초록 ▼

Ⅳ. 연구개발결과
1. 한국형 후식의 밸류체인, 외식업체 주메뉴 분석 및 가공품 개발
후식의 발전방향을 분석하기 위하여 지원인프라, 기본활동, 생산인프라 간의 상관관계를 분석하였다. 생산부문에서는 후식 가공품 생산을 위한 기능성 품종을 재배하고 이를 전문적으로 재배하는 농가를 육성하고 가공부문에서는 후식상품 품목별 시장성 조사와 가공상품개발을 병행하여 포장재 등 후방산업도 지원육성하여야 하며 기존 유통망과는 다른 차별화 된 시장전환이 이루어져야 한다. 마케팅 차별성을 높이기 위해서는 목표시장을 설정하고 맞춤형 광고를 추진

Ⅳ. 연구개발결과
1. 한국형 후식의 밸류체인, 외식업체 주메뉴 분석 및 가공품 개발
후식의 발전방향을 분석하기 위하여 지원인프라, 기본활동, 생산인프라 간의 상관관계를 분석하였다. 생산부문에서는 후식 가공품 생산을 위한 기능성 품종을 재배하고 이를 전문적으로 재배하는 농가를 육성하고 가공부문에서는 후식상품 품목별 시장성 조사와 가공상품개발을 병행하여 포장재 등 후방산업도 지원육성하여야 하며 기존 유통망과는 다른 차별화 된 시장전환이 이루어져야 한다. 마케팅 차별성을 높이기 위해서는 목표시장을 설정하고 맞춤형 광고를 추진하며, 브랜드 전문 컨설팅 인력, 브랜드 마케팅 담당자 교육 등 효과적인 브랜딩과 마케팅 활동을 추진할 수 있도록 지원이 요구된다.
인지도가 높은 외식업체를 대상으로 주메뉴와 후식을 분석한 결과, 후식에 대한 인식이 전반적으로 낮아 계절과일과 차가 주요 제공후식으로 나타났다. 본과제에서 개발된 보리수단과 원소병을 한식업체 종사자 등을 대상으로 기호도를 분석한 결과 전반적인 기호도는 우수한 것으로 나타났으나 음료 base가 꿀, 오미자 등 단순한 것에 대한 개선 요구가 도출되었다.
산사 발효액의 혈당 조절능을 평가하기 위해, Porcine pancreas, Human saliva 및 Bacillus licheniformis 기원의 α-amylase와 효모 기원의 α-glucosidase에 대한 추출물의 저해 활성을 조사한 결과, α-amylase에서는 저해활성을 보이지 않은 반면 α-glucosidase에서는 10.4%의 저해활성을 보였다. 산사 발효액의 단백분해능을 측정한 결과, 294.24 unit/g으로 대조품으로 사용한 pancreatin(32.52 unit/g)보다 우수한 활성을 나타내어, 산사발효액을 소화제 등의 천연소재로 이용할 수 있을 것으로 생각된다. 따라서 산사의 발효액을 제조 시 기능성 향상을 위한 발효공정의 개선 및 최적화 등의 추후 연구가 필요한 것으로 생각된다.
2. 고문헌 수록 음식을 활용한 한국형 후식 개발
「수문사설」에 수록된 사삼병과 토란병의 적정 제조법을 조사하였다. 사삼병은 껍질을 벗긴 더덕을 10초간 데친 다음 5mm두께로 편 다음 찹쌀가루를 묻혀서 상온에서 30분간 예비건조하고 160℃에서 1분간 튀기면 경도는 낮고 지방 함유량도 낮은 사삼병이 완성되며 취청액으로는 꿀이 적합한 것으로 나타났다. 토란병은 껍질을 벗기고 2×2cm로 세절한 토란을 10분간 데친 다음 꿀에 집청하고 잣가루, 콩가루 등을 고명으로 묻혀서 제공하는 것이 적절한 것으로 나타났다. 보리수단은 삶은 보리를 감자전분을 4회 반복하여 묻히는 것이 크기가 가장 적정하였으며 보리수단 제조시 음료의 당도는 약 12Brix 였고 설탕물보다는 오미자나 꿀 등이 기호가 양호하였다.
