찹쌀, 멥쌀 및 흑미 식혜의 관능적 특성

김영순(Young-Soon Kim),김정희(Jung-Hee Kim),오순덕(Soon-Duk Oh) 고려대학교 보건과학연구소 2004 보건과학논집 Vol.30 No.1

  본 실험에서는 전통적인 식혜 제조방법에 따라 식혜의 주재료인 쌀의 종류를 달리하여, 각각의 당도, 색도, 수분함량, 밥알 수 및 관능평가를 실시하여 관능적 특성 차이를 비교검토 하고 기능성 식혜제조의 가능성에 대해 알아보았다.<BR>  당도는 찹쌀식혜가 가장 높았고, 흑미가 가장 낮았다. 찹쌀과 멥쌀식혜는 당화가 진행될수록 색도는 증가하는 경향을 나타냈고, 흑미식혜의 색도는 점차 감소하는 경향을 나타냈다.<BR>  L값은 식혜의 당화가 진행됨에 따라 찹쌀과 멥쌀식혜는 계속 증가하여 각각 당화 6시간, 2시간에 최대치에 도달했으며 흑미식혜는 계속 완만하게 감소하였다.<BR>  a*값은 당화가 진행됨에 따라 찹쌀과 멥쌀식혜는 변화가 거의 나타나지 않았으나 흑미식혜는 당화 2시간에 현저하게 증가한 후 완만한 감소경향을 보였다.<BR>  당화가 진행됨에 따라 각 식혜의 b값은 증가와 감소를 반복하며 꾸준히 상승하는 추세를 보였고 특히, 흑미식혜는 멥쌀 및 찹쌀식혜에 비해 더 높게 나타났다.<BR>  b*값은 당화가 진행될수록 찹쌀, 멥쌀, 흑미 모두 높게 나타났다.<BR>  수분함량은 찹쌀의 수분함량이 가장 높게 나타났으나, 멥쌀과 흑미와 큰 차이를 나타내지는 않았다.<BR>  당화가 진행될수록 식혜 표면위로 떠오르는 밥알수 측정 결과는 찹쌀이 가장 많이 떠올랐으며, 당도가 가장 높은 시점에서 밥알 수도 가장 높게 나타났다. 흑미는 당화가 진행되는 동안 밥알이 하나도 떠오르지 않았다.<BR>  관능평가 결과는 밥알의 형태, 질감, 색, 점도, 전반적인 기호도에서 찹쌀식혜가 가장 높게 나타났고, 흑미식혜가 가장 낮게 나타났다. 또한 10℃에 비해 30℃에서 높게 나타났다. 10℃에서 찹쌀식혜와 멥쌀식혜의 밥알의 질감, 점도 및 전반적인 기호도는 흑미식혜에 비해 유의한 수준이 아니었으나 밥알의 형태, 색 및 단맛은 유의한 차이를 보였다(P<0.05) 30℃에서 찹쌀식혜와 멥쌀식혜의 단맛과 점도는 흑미식혜에 비해 유의한 수준이 아니었으나 밥알의 형태, 밥알의 질감, 색 및 전반적인 기호도는 유의한 차이를 보였다(P<0.05).<BR>  실험결과 전반적인 기호도를 포함하여 관능적 특성이 높은 것은 찹쌀식혜로 나타났고, 기능성 제품으로 기대를 했던 흑미식혜는 가장 낮게 나타나 이 분야에 대한 더욱더 많은 연구가 필요하다고 생각한다.   This study performed to grasp the possibility of popularization ofSikhye, a Korean traditional Rice Beverage, which was manufactured by non-glutinous rice, glutinous rice, or black rice.<BR>  Three kinds of Sikhye by the main component were compared with the difference of sweet degrees, colorimetry, moisture contents of boiled rice, floating numbers of boiled rice after saccharification, and sensory evaluation.<BR>  The sweet degree of Sikhye using glutinous rice was the highest as 13°Bx and that of Sikhye using rice was the lowest as 3°Bx at 7hr after saccharification.<BR>  The color changes of three kinds of Sikhye were measured with the Hunter"s Color System. L values of Sikhye using glutinous rice and non-glutinous rice were reached in the highest values as +29.54 and +28.07 at 6hr and 2 hr after saccharification, respectively. L-value of Sikhye using black rice was slowly decreased during saccharification. a* values of Sikhye using glutinous rice were not largely changed, but that of Sikhye using black rice was remarkably increased at 2hr(+4.41) after saccharification. b* values of Sikhye using glutinous rice, non-glutinous rice, or black rice showed the tendency of remarkably increasing at 2hr after saccharification as +1.54, +1.48, and +2.19, respectively. b* values of three kinds of Sikhye maintained high during saccharification. The moisture content of boiled rice with glutinous rice grain was the highest as 33.73% and those of boiled rice with non-glutinous and black rice grains were 28.81% and 31.67%, respectively. As the results of overall preference of sensory evaluation and manufacturing characteristics, Silhye using glutinous rice was superior than those of Sikhye using glutinous rice was superior than those of Sikhye using non-glutinous rice and black rice.<BR>  More studies of Sikhye using black rice which has been thought as a grain with pharmaceutical activities are needed for the popularization of a functional and nutraceutical beverage.

