초록 ▼

Ⅳ. 연구개발결과
(1) 생분해 효소를 이용한 참외 불량과의 농축조건 및 꿀벌 대체 사양액 개발
- 참외 불량과 당액을 제조하기 위한 효소처리 종류 및 농도의 경우 pectinase 및 cellulase를 각각 0.005%(v/v)혼합처리하는 것이 청징화에 유리함.
- 참외 불량과의 효소처리에 따른 유리당 함량 조사결과 기존 꿀벌 사양액과 동일한 sucrose가 주요 유리당으로 확인되었으며 최적 효소처리 시간 및 온도의 경우 60분 및 60℃가 적절하였음.
- 참외 불량과 착즙액의 경우 효소처리 한 후 꿀벌 사

Ⅳ. 연구개발결과
(1) 생분해 효소를 이용한 참외 불량과의 농축조건 및 꿀벌 대체 사양액 개발
- 참외 불량과 당액을 제조하기 위한 효소처리 종류 및 농도의 경우 pectinase 및 cellulase를 각각 0.005%(v/v)혼합처리하는 것이 청징화에 유리함.
- 참외 불량과의 효소처리에 따른 유리당 함량 조사결과 기존 꿀벌 사양액과 동일한 sucrose가 주요 유리당으로 확인되었으며 최적 효소처리 시간 및 온도의 경우 60분 및 60℃가 적절하였음.
- 참외 불량과 착즙액의 경우 효소처리 한 후 꿀벌 사양액 적용을 위하여 약 60 oBrix가 되도록 농축함. 참외 당액의 유리당 함량 조사결과 sucrose, fructose 및 glucose가 포함됨.
- 본 연구 결과 제조된 참외 불랭과 당액 및 기존 꿀벌식이(설탕액)를 비율별로 제조하여 꿀벌 식이로 공급한 결과 설탕액 100% 및 참외 당액 25%와 설탕액 75% 혼합 구간은 7일째 대부분 소비됨.
- 참외 당액 및 설탕액을 각각 50% 혼합한 구간의 경우 초기 소비량은 다소 낮으나 14일째 소비량이 높아져서 일부 정제과정을 거친 참외 당액은 혼합 비율이 50%까지 기존 설탕 사양액과 거의 유사하게 소비되었으며 참외 당액 75%와 설탕액 25%구간 또한 소비량이 증대됨
- 따라서 효소처리, 농축 및 정제과정을 거친 참외 불량과 당액의 경우 기존 설탕을 이용한 꿀벌 사양액의 상당부분 대체가 가능할 것으로 판단되며 50%가량 대체의 경우 연간 2억5천만원의 설탕구입 비용 절감효과가 기대됨.
(2) 대량생산공정 개발을 통한 제품화 및 부산물을 활용 친환경 유기농 자재 개발 기반 조성
- 참외의 경우 착즙과정에서 주스 약 80% 및 착즙 부산물 약 20% 비율로 나타남.
- 참외 불량과 주스의 경우 효소처리 및 농축과정을 통하여 꿀벌 사양액 및 식품첨가용으로 활용됨
