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Kafe 바로가기주관연구기관 | 국립농업과학원 National Institute of Agricultural Sciences |
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보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2015-02 |
주관부처 | 농촌진흥청 Rural Development Administration(RDA) |
등록번호 | TRKO201500010395 |
DB 구축일자 | 2015-07-11 |
Ⅳ. 연구개발결과
1. 1세부과제 : 발효잼의 제조 및 용도다양화 기술 개발
○ 발효 베리류(블루베리, 딸기 등)잼 제조를 위한 적정 발효제 설정(‘13 특허)
- 발효잼 제조용 적정 발효제 선정 : Asp. kawachii koji(산도 0.4~0.5, pH 3~4)
○ 발효에 의한 베리류 잼의 저당화를 위한 제조조건 구명(특허출원 2, 기술이전 6)
-과실 무게 대비 설탕 40%와 당화액 20~30% 첨가에 의한 발효잼 제조, 당도 감소
- 당알코올과 식이섬유 소재 이용 발효베리잼
Ⅳ. 연구개발결과
1. 1세부과제 : 발효잼의 제조 및 용도다양화 기술 개발
○ 발효 베리류(블루베리, 딸기 등)잼 제조를 위한 적정 발효제 설정(‘13 특허)
- 발효잼 제조용 적정 발효제 선정 : Asp. kawachii koji(산도 0.4~0.5, pH 3~4)
○ 발효에 의한 베리류 잼의 저당화를 위한 제조조건 구명(특허출원 2, 기술이전 6)
-과실 무게 대비 설탕 40%와 당화액 20~30% 첨가에 의한 발효잼 제조, 당도 감소
- 당알코올과 식이섬유 소재 이용 발효베리잼 개발 : 2종(딸기, 블루베리)
▪ 당원 구성비 : 설탕 20%, 살균 당화액 20%, 말티톨(당알코올) 20%(w/w)
▪ 베리류 과실 무게 대비 식이섬유(고형제) 4% 첨가(w/w)
2. 2세부과제 : 잼의 성상변화 유도 조건 확립 및 포장형태 다양화
○ 고체 형상을 띄는 성상변화 딸기잼 제조 적합비율 설정
- 성상변화 딸기잼 제조 : gellatin 2%, 감자전분 1%
○ 제조 공정을 추가하여 성상변화 딸기잼의 포장 저해요인 보완
- 휘핑 처리(2분)를 통해 제품의 부피 증가(약1.5배)
- 경도 감소, 색도의 증가 및 부착성 감소로 제품 이용 시 끊어짐 개선
○ 휘핑 처리(2분)를 통해 제품의 부피 증가(약1.5배)
○ 경도 감소, 색도의 증가 및 부착성 감소로 제품 이용 시 끊어짐 개선
3. 3세부과제명 : 약용뿌리자원을 이용한 청 제조기술 개발
○ 약용뿌리자원(당귀, 도라지)의 유용성분 효과적 용출방법: 냉해동전처리 2회
- 대조구 대비 냉해동 2회 전처리 착즙액 분말에 있어, 당귀의 데커신 성분 2.1배 도라지의 조사포닌 성분 1.5배 증진(금산지역 2년근 원료기준)
○ 건강 청 제조기술 확립
- 냉해동 착즙액 제조 → 당액혼합 첨가(설탕 1.2, 당화액 1.2배(/w/w)) → 숙성(0~3일) → 감압 농축(55℃±3브릭스) → 살균(100±3℃, 10분)
○ 당도를 줄이기 위해 설탕 무게 대비 쌀당화액 동량 첨가 시 당도 감소
○ 실버 대상 청(시럽)의 기호도 평가 실시 결과(노인 50여명), 80%만족
We conducted on a study to develop new jam processing technologies using the fermentation of rice and fruits. In 2011, the American Institute of Food Technologists (IFT) published a list of keywords for the health food market that included the “silver generation” (over 50 years of age), phytochemica
We conducted on a study to develop new jam processing technologies using the fermentation of rice and fruits. In 2011, the American Institute of Food Technologists (IFT) published a list of keywords for the health food market that included the “silver generation” (over 50 years of age), phytochemicals, low-fat, sugar-free, and environmentally friendly.
To control the oversupply of berries such as strawberries, blueberries, mulberries, and Korean black raspberries, new processed products are needed in place of existing products. New sugar-processing technologies are needed for businesses aiming to meet the consumer demand for health foods. Instead of simply adding sugar, new sugar materials were developed with the use of quality differentiation technologies such as calorie reduction, increased convenience, and health promotion, and we here summarize the results.
