초록 ▼

○ 연구결과
1. 시판중인 클린라이스 품위는 쌀 등급규격기준의 특을 만족하지 못하였고, 건식 탁도는 14.9NTU로서 품질기준보다 낮았으며, 가수정미방식은 외관품질이 낮았다.
2. 백도 42수준, 탁도 16NTU에서 호분층이 충분하게 제거되었으며, 각 품질인자를 모델링한 결과, 품질인자간 상관관계가 높아 탁도만으로 품질예측이 가능하였다.
3. 클린라이스 제조방식중 가수정미방식만이 전분 알갱이 사이의 전분가루 제거가 가능하였나 균열, 백화현상의 제어를 위해서는 단위공정의 최적화가 필요하였다.
4. 수세후 현탁액의

○ 연구결과
1. 시판중인 클린라이스 품위는 쌀 등급규격기준의 특을 만족하지 못하였고, 건식 탁도는 14.9NTU로서 품질기준보다 낮았으며, 가수정미방식은 외관품질이 낮았다.
2. 백도 42수준, 탁도 16NTU에서 호분층이 충분하게 제거되었으며, 각 품질인자를 모델링한 결과, 품질인자간 상관관계가 높아 탁도만으로 품질예측이 가능하였다.
3. 클린라이스 제조방식중 가수정미방식만이 전분 알갱이 사이의 전분가루 제거가 가능하였나 균열, 백화현상의 제어를 위해서는 단위공정의 최적화가 필요하였다.
4. 수세후 현탁액의 부유물특성은 백도 42수준이상에서 양호하였으며, b값은 백도 44부근에서 물과 유사한 값을 나타내었다.
5. RPC규모에서 건식과 반건식 클린라이스 생산을 위해서는 추가시설이 필요하였고, 클린라이스는 도정도가 낮을수록, 가수량이 많을수록 식미 및 저장성이 낮았다.
6. 탁도 16NTU 등 클린라이스 품질기준을 설정하였으며, 가습량 및 백도조절이 가능한 반건식 입형 클린라이스 제조시스템을 개발하였으며, 만족한 성능을 나타내었다.

Abstract ▼

IV. Results and suggestions
1. In Japan two organizations, Japan Rice Millers Association and Musenmai Association of Japan, reported different standards and measurement methods of clean rice and there was no unified standard and measurement method. To prevent confusion of consumers following the

