초록 ▼

Ⅳ. 연구개발결과
1. 돼지감자 가공기술의 현장실용화 연구
○ 돼지감자는 현재 착즙, 건조, 분말 등의 단순 1차 가공제품으로 판매되고 있으므로 가공제품의 다양화가 필요하다. 생리활성이 높은 돼지감자분말 제조를 위해 60℃ 열풍 건조하여 200℃에서 5분간 볶음처리 하여 전처리 조건을 설정하였으며, 이를 활용하여 돼지감자 분말 수프로 제품화 하였다. 또한 건조한 돼지감자를 활용하여 장아찌 제조조건을 설정함으로써 수확기에 관계없이 운영할 수 있는 돼지감자를 체험프로그램을 개발하였다.
2. 버섯농가 체험․관광용 프로그램

Ⅳ. 연구개발결과
1. 돼지감자 가공기술의 현장실용화 연구
○ 돼지감자는 현재 착즙, 건조, 분말 등의 단순 1차 가공제품으로 판매되고 있으므로 가공제품의 다양화가 필요하다. 생리활성이 높은 돼지감자분말 제조를 위해 60℃ 열풍 건조하여 200℃에서 5분간 볶음처리 하여 전처리 조건을 설정하였으며, 이를 활용하여 돼지감자 분말 수프로 제품화 하였다. 또한 건조한 돼지감자를 활용하여 장아찌 제조조건을 설정함으로써 수확기에 관계없이 운영할 수 있는 돼지감자를 체험프로그램을 개발하였다.
2. 버섯농가 체험․관광용 프로그램 적용 및 가공품 사업화
○ 버섯을 이용한 가공제품으로 천연조미료, 두부, 소시지, 피클, 만두 제조를 위해 표고, 느타리, 노루궁뎅이 버섯을 적용하였다. 버섯의 첨가형태 및 버섯 첨가량을 설정하였으며, 버섯소지의 포장형태와 버섯두부의 저장온도에 따른 품질변화를 조사하였다. 실험을 통하여 최종 선정된 제품 형태를 활용하여 표고버섯두부, 노루궁뎅이버섯 소시지, 버섯피클, 느타리버섯만두를 체험 프로그램화하여 현장에서 활용할 수 있도록 하였다.
3. 감자빵·산채발효음료 현장실용화 연구
○ 감자의 품종에 따른 감자빵의 품질특성을 비교하였으며 감자 함량을 최대화한 제조 배합비를 설정하였다. 제조한 감자빵을 제품화하기 위하여 냉동조건을 설정하고자 하였으며, 2차 발효 전에 냉동한 냉동생지형태가 적절한 것으로 나타났다. 또한 산채를 이용한 발효음료를 농가 적용에 최적화 하기위하여 분말 균주를 첨가함으로써 발효공정을 간편화하였다. 감자빵은 체험프로그램화 하였으며 산채발효음료는 농가 맛집에 적용하여 기술을 보급하였다.
4. 팽화수수 가공품 현장실용화 및 체험상품 개발
○ 팽화수수를 활용한 발효주의 대량생산을 위하여 소량생산 팽화수수주와 품질특성을 비교하였으며 안정적인 유통기한을 확인하기 위한 온도별 저장 조건에 따른 품질변화를 조사 하였다. 또한 복잡한 발효주 만들기 과정을 도식화, 간편화하여 체험프로그램으로 활용 할 수 있도록 하였다.
5. 아열대채소 가공품 현장실용화 및 체험상품 개발
○ 아열대채소인 인디언시금치와 모로헤이야의 추출액 제조조건을 확립하여 이를 이용한 가공소금 대량생산 조건을 설정하였다. 또한 인디언시금치와, 모로헤이야, 오크라 등을 활용하여 농촌체험현장에서 쉽게 활용할 수 있도록 레시피를 개발하였으며, 아열대채소 쿠키 배합비 설정하였다. 가공소금 만들기 및 쿠키 만들기를 체험프로그램으로 활용 할 수 있도록 체계화하였으며 학교 및 유치원 농촌 현장에서 활용할 수 있도록 하였다.
6. 포도를 이용한 가공·체험 상품 개발
○ 포도를 가공제품 및 체험프로그램에 활용할 수 있도록 중간소재인 포도필링 제조 조건을 설정하였다. 물성이 안정적인 필링제조를 위한 첨가물과 배합비를 설정하고 포도 과피를 활용하여 겔화제 및 갈변억제를 할 수 있도록 제조조건을 확립하였다. 또한 제조한 포도필링의 저장안정성을 시험하였으며, 포도 필링을 활용하여 타르트, 케익 만들기 체험프로그램을 체계화 하였다.

Abstract ▼

The purpose of this study is to develop food product and experience programs fitting to the characteristics of farm produce of each region.
○ Jerusalem artichoke
In order to improve utilization of dried Jerusalem artichoke, we made powder soup and Jangachi. Jerusalem artichoke was dried by hot

