소비자의 고추냉이(와사비) 구입 의향

정성범 국립순천대학교 대학원 2024 국내석사

본 연구는 고추냉이의 소비의향 조사를 통해 고추냉이 소비 제고 방안을 마련하는 데 그 목적이 있다. 최근 소비자의 식품 소비 행태가 다양화되면서, 농업 생산자 역시 고부가가치를 창출할 수 있는 다양한 작목과 고품질의 농산물의 재배를 선호하고 있다. 본 연구에서는 여러 연구에 따라 소득성과 시장성이 높다고 알려진 고추냉이에 대해 소비자의 인식과 구입의향에 영향을 미치는 요인에 대한 분석을 실시하였다. 연구에서는 분석을 위해 고추냉이의 인식, 구입실태 등에 대한 내용을 일반소비자 566명을 대상으로 설문을 실시하였다. 또한, 그 결과를 요약하고 구입의향에 대해 분석하기 위해 순서형 프로빗 모형을 활용하였다. 우선 고추냉이에 대한 인식과 구입실태에 대한 주요 내용은 다음과 같다. 소비자들의 고추냉이에 대한 관심은 비교적 높았다. 소비자들은 고추냉이의 안전성과 식품으로써 건강에 미치는 영향에 대해 긍정적으로 생각하고 있었다. 본 연구에서는 생고추냉이와 가공 고추냉이로 용도를 구분하여 설문을 진행하였는데, 소비자는 생고추냉이에 대해 대부분 구입해본 경험이 없거나 형태도 모르는 사람이 많았다. 반면, 가공 고추냉이의 경우, 비교적 구입해본 소비자가 많았으며, 대부분 액상 형태로 구매하고 있었다. 생 고추냉이에 대해 접해본 소비자가 많지 않음에도 불구하고 생고추냉이 구입의향은 비교적 높은 것으로 나타났으며, 가공 고추냉이 구입의향은 높지 않은 것으로 조사 되었다. 이는 생고추냉이가 가공 고추냉이에 비해 안전성과 건강에 미치는 영향 측면 에서 소비자들에게 더 긍정적인 인식을 갖고 있다는 것에 영향을 받은 것으로 판단 된다. 소비자들은 고추냉이의 매운맛이 완화되고 담백한 맛이 높아진다면 구입의향이 높아졌고 가격을 높은 수준이라고 인식하여 가격이 현재보다 저렴해질 경우 구입의향이 높은 것으로 조사되었다. 고추냉이 소비확대를 위해서는 가공형태의 고급화와 다양화가 가장 중요하다고 하였다. 고추냉이 구입 의향이 어떤 요인에 의해 결정되는지 분석하기 위한 순서형 프로빗 분석 결과는 다음과 같다. 먼저 생고추냉이의 경우, 고추냉이에 대한 관심도가 높을수록, 구입 경험이 있을수록, 고추냉이의 단맛·쓴맛에 대해 인지할수록, 안전성과 건강성에 대해 긍정적으로 생각할수록 구입의향이 높아졌다. 또한, 소비자가 여성이거나 기혼자일 경우 구입의향이 높아지는 것으로 분석되었다. 한편, 가공 고추냉이의 분석결과에서는 고추냉이에 대한 관심도가 높을수록, 구입 경험이 있을수록, 고추냉이의 단맛·쓴맛에 대해 인지할수록 구입의향이 높아졌다. 고추냉이 구입 실태 조사와 구입의향 분석 결과에 따라 본 연구에서는 소비자의 고추냉이 소비를 제고하기 위한 홍보, 고추냉이의 안전성 및 건강 인식도를 확보하기 위한 방안, 소비자 집단 혹은 특성에 따른 판촉 방안 등을 고추냉이 소비제고 방안 으로 제시하였다. 이 연구는 현재까지 진행된 바 없는 고추냉이의 인식과 구입의향에 관련된 소비자 조사로써 기존 이화학적 연구들과 차별성을 가진다고 할 수 있다. 이 연구는 향후 고추냉이와 관련된 사회경제학적 연구와 부가가치 창출을 위한 전략마련의 참고자료가 될 수 있을 것이라 판단된다. This study aims to devise strategies to enhance the consumption of wasabi by investigating consumer willingness to purchase wasabi. As consumer food consumption patterns diversify, agricultural producers increasingly prefer to cultivate a variety of high-value crops and high-quality agricultural products. This study analyzes the factors influencing consumer awareness and willingness to purchase wasabi, known for its high profitability and marketability according to various studies. A survey was conducted with 566 general consumers, covering topics such as awareness and purchasing status of wasabi. Additionally, an ordered probit model was utilized to summarize the results and analyze purchase intentions. The main findings regarding consumer awareness and