Food Processing Lab

Food Processing Lab

Development of Herbal Drink with Fermentation Technique

Development of Herbal Drink with Fermentation Technique
Test host	Kim Min-Hwa, Jung Jin-Bo. Han Song-Yi
Test Purpose and Contents	Develop herbal drink which elevates bacterial operation and physiological functionality of lactic acid bacterium by fermenting each kind of herbal extracts with lactic acid bacterium with probiotic function and increases preference by lactic acid fermentation with physiological activation material including each kind of herbal plant.

Development of wheat red pepper paste and pickled laver and support of risk production

Development of wheat red pepper paste and pickled laver and support of risk production
Test host	Kim Min-Hwa, Jung Jin-Bo. Han Song-Yi
Test Purpose and Contents	Develop new product of red pepper paste using wheat with high content of interluekin-2 and interferon known to material increasing immunity Develop soy sauce pickle to grant diversity to pickle product with soy sauce out of pickle products with traditional paste Develop soybean paste product for only internet sale with online shopping mall.

Evaluation on paste processing suitability followed by quality of raw material and bean and development of technology for industrialization

Evaluation on paste processing suitability followed by quality of raw material and bean and development of technology for industrialization
Test host	Kim Min-Hwa, Jung Jin-Bo. Han Song-Yi
Test Purpose and Contents	Induction of raw material bean factor which has a large effect on paste processing suitability Set up paste processing suitability and quality standard of raw material bean (fast-fermented bean paste, soybean paste, soy sauce) Select the optimum breed of processing suitability by each use (fast-fermented bean paste, soybean paste, soy sauce) Develop high-content paste product with functional component and promote industrialization.

Study on high value added paste production technology

Study on high value added paste production technology
Test host	Kim Min-Hwa, Jung Jin-Bo. Han Song-Yi
Test Purpose and Contents	Develop drink and cookie with fast-fermented bean paste Develop production technology of block and stew product Develop production technology of convenient cup product (soybean paste, fast-fermented bean paste)

Development of massive production technology of traditional fermented soybean lump for standardization of quality of traditional red pepper paste

Development of massive production technology of traditional fermented soybean lump for standardization of quality of traditional red pepper paste
Test host	Kim Min-Hwa, Jung Jin-Bo, Han Song-Yi
Test Purpose and Contents	Establish hygienic production conditions of fermented soybean lump for traditional red pepper paste with good fermented microorganism. Manufacture traditional red pepper paste in pilot-plant scale with traditional hygienic fermented soybean lump.