초록 ▼

○ 연구결과
생강원료를 원형, 분쇄, 파쇄생강 형태로 제조하여 -5, -20, -70℃저장고에 보관하면 -70℃저장군에서, 원형형태의 생강처리구가 가장 품질변화가 적게 일어났다. 원료생강을 데치기공정과 박피공정을 하여 품질변화를 측정해본결과 데치기하여 박피된 원형생강에서 품질변화가 크게 일어났다. 냉동생강을 해동시 실온해동보다는 마이크로 웨이브해동이나 저온해동공정이 품질변화에 영향이 적었다. 다대기제조시 갈변, 가스발생억제 및 고액분리 방지 첨가제로 L-cysteine(0.2%), sodium benzoate(0.1%), xa

○ 연구결과
생강원료를 원형, 분쇄, 파쇄생강 형태로 제조하여 -5, -20, -70℃저장고에 보관하면 -70℃저장군에서, 원형형태의 생강처리구가 가장 품질변화가 적게 일어났다. 원료생강을 데치기공정과 박피공정을 하여 품질변화를 측정해본결과 데치기하여 박피된 원형생강에서 품질변화가 크게 일어났다. 냉동생강을 해동시 실온해동보다는 마이크로 웨이브해동이나 저온해동공정이 품질변화에 영향이 적었다. 다대기제조시 갈변, 가스발생억제 및 고액분리 방지 첨가제로 L-cysteine(0.2%), sodium benzoate(0.1%), xanthan gum(0.1%), NaCl(2%)로 선정되었으며 냉동저장후 다대기제조 및 다대기제조 후 냉동저장시의 생강 다대기의 품질변화는 선정된 첨가물을 단독처리한 것보다 종합처리하여 다대기에 첨가하는 것이 제품의 품질을 향상시켰다.
생강 다대기 이외에 건조분말, 슬라이스형태, 착즙액형태로 생강가공제품을 제조시 건조분말형태가 가장 우수하였다. 원료의 냉동 방법에 따라 다대기 제품을 병, 필름, 튜브포장재로 제조하여 냉동, 냉장 저장하면서 제품의 품질수명을 측정해본결과 냉동전 생강원료로 제조된 다대기 제품들은 냉장(5℃)저장시 무첨가물군에서 90일이하의 품질수명을 나타내었고 냉동(-20℃)저장시 45주 이하의 품질수명을 나타내었다. 냉동후 생강원료로 제조된 다대기 제품들은 냉장(5℃)저장시 무첨가물군에서 60일이하의 품질수명을 나타내었고 냉동(-20℃)저장시 45주 이하의 품질수명을 나타내었다. 그러나 튜브포장처리구와 종합처리구는 저장온도에 따라 각각 90일, 45주이상의 품질수명을 나타내었다.

Abstract ▼

Ⅳ. Research Results and Recommendations for applications of results
Ⅳ-1. Research results
Studies on freezing preservation of harvested ginger with minimum quality loss and ginger product development utilizing stored ginger for increasing ginger product market, were carried out. Size of ginger