purchasing status of wasabi are as follows. Consumers demonstrated a relatively high interest in wasabi and held positive views on its safety and health benefits as a food product. The survey distinguished between fresh wasabi and processed wasabi. Most consumers were unfamiliar with fresh wasabi and had no purchasing experience. In contrast, many consumers had purchased processed wasabi, mostly in liquid form. Despite the limited exposure to fresh wasabi, the intention to purchase fresh wasabi was relatively high, whereas the intention to purchase processed wasabi was low. This is likely due to the more positive perception of fresh wasabi's safety and health benefits compared to processed wasabi. Consumers indicated that their willingness to purchase wasabi increased if the spiciness was reduced and the flavor became milder. They also perceived the price of wasabi to be high, suggesting that a lower price could enhance their purchase intention. To expand wasabi consumption, it is essential to diversify and upscale processed wasabi products. The results of the ordered probit analysis on the factors determining the willingness to purchase wasabi are as follows. For fresh wasabi, the higher the interest in wasabi, the more purchasing experience, the greater the recognition of wasabi's sweetness and bitterness, and the more positive the perception of its safety and health benefits, the higher the willingness to purchase. Additionally, female consumers and married individuals showed a higher purchase intention. For processed wasabi, the results showed that higher interest, more purchasing experience, and greater recognition of wasabi's sweetness and bitterness led to higher purchase intentions. Based on the findings from the wasabi purchasing survey and purchase intention analysis, this study proposes strategies to promote wasabi consumption, including publicity, enhancing awareness of wasabi's safety and health benefits, and promotional strategies tailored to specific consumer groups or characteristics. This research differentiates itself from previous physicochemical studies by being the first consumer survey related to wasabi awareness and purchase intention. It is anticipated that this study will serve as a reference for future socioeconomic research on wasabi and for developing strategies to create added value.

