초록

○ 국내 농산 자원의 이용률 향상을 위해 농산자원(쌀, 야채, 양념, 과실, 새싹자원)을 대상으로 가공적성 평가와 식품소개 기술개발을 통하여 연구 결과를 DB화하고, 공개함으로써 향후 식품 중소기업의 식품 개발 시간 단축과 연구개발비용 절감으로 식품산업의 균형성장에 기여하고자 함

○ 식품가공적성정보센터: www.fpdb.kr

(출처 : 보고서 요약서 5p)

Abstract ▼

Purpose&Contents
○ Distribution of the contents of basic studies about evaluation of processing properties, development of usage, and exploration for materials to improve use of the domestic agricultural resources, contributed to co-growth and creation of VAT in both the domestic agricultural and

Purpose&Contents
○ Distribution of the contents of basic studies about evaluation of processing properties, development of usage, and exploration for materials to improve use of the domestic agricultural resources, contributed to co-growth and creation of VAT in both the domestic agricultural and food industries.

○ Evaluattion of processing properties and developing technologies for agricultural resources developed and commercialized food materials and established the foundation for the field of food industries.

○ Utilized the research results of agricultural resources and promoted their utilization through DB of research results on processing properties and securing their continuity in 2013.

□ Research on processing properties for rice-processed products and developing food materials
○ Study on standardization of intermediate materials using rice resources and setting factors of processing property index
○ Study on developing intermediate materials for standardization of ttuk(rice cake) using rice resources and their processing properties
○ Study on developing intermediate materials for products in various forms of noodles using rice resources and their processing properties
○ Study on developing intermediate materials for improving convenience of bread using rice resources and their processing properties
○ Study on developing intermediate materials for various products of snacks using rice resources and their processing properties
○ Study on developing intermediate materials for standardization of brewing using rice resources and their processing properties

□ Study on processing properties and development of intermediate materials using eco-friendly vegetables, dressings, fruits, and sprouts
○ Study on standardization of intermediate materials using eco-friendly vegetables, dressings, fruits, and sprouts and setting processing property index
○ Study on developing intermediate materials for vegetable-processed(radish and spinach) and processing properties of high quality processed products
○ Study on developing intermediate materials for dressing resources(garlic and pepper) and processing properties of high quality processed products
○ Study on developing intermediate materials for fruit resources(blueberry and mulberry) and processing properties of high quality processed products
○ Study on developing intermediate materials for sprout resources(wheat sprout and buckwheat sprout) and processing properties of high quality processed products

□ Utilization of agricultural resources R&D results and enhancement of their utilization through securing linkage with and continuity of the results of processing properties in 2013
○ Designing and managing the system for linking with processing property studies in 2013 and raising its usage in private sector

Results
□ Study on processing properties for rice-processed products and development of food materials
○ For studies of processing properties of rice flour by usage, measured characteristics of rice flour by rice milling, amount of amylose, and size of granularity and conducted the study about processing properties for ttuk(rice cake), noodles, bread, snack, and brewing

○ In case of Ttuk(rice cake)(Baeksulgi) with higher amount of amylose, its hardness higher, resulting in preference lower, and rice milling level lower, flowerpot of rice not removed less, and the cell membrane thicker, causing in bad taste. Therefore, rice flour with DOM(degree of milling) 12%, most suitable for making ttuk(rice cake).

○ In case of raw noodle(rice noodle) with lower DOM, stickiness lower with lower cohesion, for mechanical texture property, hardness, attachment and chewing of rice flour including DOM 12% showing better texture. Raw noodle added with alternative for gluten, improved with moisture absorption when adding potato/corn starch, and its texture also improving.

○ Rice cookies shows lower hardness as DOM is lower, rice cookies with DOM 12% showing good performance in sensory test and the highest storage stability.

○ From evaluation of preference test on makgeolli, which is made of gelatinized rice flour, the product made of rice flour gelatinized at 130℃ seems to be proper for the final quality of makgeolli made of gelatinized rice flour

□ Study on processing properties and intermediate materials using resources of vegetables, fruits, and sprouts
○ For quality index of drying process for flouring radish, color intensity and browning are used, presumed that drying at 50℃ are proper.
○ For the quality index for manufacturing sulgi ttuk(rice cake) added with radish flour, preference evaluation, highest in sulgi ttuk(rice cake) added with 10% of radish flour.
○ For the quality index in blanching process for manufacturing spinach paste, chlorophyll and vitamin C, highest in blanching time with less than 1 minute.
○ For the quality index for optimizing to manufacture spinach pesto, the preference test results was highest in 175% olive oil, 75% Parmesan cheese, 25% nuts compared to the amount of spinach as the optimal mix ratio.

○ For the quality index for manufacturing garlic paste, color intensity and browning are used, and when adding 1% citric acid and, 0.2% cysteine compared to garlic, chemical additive, quality change minimized.

○ For the quality index for manufacturing pepper paste, there are bacteria population count, color intensity, and pungency, and when drying, it is appropriate to dry with 70~80% of moisture content at less than 60℃.

○ For the quality index for manufacturing kimch dressings, adding 1.6% garlic paste and 5.6% pepper paste compared to marinated Chinese cabbage , decided as the optimal mix ratio for the preference test.

○ For the quality index for manufacturing blueberry extract, yield and Anthocyanin are used, when extracting it, optimal temperature is 65℃ and optimal amount of enzyme is around 95 ppm, the optimal extracting temperature is measured as 70℃.

