• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국경제지리학회지
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• 제15권2호
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• pp.192-205
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• 2012

본 연구는 기후변수가 논과 밭이라는 경작유형별로 경지면적과 토지가치에 미친 경제적 효과를 강원도의 농업을 사례로 추정하였다. 기후, 지리 및 토양, 사회 경제적 변수들에 대한 패널자료를 1992-2010년 동안 강원도 11개 시군에 대해 구축하고 리카디언 방법을 사용하였다. 분석결과에 따르면, 기온변수가 논과 밭의 토지가치와 경작면적에 부정적인 영향을 미치고 있다는 것이 밝혀졌다. 이는 지구온난화에서 강수량변수보다는 기온변수가 더욱더 중요하다는 기존의 연구결과를 뒷받침하고 있다. 다른 한편으로, 경작지의 토지가치와 경작면적의 결정요인은 논과 밭의 경작유형에 따라 상이한 것으로 나타났다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.320-320
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• 2017

Recently, the rice growing time was extended by the global warming. This study was conducted to investigate the possibility of rice double cropping system in southern Korea. The first transplanting was with six cultivars ('Kilala397', 'Baekilmi', 'Joun', 'Hanseol' and 'Jungmo1031') on April 15. All cultivars could be harvested at the end of July. Adaptable cultivars for the first cultivation were 'Kilala397', Baekilmi' and 'Joun'. The rice yields at the first cultivation was about 95% of local average yield. Although the yield was slightly less, the first cultivation was considered to have economic benefits, because of the high market price of rice. In the second transplanting was with five cultivars ('Manjong', 'Joun', 'Deabo', 'Jinok' and 'Kilala397') on April 15. All cultivars could be harvested in early November. Adaptable cultivars for the second cultivation were 'Jinok' and 'Kilala397'. The rice yields at the second cultivation was about below the 60% of local average yield, because there was the less growth than normal season cultivation. Consequently, southern Korea' annual rice double cropping system is considered to have no economic value yet. However, the research should be continued considering the temperature rise of global warming.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• 농업과학연구
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• 제26권2호
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• pp.70-76
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• 1999

Rice farming is not only the most important income resources of Korean farmers but also the roots of Korean traditional culture. Paddy fields have acted as an food supply base but also have contributed to the public multi-functions such as flood control, water conservation, controlling soil erosion, providing recreational and resting spaces, water purification, air cleaning, oxygen supply and air cooling and so on. The public multi-functions of paddy except rice production have not been evaluated before UR negotiation and starting WTO system. Under the drastic changes of rice economic settings as price decrease of rice and downward decrease of farm income, Korean and Japanese farmers might have lost their intention to grow rice in paddy fields without the direct payment system to compensate rice income decrease. To adapt the direct payment system, the total public value of multi-function of paddy should be identified in terms of money. According to the research results, the total value of multi-functional value of paddy in Korea were estimated 21,596thousand won which is higher than rice production value by 2.1 times. On the other hand the total value of Japanese paddy were amounted to 21,390 Yen which is more than that of Korea by 10times outstandingly. Likewise Japanese have evaluated the paddy field very important enterprise from the view point of food security and multi -functions of paddy to their socio-economic life and environmental sustainability in Japan.

• 한국작물학회지
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• 제51권spc1호
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• pp.7-11
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• 2006

국내에 수입되고 있는 찐쌀과 국내산 일반 쌀의 품질 특성을 비교 분석한 연구결과는 다음과 같았다. 1. 찐쌀은 외관상 금이 많이 나 있어 쉽게 구분할 수 있었으며, 취반 시 쌀알의 형태가 유지되지 않았고, 다양한 백도를 나타내었다. 또한 단백질 함량은 높고 수분함량은 낮았으며 윤기치는 현저히 떨어짐을 알 수 있었다. 2. 호화 및 열분석과 취반특성 분석 결과 찐쌀은 호화개시온도가 높고, 취반 시 일반 백미보다 수분을 1.5배가량 많이 흡수하며, 팽창용적이 크고 용출되는 고형물 양도 2배정도 많으며, 그 과정에서 쌀알 고유의 형태를 잃는 것을 알 수 있었다. 3 식미관능평가를 통해 찐쌀의 식미가 일반 쌀에 비해 매우 떨어질 뿐만 아니라 묵은 쌀이나 싸라기보다도 유의하게 식미가 낮음을 확인 할 수 있었다.