떡을 쉽고 다양하게 제조할 수 있는 방안을 마련하고자 쌀가루와 오븐 등 이용한 제조방법을 검토하였다. 시판 쌀가루 대비 소금 1%, 설탕 5%, 식용유 5%, 물(쌀가루 종류와 제조기구에 따라 다름)첨가하여 굽는 떡의 재료배합비를 설정하였으며 쑥가루, 복분자가루, 단호박가루 등을 혼합 첨가하여 기호도를 향상시키는 조건을 구명하였고, 설탕과 식용유를 대체한 말티톨 10% 첨가로 노화지연효과를 확인하였다.
3. 강원지역 특산물을 활용한 한국형 후식 및 가공품 개발
산채발효액 제조시 추출효율을 높이는 조건을 구명하였다. 즉, 관행과는 달리 산채를 세정하여 설탕과 1:1로 혼합하고 침출하고 착즙하면 60Brix의 산채발효액을 얻을 수 있는데, 기존 발효액 제조기간이 30일 이었던 것을 7일로 단축할 수 있다. 산채발효액을 14Brix로 희석하여 저온살균하고 유산균을 접종하고 35℃에서 3일간 발효하여 발효음료를 제조하는 조건을 구명하였다. 산채발효액을 농축하여 80Brix의 산채조청을 만들 수 있으며 이를 이용한 한과 제조조건을 구명하였다.
4. 전북지역 특산물을 활용한 한국형 후식 및 가공품 개발
복분자, 블루베리, 뽕잎, 단호박을 이용한 원소병 제조시 분말을 5∼10% 첨가시 기호도가 우수한 것으로 나타났으며 경제적 측면을 고려하여 타피오카 전분 활용법, 열수추출액 활용법 등을 구명하였다. 개량머루와 황매실을 이용한 발효음료 제조시 착즙액 최적 조건을 구명하였고 황매실이 청매실 대비 비타민 A가 2.7∼3.5배, 구연산이 2.5배 많은 특성을 확인하였다. 전북지역에 재배면적이 늘고 있는 귀리의 활용성을 높이기 위하여 발아 귀리를 이용한감 식혜 제조공정을 확립하였고, 감 과편, 감, 발효음료를 혼용한 화채를 개발하였다.

Abstract ▼

1. A study of the preference of K orean traditional desserts by aged group
The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and y

1. A study of the preference of K orean traditional desserts by aged group
The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.
2. A value chain of K orean traditional desserts
All production sector has to be improved by reducing the production cost through the development of cultivation technologies and techniques. Also, optimizing the economy of scale at the farmhouse level and stabilizing the rural household income should be achieved by mechanizing the production process and supplying high-quality produce. Packing and processing sector is necessary to develop products that reflect consumer needs. Marketing activities should be carried out on a product basis in cooperation with related organizations. These result, value chain analysis promotes a reduction of distribution steps and systematization to maximize the competitiveness potential.
3. Development of korean desserts from foods on the old document
This study was performed to determine the processing conditions of sasambeong, toranbeong, borisudan and the convenient making method of tteok.
Processing condition of sasambeong was analyzed that (pre-drying at room temperature for 0 or 30 min, frying at 160℃ for 1 min or at 180℃ for 40 sec, and soaking for 0–24h) recorded in the “Sumunsasul”. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter’s color values, and sensory characteristics of Sasambeong prepared according to different soaking times(0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43– 24.31% and 525.90– 388.98, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at 160℃ for 1 min.
The optimal preparing method for borisudan was to coating boiled barley with potato starch 4 times and to serving in 12 Brix sweet beverage.
