초록 ▼

○ 국내 특용자원의 이용률 향상을 위한 용도개발과 가공적성 평가, 소재화 등의 기반 연구 내용을 민간, 산업체, 기관에 보급하여 국내 농업과 식품산업의 동반성장 및 부가가치창출에 기여

○ 특용자원을 대상으로 가공적성 평가와 기술개발을 통하여 식품소재 개발 및 상품화, 식품산업현장 활용기반 구축

○ 특용자원(흑삼, 선인장, 산삼배양근, 약용버섯) 관련 식품가공 적성연구 및 관련산업 동향분석보고서 등을 기 구축된 식품가공적성정보센터(www.fpdb.kr)에 활용가능한 DB로 제공

(출처 : 보고서

○ 국내 특용자원의 이용률 향상을 위한 용도개발과 가공적성 평가, 소재화 등의 기반 연구 내용을 민간, 산업체, 기관에 보급하여 국내 농업과 식품산업의 동반성장 및 부가가치창출에 기여

○ 특용자원을 대상으로 가공적성 평가와 기술개발을 통하여 식품소재 개발 및 상품화, 식품산업현장 활용기반 구축

○ 특용자원(흑삼, 선인장, 산삼배양근, 약용버섯) 관련 식품가공 적성연구 및 관련산업 동향분석보고서 등을 기 구축된 식품가공적성정보센터(www.fpdb.kr)에 활용가능한 DB로 제공

(출처 : 보고서 요약서 5p)

Abstract ▼

Purpose&Contents
○ To contribute to the mutual growth of domestic agriculture and the food industry and to create added value by supplying basic research contents on the use development, assessment of processing suitability, and materialization for the improved utilization of domestic special res

Purpose&Contents
○ To contribute to the mutual growth of domestic agriculture and the food industry and to create added value by supplying basic research contents on the use development, assessment of processing suitability, and materialization for the improved utilization of domestic special resources to the private sector, industry, and organizations

○ To establish the development and commercialization of food materials, and food industrial setting utilization basis by assessing the processing suitability and developing special resource technologies

○ To strengthen the industrial capabilities of special resources and to establish a combined DB of win-win development type resources

Results
[Research on the processing properties of black ginseng for enhancing utilization]
○ Provision of basic data for standardization of the black ginseng manufacturing process and the production of high-quality black ginseng by evaluating the quality of black ginseng according to raw material characteristics and the stages of the manufacturing process.

○ Increased usability of high-quality intermediate materials based on the examination of the processing suitability of black ginseng powder and concentrate

○ Improvement of various utilization by investigating the potential functionality of black ginseng and its index components.

[Research on the processing properties of Opuntia spp. for enhancing utilization]
○ Increased use potential as an intermediate material for processed foods using the processing properties of the stem and fruit of Opuntia spp. (baeknyeoncho, cheonnyeoncho).

○ Contribution to increasing the utilization potential of powder material by eliminating the needle components remaining in Opuntia spp. stem powder by air classification.

○ Contribution to increasing the utilization potential of fruits by developing Opuntia spp. fruits with improved processing suitability, such as better color preservation and higher water solubility.

[Research on the processing properties of tissue cultured korean wild ginseng for enhancing utilization]
○ Provision of basic data on the suitability of cultured wild ginseng roots for drying, extraction, and concentration processing.
○ Establishment of optimal processing suitability in order to increase the yield, ginsenoside content and anti-inflammatory efficacy during production of the concentrate.

[Study of the phyicochemical characteristics and active polysaccharide material of medicinal muhrooms for food processing]
○ Contribution to improving pre-treatment processing after site harvesting of medicinal muhrooms.
○ Provision of basic and applied data obtained from R&D on high-content active polysaccharide materialization technology for medicinal muhrooms
○ Leading role in commercialization technology R&D on medicinal muhrooms’ active polysaccharide compounds.
○ Provision of shelf-life data on active polysaccharide micro-capsule material of medicinal muhrooms

[Establishment of integrated database of research results for the food raw materials]
○ Contribution to increasing the utilization of special resources through the DB (765 cases) of special crops processing suitability and materialization index factor related research outcomes and by disclosing to businesses and the public.

○ Contribution to the mutual growth of agriculture and food manufacturing through the supply of food material and processing suitability-based technology.

