초록 ▼

○ 연구결과
시장 및 소비자 조사로부터 한국 밑반찬의 주요 조리법은 조림류>장아찌류>무침류 순으로 사용되고 있었고, 판매빈도에서는 무말랭이>마늘쫑장아찌>콩자반>풋고추멸치조림>연근조림 순이었고, 기호도 순위는 멸치볶음>고추멸치조림>쇠고기장조림>깻잎절임>생깻잎김치=파래무침>김무침>쥐치포의 순이었고, 섭취빈도 순위는 멸치볶음>고추멸치조림>깻잎절임>생깻잎김치>파래무침>진미채무침>쇠고기장조림>검은콩조림=무말랭이무침의 순이었다. 이로부터 강낭콩조림, 깻잎절임, 고추멸치조림을 대표적인 밑반찬 품목으로 선정하여 가공, 포장 및 유통방법을 개

○ 연구결과
시장 및 소비자 조사로부터 한국 밑반찬의 주요 조리법은 조림류>장아찌류>무침류 순으로 사용되고 있었고, 판매빈도에서는 무말랭이>마늘쫑장아찌>콩자반>풋고추멸치조림>연근조림 순이었고, 기호도 순위는 멸치볶음>고추멸치조림>쇠고기장조림>깻잎절임>생깻잎김치=파래무침>김무침>쥐치포의 순이었고, 섭취빈도 순위는 멸치볶음>고추멸치조림>깻잎절임>생깻잎김치>파래무침>진미채무침>쇠고기장조림>검은콩조림=무말랭이무침의 순이었다. 이로부터 강낭콩조림, 깻잎절임, 고추멸치조림을 대표적인 밑반찬 품목으로 선정하여 가공, 포장 및 유통방법을 개발하였다. 각 품목에 대해서 관능적 특성을 만족하면서 저장성과 품질이 양호한 적정 배합비와 가공 조건을 선정하였고, 저장 중 가장 품질에 1차적으로 영향을 주는 인자를 저장실험으로부터 선별하였다. 깻잎절임은 5～20℃에서 다른 추가적인 보존 hurdle이 필요없을 정도로 안정된 저장성을 보였고, 강낭콩조림에서는 곰팡이/효모의 성장, 고추멸치조림에서는 꽈리고추에서의 호기성 총균수의 성장이 1차 품질인자로 선발되었다. 1차 품질인자의 온도조건에 따른 변화를 정량적으로 평가하여, 온도조건별 저장가능기간을 제시하였다. 그리고 CO2 60% 이상을 포함시키는 기체치환포장 조건이 이 두 품목의 저장성을 뚜렷이 향상시켰음을 확인하고, 각 온도조건에서 적정포장에서의 저장수명을 제시하였다. 아울러 사용되는 포장의 비용을 파악하였다.

Abstract ▼

This study consists of survey on consumers' behavior on use of commercial traditional basic side dishes in Korea, development of processing methods for Korean typical basic side dishes, development of their packaging methods, and quality evaluation of the developed products.
In the first part of

