초록

○ 입도 조절형 쌀가루 제조 시스템 개발
- 입도별 쌀가루 분쇄 기계 기술
- 분쇄 비용 절감 기계 기술
○ 쌀가루 열화방지를 위한 저온 제분기술 개발
- 저온제분 시험장치 제작 및 요인 구명
○ 제품 용도별 쌀가루 품질기준 설정 연구
- 쌀국수와 베이커리 제품에 대한 쌀가루 품질 기준
- 제품의 종류별 가공특성 및 품질 평가
○ 저온 제분 쌀가루의 제품 가공 특성 연구
- 상온 제분 및 저온 제분 쌀가루의 가공 적성 구명

Abstract ▼

Korea' s total rice production has not fluctuated largely but the rice consumption continuously declined. Also, due to the MMA, import volume of rice is expected to grow constantly. Therefore, to stable the rice industry it is necessary to find ways of increasing and expanding rice consumption. The

Korea' s total rice production has not fluctuated largely but the rice consumption continuously declined. Also, due to the MMA, import volume of rice is expected to grow constantly. Therefore, to stable the rice industry it is necessary to find ways of increasing and expanding rice consumption. The rice flour was only used 6 % (270,000 tons) from all of the domestic processed foods in 2008. Government has planed to increase the rice flour usage percentage up to 10% until 2012.
In order to expand the consumption of rice, processed foods which uses wheat flour for main ingredient must be substituted to rice flour. However, in current, domestic rice as an ingredient in the food industry is extremely limited and insignificant. These are caused from lack of technical issues with milling technology. The lack of making the optimum rice flour for each purpose and product, and the lack of development of the rice flour proper use.
According to these, it is difficult to content consumers who has familiar taste for wheat flour and to produce high-quality processed foods. Moreover, the cost for milling wheat is 200 won per 1 kg but milling rice is 500～700 won per 1 kg, which is 3 times more expensive.
Therefore the purpose of this study is to make rice flour properly for each property of the processed foods by developing milling techniques and reducing the cost for milling. The results are as below.
○ By analyzing the cost of existing milling methods, air current method was 597 won, pin milling was 466 won and roller milling was 288 won and which the most economical method was roller milling.
○ Pin milling and air current milling can controling the particle size. Thus for the economical and versatile use, Pin milling was the proper pulverizer for the study.
○ The size of the particle got smaller as the number of grinding times increased and the eye of the elimination bodies more timid.
○ The rice flour particles passing through elimination bodies were more larger than the eye of the elimination bodies in formal pin milling. There must be a structure modification with the pulverize pin and the elimination bodies.
○ To classify the rice flour by particle sizes in 4 grades, a screen selector was used. The particle sizes in each grade was classified within the permissible tolerance.
○ By improving the pulverize pin into A type and B type, the particle size of the rice flour became more smaller or same as the elimination bodies. B type was more superb by the pulverize performance.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 6
• 제 1 장 서론 ... 10
• 제 2 장 국내외 기술 개발 현황 ... 10
• 제 3 장 연구개발 수행 내용 및 결과 ... 12
• 1세부과제 : 입도 조절형 쌀가루 제조 시스템 개발 ... 12
• 2세부과제 : 쌀가루 열화방지를 위한 저온 제분기술 개발 ... 23
• 1협동과제 : 제품 용도별 쌀가루 품질기준 설정 연구 ... 29
• 2협동과제 : 저온 제분 쌀가루의 제품 가공 특성 연구 ... 58
• 제 4 장 연구개발 목표 달성도 및 대외기여도 ... 67
• 제 1 절 목표대비 대외달성도 ... 67
• 제 2 절 정량적 성과(논문게재, 특허출원, 기타)를 기술 ... 67
• 제 5 장 연구개발결과의 활용계획 ... 68
• 제 6 장 기타 중요 변동사항 ... 68
• 제 7 장 참고문헌 ... 68
• 입도 조절형 쌀가루 제조 시스템 ... 72
• 주요 결과 요약서 ... 73