초록 ▼

○ 등급별·품종별 밤의 품질특성 분석 및 가공적성을 검토하였으며, 저급밤의 건조조건 확립 및 분말 제조하고 발효공정을 위한 전처리 조건을 검토하였음. 밤을 이용한 밤 발효퓨레 제품과 밤 발효죽 제품을 개발하였음
○ 백제의 밤 브랜드를 활용하여 손잡이와 택배운송장 부착된 패키지구조 및 디자인을 개발, 농가에서 밤 택배 전용 패키지로 활용할 수 있도록 패키지 개발 적용 추진 중에 있음
○ 생밤은 수출 및 국내 유통 중 온도와 습도의 영향으로 곰팡이, 이취 발생율이 높은데 키토산-질산은 혼합용액을 이용하여 밤 표면을 코팅하여

○ 등급별·품종별 밤의 품질특성 분석 및 가공적성을 검토하였으며, 저급밤의 건조조건 확립 및 분말 제조하고 발효공정을 위한 전처리 조건을 검토하였음. 밤을 이용한 밤 발효퓨레 제품과 밤 발효죽 제품을 개발하였음
○ 백제의 밤 브랜드를 활용하여 손잡이와 택배운송장 부착된 패키지구조 및 디자인을 개발, 농가에서 밤 택배 전용 패키지로 활용할 수 있도록 패키지 개발 적용 추진 중에 있음
○ 생밤은 수출 및 국내 유통 중 온도와 습도의 영향으로 곰팡이, 이취 발생율이 높은데 키토산-질산은 혼합용액을 이용하여 밤 표면을 코팅하여 90㎛ PE/PP 복합필름으로 포장하면 유통 중 곰팡이 발생을 현저히 억제시킬 수 있음
○ 기존 생밤포장재로 사용되고 있는 복합필름(90㎛ PE/PP/Ny등) 유통기간 중 곰팡이 및 결로가 발생되고 있으나 본 연구에서 개발된 Ag-Zn 등 항균물질을 함유한 복합필름과 MAP포장기법(진공, 천공 등)으로 적정 CO₂, O₂를 유지하여 유통기한을 연장할 수 있음
○ 다래, 대추는 호흡 급등형(climacteric-like) 작물 특성을 보이며 수확 후 연화 및 노화가 급속도록 진행됨. 따라서 에틸렌 발생을 감소시키는 수확 후 처리 기술을 적용함. 수확 후 저장 전 1-MCP 처리는 에틸렌 발생을 줄이면서 대추, 다래 저장 기간을 연장함
○ 다래 적정 저장 온도는 0~1℃로 1-MCP 적용 시 약 2.5 개월 저장 후 유통이 가능함. 대추 적정 저장 온도는 0~1℃로 1-MCP 적용 시 약 10~11주 저장 후 유통이 가능함
○ 기능성 필름, 특히 부패 억제 기능이 있는 MA 포장은 대추의 저장 및 유통 기한을 연장시킴. 일라이트 코팅된 기능성 필름, 또는 1-MCP와의 복합 처리는 대추의 저장성을 연장함. 다래 추출물의 HepG3(간암), HeLa(자궁경부암) 세포 증식 억제 효과를 처음으로 확인함
○ 고품질의 곶감을 생산하기 위해서는 원료감의 품종보다는 수확시기 및 적정숙도에 더 큰 영향을 받는 것으로 나타났으며, 유황훈증을 대체할 수 있는 복합천연항균제를 국내 자생식물추출물을 이용하여 제조하였음
○ 상온진공건조 공정을 이용한 떫은 감의 건조특성을 분석하고 본 공정을 이용한 곶감 건조의 최적화 공정을 수립함. 포장방법에 따른 탈삽감의 shelf-life 특성을 규명하고 탈삽감의 이용 확대를 위한 가공식품으로 탈삽감이 10%이상 첨가되며 무설탕인 식빵 및 스낵을 개발하였음
○ 알코올 및 비알코올 음료 생산을 위한 공정화를 수립하고 다래를 원료로 알코올 발효 및 초산발효 공정을 통한 다래 식초 개발 및 최적 공정을 수립하였음
○ 밤, 대추를 원료로 대추농축액, 대추농축분말, 밤페이스트, 밤 농축분말의 시제품 제작 및 공정화를 수립하였으며 대량 생산 공정 최종 매뉴얼을 구축함. 대추농축액, 대추농축분말, 밤페이스트, 밤농축분말의 대량생산 공정 구축 및 품질관리 항목 설정을 완료하였음
(출처 : 보고서 요약서 2P)

