보고서 정보
주관연구기관 |
국립식량과학원 National Institute of Crop Science |
연구책임자 |
최인덕
|
참여연구자 |
김미정
,
천아름
,
곽지은
,
오유근
,
구본철
,
최혜선
,
김홍식
,
정광호
,
박혜영
,
박지영
,
심은영
,
신동선
|
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 |
한국어
|
발행년월 | 2021-02 |
과제시작연도 |
2020 |
주관부처 |
농촌진흥청 Rural Development Administration(RDA) |
등록번호 |
TRKO202100009939 |
과제고유번호 |
1395064520 |
사업명 |
작물시험연구(R&D) |
DB 구축일자 |
2021-10-02
|
키워드 |
벼.콩.가공.품질.평가기준.rice.soybean.processing.quality.evaluation criteria.
|
초록
▼
○ 가공용 벼 품종의 쌀빵 및 쌀쿠키 가공적성 구명 및 품질 평가기준 설정
- 가공용 벼 품종의 이화학적 품질 특성 구명
- 가공용 벼 품종의 쌀빵 및 쌀쿠키 가공적성 검정 및 기본 제조 공정법 제시
- 쌀가루혼합분 활용 쌀빵 및 쌀쿠키 품질 평가기준 설정
○ 쌀국수 가공적성 구명 및 품질 평가기준 설정
- 고아밀로스 품종을 이용한 쌀 압출면 적합 품질 기준
- 일반 및 고아밀로스 벼 품종을 이용한 쌀국수 제면특성
- 쌀국수 제조법, 품질 평가의 표준 방법, 품질 지표 및 허용 범위 제시
○ 가공용 벼 품종의 쌀빵 및 쌀쿠키 가공적성 구명 및 품질 평가기준 설정
- 가공용 벼 품종의 이화학적 품질 특성 구명
- 가공용 벼 품종의 쌀빵 및 쌀쿠키 가공적성 검정 및 기본 제조 공정법 제시
- 쌀가루혼합분 활용 쌀빵 및 쌀쿠키 품질 평가기준 설정
○ 쌀국수 가공적성 구명 및 품질 평가기준 설정
- 고아밀로스 품종을 이용한 쌀 압출면 적합 품질 기준
- 일반 및 고아밀로스 벼 품종을 이용한 쌀국수 제면특성
- 쌀국수 제조법, 품질 평가의 표준 방법, 품질 지표 및 허용 범위 제시
○ 국내 육성 장류용 우수 콩 품종 선발 및 발효 품질기준 설정
- 장류용 콩 품종의 발효 특성 평가
- 콩 품종 선발의 기준 설정
- 발효특성 우수 콩 품종을 이용한 조미소재 적용
○ 주요 콩 품종의 두유․두부 가공적성 평가 및 품질기준 설정
- 국내 콩 품종의 이화학적 품질 특성 구명
- 국내산 콩 품종의 두유 및 (연)두부 가공적성 검정
- 콩 가공품의 품질에 영향을 주는 원료적 특성 평가 및 두유 및 (연)두부 품질 평가기준 설정
(출처 : 요약서 3p)
Abstract
▼
□ Purpose&Contents
○ The objectives of this study were to evaluate the physico-chemical properties of three processing rice cultivar developed in Korea, to investigate the processing characteristics of rice bread and rice cookies from the blended dry-milled rice flour, and to develop a guidance f
□ Purpose&Contents
○ The objectives of this study were to evaluate the physico-chemical properties of three processing rice cultivar developed in Korea, to investigate the processing characteristics of rice bread and rice cookies from the blended dry-milled rice flour, and to develop a guidance for evaluating the end-use qualities of bread and cookies from the blends of dry-milled rice flour. Dry-milled rice flour was replaced with strong and weak wheat flour by 10~100%, respectively, to investigate the processing characteristics of rice bread and cookies using the composite flour. Important quality parameters and an evaluation guidance were developed for end-use qualities evaluation for rice bread and cookies.
○ The purpose of this study is to produce rice noodles under various conditions using 100% rice flour using domestic rice cultivars for rice noodle, and to present quality standards suitable for the quality of rice noodles by evaluating the quality characteristics of the rice noodles produced by conditions. This study was intended to be used for research on selection of suitable varieties and quality improvement for rice noodles by suggesting standard methods for the preparation and quality evaluation of rice noodles, and by provide the acceptable range of rice noodles.
○ The purpose of this study is to evaluate the fermentation characteristics of soybean varieties, set the criteria for selecting bean varieties, and establish the application base of seasoning materials using soybean varieties with excellent fermentation characteristics.