This study consists of survey on consumers' behavior on use of commercial traditional basic side dishes in Korea, development of processing methods for Korean typical basic side dishes, development of their packaging methods, and quality evaluation of the developed products.
In the first part of the study, the preference and eating frequency, perception and the use of commercial traditional basic side dishes were investigated by survey on 18 markets and 464 housewives in Busan area. The basic side dishes sold in the markets were in order of seasoned dried radish, salted garlic stalk, braised black soy beans, braised pepper with dry anchovy, and braised lotus root.
The housewives preferred in order of stir-fried dried anchovy, braised pepper with dry anchovy, braised beef seasoned, salted perilla leaf, perilla leaf kimchi and seasoned sea lettuce. The frequency of eating ranked in order of stir-fried dried anchovy, braised green pepper and dried anchovy, salted perilla leaf, and perilla leaf kimchi. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were frequently or sometimes purchased by over 40% housewives. However, the reasons of no purchase of the products were excess use of chemical seasoning, unsanitary and unreliable cooking process, unreliable place of origin, and high price, in order.
The housewives had a preference for a discount store(44.1%) to purchase basic side dishes. The reasons for purchasing them were the convenience(54.6%) and readiness in small amount(23.1%). The housewives had a high average scores on the saving in cooking time(4.90/5.00), possibility of purchasing whenever needed(3.93/5.00), and convenient use(3.85/5.00). But the perceived reasons of low scores were suspicion about the use of chemical
seasoning(2.15/5.00), place of origin(2.21/5.00), and shelf life control(2.44/5.00). The priorities in improvement demands of basic side dishes were the sanitary preparation and consistent taste, use of chemical seasoning at proper level, and sanitary distribution system. 52.5% of housewives showed willingness to buy the products improved in the quality, and 65.6% of them expected the increaseed use of products in the future.
In the second part of developing processing methods for Korean typical basic side dishes, firstly preparation and cooking recipes of the side dishes were surveyed to find food preservation hurdles used for Korean traditional side dishes. As a next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredients added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying are applied helping to keep the products by decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above 40oBx, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Products with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment, and salting, providing the required preservation properties.
Optimum recipe and preparation method were established for braised kidney beans, seasoned perilla leaves and braised green peppers with dried anchovies, which are commonly used typical side dishes in Korean home. Various combinations of hurdles were applied with measurement in physical attributes and storage stability. Basic ingredient formula were determined based on sensory evaluation and storage trials. For the optimum organoleptic quality and stable storage of braised kidney beans, heating process concentrating the liquid brine to 70% during 30 minutes was suggested with the proportion of sugar, soybean paste and sugar syrup (1.3:1:1), which resulted in the cooked kidney beans submerged just under the liquid brine. The seasoned perilla leaves had a very stable storage characteristics and did not show significant difference in microbial quality changes among formulation treatments. Washing method of perilla leaves as pre-treatment could be used a potential help for their preservation. Soaking of perilla leaves in 3% salt water for 1 minute followed by rinsing with tap water, was proposed to have an improved storage stability. In case of braised green peppers with dried anchovies, the recipe using fried anchovies rather than dried one of 40g with soy sauce 2g and sugar syrup 13g per 40g green peppers had better taste and preservation.
Compartment tray including three side dishes of braised kidney beans, seasoned perilla leaves and braised green peppers with dry anchovies) in a package was pasteurized under two different conditions and stored for 48 days at 10℃ with measurement of quality. Texture and surface color were not different with pasteurization conditions while microbial quality change was significantly affected. Thus pasteurization (10 minutes at 90℃ at cold point) based on psychrophlic Clostridium botulinum seemed better than mild one based on Listeria monocytogenes.
In the area for development of their packaging methods, the influence of storage temperature and packaging conditions were investigated for three typical side dishes in terms of microbial, physical and chemical qualities. Primary quality index determining shelf life was found to be yeast/mold count, and its increase was affected by compositional variables such as sugar, soy sauce and corn syrup. Seasoned perilla leaves were stable for more than 90 days at 5～20℃ and seemed not to require any further hurdle for its preservation in usual conditions of storage. Its green color deteriorated but not to the extent of hurting consumers' preference. Braised green peppers with dry anchovies had similar patterns of growth both in aerobic bacteria and yeasts/molds on green peppers and dry anchovies. During the storage at 10℃ water activity of green peppers decreased and that of dry anchovies increased to reach an equilibrium level of 0.93. Use of fried anchovies decreased intial microbial load but did not give significant effect on the subsequent microbial growth. Primary quality factor was growth of aerobic bacterial growth on green peppers.
