초록

○ 연구결과
- 제품구성: 현미와플, 현미볼(불고기,우엉,멸치볶음), 현미주먹밥(잡채,김치참치), 현미만주(통팥앙금)
- 현미품종별 이화학적 분석에서 뚜렷한 차이가 없어 일반현미와 일반찰현미를 혼합하여 사용함.
- 현미외피와 속지의 제작 조건
- 현미간편식 5종의 1회 제공량별 영양소함량
- 식품안전 확보목적 자가품질검사 실시 : 식품유형 “냉동즉석조리식품”의 조건에 대한 검사 실시에서 “적합” 판정 받음
- 포장디자인 4종 및 제품설명과 홍보용 책자 제작

Abstract ▼

Ⅳ. The results
The developed brown rice convenience products can be mainly divided into two categories. The first type is a brown rice based waffle without any filling, which could be consumed as a food product itself as well as an ingredient for other dishes.
The second type is a product with

Ⅳ. The results
The developed brown rice convenience products can be mainly divided into two categories. The first type is a brown rice based waffle without any filling, which could be consumed as a food product itself as well as an ingredient for other dishes.
The second type is a product with fillings. There are also three subcategories for this second type products: bite-sized brown rice ball with Korean side dish style fillings (30g), hand-sized brown rice ball with fusion style fillings (50g), and hand-sized brown rice ball with sweet fillings like adzuki bean paste or sweet potato paste (50g).
There are partially significant differences in absorption, gelatinization, and retrogradation between glutinous and non-glutinous brown rice in one species.
However, the distinction among the different species becomes insignificant under the condition of blending between glutinous and non-glutinous brown rice. Dietary fiber content is also similar in different sorts of brown rice, but the content of polyphenol compound is exceptionally high in colored rice. Although colored rice has a distinctive character, its supply is rather limited and the price is 50 % higher compared to other types of rice. For this study, therefore, the blending of standard glutinous and non-glutinous brown rice is used, which are easily obtainable with reasonable price and characteristically similar according to the physicochemical evaluation.
The blending ratio of non-glutinous to glutinous brown rice is 50:50 in waffles and the crust batter of rice balls with sweet fillings. For the batter of the other two types of rice balls, the ratio is 60:40. The use of brown rice flour is restricted to the batter of waffles, and the content is either 20% or 50% for different use of the product. As a baking method, electric oven is applied in this study (5 min. in 140oCforsemi-dryprocedure,10min.in200oCfordryprocedure).Thesugaralcohol(분류명), polyglycitol syrup(화합물명), product named HL-PDX(원료제품명), is added to improve the texture of the brown rice crust (3% for dry rice).
The general product output of the food extruder, KC1000, is 1000ea/h. This productive capacity depends on the type of the baking machine and is between 300~1,000ea/h. By using ten waffle pans can be made 100 pieces of waffles for an hour.
Brown rice waffle with nuts offers about 200kcal per one serving size (70g), while brown rice ball with sweet fillings (70g), brown rice ball with fusion style fillings and bite-sized brown rice ball (150g each) contain about 250kcal per one serving.
This covers about 10% of daily recommended total calories for twenty-year old man. Waffles are containing no sugar, and the other products contain about 4 to 10g sugar per one serving. The content of crude protein and that of crude fat per serving in each product is around 15% and 10%, respectively. The content of saturated fatty acid is less than 1% of daily recommendation (RDA) in waffles and brown rice balls with sweet fillings, while the other two types of products contain about 6 to 8 % of RDA. Sodium content in bite-sized brown rice ball and hand-sized brown rice ball with fusion style fillings is about 17 to 38% of RDA. The fillings of these products with slightly high content of sodium are reexamined, and consequently, their recipes are modified.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMERY ... 5
• CONTENTS ... 8
• 목차 ... 10
• 제1장 연구개발과제 개요 ... 12
• 제1절 연구개발의 목적 ... 13
• 제2절 연구개발의 필요성 ... 13
• 제3절 연구개발의 범위 ... 15
• 제2장 국내외 동향 및 제품개발 현황 ... 16
• 제1절 국내 제품개발 현황 ... 18
• 제2절 국외 제품개발 현황 ... 20
• 제3장 연구개발 수행내용 및 결과 ... 22
• 제1절 현미외피개발 및 제품적성 확보 ... 23
• 제2절 속지개발 및 현미간편식 제품적성 확보 ... 56
• 제3절 현미간편식 상품성 평가 ... 61
• 제4절 현미간편식 상품화를 위한 절차 ... 69
• 제4장 목표 달성도 및 관련분야에서의 기여도 ... 81
• 제1절 연구개발의 달성도 및 세부내용 ... 82
• 제2절 관련분야에서의 기여도 ... 83
• 제3절 산업적 측면 기여도 ... 83
• 제4절 사회·문화적 측면 기여도 ... 84
• 제5장 연구개발성과 및 성과활용계획 ... 85
• 제1절 특허출원 ... 86
• 제2절 논문 ... 86
• 제3절 그 외 활용계획 ... 86
• 제6장 참고문헌 ... 88
• 끝페이지 ... 90