초록 ▼

1. 떫은 감과 연시의 페놀성 물질
떫은 감의 연시제조 전 후 변색물질인 폴리페놀성 물질의 변화 및 변색관련 표준물질의 농도별, 변색방지제 처리별 안정화 조사
2. 연시퓨레 제조기법 개발
기계적, 효소적 처리방법에 의해 제조한 연시퓨레의 가공, 저장중색도, 탄닌, 미세구조, 입도분포 등의 변화를 조사함과 동시에 이들 결과를 토대로 가공, 저장시 발생할 수 있는 변색방지를 위해 산미료, 산화방지제의 첨가, 효과
3. 새로운 형태의 제품 개발
떫은 감의 수확을 용이하게 하기 위해 무작위로 수확할 경우 발생되는

1. 떫은 감과 연시의 페놀성 물질
떫은 감의 연시제조 전 후 변색물질인 폴리페놀성 물질의 변화 및 변색관련 표준물질의 농도별, 변색방지제 처리별 안정화 조사
2. 연시퓨레 제조기법 개발
기계적, 효소적 처리방법에 의해 제조한 연시퓨레의 가공, 저장중색도, 탄닌, 미세구조, 입도분포 등의 변화를 조사함과 동시에 이들 결과를 토대로 가공, 저장시 발생할 수 있는 변색방지를 위해 산미료, 산화방지제의 첨가, 효과
3. 새로운 형태의 제품 개발
떫은 감의 수확을 용이하게 하기 위해 무작위로 수확할 경우 발생되는 손상과 형태의 감을 연시화하고, 이를 통하여 얻은 연시퓨레의 가공 및 살균으로 인한 저장중 발생할 수 있는 응결, 침전 및 흰점발생 등의 문제점을 해결한 음료와 푸딩 제품

Abstract ▼

I. Title Studies on the Utilization of Astringent Persimmon II. Objectives and Significance Although an astringent persimmon is easily turned into soft persimmon through the softening process, harvesting it without creating damage on it surface causes many problems such as excessive labors need

I. Title Studies on the Utilization of Astringent Persimmon II. Objectives and Significance Although an astringent persimmon is easily turned into soft persimmon through the softening process, harvesting it without creating damage on it surface causes many problems such as excessive labors needed for harvest. In addition, damaged astringent persimmon is known as not a suitable subject for the processing since its' qualities vary significantly during process. Such factors limit its' maximum utilization. Therefore, utilization of damaged astringent persimmons produced by at random harvest for various processing must be seriously considered for its' maximum utilization. To achieve this purpose, it is necessary to investigate properties of persimon and develop new processed products from it . III. Scope 1. Phenolic compounds in astringent and soft persimmons Changes in phenolic compounds of astringent persimmons before and after softening process were investigated. Also, stability of phenolic compounds with addition of substances for preventing discoloration was studied. 2. Development of the technique for producing soft persimmon puree Changes in color, tannins, micro structure and particle distribution of soft puree processed either by mechanical or enzymatic treatment during process and storage were examined. At the same time, techniques for preventing discoloration possibly occurred in the product during process and storage were developed by adding acidulants and antioxidants. 3. Development of new type of product After astringent persimmons turned into soft persimmons new types of beverage and pudding products were developed. These new products had no such problems as coagulation, precipitation and production of white spots which were usually encountered during sterilization of puree. IV. Major Results and Conclusion To maximize utilization of soft persimmons the causes of quality defects occurred during various processes were investigated, and industry-applicable processes for beverage, pudding, and puree products were developed through various tests. 1. Phenolic compounds in astringent and soft persimmons. Polyphenols in soft persimmons were mainly composed of catechin and chlorogenic acid. Although contents of phenolic compounds were reduced during the softening process, little change in the ratio of catechin to total phenolic compounds was observed. Most of phenolic compounds in damaged astringent persimmons were existed in the high molecular weight fraction and more phenolic compounds were extracted at the temperature higher than room temperature. When tannins in the cells of astringent persimmons were exposured to microscopic observation, most of tannins were found in outer cells regardless of species. Tannin cells were mainly oval and rectangular shaped. 2. Development of techniques for stabilizing discoloring compounds To prevent discoloration of astringent persimmons, properties of discoloring agents, mainly phenolic compounds, and anti-discoloring agents such as vit C, citric acid, and L-cystein were evaluated. To evaluate discoloring abilities of phenolic compounds, 0.3% of catechol, chlorogenic acid, and (+)catechin were dissolved separately into water or 80% methanol. Among three phenolic compounds, (+)catechin showed the most distinct brown color followed by catechol and chlorogenic acid. With presence of various amounts of anti-discoloring agents, however, discoloring of phenolic compounds was significantly reduced. Chlorogenic acid was stable both in water and 80% methanol resulting in no browning observed even with high concentrations or addition of anti-discoloring agents. When properties of colorants extracted after enzymatic treatment were evaluated, anti-discoloring agents significantly reduced browning of soluble tannins. 3. Porperties of soft persimmon puree and prevention of discoloring. A. Properties of soft persimmon puree An enzymatic treatment on damaged soft persimmons showed better results in rheology and color in puree products than mechanical treatment when both were compared as pre-treatments. When properties of single cell suspension of soft persimmons processed by the enzymatic maceration of damaged astringent ones were investigated, stable cell separation was accomplished by the cell separating enzyme at 30℃ for 90 min. B. Preventing discoloration of soft persimmon puree For soft puree process, water was added to frozen soft persimmons with the ratio of 2:1(w/w) and the mixture was ground by colloid mill. Although color was still good after addition of citric acid, vitamin C, and L-cystein, altogether or separately, to the ground mixture with various concentrations followed by pasteurization, cohesiveness was increased resulting in poorer quality than the puree processed by enzymatic treatment. Generally, the color of ground mixture turned into brown after pasteurization with decreased redness and increased yellowness. 4. Product development using soft persimmon A. Beverage Development of beverage products from damaged soft persimmons was achieved by adding 2 volumes of distilled water and 0.05% of cell separating enzymes to pretreated soft persimmons. Then, the mixture was stored at 30℃ for 90 mins, filtered and artificial colorants, sugars and acidulants such as vitamin C and citric acid were added and dissolved by stirring. After that, beverage products were produced by pasteurization at 85-95℃ for 10-30 sec followed by capping and cooling. During storage of beverage products at 35℃ for 4 wks, no significant differences in pH and solid contents were observed before and after pasteurization. However, brightness(L values) and redness(a values) tended to decrease during storage. Although sensory evaluations for flavor and taste were getting worse during storage, no statistical difference was observed. B. Pudding Pudding was processed by adding 0.05% of cell separating enzyme to pretreated soft persimmons and stored at 30℃ for 90 mins after filteration. The one mixture of acidulants, artificial colorants and sugars was added to the other mixture of agar and gelatin which were added for gel formation. Then, the mixture was stirred, stuffed, sealed, pasteurized in boiling water and cooled. V. Application of the Results With the experimental results obtained from this study, commercialization of damaged astringent persimmons will be achieved through developing various types of products such as beverage, puree and pudding. Also, all the results obtained from this study will be published on domestic as well as international journals.