- 참외 착즙부산물의 경우 수분함량이 60%이상으로 보관 및 폐기과정에서 곰팡이 및 세균에 의한 변질 및 부폐가능성이 매우 높음. 따라서 효모 및 생분해효소를 처리 후 분말화하여 친환경 농업소재로 활용 예정.
- 효모 0.2%(w/w) 및 생분해효소제(pectinase 및 cellulase) 각각 0.5%(v/w)처리한 참외 발효 구간에서 생균수 1.0×104 cfu/g으로 무처리 4.4×103 cfu/g에 비하여 높게 나타났으며 특히 작물 생산성과 밀접한 관계를 지니며 단백질 합성 및 생육유지, 동화물질 생성에 필수적인 N(질소)의 경우 0.35%에서 12.50%로 약 8배 이상 효소처리에서 높게 나타남.
- 이상의 결과 효모 및 생분해효소를 이용한 참외 불량과 착즙 부산물의 친환경 분말형 농업 소재(비료 및 사료)로 가능할 것으로 여겨짐.
(3) 참외 불량과 농축액을 이용한 와인, 막걸리 제조공법 개발 및 상품화 기반구축
- 참외 DIY와인 제조에서 sucralose 0.003%(w/v)첨가에서 맛, 향, 색 및 종합적 기호도가 높게 나타나 참외 불량과 당액을 이용한 DIY와인 제조에서 sucralose첨가량의 경우 0.003%(w/v)첨가하는 것이 적당한 것으로 판단됨.
- 참외 무증자 쌀막걸리 제조에서 참외 당액 첨가량이 증가할수록 당도, 환원당 및 알코올 함량이 높은 것으로 나타났으며 참외 불량과 당액 6%(v/w)첨가에서 색, 향, 맛 및 종합적 기호도가 가장 높아 참외 무증자 쌀막걸리 제조에서 불량과 당액의 첨가량은 6%(v/w)가 적절한 것으로 여겨짐.
- 참외 무증자 쌀막걸리 기호도 상승을 위한 sucralose첨가에서 0.003%(w/w)첨가의 경우 향을 제외한 색, 맛 및 종합적 기호도에서 가장 높아 참외 무증자 쌀막걸리 제조를 위한 sucralose첨가량의 경우 0.003%(w/w)가 적절함.
- 참외 농축액 바몬트 음료 제조에서 참외 불량과 당액의 첨가량이 높을수록 당도 및 pH가 상승하였으며 2%첨가에서 향, 맛 및 종합적 기호도가 가장 높아 참외 불량과 당액을 이용한 바몬트 음료의 제조에서 참외 당액 첨가량은 2%로 설정함.
- 참외 불량과 당액을 이용한 참외 잼 제조에서 프락토올리고당 첨가 참외 잼의 경우 맛 및 전반적 기호도가 가장 높게 나타났으며 물리적 특성의 경우 시판 잼과 비교하여 강도가 낮으며 점성 및 퍼짐성이 다소 높은 것으로 나타남.
- 참외 고추장소스의 품질특성 조사 결과 참외 당액 함량에 따른 색도의 변화는 거의 없었으나 맛, 향 및 종합적 기호도에서 참외 당액 10%(w/w)첨가에서 가장 높게 나타남. 따라서 참외 고추장소스 제조를 위한 참외 당액의 첨가량은 10%(w/w)로 설정함.