Growth of yeasts/molds and aerobic bacteria, respectively, on braised kidney beans and green peppers of braised green peppers with dry anchovies could be described by Baranyi's model, which was used to evaluate the effect of temperature and packaging conditions on the microbial quality change.
Temperature effect could be explained by Ratkowsky equation and used to estimate the microbial growth and shelf life.
Application of modified atmosphere packaging incorporating more than 60% CO2 could suppress the microbial growth significantly and thus preserve better quailty of the braised kidney beans and the braised green pepper products. Shelf life extension was presented at different temperatures for stretch wrapped packages and modified atmosphere packages.
In the part of quality evaluation of the developed products, response surface methodology was adopted to find the optimal ingredient formula based on sensory quality evaluation. The optimal seasoning level for the braised kidney beans (basis: 150g kidney beans, 600 mL water) were 15-24g soy sauce, 30-40g sugar, and 45g of corn syrup Also, the optimal seasoning levels for seasoned perilla leaves (basis: 30g perilla leaves, 5 mL water, 5g sugar, 15g chopped garlic, 15g chopped leek, and 15g red pepper power) were 24-27 g soy sauce, and 24g corn syrup. The optimized levels for braised green peppers with dry anchovies (basis: 30g dried anchovies, 6g sugar, 35 mL water, and 40g green pepper) were 1g soy sauce, and 11-12.1g corn syrup.
The braised kidney beans packaged with air and 30% CO2/70% N2 in June spoiled visibly by mold at 10℃ after 7 storage days. However, those with 60% and 100% CO2, and vacuum packaged conditions did not show significantly different sensory quality change after 7 day storage at 10℃. In January, the sensory characteristics did not show significantly different among any hurdle package conditions at 10℃ after 11 storage days, which suggested that preparation environmental conditions may influence the microbial storage stability of the products. Storage of green peppers with dry anchovies at 10℃ for 11 days did not deteriorate sensory quality significantly and give difference between package conditions either.
The consumers showed high preference score of 6.00 on the full scale of 9 for the braised kidney beans and the braised green peppers with dry anchovies packaged with a 60% CO2/40% N2 at 10℃ for 5 storage days. The male had a significantly (p<0.05) higher score than the female on packaged braised green peppers with dry anchovies. A total packaging cost for a packaged side dish (90g) was analyzed to ￦62.6-63.8. The costs of film and tray in the package were ￦25.4 and ￦35.0, respectively. The cost of 30% CO2/70% N2 was ￦2.2, that of 60% CO2/40%N2 was ￦2.7, and that of 100% CO2 was ￦3.2. The package condition without tray was suggested for cost-saving. Finally a standard procedures for processing, packaging and storage for braised kidney beans, seasoned perilla leaves and braised green peppers with dry anchovies were presented with mass balance.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 9
• CONTENTS ... 14
• 목차 ... 16
• 제1장 연구의 배경 및 목적 ... 18
• 제1절 연구개발의 목적과 필요성 ... 18
• 제2절 연구개발의 범위 ... 20
• 제2장 한국식단의 밑반찬류에 대한 소비자 소비행태 조사 ... 22
• 제1절 서론 ... 22
• 제2절 연구내용 및 방법 ... 24
• 1. 조사대상 및 방법 ... 24
• 2. 설문지 개발 방법 ... 24
• 3. 설문지 내용 ... 24
• 4. 자료분석방법 ... 25
• 제3절 결과 및 고찰 ... 25
• 1. 시판 밑반찬의 종류 ... 25
• 2. 조사대상자의 일반사항 ... 29
• 3. 밑반찬에 대한 기호도 및 섭취빈도 ... 29
• 4. 시판 밑반찬의 구입현황 ... 33
• 5. 시판 밑반찬에 대한 인식도 ... 38
• 6. 시판 밑반찬에 대한 만족도 ... 40
• 7. 시판 밑반찬에 구입 시 중요순위 및 개선 필요성 ... 45
• 8. 시판 밑반찬에 대한 구입의향 및 이용 전망 ... 48
• 제4절 결론 ... 50
• 참고문헌 ... 50
• 제3장 한국 식단 밑반찬류의 가공 방법 개발 ... 53
• 제1절 서론 ... 53
• 제2절 재료 및 방법 ... 54
• 1. 밑반찬류의 가공에 사용된 전통적 보존 hurdle의 발굴 ... 54
• 2. 유통 중인 전래 밑반찬류의 보존지표 및 미생물 오염도 평가 ... 55
• 3. 품질 측정 ... 55
• 4. 강낭콩조림, 깻잎절임, 고추멸치조림에 대한 가공 recipe 결정 ... 56
• 5. 복합 포장 밑반찬 제품의 가공 ... 60
• 제3절 결과 및 고찰 ... 61
• 1. 우리나라 전통 밑반찬류의 보존 hurdle ... 61
• 2. 유통 중인 전래 밑반찬류의 보존지표 및 미생물 오염도 평가 ... 68
• 3. Hurdle을 적용한 밑반찬의 가공 최적 recipe 결정 ... 70
• 4. 복합 포장 밑반찬 제품의 가공 조건의 설정과 저장 중 품질변화 ... 88
• 제4절 결론 ... 93
• 참고문헌 ... 94
• 제4장 한국 식단 밑반찬류의 포장 및 유통 방법 개발 ... 97
• 제1절 서론 ... 97
• 제2절 재료 및 방법 ... 98
• 1. 밑반찬 ... 98
• 2. 포장 및 저장 ... 99
• 3. 저장 중 밑반찬의 품질 측정 ... 100
• 4. 저장 중 밑반찬에서의 미생물 성장의 정량적 표현 ... 101
• 제3절 결과 및 고찰 ... 103
• 1. 밑반찬류의 저장 중 품질변화 형태 ... 103
• 2. 가공 방법에 따른 밑반찬 저장 중 미생물학적 품질변화의 정량적 상관성 평가 ... 109
• 3. 포장 hurdle이 밑반찬류의 보존성에 미치는 영향 평가 ... 122
• 4. 개발된 공정 및 포장기술에 의하여 얻어진 제품의 유통조건 설정 ... 128
• 제4절 결론 ... 130
• 참고문헌 ... 131
• 제5장 한국 식단 밑반찬류의 품질 평가 및 원가분석 ... 134
• 제1절 서론 ... 134
• 제2절 재료 및 방법 ... 136
• 1. 가공 밑반찬류의 성분조성 및 가공조건에 따른 관능적 품질 평가 ... 136
• 2. 포장 hurdle 조건에 따른 개발 밑반찬류의 관능적 품질평가 ... 141
• 3. 개발된 밑반찬류의 소비자 기호도 조사 및 재료 원가 분석 ... 142
• 제3절 결과 및 고찰 ... 143
• 1. 가공 밑반찬류의 성분조성 및 가공조건에 따른 관능적 품질 평가 ... 143
• 2. 포장 hurdle 조건에 따른 개발 밑반찬류의 관능적 품질평가 ... 162
• 3. 개발된 밑반찬류에 대한 소비자 기호도 조사 및 재료 원가 분석 ... 168
• 4. 개발 밑반찬류의 가공 및 포장의 표준적 과정 ... 171
• 제4절 결론 ... 175
• 참고문헌 ... 176
• 끝페이지 ... 178