Wasabia wasabi의 항균성 성분에 관한 연구

구혜원 聖心女子大學 1991 국내석사

고추냉이 페이스트 제품의 저장성 향상 연구

이효경 전북대학교 일반대학원 2016 국내석사

In order to extend the shelf-life of Wasabi paste, the effects of organic acid and antioxidant were confirmed at 35℃ for 28 days. Control group was treated with citric acid (CA) 0.17%. Organic acid treated groups were added with CA 0.05, 0.10, 0.30, and 0.40%, respectively. Antioxidant treated groups were added with CA 0.17 and 0.30% added with ascorbic acid (AA) and tocopherol (TC) 0.1 and 0.2%, respectively. Quality characteristics of Wasabi pastes were determined in pH, titratable acidity, soluble solid contents, color values, microbial analysis (aerobic bacteria, yeast), gas production, and contents of allyl isothiocyanate. The pH and titratable acidities of Wasabi pastes added with CA were indicated 4.03~5.19 and 4.23~4.82%, respectively. Soluble solid contents were significantly different according to concentrations of CA. L Values showed the highest 50.05±0.46. a and b Values were increased during storage period. Total aerobic bacteria and yeast counts of Wasabi pastes were decreased in a dose-dependent manner. Gas production from Wasabi pastes appeared 19.55~19.80 mL/tube after 28 days of storage. Quality characteristics of Wasabi pastes added with antioxidant showed similar results with that of Wasabi pastes added with organic acid. Four treatments were selected for shelf-life extension of Wasabi paste (CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2%). In order to select the sterilization conditions, control group was evaluated by quality characteristics. The optimum sterilization temperature and time of Wasabi paste for shelf-life extension showed 90℃ and 15 min, respectively. Also, CA 0.17%, CA 0.30%, CA 0.30% + AA 0.1%, CA 0.30% + TC 0.2% groups treated with optimal sterilization conditions were investigated by quality characteristics. Total aerobic bacteria and yeast in the all treatments were not detected. The gas production showed the lowest 8.20±0.14 mL/tube with significant difference after 28 days of storage in CA 0.30% + TC 0.2% treatment. Contents of allyl isothiocyanate (AITC) were decreased during storage period. After 28 days of storage, contents of AITC were ranged 5.04~12.04 mg% and showed the highest 12.04±0.50 mg% in CA 0.17% treatment. AITC content of CA 0.30% + TC 0.2% treatment showed the lowest 5.04±2.04 mg%. These results indicated that Wasabi paste added with citric acid 0.30% and tocopherol 0.2% and treated with sterilization (90℃, 15 min) would be good treatment to extend the shelf-life of Wasabi paste during room temperature storage.

고추냉이 분말을 첨가한 어묵의 품질특성

장진아 경희대학교 대학원 2010 국내석사

In this study to make high quality fish cake, practiced making meat paste from silver pomfret one of the savory, soft and delicious fish. And, added wasabi powder of natural additives as the rate of 0.6%, 1.2%, 1.8%, 2.4%, 3%. And then, analyzed by color values, texture, folding test, sensory evaluation, peroxide value, TBA value and viable cell count. L value and a value decreased significantly as addition of wasabi powder increased, and b value increased significantly as addition of wasabi powder increased. In the folding test to show flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness increased significantly as addition of wasabi powder increased, cohesiveness was the highest in 1.8WP and 0.6WP so tendency of certain increase and decrease wasn't noticed. Springiness showed no significant difference among samples, and as for gumminess & chewiness, fish cake adding wasabi powder were significantly higher compared with control group. In sensory evaluation, 1.8% wasabi powder had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without wasabi powder. These results indicate that fish cake could be prepared by adding the wasabi powder for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive.

Optimization of Light Intensity and Quality to Promote Growth and Photosynthesis of Eutrema japonicum in a Controlled Environment System