찹쌀 첨가와 취반방법에 따른 취반 밥의 품질 및 항산화특성

김미정,이경하,김현주,고지연,이석기,박혜영,심은영,오세관,이춘기,우관식 한국작물학회 2017 한국작물학회지 Vol.62 No.2

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was 23.20 ± 0.61 μg CE/g. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97–5.19 and 3.19–5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was 19.48 ± 0.63 mg TE/100 g. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

연구논문 : 찹쌀, 찹쌀현미, 찰흑미 가루를 첨가한 흑임자죽의 항산화활성 및 품질특성

박정리 ( Jung Lee Park ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

This study investigated the quality characteristics and antioxidant effects of black sesame gruel made with different concentrations of 15minutes of treatment at 100℃ roasted black sesame. Total lignans showed the highest levels with 15 minutes of treatment at 100℃ roasted black sesame. With regard to lecithin`s antioxidant effects, 15 minutes of treatment at 100℃ roasted black sesame showed a higher oxidation restriction rate. Hydroxyl radical scavenging, a similar scavenging activity to tocopherol, and a comparatively higher scavenging activity than sesamol, was shown with 15 minutes of treatment at 100℃ roasted black sesame and showed scavenging abilities of 90% and higher. For black sesame gruels, roasting can be used in a variety of ways in cooking in order to enhance functionality and preference. The most appropriate ratios of 100℃, 15minutes roasted black sesame in black sesame gruels, with regard to the overall quality characteristics, are as follows: The results of the sensory test showed that the overall preference was highest for glutinous rice-black sesame gruel, glutinous brown rice-black sesame gruel, and glutinous black rice-black sesame gruel, which were deemed best with 50% black sesame. From the above results, it could be seen that glutinous rice, glutinous brown rice, and glutinous black rice black sesame gruels, which are made by adding 50% roasted black sesame, contributed to enhancing the function of antioxidant activation and development quality.

Varietal Variations in Physicochemical Characteristics and Amylopectin Structure of Grain in Glutinous Rice

Hae Chune Choi,Ha Cheol Hong,Yeon Gyu Kim,Baek Hie Nahm 韓國作物學會 1999 Korean journal of crop science Vol.44 No.3

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour

Varietal Variations in Physicochemical Characteristics and Amylopectin Structure of Grain in Glutinous Rice

Choi, Hae-Chune,Hong, Ha-Cheol,Kim, Yeon-Gyu,Nahm, Baek-Hie The Korean Society of Crop Science 1999 Korean journal of crop science Vol.44 No.3

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

찹쌀 첨가에 따른 전통발효주의 품질 특성

이영승(Youngseung Lee),김한나(Hanna Kim),엄태길(Taekil Eom),김성환(Sung-Hwan Kim),최근표(Geun Pyo Choi),김미숙(Misook Kim),유성률(Sungryul Yu),정윤화(Yoonhwa Jeong) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.11

