초록

Ⅲ. 연구개발의 내용 및 범위
○ 오디, 오미자를 이용한 새로운 가공품을 개발하고 품질 향상 기술을 확립한다.
○ 약용작물 열매를 이용하여 샐러드와 어울리는 드레싱을 개발하고 유통기간을 구명하며, 드레싱과 어울리는 식품소재를 발굴한다.
○ 오디 및 오미자의 수확후 생리 특성을 구명하고, 신선도 유지를 위한 수확후 관리 기술을 개발한다.

Abstract ▼

This study was carried out development of processed goods and extended shelf-life in order to enhance quality safety about postharvest mulberry and schisandra. In processing dried mulberry, the most quality of dried mulberry was 45~50℃ temperature using hot air drying. In order to maintain shelf-lif

This study was carried out development of processed goods and extended shelf-life in order to enhance quality safety about postharvest mulberry and schisandra. In processing dried mulberry, the most quality of dried mulberry was 45~50℃ temperature using hot air drying. In order to maintain shelf-life of dried mulberry, we treated functional film(0.03mm with pegmatite) which got patent after made dried mulberry. Functional film prolonged shelf-life from 7 to 12 month in dried mulberry during low temperature storage. In processing mixing beverage made from mulberry and schisndra, the optimum ratio of mulberry and schisndra was 1:5 that the best quality in sensory evaluation.
To increase utilization of medicinal fruits, new salad dressings prepared with medicinal fruits were made and the quality characteristics of these salad dressings were evaluated. Salad dressing with mulberry and omija(schisandra chinensis), the most representative one, was prepared with salad base(plain yogurt, mayonnase, fresh cream), mulberry, omija for acidity, yam for viscosity. Yam was added with two types, fresh yam juice and yam powder. As the concentration of yam increased, the salad dressing increased pH, whereas decreased acidity. The Hunter color L(lightness), b(yellowness) and a(redness) values of the salad dressing decreased as the amount of yam increased. Viscosity increased according to the yam amount. Moreover, Total phenol content increased according to yam amount. Also, the antioxidant activities such as DPPH and hydroxyl radical activitiy of the salad dressing increased as the amount of yam increased. Sensory preference test results showed that salad dressing added with yam had higher scores in color, flavor, taste and texture than control. And the overall preference of 7% yam added salad dressing had the highest scores among all treatments. From these results, it was suggested that the salad dressing added with mulberry, schisandra chinensis for acidity, yam for viscosity may be a functional salad dressing with high antioxidant activity. And the quality characteristics of Salad dressing with mulberry and omija were evaluated during storage at 5℃ for 4 weeks. It was found that the salad dressing maintained fresh qualities during storage. Besides, antioxidant activities, physiochemical characteristics of freezing dry mulberry, freezing dry mulberry pomace, mulberry concentrate were evaluated and a new chocolate added with mulberry pomace was made.

목차 Contents

• 표 지 ... 1
• 제 출 문 ... 2
• 요 약 문 ... 3
• S U M M A R Y ... 5
• 목 차 ... 7
• 제1장 서 론 ... 8
• 제1절 약용작물 열매 가공품의 품질향상 기술 개발 ... 8
• 제2절 약용작물 열매 이용 샐러드 드레싱 상품화 기술 개발 ... 8
• 제3절 약용작물 열매 가공품의 원료 특성 및 수확후 관리 연구 ... 8
• 제2장 국내외 기술개발 현황 ... 10
• 제1절 약용작물 열매 가공품의 품질향상 기술 개발 ... 10
• 제2절 약용작물 열매 이용 샐러드 드레싱 상품화 기술 개발 ... 10
• 제3절 약용작물 열매 가공품의 원료 특성 및 수확후 관리 연구 ... 10
• 제3장 연구개발수행 내용 및 결과 ... 12
• 제1절 약용작물 열매 가공품의 품질향상 기술 개발 ... 12
• 제2절 약용작물 열매 이용 샐러드 드레싱 상품화 기술 개발 ... 24
• 제3절 약용작물 열매 가공품의 원료 특성 및 수확후 관리 연구 ... 53
• 제4장 연구개발목표 달성도 및 대외기여도 ... 93
• 제1절 목표대비 달성도 ... 93
• 제2절 정량적 성과 ... 94
• 제5장 연구개발결과의 활용계획 ... 98
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 99
• 제7장 기타 중요 변동사항 ... 101
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 102
• 제9장 참고문헌 ... 103