IV. Results and suggestions
1. In Japan two organizations, Japan Rice Millers Association and Musenmai Association of Japan, reported different standards and measurement methods of clean rice and there was no unified standard and measurement method. To prevent confusion of consumers following the two different standards and methods the Japanese ministry of agriculture, forestry and fisheries and special community tried to layout unified standard and measurement method.
2. When turbidity was investigated according to requirement of manufacture of turbid fluid such as pitch, frequency and vibration time, wider pitch, higher frequency and longer vibration time increased turbidity due to elution of starch, so only with the results of this study new requirement of turbid fluid could not be shown. As there was no shaker produced in Korea which met the standard of the new method of Japan. we considered to manufacture new shaker or select to use with developing a compatible formula.
3. Researchers of Korea Food Research Institute woo had measured turbidity for 13~60 months, examined turbidity of four samples with whiteness of 39~42 manufactured in RPC under same conditions. When each researcher measured turbidity three times repeatedly the measurement error rate was 1.60%, and the error rate of the five researchers reached 7.63%. So, in the measurement of turbidity the error rate was approximately 9.23%.
4. According to measurement of quality characteristics of eight clean rice samples on the market in Korea, no sample met the grade of “Special” of Korea rice grade standard and the average whiteness and the average turbidity of ay type and wet type recoded 40.7 and 45.7, respectively and 14.9NTU(32.3ppm) and 5.7NTU(14.9ppm), respectively. For dry type the samples not meeting the two turbidity requirements of Japan-18.9NTU(40ppm) and 12.6NTU(28ppm)-were 33.3% and 83.3%, respectively, and for wet type their appearance quality was reduced because of crack and chlorosis on the surface.
5. When turbidity and SEM images were examined during milling to be 23.2~48.5 in whiteness, turbidity became higher with higher whiteness according to degree of removal of the aleurone layer by recording the maximal level or 29.6NTU(60.1ppm) at the whiteness level of 34.8 for whiteness of 23.2~34.8(milling degree: 3.1~7.5%), and then it declined with higher whiteness. At the whiteness level of 42.4 and turbidity of 16.0NTU(34.5ppm) remained bran was significantly removed To meet the two turbidity requirements of Japan or 40ppm(18.9 NTU) and 28ppm(12.6 NTU), milling to be over 41 and 45 in whiteness was necessary, respectively.
6. With samples with whiteness of 23.2~48.5 manufactured through a friction type mill, modeling of major quality factors of clean rice including whiteness, turbidity, ay matter, CBB index, b value of color and protein content was performed. The modeling revealed that whiteness was linearly related with protein content while its correlation with other factors was non-linear. In addition, even in samples produced through dry type or semi dry type clean rice related system due to high determination coefficient the measurement of only whiteness or turbidity could expect levels of other major quality factors.
7. When seven removing methods of remained bran powder consisting of four ay types, two semi dry types and one wet type were utilized with five samples with different degree of milling, regardless of the method turbidity and dry matter needed a process to be around 42.6 in whiteness, and to remove rice powder among starch particles wet type or use of a highly viscosity material were necessary. For wet type. requirements of washing and drying process to prevent crack and chlorosis should be established.
8. The five researchers measured floating matters with washing 12 same samples of 500g with the average water amount of 473.2ml and the average washing time of 26.0 seconds according to milling degree, and found that floating matters tended to increase by recoding 206~2.771/cm² for whiteness of 20.5~37.9 but it decreased to 326-1,600/cm² at higher whiteness levels of 39.8~43.9 to confirm the degree of removal of the aleurone layer. Turbidity measured after one-time washing and drying of 39 rice samples on the market was low by recording less than 7.5NTU(18ppm). In the meantime. when the correlation between moisture content and turbidity was investigated with the 39 samples, lower moisture content was associated with lower turbidity.
9. Totally 12 samples were manufactured through commercial scale dry type. semi dry type and wet type clean rice related system in RPC with different operating conditions, and their quality characteristics were analyzed dry type and semi dry type could be produced to be 42.2 and 42.3 in whiteness, respectively, and the turbidity of dry type and semi dry type at these whiteness levels was about 15.1NTU(32.7ppm). Between the two turbidity standards of Japan they met one of 18.9NTU(40ppm) but did not the other of 12.6NTU(28ppm). Milling characteristics like degree of milling and broken kernels were superior in semi dry type. In the meantime. when clean rice was manufactured with sample though the dry type in the wet type, its whiteness was 46.4-50.0 and its moisture content its eased but its milling yield decreased and its appearance quality was low because of crack and chlorosis.
10. dry type, semi dry type and wet type clean rice manufactured in RPC was stored at 10, 20, 30℃ and its sensory test and quality characteristics were investigated. The initial value of sensory test was better in samples with higher milling degree(p=0.001) regardless of manufacture system of clean rice. and value of sensory test declined according to storage period more seriously when more water was used in producing clean rice. Clean rice with lower milling degree during storage and manufactured with more water led to more increase of fatty acid value to decline the quality of storage.
11. As a type of rice which can be eaten without washing, the quality characteristics of clean rice could be presented with turbidity. Two quality standards of clean rice were established in Korea through a community consisting of is experts: ① value of turbidity is less than 16.0NTU (34.5ppm) to remove the aleurone layer sufficiently and to be manufactured through dry type, semi dry type and wet type system in RPC; ② it fits for Korea rice grade standard.
12. A primary proto-type product was produced through semi dry type horizontal clean rice related system using a humidification control module and a fog nozzle. and its performance was tested. Its capacity was approximately 3.2ton/hour to reach the target and the amount of added water amount and sample could be controlled. When optimal operating conditions according to manufacturing conditions were determined by making vertical type clean rice related system which could improve milling characteristics and regulate whiteness. water/rice ratio was 0.50% and turbidity was 13.3NTU(29.3ppm) even under high pressure. so the rice with excellent milling characteristics could be commercialized.

