[보고서]고춧가루 품질 등급 규격화 및 이용성 증대 연구

고춧가루 품질 등급 규격화 및 이용성 증대 연구
Quality standardization of red pepper powder and improvement of utilization 원문보기

보고서 정보
주관연구기관	충북대학교 Chungbuk National University
보고서유형	최종보고서
발행국가	대한민국
언어	한국어
발행년월	2013-01
과제시작연도	2012
주관부처	농촌진흥청 Rural Development Administration(RDA)
등록번호	TRKO201300013866
과제고유번호	1395028253
사업명	농업현장실용화기술개발
DB 구축일자	2013-07-29
DOI	https://doi.org/10.23000/TRKO201300013866

초록 ▼

Ⅲ. 연구개발의 내용 및 범위
고춧가루의 매운맛 및 품질 등급화를 위한 물리적 특성 평가로는 품종별, 지역별 및 혼합비율별 고춧가루의 물리적 특성평가, 품종혼합 및 고추씨 혼합비율에 따른 특성평가, 건조방법 및 저장조건에 따른 물리적 특성 평가, 분쇄방법에 따른 고춧가루 입도별 물리적 특성 평가, 사용용도 및 관련제품의 품질특성 평가 등이 이루어졌다. 또한 다양한 품종별 김치용 고춧가루를 이용하여 제품을 제조하고 다양한 캡사이신 별 김치용 고춧가루 등급 기준과 비교 분석하여 등급의 정확도가 분석 실시되었다. 고추 이용성 증대를

Abstract ▼

The objective of this study was to investigate the quality characteristics of red pepper with different freezing temperature, thawing temperature and packing materials; to develop the various Yangnyumjang for increasing utilization of fresh red pepper.
We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or -70℃) and thawing(4, 10, 20, 30, 40 or 50℃) temperature and packing materials(LDPE, LDPE/LLDPE, ON/LDPE/LLDPE, PET/LDPE/Al-Foil/LLDPE). Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 ㎎/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 ㎎/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper.

목차 Contents

표지 ... 1
제출문 ... 2
요약문 ... 3
SUMMARY ... 5
목 차 ... 9
제1장 서 론 ... 10
제1절 연구개발의 목적 및 필요성 ... 10
제2장 국내외 기술개발 현황 ... 14
제1절 국내현황 ... 14
제2절 국외현황 ... 19
제3장 연구개발수행 내용 및 결과 ... 24
제1절 연구개발 수행 내용 및 방법 ... 24
제4장 연구개발목표 달성도 및 대외기여도 ... 222
제1절 목표대비 달성도 ... 222
제2절 정량적 성과 ... 224
제5장 연구개발결과의 활용계획 ... 226
제6장 연구개발과정에서 수집한 해외과학기술정보 ... 227
제1절 고춧가루의 가공기술 ... 227
제2절 식품 분말의 물리적 특성 ... 228
제3절 건조 방법에 의한 고춧가루의 매운맛 품질 등급화 ... 228
제4절 고춧가루의 매운맛 및 품질 등급화를 위한 관능적 특성연구 ... 229
제7장 기타 중요 변동사항 ... 231
제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 232
제9장 참고문헌 ... 233
주요 연구성과 요약 ... 247

표/그림 (78)

