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보리의 食品的 利用에 關한 調査 硏究

Title
보리의 食品的 利用에 關한 調査 硏究
Other Titles
(A) study on the use of barley as food
Authors
尹熙愛
Issue Date
1983
Department/Major
교육대학원 가정과교육전공
Keywords
보리식품Barley가정과교육
Publisher
이화여자대학교 교육대학원
Degree
Master
Abstract
Rice was the staple food of Korean people but the import of foreign rice was inevitable because of its shortage by the recent increase of population. Barley is important food next to rice and the increase of its quantity is greatly expected according to the plan of its increased production. So a study was undertaken for people's opinion about the use of barley as food, the present situation of its production, and development of composite flours in order to save the foreign currency and improve the nation's nutrition by using more barley as food. The results of the study are summarized as follows: A. Study on People's Opinion about the Use of Barley 1) The quantity of cereal consumption in the country was much more than in developed country. The use rate of barley by mixed cooking with rice was 87.2% which constituted the highest in the use of barley as food. But the rate for processed food was low. 2) The people, who answered favorably for mixed cooking with barley because it was good for health, were 58.4% consisting the highest rate. The reason why they don't like it was due to its palatability and texture. 3) People answered that school education and mass communication had a great influence on the spread of processed food. B. Literature Review and Evaluation on Barley Utilization 1) Barley production was 83,000 tons in 1981, showing a decrease to 1/2 as compared with 1975. The consumption of barley for food was about 40kg per person for a year in 1975, but 16kg 1981. So the consumption of barley was remarkably reduced. But the barley consumption in non-farmers was increased 2.8 times in 1982 as compared with the previous year, and such increased rate was higher than 2.0 times in farmers. 2) The milling rate of barley using the milling method of wheat, is from 61% to 74%, showing the higher value in naked barley than in covered barley. As the contents of ash was from 1.0% to 1.2%, which was higher than in wheat. In the mixed milling of wheat and naked barley, the higher the mixed flour milling ratio was, the lower the whiteness index was. 3) In noodle-making and cookie-making with the use of various flour - improving additives such as glyceryl monostearate, sodium stearyl lactylate, calcium stearyl lactylate, methocel, xanthan gum etc., to the composite flours of barley, the loaf volume of bread and the formation of noodle belt become good, so that the bread almost equal to the wheat-bread could be made. 4) The problems in the use of composite flours are that the higher the ratio of mixing wheat with barley was, the darker the color and gloss became and the feature of texture was gradually reduced. 5) According to the market price investigation, the barley flour was not economic since the barley flour was 4.8 times more expensive than the wheat flour. As stated above, it can be concluded that the problems which should be solved are the processing quality of raw materials and the technological problems of mass-production.;우리나라의 식생활은 쌀을 주식으로 하고 있으나 최근 인구증가로 인하여 쌀의 부족을 초래하였고 많은량의 외미도입이 불가피하였다. 보리는 쌀 다음가는 중요한 식량이고 정부가 추진하고 있는 보리증산계획에 따라 앞으로 그의 증진이 크게 기대되는 곡류이다. 그러므로 보리를 식품으로서의 이용을 높여 외화를 절약하고 국민 영양을 향상시키고자 보리 이용에 관한 의식조사 및 보리 생산현황, 보리 복합분의 개발에 관하여 조사 연구한 결과 다음과 같다. 가. 보리 이용에 관한 의식조사 1) 우리나라의 곡류 소비는 선진국보다 너무 많고, 보리식품 이용은 혼식이 87.2 %로서 가장 높으며 반면 가공식품의 이용은 저조하였다. 2) 보리 혼식을 하는 이유는 「건강에 좋기 때문에 」하는 경우가 58.4 %로서 가장 높았고, 싫어하는 이유에 食味 및 texture때문인 경우가 높은 비을로 나타났다. 3) 보리 가공식품 보급을 위하여는 학교교육과 매스콤의 영향이 가장 큰 것으로 나타났다. 나. 보리 이용에 관한 자료조사 및 평가 1) 보리의 생산은 1981년에는 83만톤으로서 1975년에 비하여 1/2이하로 감소되었다. 보리의 소비는 1975년에는 1인당 연간 식용소비량이 약 40㎏이었던 것이 1981년에는 16㎏으로 현저히 감소되었다. 그러나 1982年에는 비농가에서 소비량이 증가되어 전년보다 2.8배의 증가를 보이므로 농가의 2.0배보다 더 많은 증가율을 나타냈다. 2) 밀제분 시설을 그대로 이용한 보리제분 총 수율은 61 ∼74 %범위로써 쌀보리가 겉보리보다 높았다. 보리가루의 회분의 함량은 1.0∼ 1.2 %로서 밀가루보다 높다. 밀과 보리의 혼합 제분시 보리의 혼합율이 높아질 수록 白度는 낮아졌다. 3) 보리 복합분에 glyceryl monostearate, sodium stearyllactylate, calcium stearyl lactylate, methocel , xanthangum등의 첨가물을 이용하여 제면 제빵시 식빵의 loaf volume 및 麵帶의 형성을 좋게 하여 밀가루빵과 유사한 빵을 만들었다. 4) 복합분 이용시 문제점은 보리의 혼합율이 높아질 수록 色澤이 어두웠고 texture특성이 떨어지는 문제점이 있다. 5) 시장가격 조사에 의하면 밀가루보다 보리가루가 약 4.8배 더 비싼 가격이므로, 보리가루는 경제성이 좋지 못하다. 위와 같이 原料粉의 加工適性과 大量生産의 기술적 문제 해결등이 앞으로 남은 과제라고 할 수 있다.
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