초록 ▼

본 연구는 해조류의 효율적인 가공기술과 활용방안을 모색하고 고부가가치를 지닌 새로운 해조가공품을 제조하기 위한 것으로 해조 시료의 분말화, 해조조체가 가지고 있는 기능성 성분의 소실을 줄이는 용해방법, 응고, 성형, 기능성 개선 실험, 장기간 유통을 위한 안정성 실험, 최적 가공공정 개발 등의 실험을 통해 다양한 해조 쌀의 모형을 제시할 목적으로 제 1 세부과제와 제 2 세부과제에서 연구 수행한 내용 및 범위는 다음과 같다.
1) 제1세부과제 : 해조다당류를 이용한 천연 해조 쌀의 산업화 기술개발­
- 원료의 일반성분<

본 연구는 해조류의 효율적인 가공기술과 활용방안을 모색하고 고부가가치를 지닌 새로운 해조가공품을 제조하기 위한 것으로 해조 시료의 분말화, 해조조체가 가지고 있는 기능성 성분의 소실을 줄이는 용해방법, 응고, 성형, 기능성 개선 실험, 장기간 유통을 위한 안정성 실험, 최적 가공공정 개발 등의 실험을 통해 다양한 해조 쌀의 모형을 제시할 목적으로 제 1 세부과제와 제 2 세부과제에서 연구 수행한 내용 및 범위는 다음과 같다.
1) 제1세부과제 : 해조다당류를 이용한 천연 해조 쌀의 산업화 기술개발­
- 원료의 일반성분
- 해조 paste의 특수성분 실험
- 해조 paste의 기능성 실험
- 해조 paste의 조제
- 해조 쌀의 용해조건의 설정
- 해조 쌀의 응고조건 설정
- 해조 쌀의 성형조건의 설정
- 품질 개선 실험
- 품질 안정성 실험
- 포장방법의 설정
- 최적 제조공정의 설정
2) 제 2 세부과제 : 해조류의 기능성을 이용한 이미테이션 라이스의 개발
- 일반 및 특수성분 시험
- 배합 원료의 선정 및 배합 비율에 따른 물성 검사
- 반죽조건의 설정
- 성형 방법 검토
- 건조조건의 설정
- 취반에 따른 물성검사
- 기호도 조사
- 포장방법
- 물성 검사 및 미생물 검사
- 영양 강화
- 물성변화 : 겔 강도, 점도
- 관능검사 (맛, 색택, 냄새)
- 최적 제조공정의 설정

Abstract ▼

This study was accomplished to investigate the development of new process technology of high value­added seaweed rice for increasing the utility of natural marine products and fisherman′s incoming and also the development of imitation rice by using the seaweed polysaccharides.
1. Seaweed extracts

