초록

❍ 기능성 들기름이 함유된 쌀밥 전용 다기능소스 개발
❍ 기능성 들기름이 함유된 샐러드드레싱 개발
❍ 제품 품질 특성 조사 및 제조공정도 설정
❍ 개발된 제품의 특허출원 (2건)
❍ 비SCI 논문 (1건)
❍ 학술발표 (1건)
❍ 제품화 (2건)
❍ 기술이전 (1건)

(출처 : 요약서 3p)

Abstract ▼

Purpose&Contents
Perilla oil is obtained from the seeds of herbs of the genus perilla. In parts of Asia, perilla oil is used as an edible oil for its medicinal benefit and and a very rich source of the omega-3 fatty acid. We must on omega-3 foods in our diet because the body isn’t capable of prod

Purpose&Contents
Perilla oil is obtained from the seeds of herbs of the genus perilla. In parts of Asia, perilla oil is used as an edible oil for its medicinal benefit and and a very rich source of the omega-3 fatty acid. We must on omega-3 foods in our diet because the body isn’t capable of producing omega-3s on its own. Therefore, the ultimate objective of this functional sauce using perilla oil containing high omega-3 for home meal replacement (HMR) and national health promotion.

Results
❍ Development of multifunctional sauce in the functional perilla seed oil for rice only

❍ Development of salad dressing in the functional perilla seed oil

❍ Study of quality characteristics and manufacturing processes of products

❍ Patent application (2)
‣ Preparation method of sauce using pretreated perilla oil
(Application number: No. 2016-0127837)

‣ Preparation method of dressing for salad using perilla oil
(Application number: No. 2016-0127833)

❍ Research paper (1)
‣ Journal: African Journal of Food Science (ISSN: 1996-0794)
‣ Title: Physicochemical and sensory characteristics of pepper oil sauce prepared from perilla oil
‣ Vol.10(12) pp. 352-358, December 2016

❍ Conference presentation (poster) (1)
‣ Journal: The Korean Society of Crop Science
‣ Title: Quality characteristics of multifunctional sauce using perilla oil

❍ Commercialization (2)
‣ Test of quality and nutrition facts, report of manufactured item
‣ Design and commercialization → New product launch
‣ Sales network → Homepage, open market

❍ technology transfer (1)

Expected Contribution
❍ Development of functional sauce using perilla oil and perilla oil by-product

❍ Development of functional sauce with high consumer acceptance and new product launch

❍ Cost reduction and high values by the product development using deposits from preperation of raw perilla oil

❍ New demand creation of health functional food and functional sauce in domestic and foreign markets

❍ Promotion and industrialization of functional sauce and salad dressing by association with food-related enterprises

❍ Significant growth in revenue and profits of multifunctional sauce and salad dressing

(출처 : SUMMARY 5p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 요약문 ... 4
• SUMMARY ... 5
• CONTENTS ... 6
• 목차 ... 7
• 1. 연구개발과제의 개요 ... 8
• 1-1. 연구개발 목적 ... 8
• 1-2. 연구개발의 필요성 ... 8
• 1-3. 연구개발 범위 ... 9
• 2. 국내외 기술개발 현황 ... 11
• 3. 연구수행 내용 및 결과 ... 14
• 4. 목표달성도 및 관련분야 기여도 ... 41
• 4-1. 목표달성도 ... 41
• 4-2. 관련분야 기여도 ... 41
• 5. 연구결과의 활용계획 ... 42
• 6. 연구과정에서 수집한 해외과학기술정보 ... 43
• 7. 연구개발결과의 보안등급 ... 44
• 8. 등록한 연구시설·장비 현황 ... 45
• 9. 수행에 따른 연구실 등의 안전조치 이행실적 ... 46
• 10. 연구개발과제의 대표적 연구실적 ... 48
• 11. 기타사항 ... 49
• 12. 참고문헌 ... 50
• 별첨 1 연구개발보고서 초록 ... 53
• 끝페이지 ... 54