찹쌀 첨가량(0, 10, 15, 20%)에 따른 술덧을 제조하여 발효 10일 동안의 알코올 함량, pH 및 총산, 총당 함량, 환원당 함량, 유기산 함량, 유리당 함량 등의 이화학적 특성과 미생물 변화를 알아보고 발효주의 관능적 특성을 조사하였다. 알코올 함량은 발효 1일째 9.1~9.7%에서 발효 종료일 10일째 15.8~17.1%로 증가하였으나 각 실험군 간에 유의적인 차이는 없었다. 총균, 유산균, 효모수는 알코올 생성속도와 비례하여 발효초기에는 증가하면서 발효후기에는 감소하는 경향을 나타내었다. pH는 담금 직후 5.30~5.46에서 발효1일째 3.89~3.91로 감소한 후, 다시 증가하기 시작하여 발효 종료일인 10일째 모두 4.5 수준이었다. 총산 함량은 발효 3일째 0.14~0.16%에서 발효 5일째 0.18~0.19%로 증가하였다. 이는 지속적인 유산균의 생장으로 인한 젖산의 누적과 효모에 의한 산 생성으로 발효 3~5일째 총산 함량도 증가한 것으로 추측된다. 총효모수는 2단 담금 이후 유의적으로 증가하였다가 발효 과정을 거치면서 발효 종료일(발효 10일째)에 유의적으로 점차 감소하였다. 환원당은 발효 1일째 1.1~1.2%에서 발효 2일째 0.9~1.1%로 유의적으로 감소하였다가 알코올 발효보다 전분분해에 의한 당 생성 속도가 증가하여 발효 종료일인 10일째 2.8~3.3%로 증가하였다. 총당 함량은 발효 초기 당분이 술덧 중에 생육하는 효모나 유산균 등의 발효기질로 이용하여 발효 종료일 10일째에는 감소하였고, 찹쌀 15%첨가군이 유의적으로 가장 높았다. 당화효소인 amylase에 의해 전분질의 분해로 포도당이 비교적 많이 생성되어 술덧의 주요 유리당이었으며, 유기산에서는 succinic acid 함량이 가장 높았다. 발효주의 관능평가에서 찹쌀 15%첨가군은 전반적인 기호도(4.8점)와 목넘김(4.3점)에서 유의적으로 가장 높게 평가되었다. 묘사분석에서는 찹쌀 15%첨가군이 단맛 강도가 8.6으로 유의적으로 가장 높았으며, 이는 찹쌀 15%첨가군의 높은 총당 함량과 관계가 있는 것으로 판단된다. This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at 28°C in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

찰벼의 다양한 종류의 공존으로 본 황강 동족의 쌀문화가 지닌 생태적 가치

최해양 ( Hai Yang Cui ) 쌀.삶.문명연구원 2009 쌀삶문명 연구 Vol.3 No.-

동족( 族)은 중국 백월(百越)족 계통의 중요 구성원으로서 반세기 이전부터 찹쌀을 주식으로 삼아왔다. 찰벼의 생산량이 적기 때문에 이후 경제 발전 과정 중에``찹쌀을 인디카계 쌀로``, 또는``인디카계 쌀을 잡곡으로``변화시키는 등의 운동을 거쳐, 이 지역의 주민들은 전통적인 찰벼 경작을 포기하도록 압박을 받았다. 이제는 단지 오지의 동족 마을에서만 찰벼 재배의 전통적인 방식이 남아 있는데, 귀주성( 州省) 리핑현(黎平) 슈앙장현( 江) 황강촌( 村)이 그 한 예이다. 황강촌 주민의 전통적 찰벼 재배 방식의 체계적인 조사를 통하여, 그와 유사한 생활 방식이 현지에서 높은 수준의 다품종 쌀 재배 방식을 만들어 냈을 뿐만 아니라, 중요한 생태적 가치를 지니고 있다는 점도 발견하게 되었다. 그러므로 동족이 지닌 전통 문화의 생태가치에 대한 올바른 인식을 통해, 자연과 인간의 조화로운 관계를 정립하는 과정에서 그것을 제대로 이용할 수 있을 것이다. Dong is an important member of Baiyue system, which has been eating glutinous rice in half a century ago. Glutinous rice cultivation due to low output, which in the subsequent course of economic development, through the "glutinous rice to indica type rice", "indica type rice to miscellaneous", the residents of these areas were forced to abandon the traditional glutinous rice cultivation. The traditional livelihood of glutinous rice cultivation methods only exist in extremely remote Dong village, Liping County of Guizhou Province Huang Shuangjiang Village Township is an example. After the systematic investigation of glutinous rice cultivation in the traditional way of livelihood of the residents, we found a similar traditional livelihood in the local levels not only higher than the output of the integrated hybrid rice species, but also have important ecological value. Therefore, we need to understand the traditional livelihoods of the ecological value; it will build a harmonious relationship between people and land play a significant role in the process.

