초록 ▼

○ 과채류를 원료로 한 비유탕 건조 스낵을 개발하기 위하여 단일 건조 공정 및 복합건조 공정에 있어서의 과채류의 건조특성과 품질특성을 검토해 보았음

○ 과채류 원료로는 감자, 연근, 인삼, 당근, 고구마, 마늘, 생강, 표고버섯, 사과, 감, 방울토마토 등 11종의 원료별 과열증기 처리 시 최적의 히터온도와 과열증기 온도 및 시간을 정하였으며 과열증기 조건에 따른 물성변화, 이화학적 특성, 관능특성 등을 검토하였다.

○ 과채류 건조 스낵 제품은 연근, 당근, 인삼, 감자, 고구마, 마늘, 등을 원료로 건조특

○ 과채류를 원료로 한 비유탕 건조 스낵을 개발하기 위하여 단일 건조 공정 및 복합건조 공정에 있어서의 과채류의 건조특성과 품질특성을 검토해 보았음

○ 과채류 원료로는 감자, 연근, 인삼, 당근, 고구마, 마늘, 생강, 표고버섯, 사과, 감, 방울토마토 등 11종의 원료별 과열증기 처리 시 최적의 히터온도와 과열증기 온도 및 시간을 정하였으며 과열증기 조건에 따른 물성변화, 이화학적 특성, 관능특성 등을 검토하였다.

○ 과채류 건조 스낵 제품은 연근, 당근, 인삼, 감자, 고구마, 마늘, 등을 원료로 건조특성 및 품질특성을 검토하였으며 이들 중 감자, 연근, 인삼은 과열증기 공정 -> 열풍 건조공정 --> 열풍 로스팅 공정의 복합건조 공정을 거쳐 수분함량 5%대의 건조스낵으로, 마늘은 과열 증기 공정 -> 열풍 건조공정 --> 열풍 로스팅 공정을 거쳐 반건조 스낵으로, 방울토마토는 과열증기 공정 -> 원적외선 건조공정을 거쳐 반건조 스낵으로 제조하는 것이 적합하고 상품성이 있는 것으로 판단되었으며 이를 사업화를 위하여 품질지표 표준화 및 품질 고급화 함

○ 가속저장 실험으로 측정한 천연 시즈닝 코팅 감자 스낵의 유통기간은 25℃, 폴리비닐파우치포장에서 약 227일, 알루미늄 파우치포장에서 약 572일로 예측. 상응하는 천연 시즈닝 코팅 연근 스낵은 폴리비닐 파우치포장에서 약 230일, 알루미늄 파우치포장에서 약 337일로 예측되었음

(출처 : 보고서 요약서 3p)

Abstract ▼

Purpose&Contents
○ Utilizing superheated steam technology and complex drying technology, we developed a healthy and safe non-deep frying fruit and vegetable dried snack (chip) with excellent sensory properties such as shape, texture and flavor and less nutrient loss than commercial dried fruits a

Purpose&Contents
○ Utilizing superheated steam technology and complex drying technology, we developed a healthy and safe non-deep frying fruit and vegetable dried snack (chip) with excellent sensory properties such as shape, texture and flavor and less nutrient loss than commercial dried fruits and vegetable snacks

○ Development of high quality health-oriented snack products using domestic agricultural products and fruits:
Dried products: lotus root, carrot, ginseng, potato, sweet potato, garlic : 6-dry prototypes Semi-dried products: sweet potato, ginseng, carrot, garlic, ginger, shiitake mushroom, apple, persimmon, cherry tomato : 9 semi-dry prototypes

⇒ Standardization and quality enhancement of quality indicators for industrialization of domestic agricultural dried products

⇒ Final prototype: Health-oriented fruit and vegetable dried snacks Fruit and Vegetable Dried Snack Prototype - Potato, Lotus root, Ginseng,Fruit and Vegetable Semi-dry snack prototype - Garlic, Cherry Tomato

○ Domestic agricultural products through the development of high value-added products using new processing technology Induce consumption promotion

Results
○ Study on the drying characteristics and quality characteristics of fruit and vegetables in the single drying process and the complex drying process to develop the non-deep frying dried snack made from fruit and vegetables

○ Optimal superheated steam heater temperature and superheated steam temperature and time for 11 kinds of raw materials such as potato, lotus root, ginseng, carrot, sweet potato, garlic, ginger, shiitake mushroom, apple, persimmon, cherry tomato, And physical properties, physicochemical properties, and sensory characteristics were investigated according to superheated steam conditions.