Abstract ▼

Ⅲ. Results

■ Development of customized products using domestic low grade chestnut
◦ Analysis of processing suitability and the establishment of pretreatment in chestnut : The quality characteristics of chestnuts varieties weight, chemical composition, brix, reducing sugar, antioxidant prop

Ⅲ. Results

■ Development of customized products using domestic low grade chestnut
◦ Analysis of processing suitability and the establishment of pretreatment in chestnut : The quality characteristics of chestnuts varieties weight, chemical composition, brix, reducing sugar, antioxidant properties were investigated. The quality characteristics of different part of chestnut were investigated. Total phenolic compound content of ethanol extract of chestnut inner shell was 161.17mg%. Total phenolic compound content of water extract of chestnut inner shell was 168.50mg%. Total phenolic compound content of ethanol and water of white kernel were respectively 3.60mg%, 0.13mg%. The total phenolic compound content of yellow kernel was relatively high. Aspartic acid content in chestnut was highest. The quality characteristics of the chestnut dry powder as different drying condition(40, 50, 60, 70℃) were investigated. Vitamin C content was decreased and antioxidant activity had tended to increase slightly with high drying temperature.
◦ Development of fermented puree using chestnut : The quality characteristic of fermented chestnut puree using 50% steamed chestnut was best. The fermentation efficacy of L. plantarum KCTC 21004 in chestnut puree was best and GABA production of L. plantarum KCTC 21004 was higher than other lactic acid. The optimum condition of fermented chestnut puree were 1~2% inoculum size of the strain L. plantarum KCTC 21004, fermentation temperature 37 ℃ and 20% sugar adding in chestnut.
◦ Development of chestnut fermented porridge using chestnut : The Physicochemical Properties of commercial powder porridge and instant porridge were investigated for developing chestnut fermented instant porridge. The overall acceptability of beef instant porridge was best in commercial instant porridge of 5 species and the overall acceptability of vegetable porridge was best high in commercial powder porridge of 4 species. The quality properties of chestnut porridge as different steamed chestnut and chestnut powder were investigated. The quality properties of chestnut porridge as different water ratio, non-glutinous and glutinous rice were investigated. The optimum manufacturing condition of fermented chestnut porridge was established.

■ Development of packaging and distribution technology for chestnut export
◦ Chestnut packaging development for home delivery service
: Design registration of the packaging structure and design for the home delivery service

◦ Evaluation of chestnut storage for functional MAP(modified atmosphere packaging)
: Analyzing the respiration rate, weight loss, brix change and oder under the distribution condition of 18℃, RH 24% and 23℃, RH 24% for developing packaging of exporting chestnuts.
: Observed rapid increase of CO₂ resulting watering, odor and mold on the chestnut after 48 hours under the closed condition. And occurring the weight loss of the chestnut resulting the breakage on the surface of chestnut.
: Estimating the film with micro hole with antimicrobial characteristics is better than vacuum packaging.

◦ Research and development of functional MAP
: Analyzing physical and antimicrobial properties of the film containing the materials of Clay, Ag-Kitosan, Ag-Zn, Ag-Zeolite, Ag-SiO₂ .. Estimating the Ag-Kitosan coating solution and film with Ag-Zn has good antimicrobial properties and is the optimum shelf life of exporting chestnut.

◦ Review of optimum packaging condition for chestnut export
: Estimating that antimicrobial film with Ag-Zn (90㎛ PP/Ny) is the optimal packaging material for exporting chestnut under the condition of temperature over 18℃.

■ Development of postharvest technology of hardy kiwifruit and jujube
◦ Hardy kiwifruits (Actinidia arguta) were treated with 20 mL/L 1-methylcyclopropene (1-MCP) for 16 h at 10℃ and subsequently stored at 1±0.5℃. Anticancer properties of the fruit extracts were tested against five different human cancer cells.
◦ The hardy kiwifruits without 1-MCP treatments showd increases in both respiration and ethylene production rates during fruits torage. The 1-MCP treatment remarkably inhibited fruit ripening by reducing respiration and ethylene production. Fruits with the 1-MCP treatment could be stored for up to five weeks by maintaining higher fruit firmness, ascorbic acid, and total phenolic contents compared to the control.
◦ The hardy kiwi fruit extracts showed anti-proliferative effects to Hep3B and HeLa cells but not to HT29, HepG2, and LoVo cells. These results suggest that the application of 1-MCP at harvest effectively delayed the ripening process of the fruits, and the fruit extract had beneficial effects for the prevention of human cancer growth.
◦ Jujube (Hong An) fruits were harvested at a stage of mature-green/red (50% coloration) and then treated with 1-MCP (50 ppb) for 10 hours at room temperature, and 85% relative humidity.
◦ Results indicated that 1-MCP effectively delayed coloration of redness and maintained marketability compared than the control. Jujube fruits showed the climacteric-like physiological characteristics by showing increased respiration and ethylene production after harvest.
◦ The main factors inducing postharvest loss of jujube fruits were softening and decay. To minimize the loss, fruits were sorted with uniform coloration without mechanical damages.
◦ The treatment with the combination of 1-MCP and film coated with little improved greatly the storage life and quality maintenance of jujube fruit after harvest.