Abstract ▼

Ⅳ. Results of Research and Development
(1) Development of conditions for concentration of defective oriental melon using bio-degrading enzyme and alternative liquid feed for honeybees
- As to the enzyme treatment type and concentration for production of oriental melon sugar solution, it is adv

Ⅳ. Results of Research and Development
(1) Development of conditions for concentration of defective oriental melon using bio-degrading enzyme and alternative liquid feed for honeybees
- As to the enzyme treatment type and concentration for production of oriental melon sugar solution, it is advantageous for clarification to use a mixture of 0.005%(v/v) pectinase and cellulase respectively for treatment.
- As a result of investigating the free sugar content after enzyme treatment of defective oriental melon, sucrose similar to that of the existing liquid feed for honeybees was confirmed to be the major free sugar, and the optimum enzyme treatment time and temperature were found to be 60 minutes and 60 ℃.
- The juice produced from defective oriental melon is concentrated until about 60 oBrix is reached after enzyme treatment in order to use it as liquid feed for honeybees. As a result of investigating the free sugar content of oriental melon sugar solution, fructose and glucose were found to be contained in addition to sucrose.
- As a result of feeding mixture of oriental melon sugar solution and the existing honeybee diet (sugar water) produced in different ratios, most of the solution 100% sugar water and the mixture of 25% oriental melon sugar and 75% sugar water were consumed within 7 days.
- In the case of the mixture of oriental melon sugar solution 50 % and sugar water 50 %, though the initial consumption was somewhat low, it increased on the 14th day.
- When the oriental melon sugar solution went through some purification process, the mixture containing up to 50 % of oriental melon sugar solution was consumed most similarly to the existing liquid sugar feed, and the consumption of the mixture of 75% oriental melon sugar solution and 25% sugar water were also increased.
- Accordingly, it is presumed that the sugar solution of defective oriental melon after having gone through enzyme treatment, concentration and purification processes can substitute a considerable portion of the existing liquid feed for honeybee using sugar, and, if 50% is substituted, sugar purchase cost of 250 million KRW can be saved annually.
(2) Commercialization through development of mass production process and formation of the foundation for development of environment-friendly organic-agricultural materials utilizing the byproducts
- In the juice extraction process of oriental melon, about 80% is produced as juice and some 20% is classified as extraction byproduct.
- Oriental melon juice after having gone through enzyme treatment and concentration process is utilized as liquid feed for honeybee and food additive.
- As the water content of oriental melon extraction byproduct is 60% or higher, the risk of spoilage and decay caused by mildew and bacteria during storage and scrapping process is very high. Accordingly, it will be produced into powder using yeast and bio-degrading enzyme to use it for development of environment-friendly agricultural materials.
- In the powder of oriental melon treated by 0.2%(w/w) of yeast and 0.5%(v/w) of bio-degrading enzyme (pectinase and cellulase) respectively, potassium(K) and calcium(Ca) were found to have increased by about 1,597.27 ppm and 605.34 ppm respectively in comparison to the untreated powder.
- Though there was no change in the content of iron(Fe) after enzyme treatment, sodium(Na) was found to have increased by about 4-folds.
- The viable cell count of the enzyme treated powder was 1.0×104 cfu/g, higher than 4.4×103 cfu/g, that of the powder not treated. In particular, in the case of N(nitrogen) which is closely related to crop productivity and is essential for synthesis of protein, maintenance of growth, and generation of assimilates, the content in the enzyme treated powder was found to have increased by about 8-folds from 0.35 % to 12.5 % in comparison to that of the powder not treated.
- As a result, it is presumed that the extraction byproducts of defective oriental melon can be produced into powder using yeast and bio-degrading enzyme and used as environment-friendly powder type agricultural materials(fertilizer and feed).
(3) Development of wine and Makgeolli manufacturing method using the concentrate of oriental melon and construction of the base for commercialization
- In manufacturing oriental melon DIY wine, as the taste, flavor, color and overall preference of the product containing sucralose 0.003%(w/v) were found to be the highest, addition of sucralose 0.003%(w/v) is presumed to be desirable when manufacturing DIY wine using sugar solution of defective oriental melon.
- In manufacturing oriental melon uncooked rice Makgeolli, it was found that the higher the addition of oriental melon sugar solution was, the higher the contents of sugar, reducing sugar and alcohol were, and, as the taste, flavor, color and overall preference of the product into which oriental melon sugar solution 6%(v/w) was added were found to be the highest, addition of oriental melon sugar solution 6%(v/w)s is presumed to be desirable when manufacturing oriental melon uncooked rice Makgeolli.
- In addition of sucralose for improvement in preference of oriental melon uncooked rice Makgeolli, as the taste, flavor, color and overall preference of the product into which sucralose 0.003%(w/v) was added were found to be the highest, addition of sucralose 0.003%(w/v) is presumed to be desirable when manufacturing oriental melon uncooked rice Makgeolli.
- In manufacturing oriental melon vermont beverage, the higher the addition of defective oriental melon sugar solution was, the higher the sugar content and pH increased, and, as the taste, flavor, color and overall preference of the product into which the solution 2 % was added were found to be the highest, the addition of oriental melon sugar solution was set to 2 % when manufacturing vermont beverage using oriental melon sugar solution.
- In manufacturing oriental melon jam using the sugar solution of defective oriental melon, the taste and overall preference of the oriental melon jam into which oligosaccharides was added were found to be the highest, and, in case of the physical characteristics, it is found to have low strength and lightly high viscosity and spreadability in comparison to the market jams.
- As a result of investigating the quality characteristics of oriental melon Gochujang sauce, though there was almost no change in the chromaticity depending on the content of oriental melon sugar solution, the taste, flavor and overall preference of the product to which oriental melon sugar solution 10%(w/w) was added were found to be the highest.
Accordingly, the addition of oriental melon sugar solution for manufacture of oriental melon Gochujang sauce was set to 10%(w/w).