저온발효에 의한 청주의 이화학적 특성 연구

심유미(Yoo-Mee Shim),이상현(Sang-Hyeon Lee),정철(Chul Cheong) 한국산학기술학회 2016 한국산학기술학회논문지 Vol.17 No.8

본 연구는 청주의 저온발효 제조시 멥쌀과 찹쌀 등 원료에 따른 이화학적 특성 비교와 누룩투입 비율에 따른 발효 및 청주 품질특성을 연구하는데 목적이 있다. 멥쌀과 찹쌀 청주의 발효온도를 10˚C, 18˚C, 25˚C로 달리하여 30-50일간 발효시 킨 청주의 발효특성 비교에서, 멥쌀과 찹쌀 청주 모두 발효온도가 낮을수록 발효시 pH가 낮았고 최종 술덧의 pH는 발효온도 에 따른 차이가 없이 각각 동일하였으며, 같은 온도에서는 찹쌀보다 멥쌀 술덧의 pH가 낮았다. 총산은 발효온도가 낮을수록 적게 생성되었으며 멥쌀보다 찹쌀로 제조된 술덧에서 많이 생성되었다. 멥쌀 술덧의 유기산은 18˚C에서 가장 적게 생성되었 고 찹쌀 술덧은 저온발효일수록 적게 생성되었다. 10˚C 저온에서 발효속도는 늦었으나 최종술덧의 알코올농도가 가장 높게 나타났으며, 멥쌀보다 찹쌀을 이용한 술덧의 알코올 발효가 빨랐고 최종 알코올농도도 높았다. 발효온도 10˚C에서 누룩투입 비율을 달리한 연구에서는 pH는 누룩투입 비율이 낮을수록 낮았으며 멥쌀보다 찹쌀이 다소 높았다. 누룩투입 비율이 낮을 수록 발효초반 가용성 고형분(˚Brix)이 낮게 나타났으며 알코올 생성 속도가 늦었고 최종 알코올 농도도 낮았다. 또한 누룩투 입비율이 낮을수록 구연산, 젖산은 적게 사과산 호박산, 초산은 많이 생성되었고, ethyl acetate는 적게 생성되었다. 저온발효 시 찹쌀 술덧이 멥쌀보다 알코올 생성 속도도 빨랐고 최종 알코올 농도도 높았다. This study was conducted to investigate the physiochemical characteristics of Cheongju prepared using different types of rice (rice and glutinous rice) according to addition rate of Nuruk during low temperature fermentation. The characteristics of Cheongju prepared using three different temperatures (10°C, 18°C, 25°C) were compared. After fermentation for 30-50 days, the pH of mash prepared at lower temperature was lower, as was that of mash made from rice relative to that prepared using glutinous rice. The total acidity was formed at lower temperature and generated in mashing prepared by glutinous rice. The organic acid content of mash made from rice at 18°C was lowest, while that of mash prepared from glutinous rice was lowest at 10°C. The fermentation speed was lowest at 10°C; however, low temperature fermentation resulted in the highest alcohol content. The mash prepared from glutinous rice showed faster fermentation than that made from rice. In addition, the pH was lower when lower levels of Nuruk were added and higher in mash made from glutinous rice than that prepared from rice. The lower addition rate of Nuruk also showed a lower sugar content and final alcohol content. The levels of citric acid and lactic acid were higher, while those of succinic acid, acetic acid, and ethyl acetate were lower when lower levels of Nuruk were added. The mash prepared from glutinous rice showed a higher alcohol content than that made from rice.