■ Optimization of process technology for the production of high quality processed persimmon
◦ The weight, hardness, soluble solid and chlorophyll content of astringent persimmons according to harvest time(three different time) and cultivars were analyzed. The weight and soluble solid of the astringent persimmon according to cultivars was increased as harvest time was lated. while The change of chlorophyll content of astringent persimmon according to harvest time was decreased rapidly. Qualities on cultivars of dried persimmons according to harvest time were excellent as harvest time was lated.

◦ The a value of astringent persimmon have decreased as drying periods was over time. The a value of riped and over-riped persimmon were superior than un-riped persimmon. The soluble solid of dried persimmon was increased in all cultivar groups as drying period increased and present at higher levels in riped and over-riped fruit as compared to un-riped fruit. Hardness of dried persimmon has decreased gradually in all cultivars as drying period increased then started increased.

◦ A total of 15 species including 3 classes of fungi, 2 species of yeasts, and 10 species of bacteria were identified from the dried persimmons. Of those 15 species, a blue mold contaminants that were analyzed as a kind of Penicillium and affect the biggest impact on the quality. To analyze an antimicrobial activity of natural extracts from 60 different medicinal plants, 7 microbes including Penicillium isolated from dried

persimmons were investigated. Cinnamon (Cinnamomum cassia), clove buds (Syzygium aromaticum), Schisandraceae (Schisandra chinensis), cuscutae semen (Cuscuta japonica choisy) and bokbunja (Rubus coreanus Miquel) extracts were selected to have high antimicrobial activity. In addition to these 5 selected medicinal plant extracts, vinegar and extracts of grapefruit seeds were also selected for combinational test to develop the antimicrobial compounds from medicinal plants. The most effective antimicrobial compounds were developed from the combination of plant extracts (4.55% cinnamon, 17.37% clove buds, 9.90% Schisandraceae, 11.90% cuscutae semen, 4.55% bokbunja 4.55% and 54.54% vinegar). To ensure the accuracy of empirical tests, we sophisticatedly developed a drying system for persimmons. Selected natural medicinal antimicrobials were sprayed five times (300 mL per treatment) with 7 days interval during the drying of persimmons in the treatment and control group, and the physical and chemical properties were further analysed. The main fungal contaminants of persimmons were lower compared to the control group.

◦ Drying characteristics of astringent persimmons were investigated using vacuum drying process. Dry temperatures of 20, 30 and 40℃ and vacuum pressure 10.13㎪ abs., were used. The constant-rate drying period of the astringent persimmon has 20hr. Meanwhile, The experiment showed that the typical constant-rate drying period and falling-rate drying period exist definitely and the weight changes during the constant-rate drying period presented in the linear expression for the time elapsed, the weight changes during the falling-rate drying period presented in the exponential expression which the weight of the astringent persimmon gradually decreases for the time elapsed. Moisture content of the astringent persimmon has decreased rapidly from the 30hrs drying period then started to decrease slowly. Initial moisture content of the astringent persimmon was 81~83% and 20~30% after vacuum drying. Soluble solid content, total sugar content, color value and hardness of the astringent persimmon were investigated according to dry temperatures(20, 30, 40℃) and vacuum pressure(80, 60, 40, 20, 10-2㎪). Soluble solid content, total sugar content, and hardness of the astringent persimmon were increased as the degree of vacuum was decreased, while L value were decreased.