The purpose of this study is to develop food product and experience programs fitting to the characteristics of farm produce of each region.
○ Jerusalem artichoke
In order to improve utilization of dried Jerusalem artichoke, we made powder soup and Jangachi. Jerusalem artichoke was dried by hot air dryer and freeze dryer. We analyzed contents of fructan, antioxidant activity and physicochemical properties. Jerusalem artichoke dried in 60℃ and roasted in 200℃ for 5 min had highest biological activity and we made powder soup using this Jerusalem artichoke powder. Also we made Jangachi using dried Jerusalem artichoke in 60℃ hot air. After aging, we analyzed rehydration capacity, pH, hardness, salinity, sugar content, and fructan content of both. Dried Jerusalem artichoke sliced into 10 mm slices took over twice as long(420 min) to be rehydrated over 90% than 7 mm sliced(200 min) Jerusalem artichoke. In the case of raw Jerusalem artichoke, hardness showed a tendency to decline. Relatively, hardness of dried Jerusalem artichoke was measured consistently. As a result of this study, the possibility of dried Jerusalem artichoke as a pickle was confirmed.
○ Mushrooms
The production conditions of five kinds of mushroom-processed goods including mushroom tofu, sausage, pickle, dumpling, and seasoning, which can be easily used for the 6^th industrialization of mushroom farming, were set for the study. Packing methods and shelf life for each storage temperature were also studied. Mushroom tofu had a higher flavor preference when it was parboiled and added with 15% chips. Marketability was maintained for two days at 0～5℃, eatability for ten days and two days respectively at 0℃ and 5℃. Mushroom sausage had a good flavor preference when 7% of rice flour and 30% of fresh mushrooms were added. When it was PE film packed and stored at 0℃, the marketability was maintained up to three days. Mushroom was added to mushroom dumpling and pickle by 50% and the marketability of pickle was maintained for twelve and six days respectively at 0℃ and 5℃. Mushroom seasoning had a good flavor preference when it was mixed with 50% Lentinus edodes, 25% Pleurotus ostreatus, and 25% Hericium erinaceus. When survey participants were asked about reasonable experience time and experience, they answered that 60～90 minutes would be reasonable for experience time and 10,000～15,000 won for experience expenses. They also answered that it tasted good and 94% of them had the intention to revisit.
○ Potato and wild plant(Codonopsis lanceolata, Ligularia fischeri, Luffa aegyptiaca)
Quality property of three varieties of potatoes(Sumi, Daeseo, Oryun) were evaluated. Oryun was selected for making potato bread based on its high starch content, sucrose content and preference survey score. In order to commercialize Oryun potato bread, we evaluated various quality properties of three types of frozen dough(un proofed frozen dough(UFD), proofed frozen dough(PFD) and par-baked frozen bread(PFB) for Oryun potato bread for five weeks. We expected that UFD type is highly suitable frozen dough for making Oryun potato bread. We developed fermented beverage with wild plant such as Codonopsis lanceolata, Ligularia fischeri, Luffa aegyptiaca using Leuconotocs fermentun JS dried powder. First, raw material of wild plant were sugared at the rate of 1:1 and then obtained liquid of wild plant sugaring. After filtering, it inoculated Leuconostocs ferementum JS. Various characteristics such as pH, Brix, Color, LAB(Lactic acid bacteria) count, and coliform count were evaluated on the different fermentation temperature(15℃, 25℃, 35℃) for 5 days. Considering various results at different temperature, fermentation and seonsory properties were optimal at 35℃.
○ Sorghum
In order to practically examine the α-glucosidase inhibition activities of puffing sorghum, we performed several experiments. Firstly, we compare carried out to compare quality characteristics and physiological activities of Korean traditional wine fermented by addition of puffed sorghum powder. We found that the mass-produced fermentation wine with 25% puffed sorghum powder could be suitable as ingredients for improving sensory and physiological activities. Secondly, we investigate the changes in quality characteristics of Korean traditional wine under different storage temperatures(10, 20 and 30℃) and length of shelf life. We found that expected expiration dates of puffing sorghum wine was 70 day at 10℃. Finally, we made experience program using wine making with puffing sorghum powder for the sixth industrialization of agriculture.
○ Subtropical vegetables
The best extraction conditions of Indian spinach by hot-air drying and Molokhia by freeze-dried were 5hr and 7hr at 120℃, respectively. When preparing subtropical vegetable salt with Indian spinach and Molokhia extract, the proper mixing ratio of extracts was 7% to 93% of solar salt. In addition, the quality of the salt packaged in HDPE film was the best during the storage period. Recipe for subtropical vegetable has developed 36 kinds to extend the consumption. The goal of recipe was how to create and make available materials often easy to make in the general table and rural field experience. The experience program of subtropical vegetable cookies was the highest quality and satisfaction to families and groups. It was also effective as after-school learning programs experience for primary and secondary school experience. Therefore, the farm can experience the ongoing operating experience program in conjunction with the nearby school and the appropriate vegetable powder content of subtropical vegetable cookies were 5-10%. Quality and acceptability when storage the tropical vegetable pickle is 15-20 days at 5 ℃ was the best. As a result of preference survey, asparagus pickles were prefer than okra pickles.
○ Grape
The purpose of this study is to manufacture grape fillings, one of the ingredients of bakery, by using technology to reduce browning and stabilize gel for processing grape, develop processed goods and grape jelly by using it, and also develop processed goods and programs for experience fitting the characteristics of Gyeongbuk in order to improve consumers’ affinity to grape and increase consumption of grape. About the optimal mixing ratio of grape fillings, to grape juice, 20% sugar, 0.2% carrageenan, 0.2% locust bean gum, 0.5% citric acid, and 4% starch addition leads to physical stability and high preference. Also, to substitute locust bean gum and carrageenan used as gallant, over 5% grape peel is added, and it leads to similar cohesiveness and strength to those of the gellant added in the experimental group. Grape peel may get smashed or browned at storage, so 0,5% vitamin C needs to be added to maintain redness and secure high preference. Grape fillings can be used diversely as an ingredient of bakery. This researcher uses grape fillings to manufacture grape tart and mini cupcake which children, adolescents, and families can enjoy and applies the program of processing experience