아메리카동애등에 성충은 음식물 폐자원 등 유기물이 있는 곳에 알을 낳는 습성이 있다. 대부분의 농가는 음식 물폐자원을 가공한 단미사료(습식사료)를 유인배지로 활용하여 그 위에 플로랄폼(오아시스)를 놓고 알을 받는 다. 그러나 플로랄폼은 재사용이 불가하고 생분해되지 않는 환경폐기물로서 처리가 곤란하며 포름알데하이드, 카본 블랙 등의 발암물질을 함유한 것으로도 알려져 있다. 이에 본 연구는 먹이원 자체를 활용하여 폐기물이 발생하지 않는 친환경 산란받이를 개발하였으며 일회용으로 사용되는 플로랄폼을 대체하였다. 먹이원으로 활 용할 수 있는 습식사료와 건식사료를 주재료로 하여 제작하며, 습식사료(수분60~80%)와 건식사료(1~10%)를 1:0.5~1 비율로 혼합한 사료 혼합물과 보조첨가제와 물을 포함하여 제작한다. 친환경 산란받이는 기존 플로랄폼 대비 산란율이 34% 증가하였으며 구매비용 또한 75% 절감하였다.

Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 ㎖/1, 000 g rice, at 90～95℃, 3 h) and saccharogenic enzyme with malt(45 g/1, 000 g rice, at 55～57℃, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86～5.66, solidity was 79.48～82.28%. Color L value was 25.82～27.92, a value of 1.28～2.81, b value were 2.98～4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.