초록 ▼

최근 조사한 자료에 의하면 2007년도 국민 1인당 쌀소비량은 76.9kg으로 1970년 136.4g의 약 56%에 지나지 않은 것으로 나타났다. 이처럼 소비는 줄고 공급 과잉은 지속되고 있는 상황에서 밥쌀용 수입쌀 시판 및 FTA(자유무역협정) 등으로 과거 어느 때보다 쌀산업의 경쟁력이 요구되고 있다. 무엇보다 쌀의 품질경쟁력을 강화시켜 소비자들에게 구매인식을 제고하고 우리쌀에 대한 신뢰도를 확보하는 것이 중요한 과제가 되었다.
이를 위해 1991년부터 정부는 농촌 노동력을 절감하고 마곡손실의 감소와 미질 향상 및 유통구조를

최근 조사한 자료에 의하면 2007년도 국민 1인당 쌀소비량은 76.9kg으로 1970년 136.4g의 약 56%에 지나지 않은 것으로 나타났다. 이처럼 소비는 줄고 공급 과잉은 지속되고 있는 상황에서 밥쌀용 수입쌀 시판 및 FTA(자유무역협정) 등으로 과거 어느 때보다 쌀산업의 경쟁력이 요구되고 있다. 무엇보다 쌀의 품질경쟁력을 강화시켜 소비자들에게 구매인식을 제고하고 우리쌀에 대한 신뢰도를 확보하는 것이 중요한 과제가 되었다.
이를 위해 1991년부터 정부는 농촌 노동력을 절감하고 마곡손실의 감소와 미질 향상 및 유통구조를 개선하기 위한 방안으로 미곡종합처리장사업을 추진해 왔다. 미곡처리장(Rice Processing Complex, RPC)을 통해 벼 수확 및 건조, 가공이 일괄적으로 처리됨에 따라 브랜드쌀이 활성화되기 시작했는데 이는 곧 쌀 품질관라에 있어 미곡종합처리장의 역할이 무엇보다 중요하다는 것을 시사한다.

Abstract ▼

1. Research on the Rice Production and Sales Environment of the Main RPCs This study was canied out to develop high quality production techniques on rice of the main RPCs in Jeonnam province. For 2 years from 2005, the research on the rice production and sales environment at the 9 place of main RPCs

1. Research on the Rice Production and Sales Environment of the Main RPCs This study was canied out to develop high quality production techniques on rice of the main RPCs in Jeonnam province. For 2 years from 2005, the research on the rice production and sales environment at the 9 place of main RPCs located in the Jeonnam province was conducted, and in 2007, the quality evaluation by the processing stages with 8 RPCs was performed. The following is the results.
1) The rate of growing area by contract of the region producing raw paddy rice at which located the RPC was average 41.8% and production amount was 43.9%. Purchasing rate of raw paddy rice during the hal vesting period was 65.2% and drying rate at the RPC was 41.7% on the average. Drying process of raw paddy rice was being performed at proper temperature and the storage facility was no more than 38.4% degree of the raw paddy rice, however raw paddy rice for the best brand rice were stored separately in low temperature silo in most of RPCs.
2) On the quality characteristics by the processing stages, moisture content increased 0.7 to 0.9% from raw paddy rice during processing, and with increase in turbidity and decrease in whole grains ratio, unpolished rice ratio, germination rate, whiteness and Toyo value of August samples as compared with those of April samples. It was shown the longer the storage period becomes, the more the rice quality deteriorates.
3) The major facter that affects polishing rate for the head rice when both unpolished rice ratio and raw paddy rice's whole grain ratio are reflected, and it is supposed that graduated purchasing method reflecting such factors is desirable.
4) RPC optimal processmg course for high quality rice were derived into 4 stages of unpolished rice and 8 stages of polished rice, and it was found that to keep head rice ratio over 95% all the year round, head rice processing facility was pre-requisite with' 3 times of grain sorting' on polished rice. In addition, for stable production of high purity on the variety of rice, it is found necessary to replace for complete discharging elevator that does not bring about residual grains within conveying device.
2. Quality Evaluation of Circulated Brand Rice Produced by RPC in Jeonnam Province
This study was carried out to evaluated the general quality of about 25 varieties of circulated brand rices recommended by municipal organizations in' Jeonnam province. The way of quality evaluation was performed by measuring 8 values such as protein, moisture content and whiteness, etc 5 times for 3 years from 2005, and obtained the quality evaluation points as the sum of mUltiplication of weighted values at each property. The evaluation results are as follows .
1) The general quality of circulated brand rice improved toward the year 2007 with reduction of protein content and enhancement of Toyo value, and head rice ratio was not constant. As for year round change from February to August, the quality was deteriorated and protein and Toyo value was decreased as well.
2) As for the correlation with sensual quality, each quality evaluation characteristic of circulated brand. rice had positive correlations with moisture content, whiteness, Toyo value and head rice ratio, and negative correlations with protein content, chalky rice ratio, broken rice ratio and cracked rice ratio. Among the evaluated characteristics, the correlation was highest with broken ratio, and then in the order of head rice ratio, chalky rice ratio and Toyo value. The correlation coefficient between quality evaluation points and sensual quality was 0.88, and it was very significant.

목차 Contents

• 표지 ...1
• 제출문 ...2
• 목차 ...4
• 도내 주요 RPC 쌀 생산 및 판매환경 조사 ...6
• Summary ...6
• I. 서언 ...8
• II. 연구사 ...9
• III. 재료 및 방법 ...12
• IV. 결과 및 고찰 ...14
• V. 적요 ...43
• VI. 인용문헌 ...44
• VII. 부록 ...47
• 고품질쌀 생산을 위한 품질향상 연구 ...57
• Summary ...57
• I. 서언 ...57
• II. 연구사 ...59
• III. 재료 및 방법 ...62
• IV. 결과 및 고찰 ...63
• V. 적요 ...73
• VI. 인용문헌 ...74
• VII. 부록 ...75