• 농촌계획
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• 제22권1호
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• pp.93-100
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• 2016

Land price can be affected by convenience or psychological repulsion like PIMFY (Please In My Front Yard) or NIMBY (Not In My Back Yard) for various facilities. Services related to public establishment, welfare, medical attention, and amenities in rural areas are comparatively poorer than those in urban areas. The purpose of this study is to estimate the implications of the accessibility to community facilities in rural areas for land prices using a hedonic price model. The accessibility to facilities is estimated by real road distances and the land prices are applied for four types of land usages: field, rice paddy, building lots, and village halls. Community facilities are classified from public and community services view: education, safety, culture, transport, environment, health care, and finance. The results show that the accessibility to health care and transport can positively affect land prices and the accessibility to environment (waste facilities and junkyard) and unpleasant services (funeral hall and charnel house) can negatively affect land prices. Especially, the accessibility to hospital is the most positive influential factor for all types of land usages.

• 한국유기농업학회지
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• 제28권4호
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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• pp.53-57
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• 2002

Quality evaluation must be more developed in order to offer the sufficient information for producer, distribution centers buyer, consumer. There are many parameters which influence the rice quality and cooked rice. It is difficult to evaluate the quality of rice and cooked rice by only some parameters. In the case of rice quality evaluation in Korea, physicochemical inspection is performed by examining the minimum and maximum limits of brown rice recovery, moisture content, damaged kernel, and colored kernel as inspection standard. Marketing standard of rice defines the limits of perfect, white core and belly, colored, damaged kernels, and broken rice, classifying into special, excellent, and normal grades. As a research direction for the development of rice quality evaluation, establishment as parts of technical field, must be further developed as follows : more detailed measure of characters, search of unknown taste-related components, creation and grade classification of quality evaluation factors at each management stages of treatment after harvesting, evaluation as food material as well as cooking rice, method development for simple evaluation and establishment of equation for palatability. In the side of policy, the following concerns must be conducted: price discrimination in conformity to rice cultivar and grade under the basis of qualify evaluation method developed, fixation of head rice branding, and introduction of low temperature circulation.

• 한국식품조리과학회지
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• 제16권6호
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• pp.505-510
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• 2000

The purpose of this study was conducted to find out the housewives cognition and consumption pattern of Korean rice cake. The subject were 315 housewives lived in mainly the capital region(Seoul and Kyonggi-do). A survey questionnaire consisted of three parts including demographic backgrounds, cognition and consumption pattern of Korean Rice Cake. The results obtained would be summarized as follows; 1. Almost all of the housewives(95.9%) were cognized that Korean rice cake is a traditional food, but their cognition of the Korean rice cake as a important food in present dietary life(habits) was very low(22.5%). 2. Almost all of the housewives(94.0%) were cognized that Korean rice cake is a nutritional food and most of them(75.0%) were answered that there are below 50 kinds of Korean rice cake. 3. Although they could make themselves the Korean rice cake(75.9%), didn't make it at home and they were answered(59.4%) for the reason that the recipe for the Korean rice cake is hard. 4. The results of purchasing frequency rate showed that 62.2% of housewives were purchased one to two months and they were purchased most frequently on the birth day followed by a memorial sacrifice day, a festival day, visit and invitation of quest. 5. 98.4% of respondents were answered that the taste of Korean rice cake is good and 96.5% of them were cognized that its price is expensive. 6. The most preferred kinds of Korean rice cakes showed that Red bean Sirudock, Baekseolgi, Injeolmi, Songpyeon, Yaksik etc.