보고서 정보
주관연구기관 |
한국전통음식연구소 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2005-08 |
과제시작연도 |
2004 |
주관부처 |
농림부 Ministry of Agriculture and Forestry |
등록번호 |
TRKO201400023106 |
과제고유번호 |
1380000602 |
사업명 |
농림기술개발 |
DB 구축일자 |
2014-11-10
|
초록
○ 연구결과
레토르트 떡을 개발한 결과 120일간 미생물학적으로 안전하며 기호도 충족할 수 있는 5종의 상품을 개발하였다.
Abstract
▼
Ⅳ. Results and their applications
1. Results of the research
A. Basic Research for the Commercialization of Retort Tteok
1) Polypropylene is chosen as a candidate of a container material, paying attention to its size and thickness, and also paying attention to the measure by which the disco
Ⅳ. Results and their applications
1. Results of the research
A. Basic Research for the Commercialization of Retort Tteok
1) Polypropylene is chosen as a candidate of a container material, paying attention to its size and thickness, and also paying attention to the measure by which the discoloring of tteok can be prevented, since retort tteok is processed at high temperature and with high pressure in the sterilizer for a prolonged period of time.
2) Inspection of quality of product for the optimal choice
A) Evaluations are conducted to obtain the characteristics of the retort tteok according to the dextrinized degree of rice. It is found that the more dextrinized the rice is, the more b-value which signifies yellowness is increased and the more savory the taste becomes.
B) Evaluations are conducted when the citrus seed extract is added to tteok; the larger the amount of the grapefuit seed extract is added, the more the a-value of redness and b-value of yellowness are increased. Hardness of physical property is also increased along with bitter and sour tastes of sensory properties.
C) Evaluations are conducted when citrus acid is added to tteok; The L-value of lightness and sourness are increased.
D) Evaluations are conducted when the cowpeas are added to tteok; the more its share is increased, the a-value of redness and the b-value of yellowness are increased, while hardness is decreased. In a sensory test, the tenderness is found to increase.
E) Evaluations are carried out when moisture content is increased; the more moisture content is increased, the more all two values, the L-value of lightness, and hardness, are decreased. In the sensory test, it is pointed out that the color of tteok has darkened.
F) Evaluations are carried out as to the thickness of the container. There occurs no discernable changes of quality in tteok during the test.
G) When evaluations are carried out to see whether gas content is influential to the quality of tteok, there occurs no discernable change of tteok with respect to the test materials and preservation duration.
H) Evaluations are carried out to see the effects on characteristics of tteok with regard to heating time; the longer the heating time is, the more the a-value of redness and the b-value of yellowness are increased, while the L-value of lightness is decreased. B. Development of Functional Tteok for Well-being and Good Health 1) A survey was conducted to find out the preference degree of the newly developed retort tteok with ten auxiliary materials added. In the sensory scale of 1 to 9 with the latter for the most preferable response, the pumpkin (7.9) occupied the highest position, followed by coffee (7.4), the strawberry (6.7), the ginseng (6.4) and the mugwort (6.3). In reference to this result, these five most favored auxiliary materials were chosen for the further research and concentrated effort to develop the final products.
C. Development of the retort tteok and its industralization process
1) Tests are conducted to five auxiliary materials--pumpkin, coffee, strawberry, ginseng and mugwort--to find out what effects would occur to the quality of tteok when water is added to each of them gradually; it is found that when 45% of moisture is attained, they become dampish and tasty. The more moisture content is increased, the more the a-value of redness is increased, while its hardness, gumminess and chewiness are decreased.
2) Tests are conducted to find out the influence of the heating time to tteok with the five major auxiliary materials--pumpkin, coffee, strawberry, ginseng and mugwort; the moisture content affects no significant change to the quality of tteok despite the change of heating duration. The a-value of redness and the b-value of yellowness are increased and the hardness, gumminess and chewiness are increased, too.
