초록 ▼

○ 연구결과
1. 채소류 종류별 적정 블랜칭 및 냉동변성 처리 조건 설정
가. 동결과정중의 색택, 조직감 및 풍미유지 목적의 변성억제를 위한 전처리로서 동결채소 제조를 위한 적정 블랜칭 온도와 시간 그리고 변성방지제 첨가 조건은 각각 취나물은 90℃/3min/소금 1%, 콩나물은 90℃/1min/폴리인산염 0.1%, 얼갈이배추는 80℃/3min/소금 1%, 애호박은 90℃/3min/소금 2%, 대파는 80℃/1min, 표고버섯은 90℃/5min, 도라지는 90℃/1min /소금 2%, 아욱은 90℃/3min/소금 2%로

○ 연구결과
1. 채소류 종류별 적정 블랜칭 및 냉동변성 처리 조건 설정
가. 동결과정중의 색택, 조직감 및 풍미유지 목적의 변성억제를 위한 전처리로서 동결채소 제조를 위한 적정 블랜칭 온도와 시간 그리고 변성방지제 첨가 조건은 각각 취나물은 90℃/3min/소금 1%, 콩나물은 90℃/1min/폴리인산염 0.1%, 얼갈이배추는 80℃/3min/소금 1%, 애호박은 90℃/3min/소금 2%, 대파는 80℃/1min, 표고버섯은 90℃/5min, 도라지는 90℃/1min /소금 2%, 아욱은 90℃/3min/소금 2%로 설정하였다.
나. 동결채소 제조 공정 매뉴얼
동결 취나물, 동결 콩나물, 동결 얼갈이배추, 동결 애호박, 동결 대파, 동결 표고버섯, 동결 도라지 및 동결 아욱 및 즉석 동결채소 된장국의 전처리, 블랜칭, 동결 등의 전 공정에 대한 제조 공정 매뉴얼을 제작하였다.
다. 동결채소의 전통 한식 조리에의 적용성 검토
8가지 동결채소를 이용하여 동결 얼갈이배추 된장국, 동결 아욱국, 동결 취나물 밥, 동결 표고버섯 밥, 동결 도라지 밥 그리고 동결 비빔밥을 관능평가 한 결과 즉석에서 만든 국, 밥 그리고 비빔밥 보다 관능적으로 우수하게 평가되었다.
라. 급속동결처리 시설 설계 및 시공 기준 개발
산지형 급속동결처리시설에 대한 2가지 형태의 모델이 설계되었다. 냉동창고형 급속동결고가 5, 10, 15, 20평형 규모로 설계, 표준화되었고, IQF(개체동결방식)형 터널프리져가 시간당 1톤은 생산할 수 있는 규모로 설계, 도면화되어 시공 기준이 작성되었다.

Abstract ▼

Ⅳ. Results and suggestions
1. Developed pre-treatment process and quality preserving technologies for vegetables to be put into frozen condition.
A. Selected the optimum pre-treatment forms and packing units by vegetable
Chwinamul(aster scaber), soybean sprouts were used in their original f