◦ To optimize the drying process of dred persimmon by vacuum drying, RSM applied to monitor the quality characteristics as affected by various vacuum drying conditions. The experimental design used for vacuum drying conditions was a central composition design. The independent parameters in vacuum drying, i.e. vacuum pressure, heating temperature, and drying time were assigned numbers(-2, -1, 0, 1, 2), and 16 intervals were set on the basis of the central composition design. The dependent parameters i.e. soluble solid, moisture content, tannin content, sugar content, chromaticity, texture quality and sensory evaluation, as affected by the independent parameter were determined. The experimental results of soluble solid, moisture content, L value, hardness, cohesiveness and organoleptic color from dried persimmons were in good agreement with a polynomial regression models by a multiple regression analysis with 0.9109, 0.9385, 0.9133, 0.9013, 0.9453 and 0.9040 of the coefficients of determination respectively. Meanwhile, R–square value of tannin content sugar content, a value, bvalue, springiness and adhesiveness were 0.8700, 0.8979, 0.8679, 0.8943, 0.8583 and 0.8787 respectively. From the superimposing results of response parameters, the optimum drying condition was predicted 20~5㎪ abs., vacuum pressure, 20~37℃ and 4.3~6.1 days. The optimum drying condition of dried persimmon using vacuum drying by response surface methodology were compared with traditional drying method. vacuum drying process has the advantage of being to reducing microbial contamination and browning as compared to the tradition drying method.

◦ To find the effect of packaging materials(LDPE 60㎛, Ceramic 30㎛ and 60㎛) to enhance the shelf-life of de-astringent persimmon, the fruits used were the astringent persimmons of “Cheongdobansi” and astringency was removed in CO₂ . De-astringent persimmon were stored in MA for 140 days at 5℃. During storage, the concentration of oxygen was decreased to 5.2%, while the concentration of carbon dioxide was increased to 5.2% from 18 days. but the concentration of oxygen and carbon dioxide was maintained at a constant concentration until the end of storage. The rate of weight loss was gradually decreases for the storage time elapsed and has better in ceramic 60㎛ packaging than other packaging materials. Fruit hardness, color value and disordered fruit were well maintained in ceramic 60㎛ packaging. Tannin content, sugar content and soluble solid were not significant difference among the packaging conditions. Ethanol and acetaldehyde content were decreased during early period of storage and then increased. As a result of objective analysis, de-astringent persimmon storage in ceramic 60㎛ was more effective than other storage conditions.

◦ Mixogram character of bread is that as the de-astringent persimmon powder increases, the durability of the dough decrease and integral rate decrease. According to the amylograph data, the gelatinization temperature of the controlled group has 62.5℃, and gelatinization temperatures was increased as addition of de-astringent persimmon powder content increased. The rheofermentometer measurement of the dough showed that overall volume increase of the dough was increased by the addition of the de-astringent persimmon powder, and P-3 was highest record in rheofermentometer. From the TPA analysis, hardness and adhesiveness became stronger as addition of de-astringent persimmon powder increased, whereas springiness, cohesiveness and chewiness was decreased as addition of de-astringent persimmon powder increased. Color value was decreased in L value, but increased in a and b value was increased as addition of de-astringent persimmon powder increased. To conclude based on above results, P3 showed its best characteristics in texture and dough quality among other breads added with de-astringent persimmon powder. Therefore, P3 is seen as having optimized addition amount of de-astringent persimmon powder.

◦ This experiment was to study the effect of oligosaccharide on vacuum de-astringent persimmon powder. The concentration of oligosaccharide solution were 0%, 10%, 20%, 30% and the criteria quality evaluation were water content, water activity, oil content and physical characteristics. Compared to the control group, experimental group represented lower moisture while, more oil content. Color value was decreased in L and b value, but increased in a value was increased as addition of de-astringent persimmon powder increased. From the TPA analysis, hardness became stronger as addition of de-astringent persimmon powder increased. whereas adhesiveness was decreased as addition of de-astringent persimmon powder increased. To conclude based on above results, 20°Brix was best preferred in manufacturing snack with de-astringent persimmon powder.

■ Development of various processed foods using fruits and nuts

◦ Analysis of materializtion, stabilization and processability
: Fermentability of Vine pear can be maximize when Vine pears are aged for 2~3 days. Using chestnut powder makes easier when it comes to processability and using it as processed food. Material search for fermentation and establishment of optimized fermenting condition. Establishment of fermenting condition for Makgeolli inoculated with Monascaceae, chestnut and white rice. Settled on alcoholic and acetic fermentation processing using Vine pear, and Vine pear vinegar fermenting condition using vinegar starter.

◦ Establishment of process for producing alcoholic and non-alcoholic beverages
: Production process establishment of Chestnut-Red yeast rice Makgeoli inoculated with Monascaceae. Vine pear vinegar production process establishment with non-alcoholic beverage. Establishment of producing process for concentrates and concentrate powder through extraction, filteration, concentration of jujubes and chestnuts.