Jeong, Jin Woo 부산대학교 대학원 2026 국내석사

Wasabi (Eutrema japonicum) is a high-value horticultural crop prized for its unique pungency and functional properties, and its demand has steadily increased in recent years. However, traditional open-field cultivation has become increasingly challenging due to climate change, resulting in reduced production and sharp price increases. Therefore, there is a growing need to develop cultivation methods that enable sustainable, year-round production. In controlled environment systems, light management is one of the most critical factors nfluencing plant growth and productivity. Light not only provides energy for photosynthesis but also regulates plant morphology and physiological responses. Light intensity and quality, especially the ratio of red to blue wavelengths plays a significant role in determining plant growth responses. This study aimed to determine the optimal light intensity and quality for wasabi growth in a controlled environment system. A series of experiments was conducted using wasabi ‘Daewang’, which focuses onthe production of edible stem grown in a controlled environment system. Air temperature, relative humidity, and vapor pressure deficit were maintained at 19.91 ± 0.3°C, 64.6 ± 3.8%, and 0.86 ± 0.08 kPa, respectively, with a photoperiod of 12/12 h. In the first experiment, four photosynthetic photon flux densities (PPFDs) of 50, 100, 150, and 200 µmol·m⁻²·s⁻¹ were applied. In the second experiment, based on the results of the first experiment, PPFD was fixed at 150 µmol·m⁻²·s⁻¹, and five light quality treatments were applied: white, red, blue, and red-to-blue ratios of 7:3 and 1:1. To evaluate plant responses to the light environment, vegetative growth and photosynthetic characteristics were assessed. In Experiment 1, leaf length, leaf width, and plant height did not differ significantly among light intensity treatments.But the number of leaves increased significantly with increasing light intensity. Shoot and root fresh weights also increased with light intensity, although no significant differences were observed between 150 and 200 µmol·m⁻²·s⁻¹. Leaf thickness showed an increasing tendency as light intensity increased. At the end of the experiment, plants were harvested and stem characteristics were evaluated. No significant differences were observed in stem diameter and biomass among the treatments. The net carbon dioxide assimilation rate increased with intensity, whereas the maximum quantum yield of PSII did not differ significantly among treatments. Light use efficiency was lowest under the 200 µmol·m⁻²·s⁻¹ treatment. 