초록

가. 쥬스류의 제조 1) 무쥬스 제조공정의 효율화 2) 오이, 당근쥬스의 제조 및 저장성 조사 3) 오이, 당근쥬스의 품질향상나. 조미압축성형배추 제품 1) 전처리 방법의 조사 2) 인스턴트국류의 제조 및 저장성 조사

Abstract ▼

This report describes the results of research on the development of functional beverage with vegetables.The major aims of this research were on the improvement of effectiveness in the radish juice production, the development and storability of cucumber and radish juice and the blanching condition an

This report describes the results of research on the development of functional beverage with vegetables.The major aims of this research were on the improvement of effectiveness in the radish juice production, the development and storability of cucumber and radish juice and the blanching condition and diversification of seasoned and compressed cabbage product.In addition to above work, research on the functional properties of vegetable juices was carried out.The results obtained from the studies could be summarized as follows.1. Effective radish juice production could be possible after removing the precipitate formed by lowering pH near to 4, and the desmutagenicity of juice on cigarette smoke condensate and 2-aminofluorene was maintained at that pH condition.2. Cucumber juice and carrot juice were produced using the same procedure at that of radish juice, and it was shown that carbonation and storage at low temperature inhibited the formation of brown color and precipitate.For color improvement of cucumber juice and carrot juice, sodium copper chlorophyllin and 10% water soluble β-carotene were also used, respectively.3. Ethanol extract of cucumber cake remained after juice production exhibited the desmutagenicity on the carcinogens such as benzo(a) pyrene, 2-aminofluorene, ethidium bromide, cigarette smoke condensate and methanol extract of charred saury pike. Paste obtained from enzymatic digestion (pectinase and cellulase) of carrot cake was mixed with carrot juice and as a result, it was possible to make new type of beverage enhancing the β-carotene content and color.4. Through the study on pretreatment for improvement of reconsititution and reconstruction rate of the compressed cabbage product, it could be concluded that better pretreatment before drying was the blanching after freezing at lower temperature as possible.5. For the diversification of the instant cabbage product, cabbage soup, cabbage fermented-soybean soup, and cabbage tufu-bean paste soup was manufactured, and storage for 50 days was possible at -20℃ and 5℃.

목차 Contents

• 제1장 무, 오이, 당근, 배추를 소재로 한 가공식품 개발...21
• 제1절 서 론...21
• 제2절 재료 및 방법...22
• 1. 쥬스시료의 준비...22
• 2. 무쥬스의 제조...22
• 3. 오이쥬스의 제조 및 저장...22
• 4. 당근쥬스의 제조 및 저장...23
• 5. 쥬스류의 pH조절...23
• 6. 쥬스류의 flux 비교...23
• 7. 배추제품의 시료준비...23
• 8. 배추의 건조 전처리...23
• 9. 배추의 건조...24
• 10. 조직감의 측정...24
• 11. 배추시제품의 제조...25
• 12. 기타 분석방법...25
• 제3절 결과 및 고찰...26
• 1. 무쥬스 제조특성...26
• 2. 오이쥬스 제조특성 및 저장성...26
• 3. 당근쥬스 제조특성 및 저장성...45
• 4. 조미압축성형배추 제품의 품질향상...54
• 1) 배추의 건조속도...54
• 2) 배추의 복수율...54
• 3) 가용성 고형물의 함량...54
• 4) 색상 및 조직감...58
• 5. 즉석조미압축성형배추 제품의 다양화 및 저장성...58
• 제4절 결론 및 건의사항...62
• 참고문헌...64
• 제2장 쥬스음료의 품질향상...65
• 제1절 서 론...65
• 제2절 재료 및 방법...67
• 1. 재료...67
• 1) 시약...67
• 2) 돌연변이원의 조제...68
• 3) 오이 추출물의 조제...68
• 2. 방법...68
• 1) 돌연변이 억제효과의 조사...68
• 2) 오이, 당근박의 효소적 분해...69
• 3) 효소분해물의 점도 측정...69
• 4) 당근박의 blanching...69
• 5) 전카로텐 함량의 분석...69
• 제3절 결과 및 고찰...70
• 1. 무쥬스의 기능성...70
• 2. 오이쥬스의 품질향상...70
• 3. 당근쥬스의 품질향상...81
• 4. 오이, 당근박의 이용성...81
• 5. 당근박의 blanching 및 저장성...82
• 제4절 결론 및 건의사항...95
• 참고문헌...96