○ This study was conducted to compare the physicochemical properties of soybeans and to evaluate the quality characteristics of soymilk, firm tofu(coagulant calcium chloride, CaCl2 used)and silken tofu(coagulant glucono-δ-lactone used) made from different soybean variety. By evaluating processing characteristics ofsoymilk, tofu and silken tofu, the most suitable cultivar andimportant quality parameters could be determined.
□ Results
○ The physico-chemical properties of processing rice cultivar developed in Korea were identified and provided as a fundamental data chart for the rice cultivar. The most suitable rice cultivar for rice bread and cookies was selected based on their grain and end-use applications. It was developed an evaluation method objectively for the end-use applications of rice bread and cookies.
○ In order to evaluate the quality of rice noodles made with high-amylose rice flour grown in Korea, quality evaluation was performed by preparation rice noodles with various conditions. The suitable amount of water added to the dough for extruded and thin noodles was established. And the quality acceptable range was determined by conducting the cooking characteristics, mechanical texture, and sensory evaluation of rice noodles by various conditions. The parameters for evaluating the quality of the extruded and thin noodles after cooking were determined by cooking loss rate, hardness, chewiness, and adhesiveness. In addition, standard methods such as preparing method and quality evaluation method, which are the basis for the evaluation of the quality of rice noodles, were proposed to increase the utilization of the evaluation results.
○ Through this research, we presented the reference selection criteria necessary for the bean breeding stage of the Rural Development Administration soybeans, and developed a production kit forcheonggukjang using domestic soybeans and useful fermenting microorganisms. In addition, the characteristics were investigated through microbial community by aging of fermented soybeans and profiling of fermented metabolites.
* papers: SCI 1, non-SCI 8, farming utilization 1, patent 3, etc.
○ The physicochemical properties of soybeans cultivar developed in Korea were identified. The most suitable soybean cultivar for soymilk from 33 different soybean cultivar was selected based on their 100-seed weight and seed coat ratio. “Total solid contents of soymilk” related to 100-seed weight of soybean as a reference for soybean quality evaluation for soymilk was developed. “Hardness”related to protein contents of soybeans as a reference for soybeanquality evaluation for tofu was developed.
□ Expected Contribution
○ Experimental results of grain quality and processing characteristics of the processing rice cultivar could be utilized in rice breeding program to enhance the efficiency of selecting a breeding line for processing rice cultivar. Processing rice cultivar with high quality characteristics for rice bread and cookies could contribute to increase dry-milled rice consumption and utilization. It is expected to increase house-hold income of rice producers who could supply their products to rice flour processing industries throughout the year.
○ By using the standard for preparing rice noodle, and quality evaluating method and acceptable range of rice noodles presented through this study, it can be used for selection the suitable rice varieties for rice noodle and quality improvement of rice noodle. In addition, the results of this study are expected to contribute to the the quality improvement of rice noodles and to increase consumption.
○ This result will be used in the basic recipe of the Rural Development Administration for the selection of soybeans, and cheonggukjang manufacturing sets will be spread to the model business. (rural tourism, antact experience, education).
○ Basic quality information for processing of soybeans, tofu and silken tofu using soybean cultivar was provided. Processing company could be use the result in this studt for manufacturing theid products. Farmers and breeder could be use for their further study or job.
(출처 : SUMMARY 6p)
목차 Contents
- 표지 ... 1
- 제출문 ... 2
- 보고서 요약서 ... 3
- 국 문 요 약 문 ... 5
- Summary ... 6
- 목차 ... 9
- 제 1 장 연구 개발 과제의 개요 ... 10
- 제 1 절 연구 개발 목적 ... 10
- 제 2 절 연구 개발의 필요성 ... 12
- 제 3 절 연구 개발 범 ... 16
- 제 2 장 연구 수행 내용 및 결과 ... 17
- 제 3 장 목표달성도 및 관련분야 기여도 ... 202
- 제 1 절 목표대비 달성도 ... 202
- 제 2 절 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 203
- 제 4 장 연구 결과의 활용 계획 ... 204
- 제 5 장 연구 개발 결과의 보안 등급 ... 205
- 제 6 장 연구시설·장비종합정보시스템에 등록한 연구시설·장비 현황 ... 206
- 제 7 장 연구개발과제의 대표적 연구실적 ... 207
- 제 8 장 기타사항 ... 209
- 제 9 장 참고문헌 ... 211
- 끝페이지 ... 221
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