표 Freezing (A) and thawing (B) curves of mashed red pepper with different freezing and thawing temperature.
표 Changes in ascorbic acid contents of mashed red pepper with different freezing temperature
표 Changes in capsaicinoids contents of mashed red pepper with different freezing temperature
표 Changes in free sugar contents of mashed red pepper with different freezing temperature
표 Changes in ASTA value of mashed red pepper with different freezing temperature
표 Changes in ascorbic acid contents of mashed red pepper with different thawing temperature
표 Changes in capsaicinoid contents of mashed red pepper with different thawing temperature
표 Changes in free sugar contents of mashed red pepper with different thawing temperature
표 Changes in ASTA value of mashed red pepper with different thawing temperature
표 Principal component analysis(PCA) plot of mashed red pepper with different thawing temperature
표 Changes in capsaicinoid contents of mashed red pepper with different packing materials
표 Changes in free sugar contents of mashed red pepper with different packing materials
표 Changes in free sugar contents of mashed red pepper with different packing materials
표 Proximate compositions of kimchi added with mashed red pepper
표 Changes in total bacteria colony count of kimchi added with mashed red pepper during fermentation for 12 days at 20℃
표 Changes in lactic acid bacteria colony count of kimchi added with mashed red pepper during fermentation for 12 days at 20℃
표 Changes in pH of kimchi added with mashed red pepper during fermentation for 12 days at 20℃
표 Changes in total acidity of kimchi added with mashed red pepper during fermentation for 12 days at 20℃
표 Changes in reducing sugar contents of kimchi added with mashed red pepper during fermentation for 12 days at 20℃
표 Proximate compositions of kimchi added with fresh red pepper
표 Changes in total bacteria colony count of kimchi added with fresh red pepper during fermentation for 5 months at 2℃
표 Changes in lactic acid bacteria colony count of kimchi added with fresh red pepper during fermentation for 5 months at 2℃
표 Changes in pH of kimchi added with fresh red pepper during fermentation for 5 months at 2℃
표 Changes in total acidity of kimchi added with fresh red pepper during fermentation for 5 months at 2℃
표 Changes in the fructose contents of kimchi added with fresh red pepper during fermentation for 5 months at 2℃
표 Changes in the glucose contents of kimchi added with fresh red pepper during fermentation for 5 months at 2℃ 마.
표 Changes in pH of red pepper paste added with garlic during aging at 10℃ for 56 days
표 Changes in acidity (B) of red pepper paste added with garlic during aging at 10℃ for 56 days.
표 Changes in fructose (A) and glucose (B) contents of red pepper paste added with garlic during aging at 10℃ for 56 days.
표 Changes in Hunter`s color values of red pepper paste added with garlic during aging at 10℃ for 56 days.
표 Principal component analysis(PCA) plot of red pepper paste added with garlic during aging at 10℃ for 56 days by electronic nose analysis.
표 Influence of drying methods upon the vitamin C in red pepper(capsicum anuum L.) powder.
표 Influence of drying methods upon the Capsaicin in red pepper(capsicum anuum L.) powder.
표 Fig. 1. Particle size distribution of red pepper powders.
표 Reducing content and total acidity of red pepper powders for Kimchi with different contents of capsaicinoid.
표 Reducing sugar content of red pepper powders for Kimchi with different contents of pepper seed.
표 Total acidity of red pepper powders for Kimchi with different contents of pepper seed.
표 Reducing sugar content and Total acidity of red pepper powders for Kimchi with different contents of pepper seed.
표 Fig. 6. Changing in capsaicinoid contents during storage periods by using polyethylene film package.
표 Changing in capsaicinoid contents during storage periods by using aluminium foil film package.
표 Changing in ASTA value during storage periods by using polyethylene film package.
표 Changing in ASTA value during storage periods by using aluminium foil film package.
표 Changing in L-value during storage periods by using polyethylene film package.
표 Changing in L-value during storage periods by using aluminium foil film package.
표 Changing in a-value during storage periods by using polyethylene film package.
표 Changing in a-value during storage periods by using aluminium foil film package.
표 Changing in b-value during storage periods by using polyethylene film package.
표 Changing in b-value during storage periods by using aluminium foil film package.
표 Comparison of drying curves on red pepper with different drying methods and cultivars.
표 Scanning electron micrographs of dried red pepper (Hanbando) with different drying methods.
표 Scanning electron micrographs of dried red pepper (Cheongyang) with different drying methods.
표 Particle size distribution of Hanbando cultivar with different drying methods.
표 Particle size distribution of Cheongyang cultivar with different drying methods.
표 Comparison of bulk properties and Hausner ratio with different drying methods.
표 Compressibility and compression ratio with different drying methods.
표 Compression work, decompression work and irrecoverable work with different drying methods.
표 Constant K2 and relaxation with different drying methods.
표 Angle of repose with different drying methods.
표 Changes in moisture content of red pepper paste with different contents of capsaicinoid.
표 Changes in pH of red pepper paste with different contents of capsaicinoid.
표 Changes in total acidity of red pepper paste with different contents of capsaicinoid.
표 Changes in color of red pepper paste with different contents of capsaicinoid.
표 Changes in amino nitrogen content of red pepper paste with different contents of capsaicinoid.
표 Changes in reducing sugar content of red pepper paste with different contents of capsaicinoid.
표 Changes in total sugar content of red pepper paste with different contents of capsaicinoid.
표 Changes in free sugar content of red pepper paste with different contents of capsaicinoid.
표 Changes in capsaicinoid content of red pepper paste with different contents of capsaicinoid.
표 Changes in enzyme activities of red pepper paste with different contents of capsaicinoid.
표 Principal component analysis on the amount of capsaicin1) and sensory attributes2) of hot pepper powders for gochujang.
표 Principal component analysis on the amount of capsaicin1) and sensory attributes2) of various cultivars of hot pepper powders for gochujang.
표 Principal component analysis on the capsaicin1) contents and sensory attributes2) of hot pepper powders for kimchi.
표 Principal component analysis on the cultivars1) and sensory attributes2) of hot pepper powders for kimchi.
표 Principal component analysis on the capsaicin contents1) and sensory attributes2) of gochujang.
표 Principal component analysis on the capsaicin contents1) and sensory attributes2) of cucumber sengchae.
표 Salt concentration of kimchi
표 pH of kimchi
표 Acidity of kimchi
표 Principal component analysis on the capsaicin contents1) and sensory attributes2) of kimchi.

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연합인증

고춧가루 품질 등급 규격화 및 이용성 증대 연구
Quality standardization of red pepper powder and improvement of utilization 원문보기