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Kafe 바로가기주관연구기관 | 국립농업과학원 National Institute of Agricultural Sciences |
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연구책임자 | 최한석 |
참여연구자 | 강지은 , 정석태 , 김찬우 , 여수환 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2017-02 |
주관부처 | 농촌진흥청 Rural Development Administration(RDA) |
등록번호 | TRKO201700006229 |
DB 구축일자 | 2017-09-20 |
키워드 | 우리술 성분.데이터베이스.증류식 소주.고구마 소주.효모.Korean liquor composition.Database.Distilled soju.Sweet potato soju.Yeast. |
DOI | https://doi.org/10.23000/TRKO201700006229 |
본 연구에서는 우리 농산물의 소비확대를 위해 아래와 같은 연구를 진행하였다.
① 우리술 품질 모니터링 및 성분 DB화를 통하여 우리술 성분에 대해 대국민 인터넷 서비스 제공하고 있으며, ② 증류주 제조 및 저장․숙성에 따른 품질변화 구명으로 증류식 소주용 효모를 국산화하고 산업화 하였다. 또한 ③ 효모와 누룩균의 조합에 따른 쌀 및 고구마 증류식 소주의 품질변화 연구를 통해 미생물 변화에 따른 변화를 구명하였다.
(출처 : 보고서 요약서 p.3)
Results
○ Database of ingredients and sensory characteristics of traditional Korean liquor
- ‘Government 3.0’ of traditional Korean ingredients, big data generation and information service
∙ Characteristics of Korean liquor
* Search for special ingredients: 7 main ingredients, 311 produc
Results
○ Database of ingredients and sensory characteristics of traditional Korean liquor
- ‘Government 3.0’ of traditional Korean ingredients, big data generation and information service
∙ Characteristics of Korean liquor
* Search for special ingredients: 7 main ingredients, 311 products (Exhibition in ‘Korean traditional liquor contest’)
√ Establishment of a liquor quality information DB and internet service: 7 main types and 98 ingredients
* Korean food system: http://koreanfood.rda.go.kr
∙ Information on the correlation between characteristic components and sensory characteristics of our liquor
* Publication titled ‘The composition of Korean liquor’ : The scientific characteristics of the prize-winning product in the ‘Korean traditional liquor contest’
· Improvement of evaluation items for the ‘Korean traditional liquor contest’ (policy proposal the Ministry of Agriculture, Food and Rural Affairs)
- Application of customized evaluation indicators and criteria: 4 main types and 5 evaluation items
* Obtaining objective evaluations + Quality information DB:
(Existing) simple scoring → (Improvement) descriptive analysis
○ Identification of quality changes according to the age of distilled soju
- Development of indigenous yeast and yeast suitable for distilled soju manufacturing
∙ Excellent ability to produce alcohol + Suitable properties for distillable soju manufacturing (e.g., acid resistance)
√ Excellent corrosion resistance due to protection against extemal contamanation during fermentation
√ 36% reduction in raw material cost and 23% reduction in odor (inboard) due to improved alcohol yield
- Biological resource deposit (2 kinds): Yeast N4 (KACC93224P) and N9 (KACC93234P)
- Development of nuruk production with increased anti-inflammatory activity
∙ Increase in anti-inflammatory ability (lysophosphatidic acid, LPA): 1.7–1.9 times
√ Inflammatory factor IL-6, 1.5-fold inhibition; TNF, 1.3-fold inhibition ☞ Improved gastrointestinal function
- Development of nuruk for soju using the Korean domestic variety ‘Hanareum’
∙ Improved organic acid content by 10% compared to that of Japanese rice for distilled soju
√ Cost reduction for most varieties: 41%
* Productivity : Hanareum 753 kg/10a, Regular rice 533 kg/10a
○ Study of quality changes during rice and sweet potato soju distillation by the combination of yeast and mold (International co-project, Japan)
- Identification of the components of rice soju: 20 odor components were detected and 13 components were identified
∙ 7 of the 13 ingredients were esters (fruit, sweet odors)
- Evaluation of the effect of the combination of mold and yeast on the characteristics of rice and sweet potato soju
∙ Mold (3 species: white, black, and yellow) × yeast (6 species: 3 for soju, 2 for sake, 1 for wine)
√ Two to five times as many components in sweet potato soju: 16 ingredients (acetic acid ester, fatty acid ester)
* Flavor component detection (total, 83 ingredients): common, 57 ingredients; sweet potato, 21 ingredients; rice, 5 ingredients
- Functional evaluation of sulmit (mother brew), suljigemi (rice-wine filter cake): antioxidative ability
• Identification of antioxidant activity in soju. High activity in yellow koji + wine yeast (CO2)
(출처 : Summary p.7)
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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