초록 ▼

Ⅳ. 연구개발결과
본 연구개발 과제 “유망 산채 식재료 소재발굴 및 가공상품화 연구”은 1) 산채 식재료 소재개발, 2) 산채 가공상품 개발 2개 분야 세부과제로 구성되어 있으며 1) 과제는 산채 식재료화를 위한 냉동제품 개발 및 염장조건확립, 산채 발효피클, 산채 물김치를 개발을 수행하였고, 2) 과제에서는 산채 중간수분 식품 개발, 산채 건조 제품 개발, 산채 식이섬유를 활용한 가공품을 개발하고자 하였다. 본 연구 개발과제의 주요 결과는 다음과 같다.
제1세부과제 “산채 식재료 소재 개발”에서는 「반건조 냉동산채 제조

Ⅳ. 연구개발결과
본 연구개발 과제 “유망 산채 식재료 소재발굴 및 가공상품화 연구”은 1) 산채 식재료 소재개발, 2) 산채 가공상품 개발 2개 분야 세부과제로 구성되어 있으며 1) 과제는 산채 식재료화를 위한 냉동제품 개발 및 염장조건확립, 산채 발효피클, 산채 물김치를 개발을 수행하였고, 2) 과제에서는 산채 중간수분 식품 개발, 산채 건조 제품 개발, 산채 식이섬유를 활용한 가공품을 개발하고자 하였다. 본 연구 개발과제의 주요 결과는 다음과 같다.
제1세부과제 “산채 식재료 소재 개발”에서는 「반건조 냉동산채 제조방법」을 개발하여 특허출원하였으며, 산채의 다양한 절임제품 개발의 일환으로 더덕피클 제조방법과 산채 물김치 5종(곰취, 참취, 고려엉겅퀴, 더덕, 고추냉이)을 개발 하였다.
제2세부과제 “산채 가공품 개발”에서는 「녹색을 유지하는 묵나물의 제조방법」을 개 발하여 특허출원 및 등록 완료 하였다. 본 기술은 데침-덖음-유념과정으로 제조되어 관행 건나물 제조에 비해 단시간내에 제조가능하며, 산채의 외형이 구형을 이루어 정돈된 형태를 보였다. 또한 재수화시 녹색을 유지하면서 품질이 우수하였다. 또한 농가에서 쉽게 적용할 수 있도록 비빔과정을 기계화하여 데침-건조-비빔-건조하는 제조방법을 개발하였다. 이 제조방법으로 건나물의 색깔과 식감을 개선하여 고품질 건나물 제조가 가능하였다. 산채의 연중 생산기술 개발을 통한 생산시기 분산 및 저장, 가공기술 개발을 통한 연중 상품 출시를 위하여 다양한 산채 분말제품을 개발하였다. 개발된 산채분말 데침-탈수-건조-분쇄과정으로 제조되며, 제조된 분말은 녹색도와 식이섬유 함량이 높았다. 은 2차 가공품(떡, 빵, 쿠키, 만두 등)으로 다양하게 사용될 수 있으며, 산채분말을 이용한 머핀, 식빵, 쿠키를 개발하였다. 산채 머핀제조시 고려엉겅퀴 11%에서 선호도가 높았고, 식빵제 조시는 분말 3%처리보다는 생체 27%처리가 선호도가 높았고, 쿠키는 고려엉겅퀴 분말 3%처리에서 선호도가 높았다.

Abstract ▼

This study was carried out to develop competitive frozen and processed food technique, and dried herbs of wild vegetables on health-oriented consumption patterns. The results are as follows.
1. Salt concentration and blanching conditions set for the production of frozen products alive.
○ Salt

