초록 ▼

〇 연구개발 목표 및 내용
- 전자렌지 조리만으로 떡볶이 매장에서 직접 조리한 듯한 부드럽고 쫄깃한 식감이 살아 날 수 있는 떡볶이떡 개발
- 주 수출국인 일본 및 유럽인의 기호를 고려한 퓨전스타일의 레드까르보나라소스, 피자 소스, 불고기 소스개발 및 조리레시피 완성
- 처음의 식감을 유지할 수 있는 떡볶이 떡, 소스의 점성, 물성 확립
- 한끼 식사로 영양이 충족되는 식사대용 HMR제품 개발
- 조리 후 떡의 노화작용을 지연시킬 수 있는 떡볶이 떡의 가공기술 개발

〇 연구결과
- 건조과

〇 연구개발 목표 및 내용
- 전자렌지 조리만으로 떡볶이 매장에서 직접 조리한 듯한 부드럽고 쫄깃한 식감이 살아 날 수 있는 떡볶이떡 개발
- 주 수출국인 일본 및 유럽인의 기호를 고려한 퓨전스타일의 레드까르보나라소스, 피자 소스, 불고기 소스개발 및 조리레시피 완성
- 처음의 식감을 유지할 수 있는 떡볶이 떡, 소스의 점성, 물성 확립
- 한끼 식사로 영양이 충족되는 식사대용 HMR제품 개발
- 조리 후 떡의 노화작용을 지연시킬 수 있는 떡볶이 떡의 가공기술 개발

〇 연구결과
- 건조과정 후 실온보관이 가능한 떡볶이 떡 개발
- 미생물제어 : pH조정, 수분함량, 주정처리등의 공정확립을 통한 실온유통가능
- 떡가공공정상 가수량, 증숙시간, 건조 조건의 확립을 통한 조리 후 부드럽고 쫄깃한 식감을 유지할 수 있는 떡볶이 떡 개발
- 실온보관용 떡을 사용한 냉동 조리 완제품 떡볶이 제품 3종 개발 (레드까르보 떡볶이, 피자 떡볶이, 불고기 떡볶이)
- 레드까르보떡볶이,피자떡볶이,불고기떡볶이 소스 배합비 완성

〇 연구성과 및 성과활용 계획
- 레드까르보 떡볶이, 피자 떡볶이의 제품화 완료
- 기존 수출거래처로의 시제품 발송을 통한 수출 상품화
- 해외박람회 참가(홍콩, 중국, 일본, 대만 등)를 통한 신규 거래처발굴을 통한 수출 상품화
- 온라인 판매망을 통한 제품판매 및 대형마트, 편의점으로의 판매추진

(출처 : 보고서 초록 23p)

Abstract ▼

IV Result of the research and development
1. Establishing the conditions of processing rice cake for Topokki
A. Establishing the manufacturing process of rice cake for Topokki

B. Evaluation on the quality properties of rice cake for Topokki
1) Changes in the color of rice cake for To

IV Result of the research and development
1. Establishing the conditions of processing rice cake for Topokki
A. Establishing the manufacturing process of rice cake for Topokki