We examined different boiling times (0∼20 min) and gomyeong (pine nut, soy, black sesame, and chestnut powder) recorded in “Sumunsasul” for preparing Toranbyung. The boiled taros were evaluated for proximate composition, free sugar contents, and Hunter’s color values. In addition, the sensory characteristics of Toranbyung boiled for different times and prepared using different types of gomyeong were investigated. The moisture, protein, fat, and ash contents of taro decreased by 83.42~84.61%, 1.25~1.31%, 0.08~0.11%, and 0.62~0.81%, respectively, as the boiling time increased. Fructose, glucose, and sucrose, the major free sugars found in taro, decreased by 0.17~0.33%, 0.16~0.29%, and 0.26~0.38%, respectively, as the boiling time increased. Sensory evaluation indicated that there was no significant difference in the flavor and taste of Toranbyung boiled for different times. However, Toranbyung boiled for 10 min was significantly better and was found to be the most acceptable among all the samples. Furthermore, sensory evaluation of Toranbyung prepared with different types of gomyeong indicated that the Toranbyung prepared with soy powder was favored over Toranbyung prepared using other gomyeong. In conclusion, we determine that the best conditions for preparing Toranbyung were boiling for 10 min and using soy powder as gomyeong.
It was evlauated that recipe and method of tteok were made using fry-pan or oven. The optimum preparing conditions for baked tteok were to mix commercial rice flour 100g, salt 1g, sugar 5g, cooking oil 5g, water 80g, to make a thickness of 6mm and to baked on electric pan at 170℃ for 7 minutes, or to mix commercial rice flour 100g, salt 1g, sugar 5g, cooking oil 5g, water 100g, to make a thickness of 6mm ant then to baked in oven at 180℃ for 17 minutes.
The quality characteristics of baked tteok was evaluated as replace sugar and cooking oil with 5, 7.5, 10% maltitol syrup. The hardness of the baked rice cake decreased according to the increase in maltitol content, while the adhesiveness increased together with the increase in content. The color value L* in the chromaticity of the baked rice cake significantly decreased with the increase in contents. The a* value of the control was-0.88 and was redder added with maltitol syrup, while the b* value significantly decreased added with maltitol syrup. The sensory characteristics of the baked rice cake such as apparence, moistness, chewiness, hardness increased along with increase in maltitol content. The overall acceptability was judged to be the best for the sample with the 10% added maltitol syrup. The retrogradation properties of the baked rice cake added with 10% maltitol syrup after 0~3 day of storage at room temperature were examined by texture profile analysis and the Avrami kinetics using textural characteristics. The Aurami exponent (n) for control and maltitol 10% addition were 2.418 and 2.098, respectively. The time constant (1/k) for control and maltitol 10% addition were 43.860 and 60.976. The baked rice cake added with 10% maltitol syrup was effective in retarding retrogradation. Overall, 10% maltitol syrup improved the texture, color, overall taste and retarding retrogradation, except storage color.
4. Development of Korean Desserts and Products using Gangwon Regional Specialties
This study was conducted to develop Korean style desserts using Gangwon regional specialties. According to the increasing of level of living, dessert industry is flourishing more and more. However most of the dessert menus are composed of western style, and these western desserts are regarded as harmful to health as they are too sweet for their high content of sugar. So development of Korean style desserts, especially using regional specilaties to foster local economy, is needed which are focused on health. Gangwon Province is well-known for wild edible vegetables and minor cereals of which various bioactivities are proven. Therefore some pieces of research on the development of Korean style desserts using wilde vegetables and minor cereals were conducted.
The results are listed as follows.
Firstly, digestive functional Sikhye was developed using P leurospermum kamtschaticumin. Sikhye(Korean traditional saccharification drink) was lyophilized to make Sikhye as powder form. P leurospermum kamtschaticumin, well-kwon for its proteolytic activity, was extracted and spray-dried to add Sikhye as digestive functional ingredients. This Sikhye could be used easily at any time and at any place, and would promote digestive activity after meals.
Secondly, sugar leaching solution of wild edible vegetables was developed to substitute so called wild edible vegetable enzyme solution. Wild edible vegetable was mixed thoroughly with same weight sugar, and then cut into small pieces. Mixture was poured into proper container and it was letting down for 14 days to leach out components of wild vegetables. And the leaching solution was diluted to 8-14 Brix and diluted solution was fermented by inoculation of Lactobacillus.