50, 100 and 150 µmol·m⁻²·s⁻¹ treatments, no significant differences in light use efficiency were observed among the remaining light intensities, which exhibited at least 1.5 times higher efficiency than 200 µmol·m⁻²·s⁻¹. In Experiment 2, plant height was significantly greater under the red treatment, but other vegetative growth characteristics, such as leaf length, width, and biomass showed no difference among the light quality treatments. Stem diameter and biomass were greater under the blue treatment. Mixed light treatments showed the highest chlorophyll indexand the net carbon dioxide assimilation rate. The maximum quantum yield of PSII wasnot significantly affected. Through this series of two experiments, 150 µmol·m⁻²·s⁻¹ was identified as an appropriate light intensity for promoting plant growth and light use efficiency.Although red light induced stem elongation, blue light promoted stem thickening, which is the primary economic organ. Therefore, for the cultivation of wasabi ‘Daewang’ in a controlled environment system, maintained an appropriate light intensity of 150 µmol·m⁻²·s⁻¹ with a primary focus on blue light. 와사비 (Eutrema japonicum)는 독특한 매운맛과 기능성 특성을 지닌 고부가가치 원 예 작물로, 최근 그 수요가 꾸준히 증가하고 있다. 그러나 기후 변화로 인해 전통적인 노지 재배가 점차 어려워짐에 따라 생산량 감소와 급격한 가격 상승이 초래되었다. 따 라서 연중 지속 가능한 생산이 가능한 재배 기술 개발이 요구된다. 인공환경 시스템에서 광 관리는 식물의 생장과 생산성에 영향을 미치는 가장 중요 한 요인 중 하나이다. 광은 광합성을 위한 에너지를 공급할 뿐만 아니라 식물의 형태 와 생리적 반응을 조절한다. 특히 광도와 광질, 그중에서도 적색광과 청색광의 비율은 식물의 생육 반응을 결정하는 데 중요한 역할을 한다. 이에 본 연구는 인공환경 시스 템 내에서 와사비의 생육을 위한 적정 광도와 광질을 구명하기 위해 수행되었다. 실험은 인공환경 시스템에서 식용 줄기 생산에 초점을 맞춘 와사비 ‘대왕’ 품종을 사용하여 수행되었다. 재배 환경은 기온 19.91 ± 0.3°C, 상대습도 64.6 ± 3.8%, 수증기 압포차(VPD) 0.86 ± 0.08 kPa로 유지되었으며, 광주기는 12/12시간으로 설정되었다. 첫 번째 실험에서는 50, 100, 150, 200 µmol·m⁻²·s⁻¹ 의 네 가지 광도를 처리하였다. 두 번째 실험에서는 첫 번째 실험 결과를 바탕으로 광도를 150 µmol·m⁻²·s⁻¹로 고정하고 , 백색, 적색, 청색의 단독광과 적색:청색 비율이 7:3, 1:1인 혼합광을 포함한 5가지 광질 처리를 적용하였다. 광 환경에 대한 식물의 반응을 평가하기 위해 생육 및 광합성 특 성을 조사하였다. 실험 1에서 엽장, 엽폭, 초장은 광도 처리 간에 유의미한 차이를 보이지 않았다. 그 러나 엽수는 광도가 증가함에 따라 유의미하게 증가하였다. 식물의 무게는 광도가 증 가함에 따라 증가하였다. 고광도인 150과 200 µmol·m⁻²·s⁻¹ 처리 간에는 유의미한 차이 가 관찰되지 않았다. 엽 두께는 광도가 증가함에 따라 두꺼워지는 경향을 보였다. 실험 종료 후 식물을 수확하여 줄기 특성을 평가한 결과, 줄기 직경과 무게는 처리구간 유의미한 차이를 보이지 않았다. 순광합성률은 광도에 따라 증가했고, 광계II의 최대 양자 수율은 처리 간 유의미한 차이가 없었다. 광 이용 효율은 200 µmol·m⁻²·s⁻¹ 처리구에서 가장 낮았다. 200 µmol·m⁻²·s⁻¹ 처리를 제외한 광도의 광 이용 효율은 유의미한 차이가 나타나지 않았으며, 200 µmol·m⁻²·s⁻¹에 비해 최소 1.5배 높은 효율을 보였다. 실험 2에서 초장은 적색광 처리하에서 유의미하게 더 컸으나, 엽장, 엽폭, 생체중 등 다른 생육 특성은 광질 처리 간 차이를 보이지 않았다. 줄기의 직경과 무게는 청색광 처리에서 더 컸다. 혼합광 처리구에서는 엽록소 함량지수와 순광합성률이 가장 높게 나타났으며, 광계II의 최대 양자 수율은 광질에 따른 영향을 받지 않았다. 결론적으로, 식물 생장 촉진과 광 이용 효율 측면에서 150 µmol·m⁻²·s⁻¹가 적절한 광도임이 확인되었다. 적색광은 줄기 신장을 유도했지만, 청색광은 와사비의 주요 식용 부위인 줄기의 비대를 촉진했다. 따라서 인공환경 시스템에서 와사비 ‘대왕’의 줄기를 비대하기 위해서는 청색광을 중심으로 150 µmol·m⁻²·s⁻¹의 적정 광도를 유지하는 것이 중요하다.

