초록 ▼

○ 즉석자판가용 쌀 가공품 생산 및 자판기 안정성 기술 개발을 위해 영양쌀 배합 및 이를 이용한 냉동밥을 개발하고, 해동성을 개선한 냉동 떡볶이 제조 하였으며, 자판기용 사각용기의 안전성을 높이고자 자판기 기능을 강화

○ 과일, 채소 첨가한 쌀스낵 생산을 위해 마이크로웨이브 오븐을 이용한 건조칩과 말랑이를 활용하여 라이스칩 제조 및 유기 당류를 이용한 RICE ROLLER 제조

○ 유기농 쌀 가공품의 전처리 기술 및 활용제품 공정 개발을 통한 생산성 향상, 소화율 조절, 식감 개선 가능한 유기농 쌀가루 개발

○ 즉석자판가용 쌀 가공품 생산 및 자판기 안정성 기술 개발을 위해 영양쌀 배합 및 이를 이용한 냉동밥을 개발하고, 해동성을 개선한 냉동 떡볶이 제조 하였으며, 자판기용 사각용기의 안전성을 높이고자 자판기 기능을 강화

○ 과일, 채소 첨가한 쌀스낵 생산을 위해 마이크로웨이브 오븐을 이용한 건조칩과 말랑이를 활용하여 라이스칩 제조 및 유기 당류를 이용한 RICE ROLLER 제조

○ 유기농 쌀 가공품의 전처리 기술 및 활용제품 공정 개발을 통한 생산성 향상, 소화율 조절, 식감 개선 가능한 유기농 쌀가루 개발 및 이를 이용한 유아용, 노년층용 및 체중조절용 쌀스낵 개발

(출처 : 보고서 요약서 5p)

Abstract ▼

Purpose&Contents
○ By developing processed organic rice products, contributed to the expansion of organic processed food in export market
- Development of functional rice flour using organic rice
- Using organic rice, establishment of consumer-oriented snack production technology
- For a

Purpose&Contents
○ By developing processed organic rice products, contributed to the expansion of organic processed food in export market
- Development of functional rice flour using organic rice
- Using organic rice, establishment of consumer-oriented snack production technology
- For activation of distribution and extension of optimum distribution period, establishment of packaging technology
- Verification of prototype production site and improvement of problem
- Evaluation of sensory and quality of prototype production for the consumer(buyer) and establishment of entry strategy for prototype production
- Release and commercialization of the product

Results
○ Optimization of vending machine and production of rice-processed product for vending machine
- Optimization of freeze-vending machine
- Manufacture of nutritious rice and frozen rice with nutritious rice
- With improved thawing ability, manufacture of frozen tteokbokki

○ Production of rice snacks with fruits and vegetables
- Production of nutritious rice and development of rice porridge products with nutritious rice
- Manufacture of rice chips with dried fruits/vegetables chips using microwave oven
- Manufacture of rice chip including nutritious rice
- Production of rice roller using organic saccharides

○ Development of pre-processing technology of processed organic rice product and development of applied product process
- Investigation of quality characteristics of rice flour by physical, chemical and biological pretreatment methods
- Comparison of characteristics of organic rice and general rice
- Development of rice snacks for infants and elderly people with high digestibility
- Development of rice snack for weight control with low digestibility
- Selection of optimal packaging technology for each product

Expected Contribution
■ Usage plan
○ Technology development of rice processed food for instant vending machine, high quality of organic rice snack and technology development of optimal distribution packaging method

○ Pioneering new market and preemption of rice processed product for vending machine by establishing long-term preservation technology, packaging and high-quality restoration technology

○ The uniform quality and the commercial production process system of consumer-oriented organic rice processed products in connection with rice processing industry in the long term are promoting rice consumption and upgrading processed food

○ Secureness of domestic rice processing companies' competitiveness in overseas market

○ Application in export site using standard quality and logistics manual developed during export process

○ Public relations through academic papers and media for developed core technologies and pilot export results

■ Expected contribution
a. Technological aspect
○ Establishment of a research base for the production of processed rice products at international level

○ Improvement and development of domestic food development technology through the development of rice processing, storage and packaging technology by developing customer-oriented rice processed products

○ Improvement of product quality and diversification by meeting the expectation of consumers pursuing simplicity and functionality with the development of organic rice products processed for consumer convenience, consumer age, consumption type, and by improving processing technology

○ Establishment of work system and accumulation of know-how to maintain high quality of processed rice products during export process

b. Economic and industrial aspect
○ By contributing increase of export through convenience and high quality development of rice processed products, increasing convenience of producers (groups), processing companies and marketers

○ Contributing to the quality improvement of domestic processed rice products by the verified and developed technology at the export site

○ Increase the value of domestic organic rice and enhance the image of Korean agricultural products

(출처 : SUMMARY 9p)

목차 Contents

• 표지 ... 1
• 제 출 문 ... 3
• 보고서 요약서 ... 5
• 국문 요약문 ... 7
• SUMMARY ... 9
• CONTENTS ... 11
• 목차 ... 13
• 1. 연구개발과제의 개요 ... 15
• 2. 국내외 기술개발 현황 ... 19
• 3. 연구수행 내용 및 결과 ... 22
• 1장 유기농 쌀 가공품 생산 시스템 구축 및 수출 실증 연구 ... 22
• 1절 해외시장 상품화 전략 수립 및 수출환경 모니터링 ... 25
• 2절 즉석자판기용 쌀 가공품 생산 ... 123
• 3절 전처리 과일, 채소 첨가한 쌀스낵 개발 ... 144
• 4절. 쌀 유기가공식품 디자인 패턴 개발 ... 181
• 2장 유기농 쌀 가공품의 전처리 기술 및 활용제품 공정 개발 ... 184
• 1절 유기농 쌀가루 전처리 공정개발 ... 184
• 2절 유기농 쌀가루와 일반 쌀가루의 가공적성 평가 ... 208
• 3절 유기농 쌀 가공품의 공정 개발 ... 213
• 4. 목표달성도 및 관련분야 기여도 ... 251
• 5. 연구결과의 활용계획 ... 254
• 6. 연구과정에서 수집한 해외과학기술정보 ... 255
• 7. 연구개발결과의 보안등급 ... 256
• 8. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 257
• 9. 연구개발과제 수행에 따른 연구실 등의 안전조치 이행실적 ... 258
• 10. 연구개발과제의 대표적 연구실적 ... 259
• 11. 기타사항 ... 260
• 12. 참고문헌 ... 261
• [별첨 1] 연구개발보고서 초록 ... 262
• 끝페이지 ... 263