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Kafe 바로가기주관연구기관 | (주)아워홈 |
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보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2016-01 |
과제시작연도 | 2014 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201600003499 |
과제고유번호 | 1545009387 |
사업명 | 고부가가치식품기술개발 |
DB 구축일자 | 2016-07-02 |
DOI | https://doi.org/10.23000/TRKO201600003499 |
Ⅴ. 연구개발결과
1) 찌개류 및 찌개 소스류 제품 개발
-. 한식 찌개류 문헌 조사 및 선행 연구 결과 분석
-. 수출국 대응 가능한 한식 컨셉 개발 및 상품화 (찌개류 5종, 찌개소스류 5종)
-. 제품 구현 위한 가공 기술 적용 및 대량 생산 조건 설계
-. 해외 소비자 조사를 통한 제품 기호도 검증
-. 원부재료 위해요소 및 수출국별 법규 검토
2) 찌개류 소스 제품의 품질 최적화
-. 소스 및 완제품 핵심 품질 지표 발굴 및 각 지표별 기준 규격 설정 완료
-. 소스 및 완제
Ⅴ. 연구개발결과
1) 찌개류 및 찌개 소스류 제품 개발
-. 한식 찌개류 문헌 조사 및 선행 연구 결과 분석
-. 수출국 대응 가능한 한식 컨셉 개발 및 상품화 (찌개류 5종, 찌개소스류 5종)
-. 제품 구현 위한 가공 기술 적용 및 대량 생산 조건 설계
-. 해외 소비자 조사를 통한 제품 기호도 검증
-. 원부재료 위해요소 및 수출국별 법규 검토
2) 찌개류 소스 제품의 품질 최적화
-. 소스 및 완제품 핵심 품질 지표 발굴 및 각 지표별 기준 규격 설정 완료
-. 소스 및 완제품 품질평가 표준 프로토콜 확립 및 매뉴얼 개발 완료
-. 수출국 대상 타겟 소비자 기호도 중심의 최적품질 확보 기간 설정
-. 국내 개발제품 주 소비타겟층에 대한 소비자 기호도 조사 실시
-. 상품화 제품의 가식기간 고려한 유통기한 설정
3) 찌개류 소스의 물성 및 향미 최적화
-. 천연 유화제 2종 및 천연 점증제 2종 개발
-. 천연 유화제 및 점증제의 내염성 부여
-. 최종 적용 제품의 관능검사를 통한 향미 최적화 기술 개발
4) 수출 활성화를 위한 마케팅 전략
-. 미국, 중국 국가별 시장 진입 및 마케팅 전략 수립
-. 해외 진출 중장기 전략 수립
-. 개발 제품의 조리 매뉴얼 발간
-. 교육 콘텐츠 개발
Ⅱ. Objective and needs for research and development
Ⅲ. 연구개발의 목적 및 필요성
1) Objective
To develop 5 types of glocalized Korean stew stock & HMR products and establish various marketing strategies for export
2) Researcch Needs
Recently, the interest in Korean food is on the rise as its’ he
Ⅱ. Objective and needs for research and development
Ⅲ. 연구개발의 목적 및 필요성
1) Objective
To develop 5 types of glocalized Korean stew stock & HMR products and establish various marketing strategies for export
2) Researcch Needs
Recently, the interest in Korean food is on the rise as its’ healthiness characterized. Expansion of “Korean Wave”, a cultural trend is an important reason as well.However, mostly it is difficult to experience Korean cuisine due to its’ complicated recipes and lack of Korean restaurants in local area. As a matter of fact, this slows down the globalization of Korean food. Therefore, through developing convenience products focused on Korean foods, consumers can have an easy access to Korean food at general groceries or retail stores. The market size of convenience product currently has average of 4 % of annual growth due to the rise of single households and increase of female social activities. In the near future, the market size is in prospect of growing to 80 million dollars. Through our research, global consumers are able to get an easy access on delicious and convenient Korean stew stock and HMR products. Moreover, we can successfully enter the fast-growing convenience food markets.
Ⅳ. Range and contents of the research and development
1) Developing Korean stew stock
-.5 types of Korean stew stock and HMR products
-. developing up-to-date food processing methods for maintaining product quality
-. building up quality assurance systems for industrial production process
2) Product safety and quality
-.setting up quality control standards and safety assurance
-.establishing quality evaluation standard protocol and its’ manual
-.developing quality control manual for each key quality indicator
-.optimizing products’ appearance, aroma, texture and safety comparing to general home style food products
-. physical properties evaluation of natural emulsifier and viscosity increasing agent which is appropriate for the stew stock
- .estimation and setting shelf life and packaging according to its’ storage under frozen, refrigerated, and room temperature
-. setting optimized quality assurance period of products targeting exporting countries
3) Optimization of physical properties and flavor of products
-.developing 2 types of reformed and optimized natural emulsifier
-.developing 2 types of optimized natural viscosity increasing agent
-.Sensory evaluation and improvement of natural emulsifier, viscosity increasing agent, and stew stock
4) Effective marketing strategies for export
-planning marketing strategies for overseas export
-developing recipe manual for stew stock product that could be used from restaurant industry
-developing contents for culinary education
Ⅴ. Output of Research and Development
1) Development of Korean stew and stew stock product
-result analysis of earlier researches and data research related to Korean stew
-development and commercialization of products for targeted market
-Application of novel processing methods and designing industrial production condition
-Sensory testing of targeted consumers and learning their preference
-hazard analysis of ingredients and exporting countries’ regulation review
2) Optimization of stew stock quality
-setting up key quality indicator and its’standard
-Protocol and manual establishment for product quality evaluation
-estimation and setting of optimized shelf life of products which is focused on targeted consumers
-conduction of consumer test for developed products targeting domestic consumers
-shelf life estimation of commercialized products
3) Optimization of physical properties and flavor of products
-2 types of each natural emulsifier and viscosity increasing agent development
-fortified with salt tolerance for natural emulsifier and viscosity increasing agent
-optimized flavor development through product sensory evaluation
4) Effective marketing strategies for export
-marketing strategies formulation for U.S and China market penetration
-establishment of mid to long-term strategies for overseas expansion
-publication of recipe manual for developed products
-development of educational contents
Ⅵ. Research Achievement and application
1) Development of 5 types of Korean stew and 5 types of stew stock products
-by developing 10 types of products with normal temperature distribution, completing long-distance export of Korean food products and expansion of opportunities for accessing Korean food in local groceries
▶ able to expand food category which is possible for distribution in room temperature
2) Development of quality control manual and quality standardizing methods for 5 types of Korean stew and 5 types of stew stock products
-establishment of key quality indicators and standards
-development of protocols for quality evaluation of products
▶ high possibility of application to future products development
3) additional application of research result and data
-utilizing the research data for future consumer test in U.S and China’s Korean HMR market
-utilizing the data for recipe change of Korean stew product development targeting U.S and china
-products’ formulation created from this research could be utilized in other manufacturers that are willing to export similar type of products
-utilizing the data to help understand research regarding local consumer test
과제명(ProjectTitle) : | - |
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연구책임자(Manager) : | - |
과제기간(DetailSeriesProject) : | - |
총연구비 (DetailSeriesProject) : | - |
키워드(keyword) : | - |
과제수행기간(LeadAgency) : | - |
연구목표(Goal) : | - |
연구내용(Abstract) : | - |
기대효과(Effect) : | - |
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