Ⅳ. Results and suggestions
1. Developed pre-treatment process and quality preserving technologies for vegetables to be put into frozen condition.
A. Selected the optimum pre-treatment forms and packing units by vegetable
Chwinamul(aster scaber), soybean sprouts were used in their original form while the roots of ulgari-baechu(chinese cabbage) were removed for the optimum pre-treatment process before freezing vegetables. The stalks of summer squashes (cucurbita moschata), the roots of green onions, the stem part of shiitakes, the husks of bellflowers and the feels of mallows were removed before being sliced into 0.5-1cm sizes(summer squashes), and being quadrisected(green onions), and being immersed into salty water to remove their bitter taste before being used. The selection of packing units was made for individual consumers such as 250g unit for chwinamul, soybean sprouts, ulgari-baechu, bellflowers and mallows, and 500g unit for summer squashes, green onions and shiitakes, and 1kg-10kg units were chosen for group meal or bulk meal services.
B. Selected the optimum blanching and freeze denaturalization conditions by the Types of vegetables.
The optimum blanching temperature, time and the condition to add anti-denaturalization agent as the pre-treatment process for preventing denaturalization to preserve coloration, texture and flavor during the freezing process were chosen as 90℃/3min/salt 1% for chwinamul, 90℃/1min/polyphosphate 0.1% for soybean sprouts, and 80℃/3min/salt 1% for ulgari-baechu, 90℃/3min/salt 2% for summer squashes, 80℃/1min for green onions, 9 0℃/5min for shiitakes, 90℃/1min /salt 2% for bellflowers and 90℃/3min/salt 2% for mallows.
2. Established quick freezing, thaw, packing and distribution technologies for frozen vegetables.
A. Developed a quick freezing technology.
The time measurement of quick freezing of blanched chwinamul, soybean sprouts, ulgari-baechu, summer squashes, green onions, shiitakes, bellflowers and mallows at -40℃ showed their central parts temperatures alike in speed dropping the temperatures from initial temperatures until reaching down to 0℃, and stayed at the temperatures for some while and then dropped below 0℃. The time of the temperatures of chwinamul, soybean sprouts, ulgari-baechu, bellflowers and mallows took about 6 hours to reach to -40℃ while summer squashes and green onions took about 10 hours. The time of geometric central temperature of chwinamul, soybean sprouts, ulgari-baechu, bellflowers and mallows was about 3 hours to reach to -18℃ while summer squashes and green onions took about 5 hours.
B. Developed a quality management for frozen vegetables in storage and circulation.
The analysis on the correlation of quality characteristics and sensory preferences of those 8 frozen vegetables stored at 0, -5, -15 and -25℃ respectively aiming to predict the qualities and find out the optimum qualities for them in distribution showed. The importance of sensory preferences as a quality criteria applicable to quality prediction of the frozen vegetables in circulation. The prediction of market-life of those 8 frozen vegetables through sensory preferences survey setting 5 points as marketable limits, revealed the order of hwinamul, soybean sprouts, ulgari-baechu, summer squashes, green onions, shiitakes, bellflowers and mallows for their possible storage days at 0℃ such as 20, 17, 18, 18, 8, 23, 23 and 18 days respectively. they also could be stored at -5℃ for up to 28, 27, 24, 21, 16, 32, 47 and 21days, and at -15℃ for up to 170, 193,139, 151, 135, 189, 244 and 144 days, and at -18℃for up to 264, 217, 174, 173, 142 338, 275 and 182 days, and at -18℃ for up to 264, 217, 174, 173, 142 338, 275 and 182 days, and at 18℃ for up to 264, 217, 174, 173, 142 338, 275 and 182 days and at -25℃, as much as 409, 300, 251, 242, 192, 543, 378 and 265 days.
C. Developed a thaw technology for frozen vegetables.
Those 8 frozen vegetables were classified before thawing at 5℃ in the cold air, at 15-17℃ in the cold water and in the room temperature, and in the microwave oven, and the time of the internal temperature in their central part reached 5℃ was set as the time to complete the thaw.
The survey of the whole preferences by integrating overall quality factors such as appearances, colors, off-flavor and texture showed no quality change depending on thaw methods with 5-point set as marketable limits. However, the thaw done in the room temperature appeared to be excellent in sensory aspect in general.
D. Frozen vegetable manufacturing processing manual.
A manual for all processing including pre-treatment, blanching, freezing of Chwinamul, soybean sprouts, ulgari-baechu, summer squashes, green onions, shiitakes, bellflowers and mallows / bibimbap and doenjang soup made with instantly frozen vegetables was prepared.
E. Development of a technology to pack and transport frozen vegetables.
Downsizing of bulk with film bags suitable for distribution and transport of frozen vegetables for the development of packing and transport technologies was very flexible for bulk adjustment, and the standard of boxes of 5kg, 10kg in size were analyzed. When they were loaded on t 12 pallet, the boxes of 5kg, 10kg units showed a high load rate approving that they were suitable for packing frozen vegetables. A load simulation on 20ft와 40ft containers for export in consideration of cold air flow showed the load rate of 82%.
F. The examination of applicability of frozen vegetables to cooking of traditional korean food.
A sensory evaluation of doenjang soups made with frozen ulgari-baechu and mallows Soup, and rices made with frozen chwinamul, shiitakes, bellflowers, and bibimbap made with many of those frozen vegetables , revealed that the food used 8 frozen vegetable were much more excellent in sensory aspect compare with those rices and soups made with unfrozen vegetables.
G. Designing of quick freezing process facilities and developing of construction standards.
Two types of models were designed for the quick freezing facilities in the areas of those vegetable were produced. One type is the quick refrigerated warehouses of 5, 10, 15, 20 pyeong which were designed and standardized, and the other was iqf Tunnel freezer type which was designed to freeze a ton of materials for an hour and mapped and construction standard was prepared.
3. Establishment and industralization technologies for quick freezing facilities in the producing areas of the target vegetables.
A. Survey and selection of vegetable items possible to be frozen food materials.
(1) bibimbap : surveyed and selected the vegetable items that can be frozen food materials for major korean food responding to the globalization strategy of korean food. As the rise of necessity for korean traditional food to be the products targeting the tourists and to be globalized, the diversity of taste and materials and convenience of bibimbap are attracting a lot of attention. Bibimbap is very popular with the foreigners, and it is desirable to create an instant frozen bibimbap which can be said an important factor in marketing aspect. A work of developing a freezing technology and its standardization which would enable to make the most of the textures of soybean sprouts, spinaches, shiitakes, bellflowers all of which are the materials of bibimbap, and to serve it in fresh condition seem to be necessary.
(2) namuls : there are many ways to cook namuls, but their demerits of vexatious
Cooking methods and complicated pre-treatment process make the busy people of today lose their interest in cooking with them more and more. Those namuls could greatly be used for food processing or half cooked food, and their usability as traditional food materials will increase.
(3) jiigues : a domestic survey revealed that they are the food high in intake frequency and preference level. Frozen vegetables enables people to cook quickly at homes or restaurants thanks to their completion of blanching processing and have merits to be cooked uniformly thanks to being sliced in uniform sizes.
(4) surplus vegetables : the reality of fresh and processed food in the cold air are their disposal by firms and homes in great quantities in the places they were cultivated or in the distribution process due to the limit of preservation.
The merits of frozen vegetables are their possible storage up to 24 months without affecting their qualities which is very efficient in food resource aspect. Especially, baechu and green onions in need of shipping adjustment would do a lot in reducing their disposal quantities through freezing them.
B. The actual state of pre-treatment process and processing of vegetables in the distribution centers of the vegetable producing areas.
Most of frozen agricultural products circulating in the country includes frozen strawberries, ripe persimmons and frozen corns while huge distribution stores deal with green beans, broccoils, asparaguses, cauliflower, autumn squashes, mixed vegetables and tropical fruits. Most of them keep their original forms or processed in sliced forms. A survey into market conditions for processed vegetables(including frozen vegetables)excepting canned and dried vegetables showed the reduction by -17.39% in business from 69 in 2007 to 57 in 2008, and about half reduction by-46.73% from 107 in 2006 however, an output of \ 200.3billion in 2008 was an increase by 18.8% compared with that of \ 171.6 billion in 2008.
C. Applicability of vegetables to quick freezing facilities in the producing areas of the target vegetables and plan of processing plants buildup
The process of freezing vegetables developed by this research was put in test by way of applying it to a plant for freezing vegetables in the actual site. The temperature of green onions drooped to -38℃ 7 minutes after the start and separated well from each other keeping a good quality after thaw. Other vegetables including baechu kept their taste well when used for rice processing. The basic plant plan for commercializing doenjang soup made with frozen vegetables and instantly frozen vegetables was mapped with the estimation of initial investment cost of about \2.5 billion for the build up of manufacturing facilities which able to produce 8 tones of doenjang soup a day.