Ⅳ. Research Results and Recommendations for applications of results
Ⅳ-1. Research results
Studies on freezing preservation of harvested ginger with minimum quality loss and ginger product development utilizing stored ginger for increasing ginger product market, were carried out. Size of ginger roots, blanching, freezing temperature, storage period and thawing methods were considered to establish an ootimum freezing und thawing methods. Studies on the producing minced ginger product included control methods for browning, gas formation in package and solids-liquid separation at the time of thavling. Quality changes in minced ginger products as affect by packaging and handling methods were also studied to estimate shelf-life of the products. The summary of the studies are summarized as follows.
Sub-title: Developing freezing preservation methods of harvested gInger
1. Quulity of frozen ginger as affected by the size of ginger roots and freezing temperatures:
Ginger roots, coarse ground ginger and fine ground ginger were frozen and stored at -5, -20 or -70℃. pH and color of samples were more stable at -70℃, although surface color of samples changed to brown as the storage period was extended at all temperatures. The coarse ground sarnple had more brown color than others. Total free sugars, free amino acids and flavor peaks decreased as the storage period was extended, and these changes were more at -5℃ than other lower temperatures. Losses of total free sugars, free amino acids and flavor peaks in ginger roots were significantly less than those in both ground samples. Sensory quality of ginger was most stable at -70℃, regardless of size and storage period, and was least stable at -5℃.
2. Quality changes in frozen stored ginger as affected by peeling and blanching:
Peeling and blanching resulted in increased drip loss of frozen ginger as the storage period was extended. Peeled ginger had higher L and b values than non-peeled ones. Blanched and peeled ginger roots maintained better sensory color until 9 months storage, but peeled ginger roots had lower preference scores than non-peeled ones, regardless of blanching.
3. Studies on thawing frozen ginger:
Room terilperature thawing resulted in tow times more drip loss, compared with low temperature thawing(5℃) and microwave oven thawing. Brown discoloration was serious problem with room temperature thawing. Total free sugars, free amino acids and flavor peaks were higher in samples thawed at low temperatme and microwave oven, and low temperatme thawed samples had higher sensory scores.
Sub-title: Freezing preservation of mineed ginger
1. Control of brown discoloration, gas formation and solids-liquid separation:
Sodium bisulfite, oxalic acid and L-cystein at vanous concentrations were tested for maintaining the surface color of minced ginger, and 0.002% bisulfite and 0.2% L-cystein were most effective in controlling the brown discoloration. To minimize gas formation in minced ginger containers dluing storage, various concentrations of preservatives were evaluated, and the rcsults showed that 0.1% sodium benzoate was most effective in controlling the gas formation. Among the additives tested to prevent solids-liquid separation, 0.1% xanthan gum was the best.
2. Minced ginger prepared before or after freezing ginger:
Additive(s) alone or in combination with others were added to the minced ginger prepared before or after freezing ginger, and gas formation, browning and solids-liquid separation dming the storage were investigated. The combined treaiment(L-cysLein, sodium benzoate and xanthan gum added to minced ginger) was the most effective in controlling pH and surface color of the samples. Addition of 0.1 % sodium benzoate alone or the combined treatment resulted in no noticeable gas fomlation in the package. Also, addition of 0.1% xanthan gum alone or the combined treatment efficiently controlled the solids-liquid separation of sarmples in the storage test. Decreases in free amino acids and free sugars were minimum in the combined treatment sample. Sensory quality of the combined treatment sample was the best among tested treatments. These results indicated that gas formation, brown discoloration and solids-liquid separation of minced ginger could be effectively controlled by addition of 0.2% L-cystein, 0.1% sodium benzoate and 0.1% xanthan gum.
3. Studies on packaging and handling of the minced ginger:
The minced ginger prepared with raw ginger before freezing was packed in plaslic bags, tubes or glass bottles and stored at 5 or -20℃.
Minced ginger prepared with fresh ginger and stored at 5℃;
pH and surface color of the combined treatment were stable until 90 days of storage at 5℃. Total free sugars, free amino acids and ±lavor peaks of the 5℃ stored minced ginger decreased as the storage period was extended, regardless of packaging methods, but those in the minced ginger packed in tubes were more stable. The minced ginger with the combined treatment maintained good quality until 120 days of storage at 5℃ The minced ginger packed in tubes had better sensory quality than that other containers.
Minced ginger prepared with fresh ginger and stored at -20℃;
Surface color values of minced ginger stored at -20℃ increased as the storage period was extended, whereas pH decreased. Generally, the Quality of the combined treatment was more stable than control. Total free sugars, free amino acids, and flavor peaks of minced ginger samples decreased as the storage period at -20℃ was extended, regardless of packaging materials, but these were more stable packed in tubes. In control, sensory off-favor was detected after 15 weeks storage, and overall preference of control was inferior to that of the combined treatment.
The combined treatment packed in tubes or glass bottles maintained good sensory color, overall preference and low off-flavor until 45weeks of storage at -20℃.
Minced ginger prepared with frozen stored ginger at -20℃ and stored at 5℃;
The minced ginger prepared with frozen stnred ginger at -20℃ was packed in 3 types of containers and stored at 5℃, and the changes in quality was monitored.
pH of samples decreased and surface color values increased as the storage period was extended. The combined treatment maintained pH and color values stable until 90 days storage. Total free sugars, free amino acids and flavor peaks in all samples decreased during storage, but samples packed in tubes or glass bottles maintained stable free sugar and free amino acids levels. Sensory color did not change significantly until 90 days storage, but overall preference and off-tlavor changed markedly alter 60 days of storage at 5℃. The similar trend was observed with the combined treatment, except that san1ples packed in tubes maintained good overall preference scores until 90 days of storage.
Minced ginger prepared with frozen stored ginger at -20℃ and stored at -20℃;
Changes in pH and surface color of samplcs were similar to those at 5℃. The combined treatment samples had less quality changes than control. Total free sugars, free amino acids and flavor peaks of tube packed samples did not change markedly until 45, 45 and 30 weeks of storage, respectively. Sensory color of control did not change until 45 weeks, regardless of container types, but obvious off-flavor was detected after 15 weeks of storage. Samples packed in tubes or glass bottles had higher overall preference scores that those in plastic film. The combined trcatn1cnt samples packed in tubes Inaintained good and acceptable sensory quality until 45 weeks of storage, better than other packaging materiafs.
Ⅳ-2. Recommendation for applications of results
Results obtained from this research will be transferred to the ginger growrers association, ginger processors and regional agricultural co-operative units by presenting seminars or on-site education programs, etc. Appropriate recommendations for practical applications of the research results will also be made to Ministry of Agriculture and Forestry and to the administration offices of the ginger growing area. The results obtained from this research will also be presented at the academic meetings or seminars, and will be published in journals. Arrangements will be made to protect the important research data by applying for patent(s).