○ For the quality index for manufacturing mixed drink adding blueberry, the preference test was highest in adding 8% blueberry extract(65Brix).
○ For the quality index for manufacturing mulberry extract, yield and Anthocyanin are used, when extracting it, optimal temperature is 65℃ and optimal amount of enzyme is around 100 ppm.

○ For the quality index for manufacturing buckwheat and wheat sprout flour, bacterial population and TPC(total-polyphenol) are used, and for sterilizing process, washing with weak acid water and SHS processing was effective. For drying, the quality of products , excellent in cases of freeze-drying and vacuum drying.

○ For quality index for manufacturing food added with buckwheat and wheat sprout flour, the preference test is used, adding 2.36% wheat sprout flour and 0.069% cellulase compared to wheat flour is decided as the optimal mix ratio.

□ Utilization of agricultural resources R&D results and enhancement of their utilization through securing linkage with and continuity of the results of processing properties in 2013
○ Through the web-site, the research results on processing properties of agricultural resources databased and offered with food stories, food processing studies, the previous literature, and trends in food industries.

○ For promoting the R&D performances, e-mail circulated on food industries and companies, attending academic conferences and food exhibitions, and making promotion videos, and distributing leaflets.

Expected Contribution
□ Technical perspectives
○ By making DB of the study results about intermediate materials and processing properties in agricultural resources and opening it, establishing food production foundation system with higher possibility of access from private sector

○ Ensuring and spreading high functional and quality food production technologies with enhanced processing properties as well as intermediate materials from agricultural resources

○ Contributing to promoting usability of the materials through the analysis of characteristics of intermediate materials from agricultural resources

○ Developing higher VAT products by using intermediate materials from agricultural resources

○ Standardizing utilization of resources which are scattered among agricultural resources through scientific studies on processing properties

○ Establishing standardization system by using index factors from the results about the study on processing properties of agricultural resources

□ Economic and industrial perspectives
○ Effective management of the governmental expenditure through linking with DB about processing properties in 2013.
○ Contributing to establish the co-existence system among the primary, secondary, and tertiary industries through ensuring R&D technologies for balanced growth between agricultural and food industries

○ Solving the current problems in food industries through disclosure of intermediate materials from agricultural resources and studies about their processing properties
○ Promoting utilization through shortening time for developing food by food industries and saving R&D cost
○ Ensuring co-growth foundation between industrial and academic sectors about food
○ Supporting to decision-making for commercialization of new products by small-and-medium-enterprise in food industries
○ Securing stable markets for farmers by deducing index factors for processing properties of agricultural resources and developing standardized intermediate materials based on it

(출처 : SUMMARY 9p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 5
• 국문 요약문 ... 7
• SUMMARY ... 9
• CONTENTS ... 12
• 목차 ... 15
• 1 장. 연구개발과제의 개요 ... 17
• 2 장. 국내외 기술개발 현황 ... 25
• 3 장 연구수행 내용 및 결과 ... 37
• 1 절. 쌀 가공제품용 가공적성 연구 및 중간소재 개발 ... 37
• 1. 쌀자원을 이용한 떡의 표준화를 위한 중간 소재화 및 가공적성 연구 ... 38
• 2. 쌀자원을 이용한 국수의 다양한 형태의 제품화를 위한 중간 소재화 및 가공적성 연구 ... 77
• 3. 쌀자원을 이용한 빵의 편의성 증진을 위한 중간 소재화 및 가공적성 연구 ... 114
• 4. 쌀자원을 이용한 과자의 상품 다양화를 위한 중간 소재화 및 가공적성 연구 ... 153
• 5. 쌀자원을 이용한 양조의 표준화를 위한 중간 소재화 및 가공적성 연구 ... 178
• 7. 쌀 가공제품용 가공적성 연구 요약 ... 212
• 2 절. 친환경 야채, 양념 과실, 새싹 자원의 가공적성 연구 및 중간소개 개발 ... 216
• 1. 야채자원(무, 시금치)의 가공적성 연구 ... 217
• 2. 양념자원(마늘, 고추)의 가공적성 연구 ... 275
• 3. 과실자원(블루베리, 오디)의 가공적성 연구 ... 321
• 4. 새싹자원의 가공적성 연구 ... 368
• 5. 친환경 야채, 양념 과실, 새싹 자원의 가공적성 연구 요약 ... 419
• 3절 2013년 가공적성연구 성과 DB와 연계성 및 지속성 확보를 통한 농산자원 연구개발 결과물 활용 및 실용화 증진 ... 421
• 1. 2013년 가공적성연구 DB와 연계 방안 설계 기존 DB에 결과 반영 ... 421
• 2. 연구성과 홍보 및 서비스 운영 방안 수립 ... 426
• 3. DB 운영결과 검토 및 개선방안 수립 ... 440
• 4장 목표달성도 및 관련분야 기여도 ... 558
• 5장. 연구결과의 활용계획 ... 559
• 6장. 연구과정에서 수집한 해외과학기술정보 ... 560
• 7장. 연구개발결과의 보안등급 ... 564
• 8장. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 564
• 9장. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 564
• 10장. 연구개발과제의 대표적 연구실적 ... 566
• 11장. 참고문헌 ... 567
• 끝페이지 ... 572