Thirdly, an additive was selected which could lower the quality changes of wild vegetable green juice. And water soluble wild powder made of vegetable green juice was developed to consume green juice all year round regardless of seasons. Ascorbic acid which has been widely used as anti-oxidation additives in food processing was added to preserve green juice quality when extract wild vegetable juice, and extracted green juice was let it stand for 15 hours to separate liquid and solid. Ascorbic acid appeared to be an effective additive in agglutination of green juice solid and therefore ease filtration of green juice. The separated liquid and solid were lyophilized to water soluble powder separately. The water soluble powder was prepared to effervescent tablet.
Fourthly, Jeung-pyon(Korean traditional steamed rice cake) to which buckwheat was added 50% was developed. Buckwheat is well-known for its functionality, such as hypoglycemic activity and anti-diabetic activity. Buckwheat has not been added over 10% in Jeung-pyon for the occuring of abnornal fermentation. To make the less starch damaged buckwheat powder, Buckwheat wasr tempered by adding 15-25% water, and then roll- pin-milled and pin-milled in order. The Jeung-pyon made of tempered buckwheat flour showed lower rigidity and higher specific volume than that made of untempered buckwheat flour.
Lastly, Yukwa(Korean traditional cookies), to which wild vegetable and millet were added, was prepared to lower the oxidation of frying oil. Frying oil used in making of Yukwa is known as inducing rancid in Yukwa. By adding wild vegetable and millet, lowering the rancid was expected, but this effect could not be found.
5. Development of Korean Desserts and Products using Jellabukdo Regional Specialties
The Korean wave spreads out in the world with a slogan ‘the most precious things in Korea can be so in the world as well’. On the other hand, a concept of dessert changes individual goods to sell and there are lots of dessert café. In this way, I performed a study to develop desserts with agricultural and special products of Jeonbuk area.
Rubus coreanus, Blueberry, and mulberry are specialities in Jeonbuk area, so we can establish a skill of making ‘Wonso-byeong ’ also has the most quality of color, flavor, taste etc. It gets a good consumer preferences to add waxy rice flour, Rubus coreanus powder 5%, blueberry powder 10%, mulberry powder 5%, and sweet pumpkin powder 5%. It can be also made of tapioca poder 5 to 10% for the best chewy texture. If you want to reduce the blueberry Wonso-byeong ’s cost for manufacture, you can use water extracts. You can save the cost 25%. Fermented drinks are made with extracts of sugar or juice of ' Gaeryangmeoru' . When you use the extracts of sugar, It can be diluted with water and fermented during 4 days at 25°c degrees. When using ' Gaeryangmeoru' regulated sugar content of 15 to 20 and added Agastache rugosa extract 3% or radish juice 2.5 to 5% ferments, it has good taste and smell of the beverage and the microorganism proliferate a lot.
The way of making fermented drinks using mature-ripened mume, First, add oligosaccharide in a juice and regulate the sugar content 55 oBrix. Next, dilute with water them and regulate the sugar contents 15 oBrix again. Finally, Low temperature sterilization and then ferment by lactic acid bacteria at 30℃ degrees.
Yackwa added with red ginseng is made with 3% of red ginseng powder and it was great taste and smell. Yackwa added with red ginseng can preserves about for 4 weeks no violation of food standard. Vitamin A in mature-ripend mume is more than in mature-green mume 2.7 to 3.5 times. Furthermore, it analyze that the content of organic acid like citric acid in is more than two and a half times.
Sikhe made with persimmon pulp is manufacture using a malts of oats. Malts of oats is made with naked oats germinated for 5 days and add persimmon pulp 10 to 15% then get a good consumer preferences. After boiling saccharification liquid, add persimmon pulp and then taste, smell, and color are better. However it is the better to boil adding persimmon pulp for 5 minutes because of sterilization.
You can make a fermented driks by lactic acid bacteria with persimmon. First of all, blend persimmon and water in the ratio of one to three and then regulate the sugar contents 15 ˚Brix with rice syrup. Next, pasteurize at 65℃ degrees for 30minutes and inoculate lactic acid bacteria. Total acidity of fermented drinks of persimmon is 0.8%, the number of lactobacillus is 1.9×10⁸ CFU/mL.
The chewy texture, smell, and taste are the best to mix a gelatin of 1.5% to 3% and persimmon pulp of 20%.