This study was accomplished to investigate the development of new process technology of high value­added seaweed rice for increasing the utility of natural marine products and fisherman′s incoming and also the development of imitation rice by using the seaweed polysaccharides.
1. Seaweed extracts and seaweed itself showed the strong antioxidative activities and the decreasing effects of the neutral fat and the increasing effects of HDL­cholesterol level in blood vessel of rat. And, They showed the inhibitory effects of ACE(angiotensin converting enzyme) activity.
2. The hydration rate of salted seaweed mustard became ten times within 4 hrs after immersing in water and in sea tangle, showed 2.5 times increase within 2 hrs, but in seaweed fusiforme, it didn′t change a little. The hydration rate of raw seaweed mustard was nearly same as in sea tangle.
3. The viscosity and the physical properties were decreased in proportion to hydration rate. In boiled seaweed rice, its taste, color and external became better in proportion to hydration rate, but chewiness was good in low hydration rate.
4. According to the concentration of coagulant, most of colors were shown, but the difference according to concentration was not so much. Gel strength increased in proportion to concentrations, but hardness didn't change at the concentration above 2$\%$. At the concentrations of 0.1$\%$ and 1.0$\%$, gel strength and hardness increased during 3 hrs coagulation and after then, they decreased by degrees.
5. Plastic of seaweed rice was carried out by the noodle extruder at 3 mm diameter. At the high hydration rate, the dimension of seaweed rice didn′t change by boiling, and kept its shape and size the same as before boiling.
6. When Gonyak, soybean flour and chlorella were added to seaweed paste at three concentrations such as 1$\%$, 5$\%$ and 10$\%$, gel strength of seaweed rice was decreased in proportion to the concentration of additives, and also decreased in hardness. Compared to the gel strength and hardness of seaweed rice only, they decreased much. which the differences were so big.
Boiling the seaweed rice after adding the three additives, the results of sensory evaluation were different from each other. When added Gonyak, it became sticky and chewiness was better than Gonyak­free sample. In the case of chlorella addition, the external became better, but the smell was not so good in spite of boiling. But when added soybean flour and Gonyak, the taste and the color were so good in sensory evaluation, so it increased the functional properties.
7. When storing the seaweed rice at room temperature, the contamination by bacteria was so faster than at refrigerated condition.
8. Preservation effect of unsterilized seaweed rice was better in brine solution water than water, and the package in retort film was better than packaging in polyethylene film for circulating for long time and it needed to sterilize the retort film after filling.
9. The acceptability in color of seaweed paste was good in relation to the dissolution temperature.
10. When adding the wheat flour to 40$\%$, it was good for plasticity. And 30$\%$ addition of rice powder against seaweed paste addition was good for pasticity and extrusion.
11. When the addition of Gonyak to seaweed rice product added seaweed mustard powder to 10$\%$, the physical properties became worse in proportion to the increase of concentration.
Second subject: Development of imitation rice by using the functionality of seaweed.
12. The quality of product made by adding seaweed mustard paste was better than that made by adding seaweed mustard powder in physical properties. And in proportion to the increase of hydration rate, physical properties became worse.
13. Seaweed rice product made by adding rice powder adequately, was good in color by shaping and taking in hot-wind dryer, and high-temperature and short­time sterilization. Moisture content was adequate in 15$\%$.
14. In the stability experiment against the contamination by microorganism of seaweed mustard rice product packed in polyethylene film, low­temperature storage at $4^{\circ}$C inhibited its growth rate bigger than at room temperature.
15. Chlorophyll content of imitation rice decreased to 29$\%$ at $4^{\circ}$C and to 7$\%$ at $7^{\circ}$C after storing 4 months and its decolorization was bigger at $20^{\circ}$C than $4^{\circ}$C to be brownish after 120 days. And pH during storage of seaweed rice was maintained to 7.1${sim}$ 7.4.
16. Soybean flour, gluten, corn starch, mixed rice powder were added to seaweed mustard(35$\%$) and rice powder(60$\%$) in 5${\sim}$10$\%$ content each other. Taurine and polyunsaturated fatty acid were added to 1$\%$ each other, and chitosan oligosaccharide, collagen peptide were added 2$\%$. In their sensory evaluations, it was good in external, but seaweed smell existed after processing a little and its surface was rough a little.

목차 Contents

• 제 1 장 연구 개발과제의 개요...30
• 제 2 장 국내외 기술개발 현황...32
• 제 3 장 연구개발 수행 내용 및 결과...34
• 제1세부과제: 해조다당류를 이용한 천연 해조 쌀의 산업화 기술 개발...34
• 제 1 절 연구내용...35
• 1. 재료...35
• 2. 실험방법...35
• 제2세부과제: 해조류의 기능성을 이용한 이미테이션라이스의 개발...66
• 제 1 절 연구의 목표...67
• 제 2 절 연구내용...67
• 1. 실험재료 및 방법...67
• 2. 연구결과 및 고찰...72
• 제 4 장 목표달성 및 관련분야에서의 기여도...106
• 제 1 절 연도별 연구목표...106
• 제 5 장 연구개발결과의 활용계획...110
• 제 6 장 연구개발과정에서 수집한 해외과학기술 정보...112
• 제 7 장 참고문헌...114