A development of packaging film applied to bread with antifungal function using plant-derived materials

Choi, Yun Cheong 고려대학교 대학원 2023 국내석사

가치 소비의 추세가 지속됨에 따라 친환경적이고 윤리적인 제품의 개발이 중요해지고 있다. 본 연구는 슈퍼마켓과 편의점에서 상온에서 유통되는 대량 생산되는 양산 빵 포장재 개발에 대한 것이다. 양산 빵은 유통기한이 짧고 상온 유통이 되므로, 유통 중에 폐기되는 양도 약 2% 정도 차지한다. 국내 양산빵 시장이 점점 커지면서 폐기되는 양도 점점 증가할 것으로 예상한다. 그래서 유통 중에 발생하는 품질 변화를 방지할 수 있는 포장 개발 연구를 목적으로 했다. 빵의 곰팡이 발생을 억제하기 위해 식물 유래의 항진균성 물질을 찾고 새로운 포장 공정 방법을 이용한 항진균 포장 필름을 개발했다. 주로 빵에서 발생하는 Aspergillus Niger, Aspergillus Flavus, Penicillium Corilophilum and Neurospora sp. 와 같은 타겟 균류에 가장 강력한 항균 효과성을 나타낸 물질은 와사비와 카시아였다. 현재 상용화되어 사용되고 있는 와사비 추출물 코팅 필름은 빵을 직접 포장하는 필름 이외에, 별도 추가해야하는 필름으로 가공 효율성과 추가적인 플라스틱 필름을 사용해야 한다는 단점이 있다. 이 단점을 보완하기 위해 카시아 에센셜 오일 파우더를 포장 필름에 직접 도포하여 제조하였으며, 실제 빵 생산라인의 포장 기계에서 포장 테스트를 진행했다. 이를 통해 필름 공급, 밀봉 및 컷팅과 같은 기계 적성도 적합 했다. 다만, 포장기를 통과하는 과정에서 다량의 항균 파우더가 탈락되어 항균 효과가 다소 떨어진 것으로 추정한다. 카시아 물질을 적용했을 때, 시간이 지나도 빵의 맛과 향 변화에 있어서 안정적이었다. 또한, 기존 항균 포장재에 비해 가공 효율성, 플라스틱 사용량 감소, 비용 절감 등의 장점이 있다. 그러므로 기존 와사비 항진균 필름을 대체 할 수 있는 가능성을 확인했고 추가 연구를 계속 진행할 예정이다. As the trend of value based consumption continues, the development of eco-friendly and ethical products is becoming important. This study is about the development of mass-produced bread packaging film distributed at room temperature in supermarkets and convenience stores. Mass-produced bread has a short shelf life and is distributed at room temperature, so the amount discarded during distribution accounts for about 2%. As the domestic mass-produced bread market grows, the amount of discarded bread is expected to increase. Therefore, the purpose of this study is to develop packaging film that can prevent quality degradation that occur during distribution. Wasabi and cassia had the most powerful antifungal effect on target fungi : Aspergillus Niger, Aspergillus Flavus, Penicillium Corilophilum, and Neurospora Sp. that mainly occur in bread. The wasabi extract coating film, which is currently commercialized and used, has the disadvantage of reducing processing efficiency and using additional plastic films as a film that needs to be added separately in addition to the film that directly packs bread. To compensate for this shortcoming, Cassia essential oil powder was directly applied to the packaging film, and packaging tests were conducted on the packaging machine of the actual bread production line. Through this, mechanical suitability such as film supply, sealing, and cutting was also suitable. However, it is estimated that a large amount of antifungal powder was eliminated in the process of passing through the packaging machine, and the antifungal effect was somewhat reduced. When applying the cassia substance, it was stable in the taste and aroma of bread over time. In addition, compared to existing antifungal material film, there are advantages such as processing efficiency, plastic usage reduction, and cost reduction. Therefore, we have identified the possibility of replacing the existing wasabi antifungal film and will continue complementary research.

고추냉이에 발생하는 Phoma sp. 의 동정 및 발병 상황

김경태 전북대학교 대학원 1997 국내석사

구강내 미생물에 대한 서양산 고추냉이(Horseradish, Armoracia rusticana) 뿌리 천연추출물과 합성 Allyl isothiocyanate의 항균활성 비교

朴光善 江陵大學校 大學院 2009 국내석사

Allyl isothiocyanate(AIT), the principle ingredient of antimicrobial ingredients from horseradish root, can be prepared from extracts of horseradish root or synthetic method. It is reported that the horseradish root extract has the antimicrobial effect against various oral microorganisms, while there is no further study about the antimicrobial effect against the oral microorganisms of synthetic AIT derived from synthetic method. The aim of the study is to compare the difference of the antimicrobial effect between horseradish root extracts and synthetic AIT. To evaluate the antimicrobial effect, we measured the minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC), and the results are like following. 1. The MIC of horseradish root extract against 7 kinds of oral pathogenic microorganisms is about 117∼?1,750 ppm(0.0117∼u0.175%), and the MIC of the synthetic AIT is about 344∼?3,000 ppm(0.0344∼u0.3%), which have the antimicrobial effects against all kinds of microorganisms. 2. The MBC of the horseradish root extracts against the 7 kinds of oral microorganisms is about 625.2∼?6,000 ppm(0.06252∼u0.6%), and the MBC of the synthetic AIT is about 1,750∼?7,000 ppm(0.175∼u0.7%), which have the antimicrobial effects against all kinds of microorganisms.