test their effectiveness in the near future.

Clinical and laboratory findings of childhood buckwheat allergy in a single tertiary hospital

Kyujung Park,Kyung Uk Jeong,Soo-Young Lee 대한소아청소년과학회 2016 Clinical and Experimental Pediatrics (CEP) Vol.59 No.10

Purpose: Buckwheat allergy is one of the most severe types of food allergy in some countries, especially among children. However, few studies have investigated this condition. The aim of this study was to report the clinical and laboratory findings in Korean children with buckwheat allergy. Methods: Thirty-seven subjects, aged 1 to 14 years, were enrolled by retrospective medical record review from January 2000 through May 2015 at the Department of Pediatrics in Ajou University Hospi- tal. The demographic profile, previous exposure to buckwheat pillows, clinical symptoms, and laboratory findings of each subject were recorded. Results: Twenty-six of the 37 children had immediate-type allergic symptoms to buckwheat, while 11 subjects were tolerant to buckwheat. Seventeen out of 26 buckwheat allergic children (65.4%) had anaphylaxis. The median buckwheat specific IgE level in the buckwheat allergic group (7.71 kUA/L) was significantly higher (P<0.001) than in the buckwheat tolerant group (0.08 kUA/L) with an optimal cutoff value of 1.27 kUA/L (sensitivity 84.6%, specificity 100%). When adjusted for age, the difference between the 2 groups showed no statistical significance (P=0.063). In subjects who had anaphylaxis, buckwheat-specific IgE levels ranged from 0.37 to 100 kUA/L. Conclusion: Almost two-thirds of buckwheat-allergic children had anaphylaxis, and a wide-range of buckwheat specific IgE levels were observed in these children. Anaphylaxis occurred in a subject with a remarkably low IgE level (0.37 kUA/L).