6. Functional analysis of local specialties
1) Nutritional Characteristics and Screening of Biological A ctivity of Crataeg i fructus
The purpose of this study is to determine the possibility of using Crataegi fructus as a natural food source. To accomplish this purpose, the contents of general and biological activities were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 85.6%, 2.4%, 1.9% and 0.4%, respeectively. Further, the calories of Crataegi fructus was 369.1 Kcal. The contents of essential and non-essential amino acids were 852.26 mg and 1,178.29 mg, respeectively. The K was the largest mineral followed by Ca, P, Mg, which means Crataegi fructus is an alkali material. Crataegi fructus extracts slightly (17.6 ～ 32.8) inhibited α-glucosidase activity. However, there is no inhibitory activity against α-amylase. In terms of proteslytic activity, Crataegi fructus extracts showed a strong activity than pancreatin (used as a positive control). These results indicate that Crataegi fructus can be used as a natural resource for material aiding digestion.
2) Component A nalysis and Digestive Enzyme A ctivities of Fermented Crataegi F ructus Extracts
In this study, the quality characteristics and antioxidative activity of fermented Crataegi F ructus was investigated. The antioxidant activity of fermented Crataegi F ructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1- picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2' -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture contents of fermented Crataegi F ructus is 39.3±0.06%. Contents of crude ash, crude protein, and crude fat were 0.20±0.01, 1.77±0.04, and 1.40±0.59%, respectively. Moreover, fermented Crataegi F ructus showed that the hunter' s color values were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi F ructus was 3,015±250 GAE μg/g. The antioxidative activities of fermented Crataegi F ructus were significantly increased in a dose dependent manner. In addition, fermented Crataegi F ructus slightly (10.4%) inhibited α-glucosidase activity. However, there is no inhibitory activity against α-amylase. In terms of proteolytic activity, fermented Crataegi F ructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi F ructus can be used as a natural resource for material aiding digestion.
3) Qulaity characteristics of Sansapyun
The quality characteristics of the Sansapyun products, which were manufactured by mixing with 0, 10, 20, 30% of Crataegi fructus concentrate. The moisture contents and pH in Sansapyun decreased significantly as the concentration of Crataegi fructus concentrate increased. As for the L value of the color characteristics of Sansapyun, it turned out that the control group, which had 0% of Crataegi fructus concentrate, was higher. Meanwhile, the a and b value were the strongest with 30% of Crataegi fructus concentrate. As the concentration increased, the hardness, springiness, cohesiveness all decreased. The survey on the preference showed that the preferences for color and texture were the highest at the 30% sample group, but the preferences for flavor, taste and overall preference were the highest at the 20% sample group.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 4
• SUMMARY ... 7
• 목차 ... 13
• 제1장 서 론 ... 14
• 제2장 국내외 기술개발 현황 ... 17
• 제1절 국내 연구 현황 ... 17
• 제2절 국외 연구 현황 ... 18
• 제3절 국내외 연구현황 비교 및 필요 연구 분야 ... 18
• 제3장 연구개발수행 내용 및 결과 ... 21
• 제1절 성별, 연령별 후식 기호도 및 소비 성향 분석 ... 21
• 제2절 한국형 개발 후식 산업의 가치시스템 분석 ... 39
• 제3절 한식 주메뉴 분석 ... 48
• 제4절 고문헌 수록 음식을 활용한 한국형 후식 개발 ... 50
• 제5절 강원지역 특산물을 활용한 한국형 후식 및 가공품 개발 ... 97
• 제6절 전북지역 특산물을 활용한 한국형 후식 및 가공품 개발 ... 148
• 제7절 지역별 특산물의 기능성 분석 및 산사를 이용한 후식 개발 ... 189
• 제8절 개발 후식의 기호도 분석 ... 218
• 제4장 연구개발목표 달성도 및 대외기여도 ... 221
• 제1절 : 목표대비 달성도 ... 221
• 제2절 : 정량적 성과 내역 ... 222
• 제5장 연구개발결과의 활용계획 ... 225
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 226
• 제7장 기타 중요 변동사항 ... 226
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 226
• 제9장 참고문헌 ... 227
• 끝페이지 ... 239