This study was carried out to develop competitive frozen and processed food technique, and dried herbs of wild vegetables on health-oriented consumption patterns. The results are as follows.
1. Salt concentration and blanching conditions set for the production of frozen products alive.
○ Salt concentration when based on 85% of the moisture content of wild plants is 3%, 5% was adequate.
2. Frozen product made of wild vegetable by the pre-treatment methods.
○ After blanching, frozen products were a higher concentration of salt during blanching reduced fresh weight and moisture content after dehydrating, drip loss after dehydration was also decreased.
○ Cold air drying processed frozen products of wild vegetables, the longer the cold dry processing time was reduced moisture content, drip loss was also decreased after thawing. Total viable cell was not changed significantly, regardless of the cold air drying process time and thawing process.
○ After roasting treatment of wild vegetables frozen product, the fresh weight loss of Aster scaber was about 30%, Ligularia fischeri was 40%, Cirsium setidens was 50%.
○ Freezing dried cold was lower increase in the outflow of drip amount and hardness of intracellular components. Further water content of the short time it takes to lower freezing and thawing
3. Frozen product quality characteristics on freezing methods of wild vegetables
○ Optimal conditions for freeze blanching wild vegetables was prepared to the process to minimize the change of colors and drip loss at the same time, the selected predicted value is Ligularia fischeri (blanching temperature 95 ℃, blanching time 4 minutes 21 seconds, salt concentration 4.1%), Aster scaber (blanching temperature of 97.8 ℃, blanching time of 2 minutes and 21 seconds, the salt concentration of 1.93%), Cirsium setidens (blanching temperature of 98.7 ℃, blanching time 2 minutes 53 seconds, salt concentration 3.96%).
○ The maximum freezing frozen wild vegetables guides transit time in slow freezing method is Ligularia fischeri untreated, Aster scaber 15-18 hours, 12-20 hours a singer treatments, vacuum treatments took 9-25 hours. Quick freezing treatment is 9-15 minutes immersion treatment, liquid nitrogen treatment took 3-11 minutes.
○ Semi-dried frozen products after adjusting water using a hot air drying was wild vegetables, wild vegetables on freezing by wrapping the container without chopped or chopped. Semiarid frozen drip loss is more common method of slow freezing and rapid freezing frozen lower, total polyphenol, total flavonoid content, antioxidant activity, etc. There were no significant differences depending on the drying time. Freeze drying process alive for half a gukgeori, herbs marinated for, such as bibimbap was possible to manufacture a wide range of applications.
○ Salted products are stored in 90 days six kinds of wild plants preference survey seasoning salt ratio is 4%, 3% organic acids, 1% alcohol, 5% sugar treatments was higher overall rating.
○ Wild vegetables pickles were prepared using Codonopsis lanceolata, seasoning the flavor of the pickles were good when prepared in accordance with the cabbage juice salt 2%.
○ Wild vegetables watery kimchi has developed five species (Ligularia fischeri, Aster scaber, Cirsium setidens, Codonopsis lanceolata, Wasabia koreana), the optimum aging period of 14 days after taste is manufactured, Codonopsis lanceolata watery kimchi is the highest rating.
4. Development of processed food using wild vegetables.
○ Development of dry product using wild vegetables
- Wild vegetable blanching conditions for the dry product development is more than 3% salt was adequate. Semi-dried wild vegetable is difficult to be stored for more than one month when stored after roasting condition.
- Wild vegetable dry product after blanching processing is quickly remove water and repeat the process roasting and rubbing processes and practices in mind cases in a short period of time compared to the herbs (hot air for 5 hours, cool air dry 15 hours) were prepared possible, the outline of a rectangle made alive orderly showed a form. In addition, while maintaining the quality was excellent green when rehydrated.
○ Development of rubbing and dry product using wild vegetables.
- rubbing and dried wild vegetables product manufacturing, blanching - dry - rubbing - was mechanized by the mixed working practices manual drying processes, practices, contrast color, shape, flavor, restore rehydrated ability was excellent
5. Development of processed food using wild vegetables dietary fiber
○ Wild vegetable powder manufacturing process blanching - dehydration - drying - crushing-wild plants requiring high temperature (100 ℃) in the powder when blanching Synurus deltoides (3 min), Cirsium setidens (2 min), 95 ℃ is Heracleum moellendorffii, Asyneuma japonicum, Ligularia fischeri, Kalopanax septemlobus(1 min), Aster glehni, Solidago virgaurea, Aster scaber (2 minutes), Adenophora triphylla (3 minutes), Aruncus dioicus(5 minutes).
○ Powders prepared to maintain optimal conditions for the color and physical properties depending on the tissue of the leaves and stems of wild plants were higher and the green road, high in dietary fiber content
○ The optimum amount of Cirsium setidens powder to add for muffins is 11%.
The optimum amount of Cirsium setidens raw to add for baking bread is 27%. than 3% Cirsium setidens powder. The optimum amount of Cirsium setidens powder to add to cookies is 3%.