초록

Ⅴ. 연구개발결과
o 고품질 된장 개발: 된장 특유의 거부감 있는 짠향을 최소화 할 수 있는 된장 개발
o 고품질 대추발효엑기스 개발: 일반 소스류의 당을 대체할 수 있는 기능성 원료 개발
o 고품질 대추식초 개발: 천연 원료를 이용한 식초 개발
o 된장 및 대추엑기스를 활용한 드레싱소스 개발 완료: 상기 개발된 된장, 대추엑기스, 식초 및 기타 식품첨가물을 적정비율로 혼합하여 소비자 취향에 맞는 드레싱소스 개발완료

Abstract ▼

Ⅵ. Research result and practical use of result plan
1. research
o Correa-dressing filed a trademark(two)
o "Miso dressing and making advantage of jujube extract Experience" program and the introduction of more than 150 educational experience Customers 6th
o 12 May 2015 1 people commercia

Ⅵ. Research result and practical use of result plan
1. research
o Correa-dressing filed a trademark(two)
o "Miso dressing and making advantage of jujube extract Experience" program and the introduction of more than 150 educational experience Customers 6th
o 12 May 2015 1 people commercialization of dedicated personnel training
o Boeun local specialties is "development that utilized jujube sauce dressing," resulting convergence regions nongteuksanmul business proposition ever utilized when policies
o Shinsegae and Lotte department stores' dressing Correa, promotion and exhibition
o Production research and development resulting "paste and jujube extract dressing source products utilizing the" challenge launched by the New World and Lotte Department Store
2. Practical use of result plan
o Through the dressing-source development based on good manufacturing Korea's traditional soybean to meet the global food trends that pursue the well-being and to notify the excellence of Korea traditional food around the world, to compete with foreign imports in the domestic dressing source market that can replace imports.
o It can give confidence to consumers to take advantage of the local produce, and can contribute to farm incomes and jujube cultivation-related technology. In addition, job creation can contribute to the application of small-scale production.