보고서 정보
주관연구기관 |
국립농업과학원 National Institute of Agricultural Sciences |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2014-02 |
과제시작연도 |
2013 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO201400011174 |
과제고유번호 |
1395031206 |
사업명 |
강소농수익모델현장접목연구 |
DB 구축일자 |
2014-07-26
|
DOI |
https://doi.org/10.23000/TRKO201400011174 |
초록
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Ⅳ.연구개발결과
농가형 김치 가공품 개발 및 실용화 연구
절임배추와 양념소를 이용한 소포장용 배합비를 설정하였으며, set상품을 현장접목 하였음. 또한 저장형 김치 양념소(5종) 적용실험을 통하여 냉장(4개월), 냉동(9개월) 최적기간을 설정하였음. 기능성 유산균 및 아로니아를 이용한 기능성 김치제조조건 확립하였음
편이형 김치양념소 개발 및 소비자 반응조사
-선행연구를 바탕으로 편이형 김치양념블록을 개발하였으며, 소비자 반응조사를 한 결과 단시간에 간편하게 만들 수 있는 편이형 간편 김칫소에 대한 호감도는 좋았
Ⅳ.연구개발결과
농가형 김치 가공품 개발 및 실용화 연구
절임배추와 양념소를 이용한 소포장용 배합비를 설정하였으며, set상품을 현장접목 하였음. 또한 저장형 김치 양념소(5종) 적용실험을 통하여 냉장(4개월), 냉동(9개월) 최적기간을 설정하였음. 기능성 유산균 및 아로니아를 이용한 기능성 김치제조조건 확립하였음
편이형 김치양념소 개발 및 소비자 반응조사
-선행연구를 바탕으로 편이형 김치양념블록을 개발하였으며, 소비자 반응조사를 한 결과 단시간에 간편하게 만들 수 있는 편이형 간편 김칫소에 대한 호감도는 좋았으며, 30대-40대 초반 주부가 주된소비층이 될 것으로 판단됨. 편이형 간편 김칫고는 집깁치를 대체하기는 어렵지만 시판 김치를 대체할 가능성이 높았으며, 특히 외국에서 이용할 경우 유용 할 것으로 판단 됨.
DIY 메밀속성장 프리믹스 패키지 개발 및 소비자 반응조사
- 국내산 콩 70%, 국내산 메밀30% 와 발효미생물(Bacillus subtilis HJ18-4)을 혼합하여 제조한 4주 만에 간편히 만들어 먹을 수 있는 속성장 프리미스 패키지 개발하였으며, 선호도가 매우 높게 나타났음. 재래식된장을 대체하기는 어렵지만, 시판된장을 대체할 가능성이 높았음.
농가형별미장 가공품 개발 및 실용화 연구
- 농가 실용화 및 제품단가 조절을 위한 별미장 배합비 재검토 하였음. 소규모 농가형 가공업체에 별미장 실증 및 현장접목 하였음(소득 46.5%증가, 매출 29.6%증가). 식품위생법 기준 기반 유통기한 설정 실험 실시하였음. 또한 별미장을 이용한 다양한 2차 가공품을 개발하였음.
Abstract
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1. Optimization of Seasoning M ixture Ratios on Brined Baechu Cabbage
This study was intended to observe the quality characteristics of cabbage kimchi added by various seasoning mixture ratios during the fermentation for 28 days at 5°C. The ratios of seasoning mixture added to brained baechu cabb
1. Optimization of Seasoning M ixture Ratios on Brined Baechu Cabbage
This study was intended to observe the quality characteristics of cabbage kimchi added by various seasoning mixture ratios during the fermentation for 28 days at 5°C. The ratios of seasoning mixture added to brained baechu cabbage were 1:0.4(brained baechu cabbage : seasoning mixture; A), 1:0.35(B), 1:0.3(C), 1:0.25(D), and 1:0.2(E), respectively. Quality characteristics of kimchi, such as pH, total acidity, lactic acid bacteria (LAB) growth, and sensory evaluation were measured during the storage period. As fermentation progressed, the total acidity increased as the pH decrease. The results showed that the viable counts of lactic acid bacteria were increased in 8.1 – 8.6 log cfu/ml, respectively. Especially, the addition of (B) mixture to kimchi showed the relatively slower decrease of pH than the others and lactic acid bacteria (LAB) growth of (B) mixture to kimchi was longer than the others. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi added by seasoning mixture (B). In conclusion, the optimized ratio of seasoning mixture in brained baechu cabbage was 1:0.35(B).
2. Quality Changes during Storage at Low Temperature and Shelf-Life A nalysis of Various K imchi Seasoning M ixtures
In order to study the shelf-life of various kimchi seasoning mixtures, the quality characteristics of various seasoning mixtures, including pH, total acidity, lactic acid bacteria (LAB) growth, color, sensory evaluation, were examined under the storage emperatures of -18°C and 1°C for 9 months. There was little change in pH but the total acidity were increased 0.3 to 1.0%. The viable counts of lactic acid bacteria were decreased in 2.0 – 4.0 log cfu/ml at 1°C for 6 months, respectively. Especially, various seasoning mixtures during storage at -18°C showed the relatively slower change of quality than the others. Based on the results of sensory evaluation, overall acceptance, taste, texture and appearance were no changes during storage at -18°C. According to these results, the shelf-life of seasoning mixtures were 6months at 1°C, whereas the other seasoning mixtures maintained their qualities without changes in microbial and chemical characteristics during the storage at -18°C for 9 months.
