초록 ▼

Ⅳ.연구개발결과
무균밥의 소비자 기호도에 영향을 미치는 관능적 요인을 도출한 결과,무균밥에 대한 기호유발 인자(liking factor)는 찹쌀향미,밥알 탄력성,구수한 향미,단맛,응집성,윤기,투명도 등이었으며,무균밥에 대한 기호 저해 인자(disliking factor)는 묵은쌀 향미,노란색상,갈색티눈,쌀겨,생쌀향미 등으로 나타났다.무균밥에 대한 기기 분석치와 관능검사 결과의 상관관계 분석 결과,품위분석과 취반식미계 분석 결과가 무균밥의 기호도 예측에 중요한 지표임을 확인하였고,최종적으로 소비자 조사를 통하여 무균 포장밥에 적

Ⅳ.연구개발결과
무균밥의 소비자 기호도에 영향을 미치는 관능적 요인을 도출한 결과,무균밥에 대한 기호유발 인자(liking factor)는 찹쌀향미,밥알 탄력성,구수한 향미,단맛,응집성,윤기,투명도 등이었으며,무균밥에 대한 기호 저해 인자(disliking factor)는 묵은쌀 향미,노란색상,갈색티눈,쌀겨,생쌀향미 등으로 나타났다.무균밥에 대한 기기 분석치와 관능검사 결과의 상관관계 분석 결과,품위분석과 취반식미계 분석 결과가 무균밥의 기호도 예측에 중요한 지표임을 확인하였고,최종적으로 소비자 조사를 통하여 무균 포장밥에 적합한 품종으로 수원545와 수원529를 선발하였다.
냉동밥의 전반 기호도를 예측할 수 있는 주요 측정 지표로,양의 상관관계를 갖는 특성으로 “탄성,취반식미값”지표가,음의 상관관계를 갖는 특성으로는 “침지율,부착성”지표가 냉동밥의 맛품질 예측에 영향을 주는 주요 측정 지표로 도출되었다.
품종별 죽을 제조한 후 묘사분석,소비자조사 및 물성 분석 등 통합적인 tool을 이용하여 분석한 결과,전반적인 선호도는 외관,밥알 모양,점도 선호도 등과 유의적인 양의 상관관계(p<0.01)를 나타내었으며,최적의 관능품질을 나타낸 품종은 수원537,주안,수원562,수원563등이었다.
무균포장밥을 비롯한 가공밥용으로 적합한 특성은 ‘더운밥<식은밥<무균포장밥’의 순서로 밥맛이 향상되며,이에 유망한 품종 및 계통은 중생골드,수광벼,수원529호 및 수원538호 등으로 나타났다.

Abstract ▼

Currently, more and more people are looking at convenient processed foods due to the increase of single households and the change of dietary life. The amounts of rice consumption in Korea have been decreased due to the more consumption of wheat containing foods such as fast food, pizza, ramyon noodl

Currently, more and more people are looking at convenient processed foods due to the increase of single households and the change of dietary life. The amounts of rice consumption in Korea have been decreased due to the more consumption of wheat containing foods such as fast food, pizza, ramyon noodle, pasta, etc. The objective of this study was to select proper rice varieties for aseptic-packaged cooked rice, frozen-cooked rice and aseptic-packaged rice porridge by physicochemical analyses and sensory evaluations.
The principal component analysis (PCA) using physicochemical analysis data and the multidimensional scaling analysis using sensory results were applied for the effective variety screening. Thirty three rice varieties composed of five groups based on the physicochemical analyses and sensory evaluation. The representative varieties of each group were JA and HA for group1, HN, SW538, SW529 for group2, YH, DM, SW528 for group3, BR, KC, DR, CC for group4, and SW542 for group5. Rice varieties of each group had similar physicochemical characteristics. Especially, eating-quality was the key parameter for the similarity. Descriptive analysis and consumer acceptance test for the representative rice varieties for each group were performed. Partial least square regression was applied to determine the drivers ofliking and disliking factors foraseptic-packaged cooked rice. Liking factors were glutinous rice aroma. Disliking factors were old rice aroma, raw rice aroma, yellow color, brown colored particles and rice bran. When correlating instrumental analyses and sensory evaluations,the most important parameters for the expectation of aseptic-packaged cooked rice quality were milled rice quality and eating-quality analyses.Finally, SW545 and SW529 were selected as rice varieties for aseptic-package cooked rice processing by presenting higher consumer acceptance than the others.
Physicochemical and sensory evaluation based on the cooked rice processing methods (frozen-cooked rice, home-made cooked rice, and aseptic-packaged cooked rice) were compared. Frozen-cooked rice had higher glutinousness, moisture, agglomeration in comparison with home-made and aseptic packaged cooked rice samples. These characteristics influenced positively to the consumer acceptance.There was no significant difference (p >0.05) between frozen-cooked rice and home-made cooked rice. Aseptic-packaged cooked rice had significantly lower acceptance (p <0.05) than others. Five rice varieties, which were the representative varieties of Korean rice, were process for frozen-cooked rice in order to investigate physicochemical properties and sensory characteristics. Liking factors for frozen-cooked rice were moisture content and glossiness. Disliking factors were particle feeling, hardness, rice bran aroma, bitterness, and tap water aroma. Major parameters were selected by correlating instrumental analyses and consumer acceptance ratings in order to expect consumer acceptance of frozen-cooked rice.The positive instrumental factors for consumer acceptance were elasticity and eating-quality; the negative factors were water uptake and adhesiveness.
The optimum amount of rice for aseptic-packaged rice porridge was calculated by response surface methodology (RSM). Viscosity, solid content, density of soluble content, and rice particle shape were measured to identify the quality of aseptic-packaged rice porridge. Forty three grams for 207 g of a rice porridge packages with 88-29% of moisture content were the optimum for consumer acceptance. Overall acceptance was positively related to acceptances of appearance, rice shape, and viscosity (p <0.01). The appropriate rice varieties for aseptic-packaged rice porridge processing based on the instrumental analyses and sensory evaluations were SW537, JA, SW562 and SW563.

목차 Contents

• 표 지 ... 1
• 제 출 문 ... 3
• 요 약 문 ... 4
• SUMMARY ... 6
• 목 차 ... 8
• 제 1장 서 론 ... 9
• 제 2장 국내외 기술개발 현황 ... 11
• 제 1절 국내 연구 현황 ... 11
• 제 2절 국외 연구 현황 ... 11
• 제 3장 연구개발수행 내용 및 결과 ... 12
• 제1절 무균포장밥 및 냉동밥 특성에 따른 밥품질 영향인자 구명 및 가공기술 개발 ... 12
• 제 2절 :죽 가공적성 영향인자 구명 및 가공기술 개발 ... 41
• 제 3절 가공밥 제조특성평가 및 품종선발 ... 62
• 제 4장 연구개발목표 달성도 및 대외기여도 ... 75
• 제1절 목표대비 달성도 ... 75
• 제2절 정량적 성과(논문게재,특허출원,기타) ... 76
• 제 5장 연구개발결과의 활용계획 ... 77
• 제 6장 연구개발과정에서 수집한 해외과학기술정보 ... 78
• 제 7장 기타 중요 변동사항 ... 78
• 제8장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 78
• 제 9장 참고문헌 ... 79
• 끝페이지 ... 84