쌀 취반특성의 품종간 변이 및 이화학적 특성과의 관계

金光鎬,尹基豪 韓國作物學會 1994 Korean journal of crop science Vol.39 No.1

벼 품종간 쌀 취반특성의 변이를 구명하여 비슷한 취반특성을 가진 품종군을 분류하고 쌀의 취반특성과 이화학적 특성간의 관계를 검토한 결과를 요약하면 다음과 같다. 1, 메벼 품종과 찰벼 품종은 밥물의 요드정색도에서 차이가 크게 났으며, 메벼, 찰벼 모두 요드정색도와 용출고형물량에서 품종간 변이가 크게 났다. 2. 메벼 품종을 국내육성종, 한국재래종 및 외래도로 구분하여 취반특성을 비교한 결과 팽창률, 요드정색도 및 용출고형물량의 평균치에서 차이가 났다. 3. 취반특성을 이용한 주성분분식에서 제1및 제2주성분치상 분포에서 취반특성이 비슷한 메벼 품종들은 <장안벼·서안벼>, <진미벼·일품벼·대성벼>, <서해벼·남원벼·영덕벼>, <추청벼·봉광벼>, <오대벼·금오벼>, <화청벼·동해벼·팔공벼>등이었다. 4. 취반특성이 비슷한 찰벼 품종들은 <농림나001·수원357호·조도·인부지나도>, <삼남밭벼·적도>, <무주도·Daigol mochi>, <대골도(찰)·진도(찰)>, <진부찰벼·대골도(유색)>, <신선찰벼·Hung-Tsan>, <아구도·이락도>등이었다. 5. 메벼 품종의 팽창률은 상온 수분흡수율과 정의 상관이 성립되었으며, 요드정색도는 용출고형물량과 부의 상관, 아밀로스함량과는 정의 상관을 각각 나타내었다 찰벼 품종의 팽창률은 요드정색도, 용출고형물량 및 호응집성과는 각각 정의 상관을 나타내었으며, 요드정색도와 알칼리붕괴도 간에는 정의 상관이 인정되었다. Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

약배양 이용 조생 거대배아 찰벼 계통 육성

박현수,신운철,정종민,백만기,남정권,조영찬,김보경 한국육종학회 2016 한국육종학회지 Vol.48 No.4

Early maturing glutinous rice lines with giant embryo were developed using anther culture. Deuraechan, mid-late maturing high-yielding japonica rice variety with resistance against rice stipe virus (RSV), bacterial blight (BB), and lodging, and Chenghyangna ge, early maturing glutinous rice germplasm with giant embryo were used the parents. F2 seeds from the cross between Deuraechan and Chenghyangna ge with glutinous endosperm and giant embryo were selected and propagated to F2 population. In F2 population, anther culture was conducted using the panicles from the early maturing plants. All doubled haploid (DH) lines showed early maturing, glutinous endosperm, and giant embryo phenotype. Through marker-assisted selections to Stvb-i and Xa3, 17 DH lines carrying both resistance genes were selected. Among 17 DH lines, six lines with more embryo size and better agronomic traits were selected and analyzed their characteristics. These lines were early maturing glutinous rice with giant embryo and showed enhanced yield, resistance against RSV and BB, and lodging, compared to previously developed giant embryo rice varieties. But they were vulnerable to preharvest sprouting which is important trait in early maturing rice. According to the texture and rapid viscosity analysis, DH lines were considered to have appropriate properties of cooked brown rice. They showed less hardness, gummniess, chewiness, and setback. Developed DH lines could be useful materials for diversification of cropping system and enhancing the brown rice consumption but the breeding efforts to improve the vulnerability against preharvest sprouting is required to apply for practical variety.