○ Dried fruit and vegetable snack products were evaluated for their drying characteristics and quality characteristics through a combined drying process using raw materials are suitable for dry snack production. It was judged that there is commerciality, and standardization and quality upgrading of quality index for commercialization

○ In case of superheated steam treatment, we found that no preprocessing required, Reduce the browning reaction, and high sterilization effect
○ Optimization of quality for non-fried vegetable and fruit snacks (chips) processed by superheated steam treatment.
- Physicochemical properties of various vegetable chips treated with superheated steam (SHS) at various temperatures (120, 150, 180, 220℃) and times (2, 5, 8, 10 min) were measured to assess the potential application of SHS in production of high quality un-fried snack chips.

• Nutritional components, such as vitamin C and saponins, lost at the initial stage of SHS treatment, indicating the marginal effects of SHS temperature and time on loss of nutritional components. However, amount of vitamin C in potato chip treated with SHS was higher than that of hot-air dried potato chip.

• The strength of unpleasant odor in garlic chip reduced significantly with SHS treatment, implying SHS treatment could be used effectively for the reduction of off-flavor.

Results
• Starches were gelatinized during the SHS treatment. However, degree of gelatinization was restricted by conditions of SHS treatment which controlled the amount of remaining water available for gelatinization.

• Vegetable chips treated with SHS showed the formation of compressed cell layers at the surface and inside. As treatment proceeded, air cells were formed internally.

• The results of SWOT analysis showed that vegetable chips treated with SHS had a high marketability due to differentiation from existing products.
• Quality indices and product profiles of vegetable chips were determined using the product analysis and consumer preference research.

○ Development of optimal process conditions for production and commercialization of un-fried vegetable snacks (chips).
- Physicochemical properties of partially dried cherry tomato snacks prepared either by hot-air drying alone, hot-air or far infrared drying combined with SHS treatment were evaluated.

• Hot-air dried tomato snacks had a minimum moisture content of 15.9%. Meanwhile tomato snacks prepared by both hot-air and far infrared drying combined with SHS showed the moisture content of 23.0%, which were within the adequate moisture range of semi-dried vegetables.

• Loss of vitamin C and lycopene in dried tomato snacks varied depending on the types of drying process applied. The loss of vitamin C was lower in the order of hot-air drying (70%), hot-air drying with SHS (53%) and far infrared drying with SHS (29%). Similarly, loss of lycopene decreased in the same oder of drying types as in loss of vitamin C.

• Tomato snacks dried by far infrared drying combined with SHS had the highest rehydration capacity among samples at the initial stage of steeping.
- Physicochemical properties of potato and lotus root chips, which were produced by SHS treatment (220℃, 6 min) followed by contact drying (150℃, 2, 4 or 6 min) and hot-air drying (50, 60 or 70℃, 1 h), were measured.

• Minimal water content in potato chip or lotus root chip was within the range of 4.5-4.8% after composite drying process. Potato chips prepared using a composite drying process at various conditions showed no changes in appearance and surface color, such as Hunter’s a and b values. Meanwhile, those of corresponding lotus root chips were changed significantly depending on severity of composite drying conditions.

• Maximum content of either vitamin C in potato chip or polyphenol in lotus root chips was measured at the SHS treatment (220℃ for 6 min), followed by contact drying (150℃ for 4-6 min) and hot-air drying (60℃ for 1 h).
- Optimization of post-drying process conditions in production of vegetable snacks were conducted using a response surface methodology.

• Regression model with three independent variables (far infrared temperature, time, wind speed) and response variables (Hunter’s a value, water and vitamin C content) showed a satisfactory description of optimum drying conditions.

• Optimal conditions for cherry tomato snacks with the highest predicted vitamin C content (0.39 mg/g) and Hunter’s a value (a=26.75) were SHS treatment with far infrared drying at 60℃ for 4.5 h with wind speed of 0.8 m/s.
- Commercialization of un-fried vegetable snacks: estimation of product shelf-life

• Estimated shelf-life of potato chip with natural seasoning were approximately 227 days in poly vinyl pouch and 572 days in aluminum laminated pouch, respectively
Those of corresponding lotus root chip were 230 and 337 days, respectively.