3) Tests are conducted to find out the various aspects of preservation; the retort tteok showed no discernable change in quality and color for 120 days; no germs nor microcosm are detected. The tests show that retort tteok is safe to consume at least within 120 days from the time of its production.
4) Tests are conducted to find out whether there would occur any changes when the heating of tteok is done in a micro-oven range; the longer the heating duration, the more the L-value of lightness is decreased, while the a-value of redness is increased. At the same time, hardness and gumminess and chewiness are decreased while its dampness is decreased in the sensory test.
5) Tests are conducted to find out whether they would occur any change of tteok with respect to the aftermath of re-heating in the micro-oven range; when exposed to the air for an instant after the re-heating, the L-value of lightness is decreased in proportion to the length of re-heating, while the a-value of redness and b-value of yellowness are increased. At the same time, hardness, gumminess and chewiness are increased. In the sensory test, the dampness is decreased while its hardness is increased.
6) Tests are conducted to compare traditionally made tteok with the retort ttoek to see whether there is any difference between the two in terms of quality and color; it is found that there isn't any distinct difference between the two in nutrients contents, dampness, coloring, physical characteristics and sensory responses.
7) Preference of customers and cost-performance survey : As to the preference, 19.65% of the surveyed responded 'most tasty' and 42.23% answered 'tasty'. As to the optimal price, the responses are divided between '1,500∼2,000won' and '2,000∼2,500won'. 47.21% favored the lower price category and 42.82% answered they could bear the higher price.
As to purchase intent, 14.37% responded 'most willing' and 48.09%, 'willing'. This amounts to that the 60% of the respondents are inclined to purchase the retort tteok.
8) Administrative procedure : A patent is granted
2. Suggestions: ways for the utilization of the retort tteok
The retort tteok can be preserved for three months by tiding over the difficulty of longer preservation that has hindered the industrialization of the traditional tteok which must be consumed immediately or in a short period of time. Due to its longer preservation characteristics and its handiness to transport to anywhere, the retort tteok could be consumed at any time and at almost any place where heating facilities are available. By exhibiting this new product at fairs or expositions, we can introduce it to Japan, China and American and export it to these countries, especially to Korean residents living in these and other foreign countries. Through this kind of efforts, we may be able to show the merits of Korean food to peoples all over the world.
목차 Contents
- 제출문 ... 1
- 요약문 ... 2
- SUMMARY ... 7
- CONTENTS ... 13
- 목 차 ... 14
- 제 1 장 연구개발과제의 개요 ... 15
- 제 1 절 연구개발의 목적 ... 15
- 제 2 절 연구개발의 필요성 ... 17
- 제 3 절 연구개발의 범위 ... 20
- 제 2 장 국내외 기술개발 현황 ... 22
- 제 1 절 국내 연구현황 ... 22
- 제 2 절 국외 연구현황 ... 23
- 제 3 장 연구개발수행 내용 및 결과 ... 24
- 제 1 절 레토르트 떡의 상품화를 위한 기초 실험 연구 ... 24
- 1. 용기 및 리드 선정 ... 24
- 2. 최적 조건 선정을 위한 품질 검사 ... 26
- 제 2 절 건강ㆍ기능성 떡 신제품 개발 ... 95
- 1. 건강ㆍ기능성 떡 신제품 개발 부재료 선정 ... 95
- 2. 선정된 떡의 제조방법 및 표준조리법 정립 ... 96
- 제 3 절 떡의 산업화를 위한 레토르트 떡 제작 ... 99
- 1. 레토르트 떡 제작 ... 99
- 2. 소비자 기호도 및 경제성 조사 ... 185
- 3. 행정절차 ... 189
- 제 4 장 목표달성도 및 관련분야에의 기여도 ... 190
- 제 1 절 연차별 연구개발목표와 내용 ... 190
- 제 2 절 연구개발목표의 달성도 ... 192
- 제 3 절 관련분야의 기술발전에의 기여도 ... 193
- 제 5 장 연구개발결과의 활용계획 ... 194
- 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 195
- 제 7 장 참고문헌 ... 196
- 끝페이지 ... 202
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