To develop fermented jam using berries such as strawberries and blueberries, a fermentation starter and an appropriate rice mash ratio were selected. First, the optimal fermentation starter used to make fermented berry jam (strawberry, blueberry, etc.) was rice koji of Aspergillus. kawachii. Next, the rice mash made using Asp. kawachii koji was optimized as a sugar and acidity regulator of jam, with a total acidity of 0.4–0.5, pH 3–4, and a sweetness of about 12 brix.
In terms of manufacturing conditions to lower the sugar content of fermented berry jams, when sugar was added to 30% and rice mash was added to 20–30% of the berry weight, the sweetness was reduced by up to 15 brix compared to that of a general jam.
At the same time, we developed solid fermented jam by adding sugar alcohol and dietary fibers. The sugar composition ratio, in percentage berry weight (w/w), was 20% sugar, 20% rice mash, and 20% maltitol. Addition of sugar alcohol to a jam had a calorie-reducing effect of about 17% compared to a jam in which no sugar alcohol was added. For the convenience and diversification of jams, addition of dietary fiber (pectin 1, agar 0.1, gelatin 2.9) to a quantity of 4% berry weight was found to be optimal for solidification.
This new berry jam processing technology is expected to open the path for a new jam consumption market with increased fruit utilization and diversification.
In order to make a strawberry jam that induced physical property change, we investigated quality characteristics of strawberry jam added gelatin and potato starch as a minor ingredient. Making a strawberry jam that semi-solided physical properties was conducted adding gelatin, agar, collagen of 0~5% scale as minor ingredient in strawberry jam. After the experiment, we observed color the strawberry jam changed physical property. A Lightnesss indicator, L* value is showed significant difference in gelatin 5%, agar 1%, collagen 1%. The result of color value in compare control group with experimental group, strawberry jam with gelatin 1~3% group is not showed significant difference. From the contents of gelatin 2%, strawberry jam showed that semi-solided physical property. This result described that gelatin as inducing ingredient give rise to change of physical property. And When we investigated each strawberry jam 0~5% added gelatin, the change of rheology property showed. As with the contents of gelatin increase, the hardness of strawberry jam was increased, too. The strawberry jam that induced physical property change as ingredient of gelatin 2% was regarded as short of chewy texture. So, we added potato starch as another minor ingredient of the strawberry jam changed physical property.
According to this result, the adequate kind of ingredient and the content was gelatin 2% and potato starch 1% as the weight of used strawberry for making the strawberry jam induced change of physical property. A lightness, redness and yellowness that of the completed physical property changed strawberry jam was 2.24, 19.01 and 4.48. Physical property which hardness, cohesiveness, adhesiveness, gumminess and chewiness was 132.31, -58.56, 0.30, 39.15 and 31.46, respectively. To improvement of the physical property such as hardness and chewiness, the strawberry jam changed physical property was whipped during 2 minute.
The result of the process showed remarkably increasing lightness and redness, And then density of the whipped strawberry jam chaned physical property was decrease. We carried out sensory test that of hardness, shape, color, sweetness, overall
preferance. The value of the test indicated that color preferance decrease when compared to control group. This research suggest that furthermore effort need to improve the color and physical property of strawberry jam changed physical property.
To prepare for the rapidly changing aging society and healthy longevity generation, there is a need to develop health promoting processed foods using medicinal root resources, targeting the silver generation. Here, we developed a new sugar material (using rice mash), to avoid the simple addition of sugar. This method could help to achieve sweetness and calorie reduction in syrup.
To investigate physical methods for effectively extracting the useful components from the medicinal root ingredients angelica and bellflower, the extracts were manufactured under different pre-treatment conditions and the quality was tested. We obtained good results when the extracts were made by repeating the pre-treatment method of freezing (−20°C, 24 hours) and thawing (18±2℃, 4 hours) twice. That is, compared to the untreated group that received no freezing and thawing treatment, the extract powder of the group that received the freezing and thawing treatment twice had 2.1-times more decursin from angelica and 1.5-times more crude saponin from bellflower (based on the standard of 2-year-old roots from the Geumsan region).
The results of the quality evaluation of healthy syrups made with different manufacturing processes using the angelica and bellflower extracts were as follows. The sugar solution should be prepared after making the freeze–thaw extract. The extract was best when both the sugar and rice mash were added at 1.2-times the extract weight of angelica or bellower. After adding the prepared sugar solution to the angelica or bellflower extract, fermentation was carried out at a low temperature for 3 days. Next, the extract and sugar solution were placed in a vacuum concentrator and concentrated for 3–10 minutes to make syrup, followed by heat sterilization (100±3℃, 10minutes).
By adding the same amount of rice mash to reduce the amount of added sugar required, sweetness was reduced by up to 12 brix and the preference of the syrup was also increased.
On the other hand, although 80% satisfaction was achieved when evaluating the preference of the bellflower syrup and angelica syrup developed for the elderly population, continued research and reviews will need to be conducted.
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