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Kafe 바로가기주관연구기관 | 국립농업과학원 National Institute of Agricultural Sciences |
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연구책임자 | 권희민 |
참여연구자 | 여수환 , 문지영 , 백성열 , 김소영 , 최송이 , 최한석 , 정의현 , 강지은 , 김순희 , 김주연 |
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2020-02 |
과제시작연도 | 2019 |
주관부처 | 농촌진흥청 Rural Development Administration(RDA) |
등록번호 | TRKO202000030174 |
과제고유번호 | 1395060349 |
사업명 | 농업과학기반기술연구(R&D) |
DB 구축일자 | 2020-10-17 |
키워드 | 개발 종균.곰팡이.효모.초산균.실용화.Self-developed starters.Fungi.Yeast.Acetic acid bacteria.Field application. |
• 토착 곰팡이를 이용한 발효제 제조와 형태별 원료 전처리 및 최적 발효조건을 확립하고 품질을 분석함. 특히 펠릿형 누룩은 발효시간 8∼10배 단축, 당화력 8.3배 향상으로 생산효율성을 증대시킴. 또 개발한 발효제를 이용하여 토착 효모균을 이용한 탁·약주의 양조적성기술을 개발하고 그 품질을 평가함
• 토착 초산균을 이용한 곡류별 알코올 및 초산발효를 위한 최적조건을 확립하고 곡류별 식초의 품질특성을 분석함. 확립한 조건으로 발효공정별 정치(항아리) 및 속성(jar-fermenter)발효 생산시스템을 구축하고 그 품질을 분석함
• 토착 곰팡이를 이용한 발효제 제조와 형태별 원료 전처리 및 최적 발효조건을 확립하고 품질을 분석함. 특히 펠릿형 누룩은 발효시간 8∼10배 단축, 당화력 8.3배 향상으로 생산효율성을 증대시킴. 또 개발한 발효제를 이용하여 토착 효모균을 이용한 탁·약주의 양조적성기술을 개발하고 그 품질을 평가함
• 토착 초산균을 이용한 곡류별 알코올 및 초산발효를 위한 최적조건을 확립하고 곡류별 식초의 품질특성을 분석함. 확립한 조건으로 발효공정별 정치(항아리) 및 속성(jar-fermenter)발효 생산시스템을 구축하고 그 품질을 분석함
• 농가 맞춤형 발효제 및 곡류식초 제조기술 매뉴얼을 제작하고 보급하였으며 개발한 농가형 발효제와 이를 이용한 탁·약주, 곡류식초 제조기술을 현장적용하였고 그 품질을 분석함.
제조된 곡류식초는 항산화능이 1.3∼2배 증가되고 특히 공장형 속성발효는 발효기간 6∼9배 단축되며 오크통을 이용한 숙성관리 기술을 개발함. 또 2종(쌀·보리식초)의 발효식초를 상품화 함
(출처 : 요약서 3p)
□ Purpose&Contents
The purpose of this research is to promote the increase of income of farm and the activation of the domestic fermenting industry with our field application through the establishment of the manufacturing method of thefarm-made type Nuruk and the grain vinegar by using self-devel
□ Purpose&Contents
The purpose of this research is to promote the increase of income of farm and the activation of the domestic fermenting industry with our field application through the establishment of the manufacturing method of thefarm-made type Nuruk and the grain vinegar by using self-developedstarters (fungi, yeast, and acetic acid bacteria).
□ Results
(1st) Development of fermented agent for field application by using indigenous starter(fungi and yeast)
○ Establishment of raw material pretreatment conditions for manufacturing fermentation agents by type.
- Wheat-pellet type Nuruk : Excellent in shape retention and enzyme activity, 35% moisture content after grinding, 10 minutes steaming for sterile
- Sorghum-grain type Nuruk : Excellent in enzyme activity, 10 minutes steaming for sterile after 140 minutes soaking
○ Selection of self-developed starters and establishment of optimum fermentation conditions for each fermentation agent.
- Selection of self-developed starters : AL 34-1(KACC 46420) →Excellent enzyme activity
- Optimum fermentation conditions : temp. 35∼38℃, 40 hrs (pellet type : RH 80%, grain type : RH 60%)
○ Development of brewing suitability technology of Takju and Yakju according to fermentation agents.