B. Evaluation on the quality properties of rice cake for Topokki
1) Changes in the color of rice cake for Topokki
ㅇ The value of L, the brightness indicator for rice cake for tteokbokki, showed higher and the value of "a", the red tone indicator showed lower and the value of "b", the yellow tone indicator showed higher with increased volume of water added.
ㅇ The result of assessing the changes of the color of rice cake after cooking Topokki showed that the value of L was higher in the rice cake produced in the process where larger volume of water was added, and the value of " a", the red tone indicator showed higher with increased water added and the value 'b", the yellow tone indicator had the trend of showing low with the increased addition of water.
ㅇ Accordingly, the result of analyzing the volume of water added at the time of producing rice cake for Topokki and the changes in the colors of the rice cake before and after cooking showed that volume of water added and cooking Topokki affect the changes of the color.
2) Mechanical quality properties
ㅇ The result of measuring properties of rice cake for Topokki indicates that rice cake produced by adding low volume of water showed high hardness and low adhesiveness, while high springiness was seen in the rice cake produced by adding high volume of water.
ㅇ High value in chewiness and gumminess were seen in the rice cake for Topokki produced with less volume of water added, whereas high cohesiveness was seen in the cake made with an increased volume of water added.
ㅇ Trend of high hardness of the rice cake after cooking Topokki was seen in the rice cake produced by adding less water. Low adhesiveness was seen in the rice cake produced by adding less water. Lower springiness was found in the cake produced with higher volume water added.
ㅇ Higher values of chewiness and gumminess were seen in the rice cake produced by adding less water. Cohesiveness tends to show higher in the rice cake produced by adding more water even after cooking.
ㅇ Hardness of rice cake for Topokki before and after cooking shows lower on the cake with more water added during the process. Hardness after cooking generally gets lower and maintains similar trend of physical property to pre-cooking stage.
ㅇ Springiness before and after cooking shows slight increase in the rice cake processed with adding more water than the same with less water. More water added during the process has the tendency of showing higher springiness.
3) Microbial quality properties
ㅇ In order to establish the manufacturing process that can inhibit the proliferation of general bacteria at the time of manufacturing Topokki, an effect of inhibiting proliferation of general bacteria was observed through adjusting pH of soaking water used for macerating the rice and an optimum condition is established within which taste of rice cake for Topokki is unaffected,
ㅇ There was certainly an effect of inhibiting proliferation of general bacteria at 0.73% content of citric acid, however, there was also high ratio of those who felt sour taste.
Consequently, rice-macerating condition is established with citric acid content of 0.57% to minimize the sour taste while maintaining the effect of inhibiting the proliferation of general bacteria.
ㅇ The result of research on the proliferation of microorganisms by water added at the time of boiling in the process of manufacturing rice cake for Topokki showed that the water contained in rice cake maintained 32~38% at 0.5%~1.1% or lower supply of additional water. As this is proved to be an adequate water content to inhibit the proliferation of general bacteria, additional water supply of 1.1kg/ minute is set as optimum condition of manufacturing process.
ㅇ 3 kinds of bacteria and 1 kind of yeast were observed as the result of measuring contaminated microorganisms, and morphological properties by strains were researched.
ㅇ Out of factors related to proliferation of yeast, water content and pH were adjusted within the limit that won't affect the taste. Also, proliferation of contaminated icroorganisms is inhibited by sterilizing the rice cake manufacturing facilities and instruments in the production site.

2. Sensory evaluation of the product
A. Sensory evaluation of rice cake for Topokki
ㅇ In view of the general sensory satisfaction level in accordance with the content of citric acid in the soaking water during the process of macerating the rice, high preference for the rice cake for Topokki was found in the 0.32% and 0.57% of citric acid content considering chewiness, color and sour taste.
ㅇ General preference for rice cake according to the changes in the volume of added water (0.5%, 0.9%, 1.1%. 2.0%) at the time of boiling was high in overall at the level of 0.9%, 1.1% and 2.0%. The highest preference was estimated at 2.0%.
ㅇ When the volume of added water was set at the maximum level (2.0kg/min), water content of the final product was 39% and had high preference in the taste. However, improvements have to be made to avoid contamination of microorganisms.

B. Sensory evaluation of the product
1) Red carbo Topokki
ㅇ In order to establish the mixture ratio of the materials and evaluate preference, a sensory evaluation was carried out after separating the content of red pepper paste by 2%, 5%, 7% and 10%.
ㅇ In terms of general preference, high preferences were found at red pepper paste contents of 2% and 5%. So, red pepper paste content of 5% was evaluated as an adequate concentration and was utilized in completing the product development recipe.
2) Pizza tteokbokki
ㅇ In order to evaluate the preferences by the ratio of mixing red pepper paste which is judged as the most influential factor in deciding the recipe, a sensory evaluation was carried after separating the contents of red pepper paste by 5%, 8%, 10% and 15%.
ㅇ In terms of general preferences, relatively high preferences were found in the group of 5%, 7% and 10%. However, 10% is considered to be the most suitable content of red pepper paste for pizza Topokki based on the result of sensory evaluation.
3) Bulgogi Topokki
ㅇ Relatively high preferences were found in 2%, 5% content of soy sauce in terms of general preference of bulgogi Topokki. 5% was utilized for setting recipe as it was judged as the most adequate level.

