초록 ▼

Ⅳ.연구개발결과
1. 가향주 제조용 연의 저장특성 구명 및 활용성 연구
○ 연잎의 전처리방법(생잎, 데치기, 덖음처리 및 건조처리) 및 저장온도별 저장특성 구명과 전처리 방법에 따른 연잎주 품질 특성 구명
○ 연잎의 숙도 및 덖음시간별 연잎주 품질특성
○ 연잎의 전처리 방법별 냉동저장 연잎의 양조적성 평가 및 냉동저장 생연잎의 전처리방법별 연잎약주 품질특성 구명
○ 연근의 저장온도별 품질특성과 연근의 전처리 방법에 따른 연근가향주의 품질특성 구명
○ 연근 막걸리 제조를 위한 최적 조건 설정(전처리,

Ⅳ.연구개발결과
1. 가향주 제조용 연의 저장특성 구명 및 활용성 연구
○ 연잎의 전처리방법(생잎, 데치기, 덖음처리 및 건조처리) 및 저장온도별 저장특성 구명과 전처리 방법에 따른 연잎주 품질 특성 구명
○ 연잎의 숙도 및 덖음시간별 연잎주 품질특성
○ 연잎의 전처리 방법별 냉동저장 연잎의 양조적성 평가 및 냉동저장 생연잎의 전처리방법별 연잎약주 품질특성 구명
○ 연근의 저장온도별 품질특성과 연근의 전처리 방법에 따른 연근가향주의 품질특성 구명
○ 연근 막걸리 제조를 위한 최적 조건 설정(전처리, 연근첨가비율, 가수비율, 효소제 종류별, 연근 첨가시기별, 연잎 첨가 유무)
2. 연을 활용한 가향주 제조기술개발 및 실용화
○ 연술제조 공정 개발
- 연잎 및 연근 첨가율 구명 및 혼용비율 확립
- 연술의 술덧 성분 및 발효온도별 술덧 품질구명
○ 연잎과 설탕의 배합비율에 따른 연잎 당침액의 숙성기간별 품질특성 구명 및 연잎 당침액 첨가량에 따른 약주 품질특성 구명
○ 연잎차 추출물 제조조건 설정 및 추출 조건에 따른 약주 품질특성 구명
○ 연잎차 추출물의 첨가비율별 약주 및 증류주 품질특성 구명
○ 연잎주의 현장적용을 통한 상품화 기술개발
3. 습식쌀가루를 이용한 쌀조청 현장 실증 연구
○ 전국 농촌형 소규모 조청 사업장 현황 파악
○ 습식쌀가루 및 효소 이용 쌀조청 제조기술 현장 실증
○ 효소 이용 쌀 조청의 일반소비자 대상 관능평가 실시

Abstract ▼

All parts of the lotus plant(Nehumbo nucifera) are useful to the humans. Those are eaten raw or cooked for a long time. In a traditional A sian medicine, lotus leaves are used together w ith other herbs to treat fever, diarrhoea, dizziness and stomach problems. This study w as to investigate how to