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• Summary ... 13
• CONTENTS ... 20
• 목차 ... 22
• 제1장 연구개발과제의 개요 ... 26
• 제1절 연구개발의 목적 ... 26
• 제2절 연구개발의 필요성 ... 27
• 제3절 연구개발의 방법 및 범위 ... 29
• 제2장 국내ㆍ외 기술개발 현황 ... 30
• 1. 국외 연구현황 ... 30
• 2. 국내 연구현황 ... 30
• 제3장 연구개발수행 내용 및 결과 ... 32
• 제1절 생강의 냉동저장기술 개발 ... 32
• 제1항 서 언 ... 32
• 제2항 재료 및 방법 ... 33
• 1. 재료 ... 33
• 2. 일반성분 분석 ... 34
• 3. pH의 측정 ... 34
• 4. 표면색도 분석 ... 34
• 5. Drip loss의 측정 ... 34
• 6. 유리당 함량의 분석 ... 35
• 7. 유리 아미노산 함량의 분석 ... 35
• 8. 향기성분 함량의 분석 ... 36
• 9. 관능검사 ... 37
• 10. 통계처리 ... 37
• 제3항 결과 및 고찰 ... 38
• 1. 원료형태에 따른 생강의 냉동방법별 품질특성조사 ... 38
• 2. 박피방법 및 데치기 방법에 따른 생강의 냉동중 품질특성조사 ... 63
• 3. 냉동생강의 해동기술개발 ... 66
• 제2절 냉동생강 다대기 제조기술 개발 ... 71
• 제1항 서 언 ... 71
• 제2항 재료 및 방법 ... 72
• 1. 재료 ... 72
• 2. 일반성분 분석 ... 74
• 3. pH의 측정 ... 74
• 4. 표면색도 분석 ... 74
• 5. 가스 발생량 측정 ... 74
• 6. 고액분리 (liquid-solids separation) 측정 ... 74
• 7. 유리당 함량의 분석 ... 75
• 8. 유리 아미노산 함량의 분석 ... 75
• 9. 향기성분 함량의 분석 ... 75
• 10. 관능검사 ... 76
• 11. 통계처리 ... 76
• 제3항 결과 및 고찰 ... 77
• 1. 생강 다대기의 제조 및 첨가물의 선정 ... 77
• 2. 냉동저장 후 생강 다대기 제조시 갈변, 가스발생억제 및 고액분리 방지기술 개발 ... 83
• 3. 생강 다대기 제조 후 냉동저장(-5℃) 기술개발 및 갈변, 가스발생억제 및 고액분리 방지기술 개발 ... 95
• 4. 생강 다대기 제조 후 냉동저장(-20℃) 기술개발 및 갈변, 가스발생억제 및 고액분리 방지기술 개발 ... 106
• 5. 열풍건조다대기 분말의 품질특성 ... 114
• 6. 기타 생강제품개발 ... 116
• 7. 생강다대기의 포장 및 유통기술개발 ... 122
• 제4장 목표달성도 및 관련분야에의 기여도 ... 196
• 1. 연차별 연구개발목표와 내용 ... 196
• 2. 연구평가의 착안점 ... 199
• 3. 연구개발 목표의 달성도 ... 200
• 5. 관련분야의 기술발정에의 기여도 ... 201
• 제5장 연구개발결과의 활용 계획 ... 202
• 제1절 기대효과 ... 202
• 제2절 활용방안 ... 203
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 204
• 제7장 참고문헌 ... 204
• 끝페이지 ... 211