목차 Contents

• 표지 ...1
• 머리말 ...3
• 요약문 ...5
• SUMMARY ...10
• CONTENTS ...16
• 목차 ...19
• 제1장 서론...22
• 제2장 국내외 기술개발 현황...24
• 제3장 연구개발수행 내용 및 결과...30
• 제1절 재료 및 방법...30
• 1. 재료...30
• 2. 실험방법...30
• 가. 떫은 감과 연시의 페놀성 물질...30
• (1) 떫은 감과 연시중 페놀성 물질의 검색...30
• (2) 연시의 페놀성 물질중 고분자량 분획의 정량...32
• (3) 미세구조의 관찰...33
• 나. 변색관련물질의 안정화 기법 개발...33
• (1) 주요 페놀성 물질의 갈변도...33
• (2) 떫은 감의 변색 방지...34
• 다. 연시퓨레 특성 및 변색방지...34
• (1) 연시퓨레 특성...34
• (가) 반응률...34
• (나) 당도...34
• (다) 색도...35
• (라) 입도분포...35
• (마) 세포수...35
• (2) 연시퓨레의 변색방지...35
• 라. 연시음료 개발...36
• (1) 연시퓨레의 기계적 처리를 이용한 음료 개발...36
• (2) 연시퓨레의 효소적 처리를 이용한 음료 개발...36
• 마. 연시푸딩 개발...36
• 제2절 결과 및 고찰...37
• 1. 떫은 감과 연시의 페놀성 물질...37
• 가. 떫은 감과 연시중 페놀성 물질 검색...37
• 나. 연시의 페놀성 물질중 고분자량 분획의 정량...39
• 다. 미세구조의 관찰...41
• 2. 변색관련물질의 안정화 기법 개발...41
• 가. 주요 페놀성 물질의 갈변도...41
• 나. 떫은 감의 변색 방지...47
• 3. 연시퓨레 특성 및 변색방지...47
• 가. 연시퓨레의 특성...47
• 나. 연시퓨레의 변색방지...48
• 4. 연시음료 개발...58
• 가. 연시퓨레의 기계적 처리를 이용한 음료 개발...58
• 나. 연시퓨레의 효소적 처리를 이용한 음료 개발...62
• 5. 연시를 이용한 푸딩 개발...66
• 6. 연시음료 산업화를 위한 기본자료...69
• 제4장 연구개발목표 달성도 및 대외기여도...70
• 제5장 연구개발결과의 활용계획...71
• 제6장 참고문헌...72