All parts of the lotus plant(Nehumbo nucifera) are useful to the humans. Those are eaten raw or cooked for a long time. In a traditional A sian medicine, lotus leaves are used together w ith other herbs to treat fever, diarrhoea, dizziness and stomach problems. This study w as to investigate how to preserve and use the lotus leaves and the lotus roots properly.
First, in order to find out how the pretreatment methods which were applied to the lotus leaves influence the storage characteristics of those, lotus leaves were pretreated by the different methods such as blanching, roasting and drying. Also, the fresh one was prepared as a control and then all were stored at 25℃, 4℃ and -10℃. As results, the appearance of lotus leaves during storage was in a good condition at storage of 25℃ for 5 days, 4℃ for 30 days and -10℃ for 90 days regardless of pretreatment methods. Throughout all the treatments, dried lotus leaf was maintained in a good condition apparently for 90 days at all storage temperatures. Blanched one had the highest pH range from 5.1 to 5.8. The total acid content ranging from 0.01% to 0.07% and polyphenol contents ranging from 587 to 738 ppm were the highest in the drying processing one. Succinic acid was the highest among organic acids in dried lotus leaf. The pH, total acidity, polyphenol content, organic acid content of lotus leaf were not significantly different with regard to the storage temperature in all treatments, while a lot of mold and bacteria were observed in dried lotus leaves. There was no noticeable difference depending on the pretreatment, but storage temperatures.
S econdly, the study was performed to investigate the characteristics of the yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting and drying, and fresh one for control. The total acid content w as high(0.82～1.22% ) in the lotus leaf yakju, and lactic acid w as the main compound among organic acids. Volatile acid content w as high (200～500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf yakju was acetic acid. Though the polyphenol content (616.5～693.1 mg/L) w as similar among the yakju, the Hunter' s color value of those were quite different and also had a big impact on the sensory evaluation of color. T herefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf yakju. In a sensory evaluation of color and aroma, lotus leaf yakju fermented with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.
Finally, the study w as about lotus roots. Lotus roots are easier to be browning than any other vegetables during processing and storage. So, those are consumed in the raw or in a form of simple processing like cutting. This study was carried out not only to investigate the changes of fresh lotus root during its storage at different temperatures(-10, 4 and 25℃) but also to examine the characteristics of lotus root yakju made of stored lotus roots pretreated with steaming, drying(Non-pretreated was used as a control). It has been all right till 90days, even 1 year in appearance, and also the growth of microorganisms were not significantly increased at -10℃ during storage. The pH(4.64～ 4.74) and total acid content(0.56～0.59%) of Yakjus made of stored lotus roots showed the tendency to be little different in all preteatments. The polyphenol contents and Hunter' s color of yakjus were not significantly different in all pretreatments. In a sensory evaluation, Yakju made of stored lotus roots without pretreatment was excellent in all respects(color, flavor, taste and overall acceptability).
Besides, it was carried out to investigate the quality characteristics of Lotus rice wine prepared with different ratio of sugar extract from Lotus Leaf During fermentation process of the Yeonip rice wine by adding 0,5, 10 and 20% of Yeonip sugar extract, pH tended todecline slowly the total acidity and amino acidity increase slowly. The alcohol contents of the fermented rice wines ranged from 17.1% to 18.2%. The brix degrees of lotus rice wines were 13.5～14.1 on addition ratio of Yeonip sugar extract. Total polyphenol contents were 1.863～2.108ppm. The palatability tended to increase as adding yeonip extract. As results, extract added 45% sugar was very good. Finally, based on sensory evaluation the Lotus rice wine fermented by Lotus extract showed the best overall quality at 10% Lotus extract addition.
Jochung , a traditional Korean sweetener, had been made with rice in every home in old Korea. Nowadays, most of Jochung has been made at farm-scale businesses. The purpose of the first study was to investigate the current states of Jochung production at a farm-scale producer supported by government. Total 38 businesses produced 51 kinds of Jochung . Nine producers were in Gyeongbuk province and 8 were in Jeonbuk province in sequence. Most owners were women(92.1%) and in fifties(78.9%). Average business period was about 6 years and 57.9% had the producing manuals for J ochung . Almost 80% produced rice J ochung and 47% produced other kinds of J ochung , like as sweet potato, pumpkin, ginseng and others. About 63% businesses produced 1 kind of Jochung and only one business produced 5 kinds of J ochung . Most of marketing channels was direct transaction(74.1%) and next channel was electronic commerce(18.1%). This data could be useful to grasp Jochung production at farm-scale businesses.
The purpose of the second study was to investigate quality characteristics of rice Jochungs produced by small-scale businesses at farms. Total 21 rice Jochung s from 21 businesses were analyzed. Solidity, sugar content, reducing sugar content, dextrose content, maltose content, pH, viscosity and color profiles[L(lightness), a(redness), and b(yellowness)] were examined. Average solidity was 74.86±4.80 % and sugar content was 77.35±4.74 °Brix. Average reducing sugar content based on glucose was 24.87±3.93 %, dextrose content was 33.19±4.73 %, and maltose content was 41.64±4.11 %. Average pH was 4.58±0.50 and viscosity was 5.3×103 ±4,628 cp. The color profiles by Hunter’s color value were that L(lightness) was 29.73±1.24, a(redness) was 1.00±0.62, and b(yellowness) was 1.82±1.23. These results are expected to be useful to improve quality of rice J ochung in farm-scale businesses.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 6
• 목차 ... 9
• 제 1 장 서 론 ... 10
• 제 2 장 국내외 기술개발 현황 ... 11
• 제 3 장 연구개발수행 내용 및 결과 ... 12
• 1절 연구내용 ... 12
• 2절 연구결과 및 고찰 ... 36
• 제 4 장 연구개발목표 달성도 및 대외기여도 ... 107
• 1절 : 목표대비 달성도 ... 107
• 2절 : 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 108
• 제 5 장 연구개발결과의 활용계획 ... 111
• 제 6 장 중요 변동사항 ... 111
• 제 7 장 기타 중요 변동사항 ... 111
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 111
• 제 9 장 참고문헌 ... 112
• 끝페이지 ... 115