3. Quality Changes of Cabbage K imchi withLb.paracasei K B28 as a Starter during Fermentation
This study was to investigate the physicochemical characteristics of cabbage kimchi with Lb.paracaseiKB28 during the fermentation. Lactic acid bacteria in various fermented foods had functional effects such as reduction of blood cholesterol and enhancing antitumor effects. Especially, Latobacillus paracasei KB28 exhibited the high ACE inhibitory activity of 77.02%. Quality characteristics of kimchi (with 0.2% Lb.paracaseiKB28 as starter) such as pH, total acidity, inhibitory activity, and lactic acid bacteria (LAB) growth, were measured during fermentation at 5℃ and 25℃. After 64days fermentation at 5℃, kimchi showed decrease in pH to 4.3, whereas acidity and total lactic acid bacteria increased 0.5% and 5.8×107CFU/ml, respectively. Similarly, the other kimchi showed decrease in pH to 3.4 but increase in acidity and total lacticacid, during fermentation at 25℃ for 10 days. Furthermore, the ACE inhibitory activity was exhibited by Lb.paracaseiKB28 from kimchi. In the sensory evaluation, the Kimchi added with Latobacillus paracaseiKB28 as starter at 5℃ had higher acceptance scores than control. As a result, Lb.paracaseiKB28 may be useful as a starter to control the lactic acid fermentation of Kimchi.
4. Effect of Container and Temperature on the Quality of Buckwheat (Fagopyrum esculentum) Soksungjang during Storage
This study was performed to provide the fundamental information of quality change of Buckwheat Soksungjang (BWS) during its storage. BWS was divided into three different containers (pot, plastic, glass) and stored at three different temperature (5℃, 15℃, 25℃), and the change of pH, acidity, aminotype nitrogen, total bacterial count and the chromaticity were examined during the storage period. The pH (0day; pH4.37) and acidity (0day; acidity 2.93%) of samples except 15℃, 25℃ pot did not show any significant changes during the storage, however 98days after storage, the pH of 15℃, 25℃ pot were pH5.6, pH7.4 and the acidity of them were 1.85%, 0.71% respectively. At 98 days, the aminotype nitrogen of 25℃ plastic sample had slightly increased to 0.75 ±0.01% and that of 25℃ pot rise drastically to 0.92±0.01%. Also it was shown that little change of total bacterial count was found during the experiment period in every sample. According to the chromaticity results, it was confirmed that the L(lightness), a(redness), b(yellowness) values of 25℃ pot sample were shown the relatively large change during the storage compared to the other samples. The results suggest that desirable storage temperature of BWS is in the range of 5℃~15℃, also the glass is the most suitable container that can reduce the quality alteration during the storage.
5. Formula optimization for Commercialization of Buckwheat Soksungjang
This study was carried out to provide information of formula optimization, salinity and water content for commercialization of traditional Buckwheat Soksungjang. To do this, we determined general chemical properties, total microbial flora counts, amino-type nitrogen content, total polypenol content, antioxidant activity, and a sensory evaluation. The moisture contents decreased gradually during fermentation period. There was no significant difference in all samples. During 70 days of fermentation, the pH had a similar trend starting at a pH of 6 dropping sharply to 5.5 except Experimet C(15% Buckwheat powder in the meju, 10% NaCl and 130% water in the total Soksungjang). On the other hand, total acidity increased regularly, but its ranges were various point in all samples. The microbial population reduced by 1-3 log cycle in all samples during fermentation period. The content of amino-type nitrogen increased gradually during fermentation in which it ranged from 160 to 213 mg% after 70 days. No remarkable difference in total polypenol content and antioxidant activity were observed with reduced Buckwheat content. In sensory evaluation, Soksungjang with 30%(control) and 15%(Experimet C) Buckwheat showed a significantly higher score for overall. Therefore, Soksungjang made by reduced Buckwheat for commercializtion of Buckwheat Soksungjang will increase consumption in the cost.
6. Quality Characteristics of Black Soybean Paste(Daemacjang) with Mixture ratio of Black Soybean, Barley and Salt Concentration
This study investigates the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increases as the pH decrease during fermentation period. The amino-type nitrogen conten to fall samples increases significantly during fermentation time. Total cell counts are not significantly different during fermentation, and mold counts decreases at 3 log cycles. The cell counts of lactic acid bacteria decreases approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C are 42.77%, 52.99% and 52.95% during fermentation upto 70days, respectively, which is higher than D(39.86%). In a sensory evaluation, treat B shows the highest scores for overall acceptability.
Through research of farm-scale food processing model using bealmijang, income(46.5%) and sales(29.6%) has been up. Therefore, the business using bealmijang was suitable farm-scale food processing model.
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 요약문 ... 3
- SUMMARY ... 5
- 목차 ... 8
- 제 1 장 서 론 ... 9
- 1절. 김치 연구의 경제적 • 산업적 중요성 및 연구개발의 필요성 ... 9
- 2절. 별미장 연구의 경제적 • 산업적 중요성 및 연구개발의 필요성 ... 10
- 제 2 장 국내외 기술개발 현황 ... 10
- 1절. 김치분야 기술현황 ... 11
- 2절. 별미장 분야 기술현황 ... 12
- 제 3 장 연구개발수행 내용 및 결과 ... 13
- <농가형 별미장 및 김치 양념소 현장접목 연구 > ... 13
- <농가형김치 가공품 개발 및 실용화 연구> ... 41
- <농가형별미장 가공품 개발 및 실용화 연구> ... 67
- 제 4 장 연구개발목표 달성도 및 대외기여도 ... 109
- 1절. 목표대비 달성도 ... 109
- 2절. 정량적 성과 ... 110
- 제 5 장 연구개발결과의 활용계획 ... 110
- 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 110
- 제 7 장 기타 중요 변동사항 ... 110
- 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 110
- 제 9 장 참고문헌 ... 111
- 끝페이지 ... 115
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