초록 ▼

Ⅳ. 연구개발결과
○ 생리활성이 높은 수수가공방법 개발: 특허출원(출원번호 : 10-2012-0129188)
- 항산화성과 혈당강하능이 우수한 수수 가공방법
- 유상기술이전 : 가양주영농조합법인 등 4개소
○ 팽화수수 발효주 제조방법 개발 : 특허출원(출원번호 : 10-2013-0105421)
○ 혈당강하능이 우수한 야콘잎과 식용피를 이용한 고추장 : 유상기술이전 1개소
○ 유색잡곡 활용 지역특산품 3종 특허출원 : 삼색빵, 만주, 잡곡영양바
- 상표등록 : 자연을 담은 산골잡곡쌀찐빵(출원번호

Ⅳ. 연구개발결과
○ 생리활성이 높은 수수가공방법 개발: 특허출원(출원번호 : 10-2012-0129188)
- 항산화성과 혈당강하능이 우수한 수수 가공방법
- 유상기술이전 : 가양주영농조합법인 등 4개소
○ 팽화수수 발효주 제조방법 개발 : 특허출원(출원번호 : 10-2013-0105421)
○ 혈당강하능이 우수한 야콘잎과 식용피를 이용한 고추장 : 유상기술이전 1개소
○ 유색잡곡 활용 지역특산품 3종 특허출원 : 삼색빵, 만주, 잡곡영양바
- 상표등록 : 자연을 담은 산골잡곡쌀찐빵(출원번호 : 40-2013-0073848)
- 유상기술이전 및 사업화 : 잡곡삼색찐빵(임꺽정 푸드), 괴산 산맛이 옛길 판매중

Abstract ▼

1. Development and commercialization of cereals and traditional Kochujang using misellaneous grain crops
This study was performed to evaluate the development of various puffed snack. The seven types of grain (brown rice, black rice, sorghum, glutinous millet, barley, adlay, millet) were investig

1. Development and commercialization of cereals and traditional Kochujang using misellaneous grain crops
This study was performed to evaluate the development of various puffed snack. The seven types of grain (brown rice, black rice, sorghum, glutinous millet, barley, adlay, millet) were investigated for physicochemical properties. First of all, the whiteness (L*) value decreased as the grain ratios increased. The redness (a*) values except for glutinous millet increased with increasing grain ratios. The water solubility value of sorghum was increased significantly after puffing. The puffed black rice and glutinous millet absorbed water rapidly at room temperature. The α-glucosidase inhibition of puffed sorghum was 88.55% and total polyphenol contents was 91.47mg%. As a result, puffed sorghum was higher biological activity than other puffed snacks. In sensory evaluation, the puffed snack with 10% sorghum had the highest overall preference scores in the samples. Overall preference of other puffed grain snack was higher in 10-20 % grain ratios than others, respectively.
2. Quality characteristics of breads using various misellaneous cereals
To increase utillization of misellaneous cereals in Chungbuk, white breads containing misellaneous creals were prepared and those characterizations were evaluated. WB(white bread) and WBC(white bread containing 10% misellaneous creals).were prepared by straight dough method. With addition of misellaneous cereals in bread, the lightness(L) was decreased, and the redness (a) and the yellowness(b) were increased. Hardness of WB were 403.59 Dyne/cm3, and the value was increased in WBC. In antioxidant activity test, black rice bread acquired relatively high points. In total phenolic content tests, mung bean breads acquired relatively high points. In α-glucosidase inhibition, barley bread acquired relatively high points. In sensory tests were evaluated of 30~50age group. Sorghum bread acquired relatively high points in texture, flavor, taste and overall acceptance in their 30s and 50s. Brown rice bread acquired relatively high points in texture, flavor, taste and overall acceptance in their 40s.

목차 Contents

• 표 지 ... 1
• 제출문 ... 2
• 요 약 문 ... 3
• SUMMARY ... 5
• 목 차 ... 6
• 제 1 장 서 론 ... 7
• 제 2 장 국내외 기술개발 현황 ... 8
• 제 3 장 연구개발수행 내용 및 결과 ... 9
• 제 1절 잡곡시리얼과 전통고추장 개발 및 상품화 ... 9
• 제 2 절 유색 잡곡을 이용한 발효빵 개발 및 상품화 ... 49
• 제 4 장 연구개발 목표 달성도 및 대외 기여도 ... 69
• 제 1 절 목표대비 달성도 ... 69
• 제 2 절 정량적 성과(논문게재, 특허출원 등) ... 70
• 제 5 장 연구개발결과의 활용계획 ... 70
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 70
• 제 7 장 기타 중요 변동사항 ... 70
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 71
• 제 9 장 참고문헌 ... 71
• 끝페이지 ... 73