목차 Contents

• 표 지 ... 1
• 제 출 문 ... 3
• 요 약 문 ... 6
• SUMMARY ... 9
• CONTENTS ... 15
• 목 차 ... 17
• 제 1 장 연구개발과제의 개요 ... 19
• 제 1 절 연구개발의 목적 ... 19
• 제 2 절 연구개발의 필요성 ... 19
• 제 3 절 연구개발의 내용 및 범위 ... 22
• 제 2 장 국내외 기술개발 현황 ... 24
• 제 3 장 연구개발수행 내용 및 결과 ... 25
• 제 1 절 동결채소 제조를 위한 전처리 및 품질 유지 기술 개발 ... 25
• 1. 채소류별 적정 전처리 형태 및 포장단위 선정 ... 25
• 2. 채소류 종류별 적정 블렌칭, 냉동변성방지 및 스팀 처리 조건 설정 ... 27
• 제 2 절 채소류의 급속동결, 해동 및 포장ㆍ유통기술 확립 ... 207
• 1. 급속동결처리 기술 개발 ... 207
• 2. 동결채소 저장 및 유통 중 품질 관리 기술 개발 ... 270
• 3. 동결채소의 해동 기술 개발 ... 328
• 4. 동결채소 제조 공정 매뉴얼 ... 342
• 5. 동결채소 포장 및 수송 기술 개발 ... 350
• 6. 동결채소의 전통 한식 조리에의 적용성 검토 ... 355
• 7. 급속동결처리 시설 설계 및 시공 기준 개발 ... 363
• 제 3 절 산지형 급속동결처리장치 현장화 기술 확립과 산업화 ... 398
• 1. 냉동식재료화가 가능한 채소 품목 조사 및 선정 ... 398
• 2. 산지유통센터의 채소류 전처리 및 가공 실태 조사 ... 401
• 3. 산지형 급속동결처리장치에의 적용성 및 가공설비 플랜트 계획 ... 411
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 417
• 제 5 장 연구개발 성과 및 성과활용 계획 ... 419
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 439
• 제 7 장 참고문헌 ... 507
• 끝페이지 ... 509