목차 Contents

• 표지 ... 1
• 제출문 ... 3
• 요약문 ... 5
• Summary ... 9
• CONTENTS ... 13
• 목차 ... 17
• 제1장 연구개발과제의 개요 ... 21
• 제1절 연구개발의 필요성 ... 21
• 제2절 연구개발의 목적 ... 23
• 제3절 연구개발의 범위 ... 23
• 제2장 국내외 기술개발 현황 ... 24
• 제1절 국내 관련기술의 현황과 문제점 ... 24
• 1. 클린라이스의 정의 ... 24
• 2. 클린라이스에 대한 인식 및 생산현황 ... 24
• 가. 클린라이스에 대한 인식 ... 24
• 나. 클린라이스의 생산현황 ... 27
• 3. 클린라이스에 대한 연구현황 ... 29
• 가. 클린라이스 연구현황 ... 29
• 나. 클린라이스 관련 특허 및 도입된 클린라이스 제조시스템 ... 30
• 제2절 국외 관련기술의 현황과 문제점 ... 33
• 1. 일본의 무세미 생산현황 ... 33
• 가. 일본의 무세미 관련기술 발전과정 ... 33
• 나. 일본의 무세미 생산량 ... 34
• 2. 일본의 무세미 정의 및 기준 ... 37
• 가. 일본의 무세미 정의 및 기준 ... 37
• 나. 全国無洗米協会의 무세미 규격 ... 39
• 다. 日本精米工業会의 무세미 규격 ... 41
• 3. 일본의 무세미 제조장치 ... 43
• 제3장 연구개발수행 내용 및 결과 ... 46
• 제1절 클린라이스 품질측정방법의 정립 ... 46
• 1. 탁도 단위간의 상관관계 구명 ... 46
• 가. 실험방법 ... 46
• 나. 결과 및 고찰 ... 47
• 2. 현탁액 제조조건이 탁도에 미치는 영향 ... 50
• 가. 실험방법 ... 50
• 나. 결과 및 고찰 ... 52
• 3. 측정자 및 시료편차에 의한 탁도측정 오차율 ... 59
• 가. 실험방법 ... 59
• 나. 결과 및 고찰 ... 59
• 4. 기타 품질측정방법의 정립 ... 61
• 제2절 클린라이스 제조조건이 품질에 미치는 영향 ... 63
• 1. 국내외 유통 클린라이스의 품질특성 ... 63
• 가. 재료 및 방법 ... 63
• 나. 결과 및 고찰 ... 64
• 2. 도정조건별 잔류미상 존재상태 분석 ... 73
• 가. 재료 및 방법 ... 74
• 나. 결과 및 고찰 ... 74
• 3. 클린라이스 품질인자 모델링 및 상관관계 분석 ... 84
• 가. 실험방법 ... 84
• 나. 결과 및 고찰 ... 84
• 4. 잔류미상제거방식이 품질에 미치는 영향 ... 92
• 가. 재료 및 방법 ... 92
• 나. 결과 및 고찰 ... 95
• 5. 수세에 따른 탁도변화 ... 105
• 가. 재료 및 방법 ... 106
• 나. 결과 및 고찰 ... 108
• 6. RPC규모에서 클린라이스 제조조건이 품질특성에 미치는 영향 ... 121
• 가. 재료 및 방법 ... 122
• 나. 결과 및 고찰 ... 123
• 7. 클린라이스의 제조방식이 저장특성에 미치는 영향 ... 130
• 가. 실험방법 ... 131
• 나. 결과 및 고찰 ... 134
• 제3절 클린라이스 기준 설정 ... 156
• 1. 클린라이스의 기준(안) ... 156
• 2. 전문가 협의회 의견 ... 158
• 제4절 클린라이스 제조시스템 개발 ... 160
• 1. 반건식 클린라이스 제조시스템개발 ... 160
• 가. 재료 및 방법 ... 160
• 나. 결과 및 고찰 ... 170
• 2. 미강을 활용한 클린라이스 제조기술개발 ... 180
• 가. 실험방법 ... 181
• 나. 결과 및 고찰 ... 184
• 제4장 목표달성도 및 관련분야에의 기여도 ... 198
• 제5장 연구개발 성과 및 성과활용 계획 ... 199
• 제6장 연구개발과정에서 수집한 해외과학기술정보 ... 200
• 제7장 참고문헌 ... 201
• 끝페이지 ... 211