○ Contribution to laying foundations for mutual growth of domestic agriculture and the food industry, industrial activation, and the creation of added value by organizing a cooperative network of food companies, research institutes, and universities.

Expected Contribution
[Technological aspect]
○ Establishment of a shared model to increase the utilization of special resources by making the DB of special resources processing suitability and materialization index factor related research outcomes among industry-university-institutions and by disclosing to businesses and the public.

○ Supply of intermediate food materials and commercialization, processing suitability-based technology using special resources.
○ Acquisition and distribution of special crops and high-functionality high-quality food production technology with improved processing suitability.
○ Contribution to increasing the utilization potential of materials by examining the characteristics of special resource food materials.

[ Economic and industrial aspect]
○ Establishment of a mutual growth system among workers of primary, secondary, and tertiary industries; creation of high added value resources by securing R&D technology for the connection and balanced development of agriculture and the food industry; and establishment of a shared model.

○ By disclosing research outcomes on special crops and processing suitability, small and medium-sized businesses will be able to shorten the development period for new products, improve their competitiveness, and reduce their R&D expenses (i.e. reducing the special resources material characteristics R&D expenses secured through this project).

○ Securing of a mutual growth base among industry-university-institutes of in the high-added value and high-functionality food industry using special crops.

○ Expansion and promotion of the continuous utilization of research outcomes through a special resource/processing suitability DB and web system
○ Support for decision-making related to the commercialization of new products by small and medium-sized food companies.

(출처 : SUMMARY 9p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 5
• 국문 요약문 ... 7
• SUMMARY ... 9
• CONTENTS ... 11
• 목차 ... 13
• 1. 연구개발과제의 개요 ... 15
• 2. 국내외 기술개발 현황 ... 26
• 3. 연구수행 내용 및 결과 ... 31
• 제1장 흑삼의 활용성 증진을 위한 가공적성 연구 ... 31
• 제1절 서론 ... 31
• 제2절 실험재료 및 방법 ... 31
• 제3절 결과 및 고찰 ... 38
• 제4절 요약 ... 125
• 제2장 손바닥 선인장(백년초, 천년초)의 식품소재화를 위한 가공적성 연구 ... 128
• 제1절 서론 ... 128
• 제2절 실험재료 및 방법 ... 129
• 제3절 결과 및 고찰 ... 139
• 제4절 요약 ... 239
• 제3장 산삼배양근의 활용성 증진을 위한 가공적성 연구 ... 243
• 제1절 서론 ... 243
• 제2절 실험재료 및 방법 ... 243
• 제3절 결과 및 고찰 ... 248
• 제4절 요약 ... 278
• 제4장 약용버섯(상황, 영지)의 가공적성과 활성다당체 소재화 연구 ... 281
• 제1절 서론 ... 281
• 제2절 재료 및 방법 ... 283
• 제3절 결과 및 고찰 ... 296
• 제4절 요약 ... 394
• 제5장 특용자원의 활용도 증진을 위한 가공적성연구의 DB 구축 ... 401
• 제1절 2013년 가공적성연구 DB와 연계 방안 설계 기존 DB에 결과 반영 ... 401
• 제2절 연구성과 홍보 및 서비스 운영 방안 수립 ... 407
• 제3절 DB 운영결과 검토 및 개선방안 수립 ... 418
• [붙임 1] 특용자원의 가공적성 연구 및 소재화 결과물 활용을 위한 통합DB 구축 보고서 ... 436
• [붙임 2] 방문자 수 증감율 보고서 ... 446
• [붙임 3] DB 운영결과 보고서 ... 468
• [붙임 4] 특용자원의 활용도 증진을 위한 가공적성연구 성과분석 ... 485
• 4. 목표달성도 및 관련분야 기여도 ... 542
• 5. 연구결과의 활용계획 ... 545
• 6. 연구과정에서 수집한 해외과학기술정보 ... 546
• 7. 연구개발결과의 보안등급 ... 558
• 8. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 559
• 9. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 560
• 10. 연구개발과제의 대표적 연구실적 ... 561
• 11. 기타사항 ... 562
• 12. 참고문헌 ... 563
• [별첨 1] 연구개발보고서 초록 ... 572
• [별첨 4] 특용자원 (흑삼, 손바닥선인장, 산삼배양근, 영지버섯, 상황버섯) 연구 및 산업동향보고서 ... 575
• 끝페이지 ... 880