3. Developing HMR products
A. Red carbo Topokki
ㅇ The existing red pepper paste Topokki condiments and cream sauce are mixed in the red carbo Topokki. It’s a fusion style Topokki in which pasta sauce is grafted onto Topokki.
ㅇ Red pepper paste adds spiciness to Topokki. Fresh cream, butter and milk contained therein create delicate taste.

B. Pizza Topokki
ㅇ Existing red pepper paste Topokki condiments and tomato sauce are mixed in the Pizza Topokki. It's a fusion style Topokki in which pasta sauce is grafted onto Topokki.
ㅇ Hot taste is added by red pepper paste. Pizza cheese, com kernels and paprika are topped on the sweet and sour Topokki completed with the harmonization of tomato sauce and sugar.

C. Bulgogi Topokki
ㅇ Soy sauce, the basic seasoning for Korea’s traditional bulgogi, is used for bulgogi Topokki. There are strict regulations in exporting meat products, so meat is excluded from the basic recipe
ㅇ Additional research is required to improve the quality of soy proteins to replace meat. Further research is required to find an adequate ratio of mixture to solve the tendency of hardening surface by soy sauce and starch syrup.

(출처 : SUMMARY 14p)

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 연구진 ... 3
• 요약문 ... 4
• SUMMARY ... 11
• 목차 ... 21
• CONTENTS ... 22
• 연구개발보고서 초록 ... 23
• 제1장 서론 ... 24
• 1. 기술개발의 필요성 ... 24
• 2. 기술개발 목표 및 내용 ... 25
• 1) 연구목표 ... 25
• 2) 연구개발 내용 ... 26
• 3) 연구내용 및 범위 ... 26
• 4) 기대 효과 ... 27
• 3. 시장동향 ... 27
• 가. 해외 떡볶이 시장 ... 27
• 나. 국내 떡볶이 시장 현황 ... 28
• 제2장 기술개발 방법 ... 29
• 1. 떡의 제조공정 설정 ... 29
• 1) 떡볶이 떡의 제조 ... 29
• 2) 떡볶이 떡의 제조공정 설정 ... 29
• 2. 제품 품질특성 평가 ... 30
• 1) 재료 ... 30
• 2) 가공조건별 오염미생물 검사 ... 30
• 3) 떡볶이 떡 수분함량 측정 ... 31
• 4) pH 측정 ... 31
• 5) 당도 측정 ... 31
• 6) 색도 측정 ... 31
• 7) 기계적 조직감 측정 ... 31
• 9) 통계 처리 ... 32
• 3. 관능 평가 ... 32
• 제3장 결과 ... 33
• 1. 떡볶이용 떡의 가공조건 설정 ... 33
• 1) 떡볶이용 떡의 원·부재료 규격 ... 33
• 2) 떡볶이 떡의 최종 제조 공정도 ... 33
• 3) 쌀 불림 Test 결과 ... 34
• 4) 제조공정 규격설정 ... 35
• 2. 제품 품질특성 평가 ... 36
• 1) 떡볶이 떡의 수분함량 측정 ... 36
• 2) 떡볶이 떡의 pH 측정 ... 36
• 3) 떡볶이 떡의 색도 측정 ... 37
• 4) 떡볶이 떡의 기계적 품질 특성 ... 38
• 5) 제품 미생물 품질특성 ... 42
• 4) 관능검사 평가 ... 47
• 3. 간편식(HMR) 떡볶이 제품 개발 ... 50
• 1) 개발제품의 배합비 ... 50
• 2) 개발제품 영양성분 분석 ... 52
• 2) 개발제품 유통기한 설정 ... 53
• 3) 제품의 관능평가 ... 54
• 4. 최종제품 규격 및 제조공정 설정 ... 63
• 1) 제품명 : 요뽀끼-레드까르보 떡볶이 ... 63
• 2) 제품명 : 요뽀끼-피자 떡볶이 ... 65
• 2) 제품명 : 요뽀끼-불고기 떡볶이 ... 68
• 제4장 성과활용 계획 ... 70
• 1. 제품 홍보 및 수출 마케팅 실적 ... 70
• 2. 기술적 연구 성과 기재(산업화, 특허, 논문) ... 72
• 부록 ... 73
• 부록 1. 위해요소중점관리기준(HACCP) 적용업소 지정서 ... 73
• 부록 2. 한식현지화 지원사업 제품개발관련 관능검사지 ... 74
• 끝페이지 ... 76