◦ Establishment of quality control item and index component
: Setting quality control items of Vine pear vinegar, jujube concentrate, jujube concentrate powder, chestnut paste and chestnut concentrate powder

◦ Building finalized manual for mess production
: Building mess production process and production manual of Vine pear vinegar, concentrate, and concentrate powder
(출처 : SUMMARY 17P)

목차 Contents

• 표지 ... 1
• 보고서 요약서 ... 2
• 국 문 요 약 문 ... 3
• SUMMARY ... 15
• CONTENTS ... 27
• 목차 ... 29
• 제1장 연구개발과제의 개요 ... 33
• 제 1 절. 연구개발의 최종목표 및 필요성 ... 33
• 1. 연구개발 목적 ... 33
• 2. 연구개발의 필요성 ... 33
• 제 2 절. 연구개발 범위 ... 35
• 1. 국산 저급밤을 이용한 맞춤형 제품의 개발 ... 35
• 2. 수출용 밤 포장 유통기술 개발 ... 35
• 3. 대추·다래의 수확 후 관리기술개발 ... 35
• 4. 고품질의 감 가공품 생산을 위한 공정기술의 최적화 ... 36
• 5. 수실류를 이용한 다양한 가공제품의 개발 ... 36
• 제2장 국내외 기술 개발 현황 ... 37
• 1. 국산 저급밤을 이용한 맞춤형 제품의 개발 ... 37
• 2. 수출용 밤 포장 유통기술 개발 ... 38
• 3. 대추·다래의 수확 후 관리기술개발 ... 38
• 4. 고품질의 감 가공품 생산을 위한 공정기술의 최적화 ... 43
• 5. 수실류를 이용한 다양한 가공제품의 개발 ... 44
• 제3장 연구 수행 내용 및 성과 ... 47
• 제1절 국산 저급밤을 이용한 맞춤형 제품의 개발 ... 47
• 1. 국산 밤 원료의 식품가공적성 분석 및 원료 전처리 공정 확립 ... 47
• 2. 밤을 이용한 밤발효 퓨레 제품 개발 ... 61
• 3. 밤을 이용한 밤발효죽 제품 개발 ... 93
• 제2절 수출용 밤 포장 유통기술 개발 ... 122
• 1. 밤 택배용 포장재 조건 확립 및 패키지 개발 ... 122
• 2. MAP 기능성 밤 포장재 개발 연구 ... 132
• 3. MAP 기능성 밤 포장재 저장성 평가 ... 158
• 4. 수출용 밤 유통 포장재의 특성 평가 ... 171
• 제3절 대추·다래의 수확 후 관리기술개발 ... 180
• 1. 다래 수확 후 생리 특성 및 관리 기술 개발 ... 180
• 2. 대추 수확 후 생리 특성 및 관리 기술 개발 ... 203
• 제4절 고품질의 감 가공품 생산을 위한 공정기술의 최적화 ... 213
• 1. 고품질의 곶감 생산을 위한 원료감 품질기준 확립 및 훈증 건조공정 개선 ... 213
• 2. 상온진공건조에 의한 곶감 건조공정의 최적화 수립 ... 228
• 3. 탈삽감의 Shelf-Life 연장 및 가공제품 생산기술 확립 ... 244
• 제5절 수실류를 이용한 다양한 가공제품의 개발 ... 265
• 1. 원료 선별 및 최적 추출공정 확립 ... 265
• 2. 기능성 발효물 소재 탐색 및 개발 ... 288
• 3. 건강 음료 및 고부가 가공품 개발 ... 303
• 제4장 목표 달성도 및 관련분야 기여도 ... 325
• 제5장 연구개발성과의 활용계획 ... 327
• 1. 실용화·산업화 성과 및 계획 ... 327
• 2. 교육·지도 홍보 등 기술확산 계획 ... 329
• 3. 특허, 논문 등 지식재산권 확보계획 등 ... 332
• 4. 추가연구 및 타 연구에의 활용계획 ... 332
• 제6장 연구 과정에서 수집한 해외 과학기술정보 ... 334
• 제7장 연구개발성과의 보안등급 ... 336
• 제8장 국가과학기술종합정보시스템에 등록한 연구시설․장비현황 ... 336
• 제9장 연구개발과제 수행에 따른 연구실 등의 안전 조치 이행 실적 ... 336
• 제10장 연구개발과제의 대표적 연구 실적 ... 337
• 제11장 기타 사항 ... 342
• 제12장 참고문헌 ... 343
• 끝페이지 ... 351