- Fermentation agents and water addition amount : (Pellet type) 10% of rice weight, (Grain type) 15% of rice weight → Add 300% water of rice weight → Excellent in alcohol yield and sensory evaluation score
○ Quality and sensory evaluation of Takju and Yakju by self-developed yeasts.
- Takju : (pellet type) Yeast 260 → 18.3% increase in alcohol production compared with that of commercial Nuruk.
- Yakju : (grain type) Yeast 297 → Total sensory evaluation 44.5% higher than that of commercial Nuruk
○ Development of fermentation agent manufacturing manual for field application(6P)
- Introduction of fermentation starter and Nuruk, comparison of manufacturing process of Wheat-pellet type Nuruk and Takju using developed starter
- Manual distribution (380 copies): Nine agricultural technological institutes, technical support team of the NAS, and consulting, such as complaints.
○ Field application of developed starter and quality characteristics of Takju and Yakju using Nuruk.
- Fermentation agents properties : Glucoamylase 843.39(pellet type), 549.34unit/g(grain type)
- Takju(using pellet type) : total acid 0.42, soluble solids 6.53°〬Brix, Alc 8% preferred for sensory evaluation
- Yakju(using grain type) : total acid 0.32, soluble solids 7.9°〬Brix, Alc 12.6% preferred for sensory evaluation
(2nd) The manufacture of a fermented vinegar using self-developed starters (acetic acid bacteria) for field application
○ Optimizing the conditions for alcohol fermentation by various grain
- Rice Makgeolli : Low temperature fermentation (15℃), fermented agent (SC Y283, AL starter)
- Barley Makgeolli : Middle temperature fermentation (20℃), fermented agent (SC Y204, AL+AO starter)
○ Optimization of manufacturing conditions for grain fermented vinegar
- Rice vinegar : Initial pH 3, AP CV3 (acetic acid bacteria), 30℃, increasing of GABA content (20 days), variation of aroma pattern by using electronic nose.
- Barley vinegar: Initial pH 3, GS CV1(acetic acid bacteria), 30℃, intensive of aroma pattern by using electronic nose.
○ Establishment of a static fermentation production system in farm made type.
- Rice vinegar : 30℃, CV1, 14 days, titratable acidity 5.21%
- Barley vinegar : 30℃, CV1, 28 days, titratable acidity 5.8%
○ Establishment of two fed-batch agitated fermentation production system
- Rice vinegar : 30℃, CV1, 10 days, titratable acidity 5.08%.
- Barley vinegar: 30℃, CV1, 10 days, titratable acidity 5.66%.
○ Development of the manufacturing manual for field application of small farm-scale fermented vinegar
- Manufacturing manual for field application of grain vinegar(12p) : Guidance of field-notes for manufacturing skill of fermented starter, the commercialization of vinegar.
- Manual distribution (380 copies): Nine agricultural technological institute, technical support team of the NAS, employing consulting, such as complaints.
○ Establishing a fermenting system and making prototypes of grain vinegar (rice and barley) using various fermentation methods.
- (Farm made type/static) Thirty-five days fermentation, acidity 6.0-6.4%, double antioxidant capacity, 31 kinds of volatile compounds
- (Factory type/agitated) Four∼six days fermentation, acidity 6.2-6.4%, 1.3 x increase in antioxidants, 25 kinds of volatile compounds
- (Maturity management) Better oak than jar-fermentor and stainless steel → irritating taste reduction.
- (Commercialization) Two types : Giae flavor (rice vinegar, the younger generation) and natural flavor (barley vinegar, middle-aged people)
□ Expected Contribution
○ The leap forwarding into a powerful country of fermented food using self-developed starters (fungi, yeast, acetic acid bacteria).
○ Development of quality improvement techniques for Nuruk and grain vinegar using self-developed starters.
- Securing intellectual property related to the manufacturing process of high-quality Nuruk and grain vinegars.
○ Establishment of a stable consumption base for domestic agricultural products(rice and barley).
○ The world congress of Korean fermented foods and the creating of higher value using Korean self-developed starters.
(출처 : SUMMARY 5p)
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