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Kafe 바로가기주관연구기관 | 한국식품연구원 Korea Food Research Institute |
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보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2013-07 |
과제시작연도 | 2012 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201400005729 |
과제고유번호 | 1545004147 |
사업명 | 고부가가치식품기술개발 |
DB 구축일자 | 2014-11-29 |
DOI | https://doi.org/10.23000/TRKO201400005729 |
○ 연구결과
-막걸리 전용 효모 6종 선발
-막걸리 저장성 향상 :약 100일
-막걸리 생산 최적 공정 모델 개발
-막걸리의 종합적 품질평가 체계 설정
-막걸리 업체용 교육교재 개발
Ⅴ.Result and application
1.Yeast selection for Makgeolli brewing
2. High voltage pulsed electric field and Intense pulsed light is currently being recommended as an innovative nonthermal sterilization and/or pasteurization technology that kill microorganisms on surface of foods or in liquid fo
Ⅴ.Result and application
1.Yeast selection for Makgeolli brewing
2. High voltage pulsed electric field and Intense pulsed light is currently being recommended as an innovative nonthermal sterilization and/or pasteurization technology that kill microorganisms on surface of foods or in liquid food using short pulse of high voltage electric field or intense broad-spectrum electromagnatic radiation.These technology is nonthermal technology which is designed to produce stable and safe food products without thosedamage induced by heating.PEF and IPL resultsin very few residualcompounds and does notinvolve the use ofchemicals thatcause environmentalpollution or harm humans.In the future,both technology is applicable mainly sterilizing on the powdered food, sea food, infant food, seasoning, transparent packaging materials transparent pharmaceuticals as well as liquid foods and surface of foods.
3.It is expected that non-synthetic sweetener makgeolli with extended expiration date has sufficient value as a commodity in the makgeolli market trend for it has shown to be qualitatively stable.Also,the production of such makgeolli rich in flavor component seems to be highly possible in producing other types of liquor,and the plan to review its potential application in the production of traditional liquor is in process.
4.Establishment of criteria and methods for quality evaluation based on the scientific results
5.Enhancement of quality controlin makgeolli industry underthe production standards, SOP andPRPs
6.Contribution to productivity increase and consumer protection through the rational establishment of standards in makgeolli production
-Contribution to inducement of domestic makgeilli industry into the industry with high quality products and competitiveness to imported liquors
7.Validation criteria for the contest of liquors and the quality certification of makgeollis 8.Validation criteria for products development in company
9.Utilization on the guidelines for R&D of traditional manufacturer,and the procedure of productivity increase and quality improvement
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연구목표(Goal) : | - |
연구내용(Abstract) : | - |
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