Results
○ Non-deep frying potatoes, lotus root, ginseng dried snacks and garlic, cherry tomatoes semi-dry snacks on the product type Establishing the mass manufacturing process

• Non-deep frying potato snack manufacturing process 1: Quick drying and uniform flat shape
Potato raw materials -> superheated steam drying and luxury, sterilization -> pressed drying and baking -> hot air dry

• Non-deep frying potato snack potato snack manufacturing process 2 : Mass production
Potato raw materials -> superheated steam drying and luxury, sterilization
-> hot air drying (pellet manufacturing) -> Hot roasting -> Seasoning

• Non-deep frying lotus or ginseng snack manufacturing process
Lotus root, ginseng raw materials -> superheated steam drying and sterilization ->hot air drying(pallet manufacturing) -> Hot Roasting -> Seasoning

• Non-deep frying Garlic snack manufacturing process
Garlic raw materials -> superheated steam drying and luxury, sterilization
-> hot roasting -> seasoning

• Non-deep frying Garlic snack manufacturing process
Cherry tomato Raw materials -> seasoning -> superheated steam drying and sterilization -> far-infrared drying

Expected Contribution
○ Aquisition of intellectual property rights related to commercialization and presentation of academic paper
○ Identification of drying characteristics of fruit and vegetables during the development process of customized drying process and study of quality control factor

○ Strengthen academic foundation and industrial applications
○ As a new processing technology, it is expected that it will be possible to apply diverse ways to various food processing fields in the future by shortening the drying time which is an advantage of the superheated steam processing method, preventing nutrition loss due to oxidation prevention, preventing deterioration of quality, and sterilizing action

○ Establishment of industrial system for future food industry based technology by securing high efficiency, eco-friendly carbon reduction drying process combination

○ A variety of new non-deep frying health-oriented snacks spread to promote public health and increse farmers profits
○ Systematic research and development of snack manufacturing technology using new processing technology will contribute to the industrial and academic development of Korean agricultural food.

○ Increase Dason's global business opportunity by developing high-quality fruit and vegetables dried snacks using domestic agricultural products.

(출처 : SUMMARY 7p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• SUMMARY ... 7
• CONTENTS ... 10
• 목차 ... 12
• 제 1 장 연구개발과제의 개요 ... 14
• 제 1 절 연구개발의 목적 ... 14
• 제 2 절 연구개발의 필요성 ... 14
• 제 3 절 연구개발의 내용 및 범위 ... 15
• 제 2 장 국내외 기술개발 현황 ... 18
• 제 1 절 본 연구관련 국내외 기술수준 비교 ... 18
• 제 2 절 특허 및 논문 분석 ... 18
• 제 3 장 연구개발수행 내용 및 결과 ... 29
• 제 1 절 자료조사 ... 29
• 제 2 절 과채류 원료별 전처리 및 건조 조건 설정 ... 41
• 제 3 절 과열증기 처리 과채류 가공적성 및 품질특성 ... 90
• 제 4 절 복합 건조방법에 따른 원료별 건조특성 ... 124
• 제 5 절 과채류 스낵 제조를 위한 천연 시즈닝 공정 개발 ... 181
• 제 6 절 포장방법 및 유통기한 설정 ... 213
• 제 7 절 시제품 생산 및 산업화 공정 ... 230
• 제 4 장 목표달성도 및 관련분야 기여도 ... 248
• 4-1. 연구개발 목표의 달성도 ... 248
• 4-2. 관련분야 기술발전에의 기여도 ... 249
• 제 5 장 연구결과 활용계획 ... 251
• 5-1. 생산 계획 ... 251
• 5-2. 기계 설비 투자 계획 ... 251
• 5-3. 사업화 전략 ... 252
• 5-4. 사업화를 위한 비즈니스 모델 ... 253
• 제 6 장 연구과정에서 수집한 해외과학기술정보 ... 255
• 제 1 절 과제 관련 해외 학술 논문 정보 ... 255
• 제 7 장 연구개발결과의 보안등급 ... 260
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 261
• 제 9 장 연구개발과제 수행에 따른 연구실 등의 안전조치 이행 실적 ... 262
• 제 10 장 연구개발과제의 대표적 연구실적 ... 264
• 제 11 장 참고문헌 ... 266
• 끝페이지 ... 271